CN110574770A

CN110574770A - Red bean, jujube kernel and poria cocos cake

Info

Publication number: CN110574770A
Application number: CN201910739396.4A
Authority: CN
Inventors: 蓝浩
Original assignee: Zhejiang Ocean University ZJOU
Current assignee: Zhejiang Ocean University ZJOU
Priority date: 2019-08-12
Filing date: 2019-08-12
Publication date: 2019-12-17

Abstract

The invention provides a red bean, jujube kernel and poria cocos cake, which belongs to the technical field of food and comprises cake crust and stuffing, wherein raw materials for the cake crust comprise poria cocos powder, cereal flour and soybean protein powder; the stuffing materials include red bean paste and semen Ziziphi Spinosae; wherein the soybean protein powder is modified by calcium glycinate. The poria cocos cake crust has good crispness and crispness durability, and the stuffing has no astringent taste and good mouthfeel; the poria cocos cake disclosed by the invention is long in shelf life, has the effects of poria cocos, red beans and spina date seeds, and belongs to a health-preserving cake capable of nourishing heart, calming heart, replenishing blood and soothing nerves.

Description

red bean, jujube kernel and poria cocos cake

Technical Field

the invention belongs to the technical field of food, and particularly relates to a red bean, jujube kernel and poria cocos cake.

Background

Small red bean (Vigna umbellata) is a seed of red bean of Vigna genus of Phaseolus, and is a functional food with high protein, low fat and multiple nutrition. The average protein content is 22.7%, which is 2-3 times of cereal protein content, and contains 8 kinds of amino acids essential for human body. The fat content averaged 0.59% with linoleic acid (polyunsaturated fatty acid) content of about 45.0% of the total fatty acids. The dietary fiber content is 5.6-18.6%, and the vitamins contain vitamin E with maximum content and are rich in minerals such as calcium, iron, phosphorus, potassium, etc. In addition, the small red beans contain components such as triterpenoid saponin which is deficient in other beans, and have the effects of enriching blood, clearing away toxic materials, treating edema and the like. Semen Ziziphi Spinosae (Semen zizyphi spinosae) is dry mature seed of Rhamnaceae plant fructus Ziziphi Spinosae, mainly comprises fatty acid, Tricholoma compounds, flavonoids, alkaloid and amino acids, and has effects of tranquilizing, hypnotizing, resisting depression, resisting arrhythmia and protecting myocardium nakedness. Poria (Poria cocos) is a plant of Polyporaceae parasitizing on rotten residual root of Pinus massoniana, also named Yuling, Fuling, Wanling essence, Pinus arborvitae, Sonchusa arvensis, etc., and belongs to Basidiomycetes, Polyporales, Polyporaceae (Polyporaceae). Poria cocos is mainly distributed in China, America, oceania and southeast Asia, is a traditional export commodity in China, and is a very common important medicinal material in China and southeast Asia. The sclerotium of Poria cocos is edible part of people, and the whole sclerotium is composed of hypha and its storage material, which is the nutrition storage organ and dormancy organ of Poria cocos. Poria contains pachymic acid, rumex acid, triterpenic carboxylic acid, poriferic acid, pinoceric acid, etc., and also contains fatty acids such as caprylic acid, undecanoic acid, lauric acid, dodecanoic acid, and palmitic acid. In addition, ergosterol, resin, chitin, protein, fat, sterol, lecithin, D-glucose, adenine, histidine, choline, beta-pachyman decomposition enzyme, lipase, protease, etc. can be added. Poria has effects in regulating immunity, activating lymphocyte T cell and B cell, resisting thymus gland atrophy, resisting spleen enlargement, enhancing phagocytic ability of macrophage, inhibiting free radical peroxidation, reducing lipid peroxidation, reducing lipofuscin formation, and delaying aging; poria can also assist in inhibiting tumor. In addition, the traditional Chinese medicine considers that the tuckahoe has the effects of promoting diuresis and excreting dampness, strengthening spleen and calming heart, and can be used for treating edema and oliguria, excessive phlegm and dizziness and palpitation, spleen deficiency and poor appetite, loose stool and diarrhea, uneasiness, palpitation and insomnia. In China, the tuckahoe is ground into powder and is made into foods such as tuckahoe cakes, tuckahoe cakes and the like with rice flour and the like, or is made into drinks such as tuckahoe tea, tuckahoe wine and the like; poria is often added into staple food (cooked with porridge) in southeast Asia, and has effects of relieving summer-heat, promoting urination, and removing dampness; the black people in south america and indian people eat the poria cocos after being directly cooked, and the bread is called as red people bread.

