Fresh ginseng cake and preparation method thereof

Abstract

The invention relates to the technical field of food and processing, and discloses a fresh ginseng cake and a preparation method thereof.The fresh ginseng cake is prepared from wheat flour, ginseng, purified water, edible oil, edible roses, honeysuckle powder, honey, fresh milk and maltose; according to the prepared fresh ginseng cake, the cake crust is crisp and loose in mouth feel and has unique fragrance; the stuffing is uniform in color, rich in flower fragrance, fine and smooth, and sweet but not greasy; on the basis that the fragrant and sweet taste is not affected, the unique pharmacological action of ginseng is played to the maximum extent, substances such as fresh ginseng primary pulp and ginseng dietary fibers are added, digestion is promoted, human body absorption is facilitated, the fresh ginseng cake has multiple effects of resisting fatigue, promoting gastrointestinal movement, regulating blood circulation, enhancing immunity and the like, and the fresh ginseng cake has the effects of preventing diseases, improving immunity and the like. The fresh ginseng cake has a good health-care function of regulating body health, is fully suitable for various crowds with weak bodies and sub-health states, and is a good beauty-maintaining health-care product which is good in color, fragrance and taste and suitable for people of all ages.

Description

Technical Field

[0001] The invention relates to the technical field of food and processing, in particular to a fresh ginseng cake and a preparation method thereof. Background Art

[0002] Fresh flower cake is a classic representative of Yunnan snacks. It is a shortbread made with edible roses, which are unique to Yunnan. It has a history of consumption for hundreds of years. Fresh flower cake is widely circulated because of its characteristics of refreshing floral fragrance, sweet but not greasy, and beauty-enhancing. It is a natural and healthy tonic. With the development of social economy and the continuous improvement of living standards, people pay more and more attention to the impact of diet on physical health. Supplementing nutrients and physiologically active substances through diet, promoting body regulation, and improving the quality of life has become a modern life concept, that is, "food supplement". At present, the development of medicinal and edible medicinal materials into functional foods has become a characteristic industry for the innovative development of traditional Chinese medicine. It has broad development prospects and is more in line with the modern concept of "health care". It plays an important role in promoting human health and preventing diseases.

[0003] Ginseng (Panax ginseng CAMey) is a traditional Chinese herbal medicine with outstanding effects in enhancing body constitution, improving immune function, resisting fatigue, improving intelligence, and regulating the nervous system and blood circulation. Its active ingredients include saponins, polysaccharides and amino acids. Applying ginseng and its many active ingredients to functional foods is a hot topic of current research, which can meet the needs of modern people's daily medical care. In addition, ginseng dietary fiber is a new resource food with great development potential in recent years. In particular, ginseng residue is used as an important source of ginseng dietary fiber for extraction and its application in the field of food development, which provides a broad market prospect for the sustainable and healthy development of the ginseng industry (see: Mei Hua, et al. Structure, physicochemical properties and adsorption function of insoluble dietary fiber from ginseng residue: A potential functional ingredient. Food Chemistry, 2019; Lee DY, et al. Anti-Cancer Effects of Panaxginseng Berry Polysaccharides via Activation of Immune-Related Cells. Front Pharmacol, 2019.); The therapeutic effect of edible rose was first recorded in "Supplement to Compendium of Materia Medica", which has the effects of promoting blood circulation and regulating qi, soothing the liver and relieving depression, and regulating blood and menstruation. It contains more trace elements than ordinary vegetables and has strong medicinal and nutritional value.

[0004] However, it is worth noting that during the production process of flower cakes, due to the sweet and slightly bitter taste of roses, the taste is too strong when used alone. Therefore, in the processing of traditional flower cakes, white sugar is often used as a sweetener, or food additives are added as a blending agent. Eating too much can easily cause indigestion and is not good for health. At present, health foods that combine medicinal and edible medicinal materials with flower cakes are also reported from time to time. For example: CN 201811407596.1 discloses a Poria flower cake that promotes digestion to solve the digestion problem of flower cakes. Poria flower cakes mainly include fillings, puff pastry and oil skin. The filling is made of 80-120 parts of roses, 390-430 parts of lard and 270-330 parts of cooked glutinous rice flour, and egg yolk is brushed on the surface of the flower cake and baked in the oven to make Poria flower cakes, which have the effects of anti-fatigue and improving immunity.

[0005] CN 201910512240.2 provides a health-care flower cake to meet the current needs of health-care foods, wherein the filling comprises: 80-120 parts of rose petals, 2-5 parts of aspartame, 5-8 parts of red yeast rice, 12-20 parts of dietary fiber mixture, 6-9 parts of lily pollen, 5-10 parts of chrysanthemum powder, 4-7 parts of camellia pollen, 2-5 parts of honeysuckle pollen, 100-120 parts of camellia oil and 100-110 parts of glutinous rice flour; the flower cake has low calories without affecting its sweet taste, can promote digestion, is not easy to gain weight or get angry when eaten more, and can be eaten as a health-care pastry.

