CN109287833A - A kind of reducing internal heat lotus seeds cake and preparation method thereof - Google Patents
A kind of reducing internal heat lotus seeds cake and preparation method thereof Download PDFInfo
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- CN109287833A CN109287833A CN201810981242.1A CN201810981242A CN109287833A CN 109287833 A CN109287833 A CN 109287833A CN 201810981242 A CN201810981242 A CN 201810981242A CN 109287833 A CN109287833 A CN 109287833A
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- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 94
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 94
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 94
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 229920002472 Starch Polymers 0.000 claims abstract description 42
- 239000008107 starch Substances 0.000 claims abstract description 42
- 235000019698 starch Nutrition 0.000 claims abstract description 42
- 239000003814 drug Substances 0.000 claims abstract description 40
- 244000111489 Gardenia augusta Species 0.000 claims abstract description 28
- 235000018958 Gardenia augusta Nutrition 0.000 claims abstract description 28
- 244000197580 Poria cocos Species 0.000 claims abstract description 27
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 27
- 241000234435 Lilium Species 0.000 claims abstract description 26
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 26
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 24
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 24
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 24
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 24
- 239000011435 rock Substances 0.000 claims abstract description 23
- 240000007594 Oryza sativa Species 0.000 claims abstract description 22
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- 235000009566 rice Nutrition 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 239000008159 sesame oil Substances 0.000 claims abstract description 17
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 235000020357 syrup Nutrition 0.000 claims abstract description 16
- 239000006188 syrup Substances 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 8
- 240000001987 Pyrus communis Species 0.000 claims abstract 6
- 239000003223 protective agent Substances 0.000 claims description 13
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims description 11
- 229920002498 Beta-glucan Polymers 0.000 claims description 11
- 229920002907 Guar gum Polymers 0.000 claims description 11
- 235000010417 guar gum Nutrition 0.000 claims description 11
- 229960002154 guar gum Drugs 0.000 claims description 11
- 239000000665 guar gum Substances 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- -1 sucrose ester Chemical class 0.000 claims description 8
- 238000001694 spray drying Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims 1
- 208000011580 syndromic disease Diseases 0.000 claims 1
- 241000220324 Pyrus Species 0.000 description 25
- 235000021017 pears Nutrition 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 4
- 229940079593 drug Drugs 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 240000000111 Saccharum officinarum Species 0.000 description 3
- 235000007201 Saccharum officinarum Nutrition 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- 206010002368 Anger Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 240000000522 Veltheimia bracteata Species 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 208000020670 canker sore Diseases 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
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- 231100000397 ulcer Toxicity 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of reducing internal heat lotus seeds cake, raw material includes: 40-50 parts of glutinous rice flour, 10-15 parts of rock sugar, 20-30 parts of trehalose, 10-12 parts of sesame oil, 15-20 parts of lotus nut starch, 15-20 parts of Chinese medicine composition by weight；Wherein, the raw material of Chinese medicine composition includes: cape jasmine, Poria cocos, lily, pear.The invention also discloses the preparation methods of above-mentioned reducing internal heat lotus seeds cake, include the following steps: S1, prepare Chinese medicine liquid glucose: cape jasmine, Poria cocos, lily being crushed, pear peeling is diced, and rock sugar and water is then added, boils, and tanning obtains Chinese medicine liquid glucose；S2, it prepares cake: trehalose being added to the water and is boiled, tanning obtains syrup；Syrup and sesame oil, Chinese medicine liquid glucose are uniformly mixed so as to obtain intermediate liquid；It after glutinous rice flour, lotus nut starch are mixed, is added in intermediate liquid and mixes, cake embryo is made, is steamed every boiling water, slice obtains reducing internal heat lotus seeds cake.
Description
Technical field
The present invention relates to cake technical fields more particularly to a kind of reducing internal heat lotus seeds cake and preparation method thereof.
Background technique
Cake is to be equipped with various auxiliary materials, fillings and tune for primary raw material with flour or rice flour, sugar, grease, egg, dairy products etc.
Taste substance the modes such as is just made type, then is steamed, baked, fried, fried and is processed into.Cake sweet mouthfeel, is favored by people.With people
Living standard continuous improvement, have more requirements to the taste function of cake, the cake of single taste and function is
It is not able to satisfy the demand of people.People's lives, operating pressure are big now, tend to get angry, vexed, are eating fragrant and sweet cake
When, people's mood can be alleviated, but relaxation effect is not lasting.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of reducing internal heat lotus seeds cake and preparation method thereof,
Energy reducing internal heat of the present invention clears away heart-fire, the crisp and refreshing exquisiteness of sweet mouthfeel, and anti-retrogradation performance is good.
