CN109105428A - Beauty and health care flower cake and preparation method thereof - Google Patents

Beauty and health care flower cake and preparation method thereof Download PDF

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Publication number
CN109105428A
CN109105428A CN201811233121.5A CN201811233121A CN109105428A CN 109105428 A CN109105428 A CN 109105428A CN 201811233121 A CN201811233121 A CN 201811233121A CN 109105428 A CN109105428 A CN 109105428A
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rose
prepares
skin
water
grams
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台欣艳
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Yunnan Weiku Food Co Ltd
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Yunnan Weiku Food Co Ltd
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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
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention discloses beauty and health care flower cakes and preparation method thereof.The preparation method of beauty and health care flower cake of the present invention, comprising the following steps: S1 prepares rose paste；S2 prepares rose stuffing；S3 prepares water surface group；S4 prepares outermost layer of skin dough；S5 prepares jizi for making dumplings；S6 is faric；S7 baking.Beauty and health care flower cake of the present invention, cake skin mouthfeel is loose, the scarlet fine and smooth lubricious of fillings color, with strong rose fruit flavor, cooperated using the micro- peppery hot red pepper of the light sweet tea of mouthfeel and rose full of nutrition, mitigates rose because of tannin bring bitterness mouthfeel, effect ingredient in hot red pepper and rose is remained well, the oxidation resistance that human body can be improved enriches the utility value of rose, is a kind of anti-aging, dispelling macula lutea and adjusts the health food of body metabolism.

Description

Beauty and health care flower cake and preparation method thereof
Technical field
The present invention relates to food technology fields, more particularly to beauty and health care flower cake and preparation method thereof.
Background technique
Flower cake is with the crisp short cakes with sesame of the distinctive edible rose pan feeding in Yunnan, is the Yunnan classics dessert with Yunnan characteristic It represents.Flower cake, which bakes brand in Yunnan locality, mostly sale.Flower cake is also Chinese four big moon cake school Yunnan formula moon cakes Classical one of represent.The Qing Dynasty before production genesis more than 300 years of flower cake.The flower cake as made from first-class rose, because of it Special flavor is gone through drives a little for imperial palace, firmly gets Emperor Qianlong and likes.Modern age Yunnan formula flower cake is exactly the production of the GuanShengYuan of Kunming in 1945 Flower cake be origin, for the year the Kunming the Xi Ba GuanShengYuan in Kunming also specially open up one piece of ground be cultivated fresh flower be used to process Flower cake and rose candy.
The substantially way of flower cake is: with a bud just ready to burst or the petal of slightly open rose is fabricated to rose Filling.In addition the ingredients such as a flour, sesame oil, white sugar, honey bake, the fresh flower cake come out of the stove it is soft it is tasty and refreshing, the fragrance of flowers is strong, It is refreshing.
A kind of flower cake formula of the disclosure of the invention of application number 201711179248.9, by the raw material system of following parts by weight At: 500~1000 parts of wheat flour, 100~150 parts of drinking water, edible 40~60 parts of lard, 100~200 parts of vegetable oil, white sand Sugared 10~20 parts, 50~100 parts of polyphyll red rose, 20~30 parts of malt syrup, 40~50 parts of starch, anhydrous butter oil 100~150 Part, 10~20 parts of honey, 10~20 parts of edible additive.The present invention overcomes the deficiencies in the prior art, using wheat flour, with again Valve red rose, anhydrous butter oil and honey are major ingredient, and the flower cake of preparation has light rose taste, agreeably sweet, nutrition Value is high, can satisfy the demand of different taste.
Summary of the invention
The first object of the present invention is to provide a kind of preparation method of fresh rose flower cake.
The present invention discloses a kind of preparation method of beauty and health care flower cake, comprising the following steps:
S1 prepares rose paste；
S2 prepares rose stuffing；
S3 prepares water surface group；
S4 prepares outermost layer of skin dough；
S5 prepares jizi for making dumplings；
S6 is faric；
S7 baking.
As one of currently preferred technical solution, the preparation method of the beauty and health care flower cake, including following step It is rapid:
S1 prepares rose paste: roseleaf being cleaned, is dried, is shredded；Rock sugar, rose are added into the roseleaf after shredding The weight ratio of rare petal and rock sugar is (4~8): 1, sealed pickling 2~3 days, obtain rose paste；
S2 prepares rose stuffing: honey is added into rose paste and glutinous rice flour, the weight ratio of rose paste, honey and glutinous rice flour are (5~10): (0.5~1): 2, rose stuffing is made in uniform mixing；
S3 prepares water surface group: 300~400 grams of flour of weighing, 50~150 grams of grape seed oil and 3~5 grams of syrup mix and stir Uniformly, it and at water surface group, is placed 2~6 hours with preservative film covering；
S4 prepares outermost layer of skin dough: 40~60 grams of butter of weighing, 50~70 grams of grape seed oil and 200~300 grams of flour mix and stir Uniformly, it and at outermost layer of skin dough, is placed 2~6 hours with preservative film covering；
S5 prepares jizi for making dumplings: the water surface group of step S3 being divided into water skin jizi for making dumplings, the outermost layer of skin dough of step S4 is divided into the outermost layer of skin The weight ratio of jizi for making dumplings, water skin jizi for making dumplings and outermost layer of skin jizi for making dumplings is (1.5~2.5): 1；
S6 is faric: it is using single water skin jizi for making dumplings that single outermost layer of skin jizi for making dumplings is fully wrapped around, it rolls strip and rolls again, then weigh It rolls length again to roll up again 3~5 times, musculus cutaneus, the rose stuffing of 40~50 grams of package are rolled into last doubling；
S7 baking: the flower cake after package rose stuffing is pressed into oblateness, toasts, obtains the beauty and health care flower cake.
As one of currently preferred technical solution, the preparation method of the beauty and health care flower cake, including following step It is rapid:
S1 prepares rose paste: by hot red pepper juice and rose liquid according to volume ratio (1~6): (1~6) mixing obtains mixed juice； The trehalose of mixed juice weight 4%~8%, the citric acid of mixed juice weight 0.1%~0.15% are added into mixed juice and are mixed The stabilizer for closing juice weight 0.02%~0.05%, is sufficiently stirred, and is then placed on to be dehydrated under -70 to -40 DEG C of vacuum environment and do Dry 24~48 hours, obtain rose paste；
S2 prepares rose stuffing: honey is added into rose paste and glutinous rice flour, the weight ratio of rose paste, honey and glutinous rice flour are (5~10): (0.5~1): 2, rose stuffing is made in uniform mixing；
S3 prepares water surface group: 300~400 grams of flour of weighing, 50~150 grams of grape seed oil and 3~5 grams of syrup mix and stir Uniformly, it and at water surface group, is placed 2~6 hours with preservative film covering；
S4 prepares outermost layer of skin dough: 40~60 grams of butter of weighing, 50~70 grams of grape seed oil and 200~300 grams of flour mix and stir Uniformly, it and at outermost layer of skin dough, is placed 2~6 hours with preservative film covering；
S5 prepares jizi for making dumplings: the water surface group of step S3 being divided into water skin jizi for making dumplings, the outermost layer of skin dough of step S4 is divided into the outermost layer of skin The weight ratio of jizi for making dumplings, water skin jizi for making dumplings and outermost layer of skin jizi for making dumplings is (1.5~2.5): 1；
S6 is faric: it is using single water skin jizi for making dumplings that single outermost layer of skin jizi for making dumplings is fully wrapped around, it rolls strip and rolls again, then weigh It rolls length again to roll up again 3~5 times, musculus cutaneus, the rose stuffing of 40~50 grams of package are rolled into last doubling；
S7 baking: the flower cake after package rose stuffing is pressed into oblateness, toasts, obtains the beauty and health care flower cake.
The hot red pepper juice is prepared using following methods: selection disease-free spot has no mechanical damage and non-rot Hot red pepper is cleaned using flowing water, removes the capsula interna, seed and stalk of hot red pepper, be cut into hot red pepper block；Hot red pepper block is placed in colour protecting liquid and impregnates 10 ~30 minutes, taking-up drained；Continue to be placed in boiling water bath in 0.1~0.3% aqueous ascorbic acid of mass fraction and handles 3~5 points Clock takes out, and rinses, drains；By the hot red pepper after draining and water according to weight ratio 1:(5~10) it is beaten, obtain slurries；To slurry The pectase of slurry weight 0.02%~0.03% is added in liquid, is placed in 50~70 DEG C of water-baths and is digested under conditions of pH5~6 3~5 hours；After enzymatic hydrolysis, enzymolysis liquid is heated to 90~95 DEG C of enzyme deactivations 10~20 minutes, filters, obtains hot red pepper juice；It is preferred that Ground, the composition of the colour protecting liquid are as follows: 0.1~0.2wt% of citric acid, sodium chloride 0.1~0.3wt% of mass fraction, surplus is water.