[0006] CN 201711385267.7 discloses a formula of flower cake with qi-tonifying and blood-tonifying functions, which is mainly composed of 500-1000 parts of wheat flour, 100-150 parts of drinking water, 40-60 parts of edible lard, 100-200 parts of vegetable oil, 10-20 parts of white sugar, 50-100 parts of double-petal red roses, 20-30 parts of maltose syrup, 40-50 parts of starch, 2-4 parts of citric acid, 100-150 parts of anhydrous butter, and 50-80 parts of qi-tonifying and blood-tonifying food additives (wine, yam, polygonatum, donkey-hide gelatin, wolfberry, polygonatum, black sesame, honey, Pseudostellaria heterophylla and Gecko). The prepared flower cake has good qi-tonifying and blood-tonifying functions, which not only meets people's taste requirements, but also has good health care and health preservation functions.

[0007] Compared with existing patents, it can be seen that the current flower cake production process, in order to solve the digestion and functional health problems of flower cakes, mostly combines medicinal and edible medicinal materials with flower cakes, and uses food additives to achieve the purpose of improving taste and enhancing function. However, due to the excessive use of food additives for a long time, it will cause side effects such as obesity, food accumulation and indigestion. Summary of the invention

[0008] In order to effectively make up for the technical shortcomings of the above-mentioned current technology, the present invention organically combines ginseng with extremely rich medicinal and nutritional value and fresh flower cakes, and retains the physiological activity and nutrients in ginseng to the maximum extent through a unique processing method of different parts of fresh ginseng, and adds ginseng dietary fiber to achieve efficient utilization of fresh ginseng. It has a sweet but not greasy taste, rich floral fragrance, is easily absorbed by the human body, and has the effects of resisting fatigue, promoting gastrointestinal motility, regulating blood circulation and enhancing immunity, and has a good health care function for preventing diseases and regulating physical health.

[0009] In view of this, the present invention provides a fresh ginseng cake and a preparation method thereof.

[0010] The invention provides a fresh ginseng cake, which is prepared from the following raw materials in parts by weight: 40-60 parts of wheat flour, 30-52 parts of ginseng, 60-80 parts of purified water, 5-8 parts of edible oil, 10-30 parts of edible roses, 10-16 parts of honeysuckle pollen, 10-15 parts of honey, 10-15 parts of fresh milk and 20-25 parts of maltose.

[0011] The present invention also provides a method for preparing the fresh ginseng cake, which mainly comprises the following steps:

[0012] (1) Preparation of fresh ginseng puree, steamed ginseng water and ginseng dietary fiber: ① Select 30-52 parts of fresh ginseng, clean it, separate the ginseng roots from the main root, put the main root in a juicer and add 10-15 parts of fresh milk to squeeze the juice, filter and centrifuge to obtain fresh ginseng puree and ginseng crushed material; ② Mix the ginseng roots with the ginseng crushed material obtained by the above centrifugation, add 60-80 parts of purified water, boil it over high heat, then simmer it over low heat for 30-45 minutes, repeat 1-2 times, filter, combine and concentrate, and obtain steamed ginseng water and ginseng residue; ③ After the ginseng residue obtained above is specially treated, it is crushed and passed through a 100-mesh sieve to obtain ginseng dietary fiber;

[0013] (2) Making a crust: taking 40-60 parts of wheat flour and 5-8 parts of edible oil by weight, adding the fresh ginseng puree prepared in step (1) and 10-20 parts of steamed ginseng water, stirring and mixing evenly, and fermenting for 1-2 hours to obtain a crust;

[0014] (3) Preparation of filling: 10-30 parts of rose petals and 10-16 parts of honeysuckle powder are mixed and thoroughly mixed, and the fresh ginseng puree and ginseng dietary fiber prepared in step (1) are added, and then 10-15 parts of honey are added, and the mixture is heated at 40-50° C. for 10-20 minutes, and after cooling, 20-25 parts of maltose are added, and the mixture is mixed to obtain a mixed flower sauce;

[0015] (4) preparing fresh ginseng cakes: wrapping the mixed flower paste obtained in step (3) into the cake skin prepared in step (2) to obtain fresh ginseng cake blanks;

[0016] (5) Baking the fresh ginseng cake: the fresh ginseng cake prepared in step (4) is placed in an oven at 100-120° C. and baked for 20-30 min, then heated to 160-180° C. and baked for 10-15 min, and cooled to room temperature to obtain the fresh ginseng cake.

