WO2019090973A1 - 一种菊芋糕及其制作方法 - Google Patents

一种菊芋糕及其制作方法 Download PDF

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WO2019090973A1
WO2019090973A1 PCT/CN2018/073550 CN2018073550W WO2019090973A1 WO 2019090973 A1 WO2019090973 A1 WO 2019090973A1 CN 2018073550 W CN2018073550 W CN 2018073550W WO 2019090973 A1 WO2019090973 A1 WO 2019090973A1
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jerusalem artichoke
extract
homogenate
flower
parts
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PCT/CN2018/073550
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English (en)
French (fr)
Inventor
左兆河
张秀波
杨诚
杨慧敏
史建伟
刘兴岭
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深圳瑞德源健康科技有限公司
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Publication of WO2019090973A1 publication Critical patent/WO2019090973A1/zh

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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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • 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

Definitions

  • the invention relates to the technical field of food processing, in particular to a Jerusalem artichoke cake and a preparation method thereof.
  • Helianthus tuberosus L also known as Ginger, Jerusalem artichoke and Devil Ganoderma lucidum
  • Helianthus tuberosus L is a perennial herb of the genus Asteraceae. It is native to North America and introduced to Europe in the 17th century. Its underground tubers are rich in fructose and other polysaccharides such as starch and inulin. They can be eaten, cooked or porridge, marinated in pickles, dried in Jerusalem, or made into starch and alcohol.
  • Jerusalem artichoke has the effect of lowering blood sugar, promoting the decomposition of sugar, and converting excess sugar into calories, which can improve the body's fat balance.
  • the carbohydrate in Jerusalem artichoke is mainly Jerusalem artichoke powder, which is one of the few soluble dietary fiber found at present.
  • the invention aims at the deficiencies of the prior art, and provides a Jerusalem artichoke cake and a preparation method thereof, so as to obtain a pure natural green health food capable of maintaining the original scent of the Jerusalem artichoke powder.
  • the present invention is achieved by the following technical solution, which provides a Jerusalem artichoke cake composed of the following parts by weight:
  • the invention also provides a method for preparing a Jerusalem artichoke cake, which is used for preparing the above-mentioned Jerusalem artichoke cake, and the method is carried out as follows:
  • the premixing of the Jerusalem artichoke homogenate and the Jerusalem artichoke flower homogenate can fully dissolve the active flavonoids in the Jerusalem artichoke flower into the Jerusalem artichoke homogenate, thereby increasing the nutrition of the mixed homogenate, and ensuring the good color of the finished Jerusalem artichoke cake. .
  • the Jerusalem artichoke bud contains tea polyphenols and catechins. Tea polyphenols and catechins have astringent properties and are irritating to the gastric mucosa. Therefore, the Jerusalem artichoke shoots have not been fully utilized in the food field for a long time.
  • the invention ferments the Jerusalem artichoke shoots for biooxidation, and performs a series of oxidation processes on the catechins and tea polyphenols by using the oxidases contained in the leaves themselves to form the oxidation intermediates theaflavins and thearubigins to reduce the tea.
  • the astringency of polyphenols and catechins reduces the stimulation of the gastric mucosa and is more suitable for consumption.
  • the fermented Jerusalem artichoke shoots also have the effects of lowering blood fat and preventing cardiovascular and cerebrovascular diseases.
  • step S05 Passivation and pulverization of Jerusalem artichoke bud oxidase: the product of the step S04 is placed in a freeze dryer to pass through a low temperature passivation drying, and then the dried product is ground into a powder to obtain a Jerusalem artichoke bud powder.
  • the invention freezes and freezes the fermentation product of the Jerusalem artichoke shoots on the one hand, and can passivate the activity of the residual polyphenol oxidase after the fermentation, thereby preventing the oxidation of the phenol oxidase in the process, and affecting the taste and nutritional value of the finished product; During the freezing process, the moisture content in the leaves of Jerusalem artichoke can be continuously reduced and the shelf life can be extended.
  • S08 compounding and molding: adding the Jerusalem artichoke powder, the Jerusalem artichoke sprout extract, the grape seed extract and the Taishan Cordyceps extract in proportion to the mixed homogenate, and cooking the raw material after the cooking is completed.
  • the second homogenization and degassing, the homogenized liquid is sieved, poured into a prepared mold, and chopped at a low temperature and then cut into small pieces for use.
  • the main components in the auxiliary powder are flavonoids, proanthocyanidin oligomers and cordycepin, all of which are water-soluble active ingredients, which are easily dissolved during soaking.
  • Flavonoids have anti-inflammatory, anti-bacterial and anti-viral effects, which can significantly improve human immunity;
  • proanthocyanidin oligomers have strong free radical scavenging ability and in vivo activity, and have the effects of beauty and beauty, improving sleep and alleviating menopausal syndrome;
  • Cordycepin is a nucleotide active substance, which has anti-tumor, anti-aging, and free radical scavenging effects; the addition of each extract to the mixed homogenate for cooking can fully release and fuse various active ingredients, which is beneficial to achieve
  • the synergistic effect between various ingredients, the soluble solid content in the raw material is more than 75% at the end of cooking; at the same time, the substance with bad volatile odor in the mixed component can be removed during the cooking process, so that the finished product has
  • step S09 Baking: The product obtained in the step S08 is baked in an oven to obtain a Jerusalem artichoke cake. Before baking, you can sprinkle seasonings, such as oligofructose, so that the Jerusalem artichoke cake has different flavors.
  • step S01 and step S02 can be exchanged
  • step S07 can be set before step S04, and the like.
  • the ascorbic acid solution having a concentration of 0.02-0.05% is added when the tuber of the Jerusalem artichoke is broken; after the crushing, the colloid mill is used for homogenization, and the working pressure of the colloid mill is 300-500 kgf/cm 2 when homogeneous.
  • the time is 10 to 30 minutes.
  • Adding anti-blood acid solution can protect the color, so that the Jerusalem artichoke tuber maintains its natural color, ensuring that the final prepared Jerusalem artichoke cake has bright color.
  • ascorbic acid solution it can also be protected by other suitable liquids, such as lemon juice. Water, etc.
  • the prepared Jerusalem artichoke flower is: when the Jerusalem artichoke enters the flower bud stage, it is collected at 9-10 o'clock in the clear weather, and the dewdrop on the Jerusalem artichoke flower is evaporated and dried; the Jerusalem artichoke flower is homogenized by high pressure.
  • the machine is homogenized, the working pressure of the high-pressure homogenizer is 150-200 bar, and after homogenization, the sieve is passed through 50-100 mesh to obtain the homogenate of Jerusalem artichoke.
  • the content of various trace elements in flower buds was higher than that in blooming Jerusalem artichoke.
  • the content of trace elements in Jerusalem artichoke buds Mg content 1462mg/kg, Ca content 5621mg/kg, Fe content 77mg/kg, Zn content 16mg/kg, Mn
  • the content of trace elements is 16mg/kg; the content of trace elements in the flowering Jerusalem artichoke: 709mg/kg Mg content, 2218mg/kg Ca content, 51mg/kg Fe content, 10mg/kg Zn content, 6.1mg/kg Mn content, so the Jerusalem artichoke flower is preferably bud.
  • the Jerusalem artichoke flower homogenate prepared by the Jerusalem artichoke flower bud is mixed with the Jerusalem artichoke shoots for fermentation.
  • the trace elements and active substances in the flower bud are more likely to play a role in the fermentation process, and promote the active ingredients of the Jerusalem artichoke shoots. Synergistic synergy to increase the taste and nutrient content of the product.
  • the thickness during the fermentation is about 10-20 cm
  • the indoor temperature is controlled at 25-35 ° C
  • the relative humidity of the air in the stack is 60-80%
  • the fermentation time is 12-36 h.
  • Fermentation conditions are very important for the fermentation process. According to the optimization experiment of the present invention, the fermentation effect is best when the fermentation conditions are used for the fermentation, and the obtained products are the most in terms of taste and nutrient content. Excellent.
  • the degree of vacuum of the freeze dryer is 100-150 mbar, and the moisture content of the leaves of the Jerusalem artichoke is 10-15% after drying; the dried product is ground into a powder in an ultrafine pulverizer, and then drum is used.
  • the method of wind countercurrent separation separates the leaf epidermis from the leaf powder in the powder, and collects the Jerusalem artichoke bud powder; the pulverization fineness of the ultrafine pulverizer is 150-200 mesh, and the working speed is 15000-20,000 rh/min.