The rose liquid is rose extracting solution or rose fermentation liquid；Preferably, the rose fermentation liquid passes through with lower section Method obtains: will pulverize and sieve after rose vacuum freeze drying, obtains rose powder；Rose powder weight is added into rose powder 10~30 times of water is uniformly mixed, and is sterilized 20~30 minutes；It is 10 by concentration6~108The S. cervisiae bacterium solution of CFU/mL with Volume ratio 2%~6% be inoculated into sterilizing after mixed liquor in, in 32~37 DEG C shaken cultivation 20~30 hours, obtain rose hair Ferment product；After rose tunning is sterilized 20~30 minutes, centrifugal treating collects supernatant, as rose fermentation liquid.
Syrup in step S3 is one of conversion syrup, fructose syrup, rose in syrup or a variety of.
The rose in syrup is prepared using following methods: being pulverized and sieved after rose is dried in vacuo, is obtained rose powder End；By rose powder and water with solid-liquid ratio 1:(40~70) (g/mL) be uniformly mixed, 2~4 are extracted in 70~80 DEG C of constant temperature water baths It is secondary, 1~3 hour each extraction time；Extracting solution is merged, filters, obtains filtrate；Concentrate filtrate to the two of original volume / mono- arrives a quarter, obtains concentrate；The sucrose of concentrate weight 30~50% is added into concentrate, in fluidized state It is lower to decoct 30~60 minutes, the citric acid of concentrate weight 0.1~0.15% is then added, mixes well, obtains the rose Syrup.
The rose in syrup is prepared using following methods: being pulverized and sieved after rose is dried in vacuo, is obtained rose powder End；By rose powder and water with solid-liquid ratio 1:(40~70) (g/mL) be uniformly mixed, 2~4 are extracted in 70~80 DEG C of constant temperature water baths It is secondary, 1~3 hour each extraction time；Extracting solution is merged, filters, obtains filtrate；Concentrate filtrate to the two of original volume / mono- arrives a quarter, obtains concentrate；The sucrose and concentrate weight of concentrate weight 30~50% are added into concentrate The rice bran polysaccharide of amount 2~7% or modified rice bran polysaccharide, decoct 30~60 minutes under fluidized state, concentrate weight are then added The citric acid of amount 0.1~0.15%, mixes well, obtains the rose in syrup.
In the preparation method of beauty and health care flower cake of the present invention, the rose used is before 6 points to 9 points of every morning It is picked, the rose under picking passes through the preliminary screening of worker, stores into freezer.
The rice bran polysaccharide is prepared by the following method to obtain: being added according to solid-liquid ratio 1:15 (g/mL) into defatted rice bran Distilled water, the carbohydrase for being subsequently added into defatted rice bran weight 3% are digested 1 hour under conditions of 50 DEG C, pH5.0, are digested Liquid；It by 100 DEG C of enzyme deactivations of enzymolysis liquid processing living 10 minutes, is centrifuged 10 minutes by 4000 revs/min, taking supernatant is A liquid, simultaneously Collect precipitating；Distilled water is added according to solid-liquid ratio 1:15 (g/mL) into precipitating, the sodium hydroxide using mass fraction 1% is water-soluble PH is adjusted to 7 by liquid, at power 225W, temperature 70 C ultrasound 80 minutes, is centrifuged 10 minutes by 4000 revs/min, is taken supernatant For B liquid；A liquid and B liquid are mixed, mixed liquor is obtained, the ethanol water of 4 times of mixeding liquid volume of volume fraction 90% is added, It after 4 DEG C stand 24 hours, is centrifuged 20 minutes by 4000 revs/min, collects precipitating；Vacuum freeze drying will be precipitated, will be obtained The rice bran polysaccharide.
The modified rice bran polysaccharide is prepared by the following method to obtain: according to solid-liquid ratio 1:15 (g/mL) into defatted rice bran Distilled water is added, the carbohydrase for being subsequently added into defatted rice bran weight 3% digests 1 hour under conditions of 50 DEG C, pH5.0, obtains Enzymolysis liquid；By 100 DEG C of enzyme deactivations of enzymolysis liquid processing living 10 minutes, it is centrifuged 10 minutes by 4000 revs/min, taking supernatant is A liquid, It is collected simultaneously precipitating；Distilled water is added according to solid-liquid ratio 1:15 (g/mL) into precipitating, uses the sodium hydroxide of mass fraction 1% PH is adjusted to 7 by aqueous solution, at power 225W, temperature 70 C ultrasound 80 minutes, is centrifuged 10 minutes, is taken by 4000 revs/min Clear liquid is B liquid；A liquid and B liquid are mixed, mixed liquor is obtained, the ethyl alcohol that 4 times of mixeding liquid volume of volume fraction 90% is added is water-soluble Liquid is centrifuged 20 minutes after 4 DEG C stand 24 hours by 4000 revs/min, collects precipitating；Vacuum freeze drying will be precipitated, will be obtained To rice bran polysaccharide；0.1~0.3 times of rice bran polysaccharide weight of modification enzyme is added into rice bran polysaccharide, according to solid-liquid ratio 1:(500~ 1500) phosphate buffer of pH4.0, molar concentration 20mmol/L is added in (g/mL), reacts 2~4 hours in 30~40 DEG C；It will Reaction solution centrifugal treating collects bottom solid；By bottom solid vacuum freeze drying, the modified rice bran polysaccharide is obtained.As It is preferred that the modification enzyme is the mixture that inulinase and grifola frondosus endocellular enzyme are formed according to mass ratio 1:1.
The second object of the present invention is to provide a kind of beauty and health care flower cake.
Beauty and health care flower cake of the present invention, using the preparation method processing of any of the above-described beauty and health care flower cake At.
The excellent place of the present invention compared with the existing technology is:
(1) present invention mutually folds the folding system of rolling using the water surface and pasta and forms the very thin water surface and pasta and mutually fold It forms, moisture, which is heated, in baking process, between cortex vaporizes and to generate certain gap between layers, in the mistake of baking Cheng Zhong, the moisture between cortex are made to generate certain gap between layers by thermal evaporation, again because of pasta between gap Will not generate and be adhered, finally obtain be methodically arranged, the flower cake that mouthfeel is loose.
(2) it in the preparation process of rose in syrup, is extracted in the present invention using water, without using ethyl alcohol to carry out Extract, reason is: during ethyl alcohol extracts, the flavone compound in rose is during cooking syrup, with second The volatilization of alcohol, part is gradually precipitated or crystallizes, and the ethyl alcohol in syrup cannot volatilize completely, therefore the syrup being prepared Contain alcohol taste.
(3) butter is added in the formula of fresh rose flower cake, butter, which is distributed in around flour, forms thin film, effectively changes The appearance and form of flower cake have been apt to it, while butter sucking air during stirring fermentation inhibits face to a certain extent The formation of gluten in group, can be improved the crisp brittleness of flower cake.
(4) hot red pepper color is red gorgeous vivid, uniform coloring, the micro- peppery band sweet tea of mouthfeel, and ascorbic acid content is high in hot red pepper, tool There are higher edible value and economic value.Anthocyanidin, flavonoids, polysaccharide and Polyphenols object rich in roseleaf Matter, also containing various vitamins, alkaloid, amino acid, dietary fiber, microelement and protein etc..By hot red pepper juice and rose The effect of liquid is used in combination, and not only can preferably remain hot red pepper and rose ingredient, improves human body oxidation resistance and rose Colored utility value, and the light sweet tea of hot red pepper juice entrance is micro- peppery, it is suppressed that and the bitter mouthfeel of rose liquid entrance obtains Rose Essentielle The moderate fresh rose flower cake of full-bodied mouth feel.
(5) in the preparation process of rose in syrup, rice bran polysaccharide or modified rice bran polysaccharide is added, improvement is not only facilitated The color and water activity of flower cake cake skin, and the rice bran polysaccharide antioxidant activity after enzyme modification significantly increases, biological utilisation Degree improves, and is more advantageous to the anti-oxidant performance with whitening effect of rose in syrup.
Beauty and health care flower cake of the present invention, cake skin mouthfeel is loose, the scarlet fine and smooth lubricious of fillings color, has strong Rose fruit flavor is cooperated using the micro- peppery hot red pepper of the light sweet tea of mouthfeel and rose full of nutrition, mitigates rose because tannin bring is bitter Puckery mouthfeel remains effect ingredient in hot red pepper and rose well, the oxidation resistance of human body can be improved, enrich rose Utility value is a kind of anti-aging, dispelling macula lutea and adjusts the health food of body metabolism.
