A kind of fermented health-preserving cake and preparation method thereof
By combining medicinal and food homologous materials with fermentation technology, fermented health pastries are prepared, and the problem of probiotics in the fermentation process of existing medicinal foods is solved, and the high nutritional value and multiple health effects of pastries are achieved.
Patent Information
- Application Number
- CN202510035703.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-09
- Publication Date
- 2025-04-08
AI Technical Summary
Existing medicinal foods lack probiotics and healthy microorganisms during the fermentation process, and cannot fully exert the health effects of fermented foods.
A fermentation health pastry is prepared by combining medicinal and food homologous materials with fermentation technology. By introducing natural fermented bacteria, the nutritional value and health effect of food is improved.
This makes the pastry rich in probiotics, produces rich organic acids, amino acids and a variety of nutritional ingredients, enhances the nutritional value and health care effect of the pastry, and has multiple health care effects such as regulating qi and blood, enhancing immunity, antioxidant, and nourishing the liver and spleen.
Smart Images
Figure CN119769543A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the field of food health care with medicinal and edible properties, and in particular to a fermented health-preserving cake based on food-with medicinal properties materials and a preparation method thereof. Background Art
[0002] As people's health awareness increases, medicinal and edible foods are gradually gaining popularity, and medicated diets are seen as an ideal choice for conditioning the body, enhancing immunity, and delaying aging. However, most of the existing medicated diets use traditional methods such as direct baking or steaming, lacking probiotics and healthy microorganisms in the fermentation process. Fermented foods have received widespread attention in the field of health foods in recent years because of their rich probiotics, improved intestinal flora, and enhanced immunity. Therefore, combining edible and medicinal materials with fermentation technology to develop a new fermented health-preserving pastry can not only provide the nourishing effect of medicated diets, but also exert the health benefits of fermented foods, which has important market potential. Summary of the invention
[0003] The purpose of the present invention is to provide a fermented health-preserving pastry based on medicinal and edible materials and a preparation method thereof, and to introduce microorganisms such as probiotics into the pastry by utilizing the characteristics of the fermentation process, so as to effectively improve the nutritional value and health effects of the food. By combining the health-preserving effects of traditional Chinese medicine and dietary materials and the nutritional enhancement of the fermentation process, the fermented health-preserving pastry of the present invention not only has the nourishing effect of medicinal diet, but also has multiple health-preserving effects such as promoting intestinal health and regulating immunity.
[0004] Based on the above purpose, the technical solution of the present invention is as follows: A fermented health-preserving pastry is made from the following materials: black sesame, wolfberry, red dates, astragalus, dried longan, whole wheat flour and natural fermentation bacteria.
[0005] Furthermore, according to the health-preserving cake of the present invention, the weight ratio of the raw materials is: 5%-15% black sesame, 10%-20% wolfberry, 5%-15% red dates, 2%-6% astragalus, 5%-15% dried longan, 30%-50% whole wheat flour, and 1%-2% natural fermentation bacteria.
[0006] Furthermore, the preparation process of the fermented health-preserving cake includes: (1) Chopping red dates, wolfberries, and dried longans into small pieces, and soaking them in an appropriate amount of water until softened to obtain a softened concentrated solution; boiling astragalus and then extracting it with water, and concentrating it to obtain an extracted concentrated medicinal liquid; (2) mixing the softened concentrated liquid and the extracted concentrated medicinal liquid, adding Lactobacillus plantarum, fermenting, and obtaining a fermentation liquid; and sterilizing the fermentation liquid at high temperature; (3) Lightly stir-fry the black sesame seeds until fragrant and mix with the fermented liquid to form a preliminary batter; (4) Add whole wheat flour and natural fermentation bacteria to the batter, mix and stir, and evenly distribute; (5) Conducting primary fermentation; (6) Pour the fermented batter into a mold for secondary fermentation; (7) Place the batter after secondary fermentation in an oven, preheat to 170 °C, and bake for 30-35 min until the surface is golden and soft. (8) After baking, take out, cool and package the finished product.
[0007] Furthermore, the amount of Lactobacillus plantarum added in step (2) is 2*10 7 -5*10 7 CFU / mL.
[0008] Furthermore, the fermentation temperature of Lactobacillus plantarum is controlled between 25-38°C, and the fermentation time is 0.5-2h.
[0009] Furthermore, the natural fermentation bacteria in step (4) are composed of yeast and lactic acid bacteria in a mass ratio of 1:1, and the added amount of the fermentation bacteria is 1% to 2%.
