阅读说明：本技术 一种富锌的黑松露月饼及其制作方法 (Zinc-rich black truffle moon cake and making method thereof ) 是由 张芬 于 2019-10-31 设计创作，主要内容包括：本发明公开了一种富锌的黑松露月饼及其制作方法,该方法包括如下步骤：取黑松露,加水加热至121℃,加入风味蛋白酶,超声条件下酶解30～75min；取上述灭酶后的黑松露,在持续搅拌下滴加锌盐溶液,加热反应,得到富含黑松露多糖锌螯合物的黑松露溶液；按照现有技术的月饼制作工艺,在馅料和芯料中添加上述的黑松露溶液,制得富锌的黑松露月饼。本发明在增强了黑松露多糖的功能特性,使其与锌盐螯合,增强了锌的生物利用度,此外,黑松露多糖作为菌类多糖,对机体调节免疫、降血糖、降血脂、抗氧化等起着重要作用。(The invention discloses a zinc-rich black truffle moon cake and a manufacturing method thereof, wherein the method comprises the following steps: taking truffle, adding water, heating to 121 ℃, adding flavourzyme, and performing enzymolysis for 30-75 min under an ultrasonic condition; dripping a zinc salt solution into the inactivated black truffle under continuous stirring, and heating for reaction to obtain a black truffle solution rich in black truffle polysaccharide zinc chelate; according to the prior art moon cake making process, the black truffle solution is added into the stuffing and the core material to make the zinc-rich black truffle moon cake. The invention enhances the functional characteristics of the truffle polysaccharide, enables the truffle polysaccharide to be chelated with zinc salt, and enhances the bioavailability of zinc.)

1. The manufacturing method of the black truffle moon cake is characterized by comprising the following steps:

(1) pretreating truffle: pulverizing dried truffle, adding water, heating to 121 deg.C, and maintaining for 15-30 min; adding flavourzyme, carrying out enzymolysis for 30-75 min under the ultrasonic condition, and then inactivating enzyme for 10min by boiling water;

in the step (1), the addition amount of the flavourzyme is 0.5-1.0% of the mass of the truffle;

(2) preparing black truffle polysaccharide zinc chelate: dropwise adding a zinc salt solution into the inactivated black truffle under continuous stirring, heating for reacting for 3h, and then treating by a high-voltage pulse electric field to obtain a black truffle solution rich in black truffle polysaccharide zinc chelate;

in the step (2), a zinc salt solution is dropwise added, wherein the mass ratio of the truffle to the zinc salt in the truffle solution is 500: 1-1000: 1;

(3) preparing moon cakes: according to the prior art moon cake making process, the black truffle solution is added into stuffing and core materials to prepare the zinc-rich black truffle moon cake;

in the step (3), adding the black truffle solution into the moon cake stuffing, wherein the addition amount is 3-5% calculated according to the original mass of the black truffle;

in the step (3), the truffle solution is added into the core material of the moon cake, and the addition amount is 30-50% according to the original mass of the truffle.

2. The method of manufacturing according to claim 1, wherein: in the step (1), the crushing is carried out by passing through a 60-mesh screen after crushing.

3. The method of manufacturing according to claim 1, wherein: in the step (1), the water is added, and the mass ratio of the truffle powder to the water is 1:6-1: 12.

4. The method of manufacturing according to claim 1, wherein: in the step (1), the ultrasonic treatment power is 250-600W, and the temperature is 40-55 ℃.

5. The method of manufacturing according to claim 1, wherein: in the step (2), the zinc salt is zinc chloride or zinc complex.

6. The method of manufacturing according to claim 1, wherein: in the step (2), the reaction temperature is heated to 35-70 ℃.

7. The method of manufacturing according to claim 1, wherein: in the step (2), the high-voltage pulse electric field is processed, wherein the parameters of the pulse electric field are 1.0-2.0 kV/cm, the pulse frequency is 15-30 times, the pulse width is 15-20 mus, and the pulse frequency is 1 Hz.

8. The sundew mooncake is characterized in that: is prepared by the method of any one of claims 1 to 7.

9. The sundew mooncake of claim 8, wherein: the chelating rate of zinc is 12.9-15.4%.

Technical Field

The invention belongs to the field of food, and particularly relates to a zinc-rich black truffle moon cake and a manufacturing method thereof.

Background

The moon cake is a traditional food in the mid-autumn festival of China nationality and is also a festival gift for relatives and friends presented in the mid-autumn festival. Due to the characteristics of high fat and high sugar of the moon cake, the moon cake does not meet the modern healthy diet requirements, and healthy novel moon cakes are urgently needed to be developed.

Truffle (Truffle), also known as Truffle, swine shell fungus, physalospora myrtle and the like, belongs to the genus of the family of the tuber of the phylum ascomycete, the genus of the tuber of the family of the phylum western, is a rare edible fungus which can be used as both medicine and food and can be symbiotic with trees, and contains abundant polysaccharides, proteins, amino acids and polyunsaturated fatty acids, and also contains abundant mineral substances and sterols. The fungus polysaccharide has various physiological functions, such as antioxidation, anti-tumor, anticoagulation, blood sugar reduction, blood fat reduction, infection resistance, aging resistance and the like, and has low toxic and side effects, so the fungus polysaccharide is widely concerned.