  • the adenoids in the epidermis of the leaves secrete alkaloids, such as nicotine, terpenoids, etc.
  • the present invention uses a blast countercurrent separation method to separate the leaf epidermis from the leaf powder in the powder, and removes the epidermal hair, thereby reducing the pair of such substances. The impact of product quality, get a better taste of drinking.
  • the second homogenization adopts high pressure homogenization; the degassing adopts vacuum degassing, the vacuum degree is 0.05-0.5 MPa, the temperature is 30-40 ° C; the temperature at low temperature freezing is 0-4 ° C, The time is 10 to 15 hours.
  • the purpose of the second homogenization in the present invention is to further break the auxiliary material to fully release the active ingredient therein in the raw material liquid, so that the raw material liquid is rich in nutrients; the purpose of degassing is to remove the air bubbles in the raw material liquid and avoid affecting the finished product. After quality, after homogenization, it can be used for more than 200 mesh.
  • the baking temperature is 110 to 130 ° C, and the baking time is 20 to 30 min.
  • the step S09 further comprises the step S10: sterilizing and packaging: the product obtained in the step S09 is cooled to room temperature, sterilized, sterilized, and then packed into a small package to obtain a Jerusalem artichoke cake product.
  • the sterilization method is microwave sterilization, and the microwave frequency during sterilization is 2000 to 5000 MHz, and the time is 2 to 3 minutes.
  • other feasible sterilization methods can be used.
  • the steps of the method for preparing the Jerusalem artichoke cake are complementary and indispensable, and are an organic whole.
  • the present invention takes materials from a single raw material (for example, selection of Jerusalem artichoke flowers) and treatment (for example, raw materials). In what form, it is optimized to choose how to mix the different raw materials, and finally prepare the Jerusalem artichoke cake with flavor, taste and nutrition.
  • the Jerusalem artichoke cake provided by the present invention combines various active ingredients of Jerusalem artichoke shoots, Jerusalem artichoke flowers, grape seeds and Taishan Cordyceps militaris, each component has the functions of scavenging free radicals and inhibiting lipid peroxidation, and more When the substances are used in combination, the antioxidant activity is higher than that of the single component, and each active ingredient has a synergistic effect.
  • the epidermis of the Jerusalem artichoke leaves is removed, the influence of the alkaloids in the gland on the product quality is reduced, and the astringent effect of such substances on the gastric mucosa and the intestine is reduced, and at the same time, it is better.
  • the quality of food is better.
  • the Jerusalem artichoke cake provided by the invention has the components of Jerusalem artichoke tuber and Jerusalem artichoke powder, wherein the Jerusalem artichoke powder has a high content, and has the functions of regulating intestinal function, maintaining intestinal flora balance and improving constipation.
  • the baking process can be carried out, and the mouthfeel of the outer coke can be obtained.
  • the present embodiment provides a Jerusalem artichoke cake and a preparation method thereof, wherein the Jerusalem artichoke cake is composed of the following parts by weight:
  • the present embodiment further provides a method for preparing a Jerusalem artichoke cake for preparing the above-mentioned Jerusalem artichoke cake, and the method is carried out as follows:
  • S02 Preparation of Jerusalem artichoke flower homogenate: The prepared Jerusalem artichoke flower is washed and dried, placed in a high-pressure homogenizer and homogenized under a pressure of 200 bar, and the Jerusalem artichoke flower homogenate is obtained, and sieved through an 80 mesh sieve for use. Among them, the prepared Jerusalem artichoke flower is collected from the Jerusalem artichoke when it enters the flower bud stage, and is 9 to 10 o'clock in the clear weather, and the dewdrop on the Jerusalem artichoke flower is evaporated and dried.
  • S04 Fermentation of Jerusalem artichoke shoots: Repeat the preparation of the prepared Jerusalem artichoke shoots until the Jerusalem artichoke leaves are evenly stripped, then spread evenly, spread the thickness to 15cm, cover it with breathable cotton cloth, and ferment, indoor temperature during fermentation The temperature was 30 ° C, the humidity was 70%, and the fermentation time was 24 h. Among them, the prepared Jerusalem artichoke shoots are the top shoots of Jerusalem artichokes in the growing season.
  • step S05 Passivation and pulverization of the bud oxidase of Jerusalem artichoke: the product of the step S04 is placed in the low temperature passivation leaf of the freeze dryer to reduce the moisture content of the leaf, and the vacuum degree of the freeze dryer is 120 mbar, then the dried shoots were ground into a powder in an ultrafine pulverizer, the pulverization fineness was 150 mesh, the speed of the ultrafine pulverizer was set to 15000 r/min, and then the powder was pulverized by a countercurrent separation method. The epidermis hair was separated from the leaf powder, and the Jerusalem artichoke bud powder was collected.
  • S08 compounding and molding: adding the Jerusalem artichoke powder, the Jerusalem artichoke sprout extract, the grape seed extract and the extract of Taishan Cordyceps militaris in proportion to the mixed homogenate, and the solid content in the raw material liquid is reached at the end of cooking. 75%, the raw material after boiling is heated in a high-pressure homogenizer for secondary homogenization and degassing in a vacuum degasser, the homogenization pressure is 200 bar, the vacuum degree of the vacuum degasser is 0.1 MPa, the temperature At 35 ° C, the homogenized liquid is sieved, poured into a prepared mold, and frozen at a low temperature of 4 ° C, and then cut into small pieces for use.
  • step S10 Sterilization and packaging: the product obtained in the step S09 is cooled to a normal temperature, and then sterilized by microwave sterilization at a microwave frequency of 3000 MHz for 2.5 min, and then sterilized and placed in a small package to obtain a finished product of the Jerusalem artichoke cake. .
  • the present embodiment provides a Jerusalem artichoke cake and a preparation method thereof, wherein the Jerusalem artichoke cake is composed of the following parts by weight:
  • the present embodiment further provides a method for preparing a Jerusalem artichoke cake for preparing the above-mentioned Jerusalem artichoke cake, and the method is carried out as follows:
  • S02 Preparation of Jerusalem artichoke flower homogenate: The prepared Jerusalem artichoke flower is washed and dried, placed in a high-pressure homogenizer and homogenized under a pressure of 150 bar, and the Jerusalem artichoke flower homogenate is obtained, and passed through a 50 mesh sieve for use. Among them, the prepared Jerusalem artichoke flower is collected from the Jerusalem artichoke when it enters the flower bud stage, and is 9 to 10 o'clock in the clear weather, and the dewdrop on the Jerusalem artichoke flower is evaporated and dried.
  • S04 Fermentation of Jerusalem artichoke shoots: Repeat the preparation of the prepared Jerusalem artichoke shoots until the Jerusalem artichoke leaves are evenly stripped, then spread evenly, spread the thickness to 10cm, cover it with breathable cotton cloth, and ferment, indoor temperature during fermentation The temperature was 25 ° C, the humidity was 80%, and the fermentation time was 12 h. Among them, the prepared Jerusalem artichoke shoots are the top shoots of Jerusalem artichokes in the growing season.
  • step S05 Passivation and pulverization of the bud oxidase of Jerusalem artichoke: the product of the step S04 is placed in the low temperature passivation leaf of the freeze dryer to reduce the moisture content of the leaf, and the vacuum degree of the freeze dryer is 150 mbar, then the dried shoots were ground into a powder in an ultrafine pulverizer, the pulverization fineness was 150 mesh, the speed of the ultrafine pulverizer was set to 18000 r/min, and then the leaves in the powder were blasted by countercurrent separation. The epidermis hair was separated from the leaf powder, and the Jerusalem artichoke bud powder was collected.
  • S08 compounding and molding: adding the Jerusalem artichoke powder, the Jerusalem artichoke sprout extract, the grape seed extract and the extract of Taishan Cordyceps militaris in proportion to the mixed homogenate, and the solid content in the raw material liquid is reached at the end of cooking. 75%, the raw material after boiling is heated in a high-pressure homogenizer for secondary homogenization and degassing in a vacuum degasser, the homogenization pressure is 150 bar, the vacuum degree of the vacuum degasser is 0.05 MPa, the temperature At 30 ° C, the homogenized liquid is sieved, poured into a prepared mold, and frozen at a low temperature of 4 ° C, and then cut into small pieces for use.
  • step S10 Sterilization and packaging: the product obtained in the step S09 is cooled to a normal temperature, and then sterilized by microwave sterilization at a microwave frequency of 4000 MHz for 2 min, and then sterilized and placed in a small package to obtain a finished Jerusalem artichoke cake.
