CN113080438A - Preparation method of hawthorn enzyme cake - Google Patents
Preparation method of hawthorn enzyme cake Download PDFInfo
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- CN113080438A CN113080438A CN202110425751.8A CN202110425751A CN113080438A CN 113080438 A CN113080438 A CN 113080438A CN 202110425751 A CN202110425751 A CN 202110425751A CN 113080438 A CN113080438 A CN 113080438A
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- hawthorn
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Abstract
The invention is suitable for the technical field of food processing, and provides a preparation method of a hawthorn ferment cake, which comprises the following preparation steps: pulping, mixing fructus crataegi pulp with high fructose syrup, isomaltooligosaccharide, yeast extract, ammonium citrate, Mel, and purified water, and concocting to obtain mixed solution; sterilizing and fermenting the mixed solution to obtain a hawthorn ferment solution; adding radix puerariae powder, glutinous rice flour, sesame, walnut and raisin into the hawthorn enzyme liquid for chelation treatment to obtain a mixture; and steaming the mixture to obtain the hawthorn ferment cake. Therefore, the invention utilizes fermentation and chelation technology to develop and utilize hawthorn with high value, increases the functionality of hawthorn products, and improves the application range and economic benefit of hawthorn.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to a preparation method of a hawthorn ferment cake.
Background
The hawthorn fruit is derived from dry mature fruits of rosaceous plant Chinese hawthorn and hawthorn or wild hawthorn, and is listed in the national medicine and food homology catalogue. The hawthorn fruit contains rich nutrient substances and trace elements, and has the effects of removing food stagnation, invigorating spleen and stomach, promoting blood circulation, removing blood stasis, relieving pain, relaxing blood vessels, resisting arrhythmia, improving immunity of the organism and the like.
Due to the unique sour taste, the fresh food quantity of the hawthorn fruit is greatly limited, and the processing mode of the processed products of beverages, fruit wine, dried fruits and the like is monotonous except the fresh food of the hawthorn fruit at present, so that the sales quantity and the economic value of the fresh food are greatly limited.
In view of the above, the prior art is obviously inconvenient and disadvantageous in practical use, and needs to be improved.
Disclosure of Invention
In view of the above drawbacks, the present invention provides a preparation method of a hawthorn ferment cake, which utilizes fermentation and chelation technologies to develop and utilize hawthorn with high value, increase the functionality of hawthorn products, and improve the application range and economic benefits of hawthorn.
In order to achieve the purpose, the invention provides a preparation method of a hawthorn fruit enzyme cake, which comprises the following preparation steps:
pulping in step one
Selecting completely mature hawthorn fruits without insect damage and fester, washing with sterile water, naturally draining, removing kernels and peels, baking, soaking, and pulping to obtain hawthorn pulp.
Blending in the second step
Mixing the hawthorn pulp with high fructose corn syrup, isomaltooligosaccharide, yeast extract, ammonium citrate, honey and purified water uniformly to prepare a mixed solution.
The mixture ratio of the raw materials in the mixed solution is as follows: 2-4 kg of hawthorn pulp, 1-3 kg of high fructose corn syrup, 0.1-0.4 kg of isomaltooligosaccharide, 1-5 kg of yeast extract, 0.1-0.5 kg of ammonium citrate, 0.2-1.3 kg of honey and 1-3 kg of purified water.
Fermenting in step three
And sterilizing the mixed solution, adding the sterilized mixed solution into a sterilized fermentation tank, sealing the fermentation tank, placing the fermentation tank in a dry and cool place, and performing two stages of fermentation of alcoholic fermentation and lactic acid fermentation to obtain the hawthorn ferment liquid.
And the alcohol fermentation is to inoculate 10-30 g of saccharomyces cerevisiae into the mixed solution and remove alcohol after fermentation.
And the lactic acid fermentation is to inoculate 10-30 g of mixed live lactobacillus and bifidobacterium strains into the mixed solution after the alcohol fermentation, and then to continue the fermentation.
