CN111616336A - Pastry stuffing and pastry capable of promoting intestinal peristalsis and benefiting intestinal health and preparation method of pastry stuffing and pastry - Google Patents
Pastry stuffing and pastry capable of promoting intestinal peristalsis and benefiting intestinal health and preparation method of pastry stuffing and pastry Download PDFInfo
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- CN111616336A CN111616336A CN202010470100.6A CN202010470100A CN111616336A CN 111616336 A CN111616336 A CN 111616336A CN 202010470100 A CN202010470100 A CN 202010470100A CN 111616336 A CN111616336 A CN 111616336A
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- 230000000968 intestinal effect Effects 0.000 title claims abstract description 66
- 230000001737 promoting effect Effects 0.000 title claims abstract description 63
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- 235000014594 pastries Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
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- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 50
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- 239000010903 husk Substances 0.000 claims abstract description 31
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 31
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- 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
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides cake filling and cake capable of promoting intestinal peristalsis and benefiting intestinal health and a preparation method thereof, wherein the cake filling comprises the following raw materials in parts by mass: 1-100 parts of purple sweet potato powder, 0.1-20 parts of Plantago ovata seed husk, 0.1-20 parts of inulin, 0.1-20 parts of dried orange peel enzyme and 0.1-20 parts of maltitol. The pastry comprises pastry stuffing and a skin blank; the preparation method of the leather blank comprises the following raw materials in parts by weight: 1-50 parts of milk, 1-10 parts of edible oil, 1-20 parts of cream, 1-20 parts of glutinous rice flour, 1-20 parts of orange powder, 0.1-10 parts of food seasoning powder and 1-20 parts of maltitol. The cake stuffing and cake contain functional raw materials with the effects of promoting gastrointestinal peristalsis, loosening bowel to relieve constipation, adjusting intestinal flora and improving intestinal functions, have no toxic or side effect, do not contain strong diarrhea components such as folium sennae, radix et rhizoma Rhei and the like, can achieve normal defecation by adjusting human body function and promoting gastrointestinal health, solve the problem of constipation from a dietary source, and overcome the defects of high toxic and side effects of medicines and inconvenience in taking.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to cake filling and cake capable of promoting intestinal peristalsis and benefiting intestinal health and a preparation method thereof.
Background
With the acceleration of the pace of life of people and the continuous improvement of the fine processing degree of food, the balance of dietary structure is difficult to maintain, the intestinal health problem is increasingly prominent, a plurality of intestinal diseases are caused, and constipation is one of the most common intestinal diseases. Constipation is a clinical condition caused by dysfunction of the large intestine due to deficiency of qi and blood, yang deficiency, congealing cold or accumulation of dryness-heat, phlegm-dampness obstruction, so that the defecation interval is prolonged, and constipation is difficult to resolve or difficult to discharge although defecation is satisfactory. Constipation is also a symptom in certain acute and chronic diseases, and long-time constipation cannot be treated timely, so that pain and mental stress are brought to patients, and even serious consequences are caused, especially to patients with cardiovascular and cerebrovascular diseases. Statistics show that the total disease rate of elderly constipation reaches 23%, and serious constipation can cause cardiovascular and cerebrovascular diseases of the elderly.
At present, the treatment method of constipation is mainly medicinal treatment, but most of the clinical medicines for treating constipation contain senna leaves and rhubarb, the senna leaves and the rhubarb are pungent cathartic medicines, the cathartic effect is strong, adverse reactions such as gastrointestinal damage are easy to cause, the disease condition is aggravated and adverse effects are caused by the old, the weak and the pregnant women who take the senna leaves and the rhubarb, and the medicines are forbidden or used with caution. In addition, although the medicine for treating constipation has good treatment effect, the medicine can not treat the symptoms and root causes, can not radically solve the problem of constipation from the dietary source, and the disease condition of patients with chronic constipation is easy to repeat. Therefore, a dietotherapy product with a treatment effect, small toxic and side effects or no toxic and side effects needs to be developed from a dietary source, so that the problem of constipation is fundamentally solved, and the problems that the existing medicament for treating constipation has large side effect, is not suitable for large-scale use and is limited in applicable population are solved.
Disclosure of Invention
The cake and the stuffing contain functional raw materials such as purple sweet potato powder, Plantago ovata seed husk, inulin, dried orange peel ferment, maltitol and the like, have the effects of promoting gastrointestinal motility, relaxing bowel, regulating intestinal flora and improving intestinal functions, belong to edible raw materials, have no toxic or side effect, do not contain strong diarrhea components such as senna leaves, rhubarb and the like, can achieve the aim of normal defecation by regulating human body functions and promoting gastrointestinal health, solve the problem of constipation from a dietary source, and overcome the defects of large toxic and side effects, inconvenience in taking and the like of medicines.
In order to solve the problems, the invention provides a cake filling for promoting intestinal peristalsis and benefiting intestinal health, which comprises the following preparation raw materials in parts by mass:
1-100 parts of purple sweet potato powder, 0.1-20 parts of Plantago ovata seed husk, 0.1-20 parts of inulin, 0.1-20 parts of dried orange peel enzyme and 0.1-20 parts of maltitol.
