CN115530341A - Water chestnut cake and preparation method thereof - Google Patents
Water chestnut cake and preparation method thereof Download PDFInfo
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- CN115530341A CN115530341A CN202211262814.3A CN202211262814A CN115530341A CN 115530341 A CN115530341 A CN 115530341A CN 202211262814 A CN202211262814 A CN 202211262814A CN 115530341 A CN115530341 A CN 115530341A
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- water chestnut
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Classifications
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the field of food, and particularly discloses a preparation method of a water chestnut cake, which comprises the following steps: 1) Putting honeysuckle, cassia seed, oldenlandia diffusa and loquat leaf into water, adding mucor erectum, streptomyces albus and penicillium griseofulvum, uniformly mixing, soaking at constant temperature, heating to boil, condensing and refluxing, filtering, taking filtrate, and concentrating the filtrate under reduced pressure to obtain concentrated solution; 2) Weighing water chestnut powder and concentrated solution; 3) Mixing granulated sugar with half of the concentrated solution, and heating until the granulated sugar is melted to obtain sugar water for later use; 4) Mixing the water chestnut powder with the rest concentrated solution to obtain raw slurry; 5) Heating the syrup, and adding part of the raw pulp while continuously stirring to obtain cooked pulp; 6) Adding the cooked pulp into the rest raw pulp, and mixing to obtain raw cooked pulp; 7) Cooking the raw and cooked pulp to obtain the water chestnut cake; the invention has the advantage of prolonging the storage period of the water chestnut cake.
Description
Technical Field
The invention relates to the field of foods, in particular to a water chestnut cake and a preparation method thereof.
Background
The water chestnut cake is a traditional dessert snack, is prepared by mixing sugar water with water chestnut powder and steaming, has a tea yellow color, is semitransparent, can be folded without cracking, is soft, smooth, refreshing and tough, and has extremely fragrant and sweet taste.
The water chestnut powder is one of main materials of the water chestnut cake, the water chestnut powder is directly processed by raw water chestnuts, the water chestnut powder contains a large amount of starch, oligosaccharide and monosaccharide, and also contains vitamin A, vitamin B1, vitamin B2 and vitamin C, mineral substances such as calcium, phosphorus and iron, and the like, has high nutritional value, has the effects of clearing away heart-fire, relieving summer heat, moistening lung, promoting the production of body fluid, nourishing and soothing the nerves, is a natural good health product, and has a certain effect on treating mild dysentery and hepatitis.
The water chestnut starch also contains thermolabile antibacterial ingredients, namely the water chestnut cream, so the water chestnut cream can be stored for a long time and is not easy to deteriorate, but the water chestnut cream is thermolabile, and the water chestnut cake can be eaten only by high-temperature cooking, so the antibacterial effect of the water chestnut cream is lost in the process of preparing the water chestnut cake, more sugar is contained in the water chestnut cake, a better environment is provided for bacterial breeding, the storage period of the prepared water chestnut cake is shorter, although consumers can purchase the water chestnut cream which can be stored for a long time, the process of cooking the water chestnut cake is more complicated, the taste of the prepared water chestnut cake is greatly influenced by the manufacturing process, more and more consumers tend to purchase the finished water chestnut cake, the storage period of the water chestnut cake is shorter, the shelf life is shorter, the water chestnut cake is used as a snack, the sales volume of the water chestnut cake is not larger than that of vegetable and fruit grains, and the like, so that the product is generally transported from a production end to a sales end, and the sales end is higher in a mode of small amount, and the sales space is improved.
Disclosure of Invention
In order to prolong the storage period of the water chestnut cake, the application provides the water chestnut cake and a preparation method thereof.
