CN106256236A - The preparation method of Flos Rosae Rugosae flower cake - Google Patents
The preparation method of Flos Rosae Rugosae flower cake Download PDFInfo
- Publication number
- CN106256236A CN106256236A CN201610602060.XA CN201610602060A CN106256236A CN 106256236 A CN106256236 A CN 106256236A CN 201610602060 A CN201610602060 A CN 201610602060A CN 106256236 A CN106256236 A CN 106256236A
- Authority
- CN
- China
- Prior art keywords
- flos rosae
- rosae rugosae
- parts
- flower cake
- preparation
- 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.)
- Withdrawn
Links
- 241000628997 Flos Species 0.000 title claims abstract description 220
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 74
- 238000007654 immersion Methods 0.000 claims abstract description 25
- 241000220317 Rosa Species 0.000 claims abstract description 20
- 238000005138 cryopreservation Methods 0.000 claims abstract description 13
- 238000004513 sizing Methods 0.000 claims abstract description 13
- 239000011812 mixed powder Substances 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims description 24
- 230000004151 fermentation Effects 0.000 claims description 24
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 20
- 230000035764 nutrition Effects 0.000 abstract description 15
- 230000000694 effects Effects 0.000 description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 18
- 238000004140 cleaning Methods 0.000 description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 12
- 239000003795 chemical substances by application Substances 0.000 description 12
- 239000003205 fragrance Substances 0.000 description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 10
- 239000012459 cleaning agent Substances 0.000 description 10
- 239000003206 sterilizing agent Substances 0.000 description 10
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 9
- 108010053775 Nisin Proteins 0.000 description 9
- 235000013312 flour Nutrition 0.000 description 9
- 239000004309 nisin Substances 0.000 description 9
- 235000010297 nisin Nutrition 0.000 description 9
- 238000010025 steaming Methods 0.000 description 9
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 8
- 235000013305 food Nutrition 0.000 description 8
- 210000000582 semen Anatomy 0.000 description 8
- 240000007594 Oryza sativa Species 0.000 description 7
- 235000007164 Oryza sativa Nutrition 0.000 description 7
- 229930006000 Sucrose Natural products 0.000 description 7
- -1 sucrose fatty acid ester Chemical class 0.000 description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 230000000844 anti-bacterial effect Effects 0.000 description 6
- 238000013329 compounding Methods 0.000 description 6
- 238000004321 preservation Methods 0.000 description 6
- 238000010298 pulverizing process Methods 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 238000002372 labelling Methods 0.000 description 5
- 231100000252 nontoxic Toxicity 0.000 description 5
- 230000003000 nontoxic effect Effects 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- 210000000952 spleen Anatomy 0.000 description 5
- 239000000052 vinegar Substances 0.000 description 5
- 235000021419 vinegar Nutrition 0.000 description 5
- 239000004471 Glycine Substances 0.000 description 4
- 102000016943 Muramidase Human genes 0.000 description 4
- 108010014251 Muramidase Proteins 0.000 description 4
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 239000004325 lysozyme Substances 0.000 description 4
- 235000010335 lysozyme Nutrition 0.000 description 4
- 229960000274 lysozyme Drugs 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000006408 oxalic acid Nutrition 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 3
- ZKQDCIXGCQPQNV-UHFFFAOYSA-N Calcium hypochlorite Chemical compound [Ca+2].Cl[O-].Cl[O-] ZKQDCIXGCQPQNV-UHFFFAOYSA-N 0.000 description 3
- 229920001661 Chitosan Polymers 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 description 3
- 241000237536 Mytilus edulis Species 0.000 description 3
- 108010039918 Polylysine Proteins 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229910001385 heavy metal Inorganic materials 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 210000004681 ovum Anatomy 0.000 description 3
- 239000000575 pesticide Substances 0.000 description 3
- 229920000656 polylysine Polymers 0.000 description 3
- 229960003975 potassium Drugs 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 239000001508 potassium citrate Substances 0.000 description 3
- 229960002635 potassium citrate Drugs 0.000 description 3
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 3
- 235000011082 potassium citrates Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000010413 sodium alginate Nutrition 0.000 description 3
- 239000000661 sodium alginate Substances 0.000 description 3