A kind of reducing internal heat lotus seeds cake proposed by the present invention, raw material include: 40-50 parts of glutinous rice flour by weight, rock sugar 10-
15 parts, 20-30 parts of trehalose, 10-12 parts of sesame oil, 15-20 parts of lotus nut starch, 15-20 parts of Chinese medicine composition；
Wherein, the raw material of Chinese medicine composition includes: cape jasmine, Poria cocos, lily, pear.
Preferably, in the preparation process of lotus nut starch, lotus seeds is taken to wash, water is added to be beaten, protective agent homogeneous, spray is then added
Mist dry, pulverize sieving and obtain lotus nut starch.
Preferably, in the preparation process of lotus nut starch, the pressure of homogeneous is 40-50MPa.
Preferably, in the preparation process of lotus nut starch, the inlet air temperature of spray drying is 190-210 DEG C, and leaving air temp is
100-110 DEG C, pan feeding flow is 40-60ml/min.
Preferably, in the preparation process of lotus nut starch, protective agent is guar gum, sucrose ester and beta glucan.
Preferably, the weight ratio of guar gum, sucrose ester and beta glucan is 0.1-0.2:2-3:1-1.5.
Preferably, in the preparation process of lotus nut starch, lotus seeds and protectant weight ratio are 100:0.3-0.5.
Preferably, in the preparation process of lotus nut starch, the weight ratio of lotus seeds and water is 1:7-9.
Preferably, cape jasmine, Poria cocos, lily, pear weight ratio be 2-4:4-6:8-12:10-20.
Preferably, lotus nut starch is 200-300 mesh, and glutinous rice flour is 100-150 mesh.
The invention also provides the preparation methods of above-mentioned reducing internal heat lotus seeds cake, include the following steps:
S1, it prepares Chinese medicine liquid glucose: cape jasmine, Poria cocos, lily is crushed, pear peeling is diced, and rock sugar and water is then added, boils
Boiling, tanning obtain Chinese medicine liquid glucose；
S2, it prepares cake: trehalose being added to the water and is boiled, tanning obtains syrup；By syrup and sesame oil, Chinese medicine liquid glucose
It is uniformly mixed so as to obtain intermediate liquid；It after glutinous rice flour, lotus nut starch are mixed, is added in intermediate liquid and mixes, cake embryo is made, steamed every boiling water
System, slice obtain reducing internal heat lotus seeds cake.
Preferably, in S1, cape jasmine, Poria cocos, lily are 100-200 mesh.
Preferably, in S1, the partial size of pear fourth is 1-2cm.
Preferably, in S1, rock sugar and water weight ratio are 1:3-4.
Preferably, in S1,30-60min is boiled.
Preferably, in S2, the weight ratio of trehalose and water is 3-4:1.
Preferably, in S2,30-40min is boiled.
Preferably, in S2,8-10min is steamed every boiling water.
The present invention selects suitable method to prepare lotus nut starch, avoids the loss of nutriment, amylose content in lotus seeds
It is higher, it is easy retrogradation, protective agent is added, can bring back to life to avoid lotus nut starch, cooperates with glutinous rice flour, increases of the invention resist back
Natural disposition energy, avoids the present invention from being hardened, and keeps mouthfeel of the invention；Guar gum, sucrose ester and beta glucan is selected to cooperate
As protective agent, there is good anti-retrogradation performance；Lotus nut starch is with cape jasmine, Poria cocos, lily, pear, sesame oil, glutinous rice flour to close
Suitable ratio cooperates, and can manage stomach invigorating the spleen with Yin nourishing and lung moistening, clearing away the heart fire and tranquillizing, antipyretic diuresis, ulcer is gone in relax bowel and defecation, solves bitter taste
It is smelly, internal heat and irascibility are gone, to achieve the effect that good reducing internal heat clears away heart-fire；By cape jasmine, Poria cocos, lily, pear together with rock sugar
Tanning, can alleviate, remove the bitter taste of cape jasmine and lily, increase mouthfeel of the invention, and can promote nutriment in each component
With the dissolution of effective component；Cape jasmine, Poria cocos, lily are crushed to suitable particle diameter, the Fast Stripping of nutritional ingredient can be promoted；Ice
Sugar and trehalose cooperate, and the present invention can be made soft fragrant and sweet, and can protrude the fragrance of food materials itself, further increase this
The mouthfeel of invention；And trehalose and protective agent cooperate, and can further increase anti-retrogradation performance of the invention；Lotus nut starch with
Glutinous rice flour is mixed with suitable particle diameter, exquisiteness of the invention can be made smooth, and cooperate pears fourth, be increased crisp and refreshing mouthfeel of the invention；Choosing
With suitable preparation method, nutritional ingredient of the present invention can be improved, and present invention process is simple, it is easy to operate, it is suitble to industrialization
Production.
