CN110973605A - Donkey-hide gelatin cake and preparation method and application thereof - Google Patents
Donkey-hide gelatin cake and preparation method and application thereof Download PDFInfo
- Publication number
- CN110973605A CN110973605A CN201911271847.2A CN201911271847A CN110973605A CN 110973605 A CN110973605 A CN 110973605A CN 201911271847 A CN201911271847 A CN 201911271847A CN 110973605 A CN110973605 A CN 110973605A
- Authority
- CN
- China
- Prior art keywords
- parts
- donkey
- hide gelatin
- xylitol
- black
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention discloses a donkey-hide gelatin cake and a preparation method and application thereof, and belongs to the technical field of health care products. The donkey-hide gelatin cake comprises the following components: matsutake, donkey-hide gelatin, xylitol, walnut kernels, black sesame, yellow wine, honey, sealwort, cordyceps militaris, black mulberry, black fungus, cashew nuts, bee pollen, pumpkin seed kernels and pine pollen. The components such as tricholoma matsutake and the like are added to be compounded with the donkey-hide gelatin, so that the effective components in the donkey-hide gelatin can be better utilized to promote amino acid to synthesize collagen in the skin, the efficacy of the donkey-hide gelatin can be further exerted, and the beautifying effect of the donkey-hide gelatin cake can be improved. In addition, the colla Corii Asini cake has effects of treating anemia, resisting radiation, resisting cancer, resisting aging, improving spleen deficiency, removing waste in blood and reducing cholesterol content.
Description
Technical Field
The invention relates to the technical field of health care products, in particular to a donkey-hide gelatin cake and a preparation method and application thereof.
Background
The donkey-hide gelatin is a traditional nourishing top-grade medicine, a holy medicine for enriching blood, enters lung, liver and kidney channels, has the effects of enriching blood and stopping bleeding, nourishing yin and moistening dryness and the like, can be used as both medicine and food, and can enrich blood and nourish blood, maintain beauty and keep young, resist aging, resist fatigue and increase immunity after being taken for a long time. Wherein, the donkey-hide gelatin cake is a common health food.
However, since collagen contained in donkey-hide gelatin is decomposed into polypeptide, amino acid, etc. after being taken, it generally does not have an effective effect of supplementing collagen to skin; therefore, the existing donkey-hide gelatin cake has the main effect of enriching blood and has the problem of single effect.
Disclosure of Invention
The embodiment of the invention aims to provide a donkey-hide gelatin cake to solve the problem of single effect of the existing donkey-hide gelatin cake in the background art.
In order to achieve the above purpose, the embodiments of the present invention provide the following technical solutions:
the donkey-hide gelatin cake comprises the following components in parts by weight: 15-35 parts of tricholoma matsutake, 20-40 parts of donkey-hide gelatin, 5-20 parts of xylitol, 10-30 parts of walnut kernel, 20-40 parts of black sesame, 2-15 parts of yellow wine, 1-10 parts of honey, 1-5 parts of rhizoma polygonati, 1-5 parts of cordyceps militaris, 2-15 parts of black mulberry, 1-10 parts of black fungus, 1-10 parts of cashew nut, 1-5 parts of bee pollen, 1-8 parts of pumpkin seed and 1-5 parts of pine pollen.
As a preferable scheme of the embodiment of the invention, the donkey-hide gelatin cake comprises the following components in parts by weight: 20-30 parts of tricholoma matsutake, 25-30 parts of donkey-hide gelatin, 10-15 parts of xylitol, 20-25 parts of walnut kernel, 25-30 parts of black sesame, 5-10 parts of yellow wine, 3-5 parts of honey, 1-3 parts of rhizoma polygonati, 1-3 parts of cordyceps militaris, 5-10 parts of black mulberry, 3-5 parts of black fungus, 3-5 parts of cashew nut, 2-4 parts of bee pollen, 2-4 parts of pumpkin seed and 2-4 parts of pine pollen.
As another preferable scheme of the embodiment of the invention, the donkey-hide gelatin cake comprises the following components in parts by weight: 25 parts of tricholoma matsutake, 28 parts of donkey-hide gelatin, 12 parts of xylitol, 22 parts of walnut kernel, 28 parts of black sesame, 8 parts of yellow wine, 4 parts of honey, 2 parts of rhizoma polygonati, 2 parts of cordyceps militaris, 8 parts of black mulberry, 4 parts of black fungus, 4 parts of cashew nut, 3 parts of bee pollen, 3 parts of pumpkin seed and 3 parts of pine pollen.
