CN106858564A - Poria clamping cake and preparation method thereof - Google Patents
Poria clamping cake and preparation method thereof Download PDFInfo
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- CN106858564A CN106858564A CN201710237542.4A CN201710237542A CN106858564A CN 106858564 A CN106858564 A CN 106858564A CN 201710237542 A CN201710237542 A CN 201710237542A CN 106858564 A CN106858564 A CN 106858564A
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Classifications
-
- 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
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of poria clamping cake and preparation method thereof, the cake skin of the poria clamping cake includes the raw material of following parts by weight：0.1 part~2 parts of 1 part~10 parts of flour, 30 parts~50 parts of cornstarch, 1 part~10 parts of Poria cocos powder and Radix Codonopsis；The cake filling of the poria clamping cake includes the raw material of following parts by weight：1 part~5 parts of 10 parts~30 parts of jujube, 0.1 part~1 part of sodium citrate, 1 part~20 parts of Sweet tea liquid, 1 part~10 parts of Poria cocos powder, 10 parts~30 parts of carragheen, 10 parts~30 parts of kudzu-vine root powder and polygala.Poria clamping cake of the invention, cake skin is translucent shape, flexible, and chewing does not stick to one's teeth, and has chewy texture, and forming, sweet taste and hardness are moderate, and surface is uniform, there is Sweet tea and a distinctive local flavor of Poria cocos, it is sweet enter spleen, invigorating the spleen calming heart, with certain hypnosis sedation.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of poria clamping cake and preparation method thereof.
Background technology
Poria cocos have Li Shui, detumescence, controlling nocturnal emission with astringent drugs, calm the nerves, various functions such as strengthening the spleen and stomach can also improve immune function of human body, there is anti-
The effect of cancer anticancer, Poria cocos can reduce smooth muscle contraction amplitude, and tension force declines.Poria cocos can influence metabolism in vivo, to electrolyte
Balance has conciliation to act on, and can reduce blood sugar, suppresses the permeability of capillary.Poria cocos contains pachyman, pachymic acid, fat
The materials such as acid, lecithin, adenine, protease and triterpenes, also contain the mineral such as potassium, calcium, magnesium, phosphorus, iron, sulphur and silica
Matter.System food method on cake, the Southern Song Dynasty before 800 years《Confucian's Duties to Their Parents》In just it is on the books:" four liang of Poria cocos, fine flour two
Two, water is adjusted and makees cake, with yellow wax fry cooked." but the pan-fried cake of this wax and be not very good eating.Until it is clear just, it is thus proposed that " cake is expensive
Pine, cake is beneficial to thin " opinion, then, later cake is with regard to more and more thinner.Poria clamping cake contains the protein of needed by human body and various
Vitamin, it is nutritious, it is delicious in taste, with nourishing the liver and kidney, the effect of tonifying Qi ease constipation.Poria clamping cake, also known as cake, are north
A kind of nourishing traditional famous cake in capital, the crust pokered with cornstarch high, paper-thin, its is as white as snow, sandwich then selected
Various kernels, are aided with sweet osmanthus, honey, white sugar and pure Yunnan-Guizhou Poria cocos powder, and fragrant and sweet delicious, just melt in the mouth is salubrious agreeable to the taste.And price
It is cheap, can be used as often edible health food.At present, the existing many places production poria clamping cake in Beijing.The title of cake be because
Be cake skin like the PORIA from Yunnan of China piece in traditional Chinese medicines, therefore claim " cake ".
Poria clamping cake is divided by processing technology, and now commercially available mainly smears sunken fillings and concentration fillings two types, smears sunken
If mainly with small bamboo shovel be put in cake skin.Concentration fillings is mainly addition carragheen and then uses special tool(s) (bow)
Sheet is divided into, current You Yushi gardens and the brand such as Dao Xiangcun and red spiral shell are widely loved by consumers.In her melon Su Zhao of Brazil
The 16th World of Food red spiral shell poria clamping cake of the science and technology conference from China opened wins " the global food industry that conference is issued
Grand Prix " this World of Food industry-wide top famous brand awards are described as " Nobel Prize " of food service industry.But presently commercially available Poria cocos folder
Cake mostly contains substantial amounts of sugar, and carbohydrate content is up to 21%, and the amount of Poria cocos only accounts for one thousandth, can also add in dispensing
Enter carragheen, this consumption demand for obviously not meeting current people, not only calorie value is very high, is unsuitable for diabetes, heart and brain blood
The Diseases such as pipe eat, and largely edible this based food easily causes obesity, and trigger diabetes, high fat of blood, artery hard
The so-called rich man's disease such as change, coronary heart disease.
The content of the invention
It is an object of the present invention to propose a kind of poria clamping cake.
A kind of poria clamping cake of the invention, the cake skin of the poria clamping cake includes the raw material of following parts by weight：1 part of flour
0.1 part~2 parts of~10 parts, 30 parts~50 parts of cornstarch, 1 part~10 parts of Poria cocos powder and Radix Codonopsis；The cake filling of the poria clamping cake
Raw material including following parts by weight：10 parts~30 parts of jujube, 0.1 part~1 part of sodium citrate, 1 part~20 parts of Sweet tea liquid, Poria cocos powder
1 part~5 parts of 1 part~10 parts, 10 parts~30 parts of carragheen, 10 parts~30 parts of kudzu-vine root powder and polygala.
To sum up, poria clamping cake of the invention, cake skin is translucent shape, flexible, and chewing does not stick to one's teeth, and has a chewy texture, forming,
Sweet taste and hardness are moderate, and surface is uniform, there is Sweet tea and a distinctive local flavor of Poria cocos, it is sweet enter spleen, invigorating the spleen calming heart, urged with certain
Dormancy sedation.Sweetener is done using Sweet tea liquid, good to eat and health care, with preventing cardiovascular and cerebrovascular disease, reduce cholesterol and blood
Viscosity etc. is acted on.The consumption reduction of carragheen simultaneously, the consumption of kudzu-vine root powder increases, and its nutrition is more enriched, with plurality kinds of health care
Function, can adjust function of human body, build up health, and improve body resistance against diseases.
In addition, according to the above-mentioned poria clamping cake of the present invention, can also have following additional technical characteristic：
As the preferred embodiment of the present invention, the cake skin also raw material including following parts by weight of the poria clamping cake：
0.5 part~3 parts of 10 parts~30 parts of fuling peel, 0.01 part~1 part of umbellate pore furgus, 0.5 part~2 parts of rhizoma alismatis, 1 part~5 parts of astragalus and monkshood；
The cake filling of the poria clamping cake also raw material including following parts by weight：5 parts~15 parts of 0.1 part~1 part of ginseng and spina date seed.
Used as the preferred embodiment of the present invention, the cake skin of the poria clamping cake includes the raw material of following parts by weight：Face
1 part of powder, 50 parts of cornstarch, 1 part of Poria cocos powder, 30 parts of fuling peel, 0.01 part of umbellate pore furgus, 2 parts of rhizoma alismatis, 0.1 part of Radix Codonopsis, 5 parts of astragalus
With 0.5 part of monkshood；The cake filling of the poria clamping cake includes the raw material of following parts by weight：It is 30 parts of jujube, 0.1 part of sodium citrate, sweet
15 parts of 20 parts of tea liquid, 1 part of Poria cocos powder, 30 parts of carragheen, 10 parts of kudzu-vine root powder, 1 part of ginseng, 1 part of polygala and spina date seed.
