CN104489037A - Fresh flower tea cake and processing method thereof - Google Patents
Fresh flower tea cake and processing method thereof Download PDFInfo
- Publication number
- CN104489037A CN104489037A CN201510000672.7A CN201510000672A CN104489037A CN 104489037 A CN104489037 A CN 104489037A CN 201510000672 A CN201510000672 A CN 201510000672A CN 104489037 A CN104489037 A CN 104489037A
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- fresh flower
- tea
- refreshment
- rose
- poured
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses fresh flower tea cake and a processing method thereof. The fresh flower tea cake mainly comprises sticky rice, wheat flour, rose, Pu'er tea water, white granulated sugar, glucose, honey and vegetable oil. The fresh flower tea cake product is prepared through refining rose, preparing wheat flour, preparing syrup, preparing oil, mixing and forming. Because rose and Pu'er tea are added to the product, when savoring the taste, people can savor the rose flavor and the special tea flavor of the Pu'er tea, and the fresh flower tea cake is special in flavor, refreshing and tasty; because the sticky rice, rose and Pu'er tea are mixed, the fresh flower tea cake is soft, delicate, smooth and difficult to harden.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of fresh flower refreshment and processing method thereof.
Background technology
Rose belongs to Rosales, rose family machaka, and branch bar spininess stings, imparipinnate leaf, 5 ~ 9, leaflet, oval, has limit to sting.Petal obovate, polyphyll to half polyphyll, flower has aubergine, white etc., the fruit phase 8-9 month, oblate spheroid.Road in " herbal text ": " rose, turbid clearly and not, and and violent, soft liver is waken up stomach, and thin gas is invigorated blood circulation, and a surname is logical stops up stagnant and absolutely not pungent temperature is just dry fraud, disconnectedly pushes away gas and divides among medicine, has prompt effect and the most tractable, fragrant all product most, and there is no equal ".The meridian distribution of property and flavor of rose, sweet and slightly bitter taste, slightly warm in nature, return liver, spleen, stomach warp.
Yunnan puer tea is the tea that the exclusive large leaf tea tree in Yunnan produces, and is the most exquisite teas brewing skill and product drink art in Chinese famous tea, both can drinks clearly, and also can mix drink.Pu'er tea mainly originates in the In Xishuangbanna in Yunnan Province.This ground has all the year round the advantages such as rainfall is plentiful, in blinding cloud and mist, soil layer is deep, soil is fertile, pollution-free, to produce tealeaves be pure green tea-drinking.In addition, the traditional Chinese medical science also think that Pu'er tea has heat-clearing simultaneously, relieves summer heat, detoxifies, helps digestion, goes greasy, Li Shui, defaecation, eliminates the phlegm, expels pathogenic wind from the body surface, cough-relieving is promoted the production of body fluid, beneficial gas, the effect such as to promote longevity.
Fresh flower refreshment is oblong-shaped, white refreshment based food, has the feature of refrigerant fragrant and sweet, soft exquisiteness.
In traditional handicraft, the primary raw material making fresh flower refreshment has: glutinous rice flour, Pu'er tea, sweet osmanthus, Radix Glycyrrhizae.Preparation method mainly contains following steps:
1., according to following pulp furnish: 5000 grams, glutinous rice, Pu'er tea 2700 grams, sweet osmanthus 500 grams, 200 grams, Radix Glycyrrhizae, pulverize each raw material, ageing: smalls powdery made by ageing glutinous rice, adopt natural heat radiation;
2. glutinous rice and Radix Glycyrrhizae are stirred, add Pu'er tea after mixing, again merge;
3., after shaping, put even for sweet osmanthus powder, carry out boiling, simmer in water 10 minutes;
4. packaging after cooling, uses ultraviolet vacuum sterilization, obtains refreshment.
At present, rose, Pu'er tea are combined in refreshment food processing utilization aspect and have no and report for work.
Summary of the invention
The present invention is directed to the problem that rose in prior art does not obtain utilizing in the manufacture field of refreshment food, provide a kind of fresh flower refreshment and processing method thereof, its technical scheme is:
A kind of fresh flower refreshment, comprises the raw material of following parts by weight: glutinous rice 20-25 part, wheat flour 6-7 part, rose 8-10 part, Pu'er tea 10-12 part, white granulated sugar 7-8 part, glucose 5-6 part, honey 9-12 part, vegetable oil 28-30 part.
