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Unique nutrient pastry and preparation method thereof

A nutrition and pastry technology, which is applied in baking, baked food, food science, etc., can solve the problems of undiscovered solid food research and related reports, and achieve the effect of improving medical efficacy, rich nutrition, and easy absorption by the human body

Inactive Publication Date: 2014-07-02
ANHUI SCI & TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] After an extensive search, no research or related reports have been found on the combination of peanuts and honeysuckle as raw materials to make solid food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The mass ratio of raw materials: calculated as 100 total mass parts, wherein, 70 parts of glutinous rice flour, 3 parts of dried honeysuckle buds, 8 parts of white sugar, 2 parts of honey, 12 parts of peanuts, and 5 parts of mung bean powder; among them, The water content of dried honeysuckle buds is 14%.

[0022] Divide the proportion of glutinous rice flour into two parts according to the ratio of 7:3, put the 30% glutinous rice flour into the oven and bake it at 190°C until it turns brown, let it cool and mix it with the 70% glutinous rice flour, set aside ;

[0023] Dry the proportioned amount of dried honeysuckle buds, put them on the tiles and bake until they are burnt yellow, put them into a clay pot and add about 225 grams of boiling water to brew for 10 minutes, filter to remove the firecrackers, clarify and cool to obtain the honeysuckle soaking liquid for use;

[0024] Put the proportioned amount of white sugar and a little water into the frying pan, stir co...

Embodiment 2

[0029] The mass ratio of raw materials: calculated as 100 total mass parts, wherein, 65 parts of glutinous rice flour, 5 parts of dried honeysuckle buds, 10 parts of white sugar, 3 parts of honey, 12 parts of peanuts, and 5 parts of mung bean powder; among them, The water content of dried honeysuckle buds is 10%.

[0030] Divide the proportion of glutinous rice flour into two parts according to the ratio of 7:3, put the 30% glutinous rice flour into the oven and bake it at 200°C until it turns brown, let it cool and mix it with the 70% glutinous rice flour, and set aside ;

[0031] Dry the proportioned amount of dried honeysuckle buds and put them on the tiles to bake until they are burnt yellow. Put them into a pottery pot and add about 240 grams of boiling water to brew for 10 minutes. Filter and remove the firecrackers. After clarification and cooling, the honeysuckle soaking liquid is obtained for use;

[0032] Put the proportioned amount of white sugar and a little water...

Embodiment 3

[0037] The mass ratio of raw materials: Calculated according to the total mass fraction of 100, including 67 parts of glutinous rice flour, 4 parts of dried honeysuckle buds, 8 parts of white sugar, 4 parts of honey, 12 parts of peanuts, and 5 parts of mung bean powder; among them, The water content of dried honeysuckle buds is 12%.

[0038] Divide the proportion of glutinous rice flour into two parts according to the ratio of 7:3, put the 30% glutinous rice flour into the oven and bake it at 180°C until it turns brown, let it cool, mix it with the 70% glutinous rice flour, and set aside ;

[0039] Dry the proportioned amount of dried honeysuckle buds and put them on the tiles to bake until they are burnt yellow. Put them into a pottery pot and add about 240 grams of boiling water to brew for 10 minutes. Filter and remove the firecrackers. After clarification and cooling, the honeysuckle soaking liquid is obtained for use;

[0040] Put the proportioned amount of white sugar a...

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PUM

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Abstract

The invention discloses a flavor nutritious pastry and a preparation method thereof. It is processed from the following raw materials. The mass parts of each raw material are respectively: 65-70 parts of glutinous rice flour, dried honeysuckle buds 3 to 5 parts, 8 to 10 parts of white sugar, 2 to 4 parts of honey, 12 parts of peanuts, and 5 parts of mung bean flour; the invention uses honeysuckle and peanuts as raw materials in the production of solid food, increases the types of cakes, and endows them with unique flavors The medical value of honeysuckle, give full play to the medical value and nutritional value of raw materials, enrich the nutrition, functionality and diversity of food, and provide reference for the further standardized industrial application of honeysuckle and peanut.

Description

technical field [0001] The invention relates to the field of food and processing, in particular to a flavor nutritious pastry and a preparation method thereof. Background technique [0002] Peanuts are rich in nutrients, containing about 50% fat and 25% protein, and also contain vitamin B1, vitamin B2, vitamin C and vitamin E and other nutrients, which help prevent and treat arteriosclerosis, high blood pressure, and coronary heart disease. Peanut sprouts are edible like mung bean sprouts, which not only reduce fat, but also increase vitamins and some minerals, and also increase the body's absorption rate of protein. Peanut sprouts have always been eaten among the people, and they are mainly made into kimchi, which is especially popular in southwestern Anhui. [0003] Honeysuckle is a perennial semi-evergreen twining woody vine of the Lonicera family. It is white at first, and then turns yellow, hence the name. Honeysuckle has been hailed as a good medicine for clearing he...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08
Inventor 吴晓伟郭爱平桑宏庆陈东旭张献领魏舒婷苗彩艳
Owner ANHUI SCI & TECH UNIV
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