CN106417528A - Jasmine cake and production method thereof - Google Patents

Abstract

The invention discloses a jasmine cake and a production method thereof, wherein the jasmine cake comprises the following active ingredients in parts by weight: 25-40 parts of flour, 30-50 parts of mung beans, 10-20 parts of white granulated sugar, 5-8 parts of vegetable oil, 8-12 parts of trehalose, 2-5 parts of edible salt, 3-5 parts of potassium sorbate, 3-6 parts of sodium dehydroacetate, 3-7 parts of jasmine flower sesame oil, 25-40 parts of fresh jasmine petals and 5-10 parts of cheese; the raw materials are uniformly mixed and then are pressed and formed by a sandwich forming machine to obtain the product. Through the raw materials and the production method, the product has unique flavor, can keep the unique flavor for a long time, has the characteristics of pure, loose, fragrant and soft mouthfeel, and has the characteristics of strong jasmine fragrance, capability of stimulating appetite, residual fragrance in the mouth, long fresh-keeping period, long storage period and the like.

Description

Jasmine cake and production method thereof

technical field

The invention belongs to the field of mung bean cake food, and in particular relates to a jasmine cake with rich jasmine fragrance and a production method thereof.

Background technique

Mung bean cake is one of the famous Han specialty pastries. According to taste, mung bean cake can be divided into south and north. The north is the Beijing style. It is made without adding any oil. Although it is soft in the mouth, it has no oily feeling. It is also called "dry bean cake". South includes Suzhou style and Yang style, which need to add oil when making, and the taste is soft and delicate.

Mung bean cake is said to be ancient Chinese. In order to seek health and safety during the Dragon Boat Festival, in addition to eating zongzi, people also drank realgar wine, ate mung bean cake and salted duck eggs. Xia's disease.

Jasmine, also known as jasmine, is a collective name for evergreen shrubs or vines of the genus Jasminum in the Oleaceae family. It is native to India and Pakistan. It has been introduced and widely planted in China. Jasmine likes a warm, humid and sunny environment. Its leaves are emerald green, its flowers are white and its aroma is strong. It is the most common aromatic potted plant. In the jasmine genus, the most famous one is Jasminum sambac , which is commonly known as jasmine. Jasmine has good health and beauty effects and can be used for diet. Hengxian County, Guangxi is known as the hometown of jasmine. Because of its unique geographical location, natural climate and unique soil quality, high-quality jasmine has been cultivated, and many related industries have been deduced through jasmine to benefit one side.

The ancients once described the fragrance of jasmine like this: "It is clear and fragrant, and it is the crown of all flowers." It can be seen that the fragrance of jasmine has been deeply loved by people since ancient times.

There are also some open literatures related to mung bean cake through retrieval, which are listed as follows:

1. Chinese patent <application number> 201610357925.0 <invention name> a jasmine soft cake and its preparation method <applicant> Rao Shizhu <address> No. 12 Jixian South Road, Daguan District, Anqing City, Anhui Province <inventor> Rao Shizhu <abstract > The present invention discloses a jasmine soft cake and a preparation method thereof. The jasmine soft cake consists of 75-80 parts of glutinous rice flour, 50-60 parts of water, 8-10 parts of dried jasmine, 8-12 parts of white sugar, 2-4 parts of honey, and 5 parts of black rice flour. Water can be boiled. The present invention expands the application range of jasmine to the production of solid food, increases the types of cakes, endows the cakes with unique medical value, and enriches the nutrition, functionality and diversity of food.

2. Chinese Patent <Application No.> 201510625541.8 <Invention Name> A Production Method of Osmanthus Mung Bean Cake <Applicant> Qidong Changjiang Luggage Factory <Address> No. 8, Xinghe Road, Hehe Town, Qidong City, Nantong City, Jiangsu Province <Inventor >>Wu Yuqin<Abstract> The present invention relates to a production method of sweet-scented osmanthus mung bean cake, which is characterized in that the method comprises the following steps: 1) mixing and stirring mung bean flour and glutinous rice flour and steaming in a pot; 2) steaming Mix mung bean flour and glutinous rice flour with sugar powder, and sieve; 3) Add the cooked oil to the sifted noodles, and use a blender to make it evenly, without small lumps; 4) Add sugar osmanthus and osmanthus juice, and stir until completely Mix well; 5) Put the mixed mung bean powder into the mold, compact it with a machine, and release the mold; 6) Add preservatives or deoxidizers to the formed osmanthus mung bean cake, seal it through sterilization, and then put it into a packaging box. After labeling and stamping the production date, the statistics will be handed over to the finished product warehouse for inspection and storage, and they will be sold on the market.

