CN105724536A - Flowery cake and preparing method thereof - Google Patents
Flowery cake and preparing method thereof Download PDFInfo
- Publication number
- CN105724536A CN105724536A CN201610182307.7A CN201610182307A CN105724536A CN 105724536 A CN105724536 A CN 105724536A CN 201610182307 A CN201610182307 A CN 201610182307A CN 105724536 A CN105724536 A CN 105724536A
- Authority
- CN
- China
- Prior art keywords
- parts
- flour
- powder
- fragrance
- fructus
- 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
Links
Classifications
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/34—Animal material
-
- 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
-
- 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
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a flowery cake.The flowery cake comprises, by weight, 200-220 parts of low-gluten flour, 150-180 parts of corn flour, 30-40 parts of starch, 40-50 parts of glutinous rice flour, 25-30 parts of lotus root starch, 25-35 parts of sweet potato powder, 15-20 parts of buckwheat flour, 10-15 parts of oat noodles or flour, 35-45 parts of yam flour, 70-80 parts of scented tea extracting liquid, 30-40 parts of fruit pulp, 15-18 parts of traditional Chinese medicine powder, 5-8 parts of ferment powder, 150-180 parts of egg white, 15-18 parts of cooking wine, 3-4 parts of fructus amomi, 0.5-1 part of Chinese prickly ash, 1-2 part of star anise, 20-30 parts of butter, 5-8 parts of cheese, 150-180 parts of milk, 105-110 parts of corn oil, 25-35 parts of maltose, 3-5 parts of xylitol, 0.2-0.3 part of sucralose and 0.05-0.08 part of neotame.The invention further discloses a preparing method of the flowery cake.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of fragrance of a flower cake and preparation method thereof.
Background technology
Cake is a kind of wheaten food, it is common that sweet, typical cake is to make in the way of roasting.The material of cake mainly includes flour, sweeting agent, adhesive, shortening, liquid (milk, water or fruit juice), essence and leaven.Cake quality is soft, delicious, but heat height high, rich in sugar, fatty, it being unfavorable for human consumption and absorption, the commonly used body fat that may result in is piled up and body obesity, and then causes various disease.Therefore, the raw material of existing cake is often only from color, smell and taste, and does not take into account health.
Summary of the invention
Based on the technical problem that background technology exists, the present invention proposes a kind of fragrance of a flower cake and preparation method thereof, gained fragrance of a flower cake sweet mouthfeel silk floss is soft, fragrance is soft, refreshing, wherein rich in dietary fiber, and it is nutritious, carbohydrate is not high and fatty low, and heat is not easily absorbed by human body, is of value to health.
nullA kind of fragrance of a flower cake that the present invention proposes，Its raw material includes by weight: Self-raising flour 200～220 parts，Semen Maydis powder 150～180 parts，Starch 30～40 parts，Glutinous rice flour 40～50 parts，Amylum Nelumbinis Rhizomatis 25～30 parts，Sweet potato powder 25～35 parts，Bitter buckwheat flour 15～20 parts，Oat flour 10～15 parts，Rhizoma Dioscoreae powder 35～45 parts，Scented tea extracting solution 70～80 parts，Pulp 30～40 parts，Chinese medicinal powder 15～18 parts，Yeast powder 5～8 parts，Ovum Gallus domesticus album 150～180 parts，Cooking wine 15～18 parts，Fructus Amomi 3～4 parts，0.5～1 part of Pericarpium Zanthoxyli，Anistree 1～2 part，20～30 parts of butter，5～8 parts of cheese，150～180 parts of milk，Semen Maydis oil 105～110 parts，Maltose 25～35 parts，Xylitol 3～5 parts，Sucralose 0.2～0.3 part，Neotame 0.05～0.08 part；
The preparation method of scented tea extracting solution is as follows: by Flos Osmanthi Fragrantis, Flos Rosae Rugosae, tilia europaea, Herba Rosmarini Officinalis, Flos Jasmini Sambac, Herba Menthae, Fructus Momordicae clean be placed on decoction container in, first time decoction liquor is obtained after first time boiling, second time adds water to decoct again and obtains the twice decoction liquor, is filtrated to get scented tea extracting solution after first time decoction liquor and the twice decoction liquor being merged.
Preferably, pulp is one or more compositionss in Fructus Mali pumilae pulp, yellow peach pulp, mashed fruit of kiwi fruit, banana crown rots.