Used as the preferred embodiment of the present invention, the cake skin of the poria clamping cake includes the raw material of following parts by weight：Face
10 parts of powder, 30 parts of cornstarch, 10 parts of Poria cocos powder, 10 parts of fuling peel, 1 part of umbellate pore furgus, 0.5 part of rhizoma alismatis, 2 parts of Radix Codonopsis, 1 part of astragalus and
3 parts of monkshood；The cake filling of the poria clamping cake includes the raw material of following parts by weight：10 parts of jujube, 1 part of sodium citrate, Sweet tea liquid 1
Part, 10 parts of Poria cocos powder, 10 parts of carragheen, 30 parts of kudzu-vine root powder, 1 part of ginseng, 1 part of polygala and 5 parts of spina date seed.
Used as the preferred embodiment of the present invention, the cake skin of the poria clamping cake includes the raw material of following parts by weight：Face
5 parts of powder, 40 parts of cornstarch, 5 parts of Poria cocos powder, 20 parts of fuling peel, 0.5 part of umbellate pore furgus, 1.2 parts of rhizoma alismatis, 1 part of Radix Codonopsis, 2.5 parts of astragalus
With 0.18 part of monkshood；The cake filling of the poria clamping cake includes the raw material of following parts by weight：It is 20 parts of jujube, 0.5 part of sodium citrate, sweet
10 parts of 10 parts of tea liquid, 5 parts of Poria cocos powder, 20 parts of carragheen, 20 parts of kudzu-vine root powder, 0.5 part of ginseng, 2.5 parts of polygala and spina date seed.
Used as the preferred embodiment of the present invention, the weight ratio of the carragheen and the kudzu-vine root powder is 1:1.
Further, the preparation method of the Sweet tea liquid is：Sweet tea is dried into 20min~30min at 200 DEG C~250 DEG C,
Then the dried Sweet tea is crushed to the sweet tea powder that particle diameter is not more than 200 mesh, add 20 times~40 times it is described sweet
The water of tea powder weight is simultaneously heated to 75 DEG C~85 DEG C and is incubated 25min~35min, is then centrifuged for separating, and takes supernatant, that is, obtain
Sweet tea liquid.
It is another object of the present invention to the preparation method for proposing above-mentioned poria clamping cake.
The preparation method of described poria clamping cake, comprises the following steps：S101：By the flour, the cornstarch and
The Poria cocos powder mixing, obtains the powder of cake skin；S102：After the raw material components of remaining cake skin are mixed, adding 10 times, its is heavy
The water of amount, is again heated to the 2h~4h that seethes with excitement and be incubated, then infusion to water weight for initial water weight five/in the lump
Filtering, obtain filtrate, take the filtrate six/be again heated in the lump boiling, the filtrate seethed with excitement, remaining filtrate
Normal temperature is cooled to, normal temperature filtrate is obtained；S103：The powder of cake skin described in 1/6th is taken, the filtrate of boiling is added thereto to simultaneously
Stirring, obtains ripe starch adhesive；The powder of the remaining cake skin is taken, normal temperature filtrate is added thereto to and is stirred, obtain dough slurry；So
Afterwards by the ripe starch adhesive and dough slurry mixing, then it is poured into 95 DEG C~100 DEG C of cake skin mould and mould drying, obtains cake
Skin；S104：By Sweet tea in 200 DEG C~250 DEG C drying, the Sweet tea after the drying is then crushed to particle diameter and is not more than 200 mesh
Sweet tea powder, add 20 times~40 times water of the sweet tea powder weight and be heated to 75 DEG C~85 DEG C and be incubated 25min~
35min, is then centrifuged for separating, and takes supernatant, obtains Sweet tea liquid；S105：First to 5 times of its weight portions of addition in the polygala
Several water, is then heated to the 3h~5h that seethes with excitement and be incubated, and adds the jujube, continues to be incubated 20min~30min；S106：Will be surplus
Remaining cake filling raw material components mix and grind to form after particle diameter is not more than the powder of 200 mesh and are added to the product that the step S105 is obtained
In, while adding the Sweet tea liquid, the 5min~10min that seethes with excitement and be incubated is then heated to, then cake filling die for molding is poured into, obtain
To cake filling；S107：The cake filling is clipped at least two cake skins, poria clamping cake is obtained.
Used as the preferred embodiment of the present invention, in the step S104, the time of drying is 20min~30min.
Used as the preferred embodiment of the present invention, in the step S103, the mould drying time is 25s~35s.
Additional aspect of the invention and advantage will be set forth in part in the description, and will partly become from the following description
Obtain substantially, or recognized by practice of the invention.
Specific embodiment
Embodiments of the invention are described below in detail, the embodiment is exemplary, it is intended to for explaining the present invention, and
It is not considered as limiting the invention.
Experimental technique in following embodiments, unless otherwise specified, is conventional method.
Test material used in following embodiments, unless otherwise specified, is what is be commercially available from conventional reagent shop.
Poria cocos powder used in following embodiments, Radix Codonopsis, polygala, fuling peel, umbellate pore furgus, rhizoma alismatis, astragalus, monkshood, ginseng and
Spina date seed meets the pertinent regulations under each medicinal material of text of Chinese Pharmacopoeia (version in 2015).Before feeding intake, by identifying, respectively
Taste medicinal material material object is consistent with title, and quality meets standard.
It is an object of the present invention to propose a kind of poria clamping cake.
A kind of poria clamping cake of the invention, the cake skin of the poria clamping cake includes the raw material of following parts by weight：1 part of flour
0.1 part~2 parts of~10 parts, 30 parts~50 parts of cornstarch, 1 part~10 parts of Poria cocos powder and Radix Codonopsis；The cake filling of the poria clamping cake
Raw material including following parts by weight：10 parts~30 parts of jujube, 0.1 part~1 part of sodium citrate, 1 part~20 parts of Sweet tea liquid, Poria cocos powder
1 part~5 parts of 1 part~10 parts, 10 parts~30 parts of carragheen, 10 parts~30 parts of kudzu-vine root powder and polygala.
The Sweet tea that the present invention is used does sweetener, and its is nutritious, it is most important that most valuable containing 3 kinds in Sweet tea
Composition：Glycosides, polyphenol and flavones.Glycosides can be dissolved in tea with various active ingredients naturally, tea is had sugar-free certainly
Right sweet, good to eat and health care unique function；Polyphenol can suppress the formation of atherosclerosis, prevention and treatment of coronary heart disease；Glycosides displayed has
The diseases such as preventing and treating cardiovascular and cerebrovascular disease, senile peripheral circulation disfunction.It can not only replace white granulated sugar more to meet old age by it
Also make there are many healthcare functions in the eating habit and Sweet tea of people containing Flavonoid substances.Further, since Sweet tea has anti-inflammatory
With antianaphylaxis effect, pollen hypersensitivity, abscess of throat, and the symptom of patients with rhinitis all the year round can be effectively improved.