In a first aspect, the application provides a preparation method of a water chestnut cake, which adopts the following technical scheme:
a preparation method of a water chestnut cake comprises the following steps:
step 1), putting honeysuckle, cassia seed, oldenlandia diffusa and loquat leaf into water, adding mucor erectum, streptomyces albus and penicillium griseofulvum, uniformly mixing, keeping the temperature of the water constant at 35-38 ℃, soaking for 48-52h, then heating to boiling, condensing and refluxing, keeping boiling for 1-2h, then filtering, taking filtrate, and concentrating the filtrate under reduced pressure to obtain concentrated solution;
step 2), preparing water chestnut powder: concentrate =1:5-5.5, weighing the water chestnut powder and the concentrated solution;
step 3), mixing granulated sugar with the mass 1.2-1.3 times of that of the water chestnut powder with half of the concentrated solution, and heating until the granulated sugar is melted to obtain sugar water for later use;
step 4), mixing the water chestnut powder with the rest concentrated solution to prepare raw slurry;
step 5), heating the sugar water to 80-82 ℃, adding part of raw pulp while continuously stirring, and heating the sugar water to 60-62 ℃ to obtain cooked pulp;
step 6), adding the cooked pulp into the rest raw pulp, and uniformly mixing to obtain raw cooked pulp;
step 7), cooking the raw boiled pulp to obtain the water chestnut cake;
in the step 1), honeysuckle, cassia seed, oldenlandia diffusa and loquat leaf are sun-dried products, and the mass ratio of the honeysuckle to the cassia seed to the oldenlandia diffusa to the loquat leaf is 1:3:2:0.5, the mass of the water is 3 to 5 times of the total mass of the honeysuckle, the cassia seed, the oldenlandia diffusa and the loquat leaf, and the mass of the obtained concentrated solution is 0.9 to 1.1 times of the total mass of the added honeysuckle, the cassia seed, the oldenlandia diffusa and the loquat leaf.
By adopting the technical scheme, the syrup is prepared from the concentrated extract of the honeysuckle, the cassia seed, the oldenlandia diffusa and the loquat leaf, so that the active ingredients in the honeysuckle, the cassia seed, the oldenlandia diffusa and the loquat leaf are released into the syrup, the water chestnut cake contains the active ingredients in the honeysuckle, the cassia seed, the oldenlandia diffusa and the loquat leaf, and the active ingredients of the honeysuckle, the cassia seed, the oldenlandia diffusa and the loquat leaf are matched with the active ingredients of the water chestnut powder to achieve good bacteriostatic effect, so that the water chestnut cake has a good bacteriostatic effect, and the water chestnut cake has a good bacteriostatic effect due to the bacteriostatic effect, particularly has a good bacteriostatic effect on lactic acid bacteria and mold, so that the phenomena of fermentation, mildew and the like of the water chestnut cake caused by bacteria are reduced, the water chestnut cake is not easy to go bad, can be stored for a long time, the storage period of the water chestnut cake is prolonged, the shelf life of the water chestnut cake product is prolonged, the batch amount of each transportation is increased, the transportation cost is reduced, the water chestnut cake has a great economic value, and consumers can purchase convenience is provided for each time of the water chestnut cake at present.
The water chestnut cake has the advantages that the active ingredients of the honeysuckle, the cassia seeds, the oldenlandia diffusa and the loquat leaves are matched with the active ingredients of the water chestnut powder, so that the water chestnut cake has better effects of diminishing inflammation, clearing heat and moistening, has a remarkable relieving effect on sore throat, can better condition the body, enables the body to be healthier and has higher health care effect.
The concentrated solution is prepared by adding the mucor erectum, the streptomyces albus and the penicillium griseofulvum, and the mucor erectum, the streptomyces albus and the penicillium griseofulvum are matched with one another, so that the effect of decomposing cell walls/membranes of all components is better, the decomposition is more thorough, the effect of extracting active ingredients in honeysuckle, cassia seed, oldenlandia diffusa and loquat leaves is better, the antibacterial persistence can be further improved, the storage period is better prolonged, the taste brought by the components after the decomposition of the mucor erectum, the streptomyces albus and the penicillium griseofulvum is lighter, the influence on the taste of the water chestnut cake is smaller, the water chestnut cake has better flavor compared with the water boiling extraction, and the prepared water chestnut cake has unique flavor and better taste.
