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Mung bean cake with loose taste

A mung bean cake and pine-shuang technology, which is applied in food science and other directions, can solve the problems of caking and sticking to the teeth at the entrance, unable to meet the requirements of taste, and high sugar content, so as to achieve a higher degree of solubility, better taste and finer, richer mung bean fragrance. Effect

Inactive Publication Date: 2019-06-14
武汉曹祥泰食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, with the development of pastry preparation technology and the continuous pursuit of product updates in the market, the existing mung bean cakes have gradually failed to meet the taste requirements of the general audience, such as clumping and sticky teeth at the entrance, excessive sugar content and other problems have gradually been accepted by the audience. Point out, aiming at this, urgently need to propose a kind of new mung bean cake with loose mouthfeel, to more adapt to the demand of the market

Method used

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  • Mung bean cake with loose taste

Examples

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Effect test

preparation example 1

[0026] Preparation example 1, a mung bean treatment process for mung bean cakes. Select fresh mung beans, sieve and wash them, put the mung beans in water for heating and cooking, cook for 7 minutes, take out of the pot and soak in cold water to cool down to room temperature, and then remove the mung beans from the cold water. Take out the mung beans, let them dry naturally and store them in the warehouse.

[0027] Take out the mung beans that need to be used 3 months in advance, peel them and cook them. During the crushing operation, directly sieve the cooked peeled mung beans for screening and crushing to get mung bean powder. After drying, store them in a dry, cool and ventilated place. ambient aging.

preparation example 2

[0028] Preparation example 2, a preparation process of soft white sugar for mung bean cake, weighing white granulated sugar, maltose and water, melting the white granulated sugar and maltose and putting them in a heating kettle for heating and boiling, maintaining the temperature at about 115°C during boiling , and continue to boil until the water evaporates and the powdered sugar is precipitated. After the powdered sugar is taken out, it is ground and sieved to obtain the finished soft white sugar. The sugar content of the soft white sugar is 90%.

preparation example 3

[0029] Preparation example 3, a preparation process for a mung bean cake filling. Weigh fresh red beans and red beans, add water and boil them into a paste, grind the red bean paste after cooling, add white sugar to mix evenly during grinding, and take out the red bean paste Put it in a heating kettle for heating and cooking, add edible vegetable oil several times while heating, the water will gradually evaporate, and the oil will be absorbed, so that the red bean paste will gradually consolidate into a plastic and elastic red bean ball.

[0030] Take out the red bean balls, let them cool down, and set aside.

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Abstract

The invention discloses mung bean cake with loose taste. The cake comprises a wrapper and a filling. The wrapper comprises cooked mung bean powder, cotton white sugar, edible vegetable oil and water.A preparation method of the cooked mung bean powder includes first screening and cleaning mung beans, cooking to 70-80% of the mature degree, drying and storing the mung beans, taking out the dry mungbeans at least 3 months before use, peeling and pulverizing the mung beans into powder for aging. The mung bean powder can be used after the treatment. The nutrition and flavor can be maintained, theshelf life is greatly prolonged, and the effect caused by insert pest is reduced. At the same time, due to the matching of ripening and aging, the oxidation degree of the mung beans during long-termplacement is reduced, the freshness of the mung beans is kept as much as possible, the delicate taste of the mung bean cake is improved, and the rich mung bean fragrance is also reserved.

Description

technical field [0001] The invention relates to the technical field of cake preparation, in particular to a mung bean cake with a light mouthfeel. Background technique [0002] Mung bean cake is one of the traditional pastries. It has a long history and a large audience. It tastes unique and sweet, with the unique fragrance of mung bean. It is sweet and delicious and has high nutrition and satiety. [0003] However, with the development of pastry preparation technology and the continuous pursuit of product updates in the market, the existing mung bean cakes have gradually failed to meet the taste requirements of the general audience, such as clumping and sticky teeth at the entrance, excessive sugar content and other problems have gradually been accepted by the audience. It is pointed out that, aiming at this, it is urgent to propose a new mung bean cake with a loose mouthfeel, so as to better meet the needs of the market. Contents of the invention [0004] In view of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L29/30
Inventor 卢耀武
Owner 武汉曹祥泰食品有限责任公司
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