CN104222227B - A kind of Chu chrysanthemum cake and manufacture craft thereof - Google Patents
A kind of Chu chrysanthemum cake and manufacture craft thereof Download PDFInfo
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- CN104222227B CN104222227B CN201410463564.9A CN201410463564A CN104222227B CN 104222227 B CN104222227 B CN 104222227B CN 201410463564 A CN201410463564 A CN 201410463564A CN 104222227 B CN104222227 B CN 104222227B
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Abstract
The invention discloses a kind of Chu chrysanthemum cake, it is made by the raw material components of following weight portion: 60 ~ 80 parts of flour or mung bean flours, 20 ~ 30 parts of chrysanthemums, 10 ~ 20 parts of xylitols, 30 ~ 50 parts of vegetable oil and 20 ~ 40 parts, water, 3 ~ 5 parts of natrium citricums, 1 ~ 2 part of baking powder; The manufacture craft of described Chu chrysanthemum cake is as follows: the preparation of (1), Chu chrysanthemum extract; (2), the preparation of Chu chrysanthemum bits; (3), stir until mix flowable scattered paste shape; (4), dismiss; (5), moulding baking. The invention has the beneficial effects as follows: the even mixing by Chu chrysanthemum extract the taste that is equipped with xylitol are in harmonious proportion, add the mouthfeel of Chu chrysanthemum bits simultaneously, in enjoying snack, also can absorb the medical value of Chu chrysanthemum, improve greatly taste and the color and luster of Chu chrysanthemum cake, improved the sales volume of Chu chrysanthemum cake on market.
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, are important Chinese medicines, and 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, in feverfew as the best ". 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 having a headache, blood pressure is hyperfunction, and nervous headaches etc. have good therapeutic action. Appreciate its look, its taste of product, it is numerous Chu chrysanthemum fan's pursuit that Chu chrysanthemum is dissolved in snack food always. But in existing Chu chrysanthemum snack food, the color and luster of product and mouthfeel are all poor, affect 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, can improve taste and the color and luster of Chu chrysanthemum cake.
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: 60 ~ 80 parts of flour or mung bean flours, 20 ~ 30 parts of chrysanthemums, 10 ~ 20 parts of xylitols, 30 ~ 50 parts of vegetable oil and 20 ~ 40 parts, water, 3 ~ 5 parts of natrium citricums, 1 ~ 2 part of baking powder;
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 dried, then add the water of 2 ~ 3 times of chrysanthemum weight, and be heated to 60 ~ 80 DEG C, leach 4 ~ 6 times, each 45 ~ 80min, obtains Chu chrysanthemum extract, then by extracting liquid filtering or centrifugal removal 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, remove 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 add flour or the mung bean flour of above-mentioned weight portion, rapid stirring 15 ~ 30min, then adds the xylitol of Chu chrysanthemum extract, above-mentioned weight portion and natrium citricum slowly to stir until mix flowable scattered paste shape;
(4), dismiss: after adding the baking powder uniform stirring of Chu chrysanthemum bits and above-mentioned weight portion, dismiss 4 ~ 8min, obtain Chu chrysanthemum cake batter;
(5), moulding baking: the Chu chrysanthemum cake batter of mixing is put into baking box, brush cake oil in the grilled mold of baking box, toast at 120 ~ 140 DEG C and get final product outlet for 20 ~ 30 minutes.
Described chrysanthemum is fresh Daisy, requires that color and luster is full, free from insect pests.
Length 1 ~ the 2cm of described Chu chrysanthemum bits.
Beneficial effect of the present invention is: the even mixing by Chu chrysanthemum extract the taste that is equipped with xylitol are in harmonious proportion, add the mouthfeel of Chu chrysanthemum bits simultaneously, in enjoying snack, also can absorb the medical value of Chu chrysanthemum, improve greatly taste and the color and luster of Chu chrysanthemum cake, improved the sales volume of Chu chrysanthemum cake on market.
