CN104642905A - Preparation method of rose-flavor steamed sponge cake - Google Patents
Preparation method of rose-flavor steamed sponge cake Download PDFInfo
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- CN104642905A CN104642905A CN201410260098.4A CN201410260098A CN104642905A CN 104642905 A CN104642905 A CN 104642905A CN 201410260098 A CN201410260098 A CN 201410260098A CN 104642905 A CN104642905 A CN 104642905A
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
Abstract
The invention discloses a preparation method of rose-flavor steamed sponge cake, belonging to the technical field of food processing. The preparation method comprises the following steps: I. preparing rose extraction liquor, namely adding water into roses, barbary wolfberry fruits, astragalus membranaceus and radix polygonati officinalis and boiling to prepare the rose extraction liquor; and II. preparing the steamed sponge cake, namely mixing and fermenting flour, Chinese yam powder, coix seed powder, glutinous rice flour, rice flour and milk powder with the rose extraction liquor to prepare the steamed sponge cake. The steamed sponge cake prepared by the method not only is abundant in natural nutrition, smooth and soft, glutinous and tasty and is filled with lasting rose fragrance and is welcomed by women, but also has the functions of benefiting qi, regulating qi and relieving depression, activating blood circulation to dissipate stasis, regulating menstruation and stopping pain and delaying senescence.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of health care steamed sponge cake of rose local flavor.
Background technology
Steamed sponge cake is the food that Chinese people are traditional, people usually using steamed sponge cake as one of breakfast staple food, the preparation method of existing steamed sponge cake in flour, adds bacterial classification and water stirs into a paste, and fermentation, steams rear stripping and slicing and form.Existing steamed sponge cake preparation method also exists 1, kind is few, local flavor is single and nutrition is unbalanced, lacks the steamed sponge cake of a kind of health care of women and eating.
Summary of the invention
It is abundant, fine and smooth and soft glutinous good to eat that technical problem to be solved by this invention is to provide a kind of natural nutrition, there is the fragrance of a flower of lasting rose and have the Xie Yu that regulates the flow of vital energy, scattered silt of invigorating blood circulation, menstruction regulating and pain relieving and the preparation method of the rose local flavor steamed sponge cake of function of delaying senility.
In order to solve the problem, the technical solution adopted in the present invention is: the preparation method of this rose local flavor steamed sponge cake, comprises the following steps:
Step one, the making of rose extract:
Rose extract adopts the raw material of following parts by weight:
Rose 7 parts ~ 10 parts, the fruit of Chinese wolfberry 4 parts ~ 5 parts, the Radix Astragali 3 parts ~ 4.5 parts, radix polygonati officinalis 6 parts ~ 8.5 parts, 400 parts ~ 500 parts, water;
The raw material weighed up put into pot and adds poach system, boiling to seething with excitement and keeping 30 minutes ~ 60 minutes, after cooling, filter and obtain rose extract, for subsequent use; The pH value of described water is 7 ~ 7.5;
Step 2, the making of steamed sponge cake:
Steamed sponge cake adopts the raw material of following parts by weight:
200 parts, flour, common yam rhizome powder 32 parts, lotus-seed-heart powder 16 parts, glutinous rice flour 50 parts, ground rice 50, milk powder 22 parts, dusty yeast 24 parts, 16 parts, sodium bicarbonate, sugar 38 parts, jujube grain 10 parts, described rose extract 460 parts;
Making step is as follows:
A, milk powder, sugar, dusty yeast and sodium bicarbonate are added abundant stirring and dissolving in rose extract, obtain mixed liquor;
B, flour, common yam rhizome powder, lotus-seed-heart powder, glutinous rice flour and ground rice are mixed after sieve, obtain mixed powder; Mixed powder is joined in mixed liquor, stir after 5 minutes and obtain thick paste compound;
C, step b gained thick paste compound is put into closed container ferment, control product temperature is 40 DEG C, increases to original 2.5 times to volume;
D, by the compound of step c gained, be placed in steamer, sprinkle jujube grain, first steam 25 minutes with big fire, then change little fire and steam 17 minutes, after steamed, cooling is divided into fritter again, to obtain final product;
In the preparation method technical scheme of above-mentioned rose local flavor steamed sponge cake, technical scheme can also be more specifically: the mesh of described sieve is 60 orders.
