CN106070455A - A kind of Fructus Jujubae Fructus Hordei Germinatus cake and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of Fructus Jujubae Fructus Hordei Germinatus cake and preparation method thereof, it is made up of following raw material: Fructus Tritici aestivi, bran of Radix Et Rhizoma Fagopyri Tatarici, Rhizoma Steudnerae Henryanae, Fructus Lycopersici esculenti, Fructus Jujubae, dish of enriching blood, cocoa powder, Herba Leonuri, Radix Angelicae Sinensis, salvia miltiorrhiza flower, Folium Elsholtziae cypriani, Rhizoma Zingiberis Recens sugar, Lethariella cladonioides, rose vinegar, Semen Tritici aestivi germ oil.The present invention uses citric acid water logging microwave to bake, modified by cellulase degradation again, preferably save the oxidation-resistant active ingredient of Fructus Hordei Germinatus, improve water soluble dietary fiber content, be conducive to the performance of physiological function of diet fiber, in conjunction with tartary buckwheat malt wheat bran trophic function composition, ferment, produce distinctive cellar for storing things perfume, improve the quality of product, it is more easy to be absorbed by organism metabolism, natural health, it is aided with Fructus Jujubae simultaneously, the nutritional labelings such as Lethariella cladonioides, imparting red date tea is fragrant, collaborative Herba Leonuri, the compositions such as salvia miltiorrhiza flower, more health value, regulation improves body function, there is blood circulation promoting and enriching, tranquilizing by nourishing the heart, the effects such as face nourishing antidebilitation.

Description

A kind of Fructus Jujubae Fructus Hordei Germinatus cake and preparation method thereof

Technical field

The present invention relates to a kind of Fructus Jujubae Fructus Hordei Germinatus cake and preparation method thereof, belong to food processing technology field.

Background technology

China is a Wheat Production and the big country of consumption, and Fructus Tritici aestivi is as the side-product of Semen Tritici aestivi flour processing factory, money Source electrode horn of plenty, can be used for the Fructus Tritici aestivi amount of exploitation every year up to 30-50 ten thousand t.For a long time, most flour mills are dividing The Fructus Hordei Germinatus separated out adds again people to used as fodder in wheat bran so that this precious resources fail to obtain abundant, reasonably utilize. Fructus Tritici aestivi accounts for the 2%-3% of wheat seed, is the source of life of wheat seed, is the part that whole wheat grain nutritive value is the highest, Containing extremely abundant and the protein of high-quality, fat, multivitamin, mineral and some trace physiologically active ingredients, sought Support scholars and be described as " the nutrition treasure-house that the mankind are natural ".

But, containing multiple enzyme in fresh wheat germ, especially with lipase and lipoxidase, they can be urged Changing unsaturated fatty acid in oxidation Fructus Tritici aestivi lipid is aldoketones small-molecule substance so that Fructus Tritici aestivi is difficult to keep storage steady Qualitative, thus limit the exploitation of Fructus Tritici aestivi to a certain extent；And inherent raw taste in Fructus Tritici aestivi It is difficult to be esthetically acceptable to the consumers.The most for a long time, the Fructus Tritici aestivi major part separated during wheat flour milling is mixed into bran Using as feedstuff in skin, this is used to say that the waste of a kind of resource to Fructus Tritici aestivi profit, greatly reduces the reality of Fructus Tritici aestivi Border is worth, and causes macronutrient to run off.

Now, Fructus Tritici aestivi is the most gradually come in our visual field, and its nutritive value and functional characteristic are by more and more Excavating, scientific research personnel sees the market prospect that Fructus Tritici aestivi is wide.Fructus Tritici aestivi deep processing and how to overcome Fructus Tritici aestivi Self-defect makes it preferably to play a role and has become as the important research object that Fructus Tritici aestivi develops.

In prior art, Fructus Tritici aestivi is many makes germ flour by superfine communication technique, or compounding unclassified stores is carried out Collocation, improves wheat germ powder coarse mouthfeel, but still suffers from the problems such as astringent, rehydration is poor, bad dispersibility, and mouthfeel list One.

