Preservative-free water chestnut cake and preparation method thereof
By using primrose extract, primrose extract, and yang-suan extract in horseshoe cake, the problems of bacterial growth and short shelf life of horseshoe cake are solved, and long-term storage of horseshoe cake without preservatives is achieved And it is harmful to the human body and meets the requirements of green food.
Patent Information
- Application Number
- CN202411481721.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-23
- Publication Date
- 2025-01-07
AI Technical Summary
The high sugar content of horseshoe cake leads to bacterial growth. Pre-made horseshoe cake requires preservatives to be added to extend the shelf life, but the preservatives are harmful to human health and violate the requirements of green food.
Add a composite plant extract made of primrose extract, primrose extract and yang-locking extract to horseshoe cake. The anticorrosion performance is significantly improved through the synergistic effect of its active ingredients, extend the shelf life of horseshoe cake, and avoid deterioration. corruption.
The horseshoe cake without preservatives has a long shelf life, is not easy to deteriorate, and is harmless to the human body. It meets the requirements of green food and extends the shelf life better than traditional preservatives.
Abstract
Description
Technical Field
[0001] The invention relates to the field of food, in particular to a preservative-free water chestnut cake and a preparation method thereof. Background Art
[0002] Water chestnut cake is a traditional dessert snack made by steaming water chestnut powder mixed with sugar water. With the quickening pace of society, people no longer have the time to make water chestnut cake by themselves. Pre-made water chestnut cake is already steamed and only needs to be fried slightly before eating, or it can be heated directly and eaten, which can greatly reduce the production time and is deeply loved by consumers.
[0003] However, the high sugar content of water chestnut cake makes it a breeding ground for bacteria, and pre-made water chestnut cake needs to have a longer shelf life to be better sold. If the shelf life is too short, it will be difficult to sell it within the shelf life and cause greater economic losses. In order to extend the shelf life of water chestnut cake, it is usually necessary to add preservatives to the water chestnut cake to increase the economic benefits of pre-made water chestnut cake and reduce the economic losses caused by the deterioration of pre-made water chestnut cake. However, the addition of preservatives is harmful to human health and does not meet the requirements of green food. Therefore, there is still room for improvement. Summary of the invention
[0004] In order to extend the shelf life of water chestnut cake without adding preservatives, the present application provides a preservative-free water chestnut cake and a preparation method thereof.
[0005] In the first aspect, the present application provides a preservative-free water chestnut cake, using the following technical solution: A preservative-free water chestnut cake is prepared from the following components in parts by weight: 490-510 parts of water; 95-105 parts of water chestnut powder; Sugar 95-105 parts; 10.5-11.1 parts of compound plant extract; The composite plant extract is a compound of primula extract, Hypericum perforatum extract and Cynomorium songaricum extract.
[0006] By adopting the above technical scheme, by adding a composite plant extract composed of primrose extract, Hypericum perforatum extract and Cynomorium songaricum extract into the water chestnut cake, under the synergistic effect of the active ingredients in the primrose extract, Hypericum perforatum extract and Cynomorium songaricum extract, the antiseptic performance of the water chestnut cake can be significantly improved, making it difficult for bacteria to breed, and the antiseptic and antibacterial effect is very long-lasting, which can make the water chestnut cake have a longer shelf life and is not prone to spoilage. The effect of extending the shelf life is better than that of preservatives, so that the water chestnut cake does not need to add preservatives, is harmless to the human body, and well meets the requirements of green food.
[0007] Preferably, the mass ratio of the Primula extract, Hypericum perforatum extract and Cynomorium songaricum extract is 2.6-2.8:3.7-3.9:4.2-4.4.
[0008] By adopting the above technical scheme and specifically selecting the mass ratio of Primula extract, Hypericum perforatum extract and Cynomorium songaricum extract, the active substances in Primula extract, Hypericum perforatum extract and Cynomorium songaricum extract can have a better synergistic effect with each other, which can better improve the antibacterial and antiseptic effects.
[0009] Preferably, the primrose extract is a water-soluble extract, and the extraction ratio is 10:1.
