CN113767952A

CN113767952A - Medicinal and edible stone cake and preparation method thereof

Info

Publication number: CN113767952A
Application number: CN202111057221.9A
Authority: CN
Inventors: 裴妙荣; 孔祥鹏; 李慧峰
Original assignee: Shanxi University of Chinese Mediciine
Current assignee: Shanxi University of Chinese Mediciine
Priority date: 2021-09-09
Filing date: 2021-09-09
Publication date: 2021-12-10

Abstract

The invention discloses a medicine and food dual-purpose stone cake which comprises the following raw materials in parts by weight: 500 parts of wheat flour, 50 parts of medicinal and edible medicinal powder, 5 parts of dry yeast and 120 parts of water; wherein the medicinal and edible medicinal powder comprises 10 parts of astragalus, 10 parts of cornus, 10 parts of Chinese yam, 10 parts of rhizoma polygonati and 10 parts of polygonatum. The preparation method comprises the following steps: (1) weighing the raw materials; (2) mixing wheat flour, medicinal powder and dry yeast, adding water, kneading, standing and fermenting; (3) cutting into small pieces, rolling, and rolling; (4) cleaning cobblestone, smearing palm oil, and preheating; (5) spreading, covering, slightly pressing, and baking; (6) cooling to room temperature, packaging, sealing, and storing. The stone cake used as both medicine and food can play a corresponding role in medicine and food health preservation and health care; the oil content is low, no additive is contained, and the taste is unique, crisp, easy to digest and convenient to store; the preparation process is stable and the quality controllability is strong.

Description

Medicinal and edible stone cake and preparation method thereof

Technical Field

The invention relates to the technical field of food processing, in particular to a stone cake used as both medicine and food and a preparation method thereof.

Background

The stone cake is also called stone cake, stone steamed bread, sand cake, scar cake, Ge baked peach and the like, is popular in Shanxi and Shaanxi, is a regional traditional stone-cooked food, and has the characteristics of crisp and delicious taste, easy digestion, convenient storage and the like. In the process of processing the stone cakes, stone blocks are used for conducting heat transfer and heat dissipation, the stone blocks are firstly heated, and then the cake crust made by kneading and pressing leavened dough is directly placed on the stone blocks to be baked and cooked. Compared with the traditional fire cooking, the stone cooking duration is easier to control, and the stone cake made by the stone cooking has unique taste.

At present, common stone cakes, and various taste stone cakes such as bean stuffing, jujube stuffing, fruit stuffing and the like exist in the market. However, compared with the traditional stone cooking process, the existing stone cake manufacturing process has more deviation. For example, in the processing process of the common stone cake, in order to obtain crisp mouthfeel, edible oil is added, so that the stone cake is easy to lose oil and deteriorate in the placing process; the other sandwich stone cakes are improved in taste, but the crispness is reduced, and due to the addition of the stuffing, the digestion burden of the spleen and the stomach is increased after the sandwich stone cakes are eaten, and the storage and effective periods of the sandwich stone cakes are obviously shortened.

Traditional Chinese medicine and traditional Chinese medicine have good health preserving, health care and treatment effects in the aspects of regulating spleen and stomach, enhancing immunity of organisms and the like, however, development of traditional Chinese medicine stone cakes with health care functions on the basis of easy digestion and spleen and stomach maintenance of the traditional stone cooking process is rare, and related quality control research on the basis is less.

Therefore, based on traditional Chinese medicine and traditional Chinese medicine, a novel stone cake or similar food which can be used as both medicine and food and follows an ancient method stone cooking process is developed, and a corresponding quality control method is established, so that the method has important significance for protecting and developing medicine and food culture, developing traditional food with health preserving and health care functions, playing the medicine and food health preserving and health care functions and the like.

Disclosure of Invention

In view of the above, the invention aims to provide a stone cake used as both medicine and food and a preparation method thereof.

In order to achieve the purpose, the invention adopts the following technical scheme:

a medicine and food dual-purpose stone cake comprises the following raw materials in parts by weight: 500 parts of wheat flour, 50 parts of medicinal and edible medicinal powder, 5 parts of dry yeast and 120 parts of water; wherein the medicinal and edible medicinal powder comprises 10 parts of astragalus, 10 parts of cornus, 10 parts of Chinese yam, 10 parts of rhizoma polygonati and 10 parts of polygonatum.

The invention has the beneficial effects that: the proved recipe 'Yuhuang decoction' for clinical health care and health preservation is cut, the medicinal and edible medicinal herbs such as astragalus, Chinese yam, dogwood fruit, rhizoma polygonati and radix polygonati officinalis are selected, the traditional stone cake manufacturing process is utilized, and parameters such as the mass fraction of the addition amount of the medicinal and edible medicinal powder, the thickness of a face cake, the addition amount of yeast, the addition amount of palm oil and the baking time are optimized through single-factor tests and orthogonal tests, so that the stone cake which can improve the immunity of a human body and is suitable for being taken by diabetic patients is manufactured. In order to enhance the quality control of the product and ensure the clinical curative effect of the product, the invention also carries out TLC qualitative identification on the astragalus and the dogwood in the medicinal and edible stone cake, and simultaneously adopts high performance liquid chromatography to carry out content determination on the active ingredient loganin in the medicinal and edible stone cake, thereby laying a foundation for further research and clinical application of the product.

In the medicine and food dual-purpose medicinal powder, the astragalus root has the effects of tonifying qi, invigorating yang, tonifying qi and strengthening exterior, can be used for treating all deficiency and impairment, and is a long tonic; the Chinese yam has the effects of tonifying qi and yin, tonifying spleen, lung and kidney, reducing weight and growing muscle, improving hearing and eyesight and prolonging life after long-term use; corni fructus has effects of invigorating liver and kidney, astringing, warming middle warmer, expelling cold, eliminating turbid pathogen, and treating diabetes; rhizoma Polygonati and rhizoma Polygonati Odorati are nourishing and tonifying products, and can nourish and resist aging after long-term administration. The five ingredients are widely used for treating diabetes clinically, and have the effects of reducing blood sugar and improving diabetic complications proved by modern pharmacological research.

