A functional nutrition biscuit with the functions of invigorating the spleen and benefiting the stomach and a preparation method thereof

Abstract

The application discloses a functional nutritional biscuit with the functions of invigorating the spleen and benefiting the stomach and a preparation method thereof, and belongs to the field of food technology. The functional nutritional biscuit with the functions of invigorating the spleen and benefiting the stomach comprises a biscuit embryo and a sauce; the biscuit embryo comprises the following raw materials in parts by weight: 80-120 parts of flour, 6-10 parts of white granulated sugar, 1-1.5 parts of edible salt, 0.8-1.5 parts of dry yeast, 50-60 parts of water, 15-30 parts of malt syrup and 3-6 parts of butter; and the sauce comprises the following raw materials in parts by weight: 30-50 parts of butter, 25-35 parts of white granulated sugar, 20 parts of whole egg liquid, 5-12 parts of traditional Chinese medicine powder and 20-30 parts of milk. The application is prepared by scientifically matching the medicinal materials with the same functions as food and combining modern food processing technology, and is suitable for daily consumption, and has the effects of improving gastrointestinal function, regulating immunity and restoring intestinal flora balance.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a functional nutritional biscuit with spleen-strengthening and stomach-benefiting functions and its preparation method. Background Technology

[0002] Spleen deficiency is a common digestive system dysfunction in Traditional Chinese Medicine (TCM), mainly manifested as loss of appetite, abdominal distension, loose stools, fatigue, and weakness. Modern research shows that spleen deficiency is closely related to gastrointestinal motility disorders, gastrointestinal hormone imbalances, decreased immune function, and intestinal flora imbalance. Currently used clinical drugs such as domperidone have some efficacy, but they have side effects and limitations for long-term use. Therefore, developing a safe, long-term edible nutritional biscuit with spleen-strengthening and stomach-benefiting functions is of significant practical importance. Summary of the Invention

[0003] To address the problems existing in the prior art, this invention provides a functional nutritional biscuit with spleen-strengthening and stomach-benefiting functions and its preparation method. By scientifically combining medicinal and edible herbs with modern food processing technology, a biscuit suitable for daily consumption is made, which has the effects of improving gastrointestinal function, regulating immunity, and restoring the balance of intestinal flora.

[0004] This invention is achieved through the following technical solution: In a first aspect, the present invention provides a functional nutritional biscuit with spleen-strengthening and stomach-benefiting functions, comprising a biscuit dough and a sauce; the biscuit dough comprises the following ingredients in parts by weight: 80-120 parts flour, 6-10 parts white sugar, 1-1.5 parts edible salt, 0.8-1.5 parts dry yeast, 50-60 parts water, 15-30 parts malt syrup, and 3-6 parts butter; The sauce comprises the following ingredients by weight: 30-50 parts butter, 25-35 parts white sugar, 20 parts whole egg liquid, 5-8 parts Chinese herbal powder, and 20-30 parts milk.

[0005] Furthermore, the dough comprises the following ingredients by weight: 100 parts flour, 8 parts white sugar, 1.2 parts edible salt, 1 part dry yeast, 55 parts water, 20 parts malt syrup, 4 parts butter, and 4 parts Chinese herbal powder. The sauce comprises the following ingredients by weight: 40 parts butter, 32 parts white sugar, 20 parts whole egg liquid, 7 parts Chinese herbal powder, and 24 parts milk.

[0006] Furthermore, the herbal powder includes Poria cocos, dried tangerine peel, yam, hawthorn, and fox nut; the flour is low-gluten flour.

[0007] Furthermore, the mass ratio of Poria cocos, dried tangerine peel, yam, hawthorn and foxnut is 2:2:3:2:3.

[0008] Furthermore, the Chinese medicine powder mentioned is Chinese medicine powder that has been pulverized and passed through a 200-mesh sieve.

