Buckwheat composite extract and buckwheat and water chestnut cake containing buckwheat composite extract

Abstract

The invention relates to the technical field of food, and particularly discloses a buckwheat composite extract and a buckwheat and water chestnut cake containing the same. The preparation method comprises the following steps: 1) mixing rice, corn, buckwheat and water to obtain a substrate; 2) adding compound bacteria into the substrate for fermentation to obtain a fermentation mixture; 3) sterilizing and filtering the fermentation mixture to obtain a filtrate, and 4) concentrating and drying the filtrate to obtain the buckwheat composite extract.The preparation method has the advantages that the flavor of the water chestnut cake is improved, and the shelf life of the water chestnut cake is prolonged.

Description

Technical Field

[0001] The invention relates to the field of food, in particular to a buckwheat composite extract and a buckwheat water chestnut cake containing the extract. Background Art

[0002] Water chestnut cake is a traditional snack made by steaming water chestnut powder mixed with sugar water. With the development of society, people's pursuit of new things has become stronger and stronger. The traditional flavor of water chestnut cake can no longer meet people's needs. For this reason, plant extracts are usually added to make the food have a richer and novel flavor.

[0003] Although water chestnut cake is very popular among consumers, its production process is relatively complicated. As the pace of society continues to accelerate, people spend less and less time making food. Therefore, pre-made water chestnut cake has become a major consumer product.

[0004] However, water chestnut cake contains a large amount of starch, sugar and other substances, which makes water chestnut cake a breeding ground for bacteria, resulting in a short storage period of pre-made water chestnut cake, which is difficult to meet the sales shelf life requirements, resulting in economic losses due to the short shelf life during the sales process. If preservatives are added, it is not good for human health. Therefore, there is an urgent need for a pre-made water chestnut cake with better flavor and longer shelf life that does not contain preservatives. Therefore, there is still room for improvement. Summary of the invention

[0005] In order to improve the flavor of water chestnut cake and prolong the shelf life of water chestnut cake, the present application provides a buckwheat composite extract and buckwheat water chestnut cake containing the extract.

[0006] In the first aspect, the present application provides a buckwheat composite extract, which adopts the following technical solution: A buckwheat composite extract is prepared by a preparation method comprising the following steps: Step 1), mixing rice, corn, buckwheat and water to obtain a substrate; Step 2), adding composite bacteria to the substrate for fermentation to obtain a fermentation mixture; Step 3), sterilizing and filtering the fermentation mixture, and taking the filtrate; Step 4), concentrating and drying the filtrate to obtain a buckwheat composite extract; The composite bacteria is a combination of Paenibacillus pustules, Bacillus coagulans, Candida rugosa and Phanerochaete chrysosporium.

[0007] By adopting the above technical scheme, the composite extract prepared by using rice, corn and buckwheat as substrates has a strong cereal aroma, which can enhance the flavor of water chestnut cake. The extraction efficiency of the substrate can be improved by the fermentation of Bacillus dust, Bacillus coagulans, Candida rugosa and Phanerochaete chrysosporium. At the same time, the active substances in the extract can form special small molecules after fermentation. These small molecules can have a very significant antibacterial and bactericidal effect, especially a significant inhibitory effect on mold, so that the water chestnut cake is not easy to mold when stored at room temperature, and can have a longer shelf life, effectively extending the shelf life of prefabricated water chestnut cake, better meeting the needs of logistics and sales, reducing the economic losses caused by too short a shelf life, and having higher economic value.

[0008] Preferably, the mass ratio of the rice, corn and buckwheat is 1-2:2-3:9-10.

[0009] By adopting the above technical scheme and specifically selecting the mass ratio of rice, corn and buckwheat, the active ingredients in rice, corn and buckwheat can cooperate with each other better, the aroma is more intense and the antibacterial effect is better, making the water chestnut cake less likely to mold.

[0010] Preferably, the mass ratio of the rice, corn, buckwheat and water is 1-2:2-3:9-10:100.

[0011] By adopting the above technical solution and specifically selecting the mass ratio of rice, corn, buckwheat and water, the rice, corn and buckwheat can fully absorb water during step 1), so that the subsequent extraction efficiency is higher and the process cost is better reduced.

