Health-preserving spleen-tonifying traditional Chinese medicine mung bean cake and preparation method thereof

Abstract

The invention relates to the field of preparation of mung bean cakes, and particularly discloses a traditional Chinese medicine mung bean cake capable of preserving health and tonifying spleen and a preparation method of the mung bean cake. 5-15 parts of poria cocos; 5-15 parts of Chinese yam; 3-8 parts of pericarpium citri reticulatae; 2-5 parts of licorice; 3-8 parts of hawthorn; 10-20 parts of white granulated sugar; 5 to 15 parts of maltose; 3-10 parts of butter; the poria cocos, the Chinese yam, the dried tangerine or orange peel and other spleen-tonifying traditional Chinese medicinal materials are processed into micron-sized powder through a superfine grinding technology, so that the medicinal materials are fine and uniform in texture, and the common problems of granular sensation and rough taste in traditional Chinese medicine pastries are thoroughly solved. Meanwhile, the specific surface area of the medicinal materials is greatly increased through superfine grinding, flavor substances of the medicinal materials are easier to release, after the medicinal materials are fused with basic raw materials such as mung beans and butter, pastry texture with harmonious fragrance and soft and fine taste is formed, the inherent impression of good medicine and bitter taste of health-preserving food is successfully broken through, and high fusion of medicine fragrance, bean fragrance and sweet fragrance is achieved; and consumers are easier to accept.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of mung bean cake preparation, and in particular to a health-preserving and spleen-nourishing traditional Chinese medicine mung bean cake and a preparation method thereof. BACKGROUND

[0002] There is a valuable concept of "medicinal food homology" in traditional Chinese medicine culture, which emphasizes the close combination of daily diet and health preservation and disease prevention. Spleen and stomach, as the "postnatal foundation" of the human body, are regarded as the source of blood and qi in traditional Chinese medicine theory, and their strength is directly related to the body's nutrient absorption and health status. Therefore, regulating the spleen and stomach through daily diet is an important preventive thought in traditional Chinese medicine health science. Mung beans, as a traditional food material, have the effects of clearing heat and detoxifying, promoting water and relieving summer heat, and are often used to make summer heat-relieving desserts such as mung bean cake. They are sweet and cold in nature, which can help relieve discomfort caused by summer heat. At the same time, traditional Chinese medicine materials such as poria cocos, Chinese yam, dried tangerine or orange peel, licorice and hawthorn are commonly used in traditional Chinese medicine clinical and diet therapy to invigorate the spleen and stomach. For example, poria cocos can invigorate the spleen and remove dampness, Chinese yam can nourish the spleen and stomach, dried tangerine or orange peel is good at regulating qi and drying dampness, licorice regulates various drugs, and hawthorn digests and accumulates. The common feature of these medicinal materials is that they are mild in nature and suitable for long-term consumption to slowly regulate the body.

[0003] However, although there are many so-called "functional foods" with added traditional Chinese medicine materials on the market, they often fail to solve a core contradiction: how to effectively incorporate sufficient traditional Chinese medicine materials without sacrificing the taste and flavor of the food and ensure that their effective ingredients are efficiently utilized by the human body. The traditional method is usually to add the medicinal materials directly into the food after ordinary crushing, which not only results in a rough texture and a noticeable grittiness in the finished product, making it difficult for consumers to accept, but also because the cell walls of the medicinal materials are not fully broken, the release of the effective ingredients during consumption and digestion is slow and the bioavailability is low, greatly reducing the expected health benefits. Therefore, developing a new type of functional cake that not only retains the traditional flavor of the food, but also fully utilizes the spleen-nourishing and health-preserving effects of traditional Chinese medicine, and has excellent taste, has become a technical problem that needs to be solved in the current health food field. SUMMARY

[0004] In order to solve the above technical problems, the present application provides a health-preserving and spleen-nourishing traditional Chinese medicine mung bean cake and a preparation method thereof, to solve the core contradiction problem of poor taste and low utilization rate of effective ingredients of cakes caused by rough processing of medicinal materials in the prior art.

