CN109221885A - A kind of sea-buckthorn rice cake and preparation method thereof - Google Patents
A kind of sea-buckthorn rice cake and preparation method thereof Download PDFInfo
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- CN109221885A CN109221885A CN201811138667.2A CN201811138667A CN109221885A CN 109221885 A CN109221885 A CN 109221885A CN 201811138667 A CN201811138667 A CN 201811138667A CN 109221885 A CN109221885 A CN 109221885A
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- buckthorn
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- rice cake
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of sea-buckthorn rice cakes and preparation method thereof, and the rice cake is in parts by weight, comprising: 700-1300 parts of rice, 650-850 parts of kudzu-vine root powder, 10-40 parts of sea-buckthorn and 900-1200 parts of water.The present invention for rice cake lead to problems such as to bring back to life because of starch crystals aging, flavonoids active component is easily oxidized, how sea-buckthorn dietotherapy effect is reinforced in sea-buckthorn, providing a kind of have effects that anti-retrogradation, prevents that flavonoids active component is oxidized in sea-buckthorn and auxiliary material component cooperates with the sea-buckthorn rice cake production method of advantage with sea-buckthorn.The sea-buckthorn rice cake has anti-retrogradation aging action using sufficient amount kudzu-vine root powder as key auxiliary material, and the moisture in rice cake is in hydration status completely, and compact structure makes seabuckthorn fruit powder completely cut off air completely wherein, and flavonoids active component is not oxidized and can persistently retain；Meanwhile sufficient amount kudzu-vine root powder is cooperateed with sea-buckthorn effect, and sea-buckthorn rice cake is made to show reducing blood lipid, anti-oxidant and improvement liver function effect.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of sea-buckthorn rice cake and preparation method thereof.
Background technique
Sea-buckthorn is a kind of dual-purpose of drug and food food materials with dietotherapy, and rich in flavones and other effects component, flavones content is not
With up to 885-1105mg/100g in the sea-buckthorn of geographical origins；But flavones is easily oxidized and loses effect.Have when producing sea-buckthorn
Effect prevents from flavones and other effects component to be oxidized and reinforces its effect to be the key that sea-buckthorn product development success or not.
The patent of invention that application notification number is CN103918961A discloses a kind of processing method of sea-buckthorn fruitcake, the fruit
Cake takes full advantage of sea buckthorn fruit feature with health care function, in manufacture craft, uses low temperature drying to retain contained by sea-buckthorn
Vitamin, flavones etc. add maltose and carragheen to adjust sugar-acid ratio, do not add white granulated sugar to during storage without
Anti- sand phenomenon, product quality are influenced smaller by variation of ambient temperature.
The patent of invention that application notification number is CN104256233A discloses a kind of almond sea-buckthorn fruitcake and its processing side
Method, the fruitcake remain almond and the original nutritional ingredient of sea-buckthorn, are made of raw material from the following weight: Hippophae (rhamnoides) original juice 30-60
Part, 5-15 parts of almond, 40-65 parts of white granulated sugar, 40-50 parts of 75% malt syrup, 15-25 parts of agar powder, 0.5-2 parts of citric acid,
0.03-0.06 parts of potassium sorbate.
According to above-mentioned patent, dietary product can be used to prepare using sea-buckthorn as wherein component.
Rice cake is China's traditional food, and daily consumption is very universal, is the ideal form for carrying out dietary product exploitation.It will
Sea-buckthorn, which is added into rice cake, is fabricated to sea-buckthorn rice cake daily consumption, is the effective way for playing sea-buckthorn dietotherapy effect.
But the primary raw material of rice cake is rice, rice starch easily crystallizes and rice cake aging is caused to be brought back to life, not only mouthfeel
It is bad, and it is easy to appear crackle and gap, after entering oxidation can occur for air, make effect ingredient quilt contained therein
It destroys.Therefore, rice cake to be made becomes the food form for being effectively retained sea-buckthorn functional component, and key is: on the one hand, guaranteeing husky
Spine functional component is not oxidized in rice cake and stablizes reservation, makes sea-buckthorn rice cake even compact in quality, moisture content is suitable
And all in hydration status rather than free state prevents air and enters in rice cake to have the property of antiaging
Portion can make Hippophate flavone and other effects component not oxidized and stablize reservation；On the other hand, it is compounded by the optimization of auxiliary material,
It is cooperateed with sea-buckthorn effect, preferably performance dietary function.