Owing to have employed technique scheme, the present invention compared with prior art has following beneficial effect:
1, the present invention's leaching liquor that rose, the fruit of Chinese wolfberry, the Radix Astragali and radix polygonati officinalis boiling become comes and face, the steamed sponge cake made is not only fine and smooth flexible and bright, rose fragrance allow people slaver lastingly, and there is beneficial gas, the Xie Yu that regulates the flow of vital energy, scattered silt of invigorating blood circulation, menstruction regulating and pain relieving and the health-care effect that delays senility.
2, hot in nature due to the fruit of Chinese wolfberry, and radix polygonati officinalis is cool in nature, in the present invention, radix polygonati officinalis and the fruit of Chinese wolfberry complement each other.
Rose sweet and slightly bitter taste of the present invention, warm in nature, there is the Xie Yu that regulates the flow of vital energy, scattered silt of invigorating blood circulation, menstruction regulating and pain relieving, antidepression, calm mood placating effect, normal food not only can regulate the irritated mood of women in the moon in premenstrual or intermenstrual period mood, strongly fragrant gas in Shu Fati, can also when working and life stress is large, pacify, stablize women's mood, make the face of women equally become ruddy with petal, delay senility and keep fit.
The fruit of Chinese wolfberry of the present invention is hot in nature, is rich in the multiple nutritional components such as matrimony vine proteoglycan, vitamin C, phosphorus, iron, have enrich blood, hypoglycemic, reducing blood lipid, delay senility, anti-oxidant, strengthen human immunity, antitumor, effect of protecting the liver.
Radix polygonati officinalis of the present invention is cool in nature, has flat liver improving eyesight, loose wind heat-clearing, disappears and cough effect of pain relieving.
Huai Shan of the present invention contains the material such as amylase, polyphenol oxidase, is conducive to taste digestion and absorption function, is the product of the medicine-food two-purpose of the flat tonifying spleen and stomach of property.The effect of there is beneficial gas, foster lung moistens, prevention cardiovascular diseases, beneficial will is calmed the nerves, promoting longevity.Be used for deficiency of the kidney seminal emission, the diseases such as women leukorrhea is many, frequent urination.
Radix Astragali invigorating qi for strengthening superficies of the present invention, pus draining and toxin expelling, diuresis, for the effect of myogenic, beneficial gas bowl spares etc.
Huai Shan of the present invention has nourishing the stomach, invigorating the spleen, tonifying lung, kidney-nourishing, invigorating brain and relieving mental uneasiness, dampness removing antidiarrheal establishing-Yang tonifying yin, beauty treatment health care, the effect of promoting longevity.
Heart of a lotus seed benevolence slightly sweet flavor of the present invention is slightly cold, there is inducing diuresis for removing edema, invigorating the spleen is dried, relaxing muscles and tendons is except the effect such as numbness, clearing away heat and eliminating pus, normal food can keep human body skin gloss fine and smooth, eliminate acne, spot sparrow, senile plaque expelling, cyasma, butterfly macules, to furfur, acne, chap, pachylosis etc. has good efficacy.
Sweet warm in nature, the taste warp of red-jujube flavor of the present invention, has tonifying middle-Jiao and Qi, nourishing blood and tranquilization, relaxes the function of the property of medicine.Modern pharmacological research is existing, and red date can make oxygen content in blood strengthen, nourish systemic cell, is the tonic that a kind of drug effect relaxes.
detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment one
The preparation method of this rose local flavor steamed sponge cake, comprises the following steps:
Step one, the making of rose extract:
Rose extract adopts the raw material of following weight:
Rose 7 grams, the fruit of Chinese wolfberry 4 grams, the Radix Astragali 3 grams, radix polygonati officinalis 6 grams;
The raw material weighed up put into pot and adds 400 grams of poach systems, boiling to seething with excitement and keeping 30 minutes, after cooling, filter and obtain rose extract, for subsequent use; The pH value of described water is 7;
Step 2, the making of steamed sponge cake:
Steamed sponge cake adopts the raw material of following weight:
200 grams, flour, common yam rhizome powder 32 grams, lotus-seed-heart powder 16 grams, glutinous rice flour 50 grams, 50 grams, ground rice, milk powder 22 grams, dusty yeast 24 grams, 16 grams, sodium bicarbonate, sugar 38 grams, jujube grain 10 grams, described rose extract 460 grams;
Making step is as follows:
A, milk powder, sugar, dusty yeast and sodium bicarbonate are added abundant stirring and dissolving in rose extract, obtain mixed liquor;
B, flour, common yam rhizome powder, lotus-seed-heart powder, glutinous rice flour and ground rice are mixed after sieve, the mesh of sieve is 60 orders, obtains mixed powder; Mixed powder is joined in mixed liquor, stir after 5 minutes and obtain thick paste compound;
C, step b gained thick paste compound is put into closed container ferment, control product temperature is 40 DEG C, increases to original 2.5 times to volume;
D, by the compound of step c gained, be placed in steamer, sprinkle jujube grain, first steam 25 minutes with big fire, then change little fire and steam 17 minutes, after steamed, cooling is divided into fritter again, to obtain final product;
Embodiment two
The preparation method of this rose local flavor steamed sponge cake, comprises the following steps:
Step one, the making of rose extract:
Rose extract adopts the raw material of following weight:
Rose 10 grams, the fruit of Chinese wolfberry 5 grams, the Radix Astragali 4.5, radix polygonati officinalis 8.5 grams;
The raw material weighed up put into pot and adds 500 grams of poach systems, boiling to seething with excitement and keeping 60 minutes, after cooling, filter and obtain rose extract, for subsequent use; The pH value of described water is 7.3;
Step 2, the making of steamed sponge cake:
Steamed sponge cake adopts the raw material of following weight:
100 grams, flour, common yam rhizome powder 16 grams, lotus-seed-heart powder 8 grams, glutinous rice flour 25 grams, 25 grams, ground rice, milk powder 11 grams, dusty yeast 12 grams, 8 grams, sodium bicarbonate, sugar 19 grams, jujube grain 5 grams, described rose extract 230 grams;
Making step is as follows:
A, milk powder, sugar, dusty yeast and sodium bicarbonate are added abundant stirring and dissolving in rose extract, obtain mixed liquor;
B, flour, common yam rhizome powder, lotus-seed-heart powder, glutinous rice flour and ground rice are mixed after sieve, the mesh of sieve is 60 orders, obtains mixed powder; Mixed powder is joined in mixed liquor, stir after 5 minutes and obtain thick paste compound;
C, step b gained thick paste compound is put into closed container ferment, control product temperature is 40 DEG C, increases to original 2.5 times to volume;
D, by the compound of step c gained, be placed in steamer, sprinkle jujube grain, first steam 25 minutes with big fire, then change little fire and steam 17 minutes, after steamed, cooling is divided into fritter again, to obtain final product;
Embodiment three
The preparation method of this rose local flavor steamed sponge cake, comprises the following steps:
Step one, the making of rose extract:
Rose extract adopts the raw material of following weight:
Rose 9 grams, the fruit of Chinese wolfberry 4.5 grams, the Radix Astragali 3.5, radix polygonati officinalis 6.8 grams;
The raw material weighed up put into pot and adds 450 grams of poach systems, boiling to seething with excitement and keeping 49 minutes, after cooling, filter and obtain rose extract, for subsequent use; The pH value of described water is 7.5;
Step 2, the making of steamed sponge cake:
Steamed sponge cake adopts the raw material of following weight:
400 grams, flour, common yam rhizome powder 64 grams, lotus-seed-heart powder 32 grams, glutinous rice flour 100 grams, 100 grams, ground rice, milk powder 44 grams, dusty yeast 48 grams, 32 grams, sodium bicarbonate, sugar 76 grams, jujube grain 20 grams, described rose extract 920 grams;
Making step is as follows:
A, milk powder, sugar, dusty yeast and sodium bicarbonate are added abundant stirring and dissolving in rose extract, obtain mixed liquor;
B, flour, common yam rhizome powder, lotus-seed-heart powder, glutinous rice flour and ground rice are mixed after sieve, the mesh of sieve is 60 orders, obtains mixed powder; Mixed powder is joined in mixed liquor, stir after 5 minutes and obtain thick paste compound;
C, step b gained thick paste compound is put into closed container ferment, control product temperature is 40 DEG C, increases to original 2.5 times to volume;
D, by the compound of step c gained, be placed in steamer, sprinkle jujube grain, first steam 25 minutes with big fire, then change little fire and steam 17 minutes, after steamed, cooling is divided into fritter again, to obtain final product.