[0005] A health-preserving and spleen-nourishing traditional Chinese medicine mung bean cake, comprising mung beans and at least one of poria cocos, Chinese yam, dried tangerine or orange peel, licorice and hawthorn;

[0006] Further comprising white granulated sugar, maltose and butter.

[0007] A health-preserving and spleen-nourishing traditional Chinese medicine mung bean cake, comprising the following raw materials by weight:

[0008] Green beans 50-70 parts; Poria cocos 5-15 parts; Chinese yam 5-15 parts; dried tangerine or orange peel 3-8 parts; white granulated sugar 10-20 parts; maltose 5-15 parts; butter 3-10 parts.

[0009] Preferably, it also includes the following raw materials: licorice 2-5 parts; hawthorn 3-8 parts.

[0010] A method for preparing the health-preserving and spleen-strengthening traditional Chinese medicine green bean cake as described above, comprising the following steps:

[0011] S1, raw material pretreatment:

[0012] Wash the green beans and soak them in water for 6-8 hours until they are fully absorbed and swollen; separately super-micro powder the Poria cocos, Chinese yam, and dried tangerine or orange peel, and pass them through a 300-500 mesh sieve to obtain the traditional Chinese medicine powder;

[0013] S2, cooking and mixing:

[0014] Drain the soaked green beans, add 1-1.5 times the weight of water, and cook them in boiling water for 30-40 minutes until they are soft and pulpy; then add white granulated sugar, maltose, and butter, and stir-fry them at 80-100°C for 5-15 minutes until they are evenly mixed; finally, add the traditional Chinese medicine powder and continue to stir-fry for 5-10 minutes to form a uniform green bean cake dough;

[0015] S3, shaping and curing:

[0016] Fill the green bean cake dough into a mold and press it into shape, then place it in a vacuum baking equipment and bake it at 60-80°C and a vacuum degree of -0.08 to -0.1 MPa for 40-60 minutes.

[0017] A method for preparing the health-preserving and spleen-strengthening traditional Chinese medicine green bean cake as described above, comprising the following steps:

[0018] S1, raw material pretreatment:

[0019] Wash the green beans and soak them in water for 6-8 hours until they are fully absorbed and swollen; separately super-micro powder the Poria cocos, Chinese yam, dried tangerine or orange peel, licorice, and hawthorn, and pass them through a 300-500 mesh sieve to obtain the traditional Chinese medicine powder;

[0020] S2, cooking and mixing:

[0021] Drain the soaked green beans, add 1-1.5 times the weight of water, and cook them in boiling water for 30-40 minutes until they are soft and pulpy; then add white granulated sugar, maltose, and butter, and stir-fry them at 80-100°C for 5-15 minutes until they are evenly mixed; finally, add the traditional Chinese medicine powder and continue to stir-fry for 5-10 minutes to form a uniform green bean cake dough;

[0022] S3, shaping and curing:

[0023] The mung bean cake dough is filled into a mold and pressed into shape, then placed in a vacuum baking device and baked for 40-60 minutes at 60-80℃ and a vacuum degree of -0.08 to -0.1MPa.

[0024] Preferably, the power of the ultrafine pulverizer is 1.5-2.5kW, and the processing time for a single operation is 3-5 minutes.

[0025] Preferably, the vacuum baking temperature is 70°C, the vacuum degree is -0.09MPa, and the baking time is 50 minutes.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] By processing spleen-strengthening Chinese medicinal herbs such as Poria cocos, yam, and dried tangerine peel into micron-sized powder using ultra-micro pulverization technology, the texture of the herbs becomes delicate and uniform, completely solving the common problems of graininess and rough texture in traditional Chinese medicine pastries. At the same time, ultra-micro pulverization greatly increases the specific surface area of ​​the herbs, making it easier to release their flavor compounds. When combined with basic ingredients such as mung beans and butter, this results in a pastry with a harmonious aroma and a smooth, delicate texture. This successfully breaks the traditional impression that health foods are "bitter medicine," achieving a high degree of integration between the aroma of herbs, beans, and sweetness, making it more acceptable to consumers.