3. Chinese Patent <Application No.> 200910141882. 2 <Invention Name> A Mung Bean Cake and Its Preparation Method <Applicant> Yang Jiayun <Address> No. 36 Shangmao Street, Dachong Township, Huidong County, Sichuan Province <Inventor> Yang Jiayun <Abstract> This The invention provides a kind of mung bean cake, which is prepared from tartary buckwheat flour, mung bean powder, glucose and vegetable oil as main raw materials. The mung bean cake invented has good taste, fragrance, long shelf life and health care function, providing consumers with new choices.

The technical documents disclosed above are not similar to this technical solution, and none of the published documents have been disclosed; the color and mouthfeel of the mung bean cake produced by the preparation process used have not achieved the expected effect, and they are relatively dry and easy to eat. Sticking to the mouth can also easily cause the unbitten part to fall off, resulting in waste; the fresh-keeping effect is not good.

In order to overcome the above-mentioned defects, it is necessary to carry out technical innovation in order to effectively solve the defects existing in the prior art.

Contents of the invention

The purpose of the present invention is to address the defects of the prior art, to provide a method of adding jasmine to change the food characteristics, and at the same time supplementing trehalose, potassium sorbate and sodium dehydroacetate, so that the product has a unique flavor and can maintain the flavor for a long time , so that the product has the characteristics of pure taste, pine, fragrance, softness, etc., and the strong jasmine fragrance can arouse a large appetite, the entrance has a lingering fragrance, a long fresh-keeping period and a long storage period. The jasmine cake and its production method.

In order to realize above-mentioned object of the present invention, the concrete technical scheme that adopts is:

A jasmine flower cake is made from the following raw materials in parts by weight:

25-40 parts of flour, 30-50 parts of mung beans, 10-20 parts of white sugar

5-8 parts of vegetable oil, 8-12 parts of trehalose, 2-5 parts of edible salt

Potassium sorbate 3-5 parts Sodium dehydroacetate 3-6 parts Jasmine sesame oil 0.2-0.5 parts

5-10 parts of fresh jasmine petals, 5-10 parts of cheese.

The production method described above comprises the following steps:

(1) Take mung beans for screening to remove impurities and rotten mung beans, put the screened mung beans into the pot and cook for 5-6 minutes, take them out, put them in a basin and soak them in clean water for 8-12 hours; then put the soaked mung beans Carry out dehulling, make dehulled mung bean, standby;

(2) Put the above-mentioned peeled mung beans in a steamer, and add an appropriate amount of pure water to cook for 4 to 6 hours;

(3) Put the mung beans and flour obtained after steaming into the dough mixer, add an appropriate amount of pure water, and stir well to make mung bean flour dough;

(4) Put the mung bean flour dough in the mixer, then add white sugar, trehalose, edible salt, potassium sorbate, sodium dehydroacetate, jasmine oil and fresh jasmine petals, stir well, then add vegetable oil and appropriate amount of pure water, and continuously stirred to make fabrics, and then put the fabrics in the refrigerator to stand for 6-8 hours;

(5) Put the above-mentioned fabrics that have been placed in the refrigerator into the forming machine, spread the fabrics evenly, press and shape the forming machine, and discharge the material to obtain a molded jasmine cake;

(6) Put the formed jasmine flower cake in step (5) into the oven for baking. The temperature of the baking surface fire is controlled at 170°C-185°C, the temperature of the primer fire is controlled at 155°C-165°C, and the baking time is 13 ~18 minutes, take it out, put it in a dry and hygienic environment for cooling, and you will get the jasmine flower cake;

(7) Packaging of the finished product: putting the cooled jasmine cake in the above step (6) into a packaging machine for sealing and packaging to obtain the finished jasmine cake.

