CN109362936A - The preparation method and its evaluation method of fructus crataegi pinnatifidae water chestnut cake - Google Patents
The preparation method and its evaluation method of fructus crataegi pinnatifidae water chestnut cake Download PDFInfo
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- CN109362936A CN109362936A CN201811484559.0A CN201811484559A CN109362936A CN 109362936 A CN109362936 A CN 109362936A CN 201811484559 A CN201811484559 A CN 201811484559A CN 109362936 A CN109362936 A CN 109362936A
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- 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
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- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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Abstract
The invention discloses a kind of preparation methods of fructus crataegi pinnatifidae water chestnut cake successively to stir evenly with horseshoe fecula slurry and horseshoe syrup by fructus crataegi pinnatifidae by processes such as stripping and slicing stoning, heating enzyme deactivation, mashing, is cooled and shaped after boiling to get fructus crataegi pinnatifidae water chestnut cake is arrived.The invention also discloses a kind of fructus crataegi pinnatifidae water chestnut cake and its evaluation methods.The present invention prepares fructus crataegi pinnatifidae water chestnut cake using fructus crataegi pinnatifidae and horseshoe as raw material, and preparation process need to only add suitable white granulated sugar and rock sugar, not add any additive, simple process and low cost.And fructus crataegi pinnatifidae water chestnut cake produced by the present invention is subjected to sense organ, total phenol retention rate and shelf-life evaluation, the result shows that, the fructus crataegi pinnatifidae water chestnut cake mouthfeel, flavor and form are preferably, nutrition is higher and the shelf-life is longer, and comprehensive score is greater than 70, nutritive value with higher.
Description
[technical field]
The invention belongs to food industrial technical fields, and in particular to and it is a kind of simple process, full of nutrition, and stability is good
The preparation method and its evaluation method of fructus crataegi pinnatifidae water chestnut cake.
[background technique]
Fructus crataegi pinnatifidae, also known as black cicada (Guangxi Miao), fiber crops, which lack, to time, and Mo Jitun (Guangxi Zhuang language), is by fruitlet fructus crataegi cuneatae
Dual-purpose of drug and fruit tree species made of grafting by breeding have plantation in many areas in Guangxi.Compared with common hawthorn, fructus crataegi pinnatifidae
Fruit is big, and easy processing and storage are eaten raw delicious and full of nutrition.And fructus crataegi pinnatifidae is rich in polyphenol, flavones, ursolic acid, organic
The substances such as acid, tannin, phenolic substances therein can be divided into procyanidine, carbon glycosides flavones, flavonols and its glucosides, anthocyanin, phenol
Sour five major class, have stronger antioxidant activity.In addition, fructus crataegi pinnatifidae medical value is higher, there is enhancing myocardial contractive power, prevent
Only heart-rate-turbulence, antihypertensive diuretic and sedation, in the side such as reducing blood lipid, hypoglycemic, antibacterial, antitumor, prevention and cure of cardiovascular disease
There is certain effect in face.
Horseshoe (water chestnut) also known as water chestnut (Eleocharis tuberose), monocot genus Cyperaceae it is more
Nian Sheng aquatic herbaceous plant is a kind of industrial crops of fruits and vegetables dual-purpose type, and meat is tender white, and how sharp and clear juice is.Horseshoe is rich in phenolic material
Matter makes it have the health-care effects such as anti-oxidant, antibacterial, anticancer.And horseshoe is cold in nature, sweet in flavor, nontoxic, has clearing heat and eliminating phlegm, promotes the production of body fluid
Quench the thirst, digesting and appetizing, improving eyesight are sobered up and other effects.
The Ways of Special Agricultural Products of fructus crataegi pinnatifidae and horseshoe as Guangxi, existing fructus crataegi pinnatifidae and horseshoe single variety, if
Fructus crataegi pinnatifidae and horseshoe can be processed into the product of diversification of varieties, to have both taste and the nutrition of fructus crataegi pinnatifidae and horseshoe, then
The hand in abundant Guangxi is believed into product, there is preferable market development potential and value.
[summary of the invention]
Present invention seek to address that the above problem, and a kind of simple process, full of nutrition is provided, and the great Guo Shan that stability is good
The preparation method of short, bristly hair or beard water chestnut cake.
The present invention also provides a kind of fructus crataegi pinnatifidae water chestnut cakes.
The present invention also provides a kind of methods for evaluating the fructus crataegi pinnatifidae water chestnut cake.
