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Trehalose mung bean cake and preparation method thereof

A technology of trehalose and mung bean cake, applied in the field of cake processing, can solve the problems of lack of health care effect, sweet and greasy taste, short storage time, etc., and achieve the effects of fresh color and luster, fresh taste and long shelf life

Pending Publication Date: 2021-11-26
武汉市玫隆皇冠食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Mung bean cakes currently on the market contain more white sugar, which tastes sweet and greasy, does not have health effects, and has a short storage time

Method used

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  • Trehalose mung bean cake and preparation method thereof
  • Trehalose mung bean cake and preparation method thereof
  • Trehalose mung bean cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～6

[0054] The difference between Examples 1-6 is that the weight parts of each raw material are different, and the specific details are shown in Table 2.

[0055] Each raw material content (unit: g) in table 2 embodiment 1-6

[0056]

[0057]

Embodiment 7～12

[0059] The difference between Examples 7-12 and Example 2 is that the process parameters are different, and the specific process parameters are shown in Table 3.

[0060] Parameters between each step of table 3 embodiment 7-12

[0061]

Embodiment 13

[0063] The difference between embodiment 13 and embodiment 6 is that during molding and packaging, 50 g of peanuts are added to the mung bean stuffing when it is put into a mill, and ground and stirred together, and then put into a molding machine for molding.

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PUM

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Abstract

The invention relates to the field of cake processing, and particularly discloses a trehalose mung bean cake and a preparation method thereof. The trehalose mung bean cake is prepared from the following raw materials of, by weight, 360 to 400 parts of mung beans, 300 to 340 parts of water, 100 to 120 parts of castor sugar, 150 to 360 parts of trehalose, 15 to 45 parts of butter, 20 to 30 parts of vegetable oil and 10 to 20 parts of lemon juice. The preparation method comprises the following steps of screening mung beans, cooking the mung beans, stir-frying the mung beans to obtain mung bean stuffing, and finally performing forming and packaging to obtain the trehalose mung bean cake. The prepared mung bean cake is low in sugar content, fine and tasty in taste, and have a certain health-care effect. In addition, the preparation method of stir-frying, secondary steaming and rapid cooling is used, so that the mung bean stuffing keeps the original yellow green color and luster, the fresh degree of the mung bean stuffing is kept, the freshness is effectively locked, and the shelf life is prolonged.

Description

technical field [0001] The application relates to the field of pastry processing, more specifically, it relates to a trehalose mung bean cake and a preparation method thereof. Background technique [0002] Mung bean cake is one of the traditional special cakes, which belongs to summer snacks. The main raw materials of mung bean cake are cooked mung bean flour, steamed yam flour (or wheat flour, pea flour), oil, sugar, etc. It is sweet and cold in nature and light yellow in color. Improving eyesight and reducing shade. [0003] Because mung bean cake has certain medicinal and food functions, the raw materials are simple to prepare, the price is reasonable, and the taste is soft, the mouth is easy to melt, and it does not stick to the teeth. Therefore, it is suitable for all ages, especially among the middle-aged and elderly people. It is popularized as a daily cake and snack. . [0004] Currently, mung bean cakes sold in the market contain more white sugar, have a sweet an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L11/30A23L19/00A23L29/30A23L29/00A23L33/00A23L3/3463A23L3/3562
CPCA23L11/05A23L11/34A23L19/09A23L29/30A23L29/04A23L33/00A23L3/3463A23L3/3562A23V2002/00A23V2200/10A23V2200/30A23V2250/60A23V2250/636A23V2250/18
Inventor 罗海岩
Owner 武汉市玫隆皇冠食品有限公司
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