CN111202242A - Dark tea donkey-hide gelatin cake and preparation method thereof - Google Patents

Dark tea donkey-hide gelatin cake and preparation method thereof Download PDF

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CN111202242A
CN111202242A CN202010074649.3A CN202010074649A CN111202242A CN 111202242 A CN111202242 A CN 111202242A CN 202010074649 A CN202010074649 A CN 202010074649A CN 111202242 A CN111202242 A CN 111202242A
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parts
donkey
hide gelatin
tea
dark
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祝雪花
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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The invention relates to a dark green tea donkey-hide gelatin cake and a preparation method thereof, and the dark green tea donkey-hide gelatin cake is prepared from the following raw materials in parts by weight: 300-200 parts of donkey-hide gelatin, 200-50 parts of yellow wine, 30-10 parts of rock candy, 300-200 parts of cooked black sesame, 300-200 parts of walnut kernel, 200-100 parts of pitted red date, 200-100 parts of longan, 150-50 parts of medlar and 150-50 parts of dark green tea. The preparation method comprises three steps of soaking, mixing and cooling. Compared with the prior art, the invention has the following beneficial effects: (1) the black tea donkey-hide gelatin cake provided by the invention is based on the existing donkey-hide gelatin cake, and the black tea is added as a main material and an auxiliary material, and the astragalus, the angelica, the ginseng and the pilose antler are added, so that the health care function of the product is greatly improved; (2) the dark tea donkey-hide gelatin cake disclosed by the invention is softer in taste, smooth in mouth feel and aromatic in smell, and is suitable for the taste of modern people.

Description

Dark tea donkey-hide gelatin cake and preparation method thereof
Technical Field
The invention belongs to the technical field of health-care food and preparation, and relates to a dark tea donkey-hide gelatin cake and a preparation method thereof.
Background
The colla Corii Asini cake is prepared from colla Corii Asini, semen Sesami Niger, semen Juglandis, crystal sugar, yellow wine, etc. Has the comprehensive health care effects of enriching blood and nourishing qi, maintaining beauty and keeping young, relaxing bowel and improving immunity, and is a tonic with compound health care value for the old, the young and the pregnant women. In Zhou Li, examination God Ji, Gong ren, there are records of "deer glue blue and white, horse glue red and white, ox glue red, rat glue black, fish glue bait and rhinoceros glue yellow". Zheng Xuan Zhu is to use the skin or horn after boiling. As early as the generation, people have more elaborate research and classification on the glue making of animal skins, and at that time, cow leather is not taken as a preferred raw material, and donkey skin and deer skin are favored. The existing donkey-hide gelatin cake products all use donkey-hide gelatin, black sesame, walnut kernel, rock candy and yellow wine as raw materials, have single component and cannot meet the requirements of modern people on the taste and the efficacy of health-care food
In view of this, this patent is filed.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides a dark tea donkey-hide gelatin cake.
The invention aims to provide a dark green tea donkey-hide gelatin cake which is prepared from the following raw materials in parts by weight: 300-200 parts of donkey-hide gelatin, 200-50 parts of yellow wine, 30-10 parts of rock candy, 300-200 parts of cooked black sesame, 300-200 parts of walnut kernel, 200-100 parts of pitted red date, 200-100 parts of longan, 150-50 parts of medlar and 150-50 parts of dark green tea.
According to a specific embodiment of the invention, the black tea donkey-hide gelatin cake is prepared from the following raw materials in parts by weight: 270-230 parts of donkey-hide gelatin, 150-80 parts of yellow wine, 25-15 parts of rock candy, 280-230 parts of cooked black sesame, 280-230 parts of walnut kernel, 175-125 parts of pitted red date, 175-125 parts of longan, 120-80 parts of medlar and 120-80 parts of dark green tea.
According to the specific embodiment of the invention, the black tea donkey-hide gelatin cake comprises the following raw materials in parts by weight: 250 parts of donkey-hide gelatin, 100 parts of yellow wine, 20 parts of rock candy, 250 parts of cooked black sesame, 250 parts of walnut kernel, 150 parts of pitted red date, 150 parts of longan, 100 parts of medlar and 100 parts of dark green tea.
