White fungus and lettuce cakes capable of nourishing yin and moisturizing lung and preparation method of white fungus and lettuce cakes

Abstract

The invention discloses white fungus and lettuce cakes capable of nourishing yin and moisturizing the lung and a preparation method of the white fungus and lettuce cakes. The white fungus and lettuce cakes are prepared from the following raw materials in parts by weight: 5-6 parts of white funguses, 1-2 parts of crystal sugar, 2-3 parts of Hami melon powder, 1-2 parts of ginseng leaves, 1-2 parts of herba portulacae, 1-2 parts of radix angelicae, 70-80 parts of lettuces, 29-300 parts of fresh eggs, 150-160 parts of white granulated sugar, 100-110 parts of flour, 15-20 parts of honey, 5-6 parts of ginseng oligosaccharides, 3-4 parts of honey pomelo peel dietary fibers, 7-8 parts of soybean protein, an appropriate amount of ascorbic acid, an appropriate amount of phytic acid, an appropriate amount of citric acid, an appropriate amount of calcium chloride, an appropriate amount of beta-cyclodextrin, an appropriate amount of maltodextrin, an appropriate amount of anhydrous ethanol, an appropriate amount of yellow wine, an appropriate amount of blend oil and an appropriate amount of water. According to the preparation method disclosed by the invention, the white funguses and the crystal sugar are put in the water of which the weight is 3-4 times of the weight of the white funguses and the crystal sugar, decoction is performed, then Hami melon powder is sprinkled, pulping is performed to obtain pulp, and spray drying is performed so as to obtain powder. The white funguses and the crystal sugar are matched, so that the sugariness is proper, and the effects of nourishing yin and moisturizing the lung are good; the Hami melon powder is added, so that the mouth feel is promoted.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a white fungus nourishing yin and moistening lung lettuce cake and a preparation method thereof. Background technique [0002] For the production of cakes, although there are many varieties and various patterns, they hardly contain nutrients such as cellulose, ash, carotene, ascorbic acid, and cannot adapt to the requirements of different human bodies for nutrients. In order to make up for this deficiency, according to the principles of nutrition and the characteristics of green vegetables, lettuce was selected as an auxiliary material for making cakes, and a cake containing lettuce was researched and trial-produced. [0003] The content of carbohydrates in lettuce is low, while the content of inorganic salts and vitamins is relatively rich, especially niacin. Niacin is an activator of insulin. Diabetics often eat lettuce, which can improve the metabolism of sugar. Lett...

AI Technical Summary

Problems solved by technology

[0006] Due to the inherent defects of lettuce leaves and lettuce skins, directly used in the production of cakes will affect the sensory quality of cakes