Mostly it is in the market addition carragheen on concentrating the poria clamping cake of fillings, and carragheen uses excessively meeting shadow
Absorption of the human body to nutrients such as mineral matters is rung, so should not largely use.Present invention kudzu-vine root powder is mixed with using, to subtract
Few carragheen usage amount.The root of kudzu vine has clear greasy antipyretic, expelling phlegm and arresting coughing, hypoglycemic effect, protection cardiovascular and cerebrovascular health；Wild Pueraria
Root contains substantial amounts of dietary fiber, can improve constipation, removes vivotoxin, reduces the generation of carninomatosis；Relieve the effect of alcohol, nourishing the stomach, liver protection, shield
Liver；Often to eat kudzu-vine root powder can adjust function of human body, build up health, and improve body resistance against diseases, postpone aging and prolong life；Kudzuvine root isoflavone has
Phytoestrogen higher, can activate ovary vigor, make skin smooth delicate.The root of kudzu vine has refrigerant lower fire, whetting the appetite, diuresis
The special efficacy relieved the effect of alcohol.The Puerarin extracted from the root of kudzu vine has the effect of coronary artery dilator and cerebral artery, it is possible to decrease blood pressure, energy
The blood supply amount of ischemic tissue is dramatically increased, has B1 by health body blocking effect, it is overworked substantially to slow down the heart, reduces myocardium keto consumption
Amount, can mitigate myocardial ischemia, limitation and diminution myocardial infarct size, and Antitachycardiac agents can reduce cholesterol and blood viscosity,
Suppress platelet aggregation, improve microcirculation.Kudzuvine root starch is contained within ten several amino acids and ten various trace elements of human body needs, its
Middle calcium, zinc, the content highest of phosphorus, richness " selenium " element contained by kudzuvine root starch, the effect of with certain cancer-resisting.Kudzu-vine root powder also has
Promote the production of body fluid to quench thirst, the effect of antibacterial and detoxicating is ached coronary heart disease, the throat that causes of flu, aphthae, child's rush down dysentery of relieving inflammation or internal heat has very
Good therapeutic action, can also cure the wound cold middle wind headache, control chest diaphragm dysphoria with smothery sensation and go mad, hemostasis dysentery, logical small intestine, apocenosis blood-breaking, sharp size
Just, relieve the effect of alcohol, certain effect is suffered to controlling weakness of the spleen and the stomach rushing down.
To sum up, poria clamping cake of the invention, cake skin is translucent shape, flexible, and chewing does not stick to one's teeth, and has a chewy texture, forming,
Sweet taste and hardness are moderate, and surface is uniform, there is Sweet tea and a distinctive local flavor of Poria cocos, it is sweet enter spleen, invigorating the spleen calming heart, urged with certain
Dormancy sedation.Sweetener is done using Sweet tea liquid, good to eat and health care, with preventing cardiovascular and cerebrovascular disease, reduce cholesterol and blood
Viscosity etc. is acted on.The consumption reduction of carragheen simultaneously, the consumption of kudzu-vine root powder increases, and its nutrition is more enriched, with plurality kinds of health care
Function, can adjust function of human body, build up health, and improve body resistance against diseases.
Advantageously, the cake skin of the poria clamping cake also raw material including following parts by weight：10 parts~30 parts of fuling peel, pig
0.5 part~3 parts of 0.01 part~1 part of Siberian cocklebur, 0.5 part~2 parts of rhizoma alismatis, 1 part~5 parts of astragalus and monkshood；The cake filling of the poria clamping cake
Also include the raw material of following parts by weight：5 parts~15 parts of 0.1 part~1 part of ginseng and spina date seed.
It is another object of the present invention to the preparation method for proposing above-mentioned poria clamping cake, comprise the following steps：
S101：The flour, the cornstarch and the Poria cocos powder are mixed, the powder of cake skin is obtained.
S102：After the raw material components of remaining cake skin are mixed, 10 times of water of its weight are added, be again heated to seethe with excitement and protect
Warm 2h~4h, then infusion to water weight for initial water weight five/filter in the lump, obtain filtrate, take the filtrate
Six/be again heated to boiling in the lump, the filtrate seethed with excitement, remaining filtrate is cooled to normal temperature, obtains normal temperature filtrate.
S103：The powder of cake skin described in 1/6th is taken, the filtrate of boiling is added thereto to and is stirred, obtain ripe starch adhesive；
The powder of the remaining cake skin is taken, normal temperature filtrate is added thereto to and is stirred, obtain dough slurry；Then by the ripe starch adhesive and
The dough slurry mixing, then be poured into 95 DEG C~100 DEG C of cake skin mould and mould drying, obtain cake skin.Made with boiling water dough made with boiling water
Wheaten food is soft middle with tough, will not be sticky completely mashed.Its principle is that gluten is scalded into soft using boiling water, and partial starch cooks expanded, drop by scalding
The low hardness of dough.But water temperature is higher, the more, the product made is softer for boiling water amount, tastes compared with without chewy, and have viscous
Tooth, viscous hand, the shortcoming of viscous working plate, therefore the cold water face for mixing part is considered, can be used to keep toughness.
S104：By Sweet tea in 200 DEG C~250 DEG C drying, the Sweet tea after the drying is then crushed to particle diameter and is not more than
The sweet tea powder of 200 mesh, adds 20 times~40 times water of the sweet tea powder weight and is heated to 75 DEG C~85 DEG C and is incubated
25min~35min, is then centrifuged for separating, and takes supernatant, obtains Sweet tea liquid.
S105：First to 5 times of water of its parts by weight are added in the polygala, be then heated to seethe with excitement and be incubated 3h~
5h, adds the jujube, continues to be incubated 20min~30min.
S106：By remaining cake filling raw material components mix and grind to form particle diameter be not more than after the powder of 200 mesh be added to it is described
In the product that step S105 is obtained, while adding the Sweet tea liquid, the 5min~10min that seethes with excitement and be incubated is then heated to, then fall
Enter cake filling die for molding, obtain cake filling.
S107：The cake filling is clipped at least two cake skins, poria clamping cake is obtained.
The present invention is described in detail below by specific embodiment.
Embodiment 1
Embodiment 1 proposes a kind of poria clamping cake, and the cake skin of the poria clamping cake includes the raw material of following parts by weight：Face
2 parts of 1 part of powder, 50 parts of cornstarch, 1 part of Poria cocos powder and Radix Codonopsis；The cake filling of the poria clamping cake includes the original of following parts by weight
Material：1 part of 10 parts of jujube, 1 part of sodium citrate, 1 part of Sweet tea liquid, 10 parts of Poria cocos powder, 10 parts of carragheen, 30 parts of kudzu-vine root powder and polygala.
The preparation method of the poria clamping cake of embodiment 1, comprises the following steps：
(1) flour, the cornstarch and the Poria cocos powder are mixed, obtains the powder of cake skin.
(2) after the raw material components of remaining cake skin are mixed, 10 times of water of its weight are added, is again heated to seethe with excitement and is incubated
2h, then infusion to water weight for initial water weight five/filter in the lump, obtain filtrate, take six points of the filtrate
Be again heated to boiling in the lump, the filtrate seethed with excitement, remaining filtrate is cooled to normal temperature, obtains normal temperature filtrate.
(3) powder of cake skin described in 1/6th is taken, the filtrate of boiling is added thereto to and is stirred, obtain ripe starch adhesive；Take
The powder of the remaining cake skin, is added thereto to normal temperature filtrate and stirs, and obtains dough slurry；Then by the ripe starch adhesive and institute
Dough slurry mixing is stated, then is poured into 100 DEG C of cake skin mould and mould drying, the mould drying time is 25s, obtains cake skin.