Step four chelation
Adding kudzu root powder, glutinous rice flour, sesame, walnut and raisin into the hawthorn ferment liquid for chelation treatment to obtain a mixture; and steaming the mixture to obtain the hawthorn ferment cake.
In the chelation proportioning process, the addition amount of each raw material is 7-14 kg of hawthorn ferment liquid, 3-6 kg of kudzu root powder, 3-7 kg of glutinous rice powder, 1-2 kg of sesame, 1-2 kg of walnut and 1-2 kg of raisin.
Further, in the first step, the baking condition is that the baking is carried out for 0.8-1.2 hours at the temperature of 100-120 ℃.
Further, in the third step, the sterilization method is high-temperature sterilization, the temperature is 100-120 ℃, and the time is 20-30 minutes.
Further, the fermentation time of the alcohol fermentation and the lactic acid fermentation is 25-35 d.
Further, the fermentation temperature of the alcohol fermentation and the fermentation temperature of the lactic acid fermentation are both 25-40 ℃.
Further, the ratio of the viable bacteria mixed strain of the lactic acid bacteria and the bifidobacteria is 1: 1-1: 2.
Further, in the fourth step, before steaming, the mixture is subjected to water evaporation, and after the water content is reduced to 50-60%, steaming is performed.
The invention aims to provide a preparation method of a hawthorn ferment cake, which is characterized in that hawthorn and various raw materials are fermented and chelated, and are sterilized for multiple times, so that the hawthorn ferment cake is high in safety and excellent in quality, has the effects of promoting digestion and tonifying qi, has multiple effects of resisting fatigue, enhancing immunity, resisting oxidation, resisting tumors and reducing blood fat, is rich in nutrition, mellow in fruity flavor, easy to absorb, mellow in taste and soft in cake body, is suitable for old people and children, is beneficial to storage and is convenient for realizing industrial production. In conclusion, the beneficial effects of the invention are as follows: the hawthorn is developed and utilized with high value by using fermentation and chelation technology, the functionality of hawthorn products is increased, and the application range and the economic benefit of the hawthorn are improved.
Drawings
FIG. 1 is a flow chart of a production process of a hawthorn ferment cake;
FIG. 2 is a thin layer chromatogram of the nutrient components of hawthorn ferment;
in FIG. 2, S0Is Hawthorn ferment, S1-S4Respectively, ursolic acid, rutin, hyperoside, and isoquercitin as reference substances.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to the accompanying drawings. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The invention provides a preparation method of a hawthorn ferment cake, which comprises the following preparation steps:
pulping in step one
Selecting completely mature hawthorn fruits without insect damage and fester, washing with sterile water, naturally draining, removing kernels and peels, baking at 100-120 ℃ for 0.8-1.2 h, and then soaking and pulping to obtain hawthorn pulp.
According to the invention, the hawthorn fruits are baked, so that bacteria on the hawthorn fruits can be removed, and the food safety of later-stage hawthorn products is improved.
Blending in the second step
Mixing the above fructus crataegi slurry with high fructose syrup, isomaltooligosaccharide, yeast extract, ammonium citrate, Mel, and purified water, and concocting to obtain mixed solution.
The mixture ratio of each raw material in the mixed solution is as follows: 2-4 kg of hawthorn pulp, 1-3 kg of high fructose corn syrup, 0.1-0.4 kg of isomaltooligosaccharide, 1-5 kg of yeast extract, 0.1-0.5 kg of ammonium citrate, 0.2-1.3 kg of honey and 1-3 kg of purified water.
Fermenting in step three
Sterilizing the mixed solution at high temperature, adding into a sterilized fermentation tank, sealing, placing in dry and cool place, and fermenting by alcohol fermentation and lactic acid fermentation to obtain the fructus crataegi ferment solution.
