CN104222227A - Chuzhou chrysanthemum cake and making process thereof - Google Patents
Chuzhou chrysanthemum cake and making process thereof Download PDFInfo
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- CN104222227A CN104222227A CN201410463564.9A CN201410463564A CN104222227A CN 104222227 A CN104222227 A CN 104222227A CN 201410463564 A CN201410463564 A CN 201410463564A CN 104222227 A CN104222227 A CN 104222227A
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- chu chrysanthemum
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- chuzhou chrysanthemum
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Abstract
The invention discloses a Chuzhou chrysanthemum cake. The Chuzhou chrysanthemum cake is made from the following raw material components in parts by weight: 60-80 parts of flour or green bean powder, 20-30 parts of Chuzhou chrysanthemum, 10-20 parts of xylitol, 30-50 parts of plant oil, 20-40 parts of water, 3-5 parts of sodium citrate and 1-2 parts of baking powder. A making process of the Chuzhou chrysanthemum cake comprises the following steps: (1) preparing a Chuzhou chrysanthemum extracting solution; (2) preparing Chuzhou chrysanthemum scraps; (3) stirring into flowing thin paste; (4) leavening; (5) molding and baking. The Chuzhou chrysanthemum cake and the process have the beneficial effects that the Chuzhou chrysanthemum extracting solution is uniformly mixed and is blended with xylitol, meanwhile the Chuzhou chrysanthemum scraps are added, so that the medicinal components of the Chuzhou chrysanthemum can be absorbed while enjoying snacks, the taste, color and luster of the Chuzhou chrysanthemum cake are improved greatly, and the sales volume of the Chuzhou chrysanthemum cake is increased.
Description
Technical field
The present invention relates to a kind of Chu chrysanthemum cake and manufacture craft thereof, belong to making food technical field.
Background technology
The large famous genunie medicinal materials in Chu Chrysanthemum Anhui Province four, rank first of the four large medicine chrysanthemums of the whole nation, be important Chinese medicine, its taste is sweet, cold nature, " modern Practical Chinese medicinal " book review valency " product person is the most refrigerant in Anhui Chuzhou, not bitter sweetless, as the best in feverfew ".Long-term edible, there is good health-care effect, there is wind-dispelling heat-dissipating, effect of the flat liver removing toxic substances of improving eyesight, and dizzy to headache, blood pressure is hyperfunction, and nervous headache etc. have good therapeutic action.Appreciate its look, its taste of product, be dissolved into by Chu chrysanthemum in snack food is the pursuit of numerous Chu chrysanthemum fan always.But in existing Chu chrysanthemum snack food, the color and luster of product and mouthfeel are all poor, have impact on the sales volume of Chu chrysanthemum food.
Summary of the invention
The object of the present invention is to provide a kind of Chu chrysanthemum cake and manufacture craft thereof, taste and the color and luster of Chu chrysanthemum cake can be improved.
The object of the invention is to be achieved through the following technical solutions: a kind of Chu chrysanthemum cake, it is made by the raw material components of following weight portion: flour or mung bean flour 60 ~ 80 parts, chrysanthemum 20 ~ 30 parts, xylitol 10 ~ 20 parts, vegetable oil 30 ~ 50 parts and 20 ~ 40 parts, water, natrium citricum 3 ~ 5 parts, baking powder 1 ~ 2 part;
The manufacture craft of described Chu chrysanthemum cake is as follows:
(1), the preparation of Chu chrysanthemum extract: 5 ~ 10 parts of Daisies are cleaned and dries, then add the water of chrysanthemum weight 2 ~ 3 times, and be heated to 60 ~ 80 DEG C, leach 4 ~ 6 times, each 45 ~ 80min, obtain Chu chrysanthemum extract, then by extracting liquid filtering or centrifugal segregation insoluble matter, set aside for use under normal temperature;
(2), the preparation of Chu chrysanthemum bits: the Chu chrysanthemum cleaning, drying of residuals weight part are pulverized, removes wherein heterochromatic particle;
(3), gelatinization: the water of residuals weight part is heated to 40 ~ 60 DEG C, add the vegetable oil of above-mentioned weight portion, then flour or the mung bean flour of above-mentioned weight portion is added, rapid stirring 15 ~ 30min, then adds Chu chrysanthemum extract, the xylitol of above-mentioned weight portion and natrium citricum and slowly stirs until mix flowable scattered paste shape;
(4), dismiss: dismiss 4 ~ 8min after adding the baking powder uniform stirring of Chu chrysanthemum bits and above-mentioned weight portion, obtain Chu chrysanthemum cake batter;
(5), shaping baking: the Chu chrysanthemum cake batter mixed is put into baking box, brushes cake oil in the grilled mold of baking box, baking gets final product outlet in 20 ~ 30 minutes at 120 ~ 140 DEG C.