To achieve the purpose of the present invention, the present invention provides a kind of preparation method of fructus crataegi pinnatifidae water chestnut cake, this method packets
Include following steps:
A, sorting carried out to fructus crataegi pinnatifidae, clean, drain, the pretreatment of stripping and slicing；
B, pretreated fructus crataegi pinnatifidae is placed in boiling water and is heated to being cooled to room temperature after hawthorn is weak；
C, water is added into the hawthorn handled through step b, is beaten, obtain the hawthorn slurry of uniform and smooth；
D, the mixture of horseshoe starch and water is added into hawthorn slurry, is uniformly mixed, obtains hawthorn horseshoe slurry；
E, step d is added at horseshoe syrup, then by horseshoe syrup through small fire infusion in white granulated sugar, rock sugar, water chestnut starch and water
In hawthorn horseshoe slurry in, stir evenly, high fire boiling, it is cooling after stripping and slicing to get arriving the fructus crataegi pinnatifidae water chestnut cake.
In step a, fructus crataegi pinnatifidae that is not damaged, being of moderate size is selected, after cleaning, draining, stripping and slicing goes to obstruct.
In step b, the pretreated fructus crataegi pinnatifidae that parts by weight are 100 parts is placed in boiling water and heats 8min to hawthorn
It is cooled to room temperature after weakness.
In step c, the parts by weight of the water are 20~50 parts.
In step d, the parts by weight of the horseshoe starch are 20~40 parts, and the parts by weight of the water are 20~50 parts.
In step e, the parts by weight of the white granulated sugar are 20~60 parts, and the parts by weight of rock sugar are 10~30 parts, horseshoe
The parts by weight of starch are 10~20 parts, and the parts by weight of water are 50~100 parts, by rock sugar, white granulated sugar and the infusion of water slow fire at
Syrup, then by several times pour into horseshoe starch fluid in syrup, it stirs evenly, small fire infusion is at horseshoe syrup.
In step e, the digestion time be 15min, the fructus crataegi pinnatifidae water chestnut cake with a thickness of 5cm.
The present invention also provides a kind of fructus crataegi pinnatifidae water chestnut cakes comprising following component based on parts by weight: great Guo Shan
50~100 parts of short, bristly hair or beard, 20~60 parts of horseshoe starch, 20~60 parts of white granulated sugar, 10~30 parts of rock sugar, 100~200 parts of water.
The present invention also provides a kind of method for evaluating fructus crataegi pinnatifidae water chestnut cake, the evaluation method is according to sensory evaluation scores, total
Phenol retention rate and shelf-life carry out the product characteristic of overall merit fructus crataegi pinnatifidae water chestnut cake.
The sensory evaluation scores, total phenol retention rate, shelf-life score according to hundred-mark system, wherein the total phenol retains
The calculation formula of rate scoring are as follows:
In formula, ciFor the total phenol content of fruitcake, mg/g, miFor fruitcake quality；c1For fructus crataegi pinnatifidae total phenol content, mg/g, m1
For fructus crataegi pinnatifidae quality；c2For the total phenol content of horseshoe starch, mg/g, m2For horseshoe starch quality)；
The shelf-life is the not changed maximum number of days of sense organ under the conditions of fruitcake is stored in 4 DEG C, shelf-life scoring
Calculation formula are as follows:
l3=10 × di；
In formula, diFor the shelf-life；
Gained sensory evaluation scores, total phenol retention rate score, shelf-life score are weighted to obtain comprehensive point, weighted calculation is public
Formula are as follows:
al1+bl2+cl3；
Wherein, a is sensory evaluation scores weight, and b is total phenol retention rate weight, and c is shelf-life weight, the l1、l2、l3
For each index hundred-mark system score.
The invention has the benefit that the present invention prepares fructus crataegi pinnatifidae water chestnut cake using fructus crataegi pinnatifidae and horseshoe as raw material,
Preparation process need to only add suitable white granulated sugar and rock sugar, not add any additive, simple process and low cost.And it incite somebody to action this
It invents fructus crataegi pinnatifidae water chestnut cake obtained and carries out sense organ, total phenol retention rate and shelf-life evaluation, the results showed that, the fructus crataegi pinnatifidae horse
Hoof cake mouthfeel, flavor and form are preferably, nutrition is higher and the shelf-life is longer, and comprehensive score is greater than 70, nutriture value with higher
Value.
[Figure of description]
Fig. 1 is that horseshoe starch additive amount of the invention influences hawthorn water chestnut cake sense organ, total phenol retention rate and shelf-life
Line Chart.