Specific embodiment
Raw material is described below in embodiment:
Rose in embodiment, kind France Chiba rose.
Rock sugar, hundred million Long Yuan Food Co., Ltd of Hubei provide, and are being ground into powder using preceding.
Honey, the honey of various flowers that specifically used Changzhou Sheng Beite bee product Co., Ltd provides.
Glutinous rice flour, Jinan Jin Huafang food science and technology Co., Ltd provide.
Flour, the Self- raising flour that specifically used Shenzhen De Lian Food Co., Ltd provides.
Grape seed oil, the count grape seed oil that specifically used Shanghai Lufeng trade Co., Ltd provides.
Convert syrup, the conversion syrup that specifically used confectionery Co., Ltd of Guangzhou China provides.
Butter, the presidential butter for the source area France that specifically used Shanghai Yi Nuo Food Co., Ltd provides.
Preservative film, the Polrvinyl chloride preservative film that specifically used Accessories during Binzhou Liang Zi commerce and trade Co., Ltd provides.
Trehalose, Xi'an great day biology Engineering Co., Ltd provide, food-grade.
Citric acid, Shanghai shriek Chemical Co., Ltd. provide, food-grade.
Xanthan gum, hundred taste Biotechnology Co., Ltd of Hebei provide, food-grade.
Sodium carboxymethylcellulose, the Central-South Biotechnology Co., Ltd in Anhui provide, food-grade.
Sodium alginate, the Central-South Biotechnology Co., Ltd in Anhui provide, food-grade.
Hot red pepper, place of production Shandong, kind clovershrub large meatball.
Ascorbic acid, Xuzhou Zhong Bo Biotechnology Co., Ltd, food-grade.
Sodium chloride, Hunan Jiang Hai environmental protection Industrial Co., Ltd., food-grade.
Pectase, Shandong Ju Rong bioengineering Co., Ltd provide, 30,000/g of enzyme activity, food-grade.
S. cervisiae, Changzhou Kai Qiao Biotechnology Co., Ltd provide, 5,000,000,000/g of viable bacteria number.
Sucrose, one promise food ingredient Co., Ltd of Shenzhen provide, food-grade.
Defatted rice bran, Shijiazhuang Jin Sui Agricultural Products Trade Co., Ltd provide.
Carbohydrase, Shandong Ju Rong bioengineering Co., Ltd provide, 100,000 U/g of enzyme activity.
Inulinase is prepared with reference to yellow cyanines paper " technical study that enzymatic hydrolysis garlic residue prepares high fructose syrup ".
The preparation of grifola frondosus endocellular enzyme: grifola frondosus is inoculated in the inoculum concentration of volume ratio 2% equipped with solid PDA medium Plane ware on, 28 DEG C culture cover with culture face to mycelia after；After spore is rushed using sterile water, it is transferred to and fills liquid fermentation In the conical flask of culture medium, the composition of the fluid nutrient medium are as follows: glucose 4wt%, peptone 1.5wt%, magnesium sulfate 0.1wt%, surplus are water, and pH 6.0 is cultivated 8 days under conditions of 28 DEG C, 160 revs/min, obtain bacterium solution；Bacterium solution is passed through 5000 revs/min are centrifuged 30 minutes, collect mycelia；After mycelia is used distilled water flushing, vacuum freeze drying；To after freeze-drying Nitrogen is added in mycelia, grinds, obtains mycelia powder；1g thalli powder is weighed, is added according to solid-liquid ratio 1:20 (g/mL) The phosphate buffer of pH6.0,20mmol/L after being sufficiently stirred, are centrifuged 15 minutes by 10000 revs/min, take supernatant； Supernatant is reached 85% in 0 DEG C of ice bath addition ammonium sulfate to saturation degree, is placed 12 hours at 4 DEG C, then pass through 12000 turns/ Minute is centrifuged 20 minutes at 4 DEG C, collects precipitating, obtains the grifola frondosus endocellular enzyme.
The phosphate buffer of pH4.0, molar concentration 20mmol/L, Xiamen Jia Hui Biotechnology Co., Ltd provide.
In the case where the present invention is not specifically limited, the condition of vacuum freeze drying in embodiment are as follows: pre-freezing temperature -80 DEG C, pre-freeze time 2 h, -70 DEG C of cryogenic temperature, cooling time 48 hours, absolute pressure 100Pa.
Embodiment 1
The preparation method of beauty and health care flower cake, comprising the following steps:
S1 prepares rose paste: roseleaf being rinsed well with flowing water, dries, shreds；To the rose after shredding It is added rock sugar in valve, the weight ratio of roseleaf and rock sugar is 5:1, sealed pickling 2 days, obtains rose paste；
S2 prepares rose stuffing: honey is added into rose paste and glutinous rice flour, the weight ratio of rose paste, honey and glutinous rice flour are Rose stuffing is made in 6:1:2, uniform mixing；
S3 prepares water surface group: 5 grams of syrup of 350 grams of flour, 100 grams of grape seed oil and conversion weighed, is all put into basin, Uniform mixing, and at water surface group, covered with preservative film and place 4 hours；
S4 prepares outermost layer of skin dough: 50 grams of butter of weighing, 50 grams of grape seed oil and 200 grams of flour are all put into basin, mix and stir Uniformly, it and at outermost layer of skin dough, is covered with preservative film and places 4 hours；
S5 prepares jizi for making dumplings: the water surface group of step S3 being divided into 20 grams of water skin jizi for making dumplings, by the outermost layer of skin dough of step S4 point At 10 grams of outermost layer of skin jizi for making dumplings；
S6 is faric: it is using single water skin jizi for making dumplings that single outermost layer of skin jizi for making dumplings is fully wrapped around, it rolls strip and rolls again, then weigh It rolls length again to roll up again 3 times, disc skin, the rose stuffing of 50 grams of package are rolled into last doubling；
S7 baking: the flower cake after package rose stuffing is pressed into oblateness, is put into oven and toasts 18 points in 160 DEG C of temperature Clock obtains the beauty and health care flower cake.
Embodiment 2
The preparation method of beauty and health care flower cake, comprising the following steps:
S1 prepares rose paste: hot red pepper juice and rose extracting solution being mixed according to volume ratio 3:1, obtain mixed juice；To mixing The compound of the trehalose of mixed juice weight 8%, the citric acid of mixed juice weight 0.1% and mixed juice weight 0.05% is added in juice Stabilizer, the compound stabilizer are 1:2:1 mixing according to weight ratio by xanthan gum, sodium carboxymethylcellulose and sodium alginate It obtains, is sufficiently stirred, be then placed under -60 DEG C of vacuum environment and dehydrate 24 hours, obtain rose paste；
S2 prepares rose stuffing: honey is added into rose paste and glutinous rice flour, the weight ratio of rose paste, honey and glutinous rice flour are Rose stuffing is made in 6:1:2, uniform mixing；
S3 prepares water surface group: 5 grams of syrup of 350 grams of flour, 100 grams of grape seed oil and conversion weighed, is all put into basin, Uniform mixing, and at water surface group, covered with preservative film and place 4 hours；
S4 prepares outermost layer of skin dough: 50 grams of butter of weighing, 50 grams of grape seed oil and 200 grams of flour are all put into basin, mix and stir Uniformly, it and at outermost layer of skin dough, is covered with preservative film and places 4 hours；
S5 prepares jizi for making dumplings: the water surface group of step S3 being divided into 20 grams of water skin jizi for making dumplings, by the outermost layer of skin dough of step S4 point At 10 grams of outermost layer of skin jizi for making dumplings；
S6 is faric: it is using single water skin jizi for making dumplings that single outermost layer of skin jizi for making dumplings is fully wrapped around, it rolls strip and rolls again, then weigh It rolls length again to roll up again 3 times, disc skin, the rose stuffing of 50 grams of package are rolled into last doubling；
S7 baking: the flower cake after package rose stuffing is pressed into oblateness, is put into oven and toasts 18 points in 160 DEG C of temperature Clock obtains the beauty and health care flower cake.