The minced fresh jasmine petals mentioned above are obtained by pulverizing fresh jasmine petals.

Above-mentioned fresh jasmine petals are processed by jasmine, and described processing technology is:

(1) Flower picking, pick flowers from 16:00 to 18:00 in the afternoon, choose jasmine flower buds with large buds, high yield, and good quality for picking; after harvesting, do not press tightly when shipping, and use ventilated baskets to store flowers, and do not use plastic bag or drum;

(2) Spread to cool, place the picked jasmine flower buds in a constant temperature basement, the temperature of the constant temperature basement is controlled at 22°C to 25°C, and the relative humidity is 70% to 80%; spread them evenly on the shelf to avoid stacking,

(3) Take flowers, take out the jasmine flowers in the constant temperature basement according to the demand, put them in a constant temperature workshop with a temperature controlled at 30°C to 38°C, and control the ventilation and oxygen in the workshop. The opening rate of jasmine flowers reaches 70%~ 80% of the flowers are picked and screened immediately;

(4) Sieve flowers to take petals, screen the above-mentioned jasmine flowers that have bloomed through mechanical vibration, screen out large and good jasmine flowers, and collect petals from the screened jasmine flowers, and spread the collected petals evenly on the prepared on a flat plate; serve fresh jasmine petals.

The above-mentioned vegetable oil is refined vegetable oil, and the refined vegetable oil is any one of refined sesame oil, refined peanut oil, refined soybean oil, refined rapeseed oil, refined rapeseed oil or refined olive oil.

Above-mentioned jasmine essential oil is the jasmine oil that jasmine flower obtains through steam distillation.

above mentioned flour

The above-mentioned sodium dehydroacetate is a food-grade additive.

The above-mentioned potassium sorbate is a food-grade additive.

Mung bean, Latin scientific name: Vigna radiata (Linn.) Wilczek , one of the most common grains, in the hot summer, we will eat delicious and refreshing mung bean soup. Mung bean is the traditional bean food of our people. Rich in various vitamins, calcium, phosphorus, iron and other minerals [nature and flavor] sweet, cold in nature, non-toxic [functions and indications] cooking, reducing swelling and lowering qi, pressing heat and detoxifying. Take raw and twisted juice to treat erysipelas, troublesome heat and rubella, the medicine stone is activated, and the hot air rushes to the dolphin ("Kaibao"). Treat cold and heat, stop diarrhea and dysentery, promote urination and fullness (Si Miao). Thick stomach. Make a pillow, improve eyesight, and control head wind and headache. In addition to vomiting ("Rihua"). Replenishing vitality, harmonizing the five internal organs, calming the spirit, running the twelve meridians, removing floating wind, moisturizing the skin, it is advisable to eat it regularly. Boil the juice to relieve thirst (Meng Shen). Eliminates all poisons from herbs, cattle, horses, gold and stones (Ning Yuan). Control pox poison, benefit swelling.

Vegetable oil is a compound composed of unsaturated fatty acid and glycerol. It is widely distributed in nature and is the oil obtained from the fruit, seed and germ of plants. Such as peanut oil, soybean oil, linseed oil, castor oil, rapeseed oil, etc. The main components of vegetable oil are esters of straight-chain higher fatty acids and glycerol. In addition to palmitic acid, stearic acid and oleic acid, fatty acids also contain a variety of unsaturated acids, such as erucic acid, oleic acid, and ricinoleic acid. Edible vegetable oil mainly contains vitamin E, K, calcium, iron, phosphorus, potassium and other minerals, fatty acids, etc. Fatty acids in vegetable oils make the skin moisturized and shiny. It is necessary to ensure the content of fat in the human diet. If the human body does not consume enough oil for a long time, and the body lacks fat for a long time, it will cause malnutrition, poor physical strength, weight loss, and even lose the ability to work. Edible vegetable oil is an important non-staple food for human beings. It is mainly used in cooking, cakes, canned food, etc. It can also be processed into vegetable oil, margarine, baking oil, etc. for human consumption.

