CN101283695A - Deep fry series glossy ganoderma polysaccharide cake product - Google Patents
Deep fry series glossy ganoderma polysaccharide cake product Download PDFInfo
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- CN101283695A CN101283695A CNA2008101056615A CN200810105661A CN101283695A CN 101283695 A CN101283695 A CN 101283695A CN A2008101056615 A CNA2008101056615 A CN A2008101056615A CN 200810105661 A CN200810105661 A CN 200810105661A CN 101283695 A CN101283695 A CN 101283695A
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Abstract
The invention relates to a series of deep-fried coarse grain cake foods containing Ganoderma polysaccharides. The foods are processed by the steps of raw material compounding, dough kneading, molding, deep-frying and packaging. The raw materials include wheat flour, buckwheat flour, corn flour and glutinous rice flour, with addition of Ganoderma polysaccharides and tea polyphenols and appropriate amounts of sugar, oil, table salt and water. Squeezed juice of green vegetables may also be added. The weight percentages of raw materials are as follows: 100 weight parts of wheat flour, 30-60 weight parts of buckwheat flour, 30-60 weight parts of corn flour, 5-10 weight parts of glutinous rice flour, 1-3 weight parts of Ganoderma polysaccharides and 1-3 weight parts of tea polyphenols. Ganoderma polysaccharides are extracted from Ganoderma Lucidum by scientific method. Tea polyphenols are extracted from tea leaves. Vegetable juice is the squeezed juice of green vegetables. The cake foods have rich nutrition, good taste and convenience for carrying, have immunostimulant, hypolipidemic and digestive effects, and are beneficial for health improvement.
Description
Technical field
The present invention relates to deep fry series glossy ganoderma polysaccharide cake product, is the health care cake that a class meets modern's eating habit and somagenic need.
Technical background
Fried little cake is traditional cake that people like, through batching, close dough, moulding and technology such as fried is made, particularly in order to satisfy modern's hygienic requirements, can also make the packing cake through packing separately, to be convenient for carrying and to eat.Only need add one glass of milk in the morning, just can become a breakfast easily.But,, often can not satisfy people's balanced nutritious needs because the raw material of existing friedcake is comparatively simple.
Summary of the invention
For overcoming the above-mentioned defective of prior art, the invention provides a kind of deep fry series glossy ganoderma polysaccharide cake product, this cake helps to improve immunity of organisms, and reducing blood lipid improves functions of intestines and stomach, improves body health level.
The present invention realizes that the technical scheme of above-mentioned purpose is: a kind of deep fry series glossy ganoderma polysaccharide cake product, through batching, close dough, moulding and frying technological process and make, its raw material comprises wheat flour 100 weight portions, buckwheat 30-60 weight portion, corn flour 30-60 weight portion, glutinous rice flour 5-10 weight portion, GL-B 1-3 weight portion, Tea Polyphenols 1-3 weight portion.
The preferable amount of buckwheat is the 45-55 weight portion.
The preferable amount of corn flour is the 45-55 weight portion.
The preferable amount of glutinous rice flour is the 6-8 weight portion.
The preferable amount of GL-B is the 1.5-2.5 weight portion.
The preferable amount of Tea Polyphenols is the 1.5-2.5 weight portion
The invention has the beneficial effects as follows: owing to adopted wheat flour is main raw material, and other coarse food grain flour materials have been added, when production and processing, can adopt existing process equipment, do not increase the difficulty of processing, but the raw material mix and the taste of cake have been improved, make it have corresponding coarse food grain mouthfeel and composition, be adapted to the fashion that modern people like coarse food grain, help to improve functions of intestines and stomach, particularly owing to increased GL-B and Tea Polyphenols, wherein GL-B is the main active ingredient of glossy ganoderma, function with activated immune system and inducing interferon, to angiocardiopathy, immunologic hypofunction, asthma, irritated, neurasthenia, stomach energies etc. have remarkable result, also have hypotensive simultaneously, reducing blood lipid, separate the blood addiction, improve blood circulation, effects such as beautifying skin, Tea Polyphenols is the active ingredient in the tealeaves, have and eliminate harmful free radical, anti-ageing, radioresistance, antibiotic, sterilization, the function that suppresses favourable healths such as cancer cell and AIDS virus, these compositions combine with various flour, help improving people's dietary structure, improve people's the general level of the health, this cake is easy to use and carry simultaneously, is specially adapted to the elderly and the fast working clan of work rhythm.
