CN113317488B - Composite quality modifier, composite preservative and application of composite preservative in preparation of She Er Baa - Google Patents

Composite quality modifier, composite preservative and application of composite preservative in preparation of She Er Baa Download PDF

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CN113317488B
CN113317488B CN202110735097.0A CN202110735097A CN113317488B CN 113317488 B CN113317488 B CN 113317488B CN 202110735097 A CN202110735097 A CN 202110735097A CN 113317488 B CN113317488 B CN 113317488B
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parts
composite
leaves
corn oil
leaf
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CN113317488A (en
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任元元
华苗苗
周泽林
邹育
孟资宽
吴淼
张鑫
王拥军
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Sichuan Food Fermentation Industry Research and Design Institute
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Sichuan Food Fermentation Industry Research and Design Institute
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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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • 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
    • A23L19/115—Konjak; Konntaku
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3544—Organic compounds containing hetero rings
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • 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
    • 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 relates to the field of food additives, in particular to a composite quality modifier, a composite preservative and application thereof in preparation of She Er Baa, and a phyllanthus emblica and a preparation method thereof. The composite quality modifier comprises composite phosphate, guar gum and konjac powder; the compound preservative comprises sodium dehydroacetate, potassium sorbate and tert-butylhydroquinone. The leaf tsamba comprises a wrapper, stuffing, corn oil and tsamba leaves, and the preparation method of the tsamba comprises: coating the corn oil on the surface of the Baba leaves to obtain pretreated Baba leaves; wrapping the stuffing with the skin embryo to obtain an inner material; wrapping the inner material with the pretreated rice cake leaves to obtain a green body; and steaming, cooling and sterilizing the green body to obtain the phyllanthus urinaria. According to the invention, the composite quality improver delays starch aging and improves taste, and the composite preservative improves antibacterial performance, so that the effect of keeping the phyllanthus tuberosus fresh for a long time at normal temperature is achieved.

Description

Composite quality modifier, composite preservative and application of composite preservative in preparation of She Er Baa
Technical Field
The invention relates to the field of food additives, in particular to a composite quality improver, a composite preservative and application thereof in preparation of She Er Baa, and a phyllanthus tuberosus and a preparation method thereof.
Background
The phyllanthus cake is a rice cake which is prepared by taking glutinous rice and rice as main raw materials and performing grinding, slurry suspension, skin preparation, stuffing wrapping and steaming. The phyllanthus tuberosus is soft and glutinous in mouth, mellow in sweetness, and thick in salty and fragrant taste, so that the phyllanthus tuberosus is popular with wide consumers, is a characteristic traditional rice snack in Sichuan regions, and has wide markets in southwest regions.
At present, most of the leaf-flavored glutinous rice cakes in the market are produced in workshop mode or in small batch mode in factories, and are stored and circulated in normal temperature, exposed, bulk or cold chain mode, and the quality of products is difficult to guarantee due to poor production environmental sanitation and lack of corresponding fresh-keeping treatment technology: on one hand, the phyllanthus emblica has high moisture and grease contents, and is extremely easy to be polluted by microorganisms in the processes of production, storage and circulation to cause the problems of mildewing, rancidity and the like, so the shelf life at normal temperature is usually less than 1 day; on the other hand, the cold chain has higher transportation cost, the leaf-gerba peel is easy to be frozen and cracked by freezing, and the yield of products is low. Such technical problems limit the sale channel and production scale of She Er ba, and make the industrialized development thereof suffer from a bottleneck.
In summary, there is a need for a method for preparing a leafy rice cake, which can keep fresh for a long time at room temperature.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a composite quality modifier, a composite preservative, application of the composite preservative in preparation of She Er Baa, a phylla and a preparation method of the phylla, so as to at least achieve the effect of keeping the phylla fresh for a long time at normal temperature.
The purpose of the invention is realized by the following technical scheme:
on one hand, the composite quality modifier comprises composite phosphate, guar gum and konjac powder, wherein the mass ratio of the composite phosphate to the guar gum to the konjac powder is 5-10.
When the composite quality improver in the embodiment is used for preparing the phylla, the action mechanism is as follows:
1) Because the starch contained in the glutinous rice and the long-shaped rice in the cotyledon glutinous rice cake embryo is easy to hydrolyze in the preparation stage to generate glucose groups, and the composite phosphate has a bridging effect on the glucose groups, the carbon chains of part of amylopectin in the glutinous rice and the long-shaped rice are connected with the glucose groups to realize carbon chain extension, and the cross-linking between starch molecules is formed; meanwhile, the glutinous rice and the indica rice can be hydrolyzed to generate starch colloid, and the cross-linked starch molecules can enhance the viscoelasticity and the water holding capacity of the starch colloid, so that the viscoelasticity and the water holding capacity of the leaf child cake skin embryo are ensured, and the effects of ensuring the stable quality of the leaf child cake skin embryo in a long time and prolonging the preservation time limit of the leaf child cake are achieved.
2) The guar gum can be used as a thickening agent and a stabilizing agent, can be hydrolyzed to generate carboxylate ions when being dissolved in liquid, and molecular chains of starch generated by hydrolysis of glutinous rice and long-shaped rice in She Er cake are spirally stretched into a rod shape under the action of repulsive force due to the existence of isotropic electrostatic repulsive force of the carboxylate ions, so that the molecular chains of the starch are increased and refined, the adhesion of the molecular chains of the starch in an aqueous solution is improved, and the viscosity of an aqueous phase is improved; in addition, the guar gum is added, the hydroxyl groups generated by hydrolysis of the guar gum can be combined with water molecules to prevent the hydroxyl groups on the starch chains from being combined with the water molecules to form intermolecular hydrogen bonds, and meanwhile, the hydroxyl groups generated by hydrolysis of the guar gum and the hydroxyl groups on the starch chains can influence each other to reduce water molecule consumption caused by the formation of the hydrogen bonds between the water molecules and the hydroxyl groups, so that the phylla cake can keep a certain moisture content, the phenomenon of moisture loss of the phylla cake embryos in processing and storage is avoided, and the function of delaying starch aging is achieved.
