CN106107477A - The preparation method of Flos persicae cake - Google Patents
The preparation method of Flos persicae cake Download PDFInfo
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- CN106107477A CN106107477A CN201610599874.2A CN201610599874A CN106107477A CN 106107477 A CN106107477 A CN 106107477A CN 201610599874 A CN201610599874 A CN 201610599874A CN 106107477 A CN106107477 A CN 106107477A
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- Prior art keywords
- flos persicae
- cake
- parts
- persicae
- flos
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- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
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- 238000011049 filling Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000036565 night sweats Effects 0.000 description 1
- 206010029410 night sweats Diseases 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
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- 230000001717 pathogenic effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
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- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
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- 235000011888 snacks Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
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- 241000894007 species Species 0.000 description 1
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- 230000001954 sterilising effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides the preparation method of a kind of Flos persicae cake, specifically include following steps: gather fresh Flos persicae, and cryopreservation；Use Flos persicae extracting solution to soak described Flos persicae, obtain Flos persicae immersion；Mixed powder is mixed homogeneously with described Flos persicae immersion, obtains powder ball；Described powder ball is processed sizing, obtains described Flos persicae cake；At described Flos persicae cake surface smear Flos persicae cake antistaling agent, overcoming Flos persicae cake taste of the prior art single, nutrition is the most single, second-rate, the problem that the shelf-life is the shortest.
Description
Technical field
The present invention relates to food technology field, particularly relate to the preparation method of a kind of Flos persicae cake.
Background technology
Flos persicae cake is to be the delicious cake that raw material is made with various rice flour, sugar and Flos persicae, is a kind of characteristic snack.
Flos persicae cake delicious food is tasty and refreshing, and way is simple, and kind is varied, meets the people's various demands for taste.Flos persicae cake moulding is complete
Whole, thickness is uniform, and tissue moistens soft, fine and smooth, and taste is fragrant and sweet good to eat, has strong Flos persicae delicate fragrance, even if eating up, fragrance
The most prolonged do not dissipate, therefore and deeply liked by common people.
But, Flos persicae cake taste of the prior art is single, and nutrition is the most single, second-rate, and the shelf-life is the shortest.
Summary of the invention
Based on this, it is necessary to provide a kind of preparation method that can prepare shelf-life longer Flos persicae cake.
The preparation method of a kind of Flos persicae cake, comprises the steps:
Gather fresh Flos persicae, and cryopreservation；
Use Flos persicae extracting solution to soak described Flos persicae, obtain Flos persicae immersion；
Mixed powder is mixed homogeneously with described Flos persicae immersion, obtains powder ball；
Described powder ball is processed sizing, obtains described Flos persicae cake；
At described Flos persicae cake surface smear Flos persicae cake antistaling agent.
Wherein in an embodiment, sterilized water is used to dissolve described Flos persicae cake antistaling agent.
Wherein in an embodiment, described Flos persicae cake antistaling agent includes citric acid and sodium diacetate.
Wherein in an embodiment, described Flos persicae cake antistaling agent also includes polylysine.
Wherein in an embodiment, after described Flos persicae cake surface smear Flos persicae cake antistaling agent, described Flos persicae cake is entered
Row cold preservation.
Wherein in an embodiment, the temperature of described cold preservation is 3 DEG C～5.5 DEG C.
Wherein in an embodiment, the temperature of described cold preservation is 3.5 degrees Celsius.
The preparation method of above-mentioned Flos persicae cake comprises the steps: to gather fresh Flos persicae, and cryopreservation；Employing Flos persicae carries
Take immersion and steep described Flos persicae, obtain Flos persicae immersion；Mixed powder is mixed homogeneously with described Flos persicae immersion, obtains powder ball；By institute
State powder ball and be processed sizing, obtain described Flos persicae cake；At described Flos persicae cake surface smear Flos persicae cake antistaling agent, overcome existing
Flos persicae cake taste in technology is single, and nutrition is the most single, second-rate, the problem that the shelf-life is the shortest.
Accompanying drawing explanation
Fig. 1 is the flow chart of steps of the preparation method of the Flos persicae cake of an embodiment.
Detailed description of the invention
Understandable, below in conjunction with the accompanying drawings to the present invention for enabling the above-mentioned purpose of the present invention, feature and advantage to become apparent from
Detailed description of the invention be described in detail.Elaborate a lot of detail in the following description so that fully understanding this
Bright.But the present invention can implement to be much different from alternate manner described here, and those skilled in the art can be not
Doing similar improvement in the case of running counter to intension of the present invention, therefore the present invention is not limited by following public being embodied as.