The homology of medicine and food means that many foods, namely medicines, have no absolute boundary among the foods, ancient medical scientists apply the theory of 'four natures' and 'five flavors' of traditional Chinese medicines to the foods, and each food is considered to have 'four natures' and 'five flavors'. The poria cocos cake prepared from the red beans and the jujube kernels has a remarkable dietary therapy effect.

Disclosure of Invention

the invention aims to provide the red bean, jujube kernel and poria cocos biscuit with long shelf life, the cake skin of the cake has good crispness and crispness durability, and the stuffing has no astringent taste and good mouthfeel.

The technical scheme adopted by the invention for realizing the purpose is as follows:

A cake containing semen Phaseoli, semen Ziziphi Spinosae and Poria comprises cake crust and stuffing, wherein the cake crust comprises Poria powder, cereal flour and soybean protein powder; the stuffing materials include red bean paste and semen Ziziphi Spinosae; wherein the soybean protein powder is modified by calcium glycinate.

The tuckahoe powder does not contain gluten protein, and when the tuckahoe cake is made, the intensity of the dough can be weakened along with the increase of the dosage of the tuckahoe powder, so that the forming capability of the dough is influenced. The soybean protein powder is rich in protein, can improve the nutritional value of food when added into the food, can play a role in improving emulsibility, strengthening gluten, bleaching, easy demoulding and the like, and can improve the crispness and freshness of the baked flour food, but the crispness is poorer in durability. The soybean protein powder modified by calcium glycinate can solve the problem of poor durability of crispness mainly due to Ca in the calcium glycinate²⁺Can be complexed with protein, reduce the number of sulfydryl in the protein, convert a large amount of-SH into-S-S-or-S-Ca-S-, is beneficial to the protein to form gel, increases the gel elasticity and viscosity of the protein, and effectively improves the quick-setting property of the soybean protein; in addition, glycine in calcium glycinate can change the molecular structure of protein, so that protein molecules tend to stretch from folding to reducing the size of protein aggregates, and further insoluble protein and cellulose in the soybean protein powderthe reaction is carried out, the water solubility of the insoluble protein and the cellulose is improved, and then the content of the insoluble protein and the cellulose in the soybean protein powder is reduced, so that the gel rate and the gel strength of the soybean protein are improved. Therefore, the soybean protein powder treated by the calcium glycinate has higher gel elasticity and viscosity, high gel rate and gel strength, and can form a highly ordered starch-protein composite system gel structure with the tuckahoe powder and the cereal flour, namely, cake skin with a compact structure, fewer gaps, a smooth surface and a good retardation effect can be formed, and the crispness and the durability of the crispness of the cake skin are improved, so that the shelf life of the tuckahoe cake is prolonged.

Preferably, the method for modifying the soybean protein by calcium salt comprises the following steps: dissolving soybean protein powder in distilled water, adding calcium glycinate in boiling state, mixing at constant temperature, centrifuging, precipitating, washing with water, centrifuging, homogenizing, and spray drying to obtain modified soybean protein powder. Calcium glycinate is added into the soybean protein solution to shield charges on the surface of the protein, so that the protein is settled, and the surface of the modified soybean protein can form a surface layer with a compact structure, so that the modified soybean protein has fewer gaps, is smooth in surface, has a good retardation effect, and is also favorable for maintaining crispness.

Preferably, the calcium glycinate is added in an amount of 5-10% by mass of the soybean flour.

preferably, the red bean paste used for the stuffing is red bean paste with skin. The seed coat of beans is usually removed in the conventional stuffing processing, so that the problem of rough mouthfeel of the stuffing due to the existence of a large amount of fibers in bean skins can be avoided, but the loss of nutrition and the reduction of yield can be caused. The red bean paste with the skin fully utilizes substances such as cellulose, anthocyanin and the like in the red bean skin, and has higher nutritional value.

