CN105595342A - Novel fresh flower stuffing and making technology thereof - Google Patents

Novel fresh flower stuffing and making technology thereof Download PDF

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Publication number
CN105595342A
CN105595342A CN201610093417.6A CN201610093417A CN105595342A CN 105595342 A CN105595342 A CN 105595342A CN 201610093417 A CN201610093417 A CN 201610093417A CN 105595342 A CN105595342 A CN 105595342A
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CN
China
Prior art keywords
flower
stuffing
fresh flower
novel
sterilizing
Prior art date
Application number
CN201610093417.6A
Other languages
Chinese (zh)
Inventor
盘庚华
Original Assignee
富民擎龙食品有限责任公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 富民擎龙食品有限责任公司 filed Critical 富民擎龙食品有限责任公司
Priority to CN201610093417.6A priority Critical patent/CN105595342A/en
Publication of CN105595342A publication Critical patent/CN105595342A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses novel fresh flower stuffing and a making technology thereof. The novel fresh flower stuffing is prepared from rose petals, saccharose, sweetened bean paste, citric acid and potassium sorbate. According to the novel fresh flower stuffing and the making technology thereof, by adding the sweetened bean paste, the fresh flower stuffing not only is rich in nutrition, but also is fine, tender and smooth in mouthfeel and capable of being just melted in the mouth; the sweetened bean paste and the fresh flower flavor complement each other, and the mouth is full of the flavor. The making technology is simple, controllable in quality and suitable for fresh flower stuffing industrialization production.

