CN107593853A - A kind of safflower moon cake and preparation method thereof - Google Patents
A kind of safflower moon cake and preparation method thereof Download PDFInfo
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- CN107593853A CN107593853A CN201710755928.4A CN201710755928A CN107593853A CN 107593853 A CN107593853 A CN 107593853A CN 201710755928 A CN201710755928 A CN 201710755928A CN 107593853 A CN107593853 A CN 107593853A
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- safflower
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Abstract
The invention belongs to food technology field, especially a kind of safflower moon cake and preparation method thereof, safflower, malt syrup, Semen sesami nigrum, hawthorn, STEVIA REBAUDIANA, vegetable oil and honey are used as raw material, pass through rational proportion design, regulation and control in conjunction with technological parameter are prepared into safflower moon cake, and the special fragrance of safflower is perfectly dissolved into moon cake, lifts the palatability of moon cake, the taste of abundant moon cake, solve flower cake fresh flower carrys out source problem；The moon cake color and luster is ruddy, agreeably sweet, nutritious, has and promotees digestion, increase appetite, improve immunity and other effects.
Description
Technical field
The invention belongs to food technology field, especially a kind of safflower moon cake and preparation method thereof.
Background technology
The annual Mid-autumn Festival, moon cake are all the product that must be eaten, and round moon cake signifies member, happiness, and with the epoch
Development, occur miscellaneous moon cake currently on the market, sweet taste, saline taste, salty sweet tea be made into according to the demand of people
Taste, spicy etc., nowadays the species of moon cake is various, and industry is flourishing.
Safflower, be otherwise known as safflower, has special fragrance, mildly bitter flavor, cures mainly promoting blood circulation latus rectum, blood stasis removing analgesic；For passing through
Close, dysmenorrhoea, lochia, abdominal mass lump in the abdomen, traumatic injury；When ancients often have what blood in vivo, often add safflower tate gauze bag
Boil can use and twice a day steep pin, be applicable various varication, peripheral neuritis, blood circulation；Safflower contains carthamone, new
Carthamic acid, carthamic acid, carthamin yellow and uranidin, additionally include palmitic acid, myristic acid, bay containing safflower oil, oil
Acid, stearic acid, arachidic acid, oleic acid etc..
If the special fragrance of safflower can be dissolved into moon cake, the taste of moon cake can be not only enriched, simultaneously
Also the fresh flower for solving flower cake carrys out source problem, breaks through the bottleneck of safflower industrialization plantation, while the medicinal efficacy of safflower is melted
Enter into moon cake, also comply with the Diet concept of modern's integration of drinking and medicinal herbs, the exploitation of safflower moon cake has preferable exploitation value
Value.
The content of the invention
In order to solve the above technical problems, the present invention provides a kind of safflower moon cake and preparation method thereof.
It is achieved particular by following technical scheme：
A kind of safflower moon cake, raw material are in parts by weight：20~30 parts of safflower, 1~5 part of malt syrup, Semen sesami nigrum 4
~8 parts, 2~5 parts of hawthorn, 4~8 parts of STEVIA REBAUDIANA, 2~4 parts of vegetable oil, 5~10 parts of honey.
Further preferred raw material is in parts by weight：26 parts of safflower, 4 parts of malt syrup, 7 parts of Semen sesami nigrum, 3 parts of hawthorn, sweet tea
5 parts of leaf chrysanthemum, 2 parts of vegetable oil, 6 parts of honey.
The preparation method that another object of the present invention is to provide the safflower moon cake, comprises the following steps：
(1) pluck fresh safflower petal, remove rot position and impurity, 2~3 times are eluriated with clear water, then 20~
10~20min is soaked under 30 DEG C of water temperature conditions；
(2) petal after immersion is put into 5~10min of processing in 70~80 DEG C of water temperatures, is then pulled out and be placed on cool place
Place dries, until weight-loss ratio is 20~30%；
(3) petal after drying is put into after handling 2~5min in microwave, is placed in freezing processing under the conditions of 10 DEG C of 30~﹣ of ﹣
15~25min, then put it into and 5~10min is dried in drying box；
(4) dried petal is mixed with STEVIA REBAUDIANA, is inoculated with microbial inoculum according to the 1~3% of its mixed weight, is placed in temperature
Ferment 3~5h under the conditions of 35~40 DEG C, and obtained tunning after drying, is put into fragrance extracting machine and handles 1~2h；
(5) product after Titian, malt syrup, Semen sesami nigrum, hawthorn, STEVIA REBAUDIANA, vegetable oil, honey are mixed, is put into and stirs
The machine of mixing stirs, you can obtains safflower moon cake.
Step (3) drying temperature is 40~50 DEG C, and it is 100~200Pa to dry pressure.
The frequency of the microwave is 1100~1300W.
