CN112841508A - Cistanche deserticola porridge and preparation method thereof - Google Patents

Cistanche deserticola porridge and preparation method thereof Download PDF

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CN112841508A
CN112841508A CN202110273236.2A CN202110273236A CN112841508A CN 112841508 A CN112841508 A CN 112841508A CN 202110273236 A CN202110273236 A CN 202110273236A CN 112841508 A CN112841508 A CN 112841508A
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porridge
cistanche
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cistanche deserticola
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江兵
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Xinjiang Datang Xiyu Agricultural Ecological Technology Co ltd
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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
    • 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
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • 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
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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Abstract

The invention discloses cistanche porridge and a preparation method thereof. The traditional Chinese medicine is prepared from the following raw materials in parts by weight: 5-15 parts of cistanche, 10-20 parts of chickpea, 2-8 parts of medlar, 25-35 parts of porridge rice and 1000 parts of water 600-. The cistanche deserticola porridge is an instant food, can be quickly soaked and foamed, has good rehydration, does not damage the structure wall, is not soaked to be rotten, and can be well soaked. The loss of active ingredient flavone in the cistanche deserticola can be reduced to the maximum extent by boiling the cistanche deserticola and the chickpea together. According to the preparation method disclosed by the invention, after freeze-drying, the food materials are heated, cooled, dried and dehydrated by adopting a curve, the structural walls of the food materials are reserved to the maximum extent, so that hot water can rapidly pass through gaps between the structural walls when finished food materials are soaked and foamed, and the effect of rapid foaming is achieved.

Description

Cistanche deserticola porridge and preparation method thereof
Technical Field
The invention belongs to the technical field of food engineering, and particularly relates to cistanche porridge and a preparation method thereof.
Background
The cistanche has certain medicine property, and the medicine property is lost and the sanitation does not reach the standard when the cistanche is dried in the air by a conventional method; the freeze-dried cistanche deserticola well keeps the drug property; meanwhile, the cistanche salsa is influenced by seasons, so that the eating period is short; the freeze-dried cistanche can be effectively preserved, is not influenced by seasons and can be eaten at any time.
Cistanchis herba contains amino acids, vitamins, mineral materials, cistanchis glucoside and mucopolysaccharide. Such as phenylpropanoid glycosides, cistanoside A, B, C, H, eugenol glycoside, liriodendrin and 7 kinds of phenylethanoid glycosides, and contains testosterone-like and estradiol-like substances; contains herba cistanches flavone compounds, inorganic substances and trace elements such as potassium, sodium, calcium, zinc, manganese, copper, etc. Wherein, the flavonoids compounds in the cistanche deserticola are sensitive to temperature and are easy to degrade under the high temperature condition or lose activity by chemical reaction with other components.
With the pace of modern life acceleration, people increasingly like to buy instant porridge products, so that the trouble of cooking is saved, and the modern instant porridge products are freeze-dried products after industrial cooking and are only boiled by boiled water when eaten; at present, the cistanche deserticola porridge prepared by adopting a common process of stewing and freeze-drying has poor rehydration, long soaking time and no shape after soaking.
Disclosure of Invention
The invention aims to provide cistanche porridge and a preparation method thereof.
The cistanche deserticola porridge is prepared from the following raw materials in parts by weight: 5-15 parts of cistanche, 10-20 parts of chickpea, 2-8 parts of medlar, 25-35 parts of porridge rice and 1000 parts of water 600-.
The porridge rice is semen oryzae Sativae or semen Setariae.
The preparation method of the cistanche deserticola porridge comprises the following steps:
(1) cleaning Cistanchis herba, cutting into pieces, and removing mucus with cold water;
(2) cleaning semen Ciceris Arietini, and soaking; cleaning the medlar; washing the porridge rice;
(3) placing the processed raw materials into a pot, boiling with strong fire, decocting with slow fire for 20-40min, cooling, and quick freezing in a low-temperature drying bin for 3-5 h;
(4) and (3) carrying out curve heating and cooling treatment on the quick-frozen material for 12-24h to obtain the product.
