阅读说明：本技术 一种酵素翡翠饼及其制作方法 (Enzyme jade cake and preparation method thereof ) 是由 谢兆琪 于 2019-11-26 设计创作，主要内容包括：本发明公开一种酵素翡翠饼及其制作方法,包括饼皮和馅料,所述饼皮包括：大麦若叶粉800-900份、裸燕麦中筋面粉2500-2800份,馅料添加19000-23000份、香兰素5-6份、乳酸链球菌素14-15份,水适量；所述馅料包括：圆苞车前子壳粉5000-8000份、诺丽果酵素粉或荷叶粉6000-7000份、藤黄果(提取物)粉4000-6000份、白芸豆粉或奇亚籽粉6000-8000份、馅料添加18000-25000份、新型天然生物酶制剂1500-2500份、食品添加剂10-11份、乳酸链菌素20-25份、羧甲基纤维素钠200-300份,水适量。本发明为一种绿色健康减肥是食品,具有保健功效。(The invention discloses a ferment jade cake and a manufacturing method thereof, wherein the ferment jade cake comprises a cake crust and stuffing, and the cake crust comprises: 800 portions of barley young leaf powder, 2500 portions of wheat gluten flour, 2800 portions of naked oat middle gluten flour, 19000 portions of filling material, 23000 portions of vanillin, 14-15 portions of nisin and a proper amount of water; the stuffing comprises: 8000 portions of plantain seed husk powder 5000-plus, 7000 portions of noni fruit enzyme powder or lotus leaf powder 6000-plus, 4000-plus of gamboge fruit (extract) powder 6000-plus, 6000-plus of white kidney bean powder or chia seed powder 8000-plus, 25000-plus of stuffing, 2500 portions of novel natural biological enzyme preparation 1500-plus, 10-11 portions of food additive, 20-25 portions of nisin, 300 portions of sodium carboxymethylcellulose 200-plus and a proper amount of water. The invention is a green healthy weight-losing food and has the health-care effect.)

1. A ferment jade cake is characterized in that: comprises a cake crust and stuffing;

the cake crust comprises: 800 portions of barley young leaf powder, 2500 portions of wheat gluten flour, 2800 portions of naked oat medium gluten flour, 19000 portions of finished product stuffing, 23000 portions of vanillin, 14-15 portions of nisin and a proper amount of water;

the stuffing comprises: 8000 portions of plantain seed husk powder 5000-plus, 7000 portions of noni fruit enzyme powder or lotus leaf powder 6000-plus, 4000-plus of gamboge fruit (extract) powder 6000-plus, 6000-plus of white kidney bean powder or chia seed powder 8000-plus, 25000-plus of finished product stuffing, 1500-plus 2500 portions of novel natural biological enzyme preparation, 10-11 portions of food additive, 20-25 portions of nisin, 300 portions of sodium carboxymethylcellulose 200-plus, and a proper amount of water.

2. The enzymatic emerald cake of claim 1, wherein: the cake crust also included 850 portions of margarine 700-.

3. The enzymatic emerald cake of claim 1, wherein: the finished stuffing is peeled mung bean stuffing or lotus paste stuffing.

4. The enzymatic emerald cake of claim 2, wherein: the stuffing also comprises 40-50 parts of sweetener, 600 parts of margarine 400-.

5. The ferment jade cake of claim 1, wherein: the novel natural biological enzyme preparation consists of food-grade papain, bromelain, lactase, lipase and pancreatin.

6. The ferment jade cake of claim 4, wherein: the sweetener comprises sucralose or aspartame.

7. The ferment jade cake of claim 4, wherein: comprises a cake crust and stuffing;

the cake crust comprises: the cake crust comprises: 850 parts of barley young leaf powder, 2800 parts of wheat gluten flour in naked oats, 22000 parts of peeled mung bean stuffing, 5 parts of vanillin, 14.5 parts of nisin, 850 parts of margarine and a proper amount of water;

the stuffing comprises: 6500 parts of plantain seed shell powder, 6500 parts of noni fruit enzyme powder, 4000 parts of gamboge fruit (extract) powder, 7000 parts of white kidney bean powder, 23200 parts of peeled mung bean stuffing, 2500 parts of novel natural biological enzyme preparation, 45 parts of sweetening agent, 600 parts of big butter, 700 parts of olive oil, 10.7 parts of food additive, 22 parts of nisin, 200 parts of sodium carboxymethylcellulose and a proper amount of water.