Specific embodiment
In the following, technical solution of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of reducing internal heat lotus seeds cake, raw material include: 45 parts of glutinous rice flour by weight, and 12.5 parts of rock sugar, 25 parts of trehalose,
11 parts of sesame oil, 17.5 parts of lotus nut starch, 17.5 parts of Chinese medicine composition；
Wherein, the raw material of Chinese medicine composition includes: cape jasmine, Poria cocos, lily, pear.
The preparation method of above-mentioned reducing internal heat lotus seeds cake, includes the following steps:
S1, it prepares Chinese medicine liquid glucose: cape jasmine, Poria cocos, lily is crushed, pear peeling is diced, and rock sugar and water is then added, boils
Boiling, tanning obtain Chinese medicine liquid glucose；
S2, it prepares cake: trehalose being added to the water and is boiled, tanning obtains syrup；By syrup and sesame oil, Chinese medicine liquid glucose
It is uniformly mixed so as to obtain intermediate liquid；It after glutinous rice flour, lotus nut starch are mixed, is added in intermediate liquid and mixes, cake embryo is made, steamed every boiling water
System, slice obtain reducing internal heat lotus seeds cake.
Embodiment 2
A kind of reducing internal heat lotus seeds cake, raw material include: 50 parts of 100 mesh glutinous rice flour by weight, and 10 parts of rock sugar, trehalose 30
Part, 10 parts of sesame oil, 300 15 parts of mesh lotus nut starch, 20 parts of Chinese medicine composition；
Wherein, the raw material of Chinese medicine composition includes: cape jasmine, Poria cocos, lily, pear, wherein cape jasmine, Poria cocos, lily, pears
The weight ratio of son is 2:6:8:20.
The preparation method of above-mentioned reducing internal heat lotus seeds cake, includes the following steps:
S1, it prepares Chinese medicine liquid glucose: cape jasmine, Poria cocos, lily is crushed to 100 mesh, pear peeling is diced, and rock sugar is then added
And water, it boils, tanning 60min obtains Chinese medicine liquid glucose, wherein the partial size of pear fourth is 1cm, and rock sugar and water weight ratio are 1:4；
S2, it prepares cake: trehalose being added to the water and is boiled, tanning 30min obtains syrup；By syrup and sesame oil, in
Medicine liquid glucose is uniformly mixed so as to obtain intermediate liquid；After glutinous rice flour, lotus nut starch are mixed, it is added in intermediate liquid and mixes, cake embryo is made, every boiling
Water steams 10min, and slice obtains reducing internal heat lotus seeds cake, wherein the weight ratio of trehalose and water is 3:1.
Embodiment 3
A kind of reducing internal heat lotus seeds cake, raw material include: 40 parts of 150 mesh glutinous rice flour by weight, and 15 parts of rock sugar, trehalose 20
Part, 12 parts of sesame oil, 200 20 parts of mesh lotus nut starch, 15 parts of Chinese medicine composition；
Wherein, the raw material of Chinese medicine composition includes: cape jasmine, Poria cocos, lily, pear, wherein cape jasmine, Poria cocos, lily, pears
The weight ratio of son is 4:4:12:10；
In the preparation process of lotus nut starch, lotus seeds is taken to wash, water is added to be beaten, protective agent homogeneous is then added, is spray-dried,
It pulverizes and sieves to obtain lotus nut starch, wherein the pressure of homogeneous is 50MPa, and the inlet air temperature of spray drying is 190 DEG C, leaving air temp
It is 110 DEG C, pan feeding flow is 40ml/min, and protective agent is guar gum, sucrose ester and beta glucan, wherein guar gum, sugarcane
The weight ratio of sugar ester and beta glucan is 0.2:2:1.5, and lotus seeds and protectant weight ratio are 100:0.3, the weight of lotus seeds and water
Amount is than being 1:9.