According to the specific embodiment of the invention, the dark tea donkey-hide gelatin cake is prepared from the following raw materials in parts by weight: 30-10 parts of rose, 15-5 parts of astragalus membranaceus, 15-5 parts of angelica sinensis, 15-5 parts of ginseng and 15-5 parts of pilose antler.
According to the specific embodiment of the invention, the dark tea donkey-hide gelatin cake is prepared from the following raw materials in parts by weight: 20 parts of rose, 10 parts of astragalus, 10 parts of angelica, 10 parts of ginseng and 10 parts of pilose antler.
The preparation method of the dark tea donkey-hide gelatin cake according to the specific embodiment of the invention comprises the following operation steps:
(1) breaking colla Corii Asini, placing into casserole, soaking with yellow wine, sealing and storing for three days to obtain soaking mixture, and stirring once a day for three days;
(2) decocting the soaked mixed material prepared in the step (1) with slow fire until the donkey-hide gelatin melts, adding the dark tea and the rock candy, continuously stirring and slowly decocting until the donkey-hide gelatin is hung on the cup wall, taking the donkey-hide gelatin with a wooden shovel to be in an inverted triangle state, then stopping heating, simultaneously pouring all materials except the black sesame, uniformly stirring, and finally adding the black sesame to obtain a colloidal mixed material;
(3) smearing sesame oil on the inner wall of the mould, filling the colloidal mixed material prepared in the step (2) into the mould, flattening, cooling at room temperature, and refrigerating in a refrigerator for 30-40h to obtain the black tea donkey-hide gelatin cake.
According to the preparation method of the dark tea donkey-hide gelatin cake, the astragalus membranaceus, the angelica sinensis, the ginseng and the pilose antler are all 1-2cm sheet-shaped raw materials.
According to the preparation method of the dark tea donkey-hide gelatin cake, the astragalus membranaceus, the angelica sinensis, the ginseng and the pilose antler are all powdery raw materials with the particle size of 100 meshes.
According to the preparation method of the dark tea donkey-hide gelatin cake, the denucleated red dates and the medlar are pretreated, and the treatment method is soaking the denucleated red dates and the medlar in yellow wine for 2-3 hours.
According to the preparation method of the dark tea donkey-hide gelatin cake, the denucleated red dates and the medlar are all powdery raw materials with the particle size of 100 meshes.
Colla Corii Asini has effects of replenishing blood, nourishing yin, moistening dryness, and stopping bleeding. Can be used for treating blood deficiency, sallow complexion, giddiness, palpitation, vexation, insomnia, lung dryness and cough.
The yellow wine has strong fragrance, sweet taste and mellow flavor, contains amino acids, sugar, vinegar, organic acids, various vitamins and the like, and is used as a solvent in the donkey-hide gelatin cake.
The crystal sugar can increase sweetness and neutralize excessive acidity. The chrysanthemum flower and wolfberry fruit seasoning has the effect of reducing internal heat, is a good seasoning matched with chrysanthemum, wolfberry fruit, hawthorn fruit, red date and the like, and is a good product entering liver and lung meridians.
The black seed of semen Sesami Niger of Pedaliaceae contains abundant fat and protein, and nutritional components such as saccharide, vitamin A, vitamin E, lecithin, calcium, ferrum, and chromium. The theory of traditional Chinese medicine considers that the black sesame has the functions of nourishing liver and kidney, moistening the five internal organs, benefiting vital energy, growing muscles and filling brain marrow, can be used for treating diseases such as dizziness, premature graying of beard and hair, alopecia, soreness and weakness of waist and knees, weakness of limbs, difficult walking, deficiency of five internal organs, dry skin and withered skin, constipation due to intestinal dryness and the like caused by deficiency of liver, kidney and essence,
walnut kernel is sweet in nature and taste and warm in nature. It enters kidney, lung and large intestine meridians. To tonify kidney, warm lung, moisten intestine. Can be used for treating soreness of waist and knees, sexual impotence, spermatorrhea, asthmatic cough, and constipation.
The pitted red dates have very high vitamin content, are reputed as natural vitamin pills and have the effects of nourishing yin, tonifying yang and enriching blood.
The longan is sweet and mild in nature and nontoxic, and has the effects of calming the heart and tranquilizing the mind, enriching the blood and nourishing qi, and benefiting intelligence and nourishing brain
The medlar is sweet in nature and neutral in nature, has the effects of nourishing the liver, nourishing the kidney and moistening the lung, and has the effect on the immune function.