  • the present embodiment provides a Jerusalem artichoke cake and a preparation method thereof, wherein the Jerusalem artichoke cake is composed of the following parts by weight:
  • the present embodiment further provides a method for preparing a Jerusalem artichoke cake for preparing the above-mentioned Jerusalem artichoke cake, and the method is carried out as follows:
  • S02 Preparation of Jerusalem artichoke flower homogenate: The prepared Jerusalem artichoke flower is washed and dried, placed in a high-pressure homogenizer and homogenized under a pressure of 200 bar, and the Jerusalem artichoke flower homogenate is obtained, and passed through a 100 mesh sieve for use. Among them, the prepared Jerusalem artichoke flower is collected from the Jerusalem artichoke when it enters the flower bud stage, and is 9 to 10 o'clock in the clear weather, and the dewdrop on the Jerusalem artichoke flower is evaporated and dried.
  • S04 Fermentation of Jerusalem artichoke shoots: repeatedly prepare the prepared Jerusalem artichoke shoots until the Jerusalem artichoke leaves are evenly stripped, then spread evenly, spread the thickness to 20cm, cover it with breathable cotton cloth, and ferment, indoor temperature during fermentation The temperature was 35 ° C, the humidity was 60%, and the fermentation time was 36 h. Among them, the prepared Jerusalem artichoke shoots are the top shoots of Jerusalem artichokes in the growing season.
  • step S05 Passivation and pulverization of the bud oxidase of Jerusalem artichoke: the product of the step S04 is placed in the low temperature passivation leaf of the freeze dryer to reduce the moisture content of the leaf, and the vacuum degree of the freeze dryer is 100 mbar, then the dried shoots were ground into a powder in an ultrafine pulverizer, the pulverization fineness was 200 mesh, the speed of the ultrafine pulverizer was set to 20000 r/min, and then the leaves in the powder were pulverized by countercurrent separation. The epidermis hair was separated from the leaf powder, and the Jerusalem artichoke bud powder was collected.
  • S08 compounding and molding: adding the Jerusalem artichoke powder, the Jerusalem artichoke sprout extract, the grape seed extract and the extract of Taishan Cordyceps militaris in proportion to the mixed homogenate, and the solid content in the raw material liquid is reached at the end of cooking.
  • the raw material after boiling is heated in a high-pressure homogenizer for secondary homogenization and degassing in a vacuum degasser, the homogenization pressure is 200 bar, the vacuum degree of the vacuum degasser is 0.5 MPa, the temperature At 40 ° C, the homogenized liquid is sieved, poured into a prepared mold, and frozen at 4 ° C at low temperature, and then cut into small pieces for use.
  • step S10 Sterilization and packaging: the product obtained in the step S09 is cooled to a normal temperature, and then sterilized by microwave sterilization at a microwave frequency of 5000 MHz for 2 min, and then sterilized and placed in a small package to obtain a finished Jerusalem artichoke cake.
  • the present comparative example differs from the third embodiment only in that the Jerusalem artichoke shoots are directly subjected to the step S05 without going through the step S04, and the other conditions are completely the same as those of the third embodiment.
  • the present comparative example differs from Example 3 only in that, in step S02, the present comparative example uses blooming Jerusalem artichoke flowers instead of flower buds, and other conditions are exactly the same as in Example 3.
  • the sensory evaluation analysis was carried out from three aspects of color, tissue morphology and odor, and the evaluation criteria are shown in Table 1.
  • Comparative Example 3 is a cherry blossom Jerusalem artichoke health cake
  • Comparative Example 4 is a Jerusalem artichoke fried cake.
  • Example 1 46 25 twenty three 94
  • Example 2 45 twenty four twenty three 92
  • Example 3 45 25 twenty two 92
  • Comparative example 1 40 twenty one twenty one 82
  • Comparative example 2 40 twenty two twenty one 83
  • Comparative example 3 38 twenty one 20 79 Comparative example 4 40 20 twenty two 82
  • Example 1 twenty three 26 5.9
  • Example 2 30 twenty two 6.3
  • Table 3 above shows that the total sugar and protein content of the Jerusalem artichoke cake provided by the examples of the present invention reaches a high level and has high nutritional value.
  • the Jerusalem artichoke cake obtained in the examples of the present invention is stored under normal temperature conditions and a relative humidity of 80% for at least 6 months, and the total number of food hygiene microbial colonies (GB/T4789.2-2010) and coliform bacteria are determined respectively during storage. (GB/T4789.3-2010) and related pathogenic bacteria (Salmonella, Shigella, Vibrio parahaemolyticus, etc.), the results are shown in Table 4.
  • the hyperglycemia control group refers to normal feeding after induction of hyperglycemia symptoms.
  • a blank control group refers to a condition in which hyperglycemia is not induced and normal feeding is performed.
  • the data in the above Table 5 is the average value of each group.
  • the Jerusalem artichoke cake prepared in the examples of the present invention has a significant effect on reducing blood sugar in mice, and has high health care value.
  • the Jerusalem artichoke cake prepared in the first to third embodiments of the present invention was used for a diabetic person for a period of time to demonstrate the hypoglycemic effect of the Jerusalem artichoke cake of the present invention.
  • Experimental staff 120 cases of outpatients and inpatients with complete data were randomly divided into 6 groups, 3 of which were treated group and 3 were control group.
  • the treatment group was 30-60 years old and the course was 0.5-14. In the year, the control group was 23 to 58 years old and the course of disease was 1.5 to 12 years.
  • the control group and the treatment group had the same diet and the same diet.
  • the control group 3 was a blank control.
  • the treatment group was fed with the Jerusalem artichoke cake provided by the present invention half an hour after the meal on the basis of the control group 3, and the treatment group 1 plus The Jerusalem artichoke cake prepared in Example 1 was treated, the treatment group 2 was fed with the beverage prepared in Example 2, and the treatment group 3 was supplemented with the Jerusalem artichoke cake prepared in Example 3.
  • the control 1 and the control 2 were fed with the Jerusalem artichoke cakes provided in Comparative Example 1 and Comparative Example 2 half an hour after the meal on the basis of the control group 3, respectively.
  • mice Twenty healthy male Kunming mice were selected and weighed between 10 and 15 g. They were randomly divided into six groups, 20 in each group. Three groups of experimental groups and three groups of control groups were set up. The experimental group was fed with the Jerusalem artichoke cake obtained in the examples of the present invention every day, the control 1 and the control group 2 were fed with the Jerusalem artichoke cake provided in Comparative Example 1 and Comparative Example 2, and the control group 3 was normally fed as the blank control group, and the feeding cycle was 15 days. Before administration of the test sample, 0.1 g of mouse feces was aseptically diluted, 10-fold serial dilution, and the appropriate dilution was selected to inoculate each medium.
  • mice were sacrificed by cervical dislocation, and rectal feces were taken to detect the intestinal flora, as described above. The results are shown in Table 7.
  • the Jerusalem artichoke cake obtained in the examples of the present invention has an effect of promoting the increase of the total number and type of intestinal flora of the mouse, and can better improve the intestinal function.
  • composition of the Jerusalem artichoke cake provided by the embodiment of the invention contains active components such as chlorogenic acid, flavonoids, proanthocyanidins and cordycepic acid, and has strong ability to scavenge free radicals.
  • active components such as chlorogenic acid, flavonoids, proanthocyanidins and cordycepic acid.
  • the experiment is combined with in vitro experiments and animal experiments. Free radicals and antioxidant activities were tested in the following ways:
  • the hydroxyl radical ( ⁇ OH) scavenging rate was calculated by the ferrous sulfate-hydrogen peroxide method; the lipid oxidation inhibition rate and DPPH clearance rate were measured by colorimetric method.
  • the Jerusalem artichoke cakes obtained in Examples 1 to 3 of the present invention were subjected to tests for hydroxyl radical ( ⁇ OH) scavenging rate, lipid oxidation inhibiting rate, and DPPH scavenging rate, and the test results are shown in Table 9.
  • ⁇ OH hydroxyl radical
  • the Jerusalem artichoke cake obtained in each of the examples of the present invention has a strong effect of scavenging free radicals and inhibiting lipid oxidation.
  • SOD superoxide dismutase
  • NBT nitroblue tetrazolium
  • MDA malondialdehyde value
  • TAA 2-thiobarbituric acid
  • T-AOC total antioxidant capacity
  • the data in the above Table 10 is the average value of each group.
