Eucommia ulmoides leaf powder cake and preparation method thereof

Abstract

The invention provides a folium cortex eucommiae powder cake and a preparation method thereof, and belongs to the technical field of food development. The eucommia ulmoides leaf powder cake is prepared from the following raw materials in parts by mass: 15-20 parts of whole wheat flour, 8-12 parts of oat flour, 3-5 parts of almond powder, 0.5-1.5 parts of konjaku flour, 6-10 parts of eucommia ulmoides leaf powder, 6-9 parts of erythritol, 0.5-1.5 parts of stevioside, 10-15 parts of low-fat milk, 28-32 parts of eggs, 2-5 parts of apple jam, 1-3 parts of olive oil, 0.5-1 part of baking powder and 0.1-0.4 part of salt. The folium cortex eucommiae powder cake has the effects of reducing blood sugar and blood fat and improving the exercise ability, and is suitable for people who lose weight and exercise to eat.

Description

Technical Field

[0001] The invention belongs to the technical field of food development, and in particular relates to an eucommia leaf powder cake and a preparation method thereof. Background Art

[0002] With the accelerated pace of modern life and changes in eating habits, obesity is becoming more and more common around the world. Losing weight and maintaining good body functions to improve athletic performance have become urgent needs for many people.

[0003] Traditional cakes, as a common baked food, are deeply loved by the public, but they are usually made with high-sugar, high-fat, and high-calorie ingredients. Long-term or excessive consumption can easily lead to calorie intake far exceeding the body's consumption, causing fat accumulation, blood sugar and blood lipid metabolism disorders, and uncontrolled weight gain, which undoubtedly runs counter to the healthy diet pursued by people who want to lose weight or exercise. Summary of the invention

[0004] In view of this, the object of the present invention is to provide a Eucommia leaf powder cake, which has the effects of lowering blood sugar and blood lipids and improving athletic ability, and is suitable for people who lose weight and exercise.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] A eucommia leaf powder cake is prepared from the following raw materials in parts by mass: 15-20 parts of whole wheat flour, 8-12 parts of oatmeal powder, 3-5 parts of almond powder, 0.5-1.5 parts of konjac powder, 6-10 parts of eucommia leaf powder, 6-9 parts of erythritol, 0.5-1.5 parts of stevioside, 10-15 parts of low-fat milk, 28-32 parts of eggs, 2-5 parts of applesauce, 1-3 parts of olive oil, 0.5-1 part of baking powder and 0.1-0.4 part of salt.

[0007] Preferably, the preparation method of the eucommia leaf powder is as follows: picking fresh and tender eucommia leaves free of disease and insect pests, cleaning them, performing vacuum freeze-drying, and crushing and sieving.

[0008] More preferably, the vacuum freeze-drying conditions are: pre-freezing at -60°C to -40°C for 2-4 hours; vacuum degree 1 to 10Pa, sublimation drying at 0 to 20°C for 12 to 24 hours; vacuum degree 1 to 5Pa, analytical drying at 30 to 40°C for 2 to 4 hours.

[0009] More preferably, during the crushing and sieving, 1 / 10 to 1 / 6 of the eucommia leaf powder has a particle size of 10-40 mesh, and the remaining eucommia leaf powder has a particle size of 80-120 mesh.

[0010] The present invention also provides a method for preparing the eucommia leaf powder cake, comprising the following steps:

[0011] (1) Separate the egg white and yolk;

[0012] (2) preparing egg yolk paste: adding salt, steviol glycosides and half the mass fraction of erythritol to the egg yolk, stirring evenly, adding olive oil, low-fat milk, applesauce, whole wheat flour, oatmeal flour, almond flour, konjac flour, eucommia leaf powder and baking powder again, stirring until there are no dry powder particles;

[0013] (3) Beating egg white: adding the other half of the mass portion of erythritol to the egg white and beating until foamy to obtain meringue;