[0009] In a second aspect, the present invention provides a method for preparing the functional nutritional biscuit with spleen-strengthening and stomach-benefiting functions, comprising the following steps: (1) Kneading dough: Mix flour, white sugar, salt, dry yeast, water and malt syrup in the dough, knead until 60% gluten development, add butter, knead until the gluten is fully developed, remove from the bowl, let rest for 15 minutes and then put into the machine to shape. (2) Proofing: Place the dough shaped in step (1) into a proofing box for proofing; (3) Baking: Bake the proofed dough at 170~180℃ for 20~25 minutes, cool and slice to obtain the dough; (4) Sauce: Mix the butter, white sugar, whole egg liquid, Chinese medicine powder and milk in the sauce, melt them in a double boiler, stir well and then pour them evenly onto the dough; (5) Secondary baking: The dough after the sauce in step (4) is baked a second time at a temperature of 135℃ for 20~40 minutes.

[0010] Furthermore, the proofing conditions in step (2) are: temperature 36~39℃, humidity 75~85%, and proofing time 30~60min.

[0011] Furthermore, the weight of a single dough ball after shaping in step (1) is 200~250g; the thickness of the dough in step (3) is 0.3~0.5cm.

[0012] Compared with the prior art, the beneficial effects achieved by the present invention are as follows: The functional nutritional biscuits prepared by the method provided in this invention, which have the function of strengthening the spleen and stomach, can improve gastrointestinal function, significantly increase the serum gastrin, motilin, and growth hormone-releasing peptide levels in spleen-deficient model mice, promote the secretion of gastric acid and pepsin, and enhance digestive function. These biscuits can also significantly improve intestinal flora diversity, increase the abundance of beneficial bacteria such as Lactobacillus and Brontë, regulate the ratio of Firmicutes to Bacteroidetes, and restore flora balance. Furthermore, they significantly increase the thymus index and thymus RNA content in spleen-deficient mice, enhancing the body's immunity. They also regulate oxidative phosphorylation, amino acid metabolism, and neuroendocrine-related pathways, exhibiting a systemic regulatory effect. Finally, using food-grade medicinal materials, these biscuits have no drug side effects and are suitable as a daily dietary supplement for people with spleen deficiency. Attached Figure Description

[0013] Figure 1 A graph showing the trend of weight change in each group of mice; Figure 2 A bar chart comparing serum gastrin (GAS) levels in different groups of mice; Figure 3 A bar chart comparing serum motilin (MOT) levels in each group of mice; Figure 4 A bar chart comparing serum ghrelin levels in different groups of mice. Detailed Implementation

[0014] The present invention is further illustrated below with reference to specific embodiments. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Experimental methods not specifically described in the following examples are generally performed under conventional conditions or as recommended by the manufacturer.

[0015] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of skill in the art. All reagents and materials used in this invention are readily available through conventional means, and unless otherwise specified, they shall be used in accordance with conventional methods in the art or as per the product instructions.

[0016] The quantities mentioned in the following examples are by weight.

[0017] Example 1 Preparation of Chinese herbal powder: (1) After the single Chinese medicinal slices of Poria cocos, tangerine peel, yam, hawthorn and euryale seed are qualified by variety identification, impurities and non-medicinal parts are removed, and they are dried in a 60 ℃ constant temperature drying oven until constant weight, and then cooled to room temperature for use. (2) The Chinese herbal medicine slices were initially coarsely pulverized using a high-speed universal pulverizer and passed through a 50-mesh pharmacopoeia sieve to obtain coarse powder. The coarse powder of each herb was placed in an ultra-fine pulverizer for ultra-fine pulverization. The pulverized product was sieved through a 200-mesh pharmacopoeia sieve. The coarse particles on the sieve were returned to be pulverized again until all of them passed through the sieve to obtain ultra-fine powder of each herb. The powder was placed in a dry, clean, and sealed container and stored in a dark and moisture-proof place for later use. (3) Weigh out each single Chinese medicine ultrafine powder according to the mass ratio of Poria cocos, tangerine peel, yam, hawthorn and euryale seed 2:2:3:2:3, mix them evenly by equal addition until the powder has a uniform color and no patterns or patches, and then you will get the Chinese medicine powder.