Preferably, pulp is made up of 8～11 portions of Fructus Mali pumilae pulps, 7～10 parts of yellow peach pulps, 3～6 parts of mashed fruit of kiwi fruit, 5～8 parts of banana crown rots by weight.
Preferably, Self-raising flour, Semen Maydis powder, starch, glutinous rice flour, Amylum Nelumbinis Rhizomatis, sweet potato powder, bitter buckwheat flour, oat flour, Rhizoma Dioscoreae powder weight ratio be 205～210:160～170:32～35:45～48:26～28:28～32:16～18:12～13:38～42.
Preferably, scented tea extracting solution, pulp, Ovum Gallus domesticus album, cooking wine, Fructus Amomi, Pericarpium Zanthoxyli, anistree weight ratio are 73～77:33～36:160～170:16～17:3.5～3.8:0.6～0.8:1.5～1.6.
Preferably, Chinese medicinal powder includes by weight: 17～20 parts of Radix Glycyrrhizae, 16～19 parts of Fructus Jujubae, 13～16 parts of Fructus Cucurbitae moschatae, the Radix Astragali 12～15 parts, Mel 15～18 parts, Radix Pseudostellariae 4～7 parts.
Preferably, the preparation method of scented tea extracting solution is as follows: by weight by 25～28 portions of Flos Osmanthi Fragrantis, 12～15 portions of Flos Rosae Rugosaes, 6～9 parts of tilia europaea, 7～10 parts of Herba Rosmarini Officinaliss, 9～12 portions of Flos Jasmini Sambac, 2～5 portions of Herba Menthaes, 5～8 portions of Fructus Momordicaes clean and are placed in decoction container, first time add 90～100 parts of soak by water 1.5～2.5h after obtain first time decoction liquor, second time adds 40～and 50 parts of water decoct 1～2h again and obtain the twice decoction liquor, are filtrated to get scented tea extracting solution after first time decoction liquor and the twice decoction liquor being merged.
The preparation method of the above-mentioned fragrance of a flower cake that the present invention proposes, comprises the steps:
S1, butter, cheese, milk, Semen Maydis oil are uniformly mixing to obtain material a；
S2, Fructus Amomi, Pericarpium Zanthoxyli, anise are added to the water boiling, cooling, it is filtrated to get material b；After material b is added cooking wine mixing, add Ovum Gallus domesticus album and be uniformly mixing to obtain material c；
S3, by after Self-raising flour, Semen Maydis powder, starch, glutinous rice flour, Amylum Nelumbinis Rhizomatis, sweet potato powder, bitter buckwheat flour, oat flour, Rhizoma Dioscoreae powder mix homogeneously, add material a, material c, Chinese medicinal powder, yeast powder, maltose, xylitol, sucralose, neotame mix homogeneously, be subsequently adding scented tea extracting solution, pulp is stirred obtaining material d；
S4, oven temperature is warming up to 60～70 DEG C, then mould is put in baking box together with the material d being placed in mould, then the top panel temperature of baking box is risen to 190～200 DEG C, the lower panel temperature of baking box is risen to 205～210 DEG C, baking 30～40min, close heater, utilize the hot air circulating system of baking box to continue baking 5～8min, take out and obtain fragrance of a flower cake.
The present invention with Flos Osmanthi Fragrantis, Flos Rosae Rugosae, tilia europaea, Herba Rosmarini Officinalis, Flos Jasmini Sambac, Herba Menthae, Fructus Momordicae be scented tea extracting solution raw material, make scented tea extracting solution have the strong fragrance of a flower；Pulp is one or more compositionss in Fructus Mali pumilae pulp, yellow peach pulp, mashed fruit of kiwi fruit, banana crown rots simultaneously, gained cake of the present invention is made not only to have the strong fragrance of a flower, also has the fruital of delicate fragrance fragrance, and the fragrance of a flower and fruital are soft, refreshing, fruit juice can also improve cake mouthfeel, makes cake sweet mouthfeel silk floss soft.
