CN106213497A - The preparation method of chrysanthemum cake - Google Patents
The preparation method of chrysanthemum cake Download PDFInfo
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- CN106213497A CN106213497A CN201610599873.8A CN201610599873A CN106213497A CN 106213497 A CN106213497 A CN 106213497A CN 201610599873 A CN201610599873 A CN 201610599873A CN 106213497 A CN106213497 A CN 106213497A
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- Prior art keywords
- flos chrysanthemi
- parts
- chrysanthemum
- cake
- chrysanthemum cake
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- 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
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- 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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- 210000003205 muscle Anatomy 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
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- 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
- 235000020824 obesity Nutrition 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
- 239000002893 slag Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 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
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- 239000002562 thickening agent Substances 0.000 description 1
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Classifications
-
- 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
Abstract
The invention provides the preparation method of a kind of chrysanthemum cake, specifically include following steps: gather fresh Flos Chrysanthemi, and cryopreservation；Use chrysanthemum extract liquid to soak described Flos Chrysanthemi, obtain Flos Chrysanthemi immersion；Mixed powder is mixed homogeneously with described Flos Chrysanthemi immersion, obtains powder ball；Viscosifier are added to described powder ball；Described powder ball after adding described viscosifier is processed sizing, obtains described chrysanthemum cake；Overcoming chrysanthemum 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 chrysanthemum cake.
Background technology
Chrysanthemum cake is to be the delicious cake that raw material is made with various rice flour, sugar and Flos Chrysanthemi, is a kind of characteristic snack.
Chrysanthemum cake delicious food is tasty and refreshing, and way is simple, and kind is varied, meets the people's various demands for taste.Chrysanthemum 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 Chrysanthemi delicate fragrance, even if eating up, fragrance
The most prolonged do not dissipate, therefore and deeply liked by common people.
But, chrysanthemum 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 chrysanthemum cake.
The preparation method of a kind of chrysanthemum cake, comprises the steps:
Gather fresh Flos Chrysanthemi, and cryopreservation；
Use chrysanthemum extract liquid to soak described Flos Chrysanthemi, obtain Flos Chrysanthemi immersion；
Mixed powder is mixed homogeneously with described Flos Chrysanthemi immersion, obtains powder ball；
Viscosifier are added to described powder ball；
Described powder ball is processed sizing, obtains described chrysanthemum cake.
Wherein in an embodiment, described viscosifier include sodium alginate and sodium carboxymethyl cellulose.
Wherein in an embodiment, described viscosifier also include carrageenan.
Wherein in an embodiment, after described powder ball adds viscosifier, also described powder ball is beaten and rub behaviour
Make.
Wherein in an embodiment, described in beat that to rub time of operation be 2min～5min.
Wherein in an embodiment, described in beat that to rub time of operation be 3min～5min.
Wherein in an embodiment, described in beat that to rub time of operation be 4.5min.
The preparation method of above-mentioned chrysanthemum cake comprises the steps: to gather fresh Flos Chrysanthemi, and cryopreservation；Employing Flos Chrysanthemi carries
Take immersion and steep described Flos Chrysanthemi, obtain Flos Chrysanthemi immersion；Mixed powder is mixed homogeneously with described Flos Chrysanthemi immersion, obtains powder ball；To institute
State powder ball and add viscosifier；Described powder ball after adding described viscosifier is processed sizing, obtains described chrysanthemum cake；Overcome
Chrysanthemum cake taste of the prior art 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 chrysanthemum 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 chrysanthemum cake, comprise the steps: to gather fresh Flos Chrysanthemi, and cryopreservation；Use
Chrysanthemum extract liquid soaks described Flos Chrysanthemi, obtains Flos Chrysanthemi immersion；Mixed powder is mixed homogeneously with described Flos Chrysanthemi immersion, obtains powder
Group；Viscosifier are added to described powder ball；Described powder ball is processed sizing, obtains described chrysanthemum cake.
Such as, the preparation method of the chrysanthemum cake of another embodiment, comprise the steps: to gather fresh Flos Chrysanthemi, and low
Temperature preserves；It is carried out described Flos Chrysanthemi processing；Cleaned described Flos Chrysanthemi is carried out pretreatment；Use chrysanthemum extract liquid
Soak described Flos Chrysanthemi, obtain Flos Chrysanthemi immersion；Mixed powder is mixed homogeneously with described Flos Chrysanthemi immersion, obtains powder ball；To described powder
Group ferments；Described powder ball after fermentation adds viscosifier；Described powder ball after adding described viscosifier is processed
Sizing, obtains described chrysanthemum cake；At described chrysanthemum cake surface smear chrysanthemum cake antistaling agent.
