阅读说明：本技术 一种葛根糕点及其制备方法 (Kudzuvine root cake and preparation method thereof ) 是由 钟虹光 尧梅香 吴银琴 付玉梅 程圆 于 2019-12-05 设计创作，主要内容包括：本发明涉及一种葛根糕点及其制备方法,采用的技术方案是：按以下重量份原料配比：葛根粉5份—30份、甜味剂不超过40份、葛根提取液5份—20份、抗老化剂0.5份—20份、胶凝剂0.5份—3份、酸味调节剂0.01份—1份、防腐剂不超过1份制成糕点。由于葛粉以及葛根提取液中富含葛根素等异黄酮素,使得制取的糕点具有较高的营养价值和保健功能,相对于现有技术而言,本发明不需要即时冲调,食用更加方便。(The invention relates to a kudzuvine root cake and a preparation method thereof, and adopts the technical scheme that: the formula comprises the following raw materials in parts by weight: the cake is prepared from 5-30 parts of kudzuvine root powder, no more than 40 parts of sweetening agent, 5-20 parts of kudzuvine root extract, 0.5-20 parts of anti-aging agent, 0.5-3 parts of gelatinizing agent, 0.01-1 part of acidity regulator and no more than 1 part of preservative. The kudzu powder and the kudzu root extract are rich in isoflavone such as puerarin, so that the prepared cake has higher nutritional value and health care function.)

1. The kudzu vine root cake is characterized by being prepared from the following raw materials in parts by weight: 5 to 30 portions of kudzuvine root powder, no more than 40 portions of sweetening agent, 5 to 20 portions of kudzuvine root extract, 0.5 to 20 portions of anti-aging agent, 0.5 to 3 portions of gelatinizing agent, 0.01 to 1 portion of acidity regulator and no more than 1 portion of preservative.

2. The kudzu root cake according to claim 1, wherein the raw material further comprises hawthorn, red date or rose.

3. The radix puerariae pastry according to claim 1, wherein the sweetener is one or more of white granulated sugar, brown sugar, rock candy, sucralose, fructo-oligosaccharide, maltitol and stevioside.

4. The kudzu cake as set forth in claim 1, wherein the antiaging agent comprises one or more of maltodextrin, hydroxypropyl distarch phosphate, acetylated distarch phosphate, and acetylated distarch adipate.

5. The kudzu root cake according to claim 1, wherein the gelling agent comprises one or more of carrageenan, konjac gum, agar, xanthan gum and gelatin.

6. The kudzu root cake as claimed in claim 1, wherein the acidity regulator comprises one or more of citric acid, malic acid, sodium citrate and tartaric acid.

7. The radix puerariae pastry as claimed in claim 1, wherein the preservative comprises one or more of potassium sorbate, sodium dehydroacetate, calcium propionate and sodium lactate.

8. A preparation method of a radix puerariae cake is characterized by comprising the following steps:

s1: weighing raw and auxiliary materials;

specifically, the raw and auxiliary materials comprise 5-30 parts of kudzuvine root powder, no more than 40 parts of sweetening agent, 5-20 parts of kudzuvine root extracting solution, 0.5-20 parts of anti-aging agent, 0.5-3 parts of gelatinizing agent, 0.01-1 part of acidity regulator and no more than 1 part of preservative.

S2: mixing radix Puerariae powder, sweetener, antiaging agent, gelatinizer, acidity regulator, and antiseptic to obtain powder mixture;

s3: mixing radix Puerariae extract with water to obtain liquid mixture;

s4: mixing the powdery mixture and the liquid mixture, and then putting the mixture into a boiling water bath to heat for 0.5 to 1 hour for gelatinization;

s5: cooling and molding the paste after gelatinization.

9. The preparation method of the radix puerariae cake according to claim 1, wherein the radix puerariae extract is extracted by the following steps:

weighing a certain amount of kudzuvine root, extracting the kudzuvine root for 2 times in 10-20 times of boiling water for 0.5-2 hours, collecting and combining extracting solutions, and concentrating the extracting solutions into thick paste.

10. The preparation method of kudzu root cake according to any one of claims 7 to 9, wherein the raw and auxiliary materials further include hawthorn, red date or rose.

Technical Field

The application relates to the field of foods, in particular to a kudzuvine root cake and a preparation method thereof.

