Dendrobium officinale crude fiber pancake and preparation method thereof

Abstract

The preparation method comprises the following steps: weighing dendrobium officinale fine powder, wheat flour and milk powder, and sieving the weighed dendrobium officinale fine powder, wheat flour and milk powder with a 100-mesh sieve to obtain a mixture I; weighing eggs, egg yolk and white sugar, and stirring the eggs, the egg yolk and the white sugar by using an eggbeater until the volume is expanded, the eggs become white and the sugar melts to obtain a mixture II; weighing condensed milk and corn oil into the obtained mixture II, and uniformly stirring to obtain a mixture III; pouring the obtained mixture III into the obtained mixture I, and uniformly stirring until the mixture is in a dry powder-free state; transferring the obtained pancake liquid into a pastry bag, extruding to the surface of oil paper, putting into an oven, baking until the surface is colored, taking out, and cooling to obtain the dendrobium officinale crude fiber pancake. The dendrobium officinale powder is used as the raw material, the utilization rate of dendrobium officinale resources is increased, the product forms of dendrobium officinale are enriched, and a new thought is opened for utilization of the dendrobium officinale resources.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and particularly relates to a dendrobium officinale crude fiber pancake and a preparation method thereof. Background Art

[0002] Dendrobium candidum is a perennial herbaceous plant of the genus Dendrobium in the orchid family. It is known as the first of the nine immortal herbs and the best of the dendrobiums. It is rich in polysaccharides, alkaloids, flavonoids and other bioactive substances that are beneficial to human health. It has the effects of benefiting the stomach, promoting fluid production, nourishing yin and clearing away heat. It is a plant-based food that is both a medicine and a food. Among them, the most abundant polysaccharide component has a significant regulatory effect on blood sugar and blood lipids, and also has pharmacological activities such as anti-tumor and immunity enhancement.

[0003] Dietary fiber is an essential nutrient for human health and is known as the "green scavenger". As a precious "medicine and food" food, Dendrobium candidum itself is rich in dietary fiber. After the polysaccharide is extracted, most of the residues are still left, and its components are also rich in nutrients, mainly fiber. By making full use of its residues, we can not only give play to its surplus value, but also fully reduce resource waste.

[0004] At present, there is no application of using crude fiber of Dendrobium officinale in the preparation of pancakes. Therefore, using raw Dendrobium officinale powder or Dendrobium officinale powder after polysaccharide extraction as raw material for making food not only opens up a new way for the deep processing of Dendrobium officinale, but also helps to improve its overall economic value and added benefits. Summary of the invention

[0005] The purpose of this section is to summarize some aspects of embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and the invention title of this application to avoid blurring the purpose of this section, the specification abstract and the invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0006] In view of the above problems and / or the problems existing in the prior art, the present invention is proposed.

[0007] Therefore, the purpose of the present invention is to overcome the deficiencies in the prior art and provide a method for preparing a Dendrobium officinale crude fiber pancake.

[0008] In order to solve the above technical problems, the present invention provides the following technical solutions: A method for preparing a crude fiber pancake of Dendrobium officinale, comprising:

[0009] The powder of Dendrobium officinale was passed through a multifunctional pulverizer and sieved through a 100-mesh sieve to obtain fine powder of Dendrobium officinale (particle size <150 μm);

[0010] Weighing Dendrobium officinale powder, wheat flour and milk powder to obtain mixture 1;

[0011] Weigh eggs, egg yolks and sugar, and beat them with a whisk until they expand and turn white and the sugar melts, to obtain mixture 2;

[0012] Weigh condensed milk and corn oil into the obtained mixture 2, and stir evenly to obtain mixture 3;

[0013] Pour the obtained mixture 3 into the obtained mixture 1, and stir evenly until there is no dry powder;

[0014] Transfer the obtained pancake liquid to a piping bag, squeeze it onto the surface of the wax paper, put it into the oven, bake it until the surface is colored, take it out and cool it, and you can get the Dendrobium Officinale crude fiber pancake.

[0015] As a preferred embodiment of the preparation method of the present invention, the Dendrobium officinale powder is the original powder obtained by crushing the dried Dendrobium officinale strips, or the powder obtained by drying and crushing the remaining precipitate after polysaccharide extraction.

[0016] As a preferred embodiment of the preparation method of the present invention, the following raw material components are included in parts by weight: 77-83 parts of wheat flour, 15-21 parts of fine powder of Dendrobium officinale, 28-32 parts of corn oil, 28-32 parts of white sugar, 85-95 parts of eggs, 35-45 parts of egg yolks, 8-12 parts of condensed milk, and 1-3 parts of milk powder.

[0017] As a preferred embodiment of the preparation method of the present invention, the total mass of the eggs and egg yolks is 130 parts.