Described chrysanthemum is fresh Daisy, requires full color, free from insect pests.
Length 1 ~ the 2cm of described Chu chrysanthemum bits.
Beneficial effect of the present invention is: by the Homogeneous phase mixing of Chu chrysanthemum extract and the taste being equipped with xylitol be in harmonious proportion, add the mouthfeel that Chu chrysanthemum is considered to be worth doing simultaneously, also the medical value of Chu chrysanthemum can be absorbed when enjoying snack, improve taste and the color and luster of Chu chrysanthemum cake greatly, improve Chu chrysanthemum cake sales volume commercially.
Detailed description of the invention
Technical scheme of the present invention is further described below in conjunction with embodiment, but described in claimed scope is not limited to.
embodiment 1
A kind of Chu chrysanthemum cake, it is made by the raw material components of following weight portion: 70 parts, flour, chrysanthemum 25 parts, xylitol 10 parts, vegetable oil 30 parts and 40 parts, water, natrium citricum 3 parts, baking powder 1 part;
The manufacture craft of described Chu chrysanthemum cake is as follows:
(1), the preparation of Chu chrysanthemum extract: 5 parts of Daisies are cleaned and dries, then add the water of chrysanthemum weight 2 times, and be heated to 60 DEG C, leach 4 times, each 45min, obtain Chu chrysanthemum extract, then by extracting liquid filtering or centrifugal segregation insoluble matter, set aside for use under normal temperature;
(2), the preparation of Chu chrysanthemum bits: the Chu chrysanthemum cleaning, drying of residuals weight part are pulverized, removes wherein heterochromatic particle;
(3), gelatinization: the water of residuals weight part is heated to 50 DEG C, add the vegetable oil of above-mentioned weight portion, then the flour of above-mentioned weight portion is added, rapid stirring 20min, the xylitol and the natrium citricum that then add Chu chrysanthemum extract and above-mentioned weight portion slowly stir until mix flowable scattered paste shape;
(4), dismiss: dismiss 5min after adding the baking powder uniform stirring of Chu chrysanthemum bits and above-mentioned weight portion, obtain Chu chrysanthemum cake batter;
(5), shaping baking: the Chu chrysanthemum cake batter mixed is put into baking box, brushes cake oil in the grilled mold of baking box, baking gets final product outlet in 27 minutes at 130 DEG C.
