CN114403435A - Preparation method and application of gorgeous powder - Google Patents
Preparation method and application of gorgeous powder Download PDFInfo
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- CN114403435A CN114403435A CN202210087718.3A CN202210087718A CN114403435A CN 114403435 A CN114403435 A CN 114403435A CN 202210087718 A CN202210087718 A CN 202210087718A CN 114403435 A CN114403435 A CN 114403435A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
-
- 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
Abstract
The invention provides a gorgeous powder preparation method, which comprises a step of de-enzyming gorgeous leaves and a step of performing vacuum freeze drying on the de-enzymed gorgeous leaves; the temperature of the freeze drying is-20 ℃ to 35 ℃. The method has the advantages of high multicolored powder yield, more superior color and flavor than other methods, and breakthrough of the technical problem of poor quality of the Chinese multicolored powder. The invention also provides a gorgeous coconut cake, which comprises the gorgeous powder, the coconut extract, the hispid fig extract and the like. The cake provided by the invention has special fresh scent, is bright in color, promotes appetite and digestion, and has the effect of clearing away summer heat. In addition, the cake disclosed by the invention not only has the satiety effect of like cake products, but also has various effects of being easy to digest and absorb, promoting appetite, clearing summer heat, tonifying qi and eliminating dampness and the like, and the popularity degree of the cake is far higher than that of the existing products.
Description
Technical Field
The invention relates to the technical field of food, in particular to a preparation method and application of gorgeous powder.
Background
The gorgeous powder is a powdery substance prepared from gorgeous main raw materials by the processes of drying, crushing and the like. The making method of the gorgeous powder mainly comprises two steps: one method comprises extracting juice with diversity, and drying; in addition, the method is obtained by directly drying and crushing the gorgeous leaves, and the method for directly drying and crushing the gorgeous leaves to produce the gorgeous powder is not reported at present.
In the prior art, the preparation of the gorgeous powder has complex process and high cost, and the gorgeous powder yield is very low and is generally lower than 30 percent. For example, patent 202110652425.0 discloses a method for preparing gorgeous leaf powder, which comprises oven drying gorgeous leaf, cutting, squeezing, water bath, concentrating, and freeze drying; patent 202011423384.X also discloses a method for preparing a gorgeous leaf powder, which is similar to patent 202110652425.0; patent 202110386460.2 discloses a freeze-dried powder of Epimedium planicum, which comprises pretreatment of the Epimedium planicum, and also comprises fermentation and enzymolysis of the Epimedium planicum. In addition, the gorgeous powder prepared by drying the gorgeous leaves in the prior art almost loses the fragrance; in the prior art, the gorgeous powder prepared is lighter if the temperature is too low in the process of freeze-drying the gorgeous leaves or juice, and the gorgeous powder prepared is seriously lost if the temperature is too high in the process of freeze-drying. Therefore, there is a need in the art for a new method for preparing gorgeous powder to solve the above technical problems.
The cake sold on the market at present has various varieties, the raw materials of the cake mainly comprise eggs, low-gluten flour, edible oil, sugar, water (or milk) and the like, and the cake is delicate and delicious by adding various essences with different fragrances and pigments with different colors. However, scientific research shows that the essence and the pigment only have the function of improving the aroma and have no nutritive value, so that the natural raw materials are used for enhancing the color and the aroma, and the method is more significant for making cakes.
Disclosure of Invention
In view of the above, the invention provides a method for preparing gorgeous powder and an application thereof, and the specific scheme is as follows:
an object of a first aspect of the present invention is to provide a method for producing gorgeous powder, the method comprising a step of de-enzyming gorgeous leaves and a step of vacuum freeze-drying the de-enzymed gorgeous leaves; the temperature of the freeze drying is-20 ℃ to 35 ℃.
The inventor finds that in the process of preparing the gorgeous powder, if the gorgeous leaves are dried at higher temperature, the gorgeous powder prepared by the subsequent treatment has very light fragrance and almost disappears; if the high temperature treatment is not carried out, the problem of gorgeous leaf whitening is easy to occur in the freeze drying process. Therefore, in the present invention, the de-enzyming treatment is performed for the gorgeous leaves at a high temperature for a short time.
In one or more embodiments, the fixation according to the present invention may be performed by any of pan-frying, steaming, baking, soaking, radiation fixation, microwave fixation, and the like.
