CN106417528A - Jasmine flower cakes and production method thereof - Google Patents
Jasmine flower cakes and production method thereof Download PDFInfo
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- CN106417528A CN106417528A CN201610918935.7A CN201610918935A CN106417528A CN 106417528 A CN106417528 A CN 106417528A CN 201610918935 A CN201610918935 A CN 201610918935A CN 106417528 A CN106417528 A CN 106417528A
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- semen phaseoli
- jasmine flower
- flos jasmini
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/10—Hydrocarbons
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- Food Science & Technology (AREA)
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- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses jasmine flower cakes and a production method thereof. The jasmine flower cakes are prepared from the following effective components and raw materials in parts by weight: 25 to 40 parts of flour, 30 to 50 parts of mung beans, 10 to 20 parts of white granulated sugar, 5 to 8 parts of plant oil, 8 to 12 parts of trehalose, 2 to 5 parts of edible salt, 3 to 5 parts of potassium sorbate, 3 to 6 parts of sodium dehydroacetate, 3 to 7 parts of jasmine flower essence, 25 to 40 parts of fresh jasmine flower petals and 5 to 10 parts of cheese. A product is obtained by uniformly mixing the raw materials and pressing the raw materials through a sandwich forming machine. By the adoption of the raw materials and the production method, the product disclosed by the invention has unique flavor, and the unique flavor can be retained for a relatively long time; the product has the characteristics of pure taste, looseness, fragrance, appetizing and softness; by the mellow jasmine fragrance, great appetite can be stimulated; the jasmine flower cakes have good aftertaste after being chewed in mouth and are long in freshness retaining period and long in storage period.
Description
Technical field
The invention belongs to Semen phaseoli radiati cake field of food is and in particular to a kind of jasmine flower cake with strong jasmin and its life
Product method.
Background technology
Semen phaseoli radiati cake is one of famous Han nationality's characteristic cake.Semen phaseoli radiati cake have to taste south, north point, north be capital formula, system
As when be not added with any oils and fatss, though entrance is soft, oil-free moisture feeling, also known as " dry bean cake ".South includes Su Shihe and raises formula, needs during making
Add oils and fatss, mouthfeel is soft, fine and smooth.
It is ancient Chinese that Semen phaseoli radiati cake passes on from one to another, and the people are when the Dragon Boat Festival, healthy for seeking body safety, in addition to eating rice tamale,
Realgar wine also to be drunk, eat Semen phaseoli radiati cake and these three cool property foods of Salted duck egg, can avoid because the Summer Solstice arrives the brought cotton-padded mattress summer
Disease.
Flos Jasmini Sambac, is also called jasmine, is Oleaceae gelsemium（Jasminum）Evergreen shrubss or the general designation of liana, former
Originate in India, Pakistan, China introduces a fine variety already, and widely plants.Jasmine happiness warm and moist and sunny environment, its leaf
Color is emerald green, and pattern is pure white, gives off a strong fragrance, and is modal armaticity potted flowers.In gelsemium, foremost one kind is double
Lobe jasmine（Jasminum sambac）, that is, the Flos Jasmini Sambac that people are commonly called as usually.Jasmine has good health care and beauty treatment work(
Effect, can be used to diet.Hengxian County is described as Flos Jasmini Sambac township, because of its unique geographical position, natural weather and distinctive
Soil property, has turned out the Flos Jasmini Sambac of high-quality, deduces the industry of many correlations by Flos Jasmini Sambac, benefits a side.
Ancients once had such description " knowing delicate fragrance strongly fragant, for the hat of many flowers " to the Flos Jasmini Sambac fragrance of a flower it can be seen that, jasmine
The flower fragrance of a flower just firmly gets liking of people since ancient times.