The water chestnut cake is prepared by specifically selecting the mass ratio of the water chestnut powder, the granulated sugar and the concentrated solution, and preparing raw cooked pulp by matching with a special process, and then cooking, so that the prepared water chestnut cake has better flavor, moderate sweetness, softness, smoothness and toughness, and is very Q-elastic and has better mouthfeel.
Preferably, the mass ratio of the mucor erectum to the streptomyces albus to the penicillium griseofulvum is 1:2:1.
by adopting the technical scheme, the effect of decomposing cell walls/membranes of honeysuckle, cassia seed, oldenlandia diffusa and loquat leaves is better by specifically selecting the mass proportion of the mucor erectum, the streptomyces albus and the penicillium griseofulvum, more active ingredients are obtained by extraction, and the taste of the water chestnut cake is more fresh and sweet and is well loved by consumers.
Preferably, in the step 1), the ratio of the total mass of the mucor erectum, the streptomyces albus and the penicillium griseofulvum to the total mass of the honeysuckle, the cassia seed, the oldenlandia diffusa and the loquat leaf is 1-2:100000.
by adopting the technical scheme, the input amount of the mucor erectum, the streptomyces albus and the penicillium griseofulvum is specifically selected, so that the cost is well controlled while the decomposition effect is good, and the economic value is further improved.
Preferably, in the step 3), the granulated sugar is firstly stir-fried to be golden yellow, and then the concentrated solution is added and heated to form sugar water.
By adopting the technical scheme, the granulated sugar is stir-fried and then heated into the sugar water, so that the granulated sugar has a certain sugar color, the prepared water chestnut cake is more bright in color and luster, the fragrance of the granulated sugar can be excited, the water chestnut cake has a more intense fragrance, and the appetite is better promoted.
Preferably, in the step 4), the water chestnut powder and the rest concentrated solution are mixed and then filtered, and the filtrate is taken to obtain raw slurry.
By adopting the technical scheme, impurities in the water chestnut powder can be filtered out through filtering, and the prepared water chestnut cake is fine and smooth in taste and better in taste.
Preferably, in the step 1), filter pressing is adopted for filtering, and the filter pressing pressure is 5-6MPa.
By adopting the technical scheme, the active ingredients in the cells are better extruded out by adopting filter pressing and pressure, so that the extraction effect is better, and the antibacterial and health-care effects are better.
Preferably, in the step 5), part of the raw slurry is added under continuous stirring until the viscosity of the sugar water reaches 250Pa.s, the addition of the raw slurry is stopped, and then the sugar water is heated to 60-62 ℃ to prepare the cooked slurry.
By adopting the technical scheme, the ratio of raw slurry to cooked slurry in the prepared raw cooked slurry is proper by controlling the viscosity of the sugar water, so that the steamed and cooked water chestnut cake has smooth and elastic taste and better mouthfeel.
In a second aspect, the application provides a water chestnut cake, which adopts the following technical scheme:
a water chestnut cake is prepared by the preparation method of the water chestnut cake.
By adopting the technical scheme, the prepared water chestnut cake has longer shelf life, higher economic value, better health care effect and better relieving effect on sore throat.
In summary, the present application has the following beneficial effects:
1. because the syrup is prepared from the concentrated extract of the honeysuckle, the cassia seed, the oldenlandia diffusa and the loquat leaves, active ingredients in the honeysuckle, the cassia seed, the oldenlandia diffusa and the loquat leaves are released into the syrup, so that the water chestnut cake contains the active ingredients in the honeysuckle, the cassia seed, the oldenlandia diffusa and the loquat leaves, and the active ingredients of the honeysuckle, the cassia seed, the oldenlandia diffusa and the loquat leaves are matched with the active ingredients of the water chestnut powder to achieve a good bacteriostatic effect, so that the water chestnut cake has a large amount of nutrition and sugar, but bacteria are difficult to reproduce due to the bacteriostatic effect, particularly has a good bacteriostatic effect on lactic acid bacteria and mould, and the phenomena of fermentation, mildew and the like of the bacteria on the water chestnut cake are reduced, so that the water chestnut cake is difficult to deteriorate and can be stored for a long time.