A preparation method of a stone cake used as both medicine and food specifically comprises the following steps:

(1) weighing the raw materials according to the weight parts of the medicinal and edible stone cake;

(2) uniformly mixing wheat flour, medicinal and edible medicinal powder and dry yeast, adding water, kneading into smooth and uniform dough, standing and fermenting to obtain proofed dough;

(3) cutting the proofed dough into uniform small blocks, kneading and rolling the small blocks into a round shape, and rolling and pressing the round blocks into round cake wrappers;

(4) cleaning uniform-sized stones, uniformly coating palm oil, and flatly spreading in baking equipment for preheating to obtain preheated stones;

(5) evenly dividing the preheated stones into two parts, uniformly and flatly paving a round cake skin on the first part of the preheated stones, then covering the first part of the preheated stones with a second part of the preheated stones, lightly pressing the preheated stones, and finally putting the preheated stones into a baking device for baking to obtain a semi-finished product of the stone cake;

(6) and cooling the semi-finished product of the stone cake to room temperature, subpackaging, and sealing and storing to obtain the stone cake used as both medicine and food.

Further, in the step (2), the temperature of standing fermentation is 25 ℃, and the time is 2-4 h.

Further, in the step (3), the thickness of the round cake crust is 1-2mm, and the diameter is 5 cm.

Further, in the step (4), the preheating temperature is 200 ℃ and the preheating time is 15-20 min.

Further, in the step (5), the baking temperature is 200 ℃ and the baking time is 10-20 min.

According to the technical scheme, compared with the prior art, the invention has the following beneficial effects:

1. the stone cake used as both medicine and food comprises the medicinal ingredients used as both medicine and food, such as astragalus, Chinese yam, cornus officinalis, rhizoma polygonati, polygonatum odoratum and the like, and can play a corresponding role in medicine and food health preservation and health care;

2. the stone cake used as both medicine and food has low oil content, does not contain additives, has unique taste, is crisp and easy to digest, and is convenient to store;

3. in addition, the preparation process of the stone cake used as both medicine and food is stable, and the quality controllability is strong.

Drawings

FIG. 1 shows the influence of the ratio of medicinal and edible medicinal powder on sensory evaluation of stone cakes;

FIG. 2 is a graph of the effect of skin thickness on sensory evaluation of stone cakes;

FIG. 3 is a graph showing the effect of yeast addition on sensory evaluation of stone cakes (FIG. 3A) and dough expansion (FIG. 3B);

FIG. 4 is a graph of the effect of palm oil addition on stone cake sensory evaluation;

FIG. 5 is a graph of the effect of baking time on sensory evaluation of stone cakes;

FIG. 6 shows sensory evaluation and examination results (FIG. 6A) and range analysis results (FIG. 6B) of an orthogonal test of stone cake preparation process;

FIG. 7 shows the results of the sensory index evaluation of the orthogonally optimized stone cake;

fig. 8 shows the cytotoxic effect of stone cake extract on RAW264.7 (P <0.05, P <0.01 compared to the blank at 0 concentration);

FIG. 9 shows the inhibitory effect of stone cake extract on TNF- α (FIG. 9A) and IL-6 (FIG. 9B) inflammatory factor secretion in RAW264.7 cells (P <0.05 and P <0.01 when compared with the model group with 0 concentration induced by LPS);

FIG. 10 is a thin layer chromatogram of Astragalus membranaceus, wherein the test solution of example 1, the test solution of example 2, the test solution of example 3, the astragaloside control solution, and the Astragalus membranaceus-deficient negative control solution are sequentially shown from left to right;

FIG. 11 is a thin layer chromatogram of Corni fructus, wherein the test solution of example 1, the test solution of example 2, the test solution of example 3, a Corni fructus control solution and a Corni fructus-deficient negative control solution are sequentially arranged from left to right;

FIG. 12 is a spectrum of loganin control;

FIG. 13 is a loganin control HPLC chromatogram;

FIG. 14 is an HPLC chromatogram of a test solution;

FIG. 15 is a negative control solution HPLC chromatogram;

fig. 16 is a standard graph.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious 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 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.

Example 1

The stone cake used as both medicine and food comprises the following raw materials by weight: 500g of wheat flour, 50g of medicinal and edible medicinal powder, 5g of dry yeast and 120g of water; wherein the medicinal and edible medicinal powder comprises 10g of radix astragali, 10g of fructus Corni, 10g of rhizoma Dioscoreae, 10g of rhizoma Polygonati and 10g of rhizoma Polygonati Odorati.

The preparation method of the stone cake used as both medicine and food specifically comprises the following steps:

(1) weighing the raw materials according to the weight;

(2) uniformly mixing wheat flour, medicinal and edible medicinal powder and dry yeast, adding water, kneading into smooth and uniform dough, standing at 25 deg.C, and fermenting for 3 hr to obtain proofed dough;

(3) cutting the proofed dough into uniform small blocks, kneading and rolling the small blocks into a circular shape, and rolling and pressing the small blocks into circular cake wrappers with the thickness of 1.5mm and the diameter of 5 cm;

(4) cleaning uniformly sized stones, uniformly coating palm oil, flatly spreading in baking equipment, and preheating at 200 ℃ for 18min to obtain preheated stones;

(5) evenly dividing the preheated stones into two parts, uniformly and flatly paving a round cake skin on the first part of the preheated stones, then covering the first part of the preheated stones with the round cake skin, lightly pressing the round cake skin, finally putting the round cake skin into baking equipment, and baking the round cake skin for 15min at 200 ℃ to obtain a semi-finished product of the stone cake;

Example 2

(1) weighing the raw materials according to the weight;

(2) uniformly mixing wheat flour, medicinal and edible medicinal powder and dry yeast, adding water, kneading into smooth and uniform dough, standing at 25 deg.C, and fermenting for 2 hr to obtain proofed dough;