  • the Jerusalem artichoke cake obtained in each of the examples of the present invention has a remarkable effect in increasing the serum SOD and T-AOC activity of the rat, and also has a strong reduction of MDA. The role of the value.
  • the Jerusalem artichoke cakes of Examples 1 to 3 of the present invention were used for the elderly to observe the effect of the Jerusalem artichoke cake on the activity of the antioxidant system in human serum.
  • Experimental staff 100 people from the age of 60 or older in the region, including 40 males and 60 females. They were randomly divided into three experimental groups and one control group, each group containing 10 males and 15 females.
  • the control group and the experimental group had the same diet and the same work and rest, the control group 3 was used as the blank control group, and the experimental group was fed with the Jerusalem artichoke cake provided by the embodiment of the present invention on the basis of the control group 3, and the experimental group 1 plus The Jerusalem artichoke cake prepared in Example 1 was fed, the experimental group 2 was fed with the beverage prepared in Example 2, and the experimental group 3 was fed with the beverage prepared in Example 3.
  • the Jerusalem artichoke cake obtained in Comparative Example 1 and Comparative Example 2 was added to each meal on the basis of the control group 3, respectively.
  • Four weeks as a course of treatment one patient in the control group and the experimental group were randomly selected after one course of treatment. After taking blood, the serum was separated and the relevant antioxidant system indicators were determined. The results are shown in Table 11 below.
  • the Jerusalem artichoke cake has a remarkable effect in improving the activity of the human antioxidant system.
  • the Jerusalem artichoke cake obtained by the invention has remarkable effects in improving the activity of the human antioxidant system and controlling and lowering blood sugar, and has great market development and health care value.

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Abstract

一种菊芋调味品，包括以下重量份数的组分：菊芋块茎40～60份，菊芋花15～25份，干葡萄籽10～20份，菊芋嫩芽15～25份，泰山蛹虫草10～20份。其制作方法包括：制备菊芋匀浆、菊芋花匀浆；将菊芋匀浆和菊芋花匀浆混合进行发酵、过滤、浓缩后得到发酵产物；将菊芋嫩芽反复揉捻至菊芋叶均匀成条后均匀摊放，进行生物氧化后置于冷冻干燥机中低温钝化、干燥，将干燥后的产物研磨成粉末后过筛，于水中冰浴进行反复超声波破碎提取，提取液浓缩，得到菊芋嫩芽提取物；将干葡萄籽及泰山蛹虫草分别研磨成粉末后过筛，分别于水中冰浴进行超声波破碎提取，提取液浓缩，得到葡萄籽提取物和泰山蛹虫草提取物；将菊芋嫩芽提取物、葡萄籽提取物和泰山蛹虫草提取物加入发酵产物中混合，再加入盐水后得到菊芋调味品。

Description

一种菊芋糕及其制作方法 技术领域
本发明涉及食品加工技术领域，尤其涉及一种菊芋糕及其制作方法。
背景技术
菊芋(Helianthus tuberosus L)，又名地姜、洋姜和鬼子姜，是菊科向日葵属多年生草本植物，原产北美洲，十七世纪传入欧洲，后传入中国。其地下块茎富含淀粉、菊糖等果糖多聚物，可以食用，煮食或熬粥，腌制咸菜，晒制菊芋干，或作制取淀粉和酒精原料。菊芋有降低血糖，促进糖分分解，使过剩糖分转化为热量的作用，可改善体内的脂肪平衡。菊芋中的碳水化合物主要是菊芋粉，是目前发现的少有的几种可溶性膳食纤维之一。其热值低，具有非胰岛素依赖和非龋性等特点，被作为优质的膳食纤维源和脂肪替代物，广泛用于乳制品、面包、糖果、饮料、调味品、功能性食品、药品和保健品等食品的制作。目前大多用来提取菊芋粉。
随着社会的发展，人们生活水平的日益提高，健康消费、时尚消费要求逐渐提高，消费的价值观正在发生着本质变化，正朝着原生态、高品质、健康、时尚方向发展。菊糖具有膳食纤维和低聚糖的双重特性，有着广阔的市场前景。目前菊芋的利用方式相对单一，对其块茎利用的研究也鲜有报道，多用于腌制咸菜等初级加工，如何能充分利用菊芋块茎丰富的营养物质及开发其保健养生功能，成为今后研究急需解决的问题。
发明内容
本发明针对现有技术的不足，提供一种菊芋糕及其制作方法，以获得能够保持菊芋粉原有清香气味，同时具有的纯天然绿色健康食品。
本发明是通过如下技术方案实现的，提供一种菊芋糕，由以下重量份数的组分组成：
菊芋块茎50～80份，菊芋粉50～70份，菊芋花15～20份，菊芋嫩芽 10～15份，葡萄籽10～25份，泰山蛹虫草10～15份。
本发明还提供一种菊芋糕的制作方法，用于制作上述菊芋糕，所述方法按照如下步骤进行：
S01：菊芋匀浆的制备：将备好的新鲜菊芋块茎洗净、晾干、破碎后均质，得到菊芋匀浆。
S02：菊芋花匀浆的制备：将备好的菊芋花洗净晾干后均质，得到菊芋花匀浆。
S03：混合匀浆的制备：将所述菊芋匀浆与所述菊芋花匀浆混合后过筛，得到混合匀浆备用。