[0017] Studies have shown that steamed ginseng water can not only be used as a good solvent, but also contains rich chemical components. Under the action of high-temperature steam, ginsenosides, polysaccharides, volatile oils, amino acids and other physiologically active substances are dissolved in water, making steamed ginseng water more medicinal and health-care functions; at the same time, using milk to squeeze fresh ginseng juice can not only retain the unique aroma and effective ingredients of fresh ginseng, but also promote the dissolution of ingredients such as ginsenosides, and produce substances such as ginseng rare saponins and amino acid derivatives AFG, and the nutritional value is richer. In addition, ginseng dietary fiber is the most promising new resource food in recent years. Because it has rich dietary fiber, it can also realize the waste utilization of ginseng residues, which has a significant promoting effect on the sustainable development of ginseng and the development of new ginseng products. The present invention uses the unique processing method of ginseng to cleverly apply various beneficial ingredients of ginseng to food processing, especially using fresh milk to squeeze juice, and the addition of ginseng dietary fiber greatly promotes the deep development of fresh ginseng, realizes the efficient utilization of fresh ginseng, and can effectively avoid the loss of ginseng effective ingredients, as well as the problems of high heat and indigestion caused by excessive use of food additives.

[0018] Furthermore, the amount of fresh ginseng puree used in step (2) is 1 / 4 of the mass of ginseng;

[0019] And / or, the amount of fresh ginseng puree used in step (3) is 1 / 8 of the mass of ginseng.

[0020] Furthermore, the special treatment is to enzymatically hydrolyze the ginseng residue, boil it at 95-100°C for 10-15 minutes, filter it, place the filter residue in a 50-60°C oven, dry it to constant weight, and then crush it through a 100-mesh sieve to obtain ginseng dietary fiber. The optimal addition amount is 8-15 parts.

[0021] Furthermore, the volume of the steamed ginseng water is 4-5 times that of the ginseng raw material.

[0022] Through a large number of studies, it was found that the aforementioned fresh ginseng processing technology can retain the unique aroma and effective ingredients of fresh ginseng to the maximum extent, and can produce rare saponins such as ginsenosides Rk3, Rh4, Rg3 and Rg5, as well as small molecules such as amino acid derivatives AFG, with richer nutritional value.

[0023] Furthermore, in the step (1), the fresh ginseng puree is placed in a sealed state and stored at 0-5°C.

[0024] Furthermore, in step (2), the fermentation is performed by covering the mixture with plastic wrap and leaving it to ferment for 1-2 hours.

[0025] Furthermore, in the step (3), the mixed flower jam is stored at 2-4°C.

[0026] The fresh ginseng puree of the present invention can organically combine the active ingredients in milk with fresh ginseng. Compared with water-squeezed juice, this method can increase the content of total ginsenosides by 1.8-2.2 times, and increase the rare saponins such as ginsenosides Rk3, Rh4, Rg3 and Rg5 by more than 60%.

[0027] The fresh ginseng cake prepared by the present invention can be effectively enriched to obtain more effective active ingredients by the aforementioned method, which plays a more positive role in the application of the product and also has obvious improved effects in the aforementioned uses. It can be applied to the development of functional foods such as anti-fatigue, promoting gastrointestinal motility, and enhancing immunity.

[0028] The present invention also provides a fresh ginseng cake, which can be prepared by any of the preparation methods.

[0029] Compared with the prior art, the invention has the following beneficial effects:

[0030] The invention uses effective ingredients in fresh ginseng efficiently and adopts a unique processing method to reasonably proportion and scientifically process fresh ginseng pulp, steamed ginseng water, ginseng dietary fiber and other ingredients, thereby retaining the unique aroma and natural ingredients of fresh ginseng to the maximum extent. The invention has extremely rich nutritional and medicinal values, and the addition of fresh ginseng pulp and ginseng dietary fiber makes the fresh ginseng cake safer to eat and easier for human body to absorb. Pharmacological experiments show that the fresh ginseng cake of the invention has significant effects in anti-fatigue, promoting gastrointestinal motility, regulating blood circulation and enhancing immunity, and has good health care functions for preventing diseases and regulating physical health, and is fully suitable for various groups of people with physical weakness and sub-health status.

[0031] The fresh ginseng cake prepared by the specific method of the present invention not only reflects the efficient use of ginseng, but also realizes the development value of natural active ingredients. The method retains the original saponin and generates a variety of rare saponins such as ginsenosides Rk3, Rh4, Rg3 and Rg5, and uses enzymatic reactions to produce small molecules such as amino acid derivatives AFG. The prepared fresh ginseng cake has a crispy crust with a unique aroma; the filling has a uniform color, rich floral fragrance, delicate and smooth, sweet but not greasy, and more prominent health care functions. It has a strong market promotion value and fully meets the health care needs of contemporary fast-paced people. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 This is a schematic diagram of the production process of fresh ginseng cakes.

[0033] Figure 2 The following are the effects of five kinds of fresh ginseng cakes on the food intake rate of mice. Compared with the blank control group: #P<0.01; compared with the model group: *P<0.05, **P<0.01.