(4) by Sweet tea in 250 DEG C of drying, the time of drying is 20min, and the Sweet tea after the drying then is crushed into grain
Footpath is not more than the sweet tea powder of 200 mesh, adds 40 times of water of the sweet tea powder weight and is heated to 75 DEG C and is incubated 35min,
It is then centrifuged for separating, takes supernatant, obtains Sweet tea liquid.
(5) 3h that seethes with excitement and be incubated is then heated to 5 times of water of its parts by weight are added in the polygala first, then
The jujube is added, continues to be incubated 30min.
(6) remaining cake filling raw material components are mixed and grinds to form particle diameter and be not more than and the step is added to after the powder of 200 mesh
Suddenly in the product that (5) obtain, while adding the Sweet tea liquid, the 5min that seethes with excitement and be incubated is then heated to, then pour into cake filling mould
Middle shaping, obtains cake filling.
(7) cake filling is clipped in two cake skins, obtains poria clamping cake.
Embodiment 2
Embodiment 2 proposes a kind of poria clamping cake, and the cake skin of the poria clamping cake includes the raw material of following parts by weight：Face
0.1 part of 10 parts of powder, 30 parts of cornstarch, 10 parts of Poria cocos powder and Radix Codonopsis；The cake filling of the poria clamping cake includes following parts by weight
Raw material：30 parts of jujube, 0.1 part of sodium citrate, 20 parts of Sweet tea liquid, 1 part of Poria cocos powder, 30 parts of carragheen, 10 parts of kudzu-vine root powder and polygala 5
Part.
The preparation method of the poria clamping cake of embodiment 2, comprises the following steps：
(1) flour, the cornstarch and the Poria cocos powder are mixed, obtains the powder of cake skin.
(2) after the raw material components of remaining cake skin are mixed, 10 times of water of its weight are added, is again heated to seethe with excitement and is incubated
4h, then infusion to water weight for initial water weight five/filter in the lump, obtain filtrate, take six points of the filtrate
Be again heated to boiling in the lump, the filtrate seethed with excitement, remaining filtrate is cooled to normal temperature, obtains normal temperature filtrate.
(3) powder of cake skin described in 1/6th is taken, the filtrate of boiling is added thereto to and is stirred, obtain ripe starch adhesive；Take
The powder of the remaining cake skin, is added thereto to normal temperature filtrate and stirs, and obtains dough slurry；Then by the ripe starch adhesive and institute
Dough slurry mixing is stated, then is poured into 95 DEG C of cake skin mould and mould drying, the mould drying time is 35s, obtains cake skin.
(4) by Sweet tea in 200 DEG C of drying, the time of drying is 30min, and the Sweet tea after the drying then is crushed into grain
Footpath is not more than the sweet tea powder of 200 mesh, adds 20 times of water of the sweet tea powder weight and is heated to 85 DEG C and is incubated 25min,
It is then centrifuged for separating, takes supernatant, obtains Sweet tea liquid.
(5) 5h that seethes with excitement and be incubated is then heated to 5 times of water of its parts by weight are added in the polygala first, then
The jujube is added, continues to be incubated 20min.
(6) remaining cake filling raw material components are mixed and grinds to form particle diameter and be not more than and the step is added to after the powder of 200 mesh
Suddenly in the product that (5) obtain, while adding the Sweet tea liquid, the 10min that seethes with excitement and be incubated is then heated to, then pour into cake filling mould
Middle shaping, obtains cake filling.
(7) cake filling is clipped in two cake skins, obtains poria clamping cake.
Embodiment 3
Embodiment 3 proposes a kind of poria clamping cake, and the cake skin of the poria clamping cake includes the raw material of following parts by weight：Face
1 part of 5 parts of powder, 40 parts of cornstarch, 5 parts of Poria cocos powder and Radix Codonopsis；The cake filling of the poria clamping cake includes the original of following parts by weight
Material：20 parts of 20 parts of jujube, 0.5 part of sodium citrate, 10 parts of Sweet tea liquid, 5 parts of Poria cocos powder, 20 parts of carragheen and kudzu-vine root powder.
The preparation method of the poria clamping cake of embodiment 3, comprises the following steps：
(1) flour, the cornstarch and the Poria cocos powder are mixed, obtains the powder of cake skin.
(2) after the raw material components of remaining cake skin are mixed, 10 times of water of its weight are added, is again heated to seethe with excitement and is incubated
3h, then infusion to water weight for initial water weight five/filter in the lump, obtain filtrate, take six points of the filtrate
Be again heated to boiling in the lump, the filtrate seethed with excitement, remaining filtrate is cooled to normal temperature, obtains normal temperature filtrate.
(3) powder of cake skin described in 1/6th is taken, the filtrate of boiling is added thereto to and is stirred, obtain ripe starch adhesive；Take
The powder of the remaining cake skin, is added thereto to normal temperature filtrate and stirs, and obtains dough slurry；Then by the ripe starch adhesive and institute
Dough slurry mixing is stated, then is poured into 97 DEG C of cake skin mould and mould drying, the mould drying time is 30s, obtains cake skin.
(4) by Sweet tea in 225 DEG C of drying, the time of drying is 25min, and the Sweet tea after the drying then is crushed into grain
Footpath is not more than the sweet tea powder of 200 mesh, adds 30 times of water of the sweet tea powder weight and is heated to 80 DEG C and is incubated 30min,
It is then centrifuged for separating, takes supernatant, obtains Sweet tea liquid.
(5) 4h that seethes with excitement and be incubated is then heated to 5 times of water of its parts by weight are added in the polygala first, then
The jujube is added, continues to be incubated 25min.
(6) remaining cake filling raw material components are mixed and grinds to form particle diameter and be not more than and the step is added to after the powder of 200 mesh
Suddenly in the product that (5) obtain, while adding the Sweet tea liquid, the 7min that seethes with excitement and be incubated is then heated to, then pour into cake filling mould
Middle shaping, obtains cake filling.
(7) cake filling is clipped in two cake skins, obtains poria clamping cake.
Embodiment 4
Embodiment 4 proposes a kind of poria clamping cake, and the cake skin of the poria clamping cake includes the raw material of following parts by weight：Face
1 part of powder, 50 parts of cornstarch, 1 part of Poria cocos powder, 30 parts of fuling peel, 0.01 part of umbellate pore furgus, 2 parts of rhizoma alismatis, 0.1 part of Radix Codonopsis, 5 parts of astragalus
With 0.5 part of monkshood；The cake filling of the poria clamping cake includes the raw material of following parts by weight：It is 30 parts of jujube, 0.1 part of sodium citrate, sweet
15 parts of 20 parts of tea liquid, 1 part of Poria cocos powder, 30 parts of carragheen, 10 parts of kudzu-vine root powder, 1 part of ginseng, 1 part of polygala and spina date seed.
The preparation method of the poria clamping cake of embodiment 4, comprises the following steps：
(1) flour, the cornstarch and the Poria cocos powder are mixed, obtains the powder of cake skin.
(2) after the raw material components of remaining cake skin are mixed, 10 times of water of its weight are added, is again heated to seethe with excitement and is incubated
2h, then infusion to water weight for initial water weight five/filter in the lump, obtain filtrate, take six points of the filtrate
Be again heated to boiling in the lump, the filtrate seethed with excitement, remaining filtrate is cooled to normal temperature, obtains normal temperature filtrate.