The purple sweet potato powder is obtained by peeling purple sweet potatoes, drying, grinding and other processes, is rich in cellulose, can promote gastrointestinal peristalsis, clear mucus, pneumatosis and putrefaction of retention in an intestinal cavity, discharge toxic substances and carcinogenic substances in excrement, keep the excrement smooth, improve the digestive tract environment and prevent gastrointestinal diseases; the health-care food contains about 20 percent of protein, including 18 amino acids, which is easy to digest and absorb by human bodies, wherein the protein comprises 8 vitamins such as vitamin C, vitamin B and vitamin A, and more than 10 mineral elements such as phosphorus and iron, and contains a large amount of anthocyanin with peculiar efficacy and high medicinal value, and the protein is named in the anticancer vegetables published by the vegetable cancer research center of Japan;
plantago ovata forsk is the shell of Plantago ovata forsk seeds in Plantaginaceae, the content of dietary fiber of the Plantago ovata forsk is more than 80%, the Plantago ovata forsk can be fully absorbed, the volume is increased to block masses which can be excreted, the intestinal peristalsis is increased, the transport time of excrement in the intestine is reduced, the moisture and the softness of the excrement are maintained at the same time, the intestinal wall is stimulated to generate reflex contraction effect, the lubrication condition of the excrement and the intestinal wall is improved, the intestinal micro-ecology of a human body is adjusted, various bacterial communities are balanced, and the normal emptying of the intestinal tract is promoted;
inulin is reserve polysaccharide in plants, mainly comes from the plants, is natural water-soluble dietary fiber, is the best plant prebiotics with all physiological functions of oligosaccharide found at present, can increase intestinal tract movement and promote defecation as the soluble dietary fiber; it swells in the intestinal tract by absorbing water, and helps to form stool in large intestine and prevent constipation. In addition, the dietary fiber has good water absorption and expansion capacity due to the adsorption effect, and the damage of toxic and harmful substances to the intestinal tract can be reduced due to the dilution of the concentration. Inulin is indigestible, inactive to digestive enzymes in the small intestine, reaches the colon mostly in an intact form, and is selectively fermented in the intestinal flora, resulting in an increase in the number of beneficial bacteria, and improving the intestinal health of the host by regulating the intestinal flora;
the dried orange peel is also called as orange peel, the dried orange peel enzyme is an enzyme product which is prepared by fermenting dried orange peel through microorganisms and contains specific bioactive components and can be eaten by human beings, the dried orange peel enzyme contains a plurality of effective components such as oligosaccharide, organic acid, plant dietary fiber and the like, and the whole body constitution is improved by repairing damaged cells, detoxifying, purifying blood and promoting metabolism; the intestinal peristalsis can be promoted, the time of intestinal substances passing through the intestinal tract is shortened, and the defecation is smooth;
maltitol is an important food additive and functional sweetener, is very difficult to digest in human body, and can activate and promote the proliferation of bifidobacteria in the intestinal tract, thereby improving the intestinal function.
The cake filling capable of promoting intestinal peristalsis and benefiting intestinal health contains functional raw materials such as purple sweet potato powder, Plantago ovata seed husk, inulin, dried orange peel enzyme, maltitol and the like, has the effects of promoting intestinal peristalsis, relaxing bowel, regulating intestinal flora and improving intestinal functions, and is proved by animal experiments to have the effects of promoting intestinal peristalsis and relaxing bowel; all raw materials in the formula belong to edible raw materials, have no toxic or side effect, do not contain strong diarrhea-causing components such as folium sennae, rhubarb and the like, can achieve the aim of normal defecation by regulating the function of a human body and promoting the health of intestines and stomach by a food therapy method, solve the problem of constipation from a dietary source, and overcome the defects of great toxic and side effects of medicines, inconvenient taking, limited applicable crowds and the like; the cake stuffing has fine and uniform appearance, fine and smooth taste and good eating experience.
Preferably, the preparation raw materials of the cake filling comprise, by mass:
10-50 parts of purple sweet potato powder, 1-10 parts of Plantago ovata seed husk, 2-10 parts of inulin, 2-5 parts of dried orange peel enzyme and 2-8 parts of maltitol. According to the formula of the raw materials in parts by mass, the cake filling has better effects of promoting intestinal peristalsis and promoting intestinal health, the appearance of the prepared filling is finer and more uniform, the taste is finer and smoother, and the eating experience can be further improved.
Further preferably, the preparation raw materials of the cake filling comprise, by mass:
20-32 parts of purple sweet potato powder, 2-10 parts of Plantago ovata seed husk, 2-8 parts of inulin, 3-5 parts of dried orange peel enzyme and 2-5 parts of maltitol.
In another aspect of the present invention, there is provided a method for preparing the above pastry filling for promoting intestinal peristalsis and benefiting intestinal health, comprising:
s1, crushing Plantago ovata forsk shells to obtain Plantago ovata forsk shell powder;
s2, mixing and stirring the Plantago ovata seed husk powder, purple sweet potato powder, inulin, dried orange peel enzyme and maltitol according to the selected mass parts to obtain the cake filling capable of promoting intestinal peristalsis and beneficial to intestinal health.
Preferably, step S1 is specifically: micronizing Plantago ovata forsk to obtain Plantago ovata forsk shell powder. The grinding can be divided into coarse grinding, medium grinding, micro grinding and ultramicro grinding, wherein the ultramicro grinding refers to an operation technology for overcoming the internal cohesive force of a solid by using a mechanical or fluid power method to break the solid, and can grind material particles with the size of more than 3 mm to the size of less than 25 microns at minimum.
Preferably, the particle size of the Plantago ovata forsk shell powder is 38-75 μm.