Trehalose is also known as leaking sugar, mushroom sugar and so on. It is a safe and reliable natural sugar. Trehalose is a non-reducing sugar composed of two glucose molecules with 1,1-glycosidic bonds. There are three isomers, namely trehalose (α, α), isotrehalose (β, β) and new trehalose ( α, β), and has a non-specific protective effect on a variety of biologically active substances. Trehalose is widely found in many edible animals, plants and microorganisms in nature, such as mushrooms, seaweed, beans, shrimp, bread, beer and yeast fermented foods that people eat in daily life. sugar.

The characteristics of trehalose are: 1. The sweetness of trehalose is 45% of that of sucrose, and its mild and refreshing sweetness and just right sweetness are incomparable to that of sucrose. After trehalose is blended with food materials, its light and low sweetness can highlight the original flavor of food materials. 2. Trehalose is a non-reducing sugar. When it coexists with amino acids and proteins, it will not cause browning (Maillard reaction) even if it is heated. It is very suitable for foods and beverages that require heat treatment or high temperature storage. 3. Because trehalose has an excellent anti-starch aging effect, it can receive good results when applied to rice and noodle foods rich in starch, and this effect is more prominent under low humidity or freezing conditions. 4. Trehalose is the most stable sugar among natural disaccharides. Even if it is heated at 100°C and pH 3.0 for 30 minutes, it will not be colored or decomposed. 5. Trehalose can well prevent denaturation of protein during freezing, high temperature or drying. Adding trehalose to various protein-containing foods can effectively protect the natural structure of protein molecules and keep the flavor and texture of the food unchanged. 6. Some foods are not hygroscopic by themselves, but when sugar substances such as sucrose are added, the hygroscopicity will be greatly increased, which will affect the flavor and storage period of the food itself. And even if the relative humidity reaches 95%, trehalose still does not absorb moisture. 7. Trehalose has a synergistic enhancement effect on the sweetness and aroma of food, and can improve the sweetness quality of other synthetic sweeteners such as aspartame. It can also alleviate and partially cover other bad tastes, reduce astringency and bitterness, Moderates some sourness. 8. Trehalose, like sucrose and maltose, is a nutritious substance that is easily absorbed by the small intestine as energy (4 kcal per gram of trehalose), but trehalose has a more stable blood sugar level. This unique characteristic, This makes trehalose ideal for use in formulated beverages to provide energy and reduce fatigue and stress.

Potassium sorbate, foreign name: Potassium sorbate , colorless to white scaly crystal or crystalline powder, odorless or slightly odorous. Unstable in air. Can be oxidized and colored. Molecular weight 150.22. Hygroscopic. Soluble in water and ethanol. It is mainly used as a food preservative, which is an acidic preservative, and the use of organic acids to improve the antiseptic reaction effect. It is prepared from potassium carbonate or potassium hydroxide and sorbic acid. Potassium sorbate can effectively inhibit the activity of mold, yeast and aerobic bacteria, so as to effectively prolong the storage time of food and maintain the original flavor of food. When we buy packaged (or canned) food, we often see the words "sorbic acid" or "potassium sorbate" in the ingredients. In fact, they are commonly used food additives.

Sodium dehydroacetate, foreign name: Sodium dehydroacetate , also known as sodium dehydroacetate monohydrate, the chemical name is 3-(1-hydroxyethylidene)-6-methyl-1,2-pyran-2,4 Sodium (3H)-diketone (sodium 3-acetyl-6-methyl-2-oxo-2H-pyran-4-olate; 2H-pyran-2,4(3H)-dione). The molecular formula is C ₈ H ₇ NaO ₄ ; it is a new generation of food antiseptic and preservative, which has a good inhibitory effect on mold, yeast and bacteria. It is widely used in the processing industry of beverage, food and feed, and can prolong the storage period and avoid Mildew loss. Its mechanism of action is to effectively penetrate into the cell body and inhibit the respiration of microorganisms, so as to achieve anti-corrosion, anti-mildew, fresh-keeping and moisturizing effects.

