CN106172672A - A kind of Flos Sophorae cake and preparation method thereof - Google Patents
A kind of Flos Sophorae cake and preparation method thereof Download PDFInfo
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- 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
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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
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.
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 |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610758909.2A CN106172672A (en) | 2016-08-30 | 2016-08-30 | A kind of Flos Sophorae cake and preparation method thereof |
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| CN201610758909.2A Pending CN106172672A (en) | 2016-08-30 | 2016-08-30 | A kind of Flos Sophorae cake and preparation method thereof |
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Cited By (6)
| 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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2016
- 2016-08-30 CN CN201610758909.2A patent/CN106172672A/en active Pending
Patent Citations (3)
| 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)
| 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 |
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Application publication date: 20161207 |
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