The hot red pepper juice is prepared using following methods: selection disease-free spot has no mechanical damage and non-rot Hot red pepper is cleaned using flowing water, removes the capsula interna, seed and stalk of hot red pepper, be cut into the hot red pepper block of size about 0.5cm × 0.5cm；It will be red Green pepper block is placed in colour protecting liquid with solid-liquid ratio 1:20 (g/mL) to be impregnated 30 minutes, and taking-up drains；Continue with solid-liquid ratio 1:20 (g/mL) It is placed in boiling water bath in the aqueous ascorbic acid of mass fraction 0.1% to handle 5 minutes, takes out, got express developed with flowing water, dripped It is dry；Hot red pepper after draining and distilled water are beaten according to weight ratio 1:5, are beaten 3000 revs/min of revolving speed, beating time 2 Minute, obtain slurries；The pectase of slurry weight 0.02% is added into slurries, is placed in 50 DEG C of water-baths under conditions of pH5 Enzymatic hydrolysis 3 hours；After enzymatic hydrolysis, enzymolysis liquid is heated to 95 DEG C of enzyme deactivations 20 minutes, is filtered, is obtained using the filter cloth of 200 mesh To hot red pepper juice.Wherein, the composition of the colour protecting liquid are as follows: citric acid 0.1wt%, sodium chloride mass fraction 0.1wt%, surplus are Water.
The rose extract is obtained using following methods: be crushed 60 meshes after rose is dried in vacuo, is obtained rose Rare powder；30 times of rose flower weight of distilled water is added into rose flower, is placed in 60 DEG C of water-baths and extracts 5 hours, Collect leaching liquor；Leaching liquor is filtered using the filter cloth of 200 mesh, filtrate is collected, obtains rose extract.
Embodiment 3
The preparation method of beauty and health care flower cake, comprising the following steps:
S1 prepares rose paste: hot red pepper juice and rose fermentation liquid being mixed according to volume ratio 3:1, obtain mixed juice；To mixing The compound of the trehalose of mixed juice weight 8%, the citric acid of mixed juice weight 0.1% and mixed juice weight 0.05% is added in juice Stabilizer, the compound stabilizer are 1:2:1 mixing according to weight ratio by xanthan gum, sodium carboxymethylcellulose and sodium alginate It obtains, is sufficiently stirred, be then placed under -60 DEG C of vacuum environment and dehydrate 24 hours, obtain rose paste；
S2 prepares rose stuffing: honey is added into rose paste and glutinous rice flour, the weight ratio of rose paste, honey and glutinous rice flour are Rose stuffing is made in 6:1:2, uniform mixing；
S3 prepares water surface group: 5 grams of syrup of 350 grams of flour, 100 grams of grape seed oil and conversion weighed, is all put into basin, Uniform mixing, and at water surface group, covered with preservative film and place 4 hours；
S4 prepares outermost layer of skin dough: 50 grams of butter of weighing, 50 grams of grape seed oil and 200 grams of flour are all put into basin, mix and stir Uniformly, it and at outermost layer of skin dough, is covered with preservative film and places 4 hours；
S5 prepares jizi for making dumplings: the water surface group of step S3 being divided into 20 grams of water skin jizi for making dumplings, by the outermost layer of skin dough of step S4 point At 10 grams of outermost layer of skin jizi for making dumplings；
S6 is faric: it is using single water skin jizi for making dumplings that single outermost layer of skin jizi for making dumplings is fully wrapped around, it rolls strip and rolls again, then weigh It rolls length again to roll up again 3 times, disc skin, the rose stuffing of 50 grams of package are rolled into last doubling；
S7 baking: the flower cake after package rose stuffing is pressed into oblateness, is put into oven and toasts 18 points in 160 DEG C of temperature Clock obtains the beauty and health care flower cake.
The hot red pepper juice is prepared using following methods: selection disease-free spot has no mechanical damage and non-rot Hot red pepper is cleaned using flowing water, removes the capsula interna, seed and stalk of hot red pepper, be cut into the hot red pepper block of size about 0.5cm × 0.5cm；It will be red Green pepper block is placed in colour protecting liquid with solid-liquid ratio 1:20 (g/mL) to be impregnated 30 minutes, and taking-up drains；Continue with solid-liquid ratio 1:20 (g/mL) It is placed in boiling water bath in the aqueous ascorbic acid of mass fraction 0.1% to handle 5 minutes, takes out, got express developed with flowing water, dripped It is dry；Hot red pepper after draining and distilled water are beaten according to weight ratio 1:5, are beaten 3000 revs/min of revolving speed, beating time 2 Minute, obtain slurries；The pectase of slurry weight 0.02% is added into slurries, is placed in 50 DEG C of water-baths under conditions of pH5 Enzymatic hydrolysis 3 hours；After enzymatic hydrolysis, enzymolysis liquid is heated to 95 DEG C of enzyme deactivations 20 minutes, is filtered, is obtained using the filter cloth of 200 mesh To hot red pepper juice.Wherein, the composition of the colour protecting liquid are as follows: citric acid 0.1wt%, sodium chloride mass fraction 0.1wt%, surplus are Water.
The rose fermentation liquid is obtained using following methods: be crushed 60 meshes after rose is dried in vacuo, is obtained rose Powder；30 times of rose flower weight of distilled water is added into rose flower, is uniformly mixed, sterilizes 30 minutes in 121 DEG C； It is 10 by concentration8The S. cervisiae bacterium solution of CFU/mL with volume ratio 6% be inoculated into sterilizing after mixed liquor in, in 35 DEG C with 160 revs/min shaken cultivation 30 hours, obtain rose tunning；By rose tunning after 121 DEG C sterilize 30 minutes, It is centrifuged 25 minutes in 5000 revs/min, collects supernatant, as rose fermentation liquid.
Embodiment 4
The preparation method of beauty and health care flower cake, comprising the following steps:
S1 prepares rose paste: hot red pepper juice and rose fermentation liquid being mixed according to volume ratio 3:1, obtain mixed juice；To mixing The compound of the trehalose of mixed juice weight 8%, the citric acid of mixed juice weight 0.1% and mixed juice weight 0.05% is added in juice Stabilizer, the compound stabilizer are 1:2:1 mixing according to weight ratio by xanthan gum, sodium carboxymethylcellulose and sodium alginate It obtains, is sufficiently stirred, be then placed under -60 DEG C of vacuum environment and dehydrate 24 hours, obtain rose paste；
S2 prepares rose stuffing: honey is added into rose paste and glutinous rice flour, the weight ratio of rose paste, honey and glutinous rice flour are Rose stuffing is made in 6:1:2, uniform mixing；
S3 prepares water surface group: 350 grams of flour of weighing, 100 grams of grape seed oil and 5 grams of rose in syrup are all put into basin, Uniform mixing, and at water surface group, covered with preservative film and place 4 hours；
S4 prepares outermost layer of skin dough: 50 grams of butter of weighing, 50 grams of grape seed oil and 200 grams of flour are all put into basin, mix and stir Uniformly, it and at outermost layer of skin dough, is covered with preservative film and places 4 hours；
S5 prepares jizi for making dumplings: the water surface group of step S3 being divided into 20 grams of water skin jizi for making dumplings, by the outermost layer of skin dough of step S4 point At 10 grams of outermost layer of skin jizi for making dumplings；
S6 is faric: it is using single water skin jizi for making dumplings that single outermost layer of skin jizi for making dumplings is fully wrapped around, it rolls strip and rolls again, then weigh It rolls length again to roll up again 3 times, disc skin, the rose stuffing of 50 grams of package are rolled into last doubling；
S7 baking: the flower cake after package rose stuffing is pressed into oblateness, is put into oven and toasts 18 points in 160 DEG C of temperature Clock obtains the beauty and health care flower cake.
The hot red pepper juice is prepared using following methods: selection disease-free spot has no mechanical damage and non-rot Hot red pepper is cleaned using flowing water, removes the capsula interna, seed and stalk of hot red pepper, be cut into the hot red pepper block of size about 0.5cm × 0.5cm；It will be red Green pepper block is placed in colour protecting liquid with solid-liquid ratio 1:20 (g/mL) to be impregnated 30 minutes, and taking-up drains；Continue with solid-liquid ratio 1:20 (g/mL) It is placed in boiling water bath in the aqueous ascorbic acid of mass fraction 0.1% to handle 5 minutes, takes out, got express developed with flowing water, dripped It is dry；Hot red pepper after draining and distilled water are beaten according to weight ratio 1:5, are beaten 3000 revs/min of revolving speed, beating time 2 Minute, obtain slurries；The pectase of slurry weight 0.02% is added into slurries, is placed in 50 DEG C of water-baths under conditions of pH5 Enzymatic hydrolysis 3 hours；After enzymatic hydrolysis, enzymolysis liquid is heated to 95 DEG C of enzyme deactivations 20 minutes, is filtered, is obtained using the filter cloth of 200 mesh To hot red pepper juice.Wherein, the composition of the colour protecting liquid are as follows: citric acid 0.1wt%, sodium chloride mass fraction 0.1wt%, surplus are Water.
