CN116602327A

CN116602327A - White five-fruit cake

Info

Publication number: CN116602327A
Application number: CN202310480877.4A
Authority: CN
Inventors: 张军卫; 柴建新; 汪丹; 魏贺敏; 李欣; 李英
Original assignee: Shanxi Zhendong Wuhe Medical Care Hall Co ltd
Current assignee: Shanxi Zhendong Wuhe Medical Care Hall Co ltd
Priority date: 2023-04-28
Filing date: 2023-04-28
Publication date: 2023-08-18

Abstract

The invention discloses a white five-fruit cake, which is based on the theory of five elements of traditional Chinese medicine, wherein white food belongs to metal and enters a lung system, so five white foods of fried almond, coix seed, lily, poria cocos and tremella are used as raw materials, wheat, maltitol solution, xylitol and the like are matched to prepare the white five-fruit cake, the effects of moistening lung and reducing phlegm can be achieved while the feeling of satiety is enhanced, the effect of food culture is achieved, and the maltitol solution and the xylitol are used for replacing the traditional sucrose, so that people with high sugar content can also use the white five-fruit cake in proper amount, and the audience range of foods is enlarged.

Description

White five-fruit cake

Technical Field

The invention relates to the field of food processing, in particular to a white five-fruit cake.

Background

According to the theory of five elements of traditional Chinese medicine, white food belongs to gold in five elements and enters the lung system. The white food has good health care and health preserving effects on lung, spleen, stomach, large intestine and the like, and the white food nourishes the lung, and proper consumption can moisten lung, resolve phlegm, tonify qi, benefit heart and strengthen lung and spleen functions, namely the theory of five-color five-viscera nourishing diet therapy is provided. Modern medicine holds that white food can activate body functions, lead out basic motive force of life, and can lift and maintain the energy source, which is essential for maintaining normal life operation. Research shows that the white food has special positive effects of starch, sugar and protein besides three nutrients, vitamins and trace elements, and can provide necessary nutrients for human body, raise immunity and prevent tumor.

The traditional Chinese medicine is that the lung governs qi and governs qi of respiration to regulate qi of the whole body. The lung stores the metal and takes over the qi of the whole body (Zhou's medical book of clusters and viscera specimen medicine), and the qi of all qi belong to the lung (Su's question and five zang-organ generation theory), and the lung governs the qi of the whole body (Yimen law and the method of the atmosphere in the chest), and the lung mainly refers to the lung assists the heart to regulate the physiological functions of the whole body including qi, blood, body fluid and viscera. Thus, lung health has a major impact on overall health.

The commercial cake is usually a food prepared from one or more of grains, beans, potatoes, oil, sugar, eggs, etc. as a main raw material, with or without other raw materials, by steps of preparation, molding, cooking, etc. In order to optimize the mouthfeel and taste of the pastry, in addition to the main ingredients, cream, protein, cocoa, jam and other foods are added on the surface of the product or in the interior of the product before or after cooking. The cake with health food as target can be added with trace elements and vitamins, such as Bulbus Lilii and semen Armeniacae amarum to make cake with effects of moistening lung and relieving cough, and mung bean Bulbus Lilii to make cake with effects of clearing heat and detoxicating, moistening lung and invigorating qi. Among these foods are the white foods mentioned above, such as lily, almond. In theory of traditional Chinese medicine, lily has sweet taste, cold property, heart and lung channel returning, has the effects of nourishing yin, moistening lung, clearing heart fire and soothing nerves, is used for treating yin deficiency and dry cough, cough and blood, dysphoria and palpitation due to deficiency, insomnia and dreaminess, and is very beneficial to people with weakness after illness. Almond has bitter taste, slightly warm nature, small toxicity, and lung and large intestine meridian, has effects of lowering qi, relieving cough and asthma, and loosening bowel to relieve constipation, and can be used for treating cough and asthma, chest fullness, excessive phlegm, and constipation due to intestinal dryness. Modern medicine considers that lily contains protein, fat, reducing sugar 1, starch, calcium, phosphorus, iron vitamin B, vitamin C and other nutrient components, and the components comprehensively act on human bodies, so that the lily has good nutrition nourishing function, and also has certain prevention and treatment effects on various seasonal diseases caused by dry autumn climate. The almond mainly contains protein, fat, sugar and trace amygdalin, and the fat mainly contains oleic acid and linoleic acid. Amygdalin in almond can be dissolved by a plurality of vitamins in intestinal tracts, and the almond contains enzymes which can help hydrolysis to generate trace benzaldehyde and hydrocyanic acid, so that the substances can inhibit the respiratory center of a human body and have certain effects of relieving cough and asthma. Besides the effects of relieving asthma and cough, the almond also has the effects of improving digestive system diseases, relieving pain and inflammation, reducing blood fat and beautifying.