The making of this fresh flower refreshment comprises following procedure of processing:
A, rose are refined: 8-10 part rose petal slices being broken into two with one's hands inside the special brewed bucket of loading of tearing and using more than 3-5 part honey brewed 2-3 month with for subsequent use;
B, flour processed:
(1) 20-25 part glutinous rice poured in frying pan stir-fry until fragrance overflows, then take out pour into carry out inside flour milling machine grinding for subsequent use;
(2) get 6-7 part wheat flour to pour in baking tray to put into take out after baking box carries out baking 18-20 minute and carry out compass screen surface while hot, it is for subsequent use to put into the cooling of another basin after being sieved;
C, refine sugar rare: get 7-8 part white granulated sugar and pour into inside grater and pulverize, then powdered sugar is poured in pot and add 3-4 part water and boil, boil time controling at about 20-25 minute, boil and obtain malt sugar;
D, liquefaction: the vegetable oil of 28-30 part is poured in oil cauldron and refines, the vegetable oil in oil cauldron is heated to 90-100 DEG C, refining 5-7 minute, it is for subsequent use that taking-up leaves standstill cooling;
E, batch mixing: the various raw material in above-mentioned steps and Pu'er tea 10-12 part, glucose 5-6 part, honey 6-7 part are poured in the lump in large basin and carry out uniform stirring, surface has glossy, stop stirring for subsequent use when tea of blowing out is fragrant;
F, shaping: fresh flower face in large basin is poured in mould, it is flat that mold thickness is that 0.8cm evenly takes off, and then flatten with operated pressing tool compacting, make its smooth surface no concave-convex, finally being cut into length with cutting knife is 3cm, width is 2cm, fresh flower refreshment, obtain fresh flower refreshment commodity after fresh flower refreshment is carried out vacuum packaging.
Compared with conventional art, owing to adding rose and Pu'er tea, Rose Essentielle can be tasted and the distinctive tea of Pu'er tea is fragrant by product when thin product, unique flavor, refrigerant good to eat.Due to glutinous rice flour and rose and Pu'er tea and mixing, food of the present invention has soft, fine and smooth smooth, the feature of not easily hardening of entrance.
Detailed description of the invention
embodiment 1
A kind of fresh flower refreshment, comprises the raw material of following parts by weight: 20 parts, glutinous rice, wheat flour 6 parts, rose 8 parts, Pu'er tea 10 parts, white granulated sugar 7 parts, glucose 5 parts, honey 9 parts, vegetable oil 28 parts.
The making of this fresh flower refreshment comprises following procedure of processing:
A, rose are refined: breaking into two with one's hands inside the special brewed bucket of loading of tearing for subsequent use for brewed February with 3 parts of honey by 8 parts of rose petal slices;
B, flour processed:
(1) 20 parts of glutinous rice poured in frying pan stir-fry until fragrance overflows, then take out pour into carry out inside flour milling machine grinding for subsequent use;
(2) get 6 portions of wheat flours to pour in baking tray and put into baking box and carry out baking and take out after 18 minutes and carry out compass screen surface while hot, it is for subsequent use to put into the cooling of another basin after being sieved;
C, refine sugar rare: get 7 portions of white granulated sugars and pour into inside grater and pulverize, then powdered sugar is poured in pot and add 3 parts of water and boil, boil time controling at about 20 minutes, boil and obtain malt sugar;
D, liquefaction: poured in oil cauldron by the vegetable oil of 28 parts and refine, the vegetable oil in oil cauldron is heated to 90 DEG C, refine 5 minutes, and it is for subsequent use that taking-up leaves standstill cooling;
E, batch mixing: the various raw material in above-mentioned steps and Pu'er tea 10 parts, glucose 5 parts, honey 6 parts are poured in the lump in large basin and carry out uniform stirring, surface has glossy, stop stirring for subsequent use when tea of blowing out is fragrant;
F, shaping: fresh flower face in large basin is poured in mould, it is flat that mold thickness is that 0.8cm evenly takes off, and then flatten with operated pressing tool compacting, make its smooth surface no concave-convex, finally being cut into length with cutting knife is 3cm, width is 2cm, fresh flower refreshment, obtain fresh flower refreshment commodity after fresh flower refreshment is carried out vacuum packaging.
embodiment 2
A kind of fresh flower refreshment, comprises the raw material of following parts by weight: 25 parts, glutinous rice, wheat flour 7 parts, rose 10 parts, Pu'er tea 12 parts, white granulated sugar 8 parts, glucose 6 parts, honey 12 parts, vegetable oil 30 parts.
