CN106360695A - Soft rose cake and preparation method thereof - Google Patents
Soft rose cake and preparation method thereof Download PDFInfo
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- CN106360695A CN106360695A CN201610779795.XA CN201610779795A CN106360695A CN 106360695 A CN106360695 A CN 106360695A CN 201610779795 A CN201610779795 A CN 201610779795A CN 106360695 A CN106360695 A CN 106360695A
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- flos rosae
- rosae rugosae
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- soft
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 241000220317 Rosa Species 0.000 title abstract description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 66
- 239000001814 pectin Substances 0.000 claims abstract description 24
- 235000010987 pectin Nutrition 0.000 claims abstract description 24
- 229920001277 pectin Polymers 0.000 claims abstract description 24
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 23
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000001630 malic acid Substances 0.000 claims abstract description 23
- 235000011090 malic acid Nutrition 0.000 claims abstract description 23
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 17
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 17
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 17
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 17
- 239000001509 sodium citrate Substances 0.000 claims abstract description 13
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 13
- 239000006188 syrup Substances 0.000 claims abstract description 8
- 235000020357 syrup Nutrition 0.000 claims abstract description 8
- 241000628997 Flos Species 0.000 claims description 68
- 239000000463 material Substances 0.000 claims description 62
- 239000007788 liquid Substances 0.000 claims description 36
- 235000013399 edible fruits Nutrition 0.000 claims description 22
- 238000001802 infusion Methods 0.000 claims description 20
- 239000003795 chemical substances by application Substances 0.000 claims description 16
- 239000000047 product Substances 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- -1 hydroxyl isomaltulose Chemical compound 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 239000002671 adjuvant Substances 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 11
- 239000002002 slurry Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000011260 aqueous acid Substances 0.000 claims description 10
- 239000004568 cement Substances 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 8
- 150000007524 organic acids Chemical class 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- 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 claims description 6
- 235000021433 fructose syrup Nutrition 0.000 claims description 6
- 238000003306 harvesting Methods 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- 241001164374 Calyx Species 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 238000013329 compounding Methods 0.000 claims description 5
- 238000000354 decomposition reaction Methods 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 238000009288 screen filtration Methods 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims 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 claims description 3
- 239000004283 Sodium sorbate Substances 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 235000019250 sodium sorbate Nutrition 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 abstract 1
- 241000109329 Rosa xanthina Species 0.000 abstract 1
- 235000004789 Rosa xanthina Nutrition 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 238000005457 optimization Methods 0.000 abstract 1
- 244000181025 Rosa gallica Species 0.000 description 5
- 235000000533 Rosa gallica Nutrition 0.000 description 5
- 239000002932 luster Substances 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 235000015110 jellies Nutrition 0.000 description 4
- 239000008274 jelly Substances 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 229930192334 Auxin Natural products 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 239000002363 auxin Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000010413 gardening Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- SEOVTRFCIGRIMH-UHFFFAOYSA-N indole-3-acetic acid Chemical compound C1=CC=C2C(CC(=O)O)=CNC2=C1 SEOVTRFCIGRIMH-UHFFFAOYSA-N 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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 a soft rose cake and a preparation method thereof. The soft rose cake comprises, by weight, 12-15 parts of rose filling, 55-75 parts of preserved-fruit syrup, 13-20 parts of isomaltulose, 0.5-1.5 parts of pectin, 0.4-1.0 part of citric acid, 0.4-1.0 part of sodium citrate, 0.4-1.0 part of malic acid and 0.03-0.04 part of potassium sorbate. The soft rose cake and the preparation method thereof have the advantages that color and fragrance can be maintained in the high-temperature processing process of follow-up products through optimization of rose filling processing technology; pulp is prepared step by step, the rose filling and other components are added step by step to enable other components to be reasonable, the color and the fragrance of roses are kept effectively, and the soft rose cake has better taste and color; the obtained soft rose cake looks transparent and smooth, and tastes soft, glutinous and elastic; addition of flavors and fragrances is not needed, and rose petals in the soft rose cake are bright red and colorful and can stimulate people's appetite.
Description
Technical field
The invention belongs to food processing technology field is and in particular to soft cake of a kind of Flos Rosae Rugosae and preparation method thereof.
