CN114794422A - Flat peach paper and preparation method thereof - Google Patents

Flat peach paper and preparation method thereof Download PDF

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Publication number
CN114794422A
CN114794422A CN202210534015.0A CN202210534015A CN114794422A CN 114794422 A CN114794422 A CN 114794422A CN 202210534015 A CN202210534015 A CN 202210534015A CN 114794422 A CN114794422 A CN 114794422A
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parts
flat peach
paper
flat
peach paper
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蔡路昀
侯东园
陈晓玲
李剑
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Zhejiang University Ningbo Five In One Campus Education Development Center
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Zhejiang University Ningbo Five In One Campus Education Development Center
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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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 relates to flat peach paper and a preparation method thereof, wherein the flat peach paper is composed of the following raw materials in parts by mass: 50-70 parts of flat peach, 20-30 parts of hawthorn, 8-10 parts of sea buckthorn fruit, 3-7 parts of endothelium corneum gigeriae galli, 3-7 parts of malt, 2-4 parts of poria cocos, 2-5 parts of dried orange peel, 2-5 parts of Chinese yam, 2-5 parts of bighead atractylodes rhizome, 1-5 parts of quisqualis fruit and 0-10 parts of honey. The flat peach paper of the invention has the flat peach accounting for more than 50%, the auxiliary materials adopt medicinal and edible materials such as hawthorn, seabuckthorn fruit and the like, the traditional Chinese medicine components are controlled within 5%, and the flat peach paper has good chewiness and hardness, moderate sour and sweet taste and good mouthfeel, has good spleen strengthening and appetite stimulating effects, and is a healthy functional leisure food.

Description

Flat peach paper and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to flat peach paper and a preparation method thereof.
Background
Fruit paper is a process by which fresh fruit is processed into a paper-like food, for example: chinese invention patent with application number CN201811126478.3 (publication number CN110946171A) discloses mango fruit paper, chinese invention patent with application number CN201811126477.9 (publication number CN110946254A) discloses dragon fruit paper, chinese invention patent with application number CN201710320007.5 (publication number CN107080201A) discloses blueberry fruit paper, and the like.
The flat peach has the characteristics of unique cause and effect, big and bright color, sweet and delicious taste, fine and smooth meat quality and the like, is deeply favored by consumers, and becomes an ideal fruit for health care and health maintenance of human bodies due to rich and balanced nutrition. Every 100g of edible part of flat peach contains soluble solid 15g, protein 0.8g, carbohydrate 10.7g, fat 0.5g and crude fiber 0.4g, in addition, it also contains several nutrient components of vitamin C, calcium and thiamine, etc.. Flat peaches also have the following nutritional characteristics: (1) the flat peach has the functions of tonifying qi and blood, nourishing yin and promoting the production of body fluid, and the eating of the flat peach is beneficial to the recovery of the patient who is just cured of the disease; (2) the flat peach has high iron content and has auxiliary curative effect on patients with iron deficiency anemia; (3) the flat peach is rich in pectin, and can prevent constipation and keep intestinal tract clean and smooth after being eaten frequently; (4) flat peaches contain more potassium and less sodium, so the patient with edema can eat flat peaches properly.
The flat peach is a special fruit in Xinjiang, the area of the existing flat peach orchard in Xinjiang is more than ten thousand mu, and the flat peach industry as the special industry in Xinjiang develops rapidly and has sufficient sources in recent years. However, flat peaches belong to respiratory jump type fruits, have thin skin and much juice, are delicate in tissues, have a mature period concentrated in a high-temperature season, have a high after-ripening speed, and are rapidly softened at room temperature if not timely treated after picking, so that diseases and rot occur, the storage, transportation and consumption of the flat peaches are seriously influenced, and the export collection and the domestic market expansion of the flat peaches in Xinjiang are restricted to a great extent.
Disclosure of Invention
The first technical problem to be solved by the invention is to provide a flat peach paper which is natural and healthy, has good taste and has the effects of strengthening spleen and promoting appetite aiming at the prior art.
The second technical problem to be solved by the present invention is to provide a method for preparing flat peach paper.
The technical scheme adopted by the invention for solving the first technical problem is as follows: the flat peach paper is characterized by comprising the following raw materials in parts by mass: 50-70 parts of flat peach, 20-30 parts of hawthorn, 8-10 parts of sea buckthorn fruit, 3-7 parts of endothelium corneum gigeriae galli, 3-7 parts of malt, 2-4 parts of poria cocos, 2-5 parts of dried orange peel, 2-5 parts of Chinese yam, 2-5 parts of bighead atractylodes rhizome, 1-5 parts of quisqualis fruit and 0-10 parts of honey.