[0012] Preferably, the mass ratio of Paenibacillus pustules, Bacillus coagulans, Candida rugosa and Phanerochaete chrysosporium is 0.003-0.005:0.002-0.004:0.004-0.006:0.001-0.003.

[0013] By adopting the above technical scheme and specifically selecting the mass ratio of Bacillus pustules, Bacillus coagulans, Candida rugosa and Phanerochaete chrysosporium, the effect of the combination of multiple enzymes is better, the fermentation products can better exert a synergistic effect, the antibacterial effect is better, and the shelf life of water chestnut cake is better extended.

[0014] Preferably, in step 2), the mass ratio of substrate to composite bacteria is 112-115:0.01-0.018.

[0015] By adopting the above technical solution and specifically selecting the mass ratio of the substrate and the composite bacteria, the fermentation is more complete, while the cost is well controlled, which has a higher economic value.

[0016] Preferably, in step 1), rice, corn, buckwheat and water are mixed and then soaked for 22-26 hours.

[0017] By adopting the above technical solution, the rice, corn and buckwheat are allowed to fully absorb water by soaking for 22-26 hours to facilitate subsequent extraction, thereby making the subsequent extraction steps more efficient and less difficult.

[0018] Preferably, in the step 2), after adding the composite bacteria, the fermentation is carried out at a constant temperature of 36-38°C.

[0019] By adopting the above technical scheme and fermenting at a constant temperature of 36-38°C, the activity of Paenibacillus australis, Bacillus coagulans, Candida rugosa and Phanerochaete chrysosporium is higher, the fermentation efficiency is higher and the economic value is higher.

[0020] Preferably, in step 2), after adding the composite bacteria, fermentation is carried out for 72-80 hours.

[0021] By adopting the above technical solution and fermenting for 72-80 hours, the fermentation degree is just right, and the prepared composite extract is added to water chestnut cake to significantly improve the antibacterial performance of water chestnut cake and improve the quality.

[0022] Preferably, in step 3), during sterilization, the fermentation mixture is heated to boiling and condensed and refluxed for 38-42 minutes.

[0023] By adopting the above technical solution, by heating to boiling and condensing and refluxing for 38-42 minutes, the sterilization is more thorough, reducing the impact of residual live bacteria on the water chestnut cake caused by adding it to the water chestnut cake. At the same time, further extraction can be carried out, so that the content of active substances in the extract is richer, the yield is higher, and it has higher economic value.

[0024] In a second aspect, the present application provides a buckwheat water chestnut cake, which adopts the following technical solution: A buckwheat water chestnut cake is steamed from the following components in parts by mass: 490-510 parts of water; 95-105 parts of water chestnut powder; 95-105 parts of white sugar; 75-85 servings of water chestnut cubes; Buckwheat compound extract 8-12 parts; The buckwheat composite extract is the above-mentioned buckwheat composite extract.

[0025] By adopting the above technical scheme, the prepared buckwheat water chestnut cake has better flavor, satisfies the needs of consumers well, and has higher antibacterial effect, so that the shelf life of the water chestnut cake can be significantly extended without adding preservatives, so that the water chestnut cake can be stored for a longer period of time and has a longer shelf life, reducing the economic losses caused by the short shelf life, and has higher economic value.

[0026] In summary, this application has the following beneficial effects: 1. Since the composite extract prepared by the present application using rice, corn and buckwheat as substrates has a strong cereal aroma and can enhance the flavor of water chestnut cake, and the extraction efficiency of the substrate can be improved through the fermentation of Bacillus dust, Bacillus coagulans, Candida rugosa and Phanerochaete chrysosporium, the active substances in the extract can form special small molecules after fermentation. These small molecules can have a very significant antibacterial and bactericidal effect, especially a significant inhibitory effect on mold, so that the water chestnut cake is not easy to mold when stored at room temperature, and can have a longer shelf life, effectively extending the shelf life of prefabricated water chestnut cake, better meeting the needs of logistics and sales, reducing the economic losses caused by too short a shelf life, and having a higher economic value.

[0027] 2. In the present application, the mass ratio of rice, corn and buckwheat is preferably selected so that the active ingredients in rice, corn and buckwheat cooperate with each other better, the aroma is more intense and the antibacterial effect is better, making the water chestnut cake less likely to mold.