Besides lily and almond, common white foods include coix seed, poria cocos, tremella and the like. The coix seed is sweet and light in taste, cool in nature, enters spleen, stomach and lung channels, has the effects of promoting diuresis and removing dampness, strengthening spleen and stopping diarrhea, removing arthralgia, expelling pus, detoxifying and resolving hard mass, is used for edema, beriberi, dysuria, spleen deficiency diarrhea, damp arthralgia and contracture, pulmonary abscess, intestinal abscess, wart and cancer, and is a good tonic medicine.

Poria has sweet and bland taste, and is effective in inducing heart, lung, spleen and kidney meridians, promoting diuresis, eliminating dampness, invigorating spleen, and calming heart, and can be used for treating edema, oliguria, palpitation due to phlegm and fluid retention, spleen deficiency, anorexia, diarrhea, heart mind restlessness, palpitation, and insomnia. Poria contains pachyman, glucose, protein, amino acid, organic acid, fat, lecithin, adenine, choline, ergosterol, various enzymes and potassium salt, and has effects of enhancing immunity and resisting tumor; has diuretic effect, and can increase discharge of electrolyte such as potassium, sodium, chlorine, etc. in urine; has effects in tranquilizing, protecting liver, inhibiting ulcer, reducing blood sugar, and resisting radiation. Poria is also used as Poria cake, poria cake and Poria wine. Poria is used as raw material of common navy medicines and tonic in some countries. In areas and places with higher temperature, poria cocos can be used as an important food therapy variety, and can invigorate spleen, remove dampness, promote digestion and strengthen physique after being eaten frequently.

Tremella has sweet taste and mild nature, enters lung meridian, has effects of moistening dryness, promoting fluid production, nourishing lung and nourishing yin, and can be used for treating lung heat chronic cough, phlegm with blood, deficiency heat and thirst. The tremella has effects of strengthening essence, invigorating kidney, moisturizing intestine, invigorating stomach, invigorating qi, regulating blood, strengthening heart, strengthening body constitution, nourishing brain, refreshing, caring skin, and prolonging life. It can raise detoxication capacity of liver and protect liver function, and can raise immunity of resisting tumor and raise the tolerance of tumor patient to radiotherapy and chemotherapy. Has effects in nourishing body fluid, moistening lung, nourishing stomach, invigorating lung, and invigorating qi, and can be used for treating cough due to asthenia, bloody phlegm, thirst due to body fluid deficiency, asthenia after illness, short breath, and debilitation.

However, there is no example of combining food such as cake with white food in the theory of traditional Chinese medicine, especially food which is combined by taking food nourishing means and common white food as medium.

Disclosure of Invention

The invention aims to provide a white five-fruit cake which can enhance the feeling of satiety and simultaneously has the effects of moistening lung and resolving phlegm so as to achieve the effect of dietetic invigoration.

