CN107960623A - A kind of processing method of water chestnut cake - Google Patents
A kind of processing method of water chestnut cake Download PDFInfo
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- CN107960623A CN107960623A CN201711173785.2A CN201711173785A CN107960623A CN 107960623 A CN107960623 A CN 107960623A CN 201711173785 A CN201711173785 A CN 201711173785A CN 107960623 A CN107960623 A CN 107960623A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- 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
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Abstract
The present invention provides a kind of processing method of water chestnut cake, belongs to food processing field, the water chestnut cake is made of the raw material of following parts by weight：120 150 parts of water chestnut starch, 10 20 parts of aloe, 20 25 parts of dandelion, 48 parts of mulberry leaf, 68 parts of loguat leaf, 7 10 parts of konjaku flour, 46 parts of sugarcane, 35 parts of sweet osmanthus, 46 parts of honey and appropriate amount of water；Water chestnut cake processing method provided by the invention after water stirs evenly in water chestnut starch, konjaku flour, will add first batch to be made leaf extract, mixed juice, Plant Powder.Processing method provided by the invention more can completely keep nutritional ingredient therein in the production process, and the water chestnut cake produced is full of nutrition, modest viscosity, have effects that heat-clearing de-swelling, nourishing Yin and moistening dryness, and convenient, mouthfeel is excellent, and suitable various people eat.
Description
【Technical field】
The present invention relates to food processing field, especially a kind of processing method of water chestnut cake.
【Technical background】
Horseshoe, also known as water chestnut, are distributed mainly on China Guangxi, Jiangsu, Anhui, Zhejiang, Guangdong, Hunan, Hubei, Jiangxi
Etc. ground, water chestnut mouthfeel sweet tea is crisp, full of nutrition, containing protein, fat, crude fibre, carrotene, vitamin B, vitamin C, iron,
Calcium and carbohydrate.Water chestnut also has the function of preventing acute infectious disease, is good diseases prevention food.Water chestnut is cold food,
Have the good effects of clearing heat-fire, not only can clearing heat and promoting fluid, but also can supplement the nutrients, it also have removing pattogenic heat from the blood and toxic material from the body, diuresis defaecation eliminating the phlegm,
Help digestion and eliminate flatulence, nurses one's health hemorrhoid or dysentery is had blood in stool, woman uterine bleeding, the lung-dryness syndrome due to yin deficiency, phlegm-heat cough, discomfort in the throat, lump in the abdomen are gathered, hot eyes
Hide from view and other effects.
Water chestnut cake is kind typical in Cantonese dim sum, and the whole nation " Chinese famous snacks " assert in the first batch it
One, it be with syrup mix have the function of tonifying lung cool liver, eliminate indigestion and phlegm, the water chestnut starch of fall fire is steamed and formed, its color tea is yellow, in half
It is transparent, it is soft, sliding, refreshing, tough to have both, but water chestnut cake uses traditional production method at present, and its taste and nutrition is all more single.
For this reason, the present inventor breaches traditional production method, one kind is provided for vast consumer by substantial amounts of experiment and research
Water chestnut cake with unique oral sensations, improves the economic value added of water chestnut cake.
【The content of the invention】
In view of posed problems above, the present invention provides a kind of processing method of water chestnut cake, processing provided by the invention
Method more can completely keep nutritional ingredient therein in the production process, and the water chestnut cake produced is full of nutrition, viscosity
It is moderate, there is heat-clearing de-swelling, nourishing Yin and moistening dryness, convenient, mouthfeel is excellent, and suitable various people eat.