Such as, the preparation method of the chrysanthemum cake of another embodiment, comprise the steps: S110: gather fresh Flos Chrysanthemi,
And cryopreservation；S120: be carried out described Flos Chrysanthemi processing；S130: cleaned described Flos Chrysanthemi is carried out pretreatment；
S140: use chrysanthemum extract liquid to soak described Flos Chrysanthemi, obtain Flos Chrysanthemi immersion；S150: mixed powder is mixed with described Flos Chrysanthemi 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 chrysanthemum cake；And for example, described preparation method exists
Further comprising the steps of S190 after step S180: at described chrysanthemum cake surface smear chrysanthemum cake antistaling agent.
In order to further illustrate the preparation method of above-mentioned chrysanthemum cake, such as, refer to Fig. 1, an embodiment of the present invention
The preparation method of chrysanthemum cake, comprises the steps:
S110: gather fresh Flos Chrysanthemi, and cryopreservation.
The raw material of preparation chrysanthemum cake, i.e. the quality of Flos Chrysanthemi is even more important, it is to be ensured that its quality, and must also retain chrysanthemum simultaneously
The fragrance of flower, accordingly, it would be desirable to gather fresh Flos Chrysanthemi.It should be understood that at normal temperatures, Flos Chrysanthemi is easily lost fragrance, is withered,
In order to preferably preserve Flos Chrysanthemi, the method using cryopreservation Flos Chrysanthemi.
Such as, at a temperature of 2 DEG C～8 DEG C, described Flos Chrysanthemi is carried out cryopreservation；And for example, 2 DEG C～the temperature of 5 DEG C
Under, described Flos Chrysanthemi is carried out cryopreservation；And for example, at a temperature of 5 DEG C, described Flos Chrysanthemi is carried out cryopreservation.
S120: be carried out described Flos Chrysanthemi processing.
Flos Chrysanthemi after collection, due to its growth characteristic, can remain worm's ovum, antibacterial etc., simultaneously because the use of some pesticide,
Flos Chrysanthemi surface can be made to remain some pesticide.Therefore, for the foodsafety of chrysanthemum cake, need Flos Chrysanthemi is carried out,
For removing or reduce residual worm's ovum, antibacterial and the farm chemical ingredients etc. on described Flos Chrysanthemi surface.
Such as, before being carried out described Flos Chrysanthemi processing, carry out described Flos Chrysanthemi 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 Chrysanthemi, such as, use Flos Chrysanthemi cleaning and sterilizing agent that described Flos Chrysanthemi is carried out clearly
Wash process；Such as, described Flos Chrysanthemi 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 Chrysanthemi 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 Chrysanthemi cleaning and sterilizing agent using the most each component can remove or reduce the residual worm's ovum on described Flos Chrysanthemi surface, thin
Bacterium and farm chemical ingredients, it is possible to improve the quality of chrysanthemum cake further.Wherein, its of described oxalic acid and described Flos Chrysanthemi cleaning and sterilizing agent
After his component is compounding, it is possible to pesticide, heavy metal and the bacterium colony on Flos Chrysanthemi surface is played preferable cleaning performance, and can be preferably
Extend the holding time of Flos Chrysanthemi, provide longer phase buffer to subsequent operation.Additionally, ethanol and described Flos Chrysanthemi 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 Chrysanthemi, 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 Chrysanthemi.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 Chrysanthemi cleaning and sterilizing agent, it is possible to described Flos Chrysanthemi 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 Chrysanthemi cleaning and sterilizing agent, it is possible to institute
State the microorganism of Flos Chrysanthemi remained on surface to have and preferably suppress killing action, the effect removing Flos Chrysanthemi surface bacteria can be played.
Such as, the described Flos Chrysanthemi 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 Chrysanthemi 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 Chrysanthemi 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 Chrysanthemi Middle nutrition and fragrance can be reduced.
Such as, after using described Flos Chrysanthemi cleaning and sterilizing agent that Flos Chrysanthemi is cleaned, need again Flos Chrysanthemi 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 Chrysanthemi.
S130: cleaned described Flos Chrysanthemi is carried out pretreatment.