Another object of the embodiments of the present invention is to provide a method for preparing the donkey-hide gelatin cake, which comprises the following steps:
weighing the matsutake mushroom, the donkey-hide gelatin, the xylitol, the walnut kernels, the black sesame, the yellow wine, the honey, the sealwort, the cordyceps militaris, the black mulberry, the black fungus, the cashew nuts, the bee pollen, the pumpkin seed kernels and the pine pollen for later use;
grinding the donkey-hide gelatin, and then adding yellow wine and water for mixing to obtain a first mixture;
boiling the first mixture with strong fire, decocting with slow fire, and concentrating to obtain colla Corii Asini slurry;
mixing the xylitol with water to obtain a xylitol aqueous solution, boiling the xylitol aqueous solution with a big fire, and then decocting and concentrating with a small fire to obtain a xylitol serous fluid;
mixing the xylitol seriflux, the donkey-hide gelatin seriflux and the walnut kernel, and then adding black sesame to mix to obtain a second mixture;
adding honey, rhizoma polygonati, cordyceps militaris, black mulberry, black fungus, cashew nut, bee pollen, pumpkin seed kernel and pine pollen into the second mixture, and stirring and mixing to obtain the donkey-hide gelatin cake.
In another preferable embodiment of the invention, the mass ratio of the donkey-hide gelatin to the water in the first mixture is 1 (5-8).
In another preferable scheme of the embodiment of the invention, in the step of boiling the first mixture with big fire, and then decocting and concentrating with small fire to obtain the donkey-hide gelatin slurry, the temperature of the big fire is 160-180 ℃, the temperature of the small fire is 100-120 ℃, and the volume ratio of the donkey-hide gelatin slurry to the first mixture is (0.3-0.5): 1.
In another preferable embodiment of the invention, in the step of mixing the xylitol with water to obtain a xylitol aqueous solution, boiling the xylitol aqueous solution with a big fire, and then decocting and concentrating with a small fire to obtain a xylitol slurry, the temperature of the big fire is 150-180 ℃, the temperature of the small fire is 100-120 ℃, and the volume ratio of the xylitol slurry to the xylitol aqueous solution is (0.4-0.5): 1.
In another preferable scheme of the embodiment of the invention, the mass ratio of the xylitol to the water in the xylitol aqueous solution is 1 (4-6).
The embodiment of the invention also aims to provide the donkey-hide gelatin cake prepared by the preparation method.
The embodiment of the invention also aims to provide application of the donkey-hide gelatin cake in preparation of health-care products.
Compared with the prior art, the embodiment of the invention has the beneficial effects that:
according to the donkey-hide gelatin cake provided by the embodiment of the invention, the tricholoma matsutake and other components are added to be compounded with donkey-hide gelatin, so that the effective components in the donkey-hide gelatin can be better utilized to promote amino acid to synthesize collagen in skin, the efficacy of the donkey-hide gelatin can be further exerted, and the beautifying and face nourishing effects of the donkey-hide gelatin cake can be improved. In addition, the donkey-hide gelatin cake has the effects of treating anemia, removing garbage in human blood, reducing cholesterol content and the like, is suitable for people of all ages, and is particularly suitable for sub-health people with weak bodies and easy fatigue, people for preventing and recovering cancers after operation, people with weak bodies and sickliness, dyspepsia and the like.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The embodiment provides a donkey-hide gelatin cake, and a preparation method of the donkey-hide gelatin cake comprises the following steps:
(1) weighing 15g of tricholoma matsutake, 20g of donkey-hide gelatin, 5g of xylitol, 10g of walnut kernels, 20g of black sesame, 2g of yellow wine, 1g of honey, 1g of rhizoma polygonati, 1g of cordyceps militaris, 2g of black mulberry, 1g of black fungus, 1g of cashew nut, 1g of bee pollen, 1g of pumpkin seed kernels and 1g of pine pollen for later use; wherein the colla Corii Asini can be DONG' E colla Corii Asini; picking and cleaning the tricholoma matsutake for 5 minutes before weighing, then baking the tricholoma matsutake for 5 minutes at 50 ℃, taking out the tricholoma matsutake, airing at normal temperature, cooling, and dicing for later use; before weighing, the walnut kernels need to be picked and cleaned for 3 minutes, then are baked for 10 minutes by an oven at 120 ℃, and are taken out and cooled for standby; before weighing, black fungus is soaked and washed by warm water at 40 ℃, then boiled for 8 minutes by water at 100 ℃, taken out and aired, dried for 15 minutes and ground for later use; the black sesame is cleaned and baked for 5 minutes before being weighed for standby; selecting and cleaning black mulberries before weighing, and then placing the black mulberries at the temperature of 60 ℃ for dewatering and drying for 5 minutes for later use; the pumpkin seed kernel and the cashew kernel are picked, cleaned for 5 minutes and dried for standby.
