CN110742268A - Preparation method of natto donkey-hide gelatin cake and natto donkey-hide gelatin cake - Google Patents
Preparation method of natto donkey-hide gelatin cake and natto donkey-hide gelatin cake Download PDFInfo
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- CN110742268A CN110742268A CN201911243659.9A CN201911243659A CN110742268A CN 110742268 A CN110742268 A CN 110742268A CN 201911243659 A CN201911243659 A CN 201911243659A CN 110742268 A CN110742268 A CN 110742268A
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- 108010052008 colla corii asini Proteins 0.000 claims abstract description 29
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- 244000005700 microbiome Species 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a natto donkey-hide gelatin cake and a preparation method thereof, and the natto donkey-hide gelatin cake comprises the following steps: pretreating raw materials; preparing donkey-hide gelatin; fermenting; mixing; extruding; cutting into pieces to obtain colla Corii Asini cake. The method is unique, the process flow is simple, the operation is convenient, and the defects that the donkey-hide gelatin cake is not easy to absorb and the taste of the natto is not good enough in the prior art are overcome; the long-term eating of the health food is beneficial to improving the immunity of the human body.
Description
Technical Field
The invention relates to a preparation method of a natto donkey-hide gelatin cake and the natto donkey-hide gelatin cake, and belongs to the technical field of food processing.
Background
The colla Corii Asini cake is prepared from colla Corii Asini, semen Sesami Niger, semen Juglandis, crystal sugar, yellow wine, etc. Has the comprehensive health care effects of enriching blood and nourishing qi, maintaining beauty and keeping young, relaxing bowel and improving immunity, and is a tonic with compound health care value for the old, the young and the pregnant women. The donkey-hide gelatin has poor taste, and the best eating method of the donkey-hide gelatin is to make the donkey-hide gelatin cake which has good taste and is convenient to carry. However, the donkey-hide gelatin is difficult to digest and absorb, and the donkey-hide gelatin cake solves the problem that the donkey-hide gelatin is poor in taste and does not solve the problem of difficult digestion and absorption. In addition, the donkey-hide gelatin cake is not comprehensive in nutrition as a tonic.
Natto, originated from fermented soybeans in China, belongs to bacterial fermented soybeans, and is one of traditional foods in Japan. The soybean product is prepared by fermenting soybeans with bacillus subtilis, has viscosity, smelly smell and slightly sweet taste, not only retains the nutritive value of the soybeans, is rich in vitamin K2 and improves the digestibility of protein, but also generates various physiological active substances in the fermentation process, and has the health-care effects of dissolving fibrin in vivo and regulating physiological functions. The health-care food is rich in various nutrients, can prevent intestinal diseases such as constipation and diarrhea, improve bone density and osteoporosis, can regulate blood pressure in two directions, dissolve old thrombus plaques, regulate blood fat, eliminate fatigue and comprehensively improve human immunity when being frequently eaten. However, the natto products on the market are mainly health care products made of nattokinase, the product form is single, the taste of the natto is not good enough when the natto is eaten, and the appetite of Chinese consumers is difficult to arouse. If the natto can be made into the donkey-hide gelatin cake, the effective components of the natto can be well dissolved in the delicious and fine taste of the donkey-hide gelatin cake, so that people can accept the natto more easily.
With the rapid development of social economy and the rapid improvement of living standard, people pay more and more attention to health preservation and health care, so that the donkey-hide gelatin cake which is suitable for people needs, easy to digest and absorb and comprehensive in nutrition is needed to be developed.
Disclosure of Invention
The invention provides a preparation method of a natto donkey-hide gelatin cake and the natto donkey-hide gelatin cake, aiming at the defects that donkey-hide gelatin cakes in the prior art are not easy to digest and absorb and are not comprehensive in nutrition.
The invention discloses a preparation method of a natto donkey-hide gelatin cake, which comprises the following raw materials, by weight, 550 parts of donkey-hide gelatin, 7-9 parts of walnut kernel, 330 parts of red date slice (dry) 270-.
The preparation method comprises the following steps:
(1) pretreatment of raw materials: parching semen Juglandis, and cooling; cleaning semen Sesami Niger, parching with slow fire in pan, and cooling; purchasing red date slices or purchasing red dates, removing cores, and cutting into slices by using scissors for later use;
(2) preparation of donkey-hide gelatin: preparing 550 parts of donkey-hide gelatin, soaking the donkey-hide gelatin in 3000 parts of 3400 parts of water and 1000 parts of milk 600 parts of brown sugar, soaking in 130 parts of brown sugar 100 parts of brown sugar for more than 24 hours, and soaking the donkey-hide gelatin; soaking soft colla Corii Asini, wrapping the mouth of the container with preservative film, and steaming until colla Corii Asini is melted;
(3) fermentation: inoculating Bacillus natto into melted colla Corii Asini according to the inoculum size of 4-6%, fermenting at 28 deg.C for 48 hr, filtering with 6 layers of gauze to obtain fermented colla Corii Asini solution, and adding the rest brown sugar;
(4) mixing: boiling the fermented colla Corii Asini solution on slow fire to hang flag; adding walnut kernel, red date and black sesame in turn, stirring uniformly in a pot and turning off fire;
(5) extruding: selecting a clean utensil without water, pouring the cooked donkey-hide gelatin cake into the utensil, and forcibly squeezing;
(6) cutting into blocks: cooling and solidifying, and cutting into cakes of various shapes to obtain colla Corii Asini cakes.