Jasmine, English name: Jasmine , is the collective name for evergreen shrubs or vines of the genus Jasminum in the Oleaceae family. It is native to India and Pakistan. It has been introduced and widely planted in China. Jasmine likes a warm, humid and sunny environment. Its leaves are emerald green, its flowers are white and its aroma is strong. It is the most common aromatic potted plant. In the jasmine genus, the most famous one is Jasminum sambac , which is commonly known as jasmine. Jasmine has good health and beauty effects and can be used for diet. Jasmine ingredients include benzyl alcohol or its lipids, jasmone, linalool, benzoic acid linaloyl ester, etc., and also contain substances such as indole and jasmine lactone. [Functions and Indications] Regulating qi and harmonizing neutralization, dispelling stagnation and eliminating filth. Cure mainly diarrhea and abdominal pain, conjunctival congestion and swelling pain, sores, swelling and poisoning.

Compared with the prior art, the present invention has outstanding substantive features and significant progress:

1. The present invention adopts jasmine, jasmine sesame oil, potassium sorbate, sodium dehydroacetate and trehalose, fully utilizes the characteristics of each raw material, and then adopts the production method of the present invention, so that the product has a unique flavor and can maintain the unique flavor for a long time. The unique flavor makes the jasmine cake products produced have a pure, pine, fragrant and soft taste, plus a strong jasmine fragrance, which can arouse a large appetite, have a lingering fragrance in the mouth, and have a long fresh-keeping period and a long storage period.

2. The present invention adopts an oven for baking, and the baking temperature can be effectively controlled. The surface color of the baked cake is light yellow, without burnt smell, and the baking process does not destroy the chemical composition of the raw materials, nor does it produce any The chemical reaction ensures the health and safety of the food, making the pastry pure in taste, crisp in taste, but not dry, and the periphery of the gap will not crack and fall off.

3. Trehalose is added in the present invention. Trehalose has long-lasting sweetness, non-reducing sugar, heat and acid resistance, good crystallinity, low hygroscopicity, inhibition of fat rot, taste and aroma, cell tissue stabilization and maintenance The freshness effect and other characteristics make the produced products maintain a long-lasting taste, pure fragrance, and a long fresh-keeping period. Keep the original flavor of the product for a long time.

4. The present invention also adopts potassium sorbate and sodium dehydroacetate as high-quality food additives, all of which are non-toxic and tasteless, and human body intake will not cause any damage or influence, but can have a good quality preservation effect on food, and can be more It can maintain the original flavor of the product for a long time, and can also inhibit the mildew of the product, making the product safe and healthy.

5. The present invention adds jasmine and jasmine sesame oil, and uses the characteristics of jasmine to increase the flavor of food and also improve the fragrance of the product. This kind of fragrance is rich and pleasant, so that people can't wait to taste it when they smell it. It can also have a lingering fragrance in the mouth, which makes people aftertaste, which greatly improves the taste and fragrance of the product; at the same time, jasmine also has the characteristics of regulating qi and neutralizing, opening up depression and eliminating pollution.

6. The invention adds edible vegetable oil, which is rich in vitamins and various trace elements, which can supplement the human body's demand for these substances, and at the same time add luster to the product, making the surface more beautiful, and the taste more delicate and refreshing.

detailed description

The present invention will now be described in further detail in conjunction with the embodiments of the present invention.

Example 1: 25 parts of flour, 30 parts of mung beans, 10 parts of white sugar, 5 parts of vegetable oil

8 parts of trehalose, 2 parts of edible salt, 3 parts of potassium sorbate, 3 parts of sodium dehydroacetate

0.2 parts of jasmine sesame oil, 5 parts of fresh jasmine petals, and 5 parts of cheese.

Example 2: 32 parts of flour, 40 parts of mung beans, 15 parts of white sugar, 6 parts of vegetable oil

10 parts of trehalose, 3 parts of edible salt, 4 parts of potassium sorbate, 4 parts of sodium dehydroacetate

0.3 parts of jasmine sesame oil, 7 parts of fresh jasmine petals, and 7 parts of cheese.

