Datong Hemerocallis citrina nutrition rice cake and preparation process therefor

Abstract

Disclosed are a solid product for preparing a Hemerocallis citrina extract, and a preparation method therefor. The method comprises the following steps: A) carrying out enzymatic hydrolysis on raw mat

Description

[0001] The disclosure relates to food and preparation process thereof, in particular to a nurition mochi of Datong Hemerocallis citrina and preparation process thereof. BACKGROUND ART

[0002] Hemerocallis citrina, namely Hemerocallis fulva or orange daylily or nepenthes, is a renascent herb of Liliaceae, having a cultivation and consumption history in China for more than 3,000 years. Daylily refers to the large flower buds or freshly bloomed flowers picked during the blooming season of Hemerocallis fulva from June to August, which is fresh, sweet and delicious, and is a unique vegetable in China that can be eaten with meat or vegetables. Daylily is rich in nutrients such as carbohydrates, proteins, vitamins, inorganic salts and a variety of essential amino acids, which is a typical health vegetable for its high protein, low calorie, rich vitamin and rich mineral contents. Hemerocallis citrina with the shiitake mushroom, jew's ear and winter bamboo shoot are known as the four treasures of Chinese dried vegetables. Compared with other vegetables, Hemerocallis citrina has higher content of Ca, P, Fe, Zn, Se and other mineral elements as well as crude fiber. As an edible flower, there are many common volatile components in Hemerocallis citrina, among which a large number of alcohol and ester aroma substances give it a unique and pleasant flavor. In China, Hemerocallis citrina has a long history to be used in dietary therapy and health care applictions. "Compendium of Materia Medica" records that Hemerocallis citrina can comfort chest and diaphragm, soothe the five internal organs, lighten the body and improve eyesight, cure reddish urine, relieve fever with irritability and fidet, eliminate alcohol fever, and make people feel happy and carefree; "Materia Medica of South Yunnan" records that Hemerocallis citrina can tonify yin and nourish blood, relieve low back pain, treat metrorrhagia and metrostaxis, and treat alactation. Lecithin, the main component of Hemerocallis citrina, is known as "cell protector" and "vascular scavenger". Modem scientific research has proved that Hemerocallis citrina has various health functions such as inhibiting fibroblast proliferation, preventing cancer cell proliferation, antidepressant activity by oral administration, and promoting sleep activity by intraperitoneal injection, which has wide application prospects in the fields of medicine and diet. But at present, Hemerocallis citrina is mostly served as soup, fried, fresh, dried, or seasoned courses, and other forms of development and utilization are rarely reported.

[0003] Cordyceps militaris, also known as north cordyceps, belongs to the subphylum Ascomycota, pyrenomycetes, Spheroides, clavicipitaceae, Cordyceps sinensis, and belongs to the same genus but different species with Cordyceps sinensis. Cordyceps militaris has similar active ingredients and pharmacological effects to those of Cordyceps sinensis, which can provide functions of supplementing lung and benefiting kidney, nourishing and strengthening the body, anti-cancer, resisting fatigue, anti-aging, and strengthening immunity. Among them, cordycepin, cordycepic acid or cordyceps polysaccharide has the highest medicinal values. At present, most of the products made from Cordyceps militaris are provided in the form of alcohol extract and health care products, and the relatively simple form is not conducive to the consumption by all people.

[0004] Yellow rice (Panicum miliaceum), also known as yellow millet, broom com millet, proso, is a type of small-seed grain and forage crop of the Gramineae (Panicum), mainly distributed in arid, semi-arid, and low soil fertility areas, has characteristics of short growth period, cold-resistant, drought-resistant and barren-resistant, and is one of the most abundant small grains in Shanxi Province. Yellow rice is obtained by peeling the broom com millet seeds and is the endosperm of the broom com millet, which is rich in carbohydrates, fats, proteins, vitamins and mineral elements. Yellow rice has higher contents of macroelement and trace elements than that in rice, wheat and corn, and contains more organic selenium available to human body. Yellow rice is a natural green food with high iron, high zinc, high calcium and cellulose contents, rich in active substances of various physiological functions, and is a plant source with high nutritional value. In northern China, there are fried yellow rice buns, yellow rice buns, yellow rice dense wine, etc. Yellow rice has a unique flavor no matter it is used in cooking rice, porridge, making rice dumplings, or making jujube cakes and so on Particularly, fried cakes or rice cakes made with yellow rice are more popular. Yellow rice can also be used for medical purpose, and is listed as a food with therapeutic value in tonifying spleen and nourishing qi in traditional Chinese medicine. Regular consumption of yellow rice food can effectively prevent and treat gastrointestinal tumors and coronary heart disease. In the arid regions of northern China, yellow rice and processed products thereof have always been the main ration and health food in its production areas. However, the existing product processing technology is simple, resulting in poor product taste and poor palatability, which is an important factor affecting the development and promotion of yellow rice products. Even the most widely used local flavored snacks are mostly limited to the farmhouse tables. SUMMARY

[0005] An objective of the present disclosure is to provide a method for preparing a solid product of Hemerocallis citrina extract.

[0006] The method provided by the present disclosure includes the following steps:

[0007] A) conducting enzymatic hydrolysis on raw materials consisting of Hemerocallis citrina, Cordyceps militaris, and yellow rice with papain to obtain an enzymatic hydrolysate which is named Hemerocallis citrina extract; then collecting a solid portion of the Hemerocallis citrina extract to obtain a Hemerocallis citrina nutrient base;

[0008] B) fermenting the Hemerocallis citrina nutrient base with yeast to obtain a fermented Hemerocallis citrina nutrient base;

[0009] C) mixing the fermented Hemerocallis citrina nutrient base and flour to prepare a Hemerocallis citrina nutritious mochi;

[0010] Djproofmg, forming, baking and cooling the Hemerocallis citrina nutritious mochi in turn to obtain the solid product of Hemerocallis citrina extract.

[0011] In the above method, the Hemerocallis citrina is freeze-dried Hemerocallis citrina. The Hemerocallis citrina of the present disclosure is grown in Datong City, Shanxi Province. Datong is a city has the temperate semi-arid climate with sufficient sunshine and large temperature difference between day and night, which is especially suitable for the growth of Hemerocallis citrina. Due to the zinc-rich and selenium-rich soil conditions formed by the volcanic eruption, the quality of Datong Hemerocallis citrina ranks first in several major producing areas in China. Datong Hemerocallis citrina has features of golden color, long bud, thick flesh, delicate fragrance, crisp and tasty, which is nutritious, rich in proteins and carbohydrates, especially calcium, phosphorus, iron, carotene, thiamine, and niacin. Datong Hemerocallis citrina is nutritious and rich in proteins (13.5 - 15.2 g / lOOg) , amino acid (8.43 - 9.12g / 100g), rich in selenium (0.0092 - 0.015 mg / kg), rich in zinc (36 - 40 mg / kg), especially has high contents of calcium (2.62 X 103 - 4.76 X 103 mg / kg) and iron (54 - 98 mg / kg), with the dietary fiber content greater than 7.7g / 100g.

[0012] In the above method, the yellow rice is cooked yellow rice.

[0013] The yellow rice used in the present disclosure is obtained by peeling the broom com millet, and belongs to the chewy yellow rice, also known as soft rice or sticky rice, which is mostly planted in the eastern cities of Baotou, Dongsheng, Yulin, and Yan'an in China. The planting of yellow rice needs deep, loose soil with good drainage. The yellow rice has a growth period of 95 days, a thousand-grain weight of 7.9g, a yellow color, powdery, opaque grains, and has high viscosity and palatability, and is widely used. The yellow rice are often ground to make cakes and used for brewing wine.

[0014] In the above method, the Cordyceps militaris is silkworm Cordyceps militaris . Cordyceps militaris used in the present disclosure is a fruiting body of Cordyceps militaris obtained by inoculating Cordyceps militaris strain into the abdomen of a fresh live silkworm pupae, then conducting artificial cultivation under a certain temperature, humidity and illumination.

[0015] In the above method, the mass ratio of the Hemerocallis citrina, the Cordyceps militaris, the yellow rice, the flour to the yeast is 55-70: 25-35: 25-35: 193-211: 2-5.

[0016] Alternatively, the mass ratio of the Hemerocallis citrina, the Cordyceps militaris, the yellow rice, the flour to the yeast is 50-60: 25-30: 25-30: 195-211: 2.

[0017] Alternatively, in the above method, the mass ratio of each raw material is as follows: the mass ratio of the Hemerocallis citrina, the Cordyceps militaris, the yellow rice, the flour to the yeast is 50-60: 25-30: 25-30: 195-211: 3.

[0018] Alternatively, in the above method, the mass ratio of each raw material is as follows: the mass ratio of the Hemerocallis citrina, the Cordyceps militaris, the yellow rice, the flour to the yeast is 50-60: 25-30: 25-30: 195-211: 4.

[0019] Alternatively, in the above method, the mass ratio of each raw material is as follows: the mass ratio of the Hemerocallis citrina, the Cordyceps militaris, the yellow rice, the flour to the yeast is 50-60: 25-30: 25-30: 195-211: 5.

[0020] In the above method, in the step A, the mass ratio of the Hemerocallis citrina, the Cordyceps militaris, the yellow rice, the flour to the yeast is 56: 28: 28: 195: 2;

[0021] Alternatively, the mass ratio of the Hemerocallis citrina, the Cordyceps militaris, the yellow rice, the flour to the yeast is 60: 31: 31: 203: 3.

[0022] Alternatively, the mass ratio of the Hemerocallis citrina, the Cordyceps militaris, the yellow rice, the flour to the yeast is 68: 33: 33: 211: 5.

[0023] Alternatively, the mass ratio of the Hemerocallis citrina, the Cordyceps militaris, the yellow rice, the flour to the yeast is 62: 32: 32: 200: 3.

[0024] Alternatively, the mass ratio of the Hemerocallis citrina, the Cordyceps militaris, the yellow rice, the flour to the yeast is 66: 30: 30: 205: 4.

[0025] In the above method, in the step A, the ratio of papain to the raw materials is 1600U / lg-3200U / lg. In the above method, in the step A), the papain hydrolysis is conducted at 55-60°C for 2-3 h. In the step B, the fermentation is conducted at 4°C for 12-18h in a refrigerator. Alternatively, in step B, the fermentation is conducted at 4°C for 12, 14, 16, 18h in a refrigerator.