- 229940005550 sodium alginate Drugs 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 229920002101 Chitin Polymers 0.000 description 2
- 241001672694 Citrus reticulata Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 229920002581 Glucomannan Polymers 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229920002752 Konjac Polymers 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 102000004316 Oxidoreductases Human genes 0.000 description 2
- 108090000854 Oxidoreductases Proteins 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 229940046240 glucomannan Drugs 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000252 konjac Substances 0.000 description 2
- 235000010485 konjac Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 230000002085 persistent effect Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000001632 sodium acetate Substances 0.000 description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 2
- 235000017454 sodium diacetate Nutrition 0.000 description 2
- 239000001394 sodium malate Substances 0.000 description 2
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 description 2
- UAJTZZNRJCKXJN-UHFFFAOYSA-M sodium;2-dodecoxy-2-oxoethanesulfonate Chemical compound [Na+].CCCCCCCCCCCCOC(=O)CS([O-])(=O)=O UAJTZZNRJCKXJN-UHFFFAOYSA-M 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000192091 Deinococcus radiodurans Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 208000036119 Frailty Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000195474 Sargassum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 231100000643 Substance intoxication Toxicity 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 206010070863 Toxicity to various agents Diseases 0.000 description 1
- 241000607272 Vibrio parahaemolyticus Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 229940064004 antiseptic throat preparations Drugs 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 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
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000000835 fiber Substances 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
- 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
- 239000002398 materia medica Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 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
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000020995 raw meat Nutrition 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
- 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
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000001502 supplementing effect Effects 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
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides the preparation method of a kind of Flos Rosae Rugosae flower cake, specifically include following steps: gather fresh Flos Rosae Rugosae, and cryopreservation；Use rose extract to soak described Flos Rosae Rugosae, obtain Flos Rosae Rugosae immersion；Mixed powder is mixed homogeneously with described Flos Rosae Rugosae immersion, obtains powder ball；Described powder ball is fermented；Described powder ball is processed sizing, obtains described Flos Rosae Rugosae flower cake；Overcoming Flos Rosae Rugosae flower 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 Rosae Rugosae flower cake.
Background technology
Flos Rosae Rugosae flower cake is to be the delicious cake that raw material is made with various rice flour, sugar and Flos Rosae Rugosae, is a kind of characteristic
Snack.Flos Rosae Rugosae flower cake delicious food is tasty and refreshing, and way is simple, and kind is varied, meets the people's various demands for taste.Flos Rosae Rugosae
Cake moulding is complete, and thickness is uniform, and tissue moistens soft, fine and smooth, and taste is fragrant and sweet good to eat, has strong Flos Rosae Rugosae delicate fragrance, even if
Eating up, fragrance is the most prolonged not to be dissipated, and therefore and is deeply liked by common people.
But, Flos Rosae Rugosae flower 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 Rosae Rugosae flower cake.
The preparation method of a kind of Flos Rosae Rugosae flower cake, comprises the steps:
Gather fresh Flos Rosae Rugosae, and cryopreservation；
Use rose extract to soak described Flos Rosae Rugosae, obtain Flos Rosae Rugosae immersion；
Mixed powder is mixed homogeneously with described Flos Rosae Rugosae immersion, obtains powder ball；
Described powder ball is fermented；
Described powder ball is processed sizing, obtains described Flos Rosae Rugosae flower cake.
Wherein in an embodiment, powder ball described in yeast is used to carry out fermentation operation.
Wherein in an embodiment, described saccharomycetic addition is 0.5%～2.5%.
Wherein in an embodiment, the time of described fermentation operation is 40 minutes～80 minutes.
Wherein in an embodiment, the time of described fermentation operation is 51 minutes.
