Black rice mung bean cake and preparation method thereof

Abstract

The invention discloses a black rice mung bean cake and a preparation method thereof. The black rice mung bean cake comprises four components of A, B, C and D, and the components of the four components are proportioned according to the following parts by mass: the component A comprises 10-15 parts of mung bean ultrafine powder, 3-4 parts of black rice ultrafine powder, 1-2 parts of xylitol powder,0.5-1 part of konjac rubber powder, and 1-3 parts of hawthorn ultrafine powder; the component B comprises 10-15 parts of mung bean ultrafine powder, 3-4 parts of black rice ultrafine powder, 1-2 parts of xylitol powder, 0.5-1 part of konjac gum powder, and 1-3 parts of jujube ultrafine powder; the component C comprises 10-15 parts of mung bean ultrafine powder, 3-4 parts of black rice ultrafine powder, 1-2 parts of xylitol powder, 0.5-1 part of konjac gum powder, and 1-3 parts of osmanthus ultrafine powder; and the component D comprises mung bean ultrafine powder: 10-15 parts of mung bean ultrafine powder, 3-4 parts of black rice ultrafine powder, 1-2 parts of xylitol powder, 0.5-1 part of konjac rubber powder, and 1-3 parts of sour plum ultrafine powder. The taste is sweet and sour, andmellow, the black rice mung bean cake realizes layered making, and the taste has layered sense, and the black rice mung bean cake is convenient for transportation.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a black rice mung bean cake and a preparation method thereof. Background technique [0002] The main raw materials of mung bean cake are mung bean flour, steamed potato flour (or wheat flour, pea flour), vegetable oil (sesame oil), cooked lard, soft white sugar, etc. It is sweet and cold in nature, non-toxic, and has the functions of clearing away heat and detoxification, quenching heat and quenching thirst, diuresis and swelling, improving eyesight and reducing cloudiness. The traditional mung bean cake has a beany smell, and because the mung bean powder is directly pressed into pieces, it is fragile, difficult to transport, and has a single ingredient. It has no other common uses except for summer heat relief. [0003] Black rice has high protein content, complete essential amino acids for human body, and also contains a large amount of natural black rice pigment, various trace ...

AI Technical Summary

Problems solved by technology

It is sweet and cold in nature, non-toxic, and has the functions of clearing away heat and detoxification, quenching heat and quenching thirst, diuresis and swelling, improving eyesight and reducing cloudiness. The traditional mung bean cake has a beany smell, and because the mung bean powder is directly pressed into pieces, it is fragile and difficult to transport.