CN106720066A - The preparation method of flower cake - Google Patents
The preparation method of flower cake Download PDFInfo
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- CN106720066A CN106720066A CN201611105327.0A CN201611105327A CN106720066A CN 106720066 A CN106720066 A CN 106720066A CN 201611105327 A CN201611105327 A CN 201611105327A CN 106720066 A CN106720066 A CN 106720066A
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Abstract
The invention discloses the preparation method of flower cake, step includes：1) fresh flower is taken；2) fresh flower is dried and 3) kneads the fresh flower after drying；4) the fresh flower drying after kneading；5) fresh flower after drying is mixed with green tea, fresh flower tea is obtained；6) fresh flower tea is soaked, fresh flower tea juice is obtained；7) fresh flower is taken；8) petal is kneaded, until petal turns into thick lotion；9) fresh flower sauce is obtained；10) ground nut, ripe glutinous rice flour and the fresh flower sauce mixing for fermenting that will be fried；11) liquefaction crisp skin；12) the water outermost layer of skin processed；13) cladding is obtained；14) cake embryo is obtained；15) baking.Flower cake of the present invention is nutritious, solves the problems, such as that most of nutritional ingredient is easily lost with withering for fresh flower.The flower cake nutritive value prepared using the present invention is not subtracted, and can be eaten all the year round, and possess certain health-care effect.And do not add any preservative during processing, it is a kind of pure natural health food.
Description
Technical field
The invention belongs to a kind of technical field of foodstuff production method, more particularly to a kind of preparation method of flower cake.
Background technology
Yunnan is world-famous " flowers kingdom ", and because the natural conditions such as sunshine, soil are excellent, flowers active ingredient contains
Amount is high, quality better, is one of optimal natural base of the global production of flowers and plants, and same Colombia, Kenya are together by world's gardening
Boundary is known as three places for being best suitable for developing edible flower deep processing.Pointed out after external expert's textual criticism：" world flower deep processing
Future in Yunnan ", the plantation of edible rose is the most extensive in various flowers, the edibility of fresh flower：Real is edible
Fresh flower not only have strong aesthstic color, more rich in comprehensive nutritive value, fresh flower contain needed by human body 22 kinds of amino acid,
16 kinds of vitamins, 27 kinds of macro- and trace-elements, and the bioactivity such as various lipoid nucleic acid, auxin, enzyme and antibiotic
Composition, is qualified " plant essence ".The material up to 96 kind useful to human body in flowers and pollen, pollen than milk,
The nutritive value of egg is higher by 7~8 times！The content of Vc is more than 700 times of apple in rose, is 8 times of Kiwi berry！With very
Good medical value and health value, meets the Diet concept of modern's integration of drinking and medicinal herbs, China just have from ancient times using rose as
Food composition, is applied to custom in food, deep to be liked by the masses, has popularity very high in China.Rose is made
Rose paste has been conventional art, but addition alum, plum halogen etc. are needed in conventional method, and the shelf-life is not long, and most is fresh
Also contain various preservatives in flower sauce, it is unfavorable to health.Other finished product sauce color is obscure, and nutritional ingredient is easily lost, difficult
To keep the original local flavor of fresh flower.
The content of the invention
For the problem being previously mentioned, the invention provides the preparation method of flower cake, step includes：
1) 20~25 parts of fresh edible roses, 5~8 portions of Jasmines, 5~8 portions of sweet osmanthus, 3~4 portions of chrysanthemums are taken by weight
Flower, 2~3 portions of lotuses, 2~3 parts of pear flowers and 3~5 portions of lilies；
2) fresh flower is put and spread out on the top of the shelf, spread thickness out for 10~20cm, irradiated by sunlight and moisture is evaporated to fresh flower,
The drying time evaporates 10% water and is defined by fresh flower, and then fresh flower is placed in the withering trough of interior, and indoor temperature is controlled 15
~20 DEG C, withering time evaporates 20% water and is defined by fresh flower；
3) fresh flower after drying is poured into kneading machine and is kneaded, the temperature kneaded is：15~25 DEG C, knead the time
For：15~20 minutes；
4) fresh flower after kneading is put into drying baker, and drying temperature is 100~110 DEG C, and drying time is 5~8 minutes；
5) fresh flower after drying is mixed with 8~10 portions of green tea, fresh flower tea is obtained；
6) obtained fresh flower tea is put into after carrying out 5~8h of immersion in 70~80 DEG C of hot water and is filtered, obtain fresh flower tea
Juice；
7) take by weight 30~35 parts of fresh edible rose petals, 10~15 parts of jasmine petals, 5~8 parts of sweet osmanthus valves,
3~4 parts of daisy_petal parts, 2~3 parts of Flos Nelumbinis ones, 2~3 parts of pear flower valves and 3~5 parts of lily petals；
8) petal is kneaded, and adds 5~8 portions of honey, 3~4 portions of citric acids, 1~2 portion of salt simultaneously, until petal turns into viscous
Thick shape lotion；
9) fresh flower tea juice obtained in step 6 is mixed with lotion, and the lotion after stirring is put into sweathouse
Fermented, fermentation temperature is 35~40 DEG C, the time is 10~15 days, and fresh flower sauce is obtained；
10) 10~12 parts of the ground nut that will be fried, 10~15 parts of ripe glutinous rice flour are mixed with the fresh flower sauce for fermenting；
11) by weight it is 1:1.2 flour and grease mix, is made short skin；
12) by weight it is 2:1 flour and water mix, is made the water outermost layer of skin；
13) the water outermost layer of skin of the short skin of percentage by weight 25~30% and percentage by weight 75~80% is entered
Row mixing, rolls system, and be divided into the cladding of moderate dimensions repeatedly；
14) biscuit is obtained in obtained fresh flower sauce being wrapped into the cladding, closing in is put downwards in baking tray, the cladding
Top layer paints egg yolk liquid；
15) oven temperature is adjusted to 170~200 DEG C, the baking tray that will hold the biscuit is put into warmed-up baking box, is baked
15~20min of system, obtains the flower cake of finished product.
