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Preparation method of nutritional cake

A production method and pastry technology, applied in the functions of food ingredients, food ingredients containing polysaccharide/gum, food science, etc., can solve the problems of age-related macular degeneration that cannot be improved, increase the incidence of cancer and coronary heart disease, and reduce protein, etc. Achieve the effect of improving age-related macular degeneration, reducing stomach bloating and food accumulation, and reducing the incidence of disease

Inactive Publication Date: 2019-07-05
广州烨道餐饮管理有限公司
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  • Summary
  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

[0002] At present, there are still some deficiencies in the existing cakes, for example; the nutritional ingredients in the existing cakes are relatively general, do not have vitamins, alkaline elements, cellulose and pectin, and do not contain lycopene so that they cannot be improved Age-related macular degeneration increases the incidence of cancer and coronary heart disease, reduces the digestion of protein, and reduces the effect of bloating and food accumulation. Moreover, the existing cakes cannot easily replenish qi, moisten the lungs and throat, clear away heat and detoxify, and supplement high-quality Protein, can not play the role of skin care, beauty, anti-aging

Method used

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Embodiment Construction

[0018] Preferably, the present invention provides a kind of technical scheme: a kind of preparation method of nutritious pastry, and preparation method step is as follows:

[0019] a. first the selected rice, glutinous rice, miscellaneous grains and tealeaves are weighed according to parts by weight;

[0020] b. After step a is completed, put the weighed rice, glutinous rice and miscellaneous grains into water for soaking, then take out the rice, glutinous rice and miscellaneous grains from the water and dry them;

[0021] c. After step b is completed, put the soaked rice, glutinous rice and miscellaneous grains into the pulverizer for crushing, and then heat the measured pure water at a temperature of 90-100°C, and then put the weighed Take the tea leaves and soak them in hot water;

[0022] d. After step c is completed, put the crushed rice, glutinous rice and miscellaneous grains into the mixer for mixing, add tea, tomato juice, egg white and auxiliary ingredients to the m...

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PUM

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Abstract

The invention discloses a preparation method of a nutritional cake. The method comprises the following steps: a, weighing selected rice, glutinous rice, coarse cereals and tea in parts by weight; b, putting the weighed rice, glutinous rice and coarse cereals into water for soaking, and then taking the rice, glutinous rice and coarse cereals out of the water for airing; c, putting the soaked rice,glutinous rice and coarse cereals into a crusher for crushing, then taking and measuring purified water for heating, wherein the heating temperature is 90-100 DEG C, and putting the weighed tea into hot water for soaking; and d, putting the crushed rice, glutinous rice and coarse cereals into a mixer for mixing. A tomato juice is added, has rich vitamins, alkaline elements, cellulose and pectin, and is rich in lycopene. The lycopene is a stronger antioxidant, can improve age-related macular disease, reduces the incidence of cancer and coronary heart disease, improves the digestion of proteins,and reduces bloating and food indigestion.

Description

technical field [0001] The invention relates to the technical field of a method for making a cake, in particular to a method for making a nutritious cake. Background technique [0002] At present, there are still some deficiencies in the existing cakes, for example; the nutritional ingredients in the existing cakes are relatively general, do not have vitamins, alkaline elements, cellulose and pectin, and do not contain lycopene so that they cannot be improved Age-related macular degeneration increases the incidence of cancer and coronary heart disease, reduces the digestion of protein, and reduces the effect of bloating and food accumulation. Moreover, the existing cakes cannot easily replenish qi, moisten the lungs and throat, clear away heat and detoxify, and supplement high-quality Protein can not play the role of skin care, beauty, anti-aging. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the defects of t...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L19/00A23L15/00A23L33/00
CPCA23L7/10A23L15/00A23L19/00A23L33/00A23V2002/00A23V2200/308A23V2200/32A23V2200/326A23V2200/314A23V2200/318A23V2200/302A23V2250/214A23V2250/51
Inventor 刘考泉刘承志
Owner 广州烨道餐饮管理有限公司
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