Health-preserving pastry for improving sleep quality and preparation method of health-preserving pastry

Abstract

The invention relates to the field of pastry making, and particularly discloses health-preserving pastries capable of improving sleep quality and a making method of the health-preserving pastries. The health-preserving pastry capable of improving sleep quality comprises the following raw materials: fried spina date seeds, lily bulbs, 40-50 parts of poria cocos, lotus seeds, mulberries, longan pulp, red dates, rhizoma polygonati, water, maltose, crystal sugar, salt, butter and corn starch. The preparation method comprises the following steps: mashing fried spina date seeds, mixing the mashed spina date seeds with lily, lotus seeds, mulberries and rhizoma polygonati, adding water, boiling with strong fire, decocting with slow fire to obtain a medicine juice, mixing poria cocos, longan pulp, red dates and the medicine juice, crushing to obtain medicine paste, mixing the medicine paste with maltose, rock sugar, salt and butter, boiling, adding corn starch water, decocting with slow fire, stirring until the mixture is thick, and packaging. And pouring into a mold, and naturally cooling to obtain the health-preserving pastry. The health-preserving pastry capable of improving the sleep quality has the advantages of solving sleep disorders and improving the sleep quality.

Description

Technical Field

[0001] The present application relates to the field of pastry making, and more specifically, to a health-preserving pastry for improving sleep quality and a preparation method thereof. Background Art

[0002] As an important part of traditional Chinese food culture, pastries have a long history and profound cultural heritage. From ancient times to modern times, pastries not only satisfy people's appetite, but also carry rich cultural connotations and regional characteristics.

[0003] In modern society, as people pursue a healthy life, health-preserving pastries are gradually gaining popularity. Health-preserving pastries are a kind of food that combines the concept of health and deliciousness, aiming to achieve the purpose of health care through the combination of natural ingredients. These pastries usually contain ingredients with medicinal value, such as Poria cocos, lotus seeds, Chinese yam, coix seeds, etc., aiming to regulate the body and enhance health. The production methods of health-preserving pastries are diverse and can be changed according to different ingredients and functions.

[0004] In today's fast-paced life, sleep disorders have become a common problem that troubles many people. Long-term lack of sleep or poor sleep quality not only affects daily mental state and work efficiency, but may also cause a series of health problems, such as decreased immunity, memory loss, mood swings, etc. Summary of the invention

[0005] In order to solve sleep disorders and improve sleep quality, the present application provides a health-preserving pastry for improving sleep quality and a preparation method thereof.

[0006] The health-preserving cake for improving sleep quality provided in this application adopts the following technical solution: A health-preserving cake for improving sleep quality. The raw materials include, by weight, 40-50 parts of fried sour jujube kernels, 15-20 parts of lilies, 40-50 parts of poria cocos, 25-30 parts of lotus seeds, 25-30 parts of mulberries, 25-35 parts of longan pulp, 40-50 parts of red dates, 40-50 parts of polygonatum, 800-1200 parts of water, 150-250 parts of maltose, 40-60 parts of crystal sugar, 2-6 parts of salt, 40-60 parts of butter and 80-120 parts of corn starch.

[0007] By adopting the above technical scheme, the Chinese date kernel is rich in various alkaloids and flavonoid compounds, and has a significant sedative and hypnotic effect; lily can clear the heart and relieve troubles, calm the mind and stabilize the mind; Poria has the effect of promoting water and moisture, strengthening the spleen and calming the mind. These ingredients work together to help relieve tension and promote deep sleep. Lotus seeds, mulberries, longan meat, red dates and Polygonatum sibiricum are rich in nutrients such as various vitamins, minerals and amino acids, and have the effects of nourishing the liver and kidneys, nourishing blood and calming the mind, and strengthening the spleen and replenishing qi. They can supplement the nutrients needed by the body and enhance physical fitness, thereby indirectly improving sleep quality. Red dates, longan meat, etc., also have a certain endocrine regulating function, which helps to balance the hormone level in the body and reduce insomnia caused by endocrine disorders. By adding flavoring ingredients such as maltose, crystal sugar, butter, and an appropriate amount of corn starch as a binder, the pastry tastes delicate, sweet and delicious, which not only satisfies the enjoyment of the taste buds, but is also easy to digest and absorb, does not burden the stomach, and helps to relax before sleep.

