CN104920761A - Buddleja officinalis macaron and preparation method thereof - Google Patents

Buddleja officinalis macaron and preparation method thereof Download PDF

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Publication number
CN104920761A
CN104920761A CN201510339163.7A CN201510339163A CN104920761A CN 104920761 A CN104920761 A CN 104920761A CN 201510339163 A CN201510339163 A CN 201510339163A CN 104920761 A CN104920761 A CN 104920761A
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China
Prior art keywords
butterflybush flower
macaron
powder
paste
batter
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CN201510339163.7A
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Chinese (zh)
Inventor
黄炳琼
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Guangxi University
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Guangxi University
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Priority to CN201510339163.7A priority Critical patent/CN104920761A/en
Publication of CN104920761A publication Critical patent/CN104920761A/en
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Abstract

The present invention discloses a buddleja officinalis macaron and a preparation method thereof. The buddleia officinalis macaron comprises the following raw materials in parts by weight: 30-40 parts of buddleja officinalis powder, 40-50 parts of apricot kernel powder, 100-150 parts of pure powdered sugar, 50-70 parts of proteins, 10-30 parts of berry sugar and 30-40 parts of stuffings. The preparation method of the buddleja officinalis macaron comprises the following steps: pre-processing raw materials, mixing buddleja officinalis powder with powdered sugar, sifting the mixed powder, mixing the mixed powder with proteins, beating the mixture until the stiff peaks come out, stirring the buddleja officinalis paste thrice, squeezing the paste, air-drying, baking, and cooling to obtain the finished products. The buddleja officinalis macaron is golden yellow, crispy outside, soft and moist inside, and has an exceptional aroma and a slight pungent flavor; the product does not add any pigment or chemical additives; and the used buddleja officinalis powder retains protein and other organic nutrients, and thus the product is a healthy green food.