The invention discloses a white five-fruit cake which is prepared by mixing and baking wheat flour, fried almond, coix seed, lily, poria cocos and tremella serving as main materials with maltitol solution, water and soybean oil, wherein 90-110 parts of the wheat flour, 1-4 parts of the fried almond, 1-4 parts of coix seed, 1-4 parts of lily, 1-4 parts of poria cocos and 1-4 parts of tremella are crushed and then sieved, 5-15 parts of xylitol, 1-2 parts of compound leavening agent, 0.3-0.9 part of sodium bicarbonate, 0.01-0.02 part of potassium sorbate, 0.02-0.06 part of tea polyphenol and 0.02-0.06 part of sodium ascorbate are added into the crushed and sieved mixture, and the mixture is uniformly mixed to obtain material powder;

mixing 15-25 parts of maltitol solution and 15-25 parts of water, adding 20-30 parts of soybean oil after uniformly mixing, adding into the material powder after stirring, and kneading dough;

shaping the dough by using a die, and baking to obtain the white five-fruit cake.

Further, the baking condition is that the oven is preheated, the upper fire is 170 ℃, and the lower fire is 150 ℃.

Preferably, the dosages of the components are as follows: 100 parts of wheat flour, 2 parts of fried almond, 2 parts of coix seed, 2 parts of lily, 2 parts of poria cocos, 2 parts of tremella, 10 parts of xylitol, 1.5 parts of compound leavening agent, 0.6 part of sodium bicarbonate, 0.015 part of potassium sorbate, 0.04 part of tea polyphenol and 0.04 part of sodium ascorbate.

In the material powder, maltitol solution and xylitol are used as sucrose substitutes to improve the taste of the white five-fruit cake, and are common sucrose substitutes for diabetics. The tea polyphenol and sodium ascorbate are added to increase nutrition component types and remove free radicals in the body, wherein the tea polyphenol has strong oxidation resistance and physiological activity, is a scavenger of free radicals in the human body, and has the effects of blocking lipid peroxidation and removing active enzymes. Sodium ascorbate has strong antioxidant capacity, can be converted into vitamin C in human body, and is one of common food additives.

In terms of material selection, the almond is sweet almond, and the lily is Lanzhou sweet lily. Wherein, the almond is fried before preparation. The lily has very sweet and beautiful taste, little fiber and no bitter taste, and the produced lily has very big head, very sweet and beautiful taste and white color as jade, and is a superior product in lily and is the only edible sweet lily in China.

The white five-fruit cake disclosed by the invention selects white food as a raw material and has the function of clearing heat from throat. Specifically, the white five-fruit cake comprises the following raw materials: wheat flour, fried almond, coix seed, lily, poria cocos, tremella, maltitol solution, water, soybean oil, sugar alcohol, compound leavening agent, sodium bicarbonate, potassium sorbate, tea polyphenol and sodium ascorbate. According to the characteristics of materials, different treatment methods are adopted in batches, the treatment method is mainly concentrated in the formula selection and raw material pretreatment stages, so that the nutrition of the cake is prevented from losing to the greatest extent, and finally, the cake product easy to carry is prepared, the nutrition is high, and the cake product is convenient for consumers to take at any time.

On the other hand, the white five-fruit cake is prepared from novel sweetener raw materials such as maltitol and xylitol instead of the traditional sweeteners such as white granulated sugar. Maltitol has the advantages of low calorie, non-caries property, promotion of calcium absorption, less rise of blood sugar level after eating, etc., xylitol can permeate cell membranes without insulin promotion under the condition of affecting sugar metabolism in vivo, and can be absorbed and utilized by tissues to promote synthesis of hepatic glycogen, so that the xylitol is supplied for nutrition and energy to cells, and the rise of blood sugar level can not be caused. The addition of the two sweeteners can improve the taste of the cake, reduce the risk of rising blood sugar after people eat the cake, enable people with high sugar to eat the cake properly, and improve the audience range of foods.

Drawings

Figure 1 is a standard curve drawn from standard OD values and phenol red discharge concentration in a five-pancake phlegm-eliminating experiment.

Description of the embodiments

Specific embodiments of the present invention will be described in further detail below with reference to the accompanying drawings and examples and comparative examples. The following examples and comparative examples are intended only to more clearly illustrate the technical aspects of the present invention so that those skilled in the art can better understand and utilize the present invention without limiting the scope of the present invention.