(3) powder of cake skin described in 1/6th is taken, the filtrate of boiling is added thereto to and is stirred, obtain ripe starch adhesive；Take
The powder of the remaining cake skin, is added thereto to normal temperature filtrate and stirs, and obtains dough slurry；Then by the ripe starch adhesive and institute
Dough slurry mixing is stated, then is poured into 100 DEG C of cake skin mould and mould drying, the mould drying time is 25s, obtains cake skin.
(4) by Sweet tea in 250 DEG C of drying, the time of drying is 20min, and the Sweet tea after the drying then is crushed into grain
Footpath is not more than the sweet tea powder of 200 mesh, adds 40 times of water of the sweet tea powder weight and is heated to 75 DEG C and is incubated 35min,
It is then centrifuged for separating, takes supernatant, obtains Sweet tea liquid.
(5) 3h that seethes with excitement and be incubated is then heated to 5 times of water of its parts by weight are added in the polygala first, then
The jujube is added, continues to be incubated 30min.
(6) remaining cake filling raw material components are mixed and grinds to form particle diameter and be not more than and the step is added to after the powder of 200 mesh
Suddenly in the product that (5) obtain, while adding the Sweet tea liquid, the 5min that seethes with excitement and be incubated is then heated to, then pour into cake filling mould
Middle shaping, obtains cake filling.
(7) cake filling is clipped in two cake skins, obtains poria clamping cake.
Embodiment 5
Embodiment 5 proposes a kind of poria clamping cake, and the cake skin of the poria clamping cake includes the raw material of following parts by weight：Face
10 parts of powder, 30 parts of cornstarch, 10 parts of Poria cocos powder, 10 parts of fuling peel, 1 part of umbellate pore furgus, 0.5 part of rhizoma alismatis, 2 parts of Radix Codonopsis, 1 part of astragalus and
3 parts of monkshood；
The cake filling of the poria clamping cake includes the raw material of following parts by weight：10 parts of jujube, 1 part of sodium citrate, Sweet tea liquid 1
Part, 10 parts of Poria cocos powder, 10 parts of carragheen, 30 parts of kudzu-vine root powder, 1 part of ginseng, 1 part of polygala and 5 parts of spina date seed.
The preparation method of the poria clamping cake of embodiment 5, comprises the following steps：
(1) flour, the cornstarch and the Poria cocos powder are mixed, obtains the powder of cake skin.
(2) after the raw material components of remaining cake skin are mixed, 10 times of water of its weight are added, is again heated to seethe with excitement and is incubated
4h, then infusion to water weight for initial water weight five/filter in the lump, obtain filtrate, take six points of the filtrate
Be again heated to boiling in the lump, the filtrate seethed with excitement, remaining filtrate is cooled to normal temperature, obtains normal temperature filtrate.
(3) powder of cake skin described in 1/6th is taken, the filtrate of boiling is added thereto to and is stirred, obtain ripe starch adhesive；Take
The powder of the remaining cake skin, is added thereto to normal temperature filtrate and stirs, and obtains dough slurry；Then by the ripe starch adhesive and institute
Dough slurry mixing is stated, then is poured into 95 DEG C of cake skin mould and mould drying, the mould drying time is 35s, obtains cake skin.
(4) by Sweet tea in 200 DEG C of drying, the time of drying is 30min, and the Sweet tea after the drying then is crushed into grain
Footpath is not more than the sweet tea powder of 200 mesh, adds 20 times of water of the sweet tea powder weight and is heated to 85 DEG C and is incubated 25min,
It is then centrifuged for separating, takes supernatant, obtains Sweet tea liquid.
(5) 5h that seethes with excitement and be incubated is then heated to 5 times of water of its parts by weight are added in the polygala first, then
The jujube is added, continues to be incubated 20min.
(6) remaining cake filling raw material components are mixed and grinds to form particle diameter and be not more than and the step is added to after the powder of 200 mesh
Suddenly in the product that (5) obtain, while adding the Sweet tea liquid, the 10min that seethes with excitement and be incubated is then heated to, then pour into cake filling mould
Middle shaping, obtains cake filling.
(7) cake filling is clipped in two cake skins, obtains poria clamping cake.
Embodiment 6
Embodiment 6 proposes a kind of poria clamping cake, and the cake skin of the poria clamping cake includes the raw material of following parts by weight：Face
5 parts of powder, 40 parts of cornstarch, 5 parts of Poria cocos powder, 20 parts of fuling peel, 0.5 part of umbellate pore furgus, 1.2 parts of rhizoma alismatis, 1 part of Radix Codonopsis, 2.5 parts of astragalus
With 0.18 part of monkshood；The cake filling of the poria clamping cake includes the raw material of following parts by weight：It is 20 parts of jujube, 0.5 part of sodium citrate, sweet
10 parts of 10 parts of tea liquid, 5 parts of Poria cocos powder, 20 parts of carragheen, 20 parts of kudzu-vine root powder, 0.5 part of ginseng, 2.5 parts of polygala and spina date seed.
The preparation method of the poria clamping cake of embodiment 6, comprises the following steps：
(1) flour, the cornstarch and the Poria cocos powder are mixed, obtains the powder of cake skin.
(2) after the raw material components of remaining cake skin are mixed, 10 times of water of its weight are added, is again heated to seethe with excitement and is incubated
3h, then infusion to water weight for initial water weight five/filter in the lump, obtain filtrate, take six points of the filtrate
Be again heated to boiling in the lump, the filtrate seethed with excitement, remaining filtrate is cooled to normal temperature, obtains normal temperature filtrate.
(3) powder of cake skin described in 1/6th is taken, the filtrate of boiling is added thereto to and is stirred, obtain ripe starch adhesive；Take
The powder of the remaining cake skin, is added thereto to normal temperature filtrate and stirs, and obtains dough slurry；Then by the ripe starch adhesive and institute
Dough slurry mixing is stated, then is poured into 97 DEG C of cake skin mould and mould drying, the mould drying time is 30s, obtains cake skin.
(4) by Sweet tea in 225 DEG C of drying, the time of drying is 25min, and the Sweet tea after the drying then is crushed into grain
Footpath is not more than the sweet tea powder of 200 mesh, adds 30 times of water of the sweet tea powder weight and is heated to 80 DEG C and is incubated 30min,
It is then centrifuged for separating, takes supernatant, obtains Sweet tea liquid.
(5) 4h that seethes with excitement and be incubated is then heated to 5 times of water of its parts by weight are added in the polygala first, then
The jujube is added, continues to be incubated 25min.
(6) remaining cake filling raw material components are mixed and grinds to form particle diameter and be not more than and the step is added to after the powder of 200 mesh
Suddenly in the product that (5) obtain, while adding the Sweet tea liquid, the 7min that seethes with excitement and be incubated is then heated to, then pour into cake filling mould
Middle shaping, obtains cake filling.
(7) cake filling is clipped in two cake skins, obtains poria clamping cake.
Comparative example 1
Comparative example 1 proposes a kind of poria clamping cake, and the cake skin of the poria clamping cake includes the raw material of following parts by weight：Face
1 part of 5 parts of powder, 40 parts of cornstarch, 5 parts of Poria cocos powder and Radix Codonopsis；The cake filling of the poria clamping cake includes the original of following parts by weight
Material：20 parts of 20 parts of jujube, 0.5 part of sodium citrate, 10 parts of Sweet tea liquid, 5 parts of Poria cocos powder, 20 parts of carragheen and kudzu-vine root powder.
