CN113768148A - Preparation method of black sesame cake - Google Patents

Preparation method of black sesame cake Download PDF

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Publication number
CN113768148A
CN113768148A CN202111076935.4A CN202111076935A CN113768148A CN 113768148 A CN113768148 A CN 113768148A CN 202111076935 A CN202111076935 A CN 202111076935A CN 113768148 A CN113768148 A CN 113768148A
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China
Prior art keywords
mulberry leaves
black sesame
drying
black
steaming
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Pending
Application number
CN202111076935.4A
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Chinese (zh)
Inventor
陈金身
陈君丽
智红梅
李明
舒航
张辛槊
陈宇宙
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Henan University of Technology
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Henan University of Technology
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Priority to CN202111076935.4A priority Critical patent/CN113768148A/en
Publication of CN113768148A publication Critical patent/CN113768148A/en
Pending legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention discloses a preparation method of a black sesame cake, which is characterized by comprising the following steps: A. spraying 5-15% of purified water into cleaned and fried black sesame, steaming for 45-90 minutes at 110-120 ℃, drying in the sun for 6-10 hours at 20-35 ℃, continuously spraying 5-15% of purified water after drying in the sun, steaming for 45-90 minutes at 110-120 ℃, drying in the sun for 6-10 hours at 20-35 ℃, and repeating for 9 times to obtain black sesame a subjected to nine times of steaming and nine times of drying; B. cleaning tender mulberry leaves used for silkworm breeding in spring, steaming the mulberry leaves for 1 to 1.5 hours in a bamboo cage in a waterproof mode, drying the mulberry leaves in the sun at 18 to 28 ℃, and grinding the mulberry leaves to 150 meshes to obtain mulberry leaves b; C. soaking black fungus, cleaning, adding purified water, crushing by a wall breaking machine, and spray drying to obtain black fungus c; D. rolling black sesame a, white granulated sugar, black fungus c and mulberry leaf b which are steamed and aired for nine times into thin cakes by using an open mill, cooling and slicing.