[0018] As a preferred embodiment of the preparation method of the present invention, the amount of the fine powder of Dendrobium officinale is 18 parts.

[0019] As a preferred embodiment of the preparation method of the present invention, the amount of the white granulated sugar is 30 parts.

[0020] As a preferred embodiment of the preparation method of the present invention, the particle size of the fine powder of Dendrobium officinale is less than 150 μm.

[0021] As a preferred embodiment of the preparation method of the present invention, the baking comprises: transferring the pancake liquid into a piping bag, squeezing it onto the surface of the oil paper after exhausting all the air, covering it with another piece of oil paper, flattening and thinning it with a tool, placing it in a preheated oven, baking it at 180°C for 15 to 20 minutes, removing the surface layer of oil paper, and baking it at 135°C for 20 to 30 minutes until the color is even.

[0022] Another object of the present invention is to overcome the deficiencies in the prior art and provide a method for preparing a crude fiber pancake of Dendrobium officinale to obtain the crude fiber pancake of Dendrobium officinale.

[0023] Beneficial effects of the present invention:

[0024] (1) The present invention uses Dendrobium officinale powder as raw material, improves the utilization rate of Dendrobium officinale resources, enriches the product forms of Dendrobium officinale, and opens up a new idea for the utilization of Dendrobium officinale resources.

[0025] (2) The present invention grinds the Dendrobium officinale powder by a multifunctional grinder so that the particle size of the Dendrobium officinale powder is less than 150 μm, which is conducive to better mixing with other raw materials and better integration into food, making the product taste more delicate.

[0026] (3) The present invention comprehensively retains the rich nutrients and pharmacological effects of Dendrobium officinale, and has high nutritional value and antioxidant health benefits.

[0027] (4) The present invention optimizes the amount of Dendrobium officinale powder added, thereby giving the pancake the fragrance and unique color of Dendrobium officinale, improving the flavor and taste of the pancake, and is widely loved by the public. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative labor. Among them:

[0029] Figure 1 This is a picture of the Dendrobium officinale crude fiber pancake prepared in Example 1 of the present invention. DETAILED DESCRIPTION

[0030] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the embodiments of the specification.

[0031] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0032] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0033] In the embodiment of the present invention, the Dendrobium officinale powder is the original powder obtained by crushing the dried strips of Dendrobium officinale or the powder obtained by drying and crushing the remaining precipitate after polysaccharide extraction; wherein,

[0034] The preparation process of Dendrobium officinale powder after polysaccharide extraction is as follows:

[0035] The dried Dendrobium Officinale strips are crushed to obtain the Dendrobium Officinale raw powder;

[0036] The raw powder of Dendrobium officinale is passed through a multifunctional pulverizer to obtain fine powder of Dendrobium officinale;

[0037] The fine powder of Dendrobium officinale and water are evenly mixed at a solid-liquid ratio of 1:40, placed in an enzyme reactor, connected to a temperature-adjustable water bath, the temperature is adjusted to 70°C, and hot water extraction is performed for 1 hour; the system temperature is adjusted to 60°C, food-grade papain is added according to an enzyme addition amount of 4%, and hot water extraction is continued for 1 hour; the system temperature is adjusted to 90°C and hot water extraction is performed for 0.5 hour to obtain an enzymatic hydrolyzate; the enzymatic hydrolyzate is transferred to a centrifuge, centrifuged at a speed of 5000r / min for 10 minutes, the supernatant is separated, the precipitate is retained, and it is dried to constant weight to obtain Dendrobium officinale powder.

[0038] The dried Dendrobium officinale strips were from Zhejiang Jianjiuhe Group Co., Ltd., and the food-grade papain was from Nanning Pangbo Bioengineering Co., Ltd., with an enzyme activity of 100,000 U / g.

[0039] Other raw materials are common commercially available products.

[0040] Example 1

[0041] This example provides a method for preparing a crude fiber pancake containing Dendrobium officinale, and the specific steps are as follows:

[0042] (1) passing the Dendrobium officinale powder through a multifunctional pulverizer to obtain Dendrobium officinale fine powder (particle size <150 μm);

[0043] (2) 80 parts of wheat flour, 18 parts of Dendrobium officinale powder, and 2 parts of milk powder were mixed and passed through a 100-mesh sieve to obtain a mixture 1;

[0044] (3) Beat 90 parts of eggs, 40 parts of egg yolks, and 30 parts of granulated sugar with a whisk until the eggs swell and turn white and the sugar melts, to obtain a second mixture;

[0045] (4) adding 10 parts of condensed milk and 30 parts of corn oil to the mixture 2 obtained in step (3), and stirring to obtain a mixture 3;

[0046] (5) Pour the mixture obtained in step (4) into the mixture obtained in step (2), and stir evenly until there is no dry powder;

[0047] (6) Transfer the pancake liquid obtained in step (5) to a piping bag, expel all the air and squeeze it onto the surface of the wax paper, cover it with another piece of wax paper, flatten and thin it with a tool, put it in a preheated oven, bake it at 180°C for 15-20 minutes, remove the wax paper on the surface, bake it at 135°C for 20-30 minutes until the color is even, take it out of the oven, cool it to room temperature, and package it to obtain the Dendrobium Officinale crude fiber pancake.