Such as, the preparation method of a kind of Flos persicae cake, comprise the steps: to gather fresh Flos persicae, and cryopreservation；Use
Flos persicae extracting solution soaks described Flos persicae, obtains Flos persicae immersion；Mixed powder is mixed homogeneously with described Flos persicae immersion, obtains powder
Group；Described powder ball is processed sizing, obtains described Flos persicae cake；At described Flos persicae cake surface smear Flos persicae cake antistaling agent.
Such as, the preparation method of the Flos persicae cake of another embodiment, comprise the steps: to gather fresh Flos persicae, and low
Temperature preserves；It is carried out described Flos persicae processing；Cleaned described Flos persicae is carried out pretreatment；Use Flos persicae extracting solution
Soak described Flos persicae, obtain Flos persicae immersion；Mixed powder is mixed homogeneously with described Flos persicae immersion, obtains powder ball；To described powder
Group ferments；Described powder ball after fermentation adds viscosifier；Described powder ball is processed sizing, obtains described Flos persicae
Cake；Described powder ball after adding described viscosifier is processed sizing, obtains described Flos persicae cake；It is coated with on described Flos persicae cake surface
Smear Flos persicae cake antistaling agent.
Such as, the preparation method of the Flos persicae cake of another embodiment, comprise the steps: S110: gather fresh Flos persicae,
And cryopreservation；S120: be carried out described Flos persicae processing；S130: cleaned described Flos persicae is carried out pretreatment；
S140: use Flos persicae extracting solution to soak described Flos persicae, obtain Flos persicae immersion；S150: mixed powder is mixed with described Flos persicae immersion
Close uniformly, obtain powder ball；S160: described powder ball is fermented；S170: the described powder ball after fermentation adds viscosifier；
S180: the described powder ball after adding described viscosifier is processed sizing, obtains Flos persicae cake；And for example, described preparation method exists
Further comprising the steps of S190 after step S180: at described Flos persicae cake surface smear Flos persicae cake antistaling agent.
In order to further illustrate the preparation method of above-mentioned Flos persicae cake, such as, refer to Fig. 1, an embodiment of the present invention
The preparation method of Flos persicae cake, comprises the steps:
S110: gather fresh Flos persicae, and cryopreservation.
The quality preparing the raw material of Flos persicae cake, i.e. Flos persicae is even more important, it is to be ensured that its quality, and must also retain Fructus Persicae simultaneously
The fragrance of flower, accordingly, it would be desirable to gather fresh Flos persicae.It should be understood that at normal temperatures, Flos persicae is easily lost fragrance, is withered,
In order to preferably preserve Flos persicae, the method using cryopreservation Flos persicae.
Such as, at a temperature of 2 DEG C～8 DEG C, described Flos persicae is carried out cryopreservation；And for example, 2 DEG C～the temperature of 5 DEG C
Under, described Flos persicae is carried out cryopreservation；And for example, at a temperature of 5 DEG C, described Flos persicae is carried out cryopreservation.
S120: be carried out described Flos persicae processing.
Flos persicae after collection, due to its growth characteristic, can remain worm's ovum, antibacterial etc., simultaneously because the use of some pesticide,
Flos persicae surface can be made to remain some pesticide.Therefore, for the foodsafety of Flos persicae cake, need Flos persicae is carried out,
For removing or reduce residual worm's ovum, antibacterial and the farm chemical ingredients etc. on described Flos persicae surface.
Such as, before being carried out described Flos persicae processing, carry out described Flos persicae standing operation of thawing；And for example, described
The persistent period standing operation of thawing is 15min～20min；And for example, at a temperature of 20 DEG C～25 DEG C, carry out described standing and solve
Freeze operation.
