CN102166007A - Preparation method of fig cake - Google Patents

Preparation method of fig cake Download PDF

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Publication number
CN102166007A
CN102166007A CN2011100600666A CN201110060066A CN102166007A CN 102166007 A CN102166007 A CN 102166007A CN 2011100600666 A CN2011100600666 A CN 2011100600666A CN 201110060066 A CN201110060066 A CN 201110060066A CN 102166007 A CN102166007 A CN 102166007A
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CN
China
Prior art keywords
water
hawthorns
mixture
hours
time
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Pending
Application number
CN2011100600666A
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Chinese (zh)
Inventor
张崇禧
郑友兰
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Shandong University Weihai
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Shandong University Weihai
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Publication date
Application filed by Shandong University Weihai filed Critical Shandong University Weihai
Priority to CN2011100600666A priority Critical patent/CN102166007A/en
Publication of CN102166007A publication Critical patent/CN102166007A/en
Pending legal-status Critical Current

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Abstract

The invention belongs to the technical field of health care food research and development. The invention relates to a preparation method of a fig cake, comprising the following steps: removing the peels of the figs, and squeezing juice; and washing hawthorns and Chinese dates, boiling the mixture in water to extract for three times, wherein in the first time, water the weight of which is 8 times that of the hawthorns and Chinese dates is added to soak the mixture for 4.0-6.0 hours, and then the soaked mixture is heated, boiled and extracted for 2.0-4.0 hours, in the second time, water the weight of which is 6 times that of the hawthorns and Chinese dates is added, and the obtained mixture is heated, boiled and extracted for 1.5-2.0 hours, and in the third time, water the weight of which is 4 times that of the hawthorns and Chinese dates is added and the mixture obtained in the second time is heated, boiled and extracted for 1.0-1.5 hours; combining extracting solutions and filtering; condensing the filtrate to 1g raw material/ mL of fluid extract; evenly mixing the fig juice, hawthorns, Chinese date fluid extract, xylitol and flour; kneading with a proper quantity of starch slurry to form a loose block mass; putting the block mass into a die to form a cake; steaming the block mass, and airing; and packing the cake-shaped block mass according to the standard that each piece weighs 6g. The product obtained with the preparation method disclosed by the invention has a good action on regulating blood fat and cholesterol and has an action on lowering blood pressure. The product is favorable for industrial production.

