Preparation method of Zingiber striolatum Diels cakes

A production method, technology of sun lotus cake, applied in the function of food ingredients, food science, application, etc., can solve the problem of lack of cakes and food

Inactive Publication Date: 2020-03-27
BENGBU COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is a lack of pastry f

Method used

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  • Preparation method of Zingiber striolatum Diels cakes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The making method of this sun lotus cake comprises the following steps:

[0020] a) Juicing: wash the lotus and put it into a juice extractor to extract the juice without adding any auxiliary materials. Use two layers of gauze to filter out the residue of the lotus and get the juice of the lotus.

[0021] b) Juicing: Put 180 g of the sun lotus juice obtained in step a) into a container, add 20 g of white sugar and 10 g of edible oil and mix evenly to obtain the sun lotus juice.

[0022] c) Flour adjustment: Put glutinous rice flour and flour into a clean container and mix evenly to obtain 200g of mixed flour. The weight ratio of glutinous rice flour to flour is 12:8.

[0023] d) Kneading noodles: adding the anchovy sauce obtained in step b) to the mixed powder obtained in step c), kneading the dough to make the mixed powder into dough until the dough is neither soft nor hard.

[0024] e) Forming: Divide the dough obtained in step d) evenly, each weight is equal, press ...

Embodiment 2 9

[0028] The method steps of the following examples are consistent with the technical scheme described in Example 1, and the difference is only in the glutinous rice flour and flour ratio of each example, the amount of anchovy juice added and the steaming time. The specific parameters are as follows:

[0029] project glutinous rice flour to flour ratio Addition amount of lotus juice steaming time Embodiment two 12:8 160 15 Embodiment three 12:8 170 17 Embodiment Four 13:7 180 15 Embodiment five 13:7 160 17 Embodiment six 13:7 170 13 Embodiment seven 14:6 180 17 Embodiment Eight 14:6 160 13 Embodiment nine 14:6 170 15

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Abstract

The invention provides a preparation method of Zingiber striolatum Diels cakes. The preparation method includes the following steps: washing Zingiber striolatum Diels, putting the washed Zingiber striolatum Diels into a juicer, squeezing juice, filtering out residues of Zingiber striolatum Diels so as to obtain Zingiber striolatum Diels juice, taking 160-180 g of the obtained Zingiber striolatum Diels juice, adding 20 g of white sugar and 10 g of edible oil, performing even mixing so as to obtain Zingiber striolatum Diels concocted juice, putting glutinous rice flour and wheat flour into a clean container, and performing even mixing so as to obtain mixed flour, wherein the weight ratio of the glutinous rice flour to the wheat flour is (12-14):(6-8); and adding the Zingiber striolatum Dielsconcocted juice to 200 g of the mixed flour, kneading dough so as to made the mixed flour into dough, dividing the dough evenly so as to obtain multiple small dough with equal weight, pressing the dough with a mold for molding so as to obtain Zingiber striolatum Diels cake blanks, putting the Zingiber striolatum Diels cake blanks into a steamer, and performing steaming over medium heat for 13-17minutes so as to obtain the Zingiber striolatum Diels cakes. The Zingiber striolatum Diels cakes which are prepared by using the preparation method of Zingiber striolatum Diels cakes is suitable for people of all ages, the refreshing and delicious Zingiber striolatum Diels cake product is prepared through the obtained best product formula, and a factory of the product is designed according to thepreparation process of the Zingiber striolatum Diels cakes and design requirements of food factories.

Description

technical field [0001] The invention relates to a method for making sunflower cake. Background technique [0002] Cake food has its important significance no matter as a kind of staple food or non-staple food. Cake has good mouthfeel and color and luster, and processing method is various, and type shape is different, because the characteristics such as its storage and eating convenience of its product, it is liked by broad masses of people. [0003] Yanghe, also known as wild ginger, Yanghuo, fencao, Xianghe, lotus ginger, etc., is a perennial herb of the Zingiberaceae family. It is warm in nature and pungent in taste. The average plant height of Yanghe is about 150cm, and the highest can reach 171cm. , alternate leaves, oblong or linear-lanceolate, 30-35cm long, 8-l0cm wide, smooth leaf surface, underground stems prostrate growth, downward pumping fleshy roots, fleshy roots grow a large number of fibrous roots; upward pumping purple Red tender stems, green when exposed to...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L7/10A23L19/00A23L33/00
CPCA23V2002/00A23L5/13A23L7/10A23L19/09A23L33/00A23V2200/324
Inventor 赵大庆马龙林露郝子君
Owner BENGBU COLLEGE
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