Along with the improvement of living standard of people, people pay more and more attention to diet health, and the truffle gradually receives attention of consumers due to nutrition and functionality of the truffle, so that the truffle has a good application prospect.

Chinese patent application CN 104542867A, CN 107751310a discloses a method for applying black truffle to moon cake production, however, they all use the original black truffle and do not perform processing production.

The zinc element is one of important trace elements required by human body, the content of the zinc element in the trace elements of the human body is second to that of the iron element, and the zinc element plays a role in converting substances and alternating current energy in the life activity process of the human body. The zinc element is an important metal element participating in enzyme, and researches show that about more than 100 zinc-containing enzymes related to human bodies play an important role in human body metabolism and life activities.

The polysaccharide metal chelate has the characteristics of no toxicity, good biocompatibility, easy absorption by human bodies, high bioavailability and the like. At present, the preparation and application of truffle polysaccharide zinc chelate are rarely reported internationally.

Disclosure of Invention

In order to improve the health care function of the black truffle, the invention mainly aims to provide the preparation method of the zinc-rich black truffle moon cake, which simplifies the polysaccharide purification process, and the prepared black truffle polysaccharide zinc chelate is used for preparing the moon cake, so that other nutrients of the black truffle are reserved, and the energy is saved and the emission is reduced.

The invention also aims to provide the zinc-rich black truffle moon cake prepared by the method.

The purpose of the invention is realized by the following technical scheme:

a method for making a zinc-rich black truffle moon cake comprises the following steps:

(1) pretreating truffle: pulverizing dried truffle, adding water, heating to 121 deg.C, and maintaining for 15-30 min; adding flavourzyme, carrying out enzymolysis for 30-75 min under the ultrasonic condition, and then inactivating enzyme for 10min by boiling water;

the protease enzymolysis treatment can effectively release the binding sites in the combination of the polysaccharide of the truffle and the protein, and the preorder high-temperature treatment and the ultrasonic treatment in the enzymolysis process are favorable for the release of the effective sites of the polysaccharide of the truffle in the enzymolysis process.

Further, in the step (1), the crushing is performed by passing through a 60-mesh screen after the crushing;

further, in the step (1), the water is added, and the mass ratio of the truffle powder to the water is 1:6-1: 12;

further, in the step (1), the addition amount of the flavourzyme is 0.5-1.0% of the mass of the black truffle;

further, in the step (1), the ultrasonic treatment power is 250-600W, and the temperature is 40-55 ℃.

(2) Preparing black truffle polysaccharide zinc chelate: dropwise adding a zinc salt solution into the inactivated black truffle under continuous stirring, heating for reacting for 3h, and then treating by a high-voltage pulse electric field to obtain a black truffle solution rich in black truffle polysaccharide zinc chelate;

further, in the step (2), the zinc salt is zinc chloride or zinc complex;

further, in the step (2), a zinc salt solution is dropwise added, wherein the mass ratio of the black truffle to the zinc salt in the black truffle solution is 500: 1-1000: 1;

further, in the step (2), the heating reaction temperature is 35-70 ℃;

further, in the step (2), the high-voltage pulse electric field is processed, wherein parameters of the pulse electric field are 1.0-2.0 kV/cm, the pulse frequency is 15-30 times, the pulse width is 15-20 mus, and the pulse frequency is 1 Hz.

(3) Preparing moon cakes: according to the prior art moon cake making process, the black truffle solution is added into stuffing and core materials to prepare the zinc-rich black truffle moon cake;

further, in the step (3), adding 3-5% of black truffle solution into the moon cake stuffing (calculated according to the original mass of the black truffle, the black truffle solution is used during preparation, and the same amount of water is reduced);

further, in the step (3), adding 30-50% of black truffle solution into the core material of the moon cake (calculated according to the original mass of the black truffle, the black truffle solution is used during preparation, and the same amount of water is reduced);

the moon cake making process can adopt the moon cake making process in CN 104542867A, CN 107751310A, and substantially comprises the steps of making dough skin (or called dough), making stuffing and core material, wrapping the stuffing, forming, baking and the like.

In the black truffle moon cake prepared by the method, the zinc chelation rate is 12.9-15.4%.

The invention takes the black truffle as the raw material, effectively releases the black truffle polysaccharide through high-efficiency treatment, and prepares the black truffle polysaccharide zinc chelate by combining the black truffle polysaccharide with the zinc salt, thereby enhancing the functional characteristics of the black truffle polysaccharide on the original basis. And the product can be used for making moon cakes, so that the moon cakes have certain health care function.

Compared with the prior art, the invention has the following advantages and effects

1. The invention enhances the functional characteristics of the truffle polysaccharide, enables the truffle polysaccharide to be chelated with zinc salt, and enhances the bioavailability of zinc.

2. The invention fully considers the subsequent application in moon cake processing, simplifies the links of centrifugation, drying and the like in the preparation of the black truffle polysaccharide, and reduces the energy consumption.

Detailed Description

The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.