(2) Breaking the walls of the donkey-hide gelatin, grinding the donkey-hide gelatin into powder, adding yellow wine and water, and mixing to obtain a first mixture; wherein the mass ratio of the donkey-hide gelatin to the water is 1: 5.
(3) Boiling the first mixture with 160 deg.C strong fire for 30 min, adjusting to 100 deg.C slow fire, decocting and concentrating for 4 hr to obtain colla Corii Asini slurry; wherein, the volume ratio of the concentrated colla Corii Asini slurry to the original first mixture is controlled at 0.3: 1.
(4) Mixing the xylitol with water to obtain a xylitol aqueous solution, boiling the xylitol aqueous solution for 20 minutes by using a big fire at 150 ℃, adjusting the temperature to be 100 ℃, decocting and concentrating for 90 minutes by using a small fire to obtain a xylitol serous fluid for later use; wherein the mass ratio of the xylitol to the water is 1: 4; the volume ratio of the concentrated xylitol serous fluid to the original xylitol aqueous solution is 0.4: 1.
(5) Mixing the xylitol seriflux and the donkey-hide gelatin seriflux with the walnut kernel for 5 minutes, adding the black sesame, and mixing for 5 minutes to obtain a second mixture.
(6) Adding honey, rhizoma polygonati, cordyceps militaris, black mulberry, black fungus, cashew nut, bee pollen, pumpkin seed kernel and pine pollen into the second mixture, stirring and mixing for 5 minutes, then putting into a special container, cooling, taking out the cut cake after 10 hours, and carrying out vacuum sealing and packaging to obtain the donkey-hide gelatin cake. The special container is a special container for forming the cut cake in the prior art.
Example 2
The embodiment provides a donkey-hide gelatin cake, and a preparation method of the donkey-hide gelatin cake comprises the following steps:
(1) weighing 35g of matsutake, 40g of donkey-hide gelatin, 20g of xylitol, 30g of walnut kernels, 40g of black sesame, 15g of yellow wine, 10g of honey, 5g of rhizoma polygonati, 5g of cordyceps militaris, 15g of black mulberry, 10g of black fungus, 10g of cashew nuts, 5g of bee pollen, 8g of pumpkin seed kernels and 5g of pine pollen for later use; wherein the colla Corii Asini can be DONG' E colla Corii Asini; picking and cleaning the tricholoma matsutake for 10 minutes before weighing, then baking for 3 minutes at 70 ℃, taking out, airing at normal temperature, cooling, and dicing for later use; before weighing, the walnut kernels need to be picked and cleaned for 5 minutes, then are baked for 8 minutes by an oven at 150 ℃, and are taken out and cooled for later use; before weighing, black fungus is soaked and washed by warm water at 60 ℃, then boiled for 10 minutes by water at 100 ℃, taken out and aired, dried for 20 minutes and ground for later use; the black sesame is cleaned and baked for 8 minutes before being weighed for standby; selecting and cleaning black mulberries before weighing, and then placing the black mulberries at 80 ℃ for dewatering and drying for 3 minutes for later use; the pumpkin seed kernel and the cashew kernel are picked, cleaned for 10 minutes and dried for standby.
(2) Breaking the walls of the donkey-hide gelatin, grinding the donkey-hide gelatin into powder, adding yellow wine and water, and mixing to obtain a first mixture; wherein the mass ratio of the donkey-hide gelatin to the water is 1: 8.
(3) Boiling the first mixture with strong fire at 180 deg.C for 20 min, adjusting to soft fire at 120 deg.C, decocting and concentrating for 3 hr to obtain colla Corii Asini slurry; wherein, the volume ratio of the concentrated colla Corii Asini slurry to the original first mixture is controlled at 0.5: 1.
(4) Mixing the xylitol with water to obtain a xylitol aqueous solution, boiling the xylitol aqueous solution for 15 minutes by using a strong fire at 180 ℃, adjusting the temperature to 120 ℃ and decocting and concentrating for 60 minutes by using a small fire to obtain a xylitol serous fluid for later use; wherein the mass ratio of the xylitol to the water is 1: 6; the volume ratio of the concentrated xylitol serous fluid to the original xylitol aqueous solution is 0.5: 1.
(5) Mixing the xylitol seriflux and the donkey-hide gelatin seriflux with the walnut kernel for 8 minutes, adding the black sesame, and mixing for 10 minutes to obtain a second mixture.
(6) Adding honey, rhizoma polygonati, cordyceps militaris, black mulberry, black fungus, cashew nut, bee pollen, pumpkin seed kernel and pine pollen into the second mixture, stirring and mixing for 10 minutes, then putting into a special container, cooling for 12 hours, taking out the cut cake, and carrying out vacuum sealing and packaging to obtain the donkey-hide gelatin cake.
