CN107594420A - A kind of pachyrhizus sweet tea cake and preparation method thereof - Google Patents
A kind of pachyrhizus sweet tea cake and preparation method thereof Download PDFInfo
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- CN107594420A CN107594420A CN201710726626.4A CN201710726626A CN107594420A CN 107594420 A CN107594420 A CN 107594420A CN 201710726626 A CN201710726626 A CN 201710726626A CN 107594420 A CN107594420 A CN 107594420A
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Abstract
The invention provides a kind of pachyrhizus sweet tea cake, and it is made up of the raw material of following parts by weight：58 parts of carragheen, 0.5 1.5 parts of konjaku flour, 36 parts of glucose, 30 50 parts of water, 5 10 parts of pear juice, 0.5 1.5 parts of sodium alginate, 5 18 parts of digua fig fruit, 13 parts of brown sugar, 23 parts of white mulberry vein-juice.Pachyrhizus sweet tea cake prepared by the present invention, not only remains peculiar fragrance, mouthfeel and the color and luster of digua fig fruit, and facilitates storage and transport, at the same have it is clearing heat and detoxicating, promote the production of body fluid to quench thirst and other effects, can be used in treating the symptoms such as tonsillotome inflammation, nasal obstruction, abscess of throat.In addition, the present invention mixes digua fig fruit with honey, and combines the pachyrhizus sweet tea cake of low-pressure low-temperature distillation technique and refrigerating process preparation, remains the nutritional ingredient in digua fig fruit to greatest extent, solve digua fig fruit blackening, spoiled technical problem, while extend the shelf-life of digua fig fruit.
Description
Technical field
The present invention relates to a kind of cake, specifically a kind of pachyrhizus sweet tea cake and preparation method thereof.
Background technology
Digua fig fruit, also referred to as Fructus Fici tikouae, youth fruit, Loquat-Shaped Cake, pachyrhizus, Dicotyledoneae, moraceae plants pachyrhizus
The syconium (banyan fruit) of banyan, is distributed in the ground such as southwest, Shaanxi, Hubei, Hunan, Guangxi, Tibet.Digua fig fruit is spherical in shape or oval
Shape, diameter 0.4-l.2cm, surface is yellowish green or pale red, shrinkage, base portion have short handle, splits rear visible meat holder inwall and life
Many small achenes, gas is micro-, taste micro-sweet, micro-puckery, has the effect of clearing heat and detoxicating, dispelling wind and eliminating dampness, arresting seminal emission, is usually used in treating
Abscess of throat, it is a kind of high fruit of food therapy value.
Digua fig fruit is born in sparse woods, hillside, limes marginis or the wilderness thick grass of low-relief terrain, the fruiting period 6-9 months.Research shows, fresh
Digua fig fruit contains alcohols material, and pulp easily blacks after harvesting, it is impossible to is placed directly within air and preserves, even if it is directly cold
Freeze or be added directly into cake also easily spoiled, and inconvenient storage and transport.
Jelly, a kind of half solidifies the frozen dessert cake of shape, and smooth in taste, tasty, main material is egg and milk
Huang, modulated by jelly liquid, be die-filling, refrigeration etc. manufacturing procedure be made, be easy to storage and transport.Common includes honey peach
Pulp jelly, fragrant citrus taste jelly are refreshing, tangerine orange pulp jelly, lemon jelly are refreshing, blueberry pulp jelly, fruit juice jelly, grape wind
Taste jelly is refreshing, pineapple taste jelly, aloe litchi flavor coconut palm fruit jelly, apple flavor jelly are refreshing, assorted taste jelly.
CN106962861A discloses a kind of blue or green succulent fruits and frozen, and is made up of the raw material of following parts by weight：Green juice powder 20-30 parts, probiotics
1-2 parts, milk 20-25 parts, honey 9-15 parts, sugar alcohol 5-8 parts, konjaku flour 1-2 parts, algin 0.5-1 parts, water 30-50 parts.
