CN106172672A - A kind of Flos Sophorae cake and preparation method thereof - Google Patents

A kind of Flos Sophorae cake and preparation method thereof Download PDF

Info

Publication number
CN106172672A
CN106172672A CN201610758909.2A CN201610758909A CN106172672A CN 106172672 A CN106172672 A CN 106172672A CN 201610758909 A CN201610758909 A CN 201610758909A CN 106172672 A CN106172672 A CN 106172672A
Authority
CN
China
Prior art keywords
cake
flos sophorae
skin material
skin
soybean oil
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
Application number
CN201610758909.2A
Other languages
Chinese (zh)
Inventor
药爱民
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Agel Ecommerce Ltd In Shanxi
Original Assignee
Agel Ecommerce Ltd In Shanxi
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 Agel Ecommerce Ltd In Shanxi filed Critical Agel Ecommerce Ltd In Shanxi
Priority to CN201610758909.2A priority Critical patent/CN106172672A/en
Publication of CN106172672A publication Critical patent/CN106172672A/en
Pending legal-status Critical Current

Links

Abstract

The invention discloses a kind of Flos Sophorae cake and preparation method thereof, belong to food technology field, relate to cake.A kind of Flos Sophorae cake, is made up of stuffing material, skin material one, skin material two;During preparation, wrapping up skin material one with skin material two and make cake skin, described skin material one is 13 15:9 with the mass ratio of skin material two, then wraps up in stuffing material with cake suitcase and get final product, and described cake skin is 20 30:25 35g with the mass ratio of stuffing material;Wherein said stuffing material is made up of Flos Sophorae beans, Mel, soybean oil and gelatinized flour;Described skin material one is made up of flour, white sugar, maltose, soybean oil and water;Described skin material two is made up of flour, soybean oil and Adeps Sus domestica.Diet balance of the present invention, rich in nutrition content, there is fall three-hypers, the effect of minimizing disease.