Description

Preparation method of black sesame cake
Technical Field
The invention relates to the field of foods, in particular to a preparation method of a black sesame cake.
Background
The theory of traditional Chinese medicine and traditional Chinese medicine considers that the black sesame has the functions of tonifying liver and kidney, moistening the five internal organs, benefiting strength, growing muscles and filling brain marrow, and has the effects of reducing weight and being not old after being taken for a long time. Can be used for treating vertigo, premature gray hair, alopecia, soreness of waist and knees, debilitation of limbs, walking difficulty, viscera deficiency, dry skin, dryness of intestine, constipation, etc. due to deficiency of liver and kidney essence and blood, and has hair blackening and skin caring effects. The Chinese herbal medicine Jing Jizhu (Chinese materia medica Jing Ji Zhu) has ceramic carry and scene saying: take Lin Ma to take it, and take the black color when nine steams and nine aerations. It is not cooked and turns out. The processing of Chinese herbs is a serious problem and should not be flawed. Otherwise, the black sesame produced is light in color, less effective and may have the possibility of hair loss. The specific heat capacity of water is the largest, water-resistant steaming is adopted in the traditional nine-steaming and nine-sunning process, the heat conductivity coefficient of black sesame is small, and the black sesame cannot be steamed thoroughly in a short time due to too thick paving.
The pharmacological action of the mulberry leaves mainly has four aspects, namely, the mulberry leaves have a bactericidal action, and the tip and stem of the fresh mulberry leaves have an inhibition effect on staphylococcus aureus and beta hemolytic streptococcus and can also inhibit leptospira. Secondly, the ecdysterone contained in the mulberry leaves can promote the glucose to be converted into glycogen and has the function of reducing the blood sugar. Thirdly, the mulberry leaf contains dehulling hormone, which can reduce the blood fat level, promote the protein synthesis of human body, eliminate the cholesterol in the body and reduce the blood fat. In addition, the mulberry leaves also have the function of beautifying, and particularly have better effects on facial acne and brown spots.
However, most of the mulberry leaves are extracts of various solvents, and the comprehensive nutrition of the mulberry leaves cannot be fully exerted.
In order to further improve and improve the nutrition and health care effects of the black sesame and the mulberry leaves, the mulberry leaves and the black sesame are combined, one green, one black, one green and one black enter the liver and the other black enter the kidney, and the liver and kidney are homologous, also called as the B and C homology, and the black sesame and black sesame health care food is the health care food for nourishing the liver and the kidney.
The protein content of Auricularia is six times that of milk, the content of calcium, phosphorus and iron cellulose is not less, besides, saccharide such as mannan, glucose and xylose, lecithin, ergosterol and vitamin C, etc. can be added, and Auricularia has effect of preventing atherosclerosis. The protein is rich, and is rich in multiple vitamins and minerals, especially the iron element content is very high, and the iron content of every 100 g of dry agaric reaches 185 mg, which is 100 times of that of meat. Black fungus is an excellent food for patients with iron-deficiency anemia. Auricularia auricula has effects of moistening intestine and removing toxic substance. Adenosine in the black fungus has obvious function of inhibiting thrombosis, so the black fungus is an excellent health food for middle-aged and elderly people. The black fungus also has a remarkable digestion function on endogenous foreign matters such as gallstones, kidney stones, vesical stones, fecalities and the like. The black fungus also contains various mineral substances, and can generate strong chemical reaction on various calculi, strip, differentiate and erode the calculi, so that the calculi are reduced and discharged. But is not suitable for being eaten dry or as snacks because the food can be eaten together with other dishes after being soaked.
Disclosure of Invention
The invention aims to provide the black sesame nutritional food which can fully exert the effects of black sesame and mulberry leaves and black fungus.
The purpose of the invention is realized by the following technical scheme:
the black sesame cake is prepared from black sesame steamed and aired for nine times, white granulated sugar, black fungus and mulberry leaves, and comprises the following raw materials in percentage by weight: 30-60% of black sesame, 30-50% of white granulated sugar, 5-20% of black fungus and 5-20% of mulberry leaves; the black sesame is obtained by processing the following steps: spraying 5-15% purified water into the cleaned and fried black sesame, steaming for 45-90 minutes at 110-120 ℃, drying in the sun for 6-10 hours at 20-35 ℃, and repeating for 9 times to obtain black sesame steamed and dried in the sun for nine times; the mulberry leaves are obtained by the following steps: cleaning tender mulberry leaves for silkworm breeding in spring, steaming the mulberry leaves for 1 to 1.5 hours in a bamboo cage for water isolation, drying the mulberry leaves in the sun at 18 to 28 ℃, and grinding the mulberry leaves to 150 meshes; the black fungus is prepared by soaking, washing, adding water, crushing by a wall breaking machine, and then performing spray drying and granulation.
A preparation method of black sesame cakes is characterized by comprising the following steps: rolling black sesame, white granulated sugar, black fungus and mulberry leaf which are steamed and aired for nine times into thin cakes by using an open mill, cooling and slicing.