In one or more embodiments, the fixation according to the present invention may be performed by any conventional device, such as a drum fixation machine, a steam fixation machine, a hot air fixation machine, a microwave fixation machine, etc.
In one or more embodiments, the deactivation of enzymes in the present invention comprises: steaming at 100-120 deg.C for 3-8 min. Preferably, the enzyme deactivation temperature is 105 ℃, and the enzyme deactivation time is 5 min.
The inventor finds that the obtained multicolored powder is lighter if the temperature of freeze drying is lower than-20 ℃ in the process of preparing the multicolored powder; if the temperature of the freeze drying is higher than 35 ℃, the prepared gorgeous powder has serious fragrance loss. Thus, the freeze-drying temperature according to the present invention is from-20 ℃ to 35 ℃.
In one or more embodiments, the vacuum freeze-drying does not require a pre-freezing process, and freezing and vacuuming are performed simultaneously; the method comprises the following specific steps in sequence: freeze-drying the de-enzymed multicolored leaves at-20 deg.C (-15 deg.C) for 1-2h, freeze-drying at-10 deg.C (-5 deg.C) for 1-2h, freeze-drying at-5 deg.C-0 deg.C for 1-2h, freeze-drying at 0 deg.C-5 deg.C for 1-2h, freeze-drying at 10 deg.C-15 deg.C for 2-3h, freeze-drying at 15 deg.C-22 deg.C for 2-3h, and freeze-drying at 23 deg.C-28 deg.C for 3-4 h. The vacuum condition is 1-5 Pa.
The invention relates to a non-prefreezing process, namely, a refrigerant and a vacuum pump start to work simultaneously, and freezing and vacuumizing are carried out simultaneously.
Preferably, the steps of freeze-drying are, in order: freeze-drying the de-enzymed gorgeous leaves at-20 deg.C for 1h, freeze-drying at-10 deg.C for 1h, freeze-drying at-5 deg.C for 1h, freeze-drying at 0 deg.C for 1h, freeze-drying at 10 deg.C for 2h, freeze-drying at 20 deg.C for 2h, and freeze-drying at 25 deg.C for 4 h.
In one or more embodiments, the method comprises the steps of:
(1) cleaning mature multicolored leaves, and steam deactivating at 105 deg.C for 5 min;
(2) cutting the de-enzymed multicolored leaves, placing in a vacuum freeze dryer, immediately starting a refrigerant and a vacuum pump, freeze-drying at-20 deg.C for 1h, freeze-drying at-10 deg.C for 1h, freeze-drying at-5 deg.C for 1h, freeze-drying at 0 deg.C for 1h, freeze-drying at 10 deg.C for 2h, freeze-drying at 20 deg.C for 2h, and freeze-drying at 25 deg.C for 4 h; the vacuum condition is 1-5 Pa;
(3) and (3) carrying out ultrafine crushing on the gorgeous leaves processed in the step (2) to 200-300 meshes to obtain the gorgeous powder.
The second aspect of the invention is to provide a gorgeous powder prepared by any one of the methods described above.
A third aspect of the invention is to provide the use of said gorgeous powder in the preparation of food products, such as cakes, biscuits, wafers, ice cream and confectionery.
The fourth aspect of the invention aims to provide a gorgeous coconut cake, which comprises the following raw materials in percentage by mass: 45-55% of eggs, 15-20% of low-gluten flour, 5-15% of coconut extract, 0.1-5% of multicolored powder and 2-8% of a hispid fig extract; the gorgeous powder is obtained by any preparation method of the invention.
The cake can also be added with other conventional raw materials commonly used in the field, such as milk, cream, granulated sugar, soy protein, starch and the like.
In one or more embodiments, the raw materials for the gorgeous coconut cake further include gorgeous juice, the gorgeous juice being: the juice obtained after the crushing of the water in a ratio of 1: 3.
In one or more embodiments, the coconut extract is coconut milk and/or coconut oil.
In one or more embodiments, the coconut milk is prepared by: cleaning mature coconut meat, grinding the coconut meat and water according to the ratio of 1:1 to obtain slurry, and filtering to obtain coconut slurry.
In one or more embodiments, the coconut oil can be prepared by physical pressing and centrifugation, can be obtained by other methods of preparation, or can be purchased directly on the market.