Technical scheme is as follows：
A kind of processing method of water chestnut cake, comprises the following steps：
(1) water chestnut cake is made of the raw material of following parts by weight：120-150 parts of water chestnut starch, 10-20 parts of aloe, Pu
Public English 20-25 parts, 4-8 parts of mulberry leaf, 6-8 parts of loguat leaf, 7-10 parts of konjaku flour, 4-6 parts of sugarcane, 3-5 parts of sweet osmanthus, 4-6 parts of honey
And appropriate amount of water；
(2) water that 3-4 times of quality of its mixing quality is added in water chestnut starch, konjaku flour is stirred evenly, obtains slurry；
(3) it is placed in desinfection chamber and dries after loguat leaf is cleaned up, the loguat leaf after drying is put in extractor, then
Add the water extraction 2-2.5h of 3-4 times of quality of loguat leaf into extractor, it is filtered when gained filtrate decompression is distilled to 25 DEG C
Relative density is the material of 1.15-1.25, obtains loquat-leaf extract；
(4) aloe, dandelion, sugarcane are cut into the segment of 2cm, the water for adding 8-10 times of mixture weight thereto is put in
In ultrasonic environment, 60-65min, filtered gained filtrate and step (3) are extracted in the water bath that temperature is 90-92 DEG C
The loquat-leaf extract, which is uniformly mixed, obtains mixed juice；
(5) mulberry leaf, sweet osmanthus are put in roller drying machine, in the condition that temperature is 38-42 DEG C, rotating speed is 50-60r/min
Then gained compounding substances are ground into the powder that granularity is 0.8-1mm by lower processing 10-12min, then gained powder is put into height
In energy nanometer impact tank, argon gas protection is passed through, 30-50min is ground, obtains Plant Powder；
(6) step (2) slurry, step (4) mixed juice, step (5) Plant Powder are mixed and boiled to boiling
5-8min, adds honey and stirs to abundant dissolving, then boil to boiling 2-3min, take out obtained material and load packing jar
In；
(7) 35-40min is steamed in the steamer for being put into step (6) described packing jar, takes out natural cooling, i.e. shape after sealing
Into the water chestnut cake.
Further, in step (1), the water chestnut cake is made of the raw material of following parts by weight：145 parts of water chestnut starch,
18 parts of aloe, 21 parts of dandelion, 5 parts of mulberry leaf, 7 parts of loguat leaf, 8 parts of konjaku flour, 5 parts of sugarcane, 4 parts of sweet osmanthus, 5 parts of honey and water are fitted
Amount.
Further, in step (3), extraction conditions of the loguat leaf in extractor are that pressure is 0.05MPa-
0.07MPa, temperature are 60-65 DEG C.
Further, in step (4), the frequency of the ultrasonic wave is 65-70kHz.
Further, in step (5), the treatment temperature of the mulberry leaf, sweet osmanthus in roller drying machine is 40 DEG C.
Further, in step (7), taken out after steaming 38min in the steamer that the packing jar is put into.
The present invention provides a kind of processing method of water chestnut cake, compared with prior art, have the advantages that：
Water chestnut cake of the present invention is by water chestnut starch, aloe, dandelion, mulberry leaf, loguat leaf, konjaku flour, sugarcane, sweet osmanthus, honey
It is process with appropriate amount of water according to certain weight；Wherein, loguat leaf has the effect of removing heat from the lung to relieve cough, harmonizing stomach and lowering adverse Qi；
In process, loguat leaf is put in extractor and is extracted in certain pressure environment, can extracted to greatest extent
Go out the beneficiating ingredient in loguat leaf, the loquat-leaf extract of gained is more easily absorbed by the body；Aloe has sterilization anti-inflammatory, is good for
Let out under stomach, cardiac stimulant promoting blood circulation the effect of, can also improve immunity and cytothesis function, and natural vegetable glue is rich in aloe
Matter, and its taste delicate fragrance, suitable various people eat；Dandelion has clearing heat and detoxicating, dispersing swelling and dissipating binds, the effect of inducing diuresis for treating strangurtia；
Sugarcane have effects that it is clearing heat and detoxicating, moisturize and promote the production of body fluid；In process, water will be added in aloe, dandelion and sugarcane and put
In ultrasonic environment, extracted in water bath, can fully extract active ingredient therein, collective effect can play
The effect of synergistic effect, has and moisturizes tonifying lung, nourishes skin, QI invigorating beauty treatment, while also make water chestnut cake that there is delicate fragrance sweetness
Flavour, improve water chestnut cake mouthfeel；Mulberry leaf have dispelling wind and heat from the body, clearing away the lungheat and moisturizing, the effect of clearing liver and improving vision；Sweet osmanthus has warm lung
The effect of drink, eliminating cold to stop pain, and the taste of sweet osmanthus is fresh and sweet, can adjust water chestnut cake mouthfeel, make product mouthfeel more fine and smooth fragrant and sweet；System
During work by mulberry leaf and sweet osmanthus after drying procedure, it is put into during the impact of high energy nanometer fills and is ground into nano level powder, be
Raw material is finer and smoother, so as to improve the mouthfeel and quality of water chestnut cake, can also make the macromolecular in mulberry leaf and sweet osmanthus by fully degraded
Into small molecule, so as to promote absorption of the human body to nutritional ingredient, and strengthen the effect of eating effect；The present invention exists several raw materials
Compound together, water chestnut cake made of major ingredient is done with mulberry leaf, not only nutritive value is high, and by the complementation on pharmacological function, plays
Synergistic effect, convenient, mouthfeel is excellent, has abundant nutritive value and good health-care effect, is adapted to all kinds of
Crowd eats；In short, each technological means of the present invention cooperates, mutually promotes, and camp step by step,
All linked with one another, caused total technique effect is significantly larger than the simple of technological means caused by single technological means and adds
With.
