CN112369602A - Eleusine coracana rhizome and dried orange peel cake and preparation method thereof - Google Patents
Eleusine coracana rhizome and dried orange peel cake and preparation method thereof Download PDFInfo
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- CN112369602A CN112369602A CN202011221404.5A CN202011221404A CN112369602A CN 112369602 A CN112369602 A CN 112369602A CN 202011221404 A CN202011221404 A CN 202011221404A CN 112369602 A CN112369602 A CN 112369602A
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- 244000078127 Eleusine coracana Species 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
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- 241000209215 Eleusine Species 0.000 claims abstract description 44
- 235000013499 Eleusine coracana subsp coracana Nutrition 0.000 claims abstract description 31
- 239000000463 material Substances 0.000 claims abstract description 28
- 241000037831 Polygonatum sibiricum Species 0.000 claims abstract description 8
- 238000002474 experimental method Methods 0.000 claims abstract description 7
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- 238000001035 drying Methods 0.000 claims description 16
- 238000004806 packaging method and process Methods 0.000 claims description 11
- 241000675108 Citrus tangerina Species 0.000 claims description 10
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- 238000005303 weighing Methods 0.000 claims description 9
- 239000003814 drug Substances 0.000 claims description 7
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- 238000001816 cooling Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 241000756042 Polygonatum Species 0.000 claims description 5
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- 239000001888 Peptone Substances 0.000 claims description 4
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- 239000008103 glucose Substances 0.000 claims description 4
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- 238000009472 formulation Methods 0.000 claims description 3
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- 238000010298 pulverizing process Methods 0.000 claims description 3
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- 230000006698 induction Effects 0.000 claims 1
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- 239000008280 blood Substances 0.000 abstract description 6
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- AZQWKYJCGOJGHM-UHFFFAOYSA-N 1,4-benzoquinone Chemical compound O=C1C=CC(=O)C=C1 AZQWKYJCGOJGHM-UHFFFAOYSA-N 0.000 description 2
- 241000037826 Polygonatum kingianum Species 0.000 description 2
- MWPLVEDNUUSJAV-UHFFFAOYSA-N anthracene Chemical compound C1=CC=CC2=CC3=CC=CC=C3C=C21 MWPLVEDNUUSJAV-UHFFFAOYSA-N 0.000 description 2
- 230000004071 biological effect Effects 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
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- 241000168720 Panax japonicus Species 0.000 description 1
- 235000003174 Panax japonicus Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
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- 229920005610 lignin Polymers 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 230000002438 mitochondrial effect Effects 0.000 description 1
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- LPMXVESGRSUGHW-HBYQJFLCSA-N ouabain Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@@H]1C[C@@]2(O)CC[C@H]3[C@@]4(O)CC[C@H](C=5COC(=O)C=5)[C@@]4(C)C[C@@H](O)[C@@H]3[C@@]2(CO)[C@H](O)C1 LPMXVESGRSUGHW-HBYQJFLCSA-N 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
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- 229910052717 sulfur Inorganic materials 0.000 description 1
- 150000008130 triterpenoid saponins Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a finger millet sealwort and dried orange peel cake and a preparation method thereof, and relates to the technical field of food. The invention comprises experimental materials, experimental equipment and instruments, a process route, a basic formula and an experimental method. The addition of the eleusine and the polygonatum sibiricum which are rich in polysaccharide and flavonoid compounds has the effects of preventing diseases, delaying senescence, resisting gene mutation, controlling blood fat and blood pressure and the like, effectively reduces active free radicals in a human body, is a natural antioxidant with great application prospect, and solves the problem that the existing dried orange peel cake is single in taste by adding the eleusine and the polygonatum sibiricum, so that the dried orange peel cake is more easily accepted by the public.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a eleusine sealwort tangerine peel cake and a preparation method thereof.