Detailed description of the invention
Further describe technical scheme of the present invention 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, 25 parts of chrysanthemums, 10 parts of xylitols, 30 parts of vegetable oil and 40 parts, water, 3 parts of natrium citricums, 1 part of baking powder;
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 dried, then add the water of 2 times of chrysanthemum weight, and be heated to 60 DEG C, leach 4 times, each 45min, obtains Chu chrysanthemum extract, then by extracting liquid filtering or centrifugal removal 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, remove 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 add the flour of above-mentioned weight portion, rapid stirring 20min, then adds the xylitol of Chu chrysanthemum extract and above-mentioned weight portion and natrium citricum slowly to stir until mix flowable scattered paste shape;
(4), dismiss: after adding the baking powder uniform stirring of Chu chrysanthemum bits and above-mentioned weight portion, dismiss 5min, obtain Chu chrysanthemum cake batter;
(5), moulding baking: the Chu chrysanthemum cake batter of mixing is put into baking box, brush cake oil in the grilled mold of baking box, toast at 130 DEG C and get final product outlet for 27 minutes.
Embodiment 2
A kind of Chu chrysanthemum cake, it is made by the raw material components of following weight portion: 80 parts of mung bean flours, 30 parts of chrysanthemums, 15 parts of xylitols, 50 parts of vegetable oil and 30 parts, water, 5 parts of natrium citricums, 1.5 parts of baking powders;
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 dried, then add the water of 2.5 times of chrysanthemum weight, and be heated to 80 DEG C, leach 6 times, each 80min, obtains Chu chrysanthemum extract, then by extracting liquid filtering or centrifugal removal 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, remove 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 add the mung bean flour of above-mentioned weight portion, rapid stirring 30min, then adds the xylitol of Chu chrysanthemum extract and above-mentioned weight portion and natrium citricum slowly to stir until mix flowable scattered paste shape;
(4), dismiss: after adding the baking powder uniform stirring of Chu chrysanthemum bits and above-mentioned weight portion, dismiss 6min, obtain Chu chrysanthemum cake batter;
(5), moulding baking: the Chu chrysanthemum cake batter of mixing is put into baking box, brush cake oil in the grilled mold of baking box, toast at 140 DEG C and get final product outlet for 20 minutes.
Embodiment 3
A kind of Chu chrysanthemum cake, it is made by the raw material components of following weight portion: 60 parts of the mixed powders of flour and mung bean flour, 20 parts of chrysanthemums, 20 parts of xylitols, 30 parts of vegetable oil and 30 parts, water, 3 parts of natrium citricums, 1 part of baking powder, 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 dried, then add the water of 3 times of chrysanthemum weight, and be heated to 70 DEG C, leach 5 times, each 60min, obtains Chu chrysanthemum extract, then by extracting liquid filtering or centrifugal removal 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, remove 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 add the flour of above-mentioned weight portion and the mixed powder of mung bean flour, rapid stirring 25min, then adds the xylitol of Chu chrysanthemum extract and above-mentioned weight portion and natrium citricum slowly to stir until mix flowable scattered paste shape;
(4), dismiss: after adding the baking powder uniform stirring of Chu chrysanthemum bits and above-mentioned weight portion, dismiss 8min, obtain Chu chrysanthemum cake batter;
(5), moulding baking: the Chu chrysanthemum cake batter of mixing is put into baking box, brush cake oil in the grilled mold of baking box, toast at 120 DEG C and get final product outlet for 30 minutes.
Embodiment 4
A kind of Chu chrysanthemum cake, it is made by the raw material components of following weight portion: 65 parts, flour, 22 parts of chrysanthemums, 16 parts of xylitols, 45 parts of vegetable oil and 20 parts, water, 3.5 parts of natrium citricums, 2 parts of baking powders;
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 dried, then add the water of 2 times of chrysanthemum weight, and be heated to 80 DEG C, leach 6 times, each 75min, obtains Chu chrysanthemum extract, then by extracting liquid filtering or centrifugal removal 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, remove 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 add the flour of above-mentioned weight portion, rapid stirring 15min, then adds the xylitol of Chu chrysanthemum extract and above-mentioned weight portion and natrium citricum slowly to stir until mix flowable scattered paste shape;
(4), dismiss: after adding the baking powder uniform stirring of Chu chrysanthemum bits and above-mentioned weight portion, dismiss 4min, obtain Chu chrysanthemum cake batter;
(5), moulding baking: the Chu chrysanthemum cake batter of mixing is put into baking box, brush cake oil in the grilled mold of baking box, toast at 125 DEG C and get final product outlet for 25 minutes.
