CN104187671A - Production method of rose cake - Google Patents
Production method of rose cake Download PDFInfo
- Publication number
- CN104187671A CN104187671A CN201410450975.4A CN201410450975A CN104187671A CN 104187671 A CN104187671 A CN 104187671A CN 201410450975 A CN201410450975 A CN 201410450975A CN 104187671 A CN104187671 A CN 104187671A
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- Prior art keywords
- rose
- uncooked
- parts
- cooked
- pulp
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 241000220317 Rosa Species 0.000 title claims abstract description 61
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims abstract description 15
- 235000014364 Trapa natans Nutrition 0.000 claims abstract description 15
- 235000009165 saligot Nutrition 0.000 claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 244000269722 Thea sinensis Species 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 241001083492 Trapa Species 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000010025 steaming Methods 0.000 claims abstract description 5
- 239000002002 slurry Substances 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 16
- 235000013616 tea Nutrition 0.000 claims description 15
- 239000006188 syrup Substances 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- 240000001085 Trapa natans Species 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 238000001816 cooling Methods 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 2
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000003642 hunger Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 230000002618 waking effect Effects 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000042430 Rhodiola rosea Species 0.000 description 1
- 235000003713 Rhodiola rosea Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 241000220221 Rosales Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a production method of rose cake. The production method of the rose cake comprises the following steps: preparing the following raw materials in parts by weight: 100-110 parts of water chestnut starch, 100-120 parts of white granulated sugar, 650-750 parts of rose tea and 40-50 parts of rose petals; washing the rose petals, soaking the rose petals in warm water at the temperature of 75-90 DEG C for 8-10 seconds and draining off water for later use; stirring the water chestnut starch and a half of rose tea to form particle-free uncooked pulp, filtering the uncooked pulp by a sieve with 50-100 meshes and taking the sieved material for later use; boiling the other half of rose tea and pouring white granulated sugar to prepare sweet water; pouring the sweet water into 1/10-2/10 of uncooked pulp, stirring and boiling to obtain cooked pulp; quickly pouring the cooked pulp into the rest of the uncooked pulp and stirring continuously to form uncooked-cooked pulp; adding the rose petals into the uncooked-cooked pulp, stirring, and pouring the stirred uncooked-cooked pulp into a steaming pot for 2-4 times, wherein after being poured into the steaming pot, the uncooked-cooked pulp is steamed with high fire for 4-5 minutes each time, and then another uncooked-cooked pulp is poured into the steaming pot again; and cooling the steamed uncooked-cooked pulp, and slicing the product to obtain the finished product.
Description
Technical field
The present invention relates to cake food field, relate in particular to a kind of production method of people rose cake.
Background technology
Rose, belongs to Rosales, rose family machaka, and branch bar spininess thorn, imparipinnate leaf, 5～9, leaflet, ellipse, has limit thorn.Petal obovate, polyphyll to half polyphyll, flower has aubergine, white, the fruit phase 8-9 month, oblate spheroid.Road in " herbal text ": " rose, turbid clearly and not, and and not violent, the soft liver stomach of waking up, thin gas is invigorated blood circulation, a surname is logical stops up stagnant and just dry fraud of absolutely not pungent temperature, disconnectedly pushes away gas and divides among medicine, has prompt effect most and the most tractable, fragrant all product, there is no equal ".
In rose, contain 300 various chemical components, as fragrant alcohol, aldehyde, aliphatic acid, phenol with containing oil and the fat of essence, often eat in rose goods with the soft liver stomach of waking up, have a respite and invigorate blood circulation, beautifying face and moistering lotion, makes us refreshing refreshing.Rose is direct-edible in some areas, Europe, and rose rhizome boils to eat, and rose root can be used to wine brewing.But edible temporarily without hearing used as cake.
Summary of the invention
The object of the invention is to propose a kind of production method that rose is made into rose cake, make it both there is medical value, can allay one's hunger again edible.
A production method for rose cake, comprises following steps:
Take raw material for standby by following weight ratio: water chestnut starch 100-110 part, white granulated sugar 100-120 part, rose tea 650-750 part and rose petal 40-50 part; Rose petal is cleaned, with the emerge in worm water 8-10 second of 75-90 DEG C, drained away the water for subsequent use; Water chestnut starch and half rose tea are stirred to without granular raw slurry, and it is for subsequent use that filtration 50-100 mesh sieve takes off material; Second half rose tea is boiled and pour white granulated sugar into and make syrup; Described syrup is poured into the 1/10-2/10 of described raw slurry, stirred and be cooked into ripe slurry; Described ripe slurry is poured into rapidly in remaining raw slurry, constantly stirred, form raw and cooked thick liquid; Above-mentioned rose petal is put into raw and cooked thick liquid, after stirring, point pours into for 2-4 time and to steam in basin, often pour once described raw and cooked thick liquid into after vigorous fire steaming within 4-5 minute, pour again raw and cooked thick liquid next time into; Cook rear coolingly, stripping and slicing, obtains finished product.