[0026] In step D), the baking is conducted for 10-14 min, with both the upper and lower temperatures being 150°C.

[0027] The present disclosure also provides a product of Hemerocallis citrina extract prepared by the above method.

[0028] Another objective of the present disclosure is to provide a method for preparing liquid product and solid product of Hemerocallis citrina extract at the same time.

[0029] The method provided by the present disclosure includes the following steps:

[0030] 1) obtaining a Hemerocallis citrina extract according to the step A, then collecting the solid and liquid portions of the Hemerocallis citrina extracts respectively;

[0031] 2) preparing a solid product of the Hemerocallis citrina extract with the solid portion of the Hemerocallis citrina extract according to the steps B)-D);

[0032] and preparing a liquid product of the Hemerocallis citrina extract with the liquid portion of the Hemerocallis citrina extract.

[0033] The above term "mass ratio" is "the total mass fraction of Datong Hemerocallis citrina nutrition mochi" and has the specific meaning. To facilitate statistics, the total mass (referred to as absolute mass here) of Datong Hemerocallis citrina nutrition mochi is divided into mass fractions of several units (only referred to the number of parts, which is a relative concept) according to the mass ratio of each raw material component included in Datong Hemerocallis citrina nutrition mochi. The mass fraction of a certain raw material component in the total mass fraction of Datong Hemerocallis citrina nutrition mochi is the mass ratio of the raw material component in the total mass fraction of Datong Hemerocallis citrina nutrition mochi.

[0034] All the all-purpose flour and yeast used in the present disclosure are commercially available.

[0035] In the above method, the Cordyceps militaris, the Hemerocallis citrina and the yellow rice are all powdery, namely the Cordyceps militaris powder, the Hemerocallis citrina powder and the yellow rice flour.

[0036] The step A includes the follows substeps:

[0037] 1) mixing the Hemerocallis citrina, the Cordyceps militaris and the yellow rice to obtain raw materials, and mixing the raw materials with water to obtain a suspension; wherein the ratio of the raw materials and the water is 1g: 10-20ml;

[0038] 2) mixing the suspension and papain to conduct a papain hydrolysis reaction to obtain an enzymatic hydrolysate of the Hemerocallis citrina extract;

[0039] wherein the ratio of papain and the raw materials is 0.2-0.4g: 100g.

[0040] In step C, the mixing is conducted by mixing for 3-10 minutes, then allowing to stand for 10-25 minutes, and then conducted for further 5-8 minutes. In step D, the proofing is conducted at 28°C-32°C for 30-40min;

[0041] The third objective of the present disclosure is to provide a system for preparing Datong Hemerocallis citrina nutrition mochi, where the system comprises a a production line formed by a roasting machine, a disintegrator, an enzymatic hydrolysis tank, a plate centrifuge, a powder mixer, a proof box, and a roll formation machine in sequence.

[0042] The present disclosure will be further described below in conjunction with the examples. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] Fig. 1 shows the effect of the addition amount of base powder on the wet gluten content.

[0044] Fig. 2 shows the effect of the addition amount of base powder on the sensory quality of the biscuit.

[0045] Fig. 3 shows the effect of different amounts of papain on the degree of protein hydrolysis (DH%).

[0046] Fig. 4 shows the changes in the DH% of the enzymatic hydrolysate at different temperatures.

[0047] Fig. 5 shows the changes in the DH% of the enzymatic hydrolysate at different enzymatic hydrolysis times. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0048] The experimental methods used in the following examples are conventional methods unless otherwise specified.

[0049] The materials, reagents, and the like used in the following examples are commercially available unless otherwise specified.

[0050] In the following description, numerous technical details are set forth in order to provide a better understanding of the present disclosure. However, those of ordinary skill in the art may understand that the technical solutions of the present disclosure also could be implemented even in the absence of these technical details and various changes and modifications based on the following embodiments.

[0051] The preparation methods in the following examples are conventional methods unless otherwise specified.

[0052] Unless specially indicatd, the Hemerocallis citrina in the following examples is Datong freeze-dried Hemerocallis citrina purchased from Datong Tongbinghua Food Co., Ltd. The Hemerocallis citrina from the Datong Tongbinghua Food Co., Ltd. is made by freeze-drying the freshly picked Hemerocallis citrina from the organic Hemerocallis citrina production base in Yunzhou District, Datong, Shanxi, with the dietary fiber content greater than 7.7g / 100g.

[0053] In the following examples, the flour is commercially available wheat flour (Hualong Farm special refined wheat flour), and the yeast is Angel highly active dry yeast (the number of viable bacteria 20 billion / g).

[0054] The silkworm (Bombyx mori Linnaeus) pupa in the following examples is recorded in the following references:

[0055] Guo Shang, Xu Lina, Li Yanting, Zhou Wei, Chen Nan, Zhang Shengwan, Li Yinsheng. High-efficiency cultivation techniques of silkworm Cordyceps militaris . Edible Fungi, 2019, 41(3): 46-48.

[0056] The Cordyceps militaris strain adopted in the following examples is the No. 8 Cordyceps militaris strain of the following references: Guo Shang, Xu Lina, Li Yanting, Zhou Wei, Chen Nan, Zhang Shengwan, Li Yinsheng. Screening of excellent Cordyceps militaris strain [J], Journal of Shanxi Agricultural University (Natural Science Edition), 2020, 40 (01): 17 -21.

[0057] Cordyceps militaris liquid medium used in the following examples: potato 20g, glucose 20g, peptone 20g, KH2PO4 1 g, MgSO4 0.5 g, distilled water 1000 mL, natural pH, sterilized at 121°C for 30 min.

[0058] Cordyceps militaris liquid strain (30% spore solution) used in the following examples is the liquid strain of Cordyceps militaris obtained by culturing the Cordyceps militaris in the Cordyceps militaris liquid medium, wherein the spore solution has a concentration of 30%.

[0059] In the following examples, unless otherwise specified, single-blind method is adopted in all sensory tests. One hundred experimenters are selected to try and score its taste, with the full score being 100 points. The mean score is taken as the test result. And the experimenters are relevant professionals in the field.

[0060] Example 1 Preparation of Datong Hemerocallis citrina nutrition mochi

[0061] I. Formula of Datong Hemerocallis citrina nutrition mochi

[0062] Each raw material component was weighed according to the following mass ratio: Hemerocallis citrina powder Cordyceps militaris powder proso millet flour wheat flour yeast 56 parts; 28 parts; 28 parts; 195 parts; 2 portions.

[0063] II. Preparation method of Datong Hemerocallis citrina nutrition mochi

[0064] Step 1. Preparation of Datong Hemerocallis citrina nutrient base

[0065] Hemerocallis citrina, silkworm Cordyceps militaris and yellow rice were selected carefully.

[0066] 1) Hemerocallis citrina powder

[0067] The freeze-dried Hemerocallis citrina was ground and passed through a 60 mesh sieve to obtain the Hemerocallis citrina powder (with a particle size less than 250pm).

[0068] 2) Cordyceps militaris powder

[0069] Fresh live silkworm {Bombyx mori Linnaeus) pupae were inoculated with a Cordyceps militaris liquid strain in abdomen using a microinjector, and the inoculation amount should be that the pupae were full and not broken (about 0.5mL for each pupa). After the inoculation, the bottle mouth was immediately sealed. Mycelium culture: after inoculation, the bacteria were placed on the bed frame one by one for bacteria development for about 20 days, at the temperature of 15°C-18°C and shaded from light, until the surface of the pupa and the substrate were covered with white spots, entering a stroma culture period. Stroma culture: once the mycelium matured, it gradually turned from white to orange-yellow, indicating that vegetative growth of the mycelium was completed. The optimum temperature for the growth of stroma was 10°C-25°C. At this time, illumination was increased and a temperature difference of about 10°C was set at the same time, which could stimulate significant color change. When the surrounding of the pupa and the surface of the substrate were accompanied by dome-shaped and orange-yellow protuberances of different sizes, it indicated that the stroma began to form. At this time, the indoor temperature was kept at 18°C-23°C, and the relative air humidity was 80%-90%. Too high humidity tended to produce aerial mycelium, which was unfavorable to the growth of fruit bodies. Too low humidity tended to cause the medium to loss water and affect the yield. After the stroma was formed, the direction of the light source should be adjusted appropriately based on the actual situations to ensure uniform light reception.

[0070] Proper ventilation should be done during the whole culture period, but the sealing plastic film should not be removed. Pinholes were made with a needle to facilitate gas exchange.

[0071] Under normal management conditions, it took about 40 days from inoculation to ascus maturation, and about 20 days from mycelium kinking to maturation of fruiting body. Two to seven stromata could be grown in each worm body, but only about 3 had the best commercial characters, and the biological efficiency was about 30%. When the stromata turned orange-red or orange-yellow rod-shaped, the height was 5-8cm, the cracked pattern appeared on the head, and yellow powder on the surface became visible, it should be harvested in time. When harvested, pupae and fruiting body were not separatd from each other and the silkworm Cordyceps militaris was thus obtained.

[0072] The harvested silkworm Cordyceps militaris was naturally dried at room temperature (25°C), then ground, and passed through a 60-mesh sieve to obtain the Cordyceps militaris powder.

[0073] 3) Proso millet flour

[0074] The cooked yellow rice was ground and passed through a 60-mesh sieve to obtain the proso millet flour.

[0075] Cooked yellow rice: commercially available proso millet was heated on a slow fire and stir fried until the surface turned slightly yellowish, and the inherent aroma escaped to obtain the cooked yellow rice. The specific conditions were that the proso millet was fried with a slow fire (160-170°C) to a slightly yellowish color, with the water loss rate of about 1.5%.

[0076] 4) Datong Hemerocallis citrina nutrient base

[0077] The obtained Hemerocallis citrina powder, the Cordyceps militaris powder and the proso millet flour were mixed according to the above formula (560g, 280g, and 280g, respectively) to obtain a raw material. Then to the raw material was added deionized water to obtain a suspension, with a ratio of raw material to water being 1:10 (W / V; g / ml). The suspension was placed in an enzymatic hydrolysis tank, and 0.2% (mass percentage, specifically, papain mass g / raw material mass g) papain (Solarbio, Lot No. 1014K025, 800,000 u / g, ratio of enzyme activity to raw material was 1600U / lg) was added to conduct a papain hydrolysis reaction at 60°C for 3 h to obtain an enzymatic hydrolysate. During the papain hydrolysis reaction, intermittent stirring was conducted to complete the enzymatic hydrolysis.