Background
Finger millet: finger millet (eleusineescoracana (L.) gartn), also known as barnyard millet, finger millet and the like. The eleusine is rich in nutrition, has higher content of dietary fiber, polyphenol, mineral substances and sulfur-containing amino acid, and particularly has the highest calcium and potassium content in all grains. Researches show that the eleusine has the physiological functions of resisting oxidation, resisting aging, resisting cancer, preventing diabetes, protecting heart, resisting hyperlipidemia and the like.
Rhizoma polygonati: rhizoma Polygonati belongs to the genus Polygonatum of Liliaceae, also called Polygonatum kingianum, Zingiber saxifragrans, Gynura bicolor, Gynura japonica, and Panax japonicus, the species adopted in Chinese pharmacopoeia mainly include rhizoma Polygonati, Polygonatum kingianum and Polygonatum cyrtonema, the Polygonatum cyrtonema is one of the basic species of the traditional Chinese medicine rhizoma, the rhizome is used as medicine, also called rhizoma Polygonati. Invigorating spleen, moistening lung, invigorating kidney, etc. The main chemical components of the rhizome of Polygonatum cyrtonema include polysaccharide and steroid saponin. The polysaccharide has effects of regulating immunity, reducing blood sugar, resisting aging, resisting chemical liver injury, protecting hippocampal mitochondrial structure of dementia mouse, and the steroid saponin has effects of reducing blood lipid, resisting virus, and improving dysmnesia. Rhizoma Polygonati is a common Chinese medicinal material, is a homologous species of medicine and food, and can be used as clinical formula, Chinese patent medicine production, health food compatibility and medicinal food raw materials. Polygonatum cyrtonema is a medicinal and edible material. The rhizoma Polygonati root tuber contains saccharide, flavone, triterpenoid saponin, steroid saponin, anthracene, quinone, cardiac glycoside, lignin, volatile oil, etc. However, the existing dried orange peel cake does not have biological activities of resisting aging, reducing blood fat, resisting oxidation, enhancing immune function and the like, and the existing dried orange peel cake has single taste and is not easy to be accepted by the public.
Disclosure of Invention
The invention aims to provide a eleusine sealwort dried orange peel cake and a preparation method thereof, which aim to solve the existing problems: however, the existing dried orange peel cake does not have biological activities of resisting aging, reducing blood fat, resisting oxidation, enhancing immune function and the like, and the existing dried orange peel cake has single taste and is not easy to be accepted by the public.
In order to solve the technical problems, the invention is realized by the following technical scheme:
the invention relates to a finger millet sealwort and dried orange peel cake and a preparation method thereof, comprising experimental materials, experimental equipment and instruments, a basic formula, a process route and an experimental method, wherein the experimental materials comprise;
finger millet, sealwort, tangerine peel powder, white granulated sugar and guar gum
Total colony count measuring reagent: peptone, yeast extract, glucose, agar, distilled water, phosphate buffer and sterile normal saline.
Further, the experimental equipment and apparatus includes;
equipment: pulverizer, XFB-400; electronic scales, EI-02S; electromagnetic oven, XDW-2200.
The instrument comprises the following steps: an electric heating air blast drying box; an analytical electronic balance; air bath shaker, HZQ-C; a constant temperature and humidity incubator, HWS; an ultra-clean bench, ZHJH-C1106B; vertical high pressure steam sterilizer, LDZM-40L.
Further, the base recipe comprises;
1. a basic formulation;
finger millet 20g, sealwort 25g, water 250g, white granulated sugar 25g, guar gum 1g, dried orange peel 2g
2. A process route;
pretreating raw and auxiliary materials, weighing raw and auxiliary materials, decocting rhizoma polygonati powder in water, filtering, adding white granulated sugar, continuously decocting, adding guar gum, forming, adding tangerine peel powder, drying, cooling, and packaging to obtain a finished product.