[0034] Figure 3 The following are the effects of five kinds of fresh ginseng cakes on gastrointestinal motility in mice (taking ink propulsion rate as an example). Compared with the blank control group: #P<0.01; compared with the model group: *P<0.05, **P<0.0. DETAILED DESCRIPTION

[0035] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0036] The schematic diagram of the manufacturing process of the fresh ginseng cake of the present invention is as follows Figure 1 shown.

[0037] Example 1

[0038] (1) 52 parts of ginseng are selected, cleaned, and ginseng roots are separated from main roots. Then, the main roots are cut and placed in a juicer, 15 parts of fresh milk are added, filtered, and centrifuged in a high-speed centrifuge to obtain fresh ginseng pulp, which is placed in a 5°C environment and sealed for use; then, the ginseng roots are mixed with the ginseng crushed material obtained by the above centrifugation, 80 parts of purified water are added, and the mixture is boiled over high heat, and then simmered over low heat for 45 minutes, which is repeated once, filtered, combined, and concentrated to obtain steamed ginseng water; at the same time, the ginseng residue obtained above is subjected to enzymatic hydrolysis, boiled at 100°C for 15 minutes, and then filtered. The obtained filter residue is placed in a 60°C oven, dried to constant weight, and then crushed through a 100-mesh sieve to obtain ginseng dietary fiber; wherein the enzymes used for the enzymatic hydrolysis of the ginseng residue are cellulase and pectinase, and the enzymatic hydrolysis temperature, enzymatic hydrolysis time, and the ratio of enzyme to substrate are 55°C, 3 hours, and 1:15, respectively;

[0039] (2) Take 60 parts of wheat flour and 8 parts of cooking oil by weight, add 13 parts of fresh ginseng puree prepared in step (1), and 20 parts of steamed ginseng water, stir and mix evenly, knead the dough into dough, cover with plastic wrap and let it stand for fermentation for 2 hours, and repeatedly roll it into a pancake skin of corresponding size;

[0040] (3) Mix 30 parts of rose petals with 16 parts of honeysuckle pollen and mix them thoroughly, add 6.5 parts of fresh ginseng puree and 8 parts of ginseng dietary fiber prepared in step (1), then add 15 parts of fried honey, and slowly add 25 parts of maltose, knead vigorously to mix them evenly to obtain a mixed flower sauce, then press the prepared cake skin and filling into shape using a special mold; bake in an oven at 120°C for 30 minutes, then heat to 180°C and bake for 15 minutes, cool to room temperature and bake to obtain a fresh ginseng cake.

[0041] Embodiment 2:

[0042] (1) 30 parts of ginseng are selected, cleaned, and ginseng roots are separated from main roots. Then, the main roots are cut and placed in a juicer, 10 parts of fresh milk are added, filtered, and centrifuged in a high-speed centrifuge to obtain fresh ginseng pulp, which is placed in a 0°C environment and sealed for later use; then, the ginseng roots are mixed with the ginseng crushed material obtained by the above centrifugation, 60 parts of purified water are added, and the mixture is boiled over high heat, and then simmered over low heat for 30 minutes, which is repeated once, filtered, combined, and concentrated to obtain steamed ginseng water;

[0043] (2) Take 40 parts of wheat flour and 5 parts of cooking oil by weight, add 7.5 parts of fresh ginseng puree prepared in step (1), and 10 parts of steamed ginseng water, stir and mix evenly, knead the dough into dough, cover with plastic wrap and let it stand for fermentation for 1 hour, and repeatedly roll it into a pancake skin of corresponding size;

[0044] (3) Mix 10 parts of rose petals and 10 parts of honeysuckle pollen and mix them thoroughly, add 3.75 parts of fresh ginseng puree prepared in step (1), then add 10 parts of fried honey, and slowly add 20 parts of maltose, knead vigorously to mix them evenly to obtain a mixed flower sauce, then press the prepared cake skin and filling into shape using a special mold; bake in an oven at 100°C for 20 minutes, then heat to 160°C and bake for 10 minutes, cool to room temperature and bake to obtain a fresh ginseng cake.

[0045] Embodiment 3:

[0046] (1) 40 parts of ginseng are selected, cleaned, and ginseng roots are separated from main roots. Then, the main roots are cut and placed in a juicer, 13 parts of fresh milk are added, filtered, and centrifuged in a high-speed centrifuge to obtain fresh ginseng pulp, which is placed in a 3°C environment and sealed for use; then, the ginseng roots are mixed with the ginseng crushed material obtained by the above centrifugation, 70 parts of purified water are added, boiled over high heat, and then simmered over low heat for 37 minutes, the process is repeated once, filtered, combined, and concentrated to obtain steamed ginseng water; at the same time, the ginseng residue obtained above is subjected to enzymatic hydrolysis, boiled at 98°C for 13 minutes, and then filtered. The obtained filter residue is placed in a 55°C oven, dried to constant weight, and then crushed through a 100-mesh sieve to obtain ginseng dietary fiber; wherein the enzymes used for the enzymatic hydrolysis of the ginseng residue are cellulase and pectinase, and the enzymatic hydrolysis temperature, enzymatic hydrolysis time, and the ratio of enzyme to substrate are 50°C, 4 hours, and 1:20, respectively;