2. In the application, the Mucor erectum, the Streptomyces albus and the Penicillium griseofulvum are preferably added when the concentrated solution is prepared, and the Mucor erectum, the Streptomyces albus and the Penicillium griseofulvum are utilized to be matched with each other, so that the effect of decomposing cell walls/membranes of all the components is better, the decomposition is more thorough, the effect of extracting active components in the honeysuckle, the cassia seed, the spreading hedyotis herb and the loquat leaf is better, the antibacterial durability can be further improved, the storage period can be better prolonged, the taste brought by the components after the Mucor erectum, the Streptomyces albus and the Penicillium griseofulvum are decomposed is lighter, the influence on the taste of the water chestnut cake is smaller, compared with the direct water boiling extraction, the water chestnut cake has better flavor, and the prepared water chestnut cake has unique flavor and better taste.
3. In the application, the ratio of raw pulp to cooked pulp in the prepared raw cooked pulp is proper by preferably controlling the viscosity of the sugar water, so that the steamed and cooked water chestnut cake has smooth and elastic taste and better mouthfeel.
Detailed Description
The present application will be described in further detail with reference to examples.
Example 1
A preparation method of a water chestnut cake comprises the following steps:
step 1), weighing 1kg of honeysuckle, 3kg of cassia seed, 2kg of oldenlandia diffusa and 0.5kg of loquat leaf, putting the honeysuckle, the cassia seed, the oldenlandia diffusa and the loquat leaf into 19.5kg of water, adding 16.25mg of mucor erecta, 32.5mg of streptomyces albus and 16.25mg of penicillium griseofulvum, uniformly mixing, soaking the water at the constant temperature of 35 ℃ for 48 hours, heating to boil, condensing and refluxing, keeping boiling for 1 hour, filtering through a 120-mesh screen, taking filtrate, and concentrating the filtrate under the reduced pressure of 0.01MPa until the liquid mass is 5.85kg to obtain concentrated solution;
step 2), weighing 1.17kg of water chestnut powder and 5.58kg of concentrated solution;
step 3), weighing 1.404kg of granulated sugar, putting into a frying pan, stir-frying with strong fire until the granulated sugar is golden yellow, then adding half of the concentrated solution, and heating until the granulated sugar is melted to prepare sugar water for later use;
step 4), mixing the water chestnut powder with the rest concentrated solution until no particles exist, and preparing raw slurry;
step 5), heating the sugar water to 80 ℃, stopping heating, rotating at the speed of 30r/min, continuously stirring, continuously measuring the viscosity of the sugar water, then continuously adding the raw pulp until the viscosity of the sugar water is 250Pa.s, stopping adding the raw pulp, and then heating the sugar water to 60 ℃ to obtain cooked pulp;
step 6), adding the cooked pulp into the rest raw pulp, stirring for 1min at the rotating speed of 30r/min, and uniformly mixing to obtain raw cooked pulp;
and 7), injecting the raw cooked paste into a mold, cooking for 15min by using boiled water, cooling, demolding, cutting and packaging to obtain the water chestnut cake.