Description

The preparation method of a kind of fig cake agent
Technical field
Health food processing technique field under the present invention.The present invention relates to the preparation method of a kind of fig cake agent.Product of the present invention has good adjusting blood fat and cholesterol effect and has the blood pressure drops of making effect.The present invention has increased fig converted products kind, has solved fig fresh fruit storing problem, is beneficial to suitability for industrialized production.
Background technology
1, the composition of fig and effect
(1) contains malic acid, citric acid, lipase, protease, hydrolase etc., can help the digestion of human body, promote appetite, contain multiple lipid because of it again, so have reinforcing spleen to promote digestion, the effect that relaxes bowel to food.
(2) contained lipase, hydrolase etc. have the function that reduces blood fat and reduce blood lipid, so but reducing blood lipid reduces fat in endovascular deposition, and then play hypotensively, prevent the effect of coronary heart disease.
(3) contain materials such as citric acid, fumaric acid, butanedioic acid, malic acid, third acetate, oxalic acid, quininic acid, have the merit of anti-inflammation detumescence, but reducing pharyngeal swelling.
(4) contain the amino acid etc. of a large amount of carbohydrates, lipid, protein, cellulose, vitamin, inorganic salts and needed by human, the nutritional labeling that can effectively replenish human body strengthens body resistance against diseases.
(5) contain psoralen, Buddhist mandarin orange lactone isoreactivity composition in the serum of immature fruit, can extract a kind of aromatic substance benzaldehyde in the fruit juice of its ripening fruits, the two all have cancer-resisting effect, can prevent the generation of liver cancer, lung cancer, cancer of the stomach, delay the development of transplantability gland cancer, lymphosarcoma, impel its degeneration.
2, composition of hawthorn and effect
Hawthorn is the dry mature fruit of rosaceous plant large-fruited Chinese hawthorn Crataegus pinnatifisda Bge.var.major N.E.Br. or hawthorn Crataegus pinnatifida Bge..Contain triterpenes and flavones ingredient in the hawthorn, have significant hemangiectasis and hypotensive effect, the function that strengthens cardiac muscle, arrhythmia, adjusting blood fat and cholesterol level is arranged.
3, the composition of date and effect
Date is the dry mature fruit of Rhamnaceae jujube jujube Ziziphus jujuba Mill.var.inermis (Bunge) Rehd..Sweet, temperature.Return spleen, stomach warp.Be used for the deficiency of qi in middle-jiao, nourishing blood and tranquilization.Date is rich in date polysaccharide, flavonoids, saponins, triterpenes, alkaloids, CAMP (cAMP), cycli phosphate crow glycosides (cGMP), carrotene, family vitamin etc., can strengthen muscular strength, eliminate fatigue, hemangiectasis, increase myocardial contractive power, improve myocardial nutrition, good effect be arranged preventing and treating disease of cardiovascular system.
4, the patent application overview of fig
At present, many tablet, medicinal tea, vina, beverage, oral liquid, preserved fruit, can, tobacco products of the patent application of fig based on fig.
Above-mentioned fig, hawthorn and date are the medicine-food two-purpose medicinal material, so far, do not see the report that fig cake agent health food preparation is arranged.Product of the present invention has guaranteed the bioactive ingredients content of raw materials such as fig, and reliable, suitable crowd is extensive for the cost low quality.
Summary of the invention
1. the preparation method of fig cake agent is characterised in that its preparation method comprises following process:
(1) the raw material weight proportioning is fig 550g-650g, hawthorn 50g-65g, and date 50g-65g, xylitol 10g-30g, flour 250g-350g, 10% starch slurry is an amount of;
(2) with the fig peeling, squeeze the juice;
(3) hawthorn and date are cleaned, added water boil and extract 3 times, add 8 times of water gagings first and soaked 4.0-6.0 hour, heating is boiled and was extracted 2.0-4.0 hour; Add for the second time 6 times of water gaging heating and boil extraction 1.5-2.0 hour, add 4 times of water gagings heating for the third time and boil extraction 1.0-1.5 hour, merge extract, filter, filtrate being concentrated into is equivalent to the liquid extract of 1g raw material/mL;
(4) (2) Ficus carica juice, (3) hawthorn, date liquid extract and xylitol, flour are mixed, rub up into loose agglomerate in right amount with starch slurry;
(5) (4) agglomerate is put into mould and make the cake shape,, dry, every heavy 6g, packing through cooking.
According to the present invention, " % " among the present invention is percentage by weight.
The specific embodiment
The preparation method who relates to the agent of a kind of fig cake of the present invention comprises following examples, and the following examples can further specify the present invention, but do not limit the present invention in any way.
Embodiment 1:
(1) the raw material weight proportioning is fig 550g, hawthorn 50g, and date 50g, xylitol 10g, flour 250g, 10% starch slurry is an amount of;
(2) with the fig peeling, squeeze the juice;
(3) hawthorn and date are cleaned, added water boil and extract 3 times, add 8 times of water gagings first and soaked 4.0 hours, heating is boiled and was extracted 2.0 hours; Add for the second time 6 times of water gaging heating and boil extraction 1.5 hours, add 4 times of water gagings heating for the third time and boil extraction 1.0 hours, merge extract, filter, filtrate being concentrated into is equivalent to the liquid extract of 1g raw material/mL;
(4) (2) Ficus carica juice, (3) hawthorn, date liquid extract and xylitol, flour are mixed, rub up into loose agglomerate in right amount with starch slurry;
(5) (4) agglomerate is put into mould and make the cake shape,, dry, every heavy 6g, packing through cooking.
Embodiment 2:
(1) the raw material weight proportioning is fig 650g, hawthorn 65g, and date 65g, xylitol 30g, flour 350g, 10% starch slurry is an amount of;
(2) with the fig peeling, squeeze the juice;
(3) hawthorn and date are cleaned, added water boil and extract 3 times, add 8 times of water gagings first and soaked 6.0 hours, heating is boiled and was extracted 4.0 hours; Add for the second time 6 times of water gaging heating and boil extraction 2.0 hours, add 4 times of water gagings heating for the third time and boil extraction 1.5 hours, merge extract, filter, filtrate being concentrated into is equivalent to the liquid extract of 1g raw material/mL;
(4) (2) Ficus carica juice, (3) hawthorn, date liquid extract and xylitol, flour are mixed, rub up into loose agglomerate in right amount with starch slurry;
(5) (4) agglomerate is put into mould and make the cake shape,, dry, every heavy 6g, packing through cooking.