[0010] Furthermore, the temperature of the primary fermentation is controlled between 28 and 32°C, and the fermentation time is 6 to 12 h.
[0011] Furthermore, the temperature of the secondary fermentation is controlled between 30 and 35 °C, and the fermentation time is 2 to 4 h.
[0012] Beneficial Effects The fermented health-preserving cake of the present invention is fermented by introducing fermentation bacteria, so that the cake is not only rich in probiotics, but also can produce rich organic acids, amino acids and multiple nutrients in the fermentation process, remove the smell of astragalus and dried longan, and further improve the nutritional value and health care effect of the cake. By adopting the medicinal and edible homologous materials, the cake has the effects of regulating qi and blood, enhancing immunity, anti-oxidation, nourishing the liver and spleen, etc., and the fermentation process makes it softer and more delicate in taste, which is more suitable for daily consumption by modern people. BRIEF DESCRIPTION OF THE DRAWINGS
[0013] Figure 1 The sensory evaluation comparison of the embodiments and the comparative examples is shown. DETAILED DESCRIPTION In order to better illustrate the present invention, the specific implementation method of the present invention is further explained in conjunction with the following examples, but the present invention is not limited to these examples. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0015] A fermented health-preserving pastry is made from the following medicinal and edible materials: black sesame, wolfberry, red dates, astragalus, dried longan, whole wheat flour and natural fermentation bacteria. Specifically, the weight ratio of the raw materials is: 5%-15% black sesame, 10%-20% wolfberry, 5%-15% red dates, 2%-6% astragalus, 5%-15% dried longan, 30%-50% whole wheat flour and 1%-2% natural fermentation bacteria.
[0016] Compared with the prior art, the present invention introduces fermentation bacteria for fermentation, so that the pastry is not only rich in probiotics, but also can produce rich organic acids, amino acids and multiple nutrients in the fermentation process, remove the smell of astragalus and dried longan, etc., and further improve the nutritional value and health care effect of the pastry. By adopting medicine and food homologous materials, the pastry has the effects of regulating qi and blood, enhancing immunity, anti-oxidation, nourishing the liver and spleen, etc., and the fermentation process makes it softer and more delicate in taste, which is more suitable for daily consumption by modern people.
[0017] Natural fermentation strains of yeast and lactic acid bacteria were commercially available, and Lactobacillus plantarum (CGMCC No.1.9087) was purchased from the China General Microbiological Culture Collection Center.
[0018] Example 1 Weigh the following raw materials: 100 g black sesame, 150 g wolfberry, 100 g red dates, 50 g astragalus, 100 g dried longan, 500 g whole wheat flour, 5 g natural fermentation strain composed of yeast and lactic acid bacteria in a ratio of 1:1, and an appropriate amount of honey.
[0019] According to the following preparation process: (1) Chop red dates, wolfberries and dried longans into small pieces, soak them in clean water for 20 min to obtain a softened concentrated solution; boil astragalus in clean water to extract the medicinal liquid, and concentrate it to 100 mL to obtain an extracted concentrated medicinal liquid; (2) After the softened concentrate and the extracted concentrated medicinal liquid are mixed, Lactobacillus plantarum is added according to the mixed volume. The amount of Lactobacillus plantarum added is 5*10 7 CFU / mL, placed in an environment with a temperature of 30°C for fermentation, the fermentation time is 0.5 h, and the fermentation liquid is obtained; the fermentation liquid is sterilized at high temperature; (3) Fry black sesame seeds in a pan over low heat until fragrant and set aside; (4) Mix black sesame seeds with the sterilized fermentation liquid, add whole wheat flour, and stir evenly; (5) Add natural fermentation bacteria, mix well, and place in an environment with a temperature of 28 °C for initial fermentation for 6 hours; (6) After the primary fermentation is completed, add honey to adjust the sweetness and continue the secondary fermentation at a temperature of 35°C for 2.5 h; (7) After fermentation is complete, pour the batter into a mold and bake in an oven preheated to 170 °C for 30 min; (8) After baking, take out, cool and package.
[0020] Example 2 Weigh the following raw materials: 80g black sesame, 120g wolfberry, 80g red dates, 40g astragalus, 80g dried longan, 480g whole wheat flour, 4g natural fermentation strain composed of yeast and lactic acid bacteria in a ratio of 1:1, and an appropriate amount of honey.