The rose fermentation liquid is obtained using following methods: be crushed 60 meshes after rose is dried in vacuo, is obtained rose Powder；30 times of rose powder weight of distilled water is added into rose powder, is uniformly mixed, sterilizes 30 minutes in 121 DEG C；It will be dense Degree is 108The S. cervisiae bacterium solution of CFU/mL with volume ratio 6% be inoculated into sterilizing after mixed liquor in, in 35 DEG C with 160 turns/ Shaken cultivation 30 hours minute obtained rose tunning；By rose tunning after 121 DEG C sterilize 30 minutes, in 5000 Revs/min centrifugation 25 minutes, collect supernatant, as rose fermentation liquid.
The rose in syrup is prepared using following methods: be crushed 60 meshes after rose is dried in vacuo, is obtained rose Rare powder；Rose powder and distilled water are uniformly mixed with solid-liquid ratio 1:50 (g/mL), extract 3 times in 70 DEG C of constant temperature water baths, often 2 hours secondary extraction times；Extracting solution is merged, using 200 mesh filter-cloth filterings, obtains filtrate；By filtrate in 55 DEG C, absolute pressure 0.06MPa is concentrated into the one third of original volume, obtains concentrate；The sucrose of concentrate weight 45% is added into concentrate, It is decocted under fluidized state 50 minutes, the citric acid of concentrate weight 0.15% is then added, mixes well, obtains the rose Syrup.
Embodiment 5
The preparation method of beauty and health care flower cake, comprising the following steps:
S1 prepares rose paste: hot red pepper juice and rose fermentation liquid being mixed according to volume ratio 3:1, obtain mixed juice；To mixing The compound of the trehalose of mixed juice weight 8%, the citric acid of mixed juice weight 0.1% and mixed juice weight 0.05% is added in juice Stabilizer, the compound stabilizer are 1:2:1 mixing according to weight ratio by xanthan gum, sodium carboxymethylcellulose and sodium alginate It obtains, is sufficiently stirred, be then placed under -60 DEG C of vacuum environment and dehydrate 24 hours, obtain rose paste；
S2 prepares rose stuffing: honey is added into rose paste and glutinous rice flour, the weight ratio of rose paste, honey and glutinous rice flour are Rose stuffing is made in 6:1:2, uniform mixing；
S3 prepares water surface group: 350 grams of flour of weighing, 100 grams of grape seed oil and 5 grams of rose in syrup are all put into basin, Uniform mixing, and at water surface group, covered with preservative film and place 4 hours；
S4 prepares outermost layer of skin dough: 50 grams of butter of weighing, 50 grams of grape seed oil and 200 grams of flour are all put into basin, mix and stir Uniformly, it and at outermost layer of skin dough, is covered with preservative film and places 4 hours；
S5 prepares jizi for making dumplings: the water surface group of step S3 being divided into 20 grams of water skin jizi for making dumplings, by the outermost layer of skin dough of step S4 point At 10 grams of outermost layer of skin jizi for making dumplings；
S6 is faric: it is using single water skin jizi for making dumplings that single outermost layer of skin jizi for making dumplings is fully wrapped around, it rolls strip and rolls again, then weigh It rolls length again to roll up again 3 times, disc skin, the rose stuffing of 50 grams of package are rolled into last doubling；
S7 baking: the flower cake after package rose stuffing is pressed into oblateness, is put into oven and toasts 18 points in 160 DEG C of temperature Clock obtains the beauty and health care flower cake.
The hot red pepper juice is prepared using following methods: selection disease-free spot has no mechanical damage and non-rot Hot red pepper is cleaned using flowing water, removes the capsula interna, seed and stalk of hot red pepper, be cut into the hot red pepper block of size about 0.5cm × 0.5cm；It will be red Green pepper block is placed in colour protecting liquid with solid-liquid ratio 1:20 (g/mL) to be impregnated 30 minutes, and taking-up drains；Continue with solid-liquid ratio 1:20 (g/mL) It is placed in boiling water bath in the aqueous ascorbic acid of mass fraction 0.1% to handle 5 minutes, takes out, got express developed with flowing water, dripped It is dry；Hot red pepper after draining and distilled water are beaten according to weight ratio 1:5, are beaten 3000 revs/min of revolving speed, beating time 2 Minute, obtain slurries；The pectase of slurry weight 0.02% is added into slurries, is placed in 50 DEG C of water-baths under conditions of pH5 Enzymatic hydrolysis 3 hours；After enzymatic hydrolysis, enzymolysis liquid is heated to 95 DEG C of enzyme deactivations 20 minutes, is filtered, is obtained using the filter cloth of 200 mesh To hot red pepper juice.Wherein, the composition of the colour protecting liquid are as follows: citric acid 0.1wt%, sodium chloride mass fraction 0.1wt%, surplus are Water.
The rose fermentation liquid is obtained using following methods: be crushed 60 meshes after rose is dried in vacuo, is obtained rose Powder；30 times of rose powder weight of distilled water is added into rose powder, is uniformly mixed, sterilizes 30 minutes in 121 DEG C；It will be dense Degree is 108The S. cervisiae bacterium solution of CFU/mL with volume ratio 6% be inoculated into sterilizing after mixed liquor in, in 35 DEG C with 160 turns/ Shaken cultivation 30 hours minute obtained rose tunning；By rose tunning after 121 DEG C sterilize 30 minutes, in 5000 Revs/min centrifugation 25 minutes, collect supernatant, as rose fermentation liquid.
The rose in syrup is prepared using following methods: be crushed 60 meshes after rose is dried in vacuo, is obtained rose Rare powder；Rose powder and distilled water are uniformly mixed with solid-liquid ratio 1:50 (g/mL), extract 3 times in 70 DEG C of constant temperature water baths, often 2 hours secondary extraction times；Extracting solution is merged, using 200 mesh filter-cloth filterings, obtains filtrate；By filtrate in 55 DEG C, absolute pressure 0.06MPa is concentrated into the one third of original volume, obtains concentrate；Into concentrate be added concentrate weight 40% sucrose and The rice bran polysaccharide of concentrate weight 5% decocts 50 minutes under fluidized state, the lemon of concentrate weight 0.15% is then added Acid mixes well, and obtains the rose in syrup.
The rice bran polysaccharide is prepared by the following method to obtain: being added according to solid-liquid ratio 1:15 (g/mL) into defatted rice bran Distilled water, the carbohydrase for being subsequently added into defatted rice bran weight 3% are digested 1 hour under conditions of 50 DEG C, pH5.0, are digested Liquid；It by 100 DEG C of enzyme deactivations of enzymolysis liquid processing living 10 minutes, is centrifuged 10 minutes by 4000 revs/min, taking supernatant is A liquid, simultaneously Collect precipitating；Distilled water is added according to solid-liquid ratio 1:15 (g/mL) into precipitating, the sodium hydroxide using mass fraction 1% is water-soluble PH is adjusted to 7 by liquid, at power 225W, temperature 70 C ultrasound 80 minutes, is centrifuged 10 minutes by 4000 revs/min, is taken supernatant For B liquid；A liquid and B liquid are mixed, mixed liquor is obtained, the ethanol water of 4 times of mixeding liquid volume of volume fraction 90% is added, It after 4 DEG C stand 24 hours, is centrifuged 20 minutes by 4000 revs/min, collects precipitating；Vacuum freeze drying will be precipitated, will be obtained The rice bran polysaccharide.
Embodiment 6
The preparation method of beauty and health care flower cake, comprising the following steps:
S1 prepares rose paste: hot red pepper juice and rose fermentation liquid being mixed according to volume ratio 3:1, obtain mixed juice；To mixing The compound of the trehalose of mixed juice weight 8%, the citric acid of mixed juice weight 0.1% and mixed juice weight 0.05% is added in juice Stabilizer, the compound stabilizer are 1:2:1 mixing according to weight ratio by xanthan gum, sodium carboxymethylcellulose and sodium alginate It obtains, is sufficiently stirred, be then placed under -60 DEG C of vacuum environment and dehydrate 24 hours, obtain rose paste；
S2 prepares rose stuffing: honey is added into rose paste and glutinous rice flour, the weight ratio of rose paste, honey and glutinous rice flour are Rose stuffing is made in 6:1:2, uniform mixing；
S3 prepares water surface group: 350 grams of flour of weighing, 100 grams of grape seed oil and 5 grams of rose in syrup are all put into basin, Uniform mixing, and at water surface group, covered with preservative film and place 4 hours；
S4 prepares outermost layer of skin dough: 50 grams of butter of weighing, 50 grams of grape seed oil and 200 grams of flour are all put into basin, mix and stir Uniformly, it and at outermost layer of skin dough, is covered with preservative film and places 4 hours；
S5 prepares jizi for making dumplings: the water surface group of step S3 being divided into 20 grams of water skin jizi for making dumplings, by the outermost layer of skin dough of step S4 point At 10 grams of outermost layer of skin jizi for making dumplings；
S6 is faric: it is using single water skin jizi for making dumplings that single outermost layer of skin jizi for making dumplings is fully wrapped around, it rolls strip and rolls again, then weigh It rolls length again to roll up again 3 times, disc skin, the rose stuffing of 50 grams of package are rolled into last doubling；
S7 baking: the flower cake after package rose stuffing is pressed into oblateness, is put into oven and toasts 18 points in 160 DEG C of temperature Clock obtains the beauty and health care flower cake.
