Mung bean and roxburgh rose cake and making method thereof

The mung bean and roxburgh rose cake is prepared from 50 to 100 parts of freeze-dried roxburgh rose powder, 65 to 125 parts of freeze-dried mango powder, 580 to 1150 parts of mung bean paste, 0.35 to 1.32 parts of amino acid, 190 to 375 parts of white gourd paste and 85 to 163 parts of functional auxiliary materials. The main raw material of the mung bean paste is germ mung beans. The mung bean and roxburgh rose cake is rich in nutrition, has a very good tissue structure, has the effects of improving immunity, resisting oxidation and delaying senescence, is good in taste, easy to swallow and easy to digest, and better meets the requirements of modern people for nutritional, delicious, unique-flavor, healthy and low-fat food. The invention further discloses a making method of the mung bean and roxburgh rose cake, and the making method is stable in process, easy to operate and easy to popularize and has good market application prospects. 本文公开了一种绿豆刺梨饼，由50～100份的冻干刺梨粉、65～125份的冻干芒果粉、580～1150份的绿豆沙、0.35～1.32份的氨基酸、190