3) The konjac refined flour can prevent starch molecules generated by hydrolysis of glutinous rice and long-shaped rice from being condensed due to aging, and the main component (konjac glucomannan) in the konjac refined flour and the guar gum have partial similarity in chemical composition and molecular structure, so that a synergistic effect can be generated between the konjac refined flour and the guar gum, the viscosity of an aqueous phase is improved, the water loss is prevented, and the starch aging is further delayed.
On the other hand, the composite preservative comprises sodium dehydroacetate, potassium sorbate and tert-butylhydroquinone, wherein the mass ratio of the sodium dehydroacetate to the potassium sorbate to the tert-butylhydroquinone is (7-12).
When the composite preservative in the embodiment is used for preparing the phyllanthus urinaria, the action mechanism is as follows:
1) By the ion wall breaking principle of the sodium dehydroacetate, ions of the sodium dehydroacetate can effectively permeate into microbial cells, various enzyme systems in the microbial cells are interfered, the respiration of the microbes is inhibited, and mould, saccharomycetes and bacillus can be inhibited, so that the preservation time limit of the phylla is prolonged.
2) The potassium sorbate is used as an acid preservative, has higher antibacterial performance, can inhibit the growth and reproduction of mould, and has the main principle that the potassium sorbate is combined with sulfydryl of a microbial enzyme system to inhibit a dehydrogenase system in a microorganism body and disorder the microbial enzyme system, so that the effect of inhibiting the microorganism is achieved, and the preservative effect is achieved; in addition, the potassium sorbate can inhibit bacteria, mold and yeast, and the acetic acid generated by the degradation of the sodium dehydroacetate can promote the inhibition effect of the potassium sorbate, so that the potassium sorbate and the acetic acid have different inhibition strengths on different microorganisms, and the potassium sorbate and the acetic acid can achieve a synergistic and complementary effect when being mixed for use, thereby enhancing the antibacterial performance of the composite preservative and prolonging the preservation time limit of the phyllanthus emblica.
On the other hand, the application of the composite quality improver and/or the composite preservative in the preparation of She Er Baa is provided.
In another aspect, the leaf rice cake comprises 60 to 70 parts by weight of a wrapper, 30 to 40 parts by weight of stuffing, 0.8 to 1.2 parts by weight of corn oil and She Shiliang;
wherein the corn oil is coated on the surface of the rice cake leaves, the stuffing is wrapped in the wrapper, and the wrapper is wrapped in the rice cake leaves coated with the corn oil;
the blank comprises 0.3 to 0.6 portion of composite quality improver by weight portion;
the stuffing comprises 0.02 to 0.05 part of composite preservative by weight.
In the embodiment, the corn oil is smeared on the rice cake She Shangtu, the starch generated by the hydrolysis of the glutinous rice and the long-shaped rice is utilized, the lubricating effect of the vegetable oil is utilized, the phenomenon that the leafy rice cake is sticky due to the viscosity of the starch generated by the hydrolysis of the glutinous rice and the long-shaped rice is prevented, the aging of the starch in the wrapper is prolonged through the composite quality improver in the wrapper, the antibacterial performance of the composite preservative in the stuffing is utilized, and the synergistic effect of the composite quality improver and the composite preservative is utilized, so that the preservation time limit of the leafy rice cake is prolonged, and the long-term preservation of the leafy rice cake in the normal temperature state is realized.
In some embodiments, 0.005 to 0.01 parts by weight of tert-butyl hydroquinone is also added to the corn oil, and the tert-butyl hydroquinone is mixed with the corn oil and smeared on the surface of the Baba leaves;
and/or, the skin embryo also comprises 0.05 to 0.1 part of sodium dehydroacetate by weight;
and/or the leaf of Baba comprises at least one of indocalamus leaf, curculigo latifolia leaf, alpinia galanga leaf and Musa basjoo leaf.
In the above embodiment, by adding the tert-butyl hydroquinone in the corn oil, the tert-butyl hydroquinone acts as a radical absorbent, which can generate hydrogen protons when dissolved in a liquid, the hydrogen protons can not only combine with radicals in the corn oil fat to reduce the corn oil fat into triglyceride molecules, but also combine with peroxide radicals in the corn oil fat to generate hydroperoxide, thereby terminating the transmission of the radicals in a chain reaction, and simultaneously generating a low content of phenolic radicals, the phenolic radicals can form stable resonance bodies or participate in the chain termination reaction, thereby interrupting the oxidation process of the corn oil, preventing the oxidation of the corn oil, and improving the stability of the corn oil. In addition, the tert-butyl hydroquinone also has an antibacterial effect, and can effectively inhibit the growth of bacteria such as bacillus subtilis and staphylococcus aureus and microorganisms such as aspergillus niger and aspergillus flavus, on the basis, when the corn oil added with the tert-butyl hydroquinone is smeared on the cake leaves, the corn oil can uniformly cover the contact surface of the skin embryo and the cake leaves by virtue of the self-dispersity of the corn oil and form an antioxidant oil film, so that the antioxidant oil film is utilized to block the propagation of the microorganisms on the skin embryo and the cake leaves, and the effect of prolonging the normal-temperature preservation period of the leaf cake is achieved.
By adding the sodium dehydroacetate into the skin embryo, the sodium dehydroacetate can be gradually degraded into acetic acid in the phyllanthus urinaria so as to form an acidic environment, and the oxidation activity of hydroxyl and the reduction capability of hydrogen protons are enhanced through high-content hydrogen ions in the acidic environment, so that the bacteriostatic and antioxidant effects of the tert-butyl hydroquinone are enhanced, the fresh-keeping effect of the phyllanthus urinaria is enhanced, and the normal-temperature fresh-keeping period of the phyllanthus urinaria is prolonged.
