CN104256345A - Liver-nourishing crispy roll - Google Patents
Liver-nourishing crispy roll Download PDFInfo
- Publication number
- CN104256345A CN104256345A CN201410586193.3A CN201410586193A CN104256345A CN 104256345 A CN104256345 A CN 104256345A CN 201410586193 A CN201410586193 A CN 201410586193A CN 104256345 A CN104256345 A CN 104256345A
- Authority
- CN
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- parts
- liver
- shortcake
- nourishing
- volume
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000006071 cream Substances 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 239000008267 milk Substances 0.000 claims abstract description 6
- 235000013336 milk Nutrition 0.000 claims abstract description 6
- 210000004080 milk Anatomy 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 210000004185 liver Anatomy 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 9
- 244000197580 Poria cocos Species 0.000 claims description 6
- 235000008599 Poria cocos Nutrition 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 5
- 241000205585 Aquilegia canadensis Species 0.000 claims description 4
- 241000132012 Atractylodes Species 0.000 claims description 4
- 244000036905 Benincasa cerifera Species 0.000 claims description 4
- 235000011274 Benincasa cerifera Nutrition 0.000 claims description 4
- 241000522190 Desmodium Species 0.000 claims description 4
- 244000183914 Dianthus superbus Species 0.000 claims description 4
- 235000013535 Dianthus superbus Nutrition 0.000 claims description 4
- 241000208688 Eucommia Species 0.000 claims description 4
- 235000003805 Musa ABB Group Nutrition 0.000 claims description 4
- 240000008790 Musa x paradisiaca Species 0.000 claims description 4
- 235000015266 Plantago major Nutrition 0.000 claims description 4
- 244000290970 Tetrapanax papyrifer Species 0.000 claims description 4
- 239000011148 porous material Substances 0.000 claims description 4
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 2
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 claims description 2
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 abstract 1
- 235000012141 vanillin Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 description 7
- 239000003814 drug Substances 0.000 description 5
- 231100000753 hepatic injury Toxicity 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000003756 stirring Methods 0.000 description 3
- 102100036475 Alanine aminotransferase 1 Human genes 0.000 description 2
- 108010082126 Alanine transaminase Proteins 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 206010067125 Liver injury Diseases 0.000 description 2
- 241000699670 Mus sp. Species 0.000 description 2
- 210000000941 bile Anatomy 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 210000000056 organ Anatomy 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 230000007096 poisonous effect Effects 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000699666 Mus <mouse, genus> Species 0.000 description 1
- 101710098398 Probable alanine aminotransferase, mitochondrial Proteins 0.000 description 1
- 230000003187 abdominal effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036983 biotransformation Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000005229 liver cell Anatomy 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000017074 necrotic cell death Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 230000001575 pathological effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a liver-nourishing crispy roll. The liver-nourishing crispy roll is prepared from the following components in parts by weight: 1,500 parts of flour, 200 parts of cream, 100 parts of white sugar, 200 parts of egg liquid, 300 parts of milk, 50 parts of vanillin, 20 parts of Chinese liquor and 70 parts of refined salt.
Description
Technical field
The present invention relates to nourishing the liver shortcake volume.
Background technology
Liver is an organ based on metabolic function in health, and plays deoxidation inside health, stores glycogen, the effect of synthesis of secreted protein etc.Liver also manufactures the bile in digestive system.Liver is organ maximum in human body viscera, is arranged in the abdominal region of human body, under the diaphragm of right side, be positioned at gall-bladder front end and in the front of the right kidney, the top of stomach.Liver is glandula digestive maximum in digestion.Liver to ex vivo with external many non-nutritive substances as some metabolite in various medicine, poisonous substance and body, there is biotransformation.By metabolism, they thoroughly decomposed or excrete with original shape.This effect is also referred to as " function of detoxification ", and the biological conversion of some poisonous substance process, can change into nontoxic or toxicity is less, is easy to the material drained; But also have some materials by chance contrary, toxicity strengthens, and solubility reduces.The biological transform mode of liver is a lot, general water-soluble substances, often discharges from urine and bile with original shape; Liposoluble substance then easily gathers in vivo, and affects cellular metabolism, by a series of enzyme system effect of liver by its deactivation, or must be converted into water-soluble substances, then give discharge.
Current hepatic injury is treated mainly through Western medicine, but takes Western medicine side effect greatly, and therefore selecting Chinese medicine and dietotherapy to combine is later development trend.Also the shortcake volume having much Chinese medicine and dietotherapy to combine on the market, but mostly with the addition of various food additives or outward appearance is plain or not only sweet but also greasy, and mouthfeel and read fortune are all not good.
Summary of the invention
The technical problem to be solved in the present invention is to provide nourishing the liver shortcake volume.