And the alcohol fermentation is to inoculate 10-30 g of saccharomyces cerevisiae into the mixed solution, ferment for 25-35 d, steam and boil at high temperature, remove alcohol, and then cool to normal temperature.
And the lactic acid fermentation is to inoculate 10-30 g of mixed live lactobacillus and bifidobacterium strains into the mixed solution after the alcohol fermentation, and continue to ferment for 25-35 days. The ratio of the viable bacteria mixed strains of the lactic acid bacteria and the bifidobacteria is 1: 1-1: 2.
In the invention, the fermentation temperature of the alcohol fermentation and the lactic acid fermentation is 25-40 ℃. The high-temperature sterilization temperature is 100-120 ℃, and the time is 20-30 minutes.
According to the application, the hawthorn as the main raw material is fermented, so that the sour and astringent feeling of the hawthorn can be effectively reduced, the acidic taste is improved, the appetite is enhanced, and the digestion is assisted.
Step four chelation
Adding kudzu vine root powder, glutinous rice flour, sesame, walnut, raisin and the like into the hawthorn enzyme liquid for chelation treatment to obtain a mixture, evaporating the water content of the mixture until the water content of the mixture is reduced to 50-60%, and steaming to obtain the hawthorn enzyme cake.
In the chelation proportioning process, the addition amount of each raw material is 7-14 kg of hawthorn ferment liquid, 3-6 kg of kudzu root powder, 3-7 kg of glutinous rice powder, 1-2 kg of sesame, 1-2 kg of walnut and 1-2 kg of raisin.
The hawthorn ferment liquid is added with the kudzu root powder, the glutinous rice flour, the sesame, the walnut powder and the raisin for chelation, so that the effects of nourishing liver and kidney, relieving muscles and fever, promoting the production of body fluid and quenching thirst are realized while the taste and flavor are improved.
In order to verify the nutritional ingredients in the hawthorn enzyme cake, the hawthorn enzyme is subjected to chromatographic analysis and is respectively compared with chromatograms of ursolic acid, rutin, hyperoside and isoquercitin standard products (see fig. 2), and the hawthorn enzyme cake contains the nutritional substances after being fermented and chelated by the chromatograms: ursolic acid, rutin, hyperoside, isoquercitin, etc.
Ursolic acid has various biological effects of tranquilizing, anti-inflammatory, antibacterial, antidiabetic, antiatherosclerotic, antiulcer, hypoglycemic, etc., and has an obvious antioxidant function, thus being widely used as a medical raw material.
Rutin belongs to vitamin medicine, has effects of reducing capillary permeability and fragility, and can maintain and restore normal elasticity of capillary. Can be used for preventing and treating hypertension cerebral hemorrhage, diabetic retinal hemorrhage and hemorrhagic purpura, and also can be used as food antioxidant and pigment. Rutin is also a main raw material for synthesizing troxerutin, and the troxerutin is a cardiovascular and cerebrovascular medicine, can effectively inhibit the aggregation of blood platelets and has the function of preventing thrombosis.
Hyperin has multiple physiological activities of resisting inflammation, relieving spasm, promoting urination, relieving cough, lowering blood pressure, reducing cholesterol, assimilating protein, relieving pain of local and central parts, protecting heart and cerebral vessels, etc., and is an important natural product.
Isoquercitrin has good effects of eliminating phlegm, relieving cough and relieving asthma, and can be used for treating chronic bronchitis, and also has adjuvant treatment effect on coronary heart disease and hypertension.
The fermented hawthorn ferment is subjected to biotransformation, so that the fermented hawthorn ferment not only has the original functions of enhancing appetite and helping digestion, but also has various effects of resisting fatigue, enhancing immunity, resisting oxidation, resisting tumors and reducing blood fat, can promote the body health of eaters, and fully exerts the nutrition and medical value of the eaters.