Wherein in an embodiment, the temperature of described fermentation operation is 37.2 DEG C～37.5 DEG C.
Wherein in an embodiment, the temperature of described fermentation operation is 37.2 DEG C.
The preparation method of above-mentioned Flos Rosae Rugosae flower cake comprises the steps: to gather fresh Flos Rosae Rugosae, and cryopreservation；Use rose
Rare colored extracting solution soaks described Flos Rosae Rugosae, obtains Flos Rosae Rugosae immersion；Mixed powder is mixed homogeneously with described Flos Rosae Rugosae immersion,
To powder ball；Described powder ball is fermented；Described powder ball is processed sizing, obtains described Flos Rosae Rugosae flower cake；Overcome existing
Flos Rosae Rugosae flower 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 Rosae Rugosae flower 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 Rosae Rugosae flower cake, comprise the steps: to gather fresh Flos Rosae Rugosae, and cryopreservation；
Use rose extract to soak described Flos Rosae Rugosae, obtain Flos Rosae Rugosae immersion；Mixed powder is mixed with described Flos Rosae Rugosae immersion
Uniformly, powder ball is obtained；Described powder ball is fermented；Described powder ball is processed sizing, obtains described Flos Rosae Rugosae flower cake.
Such as, the preparation method of the Flos Rosae Rugosae flower cake of another embodiment, comprise the steps: to gather fresh Flos Rosae Rugosae,
And cryopreservation；It is carried out described Flos Rosae Rugosae processing；Cleaned described Flos Rosae Rugosae is carried out pretreatment；Use rose
Rare colored extracting solution soaks described Flos Rosae Rugosae, obtains Flos Rosae Rugosae immersion；Mixed powder is mixed homogeneously with described Flos Rosae Rugosae immersion,
To powder ball；Described powder ball is fermented；Described powder ball after fermentation adds viscosifier；By the institute after the described viscosifier of addition
State powder ball and be processed sizing, obtain described Flos Rosae Rugosae flower cake；At described Flos Rosae Rugosae flower cake surface smear Flos Rosae Rugosae flower cake antistaling agent.
Such as, the preparation method of the Flos Rosae Rugosae flower cake of another embodiment, comprise the steps: S110: gather fresh rose
Rare flower, and cryopreservation；S120: be carried out described Flos Rosae Rugosae processing；S130: cleaned described Flos Rosae Rugosae is entered
Row pretreatment；S140: use rose extract to soak described Flos Rosae Rugosae, obtain Flos Rosae Rugosae immersion；S150: by mixed powder with
Described Flos Rosae Rugosae immersion mix homogeneously, obtains powder ball；S160: described powder ball is fermented；S170: the described powder after fermentation
Group adds viscosifier；S180: the described powder ball after adding described viscosifier is processed sizing, obtains Flos Rosae Rugosae flower cake；And for example,
Described preparation method is further comprising the steps of S190 after step S180: protect in described Flos Rosae Rugosae flower cake surface smear Flos Rosae Rugosae flower cake
Fresh dose.
In order to further illustrate the preparation method of above-mentioned Flos Rosae Rugosae flower cake, such as, refer to Fig. 1, an embodiment of the present invention
The preparation method of Flos Rosae Rugosae flower cake, comprise the steps:
S110: gather fresh Flos Rosae Rugosae, and cryopreservation.
The raw material of preparation Flos Rosae Rugosae flower cake, i.e. the quality of Flos Rosae Rugosae is even more important, it is to be ensured that its quality, and must also protect simultaneously
Stay the fragrance of Flos Rosae Rugosae, accordingly, it would be desirable to gather fresh Flos Rosae Rugosae.It should be understood that at normal temperatures, Flos Rosae Rugosae easily loses perfume (or spice)
Gas, withered etc., in order to preferably preserve Flos Rosae Rugosae, the method using cryopreservation Flos Rosae Rugosae.