Description

A kind of Flos Sophorae cake and preparation method thereof
Technical field
The invention belongs to food technology field, relate to cake preparation method, be specifically related to a kind of Flos Sophorae cake and preparation side thereof Method.
Background technology
Dessert cake is common leisure food, very popular, but cake common on market generally exists It is of low nutritive value, the defect of nutritional imbalance, it is impossible to meet the health care consciousness that people increase day by day.Along with people's living standard Improving, the cake with certain health-care effect is more and more welcomed by the people.
Flos Sophorae fragrant taste is sweet, rich in vitamin and several mineral materials, the most also have heat-clearing and toxic substances removing, removing heat from blood lung moistening, Blood pressure lowering, effect of prevention of stroke.In today that work and life stress are increasing, edible Flos Sophorae, it is possible to play and pacify, surely Pledge love the effect of thread, heat-clearing and toxic substances removing, promoting flow of QI and blood, blood pressure lowering.
The development of Flos Sophorae belongs to one of Flos Sophorae product deep processing project, and market prospect is boundless, and market is to Flos Sophorae characteristic The demand of product is relatively big, but, common Flos Sophorae product variety is single, therefore, it is necessary to the research and development novel Speciality Foods of Flos Sophorae.
Along with expanding economy, the people that affluence is got up increasingly focus on healthy, and the requirement to diet is more and more tighter Lattice, balanced diet progressively becomes the living habit of people.But, there is presently no a food production mechanism and research institution pair The diet of people is balanced preparation, but is adjusted by spontaneous independently the going of eater, and many propaganda organs are only to people The analysis that oriented of diet and publicity, quantitative preparation does not has, and so may is that professional person and can adjust Obtaining better, but for ordinary people, not understand, how being also unable to find out arranges in pairs or groups is only health, therefore food production Must have a revolutionary change with preparation.
The present invention is i.e. on the basis of following health diet theory, have developed a kind of Flos Sophorae cake and preparation method thereof.
Summary of the invention
It is an object of the invention to provide a kind of Flos Sophorae cake and preparation method thereof.
The present invention is achieved by the following technical solutions;
A kind of Flos Sophorae cake, is made up of stuffing material, skin material one, skin material two;During preparation, wrap up skin material one with skin material two and make cake skin, institute The skin material one stated is 13-15:9 with the mass ratio of skin material two, then wraps up in stuffing material with cake suitcase and get final product, described cake skin and stuffing material Mass ratio is 20-30:25-35g;
Wherein said stuffing material is made up of Flos Sophorae beans, Mel, soybean oil and gelatinized flour;
Described skin material one is made up of flour, white sugar, maltose, soybean oil and water;
Described skin material two is made up of flour, soybean oil and Adeps Sus domestica.
Further, gelatinized flour in described stuffing material: Flos Sophorae beans: soybean oil: the mass ratio of Mel is 20:15:6:3.
Flour in described skin material one: water: soybean oil: white sugar: the mass ratio of maltose is 25:25:15:3:2.
Flour in described skin material two: soybean oil: the mass ratio of Adeps Sus domestica is 20:18:7.
Described Mel is Flos Sophorae Mel, and color and luster is that water-white colour cast is yellow, and density is moderate, is difficult to crystallization, Flos Sophorae Mel energy damp eliminating Diuresis, cooling blood for hemostasis, there are heat clearing away invigorating middle warmer, effect that removing toxic substances is moisturized, entrance has light Chinese scholartree fragrant.
The preparation method of described Flos Sophorae beans, step is: by fresh Flos Sophorae or quick-freezing Flos Sophorae screening and removing impurities, clean up also Pouring solid carbon dioxide divides, and is subsequently adding salt, sugar, citric acid and liquor with high degree, is evenly stirred until the transparent shape of petal, stirs after standing 10-15h Mix, and sealed storage, to obtain final product, wherein Flos Sophorae: sugar: salt: citric acid: the mass ratio of liquor with high degree is 500:1000:10:2:10;Institute The liquor with high degree stated is the Chinese liquor of more than 48 degree.
Further, the preparation method of above-mentioned Flos Sophorae cake, step is:
(1) skin material one is prepared: be the flour of 25:25:15:3:2 by mass ratio: water: soybean oil: white sugar: after maltose mixing, Dough-making powder to surface uniformly, prepares skin material one;
(2) skin material two is prepared: be the flour of 20:18:7 by mass ratio: soybean oil: after Adeps Sus domestica mixing, stir, prepare skin material Two;
(3) mix sunken: will amount than be 20:15:6:3 gelatinized flour: Flos Sophorae beans: soybean oil: Mel stirs, prepare stuffing material;
(4) cook cake skin: wrapped in the skin material two obtained by step (2) by skin material one obtained by step (1), make the raw embryo of cake skin;
(5) pack: raw for the cake skin of 20-24g embryo is wrapped into the stuffing material of 28g, then compressing with mould;
