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Blueberry purple sweet potato cake in hot toffee and preparation method thereof

A purple potato cake and blueberry technology, applied in the field of nutritional cakes, can solve the problems of single taste, single composition, and cannot be supplied as usual throughout the year, etc., and achieve the effects of rich nutrition, strong floral fragrance, and protection of eyesight

Inactive Publication Date: 2014-09-24
安徽三源粮油股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Candied fruit is a popular delicacy. It is made by cutting the fruit into pieces, wrapping it in flour, frying it, and then pouring a layer of syrup. Due to the influence of food seasonality, it cannot be supplied as usual throughout the year, so the present invention provides a kind of nutritious cake

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] A shredded blueberry purple potato cake is made from the following raw materials (catties):

[0018] Blueberry 60, Purple Potato 70, Konjac 20, Buckwheat Flour 40, Brown Sugar 15, Amomum 3, Purple Cabbage 2, Black Wolfberry 6, Sweet Potato Leaf 2, Grass Jelly 4, Digupi 1, Clove 2, Coconut Juice and Honey Appropriate amount;

[0019] The nectar is made of raw materials in the following weight ratio: jasmine: mint leaves: honey = 2:1:9.

[0020] A method for preparing shredded blueberry purple potato cake, comprising the following steps:

[0021] (1) Remove impurities and wash fresh jasmine and mint leaves, blanch them in boiling water for 10 seconds, freeze-dry them immediately, crush them to a fineness of 80 mesh, and mix the obtained flower leaf powder with honey evenly to obtain nectar;

[0022] (2) Refrigerate fresh blueberries at 4°C, remove the skins and stalks when used, peel and wash the purple potatoes and konjac, put them in a steamer, use coconut milk instea...

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PUM

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Abstract

The invention discloses a blueberry purple sweet potato cake in hot toffee. The cake is prepared from the following raw materials in parts by weight: 60-70 parts of blueberry, 70-80 parts of purple sweet potato, 20-30 parts of konjak, 40-50 parts of buckwheat meal, 15-20 parts of brown sugar, 3-4 parts of fructus amomi, 2-3 parts of purple cabbage, 6-7 parts of black medlar, 2-3 parts of sweet potato leaf, 4-5 parts of mesona blume, 1-2 parts of cortex lycii radicis, 2-3 parts of flos caryophylli and a proper amount of coconut juice and nectar. The preparation method of the blueberry purple sweet potato cake in hot toffee comprises the following steps: mixing and pulping blueberry, purple sweet potato, konjak, buckwheat meal and other nutritional raw materials, compacting into cake, steaming and topping with special nectar. The blueberry purple sweet potato cake in hot toffee is rich in nutrition, sweet and delicious, chewy, rich in flower fragrance and light in fruit flavor, and has the effects of protecting eyesight, enhancing memory, resisting aging and cancer, protecting liver, lubricating intestines and relaxing bowels, improving immunity and the like.

Description

technical field [0001] The invention relates to a nutritional cake, in particular to a purple sweet potato cake with shredded blueberries and a preparation method thereof. Background technique [0002] Candied fruit is a popular delicacy. It is made by cutting the fruit into pieces, wrapping it in flour, frying it, and then pouring a layer of syrup. Due to the influence of food seasonality, it cannot be supplied as usual throughout the year, so the invention provides a kind of shredded nutrition cake. Contents of the invention [0003] The invention overcomes the disadvantages of the prior art, and provides a candied blueberry purple sweet potato cake and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A shredded blueberry purple potato cake is made from the following raw materials in parts by weight: [0006] Blueberry 60-70, Purple Potato 70-80, Konjac 20-30, Buckwheat Flour 40-50, Brown Suga...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/212A23L1/30A23L1/314A23L7/10A23L13/40A23L19/00
CPCA23L7/10A23L19/09A23L19/105A23L33/105A23V2002/00A23V2200/30A23V2200/302A23V2200/308A23V2200/324
Inventor 葛怀春
Owner 安徽三源粮油股份有限公司
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