CN104305011A - Roxburgh rose and blueberry soft cake and making method thereof - Google Patents
Roxburgh rose and blueberry soft cake and making method thereof Download PDFInfo
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- CN104305011A CN104305011A CN201410658019.5A CN201410658019A CN104305011A CN 104305011 A CN104305011 A CN 104305011A CN 201410658019 A CN201410658019 A CN 201410658019A CN 104305011 A CN104305011 A CN 104305011A
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- 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
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- 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
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- 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
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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Abstract
The invention discloses a roxburgh rose and blueberry soft cake and a making method of the roxburgh rose and blueberry soft cake. According to the making method, citric acid and salt are added to restrain the activity of oxidizing enzyme and make fruit juice be kept in an acid environment of which pH is smaller than 5; in this way, the situations that the vitamin C is prone to oxidizing and being damaged are reduced. The soft cake is high in content of the vitamin C, rich in nutrient, soft without stickiness, tasty and fragrant and sweet without greasiness and is well received by consumers and has the fruit fragrance.
Description
Invention field:
The present invention relates to soft cake of a kind of Rosa roxburghii blueberry and preparation method thereof, belong to the technical field of food.
Technical background:
Soft cake is the sweets that we often eat, existing soft cake, and kind is a lot, has glutinous rice cakes, white square rice cake, steamed sponge cake, thousand layer cake, sweet-scented cake, snowballing usury etc.Wherein the most famous soft cake is the soft cake of leaf pavilion, and the soft cake of leaf pavilion starts from bright (1573) the year first year in Wanli year, founder Shi Longmao.The soft cake of leaf pavilion is the famous Han nationality in District of Shanghai famous-eat, originates in the Ye Xie town being positioned at Songjiang the southeast, is exactly land of plenty from ancient times.There is near Huangpu River, and water transport is flourishing, and commerce and trade are flourishing.The soft cake of leaf pavilion has pine, soft, sweet, fragrant, fertile five large features.Soft perfume (or spice) of tasting is agreeably sweet.The side's of mainly containing cake, plain cake, sweet osmanthus white sugar cake 3 kinds.Side's cake is with lard, sweetened bean paste, jujube kernel, red green melon silk, soft white sugar for the filling heart, and outward appearance is in square, bright in colour, and feature is fertile, fragrant, sweet; Element cake system is mixed into first-class soft white sugar, outer now in bulk rectangle, snow-white exquisiteness, svelteness, and feature be loose, soft, sweet, cool, glutinous and do not glue, sour change in one week season of midsummer; Sweet osmanthus white sugar cake adds sweet osmanthus with full glutinous rice, white sugar, lard, sweetened bean paste are made; Outward appearance is disc, has pine, soft, sweet, fragrant, fertile five large features soft perfume (or spice) of tasting is agreeably sweet, add peppermint especially summer diet good merchantable brand.
Now commercially also have the soft cake much adding fruit and make, the delicate fragrance containing fruit, nutrition is abundanter, tastes oiliness, fragrant and sweet good to eat, liking very by consumer.But with the soft cake of fruit that conventional method makes, well can not preserve the nutritional labeling of fruit, particularly vitamin C is easily oxidized, and during cake processed, amount of water is few, and the soft cake made is hard, and digestion time is long, loses the fragrant of fruit, fragrant and sweet not, tastes greasy.With the soft cake that Rosa roxburghii and blueberry are made, because Rosa roxburghii and blueberry nutrient enrich, Vitamin C content is all very high, particularly Rosa roxburghii, be called the king of vitamin C, the Rosa roxburghii blueberry soft cake nutritional labeling that conventional method makes and vitamin C nearly all destroyed, and the soft cake made is hard, greasy, the fruit delicate fragrance that do not have Rosa roxburghii and blueberry.Therefore invent a kind of vitamin C almost destroyed, nutritious, soft, glutinous and do not glue, fragrant agreeably sweet, the Rosa roxburghii that delicate fragrance is good to eat and the soft cake of blueberry have realistic meaning very much.