The invention also discloses a natto donkey-hide gelatin cake prepared by the natto donkey-hide gelatin cake preparation method.
The preparation method of the natto donkey-hide gelatin cake and the natto donkey-hide gelatin cake have one of the following advantages:
(1) enriches the varieties of the existing donkey-hide gelatin cakes, and invents a natto donkey-hide gelatin cake originally.
(2) Due to the fermentation effect of natto, the product has health promotion effect.
(3) Because the natto is combined with the donkey-hide gelatin, the natto and the donkey-hide gelatin supplement each other, and the nutrition is more comprehensive.
(4) Because the fermentation action of the microorganisms produces the bacteriostatic factors, the obtained product does not need to be added with preservatives.
(5) The donkey-hide gelatin cake has less sugar and is not easy to eat, and the addition of more sugar can inhibit the fermentation of the bacillus natto (high sugar can generate high osmotic pressure), so the invention adds brown sugar step by step in the production process, thereby not only ensuring the taste of the donkey-hide gelatin cake, but also not inhibiting the fermentation of the bacillus natto.
(6) Due to the fermentation effect of the bacillus natto, the donkey-hide gelatin cake obtained by fermentation has better taste.
(7) After the donkey-hide gelatin is fermented and decomposed by the bacillus natto, the donkey-hide gelatin is more beneficial to the absorption of a human body.
(8) Solves the problems that the taste of natto is not good enough when eating and the appetite of Chinese consumers is difficult to be aroused, and the natto donkey-hide gelatin cake has good taste.
Detailed Description
The present invention is further illustrated by the following specific examples, it being understood that the following description is intended to illustrate and not limit the invention.
Example 1
Example 1
1. Pretreatment of raw materials: the natto donkey-hide gelatin cake comprises the following raw materials, by weight, 450 parts of donkey-hide gelatin, 7 parts of walnut kernels, 270 parts of dried red date slices, 450 parts of black sesame, 270 parts of brown sugar, 600 parts of milk and 3000 parts of water; parching semen Juglandis, and cooling; cleaning semen Sesami Niger, parching with slow fire in pan, and cooling; buying red date slices or buying red dates, removing cores and cutting into slices by using scissors for standby.
2. Preparation of donkey-hide gelatin: preparing 450 parts of donkey-hide gelatin, soaking the donkey-hide gelatin in 3000 parts of water and 600 parts of milk, adding 100 parts of brown sugar, soaking for more than 24 hours, and soaking the donkey-hide gelatin to be soft; soaking soft colla Corii Asini, wrapping the container with preservative film, and steaming until colla Corii Asini is melted.
3. Fermentation: inoculating bacillus natto into the melted donkey-hide gelatin according to the inoculation amount (based on the melted donkey-hide gelatin obtained in the step 2) of 4% by mass, fermenting for 48 hours at 28 ℃, filtering by 6 layers of gauze after the fermentation is finished to obtain the fermented donkey-hide gelatin solution, and adding the rest brown sugar.
4. Mixing: boiling the fermented colla Corii Asini solution on slow fire to hang flag; adding semen Juglandis, fructus Jujubae, and semen Sesami Niger in sequence, stirring well in the pan, and turning off the fire.
5. Extruding: selecting a clean vessel without water, pouring the cooked donkey-hide gelatin cake into the vessel, and squeezing with force.
6. Cutting into blocks: cooling and solidifying, and cutting into cakes of various shapes to obtain colla Corii Asini cakes.
Example 2
1. Pretreatment of raw materials: the natto donkey-hide gelatin cake comprises the following raw materials, by weight, 550 parts of donkey-hide gelatin, 9 parts of walnut kernels, 330 parts of red date slices (dried), 550 parts of black sesame, 330 parts of brown sugar, 1000 parts of milk and 3400 parts of water; parching semen Juglandis, and cooling; cleaning semen Sesami Niger, parching with slow fire in pan, and cooling; buying red date slices or buying red dates, removing cores and cutting into slices by using scissors for standby.
