CN108812774A - A kind of rose cookie and its production method containing taste rose sauce - Google Patents
A kind of rose cookie and its production method containing taste rose sauce Download PDFInfo
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- CN108812774A CN108812774A CN201810891679.6A CN201810891679A CN108812774A CN 108812774 A CN108812774 A CN 108812774A CN 201810891679 A CN201810891679 A CN 201810891679A CN 108812774 A CN108812774 A CN 108812774A
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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Abstract
The present invention relates to food processing technology fields, provide a kind of rose cookie containing taste rose sauce, including cladding, crisp material and fillings；Wherein, cladding includes the following raw material：Flour, lard, drinking water, sugar；Shortcake material includes the following raw material：Flour, lard；Fillings is specially rose sauce, including the following raw material：Roseleaf, brown sugar, white granulated sugar, salt, honey, aizoon stonecrop, buckwheat, lotus root starch, bean powder, cornstarch malt sugar, potassium sorbate, grape pip, lemon, sweet osmanthus, pectase powder, water.The present invention also provides a kind of production methods of rose cookie containing taste rose sauce.The advantage of the invention is that：The rose cookie being prepared using raw material of the present invention, in golden yellow, heat color is uniform on surface, and top of not collapsing (is cheated on surface) without low-lying area, has rose scent, the loose deliciousness of mouthfeel, soft non-sticky tooth, crisp skin even layers, skin filling is uniform, free from foreign meter.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of rose cookies and its producer containing taste rose sauce
Method.
Background technique
Rose is mountainmahogany.Since rose has cold-resistant, heatproof attribute, and bud perfume (or spice) is tender, moist, early in Tang of Sui
Period, just by the favor of imperial palace high official.It is rose sweetness and bitterness, warm-natured, it is famous slow mood Chinese medicine of relaxing, most obvious effect is reason
Gas relieve stagnation, promoting blood circulation scattered silt and menstruction regulating and pain relieving.The pharmacological property of rose as mild as a dove, is capable of the conscience blood vessels of the feeding people of temperature, and the hair that relaxes is internal
Strongly fragrant gas plays calmness, pacifies, antidepressant effect.Women is premenstrual or intermenstrual period often understands the agitation in some moods in the moon, drinks
Point rose can play adjustment effect.It, can also be with even if not being the menstrual period in today that work and life pressure is increasing
It drinks rose more, can play the role of pacifying, set the mind at rest, silt, reconciliation internal organs are changed in the promoting flow of qi and blood circulation.
Rose cookie is old Beijing characteristic traditional famous cake of a kind of sugared filling, crisp skin, and the development of rose cookie is when belonging to rose production
One of product deep processing project, market prospects are also boundless.However, people are to rose due to the continuous improvement of living standard
The mouthfeel of cake, fragrance are also more and more fastidious, more pursue the rose cookie of more " perfection ".
Accordingly, be badly in need of improving the prior art at present, with provide a kind of loose delicious, the strongly fragrant rose cookie of mouthfeel and
Its production method.
Summary of the invention
It is loose delicious, strongly fragrant containing taste rose technical problem to be solved by the present invention lies in a kind of mouthfeel is provided
The rose cookie and its production method of sauce.
The present invention solves above-mentioned technical problem using following technical scheme：
A kind of rose cookie containing taste rose sauce, including cladding, crisp material and fillings；The cladding includes following parts by weight
Raw material：It is 33-36 parts of flour, 15-18 parts of lard, 15-18 parts of drinking water, 6-8 parts sugared；The crisp material includes following parts by weight
Raw material：14-16 parts of flour, 8-10 parts of lard；
The fillings is specially rose sauce, the raw material including following parts by weight：24-28 parts of roseleaf, brown sugar 30-
40 parts, 6-10 parts of white granulated sugar, 4.2-4.8 parts of salt, 5-7 parts of honey, 7-9 parts of aizoon stonecrop, 7-9 parts of buckwheat, 7-9 parts of lotus root starch,
7-9 parts of bean powder, 15-20 parts of cornstarch malt sugar, 2-4 parts of potassium sorbate, 4-6 parts of grape pip, 6-8 parts of lemon, 7-9 parts of sweet osmanthus,
1.6-2.0 parts of pectase powder, 102-108 parts of water；Wherein, the preparation method of cornstarch malt sugar is as follows：
A. according to (8-9)：1 ratio will choose niblet and be uniformly mixed in highland barley grain, then be crushed to particle with crusher；
B. according to 1：Particle is added to the water by the ratio of (1.5-2) carries out immersion 18-20h, endures at 120-140 DEG C later
1-2h is boiled, and takes king's rice, the volatile component in highland barley with steam distillation out of, solubility after infusion in gains is solid
Shape object stops infusion when reaching 70-75%, it is arrived pure malt sugar liquid through 130-140 mesh net filtration；
C. pure malt sugar liquid is put into sugar-cooker, infusion 3-4h is at a temperature of 110-125 DEG C to get the concentration to concentration
The cornstarch malt sugar of 93%-97%.