Example 3
The embodiment provides a donkey-hide gelatin cake, and a preparation method of the donkey-hide gelatin cake comprises the following steps:
(1) weighing 20g of tricholoma matsutake, 25g of donkey-hide gelatin, 10g of xylitol, 20g of walnut kernel, 25g of black sesame, 5g of yellow wine, 3g of honey, 1g of rhizoma polygonati, 1g of cordyceps militaris, 5g of black mulberry, 3g of black fungus, 3g of cashew nut, 2g of bee pollen, 2g of pumpkin seed and 2g of pine pollen for later use; wherein the colla Corii Asini can be DONG' E colla Corii Asini; picking and cleaning the tricholoma matsutake for 8 minutes before weighing, then baking for 4 minutes at the temperature of 60 ℃, taking out the tricholoma matsutake, airing at normal temperature, cooling, and dicing for later use; before weighing, the walnut kernels need to be picked and cleaned for 4 minutes, then are baked for 9 minutes by an oven at the temperature of 130 ℃, and are taken out and cooled for standby; before weighing, black fungus is soaked and washed by warm water at 50 ℃, then boiled for 9 minutes by water at 100 ℃, taken out and aired, dried for 18 minutes and ground for later use; the black sesame is cleaned and baked for 7 minutes before being weighed for standby; selecting and cleaning black mulberries before weighing, and then placing the black mulberries at 70 ℃ for dewatering and drying for 4 minutes for later use; the pumpkin seed kernel and the cashew kernel are picked, cleaned for 8 minutes and dried for standby.
(2) Breaking the walls of the donkey-hide gelatin, grinding the donkey-hide gelatin into powder, adding yellow wine and water, and mixing to obtain a first mixture; wherein the mass ratio of the donkey-hide gelatin to the water is 1: 6.
(3) Boiling the first mixture with 170 deg.C strong fire for 25 min, adjusting to 110 deg.C slow fire, decocting and concentrating for 3.5 hr to obtain colla Corii Asini slurry; wherein, the volume ratio of the concentrated colla Corii Asini slurry to the original first mixture is controlled at 0.4: 1.
(4) Mixing the xylitol with water to obtain a xylitol aqueous solution, boiling the xylitol aqueous solution for 18 minutes by using a big fire at 170 ℃, adjusting the temperature to be 110 ℃, decocting and concentrating for 80 minutes by using a small fire to obtain a xylitol serous fluid for later use; wherein the mass ratio of the xylitol to the water is 1: 5; the volume ratio of the concentrated xylitol serous fluid to the original xylitol aqueous solution is 0.45: 1.
(5) Mixing the xylitol seriflux and the donkey-hide gelatin seriflux with the walnut kernel for 6 minutes, adding the black sesame, mixing for 8 minutes, and obtaining a second mixture.
(6) Adding honey, rhizoma polygonati, cordyceps militaris, black mulberry, black fungus, cashew nut, bee pollen, pumpkin seed kernel and pine pollen into the second mixture, stirring and mixing for 8 minutes, then putting into a special container, cooling for 11 hours, taking out the cut cake, and carrying out vacuum sealing and packaging to obtain the donkey-hide gelatin cake.
Example 4
The embodiment provides a donkey-hide gelatin cake, and a preparation method of the donkey-hide gelatin cake comprises the following steps:
(1) weighing 30g of tricholoma matsutake, 30g of donkey-hide gelatin, 15g of xylitol, 25g of walnut kernels, 30g of black sesame, 10g of yellow wine, 5g of honey, 3g of rhizoma polygonati, 3g of cordyceps militaris, 10g of black mulberry, 5g of black fungus, 5g of cashew nut, 4g of bee pollen, 4g of pumpkin seed kernels and 4g of pine pollen for later use; wherein the colla Corii Asini can be DONG' E colla Corii Asini; picking and cleaning the tricholoma matsutake for 8 minutes before weighing, then baking for 4 minutes at the temperature of 60 ℃, taking out the tricholoma matsutake, airing at normal temperature, cooling, and dicing for later use; before weighing, the walnut kernels need to be picked and cleaned for 4 minutes, then are baked for 9 minutes by an oven at the temperature of 130 ℃, and are taken out and cooled for standby; before weighing, black fungus is soaked and washed by warm water at 50 ℃, then boiled for 9 minutes by water at 100 ℃, taken out and aired, dried for 18 minutes and ground for later use; the black sesame is cleaned and baked for 7 minutes before being weighed for standby; selecting and cleaning black mulberries before weighing, and then placing the black mulberries at 70 ℃ for dewatering and drying for 4 minutes for later use; the pumpkin seed kernel and the cashew kernel are picked, cleaned for 8 minutes and dried for standby.