Example 2
A preparation method of a water chestnut cake comprises the following steps:
step 1), weighing 1kg of honeysuckle, 3kg of cassia seed, 2kg of oldenlandia diffusa and 0.5kg of loquat leaf, putting the honeysuckle, the cassia seed, the oldenlandia diffusa and the loquat leaf into 26kg of water, adding 24.375mg of mucor erecta, 48.75mg of streptomyces albus and 24.375mg of penicillium griseofulvum, uniformly mixing, soaking the water at a constant temperature of 36.5 ℃ for 50h, heating to boil, condensing and refluxing, keeping boiling for 1.5h, filtering through a 120-mesh screen, taking filtrate, and concentrating the filtrate under the reduced pressure of 0.01MPa until the liquid mass is 6.5kg to obtain concentrated solution;
step 2), weighing 1.25kg of water chestnut powder and 6.5kg of concentrated solution;
step 3), weighing 1.5625kg of granulated sugar, putting into a frying pan, stir-frying with strong fire until the granulated sugar is golden yellow, then adding half of the concentrated solution, and heating until the granulated sugar is melted to prepare sugar water for later use;
step 4), mixing the water chestnut powder with the rest concentrated solution until no particles exist, and preparing raw slurry;
step 5), heating the sugar water to 81 ℃, stopping heating, rotating at the speed of 30r/min, continuously stirring, continuously measuring the viscosity of the sugar water, then continuously adding the raw pulp until the viscosity of the sugar water is 250Pa.s, stopping adding the raw pulp, and then heating the sugar water to 61 ℃ to prepare cooked pulp;
step 6), adding the cooked pulp into the rest raw pulp, stirring for 1min at the rotating speed of 30r/min, and uniformly mixing to obtain raw cooked pulp;
and 7) injecting the raw cooked slurry into a mold, cooking with boiled water for 15min, cooling, demolding, cutting and packaging to obtain the water chestnut cake.
Example 3
A preparation method of water chestnut cake comprises the following steps:
step 1), weighing 1kg of honeysuckle, 3kg of cassia seed, 2kg of oldenlandia diffusa and 0.5kg of loquat leaf, putting the honeysuckle, the cassia seed, the oldenlandia diffusa and the loquat leaf into 32.5kg of water, adding 32.5mg of mucor erecta, 65mg of streptomyces albus and 32.5mg of penicillium griseofulvum, uniformly mixing, soaking the water at constant temperature of 38 ℃ for 52 hours, heating to boil, condensing and refluxing, keeping boiling for 2 hours, filtering through a 120-mesh screen, taking filtrate, and concentrating the filtrate under reduced pressure of 0.01MPa until the liquid mass is 7.15kg to obtain concentrated solution;
step 2), weighing 1.3kg of water chestnut powder and 7.15kg of concentrated solution;
step 3), weighing 1.69kg of granulated sugar, putting into a frying pan, stir-frying with strong fire until the granulated sugar is golden yellow, then adding half of the concentrated solution, and heating until the granulated sugar is melted to prepare sugar water for later use;
step 4), mixing the water chestnut powder and the rest concentrated solution until no particles exist to prepare raw slurry;
step 5), heating the sugar water to 82 ℃, stopping heating, rotating at the speed of 30r/min, continuously stirring, continuously measuring the viscosity of the sugar water, then continuously adding the raw pulp until the viscosity of the sugar water is 250Pa.s, stopping adding the raw pulp, and then heating the sugar water to 62 ℃ to obtain cooked pulp;
step 6), adding the cooked pulp into the rest raw pulp, stirring for 1min at the rotating speed of 30r/min, and uniformly mixing to obtain raw cooked pulp;
and 7), injecting the raw cooked paste into a mold, cooking for 15min by using boiled water, cooling, demolding, cutting and packaging to obtain the water chestnut cake.
Comparative example 1
A method of making a water chestnut cake, which differs from example 2 only in that:
honeysuckle is replaced by chrysanthemum in equal amount.
Comparative example 2
A method of making a water chestnut cake, which differs from example 2 only in that:
the cassia seed is replaced by chrysanthemum in equal amount.
Comparative example 3
A method for preparing a water chestnut cake, which is different from the method in example 2 only in that:
adopts chrysanthemum to replace oldenlandia diffusa with equal quantity.
Comparative example 4
A method for preparing a water chestnut cake, which is different from the method in example 2 only in that:
replacing folium Eriobotryae with flos Chrysanthemi in equal amount.
Comparative example 5
A method of making a water chestnut cake, which differs from example 2 only in that:
aspergillus niger was used in place of Mucor erectus in equal amounts.
Comparative example 6
A method of making a water chestnut cake, which differs from example 2 only in that:
the streptomyces albus is equivalently replaced by aspergillus niger.
Comparative example 7
A method of making a water chestnut cake, which differs from example 2 only in that:
the aspergillus niger is adopted to replace the penicillium griseofulvum in equal amount.