In addition, the invention adopts two-step fermentation method of alcohol fermentation and lactic acid fermentation, alcohol fermentation is firstly carried out, alcohol in the mixture is removed, and then lactic acid fermentation is carried out; the removal of alcohol can avoid the influence of alcohol on the activity of probiotics in the lactic acid fermentation process, and can avoid the influence of alcohol on the functions of nutritional ingredients such as ursolic acid, rutin, hyperoside, isoquercitin and the like.
In order to verify the quality of the hawthorn fruit enzyme cake, the invention provides a plurality of following embodiments, and indexes of the hawthorn fruit enzyme cake prepared in each embodiment are detected.
According to the invention, the sensory indexes and the physicochemical indexes of the hawthorn enzyme cake are determined according to the requirements of national standard GB/T31318-.
Example 1
The preparation method of the hawthorn fruit enzyme cake comprises the following steps:
pulping in step one
Blending in the second step
Uniformly mixing the hawthorn pulp with high fructose corn syrup, isomaltooligosaccharide, yeast extract, ammonium citrate, honey and purified water to prepare a mixed solution;
the mixture ratio of the raw materials in the mixed solution is as follows: 2.3kg of hawthorn pulp, 1.5kg of high fructose corn syrup, 0.2kg of isomaltooligosaccharide, 2.5kg of yeast extract, 0.2kg of ammonium citrate, 0.4kg of honey and 2kg of purified water;
fermenting in step three
And sterilizing the mixed solution, adding the sterilized mixed solution into a sterilized fermentation tank, sealing the fermentation tank, placing the fermentation tank in a dry and cool place, and performing two stages of fermentation of alcoholic fermentation and lactic acid fermentation to obtain the hawthorn ferment liquid.
The alcohol fermentation is to inoculate saccharomyces cerevisiae 15g into the mixed solution, remove alcohol after fermenting;
the lactic acid fermentation is to inoculate 12g of mixed live lactobacillus and bifidobacterium strains in the mixed solution after the alcohol fermentation and continue the fermentation.
Step four chelation
Adding kudzu root powder, glutinous rice flour, sesame, walnut and raisin into the hawthorn ferment liquid for chelation treatment to obtain a mixture; and steaming the mixture to obtain the hawthorn ferment cake.
In the chelation proportioning process, the addition amount of each raw material is 10kg of hawthorn ferment liquid, 3kg of kudzu root powder, 4kg of glutinous rice flour, 1kg of sesame, 2kg of walnut and 2kg of raisin.
Example 2
The preparation method of the hawthorn fruit enzyme cake comprises the following steps:
pulping in step one
Blending in the second step
Uniformly mixing the hawthorn pulp with high fructose corn syrup, isomaltooligosaccharide, yeast extract, ammonium citrate, honey and purified water to prepare a mixed solution;
the mixture ratio of the raw materials in the mixed solution is as follows: 2.5kg of hawthorn pulp, 2.3kg of high fructose corn syrup, 0.3kg of isomaltooligosaccharide, 1.8kg of yeast extract, 0.4kg of ammonium citrate, 1kg of honey and 2.5kg of purified water;
fermenting in step three
Sterilizing the mixed solution, adding the sterilized mixed solution into a sterilized fermentation tank, sealing the fermentation tank, placing the fermentation tank in a dry and cool place, and performing fermentation in two stages of alcoholic fermentation and lactic acid fermentation to obtain a hawthorn ferment solution;
the alcohol fermentation is to inoculate 22g of saccharomyces cerevisiae into the mixed solution and remove alcohol after fermentation;
the lactic acid fermentation is to inoculate 18g of mixed live lactobacillus and bifidobacterium strains in the mixed solution after the alcohol fermentation and continue the fermentation;
step four chelation
Adding kudzu root powder, glutinous rice flour, sesame, walnut and raisin into the hawthorn ferment liquid for chelation treatment to obtain a mixture; steaming the mixture to obtain a hawthorn ferment cake;
in the chelation proportioning process, the addition amount of each raw material is 9kg of hawthorn ferment liquid, 4kg of kudzu root powder, 6kg of glutinous rice powder, 1.7kg of sesame, 1.4kg of walnut and 1.6kg of raisin.