The present invention provides a kind of processing method of water chestnut cake, more can completely keep nutritional ingredient therein, system
The water chestnut cake made is full of nutrition, modest viscosity, has effects that heat-clearing de-swelling, nourishing Yin and moistening dryness, and convenient, mouthfeel is excellent, fits
Various people are closed to eat.
【Embodiment】
The following examples can help those skilled in the art that the present invention is more completely understood, but cannot be with any
Mode limits the present invention.
Embodiment 1
A kind of processing method of water chestnut cake, comprises the following steps：
(1) water chestnut cake is made of the raw material of following parts by weight：120 parts of water chestnut starch, 10 parts of aloe, dandelion 20
Part, 4 parts of mulberry leaf, 6 parts of loguat leaf, 7 parts of konjaku flour, 4 parts of sugarcane, 3 parts of sweet osmanthus, 4 parts of honey and appropriate amount of water；
(2) water that its 3 times of quality of mixing quality is added in water chestnut starch, konjaku flour is stirred evenly, obtains slurry；
(3) it is placed in desinfection chamber and dries after loguat leaf is cleaned up, the loguat leaf after drying is put in extractor, then
The water of 3 times of quality of loguat leaf is added into extractor, 2h is extracted under the conditions of being 60 DEG C in pressure 0.05MPa, temperature, it is filtered to incite somebody to action
Gained filtrate decompression is distilled to the material that relative density at 25 DEG C is 1.15, obtains loquat-leaf extract；
(4) aloe, dandelion, sugarcane are cut into the segment of 2cm, the water for adding 8 times of mixture weight thereto is put in frequency
Rate is in 65kHz ultrasonic environments, and 60min, filtered gained filtrate and step are extracted in water bath at a temperature of 90 °C
(3) loquat-leaf extract, which is uniformly mixed, obtains mixed juice；
(5) mulberry leaf, sweet osmanthus are put in roller drying machine, are handled under conditions of temperature is 38 DEG C, rotating speed is 50r/min
Then gained compounding substances are ground into the powder that granularity is 0.8mm by 10min, then gained powder is put into the impact of high energy nanometer
In tank, argon gas protection is passed through, 30min is ground, obtains Plant Powder；
(6) step (2) slurry, step (4) mixed juice, step (5) Plant Powder are mixed and boiled to boiling
5min, adds honey and stirs to abundant dissolving, then boil to boiling 2min, take out obtained material and be fitted into packing jar；
(7) 35min is steamed in the steamer for being put into step (6) described packing jar, natural cooling after sealing is taken out, that is, forms institute
State water chestnut cake.