Further preferably, the particle size of the psyllium husk powder is 38 to 48 μm.
In another aspect of the invention, the cake capable of promoting intestinal peristalsis and benefiting intestinal health is provided, and the cake filling capable of promoting intestinal peristalsis and benefiting intestinal health comprises the cake filling.
Preferably, the pastry capable of promoting intestinal peristalsis and benefiting intestinal health further comprises a blank; the blank is prepared from the following raw materials in parts by weight:
1-50 parts of milk, 1-10 parts of edible oil, 1-20 parts of cream, 1-20 parts of glutinous rice flour, 1-20 parts of orange powder, 0.1-10 parts of food seasoning powder and 1-20 parts of maltitol. The wrapper can wrap the stuffing and further improve the taste of the product.
Preferably, the raw materials for preparing the blank comprise, by mass:
10-30 parts of milk, 2-5 parts of edible oil, 3-8 parts of cream, 3-8 parts of glutinous rice flour, 3-8 parts of orange powder, 1-2 parts of food seasoning powder and 2-8 parts of maltitol.
Further preferably, the raw materials for preparing the blank comprise, by mass:
20-26 parts of milk, 2-3 parts of edible oil, 6-8 parts of cream, 6-8 parts of glutinous rice flour, 6-8 parts of orange powder, 1 part of food seasoning powder and 3-4 parts of maltitol.
Wherein the edible oil is preferably vegetable oil; the food seasoning powder can be matcha powder, fruit powder, cocoa powder and the like, the fruit powder can be blueberry powder, apple powder, strawberry powder and the like, and the food seasoning powder is preferably matcha powder or blueberry powder.
In still another aspect of the present invention, there is provided a method for preparing the above pastry capable of promoting intestinal motility and benefiting intestinal health, which comprises the following steps:
A1. mixing and stirring milk, edible oil, cream, sticky rice flour, glutinous rice flour, clarified flour, food seasoning powder and maltitol according to the selected parts by weight to obtain a dough mixture;
A2. steaming the blank mixed material to obtain a blank;
A3. and pressing and molding the wrapper blank and the cake stuffing to obtain the cake capable of promoting intestinal peristalsis and benefiting intestinal health.
Preferably, the pastry filling is further heated to 121 ℃ for sterilization for 5-30 minutes before step A3 to obtain a sterilized pastry filling, and the wrapper is press-formed with the sterilized pastry filling in step A3.
Compared with the prior art, the invention has the following beneficial effects:
1. the cake filling and cake capable of promoting intestinal peristalsis and benefiting intestinal health comprise functional raw materials such as purple sweet potato powder, Plantago ovata seed husk, inulin, dried orange peel enzyme, maltitol and the like, wherein the purple sweet potato powder, the inulin and the Plantago ovata seed husk are rich in dietary fibers, and the content of the dietary fibers of the inulin and the Plantago ovata seed husk is more than 80%; the inulin mainly contains soluble dietary fiber, has a plurality of hydrophilic genes, has water absorbability, water content and expansibility, can be fermented into organic acids such as acetic acid and lactic acid by beneficial bacteria in the large intestine, can improve the growth environment of beneficial bacteria groups by adjusting the pH value of the intestinal tract, and can promote the intestinal tract health by adjusting the intestinal tract bacteria groups; the maltitol and the inulin have prebiotic effect, can promote the proliferation of beneficial bacteria, particularly bifidobacteria, and promote the health of intestinal tracts by regulating the intestinal flora; the dried orange peel enzyme contains various effective components such as oligosaccharide, organic acid, plant dietary fiber and the like, and can repair damaged cells, detoxify, purify blood and promote metabolism; plantago ovata husk mainly contains insoluble dietary fiber, has unique advantages in the aspects of water absorption, water retention and expansion promotion, can increase intestinal tract peristalsis and reduce the delivery time of excrement in the intestine by fully absorbing water and increasing the volume to a mass block which can be excreted, and simultaneously maintains the water and the softness of the excrement, stimulates the intestinal wall to generate reflex contraction effect and improves the lubricating condition of the excrement and the intestinal wall; the inulin is compatible with maltitol and dried orange peel enzyme on one hand, can effectively adjust the pH value of the intestinal tract, promote the proliferation of beneficial bacteria, and adjust immunity and metabolism, and on the other hand, is compatible with Plantago ovata seed husk on the other hand, can improve the water holding capacity, increase the gastrointestinal peristalsis, improve the physique on the whole, and promote the defecation function to be normal;
2. the cake filling and cake capable of promoting intestinal peristalsis and benefiting intestinal health disclosed by the invention have the advantages that on one hand, the intestinal health is promoted by conditioning the intestinal tract, on the other hand, the intestinal peristalsis and the bowel relaxing are promoted, the intestinal health is promoted together, and the defecation is normal; all raw materials in the formula belong to edible raw materials, have no toxic or side effect, do not contain strong diarrhea-causing components such as folium sennae, rhubarb and the like, can achieve the aim of normal defecation by regulating the function of a human body and promoting the health of intestines and stomach by a food therapy method, solve the problem of constipation from a dietary source, and overcome the defects of great toxic and side effects of medicines, inconvenient taking, limited applicable crowds and the like; the cake stuffing has fine and uniform appearance, fine and smooth taste and good eating experience;
