阅读说明：本技术 一种营养增效石斛黄粑及其制备方法 (Nutrient synergistic dendrobium yellow rice cake and preparation method thereof ) 是由 母应春 苏伟 张凼伟 安连霞 周荣梅 任婷婷 于 2021-09-15 设计创作，主要内容包括：本发明公开了一种营养增效石斛黄粑及其制备方法,主要是通过将新鲜石斛榨汁后添加到黄粑中,实现营养增效的目的,所发明的营养增效石斛黄粑包括以下重量份数的原料：石斛汁5-15份、黄豆15-35份、糯米30-55份、粳米5-30份,本发明通过温和的蒸煮发酵工艺去除了石斛的寒性,添加石斛得到黄粑中9,10-环氧十八烯酸、对苯二酚、4-羟基-6-甲基-2-吡喃酮、油酸、L-亮氨酸、麦芽酚、咪唑乙酸等抗氧化物质显著增加,不仅增加了石斛产品的营养特性,同时石斛中的麦芽酚可显著增加产品的甜味,与普通黄粑制作工艺相比,在不添加白糖的情况下,也能给人一种愉悦的甜味感官。本产品工艺简单,可推广规模化、工厂化生产应用。(The invention discloses a nutrition-enhanced dendrobium yellow cake and a preparation method thereof, which mainly realizes the purpose of nutrition enhancement by adding fresh dendrobium into the yellow cake after juicing, and the nutrition-enhanced dendrobium yellow cake comprises the following raw materials in parts by weight: 5-15 parts of dendrobe juice, 15-35 parts of soybean, 30-55 parts of glutinous rice and 5-30 parts of polished round-grained rice, the cold property of dendrobe is removed through a mild cooking fermentation process, antioxidant substances such as 9, 10-epoxy octadecenoic acid, hydroquinone, 4-hydroxy-6-methyl-2-pyrone, oleic acid, L-leucine, maltol, imidazole acetic acid and the like in the yellow cake obtained by adding dendrobe are obviously increased, the nutritional characteristics of dendrobe products are increased, meanwhile, the maltol in dendrobe can obviously increase the sweet taste of the products, and compared with a common yellow cake making process, the yellow cake can also give people a pleasant sweet taste sense under the condition of not adding white sugar. The product has simple process, and can be popularized, produced and applied in large scale and industrialized production.)

1. The nutrition-enhanced dendrobium yellow rice cake is characterized by comprising the following raw materials in parts by weight: 5-15 parts of dendrobium juice, 15-35 parts of soybeans, 30-55 parts of sticky rice and 5-30 parts of polished round-grained rice.

2. The nutrient-synergistic dendrobium yellow rice cake as claimed in claim 1, which is characterized by comprising the following raw materials in parts by weight: 8-12 parts of dendrobium juice, 20-30 parts of soybeans, 35-45 parts of sticky rice and 10-25 parts of polished round-grained rice.

3. The nutrient-synergistic dendrobium yellow rice cake as claimed in claim 1, which is characterized by comprising the following raw materials in parts by weight: 10 parts of dendrobium juice, 30 parts of soybeans, 40 parts of sticky rice and 20 parts of polished round-grained rice.

4. The nutrient-synergistic dendrobium yellow cake as claimed in claim 1, wherein the dendrobium juice is obtained by mixing 1 part by weight of fresh dendrobium with 3-10 parts by weight of water, crushing and filtering the mixture by a beater.

5. The manufacturing method of the nutrition-enhanced dendrobium yellow cake as claimed in any one of claims 1 to 4, characterized by comprising the following steps:

A. soaking semen oryzae Sativae and semen glycines, and grinding to obtain rice and soybean milk;

B. steaming glutinous rice to obtain glutinous rice;

C. mixing the glutinous rice obtained in the step B with the rice bean milk obtained in the step A, stirring, and slowly adding the dendrobe juice during stirring to obtain a paste mixture;

D. and D, wrapping the paste mixture obtained in the step C with one or two of ginger leaf, rice dumpling leaf and bamboo leaf, steaming and fermenting to obtain the nutrient-synergistic dendrobium yellow rice cake finished product.