The Titian treatment temperature is 40~50 DEG C.
The microbial inoculum is by saccharomycete and lactic acid bacteria according to 3：1 weight proportion is mixed and formed.
Beneficial effect
The present invention uses safflower, malt syrup, Semen sesami nigrum, hawthorn, STEVIA REBAUDIANA, vegetable oil and honey to pass through conjunction for raw material
The proportion design of reason, the regulation and control in conjunction with technological parameter are prepared into safflower moon cake, and the special fragrance of safflower is perfectly melted
Enter into moon cake, lift the palatability of moon cake, enrich the taste of moon cake, solve flower cake fresh flower carrys out source problem；
The moon cake color and luster is ruddy, agreeably sweet, nutritious, has and promotees digestion, increase appetite, improve immunity and other effects.
Embodiment
Tuberculosis specific embodiment is limited technical scheme is further below, but claimed
Scope is not only limited to made description.
Embodiment 1
A kind of safflower moon cake, raw material are in parts by weight：Safflower 20kg, malt syrup 1kg, Semen sesami nigrum 4kg, hawthorn
2kg, STEVIA REBAUDIANA 4kg, vegetable oil 2kg, honey 5kg；
Preparation method, comprise the following steps：
(1) fresh safflower petal is plucked, removes rot position and impurity, is eluriated 2 times with clear water, then in 20 DEG C of water temperatures
Under the conditions of soak 10min；
(2) petal after immersion is put into 70 DEG C of water temperatures and handles 5min, then pulled out and be placed on shady place and dry, directly
It is 20% to weight-loss ratio；
(3) petal after drying is put into after handling 2min in microwave, is placed in freezing processing 15min under the conditions of 30 DEG C of ﹣, then
Put it into and 5min is dried in drying box；
(4) dried petal is mixed with STEVIA REBAUDIANA, is inoculated with microbial inoculum according to the 1% of its mixed weight, is placed in temperature 35
Ferment 3h under the conditions of DEG C, and obtained tunning after drying, is put into fragrance extracting machine processing 1h；
(5) product after Titian, malt syrup, Semen sesami nigrum, hawthorn, STEVIA REBAUDIANA, vegetable oil, honey are mixed, is put into and stirs
The machine of mixing stirs, you can obtains safflower moon cake.
Step (3) drying temperature is 40 DEG C, and it is 100Pa to dry pressure.
The frequency of the microwave is 1100W.
The Titian treatment temperature is 40 DEG C.
The microbial inoculum is by saccharomycete and lactic acid bacteria according to 3：1 weight proportion is mixed and formed.
Embodiment 2
A kind of safflower moon cake, raw material are in parts by weight：Safflower 30kg, malt syrup 5kg, Semen sesami nigrum 8kg, hawthorn
5kg, STEVIA REBAUDIANA 8kg, vegetable oil 4kg, honey 10kg；
Preparation method, comprise the following steps：
(1) fresh safflower petal is plucked, removes rot position and impurity, is eluriated 3 times with clear water, then in 30 DEG C of water temperatures
Under the conditions of soak 20min；
(2) petal after immersion is put into 80 DEG C of water temperatures and handles 10min, then pulled out and be placed on shady place and dry,
Until weight-loss ratio is 30%；
(3) petal after drying is put into after handling 5min in microwave, is placed in freezing processing 25min under the conditions of 10 DEG C of ﹣, then
Put it into and 10min is dried in drying box；
(4) dried petal is mixed with STEVIA REBAUDIANA, is inoculated with microbial inoculum according to the 3% of its mixed weight, is placed in temperature 40
Ferment 5h under the conditions of DEG C, and obtained tunning after drying, is put into fragrance extracting machine processing 2h；
(5) product after Titian, malt syrup, Semen sesami nigrum, hawthorn, STEVIA REBAUDIANA, vegetable oil, honey are mixed, is put into and stirs
The machine of mixing stirs, you can obtains safflower moon cake.
Step (3) drying temperature is 50 DEG C, and it is 200Pa to dry pressure.
The frequency of the microwave is 1300W.
The Titian treatment temperature is 50 DEG C.
The microbial inoculum is by saccharomycete and lactic acid bacteria according to 3：1 weight proportion is mixed and formed.