The coconut milk provided by the invention can make the cake more intense and attractive in fragrance; the coconut oil provided by the invention not only can enable cakes to have coconut fragrance, but also has the effects of easy digestion and absorption, antibiosis, beauty treatment and the like due to the rich medium-chain fatty acid.
In one or more embodiments, the method for preparing the hispid fig extract comprises the following steps: drying and crushing the hispid fig powder according to the proportion of 1: 5, adding hot water with the temperature of more than 100 ℃ for ultrasonic extraction for 30min, and performing rotary concentration on the extracting solution to form a viscous shape to obtain the hispid fig extracting solution.
The hispid fig is a traditional medicine-food dual-purpose plant in Lingnan, has special fragrance, has the effects of strengthening spleen and tonifying lung, promoting qi circulation and removing dampness, relaxing tendons and activating collaterals and the like according to records in Chinese herbal medicine, and has the functions after the hispid fig extracting solution is added.
The fifth aspect of the invention is to provide a method for preparing the gorgeous coconut cake, which comprises the following steps:
(a) preparing raw materials according to a mass ratio, and separating yolk and albumen of an egg for later use;
(b) mixing yolk and coconut extract, sieving with soft flour, adding multicolored powder and radix fici Simplicissimae extractive solution, and mixing;
(c) after the protein is completely beaten, 1/3 is taken and added into the mixture in the step (b) to be uniformly stirred, and then the rest protein is added to be uniformly stirred again;
(d) and (c) pouring the mixture obtained in the step (c) into a mould, and placing the mould into an oven, wherein the temperatures of the upper layer and the lower layer are both 150 ℃, and baking is carried out for 50min, so that the multicolored coconut cake is obtained.
The method has high multicolored powder yield, has more dominant colors and flavors than other methods, and breaks through the technical problem of poor quality of the domestically produced multicolored powder.
The cake provided by the invention has special fresh scent, is bright in color, promotes appetite and digestion, and has the effect of clearing away summer heat. In addition, the cake disclosed by the invention not only has the satiety effect of like cake products, but also has various effects of being easy to digest and absorb, promoting appetite, clearing summer heat, tonifying qi and eliminating dampness and the like, and the popularity degree of the cake is far higher than that of the existing products. Therefore, the multicolored coconut cake prepared by the method is suitable for both the old and the young and has various functions beneficial to human health.
Detailed Description
The present invention will be described in detail below. The technical features described below are explained based on typical embodiments and specific examples of the present invention, but the present invention is not limited to these embodiments and specific examples. It should be noted that:
in the present specification, the numerical range represented by "numerical value a to numerical value B" means a range including the end point numerical value A, B.
In the present specification, the numerical ranges indicated by "above" or "below" mean the numerical ranges including the numbers.
In the present specification, the meaning of "may" includes both the meaning of performing a certain process and the meaning of not performing a certain process.
As used herein, the term "optional" or "optional" is used to indicate that certain substances, components, performance steps, application conditions, and the like are used or not used.
In the present specification, the unit names used are all international standard unit names, and the "%" used means weight or mass% content, if not specifically stated.
In the present specification, the term "plurality" means two or more than two unless otherwise specified.
In the present specification, reference to "some particular/preferred embodiments," "other particular/preferred embodiments," "embodiments," and the like, means that a particular element (e.g., feature, structure, property, and/or characteristic) described in connection with the embodiment is included in at least one embodiment described herein, and may or may not be present in other embodiments. In addition, it is to be understood that the described elements may be combined in any suitable manner in the various embodiments.
The following examples and comparative examples may be carried out by any conventional apparatus without specific reference. Specifically, the vacuum freeze-drying machine used in the following examples and comparative examples was a model of 30YG/A, available from Ningbo Xinzhi Biotech Co., Ltd.
Example 1
A method for preparing a gorgeous powder comprises the following steps:
(1) cleaning mature multicolored leaves, and steam deactivating at 105 deg.C for 5 min;
(2) cutting the de-enzymed multicolored leaves, placing in a vacuum freeze dryer, immediately starting a refrigerant and a vacuum pump, freeze-drying at-20 deg.C for 1h, freeze-drying at-10 deg.C for 1h, freeze-drying at-5 deg.C for 1h, freeze-drying at 0 deg.C for 1h, freeze-drying at 10 deg.C for 2h, freeze-drying at 20 deg.C for 2h, and freeze-drying at 25 deg.C for 4 h; the vacuum degree is set to be 1 Pa;
(3) and (3) carrying out ultrafine crushing on the gorgeous leaves processed in the step (2) to 200-300 meshes to obtain the gorgeous powder.
