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Zinc-enriched black truffle moon cakes and making method thereof

A method of making moon cakes, which is applied in the fields of baked food, baking, food science, etc., can solve the problems of unprocessed production, etc., and achieve the effects of reducing energy consumption, enhancing functional characteristics, and enhancing bioavailability

Pending Publication Date: 2020-01-03
广州市锦华食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Chinese patent applications CN 104542867A and CN 107751310A disclose the method of applying black truffles to moon cakes. However, they use the original black truffles without processing.
At present, there are few reports on the preparation and application of black truffle polysaccharide zinc chelate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A black truffle mooncake with health care function is prepared through the following steps:

[0035] (1) Black truffle pretreatment: Take 50g of vacuum-freeze-dried black truffle, crush it, sieve it with 60 mesh, mix it with distilled water 1:6, and heat-treat at 121°C for 30 minutes; then add 0.8% flavor protease and enzymolyze it under 250W ultrasonic conditions Treat for 30 minutes at a temperature of 50°C, then inactivate the enzyme with boiling water for 10 minutes.

[0036] (2) Preparation of black truffle polysaccharide zinc chelate: Remove the above-mentioned black truffle samples after inactivating the enzyme, add zinc chloride solution dropwise under continuous stirring at 35°C, heat for 3 hours, and then treat with high-voltage pulse electric field, the specific parameters of pulse electric field 1.0kV / cm, the number of pulses is 30 times, the pulse width is 18 μs, and the pulse frequency is 1 Hz to obtain a black truffle solution rich in black truffle polysa...

Embodiment 2

[0043] A black truffle mooncake with health care function is prepared through the following steps:

[0044] (1) Black truffle pretreatment: Take 50g of vacuum-freeze-dried black truffle, crush it, sieve it with 60 mesh, mix it with distilled water at 1:12, heat treat at 121°C for 15 minutes; then add 0.5% flavor protease, and enzymolyze it under 600W ultrasonic conditions Treat for 75 minutes at a temperature of 40°C, and then inactivate the enzyme with boiling water for 10 minutes.

[0045] (2) Preparation of black truffle polysaccharide zinc chelate: take the above-mentioned black truffle sample after deactivating the enzyme, add zinc acetate solution dropwise under the condition of continuous stirring at 70°C, heat the reaction for 3 hours, and then treat it with high-voltage pulse electric field. The specific parameters of the pulse electric field are: 2.0kV / cm, pulse number 15 times, pulse width 15μs, pulse frequency 1Hz, to obtain black truffle solution rich in black tru...

Embodiment 3

[0049] A black truffle mooncake with health care function is prepared through the following steps:

[0050] (1) Black truffle pretreatment: Take 50g of vacuum-freeze-dried black truffle, crush it, sieve it through a 60-mesh sieve, mix it with distilled water at a ratio of 1:10, and heat-treat it at 121°C for 25 minutes; then add 1% flavor protease and enzymolyze it under 400W ultrasonic conditions Treat for 55 minutes at a temperature of 55°C, and then inactivate the enzyme with boiling water for 10 minutes.

[0051](2) Preparation of black truffle polysaccharide zinc chelate: Remove the above-mentioned black truffle samples after inactivating the enzyme, add zinc chloride solution dropwise under continuous stirring at 50°C, heat for 3 hours, and then treat with high-voltage pulse electric field, the specific parameters of pulse electric field 1.5kV / cm, the number of pulses is 20 times, the pulse width is 20 μs, and the pulse frequency is 1 Hz to obtain a black truffle solutio...

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Abstract

The invention discloses zinc-enriched black truffle moon cakes and a making method thereof. The method comprises the following steps of taking black truffle, adding water, performing heating to 121 DEG C, adding flavored protease, and performing enzymolysis under the ultrasonic condition for 30-75min; taking the black truffle after enzyme deactivation, dropwise adding a zinc salt solution under the continuous stirring condition, and performing a heating reaction to obtain a black truffle solution rich in black truffle polysaccharide zinc chelate substances; and according to a moon cake makingtechnology in the prior art, adding the black truffle solution to fillings and core materials so as to obtain the zinc-enriched black truffle moon cakes. The function characteristics of black trufflepolysaccharide are strengthened, and the black truffle polysaccharide and zinc salt are chelated, so that bioavailability of zinc is strengthened; and in addition, the black truffle polysaccharide asfungus polysaccharide has important effects on adjusting immunity of organisms, reducing blood sugar, reducing blood lipid, resisting oxidation and the like.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a zinc-rich black truffle mooncake and a preparation method thereof. Background technique [0002] Mooncake is a traditional delicacy for the Mid-Autumn Festival of the Chinese nation, and it is also a holiday gift for relatives and friends during the Mid-Autumn Festival. Due to the high-fat and high-sugar characteristics of moon cakes, it does not meet the needs of modern healthy diets, and there is an urgent need to develop healthy new moon cakes. [0003] Black truffle (Truffle), also known as truffle, truffle, pig arch mushroom and sycamore fruit, etc., belongs to the genus Western truffle of the family Ascomycota truffles, and is a kind of medicinal and edible dual-purpose rare and precious food that coexists with trees Bacteria, which are rich in polysaccharides, proteins, amino acids and polyunsaturated fatty acids, and also rich in minerals and sterols. Fungal polysaccha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38
CPCA21D13/31A21D13/38
Inventor 张芬
Owner 广州市锦华食品有限公司
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