[0014] (4) Mixing the batter: Add the meringue to the egg yolk paste in 2 to 3 batches, and stir evenly to obtain a batter;

[0015] (5) Baking the cake: Pour the batter into a mold and bake in an oven at 120-140° C. for 50-70 min. After baking, cool the mixture to obtain a Eucommia leaf powder cake.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] The invention provides a Eucommia leaf powder cake. Whole wheat flour is rich in dietary fiber, which can increase satiety, reduce appetite, and help control food intake, thereby controlling weight to a certain extent. Oatmeal powder is rich in β-glucan, which can reduce the cholesterol level in the blood, improve blood lipid status, and delay the absorption of carbohydrates and stabilize blood sugar. Almond powder is rich in protein, unsaturated fatty acids, dietary fiber, vitamin E and other antioxidants. The main component of konjac powder is glucomannan, which absorbs water and swells in the intestine to form a sense of fullness, reduce food intake, and absorb cholesterol and harmful substances in the intestine to promote their excretion, which is helpful to reduce blood lipids and control weight. Eucommia leaf powder is rich in chlorogenic acid and flavonoids, etc. Chlorogenic acid has the effects of anti-oxidation, anti-inflammatory, regulating blood sugar metabolism and regulating lipid metabolism, and flavonoids can regulate energy metabolism, have anti-oxidation and anti-stress capabilities, thereby helping to lose weight and improve exercise ability. Erythritol and steviol glycosides can provide sweetness and provide almost no calories. Applesauce contains a certain amount of dietary fiber such as pectin, which helps increase satiety and promote intestinal health. Olive oil is rich in monounsaturated fatty acids, which helps lower cholesterol levels and improve blood lipids.

[0018] The invention prepares the eucommia leaf powder in a vacuum freeze-drying manner, which helps to maintain the color, flavor and nutritional integrity of the eucommia leaves and can retain the content of chlorogenic acid and flavonoid compounds in the eucommia leaves to the greatest extent.

[0019] The present invention prepares the eucommia leaf powder cake by low-temperature baking and ripening, which has little damage to the effective ingredients in the eucommia leaf powder; and can also reduce the content of AGEs in the cake, making the cake healthier, suitable for people who lose weight or exercise, and reducing potential harm to the body. DETAILED DESCRIPTION

[0020] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0021] Example 1

[0022] A eucommia leaf powder cake is prepared according to the following steps:

[0023] (1) Prepare raw materials: based on 100 parts by mass, prepare 18 parts of whole wheat flour, 10 parts of oatmeal flour, 4 parts of almond powder, 1 part of konjac flour, 8 parts of eucommia leaf powder, 8 parts of erythritol, 1 part of steviol glycoside, 13 parts of low-fat milk, 30 parts of eggs, 4 parts of applesauce, 2 parts of olive oil, 0.8 parts of baking powder, and 0.2 parts of salt;

[0024] The preparation method of eucommia leaf powder is as follows: picking fresh and tender eucommia leaves without diseases and insect pests, cleaning and vacuum freeze drying, crushing and sieving; pre-freezing at -50°C for 3h; vacuum degree 10Pa, 0-20°C sublimation drying for 20h; vacuum degree 5Pa, 35°C analytical drying for 3h; crushing and sieving after drying, the particle size of 1 part of eucommia leaf powder is 20 mesh, and the particle size of the remaining eucommia leaf powder is 100 mesh;

[0025] (2) Separating egg white and egg yolk;

[0026] (3) Making egg yolk paste: Add salt, steviol glycosides and 4 parts of erythritol to the egg yolk, stir evenly, add olive oil, low-fat milk, applesauce, whole wheat flour, oatmeal powder, almond powder, konjac powder, eucommia leaf powder and baking powder again, and stir until there are no dry powder particles;

[0027] (4) Beating egg whites: adding the remaining erythritol to the egg whites and beating until foamy to obtain meringue;

[0028] (5) Mixing the batter: Add the meringue to the egg yolk paste in three batches and stir evenly to obtain a batter;

[0029] (6) Baking the cake: Pour the batter into a mold and bake in an oven at 130° C. for 60 min. After baking, cool the mixture to obtain a Eucommia leaf powder cake.