[0028] This invention utilizes the traditional Chinese medicine theory of "medicine and food sharing the same origin" to scientifically combine mung beans and various Chinese medicinal herbs, resulting in a synergistic effect of strengthening the spleen and stomach, aiding digestion, and enhancing their digestive function. In vitro simulated digestion experiments have demonstrated that this product significantly increases the release of soluble peptides during digestion, indicating that it is more easily digested and absorbed, and can gently regulate spleen and stomach function. This not only provides a delicious and functional daily dietary therapy for people with irregular eating habits and weak spleens and stomachs, but also integrates the traditional Chinese medicine concept of "preventive treatment" into daily diet, contributing to improved public health.

[0029] This invention establishes a stable and controllable standardized production process by introducing modern food processing technologies such as ultrafine grinding and vacuum baking. Ultrafine grinding optimizes the utilization efficiency of medicinal materials, while vacuum low-temperature baking effectively preserves heat-sensitive nutrients and unique flavors while cooking the product, avoiding the scorching and nutrient loss caused by traditional high-temperature baking. This process not only ensures the stability of product quality but also provides a reliable technical path for the health-oriented upgrading of traditional pastries and the food-oriented development of traditional Chinese medicine products, demonstrating promising prospects for industrial application. Attached Figure Description

[0030] Figure 1 This is a schematic diagram of the preparation process of the present invention. Detailed Implementation

[0031] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0032] like Figure 1 As shown:

[0033] Example 1:

[0034] Recipe for a health-preserving and spleen-strengthening mung bean cake:

[0035] Mung beans: 50 parts; Poria cocos: 5 parts; Chinese yam: 5 parts; dried tangerine peel: 3 parts; licorice: 2 parts; hawthorn: 3 parts; white sugar: 10 parts; maltose: 5 parts; butter: 3 parts.

[0036] A method for preparing a health-preserving and spleen-strengthening traditional Chinese medicine mung bean cake includes the following steps:

[0037] S1. Raw material pretreatment:

[0038] Weigh out 50 portions of mung beans, wash them, and soak them in water for 6 hours until they have fully absorbed water and expanded.

[0039] Weigh out 5 parts of Poria cocos, 5 parts of Dioscorea opposita, 3 parts of Citrus reticulata peel, 2 parts of Glycyrrhiza uralensis and 3 parts of Crataegus pinnatifida. Combine them and place them in an ultra-micro pulverizer. Pulverize for 3 minutes at a power of 1.5kW. Pass the powder through a 300-mesh sieve to obtain Chinese medicinal powder for later use.

[0040] S2, Cooking and Mixing:

[0041] Drain the soaked mung beans, add 50 parts water, and cook in boiling water for 30 minutes, until the mung beans are soft and tender.

[0042] Add 10 parts white sugar, 5 parts maltose, and 3 parts butter to a pot, and stir-fry at 80°C for 5 minutes until the sugar and butter are completely melted and mixed evenly with the mung bean paste.

[0043] Add the Chinese herbal powder obtained in step S1, and continue to stir-fry for 5 minutes until all ingredients are mixed evenly to form a fine mung bean cake dough.

[0044] S3. Shaping and Curing:

[0045] The stir-fried mung bean cake dough is filled into a specific mold and pressed into shape.

[0046] The shaped mung bean cakes were placed in a vacuum baking equipment and baked for 40 minutes at 60°C and a vacuum of -0.08MPa.

[0047] After baking, remove and let cool naturally to room temperature to obtain the mung bean cake, a traditional Chinese medicine for nourishing the spleen and strengthening health.

[0048] Features of this product: This product has a refreshing taste, low sweetness, a delicate aroma of Chinese herbs, and a relatively loose texture, making it suitable for people who prefer a light taste and need to strictly control their sugar intake.

