CN103989104B - , filling crisp rich in the Fructus Rosae Normalis of natural complex C composition and preparation method thereof - Google Patents
, filling crisp rich in the Fructus Rosae Normalis of natural complex C composition and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of Fructus Rosae Normalis shortcake rich in natural complex C composition, filling and preparation method thereof, it is to make with the raw material of following weight proportion: Fructus Rosae Normalis stuffing material 35 parts, Fructus Benincasae stuffing material 12 16 parts, maltose 12 parts, egg powder 0.5 1 parts, 0.5 1 parts of butter；The making of Fructus Rosae Normalis stuffing material includes with techniques such as enzymolysis, broken, fermentations；Fructus Benincasae stuffing material is by Fructus Benincasae peeling, goes seed to put into boiling in water 15 20 minutes after cutting into slices, and is wrapped in water squeezing in gauze after pulling out, and the Fructus Benincasae extracted chops floss and obtains Fructus Benincasae stuffing material.The present invention uses Fructus Rosae Normalis as producing the primary healthcare raw material of this bakery, and its most existing Taiwan Food Fructus Ananadis comosi shortcake has an obvious health-care effect, and tastes through many people that to think that its local flavor, mouthfeel are above Fructus Ananadis comosi crisp, has extremely strong competitiveness in traditional food.
Description
Technical field
The present invention relates to a kind of Fructus Rosae Normalis shortcake rich in natural complex C composition, filling and preparation method thereof, belong to bakery
Technical field.
Background technology
In Chinese traditional food, bakery kind is a lot, and local flavor and effect also emphasize particularly on different fields, but most bakery
Emphasize is the taste and flavor of raw material self, and too much consideration is not done in the reservation to raw material nutritive effect and nutrition, and it is main
Being embodied in, the processing method of tradition bakery all have employed high temperature, and under high temperature action, nutritional labeling is seriously damaged, institute
The most not ideal with the nutrition part effect that is absorbed by the body.In the food product of China, the nutritional labeling of product is not had simultaneously
Have the special requirement of work, on integrating with international food industry, there is a certain distance, therefore implement on January 1st, 2013 I
State's food security standard strengthens the requirement to food nutrition, and this just promotes that traditional food preparation method is innovated by we,
To improve the nutritive index of traditional food.
Fructus Rosae Normalis (Rosa roxbunghii) is the fruit of rosaceous plant rosa roxburghii, has another name called thatch pears, oblonga, is nourishing
The nutrition treasure fruit of body-building.The medical value of Fructus Rosae Normalis is the highest, and its flower, Ye Guo, seed can be used as medicine, and has stomach invigorating, helps digestion, nourishes, antidiarrheal
Effect, particularly Fructus Rosae Normalis are rich in superoxide dismutase (be called for short SOD), and SOD is internationally recognized to have anti-ageing, the work of protective effect on cancer risk
Property material, also there is antiviral, radiation-resistant effect, prevent and treat aspect at cardiovascular, digestive system and various tumor disease, application
Quite varied.The fruit of Fructus Rosae Normalis is also the first-class raw material of processing health food simultaneously, ripe Fructus Rosae Normalis meat plumpness, sweet and sour,
Fruit rich in sugar, vitamin, carotene, organic acid and 20 several amino acids, more than 10 plant the trace element useful to human body, with
And superoxide dismutase.Especially Vitamin C content is high, is the highest in current fruit, content in every 100 grams of fresh fruits
841.58～3541.13 milligrams, be 50 times of Citrus, and 10 times of Fructus actinidiae chinensis have the laudatory title of " king of vitamin C ".Single Roxburgh Rose Fruit
There are the highest nutritive value and medical value in fact.Its sour in the mouth, puckery, flat；Digestion-promoting spleen-invigorating, restrains stopping leak；For treat food stagnation abdominal distention,
Dysentery, enteritis, vitamin C deficiency etc., Sucus Rosae Normalis also has blocking-up N-nitroso compound and synthesizes in human body and have anti-
Cancer effect；Treatment human body lead poisoning there is special efficacy.Active ingredient vitamin C in Fructus Rosae Normalis extract, has defying age, prolongation
Puberty of Females etc. act on！Fruit of Grossularia burejensis Berger or extract can process fruit juice, fruit jam, fruit wine, preserved fruit, confection etc..Fructus Rosae Normalis is also one
Plant good ornamental flower and hedge plant.At 1996 of eighties of last century, fruit of Grossularia burejensis Berger price once rose violently, and it is main
Reason be the SANZHU KOUFUYE of the most fashionable the world of medicine be also adopted by have Fructus Rosae Normalis extract composition.