The flat peach has rich fragrance, good color, fragrance and taste, tender meat and high nutritive value, and can invigorate qi and blood, beautify face and delay senility. Furthermore, the Xinjiang flat peach selected by the invention is unique in fruit shape, large and bright in color, sweet and delicious, and the Xinjiang flat peach has strong fragrance after being baked, so that the taste of the food can be obviously improved, and the flavor of the food can be modified. Meanwhile, the flat peach belongs to the fruit with breathing jump, is not easy to store and has concentrated maturation period, and the preparation of the flat peach into the flat peach paper can meet the requirements of consumers on functional leisure food and can prolong the local special fruit industry chain of Xinjiang.
The hawthorn has the effects of tonifying spleen, stimulating appetite, promoting digestion, removing food stagnation, promoting blood circulation and reducing phlegm, contains various organic acids, and can enhance gastric acidity, stimulate gastric mucosa to promote gastric secretion, improve pepsin activity and promote digestion of protein when being taken orally. In addition, the hawthorn contains lipase, which can promote the digestion of fat. In addition, hawthorn has regulating effect on gastrointestinal motility function, inhibiting effect on spastic gastrointestinal smooth muscle, and exciting effect on relaxed smooth muscle.
The sea buckthorn berries have sour, sweet and juicy mouthfeel, and contain rich nutrients such as vitamins, flavonoid compounds, triterpenes, organic acids, polysaccharides, pigments, tryptamine, volatile oil, proteins and the like. In addition, the sea-buckthorn has high medicinal value and has the effects of promoting blood circulation to disperse blood clots, eliminating phlegm and relieving chest stuffiness, invigorating spleen and stomach, promoting the production of body fluid to quench thirst, clearing heat and stopping diarrhea.
The Chinese yam, also called yam, is one of the most important tonifying materials of the traditional Chinese medicine, has no side effect, is evaluated as 'warm tonifying' and 'neutral' by doctors all the time, is a model of 'homology of medicine and food', can be used as normal food for allaying hunger, has no avoidance by users, and is suitable for any crowd and any physique, including the old, children, pregnant women and other special crowds.
Poria has effects in promoting diuresis, eliminating dampness, invigorating spleen, calming heart, and tranquilizing mind. Poria cocos, with sweet taste and neutral nature, is mainly used for kidney and large intestine channels, and is used for edema, oliguria, phlegm and fluid retention, dizziness and palpitation, spleen deficiency, poor appetite, loose stool and diarrhea, uneasiness, palpitation, insomnia and the like. Poria can be used for treating chronic diseases of spleen and stomach system, such as nausea, emesis, diarrhea, and anorexia. By taking the tuckahoe, the spleen deficiency symptom can be relieved, and the excrement diarrhea and the perennial diarrhea can be relieved.
The endothelium corneum Gigeriae Galli is the inner wall of the chicken's gizzard-membrane, has effects of invigorating stomach, resolving food stagnation, treating stranguria, and removing calculus, has sweet taste, and has effects of invigorating stomach, resolving food stagnation, removing calculus, consolidating constitution, and reducing urination. The Yunnan herbal medicine has records: to relieve epigastric distention, strengthen the spleen, promote digestion and grind the stomach, treat children's indigestion with food stagnation, big stomach, green muscle and abdomen and malnutritional stagnation. Modern pharmacological research considers that the endothelium corneum gigeriae galli mainly contains gastric hormone, keratin, amino acid and other components, and has the effects of increasing the secretion of gastric juice and the digestive capacity of the stomach and intestines, accelerating the emptying rate of the stomach and the like. Because it has strong actions of promoting digestion and relieving stasis, and can strengthen and activate spleen and stomach, it is a commonly used Chinese medicine for treating food stagnation. According to the invention, the endothelium corneum gigeriae galli is fried by a rotary roller, and generally, the endothelium corneum gigeriae galli which is a raw product is cutin, is hard in texture, is difficult to fry out effective components, and has poor clinical medicine application effect. The endothelium corneum gigeriae galli is heated by a rotary drum at the rotating speed of 30-60 r/min, the frying temperature is 200-215 ℃, the frying time is 90-120S, and the sand-soil ratio is 1% -1.5%.
The dried orange peel, bitter in taste, pungent and warm in nature, enters lung and spleen channels, is a qi regulating medicine for regulating qi as its main function and treating qi stagnation or adverse qi, has the effects of regulating qi, strengthening spleen, eliminating dampness and phlegm, and has the effects of promoting qi circulation, relieving pain, strengthening spleen and regulating stomach.