In some embodiments, the skin embryo further comprises 55-65 parts of glutinous rice flour, 35-45 parts of indica rice flour and 70-80 parts of water by weight;
and/or, the stuffing also comprises 65 to 75 parts of pork, 15 to 25 parts of bean sprouts, 0.5 to 1.5 parts of white granulated sugar, 10 to 15 parts of lard, 2 to 4 parts of soy sauce, 0.3 to 0.6 part of salt, 1 to 2 parts of monosodium glutamate and 0.5 to 1 part of pepper in parts by weight.
In the above embodiment, the raw material of the skin embryo includes the long-shaped rice flour and the glutinous rice flour, and because the amylose content in the long-shaped rice flour is high and can stably exist compared with amylopectin, the stable amylose during steaming can maintain the stability of the structure of the leaf cake, so that the leaf cake is not easily expanded by heat, the leaf cake is prevented from expanding and breaking the skin, the aging speed of the starch generated after steaming the skin embryo can be delayed, and the quality of the leaf cake in the quality guarantee period is more stable; meanwhile, the glutinous rice flour can generate a large amount of amylopectin due to hydrolysis, and the amylopectin has high viscosity, so that the viscosity of the skin embryo can be improved; moreover, the composite quality improver contained in the skin embryo can soften the skin embryo, enhance the ductility of the skin embryo, facilitate the wrapping of the stuffing by the skin embryo, and delay the aging speed of starch generated after the skin embryo is steamed, so that the quality of the phyllanthus tuberosus is more stable in the quality guarantee period.
In some embodiments, the glutinous rice flour has a particle size of 100 to 120 meshes; and/or the particle size of the indica rice flour is 100-120 meshes.
In the above embodiment, by limiting the particle sizes of the glutinous rice flour and the indica rice flour, no significant dry powder is generated in the production stage of the skin-blank, and the problem that the skin-blank is difficult to form due to non-uniformity caused by the existence of the dry powder can be prevented, so that the skin-blank is easy to form.
In yet another aspect, a method of making She Er cake is provided, comprising the steps of:
s1, coating the corn oil on the surface of the Baba leaves to obtain pretreated Baba leaves;
s2, wrapping the stuffing by the skin blank to obtain an inner material;
s3, wrapping the inner material with the pretreated rice cake leaves to obtain a green body;
and S4, steaming, cooling and sterilizing the green body to obtain the phyllanthus urinaria cake.
In some embodiments, before the corn oil is smeared on the surface of the leaf of the glutinous rice cake, the method further comprises the steps of cleaning, disinfecting and drying the leaf of the glutinous rice cake;
and/or, in parts by weight, 0.005-0.01 part of tert-butyl hydroquinone is also added into the corn oil, and the corn oil and the tert-butyl hydroquinone are mixed and smeared on the surface of the Baba leaves;
and/or the steaming temperature is 90-95 ℃, and the steaming time is 20-30 min;
and/or the sterilization is ultra-high pressure sterilization; wherein the temperature of the ultra-high pressure sterilization is 30-40 ℃, the pressure of the ultra-high pressure sterilization is 500-800 MPa, and the time of the ultra-high pressure sterilization is 25-35 min.
In the above embodiment, the steps of cleaning, sterilizing and drying are performed on the tsamba, so that the cleaning is used to primarily remove microorganisms on the surface of the tsamba, the chance that the tsamba is in contact with the microorganisms is reduced, and then the sterilizing and drying are performed to kill the microorganisms remaining on the surface of the tsamba, so that the She Er tsamba is prevented from being rotted, the freshness date of the tsamba is prolonged, and the shelf life of the tsamba is prolonged. According to the physical cold sterilization principle of ultrahigh pressure sterilization, the structures of pathogenic bacteria and spoilage bacteria are damaged, and the activities of the pathogenic bacteria and the spoilage bacteria are influenced, so that the pathogenic bacteria and the spoilage bacteria are killed, and the She Er cake quality is not obviously influenced due to the cold sterilization mode, so that the sensory quality of She Er cake products can be maintained, and the preservation period of the phyllanthus cake is prolonged.
The invention has the beneficial effects that:
1. according to the method for preparing She Er cake, the composite quality modifier is used for delaying the aging speed of starch generated by hydrolysis of the phyllanthus urinaria glutinous rice and the indica rice, the composite preservative is used for improving the antibacterial performance, the two synergistic effects can ensure the stability of the quality of the phyllanthus urinaria glutinous rice and prolong the preservation period of the phyllanthus urinaria glutinous rice, and therefore the long-term preservation effect of the phyllanthus urinaria in a normal temperature state is achieved;
2. according to the method for preparing She Er cake, the tebutinol is added into the corn oil, so that an antioxidant oil film can be formed, the antibacterial performance of the phyllanthus urinaria is improved, the preservation period of the phyllanthus urinaria is further prolonged, and the effect of preserving the phyllanthus urinaria for a long time at normal temperature is achieved;
3. according to the method for preparing She Er tsamba, sodium dehydroacetate is added into the skin embryo, so that the sodium dehydroacetate and tert-butyl hydroquinone in the composite preservative and the tert-butyl hydroquinone in the corn oil generate a synergistic effect, the bacteriostatic and antioxidant effects of the tert-butyl hydroquinone are further enhanced, the preservation period of the tsamba is prolonged, and the effect of long-term preservation of the tsamba at normal temperature is achieved;
4. according to the method for preparing She Er cake, the sensory quality of the phyllanthus urinaria product is guaranteed, the preservation period of the phyllanthus urinaria is prolonged, and the effect of preserving the phyllanthus urinaria at normal temperature for a long time is achieved by adopting cold sterilization modes such as ultra-high pressure sterilization.
Detailed Description
The technical solutions in some embodiments of the present invention will be described clearly and completely below, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived from the embodiments provided by the invention and obtained by a person skilled in the art, are within the scope of the present disclosure.