Claims (2)
1. a preparation method for rose local flavor steamed sponge cake, is characterized in that: comprise the following steps:
Step one, the making of rose extract:
Rose extract adopts the raw material of following parts by weight:
Rose 7 parts ~ 10 parts, the fruit of Chinese wolfberry 4 parts ~ 5 parts, the Radix Astragali 3 parts ~ 4.5 parts, radix polygonati officinalis 6 parts ~ 8.5 parts, 400 parts ~ 500 parts, water;
The raw material weighed up put into pot and adds poach system, boiling to seething with excitement and keeping 30 minutes ~ 60 minutes, after cooling, filter and obtain rose extract, for subsequent use; The pH value of described water is 7 ~ 7.5;
Step 2, the making of steamed sponge cake:
Steamed sponge cake adopts the raw material of following parts by weight:
200 parts, flour, common yam rhizome powder 32 parts, lotus-seed-heart powder 16 parts, glutinous rice flour 50 parts, ground rice 50, milk powder 22 parts, dusty yeast 24 parts, 16 parts, sodium bicarbonate, sugar 38 parts, jujube grain 10 parts, described rose extract 460 parts;
Making step is as follows:
A, milk powder, sugar, dusty yeast and sodium bicarbonate are added abundant stirring and dissolving in rose extract, obtain mixed liquor;
B, flour, common yam rhizome powder, lotus-seed-heart powder, glutinous rice flour and ground rice are mixed after sieve, obtain mixed powder; Mixed powder is joined in the obtained mixed liquor of a step, stir after 5 minutes and obtain thick paste compound;
C, step b gained thick paste compound is put into closed container ferment, control product temperature is 40 DEG C, increases to original 2.5 times to volume;
D, by the compound of step c gained, be placed in steamer, sprinkle jujube grain, first steam 25 minutes with big fire, then change little fire and steam 17 minutes, after steamed, cooling is divided into fritter again, to obtain final product.
2. the preparation method of rose local flavor steamed sponge cake according to claim 1, is characterized in that: the mesh of described sieve is 60 orders.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410260098.4A CN104642905A (en) | 2014-06-12 | 2014-06-12 | Preparation method of rose-flavor steamed sponge cake |
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| CN201410260098.4A CN104642905A (en) | 2014-06-12 | 2014-06-12 | Preparation method of rose-flavor steamed sponge cake |
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| CN104642905A true CN104642905A (en) | 2015-05-27 |
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| CN201410260098.4A Pending CN104642905A (en) | 2014-06-12 | 2014-06-12 | Preparation method of rose-flavor steamed sponge cake |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107692017A (en) * | 2017-07-19 | 2018-02-16 | 安徽霍山县草之灵中药材有限公司 | Stem of noble dendrobium flower rice cake with blood-enriching face-nourishing function |
| CN108771124A (en) * | 2018-06-29 | 2018-11-09 | 贵州关岭阿依苗生态农业发展有限公司 | A kind of production method of peach blossom cake |
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| CN102415466A (en) * | 2010-09-28 | 2012-04-18 | 姜广宇 | Manufacture method of nutrient instant steamed sponge cake |
| CN102885274A (en) * | 2012-10-10 | 2013-01-23 | 韦玲菊 | Manufacturing method of life nourishing Chinese yam cake |
| CN102885251A (en) * | 2012-10-17 | 2013-01-23 | 安徽燕之坊食品有限公司 | Health-promoting steamed bread and manufacturing method thereof |
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2014
- 2014-06-12 CN CN201410260098.4A patent/CN104642905A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623093A (en) * | 2008-07-08 | 2010-01-13 | 刘泳宏 | Natural five-color coarse cereal egg milk medicinal tea steamed bread and preparation method thereof |
| CN102415466A (en) * | 2010-09-28 | 2012-04-18 | 姜广宇 | Manufacture method of nutrient instant steamed sponge cake |
| CN102885274A (en) * | 2012-10-10 | 2013-01-23 | 韦玲菊 | Manufacturing method of life nourishing Chinese yam cake |
| CN102885251A (en) * | 2012-10-17 | 2013-01-23 | 安徽燕之坊食品有限公司 | Health-promoting steamed bread and manufacturing method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107692017A (en) * | 2017-07-19 | 2018-02-16 | 安徽霍山县草之灵中药材有限公司 | Stem of noble dendrobium flower rice cake with blood-enriching face-nourishing function |
| CN108771124A (en) * | 2018-06-29 | 2018-11-09 | 贵州关岭阿依苗生态农业发展有限公司 | A kind of production method of peach blossom cake |
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Application publication date: 20150527 |