CN107372727A - A kind of golden Rosa roxburghii cake and preparation method thereof - Google Patents
A kind of golden Rosa roxburghii cake and preparation method thereof Download PDFInfo
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- CN107372727A CN107372727A CN201710604841.7A CN201710604841A CN107372727A CN 107372727 A CN107372727 A CN 107372727A CN 201710604841 A CN201710604841 A CN 201710604841A CN 107372727 A CN107372727 A CN 107372727A
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- rosa roxburghii
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- 240000002547 Rosa roxburghii Species 0.000 title claims abstract description 66
- 235000000640 Rosa roxburghii Nutrition 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 29
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 29
- 235000012907 honey Nutrition 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 23
- 239000004519 grease Substances 0.000 claims abstract description 19
- 235000016709 nutrition Nutrition 0.000 claims abstract description 19
- 230000035764 nutrition Effects 0.000 claims abstract description 18
- 241000209140 Triticum Species 0.000 claims abstract description 14
- 235000021307 Triticum Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 239000006071 cream Substances 0.000 claims abstract description 11
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000005516 engineering process Methods 0.000 claims description 14
- 235000019991 rice wine Nutrition 0.000 claims description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 239000007921 spray Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 244000208734 Pisonia aculeata Species 0.000 claims description 6
- 235000010829 Prunus spinosa Nutrition 0.000 claims description 6
- 235000014443 Pyrus communis Nutrition 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 235000013606 potato chips Nutrition 0.000 claims description 6
- 208000002874 Acne Vulgaris Diseases 0.000 claims description 5
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 206010000496 acne Diseases 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 235000021022 fresh fruits Nutrition 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000001694 spray drying Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- 235000015895 biscuits Nutrition 0.000 claims description 4
- 235000008429 bread Nutrition 0.000 claims description 4
- 235000014510 cooky Nutrition 0.000 claims description 4
- 239000002689 soil Substances 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 235000011187 glycerol Nutrition 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- -1 sucrose fatty ester Chemical class 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims 1
- 239000010931 gold Substances 0.000 claims 1
- 229910052737 gold Inorganic materials 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 238000010287 warm spraying Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 2
- 230000001142 anti-diarrhea Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000001151 other effect Effects 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 6
- 239000002562 thickening agent Substances 0.000 description 5
- 239000003921 oil Substances 0.000 description 3
- 235000014594 pastries Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 208000006770 Ascorbic Acid Deficiency Diseases 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 206010027439 Metal poisoning Diseases 0.000 description 1
- 150000004008 N-nitroso compounds Chemical class 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000220483 Ribes Species 0.000 description 1
- 235000011449 Rosa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000008127 lead poisoning Diseases 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000007762 w/o emulsion Substances 0.000 description 1
Classifications
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
-
- 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
- A21D2/34—Animal material
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Health & Medical Sciences (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of golden Rosa roxburghii cake, include the raw material of following parts by weight：Golden 55~65 parts of Rosa roxburghii, 15~25 parts of potato, 85~95 parts of wheat flour, 0.001~2 part of NMF, 0.1~5 part of emulsifying agent, 5~8 parts of honey, 5~13 parts of grease；In addition, the invention also discloses the preparation method of this kind of golden Rosa roxburghii cake, comprise the following steps：Raw material weighs-making of making-cake of making-honey cream of making-golden rosa roxburghii nutrition powder of mealy potato.Present invention accomplishes in human lives to the demand of high cake, golden Rosa roxburghii is added in the manufacturing process for bakeing cake, producing one kind has stomach invigorating, helps digestion, nourishes, the golden Rosa roxburghii cake of antidiarrheal and other effects, the present invention is easy to operate simultaneously, and principle is simple, does not add the additives such as phytochrome, essence, preservative, home roasted or industrialized production can be achieved, be worthy to be popularized.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of golden Rosa roxburghii cake and preparation method thereof.
Background technology
In recent years, with the variation that consumer samples, people have pursue the unspeakable novel foodstuff of existing concept or
The tendency of the food of the mouthfeel not yet occurred so far, for added in varieties of food items fruits nutrition powder similarly there is
Pursue the trend of new mouthfeel.
In the prior art, baked confectionary (cooky (cookie), biscuit etc.) pursues mouth that is pastel and having chewiness
Sense, the baked confectionary for being especially known as soft small Western-style pastry (softcookies) are popular.In soft small Western-style pastry, lead to
The proportioning for improving grease and granulated sugar is crossed, formation mouthfeel is pastel and has the food of chewiness, such as, it is proposed that addition includes edible oil
Fat, saccharic, moisture, emulsifying agent water bag Shan type emulsion technology.