[0047] (2) Take 50 parts of wheat flour and 6 parts of cooking oil by weight, add 10 parts of fresh ginseng puree prepared in step (1), and 15 parts of steamed ginseng water, stir and mix evenly, knead the dough into dough, cover with plastic wrap and let it stand for fermentation for 1.5 hours, and repeatedly roll it into a pancake skin of corresponding size;

[0048] (3) Mix 20 parts of rose petals with 13 parts of honeysuckle pollen and mix them thoroughly, add 5 parts of fresh ginseng puree and 11 parts of ginseng dietary fiber prepared in step (1), then add 12 parts of fried honey, and slowly add 22 parts of maltose, knead vigorously to mix them evenly to obtain a mixed flower sauce, then press the prepared cake skin and filling into shape using a special mold; bake in an oven at 110°C for 25 minutes, then heat to 170°C and bake for 13 minutes, cool to room temperature and bake to obtain a fresh ginseng cake.

[0049] Embodiment 4:

[0050] (1) 20 parts of raw sun-dried ginseng are selected, crushed and passed through a 200-mesh sieve, a portion of the raw sun-dried ginseng is added with 10 parts of fresh milk and soaked for 60 minutes, and a raw sun-dried ginseng extract is obtained after centrifugation; then another portion of the raw sun-dried ginseng is added with 60 parts of purified water, boiled over high heat, and then simmered over low heat for 45 minutes, repeated twice, filtered, combined and concentrated to obtain steamed ginseng water; at the same time, the ginseng residue obtained above is subjected to enzymatic hydrolysis, boiled at 100° C. for 10 minutes, and then filtered, and the obtained filter residue is placed in a 55° C. oven, dried to constant weight, and crushed to pass through a 100-mesh sieve to obtain ginseng dietary fiber;

[0051] (2) taking 40 parts of wheat flour and 5 parts of edible oil by weight, adding 5 parts of the raw sun-dried ginseng extract prepared in step (1) and 10 parts of steamed ginseng water, stirring and mixing evenly, kneading the dough into dough, covering it with plastic wrap and letting it stand for fermentation for 2 hours, and repeatedly rolling it into a pancake skin of corresponding size;

[0052] (3) Mix 10 parts of rose petals and 10 parts of honeysuckle pollen and mix them thoroughly, add 2 parts of raw sun-dried ginseng extract prepared in step (1) and 8 parts of ginseng dietary fiber, then add 10 parts of fried honey, and slowly add 20 parts of maltose, knead vigorously to mix them evenly to obtain a mixed flower sauce, then press the prepared cake skin and filling into shape using a special mold; bake in an oven at 115°C for 28 minutes, then heat to 160°C and bake for 15 minutes, cool to room temperature and bake to obtain fresh ginseng cake.

[0053] Embodiment 5:

[0054] (1) 20 parts of red ginseng are selected, crushed and passed through a 200-mesh sieve, a portion of the red ginseng is added to 10 parts of fresh milk and soaked for 68 minutes, and a red ginseng extract is obtained after centrifugation; then another portion of the red ginseng is added to 60 parts of purified water, boiled over high heat, and then simmered over low heat for 39 minutes, repeated twice, filtered, combined and concentrated to obtain steamed ginseng water; at the same time, the ginseng residue obtained above is subjected to enzymatic hydrolysis, boiled at 100° C. for 11 minutes, and then filtered, and the obtained filter residue is placed in a 58° C. oven, dried to constant weight, and crushed to pass through a 100-mesh sieve to obtain ginseng dietary fiber;

[0055] (2) taking 50 parts of wheat flour and 5 parts of edible oil by weight, adding 5 parts of the red ginseng extract prepared in step (1) and 10 parts of steamed ginseng water, stirring and mixing evenly, kneading the dough into dough, covering with plastic wrap and letting it stand for fermentation for 1 hour, and repeatedly rolling it into a pancake skin of corresponding size;

[0056] (3) Mix 10 parts of rose petals and 10 parts of honeysuckle pollen and mix them thoroughly, add 2.5 parts of red ginseng extract prepared in step (1) and 8 parts of ginseng dietary fiber, then add 10 parts of fried honey, and slowly add 20 parts of maltose, knead vigorously to mix them evenly to obtain a mixed flower sauce, then press the prepared cake skin and filling into a special mold; bake in an oven at 100°C for 20 minutes, then heat to 180°C and bake for 15 minutes, cool to room temperature and bake to obtain red ginseng fresh ginseng cake.