Example 3: 33 parts of flour, 45 parts of mung beans, 18 parts of white sugar, 7 parts of vegetable oil

11 parts of trehalose, 4 parts of edible salt, 4 parts of potassium sorbate, 5 parts of sodium dehydroacetate

0.4 parts of jasmine sesame oil, 8 parts of fresh jasmine petals, and 8 parts of cheese.

Example 4: 40 parts of flour, 50 parts of mung beans, 20 parts of white sugar, 8 parts of vegetable oil

12 parts of trehalose, 5 parts of edible salt, 5 parts of potassium sorbate, 6 parts of sodium dehydroacetate

0.5 parts of jasmine sesame oil, 10 parts of fresh jasmine petals, and 10 parts of cheese.

Example 1:

A kind of jasmine cake, described production method comprises the following steps:

(1) Screen mung beans to remove impurities and rotten mung beans. Put the screened mung beans into a pot and cook for 5 minutes, take them out, and soak them in water for 8 hours in a basin; peel the soaked mung beans to make Peeled mung beans, set aside;

(2) Put the above-mentioned peeled mung beans in a steamer, and add an appropriate amount of pure water to cook for 4 hours;

(3) Put the mung beans and flour obtained after steaming into the dough mixer, add an appropriate amount of pure water, and stir well to make mung bean flour dough;

(4) Put the mung bean flour dough in the mixer, then add white sugar, trehalose, edible salt, potassium sorbate, sodium dehydroacetate, jasmine oil and fresh jasmine petals, stir well, then add vegetable oil and appropriate amount of pure water, and constantly stirred to make the fabric, and then put the fabric in the refrigerator to stand for 6 hours;

(5) Put the above-mentioned fabrics that have been placed in the refrigerator into the forming machine, spread the fabrics evenly, press and shape the forming machine, and discharge the material to obtain a molded jasmine cake;

(6) Put the formed jasmine cake in step (5) into the oven for baking. The temperature of the baking surface fire is controlled at 170°C, the temperature of the bottom fire is controlled at 155°C, and the baking time is 13 minutes. Take it out and put it in a Cool in a dry and hygienic environment to get jasmine cake;

(7) Finished product packaging, put the cooled jasmine cake in the above step (6) into a packaging machine for sealing and packaging to obtain the finished jasmine cake. The net content of the first three finished products in the finished package is required to be greater than 85g.

Example 2:

A kind of jasmine cake, described production method comprises the following steps:

(1) Screen the mung beans to remove impurities and rotten mung beans. Put the screened mung beans into the pot and cook for 6 minutes, take them out, and soak them in water for 9 hours in a basin; then peel the soaked mung beans to make Peeled mung beans, set aside;

(2) Put the above-mentioned peeled mung beans in a steamer, and add an appropriate amount of pure water to cook for 5 hours;

(3) Put the mung beans and flour obtained after steaming into the dough mixer, add an appropriate amount of pure water, and stir well to make mung bean flour dough;

(4) Put the mung bean flour dough in the mixer, then add white sugar, trehalose, edible salt, potassium sorbate, sodium dehydroacetate, jasmine oil and fresh jasmine petals, stir well, then add vegetable oil and appropriate amount of pure water, and constantly stirred to make fabrics, and then placed the fabrics in the refrigerator to stand for 7 hours;

(5) Put the above-mentioned fabrics that have been placed in the refrigerator into the forming machine, spread the fabrics evenly, press and shape the forming machine, and discharge the material to obtain a molded jasmine cake;

(6) Put the formed jasmine cake in step (5) into the oven for baking. The temperature of the baking surface fire is controlled at 175°C, the temperature of the bottom fire is controlled at 160°C, and the baking time is 15 minutes. Take it out and put it in a Cool in a dry and hygienic environment to get jasmine cake;

(7) Finished product packaging, put the cooled jasmine cake in the above step (6) into a packaging machine for sealing and packaging to obtain the finished jasmine cake. The net content of the first three finished products in the finished package is required to be greater than 85g.