[0008] Optionally, 5-10 portions of jasmine extract are also included.

[0009] By adopting the above technical solution, jasmine has a natural aromatherapy effect, and its fragrance can relieve tension, help people relax and reduce stress. This relaxing effect helps to reduce the excitement of the brain and promote faster sleep. The unique aroma of jasmine is integrated with other ingredients in the pastry, making the taste of the pastry more diverse and the flavor more charming.

[0010] Optionally, the preparation method of the jasmine extract is: The washed jasmine flowers are vacuum dried at 25-35° C., liquid carbon dioxide is introduced into an extraction container, and the temperature is controlled at 10-30° C. and the pressure is 5-10 MPa, and the dried jasmine flowers are extracted by subcritical carbon dioxide for 2-4 hours, and a crude extract is obtained after the extraction, and the crude extract is treated with a 20-40KHz ultrasonic device at 30-50° C. for 20-40 minutes to obtain an extract; The extract is adsorbed and purified by using a macroporous adsorption resin, and then the extract is transferred to a distillation container and concentrated under reduced pressure at 40-60° C. and 0.5-0.8 MPa to obtain a jasmine extract.

[0011] By adopting the above technical scheme, vacuum drying is used to treat jasmine, which can quickly remove moisture at a lower temperature, effectively reduce the loss of heat-sensitive components, and retain the aroma components, antioxidants and other bioactive substances in jasmine. The use of subcritical carbon dioxide for extraction avoids the problem of residual harmful substances that may be caused by traditional solvent extraction, ensures the integrity and activity of the effective ingredients in jasmine, and improves the extraction efficiency. The use of ultrasonic equipment to treat the crude extract helps to destroy the cell wall, promote the release of effective ingredients in the cell, and further improve the extraction efficiency. The use of macroporous adsorption resin to adsorb and purify the extract can effectively remove impurities and improve the purity and quality of the extract. Under the above temperature and pressure conditions, reduced pressure concentration can not only effectively remove the solvent in the extract, but also retain more aroma and active ingredients, so that the final jasmine extract has a strong aroma and less impurity content.

[0012] Optionally, 5-15 servings of chrysanthemums may also be included.

[0013] By adopting the above technical solution, chrysanthemum has a calming and soothing effect, can relieve physical and mental tension and anxiety, and improve sleep quality. This complements the original calming ingredients such as fried jujube seeds and lilies in pastries, and together they play a more significant calming and sleep-inducing effect. Chrysanthemum can clear away heat and detoxify, help improve the internal environment, and reduce problems such as irritability, insomnia, and dreaminess caused by internal heat. In dry seasons such as autumn, this effect of chrysanthemum is particularly significant, helping people maintain physical and mental balance and comfort.

[0014] Optionally, 0.5-3 parts of ginseng polysaccharide are also included.

[0015] By adopting the above technical solution, ginseng polysaccharide has a significant immunomodulatory effect, can stimulate lymphocyte transformation, enhance the body's immune function, and improve the body's resistance to pathogens. By regulating immune function and overall physical condition, it helps to alleviate insomnia caused by physical discomfort or psychological stress. As one of the main active ingredients of ginseng, ginseng polysaccharide is rich in a variety of nutrients that are beneficial to the human body. After being added to pastries, these nutrients can be effectively absorbed and utilized by the human body, providing additional nutritional support for the body and helping to maintain the body's health.

[0016] Optionally, the preparation method of the ginseng polysaccharide is: Wash the ginseng and crush it into 40-60 mesh particles; Prepare a complex enzyme solution, which contains 1-2% pectinase, 1-2% cellulase, 0.2-0.6% neutral protease by mass percentage, and the rest is deionized water, mix ginseng powder and the complex enzyme solution at a mass ratio of 1:(8-10), adjust the pH value of the mixture to 4.5-5.5, heat to 45-55° C. and keep warm for 6-12 hours; After the enzymatic hydrolysis is completed, the mixture is placed in a microwave extraction device, the microwave power is set to 600-800W, and the extraction time is 10-30 minutes; After the extraction is completed, the mixture is filtered and centrifuged to obtain an extract containing ginseng polysaccharides. The extract is low-temperature concentrated at 20-30°C under vacuum conditions for 4-6 hours to obtain a concentrated solution, anhydrous ethanol is added to the concentrated solution, and the mass ratio of anhydrous ethanol to the concentrated solution is (2-4):1. After stirring evenly, it is allowed to stand for 16-24 hours for precipitation, and the precipitate is separated to obtain crude polysaccharides. The crude polysaccharides are washed with ethanol, and the washed crude polysaccharides are vacuum dried to a water content of <5% to obtain ginseng polysaccharides.