[0048] See the picture of the crude fiber pancake of Dendrobium officinale prepared Figure 1 .

[0049] Example 2

[0050] This example provides a method for preparing a crude fiber pancake containing Dendrobium officinale, and the specific steps are as follows:

[0051] (1) passing the Dendrobium officinale powder through a multifunctional pulverizer and passing it through a 100-mesh sieve to obtain fine Dendrobium officinale powder (particle size <150 μm);

[0052] (2) 83 parts of wheat flour, 15 parts of fine powder of Dendrobium officinale, and 3 parts of milk powder were mixed uniformly to obtain a mixture 1;

[0053] (3) Beat 85 parts of eggs, 45 parts of egg yolks, and 28 parts of granulated sugar with a whisk until the volume expands, turns white, and the sugar melts, to obtain a second mixture;

[0054] (4) adding 12 parts of condensed milk and 28 parts of corn oil to the mixture 2 obtained in step (3), and stirring to obtain a mixture 3;

[0055] (5) Pour the mixture obtained in step (4) into the mixture obtained in step (2), and stir evenly until there is no dry powder;

[0056] (6) Transfer the pancake liquid obtained in step (5) to a piping bag, expel all the air and squeeze it onto the surface of the wax paper, cover it with another piece of wax paper, flatten and thin it with a tool, put it in a preheated oven, bake it at 180°C for 15-20 minutes, remove the wax paper on the surface, bake it at 135°C for 20-30 minutes until the color is even, take it out of the oven, cool it to room temperature, and package it to obtain the Dendrobium Officinale crude fiber pancake.

[0057] Example 3

[0058] This example provides a method for preparing a crude fiber pancake containing Dendrobium officinale, and the specific steps are as follows:

[0059] (1) passing the Dendrobium officinale powder through a multifunctional pulverizer and passing it through a 100-mesh sieve to obtain fine Dendrobium officinale powder (particle size <150 μm);

[0060] (2) 77 parts of wheat flour, 21 parts of fine powder of Dendrobium officinale, and 1 part of milk powder were mixed evenly to obtain a mixture 1;

[0061] (3) 95 parts of eggs, 35 parts of egg yolks, and 32 parts of white granulated sugar are beaten with a whisk until the volume expands, turns white, and the sugar melts, to obtain a second mixture;

[0062] (4) adding 8 parts of condensed milk and 32 parts of corn oil to the mixture 2 obtained in step (3), and stirring evenly to obtain a mixture 3;

[0063] (5) Pour the mixture obtained in step (4) into the mixture obtained in step (2), and stir evenly until there is no dry powder;

[0064] (6) Transfer the pancake liquid obtained in step (5) to a piping bag, expel all the air and squeeze it onto the surface of the wax paper, cover it with another piece of wax paper, flatten and thin it with a tool, put it in a preheated oven, bake it at 180°C for 15-20 minutes, remove the wax paper on the surface, bake it at 135°C for 20-30 minutes until the color is even, take it out of the oven, cool it to room temperature, and package it to obtain the Dendrobium Officinale crude fiber pancake.

[0065] Example 4

[0066] This example provides a method for preparing a crude fiber pancake containing Dendrobium officinale, and the specific steps are as follows:

[0067] (1) passing the Dendrobium officinale powder through a multifunctional pulverizer and passing it through a 100-mesh sieve to obtain fine Dendrobium officinale powder (particle size <150 μm);

[0068] (2) 80 parts of wheat flour, 18 parts of fine powder of Dendrobium officinale, and 2 parts of milk powder were mixed uniformly to obtain a mixture 1;

[0069] (3) 95 parts of eggs, 35 parts of egg yolks, and 32 parts of white granulated sugar are beaten with a whisk until the volume expands, turns white, and the sugar melts, to obtain a second mixture;

[0070] (4) adding 8 parts of condensed milk and 32 parts of corn oil to the mixture 2 obtained in step (3), and stirring evenly to obtain a mixture 3;

[0071] (5) Pour the mixture obtained in step (4) into the mixture obtained in step (2), and stir evenly until there is no dry powder;

[0072] (6) Transfer the pancake liquid obtained in step (5) to a piping bag, expel all the air and squeeze it onto the surface of the wax paper, cover it with another piece of wax paper, flatten and thin it with a tool, put it in a preheated oven, bake it at 180°C for 15-20 minutes, remove the wax paper on the surface, bake it at 135°C for 20-30 minutes until the color is even, take it out of the oven, cool it to room temperature, and package it to obtain the Dendrobium Officinale crude fiber pancake.