Description

A kind of novel flower stuffing and manufacture craft thereof
Technical field
The present invention relates to food processing field, especially the formula of cake stuffing and processing method.
Background technology
Flower cake is a crisp short cakes with sesame with the distinctive edible rose pan feeding in Yunnan, is with " flower taste, Yunnan taste "For the classical dessert representative in Yunnan of characteristic. According to Historical Data Data About, by a cake master worker processed of the Qing Dynastys of more than 300 yearsCreate flower cake, the flower cake fragrance of a flower the ooze heart, agreeably sweet, skin maintenance, therefore wide-spread. " book on Chinese herbal medicineDetailed outline is picked up any lost article from the road " in record edible rose and have " removing toxic substances of blood circulation promoting regulates qi, flat liver, to dysentery with vomiting, acute mastitis,Pyogenic infections is from the beginning of, stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach " effect. Edible rose has abundant nutrient and higher simultaneouslyHealth care is worth, and sweet and slightly bitter taste, slightly warm in nature, return liver, spleen, stomach warp, and fragrance row is loose, has liver soothing and depression relief,Effect of regulating menstruation by adjusting the flow of blood is the excellent tonic product of natural health.
Flower cake is the food industries of Yunnan characteristic and Chaoyang, and within 2013, the Yunnan flower cake gross output value reaches 3,000,000,000 yuan,And annual growth rate is all being accelerated. Therefore, flower cake formula improves with technological innovation particularly important.Flower stuffing traditional handicraft is that fresh flower mixes with sucrose; Patent CN102007955A discloses onePlant the flower stuffing that rose paste and wax gourd preserved fruit, ripe powder and honey are made; Patent CN104757546A is openA kind of fresh flower of being made by rose slag, sugary colored juice, sucrose, broken peaberry, ripe glutinous rice flour and butterFillings. But this type of formula is loose sticky or hard, and be not content with the demand of people to different mouthfeels, local flavorAnd the pursuit of high-quality flower cake.
Summary of the invention
The invention provides a kind of novel flower stuffing, nutritious, delicate mouthfeel, just melt in the mouth, sweet perfumes are diffused all around.
Technical scheme provided by the invention:
A kind of novel flower stuffing, by weight, its raw material comprises: roseleaf 30-60 part, sucrose 60-80Part, sweetened bean paste 20-40 part, citric acid 0.05-0.2 part, potassium sorbate 0.02-0.05 part.
Preferably, by weight, its raw material comprises: 50 parts of roseleafs, 75 parts of sucrose, 30 parts, sweetened bean paste,0.1 part of citric acid, 0.04 part of potassium sorbate.
Preferably, for guaranteeing the quality of rose fillings, described rose must be in the morning plucked before 9.
Preferably, add tannase solution, the tanning matter of rose can be decomposed into gallic acid and glucose,Reduce and removal astringent taste.
A manufacture craft for novel flower stuffing, comprises the steps:
(1) fresh flower is selected: the rose of plucking is removed to bud, holder etc., petal is separated with blower fan,The fresh flower lobe of selected high-quality;
(2) sterilizing: 100kg fresh flower lobe is put into sterilization tank and carry out sterilizing after 10 minutes, spread out normal temperature coldBut;
(3) mix: by weight raw material is put into agitated kettle and mix;
(4) packaging: finished product is put into Environmental protection bag, and the net content of weighing is every bag of 5kg, puts into vacuum packagingMachine, each 4 bags, 5 seconds time, 90 DEG C of temperature;
(5) sterilizing: the finished product that vacuum packet is installed is put into sterilization tank, 6 bag × 5 rows, 100 DEG C of temperature, pressurePower 0.3MPa, time 30 minutes;
(6) vanning: cooling rear vanning, detection, warehouse-in.
Beneficial effect of the present invention
Sweetened bean paste is rich in carbohydrate and various trace elements, has adjusting fat metabolism, and dietary fiber is provided,Save protein, removing toxic substances, strengthens the effect of function of intestinal canal. Not only make the nutritious but also mouthfeel of flower stuffingFine and smooth, soft, just melt in the mouth. Bring out the best in each other with fresh flower fragrance, lasting profusely. Technique of the present invention is simple,Quality controllable, applicable flower stuffing industrialization is produced.
Detailed description of the invention
Embodiment 1
The invention provides a kind of novel flower stuffing, by weight, its raw material comprises: roseleaf 30kg,Sucrose 60kg, sweetened bean paste 20kg, citric acid 50g, potassium sorbate 20g.
A manufacture craft for novel flower stuffing, step is as follows: (1) fresh flower is selected: before 9 of mornings, adoptedPluck rose, remove bud, holder, branches and leaves etc., with blower fan, petal is separated to the fresh flower lobe of selected high-quality;(2) sterilizing: 100kg fresh flower lobe is put into sterilization tank and carry out sterilizing after 10 minutes, spread out normal temperature cooling;(3) mix: by weight by fresh flower lobe, sucrose, sweetened bean paste, citric acid, potassium sorbate and tannase solutionPutting into agitated kettle mixes; (4) packaging: finished product is put into Environmental protection bag, and the net content of weighing is 5kgEvery bag, put into vacuum packing machine, each 4 bags, 5 seconds time, 90 DEG C of temperature; (5) sterilizing: by vacuumPackaged finished product is put into sterilization tank, 30 points of 6 bag × 5 rows, 100 DEG C of temperature, pressure 0.3MPa, timeClock; (6) vanning: cooling rear vanning, detection, warehouse-in.
Embodiment 2
The invention provides a kind of novel flower stuffing, by weight, its raw material comprises: roseleaf 60kg,Sucrose 80kg, sweetened bean paste 40kg, citric acid 200g, potassium sorbate 50g.
A manufacture craft for novel flower stuffing, step is as follows: (1) fresh flower is selected: before 9 of mornings, adoptedPluck rose, remove bud, holder, branches and leaves etc., with blower fan, petal is separated to the fresh flower lobe of selected high-quality;(2) sterilizing: 100kg fresh flower lobe is put into sterilization tank and carry out sterilizing after 10 minutes, spread out normal temperature cooling;(3) mix: by weight by fresh flower lobe, sucrose, sweetened bean paste, citric acid, potassium sorbate and tannase solutionPutting into agitated kettle mixes; (4) packaging: finished product is put into Environmental protection bag, and the net content of weighing is 5kgEvery bag, put into vacuum packing machine, each 4 bags, 5 seconds time, 90 DEG C of temperature; (5) sterilizing: by vacuumPackaged finished product is put into sterilization tank, 30 points of 6 bag × 5 rows, 100 DEG C of temperature, pressure 0.3MPa, timeClock; (6) vanning: cooling rear vanning, detection, warehouse-in.
Embodiment 3
The invention provides a kind of novel flower stuffing, by weight, its raw material comprises: roseleaf 50kg,Sucrose 75kg, sweetened bean paste 30kg, citric acid 100g, potassium sorbate 40g.
A manufacture craft for novel flower stuffing, step is as follows: (1) fresh flower is selected: before 9 of mornings, adoptedPluck rose, remove bud, holder, branches and leaves etc., with blower fan, petal is separated to the fresh flower lobe of selected high-quality;(2) sterilizing: 100kg fresh flower lobe is put into sterilization tank and carry out sterilizing after 10 minutes, spread out normal temperature cooling;(3) mix: by weight by fresh flower lobe, sucrose, sweetened bean paste, citric acid, potassium sorbate and tannase solutionPutting into agitated kettle mixes; (4) packaging: finished product is put into Environmental protection bag, and the net content of weighing is 5kgEvery bag, put into vacuum packing machine, each 4 bags, 5 seconds time, 90 DEG C of temperature; (5) sterilizing: by vacuumPackaged finished product is put into sterilization tank, 30 points of 6 bag × 5 rows, 100 DEG C of temperature, pressure 0.3MPa, timeClock; (6) vanning: cooling rear vanning, detection, warehouse-in.
Embodiment 4 sensory evaluations
Flower stuffing prepared by embodiment 1-3 and common fillings (contrast) are carried out sensory testing, method be withMachine is chosen 50 people and is formed test crowd, the mode that adopts blank marking to fillings form, color and luster, degree of sticking to one's teeth,Chewability, sophistication, fresh flower fragrance, 7 indexs of local flavor are given a mark, and mark is higher, represent product mouthSense and local flavor are better, carry out statistical analysis to tasting result, and result is as shown in table 1 below.
Table 1 fillings sensory evaluation scores summary sheet
The more common flower stuffing delicate mouthfeel of sensory evaluation explanation the present invention, soft, sweet perfumes are diffused all around, lasting profusely.

