CN117562092A - Dendrobium devonianum fiber cake and preparation method thereof - Google Patents
Dendrobium devonianum fiber cake and preparation method thereof Download PDFInfo
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- CN117562092A CN117562092A CN202311576492.4A CN202311576492A CN117562092A CN 117562092 A CN117562092 A CN 117562092A CN 202311576492 A CN202311576492 A CN 202311576492A CN 117562092 A CN117562092 A CN 117562092A
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- 241001264165 Dendrobium devonianum Species 0.000 title claims abstract description 69
- 239000000835 fiber Substances 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 54
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 10
- 241000209140 Triticum Species 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 10
- 239000008158 vegetable oil Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 7
- 240000005979 Hordeum vulgare Species 0.000 claims abstract 3
- 238000001914 filtration Methods 0.000 claims description 10
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims description 7
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims description 7
- 229920002261 Corn starch Polymers 0.000 claims description 7
- 244000181025 Rosa gallica Species 0.000 claims description 7
- 235000000533 Rosa gallica Nutrition 0.000 claims description 7
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 7
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims description 7
- 239000001099 ammonium carbonate Substances 0.000 claims description 7
- 239000008120 corn starch Substances 0.000 claims description 7
- 235000013601 eggs Nutrition 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 7
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 235000013325 dietary fiber Nutrition 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 238000003809 water extraction Methods 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000010923 batch production Methods 0.000 abstract description 2
- 230000018044 dehydration Effects 0.000 abstract description 2
- 238000006297 dehydration reaction Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 11
- 241001523681 Dendrobium Species 0.000 description 9
- 241000209219 Hordeum Species 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 238000000465 moulding Methods 0.000 description 5
- 235000015895 biscuits Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 241000026010 Dendrobium candidum Species 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- YNPNZTXNASCQKK-UHFFFAOYSA-N phenanthrene Chemical compound C1=CC=C2C3=CC=CC=C3C=CC2=C1 YNPNZTXNASCQKK-UHFFFAOYSA-N 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000036186 satiety Effects 0.000 description 2
- 235000019627 satiety Nutrition 0.000 description 2
- QWUWMCYKGHVNAV-UHFFFAOYSA-N 1,2-dihydrostilbene Chemical group C=1C=CC=CC=1CCC1=CC=CC=C1 QWUWMCYKGHVNAV-UHFFFAOYSA-N 0.000 description 1
- YIWGJFPJRAEKMK-UHFFFAOYSA-N 1-(2H-benzotriazol-5-yl)-3-methyl-8-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carbonyl]-1,3,8-triazaspiro[4.5]decane-2,4-dione Chemical compound CN1C(=O)N(c2ccc3n[nH]nc3c2)C2(CCN(CC2)C(=O)c2cnc(NCc3cccc(OC(F)(F)F)c3)nc2)C1=O YIWGJFPJRAEKMK-UHFFFAOYSA-N 0.000 description 1
- DEXFNLNNUZKHNO-UHFFFAOYSA-N 6-[3-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-3-oxopropyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)C(CCC1=CC2=C(NC(O2)=O)C=C1)=O DEXFNLNNUZKHNO-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 240000004638 Dendrobium nobile Species 0.000 description 1
- NEAPKZHDYMQZCB-UHFFFAOYSA-N N-[2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]ethyl]-2-oxo-3H-1,3-benzoxazole-6-carboxamide Chemical compound C1CN(CCN1CCNC(=O)C2=CC3=C(C=C2)NC(=O)O3)C4=CN=C(N=C4)NC5CC6=CC=CC=C6C5 NEAPKZHDYMQZCB-UHFFFAOYSA-N 0.000 description 1
- FHKPLLOSJHHKNU-INIZCTEOSA-N [(3S)-3-[8-(1-ethyl-5-methylpyrazol-4-yl)-9-methylpurin-6-yl]oxypyrrolidin-1-yl]-(oxan-4-yl)methanone Chemical compound C(C)N1N=CC(=C1C)C=1N(C2=NC=NC(=C2N=1)O[C@@H]1CN(CC1)C(=O)C1CCOCC1)C FHKPLLOSJHHKNU-INIZCTEOSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 229930015704 phenylpropanoid Natural products 0.000 description 1
- 150000002995 phenylpropanoid derivatives Chemical class 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The embodiment of the invention discloses a dendrobium devonianum fiber cake and a preparation method thereof. The dendrobium devonianum fiber cake comprises the following raw materials in parts by weight: 3-4 parts of dendrobium devonianum powder, 13-17 parts of highland barley powder, 40-45 parts of wheat flour, 10-11 parts of white granulated sugar and 13-15 parts of vegetable oil. The invention utilizes the residues after water extraction to carry out dehydration, drying and crushing processes to finish the production of the dendrobium devonianum fiber powder, and then uses the dendrobium devonianum fiber powder as a raw material of the dendrobium devonianum fiber cake to produce the dendrobium devonianum fiber cake with high fiber. The invention has simple process and strong operability, and is suitable for batch production.