8. A method for making ferment jade cakes is characterized by comprising the following steps: the method comprises the following steps:

s01, making the cake crust, which comprises the following steps:

s011: mixing barley young leaf powder, naked oat medium gluten flour, finished stuffing, vanillin and nisin, pouring the mixture into stirring equipment for fully stirring, adding a proper amount of water, and kneading into dough and covering a preservative film for later use;

s012: twisting the dough prepared in the step S011 into a round strip shape, and cutting the dough into single dough cakes for later use;

s02: the preparation of the stuffing specifically comprises the following steps:

s021: filtering Plantago ovata forsk shell powder, noni enzyme powder or lotus leaf powder, garcinia cambogia (extract) powder, white kidney bean powder or chia seed powder to remove impurities, mixing and stirring uniformly, adding finished stuffing, adding a novel natural biological enzyme preparation, mixing and stirring uniformly again, adding a food additive, nisin and sodium carboxymethylcellulose, adding a proper amount of water, and stirring uniformly to prepare a stuffing solid embryo product;

s022: cutting the prepared filling solid blank into single filling solid blanks through a machine;

s03: stuffing wrapping: rolling each dough cake crust prepared in the step S012, wrapping each solid blank prepared in the step S022 in the rolled dough cake crust, and performing machine mould pressing on the patterns to prepare a finished enzyme jadeite cake blank;

s04: and baking the finished ferment jade cakes in an oven, cooling and packaging to obtain finished products for sale.

9. The method for making ferment jade cake as claimed in claim 8, wherein:

step S011 is also added with margarine;

step S021 is further added with a sweetener, margarine and olive oil.

10. The method for making ferment jade cake as claimed in claim 8 or 9, wherein:

the net weight of the skin of the single dough cake in the step S012 is 20-28 g;

the net weight of the single stuffing solid blank in the step S022 is 43 g-50 g.

Technical Field

The invention relates to the field of food, in particular to a ferment jade cake and a preparation method thereof.

Background

According to the statistics released by the world health organization, at least 10 hundred million overweight people and 3 hundred million obese people are currently in the world. Chinese has 3 hundred million overweight people and 1 hundred million obese people. The number of children and young people who are overweight and obese in China is about 4000 million, 5600 million people are expected to be broken through in 2030, the obesity of children and young people not only has great influence on the development harm of adolescence, but also has the morbidity risk of obesity-related chronic diseases after adults, and the obesity of adults is easy to cause diseases such as hypertensive heart disease, diabetes and the like.

Healthy, green, long-acting and non-rebound weight loss is the pursuit of people. The weight-reducing methods of the existing medical means include a sleep weight-reducing method, a chili oil weight-reducing method, a hunger weight-reducing method, a fruit weight-reducing method and the like, namely rapid weight-reducing. The weight-reducing products on the market mainly comprise medicines, weight-reducing tea and other products, but the medicines for increasing energy consumption, inhibiting intestinal digestion and absorption and the like have certain side effects and are easy to rebound. The world health organization has seriously called for a reduction in the treatment of obesity by drugs.

Modern scientific research finds that the supplement enzyme is a healthy, safe and long-acting weight-losing mode, the natural biological enzyme can promote the decomposition of the lipoprotein and the starch in food into components which can be directly absorbed and utilized by human bodies, reduce the viscosity, increase the activity, remove the original sediments in the human bodies, provide the required nutrition for the human bodies and achieve the purpose of healthy and long-acting weight-losing. How to lose weight by using the natural 'homology of medicine and food' biological mode is the matter that obesity people expect from the top.

Disclosure of Invention

In order to solve the technical problems, the invention provides a ferment jade cake and a preparation method thereof, and aims to realize the functions of losing weight and slimming, and expelling toxin and beautifying for obese people.

The technical scheme adopted by the invention is as follows: providing a ferment jade cake which comprises a cake crust and stuffing;

the cake crust comprises: 800 portions of barley young leaf powder, 2500 portions of wheat gluten flour, 2800 portions of naked oat medium gluten flour, 19000 portions of finished product stuffing, 23000 portions of vanillin, 14-15 portions of nisin and a proper amount of water;

the stuffing comprises: 8000 portions of plantain seed husk powder 5000-plus, 7000 portions of noni fruit enzyme powder or lotus leaf powder 6000-plus, 6000 portions of gamboge fruit (extract) powder 4000-plus, 8000 portions of white kidney bean powder or chia seed powder 6000-plus, 25000 portions of stuffing, 2500 portions of novel natural biological enzyme preparation 1500-plus, 10-11 portions of food additive, 20-25 portions of nisin, 300 portions of sodium carboxymethylcellulose 200-plus and a proper amount of water.