In addition, being had using the prior art of the thickener containing compositions such as polysaccharides, thickener is divided under pulverulence
It is scattered to the technology used in wheat flour etc.；Coordinate the technology of thickening property polysaccharide in grease；Using containing thickener and starch,
And proportion is the technologies such as 0.50~0.85g/ml fat or oil composition.
On the other hand, it is also proposed that cross and thickener is dispersed in the fat or oil composition containing water-in-oil emulsion composition,
The technology being coupled to again in baked confectionary；And thickener is dispersed in liquid oil using activating agent, then it is coupled to bread
Technology in class.
Fruit of Grossularia burejensis Berger has very high nutritive value and medical value.Its is sour, puckery, flat；Digestion-promoting spleen-invigorating, restrain stopping leak；With
In treatment having indigestion abdominal distension, dysentery, enteritis, vitamin C deficiency etc., Rosa roxburghi Juice, which also has, blocks N- nitroso compounds in human body
It is interior to synthesize and there is protective effect on cancer risk, there is special efficacy to treatment human body lead poisoning.Golden Rosa roxburghii is added to cake as nutritional ingredient
It will gather around and hold out broad prospects in the making of point.
The content of the invention
In order to meet in human lives the needs of to pastry food, while prepare the food cake with golden Rosa roxburghii curative effect
Point, the invention discloses a kind of golden Rosa roxburghii cake and preparation method thereof.
The present invention is achieved by the following technical solutions.
A kind of golden Rosa roxburghii cake, it is characterised in that include the raw material of following parts by weight：Golden 55~65 parts of Rosa roxburghii, potato 15
~25 parts, 85~95 parts of wheat flour, 0.001~2 part of NMF, 0.1~5 part of emulsifying agent, 5~8 parts of honey, 5~13 parts of grease.
Preferably, including following raw material：Golden 55 parts of Rosa roxburghii, 15 parts of potato, 85 parts of wheat flour, 0.5 part of NMF,
1 part of emulsifying agent, 5 parts of honey, 5 parts of grease.
Preferably, the grease is the grease being extract from crude milk.
Preferably, the NMF is glycerine.
Preferably, the emulsifying agent sucrose fatty ester.
A kind of preparation method of golden Rosa roxburghii cake, it is characterised in that comprise the following steps：
A, raw material weighs：The raw material of parts by weight needed for weighing respectively；
B, the making of mealy potato：Selection no disease and pests harm, the potato for not sprouting and not enduring cold, peeled wash, are cut into 4~6mm
Potato chips, be immersed in appropriate rice wine, be totally submerged potato chips to rice wine, take out after 4~5h, slowly dried at 50~60 DEG C
It is dry, grinds, 70~80 mesh sieves are crossed, obtain mealy potato；
C, the making of golden rosa roxburghii nutrition powder：Golden Rosa roxburghii fresh fruit is polished off into appearance acne, stripping and slicing cleans up, and is put into ozone
10~15min of soaking sterilization in water, juice extractor are squeezed the juice, and using cryogenic spray technology, are sloughed with spray drying in golden Blackthorn pear fruit-juice
Moisture content obtain golden rosa roxburghii nutrition powder；
D, the making of honey cream：Grease is added into honey under 1500~1650r/min stirring conditions, controls temperature
At 10~20 DEG C, stir；
E, the making of cake：By the mealy potato of above-mentioned gained, golden rosa roxburghii nutrition powder, honey cream and other auxiliary materials and wheat
Powder is mixed, and adds appropriate warm water and mixes thoroughly, rub into smooth dough, obtains blank, and stripping and slicing, kneading are then carried out to the blank into each
Kind shape, shaping, baking, obtain the golden Rosa roxburghii cake.
Preferably, the rice wine is the pure glutinous rice wines that the number of degrees are 53 degree.
Preferably, the cryogenic spray technical work principle is under cryogenic forming environment, and solution is sprayed onto from nozzle
Required position, water solidify rapidly.
Preferably, the golden Rosa roxburghii cake shape includes one kind in triangle, ring shape, heart and square or a kind
More than.
Preferably, the golden Rosa roxburghii cake is cooky, biscuit or bread.
The beneficial effects of the invention are as follows：Present invention accomplishes, to the demand of high cake, golden Rosa roxburghii is added in human lives
Enter into the manufacturing process for bakeing cake, producing one kind has stomach invigorating, help digestion, nourish, the golden Rosa roxburghii cake of antidiarrheal and other effects；
The present invention uses Physical Processing method, and principle is simple, easy to operate, and not adding phytochrome, essence, preservative etc. has side effect
Additive, home roasted or industrialized production can be achieved；Meanwhile the present invention produces golden rosa roxburghii nutrition using cryogenic spray technology
Powder, golden Blackthorn pear fruit-juice can be made just to can obtain free from admixture, pure, homogeneous nutrient powder under the conditions of time processing
Embodiment
The present invention is further described in detail with reference to embodiment.