Embodiment 3
A kind of safflower moon cake, raw material are in parts by weight：Safflower 26kg, malt syrup 4kg, Semen sesami nigrum 7kg, hawthorn
3kg, STEVIA REBAUDIANA 5kg, vegetable oil 2kg, honey 6kg；
Preparation method, comprise the following steps：
(1) fresh safflower petal is plucked, removes rot position and impurity, is eluriated 3 times with clear water, then in 28 DEG C of water temperatures
Under the conditions of soak 15min；
(2) petal after immersion is put into 74 DEG C of water temperatures and handles 8min, then pulled out and be placed on shady place and dry, directly
It is 24% to weight-loss ratio；
(3) petal after drying is put into after handling 4min in microwave, is placed in freezing processing 20min under the conditions of 20 DEG C of ﹣, then
Put it into and 7min is dried in drying box；
(4) dried petal is mixed with STEVIA REBAUDIANA, is inoculated with microbial inoculum according to the 2% of its mixed weight, is placed in temperature 36
Ferment 4h under the conditions of DEG C, and obtained tunning after drying, is put into fragrance extracting machine processing 1.5h；
(5) product after Titian, malt syrup, Semen sesami nigrum, hawthorn, STEVIA REBAUDIANA, vegetable oil, honey are mixed, is put into and stirs
The machine of mixing stirs, you can obtains safflower moon cake.
Step (3) drying temperature is 42 DEG C, and it is 150Pa to dry pressure.
The frequency of the microwave is 1150W.
The Titian treatment temperature is 46 DEG C.
The microbial inoculum is by saccharomycete and lactic acid bacteria according to 3：1 weight proportion is mixed and formed.
Embodiment 4
A kind of safflower moon cake, raw material are in parts by weight：Safflower 20kg, malt syrup 5kg, Semen sesami nigrum 8kg, hawthorn
2kg, STEVIA REBAUDIANA 8kg, vegetable oil 2kg, honey 5kg；
Preparation method, comprise the following steps：
(1) fresh safflower petal is plucked, removes rot position and impurity, is eluriated 2 times with clear water, then in 22 DEG C of water temperatures
Under the conditions of soak 15min；
(2) petal after immersion is put into 75 DEG C of water temperatures and handles 10min, then pulled out and be placed on shady place and dry,
Until weight-loss ratio is 27%；
(3) petal after drying is put into after handling 3min in microwave, is placed in freezing processing 15min under the conditions of 15 DEG C of ﹣, then
Put it into and 10min is dried in drying box；
(4) dried petal is mixed with STEVIA REBAUDIANA, is inoculated with microbial inoculum according to the 1% of its mixed weight, is placed in temperature 40
Ferment 3h under the conditions of DEG C, and obtained tunning after drying, is put into fragrance extracting machine processing 1h；
(5) product after Titian, malt syrup, Semen sesami nigrum, hawthorn, STEVIA REBAUDIANA, vegetable oil, honey are mixed, is put into and stirs
The machine of mixing stirs, you can obtains safflower moon cake.
Step (3) drying temperature is 40 DEG C, and it is 200Pa to dry pressure.
The frequency of the microwave is 1100W.
The Titian treatment temperature is 50 DEG C.
The microbial inoculum is by saccharomycete and lactic acid bacteria according to 3：1 weight proportion is mixed and formed.
Embodiment 5
A kind of safflower moon cake, raw material are in parts by weight：Safflower 30kg, malt syrup 1kg, Semen sesami nigrum 7kg, hawthorn
3kg, STEVIA REBAUDIANA 5kg, vegetable oil 4kg, honey 8kg；
Preparation method, comprise the following steps：
(1) fresh safflower petal is plucked, removes rot position and impurity, is eluriated 3 times with clear water, then in 28 DEG C of water temperatures
Under the conditions of soak 20min；
(2) petal after immersion is put into 70 DEG C of water temperatures and handles 10min, then pulled out and be placed on shady place and dry,
Until weight-loss ratio is 23%；
(3) petal after drying is put into after handling 4min in microwave, is placed in freezing processing 25min under the conditions of 25 DEG C of ﹣, then
Put it into and 5min is dried in drying box；
(4) dried petal is mixed with STEVIA REBAUDIANA, is inoculated with microbial inoculum according to the 3% of its mixed weight, is placed in temperature 35
Ferment 3h under the conditions of DEG C, and obtained tunning after drying, is put into fragrance extracting machine processing 2h；
(5) product after Titian, malt syrup, Semen sesami nigrum, hawthorn, STEVIA REBAUDIANA, vegetable oil, honey are mixed, is put into and stirs
The machine of mixing stirs, you can obtains safflower moon cake.
Step (3) drying temperature is 48 DEG C, and it is 120Pa to dry pressure.
The frequency of the microwave is 1250W.
The Titian treatment temperature is 42 DEG C.
The microbial inoculum is by saccharomycete and lactic acid bacteria according to 3：1 weight proportion is mixed and formed.
It is important to point out that, above example and test example are only limitted to do further technical scheme herein
Elaboration and understanding, it is impossible to be interpreted as further to technical scheme and limited, what those skilled in the art made
Non-protruding essential characteristics and the innovation and creation of marked improvement, still fall within the protection category of the present invention.