(6) baking: toast 15-18min under conditions of 210-230 DEG C is wheat yellow to cake face and get final product.
In sum, needed for Flos Sophorae cake of the present invention can ensure that human normal energy, and various nutrient reasonable mixture ratio, it is The diet balance food of a kind of very high-quality, protein, fat, vitamin, mineral great variety of goods, content is sufficient, and ratio is fitted When, and with the addition of Flos Sophorae, it is particularly well-suited to focus on healthy youngster and hyperglycemia, hyperlipidemia, obese people.
Compared with prior art, the invention have the advantages that
(1) diet balance, rich in nutrition content;
(2) add Flos Sophorae petal, there is fall three-hypers, the effect of minimizing disease.
Detailed description of the invention
In order to make the purpose of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, to the present invention It is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not used to Limit the present invention.
Embodiment 1
The preparation method of above-mentioned Flos Sophorae cake, step is:
(1) skin material one is prepared: after 500g flour, 500g water, 300g soybean oil, 60g white sugar, the mixing of 40g maltose, dough-making powder To surface uniformly, skin material one is prepared;
(2) skin material two is prepared: after 400g flour, 140g soybean oil, the mixing of 360g Adeps Sus domestica, stir, prepare skin material two;
(3) mix sunken: 200g gelatinized flour, 150g Flos Sophorae beans, 60g soybean oil, 30g Flos Sophorae Mel are stirred, prepare stuffing material;
The preparation method of described Flos Sophorae beans, step is: by fresh Flos Sophorae or quick-freezing Flos Sophorae screening and removing impurities, cleans up and drenches dry Moisture, is subsequently adding salt, sugar, citric acid and liquor with high degree, is evenly stirred until the transparent shape of petal, stirs, and seal after standing 10h Store, to obtain final product, wherein Flos Sophorae: sugar: salt: citric acid: the mass ratio of liquor with high degree is 500:1000:10:2:10;Described liquor with high degree It is the Chinese liquor of 48 degree;
(4) cake skin is done: wrapped in the 9g skin material two obtained by step (2) by 14g skin material one obtained by step (1), make cake skin Raw embryo;
(5) pack: raw for the cake skin of 23g embryo is wrapped into the stuffing material of 28g, then compressing with mould;
(6) baking: toast 15-18min under conditions of 210-230 DEG C is wheat yellow to cake face and get final product.
Embodiment 2
The preparation method of above-mentioned Flos Sophorae cake, step is:
(1) skin material one is prepared: after 500g flour, 500g water, 300g soybean oil, 60g white sugar, the mixing of 40g maltose, dough-making powder To surface uniformly, skin material one is prepared;
(2) skin material two is prepared: after 400g flour, 140g soybean oil, the mixing of 360g Adeps Sus domestica, stir, prepare skin material two;
(3) mix sunken: 200g gelatinized flour, 150g Flos Sophorae beans, 60g soybean oil, 30g Flos Sophorae Mel are stirred, prepare stuffing material;
The preparation method of described Flos Sophorae beans, step is: by quick-freezing Flos Sophorae screening and removing impurities, cleans up and drenches solid carbon dioxide and divides, then Add salt, sugar, citric acid and liquor with high degree, be evenly stirred until the transparent shape of petal, stir after standing 15h, and sealed storage, i.e. , wherein Flos Sophorae: sugar: salt: citric acid: the mass ratio of liquor with high degree is 500:1000:10:2:10;Described liquor with high degree is 52 degree Chinese liquor;
(4) cake skin is done: wrapped in the 9g skin material two obtained by step (2) by 13g skin material one obtained by step (1), make cake skin Raw embryo;
(5) pack: raw for the cake skin of 22g embryo is wrapped into the stuffing material of 28g, then compressing with mould;
(6) baking: toast 15-18min under conditions of 210-230 DEG C is wheat yellow to cake face and get final product.
Embodiment 3
The preparation method of above-mentioned Flos Sophorae cake, step is:
(1) skin material one is prepared: after 500g flour, 500g water, 300g soybean oil, 60g white sugar, the mixing of 40g maltose, dough-making powder To surface uniformly, skin material one is prepared;
(2) skin material two is prepared: after 400g flour, 140g soybean oil, the mixing of 360g Adeps Sus domestica, stir, prepare skin material two;
(3) mix sunken: 200g gelatinized flour, 150g Flos Sophorae beans, 60g soybean oil, 30g Flos Sophorae Mel are stirred, prepare stuffing material;
The preparation method of described Flos Sophorae beans, step is: by fresh Flos Sophorae or quick-freezing Flos Sophorae screening and removing impurities, cleans up and drenches dry Moisture, is subsequently adding salt, sugar, citric acid and liquor with high degree, is evenly stirred until the transparent shape of petal, stirs, and seal after standing 12h Store, to obtain final product, wherein Flos Sophorae: sugar: salt: citric acid: the mass ratio of liquor with high degree is 500:1000:10:2:10;Described liquor with high degree It is the Chinese liquor of 50 degree;
(4) cake skin is done: wrapped in the 9g skin material two obtained by step (2) by 15g skin material one obtained by step (1), make cake skin Raw embryo;
(5) pack: raw for the cake skin of 24g embryo is wrapped into the stuffing material of 28g, then compressing with mould;
(6) baking: toast 15-18min under conditions of 210-230 DEG C is wheat yellow to cake face and get final product.