Summary of the invention
The present invention for rice cake cause to bring back to life because of starch crystals aging, in sea-buckthorn flavonoids active component be easily oxidized,
The problems such as how sea-buckthorn dietotherapy effect is reinforced, providing a kind of have anti-retrogradation, prevents in sea-buckthorn flavonoids active component by oxygen
Change and auxiliary material component cooperate with the sea-buckthorn rice cake production method of advantage with sea-buckthorn effect.Sea-buckthorn rice cake is made from this method with foot
Enough amount kudzu-vine root powders play the role of anti-retrogradation aging as key auxiliary material, and the moisture in rice cake is in hydration status completely,
Compact structure can make seabuckthorn fruit powder completely cut off air completely wherein, so that flavonoids active component is not oxidized and can persistently protect
It stays；Meanwhile sufficient amount kudzu-vine root powder is cooperateed with sea-buckthorn effect, and sea-buckthorn rice cake is made to show reducing blood lipid, anti-oxidant and improvement liver function
It can effect.
Specific technical solution is as follows:
A kind of sea-buckthorn rice cake, in parts by weight, including following components:
The principle of the present invention is described in further details below.
Rice: being the primary raw material for making rice cake, starch gelatinization simultaneously can be crystallized after cooling down and be squeezed the water out, to make
Rice cake is brought back to life aging, and structure shows as dry and cracked, and not only mouthfeel degenerates, but also air can enter inside rice cake, make to make an addition to rice
Effect ingredient in cake is oxidized and destroys.
Pueraria lobata: legume pueraria lobata or Pachyrhizua angulatus root tuber are milled into powder, become hydrophilic colloid after gelatinization, and hydrability is very good.
After the kudzu-vine root powder and rice flour of sufficient amount are gelatinized jointly, the crystallization of rice starch can be prevented to bring back to life.Sufficient amount kudzu-vine root powder system is added
The rice cake of work, starch crystals rise are prevented from, and kudzu-vine root powder is formed by hydrophilic colloid and penetrates between rice starch molecule, makes
The hydration status of even compact is presented in the total for obtaining rice cake, and air cannot be introduced into, to make the sea-buckthorn function in sea-buckthorn rice cake
Effect ingredient is not oxidized and stablizes reservation.
Sea-buckthorn: being a kind of dual-purpose of drug and food food materials with excellent dietary function rich in flavones and other effects component.But flavones
And other effects component be easily oxidized and fail.
Sea-buckthorn rice cake is made in sea-buckthorn together with rice, and sufficient amount kudzu-vine root powder is especially added in the production process as pass
Keyness auxiliary material plays a protective role to flavonoids effect component therein, and cooperates with reinforcement with sea-buckthorn effect, to become one
The dietetic food of the suitable daily consumption of kind.
Preferably, the sea-buckthorn rice cake, in parts by weight, including following components:
Further preferably, the sea-buckthorn rice cake, in parts by weight, including following components:
Further preferably, the sea-buckthorn rice cake, in parts by weight, including following components:
The present invention also provides a kind of production methods of sea-buckthorn rice cake, comprising the following steps:
(1) it after rice removal of impurities, cleaning up, is placed in clear water and impregnates, filtered out after the grain of rice is swollen；
(2) rice and sea-buckthorn are ground into the wet rice flour noodles of 30-60 mesh fineness and the seabuckthorn fruit powder of the above fineness of 100 mesh respectively；
(3) after mixing wet rice flour noodles, seabuckthorn fruit powder and kudzu-vine root powder in proportion, water is added to integrate, then by the material pressing mold after kneading
Molding, is put into food steamer decatize, obtains sea-buckthorn rice cake.
Preferably, the time of the immersion is 12-24h in step (1), swelling to the grain of rice to wet weight is 30-
After 45%, then filter out.
Preferably, the time of the decatize is 15-35min in step (3).
Rice cake after steaming is to extend the shelf life and convenient for selling, can carry out vacuum sealed package and sterilizing to it.Make
To be preferred, in step (3), vacuum sealed package and sterilizing are successively carried out to the rice cake after decatize.
Further preferably, the condition of the sterilizing are as follows: in 110 DEG C of -130 DEG C of sterilizing 10-20min.