Example 3:

A kind of jasmine cake, described production method comprises the following steps:

(1) Screen the mung beans to remove impurities and rotten mung beans. Put the screened mung beans into the pot and cook for 5 minutes, take them out, and soak them in water for 11 hours in a basin; then peel the soaked mung beans to make Peeled mung beans, set aside;

(2) Put the above-mentioned peeled mung beans in a steamer, and add an appropriate amount of pure water to cook for 5 hours;

(3) Put the mung beans and flour obtained after steaming into the dough mixer, add an appropriate amount of pure water, and stir well to make mung bean flour dough;

(4) Put the mung bean flour dough in the mixer, then add white sugar, trehalose, edible salt, potassium sorbate, sodium dehydroacetate, jasmine oil and fresh jasmine petals, stir well, then add vegetable oil and appropriate amount of pure water, and constantly stirred to make fabrics, and then placed the fabrics in the refrigerator to stand for 7 hours;

(5) Put the above-mentioned fabrics that have been placed in the refrigerator into the forming machine, spread the fabrics evenly, press and shape the forming machine, and discharge the material to obtain a molded jasmine cake;

(6) Put the formed jasmine cake in step (5) into the oven for baking. The temperature of the baking surface fire is controlled at 180°C, the temperature of the bottom fire is controlled at 162°C, and the baking time is 16 minutes. Take it out and put it in a Cool in a dry and hygienic environment to get jasmine cake;

(7) Finished product packaging, put the cooled jasmine cake in the above step (6) into a packaging machine for sealing and packaging to obtain the finished jasmine cake. The net content of the first three finished products in the finished package is required to be greater than 85g.

Example 4:

A kind of jasmine cake, described production method comprises the following steps:

(1) Screen mung beans to remove impurities and rotten mung beans. Put the screened mung beans into a pot and cook for 6 minutes, take them out, and soak them in water for 12 hours in a basin; then peel the soaked mung beans to make Peeled mung beans, set aside;

(2) Put the above-mentioned peeled mung beans in a steamer, and add an appropriate amount of pure water to cook for 6 hours;

(3) Put the mung beans and flour obtained after steaming into the dough mixer, add an appropriate amount of pure water, and stir well to make mung bean flour dough;

(4) Put the mung bean flour dough in the mixer, then add white sugar, trehalose, edible salt, potassium sorbate, sodium dehydroacetate, jasmine oil and fresh jasmine petals, stir well, then add vegetable oil and appropriate amount of pure water, and continuously stirred to make a fabric, and then put the fabric in the refrigerator to stand for 8 hours;

(5) Put the above-mentioned fabrics that have been placed in the refrigerator into the forming machine, spread the fabrics evenly, press and shape the forming machine, and discharge the material to obtain a molded jasmine cake;

(6) Put the formed jasmine cake in step (5) into the oven for baking. The temperature of the baking surface fire is controlled at 185°C, the temperature of the bottom fire is controlled at 165°C, and the baking time is 18 minutes. Take it out and put it in a Cool in a dry and hygienic environment to get jasmine cake;

(7) Finished product packaging, put the cooled jasmine cake in the above step (6) into a packaging machine for sealing and packaging to obtain the finished jasmine cake. The net content of the first three finished products in the finished package is required to be greater than 85g.

After testing, the nutrient composition of the jasmine flower cake product of the present invention is shown in the following table:

project name Corresponding content per 100g NRV% energy 1698 kilojoules (KJ) twenty one% protein 9.2g 14% Fat 10.5g 18% carbohydrate 57.2g 19% sodium 52mg 3%

Claims (6)

1. a kind of jasmine flower cake is it is characterised in that be to be made up of the raw material of following parts by weight：

10～20 parts of flour 30～50 portions of white sugars of 25～40 portions of Semen phaseoli radiatis

2～5 parts of vegetable oil 8～12 portions of edible salts of 5～8 portions of trehaloses

0.2～0.5 part of potassium sorbate 3～6 portions of Flos Jasmini Sambac Oleum sesami of 3～5 parts of dehydroactic acid sodiums

5～10 parts of fresh 5～10 portions of cheese of jasmine petal.