2. Preparation of donkey-hide gelatin: preparing 550 parts of donkey-hide gelatin, soaking the donkey-hide gelatin in 3400 parts of water and 1000 parts of milk, adding 130 parts of brown sugar, soaking for more than 24 hours, and soaking the donkey-hide gelatin to be soft; soaking soft colla Corii Asini, wrapping the container with preservative film, and steaming until colla Corii Asini is melted.
3. Fermentation: inoculating Bacillus natto into melted colla Corii Asini at 6% inoculation amount, fermenting at 28 deg.C for 48 hr, filtering with 6 layers of gauze to obtain fermented colla Corii Asini solution, and adding the rest brown sugar.
4. Mixing: boiling the fermented colla Corii Asini solution on slow fire to hang flag; adding semen Juglandis, fructus Jujubae, and semen Sesami Niger in sequence, stirring well in the pan, and turning off the fire.
5. Extruding: selecting a clean vessel without water, pouring the cooked donkey-hide gelatin cake into the vessel, and squeezing with force.
6. Cutting into blocks: cooling and solidifying, and cutting into cakes of various shapes to obtain colla Corii Asini cakes.
The taste and quality of the ass-hide gelatin cakes prepared in examples 1-2 were evaluated as follows:
1. mouthfeel conditions: 60 citizens are randomly searched for trial eating, the age is 25-57 years old, and all trial eaters show that the donkey-hide gelatin cake has good taste and unique taste.
2. Evaluation of storage time of donkey-hide gelatin cake
The colla corii asini cakes prepared in examples 1-2 and the colla corii asini cakes in the comparative example were stored under the same temperature and humidity conditions, and the quality of the colla corii asini cakes in each group was measured, as shown in the following table (note: the comparative example is a colla corii asini cake which has the same formulation and process as those in example 1, but has not been fermented):
3. evaluation of nutrient content of donkey-hide gelatin cake
The nutritional ingredients of the donkey-hide gelatin cakes (100 g) obtained in examples 1-2 were compared with those of the reference example, as shown in the following table (note: the reference example is a donkey-hide gelatin cake having the same formulation and process as those of example 1, except that it was not fermented):
| example 1 | Example 2 | Comparative example | |
| Free amino acids | 13.3 g | 12.6 g | 6.6 g |
| Protein | 21.4 g | 21.8 g | 21.7 g |
| Vitamin A | 183.4 mg | 176.3 mg | 124.1 mg |
| Vitamin B1 | 71.5 mg | 67.8 mg | 41.3 mg |
| Vitamin B2 | 26.8 mg | 32.1 mg | 15.9 mg |
Therefore, the fermented donkey-hide gelatin cake has high amino acid content and is easier to absorb; the nutrition is also richer.
Wherein, the determination of the free amino acid is determined by a spectrophotometer method; the content of the protein is measured by adopting a Kjeldahl method; vitamin A, vitamin B1, and vitamin B2 are prepared by high performance liquid chromatography.
Claims (2)
1. The preparation method of the natto donkey-hide gelatin cake is characterized by comprising the following raw materials in parts by weight: 550 parts of donkey-hide gelatin, 7-9 parts of walnut kernel, 330 parts of dried red date slice (dry), 550 parts of black sesame, 330 parts of brown sugar, 1000 parts of 600 parts of milk and 3400 parts of water;
the preparation method comprises the following steps:
(1) pretreatment of raw materials: parching semen Juglandis, and cooling; cleaning semen Sesami Niger, parching with slow fire in pan, and cooling; purchasing red date slices or purchasing red dates, removing cores, and cutting into slices by using scissors for later use;
(2) preparation of donkey-hide gelatin: preparing 550 parts of donkey-hide gelatin, soaking the donkey-hide gelatin in 3000 parts of 3400 parts of water and 1000 parts of milk 600 parts of brown sugar, soaking in 130 parts of brown sugar 100 parts of brown sugar for more than 24 hours, and soaking the donkey-hide gelatin; soaking soft colla Corii Asini, wrapping the mouth of the container with preservative film, and steaming until colla Corii Asini is melted;
(3) fermentation: inoculating Bacillus natto into melted colla Corii Asini according to the inoculum size of 4-6%, fermenting at 28 deg.C for 48 hr, filtering with 6 layers of gauze to obtain fermented colla Corii Asini solution, and adding the rest brown sugar;
(4) mixing: boiling the fermented colla Corii Asini solution on slow fire to hang flag; adding walnut kernel, red date and black sesame in turn, stirring uniformly in a pot and turning off fire;
(5) extruding: selecting a clean utensil without water, pouring the cooked donkey-hide gelatin cake into the utensil, and forcibly squeezing;
(6) cutting into blocks: cooling and solidifying, and cutting into cakes of various shapes to obtain colla Corii Asini cakes.