Compared with prior art, the present invention has the advantage that
The present invention is additionally added to the kudzu-vine root powder of certain usage ratio, the pueraria lobata of the sufficient amount when preparing sea-buckthorn rice cake
Powder be formed by hydrophilic colloid effect prevent extremely significantly sea-buckthorn rice cake retrogradation aging and rice cake in sea-buckthorn functional component such as
Flavones etc. is oxidized destruction, and has synergistic effect between sea-buckthorn, and made sea-buckthorn rice cake is not only in good taste, Er Qiecheng
For the food form for preferably carrying sea-buckthorn functional component.
Specific embodiment
Below by embodiment, technical solution of the present invention is described further.
Not plus the sea-buckthorn rice cake of kudzu-vine root powder production is named as SRC, and the sea-buckthorn rice cake for adding kudzu-vine root powder to make is named as GSRC,
The pueraria lobata rice cake that only addition kudzu-vine root powder does not add sea-buckthorn production is named as GRC, and three's manufacturing process and Indexes Comparison are shown in embodiment
With comparative example and its related data chart.
The measurement of retrogradation degree: referring to " Haruhito Tsuge, et al.Starch, 1990, the side of Nr6:S213-216. "
Method.Bacillus subtilis amylase (Bacillus subtilis α-amylase) can hydrolyze starch noncrystalline domain, but be unable to water
Crystal region is solved, therefore retrogradation degree can be calculated by the following formula:
Retrogradation degree=non- enzymatic hydrolysis part ÷ (non-enzymatic hydrolysis part+enzymatic hydrolysis part).
Flavones content measurement: sample 5g accurately is weighed, after ungrease treatment, with appropriate 70% ethyl alcohol grounds travel in mortar
It is broken, it adds appropriate 70% ethyl alcohol and extracts 60min under 45 DEG C of water-baths, extraction is repeated 2 times, and is then filtered, and merging filtrate is simultaneously fixed
Hold to 100mL.Solution 1mL is determined in absorption, and 70% ethyl alcohol of 1mL is added, and 5% sodium nitrite of 0.5mL places 5min after shaking up, then
10% aluminum nitrate solution of 0.5mL is added, places 5min after shaking up, adds 4% sodium hydroxide solution of 4mL, 70% ethyl alcohol is fixed
Hold to 10mL, place 15min after shaking up, the absorbance at 510nm calculates flavones content according to standard curve.
Specification Curve of Increasing accurately weighs 6.6mg rutin standard items, and 70% ethyl alcohol is settled to 25mL as titer.It is quasi-
Rutin titer 0,0.4,0.8,1.2,1.6,2.0mL are really drawn, 2.0,1.6,1.2,0.8.0.4,0mL 70% are separately added into
Ethyl alcohol, then be separately added into 5% sodium nitrite of 0.5mL, places 5min after shaking up, then to be separately added into 10% aluminum nitrate of 0.5mL molten
Liquid places 5min after shaking up, then is separately added into 4% sodium hydroxide solution of 4mL, and 70% ethyl alcohol is settled to 10mL, puts after shaking up
15 min are set, the absorbance at 510nm makes standard curve.
Efficacy assessment: efficacy assessment is carried out by reducing blood lipid, anti-oxidant and improvement liver function test.
Vacuum sealed package and sterilizing (110 DEG C of -130 DEG C of sterilizing 10-20 min) are successively carried out to the rice cake after decatize, it can
Obtain packed products.
1 sufficient amount kudzu-vine root powder of embodiment improves rice cake anti-aging property and Hippophate flavone is prevented to be oxidized destruction
Using following parts by weight raw material make rice cake (GSRC): 1200 parts of rice, 30 parts of sea-buckthorn, 800 parts of kudzu-vine root powder,
1100 parts of water, the specific steps are as follows:
(1) rice removal of impurities cleaning: 1200 parts of removing impurity of rice are rinsed well with clear water.
(2) rice in steep: clean rice being placed in soaking container plus clear water impregnates 12-24h, to the grain of rice swell to
Wet weight is 30%-45%, that is, wet weight accounts for the 30%-45% of the grain of rice gross mass after swelling in the grain of rice after swelling,
Filter out milling.
(3) rice is milled: the rice that immersion finishes is ground into the wet rice flour noodles of 30-60 mesh fineness.