Summary of the invention:
The object of the present invention is to provide soft cake of a kind of Rosa roxburghii blueberry and preparation method thereof.Described preparation method adds citric acid, salt, can suppress oxidasic activity, and fruit juice can also be made to remain on the sour environment of pH<5, thus minimizing vitamin C is easily oxidized and destroys.Described soft cake Vitamin C content is high, nutritious, has fruit delicate fragrance, soft good to eat, glutinous and do not glue, fragrant agreeably sweet, is well received by consumers.
For solving the problems of the technologies described above, the present invention realizes by the following technical solutions:
The soft cake of a kind of Rosa roxburghii blueberry, component calculates by weight, is made up of glutinous rice flour 80-120 part, white granulated sugar 40-60 part, Rosa roxburghii 10-20 part, blueberry 10-20 part, sweet potato powder 3-5 part, citric acid 0.015-0.019 part and salt 0.015-0.019 part.
Specifically, the soft cake of aforementioned Rosa roxburghii blueberry, is made up of glutinous rice flour 90 parts, white granulated sugar 50 parts, Rosa roxburghii 15 parts, blueberry 15 parts, sweet potato powder 4 parts, citric acid 0.017 part and salt 0.017 part.
The preparation method of the soft cake of aforementioned Rosa roxburghii blueberry, comprises the following steps:
(1) to stir off slurry: be 3-5: 1 mix white granulated sugar and the ratio of water, boil 10-20 minute, constantly stir in infusion process, filter and cool rear for subsequent use, obtain A product;
The preparation of (2) 0.1% citric acid solutions: the citric acid getting formula ratio adds water and is mixed with the citric acid solution that percent by volume is 0.1%, obtains B product;
(3) 0.1% salt solution preparations: the salt getting formula ratio adds water and is mixed with the salt solution that percentage by weight is 0.1%, obtains C product;
(4) preparation of Rosa roxburghii and blueberry juice: by Rosa roxburghii and blueberry impurity elimination, cleans, adds B product and C product, jointly put into juice extractor, squeeze the juice for subsequent use, obtain D product;
(5) pudding processed: A product and D product are added in glutinous rice flour and stirs, make into pasty state, obtain E product;
(6) loin chop: E product are steamed 7-13 minute at 100-105 DEG C, and taking-up cools, for subsequent use, obtains F product;
(7) shaping: by the cake block being cut into 2-4cm length of F product, sweet potato powder be sprinkling upon uniformly on cake block, well sifted break flour, gets product.
Specifically, the preparation method of the soft cake of aforementioned Rosa roxburghii blueberry, comprises the following steps:
(1) to stir off slurry: be mix white granulated sugar and the ratio of water at 4: 1, boil 15 minutes, constantly stir in infusion process, filter and cool rear for subsequent use, obtain A product;
The preparation of (2) 0.1% citric acid solutions: the citric acid getting formula ratio adds water and is mixed with the citric acid solution that percent by volume is 0.1%, obtains B product;
(3) 0.1% salt solution preparations: the salt getting formula ratio adds water and is mixed with the salt solution that percentage by weight is 0.1%, obtains C product;
(4) preparation of Rosa roxburghii and blueberry juice: by Rosa roxburghii and blueberry impurity elimination, cleans, adds B product and C product, jointly put into juice extractor, squeeze the juice for subsequent use, obtain D product;
(5) pudding processed: A product and D product are added in glutinous rice flour and stirs, make into pasty state, obtain E product;
(6) loin chop: steamed 10 minutes at 101-104 DEG C by E product, taking-up cools, for subsequent use, obtains F product;
(7) shaping: by the cake block being cut into 3cm length of F product, sweet potato powder be sprinkling upon uniformly on cake block, well sifted break flour, gets product.