[0049] Example 2:

[0050] Recipe for a health-preserving and spleen-strengthening mung bean cake:

[0051] Mung beans: 60 parts; Poria cocos: 10 parts; Dioscorea opposita: 10 parts; Dried tangerine peel: 5.5 parts; Licorice root: 3.5 parts; Hawthorn: 5.5 parts; White sugar: 15 parts; Maltose: 10 parts; Butter: 6.5 parts.

[0052] A method for preparing a health-preserving and spleen-strengthening traditional Chinese medicine mung bean cake includes the following steps:

[0053] S1. Raw material pretreatment:

[0054] Weigh out 60 portions of mung beans, wash them, and soak them in water for 7 hours until they have fully absorbed water and expanded.

[0055] Weigh out 10 parts of Poria cocos, 10 parts of Dioscorea opposita, 5.5 parts of Citrus reticulata peel, 3.5 parts of Glycyrrhiza uralensis and 5.5 parts of Crataegus pinnatifida, combine them and place them in an ultra-micro pulverizer. Pulverize them for 4 minutes at a power of 2.0kW and pass them through a 400-mesh sieve to obtain Chinese medicinal powder for later use.

[0056] S2, Cooking and Mixing:

[0057] Drain the soaked mung beans, add 78 parts water, and cook in boiling water for 35 minutes, or until the mung beans are soft and tender.

[0058] Add 15 parts white sugar, 10 parts maltose, and 6.5 parts butter to a pot and stir-fry at 90°C for 10 minutes until the sugar and butter are completely melted and mixed evenly with the mung bean paste.

[0059] Add the Chinese herbal powder obtained in step S1 and continue to stir-fry for 7.5 minutes until all ingredients are mixed evenly to form a mung bean cake dough with a delicate texture and moderate softness.

[0060] S3. Shaping and Curing:

[0061] The stir-fried mung bean cake dough is filled into a specific mold and pressed into shape.

[0062] The shaped mung bean cakes were placed in a vacuum baking equipment and baked for 50 minutes at 70℃ and a vacuum degree of -0.09MPa.

[0063] After baking, remove and let cool naturally to room temperature to obtain the mung bean cake, a traditional Chinese medicine for nourishing the spleen and strengthening health.

[0064] Features of this product: This product has a moderate sweetness, a delicate and smooth texture, and a harmonious blend of Chinese herbal aroma and mung bean flavor. It achieves the best balance between spleen-strengthening and health-preserving effects and delicious taste, making it the most representative product.

[0065] Example 3:

[0066] Recipe for a health-preserving and spleen-strengthening mung bean cake:

[0067] Mung beans: 70 parts; Poria cocos: 15 parts; Dioscorea opposita: 15 parts; Dried tangerine peel: 8 parts; Licorice root: 5 parts; Hawthorn: 8 parts; White sugar: 20 parts; Maltose: 15 parts; Butter: 10 parts.

[0068] A method for preparing a health-preserving and spleen-strengthening traditional Chinese medicine mung bean cake includes the following steps:

[0069] S1. Raw material pretreatment:

[0070] Weigh out 70 portions of mung beans, wash them, and soak them in water for 8 hours until they fully absorb water and swell.

[0071] Weigh out 15 parts of Poria cocos, 15 parts of Dioscorea opposita, 8 parts of Citrus reticulata peel, 5 parts of Glycyrrhiza uralensis and 8 parts of Crataegus pinnatifida, combine them and place them in an ultra-micro pulverizer. Pulverize them for 5 minutes at a power of 2.5kW and pass them through a 500-mesh sieve to obtain Chinese medicinal powder for later use.

[0072] S2, Cooking and Mixing:

[0073] Drain the soaked mung beans, add 105 parts water, and cook in boiling water for 40 minutes, until the mung beans are soft and tender.

[0074] Add 20 parts white sugar, 15 parts maltose, and 10 parts butter to a pot, and stir-fry at 100℃ for 15 minutes until the sugar and butter are completely melted and mixed evenly with the mung bean paste.