Background technology
Yunnan is world-famous " flowers kingdom ", and because the natural conditions such as sunshine, soil are excellent, flowers effective ingredient contains
Amount is high, quality better, is one of most preferably natural base of the global production of flowers and plants, same to Colombia, Kenya are together by world's gardening
Boundary is known as three places being best suitable for developing edible flower deep processing.The edibility of flower is: not only has strong
Aesthstic color, is more rich in comprehensive nutritive value, flower contain 22 kinds of aminoacid of needed by human body, 16 kinds of vitamin, 27 kinds often
Amount and trace element, and the bioactive ingredients such as multiple lipoid nucleic acid, auxin, enzyme and antibiotics, are genuine
" plant essence ".Up to 96 kinds of flowers and useful to human body material in pollen, pollen exceeds than the nutritive value of milk, egg
7～8 times, such as in Flos Rosae Rugosae, the content of vc is more than 700 times of Fructus Mali pumilae, is 8 times of Fructus actinidiae chinensiss.Edible fresh flowers have medicinal well
It is worth and health value, meet the Diet concept of modern's integration of edible and medicinal herbs.
China just have from ancient times using Flos Rosae Rugosae as food custom.Flos Rosae Rugosae is rosaceous plant, and edible Flos Rosae Rugosae is attached most importance to
Lobe petal of red rose.Polyphyll red rose contains various trace elements, protein, fat, carbohydrate, more than ten kind of amino
Acid, soluble sugar, alkaloid and Determination of Vitamin C are high, and often to eat polyphyll red rose has the awake stomach of soothing liver-QI, promoting blood circulation of having a respite, beauty treatment
Skin care, makes us refreshing refreshing effect.
And polyphyll red rose is directly eaten raw or steep drink because astringent taste heavier, edible crowd is less.In addition, in view of fresh rose flower
Seasonality is stronger, and the persistent period is shorter, and the polyphyll red rose after harvesting is difficult to preserve.Mainly protected by the way of sugaring at present
It is used for after depositing processing stuffing material or the flower sauce of fresh rose flower cake, or make dry flower storage using air-drying.
If by conventional stuffing material or flower sauce be used for beverage, confection, in fruit jelly, because sugariness too leads to mouthfeel not good, and product
Outward appearance is not clear.If by dry flower be used for beverage, confection, in fruit jelly, though the degree of pool thoroughly of product can keep, in product, pattern is dark
Light, the fragrance of a flower almost completely without.If directly the fresh petal just taken being used for beverage, confection, in fruit jelly, needing due in preparation process
Heating, high temperature can lead to petal to fade and take away flowery odour simultaneously while moisture quickly volatilizees, and product is unsightly also no colored
Color, smell and taste.Therefore, at present in beverage, confection, the preparation of fruit jelly, essence and flavoring agent and pigment often need to be added to recover the perfume (or spice) of flower
Taste and color and luster, excite the edible desire of people.But it is edible that the product having additive cannot allow consumer trusts.
Content of the invention
For solving the above problems, the present invention provides soft cake of a kind of Flos Rosae Rugosae and preparation method thereof, with by optimizing component, no
Need additive to reduce sugariness, increase rose local flavor, and improve outward appearance so as to transparent, smooth.