Claims (1)

1. the preparation method of fig cake agent is characterised in that its preparation method comprises following process:
(1) the raw material weight proportioning is fig 550g-650g, hawthorn 50g-65g, and date 50g-65g, xylitol 10g-30g, flour 250g-350g, 10% starch slurry is an amount of;
(2) with the fig peeling, squeeze the juice;
(3) hawthorn and date are cleaned, added water boil and extract 3 times, add 8 times of water gagings first and soaked 4.0-6.0 hour, heating is boiled and was extracted 2.0-4.0 hour; Add for the second time 6 times of water gaging heating and boil extraction 1.5-2.0 hour, add 4 times of water gagings heating for the third time and boil extraction 1.0-1.5 hour, merge extract, filter, filtrate being concentrated into is equivalent to the liquid extract of 1g raw material/mL;
(4) (2) Ficus carica juice, (3) hawthorn, date liquid extract and xylitol, flour are mixed, rub up into loose agglomerate in right amount with starch slurry;
(5) (4) agglomerate is put into mould and make the cake shape,, dry, every heavy 6g, packing through cooking.
CN2011100600666A 2011-03-08 2011-03-08 Preparation method of fig cake Pending CN102166007A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2011100600666A CN102166007A (en) 2011-03-08 2011-03-08 Preparation method of fig cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2011100600666A CN102166007A (en) 2011-03-08 2011-03-08 Preparation method of fig cake

Publications (1)

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CN102166007A true CN102166007A (en) 2011-08-31

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103039884A (en) * 2013-01-04 2013-04-17 山东大学(威海) Method for processing fig, hawthorn and jujube paste
CN103039686A (en) * 2013-01-04 2013-04-17 山东大学(威海) Method for processing fig, hawthorn, red bean and jujube cake
CN103766562A (en) * 2012-10-25 2014-05-07 谢金娜 Safflower haw cake and preparation method therefor

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101057627A (en) * 2007-05-30 2007-10-24 纪荣起 Fig roselle flavor fruitcake and its processing technology
CN101301085A (en) * 2008-06-24 2008-11-12 山东大学威海分校 Formulation of Ficus carica and novel technique
CN101530220A (en) * 2009-04-15 2009-09-16 山东大学威海分校 The new preparation and new producing process for kelp

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101057627A (en) * 2007-05-30 2007-10-24 纪荣起 Fig roselle flavor fruitcake and its processing technology
CN101301085A (en) * 2008-06-24 2008-11-12 山东大学威海分校 Formulation of Ficus carica and novel technique
CN101530220A (en) * 2009-04-15 2009-09-16 山东大学威海分校 The new preparation and new producing process for kelp

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103766562A (en) * 2012-10-25 2014-05-07 谢金娜 Safflower haw cake and preparation method therefor
CN103039884A (en) * 2013-01-04 2013-04-17 山东大学(威海) Method for processing fig, hawthorn and jujube paste
CN103039686A (en) * 2013-01-04 2013-04-17 山东大学(威海) Method for processing fig, hawthorn, red bean and jujube cake

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Application publication date: 20110831

C02 Deemed withdrawal of patent application after publication (patent law 2001)