Preferred scheme is：The grease is vegetable oil.
Preferred scheme is：The ground nut is that peanut is broken.
Preferred scheme is：In the step of making the water outermost layer of skin, being rubbed by machine carries out mixing and stirring for flour and water.
Flower cake of the present invention is nutritious, solves most of nutritional ingredient and is easily lost with withering for fresh flower
Problem.The flower cake nutritive value prepared using the present invention is not subtracted, and can be eaten all the year round, and possess certain health-care effect.And
And do not add any preservative during processing, it is a kind of pure natural health food.
Specific embodiment
The present invention is described in further detail below, with make those skilled in the art with reference to specification word being capable of evidence
To implement.
It should be appreciated that it is used herein such as " have ", "comprising" and " including " term do not allot one or many
The presence or addition of individual other elements or its combination.
Embodiment 1
The invention provides a kind of preparation method of flower cake, step includes：
1) 20 parts of fresh edible roses, 5 parts of Jasmines, 5 parts of sweet osmanthus, 3 parts of chrysanthemums, 2 parts of lotuses, 2 are taken by weight
Part pear flower and 3 portions of lilies；
2) fresh flower is put and spread out on the top of the shelf, spread thickness out for 10cm, irradiated by sunlight and moisture is evaporated to fresh flower, dry
Time evaporates 10% water and is defined by fresh flower, and then fresh flower is placed in the withering trough of interior, and indoor temperature is controlled at 15 DEG C, is withered
Wither the time by fresh flower evaporate 20% water be defined；
3) fresh flower after drying is poured into kneading machine and is kneaded, the temperature kneaded is：15 DEG C, the time of kneading is：15
Minute；
4) fresh flower after kneading is put into drying baker, and drying temperature is 100 DEG C, and drying time is 5 minutes；
5) fresh flower after drying is mixed with 8 portions of green tea, fresh flower tea is obtained；
6) obtained fresh flower tea is put into after carrying out immersion 5h in 70 DEG C of hot water and is filtered, obtain fresh flower tea juice；
7) 30 parts of fresh edible rose petals, 10 parts of jasmine petals, 5 parts of sweet osmanthus valves, 3 parts of daisy_petal parts, 2 are taken by weight
Part Flos Nelumbinis one, 2 parts of pear flower valves and 3 parts of lily petals；
8) petal is kneaded, and adds 5 portions of honey, 3 portions of citric acids, 1 portion of salt simultaneously, until petal turns into thick lotion；
9) fresh flower tea juice obtained in step 6 is mixed with lotion, and the lotion after stirring is put into sweathouse
Fermented, fermentation temperature is 35 DEG C, the time is 10 days, and fresh flower sauce is obtained；
10) 10 parts of the ground nut that will be fried, 10 parts of ripe glutinous rice flour are mixed with the fresh flower sauce for fermenting；
11) by weight it is 1:1.2 flour and grease mix, is made short skin；
12) by weight it is 2:1 flour and water mix, is made the water outermost layer of skin；
13) the water outermost layer of skin of the short skin of percentage by weight 25% and percentage by weight 75% is mixed,
System is rolled repeatedly, and is divided into the cladding of moderate dimensions；
14) biscuit is obtained in obtained fresh flower sauce being wrapped into the cladding, closing in is put downwards in baking tray, the cladding
Top layer paints egg yolk liquid；
15) oven temperature is adjusted to 170 DEG C, the baking tray that will hold the biscuit is put into warmed-up baking box, baking
15min, obtains the flower cake of finished product.
The grease is vegetable oil.
The ground nut is that peanut is broken.
In the step of making the water outermost layer of skin, being rubbed by machine carries out mixing and stirring for flour and water.
Embodiment 2
The invention provides a kind of preparation method of flower cake, step includes：
1) 20 parts of fresh edible roses, 5 parts of Jasmines, 5 parts of sweet osmanthus, 3 parts of chrysanthemums, 2 parts of lotuses, 2 are taken by weight
Part pear flower and 3 portions of lilies；
2) fresh flower is put and spread out on the top of the shelf, spread thickness out for 10cm, irradiated by sunlight and moisture is evaporated to fresh flower, dry
Time evaporates 10% water and is defined by fresh flower, and then fresh flower is placed in the withering trough of interior, and indoor temperature is controlled 15~20
DEG C, withering time evaporates 20% water and is defined by fresh flower；
3) fresh flower after drying is poured into kneading machine and is kneaded, the temperature kneaded is：15 DEG C, the time of kneading is：15
Minute；
4) fresh flower after kneading is put into drying baker, and drying temperature is 110 DEG C, and drying time is 8 minutes；
5) fresh flower after drying is mixed with 10 portions of green tea, fresh flower tea is obtained；
6) obtained fresh flower tea is put into after carrying out immersion 8h in 80 DEG C of hot water and is filtered, obtain fresh flower tea juice；
7) 35 parts of fresh edible rose petals, 15 parts of jasmine petals, 8 parts of sweet osmanthus valves, 4 parts of daisy_petal parts, 3 are taken by weight
Part Flos Nelumbinis one, 3 parts of pear flower valves and 5 parts of lily petals；
8) petal is kneaded, and adds 8 portions of honey, 4 portions of citric acids, 2 portions of salt simultaneously, until petal turns into thick lotion；
9) fresh flower tea juice obtained in step 6 is mixed with lotion, and the lotion after stirring is put into sweathouse
Fermented, fermentation temperature is 40 DEG C, the time is 15 days, and fresh flower sauce is obtained；
10) 12 parts of the ground nut that will be fried, 15 parts of ripe glutinous rice flour are mixed with the fresh flower sauce for fermenting；
11) by weight it is 1:1.2 flour and grease mix, is made short skin；
12) by weight it is 2:1 flour and water mix, is made the water outermost layer of skin；
13) the water outermost layer of skin of the short skin of percentage by weight 30% and percentage by weight 80% is mixed,
System is rolled repeatedly, and is divided into the cladding of moderate dimensions；
14) biscuit is obtained in obtained fresh flower sauce being wrapped into the cladding, closing in is put downwards in baking tray, the cladding
Top layer paints egg yolk liquid；
15) oven temperature is adjusted to 200 DEG C, the baking tray that will hold the biscuit is put into warmed-up baking box, baking
20min, obtains the flower cake of finished product.
The grease is vegetable oil.
The ground nut is that peanut is broken.
In the step of making the water outermost layer of skin, being rubbed by machine carries out mixing and stirring for flour and water.
Table 1 is 50 sensory evaluation groups to embodiments of the invention product and the sensory evaluation knot of existing process product
Really：
Table 1
Although embodiment of the present invention is disclosed as above, it is not restricted to listed in specification and implementation method
With, it can be applied to various suitable the field of the invention completely, for those skilled in the art, can be easily
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details.
Claims (4)
1. the preparation method of flower cake, it is characterised in that step includes：
1) 20~25 parts of fresh edible roses, 5~8 parts of Jasmines, 5~8 parts of sweet osmanthus, 3~4 parts of chrysanthemums, 2 are taken by weight
~3 portions of lotuses, 2~3 parts of pear flowers and 3~5 portions of lilies；
2) fresh flower is put and spread out on the top of the shelf, spread thickness out for 10~20cm, irradiated by sunlight and moisture is evaporated to fresh flower, dry
Time evaporates 10% water and is defined by fresh flower, and then fresh flower is placed in the withering trough of interior, and indoor temperature is controlled 15~20
DEG C, withering time evaporates 20% water and is defined by fresh flower；
3) fresh flower after drying is poured into kneading machine and is kneaded, the temperature kneaded is：15~25 DEG C, the time of kneading is：15
~20 minutes；
4) fresh flower after kneading is put into drying baker, and drying temperature is 100~110 DEG C, and drying time is 5~8 minutes；
5) fresh flower after drying is mixed with 8~10 portions of green tea, fresh flower tea is obtained；
6) obtained fresh flower tea is put into after carrying out 5~8h of immersion in 70~80 DEG C of hot water and is filtered, obtain fresh flower tea juice；
7) 30~35 parts of fresh edible rose petals, 10~15 parts of jasmine petals, 5~8 parts of sweet osmanthus valves, 3~4 are taken by weight
Part daisy_petal part, 2~3 parts of Flos Nelumbinis ones, 2~3 parts of pear flower valves and 3~5 parts of lily petals；
8) petal is kneaded, and adds 5~8 portions of honey, 3~4 portions of citric acids, 1~2 portion of salt simultaneously, until petal turns into thick
Lotion；
9) fresh flower tea juice obtained in step 6 is mixed with lotion, and the lotion after stirring is put into sweathouse is carried out
Fermentation, fermentation temperature is 35~40 DEG C, and the time is 10~15 days, and fresh flower sauce is obtained；
10) 10~12 parts of the ground nut that will be fried, 10~15 parts of ripe glutinous rice flour are mixed with the fresh flower sauce for fermenting；
11) by weight it is 1:1.2 flour and grease mix, is made short skin；
12) by weight it is 2:1 flour and water mix, is made the water outermost layer of skin；
13) the water outermost layer of skin of the short skin of percentage by weight 25~30% and percentage by weight 75~80% is mixed
Close, system is rolled repeatedly, and be divided into the cladding of moderate dimensions；
14) biscuit is obtained in obtained fresh flower sauce being wrapped into the cladding, closing in is put downwards in baking tray, the cladding top layer
Paint egg yolk liquid；
15) oven temperature is adjusted to 170~200 DEG C, the baking tray that will hold the biscuit is put into warmed-up baking box, baking 15
~20min, obtains the flower cake of finished product.