(3) cutting the proofed dough into uniform small blocks, kneading and rolling the small blocks into a circular shape, and rolling and pressing the small blocks into circular cake wrappers with the thickness of 1mm and the diameter of 5 cm;

(4) cleaning uniformly sized stones, uniformly coating palm oil, flatly spreading in baking equipment, and preheating at 200 ℃ for 15min to obtain preheated stones;

(5) evenly dividing the preheated stones into two parts, uniformly and flatly paving a round cake skin on the first part of the preheated stones, then covering the first part of the preheated stones with the round cake skin, lightly pressing the round cake skin, finally putting the round cake skin into baking equipment, and baking the round cake skin for 10min at 200 ℃ to obtain a semi-finished product of the stone cake;

Example 3

(1) weighing the raw materials according to the weight;

(2) uniformly mixing wheat flour, medicinal and edible medicinal powder and dry yeast, adding water, kneading into smooth and uniform dough, standing at 25 deg.C, and fermenting for 4 hr to obtain proofed dough;

(3) cutting the proofed dough into uniform small blocks, kneading and rolling the small blocks into a circular shape, and rolling and pressing the small blocks into circular cake wrappers with the thickness of 2mm and the diameter of 5 cm;

(4) cleaning uniformly sized stones, uniformly coating palm oil, flatly spreading in baking equipment, and preheating at 200 ℃ for 20min to obtain preheated stones;

(5) evenly dividing the preheated stones into two parts, uniformly and flatly paving a round cake skin on the first part of the preheated stones, then covering the first part of the preheated stones with the round cake skin, lightly pressing the round cake skin, finally putting the round cake skin into baking equipment, and baking the round cake skin for 20min at 200 ℃ to obtain a semi-finished product of the stone cake;

Performance testing

Optimization test of stone cake preparation process

1 materials and methods

1.1 materials and apparatus

Commercially available wheat flour, medicinal and edible medicinal powder (radix astragali, Corni fructus, rhizoma Dioscoreae, rhizoma Polygonati and rhizoma Polygonati Odorati, respectively, pulverized into fine powder), dry yeast, palm oil, purified water and Glanship oven (KWS1542 LQ-S3E).

1.2 Stone cake formula and preparation process

Refer to example 1.

1.3 sensory evaluation method of Stone cake

The sensory evaluation group consisted of 10 students with a professional background of food, each student randomly extracted 5 stone cakes, scored each stone cake from aspects of stone cake appearance texture, color, smell, chewing mouthfeel, etc., and 5 evaluation average values were taken as evaluation values for a single person. The quality of the stone cake is evaluated according to the average evaluation scores of 10 students. Sensory evaluation criteria are shown in table 1.

TABLE 1 sensory Stone pie evaluation criteria

1.4 factor and index investigation

Accurately weighing 500g of flour and 120g of water by using an analytical balance, and inspecting the influence of the mass fraction (5%, 10%, 20%, 40%) of the addition amount of different medicinal and edible medicinal powder, the thickness (1-2mm, 2-3mm, 3-4mm) of flour cakes, the addition amount of yeast (0.5%, 1%, 2%, 4%), the addition amount of palm oil (0%, 5%, 10%) and the baking time (5min, 10min, 15min, 30min) on the sensory quality of stone cakes. On the basis of single factor investigation, selecting factors which have large influence on the sense of the stone cake, setting different levels, and optimizing key factor combination of the stone cake preparation process by adopting a random orthogonal test method.

1.5 verification of preparation technology of stone cake

And (4) producing three batches of stone cakes on the basis of the optimized stone cake preparation process, and verifying the optimized process.

1.6 data processing and statistics

And processing and counting the experimental data by adopting statistical software such as DPS18.10, Excel and the like.

2 results and analysis

2.1 sensory evaluation results of Single factor test

2.1.1 investigation of the ratio of medicinal and edible medicinal powder to wheat flour

Referring to 1.2 item stone cake preparation technology, 500g of wheat flour, 5g (1) of dry yeast and 25g (5) of palm oil are fixed, the thickness of a cake skin is 1.5mm, baking time is 15min, and stone cakes are respectively prepared under different addition ratios (25g, 50g, 100g and 200g, respectively 5%, 10%, 20% and 40% of wheat flour) of medicine-food dual-purpose medicinal powder.

On the basis, the sensory index of the stone cake is evaluated by referring to the method of item 1.3, and the result is shown in figure 1.

Fig. 1 shows the influence of the proportion of medicinal and edible medicinal powder on sensory evaluation of stone cakes. As can be seen from the figure 1, when the proportion of the medicinal powder and the edible powder is 5% -10%, the sensory evaluation result of the stone is approximate to 85 minutes. However, when the proportion of the medicinal and edible powder is 10-40%, the sensory index score of the stone cake is gradually reduced along with the increase of the proportion; and when the proportion exceeds 20 percent, the sensory evaluation of the stone cake is obviously reduced, and the stone cake has defects in the sensory evaluation of tissue form, color, smell, chewing feeling and the like, such as broken tissue form, poor texture uniformity, poor color uniformity, increased black foreign matters, over-strong medicinal taste, obvious chewing granular feeling and the like, which influence the eating. Combining the above results, the addition amount of the temporary medicinal and edible powder is 50g (10% of wheat flour).

2.1.2 inspection of cake crust thickness

Referring to 1.2 item stone cake preparation technology, 500g of wheat flour, 50g (10%) of medicinal and edible medicinal powder, 5g (1%) of dry yeast and 25g (5%) of palm oil are fixed, and baking is carried out for 15min, so that stone cakes with different thicknesses (1-2mm, 2-3mm and 3-4mm) of cake skins are respectively prepared.

On the basis, the sensory index of the stone cake is evaluated by referring to the method of 1.3, and the result is shown in figure 2.