Fig. 2 is the histogram that horseshoe starch additive amount of the invention influences hawthorn water chestnut cake comprehensive score.
Fig. 3 is the moisture of infusion removal in hawthorn pulping process of the invention to hawthorn water chestnut cake sense organ, total phenol retention rate
And the Line Chart that the shelf-life influences.
Fig. 4 is the column that the moisture that infusion removes in hawthorn pulping process of the invention influences hawthorn water chestnut cake comprehensive score
Shape figure.
Fig. 5 is the line that white granulated sugar additive amount of the invention influences hawthorn water chestnut cake sense organ, total phenol retention rate and shelf-life
Shape figure.
Fig. 6 is the histogram that white granulated sugar additive amount of the invention influences hawthorn water chestnut cake comprehensive score.
[specific embodiment]
Fructus crataegi pinnatifidae water chestnut cake of the invention includes following component based on parts by weight: 50~100 parts of fructus crataegi pinnatifidae, horse
20~60 parts of hoof starch, 20~60 parts of white granulated sugar, 10~30 parts of rock sugar, 100~200 parts of water.Fructus crataegi pinnatifidae horseshoe of the invention
Cake the preparation method comprises the following steps: by fructus crataegi pinnatifidae by stripping and slicing stoning, heating enzyme deactivation, the processes such as mashing, successively starch with horseshoe fecula and
Horseshoe syrup stirs evenly, and is cooled and shaped after boiling to get fructus crataegi pinnatifidae water chestnut cake is arrived.
Obtained fructus crataegi pinnatifidae water chestnut cake is subjected to sense organ, total phenol retention rate and shelf-life evaluation, specific evaluation procedure are as follows:
1, sensory evaluation
Synthesis is made to the flavor of fructus crataegi pinnatifidae water chestnut cake, sour-sweet degree, interior tissue, color and elasticity by 10 valuation officers
Evaluation, standards of grading are shown in Table 1.
The sensory evaluation criteria table of 1 fructus crataegi pinnatifidae water chestnut cake of table
2, total phenol retention rate is evaluated
The measurement of total phenol content: choosing sample, and 80% methanol aqueous solution that 4 times of its quality is added is ground, at room temperature
It is protected from light ultrasonic extraction 15min, 4000rpm/min is centrifuged 10min, and the precipitating after separation is repeated (2 times of said extracted process 2 times
Methanol-water), merge supernatant, total phenol content is measured in 48h.Then it is separately added into a certain amount of extracting solution in centrifuge tube, adds
Water shakes up after complementing to 4mL.Then the successively Folin- phenol reagent of 0.25mL, shakes up.After 1min, 20% sodium carbonate liquor is added
0.75mL.75 DEG C of heat preservation 10min, measure absorbance under 760nm, calculate total phenol content according to gallic acid standard curve.Always
Phenol retention rate scoring according toCome calculate (in formula, ciFor the total phenol content of fruitcake, mg/g, miFor
Fruitcake quality；c1For fructus crataegi pinnatifidae total phenol content, mg/g, m1For fructus crataegi pinnatifidae quality；c2For the total phenol content of horseshoe starch, mg/
G, m2For horseshoe starch quality).
3, the shelf-life
Shelf-life is the maximum number of days that sense organ does not change under the conditions of fruitcake is stored in 4 DEG C, according to l3=10 × diTo count
It calculates.
4, comprehensive score
Gained sensory evaluation scores, total phenol retention rate score, shelf-life score are weighted to obtain comprehensive point, according to S=al1
+bl2+cl3Come calculated (wherein, a be sensory evaluation scores weight, 0.6；B be total phenol retention rate weight, 0.2；C is option of guaranteeing the quality
Weight, 0.2；l1、l2、l3For each index hundred-mark system score).
The following example is that of the invention is explained further and being supplemented, and is not limited in any way to the present invention.