本发明将菊芋匀浆与菊芋花匀浆预先混合可以使菊芋花中的活性成分类黄酮充分溶解于菊芋匀浆中，增加了混合匀浆的营养性，同时可以保证成品菊芋糕具有良好的色泽。
S04：菊芋嫩芽发酵：将备好的菊芋嫩芽进行反复揉捻直至菊芋叶均匀成条，然后均匀摊放，用透气棉布对其进行遮盖后进行发酵。
菊芋嫩芽中含有茶多酚及儿茶素，茶多酚及儿茶素具有收敛性，对胃粘膜产生刺激，因此，长期以来菊芋嫩芽在食品领域一直未得到充分利用。本发明将菊芋嫩芽发酵，进行生物氧化，利用叶片自身含有的氧化酶类对儿茶素及茶多酚进行一系列的氧化过程，生成氧化中间产物茶黄素及茶红素，以减少茶多酚及儿茶素的收敛性，降低对胃粘膜的刺激，更适宜食用，同时发酵后的菊芋嫩芽还具有降血脂、预防心脑血管疾病的功效。
S05：菊芋嫩芽氧化酶的钝化及粉碎：将所述步骤S04的产物置于冷冻干燥机中低温钝化干燥，然后将干燥后的产物研磨成粉末，得到菊芋嫩芽粉末。
本发明将菊芋嫩芽发酵产物进行真空冷冻干燥，一方面可以钝化发酵后 剩余多酚氧化酶类的活性，防止其在加工过程中继续氧化，影响成品口感及营养价值；另一方面，真空冷冻过程中可以继续降低菊芋叶片中的水分含量，延长其保质期。
S06：菊芋嫩芽提取液制备：将所述菊芋嫩芽粉末于水中冰浴进行反复超声波破碎提取，直至残渣为灰白色，收集提取液浓缩后得到菊芋嫩芽提取物。
S07：辅料提取物制备：将葡萄籽及泰山蛹虫草分别研磨成粉末状后过筛，分别于水中进行反复超声波破碎提取，直至残渣为灰白色，收集提取液浓缩后得到葡萄籽提取物和泰山蛹虫草提取物。
S08：调配及成型：在所述混合匀浆中按照比例添加菊芋粉、菊芋嫩芽提取物、葡萄籽提取物及泰山蛹虫草提取物后煮制，将煮制完成后的原料趁热进行二次均质并脱气，均质液过筛后倒入备好的模具中，低温凝冻后切小块备用。
辅料粉末中主要成分分别为黄酮素、原花青素低聚物及虫草素，均为水溶性活性成分，浸泡过程中易溶出。黄酮素具有抗炎、抗菌、抗病毒的作用，可以显著提高人体免疫力；原花青素低聚物具有很强的自由基清除能力及体内活性，具有美容养颜、改善睡眠及减轻更年期综合征等功效；虫草素属于核苷酸类活性物质，具有抗肿瘤、抗衰老、清除体内自由基等功效；混合匀浆中加入各提取物进行煮制，可以使各种活性成分充分释放及融合，有利于达到各种成分之间协同增效的作用，煮制结束时原料中可溶性固形物含量达到75％以上；同时煮制过程中可以去除混合成分中具有不良挥发性气味的物质，使成品具有良好的口感。
S09：烘烤：在所述步骤S08得到的产物放入烤箱中烘烤，得到菊芋糕。烘烤前可以先撒调味料，比如低聚果糖，使得到的菊芋糕具有不同口味。
本发明提供的方法中，各个步骤间的顺序不唯一，可以改变，比如步骤S01和步骤S02可以交换顺序，步骤S07可以设置在步骤S04之前等。
作为优选，所述步骤S01中，菊芋块茎破碎时加入浓度为0.02～0.05％的抗坏血酸溶液；破碎后采用胶体磨进行均质，均质时胶体磨工作压力为300～500kgf/cm 2，均质时间为10～30min。
加入抗血酸溶液可以起到护色作用，使菊芋块茎保持本色，保证最终制得的菊芋糕色泽鲜亮，除了喷抗坏血酸溶液外，还可以采用其他合适的液体进行护色，比如含柠檬汁的水等。
作为优选，所述步骤S02中，备好的菊芋花为：菊芋进入花蕾期时，在天气晴朗的上午9～10点，待菊芋花上的露珠蒸发干燥后采集得到；菊芋花采用高压均质机均质，高压均质机的工作压力为150～200bar，均质后过50～100目筛，得到菊芋花匀浆。
花蕾中多种微量元素的含量高于盛开的菊芋花中的含量，菊芋花蕾中微量元素含量：Mg含量1462mg/kg，Ca含量5621mg/kg，Fe含量77mg/kg，Zn含量16mg/kg，Mn含量16mg/kg；盛开的菊芋花中微量元素含量：Mg含量709mg/kg，Ca含量2218mg/kg，Fe含量51mg/kg，Zn含量10mg/kg，Mn含量6.1mg/kg，所以菊芋花优选为花蕾。采用菊芋花蕾制备的菊芋花匀浆与菊芋嫩芽混合进行发酵，相对于盛开的菊芋花，花蕾中的微量元素及活性物质在发酵过程中更容易发挥作用，促进与菊芋嫩芽各活性成分之间的协同增效作用，增加产品的食用口感及营养物质含量。
作为优选，所述步骤S04中，发酵时摊放厚度约为10～20cm，室内温度控制在25～35℃，堆内空气相对湿度为60～80％，发酵时间为12～36h。
发酵条件对发酵过程是十分重要的，本发明经过多次优化实验得知，采 用上述发酵条件进行发酵时，发酵效果是最好的，得到的产品在食用口感、营养物质含量等方面均是最优的。
作为优选，所述步骤S05中，冷冻干燥机真空度为100～150mbar，干燥后菊芋叶片中水分含量为10～15％；干燥后的产物置于超微粉碎机中研磨成粉末，然后采用鼓风逆流分离的方法将粉末中叶片表皮毛与叶片粉末分离，收集得到菊芋嫩芽粉末；超微粉碎机的粉碎细度为150～200目，工作转速为15000～20000r/min。
叶片表皮毛中腺体分泌生物碱类物质，如尼古丁、类萜等，本发明采用鼓风逆流分离方法将粉末中叶片表皮毛与叶片粉末分离，将其表皮毛去除，可以减少此类物质对产品品质的影响，获得更好的饮用口感。
作为优选，所述步骤S06和所述步骤S07中，超声波破碎仪的超声时间：间隔时间＝5s:5s，总时长30～45min，冰浴温度为4℃；浓缩时采用旋转蒸发仪，操作参数为：转速100～150r/min，温度40～50℃，时间30～45min。
作为优选，所述步骤S08中，二次均质采用高压均质；脱气采用真空脱气，真空度为0.05-0.5MPa，温度为30～40℃；低温凝冻时温度为0～4℃，时间为10～15h。
本发明中进行二次均质的目的是将辅料进一步破碎，使其充分释放其中的活性成分于原料液中，使原料液营养丰富；脱气的目的是除去原料液中的气泡，避免影响成品品质，均质后可以过200目以上的筛备用。
作为优选，所述步骤S09中，烘烤温度为110～130℃，烘烤时间为20～30min。
作为优选，所述步骤S09之后还包括步骤S10：灭菌及包装：将所述步骤S09中得到的产物冷却至常温后灭菌，灭菌后分装入小包装中得到菊芋糕成 品。
作为优选，所述灭菌方式为微波灭菌法，灭菌时微波频率为2000～5000MHz，时间为2～3min。除此之外还可以采用其他可行的灭菌法方式。
本发明菊芋糕制作方法的各个步骤相辅相成、缺一不可，是一个有机的整体，针对制备菊芋糕所使用的原料，本发明从单一原料的取材(例如菊芋花取材的选择)、处理(例如原料是以何种形式加入)，到不同原料间如何进行配合，均进行了优化选择，最终制备得到了风味、口感、营养俱佳的菊芋糕。
本发明实施例提供的技术方案可以包含以下有益效果：
(1)本发明提供的菊芋糕中融合了菊芋嫩芽、菊芋花、葡萄籽及泰山蛹虫草的多种活性成分，各成分均具有清除自由基、抑制脂质过氧化过程的功能，并且多种物质组合使用时抗氧化活性高于单一组成成分，各活性成分之间具有协同增效作用。
(2)本发明添加的菊芋嫩芽经过生物发酵过程，发酵过程中儿茶素及茶多酚在氧化酶的作用下生成茶黄素和茶红素，减少了对胃粘膜的刺激性，同时具有降血脂和预防心脑血管疾病的功效，使制得的菊芋糕营养丰富。
(3)本发明中去除了菊芋叶片表皮毛，减少了腺体中生物碱类物质对产品品质的影响，降低了食用后此类物质对胃粘膜及肠道的收敛作用，同时可以获得更好的食用品质。
(4)本发明提供的菊芋糕中添加了菊芋块茎与菊芋粉成分，其中的菊芋粉含量较高，具有调节肠道功能，维持肠道菌群平衡及改善便秘的功能。
(5)本发明制作的菊芋糕成型后经过烘烤过程，可以获得外焦里嫩的口感。
具体实施方式
为了使本技术领域的人员更好地理解本发明中的技术方案,下面对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都应当属于本发明的保护范围。
实施例1
本实施例提供一种菊芋糕及其制作方法，所述菊芋糕由以下重量份数的组分组成：
菊芋块茎50份，菊芋粉50份，菊芋花15份，菊芋嫩芽15份，葡萄籽25份，泰山蛹虫草15份。