The specific embodiment
The production method of cake of the present invention is: various raw materials are mixed in proportion, and add an amount of salt, granulated sugar, edible oil, the auxiliary material that soda etc. are conventional and other cake additives, adding water by dough mixing machine makes behind the dough by fermentation or adds sodium bicarbonate etc., pass through rolling and develop and print the formation biscuit, the baking back forms cake, used GL-B and Tea Polyphenols can adopt commercially available GL-B and Tea Polyphenols, but should note the active ingredient ratio that contains in commercially available GL-B and the Tea Polyphenols, calculate the content of effective GL-B and Tea Polyphenols by this proportional meter, other compositions that contain in commercially available GL-B and Tea Polyphenols generally all are the byproducts in GL-B and the Tea Polyphenols manufacture process, be suitable for Edible material, when the Practical Calculation material rate, can be not counted in the weight of these compositions.
For mid-aged population and the working clan that mainly is engaged in mental work, calcium deficiency is a kind of universal phenomenon.To this, can in the cake raw material, add the raw material of edible calcium, to increase the intake of calcium.Under the prior art background, the raw material of edible calcium can adopt edible calcium carbonate, and its addition can be at the 1-2 weight portion on the above-mentioned raw materials basis.
Can add the egg and/or the milk of appropriateness, to improve taste, increase corresponding nutritional labeling, under the above-mentioned raw materials ratio, the addition of egg can be the 5-10 weight portion, and the addition of milk can be the 10-20 weight portion.
Can add the vegetables slurry, to improve color and luster and mouthfeel, its consumption is not limit, and can substitute part or all of water with moisture vegetables slurry.The preparation method of described vegetables slurry is vegetables and water to be put into the grates vegetables machine be ground into the vegetables that contain water and starch.
At different consumer tastes with need, can comprise additive or flavor enhancements such as glycerine, xylitol, mountain plough alcohol in other compositions of described cake, these compositions select for use and adding proportion can be according to prior art and other possible technology.
Below, provide the embodiment of several cake material compositions and ratio:
Embodiment 1: 100 kilograms of wheat flours, 30 kilograms of buckwheats, 60 kilograms of corn flour, 5 kilograms of glutinous rice flours, 3 kilograms of GL-Bs, 1 kilogram of Tea Polyphenols, sugared salt profit is an amount of.
Embodiment 2: 100 kilograms of wheat flours, 60 kilograms of buckwheats, 30 kilograms of corn flour, 10 kilograms of glutinous rice flours, 1 kilogram of GL-B, 3 kilograms of Tea Polyphenols, sugared salt profit is an amount of.
Embodiment 3: 100 kilograms of wheat flours, 50 kilograms of buckwheats, 50 kilograms of corn flour, 8 kilograms of glutinous rice flours, 2 kilograms of GL-Bs, 2 kilograms of Tea Polyphenols, sugared salt profit is an amount of.
Embodiment 4: 100 kilograms of wheat flours, 45 kilograms of buckwheats, 55 kilograms of corn flour, 6 kilograms of glutinous rice flours, 3 kilograms of GL-Bs, 1 kilogram of Tea Polyphenols, and 1 kilogram in calcium carbonate, sugared salt profit is an amount of.
Embodiment 5: 100 kilograms of wheat flours, 55 kilograms of buckwheats, 45 kilograms of corn flour, 7 kilograms of glutinous rice flours, 1 kilogram of GL-B, 3 kilograms of Tea Polyphenols, and 1.5 kilograms in calcium carbonate, sugared salt profit is an amount of.
Embodiment 6: 100 kilograms of wheat flours, 40 kilograms of buckwheats, 50 kilograms of corn flour, 8 kilograms of glutinous rice flours, 2 kilograms of GL-Bs, 2 kilograms of Tea Polyphenols, and 2 kilograms in calcium carbonate, sugared salt profit is an amount of.