(4) ingredient is milled: sea-buckthorn is ground into the ingredient fine powder (i.e. seabuckthorn fruit powder) of the above fineness of 100 mesh.
(5) spice rubs powder: by 1200 parts of the wet rice flour noodles of 30-60 mesh fineness, 30 parts of the seabuckthorn fruit powder of the above fineness of 100 mesh, Pueraria lobota
800 parts of root powder mixing add 1100 parts of water, and sufficiently kneading is uniform.
(6) decatize: the material pressing mold after kneading uniformly is formed, and is put into after food steamer decatize 15-30min to get sea-buckthorn is arrived
Rice cake (GSRC).
Comparative example 1 does not add sea-buckthorn rice cake (SRC) made when kudzu-vine root powder
Rice cake (SRC) is made using the raw material of following parts by weight: 1200 parts of rice, 30 parts of sea-buckthorn, 1100 parts of water, specifically
Steps are as follows:
(1) rice removal of impurities cleaning: 1200 parts of removing impurity of rice are rinsed well with clear water.
(2) rice in steep: clean rice being placed in soaking container plus clear water impregnates 12-24h, to the grain of rice swell to
Wet weight is 30%-45%, that is, wet weight accounts for the 30%-45% of the grain of rice gross mass after swelling in the grain of rice after swelling,
Filter out milling.
(3) rice is milled: the rice that immersion finishes is ground into the wet rice flour noodles of 30-60 mesh fineness.
(4) ingredient is milled: sea-buckthorn is ground into the ingredient fine powder (i.e. seabuckthorn fruit powder) of the above fineness of 100 mesh.
(5) spice rubs powder: by 1200 parts of the wet rice flour noodles of 30-60 mesh fineness, 30 parts of seabuckthorn fruit powder of the above fineness of 100 mesh it is mixed
It closes, adds 1100 parts of water, and sufficiently kneading is uniform.
(6) decatize: the material pressing mold after kneading uniformly is formed, and is put into after food steamer decatize 15-30min to get sea-buckthorn is arrived
Rice cake (SRC).
2 sufficient amount kudzu-vine root powder of embodiment improves rice cake anti-aging property and Hippophate flavone is prevented to be oxidized destruction
Rice cake (GSRC) is made using the raw material of following parts by weight: 800 parts of rice, 20 parts of sea-buckthorn, 700 parts of kudzu-vine root powder, water
1000 parts, the specific steps are as follows:
(1) rice removal of impurities cleaning: 800 parts of removing impurity of rice are rinsed well with clear water.
(2) rice in steep: clean rice being placed in soaking container plus clear water impregnates 12-24h, to the grain of rice swell to
Wet weight is 30%-45%, that is, wet weight accounts for the 30%-45% of the grain of rice gross mass after swelling in the grain of rice after swelling,
Filter out milling.
(3) rice is milled: the rice that immersion finishes is ground into the wet rice flour noodles of 30-60 mesh fineness.
(4) ingredient is milled: sea-buckthorn is ground into the ingredient fine powder (i.e. seabuckthorn fruit powder) of the above fineness of 100 mesh.
(5) spice rubs powder: by 800 parts of the wet rice flour noodles of 30-60 mesh fineness, 20 parts of the seabuckthorn fruit powder of the above fineness of 100 mesh, Pueraria lobota
700 parts of root powder mixing add 1000 parts of water, and sufficiently kneading is uniform.
(6) decatize: the material pressing mold after kneading uniformly is formed, and is put into after food steamer decatize 15-30min to get sea-buckthorn is arrived
Rice cake (GSRC).
Comparative example 2 does not add sea-buckthorn rice cake (SRC) made when kudzu-vine root powder
Rice cake (SRC) is made using the raw material of following parts by weight: 800 parts of rice, 20 parts of sea-buckthorn, 1000 parts of water, it is specific to walk
It is rapid as follows:
(1) rice removal of impurities cleaning: 800 parts of removing impurity of rice are rinsed well with clear water.
(2) rice in steep: clean rice being placed in soaking container plus clear water impregnates 12-24h, to the grain of rice swell to
Wet weight is 30%-45%, that is, wet weight accounts for the 30%-45% of the grain of rice gross mass after swelling in the grain of rice after swelling,
Filter out milling.
(3) rice is milled: the rice that immersion finishes is ground into the wet rice flour noodles of 30-60 mesh fineness.