Adopting Self-raising flour in the present invention is major ingredient, it is aided with Semen Maydis powder, starch, glutinous rice flour, Amylum Nelumbinis Rhizomatis, sweet potato powder, bitter buckwheat flour, oat flour, Rhizoma Dioscoreae powder, improve the content of dietary fiber in cake, it is to avoid when consumer is edible, cause health problem owing to taking in too much carbohydrate and fat；Fructus Amomi, Pericarpium Zanthoxyli, anise, cooking wine, Ovum Gallus domesticus album with the use of, Fructus Amomi, Pericarpium Zanthoxyli, anise have the effect of raw meat Titian, the fishy smell removed in Ovum Gallus domesticus album is coordinated with cooking wine, make cake egg of the present invention aromatic strongly fragrant, taste is soft, simultaneously because containing rich in protein in egg, Ovum Gallus domesticus album is made to absorb in the process beaten eggs and keep air, cake is made to have loose structure, mouthfeel is soft, its baking with flour, after coarse cereal powder kneading, the protein dough-making powder of Ovum Gallus domesticus album, coarse cereal powder carbohydrate at high temperature produce Maillard reaction, form the fragrance of baking.
The present invention adopts the fragrance of baking to be substrate fragrance, then the fragrance of scented tea extracting solution, pulp, cooking wine in addition, makes the fragrance of cake more have levels sense；The present invention adopt Semen Maydis oil as shortening, owing to the monounsaturated fatty acid in Semen Maydis oil can reduce cholesterol, prevent low-density albumen from aoxidizing in vivo simultaneously, reduce and gather the chance at arterial blood tube wall, reduce the cardiovascular disease that atherosclerosis etc. causes, make the more useful health of the present invention；And owing to the metabolism in human body of xylitol, sucralose and neotame participates in without insulin, blood glucose will not be caused to raise, adopt xylitol, sucralose and neotame as the substitute of sugar, reduce the sugar of human body absorption, be of value to health；Chinese medicinal powder therein includes: Radix Glycyrrhizae, Fructus Jujubae, Fructus Cucurbitae moschatae, the Radix Astragali, Mel, Radix Pseudostellariae, coordinate with sweeting agent and pulp on the one hand, improve the mouthfeel of cake, on the other hand Radix Glycyrrhizae, Fructus Jujubae, Fructus Cucurbitae moschatae, the Radix Astragali, Mel, Radix Pseudostellariae cooperate there is invigorating the spleen and replenishing QI, nourishing blood to tranquillize the mind, diuretic spleen invigorating, blood sugar lowering quench the thirst, the effect of promoting the production of body fluid for nourishing the lung, the resolving stagnation for tranquilization having with scented tea extracting solution, strong liver and nourishing stomach, promoting blood flow to regulate menstruation, heat-clearing and toxic substances removing, promoting the production of body fluid to quench thirst effect match, improve the present invention health-care effect.
Detailed description of the invention
Below, by specific embodiment, technical scheme is described in detail.
Embodiment 1
A kind of fragrance of a flower cake that the present invention proposes, its raw material includes by weight: Self-raising flour 200 parts, Semen Maydis powder 180 parts, starch 30 parts, glutinous rice flour 50 parts, Amylum Nelumbinis Rhizomatis 25 parts, sweet potato powder 35 parts, bitter buckwheat flour 15 parts, oat flour 15 parts, Rhizoma Dioscoreae powder 35 parts, scented tea extracting solution 80 parts, Fructus Mali pumilae pulp 30 parts, Chinese medicinal powder 18 parts, yeast powder 5 parts, Ovum Gallus domesticus album 180 parts, cooking wine 15 parts, Fructus Amomi 4 parts, 0.5 part of Pericarpium Zanthoxyli, anistree 2 parts, 20 parts of butter, 8 parts of cheese, 150 parts of milk, Semen Maydis oil 110 parts, maltose 25 parts, xylitol 5 parts, sucralose 0.2 part, neotame 0.08 part.
The preparation method of scented tea extracting solution is as follows: by Flos Osmanthi Fragrantis, Flos Rosae Rugosae, tilia europaea, Herba Rosmarini Officinalis, Flos Jasmini Sambac, Herba Menthae, Fructus Momordicae clean be placed on decoction container in, first time decoction liquor is obtained after first time boiling, second time adds water to decoct again and obtains the twice decoction liquor, is filtrated to get scented tea extracting solution after first time decoction liquor and the twice decoction liquor being merged.