From epimere excerpt, the health care of Fructus Rosae Normalis and high nutritive value, its extract is widely used in all kinds of
Health product, but mostly being dried fruits or constitute with other health product mixed configuration and soak beverage of the health product made of its sarcocarp
Indirectly use；Analyze it and be difficult to the most edible reason, be owing to Fructus Rosae Normalis sarcocarp moisture is few, fiber is flourishing, directly chew taste
Sour and astringent；Therefore to having no the related application in its sarcocarp use to cake so far..
Summary of the invention
The technical problem to be solved in the present invention is: provides a kind of nutrition height, mouthfeel, fragrance unique flavor, has guarantor
The Fructus Rosae Normalis shortcake of strong effect, filling and preparation method thereof, overcome the deficiency that Fructus Rosae Normalis is applied in bakery.
The technical scheme is that the Fructus Rosae Normalis shortcake filling rich in natural complex C, it is with the raw material of following weight proportion
Make:
Fructus Rosae Normalis stuffing material 3-5 part, Fructus Benincasae stuffing material 12-16 part, maltose 1-2 part, egg powder 0.5-1 part, butter 0.5-1 part；
The making of Fructus Rosae Normalis stuffing material comprises the following steps:
The screening of Fructus Rosae Normalis fresh fruit is cleaned by a, sarcocarp is isolated in enucleation, adds the pectase liquid of dilute with water in sarcocarp,
After 25-55 DEG C, enzyme digestion reaction 20-170 minute in the environment of pH3-5.0；The water added is 1-3:1 with the mass ratio of sarcocarp,
Pectase and the mass ratio 1:10000-40000 of water；
The sarcocarp of enzymolysis is first sent into screw extruder by b, obtains the Fructus Rosae Normalis pulp crushed；Again Fructus Rosae Normalis pulp is sent into and mill
Machine carries out second-time breakage mixing, and its mixture slurry finally filters to obtain Fructus Rosae Normalis slurry with 100-120 eye mesh screen, and filtering residue reclaims again
Secondary filtration；
It is that 10%-25% obtains Fructus Rosae Normalis slurry concentration beans that c is concentrated into solid content to Fructus Rosae Normalis slurry；
D, starch to the pears of 5000 parts by volume concentrate in beans add the sucrose of 220 mass parts and 10 mass parts active dry yeasts and
Nutrient 15 mass parts of yeast is taken out after putting fermentation cylinder for fermentation 24-28 days into and is prepared Fructus Rosae Normalis stuffing material, and the nutrient of yeast is
NH3H2PO4；
Fructus Benincasae stuffing material is by Fructus Benincasae peeling, goes seed to put into boiling in water 15-20 minute after cutting into slices, and is wrapped in yarn after pulling out
Water squeezing in cloth, the Fructus Benincasae extracted chops floss and obtains Fructus Benincasae stuffing material.
The above-mentioned Fructus Rosae Normalis shortcake filling rich in natural complex C, it is to make with the raw material of following weight proportion:
Fructus Rosae Normalis stuffing material 4 parts, Fructus Benincasae stuffing material 13.6 parts, maltose 1 part, egg powder 0.5-1 part, butter 0.5-1 part.
The manufacture method of the Fructus Rosae Normalis shortcake filling containing natural complex C is by the Fructus Rosae Normalis stuffing material of ormal weight, Fructus Benincasae stuffing material, Fructus Hordei Germinatus
Sugar, egg powder and butter are put into be stirred until homogeneous in container and are both obtained Fructus Rosae Normalis shortcake filling.
Preparing the crisp method of the Fructus Rosae Normalis rich in natural complex C with Fructus Rosae Normalis shortcake filling is that Fructus Rosae Normalis shortcake filling is first wrapped in crisp surface group
In, after by faric typesetting, bake and bank up with earth that to make a kind of Fructus Rosae Normalis rich in natural complex C composition crisp, the flour amount of preparation crisp surface group
It is 4:1 with the mass ratio of Fructus Rosae Normalis shortcake filling.