[0073] Example 5

[0074] This example provides a method for preparing a crude fiber pancake containing Dendrobium officinale, and the specific steps are as follows:

[0075] (1) passing the Dendrobium officinale powder through a multifunctional pulverizer and passing it through a 100-mesh sieve to obtain fine Dendrobium officinale powder (particle size <150 μm);

[0076] (2) 83 parts of wheat flour, 15 parts of fine powder of Dendrobium officinale, and 3 parts of milk powder were mixed uniformly to obtain a mixture 1;

[0077] (3) 95 parts of eggs, 35 parts of egg yolks, and 32 parts of white granulated sugar are beaten with a whisk until the volume expands, turns white, and the sugar melts, to obtain a second mixture;

[0078] (4) adding 8 parts of condensed milk and 32 parts of corn oil to the mixture 2 obtained in step (3), and stirring evenly to obtain a mixture 3;

[0079] (5) Pour the mixture obtained in step (4) into the mixture obtained in step (2), and stir evenly until there is no dry powder;

[0080] (6) Transfer the pancake liquid obtained in step (5) to a piping bag, expel all the air and squeeze it onto the surface of the wax paper, cover it with another piece of wax paper, flatten and thin it with a tool, put it in a preheated oven, bake it at 180°C for 15-20 minutes, remove the wax paper on the surface, bake it at 135°C for 20-30 minutes until the color is even, take it out of the oven, cool it to room temperature, and package it to obtain the Dendrobium Officinale crude fiber pancake.

[0081] Example 6

[0082] This example provides a method for preparing a crude fiber pancake containing Dendrobium officinale, and the specific steps are as follows:

[0083] (1) passing the Dendrobium officinale powder through a multifunctional pulverizer and passing it through a 100-mesh sieve to obtain fine Dendrobium officinale powder (particle size <150 μm);

[0084] (2) 77 parts of wheat flour, 21 parts of fine powder of Dendrobium officinale, and 1 part of milk powder were mixed evenly to obtain a mixture 1;

[0085] (3) 95 parts of eggs, 35 parts of egg yolks, and 32 parts of white granulated sugar are beaten with a whisk until the volume expands, turns white, and the sugar melts, to obtain a second mixture;

[0086] (4) adding 8 parts of condensed milk and 32 parts of corn oil to the mixture 2 obtained in step (3), and stirring evenly to obtain a mixture 3;

[0087] (5) Pour the mixture obtained in step (4) into the mixture obtained in step (2), and stir evenly until there is no dry powder;

[0088] (6) Transfer the pancake liquid obtained in step (5) to a piping bag, expel all the air and squeeze it onto the surface of the wax paper, cover it with another piece of wax paper, flatten and thin it with a tool, put it in a preheated oven, bake it at 180°C for 15-20 minutes, remove the wax paper on the surface, bake it at 135°C for 20-30 minutes until the color is even, take it out of the oven, cool it to room temperature, and package it to obtain the Dendrobium Officinale crude fiber pancake.

[0089] Example 7

[0090] This example provides a method for preparing a crude fiber pancake containing Dendrobium officinale, and the specific steps are as follows:

[0091] (1) passing the raw powder of Dendrobium officinale through a multifunctional pulverizer to obtain fine powder of Dendrobium officinale (particle size <150 μm);

[0092] (2) 80 parts of wheat flour, 18 parts of Dendrobium officinale powder, and 2 parts of milk powder were mixed and passed through a 100-mesh sieve to obtain a mixture 1;

[0093] (3) Beat 90 parts of eggs, 40 parts of egg yolks, and 30 parts of granulated sugar with a whisk until the eggs swell and turn white and the sugar melts, to obtain a second mixture;

[0094] (4) adding 10 parts of condensed milk and 30 parts of corn oil to the mixture 2 obtained in step (3), and stirring to obtain a mixture 3;

[0095] (5) Pour the mixture obtained in step (4) into the mixture obtained in step (2), and stir evenly until there is no dry powder;

[0096] (6) Transfer the pancake liquid obtained in step (5) to a piping bag, expel all the air and squeeze it onto the surface of the wax paper, cover it with another piece of wax paper, flatten and thin it with a tool, put it in a preheated oven, bake it at 180°C for 15-20 minutes, remove the wax paper on the surface, bake it at 135°C for 20-30 minutes until the color is even, take it out of the oven, cool it to room temperature, and package it to obtain the Dendrobium Officinale crude fiber pancake.