Claims (7)

1. a Flos Sophorae cake, it is characterised in that be made up of stuffing material, skin material one, skin material two;During preparation, wrap up skin material with skin material two One makes cake skin, and described skin material one is 13-15:9 with the mass ratio of skin material two, then wraps up in stuffing material with cake suitcase and get final product, described The mass ratio of cake skin and stuffing material be 20-30:25-35g;
Wherein said stuffing material is made up of Flos Sophorae beans, Mel, soybean oil and gelatinized flour;
Described skin material one is made up of flour, white sugar, maltose, soybean oil and water;
Described skin material two is made up of flour, soybean oil and Adeps Sus domestica.
Flos Sophorae cake the most according to claim 1, it is characterised in that gelatinized flour in described stuffing material: Flos Sophorae beans: soybean oil: The mass ratio of Mel is 20:15:6:3.
Flos Sophorae cake the most according to claim 1 and 2, it is characterised in that flour in described skin material one: water: soybean oil: white Saccharum Sinensis Roxb.: the mass ratio of maltose is 25:25:15:3:2.
Flos Sophorae cake the most according to claim 1 and 2, it is characterised in that flour in described skin material two: soybean oil: Adeps Sus domestica Mass ratio be 20:18:7.
Flos Sophorae cake the most according to claim 1 and 2, it is characterised in that described Mel is Flos Sophorae Mel, color and luster is water white Partially yellow, density is moderate, is difficult to crystallization, Flos Sophorae Mel energy damp eliminating diuresis, cooling blood for hemostasis, has heat clearing away invigorating middle warmer, effect moisturized of detoxifying, Entrance has light Chinese scholartree fragrant.
Flos Sophorae cake the most according to claim 1 and 2, it is characterised in that the preparation method of described Flos Sophorae beans, step is: By fresh Flos Sophorae or quick-freezing Flos Sophorae screening and removing impurities, clean up and drench solid carbon dioxide and divide, be subsequently adding salt, sugar, citric acid and liquor with high degree, It is evenly stirred until the transparent shape of petal, stirs after standing 10-15h, and sealed storage, to obtain final product, wherein Flos Sophorae: sugar: salt: Fructus Citri Limoniae Acid: the mass ratio of liquor with high degree is 500:1000:10:2:10;Described liquor with high degree is the Chinese liquor of more than 48 degree.
7. the preparation method of the Flos Sophorae cake described in claim 1-6, it is characterised in that step is:
(1) skin material one is prepared: be the flour of 25:25:15:3:2 by mass ratio: water: soybean oil: white sugar: after maltose mixing, Dough-making powder to surface uniformly, prepares skin material one;
(2) skin material two is prepared: be the flour of 20:18:7 by mass ratio: soybean oil: after Adeps Sus domestica mixing, stir, prepare skin material Two;
(3) mix sunken: will amount than be 20:15:6:3 gelatinized flour: Flos Sophorae beans: soybean oil: Mel stirs, prepare stuffing material;
(4) cook cake skin: wrapped in the skin material two obtained by step (2) by skin material one obtained by step (1), make the raw embryo of cake skin;
(5) pack: raw for the cake skin of 20-24g embryo is wrapped into the stuffing material of 28g, then compressing with mould;
(6) baking: toast 15-18min under conditions of 210-230 DEG C is wheat yellow to cake face and get final product.
CN201610758909.2A 2016-08-30 2016-08-30 A kind of Flos Sophorae cake and preparation method thereof Pending CN106172672A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610758909.2A CN106172672A (en) 2016-08-30 2016-08-30 A kind of Flos Sophorae cake and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610758909.2A CN106172672A (en) 2016-08-30 2016-08-30 A kind of Flos Sophorae cake and preparation method thereof

Publications (1)

Publication Number Publication Date
CN106172672A true CN106172672A (en) 2016-12-07

Family

ID=58089445

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610758909.2A Pending CN106172672A (en) 2016-08-30 2016-08-30 A kind of Flos Sophorae cake and preparation method thereof

Country Status (1)

