Preparation method of fig cake

A technology of figs and hawthorns, which is applied in the field of health food processing, and can solve the problems such as no reports of fig cake preparations and health food preparations.

Inactive Publication Date: 2011-08-31
SHANDONG UNIV AT WEIHAI
View PDF3 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] The above-mentioned figs, hawthorn and jujube are all medicinal and edible materials. So far, there are no reports of fig cake preparations for health food preparations.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) The weight ratio of raw materials is 550g of figs, 50g of hawthorn, 50g of jujube, 10g of xylitol, 250g of flour, and an appropriate amount of 10% starch slurry;

[0025] (2) peel the figs and squeeze the juice;

[0026] (3) Wash the hawthorn and jujube, add water to boil and extract 3 times, first add 8 times the amount of water to soak for 4.0 hours, heat and boil for 2.0 hours; add 6 times the amount of water to heat and boil for 1.5 hours for the second time Add 4 times the amount of water, heat, boil and extract for 1.0 hour, combine the extracts, filter, and concentrate the filtrate to a liquid extract equivalent to 1g raw materials / mL;

[0027] (4) Mix (2) fig fruit juice, (3) hawthorn, jujube liquid extract, xylitol, and flour evenly, and knead with starch slurry in an appropriate amount to form a loose mass;

[0028] (5) Put (4) agglomerates into molds to make cakes, steam and dry, each weighing 6g, and pack.

Embodiment 2

[0030] (1) The weight ratio of raw materials is 650g of figs, 65g of hawthorn, 65g of jujube, 30g of xylitol, 350g of flour, and an appropriate amount of 10% starch slurry;

[0031] (2) peel the figs and squeeze the juice;

[0032] (3) Wash the hawthorn and jujube, add water to boil and extract 3 times, add 8 times the amount of water to soak for 6.0 hours for the first time, heat and boil for 4.0 hours to extract; Add 4 times the amount of water, heat, boil and extract for 1.5 hours, combine the extracts, filter, and concentrate the filtrate to a liquid extract equivalent to 1g of raw materials / mL;

[0033] (4) Mix (2) fig fruit juice, (3) hawthorn, jujube liquid extract, xylitol, and flour evenly, and knead with starch slurry in an appropriate amount to form a loose mass;

[0034] (5) Put (4) agglomerates into molds to make cakes, steam and dry, each weighing 6g, and pack.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the technical field of health care food research and development. The invention relates to a preparation method of a fig cake, comprising the following steps: removing the peels of the figs, and squeezing juice; and washing hawthorns and Chinese dates, boiling the mixture in water to extract for three times, wherein in the first time, water the weight of which is 8 times that of the hawthorns and Chinese dates is added to soak the mixture for 4.0-6.0 hours, and then the soaked mixture is heated, boiled and extracted for 2.0-4.0 hours, in the second time, water the weight of which is 6 times that of the hawthorns and Chinese dates is added, and the obtained mixture is heated, boiled and extracted for 1.5-2.0 hours, and in the third time, water the weight of which is 4 times that of the hawthorns and Chinese dates is added and the mixture obtained in the second time is heated, boiled and extracted for 1.0-1.5 hours; combining extracting solutions and filtering; condensing the filtrate to 1g raw material / mL of fluid extract; evenly mixing the fig juice, hawthorns, Chinese date fluid extract, xylitol and flour; kneading with a proper quantity of starch slurry to form a loose block mass; putting the block mass into a die to form a cake; steaming the block mass, and airing; and packing the cake-shaped block mass according to the standard that each piece weighs 6g. The product obtained with the preparation method disclosed by the invention has a good action on regulating blood fat and cholesterol and has an action on lowering blood pressure. The product is favorable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of health food processing. The invention relates to a preparation method of fig cake. The product of the invention has a good effect of regulating blood fat and cholesterol and has the effect of lowering blood pressure. The invention increases the varieties of fig processed products, solves the problem of storage and transportation of fresh figs, and is beneficial to industrialized production. Background technique [0002] 1. Composition and function of figs [0003] (1) Contains malic acid, citric acid, lipase, protease, hydrolase, etc., which can help the body digest food and promote appetite. Because it contains a variety of lipids, it has the effect of invigorating the spleen and eliminating food, moistening the intestines and laxative Effect. [0004] (2) The lipase and hydrolase contained in it have the function of lowering blood fat and decomposing blood fat, so it can lower blood fat and reduce t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/212A23L1/09A23L1/164A23L19/00
Inventor 张崇禧郑友兰
Owner SHANDONG UNIV AT WEIHAI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap