CN106360302A - Rose buns and preparation method thereof - Google Patents
Rose buns and preparation method thereof Download PDFInfo
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- CN106360302A CN106360302A CN201610794514.8A CN201610794514A CN106360302A CN 106360302 A CN106360302 A CN 106360302A CN 201610794514 A CN201610794514 A CN 201610794514A CN 106360302 A CN106360302 A CN 106360302A
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- rose
- sugar
- juice
- weight portion
- dough cover
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- 241000220317 Rosa Species 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 238000005096 rolling process Methods 0.000 claims abstract description 5
- 238000010025 steaming Methods 0.000 claims abstract description 4
- 241000109329 Rosa xanthina Species 0.000 claims abstract 3
- 235000004789 Rosa xanthina Nutrition 0.000 claims abstract 3
- 239000000463 material Substances 0.000 claims description 15
- 241000628997 Flos Species 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 4
- 210000001161 mammalian embryo Anatomy 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 230000015572 biosynthetic process Effects 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims description 2
- 238000011049 filling Methods 0.000 abstract description 4
- 238000005520 cutting process Methods 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000004040 coloring Methods 0.000 abstract 1
- 238000012163 sequencing technique Methods 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 240000006066 Rosa rugosa Species 0.000 description 2
- 235000000659 Rosa rugosa Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 244000181025 Rosa gallica Species 0.000 description 1
- 235000000533 Rosa gallica Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036996 cardiovascular health Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
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 discloses rose buns and a preparation method thereof. Bun wrappers comprise, by weight, 20-30 parts of flour, 5-20 parts of water, 0.1-0.2 part of yeast, 0.2-0.3 part of baking powder, 1-3 parts of sugar and 0.05-0.2 part of rose juice. Sugared rose petals serve as filling. The preparation method of the rose buns includes adding the rose juice into paste, rolling the paste into small round pieces, adding the filling after sequencing, rolling and cutting the small round pieces to form rose shapes, and spraying the rose juice after steaming to achieve further coloring. The finished products have rich color layering, look lively, and have the fragrance of the roses; the sugared rose petals serve as the filling, the overall rose buns have the taste of the roses, and both color and taste are ensured.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of fresh rose flower bag and preparation method thereof.
Background technology
Raising with living standards of the people and the development of food technology technique, product updates continuous, more
The nutrition of pursuit food, health, safety.Steamed bun is the traditional food of China, is made of to wrap up stuffing material with dough cover, is deeply subject to people
Like, be one of daily staple food.Mostly traditional steamed bun is white spherical external form and meat or Vegetarian stuffing material, tone,
Taste, nutrition single it is impossible to meet people to vary the diet and health demand, thus exploitation novel appearance, taste
Unique and health-nutrition New raxa has great importance.
Flos Rosae Rugosae has beautiful profile and fine implied meaning, in prior art, has and for face to make flat strip simultaneously
It is bonded at steamed bun surface from level to level to simulate the profile of Flos Rosae Rugosae, and be referred to as Flos Rosae Rugosae bag.The Flos Rosae Rugosae bag circulating on the market at present is many
It is by purple sweet potato powder with dough, product entire body is all purple, tone is single, taste is even more, fidelity far from each other with Flos Rosae Rugosae
Difference, and make efficiency is low, is not suitable for producing in enormous quantities.
Content of the invention
The invention provides a kind of fresh rose flower bag and preparation method thereof, which overcome existing for the steamed bun of prior art
Weak point.
The technical solution adopted for the present invention to solve the technical problems is: a kind of fresh rose flower bag, including dough cover and filling
Material, described dough cover include the flour of 20～30 weight portions, the water of 5～20 weight portions, the yeast of 0.1～0.2 weight portion, 0.2～
The rose juice of the baking powder of 0.3 weight portion, the sugar of 1～3 weight portion and 0.05～0.2 weight portion；Described stuffing material is that sugar salts down rose
Rare petal.
Preferably, described dough cover include the flour of 25 weight portions, the water of 10 weight portions, the yeast of 0.15 weight portion, 0.23
The rose juice of the baking powder of weight portion, the sugar of 1.5 weight portions and 0.1 weight portion.
Preferably, described sugar salts down the fresh rose flower lobe by 50～100 weight portions for the roseleaf, the sugar of 50～100 weight portions
Pickle store sth. in a cellar prepared.
Preferably, the weight of described dough cover and stuffing material is than for 1～5:1.
A kind of manufacture method of above-mentioned fresh rose flower bag comprises the following steps:
1) fresh rose flower is broken into rose juice, takes rose-juice to put into molten open form in water together with yeast, sugar and become aqueous solution,
Flour is premixed 2～5 minutes with baking powder, adds aqueous solution stirring to rub into dough；
2) by the dough become reconciled roll 5～10 times to any surface finish, then be rolled into thickness be 0.2～0.5cm, a diameter of 5
The disk of～15cm, take 3～8 partly overlapping successively arrange, add that sugar salts down roseleaf, rolls rolling, nips off from centre,
Be divided into two formation rose, and wherein with nipping off place, relative side forms petal；
3) ready-made raw embryo is proofed 20～40min in 36 DEG C～40 DEG C of temperature, the environment of humidity 60%～90%；
4) steam 5～10min after proofing well-done to dough cover；
5), after cooling down, rose juice is added high pressure watering can, uniformly sprays and coloured at the petal edge of dough cover；
6) product packaging sealing is incorporated to freezer storage.
Preferably, step 2) in, described wafer thickness is 0.3mm, a diameter of 8～12cm.
Preferably, step 3) in, proofing temperature is 38 DEG C, and humidity is 80%, and the time is 30min.
Preferably, described steaming time is 8min.
Compared to prior art, the method have the advantages that
1. dough cover is made with entering in face using rose-juice, color spray technique, finished color are taken with rose-juice again in surface
Level enriches, life-like, has the fragrance of Flos Rosae Rugosae simultaneously, salts roseleaf down as stuffing material using sugar simultaneously, integrally have rose
The taste of rare flower, looks good, smell good and taste good, and be rich in multivitamin and tannic acid, can QI and blood regulating, calm the nerves, skin maintenance, protection
Cardiovascular health, the dough cover of fermentation can promote the absorption of stuffing material nutritional labeling further, is of high nutritive value.
2. processing technology is simple, efficiency high, and favorable repeatability is it is adaptable to produce in batches.
Following examples are described in further detail to the present invention；But a kind of fresh rose flower bag of the present invention and its making side
Method is not limited to embodiment.
Specific embodiment
A kind of fresh rose flower bag is made up of dough cover and stuffing material.The formula of dough cover be 25kg flour, 10kg water, 150g yeast,
230g baking powder, 1.5kg sugar and 100g rose juice, stuffing material is that the sugar storing sth. in a cellar salts down roseleaf.The weight ratio of dough cover and stuffing material
For 1～5:1.
The sugar roseleaf that salts down is pickled and is stored sth. in a cellar system by the fresh rose flower lobe of 50～100 weight portions, the sugar of 50～100 weight portions
?.Take fresh roseleaf clean dry after put into jar, one layer of sugar of one layer of petal, be stored in after sealing one month in cellar
Enable afterwards.
The manufacture method of this fresh rose flower bag comprises the following steps:
1) dough-making powder: fresh rose flower is broken into rose juice, takes rose-juice to put into together with yeast, sugar and molten in water open and stir
Uniformly to form aqueous solution, flour is added dough mixing machine, plus baking powder dry powder premixes 3 minutes, add the aqueous solution stirring of mixing
Become dough within ten minutes.
2) molding: the dough become reconciled is rolled 6～8 times to any surface finish with oodle maker, then to be rolled into thickness be 0.3cm's
Thin slice, is pressed into the disk of a diameter of 5～15cm with mould；Take 4 to arrange successively, partly overlap between piece and piece, to arrangement
Salt down roseleaf plus sugar on disk, roll rolling, nip off from centre and be divided into two and be emitted on steaming plate, the part after nipping off
There is Flos Rosae Rugosae moulding, the side dough cover relative wherein with nipping off place forms petal.Specifically, when adding stuffing material, can be added in
The center line both sides in the disk direction vertical with orientation, in order to subsequently nip off.When nipping off, by instrument or manually therefrom
Between pinch and open, and provide the effect of a torsion, with respect to the mode such as cutting with knife, petal opens while nipping off, and product is vivid
Vivid such as raw, more naturally.
3) proof: ready-made raw embryo is entered fermentation room and proofs, adjustment proofing temperature is 38 DEG C, humidity 80%, the time
30min, makes area increase and is twice.
4) steam: entering cabinet after proofing, to steam 8min well-done to dough cover.
5) cool down color spray: the product cooking to chilling room is cooled to the NA degree in surface, is closely emitted on wooden case
On plate；Rose juice is added high pressure watering can, uniformly sprays the petal edge in dough cover.The dough cover adding rose juice has certain journey
The color of degree, can have coloured stereovision further by color spray, more true to nature attractive in appearance.By selecting the species of rose juice
And concentration, it is possible to achieve rich and varied color and luster, such as purple rugose rose (Rosa rugosa var typica), red rose, Autumn Gold, crystal Flos Rosae Rugosae etc..
6) pack: product is emitted in support box, crosses pillow type packing machine packaging seal, be incorporated to freezer storage.
Prepared product has profile, color and the nutritive value of Flos Rosae Rugosae concurrently, true to nature attractive in appearance, in good taste, has
Widely market prospect.After yeast fermentation steams, the phytic acid in flour is decomposed dough cover, and the enzyme in yeast can enter one simultaneously
Step promotes the decomposition of nutrient substance, can improve human body to the absorption of Flos Rosae Rugosae stuffing material nutrient substance and utilization, beneficial to digestion, thus
All-ages, there is preferable nutritive value and health-care effect.
Above-described embodiment is only used for further illustrating a kind of fresh rose flower bag of the present invention and preparation method thereof, but the present invention
It is not limited to embodiment, any simple modification that every technical spirit according to the present invention is made to above example, equivalent
Change and modification, each fall within the protection domain of technical solution of the present invention.