[0030] Example 2

[0031] Effects of different drying methods on nutrient content of Eucommia ulmoides leaf powder

[0032] 1. Picking Eucommia Leaves

[0033] Healthy fresh Eucommia leaves without diseases or insect pests were picked and quickly brought back to the laboratory, washed, dried and set aside.

[0034] 2. Experimental Grouping and Treatment

[0035] Control group (CK): original leaves of Eucommia ulmoides.

[0036] Natural drying group (ND): Spread the Eucommia leaves evenly on a drying rack in a well-ventilated, clean, light-proof room with relatively stable humidity (the indoor humidity is maintained at 40% to 60%). Avoid overlapping and stacking the leaves to ensure adequate air circulation. Turn the leaves regularly to ensure uniform drying. Dry them naturally until the leaves are brittle and easy to break, then crush them with a grinder and pass them through an 80-mesh sieve to obtain the naturally dried Eucommia leaf powder.

[0037] Drying group (HD): Take an appropriate amount of Eucommia ulmoides leaves and place them in an electric blast drying oven. Set the drying temperature to 60°C. Turn the leaves over every 2 hours during the drying process to ensure uniform heating. Dry the leaves until they reach a constant weight.

[0038] Vacuum freeze drying group (VFD): first put the Eucommia leaves into the freeze drying chamber of a vacuum freeze dryer precooled to -40℃, freeze the leaves quickly, maintain the vacuum degree at 10Pa, and then carry out the sublimation drying stage. The temperature is slowly increased and controlled between 0 and 20℃ until the leaves are completely dry and dehydrated. Then maintain the vacuum degree at 5Pa and perform analytical drying at 30℃ for 2h.

[0039] Each group of Eucommia ulmoides leaves was crushed and passed through an 80-mesh sieve to obtain Eucommia ulmoides leaf powder. Each treatment was repeated 3 times to ensure the accuracy and reliability of the data. Statistical analysis was performed on the nutrient content data measured in each treatment group.

[0040] 3. Nutrient content determination indicators and methods

[0041] Chlorogenic acid: High performance liquid chromatography (HPLC) was used. Flavonoids: The total flavonoid content was determined by spectrophotometry using rutin as a reference.

[0042] 4. Test results

[0043] As shown in Table 1, different drying methods have a significant effect on the content of chlorogenic acid and flavonoids in Eucommia leaves. Vacuum freeze drying (VFD) performed best in retaining chlorogenic acid and flavonoids in Eucommia leaves. The content after treatment was closer to the original leaves (control group, CK) than that of natural drying (ND) and oven drying (HD), which can minimize the loss of these two nutrients during the drying process.

[0044] Table 1 Effects of different drying methods on the nutrient content of Eucommia ulmoides leaf powder

[0045] deal with CK ND HD VFD Chlorogenic acid (mg / g) 16.20±0.20 12.28±0.23 9.72±0.18 15.08±0.32 Flavonoids (mg / g) 30.10±0.33 23.26±0.36 18.58±0.29 28.32±0.45

[0046] Example 3

[0047] Effects of different baking and curing methods on the nutrient content of Eucommia ulmoides leaf powder

[0048] 1. Raw material preparation

[0049] A sufficient amount of the eucommia leaf powder after vacuum freeze-drying in Example 2 was collected to ensure that it had uniform quality and was free of impurities.

[0050] 2. Experimental Grouping and Treatment

[0051] Control group (CK): The Eucommia ulmoides leaf powder was not subjected to additional baking and maturation treatment.

[0052] Low temperature baking group (LBT): Weigh 200 g of Eucommia leaf powder, spread it on a baking tray, put it into an oven preheated to 130°C, and set the baking time to 60 min.

