CN107897257A - A kind of antiviral mung bean cake - Google Patents
A kind of antiviral mung bean cake Download PDFInfo
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- CN107897257A CN107897257A CN201711083410.7A CN201711083410A CN107897257A CN 107897257 A CN107897257 A CN 107897257A CN 201711083410 A CN201711083410 A CN 201711083410A CN 107897257 A CN107897257 A CN 107897257A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of antiviral mung bean cake, it is characterised in that including following aspect：Mung bean cake mainly has mung bean flour, oatmeal, sunflower seed powder, black sesame powder, Aloe Vera Gel, peach gum, durian, plant extraction liquid, mixing flower liquid to be processed into；Its processing method includes（1）Plant extraction liquid, pulverization process is carried out by raw materials such as pseudo-ginseng, the coptiss, adds water and mixed enzyme agent enzymolysis, is made through boiling, filtering, concentration；（2）Mixing, mung bean flour, oatmeal, sunflower seed powder and black sesame powder are added into container, and Aloe Vera Gel, peach gum and plant extraction liquid are added after being stirred；（3）Shaping, mixture is filled and is suppressed by hand into wooden molding die；（4）Sprinkling parcel, durian parchment is processed into by durian pulp, and first shaping mixing cake surface is sprayed using mixing flower liquid, then carries out coating to surface using durian parchment；（5）Bake and bank up with earth, coating mixing cake is put into baking box and is toasted.
Description
Technical field
The invention belongs to mung bean cake processing technique field, and in particular to a kind of antiviral mung bean cake.
Background technology
Mung bean cake, also known as dry beans cake, for China's most feature tradition cake, it is aided in using mung bean mainly to process raw material
Add the raw materials such as sesame, flour and sugar to be made, capital formula, Su Shi and Yang Shi can be divided into according to taste and preparation method, its mouthfeel is soft, thin
It is greasy, it is Dragon Boat Festival conventional food altogether with realgar wine, Zongzi and Salted duck egg；And mung bean can be used as medicine, with driving away summer heat is quenched the thirst, Li Shui disappears
Swollen, removing nebula, skin-care and beautifying and other effects, have higher edible and health value, deep to be liked by people.Although mung bean cake
With heat-clearing, detumescence and other effects, but its bactericidal bacteriostasis to various common cold virus, pathogenic bacteria is relatively low, after eating
The anti-virus ability of human body cannot be improved, it is impossible to play good healthcare function；Using mung bean as primary raw material, mung bean cake mouthfeel phase
To more single, it is impossible to meet the mouthfeel needs of different crowd.
The content of the invention
The present invention is directed to the problem of existing：Although mung bean cake has heat-clearing, detumescence and other effects, it is to various common colds
Poison, the bactericidal bacteriostasis of pathogenic bacteria are relatively low, and the anti-virus ability of human body cannot be improved after edible, it is impossible to play well
Healthcare function；Using mung bean as primary raw material, mung bean cake mouthfeel is comparatively single, it is impossible to meets the mouthfeel needs of different crowd.
To solve the above problems, the present invention provides a kind of antiviral mung bean cake.
The present invention is achieved by the following technical solutions：
A kind of antiviral mung bean cake, it is respectively configured to sub-prime gauge part and is：50-60 parts of mung bean flour, 17-21 parts of oatmeal, sunflower
12-15 parts of seed powder, 8-12 parts of black sesame powder, 7-10 parts of Aloe Vera Gel, 6-9 parts of peach gum, 15-20 parts of durian, plant extraction liquid 13-16
Part, mixing 1-3 parts of liquid of flower.
The plant extraction liquid, it is respectively configured to sub-prime gauge part and is：11-13 parts of pseudo-ginseng, 7-9 parts of the coptis, folium artemisiae argyi 5-8
Part, 5-7 parts of mulberry leaf, 4-6 parts of dried orange peel, 3-6 parts of purslane, 2-5 parts of green tea powder.
Described mixing flower liquid, it is respectively configured to sub-prime gauge part and is：7-9 parts of Jasmine, 5-8 parts of sophora flower, gardenia 3-6
Part, 2-4 parts of lotus.