In order to improve the cleaning and sterilizing effect to Flos persicae, such as, use Flos persicae cleaning and sterilizing agent that described Flos persicae is carried out clearly
Wash process；Such as, described Flos persicae cleaning and sterilizing agent includes each component of following mass parts: oxalic acid 2.2 parts～5 parts, ethanol 3 parts～
6 parts, potassium citrate 1.1 parts～2.4 parts, sodium bicarbonate 0.2～1.5 parts, Sal 0.5 part～4.5 parts, tablet vinegar 0.1～2 parts,
Calcium hypochlorite 0.01 part～0.05 part, 0.3 part～0.8 part of Mytilus edulis shell powder and water 40～80 parts.And for example, described Flos persicae cleans and disappears
Toxic agent includes each component of following mass parts: oxalic acid 2.2 parts～5 parts, ethanol 3 parts～6 parts, potassium citrate 1.1 parts～2.4 parts,
Sodium bicarbonate 0.2～1.5 parts, Sal 0.5 part～4.5 parts, tablet vinegar 0.1～2 parts, calcium hypochlorite 0.01 part～0.05 part, sugarcane
Sugar fatty acid ester 0.02 part～0.42 part, 0.3 part～0.8 part of Mytilus edulis shell powder, DL-sodium malate 1 part～6 parts, Flos Lonicerae 2 parts
～7 parts, Herba Eupatorii 2 parts～6 parts, 1 part～4 parts of Pericarpium Citri Reticulatae Viride, Folium catalpae ovatae 1 part～4.5 parts, Rhizoma Alismatis 1 part～3.4 parts, Flos Chrysanthemi Indici 3 parts～7 parts,
Herba Asari 3 parts～5.5 parts, Herba Lobeliae Chinensis 5 parts～7.1 parts, Herba Bidentis Bipinnatae 6 parts～8.4 parts, Rhizoma Atractylodis 2 parts～5 parts, Herba Houttuyniae 4 parts～5.4
Part and water 40～80 parts.
The Flos persicae cleaning and sterilizing agent using the most each component can remove or reduce the residual worm's ovum on described Flos persicae surface, thin
Bacterium and farm chemical ingredients, it is possible to improve the quality of Flos persicae cake further.Wherein, its of described oxalic acid and described Flos persicae cleaning and sterilizing agent
After his component is compounding, it is possible to pesticide, heavy metal and the bacterium colony on Flos persicae surface is played preferable cleaning performance, and can be preferably
Extend the holding time of Flos persicae, provide longer phase buffer to subsequent operation.Additionally, ethanol and described Flos persicae cleaning and sterilizing agent
After other components are compounding, it is possible to organic agricultural chemicals is played preferable solute effect, further, in preparation process, find ethanol
During too high levels, easily affect the fragrance of described Flos persicae, therefore, when the mass fraction 3 parts～6 parts of described ethanol, it is possible to rise
To preferable cleaning performance, and can preferably retain the fragrance of described Flos persicae.Secondly, described potassium citrate plays a removal huge sum of money
The effect of the chelating agent belonged to, after it is compounding with other components of described Flos persicae cleaning and sterilizing agent, it is possible to described Flos persicae surface
Heavy-metal residual plays preferable removal effect.Further, described Flos Lonicerae, Herba Eupatorii, Pericarpium Citri Reticulatae Viride, Folium catalpae ovatae, Rhizoma Alismatis, Flos Chrysanthemi Indici,
After Herba Asari, Herba Lobeliae Chinensis, Herba Bidentis Bipinnatae, Rhizoma Atractylodis and Herba Houttuyniae are compounding with other components of described Flos persicae cleaning and sterilizing agent, it is possible to institute
State the microorganism of Flos persicae remained on surface to have and preferably suppress killing action, the effect removing Flos persicae surface bacteria can be played.
Such as, the described Flos persicae cleaning and sterilizing agent of an embodiment includes each component of following mass parts: oxalic acid 2.5 parts,
Ethanol 3.6 parts, potassium citrate 1.7 parts, sodium bicarbonate 0.5 part, Sal 1.2 parts, tablet vinegar 0.5 part, calcium hypochlorite 0.03 part, sugarcane
Sugar fatty acid ester 0.03 part, 0.32 part of Mytilus edulis shell powder, DL-sodium malate 1.5 parts, Flos Lonicerae 2.4 parts, Herba Eupatorii 2.4 parts, Pericarpium Citri Reticulatae Viride
1.5 parts, Folium catalpae ovatae 2.1 parts, Rhizoma Alismatis 1.6 parts, Flos Chrysanthemi Indici 3.2 parts, Herba Asari 3.5 parts, Herba Lobeliae Chinensis 5.4 parts, Herba Bidentis Bipinnatae 6.6 parts, Rhizoma Atractylodis
2.4 parts, Herba Houttuyniae 4.6 parts and 54 parts of water.