The soft cake of Rosa roxburghii blueberry of the present invention is made primarily of glutinous rice flour, white granulated sugar, Rosa roxburghii, blueberry and sweet potato powder.Wherein glutinous rice flour is that glutinous rice soaks a night, and water mill breaks into pulp-water, is filled with and hangs an evening, treat that water droplet do with cloth bag, the glutinous rice powder ball wet break into pieces with one's fingers dry after be exactly the glutinous rice flour of finished product, also can buy ready-made in supermarket.It can make dumplings, the based food on Lantern Festival and family's snack, well-known with the local flavor of uniqueness.Glutinous rice flour is called: sticky rice powder.Water-milling glutinous rice flour is with softness, tough cunning, fragrant glutinous and famous.Containing protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, support one's family rope B2, nicotinic acid and starch etc., nutritious, temperature compensation is strong, and taste is sweet, warm in nature, enters spleen, stomach, lung channel; Have tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, only effect of abnormal sweating, to deficiency-cold in spleen and stomach, is off one's feed, and abdominal distension diarrhoea has certain mitigation; Glutinous rice has inducing astrigency effect, and to frequent micturition, night sweat has good food therapy effect.
White granulated sugar is the one of sugar.Its particle is crystalloid, and evenly, color is pure white, and sweet taste is pure, and sugariness is slightly lower than brown sugar.Conventional in the cooking.Containing the crystalline solid of sucrose more than 95%, lower than soft white sugar moisture content, crystalline particle is larger, make through refining and bleaching, being a kind of conventional flavouring, is also the most frequently used sweetener, can increase sweet taste and the delicate flavour of dish, increase the color and luster of goods, for making the main Seasoning Ingredients of dish particularly beet variety." granulated sugar " of daily life indication just refers to white granulated sugar usually.Sugar is a kind of flavouring processed with the plant such as sugarcane or beet, and its main component is sucrose.The provinces such as Guangxi, Yunnan, Guangdong, Hainan, Fujian, Taiwan and Xinjiang, the Northeast are main Chan Tang districts of China.White sand flavour of candy is sweet, property is put down, and returns spleen, lung channel has moistening lung to promote the production of body fluid, cough-relieving and middle beneficial lung, irritability of releiving, enriching yin, seasoning, except halitosis, treats sore and remove wine poison, separate effect of bittern poison.The effective healing of wound of white granulated sugar energy and desalination pigment, so white granulated sugar is definitely best, are also that the most cheap acne of going prints product.
The fruit that Rosa roxburghii (Rosa roxbunghii) is rosaceous plant rosa roxburghii, have another name called thatch pears, oblonga, another name send the spring to return, stings sour pear, nine-headed bird, Wen Xianguo, and being the precious fruit of nutrition of healthcare, is a kind of rare fruit.Mellow fruit, yellow, be sometimes with blush.Meat is plump, pulp is crisp, sweet and sour, plant the trace element useful to human body containing abundant sugar, vitamin, carrotene, organic acid and 20 several amino acids, more than 10.The little corn of close life on pericarp, custom is referred to as " Rosa roxburghii ".Containing abundant vitamin C in fruit, be called as " king of Vc ".Tannin 500 milligrams to 1000 milligrams; Containing acid about 1 gram; General about 4 grams of total reducing sugar amount.The medical value of Rosa roxburghii is very high, and its flower, leaf, really, seed can be used as medicine, and has stomach invigorating, helps digestion, nourishes, effect of antidiarrheal.Rosa roxburghii is also rich in superoxide dismutase (being called for short SOD), SOD internationally recognizedly has active material that is anti-ageing, protective effect on cancer risk, also there is antiviral, radiation-resistant effect, in cardiovascular, digestive system and various tumor disease are prevented and treated, apply very extensive.The fruit of Rosa roxburghii is also the first-class raw material of processing health food simultaneously.The medical value of Rosa roxburghii is also very high.Its taste is sour, puckery, flat; Digestion-promoting spleen-invigorating, clearing heat and promoting fluid, relieving summer-heat, convergence stopping leak; Be used for the treatment of long-pending deficiency of stomach-Yin, anorexia, indigestion, food abdominal distension, dysentery, enteritis, diarrhea loose stool; Pyreticosis or hot summer weather hinder Tianjin, thirsty, vexed heating, scanty drak urine, vitamin C deficiency etc., and Cili Juice also has blocking-up N-nitroso compound and synthesizes in human body and have protective effect on cancer risk; Special efficacy is had to the lead poisoning for the treatment of human body.Effective ingredient vitamin C in Fructus Rosae Normalis extract, have anti-ageing, extend the effect such as Puberty of Female.
