一种核桃糕及其生产工艺

Walnut cake and production technology of walnut cake

Abstract

The invention discloses a walnut cake, comprising the following components in terms of weight parts: 5-7 parts of butter, 15-17 parts of eggs, 5-8 parts of sugar, 2-3 parts of honey, 6-8 parts of milk, 8-10 parts of flour, 0.1-1 part of soda powder, 8-10 parts of walnut meat and 9 parts of nutrient formula; the nutrient formula comprises 40-45% of almond, 9-12% of wolfberry fruit, 30-33% of Chinese yam, 6-7% of radix paeoniae alba and 10-12% of mulberry. According to the walnut cake, a plurality of nutrient substances are contained; the absorption of cholesterol by a human body can be effectively reduced; a plurality of nutrient substances contain selenium, calcium, magnesium and iron which are needed and easily absorbed by the human body; the effects of moistening dryness and tonifying lung are further achieved, so that human skin can be nourished, especially the pressures of spleen and stomach are reduced, and the functions of the spleen and stomach are improved, therefore the function of the human body is improved from inside to outside. The invention further provides a technology for producing the walnut cake.
本发明公开了一种核桃糕,包括按重量份计算的以下组分:黄油5-7份、鸡蛋15-17份、白糖5-8份、蜂蜜2-3份、牛奶6-8份、面粉8-10份、苏打粉0.1-1份、核桃仁8-10份、营养配方9份;所述营养配方包括:杏仁40-45%、枸杞子9-12%、山药30-33%、白芍6-7%、桑葚10-12%。其包括多种营养物质,有效降低人体对胆固醇的吸收,其中多种营养物质都含有人体中所需的硒、钙、镁、铁,容易被人体吸收的同时,还具有润燥补肺等的作用,可以为人体肌肤起到滋养作用,尤其是降低脾胃的压力和提高脾胃的运作,从内而外地提高人体机能;本发明还提供一种生产该核桃糕的工艺。

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