3. The key points of the operation are as follows;
(1) pretreating raw materials and auxiliary materials: pulverizing dried rhizoma Polygonati with a traditional Chinese medicine pulverizer, and sieving with 80 mesh sieve;
(2) weighing raw materials and auxiliary materials: weighing the required raw and auxiliary materials according to the required dosage;
(3) development of eleusine eleusina rhizome and dried orange peel cakes: decocting rhizoma Polygonati in water, stirring while decocting, filtering after 1 hr, adding white sugar into the filtrate, and decocting until white sugar is completely melted; decocting Eleusine Corcana with water to gelatinize, stirring with rhizoma Polygonati filtrate, adding guar gum powder, adding pericarpium Citri Tangerinae powder when it is in cake form, oven drying, and cooling to obtain final product;
(4) drying: because the eleusine rhizome and dried orange peel cake has excessive water, the eleusine rhizome and dried orange peel cake needs to be dried for 5 hours in a forced air drying oven at 80 ℃;
(5) packaging: and wrapping the cooled eleusine sealwort tangerine peel cake by using air-tight pollution-free food-grade glutinous rice paper, then packaging the wrapped cake by using paper to obtain a finished product.
Further, the experimental method comprises.
1. Performing single-factor test on the finger millet sealwort dried orange peel cake;
(1) influence of addition amount of sealwort powder on quality of Eleusine coracana pericarpium citri reticulatae cake
Under the condition that the addition amount of water is 300g, the addition amount of finger millet is 20g, the addition amount of white granulated sugar is 25g, the addition amount of guar gum is 1.5g and the addition amount of dried orange peel is 2g, the influence of the addition amounts of sealwort of 20g, 25g, 30g, 35g and 40g on the quality of the sealwort eleusine and dried orange peel cake is examined in sequence.
(2) Influence of addition amount of white granulated sugar on quality of eleusine sealwort dried orange peel cake
Under the condition that the addition amount of water is 300g, the addition amounts of finger millet is 20g, the addition amount of sealwort powder is 25g, the addition amounts of guar gum is 1.5g and the addition amount of dried orange peel is 2g, the influence of the addition amounts of white granulated sugar respectively being 15g, 20g, 25g, 30g and 35g on the quality of the cakes containing finger millet, sealwort and dried orange peel is examined in sequence.
(3) Influence of guar gum addition on quality of Eleusine coracana pericarpium citri reticulatae cake
Under the condition that the addition amount of water is 300g, the addition amount of eleusine is 20g, the addition amount of polygonatum sibiricum powder is 25g, the addition amount of white granulated sugar is 25g and the addition amount of dried orange peel is 2g, the influence of the addition amounts of guar gum of 1.5g, 2g, 2.5g, 3g and 3.5g on the quality of the eleusine orange peel cake is examined in sequence.
(4) Influence of addition amount of dried orange peel on quality of managave sealwort dried orange peel cake
Under the condition that the addition amount of water is 300g, the addition amount of eleusine is 20g, the addition amount of polygonatum sibiricum powder is 25g, the addition amount of white granulated sugar is 25g and the addition amount of guar gum is 2g, the influence of the addition amounts of the dried orange peel of 1g, 1.5g, 2g, 2.5g and 3g on the quality of the eleusine orange peel cake is examined in sequence.
(5) Influence of drying time on quality of eleusine sealwort dried orange peel cake
Under the condition that the addition amount of water is 300g, the addition amount of eleusine is 20g, the addition amount of polygonatum powder is 25g, the addition amount of white granulated sugar is 25g, the addition amount of guar gum is 2g, and the addition amount of dried orange peel is 2g, the influence of the drying time of 3.5h, 4h, 4.5h, 5h and 5.5h on the quality of the eleusine orange peel cake is examined in sequence.
The invention has the following beneficial effects:
1. the flavonoids compounds of eleusine and polygonatum have the effects of preventing diseases, delaying senility, resisting gene mutation, controlling blood fat, blood pressure and the like by adding, effectively reduce active free radicals in a human body, and are natural antioxidants with great application prospects.
2. The dietary fiber content is increased by adding the eleusine coracana, and the satiety of the dried orange peel cake is improved.
3. The sealwort well solves the problem that the existing dried orange peel cake has single taste, so that the cake is more easily accepted by the public.