Embodiment 2
A kind of processing method of water chestnut cake, comprises the following steps：
(1) water chestnut cake is made of the raw material of following parts by weight：150 parts of water chestnut starch, 20 parts of aloe, dandelion 25
Part, 8 parts of mulberry leaf, 8 parts of loguat leaf, 10 parts of konjaku flour, 6 parts of sugarcane, 5 parts of sweet osmanthus, 6 parts of honey and appropriate amount of water；
(2) water that its 4 times of quality of mixing quality is added in water chestnut starch, konjaku flour is stirred evenly, obtains slurry；
(3) it is placed in desinfection chamber and dries after loguat leaf is cleaned up, the loguat leaf after drying is put in extractor, then
The water of 4 times of quality of loguat leaf is added into extractor, 2.5h is extracted under the conditions of being 65 DEG C in pressure 0.07MPa, temperature, it is filtered
Gained filtrate decompression is distilled to the material that relative density at 25 DEG C is 1.25, obtains loquat-leaf extract；
(4) aloe, dandelion, sugarcane are cut into the segment of 2cm, the water for adding 10 times of mixture weight thereto is put in frequency
Rate is in 70kHz ultrasonic environments, and 65min, filtered gained filtrate and step are extracted in the water bath that temperature is 92 DEG C
(3) loquat-leaf extract, which is uniformly mixed, obtains mixed juice；
(5) mulberry leaf, sweet osmanthus are put in roller drying machine, are handled under conditions of temperature is 42 DEG C, rotating speed is 60r/min
Then gained compounding substances are ground into the powder that granularity is 1mm by 12min, then gained powder is put into high energy nanometer impact tank
In, argon gas protection is passed through, 50min is ground, obtains Plant Powder；
(6) step (2) slurry, step (4) mixed juice, step (5) Plant Powder are mixed and boiled to boiling
8min, adds honey and stirs to abundant dissolving, then boil to boiling 3min, take out obtained material and be fitted into packing jar；
(7) 40min is steamed in the steamer for being put into step (6) described packing jar, natural cooling after sealing is taken out, that is, forms institute
State water chestnut cake.
Embodiment 3
A kind of processing method of water chestnut cake, comprises the following steps：
(1) water chestnut cake is made of the raw material of following parts by weight：145 parts of water chestnut starch, 18 parts of aloe, dandelion 21
Part, 5 parts of mulberry leaf, 7 parts of loguat leaf, 8 parts of konjaku flour, 5 parts of sugarcane, 4 parts of sweet osmanthus, 5 parts of honey and appropriate amount of water；
(2) water that its 3.7 times of quality of mixing quality is added in water chestnut starch, konjaku flour is stirred evenly, obtains slurry；
(3) it is placed in desinfection chamber and dries after loguat leaf is cleaned up, the loguat leaf after drying is put in extractor, then
The water of 3.7 times of quality of loguat leaf is added into extractor, 2.2h is extracted under the conditions of being 62 DEG C in pressure 0.06MPa, temperature, passes through
Filter distills gained filtrate decompression to the material that relative density at 25 DEG C is 1.2, obtains loquat-leaf extract；
(4) aloe, dandelion, sugarcane are cut into the segment of 2cm, the water for adding 9 times of mixture weight thereto is put in frequency
Rate is in 68kHz ultrasonic environments, and 63min, filtered gained filtrate and step are extracted in the water bath that temperature is 91 DEG C
(3) loquat-leaf extract, which is uniformly mixed, obtains mixed juice；
(5) mulberry leaf, sweet osmanthus are put in roller drying machine, are handled under conditions of temperature is 40 DEG C, rotating speed is 55r/min
Then gained compounding substances are ground into the powder that granularity is 0.9mm by 11min, then gained powder is put into the impact of high energy nanometer
In tank, argon gas protection is passed through, 40min is ground, obtains Plant Powder；
(6) step (2) slurry, step (4) mixed juice, step (5) Plant Powder are mixed and boiled to boiling
7min, adds honey and stirs to abundant dissolving, then boil to boiling 2.5min, take out obtained material and be fitted into packing jar；
(7) 38min is steamed in the steamer for being put into step (6) described packing jar, natural cooling after sealing is taken out, that is, forms institute
State water chestnut cake.
