CN115349593A - Poria cocos cake with weight losing effect and preparation method thereof - Google Patents
Poria cocos cake with weight losing effect and preparation method thereof Download PDFInfo
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
- 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
- A23L33/15—Vitamins
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- 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
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- 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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Agronomy & Crop Science (AREA)
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Abstract
The invention discloses a poria cocos cake with a weight-losing effect and a preparation method thereof, and relates to the technical field of weight-losing foods, wherein the poria cocos cake with the weight-losing effect comprises the following raw material components in parts by weight: 14-16 parts of corn flour, 4.5-5.5 parts of poria cocos, 4.5-5.5 parts of phaseolus calcaratus, 4.5-5.5 parts of coix seed, 2.5-3.5 parts of momordica grosvenori and 0.001-0.003 part of vitamin B. According to the poria cocos cake with the weight-losing effect, the poria cocos, the phaseolus calcaratus and the coix seeds in the raw material components are both medical and edible traditional Chinese medicines, are green and safe, follow the principle of tonifying qi, invigorating spleen and removing dampness, play a role in losing weight and reducing fat through invigorating spleen and removing dampness, and have an obvious curative effect; the raw material components are also added with coarse grain corn flour and vitamin B1 for regulating energy metabolism, so that the energy intake can be effectively controlled, the metabolism can be effectively enhanced, the synergistic effect is achieved, and the obesity can be effectively intervened.
Description
Technical Field
The invention relates to the technical field of weight-losing foods, and particularly relates to a poria cocos cake with a weight-losing effect and a preparation method thereof.
Background
When the human body eats more calories than consumes calories, the excess calories are stored in the body in the form of fat, the amount of the excess calories exceeds the normal physiological requirement, and obesity is caused when the excess calories reach a certain value, and the excess calories are often combined with type II diabetes, hypertension, hyperlipidemia, coronary heart disease and even cancer, so that the human body is seriously damaged. The traditional Chinese medicine considers that the occurrence of obesity is primarily caused by spleen qi damage and abnormal water metabolism, and phlegm, dampness, ointment and the like are formed in the obesity. Overeating the food with pungent, sweet, thick and greasy taste results in internal fire accumulating in the stomach, and excessive stomach heat can cause the body to eat more food and aggravate obesity, thus forming a non-benign cycle. Therefore, the principle of replenishing qi to invigorate the spleen and removing dampness is often followed in the treatment.
With the improvement of living standard, the overweight and obese people increase year by year. At present, most of products for solving the problems of overweight and obesity are chemical weight-reducing medicines, but the chemical weight-reducing medicines have obvious side effects and cannot be used for a long time, and the body weight is easy to rebound after the medicine is stopped, so that the problems of overweight and obesity cannot be solved fundamentally.
At present, no safe and effective poria cocos cake which follows the principle of tonifying qi, invigorating spleen and removing dampness, utilizes natural traditional Chinese medicines as raw materials and has an excellent weight-losing effect exists.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a poria cocos cake with a weight-losing effect and a preparation method thereof. According to the poria cocos cake with the weight-losing effect, the poria cocos, the phaseolus calcaratus and the coix seeds in the raw material components are both medical and edible traditional Chinese medicines, are green and safe, follow the principle of tonifying qi, invigorating spleen and removing dampness, play a role in losing weight and reducing fat through invigorating spleen and removing dampness, and have an obvious curative effect; the raw material components are also added with coarse grain corn flour and vitamin B1 for regulating energy metabolism, so that the energy intake can be effectively controlled, the metabolism can be effectively enhanced, the synergistic effect is achieved, and the obesity can be effectively intervened.
The invention aims to protect a poria cocos cake with a weight-losing effect, which comprises the following raw material components in parts by weight:
14-16 parts of corn flour, 4.5-5.5 parts of poria cocos, 4.5-5.5 parts of phaseolus calcaratus, 4.5-5.5 parts of coix seed, 2.5-3.5 parts of momordica grosvenori and 0.001-0.003 part of vitamin B.
Preferably, the poria cocos cake with the weight losing effect comprises the following raw materials in parts by weight:
15 parts of corn flour, 5 parts of poria cocos, 5 parts of phaseolus calcaratus, 5 parts of coix seeds, 3 parts of momordica grosvenori and 0.002 part of vitamin B.
Preferably, the poria cocos cake with the weight-losing effect comprises the following raw materials in parts by weight:
14 parts of corn flour, 4.5 parts of tuckahoe, 4.5 parts of phaseolus calcaratus, 4.5 parts of coix seed, 2.5 parts of momordica grosvenori and 0.001 part of vitamin B.
