Digestion-promoting sugar-free sweet-scented osmanthus cake and preparation method thereof

A technology for sugar-osmanthus and digestion, which is applied in the field of promoting digestion and sugar-free sweet-osmanthus cake and its preparation, and can solve the problem that people with diabetes are not suitable for eating.

Pending Publication Date: 2021-06-04
GUANGXI NORMAL UNIV FOR NATITIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Patent CN106333242A discloses a health-care osmanthus cake that promotes digestion, but the osmanthus cake contains white sugar, which is not suitable for diabetics with high blood sugar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A sugar-free osmanthus cake for promoting digestion, prepared from the following raw materials in parts by weight: 1.3 parts of osmanthus, 35 parts of glutinous rice flour, 35 parts of sticky rice flour, 220 parts of flour, 55 parts of hawthorn powder, 6 parts of cranberry powder, and wolfberry 5 parts of flour, 50 parts of corn germ oil, 110 parts of xylitol, 35 parts of fructose.

[0030] The preparation method of the above-mentioned digestion-promoting sugar-free sweet-scented osmanthus cake comprises the following steps:

[0031] (1) After washing the sweet-scented osmanthus with water, the mass ratio of sweet-scented osmanthus and warm water is 1:110, soak for 25 minutes, the temperature of warm water is 40°C, add xylitol, stir evenly, boil for 8 minutes, and stir while boiling. Cooling, sealing for 6d, and filtering during use to obtain sweet-scented osmanthus xylitol water;

[0032] (2) Put the glutinous rice flour, sticky rice flour, and flour into the steamer ...

Embodiment 2

[0036] A sugar-free osmanthus cake for promoting digestion, prepared from the following raw materials in parts by weight: 1 part of osmanthus, 30 parts of glutinous rice flour, 30 parts of sticky rice flour, 200 parts of flour, 50 parts of hawthorn powder, 4 parts of cranberry powder, and wolfberry 4 parts of powder, 30 parts of corn germ oil, 100 parts of xylitol, 35 parts of fructose.

[0037] The preparation method of the above-mentioned digestion-promoting sugar-free sweet-scented osmanthus cake comprises the following steps:

[0038] (1) After washing the sweet-scented osmanthus with water, the mass ratio of sweet-scented osmanthus and warm water is 1:105, soak for 25 minutes, the temperature of warm water is 38°C, add xylitol, stir well, boil for 6 minutes, and stir while boiling. Cool, seal for 7 days, and filter during use to obtain sweet-scented osmanthus xylitol water;

[0039] (2) Put the glutinous rice flour, sticky rice flour, and flour into the steamer respectiv...

Embodiment 3

[0043] A sugar-free sweet-scented osmanthus cake for promoting digestion, prepared from the following raw materials in parts by weight: 1.5 parts of osmanthus, 40 parts of glutinous rice flour, 40 parts of sticky rice flour, 240 parts of flour, 60 parts of hawthorn powder, 8 parts of cranberry powder, wolfberry 6 parts of flour, 40 parts of corn germ oil, 120 parts of xylitol, 45 parts of fructose.

[0044] The preparation method of the above-mentioned digestion-promoting sugar-free sweet-scented osmanthus cake comprises the following steps:

[0045] (1) After washing the sweet-scented osmanthus with water, the mass ratio of sweet-scented osmanthus to warm water is 1:115, soak for 25 minutes, the temperature of warm water is 40°C, add xylitol, stir evenly, boil for 9 minutes, and stir while boiling. Cool, seal for 7 days, and filter during use to obtain sweet-scented osmanthus xylitol water;

[0046] (2) Put the glutinous rice flour, sticky rice flour, and flour into the stea...

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Abstract

The invention discloses a digestion-promoting sugar-free sweet-scented osmanthus cake and a preparation method thereof, and relates to the technical field of food processing. The digestion-promoting sugar-free sweet-scented osmanthus cake is prepared from the following raw materials in parts by weight: 0.5-2 parts of sweet-scented osmanthus, 20-50 parts of glutinous rice flour, 20-50 parts of sticky rice flour, 180-260 parts of flour, 40-70 parts of haw powder, 2-10 parts of cranberry powder, 2-8 parts of Chinese wolfberry fruit powder, 20-50 parts of corn germ oil, 90-130 parts of xylitol and 30-60 parts of fructose. The sweet-scented osmanthus cake is fragrant, mellow and delicious, has the faint scent of the sweet-scented osmanthus, and is beneficial to digestion and absorption, suitable for people of all ages, and also suitable for people with high blood sugar (such as patients with diabetes) to eat due to the fact that no cane sugar is added.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sugar-free sweet-scented osmanthus cake for promoting digestion and a preparation method thereof. Background technique [0002] Osmanthus cake is a traditional pastry made from glutinous rice flour, sugar and sweet-scented osmanthus. It is delicious, easy to make and has a wide variety. Because the tissue of the osmanthus cake is moist and soft, the slag is fine and mellow, it is mellow and delicious, and has a strong fragrance of osmanthus. Osmanthus fragrans is warm and pungent in nature, has the effects of promoting body fluid and invigorating the stomach, helping digestion, promoting blood circulation and replenishing qi, reducing phlegm, and relieving cough, and its fragrance is soft and fragrant, which can eliminate depression, balance physical and mental emotions, and ease mental stress. It is a favorite of the public. natural ingredients. [0003] However, the...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/10A23L33/125
CPCA23V2002/00A23L7/10A23L33/10A23L33/125A23V2200/30A23V2200/32
Inventor 卢珍兰覃香兰庞永慧覃红玉黄思维覃韦艳袁芳余森艳
Owner GUANGXI NORMAL UNIV FOR NATITIES
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