During it should be noted that use above-mentioned Flos persicae cleaning and sterilizing agent to carry out described cleaning treatment, the time needs moderate, as
This, it is possible to for preferably keeping fragrance and the nutrition of described Flos persicae self, such as, the persistent period of described cleaning treatment is 10
Second～43 seconds；And for example, the time of described cleaning treatment is 10 seconds～31 seconds；And for example, the time of described cleaning treatment is 16 seconds, as
This, it is possible to obtain preferably cleaning performance, and the loss of Flos persicae Middle nutrition and fragrance can be reduced.
Such as, after using described Flos persicae cleaning and sterilizing agent that Flos persicae is cleaned, need again Flos persicae to be carried out with water.Example
As, described water includes clear water or sterilized water or tap water, for improving the quality of described Flos persicae.
S130: cleaned described Flos persicae is carried out pretreatment.
Cleaned described Flos persicae is carried out pretreatment, it is possible to be more beneficial for the preparation of follow-up Flos persicae immersion.
Such as, described pretreatment operation specifically includes following steps: put in clear water by described Flos persicae, e.g., and described Flos persicae
It is 0.1:(10～15 with the mass ratio of clear water), afterwards, described Flos persicae is carried out crushing operation, obtain Flos persicae suspension.
In order to preserve the nutrition in Flos persicae as far as possible, such as, it is placed in advance in Flos persicae in the clear water of-5 DEG C～10 DEG C temperature protecting
Deposit 2h～2.5h, carry out crushing operation the most again, so, the loss of Flos persicae nutrition when can reduce crushing operation.And for example, will
The soaked liquid of Flos persicae is placed in advance in the clear water at a temperature of 4.2 DEG C preserving 2h, then carries out crushing operation, so, the battalion in Flos persicae
Support loss control preferable.
Wherein, grinding mode can be diversified, can choose soy bean milk making machine, it is also possible to selects cooking machine, it is not limited to this,
As long as can reaching that Flos persicae smashing is become little granule thus producing the purpose of Flos persicae suspension.
If being appreciated that crushing process is too violent, the nutritive loss of Flos persicae can be caused, in order to reduce pulverizing, Flos persicae being sought
Support impact, such as, described crushing process be divided into the first pulverizing, second pulverize, the 3rd pulverizing, wherein said first pulverize be
550 revs/min, the time is 2.5 minutes, and wherein the second pulverizing is 2200 revs/min, and the time is 2 minutes, and wherein the 3rd pulverizing is
5100 revs/min, the time is 2 minutes, so, it is possible to reduce the mesotrophic loss of Flos persicae, and can improve the powder of described Flos persicae
Broken effect, is more beneficial for the preparation of follow-up Flos persicae immersion.
S140: use Flos persicae extracting solution to soak described Flos persicae, obtain Flos persicae immersion.
Add to described Flos persicae extracting solution by pretreated described Flos persicae will be carried out, it is possible to obtain quality more preferably
Flos persicae immersion, for improving the overall quality of described Flos persicae cake.
In order to improve the quality of described Flos persicae immersion further, such as, described Flos persicae extracting solution contains following mass component:
Sal 20 parts～25 parts, Chinese liquor 0.5 part～0.7 part, vitamin C 0.5 part～5 parts, citric acid 0.5 part～5 parts, vinegar 0.5 part
～5 parts and 100 parts～250 parts of water.
Above-mentioned Flos persicae extracting solution use to the stronger Sal 20 parts～25 parts of Cell permeable, Chinese liquor 0.5 part～0.7 part and
Vinegar 0.5 part～5 parts, it is possible to preferably nutritional labeling and the flavor component of described Flos persicae are extracted, additionally, by adding
Vitamin C 0.5 part～5 parts and citric acid 0.5 part～5 parts can also preferably preserve nutritional labeling that described Flos persicae contains and
Flavor component.
It is appreciated that Flos persicae, after pulverizing, is not pulverized in the Flos persicae of large grained thoroughly possibly together with substantial amounts of Fructus Persicae
Flower nutrition and fragrance, in order to the nutrition and fragrance enabling the Flos persicae of large grained discharges, use Flos persicae suspension and mend
The mode filling Flos persicae extracting solution enables the oarse-grained nutrition of Flos persicae and fragrance to discharge.Such as, such as, described Flos persicae extracts
Liquid and described Flos persicae suspension vol are than for 1:(6～7), e.g., volume ratio is 1:6.5.
S150: mixed powder is mixed homogeneously with described Flos persicae immersion, obtains powder ball.