本实施例还提供一种菊芋糕的制作方法，用于制作上述菊芋糕，所述方法按照如下步骤进行：
S01：菊芋匀浆的制备：将备好的新鲜菊芋块茎洗净、晾干后置于破碎机中破碎，破碎时加入浓度为0.02％的抗坏血酸溶液护色，破碎后置于胶体磨中均质，得到菊芋匀浆；胶体磨的工作压力为300kgf/cm 2，均质时间为30min。
S02：菊芋花匀浆的制备：将备好的菊芋花洗净晾干后置于高压均质机中在200bar压力下均质，得到菊芋花匀浆，过80目筛备用。其中，备好的菊芋花为菊芋进入花蕾期时，在天气晴朗的上午9～10点，待菊芋花上的露珠蒸发干燥后采集得到。
S03：混合匀浆的制备：将所述菊芋匀浆与所述菊芋花匀浆混合后过筛，得到混合匀浆备用。
S04：菊芋嫩芽发酵：将备好的菊芋嫩芽进行反复揉捻直至菊芋叶均匀成条，然后均匀摊放，摊放厚度为15cm，用透气棉布对其进行遮盖后进行发酵，发酵时室内温度为30℃，湿度70％，发酵时间为24h。其中，备好的菊芋嫩芽为处在生长期的菊芋顶部嫩芽。
S05：菊芋嫩芽氧化酶的钝化及粉碎：将所述步骤S04的产物置于冷冻干燥机中低温钝化叶片中多酚氧化酶活性，同时降低叶片中水分含量，冷冻干燥机真空度为120mbar，然后将干燥后的嫩芽置于超微粉碎机中研磨成粉末，粉碎细度为150目，超微粉碎机转速设置为15000r/min，然后采用鼓风逆流分离的方法将粉末中叶片表皮毛与叶片粉末分离，收集得到菊芋嫩芽粉末。
S06：菊芋嫩芽提取液制备：将所述菊芋嫩芽粉末于水中冰浴4℃进行反复超声波破碎提取，直至残渣为灰白色，超声总时长为30min，超声时间：间隔时间＝5s:5s，收集提取液于旋转蒸发仪中浓缩后得到菊芋嫩芽提取物；旋转蒸发仪转速100r/min，水浴温度为40℃，时间45min。
S07：辅料提取物制备：将葡萄籽及泰山蛹虫草分别研磨成粉末状后过筛，分别于水中进行反复超声波破碎提取，直至残渣为灰白色，超声总时长为30min，超声时间：间隔时间＝5s:5s，分别收集提取液于旋转蒸发仪中浓缩后得到葡萄籽提取物和泰山蛹虫草提取物；旋转蒸发仪转速100r/min，水浴温度为40℃，时间45min。
S08：调配及成型：在所述混合匀浆中按照比例添加菊芋粉、菊芋嫩芽提取物、葡萄籽提取物及泰山蛹虫草提取物后煮制，煮制结束时原料液中固形物含量达到75％，将煮制完成后的原料趁热于高压均质机中进行二次均质并在真空脱气机中脱气，均质压力为200bar，真空脱气机真空度为0.1MPa，温度35℃，均质液过筛后倒入备好的模具中，4℃低温下凝冻成型后切小块 备用。
S09：烘烤：在所述步骤S08得到的产物上均匀的撒上一层低聚果糖，放入120℃烤箱中烘烤25min，得到菊芋糕。
S10：灭菌及包装：将所述步骤S09中得到的产物冷却至常温后采用微波灭菌法在微波频率3000MHz条件下灭菌时间2.5min，灭菌后分装入小包装中得到菊芋糕成品。
实施例2
本实施例提供一种菊芋糕及其制作方法，所述菊芋糕由以下重量份数的组分组成：
菊芋块茎70份，菊芋粉60份，菊芋花20份，菊芋嫩芽10份，葡萄籽10份，泰山蛹虫草10份。
本实施例还提供一种菊芋糕的制作方法，用于制作上述菊芋糕，所述方法按照如下步骤进行：
S01：菊芋匀浆的制备：将备好的新鲜菊芋块茎洗净、晾干后置于破碎机中破碎，破碎时加入浓度为0.05％的抗坏血酸溶液护色，破碎后置于胶体磨中均质，得到菊芋匀浆；胶体磨的工作压力为400kgf/cm 2，均质时间为20min。
S02：菊芋花匀浆的制备：将备好的菊芋花洗净晾干后置于高压均质机中在150bar压力下均质，得到菊芋花匀浆，过50目筛备用。其中，备好的菊芋花为菊芋进入花蕾期时，在天气晴朗的上午9～10点，待菊芋花上的露珠蒸发干燥后采集得到。
S03：混合匀浆的制备：将所述菊芋匀浆与所述菊芋花匀浆混合后过筛，得到混合匀浆备用。
S04：菊芋嫩芽发酵：将备好的菊芋嫩芽进行反复揉捻直至菊芋叶均匀成条，然后均匀摊放，摊放厚度为10cm，用透气棉布对其进行遮盖后进行发酵，发酵时室内温度为25℃，湿度80％，发酵时间为12h。其中，备好的菊芋嫩芽为处在生长期的菊芋顶部嫩芽。
S05：菊芋嫩芽氧化酶的钝化及粉碎：将所述步骤S04的产物置于冷冻干燥机中低温钝化叶片中多酚氧化酶活性，同时降低叶片中水分含量，冷冻干燥机真空度为150mbar，然后将干燥后的嫩芽置于超微粉碎机中研磨成粉末，粉碎细度为150目，超微粉碎机转速设置为18000r/min，然后采用鼓风逆流分离的方法将粉末中叶片表皮毛与叶片粉末分离，收集得到菊芋嫩芽粉末。
S06：菊芋嫩芽提取液制备：将所述菊芋嫩芽粉末于水中冰浴4℃进行反复超声波破碎提取，直至残渣为灰白色，超声总时长为40min，超声时间：间隔时间＝5s:5s，收集提取液于旋转蒸发仪中浓缩后得到菊芋嫩芽提取物；旋转蒸发仪转速150r/min，水浴温度为50℃，时间30min。
S07：辅料提取物制备：将葡萄籽及泰山蛹虫草分别研磨成粉末状后过筛，分别于水中进行反复超声波破碎提取，直至残渣为灰白色，超声总时长为40min，超声时间：间隔时间＝5s:5s，分别收集提取液于旋转蒸发仪中浓缩后得到葡萄籽提取物和泰山蛹虫草提取物；旋转蒸发仪转速150r/min，水浴温度为50℃，时间30min。
S08：调配及成型：在所述混合匀浆中按照比例添加菊芋粉、菊芋嫩芽提取物、葡萄籽提取物及泰山蛹虫草提取物后煮制，煮制结束时原料液中固形物含量达到75％，将煮制完成后的原料趁热于高压均质机中进行二次均质并在真空脱气机中脱气，均质压力为150bar，真空脱气机真空度为0.05MPa，温度30℃，均质液过筛后倒入备好的模具中，4℃低温下凝冻成型后切小块 备用。
S09：烘烤：在所述步骤S08得到的产物上均匀的撒上一层低聚果糖，放入110℃烤箱中烘烤20min，得到菊芋糕。
S10：灭菌及包装：将所述步骤S09中得到的产物冷却至常温后采用微波灭菌法在微波频率4000MHz条件下灭菌时间2min，灭菌后分装入小包装中得到菊芋糕成品。
实施例3
本实施例提供一种菊芋糕及其制作方法，所述菊芋糕由以下重量份数的组分组成：
菊芋块茎80份，菊芋粉70份，菊芋花15份，菊芋嫩芽10份，葡萄籽20份，泰山蛹虫草15份。
本实施例还提供一种菊芋糕的制作方法，用于制作上述菊芋糕，所述方法按照如下步骤进行：
S01：菊芋匀浆的制备：将备好的新鲜菊芋块茎洗净、晾干后置于破碎机中破碎，破碎时加入浓度为0.03％的抗坏血酸溶液护色，破碎后置于胶体磨中均质，得到菊芋匀浆；胶体磨的工作压力为500kgf/cm 2，均质时间为10min。
S02：菊芋花匀浆的制备：将备好的菊芋花洗净晾干后置于高压均质机中在200bar压力下均质，得到菊芋花匀浆，过100目筛备用。其中，备好的菊芋花为菊芋进入花蕾期时，在天气晴朗的上午9～10点，待菊芋花上的露珠蒸发干燥后采集得到。
S03：混合匀浆的制备：将所述菊芋匀浆与所述菊芋花匀浆混合后过筛，得到混合匀浆备用。
S04：菊芋嫩芽发酵：将备好的菊芋嫩芽进行反复揉捻直至菊芋叶均匀成条，然后均匀摊放，摊放厚度为20cm，用透气棉布对其进行遮盖后进行发酵，发酵时室内温度为35℃，湿度60％，发酵时间为36h。其中，备好的菊芋嫩芽为处在生长期的菊芋顶部嫩芽。
S05：菊芋嫩芽氧化酶的钝化及粉碎：将所述步骤S04的产物置于冷冻干燥机中低温钝化叶片中多酚氧化酶活性，同时降低叶片中水分含量，冷冻干燥机真空度为100mbar，然后将干燥后的嫩芽置于超微粉碎机中研磨成粉末，粉碎细度为200目，超微粉碎机转速设置为20000r/min，然后采用鼓风逆流分离的方法将粉末中叶片表皮毛与叶片粉末分离，收集得到菊芋嫩芽粉末。
S06：菊芋嫩芽提取液制备：将所述菊芋嫩芽粉末于水中冰浴4℃进行反复超声波破碎提取，直至残渣为灰白色，超声总时长为45min，超声时间：间隔时间＝5s:5s，收集提取液于旋转蒸发仪中浓缩后得到菊芋嫩芽提取物；旋转蒸发仪转速120r/min，水浴温度为45℃，时间40min。