Caffeine, vitamins, amino acids, phospholipids and the like in the black tea of the post-fermented black tea belong to the black tea are beneficial to human digestion and regulate fat metabolism; the main component of the dark tea liquor color is theaflavin which is not only an effective free radical scavenger and antioxidant, but also has obvious antibacterial effect on clostridium botulinum, enterobacter, staphylococcus aureus, capsular bacillus and bacillus cereus. In addition, theaflavin has certain inhibition effect on invasion of influenza virus and infection of rotavirus and enterovirus.
Rose is sweet in nature, slightly bitter in taste, fragrant in smell and warm in nature. Promoting qi and blood circulation, treating arthralgia due to wind-cold, dissipating fatigue and alleviating pain. Flos Rosae Rugosae and the whole plant have astringency, and can be used for treating menorrhagia, leucorrhea with red and white discharge, enteritis, dysentery, intestinal red hemistaxis, etc. Regulating qi-flowing, resolving stagnation, regulating blood circulation, and removing blood stasis.
Astragalus root, radix astragali is sweet in nature and taste, and is slightly warm. Can be used for treating deficiency of yang and qi, deficiency of lung-qi, deficiency of qi, night sweat due to yin deficiency, and spontaneous sweat due to exterior deficiency.
The angelica has the effects of tonifying blood and blood, regulating menstruation, relieving pain, moistening dryness, lubricating intestines, resisting cancer, resisting aging and resisting immunity.
Ginseng is sweet and slightly bitter in taste, warm and mild in nature. It enters spleen, lung and heart meridians. Tonify qi, secure collapse, promote fluid production, induce tranquilization, and promote intelligence. Asthenia, collapse, cold limbs, weak pulse, spleen deficiency, anorexia, lung deficiency, cough, asthma, body fluid deficiency, thirst, internal heat, asthenia, palpitation, insomnia, sexual impotence, and cold womb; heart failure, cardiogenic shock.
The cornu Cervi Pantotrichum contains phospholipid, glycolipid, gum lipid, hormone, fatty acid, amino acid, protein, and calcium, phosphorus, magnesium, and sodium, wherein the amino acid component accounts for more than half of the total components. Strengthen kidney yang, nourish essence, strengthen tendons and bones, regulate thoroughfare and conception vessels, and relieve sore toxicity. The pilose antler is warm in nature but not dry, has the functions of stimulating and improving the organism, and has better body building effect on patients with general weakness and after long-term illness.
Compared with the prior art, the invention has the following beneficial effects:
(1) the black tea donkey-hide gelatin cake provided by the invention is based on the existing donkey-hide gelatin cake, and the black tea is added as a main auxiliary material, and the astragalus, the angelica, the ginseng and the pilose antler are added, so that the health care function of the product is greatly improved;
(2) the dark tea donkey-hide gelatin cake disclosed by the invention is softer in taste, smooth in mouth feel and aromatic in smell, and is suitable for the taste of modern people.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
The raw materials involved in the product are all commercial products.
Example 1
The embodiment provides a dark green tea donkey-hide gelatin cake which is prepared from the following raw materials in parts by weight: 300 parts of donkey-hide gelatin, 200 parts of yellow wine, 30 parts of rock candy, 300 parts of cooked black sesame, 300 parts of walnut kernel, 200 parts of pitted red date, 200 parts of longan, 150 parts of medlar and 150 parts of dark green tea. 30 parts of rose, 15 parts of astragalus, 15 parts of angelica, 15 parts of ginseng and 15 parts of pilose antler.
The preparation method of the dark tea donkey-hide gelatin cake comprises the following operation steps:
(1) breaking colla Corii Asini, placing into casserole, soaking with yellow wine, sealing and storing for three days to obtain soaking mixture, and stirring once a day for three days;
(2) decocting the soaked mixed material prepared in the step (1) with slow fire until the donkey-hide gelatin melts, adding the dark tea and the rock candy, continuously stirring and slowly decocting until the donkey-hide gelatin is hung on the cup wall, taking the donkey-hide gelatin with a wooden shovel to be in an inverted triangle state, then stopping heating, simultaneously pouring all materials except the black sesame, uniformly stirring, and finally adding the black sesame to obtain a colloidal mixed material;
(3) smearing sesame oil on the inner wall of the mould, filling the colloidal mixed material prepared in the step (2) into the mould, flattening, cooling at room temperature, and refrigerating in a refrigerator for 30h to obtain the black tea donkey-hide gelatin cake.