After described Flos persicae immersion being mixed with mixed powder, then carry out rubbing or other hybrid modes, it is possible to obtain
Powder ball, in subsequent operation, prepares described Flos persicae cake.
In order to improve local flavor and the nutritive value of described Flos persicae cake, such as, described mixed powder includes Semen phaseoli radiati powder, Oryza glutinosa
At least one in powder, Self-raising flour, white sugar, brown sugar, Mel, red date powder, sweet potato powder and peameal.
In order to obtain the most described powder ball of quality, for improving the overall nutritional labeling of described Flos persicae cake and mouthfeel, example
As, described powder ball includes each component of following mass parts: Semen phaseoli radiati powder 35 parts～47 parts, glutinous rice flour 20 parts～28 parts, Self-raising flour
11 parts～18 parts, white sugar 4 parts～6 parts, 2 parts～5 parts of brown sugar, Mel 2～4 parts, red date powder 2.5～4.5 parts, sweet potato starch
2.2 parts～4.8 parts, peameal 1.5～5.5 parts and Flos persicae immersion 45 parts～60 parts.
By each component of as above mass parts being carried out compounding mixing, it is possible to obtain the most described powder ball of quality, be used for
Improve the overall nutritional labeling of described Flos persicae cake and mouthfeel.
And for example, the described powder ball of an embodiment includes each component of following mass parts: Semen phaseoli radiati powder 40 parts, glutinous rice flour 25
Part, Self-raising flour 15 parts, white sugar 4.5 parts, 2.5 parts of brown sugar, Mel 3.5 parts, red date powder 2.8 parts, sweet potato starch 3.1 parts, pea
Semen Glycines powder 2.2 parts, Flos persicae immersion 55 parts.
By each component of as above mass parts being carried out compounding mixing, it is possible to obtain the most described powder of quality further
Group, for improving the overall nutritional labeling of described Flos persicae cake and mouthfeel.
It should be noted that the seed that Semen phaseoli radiati powder is leguminous plant Semen phaseoli radiati through water mill process obtained by starch, Semen phaseoli radiati sweet in the mouth,
Cool in nature, have heat clearing away, detoxify, effect of fire of dispelling, be that China's traditional Chinese medical science is commonly used to solve a herb of multiple food or drug intoxication, summer
In autumn, Semen phaseoli radiati powder is the good merchantable brand of eliminating toxin and beautifying the skin.Oryza glutinosa sweet in the mouth, warm in nature, enter spleen, stomach, lung meridian；Glutinous rice flour food has invigorating middle warmer benefit
Gas, strengthening the spleen and nourishing the stomach, only effect of sweating due to debility, to Deficiency and coldness of spleen and stomach, it to be off one's feed, abdominal distention diarrhoea has certain mitigation；Oryza glutinosa has receipts
Puckery effect, to frequent micturition, night sweat has preferable food therapy effect.Self-raising flour refers to moisture content 13.8%, thick protein less than 8.5%
Flour, therefore muscle degree is weak, is commonly used to make soft taste, the cake of tissue looseness, shortbread type biscuit, steamed roll etc..Mel is a kind of
Nutritious natural nourishing food, is also one of the most frequently used tonic, and Mel contains many with human serum concentration comparable
Plant multiple organic acid and the trace element of useful health such as inorganic salt and vitamin, ferrum, calcium, copper, manganese, potassium, phosphorus, Yi Jiguo
Sugar, glucose, amylase, oxidase, reductase etc., have nourishing, moisturize, detoxify, effect of beauty face-whitening-nourishing, loosening bowel to relieve constipation,
Fine to children's treatment of cough effect.Fructus Jujubae is the king in Fructus Jujubae, is optimal healthy pollution-free food, the contained battalion of Fructus Jujubae
Supporting the abundantest, it contains protein, fat, saccharide, cellulose；Several amino acids and calcium, phosphorus, ferrum, potassium, sodium, magnesium, chlorine, iodine, recklessly
Radix Raphani element, thiamine, riboflavin, nicotinic acid；Vitamin C, Citrin, vitamin E etc.；Record according to Compendium of Materia Medica: " Fructus Jujubae sweet in the mouth
Nontoxic, main heart pathogen, regulating the spleen and stomach is supported spleen, flat gastric qi, logical nine orifices, is helped 12 warps ".By the powder using above-mentioned mass component to work it out
The last Flos persicae cake prepared of group, nutritious, mouthfeel is soft, good smell.
S160: described powder ball is fermented.