Embodiment 2
A kind of fragrance of a flower cake that the present invention proposes, its raw material includes by weight: Self-raising flour 220 parts, Semen Maydis powder 150 parts, starch 40 parts, glutinous rice flour 40 parts, Amylum Nelumbinis Rhizomatis 30 parts, sweet potato powder 25 parts, bitter buckwheat flour 20 parts, oat flour 10 parts, Rhizoma Dioscoreae powder 45 parts, scented tea extracting solution 70 parts, mashed fruit of kiwi fruit 40 parts, Chinese medicinal powder 15 parts, yeast powder 8 parts, Ovum Gallus domesticus album 150 parts, cooking wine 18 parts, Fructus Amomi 3 parts, 1 part of Pericarpium Zanthoxyli, anistree 1 part, 30 parts of butter, 5 parts of cheese, 180 parts of milk, Semen Maydis oil 105 parts, maltose 35 parts, xylitol 3 parts, sucralose 0.3 part, neotame 0.05 part.
The preparation method of scented tea extracting solution is as follows: by weight by 26 portions of Flos Osmanthi Fragrantis, 14 portions of Flos Rosae Rugosaes, 7 parts of tilia europaea, 9 parts of Herba Rosmarini Officinaliss, 10 portions of Flos Jasmini Sambac, 4 portions of Herba Menthaes, 6 portions of Fructus Momordicaes clean and are placed in decoction container, first time obtains first time decoction liquor after adding 95 parts of soak by water 2h, second time adds 45 parts of water and decocts 1.5h again and obtain the twice decoction liquor, is filtrated to get scented tea extracting solution after first time decoction liquor and the twice decoction liquor being merged.
Embodiment 3
A kind of fragrance of a flower cake that the present invention proposes, its raw material includes by weight: Self-raising flour 205 parts, Semen Maydis powder 170 parts, starch 32 parts, glutinous rice flour 48 parts, Amylum Nelumbinis Rhizomatis 26 parts, sweet potato powder 32 parts, bitter buckwheat flour 16 parts, oat flour 13 parts, Rhizoma Dioscoreae powder 38 parts, scented tea extracting solution 77 parts, pulp 33 parts, Chinese medicinal powder 17 parts, yeast powder 6 parts, Ovum Gallus domesticus album 170 parts, cooking wine 16 parts, Fructus Amomi 3.8 parts, 0.6 part of Pericarpium Zanthoxyli, anistree 1.6 parts, 22 parts of butter, 7 parts of cheese, 160 parts of milk, Semen Maydis oil 108 parts, maltose 27 parts, xylitol 4.5 parts, sucralose 0.23 part, neotame 0.07 part.
The preparation method of scented tea extracting solution is as follows: by weight by 25 portions of Flos Osmanthi Fragrantis, 15 portions of Flos Rosae Rugosaes, 6 parts of tilia europaea, 10 parts of Herba Rosmarini Officinaliss, 9 portions of Flos Jasmini Sambac, 5 portions of Herba Menthaes, 5 portions of Fructus Momordicaes clean and are placed in decoction container, first time obtains first time decoction liquor after adding 100 parts of soak by water 1.5h, second time adds 50 parts of water and decocts 1h again and obtain the twice decoction liquor, is filtrated to get scented tea extracting solution after first time decoction liquor and the twice decoction liquor being merged.
Pulp is made up of 11 portions of Fructus Mali pumilae pulps, 7 parts of yellow peach pulps, 6 parts of mashed fruit of kiwi fruit, 5 parts of banana crown rots by weight.
The preparation method of the above-mentioned fragrance of a flower cake that the present invention proposes, comprises the steps:
S1, butter, cheese, milk, Semen Maydis oil are uniformly mixing to obtain material a；
S2, Fructus Amomi, Pericarpium Zanthoxyli, anise are added to the water boiling, cooling, it is filtrated to get material b；After material b is added cooking wine mixing, add Ovum Gallus domesticus album and be uniformly mixing to obtain material c；
S3, by after Self-raising flour, Semen Maydis powder, starch, glutinous rice flour, Amylum Nelumbinis Rhizomatis, sweet potato powder, bitter buckwheat flour, oat flour, Rhizoma Dioscoreae powder mix homogeneously, add material a, material c, Chinese medicinal powder, yeast powder, maltose, xylitol, sucralose, neotame mix homogeneously, be subsequently adding scented tea extracting solution, pulp is stirred obtaining material d；
S4, oven temperature is warming up to 60 DEG C, then mould is put in baking box together with the material d being placed in mould, then the top panel temperature of baking box is risen to 200 DEG C, the lower panel temperature of baking box is risen to 205 DEG C, baking 40min, close heater, utilize the hot air circulating system of baking box to continue baking 5min, take out and obtain fragrance of a flower cake.
