Mung bean cakes capable of reducing blood lipid and making method of mung bean cakes

Abstract

The invention belongs to the technical field of foods, and particularly discloses mung bean cakes capable of reducing blood lipid and a making method of the mung bean cakes. The mung bean cakes capable of reducing blood lipid are made from 25%-35% of water, 10%-15% of mung bean powder, 10%-15% of konjaku flour, 10%-15% of lophatherum herb powder, 5%-10% of a traditional Chinese medicine extractionmixture, 5%-10% of a flavoring agent, 10%-15% of aloe powder and 1%-5% of olive oil, wherein the traditional Chinese medicine extraction mixture is prepared from the following raw materials in percentage by weight of 15-25% of a radix tinosporae extract, 10-20% of a chicory extract, 15-25% of a gynostemma pentaphyllum extract, 15-25% of a radix curcumae extract and 20-30% of a common knotgrass herb extract. Through close combination of the technical scheme of the mung bean cakes disclosed by the invention, the effects that the cooled mung bean cakes do not deposit water and are not layered can be achieved; the products namely the mung bean cakes are good in taste, and have a long quality guarantee period; and through detection, the mung bean cakes are notable in the effect of restrainingrot freckles.

Description

technical field [0001] The invention relates to the field of planting technology, in particular to a fat-reducing mung bean cake and a preparation method thereof. Background technique [0002] Mung bean cake is a traditional snack in northeast Yunnan and southwestern Sichuan, and it is also a kind of leisure food suitable for all ages. The traditional mung bean cake is made of glutinous rice flour, mung bean powder, white sugar, lard, turmeric and other raw materials. Its nutrition Rich, sweet and delicious. At present, mung bean cakes sold on the market basically keep the traditional raw material formula. Because white granulated sugar and lard are used, the sucrose content is as high as 30%-40%. For heart disease, arteriosclerosis, diabetes and other diseases, the storage time is not long, it is difficult for consumers to accept, and the health care effect has not been achieved. Contents of the invention [0003] The purpose of the present invention is to provide a lip...

AI Technical Summary

Problems solved by technology

At present, mung bean cakes sold on the market basically keep the traditional raw material formula. Because white granulated sugar and lard are used, the sucrose content is as high as 30%-40%. Heart disease, arteriosclerosis, diabetes and other diseases, the storage time is not long, it is difficult for consumers to accept, and it has not achieved the health care effect