Preparation method of undaria pinnatifida polysaccharide almond cake and prepared undaria pinnatifida polysaccharide almond cake

A technology of wakame polysaccharides and almond cakes, which is applied in the direction of dough processing, baking, baked food, etc., can solve the problems of weak applicability and low level of refined processing of wakame, and achieve high nutritional value and functionality. Contributes to the stability of extraction and the effect of promoting dissolution

Inactive Publication Date: 2016-08-03
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a preparation method of wakame polysaccharide almond cake and the prepared almond cake, which solves the problems of low level of refined processing of wakame and weak applicability, and promotes the removal of wakame polysaccharide from the cell by high-voltage pulse electric field and microwave technology Dissolution, and supplemented with bean paste to make fillings, the prepared almond cake has the effects of lowering blood fat, lowering blood pressure and regulating blood sugar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Raw material pretreatment: pulverize the dried wakame to a particle size of less than 0.1mm, then add water to reconstitute it at a ratio of 1:20, and soak for 15 minutes.

[0031] (2) High-voltage pulse electric field treatment: the raw materials after soaking are treated with high-voltage pulse electric field, the electric field intensity is 10kV / cm, and the number of pulses is 5.

[0032] (3) Microwave treatment: the slurry after the high-voltage pulse electric field treatment is subjected to microwave extraction treatment, the microwave power is 300W, the treatment time is 5min, and the temperature reaches 70°C within 2min. Phenol-sulfuric acid method (refer to Li Jian et al., Ultrasonic Method for Extraction of Wakame Polysaccharides, Food and Drugs, 2011,12(11):404-406.), and L-fucose as a standard product to determine the slurry The content of polysaccharides is 1.9%.

[0033] (4) Filling preparation: mix the microwave-treated slurry and bean paste at a ratio of 1:...

Embodiment 2

[0038] (1) Raw material pretreatment: The dried wakame is crushed to a particle size of less than 0.1mm, then reconstituted with water at a ratio of 1:50, and soaked for 10 minutes.

[0039] (2) High-voltage pulse electric field treatment: the raw materials after soaking are treated with high-voltage pulse electric field, the electric field intensity is 20kV / cm, and the number of pulses is 8.

[0040] (3) Microwave treatment: the slurry after the high-voltage pulse electric field treatment is subjected to microwave extraction treatment, the microwave power is 200W, the treatment time is 15min, and the temperature reaches 60°C within 1min. Using the phenol-sulfuric acid method and L-fucose as the standard product, the content of polysaccharide in the slurry is 0.78%.

[0041] (4) Filling preparation: mix the microwave-treated slurry and bean paste in a ratio of 1:2, stir evenly, add an appropriate amount of white sugar to taste, and fry at 65°C.

[0042] (5) Cake embryo production: 7 p...

Embodiment 3

[0046] (1) Raw material pretreatment: The fresh wakame is homogenized after adding water in a ratio of 1:15.

[0047] (2) High-voltage pulsed electric field treatment: the homogenized raw materials are treated with high-voltage pulsed electric field, the electric field intensity is 35kV / cm, and the number of pulses is 10.

[0048] (3) Microwave treatment: the slurry after the high-voltage pulse electric field treatment is subjected to microwave extraction treatment, the microwave power is 400W, the treatment time is 5min, and the temperature reaches 75°C within 1.5min. Using the phenol-sulfuric acid method and L-fucose as a standard product, the content of polysaccharide in the slurry is 1.6%.

[0049] (4) Filling preparation: mix the microwave-treated slurry and bean paste in a ratio of 1:3, stir evenly, add an appropriate amount of white sugar to taste, and fry at 70°C.

[0050] (5) Cake embryo production: Add 7 parts by mass of white sugar, 4 parts by mass of animal oil, 6 parts by...

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Abstract

The invention relates to a preparation method of an undaria pinnatifida polysaccharide almond cake. The preparation method comprises the following steps of (A) pretreatment of raw materials; (B) treatment by a high-voltage pulse electric field: treating the soaked undaria pinnatifida power or uniformly pulped fresh undaria pinnatifida by the high-voltage pulse electric field, wherein the intensity of the electric field is 5-40 kV/cm, and the number of pulses is 2-15; (C) microwave treatment: performing microwave extraction on the pulp which is treated by the high-voltage pulse electric field, wherein the microwave power is 100-600 W, the treatment time is 5-20 min, and the temperature reaches 60-80 DEG C within 1-2 min treatment time; (D) preparation of stuffing: mixing the pulp treated by the microwaves and sweetened bean paste, uniformly stirring, adding other seasonings, and frying; (E) preparation of a cake blank; (F) roasting. The preparation method has the advantages that the problems of low refined processing level and poor application of the undaria pinnatifida are solved, the dissolving of the undaria pinnatifida polysaccharide out of cells is promoted, the sweetened bean paste is used for preparing the stuffing, and the effects of decreasing blood fat and blood pressure, adjusting blood glucose and the like are realized.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of wakame polysaccharide almond cake and the prepared almond cake. Background technique [0002] Wakame belongs to the Pteranophyceae family, Laminariaceae, and is a large annual temperate marine algae. Wakame is rich in protein, polysaccharides, vitamins and other nutrients. Its polysaccharides have the effects of lowering blood fat, lowering blood sugar, and lowering blood pressure. Although wakame has high nutritional value, its processing mainly still stays at the level of rough processing, and wakame polysaccharides mostly stay at the stage of extraction and activity research, lacking extensive application. [0003] Almond biscuits, also called mung bean powder biscuits, are traditional biscuits in Guangdong. They have a crispy body, a sweet heart, a loose taste, and a unique flavor. With the development of the almond cake processing industry, various flavors s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
CPCA21D2/36A21D2/362
Inventor 启航董秀芳冯丁丁李楠崔志远董秀萍姜鹏飞董亮
Owner DALIAN POLYTECHNIC UNIVERSITY
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