3. according to the preparation method of the cake filling and the cake capable of promoting intestinal peristalsis and benefiting intestinal health, the Plantago ovata husk is subjected to superfine grinding at a low temperature, the grinding speed is high, various nutritional ingredients of the powder can be retained to the maximum extent, and the loss of effective ingredients is reduced. Specifically, the smaller the superfine crushed Plantago ovata forsk shell crushing particle size is, the mixing time of the stuffing can be greatly shortened, compared with the common crushing, the prepared stuffing is more uniform and finer in appearance and more fine and smoother in taste, and can improve eating experience, but the superfine crushed Plantago ovata forsk shell particle size is too small, part of insoluble dietary fibers are changed into soluble dietary fibers, and the water retention and water absorption expansibility of powder are reduced on the contrary, so that the promotion of gastrointestinal peristalsis is not facilitated, and a large number of experimental researches show that when the superfine crushed Plantago ovata forsk shell particle size is 38-75 microns, the stuffing can be uniform and fine in appearance and more smooth in taste, and the water retention and water absorption expansibility of the powder are remarkably improved, so that the promotion of gastrointestinal peristalsis is facilitated.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood 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 cake capable of promoting intestinal peristalsis and benefiting intestinal health comprises cake stuffing and a cake blank, wherein the cake stuffing and the cake blank are calculated according to parts by mass,
the stuffing is prepared from the following raw materials: 32 parts of purple sweet potato powder, 3 parts of Plantago ovata seed husk, 8 parts of inulin, 4 parts of dried orange peel enzyme and 3 parts of maltitol;
the raw materials for preparing the leather blank are as follows: 20 parts of pure milk, 3 parts of maltitol, 2 parts of vegetable oil, 6 parts of cream, 6 parts of glutinous rice flour, 6 parts of orange powder and 1 part of matcha powder.
The preparation method of the cake capable of promoting intestinal peristalsis and benefiting intestinal health, which is disclosed by the embodiment, comprises the following steps:
(1) micronizing Plantago ovata forsk to particle size of 38-48 μm to obtain Plantago ovata forsk shell powder;
(2) mixing the Plantago ovata seed husk powder with the purple sweet potato powder, the inulin, the dried orange peel enzyme and the maltitol according to the selected mass parts, and fully stirring until the color of the stuffing is uniform and fine to obtain the cake stuffing;
(3) heating the cake stuffing to 121 ℃ and sterilizing for 15 minutes to obtain sterilized cake stuffing;
(4) mixing pure milk, maltitol, vegetable oil, cream, glutinous rice flour, orange powder and matcha powder according to selected parts by weight, and stirring until the color is uniform and fine to obtain a leather blank mixed material;
(5) putting the leather blank mixed material into a cooking pot for cooking thoroughly to obtain a leather blank;
(6) respectively placing the cake stuffing and the skin blank in a hopper of a cake forming machine, and carrying out compression molding to obtain the cake capable of promoting intestinal peristalsis and benefiting intestinal health;
(7) and packaging the cakes by a packaging machine to obtain finished products of the cakes.
Example 2
The cake capable of promoting intestinal peristalsis and benefiting intestinal health comprises cake stuffing and a cake blank, wherein the cake stuffing and the cake blank are calculated according to parts by mass,
the stuffing is prepared from the following raw materials: 27 parts of purple sweet potato powder, 10 parts of Plantago ovata seed husk, 3 parts of inulin, 5 parts of dried orange peel enzyme and 5 parts of maltitol;
the raw materials for preparing the leather blank are as follows: 20 parts of pure milk, 3 parts of maltitol, 2 parts of vegetable oil, 6 parts of cream, 6 parts of glutinous rice flour, 6 parts of orange powder and 1 part of matcha powder.
The preparation method of the pastry capable of promoting intestinal peristalsis and benefiting intestinal health, which is described in the embodiment, is the same as that of the embodiment 1.
Example 3
The cake capable of promoting intestinal peristalsis and benefiting intestinal health comprises cake stuffing and a cake blank, wherein the cake stuffing and the cake blank are calculated according to parts by mass,
the stuffing is prepared from the following raw materials: 22 parts of purple sweet potato powder, 2 parts of Plantago ovata seed husk, 5 parts of inulin, 3 parts of dried orange peel enzyme and 2 parts of maltitol;
the raw materials for preparing the leather blank are as follows: 26 parts of pure milk, 4 parts of maltitol, 3 parts of vegetable oil, 8 parts of cream, 8 parts of glutinous rice flour, 8 parts of orange powder and 1 part of matcha powder.
The preparation method of the pastry capable of promoting intestinal peristalsis and benefiting intestinal health, which is described in the embodiment, is the same as that of the embodiment 1.
Example 4
The cake capable of promoting intestinal peristalsis and benefiting intestinal health comprises cake stuffing and a cake blank, wherein the cake stuffing and the cake blank are calculated according to parts by mass,
the stuffing is prepared from the following raw materials: 20 parts of purple sweet potato powder, 5 parts of Plantago ovata seed husk, 2 parts of inulin, 4 parts of dried orange peel enzyme and 2 parts of maltitol;
the raw materials for preparing the leather blank are as follows: 26 parts of pure milk, 4 parts of maltitol, 3 parts of vegetable oil, 8 parts of cream, 8 parts of glutinous rice flour, 8 parts of orange powder and 1 part of matcha powder.
The preparation method of the pastry capable of promoting intestinal peristalsis and benefiting intestinal health, which is described in the embodiment, is the same as that of the embodiment 1.