Description
Technical Field
The embodiment of the invention relates to the technical field of foods, in particular to a dendrobium devonianum fiber cake and a preparation method thereof.
Background
Dendrobium nobile is a rare traditional Chinese medicine commonly used in traditional Chinese medicine, has long medicinal history, and has the effects of nourishing yin, clearing heat, benefiting stomach and promoting fluid production. Researches show that the dendrobium devonianum contains chemical components such as polysaccharide, alkaloid, phenanthrene, bibenzyl, phenolic acid, flavonoid, phenylpropanoid, trace elements, various amino acids and the like, and has the functions of resisting oxidation, resisting bacteria, regulating immunity, and improving liver function and antibody fatigue. Since 2018 Yunnan province releases food safety local standard "purple dendrobium", a large number of products represented by the original pulp of the purple dendrobium are produced by taking the purple dendrobium as a raw material and extracting water-soluble components in the purple dendrobium by a water extraction method, and in the water extraction process, a large amount of water-insoluble active ingredients are left in the extracted residues and are abandoned in a large amount, so that the resources are wasted greatly. The extracted residues also contain 3% of dendrobium polysaccharide, 77.4% of total dietary fiber, wherein 12.9% of the dendrobium polysaccharide is soluble dietary fiber and other effective components through detection.
In order to avoid the waste of resources and the pollution of the environment, the prior art dries and pulverizes the residues after water extraction, and then adds the residues into food, and researches show that the existing dendrobium devonianum fiber cake has the problems of hard taste, no crispness and dark color.
Disclosure of Invention
Therefore, the embodiment of the invention provides a dendrobium devonianum fiber cake and a manufacturing method thereof.
In order to achieve the above object, the embodiment of the present invention provides the following technical solutions:
according to a first aspect of the embodiment of the invention, the invention provides a dendrobium devonianum fiber cake, which comprises the following raw materials in parts by weight: 3-4 parts of dendrobium devoninum powder, 13-17 parts of highland barley powder, 40-45 parts of wheat flour, 10-11 parts of white granulated sugar and 13-15 parts of vegetable oil; wherein the grain diameter of the obtained dendrobium devonianum powder is less than or equal to 0.30mm, the water content is less than or equal to 5%, and the total dietary fiber is more than or equal to 75.0%.
Further, the preparation method of the dendrobium devonianum powder comprises the following steps:
pulverizing herba Dendrobii, extracting with water twice at 85-95deg.C for 1.5 hr at 1:70 ratio, filtering, maintaining at 85-95deg.C for 1 hr at 1:10 ratio, filtering, and collecting oversize material;
placing the oversize product into a hydraulic squeezer for slag pressing within 0.5h to obtain residues;
the residue was dried and pulverized in this order.
Further, a 100-mesh vibrating screen is adopted for filtering;
the pressure of the slag is 20-40MPa, and the time is 10-30 minutes;
the drying temperature is 90-110 ℃ and the drying time is 3-5 hours.
Further, the dendrobium devonianum fiber cake comprises the following raw materials in parts by weight: 3.5 parts of dendrobium devonianum powder, 15 parts of highland barley powder, 42 parts of wheat flour, 10 parts of white granulated sugar and 14 parts of vegetable oil.
According to a second aspect of the embodiment of the invention, the invention provides a preparation method of a dendrobium devonianum fiber cake, which comprises the following steps: weighing the raw materials according to the parts by weight, kneading dough, forming, baking and packaging to prepare the dendrobium devonianum fiber cake.
Further, the baking is carried out at 165-175 ℃ for 19-21min.
Further, the raw materials also comprise milk powder, corn starch, sodium bicarbonate, baking powder, ammonium bicarbonate, eggs and red rose with heavy petals.
The embodiment of the invention has the following advantages:
1. the invention utilizes the residues after water extraction to carry out dehydration, drying and crushing processes to finish the production of the dendrobium devonianum fiber powder, and then takes the raw materials as the raw materials of the dendrobium devonianum fiber cake to produce the dendrobium devonianum fiber cake with high fiber, and the dendrobium devonianum fiber cake has excellent sensory quality, high fiber content and strong satiety, and is an ideal food for slimming people.