(2) Breaking the walls of the donkey-hide gelatin, grinding the donkey-hide gelatin into powder, adding yellow wine and water, and mixing to obtain a first mixture; wherein the mass ratio of the donkey-hide gelatin to the water is 1: 6.
(3) Boiling the first mixture with 170 deg.C strong fire for 25 min, adjusting to 110 deg.C slow fire, decocting and concentrating for 3.5 hr to obtain colla Corii Asini slurry; wherein, the volume ratio of the concentrated colla Corii Asini slurry to the original first mixture is controlled at 0.4: 1.
(4) Mixing the xylitol with water to obtain a xylitol aqueous solution, boiling the xylitol aqueous solution for 18 minutes by using a big fire at 170 ℃, adjusting the temperature to be 110 ℃, decocting and concentrating for 80 minutes by using a small fire to obtain a xylitol serous fluid for later use; wherein the mass ratio of the xylitol to the water is 1: 5; the volume ratio of the concentrated xylitol serous fluid to the original xylitol aqueous solution is 0.45: 1.
(5) Mixing the xylitol seriflux and the donkey-hide gelatin seriflux with the walnut kernel for 6 minutes, adding the black sesame, mixing for 8 minutes, and obtaining a second mixture.
(6) Adding honey, rhizoma polygonati, cordyceps militaris, black mulberry, black fungus, cashew nut, bee pollen, pumpkin seed kernel and pine pollen into the second mixture, stirring and mixing for 8 minutes, then putting into a special container, cooling for 11 hours, taking out the cut cake, and carrying out vacuum sealing and packaging to obtain the donkey-hide gelatin cake.
Example 5
The embodiment provides a donkey-hide gelatin cake, and a preparation method of the donkey-hide gelatin cake comprises the following steps:
(1) weighing 25g of tricholoma matsutake, 28g of donkey-hide gelatin, 12g of xylitol, 22g of walnut kernels, 28g of black sesame, 8g of yellow wine, 4g of honey, 2g of rhizoma polygonati, 2g of cordyceps militaris, 8g of black mulberry, 4g of black fungus, 4g of cashew nuts, 3g of bee pollen, 3g of pumpkin seed kernels and 3g of pine pollen for later use; wherein the colla Corii Asini can be DONG' E colla Corii Asini; picking and cleaning the tricholoma matsutake for 8 minutes before weighing, then baking for 4 minutes at the temperature of 60 ℃, taking out the tricholoma matsutake, airing at normal temperature, cooling, and dicing for later use; before weighing, the walnut kernels need to be picked and cleaned for 4 minutes, then are baked for 9 minutes by an oven at the temperature of 130 ℃, and are taken out and cooled for standby; before weighing, black fungus is soaked and washed by warm water at 50 ℃, then boiled for 9 minutes by water at 100 ℃, taken out and aired, dried for 18 minutes and ground for later use; the black sesame is cleaned and baked for 7 minutes before being weighed for standby; selecting and cleaning black mulberries before weighing, and then placing the black mulberries at 70 ℃ for dewatering and drying for 4 minutes for later use; the pumpkin seed kernel and the cashew kernel are picked, cleaned for 8 minutes and dried for standby.
(2) Breaking the walls of the donkey-hide gelatin, grinding the donkey-hide gelatin into powder, adding yellow wine and water, and mixing to obtain a first mixture; wherein the mass ratio of the donkey-hide gelatin to the water is 1: 6.
(3) Boiling the first mixture with 170 deg.C strong fire for 25 min, adjusting to 110 deg.C slow fire, decocting and concentrating for 3.5 hr to obtain colla Corii Asini slurry; wherein, the volume ratio of the concentrated colla Corii Asini slurry to the original first mixture is controlled at 0.4: 1.
(4) Mixing the xylitol with water to obtain a xylitol aqueous solution, boiling the xylitol aqueous solution for 18 minutes by using a big fire at 170 ℃, adjusting the temperature to be 110 ℃, decocting and concentrating for 80 minutes by using a small fire to obtain a xylitol serous fluid for later use; wherein the mass ratio of the xylitol to the water is 1: 5; the volume ratio of the concentrated xylitol serous fluid to the original xylitol aqueous solution is 0.45: 1.
(5) Mixing the xylitol seriflux and the donkey-hide gelatin seriflux with the walnut kernel for 6 minutes, adding the black sesame, mixing for 8 minutes, and obtaining a second mixture.
