Making method of cakes capable of relieving cough and nourishing lung

A technology for relieving cough and moisturizing the lungs and preparation steps, applied in the field of biscuits, can solve the problems of insufficient release of active substances and low utilization rate of raw materials, etc., and achieve the effects of being conducive to sustainable development, high utilization rate of raw materials, and avoiding fattening

Inactive Publication Date: 2018-08-17
磐安富晟食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the active substances of each raw material in the biscuit cannot be fully released, and the utilization rate of raw materials is low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The preparation method of cough-relieving and lung-moistening cake comprises the preparation of sweet tea concentrate, the preparation of fruit powder, and the preparation of cough-relieving and lung-moistening cake, which specifically includes the following index steps:

[0016] 1) Preparation of sweet tea concentrate: Add deionized water to sweet tea leaves according to the ratio of material to liquid 1:20 (g / mL), and then add coumarin with a dry weight of 0.03‰ of sweet tea leaves. Ultrasonic leaching at 280W for 20min, put it into a plate and frame filter press for coarse filtration, then microfiltrate the crude filtrate, and then freeze and concentrate the microfiltrate at a temperature of -20°C and a speed of 3200r / min , the concentrated solution is sweet tea concentrated solution, the concentration of the sweet tea concentrated solution is 18°Brix, and the above-mentioned coumarin can act on the β-1,4-glucosidic bond of cellulose under ultrasonic conditions to con...

Embodiment 2

[0022] The preparation method of cough-relieving and lung-moistening cake comprises the preparation of sweet tea concentrate, the preparation of fruit powder, and the preparation of cough-relieving and lung-moistening cake, which specifically includes the following index steps:

[0023] 1) Preparation of sweet tea concentrate: Add deionized water to sweet tea leaves according to the ratio of solid to liquid 1:15 (g / mL), then add coumarin with a dry weight of 0.04‰ of sweet tea leaves, and heat the Ultrasonic extraction at 350W for 10min, put it into a plate and frame filter press for coarse filtration, then microfilter the crude filtrate, and then freeze and concentrate the microfiltrate at a temperature of -15°C and a speed of 3000r / min , the concentrated solution is the concentrated solution of sweet tea, and the concentration of the concentrated solution of sweet tea is 22°Brix;

[0024] 2) Fruit powder preparation: add water to the formula amount of pear, grapefruit, kumqu...

Embodiment 3

[0028] The preparation method of cough-relieving and lung-moistening cake comprises the preparation of sweet tea concentrate, the preparation of fruit powder, and the preparation of cough-relieving and lung-moistening cake, which specifically includes the following index steps:

[0029] 1) Preparation of sweet tea concentrate: Add deionized water to sweet tea leaves according to the ratio of material to liquid 1:18 (g / mL), then add coumarin with a dry weight of 0.035‰ of sweet tea leaves, and heat the Ultrasonic extraction at 300W for 15min, put it into a plate and frame filter press for coarse filtration, then microfiltrate the crude filtrate, and then freeze and concentrate the microfiltrate at a temperature of -17°C and a speed of 3100r / min , the concentrated solution is the concentrated solution of sweet tea, and the concentration of the concentrated solution of sweet tea is 20°Brix;

[0030] 2) Preparation of fruit powder: add water to the formula amount of pear, grapefru...

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PUM

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Abstract

The invention discloses a making method of cakes capable of relieving a cough and nourishing the lung. The making method specially comprises the following steps of adding deionized water and coumarincumarin to strigose hydrangea juvenile leaves, performing ultrasonic wave leaching, then performing pre-filtration, performing micro-filtration, freezing micro-filtration liquid and performing concentration to obtain a strigose hydrangea juvenile leaf concentrated solution; adding water to snow pears, pomeloes, cumquats, fructus momordicae and haws according to the quantity of the formula, performing crushing, adding honey, beta-cyclodextrin and malic acid, regulating the pH to be neutral, performing homogenizing and performing spray drying to obtain fruit powder; and uniformly rolling and kneading wheat flour, the fruit powder, the strigose hydrangea juvenile leaf concentrated solution, xylitol and carnitine according to the quantity of the formula, to obtain dry and wet uniform dough, performing tabletting, performing cutting, performing shaping and performing roasting to obtain the cakes capable of reliving a cough and nourishing the lung. The cakes have the beneficial effects thatthe making method is simple and feasible, the utilization rate of the raw materials is high, the yield of effective components in the obtained strigose hydrangea juvenile leaf concentrated solution ishigh, the obtained fruit powder has good heat stability and rehydration properties, and obtained cakes capable of relieving a cough and nourishing the lung have the effects of reliving a cough, nourishing the lung, eliminating phlegm, relieving asthma, diminishing inflammation and protecting teeth.

Description

technical field [0001] The invention relates to a biscuit, in particular to a preparation method of a cough-relieving and lung-moistening cake. Background technique [0002] Biscuit is a kind of snack food with the characteristics of nutrition and convenience, which is loved by people of all ages and levels, and has a vast consumer market. However, the high-fat and high-sugar characteristics of traditional biscuits limit the consumption choices of obese people, sugar patients, middle-aged and elderly people. With the advancement of science and technology and the improvement of living standards, people pay more and more attention to the nutrition and health of food. In order to meet the health needs of consumers, the development of the biscuit industry is increasingly moving towards the development of functional products. In recent years, food with certain nutritional and health functions has become the mainstream of the development of the food industry and is welcomed by c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/36
Inventor 谢剑兵杨艳
Owner 磐安富晟食品科技有限公司
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