More preferably, the red bean paste with skin is prepared by the following method: soaking semen Phaseoli, steaming, mashing, sieving, and washing with sand.

The red bean contains a large amount of polyphenols such as tannin, tannin and other macromolecular substances, particularly protein to form a compound, so that the cell wall of a skin layer becomes tough, the infiltration and swelling effects of water are reduced, and starch in the red bean is difficult to absorb water and fully gelatinize and is difficult to cook; tannin binds to the oral mucosa or salivary protein and forms precipitates, causing rough wrinkles of astringent and dry feeling, i.e., astringency. Further preferably, sodium propionate and glycopyrrolate are added during the soaking. In the soaking step, sodium propionate and glycospermine can eliminate sites of hydrogen bonds formed by tannin and protein and then react with active hydrogen of tannin, so that the sites of hydrogen bonds formed by protein are reduced, meanwhile, strong water-soluble salt formed by sodium propionate, glycospermine and tannin increases the solubility of tannin, so that the tannin in the red bean is dissolved out into the soup, the red bean is soaked and swelled by water, the cooking time is shortened, the cooking effect is improved, and the sand yield is high; in addition, other astringent substances in the red beans can be dissolved into the soup, so that the taste of the red bean paste is improved.

preferably, the preparation method of the poria cocos cake comprises the following steps:

Mixing the cake crust raw materials and stirring into a mass;

Adding semen Ziziphi Spinosae into red bean paste, parching to obtain plastic stuffing;

and (3) wrapping the stuffing into the cake crust to prepare a cake green body, and baking to obtain the poria cocos cake.

more preferably, the weight ratio of the cake crust to the filling is 1: 0.8-1.0.

more preferably, the baking temperature is 160-.

compared with the prior art, the invention has the beneficial effects that:

The soybean protein powder for the poria cocos cake has higher gel elasticity and viscosity, high gel rate and gel strength, can form a highly ordered starch-protein composite system gel structure with the poria cocos powder and the cereal flour, can form a cake skin with a compact structure, fewer gaps, a flat surface and a good retardation effect, and improves the crunchiness and the durability of the crunchiness of the cake skin, so that the quality guarantee period of the poria cocos cake is prolonged; the red bean paste for the poria cocos cake is rich in nutrition, good in cooking effect, high in paste yield, free of astringent taste and good in taste; the poria cocos cake provided by the invention is complete in appearance, unique in flavor and good in taste, has the effects of poria cocos, red beans and spina date seeds, and belongs to a health cake capable of nourishing heart, calming heart, replenishing blood and soothing nerves.

The red bean, jujube kernel and poria cocos cake provided by the invention overcomes the defects of the prior art, and is reasonable in design and convenient to operate.

Drawings

FIG. 1 is a G' characteristic curve of soybean protein in test example 1 of the present invention;

FIG. 2 is a G' profile of soybean protein in test example 1 of the present invention;

FIG. 3 is the result of gel strength measurement of soybean protein in test example 1 of the present invention;

FIG. 4 shows the tannin content in the soup obtained by immersion in test example 2 of the present invention;

FIG. 5 is a result of calculation of the sand yield of red bean paste in test example 1 of the present invention.

Detailed Description

the following further describes embodiments of the present invention with reference to specific examples.

example 1:

a red bean, jujube kernel and poria cocos cake is prepared by the following method:

S1: mixing the cake crust raw materials and stirring into a mass;

s11: modifying soybean protein by calcium salt: dissolving soybean protein powder in distilled water according to a feed-liquid ratio of 1:5-10(g/mL), adding calcium glycinate accounting for 5-10% of the mass of the soybean powder in a boiling state, mixing at a constant temperature for 5-10min, centrifuging at 5000-10000rpm for 10-30min, adding water to centrifugally precipitate, cleaning, centrifuging for 2-3 times, homogenizing, and spray drying to obtain modified soybean protein powder;

S12: taking 12-17 parts of poria cocos powder, 15-20 parts of cereal flour, 8-15 parts of soybean protein powder, 10-15 parts of butter, 3-5 parts of eggs and 1-5 parts of sugar according to parts by weight, mixing the butter, the eggs and the sugar, beating to 1-2 times of the volume, then adding the poria cocos powder, the cereal flour and the soybean protein powder, and stirring to form a dough to obtain the cake crust.