(4) ingredient is milled: sea-buckthorn is ground into the ingredient fine powder (i.e. seabuckthorn fruit powder) of the above fineness of 100 mesh.
(5) spice rubs powder: by 800 parts of the wet rice flour noodles of 30-60 mesh fineness, 20 parts of seabuckthorn fruit powder of the above fineness of 100 mesh it is mixed
It closes, adds 1000 parts of water, and sufficiently kneading is uniform.
(6) decatize: the material pressing mold after kneading uniformly is formed, and is put into after food steamer decatize 15-30min to get sea-buckthorn is arrived
Rice cake (SRC).
Comparative example 3 adds sea-buckthorn rice cake (GSRC) made when a certain amount of kudzu-vine root powder
Rice cake (GSRC) is made using the raw material of following parts by weight: 800 parts of rice, 20 parts of sea-buckthorn, 500 parts of kudzu-vine root powder, water
1000 parts, the specific steps are as follows:
(1) rice removal of impurities cleaning: 800 parts of removing impurity of rice are rinsed well with clear water.
(2) rice in steep: clean rice being placed in soaking container plus clear water impregnates 12-24h, to the grain of rice swell to
Wet weight is 30%-45%, that is, wet weight accounts for the 30%-45% of the grain of rice gross mass after swelling in the grain of rice after swelling,
Filter out milling.
(3) rice is milled: the rice that immersion finishes is ground into the wet rice flour noodles of 30-60 mesh fineness.
(4) ingredient is milled: sea-buckthorn is ground into the ingredient fine powder (i.e. seabuckthorn fruit powder) of the above fineness of 100 mesh.
(5) spice rubs powder: by 800 parts of the wet rice flour noodles of 30-60 mesh fineness, 20 parts of the seabuckthorn fruit powder of the above fineness of 100 mesh, Pueraria lobota
500 parts of root powder mixing add 1000 parts of water, and sufficiently kneading is uniform.
(6) decatize: the material pressing mold after kneading uniformly is formed, and is put into after food steamer decatize 15-30min to get sea-buckthorn is arrived
Rice cake (GSRC).
Comparative example 4 adds sea-buckthorn rice cake (GSRC) made when a certain amount of kudzu-vine root powder
Rice cake (GSRC) is made using the raw material of following parts by weight: 800 parts of rice, 20 parts of sea-buckthorn, 300 parts of kudzu-vine root powder, water
1000 parts, the specific steps are as follows:
(1) rice removal of impurities cleaning: 800 parts of removing impurity of rice are rinsed well with clear water.
(2) rice in steep: clean rice being placed in soaking container plus clear water impregnates 12-24h, to the grain of rice swell to
Wet weight is 30%-45%, that is, wet weight accounts for the 30%-45% of the grain of rice gross mass after swelling in the grain of rice after swelling,
Filter out milling.
(3) rice is milled: the rice that immersion finishes is ground into the wet rice flour noodles of 30-60 mesh fineness.
(4) ingredient is milled: sea-buckthorn is ground into the ingredient fine powder (i.e. seabuckthorn fruit powder) of the above fineness of 100 mesh.
(5) spice rubs powder: by 800 parts of the wet rice flour noodles of 30-60 mesh fineness, 20 parts of the seabuckthorn fruit powder of the above fineness of 100 mesh, Pueraria lobota
300 parts of root powder mixing add 1000 parts of water, and sufficiently kneading is uniform.
(6) decatize: the material pressing mold after kneading uniformly is formed, and is put into after food steamer decatize 15-30min to get sea-buckthorn is arrived
Rice cake (GSRC).
Comparative example 5 adds enough kudzu-vine root powders and does not add pueraria lobata rice cake (GRC) made by sea-buckthorn
Rice cake (GWRC) is made using the raw material of following parts by weight: 1200 parts of rice, 800 parts of kudzu-vine root powder, 1100 parts of water,
Specific step is as follows:
(1) rice removal of impurities cleaning: 1200 parts of removing impurity of rice are rinsed well with clear water.
(2) rice in steep: clean rice being placed in soaking container plus clear water impregnates 12-24h, to the grain of rice swell to
Wet weight is 30%-45%, that is, wet weight accounts for the 30%-45% of the grain of rice gross mass after swelling in the grain of rice after swelling,
Filter out milling.