Figure 2 is the effect of crust thickness on stone biscuit sensory evaluation. As can be seen from Table 2, the sensory evaluation scores of the stone cakes gradually decrease with the increase of the thickness of the cake crust, and the sensory evaluation scores of the stone cakes made of different cake crust thicknesses (1-2mm, 2-3mm and 3-4mm) are respectively 85 points, 80 points and 72 points. Further analysis shows that as the thickness of the cake crust increases, the sensory score of the texture and the morphology of the stone cake is not changed greatly, and the sensory score in the aspects of color, smell and chewing feeling is in a descending trend, such as whitish color, uneven color, reduced baking aroma, poor chewing crispness and the like. Combining the above results, the thickness of the temporary stone cake crust is 1-2mm (preferably 1.5 mm).

2.1.3 Yeast addition amount examination

Referring to 1.2 item stone cake preparation technology, 500g of wheat flour, 50g (10%) of medicine-food dual-purpose medicinal powder, 25g (5%) of palm oil, 1.5mm of cake skin thickness and 15min of baking time are fixed, and stone cakes with different adding amounts of dry yeast (2.5g, 5g, 10g and 20g, respectively being 0.5%, 1%, 2% and 4% of the wheat flour) are respectively prepared.

On the basis of this, the sensory index of stone cakes and the swelling factor of dough were evaluated by referring to the method of item 1.3, and the results are shown in FIG. 3.

FIG. 3 shows the effect of yeast addition on sensory evaluation of stone cakes (FIG. 3A) and on dough expansion (FIG. 3B). From the results shown in fig. 3A, it was found that the sensory evaluation scores of texture, color, smell and chewiness of the stone cake did not change much as the amount of yeast added increased, and the total evaluation score was 80 points and the remaining yeast addition score was about 83 points except for the addition amount of 2.5g (0.5%). The invention further examines the dough expansion times during 2h fermentation (figure 3B), and the result shows that the volume of the proofed dough gradually increases with the increase of the addition amount of the yeast. However, when the amount of yeast added exceeds 5g (1%), the proofed area becomes gentle. In view of the above results, the amount of the temporary stone cake yeast added was 5g (1%).

2.1.4 palm oil addition level considerations

Referring to 1.2 item stone cake preparation technology, 500g of wheat flour, 50g (10%) of medicine and food dual-purpose medicinal powder, 5g (1%) of yeast, 1.5mm of cake skin thickness and 15min of baking are fixed, and stone cakes with different adding amounts of palm oil (0g, 25g and 50g, respectively being 0%, 5% and 10% of the wheat flour) are respectively prepared.

On the basis, the sensory index of the stone cake is evaluated by referring to the method of item 1.3, and the result is shown in figure 4.

FIG. 4 is a graph showing the effect of palm oil addition on sensory evaluation of stone cakes. From the results in Table 4, it was found that the sensory evaluation scores of stone cakes, such as texture, color, smell, and chewiness, did not change much as the amount of palm oil added increased, and that the total sensory evaluation score was 84 points when no palm oil was added, and the sensory evaluation score of stone cakes was about 87 points when the amounts of palm oil added were 25g and 50 g. The addition of the palm oil can slightly increase the sensory quality of the stone cake, however, the phenomena of oil leakage, deterioration and the like can also occur along with the prolonging of the storage time, and the palm oil and the stone cake are in a positive correlation trend. Thus, the sensory evaluation of stone cakes without palm oil addition prior to baking was comparable to the addition of palm oil. The actual conditions of storage, oil transportation and the like are comprehensively considered, and palm oil is not added before the temporary baking.

2.1.5 baking Condition Observation

Referring to 1.2 item stone cake preparation technology, 500g of wheat flour, 50g (10%) of medicinal and edible medicinal powder, 5g (1%) of yeast, 0g of palm oil and 1.5mm of cake skin are fixed, and stone cakes under different baking times (5min, 10min, 15min and 30min) are respectively prepared.

On the basis, the sensory index of the stone cake is evaluated by referring to the method of item 1.3, and the result is shown in fig. 5.

Figure 5 is the effect of baking time on stone cake sensory evaluation. As can be seen from fig. 5, the overall sensory evaluation score of the stone cake showed a tendency of increasing first and then decreasing as the baking time increased. When the baking time is 5-10min, the overall sensory evaluation score of the stone cake tends to increase along with the increase of the baking time; when the baking time is 10-15min, the total sensory scoring area of the stone cake is flat (about 85 points); when the baking time is 15-30min, the overall sensory evaluation of the stone cake is in a descending trend, and the sensory evaluation scores such as the tissue form, the color, the smell, the chewiness and the like of the stone cake are all reduced. Combining the above results, the baking time of the temporary stone cake was 15 min.

2.2 sensory evaluation results of orthogonal test

2.2.1 preparation of Stone cake orthogonal factors, horizontal settings

On the basis of 2.1 single-factor investigation results, 500g of wheat flour and 5g of dry yeast are fixed, palm oil is not added before baking, a random orthogonal test L93(4) orthogonal table is adopted to optimize key factor combinations such as traditional Chinese medicine and edible powder proportion, cake skin thickness, baking time and the like in the stone cake processing process, and all factors and horizontal settings are shown in table 2.

TABLE 2 Quadrature factor, horizon table of stone cake preparation process

Factors of the fact	Ratio of A powder (%)	B cake crust thickness (mm)	D baking time (min)
				Level 1	5	1-2	8
Level 2	10	2-3	12
				Level 3	20	3-4	15

2.2.2 Stone cake preparation Process orthogonal results and visual analysis

And (3) manufacturing the stone cakes under different combinations of various factors according to the orthogonal test method, and evaluating sensory indexes of the stone cakes by referring to the 1.3 methods, and performing range analysis. The results are shown in FIG. 6.

Fig. 6 shows sensory evaluation examination results (fig. 6A) and range analysis results (fig. 6B) of the stone cake preparation process orthogonal test. As can be seen from the results in FIG. 6A, the overall sensory evaluation score of stone cakes varied with the level of each factor and was defined as A₂B₁D₃And A₁B₂D₂The overall sensory evaluation score of the stone cake under the combination of factors and levels is higher. As can be seen from the range analysis result in FIG. 6B, the influence sequence of the factors on the overall sensory evaluation of the stone cake is A>D>B, the different levels of the factors have the sequence of A₁≥A₂>A₃、D₃>D₂>D₁、B₁≥B₂>B₃The theoretical optimum combination is A_1/2B_1/2D₃The addition amount of the powder for both instant medicine and food is 5% or 10%, the thickness of the cake skin is 1-2mm or 2-3mm, the baking time is 15min, and the result is basically consistent with the visual analysis result in fig. 6A.

