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Guilin water chestnut cake and preparation method thereof

A technology of horseshoe cake and Pseudomonas carinae, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc. The effect of improving the appearance

Inactive Publication Date: 2018-04-06
桂林国农生态农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the main raw material of Guilin horseshoe cake is horseshoe powder, which has a relatively simple taste and nutritional effect.

Method used

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  • Guilin water chestnut cake and preparation method thereof
  • Guilin water chestnut cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of Guilin horseshoe cake is made from the following raw materials according to weight percentage: 25% water, 14% horseshoe powder, 13% corn flour, 14% red bean powder, 9% traditional Chinese medicine concentrate, 9% flavoring agent, 12% black tea powder, 4% olive oil; the Chinese medicine concentrate is made of the following raw materials according to weight percentage: 15% spirulina extract+20% Phylofora xylophilus extract+25% pomelo peel extract+20% Centella asiatica Grass Extract + 20% Mulberry Extract.

[0025] To further illustrate, the flavoring agent is xylitol or isomaltooligosaccharide.

[0026] It is further illustrated that the spirulina extract is prepared by the following method: take and pick the spirulina produced in Lijiang, Yunnan, China in July, crush it and pass it through a 50-mesh sieve, accurately weigh 100g, put it in a flat-bottomed flask, and add a mass concentration of 500mL of 75% ethanol solution was used for alcohol extraction. In th...

Embodiment 2

[0037] A kind of Guilin horseshoe cake is made from the following raw materials according to weight percentage: 29% water, 15% horseshoe powder, 15% corn flour, 15% red bean powder, 10% traditional Chinese medicine concentrate, 5% flavoring agent, 10% black tea powder, 1% olive oil; the traditional Chinese medicine concentrate is made of the following raw materials according to weight percentage: 25% spirulina extract+10% Phylofora xylophilus extract+15% pomelo peel extract+25% Centella asiatica Grass Extract + 25% Mulberry Extract.

[0038] To further illustrate, the flavoring agent is xylitol or isomaltooligosaccharide.

[0039] It is further illustrated that the spirulina extract is prepared by the following method: take and pick the spirulina produced in Lijiang, Yunnan, China in July, crush it and pass it through a 50-mesh sieve, accurately weigh 100g, put it in a flat-bottomed flask, and add a mass concentration of 500mL of 76% ethanol solution was used for alcohol extr...

Embodiment 3

[0050] A kind of Guilin horseshoe cake is made from the following raw materials according to weight percentage: 32% water, 13% horseshoe powder, 12% corn flour, 11% red bean powder, 8% traditional Chinese medicine concentrate, 7% flavoring agent, 14% black tea powder, 3% olive oil; the traditional Chinese medicine concentrate is made of the following raw materials according to weight percentage: 20% spirulina extract+15% Phylofora xylophilus extract+20% pomelo peel extract+15% Centella asiatica Grass Extract + 30% Mulberry Extract.

[0051] To further illustrate, the flavoring agent is xylitol or isomaltooligosaccharide.

[0052] It is further illustrated that the spirulina extract is prepared by the following method: take and pick the spirulina produced in Lijiang, Yunnan, China in July, crush it and pass it through a 50-mesh sieve, accurately weigh 100g, put it in a flat-bottomed flask, and add a mass concentration of 500mL of 77% ethanol solution was used for alcohol extra...

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PUM

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Abstract

The present invention belongs to the technical field of food and specifically discloses a Guilin water chestnut cake and a preparation method thereof. The Guilin water chestnut cake is prepared from the following raw materials in weight percentages: 25%-35% of water, 10%-15% of water chestnut powder, 10%-15% of corn powder, 10%-15% of red bean flour, 5%-10% of a traditional Chinese medicinal concentrate, 5%-10% of a flavoring agent, 10%-15% of black tea powder, and 1%-5% of olive oil. The traditional Chinese medicinal concentrate is prepared from the following raw materials in weight percentages: 15-25% of a spirulina platensis extract, 10-20% of a pyropolyporus fomentarius sporocarp extract, 15-25% of a grapefruit peel extract, 15-25% of a centella asiatica extract and 20-30% of a mulberry extract. Technical solutions are closely combined to achieve effects that water does not precipitate and no layering exists after cooling. The product is good in taste, has very good shelf life andis significant in effects of suppressing decay spots.

Description

technical field [0001] The invention relates to the field of food, in particular to a Guilin water chestnut cake and a preparation method thereof. Background technique [0002] Guilin horseshoe has large granules, thin skin, thick flesh, fresh color, sweet taste, crisp, and less slag. The larger ones weigh about 35 grams each. The horseshoe candy produced in Guilin is fragrant, crunchy, transparent, sweet, and has the original taste of raw horseshoe; the horseshoe powder is white and smooth, and together with Guixian lotus root powder, Longzhou betel nut powder and Pingle lily powder, it is called the four major dessert specialty products in Guangxi. Digestive, heat-clearing, stomach-strengthening, phlegm-reducing, thirst-quenching, and jaundice-reducing effects. In addition, horseshoe cakes sold in various teahouses and hotels are also popular. [0003] Guilin horseshoe cake is a representative variety of Cantonese-style dim sum, and it is also one of the first batch of "...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L7/10A23L11/00A23L33/105A23L33/10A23L5/41A23L29/30
CPCA23L5/41A23L7/10A23L11/05A23L19/10A23L29/30A23L33/10A23L33/105A23V2002/00A23V2200/328A23V2200/30A23V2250/21
Inventor 徐绍宣
Owner 桂林国农生态农业科技有限公司
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