The present invention, with Fructus Tritici aestivi as raw material, uses citric acid water logging system, the most anti-oxidation of color fixative, and microwave is baked can be fast Speed destroys bioenzyme activity, eliminates raw taste, more modified by cellulase degradation, and the antioxidation preferably saving Fructus Hordei Germinatus is lived Property composition, improves water soluble dietary fiber content, beneficially the performance of physiological function of diet fiber, in conjunction with tartary buckwheat malt wheat bran Trophic function composition, and by the granule after ripening is fermented, saccharifying and the starch consumed in ripening granule so that portion Point starch is because generating aminoacid, sugar, probiotics, and produces distinctive cellar for storing things perfume, improves the quality of product, is more easy to by organism metabolism Absorbing, natural health, mouthfeel is the most aromatic suitably, adds other trophic function compositions, a kind of nutritious, unique flavor of preparation Fructus Tritici aestivi food, more health care be worth.

Summary of the invention

The present invention is to make up the deficiencies in the prior art, it is provided that a kind of Fructus Jujubae Fructus Hordei Germinatus cake and preparation method thereof.

For reaching above-mentioned purpose, the technical solution used in the present invention is as follows:

A kind of Fructus Jujubae Fructus Hordei Germinatus cake, is made up of the raw material of following weight parts:

Fructus Tritici aestivi 400-450, bran of Radix Et Rhizoma Fagopyri Tatarici 80-90, Rhizoma Steudnerae Henryanae 60-80, Fructus Lycopersici esculenti 30-40, Fructus Jujubae 50-100, enrich blood dish 15- 20, cocoa powder 10-15, Herba Leonuri 2-3, Radix Angelicae Sinensis 3-5, salvia miltiorrhiza flower 2-4, Folium Elsholtziae cypriani 2-4, Rhizoma Zingiberis Recens sugar 8-10, Lethariella cladonioides 10-15, rose Rare vinegar is appropriate, Semen Tritici aestivi germ oil is appropriate.

The preparation method of described Fructus Jujubae Fructus Hordei Germinatus cake, comprises the following steps:

(1), bran of Radix Et Rhizoma Fagopyri Tatarici is embathed 1-2 hour in containing 0.02-0.04% Fructus Citri Limoniae aqueous acid, filtering means dehydration, put into micro- Ripple baking oven, is dried to burnt odor at 180-190 DEG C, takes out spray and moistens above-mentioned aqueous citric acid solution, and infiltration uniformly, then is done through vacuum freezing Dry, superfine grinding becomes powder, obtains tartary buckwheat bran corium farinosum；

(2), by Herba Leonuri, Radix Angelicae Sinensis, salvia miltiorrhiza flower, Folium Elsholtziae cypriani co-grinding, a small amount of Chinese liquor, overheated steaming at 170-180 DEG C are moistened in spray Decatize 10-15 minute, cold preservation 0.5-1 hour at-10 DEG C-0 DEG C, add 5-8 times of water and extract 1-2 hour at 90-95 DEG C, mistake Filter off slag, obtain lixiviating solution；

(3), dish of enriching blood clean, put into the boiling water blanching 30-50 second, put in the frozen water of 5-8% Sal leaching refrigeration but, drain strand Make end, Fructus Lycopersici esculenti is cleaned broken, put into beater in the lump with dish end, add the rose vinegar of 0.5-1 times, make pulping, pressure Filtering off slag, filtrate adds the stirring of Rhizoma Zingiberis Recens sugar and melts, and is concentrated into thick shape, obtains Fructus Lycopersici esculenti juice at 40-50 DEG C；

(4), by Rhizoma Steudnerae Henryanae remove the peel stripping and slicing, extracting red date stone, put into and divide containing infiltration 20-40 in 0.2-0.4% Fructus Citri Limoniae aqueous acid Clock, sifts out dehydration, puts into food steamer and steams 12-18 minute, is rolled into mud, adds Fructus Lycopersici esculenti thick paste, cocoa powder, stirring to thick cunning Shape, obtains Fructus Jujubae Rhizoma Steudnerae Henryanae cream；