By described powder ball is fermented, it is possible to make the mouthfeel of the described Flos persicae cake using described powder ball to prepare
Softer.
Such as, using yeast that described powder ball is carried out fermentation operation, the mouthfeel that the powder ball after fermentation is worked it out is more
Suitably.In order to promote saccharomycetic ferment effect, such as, described saccharomycetic addition is 0.5%～2.5%, fermentation time
It it is 40 minutes～80 minutes, if described fermentation time is 45 minutes；Described fermentation temperature is 37.2 DEG C～37.5 DEG C, e.g., described
Fermentation temperature is 37.2 DEG C, and so, the Flos persicae cake prepared has the softest mouthfeel.And for example, the most saccharomycetic add
Dosage is 1.35%, and fermentation time is 51 minutes, and fermentation temperature is 37.2 DEG C, and so, the mouthfeel of the Flos persicae cake prepared is crisp
Soft properly, taste good.
S170: the described powder ball after fermentation adds viscosifier.
Gluing profit and suitable mouthfeel to improve described Flos persicae cake, the described powder ball after fermentation adds viscosifier, additionally,
Viscosifier are added, it is possible to increase the plasticity of the shape of described powder ball by the described powder ball after described fermentation, follow-up
The processing sizing of described Flos persicae cake.
Glue profit and suitable mouthfeel to improve described Flos persicae cake, and improve the plasticity of described powder ball, such as, described
Viscosifier include each component of following mass parts: sodium alginate 2 parts～5 parts, sodium carboxymethyl cellulose 1 part～3.5 parts, carrageenan
4 parts～8 parts, 3 parts～6 parts of agar, 5 parts～8 parts of gelatin, sucrose ester 6 parts～9 parts, fatty acid esters of sorbitan 4 parts～7 parts,
Xanthan gum 7 parts～11 parts, casein 4 parts～7 parts, sodium polyacrylate 4 parts～7 parts, Konjac glucomannan 5 parts～8 parts, chitin 1 part～4
Part, peel of Citrus reticulata Blanco pectin 2 parts～5 parts, 1 part～5 parts of lecithin and 82 parts～95 parts of water.
The described viscosifier using the most each component add to described powder ball, it is possible to increase described Flos persicae cake is viscous to be moistened and suitable
Suitable mouthfeel, and improve the plasticity of described powder ball.
Such as, further, obtain preferable thickening effect to give Flos persicae cake, and keep good mouthfeel more preferable
Fixed effect and more excellent mouthfeel, such as, described viscosifier include each component of following mass parts: sodium alginate 2.2
Part, sodium carboxymethyl cellulose 1.4 parts, carrageenan 4.7 parts, 3.4 parts of agar, 6.1 parts of gelatin, sucrose ester 7.5 parts, anhydro sorbitol
Fatty acid ester 4.4 parts, xanthan gum 8.3 parts, casein 5.1 parts, sodium polyacrylate 4.6 parts, Konjac glucomannan 5.8 parts, chitin 2.2
Part, peel of Citrus reticulata Blanco pectin 2.5 parts, 1.4 parts of lecithin and 91 parts of water.So, the shape of Flos persicae cake, loft are all preferable, and mouth
Sense softness.
It should be noted that sodium alginate is possible not only to play solidification, stable is dried and the effect such as gelation, and Sargassum
Class colloid contains the nutrient edible fiber that a kind of human body is indispensable, to preventing colon cancer, cardiovascular diseases, obesity and
The accumulation in vivo such as lead, cadmium has auxiliary curative effect effect, is a kind of excellent edible additive, both can improve Flos persicae cake matter
Amount, increases varieties and designs, and can increase again the nutritional labeling of Flos persicae cake, improves the economic worth of Flos persicae cake.Carboxymethyl cellulose
The honeycomb of sodium scalable Flos persicae cake is uniform, reduces and falls slag, increases Bulk Volume, also can improve the retentiveness of Flos persicae cake, strengthens Fructus Persicae
The mouthfeel of flower cake.By using the viscosifier of said components, Flos persicae cake obtains preferable thickening effect, and good in taste.
Such as, after described powder ball adds viscosifier, also described powder ball is beaten and rub operation, be used for improving thickening
Agent mixes further with other components in described powder ball；And for example, beating described in and rubbing time of operation is 2min～5min；Again
As, described in beat that to rub time of operation be 3min～5min；And for example, beating described in and rubbing time of operation is 4.5min.
S180: the described powder ball after adding described viscosifier is processed sizing, obtains Flos persicae cake.