Claims (7)
1. a kind of safflower moon cake, it is characterised in that raw material is in parts by weight：20~30 parts of safflower, malt syrup 1~5
Part, 4~8 parts of Semen sesami nigrum, 2~5 parts of hawthorn, 4~8 parts of STEVIA REBAUDIANA, 2~4 parts of vegetable oil, 5~10 parts of honey.
2. safflower moon cake as claimed in claim 1, it is characterised in that the raw material is in parts by weight：26 parts of safflower, wheat
4 parts of bud syrup, 7 parts of Semen sesami nigrum, 3 parts of hawthorn, 5 parts of STEVIA REBAUDIANA, 2 parts of vegetable oil, 6 parts of honey.
3. the preparation method of safflower moon cake as claimed in claim 1 or 2, it is characterised in that comprise the following steps：
(1) fresh safflower petal is plucked, removes rot position and impurity, is eluriated 2~3 times with clear water, then at 20~30 DEG C
10~20min is soaked under water temperature condition；
(2) petal after immersion is put into 70~80 DEG C of water temperatures 5~10min of processing, is then pulled out and be placed on shady place and dry in the air
It is dry, until weight-loss ratio is 20~30%；
(3) petal after drying is put into after handling 2~5min in microwave, be placed in freezing processing 15 under the conditions of 10 DEG C of 30~﹣ of ﹣~
25min, then put it into and 5~10min is dried in drying box；
(4) dried petal is mixed with STEVIA REBAUDIANA, according to its mixed weight 1~3% be inoculated with microbial inoculum, be placed in temperature 35~
Ferment 3~5h under the conditions of 40 DEG C, and obtained tunning after drying, is put into fragrance extracting machine and handles 1~2h；
(5) product after Titian, malt syrup, Semen sesami nigrum, hawthorn, STEVIA REBAUDIANA, vegetable oil, honey are mixed, is put into mixer
Stir, you can obtain safflower moon cake.
4. the preparation method of safflower moon cake as claimed in claim 3, it is characterised in that step (3) drying temperature be 40~
50 DEG C, it is 100~200Pa to dry pressure.
5. the preparation method of safflower moon cake as claimed in claim 3, it is characterised in that the frequency of the microwave be 1100~
1300W。
6. the preparation method of safflower moon cake as claimed in claim 3, it is characterised in that the Titian treatment temperature be 40~
50℃。
7. the preparation method of safflower moon cake as claimed in claim 3, it is characterised in that the microbial inoculum is by saccharomycete and lactic acid
Bacterium is according to 3：1 weight proportion is mixed and formed.
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| CN201710755928.4A CN107593853A (en) | 2017-08-29 | 2017-08-29 | A kind of safflower moon cake and preparation method thereof |
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| CN201710755928.4A CN107593853A (en) | 2017-08-29 | 2017-08-29 | A kind of safflower moon cake and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114223694A (en) * | 2021-12-28 | 2022-03-25 | 昆明冠生园食品有限公司 | Petal extract mooncake and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1145727A (en) * | 1995-09-22 | 1997-03-26 | 李建 | Mooncake with dried meat floss |
| CN101623019A (en) * | 2009-08-10 | 2010-01-13 | 普绩 | Sugar-free saffron ham moon cake and manufacture method thereof |
| CN104247742A (en) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | Dragon fruit Chinese mooncake and making method thereof |
| CN104305004A (en) * | 2014-10-15 | 2015-01-28 | 冯乐东 | Sucrose-free mooncake series with miscellaneous cereal and chestnut filling, reasonable food structure and reasonable energy and amino acid composition |
| CN105249484A (en) * | 2015-08-31 | 2016-01-20 | 陈健浚 | Processing method of edible flower stuffing |
-
2017
- 2017-08-29 CN CN201710755928.4A patent/CN107593853A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1145727A (en) * | 1995-09-22 | 1997-03-26 | 李建 | Mooncake with dried meat floss |
| CN101623019A (en) * | 2009-08-10 | 2010-01-13 | 普绩 | Sugar-free saffron ham moon cake and manufacture method thereof |
| CN104247742A (en) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | Dragon fruit Chinese mooncake and making method thereof |
| CN104305004A (en) * | 2014-10-15 | 2015-01-28 | 冯乐东 | Sucrose-free mooncake series with miscellaneous cereal and chestnut filling, reasonable food structure and reasonable energy and amino acid composition |
| CN105249484A (en) * | 2015-08-31 | 2016-01-20 | 陈健浚 | Processing method of edible flower stuffing |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114223694A (en) * | 2021-12-28 | 2022-03-25 | 昆明冠生园食品有限公司 | Petal extract mooncake and preparation method thereof |
| CN114223694B (en) * | 2021-12-28 | 2022-12-30 | 昆明冠生园食品有限公司 | Petal extract mooncake and preparation method thereof |
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