[0010] By adopting the above technical solution and specifically selecting water-soluble extracts, the active ingredients are completely dissolved in water to be evenly dispersed, so that the antibacterial and antiseptic effects of water chestnut cake are evenly distributed and not prone to local corruption.
[0011] Preferably, the Hypericum perforatum extract is a water-soluble extract, and the extraction ratio is 10:1.
[0012] By adopting the above technical solution and specifically selecting water-soluble extracts, the active ingredients can be completely dissolved in water, so that the active ingredients are dispersed more evenly, and the antibacterial and antiseptic effects of water chestnut cake are evenly distributed, making it less prone to local corruption.
[0013] Preferably, the Cynomorium songaricum extract is a water-soluble extract, and the extraction ratio is 10:1.
[0014] By adopting the above technical solution and specifically selecting water-soluble extracts, the active ingredients can be completely dissolved in water to be evenly dispersed, and better cooperate with other active ingredients, so that the antibacterial and antiseptic effects of water chestnut cake are better.
[0015] Preferably, the sugar is white granulated sugar.
[0016] By adopting the technical solution and specifically selecting white granulated sugar, the flavor of the water chestnut cake is improved.
[0017] In a second aspect, the present application provides a method for preparing water chestnut cake without preservatives, using the following technical solution: A method for preparing the above-mentioned preservative-free water chestnut cake comprises the following steps: Step 1), mixing water chestnut powder with 50% water to obtain water chestnut paste; Step 2), mixing sugar with 50% water to obtain sugar water; Step 3), heating the syrup to 85-95° C., adding the composite plant extract, mixing evenly, adding water chestnut pulp, mixing evenly, and obtaining water chestnut syrup; Step 4), injecting water chestnut syrup into the mold, steaming and sterilizing to obtain water chestnut cake without preservatives.
[0018] By adopting the technical scheme, the prepared water chestnut cake is free of preservatives, has good antiseptic performance, can be stored for a long time, and has high economic value.
[0019] Preferably, in step 3), after adding the composite plant extract, the mixture is kept at 85-95° C. and stirred for 10-15 minutes.
[0020] By adopting the above technical solution, the active ingredients in the composite plant extract are fully coordinated, and the antiseptic and antibacterial effects are better and more lasting.
[0021] In summary, this application has the following beneficial effects: 1. Because the present application adds a composite plant extract composed of primrose extract, Hypericum perforatum extract and Cynomorium songaricum extract into the water chestnut cake, the synergistic effect of the active ingredients in the primrose extract, Hypericum perforatum extract and Cynomorium songaricum extract can significantly improve the antiseptic properties of the water chestnut cake, making it difficult for bacteria to breed, and the antiseptic and antibacterial effects are very long-lasting, which can make the water chestnut cake have a longer shelf life and is not prone to spoilage. Moreover, the effect of extending the shelf life is better than that of preservatives, so that the water chestnut cake does not need to add preservatives, is harmless to the human body, and well meets the requirements of green food.
[0022] 2. In the present application, it is preferred to specifically select the mass ratio of Primrose extract, Hypericum perforatum extract and Cynomorium songaricum extract so that the active substances in Primrose extract, Hypericum perforatum extract and Cynomorium songaricum extract can have a better synergistic effect with each other, thereby better improving the antibacterial and antiseptic effects. DETAILED DESCRIPTION
[0023] The present application is further described in detail below with reference to the embodiments.
[0024] Example 1 A preservative-free water chestnut cake is prepared from the following components: Water, water chestnut powder, sugar, complex plant extracts.
[0025] The water chestnut powder was purchased from Zhouxing Food Co., Ltd.
[0026] Sugar was white granulated sugar purchased from Guangzhou Qiongqi Bioengineering Co., Ltd.
[0027] The compound plant extract is a compound of primrose extract, Hypericum perforatum extract and Cynomorium songaricum extract.
[0028] Primrose extract was purchased from Xi'an Senran Bioengineering Co., Ltd., a water-soluble extract with an extraction ratio of 10:1.
[0029] The Hypericum perforatum extract was purchased from Shaanxi Junhe Biotechnology Co., Ltd., a water-soluble extract with an extraction ratio of 10:1.