Blueberry: species name: blueberry.English name: Blueberry.Belong to Ericaceae, Vaccinium plant.Originate from North America, perennial shrub small berries fruit tree.Because fruit is in blue, therefore be called blueberry.Blueberry nutrient enriches, not only be rich in conventional nutrients, but also containing these nutrients be rich in the trace quantity mineral substance element blueberries such as nutrient, calcium, iron, phosphorus, potassium, zinc such as very abundant flavonoids and polysaccharide compound, protein, dietary fiber, fat, vitamin all higher than the nutrition that other fruit are rich in.Also containing all cloudlike refined tannin alcohol except above nutritional labeling, the materials such as Sodium Benzoate, be therefore otherwise known as " fruit queen " and " king of berry ".Blueberry pulp is fine and smooth, unique flavor, moderately sour and sweet, has again fragrant refreshing pleasant fragrance.Therefore, what blueberry was called as " fruit queen " is worthy of the name really, and anthocyanin pigments proportion in many fruit of wherein unique in blueberry preciousness is height very, so blueberry is a kind of fruit of high nutrition.Blueberry effectively can reduce cholesterol, atherosclerosis, promotes cardiovascular health; Have and strengthen cardiac function, pre-anti-cancer and cardiopathic effect, can prevent cranial nerve old and feeble, strengthen mental; Can eyesight be strengthened, alleviate eyeball fatigue.In addition, blueberry can also treat general cold, have sore throat and suffer from diarrhoea, prevent that cranial nerve is aging, cardiac stimulant, anticancer, softening blood vessel, the function such as enhancing human organism immunity.Wherein, because blueberry is rich in benzoyl, anthocyanidin, Sodium Benzoate, has activation retina effect, can strengthen eyesight, prevents eyeball tired and enjoys and gaze at.Therefore blueberry is one of five large healthy fruit of the World Food Programme's recommendation.
Sweet potato powder is the fine powder dried that Ipomoea batatas breaks into, and Ipomoea batatas, also known as sweet potato, sweet potato, sweet potato etc.Containing the nutriment that multiple human body needs in Ipomoea batatas.Every 500 grams of Ipomoea batatas about can heat production can 635 kilocalories, containing 11.5 grams, protein, sugar 14.5 grams, 1 gram, fat, 100 milligrams, phosphorus, calcium 90 milligrams, iron 2 grams, carrotene 0.5 milligram, separately containing B1, B2, C and niacin, the linoleic acid etc. of supporting one's family.Wherein the content of vitamin B1, B2 is higher than rice 6 times and 3 times respectively.Particularly Ipomoea batatas contains abundant lysine, and rice, flour exactly lack lysine.Ipomoea batatas also has following health-care effect: 1, Ipomoea batatas has antitumaous effect, and the contained beta carotene (vitamin A precursor), vitamin C and the folic acid that are rich in, have antitumaous effect.Often eat Ipomoea batatas to contribute to maintaining the normal folate level of human body, in body, folate content is too low can increase to obtain the risk of cancer.In Ipomoea batatas, the dietary fiber of high-load has the effect promoting gastrointestinal peristalsis, Constipation and colorectal cancer.2, Ipomoea batatas is of value to heart, and Ipomoea batatas is rich in potassium, beta carotene, folic acid, vitamin C and vitamin B6, and these 5 kinds of compositions all contribute to angiocardiopathy preventing.Potassium contributes to human body cell balance of fluid and electrolyte, maintains normal arterial pressure and cardiac function.Beta carotene and vitamin C have the effect that lipid peroxidation inhibition, prevention of arterial are atherosis.Supplement of folic acid and vitamin B6 contribute to reducing homocysteine levels in blood, and the latter can damaged arteries blood vessel, is the independent hazard factor of angiocardiopathy.3, Ipomoea batatas prevention pulmonary emphysema, the vitamin A be rich in can obviously reduce the pulmonary emphysema incidence of disease.