Description

A kind of butterflybush flower Macaron and preparation method thereof
Technical field
The present invention relates to food processing technology field, be specially a kind of butterflybush flower Macaron and preparation method thereof.
Background technology
Macaron, Macarons, also known as making Maka, almond small cake, being the French dessert that a kind of albumen, almond powder, white granulated sugar and frosting do, usually between two pieces of biscuits, accompanying filling in fruit sauce or milk wet goods.Its origin can trace back to the macaroon in 19th century; After this sweet food is come out of the stove, basis is done with the shell of a circular flat bottom, coat blending albumen above, finally add a hemispheric upper casing, form a small and exquisite dessert of circle, present abundant mouthfeel, being the cuisines that French west Vienne economizes most local characteristic, is also a kind of sweets of the fashionable world.
As the dessert that a kind of costliness is attractive in appearance, Macaron adopts almond powder to be raw material, and cost is higher, and its manufacture craft is by adding food coloring in process of production, gives Macaron multicoloured color.
Butterflybush flower, also claim to cover flower, native brocade flower, yellow meal flower, chicken bone flower, sheep ear, for dry flower and the inflorescence thereof of Loganiaceae Loganiaceae plant butterflybush flower Buddleja officinalis Maxim., taste is done, cold nature, there is heat-clearing nourishing the liver, improving eyesight pushes away the merit of screen, return liver and gall warp, the research of modern chemical composition and pharmacologically active shows, its main active is flavone compound, benzyl carbinol glycoside, triterpene and saponins thereof, be mainly manifested in the eye diseases such as treatment xerophthalmia, also has anti-inflammatory, hypoglycemic, immunological regulation, antibacterial, effect such as anti-oxidant grade, in addition, Yellow plgment of buterflybush flower is a kind of safe, stable natural food colour.
Summary of the invention
The present invention proposes a kind of method replacing almond powder with butterflybush flower powder part, has both solved the situation that Macaron product uses food coloring, and has been applied in a flexible way by traditional natural dye again, produce the Macaron dessert that high nutrition low sugar part has health-care efficacy.
A kind of butterflybush flower Macaron provided by the invention, comprises the raw material of following parts by weight: butterflybush flower powder 30-40 part, almond powder 40-50 part, pure Icing Sugar 100-150 part, albumen 50-70 part, berry sugar 10-30 part and fillings 30-40 part.
The present invention also provides a kind of preparation method of butterflybush flower Macaron, comprises pre-treatment of raw material, mixing butterflybush flower powder and Icing Sugar, sieve powder, mixed protein, plays rigid foaming, triple mixing butterflybush flower is stuck with paste, squeezes batter, dries, toasts, cools and finished product; Concrete preparation process is as follows:
S1, pre-treatment of raw material: butterflybush flower is cleaned and dries, smash again with mixer after chopping, put into wall-breaking machine carry out broken wall drying process obtain 150 order butterflybush flower wall cell disruption powders, butterflybush flower wall cell disruption powder is poured in cold water and soak 10 hours, pour the butterflybush flower juice after soaking into dryer, control temperature is dried 3 hours at 40-50 DEG C, obtains 150 order butterflybush flower powder; According to the ratio setting charger sheet of butterflybush flower powder 30-40 part, almond powder 40-50 part, pure Icing Sugar 100-150 part, albumen 50-70 part, berry sugar 10-30 part, fillings 30-40 part.
S2, mixing butterflybush flower powder and Icing Sugar: 30-40 part butterflybush flower powder obtained for S1,40-50 part almond powder are mixed with the pure Icing Sugar of 100-150 part, put into food processor and beat 100-150 minute at a high speed, obtained butterflybush flower Icing Sugar.
S3, sieve powder: the butterflybush flower Icing Sugar that S2 is obtained sieves.
S4, mixed protein: the butterflybush flower Icing Sugar that S3 is obtained is poured in bowl, pours 20-30 part albumen into, repeatedly stirs make butterflybush flower Icing Sugar and albumen Homogeneous phase mixing with scraper, obtained butterflybush flower is stuck with paste.
S5, play rigid foaming: pour 30-40 part albumen and 10-30 part berry sugar into another bowl, dismiss the protein paste to the rigid foamed state that can pull out upright wedge angle with egg-whisk.
S6, triple mixing butterflybush flower are stuck with paste: the protein paste that S5 is obtained is divided into three equal parts, is respectively component 1, component 2 and component 3; Component 1 is joined in the obtained butterflybush flower paste of S4, then put into egg beating pan, uniform stirring 15 minutes, after butterflybush flower paste is mixed; Again component 2 is added during butterflybush flower is stuck with paste after continuing to turn 5 minutes; Finally component 3 is joined in butterflybush flower paste, turn 5 minutes with scraper, obtained Macaron batter.
Preferably, turn described in and want rapidly, up to turn from bottom.