(5), by Lethariella cladonioides it is crushed to 10-20 mesh, at 60-80 DEG C, toasts out perfume (or spice), then cold preservation 8-10 hour at-10 ± 2 DEG C, Add 10-15 times of water, extract at 80-90 DEG C, filter and remove residue, obtain Lethariella cladonioides liquid；

(6), infiltrating Fructus Tritici aestivi containing in 0.02-0.04% Fructus Citri Limoniae aqueous acid, dehydration drains, and puts into microwave oven, At 120-130 DEG C, bake out perfume (or spice), be ground to 120-200 mesh, add in the citric acid solution that pH is 4.0-4.5, add Semen Tritici aestivi The 0.2-0.4% cellulase of germ flour weight, enzymolysis 2-3 hour at 48-60 DEG C, boils enzyme denaturing, lyophilization, refined 200 mesh sieves, obtain wheat germ powder；

(7), by wheat germ powder, tartary buckwheat bran corium farinosum mixing and stirring, add appropriate Lethariella cladonioides liquid gelatinizing and pelletize, put into lixiviating solution The stewing steaming of middle infiltration is done to receipts, and the distillers yeast of particle weight 0.2-0.5% is admixed in cooling, ferments 8-12 hour at 28-38 DEG C of lower seal, At 80-90 DEG C, microwave bakes dry perfume, ground 100 sieves, adds Fructus Jujubae Rhizoma Steudnerae Henryanae cream and residue Lethariella cladonioides liquid, rubs and mix uniformly, pressure System section, uniformly sprays Semen Tritici aestivi germ oil, is baked to ripe perfume (or spice), to obtain final product.

Beneficial effects of the present invention is as follows:

Fructus Jujubae Fructus Hordei Germinatus cake prepared by the present invention, with Fructus Tritici aestivi as raw material, uses citric acid water logging system, the most anti-block of color fixative Changing, microwave bakes energy rapid damage bioenzyme activity, eliminates raw taste, more modified by cellulase degradation, preferably preserves The oxidation-resistant active ingredient of Fructus Hordei Germinatus, improves water soluble dietary fiber content, beneficially the performance of physiological function of diet fiber, In conjunction with tartary buckwheat malt wheat bran trophic function composition, and by the granule after ripening is fermented, saccharifying and consume ripening Starch in Li so that partial starch is because generating aminoacid, sugar, probiotics, and produces distinctive cellar for storing things perfume, improves the product of product Matter, is more easy to be absorbed by organism metabolism, natural health, is aided with the nutritional labeling such as Fructus Jujubae, Lethariella cladonioides simultaneously, gives red date tea fragrant, association The compositions, more health value such as same Herba Leonuri, salvia miltiorrhiza flower, regulation improves body function, has blood circulation promoting and enriching, tranquilizing by nourishing the heart, supports The effects such as face is anti-ageing.

Detailed description of the invention

A kind of Fructus Jujubae Fructus Hordei Germinatus cake, is made up of the raw material of following weight (jin):

Fructus Tritici aestivi 450, bran of Radix Et Rhizoma Fagopyri Tatarici 90, Rhizoma Steudnerae Henryanae 80, Fructus Lycopersici esculenti 40, Fructus Jujubae 80, dish 20 of enriching blood, cocoa powder 15, Herba Leonuri 3, Radix Angelicae Sinensis 5, salvia miltiorrhiza flower 4, Folium Elsholtziae cypriani 4, Rhizoma Zingiberis Recens sugar 10, Lethariella cladonioides 15, rose vinegar is appropriate, Semen Tritici aestivi germ oil is appropriate.