The size of the cistanche deserticola cut blocks is 3-8 mm.
The soaking time of the chickpeas is 3-5 h.
The temperature of quick freezing is below minus 30 ℃.
The operation steps of the curve heating and cooling treatment are as follows: heating the quick-frozen material obtained in the step (3) to 40 ℃ within 60min, and keeping the temperature for 60 min; heating to 95 deg.C within 60min, and maintaining for 180 min; cooling to 87 deg.C within 60min, and keeping the temperature for 180 min; cooling to 65 deg.C within 60min, and maintaining the temperature for 240 min; finally, the temperature is reduced to 50 ℃ within 60min, and the temperature is kept for 120 min.
The invention has the beneficial effects that: the cistanche deserticola porridge is an instant food, can be quickly soaked and foamed, has good rehydration, does not damage the structure wall, is not soaked to be rotten, and can be well soaked. The loss of active ingredient flavone in the cistanche deserticola can be reduced to the maximum extent by boiling the cistanche deserticola and the chickpea together. According to the preparation method disclosed by the invention, after freeze-drying, the food materials are heated, cooled, dried and dehydrated by adopting a curve, the structural walls of the food materials are reserved to the maximum extent, so that hot water can rapidly pass through gaps between the structural walls when finished food materials are soaked and foamed, and the effect of rapid foaming is achieved.
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FIG. 1 shows the content determination of total flavonoids in Cistanchis herba after decocting with other components.
Detailed Description
In order that the invention may be more fully understood, reference will now be made to the following description. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Example 1: loss of cistanche flavonoids under heating condition
The experiments were divided into 3 groups: weighing 10g of dry cistanche, crushing, and sieving with a 40-mesh sieve to be detected; weighing 10g of dried cistanche deserticola in two groups, cutting into small blocks of about 4mm, cooking with boiled water for 1h, drying, crushing, and sieving with a 40-mesh sieve to be tested; weighing 10g dry Cistanchis herba in three groups, cutting into small pieces of about 4mm, decocting 20g semen oryzae Sativae together with boiling water for 1 hr, separating semen oryzae Sativae to obtain Cistanchis herba, oven drying, pulverizing, and sieving with 40 mesh sieve.
And (3) total flavone content determination:
referring to the literature, "optimization research of extraction process of total flavonoids of effective components of cistanche tubulosa", rutin standard substance 20mg is accurately weighed, dissolved by adding 70% ethanol, fixed volume is determined to 100ml volumetric flask, and the solution is shaken up to prepare standard substance solution with concentration of 0.200 mg/ml. Respectively putting 0.0 ml, 0.5 ml, 1.0 ml, 1.5 ml, 2.0 ml, 2.5 ml and 3.0ml of standard substance solution in a 10ml volumetric flask, adding 0.4ml of 5% sodium nitrite, standing for 6min, adding 0.4ml of 10% aluminum nitrate, standing for 6min, adding 4% sodium hydroxide, adding water to scale, shaking uniformly, standing for 15min for full-wavelength scanning, and having maximum absorption at 510 nm. Taking the absorbance as a horizontal coordinate and the concentration as a vertical coordinate, drawing a standard curve, and performing linear regression by using a computer to obtain the relationship between the rutin mass concentration Y and the absorbance X as follows: y =0.08321 × X +2.47532 × 10 "4, and the correlation coefficient r = 0.99924.
Extracting with 70% ethanol under reflux for 3 times (ethanol content of 30 mL, 20 mL, 10mL, 1h each time). Mixing extractive solutions, recovering ethanol under reduced pressure, mixing the paste with 10mL of water, defatting with water saturated ethyl acetate for 3 times (10 mL for each time), and extracting the water layer with water saturated n-butanol for 3 times (10 mL for each time). Mixing the n-butanol extractive solutions for 3 times, recovering n-butanol under reduced pressure, dissolving the obtained soft extract with 5mL of water, adding into the top of macroporous resin column with volume of 15mL, eluting with 50mL of water and 50mL of methanol respectively, collecting 45mL of methanol eluate, and diluting to 50mL with methanol. Accurately sucking 0.2mL, diluting methanol to a constant volume of 25mL, shaking up, measuring an absorption value at 333nm, and calculating according to a total flavone regression equation.