2.2.3 Quadrature variance analysis of Stone cake preparation Process

The quadrature variance of the stone cake preparation process was analyzed and the results are shown in table 3.

TABLE 3 Quadrature test sensory evaluation analysis of variance for stone cake preparation process

Sources of variance	Sum of squares of deviations	Degree of freedom	F ratio	Critical value of F	Significance of
						A	534.22	2	24.78	19.00	*
B	29.56	2	1.37	19.00
						D	155.56	2	7.22	19.00
Error e	21.56	2

Note: "" indicates P < 0.05.

As can be seen from Table 3, the primary and secondary order of the influencing factors is A>D>And B, the factor A (the proportion of the medicinal powder) has statistical significance and is a main extraction influence factor. Due to A₁、A₂Sensory score was close, A in actual Life₂The dosage is larger, and better health care and treatment effects can be exerted; similarly, B₁、B₂Horizontally close to each other, and B₁The cake body is thinner and lighter, and the cake body is more in line with the modern health-preserving guiding principle of less eating and more eating.

In summary, the parameter factor A level of the stone cake preparation process is determined to be A₂The level of factor B is B₁Factor D level is D₃Namely, the key parameter factor combination of the stone cake is optimized into that the medicine and food dual-purpose medicinal powder is 10%, the thickness of the cake skin is 1-2mm (preferably 1.5mm), and the baking time is 15 min.

2.3 Stone cake preparation Process verification test

And (3) preparing three batches of stone cakes according to the 2.2-item orthogonal optimized stone cake preparation process, and evaluating the sensory indexes of the stone cakes by referring to the 1.3 methods. The results are shown in FIG. 7.

Fig. 7 shows the evaluation results of the sensory index of the orthogonally optimized stone cake. The results in fig. 7 show that the optimized stone cake has the advantages of stable preparation process, complete tissue form, uniform texture, uniform color, less black impurities and foreign matters, harmonious baking aroma and medicinal taste, crisp and moderate mouthfeel, and good stability.

Discussion of 3

On the basis of a single-factor investigation result, parameter factors such as the proportion of the medicinal and edible medicinal powder to the wheat flour, the thickness of the cake crust, the baking time and the like in the stone cake processing process are optimized.

According to the results, the sense evaluation of the powder formulation to the stone cakeThe price influence is large, and the larger the medicine powder proportion is, the lower the overall sensory evaluation value of the stone cake is; however, when the proportion of the medicinal and edible medicinal powder and the wheat flour is 5% and 10%, sensory evaluation values of the stone cakes prepared from the medicinal and edible medicinal powder and the wheat flour are close to each other, and A in actual life₂The medicine has larger dosage, and can play a better role in health care or treatment. In addition, single-factor and orthogonal results show that the integral sensory evaluation score of the stone cake is increased along with the extension of the baking time in a certain range, and the thickness of the cake skin of the stone cake is closely related to the integral sensory evaluation score of the stone cake; according to orthogonal test results, when the thickness of the stone cake crust is 1-2mm and 2-3mm, the overall sensory evaluation scores of the stone cake crust and the stone cake crust are similar, however, when the thickness of the stone cake crust is 1-2mm (preferably 1.5mm), the cake body is thinner and lighter in weight, and the modern health-preserving guide principle of eating less and eating more than one meal is compounded.

In addition, the examination result of the addition amount of the yeast shows that the influence on the overall sensory evaluation result of the stone cake is not large, however, when the yeast is too small, the dough proofing time is too long, and when the yeast is too much, more acidic substances are easily generated or the effective ingredients in the traditional Chinese medicine are easily damaged by over-fermentation, so that the addition amount of the yeast is determined to be 1 percent of the wheat flour. The observation result of the addition amount of the palm oil shows that the sensory evaluation scores such as the texture, color, smell and chewing feeling of the stone cake are not changed greatly along with the increase of the addition amount of the palm oil before baking, but the storage time of the stone cake is prolonged along with the increase of the palm oil, so that the phenomena of oil removal, deterioration and the like are easy to occur; according to the invention, the palm oil is not added before baking, and the stone is coated with the palm oil during baking, so that the total sensory score of the stone cake is similar to that of the palm oil added before baking, thereby reducing the usage amount of the palm oil and ensuring the sensory quality of the stone cake.

In conclusion, the novel stone cake with health care function and medical and edible functions is developed by adopting main medicinal flavors (medicinal and edible flavors) in clinical health care and health preserving empirical formulas and combining the modern stone cake processing technology, and the process is stable and feasible and has better market prospect.

Second, stone cake anti-inflammatory action test

1 materials and methods

1.1 instruments and reagents

Model AB135-5 analytical balance (Tianjin Vitaceae instruments, Ltd.), FA2104 analytical balance (Shanghai Jingjiu balance), LC-4012 centrifuge (Anhui Zhongzhongjia scientific instruments, Ltd.), SB-800DTD ultrasonic apparatus (Ningbo Xinzhi Biotech Co., Ltd.), MX-5 vortex oscillator (Shanghai Bajiu practical Co., Ltd.), Multiskan Fc enzyme-labeling apparatus (Saimer Feilwai Wilheng technology, Ltd.), BPN-80CH CO2 incubator (Shenzhen Wilheng Jiheng technology, PDX-3 inverted microscope (Shanghai optical instruments, Ltd.).

The stone cake used as both medicine and food prepared in example 1; endotoxin Lipopolysaccharide (LPS), Dexamethasone (DEX), dimethylthiazoledibenezole bromide (MTT), dimethyl sulfoxide (DMSO), purchased from Sigma-Aldrich China Co. The mouse peritoneal macrophage RAW264.7 cell line was derived from the American type culture Collection (ATCC number: TIB-71); DMEM culture medium, Fetal Bovine Serum (FBS) and TNF-alpha inflammatory factor detection kit, purchased from Yongning Wei Shanghai science and technology Limited; the rest of the cell culture related reagents were purchased from Yongwei Shanghai science and technology Co.

