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Spleen-tonifying low-sugar-content low-fat-content carrot tea-walnut cakes and preparation method thereof

A technology of carrot and peach crisps, applied in the field of carrot invigorating spleen, low-sugar and low-fat tea peach cakes and its preparation, can solve problems such as inability to adapt, achieve beneficial absorption, inhibit fibrosis-related enzymes of wax gourd skin, and fine powder Effect

Inactive Publication Date: 2016-10-26
合肥市香口福工贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the improvement of people's living standards and the gradual enhancement of health awareness, the traditional high-sugar and high-nectarine cakes are increasingly unable to meet the needs of the market.

Method used

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Examples

Experimental program
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Embodiment Construction

[0021] A low-sugar and low-fat tea peach crisp with carrots for invigorating the spleen. The weight ratio of the ingredients is as follows: 200 grams of low-gluten flour, 8 carrots, 3 pork belly, 2 wolfberry leaves, 10 kelp, 40 fresh wax gourd peels, 30 green tea, Salad oil 80, sugar 55, eggs 40, salt 4, soda powder 2, baking powder 2.

[0022] The preparation method of the carrot invigorating spleen, low-sugar and low-fat tea peach cake comprises the following steps:

[0023] 1. After washing the fresh wax gourd skin, soak it in jujube juice for 1 hour, put it in a fermenter, and insert lactic acid bacteria for a fermentation. The inoculation amount of lactic acid bacteria is 2%, and the liquid-solid ratio is 4:1. Ferment at 35°C for 36 hours; put the wax gourd skin after the primary fermentation into a drying oven for hot air drying at 70°C;

[0024] 2. Mix the dried wax gourd rind with green tea, soak it in lemon juice for 2 hours, place it in a fermentation tank, insert l...

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Abstract

The invention discloses spleen-tonifying low-sugar-content low-fat-content carrot tea-walnut cakes and a preparation method thereof. The spleen-tonifying low-sugar-content low-fat-content carrot tea-walnut cakes are prepared from the following raw materials in weight ratio: 200-220 of low-gluten flour, 8-12 of carrots, 3-5 of pig stomach shreds, 2-4 of Chinese wolfberry leaves, 10-12 of kelp, 40-50 of fresh winter melon rind, 30-40 of green tea, 80-100 of salad oil, 55-70 of white sugar, 40-60 of eggs, 4-10 of table salt, 2-4 of baking soda and 2-3 of baking powder. According to the technology disclosed by the invention, the winter melon rind and the tea leaves are smartly utilized as the raw materials of the walnut cakes, so that the prepared walnut cakes are low in sugar content and low in fat content, and have health-care functions; moreover, the carrots, the pig stomach shreds and so on are added, so that the walnut cakes also have the heath-care functions of tonifying the spleen and the like.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a carrot-invigorating spleen-invigorating low-sugar and low-fat tea peach cake and a preparation method thereof. Background technique [0002] Peach Cake is a traditional cake with flour, oil and sugar as the main raw materials. It is famous for its dry, crisp, crisp and sweet characteristics. However, with the improvement of people's living standards and the gradual enhancement of health awareness, traditional high-sugar and high-nectarine crisps are increasingly unable to meet the needs of the market. How to maintain the original flavor of peach cakes and satisfy consumers' demand for healthy food has become a hot spot in the development of new food products. [0003] Winter melon skin is sweet and cool, rich in nutrients, including flavonoids, polysaccharides, plant polyphenols, niacin, carotene, minerals, dietary fiber, etc. It has the functions of clearing away heat, lowering...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D2/366A21D2/368
Inventor 陆厚平
Owner 合肥市香口福工贸有限公司
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