Soft cake of the present invention is made primarily of glutinous rice flour, white granulated sugar, Rosa roxburghii, blueberry and sweet potato powder, and the soft cake made is not only nutritious, has fruit delicate fragrance, soft good to eat, glutinous and do not glue, fragrant agreeably sweet.
The present invention is in the process making soft cake, find that vitamin C is easily oxidized, as conveniently technique makes, the soft cake vitamin C made is almost completely destroyed, add the have additional nutrients object of composition of Rosa roxburghii blueberry just not reach, and the soft cake made is hard, does not have fruit delicate fragrance, taste greasy, easily stick to one's teeth.Applicant experimental studies have found that through a large amount of, 0.1% salt solution added when squeezing the juice and the citric acid solution of 0.1%, have and suppress oxidasic effect, and under fruit juice can be made to maintain pH<5 sour environment, prevent and slow down ascorbic Oxidative demage, the ascorbic content of soft cake made is high.101-104 DEG C is steamed 10 minutes, amount of water in manufacturing process and the water content of fruit are added up and are accounted for 40% of glutinous rice flour and white granulated sugar weight, make the soft cake made, not only soft, the delicate fragrance of fruit can also be preserved, finally sprinkle sweet potato powder, making soft cake glutinous and do not glue, is below experimental studies results of the present invention:
Experimental example 1: Vitamin C content is investigated
One, raw material:
1, the soft cake of Rosa roxburghii blueberry of the present invention (being prepared according to the method for embodiment 1).
2, the soft cake of Rosa roxburghii blueberry of control methods making, concrete making step is as follows:
Prescription: glutinous rice flour 90g, white granulated sugar 50g, Rosa roxburghii 15g, blueberry 15g, sweet potato powder 4g.
Technique:
(1) to stir off slurry: be mix white granulated sugar and the ratio of water at 4: 1, boil 10-20 minute, constantly stir in infusion process, filter and cool rear for subsequent use, obtain A product;
(2) preparation of Rosa roxburghii and blueberry juice: by Rosa roxburghii and blueberry impurity elimination, cleans, puts into juice extractor, squeeze the juice for subsequent use, obtain B product;
(3) pudding processed: A product and B product are added in glutinous rice flour, the water adding glutinous rice flour weight 30% stirs, and makes into pasty state, obtains C product;
(4) loin chop: steamed 20 minutes at 101-104 DEG C by C product, taking-up cools, for subsequent use, obtains D product;
(5) shaping: by the cake block being cut into 3cm length of D product, to get product.
Two, investigation method and result
1, investigation method: Vitamin C content is investigated
1.1, chromatographic condition: chromatographic column: Hypersil2C18 (5 μm, 150mm × 416mm); Mobile phase: pH=6,0.05mol/L potassium dihydrogen phosphate: B=95: 5v/v is mobile phase, and flow velocity is 1.0ml/min, determined wavelength 254nm, column temperature 20 DEG C.
1.2, the preparation of reference substance solution
Accurately take vitamin C standard items 50mg in small beaker, with the dissolving oxalic acid of 0.1%, stir, be transferred in the brown volumetric flask of 50ml, add water constant volume, obtains the contrast solution solution that Vitamin C content is 1000 μ g/ml.
1.3, the preparation of need testing solution
What precision took soft cake 100g of the present invention is positioned in refiner, the oxalic acid adding 0.1% of 10ml is extractant, homogenate, then filtered on buchner funnel is used. take 5g sample filtrate in 50mL volumetric flask, with 0.1% oxalic acid solution constant volume, with 0.45 μm of membrane filtration before analyzing, parallel preparation 6 parts respectively.The need testing solution preparation of the soft cake of control methods is prepared with the need testing solution of soft cake of the present invention.
1.4, determination method
Accurate absorption reference substance solution and each 10 μ l of need testing solution respectively, injection liquid chromatography, measures, to obtain final product.