2. The invention has simple process and strong operability, and is suitable for batch production.
Detailed Description
Other advantages and advantages of the present invention will become apparent to those skilled in the art from the following detailed description, which, by way of illustration, is to be read in connection with certain specific embodiments, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
The embodiment provides a dendrobium devonianum fiber cake, which is prepared by the following steps:
3.5 parts of dendrobium devoninum powder, 15 parts of highland barley powder, 42 parts of wheat flour, 10 parts of white granulated sugar, 14 parts of vegetable oil, 4.5 parts of milk powder, 4.5 parts of corn starch, 0.5 part of sodium bicarbonate, 0.5 part of baking powder, 0.2 part of ammonium bicarbonate, 12 parts of eggs and 5.3 parts of red rose with heavy petals, and preparing the dendrobium devoninum fibrous cake through dough kneading, molding, baking and packaging. The baking temperature is 165-175 ℃ and the baking time is 19-21min.
The preparation method of the dendrobium devonianum powder comprises the following steps:
(1) Pulverizing herba Dendrobii, extracting with water twice, maintaining the temperature for 1.5 hr at a first water extraction liquid ratio of 1:70, filtering, maintaining the temperature for 1 hr at a second water extraction liquid ratio of 1:10, filtering with 100 mesh vibrating screen, and collecting oversize material;
(2) The residues after each extraction and filtration are required to be within 0.5 hour, and the residues are put into a hydraulic squeezer, the pressure is controlled to be 30MPa, and the residues are pressed for 20 minutes;
(3) Taking out the squeezed dendrobium residue, putting the dendrobium residue into an oven, controlling the temperature to be 100 ℃, drying for 4 hours, and controlling the water content to be within 5%;
(4) Coarsely crushing, installing an eye screen with the aperture of 4mm on a coarse crusher, and crushing the dried dendrobium fiber coarse powder to obtain dendrobium candidum fiber powder with the particle diameter of less than or equal to 0.30mm, the water content of less than or equal to 5%, and the total dietary fiber of more than or equal to 75.0%.
Example 2
The embodiment provides a dendrobium devonianum fiber cake, which is prepared by the following steps:
3 parts of dendrobium devoninum powder, 14 parts of highland barley powder, 40 parts of wheat flour, 10 parts of white granulated sugar, 13 parts of vegetable oil, 4.5 parts of milk powder, 4.5 parts of corn starch, 0.5 part of sodium bicarbonate, 0.5 part of baking powder, 0.2 part of ammonium bicarbonate, 12 parts of eggs and 5.3 parts of red rose with heavy petals, and preparing the dendrobium devoninum fibrous cake through dough kneading, molding, baking and packaging. The baking temperature is 165-175 ℃ and the baking time is 19-21min.
The preparation method of the dendrobium devonianum powder is the same as that of example 1.
Example 3
The embodiment provides a dendrobium devonianum fiber cake, which is prepared by the following steps:
3.5 parts of dendrobium devoninum powder, 17 parts of highland barley powder, 45 parts of wheat flour, 11 parts of white granulated sugar, 13 parts of vegetable oil, 4.5 parts of milk powder, 4.5 parts of corn starch, 0.5 part of sodium bicarbonate, 0.5 part of baking powder, 0.2 part of ammonium bicarbonate, 12 parts of eggs and 5.3 parts of red rose with heavy petals, and preparing the dendrobium devoninum fibrous cake through dough kneading, molding, baking and packaging.
The preparation method of the dendrobium devonianum powder is the same as that of example 1.
Example 4
The embodiment provides a dendrobium devonianum fiber cake, which is prepared by the following steps:
4 parts of dendrobium devoninum powder, 13 parts of highland barley powder, 40 parts of wheat flour, 10 parts of white granulated sugar, 15 parts of vegetable oil, 4.5 parts of milk powder, 4.5 parts of corn starch, 0.5 part of sodium bicarbonate, 0.5 part of baking powder, 0.2 part of ammonium bicarbonate, 12 parts of eggs and 5.3 parts of red rose with heavy petals, and preparing the dendrobium devoninum fibrous cake through dough kneading, molding, baking and packaging.
The preparation method of the dendrobium devonianum powder is the same as that of example 1.
Example 5
The embodiment provides a dendrobium devonianum fiber cake, which is prepared by the following steps:
4 parts of dendrobium devoninum powder, 16 parts of highland barley powder, 44 parts of wheat flour, 10 parts of white granulated sugar, 15 parts of vegetable oil, 4.5 parts of milk powder, 4.5 parts of corn starch, 0.5 part of sodium bicarbonate, 0.5 part of baking powder, 0.2 part of ammonium bicarbonate, 12 parts of eggs and 5.3 parts of red rose with heavy petals, and preparing the dendrobium devoninum fibrous cake through dough kneading, molding, baking and packaging.
The preparation method of the dendrobium devonianum powder is the same as that of example 1.
Comparative example 1
The comparative example provides a dendrobium devonianum fiber cake, which is different from the dendrobium devonianum powder in example 1 only in that the dendrobium devonianum powder is used, and the preparation method of the dendrobium devonianum powder of the comparative example is as follows:
crushing the dendrobium devonianum in the step (1), keeping the temperature for 1.5 hours by using a water extraction liquid ratio of 1:50, filtering by using a 100-mesh vibrating screen, and collecting the oversize product.