The radix astragali, radix Angelicae sinensis, Ginseng radix, and cornu Cervi Pantotrichum are 1cm sheet materials.
The denucleated red dates and the medlar are pretreated by soaking in yellow wine for 2 hours.
Example 2
The embodiment provides a dark green tea donkey-hide gelatin cake which is prepared from the following raw materials in parts by weight: 200 parts of donkey-hide gelatin, 50 parts of yellow wine, 10 parts of rock candy, 200 parts of cooked black sesame, 200 parts of walnut kernel, 100 parts of pitted red date, 100 parts of longan, 50 parts of medlar and 50 parts of dark green tea. 10 parts of rose, 5 parts of astragalus, 5 parts of angelica, 5 parts of ginseng and 5 parts of pilose antler.
The preparation method of the dark tea donkey-hide gelatin cake comprises the following operation steps:
(1) breaking colla Corii Asini, placing into casserole, soaking with yellow wine, sealing and storing for three days to obtain soaking mixture, and stirring once a day for three days;
(2) decocting the soaked mixed material prepared in the step (1) with slow fire until the donkey-hide gelatin melts, adding the dark tea and the rock candy, continuously stirring and slowly decocting until the donkey-hide gelatin is hung on the cup wall, taking the donkey-hide gelatin with a wooden shovel to be in an inverted triangle state, then stopping heating, simultaneously pouring all materials except the black sesame, uniformly stirring, and finally adding the black sesame to obtain a colloidal mixed material;
(3) smearing sesame oil on the inner wall of the mould, filling the colloidal mixed material prepared in the step (2) into the mould, flattening, cooling at room temperature, and refrigerating for 40h in a refrigerator to obtain the black tea donkey-hide gelatin cake.
The radix astragali, radix Angelicae sinensis, Ginseng radix, and cornu Cervi Pantotrichum are 2cm pieces.
The denucleated red dates and the medlar are pretreated by soaking in yellow wine for 3 hours.
Example 3
The embodiment provides a dark green tea donkey-hide gelatin cake which is prepared from the following raw materials in parts by weight: 250 parts of donkey-hide gelatin, 100 parts of yellow wine, 20 parts of rock candy, 250 parts of cooked black sesame, 250 parts of walnut kernel, 150 parts of pitted red date, 150 parts of longan, 100 parts of medlar and 100 parts of dark green tea. 20 parts of rose, 10 parts of astragalus, 10 parts of angelica, 10 parts of ginseng and 10 parts of pilose antler.
The preparation method of the dark tea donkey-hide gelatin cake comprises the following operation steps:
(1) breaking colla Corii Asini, placing into casserole, soaking with yellow wine, sealing and storing for three days to obtain soaking mixture, and stirring once a day for three days;
(2) decocting the soaked mixed material prepared in the step (1) with slow fire until the donkey-hide gelatin melts, adding the dark tea and the rock candy, continuously stirring and slowly decocting until the donkey-hide gelatin is hung on the cup wall, taking the donkey-hide gelatin with a wooden shovel to be in an inverted triangle state, then stopping heating, simultaneously pouring all materials except the black sesame, uniformly stirring, and finally adding the black sesame to obtain a colloidal mixed material;
(3) smearing sesame oil on the inner wall of the mould, filling the colloidal mixed material prepared in the step (2) into the mould, flattening, cooling at room temperature, and refrigerating in a refrigerator for 35h to obtain the black tea donkey-hide gelatin cake.
The radix astragali, radix Angelicae sinensis, Ginseng radix, and cornu Cervi Pantotrichum are 1cm sheet materials.
The denucleated red dates and the medlar are pretreated by soaking in yellow wine for 2 hours.
Example 4
The embodiment provides a dark green tea donkey-hide gelatin cake which is prepared from the following raw materials in parts by weight: 270 parts of donkey-hide gelatin, 150 parts of yellow wine, 25 parts of rock candy, 280 parts of cooked black sesame, 280 parts of walnut kernel, 175 parts of pitted red date, 175 parts of longan, 120 parts of medlar and 120 parts of dark green tea. 30 parts of rose, 15 parts of astragalus, 15 parts of angelica, 15 parts of ginseng and 15 parts of pilose antler.