In describing some embodiments, the expression "a and/or B" may be used. It is readily understood that "a and/or B" includes the following three combinations: a alone, B alone, and a combination of A and B.
Example 1
1. The composite quality improver comprises, by weight, 10 parts of composite phosphate, 18 parts of guar gum and 27 parts of konjac powder.
2. The composite preservative comprises 7 parts by weight of sodium dehydroacetate, 1 part by weight of potassium sorbate and 3 parts by weight of tert-butylhydroquinone.
3. The phyllanthus emblica prepared by using the composite quality improver and the composite preservative comprises 60 parts by weight of skin embryo, 40 parts by weight of stuffing, 0.8 part by weight of corn oil and She Shiliang parts by weight of cake;
wherein, the corn oil is also added with 0.005 part of tert-butyl hydroquinone;
the peel embryo comprises 55 parts of glutinous rice flour, 45 parts of long-shaped rice flour, 70 parts of water, 0.05 part of sodium dehydroacetate and 0.6 part of composite quality improver by weight; wherein the grain diameters of the glutinous rice flour and the indica rice flour are both 100 meshes;
the stuffing comprises 65 parts by weight of pork, 15 parts by weight of bean sprouts, 0.5 part by weight of white granulated sugar, 10 parts by weight of lard, 2 parts by weight of soy sauce, 0.3 part by weight of salt, 1 part by weight of monosodium glutamate, 0.5 part by weight of pepper and 0.02 part by weight of composite preservative.
4. A method for preparing the She Er cake, comprising:
s1, selecting folium indocalami tessellati, cleaning the front and back surfaces of the folium indocalami tessellati and drying the folium indocalami tessellati, uniformly spraying 75% alcohol on the front and back surfaces of the dried folium indocalami tessellati, drying the folium indocalami tessellati, and uniformly coating corn oil added with tert-butylhydroquinone on the surfaces of the dried folium indocalami tessellati to obtain pretreated folium indocalami tessellati;
s2, placing the glutinous rice flour and the long-shaped rice flour in a stirrer to be uniformly stirred; dissolving sodium dehydroacetate in water, continuously adding the composite quality improver, stirring, slowly adding the mixture into a stirrer after the mixture is completely dissolved, and stirring until the dough is uniformly formed to obtain a blank;
s3, cleaning pork and bean sprouts, and cutting the pork and the bean sprouts into pieces of foam through a meat grinder and a vegetable cutter respectively; heating lard, pouring minced pork, uniformly stir-frying until the pork is discolored, adding minced bean sprouts, after drying, sequentially adding white granulated sugar, salt, monosodium glutamate, pepper and soy sauce for seasoning and toning, finally adding a composite preservative, uniformly stirring, and cooling to normal temperature to obtain stuffing;
s4, averagely dividing the skin blank into small groups with the mass of 60g, pressing the small groups into dough sheets with thick middle parts and thin edges, adding 40g of stuffing, sealing, rounding, and wrapping with pretreated rice cake leaves to obtain a green body;
s5, steaming the green body at 90 ℃ for 30min, cooling the green body until the central temperature of the green body is reduced to room temperature, uniformly spraying 75% alcohol on the surface of the green body, and then sequentially carrying out vacuum packaging and ultrahigh pressure sterilization to obtain a finished phyllanthus urinaria cake product; wherein the conditions of the ultra-high pressure sterilization are as follows: the temperature is 30 ℃, the pressure is 500MPa, and the treatment time is 35min.
Example 2
1. A composite quality modifier comprises, by weight, 5 parts of composite phosphate, 12 parts of guar gum and 23 parts of konjac powder.
2. The composite preservative comprises, by weight, 12 parts of sodium dehydroacetate, 4 parts of potassium sorbate and 6 parts of tert-butyl hydroquinone.
3. A larval rice cake comprises 70 parts of wrapper embryo, 30 parts of stuffing, 1.2 parts of corn oil and She Shiliang;
wherein, the corn oil is also added with 0.01 part of tert-butyl hydroquinone;
the peel and embryo comprises 65 parts of glutinous rice flour, 35 parts of long-shaped rice flour, 80 parts of water, 0.1 part of sodium dehydroacetate and 0.3 part of composite quality improver by weight;
the stuffing comprises, by weight, 75 parts of pork, 25 parts of bean sprouts, 1.5 parts of white granulated sugar, 15 parts of lard, 4 parts of soy sauce, 0.6 part of salt, 2 parts of monosodium glutamate, 1 part of pepper and 0.05 part of a compound preservative.
The grain sizes of the glutinous rice flour and the long-shaped rice flour are both 120 meshes.
4. A preparation method of a leafy rice cake comprises the following steps:
s1, selecting Baba leaves as curculigo majorana leaves, cleaning the front and back surfaces of the Baba leaves, drying the Baba leaves, uniformly spraying 75% alcohol on the front and back surfaces of the dried Baba leaves, drying the Baba leaves, uniformly coating corn oil added with tert-butyl hydroquinone on the surfaces of the dried Baba leaves to obtain pretreated Baba leaves;
s2, placing glutinous rice powder and long-shaped rice powder in a stirrer to be uniformly stirred, dissolving sodium dehydroacetate in water, continuously adding the composite quality improver to be stirred, slowly adding the mixture into the stirrer after the composite quality improver is completely dissolved, and stirring until flour dough is uniformly formed to obtain a skin blank;
s3, cleaning pork and bean sprouts, cutting the pork and the bean sprouts into pieces of minced pork and bean sprouts through a meat grinder and a vegetable cutter respectively, heating lard, pouring the minced pork, uniformly stir-frying the pork until the minced pork changes color, adding the minced bean sprouts, frying the dried bean sprouts, sequentially adding white granulated sugar, salt, monosodium glutamate, pepper and soy sauce for seasoning and color mixing, finally adding a composite preservative, uniformly stirring, and cooling to normal temperature to obtain stuffing;
s4, averagely dividing the skin blank into small groups with the mass of 70g, pressing the small groups into dough sheets with thick middle parts and thin edges, adding 30g of stuffing, sealing, rounding, and wrapping with pretreated rice cake leaves to obtain a green blank;
s5, steaming the green body at 92 ℃ for 25min, cooling the center temperature of the green body to room temperature, uniformly spraying 75% alcohol on the surface, and then sequentially carrying out vacuum packaging and ultrahigh pressure sterilization to obtain a finished phyllanthus urinaria product; wherein the ultrahigh pressure sterilization conditions are as follows: the temperature is 40 deg.C, the pressure is 800MPa, and the treatment time is 25min.