Comparative example 2
The comparative example provides a dendrobium devonianum fiber cake, which is different from the dendrobium devonianum powder in example 1 only in that the dendrobium devonianum powder is used, and the preparation method of the dendrobium devonianum powder of the comparative example is as follows:
and (3) placing the filtered residues in the step (2) for 1h, and then performing filter pressing, wherein the pressure is controlled at 30MPa, and the residues are pressed for 20 minutes.
Comparative example 3
The comparative example provides a dendrobium devonianum fibrous cake which is different from example 1 only in the baking temperature in the step (1), wherein the baking temperature is 200 ℃ and the time is 20min.
Test example 1
With reference to GB 7100-2015 national standard biscuits for food safety, a sensory evaluation table of dendrobium candidum biscuits as shown in Table 2 is prepared by modifying the national standard biscuits in combination with experiments. 10 panelists with a certain expertise scored according to the organoleptic evaluation criteria of the biscuits. Sensory evaluation criteria are shown in table 1.
TABLE 1
The results are shown in Table 2.
TABLE 2
| Sample of | Morphology of the product | Tissue of | Color | Mouthfeel of the product | Fragrance of fragrance | Impurity(s) | Total score |
| Example 1 | 9 | 25 | 8 | 30 | 10 | 5 | 87 |
| Example 2 | 8 | 26 | 9 | 33 | 10 | 5 | 91 |
| Example 3 | 9 | 30 | 7 | 32 | 7 | 5 | 90 |
| Example 4 | 9 | 29 | 8 | 34 | 10 | 5 | 95 |
| Example 5 | 7 | 27 | 7 | 32 | 10 | 5 | 88 |
| Comparative example 1 | 6 | 10 | 7 | 15 | 2 | 5 | 45 |
| Comparative example 2 | 5 | 15 | 8 | 8 | 1 | 2 | 39 |
| Comparative example 3 | 6 | 15 | 3 | 15 | 4 | 2 | 45 |
The results show that: the dendrobium devonianum fiber cake prepared by the invention has excellent sensory quality, and meanwhile, the fiber content is high, the satiety is strong, and the dendrobium devonianum fiber cake is an ideal food for people losing weight.
While the invention has been described in detail in the foregoing general description and specific examples, it will be apparent to those skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (7)
1. The dendrobium devonianum fiber cake is characterized by comprising the following raw materials in parts by weight: 3-4 parts of dendrobium devoninum powder, 13-17 parts of highland barley powder, 40-45 parts of wheat flour, 10-11 parts of white granulated sugar and 13-15 parts of vegetable oil; wherein the grain diameter of the obtained dendrobium devonianum powder is less than or equal to 0.30mm, the water content is less than or equal to 5%, and the total dietary fiber is more than or equal to 75.0%.
2. The dendrobium devonianum fiber cake according to claim 1, wherein the dendrobium devonianum powder is prepared by the following steps:
pulverizing herba Dendrobii, extracting with water twice at 85-95deg.C for 1.5 hr at 1:70 ratio, filtering, maintaining at 85-95deg.C for 1 hr at 1:10 ratio, filtering, and collecting oversize material;
placing the oversize product into a hydraulic squeezer for slag pressing within 0.5h to obtain residues;
the residue was dried and pulverized in this order.
3. A dendrobium devonianum fiber cake according to claim 2, wherein,
the filtration adopts a 100-mesh vibrating screen;
the pressure of the slag is 20-40MPa, and the time is 10-30 minutes;
the drying temperature is 90-110 ℃ and the drying time is 3-5 hours.
4. The dendrobium devonianum fiber cake according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 3.5 parts of dendrobium devonianum powder, 15 parts of highland barley powder, 42 parts of wheat flour, 10 parts of white granulated sugar and 14 parts of vegetable oil.
5. The method for preparing the dendrobium devonianum fiber cake according to claim 1, which is characterized by comprising the following steps: weighing the raw materials according to the parts by weight, kneading dough, forming, baking and packaging to prepare the dendrobium devonianum fiber cake.
6. The method for preparing dendrobium devonianum fiber cake according to claim 5, wherein the baking temperature is 165-175 ℃ for 19-21min.
7. The method for preparing dendrobium devonianum fiber cake according to claim 5, wherein the raw materials further comprise milk powder, corn starch, sodium bicarbonate, baking powder, ammonium bicarbonate, egg and red rose with heavy petals.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311576492.4A CN117562092A (en) | 2023-11-23 | 2023-11-23 | Dendrobium devonianum fiber cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311576492.4A CN117562092A (en) | 2023-11-23 | 2023-11-23 | Dendrobium devonianum fiber cake and preparation method thereof |
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| CN117562092A true CN117562092A (en) | 2024-02-20 |
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