1.2 preparation of the medicinal solution

Taking a proper amount of the stone cake for medicine and food prepared in the embodiment 1, carrying out ultrasonic extraction for 2 times with 10 times of 50% ethanol, 15min each time, combining 2 times of extracting solutions, and concentrating at low temperature to dryness.

Accurately weighing the stone cake for medicine and food, dissolving with 50% ethanol to maximum concentration, and diluting with 50% ethanol to working concentration.

Dexamethasone powder was weighed out accurately, dissolved to 50mM in PBS buffer and diluted to working concentration in PBS (20. mu.M in cell culture).

LPS powder was weighed out accurately, dissolved in PBS buffer to 1mg/mL of stock solution and diluted with PBS to working concentration (20 ng/L in cell culture).

MTT powder was weighed out accurately and dissolved in PBS buffer to 5 mg/mL.

1.3 evaluation of anti-inflammatory Activity of medicinal and edible Stone

1.3.1 evaluation of cytotoxicity

Taking well-grown log-phase RAW264.7 cells at 5 × 10⁴And (3) inoculating the cell concentration of each well in a 96-well culture plate, removing a supernatant culture solution after the cells adhere to the wall, and adding an equal volume of a low bovine serum culture medium containing the stone cake extracts with different concentrations (the ethanol concentration in the cell culture solution of each group is 0.5%) in the rest groups except a blank group (the low bovine serum culture medium containing no stone cake extracts is added). And placing the cell culture plate in a cell culture box to continuously culture cells for 24 hours, and then removing cell culture supernatant. Adding 100 mu L of MTT solution into each hole, placing the MTT solution into an incubator for further incubation for 4h, then discarding cell supernatant, adding 150 mu L of DMSO reagent into each hole, shaking a vortex instrument to fully dissolve crystals, and detecting absorbance values of all groups at 495 nm. And (3) expressing the cytotoxic activity of the stone cake extract used as both medicine and food by percentage of the absorbance ratio of the medicine to the blank control group.

1.3.2 evaluation of anti-inflammatory Activity

With reference to the above cell culture protocol, passaged RAW264.7 cells were cultured at 4X 10⁵Inoculating the cell concentration of each hole to a 24-hole cell culture plate, setting blank, model, positive and different concentration gradient medicine-food dual-purpose stone cake extract groups (each medicine concentration is 4 multiple holes), removing supernatant culture solution after the cells adhere to the wall, adding an equal volume of low bovine serum culture medium containing medicine-food dual-purpose stone cake extract without cytotoxicity concentration, and placing the culture medium in an incubator for incubation for 4 hours. Based on the LPS incubation concentration and time in the RAW264.7 cell inflammation model optimization, except for a blank group, adding LPS solution with proper concentration into each hole of the other groups, placing the holes in an incubator for incubation for proper time, collecting cell culture solution of each group, centrifuging at 3500rpm for 5min, separating supernatant, measuring the levels of inflammatory factors such as TNF-alpha, IL-6 and the like in the supernatant of each group of cells by adopting an Elisa method, and evaluating the secretion inhibition effect of the stone cake extract on RAW264.7 cell inflammatory factors induced by LPS.

1.4 data processing and statistics

2 results and analysis

2.1 results of cytotoxicity evaluation

The cytotoxicity of the stone cake extract used as both medicine and food was evaluated by MTT method, and the results are shown in fig. 8.

Fig. 8 shows the cytotoxic effect of stone cake extract on RAW264.7 (P <0.05, P <0.01 compared to 0 concentration blank). As can be seen from FIG. 8, the stone cake extract used as both medicine and food has no obvious toxicity to RAW264.7 cells at concentrations of 25mg/mL, 50mg/mL, 100mg/mL, 2000mg/mL and below.

2.2 evaluation results of anti-inflammatory Activity

On the basis of the cytotoxicity determination, adding the corresponding medicine-food dual-purpose stone cake extract without cytotoxicity concentration for co-incubation, and performing anti-inflammatory activity evaluation on the medicine-food dual-purpose stone cake extract by taking the secretion levels of inflammatory cytokines such as TNF-alpha, IL-6 and the like of cell supernatants of each group as indexes. The results are shown in FIG. 9.

Fig. 9 shows the inhibitory effect of stone cake extract on TNF- α (fig. 9A) and IL-6 (fig. 9B) inflammatory factor secretion in RAW264.7 cells (P <0.05, P <0.01, compared to the model group with 0 concentration under LPS induction). The results in figure 9 show that the stone cake extract used as both medicine and food has a certain inhibition effect on secretion of LPS-induced RAW264.7 cell inflammatory factors TNF-alpha and IL-6; with the increase of the concentration, the medicine and food dual-purpose stone cake extract shows a gradually enhanced trend on the secretion inhibition effect of TNF-alpha and IL-6 of RAW264.7 cells, and has significant inhibition effect on the secretion of TNF-alpha and IL-6 at the concentration of 200mg/mL, and the inhibition rates are respectively 16% and 9%.

Discussion of 3

The stone cake used as both medicine and food after the process optimization has good taste and flavor and also has corresponding health preserving and health care effects. The invention selects the main medicinal flavor (medicinal and edible medicinal flavor) of the proved recipe 'Yuhuang soup' from clinical health care and health preservation, creatively combines the traditional stone cake processing technology, and prepares the stone cake which has unique taste and can improve the immunity of the human body, thereby having better market.