Embodiment 1
A kind of preparation method of golden Rosa roxburghii cake, it is characterised in that comprise the following steps：
A, raw material weighs：Golden 55 parts of Rosa roxburghii, 15 parts of potato, 85 parts of wheat flour, 0.5 part of NMF, emulsifying agent 1 are weighed respectively
Part, 5 parts of honey, 5 parts of grease.
B, the making of mealy potato：Selection no disease and pests harm, the potato that does not sprout and do not endure cold, peeled wash, it is cut into 4mm soil
Beans piece, is immersed in rice wine, is totally submerged potato chips to rice wine, takes out, slowly dried at 50 DEG C, grinds after 4h, crosses 70
Mesh sieve, obtain mealy potato；
C, the making of golden rosa roxburghii nutrition powder：Golden Rosa roxburghii fresh fruit is polished off into appearance acne, stripping and slicing cleans up, and is put into ozone
Soaking sterilization 10min in water, juice extractor are squeezed the juice, and using cryogenic spray technology, the water in golden Blackthorn pear fruit-juice is sloughed with spray drying
Part obtains golden rosa roxburghii nutrition powder；
D, the making of honey cream：Grease is added into honey under 1500r/min stirring condition, control temperature is 10
DEG C, halve uniformly；
E, the making of cake：By the mealy potato of above-mentioned gained, golden rosa roxburghii nutrition powder, honey cream and other auxiliary materials and wheat
Powder mixes, and adds appropriate warm water and mixes thoroughly, rub into smooth dough, obtains blank, then carries out stripping and slicing, kneading deliberately to the blank
Shape, shaping, baking, obtain the golden Rosa roxburghii biscuit.
Embodiment 2
A kind of preparation method of golden Rosa roxburghii cake, it is characterised in that comprise the following steps：
A, raw material weighs：Golden 65 parts of Rosa roxburghii, 25 parts of potato, 95 parts of wheat flour, 1 part of NMF, emulsifying agent 3 are weighed respectively
Part, 8 parts of honey, 13 parts of grease.
B, the making of mealy potato：Selection no disease and pests harm, the potato that does not sprout and do not endure cold, peeled wash, it is cut into 6mm soil
Beans piece, is immersed in rice wine, is totally submerged potato chips to rice wine, takes out, slowly dried at 60 DEG C, grinds, mistake after 5 hours
80 mesh sieves, obtain mealy potato；
C, the making of golden rosa roxburghii nutrition powder：Golden Rosa roxburghii fresh fruit is polished off into appearance acne, stripping and slicing cleans up, and is put into ozone
Soaking sterilization 15 minutes in water, juice extractor is squeezed the juice, and using cryogenic spray technology, the water in golden Blackthorn pear fruit-juice is sloughed with spray drying
Part obtains golden rosa roxburghii nutrition powder；
D, the making of honey cream：Grease is added into honey under 1650r/min stirring condition, control temperature is 20
℃；
E, the making of cake：By the mealy potato of above-mentioned gained, golden rosa roxburghii nutrition powder, honey cream and other auxiliary materials and wheat
Powder mixes, and adds appropriate warm water and mixes thoroughly, rub into smooth dough, obtains blank, then carries out stripping and slicing, kneading Cheng Yuan to the blank
Cast, shaping, baking, obtain the golden Rosa roxburghii sweet tea cake.
Embodiment 3
A kind of preparation method of golden Rosa roxburghii cake, it is characterised in that comprise the following steps：
A, raw material weighs：Golden 58 parts of Rosa roxburghii, 18 parts of potato, 88 parts of wheat flour, 0.8 part of NMF, emulsifying agent are weighed respectively
1.8 parts, 6 parts of honey, 11 parts of grease.
B, the making of mealy potato：Selection no disease and pests harm, the potato that does not sprout and do not endure cold, peeled wash, it is cut into 5mm soil
Beans piece, is immersed in rice wine, is totally submerged potato chips to drinks, takes out, slowly dried at 65 DEG C, grinds, mistake after 5 hours
75 mesh sieves, obtain mealy potato；
C, the making of golden rosa roxburghii nutrition powder：Golden Rosa roxburghii fresh fruit is polished off into appearance acne, stripping and slicing cleans up, and is put into ozone
Soaking sterilization 13 minutes in water, juice extractor is squeezed the juice, and using cryogenic spray technology, the water in golden Blackthorn pear fruit-juice is sloughed with spray drying
Part obtains golden rosa roxburghii nutrition powder；
D, the making of honey cream：Grease is added into honey under 1600r/min stirring condition, control temperature is 18
℃；
E, the making of cake：By the mealy potato of above-mentioned gained, golden rosa roxburghii nutrition powder, honey cream and other auxiliary materials and wheat
Powder is mixed, and adds appropriate warm water and mixes thoroughly, rub into smooth dough, obtains blank, and stripping and slicing, kneading are then carried out to the blank into three
Angular, shaping, baking, obtain the golden Rosa roxburghii bread.