As one of preferred embodiment of the invention, the cladding includes the raw material of following parts by weight：34.5 parts of flour, pig
16.5 parts of oil, 16.5 parts of drinking water, 7 parts of sugar；The crisp material includes the raw material of following parts by weight：15 parts of flour, 9 parts of lard；
The fillings is specially rose sauce, the raw material including following parts by weight：26 parts of roseleaf, 35 parts of brown sugar, white granulated sugar 8
Part, 4.5 parts of salt, 6 parts of honey, 8 parts of aizoon stonecrop, 8 parts of buckwheat, 8 parts of lotus root starch, 8 parts of bean powder, 17.5 parts of cornstarch malt sugar,
3 parts of potassium sorbate, 5 parts of grape pip, 7 parts of lemon, 8 parts of sweet osmanthus, 1.8 parts of pectase powder, 105 parts of water.
As one of preferred embodiment of the invention, the cladding includes the raw material of following parts by weight：34 parts of flour, lard
16 parts, 16 parts of drinking water, 6.5 parts of sugar；The crisp material includes the raw material of following parts by weight：14.5 parts of flour, 8.5 parts of lard；
The fillings is specially rose sauce, the raw material including following parts by weight：25 parts of roseleaf, 33 parts of brown sugar, white granulated sugar 7
Part, 4.4 parts of salt, 5.5 parts of honey, 7.5 parts of aizoon stonecrop, 7.5 parts of buckwheat, 7.5 parts of lotus root starch, 7.5 parts of bean powder, corn starch sugar
Dilute 17 parts, 2.5 parts of potassium sorbate, 4.5 parts of grape pip, 6.5 parts of lemon, 7.5 parts of sweet osmanthus, 1.7 parts of pectase powder, 103 parts of water.
As one of preferred embodiment of the invention, the cladding includes the raw material of following parts by weight：35 parts of flour, lard
17 parts, 17 parts of drinking water, 7.5 parts of sugar；The crisp material includes the raw material of following parts by weight：15.5 parts of flour, 9.5 parts of lard；
The fillings is specially rose sauce, the raw material including following parts by weight：27 parts of roseleaf, 38 parts of brown sugar, white granulated sugar 9
Part, 4.7 parts of salt, 6.5 parts of honey, 8.5 parts of aizoon stonecrop, 8.5 parts of buckwheat, 8.5 parts of lotus root starch, 8.5 parts of bean powder, corn starch sugar
Dilute 19 parts, 3.5 parts of potassium sorbate, 5.5 parts of grape pip, 7.5 parts of lemon, 8.5 parts of sweet osmanthus, 1.9 parts of pectase powder, 107 parts of water.
As one of preferred embodiment of the invention, the pectase powder is referred specifically to before pineapple, pawpaw, lemon, rickshaw
Sub- shell is raw material, and with ultrafiltration concentration and the refined ferment pulvis of Freeze Drying Technique.
A kind of production method of the above-mentioned rose cookie containing taste rose sauce, includes the following steps：
(1) preparation of rose sauce：
A. at the morning 8 before, pick the just open band dew rose flower such as cup-shaped；Then, the rose of picking is removed
Bud, blade, then stacked the flower after bud, blade is removed 2-3 days naturally, allow it slightly to generate heat, petal is just de- with holder
From finally petal is winnowed with a dustpan out with dustpan；
B. the roseleaf after brown sugar, white granulated sugar, salt, honey and picking is weighed according to above-mentioned parts by weight, and be put into
In Porcelain Jar after disinfection, roseleaf, brown sugar, white granulated sugar, salt, honey are rubbed to sticky paste in Porcelain Jar, then use food
Preservative film sealing preservation marinated 15-20 days spare；
C. according to above-mentioned parts by weight, aizoon stonecrop, lemon are mixed, and firmly squeeze out inspissated juice；
D. the roseleaf after will be marinated pours into pot, and inspissated juice made from abovementioned steps is added and 50-80 parts of water carry out
Boiling；After boiling, added in pot the buckwheats of above-mentioned parts by weight, lotus root starch, bean powder, cornstarch malt sugar, potassium sorbate,
Grape pip, sweet osmanthus and remaining weight number water, when boiling to 30-35min, add pectase powder and continue to steam 9-11min；
E. rose paste after will be cooked put into the container after sterilizing to get；
(2) preparation of cladding：
According to above-mentioned parts by weight, first sugar is put into dough mixing machine, adds drinking water to be stirred, dissolves sugar；Then, add
Enter lard to stir evenly, be eventually adding flour, stirs into solidifying body；Finally, continuing stirring until obtaining soft or hard is suitable for moistening not
Sticky surface；
(3) preparation of crisp material：
According to above-mentioned parts by weight, first flour is poured into dough mixing machine, then lard is added in dough mixing machine, stirring to crisp face
Until uniform and soft or hard degree and surface match；
(4) shortcake is broken：
Obtained surface made above, crisp material, rose sauce are respectively classified into the fritter of 10 equal portions, by surface block with making dough
Cane, which is rolled, is pressed into rectangle, makes that its both sides is thin, thick middle, then crisp block is placed on centre and is paved, and stacks flattened with hand on four sides, then roll into
Length-width ratio is 2:1 rectangle, then cut along its length from centre with knife, it is divided into two, and rolled up outward respectively from the place of cutting,
The long round bar of crisp skin is obtained, the long round bar of crisp skin is divided into 8 pieces, one piece of fillings is cut into 8 pieces；
(5) faric：
Broken good crisp skin and rose sauce are split into left and right on station, skin is pinched with left hand, is that mouth is upward, it is proportionately oblate
Shape makes thin around it, thick middle, then pinches filling with the right hand, is packed, it is desirable that and it is that mouth is in neat formation, the green compact that will finally be wrapped with hand
It is proportionately oblate, it can form；
(6) code-disc and baking：
Green compact are piled up and paint egg liquid in clean baking tray, and in green surface, then upper furnace is baked to golden yellow
It comes out of the stove；
(7) it packs：
Come out of the stove after thorough cooling, pack sealing to get.