Also have about the open source literature of Semen phaseoli radiati cake through retrieval, be now listed below：
1st, Chinese patent<Application number> 201610357925 .0<Denomination of invention>Soft cake of a kind of Flos Jasmini Sambac and preparation method thereof<Shen
Ask someone>Rao Shizhu<Address>Anhui Province Anqing Daguan District Jixian county South Road 12<Inventor>Rao Shizhu<Summary>The present invention is open
A kind of Flos Jasmini Sambac soft cake and preparation method thereof.The soft cake of this Flos Jasmini Sambac is by glutinous rice flour 75-80 part, water 50-60 part, dried jasmine flower 8-
10 parts, white sugar 8-12 part, Mel 2-4 part, 5 parts of black rice flour, by evenly mixing, by mould water proof steaming and decocting.The present invention
It is to expand the range of application of Flos Jasmini Sambac in solid food making to, increases pastry items, and give cake unique medical valency
Value, the trophism of abundant food, feature and multiformity.
2nd, Chinese patent<Application number>201510625541. 8<Denomination of invention>A kind of production method of sweet osmanthus flower-mung bean cake<
Applicant>Qidong City the Changjiang river case and bag factory<Address>Nantong City Qidong City He He town Xinghe road 8<Inventor>>Wu Yuqin
<Summary>The present invention relates to a kind of production method of sweet osmanthus flower-mung bean cake is it is characterised in that the method comprising the steps of：1）Will
After Semen phaseoli radiati powder, glutinous rice flour mix and blend, be steamed in pot is ripe；2）Semen phaseoli radiati powder after cooking and the mixing of glutinous rice flour sugaring powder, sieve；3）Will
Stand oil added in the face being sieved, and with blender uniformly, must not have goose pimples；4）Add Flos Osmanthi Fragrantis (processed with sugar) and Flos Osmanthi Fragrantis juice, side edged stirs
Mix, until mixing thoroughly completely；5）The Semen phaseoli radiati powder mixed enters mould, after machine compacting, depanning；6）By the sweet osmanthus flower-mung bean cake of molding, plus
Enter antistaling agent or deoxidizer, by sterilizing sealing, reinstall in packing box, enclose label, after covering the date of manufacture, statistics is handed over into
Warehouse-in, list marketing are examined in product warehouse.
3rd, Chinese patent<Application number> 200910141882. 2 <Denomination of invention>A kind of Semen phaseoli radiati cake and preparation method thereof<
Applicant>Yang Jiayun<Address>Sichuan Province Huidong County great Chong township commerce and trade street 36<Inventor>Yang Jiayun<Summary>The present invention provides
A kind of Semen phaseoli radiati cake, it is prepared from bitter buckwheat flour, Semen phaseoli radiati powder, glucose, vegetable oil for primary raw material, and the present invention is also
Provide the preparation method of this Semen phaseoli radiati cake, used and preparation method by raw material of the present invention, make Semen phaseoli radiati cake of the present invention in good taste, clear
Fragrant, long shelf-life, with health role, it is that consumer provides new selection.
Technical literature disclosed above and the technical program do not have similar, do not have that open source literature to carry out public affairs yet
Open；The Semen phaseoli radiati cake product color that process of preparing used is obtained and mouthfeel are all not reaching to expected effect, and compare
Drier, taste and easily glue mouth, also easily cause not stinging and partly drop, cause to waste；Fresh-keeping effect is not good enough.
In order to overcome above-mentioned defect, need technically to carry out technological innovation, could deposit in effectively solving prior art
Defect.
Content of the invention
The purpose of the present invention is the defect for prior art, provides a kind of addition Flos Jasmini Sambac to change food properties, simultaneously
Additional in trehalose, potassium sorbate and dehydroactic acid sodium so that product has the local flavor of uniqueness, and local flavor can be kept for a long time,
Product the is had characteristic such as mouthfeel is pure, loose, fragrant, soft, and add strong jasmin, larger appetite can be evoked, enter
Mouth have lingering fragrance, long fresh-keeping period, the jasmine flower cake of storage period length and its production method.
In order to realize the invention described above purpose, the concrete technical scheme of employing is：
A kind of jasmine flower cake, is 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.
Above-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.
The unqualified pulverizing for fresh jasmine petal of the above fresh jasmine petal obtains.