Preferably, after mixing thoroughly, butterflybush flower Macaron batter presents the texture of very smooth dense cunning, provokes batter with scraper, and batter can descend slowly and lightly in band shape, and the batter lines dropped onto in basin can disappear slowly.
S7, crowded batter: oilcloth spread by baking tray, load piping bag by Macaron batter obtained for S6, and Macaron batter circle flower mouth extrudes circular batter in silicagel pad.
Preferably, batter can slowly be spread out after extruding.
Preferably, if there is bubble on the Macaron surface squeezed, needle gently with toothpick.
S8, to dry: the circular batter that S7 is obtained is placed on ventilation, within drying at room temperature 50-70 minute, to surface skining, a little elasticity when touching with hand, is not easy brokenly.
S9, baking: the baking box that preheat temperature is 210 DEG C put into by the circular batter obtained by S8, oven temperature is adjusted to temperature 140 DEG C, upper and lower fiery Hot-blast Heating 12 minutes, obtained butterflybush flower Macaron cake skin.
S10, cooling: after the butterflybush flower Macaron cake skin that S9 is obtained is come out of the stove, detach from baking tray by silicagel pad, dry in the air cool 1 hour, then Macaron cake skin is taken off from baking tray.
S11, finished product: select the two panels cake skin that the basic the same S10 of size is obtained, 0.1-0.2 part fillings is smeared at a slice Bing Pi center wherein, adds another sheet cake skin, obtained butterflybush flower Macaron.
In above-mentioned preparation process, all used containers and apparatus are all with boiling method or ultraviolet lamp air sterillization, and operating personnel dress special clothing and enter workshop after sterilization pool, cleaning and disinfecting.
Compared with prior art, beneficial effect of the present invention is:
First, this product does not add any pigment in preparation process, relies on the distinctive anthocyanidin of butterflybush flower to give Macaron atropurpureus outward appearance.
Secondly, the butterflybush flower powder of employing is through broken wall treatment, and the function utilizing butterflybush flower to have enhancing Small Intestinal, regulate human immune system, reduce blood sugar, glucose in urine, gives full play to edibility and the medical value of butterflybush flower.
Finally, the present invention uses butterflybush flower powder all to replace almond powder to make Macaron, reduces the cost of Macaron.
Detailed description of the invention
The following examples describe in further detail of the present invention.
Embodiment 1
A kind of butterflybush flower Macaron, comprises the raw material of following weight ratio: butterflybush flower powder 30g, almond powder 40g, pure Icing Sugar 100g, albumen 50g, berry sugar 10g, fillings 30g.Its preparation method comprises the following steps:
S1, pre-treatment of raw material: butterflybush flower is cleaned and dries, smash again with mixer after chopping, put into wall-breaking machine carry out broken wall drying process obtain 150 order butterflybush flower wall cell disruption powders, butterflybush flower wall cell disruption powder is poured in cold water and soak 10 hours, pour the butterflybush flower juice after soaking into dryer, control temperature is dried 3 hours at 40 DEG C, obtains 150 order butterflybush flower powder; According to the ratio setting charger sheet of butterflybush flower powder 30g, almond powder 40g, pure Icing Sugar 100g, albumen 50g, berry sugar 10g, fillings 30g.
S2, mixing butterflybush flower powder and Icing Sugar: 30g butterflybush flower powder obtained for S1,40g almond powder are mixed with the pure Icing Sugar of 100g, put into food processor and make a call to 100 minutes at a high speed, obtained butterflybush flower Icing Sugar.
S3, sieve powder: the butterflybush flower Icing Sugar that S2 is obtained sieves.
S4, mixed protein: the butterflybush flower Icing Sugar that S3 is obtained is poured in bowl, pours 20g albumen into, repeatedly stirs make butterflybush flower Icing Sugar and albumen Homogeneous phase mixing with scraper, obtained butterflybush flower is stuck with paste.
S5, play rigid foaming: pour 30g albumen and 10g berry sugar into another bowl, dismiss the protein paste to the rigid foamed state that can pull out upright wedge angle with egg-whisk.
S6, triple mixing butterflybush flower are stuck with paste: the protein paste obtained by S5 is contained 1/3 of its quality and joined in the obtained butterflybush flower paste of S4, then puts into egg beating pan, evenly turns 15 minutes, makes butterflybush flower stick with paste evenly; Containing the described protein paste into accounting for protein paste gross mass 1/3 again, continuing to turn 5 minutes; After mixing thoroughly, add the protein paste accounting for protein paste gross mass 1/3, turn 5 minutes with scraper, obtained butterflybush flower Macaron batter; Described turning wants rapidly, up to turn from bottom; After mixing thoroughly, butterflybush flower Macaron batter presents the texture of very smooth dense cunning, provokes batter with scraper, and batter can descend slowly and lightly in band shape, and the batter lines dropped onto in basin can disappear slowly.