Example 5
The cake capable of promoting intestinal peristalsis and benefiting intestinal health comprises cake stuffing and a cake blank, wherein the cake stuffing and the cake blank are calculated according to parts by mass,
the stuffing is prepared from the following raw materials: 50 parts of purple sweet potato powder, 1 part of Plantago ovata seed husk, 10 parts of inulin, 2 parts of dried orange peel enzyme and 8 parts of maltitol;
the raw materials for preparing the leather blank are as follows: 10 parts of pure milk, 5 parts of vegetable oil, 8 parts of cream, 3 parts of glutinous rice flour, 3 parts of orange powder, 2 parts of matcha powder and 2 parts of maltitol.
The preparation method of the pastry capable of promoting intestinal peristalsis and benefiting intestinal health, which is described in the embodiment, is the same as that of the embodiment 1.
Example 6
The cake capable of promoting intestinal peristalsis and benefiting intestinal health comprises cake stuffing and a cake blank, wherein the cake stuffing and the cake blank are calculated according to parts by mass,
the stuffing is prepared from the following raw materials: 10 parts of purple sweet potato powder, 8 parts of Plantago ovata seed husk, 6 parts of inulin, 5 parts of dried orange peel enzyme and 6 parts of maltitol;
the raw materials for preparing the leather blank are as follows: 30 parts of pure milk, 2 parts of vegetable oil, 3 parts of cream, 4 parts of glutinous rice flour, 4 parts of orange powder, 2 parts of blueberry powder and 8 parts of maltitol.
The preparation method of the pastry capable of promoting intestinal peristalsis and benefiting intestinal health, which is described in the embodiment, is the same as that of the embodiment 1.
Example 7
The cake capable of promoting intestinal peristalsis and benefiting intestinal health comprises cake stuffing and a cake blank, wherein the cake stuffing and the cake blank are calculated according to parts by mass,
the stuffing is prepared from the following raw materials: 1 part of purple sweet potato powder, 20 parts of plantain seed husk, 20 parts of inulin, 0.1 part of dried orange peel enzyme and 0.1 part of maltitol;
the raw materials for preparing the leather blank are as follows: 50 parts of pure milk, 1 part of vegetable oil, 1 part of cream, 20 parts of glutinous rice flour, 1 part of glutinous rice flour, 20 parts of orange powder, 10 parts of blueberry powder and 1 part of maltitol.
The preparation method of the pastry capable of promoting intestinal peristalsis and benefiting intestinal health, which is described in the embodiment, is the same as that of the embodiment 1.
Example 8
The cake capable of promoting intestinal peristalsis and benefiting intestinal health comprises cake stuffing and a cake blank, wherein the cake stuffing and the cake blank are calculated according to parts by mass,
the stuffing is prepared from the following raw materials: 100 parts of purple sweet potato powder, 0.1 part of Plantago ovata seed husk, 0.1 part of inulin, 20 parts of dried orange peel enzyme and 20 parts of maltitol;
the raw materials for preparing the leather blank are as follows: 1 part of pure milk, 10 parts of vegetable oil, 20 parts of cream, 1 part of glutinous rice flour, 20 parts of glutinous rice flour, 1 part of orange powder, 0.1 part of blueberry powder and 20 parts of maltitol.
The preparation method of the pastry capable of promoting intestinal peristalsis and benefiting intestinal health, which is described in the embodiment, is the same as that of the embodiment 1.
Example 9
The cake capable of promoting intestinal peristalsis and beneficial to intestinal health comprises cake stuffing and a skin, wherein the formula of the raw materials for preparing the stuffing and the formula of the raw materials for preparing the skin are the same as those in the embodiment 1.
The preparation method of the cake capable of promoting intestinal peristalsis and benefiting intestinal health, which is disclosed by the embodiment, comprises the following steps:
(1) micronizing Plantago ovata forsk to particle size of 48-75 μm to obtain Plantago ovata forsk shell powder;
(2) mixing the Plantago ovata seed husk powder with the purple sweet potato powder, the inulin, the dried orange peel enzyme and the maltitol according to the selected mass parts, and fully stirring until the color of the stuffing is uniform and fine to obtain the cake stuffing;
(3) heating the cake stuffing to 121 ℃ and sterilizing for 15 minutes to obtain sterilized cake stuffing;
(4) mixing pure milk, maltitol, vegetable oil, cream, glutinous rice flour, orange powder and matcha powder according to selected parts by weight, and stirring until the color is uniform and fine to obtain a leather blank mixed material;
(5) putting the leather blank mixed material into a cooking pot for cooking thoroughly to obtain a leather blank;
(6) respectively placing the cake stuffing and the skin blank in a hopper of a cake forming machine, and carrying out compression molding to obtain the cake capable of promoting intestinal peristalsis and benefiting intestinal health;
(7) and packaging the cakes by a packaging machine to obtain finished products of the cakes.
Comparative example 1
The cake of the comparative example comprises cake stuffing and a skin blank, wherein the stuffing is prepared from the following raw materials in parts by mass: 100 parts of purple sweet potato powder, 20 parts of inulin and 20 parts of maltitol;
the raw materials for preparing the leather blank are as follows: 1 part of pure milk, 10 parts of vegetable oil, 20 parts of cream, 1 part of glutinous rice flour, 20 parts of glutinous rice flour, 1 part of orange powder, 0.1 part of blueberry powder and 20 parts of maltitol.