embodiment 2
A kind of Chu chrysanthemum cake, it is made by the raw material components of following weight portion: mung bean flour 80 parts, chrysanthemum 30 parts, xylitol 15 parts, vegetable oil 50 parts and 30 parts, water, natrium citricum 5 parts, baking powder 1.5 parts;
The manufacture craft of described Chu chrysanthemum cake is as follows:
(1), the preparation of Chu chrysanthemum extract: 10 parts of Daisies are cleaned and dries, then add the water of chrysanthemum weight 2.5 times, and be heated to 80 DEG C, leach 6 times, each 80min, obtain Chu chrysanthemum extract, then by extracting liquid filtering or centrifugal segregation insoluble matter, set aside for use under normal temperature;
(2), the preparation of Chu chrysanthemum bits: the Chu chrysanthemum cleaning, drying of residuals weight part are pulverized, removes wherein heterochromatic particle;
(3), gelatinization: the water of residuals weight part is heated to 60 DEG C, add the vegetable oil of above-mentioned weight portion, then the mung bean flour of above-mentioned weight portion is added, rapid stirring 30min, the xylitol and the natrium citricum that then add Chu chrysanthemum extract and above-mentioned weight portion slowly stir until mix flowable scattered paste shape;
(4), dismiss: dismiss 6min after adding the baking powder uniform stirring of Chu chrysanthemum bits and above-mentioned weight portion, obtain Chu chrysanthemum cake batter;
(5), shaping baking: the Chu chrysanthemum cake batter mixed is put into baking box, brushes cake oil in the grilled mold of baking box, baking gets final product outlet in 20 minutes at 140 DEG C.
embodiment 3
A kind of Chu chrysanthemum cake, it is made by the raw material components of following weight portion: the mixed powder 60 parts of flour and mung bean flour, chrysanthemum 20 parts, xylitol 20 parts, vegetable oil 30 parts and 30 parts, water, natrium citricum 3 parts, baking powder 1 part, wherein, flour is 20 parts, and mung bean flour is 40 parts;
The manufacture craft of described Chu chrysanthemum cake is as follows:
(1), the preparation of Chu chrysanthemum extract: 8 parts of Daisies are cleaned and dries, then add the water of chrysanthemum weight 3 times, and be heated to 70 DEG C, leach 5 times, each 60min, obtain Chu chrysanthemum extract, then by extracting liquid filtering or centrifugal segregation insoluble matter, set aside for use under normal temperature;
(2), the preparation of Chu chrysanthemum bits: the Chu chrysanthemum cleaning, drying of residuals weight part are pulverized, removes wherein heterochromatic particle;
(3), gelatinization: the water of residuals weight part is heated to 55 DEG C, add the vegetable oil of above-mentioned weight portion, then the flour of above-mentioned weight portion and the mixed powder of mung bean flour is added, rapid stirring 25min, the xylitol and the natrium citricum that then add Chu chrysanthemum extract and above-mentioned weight portion slowly stir until mix flowable scattered paste shape;
(4), dismiss: dismiss 8min after adding the baking powder uniform stirring of Chu chrysanthemum bits and above-mentioned weight portion, obtain Chu chrysanthemum cake batter;
(5), shaping baking: the Chu chrysanthemum cake batter mixed is put into baking box, brushes cake oil in the grilled mold of baking box, baking gets final product outlet in 30 minutes at 120 DEG C.
embodiment 4
A kind of Chu chrysanthemum cake, it is made by the raw material components of following weight portion: 65 parts, flour, chrysanthemum 22 parts, xylitol 16 parts, vegetable oil 45 parts and 20 parts, water, natrium citricum 3.5 parts, baking powder 2 parts;
The manufacture craft of described Chu chrysanthemum cake is as follows:
(1), the preparation of Chu chrysanthemum extract: 6 parts of Daisies are cleaned and dries, then add the water of chrysanthemum weight 2 times, and be heated to 80 DEG C, leach 6 times, each 75min, obtain Chu chrysanthemum extract, then by extracting liquid filtering or centrifugal segregation insoluble matter, set aside for use under normal temperature;
(2), the preparation of Chu chrysanthemum bits: the Chu chrysanthemum cleaning, drying of residuals weight part are pulverized, removes wherein heterochromatic particle;
(3), gelatinization: the water of residuals weight part is heated to 40 DEG C, add the vegetable oil of above-mentioned weight portion, then the flour of above-mentioned weight portion is added, rapid stirring 15min, the xylitol and the natrium citricum that then add Chu chrysanthemum extract and above-mentioned weight portion slowly stir until mix flowable scattered paste shape;
(4), dismiss: dismiss 4min after adding the baking powder uniform stirring of Chu chrysanthemum bits and above-mentioned weight portion, obtain Chu chrysanthemum cake batter;
(5), shaping baking: the Chu chrysanthemum cake batter mixed is put into baking box, brushes cake oil in the grilled mold of baking box, baking gets final product outlet in 25 minutes at 125 DEG C.