The present invention is realized by following technical proposal: a kind of soft cake of Flos Rosae Rugosae, is grouped into by the group of following weight portion:
12～15 parts of Flos Rosae Rugosae stuffing material,
55～75 parts of fruit syrup,
13～20 parts of hydroxyl isomaltulose,
0.5～1.5 part of pectin,
0.4～1.0 part of citric acid,
0.4～1.0 part of sodium citrate,
0.4～1.0 part of malic acid,
0.03～0.04 part of potassium sorbate；
Described Flos Rosae Rugosae stuffing material is to be obtained through the following steps:
(1) Flos Rosae Rugosae pretreatment: pluck Flos Rosae Rugosae in 2～3 hours after the sunrise, and uniformly spread out within latter 3 hours in harvesting
Then petal is cleared up by dry in the sun 3～5 hours；
(2) dispensing: get the raw materials ready by the component of following weight portion: 30～35 parts of step (1) gained petal, 30～70 parts of sweeting agent, have
1～4 part of machine acid, 0.1～0.4 part of adjuvant；
(3) stirring and biological decomposition: standby for step (2) institute petal is added and is sufficiently stirred for after sweeting agent, organic acid and adjuvant
Until there being moisture to stop stirring when starting to overflow in petal, then it is placed in constant temperature standing 15～20 days at 0～8 DEG C at once, to realize
Low temperature fermentation, until aqueous liquids ooze out volume account for mixed material volume 30～40% when, move at 10～18 DEG C constant temperature standing
Aqueous liquids are made to convert to cement liquid to realize depth fermentation, until cement liquid is reached with the volume ratio of solid within 30～45 days
To (6～7): (3～4), obtain first product material；Be sufficiently stirred in this step be in order that moisture content in flower petal and
Various dryness deposits are sufficiently displaced from adjuvant (sweeting agent, organic acid and adjuvant), and constant temperature stands at 0～8 DEG C
It is to reach the moisture being sufficiently displaced from out in petal to seal intrinsic color and luster and fragrance in petal up for safekeeping to ferment simultaneously；Again 10～18
At DEG C, constant temperature standing is to allow the cell in petal enter resting state, finally make fragrance and bright color and luster all can forever be locked in viscous
In matter liquid and solid；
(4) oleo stock separates: step (3) gained first product material is carried out solid-liquid separation, gained solid is Flos Rosae Rugosae stuffing material.
The cleaning of described step (1) is to remove to spend the base of a fruit, bennet, blade, calyx, foreign body, insect, rotten flower, matter time flower etc. miscellaneous
Matter.
The sweeting agent of described step (2) is white sugar or Mel.
The organic acid of described step (2) is citric acid or malic acid.
The adjuvant of described step (2) is dehydroactic acid sodium or different vc sodium or potassium sorbate.
The constant temperature of described step (3) stands 15～20 days, periodically stirs once every 3～5 days during this period.
Another object of the present invention is to providing a kind of preparation method of the soft cake of Flos Rosae Rugosae, through following each step:
A, get the raw materials ready by the component of following weight portion:
12～15 parts of Flos Rosae Rugosae stuffing material,
55～75 parts of fruit syrup,
13～20 parts of hydroxyl isomaltulose,
0.5～1.5 part of pectin,
0.4～1.0 part of citric acid,
0.4～1.0 part of sodium citrate,
0.4～1.0 part of malic acid,
0.03～0.04 part of potassium sorbate；
B, infusion: the pectin in step a, high fructose syrup and hydroxyl isomaltulose mix homogeneously obtain pectin material；
The citric acid of sodium citrate, 0.2～0.4 part of malic acid and 0.2～0.4 part is added water after dissolving, be heated to 80～85
DEG C, and stir infusion under air pressure 0.3～0.4mpa, add pectin material infusion to after fully dissolve, with 80～120 purposes
Filter screen filtration, filters off impurity, and gained slurry continues infusion to 105～110 DEG C；
C, mediation: mix after remaining malic acid and citric acid are dissolved in water, make aqueous acid；
Add Flos Rosae Rugosae stuffing material in step b gained slurry, sequentially add aqueous acid and potassium sorbate, to be mixed uniform
To sugar liquid；
D, disk processed and baking: compounding fruit glaze agent is got ready on cool sugar plate, then step c gained sugar liquid is poured on cool sugar plate, treat
Carry out stripping and slicing after fully solidifying, then bake 24～36 hours at 40～60 DEG C, cooling obtains final product the soft cake of Flos Rosae Rugosae.
Described stripping and slicing is that the specification for 36mm × 36mm × 6mm carries out stripping and slicing by length × width × height.
