阅读说明：本技术 一种鲜莲子多酚松饼的制作方法 (Method for making fresh lotus seed polyphenol muffin ) 是由 胡嘉淼 周凤 王振宇 李世洋 林慧婷 于 2019-10-30 设计创作，主要内容包括：本发明公开了一种鲜莲子多酚松饼的制作方法,以优质福建建宁速冻鲜莲为原料,依次经选料、磨粉、酶法萃取、离心、浓缩、真空冷冻干燥得鲜莲子多酚粉制品,备用；再通过与松饼粉、淡奶油、纯牛奶、鸡蛋黄、黄油按一定比例进行配比,焙烤成型,本发明中松饼富含植物多酚,具有抗氧化特性,所以较一般松饼大大提高了益生效果。(The invention discloses a method for preparing a fresh lotus seed polyphenol muffin, which takes quick-frozen fresh lotus seeds of high-quality Fujiangning as a raw material, and obtains a fresh lotus seed polyphenol powder product for later use by material selection, grinding, enzymatic extraction, centrifugation, concentration and vacuum freeze drying; the invention relates to a method for preparing a health-care biscuit, which comprises the steps of mixing the health-care biscuit with muffin powder, light cream, pure milk, egg yolk and butter according to a certain proportion, and baking to form.)

1. A method for making fresh lotus seed polyphenol muffin is characterized by comprising the following steps:

step 1: selecting quick-frozen fresh lotus with water content of 31%, freeze-drying to water content below 4%, pulverizing for 30s with an ultramicro pulverizer to obtain fresh lotus powder, sealing, and placing into a dryer for use;

step 2: accurately weighing a certain amount of the fresh lotus powder in the step 1, adding papain and alpha-amylase, adding water according to a material-liquid ratio of 1:8 g/ml, oscillating in a water bath for 1.5 h, after completing enzymolysis, adding a corresponding amount of ethanol solution with the volume concentration of 50% according to a material-liquid ratio of 1:17g/ml, and leaching for 2.3 h;

and step 3: and 2, performing solid-liquid separation on the mixture extracted in the step 2 by using a centrifugal machine, separating out supernate and residues, and mixing the residues according to a material-liquid ratio of 1: adding water into the mixture at a concentration of 8 g/ml, continuously performing enzymolysis, leaching and separation, repeating for 2 times, combining supernate, and concentrating the supernate to obtain a fresh lotus seed polyphenol concentrated solution;

and 4, step 4: freeze drying fresh semen Nelumbinis polyphenol concentrated solution at low temperature to remove solvent to obtain powdered fresh semen Nelumbinis polyphenol extract, and sealing;

and 5: respectively taking 20-30% of fresh lotus seed polyphenol extract, 30-50% of muffin powder, 2-5% of unsalted butter, 10-18% of pure milk, 10-15% of egg yolk and 3-8% of butter according to the mass ratio, wherein the sum of the substances is 100%, then mixing and stirring by a stirrer, standing the dough for 10min at the temperature of 25 ℃;

step 6: coating edible oil on the bottom of the muffin machine, adjusting to a certain temperature, and preheating for a period of time;

and 7: putting the dough into a muffin machine to be heated until the thickness is expanded, and taking the dough out of the machine when the surface of the dough reaches 2-3 cm and the surface is golden;

and 8, naturally radiating for 20 minutes, trimming edges of the cooled product, selecting, weighing, packaging and warehousing.

2. The method for making the fresh lotus seed polyphenol muffin as claimed in claim 1, wherein in step 1, the crushed fresh lotus seed powder is screened by a 40-mesh sieve.

3. The method for making the fresh lotus seed polyphenol muffin as claimed in claim 1, wherein the enzyme activity of the papain in the step 2 is 8 x 10⁵The enzyme activity of U/g, alpha-amylase is 4 multiplied by 10⁴U/g, the addition amount is respectively 2mg/g and 1.5mg/g based on the fresh lotus powder.

4. The method for making the fresh lotus seed polyphenol muffin as claimed in claim 1, wherein in step 3, the rotation speed of a centrifuge is 4000 r/min, the centrifugation temperature is 23 ℃, and the centrifugation time is 10-20 min; concentrating at 40-50 deg.C and vacuum degree of 0.5-0.9 MPa, and concentrating the supernatant to density of 1.2 + -0.02 g/cm³。

5. The method for making the fresh lotus seed polyphenol muffin according to claim 1, wherein the specific operations of the low-temperature freeze drying treatment of the fresh lotus seed polyphenol concentrated solution in the step 4 are as follows: precooling fresh lotus seed polyphenol concentrated solution for 12-16 h at the temperature of-30 ℃ to-50 ℃, then carrying out vacuum freeze drying, controlling the material temperature to be below-60 ℃ for 18-24 h, controlling the vacuum degree to be 5-10Pa, and discharging when the water content is lower than 5% at the end point of drying.