Embodiment 4
A kind of fragrance of a flower cake that the present invention proposes, its raw material includes by weight: Self-raising flour 210 parts, Semen Maydis powder 160 parts, starch 35 parts, glutinous rice flour 45 parts, Amylum Nelumbinis Rhizomatis 28 parts, sweet potato powder 28 parts, bitter buckwheat flour 18 parts, oat flour 12 parts, Rhizoma Dioscoreae powder 42 parts, scented tea extracting solution 73 parts, pulp 36 parts, Chinese medicinal powder 16 parts, yeast powder 7 parts, Ovum Gallus domesticus album 160 parts, cooking wine 17 parts, Fructus Amomi 3.5 parts, 0.8 part of Pericarpium Zanthoxyli, anistree 1.5 parts, 28 parts of butter, 6 parts of cheese, 170 parts of milk, Semen Maydis oil 106 parts, maltose 33 parts, xylitol 4 parts, sucralose 0.26 part, neotame 0.06 part.
The preparation method of scented tea extracting solution is as follows: by weight by 28 portions of Flos Osmanthi Fragrantis, 12 portions of Flos Rosae Rugosaes, 9 parts of tilia europaea, 7 parts of Herba Rosmarini Officinaliss, 12 portions of Flos Jasmini Sambac, 2 portions of Herba Menthaes, 8 portions of Fructus Momordicaes clean and are placed in decoction container, first time obtains first time decoction liquor after adding 90 parts of soak by water 2.5h, second time adds 40 parts of water and decocts 2h again and obtain the twice decoction liquor, is filtrated to get scented tea extracting solution after first time decoction liquor and the twice decoction liquor being merged.
Pulp is made up of 8 portions of Fructus Mali pumilae pulps, 10 parts of yellow peach pulps, 3 parts of mashed fruit of kiwi fruit, 8 parts of banana crown rots by weight.
Chinese medicinal powder includes by weight: 18 parts of Radix Glycyrrhizae, 17 parts of Fructus Jujubae, 15 parts of Fructus Cucurbitae moschatae, the Radix Astragali 13 parts, Mel 17 parts, Radix Pseudostellariae 5 parts.
The preparation method of the above-mentioned fragrance of a flower cake that the present invention proposes, comprises the steps:
S1, butter, cheese, milk, Semen Maydis oil are uniformly mixing to obtain material a；
S2, Fructus Amomi, Pericarpium Zanthoxyli, anise are added to the water boiling, cooling, it is filtrated to get material b；After material b is added cooking wine mixing, add Ovum Gallus domesticus album and be uniformly mixing to obtain material c；
S3, by after Self-raising flour, Semen Maydis powder, starch, glutinous rice flour, Amylum Nelumbinis Rhizomatis, sweet potato powder, bitter buckwheat flour, oat flour, Rhizoma Dioscoreae powder mix homogeneously, add material a, material c, Chinese medicinal powder, yeast powder, maltose, xylitol, sucralose, neotame mix homogeneously, be subsequently adding scented tea extracting solution, pulp is stirred obtaining material d；
S4, oven temperature is warming up to 70 DEG C, then mould is put in baking box together with the material d being placed in mould, then the top panel temperature of baking box is risen to 190 DEG C, the lower panel temperature of baking box is risen to 210 DEG C, baking 30min, close heater, utilize the hot air circulating system of baking box to continue baking 8min, take out and obtain fragrance of a flower cake.
The above; it is only the present invention preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; any those familiar with the art is in the technical scope that the invention discloses; it is equal to replacement according to technical scheme and inventive concept thereof or is changed, all should be encompassed within protection scope of the present invention.