[0078] Then the enzymatic hydrolysate was subjected to a plate centrifugation (with a drum speed of 2500r / min, a drum diameter of 300mm), then the supernatant liquid and the precipitate were collected respectively. The supernatant liquid was used for other purposes, and the precipitate was the Datong Hemerocallis citrina nutrient base.

[0079] Step 2. Fermentation

[0080] Yeast powder (Angel highly active dry yeast) was added to the above Datong Hemerocallis citrina nutrient base, the addition amount of the yeast was 20g according to the ratio of the previous formula, the resulting product was mixed evenly, and subjected to a refrigerated fermentation at 4°C for 12 hours to obtain a fermented Datong Hemerocallis citrina nutrient base.

[0081] Step 3. Datong Hemerocallis citrina nutrition mochi 950g of fermented Datong Hemerocallis citrina nutrient base obtained from the above step 2 was mixed with flour (1950g of flour) according to the above formula and put into a flour mixer (that is, a dough mixer) for stirring, and stirred for 3 min to fully mix the materials to obtain a dough. Then the dough was allowed to stand at 28°C for 10 min, and then a second stirring was carried out for 5 min to prepare the Datong Hemerocallis citrina nutrition mochi.

[0082] Step 4. Proofing The Datong Hemerocallis citrina nutrition mochi obtained in the above step 3 was placed in a proofing box, proofed at 28°C for 40 min, and the obtained dough was kneaded to obtain a proofed dough.

[0083] Step 5. Forming

[0084] The proofed dough obtained in the above step 4 was passed through the upper roll sheeting and the die roll printing, and was shaped to obtain the formed pancake having a thickness of 3mm.

[0085] Step 6. Baking The formed pancake was put into an oven, and baked at both the heating temperature and the lowering temperature of 150°C for 10 min.

[0086] Step 7. Cooling

[0087] After cooling to room temperature, the Datong Hemerocallis citrina Nutrient mochi was obtained.

[0088] Example 2 Preparation of Datong Hemerocallis citrina nutrition mochi

[0089] I. Formula of Datong Hemerocallis citrina nutrition mochi

[0090] Each raw material component was weighed according to the following mass ratios: Hemerocallis citrina powder 60 parts; Cordyceps militaris powder 31 parts; proso millet flour 31 parts; wheat flour 203 parts; yeast 3 parts.

[0091] II. Preparation method of Datong Hemerocallis citrina nutrition mochi

[0092] Preperation method

[0093] Step 1. Preparation of Datong Hemerocallis citrina nutrient base

[0094] Hemerocallis citrina, silkworm Cordyceps militaris and yellow rice were selected carefully.

[0095] 1) Hemerocallis citrina powder

[0096] Same as Example 1.

[0097] 2) Cordyceps militaris powder

[0098] Same as Example 1.

[0099] 3) Proso millet flour

[0100] Same as Example 1.

[0101] 4) Datong Hemerocallis citrina nutrient base

[0102] The obtained Hemerocallis citrina powder, the Cordyceps militaris powder and the proso millet flour were mixed according to the above formula (600g, 310g, and 310g, respectively) to obtain a raw material. Then to the raw material was added deionized water to obtain a suspension, with a ratio of the raw material to water being 1:15 (W / V; g / ml). The suspension was placed in an enzymatic tank, and added with 0.3% (mass percentage, specifically, papain mass g / raw material mass g) papain (Solarbio, Lot No. 1014K025, 800,000 u / g, ratio of enzyme activity to raw material was 2400U / lg) was added to conduct a papain hydrolysis reaction at 55°C for 3 h to obtain an enzymatic hydrolysate. During the papain hydrolysis reaction, intermittent stirring was conducted to complete the enzymatic hydrolysis.

[0103] Then the enzymatic hydrolysate was subjected to a plate centrifugation (with a drum speed of 2500r / min, a drum diameter of 300mm), then the supernatant liquid and the precipitate were collected respectively. The supernatant liquid was used for other purposes, and the precipitate was the Datong Hemerocallis citrina nutrient base.

[0104] Step 2. Fermentation

[0105] Yeast powder (Angel highly active dry yeast) was added to the above Datong Hemerocallis citrina nutrient base, the addition amount of the yeast was 30g according to the ratio of the previous formula, the resulting product was mixed evenly, and subjected to a refrigerated fermentation at 4°C for 14 hours to obtain a fermented Datong Hemerocallis citrina nutrient base.

[0106] Step 3. Datong Hemerocallis citrina nutrition mochi

[0107] 1040g of fermented Datong Hemerocallis citrina nutrient base obtained from the above step 2 was mixed with flour (2030g of flour) according to the above formula and put into a flour mixer (that is, a dough mixer) for stirring, and stirred for 5 min to fully mix the materials to obtain a dough. Then the dough was allowed to stand at 28°C for 20 min, and then a second stirring was carried out for 6 min to prepare the Datong Hemerocallis citrina nutrition mochi.

[0108] Step 4. Proofing

[0109] The Datong Hemerocallis citrina nutrition mochi obtained in the above step 3 was placed in a proofing box, proofed at 30°C for 30 min, and the obtained dough was kneaded to obtain a proofed dough.

[0110] Step 5. Forming

[0111] The proofed dough obtained in the above step 4 was passed through the upper roll sheeting and the die roll printing, and was shaped to obtain the formed pancake having a thickness of 4mm.

[0112] Step 6. Baking

[0113] The formed pincake was put into an oven, and baked at both the heating temperature and the lowering temperature of 150°C for 1 Imin.

[0114] Step 7. Cooling

[0115] After cooling to room temperature, the Datong Hemerocallis citrina Nutrient mochi was obtained.

[0116] Example 3 Preparation of Datong Hemerocallis citrina nutrition mochi

[0117] I. Formula of Datong Hemerocallis citrina nutrition mochi

[0118] Each raw material component was weighed according to the following mass ratios: Hemerocallis citrina powder 68 parts; Cordyceps militaris powder 33 parts; proso millet flour 33 parts; wheat flour 211 parts; yeast 5 parts

[0119] II. Preparation method of Datong Hemerocallis citrina nutrition mochi

[0120] Preperation method

[0121] 1. Preparation of Datong Hemerocallis citrina nutrient base

[0122] Hemerocallis citrina, silkworm Cordyceps militaris and yellow rice were selected carefully.

[0123] 1) Hemerocallis citrina powder

[0124] Same as Example 1.

[0125] 2) Cordyceps militaris powder

[0126] Same as Example 1.

[0127] 3) Proso millet flour

[0128] Same as Example 1.

[0129] 4) Datong Hemerocallis citrina nutrient base

[0130] The obtained Hemerocallis citrina powder, the Cordyceps militaris powder and the proso millet flour were mixed according to the above formula (680g, 330g, and 330g, respectively) to obtain a raw material. Then to the raw material was added deionized water to obtain a suspension, with a ratio of the raw materials to water being 1:20 (W / V; g / ml). The suspension was placed in an enzymatic hydrolysis tank, and 0.4% (mass percentage, specifically, papain mass g / raw material mass g) papain (Solarbio, Lot No. 1014K025, 800,000 u / g, ratio of enzyme activity to raw materials was 3200U / lg) was added to conduct a papain hydrolysis reaction at 58°C for 3 h to obtain an enzymatic hydrolysate. During the papain hydrolysis reaction, intermittent stirring was conducted to complete the enzymatic hydrolysis.

[0131] Then the enzymatic hydrolysate was subjected to plate centrifugation (with a drum speed of 2500r / min, a drum diameter of 300mm), then the supernatant liquid and the precipitate were collected respectively. The supernatant liquid was used for other purposes, and the precipitate was the Datong Hemerocallis citrina nutrient base.

[0132] Step 2. Fermentation

[0133] Yeast powder (Angel highly active dry yeast) was added to the above Datong Hemerocallis citrina nutrient base, the addition amount of the yeast was 50g according to the ratio of the previous formula, the resulting product was mixed evenly, and subjected to a refrigerated fermentation at 4°C for 18 hours to obtain a fermented Datong Hemerocallis citrina nutrient base.

[0134] Step 3. Datong Hemerocallis citrina nutrition mochi

[0135] 1140g of fermented Datong Hemerocallis citrina nutrient base obtained from the above step 2 was mixed with flour (2110g of flour) according to the above formula and put into a flour mixer (that is, a dough mixer) for stirring, and stirred for 10 min to fully mix the materials to obtain a dough. Then the dough was allowed to stand at 28°C for 25 min, and then a second stirring was carried outfor 8 min to prepare the Datong Hemerocallis citrina nutrition mochi.

[0136] Step 4. Proofing

[0137] The Datong Hemerocallis citrina nutrition mochi obtained in the above step 3 was placed in a proofing box, proofed at 30°C for 30 min, and the obtained dough was kneaded to obtain a proofed dough.

[0138] Step 5. Forming

[0139] The proofed dough obtained in the above step 4 was passed through the upper roll sheeting and the die roll printing, and was shaped to obtain the formed pancakehaving a thickness of 5mm.

[0140] Step 6. Baking

[0141] The formed pincake was put into an oven, and baked at both the heating temperature and the lowering temperature of 150°C for 12min.

[0142] Step 7. Cooling

[0143] After cooling to room temperature, the Datong Hemerocallis citrina Nutrient mochi was obtained.

[0144] Example 4 Preparation of Datong Hemerocallis citrina nutrition mochi

[0145] I. Formula of Datong Hemerocallis citrina nutrition mochi

[0146] Each raw material component was weighed according to the following mass ratios: Hemerocallis citrina powder 62 parts; Cordyceps militaris powder 32 parts; proso millet flour 32 parts; wheat flour 200 parts; yeast 3 parts.

[0147] II Preparation method of Datong Hemerocallis citrina nutrition mochi

[0148] Preperation method

[0149] Step 1. Preparation of Datong Hemerocallis citrina nutrient base

[0150] Hemerocallis citrina, silkworm Cordyceps militaris and yellow rice were selected carefully.

[0151] 1) Hemerocallis citrina powder

[0152] Same as Example 1.

