CN103393005B - Common isodon herb root and persimmon fused cake - Google Patents
Common isodon herb root and persimmon fused cake Download PDFInfo
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- CN103393005B CN103393005B CN201310358393.9A CN201310358393A CN103393005B CN 103393005 B CN103393005 B CN 103393005B CN 201310358393 A CN201310358393 A CN 201310358393A CN 103393005 B CN103393005 B CN 103393005B
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Abstract
The present invention discloses a common isodon herb er root and persimmon fused cake, wherein common isodon herb er root with a health care effect and fresh persimmon with rich nutrition are adopted, are pretreated, and then are added with wheat powder, and then fermentation, steaming, cooling, packaging, inspection and other processes are performed to produce the common isodon herb er root and persimmon fused cake. The common isodon herb er root and persimmon fused cake has health care effects of heat clearing, detoxification, spleen strengthening, lung moisturizing, thirst quenching and body fluid regeneration, has characteristics of natural yellow-green color, delicate and soft texture, fresh flavor of common isodon herb er root and persimmon, rich contents of fructose, glucose, protein, dietary fibers, calcium, phosphorus, iron and other trace elements and multiple vitamins, good palatability, and pleasant taste, and is suitable for all types of people. With the present invention, the common isodon herb er root is comprehensively utilized, and the problem that the persimmon is concentratedly provided on the market and processing is limited to cause waste of the large amount of the persimmon and resource waste is solved.
Description
Technical field
The present invention relates to technical field of agricultural product process, specifically select Rabdosia amethystoides, add persimmon fruit, wheat flour, produce a kind of instant confectionary.
Background technology
Rabdosia amethystoides, Labiatae Rabdosia perennial vertical herbage plant.Plant height 0.3-1.5 rice, stem is upright, and four prismatics, are swung to pubescence; Leaf to life, the long 0.2-2.5 centimetre of petiole, circular, the avette or lanceolar of blade ovum shape, long 0.8-11 centimetre, wide 0.7-3.5 centimetre, tip is point, anxious point or blunt gradually, and base portion wedge shape is downward in petiole, the above tool knuckle-tooth of edge base portion, two sides by pubescence, equal tool gland point.
Rabdosia amethystoides is the one of China's Chinese traditional herbs, and " Guangxi Chinese medicinal herbal " carries: Rabdosia amethystoides, heat-clearing, loose blood, detumescence, separates snakeworm poison, controls to fall and beats the stasis of blood and amass, venomous snake bite." Zhejiang medicinal plant will " carries: Rabdosia amethystoides, clearing heat and promoting diuresis, promoting blood circulation and breaking stagnation, removing toxic substances." Flora Fujian " carries: Rabdosia amethystoides, clearing heat and detoxicating, activating blood circulation and reducing swelling." Chinese medicine voluminous dictionary " carries: Rabdosia amethystoides, clearing heat and promoting diuresis, promoting blood circulation and detoxication, cures mainly jaundice with damp-heat pathogen, stranguria, oedema, abscess of throat, joint close pain, carbuncle on the back, traumatic injury, venomous snake bite.
Persimmon fruit is one of fruit of people's eating.Ripe persimmon fruit is rich in fructose, glucose, element and the multivitamin such as protein, fat and dietary fiber, carrotene, calcium, phosphorus, iron, and especially vitamin C than general fruit height 1-2 doubly.Except nutritional labeling, modern medicine also prove it have puckery in thick intestines, invigorating the spleen heat-clearing, moistening lung for removing phlegm, the function such as to slake thirst and help produce saliva, have certain health care to human body.Persimmon fruit output is high, and all there is cultivation in China north and south, but fresh persimmon Bian plucks rear contained tannin and oxidizablely makes its slaking deliquescing, and not save-resistant, except a small amount of in order to add except work dried persimmon, vinegar processed, other is that Raw material processing goods are little with persimmon.Current China persimmon master to eat raw, but fresh persimmon after taking away the puckery taste, also inedibility is too much, all causing rotten in a large number abandoning because processing limited every year, causing the wasting of resources.