The above fresh jasmine petal is obtained by Flos Jasmini Sambac processing, and 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.
Above-described vegetable oil is refining vegetable oil, and described refining vegetable oil is refine Oleum Sesami, refine Oleum Arachidis hypogaeae semen, refine
In soybean oil, refine vegetable oil, refined rapeseed oil or refined olive oil any one.
The Flos Jasmini Sambac oil that the above Flos Jasmini Sambac Oleum sesami obtains through vapor distillation for Flos Jasmini Sambac.
The above flour
The above dehydroactic acid sodium is food grade additives.
The above potassium sorbate is food grade additives.
Semen phaseoli radiati, Classification system：Vigna radiata (Linn.) Wilczek, modal cereals one of work as,
It is in hot summer, we can have sweet mung bean soup that is good to eat and relieving summer heat.Semen phaseoli radiati is traditional bean food of our people.It is rich in
There are the mineral such as multivitamin, calcium, phosphorus, ferrum【Nature and flavor】Sweet in the mouth, cold in nature, nontoxic【Indication】Cook, the therapeutic method to keep the adverse QI flowing downwards of subsiding a swelling, pressure heat
Removing toxic substances.Strand juice clothes are ground in life, control erysipelas dysphoria with smothery sensation rubella, YAOSHI is started, steam renal mass（《Open treasured》）.Control cold and heat to hanker, stopping leak dysentery soldier
, diuresis distension（Think far away）.Dense the intestines and stomach.Rest the head on, improving eyesight, control head wind headache.Inverse except telling（《Solar corona》）.Tonification vigour, and adjust five
Dirty, soothe the nerves, the row twelve regular channelss, remove floating wind, moisten skin, suitable often to eat it.Liquor, only quenches one's thirst（Meng's numerous）.Solve all medicinal herbs, cattle
The all poison of horse, metal and stone（Ning Yuan）.Treatment of smallpox poison, profit is swollen.
Vegetable oil is the compound being bound up by unsaturated fatty acid and glycerol, is distributed widely in nature, be from
The oils and fatss obtaining in the fruit of plant, seed, plumule.As Oleum Arachidis hypogaeae semen, Oleum Glycines, oleum lini, Oleum Ricini, rapeseed oil etc..Vegetable oil
Main component be the ester that straight chain higher fatty acids and glycerol generate, fatty acid, in addition to palmitic acid, stearic acid and Oleic acid, also contains
Multiple unsaturated acids, such as erucic acid, eleostearic acid, castor oil acid etc..Edible vegetable oil mainly contains Vitamin E, K, calcium, ferrum, phosphorus, potassium
Deng mineral, fatty acid etc..Fatty acid in vegetable oil can make skin moisturizing glossy.Need in the meals of the mankind to ensure oils and fatss
Content.If human body takes in oils and fatss over a long time not enough, internal long-term lacking fat, that is, can malnutrition, muscle power be good, body weight
Mitigate, or even disability.Edible vegetable oil and fat is the important non-staple food of the mankind, is mainly used in culinary art, cake, canned food food
Product etc., can also be processed into vegetable oil, margarine, baking oil etc. and eat for people.
Trehalose is also known as Radix Rhapontici sugar, gill fungus sugar etc..It is a kind of safe and reliable natural saccharide.Trehalose is by two Fructus Vitis viniferaes
The nonreducing sugar that glycan molecule is constituted with 1,1- glycosidic bond, has 3 kinds of isomers to be trehalose (α, α), isotrehalose (β, β) and new
Trehalose (α, β), and there is non-specific protective effect to various bioactivators.Trehalose is many edible in nature
With being all widely present in animals and plants and microbial body, such as edible in people's daily life mushroom class, seaweeds, beans, shrimp, face
There is the higher trehalose of content in bag, medicated beer and yeast fermented food.