CN105995807A discloses a kind of preparation method of "Hami" melon banana jelly, its raw material by following parts by weight component group
Into：Ovaltine 30-35 parts, "Hami" melon 3-5 parts, banana fourth 3-5 parts, fish glue powder 10-15 parts, condensed milk 3-5 parts, Rum 5-8
Part, clear water 100-120 parts；Its manufacturing process comprises the following steps：A, take ovaltine to be put into cup-like containers, pour into 40-50 and take the photograph
The clear water of family name's degree brews, and addition condensed milk, Rum stir stand-by；B, take fish glue powder to be well mixed with ovaltine solution, fall
Enter mould to a half volume, put refrigerator for cold 20-30 minutes into；C, mould is taken out, "Hami" melon, banana fourth are put into mould, added
Full ovaltine solution, refrigerates 20-25 minutes again；D, mould is returned after taking out, is decorated, is made with the decorating liquid of colour
Finished product.Although jelly species is various on the market, the relevant report of pachyrhizus sweet tea cake is yet there are no, therefore, it is necessary to be developed
Out.
The content of the invention
It is an object of the invention to provide a kind of pachyrhizus sweet tea cake, and another object of the present invention is to provide a kind of pachyrhizus sweet tea
The preparation method of cake, to retain the peculiar fragrance of digua fig fruit and mouthfeel, while facilitate storage and transport.
Unless otherwise specified, number of the present invention is parts by weight, and the raw material can be made or be purchased by conventional method
Buy.
To achieve these goals, the present invention adopts the following technical scheme that：
A kind of pachyrhizus sweet tea cake, it is characterised in that be mainly made up of the raw material of following parts by weight：Carragheen 5-8 parts, evil spirit
Taro powder 0.5-1.5 parts, glucose 3-6 parts, water 30-50 parts, pear juice 5-10 parts, sodium alginate 0.5-1.5 parts, digua fig fruit 5-18
Part.
The pachyrhizus sweet tea cake prepared using above-mentioned raw materials, the peculiar fragrance and mouthfeel of digua fig fruit are not only remained, and conveniently
Storage and transport, while there is excellent food therapy value, have it is clearing heat and detoxicating, prevent abscess of throat and other effects.
Preferably, the digua fig fruit is digua fig fruit fourth or pachyrhizus jam.
According to one embodiment of the invention, the pachyrhizus jam is that (digua fig fruit obtains pachyrhizus pulp after beating
Pachyrhizus slurries) with the mixture of honey.
Further to prevent digua fig fruit from going bad, the mass ratio of above-mentioned pachyrhizus pulp and honey is 1:0.5~1:1.
To further enhance the food therapy value of pachyrhizus sweet tea cake, the raw material of pachyrhizus sweet tea cake also contains brown sugar 1-3 parts, white mulberry vein-juice
2-3 parts.
The preparation method of pachyrhizus sweet tea cake as described above, including the modulation of gelatin slurries, water removal, die-filling, cryopreservation step, specifically
For：
Step 1, gelatin slurries are modulated：By carragheen 5-8 parts, konjaku flour 0.5-1.5 parts, glucose 3-6 parts, water 30-50
Stirred after part, pear juice 5-10 parts, sodium alginate 0.5-1.5 parts, brown sugar 1-3 parts, the mixing of white mulberry vein-juice 2-3 parts, obtain gelatin
Slurries；
Step 2, remove water：It is 3*103- that pressure is placed in after foregoing gelatin slurries are mixed with digua fig fruit fourth or pachyrhizus jam
In 20*103Pa containers, 55-65 DEG C is warming up to, constant temperature 10-20 minutes, obtains moisture free mixed system；
Step 3, it is die-filling：It is die-filling after foregoing moisture free mixed system naturally cools to room temperature；
Step 4, refrigerate：Mixed system after will be die-filling is placed in freezing 1-5 hours in -10~3 degrees Celsius of environment, obtains
To pachyrhizus sweet tea cake.
Beneficial effect：
Pachyrhizus sweet tea cake prepared by the present invention, peculiar fragrance, mouthfeel and the color and luster of digua fig fruit are not only remained, and conveniently
Storage and transport, at the same have it is clearing heat and detoxicating, promote the production of body fluid to quench thirst and other effects.
The present invention mixes digua fig fruit with honey, and combines the pachyrhizus of low-pressure low-temperature distillation technique and refrigerating process preparation
Sweet tea cake, the nutritional ingredient in digua fig fruit is remained to greatest extent, solve digua fig fruit blackening, spoiled technical problem, simultaneously
Extend the shelf-life of digua fig fruit.