6. The method for making the dendrobium yellow cake as claimed in claim 5, wherein the soaking time in step A is 3-8 hours, and the soaking temperature is 35-40 ℃.

7. The method for making the dendrobe yellow cake as claimed in claim 5, wherein the steaming fermentation process in the step D is as follows: firstly, carrying out high-temperature cooking on the wrapped and molded nutrition-enhanced dendrobium yellow cake in a closed wood steamer for 3-6 hours, controlling the temperature at 100 ℃ and 120 ℃ and the pressure at 1.0-1.5 MPa; then naturally cooling to 40-60 ℃, and keeping the temperature for 24-48 hours to obtain the finished product.

8. The nutrition-enhanced dendrobe yellow cake as claimed in any one of claims 1 to 4, which has the nutrition effect of preventing atherosclerosis.

9. The nutrition-enhanced dendrobe yellow cake as claimed in any one of claims 1 to 4, which has the nutrition effect of whitening skin.

10. The nutrition-enhanced dendrobe yellow cake as claimed in any one of claims 1 to 4, which is edible for diabetics.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a dendrobium yellow rice cake with nutrition and synergism and a manufacturing method thereof.

Background

Yellow cake is a famous special snack in Sichuan and Guizhou, and is especially known as Luzhou yellow cake, Qianxi yellow cake, Van' an yellow cake and Zunyi yellow cake. Because the steamed yellow rice cake is red and bright in color and sweet in taste, people always misunderstand that a large amount of brown sugar is added into the yellow rice cake to color and season, but otherwise, the yellow and sweet taste of the yellow rice cake is completely dependent on the long steaming. The glutinous rice mixed with the soybean milk is cooked and fermented for a long time in a closed wooden steamer to decompose a large amount of sugar, the color of the glutinous rice is changed from white to yellow, and the glutinous rice is more fragrant and glutinous, so that the glutinous rice is named, and the glutinous rice is the biggest characteristic of the yellow rice cake, namely the natural color and the original flavor. The original color and flavor are food and people, so that the yellow rice cake is a delicious food with rich emotion. In addition, the leaves wrapping the yellow rice cake are also taught, the materials are selected from different places, the yellow rice cake mainly comprises ginger leaves, rice dumpling leaves, bamboo leaves and the like, and one kind of leaves can be used independently or a plurality of kinds of leaves can be mixed. Dendrobe is a large genus of orchids, and is about 1500 varieties worldwide. The medicinal dendrobium nobile recorded in the 2015 edition of Chinese pharmacopoeia has 4 types: dendrobium nobile lindl, dendrobium fimbriatum, dendrobium chrysotoxum and dendrobium officinale, particularly dendrobium officinale which is the most famous. The chemical components of dendrobium are complex and various. Mainly comprises polysaccharides, alkaloids, flavonoids, phenanthrenes, bibenzenes, volatile oils, amino acids, trace elements and the like, wherein the main functions are certain dendrobium polysaccharides and dendrobium alkalies; in terms of pharmacological action and health care action, the dendrobium has the effects of resisting oxidation, reducing uric acid, resisting tumor, resisting fatigue, reducing blood sugar, regulating immunity and the like.

The dendrobium industry is developed in China for several years, and is developed into series products such as medicines, health-care foods, cosmetics and the like, and the medicines and the health-care foods are mainly sold in the market. The dendrobium nobile and the yellow rice cake are combined to develop a new product, the dendrobium nobile and the yellow rice cake have rich nutrition and unique flavor, and after the dendrobium nobile and the yellow rice cake are combined, the taste is more novel and unique, and the health care effect is better.

Disclosure of Invention

The invention aims to provide a dendrobium yellow rice cake with nutrition and synergism and a preparation method thereof. The dendrobium juice is added in the preparation process of the yellow cake, the cold property of the dendrobium is removed by utilizing a mild cooking fermentation process, the nutritional characteristics of the yellow cake are improved, and meanwhile, the taste of the product is improved, so that the product still has a pleasant sweet taste sense under the condition that white sugar is not added.

The purpose of the invention and the main technical problem of solving the invention are realized by adopting the following technical scheme: a nutrition-enhanced dendrobium yellow cake comprises the following raw materials in parts by weight: 5-15 parts of dendrobium juice, 15-35 parts of soybeans, 30-55 parts of sticky rice and 5-30 parts of polished round-grained rice.