[0028] 3. In the present application, it is preferred to specifically select the mass ratio of Bacillus pustules, Bacillus coagulans, Candida rugosa, and Phanerochaete chrysosporium so that the effect of the combination of multiple enzymes is better, the fermentation products can better play a synergistic role, the antibacterial effect is better, and the shelf life of water chestnut cake is better extended. DETAILED DESCRIPTION

[0029] The present application is further described in detail below with reference to the embodiments.

[0030] Example 1 A buckwheat water chestnut cake is steamed from the following components: Water, water chestnut powder, sugar, water chestnut grains, buckwheat compound extract.

[0031] The preparation method of buckwheat water chestnut cake is as follows: Step 1), put 95kg water chestnut powder and 245kg water into a stirring kettle, rotate at 120r / min, stir for 5min, mix evenly, and obtain water chestnut slurry.

[0032] Step 2), put 95kg of white sugar and 245kg of water into a stirring kettle, rotate at 120r / min, stir for 5min, mix evenly, and obtain sugar water.

[0033] Step 3), heat the syrup to 85°C, add 8kg of buckwheat composite extract, rotate at 120r / min, stir for 1min, add water chestnut slurry, rotate at 120r / min, stir for 10min, and turn it into a transparent state to obtain water chestnut syrup.

[0034] Step 4), pour the water chestnut syrup into the mold and steam it to get buckwheat water chestnut cake.

[0035] The water chestnut powder was purchased from Zhouxing Food Co., Ltd.

[0036] White sugar was purchased from Guangzhou Qiongqi Bioengineering Co., Ltd.

[0037] The water chestnut particles are commercially available, freshly cut into pieces with a particle size of 2-3 mm.

[0038] Buckwheat complex extract is homemade.

[0039] The preparation method of the buckwheat composite extract comprises the following steps: Step 1), 1 kg of rice, 2 kg of corn, 9 kg of buckwheat and 100 kg of water are put into a stirring tank, the speed is 60 r / min, stirred for 30 min, mixed evenly, and soaked for 22 h to obtain a substrate.

[0040] Step 2), add 0.003 kg of Paenibacillus australis, 0.002 kg of Bacillus coagulans, 0.004 kg of Candida rugosa, and 0.001 kg of Phanerochaete chrysosporium to the substrate, rotate at 60 r / min, stir continuously, keep a constant temperature of 36° C., and ferment for 72 hours to obtain a fermentation mixture.

[0041] Step 3), heating the fermentation mixture to boiling, condensing and refluxing for 38 minutes to complete sterilization, filtering through a 200-mesh filter cloth, and taking the filtrate.

[0042] Step 4), the filtrate is concentrated to a paste by rotary evaporation, the rotary evaporation pressure is 0.01 MPa, the rotary evaporation temperature is 60°C, and then powder spray drying is performed to obtain a composite extract utilizing multi-enzyme synergy.

[0043] The rice was purchased from the market and the variety was Wuchang rice.

[0044] The corn was purchased from the market and the variety was Zhengdan 958.

[0045] Buckwheat was sourced from the market and the variety was common buckwheat.

[0046] Paenibacillus aeruginosa was purchased from Beijing Biobio Biotech Co., Ltd., platform number: Bio-67352.

[0047] Bacillus coagulans was purchased from Beijing Biobio Biotech Co., Ltd., platform number: Bio-74771.

[0048] Candida rugosa was purchased from Beijing Biobio Biotech Co., Ltd., platform number: Bio-51952.

[0049] Phanerochaete chrysosporium was purchased from Beijing Biobio Biotech Co., Ltd., platform number: Bio-83010.

[0050] Example 2 A buckwheat water chestnut cake is steamed from the following components: Water, water chestnut powder, sugar, water chestnut grains, buckwheat compound extract.

[0051] The preparation method of buckwheat water chestnut cake is as follows: Step 1), put 100kg water chestnut powder and 250kg water into a stirring kettle, rotate at 120r / min, stir for 5min, mix evenly, and obtain water chestnut slurry.

[0052] Step 2), put 100kg of white sugar and 250kg of water into a stirring kettle, rotate at 120r / min, stir for 5min, mix evenly, and obtain sugar water.

[0053] Step 3), heat the syrup to 85°C, add 10kg of buckwheat composite extract, rotate at 120r / min, stir for 1min, add water chestnut slurry, rotate at 120r / min, stir for 10min, and turn it into a transparent state to obtain water chestnut syrup.