The preparation method of the poria clamping cake of comparative example 1, comprises the following steps：
(1) flour, the cornstarch and the Poria cocos powder are mixed, obtains the powder of cake skin.
(2) after the raw material components of remaining cake skin are mixed, 10 times of water of its weight are added, is again heated to seethe with excitement and is incubated
3h, then infusion to water weight for initial water weight five/filter in the lump, obtain filtrate.
(3) to adding the filtrate of boiling in the powder of the cake skin and stirring, ripe starch adhesive is obtained, then be poured into 97 DEG C
In cake skin mould and mould drying, the mould drying time is 30s, obtains cake skin.
(4) by Sweet tea in 225 DEG C of drying, the time of drying is 25min, and the Sweet tea after the drying then is crushed into grain
Footpath is not more than the sweet tea powder of 200 mesh, adds 30 times of water of the sweet tea powder weight and is heated to 80 DEG C and is incubated 30min,
It is then centrifuged for separating, takes supernatant, obtains Sweet tea liquid.
(5) 4h that seethes with excitement and be incubated is then heated to 5 times of water of its parts by weight are added in the polygala first, then
The jujube is added, continues to be incubated 25min.
(6) remaining cake filling raw material components are mixed and grinds to form particle diameter and be not more than and the step is added to after the powder of 200 mesh
Suddenly in the product that (5) obtain, while adding the Sweet tea liquid, the 7min that seethes with excitement and be incubated is then heated to, then pour into cake filling mould
Middle shaping, obtains cake filling.
(7) cake filling is clipped in two cake skins, obtains poria clamping cake.
Comparative example 2
Comparative example 2 proposes a kind of poria clamping cake, and the cake skin of the poria clamping cake includes the raw material of following parts by weight：Face
1 part of 5 parts of powder, 40 parts of cornstarch, 5 parts of Poria cocos powder and Radix Codonopsis；The cake filling of the poria clamping cake includes the original of following parts by weight
Material：20 parts of 20 parts of jujube, 0.5 part of sodium citrate, 10 parts of Sweet tea liquid, 5 parts of Poria cocos powder, 20 parts of carragheen and kudzu-vine root powder.
The preparation method of the poria clamping cake of comparative example 2, comprises the following steps：
(1) flour, the cornstarch and the Poria cocos powder are mixed, obtains the powder of cake skin.
(2) after the raw material components of remaining cake skin are mixed, 10 times of water of its weight are added, is again heated to seethe with excitement and is incubated
3h, then infusion to water weight for the weight of initial water five/filter in the lump, obtain filtrate, and by filtrate cooling
To normal temperature.
(3) to adding normal temperature filtrate in the powder of the cake skin and stirring, dough slurry, then the cake for being poured into 97 DEG C are obtained
In skin mould and mould drying, the mould drying time is 30s, obtains cake skin.
(4) by Sweet tea in 225 DEG C of drying, the time of drying is 25min, and the Sweet tea after the drying then is crushed into grain
Footpath is not more than the sweet tea powder of 200 mesh, adds 30 times of water of the sweet tea powder weight and is heated to 80 DEG C and is incubated 30min,
It is then centrifuged for separating, takes supernatant, obtains Sweet tea liquid.
(5) 4h that seethes with excitement and be incubated is then heated to 5 times of water of its parts by weight are added in the polygala first, then
The jujube is added, continues to be incubated 25min.
(6) remaining cake filling raw material components are mixed and grinds to form particle diameter and be not more than and the step is added to after the powder of 200 mesh
Suddenly in the product that (5) obtain, while adding the Sweet tea liquid, the 7min that seethes with excitement and be incubated is then heated to, then pour into cake filling mould
Middle shaping, obtains cake filling.
(7) cake filling is clipped in two cake skins, obtains poria clamping cake.
Comparative example 3
Comparative example 3 proposes a kind of poria clamping cake, and the cake skin of the poria clamping cake includes the raw material of following parts by weight：Face
1 part of 5 parts of powder, 40 parts of cornstarch, 5 parts of Poria cocos powder and Radix Codonopsis；The cake filling of the poria clamping cake includes the original of following parts by weight
Material：20 parts of 20 parts of jujube, 0.5 part of sodium citrate, 5 parts of Poria cocos powder, 20 parts of carragheen and kudzu-vine root powder.
The preparation method of the poria clamping cake of comparative example 3, comprises the following steps：
(1) flour, the cornstarch and the Poria cocos powder are mixed, obtains the powder of cake skin.
(2) after the raw material components of remaining cake skin are mixed, 10 times of water of its weight are added, is again heated to seethe with excitement and is incubated
3h, then infusion to water weight for initial water weight five/filter in the lump, obtain filtrate, take six points of the filtrate
Be again heated to boiling in the lump, the filtrate seethed with excitement, remaining filtrate is cooled to normal temperature, obtains normal temperature filtrate.
(3) powder of cake skin described in 1/6th is taken, the filtrate of boiling is added thereto to and is stirred, obtain ripe starch adhesive；Take
The powder of the remaining cake skin, is added thereto to normal temperature filtrate and stirs, and obtains dough slurry；Then by the ripe starch adhesive and institute
Dough slurry mixing is stated, then is poured into 97 DEG C of cake skin mould and mould drying, the mould drying time is 30s, obtains cake skin.
(4) 4h that seethes with excitement and be incubated is then heated to 5 times of water of its parts by weight are added in the polygala first, then
The jujube is added, continues to be incubated 25min.
(5) remaining cake filling raw material components are mixed and grinds to form particle diameter and be not more than and the step is added to after the powder of 200 mesh
Suddenly in the product that (4) obtain, the 7min that seethes with excitement and be incubated is then heated to, then pours into cake filling die for molding, obtain cake filling.
(6) cake filling is clipped in two cake skins, obtains poria clamping cake.
In addition, the effect in order to preferably evaluate each embodiment and comparative example, carries out following experiment：
First, toxicity test
The small white mouse 450 (each 225 of male and female) for selecting body weight to be 18g~22g, is divided into 9 groups, and every group of each 50 of male and female are small
White mouse back unhairing exposes exocuticle, unhairing scope 2cm × 2cm, the low sugar that respectively prepared by feeding above-described embodiment and comparative example
Honey raisin tree jam, dosage is 5g/ days, continuous feeding 30 days.When during feeding and 1 week after stopping feeding, white mouse growth conditions are observed
And activity and diet, identification hematology, blood biochemical analysis, organ tissue structure and routine urinalysis etc..Result finds all small white mouses
Health existence, it is without any side effects；Anatomic observation blood picture, liver function, each organs and tissues state, compare with normal small white mouse
Indifference.It is demonstrated experimentally that the low sugar honey raisin tree jam that the embodiment of the present invention is provided with comparative example, safe and reliable.
2nd, poria clamping cake subjective appreciation
The people of Food Quality and Safety Major 40 is chosen, four groups are divided into 10 people as one group, composition DSA evaluations are small
Group, carries out subjective appreciation to each embodiment with the poria clamping cake of comparative example respectively, and deliberated index is shown in Table 1, and evaluation result is shown in Table 2.
Table 1：Poria clamping cake subjective appreciation index
Table 2：The poria clamping cake results of sensory evaluation of each embodiment and comparative example
According to poria clamping cake prepared by the evaluation result of evaluation group member, embodiment 4-6, cake skin is translucent shape, has
Elasticity, chewing does not stick to one's teeth, and has chewy texture, and forming, sweet taste and hardness are moderate, and surface is uniform, there is Sweet tea and the distinctive local flavor of Poria cocos.