A nutrition-enhanced dendrobium yellow cake comprises the following raw materials in parts by weight: 8-12 parts of dendrobium juice, 20-30 parts of soybeans, 35-45 parts of sticky rice and 10-25 parts of polished round-grained rice.

A nutrition-enhanced dendrobium yellow cake comprises the following raw materials in parts by weight: 10 parts of dendrobium juice, 30 parts of soybeans, 40 parts of sticky rice and 20 parts of polished round-grained rice.

The dendrobium juice is obtained by mixing 1 part of fresh dendrobium by weight with 3-10 parts of water by weight and crushing and filtering the mixture by a beater.

The preparation method of the nutrient-synergistic dendrobium yellow rice cake comprises the following steps:

A. soaking semen oryzae Sativae and semen glycines, and grinding to obtain rice and soybean milk;

B. steaming glutinous rice to obtain glutinous rice;

C. mixing the glutinous rice obtained in the step B with the rice bean milk obtained in the step A, stirring, and slowly adding the dendrobe juice during stirring to obtain a paste mixture;

D. and D, wrapping the paste mixture obtained in the step C with one or two of ginger leaf, rice dumpling leaf and bamboo leaf, steaming and fermenting to obtain the nutrient-synergistic dendrobium yellow rice cake finished product.

Wherein the soaking time in the step A is 3-8 hours, and the soaking temperature is 35-40 ℃.

Wherein the steaming fermentation process in the step D comprises the following steps: firstly, carrying out high-temperature cooking on the wrapped and molded nutrition-enhanced dendrobium yellow cake in a closed wood steamer for 3-6 hours, controlling the temperature at 100 ℃ and 120 ℃ and the pressure at 1.0-1.5 MPa; then naturally cooling to 40-60 ℃, and keeping the temperature for 24-48 hours to obtain the finished product.

The nutrition synergistic dendrobium nobile yellow cake has the nutrition effect of preventing atherosclerosis.

The nutrient synergistic dendrobium yellow cake has the nutrient effect of whitening skin.

The dendrobium yellow rice cake with the nutrition synergism can be eaten by diabetics.

Compared with the prior art, the invention has the obvious advantages and beneficial effects, in particular to the following points.

(1) The invention removes the cold property of the dendrobium juice by using a mild cooking fermentation process.

(2) By adding the dendrobe juice into the yellow cake, the antioxidant substances such as 9, 10-epoxy octadecenoic acid, hydroquinone, 4-hydroxy-6-methyl-2-pyrone, oleic acid, L-leucine, maltol, imidazole acetic acid and the like in the yellow cake are obviously increased, and the nutritional characteristics of the product are improved.

(3) Due to the addition of the dendrobium juice, the use of white sugar in the preparation process of the yellow rice cake is avoided, and a pleasant sweet sense is still given to people under the condition that the white sugar is not suitable.

Detailed Description

The following describes in detail a specific implementation of the dendrobium yellow rice cake with nutrition enhancing effect and the manufacturing method thereof according to the present invention with reference to the following embodiments.

Example 1

A nutrition-enhanced dendrobium yellow cake comprises the following raw materials in parts by weight: 5 parts of dendrobium juice, 35 parts of soybeans, 30 parts of sticky rice and 30 parts of polished round-grained rice.

The dendrobium juice is obtained by mixing 1 part of fresh dendrobium by weight with 3 parts of water by weight, and crushing and filtering the mixture by a beater.

The preparation method of the nutrient-synergistic dendrobium yellow rice cake comprises the following steps:

A. soaking semen oryzae Sativae and semen glycines, and grinding to obtain rice and soybean milk;

B. steaming glutinous rice to obtain glutinous rice;

C. mixing the glutinous rice obtained in the step B with the rice bean milk obtained in the step A, stirring, and slowly adding the dendrobe juice during stirring to obtain a paste mixture;

D. and D, wrapping the paste mixture obtained in the step C with one or two of ginger leaf, rice dumpling leaf and bamboo leaf, steaming and fermenting to obtain the nutrient-synergistic dendrobium yellow rice cake finished product.

