CN105053861A - Method for making pastries through flos chrysanthemi - Google Patents
Method for making pastries through flos chrysanthemi Download PDFInfo
- Publication number
- CN105053861A CN105053861A CN201510491846.4A CN201510491846A CN105053861A CN 105053861 A CN105053861 A CN 105053861A CN 201510491846 A CN201510491846 A CN 201510491846A CN 105053861 A CN105053861 A CN 105053861A
- Authority
- CN
- China
- Prior art keywords
- chu chrysanthemum
- essential oil
- extraction
- flos chrysanthemi
- pastries
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 238000000034 method Methods 0.000 title claims abstract description 18
- 241000628997 Flos Species 0.000 title abstract 10
- 235000014594 pastries Nutrition 0.000 title abstract 7
- 239000000341 volatile oil Substances 0.000 claims abstract description 44
- 238000000605 extraction Methods 0.000 claims abstract description 35
- 239000012530 fluid Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 241000723353 Chrysanthemum Species 0.000 claims description 83
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 83
- 235000013305 food Nutrition 0.000 claims description 19
- 239000000284 extract Substances 0.000 claims description 18
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 16
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 8
- 239000003463 adsorbent Substances 0.000 claims description 8
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 8
- 239000001569 carbon dioxide Substances 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000000194 supercritical-fluid extraction Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 230000006837 decompression Effects 0.000 claims description 4
- 238000007865 diluting Methods 0.000 claims description 4
- 238000004821 distillation Methods 0.000 claims description 4
- 239000000428 dust Substances 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 239000012266 salt solution Substances 0.000 claims description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 2
- 239000012267 brine Substances 0.000 claims description 2
- 229910052799 carbon Inorganic materials 0.000 claims description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 2
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000003205 muscle Anatomy 0.000 abstract description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract 1
- 235000017491 Bambusa tulda Nutrition 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 abstract 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract 1
- 239000011425 bamboo Substances 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 0.000 abstract 1
- 239000003814 drug Substances 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000003610 charcoal Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 235000021167 banquet Nutrition 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
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
Landscapes
- Fats And Perfumes (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a method for making pastries through flos chrysanthemi. The method comprises the following steps: pretreating the flos chrysanthemi, obtaining flos chrysanthemi essential oil, processing raw materials for making the pastries, and steaming molded pastries in a bamboo steamer, wherein the flos chrysanthemi essential oil is obtained by extracting different extraction fluids twice. According to the method disclosed by the invention, the flos chrysanthemi essential oil obtained from the flos chrysanthemi is utilized, and the diluted flos chrysanthemi essential oil is used as a main additive, so that the pastries are reserved to be delicately fragrant in taste and soft in mouth feel, and the pastries have the functions of clearing heat, removing toxicity, relaxing the muscles, stimulating the blood circulation, protecting livers, improving eyesight and enhancing the immunity of human bodies; the flos chrysanthemi essential oil is extracted by the method provided by the invention, so that the yield rate is high, besides, the water content is low, the flos chrysanthemi essential oil is easy to preserve, and the quality of the pastries is guaranteed.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of method utilizing Chu chrysanthemum to make cake.
Background technology
The large famous genunie medicinal materials in Chu Chrysanthemum Anhui Province four, rank first of the four large medicine chrysanthemums of the whole nation.Belong to medicine, the dual-purpose good merchantable brand of tea.At present Chu chrysanthemum to be applied in medicine and tea multiple product, relate to external application and drink; And the mode of edible Chu chrysanthemum is less.Chu chrysanthemum is made into cake not only instant edible, also can be used as snacks or banquet dessert, all-ages.But existing cake can add a large amount of additives and flavoring usually when making, and so not only affects its mouthfeel, be also unfavorable for health simultaneously.
Therefore, the chrysanthemum cake developing a kind of green health is those skilled in the art institute urgent need to solve the problem.
Summary of the invention
For solving the problem, the invention discloses a kind of method utilizing Chu chrysanthemum to make cake.
In order to achieve the above object, the invention provides following technical scheme:
Utilize Chu chrysanthemum to make a method for cake, step comprises: the acquisition of the pretreatment of Chu chrysanthemum, Chu chrysanthemum essential oil, the processing of cake making raw material and upper food steamer cook; The acquisition of Chu chrysanthemum essential oil is by carrying out twice extraction realization with different extraction fluids.