The preparation method of the dark tea donkey-hide gelatin cake comprises the following operation steps:
(1) breaking colla Corii Asini, placing into casserole, soaking with yellow wine, sealing and storing for three days to obtain soaking mixture, and stirring once a day for three days;
(2) decocting the soaked mixed material prepared in the step (1) with slow fire until the donkey-hide gelatin melts, adding the dark tea and the rock candy, continuously stirring and slowly decocting until the donkey-hide gelatin is hung on the cup wall, taking the donkey-hide gelatin with a wooden shovel to be in an inverted triangle state, then stopping heating, simultaneously pouring all materials except the black sesame, uniformly stirring, and finally adding the black sesame to obtain a colloidal mixed material;
(3) smearing sesame oil on the inner wall of the mould, filling the colloidal mixed material prepared in the step (2) into the mould, flattening, cooling at room temperature, and refrigerating for 40h in a refrigerator to obtain the black tea donkey-hide gelatin cake.
The astragalus, the angelica, the ginseng and the pilose antler are all powdery raw materials with the particle size of 100 meshes.
The denucleated red dates and the medlar are all powdery raw materials with the particle size of 100 meshes.
Example 5
The embodiment provides a dark green tea donkey-hide gelatin cake which is prepared from the following raw materials in parts by weight: 230 parts of donkey-hide gelatin, 80 parts of yellow wine, 15 parts of rock candy, 230 parts of cooked black sesame, 230 parts of walnut kernel, 125 parts of pitted red date, 125 parts of longan, 80 parts of medlar and 80 parts of dark green tea. 10 parts of rose, 5 parts of astragalus, 5 parts of angelica, 5 parts of ginseng and 5 parts of pilose antler.
The preparation method of the dark tea donkey-hide gelatin cake comprises the following operation steps:
(1) breaking colla Corii Asini, placing into casserole, soaking with yellow wine, sealing and storing for three days to obtain soaking mixture, and stirring once a day for three days;
(2) decocting the soaked mixed material prepared in the step (1) with slow fire until the donkey-hide gelatin melts, adding the dark tea and the rock candy, continuously stirring and slowly decocting until the donkey-hide gelatin is hung on the cup wall, taking the donkey-hide gelatin with a wooden shovel to be in an inverted triangle state, then stopping heating, simultaneously pouring all materials except the black sesame, uniformly stirring, and finally adding the black sesame to obtain a colloidal mixed material;
(3) smearing sesame oil on the inner wall of the mould, filling the colloidal mixed material prepared in the step (2) into the mould, flattening, cooling at room temperature, and refrigerating in a refrigerator for 30-40h to obtain the black tea donkey-hide gelatin cake.
The astragalus, the angelica, the ginseng and the pilose antler are all powdery raw materials with the particle size of 100 meshes.
The denucleated red dates and the medlar are all powdery raw materials with the particle size of 100 meshes.
Comparative example 1
The only difference between this comparative example and example 3 is that: the components of the dark tea are removed, and other components are unchanged.
Comparative example 2
The only difference between this comparative example and example 3 is that: removing rose components, and keeping other components unchanged.
Performance test
The test method comprises the following steps: the sensory evaluation was performed on examples 1 to 3 and comparative examples 1 and 2, and the inhibition zone was measured by the paper sheet method, and 1ml of each of the bacterial solutions (Staphylococcus aureus and Bacillus subtilis, respectively, at a concentration of 10) was used in bacterium 16cfu/ml) and 5mg/ml of the suspension of the product of the example, were added to a sterile test tube and incubated for 12h at 37 ℃ in a constant temperature shaker. Repeat three times, take another 1 test tube containing bacterial suspension as control.
The bacteriostasis rate is (the net growth amount of the control bacteria-the net growth amount after product treatment)/the net growth amount of the control bacteria x 100%.