The invention has the advantages that by the processing technique optimizing Flos Rosae Rugosae stuffing material, improving the local flavor of Flos Rosae Rugosae stuffing material,
Reduce the content of sweeting agent, ensureing stuffing material viscosity, realizing low temperature short fermentation on the premise of mouthfeel, improve production efficiency is low
Warm short fermentation is better than the traditional zymotic time, it is to avoid room temperature fermentation leads to the probability of stuffing material color and luster blackening, functions well as shield
Color protects fragrant effect, and this Flos Rosae Rugosae stuffing material can guarantee that and remains to Bao Sebao perfume in the high temperature working processes of subsequent product.The present invention
Substep prepares slurry, and Flos Rosae Rugosae stuffing material and other components substep are added, and is in harmonious proportion with sour water by temperature control, effectively increases
Add in the soft cake of Flos Rosae Rugosae Flos Rosae Rugosae composition so as to composition is more reasonable, and the main component of high fructose syrup and property are close to natural
Fruit juice, has fruit delicate fragrance, sense of taste aspect, and has refrigerant sense, and the color being effectively retained Flos Rosae Rugosae is fragrant, and taste color and luster is more preferably.Gained
Flos Rosae Rugosae soft cake appearance transparent, smoothness, soft taste sticks glutinous, high resilience.Not only employ Flos Rosae Rugosae stuffing material but also maintain flower
Taste, color, perfume (or spice), essence and flavoring agent and pigment, safety and Health need not be added.And in the soft cake of Flos Rosae Rugosae, roseleaf is scarlet, gloss, energy
Enduringly excite the edible desire of people.
Specific embodiment
With reference to embodiment, the present invention will be further described.
Embodiment 1
Preparation Flos Rosae Rugosae stuffing material:
(1) Flos Rosae Rugosae pretreatment: pluck Flos Rosae Rugosae in 2～3 hours after the sunrise, and uniformly spread out within latter 3 hours in harvesting
Dry in the sun 3～5 hours, then removes the impurity such as the flower base of a fruit in petal, bennet, blade, calyx, foreign body, insect, rotten flower, matter time flower；
(2) dispensing: get the raw materials ready by the component of following weight portion: 32 parts of step (1) gained petal, 50 parts of white sugar, 3 parts of citric acid,
0.3 part of dehydroactic acid sodium；
(3) stirring and biological decomposition: standby for step (2) institute petal is added and is sufficiently stirred for after sweeting agent, organic acid and adjuvant
Until there being moisture to stop stirring when starting to overflow in petal, then it is placed in constant temperature standing 16 days at 4 DEG C at once, during this period every 4
It is periodically stirred once, to realize low temperature fermentation, until aqueous liquids ooze out volume account for mixed material volume 30～40% when,
Moving to constant temperature standing at 15 DEG C makes aqueous liquids convert to cement liquid to realize depth fermentation, up to cement liquid and admittedly in 40 days
Till the volume ratio of type thing reaches 6.5:3.5, obtain first product material；
(4) oleo stock separates: step (3) gained first product material is carried out solid-liquid separation, gained solid is Flos Rosae Rugosae stuffing material.
The preparation soft cake of Flos Rosae Rugosae:
A, get the raw materials ready by the component of following weight portion:
13 parts of Flos Rosae Rugosae stuffing material,
65 parts of fruit syrup,
16 parts of hydroxyl isomaltulose,
1 part of pectin,
0.8 part of citric acid,
0.6 part of sodium citrate,
0.7 part of malic acid,
0.03 part of potassium sorbate；
B, infusion: the pectin in step a, high fructose syrup and hydroxyl isomaltulose mix homogeneously obtain pectin material；
The citric acid of sodium citrate, 0.3 part of malic acid and 0.3 part is added water after dissolving, be heated to 83 DEG C, and in air pressure
Stir infusion under 0.3mpa, add pectin material infusion to after fully dissolve, with the filter screen filtration of 100 mesh, filter off impurity,
Gained slurry continues infusion to 105～110 DEG C；
C, mediation: mix after remaining malic acid and citric acid are dissolved in water, make aqueous acid；
Add Flos Rosae Rugosae stuffing material in step b gained slurry, sequentially add aqueous acid and potassium sorbate, to be mixed uniform
To sugar liquid；
D, disk processed and baking: compounding fruit glaze agent is got ready on cool sugar plate, then step c gained sugar liquid is poured on cool sugar plate, treat
Carry out stripping and slicing by the specification that length × width × height is 36mm × 36mm × 6mm after fully solidifying, then bake 30 hours at 50 DEG C, cold
But obtain final product the soft cake of Flos Rosae Rugosae.
