Digestion-promoting sugar-free sweet-scented osmanthus cake and preparation method thereof

A technology for sugar-osmanthus and digestion, which is applied in the field of promoting digestion and sugar-free sweet-osmanthus cake and its preparation, and can solve the problem that people with diabetes are not suitable for eating.

Pending Publication Date: 2021-06-04
GUANGXI NORMAL UNIV FOR NATITIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Patent CN106333242A discloses a health-care osmanthus cake that promotes digestion, but t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0028] Example 1:

[0029] A kind of promoting no sugar cake, prepared from the weight of the weight of the raw material: osmanthus 1.3 copies, 35 glutinous rice flour, 35 copies, 55 flour, 55 of the hawthorn powder, 6 cranberry powder, 6 copies, 枸杞5 parts of powder, 50 corn embryonic oil, 110 xylitol, 35 fructose.

[0030] The above-mentioned preparation method of promoting the free sugar cake, including the following steps:

[0031] (1) After cleaning the osmanthus, the mass ratio of osmanthus and warm water is 1: 110, soaked in 25 min, the temperature of the warm water is 40 ° C, add xylitol, stir well, boil 8 min, and stir the boiling. Cooling, sealing 6d, filtered at the time of use, that is, obtaining osmanthus mellower alcohol water;

[0032] (2) Put glutinous rice flour, sticky rice powder, flour, put on the steamer, cover the gauze, steam, cool, constantly flipped, knead until there is no block, then mix, then mix, add osmanthus melol , Fructose, corn embryo oil, stir wel...

Example Embodiment

[0035] Example 2:

[0036] A raw material that promotes no sugar cake, was prepared from the weight of the following weight: 1 osmanthus, 30 glutinous rice flour, 30 copies of the pour, 200 flour, 50 in the hawthorn powder, 4 copies of the cranberry powder, 枸杞4 parts of powder, 30 corn embryonic oil, 100 serum glycol, 35 fructose.

[0037] The above-mentioned preparation method of promoting the free sugar cake, including the following steps:

[0038] (1) After cleaning the osmanthus, the mass ratio of osmanthus and warm water is 1:105, soaked in 25 min, the temperature of the warm water is 38 ° C, add xylitol, stir well, boil 6 min, and stir the boiling. Cooling, sealing 7D, filtered at the time of use, that is, obtaining osmanthus mellower alcohol water;

[0039] (2) Put glutinous rice flour, sticky rice powder, flour, put on the steamer, cover the gauze, steam, cool, constantly flipped, knead until there is no block, then mix, then mix, add osmanthus melol , Fructose, corn embry...

Example Embodiment

[0042] Example 3:

[0043] A kind of preparation of raw materials with no sugar cinnamon, resulting from 1.5 osmanthus, 40 glutinous rice flour, 40 copies, 240 flour, 60 copies of hawthorn powder, 8 cranberry powder, 枸杞6 parts of powder, 40 corn embryonic oil, 120 xylitol, 45 fructose.

[0044] The above-mentioned preparation method of promoting the free sugar cake, including the following steps:

[0045] (1) After cleaning the osmanthus, the mass ratio of osmanthus and warm water is 1: 115, soaked in 25 min, the temperature of the warm water is 40 ° C, add xylitol, stir well, boil 9 min, and stir the boiling. Cooling, sealing 7D, filtered at the time of use, that is, obtaining osmanthus mellower alcohol water;

[0046] (2) Put glutinous rice flour, sticky rice powder, flour, put on the steamer, cover the gauze, steam, cool, constantly flipped, knead until there is no block, then mix, then mix, add osmanthus melol , Fructose, corn embryo oil, stir well, then knead into a group. Th...

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Abstract

The invention discloses a digestion-promoting sugar-free sweet-scented osmanthus cake and a preparation method thereof, and relates to the technical field of food processing. The digestion-promoting sugar-free sweet-scented osmanthus cake is prepared from the following raw materials in parts by weight: 0.5-2 parts of sweet-scented osmanthus, 20-50 parts of glutinous rice flour, 20-50 parts of sticky rice flour, 180-260 parts of flour, 40-70 parts of haw powder, 2-10 parts of cranberry powder, 2-8 parts of Chinese wolfberry fruit powder, 20-50 parts of corn germ oil, 90-130 parts of xylitol and 30-60 parts of fructose. The sweet-scented osmanthus cake is fragrant, mellow and delicious, has the faint scent of the sweet-scented osmanthus, and is beneficial to digestion and absorption, suitable for people of all ages, and also suitable for people with high blood sugar (such as patients with diabetes) to eat due to the fact that no cane sugar is added.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sugar-free sweet-scented osmanthus cake for promoting digestion and a preparation method thereof. Background technique [0002] Osmanthus cake is a traditional pastry made from glutinous rice flour, sugar and sweet-scented osmanthus. It is delicious, easy to make and has a wide variety. Because the tissue of the osmanthus cake is moist and soft, the slag is fine and mellow, it is mellow and delicious, and has a strong fragrance of osmanthus. Osmanthus fragrans is warm and pungent in nature, has the effects of promoting body fluid and invigorating the stomach, helping digestion, promoting blood circulation and replenishing qi, reducing phlegm, and relieving cough, and its fragrance is soft and fragrant, which can eliminate depression, balance physical and mental emotions, and ease mental stress. It is a favorite of the public. natural ingredients. [0003] However, the...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/10A23L33/125
CPCA23V2002/00A23L7/10A23L33/10A23L33/125A23V2200/30A23V2200/32
Inventor 卢珍兰覃香兰庞永慧覃红玉黄思维覃韦艳袁芳余森艳
Owner GUANGXI NORMAL UNIV FOR NATITIES
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