(6) Adding honey, rhizoma polygonati, cordyceps militaris, black mulberry, black fungus, cashew nut, bee pollen, pumpkin seed kernel and pine pollen into the second mixture, stirring and mixing for 8 minutes, then putting into a special container, cooling for 11 hours, taking out the cut cake, and carrying out vacuum sealing and packaging to obtain the donkey-hide gelatin cake.
And (3) trial test:
firstly, 10 volunteers are selected to test and eat the donkey-hide gelatin cake prepared according to the example 5 twice a day, 2 tablets each time, 10g each tablet, and the health care effect is observed after continuously taking the donkey-hide gelatin cake for two months.
10 volunteers all reflected slightly sweet taste and flavor of wild fungi. Before eating, it has different degrees of hypodynamia, dizziness, pale complexion, amnesia, insomnia, dreaminess and anorexia. Blood routine test of 1 of the volunteers: all indexes such as red blood cells, white blood cells, hemoglobin and hematocrit are lower than normal values, and after 2 months of trial eating, all indexes are recovered to be normal, and symptoms are improved to different degrees: has good sleep quality, good appetite, full energy, ruddy and glossy complexion, and improved memory. Wherein, the comparison results before and after taking each index are shown in the following table 1.
TABLE 1
Secondly, 10 patients with cardiovascular and cerebrovascular diseases are selected, and after taking the donkey-hide gelatin cake prepared in the example 5 twice a day, 2 tablets each time and 10g each tablet continuously for 2 months, blood rheology detection is carried out, wherein the low-density lipoprotein blood fat, blood sugar and cholesterol are reduced in different degrees, and the comparison results before and after taking of each index are shown in the following table 2. Test results prove that the donkey-hide gelatin cake provided by the embodiment of the invention can remove garbage in human blood and can also play a role in reducing cholesterol content.
TABLE 2
| Inspection item | Before tasting, the result | After tasting, the result is | Reference value |
| Glucose (mu mol/L) | 7 | 6.6 | 3.89～6.4 |
| Total cholesterol (mmol/L) | 5.5 | 5.0 | 2.34～5.2 |
| Triglyceride (mmol/L) | 1.7 | 1.4 | 0.7～1.7 |
| Packed cell volume (%) | 51 | 45 | 35～50 |
| Blood platelet (10^9/L) | 198 | 190 | 125～350 |
| Platelet aggregation (%) | 0.202 | 0.200 | 0.120～0.360 |
| Low density lipoprotein (mmol/L) | 3.64 | 3.20 | <3.12 |
| Blood sedimentation (mm/h) | 13 | 12 | 0～20 |
| White blood cell (10^9/L) | 3.2 | 6 | 3.5～9.5 |
In light of the foregoing description of the preferred embodiment of the present invention, many modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention. The technical scope of the present invention is not limited to the content of the specification, and must be determined according to the scope of the claims.
Claims (10)
1. The donkey-hide gelatin cake is characterized by comprising the following components in parts by weight: 15-35 parts of tricholoma matsutake, 20-40 parts of donkey-hide gelatin, 5-20 parts of xylitol, 10-30 parts of walnut kernel, 20-40 parts of black sesame, 2-15 parts of yellow wine, 1-10 parts of honey, 1-5 parts of rhizoma polygonati, 1-5 parts of cordyceps militaris, 2-15 parts of black mulberry, 1-10 parts of black fungus, 1-10 parts of cashew nut, 1-5 parts of bee pollen, 1-8 parts of pumpkin seed and 1-5 parts of pine pollen.
2. The donkey-hide gelatin cake according to claim 1, wherein the donkey-hide gelatin cake comprises the following components in parts by weight: 20-30 parts of tricholoma matsutake, 25-30 parts of donkey-hide gelatin, 10-15 parts of xylitol, 20-25 parts of walnut kernel, 25-30 parts of black sesame, 5-10 parts of yellow wine, 3-5 parts of honey, 1-3 parts of rhizoma polygonati, 1-3 parts of cordyceps militaris, 5-10 parts of black mulberry, 3-5 parts of black fungus, 3-5 parts of cashew nut, 2-4 parts of bee pollen, 2-4 parts of pumpkin seed and 2-4 parts of pine pollen.
3. The donkey-hide gelatin cake according to claim 2, wherein the donkey-hide gelatin cake comprises the following components in parts by weight: 25 parts of tricholoma matsutake, 28 parts of donkey-hide gelatin, 12 parts of xylitol, 22 parts of walnut kernel, 28 parts of black sesame, 8 parts of yellow wine, 4 parts of honey, 2 parts of rhizoma polygonati, 2 parts of cordyceps militaris, 8 parts of black mulberry, 4 parts of black fungus, 4 parts of cashew nut, 3 parts of bee pollen, 3 parts of pumpkin seed and 3 parts of pine pollen.