[0030] Cynomorium songaricum extract was purchased from Shandong Guante Bioengineering Co., Ltd., a water-soluble extract with an extraction ratio of 10:1.
[0031] The preparation method of the water chestnut cake without preservatives is as follows: Step 1), put 95kg water chestnut powder and 245kg water into a stirring kettle, rotate at 120r / min, stir for 5min, mix evenly, and obtain water chestnut slurry.
[0032] Step 2), put 95kg of white sugar and 245kg of water into a stirring kettle, rotate at 120r / min, stir for 5min, mix evenly, and obtain sugar water.
[0033] Step 3), heat the syrup to 85°C, add 2.6kg of Primrose extract, 3.7kg of Hypericum perforatum extract, and 4.2kg of Cynomorium songaricum extract, keep warm at 85°C, rotate at 120r / min, stir for 10min, add water chestnut pulp, rotate at 120r / min, stir for 10min, and make it transparent to obtain water chestnut syrup.
[0034] Step 4), injecting water chestnut syrup into a mold, steaming the mold, and sterilizing the mold at 121° C. for 30 min under a nitrogen atmosphere to obtain a preservative-free water chestnut cake.
[0035] Example 2 A preservative-free water chestnut cake is prepared from the following components: Water, water chestnut powder, sugar, complex plant extracts.
[0036] The water chestnut powder was purchased from Zhouxing Food Co., Ltd.
[0037] Sugar was white granulated sugar purchased from Guangzhou Qiongqi Bioengineering Co., Ltd.
[0038] The compound plant extract is a compound of primrose extract, Hypericum perforatum extract and Cynomorium songaricum extract.
[0039] Primrose extract was purchased from Xi'an Senran Bioengineering Co., Ltd., a water-soluble extract with an extraction ratio of 10:1.
[0040] The Hypericum perforatum extract was purchased from Shaanxi Junhe Biotechnology Co., Ltd., a water-soluble extract with an extraction ratio of 10:1.
[0041] Cynomorium songaricum extract was purchased from Shandong Guante Bioengineering Co., Ltd., a water-soluble extract with an extraction ratio of 10:1.
[0042] The preparation method of the water chestnut cake without preservatives is as follows: Step 1), put 100kg water chestnut powder and 250kg water into a stirring kettle, rotate at 120r / min, stir for 5min, mix evenly, and obtain water chestnut slurry.
[0043] Step 2), put 100kg of white sugar and 250kg of water into a stirring kettle, rotate at 120r / min, stir for 5min, mix evenly, and obtain sugar water.
[0044] Step 3), heat the syrup to 90°C, add 2.7kg of Primrose extract, 3.8kg of Hypericum perforatum extract, and 4.3kg of Cynomorium songaricum extract, keep warm at 90°C, rotate at 120r / min, stir for 12min, add water chestnut pulp, rotate at 120r / min, stir for 10min, and make it transparent to obtain water chestnut syrup.
[0045] Step 4), injecting water chestnut syrup into a mold, steaming the mold, and sterilizing the mold at 121° C. for 30 min under a nitrogen atmosphere to obtain a preservative-free water chestnut cake.
[0046] Example 3 A preservative-free water chestnut cake is prepared from the following components: Water, water chestnut powder, sugar, complex plant extracts.
[0047] The water chestnut powder was purchased from Zhouxing Food Co., Ltd.
[0048] Sugar was white granulated sugar purchased from Guangzhou Qiongqi Bioengineering Co., Ltd.
[0049] The compound plant extract is a compound of primrose extract, Hypericum perforatum extract and Cynomorium songaricum extract.
[0050] Primrose extract was purchased from Xi'an Senran Bioengineering Co., Ltd., a water-soluble extract with an extraction ratio of 10:1.
[0051] The Hypericum perforatum extract was purchased from Shaanxi Junhe Biotechnology Co., Ltd., a water-soluble extract with an extraction ratio of 10:1.
[0052] Cynomorium songaricum extract was purchased from Shandong Guante Bioengineering Co., Ltd., a water-soluble extract with an extraction ratio of 10:1.