The mung bean cake, its processing method are：
（1）Plant extraction liquid：The preparation raw materials such as pseudo-ginseng, the coptis are subjected to pulverization process, add the water of 5-7 times of its gross mass, first
Mixed enzyme agent enzymolysis 2-3h is added, then in 60-70 DEG C of temperature boiling 70-80min, the 1/4 of original volume is concentrated into after filtering, system
Plant extraction liquid is obtained, wherein containing a variety of antivirus plant components, the antiviral property of mung bean cake can be improved, improve human immunity
Ability；
（2）Mixing：Mung bean flour, oatmeal, sunflower seed powder and black sesame powder are added into container, aloe is added after being stirred
Glue, peach gum and plant extraction liquid, can improve the processability of mung bean cake, and improve its healthy nutritive value, and plant extract
Liquid can improve the anti-virus ability of mung bean cake, and 16-20min is stirred under 80-100 turns/min rotating speeds, and mixture is made；
（3）Shaping：Mixture is filled and is suppressed by hand into wooden molding die, and low temperature bakes 3-5min, reduces wherein water
Divide content, improve the absorption to mixing flower liquid, shaping is made and mixes cake；
（4）Sprinkling parcel：By durian pulp take out hand operated mixing 6-8min, obtain durian parchment, first using mixing flower liquid into
Type mixing cake surface is sprayed, and is had and is improved mung bean cake fragrance and antibacterial ability effect, can extend mung bean cake shelf lives, so
Coating is carried out to shaping mixing cake surface using durian parchment afterwards, increases mung bean cake flavor taste, improves its nutrition and health care valency
Value, is made coating mixing cake；
（5）Bake and bank up with earth：Coating mixing cake is put into baking box and is toasted, first 5-7min is baked at 55-60 DEG C, mung bean cake mistake can be avoided
Aging is spent, improves mung bean cake flavor taste, then 12-15min is toasted in 80-90 DEG C of temperature, antiviral mung bean cake is made.
Step（1）The mixed enzyme agent, wherein pectase：Cellulase quality proportioning is 1:1, its addition is water quality
The 2%-3% of amount.
Step（3）The low temperature is baked, its temperature is 37-40 DEG C.
The present invention has the following advantages compared with prior art：Plant extraction liquid, wherein based on pseudo-ginseng, the coptis, mulberry leaf etc.
Raw material is extracted, by enzymolysis and low temperature boiling method extraction wherein active ingredient, effective component extraction rate is improved, avoids
Destruction of the high temperature to active ingredient activity, institute's extract component can improve the antiviral immunity ability of human body.Mixing, adds Aloe Vera Gel
The processability of mung bean cake can be improved with peach gum, and improves its healthy nutritive value, and can to improve its disease-resistant for plant extraction liquid
Malicious ability；Added oatmeal, sunflower seed powder and black sesame powder can improve the taste flavor and nutritive value of mung bean cake.Shaping,
Mixture after will be compressing carries out low temperature baking, reduces wherein moisture, improves the absorption to mixing flower liquid.Sprinkling bag
Wrap up in, surface sprinkling is carried out to shaping mixing cake using mixing flower liquid, it contains a variety of fragrance ingredients and antimicrobial component, you can improves
The eating mouth feel and fragrance of mung bean cake, and the bactericidal performance of mung bean cake can be improved, extend the shelf lives of mung bean cake；And make
Coating is carried out to mung bean cake surface with durian parchment, mung bean cake fruit-like flavour layer can be formed, and there is invigorating the spleen tonifying Qi.
Method is baked and banked up with earth, first using relative low temperature bake and bank up with earth can avoid mung bean cake and durian pulp from overaging phenomenon occur, reduce it
Taste flavor, reuses normal baking temperature baking, being made has antiviral, the fresh fragrant mung bean cake of mouthfeel.
Embodiment
Embodiment 1：
A kind of antiviral mung bean cake, it is respectively configured to sub-prime gauge part and is：52 parts of mung bean flour, 18 parts of oatmeal, sunflower seed powder 13
Part, 9 parts of black sesame powder, 8 parts of Aloe Vera Gel, 7 parts of peach gum, 16 parts of durian, 14 parts of plant extraction liquid, mixing 1.2 parts of liquid of flower.
The plant extraction liquid, it is respectively configured to sub-prime gauge part and is：11.4 parts of pseudo-ginseng, 7.5 parts of the coptis, 6 parts of folium artemisiae argyi,
5.2 parts of mulberry leaf, 4.6 parts of dried orange peel, 4 parts of purslane, 3 parts of green tea powder.
Described mixing flower liquid, it is respectively configured to sub-prime gauge part and is：7.3 parts of Jasmine, 6 parts of sophora flower, 4 parts of gardenia,
2.1 parts of lotus.