The preparation method of the cake in the comparative example comprises the following steps:
(1) mixing and fully stirring the raw materials for preparing the stuffing according to the selected mass part until the stuffing has uniform and fine color and luster to obtain the cake stuffing;
(2) heating the cake stuffing to 121 ℃ and sterilizing for 15 minutes to obtain sterilized cake stuffing;
(3) mixing and stirring the raw materials for preparing the leather blank according to the selected parts by weight until the color is uniform and fine to obtain a leather blank mixed material;
(4) putting the leather blank mixed material into a cooking pot for cooking thoroughly to obtain a leather blank;
(5) respectively placing the cake stuffing and the skin blank in a hopper of a cake forming machine, and carrying out compression molding to obtain the cake of the comparative example;
(6) and packaging the cakes by a packaging machine to obtain finished products of the cakes.
Comparative example 2
The cake of the comparative example comprises cake stuffing and a skin blank, wherein, according to the mass part,
the stuffing is prepared from the following raw materials: 100 parts of purple sweet potato powder, 5 parts of Plantago ovata seed husk and 20 parts of maltitol;
the raw materials for preparing the leather blank are as follows: 1 part of pure milk, 10 parts of vegetable oil, 20 parts of cream, 1 part of glutinous rice flour, 20 parts of glutinous rice flour, 1 part of orange powder, 0.1 part of blueberry powder and 20 parts of maltitol.
The preparation method of the cake described in this comparative example was the same as that of example 1.
Comparative example 3
The cake of the comparative example comprises cake stuffing and a skin blank, wherein, according to the mass part,
the stuffing is prepared from the following raw materials: 100 parts of purple sweet potato powder, 5 parts of dried orange peel enzyme and 20 parts of maltitol;
the raw materials for preparing the leather blank are as follows: 1 part of pure milk, 10 parts of vegetable oil, 20 parts of cream, 1 part of glutinous rice flour, 20 parts of glutinous rice flour, 1 part of orange powder, 0.1 part of blueberry powder and 20 parts of maltitol.
The preparation method of the cake described in the comparative example is the same as that of comparative example 1.
Comparative example 4
The cake of the comparative example comprises cake stuffing and a blank, wherein the preparation raw material formula of the stuffing and the preparation raw material formula of the blank are the same as those in example 1.
The preparation method of the cake of the comparative example comprises the following steps:
(1) pulverizing Plantago ovata forsk shell into particle size of 120-;
(2) mixing the Plantago ovata seed husk powder with the purple sweet potato powder, the inulin, the dried orange peel enzyme and the maltitol according to the selected mass parts, and fully stirring until the color of the stuffing is uniform and fine to obtain the cake stuffing;
(3) heating the cake stuffing to 121 ℃ and sterilizing for 15 minutes to obtain sterilized cake stuffing;
(4) mixing pure milk, vegetable oil, cream, glutinous rice flour, orange powder and matcha powder according to selected parts by weight, and stirring until the color is uniform and fine to obtain a leather blank mixed material;
(5) putting the leather blank mixed material into a cooking pot for cooking thoroughly to obtain a leather blank;
(6) respectively placing the cake stuffing and the skin blank in a hopper of a cake forming machine, and carrying out compression molding to obtain the cake of the comparative example;
(7) and packaging the cakes by a packaging machine to obtain finished products of the cakes.
Comparative example 5
The cake of the comparative example comprises cake stuffing and a blank, wherein the preparation raw material formula of the stuffing and the preparation raw material formula of the blank are the same as those in example 1.
The preparation method of the cake of the comparative example comprises the following steps:
(1) pulverizing Plantago ovata forsk shell into powder with particle size less than 38 μm by common pulverizer to obtain Plantago ovata forsk shell powder;
(2) mixing the Plantago ovata seed husk powder with the purple sweet potato powder, the inulin, the dried orange peel enzyme and the maltitol according to the selected mass parts, and fully stirring until the color of the stuffing is uniform and fine to obtain the cake stuffing;
(3) heating the cake stuffing to 121 ℃ and sterilizing for 15 minutes to obtain sterilized cake stuffing;
(4) mixing pure milk, vegetable oil, cream, glutinous rice flour, orange powder and matcha powder according to selected parts by weight, and stirring until the color is uniform and fine to obtain a leather blank mixed material;
(5) putting the leather blank mixed material into a cooking pot for cooking thoroughly to obtain a leather blank;
(6) respectively placing the cake stuffing and the skin blank in a hopper of a cake forming machine, and carrying out compression molding to obtain the cake of the comparative example;
(7) and packaging the cakes by a packaging machine to obtain finished products of the cakes.
Testing of bowel relaxing efficacy of pastry
The cake products obtained in the examples and comparative examples were tested for their bowel relaxing effect by the following animal tests.
1. Small bowel movement test
Adult healthy male ICR mice with the weight of 18-22g are selected and randomly divided into a model group, a blank group, a test group 1-9 and a comparison group 1-5, wherein each group comprises 10 mice. The test 1-9 groups, the comparison 1-5 groups were each fed with 16.7g/kg of test sample (from examples 1-9, comparative examples 1-5, respectively), and the blank and model groups were gavaged with distilled water for 14 days.