Embodiment 2
Preparation Flos Rosae Rugosae stuffing material:
(1) Flos Rosae Rugosae pretreatment: pluck Flos Rosae Rugosae in 2～3 hours after the sunrise, and uniformly spread out within latter 3 hours in harvesting
Dry in the sun 3～5 hours, then removes the impurity such as the flower base of a fruit in petal, bennet, blade, calyx, foreign body, insect, rotten flower, matter time flower；
(2) dispensing: get the raw materials ready by the component of following weight portion: 30 parts of step (1) gained petal, 30 parts of Mel, 1 part of malic acid, different
0.1 part of vc sodium；
(3) stirring and biological decomposition: standby for step (2) institute petal is added and is sufficiently stirred for after sweeting agent, organic acid and adjuvant
Until there being moisture to stop stirring when starting to overflow in petal, then it is placed in constant temperature standing 15 days at 0 DEG C at once, during this period every 3
It is periodically stirred once, to realize low temperature fermentation, until aqueous liquids ooze out volume account for mixed material volume 30～40% when,
Moving to constant temperature standing at 10 DEG C makes aqueous liquids convert to cement liquid to realize depth fermentation, up to cement liquid and admittedly in 30 days
Till the volume ratio of type thing reaches 6:4, obtain first product material；
(4) oleo stock separates: step (3) gained first product material is carried out solid-liquid separation, gained solid is Flos Rosae Rugosae stuffing material.
The preparation soft cake of Flos Rosae Rugosae:
A, get the raw materials ready by the component of following weight portion:
12 parts of Flos Rosae Rugosae stuffing material,
55 parts of fruit syrup,
13 parts of hydroxyl isomaltulose,
0.5 part of pectin,
0.4 part of citric acid,
0.4 part of sodium citrate,
0.4 part of malic acid,
0.03 part of potassium sorbate；
B, infusion: the pectin in step a, high fructose syrup and hydroxyl isomaltulose mix homogeneously obtain pectin material；
The citric acid of sodium citrate, 0.2 part of malic acid and 0.2 part is added water after dissolving, be heated to 80 DEG C, and in air pressure
Stir infusion under 0.3mpa, add pectin material infusion to after fully dissolve, with the filter screen filtration of 80 mesh, filter off impurity,
Gained slurry continues infusion to 105～110 DEG C；
C, mediation: mix after remaining malic acid and citric acid are dissolved in water, make aqueous acid；
Add Flos Rosae Rugosae stuffing material in step b gained slurry, sequentially add aqueous acid and potassium sorbate, to be mixed uniform
To sugar liquid；
D, disk processed and baking: compounding fruit glaze agent is got ready on cool sugar plate, then step c gained sugar liquid is poured on cool sugar plate, treat
Carry out stripping and slicing by the specification that length × width × height is 36mm × 36mm × 6mm after fully solidifying, then bake 36 hours at 40 DEG C, cold
But obtain final product the soft cake of Flos Rosae Rugosae.
Embodiment 3
Preparation Flos Rosae Rugosae stuffing material:
(1) Flos Rosae Rugosae pretreatment: pluck Flos Rosae Rugosae in 2～3 hours after the sunrise, and uniformly spread out within latter 3 hours in harvesting
Dry in the sun 3～5 hours, then removes the impurity such as the flower base of a fruit in petal, bennet, blade, calyx, foreign body, insect, rotten flower, matter time flower；
(2) dispensing: get the raw materials ready by the component of following weight portion: 35 parts of step (1) gained petal, 70 parts of Mel, 4 parts of malic acid, mountain
0.4 part of potassium sorbate；
(3) stirring and biological decomposition: standby for step (2) institute petal is added and is sufficiently stirred for after sweeting agent, organic acid and adjuvant
Until there being moisture to stop stirring when starting to overflow in petal, then it is placed in constant temperature standing 20 days at 8 DEG C at once, during this period every 5
It is periodically stirred once, to realize low temperature fermentation, until aqueous liquids ooze out volume account for mixed material volume 30～40% when,
Moving to constant temperature standing at 18 DEG C makes aqueous liquids convert to cement liquid to realize depth fermentation, up to cement liquid and admittedly in 45 days
Till the volume ratio of type thing reaches 7:3, obtain first product material；
(4) oleo stock separates: step (3) gained first product material is carried out solid-liquid separation, gained solid is Flos Rosae Rugosae stuffing material.