The experimental methods, production processes, apparatuses and devices involved in the examples and comparative examples of the present invention, the names and abbreviations thereof all belong to the names conventional in the art, and are clearly and clearly understood in the related fields of use, and the skilled person can understand the conventional process steps according to the names and apply the corresponding devices, and perform according to the conventional conditions or the conditions suggested by the manufacturer.

The various raw materials or reagents used in the examples and comparative examples of the present invention are not particularly limited in source, and are conventional products commercially available. In the material, the wheat is selected from low gluten wheat flour, the almond is selected from sweet almond, and the lily is selected from sweet lily in Lanzhou.

1) Parching semen Armeniacae amarum, weighing 1000g wheat flour, 20g parched semen Armeniacae amarum, 20g Coicis semen, 20g Bulbus Lilii, 20g Poria, and 20g Tremella, pulverizing, sieving with 40 mesh sieve to obtain pulverized powder, adding 100g xylitol, 15g compound leavening agent, 6g sodium bicarbonate, 0.15g potassium sorbate, 0.4g tea polyphenols, and 0.4g sodium ascorbate, and mixing to obtain material powder.

2) 200g of maltitol solution and 200g of water are weighed, after stirring evenly, 300g of soybean oil is added, after stirring, the mixture is added into the material powder, and dough kneading and agglomerating are carried out.

3) Putting the dough into a mould, using the mould to scratch out a flower cake, transferring the flower cake into a baking tray, preheating the baking tray with an upper fire of 170 ℃ and a lower fire of 150 ℃, putting the baking tray into a baking oven for baking for 25-30min, standing to normal temperature after baking is finished, and packaging.

1) Parching semen Armeniacae amarum, weighing 1000g wheat flour, 10g parched semen Armeniacae amarum, 10g Coicis semen, 10g Bulbus Lilii, 10g Poria, and 10g Tremella, pulverizing, sieving with 40 mesh sieve to obtain pulverized powder, adding 100g xylitol, 15g compound leavening agent, 6g sodium bicarbonate, 0.15g potassium sorbate, 0.4g tea polyphenols, and 0.4g sodium ascorbate, and mixing to obtain material powder.

1) Cough model mice:

the ammonia water is utilized to trigger the cough symptom of the mice, model mice are prepared, the white five-fruit cake prepared in the example 1 is selected to be added into feed, and a blank control group, a low-dose group, a medium-dose group and a high-dose group are set according to the adding proportion of the white five-fruit cake. From table 1, the three doses were significantly different (P < 0.05) compared to the blank group, and it was found that the white five-fruit cake had inhibitory effect on ammonia-induced cough in mice.

TABLE 1 Effect of white five-fruit cake on cough model mice

Group of	Number of individual cases	Latency(s)	Cough count for 3min	Cough times of 5min
					Blank space	8	11.16±4.76	34.25±16.34	48.13±10.86
Low and low	8	11.88±10.64	30.88±4.95	34.50±6.03*
					In (a)	8	80.50±18.56*	19.00±3.55*	14.10±3.68*
High height	8	90.50±20.41*	16.88±3.56*	13.95±5.78*

Compared to the blank, there was a difference P <0.05.

2) Tracheal secretion-containing model mice:

the phenol red indicator is injected into a mouse body to construct a model mouse with secretion in trachea, phenol red can be secreted into the airway by bronchial mucous gland after being absorbed, and the substance with phlegm eliminating effect can increase the secretion amount of phenol red.

The white five-fruit cake prepared in example 1 was selected and added to feed, and a blank group, a low dose group, a medium dose group and a high dose group were set according to the addition ratio of the white five-fruit cake. The absorbance values (OD values) were first plotted against the phenol red discharge standard curve as shown in fig. 1. As can be seen from table 2, the three dose groups and the blank group are different in the low dose phenol red discharge concentration (P < 0.05), and the remaining dose groups and the blank group are not significantly different, so that the white five-fruit cake has a promoting effect on the exudation of the tracheal phenol red after the phenol red solution is injected, and further, the white five-fruit cake is estimated to have an phlegm eliminating effect.