According to the method for drawing a standard curve, measuring the absorbance value of the extracting solution by using a spectrophotometer, calculating the mass concentration C of the sample solution by using a standard curve equation, and then calculating the yield of the total flavone in the sample, wherein the calculation formula is as follows:
yield (%) of total flavonoids in sample (= (C × N × V/W) × 100
Wherein: c-concentration of total flavonoids in the sample solution, mg/mL;
v-dilution volume of sample solution, mL;
n-dilution multiple;
w-sample mass, g.
The measurement results are as follows: the yield of the total flavonoids in one group is 7.5 +/-0.5%, the yield of the total flavonoids in two groups is 3.1 +/-0.2%, and the yield of the total flavonoids in three groups is 3.6 +/-0.2%; experimental results prove that the total flavone of the cistanche deserticola is greatly lost when the cistanche deserticola is singly boiled in water and is boiled together with the porridge rice.
Example 2: co-cooked component screening to reduce total flavone loss
The inventor finds that the loss rate of total flavonoids is slightly reduced compared with the steaming process of the cistanche which is cooked together with the japonica rice and the single cistanche, supposes that the japonica rice can release colloid substances or other substances to seal cuts of the cistanche in the steaming process, so that nutrient substances are not easy to release, and flavonoid substances in ginseng are prevented from participating in chemical reaction in aqueous solution, supposes that the cistanche can also be cooked together with seeds of other crops to prevent the loss of the total flavonoids, in order to verify the speculation of the inventor, the inventor selects millet, peanut, chickpea, buckwheat, pea, barley, mung bean, soybean and the cistanche to be cooked together for 1h, and compares the comparison with the single cistanche to be cooked, the yield of the total flavonoids is determined according to the method of the example 1, and the determination result is shown in a figure 1.
As shown in figure 1, the yield of total flavonoids obtained by co-cooking cistanche and chickpea is remarkably increased, and the yield of total flavonoids obtained by co-cooking cistanche and chickpea and millet, pea, barley, mung bean and soybean is slightly increased and has no obvious difference; the yield of the total flavone is reduced by cooking the peanut and the buckwheat together.
Example 3: cistanche deserticola porridge formula optimization
In order to adjust the taste and the nutrient balance of the cistanche deserticola porridge, the optimized cistanche deserticola porridge is prepared from the following raw materials in parts by weight: 10 parts of cistanche, 15 parts of chickpea, 5 parts of medlar, 30 parts of polished round-grained rice and 800 parts of water.
Decocting the above raw materials for 1h, separating Cistanchis herba, oven drying, pulverizing, sieving with 40 mesh sieve, and determining total flavone according to the method of example 1, wherein the determined total flavone yield is 5.3 + -0.2%.
Example 4: preparation of factory cistanche deserticola porridge
The factory cistanche deserticola porridge is prepared from the following raw materials in parts by weight: 10 parts of cistanche, 15 parts of chickpea, 5 parts of medlar, 30 parts of polished round-grained rice and 800 parts of water.
Steaming the above raw materials for 1h, then sending into a low-temperature drying bin, and drying under reduced pressure until the water content is less than 10%.
Soaking dried Cistanchis herba porridge with hot water (about 80 deg.C) for about 12min to obtain paste, separating Cistanchis herba, oven drying, pulverizing, sieving with 40 mesh sieve, and measuring total flavone by the method of example 1 to obtain total flavone with yield of 5.2 + -0.2%.
Example 5: optimization of preparation method of cistanche porridge
The cistanche porridge prepared in example 4 has a long soaking time, and after soaking, the porridge is found to be pasty and not to be formed, and the inventor speculates that the main reason is that the structural walls of the plants are damaged by long-time high-temperature cooking, so that substances such as starch are dissolved out and are made to be pasty; the long time of soaking also is related to the destruction of plant structure wall, plant structure wall is destroyed, the cavity is less, hot water is difficult to permeate, the time of soaking is long, adopt low-temperature boiling can protect the structure wall of plant, but low-temperature boiling has certain limit, the temperature is too low, the taste is not good, freeze-drying after boiling can keep the structure wall of plant, but inventor finds through practice that single freeze-drying after boiling can not solve the problem that the time of soaking is long at all, the structure wall is destroyed after soaking, inventor passes through long-term practice, adopt the curve to heat the cooling and handle, has succeeded in, make the time of soaking shorten, furthest's protection plant' structure wall.