[0097] Example 8

[0098] This example provides a method for preparing a crude fiber pancake containing Dendrobium officinale, and the specific steps are as follows:

[0099] (1) passing the raw powder of Dendrobium officinale through a multifunctional pulverizer and passing it through a 100-mesh sieve to obtain fine powder of Dendrobium officinale (particle size <150 μm);

[0100] (2) 83 parts of wheat flour, 15 parts of fine powder of Dendrobium officinale, and 3 parts of milk powder were mixed uniformly to obtain a mixture 1;

[0101] (3) Beat 85 parts of eggs, 45 parts of egg yolks, and 28 parts of granulated sugar with a whisk until the volume expands, turns white, and the sugar melts, to obtain a second mixture;

[0102] (4) adding 12 parts of condensed milk and 28 parts of corn oil to the mixture 2 obtained in step (3), and stirring to obtain a mixture 3;

[0103] (5) Pour the mixture obtained in step (4) into the mixture obtained in step (2), and stir evenly until there is no dry powder;

[0104] (6) Transfer the pancake liquid obtained in step (5) to a piping bag, expel all the air and squeeze it onto the surface of the wax paper, cover it with another piece of wax paper, flatten and thin it with a tool, put it in a preheated oven, bake it at 180°C for 15-20 minutes, remove the wax paper on the surface, bake it at 135°C for 20-30 minutes until the color is even, take it out of the oven, cool it to room temperature, and package it to obtain the Dendrobium Officinale crude fiber pancake.

[0105] Comparative Example 1

[0106] This comparative example provides a method for preparing a crude fiber pancake of Dendrobium officinale, and the specific steps are as follows:

[0107] (1) 80 parts of wheat flour, 18 parts of Dendrobium officinale powder, and 2 parts of milk powder were stirred evenly to obtain a mixture 1;

[0108] (2) 90 parts of eggs, 40 parts of egg yolks, and 30 parts of white granulated sugar are beaten with a whisk until the volume expands, turns white, and the sugar melts, to obtain a second mixture;

[0109] (3) adding 10 parts of condensed milk and 30 parts of corn oil to the mixture 2 obtained in step (2), and stirring to obtain a mixture 3;

[0110] (4) Pour the mixture obtained in step (3) into the mixture obtained in step (1), and stir evenly until there is no dry powder;

[0111] (5) The pancake liquid obtained in step (4) is transferred to a piping bag, and after exhausting all the air, it is squeezed onto the surface of the wax paper, and then covered with another piece of wax paper, and pressed flat and thinned with a tool, and placed in a preheated oven, and baked at 180° C. for 15-20 min with upper and lower fire, and the surface layer of wax paper is removed, and baked at 135° C. for 20-30 min until the color is uniform, and then taken out of the oven and cooled to room temperature, and packaged to obtain the Dendrobium officinale crude fiber pancake.

[0112] The difference between this comparative example and experimental example 1 is that the Dendrobium officinale powder is not subjected to a multifunctional pulverizer to obtain a state of Dendrobium officinale fine powder (particle size <150 μm).

[0113] Comparative Example 2

[0114] This comparative example provides a method for preparing a crude fiber pancake of Dendrobium officinale, and the specific steps are as follows:

[0115] (1) passing the Dendrobium officinale powder through a multifunctional pulverizer and passing it through a 100-mesh sieve to obtain fine Dendrobium officinale powder (particle size <150 μm);

[0116] (2) 86 parts of wheat flour, 12 parts of Dendrobium officinale powder, and 2 parts of milk powder were mixed uniformly to obtain a mixture 1;

[0117] (3) Beat 90 parts of eggs, 40 parts of egg yolks, and 30 parts of granulated sugar with a whisk until the eggs swell and turn white and the sugar melts, to obtain a second mixture;

[0118] (4) adding 10 parts of condensed milk and 30 parts of corn oil to the mixture 2 obtained in step (3), and stirring to obtain a mixture 3;

[0119] (5) Pour the mixture obtained in step (4) into the mixture obtained in step (2), and stir evenly until there is no dry powder;

[0120] (6) Transfer the pancake liquid obtained in step (5) to a piping bag, expel all the air and squeeze it onto the surface of the wax paper, cover it with another piece of wax paper, flatten and thin it with a tool, put it in a preheated oven, bake it at 180°C for 15-20 minutes, remove the wax paper on the surface, bake it at 135°C for 20-30 minutes until the color is even, take it out of the oven, cool it to room temperature, and package it to obtain the Dendrobium Officinale crude fiber pancake.