[0053] The preparation method of the water chestnut cake without preservatives is as follows: Step 1), put 105kg water chestnut powder and 255kg water into a stirring kettle, rotate at 120r / min, stir for 5min, mix evenly, and obtain water chestnut slurry.
[0054] Step 2), put 105kg of white sugar and 255kg of water into a stirring kettle, rotate at 120r / min, stir for 5min, mix evenly, and obtain sugar water.
[0055] Step 3), heat the syrup to 95°C, add 2.8kg of Primrose extract, 3.9kg of Hypericum perforatum extract, and 4.4kg of Cynomorium songaricum extract, keep warm at 95°C, rotate at 120r / min, stir for 15min, add water chestnut pulp, rotate at 120r / min, stir for 10min, and make it transparent to obtain water chestnut syrup.
[0056] Step 4), injecting water chestnut syrup into a mold, steaming the mold, and sterilizing the mold at 121° C. for 30 min under a nitrogen atmosphere to obtain a preservative-free water chestnut cake.
[0057] Comparative Example 1 A preservative-free water chestnut cake is prepared from the following components: Water, water chestnut powder, sugar, complex plant extracts.
[0058] The water chestnut powder was purchased from Zhouxing Food Co., Ltd.
[0059] Sugar was white granulated sugar purchased from Guangzhou Qiongqi Bioengineering Co., Ltd.
[0060] The compound plant extract is a combination of natamycin, Hypericum perforatum extract and Cynomorium songaricum extract.
[0061] Natamycin was purchased from Anhui Youtai Bioengineering Co., Ltd., CAS No.: 681-93-8.
[0062] The Hypericum perforatum extract was purchased from Shaanxi Junhe Biotechnology Co., Ltd., a water-soluble extract with an extraction ratio of 10:1.
[0063] Cynomorium songaricum extract was purchased from Shandong Guante Bioengineering Co., Ltd., a water-soluble extract with an extraction ratio of 10:1.
[0064] The preparation method of the water chestnut cake without preservatives is as follows: Step 1), put 100kg water chestnut powder and 250kg water into a stirring kettle, rotate at 120r / min, stir for 5min, mix evenly, and obtain water chestnut slurry.
[0065] Step 2), put 100kg of white sugar and 250kg of water into a stirring kettle, rotate at 120r / min, stir for 5min, mix evenly, and obtain sugar water.
[0066] Step 3), heat the syrup to 90°C, add 2.7kg natamycin, 3.8kg Hypericum perforatum extract, 4.3kg Cynomorium songaricum extract, keep warm at 90°C, rotate at 120r / min, stir for 12min, add water chestnut pulp, rotate at 120r / min, stir for 10min, and make it transparent to obtain water chestnut syrup.
[0067] Step 4), injecting water chestnut syrup into a mold, steaming the mold, and sterilizing the mold at 121° C. for 30 minutes to obtain preservative-free water chestnut cake.
[0068] Comparative Example 2 A preservative-free water chestnut cake is prepared from the following components: Water, water chestnut powder, sugar, complex plant extracts.
[0069] The water chestnut powder was purchased from Zhouxing Food Co., Ltd.
[0070] Sugar was white granulated sugar purchased from Guangzhou Qiongqi Bioengineering Co., Ltd.
[0071] The compound plant extract is a compound of primrose extract, sodium dehydroacetate and Cynomorium songaricum extract.
[0072] Primrose extract was purchased from Xi'an Senran Bioengineering Co., Ltd., a water-soluble extract with an extraction ratio of 10:1.
[0073] Sodium dehydroacetate was purchased from Shandong Guante Bioengineering Co., Ltd., CAS No.: 4418-26-2.
[0074] Cynomorium songaricum extract was purchased from Shandong Guante Bioengineering Co., Ltd., a water-soluble extract with an extraction ratio of 10:1.
[0075] The preparation method of the water chestnut cake without preservatives is as follows: Step 1), put 100kg water chestnut powder and 250kg water into a stirring kettle, rotate at 120r / min, stir for 5min, mix evenly, and obtain water chestnut slurry.
[0076] Step 2), put 100kg of white sugar and 250kg of water into a stirring kettle, rotate at 120r / min, stir for 5min, mix evenly, and obtain sugar water.