The method preparing the Fructus Rosae Normalis heart cake rich in natural complex C with Fructus Rosae Normalis shortcake filling, it is characterised in that: the method is
First Fructus Rosae Normalis shortcake filling is wrapped in cake Intradermal, after by faric typesetting, bake and bank up with earth and make a kind of Fructus Rosae Normalis rich in natural complex C composition
Heart cake.
Compared with the prior art, the present invention uses Fructus Rosae Normalis as producing the primary healthcare raw material of this bakery, and it is relative
Existing Taiwan Food Fructus Ananadis comosi shortcake has obvious health-care effect, and thinks that its local flavor, mouthfeel are above Fructus Ananadis comosi through many people trial test
Shortcake, has extremely strong competitiveness in traditional food.The another one innovative point of the application is the application of Fructus Rosae Normalis simultaneously, and it is from existing
Some powder process, extract health-care components, prepare dried fruits etc. and extend to the making of cake stuffing, break Fructus Rosae Normalis because of Single Roxburgh Rose Fruit sarcocarp
Moisture is few, fiber is flourishing, tannin content is too high, directly chews taste sour and astringent, is difficult to directly edible used have thinking model.To thorn
The preparation of pears stuffing material is that Single Roxburgh Rose Fruit enucleation is first isolated sarcocarp, sarcocarp use enzyme process preliminary treatment, make Single Roxburgh Rose Fruit fruit juice with
Sarcocarp is easy to separate, and being i.e. easy to the broken color and luster in turn, ensuring that whole Fructus Rosae Normalis stuffing material in follow-up extruding, shattering process is gold
Yellow, cutting this technology is low-temperature process, can well retain effective nutrient substance of Single Roxburgh Rose Fruit, after in Fructus Rosae Normalis fruit jam
The nutrient adding appropriate sucrose and active dry yeast and yeast carries out secondary operations, so makes the acerbity of Fructus Rosae Normalis slurry beans disappear
Remove, create distinctive fragranced, and obtain preferable color and luster and more stable nutrition and kind food fiber, prepare Fructus Rosae Normalis filling
Material.
The acquisition of Fructus Rosae Normalis stuffing material can make the edible range of Fructus Rosae Normalis wider, and the people that are more convenient for accept.Rosa roxburghii nutrition enriches, and is described as
" nutrition library, have enhancing body, build up resistance, cancer-resisting, treatment vitamin C deficiency, lead-eliminating effect, defying age, treatment tinea pedis
Sick treatment oral inflammation, human normal is promoted to grow and night is educated disease in treatment, spleen invigorating is aid digestion, solve pain, the high health cares of fall three are made
Composition is mainly included with, Fructus Rosae Normalis:
(1) hydrate: in fruit of Grossularia burejensis Berger, the total amount of carbohydrate is about 13%, is mainly composed of fiber, sucrose, Portugal
Grape sugar, fructose etc..Wherein the content of cellulose is 4%～7%, and sucrose is 1.4%～3.5%, glucose be 0.1%～
O.6%～1.2% 0.9%, fructose is；
(2) protein and aminoacid: protein is 0.6%～0.7%；Amino acids include aspartic acid, threonine,
18 kinds of aminoacid such as valine, methionine, phenylalanine, lysine, histidine and arginine.Wherein 8 kinds is needed by human
Aminoacid, 2 kinds is semi-dispensable amino acid.
(3) vitamin and tannins: mainly have vitamin C, Citrin, vitamin B complex (vitamin B1、B2Deng), dimension raw
Multivitamin and the tannic acid such as element E, folic acid and carotene, wherein Vitamin C content is higher.
(4) trace element: mainly have ferrum (Fe), zinc (Zn), strontium (Sr), selenium (Se), rubidium (Rb), manganese (Mn), copper (Cu), cobalt
(Co), nickel (Ni), fluorine (F), aluminum (A1), vanadium (V), silicon (Si) etc..Wherein Fe, Zn, Se, Mn, Cu, Co, Ni, F, V and Si are people
Body essential trace element.