Malt, mild taste, sweet and warm; relieving epigastric distention, descending qi, stopping vomiting, eliminating indigestion, relieving acid regurgitation, relieving diarrhea, relieving stomach distention and diaphragm, and can be decocted for oral administration. From the analysis of modern nutrient components, the wheat germ flour is rich in vitamin B1 and trace element zinc which are helpful for digestion, and plays an important biochemical role in the digestion of organisms
The white atractylodes rhizome is a dry rhizome of white atractylodes rhizome of a composite family, has the effects of strengthening spleen and tonifying qi, eliminating dampness and promoting diuresis, arresting sweating and preventing miscarriage, and has the effects of treating qi deficiency and spontaneous perspiration, spleen deficiency and threatened abortion, spleen deficiency and anorexia, abdominal distension and diarrhea, phlegm and fluid retention and dizzy palpitation, edema, leukorrhagia and the like, and is recorded in Shen nong Ben Cao Jing, and is the first essential medicine for tonifying qi and strengthening spleen.
Shi Jun Zi is sweet in nature, warm in nature, and enters spleen and stomach meridians.
The honey is a natural food with rich nutrition, and contains various inorganic salts with similar concentration with human serum, vitamins, trace elements beneficial to human body, natural fructose, glucose, amylase, reductase and the like. The honey has the effect of protecting gastrointestinal mucosa, and has good harmonizing effect with other foods.
In the treatment of the disorder of the gastrointestinal function, the synergistic treatment of the appetite promotion and the spleen activation is needed, the spleen governs transportation and transformation, the stomach governs decomposition, the two governs transportation and transformation, and the digestion and absorption of food and drink are completed together, wherein the endothelium corneum gigeriae galli has the function of increasing the small intestine propulsion rate and can improve the content of human Gastrin (GAS) and plasma Motilin (MOT). The poria cocos compound polysaccharide and the bighead atractylodes rhizome aqueous extract have a certain inhibiting effect on helicobacter pylori (Hp), and the poria cocos aqueous extract inhibits the growth of the Hp and simultaneously inhibits urease activity, so that damage to gastric mucosa is weakened, toxic effects caused by infection of the stomach by the helicobacter pylori are reduced, and meanwhile, the quisqualis indica extract has a synergistic inhibiting effect on gastrointestinal tract bacteria.
Further, the moisture content of the flat peach paper is 15-25%, and the thickness is 1-2 mm, so that the flat peach paper of the present invention has a good taste.
The technical solution adopted to further solve the second technical problem is as follows: the preparation method of flat peach paper is characterized by comprising the following steps:
(1) preparing the raw materials in parts by mass. Wherein, flat peach and hawthorn which are fresh, have proper maturity, bright color, no rot and no disease are selected.
(2) Cleaning flat peach, haw and sea-buckthorn, draining, wherein the flat peach is peeled and the haw is denucleated.
(3) And blanching the cleaned flat peach for 60-90 s for color protection, and immediately putting the flat peach into cold water for cooling.
(4) The preparation method comprises the steps of quickly breaking the wall of the hawthorn, pulping, sieving with a 20-40-mesh sieve, decocting the filtered fruit pulp to a transparent colloid state to obtain hawthorn paste for later use, juicing flat peach to obtain flat peach juice for later use, crushing the sea buckthorn fruits to obtain sea buckthorn fruit juice with complete seeds, and sieving with a 20-mesh sieve for later use.
(5) Cleaning the processed endothelium corneum gigeriae galli, malt, dried orange peel, Chinese yam, bighead atractylodes rhizome and rangoon creeper fruit, adding 6-10 times of water for soaking, heating to 60-90 ℃, pressurizing and decocting for 4-6 hours, pressurizing and decocting for three times at high temperature to enable active ingredients to fully overflow, filtering mixed medicine liquid, concentrating the mixed medicine liquid in vacuum to obtain concentrated medicine liquid with the soluble solid content of 20-50% for later use, and micronizing the poria to form poria fine powder for later use; wherein Poria is subjected to superfine pulverization, and has improved cell wall breaking rate and specific surface area, increased dissolution rate and bioavailability of effective components, and enhanced pharmacological action.
(6) Mixing the above prepared flat peach juice, fructus Hippophae juice, fructus crataegi paste, concentrated medicinal juice, and Poria micropowder, adding appropriate amount of Mel for flavoring, homogenizing for 3-5 min to remove intercellular gas of slurry tissue to obtain mixed slurry.
(7) And drying the mixed pulp in a freeze-drying combined hot air drying mode to obtain the required flat peach paper, wherein the moisture content of the flat peach paper is 15-25%, and the thickness of the flat peach paper is 1-2 mm.
(8) Film uncovering and vacuum packaging: and cooling the obtained flat peach paper, connecting the flat peach paper with a film, slicing, shaping and then carrying out vacuum packaging.
Further, the freeze-drying combined hot air drying mode in the step (7) is as follows: uniformly coating the mixed slurry in a disc-shaped container for vacuum freeze drying, and arranging a freeze dryer: the absolute pressure is 60Pa, the temperature of a cold trap is-50 to-40 ℃, the temperature of a final clapboard is set to 40 to 60 ℃, a semi-finished product of the flat peach paper is obtained, the time is about 10 to 12 hours, and then the flat peach paper is dried by hot air for 2 to 3 hours at the drying temperature of 60 to 80 ℃.