Embodiment 1
Fructus crataegi pinnatifidae that is not damaged, being of moderate size is selected, stripping and slicing after cleaning goes to obstruct, 8min, 100g are heated in boiling water
Haw pulp adds water 50g, breaks into homogenate, and small fire infusion removes 25g water.Take 20g water chestnut starch that horseshoe fecula slurry is made with 50g water,
It is uniformly mixed with whole hawthorn slurries, hawthorn horseshoe slurry is made.30g white granulated sugar, 20g rock sugar, 10g water chestnut starch is taken (to use water in advance
Be dissolved into horseshoe fecula slurry), 100g water small fire infusion at horseshoe syrup, finally by horseshoe syrup be added to hawthorn horseshoe slurry in,
Stir evenly, sabot, thickness is about 5cm, high fire boiling 15 minutes, it is cooling after stripping and slicing to get arriving fructus crataegi pinnatifidae water chestnut cake.To system
The fructus crataegi pinnatifidae water chestnut cake obtained carries out sense organ, total phenol retention rate and shelf-life evaluation.According to the sense of the fructus crataegi pinnatifidae water chestnut cake of table 1
Official's standards of grading, through evaluating, product haw taste is stronger, and meta-acid, surface is more coarse, and color is brown color, slightly soft, there is hawthorn
Astringent taste sticks tooth, and sensory evaluation scores are 75 points, and total phenol retention rate is 68.2%, and the shelf-life 7 days, comprehensive score was 72.6 points.
Embodiment 2
Fructus crataegi pinnatifidae that is not damaged, being of moderate size is selected, stripping and slicing after cleaning goes to obstruct, 8min, 100g are heated in boiling water
Haw pulp adds water 50g, breaks into homogenate, and small fire infusion removes 25g water.Take 26g water chestnut starch that horseshoe fecula slurry is made with 50g water,
It is uniformly mixed with whole hawthorn slurries, hawthorn horseshoe slurry is made.30g white granulated sugar, 20g rock sugar, 13g water chestnut starch is taken (to use water in advance
Be dissolved into horseshoe fecula slurry), 100g water small fire infusion at horseshoe syrup, finally by horseshoe syrup be added to hawthorn horseshoe slurry in,
Stir evenly, sabot, thickness is about 5cm, high fire boiling 15 minutes, it is cooling after stripping and slicing to get arriving fructus crataegi pinnatifidae water chestnut cake.To system
The fructus crataegi pinnatifidae water chestnut cake obtained carries out sense organ, total phenol retention rate and shelf-life evaluation.According to the sense of the fructus crataegi pinnatifidae water chestnut cake of table 1
Official's standards of grading, through evaluating, product haw taste is stronger, slightly sour, and surface has a bit coarse, and color is brown, slightly soft, has a bit
Hawthorn astringent taste sticks tooth, and comprehensive score is 82 points, and total phenol retention rate is 65.4%, and the shelf-life 6.5 days, comprehensive score was 75.3 points.
Embodiment 3
Fructus crataegi pinnatifidae that is not damaged, being of moderate size is selected, stripping and slicing after cleaning goes to obstruct, 8min, 100g are heated in boiling water
Haw pulp adds water 50g, breaks into homogenate, and small fire infusion removes 25g water.Take 32g water chestnut starch that horseshoe fecula slurry is made with 50g water,
It is uniformly mixed with whole hawthorn slurries, hawthorn horseshoe slurry is made.30g white granulated sugar, 20g rock sugar, 16g water chestnut starch is taken (to use water in advance
Be dissolved into horseshoe fecula slurry), 100g water small fire infusion at horseshoe syrup, finally by horseshoe syrup be added to hawthorn horseshoe slurry in,
Stir evenly, sabot, thickness is about 5cm, high fire boiling 15 minutes, it is cooling after stripping and slicing to get arriving fructus crataegi pinnatifidae water chestnut cake.To system
The fructus crataegi pinnatifidae water chestnut cake obtained carries out sense organ, total phenol retention rate and shelf-life evaluation.According to the sense of the fructus crataegi pinnatifidae water chestnut cake of table 1
Official's standards of grading, through evaluating, product haw taste is stronger, and slightly sour, surface is more smooth, and color is light brown, has Q elastic, does not stick
Tooth, comprehensive score are 89 points, and total phenol retention rate is 66.4%, and the shelf-life 6 days, comprehensive score was 78.7 points.
