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Purple sweet potato and poria cocos cake and preparation method thereof

A technology of tuckahoe cake and purple sweet potato, which is applied in baking, dough processing, baked food, etc., to achieve the effects of improving immunity, nourishing skin, and high nutritional value

Inactive Publication Date: 2015-06-03
杨美娟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Purple sweet potato and its processed foods with high nutrition and certain health care are more and more favored by consumers, but the purple sweet potato and its processed foods on the market can no longer meet people's daily needs. The taste and health value of deep-processed food are becoming the theme

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of purple sweet potato tuckahoe cake, the raw material according to weight part comprises: 30 parts of wheat flour, 30 parts of purple sweet potato puree, 20 parts of corn dregs, 10 parts of poria cocos, 5 parts of yam puree, 5 parts of protein powder, 5 parts of edible fungus, gorgon fruit 5 parts, 8 parts figs, 10 parts coconut oil, 15 parts sugar, 5 parts raisins, 3 parts pecan kernels, 2 parts pine nut kernels.

[0023] A preparation method of purple sweet potato tuckahoe cake, comprising the following steps:

[0024] (1) Raw material processing: Soak the corn dregs in hot water at 60°C for 40 minutes to make the water content of the corn dregs reach 35% and remove them for later use; sieve the wheat flour for later use; peel the yam, gorgon fruit, Poria cocos and purple sweet potato for later use ; Remove impurities from the raisins, wash them for later use; diced figs for later use; dissolve sugar in water for later use;

[0025] (2) Pressure cooking: cook...

Embodiment 2

[0032] A kind of purple sweet potato tuckahoe cake, comprises according to the raw material of weight part: 35 parts of wheat flour, 40 parts of purple sweet potato paste, 25 parts of corn dregs, 15 parts of poria cocos, 75 parts of yam paste, 7.5 parts of protein powder, 10 parts of edible fungus, 10 parts of Gorgon, 9 parts of figs, 12.5 parts of coconut oil, 20 parts of sugar, 75 parts of raisins, 4 parts of hickory kernels, and 3 parts of pine nuts.

[0033] A preparation method of purple sweet potato tuckahoe cake, comprising the following steps:

[0034] (1) Raw material processing: Soak the corn dregs in hot water at 70°C for 50 minutes to make the water content of the corn dregs reach 40% and remove them for later use; sieve the wheat flour for later use; peel the yams, gorgon seeds, poria cocos and purple sweet potatoes for later use ; Remove impurities from the raisins, wash them for later use; diced figs for later use; dissolve sugar in water for later use;

[0035...

Embodiment 3

[0042] A kind of purple sweet potato tuckahoe cake, the raw material according to weight part comprises: 40 parts of wheat flour, 50 parts of purple sweet potato puree, 30 parts of corn dregs, 20 parts of Poria cocos, 10 parts of yam puree, 10 parts of protein powder, 15 parts of edible fungus, Gorgon fruit 15 parts, figs 10 parts, coconut oil 15 parts, sugar 25 parts, raisins 10 parts, pecan kernels 5 parts, pine nut kernels 4 parts.

[0043] A preparation method of purple sweet potato tuckahoe cake, comprising the following steps:

[0044] (1) Raw material processing: Soak the corn dregs in hot water at 75°C for 60 minutes to make the water content of the corn dregs reach 45% and remove them for later use; sieve the wheat flour for later use; peel the yam, gorgon fruit, poria cocos, and purple sweet potato for later use ; Remove impurities from the raisins, wash them for later use; diced figs for later use; dissolve sugar in water for later use;

[0045] (2) Pressure cookin...

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PUM

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Abstract

The invention discloses a purple sweet potato and poria cocos cake. The purple sweet potato and poria cocos cake comprises the following raw materials in parts by weight: 30-40 parts of wheat flour, 30-50 parts of mashed purple sweet potato, 20-30 parts of corn pulp, 10-20 parts of poria cocos, 5-10 parts of mashed yam, 5-10 parts of protein powder, 5-15 parts of edible mushrooms, 5-15 parts of gorgon fruit, 8-10 parts of fig, 10-15 parts of coconut oil, 15-25 parts of white sugar, 5-10 parts of raisin, 3-5 parts of walnut kernel and 2-4 parts of pine kernel. The preparation method of the purple sweet potato and poria cocos cake comprises the following steps of (1) raw material processing; (2) pressurization cooking; (3) mashing; (4) kernel baking; (6) dough preparing; (7) moulding; and (8) baking. The purple sweet potato and poria cocos cake is high in nutritive value, can improve the immune capability, nourish skin, nourish spleen, boost kidney and nourish stomach, and has rich delicacy and nut flavour and no food additives, so the purple sweet potato and poria cocos cake is safe and reliable for eating.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a purple sweet potato tuckahoe cake and a preparation method thereof. Background technique [0002] In addition to the nutrients of ordinary sweet potatoes, purple potatoes are also rich in selenium, iron and anthocyanins. Purple sweet potato has certain health care functions, and it is the food in the current pollution-free, green and organic food. Purple sweet potato and its processed foods with high nutrition and certain health care are more and more favored by consumers, but the purple sweet potato and its processed foods on the market can no longer meet people's daily needs. The taste and health value of deeply processed foods are becoming themes. Contents of the invention [0003] The object of the present invention is to provide a kind of purple sweet potato tuckahoe cake and preparation method thereof, to solve the problems raised in the above-mentioned backg...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/366
Inventor 杨美娟
Owner 杨美娟
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