The hot red pepper juice is prepared using following methods: selection disease-free spot has no mechanical damage and non-rot Hot red pepper is cleaned using flowing water, removes the capsula interna, seed and stalk of hot red pepper, be cut into the hot red pepper block of size about 0.5cm × 0.5cm；It will be red Green pepper block is placed in colour protecting liquid with solid-liquid ratio 1:20 (g/mL) to be impregnated 30 minutes, and taking-up drains；Continue with solid-liquid ratio 1:20 (g/mL) It is placed in boiling water bath in the aqueous ascorbic acid of mass fraction 0.1% to handle 5 minutes, takes out, got express developed with flowing water, dripped It is dry；Hot red pepper after draining and distilled water are beaten according to weight ratio 1:5, are beaten 3000 revs/min of revolving speed, beating time 2 Minute, obtain slurries；The pectase of slurry weight 0.02% is added into slurries, is placed in 50 DEG C of water-baths under conditions of pH5 Enzymatic hydrolysis 3 hours；After enzymatic hydrolysis, enzymolysis liquid is heated to 95 DEG C of enzyme deactivations 20 minutes, is filtered, is obtained using the filter cloth of 200 mesh To hot red pepper juice.Wherein, the composition of the colour protecting liquid are as follows: citric acid 0.1wt%, sodium chloride mass fraction 0.1wt%, surplus are Water.
The rose fermentation liquid is obtained using following methods: be crushed 60 meshes after rose is dried in vacuo, is obtained rose Powder；30 times of rose powder weight of distilled water is added into rose powder, is uniformly mixed, sterilizes 30 minutes in 121 DEG C；It will be dense Degree is 108The S. cervisiae bacterium solution of CFU/mL with volume ratio 6% be inoculated into sterilizing after mixed liquor in, in 35 DEG C with 160 turns/ Shaken cultivation 30 hours minute obtained rose tunning；By rose tunning after 121 DEG C sterilize 30 minutes, in 5000 Revs/min centrifugation 25 minutes, collect supernatant, as rose fermentation liquid.
The rose in syrup is prepared using following methods: be crushed 60 meshes after rose is dried in vacuo, is obtained rose Rare powder；Rose powder and distilled water are uniformly mixed with solid-liquid ratio 1:50 (g/mL), extract 3 times in 70 DEG C of constant temperature water baths, often 2 hours secondary extraction times；Extracting solution is merged, using 200 mesh filter-cloth filterings, obtains filtrate；By filtrate in 55 DEG C, absolute pressure 0.06MPa is concentrated into the one third of original volume, obtains concentrate；Into concentrate be added concentrate weight 40% sucrose and The modification rice bran polysaccharide of concentrate weight 5% decocts 50 minutes under fluidized state, concentrate weight 0.15% is then added Citric acid mixes well, and obtains the rose in syrup.
The modified rice bran polysaccharide is prepared by the following method to obtain: according to solid-liquid ratio 1:15 (g/mL) into defatted rice bran Distilled water is added, the carbohydrase for being subsequently added into defatted rice bran weight 3% digests 1 hour under conditions of 50 DEG C, pH5.0, obtains Enzymolysis liquid；By 100 DEG C of enzyme deactivations of enzymolysis liquid processing living 10 minutes, it is centrifuged 10 minutes by 4000 revs/min, taking supernatant is A liquid, It is collected simultaneously precipitating；Distilled water is added according to solid-liquid ratio 1:15 (g/mL) into precipitating, uses the sodium hydroxide of mass fraction 1% PH is adjusted to 7 by aqueous solution, at power 225W, temperature 70 C ultrasound 80 minutes, is centrifuged 10 minutes, is taken by 4000 revs/min Clear liquid is B liquid；A liquid and B liquid are mixed, mixed liquor is obtained, the ethyl alcohol that 4 times of mixeding liquid volume of volume fraction 90% is added is water-soluble Liquid is centrifuged 20 minutes after 4 DEG C stand 24 hours by 4000 revs/min, collects precipitating；Vacuum freeze drying will be precipitated, will be obtained To rice bran polysaccharide；The grifola frondosus endocellular enzyme that 0.2 times of rice bran polysaccharide weight is added into rice bran polysaccharide, according to solid-liquid ratio 1:1000 (g/mL) phosphate buffer of pH4.0, molar concentration 20mmol/L is added, is reacted 4 hours in 40 DEG C；By reaction solution with 4000 Rev/min centrifugation 10 minutes, collect bottom solid；By bottom solid vacuum freeze drying, the modified rice bran polysaccharide is obtained.
Embodiment 7
The preparation method of beauty and health care flower cake, comprising the following steps:
S1 prepares rose paste: hot red pepper juice and rose fermentation liquid being mixed according to volume ratio 3:1, obtain mixed juice；To mixing The compound of the trehalose of mixed juice weight 8%, the citric acid of mixed juice weight 0.1% and mixed juice weight 0.05% is added in juice Stabilizer, the compound stabilizer are 1:2:1 mixing according to weight ratio by xanthan gum, sodium carboxymethylcellulose and sodium alginate It obtains, is sufficiently stirred, be then placed under -60 DEG C of vacuum environment and dehydrate 24 hours, obtain rose paste；
S2 prepares rose stuffing: honey is added into rose paste and glutinous rice flour, the weight ratio of rose paste, honey and glutinous rice flour are Rose stuffing is made in 6:1:2, uniform mixing；
S3 prepares water surface group: 350 grams of flour of weighing, 100 grams of grape seed oil and 5 grams of rose in syrup are all put into basin, Uniform mixing, and at water surface group, covered with preservative film and place 4 hours；
S4 prepares outermost layer of skin dough: 50 grams of butter of weighing, 50 grams of grape seed oil and 200 grams of flour are all put into basin, mix and stir Uniformly, it and at outermost layer of skin dough, is covered with preservative film and places 4 hours；
S5 prepares jizi for making dumplings: the water surface group of step S3 being divided into 20 grams of water skin jizi for making dumplings, by the outermost layer of skin dough of step S4 point At 10 grams of outermost layer of skin jizi for making dumplings；
S6 is faric: it is using single water skin jizi for making dumplings that single outermost layer of skin jizi for making dumplings is fully wrapped around, it rolls strip and rolls again, then weigh It rolls length again to roll up again 3 times, disc skin, the rose stuffing of 50 grams of package are rolled into last doubling；
S7 baking: the flower cake after package rose stuffing is pressed into oblateness, is put into oven and toasts 18 points in 160 DEG C of temperature Clock obtains the beauty and health care flower cake.
The hot red pepper juice is prepared using following methods: selection disease-free spot has no mechanical damage and non-rot Hot red pepper is cleaned using flowing water, removes the capsula interna, seed and stalk of hot red pepper, be cut into the hot red pepper block of size about 0.5cm × 0.5cm；It will be red Green pepper block is placed in colour protecting liquid with solid-liquid ratio 1:20 (g/mL) to be impregnated 30 minutes, and taking-up drains；Continue with solid-liquid ratio 1:20 (g/mL) It is placed in boiling water bath in the aqueous ascorbic acid of mass fraction 0.1% to handle 5 minutes, takes out, got express developed with flowing water, dripped It is dry；Hot red pepper after draining and distilled water are beaten according to weight ratio 1:5, are beaten 3000 revs/min of revolving speed, beating time 2 Minute, obtain slurries；The pectase of slurry weight 0.02% is added into slurries, is placed in 50 DEG C of water-baths under conditions of pH5 Enzymatic hydrolysis 3 hours；After enzymatic hydrolysis, enzymolysis liquid is heated to 95 DEG C of enzyme deactivations 20 minutes, is filtered, is obtained using the filter cloth of 200 mesh To hot red pepper juice.Wherein, the composition of the colour protecting liquid are as follows: citric acid 0.1wt%, sodium chloride mass fraction 0.1wt%, surplus are Water.