Embodiment 4
Fructus crataegi pinnatifidae that is not damaged, being of moderate size is selected, stripping and slicing after cleaning goes to obstruct, 8min, 100g are heated in boiling water
Haw pulp adds water 50g, breaks into homogenate, and small fire infusion removes 25g water.Take 40g water chestnut starch that horseshoe fecula slurry is made with 50g water,
It is uniformly mixed with whole hawthorn slurries, hawthorn horseshoe slurry is made.30g white granulated sugar, 20g rock sugar, 20g water chestnut starch is taken (to use water in advance
Be dissolved into horseshoe fecula slurry), 100g water small fire infusion at horseshoe syrup, finally by horseshoe syrup be added to hawthorn horseshoe slurry in,
Stir evenly, sabot, thickness is about 5cm, high fire boiling 15 minutes, it is cooling after stripping and slicing to get arriving fructus crataegi pinnatifidae water chestnut cake.To system
The fructus crataegi pinnatifidae water chestnut cake obtained carries out sense organ, total phenol retention rate and shelf-life evaluation.According to the sense of the fructus crataegi pinnatifidae water chestnut cake of table 1
Official's standards of grading, through evaluating, product haw taste is thin, and inclined sweet tea, surface is more smooth, and color is brown color, and Q elasticity preferably, does not stick
Tooth, comprehensive score are 81 points, and total phenol retention rate is 75.6%, and the shelf-life 5 days, comprehensive score was 73.7 points.
Embodiment 5
Fructus crataegi pinnatifidae that is not damaged, being of moderate size is selected, stripping and slicing after cleaning goes to obstruct, 8min, 100g are heated in boiling water
Haw pulp adds water 50g, homogenate is broken into, without infusion.Take 32g water chestnut starch that horseshoe fecula slurry is made with 50g water, with whole
Hawthorn slurry is uniformly mixed, and hawthorn horseshoe slurry is made.30g white granulated sugar, 20g rock sugar, 16g water chestnut starch is taken (to be dissolved into horse with water in advance
Hoof fecula slurry), 100g water small fire infusion at horseshoe syrup, finally by horseshoe syrup be added to hawthorn horseshoe slurry in, stir evenly,
Sabot, thickness are about 5cm, high fire boiling 15 minutes, it is cooling after stripping and slicing to get arriving fructus crataegi pinnatifidae water chestnut cake.To big fruit obtained
Hawthorn water chestnut cake carries out sense organ, total phenol retention rate and shelf-life evaluation.According to the sensory evaluation scores mark of the fructus crataegi pinnatifidae water chestnut cake of table 1
Standard, through evaluating, product has haw taste, and slightly sour, surface is more smooth, and color is yellow, and no Q elasticity sticks tooth, comprehensive score 75
Point, total phenol retention rate is 73.6%, and the shelf-life 6 days, comprehensive score was 71.7 points.
Embodiment 6
Fructus crataegi pinnatifidae that is not damaged, being of moderate size is selected, stripping and slicing after cleaning goes to obstruct, 8min, 100g are heated in boiling water
Haw pulp adds water 50g, breaks into homogenate, and small fire infusion removes 50g water.Take 32g water chestnut starch that horseshoe fecula slurry is made with 50g water,
It is uniformly mixed with whole hawthorn slurries, hawthorn horseshoe slurry is made.30g white granulated sugar, 20g rock sugar, 16g water chestnut starch is taken (to use water in advance
Be dissolved into horseshoe fecula slurry), 100g water small fire infusion at horseshoe syrup, finally by horseshoe syrup be added to hawthorn horseshoe slurry in,
Stir evenly, sabot, thickness is about 5cm, high fire boiling 15 minutes, it is cooling after stripping and slicing to get arriving fructus crataegi pinnatifidae water chestnut cake.To system
The fructus crataegi pinnatifidae water chestnut cake obtained carries out sense organ, total phenol retention rate and shelf-life evaluation, according to the sense of the fructus crataegi pinnatifidae water chestnut cake of table 1
Official's standards of grading, through evaluating, product haw taste is stronger, and slightly sour, surface is more smooth, and color is brown color, has Q elastic, does not stick
Tooth, comprehensive score are 88 points, and total phenol retention rate is 52.3%, and the shelf-life 7 days, comprehensive score was 77.3 points.
Embodiment 7
Fructus crataegi pinnatifidae that is not damaged, being of moderate size is selected, stripping and slicing after cleaning goes to obstruct, 8min, 100g are heated in boiling water
Haw pulp adds water 50g, breaks into homogenate, and small fire infusion removes 25g water.Take 32g water chestnut starch that horseshoe fecula slurry is made with 50g water,
It is uniformly mixed with whole hawthorn slurries, hawthorn horseshoe slurry is made.20g white granulated sugar, 20g rock sugar, 16g water chestnut starch is taken (to use water in advance
Be dissolved into horseshoe fecula slurry), 100g water small fire infusion at horseshoe syrup, finally by horseshoe syrup be added to hawthorn horseshoe slurry in,
Stir evenly, sabot, thickness is about 5cm, high fire boiling 15 minutes, it is cooling after stripping and slicing to get arriving fructus crataegi pinnatifidae water chestnut cake.To system
The fructus crataegi pinnatifidae water chestnut cake obtained carries out sense organ, total phenol retention rate and shelf-life evaluation, according to the sense of the fructus crataegi pinnatifidae water chestnut cake of table 1
Official's standards of grading, through evaluating, product haw taste is stronger, and sourer, surface is more smooth, and color is light brown, has Q elastic, does not stick
Tooth, comprehensive score are 82 points, and total phenol retention rate is 61.7%, and the shelf-life 7.5 days, comprehensive score was 76.5 points.