Background

The kudzu root is perennial vine plant of leguminous family, and is a dual-purpose resource of medicine and food determined by the Ministry of health of China. The radix Puerariae is rich in starch, puerarin and flavonoids, and has effects of clearing away heat and toxic materials, promoting fluid production, quenching thirst, invigorating kidney, invigorating spleen, benefiting stomach, tranquilizing mind, clearing heart fire, improving eyesight, caring skin, loosening bowel to relieve constipation, relieving hangover, etc. The kudzu vine root powder processed by the kudzu vine root has a great number of medicinal and medical values of the kudzu vine root, has a high edible value, is more convenient to eat or drink, and is a tonic product suitable for people of all ages.

Kudzu vine root is widely concerned because of its rich medicinal herbs resource, good curative effect, high safety and the like. At present, modern diseases such as social cardiovascular and cerebrovascular diseases, diabetes and the like seriously threaten the health of human beings, and the kudzu root which is a traditional plant used as both medicine and food has better effect on preventing and treating the diseases. As the kudzu root has various efficacies and utilization values, the attention of relevant manufacturers is attracted, and the development of various medicines and nutritional health-care foods which are suitable for the needs of consumers has very important economic significance and social significance.

The research and analysis of the kudzuvine root are based on various pharmacological and chemical analysis, and the utilization of the kudzuvine root powder only stays in instant mixing at present, such as health-care foods of pure raw kudzuvine root powder, instant kudzuvine root powder, kudzuvine root nutrition powder and the like. The instant soup is very inconvenient to eat due to the need of instant brewing.

Disclosure of Invention

In order to overcome the defects in the technology, the invention provides a kudzuvine root cake, which comprises the following specific scheme:

a radix puerariae cake is prepared from the following raw materials in parts by weight: 5 to 30 portions of kudzuvine root powder, no more than 40 portions of sweetening agent, 5 to 20 portions of kudzuvine root extract, 0.5 to 20 portions of anti-aging agent, 0.5 to 3 portions of gelatinizing agent, 0.01 to 1 portion of acidity regulator and no more than 1 portion of preservative.

In the radix puerariae cake, the sweetening agent is one or more of white granulated sugar, brown sugar, crystal sugar, sucralose, fructo-oligosaccharide, maltitol and stevioside.

In the radix puerariae cake, the anti-aging agent is one or more of maltodextrin, hydroxypropyl distarch phosphate, acetylated distarch phosphate and acetylated distarch adipate.

In the kudzu root cake, the gelling agent is one or more of carrageenan, konjac glucomannan, agar, xanthan gum and gelatin.

In the kudzu root cake, the acidity regulator comprises one or more of citric acid, malic acid, sodium citrate and tartaric acid.

In the radix puerariae cake, the preservative comprises one or more of potassium sorbate, sodium dehydroacetate, calcium propionate and sodium lactate.

The kudzu root cake can be added with raw and auxiliary materials including hawthorn, red date or rose to prepare products with different tastes.

The invention also provides a preparation method of the kudzuvine root cake, which comprises the following steps:

s1: weighing raw and auxiliary materials;

specifically, the raw and auxiliary materials comprise 5-30 parts of kudzuvine root powder, no more than 40 parts of sweetening agent, 5-20 parts of kudzuvine root extracting solution, 0.5-20 parts of anti-aging agent, 0.5-3 parts of gelatinizing agent, 0.01-1 part of acidity regulator and no more than 1 part of preservative.

S2: mixing radix Puerariae powder, sweetener, antiaging agent, gelatinizer, acidity regulator, and antiseptic to obtain powder mixture;

s3: mixing radix Puerariae extract with water to obtain liquid mixture;

s4: mixing the powdery mixture and the liquid mixture, and then putting the mixture into a boiling water bath to heat for 0.5 to 1 hour for gelatinization;

s5: cooling and molding the paste after gelatinization.

In the preparation method of the kudzu root cake, the kudzu root extracting solution is extracted by the following steps:

weighing a certain amount of kudzuvine root, extracting the kudzuvine root for 2 times in 10-20 times of boiling water for 0.5-2 hours, collecting and combining extracting solutions, and concentrating the extracting solutions into thick paste.

In the preparation method of the kudzu root cake, the raw and auxiliary materials also comprise hawthorn, red dates or roses.

The invention has the beneficial effects that:

because the kudzu powder and the kudzu root extract are rich in isoflavone such as puerarin and the like, the prepared cake has higher nutritional value and health care function, and compared with the prior art (pure kudzu root powder, instant kudzu root powder and kudzu root nutritional powder), the cake does not need to be prepared immediately and is more convenient to eat. Moreover, hawthorn, red date or rose and the like can be added into the cake making materials to meet the taste requirements of more eaters.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.