2, result is investigated: in table 1.
The soft cake of table 1 Rosa roxburghii of the present invention blueberry and contrast Rosa roxburghii blueberry soft cake Vitamin C content measurement result
Conclusion: the inventive method adds the salt solution of 0.1% and the citric acid solution of 0.1% when squeezing the juice, oxidasic activity can be suppressed, under making fruit juice maintain pH<5 sour environment simultaneously, therefore vitamin C is not easy oxidized destruction, the soft cake that the soft cake Vitamin C content of making makes apparently higher than control methods.
Experimental example 2: mouthfeel and adhesive are investigated
One, raw material:
1, the soft cake of Rosa roxburghii blueberry of the present invention (being prepared according to the method for embodiment 1).
2, soft cake 1 is contrasted: the soft cake of younger sister's Rosa roxburghii (producer: Kweiyang Shan Limei Food Co., Ltd) in mountain
3, soft cake 2 is contrasted: concrete making step is as follows:
Prescription: glutinous rice flour 90g, white granulated sugar 50g, Rosa roxburghii 15g, blueberry 15g, sweet potato powder 4g.
Technique:
(1) to stir off slurry: be mix white granulated sugar and the ratio of water at 4: 1, boil 10-20 minute, constantly stir in infusion process, filter and cool rear for subsequent use, obtain A product;
(2) preparation of Rosa roxburghii and blueberry juice: by Rosa roxburghii and blueberry impurity elimination, cleans, puts into juice extractor, squeeze the juice for subsequent use, obtain B product;
(3) pudding processed: A product and B product are added in glutinous rice flour, the water adding glutinous rice flour weight 30% stirs, and makes into pasty state, obtains C product;
(4) loin chop: steamed 20 minutes at 101-104 DEG C by C product, taking-up cools, for subsequent use, obtains D product;
(5) shaping: by the cake block being cut into 3cm length of D product, to get product.
Two, investigation method and result
1, investigation method: get this above-mentioned soft cake, arbitrarily allows 50 people foretaste contrast mouthfeel and adhesive, and provides evaluation, average.The results are shown in Table 2.
The soft cake of table 2 Rosa roxburghii of the present invention blueberry and younger sister Shan Li starch the soft cake mouthfeel of Rosa roxburghii and investigate result
Note: * bright mouthfeel of more speaking more more is liked by experimenter.
Conclusion: compare soft cake mouthfeel of the present invention best, do not stick to one's teeth, more like by consumer.
Compared with prior art, Rosa roxburghii blueberry of the present invention soft cake Vitamin C content is high, nutritious, has fruit delicate fragrance, soft, good to eat, glutinous and do not glue, fragrant agreeably sweet, is well received by consumers, reaches goal of the invention.
Detailed description of the invention:
Embodiment 1.
Formula: glutinous rice flour 90g, white granulated sugar 50g, Rosa roxburghii 15g, blueberry 15g, sweet potato powder 4g, 0.017g citric acid, 0.017g salt, 0.017g.
Technique: comprise the steps:
(1) to stir off slurry: be mix white granulated sugar and the ratio of water at 4: 1, boil 15 minutes, constantly stir in infusion process, filter and cool rear for subsequent use, obtain A product;
The preparation of (2) 0.1% citric acid solutions: the citric acid getting formula ratio adds water and is mixed with the citric acid solution that percent by volume is 0.1%, obtains B product;
(3) 0.1% salt solution preparations: the salt getting formula ratio adds water and is mixed with the salt solution that percentage by weight is 0.1%, obtains C product;
(4) preparation of Rosa roxburghii and blueberry juice: by Rosa roxburghii and blueberry impurity elimination, cleans, adds B product and C product, jointly put into juice extractor, squeeze the juice for subsequent use, obtain D product;
(5) pudding processed: A product and D product are added in glutinous rice flour and stirs, make into pasty state, obtain E product;
(6) loin chop: steamed 10 minutes at 101-104 DEG C by E product, taking-up cools, for subsequent use, obtains F product;
(7) shaping: by the cake block being cut into 3cm length of F product, sweet potato powder be sprinkling upon uniformly on cake block, well sifted break flour, gets product.