[0075] Add the Chinese herbal powder obtained in step S1, and continue to stir-fry for 10 minutes until all ingredients are mixed evenly to form a moist and dense mung bean cake dough.

[0076] S3. Shaping and Curing:

[0077] The stir-fried mung bean cake dough is filled into a specific mold and pressed into shape.

[0078] The shaped mung bean cakes were placed in a vacuum baking equipment and baked for 60 minutes at 80°C and a vacuum degree of -0.1MPa.

[0079] After baking, remove and let cool naturally to room temperature to obtain the mung bean cake, a traditional Chinese medicine for nourishing the spleen and strengthening health.

[0080] Features of this product: This product has the richest and sweetest taste, high content of Chinese herbal medicine ingredients, significant spleen-strengthening effect, dense and oily texture, and is suitable for people who prefer the rich flavor of traditional pastries and pay attention to strengthening their spleen and stomach function.

[0081] Example 4:

[0082] Recipe for a health-preserving and spleen-strengthening mung bean cake:

[0083] Mung beans: 65 parts; Poria cocos: 8 parts; White sugar: 12 parts; Maltose: 8 parts; Butter: 5 parts.

[0084] A method for preparing a health-preserving and spleen-strengthening traditional Chinese medicine mung bean cake includes the following steps:

[0085] S1. Raw material pretreatment:

[0086] Wash 65 portions of mung beans and soak them in water for 7 hours until they fully absorb water and swell.

[0087] Eight portions of Poria cocos were ultra-finely pulverized and passed through a 400-mesh sieve to obtain medicinal powder, which was then set aside for later use.

[0088] S2, Cooking and Mixing:

[0089] Drain the soaked mung beans, add 1.2 times their weight in water, and cook for 35 minutes until soft.

[0090] Add granulated sugar, maltose, and butter, and stir-fry at 85°C for 8 minutes until well mixed.

[0091] Add the Poria cocos powder and continue to stir-fry for 6 minutes to form a uniform mung bean cake dough.

[0092] S3. Shaping and Curing:

[0093] Fill the mold with the dough and press it into shape. Then bake it at 65°C and a vacuum of -0.085MPa for 45 minutes.

[0094] Features of this product: This product highlights the unique spleen-strengthening and dampness-removing effects of Poria cocos. It has a pure flavor and refreshing taste, proving that even a single spleen-strengthening herb combined with mung beans can be used to make mung bean cakes with specific health benefits.

[0095] Example 5:

[0096] Recipe for a health-preserving and spleen-strengthening mung bean cake:

[0097] Mung beans: 60 parts; Poria cocos: 12 parts; Yam: 8 parts; Dried tangerine peel: 4 parts; White sugar: 18 parts; Maltose: 9 parts; Butter: 7 parts.

[0098] A method for preparing a health-preserving and spleen-strengthening traditional Chinese medicine mung bean cake includes the following steps:

[0099] S1. Raw material pretreatment:

[0100] Wash 60 portions of mung beans and soak them in water for 7 hours.

[0101] Poria cocos, yam, and dried tangerine peel are ultra-finely pulverized and passed through a 350-mesh sieve to obtain Chinese medicinal powder.

[0102] S2, Cooking and Mixing:

[0103] Drain the soaked mung beans, add 78 parts water, and cook in boiling water for 35 minutes, or until the mung beans are soft and tender.

[0104] Add 15 parts white sugar, 10 parts maltose, and 6.5 parts butter to a pot and stir-fry at 90°C for 10 minutes until the sugar and butter are completely melted and mixed evenly with the mung bean paste.

[0105] Add the Chinese herbal powder obtained in step S1 and continue to stir-fry for 7.5 minutes until all ingredients are mixed evenly to form a mung bean cake dough with a delicate texture and moderate softness.

[0106] S3. Shaping and Curing:

[0107] The stir-fried mung bean cake dough is filled into a specific mold and pressed into shape.