TABLE 2 Effect of white five-fruit cake on tracheal secretion-containing model mice

Group of	Number of individual cases	Phenol red concentration (ug/ml)
			Blank space	8	4.14±0.76
Low and low	8	7.25±2.59*
			In (a)	8	4.06±1.01
High height	8	4.22±0.91

Compared to the blank, P <0.05 and P <0.01 are present.

3) Swelling model mice:

the model mice were prepared by inducing the ear swelling symptom of mice with xylene, selecting the white five-fruit cake prepared in example 1 to be added into feed, and setting a blank control group, a low dose group, a medium dose group and a high dose group according to the adding proportion of the white five-fruit cake. From table 3, a significant difference (P < 0.05) was found between the three dose group and the blank group, and a significant inhibition of ear swelling caused by xylene in mice was found with the white five-fruit cake.

TABLE 3 Effect of white five-fruit cake on ear swelling model mice

Group of	Number of individual cases	Difference between left and right ear pieces (mg/g)
			Blank space	8	11.31±2.72
Low and low	8	10.46±2.44
			In (a)	8	10.01±2.97
High height	8	8.87±2.07*

Compared to the blank, there was a difference P <0.05.

The agar solution is used for inducing the symptoms of the meat bud tumor of the mice to prepare model mice, the white five-fruit cake prepared in the example 1 is selected to be added into feed, and a blank control group, a low-dose group, a medium-dose group and a high-dose group are arranged according to the adding proportion of the white five-fruit cake. From table 4, the three dose group showed a significant difference (P < 0.05) in the high dose compared to the blank group. The white five-fruit cake has a certain inhibition effect on granuloma caused by agar solution.

TABLE 4 Effect of white five-fruit cake on granuloma model mice

Group of	Number of individual cases	Granuloma quality (g)
			Blank space	8	0.30±0.102
Low and low	8	0.22±0.123
			In (a)	8	0.24±0.070
High height	8	0.15±0.095*

Compared to the blank, there was a difference P <0.05.

As shown in Table 5, the white five-fruit cake was found to have a pharyngeal clearing effect to some extent in combination with the ear swelling model and granuloma model tests described above.

TABLE 5 influence of white five-fruit cake on swelling model mice

Group of	Number of individual cases	Difference between left and right ear pieces (mg/g)	Granuloma quality (g)
				Blank space	8	11.31±2.72	0.30±0.102
Low and low	8	8.46±2.14*	0.22±0.123
				In (a)	8	9.26±2.57*	0.24±0.070
High height	8	8.51±2.27*	0.18±0.0954*

Compared to the blank, there was a difference P <0.05.

Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and are not limiting; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced with equivalents; such modifications and substitutions do not depart from the spirit of the technical solutions according to the embodiments of the present invention.

Claims

1. A white five-fruit cake is prepared by taking wheat flour, fried almond, coix seed, lily, poria cocos and tremella as main materials, mixing and baking with maltitol solution, water and soybean oil, wherein 90-110 parts of the wheat flour, 1-4 parts of fried almond, 1-4 parts of coix seed, 1-4 parts of lily, 1-4 parts of poria cocos and 1-4 parts of tremella are crushed and then sieved, and then 5-15 parts of xylitol, 1-2 parts of compound leavening agent, 0.3-0.9 part of sodium bicarbonate, 0.01-0.02 part of potassium sorbate, 0.02-0.06 part of tea polyphenol and 0.02-0.06 part of sodium ascorbate are added into the crushed mixture, and uniformly mixing to obtain material powder;

2. The white five-fruit cookie of claim 1, wherein the baking condition is oven preheating, up fire 170 ℃, down fire 150 ℃.

3. The white five-fruit cake of claim 1, wherein the ingredients are used in the following amounts: 100 parts of wheat flour, 2 parts of fried almond, 2 parts of coix seed, 2 parts of lily, 2 parts of poria cocos, 2 parts of tremella, 10 parts of xylitol, 1.5 parts of compound leavening agent, 0.6 part of sodium bicarbonate, 0.015 part of potassium sorbate, 0.04 part of tea polyphenol and 0.04 part of sodium ascorbate.