Wherein: the barley leaf powder contains very high vitamins and a plurality of active enzyme substances, wherein the carotene content in the vitamins is more than 5 times that in carrots, the vitamin C content is more than 3 times that in vegetables, the vitamin B2 content is more than 9 times that in spinach, such as VA, VC, VE and the like all have good antioxidant components, the potassium element is more than 25 times that in bananas, the calcium element is more than 11 times that in milk, the magnesium element is more than 3.8 times that in spinach, and the barley leaf powder also contains mineral substances such as zinc element and the like; wherein, the active enzyme substances contain lipase, protease, catalase, pigment oxidase and the like, and rich nutrients such as chlorophyll, amino acid and the like, which can increase the satiety of the human body and improve the disease lesions such as blood pressure, blood fat, arteriosclerosis and the like;

the naked oat gluten flour contains rich vegetable protein, about 22 amino acids and naked oat gum (the naked oat gum is a main component for decomposing fat and inhibiting the absorption of a human body to the fat), contains micromolecular active peptide and vitamin A, vitamin B1, vitamin B2, vitamin B3, vitamin E, folic acid, pantothenic acid, hydrochloric acid, mineral elements such as potassium, magnesium, zinc, selenium, iron and calcium and the like, and also contains β glucose and saponin (the same as ginsenoside), wherein the trace saponin is combined with soluble dietary fiber to absorb bile acid, various enzymes and unsaturated fatty acid, anthracamide, pinecone and the like.

Wherein: plantago ovata husk powder is rich in 80% of dietary fiber, B vitamins and choline, and also contains arabinose, xylose, galactal, semi-dried fatty oil, a small amount of coral glycoside, hydrophilic mucoid amylase (enzyme), polysaccharide molecule (psyum) polysaccharide called (Arabynxylan), glucoside, high-quality vegetable protein and other nutritional ingredients. It can be used for regulating blood sugar, reducing cholesterol content in blood, preventing and treating gastrointestinal diseases and cardiovascular diseases, and promoting health.

Wherein: the noni fruit ferment powder has very high vitamin C, comprises more than 13 vitamins, about 16 mineral elements and about 18 amino acids, wherein the amino acids contain L-arginine which is derived when L-citrulline is converted into L-nitrogen which is used for reducing phlegm, which is a method only for reducing nitrogen in a human body, is an anticancer substance, and also contains various alkaloids, polysaccharides, various natural biological enzymes (enzymes), sitosterol, ursolic acid (ursolic acid) and the like, and can be mainly used for expelling toxin, relaxing the bowels and realizing the effects of beautifying and losing weight.

Wherein: the main active extract of the garcinia cambogia (extract) powder is hydroxycitric acid (HCA, fully known as hydroxyytric), which inhibits (ATP) citrate lyase (AP-irateryase) from leading fat not to be synthesized and inhibits the action of glycolysis (gyolysis) when human glucose is converted into fat, and the inhibition can effectively prevent the glucose in the human body from being converted into fat, thereby realizing the effects of reducing fat and losing weight; in addition, the garcinia cambogia powder also contains various nutrient components such as high cellulose and the like, and provides nutrients for human nutrition supply.

Wherein: the white kidney bean powder contains kidney bean protein, fat, carbohydrate and functional substances with higher activity, such as Phytohemagglutinin (PHA) a amylase inhibitor, polysaccharide, dietary fiber, carotene, saponin substances, flavone, phytohemagglutinin, edible pigment B vitamins and mineral matter elements such as phosphorus, calcium, iron magnesium, potassium, sodium and the like, and is a high-potassium low-sodium food.

And the functional component phaseolamin (also called kidney bean protein, English Paseoln) of the white kidney bean extract is a natural bioactive substance, belongs to one of glycohydrolase preparations, exists in the endosperm of plant seeds, exerts the weight-reducing effect through the inhibition effect of the starch enzyme, is discharged out of the body through gastrointestinal tracts, does not enter a blood circulation system, does not act on the brain center, does not inhibit appetite while reducing weight, has no side effect, and accords with the weight-reducing principle of the world health organization.

Wherein: nisin is a polypeptide consisting of about 34 amino acids, and is a safe natural food preservative without side effects.

Preferably, the cake crust further comprises 850 parts of 700-850 parts of margarine, the margarine can make the whole cake crust more loose, the edible mouthfeel of the cake crust is improved, and meanwhile, the margarine has the effects of adding heat and prolonging life.

Preferably, the filling material adds for peeling mung bean filling material or lotus paste filling material, and according to actual demand, this filling material adds filling and can change into other food filling materials.

Preferably, the filling further comprises 40-50 parts of sweetener, 600 parts of margarine 400-.