In market, yet there are no with Rabdosia amethystoides and persimmon fruit, through deep processing, make the pastry product for people's instant edible.
Summary of the invention
The object of the invention is the Rabdosia amethystoides selecting tool health-care effect, add nutritious fresh persimmon fruit, through given technique, incorporate wheat flour, produce a kind of instant class health care cake.
For achieving the above object, embodiment of the present invention are:
A kind of scented tea persimmon melts cake, it is characterized in that: adopt following steps to make:
A, Rabdosia amethystoides pretreatment: by the Rabdosia amethystoides tender leaf of gathering, clean with water rinse, put into boiling water blanching 2-3 minute, after enter to be equipped with in the stainless steel cask of sodium acid carbonate cold water solution and soak 30-40 minute, pull out and drain body surface water, with the beater that 60-100 order mesh screen is housed, add the heavy 1-2 of the Rabdosia amethystoides draining body surface water water doubly, while break into gruel, obtained scented tea gruel slurry;
B, persimmon fruit pretreatment: after being plucked by the persimmon of maturation fruit, peeling stalk, cleans in stainless steel cask, urge soft, stoning with alcohol, break into gruel with the beater that 60-100 order mesh screen is housed, makes persimmon and melts rotten slurry;
C, mixing: get scented tea gruel slurry 15-20 weight portion, persimmon melts rotten slurry 20-25 weight portion, salt 1-1.5 weight portion, after fully mixing, pour in dough mixing machine, then in dough mixing machine, add the wheat flour of 100-120 weight portion, the yeast of 1.5-2 weight portion, be stirred to dough to be formed, make face base;
D, fermentation: by face base temperature be 25-28 DEG C, humidity is in the environment of 80-85%, standing for fermentation 2-3 hour, base substrate is long-pending face to face when increasing to 2-2.3 times before fermentation, cuts, formation cake base by required form and size;
E, steam, cool: cake base is entered to steam water proof in equipment and cook, after cool in gnotobasis, obtained scented tea persimmon melts cake;
F, packaging, inspection: cooled scented tea persimmon melts cake, uses food-grade wrapper packaged in gnotobasis, through after the assay was approved, enter in ventilation, dry storehouse and deposit.
For keeping the color and luster of raw material Rabdosia amethystoides, in invention steps A, the concentration of sodium acid carbonate cold water solution is 0.5-1%.
For the needs making finished product meet different crowd mouthfeel, in invention, salt 1-1.5 weight portion can be replaced white granulated sugar 2-4 weight portion.
For improving taste and the health value of finished product further, Jasmine gruel slurry 5-6 weight portion in raw material, also can be added.
For ensureing the quality safety of finished product, described food-grade packing material is food grade plastic bag.
For ensureing the mouthfeel of finished product, the described equipment that steams is normal pressure steamer.
Because persimmon fruit kind, maturity and flour quality different moisture content are variant, with during face, water deficient should add water adjustment in right amount, makes it to reach normal dough fermentation requirement.
The present invention adopts the Rabdosia amethystoides of tool health-care effect, nutritious fresh persimmon fruit, adds wheat flour after pretreatment, then through fermenting, steaming, cool, pack, the operation such as inspection is made.Finished product scented tea persimmon melts that cake tool is clearing heat and detoxicating, invigorating the spleen moistening lung, the health-care effect of slaking thirst and help produce saliva, in natural yellow green, greasy and the soft existing persimmon fruit of matter is blue or green fragrant with scented tea, be rich in fructose, glucose, protein, and dietary fiber, calcium, phosphorus, iron etc. are micro-and multivitamin, agreeable to the taste pleasant, be applicable to all kinds of crowd.While comprehensive utilization Rabdosia amethystoides, solve China persimmon fruit and concentrate listing, causing rotten in a large number abandoning because processing limited, causing the problem of the wasting of resources.
Below in conjunction with embodiment, the present invention is described in further detail.