Preferably, the poria cocos cake with the weight-losing effect comprises the following raw materials in parts by weight:
16 parts of corn flour, 5.5 parts of tuckahoe, 5.5 parts of phaseolus calcaratus, 5.5 parts of pearl barley, 3.5 parts of momordica grosvenori and 0.003 part of vitamin B.
The invention also aims to protect the preparation method of the poria cocos cake with the weight-losing effect, and the preparation method comprises the following steps:
s1, cleaning poria cocos, phaseolus calcaratus and pearl barley, draining water, frying until color is changed, grinding into powder, and sieving to obtain mixed powder;
s2, cleaning and breaking the Chinese fruits, adding water until the Chinese fruits are immersed in the momordica grosvenori, boiling the Chinese fruits with strong fire, then decocting the Chinese fruits with slow fire, filtering the decoction to obtain filtrate, repeating the steps for three times, combining the filtrate obtained in the three times, concentrating the filtrate to obtain concentrated solution, and adding vitamin B1 into the concentrated solution to obtain momordica grosvenori decoction;
s3, adding corn flour and yeast into the mixed powder, uniformly stirring, adding the siraitia grosvenorii soup and kneading dough, and performing proofing to obtain proofed dough;
and S4, dividing the proofed dough into small pieces, and steaming the small pieces in a steam box to obtain the poria cocos cake with the weight reducing effect.
Preferably, in step S1, the sieving is 80-100 mesh sieving.
Preferably, in step S2, the decoction time is 15 minutes
Preferably, in step S2, the concentration is carried out to a density of 1.1 to 1.2g/cm 3 (ii) a The weight percentage ratio of the mixed powder to the yeast is 5:1.
preferably, in step S3, the performing of the fermentation is sealing fermentation at 20-30 ℃ for 40 minutes.
Preferably, in step S4, the steaming is performed at 100-110 ℃ for 15 minutes; each of the poria cocos cakes with the weight-losing effect is 25g.
The application method of the poria cocos cake with the weight-losing effect, provided by the invention, comprises the following steps:
the poria cocos cake with the weight-losing effect can be used as a staple food substitute for breakfast, lunch and dinner of overweight and obese people, and is matched with milk, dairy products, soybean products, vegetables, meat and other non-staple foods for eating.
The edible amount of the poria cocos cake with the weight-losing effect provided by the invention is as follows:
the height is 155cm, the energy is 1250kcal each day, 2 pieces are taken for breakfast, 2.5 pieces are taken for lunch and 2 pieces are taken for dinner;
the height is 160cm to 160cm, the energy is 1375kcal every day, 2 pieces are eaten at breakfast, 3 pieces are eaten at lunch and 2 pieces are eaten at dinner;
the height is 165cm, the daily intake energy is 1500kcal, 2 pieces are taken for breakfast, 3 pieces are taken for lunch, and 2 pieces are taken for dinner;
the height is 170cm, 1625kcal of energy is taken every day, 2.5 pieces are taken for breakfast, 3.5 pieces are taken for lunch, and 2.5 pieces are taken for dinner;
the height is 175cm, 1750kcal of energy is taken every day, 2.5 pieces are taken for breakfast, 3.5 pieces are taken for lunch, and 2.5 pieces are taken for dinner;
the height is 180cm, the energy intake is 1875kcal every day, 3 pieces are taken for breakfast, 4 pieces are taken for lunch and 3 pieces are taken for dinner;
the height is 185cm, the daily intake energy is 2000kcal, the breakfast is eaten for 3 pieces, the lunch is eaten for 4 pieces, and the dinner is eaten for 3 pieces.
The formula theory basis of the poria cocos cake with the weight-losing effect provided by the invention is as follows:
the tuckahoe is a common Chinese herbal medicine used as both medicine and food for promoting diuresis, reducing phlegm, strengthening spleen and eliminating dampness, and the momordica grosvenori contains mogroside which is 300 times sweeter than cane sugar, can replace cane sugar, reduce energy intake and has the function of relaxing bowel. Corn is rich in dietary fiber and is a good food therapy product for over-nutrition obese people, and the picture of Yunnan herbal medicine is as follows: regulating stomach and regulating middle warmer, eliminating dampness, dispelling pathogenic fire and clearing heat. Red bean induces diuresis to alleviate edema, which is recorded in the dietary materia Medica: red bean can strengthen the muscles and bones and draw muscles, and is suitable for people with emaciation after long-term eating. It is used in combination with Poria to induce diuresis and remove dampness, thereby reducing weight and reducing weight. Coix seed, semen Coicis, as a new material, has the effects of inducing diuresis, removing dampness, invigorating spleen and relieving diarrhea: it is best for promoting diuresis, without loss of true yin qi, and is most suitable for people with dampness in the lower body. "compendium of materia Medica": yi ren Yang Ming drug also can strengthen spleen and tonify stomach. The effects of eliminating dampness and losing weight are achieved by invigorating the spleen. Vitamin B1 has regulating effect in human body energy metabolism process, and can promote energy decomposition.
