CN106172653A - A kind of Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake rich in anthocyanidin - Google Patents
A kind of Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake rich in anthocyanidin Download PDFInfo
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- CN106172653A CN106172653A CN201610599490.0A CN201610599490A CN106172653A CN 106172653 A CN106172653 A CN 106172653A CN 201610599490 A CN201610599490 A CN 201610599490A CN 106172653 A CN106172653 A CN 106172653A
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- citri reticulatae
- rhizoma dioscoreae
- pericarpium citri
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- 229930014669 anthocyanidin Natural products 0.000 title claims abstract description 15
- 150000001452 anthocyanidin derivatives Chemical class 0.000 title claims abstract description 15
- 235000008758 anthocyanidins Nutrition 0.000 title claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 244000269722 Thea sinensis Species 0.000 claims abstract description 21
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 18
- 235000020279 black tea Nutrition 0.000 claims abstract description 18
- 241000628997 Flos Species 0.000 claims abstract description 16
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 8
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 8
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 8
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 8
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 8
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 8
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 8
- 235000009392 Vitis Nutrition 0.000 claims abstract description 8
- 241000219095 Vitis Species 0.000 claims abstract description 8
- 235000021014 blueberries Nutrition 0.000 claims abstract description 8
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 7
- 239000001509 sodium citrate Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 8
- 240000006914 Aspalathus linearis Species 0.000 claims description 7
- 235000012984 Aspalathus linearis Nutrition 0.000 claims description 7
- 241000233866 Fungi Species 0.000 claims description 7
- 108010059892 Cellulase Proteins 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 235000003143 Panax notoginseng Nutrition 0.000 claims description 6
- 241000180649 Panax notoginseng Species 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims 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 description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 239000003814 drug Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 244000061458 Solanum melongena Species 0.000 claims description 3
- OHJMTUPIZMNBFR-UHFFFAOYSA-N biuret Chemical compound NC(=O)NC(N)=O OHJMTUPIZMNBFR-UHFFFAOYSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 229960000935 dehydrated alcohol Drugs 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 3
- 229940088598 enzyme Drugs 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 230000011218 segmentation Effects 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- 235000013616 tea Nutrition 0.000 claims description 3
- 238000002604 ultrasonography Methods 0.000 claims description 3
- 235000021028 berry Nutrition 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 241001537207 Flammulina Species 0.000 abstract description 4
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000010894 Artemisia argyi Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 244000030166 artemisia Species 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake rich in anthocyanidin, is made up of following raw material: Rhizoma Dioscoreae 80 100, black tea draw-off juice 120 125, Pericarpium Citri Reticulatae 30 35, Mel 40 50, Herba Ocimi (Herba Ocimi Pilosi) 10 13, Pericarpium Vitis viniferae 35 40, purple cabbage 10 15, blue berry 30 35, sodium citrate 0.01 0.02, Flos Rosae Rugosae 67, Ramulus Cinnamomi 45, Flos Carthami 34 etc.；A kind of Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake rich in anthocyanidin of the present invention, add water soluble dietary fiber, there is excellent physiological hygiene function, energy diet balance, the present invention utilizes the mushroom foot of Flammulina velutiper (Fr.) Sing to be prepared from as raw material, it is possible to effectively utilize Flammulina velutiper (Fr.) Sing, avoid waste and pollute, Rhizoma Dioscoreae and Pericarpium Citri Reticulatae are arranged in pairs or groups and makes cake, have regulating qi-flowing for strengthening spleen, effect of nourishing the stomach.
Description
Technical field
The present invention relates to a kind of Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake rich in anthocyanidin, particularly relate to a kind of Rhizoma Dioscoreae Pericarpium Citri Reticulatae rich in anthocyanidin
Cake and preparation method thereof.
Background technology
Cake is a kind of instant food that people are often edible, and its mouthfeel is fine, as diatery supplement, nutritious, it is possible to full
Abdomen, but cake the most on sale is the most all not to be all master with taste, does not have what health care, and generally meals
It is not enough that fiber content deficiency is easily caused digestive tract power, and the situation of constipation occurs, along with the raising of people's living standard, people couple
The health care of food is the most increasingly paid attention to, and the cake on market can not meet people's needs.
Summary of the invention
Instant invention overcomes prior art not enough, it is provided that a kind of Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake rich in anthocyanidin.