Example 3
The preparation method of the hawthorn fruit enzyme cake comprises the following steps:
pulping in step one
Blending in the second step
Uniformly mixing the hawthorn pulp with high fructose corn syrup, isomaltooligosaccharide, yeast extract, ammonium citrate, honey and purified water to prepare a mixed solution;
the mixture ratio of the raw materials in the mixed solution is as follows: 3.2kg of hawthorn pulp, 2.6kg of high fructose corn syrup, 0.3kg of isomaltooligosaccharide, 4kg of yeast extract, 0.35kg of ammonium citrate, 1.1kg of honey and 3kg of purified water;
fermenting in step three
Sterilizing the mixed solution, adding the sterilized mixed solution into a sterilized fermentation tank, sealing the fermentation tank, placing the fermentation tank in a dry and cool place, and performing fermentation in two stages of alcoholic fermentation and lactic acid fermentation to obtain a hawthorn ferment solution;
the alcohol fermentation is to inoculate 26g of saccharomyces cerevisiae into the mixed solution and remove alcohol after fermentation;
the lactic acid fermentation is to inoculate 24g of mixed live lactobacillus and bifidobacterium strains in the mixed solution after the alcohol fermentation and continue the fermentation;
step four chelation
Adding kudzu root powder, glutinous rice flour, sesame, walnut and raisin into the hawthorn ferment liquid for chelation treatment to obtain a mixture; steaming the mixture to obtain a hawthorn ferment cake;
in the chelation proportioning process, the addition amount of each raw material is 12kg of hawthorn ferment liquid, 5.4kg of kudzu root powder, 6.1kg of glutinous rice powder, 2kg of sesame, 2kg of walnut and 1.6kg of raisin.
TABLE-A sensory index of fructus crataegi ferment cake
Sensory indexes all indexes are counted by 10 points, and the evaluation personnel are counted by 9 to 10 points, generally 6 to 8 points and less than 4 to 7 points. The sensory evaluation of the present invention is based on consumer evaluation.
Physicochemical indexes of Shizhu Hawthorn ferment cake
Characteristic indexes of Shisanzha ferment cakes
| Item | Unit of | Require that | Example 1 | Example 2 | Example 3 |
| Total acid (in terms of lactic acid) | g/100g | ≥2.4 | 3.2 | 3.0 | 3.5 |
| Vitamin (B)1、B2、B6、B12Total) | mg/kg | ≥2.3 | 2.9 | 3.4 | 3.3 |
| Free amino acids | mg/100g | ≥97 | 112 | 109 | 110 |
| Organic acid (in lactic acid) | mg/kg | ≥6400 | 6512 | 6634 | 6607 |
| Lactic acid | mg/kg | ≥1150 | 1236 | 1261 | 1228 |
| Crude polysaccharide | g/100g | ≥2.8 | 3.3 | 3.0 | 3.1 |
| Gamma-aminobutyric acid | mg/kg | ≥0.06 | 0.1 | 0.12 | 0.15 |
| Polyphenol | mg/g | ≥1.4 | 2 | 1.8 | 2.1 |
| Lactic acid bacteria | CFU/g) | ≥1×105 | 1.6×105 | 1.23×105 | 1.47×105 |
| Yeast | CFU/g | ≥1×105 | 1.22×105 | 1.36×105 | 1.40×105 |
| SOD enzyme activity | U/kg | ≥30 | 41 | 39 | 37 |
According to the statistical data, the hawthorn ferment cake prepared by the invention has good sensory property and is widely accepted by consumers; the physical and chemical indexes and the characteristic indexes can reach national or industrial standards.