The mung bean cake, its processing method are：
（1）Plant extraction liquid：The preparation raw materials such as pseudo-ginseng, the coptis are subjected to pulverization process, add the water of 5.5 times of its gross mass, first
Mixed enzyme agent enzymolysis 2.5h is added, then in 62 DEG C of temperature boiling 73min, the 1/4 of filtering and concentrating to original volume, obtained plant carries
Liquid is taken, wherein containing a variety of antivirus plant components, the antiviral property of mung bean cake can be improved；
（2）Mixing：Mung bean flour, oatmeal, sunflower seed powder and black sesame powder are added into container, aloe is added after being stirred
Glue, peach gum and plant extraction liquid, can improve the processability of mung bean cake, and improve its healthy nutritive value, and plant extract
Liquid can improve its anti-virus ability, and 17min is stirred under 87 turns/min rotating speeds, and mixture is made；
（3）Shaping：Mixture is filled and is suppressed by hand into wooden molding die, and low temperature bakes 4min, reduces wherein moisture
Content, improves the absorption to mixing flower liquid, and shaping mixing cake is made；
（4）Sprinkling parcel：Durian pulp is taken out into hand operated mixing 7min, obtains durian parchment, first using mixing flower liquid to shaping
Mixing cake surface is sprayed, and is had and is improved mung bean cake fragrance and antibacterial ability effect, can extend mung bean cake shelf lives, then
Coating is carried out to shaping mixing cake surface using durian parchment, increases mung bean cake flavor taste, improves its healthy nutritive value,
Coating mixing cake is made；
（5）Bake and bank up with earth：Coating mixing cake is put into baking box and is toasted, first 6min is baked at 56 DEG C, mung bean cake can be avoided excessively old
Change, improve mung bean cake flavor taste, then 13min is toasted in 84 DEG C of temperature, antiviral mung bean cake is made.
Step（1）The mixed enzyme agent, wherein pectase：Cellulase quality proportioning is 1:1, its addition is water quality
The 2.4% of amount.
Step（3）The low temperature is baked, its temperature is 38 DEG C.
Embodiment 2：
A kind of antiviral mung bean cake, it is respectively configured to sub-prime gauge part and is：57 parts of mung bean flour, 20 parts of oatmeal, sunflower seed powder 14
Part, 11 parts of black sesame powder, 9 parts of Aloe Vera Gel, 8 parts of peach gum, 18 parts of durian, 15 parts of plant extraction liquid, mixing 2.8 parts of liquid of flower.
The plant extraction liquid, it is respectively configured to sub-prime gauge part and is：12.8 parts of pseudo-ginseng, 8.5 parts of the coptis, 7 parts of folium artemisiae argyi,
6.4 parts of mulberry leaf, 5.2 parts of dried orange peel, 5 parts of purslane, 4 parts of green tea powder.
Described mixing flower liquid, it is respectively configured to sub-prime gauge part and is：8.7 parts of Jasmine, 7 parts of sophora flower, 5 parts of gardenia,
3.6 parts of lotus.
The mung bean cake, its processing method are：
（1）Plant extraction liquid：The raw materials such as pseudo-ginseng, the coptis are subjected to pulverization process, the water of 6.5 times of its gross mass is added, first adds
Mix bacterium agent digests 3h, then in 68 DEG C of temperature boiling 78min, the 1/4 of filtering and concentrating to original volume, and plant extraction liquid is made,
Wherein contain a variety of antivirus plant components, the antiviral property of mung bean cake can be improved；
（2）Mixing：Mung bean flour, oatmeal, sunflower seed powder and black sesame powder are added into container, aloe is added after being stirred
Glue, peach gum and plant extraction liquid, can improve the processability of mung bean cake, and improve its healthy nutritive value, and plant extract
Liquid can improve its anti-virus ability, and 19min is stirred under 92 turns/min rotating speeds, and mixture is made；
（3）Shaping：Mixture is filled and is suppressed by hand into wooden molding die, and low temperature bakes 5min, reduces wherein moisture
Content, improves the absorption to mixing flower liquid, and shaping mixing cake is made；
（4）Sprinkling parcel：Durian pulp is taken out into hand operated mixing 8min, obtains durian parchment, first using mixing flower liquid to shaping
Mixing cake surface is sprayed, and is had and is improved mung bean cake fragrance and antibacterial ability effect, can extend mung bean cake shelf lives, then
Coating is carried out to shaping mixing cake surface using durian parchment, increases mung bean cake flavor taste, improves its healthy nutritive value,
Coating mixing cake is made；
（5）Bake and bank up with earth：Coating mixing cake is put into baking box and is toasted, first 7min is baked at 59 DEG C, mung bean cake can be avoided excessively old
Change, improve mung bean cake flavor taste, then 14min is toasted in 87 DEG C of temperature, antiviral mung bean cake is made.