s2: adding semen Ziziphi Spinosae into red bean paste, parching to obtain plastic stuffing;

s21: mixing red beans and clear water according to a material-liquid ratio of 1:5-8(g/mL), adding sodium propionate accounting for 0.2-2% of the weight of the red beans and saccharin ammonium accounting for 0.01-0.5% of the weight of the red beans, soaking for 3-5 hours at the water temperature of 30-40 ℃, and taking out to obtain soaked red beans;

S22: mixing the soaked red beans with clear water according to a material-liquid ratio of 1:6-7(g/mL), cooking for 30-60min, cooling, filtering, mixing the cooked red beans with a sugar solution with the mass concentration of 60-70% according to a material-liquid ratio of 1:0.6-1.2(g/mL), soaking for 1-2h at 70-80 ℃, cooling, and taking out to obtain the cooked red beans; the longer the sugar soaking time is, the color of the filling is increased, which is directly related to the water retention and color enhancement functions of the saccharides, wherein the saccharide solution is an aqueous solution of the saccharides and/or derivatives thereof, and the saccharides are selected from sucrose, glucose, maltose, fructose or lactose and the like; the saccharide derivative is sugar alcohol or sugar ester, the sugar alcohol is glucitol, maltitol, mannitol, xylitol or lactitol, etc., and the sugar ester is glucose ester, maltose monoester or sucrose monoester, etc.;

S23: mashing the steamed red beans, sieving with a 50-100 mesh sieve, and washing to obtain red bean paste with a paste yield higher than 75%;

S24: adding 1-5 parts by weight of spina date seed into 18-25 parts by weight of red bean paste, and frying to obtain plastic stuffing;

s3: according to the weight ratio of the cake crust to the stuffing of 1:0.8-1.0, the stuffing is wrapped in the cake crust to prepare a cake green body, and the cake green body is baked at the temperature of 160-.

example 2:

S1: mixing the cake crust raw materials and stirring into a mass;

S11: modifying soybean protein by calcium salt: dissolving soybean protein powder in distilled water according to a feed-liquid ratio of 1:6(g/mL), adding calcium glycinate accounting for 5% of the soybean powder by mass under a boiling state, mixing at a constant temperature for 10min, centrifuging at 6000rpm for 15min, adding water to the centrifugal precipitate for cleaning, centrifuging for 2 times, homogenizing, and spray-drying to obtain modified soybean protein powder;

S12: taking 13 parts of poria cocos powder, 18 parts of cereal flour, 8 parts of modified soybean protein powder, 15 parts of butter, 3 parts of eggs and 1 part of sugar according to parts by weight, mixing the butter, the eggs and the sugar, beating to 1 time of volume, then adding the poria cocos powder, the cereal flour and the soybean protein powder, and stirring to form a dough to obtain the cake crust.

s21: mixing red beans and clear water according to a material-liquid ratio of 1:5(g/mL), adding sodium propionate accounting for 1% of the weight of the red beans and saccharin ammonium accounting for 0.02% of the weight of the red beans, soaking for 5 hours at the water temperature of 30 ℃, and taking out to obtain soaked red beans;

S22: mixing the soaked red beans with clear water according to a material-liquid ratio of 1:6(g/mL), cooking for 40min, cooling, filtering, mixing the cooked red beans with a glucose solution with a mass concentration of 62% according to a material-liquid ratio of 1:0.8(g/mL), soaking for 1h at 75 ℃, cooling, and taking out to obtain the cooked red beans;

S23: mashing steamed red beans, sieving with a 50-mesh sieve, and washing to obtain red bean paste;

S24: adding 2 parts by weight of spina date seed into 18 parts by weight of red bean paste, and frying to obtain plastic stuffing;

s3: and (3) according to the weight ratio of the cake crust to the stuffing of 1:0.8, wrapping the stuffing into the cake crust to prepare a cake green body, and baking at 165 ℃ for 15min to obtain the poria cocos cake.

example 3:

S1: mixing the cake crust raw materials and stirring into a mass;