Embodiment 5
A kind of Chu chrysanthemum cake, it is made by the raw material components of following weight portion: 75 parts of the mixed powders of flour and mung bean flour, 28 parts of chrysanthemums, 18 parts of xylitols, 40 parts of vegetable oil and 35 parts, water, 4 parts of natrium citricums, 1.5 parts of baking powders, 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 dried, then add the water of 3 times of chrysanthemum weight, and be heated to 75 DEG C, leach 5 times, each 50min, obtains Chu chrysanthemum extract, then by extracting liquid filtering or centrifugal removal 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, remove 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 add the flour of above-mentioned weight portion and the mixed powder of mung bean flour, rapid stirring 18min, then adds the xylitol of Chu chrysanthemum extract and above-mentioned weight portion and natrium citricum slowly to stir until mix flowable scattered paste shape;
(4), dismiss: after adding the baking powder uniform stirring of Chu chrysanthemum bits and above-mentioned weight portion, dismiss 7min, obtain Chu chrysanthemum cake batter;
(5), moulding baking: the Chu chrysanthemum cake batter of mixing is put into baking box, brush cake oil in the grilled mold of baking box, toast at 135 DEG C and get final product outlet for 30 minutes.
Claims (1)
1. a Chu chrysanthemum cake, is characterized in that: it is made by the raw material components of following weight portion: 60 ~ 80 parts of flour or mung bean flours, 20 ~ 30 parts of chrysanthemums, 10 ~ 20 parts of xylitols, 30 ~ 50 parts of vegetable oil and 20 ~ 40 parts, water, 3 ~ 5 parts of natrium citricums, 1 ~ 2 part of baking powder; Described chrysanthemum is fresh chrysanthemum, requires that color and luster is full, free from insect pests;
The manufacture craft of described Chu chrysanthemum cake is as follows:
(1), the preparation of Chu chrysanthemum extract: 5 ~ 10 portions of chrysanthemums are cleaned and dried, then add the water of 2 ~ 3 times of chrysanthemum weight, and be heated to 60 ~ 80 DEG C, leach 4 ~ 6 times, each 45 ~ 80min, obtains Chu chrysanthemum extract, then by extracting liquid filtering or centrifugal removal 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, remove wherein heterochromatic particle; Length 1 ~ the 2cm of described Chu chrysanthemum bits;
(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 add flour or the mung bean flour of above-mentioned weight portion, rapid stirring 15 ~ 30min, then adds the xylitol of Chu chrysanthemum extract and above-mentioned weight portion and natrium citricum slowly to stir until mix flowable scattered paste shape;
(4), dismiss: after adding the baking powder uniform stirring of Chu chrysanthemum bits and above-mentioned weight portion, dismiss 4 ~ 8min, obtain Chu chrysanthemum cake batter;
(5), moulding baking: the Chu chrysanthemum cake batter of mixing is put into baking box, brush cake oil in the grilled mold of baking box, toast at 120 ~ 140 DEG C and get final product outlet for 20 ~ 30 minutes.
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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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| 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 CN104222227A (en) | 2014-12-24 |
| CN104222227B true CN104222227B (en) | 2016-05-04 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN105724527A (en) * | 2016-02-24 | 2016-07-06 | 安徽科技学院 | Instant Chuzhou chrysanthemum crisp pastries and making method thereof |
| 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 |
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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 |
| CN103053772B (en) * | 2012-12-14 | 2013-11-06 | 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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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 |