The invention has the following beneficial effects:
1. the specific heat capacity of water is the largest, water-resisting steaming is adopted in the traditional nine-steaming and nine-sun-drying process, the heat conductivity coefficient of black sesame is small, the black sesame cannot be steamed in a too thick short time, the water content of the steamed black sesame is less than 5%, 5% -15% of purified water is sprayed into the dried black sesame on the basis of keeping right, the black sesame is steamed for 45-90 minutes at 110-120 ℃ by using a pressure cooker, the black sesame is dried for 6-10 hours in the sun at 20-35 ℃, and the process is repeated for 9 times, so that the black sesame is obtained. Through electron microscope observation, the fried black sesame can easily absorb water, and the steamed black sesame can be separated from skin and flesh and can be easily ground.
2. The black sesame prepared by the innovative steaming and drying process is more digestible and absorbable.
3. The content of arginine in the steamed and dried black sesame is increased, the melanin is increased, and the DPPH and clearance rate are obviously improved as shown in Table 1.
TABLE 1 comparison of different treatments for black sesame
melanin/Absorbance A, 518nm Arginine nmol.g-1 DPPH clearance
Conventional methods 0.543 2.132 52.13%
The method of the invention 0.974 3.806 73.16%
TABLE 2 comparison of different treatment methods of mulberry leaves
Total flavone mg.g-1 Polysaccharide mg.g-1 OH clearance
Conventional methods 3.71 3.85 45.46%
The method of the invention 4.82 5.36 79.43
4. The mulberry leaves used for silkworm breeding are added, so that the nutrient components are more easily digested and absorbed, the mulberry leaves are steamed for 1-1.5 h by using a bamboo cage in a waterproof mode, the mulberry leaves are dried in the sun at 18-28 ℃ and ground to 150 meshes, the integrity of the nutrient components is guaranteed, and the scavenging capacity of hydroxyl radical (. OH) is greatly enhanced as shown in Table 2.
5. Meanwhile, the black sesame and the mulberry leaves are added, so that the nutrition and health care effects of the black sesame and the mulberry leaves are further improved, the 'isogenous ethyl and decyl', and the liver and kidney are supplemented.
6. The spray drying treatment of the black fungus ensures minimum damage of the nutrient components of the black fungus.
7. The wall breaking machine is used for processing the black fungus, so that the nutrition is easier to absorb.
8. The sesame cake is made, so that the problem of dry eating of the black fungus is solved, and the balanced and comprehensive complementation of the nutrient components is ensured. .
Detailed Description
The invention is further described below with reference to the following examples:
example 1:
spraying 15% purified water into the cleaned and parched black sesame, steaming at 110-120 deg.C for 45 min, sun-drying at 20-35 deg.C for 10 hr, and repeating for 9 times to obtain black sesame; cleaning tender mulberry leaves for silkworm breeding in spring, steaming the mulberry leaves for 1 hour in a bamboo cage over water, drying the mulberry leaves in the sun at 18-28 ℃, and grinding the mulberry leaves to 150 meshes; soaking Auricularia in cold water for 5 hr, cleaning, adding water, pulverizing with wall breaking machine, and spray drying; uniformly mixing black sesame, white granulated sugar, black fungus and mulberry leaves, rolling into thin cakes by using an open mill, cooling and slicing; the raw materials are as follows by weight percent: 30% of black sesame, 30% of white granulated sugar, 20% of black fungus and 20% of mulberry leaves.
Example 2:
spraying 10% purified water into the cleaned and parched black sesame, steaming for 60 minutes by using a pressure cooker, drying in the sun for 8 hours at the temperature of 20-35 ℃, and repeating for 9 times to obtain black sesame subjected to nine times of steaming and nine times of drying; cleaning tender mulberry leaves for silkworm breeding in spring, steaming the mulberry leaves for 1.5h in a bamboo cage over water, drying the mulberry leaves in the sun at 18-28 ℃, and grinding the mulberry leaves to 150 meshes; soaking Auricularia in cold water for 5 hr, cleaning, adding water, pulverizing with wall breaking machine, and spray drying; uniformly mixing black sesame, white granulated sugar, black fungus and mulberry leaves, rolling into thin cakes by using an open mill, cooling and slicing; the raw materials are as follows by weight percent: 30% of black sesame, 50% of white granulated sugar, 10% of black fungus and 10% of mulberry leaves.
Example 3:
spraying 5% purified water into cleaned and parched semen Sesami Niger, steaming with pressure cooker for 90 min, sun drying at 20-35 deg.C for 6 hr, repeating for 9 times to obtain black sesame; cleaning tender mulberry leaves for silkworm breeding in spring, steaming the mulberry leaves for 1 hour in a bamboo cage over water, drying the mulberry leaves in the sun at 18-28 ℃, and grinding the mulberry leaves to 150 meshes; soaking Auricularia in cold water for 5 hr, cleaning, adding water, pulverizing with wall breaking machine, and spray drying; uniformly mixing black sesame, white granulated sugar, black fungus and mulberry leaves, rolling into thin cakes by using an open mill, cooling and slicing; the raw materials are as follows by weight percent: 60% of black sesame, 30% of white granulated sugar, 5% of black fungus and 5% of mulberry leaves.
The above-mentioned embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the components and technical solutions of the present invention by those skilled in the art should fall within the protection scope defined by the claims of the present invention without departing from the spirit of the present invention.