Quality standard research of medicinal and edible stone cakes

1 Instrument and reagent

Waters 2695 hplc, Waters 2998 detector, Empower chromatographic workstation (wawter, usa); SB-5200DTDN ultrasonic cleaner (Ningbo New technology Biotechnology Co., Ltd.); AB135-S electronic balance (one hundred thousandth, METTLER, Switzerland); model HANGPING FA2104 (ten-thousandth balance, department of Shanghai sperm); model 98-1-B electric temperature-regulating electric heating jacket (Tester instruments, Tester, Tianjin); GZX-9076MBE type electric heating constant temperature air blast drying oven (Shanghai Bochen industry Co., Ltd.) medical equipment factory; diamonsil C18 column (250 mm. times.4.6 mm, 5 μm); the stone cake for medicine and food prepared in examples 1 to 3; astragaloside IV reference substance (with batch number 110781-containing 201717); a dogwood reference medicinal material (with the batch number of 121495 and 201303); loganin reference substance (for content determination, with batch number of 111640-201808, purchased from China institute for food and drug testing); acetonitrile used in the mobile phase is chromatographically pure water, water is Wahaha purified water, and other reagents are analytically pure.

2 methods and results

2.1 thin layer chromatography identification

2.1.1 thin layer identification of Astragalus

Respectively taking 3g of the stone cake powder for medicine and food prepared in the examples 1-3, adding 20mL of methanol, heating and refluxing for 1 hour, filtering, adding the filtrate to a neutral alumina column (100 meshes of 120 meshes, 5g, the inner diameter of 10-15mm), eluting with 100mL of 40% methanol, collecting the eluent, evaporating to dryness, adding 30mL of water to the residue to dissolve, shaking and extracting with water-saturated n-butanol for 2 times, each time 20mL, combining the n-butanol solution, washing with water for 2 times, each time 20mL, discarding the water solution, evaporating the n-butanol solution to dryness, and adding 0.5mL of methanol to the residue to dissolve to obtain a sample solution.

Collecting astragaloside IV control, adding methanol to obtain solution containing 1mg per 1mL, and making into astragaloside IV control solution.

Performing thin layer chromatography (0502 of the fourth part of the Chinese pharmacopoeia), sucking the above two solutions 2 μ L, respectively dropping on the same silica gel G thin layer plate, developing with chloroform-methanol-water (13: 7: 2) lower layer solution as developing agent, taking out, air drying, spraying with 10% sulphuric acid ethanol solution, and heating at 105 deg.C until the spots are clearly developed. The results are shown in FIG. 10.

FIG. 10 is a thin layer chromatogram of Astragalus membranaceus, wherein the test solution of example 1, the test solution of example 2, the test solution of example 3, the astragaloside control solution, and the Astragalus membranaceus-deficient negative control solution are sequentially shown from left to right. As is clear from FIG. 10, the same dark brown spots appear in the sample chromatogram in the sunlight at the positions corresponding to the control chromatogram.

2.1.2 identification of the thin layer of cornel

5g of the stone cake powder for medicine and food prepared in examples 1-3 was taken, 30mL of dichloromethane was added, reflux was carried out for 2 hours under heating, filtration was carried out, the filtrate was evaporated to dryness, and 1mL of dichloromethane was added to the residue to dissolve it, thereby obtaining a sample solution.

5g of a reference medicinal material is prepared into a dogwood reference substance solution by the same method.

Performing thin layer chromatography (0502 of the fourth Proc. of Chinese pharmacopoeia), sucking the above two solutions 4 μ L, respectively dropping on the same silica gel G thin layer plate, developing with ethyl acetate-methanol-concentrated ammonia solution (9: 1: 0.5) as developing agent, taking out, air drying, spraying 10% phosphomolybdic acid ethanol solution, and heating at 105 deg.C until the spots are clearly developed. The results are shown in FIG. 11.

FIG. 11 is a thin layer chromatogram of Corni fructus, wherein the test solution of example 1, the test solution of example 2, the test solution of example 3, the Corni fructus control solution and the Corni fructus-deficient negative control solution are sequentially arranged from left to right. As can be seen from FIG. 11, the test sample chromatogram showed spots of the same color at the positions corresponding to the control chromatogram.

2.2 determination of the content of loganin

2.2.1 preparation of control solutions

Taking a proper amount of loganin reference substance, precisely weighing, and adding 80% methanol to obtain loganin reference substance solutions each containing 50 μ g of loganin per 1 mL.

2.2.2 preparation of test solutions

Taking about 5g of the stone cake for medicine and food prepared in the embodiment 1, grinding, precisely weighing, placing in a round bottom flask, precisely adding 50mL of 80% methanol, sealing, weighing, heating and refluxing for 1 hour, cooling, weighing again, supplementing the lost weight with 80% methanol, shaking up, filtering, precisely weighing 25mL of subsequent filtrate, evaporating to dryness, adding 80% methanol into residues for dissolving, transferring to a 5mL measuring flask, diluting to scale with 80% methanol, shaking up, filtering, and taking subsequent filtrate to obtain the stone cake.

2.2.3 preparation of negative control solution

About 5g of the mixed powder of the traditional Chinese medicines (except for dogwood) contained in the stone for medicine and food prepared in example 1 was prepared into a negative control solution by the method under item 2.2.2.

2.3 chromatographic conditions and System adaptability experiment

2.3.1 selection of detection wavelength

Waters 2695 high performance liquid chromatograph, Waters 2998 detector, Empower chromatographic workstation; stationary phase: diamonsil C18 column (250X 4.6mm, 5 μm); acetonitrile is taken as a mobile phase A, 0.3 percent phosphoric acid water solution is taken as a mobile phase B, and gradient elution is carried out according to the specification in the following table 4; the flow rate is 1.00 mL/min; the column temperature is 30 ℃; the detection wavelength was 240nm, and the results are shown in FIG. 12.

10 μ L each of loganin control solution, test solution and negative control solution was injected, and the results are shown in FIGS. 13-15.

TABLE 4 gradient elution conditions

FIG. 12 is a spectrogram of loganin control, FIG. 13 is an HPLC chromatogram of loganin control, FIG. 14 is an HPLC chromatogram of the test solution, and FIG. 15 is an HPLC chromatogram of the negative control solution. As can be seen from FIGS. 12 to 15, the negative control was found to be non-interfering, and the specificity of the method was good.