[0153] 2) Cordyceps militaris powder

[0154] Same as Example 1.

[0155] 3) Proso millet flour

[0156] Same as Example 1.

[0157] 4) Datong Hemerocallis citrina nutrient base

[0158] The obtained Hemerocallis citrina powder, the Cordyceps militaris powder and the proso millet flour were mixed according to the above formula (620g, 320g, and 320g respectively) to obtain raw material. Then to the raw materials was added deionized water to obtain a suspension, with a ratio of a raw material to water being 1:15 (W / V; g / ml); the suspension was placed in an enzymatic hydrolysis tank, and 0.4% (mass percentage, specifically, papain mass g / raw material mass g) papain (Solarbio, Lot No. 1014K025, 800,000 u / g, ratio of enzyme activity to raw material was 3200U / lg) was added to conduct a papain hydrolysis reaction at 60°C for 3 h to obtain an enzymatic hydrolysate. During the papain hydrolysis reaction, intermittent stirring was conducted to complete the enzymatic hydrolysis.

[0159] Then the enzymatic hydrolysate was subjected to plate centrifugation (with a drum speed of 2500r / min, a drum diameter of 300mm), then the supernatant liquid and the precipitate were collected respectively; the supernatant liquid was used for other purposes, and the precipitate was the Datong Hemerocallis citrina nutrient base.

[0160] Step 2. Fermentation

[0161] Yeast powder (Angel highly active dry yeast) was added to the above Datong Hemerocallis citrina nutrient base, the addition amount of the yeast was 30g according to the ratio of the previous formula, the resulting product was mixed evenly, and subjected to a refrigerated fermentation at 4°Cfor 16 hours to obtain a fermented Datong Hemerocallis citrina nutrient base.

[0162] Step 3. Datong Hemerocallis citrina nutrition mochi

[0163] 1080g of fermented Datong Hemerocallis citrina nutrient base obtained from the above step 2 was mixed with flour(2000g of flour) according to the above formula and put into a flour mixer (that is, a dough mixer) for stirring, and stirred for 7 min to fully mix the materials to obtain a dough. Then the dough was allowed to stand at 28°C for 18 min, and then a second stirring was carried out for 6 min to prepare the Datong Hemerocallis citrina nutrition mochi.

[0164] Step 4. Proofing

[0165] The Datong Hemerocallis citrina nutrition mochi obtained in the above step 3 was placed in a proofing box, proofed at 30°C for 35 min, and the obtained dough was kneaded to obtain a proofed dough.

[0166] Step 5. Forming

[0167] The proofed dough obtained in the above step 4 was passed through the upper roll sheeting and the die roll printing, and was shaped to obtain the formed pancake having a thickness of 4mm.

[0168] Step 6. Baking

[0169] The forming pincake was put into an oven, and baked at both the heating temperature and the lowering temperature of 150°C for 12min.

[0170] Step 7. Cooling

[0171] After cooling to room temperature, the Datong Hemerocallis citrina Nutrient mochi was obtained.

[0172] Example 5. Preparation of Datong Hemerocallis citrina nutrition mochi

[0173] I. Formula of Datong Hemerocallis citrina nutrition mochi

[0174] Each raw material component was weighed according to the following mass ratios: Hemerocallis citrina powder 66 parts; Cordyceps militaris powder 30 parts; proso millet flour 30 parts; wheat flour 205 parts; yeast 4 parts.

[0175] II. Preparation method of Datong Hemerocallis citrina nutrition mochi

[0176] Preperation method

[0177] 1. Preparation of Datong Hemerocallis citrina nutrient base

[0178] Hemerocallis citrina, silkworm Cordyceps militaris and yellow rice were selected carefully.

[0179] 1) Hemerocallis citrina powder

[0180] Same as Example 1.

[0181] 2) Cordyceps militaris powder

[0182] Same as Example 1.

[0183] 3) Proso millet flour

[0184] Same as Example 1.

[0185] 4) Datong Hemerocallis citrina nutrient base

[0186] The obtained Hemerocallis citrina powder, the Cordyceps militaris powder and the proso millet flour were mixed according to the above formula (660g, 300g, and 300g respectively) to obtain a raw material. Then to the raw materials was added deionized water to obtain a suspension, with a ratio of the raw materials to water beikng 1:18 (W / V; g / ml). The suspension was placed in an enzymatic hydrolysis tank, and 0.4% (mass percentage, specifically, papain mass g / raw material mass g) papain (Solarbio, Lot No. 1014K025, 800,000 u / g, ratio of enzyme activity to raw material was 3200U / lg) was added to conduct a papain hydrolysis reaction at 58°C for 3 h to obtain an enzymatic hydrolysate. During the papain hydrolysis reaction, intermittent stirring was conducted to complete the enzymatic hydrolysis.

[0187] Then the enzymatic hydrolysate was subjected to a plate centrifugation (with a drum speed of 2500r / min, a drum diameter of 300mm), then the supernatant liquid and the precipitate were collected respectively. The supernatant liquid was used for other purposes, and the precipitate was the Datong Hemerocallis citrina nutrient base.

[0188] Step 2. Fermentation

[0189] Yeast powder (Angel highly active dry yeast) was added to the above Datong Hemerocallis citrina nutrient base, the addition amount of the yeast was 40g according to the ratio of the previous formula, the resulting product was mixed evenly, and subjected to a refrigerated fermentation at 4°C for 18 hours to obtain a fermented Datong Hemerocallis citrina nutrient base.

[0190] Step 3. Datong Hemerocallis citrina nutrition mochi

[0191] 1080g of fermented Datong Hemerocallis citrina nutrient base obtained from the above step 2 was mixed with flour(2050g of flour) according to the above formula and put into a flour mixer (that is, a dough mixer) for stirring, and stirred for 8 min to fully mix the materials to obtain a dough. Then the dough was allowed to stand at 28°C for 23 min, and then a second stirring was carried out for 7 min to prepare the Datong Hemerocallis citrina nutrition mochi.

[0192] Step 4. Proofing

[0193] The Datong Hemerocallis citrina nutrition mochi obtained in the above step 3 was placed in a proofing box, proofed at 32°C for 35 min, and the obtained dough was kneaded to obtain a proofed dough.

[0194] Step 5. Forming

[0195] The proofed dough obtained in the above step 4 was passed through the upper roll sheeting and the die roll printing, and was shaped to obtain the formed pancake having a thickness of 5mm.

[0196] Step 6. Baking

[0197] The formed pancake was put into an oven, and baked at both the heating temperature and the lowering temperature of 150°C for llmin.

[0198] Step 7. Cooling

[0199] After cooling to room temperature, the Datong Hemerocallis citrina Nutrient mochi was obtained.

[0200] Example 6 Exploratory experiment of the ratio of Datong Hemerocallis citrina nutrient base to flour in the preparation of Datong Hemerocallis citrina nutrition mochi

[0201] 1. Determination of gluten content

[0202] (1) Required solvent:

[0203] 20g / L NaCl solution: 200g of sodium chloride (NaCl) was dissolved in water to prepare a 10L solution.

[0204] Potassium iodide / iodine solution (Lugol solution): 2.54g of potassium iodide (KI) was dissolved in water, then 1.27g of iodine (b) was added, dissolved completely and diluted to 100mL.

[0205] (2) Dough preparation and washing:

[0206] Sample preparation: the fermented Datong Hemerocallis citrina nutrient base obtained from the Step 2 of II in Example 1 was dried at 50°C to obtain a Datong Hemerocallis citrina nutrient base powder (hereinafter referred to as base powder). The addition amount during the test is shown in Table 1.

[0207] Table I Addition amount of Datong Hemerocallis citrina nutrient base powder Addition amount of base / % Base / portion Base powder / portion Flour / parts 0 0 0 193-211 5 47-55 9-11 193-211 10 95-115 19-21 193-211 15 138-162 28-32 193-211 20 185-215 38-42 193-211 25 237-267 47-53 193-211 30 288-318 57-63 193-211

[0208] The base powder was mixed with flour proportionally (calculated as 14% moisture content) and placed in a 100mL beaker, recorded as mi. Within 3min, 4.6mL-5.2mL of NaCl solution was added dropwise under stirring by a glass rod to form a dough. With rubber gloves being worn in the hand, the, dough was placed in the center of the palm and washed with NaCl solution at a flow rate of 50 mL / min for 8 min, the dough was kneaded constantly and washed continuously with tap water until the starch was washed out. The eluted water was tested for starch with a potassium iodide / iodine solution. Excess water was squeezed out by fingers until the obtained product became slightly sticky. The weight was recorded as m2.

[0209] Result calculation •mi 2 Gwe^—“x 100% ml

[0210] In the formula, Gwet representes the gluten content;

[0211] The results of gluten content are shown in Fig. 1. The difference in the content of the base powder affected the gluten content and gluten strength, thus causing difference in product quality. The wet gluten content showed a decreasing trend with the increase of the addition amount of the base powder. When the content was above 10%, the decrease of gluten content tended to be gentle.

[0212] 2. Sensory test of the addition amount of base powder

[0213] Due to the Cordyceps militaris, Hemerocallis citrina, yellow rice and other substances included in the base powder, it tasted a slightly sweet and crispy. Sensory test was conducted to determine the addition amount.

[0214] Base powder tasted a slightly sweet and crispy, and its addition amount had a significant impact on the quality of the finished product. The finished products had lighter flavor if the addition amount was less than 10%, and had crumps if the addition amount was more than 10% (see Fig. 2).

[0215] All the above factors were taken into consideration, and the final addition amount of base powder was determined to be 10%. So the ratio of the Datong Hemerocallis citrina nutrient base powder to the flour should be roughly 95-115:193-211.

[0216] Example 7. Determination test of baking process parameters in the preparation of Datong Hemerocallis citrina nutrition mochi

[0217] 1. Single factor test

[0218] (1) Investigation of upper heating temperature

[0219] Table 2 showed the sensory evaluation of biscuits at different upper heating temperature

[0220] Upper heating temperature / °C 120°C 150°C 180°C color no color on the surface; white color light yellow and uniform color dark yellow to light brown, a little darker, had scorched edge structural state Relatively delicate structure and wet unformed internal delicate structure , no bubbles, neat block scorchedexteranl, had bubbles flavor slight fermented sour medium flavor, no sour no sour taste Soft mouth feel, slightly sour taste Medium mouth feel, sweet taste Excessively hardmouth feel; grainy

[0221] According to Table 2, at 120°C, the biscuit was not easy to be formed. At 180°C, it was easy to cause bubbles, and the surface was prone to be scorched. Therefore, it was more appropriate to choose 150°C as the upper heating temperature of oven.