[0053] High temperature baking group (HBT): 200 g of Eucommia leaf powder was weighed and spread on a baking tray, and placed in an oven preheated to 170°C for 40 min.

[0054] During the baking process, the tray was gently shaken every 10 minutes to ensure that the leaf powder was evenly heated. After baking, the tray was quickly removed and the Eucommia leaf powder was allowed to cool naturally to room temperature in a dry and ventilated environment and then collected for later use. Three replicates were set for each baking and maturation treatment group.

[0055] 3. Nutrient content determination indicators and methods

[0056] Chlorogenic acid: High performance liquid chromatography (HPLC) was used. Flavonoids: The total flavonoid content was determined by spectrophotometry using rutin as a reference.

[0057] 4. Test results

[0058] As shown in Table 2, different baking and maturation methods have a significant effect on the content of chlorogenic acid and flavonoids in Eucommia leaf powder. The low-temperature baking group (LBT) performed better than the high-temperature baking group (HBT) in retaining chlorogenic acid and flavonoids in Eucommia leaf powder. Therefore, in the process of baking cakes, the use of low-temperature baking and maturation is conducive to the retention of effective ingredients.

[0059] Table 2 Effects of different baking and curing methods on the nutrient content of Eucommia ulmoides leaf powder

[0060] deal with CK LBT HBT Chlorogenic acid (mg / g) 15.08±0.32 13.85±0.22 11.20±0.21 Flavonoids (mg / g) 28.32±0.45 25.70±0.35 21.45±0.30

[0061] Example 4

[0062] Effects of Eucommia Leaf Powder Cake on Physical Indexes and Exercise Performance of Mice

[0063] 1. Experimental Animals

[0064] Sixty male C57BL / 6J mice, 6 weeks old, with an initial body weight of 20-25 g, in good health and full of vitality, were selected.

[0065] 2. Experimental Grouping

[0066] The mice were evenly divided into 3 groups, with 20 mice in each group, namely:

[0067] Common cake group (CC): The cakes were baked according to conventional commercial recipes (wheat flour, white sugar, eggs, cooking oil, etc.) and processes, and then crushed into particles that met the feeding specifications of mice.

[0068] Eucommia leaf powder cake group (EDC): The Eucommia leaf powder cake of Example 1 was crushed and processed into a particle form that meets the feeding specifications of mice.

[0069] No Eucommia Leaf Powder Cake Group (NDC): In the Eucommia Leaf Powder Cake of Example 1, the Eucommia Leaf Powder was replaced with an equal mass portion of whole wheat flour, which was ground and processed into a particle form that meets the feeding specifications of mice.

[0070] Each group of mice was fed 25% maintenance feed + 75% cake. The mice were allowed to eat freely and drink water freely. The environment in which the mice were raised strictly controlled the temperature and humidity (temperature 22-25°C, humidity 40%-60%) and the light cycle (12h light / 12h dark alternation).

[0071] 3. Exercise intervention settings

[0072] A regular exercise intervention program was implemented for mice. Mice started aerobic endurance training with the help of a professionally customized mouse treadmill. Before the formal training started, a 3-5 day adaptation period was set, during which 10 minutes / day of adaptive exercise was arranged, and the treadmill speed was set at a relatively slow 5-8m / min to help the mice gradually become familiar with the exercise rhythm and adapt to the equipment environment; after entering the formal training stage, 6 weeks of high-intensity aerobic training were carried out continuously, and the training time was extended to 30 minutes / day. The treadmill speed was dynamically adjusted according to the physical fitness improvement of the mice. It was maintained at 8-12m / min in the early stage, and gradually increased to 12-15m / min as the mice's endurance and coordination steadily improved.

[0073] 4.Indicator collection and statistics

[0074] At the beginning of the experiment, the initial weight and initial blood sugar of the mice were measured. After the experiment, the final weight, body fat percentage, blood lipid indexes (TC, TG, HDL-C and LDL-C), and final blood sugar of the mice were measured. A comprehensive evaluation of exercise performance was also conducted: When the experiment entered the final stage, the mouse fatigue rotarod instrument and the swimming endurance test dedicated device were used to evaluate the mouse's exercise ability.