[0077] Step 3), heat the syrup to 90°C, add 2.7kg primrose extract, 3.8kg sodium dehydroacetate, 4.3kg Cynomorium songaricum extract, keep warm at 90°C, rotate at 120r / min, stir for 12min, add water chestnut pulp, rotate at 120r / min, stir for 10min, and make it transparent to obtain water chestnut syrup.
[0078] Step 4), injecting water chestnut syrup into a mold, steaming the mold, and sterilizing the mold at 121° C. for 30 minutes to obtain preservative-free water chestnut cake.
[0079] Comparative Example 3 A preservative-free water chestnut cake is prepared from the following components: Water, water chestnut powder, sugar, complex plant extracts.
[0080] The water chestnut powder was purchased from Zhouxing Food Co., Ltd.
[0081] Sugar was white granulated sugar purchased from Guangzhou Qiongqi Bioengineering Co., Ltd.
[0082] The compound plant extract is a compound of primrose extract, Hypericum perforatum extract and sodium propionate.
[0083] Primrose extract was purchased from Xi'an Senran Bioengineering Co., Ltd., a water-soluble extract with an extraction ratio of 10:1.
[0084] The Hypericum perforatum extract was purchased from Shaanxi Junhe Biotechnology Co., Ltd., a water-soluble extract with an extraction ratio of 10:1.
[0085] Sodium propionate was purchased from Henan Ruiren Bioengineering Co., Ltd., CAS No.: 137-40-6.
[0086] The preparation method of the water chestnut cake without preservatives is as follows: Step 1), put 100kg water chestnut powder and 250kg water into a stirring kettle, rotate at 120r / min, stir for 5min, mix evenly, and obtain water chestnut slurry.
[0087] Step 2), put 100kg of white sugar and 250kg of water into a stirring kettle, rotate at 120r / min, stir for 5min, mix evenly, and obtain sugar water.
[0088] Step 3), heat the syrup to 90°C, add 2.7kg primrose extract, 3.8kg Hypericum perforatum extract, 4.3kg sodium propionate, keep warm at 90°C, rotate at 120r / min, stir for 12min, add water chestnut pulp, rotate at 120r / min, stir for 10min, and make it transparent to obtain water chestnut syrup.
[0089] Step 4), injecting water chestnut syrup into a mold, steaming the mold, and sterilizing the mold at 121° C. for 30 minutes to obtain preservative-free water chestnut cake.
[0090] Comparative Example 4 A preservative-free water chestnut cake is prepared from the following components: Water, water chestnut powder, sugar, complex plant extracts.
[0091] The water chestnut powder was purchased from Zhouxing Food Co., Ltd.
[0092] Sugar was white granulated sugar purchased from Guangzhou Qiongqi Bioengineering Co., Ltd.
[0093] The composite plant extract is a compound of natamycin, sodium dehydroacetate and sodium propionate.
[0094] Natamycin was purchased from Anhui Youtai Bioengineering Co., Ltd., CAS No.: 681-93-8.
[0095] Sodium dehydroacetate was purchased from Shandong Guante Bioengineering Co., Ltd., CAS No.: 4418-26-2.
[0096] Sodium propionate was purchased from Henan Ruiren Bioengineering Co., Ltd., CAS No.: 137-40-6.
[0097] The preparation method of the water chestnut cake without preservatives is as follows: Step 1), put 100kg water chestnut powder and 250kg water into a stirring kettle, rotate at 120r / min, stir for 5min, mix evenly, and obtain water chestnut slurry.
[0098] Step 2), put 100kg of white sugar and 250kg of water into a stirring kettle, rotate at 120r / min, stir for 5min, mix evenly, and obtain sugar water.
[0099] Step 3), heat the syrup to 90°C, add 2.7kg natamycin, 3.8kg sodium dehydroacetate, 4.3kg sodium propionate, keep warm at 90°C, rotate at 120r / min, stir for 12min, add water chestnut slurry, rotate at 120r / min, stir for 10min, and turn transparent to obtain water chestnut syrup.