The preparation method of described Fructus Jujubae Fructus Hordei Germinatus cake, comprises the following steps:

(1), bran of Radix Et Rhizoma Fagopyri Tatarici is embathed 2 hours in containing 0.04% Fructus Citri Limoniae aqueous acid, filtering means dehydration, puts into microwave oven, Being dried to burnt odor at 190 DEG C, take out spray and moisten above-mentioned aqueous citric acid solution, infiltration is uniform, then through vacuum lyophilization, superfine grinding Cheng Fen, obtains tartary buckwheat bran corium farinosum；

(2), by Herba Leonuri, Radix Angelicae Sinensis, salvia miltiorrhiza flower, Folium Elsholtziae cypriani co-grinding, a small amount of Chinese liquor is moistened in spray, and at 180 DEG C, superheated steam steams Make 15 minutes, cold preservation 1 hour at-10 DEG C, add 8 times of water and extract 2 hours at 95 DEG C, filter and remove residue, obtain lixiviating solution；

(3), dish of enriching blood clean, put into boiling water blanching 50 seconds, put in the frozen water of 8% Sal leaching refrigeration but, drain and be stranding into End, cleans Fructus Lycopersici esculenti broken, puts into beater in the lump with dish end, add the rose vinegar of 1 times, make pulping, and filter pressing is removed slag, filter Liquid adds the stirring of Rhizoma Zingiberis Recens sugar and melts, and is concentrated into thick shape, obtains Fructus Lycopersici esculenti juice at 50 DEG C；

(4), by Rhizoma Steudnerae Henryanae remove the peel stripping and slicing, extracting red date stone, put into and infiltrate 40 minutes containing in 0.4% Fructus Citri Limoniae aqueous acid, sift out de- Water, puts into food steamer and steams 18 minutes, is rolled into mud, adds Fructus Lycopersici esculenti thick paste, cocoa powder, stirring to thick sliding shape, obtains Fructus Jujubae Rhizoma Steudnerae Henryanae Cream；

(5), by Lethariella cladonioides it is crushed to 20 mesh, at 80 DEG C, toasts out perfume (or spice), then cold preservation 10 hours at-12 DEG C, add 15 times of water, Extract at 90 DEG C, filter and remove residue, obtain Lethariella cladonioides liquid；

(6), infiltrating Fructus Tritici aestivi containing in 0.04% Fructus Citri Limoniae aqueous acid, dehydration drains, and puts into microwave oven, 130 Bake out perfume (or spice) at DEG C, be ground to 1200 mesh, add in the citric acid solution that pH is 4.0, add the 0.3% of wheat germ powder weight Cellulase, enzymolysis 3 hours at 60 DEG C, boil enzyme denaturing, lyophilization, refined 200 mesh sieves, and obtained wheat germ powder；

(7), by wheat germ powder, tartary buckwheat bran corium farinosum mixing and stirring, add appropriate Lethariella cladonioides liquid gelatinizing and pelletize, put into lixiviating solution The stewing steaming of middle infiltration is done to receipts, and the distillers yeast of particle weight 0.5% is admixed in cooling, ferments 12 hours at 38 DEG C of lower seals, micro-at 90 DEG C Ripple bakes dry perfume, ground 100 sieves, adds Fructus Jujubae Rhizoma Steudnerae Henryanae cream and residue Lethariella cladonioides liquid, rubs and mix uniformly, and compacting section is uniformly sprayed Drench Semen Tritici aestivi germ oil, be baked to ripe perfume (or spice), to obtain final product.

Claims (2)

1. a Fructus Jujubae Fructus Hordei Germinatus cake, it is characterised in that be made up of the raw material of following weight parts:

Fructus Tritici aestivi 400-450, bran of Radix Et Rhizoma Fagopyri Tatarici 80-90, Rhizoma Steudnerae Henryanae 60-80, Fructus Lycopersici esculenti 30-40, Fructus Jujubae 50-100, enrich blood dish 15- 20, cocoa powder 10-15, Herba Leonuri 2-3, Radix Angelicae Sinensis 3-5, salvia miltiorrhiza flower 2-4, Folium Elsholtziae cypriani 2-4, Rhizoma Zingiberis Recens sugar 8-10, Lethariella cladonioides 10-15, rose Rare vinegar is appropriate, Semen Tritici aestivi germ oil is appropriate.