[0222] (2) Investigation of the lower heating temperature

[0223] Table 3 Sensory evaluation of biscuits at different lower heating temperature. Lower heating temperature / °C 110°C 150°C 190°C color No color on the bottom, white color light yellow and uniform color light brown, a little darker, scorched structural state Relatively delicate structure and wet unformed internal delicate structure , no bubbles, neat block scorched outside, with bubbles flavor slight fermented sour medium flavor, no sour no sour taste Soft taste, slightly sour Medium taste, sweet too hard taste; grainy

[0224] According to Table 3, at 110°C, the inside of the biscuits was wet and soft, and the mouth feel of the biscuits was not good. At 190°C, it was easy to develop bubbles, and the bottom surface was easy to be scorched. Therefore, it was more appropriate to choose 150°C as the lower heating temperature of oven.

[0225] (3) Investigation of baking time

[0226] Table 4 Sensory evaluation of biscuits at different baking times Baking time / min 8min^st<10min 10min<t<14min 14min<t<16min color No color on the bottom, white color light yellow and uniform color light yellow to light brown, a little darker, scorched structural state Relatively delicate structure and wet unformed internal delicate structure , no bubbles, neat block dry and hard structure, darker color flavor slight fermented sour taste medium flavor, no sour taste no sour taste Mouth feel Soft taste, slightly Medium taste, too hard mouth feels; sour sweet grainy

[0227] According to Table 4, when the baking time was less than 10 min, the inside of the biscuit was wet and soft, and the taste was poor. When the baking time of the biscuit was more than 14 min, the biscuit lost water seriously and tasted dry and hard. Therefore, it was more appropriate to choose lOmin^KMmin as the baking time.

[0228] 2. Orthogonal test

[0229] The three factors of the upper heating temperature, the lower heating temperature and the baking time were taken as the factors to conduct an orthogonal test according to the L9 (34) orthogonal table. The sensory scores were used as an index to determine the optimal conditions for the baking process. Each experiment combination was repeated three times, and the mean value was taken as the results. The factor level table of orthogonal test is shown in Table 5, the orthogonal test results are shown in Table 6, and the analysis of variance results are shown in Table 7.

[0230] Table 5 Factor level table of orthogonal test Factor / level A upper heating temperature t / °C B lower heating temperature t / °C C baking time t / min 1 120 110 Smin^tdOmin 2 150 150 lOmm'Ad^ 3 180 190 14mins£t<16min

[0231] Table 6 Results of the orthogonal test under optimal conditions for baking number A upper heating temperature t / °C B lower heating temperature t / °C C baking time t / min D blank Sensory score 1 1 (120) 1 (110) 1 (8min<t<10min) 1 65 2 1 2 (150) 2(10min<t< 14m i n) 2 84 3 1 3 (190) 3 (14min<td6min) 3 70 4 2 (150) 1 2 3 82 5 2 2 3 1 86 6 2 3 1 2 78 7 3 (180) 1 3 2 76 8 3 2 1 3 80 9 3 3 2 1 69 kl 73 74 74 k2 82 83 78 k3 75 72 77 R 9 11 4 Factor order B>A>C Optimal combination A2B2C2

[0232] Table 7 Analysis of variance table of the orthogonal test of the optimal conditions for baking Factor square of deviance freedom f-ratio F critical value Upper heating temperature 134 2 1.098 5.140 Lower heating temperature 206 2 1.689 5.140 Baking time 26 2 0.213 5.140 error 366 6

[0233] "rom the analysis of the experimental data in Table 6 and Table 7, it could be seen that the factors affecting the sense of Datong Hemerocallis citrina nutrition mochi in descending order were lower heating temperature >upper heating temperature >baking time. The optimal baking condition was A2B2C2, that was, the lower temperature was 150°C, the upper temperature was 150°C, and the baking time was 10min-14min

[0234] This combination did not appear in the experimental combination, so a verification test was performed. Three sets of products of the optimal solution A2B2C2 and the combination A2B2C3 with the highest sensory score in the orthogonal test of baking conditions were made respectively and were scored by the sensory assessors according to the evaluation standards after being cooled to room temperature. The sensory score of A2B2C2 was slightly higher than that of A2B2C3. Therefore, the optimal baking conditions were A2B2C2, that was, the lower heating temperature was 150°C, the upper heating temperature was 150°C, and the baking time was 10min-14min.

[0235] Example 8. Exploration of raw material in the preparation of Datong Hemerocallis citrina nutrition mochi

[0236] I. Determination test of papain hydrolysis process parameters

[0237] 1. Single factor test

[0238] (1) Investigation on the papain dosage(C)

[0239] The influence of the papain dosage on the DH% was that, appropriate increase of papain dosage could effectively improve the degree hydrolysis of the protein.

[0240] The preparation method of Datong Hemerocallis citrina nutrient base in Example 1 was adopted, the difference was that the papain dosage was set to 0.1% <C<0.2%, 0.2%%C%0.4%, 0.4%<C<0.6%, and the rest of the steps were all the same. C is the percentage of papain mass g / raw material mass g.

[0241] Changes in the degree of hydrolysis (DH%) in the enzymatic hydrolysate were detected (method reference: Deng Guilan, Li Junping, Development of Pumpkin-Mung Bean Compound Beverage, Beverage Industry, 2017, 20(4): 28-34.), the results were shown in Fig. 3.

[0242] tvtto / _ Free ammonia nitrogen in enzymatic hydrolyzate by neutral formaldehyde titration . nA0 / DH%— ------------------------------------------------------x 1 VU / o Total nitrogen in enzymatic hydrolyzate determined by Kjeldahl method

[0243] It could be seen from Fig. 3, when the papain dosage was in the range of 0.1%-0.4%, the DH% increased with increase of papain dosage. When the papain dosage reached 0.4%, the DH% changed gently, so a stable and small papain dosage was selected that the papain dosage of 0.2%<C<0.4% was more appropriate, that is the ratio of enzyme activity to raw materials was 1600U / g-3200U / g.

[0244] (2) Investigation on the enzymatic hydrolysis temperature (t)

[0245] The optimum temperature of papain is generally around 50-60°C, and the hydrolysis temperature may greatly affect DH% and product flavor of Datong Hemerocallis citrina nutrient puree.

[0246] The preparation method of the Datong Hemerocallis citrina nutrient base in Example 1 was adopted, and the difference was that the hydrolysis temperature (t) was set to 50°C<t<55°C, 55°C<t<60°C, 60°C<t<65°C, and the remaining steps are the same as Example 1.

[0247] The changes of DH% in the hydrolysate were detected, and the results are shown in Fig. 4.

[0248] It could be seen from Fig. 4, when the temperature was in the range of 50-60°C, the DH% increased with the increase of temperature. When the temperature was 55°C<t<60°C, the DH% reached the maximum value, and when the temperature rose continuously, the DH% decreased. Therefore, 55°C<t<60°C was chosen as the optimum hydrolysis temperature.

[0249] (3) Investigation on the enzymatic hydrolysis time (t)

[0250] The extraction method in Example 1 was used, and the difference was that the hydrolysis time (t) was set to lh<t<2h, 2h<t<3h, 3h<t<4h, and the rest of the steps were the same as Example 1.

[0251] The changes of DH% in the hydrolysate were detected, and the results are shown in Fig. 5.

[0252] It could be seen from Fig. 5, when the hydrolysis time was l-3h, the DH% increased rapidly with the prolonged hydrolysis time, when the hydrolysis time was 2h<t<3h, the DH% was relatively high, and the increasing trend of DH% had weakened and tended to be smooth if the hydrolysis time was prolonged. Therefore, it is preferred to select a hydrolysis time of 2h<t<3h for stable and low dosage of enzyme.

[0253] 2. Orthogonal test

[0254] Three factors of papain dosage, hydrolysis temperature, and hydrolysis time were taken as factors, the L9 (34) orthogonal table was selected for orthogonal test. The DH% was used as index to determine the optimal condition of papain hydrolysis. Each experiment combination was repeated three times, and the mean value was taken as the result. Table 8 shows the test factor level table of orthogonal. Table 9 shows the orthogonal test results of the optimal conditions for papain hydrolysis. Table 10 shows the variance analysis results.

[0255] Table 8 Test factor level table of orthogonal Factor / level A: papain dosage C% B: hydrolysis temperature t / °C C: hydrolysis time t / h 1 0.1%<C<0.2% 50°C<t<55°C lh<t<2h 2 0.2%<C<0.4% 55°C<t<60°C 2h<t<3h 3 0.4%<C<0.6% 60°C<t<65°C 3h <t<4h

[0256] Tab e Orthogonal test results of the optima conditions for papain hydrolysis. number A: papain dosage C% B: hydrolysis temperature C: hydrolysis time t / h D: blank DH% t / °C 1 1 (0.1%<C<0.2%) 1 (50°C<t<55°C) 1 (lh<t<2h) 1 12.936 2 1 2 (55°C<t<60°C) 2 (2h<t<3h) 2 13.279 3 1 3 (60°C<t<65°C) 3 (3h <t<4h) 3 13.373 4 1 2 3 15.339 5 2 2 3 1 16.882 6 2 3 1 2 16.022 7 3 (0.4%<C<0.6%) 1 3 2 14.883 8 3 2 1 3 15.925 9 3 3 2 1 16.566 kl 13.196 14.386 14.961 15.461 k2 16.081 15.362 15.061 14.728 k3 15.791 15.320 15.046 14.879 R 2.885 0.976 0.100 0.733 Factor order A>B>C Optimal combination A2B2C2

[0257] Table 10 Variance analysis table of orthogonal test for optimal condition of papain hydrolysis____________________________________________________________________ Factor square of deviance degree of freedom F ratio F critical value papain dosage 15.143 2 2.674 5.140 hydrolysis temperature 1.827 2 0.323 5.140 hydrolysis time 0.018 2 0.003 5.140 error 16.99 6

[0258] From the analysis of the experimental data in Table 8 and Table 9, it could be seen that the factors affecting the papain hydrolysis effect were, listed in descending order, papain dosage>hydrolysis temperature>hydrolysis time. The optimal hydrolysis conditions were A2B2C2, that was, the papain dosage was 0.2%-0.4% (that was, the ratio of enzyme activity to raw materials was 1600U / g-3200U / g), the hydrolysis temperature was 55°C-60°C, and the hydrolysis time was 2h -3h. Under this condition, the DH% was about 16.144%.