Embodiment 8
Fructus crataegi pinnatifidae that is not damaged, being of moderate size is selected, stripping and slicing after cleaning goes to obstruct, 8min, 100g are heated in boiling water
Haw pulp adds water 50g, breaks into homogenate, and small fire infusion removes 25g water.Take 32g water chestnut starch that horseshoe fecula slurry is made with 50g water,
It is uniformly mixed with whole hawthorn slurries, hawthorn horseshoe slurry is made.40g white granulated sugar, 20g rock sugar, 16g water chestnut starch is taken (to use water in advance
Be dissolved into horseshoe fecula slurry), 100g water small fire infusion at horseshoe syrup, finally by horseshoe syrup be added to hawthorn horseshoe slurry in,
Stir evenly, sabot, thickness is about 5cm, high fire boiling 15 minutes, it is cooling after stripping and slicing to get arriving fructus crataegi pinnatifidae water chestnut cake.To system
The fructus crataegi pinnatifidae water chestnut cake obtained carries out sense organ, total phenol retention rate and shelf-life evaluation, according to the sense of the fructus crataegi pinnatifidae water chestnut cake of table 1
Official's standards of grading, through evaluating, product haw taste is stronger, and sour-sweet moderate, surface is more smooth, and color is light brown, there is Q elasticity,
Tooth is not sticked, comprehensive score is 93 points, and total phenol retention rate is 64.8%, and the shelf-life 8.0 days, comprehensive score was 84.8 points.
Embodiment 9
Fructus crataegi pinnatifidae that is not damaged, being of moderate size is selected, stripping and slicing after cleaning goes to obstruct, 8min, 100g are heated in boiling water
Haw pulp adds water 50g, breaks into homogenate, and small fire infusion removes 25g water.Take 32g water chestnut starch that horseshoe fecula slurry is made with 50g water,
It is uniformly mixed with whole hawthorn slurries, hawthorn horseshoe slurry is made.50g white granulated sugar, 20g rock sugar, 16g water chestnut starch is taken (to use water in advance
Be dissolved into horseshoe fecula slurry), 100g water small fire infusion at horseshoe syrup, finally by horseshoe syrup be added to hawthorn horseshoe slurry in,
Stir evenly, sabot, thickness is about 5cm, high fire boiling 15 minutes, it is cooling after stripping and slicing to get arriving fructus crataegi pinnatifidae water chestnut cake.To system
The fructus crataegi pinnatifidae water chestnut cake obtained carries out sense organ, total phenol retention rate and shelf-life evaluation, according to the sense of the fructus crataegi pinnatifidae water chestnut cake of table 1
Official's standards of grading, through evaluating, product haw taste is stronger, slightly sweet tea, and surface is more smooth, and color is light brown, has Q elastic, does not stick
Tooth, comprehensive score are 86 points, and total phenol retention rate is 68.5%, and the shelf-life 8.5 days, comprehensive score was 82.3 points.
Embodiment 10
Fructus crataegi pinnatifidae that is not damaged, being of moderate size is selected, stripping and slicing after cleaning goes to obstruct, 8min, 100g are heated in boiling water
Haw pulp adds water 50g, breaks into homogenate, and small fire infusion removes 25g water.Take 32g water chestnut starch that horseshoe fecula slurry is made with 50g water,
It is uniformly mixed with whole hawthorn slurries, hawthorn horseshoe slurry is made.60g white granulated sugar, 20g rock sugar, 16g water chestnut starch is taken (to use water in advance
Be dissolved into horseshoe fecula slurry), 100g water small fire infusion at horseshoe syrup, finally by horseshoe syrup be added to hawthorn horseshoe slurry in,
Stir evenly, sabot, thickness is about 5cm, high fire boiling 15 minutes, it is cooling after stripping and slicing to get arriving fructus crataegi pinnatifidae water chestnut cake.To system
The fructus crataegi pinnatifidae water chestnut cake obtained carries out sense organ, total phenol retention rate and shelf-life evaluation, according to the sense of the fructus crataegi pinnatifidae water chestnut cake of table 1
Official's standards of grading, through evaluating, product haw taste is stronger, and compared with sweet tea, surface is more smooth, and color is light brown, has Q elastic, does not stick
Tooth, comprehensive score are 80 points, and total phenol retention rate is 70.3%, and the shelf-life 9.0 days, comprehensive score was 80.1 points.