Example 3
1. A composite quality modifier comprises 8 parts by weight of composite phosphate, 15 parts by weight of guar gum and 25 parts by weight of konjac powder.
2. A composite preservative comprises, by weight, 10 parts of sodium dehydroacetate, 2 parts of potassium sorbate and 5 parts of tert-butyl hydroquinone.
3. A leaf rice cake comprises 65 parts by weight of a wrapper blank, 35 parts by weight of stuffing, 1.2 parts by weight of corn oil and She Shiliang parts by weight of rice cake;
wherein, the corn oil is also added with 0.008 parts of tert-butyl hydroquinone;
the peel embryo comprises 60 parts of glutinous rice flour, 40 parts of long-shaped rice flour, 75 parts of water, 0.08 part of sodium dehydroacetate and 0.48 part of composite quality improver by weight;
the stuffing comprises 70 parts of pork, 20 parts of bean sprouts, 1 part of white granulated sugar, 12 parts of lard, 3 parts of soy sauce, 0.4 part of salt, 1.5 parts of monosodium glutamate, 0.8 part of pepper and 0.034 part of a composite preservative by weight.
The grain sizes of the glutinous rice flour and the long-shaped rice flour are both 120 meshes.
4. A preparation method of a phyllanthus urinaria cake comprises the following steps:
s1, selecting alpinia galanga leaves, cleaning the front and back surfaces of the alpinia galanga leaves, drying the alpinia galanga leaves, uniformly spraying 75% alcohol on the front and back surfaces of the dried alpinia galanga leaves, drying the alpinia galanga leaves, and uniformly coating corn oil added with tert-butyl hydroquinone on the surfaces of the dried alpinia galanga leaves to obtain pretreated alpinia galanga leaves;
s2, placing glutinous rice powder and long-shaped rice powder in a stirrer to be uniformly stirred, dissolving sodium dehydroacetate in water, continuously adding the composite quality improver to be stirred, slowly adding the mixture into the stirrer after the composite quality improver is completely dissolved, and stirring until flour dough is uniformly formed to obtain a skin blank;
s3, cleaning pork and bean sprouts, respectively cutting the pork and the bean sprouts into pieces of chopped pork and bean sprouts through a meat grinder and a vegetable cutter, heating lard, pouring the pork pieces of chopped pork, uniformly stir-frying the pork pieces of chopped pork and bean sprouts until the pork pieces are discolored, adding the bean sprouts of chopped bean sprouts, frying the bean sprouts to be dry, sequentially adding white granulated sugar, salt, monosodium glutamate, pepper and soy sauce for seasoning and color mixing, finally adding a composite preservative, uniformly stirring, and cooling to normal temperature to obtain stuffing;
s4, evenly dividing the skin blank into small groups with the mass of 65g, pressing the small groups into dough sheets with thick middle parts and thin edges, adding 35g of stuffing, sealing and rounding, and wrapping the dough sheets with pretreated rice cake leaves to obtain green bodies;
s5, steaming the green body at 95 ℃ for 20min, cooling the center temperature of the green body to room temperature, uniformly spraying 75% alcohol on the surface, and then sequentially carrying out vacuum packaging and ultrahigh pressure sterilization to obtain a finished phyllanthus urinaria product; wherein the ultrahigh pressure sterilization conditions are as follows: the temperature is 35 ℃, the pressure is 600MPa, and the treatment time is 30min.
Example 4
1. The composite quality improver comprises, by weight, 10 parts of composite phosphate, 18 parts of guar gum and 27 parts of konjac powder.
2. The composite preservative comprises 7 parts by weight of sodium dehydroacetate, 1 part by weight of potassium sorbate and 3 parts by weight of tert-butyl hydroquinone.
3. A larval rice cake comprises 60 parts by weight of a wrapper, 40 parts by weight of stuffing, 0.8 part by weight of corn oil and She Shiliang;
wherein, the corn oil is also added with 0.005 part of tert-butyl hydroquinone;
the peel embryo comprises 55 parts of glutinous rice flour, 45 parts of long-shaped rice flour, 70 parts of water, 0.05 part of sodium dehydroacetate and 0.6 part of composite quality improver by weight;
the stuffing comprises 65 parts of pork, 15 parts of bean sprouts, 0.5 part of white granulated sugar, 10 parts of lard, 2 parts of soy sauce, 0.3 part of salt, 1 part of monosodium glutamate, 0.5 part of pepper and 0.02 part of composite preservative by weight.
The grain sizes of the glutinous rice flour and the indica rice flour are both 110 meshes.