Of course, it is not necessary for any product in which the invention is practiced to achieve all of the above-described advantages at the same time.
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.
The invention relates to a finger millet sealwort and dried orange peel cake and a preparation method thereof, comprising experimental materials, experimental equipment and instruments, a basic formula, a process route and an experimental method, wherein the experimental materials comprise;
finger millet, sealwort, tangerine peel powder, white granulated sugar and guar gum
Total colony count measuring reagent: peptone, yeast extract, glucose, agar, distilled water, phosphate buffer and sterile normal saline.
The experimental equipment and the instrument comprise;
equipment: pulverizer, XFB-400; electronic scales, EI-02S; electromagnetic oven, XDW-2200.
The instrument comprises the following steps: an electric heating air blast drying box; an analytical electronic balance; air bath shaker, HZQ-C; a constant temperature and humidity incubator, HWS; an ultra-clean bench, ZHJH-C1106B; vertical high pressure steam sterilizer, LDZM-40L.
The basic formula comprises;
1. a basic formulation;
finger millet 20g, sealwort 25g, water 250g, white granulated sugar 25g, guar gum 1g, dried orange peel 2g
2. A process route;
pretreating raw and auxiliary materials, weighing raw and auxiliary materials, decocting rhizoma polygonati powder in water, filtering, adding white granulated sugar, continuously decocting, adding guar gum, forming, adding tangerine peel powder, drying, cooling, and packaging to obtain a finished product.
3. The key points of the operation are as follows;
(1) pretreating raw materials and auxiliary materials: pulverizing dried rhizoma Polygonati with a traditional Chinese medicine pulverizer, and sieving with 80 mesh sieve;
(2) weighing raw materials and auxiliary materials: weighing the required raw and auxiliary materials according to the required dosage;
(3) development of eleusine eleusina rhizome and dried orange peel cakes: decocting rhizoma Polygonati in water, stirring while decocting, filtering for 1 hr to obtain filtrate, adding white sugar, decocting until white sugar is completely melted, adding guar gum powder, adding pericarpium Citri Tangerinae powder when it is in cake shape, oven drying, and cooling to obtain the final product;
(4) drying: because the eleusine rhizome and dried orange peel cake has excessive water, the eleusine rhizome and dried orange peel cake needs to be dried for 5 hours in a forced air drying oven at 80 ℃;
(5) packaging: and wrapping the cooled eleusine sealwort tangerine peel cake by using air-tight pollution-free food-grade glutinous rice paper, then packaging the wrapped cake by using paper to obtain a finished product.
The experimental method comprises the following steps.
1. Performing single-factor test on the finger millet sealwort dried orange peel cake;
(1) influence of addition amount of sealwort powder on quality of Eleusine coracana pericarpium citri reticulatae cake
Under the condition that the addition amount of water is 300g, the addition amount of finger millet is 20g, the addition amount of white granulated sugar is 25g, the addition amount of guar gum is 1.5g and the addition amount of dried orange peel is 2g, the influence of the addition amounts of sealwort of 20g, 25g, 30g, 35g and 40g on the quality of the sealwort eleusine and dried orange peel cake is examined in sequence.
(2) Influence of addition amount of white granulated sugar on quality of eleusine sealwort dried orange peel cake
Under the condition that the addition amount of water is 300g, the addition amounts of finger millet is 20g, the addition amount of sealwort powder is 25g, the addition amounts of guar gum is 1.5g and the addition amount of dried orange peel is 2g, the influence of the addition amounts of white granulated sugar respectively being 15g, 20g, 25g, 30g and 35g on the quality of the cakes containing finger millet, sealwort and dried orange peel is examined in sequence.
(3) Influence of guar gum addition on quality of Eleusine coracana pericarpium citri reticulatae cake
Under the condition that the addition amount of water is 300g, the addition amount of eleusine is 20g, the addition amount of polygonatum sibiricum powder is 25g, the addition amount of white granulated sugar is 25g and the addition amount of dried orange peel is 2g, the influence of the addition amounts of guar gum of 1.5g, 2g, 2.5g, 3g and 3.5g on the quality of the eleusine orange peel cake is examined in sequence.