The invention has the beneficial effects that:
(1) According to the poria cocos cake with the weight-losing effect, the poria cocos, the phaseolus calcaratus and the coix seeds in the raw material components are both medical and edible traditional Chinese medicines, are green and safe, follow the principle of tonifying qi, invigorating spleen and removing dampness, play a role in losing weight and reducing fat through invigorating spleen and removing dampness, and have an obvious curative effect; the raw material components are also added with coarse grain corn flour and vitamin B1 for regulating energy metabolism, so that the energy intake can be effectively controlled, the metabolism can be effectively enhanced, the synergistic effect is achieved, and the obesity can be effectively intervened.
(2) The poria cocos cake with the weight-losing effect provided by the invention adopts the raw material components of corn flour as the main component, and the poria cocos, the coix seed, the phaseolus calcaratus and the momordica grosvenori as the sweetening agents, so that the vitamin B1 serving as a nutritional supplement is added. The corn flour, the coix seed and the red bean are used as grain staple foods, are good food for traditional weight loss diet therapy, can ensure that the intake of carbohydrates also plays a role in weight loss, and the vitamin B1 is used as a coenzyme of oxidative decarboxylase in carbohydrate metabolism to promote the catabolism of three nutrients and the energy metabolism, so that redundant fat in the body is decomposed. The momordica grosvenori is 300 times sweeter than cane sugar, can replace cane sugar, reduce energy intake, and has the effect of relaxing bowel in addition, thereby playing the role of reducing nutrient absorption and achieving the effect of losing weight.
(3) The poria cocos cake with the weight-losing effect can be used as a meal replacement food to replace staple food, is suitable for overweight and obese people with BMI (total body mass) more than or equal to 24 and normal people who want to keep figures, 3 blocks of poria cocos cake provide the energy requirement of adult male overweight-reducing people for one meal, and 2 blocks of poria cocos cake can provide the energy requirement of adult female overweight-reducing people for one meal.
(4) The preparation method of the poria cocos cake with the weight-losing effect is simple to operate and stable in technology, and the prepared product is safe, sanitary, delicious and remarkable in weight-losing effect, can be used as a staple food meal replacement product, and has high commercial and popularization values.
Detailed Description
Hereinafter, embodiments of the present invention will be described in detail. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.
Example 1
The embodiment provides a poria cocos cake with a weight-losing effect, which comprises the following raw material components in parts by weight: 15 parts of corn flour, 5 parts of poria cocos, 5 parts of phaseolus calcaratus, 5 parts of coix seeds, 3 parts of momordica grosvenori and 0.002 part of vitamin B.
The embodiment also provides a preparation method of the poria cocos cake with the weight-losing effect, which comprises the following steps:
s1, cleaning poria cocos, phaseolus calcaratus and coix seeds, draining water, frying to change color, grinding into powder, and sieving to obtain mixed powder;
s2, cleaning and breaking the Chinese fruits, adding water until the Chinese fruits are immersed in the momordica grosvenori, boiling the Chinese fruits with strong fire, then decocting the Chinese fruits with slow fire, filtering the decoction to obtain filtrate, repeating the steps for three times, combining the filtrate obtained in the three times, concentrating the filtrate to obtain concentrated solution, and adding vitamin B1 into the concentrated solution to obtain momordica grosvenori decoction;
s3, adding corn flour and yeast into the mixed powder, uniformly stirring, adding the momordica grosvenori soup and kneading the flour, and fermenting to obtain fermented dough;
and S4, dividing the proofed dough into small pieces, and putting the small pieces into a steam box for steaming to obtain the poria cocos cake with the weight-losing effect.
In step S1, the sieving is 100-mesh sieving.
In the step S2, the decoction time is 15 minutes with soft fire.
In step S2, the mixture is concentrated to a density of 1.1/cm 3 (ii) a The weight fraction ratio of the mixed powder to the yeast is 5:1.
in step S3, the fermentation is carried out by sealing at 25 ℃ for 40 minutes.