Detailed description of the invention
Embodiment 1, a kind of scented tea persimmon melts cake, adopts following steps to make:
1, Rabdosia amethystoides pretreatment: by the Rabdosia amethystoides tender leaf of gathering, clean with water rinse, put into boiling water blanching 3 minutes, after enter to be equipped with concentration be in the stainless steel cask of the sodium acid carbonate cold water solution of 1% soak 30 minutes, pull out and drain body surface water, with the beater that 80 order mesh screens are housed, add the water that the Rabdosia amethystoides draining body surface water weighs 1 times, while break into gruel, obtained scented tea gruel slurry;
2, persimmon fruit pretreatment: after yellow maturity persimmon fruit is plucked after autumn, by the peeling of rotary cut machine, stalk, more therefrom rip cutting is two to distinguish, loads cleaning machine and cleans further, bucket (pond) is entered after draining, spray into the medicinal alcohol that persimmon fruit weighs 0.5%, capping make its softening break ripe, when pulp transfers peony to by orange after 5 days, fruit stone takes out when being easy to be separated, remove fruit stone, break into gruel with the beater that 80 order mesh screens are housed, make persimmon and melt rotten slurry;
3, mix: get 15 kilograms, scented tea gruel slurry, persimmon melts rotten slurry 25 kilograms, salt 1 kilogram, after fully mixing, pour in dough mixing machine, then in dough mixing machine, add the wheat flour of 100 kilograms, the yeast of 1.5 kilograms, be stirred to dough and formed, make face base;
4, ferment: by face base temperature be 25-28 DEG C, humidity is in the environment of 80-85%, standing for fermentation 2 hours, base substrate is long-pending face to face when increasing to first 2 times of fermentation, cuts, formation cake base by required form and size;
5, steam, cool: cake base is entered water proof in normal pressure steamer and cook, after cool in gnotobasis, obtained scented tea persimmon melts cake;
6, pack, check: cooled scented tea persimmon melts cake, pack with food grade plastic bag in gnotobasis, through after the assay was approved, enter in ventilation, dry storehouse and deposit.
Embodiment 2, a kind of scented tea persimmon melts cake, adopts following steps to make:
1, Rabdosia amethystoides pretreatment: by the Rabdosia amethystoides tender leaf of gathering, clean with water rinse, put into boiling water blanching 3 minutes, after enter to be equipped with concentration be in the stainless steel cask of the sodium acid carbonate cold water solution of 0.5% soak 40 minutes, pull out and drain body surface water, with the beater that 100 order mesh screens are housed, add the water that the Rabdosia amethystoides draining body surface water weighs 1.5 times, while break into gruel, obtained scented tea gruel slurry;
2, Jasmine pretreatment: get high-quality dried jasmine flower, after cleaning up, puts in container, adds the water soaking 3 hours that dried jasmine flower weighs 15 times, after together with immersion water, drop into the beater that 100 order mesh screens are housed and pull an oar, obtained Jasmine gruel slurry;
3, persimmon fruit pretreatment: after being plucked by the persimmon of maturation fruit, peeling stalk, cleans in stainless steel cask, urge soft, stoning with alcohol, break into gruel with the beater that 100 order mesh screens are housed, makes persimmon and melts rotten slurry;
4, mix: get rotten 20 kilograms, the slurry of scented tea, persimmon melts rotten 25 kilograms, slurry, 6 kilograms, white granulated sugar 3 kilograms are starched in Jasmine gruel, after fully mixing, pour in dough mixing machine, then in dough mixing machine, add the wheat flour of 100 kilograms, the yeast of 2 kilograms, be stirred to dough to be formed, make face base;
5, ferment: by face base temperature be 25-28 DEG C, humidity is in the environment of 80-85%, standing for fermentation 3 hours, base substrate is long-pending face to face when increasing to first 2.3 times of fermentation, cuts, formation cake base by required form and size;
6, steam, cool: cake base is entered water proof in normal pressure steamer and cook, after cool in gnotobasis, obtained scented tea persimmon melts cake;
7, pack, check: cooled scented tea persimmon melts cake, pack with food grade plastic bag in gnotobasis, through after the assay was approved, enter in ventilation, dry storehouse and deposit.