Such as, at a temperature of 2 DEG C～8 DEG C, described Flos Rosae Rugosae is carried out cryopreservation；And for example, 2 DEG C～the temperature of 5 DEG C
Under degree, described Flos Rosae Rugosae is carried out cryopreservation；And for example, at a temperature of 5 DEG C, described Flos Rosae Rugosae is carried out cryopreservation.
S120: be carried out described Flos Rosae Rugosae processing.
Flos Rosae Rugosae after collection, due to its growth characteristic, can remain worm's ovum, antibacterial etc., simultaneously because the making of some pesticide
With, Flos Rosae Rugosae surface can be made to remain some pesticide.Therefore, for the foodsafety of Flos Rosae Rugosae flower cake, need Flos Rosae Rugosae
It is carried out, for removing or reduce residual worm's ovum, antibacterial and the farm chemical ingredients etc. on described Flos Rosae Rugosae surface.
Such as, before being carried out described Flos Rosae Rugosae processing, carry out described Flos Rosae Rugosae standing operation of thawing；And for example,
The described 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 quiet
Put defrosting operation.
In order to improve the cleaning and sterilizing effect to Flos Rosae Rugosae, such as, use Flos Rosae Rugosae cleaning and sterilizing agent to described Flos Rosae Rugosae
It is carried out processing；Such as, described Flos Rosae Rugosae 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 part, 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 Rosae Rugosae 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, sucrose 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, wild
Flos Chrysanthemi 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, fish
Raw meat grass 4 parts～5.4 parts and water 40～80 parts.
The Flos Rosae Rugosae cleaning and sterilizing agent using the most each component can remove or reduce the residual worm on described Flos Rosae Rugosae surface
Ovum, antibacterial and farm chemical ingredients, it is possible to improve the quality of Flos Rosae Rugosae flower cake further.Wherein, described oxalic acid cleans with described Flos Rosae Rugosae
After other components of disinfectant are compounding, it is possible to pesticide, heavy metal and the bacterium colony on Flos Rosae Rugosae surface is played preferable cleaning performance,
And can preferably extend holding time of Flos Rosae Rugosae, provide longer phase buffer to subsequent operation.Additionally, ethanol and described rose
After other components of rare colored cleaning and sterilizing agent are compounding, it is possible to organic agricultural chemicals is played preferable solute effect, further, in preparation
During, find, when ethanol content is too high, easily to affect the fragrance of described Flos Rosae Rugosae, therefore, when the mass fraction 3 of described ethanol
Part～when 6 parts, it is possible to play preferable cleaning performance, and can preferably retain the fragrance of described Flos Rosae Rugosae.Secondly, described lemon
Lemon acid potassium plays the effect of the chelating agent of removing heavy metals, after it is compounding with other components of described Flos Rosae Rugosae cleaning and sterilizing agent,
The heavy-metal residual on described Flos Rosae Rugosae surface can be played preferable removal effect.Further, described Flos Lonicerae, Herba Eupatorii,
Pericarpium Citri Reticulatae Viride, Folium catalpae ovatae, Rhizoma Alismatis, Flos Chrysanthemi Indici, Herba Asari, Herba Lobeliae Chinensis, Herba Bidentis Bipinnatae, Rhizoma Atractylodis and Herba Houttuyniae and described Flos Rosae Rugosae cleaning and sterilizing agent
After other components are compounding, it is possible to the microorganism of described Flos Rosae Rugosae remained on surface is had and preferably suppresses killing action, can play
Remove the effect of Flos Rosae Rugosae surface bacteria.
Such as, the described Flos Rosae Rugosae cleaning and sterilizing agent of an embodiment includes each component of following mass parts: oxalic acid 2.5
Part, 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, sucrose 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
Part, 1.5 parts of Pericarpium Citri Reticulatae Viride, 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
Part, 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 Rosae Rugosae cleaning and sterilizing agent to carry out described cleaning treatment, the time needs moderate,
So, it is possible fragrance and the nutrition for preferably keeping described Flos Rosae Rugosae self, such as, the persistent period of described cleaning treatment
It it is 10 seconds～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
Second, so, it is possible to obtain preferably cleaning performance, and the loss of Flos Rosae Rugosae Middle nutrition and fragrance can be reduced.