4. A method for preparing the donkey-hide gelatin cake as claimed in any one of claims 1 to 3, comprising the steps of:
weighing the matsutake mushroom, the donkey-hide gelatin, the xylitol, the walnut kernels, the black sesame, the yellow wine, the honey, the sealwort, the cordyceps militaris, the black mulberry, the black fungus, the cashew nuts, the bee pollen, the pumpkin seed kernels and the pine pollen for later use;
grinding the donkey-hide gelatin, and then adding yellow wine and water for mixing to obtain a first mixture;
boiling the first mixture with strong fire, decocting with slow fire, and concentrating to obtain colla Corii Asini slurry;
mixing the xylitol with water to obtain a xylitol aqueous solution, boiling the xylitol aqueous solution with a big fire, and then decocting and concentrating with a small fire to obtain a xylitol serous fluid;
mixing the xylitol seriflux, the donkey-hide gelatin seriflux and the walnut kernel, and then adding black sesame to mix to obtain a second mixture;
adding honey, rhizoma polygonati, cordyceps militaris, black mulberry, black fungus, cashew nut, bee pollen, pumpkin seed kernel and pine pollen into the second mixture, and stirring and mixing to obtain the donkey-hide gelatin cake.
5. The preparation method of the donkey-hide gelatin cake as claimed in claim 4, wherein the mass ratio of the donkey-hide gelatin to the water in the first mixture is 1 (5-8).
6. The preparation method of the donkey-hide gelatin cake as claimed in claim 4, wherein in the step of boiling the first mixture with strong fire, and then decocting and concentrating with slow fire to obtain donkey-hide gelatin slurry, the temperature of the strong fire is 160-180 ℃, the temperature of the slow fire is 100-120 ℃, and the volume ratio of the donkey-hide gelatin slurry to the first mixture is (0.3-0.5): 1.
7. The preparation method of the donkey-hide gelatin cake as claimed in claim 4, wherein the step of mixing the xylitol with water to obtain a xylitol aqueous solution, boiling the xylitol aqueous solution with a big fire, and then decocting and concentrating with a small fire to obtain a xylitol slurry, wherein the temperature of the big fire is 150-180 ℃, the temperature of the small fire is 100-120 ℃, and the volume ratio of the xylitol slurry to the xylitol aqueous solution is (0.4-0.5): 1.
8. The preparation method of the donkey-hide gelatin cake as claimed in claim 7, wherein the mass ratio of xylitol to water in the xylitol aqueous solution is 1 (4-6).
9. A donkey-hide gelatin cake prepared by the preparation method according to any one of claims 4 to 8.
10. Use of a donkey-hide gelatin cake according to any one of claims 1 to 3 and 9 for the preparation of a health product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911271847.2A CN110973605A (en) | 2019-12-12 | 2019-12-12 | Donkey-hide gelatin cake and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911271847.2A CN110973605A (en) | 2019-12-12 | 2019-12-12 | Donkey-hide gelatin cake and preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110973605A true CN110973605A (en) | 2020-04-10 |
Family
ID=70092750
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911271847.2A Pending CN110973605A (en) | 2019-12-12 | 2019-12-12 | Donkey-hide gelatin cake and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110973605A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113424938A (en) * | 2021-07-13 | 2021-09-24 | 鲁绍荣 | Walnut kernel and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101692908A (en) * | 2009-10-19 | 2010-04-14 | 浙江省医学科学院 | Double-glue pollen food with functions of enriching blood, beautifying face and nourishing skin and preparation method thereof |
| CN104206952A (en) * | 2014-08-13 | 2014-12-17 | 山东东阿阿胶股份有限公司 | Female pregestational conditioning donkey-hide gelatin cake and making method thereof |
| CN104223059A (en) * | 2014-08-13 | 2014-12-24 | 山东东阿阿胶股份有限公司 | Colla corii asini cake with effects of maintaining beauty and keeping young and preparation method thereof |
| CN105796884A (en) * | 2016-04-28 | 2016-07-27 | 上海春芝堂生物制品有限公司 | Cordyceps sinensis donkey-hide gelatin tablet and preparation method thereof |
| CN106360709A (en) * | 2016-08-26 | 2017-02-01 | 山东东阿东盛阿胶产品科技开发有限公司 | Colla corii asini cake capable of nourishing stomach and invigorating spleen and preparation method of colla corii asini cake |
| CN106616951A (en) * | 2015-10-30 | 2017-05-10 | 深圳市汇盛医药有限公司 | Maca-containing donkey-hide glue cake and preparation method thereof |