As one of preferred embodiment of the invention, the roasting specific requirement of upper baking oven is in the step (6)：Electric furnace voltage
380 volts, 160 DEG C of charging temperature, 160 DEG C of temperature in furnace, tapping temperature is 185 DEG C, bakes 10-11min.
The present invention compared with prior art the advantages of be：
(1) rose cookie being prepared using raw material of the present invention, in golden yellow, heat color is uniform on surface, top of not collapsing (surface without
Low-lying area hole), there is rose scent, the loose deliciousness of mouthfeel, soft non-sticky tooth, crisp skin even layers, skin filling is uniform, free from foreign meter；
(2) production method of the rose cookie of the invention containing taste rose sauce is simple, operation is accurate, is suitable for mass production；
(3) reasonable recipe of rose sauce of the present invention, formula science, good mouthfeel have and enrich comprehensive nutrition, can be
Human body provides multivitamin, protein, meets needed for the daily multiple functions of human body；Also, since red-spotted stonecrop being added in component
Radix Notoginseng inspissated juice, enables rose paste Antimicrobial preservative, can put long at normal temperature, and taste and nutrition will not decline；In addition, component
In be also added with pectase powder so that this product is conducive to improve simultaneously stomach, beautifying face and moistering lotion, activating cell, anti-aging, anti-
Oxidation, is more suitable for female group；
(4) make the rose worked it out using cornstarch malt sugar as the sugar source of a part in rose sauce of the present invention
Sauce sugar is moderate, mouthfeel is agreeably sweet, sauce body is fine and smooth.
Specific embodiment
It elaborates below to the embodiment of the present invention, the present embodiment carries out under the premise of the technical scheme of the present invention
Implement, the detailed implementation method and specific operation process are given, but protection scope of the present invention is not limited to following implementation
Example.
Embodiment 1
A kind of rose cookie containing taste rose sauce of the present embodiment, including cladding, crisp material and fillings.Cladding includes following weight
Measure the raw material of number：33 parts of flour, 15 parts of lard, 15 parts of drinking water, 6 parts of sugar；Shortcake material includes the raw material of following parts by weight：Face
14 parts of powder, 8 parts of lard；Fillings is specially rose sauce, the raw material including following parts by weight：24 parts of roseleaf, brown sugar 30
Part, 6 parts of white granulated sugar, 4.2 parts of salt, 5 parts of honey, 7 parts of aizoon stonecrop, 7 parts of buckwheat, 7 parts of lotus root starch, 7 parts of bean powder, corn starch sugar
Dilute 15 parts, 2 parts of potassium sorbate, 4 parts of grape pip, 6 parts of lemon, 7 parts of sweet osmanthus, 1.6 parts of pectase powder, 102 parts of water.Wherein, beautiful
The preparation method of rice starch malt sugar is as follows：
A. according to 8：1 ratio will choose niblet and be uniformly mixed in highland barley grain, then be crushed to particle with crusher；
B. according to 1：Particle is added to the water by 1.5 ratio carries out immersion 18h, and the infusion 1h at 120 DEG C, makes king later
Volatile component in rice, highland barley is taken out of with steam distillation, and soluble solid after infusion in gains reaches
Stop infusion when 70%, it is arrived into pure malt sugar liquid through 130 mesh net filtrations；
C. pure malt sugar liquid is put into sugar-cooker, infusion 3h is 93% to get the concentration for arriving concentration at a temperature of 110 DEG C
Cornstarch malt sugar.