Embodiment 2.
Formula: glutinous rice flour 100g, white granulated sugar 40g, Rosa roxburghii 14g, blueberry 15g, sweet potato powder 4g, 0.017g citric acid, 0.017g salt, 0.016g.
Technique: comprise the steps:
(1) to stir off slurry: be mix white granulated sugar and the ratio of water at 4: 1, boil 10 minutes, constantly stir in infusion process, filter and cool rear for subsequent use, obtain A product;
The preparation of (2) 0.1% citric acid solutions: the citric acid getting formula ratio adds water and is mixed with the citric acid solution that percent by volume is 0.1%, obtains B product;
(3) 0.1% salt solution preparations: the salt getting formula ratio adds water and is mixed with the salt solution that percentage by weight is 0.1%, obtains C product;
(4) preparation of Rosa roxburghii and blueberry juice: by Rosa roxburghii and blueberry impurity elimination, cleans, adds B product and C product, jointly put into juice extractor, squeeze the juice for subsequent use, obtain D product;
(5) pudding processed: A product and D product are added in glutinous rice flour and stirs, make into pasty state, obtain E product;
(6) loin chop: steamed 7 minutes at 101-104 DEG C by E product, taking-up cools, for subsequent use, obtains F product;
(7) shaping: by the cake block being cut into 3cm length of F product, sweet potato powder be sprinkling upon uniformly on cake block, well sifted break flour, gets product.
Embodiment 3.
Formula: glutinous rice flour 95g, white granulated sugar 50g, Rosa roxburghii 15g, blueberry 15g, sweet potato powder 3g, 0.015g citric acid, 0.017g salt, 0.017g.
Technique: comprise the steps:
(1) to stir off slurry: be mix white granulated sugar and the ratio of water at 4: 1, boil 15 minutes, constantly stir in infusion process, filter and cool rear for subsequent use, obtain A product;
The preparation of (2) 0.1% citric acid solutions: the citric acid getting formula ratio adds water and is mixed with the citric acid solution that percent by volume is 0.1%, obtains B product;
(3) 0.1% salt solution preparations: the salt getting formula ratio adds water and is mixed with the salt solution that percentage by weight is 0.1%, obtains C product;
(4) preparation of Rosa roxburghii and blueberry juice: by Rosa roxburghii and blueberry impurity elimination, cleans, adds B product and C product, jointly put into juice extractor, squeeze the juice for subsequent use, obtain D product;
(5) pudding processed: A product and D product are added in glutinous rice flour and stirs, make into pasty state, obtain E product;
(6) loin chop: steamed 10 minutes at 101-104 DEG C by E product, taking-up cools, for subsequent use, obtains F product;
(7) shaping: by the cake block being cut into 2cm length of F product, sweet potato powder be sprinkling upon uniformly on cake block, well sifted break flour, gets product.
Embodiment 4.
Formula: glutinous rice flour 90g, white granulated sugar 40g, Rosa roxburghii 20g, blueberry 10g, sweet potato powder 4g, 0.017g citric acid, 0.017g salt, 0.017g.
Technique: comprise the steps:
(1) to stir off slurry: be mix white granulated sugar and the ratio of water at 4: 1, boil 20 minutes, constantly stir in infusion process, filter and cool rear for subsequent use, obtain A product;
The preparation of (2) 0.1% citric acid solutions: the citric acid getting formula ratio adds water and is mixed with the citric acid solution that percent by volume is 0.1%, obtains B product;
(3) 0.1% salt solution preparations: the salt getting formula ratio adds water and is mixed with the salt solution that percentage by weight is 0.1%, obtains C product;
(4) preparation of Rosa roxburghii and blueberry juice: by Rosa roxburghii and blueberry impurity elimination, cleans, adds B product and C product, jointly put into juice extractor, squeeze the juice for subsequent use, obtain D product;
(5) pudding processed: A product and D product are added in glutinous rice flour and stirs, make into pasty state, obtain E product;
(6) loin chop: steamed 13 minutes at 101-104 DEG C by E product, taking-up cools, for subsequent use, obtains F product;
(7) shaping: by the cake block being cut into 3cm length of F product, sweet potato powder be sprinkling upon uniformly on cake block, well sifted break flour, gets product.