The making of this fresh flower refreshment comprises following procedure of processing:
A, rose are refined: 10 parts of rose petals slices being broken into two with one's hands tears load inside special brewed bucket with more than 5 parts of honey brewed March with for subsequent use;
B, flour processed:
(1) 25 parts of glutinous rice poured in frying pan stir-fry until fragrance overflows, then take out pour into carry out inside flour milling machine grinding for subsequent use;
(2) get 7 portions of wheat flours to pour in baking tray and put into baking box and carry out baking and take out after 20 minutes and carry out compass screen surface while hot, it is for subsequent use to put into the cooling of another basin after being sieved;
C, refine sugar rare: get 8 portions of white granulated sugars and pour into inside grater and pulverize, then powdered sugar is poured in pot and add 4 parts of water and boil, boil time controling at about 25 minutes, boil and obtain malt sugar;
D, liquefaction: poured in oil cauldron by the vegetable oil of 30 parts and refine, the vegetable oil in oil cauldron is heated to 100 DEG C, refine 7 minutes, and it is for subsequent use that taking-up leaves standstill cooling;
E, batch mixing: the various raw material in above-mentioned steps and Pu'er tea 12 parts, glucose 6 parts, honey 7 parts are poured in the lump in large basin and carry out uniform stirring, surface has glossy, stop stirring for subsequent use when tea of blowing out is fragrant;
F, shaping: fresh flower face in large basin is poured in mould, it is flat that mold thickness is that 0.8cm evenly takes off, and then flatten with operated pressing tool compacting, make its smooth surface no concave-convex, finally being cut into length with cutting knife is 3cm, width is 2cm, fresh flower refreshment, obtain fresh flower refreshment commodity after fresh flower refreshment is carried out vacuum packaging.
Claims (2)
1. fresh flower refreshment, is characterized in that, comprises the raw material of following parts by weight: glutinous rice 20-25 part, wheat flour 6-7 part, rose 8-10 part, Pu'er tea 10-12 part, white granulated sugar 7-8 part, glucose 5-6 part, honey 9-12 part, vegetable oil 28-30 part.
2. fresh flower refreshment as claimed in claim 1 and processing method thereof, is characterized in that the making of this fresh flower refreshment comprises following procedure of processing:
A, rose are refined: 8-10 part rose petal slices being broken into two with one's hands inside the special brewed bucket of loading of tearing and using more than 3-5 part honey brewed 2-3 month with for subsequent use;
B, flour processed:
(1) 20-25 part glutinous rice poured in frying pan stir-fry until fragrance overflows, then take out pour into carry out inside flour milling machine grinding for subsequent use;
(2) get 6-7 part wheat flour to pour in baking tray to put into take out after baking box carries out baking 18-20 minute and carry out compass screen surface while hot, it is for subsequent use to put into the cooling of another basin after being sieved;
C, refine sugar rare: get 7-8 part white granulated sugar and pour into inside grater and pulverize, then powdered sugar is poured in pot and add 3-4 part water and boil, boil time controling at about 20-25 minute, boil and obtain malt sugar;
D, liquefaction: the vegetable oil of 28-30 part is poured in oil cauldron and refines, the vegetable oil in oil cauldron is heated to 90-100 DEG C, refining 5-7 minute, it is for subsequent use that taking-up leaves standstill cooling;
E, batch mixing: the various raw material in above-mentioned steps and Pu'er tea 10-12 part, glucose 5-6 part, honey 6-7 part are poured in the lump in large basin and carry out uniform stirring, surface has glossy, stop stirring for subsequent use when tea of blowing out is fragrant;
F, shaping: fresh flower face in large basin is poured in mould, it is flat that mold thickness is that 0.8cm evenly takes off, and then flatten with operated pressing tool compacting, make its smooth surface no concave-convex, finally being cut into length with cutting knife is 3cm, width is 2cm, fresh flower refreshment, obtain fresh flower refreshment commodity after fresh flower refreshment is carried out vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510000672.7A CN104489037A (en) | 2015-01-04 | 2015-01-04 | Fresh flower tea cake and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510000672.7A CN104489037A (en) | 2015-01-04 | 2015-01-04 | Fresh flower tea cake and processing method thereof |
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| CN104489037A true CN104489037A (en) | 2015-04-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510000672.7A Pending CN104489037A (en) | 2015-01-04 | 2015-01-04 | Fresh flower tea cake and processing method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105248513A (en) * | 2015-10-31 | 2016-01-20 | 丽江雪山玫瑰食品有限公司 | Rose mooncake and processing method thereof |
| CN106035487A (en) * | 2016-06-24 | 2016-10-26 | 德江县今日食品有限责任公司 | Rose cake and preparation method thereof |
| CN110269181A (en) * | 2019-07-10 | 2019-09-24 | 清远市何公桥茶叶有限公司 | A kind of newly picked and processed tea leaves speed food-processing method and preparation facilities |
-
2015
- 2015-01-04 CN CN201510000672.7A patent/CN104489037A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105248513A (en) * | 2015-10-31 | 2016-01-20 | 丽江雪山玫瑰食品有限公司 | Rose mooncake and processing method thereof |
| CN106035487A (en) * | 2016-06-24 | 2016-10-26 | 德江县今日食品有限责任公司 | Rose cake and preparation method thereof |
| CN110269181A (en) * | 2019-07-10 | 2019-09-24 | 清远市何公桥茶叶有限公司 | A kind of newly picked and processed tea leaves speed food-processing method and preparation facilities |
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Application publication date: 20150408 |