Embodiment 11
Fructus crataegi pinnatifidae that is not damaged, being of moderate size is selected, stripping and slicing after cleaning goes to obstruct, 8min, 50g are heated in boiling water
Haw pulp adds water 20g, breaks into homogenate, and small fire infusion removes 25g water.Take 20g water chestnut starch that horseshoe fecula slurry is made with 20g water,
It is uniformly mixed with whole hawthorn slurries, hawthorn horseshoe slurry is made.30g white granulated sugar, 10g rock sugar, 10g water chestnut starch is taken (to use water in advance
Be dissolved into horseshoe fecula slurry), 50g water small fire infusion at horseshoe syrup, finally by horseshoe syrup be added to hawthorn horseshoe slurry in, stir
Mix uniformly, sabot, thickness is about 5cm, high fire boiling 15 minutes, it is cooling after stripping and slicing to get arriving fructus crataegi pinnatifidae water chestnut cake.To obtained
Fructus crataegi pinnatifidae water chestnut cake carry out sense organ, total phenol retention rate and the shelf-life evaluation, according to the sense organ of the fructus crataegi pinnatifidae water chestnut cake of table 1
Standards of grading, through evaluating, product haw taste is stronger, and compared with sweet tea, surface is more smooth, and color is light brown, has Q elastic, does not stick tooth,
Comprehensive score is 80 points, and total phenol retention rate is 68.5%, and the shelf-life 6.8 days, comprehensive score was 75.3 points.
Embodiment 12
Fructus crataegi pinnatifidae that is not damaged, being of moderate size is selected, stripping and slicing after cleaning goes to obstruct, 8min, 80g are heated in boiling water
Haw pulp adds water 40g, breaks into homogenate, and small fire infusion removes partial moisture.Take 30g water chestnut starch that horseshoe fecula is made with 40g water
Slurry is uniformly mixed with whole hawthorn slurries, hawthorn horseshoe slurry is made.30g white granulated sugar, 30g rock sugar, 15g water chestnut starch is taken (to use in advance
Water be dissolved into horseshoe fecula slurry), 70g water small fire infusion at horseshoe syrup, finally by horseshoe syrup be added to hawthorn horseshoe slurry in,
Stir evenly, sabot, thickness is about 5cm, high fire boiling 15 minutes, it is cooling after stripping and slicing to get arriving fructus crataegi pinnatifidae water chestnut cake.To system
The fructus crataegi pinnatifidae water chestnut cake obtained carries out sense organ, total phenol retention rate and shelf-life evaluation, according to the sense of the fructus crataegi pinnatifidae water chestnut cake of table 1
Official's standards of grading, through evaluating, product haw taste is stronger, and compared with sweet tea, surface is more smooth, and color is light brown, has Q elastic, does not stick
Tooth, comprehensive score are 87 points, and total phenol retention rate is 70%, and the shelf-life 7.4 days, comprehensive score was 81.0 points.
According to the above method, water chestnut cake starch additive amount is evaluated to hawthorn water chestnut cake sense organ, total phenol retention rate and shelf-life
It influences, and hawthorn water chestnut cake comprehensive score is influenced, evaluation result is shown in Fig. 1 and Fig. 2.Infusion is gone in evaluation hawthorn pulping process
The moisture removed influences hawthorn water chestnut cake sense organ, total phenol retention rate and shelf-life, and influences on hawthorn water chestnut cake comprehensive score,
Evaluation result is shown in Fig. 3 and Fig. 4.Evaluating white granulated sugar additive amount influences hawthorn water chestnut cake sense organ, total phenol retention rate and shelf-life, with
And hawthorn water chestnut cake comprehensive score is influenced, evaluation result is shown in Fig. 5 and Fig. 6.
The above embodiments merely illustrate the technical concept and features of the present invention, and its object is to allow person skilled in the art
Scholar cans understand the content of the present invention and implement it accordingly, and it is not intended to limit the scope of the present invention.It is all according to the present invention
Equivalent change or modification made by Spirit Essence, should be covered by the protection scope of the present invention.