Such as, after using described Flos Rosae Rugosae cleaning and sterilizing agent that Flos Rosae Rugosae is cleaned, need again Flos Rosae Rugosae to be carried out with water
Clean.Such as, described water includes clear water or sterilized water or tap water, for improving the quality of described Flos Rosae Rugosae.
S130: cleaned described Flos Rosae Rugosae is carried out pretreatment.
Cleaned described Flos Rosae Rugosae is carried out pretreatment, it is possible to be more beneficial for the preparation of follow-up Flos Rosae Rugosae immersion.
Such as, described pretreatment operation specifically includes following steps: put in clear water by described Flos Rosae Rugosae, e.g., and described rose
Rare flower is 0.1 with the mass ratio of clear water: (10～15), afterwards, described Flos Rosae Rugosae is carried out crushing operation, obtains Flos Rosae Rugosae and suspends
Liquid.
In order to preserve the nutrition in Flos Rosae Rugosae as far as possible, such as, Flos Rosae Rugosae is placed in advance in the clear water of-5 DEG C～10 DEG C temperature
Middle preservation 2h～2.5h, carries out crushing operation the most again, so, and the loss of Flos Rosae Rugosae nutrition when can reduce crushing operation.
And for example, it is placed in advance in soaked for Flos Rosae Rugosae liquid in the clear water at a temperature of 4.2 DEG C preserving 2h, then carries out crushing operation, so, rose
Rare spend in nutrition deterioration control preferably.
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 Rosae Rugosae smashing is become little granule thus producing the purpose of Flos Rosae Rugosae suspension.
If being appreciated that crushing process is too violent, the nutritive loss of Flos Rosae Rugosae can be caused, in order to reduce pulverizing to Flos Rosae Rugosae
The impact of flower nutrition, such as, described crushing process is divided into the first pulverizing, the second pulverizing, the 3rd pulverizing, and wherein said first pulverizes
Being 550 revs/min, the time is 2.5 minutes, and wherein the second pulverizing is 2200 revs/min, and the time is 2 minutes, wherein the 3rd pulverizes
Being 5100 revs/min, the time is 2 minutes, so, it is possible to reduce the mesotrophic loss of Flos Rosae Rugosae, and can improve described Flos Rosae Rugosae
The crushing effect of flower, is more beneficial for the preparation of follow-up Flos Rosae Rugosae immersion.
S140: use rose extract to soak described Flos Rosae Rugosae, obtain Flos Rosae Rugosae immersion.
Add to described rose extract by pretreated described Flos Rosae Rugosae will be carried out, it is possible to obtain quality more
Good Flos Rosae Rugosae immersion, for improving the overall quality of described Flos Rosae Rugosae flower cake.
In order to improve the quality of described Flos Rosae Rugosae immersion further, such as, described rose extract contains following quality
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 rose extract uses the stronger Sal 20 parts～25 parts of Cell permeable, Chinese liquor 0.5 part～0.7 part
With vinegar 0.5 part～5 parts, it is possible to preferably nutritional labeling and the flavor component of described Flos Rosae Rugosae are extracted, additionally, pass through
Add vitamin C 0.5 part～5 parts and citric acid 0.5 part～5 parts can also preferably preserve the nutrition that described Flos Rosae Rugosae contains
Composition and flavor component.
It is appreciated that Flos Rosae Rugosae, after pulverizing, is not pulverized in the Flos Rosae Rugosae of large grained thoroughly possibly together with in a large number
Flos Rosae Rugosae nutrition and fragrance, in order to the nutrition and fragrance enabling the Flos Rosae Rugosae of large grained discharges, to Flos Rosae Rugosae hang
Supernatant liquid uses the mode supplementing rose extract to enable the oarse-grained nutrition of Flos Rosae Rugosae and fragrance to discharge.Such as, example
As, described rose extract is 1 with described Flos Rosae Rugosae suspension vol ratio: (6～7), and e.g., volume ratio is 1: 6.5.