[0017] By adopting the above technical scheme, the ginseng powder is pretreated with a composite enzyme solution, and the synergistic action of pectinase, cellulase and neutral protease effectively destroys the ginseng cell wall structure and promotes the release of effective ingredients such as polysaccharides in the cells. This enzymatic hydrolysis method is gentler and more efficient than the traditional method, and can significantly improve the extraction efficiency. After the enzymatic hydrolysis is completed, the extraction is carried out using a microwave extraction device. Microwave heating has the advantages of strong penetration, uniform heating and fast speed, which can further accelerate the extraction process and improve the extraction efficiency. At the same time, microwave extraction also helps to maintain the biological activity of the extract and reduce the loss of heat-sensitive components. The prepared high-quality ginseng polysaccharide is rich in a variety of biologically active ingredients that are beneficial to the human body, such as polysaccharides, saponins, amino acids, etc. These ingredients have significant effects in improving sleep quality, enhancing immunity, and anti-oxidation.

[0018] In a second aspect, the present application provides a method for preparing a health-preserving pastry for improving sleep quality, using the following technical solution: A method for preparing a health-preserving pastry for improving sleep quality comprises the following steps: The stir-fried spiny jujube kernels are crushed and mixed with lily, lotus seeds, mulberry and polygonatum, and then added to a container, 60-70% of the total water volume is added to the container, the mixture in the container is first boiled using a heat source of 200-300° C., and then the temperature is lowered to 100-150° C. and boiled, and the heating is stopped when the volume of the mixture is reduced by 2 / 3, and the liquid is separated to obtain a medicinal juice, and then 30-40% of the total water volume is added to the container, heated to boiling, and then boiled at 100-150° C. until the liquid volume is reduced to 1 / 2, the liquid is separated, and mixed with the medicinal juice uniformly; Mix Poria cocos, longan pulp, red dates with medicinal juice, grind them through a grinding device to obtain medicinal mud, pour the medicinal mud into a heating container, add maltose, rock sugar, salt, butter and boil, pour starch water into the heating container, boil at 100-150°C, continue stirring until it becomes viscous, pour into a mold, and naturally cool to 20-25°C to obtain a health-preserving pastry.

[0019] By adopting the above technical scheme, Chinese medicinal materials such as stir-fried jujube seeds, lily, lotus seeds, mulberry, and polygonatum are first boiled at high temperature and boiled at low temperature to effectively extract the effective ingredients, such as jujube seed saponins and lily polysaccharides that calm the nerves and help sleep. At the same time, by controlling the boiling time and temperature, excessive destruction of the effective ingredients is avoided, ensuring that the efficacy is fully retained. The addition of raw materials such as Poria cocos, longan meat, and red dates not only enriches the taste and flavor of the pastries, but also produces a synergistic effect with the above-mentioned Chinese medicinal materials through scientific proportioning. These raw materials themselves also have the effects of calming the nerves, replenishing blood, and strengthening the spleen, which complement each other with the main medicinal materials and jointly enhance the overall health value of the pastries. The preparation method adopts a method of first boiling and then boiling, and then crushing and mixing, ensuring that the effective ingredients in the raw materials can be fully dissolved and evenly distributed in the pastries. At the same time, by controlling the heating temperature and time, excessive coking of the pastries and the loss of nutrients are avoided. In addition, adding maltose, crystal sugar, salt, butter and other seasonings not only improves the taste of the pastry, but also increases its nutritional value. The resulting health-preserving pastry not only has a significant effect on improving sleep quality, but also has a delicious taste. This allows people to achieve the purpose of health preservation while enjoying delicious food.