As follows for solving the problems of the technologies described above technical solution of the present invention: described shortcake volume is made up of following parts by weight proportioning composition: 1500 parts, flour, 200 parts, cream, white sugar 100 parts, egg liquid 200 parts, 300 parts, milk, vanillic aldehyde 50 parts, white wine 20 parts and refined salt 70 parts.
The contained composition of described shortcake volume also comprises 20 parts, Poria cocos, waxgourd seed 15 parts, rhizoma alismatis 15 parts, honeysuckle 15 parts, desmodium 15 parts, the bark of eucommia 15 parts and radix pseudostellariae 10 parts.
Composition contained by described steamed twisted roll also comprises radix scrophulariae 20 parts, plantain seed 15 parts, umbellate pore furgus 15 parts, fringed pink 15 Fen, pivot store 15 parts, the bighead atractylodes rhizome 15 parts and the stem pith of the rice-paper plant 10 parts.
Described Poria cocos is PORIA ALBA.
The beneficial effect of nourishing the liver of the present invention shortcake volume is: do not add any pigment and additive, chemical composition and mineral matter, not only have auxiliary protection function to hepatic injury, and rises and send out evenly, and level is obvious, and it is even to fill with filling, and the loose taste of taste is sweet, and filling moccasin is crisp.
Detailed description of the invention
Embodiment one
A nourishing the liver shortcake volume, described shortcake volume is made up of following parts by weight proportioning composition: 1500 parts, flour, 200 parts, cream, white sugar 100 parts, egg liquid 200 parts, 300 parts, milk, vanillic aldehyde 50 parts, white wine 20 parts and refined salt 70 parts.
Embodiment two
A kind of nourishing the liver shortcake volume, described shortcake volume is made up of following parts by weight proportioning composition: 1500 parts, flour, 200 parts, cream, white sugar 100 parts, egg liquid 200 parts, 300 parts, milk, vanillic aldehyde 50 parts, white wine 20 parts, refined salt 70 parts, 20 parts, Poria cocos, waxgourd seed 15 parts, rhizoma alismatis 15 parts, honeysuckle 15 parts, desmodium 15 parts, the bark of eucommia 15 parts, radix pseudostellariae 10 parts, radix scrophulariae 20 parts, plantain seed 15 parts, umbellate pore furgus 15 parts, fringed pink 15 Fen, pivot store 15 parts, the bighead atractylodes rhizome 15 parts and the stem pith of the rice-paper plant 10 parts.
What the nourishing the liver shortcake in embodiment 2 was rolled up is specially following steps:
1. first proportioning gets 20 parts, Poria cocos by weight, waxgourd seed 15 parts, rhizoma alismatis 15 parts, honeysuckle 15 parts, desmodium 15 parts, the bark of eucommia 15 parts, radix pseudostellariae 10 parts, radix scrophulariae 20 parts, plantain seed 15 parts, umbellate pore furgus 15 parts, fringed pink 15 Fen, pivot store 15 parts, it is for subsequent use to beat powder after the bighead atractylodes rhizome 15 parts and the stem pith of the rice-paper plant 10 parts mixing;
2. 200 parts, cream and vanillic aldehyde 50 parts are rubbed evenly;
3. by 1500 parts, flour, white sugar 100 parts of refined salt 70 parts, and adding 800 parts, water, to make dough leavening for subsequent use;
4. get good wake flour group in step 3 and roll into musculus cutaneus, by the cream in step 2 and vanillic aldehyde Bao Yan, roll into square piece, superpose five layers;
5. heat after 200 parts, cream, egg liquid 200 parts and milk 300 parts of mixing and stirring, then heat while stirring 10 minutes; Add white wine 20 parts, stir well the even filling that can squeeze and use;
6. the square piece of superposition in step 3 is rolled into the dough sheet of thick 0.8cm, twist on conical pipe, spool fed to boiler and be baked to surperficial to be that golden yellow is come out of the stove, after coming out of the stove, to pull up conical pipe cooling;
7. get the Cream roll in step 6, in cavity, clamp-on the filling in step 5.
Zoopery:
1. animal model: alcoholic liver injury model.
2. evaluation index: glutamic-pyruvic transaminase+glutamic-oxalacetic transaminease+liver histopathology inspection.
3. experimental subjects: the healthy mice that body weight is 15 ~ 20 grams, causes liver injury model with absolute ethyl alcohol.
4. according to the product of embodiment two, feed 30g to every mouse, within one day, feed three times, it is as follows to feed result after 3 months at every turn:
Table one is the impact (X ± SD) on liver enzyme vigor
Glutamic-oxalacetic transaminease vigor has significant difference (P<0.05) compared with model control group, Pancreas Glutamate-Pyruvate Transaminase Vigor has comparatively significant difference (P<0.01) compared with model control group, shows to reduce mice serum glutamic-pyruvic transaminase and glutamic-oxalacetic transaminease vigor.