2.4 methodological considerations

2.4.1 Linear relationship investigation

Precisely weighing 2.36mg of loganin reference substance, placing the loganin reference substance in a 10mL brown measuring flask, adding methanol to the scale, shaking up, precisely sucking 0.2, 0.4, 0.6, 0.8, 1.0, 1.2, 1.6, 2.0mL to 2mL measuring flasks respectively, adding methanol to the scale to dilute the solution to obtain reference substance solutions with different concentrations, sucking 10 μ L of the reference substance solutions respectively, injecting the solutions into a liquid chromatograph, and measuring the peak areas of the solutions, wherein the results are shown in Table 5.

The peak area integrated value is plotted on the ordinate and the sampling amount ng is plotted on the abscissa, and the result is shown in fig. 16.

TABLE 5 preparation of Standard curves

Fig. 16 is a standard graph. From FIG. 16, a linear regression equation is obtained: 1548.1x-28780, R²The loading of loganin is in the range of 236-2360ng and has good linearity with peak area because r is 0.9999 and r is 0.9999.

2.4.2 precision test

The sample solution of example 1 was precisely pipetted at 10. mu.L, and the peak area of loganin was measured 6 times, and the results are shown in Table 6.

TABLE 6 results of precision test

As is clear from Table 6, the RSD result was 1.35%, indicating that the method was excellent in precision.

2.4.3 stability test

Precisely sucking the sample solution of example 1, injecting 10 μ L of the sample solution at 0h, 2h, 4h, 6h, 8h, 10h and 12h respectively, and measuring the loganin peak area integral value in the sample. The results are shown in Table 7.

TABLE 7 stability test results

As is clear from Table 7, the RSD result was 1.40%, indicating that the method was stable.

2.4.4 repeatability test

According to a content determination method, 6 parts of the stone cake for medicine and food prepared in the embodiment 1 are selected, 10 mu L of the stone cake is precisely absorbed, sample injection is carried out, a peak area integral value is determined, and the content is calculated. The results are shown in Table 8.

TABLE 8 Steady repetitiveness test results

As can be seen from Table 8, the RSD result was 2.78%, indicating that the method was excellent in reproducibility.

2.4.5 sample recovery test

By adopting a sample-adding recovery method test, 6 parts of the medical and edible dual-purpose stone cake prepared in the example 1 with known content are precisely weighed, and a proper amount of loganin reference substance is precisely added respectively and treated according to the method under the item 2.2.2. The results are shown in Table 9.

TABLE 9 sample recovery results

As is clear from Table 9, the RSD result was 1.86%.

2.5 sample assay

The stone cakes used as both medicine and food and prepared in the examples 1 to 3 are respectively prepared into the test solution according to the preparation method under the item of the test 2.2.2, 10 mu L of each of the test solution and the reference solution is precisely absorbed, and the content of loganin is measured according to the method after sample injection. The results are shown in Table 10.

TABLE 10 sample content results

As can be seen from Table 10, the average loganin content was 0.14 mg/g.

3 discussion and conclusions

3.1 qualitative identification

By referring to a TLC method in 'Chinese pharmacopoeia' of 2015 edition and referring to related documents, the invention respectively performs TLC identification on the astragalus and the dogwood in the stone cake for medicine and food. Repeated experimental investigation shows that the chromatographic separation of the main spots of the two medicinal materials is good, the corresponding chromatographic spots can be detected and are clear and round, and the negative control is free of interference, so that the method is feasible for qualitatively identifying the astragalus and the dogwood in the stone cake.

3.2 assay

The loganin is the main component of the dogwood, and the HPLC method established in the experiment can accurately determine the loganin content in the medicinal and edible stone cake and has the advantages of short time consumption, simple and convenient operation, accuracy, good reproducibility and the like. The obtained spectrogram has good separation effect, good stability, symmetrical peak shape and no trailing phenomenon.

The test method is simple and feasible to operate, the precision, the stability, the sample adding recovery rate, the content measurement and the like of the test method meet the requirements, the qualitative and quantitative analysis can be carried out on the astragalus and the dogwood in the stone cake for medicine and food, the effective quality control can be carried out on the stone cake for medicine and food, and the reference can be provided for the quality control standard of the traditional Chinese medicine containing the dogwood medicinal material.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A medicine and food dual-purpose stone cake is characterized by comprising the following raw materials in parts by weight: 500 parts of wheat flour, 50 parts of medicinal and edible medicinal powder, 5 parts of dry yeast and 120 parts of water;

the medicine and food dual-purpose medicinal powder comprises 10 parts of astragalus, 10 parts of cornus, 10 parts of Chinese yam, 10 parts of rhizoma polygonati and 10 parts of polygonatum.

2. A preparation method of a stone cake used as both medicine and food is characterized by comprising the following steps:

(1) weighing the raw materials according to the parts by weight of the medical and edible stone cake of claim 1;

(6) and cooling the semi-finished product of the stone cake to room temperature, subpackaging, and sealing and storing to obtain the stone cake for medicine and food.

3. The preparation method of the stone cake used as both medicine and food according to claim 2, wherein the temperature of the standing fermentation in the step (2) is 25 ℃.

4. The preparation method of the stone cake used as both medicine and food according to claim 3, wherein in the step (2), the standing fermentation time is 2-4 h.

5. The preparation method of the stone cake used as both medicine and food according to claim 2, wherein in the step (3), the thickness of the round cake crust is 1-2 mm.

6. The preparation method of stone cake as food and medicine according to claim 5, wherein in the step (3), the diameter of the round cake crust is 5 cm.

7. The preparation method of the stone cake used as both medicine and food as claimed in claim 2, wherein the preheating temperature in step (4) is 200 ℃.

8. The preparation method of stone cake as food and medicine according to claim 7, wherein in the step (4), the preheating time is 15-20 min.

9. The preparation method of stone cake as both medicine and food according to claim 2, wherein in the step (5), the baking temperature is 200 ℃.

10. The preparation method of stone cake as food and medicine according to claim 9, wherein in the step (5), the baking time is 10-20 min.