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Osmanthus cake with effect of enhancing immunity and preparation method thereof

A technology to enhance immunity and sweet-scented osmanthus cake, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve problems such as human injury, difficult to completely relieve complex physical conditions of immunity, and drug side effects , to achieve the effects of easy absorption, enhancing the immune function of the body, and inhibiting tumors

Inactive Publication Date: 2018-09-18
南平慧薇网知识产权营运有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Drug treatment can only be carried out after the disease occurs, and a single drug can only control or relieve some specific symptoms, it is difficult to completely relieve the complex physical condition of low immunity, and the drug has toxic side effects, and the use of drug treatment after the disease occurs Immediately, irreparable damage is caused to the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] An osmanthus cake for enhancing immunity, prepared from the following raw materials in parts by weight: 50 parts of osmanthus, 25 parts of honey, 6 parts of wolfberry powder, 48 parts of glutinous rice flour, 50 parts of wheat flour, 16 parts of maltose, 4 parts of astragalus, coix coix 4 parts of kernels, 4 parts of dandelion, 8 parts of brown sugar, 30 parts of white sugar, 16 parts of milk, 10 parts of coconut milk, 26 parts of vegetable oil, and 15 parts of lard.

[0029] The preparation method of the above-mentioned sweet-scented osmanthus cake for enhancing immunity comprises the following steps:

[0030] (1) Add water and cellulase to Astragalus membranaceus, the mass ratio of Astragalus membranaceus to water is 1:12, adjust the pH to 5-6 with citric acid, heat up to 55°C, stir and extract for 50min, then heat up to 92°C to inactivate the enzyme for 25s, Finally, cool to 78°C and keep warm for 50 minutes, cool to room temperature, filter, concentrate the filtrate...

Embodiment 2

[0037] An osmanthus cake for enhancing immunity, prepared from the following raw materials in parts by weight: 45 parts of osmanthus, 22 parts of honey, 5 parts of wolfberry powder, 45 parts of glutinous rice flour, 45 parts of wheat flour, 12 parts of maltose, 3 parts of astragalus, coix coix 3 parts of kernels, 3 parts of dandelion, 6 parts of brown sugar, 25 parts of white sugar, 12 parts of milk, 8 parts of coconut milk, 24 parts of vegetable oil, and 12 parts of lard.

[0038] The preparation method of the above-mentioned sweet-scented osmanthus cake for enhancing immunity comprises the following steps:

[0039] (1) Add water and cellulase to Astragalus membranaceus, the mass ratio of Astragalus membranaceus to water is 1:13, adjust the pH to 5-6 with citric acid, heat up to 52°C, stir and extract for 45min, then heat up to 92°C to inactivate the enzyme for 28s, Finally, cool to 76°C and keep warm for 45 minutes, cool to room temperature, filter, concentrate the filtrate ...

Embodiment 3

[0046] An osmanthus cake for enhancing immunity, prepared from the following raw materials in parts by weight: 55 parts of osmanthus, 26 parts of honey, 8 parts of wolfberry powder, 55 parts of glutinous rice flour, 55 parts of wheat flour, 18 parts of maltose, 5 parts of astragalus, coix coix 5 parts of kernels, 5 parts of dandelion, 10 parts of brown sugar, 35 parts of white sugar, 18 parts of milk, 12 parts of coconut milk, 28 parts of vegetable oil, and 16 parts of lard.

[0047] The preparation method of the above-mentioned sweet-scented osmanthus cake for enhancing immunity comprises the following steps:

[0048] (1) Add water and cellulase to Astragalus membranaceus, the mass ratio of Astragalus membranaceus to water is 1:15, adjust the pH to 5-6 with citric acid, heat up to 50°C, stir and extract for 55 minutes, then heat up to 95°C to inactivate the enzyme for 28 seconds, Finally, cool to 80°C and keep warm for 55 minutes, cool to room temperature, filter, concentrate...

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Abstract

The invention provides a piece of osmanthus cake with an effect of enhancing the immunity and a preparation method thereof, and relates to the technical field of food processing. The osmanthus cake isprepared from the following raw materials in parts by weight: 40-60 parts of osmanthus, 20-30 parts of honey, 4-10 parts of Chinese wolfberry fruit powder, 40-60 parts of glutinous rice flour, 40-60parts of wheat flour, 10-20 parts of maltose, 2-6 parts of astragalus membranaceus, 2-6 parts of coix seeds, 2-6 parts of dandelion, 5-12 parts of brown sugar, 20-40 parts of white granulated sugar, 10-20 parts of milk, 5-15 parts of coconut milk, 20-30 parts of vegetable oil and 10-20 part of lard oil. The osmanthus cake is sweet and delicious, has an attractive flavor, is suitable for people ofall ages, and can be used for enhancing the immunity, tonifying qi, nourishing blood and strengthening physical strength.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an osmanthus cake for enhancing immunity and a preparation method thereof. Background technique [0002] The traditional osmanthus cake has a history of more than 300 years and is a traditional snack with Chinese characteristics. It has a long history, is delicious and refreshing, the method is simple, and there are various types to meet people's various needs for taste. And it has beautiful historical legends, which adds to the historical value of osmanthus cake. The texture of osmanthus cake is moist and soft, delicate and slag-like, not thickened, sugar-free, sweet and delicious, with a strong fragrance of osmanthus. [0003] In modern society, the underlying cause of many diseases is low immunity or unsound immunity. If the human immune system is perfect, the body will be harmonious and healthy; if the body is damaged, it will be susceptible to infection or disease...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/122A23L33/10A23L33/105
CPCA23L7/122A23L33/10A23L33/105A23V2002/00A23V2200/30A23V2200/324A23V2250/21
Inventor 黄小平
Owner 南平慧薇网知识产权营运有限公司
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