[0057] Embodiment 6:

[0058] The flower cakes prepared by the preparation method described in Examples 1-5 were subjected to sensory testing on the taste, flavor, color, and tissue morphology of the five flower cakes of the same batch, in order to preliminarily determine the advantages and disadvantages of the four flower cakes from the perspective of appearance. The specific sensory comparison of the samples prepared by the four different preparation methods is shown in Table 1:

[0059] Table 1

[0060]

[0061] In order to further compare the advantages and disadvantages of the flower cakes prepared in Examples 1-5, five kinds of flower cakes of the same batch and the same quality were taken, and the effective ingredients contained in the above flower cakes were subjected to physical and chemical analysis by UV and HPLC, laying a foundation for further revealing the scientific nature of the present invention. (Ginseng takes total ginsenosides and rare saponin Rg3 as examples, and amino acid derivatives take AFG as an example), and the comparison results are shown in Table 2:

[0062] Table 2

[0063]

[0064]

[0065] It can be seen from the sensory comparison that adding fresh ginseng puree and ginseng dietary fiber can improve the taste to a certain extent, retain the original aroma of ginseng, avoid the flower fragrance being too strong, and make the fresh ginseng cake have a fresh aftertaste and excellent taste; in addition, according to the determination of the effective components of five kinds of flower cakes, it can be seen that the flower cakes prepared by the methods of Examples 1-3 show that the use of fresh milk to squeeze juice can promote the dissolution of ginseng effective components, and the contents of ginseng total saponins, rare saponins Rg3 and AFG are significantly improved, and the absence of ginseng dietary fiber will affect the color and taste of the filling, and the impact is more obvious. And from Examples 3-5, it can be seen that with fresh ginseng as raw material, its taste, color and effective ingredient content are significantly better than raw sun-dried ginseng and red ginseng as raw materials. This further reveals the superiority of the preparation method of the present invention using fresh ginseng as raw material and squeezing juice with fresh milk, which can improve the scientific nature of fresh ginseng cakes, and the nutrition and health functions are more obvious, which will be further proved in conjunction with specific pharmacological experiments.

[0066] Example 7: The alleviating effect of the fresh ginseng cake of the present invention on sports fatigue and the antioxidant effect

[0067] Fatigue is a common phenomenon in modern life. It is a complex physiological and biochemical process produced by the body after a series of activities. It is usually manifested as a decrease in energy and muscle strength during exercise, which leads to a series of adverse consequences. In this experiment, the flower cakes obtained by the preparation methods of the above-mentioned Examples 1-5 were used as the test drugs, and the weighted swimming test and the pole climbing test were carried out on mice. The lactic acid concentration, blood urea nitrogen concentration and liver glycogen content in the mice were used as indicators to evaluate the body's anti-fatigue; at the same time, the malondialdehyde (MDA), glutathione (GSH) and superoxide dismutase (SOD) contents in the mice were used to examine the antioxidant activity.

[0068] After 1 week of adaptive feeding, male ICR mice were randomly divided into 6 groups, namely, a blank control group, a model group, a group without adding ginseng puree made by squeezing water (Example 1), a group without adding ginseng dietary fiber (Example 2), a group of the present invention (Example 3), a group with raw sun-dried ginseng as a raw material (Example 4), and a group with red ginseng as a raw material (Example 5). This experiment was divided into 2 batches, and the test drug was administered by gavage at a dose of 200 mg / kg for 14 consecutive days, and the animals were free to eat and drink.

[0069] Weighted swimming test: 1 hour after the last administration of the test sample in the first batch, the mice were loaded with a weight of 5% of their body weight at the base of their tails. The mice were placed in a swimming box with a water depth of 30 cm and a water temperature of (25±0.5)℃ and subjected to an exhaustive weighted swimming test. The time (min) from the start of swimming to the time when the head completely sank into the water and could not float to the surface (death) was recorded as the weighted swimming time.

[0070] Climbing pole test: 30 minutes after the last administration of the test sample in the first batch, place the mice in each test group on a clean and uniform organic glass rod (the climbing pole frame is placed in a water basin with a depth of 10 cm and a water temperature of 15°C during the test). The muscles of the mice on the glass rod are kept in a static tension state, and the time it takes for the test mice to fall from the glass rod due to muscle fatigue is recorded. When the mice fall into the water three times, the test is stopped, and the time (min) measured in the three tests is accumulated as the climbing pole time of the mice in the test group.