(5) enzyme: mainly have superoxide dismutase (SOD) and peroxidase etc..
The most famous biochemistry nutrition scholar professor Luo Dengyi finds;Fruit of Grossularia burejensis Berger contains abundant nutritional labeling and biology
Active substance, the most noticeable have three classes: (1) superoxide dismutase (SOD), Fructus Rosae Normalis fresh fruit SOD content is 500-900
μ/g, is the plant resources of rare high SOD content；(2) vitamin C (Vc), in every 100 grams of Fructus Rosae Normalis fresh fruits, Vc content is 1800-
2600 milligrams, higher than the Fructus actinidiae chinensis famous rich in Vc 8-10 times；(3) Flavonoid substances (flavonoid), every 100 grams of Fructus Rosae Normalis
Containing flavones ingredient 1200-2200 milligram in fruit, leading at fruit and vegerable apoplexy due to endogenous wind. contained by addition in fruit of Grossularia burejensis Berger
Protocatechuic acid, cupreol and multiple triterpenes components also have potential value of exploiting and utilizing.The obtaining of Fructus Rosae Normalis stuffing material as can be seen here
Must have and have an unexpected effect.
Detailed description of the invention
Embodiment 1: the manufacture method of the Fructus Rosae Normalis shortcake filling containing natural complex C is to take Fructus Rosae Normalis stuffing material 30kg, Fructus Benincasae stuffing material
120kg, maltose 10kg, egg powder 5kg and butter 5kg put into be stirred until homogeneous in container and both obtain Fructus Rosae Normalis shortcake filling.Wherein Fructus Rosae Normalis
Stuffing material be made as following steps:
The screening of Fructus Rosae Normalis fresh fruit is cleaned by a, sarcocarp is isolated in enucleation, adds the pectase liquid of dilute with water in sarcocarp,
After 25 DEG C, enzyme digestion reaction 20 minutes in the environment of pH3；The water added is 1:1 with the mass ratio of sarcocarp, pectase and the matter of water
Amount compares 1:10000；
The sarcocarp of enzymolysis is first sent into screw extruder by b, obtains the Fructus Rosae Normalis pulp crushed；Again Fructus Rosae Normalis pulp is sent into and mill
Machine carries out second-time breakage mixing, and its mixture slurry finally filters to obtain Fructus Rosae Normalis slurry with 100-120 eye mesh screen, and filtering residue reclaims again
Secondary filtration；
It is that 10%-25% obtains Fructus Rosae Normalis slurry concentration beans that c is concentrated into solid content to Fructus Rosae Normalis slurry；
D, starch to the pears of 5000 parts by volume concentrate in beans add the sucrose of 220 mass parts and 10 mass parts active dry yeasts and
Nutrient 15 mass parts of yeast is taken out after putting fermentation cylinder for fermentation 24-28 days into and is prepared Fructus Rosae Normalis stuffing material, and the nutrient of yeast is
NH3H2PO4；
Fructus Benincasae stuffing material is by Fructus Benincasae peeling, goes seed to put into boiling in water 15-20 minute after cutting into slices, and is wrapped in yarn after pulling out
Water squeezing in cloth, the Fructus Benincasae extracted chops floss and obtains Fructus Benincasae stuffing material.
Embodiment 2: the manufacture method of the Fructus Rosae Normalis shortcake filling containing natural complex C is to take Fructus Rosae Normalis stuffing material 50kg, Fructus Benincasae stuffing material
160kg, maltose 20kg, egg powder 10kg and butter 10kg put into be stirred until homogeneous in container and both obtain Fructus Rosae Normalis shortcake filling.Wherein sting
Pears stuffing material be made as following steps:
The screening of Fructus Rosae Normalis fresh fruit is cleaned by a, sarcocarp is isolated in enucleation, adds the pectase liquid of dilute with water in sarcocarp,
After 55 DEG C, enzyme digestion reaction 170 minutes in the environment of pH5.0；The water added is 3:1, pectase and water with the mass ratio of sarcocarp
Mass ratio 1:40000；
The sarcocarp of enzymolysis is first sent into screw extruder by b, obtains the Fructus Rosae Normalis pulp crushed；Again Fructus Rosae Normalis pulp is sent into and mill
Machine carries out second-time breakage mixing, and its mixture slurry finally filters to obtain Fructus Rosae Normalis slurry with 100-120 eye mesh screen, and filtering residue reclaims again
Secondary filtration；
It is that 10%-25% obtains Fructus Rosae Normalis slurry concentration beans that c is concentrated into solid content to Fructus Rosae Normalis slurry；
D, starch to the pears of 5000 parts by volume concentrate in beans add the sucrose of 220 mass parts and 10 mass parts active dry yeasts and
Nutrient 15 mass parts of yeast is taken out after putting fermentation cylinder for fermentation 24-28 days into and is prepared Fructus Rosae Normalis stuffing material, and the nutrient of yeast is
NH3H2PO4；
Fructus Benincasae stuffing material is by Fructus Benincasae peeling, goes seed to put into boiling in water 15-20 minute after cutting into slices, and is wrapped in yarn after pulling out
Water squeezing in cloth, the Fructus Benincasae extracted chops floss and obtains Fructus Benincasae stuffing material.