The present invention is achieved by the following technical solutions:
A kind of Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake rich in anthocyanidin, is made up of following raw material: Rhizoma Dioscoreae 80-100, black tea draw-off juice 120-125,
Pericarpium Citri Reticulatae 30-35, Mel 40-50, Herba Ocimi (Herba Ocimi Pilosi) 10-13, Pericarpium Vitis viniferae 35-40, purple cabbage 10-15, blue berry 30-35, sodium citrate 0.01-
0.02, Flos Rosae Rugosae 6-7, Ramulus Cinnamomi 4-5, Flos Carthami 3-4, Folium Artemisiae Argyi 4-5, Radix Paeoniae Rubra 5-6, Radix Notoginseng 4-5, Herba Erigerontis 1-2, needle mushroom foot
10-15, flour 70-80, yeast powder 2-3, Folium Camelliae sinensis 8-10, red tea fungus 2-3, Sal 5-6, sucrose 35-40, water are appropriate.
A kind of preparation method of the Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake rich in anthocyanidin, including following technique:
(1) Rhizoma Dioscoreae being cleaned peeling, be cut into block, be placed in pot, pour black tea draw-off juice into, heating is stewed and is boiled, boils and blotted to black tea draw-off juice, take
In Guo, all materials, are placed in container, mash into Rhizoma dioscoreae paste, standby；
(2) being cleaned by Pericarpium Citri Reticulatae, drain the water, be placed in pot, pour Mel, appropriate water into, heating boils, and treats Pericarpium Citri Reticulatae variable color, takes pot
In all materials, standby；
(3) Pericarpium Vitis viniferae, purple cabbage are cleaned, mix with the water of 3-4 times amount and be placed in defibrination in fiberizer, obtain serosity, be placed in container
In, adding cellulase, enzymolysis extracts after terminating under the ultrasound condition of 200-300W, and gained serosity is centrifuged, and filters, obtains filtrate
Standby；
(4) blue berry, Herba Ocimi (Herba Ocimi Pilosi) are cleaned, put in pot after blending, add sodium citrate, heat while stirring, obtain blue after 5-6 minute
Certain kind of berries Herba Ocimi (Herba Ocimi Pilosi) beans is standby；
(5) by Flos Rosae Rugosae, Ramulus Cinnamomi, Flos Carthami, Folium Artemisiae Argyi, Radix Paeoniae Rubra, Radix Notoginseng, the Herba Erigerontis water heating extraction of 5-10 times amount, filter,
Chinese medicine extraction liquid is standby；
(6) needle mushroom foot is cleaned up, drain and be placed on 80 DEG C of drying in air dry oven, then pulverized, cross 60
Mesh sieve, obtains needle mushroom foot powder, is placed in container, adds the pure water of 20 times amount, regulates pH to 6.0, adds compound protein
Enzyme, 40 DEG C of enzymolysis in constant temperature oscillator, by biuret reagent detection to without aubergine generation, go out protein, remove
After albumen, suspension pH being adjusted to 4.6, be heated to 60 DEG C and keep 20min, enzyme denaturing cools down, in being cooled to the mixed liquor of 50 DEG C
Add appropriate cellulase, sucking filtration after enzymolysis, add dehydrated alcohol, centrifugal after standing 10 hours, it is drying to obtain solubility
Dietary fiber, standby；
(7) being placed in container by Folium Camelliae sinensis, boiling water is cooled to 85-95 DEG C, pour in the container being placed with Folium Camelliae sinensis, constant temperature keeps 30-
40 minutes, filter off tealeaf residue, add sucrose, boil again after stirring, be cooled to room temperature, red tea fungus is inoculated in tea,
28 DEG C of constant temperature quiescent culture, ferment 5 days, take fermented black tea bacterium solution standby；
(8) material that the process in step (1), (2), (3), (4), (5), (6) is obtained and flour, yeast powder, Sal, black tea
Bacterium solution merges, and adds suitable quantity of water, puts into stirring 20min in dough-making powder blender, and under the constant temperature of 40 DEG C, standing for fermentation 5-6 is little
Time, by the dough segmentation fermented, shaping, balance, place into and proofing box proofs 60min, take out and send into baking box, bake i.e.
Can.