Pachyrhizus sweet tea cake prepared by the present invention is bright in colour, smooth in taste, supports and enriches, and can be used in treating tonsillotome hair
The symptoms such as inflammation, nasal obstruction, abscess of throat, it is a kind of excellent dessert of food therapy value.
Preparation technology of the present invention is simple, is easy to large-scale production.
Embodiment
With reference to specific embodiment, the invention will be further described, it is pointed out here that following examples it is not intended that
Limiting the scope of the invention, those of ordinary skill in the art make some according to present disclosure and nonessential changed
Enter and adjust.
Embodiment 1
A kind of pachyrhizus sweet tea cake, it is made according to the modulation of gelatin slurries, water removal, die-filling, cryopreservation step, is specially：
Step 1, gelatin slurries are modulated：By 70 grams of carragheen, 10 grams of konjaku flour, 45 grams of glucose, 400 grams of water, pear juice 80
Gram, stir after the mixing of 10 grams of sodium alginate, 20 grams of brown sugar, 25 grams of white mulberry vein-juice, obtain gelatin slurries；
Step 2, remove water：It is 20*103Pa containers to be placed in pressure after 120 grams of foregoing gelatin slurries and digua fig fruit fourth are mixed
In (20*103Pa pressure can be realized by extracting the partial air in non-pressure vessel out), be warming up to 65 DEG C, constant temperature 15 minutes,
Obtain moisture free mixed system；
Step 3, it is die-filling：It is die-filling after foregoing moisture free mixed system naturally cools to room temperature；
Step 4, refrigerate：Mixed system after will be die-filling is placed in the environment of zero degrees celsius and freezed 3 hours, obtains pachyrhizus
Sweet tea cake.
Embodiment 2
A kind of pachyrhizus sweet tea cake, it is made according to the modulation of gelatin slurries, water removal, die-filling, cryopreservation step, is specially：
Step 1, gelatin slurries are modulated：By 80 grams of carragheen, 15 grams of konjaku flour, 60 grams of glucose, 600 grams of water, pear juice 100
Gram, stir after the mixing of 15 grams of sodium alginate, 30 grams of brown sugar, 30 grams of white mulberry vein-juice, obtain gelatin slurries；
Step 2, remove water：It is 10*103Pa containers to be placed in pressure after 180 grams of foregoing gelatin slurries and digua fig fruit fourth are mixed
In, 60 DEG C are warming up to, constant temperature 18 minutes, obtains moisture free mixed system；
Step 3, it is die-filling：It is die-filling after foregoing moisture free mixed system naturally cools to room temperature；
Step 4, refrigerate：Mixed system after will be die-filling is placed in three degrees Celsius of environment and freezed 5 hours, obtains pachyrhizus
Sweet tea cake.
Embodiment 3
A kind of pachyrhizus sweet tea cake, it is made according to the modulation of gelatin slurries, water removal, die-filling, cryopreservation step, is specially：
Step 1, gelatin slurries are modulated：By 50 grams of carragheen, 5 grams of konjaku flour, 30 grams of glucose, 300 grams of water, pear juice 50
Gram, stir after the mixing of 5 grams of sodium alginate, 10 grams of brown sugar, 20 grams of white mulberry vein-juice, obtain gelatin slurries；
Step 2, remove water：It is 3*103Pa containers to be placed in pressure after 75 grams of foregoing gelatin slurries and pachyrhizus jam are mixed
In, 55 DEG C are warming up to, constant temperature 10 minutes, obtains moisture free mixed system；Wherein, after taking 50 grams of digua fig fruits to break into slurries
Stir obtained pachyrhizus jam after being mixed with 25 grams of honey；
Step 3, it is die-filling：It is die-filling after foregoing moisture free mixed system naturally cools to room temperature；
Step 4, refrigerate：Mixed system after will be die-filling is placed in subzero ten degrees Celsius of environment and freezed 1 hour, obtains
Pachyrhizus sweet tea cake.
