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Functional coarse grain nutritional cake and preparation method thereof

A functional and production method technology, which is applied in the field of food processing, can solve the problems of rough taste and indigestibility of miscellaneous grains, and achieve the effects of health care and prevention of cardiovascular diseases, fine texture and smooth taste

Active Publication Date: 2012-12-19
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem of rough taste and indigestibility of miscellaneous grains, the object of the present invention is to provide a functional miscellaneous grains nutrition cake with smooth taste and easy digestion and its preparation method by screening the types of raw materials and optimizing the process parameters

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-5

[0026] The making of embodiment 1-5 multigrain nutrition cake

[0027] Table 1 Recipe of multigrain nutrition cake (kg)

[0028] raw material Example 1 Example 2 Example 3 Example 4 Example 5 glutinous rice flour 30 25 32.8 35 28 black rice noodles 20 30 18 19 26 wheat flour 16 18 12 15 20 black bean powder 16 13 20 18.3 15 mung bean powder 16 19.4 12 20 18 sweet potato 18 15 20 17.8 16 yam 13 15 10 12 12 Hawthorn meat 13 10 14.9 15 12 Longan Meat 4 5.3 6 3 4.5

[0029] Preparation Process:

[0030] (1) Take black beans and mung beans respectively in 0.2% (W / V) NaHCO 3 Soak in aqueous solution for 2-5 hours, then drain the soaked black beans and mung beans, fry them with a slow fire, crush them, grind them, pass through a 20-40 mesh sieve, and set aside;

[0031] (2) Weigh sweet potatoes and yams, wash and cook for 0.6-1.2 hours until fully ripened, peeled, mechan...

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PUM

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Abstract

The invention discloses functional coarse grain nutritional cake and a preparation method thereof. The nutritional is prepared from raw materials and auxiliary materials, wherein the raw materials comprise the following components in parts by weight: 25 to 35 parts of glutinous rice flour, 18 to 35 parts of black kerneled rice flour, 12 to 20 parts of wheat flour, 12 to 20 parts of black bean flour, 12 to 20 parts of mung-bean flour, 15 to 20 parts of sweet potato, 10 to 15 parts of yam, 10 to 15 parts of maythorn, and 3 to 6 parts of longan. The functional coarse grin nutritional cake prepared by the method has smooth taste, no astringent or beany flavor, plump body, bright color, fine texture, complete shape, softness and elasticity, and is not sticky when eaten along with proper sour and sweet taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a functional miscellaneous grain nutrition cake and a preparation method thereof. Background technique [0002] Miscellaneous grains refer to grains other than rice and wheat, and are the general term for small varieties of grains, small varieties of beans and potatoes. There are mainly buckwheat, oats, barley, millet, millet, millet, corn, glutinous rice, broad beans, peas, mung beans, black beans, kidney beans, red beans, etc. my country is a large agricultural country with abundant miscellaneous grain resources, and it is the largest "Miscellaneous Grain Kingdom" in the world. The cultivation of miscellaneous grains has a long history, various varieties and wide distribution. According to statistics, in 2002, the area and output of buckwheat and millet in my country ranked second in the world. , The main producing country of lentils. Miscellaneous grains...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/30
Inventor 张丽琍祁斌吴雷张超
Owner ANHUI YANZHIFANG FOOD
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