Claims (8)
- null1. a fragrance of a flower cake，It is characterized in that，Its raw material includes by weight: Self-raising flour 200～220 parts，Semen Maydis powder 150～180 parts，Starch 30～40 parts，Glutinous rice flour 40～50 parts，Amylum Nelumbinis Rhizomatis 25～30 parts，Sweet potato powder 25～35 parts，Bitter buckwheat flour 15～20 parts，Oat flour 10～15 parts，Rhizoma Dioscoreae powder 35～45 parts，Scented tea extracting solution 70～80 parts，Pulp 30～40 parts，Chinese medicinal powder 15～18 parts，Yeast powder 5～8 parts，Ovum Gallus domesticus album 150～180 parts，Cooking wine 15～18 parts，Fructus Amomi 3～4 parts，0.5～1 part of Pericarpium Zanthoxyli，Anistree 1～2 part，20～30 parts of butter，5～8 parts of cheese，150～180 parts of milk，Semen Maydis oil 105～110 parts，Maltose 25～35 parts，Xylitol 3～5 parts，Sucralose 0.2～0.3 part，Neotame 0.05～0.08 part；The preparation method of scented tea extracting solution is as follows: by Flos Osmanthi Fragrantis, Flos Rosae Rugosae, tilia europaea, Herba Rosmarini Officinalis, Flos Jasmini Sambac, Herba Menthae, Fructus Momordicae clean be placed on decoction container in, first time decoction liquor is obtained after first time boiling, second time adds water to decoct again and obtains the twice decoction liquor, is filtrated to get scented tea extracting solution after first time decoction liquor and the twice decoction liquor being merged.
- 2. fragrance of a flower cake according to claim 1, it is characterised in that pulp is one or more compositionss in Fructus Mali pumilae pulp, yellow peach pulp, mashed fruit of kiwi fruit, banana crown rots.
- 3. fragrance of a flower cake according to claim 1 or claim 2, it is characterised in that pulp is made up of 8～11 portions of Fructus Mali pumilae pulps, 7～10 parts of yellow peach pulps, 3～6 parts of mashed fruit of kiwi fruit, 5～8 parts of banana crown rots by weight.
- 4. fragrance of a flower cake according to any one of claim 1-3, it is characterized in that, Self-raising flour, Semen Maydis powder, starch, glutinous rice flour, Amylum Nelumbinis Rhizomatis, sweet potato powder, bitter buckwheat flour, oat flour, Rhizoma Dioscoreae powder weight ratio be 205～210:160～170:32～35:45～48:26～28:28～32:16～18:12～13:38～42.
- 5. fragrance of a flower cake according to any one of claim 1-4, it is characterized in that, scented tea extracting solution, pulp, Ovum Gallus domesticus album, cooking wine, Fructus Amomi, Pericarpium Zanthoxyli, anistree weight ratio are 73～77:33～36:160～170:16～17:3.5～3.8:0.6～0.8:1.5～1.6.
- 6. fragrance of a flower cake according to any one of claim 1-5, it is characterised in that Chinese medicinal powder includes by weight: 17～20 parts of Radix Glycyrrhizae, 16～19 parts of Fructus Jujubae, 13～16 parts of Fructus Cucurbitae moschatae, the Radix Astragali 12～15 parts, Mel 15～18 parts, Radix Pseudostellariae 4～7 parts.
- 7. fragrance of a flower cake according to any one of claim 1-6, it is characterized in that, the preparation method of scented tea extracting solution is as follows: by weight by 25～28 portions of Flos Osmanthi Fragrantis, 12～15 portions of Flos Rosae Rugosaes, 6～9 parts of tilia europaea, 7～10 parts of Herba Rosmarini Officinaliss, 9～12 portions of Flos Jasmini Sambacs, 2～5 portions of Herba Menthaes, 5～8 portions of Fructus Momordicaes are cleaned and are placed in decoction container, first time add 90～100 parts of soak by water 1.5～2.5h after obtain first time decoction liquor, second time adds 40～and 50 parts of water decoct 1～2h again and obtain the twice decoction liquor, it is filtrated to get scented tea extracting solution after first time decoction liquor and the twice decoction liquor being merged.