(3) rice is milled: the rice that immersion finishes is ground into the wet rice flour noodles of 30-60 mesh fineness.
(4) spice rubs powder: 1200 parts of wet rice flour noodles of 30-60 mesh fineness are mixed with 800 parts of kudzu-vine root powder, adds 1100 parts of water,
And sufficiently kneading is uniform.
(5) decatize: the material pressing mold after kneading uniformly is formed, and is put into after food steamer decatize 15-30min to get pueraria lobata is arrived
Rice cake (GRC).
Index determining:
1, the measurement of retrogradation degree and flavones content
Rice cake (GSRC) retrogradation degree and flavones content (each 8 repetitions) during storage is measured, specific see Table 1 for details.
The retrogradation degree and flavones content of sea-buckthorn rice cake made from the different embodiment and comparative examples of table 1
*: p < 0.01, extremely significant difference between comparative example and embodiment.
Comparing embodiment 1 and comparative example 1, embodiment 2 and comparative example 2 as a result, as shown in Table 1, during storage,
The retrogradation degree of GSRC is significantly lower than SRC, and flavones content is apparently higher than SRC, and as the resting period extends, and this difference is got over
Add obviously, illustrates that the retrogradation aging of prevention sea-buckthorn rice cake and protection effect ingredient such as flavones can be played by adding sufficient amount kudzu-vine root powder
Deng the effect from Oxidative demage.
Compare comparative example 3 and comparative example 4 and embodiment 1 and embodiment 2 as a result, as shown in Table 1, in the initial of storage
Without significant difference, but as the resting period continues, the retrogradation degree of embodiment GSRC is significantly lower than for stage, embodiment and comparative example
Comparative example GSRC, and flavones content is considerably higher, and as the resting period extends, this difference is all the more obvious, illustrates kudzu-vine root powder
Although intended effect can be played, in additive amount deficiency, the retrogradation aging of sea-buckthorn rice cake and protection effect ingredient are prevented such as
Flavones etc. is just insufficient from the effect of Oxidative demage, keeps its function and effect ideal, the addition of kudzu-vine root powder must reach enough
Amount.
2, both effectiveness test
Rice cake and sea-buckthorn prepared by the above various embodiments and comparative example and kudzu root extract are used for reducing blood lipid, resisted
Oxidation and improvement liver function efficacy assessment.
Triglycerides (TG), total cholesterol (TC), low density lipoprotein-cholesterol (LDL-C) and high-density lipoprotein-
Cholesterol (HDL-C), superoxide dismutase (SOD), malonaldehyde (MDA), alanine aminotransferase (ALT) and lucid asparagus
Histidine amino group transferase (AST) detection kit is that Bioengineering Research Institute commercial product is built up in Nanjing.
Basal feed: flour 25%, soy meal 30%, corn flour 35%, wheat bran 10%, it is another add multivitamin and
Minerals.
High lipid food: 79% basal feed, 10% yolk powder, 10% lard and 1% cholesterol.
Rice cake: the preparation method of the rice cake of feeding is grouped as shown in each embodiment or comparative example.
Rice cake homogenate: it after rice cake is mixed with water according to 1:1, mills and homogenate is made.
Sea-buckthorn crude extract: the dry sea-buckthorn of 100g is added in 200mL water after crushing, 60 DEG C of water-bath mechanical shaking extraction 60min, filtering,
Filter residue continues 60 DEG C of water-bath mechanical shaking extraction 30min and is repeated 3 times, merges all filtrates and is settled to 1000mL.
Pueraria crude extract: 100g pueraria lobata is added in 200mL water after crushing, and 60 DEG C of 60 min of water-bath mechanical shaking extraction are filtered, filter
Slag continues 60 DEG C of water-bath mechanical shaking extraction 30min and is repeated 3 times, merges all filtrates and is settled to 1000mL.
The healthy male rat of age of mouse 4-6 weeks, weight (200 ± 20) g, grouping situation are (every group 8 big as shown in table 3
Mouse), it raises under conventional environment, temperature is maintained at (23 ± 2) DEG C, relative humidity 60%-70%.Free feeding drinking-water, aeration flow
Freely, available light illuminates.After test carries out 28d, Rat Fast can't help water, secondary daily 3% yellow Jackets intraperitoneal injection of anesthesia
Rat (dosage is 30mg/kg weight), abdominal aortic blood, 3000g is centrifuged 15min, separates serum.Illustrate according to kit
Book measures the activity or content of TG, TC, LDL-C, HDL-C, SOD, MDA, AST and ALT.