S150: mixed powder is mixed homogeneously with described Flos Rosae Rugosae immersion, obtains powder ball.
After described Flos Rosae Rugosae immersion being mixed with mixed powder, then carry out rubbing or other hybrid modes, it is possible to
To powder ball, in subsequent operation, prepare described Flos Rosae Rugosae flower cake.
In order to improve local flavor and the nutritive value of described Flos Rosae Rugosae flower cake, such as, described mixed powder includes Semen phaseoli radiati powder, glutinous
At least one in rice flour, 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 Rosae Rugosae flower cake and mouthfeel,
Such 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, low muscle face
11 parts～18 parts of powder, 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 Rosae Rugosae 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 Rosae Rugosae flower 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 Rosae Rugosae 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 Rosae Rugosae flower 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 Rosae Rugosae flower 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 mouth of the described Flos Rosae Rugosae flower cake using described powder ball to prepare
Feel 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 Rosae Rugosae flower cake prepared has the softest mouthfeel.And for example, the most saccharomycetic
Addition is 1.35%, and fermentation time is 51 minutes, and fermentation temperature is 37.2 DEG C, so, and the mouth of the Flos Rosae Rugosae flower cake prepared
Feel soft properly, taste good.
S170: the described powder ball after fermentation adds viscosifier.
Gluing profit and suitable mouthfeel to improve described Flos Rosae Rugosae flower cake, the described powder ball after fermentation adds viscosifier, this
Outward, viscosifier are added by the described powder ball after described fermentation, it is possible to increase the plasticity of the shape of described powder ball, after being beneficial to
The processing sizing of continuous described Flos Rosae Rugosae flower cake.
Glue profit and suitable mouthfeel to improve described Flos Rosae Rugosae flower cake, and improve the plasticity of described powder ball, such as, institute
State viscosifier and include each component of following mass parts: sodium alginate 2 parts～5 parts, sodium carboxymethyl cellulose 1 part～3.5 parts, OK a karaoke club
4 parts～8 parts of glue, 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
Part, 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 parts, 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 in described powder ball, it is possible to increase the viscous profit of described Flos Rosae Rugosae flower cake and
Suitable mouthfeel, and improve the plasticity of described powder ball.
Such as, further, obtain preferable thickening effect to give Flos Rosae Rugosae flower cake, and keep good mouthfeel more
Good fixed effect and more excellent mouthfeel, such as, described viscosifier include each component of following mass parts: sodium alginate
2.2 parts, 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, dehydration mountain
Pears alcohol 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 parts, peel of Citrus reticulata Blanco pectin 2.5 parts, 1.4 parts of lecithin and 91 parts of water.So, the shape of Flos Rosae Rugosae flower cake, loft are all preferable, and
And soft taste.
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 a kind of human body indispensable nutrient one edible fiber, 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 Rosae Rugosae flower cake
Quality, increases varieties and designs, and can increase again the nutritional labeling of Flos Rosae Rugosae flower cake, improves the economic worth of Flos Rosae Rugosae flower cake.Carboxymethyl
The honeycomb of sodium cellulosate scalable Flos Rosae Rugosae flower cake is uniform, reduces and falls slag, increases Bulk Volume, also can improve the water holding of Flos Rosae Rugosae flower cake
Property, strengthen the mouthfeel of Flos Rosae Rugosae flower cake.By using the viscosifier of said components, Flos Rosae Rugosae flower cake obtains preferable thickening effect, and
And it is 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 Rosae Rugosae flower cake.
After described powder ball is processed sizing, it is possible to obtain described Flos Rosae Rugosae flower cake.