- 8. the preparation method of fragrance of a flower cake as described in any one of claim 1-7, it is characterised in that comprise the steps:S1, butter, cheese, milk, Semen Maydis oil are uniformly mixing to obtain material a；S2, Fructus Amomi, Pericarpium Zanthoxyli, anise are added to the water boiling, cooling, it is filtrated to get material b；After material b is added cooking wine mixing, add Ovum Gallus domesticus album and be uniformly mixing to obtain material c；S3, by after Self-raising flour, Semen Maydis powder, starch, glutinous rice flour, Amylum Nelumbinis Rhizomatis, sweet potato powder, bitter buckwheat flour, oat flour, Rhizoma Dioscoreae powder mix homogeneously, add material a, material c, Chinese medicinal powder, yeast powder, maltose, xylitol, sucralose, neotame mix homogeneously, be subsequently adding scented tea extracting solution, pulp is stirred obtaining material d；S4, oven temperature is warming up to 60～70 DEG C, then mould is put in baking box together with the material d being placed in mould, then the top panel temperature of baking box is risen to 190～200 DEG C, the lower panel temperature of baking box is risen to 205～210 DEG C, baking 30～40min, close heater, utilize the hot air circulating system of baking box to continue baking 5～8min, take out and obtain fragrance of a flower cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610182307.7A CN105724536A (en) | 2016-03-28 | 2016-03-28 | Flowery cake and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610182307.7A CN105724536A (en) | 2016-03-28 | 2016-03-28 | Flowery cake and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105724536A true CN105724536A (en) | 2016-07-06 |
Family
ID=56252259
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610182307.7A Pending CN105724536A (en) | 2016-03-28 | 2016-03-28 | Flowery cake and preparing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105724536A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070466A (en) * | 2016-07-28 | 2016-11-09 | 合肥吴复和食品有限公司 | A kind of fat burning and slimming Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake |
| CN107343524A (en) * | 2017-07-04 | 2017-11-14 | 合肥仙之峰农业科技有限公司 | A kind of lipid-loweringing ease constipation nourishing pastry and preparation method thereof |
| CN107637633A (en) * | 2017-11-06 | 2018-01-30 | 孝感市鲁建农业开发有限公司 | A kind of milk cake and preparation method thereof |
| CN108812759A (en) * | 2018-08-27 | 2018-11-16 | 安徽品滋味食品有限公司 | One kind baking and banking up with earth cake and preparation method thereof |
-
2016
- 2016-03-28 CN CN201610182307.7A patent/CN105724536A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070466A (en) * | 2016-07-28 | 2016-11-09 | 合肥吴复和食品有限公司 | A kind of fat burning and slimming Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake |
| CN107343524A (en) * | 2017-07-04 | 2017-11-14 | 合肥仙之峰农业科技有限公司 | A kind of lipid-loweringing ease constipation nourishing pastry and preparation method thereof |
| CN107637633A (en) * | 2017-11-06 | 2018-01-30 | 孝感市鲁建农业开发有限公司 | A kind of milk cake and preparation method thereof |
| CN108812759A (en) * | 2018-08-27 | 2018-11-16 | 安徽品滋味食品有限公司 | One kind baking and banking up with earth cake and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105724537A (en) | Fruit juice cake and preparing method thereof | |
| CN101513207B (en) | A cake containing Chinese herbal medicine extract and the production method thereof | |
| CN105724536A (en) | Flowery cake and preparing method thereof | |
| CN103750198A (en) | Preparation method of low-sugar mulberry fruitcake | |
| CN105815410A (en) | Cake and making method thereof | |
| CN105815671A (en) | Moon cake filling and making method thereof | |
| CN105962351A (en) | Preparation method of health-care mooncakes | |
| CN103829293A (en) | Dryness-moistening purple sweet potato sesame cake and preparation method thereof | |
| CN106262155A (en) | A kind of processing method of Jerusalem artichoke nutrient cakes | |
| CN104938577A (en) | Matcha cake and preparation method thereof | |
| CN105341112A (en) | Health cake and preparation method thereof | |
| CN106262370A (en) | A kind of Fructus Rosae Normalis fruit jam and preparation method thereof | |
| CN106213379A (en) | A kind of cherry tomato fruit jam and preparation method thereof | |
| CN106234536A (en) | A kind of coarse grain biscuit | |
| CN105795440A (en) | Production process of walnut and Chinese prickly ash flavored soy sauce | |
| CN104996522A (en) | Cake containing Chinese herb extracts and production method of cake | |
| CN105767420A (en) | Orange flavored Chinese yam cake | |
| KR20040003721A (en) | Sugar-free Sikhye Manufacturing Method | |
| CN106307338A (en) | Black nightshade herb jam and preparation method thereof | |
| CN106035914A (en) | Toxin dispelling fagopyrum tataricum tea drink and preparation method thereof | |
| CN107969456A (en) | A kind of pueraria lobata whitening bread and preparation method thereof | |
| JP2011062192A (en) | Method for producing sweet ginkgo nut and ginkgo nut candy and confectionery using the same | |
| CN106235214A (en) | A kind of Fructus Fortunellae Margaritae fruit jam and preparation method thereof | |
| CN106235208A (en) | A kind of grape fruit jam and preparation method thereof | |
| CN106260490A (en) | A kind of child's ice cream |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160706 |
|
| WD01 | Invention patent application deemed withdrawn after publication |