[0121] The difference between this comparative example and experimental example 1 is that the addition amount of the fine powder of Dendrobium officinale is 4%.

[0122] Comparative Example 3

[0123] This comparative example provides a method for preparing a crude fiber pancake of Dendrobium officinale, and the specific steps are as follows:

[0124] (1) passing the Dendrobium officinale powder through a multifunctional pulverizer and passing it through a 100-mesh sieve to obtain fine Dendrobium officinale powder (particle size <150 μm);

[0125] (2) 74 parts of wheat flour, 24 parts of fine powder of Dendrobium officinale, and 2 parts of milk powder were mixed uniformly to obtain a mixture 1;

[0126] (3) Beat 90 parts of eggs, 40 parts of egg yolks, and 30 parts of granulated sugar with a whisk until the eggs swell and turn white and the sugar melts, to obtain a second mixture;

[0127] (4) adding 10 parts of condensed milk and 30 parts of corn oil to the mixture 2 obtained in step (3), and stirring to obtain a mixture 3;

[0128] (5) Pour the mixture obtained in step (4) into the mixture obtained in step (2), and stir evenly until there is no dry powder;

[0129] (6) Transfer the pancake liquid obtained in step (5) to a piping bag, expel all the air and squeeze it onto the surface of the wax paper, cover it with another piece of wax paper, flatten and thin it with a tool, put it in a preheated oven, bake it at 180°C for 15-20 minutes, remove the wax paper on the surface, bake it at 135°C for 20-30 minutes until the color is even, take it out of the oven, cool it to room temperature, and package it to obtain the Dendrobium Officinale crude fiber pancake.

[0130] The difference between this comparative example and experimental example 1 is that the addition amount of the fine powder of Dendrobium officinale is 8%.

[0131] Comparative Example 4

[0132] This comparative example provides a method for preparing pancakes, and the specific steps are as follows:

[0133] (1) 98 parts of wheat flour and 2 parts of milk powder are mixed uniformly to obtain a mixture 1;

[0134] (2) Beat 90 parts of eggs and 40 parts of egg yolks with a whisk until the egg yolks expand and turn white, to obtain a second mixture;

[0135] (3) adding 10 parts of condensed milk and 30 parts of corn oil to the mixture 2 obtained in step (2), and stirring to obtain a mixture 3;

[0136] (4) Pour the mixture obtained in step (3) into the mixture obtained in step (1), and stir evenly until there is no dry powder;

[0137] (5) Transfer the pancake liquid obtained in step (4) to a piping bag, expel all the air and squeeze it onto the surface of the wax paper, cover it with another piece of wax paper, flatten and thin it with a tool, put it in a preheated oven, bake it at 180°C for 15-20 minutes, remove the wax paper on the surface, bake it at 135°C for 20-30 minutes until the color is even, take it out of the oven, cool it to room temperature, and package it to obtain the pancake.

[0138] The difference between this comparative example and Example 1 is that no fine powder of Dendrobium officinale and white granulated sugar are added.

[0139] Comparative Example 5

[0140] This comparative example provides a method for preparing pancakes, and the specific steps are as follows:

[0141] (1) 98 parts of wheat flour and 2 parts of milk powder are mixed uniformly to obtain a mixture 1;

[0142] (2) 90 parts of eggs, 40 parts of egg yolks, and 30 parts of white sugar are beaten with a whisk until the volume expands and turns white, to obtain a second mixture;

[0143] (3) adding 10 parts of condensed milk and 30 parts of corn oil to the mixture 2 obtained in step (2), and stirring to obtain a mixture 3;

[0144] (4) Pour the mixture obtained in step (3) into the mixture obtained in step (1), and stir evenly until there is no dry powder;

[0145] (5) Transfer the pancake liquid obtained in step (4) to a piping bag, expel all the air and squeeze it onto the surface of the wax paper, cover it with another piece of wax paper, flatten and thin it with a tool, put it in a preheated oven, bake it at 180°C for 15-20 minutes, remove the wax paper on the surface, bake it at 135°C for 20-30 minutes until the color is even, take it out of the oven, cool it to room temperature, and package it to obtain the pancake.

[0146] The difference between this comparative example and Example 1 is that no fine powder of Dendrobium officinale is added.

