秋季草本养生饼的研制及其辅助降血脂作用的研究

Preparation and Auxiliary Hypolipidemic Effect of the Autumn Herbal Cake

基于中国传统医学"天人合一""四季养生"的理念,研究选用药食同源的原料,结合秋季燥邪当令的特点,以感官评分为指标,研制一款适合秋季调理的天然草本养生饼。采用单因素及正交试验确定并优化了秋季草本养生饼配方:馅以板栗仁质量为基准,加入山药9%,百合2%,藕粉4%,木糖醇20%,混合油(玉米油:黄油为1:1)10%;皮以白芸豆质量为基准,加入21%的混合粉(低筋面粉:乳粉为1:1),24%木糖醇,14%混合油(玉米油:黄油为1:1)。动物实验结果显示:原料提取液能显著降低高血脂小鼠血清中总胆固醇、甘油三酯、低密度脂蛋白含量(P<0.05)。

Based on the concepts of "harmony between man and nature" and "cultivation of health in different seasons" in the field of traditional Chinese medicine,a natural herbal cake suitable for autumn health was developed with adopting herbal and edible materials.Using sensory score as an indicator,the formula of the autumn herbal cake was optimized by single-factor analysis of variance and the orthogonal test.The optimized formula of the filling was as follows:the weight of chestnut kernel as standard,yam as 9%,lily as 2%,lotus root starch as 4%,xylitol as 20% and mixed oil as 10% (the volume ratio of corn oil to butter,1:1).The optimized formula of crust was as follows:the weight of white kidney bean as standard,homemade flour (the mass ratio of cake flour to milk powder,1:1) as 21%,xylitol as 24%,and mixed oil (the volume ratio of corn oil to butter,1:1) as 14%.The results of the animal experiments verified the effect of lowering total cholesterol,triglyceride,low density lipoprotein cholesterol of the extracts from the ingredients of the autumn herbal cake.