[0020] Optionally, include the following steps: The stir-fried spiny jujube kernels are crushed and mixed with lily, lotus seed, mulberry, polygonatum and chrysanthemum, and then added into a container, 60-70% of the total water volume is added into the container, the mixture in the container is first boiled using a heat source of 200-300° C., and then the temperature is lowered to 100-150° C. for boiling, and the heating is stopped when the volume of the mixture is reduced by 2 / 3, and the liquid is separated to obtain a medicinal juice, and then 30-40% of the total water volume is added into the container, heated to boiling, and then boiled at 100-150° C. until the liquid volume is reduced to 1 / 2, the liquid is separated, and mixed with the medicinal juice uniformly; Mix Poria cocos, longan pulp, red dates with medicinal juice, grind them through a grinding device to obtain medicinal mud, pour the medicinal mud into a heating container, add maltose, rock sugar, salt, butter, jasmine extract, ginseng polysaccharide and boil, pour starch water into the heating container, boil at 100-150℃, continue stirring until it becomes viscous, pour into a mold, and naturally cool to 20-25℃ to obtain a health-preserving pastry.

[0021] In summary, this application has the following beneficial effects: 1. Since this application combines stir-fried Chinese medicinal materials such as Chinese jujube kernels, lilies, and Poria cocos that have calming, soothing, spleen-strengthening, and heart-relief effects, as well as nutritious, liver- and kidney-nourishing ingredients such as lotus seeds, mulberries, longan meat, red dates, and Polygonatum sibiricum, and is blended with maltose, rock sugar, butter, and corn starch, it not only has a delicate and sweet taste, but is also easy to digest and effectively promotes deep sleep. It is a healthy choice for regulating endocrine and alleviating insomnia problems.

[0022] 2. Jasmine is preferably used in this application, because its natural aromatherapy relieves tension, promotes relaxation and sleep, and its unique aroma blends with pastries to enhance the flavor. At the same time, ginseng polysaccharide, as an added ingredient of pastries, has a significant immunomodulatory effect, which not only enhances immunity, but also relieves insomnia by improving physical condition, providing all-round support for health.

[0023] 3. The method of this application effectively extracts the calming and sleep-inducing ingredients of Chinese medicinal materials such as stir-fried sour jujube seeds, lilies, and lotus seeds through high-temperature boiling and low-temperature simmering processes, and scientifically proportions raw materials such as Poria cocos and longan pulp to jointly improve the taste and health value of pastries. The method of first boiling, then simmering, and then crushing and mixing is adopted to ensure that the efficacy and nutrition are fully retained, and finally a delicious and healthy pastry is made to help improve sleep quality. DETAILED DESCRIPTION

[0024] The present application is further described in detail below in conjunction with the examples. It is particularly noted that if no specific conditions are specified in the following examples, the experiments are carried out according to conventional conditions or the conditions recommended by the manufacturer. Unless otherwise specified, the raw materials used in the following examples can be obtained from common commercial sources.

[0025] Preparation Example of Jasmine Extract Preparation Example 1 Preparation of Jasmine Extract: Choose freshly picked jasmine flowers that are free of pests and diseases as raw materials, and avoid using wilted or damaged flowers; 1 kg of jasmine flowers were washed in clean water to remove dust and impurities on the surface of the flowers. After washing, the jasmine flowers were fished out and drained. The drained jasmine flowers were evenly spread on a drying tray to ensure that the petals did not overlap. The tray was placed in a vacuum drying oven, set to 30°C for low-temperature drying, and the vacuum pump was turned on for drying for 16 hours. After drying, the jasmine flowers were taken out and placed in an extraction tank, the tank was sealed, 5 kg of liquid carbon dioxide was introduced into the extraction tank, and the temperature was controlled at 20 ° C. The pressure was adjusted between 8 MPa, and the extraction operation was performed for 3 hours; After the extraction is completed, the carbon dioxide is released by reducing the pressure, and the carbon dioxide gas is separated from the extract to obtain a crude extract of subcritical extraction, the crude extract is dissolved in ethanol, and placed in a container of an ultrasonic extraction device, the ultrasonic power is set to 400W, the frequency is set to 30kHz, the ultrasonic extraction device is started, the solution is maintained at 40°C, the ultrasonic treatment time is 30 minutes, and after the ultrasonic extraction, the solution is filtered to remove insoluble solids to obtain a purer extract to obtain an extract; The extract was adsorbed and purified by using MacLean (A832686) D101 macroporous adsorption resin. The extract was slowly passed through the macroporous adsorption resin column. During the process of passing through the resin column, the impurities were adsorbed by the resin, while the effective components were eluted. The eluate was collected and the resin column was repeatedly washed with ethanol to ensure that the extract was completely eluted. The collected eluate was placed in a reduced pressure evaporator and concentrated under reduced pressure at 50° C. and 0.6 MPa to obtain a jasmine extract.