Administrations: the normal free feeding basal feed of group, (dosage is 1 mL/kg weight to daily stomach-filling physiological saline
.d)；The free feeding high lipid food of model group, daily stomach-filling physiological saline (dosage is 1 mL/kg weight .d)；Sea-buckthorn group freely takes
Eat high lipid food, daily stomach-filling sea-buckthorn crude extract (dosage is 1 mL/kg weight .d)；The free feeding high lipid food of pueraria lobata group, often
Its stomach-filling pueraria crude extract (dosage is 1 mL/kg weight .d)；Remaining each embodiment group and the free feeding of comparative example group are high in fat
Feed and corresponding rice cake, and stomach-filling rice cake homogenate daily (dosage is 1mL/kg weight .d).The equal conventional environment raising of each group,
Temperature is maintained at (23 ± 2) DEG C, relative humidity 60%-70%, available light illumination, free feeding drinking-water.1st day and the 28th
It surveys index.
2 reducing blood lipid test result of table
Note: a, model group and normal group significant difference, p < 0.05；B, embodiment group and model group significant difference, p < 0.05.
Table 3 is anti-oxidant and improves liver function test result
Note: a, model group and normal group significant difference, p < 0.05；B, embodiment group and model group significant difference, p < 0.05.
Total cholesterol (TC), triglycerides (TG), low density lipoprotein-cholesterol (LDL-C) and high-density lipoprotein-
Cholesterol (HDL-C) is the most common index of clinical lipids detection, wherein TC refer to the cholesterol in blood contained by lipoprotein it
With, TC it is excessively high can vascular endothelial cell injury, it is in close relations with the formation and development of artery sclerosis；Glycerol three in TG antimer
Ester metabolic condition, concentration level are associated with coronary heart disease and the morbidity of certain metabolic diseases；LDL-C and cholesterol and glycerol
The transport of three esters in vivo is related, is the pathogenetic risk factor of coronary disease, and HDL-C can then transport excess cholesterol in blood
Defeated time liver, and drained by bile.
Superoxide dismutase (SOD) is the important component of enzyme antioxidant system in body, can pass through disproportionated reaction
Intracorporal oxygen radical is removed, peroxidatic reaction of lipid is blocked to carry out.Malonaldehyde (MDA) is that biomembrane lipid peroxidation is most heavy
One of decomposition product wanted, its generation can aggravate biomembrane damage, content reflect level of lipid peroxidation and cell by
The degree of free radical attack.
Alanine aminotransferase (ALT) and aspartate amino transferase (AST) are two kinds of important transaminases, are
The clinically main indicator of liver function test, concentration is lower in serum, when liver cell rupture or when liver function damage, AST and
ALT vigor is significantly raised.High lipid diet and hyperlipidemia are one of principal elements of pathogenesis of fatty liver.When blood lipids increase
When, free fatty acid increased significantly in serum, and triglycerides (TG) synthesis increases in liver cell, tumor necrosis factor (TNF- ɑ)
Expression increases, and by accelerating periphery lipid mobilization, enhances the toxic effect of multiple cell factors such as TNF- ɑ, and then cause liver
Intracellular mitochondrial functional lesion causes liver organization inner lipid peroxidization to be reinforced, the Peroxidation Products such as oxygen radical
Generation increases, and destroys the balance of body Antioxidative Defense System, causes liver cell apoptosis, necrosis, hepatic cell fattydegeneration
With fatty liver occur etc..
Sea-buckthorn group and pueraria lobata group are slightly better than model group in index, but without significant difference, reason is that this test is used
Crude extract it is not concentrated, functional component underdosage therein；The case where 5 groups of comparative example groups and sea-buckthorn group and pueraria lobata group class
Seemingly, although 4 groups of edible rice cakes of institute of 3 groups of comparative example and comparative example also contain a certain amount of pueraria lobata in addition to containing sea-buckthorn, in index
Without significant difference, illustrate not show synergistic effect between sea-buckthorn and pueraria lobata, 5 groups of comparative example in no sand because of underdosage
In the case where spine, although there are enough pueraria lobatas, but still effect is not shown.