2. jasmine flower cake according to claim 1 it is characterised in that：Described production method comprises the following steps：

（1）Take Semen phaseoli radiati to be screened, remove the removal of impurity and the Semen phaseoli radiati rotting, the Semen phaseoli radiati screening is put into and in pot, boils 5～6 points Clock, takes out, and is placed in basin and is soaked 8～12 hours with clear water；Again the Semen phaseoli radiati after soaking is peeled, decortication Semen phaseoli radiati is obtained, standby With；

（2）Above-mentioned decortication Semen phaseoli radiati is put in steamer, and adds appropriate amount of purified water to carry out steaming and decocting 4～6 hours；

（3）The Semen phaseoli radiati dough-making powder of gained after steaming and decocting is put in dough mixing machine, and adds appropriate amount of purified water, fully mix, be obtained green Bean flour powder ball；

（4）Semen phaseoli radiati dough is put in blender, adds white sugar, trehalose, edible salt, potassium sorbate, dehydroactic acid Sodium, Flos Jasmini Sambac Oleum sesami and fresh jasmine petal are unqualified, stir, then add vegetable oil and appropriate amount of purified water, and carry out constantly Stirring, make fabric, then by fabric be placed in refrigerator stand 6～8 hours；

（5）The above-mentioned fabric through being placed in after standing in refrigerator is put on forming machine, uniformly spreads fabric, be compacted into through forming machine Type, discharging, obtain molding jasmine flower cake；

（6）By step（5）In molding jasmine flower cake be put in oven and toasted, baking face fire temperature control is 170 DEG C～ 185 DEG C, fire in a stove before fuel is added temperature control is 155 DEG C～165 DEG C, and baking time is 13～18 minutes, takes out, is put in dried sanitary environment and enters Row cooling, obtains final product jasmine flower cake；

（7）Finished product packing, by above-mentioned steps（6）Jasmine flower cake after cooling is put in packer and is packed, and obtains final product Jasmine flower cake finished product.

3. jasmine flower cake according to claim 2 it is characterised in that：Described fresh jasmine petal unqualified for new fresh Jasmine Lobe is pulverized and is obtained.

4. jasmine flower cake according to claim 1 it is characterised in that：Described fresh jasmine petal processes system by Flos Jasmini Sambac , described processing technique is：

（1）Pick flowers, choose afternoon 16 when～18 when picked flowers, choose alabastrum big, yield is high, matter measured jasmine flower flower bud enters Row is plucked；After harvesting, must not press during shipment, with the large bamboo or wicker basket dress flower of ventilation, never use plastic bag or barreled；

（2）Spreading for cooling, is placed on plucking the jasmine flower flower bud returning in constant temperature basement, constant temperature basement temperature control is at 22 DEG C ～25 DEG C, relative humidity is 70%～80%；Be put on shelf carry out spreading out even, it is to avoid stacking,

（3）Take flower, the Radix Flos Jasmini Sambac in constant temperature basement is taken out according to demand, be placed on temperature control in 30 DEG C～38 DEG C of perseverance In warm workshop, and control the ventilation in workshop and amount of oxygen, the open rate of Flos Jasmini Sambac reaches 70%～80% and takes flower screening immediately；

（4）Sieve flower takes petal, by mechanical vibration, the above-mentioned Flos Jasmini Sambac bloomed is screened, filters out petal big, good Flos Jasmini Sambac, and petal is acquired to the Flos Jasmini Sambac screening, the petal of collection is uniformly spread and puts down in preprepared On panel；Obtain final product fresh jasmine petal.

5. jasmine flower cake according to claim 1 it is characterised in that：Described vegetable oil is refining vegetable oil, described essence Refining vegetable oil is to appoint in refine Oleum Sesami, refine Oleum Arachidis hypogaeae semen, purified soyabean oil, refine vegetable oil, refined rapeseed oil or refined olive oil A kind of.

6. jasmine flower cake according to claim 1 it is characterised in that：Described Flos Jasmini Sambac Oleum sesami is that Flos Jasmini Sambac steams through vapor Evaporate the Flos Jasmini Sambac oil obtaining.