[0071] Determination of blood lactate, serum urea nitrogen and liver glycogen: 30 minutes after the last administration of the test sample in the second batch, 20 μl of blood was collected from the orbital vein of the mice to measure the lactate concentration before swimming. The mice were then placed in a swimming box with a water temperature of 30°C and a water depth of 35 cm to swim for 90 minutes, and then the eyeballs were immediately removed for blood collection. 20 μl of serum was collected to measure the blood lactate level after swimming. The remaining blood sample was placed in a 4°C refrigerator for 3 hours and centrifuged at 3500r / min for 10 minutes. After the serum was separated, the serum urea nitrogen was determined using a fully automatic biochemical analyzer. The animals were killed immediately after blood was drawn, and the liver was rinsed with physiological saline and dried with filter paper. 100 mg of the liver was accurately weighed, and the liver glycogen level was determined using a kit (anthrone method). The results of the determination are shown in Table 3 (Effects on the weighted swimming and pole climbing time, blood lactate level, serum urea nitrogen concentration and liver glycogen content of mice ( n=10)).

[0072] Table 3

[0073]

[0074]

[0075] Note: Compared with the blank control group: #P<0.05, ##P<0.01; compared with the model negative control group: *P<0.05, **P<0.01, ***P<0.001;

[0076] Determination of MDA, GSH and SOD content in the body:

[0077] After the mice were dissected, 100 mg of liver was accurately weighed and homogenized at low temperature. The oxidation indexes of MDA, GSH and SOD in liver tissue were determined according to the kit method. The results are shown in Table 4 (Comparison of MDA, GSH and SOD contents in liver tissue after fatigue ( n=10).

[0078] Table 4

[0079]

[0080] Note: Compared with the blank control group: #P<0.05, ##P<0.01; compared with the model negative control group: *P<0.05, **P<0.01, ***P<0.001;

[0081] This experiment fully reflects the degree of exercise fatigue and exhaustion of mice by combining weighted swimming and pole climbing tests, and measures the exercise endurance of mice by accumulating pole climbing time, thereby intuitively showing the anti-fatigue ability of mice. Comprehensively from the data in Table 3, it can be seen that the fresh ginseng cake of the present invention (Example 3) can significantly prolong the weighted swimming and pole climbing time of mice (P < 0.01), and significantly reduce the content of serum urea nitrogen in the body, and significantly increase the content of liver glycogen (P < 0.01), and the effect is significantly better than that of Examples 4-5. In addition, as can be seen from Table 4, the present invention has a good ability to scavenge free radicals, can passivate free radicals, and alleviate the level of oxidative stress in liver tissue, thereby improving the body's anti-fatigue ability.

[0082] Example 8: Effect of the fresh ginseng cake of the present invention on gastrointestinal motility of mice

[0083] The pace of modern life and mental stress are constantly increasing, and irregular diet and metabolic abnormalities often occur, which can easily lead to gastrointestinal disorders, and then cause the degeneration of human organ functions, thus forming a "sub-healthy" state, which is closely related to people's lives. In order to fully prove the scientific nature of fresh ginseng cakes, this experiment will use the indicator's gastrointestinal propulsion rate in mice to prove the effect of the present invention on mouse gastrointestinal motility.

[0084] After 1 week of adaptive feeding, male ICR mice were randomly divided into 6 groups, namely, a blank control group, a model group, a group without adding ginseng puree made by squeezing ginseng juice with water (Example 1), a group without adding ginseng dietary fiber (Example 2), a group of the present invention (Example 3), a group with raw sun-dried ginseng as raw material (Example 4), and a group with red ginseng as raw material (Example 5). The test drug was administered by intragastric administration for 14 consecutive days, and the animals were free to eat and drink water. The blank and model groups were given the same volume of physiological saline, and the food intake was measured every day. At the end of the experiment, body weight, weight gain, food intake and food intake rate were calculated.

[0085] 30 minutes after the administration of the final drug, the model group and its treatment group were both modeled with compound diphenoxylate (5 mg / kg). 30 minutes later, each group was given an indicator (activated carbon + gum, boiled three times with distilled water in advance, finally fixed to 100 ml, stored at 4°C, and mixed). 25 minutes later, the animals were killed by cervical dislocation, and the ink propulsion rate was calculated (propulsion rate (%) = ink propulsion length (cm) / total length of small intestine (cm)*100).

[0086] Changes in body weight, weight gain and water intake of mice:

[0087] The changes in the weight, weight gain and food intake of mice within 14 days are shown in Table 5. The effects of the present invention on the food intake rate of mice are shown in Table 5. Figure 2 shown.

[0088] Table 5 Changes in body weight and food intake of mice within 14 days

[0089]

[0090] The comparison of body weight changes and food intake shown in Table 5 shows that there is no significant difference in body weight changes among the groups, indicating that fresh ginseng cake has no effect on the body weight changes of mice. Figure 2 From the food intake rate of mice shown, it can be seen that compared with the model group, the food intake of Examples 2-3 showed a certain increasing trend, indicating that the addition of ginseng dietary fiber has a significant promoting effect on intestinal digestion and absorption. Compared with the group of the present invention (Example 3), the food intake of Examples 4-5 using fresh ginseng as raw material was significantly higher than that of Examples 4 and 5 (P < 0.01), indicating that the ginseng puree and ginseng dietary fiber prepared from fresh ginseng are better than those using raw sun-dried ginseng and red ginseng as raw materials. It further shows that the fresh ginseng cake of the present invention can significantly increase the food intake of mice and significantly promote intestinal digestion and absorption.