(4) Influence of addition amount of dried orange peel on quality of managave sealwort dried orange peel cake
Under the condition that the addition amount of water is 300g, the addition amount of eleusine is 20g, the addition amount of polygonatum sibiricum powder is 25g, the addition amount of white granulated sugar is 25g and the addition amount of guar gum is 2g, the influence of the addition amounts of the dried orange peel of 1g, 1.5g, 2g, 2.5g and 3g on the quality of the eleusine orange peel cake is examined in sequence.
(5) Influence of drying time on quality of eleusine sealwort dried orange peel cake
Under the condition that the addition amount of water is 300g, the addition amount of eleusine is 20g, the addition amount of polygonatum powder is 25g, the addition amount of white granulated sugar is 25g, the addition amount of guar gum is 2g, and the addition amount of dried orange peel is 2g, the influence of the drying time of 3.5h, 4h, 4.5h, 5h and 5.5h on the quality of the eleusine orange peel cake is examined in sequence.
One specific application of this embodiment is: preparing experimental materials, finger millet, rhizoma polygonati, dried orange peel powder, white granulated sugar, guar gum and a total bacterial colony measuring reagent: peptone, yeast extract, glucose, agar, distilled water, phosphate buffer, sterile physiological saline, an experimental equipment crusher, XFB-400; electronic scales, EI-02S; electromagnetic oven, XDW-2200, laboratory instruments: an electric heating air blast drying box; an analytical electronic balance; air bath shaker, HZQ-C; a constant temperature and humidity incubator, HWS; an ultra-clean bench, ZHJH-C1106B; a vertical high pressure steam sterilizer, LDZM-40L, a basic formula, 1, a basic formula; 20g of eleusine coracana, 25g of rhizoma polygonati, 250g of water, 25g of white granulated sugar, 1g of guar gum and 2g of dried orange peel, and a process route is adopted; raw and auxiliary materials are pretreated, the sealwort powder is boiled by adding water, the mixture is filtered, the filtrate is boiled continuously by adding white granulated sugar, guar gum is added for forming, the tangerine peel powder is added, the mixture is dried and cooled, and the finished product is packaged.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (4)
1. The eleusine rhizome and dried orange peel cake comprises experimental materials, experimental equipment and instruments, a basic formula and an experimental method, wherein the experimental materials comprise:
finger millet (a product of a new landmark), rhizoma polygonati (a product of a new landmark), dried orange peel, white granulated sugar or other sugar substitutes, guar gum or other edible gums with similar effects;
total colony count measuring reagent: peptone, yeast extract, glucose, agar, distilled water, phosphate buffer and sterile normal saline.
2. The sealwort elegans peel cake and the preparation method thereof as claimed in claim 1, wherein the experimental equipment and instruments comprise;
equipment: pulverizer, XFB-400; electronic scales, EI-02S; induction cookers, XDW-2200;
the instrument comprises the following steps: an electric heating air blast drying box; an analytical electronic balance; air bath shaker, HZQ-C; a constant temperature and humidity incubator, HWS; an ultra-clean bench, ZHJH-C1106B; vertical high pressure steam sterilizer, LDZM-40L.