[0259] (2) Comparison of nutritional components of Hemerocallis citrina under different treatments

[0260] The test materials were picked from the organic Hemerocallis citrina production base in Yunzhou District, Datong, Shanxi Province. The materials included fresh Hemerocallis citrina, dried Hemerocallis citrina, and freeze-dried Hemerocallis citrina.

[0261] 1. Pretreatment of materials

[0262] Drying Hemerocallis citrina'. freshly picked Hemerocallis citrina from the organic Hemerocallis citrina production base in Yunzhou District, Datong, Shanxi was dried under the natural drying environment simulated by laboratory: 105°C for 15 min, 40°C for 8 h. And 100g of fresh Hemerocallis citrina was dried to obtain 16.2g of samples.

[0263] Freeze-dried Hemerocallis citrina. freshly picked Hemerocallis citfina from the organic Hemerocallis citrina production base in Yunzhou District, Datong, Shanxi was frozen-dried as follows, and the specific operation procedure is shown in Table 11 below. The vacuum pump was used from stage 2.

[0264] Table 11 Operation procedure Stage Duration h Temperature / °C 1 3 -55 2 1 -50 3 1 -45 4 1 -40 5 1 -35 6 1 -30 7 2 -25 8 2 -20 9 2 -15 10 2 -10 11 1 -5 12 1 0 13 1 5 14 1 10 15 1 15 16 2 20 17 2 25 18 2 30

[0265] 2. Test method

[0266] Various materials for treatment in the above item 1 were detected according to the following methods. The soluble protein content was determined according to the Coomassie brilliant blue G-250 staining method (BRADFORD M M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 1976, (72): 248-254.); the total sugar content was determined by the NDS method (Jia Yuping. Effect of hydrolysis conditions on the determination of total sugar in food [J], Food Science and Technology, 2007, 7: 81-82. DOI: CNKLSUN: DZBH. 0.2007-S2-040). The flavonoid content was determined by Sodium nitrite-aluminium nitrite colorimetric method (Geng Linlin. Study on the extraction of total flavonoids in Hemerocallis citrina by ultrasonic coordinated electrostatic field [D]. 2017, South China University of Technology, Master's thesis.), and the ascorbic acid content was determined by vmoly-blue colorimetric method (Gao Junfeng. Plant Physiology Experiment Guide [M], Beijing: Higher Education Press, 2006, 211-219). After the fresh Hemerocallis citrina was dried, it was found that 1g of the dried sample was equivalent to 6.17g of the fresh sample, and 1g of the freeze-dried sample was equivalent to 5.66g of the fresh sample. Under the conditions of equal quality, results of the contents of nutrients in the samples under different treatments (Table 12) was as follows:

[0267] It could be seen from Table 12 that the soluble protein content in fresh Hemerocallis citrina was 2.17 mg g’1. Compared with the fresh samples, the soluble protein content of Hemerocallis citrina after freeze-drying treatment was 1.99 mg g'1, without significant change. However, after drying treatment, the soluble protein content of Hemerocallis citrina was 0.24 mg g'1, with a significant difference.

[0268] It could be seen from Table 12 that the total sugar content in fresh Hemerocallis citrina was 8.9%, while the total sugar contents of the Hemerocallis citrina after drying treatment, freeze-drying treatment were 10.21% and 10.23%, respectively, and had a significant increase compared with the fresh samples.

[0269] It could be seen from Table 12 that the flavonoid contents of fresh Hemerocallis citrina was 20.53 mg / 100 g, while the flavonoid content of Hemerocallis citrina after drying treatment and freeze-drying treatment were 8.06 and 18.66 mg-g'1, respectively.

[0270] As could be seen from Table 12, the ascorbic acid content in fresh Hemerocallis citrina was 0.81 mg / 100g, and that of Hemerocallis citrina after freeze-drying was 0.76 mg g’1, while that the ascorbic acid content in the dried samples was 0.24 mg / 100 g, which was significantly different from the fresh samples and the freeze-dried samples.

[0271] Table 12 Nutrient content under equal quality conditions sample soluble protein (mg g’1) Total sugar (%) Total flavonoid (mg / 100g) ascorbic acid (mg 100g) fresh 2.17a 8.9a 20.53a 0.81a Drying 0.24b 10.21a 8.06b 0.24b Freeze-drying 1.99a 10.23a 18.66a 0.76a

[0272] It could be seen from Table 12 that the total sugar content in the freeze-dried Hemerocallis citrina samples was higher than that in the fresh samples. Meanwhile, compared with the dried samples, the freeze-dried samples had no significant difference in soluble protein content, total flavonoids and ascorbic acid content compared with the fresh samples. Therefore, in view of the inherent deficiencies that Hemerocallis citrina had a short picking period that was not applicable for all year round production, freeze-dried samples were used as a source of raw materials in the present disclosure uses, which made up for the deficiency that restricts the Hemerocallis citrina for all year round production.

[0273] Freeze-dried Hemerocallis citrina has passed the acute oral toxicity test of GB15193.3-2014 National Food Safety Standard. The results showed that the acute oral toxicity LD50 of this sample to ICR mice was >5000 mg / kg. According to the acute toxicity dose classification, this sample belongs to the practically non-toxic class.

[0274] II. Comparison of nutritional components of yellow rice under different treatment.

[0275] 1. Pretreatment of yellow rice:

[0276] (1) Fried yellow rice (cooked yellow rice): the yellow rice was heated with slow fire and stir fry the yellow rice until the color of the yellow rice was changed (70-80% cooked) and the inherent aroma escaped to obtain the cooked yellow rice. The specific conditions were that the yellow rice was fried with a slow fire (160-170°C) to a slightly yellowish color, with the water loss rate of about 1.5%, then the obtained yellow rice was ground into powder.

[0277] (2) Raw yellow rice: commercial yellow rice was ground into powder directly;

[0278] (3) Soaked yellow rice: commercial yellow rice was soaked in water (mass ratio of rice:water=l:l) for 12h, and subjected to grinding.

[0279] 2. Test method

[0280] Enzymatic hydrolysis method was used for starch content determination (referred to GB 5009.9-2016 “Determination of Starch Content in Foods"); Enzymatic hydrolysis method was used for the determination of slow-digesting starch content (referred to “Discussion on the in vitro determination of slow-digestible starch” by Miao Ming et al.); Coomassie brilliant blue method was used for the determination of soluble protein content; acid hydrolysis method was used for the determination of fat content; enzymatic hydrolysis method was used for the determination of dietary fiber content (referred to "Determination of Dietary Fiber Content in Foods" in GB 5009.88-2014); spectrophotometry was used for the determination of total flavonoid content (reffered to “determination method of total flavonoids of medicinal fungus Phellinus linteus” by Liu Yanfang et al.).

[0281] The results are as follows:

[0282] Table 13 Comparison of nutritional components of yellow rice under different treatments Item Fried yellow rice (water loss rate of 1.5%) Raw yellow rice Soaked yellow rice (yellow rice: water=l:l) starch content (mg / g) 680 700 360 Slowly digestable starch content (mg / g) 31 33 17 soluble protein content (mg / g) 0.42 0.23 0.64 fat content (g / kg) 24.4 22.9 15.2 dietaw fiber content (g / kg) 42 40 19 total flavonoid (mg / g) 4.6 4.8 3.7

[0283] Table 14 Sensory evaluation of single-blind experiment of the yellow rice under different treatment with different treatments of yellow rice Treatment Fried yellow rice Dry yellow rice Soaked yellow rice Appearance and color Dark yellow, caramel, rough surface Bright yellow, shiny surface Light yellow Structure state slightly dehydrated, shrinked, no powdery grains Relatively more powdery grains Grain became larger, plump and viscous after absorbing water Odor special burnt aroma after frying No special odor Light rice smell after soaking Mouth feel Became crispy after frying Relatively hard mouth feel Soft and sticky in mouth feel

[0284] It could be seen from Table 13 that the contents of various nutrients in fried yellow rice and dried yellow rice were similar, and both contents were higher than those in soaked rice. And it could be seen from Table 14 that the sensory evaluation of fried yellow rice was higher than that of dried yellow rice, so fried yellow rice was selected.

[0285] (3) Effect of different medium on the nutrition of Cordyceps militaris fruiting body

[0286] Strain: Cordyceps militaris, No. 8 strain of Cordyceps militaris.

[0287] Culture medium: silkworm chrysalis, rice, wheat.

[0288] Liquid medium for Cordyceps militaris: potato 20g, glucose 20g, peptone 20g, KH2PO4 1 g, MgSO4 0.5 g, distilled water 1000 mL, natural pH, sterilized at 121°C for 30 min.

[0289] Solid medium: 30 g of culture substrate (rice or wheat) was put into a culture flask, 30 mL of liquid medium of Cordyceps militaris was added and sterilized at 121°C for 30 min.

[0290] 1. Method for cultivating fruiting bodies

[0291] 1) Inoculation

[0292] The inoculation tools, the outer wall of the bacteria bottle, the hands of the operator, etc. should be wiped or dipped with 75% alcohol for sterilization. Before inoculation, high-quality aerosol disinfectant or conventional methods were used to sterilize the inoculation room closed for 30 minutes. Then the operators could enter the inoculation room with disinfected clothes for inoculation.

[0293] Silkworm chrysalis substrate inoculation: fresh live silkworm (Bombyx mori Linnaeus) chrysalis were inoculated in abdomen with the Cordyceps militaris liquid strain (30% spore solution) by using a microinjector, and the inoculation amount should be that the pupae were full but not broken (about 0.5mL for each pupa). After the inoculation, the bottle mouth was immediately sealed.

[0294] Rice or wheat solid substrate inoculation: a sterilized micro-sprayer was used to evenly spray the Cordyceps militaris liquid strain on the surface of the substrate (rice or wheat). Each bottle was inoculated with 3 mL to 5 mL of the liquid strain. After inoculation, the bottle mouth was sealed immediately.