S11: modifying soybean protein by calcium salt: dissolving soybean protein powder in distilled water according to a feed-liquid ratio of 1:7(g/mL), adding calcium glycinate accounting for 8% of the mass of the soybean powder in a boiling state, mixing at a constant temperature for 6min, centrifuging at 8000rpm for 15min, adding water to the centrifugal precipitate, washing, centrifuging for 3 times, homogenizing, and spray-drying to obtain modified soybean protein powder;

S12: taking 15 parts of poria cocos powder, 16 parts of cereal flour, 11 parts of modified soybean protein powder, 12 parts of butter, 4 parts of eggs and 1-25 parts of sugar according to parts by weight, mixing the butter, the eggs and the sugar, beating to 1.5 times of volume, then adding the poria cocos powder, the cereal flour and the soybean protein powder, and stirring to form a dough to obtain the cake crust.

S21: mixing red beans and clear water according to a material-liquid ratio of 1:6(g/mL), adding sodium propionate accounting for 0.5% of the weight of the red beans and saccharin ammonium accounting for 0.1% of the weight of the red beans, soaking for 4 hours at the water temperature of 35 ℃, and taking out to obtain soaked red beans;

s22: mixing the soaked red beans with clear water according to a material-liquid ratio of 1:6.5(g/mL), cooking for 45min, cooling, filtering, mixing the cooked red beans with a maltose solution with a mass concentration of 65% according to a material-liquid ratio of 1:1(g/mL), soaking for 1.5h at 75 ℃, cooling, and taking out to obtain the cooked red beans; the longer the sugar soaking time is, the color of the stuffing is increased, and the direct relation is realized between the color and the water retention of the sugar and the color increasing effect of the sugar;

s23: mashing the cooked red beans, sieving with a 80-mesh sieve, and washing the paste to obtain red bean paste;

S24: adding 3 parts by weight of spina date seeds into 20 parts by weight of red bean paste, and frying to obtain plastic stuffing;

S3: and (3) according to the weight ratio of the cake crust to the stuffing of 1:1.0, wrapping the stuffing into the cake crust to prepare a cake green body, and baking at 165 ℃ for 16min to obtain the poria cocos cake.

example 4:

S1: mixing the cake crust raw materials and stirring into a mass;

s21: mixing red beans and clear water according to a material-liquid ratio of 1:6(g/mL), soaking for 4 hours at the water temperature of 35 ℃, and taking out to obtain soaked red beans;

comparative example 1:

Compared with the embodiment 3, the difference is that: this comparative example was modified with soy protein without calcium salt.

Comparative example 2:

compared with the embodiment 3, the difference is that: comparative example S21: mixing red beans and clear water according to the material-liquid ratio of 1:6(g/mL), adding saccharin ammonium accounting for 0.1% of the weight of the red beans, soaking for 4 hours at the water temperature of 35 ℃, and taking out to obtain the soaked red beans.

Comparative example 3:

Compared with the embodiment 3, the difference is that: comparative example S21 procedure: mixing red beans and clear water according to the material-liquid ratio of 1:6(g/mL), adding sodium propionate accounting for 0.5% of the weight of the red beans, soaking for 4 hours at the water temperature of 35 ℃, and taking out to obtain the soaked red beans.

Test example 1:

1. g 'and G' of soy protein gel

the elastic modulus (G ') refers to the energy stored in the material or recovered after sinusoidal deformation through one vibration cycle, and represents the elastic nature of the material, also called storage modulus, and the higher the G', the better the elasticity of the sample, and the more gel-like. The viscous modulus (G ") is the energy consumed or lost by the sinusoidal deformation per cycle and represents the viscous nature of the material, also known as the loss modulus, the higher the G", the better the viscosity of the sample. This test example analyzes the gel properties of soybean protein by measuring G' and G ″.