Such as, after described powder ball is processed sizing, operation of also described powder ball being boiled, it is used for obtaining described rose
Rare 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 Rosae Rugosae etc. in Flos Rosae Rugosae flower cake, and obtain good Flos Rosae Rugosae flower cake loft and mouth
Sense, such 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
The temperature of operation is 98 DEG C, and the time of described second steaming and decocting operation is 18min, by described first steaming and decocting operation and described second
The laddering steaming and decocting of steaming and decocting operation, the described Flos Rosae Rugosae flower cake prepared is the most homogeneous, fluffy uniformly, and well maintain
Nutrition in Flos Rosae Rugosae flower cake and fragrance.
S190: at described Flos Rosae Rugosae flower cake surface smear Flos Rosae Rugosae flower cake antistaling agent.
By at described Flos Rosae Rugosae flower cake surface smear Flos Rosae Rugosae flower cake antistaling agent, it is possible to improve described Flos Rosae Rugosae flower cake further
Pot-life, it is more beneficial for selling and storage.
Such as, after described Flos Rosae Rugosae flower cake surface smear Flos Rosae Rugosae flower cake antistaling agent, described Flos Rosae Rugosae flower cake is carried out cold preservation；Again
As, the temperature of described 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
It is 3.5 degrees Celsius, so can prolong the shelf-life of raw described Flos Rosae Rugosae flower cake further.
In order to extend the shelf-life of described Flos Rosae Rugosae flower cake further, additionally it is possible to guarantee the quality of described Flos Rosae Rugosae flower cake and right
Human non-toxic's side effect, such as, described Flos Rosae Rugosae flower cake antistaling agent includes each component of following mass parts: chitosan 0.05 part～
0.2l 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 rose
Rare flower 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, 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 Rosae Rugosae flower cake antistaling agent using the most each component spreads upon the surface of Flos Rosae Rugosae flower cake, it is possible to extend further
The shelf-life of described Flos Rosae Rugosae flower cake, additionally it is possible to guarantee the quality of described Flos Rosae Rugosae flower cake, and to human non-toxic's side effect.
And for example, the described Flos Rosae Rugosae flower 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,
0.31 part of ascorbic acid, polylysine 0.1 part and sodium diacetate 0.08 part.Flos Rosae Rugosae flower cake by selection said components is fresh-keeping
Agent, the preservation and effect of Flos Rosae Rugosae flower 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 Rosae Rugosae flower cake antistaling agent of said components, it is possible to extend the shelf-life of Flos Rosae Rugosae flower cake, human non-toxic's pair is made
With.
After being appreciated that use sterilized water dissolves described Flos Rosae Rugosae flower cake antistaling agent, spread upon Flos Rosae Rugosae flower cake table uniformly
Face, can extend the shelf-life of Flos Rosae Rugosae flower cake.
The preparation method of above-mentioned Flos Rosae Rugosae flower cake is as follows: S110: gather fresh Flos Rosae Rugosae, and cryopreservation；
S120: be carried out described Flos Rosae Rugosae processing；S130: cleaned described Flos Rosae Rugosae is carried out pretreatment；S140: adopt
Soak described Flos Rosae Rugosae by rose extract, obtain Flos Rosae Rugosae immersion；S150: mixed powder is mixed with described Flos Rosae Rugosae 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 Rosae Rugosae flower cake；S190: described Flos Rosae Rugosae
Cake surface smear Flos Rosae Rugosae flower cake antistaling agent, it is possible to prepare shelf-life longer Flos Rosae Rugosae flower cake.
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 Rosae Rugosae flower cake, it is characterised in that comprise the steps:
Gather fresh Flos Rosae Rugosae, and cryopreservation；
Use rose extract to soak described Flos Rosae Rugosae, obtain Flos Rosae Rugosae immersion；
Mixed powder is mixed homogeneously with described Flos Rosae Rugosae immersion, obtains powder ball；
Described powder ball is fermented；
Described powder ball is processed sizing, obtains described Flos Rosae Rugosae flower cake.
The preparation method of Flos Rosae Rugosae flower cake the most according to claim 1, it is characterised in that use powder ball described in yeast to carry out
Fermentation operation.