The manufacture method of the embodiment 3 Fructus Rosae Normalis shortcake filling containing natural complex C is to take Fructus Rosae Normalis stuffing material 40kg, Fructus Benincasae stuffing material
136kg, maltose 10kg, egg powder 6kg and butter 6kg put into be stirred until homogeneous in container and both obtain Fructus Rosae Normalis shortcake filling.
The making of Fructus Rosae Normalis stuffing material comprises the following steps:
The screening of Fructus Rosae Normalis fresh fruit is cleaned by a, sarcocarp is isolated in enucleation, adds the pectase liquid of dilute with water in sarcocarp,
After 40 DEG C, enzyme digestion reaction 100 minutes in the environment of pH4；The water added is 2:1 with the mass ratio of sarcocarp, pectase and water
Mass ratio 1:25000；
The sarcocarp of enzymolysis is first sent into screw extruder by b, obtains the Fructus Rosae Normalis pulp crushed；Again Fructus Rosae Normalis pulp is sent into and mill
Machine carries out second-time breakage mixing, and its mixture slurry finally filters to obtain Fructus Rosae Normalis slurry with 100-120 eye mesh screen, and filtering residue reclaims again
Secondary filtration；
It is that 10%-25% obtains Fructus Rosae Normalis slurry concentration beans that c is concentrated into solid content to Fructus Rosae Normalis slurry；
D, starch to the pears of 5000 parts by volume concentrate in beans add the sucrose of 220 mass parts and 10 mass parts active dry yeasts and
Nutrient 15 mass parts of yeast is taken out after putting fermentation cylinder for fermentation 24-28 days into and is prepared Fructus Rosae Normalis stuffing material, and the nutrient of yeast is
NH3H2PO4；
Fructus Benincasae stuffing material is by Fructus Benincasae peeling, goes seed to put into boiling in water 15-20 minute after cutting into slices, and is wrapped in yarn after pulling out
Water squeezing in cloth, the Fructus Benincasae extracted chops floss and obtains Fructus Benincasae stuffing material.
Embodiment 4: the method crisp rich in the Fructus Rosae Normalis of natural complex C is by the Fructus Rosae Normalis shortcake filling obtained by embodiment 1,2 or 3
Be wrapped in crisp surface group, after by faric typesetting, bake and bank up with earth that to make a kind of Fructus Rosae Normalis rich in natural complex C composition crisp, the crisp skin of preparation
The flour amount of dough is 4:1 with the mass ratio of Fructus Rosae Normalis shortcake filling, the preparation method conventional method of crisp surface group.
Embodiment 5: preparing rich in the method for the Fructus Rosae Normalis heart cake of natural complex C is first by made to embodiment 1,2 or 3
Fructus Rosae Normalis shortcake filling be wrapped in cake Intradermal, after by faric typesetting, bake and bank up with earth and make a kind of Fructus Rosae Normalis rich in natural complex C composition
Heart cake.