[0026] Preparation Example 2 Preparation of jasmine flower extract: The difference from Preparation Example 1 is that no ultrasonic extraction treatment is performed.

[0027] Preparation Example 3 Preparation of jasmine extract: The difference from Preparation Example 1 is that no macroporous adsorption resin is used to adsorb and purify the extract.

[0028] Preparation Example of Ginseng Polysaccharide Preparation Example 4 Preparation of ginseng polysaccharide: Select fresh, insect-free and mildew-free ginseng as raw material, wash the ginseng and crush it into 40-60 mesh particles; A composite enzyme solution is prepared, wherein the composite enzyme solution contains 1.5% pectinase, 1.5% cellulase, 0.4% neutral protease by weight, and the rest is deionized water, 1 kg of ginseng powder is mixed with 9 kg of the composite enzyme solution, the pH value of the mixture is adjusted to 5 with citric acid, and the mixture is heated to 50° C. and kept warm for 8 hours for enzymolysis; After the enzymatic hydrolysis is completed, the mixture is placed in a microwave extraction device, the microwave power is set to 700 W, and the extraction time is 20 minutes; after the extraction is completed, the mixture is filtered and centrifuged to obtain an extract containing ginseng polysaccharides, the extract is low-temperature concentrated at 25°C under vacuum conditions for 5 hours to obtain a concentrated solution, anhydrous ethanol is added to the concentrated solution, the mass ratio of anhydrous ethanol to the concentrated solution is 3:1, and after stirring evenly, it is allowed to stand for 20 hours for precipitation, and the precipitate is centrifuged to obtain a crude polysaccharide, the crude polysaccharide is washed with ethanol, and the washed crude polysaccharide is vacuum dried to a water content of <5% to obtain ginseng polysaccharides.

[0029] Preparation Example 5 Preparation of ginseng polysaccharide: The difference from Preparation Example 4 is that microwave extraction treatment is not performed. Example

[0030] Example 1 Preparation of a health-preserving pastry for improving sleep quality: First cooking: Mix 45g of crushed stir-fried Chinese date seeds with 18g of lily bulbs, 28g of lotus seeds, 28g of mulberries, and 45g of polygonatum, pour the mixture into a casserole, and add 650ml of water. Use a heat source of 250±20℃, i.e. high heat, until the mixture boils. Once it boils, adjust the heat to 180±20℃, i.e. low heat, and continue to boil. Continue heating until the volume of the mixture is reduced to 1 / 3 of the original. Stop heating, filter and separate the liquid to obtain the first medicinal juice.

[0031] Second cooking: Add 350ml of water to the residue left after the first boiling. Heat to boiling again, and continue to boil at 100-150℃ until the liquid volume is reduced to half of the original. Separate the liquid through a filter, mix the obtained liquid with the juice obtained from the first boiling, and set aside.

[0032] Preparation of medicinal mud: Mix 45g of Poria cocos, 30g of longan pulp, and 45g of red dates with the medicinal juice obtained in the previous step. Pour the mixture into a food processor and grind it until a uniform medicinal paste is formed.

[0033] Making of pastry: Pour the prepared medicinal mud into the pot. Add 200g maltose, 50g crystal sugar, 4g salt and 50g butter to the pot. Heat the mixture at 180±20℃, stirring constantly, until it boils. After the mixture boils, slowly add 500g starch water prepared in advance, which contains 100g corn starch. Continue to heat at 130±20℃, stirring constantly to avoid sticking or lumps. Cook until the mixture becomes viscous and has a uniform and smooth texture.

[0034] Forming and cooling: Pour the thick mixture into the prepared mold and smooth the surface. Let the mixture in the mold cool naturally until the temperature drops to 20-25℃. Cool to form pastry, take out the pastry, cut into pieces of appropriate size, and eat.