Step（1）The mixed enzyme agent, wherein pectase：Cellulase quality proportioning is 1:1, its addition is water quality
The 2.8% of amount.
Step（3）The low temperature is baked, its temperature is 39 DEG C.
Contrast 1：
This contrast 1 does not carry out step compared with embodiment 1（1）、（2）Middle plant extraction liquid is prepared and used, other steps and reality
It is identical to apply example 1.
Contrast 2：
This contrast 2 does not carry out step compared with embodiment 1（2）Middle Aloe Vera Gel and peach gum use, other steps and 1 phase of embodiment
Together.
Contrast 3：
This contrast 3 does not carry out step compared with embodiment 2（4）Middle mixing flower liquid uses, other steps are same as Example 2.
Contrast 4：
This contrast 4 does not carry out step compared with embodiment 2（4）Middle durian parchment uses, other steps are same as Example 2.
Contrast 5：
This contrast 5 does not carry out step compared with embodiment 2（5）Middle baking method, other steps are same as Example 2.
Control group：
Plant extraction liquid, Aloe Vera Gel and peach gum, mixing flower liquid, durian pulp is not used using traditional mung bean cake as reference in control group
Slurry and baking method.
To embodiment 1, embodiment 2, contrast 1, contrast 2, contrast 3, contrast 4, contrast 5 and control group experimental program, statistics
The bacteriostasis rate of mung bean cake（Influenza A virus and influenza B virus）, the holding time（Seal and place under normal temperature condition）, mouthfeel
Flavor.
Taste flavor：Wherein ﹢ ﹢ ﹢ ﹢ ﹢ are fine that preferably, ﹢ ﹢ ﹢ are general to ﹢ ﹢ ﹢ ﹢, and ﹢ ﹢ are poor, and ﹢ is very poor；Each evaluation sample
This capacity is 130, is subject to super 2/3 evaluation result of sample.
Experimental data：
| Project | Bacteriostasis rate %（A type） | Bacteriostasis rate %（It is B-mode） | Holding time d | Taste flavor |
| Embodiment 1 | 67.5 | 61.4 | 15 | ﹢ ﹢ ﹢ ﹢ |
| Embodiment 2 | 65.3 | 62.8 | 16 | ﹢ ﹢ ﹢ ﹢ |
| Contrast 1 | 34.7 | 31.0 | 10 | ﹢ ﹢ ﹢ ﹢ |
| Contrast 2 | 55.0 | 49.6 | 13 | ﹢ ﹢ ﹢ |
| Contrast 3 | 56.0 | 54.5 | 15 | ﹢ ﹢ ﹢ |
| Contrast 4 | 66.1 | 62.1 | 15 | ﹢ ﹢ |
| Contrast 5 | 64.5 | 64.2 | 16 | ﹢ ﹢ |
| Control group | 12.4 | 11.7 | 7 | ﹢ |
Synthesis result：Antiviral mung bean cake obtained by the method for the present invention, compared with the control group, it is to influenza A virus bacteriostasis rate
Reach more than 65.3%, more than 61.4% is reached to influenza B virus bacteriostasis rate, the holding time improves 9d, and improves mung bean cake
Taste flavor and nutritive value.Using plant extraction liquid, Aloe Vera Gel and peach gum, mixing flower liquid, influenza A virus can be improved
Bacteriostasis rate is 32.8%, 12.5%, 9.3%, and it is 30.4%, 11.8%, 8.3% to improve to influenza B virus bacteriostasis rate, the holding time
Extend 5d, 2d, 1d；And durian parchment and baking method are used, the taste flavor and nutritive value of mung bean cake can be improved.
Claims (6)
1. a kind of antiviral mung bean cake, it is characterised in that it is respectively configured to sub-prime gauge part and is：50-60 parts of mung bean flour, oatmeal
17-21 parts, 12-15 parts of sunflower seed powder, 8-12 parts of black sesame powder, 7-10 parts of Aloe Vera Gel, 6-9 parts of peach gum, 15-20 parts of durian, plant
13-16 parts of thing extracting solution, mixing 1-3 parts of liquid of flower.
2. antiviral mung bean cake as claimed in claim 1, it is characterised in that the plant extraction liquid, it respectively prepares component
Quality meter part is：It is 11-13 parts of pseudo-ginseng, 7-9 parts of the coptis, 5-8 parts of folium artemisiae argyi, 5-7 parts of mulberry leaf, 4-6 parts of dried orange peel, 3-6 parts of purslane, green
2-5 parts of tea powder.