Country Link
CN (1) CN106172672A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107148987A (en) * 2017-06-27 2017-09-12 张展社 Sophora flower cake preparation method
CN107927104A (en) * 2017-12-29 2018-04-20 无锡市鹅湖玫瑰园艺文化有限公司 Rose cookie and preparation method thereof
CN108617740A (en) * 2017-03-22 2018-10-09 覃超程 A kind of yulan magnolia pie and preparation method thereof
CN109077286A (en) * 2018-08-29 2018-12-25 白芬芬 A kind of preparation method of green onion showy flowers of herbaceous plants cake
CN112471208A (en) * 2020-12-21 2021-03-12 杨春权 Black tartary buckwheat and peach blossom cake and making method thereof
CN112889873A (en) * 2021-02-26 2021-06-04 杨军 Formula and preparation process of sophora flower cake

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101715990A (en) * 2009-10-30 2010-06-02 大连友兰企业集团有限公司 Sophora flower-containing moon cake stuffing and making method thereof
CN103609647A (en) * 2013-12-13 2014-03-05 北京市门头沟区科技开发实验基地 Rose cookie and preparation method thereof
CN104757072A (en) * 2015-04-20 2015-07-08 刘祥义 Moringa flower cake

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101715990A (en) * 2009-10-30 2010-06-02 大连友兰企业集团有限公司 Sophora flower-containing moon cake stuffing and making method thereof
CN103609647A (en) * 2013-12-13 2014-03-05 北京市门头沟区科技开发实验基地 Rose cookie and preparation method thereof
CN104757072A (en) * 2015-04-20 2015-07-08 刘祥义 Moringa flower cake

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108617740A (en) * 2017-03-22 2018-10-09 覃超程 A kind of yulan magnolia pie and preparation method thereof
CN107148987A (en) * 2017-06-27 2017-09-12 张展社 Sophora flower cake preparation method
CN107927104A (en) * 2017-12-29 2018-04-20 无锡市鹅湖玫瑰园艺文化有限公司 Rose cookie and preparation method thereof
CN109077286A (en) * 2018-08-29 2018-12-25 白芬芬 A kind of preparation method of green onion showy flowers of herbaceous plants cake
CN112471208A (en) * 2020-12-21 2021-03-12 杨春权 Black tartary buckwheat and peach blossom cake and making method thereof
CN112889873A (en) * 2021-02-26 2021-06-04 杨军 Formula and preparation process of sophora flower cake

Similar Documents

Publication Publication Date Title
CN106172672A (en) A kind of Flos Sophorae cake and preparation method thereof
CN103621901B (en) Mulberry leaf and tartary buckwheat fine dried noodles and preparation method thereof
CN105011170A (en) Black soybean cake processing method
CN103211132B (en) Frozen clam soup dumplings and production method thereof
CN104115982A (en) Health preserved fruits and making technology thereof
CN104970294B (en) A kind of production method of healthy fine dried noodles
CN100579393C (en) Poria-cocos eight-treasures noodles and preparing method
CN104799332A (en) Nutritional internal heat reducing sausage comprising Lentinus edodes and preparation method of sausage
CN105962064A (en) Moringa noodles
CN104920567A (en) Red-rice nutrition sandwich biscuit and making method thereof
CN104473025A (en) Radix liriopes sweet dumpling capable of nourishing yin and producing body fluid as well as production method of sweet dumpling
KR101382916B1 (en) Method for preparation of functional walnut steamed bread having Opunitia dillenii Haw
CN107439645A (en) A kind of red barnyard grass nutritive pie of flavor
CN106616321A (en) Preparation method for health-maintaining convenient stewed noodles
CN106617116A (en) Konjac glucomannan green bean cakes and preparation method thereof
CN105996018B (en) A kind of raw snack food of batatasins nourishment maintenance and its processing method
CN105941565A (en) Canavium-album-raeuseh biscuit and preparing method thereof
CN105767689A (en) Jujube paste Chinese yam cakes and making method thereof
CN107183117A (en) Using purple perilla as the wheaten food of primary raw material
CN105053918A (en) Making method of traditional potato cakes
CN104273188A (en) Vegetable fried bread stick and preparation method thereof
CN105875701A (en) Haw bread
CN110037079A (en) A kind of black fungus beef biscuit and preparation method thereof
CN104585617A (en) Nutritional red glutinous rice health powder and preparation method thereof
CN109619139A (en) A kind of red barnyard grass biscuit and preparation method thereof with tonify deficiency benefit health

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20161207

RJ01 Rejection of invention patent application after publication