The preparation soft cake of Flos Rosae Rugosae:
A, get the raw materials ready by the component of following weight portion:
15 parts of Flos Rosae Rugosae stuffing material,
75 parts of fruit syrup,
20 parts of hydroxyl isomaltulose,
1.5 parts of pectin,
1.0 parts of citric acid,
1.0 parts of sodium citrate,
1.0 parts of malic acid,
0.04 part of potassium sorbate；
B, infusion: the pectin in step a, high fructose syrup and hydroxyl isomaltulose mix homogeneously obtain pectin material；
The citric acid of sodium citrate, 0.4 part of malic acid and 0.4 part is added water after dissolving, be heated to 85 DEG C, and in air pressure
Stir infusion under 0.4mpa, add pectin material infusion to after fully dissolve, with the filter screen filtration of 120 mesh, filter off impurity,
Gained slurry continues infusion to 105～110 DEG C；
C, mediation: mix after remaining malic acid and citric acid are dissolved in water, make aqueous acid；
Add Flos Rosae Rugosae stuffing material in step b gained slurry, sequentially add aqueous acid and potassium sorbate, to be mixed uniform
To sugar liquid；
D, disk processed and baking: compounding fruit glaze agent is got ready on cool sugar plate, then step c gained sugar liquid is poured on cool sugar plate, treat
Carry out stripping and slicing by the specification that length × width × height is 36mm × 36mm × 6mm after fully solidifying, then bake 24 hours at 60 DEG C, cold
But obtain final product the soft cake of Flos Rosae Rugosae.
Comparative example 1: same as Example 1, only Flos Rosae Rugosae stuffing material is replaced with conventional tradition stuffing material, that is, after the mixing of stuffing material raw material often
Warm standing for fermentation, and fermentation time is not limited.
Comparative example 2: same as Example 1, only step b, c is replaced with: malic acid and citric acid all once add, with
Flos Rosae Rugosae stuffing material and potassium sorbate is added after the mixing of pectin material.
| Outward appearance | Mouthfeel | The color perfume retention time | |
| Comparative example 1 | Muddy, adhesion, in cake body, petal is kermesinus | Sugariness is high, and the fragrance of a flower is lightly seasoned | After 32 days, petal is furvous, no flowery odour |
| Comparative example 2 | Transparent, smooth, in cake body, petal is cerise | High resilience, flowery odour is dense | After 28 days, petal is furvous, no flowery odour |
| Embodiment 1 | Transparent, smooth, in cake body, petal is cerise | Mellow in taste, soft glutinous glutinous, the fragrance of flowers is strong | After 360 days, petal has dim sense, but the fragrance of flowers is strong |
Claims (8)
1. a kind of soft cake of Flos Rosae Rugosae is it is characterised in that be grouped into by the group of following weight portion:
12～15 parts of Flos Rosae Rugosae stuffing material,
55～75 parts of fruit syrup,
13～20 parts of hydroxyl isomaltulose,
0.5～1.5 part of pectin,
0.4～1.0 part of citric acid,
0.4～1.0 part of sodium citrate,
0.4～1.0 part of malic acid,
0.03～0.04 part of potassium sorbate；
Described Flos Rosae Rugosae stuffing material is to be obtained through the following steps:
(1) Flos Rosae Rugosae pretreatment: pluck Flos Rosae Rugosae in 2～3 hours after the sunrise, and uniformly spread out within latter 3 hours in harvesting
Then petal is cleared up by dry in the sun 3～5 hours；
(2) dispensing: get the raw materials ready by the component of following weight portion: 30～35 parts of step (1) gained petal, 30～70 parts of sweeting agent, have
1～4 part of machine acid, 0.1～0.4 part of adjuvant；
(3) stirring and biological decomposition: standby for step (2) institute petal is added and is sufficiently stirred for after sweeting agent, organic acid and adjuvant
Until there being moisture to stop stirring when starting to overflow in petal, then it is placed in constant temperature standing 15～20 days at 0～8 DEG C at once, to realize
Low temperature fermentation, until aqueous liquids ooze out volume account for mixed material volume 30～40% when, move at 10～18 DEG C constant temperature standing
Aqueous liquids are made to convert to cement liquid to realize depth fermentation, until cement liquid is reached with the volume ratio of solid within 30～45 days
To (6～7): (3～4), obtain first product material；
(4) oleo stock separates: step (3) gained first product material is carried out solid-liquid separation, gained solid is Flos Rosae Rugosae stuffing material.
2. the soft cake of Flos Rosae Rugosae according to claim 1 it is characterised in that: the cleaning of described step (1) is to remove the flower base of a fruit, flower
Stalk, blade, calyx, foreign body, insect, rotten flower, matter time flower.