Embodiment 2
A kind of rose cookie containing taste rose sauce of the present embodiment, including cladding, crisp material and fillings.Cladding includes following weight
Measure the raw material of number：36 parts of flour, 18 parts of lard, 18 parts of drinking water, 8 parts of sugar；Shortcake material includes the raw material of following parts by weight：Face
16 parts of powder, 10 parts of lard；Fillings is specially rose sauce, the raw material including following parts by weight：28 parts of roseleaf, brown sugar 40
Part, 10 parts of white granulated sugar, 4.8 parts of salt, 7 parts of honey, 9 parts of aizoon stonecrop, 9 parts of buckwheat, 9 parts of lotus root starch, 9 parts of bean powder, cornstarch
20 parts of malt sugar, 4 parts of potassium sorbate, 6 parts of grape pip, 8 parts of lemon, 9 parts of sweet osmanthus, 2.0 parts of pectase powder, 108 parts of water.Wherein,
The preparation method of cornstarch malt sugar is as follows：
A. according to 9：1 ratio will choose niblet and be uniformly mixed in highland barley grain, then be crushed to particle with crusher；
B. according to 1：Particle is added to the water by 2 ratio carries out immersion 20h, later the infusion 2h at 140 DEG C, make king rice,
Volatile component in highland barley is taken out of with steam distillation, when the soluble solid after the infusion in gains reaches 75%
Stop infusion, it is arrived into pure malt sugar liquid through 140 mesh net filtrations；
C. pure malt sugar liquid is put into sugar-cooker, infusion 4h is 97% to get the concentration for arriving concentration at a temperature of 125 DEG C
Cornstarch malt sugar.
Embodiment 3
A kind of rose cookie containing taste rose sauce of the present embodiment, including cladding, crisp material and fillings.Cladding includes following weight
Measure the raw material of number：34.5 parts of flour, 16.5 parts of lard, 16.5 parts of drinking water, 7 parts of sugar；Shortcake material includes following parts by weight
Raw material：15 parts of flour, 9 parts of lard；Fillings is specially rose sauce, the raw material including following parts by weight：26 parts of roseleaf,
35 parts of brown sugar, 8 parts of white granulated sugar, 4.5 parts of salt, 6 parts of honey, 8 parts of aizoon stonecrop, 8 parts of buckwheat, 8 parts of lotus root starch, 8 parts of bean powder, corn
17.5 parts of starch malt sugar, 3 parts of potassium sorbate, 5 parts of grape pip, 7 parts of lemon, 8 parts of sweet osmanthus, 1.8 parts of pectase powder, 105 parts of water.
Wherein, the preparation method of cornstarch malt sugar is as follows：
A. according to 8.5：1 ratio will choose niblet and be uniformly mixed in highland barley grain, then be crushed to particle with crusher；
B. according to 1：Particle is added to the water by 1.8 ratio carries out immersion 19h, and the infusion 1.5h at 130 DEG C, makes king later
Volatile component in rice, highland barley is taken out of with steam distillation, and soluble solid after infusion in gains reaches
Stop infusion when 73%, it is arrived into pure malt sugar liquid through 135 mesh net filtrations；
C. pure malt sugar liquid is put into sugar-cooker, infusion 3.5h is 95% to get the concentration for arriving concentration at a temperature of 120 DEG C
Cornstarch malt sugar.
Embodiment 4
A kind of rose cookie containing taste rose sauce of the present embodiment, including cladding, crisp material and fillings.Cladding includes following weight
Measure the raw material of number：34 parts of flour, 16 parts of lard, 16 parts of drinking water, 6.5 parts of sugar；Shortcake material includes the raw material of following parts by weight：
14.5 parts of flour, 8.5 parts of lard；Fillings is specially rose sauce, the raw material including following parts by weight：25 parts of roseleaf,
33 parts of brown sugar, 7 parts of white granulated sugar, 4.4 parts of salt, 5.5 parts of honey, 7.5 parts of aizoon stonecrop, 7.5 parts of buckwheat, 7.5 parts of lotus root starch, bean powder
7.5 parts, 17 parts of cornstarch malt sugar, 2.5 parts of potassium sorbate, 4.5 parts of grape pip, 6.5 parts of lemon, 7.5 parts of sweet osmanthus, pectase
1.7 parts of powder, 103 parts of water.Wherein, the preparation method of cornstarch malt sugar is as follows：
A. according to 8.2：1 ratio will choose niblet and be uniformly mixed in highland barley grain, then be crushed to particle with crusher；
B. according to 1：Particle is added to the water by 1.6 ratio carries out immersion 18.5h, and the infusion 1.2h at 125 DEG C, makes later
Volatile component in king's rice, highland barley is taken out of with steam distillation, and soluble solid after infusion in gains reaches
Stop infusion when 71%, it is arrived into pure malt sugar liquid through 132 mesh net filtrations；
C. pure malt sugar liquid is put into sugar-cooker, infusion 3.2h is 94% to get the concentration for arriving concentration at a temperature of 115 DEG C
Cornstarch malt sugar.
Embodiment 5
A kind of rose cookie containing taste rose sauce of the present embodiment, including cladding, crisp material and fillings.Cladding includes following weight
Measure the raw material of number：35 parts of flour, 17 parts of lard, 17 parts of drinking water, 7.5 parts of sugar；Shortcake material includes the raw material of following parts by weight：
15.5 parts of flour, 9.5 parts of lard；Fillings is specially rose sauce, the raw material including following parts by weight：27 parts of roseleaf,
38 parts of brown sugar, 9 parts of white granulated sugar, 4.7 parts of salt, 6.5 parts of honey, 8.5 parts of aizoon stonecrop, 8.5 parts of buckwheat, 8.5 parts of lotus root starch, bean powder
8.5 parts, 19 parts of cornstarch malt sugar, 3.5 parts of potassium sorbate, 5.5 parts of grape pip, 7.5 parts of lemon, 8.5 parts of sweet osmanthus, pectase
1.9 parts of powder, 107 parts of water.Wherein, the preparation method of cornstarch malt sugar is as follows：
A. according to 8.8：1 ratio will choose niblet and be uniformly mixed in highland barley grain, then be crushed to particle with crusher；
B. according to 1：Particle is added to the water by 1.9 ratio carries out immersion 19.5h, and the infusion 1.8h at 135 DEG C, makes later
Volatile component in king's rice, highland barley is taken out of with steam distillation, and soluble solid after infusion in gains reaches
Stop infusion when 74%, it is arrived into pure malt sugar liquid through 138 mesh net filtrations；
C. pure malt sugar liquid is put into sugar-cooker, infusion 3.8h is 96% to get the concentration for arriving concentration at a temperature of 124 DEG C
Cornstarch malt sugar.