The rose fermentation liquid is obtained using following methods: be crushed 60 meshes after rose is dried in vacuo, is obtained rose Powder；30 times of rose powder weight of distilled water is added into rose powder, is uniformly mixed, sterilizes 30 minutes in 121 DEG C；It will be dense Degree is 108The S. cervisiae bacterium solution of CFU/mL with volume ratio 6% be inoculated into sterilizing after mixed liquor in, in 35 DEG C with 160 turns/ Shaken cultivation 30 hours minute obtained rose tunning；By rose tunning after 121 DEG C sterilize 30 minutes, in 5000 Revs/min centrifugation 25 minutes, collect supernatant, as rose fermentation liquid.
The rose in syrup is prepared using following methods: be crushed 60 meshes after rose is dried in vacuo, is obtained rose Rare powder；Rose powder and distilled water are uniformly mixed with solid-liquid ratio 1:50 (g/mL), extract 3 times in 70 DEG C of constant temperature water baths, often 2 hours secondary extraction times；Extracting solution is merged, using 200 mesh filter-cloth filterings, obtains filtrate；By filtrate in 55 DEG C, absolute pressure 0.06MPa is concentrated into the one third of original volume, obtains concentrate；Into concentrate be added concentrate weight 40% sucrose and The modification rice bran polysaccharide of concentrate weight 5% decocts 50 minutes under fluidized state, concentrate weight 0.15% is then added Citric acid mixes well, and obtains the rose in syrup.
The modified rice bran polysaccharide is prepared by the following method to obtain: according to solid-liquid ratio 1:15 (g/mL) into defatted rice bran Distilled water is added, the carbohydrase for being subsequently added into defatted rice bran weight 3% digests 1 hour under conditions of 50 DEG C, pH5.0, obtains Enzymolysis liquid；By 100 DEG C of enzyme deactivations of enzymolysis liquid processing living 10 minutes, it is centrifuged 10 minutes by 4000 revs/min, taking supernatant is A liquid, It is collected simultaneously precipitating；Distilled water is added according to solid-liquid ratio 1:15 (g/mL) into precipitating, uses the sodium hydroxide of mass fraction 1% PH is adjusted to 7 by aqueous solution, at power 225W, temperature 70 C ultrasound 80 minutes, is centrifuged 10 minutes, is taken by 4000 revs/min Clear liquid is B liquid；A liquid and B liquid are mixed, mixed liquor is obtained, the ethyl alcohol that 4 times of mixeding liquid volume of volume fraction 90% is added is water-soluble Liquid is centrifuged 20 minutes after 4 DEG C stand 24 hours by 4000 revs/min, collects precipitating；Vacuum freeze drying will be precipitated, will be obtained To rice bran polysaccharide；The inulinase that 0.2 times of rice bran polysaccharide weight is added into rice bran polysaccharide, adds according to solid-liquid ratio 1:1000 (g/mL) The phosphate buffer for entering pH4.0, molar concentration 20mmol/L reacts 4 hours in 40 DEG C；By reaction solution with 4000 revs/min Bottom solid is collected in centrifugation 10 minutes；By bottom solid vacuum freeze drying, the modified rice bran polysaccharide is obtained.
Embodiment 8
The preparation method of beauty and health care flower cake, comprising the following steps:
S1 prepares rose paste: hot red pepper juice and rose fermentation liquid being mixed according to volume ratio 3:1, obtain mixed juice；To mixing The compound of the trehalose of mixed juice weight 8%, the citric acid of mixed juice weight 0.1% and mixed juice weight 0.05% is added in juice Stabilizer, the compound stabilizer are 1:2:1 mixing according to weight ratio by xanthan gum, sodium carboxymethylcellulose and sodium alginate It obtains, is sufficiently stirred, be then placed under -60 DEG C of vacuum environment and dehydrate 24 hours, obtain rose paste；
S2 prepares rose stuffing: honey is added into rose paste and glutinous rice flour, the weight ratio of rose paste, honey and glutinous rice flour are Rose stuffing is made in 6:1:2, uniform mixing；
S3 prepares water surface group: 350 grams of flour of weighing, 100 grams of grape seed oil and 5 grams of rose in syrup are all put into basin, Uniform mixing, and at water surface group, covered with preservative film and place 4 hours；
S4 prepares outermost layer of skin dough: 50 grams of butter of weighing, 50 grams of grape seed oil and 200 grams of flour are all put into basin, mix and stir Uniformly, it and at outermost layer of skin dough, is covered with preservative film and places 4 hours；
S5 prepares jizi for making dumplings: the water surface group of step S3 being divided into 20 grams of water skin jizi for making dumplings, by the outermost layer of skin dough of step S4 point At 10 grams of outermost layer of skin jizi for making dumplings；
S6 is faric: it is using single water skin jizi for making dumplings that single outermost layer of skin jizi for making dumplings is fully wrapped around, it rolls strip and rolls again, then weigh It rolls length again to roll up again 3 times, disc skin, the rose stuffing of 50 grams of package are rolled into last doubling；
S7 baking: the flower cake after package rose stuffing is pressed into oblateness, is put into oven and toasts 18 points in 160 DEG C of temperature Clock obtains the beauty and health care flower cake.
The hot red pepper juice is prepared using following methods: selection disease-free spot has no mechanical damage and non-rot Hot red pepper is cleaned using flowing water, removes the capsula interna, seed and stalk of hot red pepper, be cut into the hot red pepper block of size about 0.5cm × 0.5cm；It will be red Green pepper block is placed in colour protecting liquid with solid-liquid ratio 1:20 (g/mL) to be impregnated 30 minutes, and taking-up drains；Continue with solid-liquid ratio 1:20 (g/mL) It is placed in boiling water bath in the aqueous ascorbic acid of mass fraction 0.1% to handle 5 minutes, takes out, got express developed with flowing water, dripped It is dry；Hot red pepper after draining and distilled water are beaten according to weight ratio 1:5, are beaten 3000 revs/min of revolving speed, beating time 2 Minute, obtain slurries；The pectase of slurry weight 0.02% is added into slurries, is placed in 50 DEG C of water-baths under conditions of pH5 Enzymatic hydrolysis 3 hours；After enzymatic hydrolysis, enzymolysis liquid is heated to 95 DEG C of enzyme deactivations 20 minutes, is filtered, is obtained using the filter cloth of 200 mesh To hot red pepper juice.Wherein, the composition of the colour protecting liquid are as follows: citric acid 0.1wt%, sodium chloride mass fraction 0.1wt%, surplus are Water.
The rose fermentation liquid is obtained using following methods: be crushed 60 meshes after rose is dried in vacuo, is obtained rose Powder；30 times of rose powder weight of distilled water is added into rose powder, is uniformly mixed, sterilizes 30 minutes in 121 DEG C；It will be dense Degree is 108The S. cervisiae bacterium solution of CFU/mL with volume ratio 6% be inoculated into sterilizing after mixed liquor in, in 35 DEG C with 160 turns/ Shaken cultivation 30 hours minute obtained rose tunning；By rose tunning after 121 DEG C sterilize 30 minutes, in 5000 Revs/min centrifugation 25 minutes, collect supernatant, as rose fermentation liquid.
The rose in syrup is prepared using following methods: be crushed 60 meshes after rose is dried in vacuo, is obtained rose Rare powder；Rose powder and distilled water are uniformly mixed with solid-liquid ratio 1:50 (g/mL), extract 3 times in 70 DEG C of constant temperature water baths, often 2 hours secondary extraction times；Extracting solution is merged, using 200 mesh filter-cloth filterings, obtains filtrate；By filtrate in 55 DEG C, absolute pressure 0.06MPa is concentrated into the one third of original volume, obtains concentrate；Into concentrate be added concentrate weight 40% sucrose and The modification rice bran polysaccharide of concentrate weight 5% decocts 50 minutes under fluidized state, concentrate weight 0.15% is then added Citric acid mixes well, and obtains the rose in syrup.
The modified rice bran polysaccharide is prepared by the following method to obtain: according to solid-liquid ratio 1:15 (g/mL) into defatted rice bran Distilled water is added, the carbohydrase for being subsequently added into defatted rice bran weight 3% digests 1 hour under conditions of 50 DEG C, pH5.0, obtains Enzymolysis liquid；By 100 DEG C of enzyme deactivations of enzymolysis liquid processing living 10 minutes, it is centrifuged 10 minutes by 4000 revs/min, taking supernatant is A liquid, It is collected simultaneously precipitating；Distilled water is added according to solid-liquid ratio 1:15 (g/mL) into precipitating, uses the sodium hydroxide of mass fraction 1% PH is adjusted to 7 by aqueous solution, at power 225W, temperature 70 C ultrasound 80 minutes, is centrifuged 10 minutes, is taken by 4000 revs/min Clear liquid is B liquid；A liquid and B liquid are mixed, mixed liquor is obtained, the ethyl alcohol that 4 times of mixeding liquid volume of volume fraction 90% is added is water-soluble Liquid is centrifuged 20 minutes after 4 DEG C stand 24 hours by 4000 revs/min, collects precipitating；Vacuum freeze drying will be precipitated, will be obtained To rice bran polysaccharide；0.1 times of rice bran polysaccharide weight of inulinase and 0.1 times of rice bran polysaccharide weight of ash tree are added into rice bran polysaccharide Flower endocellular enzyme, the phosphate buffer of pH4.0, molar concentration 20mmol/L is added according to solid-liquid ratio 1:1000 (g/mL), in 40 DEG C reaction 4 hours；Reaction solution is centrifuged 10 minutes with 4000 revs/min, collects bottom solid；Bottom solid vacuum refrigeration is done It is dry, obtain the modified rice bran polysaccharide.