[0035] Among them, all the above-mentioned medicinal materials are purchased from Bozhou Hengyi Chinese Medicine Technology Co., Ltd.

[0036] Example 2 A preparation method for a health-preserving pastry for improving sleep quality, which is different from Example 1 in that the weight of the components added during the preparation process is as follows: 40g fried sour jujube kernel, 15g lily, 40g Poria cocos, 25g lotus seeds, 25g mulberries, 25g longan meat, 40g red dates, 40g Polygonatum, 1000g water, 150g maltose, 40g crystal sugar, 2g salt, 40g butter, 500g corn starch, and the water contains 80g corn starch.

[0037] Example 3 A preparation method for a health-preserving pastry for improving sleep quality, which is different from Example 1 in that the weight of the components added during the preparation process is as follows: 50g fried sour jujube kernel, 50g lily, 50g Poria cocos, 30g lotus seeds, 30g mulberries, 35g longan meat, 50g red dates, 50g Polygonatum, 1000g water, 250g maltose, 60g crystal sugar, 6g salt, 60g butter, 500g corn starch, and the water contains 120g corn starch.

[0038] Example 4 A preparation method for a health-preserving pastry for improving sleep quality, which is different from Example 1 in that: 45g of crushed stir-fried sour jujube kernels are evenly mixed with 18g of lily, 28g of lotus seeds, 28g of mulberries, 45g of polygonatum, and 10g of chrysanthemum, and the mixed materials are poured into a casserole and 650ml of water is added. Use a heat source of 250±20℃, i.e., high heat, until the mixture boils. Once boiled, adjust the heat to 180±20℃, i.e., low heat, and continue to boil. Continue heating until the volume of the mixture is reduced to 1 / 3 of the original volume. Stop heating, filter and separate the liquid to obtain the first medicinal juice.

[0039] Among them, Hangzhou chrysanthemum is purchased from Bozhou Hengyi Traditional Chinese Medicine Technology Co., Ltd.

[0040] Example 5 The preparation method of a health-preserving pastry for improving sleep quality is different from that of Example 4 in that the amount of chrysanthemum added is 5 g.

[0041] Example 6 The preparation of a health-preserving pastry for improving sleep quality is different from that of Example 4 in that the amount of chrysanthemum added is 15g.

[0042] Example 7 A preparation of a health-preserving pastry for improving sleep quality, which is different from Example 4 in that: the prepared medicinal mud is poured into a pot. Add 200g maltose, 50g crystal sugar, 4g salt, 50g butter and 8g jasmine extract to the pot. Heat the mixture at 180±20℃ and stir constantly until it boils. After the mixture boils, slowly add 500g starch water prepared in advance, containing 100g corn starch. Continue to heat at 130±20℃ and stir constantly to avoid sticking to the bottom or agglomeration. Boil until the mixture becomes viscous and has a uniform and smooth texture.

[0043] The jasmine extract was prepared in Preparation Example 1.

[0044] Example 8 The preparation method of a health-preserving pastry for improving sleep quality is different from that of Example 7 in that 5 g of jasmine extract is added.

[0045] Example 9 The preparation method of a health-preserving pastry for improving sleep quality is different from that of Example 7 in that 10 g of jasmine extract is added.

[0046] Example 10 A preparation of a health-preserving pastry for improving sleep quality, which is different from Example 7 in that: Pour the prepared medicinal mud into a pot. Add 200g maltose, 50g crystal sugar, 4g salt and 50g butter, 8g jasmine extract, and 2g ginseng polysaccharide to the pot. Heat the mixture at 180±20℃ and stir constantly until it boils. After the mixture boils, slowly add 500g of starch water prepared in advance, containing 100g corn starch. Continue to heat at 130±20℃ and stir constantly to avoid sticking to the bottom or agglomeration. Boil until the mixture becomes viscous and has a uniform and smooth texture.

[0047] The jasmine extract was prepared in Preparation Example 1, and the ginseng polysaccharide was prepared in Preparation Example 4.

[0048] Embodiment 11 The preparation of a health-preserving pastry for improving sleep quality is different from that of Example 10 in that 0.5 g of ginseng polysaccharide is added.

[0049] Example 12 The preparation of a health-preserving pastry for improving sleep quality is different from that of Example 10 in that 3 g of ginseng polysaccharide is added.