After the test sample was given for 14d, each group of mice was fasted for 16h without water deprivation. The model group, the test 1-9 group and the comparison 1-5 group were administered with compound diphenoxylate (5 mg/kg. BW) by gavage, and the blank group was administered with distilled water. After 0.5h of compound diphenoxylate, the test 1-9 groups and the comparison 1-5 groups were administered with the ink containing the test sample (containing 5% activated carbon powder and 10% gum arabic), and the blank and model groups were administered with the ink for intragastric administration. After 25min, the cervical vertebrae were taken off immediately to sacrifice the animal, the abdominal cavity was opened to separate mesentery, the intestinal canal from the pylorus, the lower end to the ileocecal part at the upper end was cut and placed on a tray, the small intestine was gently pulled into a straight line, the length of the intestinal canal was measured as the "total length of the small intestine", and the length from the pylorus to the front edge of ink was measured as the "ink propulsion length". The ink propulsion rate was calculated as follows:
the ink propelling rate%
The results are shown in Table 1:
TABLE 1 Effect of test samples on intestinal motility in mice
Note: compared with the model group, the difference is significant, P <0.05, and the difference is very significant, P < 0.01.
Table 1 the results show that: compared with the blank group, the model group has obviously reduced ink propulsion rate in the small intestine and has extremely obvious difference (P <0.01), which indicates that the model is successfully manufactured. Compared with the test groups 1-4 and 9 and the comparison group 4 and the model group, the ink propulsion rate is obviously improved, and has extremely significant difference (P <0.01), wherein the formula of the example 1 is the same as that of the example 9 and the comparison groups 4 and 5, the granularity of the Plantago ovata husk powder is different, and the ink propulsion rate of the test group 1 is significantly higher than that of the test group 9 and the comparison groups 4 and 5; compared with the test 5-8 group, the comparison 5 group and the model group, the ink propulsion rate is obviously improved, and the obvious difference is achieved (P is less than 0.05); compared with the groups 1-3 and the model group, the ink propulsion rate is not obviously improved, and the difference is not obvious (P is more than 0.05); the effect of promoting the ink propulsion rate in the intestines of the mice of the constipation model is proved by the invention.
2. Determination of defecation time, stool particle count and stool quality
Adult healthy male ICR mice with the weight of 18-22g are selected and randomly divided into a model group, a blank group, a test group 1-9 and a comparison group 1-5, wherein each group comprises 10 mice. The test 1-9 groups, the comparison 1-5 groups were each fed with 16.7g/kg of test sample (from examples 1-9, comparative examples 1-5, respectively), and the blank and model groups were gavaged with distilled water for 14 days.
After the test sample was given for 14d, each group of mice was fasted for 16h without water deprivation. Distilled water was given to the blank group, and compound diphenoxylate (10 mg/kg. BW) was administered to the model group, test groups 1-9, and comparative groups 1-5 by gavage. After 0.5h of compound diphenoxylate, the mice of the blank group and the model group were subjected to intragastric gavage with ink, the test group was given ink containing the test sample, and the animals were kept in a single cage and were fed with normal drinking water. Starting from the ink filling, the black excrement discharging time of the first grains of each animal, the number of the black excrement discharging grains within 5 hours and the quality are recorded.
The results are shown in Table 2:
TABLE 2 influence of the test samples on the defecation time, the stool particle number and the stool quality of the mice
Note: compared with the model group, the difference is significant, P <0.05, and the difference is very significant, P < 0.01.
Table 2 the results show: compared with the blank group, the model group has the advantages that the time for starting to defecate is obviously prolonged, the number of the defecate particles and the quality of the defecate are obviously reduced, and the model group has extremely significant difference (P <0.01), which indicates that the model is successfully manufactured. Compared with the model group, the time for starting to discharge the black feces of the groups 1, 2 and 4 is obviously shortened, and the time for starting to discharge the black feces of the groups 3, 5 to 9, the time for starting to discharge the black feces of the groups 4 and 5 is obviously shortened, and the time for starting to discharge the black feces of the groups 3 and 5 is obviously shortened, and the time for starting to discharge the black feces of the groups 1 to 3 is not obviously different (P is more than 0.05); compared with a model group, the numbers of the excrement grains and the excrement quality of the groups 1 to 4 are obviously increased and have very significant difference (P <0.01), the numbers of the excrement grains and the excrement quality of the groups 5 to 9 and the groups 4 and 5 are obviously increased and have significant difference (P <0.05), and the numbers of the excrement grains and the excrement quality of the groups 1 to 3 are not obviously increased and have no significant difference (P >0.05), so that the product has the function of promoting the defecation of the constipation model mouse.
In conclusion, the cake capable of promoting intestinal peristalsis and benefiting intestinal health has the effect of increasing the ink propulsion rate in the intestines of mice of a constipation model, the time for mice of a test group to start defecation is obviously shortened, and the quantity and the quality of excrement are obviously increased, so that the cake has the effect of relaxing bowel on constipation of the constipation mice.
Pastry taste testing
The confectionery products of examples and comparative examples 4 and 5 were subjected to sensory quality evaluation by 10 quality panel evaluators.
Evaluation range: mouthfeel (60), appearance (40); evaluation criteria: the mouthfeel is as follows: fine and smooth for 50-60 minutes; not fine and smooth enough, slightly rough feeling, 30-50 minutes; coarse, 0-30 min;
color: uniform, bright and beautiful color, 30-40, relatively uniform color, bright and beautiful color, 20-30 minutes, non-uniform color, or dark color for 0-20 minutes.