Compared with prior art, the invention have the advantage that
A kind of Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake rich in anthocyanidin of the present invention, adds water soluble dietary fiber, has excellent physiological hygiene
Function, energy diet balance, the present invention utilizes the mushroom foot of Flammulina velutiper (Fr.) Sing to be prepared from as raw material, it is possible to effectively utilize Flammulina velutiper (Fr.) Sing,
Avoiding waste and pollute, Rhizoma Dioscoreae and Pericarpium Citri Reticulatae being arranged in pairs or groups and make cake, have regulating qi-flowing for strengthening spleen, effect of nourishing the stomach, the present invention utilizes Folium Camelliae sinensis
Water prepares black tea bacterium solution, and black tea bacterium solution has good nourishing the stomach warming the stomach effect, uses with Rhizoma Dioscoreae Pericarpium Citri Reticulatae, it is possible to increase the present invention simultaneously
The stomach nourishing health effect of cake, and cake can be made to have the fragrance that red tea fungus is unique, Pericarpium Citri Reticulatae uses Mel processed with honey, sour-sweet can
Mouthful, add Pericarpium Vitis viniferae purple cabbage extract, rich in anthocyanidin, have antioxidation to understand effect of interior free yl, with Flos Rosae Rugosae, osmanthus
The Chinese medicine extract such as branch, Flos Carthami, Folium Artemisiae Argyi are reasonably combined, enhance microcirculatory effect of promotion health of the present invention, good for health.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake rich in anthocyanidin, is made up of following weight portion (Kg) raw material: Rhizoma Dioscoreae 80, black tea draw-off juice 120, Pericarpium Citri Reticulatae
30, Mel 40, Herba Ocimi (Herba Ocimi Pilosi) 10, Pericarpium Vitis viniferae 35, purple cabbage 10, blue berry 30, sodium citrate 0.01, Flos Rosae Rugosae 6, Ramulus Cinnamomi 4, Flos Carthami 3, Chinese mugwort
Leaf 4, Radix Paeoniae Rubra 5, Radix Notoginseng 4, Herba Erigerontis 1, needle mushroom foot 10, flour 70-80, yeast powder 2, Folium Camelliae sinensis 8, red tea fungus 2, Sal 5, sugarcane
Sugar 35, water are appropriate.
A kind of preparation method of the Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake rich in anthocyanidin, including following technique:
(1) Rhizoma Dioscoreae being cleaned peeling, be cut into block, be placed in pot, pour black tea draw-off juice into, heating is stewed and is boiled, boils and blotted to black tea draw-off juice, take
In Guo, all materials, are placed in container, mash into Rhizoma dioscoreae paste, standby；
(2) being cleaned by Pericarpium Citri Reticulatae, drain the water, be placed in pot, pour Mel, appropriate water into, heating boils, and treats Pericarpium Citri Reticulatae variable color, takes pot
In all materials, standby；
(3) Pericarpium Vitis viniferae, purple cabbage are cleaned, mix with the water of 3 times amount and be placed in defibrination in fiberizer, obtain serosity, be placed in container,
Adding cellulase, enzymolysis extracts after terminating under the ultrasound condition of 200W, and gained serosity is centrifuged, and filters, obtains filtrate standby；
(4) blue berry, Herba Ocimi (Herba Ocimi Pilosi) are cleaned, put in pot after blending, add sodium citrate, heat while stirring, after 5 minutes, obtain blue berry
Herba Ocimi (Herba Ocimi Pilosi) beans is standby；
(5) by Flos Rosae Rugosae, Ramulus Cinnamomi, Flos Carthami, Folium Artemisiae Argyi, Radix Paeoniae Rubra, Radix Notoginseng, the Herba Erigerontis water heating extraction of 5 times amount, filter, in obtaining
Medicament extracting solution is standby；
(6) needle mushroom foot is cleaned up, drain and be placed on 80 DEG C of drying in air dry oven, then pulverized, cross 60
Mesh sieve, obtains needle mushroom foot powder, is placed in container, adds the pure water of 20 times amount, regulates pH to 6.0, adds compound protein
Enzyme, 40 DEG C of enzymolysis in constant temperature oscillator, by biuret reagent detection to without aubergine generation, go out protein, remove
After albumen, suspension pH being adjusted to 4.6, be heated to 60 DEG C and keep 20min, enzyme denaturing cools down, in being cooled to the mixed liquor of 50 DEG C
Add appropriate cellulase, sucking filtration after enzymolysis, add dehydrated alcohol, centrifugal after standing 10 hours, it is drying to obtain solubility
Dietary fiber, standby；
(7) being placed in container by Folium Camelliae sinensis, boiling water is cooled to 85-95 DEG C, pour in the container being placed with Folium Camelliae sinensis, constant temperature keeps 30 points
Clock, filters off tealeaf residue, adds sucrose, boils again, be cooled to room temperature, be inoculated in tea by red tea fungus after stirring, 28 DEG C
Constant temperature quiescent culture, ferments 5 days, takes fermented black tea bacterium solution standby；
(8) material that the process in step (1), (2), (3), (4), (5), (6) is obtained and flour, yeast powder, Sal, black tea
Bacterium solution merges, and adds suitable quantity of water, puts into stirring 20min in dough-making powder blender, and under the constant temperature of 40 DEG C, standing for fermentation 5 is little
Time, by the dough segmentation fermented, shaping, balance, place into and proofing box proofs 60min, take out and send into baking box, bake i.e.
Can.