| JP2019104712A (en) * | 2017-12-14 | 2019-06-27 | 富士フイルム株式会社 | Donkey-hide gelatin-containing powder, tablet and food product that contain the same, and method of producing donkey-hide gelatin-containing powder |
| CN109984335A (en) * | 2019-04-15 | 2019-07-09 | 四川通江漫山红现代农业科技有限公司 | Tremella colla corii asini cake and its manufacture craft |
-
2019
- 2019-12-12 CN CN201911271847.2A patent/CN110973605A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101692908A (en) * | 2009-10-19 | 2010-04-14 | 浙江省医学科学院 | Double-glue pollen food with functions of enriching blood, beautifying face and nourishing skin and preparation method thereof |
| CN104206952A (en) * | 2014-08-13 | 2014-12-17 | 山东东阿阿胶股份有限公司 | Female pregestational conditioning donkey-hide gelatin cake and making method thereof |
| CN104223059A (en) * | 2014-08-13 | 2014-12-24 | 山东东阿阿胶股份有限公司 | Colla corii asini cake with effects of maintaining beauty and keeping young and preparation method thereof |
| CN106616951A (en) * | 2015-10-30 | 2017-05-10 | 深圳市汇盛医药有限公司 | Maca-containing donkey-hide glue cake and preparation method thereof |
| CN105796884A (en) * | 2016-04-28 | 2016-07-27 | 上海春芝堂生物制品有限公司 | Cordyceps sinensis donkey-hide gelatin tablet and preparation method thereof |
| CN106360709A (en) * | 2016-08-26 | 2017-02-01 | 山东东阿东盛阿胶产品科技开发有限公司 | Colla corii asini cake capable of nourishing stomach and invigorating spleen and preparation method of colla corii asini cake |
| JP2019104712A (en) * | 2017-12-14 | 2019-06-27 | 富士フイルム株式会社 | Donkey-hide gelatin-containing powder, tablet and food product that contain the same, and method of producing donkey-hide gelatin-containing powder |
| CN109984335A (en) * | 2019-04-15 | 2019-07-09 | 四川通江漫山红现代农业科技有限公司 | Tremella colla corii asini cake and its manufacture craft |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113424938A (en) * | 2021-07-13 | 2021-09-24 | 鲁绍荣 | Walnut kernel and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103740566B (en) | Rosa roxbunghii medicinal liquor and preparation method thereof | |
| CN103202426A (en) | Niugu health dried noodles and making method thereof | |
| CN103211157A (en) | Production method of buckwheat flavor steamed sponge cake with walnut kernel | |
| CN103564132A (en) | Preparing method of peony and osmanthus crispy candy | |
| CN103478536A (en) | Anti-fatigue of purple sweet potato glutinous rice flour and preparation method thereof | |
| KR101281151B1 (en) | Rice wine using wax gourd and manufacturing method thereof | |
| CN110973605A (en) | Donkey-hide gelatin cake and preparation method and application thereof | |
| KR100815198B1 (en) | The manufacturing method of raw wine containing turnip | |
| CN105146314A (en) | Radix fici simplicissimae health nutrition powder with blood enriching and qi tonifying effects | |
| CN110447877A (en) | A kind of functional edible mushroom toppings and preparation method thereof | |
| CN104605256A (en) | Fish flavor lotus seed core flavored flour and preparation method thereof | |
| CN103931835A (en) | Preparation of granular stanuntonia chinensis tea | |
| CN105982260A (en) | Buckwheat and Chinese wolfberry fresh ginger paste and preparation method thereof | |
| CN106722058B (en) | Instant dampness-eliminating cereal piece/powder and preparation method thereof | |
| CN106071834A (en) | A kind of Nostoc cake | |
| CN104256358A (en) | Preparation method of ginkgo noodles | |
| CN105341066A (en) | Health-care bread and preparation method thereof | |
| CN111011725A (en) | Gastrodia elata noodles rich in gastrodin and preparation method thereof | |
| CN109832553A (en) | A kind of needle mushroom steamed bun and preparation method thereof | |
| CN105265645A (en) | Health-care fu brick tea and making method thereof | |
| CN109170020A (en) | A kind of health strawberry black tea and its preparation process | |
| CN108477575A (en) | A kind of formula and preparation method of compounding Hericium erinaceus walnut powder | |
| CN110050970B (en) | Cooked plum original flavor granule buccal tablet and preparation method thereof | |
| CN106417650A (en) | Bean curd jelly meal replacement instant food and manufacture method thereof | |
| CN105767721A (en) | Spleen strengthening and appetite stimulating skin nourishing cake technology and preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200410 |
|
| RJ01 | Rejection of invention patent application after publication |