The characteristic that trehalose has is：1st, the sugariness of trehalose is the 45% of sucrose, its gently tasty and refreshing saccharoid, just arrives
The sugariness at place is that sucrose can not be compared.After trehalose is in harmonious proportion with food material, its light refreshing low sugariness can project food material
Original local flavor.2nd, trehalose is nonreducing sugar, when coexisting with aminoacid, protein, even if heating also will not produce brown
Become (Maillard reaction, Maillard Reaction), be highly suitable for needing food, beverage of heat treated or High temperature storage etc..
3rd, act on because trehalose has the excellent age of starch that prevents, be applied to can receive containing in the rice enriching starch, pastries
Good effect, and this effect shows more prominent under low humidity or freezing conditions.4th, trehalose is in natural disaccharidase
Most stable of sugar, even if heating also will not colour, decompose for 30 minutes under the conditions of 100 DEG C, pH3.0.5th, trehalose can be well
Protein is prevented in freezing, high temperature or time variation to be dried.Add trehalose in proteinaceous various food, can be highly effective
The natural structure of ground protected protein matter molecule, makes the local flavor of food and quality keep constant.6th, some food itself non-hygroscopic,
But an addition glucide such as sucrose, hygroscopicity just increases considerably, and have impact on local flavor and the storage period of food itself.Even and if
Relative humidity reaches 95%, and trehalose still will not moisture absorption.7th, trehalose has chemiluminescence, energy to the sweet taste of food, fragrance
Improve the sweet taste quality of other synthetic sweetener such as aspartames, it can relax again, partly cover other disagreeable tastes, reduce puckery
Taste and bitterness, play abirritation to a part of tart flavour.8th, trehalose, as sucrose, maltose, is easily by intestinal absorption
Become the nutritional substance of the energy（Every gram of trehalose heat is 4 kilocalories）, but trehalose has more stably blood sugar level, and this
Exclusive characteristic is so that trehalose is highly suitable for the beverage of formula manufacture, to provide energy, to lessen fatigue and pressure.
Potassium sorbate, foreign language title：Potassium sorbate, colourless to white flakes shape crystallization or crystalline powder,
Odorless or slightly stink.Unstable in atmosphere.Can oxidized coloring.Molecular weight 150.22.There is hygroscopicity.Soluble in water, second
Alcohol.It is mainly used as food preservative and belong to acid preservative cooperation organic acid using anti-corrosion reaction effect raising.With potassium carbonate or
Potassium hydroxide and sorbic acid are obtained for raw material.Potassium sorbate can suppress the activity of mycete, yeast and aerobic bacteria effectively,
Thus reaching the holding time effectively extending food, and keep the local flavor of original food.We are choosing packaging (or canned)
During food, in dispensing one, usually see " sorbic acid " or the printed words of " potassium sorbate ", they are that conventional food adds in fact
Agent.
Dehydroactic acid sodium, foreign language title：Sodium dehydroacetate, also it is sodium dehydroacetate monohydrate, chemistry
Entitled 3- (1- hydroxy ethylene) -6- methyl isophthalic acid, 2- pyrans -2,4 (3H)-diketone sodium (sodium 3-acetyl-6-
methyl-2-oxo-2H-pyran-4-olate; 2H-pyran-2,4(3H)-dione).Molecular formula is C8H7NaO4；For one
The food preservative freshness retaining agent of Dai Xin, has good inhibiting effect to mycete, yeast, antibacterial, extensively application and beverage, food
Product, the processing industry of feedstuff, can extend storage period, it is to avoid loss of going mouldy.Its mechanism of action is effectively to penetrate in cell body, suppression
The Repiration of microorganism, thus reach the effect such as fresh-keeping moisturizing of anticorrosive mildewproof.
Flos Jasmini Sambac, English name：Jasmine, it is Oleaceae gelsemium（Jasminum）Evergreen shrubss or liana
It is referred to as, originate in India, Pakistan, China introduces a fine variety already, and widely plants.Jasmine happiness warm and moist and sunny ring
Border, its leaf color jade green, pattern is pure white, gives off a strong fragrance, and is modal armaticity potted flowers.In gelsemium, foremost
One kind is bivalve jasmine（Jasminum sambac）, that is, the Flos Jasmini Sambac that people are commonly called as usually.Jasmine has good health care
And beauty functions, can be used to diet.Flos Jasmini Sambac composition has benzyl alcohol or its lipid, jasmone, linalool, benzoic acid virtue
Camphor tree alcohol ester etc., also contains and shouts diindyl, the material such as jasmine lactone.【Indication】Qi-regulating and in, dissipating depression of QI is warded off dirty.Cure mainly dysentery stomachache,
Conjunctival congestion and swelling pain, the disease such as sore swollen toxin.