2. The natto donkey-hide gelatin cake prepared by the natto donkey-hide gelatin cake preparation method of claim 1.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811512019.9A CN109527548A (en) | 2018-12-11 | 2018-12-11 | A kind of preparation method of natto colla corii asini cake |
| CN2018115120199 | 2018-12-11 |
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| CN110742268A true CN110742268A (en) | 2020-02-04 |
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| CN201911243659.9A Pending CN110742268A (en) | 2018-12-11 | 2019-12-06 | Preparation method of natto donkey-hide gelatin cake and natto donkey-hide gelatin cake |
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Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583687A (en) * | 2013-11-18 | 2014-02-19 | 沈振东 | Health food of bacillus natto fermented fluid milk and production method thereof |
| CN103798649A (en) * | 2014-03-11 | 2014-05-21 | 聊城大学 | Preparation method of gelatin natto |
| CN104055111A (en) * | 2014-06-06 | 2014-09-24 | 安徽三只松鼠电子商务有限公司 | Preparation process of prebiotic donkey-hide gelatin cake |
| CN105249458A (en) * | 2015-10-29 | 2016-01-20 | 张圣才 | Improved colla corii asini cake (paste) decoction technological method |
| CN105495373A (en) * | 2015-12-25 | 2016-04-20 | 绍兴文理学院 | Valeriana officinalis, grape seed and donkey-hide gelatin containing cake with anti-aging and beautifying functions and preparation method of cake |
| CN105768081A (en) * | 2016-03-18 | 2016-07-20 | 黄丽 | Donkey-hide gelatin cake and manufacturing method thereof |
| CN106107999A (en) * | 2016-08-26 | 2016-11-16 | 山东东阿东盛阿胶产品科技开发有限公司 | A kind of colla corii asini cake of suppressing the hyperactive liver improving eyesight and preparation method thereof |
| CN106307519A (en) * | 2016-09-27 | 2017-01-11 | 黑龙江省农业科学院畜牧研究所 | Preparation method of liquid colla corii asini and product of liquid colla corii asini |
| CN106722258A (en) * | 2016-11-18 | 2017-05-31 | 山东海葵生物科技有限公司 | A kind of astaxanthin colla corii asini cake and preparation method thereof |
| CN107455743A (en) * | 2017-08-09 | 2017-12-12 | 东阿阿胶股份有限公司 | A kind of colla corii asini cake containing trehalose and preparation method thereof |
| CN108030069A (en) * | 2017-11-08 | 2018-05-15 | 东阿阿胶股份有限公司 | A kind of colla corii asini cake containing vegetable protein and preparation method thereof |
-
2018
- 2018-12-11 CN CN201811512019.9A patent/CN109527548A/en not_active Withdrawn
-
2019
- 2019-12-06 CN CN201911243659.9A patent/CN110742268A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583687A (en) * | 2013-11-18 | 2014-02-19 | 沈振东 | Health food of bacillus natto fermented fluid milk and production method thereof |
| CN103798649A (en) * | 2014-03-11 | 2014-05-21 | 聊城大学 | Preparation method of gelatin natto |
| CN104055111A (en) * | 2014-06-06 | 2014-09-24 | 安徽三只松鼠电子商务有限公司 | Preparation process of prebiotic donkey-hide gelatin cake |
| CN105249458A (en) * | 2015-10-29 | 2016-01-20 | 张圣才 | Improved colla corii asini cake (paste) decoction technological method |
| CN105495373A (en) * | 2015-12-25 | 2016-04-20 | 绍兴文理学院 | Valeriana officinalis, grape seed and donkey-hide gelatin containing cake with anti-aging and beautifying functions and preparation method of cake |
| CN105768081A (en) * | 2016-03-18 | 2016-07-20 | 黄丽 | Donkey-hide gelatin cake and manufacturing method thereof |
| CN106107999A (en) * | 2016-08-26 | 2016-11-16 | 山东东阿东盛阿胶产品科技开发有限公司 | A kind of colla corii asini cake of suppressing the hyperactive liver improving eyesight and preparation method thereof |
| CN106307519A (en) * | 2016-09-27 | 2017-01-11 | 黑龙江省农业科学院畜牧研究所 | Preparation method of liquid colla corii asini and product of liquid colla corii asini |
| CN106722258A (en) * | 2016-11-18 | 2017-05-31 | 山东海葵生物科技有限公司 | A kind of astaxanthin colla corii asini cake and preparation method thereof |
| CN107455743A (en) * | 2017-08-09 | 2017-12-12 | 东阿阿胶股份有限公司 | A kind of colla corii asini cake containing trehalose and preparation method thereof |
| CN108030069A (en) * | 2017-11-08 | 2018-05-15 | 东阿阿胶股份有限公司 | A kind of colla corii asini cake containing vegetable protein and preparation method thereof |
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| CN109527548A (en) | 2019-03-29 |
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