CN113575643A - Preparation process of selenium-rich vine tea cake - Google Patents
Preparation process of selenium-rich vine tea cake Download PDFInfo
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- CN113575643A CN113575643A CN202110742714.XA CN202110742714A CN113575643A CN 113575643 A CN113575643 A CN 113575643A CN 202110742714 A CN202110742714 A CN 202110742714A CN 113575643 A CN113575643 A CN 113575643A
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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Abstract
The invention relates to the technical field of food processing, and discloses a preparation process of a selenium-rich vine tea cake, which comprises the following steps of S1, mixing fresh vine tea leaves with water, and introducing high-temperature steam into the water; s2, adding probiotic liquid and glucose into the mixture, stirring and fermenting; s3, fermenting, filtering, concentrating the filtrate under reduced pressure, and drying the ferment liquid to obtain selenium-rich ampelopsis grossedentata ferment; s4, pouring vegetable oil, white sugar, honey, baking soda, soda ash and starch syrup into a container, adding hot water for blending, uniformly blending, pouring the selenium-rich ampelopsis grossedentata ferment into a dough mixer, and stirring into dough to prepare the flour cake; and S5, placing the flour cakes on a baking tray for baking, cooling and packaging to obtain the finished product. The preparation process of the selenium-rich vine tea cake is simple, has fragrant, crisp, soft and soft mouthfeel, can ensure that selenium and other nutrient substances are not lost to the maximum extent in the preparation process of vine tea, further enhances the nutritional value, and meets the health requirements of people.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation process of a selenium-rich vine tea cake.
Background
Ampelopsis grossedentata, also called Ampelopsis grossedentata tea, is the branches and leaves of Ampelopsis megalophylla Diels et Gilg, a family Vitaceae. In the traditional Chinese medicine field, the medicine is considered to have the characteristics of bitter taste, slight astringent taste and cool property, has the effects of clearing heat and promoting diuresis, calming the liver and reducing blood pressure, and promoting blood circulation and removing obstruction in channels, and can be used for treating dysentery, diarrhea, stranguria with urine, hypertension, dizziness and eye bloating and traumatic injury.
The research of modern medicine finds that the vine tea has the following effects:
1. anti-inflammatory and bactericidal
The Ampelopsis grossedentata has the functions of diminishing inflammation, relieving cough and eliminating phlegm, and the functions of eliminating phlegm and relieving cough are similar to those of clofibrate. Experiments show that the ampelopsis grossedentata has obvious inhibiting effect on staphylococcus aureus, staphylococcus epidermidis, beta hemolytic streptococcus, escherichia coli, dysentery bacillus and the like. The inhibition effect on common bacteria in food is better than that of benzoic acid which is a common preservative.
2. Preventing cardiovascular diseases
The Ampelopsis grossedentata has effects of preventing atherosclerosis, reducing blood lipid, and lowering blood sugar.
3. Delaying senility
The vine tea contains a large amount of flavonoid compounds, the main substance of the vine tea is dihydromyricetin, the clearance rate of the dihydromyricetin to free radicals is as high as 73.3-91.5%, the vine tea can relieve oxidation injury in a body and has the function of resisting aging.
4. Protecting liver
The Ampelopsis grossedentata can also reduce the degeneration and necrosis degree of animal liver tissues and has the effect of protecting the liver.
5. Health care
The ampelopsis grossedentata does not contain tannic acid, does not influence the digestion and absorption of protein, and does not deprive the body of iron used as a hematopoietic raw material; the ampelopsis grossedentata does not contain caffeine compounds with exciting effect, so that the ampelopsis grossedentata is an ideal substitute for people with anemia, low sleep quality and the like who like drinking tea but do not dare to drink tea.
Recent further research of scientists shows that the effective components of the vine tea are flavonoid compounds such as ampelopsin, dihydromyricetin and the like, and the minimum bacteriostatic and bactericidal concentration is equivalent to the equivalent berberine.
In addition, it contains 19 kinds of nutrients and trace elements essential for human body, and has high calcium, iron and magnesium content, high effect of preventing cardiac arrhythmia, myocardial ischemia, hypertension, coronary heart disease, atherosclerosis and other cardiac vascular diseases and excellent health function of treating osteoporosis. It is rich in dietary fiber, carotene and vitamin E, and has good effect of preventing cancer. It has high Mn content and is favorable to long life. It has inhibitory effect on gram-negative bacteria, influenza A and B viruses.