A cistanche deserticola porridge is prepared from the following raw materials in parts by weight: 10 parts of cistanche, 15 parts of chickpea, 5 parts of medlar, 30 parts of polished round-grained rice and 800 parts of water.
The preparation method of the cistanche deserticola porridge comprises the following steps:
(1) cleaning Cistanchis herba, cutting into pieces, and removing mucus with cold water; the size of the cistanche deserticola cut blocks is 4 mm;
(2) cleaning semen Ciceris Arietini, and soaking; cleaning the medlar; cleaning the polished round-grained rice; the soaking time of the chickpeas is 4 hours;
(3) placing the processed raw materials into a pot, boiling with strong fire, decocting with slow fire for 30min, cooling, and quick freezing at-40 deg.C for 4 hr in a low-temperature drying chamber;
(4) carrying out curve heating and cooling treatment on the quick-frozen material for 18h to obtain the product; the operation steps of the curve heating and cooling treatment are as follows: heating the quick-frozen material obtained in the step (3) to 40 ℃ within 60min, and keeping the temperature for 60 min; heating to 95 deg.C within 60min, and maintaining for 180 min; cooling to 87 deg.C within 60min, and keeping the temperature for 180 min; cooling to 65 deg.C within 60min, and maintaining the temperature for 240 min; finally, the temperature is reduced to 50 ℃ within 60min, and the temperature is kept for 120 min.
Soaking the prepared dry herba cistanches porridge with hot water (about 80 deg.C) for 5min, forming porridge granules after soaking, separating herba cistanches, oven drying, pulverizing, sieving with 40 mesh sieve, and measuring total flavone by the method of example 1 to obtain total flavone with yield of 5.4 + -0.2%.
Example 6
The cistanche deserticola porridge is prepared from the following raw materials in parts by weight: 8 parts of cistanche, 12 parts of chickpea, 3 parts of medlar, 25 parts of polished round-grained rice and 700 parts of water.
The preparation method of the cistanche deserticola porridge comprises the following steps:
(1) cleaning Cistanchis herba, cutting into pieces, and removing mucus with cold water; the size of the cistanche deserticola cut blocks is 6 mm;
(2) cleaning semen Ciceris Arietini, and soaking for 4 hr; cleaning the medlar; cleaning the polished round-grained rice;
(3) placing the processed raw materials into a pot, boiling with strong fire, decocting with slow fire for 25min, cooling, and quick freezing at-60 deg.C for 3 hr in a low-temperature drying chamber;
(4) carrying out curve heating and cooling treatment on the quick-frozen material for 18h to obtain the product; the operation steps of the curve heating and cooling treatment are as follows: heating the quick-frozen material obtained in the step (3) to 40 ℃ within 60min, and keeping the temperature for 60 min; heating to 95 deg.C within 60min, and maintaining for 180 min; cooling to 87 deg.C within 60min, and keeping the temperature for 180 min; cooling to 65 deg.C within 60min, and maintaining the temperature for 240 min; finally, the temperature is reduced to 50 ℃ within 60min, and the temperature is kept for 120 min.
Example 7
The cistanche deserticola porridge is prepared from the following raw materials in parts by weight: 13 parts of cistanche, 18 parts of chickpea, 7 parts of medlar, 32 parts of millet and 900 parts of water.
