CN105941535A - Preserved egg antipyretic intestine-heat reducing red date fruitcake and preparation method thereof - Google Patents
Preserved egg antipyretic intestine-heat reducing red date fruitcake and preparation method thereof Download PDFInfo
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- CN105941535A CN105941535A CN201610314940.7A CN201610314940A CN105941535A CN 105941535 A CN105941535 A CN 105941535A CN 201610314940 A CN201610314940 A CN 201610314940A CN 105941535 A CN105941535 A CN 105941535A
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- Prior art keywords
- fructus jujubae
- preserved egg
- fruitcake
- antipyretic
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preserved egg antipyretic intestine-heat reducing red date fruitcake characterized by comprising the following raw materials by weight parts: glutinous rice 500-550, red date 300-350, egg white 200-240, pectase 1-2, milk 400-450, lactic acid bacteria 0.5-1, citric acid 0.8-0.9, malic acid 0.5-0.6, cane sugar 20-24, mint juice 9-10, and wine 250-260. The preserved egg antipyretic intestine-heat reducing red date fruitcake is smooth in taste, and red date nutrition can be fully dissolved; the glutinous rice has tea fragrance; the fruitcake is sour-sweet moderate, and has aromatic flavor.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of date cake, particularly relate to that a kind of shagreen egg is antipyretic removes intestinal
Red as fire Fructus Jujubae fruitcake and preparation method thereof.
Background technology
Fructus Jujubae is the fruit that a kind of medicinal and nutritional values is high.The sweet acid of fresh Fructus Jujubae is good to eat, containing rich in protein, amino
Acid, sugar, electrolytes and minerals etc..Especially Vc, Vp (rutin) content is the highest, and other is such as vitamin B1, B1, A, Buddhist nun
Gram acid wait the abundantest.Modern science research finds, Vp has certain curative effect to prophylaxis of cancer and senile hypertension.It addition, Fructus Jujubae
In containing jujube polysaccharide, Adenosine cyclic phosphate (c AM P) and cyclic guanosine monophosphate (c GM P).Red jujube polysaccharide has obvious anti-benefit
Activity and the lymphopoietic effect of promotion, can control cell division and differentiation, the growth of regulation cell and aging.cAM P
With cGM P, there is anticancer increase and promote that cancerous cell is converted to Normocellular ability, also have one to preventing and treating coronary heart disease
Fixed curative effect.China's jujube cultivars gets more and more in recent years, and planted area constantly expands, and the yield of Fructus Jujubae increases substantially.But
Owing to Fructus Jujubae contains the moisture of about 80%, being difficult to preserve, be difficult to transport, processing is substantially at the manual and primary process segment, does not has
There is formation large-scale mass production.According to statistics, fresh Fructus Jujubae is up to 20 %～30% because of the quantity of loss of rotting every year.Therefore,
The processing of Fructus Jujubae is particularly important.
At present, on market, Fructus Jujubae food is of less types, and major part is small-scale production, it is difficult to meet the need of consumer
Want.
Summary of the invention
It is an object of the invention to provide one and can remove thoroughly by Fructus Corni, taste is fine and smooth, and red date nutrient can fully dissolve
Coming, and Oryza glutinosa has tea delicate fragrance, sour-sweet moderate, the preserved egg of aromatic flavor is antipyretic removes intestinal red as fire Fructus Jujubae fruitcake and preparation method thereof.
The technical solution adopted in the present invention is:
A kind of preserved egg is antipyretic removes intestinal red as fire Fructus Jujubae fruitcake, it is characterised in that be made up of following raw material:
Oryza glutinosa 500-550, Fructus Jujubae 300-350, Ovum Gallus domesticus album 200-240, pectase 1-2, milk 400-450, lactic acid bacteria 0.5-1, lemon
Lemon acid 0.8-0.9, malic acid 0.5-0.6, sucrose 20-24, Herba Menthae juice 9-10, wine 250-260, gellant 3-4, Folium Camelliae sinensis
180-200, flour 50-60, Semen Maydis oil 200-210, saline 300-350, Fructus Momordicae charantiae 17-18, preserved egg 15-16；
The antipyretic preparation method removing intestinal red as fire Fructus Jujubae fruitcake of described preserved egg, it is characterised in that comprise the following steps:
(1) screening sterilization: select intact Fructus Jujubae fruit, cleaned up by fruit, is then placed in white vinegar soaking 10-15 minute
Soft to peel, taking-up drains, and puts into examine in baking box 5-6 minute and fold occurs to peel, takes out and the most manually peels off peel, then will
The Fructus Jujubae removing peel is cut into block, puts into soak in saline 20-30 minute and takes out:
(2) fermentation is dried: is placed in Ovum Gallus domesticus album by sterilized Fructus Jujubae block and stirs, and adds pectinase treatment, then is put into
Break into powder after drying under the sun, then powder is mixed with milk boil, inoculating lactic acid bacterium, after fermenting 30-35 days, takes out sterilizing
Process and dry grinds again；
(3) grinding boils: squeezed the juice by Fructus Momordicae charantiae, and the powder after fermenting grinds 10-15 minute with red wine and water, adds hardship
Melon juice, citric acid, malic acid, sucrose, Herba Menthae juice stir while being heated to 80-90 degree, add gellant, put into after cooling
Homogenizing 2-3 hour in homogenizer, prepares Fructus Jujubae mud, takes out stand-by；
(4) Oryza glutinosa processing: Folium Camelliae sinensis is put into boiling millet paste in boiling water, puts into after being cleaned by Oryza glutinosa in millet paste and soaks 1-2 days, takes out
Dry, put into and pot is cooked into glutinous rice；
(5) allotment makes: crushed, be pounded mud by preserved egg, by gained Fructus Jujubae mud in step (3) and glutinous rice mixing and stirring,
It is injected separately into in-mold molding again, puts into refrigerator cold-storage 1-2 hour, take out the demoulding, the material block of molding is put in flour and roll
Rub so that it is surface attachment one aspect powder, the material block being wrapped with flour is put in Semen Maydis oil and fry 10-15 minute, to obtain final product.