The prior art has the following defects and shortcomings:
the biscuits sold in the current market are mainly original taste, the whole leisure food market is visible, the variety is slightly single, the function is slightly single, the richness and the improvement of the material culture and the life of domestic residents are accompanied, the consumption capability is gradually enhanced, the dietary structure of people is changed, the working pressure is increased, the life rhythm is accelerated, people with three high and sub-health are gradually increased, the onset age is in a trend of being younger and younger, the people are promoted to pay more and more attention to health care, functional cakes with different efficacies are developed, the requirement of the consumers on health consumption can be better met, the selenium-enriched foods are foods which are concerned by the consumers at present, the selenium-enriched foods are homologous, safe and reliable, are suitable for mass consumption groups, are a main approach for supplementing selenium for human beings, have good development prospects, but the price of the selenium-enriched foods is high and is 2-10 times of common products, has not been popularized to common people.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a preparation process of a selenium-rich vine tea cake, which can solve the problems that the existing biscuit is single in variety and single in function and cannot meet the requirements of consumers on healthy consumption; by the adoption of the preparation process of the selenium-rich vine tea cake, the selenium-rich vine tea cake has fragrant, crisp, soft and soft mouthfeel, and can prevent selenium and other nutrient substances from being lost in the preparation process of vine tea to the maximum extent, so that the nutritional value is further enhanced, the health requirements of people are met, and the problems in the prior art are effectively solved.
In order to realize the purpose of the preparation process of the selenium-rich vine tea cake, the invention provides the following technical scheme: a preparation process of selenium-rich vine tea cake comprises the following steps,
weighing fresh selenium-rich vine tea leaves and water, mixing the fresh selenium-rich vine tea leaves and the water to uniformly disperse the fresh selenium-rich vine tea leaves, and introducing high-temperature steam into the water;
step two, adding probiotic liquid and glucose into the mixture of water and the fresh selenium-rich vine tea leaves, uniformly stirring, and fermenting for a period of time;
step three, after fermentation is finished, filtering the fermentation liquor, concentrating the filtrate under reduced pressure to prepare selenium-rich vine tea enzyme liquid, and drying the selenium-rich vine tea enzyme liquid to prepare selenium-rich vine tea enzyme;
step four, pouring the vegetable oil, the white sugar, the honey, the baking soda, the soda ash and the starch syrup into a container, slowly adding hot water, adding water while blending, uniformly blending, pouring the selenium-rich ampelopsis grossedentata enzyme into a dough mixer, uniformly stirring to form dough, and preparing the dough cake;
and step five, putting the flour cakes prepared in the step four on a baking tray for baking, adjusting the temperature, cooling the baked flour cakes by a spiral cooling tower, and packaging to obtain finished products.
Preferably, in the first step, the weight ratio of the selenium-rich vine tea fresh leaves to water is 1: 1, the steam temperature is 100-120 ℃, and the duration is 40 min.
Preferably, in the second step, the weight ratio of the added probiotic liquid to the fresh selenium-enriched vine tea leaves is 1%, the weight ratio of the added glucose to the fresh selenium-enriched vine tea leaves is 1 per mill, the fermentation temperature is 30-35 ℃, and the fermentation time is 10 days.
Preferably, in the third step, the temperature of the filtrate subjected to reduced pressure concentration is 30-35 ℃, and the drying temperature of the green tea enzyme liquid is 30-35 ℃.
Preferably, the temperature of the hot water added in the fourth step is 30-35 ℃.
Preferably, in the fifth step, the temperature of the baking tray is adjusted to 220 ℃ of the upper fire, 190 ℃ of the lower fire, the baking time is 15-20 minutes, and the temperature of the baked cake is 20-25 ℃ after being cooled by a spiral cooling tower.
Compared with the prior art, the invention provides a preparation process of a selenium-rich vine tea cake, which has the following beneficial effects:
the preparation process of the selenium-rich vine tea cake is simple, the vine tea cake prepared by the method has fragrant, crisp, soft and soft mouthfeel, selenium and other nutrient substances can be prevented from being lost to the maximum extent in the preparation process of the vine tea, the nutrient value is further enhanced, and the health requirements of people are met.