[0108] The shaped mung bean cakes were placed in a vacuum baking equipment and baked for 50 minutes at 70℃ and a vacuum degree of -0.09MPa.

[0109] After baking, remove and let cool naturally to room temperature to obtain the mung bean cake, a traditional Chinese medicine for nourishing the spleen and strengthening health.

[0110] Features of this product: This product has a moderate sweetness, a delicate and smooth texture, and a harmonious blend of Chinese herbal aroma and mung bean flavor. It achieves the best balance between spleen-strengthening and health-preserving effects and delicious taste, making it the most representative product.

[0111] Features of this product: This product combines the spleen-strengthening effects of Poria cocos, the yin-nourishing effects of Dioscorea opposita, and the qi-regulating effects of Citrus reticulata peel. It has a sweet and fragrant taste, without the cloying sweetness of licorice or the sourness of hawthorn, providing another high-quality option for consumers who do not like sour tastes or have specific needs.

[0112] Experimental Example: Sensory Evaluation and In Vitro Digestion Characteristics of the Mung Bean Cake, a Traditional Chinese Medicine for Nourishing Health and Strengthening the Spleen, Based on the Invention

[0113] 1. Experimental objective:

[0114] This experiment aims to comprehensively evaluate the sensory acceptance and potential promoting effect on digestive function of the mung bean cake, a traditional Chinese medicine for health preservation and spleen strengthening, through sensory evaluation and in vitro simulated digestion model. It also compares the product with products made by traditional formulas and processes to verify the comprehensive advantages of the invention in terms of taste and efficacy.

[0115] 2. Experimental Samples:

[0116] Experimental group: The product of this invention was prepared according to the formula and process of Example 2.

[0117] Comparative Example 1: Traditional mung bean cake without Chinese medicinal herbs. The formula and process are the same as in Example 2, but without the addition of Poria cocos, yam, dried tangerine peel, licorice, and hawthorn.

[0118] Comparative Example 2: Contains Chinese medicinal herbs but not ultra-finely pulverized. The formula is the same as in Example 2, but Poria cocos, Dioscorea opposita, Citrus reticulata peel, Glycyrrhiza uralensis, and Crataegus pinnatifida are only subjected to ordinary pulverization (passing through an 80-mesh sieve). Other process steps are the same as in Example 2.

[0119] Comparative Example 3: Contains Chinese medicinal herbs but uses atmospheric pressure baking. The formula and process are the same as in Example 2, but in step S3, "vacuum baking" is replaced with atmospheric pressure baking at 150°C for 20 minutes.

[0120] 3. Experimental methods:

[0121] (1) Sensory evaluation:

[0122] Evaluation panel: consisting of 10 trained sensory evaluators.

[0123] Evaluation criteria: The evaluation is based on five aspects: color, aroma, taste, smoothness, and overall acceptability, using a 10-point scoring system (1 point: very poor, 10 points: excellent).

[0124] Experimental procedure: Four groups of samples were randomly numbered and provided to evaluators for evaluation and scoring in an independent evaluation room.

[0125] (2) In vitro simulated digestion experiment:

[0126] Experimental principle: Simulating the digestive environment of the human mouth, stomach, and intestines, the digestive characteristics of the product are indirectly reflected by measuring the content of soluble peptides and sugars in the products at different digestion stages, as well as the starch hydrolysis rate.

[0127] Experimental steps:

[0128] Oral simulation: The sample was crushed, mixed with salivary amylase solution, and incubated at 37°C with shaking for 5 minutes.

[0129] Stomach simulation: Adjust pH to 2.0, add pepsin, and incubate at 37°C with shaking for 2 hours.

[0130] Intestinal simulation: Adjust pH to 7.0, add pancreatic enzymes and bile salts, and incubate at 37°C with shaking for 2 hours.

[0131] Measurement: After the intestinal stage, the supernatant was collected, and the reducing sugar content (reflecting the degree of starch hydrolysis) was determined by the DNS method, and the soluble peptide content was determined by the Folin-Ciocalteu method.