Cleaned described Flos Chrysanthemi is carried out pretreatment, it is possible to be more beneficial for the preparation of follow-up Flos Chrysanthemi immersion.
Such as, described pretreatment operation specifically includes following steps: put in clear water by described Flos Chrysanthemi, e.g., and described Flos Chrysanthemi
It is 0.1 with the mass ratio of clear water: (10～15), afterwards, described Flos Chrysanthemi is carried out crushing operation, obtain Flos Chrysanthemi suspension.
In order to preserve the nutrition in Flos Chrysanthemi as far as possible, such as, it is placed in advance in Flos Chrysanthemi 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 Chrysanthemi nutrition when can reduce crushing operation.And for example, will
The soaked liquid of Flos Chrysanthemi 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 Chrysanthemi
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 Chrysanthemi smashing is become little granule thus producing the purpose of Flos Chrysanthemi suspension.
If being appreciated that crushing process is too violent, the nutritive loss of Flos Chrysanthemi can be caused, in order to reduce pulverizing, Flos Chrysanthemi 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 Chrysanthemi, and can improve the powder of described Flos Chrysanthemi
Broken effect, is more beneficial for the preparation of follow-up Flos Chrysanthemi immersion.
S140: use chrysanthemum extract liquid to soak described Flos Chrysanthemi, obtain Flos Chrysanthemi immersion.
Add to described chrysanthemum extract liquid by pretreated described Flos Chrysanthemi will be carried out, it is possible to obtain quality more preferably
Flos Chrysanthemi immersion, for improving the overall quality of described chrysanthemum cake.
In order to improve the quality of described Flos Chrysanthemi immersion further, such as, described chrysanthemum extract liquid 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 chrysanthemum extract liquid 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 Chrysanthemi 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 and the perfume (or spice) that described Flos Chrysanthemi contains
Taste composition.
It is appreciated that Flos Chrysanthemi, after pulverizing, is not pulverized in the Flos Chrysanthemi of large grained thoroughly possibly together with substantial amounts of chrysanthemum
Flower nutrition and fragrance, in order to the nutrition and fragrance enabling the Flos Chrysanthemi of large grained discharges, use Flos Chrysanthemi suspension and mend
The mode filling chrysanthemum extract liquid enables the oarse-grained nutrition of Flos Chrysanthemi and fragrance to discharge.Such as, such as, described Flos Chrysanthemi extracts
Liquid is 1 with described Flos Chrysanthemi suspension vol ratio: (6～7), and e.g., volume ratio is 1: 6.5.
S150: mixed powder is mixed homogeneously with described Flos Chrysanthemi immersion, obtains powder ball.
After described Flos Chrysanthemi 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 chrysanthemum cake.
In order to improve local flavor and the nutritive value of described chrysanthemum 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 chrysanthemum 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 Chrysanthemi 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 chrysanthemum 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 Chrysanthemi 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 chrysanthemum 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 chrysanthemum 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 chrysanthemum 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 chrysanthemum 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 chrysanthemum 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 chrysanthemum 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 chrysanthemum cake.
Glue profit and suitable mouthfeel to improve described chrysanthemum 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 chrysanthemum cake is viscous moistens and suitable
Suitable mouthfeel, and improve the plasticity of described powder ball.
Such as, further, obtain preferable thickening effect to give chrysanthemum 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 chrysanthemum 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 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 chrysanthemum cake matter
Amount, increases varieties and designs, and can increase again the nutritional labeling of chrysanthemum cake, improves the economic worth of chrysanthemum cake.Carboxymethyl cellulose
The honeycomb of sodium scalable chrysanthemum cake is uniform, reduces and falls slag, increases Bulk Volume, also can improve the retentiveness of chrysanthemum cake, strengthens chrysanthemum
The mouthfeel of flower cake.By using the viscosifier of said components, chrysanthemum 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～Smin；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 chrysanthemum cake.
After described powder ball is processed sizing, it is possible to obtain described chrysanthemum cake.
Such as, after described powder ball is processed sizing, operation of also described powder ball being boiled, it is used for obtaining described chrysanthemum
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 chrysanthemum cake ZHONGJUHUA etc., and obtain good chrysanthemum 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 chrysanthemum cake prepared is the most homogeneous, fluffy uniformly, and well maintain in chrysanthemum cake
Nutrition and fragrance.