Described persimmon fruit wine essence is urged soft, is to spray into the medicinal alcohol that persimmon fruit weighs 0.5%, and after capping airtight more than 5 days, pulp transferred peony to by orange.
Because persimmon fruit kind, maturity and flour quality different moisture content are variant, with during face, water deficient should add water adjustment in right amount, makes it to reach normal dough fermentation requirement.
Jasmine is the flower of Oleaceae gelsemium evergreen shrubs or liana.Plant height can reach 1 meter, and the elongated sprig of branch has corner angle, hairiness sometimes, slightly in liana shape.Single leaf is to life, and light, width egg shape or ellipse, vein is obvious, and the micro-wrinkle in blade face, petiole is short and be bent upwards, and has pubescence.Early summer extracts young sprout out by axil, the raw cyme in top, and top is raw or armpit is raw, has colored 3-9 piece, usual three to four, corolla white, extremely fragrance.The florescence 6-10 month of most of kind, bloom without cease by first late fall in the Summer Solstice, the winter of defoliation blooms, November at florescence to Second Year March.
Jasmine is one of ancient Chinese herbal medicine of China.Compendium of Material Medica is carried: steam oil is got liquid and made face fat, head pool long hair, moisturize fragrant flesh." book on Chinese herbal medicine is new again " carries: the clear fire of deficiency type of energy, cold removing amasss, and controls sore, the subcutaneous ulcer that disappears knurl." medicine materical crude slice is newly joined " carries: Jasmine, flat liver solution is strongly fragrant, regulating qi-flowing for relieving pain.
Modern study confirms, Jasmine tool is clearing heat and detoxicating, clear liver and improve vision, effect that invigorating the spleen is regulated the flow of vital energy.Normal drink Jasmine, has and clears liver and improve vision, promotes the production of body fluid to quench thirst, eliminates the phlegm and control dysentery, defaecation Li Shui, expel pathogenic wind from the body surface, treat fistula, hard tooth, beneficial strength, hypotensive, cardiac stimulant, preventing decayed tooth antiradiation injury, anticancer, anti-ageing effect, people is promoted longevity, physically and mentally healthy.Record Jasmine taste in " Chinese medicine voluminous dictionary " pungent, sweet, property is put down; Have " regulating qi to alleviate mental depression, ward off dirty and in " effect, and dysentery, stomachache, conjunctivitis and sore etc. are had to the effect of good eliminating inflammation and expelling toxin.
In embodiments of the invention 2, Jasmine slurry is with the addition of in raw material, product is made to increase the fragrance that with the addition of Jasmine, simultaneously, because Jasmine tool is clearing heat and detoxicating, clear liver and improve vision, health-care effect that invigorating the spleen is regulated the flow of vital energy, more make finished product scented tea persimmon melt cake add clearing heat and detoxicating, clear liver and improve vision, health-care efficacy that invigorating the spleen is regulated the flow of vital energy, its taste, flavour, health value obtain further raising.