The preparation method of the cistanche deserticola porridge comprises the following steps:
(1) cleaning Cistanchis herba, cutting into pieces, and removing mucus with cold water; the size of the cistanche deserticola cut blocks is 8 mm;
(2) cleaning semen Ciceris Arietini, and soaking for 5 hr; cleaning the medlar; washing the porridge rice;
(3) placing the processed raw materials into a pot, boiling with strong fire, decocting with slow fire for 40min, cooling, and quick freezing at-30 deg.C for 5 hr in a low-temperature drying bin;
(4) carrying out curve heating and cooling treatment on the quick-frozen material for 18h to obtain the product; the operation steps of the curve heating and cooling treatment are as follows: heating the quick-frozen material obtained in the step (3) to 40 ℃ within 60min, and keeping the temperature for 60 min; heating to 95 deg.C within 60min, and maintaining for 180 min; cooling to 87 deg.C within 60min, and keeping the temperature for 180 min; cooling to 65 deg.C within 60min, and maintaining the temperature for 240 min; finally, the temperature is reduced to 50 ℃ within 60min, and the temperature is kept for 120 min.
Example 8
The cistanche deserticola porridge is prepared from the following raw materials in parts by weight: 14 parts of cistanche, 12 parts of chickpea, 3 parts of medlar, 35 parts of japonica rice and 700 parts of water.
The preparation method of the cistanche deserticola porridge comprises the following steps:
(1) cleaning Cistanchis herba, cutting into pieces, and removing mucus with cold water; the size of the cistanche deserticola cut blocks is 3 mm;
(2) cleaning semen Ciceris Arietini, and soaking for 4 hr; cleaning the medlar; washing the porridge rice;
(3) placing the processed raw materials into a pot, boiling with strong fire, decocting with slow fire for 20-40min, cooling, and quick freezing at-40 deg.C for 4 hr in a low temperature drying chamber;
(4) carrying out curve heating and cooling treatment on the quick-frozen material for 18h to obtain the product; the operation steps of the curve heating and cooling treatment are as follows: heating the quick-frozen material obtained in the step (3) to 40 ℃ within 60min, and keeping the temperature for 60 min; heating to 95 deg.C within 60min, and maintaining for 180 min; cooling to 87 deg.C within 60min, and keeping the temperature for 180 min; cooling to 65 deg.C within 60min, and maintaining the temperature for 240 min; finally, the temperature is reduced to 50 ℃ within 60min, and the temperature is kept for 120 min.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.

Claims (7)

1. The cistanche deserticola porridge is characterized by being prepared from the following raw materials in parts by weight: 5-15 parts of cistanche, 10-20 parts of chickpea, 2-8 parts of medlar, 25-35 parts of porridge rice and 1000 parts of water 600-.
2. The cistanche deserticola porridge according to claim 1, wherein the porridge rice is japonica rice or millet.
3. The method for preparing cistanche deserticola porridge according to claim 1, characterized by comprising the following steps:
(1) cleaning Cistanchis herba, cutting into pieces, and removing mucus with cold water;
(2) cleaning semen Ciceris Arietini, and soaking; cleaning the medlar; washing the porridge rice;
(3) placing the processed raw materials into a pot, boiling with strong fire, decocting with slow fire for 20-40min, cooling, and quick freezing in a low-temperature drying bin for 3-5 h;
(4) and (3) carrying out curve heating and cooling treatment on the quick-frozen material for 12-24h to obtain the product.
4. The method for preparing cistanche deserticola porridge according to claim 3, wherein the cistanche deserticola is cut into pieces with a size of 3-8 mm.
5. The method for preparing cistanche deserticola porridge according to claim 3, wherein the soaking time of chickpeas is 3-5 h.
6. The method for preparing cistanche deserticola porridge according to claim 3, wherein the temperature of quick freezing is below-30 ℃.
7. The preparation method of cistanche deserticola porridge according to claim 3, wherein the operation steps of the curve heating and cooling treatment are as follows: heating the quick-frozen material obtained in the step (3) to 40 ℃ within 60min, and keeping the temperature for 60 min; heating to 95 deg.C within 60min, and maintaining for 180 min; cooling to 87 deg.C within 60min, and keeping the temperature for 180 min; cooling to 65 deg.C within 60min, and maintaining the temperature for 240 min; finally, the temperature is reduced to 50 ℃ within 60min, and the temperature is kept for 120 min.
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