embodiment 5
A kind of Chu chrysanthemum cake, it is made by the raw material components of following weight portion: the mixed powder 75 parts of flour and mung bean flour, chrysanthemum 28 parts, xylitol 18 parts, vegetable oil 40 parts and 35 parts, water, natrium citricum 4 parts, baking powder 1.5 parts, wherein, flour is 30 parts, and mung bean flour is 45 parts;
The manufacture craft of described Chu chrysanthemum cake is as follows:
(1), the preparation of Chu chrysanthemum extract: 7 parts of Daisies are cleaned and dries, then add the water of chrysanthemum weight 3 times, and be heated to 75 DEG C, leach 5 times, each 50min, obtain Chu chrysanthemum extract, then by extracting liquid filtering or centrifugal segregation insoluble matter, set aside for use under normal temperature;
(2), the preparation of Chu chrysanthemum bits: the Chu chrysanthemum cleaning, drying of residuals weight part are pulverized, removes wherein heterochromatic particle;
(3), gelatinization: the water of residuals weight part is heated to 45 DEG C, add the vegetable oil of above-mentioned weight portion, then the flour of above-mentioned weight portion and the mixed powder of mung bean flour is added, rapid stirring 18min, the xylitol and the natrium citricum that then add Chu chrysanthemum extract and above-mentioned weight portion slowly stir until mix flowable scattered paste shape;
(4), dismiss: dismiss 7min after adding the baking powder uniform stirring of Chu chrysanthemum bits and above-mentioned weight portion, obtain Chu chrysanthemum cake batter;
(5), shaping baking: the Chu chrysanthemum cake batter mixed is put into baking box, brushes cake oil in the grilled mold of baking box, baking gets final product outlet in 30 minutes at 135 DEG C.
Claims (3)
1. a Chu chrysanthemum cake, is characterized in that: it is made by the raw material components of following weight portion: flour or mung bean flour 60 ~ 80 parts, chrysanthemum 20 ~ 30 parts, xylitol 10 ~ 20 parts, vegetable oil 30 ~ 50 parts and 20 ~ 40 parts, water, natrium citricum 3 ~ 5 parts, baking powder 1 ~ 2 part;
The manufacture craft of described Chu chrysanthemum cake is as follows:
(1), the preparation of Chu chrysanthemum extract: 5 ~ 10 parts of Daisies are cleaned and dries, then add the water of chrysanthemum weight 2 ~ 3 times, and be heated to 60 ~ 80 DEG C, leach 4 ~ 6 times, each 45 ~ 80min, obtain Chu chrysanthemum extract, then by extracting liquid filtering or centrifugal segregation insoluble matter, set aside for use under normal temperature;
(2), the preparation of Chu chrysanthemum bits: the Chu chrysanthemum cleaning, drying of residuals weight part are pulverized, removes wherein heterochromatic particle;
(3), gelatinization: the water of residuals weight part is heated to 40 ~ 60 DEG C, add the vegetable oil of above-mentioned weight portion, then flour or the mung bean flour of above-mentioned weight portion is added, rapid stirring 15 ~ 30min, the xylitol and the natrium citricum that then add Chu chrysanthemum extract and above-mentioned weight portion slowly stir until mix flowable scattered paste shape;
(4), dismiss: dismiss 4 ~ 8min after adding the baking powder uniform stirring of Chu chrysanthemum bits and above-mentioned weight portion, obtain Chu chrysanthemum cake batter;
(5), shaping baking: the Chu chrysanthemum cake batter mixed is put into baking box, brushes cake oil in the grilled mold of baking box, baking gets final product outlet in 20 ~ 30 minutes at 120 ~ 140 DEG C.