2. the preparation method of flower cake according to claim 1, it is characterised in that the grease is vegetable oil.
3. the preparation method of flower cake according to claim 1, it is characterised in that the ground nut is that peanut is broken.
4. the preparation method of flower cake according to claim 1, it is characterised in that in the step of making the water outermost layer of skin, leads to
The machine of mistake is rubbed carries out mixing and stirring for flour and water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611105327.0A CN106720066A (en) | 2016-12-05 | 2016-12-05 | The preparation method of flower cake |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611105327.0A CN106720066A (en) | 2016-12-05 | 2016-12-05 | The preparation method of flower cake |
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| CN106720066A true CN106720066A (en) | 2017-05-31 |
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ID=58878379
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| CN201611105327.0A Pending CN106720066A (en) | 2016-12-05 | 2016-12-05 | The preparation method of flower cake |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950993A (en) * | 2017-12-31 | 2018-04-24 | 西双版纳天恩生物科技开发有限公司 | A kind of fermented type rose paste and its processing method |
| CN108719797A (en) * | 2018-06-07 | 2018-11-02 | 深圳市安德堂生物科技有限公司 | A kind of preparation method playing tough sweet osmanthus filling rice cake |
| CN108812809A (en) * | 2018-08-08 | 2018-11-16 | 周开启 | A kind of Tea Flower flower cake and preparation method thereof |
| CN109077286A (en) * | 2018-08-29 | 2018-12-25 | 白芬芬 | A kind of preparation method of green onion showy flowers of herbaceous plants cake |
| CN114342985A (en) * | 2022-01-12 | 2022-04-15 | 云南嘉华食品有限公司 | Flower cake stuffing and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697027A (en) * | 2012-06-26 | 2012-10-03 | 杭州博多工贸有限公司 | Fresh flower paste and preparation method thereof |
| CN105532825A (en) * | 2016-01-29 | 2016-05-04 | 王宝生 | Fresh rose cake and making method thereof |
| CN105613800A (en) * | 2015-12-22 | 2016-06-01 | 梁合 | Production technology of jasmine tea |
-
2016
- 2016-12-05 CN CN201611105327.0A patent/CN106720066A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697027A (en) * | 2012-06-26 | 2012-10-03 | 杭州博多工贸有限公司 | Fresh flower paste and preparation method thereof |
| CN105613800A (en) * | 2015-12-22 | 2016-06-01 | 梁合 | Production technology of jasmine tea |
| CN105532825A (en) * | 2016-01-29 | 2016-05-04 | 王宝生 | Fresh rose cake and making method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950993A (en) * | 2017-12-31 | 2018-04-24 | 西双版纳天恩生物科技开发有限公司 | A kind of fermented type rose paste and its processing method |
| CN108719797A (en) * | 2018-06-07 | 2018-11-02 | 深圳市安德堂生物科技有限公司 | A kind of preparation method playing tough sweet osmanthus filling rice cake |
| CN108812809A (en) * | 2018-08-08 | 2018-11-16 | 周开启 | A kind of Tea Flower flower cake and preparation method thereof |
| CN109077286A (en) * | 2018-08-29 | 2018-12-25 | 白芬芬 | A kind of preparation method of green onion showy flowers of herbaceous plants cake |
| CN114342985A (en) * | 2022-01-12 | 2022-04-15 | 云南嘉华食品有限公司 | Flower cake stuffing and preparation method thereof |
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Application publication date: 20170531 |