Claims (4)
1. the soft cake of Rosa roxburghii blueberry, it is characterized in that: component calculates by weight, is made up of glutinous rice flour 80-120 part, white granulated sugar 40-60 part, Rosa roxburghii 10-20 part, blueberry 10-20 part, sweet potato powder 3-5 part, citric acid 0.015-0.019 part and salt 0.015-0.019 part.
2. the soft cake of Rosa roxburghii blueberry as claimed in claim 1, is characterized in that: be made up of glutinous rice flour 90 parts, white granulated sugar 50 parts, Rosa roxburghii 15 parts, blueberry 15 parts, sweet potato powder 4 parts, citric acid 0.017 part and salt 0.017 part.
3. make the method for the soft cake of Rosa roxburghii blueberry described in claim 1 or 2, it is characterized in that: comprise the following steps:
(1) to stir off slurry: be 3-5: 1 mix white granulated sugar and the ratio of water, boil 10-20 minute, constantly stir in infusion process, filter and cool rear for subsequent use, obtain A product;
The preparation of (2) 0.1% citric acid solutions: the citric acid getting formula ratio adds water and is mixed with the citric acid solution that percent by volume is 0.1%, obtains B product;
(3) 0.1% salt solution preparations: the salt getting formula ratio adds water and is mixed with the salt solution that percentage by weight is 0.1%, obtains C product;
(4) preparation of Rosa roxburghii and blueberry juice: by Rosa roxburghii and blueberry impurity elimination, cleans, adds B product and C product, jointly put into juice extractor, squeeze the juice for subsequent use, obtain D product;
(5) pudding processed: A product and D product are added in glutinous rice flour and stirs, make into pasty state, obtain E product;
(6) loin chop: E product are steamed 7-13 minute at 100-105 DEG C, and taking-up cools, for subsequent use, obtains F product;
(7) shaping: by the cake block being cut into 2-4cm length of F product, sweet potato powder be sprinkling upon uniformly on cake block, well sifted break flour, gets product.
4. the preparation method of the soft cake of Rosa roxburghii blueberry as claimed in claim 3, is characterized in that: comprise the following steps:
(1) to stir off slurry: be mix white granulated sugar and the ratio of water at 4: 1, boil 15 minutes, constantly stir in infusion process, filter and cool rear for subsequent use, obtain A product;
The preparation of (2) 0.1% citric acid solutions: the citric acid getting formula ratio adds water and is mixed with the citric acid solution that percent by volume is 0.1%, obtains B product;
(3) 0.1% salt solution preparations: the salt getting formula ratio adds water and is mixed with the salt solution that percentage by weight is 0.1%, obtains C product;
(4) preparation of Rosa roxburghii and blueberry juice: by Rosa roxburghii and blueberry impurity elimination, cleans, adds B product and C product, jointly put into juice extractor, squeeze the juice for subsequent use, obtain D product;
(5) pudding processed: A product and D product are added in glutinous rice flour and stirs, make into pasty state, obtain E product;
(6) loin chop: steamed 10 minutes at 101-104 DEG C by E product, taking-up cools, for subsequent use, obtains F product;
(7) shaping: by the cake block being cut into 3cm length of F product, sweet potato powder be sprinkling upon uniformly on cake block, well sifted break flour, gets product.
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| CN201410658019.5A CN104305011A (en) | 2014-11-18 | 2014-11-18 | Roxburgh rose and blueberry soft cake and making method thereof |
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| CN201410658019.5A CN104305011A (en) | 2014-11-18 | 2014-11-18 | Roxburgh rose and blueberry soft cake and making method thereof |
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Application publication date: 20150128 |