Lipid lowering and intestine moistening nutritional cake and preparation method thereof

Abstract

The invention discloses a lipid lowering and intestine moistening nutritional cake which comprises, by weight, 1.0-3.0 parts of white sugar, 0.2-0.6 part of refined salt, 0.1-0.4 part of baking soda,80.0-120.0 parts of wheat flour, 5.0-20.0 parts of eggs, 5.0-10.0 parts of milk, 2.0-4.0 parts of lucid ganoderma, 1.0-3.0 parts of Chinese hawthorn fruits, 0.5-1.2 parts of lobed kudzuvine roots, 0.2-0.6 part of sickle senna seeds, 0.1-0.4 part of tuber fleeceflower roots, 5.0-12.0 parts of star fruits, 3.0-6.0 parts of honey and 150.0-200.0 parts of water. The lipid lowering and intestine moistening nutritional cake is good in lipid lowering and intestine moistening effects and excellent in taste and can meet edible requirements, medicinal materials such as the lucid ganoderma, the Chinese hawthorn fruits, the lobed kudzuvine roots, the sickle senna seeds and the tuber fleeceflower roots are added into the cake, the lucid ganoderma can reduce serum cholesterol, triacylglycerol and low density lipoprotein, increase high-density lipoprotein, reduce whole blood viscosity and plasma viscosity and improve hemorheological disorder, and the sickle senna seeds have the functions of clearingheat, calming the liver, reducing lipid and blood pressure, relaxing bowels and improving eyesight and further have the function of inhibiting serum cholesterol rise and artery atherosclerotic plaqueformation.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fat-reducing and intestinal-moistening nutritious pastry and a preparation method thereof. Background technique [0002] Pastry refers to rice, flour, beans, etc. as the main raw materials, and is equipped with various auxiliary materials, fillings and seasonings, processed into a certain shape, and then baked, baked, steamed, fried and other methods of cooked food products. The pastry contains the meaning of "snack" in people's daily life, so it is somewhat different from the pastry snacks in the catering industry. Pasta in the catering industry can be said to be of the same family and different industries. It is a relatively independent food processing technology, especially suitable for mechanized and batch production; [0003] There are many types of pastries and the production process is complicated. Therefore, as a beginner in pastry making, only by carefully mas...

AI Technical Summary

Problems solved by technology

[0003] There are many types of pastries and the production process is complicated. Therefore, as a beginner in pastry making, only by carefully mastering the most important links of pastry making, such as pastry formula, molding, cooking, etc., can start to make pastry. , the special thing to draw attention to here is the recipe of pastry, because if the recipe of pastry is not mastered well, it will be difficult for the finished product to meet the quality requirements, let alone mass production;

[0004] In the prior art: the patent application publication number CN 107343524 A discloses a fat-reducing and intestinal-moistening nutritional pastry, which includes the following raw materials in parts by weight: flour - 70 parts, snow white emulsified oil 8-12 parts, sweetness additive 3- 5 parts, 10-14 parts of egg white, 0.4-0.8 parts of loose foaming agent, 10-18 parts of lipid-lowering additive, 10-14 parts of traditional Chinese medicine additive for moisturizing intestines, 4-6 parts of pollen additive, 0.7-0.7- 1.1 servings, the effect of lowering fat and moistening intestines is poor, and the taste is average, which cannot meet the food demand