[0054] Step 4), pour the water chestnut syrup into the mold and steam it to get buckwheat water chestnut cake.

[0055] The water chestnut powder was purchased from Zhouxing Food Co., Ltd.

[0056] White sugar was purchased from Guangzhou Qiongqi Bioengineering Co., Ltd.

[0057] The water chestnut particles are commercially available, freshly cut into pieces with a particle size of 2-3 mm.

[0058] Buckwheat complex extract is homemade.

[0059] The preparation method of the buckwheat composite extract comprises the following steps: Step 1), put 1.5kg rice, 2.5kg corn, 9.5kg buckwheat and 100kg water into a stirring tank, rotate at 60r / min, stir for 30min, mix evenly, and soak for 24h to obtain a substrate.

[0060] Step 2), adding 0.004 kg of Paenibacillus australis, 0.003 kg of Bacillus coagulans, 0.005 kg of Candida rugosa, and 0.002 kg of Phanerochaete chrysosporium to the substrate, rotating at 60 r / min, stirring continuously, keeping a constant temperature of 37° C., and fermenting for 76 hours to obtain a fermentation mixture.

[0061] Step 3), heating the fermentation mixture to boiling, condensing and refluxing for 40 minutes to complete sterilization, filtering through a 200-mesh filter cloth, and collecting the filtrate.

[0062] Step 4), the filtrate is concentrated to a paste by rotary evaporation, the rotary evaporation pressure is 0.01 MPa, the rotary evaporation temperature is 60°C, and then powder spray drying is performed to obtain a composite extract utilizing multi-enzyme synergy.

[0063] The rice was purchased from the market and the variety was Wuchang rice.

[0064] The corn was purchased from the market and the variety was Zhengdan 958.

[0065] Buckwheat was sourced from the market and the variety was common buckwheat.

[0066] Paenibacillus aeruginosa was purchased from Beijing Biobio Biotech Co., Ltd., platform number: Bio-67352.

[0067] Bacillus coagulans was purchased from Beijing Biobio Biotech Co., Ltd., platform number: Bio-74771.

[0068] Candida rugosa was purchased from Beijing Biobio Biotech Co., Ltd., platform number: Bio-51952.

[0069] Phanerochaete chrysosporium was purchased from Beijing Biobio Biotech Co., Ltd., platform number: Bio-83010.

[0070] Example 3 A buckwheat water chestnut cake is steamed from the following components: Water, water chestnut powder, sugar, water chestnut grains, buckwheat compound extract.

[0071] The preparation method of buckwheat water chestnut cake is as follows: Step 1), put 105kg water chestnut powder and 255kg water into a stirring kettle, rotate at 120r / min, stir for 5min, mix evenly, and obtain water chestnut slurry.

[0072] Step 2), put 105kg of white sugar and 255kg of water into a stirring kettle, rotate at 120r / min, stir for 5min, mix evenly, and obtain sugar water.

[0073] Step 3), heat the syrup to 85°C, add 12kg of buckwheat composite extract, rotate at 120r / min, stir for 1min, add water chestnut slurry, rotate at 120r / min, stir for 10min, and turn it into a transparent state to obtain water chestnut syrup.

[0074] Step 4), pour the water chestnut syrup into the mold and steam it to get buckwheat water chestnut cake.

[0075] The water chestnut powder was purchased from Zhouxing Food Co., Ltd.

[0076] White sugar was purchased from Guangzhou Qiongqi Bioengineering Co., Ltd.

[0077] The water chestnut particles are commercially available, freshly cut into pieces with a particle size of 2-3 mm.

[0078] Buckwheat complex extract is homemade.

[0079] The preparation method of the buckwheat composite extract comprises the following steps: Step 1), put 2kg rice, 3kg corn, 10kg buckwheat and 100kg water into a stirring tank, rotate at 60r / min, stir for 30min, mix evenly, and soak for 26h to obtain a substrate.

[0080] Step 2), adding 0.005 kg of Paenibacillus australis, 0.004 kg of Bacillus coagulans, 0.006 kg of Candida rugosa, and 0.003 kg of Phanerochaete chrysosporium to the substrate, rotating at 60 r / min, stirring continuously, keeping a constant temperature of 38° C., and fermenting for 80 hours to obtain a fermentation mixture.