4. A preparation method of a phyllanthus urinaria cake comprises the following steps:
s1, selecting baa leaves as the banana leaves, cleaning the front and back surfaces of the baa leaves and drying the baa leaves, uniformly spraying 75% of alcohol on the front and back surfaces of the dried baa leaves, drying the baa leaves, and uniformly coating corn oil added with tert-butyl hydroquinone on the surfaces of the dried baa leaves to obtain pretreated baa leaves;
s2, placing glutinous rice powder and long-shaped rice powder in a stirrer to be uniformly stirred, dissolving sodium dehydroacetate in water, continuously adding the composite quality improver to be stirred, slowly adding the mixture into the stirrer after the composite quality improver is completely dissolved, and stirring until flour dough is uniformly formed to obtain a skin blank;
s3, cleaning pork and bean sprouts, cutting the pork and the bean sprouts into pieces of minced pork and bean sprouts through a meat grinder and a vegetable cutter respectively, heating lard, pouring the minced pork, uniformly stir-frying the pork until the minced pork changes color, adding the minced bean sprouts, frying the dried bean sprouts, sequentially adding white granulated sugar, salt, monosodium glutamate, pepper and soy sauce for seasoning and color mixing, finally adding a composite preservative, uniformly stirring, and cooling to normal temperature to obtain stuffing;
s4, evenly dividing the skin blank into small groups with the mass of 60g, pressing the small groups into dough sheets with thick middle parts and thin edges, adding 40g of stuffing, sealing and rounding, and wrapping the dough sheets with pretreated rice cake leaves to obtain green bodies;
s5, steaming the green body at 90 ℃ for 30min, cooling the center temperature of the green body to room temperature, uniformly spraying 75% alcohol on the surface, and then sequentially carrying out vacuum packaging and ultrahigh pressure sterilization to obtain a finished phyllanthus urinaria product; wherein the ultrahigh pressure sterilization conditions are as follows: the temperature is 30 ℃, the pressure is 500MPa, and the treatment time is 35min.
Comparative example 1
The process of example 1 according to the invention is compared with comparative example 1, wherein comparative example 1 differs from example 1 in that: in S2, the composite quality improver is replaced by distilled water (the amount of the replacement is the same as that of the composite quality improver in example 1); s3, replacing the composite preservative with distilled water (the amount of the replacement is the same as that of the composite preservative in the example 1); other conditions such as selection and amount of remaining materials and other process steps are the same as in example 1 of the present invention.
Comparative example 2
The process of example 1 according to the invention is compared with comparative example 2, wherein comparative example 2 differs from example 1 in that: s3, replacing the composite preservative with distilled water (the amount of the replacement is the same as that of the composite preservative in the example 1); other conditions such as selection and amount of remaining materials and other process steps are the same as in example 1 of the present invention.
Comparative example 3
The process of example 1 according to the invention is used for comparison with comparative example 3, wherein comparative example 3 differs from example 1 in that: in S2, the composite quality improver is replaced by distilled water (the amount of the replacement is the same as that of the composite quality improver in example 1); other conditions such as selection and amount of remaining materials and other process steps are the same as in example 1 of the present invention.
Comparative example 4
The process of example 1 according to the invention is compared with comparative example 4, comparative example 4 differing from example 1 in that: in S1, tert-butylhydroquinone was replaced with distilled water (the amount of the replacement was the same as that of tert-butylhydroquinone in S1 in example 1); in S2, sodium dehydroacetate was replaced with distilled water (the amount of the replacement was the same as that of the sodium dehydroacetate in S2 in example 1); in S3, replacing the tert-butyl hydroquinone in the compound preservative with distilled water (the dosage of the replacement is the same as that of the tert-butyl hydroquinone in the compound preservative in S3 in the embodiment 1); other conditions such as the selection and amount of the remaining materials and other process steps are the same as in example 1 of the present invention.
Comparative example 5
The process of example 1 according to the invention is compared with comparative example 5, wherein comparative example 5 differs from example 1 in that: in S2, sodium dehydroacetate was replaced with distilled water (the amount of the replacement was the same as that of the sodium dehydroacetate in S2 of example 1); other conditions such as selection and amount of remaining materials and other process steps are the same as in example 1 of the present invention.
Comparative example 6
The process of example 1 according to the invention is compared with comparative example 6, wherein comparative example 6 differs from example 1 in that: in S1, tert-butylhydroquinone was replaced with distilled water (the amount of the replacement was the same as that of tert-butylhydroquinone in S1 of example 1); in S3, replacing the tert-butyl hydroquinone in the compound preservative with distilled water (the amount of the replacement is the same as that of the tert-butyl hydroquinone in the compound preservative in S3); other conditions such as selection and amount of remaining materials and other process steps are the same as in example 1 of the present invention.
Comparative example 7
The process of example 1 according to the invention is compared with comparative example 7, wherein comparative example 7 differs from example 1 in that: s1, uniformly coating corn oil added with tert-butyl hydroquinone on the surface of the dried Baba leaves; other conditions such as selection and amount of remaining materials and other process steps are the same as in example 1 of the present invention.
Comparative example 8
The process of example 1 according to the invention is compared with comparative example 8, wherein comparative example 8 differs from example 1 in that: in the step S1, uniformly coating tert-butylhydroquinone on the surface of the dried rice cake (the dosage of the tert-butylhydroquinone in the step S1 is the same as that in the step S1 in the example 1); other conditions such as selection and amount of remaining materials and other process steps are the same as in example 1 of the present invention.
Comparative example 9
The process of example 1 according to the invention is used for comparison with comparative example 9, wherein comparative example 9 differs from example 1 in that: in S1, only corn oil is uniformly coated on the surface of the dried rice cake leaves (the amount of the corn oil is the same as that of the corn oil in S1 of example 1); other conditions such as selection and amount of remaining materials and other process steps are the same as in example 1 of the present invention.
Comparative example 10
The process of example 1 according to the invention is compared with comparative example 10, wherein comparative example 10 differs from example 1 in that: s5, replacing the ultra-high pressure sterilization with high temperature sterilization (the temperature of the high temperature sterilization is 95 ℃, and the time is 30 min); other conditions such as selection and amount of remaining materials and other process steps are the same as in example 1 of the present invention.