Although poria clamping cake cake skin prepared by embodiment 1-3 is also very flexible, chewing does not stick to one's teeth, and has chewy texture, forming, with implementation
Example 4-6 is compared, and its sweet taste and hardness are slightly inferior.Poria clamping cake prepared by comparative example 1 is too soft, it is impossible to be molded, surface it is uneven and
There is no chewy texture, poria clamping cake prepared by comparative example 2 is then too hard, it is impossible to embark on journey, muddy stain.Poria clamping cake prepared by comparative example 3,
There is strange taste not have sweet taste, lose the distinctive local flavor of poria clamping cake.
3rd, raw material proportioning single factor test condition research
The step of in strict accordance with embodiment 3, is tested, and proportioning, the addition of Sweet tea liquid of carragheen and kudzu-vine root powder are changed respectively
Amount, the addition of Poria cocos are tested, and carry out subjective appreciation according to table 1 by evaluating group's members, draw following result：
1st, the influence with comparison poria clamping cake mouthfeel of different carragheens and kudzu-vine root powder the results are shown in Table 3.
Table 3：The influence result with comparison poria clamping cake mouthfeel of different carragheens and kudzu-vine root powder
| Carragheen：Kudzu-vine root powder (parts by weight) | 4:6 | 5:5 | 6:4 | 7:3 |
| DSA scores | 70 | 69 | 61 | 59 |
According to experimental result, when the ratio between the parts by weight of carragheen and kudzu-vine root powder are 4:6 and 5:When 5, have well into
Type situation and there is certain elasticity, when ratio 6:Though can be molded when 4 but without elasticity well.When ratio 7:3 be can not
It is molded well and without elasticity.For the first two ratio, adhere to as far as possible less with the principle of carragheen, so 5 can be assert:5
The ratio between optimum weight number for kudzu-vine root powder and carragheen.
2nd, influence of the different Sweet tea liquid additions to poria clamping cake mouthfeel the results are shown in Table 4.
Table 4：Influence result of the different Sweet tea liquid additions to poria clamping cake mouthfeel
| Sweet tea liquid addition (parts by weight) | 6 | 10 | 14 | 18 |
| DSA scores | 62 | 64 | 72 | 72 |
From the above results, the most suitable addition of Sweet tea liquid is 14 weight portions, rated group member's identification, works as Sweet tea
When the addition of liquid is more than 14 weight portion, it is bitter that the mouthfeel of the poria clamping cake of preparation can become comparing.
3rd, influence of the addition of the Poria cocos powder in cake skin and cake filling to poria clamping cake mouthfeel the results are shown in Table 5.
Table 5：Influence result of the addition of the Poria cocos powder in cake skin and cake filling to poria clamping cake mouthfeel
When the gap of the addition of the Poria cocos powder in cake skin and cake filling becomes larger, mouth feel score declines, and works as cake skin
When adding too little or too much with the Poria cocos powder in cake filling, its mouth feel score is also in downward trend, and optimum addition is cake skin
With 5 weight portions are added in cake filling respectively.
According to single factor experiment result, three varying levels for choosing each single factor test carry out positive quadraturing design test, as a result see
Table 6.
Table 6：Process optimization orthogonal experiment factor and level
Obtaining optimum formula according to orthogonal test analysis is：40 part (5 of carragheen and kudzu-vine root powder:5), 10 parts of Sweet tea liquid, cake
5 parts of Poria cocos powder in skin, 5 parts of the Poria cocos powder in cake filling, subsequent authentication trial-production gained poria clamping cake is translucent, flexible, chews
Do not stick to one's teeth, there is Sweet tea and the distinctive local flavor of Poria cocos.Commercially available common tradition is all substantially better than from nutritional point and sense organ local flavor angle
Poria clamping cake.
4th, rat test
Sedation of the poria clamping cake to rat is observed using cage method is trembled (RM6240BD types tremble cage transducer).Take 900
Rat, male and female half and half, weight 18g~22g is randomly divided into 9 groups, every group 100, when every rat starts experiment, advanced cage
3min, then record 15s curves, seek each test data sheet section the average value of amplitude, respectively Example 1-6 and comparative example 1-
3 poria clamping cake feeding rat, 5g/ only, traces 1h activities in rats waveforms after record administration, and seek calculation mean value of amplitude and count hair
The average value of the length of one's sleep of the rat quantity of raw sleep and the rat of sleep, the results are shown in Table 7.
Table 7：Sedation of the poria clamping cake to rat
The amplitude difference of each embodiment and comparative example in comparison sheet 7, it can be seen that the poria clamping cake of comparative example 1-3 is to big
The sedation of mouse is extremely weak, and the poria clamping cake of embodiment 1-6 has substantially increasing to the sedation of rat compared to comparative example 1-3
Plus, the poria clamping cake for especially implementing 4-6 is substantially more many by force than embodiment 1-3 to the sedation of rat.Meanwhile, with contrast
Example 1-3 is compared, and embodiment 1-6 can substantially increase the quantity of sleep rat, improves sleep rate, increases the length of one's sleep, especially real
A 4-6 is applied, 50% or so, the length of one's sleep also has apparent increase than embodiment 1-3 to the ratio of sleep rat.《Element
Ask that inverse tune is discussed》Cloud：" disorder of the stomach leading to insomnia with restlessness.”《A burnt piece in Wen Bing Tiao Bian》Say：" it is insomnia, middle Jiao is wet poly-, checks yang-energy not
The moon must down be met at ".《Herbal lease making》：" it is sweet, light, put down.White person enters qi leel, beneficial spleen calming heart ".《Hundred kinds of records of Sheng Nong's herbal classic》：
" it is sweet, put down.Main chest side of body is angerd against gas, sorrow, frightened evil probably to throb with fear, and long term usage peace soul is reposed, not hungry macrobiosis, heart spleen and logical effect ".In above-mentioned
Medical knowledge opinion all indicates the relation of spleen and antitoxic heart-soothing and sedative, and spleen transportation capabilities directly influence supplementing nutrition for the mind, on the other hand, spleen position
It is the hinge of ascending or descending movement of vital Qi discrepancy in middle Jiao, ascending or descending movement of vital Qi is normal, battalion defends the normal operation ability mind must be pacified.In above-mentioned
Medical knowledge opinion, the increase of the length of one's sleep and sleep rat quantity of the rat of embodiment 1-6 it is sweet with poria clamping cake enter spleen and invigorating the spleen
The effect of antitoxic heart-soothing and sedative is relevant.
To sum up, poria clamping cake of the invention, cake skin is translucent shape, flexible, and chewing does not stick to one's teeth, and has a chewy texture, forming,
Sweet taste and hardness are moderate, and surface is uniform, there is Sweet tea and a distinctive local flavor of Poria cocos, it is sweet enter spleen, invigorating the spleen calming heart, urged with certain
Dormancy sedation.Sweetener is done using Sweet tea liquid, good to eat and health care, with preventing cardiovascular and cerebrovascular disease, reduce cholesterol and blood
Viscosity etc. is acted on.The consumption reduction of carragheen simultaneously, the consumption of kudzu-vine root powder increases, and its nutrition is more enriched, with plurality kinds of health care
Function, can adjust function of human body, build up health, and improve body resistance against diseases
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means to combine specific features, structure, material or spy that the embodiment or example are described
Point is contained at least one embodiment of the invention or example.In this manual, to the schematic representation of above-mentioned term not
Identical embodiment or example must be directed to.And, the specific features of description, structure, material or feature can be with office
Combined in an appropriate manner in one or more embodiments or example.Additionally, in the case of not conflicting, the skill of this area
Art personnel can be tied the feature of the different embodiments or example described in this specification and different embodiments or example
Close and combine.