[0147] Comparative Example 6

[0148] This comparative example provides a method for preparing a crude fiber pancake of Dendrobium officinale, and the specific steps are as follows:

[0149] (1) passing the Dendrobium officinale powder through a multifunctional pulverizer and passing it through a 100-mesh sieve to obtain fine Dendrobium officinale powder (particle size <150 μm);

[0150] (2) 80 parts of wheat flour, 18 parts of fine powder of Dendrobium officinale, and 2 parts of milk powder were mixed uniformly to obtain a mixture 1;

[0151] (3) Beat 90 parts of eggs and 40 parts of egg yolks with a whisk until the eggs expand and turn white and the sugar melts, to obtain a second mixture;

[0152] (4) adding 10 parts of condensed milk and 30 parts of corn oil to the mixture 2 obtained in step (3), and stirring to obtain a mixture 3;

[0153] (5) Pour the mixture obtained in step (4) into the mixture obtained in step (2), and stir evenly until there is no dry powder;

[0154] (6) Transfer the pancake liquid obtained in step (5) to a piping bag, expel all the air and squeeze it onto the surface of the wax paper, cover it with another piece of wax paper, flatten and thin it with a tool, put it in a preheated oven, bake it at 180°C for 15-20 minutes, remove the wax paper on the surface, bake it at 135°C for 20-30 minutes until the color is even, take it out of the oven, cool it to room temperature, and package it to obtain the Dendrobium Officinale crude fiber pancake.

[0155] The difference between this comparative example and Example 1 is that no white sugar is added.

[0156] Sensory evaluation indicators:

[0157] The sensory evaluation standards in the embodiments of the present invention and comparative examples 1-6 are used to evaluate the quality of the crude fiber pancakes of Dendrobium officinale based on four indicators: color, shape, smell and taste.

[0158] Table 1 Sensory evaluation standard of crude fiber pancakes of Dendrobium officinale

[0159]

[0160]

[0161] Table 2 Sensory evaluation results of the crude fiber pancake of Dendrobium officinale

[0162]

[0163] Table 3 Sensory evaluation results of the comparison ratio of crude fiber pancakes of Dendrobium officinale

[0164]

[0165] It can be clearly seen from Table 1 that the crude fiber pancakes of Dendrobium officinale prepared by the method provided by the present invention achieved excellent results in sensory evaluation, showing good sensory experience in color, shape, smell and taste, and having excellent edibility, which is sufficient to prove the effectiveness of the formula in preparing crude fiber pancakes of Dendrobium officinale.

[0166] In Comparative Example 1, if the Dendrobium officinale powder is not crushed by a multifunctional crusher, the color, shape, smell and taste are obviously different, and it will show obvious roughness, uneven color and a certain odor. In addition, irregular bubbles will appear in the shape, resulting in an uneven surface of the pancake. The taste will also be rough and stiff.

[0167] In Comparative Example 2, if the addition amount of the fine powder of Dendrobium Officinale is only 4%, the color presented is lighter, the fragrance of Dendrobium Officinale is too light, and the taste also lacks the sweetness brought by Dendrobium Officinale.

[0168] In comparative example 3, if the amount of fine powder of Dendrobium officinale added reaches 8%, the color, smell and taste are abnormal. It will show a too dark yellow-green color, which is not liked by the public; the smell is also abnormal due to the excessive amount of Dendrobium officinale added, and the taste is rough, dry and hard due to the high fiber content.

[0169] In Comparative Example 4, if the fine powder of Dendrobium Officinale and white granulated sugar are not added, the color lacks the dark green color contained in Dendrobium Officinale, the pancake liquid shows stronger fluidity, poor formability, and lacks the fragrance of Dendrobium Officinale; since no white granulated sugar is added, the taste lacks sweetness.

[0170] In Comparative Example 5, if the fine powder of Dendrobium Officinale is not added, the color lacks the dark green color contained in Dendrobium Officinale, the pancake liquid shows stronger fluidity, poor formability, and lacks the fragrance of Dendrobium Officinale in smell.

[0171] In Comparative Example 6, if no granulated sugar is added, the taste lacks sweetness.

[0172] Comparative Example 7

[0173] Determination of the antioxidant activity of the samples of the present invention:

[0174] (1) Solution preparation

[0175] Sample solution: prepare 2 mg / ml white sugar solution, 2 mg / ml Dendrobium officinale powder solution, and 2 mg / ml white sugar-Dendrobium officinale powder composite solution (80 mg white sugar and 80 mg Dendrobium officinale powder were weighed and dissolved in 40 ml deionized water and mixed evenly).

[0176] Pancake sample solution: Crush the finished pancake, take 1g of pancake sample, add 10ml of deionized water, ultrasonicate for 20min, take out, centrifuge at 10000r / min for 10min, and absorb the clear liquid in the middle.

[0177] (2) Test method

[0178] DPPH free radical scavenging ability kit was used to measure:

[0179] Place the sample solution and pancake sample solution in centrifuge tubes, add DPPH reagent, mix well and react at room temperature in the dark for 30 minutes, and measure the absorbance of the sample at a wavelength of 515nm. Use deionized water instead of DPPH reagent as the control tube. Use deionized water and DPPH reagent as the blank tube.