Preferably, the novel natural biological enzyme preparation consists of food-grade papain, bromelain, lactase, lipase and pancreatin.

Wherein: papain and bromelain have the effects of stimulating appetite and helping digestion, reducing blood fat and blood pressure, lactase, lipase and pancreatin can effectively hydrolyze body fat, promote fat elimination, reduce the residue or accumulation of hydrolyzed fat in human bodies and realize the effects of healthy, safe and long-acting weight loss and slimming;

among them, preferred are: papain 20 ten thousand u/g; bromelain 20 ten thousand u/g; lactase 1000 u/g; lipase 1500 u/g; and pancreatin 4000 u/g.

Preferably, the sweetener comprises sucralose or aspartame, the aspartame (Nutra, sweet) is a novel high-intensity sweetener, belongs to protein peptide substances, and is also called amino acid sugar, the sweetness of the sweetener is 8-10 times that of cane sugar, and the aspartame can control the body weight and is an ideal sweetener in foods for obese and diabetic patients.

Preferably, the ferment jade cake comprises a cake crust and stuffing;

the cake crust comprises: the cake crust comprises: 850 parts of barley young leaf powder, 2800 parts of wheat gluten flour in naked oats, 22000 parts of peeled mung bean stuffing, 5 parts of vanillin, 14.5 parts of nisin, 850 parts of margarine and a proper amount of water;

the stuffing comprises: 6500 parts of plantain seed shell powder, 6500 parts of noni fruit enzyme powder, 4000 parts of gamboge fruit (extract) powder, 7000 parts of white kidney bean powder, 23200 parts of peeled mung bean stuffing, 2500 parts of novel natural biological enzyme preparation, 45 parts of sweetening agent, 600 parts of big butter, 700 parts of olive oil, 10.7 parts of food additive, 22 parts of nisin, 200 parts of sodium carboxymethylcellulose and a proper amount of water.

Further, a method for making ferment jade cakes is provided, which comprises the following steps:

s01, making the cake crust, which comprises the following steps:

s011: mixing barley young leaf powder, naked oat medium gluten flour, finished stuffing, vanillin and nisin raw materials, pouring the mixture into stirring equipment for fully stirring, adding a proper amount of water, and kneading the mixture into a dough and covering a preservative film for later use;

s012: twisting the dough prepared in the step S011 into a round strip shape, and cutting the dough into single dough cakes for later use;

s02: the preparation of the stuffing specifically comprises the following steps:

s021: filtering Plantago ovata forsk shell powder, noni enzyme powder or lotus leaf powder, garcinia cambogia (extract) powder, white kidney bean powder or chia seed powder to remove impurities, mixing and stirring uniformly, adding stuffing, adding a novel natural biological enzyme preparation, mixing and stirring uniformly again, adding a food additive, nisin and sodium carboxymethylcellulose, adding a proper amount of water, and stirring uniformly to prepare a stuffing solid embryo product;

s022: cutting the prepared filling solid blank into single filling solid blanks through a machine;

s03: stuffing wrapping: rolling each dough cake crust prepared in the step S012, wrapping each solid blank prepared in the step S022 in the rolled dough cake crust, and performing machine mould pressing on the patterns to prepare a finished enzyme jadeite cake blank;

s04: and baking the finished ferment jade cakes in an oven, cooling and packaging to obtain finished products for sale.

Preferably, step S011 is further added with margarine;

step S021 is further added with a sweetener, margarine and olive oil.

Preferably, the dry weight of the individual dough pieces of step S012 is 20 g-28 g; the net weight of the single stuffing solid blank in the step S022 is 43 g-50 g.

The invention has the following beneficial effects: the enzyme jade cake provided by the invention is a green healthy weight-losing food, and through selection of components and contents of cake crust and stuffing, by utilizing biological properties of the components, mutual biophysical property functions of the components and interaction between the components and physiological functions of a human body, the enzyme jade cake can effectively decompose and discharge human fat, expel toxin and relax bowels, realize beauty and weight-losing effects, improve health indexes of human blood pressure, blood fat and the like to realize health-care effects, provide supply of fibers, enzymes and the like required by human health, effectively control rebound after weight-losing, has no side effects, and is a special diet food suitable for obese people to have homology of medicine and food. Further, the preparation method of the ferment jade cake is provided, the single standard monomer of the cake crust and the stuffing is prepared, and then the finished product to be sold is subjected to market supply through stuffing wrapping, baking, cooling and packaging, so that the whole preparation process is simple and effective, and the market effective supply of the healthy food can be quickly realized.

Detailed Description