3. The sealwort elegans peel cake and the preparation method thereof as claimed in claim 1, wherein the basic formula comprises;
1. a basic formulation;
finger millet 20g, sealwort 25g, water 250g, white granulated sugar 25g, guar gum 1g, dried orange peel 2g
2. A process route;
finger millet, water adding, boiling and pasting, raw and auxiliary material pretreatment, raw and auxiliary material weighing, water adding, boiling, filtering, filtrate, white granulated sugar adding, continuing boiling, guar gum adding, forming, tangerine peel powder adding, drying, cooling and packaging to obtain a finished product;
3. the key points of the operation are as follows;
(1) pretreating raw materials and auxiliary materials: pulverizing dried Eleusine Corcana and rhizoma Polygonati with a traditional Chinese medicine pulverizer, and sieving with 60-100 mesh sieve;
(2) weighing raw materials and auxiliary materials: weighing the required raw and auxiliary materials according to the required dosage;
(3) development of eleusine eleusina rhizome and dried orange peel cakes: decocting rhizoma Polygonati in water, stirring while decocting, filtering after 1 hr to obtain filtrate, decocting Eleusine coracana in water to gelatinize, adding rhizoma Polygonati filtrate and white sugar, decocting until white sugar is completely melted, adding guar gum powder, adding pericarpium Citri Tangerinae powder when it is in the form of cake, oven drying, and cooling to obtain the final product;
(4) drying: because the eleusine rhizome and dried orange peel cake has excessive water, the eleusine rhizome and dried orange peel cake needs to be dried for 5 hours in a forced air drying oven at 80 ℃;
(5) packaging: and wrapping the cooled eleusine sealwort tangerine peel cake by using air-tight pollution-free food-grade glutinous rice paper, and then packaging the wrapped cake by using paper in a packaging bag, and carrying out air inflation packaging or vacuum packaging to obtain a finished product.
4. The sealwort elegans peel cake and the preparation method thereof as claimed in claim 1, wherein the experimental method comprises;
1. performing single-factor test on the finger millet sealwort dried orange peel cake;
(1) influence of addition amount of sealwort powder on quality of Eleusine coracana pericarpium citri reticulatae cake
Under the condition that the addition amount of water is 300g, the addition amounts of finger millet is 20g, the addition amount of white granulated sugar is 25g, the addition amounts of guar gum is 1.5g and the addition amount of dried orange peel is 2g, the influence of the addition amounts of raw polygonatum sibiricum respectively being 20g, 25g, 30g, 35g and 40g on the quality of the finger millet polygonatum sibiricum dried orange peel cake is examined in sequence;
(2) influence of addition amount of white granulated sugar on quality of eleusine sealwort dried orange peel cake
Under the condition that the addition amount of water is 300g, the addition amounts of finger millet is 20g, the addition amount of sealwort powder is 25g, the addition amounts of guar gum is 1.5g and the addition amount of dried orange peel is 2g, the influence of the addition amounts of white granulated sugar respectively being 15g, 20g, 25g, 30g and 35g on the quality of the cakes made of finger millet, sealwort and dried orange peel is examined in sequence;
(3) influence of guar gum addition on quality of Eleusine coracana pericarpium citri reticulatae cake
Under the condition that the addition amount of water is 300g, the addition amounts of finger millet is 20g, the addition amount of sealwort powder is 25g, the addition amount of white granulated sugar is 25g and the addition amount of dried orange peel is 2g, the influence of the addition amounts of guar gum of 1.5g, 2g, 2.5g, 3g and 3.5g on the quality of the sealwort dried orange peel cake of finger millet is examined in sequence;
(4) influence of addition amount of dried orange peel on quality of managave sealwort dried orange peel cake
Under the condition that the addition amount of water is 300g, the addition amount of rhizoma polygonati powder is 25g, the addition amount of white granulated sugar is 25g, the addition amount of guar gum is 2g, and the addition amount of finger millet is 2g, the influence of the addition amounts of pericarpium citri reticulatae of 1g, 1.5g, 2g, 2.5g and 3g on the quality of the finger millet rhizoma polygonati and pericarpium citri reticulatae cake is examined in sequence;
(5) influence of drying time on quality of eleusine sealwort dried orange peel cake
Under the condition that the addition amount of water is 300g, the addition amount of eleusine is 20g, the addition amount of polygonatum powder is 25g, the addition amount of white granulated sugar is 25g, the addition amount of guar gum is 2g, and the addition amount of dried orange peel is 2g, the influence of the drying time of 3.5h, 4h, 4.5h, 5h and 5.5h on the quality of the eleusine orange peel cake is examined in sequence.
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