Claims (2)
1. the Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake rich in anthocyanidin, it is characterised in that be made up of following raw material: Rhizoma Dioscoreae 80-100,
Black tea draw-off juice 120-125, Pericarpium Citri Reticulatae 30-35, Mel 40-50, Herba Ocimi (Herba Ocimi Pilosi) 10-13, Pericarpium Vitis viniferae 35-40, purple cabbage 10-15, blue berry 30-
35, sodium citrate 0.01-0.02, Flos Rosae Rugosae 6-7, Ramulus Cinnamomi 4-5, Flos Carthami 3-4, Folium Artemisiae Argyi 4-5, Radix Paeoniae Rubra 5-6, Radix Notoginseng 4-5, Herba Erigerontis
1-2, needle mushroom foot 10-15, flour 70-80, yeast powder 2-3, Folium Camelliae sinensis 8-10, red tea fungus 2-3, Sal 5-6, sucrose 35-40,
Water is appropriate.
A kind of preparation method of the Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake rich in anthocyanidin, it is characterised in that include with
Lower technique:
(1) Rhizoma Dioscoreae being cleaned peeling, be cut into block, be placed in pot, pour black tea draw-off juice into, heating is stewed and is boiled, boils and blotted to black tea draw-off juice, take
In Guo, all materials, are placed in container, mash into Rhizoma dioscoreae paste, standby；
(2) being cleaned by Pericarpium Citri Reticulatae, drain the water, be placed in pot, pour Mel, appropriate water into, heating boils, and treats Pericarpium Citri Reticulatae variable color, takes pot
In all materials, standby；
(3) Pericarpium Vitis viniferae, purple cabbage are cleaned, mix with the water of 3-4 times amount and be placed in defibrination in fiberizer, obtain serosity, be placed in container
In, adding cellulase, enzymolysis extracts after terminating under the ultrasound condition of 200-300W, and gained serosity is centrifuged, and filters, obtains filtrate
Standby；
(4) blue berry, Herba Ocimi (Herba Ocimi Pilosi) are cleaned, put in pot after blending, add sodium citrate, heat while stirring, obtain blue after 5-6 minute
Certain kind of berries Herba Ocimi (Herba Ocimi Pilosi) beans is standby；
(5) by Flos Rosae Rugosae, Ramulus Cinnamomi, Flos Carthami, Folium Artemisiae Argyi, Radix Paeoniae Rubra, Radix Notoginseng, the Herba Erigerontis water heating extraction of 5-10 times amount, filter,
Chinese medicine extraction liquid is standby；
(6) needle mushroom foot is cleaned up, drain and be placed on 80 DEG C of drying in air dry oven, then pulverized, cross 60
Mesh sieve, obtains needle mushroom foot powder, is placed in container, adds the pure water of 20 times amount, regulates pH to 6.0, adds compound protein
Enzyme, 40 DEG C of enzymolysis in constant temperature oscillator, by biuret reagent detection to without aubergine generation, go out protein, remove
After albumen, suspension pH being adjusted to 4.6, be heated to 60 DEG C and keep 20min, enzyme denaturing cools down, in being cooled to the mixed liquor of 50 DEG C
Add appropriate cellulase, sucking filtration after enzymolysis, add dehydrated alcohol, centrifugal after standing 10 hours, it is drying to obtain solubility
Dietary fiber, standby；
(7) being placed in container by Folium Camelliae sinensis, boiling water is cooled to 85-95 DEG C, pour in the container being placed with Folium Camelliae sinensis, constant temperature keeps 30-
40 minutes, filter off tealeaf residue, add sucrose, boil again after stirring, be cooled to room temperature, red tea fungus is inoculated in tea,
28 DEG C of constant temperature quiescent culture, ferment 5 days, take fermented black tea bacterium solution standby；
(8) material that the process in step (1), (2), (3), (4), (5), (6) is obtained and flour, yeast powder, Sal, black tea
Bacterium solution merges, and adds suitable quantity of water, puts into stirring 20min in dough-making powder blender, and under the constant temperature of 40 DEG C, standing for fermentation 5-6 is little
Time, by the dough segmentation fermented, shaping, balance, place into and proofing box proofs 60min, take out and send into baking box, bake i.e.
Can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610599490.0A CN106172653A (en) | 2016-07-28 | 2016-07-28 | A kind of Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake rich in anthocyanidin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610599490.0A CN106172653A (en) | 2016-07-28 | 2016-07-28 | A kind of Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake rich in anthocyanidin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106172653A true CN106172653A (en) | 2016-12-07 |
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|---|---|---|---|
| CN201610599490.0A Withdrawn CN106172653A (en) | 2016-07-28 | 2016-07-28 | A kind of Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake rich in anthocyanidin |
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| CN (1) | CN106172653A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113142459A (en) * | 2021-03-24 | 2021-07-23 | 青岛农业大学 | Application of anthocyanin in inhibiting furan generation |
-
2016
- 2016-07-28 CN CN201610599490.0A patent/CN106172653A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113142459A (en) * | 2021-03-24 | 2021-07-23 | 青岛农业大学 | Application of anthocyanin in inhibiting furan generation |
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Application publication date: 20161207 |