Test effects
The phylla prepared in examples 1 to 4 and comparative examples 1 to 10 were used as initial samples of each group, and performance test was performed thereon, and the performance test method included: the total number of colonies of the initial sample and the storage sample after 10 days of storage were measured by a classical constant temperature accelerated test to determine the storage life, and simultaneously the hardness and elasticity were measured by a TPA test method and evaluated organoleptically. The related method of the performance test is as follows:
1) The sensory evaluation method comprises the following steps: and establishing a sensory evaluation table of the leaf-flavored rice cakes by referring to sensory evaluation standards of the leaf-flavored rice cakes in related documents. Respectively inviting 10 food professionals, wherein the male and female halves of the food professionals respectively, evaluating the appearance, the taste and the like of each group of the phylla praecox, recording the scoring result of each food professional, and taking the average value of the scoring results of the 10 food professionals on each group as the sensory score of the group. Wherein, the sensory evaluation table of the phylla nodosa is shown as the following table:
Figure BDA0003141300930000101
Figure BDA0003141300930000111
2) The storage period detection method comprises the following steps: and (3) performing a classical constant-temperature accelerated test on initial samples of each group, detecting the total number of colonies of the samples of each group once every 1d under the conditions that the temperature is 37 ℃ and the relative humidity is 75% until the samples are rotten, recording the test results, analyzing the test results according to a' maximum limit value of microorganisms is 50000CFU/g which is recorded in an enterprise standard (O/LQJ 0001S-2018 cooked rice products), and judging the storage period when the limit value is exceeded. Wherein, the storage under the classical constant temperature accelerated test condition for 10 days is equivalent to the storage under the normal temperature state for 30 days.
The results are shown in the following table:
Figure BDA0003141300930000112
Figure BDA0003141300930000121
note: if the product is deteriorated during sensory evaluation, no tasting is carried out, and the sensory evaluation is regarded as 0 point;
in the TPA test method, the elasticity represents the ratio of the sample recovery height detected in the second compression to the compression deformation amount of the first compression, and thus has no unit.
The sensory evaluation is to evaluate the appearance, color, taste, mouthfeel and acceptance degree of the leaf pediatric cakes steamed and cooled to the normal temperature, and the higher the sensory evaluation score is, the better the product quality is; it is easy to understand that the closer the sensory score of the tsamba after a certain period of storage is to the sensory score before storage, the more stable the quality of the tsamba during the storage period.
From the above table, it can be seen that:
1) The sensory evaluation of the initial sample in example 1 was higher compared to comparative examples 1-10, while the sensory evaluation of the stored samples after 10 days of storage using the classical constant temperature accelerated test was still higher and the ambient temperature shelf life of example 1 was as long as 30 days. The invention shows that the composite quality improver, the composite antistaling agent and the phyllanthus urinaria cake can keep the phyllanthus urinaria cake fresh for a long time at normal temperature by adopting the preparation method.
2) Compared to comparative example 1:
in comparative example 1, the hardness of the storage sample was increased by 59.8% and the elasticity was reduced by 47.9% compared to the initial sample;
in example 1, the hardness of the storage sample was improved by 1.2% compared to the initial sample (reduced by 98% compared to comparative example 1), and the elasticity was reduced by 4.2% compared to comparative example 1 (reduced by 93.2%).
In comparative example 2, the hardness of the storage sample was improved by 46.4% (reduced by 22.4% compared to comparative example 1) and the elasticity was reduced by 36.5% (reduced by 23.8% compared to comparative example 1) compared to the initial sample.
In comparative example 3, the hardness of the storage sample was increased by 21.7% (reduced by 63.7% compared to comparative example 1) and the elasticity was reduced by 18.2% (reduced by 62% compared to comparative example 1) compared to the initial sample.
It can be seen that, compared with comparative example 1, the quality improvement degree of the composite quality improver and the composite antistaling agent adopted in example 1 on the phyllanthus urinaria during the normal-temperature storage period is obviously better than that of comparative examples 2 to 3, even higher than the sum of the improvement degrees of comparative examples 2 to 3, which shows that the synergistic effect exists between the composite quality improver and the composite antistaling agent.
3) Compared to comparative example 4:
in comparative example 4, the hardness of the storage sample was improved by 13.6% and the elasticity was reduced by 29.4% compared to the initial sample;
in example 1, the hardness of the storage sample was improved by 1.2% (reduced by 91.2% compared to comparative example 4) and the elasticity was reduced by 4.2% (reduced by 85.7% compared to comparative example 4) compared to the initial sample.
In comparative example 5, the hardness of the storage sample was improved by 13.1% (reduced by 3.7% compared to comparative example 4) and the elasticity was reduced by 21.6% (reduced by 26.5% compared to comparative example 4) compared to the initial sample.
In comparative example 6, the hardness of the storage sample was improved by 13.2% (reduced by 2.9% compared to comparative example 4) and the elasticity was reduced by 23.1% (reduced by 21.4% compared to comparative example 4) compared to the initial sample.
Therefore, compared with the comparative example 4, the improvement degree of the sodium dehydroacetate and the tert-butyl hydroquinone in the example 1 on the quality of the phyllanthus urinaria during the normal-temperature storage period is obviously better than that of the comparative examples 5 to 6, which shows that the effect of the compound use of the sodium dehydroacetate and the tert-butyl hydroquinone in the invention is obviously improved compared with the effect of the single use of each component, namely the synergistic effect of the sodium dehydroacetate and the tert-butyl hydroquinone in the invention exists.
4) In comparison to comparative example 7:
in comparative example 7, the hardness of the storage sample was increased by 10.3% and the elasticity was reduced by 13% compared to the initial sample;
in example 1, the hardness of the storage sample was improved by 1.2% (reduced by 88.3% compared to comparative example 7) and the elasticity was reduced by 4.2% (reduced by 67.7% compared to comparative example 7) compared to the initial sample.
In comparative example 8, the hardness of the storage sample was improved by 8.3% (reduced by 19.4% compared to comparative example 7) and the elasticity was reduced by 10% (reduced by 23% compared to comparative example 7) compared to the initial sample.