Above embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that the common engineers and technicians in this area make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. scented tea persimmon melts a cake, it is characterized in that: adopt following steps to make:
A, Rabdosia amethystoides pretreatment: by the Rabdosia amethystoides tender leaf of gathering, clean with water rinse, put into boiling water blanching 3 minutes, after enter to be equipped with concentration be in the stainless steel cask of the sodium acid carbonate cold water solution of 0.5% soak 40 minutes, pull out and drain body surface water, with the beater that 100 order mesh screens are housed, add the water that the Rabdosia amethystoides draining body surface water weighs 1.5 times, while break into gruel, obtained scented tea gruel slurry;
B, Jasmine pretreatment: get high-quality dried jasmine flower, after cleaning up, put in container, adds the water soaking 3 hours that dried jasmine flower weighs 15 times, after together with immersion water, drop into the beater that 100 order mesh screens are housed and pull an oar, obtained Jasmine gruel slurry;
C, persimmon fruit pretreatment: after being plucked by the persimmon of maturation fruit, peeling stalk, cleans in stainless steel cask, urge soft, stoning with alcohol, break into gruel with the beater that 100 order mesh screens are housed, makes persimmon and melts rotten slurry;
D, mixing: get rotten 20 kilograms, the slurry of scented tea, persimmon melts rotten 25 kilograms, slurry, 6 kilograms, white granulated sugar 3 kilograms are starched in Jasmine gruel, after fully mixing, pour in dough mixing machine, then in dough mixing machine, add the wheat flour of 100 kilograms, the yeast of 2 kilograms, be stirred to dough to be formed, make face base;
E, fermentation: by face base temperature be 25-28 DEG C, humidity is in the environment of 80-85%, standing for fermentation 3 hours, base substrate is long-pending face to face when increasing to first 2.3 times of fermentation, cuts, formation cake base by required form and size;
F, steam, cool: cake base is entered water proof in normal pressure steamer and cook, after cool in gnotobasis, obtained scented tea persimmon melts cake;
G, packaging, inspection: cooled scented tea persimmon melts cake, pack with food grade plastic bag in gnotobasis, through after the assay was approved, enters in ventilation, dry storehouse and deposit.
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| CN105266022A (en) * | 2015-10-18 | 2016-01-27 | 南陵县玉竹协会 | Processing method of health care sweet potato cakes |
| CN107251928A (en) * | 2017-06-28 | 2017-10-17 | 彭超昀莉 | A kind of processing method of bamboo grass acorn nut health care cake |
| CN108719782A (en) * | 2018-04-19 | 2018-11-02 | 广东日可威富硒食品有限公司 | A kind of noodles easily absorbed of building up health |
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| CN1418567A (en) * | 2002-12-10 | 2003-05-21 | 南昌顺心食品有限公司 | Low-calorice cake made of fruits and vegetables |
| CN1650739A (en) * | 2004-02-06 | 2005-08-10 | 王义峰 | Processing method of eight treasure cake |
| CN101558841A (en) * | 2008-04-14 | 2009-10-21 | 广州市从化龙丰园果子食品厂 | Method for processing persimmon cake |
| CN101632445A (en) * | 2008-07-21 | 2010-01-27 | 刘泳宏 | Natural five-color coarse cereal fruit vegetable tea steamed bread and preparation method thereof |
| CN102349554A (en) * | 2011-10-18 | 2012-02-15 | 北京农学院 | Method for processing persimmon cakes and persimmon cake prepared by using same |
| CN102793094A (en) * | 2012-09-08 | 2012-11-28 | 张凤平 | Processing method of persimmon medlar cake |
| CN103315120A (en) * | 2013-06-27 | 2013-09-25 | 叶建斌 | Cake capable of clearing heat and moistening dryness and preparation method thereof |
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- 2013-08-18 CN CN201310358393.9A patent/CN103393005B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1418567A (en) * | 2002-12-10 | 2003-05-21 | 南昌顺心食品有限公司 | Low-calorice cake made of fruits and vegetables |
| CN1650739A (en) * | 2004-02-06 | 2005-08-10 | 王义峰 | Processing method of eight treasure cake |
| CN101558841A (en) * | 2008-04-14 | 2009-10-21 | 广州市从化龙丰园果子食品厂 | Method for processing persimmon cake |
| CN101632445A (en) * | 2008-07-21 | 2010-01-27 | 刘泳宏 | Natural five-color coarse cereal fruit vegetable tea steamed bread and preparation method thereof |
| CN102349554A (en) * | 2011-10-18 | 2012-02-15 | 北京农学院 | Method for processing persimmon cakes and persimmon cake prepared by using same |
| CN102793094A (en) * | 2012-09-08 | 2012-11-28 | 张凤平 | Processing method of persimmon medlar cake |
| CN103315120A (en) * | 2013-06-27 | 2013-09-25 | 叶建斌 | Cake capable of clearing heat and moistening dryness and preparation method thereof |
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