Concrete steps are as follows:
(1) Chu chrysanthemum pretreatment: select and be in the suitable florescence and the fresh Chu chrysanthemum of fresh free from insect pests, and put into clear water wash away surface with as foreign material such as dust, and be soaked in salt solution and carry out sterilization;
After sterilization completes, the layering of fresh Chu chrysanthemum stacked and be placed in food steamer, in food steamer, pressure keeps 0.12-0.15MPa, temperature to keep 110-125 DEG C, and gas steams 2-5min;
Chu chrysanthemum after gas is steamed moves on flower stand, and introduces humid air by air-introduced machine to it, obtains the humid air with Chu chrysanthemum essential oil;
(2) acquisition of Chu chrysanthemum essential oil: carry out cooling 5-15 DEG C to the humid air with Chu chrysanthemum essential oil obtained in step (1), removes condensed water, and uses adsorbent;
The adsorbent with Chu chrysanthemum essential oil obtained is put into supercritical extraction reactor, is that extraction fluid carries out first time extraction with carbon dioxide, obtains first time extract;
First time extract is put into supercritical extraction reactor, the carbon dioxide taking absolute ether as entrainer is carried out second time extraction as extraction fluid, obtains second time extract;
And second time extract is carried out decompression distillation, obtain Chu chrysanthemum essential oil;
(3) cake makes the processing of raw material: 1-3% acquisition Chu chrysanthemum essential oil being diluted to original concentration; Take flour as required and be mixed into the Chu chrysanthemum essential oil after diluting in right amount and crumple, and by mould molding after adding flavoring, put into food steamer and cook.
As preferably, when the florescence suitable in step (1) is opening 2/3 to 3/4 fickle in love; Brine strength is 0.7-0.9%; Flower stand is positioned in closed environment.
As preferably, in step (2), adsorbent is active carbon; The condition that first time extracts is: temperature 25-50 DEG C, pressure 25-45MPa, extraction duration 5-10h; The condition of second time extraction is: temperature 40-65 DEG C, pressure 10-20MPa, extraction duration 8-12h.
As preferably, when the layering of fresh Chu chrysanthemum stacks and is placed in food steamer in step (1), stack thickness and be no more than 3cm.
The invention provides a kind of method utilizing Chu chrysanthemum to make cake, utilize by the Chu chrysanthemum essential oil obtained in Chu chrysanthemum, and as main " additive " after dilution, while keeping fragrant taste, mouthfeel soft, there is clearing heat and detoxicating, relax the muscles and stimulate the blood circulation, protect liver improving eyesight and enhancing body immunity function; And not only pick-up rate is high to extract Chu chrysanthemum essential oil by method provided by the invention, and water content is few, is easy to preservation, ensures the quality of cake simultaneously.
Detailed description of the invention
Below with reference to specific embodiment, technical scheme provided by the invention is described in detail, following detailed description of the invention should be understood and be only not used in for illustration of the present invention and limit the scope of the invention.
Embodiment 1
The invention provides a kind of method utilizing Chu chrysanthemum to make cake, step comprises: the acquisition of the pretreatment of Chu chrysanthemum, Chu chrysanthemum essential oil, the processing of cake making raw material and upper food steamer cook; The acquisition of Chu chrysanthemum essential oil is by carrying out twice extraction realization with different extraction fluids.
Concrete steps are as follows:
(1) Chu chrysanthemum pretreatment: when selecting opening 3/4 fickle in love and the fresh Chu chrysanthemum of fresh free from insect pests, and put into clear water wash away surface with as foreign material such as dust, and to be soaked into concentration be carry out sterilization in the salt solution of 0.9%;
After sterilization completes, the layering of fresh Chu chrysanthemum stacked and be placed in food steamer, stacking thickness is 2cm, and in food steamer, pressure maintenance 0.12MPa, temperature keep 115 DEG C, and gas steams 5min;
Chu chrysanthemum after gas is steamed moves to and is arranged on the flower stand of closed environment, and introduces humid air by air-introduced machine to it, obtains the humid air with Chu chrysanthemum essential oil;
(2) acquisition of Chu chrysanthemum essential oil: carry out cooling 10 DEG C to the humid air with Chu chrysanthemum essential oil obtained in step (1), removes condensed water, and uses charcoal absorption;
The adsorbent with Chu chrysanthemum essential oil obtained is put into supercritical extraction reactor, is that extraction fluid carries out first time extraction with carbon dioxide, temperature 35 DEG C, pressure 40MPa, extraction duration 5h; Obtain first time extract;
First time extract is put into supercritical extraction reactor, the carbon dioxide taking absolute ether as entrainer is carried out second time extraction as extraction fluid, temperature 50 C, pressure 15MPa, extraction duration 8h; Obtain second time extract;
And second time extract is carried out decompression distillation, obtain Chu chrysanthemum essential oil;
(3) cake makes the processing of raw material: acquisition Chu chrysanthemum essential oil is diluted to 2% of original concentration; Take flour as required and be mixed into the Chu chrysanthemum essential oil after diluting in right amount and crumple, and by mould molding after adding flavoring, put into food steamer and cook.