Although embodiments of the invention have been shown and described above, it is to be understood that above-described embodiment is example
Property, it is impossible to limitation of the present invention is interpreted as, one of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changes, replacing and modification.
Claims (10)
1. a kind of poria clamping cake, it is characterised in that
The cake skin of the poria clamping cake includes the raw material of following parts by weight：1 part~10 parts of flour, cornstarch 30 parts~50
0.1 part~2 parts of part, 1 part~10 parts of Poria cocos powder and Radix Codonopsis；
The cake filling of the poria clamping cake includes the raw material of following parts by weight：10 parts~30 parts of jujube, 0.1 part~1 part of sodium citrate,
1 part~20 parts of Sweet tea liquid, 1 part~10 parts of Poria cocos powder, 10 parts~30 parts of carragheen, 10 parts~30 parts of kudzu-vine root powder and polygala 1 part~5
Part.
2. poria clamping cake according to claim 1, it is characterised in that
The cake skin of the poria clamping cake also raw material including following parts by weight：10 parts~30 parts of fuling peel, umbellate pore furgus 0.01 part~1
0.5 part~3 parts of part, 0.5 part~2 parts of rhizoma alismatis, 1 part~5 parts of astragalus and monkshood；
The cake filling of the poria clamping cake also raw material including following parts by weight：0.1 part~1 part of ginseng and spina date seed 5 parts~15
Part.
3. poria clamping cake according to claim 2, it is characterised in that
The cake skin of the poria clamping cake includes the raw material of following parts by weight：1 part of flour, 50 parts of cornstarch, 1 part of Poria cocos powder,
0.5 part of 30 parts of fuling peel, 0.01 part of umbellate pore furgus, 2 parts of rhizoma alismatis, 0.1 part of Radix Codonopsis, 5 parts of astragalus and monkshood；
The cake filling of the poria clamping cake includes the raw material of following parts by weight：30 parts of jujube, 0.1 part of sodium citrate, 20 parts of Sweet tea liquid,
15 parts of 1 part of Poria cocos powder, 30 parts of carragheen, 10 parts of kudzu-vine root powder, 1 part of ginseng, 1 part of polygala and spina date seed.
4. poria clamping cake according to claim 2, it is characterised in that
The cake skin of the poria clamping cake includes the raw material of following parts by weight：10 parts of flour, 30 parts of cornstarch, Poria cocos powder 10
3 parts of part, 10 parts of fuling peel, 1 part of umbellate pore furgus, 0.5 part of rhizoma alismatis, 2 parts of Radix Codonopsis, 1 part of astragalus and monkshood；
The cake filling of the poria clamping cake includes the raw material of following parts by weight：10 parts of jujube, 1 part of sodium citrate, 1 part of Sweet tea liquid, Fu
5 parts of 10 parts of Siberian cocklebur powder, 10 parts of carragheen, 30 parts of kudzu-vine root powder, 1 part of ginseng, 1 part of polygala and spina date seed.
5. poria clamping cake according to claim 2, it is characterised in that
The cake skin of the poria clamping cake includes the raw material of following parts by weight：5 parts of flour, 40 parts of cornstarch, 5 parts of Poria cocos powder,
0.18 part of 20 parts of fuling peel, 0.5 part of umbellate pore furgus, 1.2 parts of rhizoma alismatis, 1 part of Radix Codonopsis, 2.5 parts of astragalus and monkshood；
The cake filling of the poria clamping cake includes the raw material of following parts by weight：20 parts of jujube, 0.5 part of sodium citrate, 10 parts of Sweet tea liquid,
10 parts of 5 parts of Poria cocos powder, 20 parts of carragheen, 20 parts of kudzu-vine root powder, 0.5 part of ginseng, 2.5 parts of polygala and spina date seed.
6. poria clamping cake according to claim 1 and 2, it is characterised in that the weight of the carragheen and the kudzu-vine root powder
Than being 1:1.
7. the poria clamping cake according to claim any one of 1-5, it is characterised in that the preparation method of the Sweet tea liquid is：
Sweet tea is dried into 20min~30min at 200 DEG C~250 DEG C, the dried Sweet tea is then crushed to particle diameter and is not more than
The sweet tea powder of 200 mesh, adds 20 times~40 times water of the sweet tea powder weight and is heated to 75 DEG C~85 DEG C and is incubated
25min~35min, is then centrifuged for separating, and takes supernatant, that is, obtain Sweet tea liquid.
8. the preparation method of the poria clamping cake according to claim any one of 1-7, it is characterised in that comprise the following steps：
S101：The flour, the cornstarch and the Poria cocos powder are mixed, the powder of cake skin is obtained；
S102：After the raw material components of remaining cake skin are mixed, 10 times of water of its weight are added, be again heated to the 2h that seethes with excitement and be incubated
~4h, then infusion to water weight for initial water weight five/filter in the lump, obtain filtrate, take the six of the filtrate
/ boiling is again heated in the lump, the filtrate seethed with excitement, remaining filtrate is cooled to normal temperature, obtains normal temperature filtrate；
S103：The powder of cake skin described in 1/6th is taken, the filtrate of boiling is added thereto to and is stirred, obtain ripe starch adhesive；Take surplus
The powder of the remaining cake skin, is added thereto to normal temperature filtrate and stirs, and obtains dough slurry；Then by the ripe starch adhesive and described
Dough slurry mixing, then be poured into 95 DEG C~100 DEG C of cake skin mould and mould drying, obtain cake skin；
S104：By Sweet tea in 200 DEG C~250 DEG C drying, the Sweet tea after the drying is then crushed to particle diameter and is not more than 200 mesh
Sweet tea powder, add 20 times~40 times water of the sweet tea powder weight and be heated to 75 DEG C~85 DEG C and be incubated 25min~
35min, is then centrifuged for separating, and takes supernatant, obtains Sweet tea liquid；
S105：First to 5 times of water of its parts by weight are added in the polygala, the 3h~5h that seethes with excitement and be incubated is then heated to,
The jujube is added, continues to be incubated 20min~30min；
S106：Remaining cake filling raw material components are mixed and grind to form particle diameter and be not more than the step is added to after the powder of 200 mesh
In the product that S105 is obtained, while adding the Sweet tea liquid, the 5min~10min that seethes with excitement and be incubated is then heated to, then pour into cake
Filling die for molding, obtains cake filling；
S107：The cake filling is clipped at least two cake skins, poria clamping cake is obtained.
9. the preparation method of poria clamping cake according to claim 8, it is characterised in that in the step S104, drying
Time be 20min~30min.
10. the preparation method of poria clamping cake according to claim 8, it is characterised in that in the step S103, mould drying
Time is 25s~35s.
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| CN108606283A (en) * | 2018-04-25 | 2018-10-02 | 北京宫御坊食品有限公司 | A kind of fragrance of a flower poria clamping cake and preparation method thereof |
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