6. The method as claimed in claim 1, wherein the step 5 comprises stirring the fresh lotus seed polyphenol cake, the cake powder and the egg yolk, adding the pure milk, the unsalted butter and the butter in sequence, and stirring until the mixture is bright and fine.

7. The method for making the fresh lotus seed polyphenol muffin as claimed in claim 1, wherein the preheating temperature in step 6 is 190 ℃ and the preheating time is 5-10 min.

Technical Field

Background

Lotus seeds are fruits or seeds of lotus of Nymphaeaceae, and are considered by traditional Chinese medicine to be neutral in nature, sweet and astringent, and enter heart, lung and kidney channels. Has effects in invigorating spleen, benefiting lung, nourishing heart, invigorating kidney, and strengthening intestine. It is suitable for treating palpitation, insomnia, asthenia, spermatorrhea, leukorrhagia, and chronic abdominal diseases. It is clinically used for treating bitter taste and dry throat, dysphoria with smothery sensation, chronic gonorrhea, dysentery, etc. The lotus seed has high nutritive value, contains rich protein, fat and carbohydrate, has rich calcium, phosphorus and potassium contents, can form components of bones and teeth, and has the effects of promoting blood coagulation, activating certain enzymes, maintaining nerve conductivity, tranquilizing nerves, maintaining muscle flexibility and heart beat rhythm and the like. Abundant phosphorus is also a main component of nuclear protein, helps the organism to metabolize protein, fat and carbohydrate, maintains acid-base balance and plays an important role in the formation of sperms. Lotus seed has the effects of nourishing heart and tranquilizing mind. The health food is suitable for middle aged and elderly people, especially brain workers, and has effects of strengthening brain, improving memory, improving work efficiency, and preventing senile dementia. The lotus seed has the effects of tonifying heart and kidney, invigorating spleen and arresting diarrhea, and securing essence and soothing nerves. Meanwhile, the yellow lotus plumule in the middle of the lotus seed also contains a large amount of alkaloid, has very obvious cardiotonic effect, can effectively improve the cardiac function after being eaten by people at ordinary times, can prevent arrhythmia, and can reduce the occurrence of various common heart diseases such as myocardial weakness, myocardial ischemia and the like.

Plant polyphenols refer to the collective state of many cyclic compounds usually present in the polyphenol material in plants, i.e., many phenolic substances appear together, and are called "polyphenols", and include phenolic acids, flavonoids, isoflavones, anthocyanins, tannins, catechins, anthocyanins, and the like. Fresh lotus seed polyphenol (polyphenol extracted from fresh lotus seeds) contains various free phenols, is rich in harmful free radicals, has the effects and the capabilities of preventing cell lipid from being oxidized, and can effectively reduce the generation of endogenous purine, thereby obviously reducing the uric acid level in blood. The addition of the fresh lotus polyphenol in the muffin can effectively reduce blood uric acid, is beneficial to controlling gout recurrence, and has the efficacy of reducing blood sugar and the like. Therefore, the fresh lotus polyphenol muffin of the invention has unique effect in disease prevention.

Disclosure of Invention

The invention aims to provide the fresh lotus polyphenol which is convenient for consumers to carry and eat in daily life, and fully maintains the nutrition and health care value of the fresh lotus.

In order to realize the purpose of the invention, the following technical scheme is adopted:

a method for making fresh lotus seed polyphenol muffin comprises the following steps:

step 1: selecting quick-frozen fresh lotus of Fujiangning, wherein the water content is 31%, freeze-drying until the water content is below 4%, pulverizing for about 30s by using an ultra-micro pulverizer, sieving by using a 40-mesh sieve to obtain fresh lotus dry powder, sealing and placing into a dryer for later use;

step 2: accurately weighing a certain amount of the fresh lotus powder in the step 1, and adding 2mg/g of papain (8 multiplied by 10) based on the mass of the fresh lotus powder⁵U/g) and 1.5mg/g of peaking alpha-amylase (4X 10)⁴U/g), adding water according to the feed-liquid ratio of 1:8 (g/ml), oscillating in a water bath, carrying out enzymolysis for 1.5 h, adding a quantitative 50% ethanol solution according to the feed-liquid ratio of 1:17g/ml after the enzymolysis is finished, and leaching for 2.3 h;