[0132] 4. Experimental Tables:

[0133] Table 1: Sensory Evaluation Scoring Results

[0134] Evaluation index Experimental group (Example 2) Comparative example 1 (without Chinese medicine) Comparative example 2 (ordinary pulverization) Comparative example 3 (normal pressure baking) Color and luster 8.5 9.1 8.2 7.0 Aroma 8.8 7.0 (only bean aroma) 7.5 (coarse feeling of medicine powder) 7.2 (slightly burnt smell) Taste 9.0 8.5 6.5 (obvious grit feeling) 6.0 (dry and hard, coarse) Smoothness 8.7 8.8 5.8 (severe coarseness) 6.2 (uneven texture) Overall acceptance 8.9 7.8 6.2 6.1

[0135] Table 2: Results of in vitro simulated digestion experiments

[0136] Experimental sample Starch hydrolysis rate (%) Soluble peptide content (mg / g) Experimental group (Example 2) 75.4 15.8 Comparative example 1 (without Chinese medicine) 78.5 10.2 Comparative example 2 (ordinary pulverization) 65.3 11.5 Comparative example 3 (normal pressure baking) 70.1 12.1

[0137] 5. Analysis of experimental results:

[0138] (1) Sensory evaluation analysis:

[0139] The experimental group (Example 2) achieved the highest scores in aroma, taste, and overall acceptability. This indicates that the present invention perfectly integrates Chinese medicinal herbs into the mung bean cake system through ultra-fine pulverization technology, avoiding a rough texture and creating a harmonious and unique flavor. Furthermore, vacuum low-temperature baking effectively preserves the product's moist and delicate texture.

[0140] Although Comparative Example 1 had good color and fineness, it lacked the aroma of Chinese medicine and had a monotonous overall flavor, resulting in a significantly lower overall acceptance rate than the experimental group.

[0141] The significant decline in various indicators of Comparative Example 2, especially in taste, fineness, and overall acceptability, demonstrates that ordinary pulverization results in a coarse texture of the medicinal material, severely degrading the sensory quality of the product. This highlights the crucial role of the "ultra-fine pulverization" technique in achieving the edibility of the product of this invention.

[0142] Comparative Example 3: High-temperature baking caused the product to lose moisture, become hard, and even produce a burnt smell, resulting in poor taste and aroma. This proves that vacuum baking is indispensable in maintaining the excellent texture of the product.

[0143] (2) In vitro simulated digestion analysis:

[0144] Starch hydrolysis rate: Comparative Example 1 had the highest rate because its components are pure mung beans and sugar, which are easier to digest. The experimental group had a slightly lower rate due to the presence of dietary fiber and other polysaccharide components from traditional Chinese medicine, but it still maintained a high level and was significantly higher than that of Comparative Examples 2 and 3, indicating that ultrafine grinding and vacuum baking are beneficial to starch digestion.

[0145] Soluble peptide content: The soluble peptide content of the experimental group (Example 2) was significantly higher than that of all comparative groups. This indicates that:

[0146] The medicinal materials added in this invention, such as yam and poria, are rich in protein / peptides.

[0147] Ultrafine pulverization greatly increases the specific surface area of ​​medicinal materials, making the protein components more easily hydrolyzed into soluble peptides during simulated digestion.

[0148] The gentle vacuum baking conditions avoid excessive denaturation of proteins by high temperatures, which is beneficial for the function of digestive enzymes.

[0149] The increased content of soluble peptides is direct experimental evidence that the product of this invention has the potential to "strengthen the spleen and stomach" and "improve digestion," because small molecule peptides are more easily absorbed by the human body and can regulate intestinal function.

[0150] 6. Experimental Conclusions

[0151] This experimental example demonstrates through a systematic comparative study that:

[0152] The formula (specific combination of traditional Chinese medicine) and process (ultra-fine pulverization, vacuum baking) of this invention form an organic whole and together determine the final quality of the product.