Wherein the soaking time in the step A is 8 hours, and the soaking temperature is 35 ℃.

Wherein the steaming fermentation process in the step D comprises the following steps: firstly, carrying out high-temperature cooking on the wrapped and molded nutrition-enhanced dendrobium yellow rice cake in a closed wooden steamer for 6 hours, controlling the temperature to be 100 ℃ and the pressure to be 1.5 MPa; then naturally cooling to 40 ℃, and keeping the temperature for 48 hours to obtain the finished product.

The nutrition synergistic dendrobium nobile yellow cake has the nutrition effect of preventing atherosclerosis.

The nutrient synergistic dendrobium yellow cake has the nutrient effect of whitening skin.

The dendrobium yellow rice cake with the nutrition synergism can be eaten by diabetics.

Example 2

A nutrition-enhanced dendrobium yellow cake comprises the following raw materials in parts by weight: 12 parts of dendrobium juice, 28 parts of soybeans, 40 parts of sticky rice and 20 parts of polished round-grained rice.

The dendrobium juice is obtained by mixing 1 part of fresh dendrobium by weight with 5 parts of water by weight, and crushing and filtering the mixture by a beater.

The preparation method of the nutrient-synergistic dendrobium yellow rice cake comprises the following steps:

A. soaking semen oryzae Sativae and semen glycines, and grinding to obtain rice and soybean milk;

B. steaming glutinous rice to obtain glutinous rice;

C. mixing the glutinous rice obtained in the step B with the rice bean milk obtained in the step A, stirring, and slowly adding the dendrobe juice during stirring to obtain a paste mixture;

D. and D, wrapping the paste mixture obtained in the step C with one or two of ginger leaf, rice dumpling leaf and bamboo leaf, steaming and fermenting to obtain the nutrient-synergistic dendrobium yellow rice cake finished product.

Wherein the soaking time in the step A is 6 hours, and the soaking temperature is 38 ℃.

Wherein the steaming fermentation process in the step D comprises the following steps: firstly, carrying out high-temperature cooking on a wrapped and molded nutrition-enhanced dendrobium yellow cake in a closed wooden steamer for 5 hours, controlling the temperature to be 110 ℃ and the pressure to be 1.2 MPa; then naturally cooling to 50 ℃, and keeping the temperature for 36 hours to obtain a finished product.

The nutrition synergistic dendrobium nobile yellow cake has the nutrition effect of preventing atherosclerosis.

The nutrient synergistic dendrobium yellow cake has the nutrient effect of whitening skin.

The dendrobium yellow rice cake with the nutrition synergism can be eaten by diabetics.

Example 3

A nutrition-enhanced dendrobium yellow cake comprises the following raw materials in parts by weight: 10 parts of dendrobium juice, 30 parts of soybeans, 40 parts of sticky rice and 20 parts of polished round-grained rice.

The dendrobium juice is obtained by mixing 1 part of fresh dendrobium by weight with 8 parts of water by weight, and crushing and filtering the mixture by a beater.

The preparation method of the nutrient-synergistic dendrobium yellow rice cake comprises the following steps:

A. soaking semen oryzae Sativae and semen glycines, and grinding to obtain rice and soybean milk;

B. steaming glutinous rice to obtain glutinous rice;

C. mixing the glutinous rice obtained in the step B with the rice bean milk obtained in the step A, stirring, and slowly adding the dendrobe juice during stirring to obtain a paste mixture;

D. and D, wrapping the paste mixture obtained in the step C with one or two of ginger leaf, rice dumpling leaf and bamboo leaf, steaming and fermenting to obtain the nutrient-synergistic dendrobium yellow rice cake finished product.

Wherein the soaking time in the step A is 8 hours, and the soaking temperature is 35 ℃.

Wherein the steaming fermentation process in the step D comprises the following steps: firstly, carrying out high-temperature cooking on a wrapped and molded nutrition-enhanced dendrobium yellow cake in a closed wooden steamer for 3 hours, controlling the temperature to be 120 ℃ and the pressure to be 1.5 MPa; then naturally cooling to 60 ℃, and keeping the temperature for 24 hours to obtain a finished product.

The nutrition synergistic dendrobium nobile yellow cake has the nutrition effect of preventing atherosclerosis.