The invention have the benefit that
The present invention uses white vinegar to soak and baking process so that the peel of Fructus Jujubae is easy to remove, and the Fructus Jujubae after baking has uniqueness
Fragrance, because containing substantial amounts of pectin, Plant fiber in the peel of Fructus Jujubae, the course of processing being difficult to remove, affecting mouthfeel, because of
This, use this processing step so that Fructus Jujubae skin is removed more thorough, and use saline sterilization, edible safer, reduces
Chemical addition agent edible, dries fermentation by Fructus Jujubae so that Fructus Jujubae thoroughly merges with the taste of milk so that the taste of Fructus Jujubae
The strongest aromatic, and after fermentation, nutritional labeling is abundanter, the Fructus Jujubae after fermentation grinds together with wine again so that Fructus Jujubae
The Fructus Jujubae polyphenol component of powder is dissolved in ethanol and water constituent more fully, is more favorable for absorption of human body, and adds multiple seasoning
Agent so that taste more preferably, and is processed through homogenizing, and mouthfeel is finer and smoother, then is sufficiently mixed with glutinous rice, and glutinous rice mixes with tea
Close so that glutinous rice has Folium Camelliae sinensis delicate fragrance, and uses frying technological process, flour is wrapped in date cake surface, carries out fried so that
Date cake is tasted, and tenders with a crispy crust, and outside fried layer can pin the delicate fragrance of internal date cake, adds preserved egg simultaneously, has
The antipyretic health-care effect removing intestinal fire.
Detailed description of the invention
A kind of preserved egg is antipyretic removes intestinal red as fire Fructus Jujubae fruitcake, it is characterised in that be made up of following raw material:
Oryza glutinosa 500-550, Fructus Jujubae 300-350, Ovum Gallus domesticus album 200-240, pectase 1-2, milk 400-450, lactic acid bacteria 0.5-1, lemon
Lemon acid 0.8-0.9, malic acid 0.5-0.6, sucrose 20-24, Herba Menthae juice 9-10, wine 250-260, gellant 3-4, Folium Camelliae sinensis
180-200, flour 50-60, Semen Maydis oil 200-210, saline 300-350, Fructus Momordicae charantiae 17-18, preserved egg 15-16；
The antipyretic preparation method removing intestinal red as fire Fructus Jujubae fruitcake of described preserved egg, it is characterised in that comprise the following steps:
(1) screening sterilization: select intact Fructus Jujubae fruit, cleaned up by fruit, is then placed in white vinegar soaking 10-15 minute
Soft to peel, taking-up drains, and puts into examine in baking box 5-6 minute and fold occurs to peel, takes out and the most manually peels off peel, then will
The Fructus Jujubae removing peel is cut into block, puts into soak in saline 20-30 minute and takes out:
(2) fermentation is dried: is placed in Ovum Gallus domesticus album by sterilized Fructus Jujubae block and stirs, and adds pectinase treatment, then is put into
Break into powder after drying under the sun, then powder is mixed with milk boil, inoculating lactic acid bacterium, after fermenting 30-35 days, takes out sterilizing
Process and dry grinds again；
(3) grinding boils: squeezed the juice by Fructus Momordicae charantiae, and the powder after fermenting grinds 10-15 minute with red wine and water, adds hardship
Melon juice, citric acid, malic acid, sucrose, Herba Menthae juice stir while being heated to 80-90 degree, add gellant, put into after cooling
Homogenizing 2-3 hour in homogenizer, prepares Fructus Jujubae mud, takes out stand-by；
(4) Oryza glutinosa processing: Folium Camelliae sinensis is put into boiling millet paste in boiling water, puts into after being cleaned by Oryza glutinosa in millet paste and soaks 1-2 days, takes out
Dry, put into and pot is cooked into glutinous rice；
(5) allotment makes: crushed, be pounded mud by preserved egg, by gained Fructus Jujubae mud in step (3) and glutinous rice mixing and stirring,
It is injected separately into in-mold molding again, puts into refrigerator cold-storage 1-2 hour, take out the demoulding, the material block of molding is put in flour and roll
Rub so that it is surface attachment one aspect powder, the material block being wrapped with flour is put in Semen Maydis oil and fry 10-15 minute, to obtain final product.