Claims (2)

1. A preparation method of black sesame cakes is characterized by comprising the following steps: A. spraying 5-15% of purified water into cleaned and fried black sesame, steaming for 45-90 minutes at 110-120 ℃, drying in the sun for 6-10 hours at 20-35 ℃, continuously spraying 5-15% of purified water after drying in the sun, steaming for 45-90 minutes at 110-120 ℃, drying in the sun for 6-10 hours at 20-35 ℃, and repeating for 9 times to obtain black sesame a subjected to nine times of steaming and nine times of drying; B. cleaning tender mulberry leaves used for silkworm breeding in spring, steaming the mulberry leaves for 1 to 1.5 hours in a bamboo cage in a waterproof mode, drying the mulberry leaves in the sun at 18 to 28 ℃, and grinding the mulberry leaves to 150 meshes to obtain mulberry leaves b; C. soaking black fungus, cleaning, adding purified water, crushing by a wall breaking machine, and spray drying to obtain black fungus c; D. rolling black sesame a, white granulated sugar, black fungus c and mulberry leaf b which are steamed and aired for nine times into thin cakes by using an open mill, cooling and slicing.
2. The method for preparing a black sesame cake according to claim 1, wherein the obtained black sesame cake is characterized in that: the black sesame cake is prepared from black sesame steamed and aired for nine times, white granulated sugar, black fungus and mulberry leaves, and comprises the following raw materials in percentage by weight: 30-60% of black sesame, 30-50% of white granulated sugar, 5-20% of black fungus and 5-20% of mulberry leaves.
CN202111076935.4A 2021-09-14 2021-09-14 Preparation method of black sesame cake Pending CN113768148A (en)

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Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08298952A (en) * 1995-05-09 1996-11-19 Toyo Kigyo Kk Tablet food mainly containing mulberry leaf powder
CN1201616A (en) * 1997-08-25 1998-12-16 黄承耀 Lingtong black seasame sheets
CN1557186A (en) * 2004-01-13 2004-12-29 金英珠 Black edible fungus, sesame dilated food and its making method
CN101982081A (en) * 2010-09-19 2011-03-02 张家港市塘桥果艺园 Flower weight-losing healthcare tea and preparation method thereof
CN106260265A (en) * 2015-05-19 2017-01-04 镇江市都市生态农业有限公司 The manufacture method of Pericarpium Citri Reticulatae
CN110025654A (en) * 2019-05-17 2019-07-19 河南省青山药业股份有限公司 A kind of nine steam the processing procedure of nine Semen sesami nigrums processed
CN110115377A (en) * 2019-05-09 2019-08-13 诸葛树华 Orychophragmus violaceus nine steams nine and shines cultivation Preparation process method
CN111406938A (en) * 2020-03-31 2020-07-14 何丹 Pure handmade donkey-hide gelatin cake containing nine-steaming and nine-sun-drying black sesame
CN112914069A (en) * 2020-09-17 2021-06-08 王冠林 Preparation method of mulberry leaf and black sesame paste for tonifying liver and kidney and preventing stroke

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08298952A (en) * 1995-05-09 1996-11-19 Toyo Kigyo Kk Tablet food mainly containing mulberry leaf powder
CN1201616A (en) * 1997-08-25 1998-12-16 黄承耀 Lingtong black seasame sheets
CN1557186A (en) * 2004-01-13 2004-12-29 金英珠 Black edible fungus, sesame dilated food and its making method
CN101982081A (en) * 2010-09-19 2011-03-02 张家港市塘桥果艺园 Flower weight-losing healthcare tea and preparation method thereof
CN106260265A (en) * 2015-05-19 2017-01-04 镇江市都市生态农业有限公司 The manufacture method of Pericarpium Citri Reticulatae
CN110115377A (en) * 2019-05-09 2019-08-13 诸葛树华 Orychophragmus violaceus nine steams nine and shines cultivation Preparation process method
CN110025654A (en) * 2019-05-17 2019-07-19 河南省青山药业股份有限公司 A kind of nine steam the processing procedure of nine Semen sesami nigrums processed
CN111406938A (en) * 2020-03-31 2020-07-14 何丹 Pure handmade donkey-hide gelatin cake containing nine-steaming and nine-sun-drying black sesame
CN112914069A (en) * 2020-09-17 2021-06-08 王冠林 Preparation method of mulberry leaf and black sesame paste for tonifying liver and kidney and preventing stroke

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
刘君等: "中药黑芝麻不同炮制品体外抗氧化作用研究" *
周杨静;高峰;卫培峰;李敏;李若岚;严淑婷;谢锋;: "何首乌九蒸九晒历史沿革及主要化学成分变化研究进展" *
苏松柏等: ""九蒸九晒"与《中国药典》两种炮制方法 对黑芝麻中氨基酸成分的影响规律研究" *

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