Example 2
A method for preparing a gorgeous powder comprises the following steps:
(1) cleaning mature multicolored leaves, and deactivating with steam at 100 deg.C for 8 min;
(2) cutting the de-enzymed multicolored leaves, placing in a vacuum freeze dryer, immediately starting a refrigerant and a vacuum pump, freeze-drying at-18 deg.C for 1.5h, freeze-drying at-7 deg.C for 1.5h, freeze-drying at-2 deg.C for 1.5h, freeze-drying at 3 deg.C for 1.5h, freeze-drying at 12 deg.C for 2.5h, freeze-drying at 15 deg.C for 3h, and freeze-drying at 23 deg.C for 3.5 h; the vacuum degree is set to be 3 Pa;
(3) and (3) carrying out ultrafine crushing on the gorgeous leaves processed in the step (2) to 200-300 meshes to obtain the gorgeous powder.
Example 3
A method for preparing a gorgeous powder comprises the following steps:
(1) cleaning mature multicolored leaves, and deactivating with steam at 120 deg.C for 3 min;
(2) cutting the de-enzymed multicolored leaves, placing in a vacuum freeze dryer, immediately starting a refrigerant and a vacuum pump, freeze-drying at-15 deg.C for 2h, freeze-drying at-5 deg.C for 2h, freeze-drying at 0 deg.C for 2h, freeze-drying at 5 deg.C for 2h, freeze-drying at 15 deg.C for 2.5h, freeze-drying at 22 deg.C for 2h, and freeze-drying at 28 deg.C for 3 h; the vacuum degree is set to be 5 Pa;
(3) and (3) carrying out ultrafine crushing on the gorgeous leaves processed in the step (2) to 200-300 meshes to obtain the gorgeous powder.
Comparative example 1
A method for preparing a gorgeous powder, similar to example 1, except that the treatment of step (1) comprises: cleaning mature multicolored leaves, and oven drying at 200 deg.C for 10min in an oven.
The rest of the procedure was the same as in example 1.
Comparative example 2
A method for preparing a multicolored powder similar to that of example 1, except that the treatment of step (2) (sample freeze-dried at-30 ℃) was as follows: cutting the de-enzymed multicolored leaves, freeze-drying in a vacuum freeze-drying machine at-30 deg.C for 1 hr, freeze-drying at-10 deg.C for 1 hr, freeze-drying at-5 deg.C for 1 hr, freeze-drying at 0 deg.C for 1 hr, freeze-drying at 10 deg.C for 2 hr, freeze-drying at 20 deg.C for 2 hr, and freeze-drying at 25 deg.C for 4 hr; the degree of vacuum was set at 3 Pa.
The rest of the procedure was the same as in example 1.
Comparative example 3
A method for preparing a multicolored powder similar to that of example 1, except that the treatment of step (2) (sample freeze-dried at 36 ℃) comprises: cutting the de-enzymed multicolored leaves, freeze-drying in a vacuum freeze-drying machine at-20 deg.C for 1 hr, freeze-drying at-10 deg.C for 1 hr, freeze-drying at-5 deg.C for 1 hr, freeze-drying at 0 deg.C for 1 hr, freeze-drying at 10 deg.C for 2 hr, freeze-drying at 20 deg.C for 2 hr, and freeze-drying at 36 deg.C for 4 hr; the degree of vacuum was set at 3 Pa.
The rest of the procedure was the same as in example 1.
Comparative example 4
Reference is made to the examples in patent CN 202110652425.0:
a method for preparing a multicolored leaf powder comprises the following steps:
s1, cleaning fresh gorgeous leaves, drying, and placing the leaves into a crushing cylinder (the device in the patent) for cutting and juicing;
s2, pouring out the mixed barrel after the gorgeous leaves are fully crushed, mixing the mixed barrel with crushed materials for cell crushing and deionized water according to a fixed weight ratio, and placing the mixed liquid in a water bath at 70 ℃ for 35min to obtain mixed liquid for standby;
s3, placing the mixed liquid into a centrifuge bowl for centrifugation, concentrating the centrifugate, and controlling the sugar degree to 15 to obtain multicolored leaf juice;
s4, placing the multicolored leaf juice into a freeze-drying oven, pre-freezing at-40 deg.C for 4h, starting a vacuum pump after pre-freezing, and freeze-drying at-25 deg.C under vacuum degree of 22Pa for 100 min;
s5, freeze drying, sublimation drying for 80min, and resolution drying for 4 hr to obtain multicolored leaf powder.