[0050] Comparative Example Comparative Example 1 A preparation method for a health-preserving pastry for improving sleep quality, which is different from Example 1 in that the weight of the components added during the preparation process is as follows: 30g fried sour jujube kernel, 10g lily, 30g Poria cocos, 20g lotus seeds, 20g mulberries, 20g longan meat, 30g red dates, 30g Polygonatum, 1000g water, 100g maltose, 30g crystal sugar, 1g salt, 30g butter, 500g corn starch, and the water contains 70g corn starch.

[0051] Comparative Example 3 The preparation of a health-preserving pastry for improving sleep quality is different from Example 7 in that the jasmine extract is prepared by Preparation Example 2.

[0052] Comparative Example 4 The preparation of a health-preserving pastry for improving sleep quality is different from that of Example 7 in that the jasmine extract is prepared by Preparation Example 3.

[0053] Comparative Example 5 A preparation method for a health-preserving pastry for improving sleep quality is different from Example 10 in that the ginseng polysaccharide is prepared by Preparation Example 5.

[0054] Performance testing Detection Methods 17 volunteers were randomly selected and consumed 50 g of the health-preserving cakes prepared by the methods of Examples 1-12 and Comparative Examples 1-5 respectively daily for one month. The wireless sleep monitoring and treatment system WISP produced by Yingfu Instrument Technology Co., Ltd. was used to detect the sleep process and calculate the average sleep time per week.

[0055] Table 1 Sleep test Combining Examples 1-3 and Comparative Examples 1-2 with Table 1, it can be seen that the formulation of the components in the present application can significantly improve the sleep quality. If the dosage is lower than the dosage in the present application, the effect will be reduced, and if the dosage is higher than the dosage in the present application, the effect difference is not obvious. Considering the comprehensive perspective of cost and effect, the dosage range of the present application is the best.

[0056] It can be seen from Example 7 and Comparative Examples 3-4 and Table 1 that the preparation method of the jasmine extract of the present application can retain more active ingredients, so that the final jasmine extract has less impurity content. It helps to reduce the excitement of the brain, promote faster sleep, and improve sleep quality.

[0057] It can be seen from Example 10 and Comparative Example 5 and Table 1 that the ginseng polysaccharide preparation method of the present application can further accelerate the extraction process, improve the extraction efficiency, and better achieve the effect of improving sleep quality.

[0058] Combining Examples 1, 4, 5, 6 and Table 1, it can be seen that chrysanthemum has a calming and soothing effect, can relieve physical and mental tension and anxiety, and improve sleep quality. This complements the original calming ingredients such as stir-fried jujube seeds and lily in the cakes, and together they play a more significant calming and sleep-inducing effect.

[0059] It can be seen from Examples 1, 7-12 and Table 1 that jasmine is preferably used in this application, as its natural aromatherapy relieves tension and promotes relaxation and sleep. At the same time, ginseng polysaccharide, as an added ingredient of pastries, not only enhances immunity, but also promotes the improvement of sleep quality by virtue of its significant immunomodulatory effect.

[0060] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A health-preserving cake for improving sleep quality, characterized in that: The raw materials include, by weight, 40-50 parts of fried sour jujube kernels, 15-20 parts of lilies, 40-50 parts of poria cocos, 25-30 parts of lotus seeds, 25-30 parts of mulberries, 25-35 parts of longan pulp, 40-50 parts of red dates, 40-50 parts of polygonatum, 800-1200 parts of water, 150-250 parts of maltose, 40-60 parts of crystal sugar, 2-6 parts of salt, 40-60 parts of butter and 80-120 parts of corn starch.

2. The health-preserving cake for improving sleep quality according to claim 1, characterized in that: Also includes 5-10 portions of jasmine flower extract.

3. The health-preserving cake for improving sleep quality according to claim 2, characterized in that: The preparation method of the jasmine extract is: The washed jasmine flowers are vacuum dried at 25-35° C., liquid carbon dioxide is introduced into an extraction container, and the temperature is controlled at 10-30° C. and the pressure is 5-10 MPa, and the dried jasmine flowers are extracted by subcritical carbon dioxide for 2-4 hours, and a crude extract is obtained after the extraction, and the crude extract is treated with a 20-40KHz ultrasonic device at 30-50° C. for 20-40 minutes to obtain an extract; The extract is adsorbed and purified by using a macroporous adsorption resin, and then the extract is transferred to a distillation container and concentrated under reduced pressure at 40-60° C. and 0.5-0.8 MPa to obtain a jasmine extract.