TABLE 3 sensory evaluation of the products
| Name of article | Taste score (mean) | Color score (mean) |
| Example 1 | 56.2 | 33.1 |
| Example 2 | 54.8 | 35.7 |
| Example 3 | 52.5 | 32.8 |
| Example 4 | 53.3 | 34.1 |
| Example 5 | 50.1 | 31.5 |
| Example 6 | 51.1 | 31.8 |
| Example 7 | 45.5 | 28.2 |
| Example 8 | 46.5 | 29.1 |
| Example 9 | 43.2 | 26.5 |
| Comparative example 4 | 38.6 | 18.7 |
| Comparative example 5 | 48.3 | 30.3 |
The data in Table 3 show that compared with comparative example 4, the cakes in examples 1-9 and comparative example 5 have the advantages of fine and smooth mouthfeel and bright color. Of these, examples 1 to 6 are preferred embodiments, and further, examples 1 to 4 are more preferred embodiments.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (10)
1. The cake filling capable of promoting intestinal peristalsis and benefiting intestinal health is characterized by comprising the following preparation raw materials in parts by mass:
1-100 parts of purple sweet potato powder, 0.1-20 parts of Plantago ovata seed husk, 0.1-20 parts of inulin, 0.1-20 parts of dried orange peel enzyme and 0.1-20 parts of maltitol.
2. The pastry filling capable of promoting intestinal peristalsis and benefiting intestinal health as claimed in claim 1, is prepared from the following raw materials in parts by weight:
10-50 parts of purple sweet potato powder, 1-10 parts of Plantago ovata seed husk, 2-10 parts of inulin, 2-5 parts of dried orange peel enzyme and 2-8 parts of maltitol.
3. A process for preparing a confectionery filling for promoting intestinal motility and improving intestinal health according to claim 1 or 2, comprising:
s1, crushing Plantago ovata forsk shells to obtain Plantago ovata forsk shell powder;
s2, mixing and stirring the Plantago ovata seed husk powder, purple sweet potato powder, inulin, dried orange peel enzyme and maltitol according to the selected mass parts to obtain the cake filling capable of promoting intestinal peristalsis and beneficial to intestinal health.
4. The method for preparing a confectionery filling for promoting intestinal motility and improving intestinal health according to claim 3,
step S1 specifically includes: micronizing Plantago ovata forsk to obtain Plantago ovata forsk shell powder.
5. The method for preparing a pastry filling promoting intestinal peristalsis and benefiting intestinal health according to claim 4, wherein the method comprises the following steps:
the particle size of the Plantago ovata forsk shell powder is 38-75 μm.
6. The cake capable of promoting intestinal peristalsis and benefiting intestinal health is characterized in that: comprising the pastry filling for promoting intestinal motility and benefiting intestinal health as defined in claim 1 or 2.
7. The pastry capable of promoting intestinal peristalsis and benefiting intestinal health as claimed in claim 6, further comprising a skin blank; the blank is prepared from the following raw materials in parts by weight:
1-50 parts of milk, 1-10 parts of edible oil, 1-20 parts of cream, 1-20 parts of glutinous rice flour, 1-20 parts of orange powder, 0.1-10 parts of food seasoning powder and 1-20 parts of maltitol.
8. The cake with the function of promoting intestinal peristalsis and benefiting intestinal health as claimed in claim 7, wherein the raw materials for preparing the dough comprise, in parts by mass:
10-30 parts of milk, 2-5 parts of edible oil, 3-8 parts of cream, 3-8 parts of glutinous rice flour, 3-8 parts of orange powder, 1-2 parts of food seasoning powder and 2-8 parts of maltitol.
9. A method for preparing a confectionery product for promoting intestinal motility and improving intestinal health according to any one of claims 6 to 8, comprising:
A1. mixing and stirring milk, edible oil, cream, sticky rice flour, glutinous rice flour, clarified flour, food seasoning powder and maltitol according to the selected parts by weight to obtain a dough mixture;
A2. steaming the blank mixed material to obtain a blank;
A3. and pressing and molding the wrapper blank and the cake stuffing to obtain the cake capable of promoting intestinal peristalsis and benefiting intestinal health.
10. The method for preparing a pastry capable of promoting intestinal peristalsis and benefiting intestinal health according to claim 9, characterized in that:
heating the cake filling to 121 ℃ before the step A3, sterilizing for 5-30 minutes to obtain a sterilized cake filling, and pressing and molding the wrapper blank and the sterilized cake filling in the step A3.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105796662A (en) * | 2016-03-31 | 2016-07-27 | 河南蓝图制药有限公司 | Psyllium seed husk powder and inulin composition |
| CN109645337A (en) * | 2017-10-11 | 2019-04-19 | 张勇 | A kind of production method of the ice rind purple sweet potato moon-cake of suitable new hand |
| CN110367429A (en) * | 2019-08-08 | 2019-10-25 | 浙江丰岛食品股份有限公司 | A kind of preparation method of dried orange peel ferment drink |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105796662A (en) * | 2016-03-31 | 2016-07-27 | 河南蓝图制药有限公司 | Psyllium seed husk powder and inulin composition |
| CN109645337A (en) * | 2017-10-11 | 2019-04-19 | 张勇 | A kind of production method of the ice rind purple sweet potato moon-cake of suitable new hand |
| CN110367429A (en) * | 2019-08-08 | 2019-10-25 | 浙江丰岛食品股份有限公司 | A kind of preparation method of dried orange peel ferment drink |
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Application publication date: 20200904 |