The chrysanthemum cake mouthfeel made by above step is loose, beneficiating ingredient accounts for 30-40%, green health altogether in Chu chrysanthemum.
Embodiment 2
The invention provides a kind of method utilizing Chu chrysanthemum to make cake, step comprises: the acquisition of the pretreatment of Chu chrysanthemum, Chu chrysanthemum essential oil, the processing of cake making raw material and upper food steamer cook; The acquisition of Chu chrysanthemum essential oil is by carrying out twice extraction realization with different extraction fluids.
Concrete steps are as follows:
(1) Chu chrysanthemum pretreatment: when selecting opening 2/3 fickle in love and the fresh Chu chrysanthemum of fresh free from insect pests, and put into clear water wash away surface with as foreign material such as dust, and to be soaked into concentration be carry out sterilization in the salt solution of 0.9%;
After sterilization completes, the layering of fresh Chu chrysanthemum stacked and be placed in food steamer, stacking thickness is 1cm, and in food steamer, pressure maintenance 0.15MPa, temperature keep 125 DEG C, and gas steams 2min;
Chu chrysanthemum after gas is steamed moves to and is arranged on the flower stand of closed environment, and introduces humid air by air-introduced machine to it, obtains the humid air with Chu chrysanthemum essential oil;
(2) acquisition of Chu chrysanthemum essential oil: carry out cooling 15 DEG C to the humid air with Chu chrysanthemum essential oil obtained in step (1), removes condensed water, and uses charcoal absorption;
The adsorbent with Chu chrysanthemum essential oil obtained is put into supercritical extraction reactor, is that extraction fluid carries out first time extraction with carbon dioxide, temperature 45 C, pressure 40MPa, extraction duration 10h; Obtain first time extract;
First time extract is put into supercritical extraction reactor, the carbon dioxide taking absolute ether as entrainer is carried out second time extraction as extraction fluid, temperature 60 C, pressure 20MPa, extraction duration 12h; Obtain second time extract;
And second time extract is carried out decompression distillation, obtain Chu chrysanthemum essential oil;
(3) cake makes the processing of raw material: acquisition Chu chrysanthemum essential oil is diluted to 1% of original concentration; Take flour as required and be mixed into the Chu chrysanthemum essential oil after diluting in right amount and crumple, and by mould molding after adding flavoring, put into food steamer and cook.
The chrysanthemum cake mouthfeel made by above step is loose, beneficiating ingredient accounts for 38-45%, green health altogether in Chu chrysanthemum.
Finally it should be noted that, above embodiment is only in order to illustrate technical scheme of the present invention and non-limiting technical scheme, those of ordinary skill in the art is to be understood that, those are modified to technical scheme of the present invention or equivalent replacement, and do not depart from aim and the scope of the technical program, all should be encompassed in the middle of right of the present invention.
Claims (5)
1. utilize Chu chrysanthemum to make a method for cake, it is characterized in that: step comprises: the acquisition of the pretreatment of Chu chrysanthemum, Chu chrysanthemum essential oil, the processing of cake making raw material and upper food steamer cook; The acquisition of described Chu chrysanthemum essential oil is by carrying out twice extraction realization with different extraction fluids.