Further, the water content of the semi-finished flat peach paper product is 35-45%.
Further, the inner surface of the dish-shaped container is pre-coated with corn oil.
Further, the processing conditions of the endothelium corneum gigeriae galli in the step (5) are as follows: the rotation speed is 30-60 r/min, the frying temperature is 200-215 ℃, the frying time is 90-120S, and the sand-soil ratio is 1.0-1.5%.
Compared with the prior art, the invention has the advantages that: the flat peach paper of the invention has the flat peach accounting for more than 50%, the auxiliary materials adopt medicinal and edible materials such as hawthorn, seabuckthorn fruit and the like, the traditional Chinese medicine components are controlled within 5%, and the flat peach paper has good chewiness and hardness, moderate sour and sweet taste and good mouthfeel, has good spleen strengthening and appetite stimulating effects, and is a healthy functional leisure food.
The hawthorn and the sea buckthorn can effectively improve the fishy smell of the endothelium corneum gigeriae galli by combining the boiling with the flavor formed by baking the flat peach juice, the compatibility of the hawthorn and the sea buckthorn can stimulate the appetite and remove food stagnation, the millet can be eliminated, the polyphenol substances of the sea buckthorn can be used as good substrates of beneficial bacteria in intestinal tracts through intestinal tract fermentation, meanwhile, the anthocyanin and the catechin in the sea buckthorn and the carotene and the haematochrome in the hawthorn have certain heat resistance, and the natural orange is formed through hot air drying, so that the appetite can be promoted.
The preparation process of the invention adopts the combination technology of freeze-drying and hot air, because the freeze-drying is carried out in the vacuum and low-temperature environment, the heat-sensitive substances in the raw materials can not be damaged, and the biological activity of the enzyme can be inhibited, thus the color, the aroma shape and the nutrient content of the fresh fruit and vegetable raw materials can be better kept, the ice crystal particles formed by freezing are large and few, the wide pore passage left after sublimation reduces the migration resistance of water vapor, the sublimation drying speed is favorably improved, the product can be rapidly molded by combining the hot air drying technology, and the Maillard reaction and the scorched aroma flavor brought by high temperature are more favorable for the medicinal materials to exert the effects of strengthening the spleen and nourishing the stomach.
Detailed Description
The present invention will be described in further detail with reference to examples.
The flat peach paper is composed of the following raw materials in parts by weight: 50-70 parts of flat peach, 20-30 parts of hawthorn, 8-10 parts of sea buckthorn fruit, 3-7 parts of endothelium corneum gigeriae galli, 3-7 parts of malt, 2-4 parts of poria cocos, 2-5 parts of dried orange peel, 2-5 parts of Chinese yam, 2-5 parts of bighead atractylodes rhizome, 1-5 parts of quisqualis fruit and 0-10 parts of honey.
The preparation method of the flat peach paper comprises the following steps:
(1) preparing the raw materials according to the mass parts, wherein the flat peach and the hawthorn which are fresh, have proper maturity, bright color, no rot and no disease are selected.
(2) Cleaning flat peach, haw and sea-buckthorn, draining, wherein the flat peach is peeled and the haw is denucleated.
(3) And blanching the cleaned flat peach for 60-90 s for color protection, and immediately putting the flat peach into cold water for cooling.
(4) Quickly breaking the wall of the hawthorn, pulping, sieving with a 20-40 mesh sieve, decocting the filtered pulp to a transparent colloid state, and obtaining hawthorn paste for later use; juicing the flat peach to obtain flat peach juice for later use; crushing the seabuckthorn fruits to obtain seabuckthorn juice with complete seeds.
(5) Cleaning the processed endothelium corneum gigeriae galli, malt, dried orange peel, Chinese yam, bighead atractylodes rhizome and rangoon creeper fruit, adding 6-10 times of water for soaking, heating to 60-90 ℃, pressurizing and decocting for 4-6 hours, pressurizing and decocting for three times at high temperature to enable active ingredients to fully overflow, filtering mixed medicine liquid, concentrating the mixed medicine liquid in vacuum to obtain concentrated medicine liquid with the soluble solid content of 20-50% for later use, and micronizing the poria to form poria fine powder for later use. Wherein the processing conditions of the endothelium corneum gigeriae galli are as follows: the materials are heated by a rotary drum at the rotating speed of 30-60 r/min, the frying temperature is 200-215 ℃, the frying time is 90-120S, and the sand-soil ratio is 1% -1.5%.