Specifically, 2mol/L Na is used₂HPO₄solution with 2mol/L NaH₂PO₄The solution was prepared as a phosphate buffer solution at 77:23(v/v), a protein solution at 10% (w/v) concentration was prepared using the above buffer as a solvent, and magnetic stirring was carried out for 30min (pH 7). Then 1.3mL of the protein solution is placed into a rheometer measuring platform, a flat plate die with the diameter of 40mm and a dynamic testing program are selected, the rheometer is started, a gap (1mm) is set, the redundant solution outside the flat plate is scraped, a cover plate is added, and silicone oil is added to prevent water evaporation. Setting an initial temperature of 25 ℃ and a pre-shearing rate of 0.1s^-1Duration 10s, balance 10 s. In the first stage, the temperature is raised from 25 ℃ to 90 ℃, the speed is 10.0 ℃/min, and the angular frequency is 0.63 rad/s. In the second stage, the temperature is kept constant at 90 ℃ for 40min, and the angular frequency is 0.63 rad/s. In the third stage, the temperature is reduced from 90 ℃ to 25 ℃, the speed is 10.0 ℃/min, and the angular frequency is 0.63 rad/s. A frequency scanning stage, wherein the range is 0.1-10 Hz, and the temperature is 25 ℃. The assay was performed 3 times in parallel and the mean value was taken.

The G 'and G' characteristic curves of the soy protein are shown in FIGS. 1 and 2, respectively, and it can be seen that the G 'and G' of the modified soy protein powder of example 3 are higher than those of the soy protein of comparative example 1 during the processes of temperature rise, heat preservation and temperature reduction, which indicates that Ca in calcium glycinate²⁺can be complexed with protein, reduce the number of sulfydryl in the protein, convert a large amount of-SH into-S-S-or-S-Ca-S-, is beneficial to the protein to form gel, increases the gel elasticity and viscosity of the protein and effectively improves the quick-setting property of the soybean protein.

2. gel strength of soy protein

Preparation of the soy protein gel: 3.5g of soy protein isolate is accurately weighed and dissolved in 25mL of distilled water, and the solution is magnetically stirred for 2 hours at room temperature to prepare a 14 percent soy protein solution. Taking 6mL of the mixture into a 10mL beaker, sealing the beaker by using a preservative film, adding the beaker in a water bath at 95 ℃, adding the beaker for 40min, taking the beaker out, quickly cooling the beaker to room temperature by using flowing water, and standing the beaker at 4 ℃ for 24 h. Then, the strength of the gel was measured by a physical property tester, and a cylindrical flat-head punch having a diameter of 12mm was selected. Stamping speed: 2 mm/s; punching depth: 20 mm; the sample was prepared as a cylinder of 30mm by 30mm and pressed to 20mm, the strain was 33.3%.

FIG. 3 is a result of gel strength measurement of soybean protein, and it can be seen that the gel strength of the modified soybean protein powder of example 3 is higher than that of the soybean protein of comparative example 1, this shows that glycine in calcium glycinate can also change the molecular structure of protein, so that the protein molecules tend to stretch from folding, the size of protein aggregates is reduced, further reacts with insoluble protein and cellulose in the soybean protein powder to improve the water solubility of the insoluble protein and the cellulose, thereby reducing the content of insoluble protein and cellulose in the soybean protein powder, improving the gel rate and the gel strength of the soybean protein, thereby forming a highly ordered starch-protein composite system gel structure together with the tuckahoe powder and the cereal flour, the cake crust with compact structure, less gaps, flat surface and good retardation effect can be formed, and the crispness and the durability of the crispness of the cake crust are improved.

Test example 2:

1. soaking to obtain tannin content in the decoction

Sucking 1mL of soup into a 50mL volumetric flask, and determining the tannin content by adopting a sodium tungstate-phosphomolybdic acid colorimetric method and taking tannin as a standard substance at 760nm to make a standard curve. Drawing a standard curve by using the content of the tannic acid as an abscissa (X, mg/mL) and the absorbance as an ordinate (Y), wherein the regression equation is that Y is 36.045X-0.0009 (R)²0.9993). As shown in FIG. 4, it can be seen that the tannin content in the soup obtained by soaking in example 3 is much higher than that in example 4 and comparative examples 2-3, which shows that sodium propionate and glycopyrrolate can eliminate the sites of tannin forming hydrogen bonds with protein during soaking, and then react with tannin active hydrogen, thereby reducing the sites of tannin forming hydrogen bonds with protein, and simultaneously, sodium propionate, glycopyrrolate and tannin form strong water-soluble salt, so as to increase the solubility of tannin, and make tannin in red bean dissolve out of the soup.