Comparative example 1
A kind of processing method of water chestnut cake, comprises the following steps：
(1) water chestnut cake is made of the raw material of following parts by weight：145 parts of water chestnut starch, 18 parts of aloe, dandelion 21
Part, 5 parts of mulberry leaf, 7 parts of loguat leaf, 5 parts of sugarcane, 4 parts of sweet osmanthus, 5 parts of honey and appropriate amount of water；
(2) water that its 3.7 times of quality of mixing quality is added in water chestnut starch is stirred evenly, obtains slurry；
(3) it is placed in desinfection chamber and dries after loguat leaf is cleaned up, the loguat leaf after drying is put in extractor, then
The water of 3.7 times of quality of loguat leaf is added into extractor, 2.2h is extracted under the conditions of being 62 DEG C in pressure 0.06MPa, temperature, passes through
Filter distills gained filtrate decompression to the material that relative density at 25 DEG C is 1.2, obtains loquat-leaf extract；
(4) aloe, dandelion, sugarcane are cut into the segment of 2cm, the water for adding 9 times of mixture weight thereto is put in frequency
Rate is in 68kHz ultrasonic environments, and 63min, filtered gained filtrate and step are extracted in the water bath that temperature is 91 DEG C
(3) loquat-leaf extract, which is uniformly mixed, obtains mixed juice；
(5) mulberry leaf, sweet osmanthus are put in roller drying machine, are handled under conditions of temperature is 40 DEG C, rotating speed is 55r/min
Then gained compounding substances are ground into the powder that granularity is 0.9mm by 11min, then gained powder is put into the impact of high energy nanometer
In tank, argon gas protection is passed through, 40min is ground, obtains Plant Powder；
(6) step (2) slurry, step (4) mixed juice, step (5) Plant Powder are mixed and boiled to boiling
7min, adds honey and stirs to abundant dissolving, then boil to boiling 2.5min, take out obtained material and be fitted into packing jar；
(7) 38min is steamed in the steamer for being put into step (6) described packing jar, natural cooling after sealing is taken out, that is, forms institute
State water chestnut cake.
Comparative example 2
A kind of processing method of water chestnut cake, comprises the following steps：
(1) water chestnut cake is made of the raw material of following parts by weight：145 parts of water chestnut starch, 18 parts of aloe, 5 parts of mulberry leaf, Pi
7 parts of rake leaf, 8 parts of konjaku flour, 4 parts of sweet osmanthus, 5 parts of honey and appropriate amount of water；
(2) water that its 3.7 times of quality of mixing quality is added in water chestnut starch, konjaku flour is stirred evenly, obtains slurry；
(3) it is placed in desinfection chamber and dries after loguat leaf is cleaned up, the loguat leaf after drying is put in extractor, then
The water of 3.7 times of quality of loguat leaf is added into extractor, 2.2h is extracted under the conditions of being 62 DEG C in pressure 0.06MPa, temperature, passes through
Filter distills gained filtrate decompression to the material that relative density at 25 DEG C is 1.2, obtains loquat-leaf extract；
(4) aloe is cut into the segment of 2cm, adding the water of 9 times of its weight thereto, to be put in frequency be 68kHz ultrasonic wave rings
In border, 63min is extracted in the water bath that temperature is 91 DEG C, filtered gained filtrate is extracted with step (3) loguat leaf
Thing, which is uniformly mixed, obtains mixed juice；
(5) mulberry leaf, sweet osmanthus are put in roller drying machine, are handled under conditions of temperature is 40 DEG C, rotating speed is 55r/min
Then gained compounding substances are ground into the powder that granularity is 0.9mm by 11min, then gained powder is put into the impact of high energy nanometer
In tank, argon gas protection is passed through, 40min is ground, obtains Plant Powder；
(6) step (2) slurry, step (4) mixed juice, step (5) Plant Powder are mixed and boiled to boiling
7min, adds honey and stirs to abundant dissolving, then boil to boiling 2.5min, take out obtained material and be fitted into packing jar；
(7) 38min is steamed in the steamer for being put into step (6) described packing jar, natural cooling after sealing is taken out, that is, forms institute
State water chestnut cake.
Comparative example 3
A kind of processing method of water chestnut cake, comprises the following steps：
(1) water chestnut cake is made of the raw material of following parts by weight：145 parts of water chestnut starch, 18 parts of aloe, dandelion 21
Part, 5 parts of mulberry leaf, 7 parts of loguat leaf, 8 parts of konjaku flour, 5 parts of sugarcane, 5 parts of honey and appropriate amount of water；
(2) water that its 3.7 times of quality of mixing quality is added in water chestnut starch, konjaku flour is stirred evenly, obtains slurry；
(3) it is placed in desinfection chamber and dries after loguat leaf is cleaned up, the loguat leaf after drying is put in extractor, then
The water of 3.7 times of quality of loguat leaf is added into extractor, 2.2h is extracted under the conditions of being 62 DEG C in pressure 0.06MPa, temperature, passes through
Filter distills gained filtrate decompression to the material that relative density at 25 DEG C is 1.2, obtains loquat-leaf extract；
(4) aloe, dandelion, sugarcane are cut into the segment of 2cm, the water for adding 9 times of mixture weight thereto is put in frequency
Rate is in 68kHz ultrasonic environments, and 63min, filtered gained filtrate and step are extracted in the water bath that temperature is 91 DEG C
(3) loquat-leaf extract, which is uniformly mixed, obtains mixed juice；
(5) mulberry leaf are put in roller drying machine, are handled under conditions of temperature is 40 DEG C, rotating speed is 55r/min
11min, is then ground into the powder that granularity is 0.9mm by obtained material, then gained powder is put into high energy nanometer impact tank,
Argon gas protection is passed through, 40min is ground, obtains Plant Powder；
(6) step (2) slurry, step (4) mixed juice, step (5) Plant Powder are mixed and boiled to boiling
7min, adds honey and stirs to abundant dissolving, then boil to boiling 2.5min, take out obtained material and be fitted into packing jar；
(7) 38min is steamed in the steamer for being put into step (6) described packing jar, natural cooling after sealing is taken out, that is, forms institute
State water chestnut cake.