Embodiment 7: 100 kilograms of wheat flours, 30 kilograms of buckwheats, 60 kilograms of corn flour, 5 kilograms of glutinous rice flours, 3 kilograms of GL-Bs, 1 kilogram of Tea Polyphenols, and 10 kilograms in egg, 10 kilograms in milk, sugared salt profit is an amount of.
Embodiment 8: 100 kilograms of wheat flours, 60 kilograms of buckwheats, 30 kilograms of corn flour, 10 kilograms of glutinous rice flours, 1 kilogram of GL-B, 3 kilograms of Tea Polyphenols, and 5 kilograms in egg, 20 kilograms in milk, sugared salt profit is an amount of.
Embodiment 9: 100 kilograms of wheat flours, 40 kilograms of buckwheats, 50 kilograms of corn flour, 8 kilograms of glutinous rice flours, 2.5 kilograms of GL-Bs, 1.5 kilograms of Tea Polyphenols, and 8 kilograms in egg, 15 kilograms in milk, sugared salt profit is an amount of.
Embodiment 10: 100 kilograms of wheat flours, 30 kilograms of buckwheats, 60 kilograms of corn flour, 5 kilograms of glutinous rice flours, 1.5 kilograms of GL-Bs, 1 kilogram of Tea Polyphenols, and 1 kilogram in calcium carbonate, 10 kilograms in egg, sugared salt profit is an amount of.
Embodiment 11: 100 kilograms of wheat flours, 60 kilograms of buckwheats, 30 kilograms of corn flour, 10 kilograms of glutinous rice flours, 1 kilogram of GL-B, 2.5 kilograms of Tea Polyphenols, and 1.5 kilograms in calcium carbonate, 10 kilograms in milk, sugared salt profit is an amount of.
Embodiment 12: 100 kilograms of wheat flours, 40 kilograms of buckwheats, 50 kilograms of corn flour, 8 kilograms of glutinous rice flours, 2 kilograms of GL-Bs, 2 kilograms of Tea Polyphenols, and 2 kilograms in calcium carbonate, 5 kilograms in vegetables slurry, sugared salt profit is an amount of.
Embodiment 13: 100 kilograms of wheat flours, 30 kilograms of buckwheats, 60 kilograms of corn flour, 5 kilograms of glutinous rice flours, 3 kilograms of GL-Bs, 1 kilogram of Tea Polyphenols, and 3 kilograms in vegetables slurry, sugared salt profit is an amount of.
Embodiment 14: 100 kilograms of wheat flours, 60 kilograms of buckwheats, 30 kilograms of corn flour, 10 kilograms of glutinous rice flours, 1 kilogram of GL-B, 3 kilograms of Tea Polyphenols, and 8 kilograms in vegetables slurry, sugared salt profit is an amount of.
Claims (10)
1. deep fry series glossy ganoderma polysaccharide cake product, through batching, close dough, moulding and frying technological process and make, it is characterized in that its raw material mainly comprises wheat flour, buckwheat, corn flour and glutinous rice flour composition, and be added with GL-B and Tea Polyphenols, wherein wheat flour is that 100 weight portions, buckwheat are that 30-60 weight portion, corn flour are that 30-60 weight portion, glutinous rice flour are that 5-10 weight portion, GL-B are that 1-3 weight portion, Tea Polyphenols are the 1-3 weight portion.
2. deep fry series glossy ganoderma polysaccharide cake product as claimed in claim 1, the consumption that it is characterized in that buckwheat are the 45-55 weight portions.
3. deep fry series glossy ganoderma polysaccharide cake product as claimed in claim 1, the consumption that it is characterized in that corn flour are the 45-55 weight portions.
4. deep fry series glossy ganoderma polysaccharide cake product as claimed in claim 1, the consumption that it is characterized in that glutinous rice flour are the 6-8 weight portions.
5. deep fry series glossy ganoderma polysaccharide cake product as claimed in claim 1 is characterized in that the GL-B consumption is the 1.5-2.5 weight portion.