The present invention has prominent substantive distinguishing features with respect to prior art and significantly improves：
1st, the present invention adopts Flos Jasmini Sambac, Flos Jasmini Sambac Oleum sesami, potassium sorbate, dehydroactic acid sodium and trehalose, makes full use of each raw material
Characteristic, then using the present invention production method so that product has the local flavor of uniqueness, and distinctive wind can be kept for a long time
Taste, the jasmine flower cake product also allowing for producing has that mouthfeel is pure, loose, fragrant, soft, adds strong jasmin, can
Evoke larger appetite, enter mouth have lingering fragrance, long fresh-keeping period, storage period is long.
2nd, the present invention takes oven to be toasted, and baking temperature can control effectively, the cake surface color toasting out
General faint yellow, the no smell of burning, baking process does not destroy the chemical composition of raw material yet, does not produce any chemical reaction yet, protects
Card food healthy and safe so that cake mouthfeel is pure, mouthfeel of tasting is crisp, and does not have dry sensation, and the periphery of breach will not
Fragmentation and drop.
3rd, the present invention adds trehalose, trehalose have sweet taste do not wane long, nonreducing sugar, heat-resisting acidproof, crystallinity
The features such as good, difficult hygroscopicity, suppression fat rot, taste masking rectifys fragrant, cell tissue stabilization and keeps freshness effect is so that produce
Products taste out keeps long, and fragrance is pure, long fresh-keeping period, even if after taking packaging apart, contacts with extraneous air, also will not go out
Existing hygroscopic effect, is prevented from product moisture absorption and softens or rotten, can the longer original flavor keeping product.
4th, the present invention also takes potassium sorbate, dehydroactic acid sodium as the food additive of high-quality, is respectively provided with nonpoisonous and tasteless,
Human body is taken in and is not resulted in any infringement or impact, but can have the good effect of guaranteeing the quality to food, can keep the long period
The original flavor of product is moreover it is possible to suppression product goes mouldy so that product safety is healthy.
5th, the present invention adds Flos Jasmini Sambac and Flos Jasmini Sambac Oleum sesami, and the characteristic of application Flos Jasmini Sambac increases the local flavor of food, also can carry
The perfume (or spice) of high product, this give off a strong fragrance pleasant, make one one and smell, will make one too impatient to wait and want to taste taste moreover it is possible to entrance
There is lingering fragrance, allow people's aftertaste, this taste being considerably improved product and perfume (or spice)；Simultaneously Flos Jasmini Sambac also have qi-regulating and in, dissipating depression of QI is warded off dirty
Characteristic.
6th, the present invention adds edible vegetable oil, contains abundant vitamin and various trace element, can supplement in vegetable oil
The demand to these materials for the human body, can increase gloss to product, surface is more attractive in appearance, and mouthfeel is finer and smoother, tasty and refreshing simultaneously again.
Specific embodiment
In conjunction with embodiments of the invention, the present invention is described in more detail.
Embodiment 1：5 parts of 25 portions of Semen phaseoli radiatis of flour, 10 parts of vegetable oil of 30 portions of white sugars
3 parts of 8 portions of edible salts of trehalose, 3 parts of dehydroactic acid sodiums of 2 parts of potassium sorbate
5 parts of 0.2 portion of Flos Jasmini Sambac Oleum sesami, 5 portions of cheese of fresh jasmine petal.