Comparative example 4
A kind of processing method of water chestnut cake, comprises the following steps：
(1) water chestnut cake is made of the raw material of following parts by weight：145 parts of water chestnut starch, 5 parts of mulberry leaf, 8 parts of konjaku flour,
4 parts of sweet osmanthus, 5 parts of honey and appropriate amount of water；
(2) water that its 3.7 times of quality of mixing quality is added in water chestnut starch, konjaku flour is stirred evenly, obtains slurry；
(3) mulberry leaf, sweet osmanthus are put in roller drying machine, are handled under conditions of temperature is 40 DEG C, rotating speed is 55r/min
Then gained compounding substances are ground into the powder that granularity is 0.9mm by 11min, then gained powder is put into the impact of high energy nanometer
In tank, argon gas protection is passed through, 40min is ground, obtains Plant Powder；
(4) step (2) slurry, step (3) Plant Powder are mixed and boiled to boiling 7min, add honey stirring
To abundant dissolving, then boil to boiling 2.5min, take out obtained material and be fitted into packing jar；
(5) 38min is steamed in the steamer for being put into step (4) described packing jar, natural cooling after sealing is taken out, that is, forms institute
State water chestnut cake.
Sensory evaluation is tested
Using system point system, group is evaluated for the composition of personnel of Food Science by 20 specialties, by embodiment 1-3 with it is right
The processing method of ratio 1-4 prepares water chestnut cake, carries out subjective appreciation, and deliberated index is appearance, flavour, mouthfeel, takes its each individual event
The total score of average value is 30 points as appraisal result, total score, and standards of grading are shown in Table 1, and appraisal result is shown in Table 2.
The sensory evaluation scores standard of 1 water chestnut cake of table
The sensory evaluation scores result of 2 water chestnut cake of table
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | |
| Appearance (10 points) | 10 | 10 | 10 | 6 | 7 | 5 | 3 |
| Flavour (10 points) | 10 | 10 | 10 | 6 | 4 | 5 | 4 |
| Mouthfeel (10 points) | 10 | 9 | 10 | 5 | 5 | 4 | 2 |
| Amount to | 30 | 29 | 30 | 17 | 16 | 14 | 9 |
Table 2 the result shows that：Total score is higher, illustrates that the quality of the water chestnut cake of preparation is better.The water chestnut cake of embodiment 1-3
Scoring is higher, illustrates that the essence for the water chestnut cake that production method according to the invention obtains is higher, either appearance, flavour and mouth
The aspect of sense, is better than the water chestnut cake that comparative example the method obtains.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (6)
1. a kind of processing method of water chestnut cake, it is characterised in that comprise the following steps：
(1) water chestnut cake is made of the raw material of following parts by weight：120-150 parts of water chestnut starch, 10-20 parts of aloe, dandelion
20-25 parts, 4-8 parts of mulberry leaf, 6-8 parts of loguat leaf, 7-10 parts of konjaku flour, 4-6 parts of sugarcane, 3-5 parts of sweet osmanthus, 4-6 parts of honey and water
In right amount；
(2) water that 3-4 times of quality of its mixing quality is added in water chestnut starch, konjaku flour is stirred evenly, obtains slurry；
(3) it is placed in desinfection chamber and dries after loguat leaf is cleaned up, the loguat leaf after drying is put in extractor, then to carrying
The water extraction 2-2.5h that 3-4 times of quality of loguat leaf is added in tank is taken, it is filtered opposite when gained filtrate decompression is distilled to 25 DEG C
Density is the material of 1.15-1.25, obtains loquat-leaf extract；
(4) aloe, dandelion, sugarcane are cut into the segment of 2cm, the water for adding 8-10 times of mixture weight thereto is put in ultrasound
In ripple environment, 60-65min is extracted in the water bath that temperature is 90-92 DEG C, filtered gained filtrate and step (3) are described
Loquat-leaf extract, which is uniformly mixed, obtains mixed juice；
(5) mulberry leaf, sweet osmanthus are put in roller drying machine, located under conditions of temperature is 38-42 DEG C, rotating speed is 50-60r/min
10-12min is managed, gained compounding substances then are ground into granularity is the powder of 0.8-1mm, then gained powder is put into high energy and is received
In rice impact tank, argon gas protection is passed through, 30-50min is ground, obtains Plant Powder；
(6) step (2) slurry, step (4) mixed juice, step (5) Plant Powder are mixed and boiled to boiling 5-
8min, adds honey and stirs to abundant dissolving, then boil to boiling 2-3min, take out obtained material and be fitted into packing jar；
(7) 35-40min is steamed in the steamer for being put into step (6) described packing jar, natural cooling after sealing is taken out, that is, forms institute
State water chestnut cake.