Drawings
FIG. 1 is a schematic view of the process flow structure of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, a preparation process of a selenium-rich vine tea cake comprises the following steps,
step one, weighing 100kg of selenium-rich vine tea fresh leaves and 100kg of water, mixing the selenium-rich vine tea fresh leaves and the water to uniformly disperse the selenium-rich vine tea fresh leaves, and introducing high-temperature steam of 100-120 ℃ into the water for 40 min;
step two, adding 1kg of probiotic liquid and 0.1kg of glucose into the mixture of water and the fresh selenium-rich vine tea leaves, uniformly stirring, and fermenting for 10 days at the temperature of 30-35 ℃;
step three, after the fermentation is finished, filtering the fermentation liquor, concentrating the filtrate at 30-35 ℃ under reduced pressure to prepare 70kg of selenium-rich vine tea enzyme solution, and drying the selenium-rich vine tea enzyme solution at 30-35 ℃ to prepare 20.1kg of selenium-rich vine tea enzyme;
pouring vegetable oil, white sugar, honey, baking soda, soda ash and starch syrup into a container, slowly adding hot water at the temperature of 30-35 ℃, adding water while blending, uniformly blending, pouring the selenium-rich ampelopsis grossedentata enzyme into a dough mixer, uniformly stirring to form dough, and preparing the dough cake;
and step five, placing the flour cakes prepared in the step four on a baking tray for baking, adjusting the temperature to 220 ℃ at the upper fire and 190 ℃ at the lower fire, baking for 15-20 minutes, cooling the baked cakes to 20-25 ℃ through a spiral cooling tower, and packaging to obtain finished products.
The preparation process of the selenium-rich vine tea cake is simple in preparation method when in use, and the vine tea cake prepared by the method has fragrant, crisp, soft and soft mouthfeel, can ensure that selenium and other nutrient substances are not lost to the maximum extent in the preparation process of vine tea, further enhances the nutritional value, meets the health requirements of people, and retains the flavor of the vine tea as much as possible.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A preparation process of a selenium-rich vine tea cake is characterized by comprising the following steps: comprises the following steps of (a) carrying out,
weighing fresh selenium-rich vine tea leaves and water, mixing the fresh selenium-rich vine tea leaves and the water to uniformly disperse the fresh selenium-rich vine tea leaves, and introducing high-temperature steam into the water;
step two, adding probiotic liquid and glucose into the mixture of water and the fresh selenium-rich vine tea leaves, uniformly stirring, and fermenting for a period of time;
step three, after fermentation is finished, filtering the fermentation liquor, concentrating the filtrate under reduced pressure to prepare selenium-rich vine tea enzyme liquid, and drying the selenium-rich vine tea enzyme liquid to prepare selenium-rich vine tea enzyme;
step four, pouring the vegetable oil, the white sugar, the honey, the baking soda, the soda ash and the starch syrup into a container, slowly adding hot water, adding water while blending, uniformly blending, pouring the selenium-rich ampelopsis grossedentata enzyme into a dough mixer, uniformly stirring to form dough, and preparing the dough cake;
and step five, putting the flour cakes prepared in the step four on a baking tray for baking, adjusting the temperature, cooling the baked flour cakes by a spiral cooling tower, and packaging to obtain finished products.
2. The preparation process of the selenium-rich vine tea cake according to the step one of the claim 1, which is characterized in that: the weight ratio of the selenium-rich vine tea fresh leaves to water is 1: 1, the steam temperature is 100-120 ℃, and the duration is 40 min.
3. The preparation process of the selenium-rich vine tea cake according to the step two of the claim 1, which is characterized in that: the weight ratio of the added probiotic liquid to the fresh selenium-enriched vine tea leaves is 1%, the weight ratio of the added glucose to the fresh selenium-enriched vine tea leaves is 1 per mill, the fermentation temperature is 30-35 ℃, and the fermentation time is 10 days.
4. The preparation process of the selenium-rich vine tea cake according to the third step of claim 1, which is characterized in that: the temperature of the filtrate is reduced pressure and concentrated to be 30-35 ℃, and the drying temperature of the green tea enzyme liquid is 30-35 ℃.
5. The preparation process of the selenium-rich vine tea cake according to the step four of the claim 1, which is characterized in that: the temperature of the added hot water is 30-35 ℃.
6. The preparation process of the selenium-rich vine tea cake according to the fifth step of claim 1, which is characterized in that: the temperature of the baking tray is adjusted to 220 ℃ of the upper fire, 190 ℃ of the lower fire, the baking time is 15-20 minutes, and the baked cake is cooled by a spiral cooling tower and then has a temperature of 20-25 ℃.
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