[0081] Step 3), heating the fermentation mixture to boiling, condensing and refluxing for 42 minutes to complete sterilization, filtering through a 200-mesh filter cloth, and taking the filtrate.

[0082] Step 4), the filtrate is concentrated to a paste by rotary evaporation, the rotary evaporation pressure is 0.01 MPa, the rotary evaporation temperature is 60°C, and then powder spray drying is performed to obtain a composite extract utilizing multi-enzyme synergy.

[0083] The rice was purchased from the market and the variety was Wuchang rice.

[0084] The corn was purchased from the market and the variety was Zhengdan 958.

[0085] Buckwheat was sourced from the market and the variety was common buckwheat.

[0086] Paenibacillus aeruginosa was purchased from Beijing Biobio Biotech Co., Ltd., platform number: Bio-67352.

[0087] Bacillus coagulans was purchased from Beijing Biobio Biotech Co., Ltd., platform number: Bio-74771.

[0088] Candida rugosa was purchased from Beijing Biobio Biotech Co., Ltd., platform number: Bio-51952.

[0089] Phanerochaete chrysosporium was purchased from Beijing Biobio Biotech Co., Ltd., platform number: Bio-83010.

[0090] Comparative Example 1 A buckwheat water chestnut cake, compared with Example 2, the only difference is: In the preparation method of the buckwheat composite extract, an equal amount of Bacillus subtilis is used to replace Paenibacillus dust.

[0091] Bacillus subtilis was purchased from Beijing Biobio Biotechnology Co., Ltd., platform number: Bio-67360.

[0092] Comparative Example 2 A buckwheat water chestnut cake, compared with Example 2, the only difference is: In the preparation method of the buckwheat composite extract, an equal amount of Bacillus subtilis is used to replace Bacillus coagulans.

[0093] Bacillus subtilis was purchased from Beijing Biobio Biotechnology Co., Ltd., platform number: Bio-67366.

[0094] Comparative Example 3 A buckwheat water chestnut cake, compared with Example 2, the only difference is: In the preparation method of the buckwheat composite extract, an equal amount of Kluyveromyces marxianus is used to replace Candida rugosa.

[0095] Kluyveromyces marxianus was purchased from Beijing Biobio Biotech Co., Ltd., platform number: Bio-67356.

[0096] Comparative Example 4 A buckwheat water chestnut cake, compared with Example 2, the only difference is: In the preparation method of the buckwheat composite extract, an equal amount of Lactobacillus paracasei is used to replace Phanerochaete chrysosporium.

[0097] Lactobacillus casei was purchased from Beijing Biobio Biotech Co., Ltd., platform number: Bio-67290.

[0098] Comparative Example 5 A buckwheat water chestnut cake, compared with Example 2, the only difference is: In the preparation method of the buckwheat composite extract, Bacillus subtilis is used in equal amounts to replace Paenibacillus dust, Bacillus highland is used in equal amounts to replace Bacillus coagulans, Kluyveromyces marxianus is used in equal amounts to replace Candida rugosa, and Lactobacillus paracasei is used in equal amounts to replace Phanerochaete chrysosporium.

[0099] Bacillus subtilis was purchased from Beijing Biobio Biotechnology Co., Ltd., platform number: Bio-67360.

[0100] Bacillus subtilis was purchased from Beijing Biobio Biotechnology Co., Ltd., platform number: Bio-67366.

[0101] Kluyveromyces marxianus was purchased from Beijing Biobio Biotech Co., Ltd., platform number: Bio-67356.

[0102] Lactobacillus casei was purchased from Beijing Biobio Biotech Co., Ltd., platform number: Bio-67290.

[0103] Comparative Example 6 A buckwheat water chestnut cake, compared with Example 2, the only difference is: Replace buckwheat complex extract with an equal amount of preservatives.

[0104] The preservative is potassium cinnamate, which is commercially available, CAS number: 16089-48-8.

[0105] Experiment 1 100 water chestnut cakes were prepared respectively by using each embodiment and comparative example, and the size of the water chestnut cakes was 5 cm in length, 5 cm in width and 1 cm in thickness.

[0106] The water chestnut cakes of each embodiment and comparative example were placed in a ventilated laboratory at a constant temperature of 38° C. and a relative humidity of 60% for 30 days to observe whether there were mold spots on the surface of the water chestnut cakes. If mold spots visible to the naked eye appeared, it was determined to be moldy. If no mold spots visible to the naked eye appeared, it was determined to be not moldy. The number of moldy water chestnut cakes in each embodiment and comparative example was counted.

