Rhizoma dioscoreae and tangerine peel cakes containing rich anthocyanin

Abstract

Anthocyanin-rich yam orange peel cake, made of the following raw materials in parts by weight: 80‑100 yam, 120‑125 black tea juice, 30‑35 orange peel, 40‑50 honey, 10‑13 basil, and 35‑5 grape skin 40. Purple cabbage 10‑15, blueberry 30‑35, sodium citrate 0.01‑0.02, rose 6‑7, cassia twig 4‑5, safflower 3‑4, etc.; anthocyanin-rich Yam tangerine peel cake, added with soluble dietary fiber, has excellent physiological health care functions and can balance meals. The invention uses the mushroom feet of Flammulina velutipes as a raw material to prepare it, can effectively use Flammulina velutipes, avoid waste and pollution, and is made by combining yam and tangerine peel Cakes have the effects of regulating qi, invigorating the spleen and nourishing the stomach.

Description

technical field

[0001] The invention relates to an anthocyanin-rich yam orange peel cake, in particular to an anthocyanin-rich yam orange peel cake and a preparation method thereof. Background technique

[0002] Cake is a kind of convenience food that people often eat. It has a good mouthfeel. As a food supplement, it is rich in nutrition and can fill the stomach. Usually insufficient dietary fiber content easily leads to insufficient gastrointestinal motility and constipation. With the improvement of people's living standards, people pay more and more attention to the health care function of food. The cakes on the market cannot meet people's needs. Contents of the invention

[0003] The invention overcomes the disadvantages of the prior art and provides a Chinese yam orange peel cake rich in anthocyanins.

[0004] The present invention is achieved through the following technical solutions:

[0005] A yam orange peel cake rich in anthocyanins is made from the following r...

Examples

Embodiment

[0019] A yam orange peel cake rich in anthocyanins, made of the following raw materials in parts by weight (Kg): 80 yam, 120 black tea juice, 30 orange peel, 40 honey, 10 basil, 35 grape skin, 10 purple cabbage, 30 blueberry, Sodium citrate 0.01, rose 6, cinnamon twig 4, safflower 3, mugwort leaf 4, red peony root 5, panax notoginseng 4, erigantula 1, Flammulina velutipes mushroom foot 10, flour 70-80, yeast powder 2, tea leaves 8, black tea Bacteria 2, salt 5, sucrose 35, water amount.

[0020] A preparation method of anthocyanin-rich yam tangerine peel cake, comprising the following processes:

[0021] (1) Wash and peel the yam, cut it into pieces, put it in a pot, pour in the black tea juice, heat and stew until the black tea juice is sucked dry, take all the materials in the pot, put them in a container, mash them into Yam puree, spare;

[0022] (2) Wash the tangerine peel, drain the water, put it in a pot, pour in honey and an appropriate amount of water, heat and cook ...

technical field

[0001] The invention relates to an anthocyanin-rich yam orange peel cake, in particular to an anthocyanin-rich yam orange peel cake and a preparation method thereof. Background technique

[0002] Cake is a kind of convenience food that people often eat. It has a good mouthfeel. As a food supplement, it is rich in nutrition and can fill the stomach. Usually insufficient dietary fiber content easily leads to insufficient gastrointestinal motility and constipation. With the improvement of people's living standards, people pay more and more attention to the health care function of food. The cakes on the market cannot meet people's needs. Contents of the invention

[0003] The invention overcomes the disadvantages of the prior art and provides a Chinese yam orange peel cake rich in anthocyanins.

[0004] The present invention is achieved through the following technical solutions:

[0005] A yam orange peel cake rich in anthocyanins is made from the following r...

Examples

Embodiment

[0019] A yam orange peel cake rich in anthocyanins, made of the following raw materials in parts by weight (Kg): 80 yam, 120 black tea juice, 30 orange peel, 40 honey, 10 basil, 35 grape skin, 10 purple cabbage, 30 blueberry, Sodium citrate 0.01, rose 6, cinnamon twig 4, safflower 3, mugwort leaf 4, red peony root 5, panax notoginseng 4, erigantula 1, Flammulina velutipes mushroom foot 10, flour 70-80, yeast powder 2, tea leaves 8, black tea Bacteria 2, salt 5, sucrose 35, water amount.

[0020] A preparation method of anthocyanin-rich yam tangerine peel cake, comprising the following processes:

[0021] (1) Wash and peel the yam, cut it into pieces, put it in a pot, pour in the black tea juice, heat and stew until the black tea juice is sucked dry, take all the materials in the pot, put them in a container, mash them into Yam puree, spare;

[0022] (2) Wash the tangerine peel, drain the water, put it in a pot, pour in honey and an appropriate amount of water, heat and cook ...