Claims (10)
1. a kind of preparation method of fructus crataegi pinnatifidae water chestnut cake, which is characterized in that this method comprises the following steps:
A, sorting carried out to fructus crataegi pinnatifidae, clean, drain, the pretreatment of stripping and slicing；
B, pretreated fructus crataegi pinnatifidae is placed in boiling water and is heated to being cooled to room temperature after hawthorn is weak；
C, water is added into the hawthorn handled through step b, is beaten, obtain the hawthorn slurry of uniform and smooth；
D, the mixture of horseshoe starch and water is added into hawthorn slurry, is uniformly mixed, obtains hawthorn horseshoe slurry；
E, white granulated sugar, rock sugar, water chestnut starch and water are added in step d through small fire infusion at horseshoe syrup, then by horseshoe syrup
In hawthorn horseshoe slurry, stir evenly, high fire boiling, it is cooling after stripping and slicing to get arriving the fructus crataegi pinnatifidae water chestnut cake.
2. the preparation method of fructus crataegi pinnatifidae water chestnut cake as described in claim 1, which is characterized in that in step a, select lossless
The fructus crataegi pinnatifidae hurt, being of moderate size, after cleaning, draining, stripping and slicing goes to obstruct.
3. the preparation method of fructus crataegi pinnatifidae water chestnut cake as described in claim 1, which is characterized in that in step b, by parts by weight
It is placed in boiling water after heating 8min to hawthorn weakness and is cooled to room temperature for 50~100 parts of pretreated fructus crataegi pinnatifidaes.
4. the preparation method of fructus crataegi pinnatifidae water chestnut cake as described in claim 1, which is characterized in that in step c, the water weight
Number is 20~50 parts.
5. the preparation method of fructus crataegi pinnatifidae water chestnut cake as described in claim 1, which is characterized in that in step d, the horseshoe forms sediment
The parts by weight of powder are 20~40 parts, and the parts by weight of the water are 20~50 parts.
6. the preparation method of fructus crataegi pinnatifidae water chestnut cake as described in claim 1, which is characterized in that in step e, the white granulated sugar
Parts by weight be 20~60 parts, the parts by weight of rock sugar are 10~30 parts, and the parts by weight of horseshoe starch are 10~20 parts, water
Parts by weight be 50~100 parts, by rock sugar, white granulated sugar and the infusion of water slow fire at syrup, then horseshoe starch fluid is poured by several times
It in syrup, stirs evenly, small fire infusion is at horseshoe syrup.
7. the preparation method of fructus crataegi pinnatifidae water chestnut cake as described in claim 1, which is characterized in that in step e, when the boiling
Between be 15min, the fructus crataegi pinnatifidae water chestnut cake with a thickness of 5cm.
8. a kind of fructus crataegi pinnatifidae water chestnut cake as described in claim 1, which is characterized in that it includes based on parts by weight as follows
Component: 50~100 parts of fructus crataegi pinnatifidae, 20~60 parts of horseshoe starch, 20~60 parts of white granulated sugar, 10~30 parts of rock sugar, water 100~
200 parts.
9. a kind of method for evaluating fructus crataegi pinnatifidae water chestnut cake as described in claim 1, which is characterized in that the evaluation method according to
Sense organ, total phenol retention rate and shelf-life carry out the product characteristic of overall merit fructus crataegi pinnatifidae water chestnut cake.
10. method as claimed in claim 9, which is characterized in that the sensory evaluation scores, total phenol retention rate, the shelf-life according to
Hundred-mark system scores, wherein the calculation formula of the total phenol retention rate scoring are as follows:
In formula, ciFor the total phenol content of fruitcake, mg/g, miFor fruitcake quality；c1For fructus crataegi pinnatifidae total phenol content, mg/g, m1It is big
Fruit hawthorn quality；c2For the total phenol content of horseshoe starch, mg/g, m2For horseshoe starch quality)；
The shelf-life is the not changed maximum number of days of sense organ under the conditions of fruitcake is stored in 4 DEG C, the calculating of shelf-life scoring
Formula are as follows:
l3=10 × di；
In formula, diFor shelf-life number of days；
Gained sensory evaluation scores, total phenol retention rate score, shelf-life score are weighted to obtain comprehensive point, weighted calculation formula
Are as follows:
S=al1+bl2+cl3；
Wherein, a is sensory evaluation scores weight, and b is total phenol retention rate weight, and c is shelf-life weight, the l1、l2、l3It is each
Index hundred-mark system score.
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