2. Chu chrysanthemum cake according to claim 1, is characterized in that: described chrysanthemum is fresh Daisy, requires full color, free from insect pests.
3. Chu chrysanthemum cake according to claim 1, is characterized in that: the length 1 ~ 2cm of described Chu chrysanthemum bits.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410463564.9A CN104222227B (en) | 2014-09-12 | 2014-09-12 | A kind of Chu chrysanthemum cake and manufacture craft thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410463564.9A CN104222227B (en) | 2014-09-12 | 2014-09-12 | A kind of Chu chrysanthemum cake and manufacture craft thereof |
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| CN104222227A true CN104222227A (en) | 2014-12-24 |
| CN104222227B CN104222227B (en) | 2016-05-04 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839295A (en) * | 2015-06-01 | 2015-08-19 | 新疆生命核力高科股份有限公司 | Calliopsis cake and making method thereof |
| CN105053803A (en) * | 2015-08-12 | 2015-11-18 | 滁州市滁菊研究所 | Chuzhou chrysanthemum pastry preparation technology |
| CN105053861A (en) * | 2015-08-12 | 2015-11-18 | 滁州市滁菊研究所 | Method for making pastries through flos chrysanthemi |
| CN105660792A (en) * | 2016-02-24 | 2016-06-15 | 安徽科技学院 | Instant fried dough twists with Chuzhou chrysanthemum flavor and making method thereof |
| CN105724527A (en) * | 2016-02-24 | 2016-07-06 | 安徽科技学院 | Instant Chuzhou chrysanthemum crisp pastries and making method thereof |
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| CN1954677A (en) * | 2005-10-28 | 2007-05-02 | 武汉胡公绿色天然食品有限公司 | Method for making cake using vegetable, fruit and coarse grain as raw material |
| CN103053772A (en) * | 2012-12-14 | 2013-04-24 | 安徽科技学院 | Chrysanthemum cake and making method thereof |
| CN103211154A (en) * | 2013-03-16 | 2013-07-24 | 陆开云 | Preparation method of heat-clearing amaranth chrysanthemum cake |
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2014
- 2014-09-12 CN CN201410463564.9A patent/CN104222227B/en active Active
Patent Citations (3)
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| CN1954677A (en) * | 2005-10-28 | 2007-05-02 | 武汉胡公绿色天然食品有限公司 | Method for making cake using vegetable, fruit and coarse grain as raw material |
| CN103053772A (en) * | 2012-12-14 | 2013-04-24 | 安徽科技学院 | Chrysanthemum cake and making method thereof |
| CN103211154A (en) * | 2013-03-16 | 2013-07-24 | 陆开云 | Preparation method of heat-clearing amaranth chrysanthemum cake |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839295A (en) * | 2015-06-01 | 2015-08-19 | 新疆生命核力高科股份有限公司 | Calliopsis cake and making method thereof |
| CN105053803A (en) * | 2015-08-12 | 2015-11-18 | 滁州市滁菊研究所 | Chuzhou chrysanthemum pastry preparation technology |
| CN105053861A (en) * | 2015-08-12 | 2015-11-18 | 滁州市滁菊研究所 | Method for making pastries through flos chrysanthemi |
| CN105660792A (en) * | 2016-02-24 | 2016-06-15 | 安徽科技学院 | Instant fried dough twists with Chuzhou chrysanthemum flavor and making method thereof |
| CN105724527A (en) * | 2016-02-24 | 2016-07-06 | 安徽科技学院 | Instant Chuzhou chrysanthemum crisp pastries and making method thereof |
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| Publication number | Publication date |
|---|---|
| CN104222227B (en) | 2016-05-04 |
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Effective date of registration: 20210629 Address after: 239000 No.51 Laiyang Road, Xin'an Town, Laian County, Chuzhou City, Anhui Province Patentee after: Anyang County Intellectual Property Operation Co., Ltd Address before: 239000 Shenying 8, Shuixi village, Shuikou Town, Lai An county, Chuzhou, Anhui Patentee before: Xu Yuwen |