S7, crowded batter: oilcloth spread by baking tray, load piping bag by butterflybush flower Macaron batter obtained for S6, and Macaron batter circle flower mouth extrudes circular batter in silicagel pad; Batter can slowly be spread out after extruding, if there is bubble on the Macaron surface squeezed, needles gently with toothpick.
S8, to dry: the circular batter that S7 is obtained is placed on ventilation, drying at room temperature 50 minutes is to surface skining, and a little elasticity when touching with hand, is not easy brokenly.
S9, baking: the baking box that preheat temperature is 210 DEG C put into by the circular batter obtained by S8, oven temperature is adjusted to temperature 140 DEG C, upper and lower fiery Hot-blast Heating 12 minutes, obtained butterflybush flower Macaron cake skin.
Silicagel pad detaches from baking tray, dries in the air cool 1 hour, then butterflybush flower Macaron cake skin is taken off from baking tray after coming out of the stove by the butterflybush flower Macaron cake skin that S10, cooling: S9 obtains.
S11, finished product: select the two panels cake skin that the basic the same S10 of size is obtained, 0.1g fillings is smeared at a slice Bing Pi center wherein, adds another sheet cake skin, obtained butterflybush flower Macaron.
Embodiment 2
A kind of butterflybush flower Macaron, comprises the raw material of following weight ratio: butterflybush flower powder 40g, almond powder 50g, pure Icing Sugar 150g, protein 70 g, berry sugar 30g, fillings 40g.Its preparation method comprises the following steps:
S1, pre-treatment of raw material: butterflybush flower is cleaned and dries, smash again with mixer after chopping, put into wall-breaking machine carry out broken wall drying process obtain butterflybush flower wall cell disruption powder, butterflybush flower wall cell disruption powder is poured in cold water and soak 10 hours, pour the butterflybush flower juice after soaking into dryer, control temperature is dried 3 hours at 50 DEG C, obtains 150 order butterflybush flower powder; According to the ratio setting charger sheet of butterflybush flower powder 40g, almond powder 50g, pure Icing Sugar 150g, protein 70 g, berry sugar 30g, fillings 40g.
S2, mixing butterflybush flower powder and Icing Sugar: the 40g butterflybush flower powder obtained by S1 and 50g almond powder, the pure Icing Sugar of 100g mix, and put into food processor and make a call to 150 minutes at a high speed, obtained butterflybush flower Icing Sugar.
S3, sieve powder: the butterflybush flower Icing Sugar that S2 is obtained sieves.
S4, mixed protein: the butterflybush flower Icing Sugar that S3 is obtained is poured in bowl, pours 30g albumen into, repeatedly stirs make butterflybush flower Icing Sugar and albumen Homogeneous phase mixing with scraper, obtained butterflybush flower is stuck with paste.
S5, play rigid foaming: pour 40g albumen and 30g berry sugar into another bowl, dismiss the protein paste to the rigid foamed state that can pull out upright wedge angle with egg-whisk.
S6, triple mixing butterflybush flower are stuck with paste: the protein paste obtained by S5 is contained 1/3 of its quality and joined in the obtained butterflybush flower paste of S4, then puts into egg beating pan, evenly turns 15 minutes, makes butterflybush flower stick with paste evenly; Containing the protein paste into accounting for protein paste gross mass 1/3 again, continuing to turn 5 minutes; After mixing thoroughly, add the protein paste accounting for protein paste gross mass 1/3, turn 5 minutes with scraper, obtained Macaron batter; Turn and want rapidly, up to turn from bottom; After mixing thoroughly, Macaron batter presents the texture of very smooth dense cunning, provokes batter with scraper, and batter can descend slowly and lightly in band shape, and the batter lines dropped onto in basin can disappear slowly.
S7, crowded batter: oilcloth spread by baking tray, load piping bag by Macaron batter obtained for S6, and Macaron batter circle flower mouth extrudes circular batter in silicagel pad; Batter can slowly be spread out after extruding, if there is bubble on the Macaron surface squeezed, needles gently with toothpick.
S8, to dry: the circular batter that S7 is obtained is placed on ventilation, drying at room temperature about 70 minutes is to surface skining, and a little elasticity when touching with hand, is not easy brokenly.
S9, baking: the baking box that preheat temperature is 210 DEG C put into by the circular batter obtained by S8, oven temperature is adjusted to temperature 140 DEG C, upper and lower fiery Hot-blast Heating 12 minutes, obtained butterflybush flower Macaron cake skin.
S10, cooling: after the butterflybush flower Macaron cake skin that S9 is obtained is come out of the stove, detach from baking tray by silicagel pad, dry in the air cool 1 hour, then butterflybush flower Macaron cake skin is taken off from baking tray.
S11, finished product: select the two panels cake skin that the basic the same S10 of size is obtained, 0.2g fillings is smeared at a slice Bing Pi center wherein, adds cake skin, obtained butterflybush flower Macaron.
Although illustrate embodiments of the invention, for those of ordinary skill in the art, be appreciated that and carry out multiple change, amendment and distortion when not departing from the principle of the invention and spirit to these embodiments, scope of the present invention has claims and coordinate thereof to limit.