2. a kind of method utilizing Chu chrysanthemum to make cake according to claim 1, is characterized in that: concrete steps are as follows:
(1) Chu chrysanthemum pretreatment: select and be in the suitable florescence and the fresh Chu chrysanthemum of fresh free from insect pests, and put into clear water wash away surface with as foreign material such as dust, and be soaked in salt solution and carry out sterilization;
After sterilization completes, the layering of fresh Chu chrysanthemum stacked and be placed in food steamer, in food steamer, pressure keeps 0.12-0.15MPa, temperature to keep 110-125 DEG C, and gas steams 2-5min;
Chu chrysanthemum after gas is steamed moves on flower stand, and introduces humid air by air-introduced machine to it, obtains the humid air with Chu chrysanthemum essential oil;
(2) acquisition of Chu chrysanthemum essential oil: carry out cooling 5-15 DEG C to the humid air with Chu chrysanthemum essential oil obtained in step (1), removes condensed water, and uses adsorbent;
The adsorbent with Chu chrysanthemum essential oil obtained is put into supercritical extraction reactor, is that extraction fluid carries out first time extraction with carbon dioxide, obtains first time extract;
First time extract is put into supercritical extraction reactor, the carbon dioxide taking absolute ether as entrainer is carried out second time extraction as extraction fluid, obtains second time extract;
And second time extract is carried out decompression distillation, obtain Chu chrysanthemum essential oil;
(3) cake makes the processing of raw material: 1-3% acquisition Chu chrysanthemum essential oil being diluted to original concentration; Take flour as required and be mixed into the Chu chrysanthemum essential oil after diluting in right amount and crumple, and by mould molding after adding flavoring, put into food steamer and cook.
3. a kind of method utilizing Chu chrysanthemum to make cake according to claim 2, is characterized in that: when the florescence suitable in described step (1) is opening 2/3 to 3/4 fickle in love; Described brine strength is 0.7-0.9%; Described flower stand is positioned in closed environment.
4. a kind of method utilizing Chu chrysanthemum to make cake according to claim 2, is characterized in that: in described step (2), adsorbent is active carbon; The condition that first time extracts is: temperature 25-50 DEG C, pressure 25-45MPa, extraction duration 5-10h; The condition of second time extraction is: temperature 40-65 DEG C, pressure 10-20MPa, extraction duration 8-12h.
5. a kind of method utilizing Chu chrysanthemum to make cake according to claim 2, is characterized in that: when the layering of fresh Chu chrysanthemum stacks and is placed in food steamer in described step (1), stack thickness and be no more than 3cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510491846.4A CN105053861A (en) | 2015-08-12 | 2015-08-12 | Method for making pastries through flos chrysanthemi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510491846.4A CN105053861A (en) | 2015-08-12 | 2015-08-12 | Method for making pastries through flos chrysanthemi |
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| CN105053861A true CN105053861A (en) | 2015-11-18 |
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| CN201510491846.4A Pending CN105053861A (en) | 2015-08-12 | 2015-08-12 | Method for making pastries through flos chrysanthemi |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053772A (en) * | 2012-12-14 | 2013-04-24 | 安徽科技学院 | Chrysanthemum cake and making method thereof |
| CN103740466A (en) * | 2013-11-06 | 2014-04-23 | 谢大高 | Extraction method for jasmine flower essential oil |
| CN103805340A (en) * | 2012-11-15 | 2014-05-21 | 大连捌伍捌创新工场科技服务有限公司 | Method for extracting saffron crocus essential oil |
| CN103931701A (en) * | 2013-12-18 | 2014-07-23 | 夏成 | Method for manufacturing chocolate and fresh flower cake |
| CN104222227A (en) * | 2014-09-12 | 2014-12-24 | 徐玉文 | Chuzhou chrysanthemum cake and making process thereof |
-
2015
- 2015-08-12 CN CN201510491846.4A patent/CN105053861A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103805340A (en) * | 2012-11-15 | 2014-05-21 | 大连捌伍捌创新工场科技服务有限公司 | Method for extracting saffron crocus essential oil |
| CN103053772A (en) * | 2012-12-14 | 2013-04-24 | 安徽科技学院 | Chrysanthemum cake and making method thereof |
| CN103740466A (en) * | 2013-11-06 | 2014-04-23 | 谢大高 | Extraction method for jasmine flower essential oil |
| CN103931701A (en) * | 2013-12-18 | 2014-07-23 | 夏成 | Method for manufacturing chocolate and fresh flower cake |
| CN104222227A (en) * | 2014-09-12 | 2014-12-24 | 徐玉文 | Chuzhou chrysanthemum cake and making process thereof |
Non-Patent Citations (3)
| Title |
|---|
| 何熹等: "利用CO2超临界二次萃取方法提取玫瑰精油", 《安徽农业科学》 * |
| 彭珊珊等: "《食品添加剂知多少》", 30 June 2006 * |
| 郑群明: "《森林保健旅游》", 31 October 2014 * |
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| PB01 | Publication | ||
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Application publication date: 20151118 |