[0021] According to the following preparation process: (1) Chop red dates, wolfberries and dried longans into small pieces, soak them in clean water for 20 min to obtain a softened concentrated solution; boil astragalus in clean water to extract the medicinal liquid, and concentrate it to 100 mL to obtain an extracted concentrated medicinal liquid; (2) After the softened concentrate and the extracted concentrated medicinal liquid are mixed, Lactobacillus plantarum is added according to the mixed volume. The amount of Lactobacillus plantarum added is 2*10 7 CFU / mL, placed in an environment with a temperature of 30°C for fermentation for 1 hour to obtain a fermentation liquid; the fermentation liquid was sterilized at high temperature; (3) Fry black sesame seeds in a pan over low heat until fragrant and set aside; (4) Mix black sesame seeds with the sterilized fermentation liquid, add whole wheat flour, and stir evenly; (5) Add natural fermentation bacteria, mix well, and place in an environment with a temperature of 30 °C for primary fermentation for 7 h; (6) After the primary fermentation is completed, add honey to adjust the sweetness and continue the secondary fermentation at 30 °C for 2 h. (7) After fermentation is complete, pour the batter into a mold and bake in an oven preheated to 170 °C for 30 min; (8) After baking, take out, cool and package.
[0022] Example 3 Weigh the following raw materials: 90 g black sesame, 130 g wolfberry, 120 g red dates, 60 g astragalus, 120 g dried longan, 520 g whole wheat flour, 6 g natural fermentation strain composed of 1:1 yeast and lactic acid bacteria, and an appropriate amount of honey.
[0023] According to the following preparation process: (1) Chop red dates, wolfberries and dried longans into small pieces, soak them in clean water for 20 min to obtain a softened concentrated solution; boil astragalus in clean water to extract the medicinal liquid, and concentrate it to 100 mL to obtain an extracted concentrated medicinal liquid; (2) After the softened concentrate and the extracted concentrated medicinal liquid are mixed, Lactobacillus plantarum is added according to the mixed volume. The amount of Lactobacillus plantarum added is 2*10 7 CFU / mL, placed in an environment with a temperature of 35°C for fermentation, the fermentation time is 40min, and the fermentation liquid is obtained; the fermentation liquid is sterilized at high temperature; (3) Fry black sesame seeds in a pan over low heat until fragrant and set aside; (4) Add black sesame seeds and sterilized fermentation liquid to whole wheat flour and mix well; (5) Add natural fermentation bacteria, mix well, and place in an environment with a temperature of 32 °C for initial fermentation for 8 h; (6) After the primary fermentation is completed, add honey to adjust the sweetness and continue the secondary fermentation at a temperature of 28 °C for 1.5 h; (7) After fermentation is complete, pour the batter into a mold and bake in an oven preheated to 170 °C for 30 min; (8) After baking, take out, cool and package.
[0024] Comparative Example 1 Weigh the following raw materials: 90 g black sesame, 130 g wolfberry, 120 g red dates, 60 g astragalus, 120 g dried longan, 520 g whole wheat flour, 6 g natural fermentation strain composed of 1:1 yeast and lactic acid bacteria, and an appropriate amount of honey.
[0025] According to the following preparation process: (1) Chop red dates, wolfberries and dried longans into small pieces and soak them in clean water for 20 min to obtain a softening concentrate; (2) Boil the astragalus root in clean water to extract the medicinal liquid, and concentrate it to 100 mL to obtain the extracted concentrated medicinal liquid; (3) Fry black sesame seeds in a pan over low heat until fragrant and set aside; (4) Mix the black sesame seeds with the softening liquid and the extracted concentrated medicinal liquid, add the whole wheat flour, and stir evenly; (5) Add natural fermentation bacteria, mix well, and place in an environment with a temperature of 32 °C for initial fermentation for 8 h; (6) After the primary fermentation is completed, add honey to adjust the sweetness and continue the secondary fermentation at a temperature of 28 °C for 1.5 h; (7) After fermentation is complete, pour the batter into a mold and bake in an oven preheated to 170 °C for 30 min; (8) After baking, take out, cool and package.
[0026] Comparative Example 2 Weigh the following raw materials: 90 g black sesame, 130 g wolfberry, 120 g red dates, 60 g astragalus, 120 g dried longan, 520 g whole wheat flour, 6 g natural fermentation strain composed of 1:1 yeast and lactic acid bacteria, and an appropriate amount of honey.