6. deep fry series glossy ganoderma polysaccharide cake product as claimed in claim 1, the consumption that it is characterized in that Tea Polyphenols are the 1.5-2.5 weight portions.
7. as claim 1,2,3,4,5 or 6 described deep fry series glossy ganoderma polysaccharide cake products, it is characterized in that its raw material also comprises edible calcium.
8. deep fry series glossy ganoderma polysaccharide cake product as claimed in claim 7 is characterized in that described edible calcium is an edible calcium carbonate, and consumption is the 1-2 weight portion.
9. as claim 1,2,3,4,5 or 6 described deep fry series glossy ganoderma polysaccharide cake products, it is characterized in that also being added with in the raw material vegetables slurry, through forming with pigment are broken, addition manner is to substitute part or all of water with moisture vegetables slurry to described vegetables slurry by green vegetable.
10. deep fry series glossy ganoderma polysaccharide cake product as claimed in claim 9 is characterized in that the addition of described vegetables slurry is the 3-8 weight portion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101056615A CN101283695A (en) | 2008-04-30 | 2008-04-30 | Deep fry series glossy ganoderma polysaccharide cake product |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101056615A CN101283695A (en) | 2008-04-30 | 2008-04-30 | Deep fry series glossy ganoderma polysaccharide cake product |
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| CN101283695A true CN101283695A (en) | 2008-10-15 |
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| CNA2008101056615A Pending CN101283695A (en) | 2008-04-30 | 2008-04-30 | Deep fry series glossy ganoderma polysaccharide cake product |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385274A (en) * | 2013-06-27 | 2013-11-13 | 吴祥忠 | Pan-fried dumpling made of coarse cereals |
| CN103976195A (en) * | 2014-05-09 | 2014-08-13 | 快乐蜂食品（安徽）有限公司 | Lipid-lowering wrapping deep-frying powder of curry flavor and preparation method thereof |
| CN104431791A (en) * | 2014-12-14 | 2015-03-25 | 唐玲 | Preparation method of ganoderma lucidum instant food with health efficacy |
| CN104757049A (en) * | 2015-03-28 | 2015-07-08 | 赵慧 | Processing method of deep-fried potato cake |
| CN104957476A (en) * | 2015-03-31 | 2015-10-07 | 苏州信文食品有限公司 | Manufacturing method for coarse cereal food |
| CN104957475A (en) * | 2015-03-31 | 2015-10-07 | 苏州信文食品有限公司 | Manufacturing method for novel coarse cereal food |
| CN106386951A (en) * | 2016-09-14 | 2017-02-15 | 华中农业大学 | Special flour for fried glutinous rice balls with sesame seeds, as well as making method and application of special flour |
-
2008
- 2008-04-30 CN CNA2008101056615A patent/CN101283695A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385274A (en) * | 2013-06-27 | 2013-11-13 | 吴祥忠 | Pan-fried dumpling made of coarse cereals |
| CN103976195A (en) * | 2014-05-09 | 2014-08-13 | 快乐蜂食品（安徽）有限公司 | Lipid-lowering wrapping deep-frying powder of curry flavor and preparation method thereof |
| CN103976195B (en) * | 2014-05-09 | 2016-03-02 | 快乐蜂食品（安徽）有限公司 | Fried powder and preparation method thereof is wrapped up in outside the lipopenicillinase of a kind of curry taste meat products |
| CN104431791A (en) * | 2014-12-14 | 2015-03-25 | 唐玲 | Preparation method of ganoderma lucidum instant food with health efficacy |
| CN104757049A (en) * | 2015-03-28 | 2015-07-08 | 赵慧 | Processing method of deep-fried potato cake |
| CN104957476A (en) * | 2015-03-31 | 2015-10-07 | 苏州信文食品有限公司 | Manufacturing method for coarse cereal food |
| CN104957475A (en) * | 2015-03-31 | 2015-10-07 | 苏州信文食品有限公司 | Manufacturing method for novel coarse cereal food |
| CN106386951A (en) * | 2016-09-14 | 2017-02-15 | 华中农业大学 | Special flour for fried glutinous rice balls with sesame seeds, as well as making method and application of special flour |
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Open date: 20081015 |