[0295] 2) bacteria development management

[0296] Mycelium culture: after inoculation, the bacteria were placed on the bed frame one by one for bacteria development for about 20 days at the temperature of 15°C-18°C and shaded from light, until the surface of the pupa and the substrate were covered with white spots, entering a stroma culture period.

[0297] Stroma culture: after the mycelium matured, it gradually turned from white to orange-yellow, indicating that vegetative growth of the mycelium was completed. The optimum temperature for the growth of stroma was 10°C-25°C. At this time, illumination was increased and a temperature difference of about 10°C was set at the same time, which could stimulate significant color change. When the surrounding of the pupa and the surface of the substrate were accompanied by dome-shaped and orange-yellow protuberances of different sizes, it indicated that formation of stroma was conducted. At this time, the indoor temperature was kept at 18°C-23°C, and the relative air humidity was 80%-90%. Too high humidity tended to produce aerial mycelium, which was unfavorable to the growth of fruit bodies. Too low humidity tended to cause the medium to lose water and affect the yield. After the stroma was formed, the direction of the light source should be adjusted appropriately based on the actual situations to ensure uniform light reception. Proper ventilation was given during the whole culture period, but the sealing plastic film should not be removed. Pinholes were punctured with needle to facilitate gas exchange.

[0298] 3) Harvesting

[0299] Under normal management conditions, it took about 40 days from inoculation to ascus maturation, and about 20 days from Mycelium kinking to maturation of fruiting body. Two to seven stromata could be grown in each worm body, but only about 3 had the best commercial characters, and the biological efficiency was about 30%. When the stromata turned orange-red or orange-yellow rod-shaped, the height was 5-8cm, the cracked pattern appeared on the head, and yellow powder on the surface became visible, it should be harvested in time. When harvested, pupae and fruiting body were not separatd from each other and the Silkworm Cordyceps militaris was thus obtained.

[0300] 2. Detection of bioactive ingredient

[0301] 1) Determination of polysaccharide content in Cordyceps militaris

[0302] Reference for detection method: Shao Bo, Liu Boyan, Chen Liuxin, Wen Yuanyuan, Wang Xiaoyan, Zhai Xiaotian, Zhou Zheng, Li Ying, Zhao Yanan, Si Yanhong, Qin Shucun. Study on the hypocholesterolemic effect of Cordyceps militaris polysaccharide[J]. Chinese Journal of Arteriosclerosis, 2020, 28(10): 861-866.

[0303] Preparation of glucose standard curve: 20 mg of glucose dried to a constant weight at 105°C was put into a small beaker, distilled water was added to dissolve, then the resulting mixture was transferred to a 500 mL volumetric flask, water was added to make up the volume, that was, 40 pg / mL glucose standard liquid was obtained. 0.4, 0.6, 0.8, 1.0, 1.2, 1.4, 1.6, 1.8 mL of 40 pg / mL glucose solution was placed into nine 20-mL stopperred test tubes numbered 0-8, into each tube was added 1.8 mL of distilled water, 1.6 mL of 6% phenol solution and 7.5 mL of concentrated sulfuric acid. The tubes were shaken well, and were allowed to stand for 10 min, shaken well again, and allowed to stand for 20 min at (23±2)°C, then 3 parallel samples was set for each group. The absorbance of the sample was measured at a wavelength of 490 nm using a UV spectrophotometer. The abscissa was the number of microgram of glucose, and the ordinate was the absorbance. A glucose standard curve was made using Excel software.

[0304] Determination of polysaccharide content in samples: 0.2 mL of extract was taken from a 50 mL volumetric flask with a pipette to ten 20-mL stoppered test tubes, and another 20—mL stoppered test tube was prepared as a control. Into the 11 stoppered test tubes were added distilled water to 1.8 mL. To the 20-mL stoppered test tubes were add 1.6 mL of 6% phenol solution and 7.5 mL of concentrated sulfuric acid, shaken well, and allowed to stand for 10 min; shaken well again, and allowed to stand for 20min at (23±2)°C, then the absorbance was measured at 490 nm.

[0305] polysaccharide content in sample (mg / g) = [polysaccharide content of extract (pg) x dilution factor x 100] / [sample dry weight (g) x 1000]

[0306] 2) Determination of Cordycepin content

[0307] Detection method could be seen in reference: Li Jianping, Zhang Tie, Zeng Wenbo, Ma Xiaoshuang. Analysis of nucleoside constituents of Cordyceps militaris from different sources[J], China Edible Fungi, 2018, 37(05):49-56.

[0308] 2.00 g of pulverized sample was weighed and put into a centrifuge tube, 15 mL of distilled water was added, mixed will and subjected to ultrasonication for 60 min in a 50°C water bath, and centrifuged to get the supernatant. Then 5 mL of distilled water was added to the centrifuge tube, mixed well, subjected to ultrasonication in a water bath for 30 min, and centrifuged to afford a supernatant. Then in the supernatant was added 5 mL of distilled water, mixed well, and subjected to ultrasonication in a water bath for 30 min, centrifuged to afford a supernatant, and the supernatants from the three centrifugations were combined, diluted to 25 mL with distilled water, filtered through the membrane for sampling determination. If the filtrate was cloudy, then the filtrate was centrifuged again and filtered through the membrane again. Detection was carried out by ultra performance liquid chromatography.

[0309] 3) Determination of cordycepic acid content

[0310] Detection method could be seen in reference: Li Jianping, Zhang Tie, Zeng Wenbo, Ma Xiaoshuang. Analysis of nucleoside constituents of Cordyceps militaris from different sources[J], China Edible Fungi, 2018, 37(05):49-56.

[0311] The extraction process was the same as the determination of cordycepin. Detection was carried out by ultra performance liquid chromatography.

[0312] 4) Determination of adenosine content

[0313] Detection method could be seen in reference: Zhu Lina, Liu Yanfang, Zhang Hongxia, Zhou Shuai, Zhang Zhong, Li Chuanhua, Gao Xinhua, Tang Qingjiu. Comparison of active components of Cordyceps militaris fruiting bodies from different sources [J], Mycosystema, 2018, 37(12):1695-1706.

[0314] Detection was carried out by liquid chromatography.

[0315] The main bioactive substances in Cordyceps militaris were cordycepin, cordycepic acid, adenosine and Cordyceps polysaccharide. Different culture substrates might affect the content of main active substances in Cordyceps militaris. Therefore, these four indicators were used as the evaluation basis for comparative analysis of the active components of the Cordyceps militaris fruiting bodies cultivated in three different substrates. And finally Cordyceps militaris was determined as the best raw material to be added. The test results are as follows:

[0316] Table 15 Effect of different media on the nutrition of the Cordyceps militaris fruiting bodies.

[0317] Medium Cordycepin content (mg / kg) cordycepic acid content (mg / kg) adenosine content (mg / kg) Cordyceps polysaccharide (g / lOOg) Sikworm pupae substrate 2750.0 28800.1 1690.5 6.51 Rice substrate 1333.7 12.08 674.0 9.40 Wheat substrate 649.7 13.74 1374.3 9.18

[0318] It could be seen from Table 15 that the components of medium had a great influence on the bioactive components in the Cordyceps militaris fruiting body. And if sikworm pupae were adopted for inoculation, the nutrient content in the Cordyceps militaris fruiting body was much higher than that for rice and wheat substrates.

[0319] To sum up, freeze-dried Hemerocallis citrina, silkworm Cordyceps militaris and fried yellow rice had the best nutritional content, so these three materials were adopted as the main raw materials for further research in this project.

[0320] Example 9 Sensory evaluation of Datong Hemerocallis citrina nutrition mochi

[0321] In this example, 100 experimenters were selected to taste the Datong Hemerocallis citrina nutrition mochi prepared in Examples 1-5 of the present disclosure respectively, and the taste was scored with a full score of 100 points. The evaluation standards were shown in Table 16. The mean score was taken as the test result. The experimenter was a relevant skilled person in the art, and the evaluation test results are shown in Table 17.

[0322] Table 16 Evaluation standard of test

[0323] Item Evaluation index requirement Standard full score Form Complete block, uniform thickness, no cracks, no deformation, no concave bottom 20 Color Uniform and normal color in surface, edge and bottom, no shadow, no scorched edge, no pollution, no addition 20 Structure state Delicate and slightly elastic structure, with dense and uniform pores, easy to be broken by hand, no impurity, no mildew 20 Flavor and odor Pure taste, odorless, no peculiar smell, 20 Mouth feel No tooth-sticky paste, pure taste, no peculiar smell 20

[0324] Table 17 Results of the evaluation test Mean score / score Example 1 96 Example 2 98 Example 3 94 Example 4 92 Example 5 94 Mean score / score Example 1 96 Example 2 98 Example 3 94 Example 4 92 Example 5 94

[0325] It could be seen from this that the Datong Hemerocallis citrina nutrition mochi prepared by the present disclosure was yellow, and had unique taste and smell of Cordyceps militaris, yellow rice and Hemerocallis citrina, had no peculiar smell, and had good sensory properties.

[0326] Example 10 Physical and chemical index determination of Datong Hemerocallis citrina nutrition mochi.

[0327] The physical and chemical index of Datong Hemerocallis citrina nutrition mochi prepared according to the preparation method of Examples 1-5 in the present disclosure were tested, and the test results are as follows:

[0328] (1) Protein content (g / lOOg): 3.24-3.92, which was determined with reference toGB 5009.5-2016.

[0329] (2) Dietary fiber content (g / lOOg): 10.0-15.0, which was determined with reference to GB 5009.88-2014.

[0330] (3) Total flavonoid content (mg / lOOg): 111.2-124.6, which was determined with reference to “Technical Specification for Health Food Inspection and Evaluation “(Ministry of Health, 2003 edition).

[0331] (4) Vitamin E content (mg / lOOg): 45.1-51.4, which was determined with reference to GB 5009. 82-2016.

[0332] (5) Linoleic acid content (g / lOOg): 0.092-0.114, which was determined with reference to the second method of GB 5009.168-2016.

[0333] (6) Ash content (g / lOOg) 0.43: 0.34-0.52, which was determined with reference to GB 5009. 4-2016.

[0334] (7) Crude polysaccharide: 0.51-0.78 %, which was determined with references to the "Detection method of functional components of health food" [China Light Industry Press (Wang Guangya)] pl5-pl7.