3. antiviral mung bean cake as claimed in claim 1, it is characterised in that the mixing flower liquid, it is respectively configured to sub-prime
Gauge part is：7-9 parts of Jasmine, 5-8 parts of sophora flower, 3-6 parts of gardenia, 2-4 parts of lotus.
4. antiviral mung bean cake as claimed in claim 1, it is characterised in that it includes following processing method：
（1）Plant extraction liquid：The preparation raw materials such as pseudo-ginseng, the coptis are subjected to pulverization process, add the water of 5-7 times of its gross mass, first
Mixed enzyme agent enzymolysis 2-3h is added, then in 60-70 DEG C of temperature boiling 70-80min, the 1/4 of original volume is concentrated into after filtering, system
Obtain plant extraction liquid；
（2）Mixing：Mung bean flour, oatmeal, sunflower seed powder and black sesame powder are added into container, aloe is added after being stirred
Glue, peach gum and plant extraction liquid, 16-20min is stirred under 80-100 turns/min rotating speeds, and mixture is made；
（3）Shaping：Mixture is filled and is suppressed by hand into wooden molding die, and low temperature bakes 3-5min, and it is mixed that shaping is made
Close cake；
（4）Sprinkling parcel：By durian pulp take out hand operated mixing 6-8min, obtain durian parchment, first using mixing flower liquid into
Type mixing cake surface is sprayed, and then carries out coating to shaping mixing cake surface using durian parchment, coating mixing is made
Cake；
（5）Bake and bank up with earth：Coating mixing cake is put into baking box and is toasted, first bakes 5-7min at 55-60 DEG C, then in 80-90 DEG C of temperature
Degree baking 12-15min, is made antiviral mung bean cake.
5. antiviral mung bean cake as claimed in claim 4, it is characterised in that step（1）The mixed enzyme agent, wherein pectin
Enzyme：Cellulase quality proportioning is 1:1, its addition is the 2%-3% of water quality.
6. antiviral mung bean cake as claimed in claim 4, it is characterised in that step（3）The low temperature is baked, its temperature is
37-40℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711083410.7A CN107897257A (en) | 2017-11-07 | 2017-11-07 | A kind of antiviral mung bean cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711083410.7A CN107897257A (en) | 2017-11-07 | 2017-11-07 | A kind of antiviral mung bean cake |
Publications (1)
| Publication Number | Publication Date |
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| CN107897257A true CN107897257A (en) | 2018-04-13 |
Family
ID=61843562
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711083410.7A Pending CN107897257A (en) | 2017-11-07 | 2017-11-07 | A kind of antiviral mung bean cake |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021103025A1 (en) * | 2019-11-30 | 2021-06-03 | 陈博浩 | Durian mung bean cake |
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|---|---|---|---|---|
| CN103892211A (en) * | 2014-03-18 | 2014-07-02 | 徐庭虎 | Antiviral lotus root and rose cake |
| CN105285652A (en) * | 2015-11-26 | 2016-02-03 | 安徽秋果食品有限公司 | Black sesame mixing nutrition medicinal granules and preparation method thereof |
| CN105941567A (en) * | 2016-07-19 | 2016-09-21 | 广西智宝科技有限公司 | Biscuits for clearing away heat and toxic materials and preparing method thereof |
| CN106387817A (en) * | 2016-12-21 | 2017-02-15 | 安徽豆宝食品有限公司 | Honeysuckle flower honey/black sesame seed powder and preparation method thereof |
| CN106690075A (en) * | 2016-12-14 | 2017-05-24 | 张明玉 | Anticancer sugarless green bean cake with sunflower seeds and preparation method thereof |
-
2017
- 2017-11-07 CN CN201711083410.7A patent/CN107897257A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892211A (en) * | 2014-03-18 | 2014-07-02 | 徐庭虎 | Antiviral lotus root and rose cake |
| CN105285652A (en) * | 2015-11-26 | 2016-02-03 | 安徽秋果食品有限公司 | Black sesame mixing nutrition medicinal granules and preparation method thereof |
| CN105941567A (en) * | 2016-07-19 | 2016-09-21 | 广西智宝科技有限公司 | Biscuits for clearing away heat and toxic materials and preparing method thereof |
| CN106690075A (en) * | 2016-12-14 | 2017-05-24 | 张明玉 | Anticancer sugarless green bean cake with sunflower seeds and preparation method thereof |
| CN106387817A (en) * | 2016-12-21 | 2017-02-15 | 安徽豆宝食品有限公司 | Honeysuckle flower honey/black sesame seed powder and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021103025A1 (en) * | 2019-11-30 | 2021-06-03 | 陈博浩 | Durian mung bean cake |
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Application publication date: 20180413 |