(6) Mixing the prepared flat peach juice, sea buckthorn fruit juice, hawthorn paste, concentrated medicine juice and poria cocos micropowder uniformly, adding a proper amount of honey for seasoning, and homogenizing for 3-5 min to remove intercellular gas of pulp tissue to obtain mixed pulp.
(7) And drying the mixed pulp in a vacuum freeze-drying combined hot air drying mode to obtain the required flat peach paper, wherein the moisture content of the flat peach paper is 15-25%, and the thickness of the flat peach paper is 1-2 mm. The freeze-drying combined hot air drying mode is as follows: uniformly coating the mixed slurry in a disc-shaped container, and then carrying out vacuum freeze drying, wherein the freeze drying parameters are as follows: the absolute pressure is 60Pa, the temperature of a cold trap is-50 to-40 ℃, the temperature of a final clapboard is set to 40 to 60 ℃, a semi-finished product of the flat peach paper is obtained, the time is about 10 to 12 hours, and then the flat peach paper is dried by hot air for 2 to 3 hours at the drying temperature of 60 to 80 ℃.
(8) Film uncovering and vacuum packaging: and cooling the obtained flat peach paper, connecting the flat peach paper with a film, slicing, shaping and then carrying out vacuum packaging.
Example 1:
the flat peach paper in the embodiment is composed of the following raw materials in parts by mass:
70 parts of flat peach, 20 parts of hawthorn, 8 parts of sea buckthorn fruit, 5 parts of Chinese yam, 3 parts of endothelium corneum gigeriae galli, 5 parts of malt, 2 parts of poria cocos, 2 parts of dried orange peel, 2 parts of bighead atractylodes rhizome, 2 parts of rangoon creeper fruit and 2 parts of honey.
Example 2:
the flat peach paper in the embodiment is composed of the following raw materials in parts by mass:
60 parts of flat peach, 30 parts of hawthorn, 10 parts of sea buckthorn fruit, 3 parts of Chinese yam, 7 parts of endothelium corneum gigeriae galli, 3 parts of malt, 2 parts of poria cocos, 2 parts of dried orange peel, 5 parts of bighead atractylodes rhizome, 1 part of quisqualis fruit and 4 parts of honey.
Example 3:
the flat peach paper in the embodiment is composed of the following raw materials in parts by mass:
50 parts of flat peach, 20 parts of hawthorn, 8 parts of seabuckthorn fruit, 2 parts of Chinese yam, 5 parts of endothelium corneum gigeriae galli, 7 parts of malt, 4 parts of poria cocos, 5 parts of dried orange peel, 3 parts of bighead atractylodes rhizome and 5 parts of rangoon creeper fruit.
The flat peach paper of example 1, example 2 and example 3 was produced as described above.
Example 4: paper texture characteristic analysis and sensory evaluation of flat peach
The hardness, the binding power, the adhesive power and the chewiness of the flat peach paper are all measured by a P/36R type probe, 6 samples are parallel, and an average value is taken.
The measurement conditions were: the speed before measurement is 2.00m/s, the speed during measurement is 1.00m/s, the speed after measurement is 1mm/s, the strain proportion is 50 percent, the trigger force is 5g, the test time is 5s, and the two cycles are carried out.
Further, as shown in table 1, the results of analyzing the texture characteristics of the flat peach paper prepared in each example showed that the hardness, adhesive strength and chewiness of the flat peach paper tended to increase as the percentage of flat peach was increased, as shown in the data in table 1.
During drying, the temperature of the pre-frozen flat peach paper semi-finished product slowly rises due to the freeze-drying combined hot air drying mode, the drying speed is slowly accelerated, and the surface drying speed is faster than the inside, so that the flat peach paper with harder texture is formed. In addition, cooking of the hawthorn puree results in an increase in soluble solids, thereby increasing the stiffness of the flat peach paper. Within a certain range, the higher the hardness of the flat peach paper, the higher the adhesiveness and chewiness, and the better the taste.
TABLE 1 analysis of texture Properties of Flat peach paper for various examples
Figure BDA0003646644750000061
TABLE 2 Flat peach paper sense evaluation table
Figure BDA0003646644750000062
TABLE 3 sensory Scoring of Flat peach paper for each example
Figure BDA0003646644750000071
Sensory evaluation criteria of flat peach paper of the present invention are shown in Table 2, and sensory evaluation results of the preparations of examples are shown in Table 3. It can be known from the sensory test results that the flat peach in example 1 has the largest percentage of flat peach compared to other examples, and honey is added, so that it has good chewiness and hardness, moderate sweetness and sourness, good taste, and the highest sensory score, and the sensory score of the flat peach is positively correlated to the flavor, color, sugar-acid ratio, etc.