Embodiment 2：6 parts of 32 portions of Semen phaseoli radiatis of flour, 15 parts of vegetable oil of 40 portions of white sugars
4 parts of 10 portions of edible salts of trehalose, 4 parts of dehydroactic acid sodiums of 3 parts of potassium sorbate
7 parts of 0.3 portion of Flos Jasmini Sambac Oleum sesami, 7 portions of cheese of fresh jasmine petal.
Embodiment 3：7 parts of 33 portions of Semen phaseoli radiatis of flour, 18 parts of vegetable oil of 45 portions of white sugars
5 parts of 11 portions of edible salts of trehalose, 4 parts of dehydroactic acid sodiums of 4 parts of potassium sorbate
8 parts of 0.4 portion of Flos Jasmini Sambac Oleum sesami, 8 portions of cheese of fresh jasmine petal.
Embodiment 4：8 parts of 40 portions of Semen phaseoli radiatis of flour, 20 parts of vegetable oil of 50 portions of white sugars
6 parts of 12 portions of edible salts of trehalose, 5 parts of dehydroactic acid sodiums of 5 parts of potassium sorbate
10 parts of 0.5 portion of Flos Jasmini Sambac Oleum sesami, 10 portions of cheese of fresh jasmine petal.
Embodiment 1：
A kind of jasmine flower cake, 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 boils in pot 5 minutes, take
Go out, be placed in basin and soaked 8 hours with clear water；Again the Semen phaseoli radiati after soaking is peeled, decortication Semen phaseoli radiati is obtained, standby；
（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 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 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, bottom
Fiery temperature control is 155 DEG C, and baking time is 13 minutes, takes out, is put in dried sanitary environment and is cooled down, obtain final product Flos Jasmini Sambac
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 is it is desirable to the net content of first three part finished product of finished product packing is more than 85g.
Embodiment 2：
A kind of jasmine flower cake, 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 boils in pot 6 minutes, take
Go out, be placed in basin and soaked 9 hours with clear water；Again the Semen phaseoli radiati after soaking is peeled, decortication Semen phaseoli radiati is obtained, standby；
（2）Above-mentioned decortication Semen phaseoli radiati is put in steamer, and adds appropriate amount of purified water to carry out steaming and decocting 5 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 7 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 175 DEG C, bottom
Fiery temperature control is 160 DEG C, and baking time is 15 minutes, takes out, is put in dried sanitary environment and is cooled down, obtain final product Flos Jasmini Sambac
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 is it is desirable to the net content of first three part finished product of finished product packing is more than 85g.
Embodiment 3：
A kind of jasmine flower cake, 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 boils in pot 5 minutes, take
Go out, be placed in basin and soaked 11 hours with clear water；Again the Semen phaseoli radiati after soaking is peeled, decortication Semen phaseoli radiati is obtained, standby；
（2）Above-mentioned decortication Semen phaseoli radiati is put in steamer, and adds appropriate amount of purified water to carry out steaming and decocting 5 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 7 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 180 DEG C, bottom
Fiery temperature control is 162 DEG C, and baking time is 16 minutes, takes out, is put in dried sanitary environment and is cooled down, obtain final product Flos Jasmini Sambac
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 is it is desirable to the net content of first three part finished product of finished product packing is more than 85g.
Embodiment 4：
A kind of jasmine flower cake, 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 boils in pot 6 minutes, take
Go out, be placed in basin and soaked 12 hours with clear water；Again the Semen phaseoli radiati after soaking is peeled, decortication Semen phaseoli radiati is obtained, standby；
（2）Above-mentioned decortication Semen phaseoli radiati is put in steamer, and adds appropriate amount of purified water to carry out steaming and decocting 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 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 185 DEG C, bottom
Fiery temperature control is 165 DEG C, and baking time is 18 minutes, takes out, is put in dried sanitary environment and is cooled down, obtain final product Flos Jasmini Sambac
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 is it is desirable to the net content of first three part finished product of finished product packing is more than 85g.
The nutritional labeling of the jasmine flower cake product of the present invention is as shown in the table after testing：
| Project name | Every 100g corresponds to content | NRV% |
| Energy | 1698 kilojoules（KJ） | 21% |
| 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.
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