[0075] 5. Test results

[0076] As shown in Table 3, the EDC group has a prominent inhibitory effect on weight gain, and the NDC group can also limit weight gain to a certain extent compared with the CC group. In terms of body fat, the CC group has a large amount of fat accumulation, suggesting that long-term ordinary cake diet leads to imbalanced fat metabolism and excessive deposition. The no-eucommia leaf cake group and the eucommia leaf cake group are conducive to regulating fat metabolism and reducing accumulation. In particular, the eucommia leaf powder strengthens the regulation of fat production and decomposition pathways, and has a significant effect on reducing body fat rate. In addition, the eucommia leaf powder cake plays a positive role in optimizing blood lipid metabolism, balancing blood lipid composition, intervening in sugar absorption, and improving insulin sensitivity. In the exercise test, the CC group had a short rod rotation and poor swimming endurance, indicating that long-term consumption of ordinary cakes weakens physical fitness, coordination and endurance; the NDC group's performance improved, thanks to the special cake's nutritional support for muscles and metabolism; the EDC group was the most prominent. On the basis of other raw materials, the eucommia leaf powder can empower muscle energy metabolism, resist fatigue, and enhance exercise performance.

[0077] Table 3 Effects of feeding different cakes on the body indexes and motor performance of mice

[0078]

[0079] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A Eucommia leaf powder cake, characterized in that: The invention is prepared from the following raw materials in parts by weight: 15-20 parts of whole wheat flour, 8-12 parts of oat flour, 3-5 parts of almond flour, 0.5-1.5 parts of konjac flour, 6-10 parts of eucommia leaf powder, 6-9 parts of erythritol, 0.5-1.5 parts of stevioside, 10-15 parts of low-fat milk, 28-32 parts of eggs, 2-5 parts of applesauce, 1-3 parts of olive oil, 0.5-1 part of baking powder and 0.1-0.4 part of salt.

2. The Eucommia leaf powder cake according to claim 1, characterized in that The preparation method of the eucommia leaf powder is as follows: picking fresh and tender eucommia leaves without diseases and insect pests, cleaning them, performing vacuum freeze drying, and crushing and sieving.

3. The Eucommia leaf powder cake according to claim 2, characterized in that The vacuum freeze drying conditions are: pre-freezing at -60°C to -40°C for 2-4 hours; vacuum degree 1 to 10Pa, sublimation drying at 0 to 20°C for 12 to 24 hours; vacuum degree 1 to 5Pa, analytical drying at 30 to 40°C for 2 to 4 hours.

4. The Eucommia leaf powder cake according to claim 2, characterized in that: During the pulverization and sieving, the particle size of 1 / 10 to 1 / 6 of the eucommia leaf powder is 10-40 meshes, and the particle size of the remaining eucommia leaf powder is 80-120 meshes.

5. A method for preparing the Eucommia leaf powder cake according to claim 1, characterized in that: The following steps are involved: (1) Separate the egg white and yolk; (2) preparing egg yolk paste: adding salt, steviol glycosides and half the mass fraction of erythritol to the egg yolk, stirring evenly, adding olive oil, low-fat milk, applesauce, whole wheat flour, oatmeal flour, almond flour, konjac flour, eucommia leaf powder and baking powder again, stirring until there are no dry powder particles; (3) Beating egg white: adding the other half of the mass portion of erythritol to the egg white and beating until foamy to obtain meringue; (4) Mixing the batter: Add the meringue to the egg yolk paste in 2 to 3 batches, and stir evenly to obtain a batter; (5) Baking the cake: Pour the batter into a mold and bake in an oven at 120-140° C. for 50-70 min. After baking, cool the mixture to obtain a Eucommia leaf powder cake.

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