A kind of 2. processing method of water chestnut cake according to claim 1, it is characterised in that in step (1), the horseshoe
Cake is made of the raw material of following parts by weight：145 parts of water chestnut starch, 18 parts of aloe, 21 parts of dandelion, 5 parts of mulberry leaf, 7 parts of loguat leaf,
8 parts of konjaku flour, 5 parts of sugarcane, 4 parts of sweet osmanthus, 5 parts of honey and appropriate amount of water.
A kind of 3. processing method of water chestnut cake according to claim 1, it is characterised in that in step (3), the loquat
Extraction conditions of the leaf in extractor be pressure be 0.05MPa-0.07MPa, temperature be 60-65 DEG C.
A kind of 4. processing method of water chestnut cake according to claim 1, it is characterised in that in step (4), the ultrasound
The frequency of ripple is 65-70kHz.
A kind of 5. processing method of water chestnut cake according to claim 1, it is characterised in that in step (5), the mulberry
The treatment temperature of leaf, sweet osmanthus in roller drying machine is 40 DEG C.
A kind of 6. processing method of water chestnut cake according to claim 1, it is characterised in that in step (7), the packaging
Taken out after steaming 38min in the steamer that tank is put into.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115336721A (en) * | 2022-08-23 | 2022-11-15 | 湖南开天新农业科技有限公司 | Weight-reducing fish cake and processing technology thereof |
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| CN105124482A (en) * | 2015-08-03 | 2015-12-09 | 福建农林大学 | Sugarfree health-care konjac and water chestnut cakes and preparation method thereof |
| CN105285291A (en) * | 2015-10-27 | 2016-02-03 | 安徽科技学院 | Pagodatree flower and water chestnut cakes and making method thereof |
| CN106509877A (en) * | 2016-10-31 | 2017-03-22 | 广西兴业县至珍生态园农业科技有限公司 | Sweet osmanthus flavor blood-enriching water chestnut cake and making method thereof |
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2017
- 2017-11-22 CN CN201711173785.2A patent/CN107960623A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026514A (en) * | 2014-06-13 | 2014-09-10 | 陈国勇 | Healthcare water-chestnut cake and preparing method thereof |
| CN105124482A (en) * | 2015-08-03 | 2015-12-09 | 福建农林大学 | Sugarfree health-care konjac and water chestnut cakes and preparation method thereof |
| CN105285291A (en) * | 2015-10-27 | 2016-02-03 | 安徽科技学院 | Pagodatree flower and water chestnut cakes and making method thereof |
| CN106509877A (en) * | 2016-10-31 | 2017-03-22 | 广西兴业县至珍生态园农业科技有限公司 | Sweet osmanthus flavor blood-enriching water chestnut cake and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115336721A (en) * | 2022-08-23 | 2022-11-15 | 湖南开天新农业科技有限公司 | Weight-reducing fish cake and processing technology thereof |
| CN115336721B (en) * | 2022-08-23 | 2023-08-15 | 湖南开天新农业科技有限公司 | Slimming fish cake and processing technology thereof |
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