Comparative example 8
A method for preparing a water chestnut cake, which is different from the method in example 2 only in that:
step 1), putting honeysuckle, cassia seed, oldenlandia diffusa and loquat leaf into water, then heating to boil, condensing and refluxing, keeping boiling for 1-2h, then filtering, taking filtrate, and concentrating the filtrate under reduced pressure to obtain concentrated solution.
Experiment 1
The water chestnut cakes of the examples and comparative examples were left bare in a space with a relative humidity of 75% + -2% and a constant temperature of 36 deg.C + -0.5 deg.C, kept ventilated, observed every 24h, and the time when 3 mildew spots appeared was recorded.
Experiment 2
The water chestnut cakes of the examples and comparative examples were tasted and scored by volunteers with a score of 1-5, the better the flavor the higher the score and the worse the flavor the lower the score.
The specific assay data for experiments 1-2 are detailed in Table 1.
TABLE 1
| Time to appearance of 3-point mildew | Flavor scoring | |
| Example 1 | 216h | 4.5 |
| Example 2 | 216h | 4.8 |
| Example 3 | 216h | 4.7 |
| Comparative example 1 | 96h | 4.4 |
| Comparative example 2 | 96h | 4.3 |
| Comparative example 3 | 96h | 4.4 |
| Comparative example 4 | 96h | 4.2 |
| Comparative example 5 | 192h | 4.5 |
| Comparative example 6 | 192h | 4.2 |
| Comparative example 7 | 192h | 4.3 |
| Comparative example 8 | 144h | 3.6 |
According to the comparison of the data of the example 2 and the comparative examples 1 to 4 in the table 1, after any one of the honeysuckle, the cassia seed, the oldenlandia diffusa and the loquat leaf is replaced by the chrysanthemum with the same heat-clearing and anti-inflammation effects, the mildew time is greatly shortened, and the results prove that the water chestnut cake has a good bacteriostatic effect only when the honeysuckle, the cassia seed, the oldenlandia diffusa, the loquat leaf and the water chestnut powder are compounded, so that the water chestnut cake is not easy to ferment and mildew, the shelf life of the water chestnut cake is longer, and the water chestnut cake has a higher economic value.
Comparing the data of example 2 and comparative examples 5-7 in table 1, the time for mildew to appear is shortened after any one of mucor erectus, streptomyces albus and penicillium griseofulvum is replaced by aspergillus niger, and the results prove that the effect of decomposing cell walls/membranes is better when the mucor erectus, the streptomyces albus and the penicillium griseofulvum are compounded, so that the effective components in honeysuckle, cassia seed, oldenlandia diffusa and loquat leaves can be better extracted, the bacteriostatic effect of the water chestnut cake is more durable, and the storage period is better prolonged.
Further, according to the comparison between the data of example 2 and comparative example 8 in table 1, when the honeysuckle, cassia seed, oldenlandia diffusa and loquat leaf are compounded, the compound has no obvious inhibition effect on the mucor erecta, streptomyces albus and penicillium griseofulvum, so that the mucor erecta, streptomyces albus and penicillium griseofulvum added can be rapidly propagated and the decomposition of the cell walls/membranes of the honeysuckle, cassia seed, oldenlandia diffusa and loquat leaf can be realized, thereby improving the extraction effect and prolonging the storage period of the water chestnut cake.
The specific embodiments are only for explaining the present application and are not limiting to the present application, and those skilled in the art can make modifications to the embodiments without inventive contribution as required after reading the present specification, but all the embodiments are protected by patent law within the scope of the claims of the present application.