In step S4, steaming is carried out for 15 minutes at the temperature of 100 ℃; each weight of the poria cocos cake with the weight losing effect is 25g.
Example 2
The embodiment provides a poria cocos cake with a weight-losing effect, which comprises the following raw material components in parts by weight: 14 parts of corn flour, 4.5 parts of tuckahoe, 4.5 parts of phaseolus calcaratus, 4.5 parts of coix seed, 2.5 parts of momordica grosvenori and 0.001 part of vitamin B.
The embodiment also provides a preparation method of the poria cocos cake with the weight-losing effect, which comprises the following steps:
s1, cleaning poria cocos, phaseolus calcaratus and pearl barley, draining water, frying until color is changed, grinding into powder, and sieving to obtain mixed powder;
s2, cleaning and breaking the Chinese fruits, adding water until the Chinese fruits are immersed in the momordica grosvenori, boiling the Chinese fruits with strong fire, then decocting the Chinese fruits with slow fire, filtering the decoction to obtain filtrate, repeating the steps for three times, combining the filtrate obtained in the three times, concentrating the filtrate to obtain concentrated solution, and adding vitamin B1 into the concentrated solution to obtain momordica grosvenori decoction;
s3, adding corn flour and yeast into the mixed powder, uniformly stirring, adding the momordica grosvenori soup and kneading the flour, and fermenting to obtain fermented dough;
and S4, dividing the proofed dough into small pieces, and putting the small pieces into a steam box for steaming to obtain the poria cocos cake with the weight-losing effect.
In step S1, the sieving is 100 mesh sieving.
In the step S2, the decoction time is 15 minutes with soft fire.
In step S2, the mixture is concentrated to a density of 1.1/cm 3 (ii) a The weight fraction ratio of the mixed powder to the yeast is 5:1.
in step S3, the fermentation is carried out by sealing at 25 ℃ for 40 minutes.
In step S4, steaming is carried out for 15 minutes at the temperature of 100 ℃; each weight of the poria cocos cake with the weight losing effect is 25g.
Example 3
The embodiment provides a poria cocos cake with a weight losing effect, which comprises the following raw materials in parts by weight: 16 parts of corn flour, 5.5 parts of tuckahoe, 5.5 parts of phaseolus calcaratus, 5.5 parts of coix seed, 3.5 parts of momordica grosvenori and 0.003 part of vitamin B.
The embodiment also provides a preparation method of the poria cocos cake with the weight losing effect, which comprises the following steps:
s1, cleaning poria cocos, phaseolus calcaratus and pearl barley, draining water, frying until color is changed, grinding into powder, and sieving to obtain mixed powder;
s2, cleaning and breaking the Chinese fruits, adding water until the Chinese fruits are immersed in the momordica grosvenori, boiling the Chinese fruits with strong fire, then decocting the Chinese fruits with slow fire, filtering the decoction to obtain filtrate, repeating the steps for three times, combining the filtrate obtained in the three times, concentrating the filtrate to obtain concentrated solution, and adding vitamin B1 into the concentrated solution to obtain momordica grosvenori decoction;
s3, adding corn flour and yeast into the mixed powder, uniformly stirring, adding the siraitia grosvenorii soup and kneading dough, and performing proofing to obtain proofed dough;
and S4, dividing the proofed dough into small pieces, and putting the small pieces into a steam box for steaming to obtain the poria cocos cake with the weight-losing effect.
In step S1, the sieving is 100 mesh sieving.
In the step S2, the decoction time is 15 minutes with small fire.
In step S2, the mixture is concentrated to a density of 1.1/cm 3 (ii) a The weight fraction ratio of the mixed powder to the yeast is 5:1.
in step S3, the fermentation is carried out by sealing at 25 ℃ for 40 minutes.
In the step S4, steaming is carried out for 15 minutes at the temperature of 100 ℃; each piece of Poria cake with weight reducing effect is 25g.
Test examples
The effect of the poria cocos cakes having the slimming effect, prepared in examples 1 to 3, was tested
The test method comprises the following steps: 150 local obese persons with unlimited age and sex were selected and divided into 3 groups, and the poria cocos cakes with weight-reducing effect prepared in examples 1-3 were used to replace staple foods of three meals for one month. The amount consumed is shown in Table 1, and the test results are shown in Table 2.
TABLE 1
TABLE 2
| Example 1 | Example 2 | Example 3 | |
| Weight loss/human | 50 | 49 | 48 |
| Constant body weight/person | 0 | 1 | 2 |
| Weight gain/human | 0 | 0 | 0 |
As can be seen from Table 2, the poria cocos cake with the weight-losing effect can effectively intervene on obesity, is remarkable in weight-losing effect, and can be used as a staple food meal replacement product.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the embodiments of the present invention, and they should be construed as being covered by the appended claims and their equivalents.