The preparation method of Flos Rosae Rugosae flower cake the most according to claim 2, it is characterised in that described saccharomycetic addition is
0.5%～2.5%.
The preparation method of Flos Rosae Rugosae flower cake the most according to claim 3, it is characterised in that the time of described fermentation operation is 40
Minute～80 minutes.
The preparation method of Flos Rosae Rugosae flower cake the most according to claim 4, it is characterised in that the time of described fermentation operation is 51
Minute.
The preparation method of Flos Rosae Rugosae flower cake the most according to claim 5, it is characterised in that the temperature of described fermentation operation is
37.2 DEG C～37.5 DEG C.
The preparation method of Flos Rosae Rugosae flower cake the most according to claim 6, it is characterised in that the temperature of described fermentation operation is
37.2℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610602060.XA CN106256236A (en) | 2016-07-26 | 2016-07-26 | The preparation method of Flos Rosae Rugosae flower cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610602060.XA CN106256236A (en) | 2016-07-26 | 2016-07-26 | The preparation method of Flos Rosae Rugosae flower cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106256236A true CN106256236A (en) | 2016-12-28 |
Family
ID=57714144
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610602060.XA Withdrawn CN106256236A (en) | 2016-07-26 | 2016-07-26 | The preparation method of Flos Rosae Rugosae flower cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106256236A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902434A (en) * | 2018-08-15 | 2018-11-30 | 新野县恒怡农业科技有限公司 | A kind of rose flower cake and preparation method thereof |
-
2016
- 2016-07-26 CN CN201610602060.XA patent/CN106256236A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902434A (en) * | 2018-08-15 | 2018-11-30 | 新野县恒怡农业科技有限公司 | A kind of rose flower cake and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103190503B (en) | Preparation method of fermented buckwheat tea | |
| CN106107477A (en) | The preparation method of Flos persicae cake | |
| CN103689515A (en) | Application of ginseng as well as ginseng sauce condiment and preparation method thereof | |
| KR102266142B1 (en) | Method of manufacturing grilled hot dog and grilled hot dog produced thereby | |
| KR101186508B1 (en) | Manufacturing method of healthy food using germinated grain | |
| KR100871568B1 (en) | Vegetable beverage containing rice extract and soybean milk and producing method therof | |
| CN107183119A (en) | One kind smears tea bread and preparation method thereof | |
| CN106256236A (en) | The preparation method of Flos Rosae Rugosae flower cake | |
| CN106213216A (en) | The preparation method of sweet-scented cake | |
| CN107259466A (en) | A kind of passion fruit coconut freezes and its processing method | |
| CN103493956A (en) | Method for preparing Dong cake | |
| CN106666564A (en) | Pickled allium chinensis product and pickling method thereof | |
| KR20170016134A (en) | Soy sauce with abalone and method manufacturing the same | |
| JP3950848B2 (en) | Method for producing health food containing seri | |
| CN106213497A (en) | The preparation method of chrysanthemum cake | |
| CN106213203A (en) | The preparation method of Flos Nelumbinis cake | |
| KR101711334B1 (en) | Method of preparing for onion fermented | |
| KR101186509B1 (en) | Manufacturing method of rice ball using germinated grain | |
| CN106819984B (en) | Fig enzyme powder and preparation method thereof | |
| CN106256265A (en) | The preparation method of pork paste with mushroom | |
| KR20230125900A (en) | Manufacturing method of health food contaning medical plant and grain using continuous condennsation reaction | |
| KR101401056B1 (en) | Manufacturing method of fermented food using germinated grain | |
| CN108902734A (en) | A kind of wheat seedling face of toxin-expelling and face nourishing | |
| KR20170139471A (en) | acer mono jam manufacturing method using the Acer mono sap | |
| KR20050082163A (en) | Cheonggukjang containing enzyme-type vitamin C using fermented soybean and manufacturing method of functional food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161228 |
|
| WW01 | Invention patent application withdrawn after publication |