After described powder ball is processed sizing, it is possible to obtain described Flos persicae cake.
Such as, after described powder ball is processed sizing, operation of also described powder ball being boiled, it is used for obtaining described Fructus Persicae
Flower cake, such as, described in operation of boiling include steaming and decocting or fried, certainly, according to individual's taste, it is also possible to select the side of boiling flexibly
Formula.
Such as, described processing crystallization operation specifically includes following steps: after described powder ball adds salad oil, carry out rubbing holding
Operation, then, puts into powder ball in mould and extrudes.In order to obtain good mouthfeel, such as, described salad oil and described powder
The mass ratio of group is 0.1:(30～45), e.g., mass ratio is 0.1:35.
In order to keep nutrition and the fragrance of Flos persicae etc. in Flos persicae cake, and obtain good Flos persicae cake loft and mouthfeel, example
As, what the described powder ball after described processing sizing also carried out the first steaming and decocting operation and the second steaming and decocting successively cooks operation, wherein,
The temperature of described first steaming and decocting operation is 81 DEG C, and described first digestion time operation continues 15min；Described second steaming and decocting operation
Temperature is 98 DEG C, and the time of described second steaming and decocting operation is 18min, is grasped by described first steaming and decocting operation and described second steaming and decocting
The laddering steaming and decocting made, the described Flos persicae cake prepared is the most homogeneous, fluffy uniformly, and well maintain in Flos persicae cake
Nutrition and fragrance.
S190: at described Flos persicae cake surface smear Flos persicae cake antistaling agent.
By at described Flos persicae cake surface smear Flos persicae cake antistaling agent, it is possible to improve the storage life of described Flos persicae cake further
Limit, is more beneficial for selling and storage.
Such as, after described Flos persicae cake surface smear Flos persicae cake antistaling agent, described Flos persicae cake is carried out cold preservation；And for example, institute
The temperature stating cold preservation is 3 DEG C～5.5 DEG C；And for example, the temperature of described cold preservation is 3 DEG C～4.5 DEG C；The temperature of described cold preservation is 3.5
Degree Celsius, so can prolong the shelf-life of raw described Flos persicae cake further.
In order to extend the shelf-life of described Flos persicae cake further, additionally it is possible to guarantee the quality of described Flos persicae cake, and to human body
Having no side effect, such as, described Flos persicae cake antistaling agent includes each component of following mass parts: chitosan 0.05 part～0.21 part,
Lysozyme 0.05 part～0.4 part, citric acid 0.1 part～0.3 part and glycine 0.1 part～0.4 part.And for example, described Flos persicae cake is protected
The fresh dose of each component including following mass parts: chitosan 0.05 part～0.21 part, lysozyme 0.05 part～0.4 part, citric acid 0.1
Part～0.3 part, glycine 0.1 part～0.4 part, nisin (Nisin) 0.05 part～0.25 part, tea polyphenols 0.05 part～0.35
Part, 0.05 part～0.37 part of ascorbic acid, polylysine 0.05 part～0.28 and sodium diacetate 0.05 part～0.34 part.
The described Flos persicae cake antistaling agent using the most each component spreads upon the surface of Flos persicae cake, it is possible to extend described further
The shelf-life of Flos persicae cake, additionally it is possible to guarantee the quality of described Flos persicae cake, and to human non-toxic's side effect.
And for example, the described Flos persicae cake antistaling agent of an embodiment includes each component of following mass parts: chitosan 0.11 part,
Lysozyme 0.14 part, citric acid 0.2 part, glycine 0.15 part, nisin (Nisin) 0.14 part, tea polyphenols 0.13 part, anti-bad
Hematic acid 0.31 part, polylysine 0.1 part and sodium diacetate 0.08 part.By selecting the Flos persicae cake antistaling agent of said components, Flos persicae
The preservation and effect of cake is more preferably.
It should be noted that lysozyme is a kind of nontoxic, harmless and the highest high alkali protein of safety, and have one
Fixed health-care effect, it can not only optionally decompose microorganism, and the most not act on other material, and this enzyme is to gram
Bacillus subtilis, micrococcus radiodurans have strength decomposition, to escherichia coli, the common change leather orchid such as coccus and vibrio parahaemolyticus
Family name's negative bacterium also has a certain degree of dissolution, and it is used in combination with glycine etc., is greatly improved its antiseptic effect, this
Outward, nisin (Nisin) is nisin, is the antibiotics of secretion in a kind of streptococcus acidi lactici metabolic process, its tool
There is the strongest bactericidal action, owing to Nisin is a peptide species, after it is edible, quickly become aminoacid by pancreas milk reducing protease digesting, because of
And, Nisin is the antiseptics for natural food that a kind of comparison is safe.Polylysine is a kind of polypeptide with bacteriostasis efficacy, has
Broad-spectrum antibacterial effect, all has antibacterial work to gram positive bacteria, gram negative bacteria, fungus and some thermostability bud pole bacterium etc.