Preferably, 45 parts, 105 parts of described water chestnut starches, 110 parts of white granulated sugars, 700 parts of rose teas and rose petal.
Rose cake of the present invention, simple to operate, not only fragrant and sweet delicious food, has again pharmacologic action.
Detailed description of the invention
A production method for rose cake, comprises following steps:
Take raw material for standby by following weight ratio: 100 parts of water chestnut starches, 100 parts of white granulated sugars, 650 parts of rose teas, 40 parts, rose petal.
Rose petal is cleaned, with the emerge in worm water of 75 DEG C 10 seconds, drained away the water for subsequent use, adopt the emerge in worm water of 75 DEG C and the immersion of short time, both can kill 97.3% ~ 99.9% bacterium, can not make again nutrition and the fragrance loss of rose petal;
Water chestnut starch and half rose tea are stirred to without granular raw slurry, and it is for subsequent use that filtration 50 mesh sieves take off material; Second half rose tea is boiled and pour white granulated sugar into and make syrup; Pour described syrup 1/10 of described raw slurry into, stir and be cooked into ripe slurry; Described ripe slurry is poured into rapidly in remaining raw slurry, constantly stirred, form raw and cooked thick liquid; Adopt rose tea to open slurry as aqua, can make the fragrance of rose cake stronger;
Above-mentioned rose petal is put into raw and cooked thick liquid, after stirring, point pour into for 2 times and to steam in basin, often pour once after described raw and cooked thick liquid vigorous fire into and steam and within 4 minutes, pour again raw and cooked thick liquid next time into; Cook rear coolingly, stripping and slicing, obtains finished product.
In rose, the abundantest, the every 100g of ascorbic content includes mg more than 2000, has the title of " king of vitamin C ".Also contain protein, fat, carbohydrate, calcium, phosphorus, potassium, iron, magnesium etc., wherein protein content 8.5%, fat 4.7%, soluble sugar 1.2%, carbohydrate 68%.In rose slag, do not contain any harmful element, wherein containing glucose 18.33% ~ 23.66%, starch-containing 21.75% ~ 22.63%, and contain abundant amino acid, its total amino acid content is up to 10.9%.
Water chestnut is named again water chestnut, contains abundant Cobastab and C, vegetable protein, phosphorus matter, has effect of clearing heat and removing internal wetness removing toxic substances.It is the bulb of cyperi rhizoma plant water chestnut.Mainly be grown in southern china.The similar agar powder of effect of water chestnut starch, becomes and solidifies after the slurry that can make its heating output is cooling.
Embodiment 2
A production method for rose cake, comprises following steps:
Take raw material for standby by following weight ratio: 50 parts, 110 parts of water chestnut starches, 120 parts of white granulated sugars, 750 parts of rose teas and rose petal;
Rose petal is cleaned, with the emerge in worm water of 90 DEG C 8 seconds, drained away the water for subsequent use;
Water chestnut starch and half rose tea are stirred to without granular raw slurry, and it is for subsequent use that filtration 100 mesh sieves take off material; Second half rose tea is boiled and pour white granulated sugar into and make syrup; Pour described syrup 2/10 of described raw slurry into, stir and be cooked into ripe slurry; Described ripe slurry is poured into rapidly in remaining raw slurry, constantly stirred, form raw and cooked thick liquid;
Above-mentioned rose petal is put into raw and cooked thick liquid, after stirring, point pour into for 4 times and to steam in basin, often pour once after described raw and cooked thick liquid vigorous fire into and steam and within 5 minutes, pour again raw and cooked thick liquid next time into; Cook rear coolingly, stripping and slicing, obtains finished product.
The rose cake that the present invention makes, Rose Essentielle is strong, fresh and sweet tasty and refreshing, can allay one's hunger edible, can reach again the awake stomach of nourishing the liver, kills two birds with one stone.
Know-why of the present invention has below been described in conjunction with specific embodiments.These are described is in order to explain principle of the present invention, and can not be interpreted as by any way limiting the scope of the invention.Based on explanation herein, those skilled in the art does not need to pay performing creative labour can associate other detailed description of the invention of the present invention, within these modes all will fall into protection scope of the present invention.