Claims (10)
1. a kind of golden Rosa roxburghii cake, it is characterised in that include the raw material of following parts by weight：Golden 55~65 parts of Rosa roxburghii, potato 15~
25 parts, 85~95 parts of wheat flour, 0.001~2 part of NMF, 0.1~5 part of emulsifying agent, 5~8 parts of honey, 5~13 parts of grease.
2. a kind of golden Rosa roxburghii cake according to claim 1, it is characterised in that including following raw material：Golden Rosa roxburghii
55 parts, 15 parts of potato, 85 parts of wheat flour, 0.5 part of NMF, 1 part of emulsifying agent, 5 parts of honey, 5 parts of grease.
3. a kind of golden Rosa roxburghii cake according to claim 1, it is characterised in that the grease is to be refined from crude milk
Grease out.
4. a kind of golden Rosa roxburghii cake according to claim 1, it is characterised in that the NMF is glycerine.
A kind of 5. golden Rosa roxburghii cake according to claim 1, it is characterised in that the emulsifying agent sucrose fatty ester.
6. a kind of preparation method of golden Rosa roxburghii cake, it is characterised in that comprise the following steps：
A, raw material weighs：The raw material of parts by weight needed for weighing respectively；
B, the making of mealy potato：Selection no disease and pests harm, the potato that does not sprout and do not endure cold, peeled wash, it is cut into 4~6mm soil
Beans piece, is immersed in rice wine, is totally submerged potato chips to rice wine, is taken out after 4~5h, slowly dry, wear at 50~60 DEG C
Powder, 70~80 mesh sieves are crossed, obtain mealy potato；
C, the making of golden rosa roxburghii nutrition powder：Golden Rosa roxburghii fresh fruit is polished off into appearance acne, stripping and slicing cleans up, and is put into Ozone Water
10~15min of soaking sterilization, juice extractor are squeezed the juice, and using cryogenic spray technology, the water in golden Blackthorn pear fruit-juice is sloughed with spray drying
Part obtains golden rosa roxburghii nutrition powder；
D, the making of honey cream：Grease is added into honey under 1500~1650r/min stirring conditions, control temperature is 10
~20 DEG C, stir；
E, the making of cake：The mealy potato of above-mentioned gained, golden rosa roxburghii nutrition powder, honey cream and other auxiliary materials and wheat flour are mixed
Close, add warm water mix thoroughly, rub into smooth dough, obtain blank, then to the blank carry out stripping and slicing, kneading into it is variously-shaped,
Shaping, baking, obtain the golden Rosa roxburghii cake.
A kind of 7. preparation method of golden Rosa roxburghii cake according to claim 6, it is characterised in that in step (b), the rice
Wine is the pure glutinous rice wines that the number of degrees are 53 degree.
8. the preparation method of a kind of golden Rosa roxburghii cake according to claim 6, it is characterised in that described low in step (c)
Warm spraying technique operation principle is under cryogenic forming environment, solution is sprayed onto to required position from nozzle, water solidifies rapidly.
A kind of 9. preparation method of golden Rosa roxburghii cake according to claim 6, it is characterised in that in step (e), the gold
Rosa roxburghii cake shape includes one kind or more than a kind in triangle, ring shape, heart and square.
10. the preparation method of a kind of golden Rosa roxburghii cake according to claim 6, it is characterised in that described in step (e)
Golden Rosa roxburghii cake is cooky, biscuit or bread.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710604841.7A CN107372727A (en) | 2017-07-24 | 2017-07-24 | A kind of golden Rosa roxburghii cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710604841.7A CN107372727A (en) | 2017-07-24 | 2017-07-24 | A kind of golden Rosa roxburghii cake and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108812786A (en) * | 2018-08-28 | 2018-11-16 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt biscuit and preparation method thereof |
| CN108902245A (en) * | 2018-08-28 | 2018-11-30 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt bread and preparation method thereof |
| CN116617303A (en) * | 2023-06-07 | 2023-08-22 | 浙江大学长三角智慧绿洲创新中心 | Rosa roxburghii functional ingredient composition and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101060784A (en) * | 2004-11-22 | 2007-10-24 | 花王株式会社 | Baked confectionary |
| CN105123841A (en) * | 2015-07-08 | 2015-12-09 | 秦红梅 | Biscuits capable of clearing heat and removing toxicity |
-
2017
- 2017-07-24 CN CN201710604841.7A patent/CN107372727A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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