Comparative example 5
Reference is made to example 4 in patent 202011423384. X:
a method for preparing a gorgeous leaf powder with complete and full-protection gorgeous leaf nutrients comprises the following steps:
(1) cleaning fresh multicolored leaves, drying, chopping and juicing after drying to obtain juice;
(2) mixing the juice, crushed material for cell disruption, and deionized water at a weight ratio of 1000: 1000: 4: 5000 mixing; placing the mixed liquid in water bath at 65 deg.C for 40min to obtain mixed liquid;
(3) centrifuging the mixed solution, and concentrating the centrifugate to sugar degree of 12 to obtain gorgeous leaf juice;
(4) placing the multicolored leaf juice in a freeze-drying box, and pre-freezing at-48 deg.C for 2 hr;
(5) after pre-freezing, starting a vacuum pump, and freeze-drying for 90min at a vacuum degree of 20Pa and a temperature of-18 ℃;
(6) freeze drying, and sublimation drying at 0 deg.C and vacuum degree of 15Pa for 100 min;
(7) sublimating and drying, and performing resolution drying at 10 deg.C under vacuum degree of 8Pa for 3 hr to obtain gorgeous leaf powder.
In the present comparative example, the disrupted material for cell disruption was prepared from cellulase, pectinase, CTAB at a weight ratio of 1: 1.8: 0.2.
Comparative example 6
Reference is made to example 1 in patent 202110386460.2:
a method for preparing gorgeous leaf lyophilized powder comprises the following steps:
s1, preprocessing: cleaning 1kg of fresh Epimedium planifolium leaves, cutting up the fresh Epimedium planifolium leaves, putting the cut-up leaves into 2.0kg of pretreatment liquid, soaking the cut-up leaves for 3min, and taking out the multicolored leaves, wherein the pretreatment liquid contains 0.8% of citric acid and 0.13% of vitamin C by mass concentration;
s2, low-temperature fermentation: adding 1.5kg of 2 wt% ethanol solution into the pretreated gorgeous leaves, adding 0.13kg of chitosan and 0.04kg of thraustochytrid powder, and fermenting at-8 deg.C for 1.5 hr to obtain fermentation liquor;
s3, compound enzymolysis: adding 6mg of cellulase, 4mg of protease and 1.5mg of pectinase into the fermentation liquor, carrying out ultrasonic pretreatment for 2min at 230W, carrying out enzymolysis for 5min at 40 ℃ to obtain an enzymolysis liquid, and carrying out filtration and centrifugation to obtain a centrifugal liquid;
s4, freeze drying: concentrating the centrifugate, freeze drying at-15 deg.C for 2 hr, freeze drying at-30 deg.C for 30min, sterilizing, and packaging to obtain gorgeous leaf lyophilized powder.
Detection example 1
The gorgeous powder yield, color stability, fragrance and solubility of examples 1 to 3 and comparative examples 1 to 6 were compared, and the results are shown in Table 1.
Wherein:
the gorgeous powder yield is m (gorgeous powder dry weight)/m (gorgeous leaf dry weight) 100%;
the color of the obtained powder is directly observed by naked eyes, and the fragrance is directly smelled through nose.
Color stability of the gorgeous powder: placing each gorgeous powder sample at room temperature, and observing the color change of each sample every 30 days; if the color is unchanged, the color stability is better.
Solubility of the multicolored powder: putting 100g of each gorgeous powder sample into 1000ml of 50 ℃ warm water respectively, and uniformly stirring; standing for 0.5 hour to observe whether each sample has precipitate; if no precipitate is formed, the solubility is good.
The comparative results of the gorgeous properties obtained in examples and comparative examples are shown in Table 1.