3. the soft cake of Flos Rosae Rugosae according to claim 1 it is characterised in that: the sweeting agent of described step (2) be white sugar or
Mel.
4. the soft cake of Flos Rosae Rugosae according to claim 1 it is characterised in that: the organic acid of described step (2) be citric acid or
Malic acid.
5. the soft cake of Flos Rosae Rugosae according to claim 1 it is characterised in that: the adjuvant of described step (2) is dehydroactic acid sodium
Or different vc sodium or potassium sorbate.
6. the soft cake of Flos Rosae Rugosae according to claim 1 it is characterised in that: the constant temperature of described step (3) stands 15～20 days,
Periodically stirred once every 3～5 days during this period.
7. a kind of preparation method of the soft cake of Flos Rosae Rugosae is it is characterised in that through following each step:
A, get the raw materials ready by the component of following weight portion:
12～15 parts of Flos Rosae Rugosae stuffing material,
55～75 parts of fruit syrup,
13～20 parts of hydroxyl isomaltulose,
0.5～1.5 part of pectin,
0.4～1.0 part of citric acid,
0.4～1.0 part of sodium citrate,
0.4～1.0 part of malic acid,
0.03～0.04 part of potassium sorbate；
B, infusion: the pectin in step a, high fructose syrup and hydroxyl isomaltulose mix homogeneously obtain pectin material；
The citric acid of sodium citrate, 0.2～0.4 part of malic acid and 0.2～0.4 part is added water after dissolving, be heated to 80～85
DEG C, and stir infusion under air pressure 0.3～0.4mpa, add pectin material infusion to after fully dissolve, with 80～120 purposes
Filter screen filtration, filters off impurity, and gained slurry continues infusion to 105～110 DEG C；
C, mediation: mix after remaining malic acid and citric acid are dissolved in water, make aqueous acid；
Add Flos Rosae Rugosae stuffing material in step b gained slurry, sequentially add aqueous acid and potassium sorbate, to be mixed uniform
To sugar liquid；
D, disk processed and baking: compounding fruit glaze agent is got ready on cool sugar plate, then step c gained sugar liquid is poured on cool sugar plate, treat
Carry out stripping and slicing after fully solidifying, then bake 24～36 hours at 40～60 DEG C, cooling obtains final product the soft cake of Flos Rosae Rugosae.
8. preparation method according to claim 1 it is characterised in that: described stripping and slicing be by length × width × height for 36mm ×
The specification of 36mm × 6mm carries out stripping and slicing.
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| CN102166014A (en) * | 2011-03-10 | 2011-08-31 | 昆明七彩云花鲜花食品有限公司 | Flower stuffing and preparation method thereof |
| CN102178317A (en) * | 2011-04-13 | 2011-09-14 | 禹治云 | Rose beverage and preparation method thereof |
| CN102224876A (en) * | 2011-06-04 | 2011-10-26 | 四川茂华食品有限公司 | Fruit/vegetable cake and preparation process thereof |
| 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 |
| CN104489842A (en) * | 2015-01-13 | 2015-04-08 | 中国农业大学 | Small red bean rose nutrient beverage and preparation method thereof |
| CN104664318A (en) * | 2015-02-05 | 2015-06-03 | 云南玖香鲜花食品科技有限公司 | Flower sauce and preparation method thereof |
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2016
- 2016-08-31 CN CN201610779795.XA patent/CN106360695A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102166014A (en) * | 2011-03-10 | 2011-08-31 | 昆明七彩云花鲜花食品有限公司 | Flower stuffing and preparation method thereof |
| CN102178317A (en) * | 2011-04-13 | 2011-09-14 | 禹治云 | Rose beverage and preparation method thereof |
| CN102224876A (en) * | 2011-06-04 | 2011-10-26 | 四川茂华食品有限公司 | Fruit/vegetable cake and preparation process thereof |
| 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 |
| CN104489842A (en) * | 2015-01-13 | 2015-04-08 | 中国农业大学 | Small red bean rose nutrient beverage and preparation method thereof |
| CN104664318A (en) * | 2015-02-05 | 2015-06-03 | 云南玖香鲜花食品科技有限公司 | Flower sauce and preparation method thereof |
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