Table two is to hepatic tissue section pathological effect (X ± SD)
Compared with model control group; experimental group can reduce necrosis of liver cells average mark (P<0.01), can judge that this product has assistant protection function results of animal as the positive to hepatic injury according to " health food inspection and assessment technical specification 2003 ".
Claims (4)
1. a nourishing the liver shortcake volume, is characterized in that: described shortcake volume is made up of following parts by weight proportioning composition: 1500 parts, flour, 200 parts, cream, white sugar 100 parts, egg liquid 200 parts, 300 parts, milk, vanillic aldehyde 50 parts, white wine 20 parts and refined salt 70 parts.
2. nourishing the liver shortcake volume according to claim 1, is characterized in that: the contained composition of described shortcake volume also comprises 20 parts, Poria cocos, waxgourd seed 15 parts, rhizoma alismatis 15 parts, honeysuckle 15 parts, desmodium 15 parts, the bark of eucommia 15 parts and radix pseudostellariae 10 parts.
3. nourishing the liver according to claim 2 shortcake volume, is characterized in that: composition contained by described steamed twisted roll also comprises radix scrophulariae 20 parts, plantain seed 15 parts, umbellate pore furgus 15 parts, fringed pink 15 Fen, pivot store 15 parts, the bighead atractylodes rhizome 15 parts and the stem pith of the rice-paper plant 10 parts.
4. the nourishing the liver shortcake volume according to Claims 2 or 3, is characterized in that: described Poria cocos is PORIA ALBA.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410586193.3A CN104256345B (en) | 2014-10-28 | 2014-10-28 | Nourishing the liver shortcake is rolled up |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410586193.3A CN104256345B (en) | 2014-10-28 | 2014-10-28 | Nourishing the liver shortcake is rolled up |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104256345A true CN104256345A (en) | 2015-01-07 |
| CN104256345B CN104256345B (en) | 2016-08-17 |
Family
ID=52148031
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410586193.3A Expired - Fee Related CN104256345B (en) | 2014-10-28 | 2014-10-28 | Nourishing the liver shortcake is rolled up |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256345B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284207A (en) * | 2013-05-24 | 2013-09-11 | 马氏庄园南京食品有限公司 | Oat souffle roll and preparation method thereof |
| CN103783106A (en) * | 2014-01-02 | 2014-05-14 | 柳培健 | Liver-protecting leisure spring roll and processing method thereof |
| CN104026191A (en) * | 2014-05-29 | 2014-09-10 | 马氏庄园南京食品有限公司 | Strawberry diamond puff and making method thereof |
| CN104082789A (en) * | 2014-05-29 | 2014-10-08 | 马氏庄园南京食品有限公司 | Strawberry mellow egg roll and preparation method thereof |
-
2014
- 2014-10-28 CN CN201410586193.3A patent/CN104256345B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284207A (en) * | 2013-05-24 | 2013-09-11 | 马氏庄园南京食品有限公司 | Oat souffle roll and preparation method thereof |
| CN103783106A (en) * | 2014-01-02 | 2014-05-14 | 柳培健 | Liver-protecting leisure spring roll and processing method thereof |
| CN104026191A (en) * | 2014-05-29 | 2014-09-10 | 马氏庄园南京食品有限公司 | Strawberry diamond puff and making method thereof |
| CN104082789A (en) * | 2014-05-29 | 2014-10-08 | 马氏庄园南京食品有限公司 | Strawberry mellow egg roll and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 邸瑞芳: "蛋酥卷制作技术", 《农产品加工（创新版）》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104256345B (en) | 2016-08-17 |
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| C41 | Transfer of patent application or patent right or utility model | ||
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Effective date of registration: 20160612 Address after: 266000 Shandong province Qingdao city Licang District Road No. 1020 Laoshan two unit 302 Applicant after: Li Shulan Address before: 430000 Optics Valley center, Optics Valley Avenue, East Lake Development Zone,,, 1-2-5, China Applicant before: WUHAN YUANTONGTANG BIOLOGICAL TECHNOLOGY CO., LTD. |
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Effective date of registration: 20181130 Address after: 405400 No. 30 Renmin Road, Wenfeng Street Office, Kaizhou District, Chongqing Patentee after: Kaixian Top Green Food Co., Ltd. Address before: 266000 Unit 302, 1020 Dalao Road, Licang District, Qingdao City, Shandong Province Patentee before: Li Shulan |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160817 Termination date: 20191028 |