2. the preparation method of a Fructus Jujubae Fructus Hordei Germinatus cake as claimed in claim 1, it is characterised in that comprise the following steps:

(1), bran of Radix Et Rhizoma Fagopyri Tatarici is embathed 1-2 hour in containing 0.02-0.04% Fructus Citri Limoniae aqueous acid, filtering means dehydration, put into micro- Ripple baking oven, is dried to burnt odor at 180-190 DEG C, takes out spray and moistens above-mentioned aqueous citric acid solution, and infiltration uniformly, then is done through vacuum freezing Dry, superfine grinding becomes powder, obtains tartary buckwheat bran corium farinosum；

(2), by Herba Leonuri, Radix Angelicae Sinensis, salvia miltiorrhiza flower, Folium Elsholtziae cypriani co-grinding, a small amount of Chinese liquor, overheated steaming at 170-180 DEG C are moistened in spray Decatize 10-15 minute, cold preservation 0.5-1 hour at-10 DEG C-0 DEG C, add 5-8 times of water and extract 1-2 hour at 90-95 DEG C, mistake Filter off slag, obtain lixiviating solution；

(3), dish of enriching blood clean, put into the boiling water blanching 30-50 second, put in the frozen water of 5-8% Sal leaching refrigeration but, drain strand Make end, Fructus Lycopersici esculenti is cleaned broken, put into beater in the lump with dish end, add the rose vinegar of 0.5-1 times, make pulping, pressure Filtering off slag, filtrate adds the stirring of Rhizoma Zingiberis Recens sugar and melts, and is concentrated into thick shape, obtains Fructus Lycopersici esculenti juice at 40-50 DEG C；

(4), by Rhizoma Steudnerae Henryanae remove the peel stripping and slicing, extracting red date stone, put into and divide containing infiltration 20-40 in 0.2-0.4% Fructus Citri Limoniae aqueous acid Clock, sifts out dehydration, puts into food steamer and steams 12-18 minute, is rolled into mud, adds Fructus Lycopersici esculenti thick paste, cocoa powder, stirring to thick cunning Shape, obtains Fructus Jujubae Rhizoma Steudnerae Henryanae cream；

(5), by Lethariella cladonioides it is crushed to 10-20 mesh, at 60-80 DEG C, toasts out perfume (or spice), then cold preservation 8-10 hour at-10 ± 2 DEG C, Add 10-15 times of water, extract at 80-90 DEG C, filter and remove residue, obtain Lethariella cladonioides liquid；

(6), infiltrating Fructus Tritici aestivi containing in 0.02-0.04% Fructus Citri Limoniae aqueous acid, dehydration drains, and puts into microwave oven, At 120-130 DEG C, bake out perfume (or spice), be ground to 120-200 mesh, add in the citric acid solution that pH is 4.0-4.5, add Semen Tritici aestivi The 0.2-0.4% cellulase of germ flour weight, enzymolysis 2-3 hour at 48-60 DEG C, boils enzyme denaturing, lyophilization, refined 200 mesh sieves, obtain wheat germ powder；

(7), by wheat germ powder, tartary buckwheat bran corium farinosum mixing and stirring, add appropriate Lethariella cladonioides liquid gelatinizing and pelletize, put into lixiviating solution The stewing steaming of middle infiltration is done to receipts, and the distillers yeast of particle weight 0.2-0.5% is admixed in cooling, ferments 8-12 hour at 28-38 DEG C of lower seal, At 80-90 DEG C, microwave bakes dry perfume, ground 100 sieves, adds Fructus Jujubae Rhizoma Steudnerae Henryanae cream and residue Lethariella cladonioides liquid, rubs and mix uniformly, pressure System section, uniformly sprays Semen Tritici aestivi germ oil, is baked to ripe perfume (or spice), to obtain final product.