Embodiment 4
A kind of pachyrhizus sweet tea cake, it is made according to the modulation of gelatin slurries, water removal, die-filling, cryopreservation step, is specially：
Step 1, gelatin slurries are modulated：By 60 grams of carragheen, 12 grams of konjaku flour, 50 grams of glucose, 450 grams of water, pear juice 70
Gram, stir after the mixing of 12 grams of sodium alginate, 15 grams of brown sugar, 27 grams of white mulberry vein-juice, obtain gelatin slurries；
Step 2, remove water：It is 15*103Pa containers to be placed in pressure after 300 grams of foregoing gelatin slurries and pachyrhizus jam are mixed
In, 55 DEG C are warming up to, constant temperature 20 minutes, obtains moisture free mixed system；Wherein, after taking 150 grams of digua fig fruits to break into slurries
Stir obtained pachyrhizus jam after being mixed with 150 grams of honey；
Step 3, it is die-filling：It is die-filling after foregoing moisture free mixed system naturally cools to room temperature；
Step 4, refrigerate：Mixed system after will be die-filling is placed in subzero five degrees Celsius of environment and freezed 2 hours, obtains
Pachyrhizus sweet tea cake.
Comparative example 1
A kind of sweet tea cake, it is made according to the modulation of gelatin slurries, water removal, die-filling, cryopreservation step, is specially：
Step 1, gelatin slurries are modulated：By 60 grams of carragheen, 12 grams of konjaku flour, 50 grams of glucose, 450 grams of water, pear juice 70
Gram, stir after the mixing of 12 grams of sodium alginate, 15 grams of brown sugar, 27 grams of white mulberry vein-juice, obtain gelatin slurries；
Step 2, remove water：Pressure is placed in after foregoing gelatin slurries are mixed with 150 grams of honey as in 15*103Pa containers,
55 DEG C are warming up to, constant temperature 20 minutes, obtains moisture free mixed system；
Step 3, it is die-filling：It is die-filling after foregoing moisture free mixed system naturally cools to room temperature；
Step 4, refrigerate：Mixed system after will be die-filling is placed in subzero five degrees Celsius of environment and freezed 2 hours, obtains
Sweet tea cake.
Comparative example 2
A kind of sweet tea cake, it is made according to the modulation of gelatin slurries, water removal, die-filling, cryopreservation step, is specially：
Step 1, gelatin slurries are modulated：By 60 grams of carragheen, 12 grams of konjaku flour, 50 grams of glucose, 450 grams of water, pear juice 70
Gram, stir after the mixing of 12 grams of sodium alginate, 15 grams of brown sugar, obtain gelatin slurries；
Step 2, remove water：Foregoing gelatin slurries and 150 grams are placed in pressure in 15*103Pa containers, to be warming up to 55 DEG C,
Constant temperature 20 minutes, obtains moisture free mixed system；
Step 3, it is die-filling：It is die-filling after foregoing moisture free mixed system naturally cools to room temperature；
Step 4, refrigerate：Mixed system after will be die-filling is placed in subzero five degrees Celsius of environment and freezed 2 hours, obtains
Sweet tea cake.
Clinical trial
Experimental design：The pachyrhizus sweet tea cake for taking 1-4 of the embodiment of the present invention to prepare, compile respectively as test group 1, test group 2, examination
Test group 3, test group 4；The sweet tea cake in comparative example is taken, is compiled respectively as control group 1, control group 2；Tonsillotome hair is selected respectively
Inflammation, nasal obstruction, abscess of throat patient are tested, and are shown in Table 1,
The effect of pachyrhizus sweet tea cake of table 1 is to tonsillotome inflammation, nasal obstruction, abscess of throat symptom
Interpretation of result：As shown in Table 1, patient is sooner or later each edible 50 grams, can fully recover within continuous edible 3 days, and eats and be free of
The cake of pachyrhizus, honey or white mulberry vein-juice, even if continuously edible 7 days, symptom is not felt any better yet.It can be seen that pachyrhizus prepared by the present invention
Sweet tea cake has excellent food therapy value, can be used in treating tonsillotome inflammation, nasal obstruction, abscess of throat symptom, enters one through inventor
Step research finds that the curative effect has benefited from the coordinated of pachyrhizus, white mulberry vein-juice and honey.