Therefore, the proper high-temperature drying and heating has a positive influence on the shape, taste, color and flavor of the flat peach paper, so that the flat peach paper is darkened in color, presents glossy and bright yellow, and improves the visual pleasure of eaters, the high-temperature drying and heating promotes the Maillard reaction of the flat peach paper, and the Maillard reaction product has a positive effect on the taste and flavor of the flat peach paper.
Example 5: animal experiments
5.1 Experimental animals: SD rat: the male and female animals respectively weigh 200-210 g in half, are numbered and are provided by the animal center of Zhejiang university, and are clean.
5.2 preparation of Flat peach paper leveling solution
The flat peach paper of each example was mixed with purified water by a homogenizer to prepare a flat peach paper homogenate (flat peach paper: water 1: 3), centrifuged at 8000r/min for 15min, and the supernatant was collected.
5.3 determination of intestinal transit Rate in rats
Taking 60 SD rats, randomly dividing into 6 groups (blank control group of normal animals, spleen deficiency model control group, spleen deficiency model + flat peach paper examples 1, 2, 3 groups, spleen deficiency model + stomach invigorating and digestion promoting tablet, 10 per group), removing blank control, and perfusing into stomach H 2 O, molding the rest groups with 200% of radix et rhizoma Rhei solution (4 mL/time/day × 14 days), and continuing to perform intragastric administration from day 15 to blank group and model group H 2 O, respectively filling flat peach paper homogenate with the same volume in the administration group, filling a stomach invigorating and digestion promoting tablet liquid medicine with the positive control concentration of 42.0%, wherein the stomach filling volume is 2mL/100g of the weight of a rat, and continuously carrying out 14 days. Rats in each group were fasted starting 18h before the last gavage, but water was not prohibited. After the last gavage for 1h, the newly prepared 5% carbon powder suspension of each group of rats is gavaged with 0.2mL/10 g. After 10 minutes the small intestine was quickly removed, the mesentery was peeled off and laid flat, and the distance from the full length of the small intestine and the charcoal powder suspension pushed from the pylorus to the end of the small intestine was measured with a ruler. The propulsion rate was calculated as "(distance from pylorus to the tip of charcoal powder suspension/total length of small intestine) × 100%".
5.4 measurement of gastric emptying Rate in rats
60 SD rats were divided into 6 groups (blank control group of normal animals, control group of spleen deficiency model, spleen deficiency model + flat peach paper examples 1, 2, and 3, and spleen deficiency model)+ stomach-invigorating and digestion-promoting tablets, 10 tablets per group), except for blank control, gavage H 2 O, molding the rest groups with 200% of radix et rhizoma Rhei solution (4 mL/time/day × 14 days), and continuing to perform intragastric administration from day 15 to blank group and model group H 2 O, respectively filling flat peach paper homogenate with the same volume in the administration group, filling a stomach invigorating and digestion promoting tablet liquid medicine with the positive control concentration of 42.0%, wherein the stomach filling volume is 2mL/100g of the weight of a rat, and continuously carrying out 14 days. And fasting for 24 hours before the last gavage, and 1 hour after the last gavage, wherein 0.2mL of 0.1% methyl orange is added to each group of mice after the gavage, the rats are killed after 20 minutes, the stomach of the rat is quickly taken out, the rat is placed in a small beaker, the rat is cut off along the greater curvature of the stomach by using small scissors, the content in the stomach is washed out by using distilled water, the stomach is poured into a centrifuge tube, the centrifuge tube is centrifuged at 3000r for 10 minutes, supernatant is taken, the volume of the distilled water is fixed to a 10mL volumetric flask, the absorbance of the distilled water is measured at 420nm, and the value is the absorbance of the methyl orange in the stomach. 0.2mL of 0.1% methyl orange is taken, distilled water is added to a 10mL volumetric flask, and the absorbance of the solution is measured after shaking up and is taken as the absorbance of the basic methyl orange. The residual rate of methyl orange in the stomach was calculated as (absorbance of methyl orange in the stomach/absorbance of basic methyl orange) × 100%.
TABLE 4 measurement of small intestine propulsion rate and gastric emptying rate of rats
Figure BDA0003646644750000081
As can be seen from the experimental results in Table 4, compared with the model group, the small intestine propulsion rate and the stomach evacuation rate of the rats in the positive control group and each dosage group are remarkably increased, and the experimental results show that the extract can promote the intestinal motility of the rats.