Claims (5)
1. the Fructus Rosae Normalis shortcake filling rich in natural complex C, it is characterised in that: it is to make with the raw material of following weight proportion:
Fructus Rosae Normalis stuffing material 3-5 part, Fructus Benincasae stuffing material 12-16 part, maltose 1-2 part, egg powder 0.5-1 part, butter 0.5-1 part；
The making of Fructus Rosae Normalis stuffing material comprises the following steps:
The screening of Fructus Rosae Normalis fresh fruit is cleaned by a, sarcocarp is isolated in enucleation, adds the pectase liquid of dilute with water, finally exist in sarcocarp
25-55 DEG C, enzyme digestion reaction 20-170 minute in the environment of pH3-5.0；The water added is 1-3:1 with the mass ratio of sarcocarp, pectin
Enzyme and the mass ratio 1:10000-40000 of water；
The sarcocarp of enzymolysis is first sent into screw extruder by b, obtains the Fructus Rosae Normalis pulp crushed；Again Fructus Rosae Normalis pulp feeding mill is entered
Row second-time breakage mixes, and its mixture slurry finally filters to obtain Fructus Rosae Normalis slurry with 100-120 eye mesh screen, and filtering residue reclaims mistake again
Filter；
It is that 10%-25% obtains Fructus Rosae Normalis slurry concentration beans that c is concentrated into solid content to Fructus Rosae Normalis slurry；
D, starch to concentrate in beans to the Fructus Rosae Normalis of 5000 parts by volume and add the sucrose of 220 mass parts, 10 mass parts active dry yeasts and 15
The nutrient of mass parts yeast takes out after putting fermentation cylinder for fermentation 24-28 days into and prepares Fructus Rosae Normalis stuffing material, and the nutrient of yeast is
NH3H2PO4；
Fructus Benincasae stuffing material is by Fructus Benincasae peeling, goes seed to put into boiling in water 15-20 minute after cutting into slices, and is wrapped in gauze after pulling out
Water squeezing, the Fructus Benincasae extracted chops floss and obtains Fructus Benincasae stuffing material.
Fructus Rosae Normalis shortcake filling rich in natural complex C the most according to claim 1, it is characterised in that: it is with following weight
The raw material of proportioning is made:
Fructus Rosae Normalis stuffing material 4 parts, Fructus Benincasae stuffing material 13.6 parts, maltose 1 part, egg powder 0.5-1 part, butter 0.5-1 part.
3. the manufacture method of the Fructus Rosae Normalis shortcake filling rich in natural complex C as claimed in claim 1 or 2: it is characterized in that: the party
Method is to put into be stirred until homogeneous in container by the Fructus Rosae Normalis stuffing material of ormal weight, Fructus Benincasae stuffing material, maltose, egg powder and butter both must sting
Pears shortcake filling.
4. utilizing the Fructus Rosae Normalis shortcake filling preparation described in claim 3 rich in the method for the Fructus Rosae Normalis shortcake of natural complex C, its feature exists
In: the method be first Fructus Rosae Normalis shortcake filling is wrapped in crisp surface group, after by faric typesetting, bake and bank up with earth make a kind of rich in natural complex
The Fructus Rosae Normalis of C composition is crisp, and the flour amount that the crisp surface of preparation is rolled into a ball is 4:1 with the mass ratio of Fructus Rosae Normalis shortcake filling.
5. utilizing the Fructus Rosae Normalis shortcake filling preparation described in claim 3 rich in the method for the Fructus Rosae Normalis heart cake of natural complex C, it is special
Levy and be: the method is first Fructus Rosae Normalis shortcake filling to be wrapped in cake Intradermal, after by faric typesetting, bake and bank up with earth make a kind of raw rich in natural dimension
The Fructus Rosae Normalis heart cake of element C composition.
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| CN201410253731.7A CN103989104B (en) | 2014-06-10 | , filling crisp rich in the Fructus Rosae Normalis of natural complex C composition and preparation method thereof |
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| CN201410253731.7A CN103989104B (en) | 2014-06-10 | , filling crisp rich in the Fructus Rosae Normalis of natural complex C composition and preparation method thereof |
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| CN102007955A (en) * | 2010-11-15 | 2011-04-13 | 高厚基 | Flower cake stuffing and preparation process thereof |
| CN102845789A (en) * | 2011-07-02 | 2013-01-02 | 徐州工程学院 | Ginkgo jam and its preparation method |
| CN102669513A (en) * | 2012-06-11 | 2012-09-19 | 徐爱华 | Dogwood jam |
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