Oxidation test
Experimental design：Pachyrhizus sweet tea cake difference stripping and slicing prepared by 1-4 of the embodiment of the present invention is taken, is compiled as test group 1, test group
2nd, test group 3, test group 4；Fresh digua fig fruit is diced, as a control group 3.By the pachyrhizus sweet tea cake and control group 3 in test group
In digua fig fruit fourth be respectively placed in air, observe the color of digua fig fruit, record its black the time, be shown in Table 2,
The digua fig fruit color change situation of table 2
| Test group | Original color and luster | Color change situation |
| Test group 1 | Pale red | First redden and become dark red again |
| Test group 2 | Pale red | First redden and become dark red again |
| Test group 3 | Pale red | First redden and become dark red again |
| Test group 4 | Pale red | First redden and become dark red again |
| Control group 3 | Pale red | First redden, blackening after 10 minutes |
Interpretation of result：As shown in Table 2, digua fig fruit easily blacks after directly cutting, and in pachyrhizus sweet tea cake prepared by the present invention
It can prevent digua fig fruit fourth from blacking.Research shows that digua fig fruit fourth is dissolved in gelatin and honey and other substances by the present invention, Neng Goufang
Only digua fig fruit aoxidizes, so as to prevent digua fig fruit blackening.
Analysis of amino acids
Experimental design：It is grouped with reference to clinical trial, fresh pachyrhizus jam as a control group 4 is separately taken, by test group and control
Pachyrhizus sweet tea cake in group, the standard liquid that cake, digua fig fruit are configured to 2.50mol/l respectively is licked, using full-automatic amino acid analysis
Instrument (Hitachi L-8900) analysis pachyrhizus sweet tea cake, amino acid content in cake, digua fig fruit is licked, the results are shown in Table 3,
The amino acid content of table 3
Interpretation of result：As shown in Table 2, amino acid, content 12.71- are rich in the pachyrhizus sweet tea cake that prepared by the present invention
16.54mg/g, far above the amino acid content in control group, it is seen that the present invention can retain the battalion such as amino acid in digua fig fruit
Support material.In control group 4 amino acid content be less than pachyrhizus sweet tea cake of the present invention in amino acid content, its reason be honey and
White mulberry vein-juice provides partial amino-acid.
Claims (6)
- A kind of 1. pachyrhizus sweet tea cake, it is characterised in that：Mainly it is made up of the raw material of following parts by weight：Carragheen 5-8 parts, konjaku flour 0.5-1.5 parts, glucose 3-6 parts, water 30-50 parts, pear juice 5-10 parts, sodium alginate 0.5-1.5 parts, digua fig fruit 5-18 parts.
- 2. pachyrhizus sweet tea cake according to claim 1, it is characterised in that：The digua fig fruit is digua fig fruit fourth or pachyrhizus jam.
- 3. pachyrhizus sweet tea cake according to claim 2, it is characterised in that：The pachyrhizus jam is the mixed of pachyrhizus pulp and honey Compound.
- 4. pachyrhizus sweet tea cake according to claim 3, it is characterised in that：The mass ratio of the pachyrhizus pulp and honey is 1: 0.5~1:1.
- 5. the pachyrhizus sweet tea cake according to claim 1,2,3 or 4, it is characterised in that：Also contain in the raw material of the pachyrhizus sweet tea cake There are brown sugar 1-3 parts, white mulberry vein-juice 2-3 parts.
- 6. the preparation method of the pachyrhizus sweet tea cake as described in claim any one of 1-5, it is characterised in that：Adjusted including gelatin slurries System, water removal, die-filling, cryopreservation step, it is specially：Step 1, gelatin slurries are modulated：By carragheen 5-8 parts, konjaku flour 0.5-1.5 parts, glucose 3-6 parts, water 30-50 parts, pears Stirred after juice 5-10 parts, sodium alginate 0.5-1.5 parts, brown sugar 1-3 parts, the mixing of white mulberry vein-juice 2-3 parts, obtain gelatin slurries；Step 2, remove water：It is 3*103-20* that pressure is placed in after foregoing gelatin slurries are mixed with digua fig fruit fourth or pachyrhizus jam In 103Pa containers, 55-65 DEG C is warming up to, constant temperature 10-20 minutes, obtains moisture free mixed system；Step 3, it is die-filling：It is die-filling after foregoing moisture free mixed system is cooled to room temperature；Step 4, refrigerate：Mixed system after will be die-filling is placed in freezing 1-5 hours in -10~3 degrees Celsius of environment, obtains pachyrhizus Sweet tea cake.
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Cited By (1)
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| CN109288000A (en) * | 2018-11-20 | 2019-02-01 | 福建农林大学 | A kind of konjaku tart fruit cake and preparation method thereof |
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