[0018] Example 2 The dough consists of the following ingredients by weight: 100 parts flour, 8 parts white sugar, 1.2 parts salt, 1 part dry yeast, 55 parts water, 20 parts malt syrup, and 4 parts butter. The sauce consists of the following ingredients by weight: 40 parts butter, 32 parts white sugar, 20 parts whole egg liquid, 5 parts Chinese herbal powder, and 24 parts milk; The preparation method of functional nutritional biscuits with spleen-strengthening and stomach-benefiting functions includes the following steps: (1) Kneading: Mix flour, white sugar, salt, dry yeast, water and malt syrup in the dough, knead until 60% gluten development, add butter, knead until the gluten is fully developed, remove from the kneading bowl at 26℃, let rest for 15 minutes and then shape the dough. The shaped dough should be 230g / strip and 25mm in diameter. (2) Proofing: Place the dough formed in step (1) into a proofing box for proofing at a temperature of 38°C and a humidity of 80% for 40 minutes. (3) Baking: Bake the proofed dough at 175℃ for 23 minutes with both top and bottom heat. After cooling, slice it to obtain the dough. (4) Sauce: Mix the butter, white sugar, whole egg liquid, Chinese medicine powder and milk in the sauce, melt them in a double boiler, stir well and then pour them evenly onto the dough; (5) Secondary baking: The dough after the sauce in step (4) is baked a second time at a temperature of 135℃ for 30 minutes to obtain functional nutritional biscuits with spleen-strengthening and stomach-benefiting functions.

[0019] Example 3 Unlike Example 2, in step (4) of Example 3, the amount of Chinese herbal powder added is 10 parts. The remaining steps and operating conditions are the same as in Example 3, and functional nutritional biscuits with spleen-strengthening and stomach-benefiting functions are prepared.

[0020] Comparative Example 1 Unlike Example 2, no Chinese medicine powder was added in step (4) of Comparative Example 1. The remaining steps and operating conditions were the same as in Example 2, and biscuits were prepared.

[0021] Application Example 1 (1) Experimental materials Test samples: divided into a high-dose group (fed biscuits of Example 3), a medium-dose group (fed biscuits of Example 2), and a low-dose group (fed biscuits of Comparative Example 1); experimental animals: SPF-grade healthy KM mice, 4-6 weeks old, weighing 18-30g each, half male and half female; Positive control drug: Domperidone tablets (Changzhou Pharmaceutical Factory Co., Ltd., National Drug Approval Number H20093700).

[0022] (2) Modeling and grouping Sixty-two mice were randomly divided into six groups: normal control group (CON, n=10), spleen deficiency model group (MOD, n=10), positive control group (n=11, domperidone (DOM) 0.1 ml / 10 g), high-dose functional nutritional biscuit group (FB-H, n=10), medium-dose group (FB-M, n=10), and low-dose group (FB-L, n=10). Except for the normal control group, the mice in the other groups were administered refined lard (0.1 ml / 10 g) by gavage daily for the first 9 days and fed with cabbage to establish a spleen deficiency model caused by dietary indiscretion. For the next 9 days, the treatment groups (fed biscuits) received the corresponding interventions, while the normal control group and the model group received the same amount of other food (feed). After 18 days of continuous intervention, the animals were sacrificed and samples were collected for testing.

[0023] (3) Effects on mouse body weight The body weight of mice in each group was measured 9 days after drug administration, and the results are as follows: Figure 1 As shown, by Figure 1 It was found that after modeling, the body weight of mice in each model group was significantly lower than that of the normal control group (P < 0.05). Nine days after administration, the body weight of mice in the positive control group, the high- and medium-dose functional nutritional biscuit groups was significantly higher than that of the model group (P < 0.05), while there was no significant difference between the low-dose group and the model group (P > 0.05). The results indicate that the functional nutritional biscuit prepared in this invention, which has the function of strengthening the spleen and stomach, can effectively promote the recovery of body weight in mice with spleen deficiency.