Claims (8)
1. A preparation method of a water chestnut cake is characterized by comprising the following steps: the method comprises the following steps:
step 1), putting honeysuckle, cassia seed, oldenlandia diffusa and loquat leaf into water, adding mucor erectum, streptomyces albus and penicillium griseofulvum, uniformly mixing, keeping the temperature of the water constant at 35-38 ℃, soaking for 48-52h, then heating to boiling, condensing and refluxing, keeping boiling for 1-2h, then filtering, taking filtrate, and concentrating the filtrate under reduced pressure to obtain concentrated solution;
step 2), preparing water chestnut powder: concentrate =1:5-5.5, weighing the water chestnut powder and the concentrated solution;
step 3), mixing granulated sugar with the mass 1.2-1.3 times of that of the water chestnut powder with half of the concentrated solution, and heating until the granulated sugar is melted to obtain sugar water for later use;
step 4), mixing the water chestnut powder with the rest concentrated solution to prepare raw slurry;
step 5), heating the sugar water to 80-82 ℃, adding part of raw pulp while continuously stirring, and heating the sugar water to 60-62 ℃ to obtain cooked pulp;
step 6), adding the cooked pulp into the rest raw pulp, and uniformly mixing to obtain raw cooked pulp;
step 7), cooking the raw boiled pulp to obtain the water chestnut cake;
in the step 1), honeysuckle, cassia seed, spreading hedyotis herb and loquat leaf are sun-dried products, and the mass ratio of the honeysuckle, the cassia seed, the spreading hedyotis herb and the loquat leaf is 1:3:2:0.5, the mass of the water is 3 to 5 times of the total mass of the honeysuckle, the cassia seed, the oldenlandia diffusa and the loquat leaf, and the mass of the obtained concentrated solution is 0.9 to 1.1 times of the total mass of the added honeysuckle, the cassia seed, the oldenlandia diffusa and the loquat leaf.
2. The method for preparing a water chestnut cake according to claim 1, wherein the method comprises the following steps: the mass ratio of the Mucor erectum to the Streptomyces albus to the Penicillium griseofulvum is 1:2:1.
3. the method for preparing a water chestnut cake according to claim 2, characterized in that: in the step 1), the ratio of the total mass of the mucor erectum, the streptomyces albus and the penicillium griseofulvum to the total mass of the honeysuckle, the cassia seed, the oldenlandia diffusa and the loquat leaf is 1-2:100000.
4. the method for preparing a water chestnut cake according to claim 1, wherein the method comprises the following steps: in the step 3), the granulated sugar is fried to be golden yellow, and then the concentrated solution is added and heated to form sugar water.
5. The method for preparing a water chestnut cake according to claim 1, wherein the method comprises the following steps: and in the step 4), mixing the water chestnut powder with the rest concentrated solution, filtering, and taking filtrate to obtain raw pulp.
6. The method for preparing a water chestnut cake according to claim 1, wherein the method comprises the following steps: in the step 1), filter pressing is adopted for filtering, and the filter pressing pressure is 5-6MPa.
7. The method for preparing a water chestnut cake according to claim 1, characterized in that: in the step 5), adding part of raw slurry under continuous stirring until the viscosity of the sugar water reaches 250Pa.s, stopping adding the raw slurry, and then heating the sugar water to 60-62 ℃ to obtain the cooked slurry.
8. A water chestnut cake is characterized in that: the water chestnut cake according to any one of claims 1 to 7.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461846A (en) * | 2013-09-22 | 2013-12-25 | 李燕 | Grain water chestnut cake and preparation method thereof |
| CN104187671A (en) * | 2014-09-05 | 2014-12-10 | 佛山市新战略知识产权文化有限公司 | Production method of rose cake |
| CN113564212A (en) * | 2021-07-26 | 2021-10-29 | 浙江树人学院（浙江树人大学） | Method for extracting eucommia ulmoides leaf polysaccharide by using microbial fermentation method |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461846A (en) * | 2013-09-22 | 2013-12-25 | 李燕 | Grain water chestnut cake and preparation method thereof |
| CN104187671A (en) * | 2014-09-05 | 2014-12-10 | 佛山市新战略知识产权文化有限公司 | Production method of rose cake |
| CN113564212A (en) * | 2021-07-26 | 2021-10-29 | 浙江树人学院（浙江树人大学） | Method for extracting eucommia ulmoides leaf polysaccharide by using microbial fermentation method |
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