Preparation method of colorful taro cake capable of tonifying spleen and nourishing stomach

A technology of invigorating the spleen and nourishing the stomach and taro, which is applied in the shaping of food, the function of food ingredients, and food ingredients containing natural extracts, etc., can solve the unfavorable development of Lipu taro industry, low added value of products, and unattractive consumers Strong and other problems, to achieve low cost, clear color, bright colors

Pending Publication Date: 2022-03-25
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, the taro cakes on the market are not distinctive, not very attractive to consumers, and

Method used

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  • Preparation method of colorful taro cake capable of tonifying spleen and nourishing stomach

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Embodiment 1

[0041] A preparation method of a colorful taro cake for invigorating the spleen and nourishing the stomach, comprising the following steps:

[0042] (1) Extraction of green pigment extract: wash spinach and mugwort leaves, blanch in boiling hot water for 20 seconds, drain the water, chop, beat, filter to obtain green clear juice, add 0.1% salt according to the weight of green clear juice Stir with 0.3% baking soda evenly for color protection and stabilization treatment, to obtain;

[0043] (2) Extraction of red pigment extract: take kapok and madder, break them, add acetic acid-sodium acetate buffer solution with a pH of 4.5 according to the ratio of solid to liquid at 1:20, and then add 0.8% compound enzyme II (the compound enzyme II It is composed of hemicellulase and pectinase according to the mass ratio of 2:1) Stir evenly, enzymatically hydrolyze for 80min under the condition of ultrasonic power 80W, 45~50℃, take the supernatant and 75% of twice the weight Mix ethanol ev...

Embodiment 2

[0058] A preparation method of a colorful taro cake for invigorating the spleen and nourishing the stomach, comprising the following steps:

[0059] (1) Extraction of green pigment extract: wash spinach and mugwort leaves, blanch in boiling hot water for 15S, drain the water, chop, beat, filter to obtain green clear juice, add 0.05% salt according to the weight of green clear juice Stir with 0.3% baking soda evenly for color protection and stabilization treatment, to obtain;

[0060] (2) Extraction of red pigment extract: take kapok and madder, break them, add acetic acid-sodium acetate buffer solution with a pH of 4.5 according to the ratio of solid to liquid at 1:20, and then add 0.8% compound enzyme II (the compound enzyme II It is composed of hemicellulase and pectinase according to the mass ratio of 2:1) Stir evenly, enzymolyze at 70W ultrasonic power and 45°C for 60min, take the supernatant and mix with 2 times the weight of 75% ethanol Evenly, under the conditions of p...

Embodiment 3

[0075] A preparation method of a colorful taro cake for invigorating the spleen and nourishing the stomach, comprising the following steps:

[0076] (1) Extraction of green pigment extract: wash spinach and mugwort leaves, blanch in boiling hot water for 30 seconds, drain the water, chop, beat, filter to obtain green clear juice, add 0.15% salt according to the weight of green clear juice Stir with 0.3% baking soda evenly for color protection and stabilization treatment, to obtain;

[0077] (2) Extraction of red pigment extract: take kapok and madder, break them, add acetic acid-sodium acetate buffer solution with a pH of 4.5 according to the ratio of solid to liquid at 1:20, and then add 0.8% compound enzyme II (the compound enzyme II It is composed of hemicellulase and pectinase according to the mass ratio of 2:1) Stir evenly, enzymatically hydrolyze for 90min under the condition of ultrasonic power 100W, 50℃, take the supernatant and mix with 2 times the weight of 75% ethan...

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Abstract

The invention discloses a preparation method of spleen-tonifying and stomach-nourishing colorful taro cakes, and belongs to the technical field of food processing. Edible plants are subjected to pigment extraction and dyeing to prepare the colorful taro cake, so that the appearance, color and luster of the product are enriched; on the other hand, the cynanchum wilfordii, the paederia scandens, the poria cocos and the big-fruit hawthorn which have nutritional and health-care values are added and combined, so that digestion can be promoted, diseases such as hyperlipidemia can be reduced, meanwhile, the product route of the taros is expanded, and the variety of cakes is increased.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of colorful taro cake for invigorating the spleen and nourishing the stomach. Background technique [0002] Colocasia esculenta (L.) Schott] belongs to the genus Colocasia araceae and is a perennial herb native to China and India. Taro has high nutritional value. Its bulbs are rich in nutrients such as starch, vitamins and amino acids. It is a vegetable and food crop widely cultivated around the world, and it is also an optional bioenergy crop. Many varieties also have medicinal value. [0003] Lipu taro is known as "the king of taro". It originally belongs to the species of betel nut taro. It is famous because it is rich in Lipu, so it is called Lipu taro. Lipu County is the origin of Lipu taro cultivation, with a long history of cultivation. According to written records, it began in the 48th year of Kangxi in the Qing Dynasty and has a history of...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L5/10A23L5/30A23L5/43A23L13/20A23L19/00A23L29/00A23L33/10A23P30/10
CPCA23L19/10A23L5/43A23L5/13A23L13/20A23L33/10A23P30/10A23L19/01A23L19/09A23L29/06A23L5/30A23L5/34A23L5/32A23V2002/00A23V2200/32A23V2250/21A23V2200/044A23V2200/318A23V2200/324A23V2200/328
Inventor 郑凤锦陈赶林周俊妞黄志林波方晓纯李昌宝杨莹孙健
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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