The nutrient synergistic dendrobium yellow cake has the nutrient effect of whitening skin.

The dendrobium yellow rice cake with the nutrition synergism can be eaten by diabetics.

Example 4

A nutrition-enhanced dendrobium yellow cake comprises the following raw materials in parts by weight: 10 parts of dendrobium juice, 30 parts of soybeans, 40 parts of sticky rice and 20 parts of polished round-grained rice.

The dendrobium juice is obtained by mixing 1 part of fresh dendrobium by weight with 10 parts of water by weight, and crushing and filtering the mixture by a beater.

The preparation method of the nutrient-synergistic dendrobium yellow rice cake comprises the following steps:

A. soaking semen oryzae Sativae and semen glycines, and grinding to obtain rice and soybean milk;

B. steaming glutinous rice to obtain glutinous rice;

C. mixing the glutinous rice obtained in the step B with the rice bean milk obtained in the step A, stirring, and slowly adding the dendrobe juice during stirring to obtain a paste mixture;

D. and D, wrapping the paste mixture obtained in the step C with one or two of ginger leaf, rice dumpling leaf and bamboo leaf, steaming and fermenting to obtain the nutrient-synergistic dendrobium yellow rice cake finished product.

Wherein the soaking time in the step A is 8 hours, and the soaking temperature is 40 ℃.

Wherein the steaming fermentation process in the step D comprises the following steps: firstly, carrying out high-temperature cooking on the wrapped and molded nutrition-enhanced dendrobium yellow rice cake in a closed wooden steamer for 6 hours, controlling the temperature to be 120 ℃ and the pressure to be 1.5 MPa; then naturally cooling to 60 ℃, and keeping the temperature for 48 hours to obtain the finished product.

The nutrition synergistic dendrobium nobile yellow cake has the nutrition effect of preventing atherosclerosis.

The nutrient synergistic dendrobium yellow cake has the nutrient effect of whitening skin.

The dendrobium yellow rice cake with the nutrition synergism can be eaten by diabetics.

In order to further analyze the difference between the common yellow cake and the dendrobium yellow cake, the yellow cake and the dendrobium yellow cake are determined by liquid chromatography-mass spectrometry, wherein the first 20 components of the common yellow cake are shown in table 1, the types and the contents of the first 20 components of the dendrobium yellow cake (example 3) are shown in table 2, and the material components with the content remarkably increased compared with the dendrobium yellow cake are shown in table 3.

TABLE 1 common yellow rice cake containing the first 20 components and contents

TABLE 2 the first 20 ingredients and contents of the yellow cake of Dendrobium nobile

Table 3 shows that the content of the common yellow rice cake is obviously increased compared with that of the dendrobium yellow rice cake

As can be seen from table 3, in the yellow glutinous rice cake containing the dendrobe juice, 9, 10-epoxyoctadecenoic acid, hydroquinone, 4-hydroxy-6-methyl-2-pyrone, oleic acid, L-leucine, maltol, imidazoleacetic acid and the like were significantly increased. 9, 10-epoxyoctadecenoic acid belongs to conjugated linoleic acid. Conjugated linoleic acid is a mixture of linoleic acid isomers, and the structures of the conjugated linoleic acid contain a total number of double bonds. Research has revealed that conjugated linoleic acid can raise high density lipoprotein, reduce low density lipoprotein, reduce body fat content, lower blood fat and fat tissue lipoprotein lipase expression, promote protein synthesis, and can prevent and treat atherosclerosis and diabetes; hydroquinone is a common medicine for treating pigmented dermatosis such as chloasma, freckle and melanosis, and also has the health-care effect of skin whitening. Oleic acid is an indispensable nutrient for the human body; l-leucine is one of eight amino acids essential to human body; maltol is a natural broad-spectrum flavor synergist harmless to human bodies and can endow products with special flavor. The yellow rice cake added with the dendrobium has more unique flavor and added functional components, so that the yellow rice cake has certain health care effect.

The above description is only a preferred embodiment of the present invention, and is not intended to limit the invention in any way, and any simple modification, equivalent change and modification made to the above embodiment according to the technical spirit of the present invention are within the scope of the technical solution of the present invention without departing from the technical solution of the present invention.