Claims (5)

1. a novel flower stuffing, is characterized in that, by weight, the raw material of flower stuffing comprises: rosePetal 30-60 part, sucrose 60-80 part, sweetened bean paste 20-40 part, citric acid 0.05-0.2 part, potassium sorbate0.02-0.05 part.
2. novel flower stuffing according to claim 1, is characterized in that, by weight, and flower stuffingRaw material comprise: 50 parts of roseleafs, 75 parts of sucrose, 30 parts, sweetened bean paste, 0.1 part of citric acid, sorbic acid0.04 part, potassium.
3. novel flower stuffing according to claim 1 and 2, is characterized in that, described rose palpusPluck before 9 in the morning.
4. novel flower stuffing according to claim 1 and 2, is characterized in that, described raw material also comprisesTannase.
5. according to the manufacture craft of a kind of novel flower stuffing described in claim 1-4, it is characterized in that stepRapid as follows:
(1) fresh flower is selected: the rose of plucking is removed to bud, holder etc., petal is separated with blower fan,The fresh flower lobe of selected high-quality;
(2) sterilizing: 100kg fresh flower lobe is put into sterilization tank and carry out sterilizing after 10 minutes, spread out normal temperature coldBut;
(3) mix: by weight raw material is put into agitated kettle and mix;
(4) packaging: finished product is put into Environmental protection bag, and the net content of weighing is every bag of 5kg, puts into vacuum packagingMachine, each 4 bags, 5 seconds time, 90 DEG C of temperature;
(5) sterilizing: the finished product that vacuum packet is installed is put into sterilization tank, 6 bag × 5 rows, 100 DEG C of temperature, pressurePower 0.3MPa, time 30 minutes;
(6) vanning: cooling rear vanning, detection, warehouse-in.
CN201610093417.6A 2016-02-19 2016-02-19 Novel fresh flower stuffing and making technology thereof CN105595342A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610093417.6A CN105595342A (en) 2016-02-19 2016-02-19 Novel fresh flower stuffing and making technology thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610093417.6A CN105595342A (en) 2016-02-19 2016-02-19 Novel fresh flower stuffing and making technology thereof

Publications (1)

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CN105595342A true CN105595342A (en) 2016-05-25

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107156662A (en) * 2017-05-02 2017-09-15 蚌埠市金旺食品有限公司 A kind of preparation method of the husky tender red bean paste fillings of mouthfeel
CN108618116A (en) * 2018-05-16 2018-10-09 贵州胖四娘食品有限公司 A kind of low sugar rose paste and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20070000883A (en) * 2005-06-28 2007-01-03 (주)상수허브랜드 Herb green tea which has exellent flavor and anti-cancer activity
CN102166014A (en) * 2011-03-10 2011-08-31 昆明七彩云花鲜花食品有限公司 Flower stuffing and preparation method thereof
CN104473186A (en) * 2014-12-29 2015-04-01 云南玖香鲜花食品科技有限公司 Method for simultaneously preparing fillings and primary pulp by adopting flowers as raw material
CN104996519A (en) * 2015-07-14 2015-10-28 刘祥义 Preparation method for moringa oleifera fresh flower cake stuffing

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20070000883A (en) * 2005-06-28 2007-01-03 (주)상수허브랜드 Herb green tea which has exellent flavor and anti-cancer activity
CN102166014A (en) * 2011-03-10 2011-08-31 昆明七彩云花鲜花食品有限公司 Flower stuffing and preparation method thereof
CN104473186A (en) * 2014-12-29 2015-04-01 云南玖香鲜花食品科技有限公司 Method for simultaneously preparing fillings and primary pulp by adopting flowers as raw material
CN104996519A (en) * 2015-07-14 2015-10-28 刘祥义 Preparation method for moringa oleifera fresh flower cake stuffing

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
无: "红豆沙玫瑰馅", 《HTTP://HOME.MEISHICHINA.COM/RECIPE-235572.HTML》 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107156662A (en) * 2017-05-02 2017-09-15 蚌埠市金旺食品有限公司 A kind of preparation method of the husky tender red bean paste fillings of mouthfeel
CN108618116A (en) * 2018-05-16 2018-10-09 贵州胖四娘食品有限公司 A kind of low sugar rose paste and preparation method thereof

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