[0100] Step 4), injecting water chestnut syrup into a mold, steaming the mold, and sterilizing the mold at 121° C. for 30 minutes to obtain preservative-free water chestnut cake.
[0101] Experiment 1 The water chestnut cakes of each embodiment and comparative example were cut into test samples with a length of 5 cm, a width of 5 cm, and a thickness of 1 cm. 100 test samples were prepared for each embodiment and comparative example.
[0102] The test samples were sterilized at 121°C for 30 minutes and then placed in a laboratory with a constant temperature of 36°C and a relative humidity of 90%. The laboratory was kept ventilated. After the test samples were placed for 15 days, they were observed for mold spots. If mold spots were visible to the naked eye, they were counted as moldy and deteriorated. If there were no mold spots visible to the naked eye, they were judged as not moldy and deteriorated. The number of moldy and deteriorated samples in each group was counted.
[0103] Each sample to be tested is placed flat on the table in the laboratory, with a linear distance of 2-3 cm between them.
[0104] The specific test data of Experiment 1 are shown in Table 1.
[0105] Table 1 Number of moldy Example 1 3 Example 2 1 Example 3 4 Comparative Example 1 24 Comparative Example 2 29 Comparative Example 3 18 Comparative Example 4 33 According to the data comparison in Table 1, the number of moldy and deteriorated products in each embodiment is significantly less than that in each comparative example. It can be seen that each embodiment has better antiseptic performance, can be stored for a longer period of time, has a longer shelf life, is more conducive to product sales, and has higher economic value.
[0106] Each comparative example uses food-grade preservatives to replace the primrose extract, Hypericum perforatum extract, and Cynomorium songaricum extract in the embodiment alone or in whole. However, the number of moldy and deteriorated products in each comparative example is significantly higher than that in each embodiment. It can be seen that the embodiments not only do not need to add preservatives harmful to human health through the compounding of primrose extract, Hypericum perforatum extract, and Cynomorium songaricum extract, but can also further improve the antiseptic properties of water chestnut cakes. Very few products develop mold after being stored in an open space with high temperature and high humidity for 15 days. In actual production, vacuum packaging and low-temperature storage can be used to store the prefabricated water chestnut cakes for a long time, which is very beneficial for product transportation and sales and has high economic value.
[0107] 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 preservative-free water chestnut cake, characterized in that: It is prepared from the following components in parts by weight: 490-510 parts of water; 95-105 parts of water chestnut powder; Sugar 95-105 parts; 10.5-11.1 parts of compound plant extract; The composite plant extract is a compound of primula extract, Hypericum perforatum extract and Cynomorium songaricum extract.
2. The preservative-free water chestnut cake according to claim 1, characterized in that: The mass ratio of the Primula extract, Hypericum perforatum extract and Cynomorium songaricum extract is 2.6-2.8:3.7-3.9:4.2-4.
4.
3. The preservative-free water chestnut cake according to claim 2, characterized in that: The primrose extract is a water-soluble extract, and the extraction ratio is 10:
1.
4. The preservative-free water chestnut cake according to claim 3, characterized in that: The Hypericum perforatum extract is a water-soluble extract, and the extraction ratio is 10:
1.
5. The preservative-free water chestnut cake according to claim 4, characterized in that: The Cynomorium songaricum extract is a water-soluble extract, and the extraction ratio is 10:
1.
6. The preservative-free water chestnut cake according to claim 1, characterized in that: The sugar is white granulated sugar.
7. A method for preparing preservative-free water chestnut cake according to any one of claims 1 to 6, characterized in that: The following steps are involved: Step 1), mixing water chestnut powder with 50% water to obtain water chestnut paste; Step 2), mix sugar with 50% water to obtain sugar water; Step 3), heat the sugar water to 85-95°C, add the compound plant extract, mix evenly, add the water chestnut paste, mix evenly, and obtain the water chestnut sugar water; Step 4), inject the water chestnut syrup into the mold, steam it in water, sterilize it, and obtain the water chestnut cake without preservatives.
8. The method for preparing a preservative-free water chestnut cake according to claim 7, characterized in that: In the step 3), after adding the composite plant extract, the mixture is kept at 85-95° C. and stirred for 10-15 minutes.