The preparation method of above-mentioned reducing internal heat lotus seeds cake, includes the following steps:
S1, it prepares Chinese medicine liquid glucose: cape jasmine, Poria cocos, lily is crushed to 200 mesh, pear peeling is diced, and rock sugar is then added
And water, it boils, tanning 30min obtains Chinese medicine liquid glucose, wherein the partial size of pear fourth is 2cm, and rock sugar and water weight ratio are 1:3；
S2, it prepares cake: trehalose being added to the water and is boiled, tanning 40min obtains syrup；By syrup and sesame oil, in
Medicine liquid glucose is uniformly mixed so as to obtain intermediate liquid；After glutinous rice flour, lotus nut starch are mixed, it is added in intermediate liquid and mixes, cake embryo is made, every boiling
Water steams 8min, and slice obtains reducing internal heat lotus seeds cake, wherein the weight ratio of trehalose and water is 4:1.
Embodiment 4
A kind of reducing internal heat lotus seeds cake, raw material include: 48 parts of 100 mesh glutinous rice flour by weight, and 11 parts of rock sugar, trehalose 28
Part, 10.5 parts of sesame oil, 300 16 parts of mesh lotus nut starch, 18 parts of Chinese medicine composition；
Wherein, the raw material of Chinese medicine composition includes: cape jasmine, Poria cocos, lily, pear, wherein cape jasmine, Poria cocos, lily, pears
The weight ratio of son is 2.5:5.5:9:18；
In the preparation process of lotus nut starch, lotus seeds is taken to wash, water is added to be beaten, protective agent homogeneous is then added, is spray-dried,
It pulverizes and sieves to obtain lotus nut starch, wherein the pressure of homogeneous is 40MPa, and the inlet air temperature of spray drying is 210 DEG C, leaving air temp
It is 100 DEG C, pan feeding flow is 60ml/min, and protective agent is guar gum, sucrose ester and beta glucan, wherein guar gum, sugarcane
The weight ratio of sugar ester and beta glucan is 0.1:3:1, and lotus seeds and protectant weight ratio are 100:0.5, the weight of lotus seeds and water
Than for 1:7.
The preparation method of above-mentioned reducing internal heat lotus seeds cake, includes the following steps:
S1, it prepares Chinese medicine liquid glucose: cape jasmine, Poria cocos, lily is crushed to 180 mesh, pear peeling is diced, and rock sugar is then added
And water, it boils, tanning 40min obtains Chinese medicine liquid glucose, wherein the partial size of pear fourth is 1.8cm, and rock sugar and water weight ratio are 1:
3.3；
S2, it prepares cake: trehalose being added to the water and is boiled, tanning 38min obtains syrup；By syrup and sesame oil, in
Medicine liquid glucose is uniformly mixed so as to obtain intermediate liquid；After glutinous rice flour, lotus nut starch are mixed, it is added in intermediate liquid and mixes, cake embryo is made, every boiling
Water steams 8.5min, and slice obtains reducing internal heat lotus seeds cake, wherein the weight ratio of trehalose and water is 3.7:1.
Embodiment 5
A kind of reducing internal heat lotus seeds cake, raw material include: 42 parts of 150 mesh glutinous rice flour by weight, and 14 parts of rock sugar, trehalose 22
Part, 11.5 parts of sesame oil, 200 18 parts of mesh lotus nut starch, 16 parts of Chinese medicine composition；
Wherein, the raw material of Chinese medicine composition includes: cape jasmine, Poria cocos, lily, pear, wherein cape jasmine, Poria cocos, lily, pears
The weight ratio of son is 3.5:4.5:11:12；
In the preparation process of lotus nut starch, lotus seeds is taken to wash, water is added to be beaten, protective agent homogeneous is then added, is spray-dried,
It pulverizes and sieves to obtain lotus nut starch, wherein the pressure of homogeneous is 45MPa, and the inlet air temperature of spray drying is 200 DEG C, leaving air temp
It is 105 DEG C, pan feeding flow is 50ml/min, and protective agent is guar gum, sucrose ester and beta glucan, wherein guar gum, sugarcane
The weight ratio of sugar ester and beta glucan is 0.15:2.5:1.3, and lotus seeds and protectant weight ratio are 100:0.4, lotus seeds and water
Weight ratio is 1:8.