S190: at described chrysanthemum cake surface smear chrysanthemum cake antistaling agent.
By at described chrysanthemum cake surface smear chrysanthemum cake antistaling agent, it is possible to improve the storage life of described chrysanthemum cake further
Limit, is more beneficial for selling and storage.
Such as, after described chrysanthemum cake surface smear chrysanthemum cake antistaling agent, described chrysanthemum 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 chrysanthemum cake further.
In order to extend the shelf-life of described chrysanthemum cake further, additionally it is possible to guarantee the quality of described chrysanthemum cake, and to human body
Having no side effect, such as, described chrysanthemum 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 chrysanthemum 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 chrysanthemum cake antistaling agent using the most each component spreads upon the surface of chrysanthemum cake, it is possible to extend described further
The shelf-life of chrysanthemum cake, additionally it is possible to guarantee the quality of described chrysanthemum cake, and to human non-toxic's side effect.
And for example, the described chrysanthemum 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 chrysanthemum cake antistaling agent of said components, Flos Chrysanthemi
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 chrysanthemum cake antistaling agent of said components, it is possible to extend the shelf-life of chrysanthemum cake, to human non-toxic's side effect.
After being appreciated that use sterilized water dissolves described chrysanthemum cake antistaling agent, spread upon chrysanthemum cake surface uniformly, i.e.
The shelf-life of chrysanthemum cake can be extended.
The preparation method of above-mentioned chrysanthemum cake is as follows: S110: gather fresh Flos Chrysanthemi, and cryopreservation；S120:
It is carried out described Flos Chrysanthemi processing；S130: cleaned described Flos Chrysanthemi is carried out pretreatment；S140: use Flos Chrysanthemi to carry
Take immersion and steep described Flos Chrysanthemi, obtain Flos Chrysanthemi immersion；S150: mixed powder is mixed homogeneously with described Flos Chrysanthemi 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 chrysanthemum cake；S190: at described chrysanthemum cake surface smear chrysanthemum cake antistaling agent,
Shelf-life longer chrysanthemum 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 chrysanthemum cake, it is characterised in that comprise the steps:
Gather fresh Flos Chrysanthemi, and cryopreservation；
Use chrysanthemum extract liquid to soak described Flos Chrysanthemi, obtain Flos Chrysanthemi immersion；
Mixed powder is mixed homogeneously with described Flos Chrysanthemi immersion, obtains powder ball；
Viscosifier are added to described powder ball；
Described powder ball is processed sizing, obtains described chrysanthemum cake.
The preparation method of chrysanthemum cake the most according to claim 1, it is characterised in that described viscosifier include sodium alginate and
Sodium carboxymethyl cellulose.
The preparation method of chrysanthemum cake the most according to claim 2, it is characterised in that described viscosifier also include carrageenan.
The preparation method of chrysanthemum cake the most according to claim 3, it is characterised in that after described powder ball adds viscosifier,
Also described powder ball is beaten and rub operation.
The preparation method of chrysanthemum cake the most according to claim 4, it is characterised in that described in beat and rub time of operation and be
2min～5min.
The preparation method of chrysanthemum cake the most according to claim 5, it is characterised in that described in beat and rub time of operation and be
3min～5min.
The preparation method of chrysanthemum cake the most according to claim 6, it is characterised in that described in beat and rub time of operation and be
4.5min。
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488065A (en) * | 2011-12-29 | 2012-06-13 | 骆慧文 | Making method of flower-scented coconut milk rice cake |
| CN104186897A (en) * | 2014-09-05 | 2014-12-10 | 佛山市新战略知识产权文化有限公司 | Production method of chrysanthemum cakes |
| CN105053803A (en) * | 2015-08-12 | 2015-11-18 | 滁州市滁菊研究所 | Chuzhou chrysanthemum pastry preparation technology |
-
2016
- 2016-07-26 CN CN201610599873.8A patent/CN106213497A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488065A (en) * | 2011-12-29 | 2012-06-13 | 骆慧文 | Making method of flower-scented coconut milk rice cake |
| CN104186897A (en) * | 2014-09-05 | 2014-12-10 | 佛山市新战略知识产权文化有限公司 | Production method of chrysanthemum cakes |
| CN105053803A (en) * | 2015-08-12 | 2015-11-18 | 滁州市滁菊研究所 | Chuzhou chrysanthemum pastry preparation technology |
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Application publication date: 20161214 |