[0335] Example 11 Nutrient content determination of Datong Hemerocallis citrina nutrition mochi.

[0336] The nutrient content of Datong Hemerocallis citrina nutrition mochi prepared by the preparation method of Examples 1-5 in the present disclosure was detected, and the results are as follows.

[0337] (1) Energy (kJ / lOOg): 1001-1205, which was determined according to GB28050-201L (2) Protein (g / lOOg): 6.1-9.5, which was determined according to the first method of GB5009.5-2016.

[0338] (3) Fat (g / lOOg): 0-0.1, which was determined according to the first method of GB5009.6-2016.

[0339] (4) Carbohydrates (g / lOOg): 47-69, which was determined according to GB28050-2011.

[0340] (5) Sodium (mg / 100g): 32-47, which was determined according to the third method of GB5009.91-2017.

[0341] The above test results meet the food related national standards.

[0342] The Datong Hemerocallis citrina nutrition mochi prepared by the present disclosure is a kind of comprehensive and balanced nutritional functional food rich in protein and dietary fiber.and flavonoids, anf low in fat.

[0343] The present disclosure provides a process and a formula to prepare Datong Hemerocallis citrina nutrition mochi by using Hemerocallis citrina, Cordyceps militaris and yellow rice as raw materials, which can enrich the taste of the product and improve the product quality, so that people can easily have access to the dietary fiber they need from the functional food and change the situation of nutritional imbalance. It has the beneficial effect on promoting dietary fiber, a product that has the effect of lowering blood lipids and promoting gastrointestinal function, and serving the health of the people and improving the quality of life.

[0344] It should be noted and understood that, various modifications and improvements can be made to the present detailed described disclosure without departing from the spirit and scope claimed by the attached claim. Therefore, the scope of the claimed technical schemes is not limited by any given specific demonstration.

[0345] The applicant declares that the above examples are used to illustrate the detailed process equipment and process flow of the present disclosure, but not limited to them, that is, it does not mean that the present disclosure must be implemented rely on the above detailed process equipment and process flow. Those skilled in the art should understand that any improvement to the present disclosure, the equivalent replacement of each raw material of the product of the present disclosure, the addition of auxiliary components, the selection of specific methods, etc., all fall within the claimed and disclosed scope of the present disclosure.

[0346] Industry application

[0347] After the materials of the present disclosure are crushed, enzymatically hydrolyzed, and centrifuged, the precipitate is retained for powder mixing, proofing, forming, baking and cooling, then the Datong Hemerocallis citrina nutrition mochi is obtained, and the supernatant is used for other purpose. The present disclosure realizes the full utilization of raw materials to the maximum extent, and eliminates the pollution of production waste to the environment, and has the following advantages.

[0348] (1) The method of the present disclosure is unique because it involves a simple technological process and convenient operations. In the method, the material is ground, enzymatically hydrolyzed, and centrifuged, and the obtained precipitate is retained for powder mixing, proofing, forming, baking and cooling, then the Datong Hemerocallis citrina Nutrition mochi is obtained, and the supernatant is used for other purpose. The present disclosure realizes the full utilization of raw materials to the maximum extent, and eliminates the pollution of production waste to the environment,

[0349] (2) There is no oil, no sugar, and no food additive in the raw materials of the Datong Hemerocallis citrina nutrition mochi prepared by the method of the present disclosure. The product is rich in dietary fiber and carbohydrates, which also improves the taste of the Datong Hemerocallis citrina nutrition mochi. The Datong Hemerocallis citrina nutrition mochi tastes unique, has no peculiar smell, unique fragrance of Hemerocallis citrina, Cordyceps militaris and yellow rice, stable sensory quality, yellow color, and good sensory characteristics. The product prepared by the method in the present disclosure contains dietary fiber up to 10.0-15.0%, while the fat content is only 0.1%.

[0350] (3) The present disclosure selects yellow rice, which has dietary fiber content, Hemerocallis citrina, which has high protein content and low calories, rich in vitamins and minerals, and Cordyceps militaris, which contains various biologically active substances such as cordycepin and cordyceps polysaccharide, as the main raw materials for making Datong Hemerocallis citrina nutrition mochi, which can enhance the efficacy of a single variety and imparts the Datong Hemerocallis citrina nutrition mochi with the nutrition, physiological activity and functional components of Hemerocallis citrina, Cordyceps militaris and yellow rice at the same time, and has the nutritional and medicinal health care functions of the three raw materials. It has comprehensive nutrition, high dietary fiber content and high protein content. This is to meet people's demand for healthy and nutritious functional foods.

[0351] (4) Yellow rice used in the present disclosure has high nutritional value. In order to reduce the rough and astringent mouth feel of yellow rice, the present invention adopts step 2 to fry the yellow rice to realize the physical modification of yellow rice, therefore improving the palatability while retaining the nutrients in the yellow rice to the maximum extent.

[0352] (5) Datong Hemerocallis citrina nutrition mochi prepared by the present disclosure has the functions of regulating immunity, promoting sleep, resisting oxidation, promoting the gastrointestinal motility, maintaining the normal structure and function of the cardiovascular system, etc., which is suitable for all people to eat.

[0353] In view of the shortage of further processing process and blank of related deep-processing products of Hemerocallis citrina, Cordyceps militaris and yellow rice, based on the unique efficacy of Cordyceps militaris and on higher utilization and function of the Hemerocallis citrina and yellow rice endow by Cordyceps militaris, it is for the first time to develope a kind of Datong Hemerocallis citrina nutrition mochi in the present disclosure, by combining traditional technology with enzymatic hydrolysis technology in modem biology and using Hemerocallis citrina, Cordyceps militaris and yellow rice as the main raw materials, achieving triple utilization of Hemerocallis citrina, Cordyceps militaris and yellow rice. It can make full use of the advantages of the Hemerocallis citrina industry and yellow rice miscellaneous grain resources in Shanxi Province, increase the added value, and promote the creation of products with regional resource characteristics, extend the relevant industrial chain and safeguard the relevant value chain, so that farmers' income can be guaranteed. The Datong Hemerocallis citrina nutrition mochi prepared by the present disclosure is a comprehensive and balanced nutritional functional food that is rich in protein, dietary fiber and flavonoids and low in fat.

Claims

1. A method for preparing a solid product of Hemerocallis citrina extract, comprising the following steps:A) conducting enzymatic hydrolysis on raw materials consisting of Hemerocallis citrina, Cordyceps militaris, and yellow rice with papain to obtain an enzymatic hydrolysate, which is a Hemerocallis citrina extract; then collecting a solid portion of the Hemerocallis citrina extract to obtain a Hemerocallis citrina nutrient base;B) conducting a fermentation of the Hemerocallis citrina nutrient base with yeast to obtain a fermented Hemerocallis citrina nutrient base;C) mixing the fermented Hemerocallis citrina nutrient base and flour to prepare a Hemerocallis citrina nutritious mochi;D) proofing, forming, baking and cooling the Hemerocallis citrina nutritious mochi in turn to obtain the solid product of Hemerocallis citrina extract.

2. The method according to claim 1, wherein the Hemerocallis citrina is freeze-dried Hemerocallis citrina.

3. The method according to claim 1 or 2, wherein the yellow rice is cooked rice.

4. The method according to any one of claims 1-3, wherein the Cordyceps militaris is silkworm Cordyceps militaris.

5. The method according to any one of claims 1-4, wherein a mass ratio of the Hemerocallis citrina, the Cordyceps militaris, the yellow rice, a flour to a yeast is 50-60: 25-30: 25-30: 195-211: 2;or, in the method, a mass ratio of the Hemerocallis citrina, the Cordyceps militaris, the yellow rice, a flour to a yeast is 50-60: 25-30: 25-30: 195-211: 2;or, in the method, the mass ratio of the Hemerocallis citrina, the Cordyceps militaris, the yellow rice, a flour to a yeast is 50-60: 25-30: 25-30: 195-211: 3;or, in the method, the mass ratio of the Hemerocallis citrina, the Cordyceps militaris, the yellow rice, a flour to a yeast is 50-60: 25-30: 25-30: 195-211: 4;or, in the method, the mass ratio of the Hemerocallis citrina, the Cordyceps mililaris, the yellow rice, a flour to a yeast is 50-60: 25-30: 25-30: 195-211: 5.

6. The method according to claim 5, wherein,in step A),a mass ratio of the Hemerocallis citrina, the Cordyceps militaris, the yellow rice, the flour to the yeast is 50: 25: 25: 195: 2;or, the mass ratio of the Hemerocallis citrina, the Cordyceps militaris, the yellow rice, the flour to the yeast is: 55: 28: 28: 203: 3;or, the mass ratio of the Hemerocallis citrina, the Cordyceps militaris, the yellow rice, the flour and the yeast is: 60: 30: 30: 211: 5;or, the mass ratio of the Hemerocallis citrina, the Cordyceps militaris, the yellow rice, the flour to the yeast is: 54: 29: 29: 200: 3;or, the mass ratio of the Hemerocallis citrina, the Cordyceps militaris, the yellow rice, the flour to the yeast is: 58: 27: 27: 205: 4.

7. The method according to any one of claims 1-6, wherein,in step A), a ratio of papain to raw materials is 1600U / lg-3200U / lg.

8. The method according to any one of claims 1-7, wherein,in step A), the papain hydrolysis is conducted at 55-60°C for 2-3 h.

9. The method according to any one of claims 1-8, wherein,in step B), the fermentation is conducted at 4°C for 12-18h in a refrigerator;or, in step B), the fermentation is conducted at 4°C for 12, 14, 16, or 18h in a refrigerator.

10. The method according to any one of claims 1-9, wherein,in step D), the baking is conducted at both the upper and lower temperatures are 150°Cfor 10-14 min.

11. A product of Hemerocallis citrina extract prepared according to the method of any one of claims 1-10.

12. A method for preparing a liquid product and a solid product of Hemerocallis citrina extract at the same time, comprising the following steps,1) obtaining a Hemerocallis citrina extract according to the step A) of any one of claims 1-10; then collecting solid and liquid components of the Hemerocallis citrina extracts respectively;2) preparing the solid product of Hemerocallis citrina extract with the solid components of the Hemerocallis citrina extract according to the steps B)-D) of any one of claims 1-10;and preparing a liquid product of the Hemerocallis citrina extract with the liquid component of the Hemerocallis citrina extract.