TABLE 1 Bright comparison of examples and comparative examples
As can be seen from Table 1, compared with the comparative example, the gorgeous powder prepared by the example is superior in all aspects, and the technical problem of poor quality of the gorgeous powder produced in China is broken through. The method has the advantages of high gorgeous powder yield which can even reach 100%, emerald green and stable color, rich gorgeous fragrance and good solubility.
Detection example 2
Comparative tests were carried out on the effects of different initial freeze-drying temperatures on the chlorophyll and carotenoid contents in the gorgeous leaves in example 1 and comparative example 2, and the results are shown in Table 2:
the method for measuring the contents of chlorophyll and carotenoid refers to a method for measuring the contents of chlorophyll and carotenoid of leaves of a phoebe bournei by Tangxing forest and the like [ Tangxing forest, ginger, Jinhongping, Zhongchen, Liuguang, and betula populi, influence of shady shading on the contents and photosynthetic characteristics of the phobe bournei [ J ]. application ecology newspaper, 2019,30(09):2941-2948, DOI:10.13287/j.1001-9332.201909.002 ].
TABLE 2 gorgeous comparison of examples and comparative examples
As shown in Table 2, the initial temperature of freeze-drying is very much influenced by the color of the gorgeous leaves, and the temperature below-20 ℃ causes rapid degradation of chlorophyll a, chlorophyll b and carotene, resulting in a white color of the final product, therefore, the initial temperature of freeze-drying is not preferably below-20 ℃.
Application example
A method for preparing a multicolored coconut cake comprises the following steps:
(a) preparing the following raw materials in percentage by mass: 50% of eggs, 20% of low-gluten flour, 15% of coconut extract, 5% of gorgeous powder, 5% of hispid fig extract and 5% of soft white sugar, and separating egg yolks and egg white of the eggs for later use;
(b) mixing yolk and coconut extract, sieving with soft flour, adding multicolored powder and radix fici Simplicissimae extractive solution, and mixing;
(c) after the protein is completely beaten, 1/3 is taken and added into the mixture in the step (b) to be uniformly stirred, and then the rest protein is added to be uniformly stirred again;
(d) and (c) pouring the mixture obtained in the step (c) into a mould, and placing the mould into an oven, wherein the temperatures of the upper layer and the lower layer are both 150 ℃, and baking is carried out for 50min, so that the multicolored coconut cake is obtained.
Wherein the coconut extract in the step (a) comprises coconut milk and coconut oil, and the ratio of the coconut milk to the coconut oil is 7: 3. The preparation method of the coconut milk comprises the following steps: cleaning mature coconut meat, grinding the coconut meat and water according to the ratio of 1:1 to obtain slurry, and filtering to obtain coconut slurry. The coconut oil is purchased from Hainan coconut food science and technology Co.
The preparation method of the hispid fig root extract comprises the following steps: drying and crushing the hispid fig powder according to the proportion of 1: 5, adding hot water with the temperature of more than 100 ℃ for ultrasonic extraction for 30min, and performing rotary concentration on the extracting solution to form a viscous shape to obtain the hispid fig extracting solution.
The gorgeous powders obtained in examples 1 to 3 and comparative examples 1 to 6 were used to prepare cakes in accordance with the above procedures, to obtain cakes 1 to 9.
The preparation method of the control cake (original cake) comprises the following steps: changing the coconut extract, the gorgeous powder and the hispid fig extract in the step (a) into water with equal quality, and other steps are the same as the preparation method.
The cakes 1-9 obtained by the above preparation method were compared with the original taste cakes, and the comparison items included the smell, color, function and taste of the cakes. Wherein, the preference degree is scored after being observed and tasted by 15 professionals, the score is 1-10, 1 represents very dislike, 10 represents very like, and finally the preference degree of each sample is the median of the scores of 15 professionals. The results are shown in Table 3:
TABLE 3 comparison of cakes 1-9 with plain cakes
As shown in Table 3, the cake prepared by the method has the advantages of rich and gorgeous fragrance of coconut, gorgeous color, appetite and digestion promotion, and the effect of clearing summer heat. In addition, the cake disclosed by the invention not only has the satiety effect of like cake products, but also has various effects of being easy to digest and absorb, promoting appetite, clearing summer heat, tonifying qi and clearing damp and the like.
While the present invention has been described in detail with reference to the preferred embodiments, it should be understood that the above description should not be taken as limiting the invention. Various modifications and alterations to this invention will become apparent to those skilled in the art upon reading the foregoing description. Accordingly, the scope of the invention should be determined from the following claims.