4. The health-preserving cake for improving sleep quality according to claim 1, characterized in that: Also includes 5-15 portions of chrysanthemum.

5. The health-preserving cake for improving sleep quality according to claim 1, characterized in that: It also includes 0.5-3 parts of ginseng polysaccharide.

6. The health-preserving cake for improving sleep quality according to claim 5, characterized in that: The preparation method of the ginseng polysaccharide is: Wash the ginseng and crush it into 40-60 mesh particles; Prepare a complex enzyme solution, which contains 1-2% pectinase, 1-2% cellulase, 0.2-0.6% neutral protease by mass percentage, and the rest is deionized water, mix ginseng powder and the complex enzyme solution at a mass ratio of 1: (8-10), adjust the pH value of the mixture to 4.5-5.5, heat to 45-55°C and keep warm for 6-12h; After the enzymatic hydrolysis is completed, the mixture is placed in a microwave extraction device, the microwave power is set to 600-800W, and the extraction time is 10-30 minutes; After the extraction is completed, the mixture is filtered and centrifuged to obtain an extract containing ginseng polysaccharides, and the extract is low-temperature concentrated at 20-30°C under vacuum conditions for 4-6 hours to obtain a concentrated solution, anhydrous ethanol is added to the concentrated solution, and the mass ratio of anhydrous ethanol to the concentrated solution is (2-4):

1. After stirring evenly, it is allowed to stand for 16-24 hours for precipitation, and the precipitate is separated to obtain crude polysaccharides. The crude polysaccharides are washed with ethanol, and the washed crude polysaccharides are vacuum dried to a water content of <5% to obtain ginseng polysaccharides.

7. A method for preparing the health-preserving cake for improving sleep quality according to any one of claims 1 to 6, characterized in that: The following steps are involved: The stir-fried spiny jujube kernels are crushed and mixed with lily, lotus seeds, mulberry and polygonatum, and then added to a container, 60-70% of the total water volume is added to the container, the mixture in the container is first boiled using a heat source of 200-300° C., and then the temperature is lowered to 100-150° C. and boiled, and the heating is stopped when the volume of the mixture is reduced by 2 / 3, and the liquid is separated to obtain a medicinal juice, and then 30-40% of the total water volume is added to the container, heated to boiling, and then boiled at 100-150° C. until the liquid volume is reduced to 1 / 2, the liquid is separated, and mixed with the medicinal juice evenly; Mix Poria cocos, longan pulp, red dates with the medicinal juice, grind them through a grinding device to obtain medicinal mud, pour the medicinal mud into a heating container, add maltose, rock sugar, salt, butter and boil, pour corn starch water into the heating container, boil at 100-150°C, continue stirring until it becomes viscous, pour into a mold, and naturally cool to 20-25°C to obtain a health-preserving pastry.

8. The method for preparing the health-preserving cake for improving sleep quality according to claim 7, characterized in that: The following steps are involved: The stir-fried spiny jujube kernels are crushed and mixed with lily, lotus seed, mulberry, polygonatum and chrysanthemum, and then added to a container, 60-70% of the total water volume is added to the container, the mixture in the container is first boiled using a heat source of 200-300° C., and then the temperature is lowered to 100-150° C. for boiling, and the heating is stopped when the volume of the mixture is reduced by 2 / 3, and the liquid is separated to obtain a medicinal juice, and then 30-40% of the total water volume is added to the container, heated to boiling, and then boiled at 100-150° C. until the liquid volume is reduced to 1 / 2, the liquid is separated, and mixed evenly with the medicinal juice; Mix Poria cocos, longan pulp, red dates with medicinal juice, grind them through a grinding device to obtain medicinal mud, pour the medicinal mud into a heating container, add maltose, rock sugar, salt, butter, jasmine extract, ginseng polysaccharide and boil, pour corn starch water into the heating container, boil at 100-150℃, continue stirring until it becomes viscous, pour into a mold, and naturally cool to 20-25℃ to obtain a health-preserving pastry.

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