5.5 Effect of paper-homogenized solution of Flat peach on motilin MTL and Gastrin GAS of rats with spleen deficiency
Taking 60 healthy SD rats, randomly dividing into 6 groups (blank control group of normal animals, spleen deficiency model control group, spleen deficiency model + example 1, spleen deficiency model + example 2, spleen deficiency model + example 3 dosage group, spleen deficiency model + stomach-invigorating digestion-promoting tablet group, 10 animals in each group), removing blank control group, and performing intragastric administration H 2 Except for O, molding 200% of radix et rhizoma Rhei solution (4 mL/time/day × 14 days) in the rest groups, and blank group and mold from day 15Type group continuous intragastric administration H 2 O, respectively filling flat peach paper homogenate with the same volume into an administration group, filling a stomach invigorating and digestion promoting tablet liquid medicine with the positive control concentration of 42.0%, wherein the stomach filling capacity is 2mL/100g of the body weight of a rat, continuously carrying out 14 days, picking the stomach 1 hour after the last stomach filling, putting the stomach into a test tube, and centrifuging for 15min at the temperature of 4 ℃ at 4000 r/min; another 2mL of blood was placed in a test tube containing 30. mu.L each of 10% EDTA-2Na and aprotinin, mixed well, centrifuged at 3500r/min at 4 ℃ for 10min, serum and plasma were collected, stored in a refrigerator at-20 ℃, and GAS and MTL were measured by the kit method, and the results are shown in Table 5.
TABLE 5 Effect on MTL, GAS in spleen deficient rats
Figure BDA0003646644750000082
Figure BDA0003646644750000091
The results in table 5 show that the difference between the model control group and the blank group is very significant (P <0.01), which indicates that the spleen-deficient rats have significantly reduced serum gastrin level, and the example groups have significant difference compared with the group of stomach-invigorating and food-digesting tablets and the model group. Meanwhile, the symptom of the reduction of the secretion of the serum gastrin of the spleen-deficiency rat is recovered after the treatment of flat peach paper homogenate and the stomach-invigorating digestion-promoting tablet. Therefore, the low function of GAS secreted by the stomach and intestine is a link for the pathogenesis of spleen deficiency, and the promotion of GAS secretion of the gastrointestinal mucosa and the promotion of gastric acid secretion is an important way for flat peach paper to play the effects of strengthening the spleen and nourishing the stomach. Meanwhile, the MTL content in the plasma of the spleen-deficient rat is reduced, and after the treatment of flat peach pulp and the stomach-invigorating and digestion-promoting tablet, the MTL is improved and is close to the level of a normal blank group. Indicating that flat peach paper also ameliorates spleen deficiency by increasing plasma MTL levels.
It can be seen that the flat peach paper of the present invention can basically raise the lowered serum GAS and plasma MTL to normal levels, demonstrating that the flat peach paper of the present invention can restore the disordered gastrointestinal function by regulating the GAS and MTL levels.
5.6 Effect of Flat peach paper homogenate on gastric secretion in rats with spleen deficiency
Taking 60 SD rats, randomly dividing into 6 groups (blank control group of normal animals, spleen deficiency model control group, spleen deficiency model + flat peach paper examples 1, 2, 3 groups, spleen deficiency model + stomach invigorating and digestion promoting tablet, 10 per group), removing blank control, and perfusing into stomach H 2 O, molding by 200% of rhubarb liquid (4 mL/per time/day x 14 days) in the rest groups, and continuing to perform intragastric administration H from the 15 th day to the blank group and the model group 2 O, the administration group is respectively filled with flat peach paper homogenate with the same volume, positive control is filled with stomach invigorating and digestion promoting tablet liquid medicine with the concentration of 42.0%, the stomach filling capacity is 2mL/100g of the weight of a rat, the continuous 14 days are realized, the rat stops eating without stopping water and hungry for 24 hours after the last stomach filling, the abdominal cavity is opened after ether anesthesia, the pylorus is ligated, the medicine is administered for 1 time through the duodenum, the wound is sutured, and the food and water are continuously stopped for 5 hours. The stomach was then anesthetized with ether, the abdominal cavity was opened, the cardia was ligated, the stomach of the rat was removed, the stomach was dissected to remove the liquid, and the gastric juice was measured by filtering through a double layer gauze into a measuring cylinder, the results are shown in Table 6.
TABLE 6 Effect on gastric secretion in rats
Figure BDA0003646644750000092
As is clear from the data in table 6, the difference between the model control group and the blank group is very significant (P <0.01), which indicates that the spleen-deficient rats have a problem of significant decrease in the amount of gastric juice, free acid and total acid output, and the examples can increase the amount of gastric acid, free acid and total acid output. Therefore, it is shown that the normal digestive function of the stomach is affected by the decrease of gastric acid secretion accompanied by the decrease of gastric acid secretion in the spleen-deficient rats, while the normal digestive function of the stomach is improved by the increase of gastric acid secretion in the flat peach paper of the present invention. Therefore, the flat peach paper has the functions of invigorating stomach and helping digestion, and the flat peach paper with different formulas has different functions on the gastric secretion of rats.

