Digestion-aiding cake containing myrtle and preparation method thereof

A technology for assisting digestion of pastries and myrtle, applied in the processing of dough, baking, and baked goods with modified ingredients, etc., can solve the problems of single function, difficult to digest pastries, etc., achieve rich functions, promote digestion and absorption, reduce the effect of using

Inactive Publication Date: 2019-02-19
唐国文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] But the pastries provided in the prior art often have the

Method used

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  • Digestion-aiding cake containing myrtle and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A digestive cake containing myrtle, the composition of the cake includes the following raw materials in parts by weight: 30 parts of flour, 10 parts of eggs, 2 parts of butter, 10 parts of white sugar, 0.5 parts of active dry yeast, 4 parts of myrtle 3 parts of figs, 1.5 parts of polygala liquid, 0.1 parts of magnesium stearate, 5 parts of pine nuts;

[0037] Wherein, the preparation method of polygala medicinal liquid is:

[0038] Weigh 5 parts of polygala, add water to soak for 35 minutes according to the mass ratio of material to liquid 1:10, put it in a stainless steel pot, boil with strong fire, continue to decoct with slow fire for 45 minutes, stop the fire and filter, and concentrate under reduced pressure at 65°C to make an extract. Store at a low temperature of 0°C for later use.

[0039] Wherein, the preparation method of this pastry comprises the following steps:

[0040] (1) Weigh figs, add deionized water at a material-to-liquid mass ratio of 1:5, adjust ...

Embodiment 2

[0045] A digestive aid cake containing myrtle, the composition of the cake includes the following raw materials in parts by weight: 40 parts of flour, 7 parts of eggs, 5 parts of butter, 5 parts of white sugar, 2.5 parts of active dry yeast, 1 part of myrtle 8 parts of figs, 0.5 parts of polygala liquid, 0.5 parts of magnesium stearate, 1 part of pine nuts;

[0046] Wherein, the preparation method of polygala medicinal liquid is:

[0047] Weigh 10 parts of polygala, add water to soak for 40 minutes according to the mass ratio of material to liquid 1:7, put it in a stainless steel pot, boil with strong fire, continue to decoct for 40 minutes with slow fire, stop the fire and filter, and concentrate under reduced pressure at 70°C to make an extract. Store at -5°C for later use.

[0048] Wherein, the preparation method of this pastry comprises the following steps:

[0049] (1) Weigh figs, add deionized water at a mass ratio of solid to liquid of 1:7, adjust the pH to 6.5, add α...

Embodiment 3

[0054] A digestive aid cake containing myrtle, the composition of the cake includes the following raw materials in parts by weight: 32 parts of flour, 8 parts of eggs, 4 parts of butter, 9 parts of white sugar, 1 part of active dry yeast, 2 parts of myrtle 7 parts of figs, 1.2 parts of polygala liquid, 0.2 parts of magnesium stearate, 2 parts of pine nuts;

[0055] Wherein, the preparation method of polygala medicinal liquid is:

[0056] Weigh 10 parts of polygala, add water to soak for 35 minutes according to the mass ratio of material to liquid 1:10, put it in a stainless steel pot, boil with strong fire, continue to decoct with slow fire for 40 minutes, stop the fire and filter, and concentrate under reduced pressure at 70°C to make an extract. Store at a low temperature of 0°C for later use.

[0057] Wherein, the preparation method of this pastry comprises the following steps:

[0058] (1) Weigh figs, add deionized water at a mass ratio of solid to liquid of 1:5, adjust ...

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Abstract

The invention relates to a digestion-aiding cake containing myrtle. Forming compositions of the cake comprise the following raw materials in parts by weight: 30-40 parts of flour, 7-10 parts of eggs,2-5 parts of cream, 5-10 parts of white granulated sugar, 0.5-2.5 parts of active dry yeast, 1-4 parts of the myrtle, 3-8 parts of ficus carica, 0.5-1.5 parts of polygala tenuifolia soup, 0.1-0.5 parts of magnesium stearate, and 1-5 parts of pine nuts. The method is capable of preparing the cake by using a ficus carica extract, wherein the cake contains a lot of nutrient substances required by a human body, and contains malic acid, oxalic acid, succinic acid, citric acid, fatty acid, lipase, dietary fibers and the like. After these substances enter the human body, the body can be aided to digest food, the effect of relaxing bowel is achieved, and functions of the cake are enriched.

Description

technical field [0001] The invention relates to the technical field of cakes, in particular to a myrtle-containing digestive cake and a preparation method thereof. Background technique [0002] Myrtle (Latin scientific name: Rhodomyrtus tomentosa), aliases: Duo Ni, Gang Pu, Shan Zi, Duo Lian, Dang Ligen, Ren Zishu, Dou Min, Zhong Ni, Wu Belly, Aunt Tao, Dang Ni, English name : myrtle. [0003] Myrtaceae, Myrtle shrubs, up to 2 meters high; leaves opposite, leathery, oval or obovate, flowers often solitary, purple-red, calyx tube obovate, calyx lobes nearly round, petals obovate, Stamens are red, berries are egg-shaped and pot-shaped, purple-black when ripe; flowering period is April-May. In summer, the flowers bloom, gorgeous and colorful, as bright as red clouds, and bear fruit while blooming. The ripe fruit is edible and can also be used to make wine, and is a natural food source for birds. It is used for landscaping, ecological environment construction, and is an ever...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A21D2/08
CPCA21D2/08A21D2/36A21D13/06
Inventor 梁玉荣唐国文
Owner 唐国文
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