Embodiment 6
The production method of rose cookie containing taste rose sauce in a kind of above-described embodiment of the present embodiment, including walk as follows
Suddenly：
(1) preparation of rose sauce：
A. at the morning 8 before, pick the just open band dew rose flower such as cup-shaped；Then, the rose of picking is removed
Bud, blade, then stacked the flower after bud, blade is removed naturally 2 days, allow it slightly to generate heat, petal is just detached from holder,
Finally petal is winnowed with a dustpan out with dustpan；
B. the roseleaf after brown sugar, white granulated sugar, salt, honey and picking is weighed according to above-mentioned parts by weight, and be put into
In Porcelain Jar after disinfection, roseleaf, brown sugar, white granulated sugar, salt, honey are rubbed to sticky paste in Porcelain Jar, then use food
Preservative film sealing preservation marinated 15 days spare；
C. according to above-mentioned parts by weight, aizoon stonecrop, lemon are mixed, and firmly squeeze out inspissated juice；
D. the roseleaf after will be marinated pours into pot, and inspissated juice made from abovementioned steps is added and 50 parts of water carry out water
It boils；After boiling, buckwheat, lotus root starch, bean powder, cornstarch malt sugar, the potassium sorbate, Portugal of above-mentioned parts by weight are added in pot
Grape seed, sweet osmanthus and remaining weight number water, when boiling to 30min, add pectase powder and continue to steam 9min；Wherein, fruits and vegetables
Ferment powder is referred specifically to using pineapple, pawpaw, lemon, semen pulicariae shell as raw material, and with ultrafiltration concentration and Freeze Drying Technique purification
Made of ferment pulvis；
E. rose paste after will be cooked put into the container after sterilizing to get；
(2) preparation of cladding：
According to above-mentioned parts by weight, first sugar is put into dough mixing machine, adds drinking water to be stirred, dissolves sugar；Then, add
Enter lard to stir evenly, be eventually adding flour, stirs into solidifying body；Finally, continuing stirring until obtaining soft or hard is suitable for moistening not
Sticky surface；
(3) preparation of crisp material：
According to above-mentioned parts by weight, first flour is poured into dough mixing machine, then lard is added in dough mixing machine, stirring to crisp face
Until uniform and soft or hard degree and surface match；
(4) shortcake is broken：
Obtained surface made above, crisp material, rose sauce are respectively classified into the fritter of 10 equal portions, by surface block with making dough
Cane, which is rolled, is pressed into rectangle, makes that its both sides is thin, thick middle, then crisp block is placed on centre and is paved, and stacks flattened with hand on four sides, then roll into
Length-width ratio is 2:1 rectangle, then cut along its length from centre with knife, it is divided into two, and rolled up outward respectively from the place of cutting,
The long round bar of crisp skin is obtained, the long round bar of crisp skin is divided into 8 pieces, one piece of fillings is cut into 8 pieces；
(5) faric：
Broken good crisp skin and rose sauce are split into left and right on station, skin is pinched with left hand, is that mouth is upward, it is proportionately oblate
Shape makes thin around it, thick middle, then pinches filling with the right hand, is packed, it is desirable that and it is that mouth is in neat formation, the green compact that will finally be wrapped with hand
It is proportionately oblate, it can form；
(6) code-disc and baking：
Green compact are piled up and paint egg liquid in clean baking tray, and in green surface, then upper furnace is baked to golden yellow
It comes out of the stove；Wherein, the roasting specific requirement of upper baking oven is：380 volts of electric furnace voltage, 160 DEG C of charging temperature, 160 DEG C of temperature, come out of the stove in furnace
Temperature is 185 DEG C, bakes 10min；
(7) it packs：
Come out of the stove after thorough cooling, pack sealing to get.