The preparation method of above-mentioned reducing internal heat lotus seeds cake, includes the following steps:
S1, it prepares Chinese medicine liquid glucose: cape jasmine, Poria cocos, lily is crushed to 120 mesh, pear peeling is diced, and rock sugar is then added
And water, it boils, tanning 50min obtains Chinese medicine liquid glucose, wherein the partial size of pear fourth is 1-2cm, and rock sugar and water weight ratio are 1:
3.7；
S2, it prepares cake: trehalose being added to the water and is boiled, tanning 32min obtains syrup；By syrup and sesame oil, in
Medicine liquid glucose is uniformly mixed so as to obtain intermediate liquid；After glutinous rice flour, lotus nut starch are mixed, it is added in intermediate liquid and mixes, cake embryo is made, every boiling
Water steams 9.5min, and slice obtains reducing internal heat lotus seeds cake, wherein the weight ratio of trehalose and water is 3.3:1.
Test example 1
It chooses and is easy canker sore, swelling and aching of gum, dry mouth with bitter taste and patient 100 without other diseases, eat embodiment
5, three times a day, each 100g is eaten 10 days, wherein has 91 there is no above-mentioned symptom, what just above-mentioned symptom mitigated has 6
Example, total effective rate 97%.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (10)
1. a kind of reducing internal heat lotus seeds cake, which is characterized in that its raw material includes: 40-50 parts of glutinous rice flour by weight, rock sugar 10-15
Part, 20-30 parts of trehalose, 10-12 parts of sesame oil, 15-20 parts of lotus nut starch, 15-20 parts of Chinese medicine composition；
Wherein, the raw material of Chinese medicine composition includes: cape jasmine, Poria cocos, lily, pear.
2. reducing internal heat lotus seeds cake according to claim 1, which is characterized in that in the preparation process of lotus nut starch, take lotus seeds water
It washes, water is added to be beaten, protective agent homogeneous is then added, spray drying pulverizes and sieves to obtain lotus nut starch.
3. reducing internal heat lotus seeds cake according to claim 2, which is characterized in that in the preparation process of lotus nut starch, the pressure of homogeneous
Power is 40-50MPa；Preferably, in the preparation process of lotus nut starch, the inlet air temperature of spray drying is 190-210 DEG C, out wind-warm syndrome
Degree is 100-110 DEG C, and pan feeding flow is 40-60ml/min.
4. the reducing internal heat lotus seeds cake according to Claims 2 or 3, which is characterized in that in the preparation process of lotus nut starch, protective agent
For guar gum, sucrose ester and beta glucan；Preferably, the weight ratio of guar gum, sucrose ester and beta glucan is 0.1-
0.2:2-3:1-1.5.
5. according to any one of the claim 2-4 reducing internal heat lotus seeds cake, which is characterized in that in the preparation process of lotus nut starch,
Lotus seeds and protectant weight ratio are 100:0.3-0.5；Preferably, in the preparation process of lotus nut starch, the weight of lotus seeds and water
Than for 1:7-9.
6. any one of -5 reducing internal heat lotus seeds cake according to claim 1, which is characterized in that cape jasmine, Poria cocos, lily, pear
Weight ratio is 2-4:4-6:8-12:10-20.
7. any one of -6 reducing internal heat lotus seeds cake according to claim 1, which is characterized in that lotus nut starch is 200-300 mesh, glutinous rice
Powder is 100-150 mesh.
8. a kind of preparation method of the reducing internal heat lotus seeds cake as described in claim any one of 1-7, which is characterized in that including walking as follows
It is rapid:
S1, it preparing Chinese medicine liquid glucose: cape jasmine, Poria cocos, lily is crushed, pear peeling is diced, and rock sugar and water is then added, boils,
Tanning obtains Chinese medicine liquid glucose；
S2, it prepares cake: trehalose being added to the water and is boiled, tanning obtains syrup；Syrup and sesame oil, Chinese medicine liquid glucose are mixed
Obtain intermediate liquid；After glutinous rice flour, lotus nut starch are mixed, it is added in intermediate liquid and mixes, cake embryo is made, is steamed every boiling water, cuts
Piece obtains reducing internal heat lotus seeds cake.
9. the preparation method of reducing internal heat lotus seeds cake according to claim 8, which is characterized in that in S1, cape jasmine, Poria cocos, hundred
Conjunction is 100-200 mesh；Preferably, in S1, the partial size of pear fourth is 1-2cm；Preferably, in S1, rock sugar and water weight
Than for 1:3-4；Preferably, in S1,30-60min is boiled.
10. the preparation method of reducing internal heat lotus seeds cake according to claim 8 or claim 9, which is characterized in that in S2, trehalose and
The weight ratio of water is 3-4:1；Preferably, in S2,30-40min is boiled；Preferably, in S2,8-10min is steamed every boiling water.
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