[0024] (4) Effects on serum gastrointestinal hormone levels The serum levels of gastrin (GAS), motilin (MOT), and ghrelin in mice were detected using ELISA. The results are as follows: Figure 2 , Figure 3 and Figure 4 As shown in the figure. The results showed that the levels of GAS and Ghrelin in the model group were significantly decreased, while the level of MOT was significantly increased and decreased (P < 0.01), suggesting that spleen deficiency caused gastrointestinal hormone disorders. The high- and medium-dose groups of the biscuits of this invention significantly improved the above indicators (P < 0.05 or P < 0.01), and this improvement was dose-dependent. The high-dose group was better than the positive control domperidone group.

Claims

1. A functional nutritional biscuit with spleen-strengthening and stomach-benefiting functions, characterized in that, Includes dough and sauce; the dough comprises the following ingredients by weight: 80-120 parts flour, 6-10 parts white sugar, 1-1.5 parts salt, 0.8-1.5 parts dry yeast, 50-60 parts water, 15-30 parts malt syrup, and 3-6 parts butter; The sauce comprises the following ingredients by weight: 30-50 parts butter, 25-35 parts white sugar, 20 parts whole egg liquid, 5-12 parts Chinese herbal powder, and 20-30 parts milk.

2. The functional nutritional biscuit with spleen-strengthening and stomach-benefiting functions according to claim 1, characterized in that, The dough comprises the following ingredients by weight: 100 parts flour, 8 parts white sugar, 1.2 parts salt, 1 part dry yeast, 55 parts water, 20 parts malt syrup, 4 parts butter, and 4 parts Chinese herbal powder. The sauce comprises the following ingredients by weight: 40 parts butter, 32 parts white sugar, 20 parts whole egg liquid, 10 parts Chinese herbal powder, and 24 parts milk.

3. The functional nutritional biscuit with spleen-strengthening and stomach-benefiting functions according to claim 1 or 2, characterized in that, The herbal powder includes Poria cocos, dried tangerine peel, yam, hawthorn, and fox nut; the flour is low-gluten flour.

4. The functional nutritional biscuit with spleen-strengthening and stomach-benefiting functions according to claim 3, characterized in that, The mass ratio of Poria cocos, dried tangerine peel, yam, hawthorn and foxnut is 2:2:3:2:

3.

5. The functional nutritional biscuit with spleen-strengthening and stomach-benefiting functions according to claim 1 or 2, characterized in that, The Chinese medicine powder mentioned is the powder that has been pulverized and passed through a 200-mesh sieve.

6. A method for preparing a functional nutritional biscuit with spleen-strengthening and stomach-benefiting function as described in any one of claims 1 to 5, characterized in that, Includes the following steps: (1) Kneading dough: Mix flour, white sugar, salt, dry yeast, water and malt syrup in the dough, knead until 60% gluten development, add butter, knead until the gluten is fully developed, remove from the bowl, let rest for 15 minutes and then put into the machine to shape. (2) Proofing: Place the dough shaped in step (1) into a proofing box for proofing; (3) Baking: Bake the proofed dough at 170~180℃ for 20~25 minutes, cool and slice to obtain the dough; (4) Sauce: Mix the butter, white sugar, whole egg liquid, Chinese medicine powder and milk in the sauce, melt them in a double boiler, stir well and then pour them evenly onto the dough; (5) Secondary baking: The dough after the sauce in step (4) is baked a second time at a temperature of 135℃ for 20~40 minutes.

7. The method for preparing the functional nutritional biscuit with spleen-strengthening and stomach-benefiting functions according to claim 6, characterized in that, The proofing conditions in step (2) are: temperature 36~39℃, humidity 75~85%, and proofing time 30~60min.

8. The method for preparing the functional nutritional biscuit with spleen-strengthening and stomach-benefiting functions according to claim 6, characterized in that, The weight of a single dough ball after shaping in step (1) is 200~250g; the thickness of the dough in step (3) is 0.3~0.5cm.

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