Claims (8)
1. a kind of fresh rose flower bag, including dough cover and stuffing material it is characterised in that: described dough cover includes the face of 20～30 weight portions
Powder, the water of 5～20 weight portions, the yeast of 0.1～0.2 weight portion, the baking powder of 0.2～0.3 weight portion, the sugar of 1～3 weight portion
And 0.05～0.2 weight portion rose juice；Described stuffing material is that sugar salts down roseleaf.
2. fresh rose flower bag according to claim 1 is it is characterised in that described dough cover includes the flour of 25 weight portions, 10 weights
The water of amount part, the yeast of 0.15 weight portion, the Flos Rosae Rugosae of the baking powder of 0.23 weight portion, the sugar of 1.5 weight portions and 0.1 weight portion
Juice.
3. fresh rose flower bag according to claim 1 and preparation method thereof it is characterised in that: described sugar salt down roseleaf by
The fresh rose flower lobe of 50～100 weight portions, the sugar of 50～100 weight portions pickle store sth. in a cellar prepared.
4. fresh rose flower bag according to claim 1 and preparation method thereof it is characterised in that: the weight of described dough cover and stuffing material
Amount ratio is 1～5:1.
5. the manufacture method of fresh rose flower bag described in a kind of any one of Claims 1 to 4 is it is characterised in that comprise the following steps:
1) fresh rose flower is broken into rose juice, take rose-juice to put into molten open form in water together with yeast, sugar and become aqueous solution, by face
Powder is premixed 2～5 minutes with baking powder, adds aqueous solution stirring to rub into dough；
2) by the dough become reconciled roll 5～10 times to any surface finish, then be rolled into thickness be 0.2～0.5cm, a diameter of 5～
The disk of 15cm, take 3～8 partly overlapping successively arrange, add that sugar salts down roseleaf, rolls rolling, nips off from centre, one
It is divided into two formation roses, relative side forms petal wherein with nipping off place；
3) ready-made raw embryo is proofed 20～40min in 36 DEG C～40 DEG C of temperature, the environment of humidity 60%～90%；
4) steam 5～10min after proofing well-done to dough cover；
5), after cooling down, rose juice is added high pressure watering can, uniformly sprays and coloured at the petal edge of dough cover；
6) product packaging sealing is incorporated to freezer storage.
6. manufacture method according to claim 5 it is characterised in that: step 2) in, described wafer thickness be 0.3mm, directly
Footpath is 8～12cm.
7. its manufacture method according to claim 5 it is characterised in that: step 3) in, proofing temperature is 38 DEG C, and humidity is
80%, the time is 30min.
8. manufacture method according to claim 5 it is characterised in that: described steaming time be 8min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610794514.8A CN106360302A (en) | 2016-08-31 | 2016-08-31 | Rose buns and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610794514.8A CN106360302A (en) | 2016-08-31 | 2016-08-31 | Rose buns and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360302A true CN106360302A (en) | 2017-02-01 |
Family
ID=57898776
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610794514.8A Pending CN106360302A (en) | 2016-08-31 | 2016-08-31 | Rose buns and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106360302A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212385A (en) * | 2017-05-31 | 2017-09-29 | 吴书和 | A kind of preparation method of flower stuffing |
| CN108719797A (en) * | 2018-06-07 | 2018-11-02 | 深圳市安德堂生物科技有限公司 | A kind of preparation method playing tough sweet osmanthus filling rice cake |
| CN113229309A (en) * | 2021-06-22 | 2021-08-10 | 上海应用技术大学 | Hemerocallis fulva flower flaky pastry and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104473186A (en) * | 2014-12-29 | 2015-04-01 | 云南玖香鲜花食品科技有限公司 | Method for simultaneously preparing fillings and primary pulp by adopting flowers as raw material |
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2016
- 2016-08-31 CN CN201610794514.8A patent/CN106360302A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473186A (en) * | 2014-12-29 | 2015-04-01 | 云南玖香鲜花食品科技有限公司 | Method for simultaneously preparing fillings and primary pulp by adopting flowers as raw material |
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| 《健康大讲坛》编委会: "《养生家常菜1688》", 30 September 2015, 黑龙江科学技术出版社 * |
| SDSHUIZI: "玫瑰花馒头", 《百度百科 网址为HTTPS://BAIKE.BAIDU.COM/HISTORY/玫瑰花馒头/3850447/81047152》 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212385A (en) * | 2017-05-31 | 2017-09-29 | 吴书和 | A kind of preparation method of flower stuffing |
| CN108719797A (en) * | 2018-06-07 | 2018-11-02 | 深圳市安德堂生物科技有限公司 | A kind of preparation method playing tough sweet osmanthus filling rice cake |
| CN113229309A (en) * | 2021-06-22 | 2021-08-10 | 上海应用技术大学 | Hemerocallis fulva flower flaky pastry and preparation method thereof |
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Application publication date: 20170201 |