Claims (2)
1. a production method for rose cake, is characterized in that comprising following steps:
Take raw material for standby by following weight ratio: water chestnut starch 100-110 part, white granulated sugar 100-120 part, rose tea 650-750 part and rose petal 40-50 part;
Rose petal is cleaned, with the emerge in worm water 8-10 second of 75-90 DEG C, drained away the water for subsequent use;
Water chestnut starch and half rose tea are stirred to without granular raw slurry, and it is for subsequent use that filtration 50-100 mesh sieve takes off material; Second half rose tea is boiled and pour white granulated sugar into and make syrup; Described syrup is poured into the 1/10-2/10 of described raw slurry, stirred and be cooked into ripe slurry; Described ripe slurry is poured into rapidly in remaining raw slurry, constantly stirred, form raw and cooked thick liquid;
Above-mentioned rose petal is put into raw and cooked thick liquid, after stirring, point pours into for 2-4 time and to steam in basin, often pour once described raw and cooked thick liquid into after vigorous fire steaming within 4-5 minute, pour again raw and cooked thick liquid next time into; Cook rear coolingly, stripping and slicing, obtains finished product.
2. the production method of rose cake according to claim 1, is characterized in that: 45 parts, 105 parts of described water chestnut starches, 110 parts of white granulated sugars, 700 parts of rose teas and rose petal.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410450975.4A CN104187671A (en) | 2014-09-05 | 2014-09-05 | Production method of rose cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410450975.4A CN104187671A (en) | 2014-09-05 | 2014-09-05 | Production method of rose cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187671A true CN104187671A (en) | 2014-12-10 |
Family
ID=52073186
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410450975.4A Pending CN104187671A (en) | 2014-09-05 | 2014-09-05 | Production method of rose cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104187671A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489514A (en) * | 2015-01-04 | 2015-04-08 | 通海康美食品有限公司 | Fresh flower taro cake and processing method thereof |
| CN104921018A (en) * | 2015-05-26 | 2015-09-23 | 济南绿安食品有限责任公司 | Rose and sweet potato pills |
| CN108902434A (en) * | 2018-08-15 | 2018-11-30 | 新野县恒怡农业科技有限公司 | A kind of rose flower cake and preparation method thereof |
| CN115530341A (en) * | 2022-10-15 | 2022-12-30 | 广州市洲星食品有限公司 | Water chestnut cake and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141654A (en) * | 2013-03-07 | 2013-06-12 | 王玉兰 | Wolfberry fruit water chestnut cake |
| CN103211154A (en) * | 2013-03-16 | 2013-07-24 | 陆开云 | Preparation method of heat-clearing amaranth chrysanthemum cake |
| CN103461846A (en) * | 2013-09-22 | 2013-12-25 | 李燕 | Grain water chestnut cake and preparation method thereof |
-
2014
- 2014-09-05 CN CN201410450975.4A patent/CN104187671A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141654A (en) * | 2013-03-07 | 2013-06-12 | 王玉兰 | Wolfberry fruit water chestnut cake |
| CN103211154A (en) * | 2013-03-16 | 2013-07-24 | 陆开云 | Preparation method of heat-clearing amaranth chrysanthemum cake |
| CN103461846A (en) * | 2013-09-22 | 2013-12-25 | 李燕 | Grain water chestnut cake and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 刘宝家，等: "《食品加工技术、工艺和配方大全续集》", 31 August 1998, article "玫瑰十层糕", pages: 416-417 * |
| 劳理: "《新编大众食谱》", 30 November 1996, article "玫瑰香糕", pages: 43 * |
| 彭铭全: "《道家养生点心精粹》", 30 June 2006, article "到家玫瑰枣糕", pages: 11 * |
| 犀文图书: "《粥粉面8000例》", 31 March 2012, article "地栗糕", pages: 303 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489514A (en) * | 2015-01-04 | 2015-04-08 | 通海康美食品有限公司 | Fresh flower taro cake and processing method thereof |
| CN104921018A (en) * | 2015-05-26 | 2015-09-23 | 济南绿安食品有限责任公司 | Rose and sweet potato pills |
| CN104921018B (en) * | 2015-05-26 | 2018-02-06 | 济南绿安食品有限责任公司 | A kind of rose pachyrhizus ball |
| CN108902434A (en) * | 2018-08-15 | 2018-11-30 | 新野县恒怡农业科技有限公司 | A kind of rose flower cake and preparation method thereof |
| CN115530341A (en) * | 2022-10-15 | 2022-12-30 | 广州市洲星食品有限公司 | Water chestnut cake and preparation method thereof |
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Application publication date: 20141210 |