Claims (7)

1. The flat peach paper is characterized by comprising the following raw materials in parts by mass: 50-70 parts of flat peach, 20-30 parts of hawthorn, 8-10 parts of sea buckthorn fruit, 3-7 parts of endothelium corneum gigeriae galli, 3-7 parts of malt, 2-4 parts of poria cocos, 2-5 parts of dried orange peel, 2-5 parts of Chinese yam, 2-5 parts of bighead atractylodes rhizome, 1-5 parts of quisqualis fruit and 0-10 parts of honey.
2. The flat peach paper as claimed in claim 1, wherein the flat peach paper has a moisture content of 15 to 25% and a thickness of 1 to 2 mm.
3. A method of preparing flat peach paper as claimed in claim 1 or 2, comprising the steps of:
(1) preparing the raw materials in parts by mass;
(2) cleaning flat peach, hawthorn and sea buckthorn, draining, wherein the flat peach is peeled and pitted, and the hawthorn is pitted;
(3) blanching the cleaned flat peach for 60-90 s for color protection, and immediately putting the flat peach into cold water for cooling;
(4) quickly breaking the wall of hawthorn, pulping, sieving with a 20-40 mesh sieve, decocting the filtered fruit pulp to a transparent colloid state to obtain hawthorn paste for later use, juicing flat peach to obtain flat peach juice for later use, and crushing the sea buckthorn fruits to obtain sea buckthorn fruit juice with complete seeds;
(5) cleaning the processed endothelium corneum gigeriae galli, malt, dried orange peel, Chinese yam, bighead atractylodes rhizome and rangoon creeper fruit, adding 6-10 times of water for soaking, heating to 60-90 ℃, pressurizing and decocting for 4-6 hours, pressurizing and decocting for three times at high temperature to enable active ingredients to fully overflow, filtering mixed medicine liquid, concentrating the mixed medicine liquid in vacuum to obtain concentrated medicine liquid with the soluble solid content of 20-50% for later use, and micronizing the poria to form poria fine powder for later use;
(6) uniformly mixing the prepared flat peach juice, the sea buckthorn fruit juice, the hawthorn paste, the concentrated medicine juice and the poria cocos micropowder, adding a proper amount of honey for seasoning, and homogenizing for 3-5 min to obtain mixed pulp;
(7) drying the mixed pulp in a freeze-drying combined hot air drying mode to obtain required flat peach paper, wherein the moisture content of the flat peach paper is 15-25%, and the thickness of the flat peach paper is 1-2 mm;
(8) film uncovering and vacuum packaging: and cooling the obtained flat peach paper, connecting the flat peach paper with a film, slicing, shaping and then carrying out vacuum packaging.
4. The method for preparing flat peach paper as claimed in claim 3, wherein the freeze-drying combined hot air drying mode in the step (7) is: uniformly coating the mixed slurry in a disc-shaped container, and then carrying out vacuum freeze drying, wherein the freeze drying parameters are as follows: the absolute pressure is 60Pa, the temperature of a cold trap is-50 to-40 ℃, the temperature of a final clapboard is set to 40 to 60 ℃, a semi-finished product of the flat peach paper is obtained, the time is about 10 to 12 hours, and then the flat peach paper is dried by hot air for 2 to 3 hours at the drying temperature of 60 to 80 ℃.
5. The method of manufacturing flat peach paper as claimed in claim 4, wherein the moisture content of the semi-finished flat peach paper is 35-45%.
6. The method of producing flat peach paper as claimed in claim 4, wherein the inner surface of the tray-like container is pre-coated with corn oil.
7. The method for preparing flat peach paper as claimed in claim 1, wherein the processing conditions of the endothelium corneum gigeriae galli in the step (5) are: the rotation speed is 30-60 r/min, the frying temperature is 200-215 ℃, the frying time is 90-120S, and the sand-soil ratio is 1.0-1.5%.
CN202210534015.0A 2022-05-17 2022-05-17 Flat peach paper and preparation method thereof Pending CN114794422A (en)

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Citations (2)

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Publication number Priority date Publication date Assignee Title
CN106579441A (en) * 2016-12-23 2017-04-26 安庆市新宜纸业有限公司 Preparation method of spinach paper
CN109938239A (en) * 2019-04-12 2019-06-28 倪震丹 Apple pomace is preparing application and a kind of preparation method of fruit-vegetable paper in fruit-vegetable paper

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106579441A (en) * 2016-12-23 2017-04-26 安庆市新宜纸业有限公司 Preparation method of spinach paper
CN109938239A (en) * 2019-04-12 2019-06-28 倪震丹 Apple pomace is preparing application and a kind of preparation method of fruit-vegetable paper in fruit-vegetable paper

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
陈晓玲，等: "不同包装方式对苹果-蟠桃纸的感官品质和理化特性的影响", 《食品安全质量检测学报》, vol. 13, no. 9, pages 2956 - 2963 *

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