and step 3: and 2, performing solid-liquid separation on the mixture extracted in the step 2 by using a horizontal screw centrifuge, separating out supernate and residues, and mixing the residues according to a material-liquid ratio of 1: adding water into the mixture at a concentration of 8 g/ml, continuously performing enzymolysis, leaching and separation, repeating for 2 times, combining the supernate, transferring the supernate to a concentration device (a rotary evaporator), and further heating to evaporate water and a solvent to achieve the purpose of concentration to obtain a fresh lotus seed polyphenol concentrated solution;

and 4, step 4: placing the fresh lotus seed polyphenol concentrated solution into a freezing tray, sealing, and then sending into a freezing chamber for precooling, controlling the temperature to be-30 ℃ to-50 ℃, and taking the temperature of materials in the chamber to be reduced to the set temperature as an end point for 12-16 h;

and 5: after pre-freezing, quickly transferring the frozen fresh lotus seed polyphenol concentrated solution from a freezing chamber into a working bin of a vacuum freeze dryer, performing vacuum freeze drying, controlling the material temperature to be below-60 ℃, controlling the material temperature for 18-24 h, controlling the vacuum degree to be 5-10Pa, and discharging at the drying end point when the water content is lower than 5 percent: before the vacuum freeze dryer is opened to discharge, dry air which is subjected to sterile filtration and has the humidity of not higher than 10% is introduced into a drying bin to be subjected to vacuum breaking, and the discharged material is easy to regain moisture and condense, so that a finished product (a powdery fresh lotus seed polyphenol extract) needs to be sealed in a bottle and a bag in time for later use;

step 6: respectively taking 20-30% of fresh lotus seed polyphenol extract, 30-50% of muffin powder and 10-15% of egg yolk according to the mass ratio, stirring in advance, after uniformly stirring and mixing, sequentially adding 10-18% of pure milk, 2-5% of unsalted butter and 3-8% of butter, stirring in a stirrer, wherein the sum of the substances is 100%, and after stirring, placing the dough for 10min at the temperature of 25 ℃;

and 7: coating edible oil at the bottom of the muffin machine, and preheating for 5-10min at 190 ℃ and at 170-;

and 8: putting the dough into a preheated muffin machine, heating for 3-5 min until the thickness is expanded, and taking out the dough when the surface of the dough reaches 2-3 cm and is golden;

and step 9: naturally radiating for about 20 min, trimming edges of the cooled products, sorting, weighing (150 plus 200 g/piece), packaging and warehousing.

In the step 3, the rotating speed of the centrifugal machine is 4000 r/min, the centrifugal temperature is 23 ℃, and the centrifugal time is 10-20 min; concentrating at 40-50 deg.C and vacuum degree of 0.5-0.9 MPa, and concentrating the supernatant to density of 1.2 + -0.02 g/cm³。

The invention has the beneficial effects that:

the method adopts alpha-amylase and papain for compound enzymolysis, and then extracts under 50% ethanol concentration to finally obtain the fresh lotus polyphenol extract, compared with the traditional solvent extraction, the extraction rate of polyphenol is greatly increased and reaches 19.6 mg/g, 90% ethanol is adopted compared with flavine and the like, the material-liquid ratio is 1:15, the water bath extraction at 60 ℃ is 1.5 h, the extraction rate of polyphenol obtained by 3 times of extraction is 7.58 mg/g, and is improved by more than 2 times. In addition, the existing lotus seed polyphenol is usually extracted from the dried lotus, and has great influence (total amount, components and content) on the polyphenol. In addition, the extract liquor is concentrated at low temperature, the loss of physiological components such as polyphenol is effectively avoided, the organic solvent ethanol is removed, the concentrated solution is dried in a vacuum freezing drying mode, the quality, the color and the effective components of the fresh lotus are less influenced, the fresh lotus polyphenol, the muffin powder, unsalted butter, pure milk, egg yolk and butter are proportioned according to a certain proportion, and then the muffin is prepared into a finished product by a muffin machine.

Drawings

FIG. 1 is an appearance diagram of fresh lotus;

figure 2 is an appearance picture of fresh lotus seed polyphenol muffin.

DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION

The present invention is further illustrated by the following examples, but the scope of the present invention is not limited to the following examples.