S07：辅料提取物制备：将葡萄籽及泰山蛹虫草分别研磨成粉末状后过筛，分别于水中进行反复超声波破碎提取，直至残渣为灰白色，超声总时长为45min，超声时间：间隔时间＝5s:5s，分别收集提取液于旋转蒸发仪中浓缩后得到葡萄籽提取物和泰山蛹虫草提取物；旋转蒸发仪转速120r/min，水浴温度为45℃，时间40min。
S08：调配及成型：在所述混合匀浆中按照比例添加菊芋粉、菊芋嫩芽提取物、葡萄籽提取物及泰山蛹虫草提取物后煮制，煮制结束时原料液中固形物含量达到85％，将煮制完成后的原料趁热于高压均质机中进行二次均质并在真空脱气机中脱气，均质压力为200bar，真空脱气机真空度为0.5MPa，温度40℃，均质液过筛后倒入备好的模具中，4℃低温下凝冻成型后切小块 备用。
S09：烘烤：在所述步骤S08得到的产物上均匀的撒上一层低聚果糖，放入110℃烤箱中烘烤30min，得到菊芋糕。
S10：灭菌及包装：将所述步骤S09中得到的产物冷却至常温后采用微波灭菌法在微波频率5000MHz条件下灭菌时间2min，灭菌后分装入小包装中得到菊芋糕成品。
对比例1
本对比例与实施例3的区别仅在于，菊芋嫩芽不经过步骤S04，直接进行步骤S05，其他条件与实施例3完全形同。
对比例2
本对比例与实施例3的不同之处仅在于，步骤S02中，本对比例采用盛开的菊芋花，而不是花蕾，其他条件与实施例3完全相同。
为进一步说明本发明提供的菊芋糕的开发及应用价值，下面开展了感官实验、理化指标分析、体外清除自由基能力及动物试验，其试验过程及结果如下：
1、菊芋糕感官评价
取本发明实施例1～3得到的菊芋糕作为试验组，根据感官评审方法(GB/T20977-2007)，由30名具有感官评定资质的评审人员进行评审，给出特征描述和得分，满分100分，结果取平均值，评审项包括外形和内质的色泽、组织形态及气味等，审评术语参照饮料感官评审术语。
从色泽、组织形态及气味三个方面进行感官评价分析，评价标准如表1所示。
表1 水蒸糕点感官评价标准
Figure PCTCN2018073550-appb-000001
根据表1中的标准对实施例1～3得到的菊芋糕进行感官评价，结果如表2所示。其中，对比例3为樱花菊芋保健糕，对比例4为菊芋油炸糕。
表2 感官评价结果
项目 滋味及气味 组织状态 色泽 总分
实施例1 46 25 23 94
实施例2 45 24 23 92
实施例3 45 25 22 92
对比例1 40 21 21 82
对比例2 40 22 21 83
对比例3 38 21 20 79
对比例4 40 20 22 82
上述感官评价结果显示，本发明实施例获得的菊芋糕在色泽、组织形态、 质地及口感香气方面均达到了较高的水平，具有较大的市场开发价值。
2、菊芋糕理化指标分析
为了明确本发明实施例提供的菊芋糕的营养价值，选取本发明实施例得到的菊芋糕分别测定了其中的干燥失重(GB/T5009.3-2003)、总糖含量(GB5009.7-2016)、蛋白质含量(GB/T5009.5-2003)。检验结果如表3所示。
表3 菊芋糕理化指标
项目 干燥失重(％) 总糖含量(％) 蛋白质含量(％)
实施例1 23 26 5.9
实施例2 30 22 6.3
实施例3 28 31 6.1
上述表3表明，本发明实施例提供的菊芋糕总糖及蛋白质含量均达到较高水平，具有较高的营养价值。
3、卫生微生物学检验
将本发明实施例得到的菊芋糕在常温条件、相对湿度80％的环境下储存至少6个月，分别测定储存过程中食品卫生微生物学菌落总数(GB/T4789.2-2010)、大肠菌群(GB/T4789.3-2010)及相关致病菌(沙门氏菌、志贺氏菌、副溶血弧菌等)，结果如表4所示。
表4 菊芋糕食品卫生微生物学指标
Figure PCTCN2018073550-appb-000002
Figure PCTCN2018073550-appb-000003
由上表4可以看出，本发明实施例获得的菊芋糕卫生微生物学指标均已达到国家标准要求。
4、菊芋糕降血糖实验
取健康的昆明小鼠140只，体重在18～22g，雌雄兼用，随机分为7组，每组20只，其中6组注射四氧化嘧啶生理盐水诱导产生高血糖症状，另一组作为空白对照组进行试验。其中前3组高血糖症小鼠饮食中添加本发明实施例1、实施例2、实施例3制备的菊芋糕，第四组和第五组高血糖症小鼠饮食中添加对比例1和对比例2制备的菊芋糕，最后两组为正常饲喂，分别作为高血糖对照组和空白对照组，四周为一个疗程。尾部取血收集小鼠治疗前后空腹血糖、餐后两小时的血糖数据，比较后进行统计学分析，结果表明，p＜0.05，差异具有统计学意义。治疗组和对照组在该两项指标的比较结果表明，p＜0.05，差异具有统计学意义。其中，高血糖对照组，是指诱导产生高血糖症状后正常饲喂。空白对照组，是指未诱导产生高血糖症状同时正常饲喂。
具体测试数据见下表5。
表5 血糖值测试表
Figure PCTCN2018073550-appb-000004
上表5中的数据为每组的平均值，由上表5可知，本发明实施例制备的的菊芋糕对降低小鼠的血糖具有明显的效果，具有较高的保健价值。
将本发明实施例1至实施例3制备得到的菊芋糕供糖尿病人食用一段时间，以证明本发明实施例的菊芋糕的降血糖效果。
1、实验人员：选自具有完整资料的门诊及住院病人共120例，随机分为6组，其中三个为治疗组三个为对照组，治疗组年龄为30～60岁，病程0.5～14年，对照组年龄为23～58岁，病程为1.5～12年。
2、治疗方法：对照组和治疗组饮食相同，作息相同，对照组3为空白对照，治疗组在对照组3的基础上每餐后半小时加食本发明提供的菊芋糕，治疗组1加食实施例1制备的菊芋糕，治疗组2加食实施例2制备的饮料，治疗组3加食实施例3制备的菊芋糕。对照1和对照组2分别在对照组3的基础上每餐后半小时加食对比例1和对比例2提供的菊芋糕。
所有入选病例在试验前均需停用对血糖有影响的药物1周进行观察，并 且低盐低脂饮食，试验期间避免服用其他对血糖有影响的药物和措施。两组均以8周为一疗程。
一疗程后，随机选取对照组和治疗组每组各一名，对6名患者(三个治疗组和三个对照组的)治疗一周后的各项指标进行测量，测量结果如下表6所示。
表6 治疗前后血糖值对比表
Figure PCTCN2018073550-appb-000005
由上表6可知，本发明实施例提供的菊芋糕对降低糖尿病人的血糖具有明显的效果。
5、菊芋糕调节肠道菌群试验
选用健康的雄性昆明小鼠120只，体重在10～15g之间，随机分为六组，每组20只，设置三组试验组及三组对照组。试验组每天喂食本发明实施例获得的菊芋糕，对照1、对照组2每天喂食对比例1和对比例2提供的菊芋糕，对照组3作为空白对照组正常饲喂，饲喂周期为15d。在给予受试样品之前，无菌采取小鼠粪便0.1g，10倍系列稀释，选择合适的稀释度分别接种在各培 养基上。培养后，以菌落形态、革兰氏染色镜检、生化反应等鉴定计数菌落，计算出每克湿便中的菌数，取对数后进行统计处理。最后一次给予受试样品之后24h，将小鼠断颈处死，取直肠粪便，检测肠道菌群，方法同上。结果如表7所示。
表7 小鼠肠道菌群数
Figure PCTCN2018073550-appb-000006
由表7可知，本发明实施例获得的菊芋糕对小鼠肠道菌群总数及种类的增加均具有促进作用，能较好的改善肠道功能。
5、菊芋糕抗氧化能力试验
本发明实施例提供的菊芋糕成分中含有绿原酸、类黄酮、原花青素及虫草酸等活性成分，具有较强的清除自由基的能力，本实验以体外实验与动物实验结合的方式对其清除自由基及抗氧化活性进行了试验，具体方式如下：
体外试验：取菊芋嫩芽、菊芋花、葡萄籽及泰山蛹虫草的提取液中的一种或几种的组合进行体外抗氧化实验，计算其羟自由基(·OH)清除率、脂质氧化抑制率及DPPH清除率，结果如表7所示。
羟自由基(·OH)清除率采用硫酸亚铁-双氧水测定法计算得出；脂质氧 化抑制率及DPPH清除率均采用比色法测得。
表8 菊芋糕活性成分体外抗氧化活性表