Table 2 shows that compared with normal group, TC, TG, LDL-C concentration are significantly increased in hyperlipidemia model group serum, and HDL-C is dense
Degree significantly reduces, and illustrates hyperlipemia model of rats modeling success.TC, TG, LDL-C concentration in the serum of two embodiment groups
Substantially less than hyperlipidemia model group illustrates that sufficient amount kudzu-vine root powder and sea-buckthorn compatibility can play synergistic effect, to high lipid diet rat
Dyslipidemia shows dietotherapy effect.
Table 3 is shown, compared with normal group, SOD vigor is significantly reduced in hyperlipidemia model group serum, and MDA content obviously rises
Height illustrates that high lipid diet can lead to rat body lipid peroxidating acceleration, aggravates cell oxidative damage.Two embodiment groups
SOD vigor is significantly higher than hyperlipidemia model group in serum, and MDA content is substantially less than hyperlipidemia model group, illustrate sufficient amount kudzu-vine root powder with
Sea-buckthorn compatibility can play synergistic effect, show dietotherapy effect to high lipid diet rat body lipid peroxidating.
Table 3 is shown, compared with normal group, AST and ALT vigor is increased in hyperlipidemia model group serum, illustrates that high lipid diet is big
There are hepatic injuries for mouse.AST and ALT is substantially less than hyperlipidemia model group and close to normal group in the serum of two embodiment groups, explanation
Sufficient amount kudzu-vine root powder and sea-buckthorn compatibility can play synergistic effect, show dietotherapy effect to high lipid diet Liver Damage in Rats.
The above results show that although effect ingredient in sea-buckthorn and pueraria lobata and extracting concentration without special, but as long as
Sea-buckthorn and pueraria lobata proportion are suitable in rice cake, and pueraria lobata amount is sufficient, then daily consumption rice cake just can show that dietotherapy effect.
Finally it is pointed out that above embodiments are only the more representational examples of the present invention.Obviously, technology of the invention
Scheme is not limited to above-described embodiment, and acceptable there are many deformations.Those skilled in the art can be straight from present disclosure
All deformations for connecing export or associating, are considered as protection scope of the present invention.
Claims (9)
1. a kind of sea-buckthorn rice cake, which is characterized in that in parts by weight, including following components:
2. sea-buckthorn rice cake according to claim 1, which is characterized in that in parts by weight, including following components:
3. sea-buckthorn rice cake according to claim 2, which is characterized in that in parts by weight, including following components:
4. sea-buckthorn rice cake according to claim 2, which is characterized in that in parts by weight, including following components:
5. the production method of sea-buckthorn rice cake according to claim 1-4, which comprises the following steps:
(1) it after rice removal of impurities, cleaning up, is placed in clear water and impregnates, filtered out after the grain of rice is swollen；
(2) rice and sea-buckthorn are ground into the wet rice flour noodles of 30-60 mesh fineness and the seabuckthorn fruit powder of the above fineness of 100 mesh respectively；
(3) after mixing wet rice flour noodles, seabuckthorn fruit powder and kudzu-vine root powder in proportion, water is added to integrate, then the material pressing mold after kneading is formed,
It is put into food steamer decatize, obtains sea-buckthorn rice cake.
6. the production method of sea-buckthorn rice cake according to claim 5, which is characterized in that in step (1), the immersion when
Between be 12-24h, after the grain of rice is swollen be 30-45% to wet weight after, then filter out.
7. the production method of sea-buckthorn rice cake according to claim 5, which is characterized in that in step (3), the decatize when
Between be 15-35min.
8. the production method of sea-buckthorn rice cake according to claim 5, which is characterized in that in step (3), to the rice after decatize
Cake successively carries out vacuum sealed package and sterilizing.
9. the production method of sea-buckthorn rice cake according to claim 8, which is characterized in that the condition of the sterilizing are as follows: 110
DEG C -130 DEG C of sterilizing 10-20min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810880A (en) * | 2019-12-11 | 2020-02-21 | 浙江海洋大学 | Passion fruit, rose and sea buckthorn pastry and preparation method thereof |
| CN110810880B (en) * | 2019-12-11 | 2021-11-09 | 浙江海洋大学 | Passion fruit, rose and sea buckthorn pastry and preparation method thereof |
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Application publication date: 20190118 |