[0180] A 样品 : absorbance of sample + DPPH reagent;

[0181] A 对照 : absorbance of sample + deionized water;

[0182] A 空白 : The absorbance of deionized water + DPPH reagent.

[0183] The experiment was repeated three times to obtain the average clearance rate.

[0184] See Table 4.

[0185] Table 4

[0186]

[0187]

[0188] The results showed that the DPPH radical scavenging rate of 2.0 mg / ml white sugar solution was 6.89%, the DPPH radical scavenging rate of 2.0 mg / ml Dendrobium officinale powder solution was 16.89%, and the DPPH radical scavenging rate of 2.0 mg / ml white sugar-Dendrobium officinale powder mixed solution was 18.99%. The results showed that the white sugar-Dendrobium officinale powder mixed solution has a strong ability to scavenge free radicals and can be used as a raw material to prepare antioxidant foods.

[0189] The pancake sample prepared in Example 1, after crushing, dissolving, ultrasonication and centrifugation to obtain a clear solution, has a DPPH free radical scavenging rate of 21.32%, indicating that the product obtained by compounding white sugar and Dendrobium officinale fine powder has certain antioxidant properties.

[0190] The pancake sample prepared in Comparative Example 5, after crushing, dissolving, ultrasonication, and centrifugation to obtain a clear solution, had a DPPH free radical scavenging rate of -31.56%, indicating that the pancake obtained by adding only white sugar without adding fine powder of Dendrobium officinale had peroxidation. This may be because white sugar turns yellow and brown at high temperature, produces caramel smell and taste, and produces peroxidation.

[0191] The present invention uses the Dendrobium officinale powder extracted from polysaccharides for the first time to make products, which not only realizes the resource utilization of Dendrobium officinale, but also the Dendrobium officinale powder itself has antioxidant activity, and the addition of white sugar (mainly sucrose) can also synergistically increase the antioxidant activity of Dendrobium officinale powder, achieving the effect of "1+1>2". If only white sugar is added without adding Dendrobium officinale powder, the product produced has certain peroxidation properties and antagonism.

[0192] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention can be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the present invention.

Claims

1. A method for preparing a crude fiber pancake of Dendrobium officinale, characterized in that: include, The powder of Dendrobium officinale is passed through a multifunctional pulverizer and sieved through a 100-mesh sieve to obtain fine powder of Dendrobium officinale; Weighing Dendrobium officinale powder, wheat flour and milk powder to obtain mixture 1; Weigh eggs, egg yolks and sugar, and beat them with a whisk until they expand and turn white and the sugar melts, to obtain mixture 2; Weigh condensed milk and corn oil into the obtained mixture 2, and stir evenly to obtain mixture 3; Pour the obtained mixture 3 into the obtained mixture 1, and stir evenly until there is no dry powder; The obtained pancake liquid is transferred to a piping bag, squeezed onto the surface of the wax paper, put into the oven, baked until the surface is colored, taken out and cooled, and the crude fiber pancake of Dendrobium officinale is obtained; Among them, Dendrobium officinale crude fiber pancake has antioxidant effect.

2. The preparation method according to claim 1, characterized in that: The Dendrobium officinale powder is the original powder obtained by crushing the dried strips of Dendrobium officinale, or the powder obtained by drying and crushing the remaining precipitate after extracting the polysaccharide.

3. The preparation method according to claim 1, characterized in that: Calculated by weight, the raw material components include: 77-83 parts of wheat flour, 15-21 parts of fine powder of Dendrobium officinale, 28-32 parts of corn oil, 28-32 parts of white sugar, 85-95 parts of eggs, 35-45 parts of egg yolks, 8-12 parts of condensed milk, and 1-3 parts of milk powder.

4. The preparation method according to claim 1 or 3, characterized in that: The total weight of the eggs and egg yolks is 130 parts.

5. The preparation method according to claim 3, characterized in that: The amount of the Dendrobium officinale fine powder is 18 parts.

6. The preparation method according to claim 3, characterized in that: The white granulated sugar is 30 parts.

7. The preparation method according to claim 1, characterized in that: The particle size of the Dendrobium officinale fine powder is less than 150 μm.

8. The preparation method according to claim 1, characterized in that: The baking comprises the following steps: transferring the pancake liquid into a piping bag, squeezing it onto the surface of wax paper after exhausting all the air, covering it with another piece of wax paper, flattening and thinning it with a tool, placing it into a preheated oven, baking it at 180° C. for 15 to 20 minutes with upper and lower fire, removing the wax paper on the surface, and baking it at 135° C. for 20 to 30 minutes until the color is even.

9. Dendrobium officinale crude fiber pancake prepared by the preparation method according to any one of claims 1 to 8.

Images