In comparative example 9, the hardness of the storage sample was improved by 6.3% (reduced by 38.8% compared to comparative example 7) and the elasticity was reduced by 8.2% (reduced by 36.9% compared to comparative example 7) compared to the initial sample.
Therefore, compared with the comparative example 7, the improvement of the quality and the shelf life of the leaf craps is obviously better than that of the comparative examples 7-9 by adopting the step of uniformly coating the corn oil added with the tert-butyl hydroquinone on the surface of the dried craps in the example 1, which shows that the effect of the compound use of the tert-butyl hydroquinone and the corn oil is obviously improved compared with the effect of the single use of each component, namely the tert-butyl hydroquinone and the corn oil have a synergistic effect.
5) Compared to comparative example 10:
in comparative example 10, the hardness of the storage sample was improved by 13.9% and the elasticity was reduced by 17.4% compared to the initial sample;
in example 1, the hardness of the storage sample was improved by 1.2% (reduced by 91.4% compared to comparative example 10) and the elasticity was reduced by 4.2% (reduced by 75.9% compared to comparative example 10) compared to the initial sample.
Therefore, compared with the comparative example 10, the quality of the leafy rice cake is obviously improved by adopting the ultra-high pressure sterilization in the example 1 to be better than that of the comparative example 10, which shows that the cold sterilization treatment mode of the ultra-high pressure sterilization is better than the heat sterilization treatment mode of the high temperature sterilization in the invention.
One or more technical solutions in the embodiments of the present application at least have the following technical effects or advantages:
1. the method adopts three modes of the additive of the composite quality modifier and the composite preservative, ultrahigh pressure sterilization and production environment control, can effectively kill microorganisms in She Er Baa, reduces the possibility of secondary pollution, and has no obvious influence on the quality of She Er Baa.
2. The ductility of the leather embryo in the phyllanthus emblica is enhanced by the aid of the composite quality improver, so that the processing performance of the leather embryo can be improved, and the overall sensory quality of the phyllanthus emblica is improved.
3. The quality guarantee period of the phyllanthus emblica produced by the application can reach 1 month at normal temperature, although the content of moisture and amylopectin of the phyllanthus emblica is high, the composite quality modifier applied to the skin embryo raw material has certain effects of water retention and aging delaying, so that the starch in the skin embryo is not easy to age in the quality guarantee period, the overall quality is stable, and the fragrance is full.
4. The application prolongs the normal-temperature quality guarantee period of the phyllanthus urinaria, can reduce the logistics transportation cost of the phyllanthus urinaria, widens the sales channel of She Er, improves the production scale of She Er and promotes the industrialized production of the phyllanthus urinaria.
The foregoing is illustrative of the preferred embodiments of this invention, and it is to be understood that the invention is not limited to the precise form disclosed herein and that various other combinations, modifications, and environments may be resorted to, falling within the scope of the concept as disclosed herein, either as described above or as apparent to those skilled in the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (6)

1. A leaf cake is characterized by comprising 60 to 70 parts of a wrapper blank, 30 to 40 parts of stuffing, 0.8 to 1.2 parts of corn oil and She Shiliang;
wherein the corn oil is coated on the surface of the glutinous rice cake leaves, the stuffing is wrapped in the wrapper, and the wrapper is wrapped in the glutinous rice cake leaves coated with the corn oil;
the blank comprises 0.3 to 0.6 portion of composite quality improver by weight portion;
the stuffing comprises 0.02 to 0.05 part by weight of composite preservative;
0.005-0.01 part of tert-butyl hydroquinone is also added into the corn oil in parts by weight;
the tert-butyl hydroquinone is mixed with the corn oil and smeared on the surface of the Baba leaves;
the composite preservative consists of sodium dehydroacetate, potassium sorbate and tert-butyl hydroquinone, wherein the mass ratio of the sodium dehydroacetate to the potassium sorbate to the tert-butyl hydroquinone is (7-12);
the composite quality modifier consists of composite phosphate, guar gum and konjac powder, wherein the mass ratio of the composite phosphate to the guar gum to the konjac powder is (5-10);
the skin embryo also comprises 0.05 to 0.1 portion of sodium dehydroacetate by weight.
2. The phylla of claim 1, wherein the leaf of said pela comprises at least one of indocalamus leaf, curculigo latifolia leaf, zingiber Alpinia leaf, and plantain leaf.
3. The phyllanthus urinaria according to claim 1, wherein the skin embryo further comprises 55-65 parts of glutinous rice flour, 35-45 parts of indica rice flour and 70-80 parts of water by weight;
and/or, the stuffing also comprises 65 to 75 parts of pork, 15 to 25 parts of bean sprouts, 0.5 to 1.5 parts of white granulated sugar, 10 to 15 parts of lard, 2 to 4 parts of soy sauce, 0.3 to 0.6 part of salt, 1 to 2 parts of monosodium glutamate and 0.5 to 1 part of pepper in parts by weight.
4. The phylla cake according to claim 3, wherein the grain size of the glutinous rice flour is 100 to 120 meshes;
and/or the particle size of the indica rice flour is 100-120 meshes.
5. A method of making the She Er cake of any one of claims 1-4, comprising: coating the corn oil on the surface of the Baba leaves to obtain pretreated Baba leaves;
wrapping the stuffing with the skin blank to obtain an inner material;
wrapping the inner material with the pretreated rice cake leaves to obtain a green body;
and steaming, cooling and sterilizing the green body to obtain the phyllanthus urinaria.
6. The method of claim 5, further comprising the steps of cleaning, disinfecting, and drying the leaf of said rice cake prior to applying said corn oil to the surface of said leaf of said rice cake;
and/or the steaming temperature is 90-95 ℃, and the steaming time is 20-30 min;
and/or the sterilization is ultra-high pressure sterilization; wherein the temperature of the ultra-high pressure sterilization is 30-40 ℃, the pressure of the ultra-high pressure sterilization is 500-800 MPa, and the time of the ultra-high pressure sterilization is 25-35 min.
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