[0091] Results of the small intestinal motility test:

[0092] To further prove that the present invention can promote gastrointestinal motility, the speed of the indicator (activated carbon + gum) in the gastrointestinal tract is used as an indicator for investigation. The effect of the present invention on the small intestinal motility test is shown in the figure (taking the ink propulsion rate as an example).

[0093] According to the attached Figure 3 As shown, the ink propulsion rate of mice in the model group was significantly lower than that of the blank control group (P < 0.01), indicating that the model was successfully established; compared with the model group, the ink propulsion rate of the Example 3 administration group was significantly increased (P < 0.01) and significantly higher than that of Example 2 (P < 0.05); the results showed that the administration group of the present invention has a significant effect of promoting small intestinal motility. According to the above experimental data, adding ginseng dietary fiber can facilitate absorption and the effect is more obvious.

[0094] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A fresh ginseng cake, characterized in that: The invention is prepared from the following raw materials in parts by weight: 40-60 parts of wheat flour, 30-52 parts of ginseng, 60-80 parts of purified water, 5-8 parts of edible oil, 10-30 parts of edible roses, 10-16 parts of honeysuckle pollen, 10-15 parts of honey, 10-15 parts of fresh milk and 20-25 parts of maltose.

2. A method for preparing the fresh ginseng cake according to claim 1, characterized in that: The main steps are as follows: (1) Preparation of fresh ginseng puree, steamed ginseng water and ginseng dietary fiber: ① Select 30-52 parts of fresh ginseng, clean it, separate the ginseng roots from the main root, put the main root in a juicer and add 10-15 parts of fresh milk to squeeze the juice, filter and centrifuge to obtain fresh ginseng puree and ginseng crushed material; ② Mix the ginseng roots with the ginseng crushed material obtained by the above centrifugation, add 60-80 parts of purified water, boil it over high heat, then simmer it over low heat for 30-45 minutes, repeat 1-2 times, filter, combine and concentrate, and obtain steamed ginseng water and ginseng residue; ③ After special treatment, the ginseng residue obtained above is crushed and passed through a 100-mesh sieve to obtain ginseng dietary fiber; (2) Making a crust: taking 40-60 parts of wheat flour and 5-8 parts of edible oil by weight, adding the fresh ginseng puree prepared in step (1) and 10-20 parts of steamed ginseng water, stirring and mixing evenly, and fermenting for 1-2 hours to obtain a crust; (3) Preparation of filling: 10-30 parts of rose petals and 10-16 parts of honeysuckle powder are mixed and thoroughly mixed, and the fresh ginseng puree and ginseng dietary fiber prepared in step (1) are added, and then 10-15 parts of honey are added, and the mixture is heated at 40-50° C. for 10-20 minutes, and after cooling, 20-25 parts of maltose are added, and the mixture is mixed to obtain a mixed flower sauce; (4) preparing fresh ginseng cakes: wrapping the mixed flower paste obtained in step (3) into the cake skin prepared in step (2) to obtain fresh ginseng cake blanks; (5) Baking the fresh ginseng cake: the fresh ginseng cake prepared in step (4) is placed in an oven at 100-120° C. and baked for 20-30 min, then heated to 160-180° C. and baked for 10-15 min, and cooled to room temperature to obtain the fresh ginseng cake.

3. The preparation method according to claim 2, characterized in that: The amount of fresh ginseng puree used in step (2) is 1 / 4 of the mass of ginseng; And / or, the amount of fresh ginseng puree used in step (3) is 1 / 8 of the mass of ginseng.

4. The preparation method according to claim 2, characterized in that: The special treatment is to subject the ginseng residue to enzymatic hydrolysis, boil it at 95-100° C. for 10-15 minutes and then filter it, place the obtained filter residue in a 50-60° C. oven, dry it to constant weight, and then crush it through a 100-mesh sieve to obtain ginseng dietary fiber.

5. The preparation method according to claim 2, characterized in that: The volume of the steamed ginseng water is 4-5 times that of the ginseng raw material.

6. The preparation method according to claim 2, characterized in that: In the step (1), the fresh ginseng pulp is placed in a sealed state at 0-5°C.

7. The preparation method according to claim 2, characterized in that: In the step (2), the fermentation is to cover the mixture with plastic wrap and allow it to ferment for 1-2 hours.

8. The preparation method according to claim 2, characterized in that: In the step (3), the mixed flower jam is stored at 2-4°C.

9. A fresh ginseng cake, characterized by: The fresh ginseng cake is prepared by the preparation method according to any one of claims 2 to 8.

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