阅读说明：本技术 一种帮助消化的山药饼的制备方法 (Preparation method of digestion-assisting Chinese yam cake ) 是由 白海德 于 2019-10-25 设计创作，主要内容包括：本发明公开了一种帮助消化的山药饼的制备方法,将山药去皮蒸熟,捣碎研磨成山药泥备用；将山楂晾晒,得到山楂干备用；将连翘置于沸水中煮,然后取出晒干备用；将麦芽炒制,至麦芽变为棕黄色,放凉至室温,用筛子晒去灰屑,分别将所述山楂干、连翘、与麦芽进行研磨,研磨得到山楂干粉、连翘粉、麦芽粉过筛备用；把山楂干粉、连翘粉、麦芽粉加入至山药泥中,搅拌均匀后得到山药饼泥,把山药饼泥导入模具中,放入烘焙箱中烘焙成山药饼,本发明的有益效果是：本发明制作工艺简单,且原材料是常规品种,来源丰富。从生产工艺与材料选择降低本的生产成本,使得本发明在市场上更具竞争力。(The invention discloses a preparation method of a yam cake for helping digestion, which comprises the steps of peeling and steaming yam, mashing and grinding the yam into yam paste for later use; drying the hawthorn in the sun to obtain dried hawthorn for later use; decocting fructus forsythiae in boiling water, and sun drying; parching fructus Hordei Germinatus until fructus Hordei Germinatus turns brown yellow, cooling to room temperature, sun drying with a sieve to remove dust, grinding fructus crataegi, fructus forsythiae and fructus Hordei Germinatus respectively to obtain fructus crataegi dry powder, fructus forsythiae powder and fructus Hordei Germinatus powder, and sieving; the method comprises the following steps of adding hawthorn dry powder, fructus forsythiae powder and malt powder into yam mud, uniformly stirring to obtain yam cake mud, guiding the yam cake mud into a mould, and baking in a baking oven to obtain yam cakes, wherein the method comprises the following steps of: the invention has simple preparation process, and the raw materials are conventional varieties and have rich sources. The production cost of the present invention is reduced from the selection of production processes and materials, making the present invention more competitive in the market.)

1. A preparation method of a digestion-assisting Chinese yam cake is characterized by comprising the following steps:

step 1, respectively weighing 33-50% of Chinese yam, 20-25% of hawthorn, 10-20% of dried orange peel, 5-16% of fructus forsythiae and 5-16% of malt according to the weight percentage, wherein the sum of the weight percentages of the components is 100%;

step 2, peeling and steaming the Chinese yam, and mashing and grinding the Chinese yam into Chinese yam paste for later use; airing the hawthorn to obtain dried hawthorn for later use; boiling fructus forsythiae in boiling water, and then taking out and drying in the sun for later use; parching the malt until the malt turns brown yellow, cooling to room temperature, and drying with a sieve to remove dust.

Step 3, grinding the dried hawthorn, the fructus forsythiae and the malt respectively to obtain dried hawthorn powder, fructus forsythiae powder and malt powder, and sieving the dried hawthorn powder, fructus forsythiae powder and malt powder for later use;

and 4, adding the hawthorn dry powder, the forsythia suspense powder and the malt powder into the yam mash, uniformly stirring to obtain yam cake mash, guiding the yam cake mash into a mould, putting the mould into a baking oven for baking, and obtaining the yam cake for helping digestion after baking.

2. The preparation method of the yam cake for aiding digestion according to claim 1, wherein the airing time of the hawthorn in the step 2 is 18-36 h.

3. The preparation method of the yam cake for aiding digestion according to claim 1, wherein the time for boiling fructus forsythiae in water in the step 2 is 20-30 min.

4. The method for preparing the yam cake for aiding digestion according to claim 1, wherein the temperature for stir-frying the malt in the step 2 is 100-120 ℃.

5. The preparation method of a yam cake for aiding digestion according to claim 1, wherein in the step 3, the particle size of the dry powder of hawthorn is 80-90 meshes, the particle size of the powder of forsythia is 100-200 meshes, and the particle size of the powder of malt is 100-200 meshes.

6. The preparation method of the digestion-assisting Chinese yam cake as claimed in claim 1, wherein the baking temperature in the step 4 is 110-130 ℃ and the baking time is 1-2 h.

Technical Field

The invention belongs to the technical field of health-care food, and relates to a preparation method of a yam cake for helping digestion.

Background

Dyspepsia is a clinical syndrome, a disease caused by gastric motility disorder, and also includes gastroparesis and esophageal reflux disease, which have poor gastric motility. Dyspepsia is a common digestive system disease in a family, people with poor digestion function can easily have the symptom of dyspepsia without paying attention to diet in daily life, so that the life of people has no running track, and much inconvenience is brought to the life of people.

Particularly, the rise of the take-out industry causes the eating time of young people to be more irregular, the taste of take-out food is spicy and greasy, and the take-out food is more unfavorable for the intestinal and gastric health of the young people, so that a health food similar to snacks and conforming to the taste of the young people is needed, and after the young people eat the health food, the digestion of intestines and stomach is promoted, and the health of the intestines and stomach is protected.

Disclosure of Invention

The invention aims to provide a preparation method of a Chinese yam cake for helping digestion, and solves the problem that in the prior art, a gastrointestinal health-care product suitable for young people is lacked.

The invention adopts the technical scheme that a preparation method of a yam cake for helping digestion is implemented according to the following steps:

step 1, respectively weighing 33-50% of Chinese yam, 20-25% of hawthorn, 10-20% of dried orange peel, 5-16% of fructus forsythiae and 5-16% of malt according to the weight percentage, wherein the sum of the weight percentages of the components is 100%;

step 2, peeling and steaming the Chinese yam, and mashing and grinding the Chinese yam into paste for later use; drying the hawthorn in the sun to obtain dried hawthorn for later use; decocting fructus forsythiae in boiling water, and sun drying; parching fructus Hordei Germinatus until the fructus Hordei Germinatus turns brown yellow, cooling to room temperature, and screening to remove dust.

Step 3, respectively grinding the dried hawthorn, the fructus forsythiae and the malt to obtain dried hawthorn powder, fructus forsythiae powder and malt powder, and sieving the dried hawthorn powder, fructus forsythiae powder and malt powder for later use;

and 4, adding the hawthorn dry powder, the forsythia powder and the malt powder into the yam mud, uniformly stirring to obtain yam cake mud, introducing the yam cake mud into a mould, putting the mould into a baking oven for baking, and obtaining the yam cake for helping digestion after baking.

The invention is also characterized in that:

in the step 1, the airing time of the hawthorn is 18-36 h.

In the step 1, the time for boiling fructus forsythiae in water is 20-30 min.

In the step 1, the stir-frying temperature of the malt is 100-120 ℃.

In the step 3, the particle size of the dry hawthorn powder is 80-90 meshes, the particle size of the forsythia powder is 100-200 meshes, and the particle size of the malt powder is 100-200 meshes.

In the step 4, the baking temperature is 110-130 ℃, and the baking time is 1-2 h.

The invention has the beneficial effects that: the invention has simple preparation process, and the raw materials are conventional varieties and have rich sources. The production cost of the present invention is reduced from the selection of production processes and materials, making the present invention more competitive in the market.

Detailed Description

The present invention will be described in detail with reference to the following embodiments.