2. The yield of red bean paste

calculating the sand yield of the red bean paste by the following formula:

In the formula:

w is the mass of the sweetened bean paste, g;

m₀G is the mass of red beans;

X is the water content of red bean.

The result of calculating the sand yield of the red bean paste is shown in fig. 5, and it can be seen that the sand yield of the red bean paste in example 3 is higher than that in example 4 and comparative examples 2-3, which shows that the red bean is infiltrated and swelled by adding sodium propionate and glycospermine in the soaking process by using water, the cooking time is reduced, the cooking effect is improved, and the sand yield is high.

3. sensory evaluation of Red Bean paste

the sensory evaluation method is characterized in that 10 experienced evaluators comprehensively evaluate the sensory evaluation according to the viscosity, the sandy texture, the chewiness and the smell of the samples, the samples are randomly provided for the 10 experienced evaluators, the samples are respectively scored, the average score is taken as a score, and the sensory evaluation standard is shown in table 1. The sensory evaluation results of the red bean paste are shown in table 2, and it can be seen that the sensory evaluation results of the red bean paste of example 3 are superior to those of example 4 and comparative examples 2-3, especially in the aspect of astringency, which shows that the addition of sodium propionate and saccharin ammonium during the soaking process dissolves the astringent substances in the red bean into the soup to improve the mouthfeel of the red bean paste.

TABLE 1 sensory evaluation criteria for Red Bean paste

TABLE 2 sensory evaluation results of red bean paste

group of	viscosity	sand texture	chewiness of the product	astringent taste	Smell(s)
						example 3	+++	+++	+++	+++	+++
Example 4	+++	+++	++	+	+
						comparative example 2	+++	+++	++	+	+
comparative example 3	++	+++	++	+	+

conventional techniques in the above embodiments are known to those skilled in the art, and therefore, will not be described in detail herein.

The above embodiments are merely illustrative, and not restrictive, and those skilled in the art can make various changes and modifications without departing from the spirit and scope of the invention. Therefore, all equivalent technical solutions also belong to the scope of the present invention, and the protection scope of the present invention should be defined by the claims.

Claims

1. a red bean, jujube kernel and poria cocos cake comprises cake crust and stuffing and is characterized in that: the raw materials for the cake crust comprise tuckahoe powder, cereal flour and soybean protein powder; the raw materials for the stuffing comprise red bean paste and spina date seeds; wherein, the soybean protein powder is modified by calcium glycinate.

2. The red bean, jujube kernel and poria cocos cake as claimed in claim 1, is characterized in that: the method for modifying the soybean protein by calcium salt comprises the following steps: dissolving soybean protein powder in distilled water, adding calcium glycinate in boiling state, mixing at constant temperature, centrifuging, precipitating, washing with water, centrifuging, homogenizing, and spray drying to obtain modified soybean protein powder.

3. The red bean, jujube kernel and poria cocos cake as claimed in claim 2, is characterized in that: the addition amount of the calcium glycinate is 5-10% of the mass of the soybean meal.

4. the red bean, jujube kernel and poria cocos cake as claimed in claim 1, is characterized in that: the red bean paste used as the stuffing is red bean paste with skin.

5. the red bean, jujube kernel and poria cocos cake as claimed in claim 4, is characterized in that: the red bean paste with the skin is prepared by the following method: soaking semen Phaseoli, steaming, mashing, sieving, and washing with sand.

6. the red bean, jujube kernel and poria cocos cake as claimed in claim 5, is characterized in that: and sodium propionate and glycospermine are added in the soaking process.

7. The red bean, jujube kernel and poria cocos cake as claimed in claim 1, is characterized in that: the preparation method of the poria cocos cake comprises the following steps:

Mixing the cake crust raw materials and stirring into a mass;

8. The red bean, jujube kernel and poria cocos cake as claimed in claim 7, is characterized in that: the weight ratio of the cake crust to the stuffing is 1: 0.8-1.0.

9. The red bean, jujube kernel and poria cocos cake as claimed in claim 7, is characterized in that: the baking temperature is 160-168 ℃, and the baking time is 15-18 min.