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Spirulina mooncake and making method thereof

A technology of spirulina and spirulina powder, which is applied in baking, dough processing, baked food and other directions, can solve the problems of inedible and cannot effectively reduce blood sugar and blood lipids, achieve the effect of lowering blood sugar, improve human immunity, The effect of good human immunity

Inactive Publication Date: 2018-03-06
王康学
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, some manufacturers have proposed spirulina moon cakes, but after eating, they found that the existing spiral moon cakes can not effectively reduce blood sugar and blood lipids, and cannot be eaten by people with high blood fat and high blood sugar.

Method used

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  • Spirulina mooncake and making method thereof

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Comparison scheme
Effect test

Embodiment 1

[0030] The described spirulina moon cake comprises: 20 parts by weight of spirulina powder, 10 parts by weight of potato flour, 40 parts by weight of wheat flour, 10 parts by weight of glutinous rice flour, 5 parts by weight of egg liquid, 10 parts by weight of peanut oil, 8 parts by weight of sodium sorbate, 0.3 parts by weight of melon seeds, 0.8 parts by weight of walnut kernels, 1 part by weight of almonds, 0.4 parts by weight of sesame seeds and 0.8 parts by weight of olive kernels.

[0031] The preparation method of spirulina moon cake, described preparation method comprises the steps:

[0032] (1) take each component of above content for subsequent use;

[0033] (2) Preparation of mooncake skin: take the spirulina powder, potato flour, wheat flour, glutinous rice flour, vegetable oil, food additives and purified water that have been weighed and place them in the blender. After uniform stirring, the stirring speed is 135 rpm, stirring 45 minutes, put it in a container t...

Embodiment 2

[0038] 25 parts by weight of spirulina powder, 15 parts by weight of potato flour, 45 parts by weight of wheat flour, 13 parts by weight of glutinous rice flour, 7 parts by weight of egg liquid, 13 parts by weight of corn oil, 9 parts by weight of citric acid, 2 parts by weight of melon seeds, walnut kernels 1.5 parts by weight, 4 parts by weight of almonds, 3 parts by weight of sesame seeds and 1.5 parts by weight of olive kernels.

[0039] The preparation method of spirulina moon cake, described preparation method comprises the steps:

[0040] (1) take each component of above content for subsequent use;

[0041] (2) Preparation of mooncake skin: take the spirulina powder, potato flour, wheat flour, glutinous rice flour, vegetable oil, food additives and purified water that have been weighed and place them in the blender. After uniform stirring, the stirring speed is 137 rpm, stirring 47 minutes, put it in a container to proof, the proof time is 33 minutes, divide into small...

Embodiment 3

[0046] The spirulina mooncake comprises: 30 parts by weight of spirulina powder, 20 parts by weight of potato flour, 50 parts by weight of wheat flour, 15 parts by weight of glutinous rice flour, 10 parts by weight of egg liquid, 15 parts by weight of sunflower oil, and 10 parts by weight of sodium deoxyacetate parts, 4 parts by weight of melon seeds, 3 parts by weight of walnut kernels, 7 parts by weight of almonds, 5 parts by weight of sesame seeds and 3 parts by weight of olive kernels.

[0047] The preparation method of spirulina moon cake, described preparation method comprises the steps:

[0048] (1) take each component of above content for subsequent use;

[0049] (2) Preparation of mooncake skin: take the spirulina powder, potato flour, wheat flour, glutinous rice flour, vegetable oil, food additives and purified water that have been weighed and place them in the mixer. After uniform stirring, the stirring rate is 140 rpm, stirring 50 minutes, put it in a container to...

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Abstract

The invention discloses spirulina mooncake and a making method thereof; the spirulina mooncake is made with spirulina powder, potato flour, wheat flour, glutinous rice flour, beaten egg, vegetable oil, food additives, shelled melon / sunflower seed, walnut kernel, almond, sesame seed and olive kernel. The making method comprises the steps of (1) weighing the above components of their respective parts for use; (2) making mooncake crust, to be specific, adding the weighed spirulina powder, potato flour, wheat flour, glutinous rice flour, vegetable oil, food additives and purified water into a mixer, mixing well, fermenting, and cutting into small balls to obtain mooncake crust; (3) making mooncake stuffing; (4) making mooncake bases; (5) applying a layer of beaten egg to each mooncake base, and baking to obtain the spirulina mooncake. The spirulina mooncake of the invention can be consumed to well improve body immunity, resist viruses and prevent cancers, and the hypolipidemic and hyperglycemic effects are most significant to middle- and old-aged people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a spirulina moon cake and a preparation method thereof. Background technique [0002] After a long period of evolution and development in my country, moon cakes have formed their own unique appearance, taste and flavor. Most people feel that moon cakes are sweet and greasy, especially for diabetic patients. In recent years, high Sugar and high-oil mooncakes have faded out of the market, and are occupied by various high-calcium, low-sugar, low-fat, low-cholesterol and other health-preserving mooncakes. [0003] Spirulina is favored by people because of its unique medicinal and nutritional value. Spirulina is rich in protein and amino acids, and is added to food and feed as an additive to supplement the amino acids that are lacking in grain protein. Spirulina is known as the "treasure house of micro-green functional nutrition". It is rich in unsaturated fatty ac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/22A21D13/31A21D13/38A21D13/062A21D2/36
CPCA21D2/36A21D2/366A21D13/062A21D13/22A21D13/31A21D13/38
Inventor 王康学
Owner 王康学
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