Claims (10)
1. A method for preparing gorgeous powder, the method comprises de-enzyming gorgeous leaves and vacuum freeze-drying the de-enzymed gorgeous leaves; the temperature of the freeze drying is-20 ℃ to 35 ℃.
2. The method of claim 1, wherein the deactivating step comprises: deactivating enzyme at 100-120 deg.C for 3-8min, preferably steam deactivating enzyme.
3. The method according to claim 1, wherein the vacuum freeze-drying is performed without a pre-freezing treatment, and the freezing and the vacuum-pumping are performed simultaneously; the method comprises the following specific steps in sequence: freeze-drying the de-enzymed multicolored leaves at-20 deg.C (-15 deg.C) for 1-2h, freeze-drying at-10 deg.C (-5 deg.C) for 1-2h, freeze-drying at-5 deg.C-0 deg.C for 1-2h, freeze-drying at 0 deg.C-5 deg.C for 1-2h, freeze-drying at 10 deg.C-15 deg.C for 2-3h, freeze-drying at 15 deg.C-22 deg.C for 2-3h, and freeze-drying at 23 deg.C-28 deg.C for 3-4 h; the vacuum condition is 1-5 Pa.
4. The method for preparing according to any one of claims 1 to 3, characterized in that it comprises the steps of:
(1) cleaning mature multicolored leaves, and steam deactivating at 105 deg.C for 5 min;
(2) cutting the de-enzymed multicolored leaves, placing in a vacuum freeze dryer, immediately starting a refrigerant and a vacuum pump, freeze-drying at-20 deg.C for 1h, freeze-drying at-10 deg.C for 1h, freeze-drying at-5 deg.C for 1h, freeze-drying at 0 deg.C for 1h, freeze-drying at 10 deg.C for 2h, freeze-drying at 20 deg.C for 2h, and freeze-drying at 25 deg.C for 4 h; the vacuum condition is 1-5 Pa;
(3) and (3) carrying out ultrafine crushing on the gorgeous leaves processed in the step (2) to 200-300 meshes to obtain the gorgeous powder.
5. A diversity powder obtainable by the method of any one of claims 1 to 4.
6. Use of the multicolored powder of claim 5 in food preparation, such as cakes, biscuits, wafers, ice cream and candies.
7. The multicolored coconut cake is characterized by comprising the following raw materials in percentage by mass: 45-55% of eggs, 15-20% of low-gluten flour, 5-15% of coconut extract, 0.1-5% of multicolored powder and 2-8% of a hispid fig extract; the diversity powder obtained by the production method according to any one of claims 1 to 4;
optionally, the raw materials of the gorgeous coconut cake further comprise gorgeous juice which is a gorgeous leaf: the juice obtained after the crushing of the water in a ratio of 1: 3.
8. The gorgeous coconut cake of claim 7 wherein the coconut extract is coconut milk and/or coconut oil; the preparation method of the coconut milk comprises the following steps: cleaning mature coconut meat, grinding the coconut meat and water into pulp according to the ratio of the coconut meat to the water of 1:1, and filtering to obtain coconut pulp; the coconut oil is prepared by the steps of physical pressing and filtering.
9. The gorgeous coconut cake of claim 7, wherein the preparation method of the hispid fig extract comprises: drying and crushing the hispid fig powder according to the proportion of 1: 5, adding hot water with the temperature of more than 100 ℃ for ultrasonic extraction for 30min, and performing rotary concentration on the extracting solution to form a viscous shape to obtain the hispid fig extracting solution.
10. The method of making a multicolored coconut cake as claimed in any of claims 7 to 9, comprising the steps of:
(a) preparing raw materials according to a mass ratio, and separating yolk and albumen of an egg for later use;
(b) mixing yolk and coconut extract, sieving with soft flour, adding multicolored powder and radix fici Simplicissimae extractive solution, and mixing;
(c) after the protein is completely beaten, 1/3 is taken and added into the mixture in the step (b) to be uniformly stirred, and then the rest protein is added to be uniformly stirred again;
(d) and (c) pouring the mixture obtained in the step (c) into a mould, and placing the mould into an oven, wherein the temperatures of the upper layer and the lower layer are both 150 ℃, and baking is carried out for 50min, so that the multicolored coconut cake is obtained.
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