And (3) test results: the results are shown in Table 1:
TABLE 1 dark tea donkey-hide gelatin cake test results
Figure BDA0002378182800000081
As can be seen from the table above, the donkey-hide gelatin cake prepared by the invention has little taste, color, luster and fragrance, is easy to be accepted by the public, has no yellow wine smell, is transparent amber as a whole, but lacks the rose component in comparative example 2, has no faint scent in taste, and has only pure sweet taste; compared with the finished product of the comparative example 1, the product of the invention has darker color, more abundant nutrition, more health care functions, certain antibacterial effect and longer retention time, and the antibacterial effect of the comparative example 1 lacking the black tea component is obviously reduced.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.

Claims (10)

1. The dark green tea donkey-hide gelatin cake is characterized by being prepared from the following raw materials in parts by weight: 300-200 parts of donkey-hide gelatin, 200-50 parts of yellow wine, 30-10 parts of rock candy, 300-200 parts of cooked black sesame, 300-200 parts of walnut kernel, 200-100 parts of pitted red date, 200-100 parts of longan, 150-50 parts of medlar and 150-50 parts of dark green tea.
2. The dark tea donkey-hide gelatin cake as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 270-230 parts of donkey-hide gelatin, 150-80 parts of yellow wine, 25-15 parts of rock candy, 280-230 parts of cooked black sesame, 280-230 parts of walnut kernel, 175-125 parts of pitted red date, 175-125 parts of longan, 120-80 parts of medlar and 120-80 parts of dark green tea.
3. The dark green tea donkey-hide gelatin cake as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 250 parts of donkey-hide gelatin, 100 parts of yellow wine, 20 parts of rock candy, 250 parts of cooked black sesame, 250 parts of walnut kernel, 150 parts of pitted red date, 150 parts of longan, 100 parts of medlar and 100 parts of dark green tea.
4. The dark tea donkey-hide gelatin cake according to claims 1-3, further comprising the following raw materials in parts by weight: 30-10 parts of rose, 15-5 parts of astragalus membranaceus, 15-5 parts of angelica sinensis, 15-5 parts of ginseng and 15-5 parts of pilose antler.
5. The dark tea donkey-hide gelatin cake according to claims 1-3, further comprising the following raw materials in parts by weight: 20 parts of rose, 10 parts of astragalus, 10 parts of angelica, 10 parts of ginseng and 10 parts of pilose antler.
6. A method for preparing the dark tea donkey-hide gelatin cake of any one of claims 1 to 5, comprising the steps of:
(1) breaking colla Corii Asini, placing into casserole, soaking with yellow wine, sealing and storing for three days to obtain soaking mixture, and stirring once a day for three days;
(2) decocting the soaked mixed material prepared in the step (1) with slow fire until the donkey-hide gelatin melts, adding the dark tea and the rock candy, continuously stirring and slowly decocting until the donkey-hide gelatin is hung on the cup wall, taking the donkey-hide gelatin with a wooden shovel to be in an inverted triangle state, then stopping heating, simultaneously pouring all materials except the black sesame, uniformly stirring, and finally adding the black sesame to obtain a colloidal mixed material;
(3) smearing sesame oil on the inner wall of the mould, filling the colloidal mixed material prepared in the step (2) into the mould, flattening, cooling at room temperature, and refrigerating in a refrigerator for 30-40h to obtain the black tea donkey-hide gelatin cake.
7. The method of claim 6, wherein the astragalus, angelica, ginseng, and antler are each 1-2cm pieces of material.
8. The method of claim 6, wherein the astragalus, the angelica, the ginseng and the antler are all powdery raw materials with the particle size of 100 meshes.
9. The method as claimed in claim 6, wherein the pitted red dates and the medlar are both pretreated by soaking in yellow wine for 2-3 h.
10. The method as claimed in claim 6, wherein the pitted red dates and the medlar are all powdery raw materials with the grain size of 100 meshes.
CN202010074649.3A 2020-01-22 2020-01-22 Dark tea donkey-hide gelatin cake and preparation method thereof Pending CN111202242A (en)

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105942495A (en) * 2016-04-29 2016-09-21 山东邓记阿胶有限公司 Feature beautifying donkey-hide gelatin cakes and preparation method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105942495A (en) * 2016-04-29 2016-09-21 山东邓记阿胶有限公司 Feature beautifying donkey-hide gelatin cakes and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
李楠: "《对话影响力人物 第3季》", 31 December 2017, 光明日报出版社 *

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Application publication date: 20200529