With.By using the Flos persicae cake antistaling agent of said components, it is possible to extend the shelf-life of Flos persicae cake, to human non-toxic's side effect.
After being appreciated that use sterilized water dissolves described Flos persicae cake antistaling agent, spread upon Flos persicae cake surface uniformly, i.e.
The shelf-life of Flos persicae cake can be extended.
The preparation method of above-mentioned Flos persicae cake is as follows: S110: gather fresh Flos persicae, and cryopreservation；S120:
It is carried out described Flos persicae processing；S130: cleaned described Flos persicae is carried out pretreatment；S140: use Flos persicae to carry
Take immersion and steep described Flos persicae, obtain Flos persicae immersion；S150: mixed powder is mixed homogeneously with described Flos persicae immersion, obtains powder ball；
S160: described powder ball is fermented；S170: the described powder ball after fermentation adds viscosifier；S180: described thickening will be added
Described powder ball after agent is processed sizing, obtains Flos persicae cake；S190: at described Flos persicae cake surface smear Flos persicae cake antistaling agent,
Shelf-life longer Flos persicae cake can be prepared.
It should be noted that " part " of the respective embodiments described above include kilogram, gram, milligram, rise and the measurement unit such as milliliter,
And in each embodiment, the implication that described " part " represents is identical or different.
Embodiment described above only have expressed the several embodiments of the present invention, and it describes more concrete and detailed, but also
Therefore the restriction to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that, for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into the guarantor of the present invention
Protect scope.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (7)
1. the preparation method of a Flos persicae cake, it is characterised in that comprise the steps:
Gather fresh Flos persicae, and cryopreservation；
Use Flos persicae extracting solution to soak described Flos persicae, obtain Flos persicae immersion；
Mixed powder is mixed homogeneously with described Flos persicae immersion, obtains powder ball；
Described powder ball is processed sizing, obtains described Flos persicae cake；
At described Flos persicae cake surface smear Flos persicae cake antistaling agent.
The preparation method of Flos persicae cake the most according to claim 1, it is characterised in that use sterilized water to dissolve described Flos persicae cake
Antistaling agent.
The preparation method of Flos persicae cake the most according to claim 2, it is characterised in that described Flos persicae cake antistaling agent includes Fructus Citri Limoniae
Acid and sodium diacetate.
The preparation method of Flos persicae cake the most according to claim 3, it is characterised in that described Flos persicae cake antistaling agent also includes gathering
Lysine.
The preparation method of Flos persicae cake the most according to claim 4, it is characterised in that at described Flos persicae cake surface smear Flos persicae
After cake antistaling agent, described Flos persicae cake is carried out cold preservation.
The preparation method of Flos persicae cake the most according to claim 5, it is characterised in that the temperature of described cold preservation is 3 DEG C～5.5
℃。
The preparation method of Flos persicae cake the most according to claim 6, it is characterised in that the temperature of described cold preservation is 3.5 Celsius
Degree.
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| CN107242557A (en) * | 2017-06-06 | 2017-10-13 | 刘莹 | Beauty treatment peach blossom cake |
| CN108740731A (en) * | 2018-06-07 | 2018-11-06 | 深圳市安德堂生物科技有限公司 | A kind of preparation method of white turnip cake |
| CN110463809A (en) * | 2019-09-03 | 2019-11-19 | 上海应用技术大学 | A kind of preparation method of low sugar Chongming cake |
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| CN106666329A (en) * | 2016-12-30 | 2017-05-17 | 江苏诺兴生物科技有限公司 | Preservative for improving quality and fresh keeping effect of food and application of preservative |
| CN107242557A (en) * | 2017-06-06 | 2017-10-13 | 刘莹 | Beauty treatment peach blossom cake |
| CN108740731A (en) * | 2018-06-07 | 2018-11-06 | 深圳市安德堂生物科技有限公司 | A kind of preparation method of white turnip cake |
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Application publication date: 20161116 |