Claims (2)
1. a preserved egg is antipyretic removes intestinal red as fire Fructus Jujubae fruitcake, it is characterised in that be made up of following raw material:
Oryza glutinosa 500-550, Fructus Jujubae 300-350, Ovum Gallus domesticus album 200-240, pectase 1-2, milk 400-450, lactic acid bacteria 0.5-1, lemon
Lemon acid 0.8-0.9, malic acid 0.5-0.6, sucrose 20-24, Herba Menthae juice 9-10, wine 250-260, gellant 3-4, Folium Camelliae sinensis
180-200, flour 50-60, Semen Maydis oil 200-210, saline 300-350, Fructus Momordicae charantiae 17-18, preserved egg 15-16.
The antipyretic preparation method removing intestinal red as fire Fructus Jujubae fruitcake of preserved egg the most according to claim 1, it is characterised in that include following step
Rapid:
Screening sterilization: select intact Fructus Jujubae fruit, cleaned up by fruit, is then placed in white vinegar soaking 10-15 minute extremely
Peel is soft, and taking-up drains, and puts into examine in baking box 5-6 minute and fold occurs to peel, takes out and the most manually peels off peel, then will go
Except the Fructus Jujubae of peel is cut into block, put into saline to soak 20-30 minute and take out:
Fermentation is dried: is placed in Ovum Gallus domesticus album by sterilized Fructus Jujubae block and stirs, and adds pectinase treatment, then is put into the sun
Under dry after break into powder, then powder mixed with milk boil, inoculating lactic acid bacterium, after fermenting 30-35 days, take out sterilization treatment
Dry grinds again；
Grinding boils: squeezed the juice by Fructus Momordicae charantiae, is ground 10-15 minute with red wine and water by the powder after fermentation, adds Fructus Momordicae charantiae
Juice, citric acid, malic acid, sucrose, Herba Menthae juice stir while being heated to 80-90 degree, add gellant, put into all after cooling
Homogenizing 2-3 hour in matter machine, prepares Fructus Jujubae mud, takes out stand-by；
Oryza glutinosa is processed: Folium Camelliae sinensis is put into boiling millet paste in boiling water, puts in millet paste and soak 1-2 days after being cleaned by Oryza glutinosa, and taking-up is dried in the air
Dry, put into and pot is cooked into glutinous rice；
Allotment makes: crushed, be pounded mud by preserved egg, by gained Fructus Jujubae mud in step (3) and glutinous rice mixing and stirring, then divides
Do not inject in-mold molding, put into refrigerator cold-storage 1-2 hour, take out the demoulding, the material block of molding is put into tumbling in flour, makes
Its surface attachment one aspect powder, puts into the material block being wrapped with flour in Semen Maydis oil and fries 10-15 minute, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610314940.7A CN105941535A (en) | 2016-05-13 | 2016-05-13 | Preserved egg antipyretic intestine-heat reducing red date fruitcake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610314940.7A CN105941535A (en) | 2016-05-13 | 2016-05-13 | Preserved egg antipyretic intestine-heat reducing red date fruitcake and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105941535A true CN105941535A (en) | 2016-09-21 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610314940.7A Withdrawn CN105941535A (en) | 2016-05-13 | 2016-05-13 | Preserved egg antipyretic intestine-heat reducing red date fruitcake and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156553A (en) * | 2017-05-23 | 2017-09-15 | 江西农业大学 | A kind of lime-preserved egg protein sources anti-inflammatory peptide beverage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101530130A (en) * | 2008-03-13 | 2009-09-16 | 魏立华 | Production method of red date yoghurt |
| CN103548958A (en) * | 2013-10-24 | 2014-02-05 | 合肥市香口福工贸有限公司 | Processing method for mango fruitcakes |
-
2016
- 2016-05-13 CN CN201610314940.7A patent/CN105941535A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101530130A (en) * | 2008-03-13 | 2009-09-16 | 魏立华 | Production method of red date yoghurt |
| CN103548958A (en) * | 2013-10-24 | 2014-02-05 | 合肥市香口福工贸有限公司 | Processing method for mango fruitcakes |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156553A (en) * | 2017-05-23 | 2017-09-15 | 江西农业大学 | A kind of lime-preserved egg protein sources anti-inflammatory peptide beverage and preparation method thereof |
| CN107156553B (en) * | 2017-05-23 | 2020-09-15 | 江西农业大学 | Preserved egg protein-derived anti-inflammatory peptide beverage and preparation method thereof |
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Application publication date: 20160921 |