Claims (10)
1. A poria cocos cake with a weight losing effect is characterized in that: the poria cocos cake with the weight losing effect comprises the following raw material components in parts by weight: 14-16 parts of corn flour, 4.5-5.5 parts of poria cocos, 4.5-5.5 parts of phaseolus calcaratus, 4.5-5.5 parts of coix seed, 2.5-3.5 parts of momordica grosvenori and 0.001-0.003 part of vitamin B.
2. The poria cocos cake with weight losing effect according to claim 1, wherein: the poria cocos cake with the weight losing effect comprises the following raw material components in parts by weight: 15 parts of corn flour, 5 parts of poria cocos, 5 parts of phaseolus calcaratus, 5 parts of coix seeds, 3 parts of momordica grosvenori and 0.002 part of vitamin B.
3. The poria cocos cake with weight losing efficacy according to claim 1, wherein: the poria cocos cake with the weight-losing effect comprises the following raw material components in parts by weight: 14 parts of corn flour, 4.5 parts of tuckahoe, 4.5 parts of phaseolus calcaratus, 4.5 parts of coix seed, 2.5 parts of momordica grosvenori and 0.001 part of vitamin B.
4. The poria cocos cake with weight losing efficacy according to claim 1, wherein: the poria cocos cake with the weight-losing effect comprises the following raw material components in parts by weight: 16 parts of corn flour, 5.5 parts of tuckahoe, 5.5 parts of phaseolus calcaratus, 5.5 parts of pearl barley, 3.5 parts of momordica grosvenori and 0.003 part of vitamin B.
5. The method for preparing a poria cocos cake with weight-losing efficacy as claimed in any one of claims 1 to 4, wherein: the preparation method comprises the following steps:
s1, cleaning poria cocos, phaseolus calcaratus and coix seeds, draining water, frying to change color, grinding into powder, and sieving to obtain mixed powder;
s2, cleaning and breaking off the Chinese fruits, adding water until the Chinese fruits are immersed in the Chinese fruits, boiling the Chinese fruits with strong fire, then decocting the Chinese fruits with slow fire, filtering the decoction to obtain filtrate, repeating the steps for three times, combining the filtrate obtained by the three times, concentrating the filtrate to obtain concentrated solution, and adding vitamin B1 into the concentrated solution to obtain the Chinese fruit soup;
s3, adding corn flour and yeast into the mixed powder, uniformly stirring, adding the siraitia grosvenorii soup and kneading dough, and performing proofing to obtain proofed dough;
and S4, dividing the proofed dough into small pieces, and putting the small pieces into a steam box for steaming to obtain the poria cocos cake with the weight-losing effect.
6. The preparation method of the poria cocos cake with weight losing effect according to claim 5, wherein the preparation method comprises the following steps: in the step S1, the sieving is to pass through a sieve of 80-100 meshes.
7. The preparation method of the poria cocos cake with weight losing effect according to claim 5, wherein the preparation method comprises the following steps: in the step S2, the decoction time is 15 minutes.
8. The method for preparing the poria cocos cake with the weight-losing effect according to claim 5, wherein the method comprises the following steps: in step S2, the concentration is carried out until the density is 1.1-1.2g/cm 3 (ii) a The weight percentage ratio of the mixed powder to the yeast is 5:1.
9. the method for preparing the poria cocos cake with the weight-losing effect according to claim 5, wherein the method comprises the following steps: in the step S3, the fermentation is carried out for 40 minutes at the temperature of 20-30 ℃ in a sealing way.
10. The method for preparing the poria cocos cake with the weight-losing effect according to claim 5, wherein the method comprises the following steps: in the step S4, steaming is carried out for 15 minutes at the temperature of 100-110 ℃; each of the poria cocos cakes with the weight-losing effect is 25g.
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| WO2018113376A1 (en) * | 2016-12-22 | 2018-06-28 | 杨常成 | Diet food for liver stasis-type obesity and use and preparation process thereof |
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| WO2018113376A1 (en) * | 2016-12-22 | 2018-06-28 | 杨常成 | Diet food for liver stasis-type obesity and use and preparation process thereof |
| CN111165816A (en) * | 2020-01-08 | 2020-05-19 | 开封市良瑜秀泉食品有限公司 | Weight-losing meal replacement powder for relaxing bowels and preparation method thereof |
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