Figure PCTCN2018073550-appb-000007
由表8可知，本发明所取菊芋嫩芽、菊芋花、葡萄籽及泰山蛹虫草中所含活性物质绿原酸、类黄酮、原花青素低聚物及虫草素等均具有清除自由基、抑制脂质过氧化过程的功能，其中几种组合使用时清除羟自由基及DPPH的能力及抑制脂质氧化能力均高于单一组成成分，说明各活性成分之间具有协同增效作用，各活性成分相互作用产生的抗氧化能力显著大于单一成分。
分别取本发明实施例1～3中得到的菊芋糕进行羟自由基(·OH)清除率、脂质氧化抑制率及DPPH清除率的试验，试验结果如表9所示。
表9 菊芋糕体外抗氧化活性表
Figure PCTCN2018073550-appb-000008
由表9可知，本发明各实施例得到的菊芋糕均具有较强的清除自由基及抑制脂质氧化的作用。
动物实验：选取健康的大鼠120只，雌雄兼用，随机分为6组，每组20只，前三组分别喂食实施例1～3中得到的菊芋糕，第四组和第五组分别喂食对比例1和对比例2得到的菊芋糕，最后一组为空白对照组，正常饮食，喂食30d后分别测量4组大鼠血清中超氧化物歧化酶(SOD)活性、丙二醛值(MDA)、总抗氧化能力(T-AOC)的变化，实验结果如表10所示。其中，超氧化物歧化酶(SOD)活性采用氮蓝四唑(NBT)光化还原比色法测定；丙二醛值(MDA)采用2-硫代巴比妥酸(TBA)比色法测定；总抗氧化能力(T-AOC)采用FRAP法测定。
表10 大鼠血清氧化活性指标变化
Figure PCTCN2018073550-appb-000009
Figure PCTCN2018073550-appb-000010
上述表10中的数据为每组的平均值，由表10可知，本发明各实施例获得的菊芋糕在增加大鼠血清SOD及T-AOC活性方面效果显著，同时也具有较强的降低MDA值的作用。
将本发明实施例1至实施例3的菊芋糕供老年人食用，以观察本发明菊芋糕在提高人体血清中抗氧化系统活性的影响。
1、实验人员：选自本地区范围内60岁以上老年人100人，其中男性40人，女性60人。分别随机分为三个实验组和一个对照组，每组含男性10人女性15人。
2、治疗方法：对照组和实验组饮食相同，作息相同，对照组3作为空白对照组，实验组在对照组3的基础上每餐加食本发明实施例提供的菊芋糕，实验组1加食实施例1制备的菊芋糕，实验组2加食实施例2制备的饮料，实验组3加食实施例3制备的饮料。对照组1和对照组2分别在对照组3的基础上每餐加食对比例1和对比例2得到的菊芋糕。以四周为一个疗程，一疗程后随机选取对照组和实验组对象各一名，静脉取血后分离血清进行相关抗氧化系统指标的测定，其结果如下表11所示。
表11 血清中氧化指标变化
Figure PCTCN2018073550-appb-000011
Figure PCTCN2018073550-appb-000012
由上表11可以看出，本发明菊芋糕在提高人体抗氧化系统活性方面具有显著的效果。
综上所述，本发明获得的菊芋糕在提高人体抗氧化系统活性及控制及降低血糖方面具有显著的效果，具有较大的市场开发及保健价值。
当然，上述说明也并不仅限于上述举例，本发明未经描述的技术特征可以通过或采用现有技术实现，在此不再赘述；以上实施例仅用于说明本发明的技术方案并非是对本发明的限制，参照优选的实施方式对本发明进行了详细说明，本领域的普通技术人员应当理解，以上任何实施例的讨论仅为示例性的，并非旨在暗示本公开的范围(包括权利要求)被限于这些例子；在本发明的思路下，以上实施例或者不同实施例中的技术特征之间也可以进行组合，步骤可以以任意顺序实现，并存在如上所述的本发明的不同方面的许多其它变化，为了简明它们没有在细节中提供。因此，凡在本发明的精神和原则之内，所做的任何省略、修改、等同替换、改进等，均应包含在本发明的保护范围之内。

Claims (10)

  1. 一种菊芋调味品，其特征在于，包括以下重量份数的组分：
    菊芋块茎40～60份，菊芋花15～25份，干葡萄籽10～20份，菊芋嫩芽15～25份，泰山蛹虫草10～20份。
  2. 一种如权利要求1所述的菊芋调味品的制作方法，其特征在于，所述方法包括如下步骤：
    S01：菊芋匀浆的制备：将备好的新型菊芋块茎洗净、去皮、切片条、蒸煮、破碎后添加适量纯净水均质，得到菊芋匀浆；
    S02：菊芋花匀浆的制备：将备好的菊芋花洗净、晾干、均质后得到菊芋花匀浆；
    S03：发酵：将所述步骤S01得到的菊芋匀浆和所述步骤S02得到的菊芋花匀浆混合进行发酵、过滤、浓缩后得到发酵产物；
    S04：菊芋嫩芽生物氧化：将备好的菊芋嫩芽反复揉捻至菊芋叶均匀成条后均匀摊放，用透气棉布遮盖后进行生物氧化；
    S05：菊芋嫩芽提取物制备：将所述步骤S04的产物置于冷冻干燥机中低温钝化、干燥，将干燥后的产物研磨成粉末后过筛，于水中冰浴进行反复超声波破碎提取，直至残渣为灰白色，收集提取液进行浓缩，得到菊芋嫩芽提取物；
    S06：辅料提取物制备：将备好的干葡萄籽及泰山蛹虫草分别研磨成粉末后过筛，分别于水中冰浴进行超声波破碎提取，直至残渣为灰白色，收集提取液分别进行浓缩，得到葡萄籽提取物和泰山蛹虫草提取物；
    S07：调配：将所述步骤S03得到的发酵产物、所述步骤S05得到的菊芋嫩芽提取物及所述步骤S06得到的葡萄籽提取物和泰山蛹虫草提取物混合，加入盐水后得到菊芋调味品。
  3. 根据权利要求2所述的一种菊芋调味品的制作方法，其特征在于，所述步骤S07之后还包括步骤S08：均质及过滤：将所述步骤S07得到的菊芋调味品均质2～3次后过筛，收集滤液，将收集到的滤液进行脱气、杀菌处理后，在无菌条件下灌装并密封，得到菊芋调味品成品；其中，脱气方式为真空脱气，脱气时真空度为0.05～0.5MPa，温度为30～40℃；杀菌方式为高温瞬时杀菌，杀菌温度为90～110℃，杀菌时间为15～20s。
  4. 根据权利要求2所述的一种菊芋调味品的制作方法，其特征在于，所述步骤S01中，采用胶体磨进行均质，均质时胶体磨的工作压力为300～500kgf/cm2，均质时间为10～30min。
  5. 根据权利要求2所述的一种菊芋调味品的制作方法，其特征在于，所述步骤S02中，备好的菊芋花为：在菊芋进入花蕾期时，在天气晴朗的上午9～10点，待菊芋花上的露珠蒸发干燥后采集得到；菊芋花采用高压均质机均质，高压均质机的工作压力为150～200bar，均质后过50～100目筛，得到菊芋花匀浆。
  6. 根据权利要求2所述的一种菊芋调味品的制作方法，其特征在于，所述步骤S03中，发酵采用米曲霉，米曲霉添加量为0.3～0.5％，发酵温度为30～35℃。
  7. 根据权利要求2所述的一种菊芋调味品的制作方法，其特征在于，所述步骤S04中，菊芋嫩芽揉捻时间为40～90min；生物氧化时摊放厚度为10～20cm，室内温度为25～35℃，堆内空气相对湿度为60～80％，生物氧化时间为12～36h。
  8. 根据权利要求2所述的一种菊芋调味品的制作方法，其特征在于，所述步骤S05中，冷冻干燥机的真空度为100～150mbar；干燥结束后菊芋叶片中水分含量为10％以下；干燥后的产物采用超微粉碎机研磨成粉末，超微粉碎机粉碎细 度为150～200目，工作转速为15000～20000r/min。
  9. 根据权利要求2所述的一种菊芋调味品的制作方法，其特征在于，所述步骤S05和步骤S06中，采用超声波破碎仪进行破碎提取，超声波破碎仪的超声时间：间隔时间＝5s:5s，总时长45～60min，冰浴温度为4℃；浓缩时采用旋转蒸发仪，浓缩时旋转蒸发仪转速为100～150r/min，温度为40～50℃，浓缩时间为30～45min。
  10. 根据权利要求2所述的一种菊芋调味品的制作方法，其特征在于，所述步骤S07中，加入的盐水浓度为15～20％。
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