In conclusion, the hawthorn fruit and various raw materials are fermented and chelated, and are sterilized for multiple times, so that the hawthorn fruit cake is high in safety, excellent in quality, rich in nutrition, mellow in fruit aroma, easy to absorb, mellow in taste, soft in cake body, suitable for old people and children, favorable for storage and convenient for industrial production, has the effects of promoting digestion, tonifying qi and increasing the gain, and also has multiple effects of resisting fatigue, enhancing immunity, resisting oxidation and tumors and reducing blood fat. In conclusion, the beneficial effects of the invention are as follows: the hawthorn is developed and utilized with high value by using fermentation and chelation technology, the functionality of hawthorn products is increased, and the application range and the economic benefit of the hawthorn are improved.
The present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof, and it should be understood that various changes and modifications can be effected therein by one skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (7)
1. The preparation method of the hawthorn ferment cake is characterized by comprising the following preparation steps:
pulping in step one
Selecting completely mature hawthorn fruits without insect damage and fester, washing with sterile water, naturally draining, removing kernels and peels, baking, soaking, and pulping to obtain hawthorn pulp;
blending in the second step
Uniformly mixing the hawthorn pulp with high fructose corn syrup, isomaltooligosaccharide, yeast extract, ammonium citrate, honey and purified water to prepare a mixed solution;
the mixture ratio of the raw materials in the mixed solution is as follows: 2-4 kg of hawthorn pulp, 1-3 kg of high fructose corn syrup, 0.1-0.4 kg of isomaltooligosaccharide, 1-5 kg of yeast extract, 0.1-0.5 kg of ammonium citrate, 0.2-1.3 kg of honey and 1-3 kg of purified water;
fermenting in step three
Sterilizing the mixed solution, adding the sterilized mixed solution into a sterilized fermentation tank, sealing the fermentation tank, placing the fermentation tank in a dry and cool place, and performing fermentation in two stages of alcoholic fermentation and lactic acid fermentation to obtain a hawthorn ferment solution;
the alcohol fermentation is to inoculate 10-30 g of saccharomyces cerevisiae into the mixed solution, and remove alcohol after fermentation;
the lactic acid fermentation is to inoculate 10-30 g of mixed live lactobacillus and bifidobacterium strains in the mixed solution after the alcohol fermentation, and continue the fermentation;
step four chelation
Adding kudzu root powder, glutinous rice flour, sesame, walnut and raisin into the hawthorn ferment liquid for chelation treatment to obtain a mixture; steaming the mixture to obtain a hawthorn ferment cake;
in the chelation proportioning process, the addition amount of each raw material is 7-14 kg of hawthorn ferment liquid, 3-6 kg of kudzu root powder, 3-7 kg of glutinous rice powder, 1-2 kg of sesame, 1-2 kg of walnut and 1-2 kg of raisin.
2. The method for preparing the hawthorn ferment cake according to claim 1, wherein in the first step, the hawthorn ferment cake is baked at 100-120 ℃ for 0.8-1.2 hours.
3. The method for preparing the hawthorn ferment cake according to claim 1, wherein in the third step, the sterilization method is high-temperature sterilization, the temperature is 100-120 ℃, and the time is 20-30 minutes.
4. The method for preparing the hawthorn ferment cake according to claim 1, wherein the fermentation time of the alcoholic fermentation and the lactic acid fermentation is 25-35 days.
5. The method for preparing the hawthorn ferment cake according to claim 1, wherein the fermentation temperature of the alcoholic fermentation and the lactic acid fermentation is 25-40 ℃.
6. The method for preparing the hawthorn ferment cake according to claim 1, wherein the ratio of the viable mixed species of the lactic acid bacteria and the bifidobacteria is 1: 1-1: 2.
7. The method according to claim 1, wherein in the fourth step, the mixture is subjected to water evaporation before steaming, and the mixture is steamed after the water content is reduced to 50-60%.
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