[0153] Compared with comparative examples that lack Chinese medicine, change the grinding method, or change the baking process, the product of the present invention (Example 2) has an overwhelming advantage in sensory acceptance, solving the problem of poor taste that is common in Chinese medicine pastries.

[0154] In vitro simulated digestion experiments show that the product of this invention can produce more soluble peptides, providing scientific and objective experimental data support for "using it to improve symptoms of indigestion, loss of appetite or spleen and stomach weakness", and strongly proving the technical effect of this invention.

[0155] The embodiments of the present invention are given for the purposes of illustration and description. Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Any changes, modifications, substitutions and variations made by those skilled in the art to the above embodiments within the scope of the present invention should be included within the protection scope of the present invention.

Claims

1. A type of mung bean cake, a traditional Chinese medicine for nourishing the spleen and promoting health, characterized in that... It contains mung beans and at least one of the following: Poria cocos, yam, dried tangerine peel, licorice, and hawthorn; It also contains granulated sugar, maltose, and butter.

2. A type of mung bean cake, a traditional Chinese medicine for nourishing the spleen and promoting health, characterized in that... By weight, it includes the following ingredients: 50-70 parts mung beans; 5-15 parts poria cocos; 5-15 parts yam; 3-8 parts dried tangerine peel; 10-20 parts white sugar; 5-15 parts maltose; 3-10 parts butter.

3. A mung bean cake as described in claim 2, characterized in that, It also includes the following ingredients: 2-5 parts licorice; 3-8 parts hawthorn.

4. A method for preparing the mung bean cake as described in claim 2, characterized in that, Includes the following steps: S1. Raw material pretreatment: Wash the mung beans and soak them in water for 6-8 hours until they are fully swelled. Grind the Poria cocos, yam, and dried tangerine peel into ultrafine powder and pass them through a 300-500 mesh sieve to obtain Chinese medicinal powder. S2, Cooking and Mixing: Drain the soaked mung beans, add 1-1.5 times their weight of water, and cook in boiling water for 30-40 minutes until soft; then add white sugar, maltose, and butter, and stir-fry at 80-100℃ for 5-15 minutes until well mixed; finally add the Chinese herbal medicine powder, and continue to stir-fry for 5-10 minutes to form a uniform mung bean cake dough. S3. Shaping and Curing: The mung bean cake dough is filled into a mold and pressed into shape, then placed in a vacuum baking device and baked for 40-60 minutes at 60-80℃ and a vacuum degree of -0.08 to -0.1MPa.

5. A method for preparing the mung bean cake as described in claim 3, characterized in that, Includes the following steps: S1. Raw material pretreatment: Wash the mung beans and soak them in water for 6-8 hours until they are fully swelled. Grind the poria cocos, yam, dried tangerine peel, licorice, and hawthorn into ultrafine powder and pass them through a 300-500 mesh sieve to obtain Chinese medicinal powder. S2, Cooking and Mixing: Drain the soaked mung beans, add 1-1.5 times their weight of water, and cook in boiling water for 30-40 minutes until soft; then add white sugar, maltose, and butter, and stir-fry at 80-100℃ for 5-15 minutes until well mixed; finally add the Chinese herbal medicine powder, and continue to stir-fry for 5-10 minutes to form a uniform mung bean cake dough. S3. Shaping and Curing: The mung bean cake dough is filled into a mold and pressed into shape, then placed in a vacuum baking device and baked for 40-60 minutes at 60-80℃ and a vacuum degree of -0.08 to -0.1MPa.

6. The method according to claim 4 or 5, characterized in that, The power of the ultrafine pulverizer is 1.5-2.5kW, and the processing time for a single operation is 3-5 minutes.

7. The method according to claim 4 or 5, characterized in that, The vacuum baking temperature is 70℃, the vacuum degree is -0.09MPa, and the baking time is 50 minutes.

8. The application of the mung bean cake, a traditional Chinese medicine for nourishing the spleen and strengthening the body as described in claim 1, in the preparation of health foods for improving symptoms of indigestion, loss of appetite, or spleen and stomach weakness.

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