[0107] The specific test data of Experiment 1 are shown in Table 1.

[0108] Table 1 Number of moldy Example 1 3 Example 2 2 Example 3 4 Comparative Example 1 23 Comparative Example 2 18 Comparative Example 3 26 Comparative Example 4 13 Comparative Example 5 29 Comparative Example 6 5 According to the data comparison in Table 1, the mold quantity of each embodiment is significantly less than that of Comparative Examples 1-5, and the mold quantity of each embodiment is similar to that of Comparative Example 6.

[0109] It can be seen that the composite extract obtained by fermenting a substrate composed of rice, corn and buckwheat with a composite bacteria composed of Bacillus pustules, Bacillus coagulans, Candida rugosa and Phanerochaete chrysosporium in each embodiment can not only be used to improve the aroma and flavor of water chestnut cake, but also has a significant anti-corrosion and anti-mildew effect, so that the shelf life of water chestnut cake reaches the level of adding an equal amount of preservatives, so that water chestnut cake can have a longer shelf life without adding preservatives, can be stored for a long time, effectively extend the shelf life, is more conducive to logistics and sales, and reduces the economic losses caused by expiration and deterioration of water chestnut cake, and has high economic value.

[0110] In each comparative example, other fermentation bacteria were used to replace the Bacillus australis, Bacillus coagulans, Candida rugosa, and Phanerochaete chrysosporium in the examples alone or in whole. Although the fermentation effect can be achieved, the fermentation products formed are changed due to the failure to carry out targeted fermentation, resulting in the inability to form a special combination of active substances, and thus it is difficult to exert significant antiseptic and antimildew effects. Although not all water chestnut cakes in the examples are moldy, the antiseptic and antimildew effects are still significantly reduced compared with the examples.

[0111] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A buckwheat composite extract, characterized in that: Prepared by a preparation method comprising the following steps: Step 1), mixing rice, corn, buckwheat and water to obtain a substrate; Step 2), adding composite bacteria to the substrate for fermentation to obtain a fermentation mixture; Step 3), sterilizing and filtering the fermentation mixture, and taking the filtrate; Step 4), concentrating and drying the filtrate to obtain a buckwheat composite extract; The composite bacteria is a combination of Paenibacillus pustules, Bacillus coagulans, Candida rugosa and Phanerochaete chrysosporium.

2. The buckwheat composite extract according to claim 1, characterized in that: The mass ratio of the rice, corn and buckwheat is 1-2:2-3:9-10.

3. The buckwheat composite extract according to claim 2, characterized in that: The mass ratio of the rice, corn, buckwheat and water is 1-2:2-3:9-10:

100.

4. The buckwheat composite extract according to claim 3, characterized in that: The mass ratio of the pneumococcal bacillus, the coagulant bacillus, the rugosa candida, and the chrysosporium is 0.003-0.005: 0.002-0.004: 0.004-0.006: 0.001-0.

003.

5. The buckwheat composite extract according to claim 4, characterized in that: In the step 2), the mass ratio of the substrate to the composite bacteria is 112-115:0.01-0.

018.

6. A buckwheat composite extract according to any one of claims 1-5, characterized in that: In the step 1), rice, corn, buckwheat and water are mixed and soaked for 22-26 hours.

7. A buckwheat composite extract according to any one of claims 1-5, characterized in that: In the step 2), after the composite bacteria are added, the fermentation is carried out at a constant temperature of 36-38°C.

8. The buckwheat composite extract according to claim 7, characterized in that: In the step 2), after adding the composite bacteria, fermentation is carried out for 72-80 hours.

9. A buckwheat composite extract according to any one of claims 1-5, characterized in that: In step 3), during sterilization, the fermentation mixture is heated to boiling and condensed and refluxed for 38-42 minutes.

10. A buckwheat water chestnut cake, characterized by: It is steamed from the following components in parts by weight: 490-510 parts of water; 95-105 parts of water chestnut powder; 95-105 parts of white sugar; 75-85 servings of water chestnut cubes; Buckwheat compound extract 8-12 parts; The buckwheat composite extract is the buckwheat composite extract according to any one of claims 1-9.