Embodiment 7
The production method of rose cookie containing taste rose sauce in a kind of above-described embodiment of the present embodiment, including walk as follows
Suddenly：
(1) preparation of rose sauce：
A. at the morning 8 before, pick the just open band dew rose flower such as cup-shaped；Then, the rose of picking is removed
Bud, blade, then stacked the flower after bud, blade is removed naturally 3 days, allow it slightly to generate heat, petal is just detached from holder,
Finally petal is winnowed with a dustpan out with dustpan；
B. the roseleaf after brown sugar, white granulated sugar, salt, honey and picking is weighed according to above-mentioned parts by weight, and be put into
In Porcelain Jar after disinfection, roseleaf, brown sugar, white granulated sugar, salt, honey are rubbed to sticky paste in Porcelain Jar, then use food
Preservative film sealing preservation marinated 20 days spare；
C. according to above-mentioned parts by weight, aizoon stonecrop, lemon are mixed, and firmly squeeze out inspissated juice；
D. the roseleaf after will be marinated pours into pot, and inspissated juice made from abovementioned steps is added and 80 parts of water carry out water
It boils；After boiling, buckwheat, lotus root starch, bean powder, cornstarch malt sugar, the potassium sorbate, Portugal of above-mentioned parts by weight are added in pot
Grape seed, sweet osmanthus and remaining weight number water, when boiling to 35min, add pectase powder and continue to steam 11min；Wherein, fruits and vegetables
Ferment powder is referred specifically to using pineapple, pawpaw, lemon, semen pulicariae shell as raw material, and with ultrafiltration concentration and Freeze Drying Technique purification
Made of ferment pulvis；
E. rose paste after will be cooked put into the container after sterilizing to get；
(2) preparation of cladding：
According to above-mentioned parts by weight, first sugar is put into dough mixing machine, adds drinking water to be stirred, dissolves sugar；Then, add
Enter lard to stir evenly, be eventually adding flour, stirs into solidifying body；Finally, continuing stirring until obtaining soft or hard is suitable for moistening not
Sticky surface；
(3) preparation of crisp material：
According to above-mentioned parts by weight, first flour is poured into dough mixing machine, then lard is added in dough mixing machine, stirring to crisp face
Until uniform and soft or hard degree and surface match；
(4) shortcake is broken：
Obtained surface made above, crisp material, rose sauce are respectively classified into the fritter of 10 equal portions, by surface block with making dough
Cane, which is rolled, is pressed into rectangle, makes that its both sides is thin, thick middle, then crisp block is placed on centre and is paved, and stacks flattened with hand on four sides, then roll into
Length-width ratio is 2:1 rectangle, then cut along its length from centre with knife, it is divided into two, and rolled up outward respectively from the place of cutting,
The long round bar of crisp skin is obtained, the long round bar of crisp skin is divided into 8 pieces, one piece of fillings is cut into 8 pieces；
(5) faric：
Broken good crisp skin and rose sauce are split into left and right on station, skin is pinched with left hand, is that mouth is upward, it is proportionately oblate
Shape makes thin around it, thick middle, then pinches filling with the right hand, is packed, it is desirable that and it is that mouth is in neat formation, the green compact that will finally be wrapped with hand
It is proportionately oblate, it can form；
(6) code-disc and baking：
Green compact are piled up and paint egg liquid in clean baking tray, and in green surface, then upper furnace is baked to golden yellow
It comes out of the stove；Wherein, the roasting specific requirement of upper baking oven is：380 volts of electric furnace voltage, 160 DEG C of charging temperature, 160 DEG C of temperature, come out of the stove in furnace
Temperature is 185 DEG C, bakes 11min；
(7) it packs：
Come out of the stove after thorough cooling, pack sealing to get.
Embodiment 8
The production method of rose cookie containing taste rose sauce in a kind of above-described embodiment of the present embodiment, including walk as follows
Suddenly：
(1) preparation of rose sauce：
A. at the morning 8 before, pick the just open band dew rose flower such as cup-shaped；Then, the rose of picking is removed
Bud, blade, then stacked the flower after bud, blade is removed naturally 2.5 days, allow it slightly to generate heat, petal is just de- with holder
From finally petal is winnowed with a dustpan out with dustpan；
B. the roseleaf after brown sugar, white granulated sugar, salt, honey and picking is weighed according to above-mentioned parts by weight, and be put into
In Porcelain Jar after disinfection, roseleaf, brown sugar, white granulated sugar, salt, honey are rubbed to sticky paste in Porcelain Jar, then use food
Preservative film sealing preservation marinated 18 days spare；
C. according to above-mentioned parts by weight, aizoon stonecrop, lemon are mixed, and firmly squeeze out inspissated juice；
D. the roseleaf after will be marinated pours into pot, and inspissated juice made from abovementioned steps is added and 65 parts of water carry out water
It boils；After boiling, buckwheat, lotus root starch, bean powder, cornstarch malt sugar, the potassium sorbate, Portugal of above-mentioned parts by weight are added in pot
Grape seed, sweet osmanthus and remaining weight number water, when boiling to 33min, add pectase powder and continue to steam 10min；Wherein, fruits and vegetables
Ferment powder is referred specifically to using pineapple, pawpaw, lemon, semen pulicariae shell as raw material, and with ultrafiltration concentration and Freeze Drying Technique purification
Made of ferment pulvis；