[0027] According to the following preparation process: (1) Chop red dates, wolfberries and dried longans into small pieces and soak them in clean water for 20 min to obtain a softening concentrate; (2) Boil the astragalus root in clean water to extract the medicinal liquid, and concentrate it to 100 mL to obtain the extracted concentrated medicinal liquid; (3) Fry black sesame seeds in a pan over low heat until fragrant and set aside; (4) Mix the black sesame seeds with the softening liquid and the extracted concentrated medicinal liquid, add the whole wheat flour, and stir evenly; (5) Add natural fermentation bacteria, mix well, and place in an environment at 32 °C for 9.5 h; (6) After fermentation is complete, pour the batter into a mold and bake in an oven preheated to 170 °C for 30 min; (7) After baking, take out, cool and package.
[0028] Comparative Example 3 Weigh the following raw materials: 90 g black sesame, 130 g wolfberry, 120 g red dates, 60 g astragalus, 120 g dried longan, 520 g whole wheat flour, 6 g yeast, and appropriate amount of honey.
[0029] According to the following preparation process: (1) Chop red dates, wolfberries and dried longans into small pieces and soak them in clean water for 20 min to obtain a softening concentrate; (2) Boil the astragalus root in clean water to extract the medicinal liquid, and concentrate it to 100 mL to obtain the extracted concentrated medicinal liquid; (3) Fry black sesame seeds in a pan over low heat until fragrant and set aside; (4) Mix the black sesame seeds with the softening liquid and the extracted concentrated medicinal liquid, add the whole wheat flour, and stir evenly; (5) Add yeast strains, mix well, and place in an environment at 32 °C for 9.5 h; (6) After fermentation is complete, pour the batter into a mold and bake in an oven preheated to 170 °C for 30 min; (7) After baking, take out, cool and package.
[0030] The cakes of the above-mentioned embodiments and comparative examples were subjected to sensory evaluation, and the average values of various indices were determined.
[0031] 1. Sensory evaluation: A double-blind sensory evaluation method was used. Samples were coded and a sensory evaluation panel of 10 professionally trained people (half male and half female) was formed to score according to the standards. The average value was taken as the score result. The full score was 100. Table 1 shows the sensory scoring standards for pastries.
[0032] Table 1 Cake sensory scoring standards Table 2 Sensory evaluation of cakes The measurement results are shown in Table 2 and Figure 1 The sensory qualities of the embodiments and the comparative examples are described in terms of appearance, color, smell, and taste. Overall, the pastries prepared in the embodiments of the present application are significantly better than the comparative examples, and the overall score is higher than the quality of the pastries that have not been fermented.
Claims
1. A fermented health-preserving cake, characterized in that: The weight ratio of the raw materials is: 5%-15% black sesame, 10%-20% wolfberry, 5%-15% red dates, 2%-6% astragalus, 5%-15% dried longan, 30%-50% whole wheat flour, and 1%-2% natural fermentation bacteria.
2. A method for preparing the fermented health-preserving cake according to claim 1, characterized in that: The following steps are involved: (1) Chopping red dates, wolfberries, and dried longans, and soaking them in an appropriate amount of water until softened, to obtain a softened concentrated solution; boiling the astragalus root, extracting it with water, and concentrating it to obtain an extracted concentrated medicinal liquid; (2) mixing the softened concentrated liquid and the extracted concentrated medicinal liquid, adding Lactobacillus plantarum, fermenting, and obtaining a fermented liquid; and sterilizing the fermented liquid at high temperature; (3) Lightly stir-fry the black sesame seeds until fragrant and mix with the fermented liquid to form a preliminary batter; (4) adding whole wheat flour and natural fermentation bacteria to the batter and mixing and stirring; (5) Conducting primary fermentation; (6) Pour the fermented batter into a mold for secondary fermentation; (7) Place the batter after secondary fermentation in an oven, preheat to 170 °C, and bake for 30-35 min until the surface is golden and soft. (8) After baking, take out, cool and package the finished product.
3. The preparation method according to claim 2, characterized in that: The amount of Lactobacillus plantarum added in step (2) is 2*10 7 -5*10 7 CFU / mL.
4. The preparation method according to claim 3, characterized in that: The fermentation temperature of Lactobacillus plantarum is controlled between 25-38°C, and the fermentation time is 0.5-2h.
5. The preparation method according to claim 2, characterized in that: The natural fermentation strain in step (4) is composed of yeast and lactic acid bacteria in a mass ratio of 1:1, and the added amount of the fermentation strain is 1%~2%.
6. The preparation method according to claim 2, characterized in that: The temperature of the initial fermentation is controlled between 28 and 32°C, and the fermentation time is 6 to 12 hours.
7. The preparation method according to claim 2, characterized in that: The temperature of the secondary fermentation is controlled between 30~35 °C and the fermentation time is 2~4 h.