Claims (2)

1. a butterflybush flower Macaron, it is characterized in that, described butterflybush flower Macaron comprises the raw material of following parts by weight: butterflybush flower powder 30-40 part, almond powder 40-50 part, pure Icing Sugar 100-150 part, albumen 50-70 part, berry sugar 10-30 part and fillings 30-40 part.
2. a preparation method for butterflybush flower Macaron, is characterized in that, comprises pre-treatment of raw material, mixing butterflybush flower powder and Icing Sugar, sieve powder, mixed protein, plays rigid foaming, triple mixing butterflybush flower is stuck with paste, squeezes batter, dries, toasts, cools and finished product; Concrete preparation process is as follows:
S1, pre-treatment of raw material: butterflybush flower is cleaned and dries, smash again with mixer after chopping, put into wall-breaking machine and carry out the obtained butterflybush flower wall cell disruption powder of broken wall drying process, butterflybush flower wall cell disruption powder is poured in cold water and soak 10 hours obtained butterflybush flower juice, pour the butterflybush flower juice after soaking into dryer, control temperature is dried 3 hours at 40-50 DEG C, obtains 150 order butterflybush flower powder; According to the ratio setting charger sheet of butterflybush flower powder 30-40 part, almond powder 40-50 part, pure Icing Sugar 100-150 part, albumen 50-70 part, berry sugar 10-30 part, fillings 30-40 part;
S2, mixing butterflybush flower powder and Icing Sugar: 30-40 part butterflybush flower powder obtained for S1,40-50 part almond powder are mixed with the pure Icing Sugar of 100-150 part, put into food processor and beat 100-150 minute at a high speed, obtained butterflybush flower Icing Sugar;
S3, sieve powder: the butterflybush flower Icing Sugar that S2 is obtained sieves;
S4, mixed protein: the butterflybush flower Icing Sugar that S3 is obtained is poured in bowl, pours 20-30 part albumen into, repeatedly stirs make butterflybush flower Icing Sugar and albumen Homogeneous phase mixing with scraper, obtained butterflybush flower is stuck with paste;
S5, play rigid foaming: pour 30-40 part albumen and 10-30 part berry sugar into another bowl, dismiss the protein paste to the rigid foamed state that can pull out upright wedge angle with egg-whisk;
S6, triple mixing butterflybush flower are stuck with paste: the protein paste that S5 is obtained is divided into three equal parts, is respectively component 1, component 2 and component 3; Component 1 is joined in the obtained butterflybush flower paste of S4, then put into egg beating pan, uniform stirring 15 minutes, after butterflybush flower paste is mixed; Again component 2 is added during butterflybush flower is stuck with paste after continuing to turn 5 minutes; Finally component 3 is joined in butterflybush flower paste, turn 5 minutes with scraper, obtained Macaron batter;
S7, crowded batter: oilcloth spread by baking tray, load piping bag by Macaron batter obtained for S6, and Macaron batter circle flower mouth extrudes circular batter in silicagel pad;
S8, to dry: the circular batter that S7 is obtained is placed on ventilation, and drying at room temperature 50-70 minute to surface skining;
S9, baking: the baking box that preheat temperature is 210 DEG C put into by the circular batter obtained by S8, oven temperature is adjusted to temperature 140 DEG C, upper and lower fiery Hot-blast Heating 12 minutes, obtained butterflybush flower Macaron cake skin;
S10, cooling: after the butterflybush flower Macaron cake skin that S9 is obtained is come out of the stove, detach from baking tray by silicagel pad, dry in the air cool 1 hour, then butterflybush flower Macaron cake skin is taken off from baking tray;
S11, finished product: select the two panels cake skin that S10 of the same size is obtained, fillings is smeared at a slice Bing Pi center wherein, adds another sheet Macaron cake skin, obtained butterflybush flower Macaron.
CN201510339163.7A 2015-06-18 2015-06-18 Buddleja officinalis macaron and preparation method thereof Pending CN104920761A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105380200A (en) * 2015-10-21 2016-03-09 蒋红良 Butterflybush flower edible ointment and preparation method and use method thereof
CN107996649A (en) * 2017-11-28 2018-05-08 韦俊超 A kind of roselle dried meat floss cake and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN1084865A (en) * 1992-09-30 1994-04-06 孙如一 The method for making of Yellow plgment of buterflybush flower
CN103156114A (en) * 2011-12-10 2013-06-19 何寒 Manufacturing process of colored rice
CN103665930A (en) * 2013-12-31 2014-03-26 黔南民族师范学院 Method of extracting natural edible pigment
CN104146036A (en) * 2014-08-11 2014-11-19 广西大学 Cassava macaron and making method thereof
CN104222828A (en) * 2013-06-14 2014-12-24 廖少波 Golden glutinous rice porridge for beauty and fitness and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1084865A (en) * 1992-09-30 1994-04-06 孙如一 The method for making of Yellow plgment of buterflybush flower
CN103156114A (en) * 2011-12-10 2013-06-19 何寒 Manufacturing process of colored rice
CN104222828A (en) * 2013-06-14 2014-12-24 廖少波 Golden glutinous rice porridge for beauty and fitness and preparation method thereof
CN103665930A (en) * 2013-12-31 2014-03-26 黔南民族师范学院 Method of extracting natural edible pigment
CN104146036A (en) * 2014-08-11 2014-11-19 广西大学 Cassava macaron and making method thereof

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105380200A (en) * 2015-10-21 2016-03-09 蒋红良 Butterflybush flower edible ointment and preparation method and use method thereof
CN107996649A (en) * 2017-11-28 2018-05-08 韦俊超 A kind of roselle dried meat floss cake and preparation method thereof

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Application publication date: 20150923