E. rose paste after will be cooked put into the container after sterilizing to get；
(2) preparation of cladding：
According to above-mentioned parts by weight, first sugar is put into dough mixing machine, adds drinking water to be stirred, dissolves sugar；Then, add
Enter lard to stir evenly, be eventually adding flour, stirs into solidifying body；Finally, continuing stirring until obtaining soft or hard is suitable for moistening not
Sticky surface；
(3) preparation of crisp material：
According to above-mentioned parts by weight, first flour is poured into dough mixing machine, then lard is added in dough mixing machine, stirring to crisp face
Until uniform and soft or hard degree and surface match；
(4) shortcake is broken：
Obtained surface made above, crisp material, rose sauce are respectively classified into the fritter of 10 equal portions, by surface block with making dough
Cane, which is rolled, is pressed into rectangle, makes that its both sides is thin, thick middle, then crisp block is placed on centre and is paved, and stacks flattened with hand on four sides, then roll into
Length-width ratio is 2:1 rectangle, then cut along its length from centre with knife, it is divided into two, and rolled up outward respectively from the place of cutting,
The long round bar of crisp skin is obtained, the long round bar of crisp skin is divided into 8 pieces, one piece of fillings is cut into 8 pieces；
(5) faric：
Broken good crisp skin and rose sauce are split into left and right on station, skin is pinched with left hand, is that mouth is upward, it is proportionately oblate
Shape makes thin around it, thick middle, then pinches filling with the right hand, is packed, it is desirable that and it is that mouth is in neat formation, the green compact that will finally be wrapped with hand
It is proportionately oblate, it can form；
(6) code-disc and baking：
Green compact are piled up and paint egg liquid in clean baking tray, and in green surface, then upper furnace is baked to golden yellow
It comes out of the stove；Wherein, the roasting specific requirement of upper baking oven is：380 volts of electric furnace voltage, 160 DEG C of charging temperature, 160 DEG C of temperature, come out of the stove in furnace
Temperature is 185 DEG C, bakes 10.5min；
(7) it packs：
Come out of the stove after thorough cooling, pack sealing to get.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (7)
1. a kind of rose cookie containing taste rose sauce, including cladding, crisp material and fillings, which is characterized in that the cladding includes such as
The raw material of lower parts by weight：It is 33-36 parts of flour, 15-18 parts of lard, 15-18 parts of drinking water, 6-8 parts sugared；The crisp material includes such as
The raw material of lower parts by weight：14-16 parts of flour, 8-10 parts of lard；
The fillings is specially rose sauce, the raw material including following parts by weight：24-28 parts of roseleaf, brown sugar 30-40
Part, 6-10 parts of white granulated sugar, 4.2-4.8 parts of salt, 5-7 parts of honey, 7-9 parts of aizoon stonecrop, 7-9 parts of buckwheat, 7-9 parts of lotus root starch, beans
7-9 parts of powder, 15-20 parts of cornstarch malt sugar, 2-4 parts of potassium sorbate, 4-6 parts of grape pip, 6-8 parts of lemon, 7-9 parts of sweet osmanthus, fruit
1.6-2.0 parts of vegetable ferment powder, 102-108 parts of water；Wherein, the preparation method of cornstarch malt sugar is as follows：
A. according to (8-9)：1 ratio will choose niblet and be uniformly mixed in highland barley grain, then be crushed to particle with crusher；
B. according to 1：Particle is added to the water by the ratio of (1.5-2) carries out immersion 18-20h, later the infusion 1- at 120-140 DEG C
2h takes king's rice, the volatile component in highland barley with steam distillation out of, soluble solid after infusion in gains
Stop infusion when reaching 70-75%, it is arrived into pure malt sugar liquid through 130-140 mesh net filtration；
C. pure malt sugar liquid is put into sugar-cooker, infusion 3-4h is at a temperature of 110-125 DEG C to get the concentration to concentration
The cornstarch malt sugar of 93%-97%.
2. the rose cookie according to claim 1 containing taste rose sauce, which is characterized in that the cladding includes following weight
The raw material of number：34.5 parts of flour, 16.5 parts of lard, 16.5 parts of drinking water, 7 parts of sugar；The crisp material includes following parts by weight
Raw material：15 parts of flour, 9 parts of lard；The fillings is specially rose sauce, the raw material including following parts by weight：Rose
26 parts of valve, 35 parts of brown sugar, 8 parts of white granulated sugar, 4.5 parts of salt, 6 parts of honey, 8 parts of aizoon stonecrop, 8 parts of buckwheat, 8 parts of lotus root starch, bean powder 8
Part, 17.5 parts of cornstarch malt sugar, 3 parts of potassium sorbate, 5 parts of grape pip, 7 parts of lemon, 8 parts of sweet osmanthus, 1.8 parts of pectase powder,
105 parts of water.
3. the rose cookie according to claim 1 containing taste rose sauce, which is characterized in that the cladding includes following weight
The raw material of number：34 parts of flour, 16 parts of lard, 16 parts of drinking water, 6.5 parts of sugar；The crisp material includes the original of following parts by weight
Material：14.5 parts of flour, 8.5 parts of lard；The fillings is specially rose sauce, the raw material including following parts by weight：Rose
25 parts of valve, 33 parts of brown sugar, 7 parts of white granulated sugar, 4.4 parts of salt, 5.5 parts of honey, 7.5 parts of aizoon stonecrop, 7.5 parts of buckwheat, lotus root starch 7.5
Part, 7.5 parts of bean powder, 17 parts of cornstarch malt sugar, 2.5 parts of potassium sorbate, 4.5 parts of grape pip, 6.5 parts of lemon, 7.5 parts of sweet osmanthus,
1.7 parts of pectase powder, 103 parts of water.
4. the rose cookie according to claim 1 containing taste rose sauce, which is characterized in that the cladding includes following weight
The raw material of number：35 parts of flour, 17 parts of lard, 17 parts of drinking water, 7.5 parts of sugar；The crisp material includes the original of following parts by weight
Material：15.5 parts of flour, 9.5 parts of lard；The fillings is specially rose sauce, the raw material including following parts by weight：Rose
27 parts of valve, 38 parts of brown sugar, 9 parts of white granulated sugar, 4.7 parts of salt, 6.5 parts of honey, 8.5 parts of aizoon stonecrop, 8.5 parts of buckwheat, lotus root starch 8.5
Part, 8.5 parts of bean powder, 19 parts of cornstarch malt sugar, 3.5 parts of potassium sorbate, 5.5 parts of grape pip, 7.5 parts of lemon, 8.5 parts of sweet osmanthus,
1.9 parts of pectase powder, 107 parts of water.
5. the rose cookie according to claim 1 to 4 containing taste rose sauce, which is characterized in that the pectase powder
It refers specifically to using pineapple, pawpaw, lemon, semen pulicariae shell as raw material, and refined with ultrafiltration concentration and Freeze Drying Technique
Ferment pulvis.
6. a kind of production method of the rose cookie a method as claimed in any one of claims 1 to 5 containing taste rose sauce, which is characterized in that packet
Include following steps：
(1) preparation of rose sauce：
A. at the morning 8 before, pick the just open band dew rose flower such as cup-shaped；Then, the rose of picking remove bud,
Blade, then stacked the flower after bud, blade is removed 2-3 days naturally, allow it slightly to generate heat, petal is just detached from holder, most
Petal is winnowed with a dustpan out with dustpan afterwards；
B. the roseleaf after brown sugar, white granulated sugar, salt, honey and picking is weighed according to above-mentioned parts by weight, and is put into disinfection
In Porcelain Jar afterwards, roseleaf, brown sugar, white granulated sugar, salt, honey are rubbed to sticky paste in Porcelain Jar, then use food fresh keeping
Film sealing preservation marinated 15-20 days spare；
C. according to above-mentioned parts by weight, aizoon stonecrop, lemon are mixed, and firmly squeeze out inspissated juice；
D. the roseleaf after will be marinated pours into pot, and inspissated juice made from abovementioned steps is added and 50-80 parts of water carry out boiling；
After boiling, buckwheat, lotus root starch, bean powder, cornstarch malt sugar, the potassium sorbate, grape of above-mentioned parts by weight are added in pot
Seed, sweet osmanthus and remaining weight number water, when boiling to 30-35min, add pectase powder and continue to steam 9-11min；
E. rose paste after will be cooked put into the container after sterilizing to get；
(2) preparation of cladding：
According to above-mentioned parts by weight, first sugar is put into dough mixing machine, adds drinking water to be stirred, dissolves sugar；Then, pig is added
Oil stirs evenly, and is eventually adding flour, stirs into solidifying body；Finally, continuing stirring until obtaining soft or hard is suitable for moistening tack-free
Surface；
(3) preparation of crisp material：
According to above-mentioned parts by weight, first flour is poured into dough mixing machine, then lard is added in dough mixing machine, is stirred uniform to crisp face
And until soft or hard degree and surface match；
(4) shortcake is broken：
Obtained surface made above, crisp material, rose sauce are respectively classified into the fritter of 10 equal portions, surface block is rolled with rolling pin
It is pressed into rectangle, makes that its both sides is thin, thick middle, then crisp block is placed on centre and is paved, stacks flattened with hand on four sides, then roll into length and width
Than being 2:1 rectangle, then cut along its length from centre with knife, it is divided into two, and rolled up outward respectively from the place of cutting, obtains
The long round bar of crisp skin, is divided into 8 pieces for the long round bar of crisp skin, and one piece of fillings is cut into 8 pieces；
(5) faric：
Broken good crisp skin and rose sauce are split into left and right on station, skin is pinched with left hand, is that mouth is upward, it is proportionately oblate,
Make thin around it, thick middle, then pinch filling with the right hand, packed, it is desirable that be that mouth is in neat formation, finally with hand by the green compact wrapped proportionately
Oblateness can form；
(6) code-disc and baking：
Green compact are piled up and paint egg liquid in clean baking tray, and in green surface, then upper furnace is baked to golden yellow and comes out of the stove；
(7) it packs：
Come out of the stove after thorough cooling, pack sealing to get.
7. the production method of the rose cookie according to claim 6 containing taste rose sauce, which is characterized in that the step
(6) above the roasting specific requirement of baking oven is in：380 volts of electric furnace voltage, 160 DEG C of charging temperature, 160 DEG C of temperature, tapping temperature in furnace
It is 185 DEG C, bakes 10-11min.
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Application publication date: 20181116 |