Effect example 1
Sensory evaluation scores are carried out to Examples 1 to 8 beauty and health care flower cake.
20 sensory evaluation composition of personnel evaluation groups are organized, to the color (25 points) of beauty and health care flower cake, mouthfeel (25 Point), flavor (25 points) and the aspect progress comprehensive scores of tissue morphology (25 points) four, standards of grading be shown in Table 1, evaluation result is shown in Table 2。
1 sensory evaluation criteria table of table
2 sensory score result table of table
Color Flavor Mouthfeel Tissue
Embodiment 1 21 22 23 23
Embodiment 2 23 23 23 23
Embodiment 3 24 23 24 24
Embodiment 4 24 24 24 24
Embodiment 5 24 24 24 24
Embodiment 6 24 25 25 25
Embodiment 7 24 24 24 25
Embodiment 8 24 25 25 25
Effect example 2
The texture properties of Examples 1 to 4 beauty and health care flower cake are tested, with reference to literary wave Master's thesis, " low fat is wide The screening of lipid substitute and compound prescription optimize in formula lotus seed paste mooncake " it carries out.Specific test result is shown in Table 3.
Concrete operation step are as follows: carry out texture analysis using CT3 Texture instrument (offer of hundred million occasion Science and Technology Ltd. of Xiamen), survey Trying index includes hardness, adhesiveness, elasticity, coherency, chewiness and recovery.The model P/50 of fixed probe, setting are surveyed Examination program is the full texture of TPA, and speed 1mm/s, test speed 5mm/s before surveying, speed 5mm/s after survey, compression degree 75% stop Time 0.5 second, trigger force 5g, sample property was semi-circular, and directly sample is placed on sample stage and is detected.
3 texture properties test result table of table
Hardness (kg) Coherency Recovery
Embodiment 1 17.91 0.124 0.0457
Embodiment 2 15.02 0.111 0.0370
Embodiment 3 14.27 0.105 0.0335
Embodiment 4 13.38 0.090 0.0282
As can be seen from Table 1 and Table 2, conversion syrup is substituted using rose in syrup, can not only assigns flower cake sweet taste, and And its anti-hydration can effectively reduce the formation of gluten, and flower cake is avoided to harden, without loose mouthfeel, while in baking In the process, caramelization occurs for part sugar, can flower cake be painted, and improves flavor.
Effect example 3
The effect for the treatment of chloasma to 4~8 beauty and health care flower cake of embodiment is measured.
Study subject is included in standard: 48~65 years old chloasma subject is selected by the principle of voluntariness, Head And Face naked eyes are seen Visible brown spot is examined, stork, cheek, volume, nose, lip week etc., the symptoms such as no inflammation, sufferings are mainly in.It can be into through medical fitness Row test-meal observation.
Measuring method are as follows: choose patient with chloasma, be randomly divided into treatment group and control group, it is fresh that beauty and health care is taken by treatment group Flower cake, twice daily, two pieces every time, control group takes the physiological saline of equivalent.Continuous 30 days, subject stopped during test-meal It takes or using in relation to the drug of face-beautifying and spot-removing or other health care products and cosmetics, does not change original eating habit, it is normal to drink Food.
Testing index:
(1) Head And Face chloasma detects
1. size changes.With the area (cm of the entire chloasma faciei in the tested front and back of tape measure2)。
2. shade changes.It is published according to Institute of Geography, Academia Sinica's development and design, Mapping Press 1992 Brown (yellow+pinkish red+black folded color) colour atla in " practical standard colour atla " is the judgment criteria of the chloasma color depth: I degree (15,20,5), II degree (30,40,10), III degree (40,60,15).I, II degree and III degree of colour atla counts 1 point, 2 points, 3 points respectively.Tool Body test result is shown in Table 4.
4 chloasma color area change result table of table
After treatment group's test-meal compared with the control group, chloasma color, which shoals, significant difference (P < 0.05), chloasma face Product, which is reduced, to be had significant difference (P < 0.01), before and after treatment group test-meal chloasma color shoal have with area of chloasma reduction it is aobvious It writes sex differernce (P < 0.001).
As can be found from Table 4, the chloasma color integral for the treatment of group is decreased obviously, and area of chloasma is reduced, with control group Comparing has extremely apparent difference, and generates without new chloasma.It is concluded that beauty and health care flower cake is yellowish-brown with dispelling Spot is acted on and is had no adverse effects to body.
(2) safety of 8 beauty and health care flower cake of embodiment is detected, index includes: seralbumin Alb, total Albumen TP, hepatic and renal function (total bilirubin TBIL, glutamic-pyruvic transaminase ALT, urea Urea, creatinine Cre), blood glucose Glu, blood lipid are (total Cholesterol TC, triglycerides TG), red blood cell count(RBC) (RBC), hemoglobin (HGB), white blood cell count(WBC) (WBC).Test equipment packet Include CA-500 type blood counting instrument (upper Haitai benefit medical instruments and equipment Co., Ltd) and 7100 automatic clinical chemistry analyzer of Hitachi (offer of Beijing east Tai Lin commerce and trade Co., Ltd).Specific test result is shown in Table 5.
5 safety index result table of table
As can be seen from Table 5, it is equal that biochemical indicator and routine blood indexes after the fresh-keeping flower mooncake of beauty of the present invention are eaten In the normal range.
Effect example 4
The color and water activity of 4~8 beauty and health care flower cake cake skin of embodiment are measured.Specific test result is shown in Table 6.
The activity of moisture: directly being measured at room temperature using admeasuring apparatus for measuring moisture content of substance, and each sample, which is repeated three times, takes it flat Mean value.Admeasuring apparatus for measuring moisture content of substance, model HD-4, Changzhou De Du precision instrument Co., Ltd provide.
Spectrophotometric color measurement instrument, model NS820, three En Shi Science and Technology Ltd. of Shenzhen provide.
6 color of table and water activity result table
L* a* b* Water activity
Embodiment 4 62.97 7.81 39.21 0.994
Embodiment 5 63.09 8.43 39.27 0.951
Embodiment 6 63.65 9.17 40.03 0.922
Embodiment 7 64.76 8.83 39.52 0.926
Embodiment 8 66.18 10.58 40.09 0.906
As can be seen from Table 5, Maillard reaction occurs for carbohydrate during baking in rose in syrup, so that production Flower cake is glossy.During preparing syrup, sucrose and rice bran polysaccharide why is used to replace other carbohydrates, is because of fruit Maillard reaction can occur during preparation for sugar, generate brown stain, and this influences the appearance of fresh flower cake skin.
Effect example 5
The total sugar content and DPPH for the rose fermentation liquid that the rose extracting solution and embodiment 3 use embodiment 2 uses are certainly It is detected by base clearance rate.Specific test result is shown in Table 7.
Total sugar content measurement is executed according to G/T 5009.8-2008.
DPPH radicals scavenging test: the rose liquid and 2 × 10 of 3mL various concentration is taken-4The DPPH solution of mol/L mixes (A1)；Take isometric deionized water and 2 × 10-4The DPPH solution of mol/L mixes (A2)；Take isometric dehydrated alcohol with to It surveys liquid and mixes (A3)；After reaction 30 minutes, absorbance value is surveyed at 517nm.DPPH free radical scavenging activity: E is calculated as followsDPPH· =(A2+A3-A1)/A2× 100%.In formula: EDPPH·--- DPPH free radical scavenging activity, %；A1--- sample and DPPH mixed liquor Absorbance；A2--- the absorbance of deionized water and DPPH mixed liquor；A3--- dehydrated alcohol and DPPH mixed liquor absorbance.
7 total sugar content of table and DPPH free radical scavenging activity result table
As can be seen from Table 7, after everfermentation, the total sugar content in rose fermentation liquid is dramatically increased, thus it is speculated that wine brewing ferment It may be the main reason for causing total sugar content to increase that mother can generate polysaccharide during fermentation.

Claims (10)

1. the preparation method of beauty and health care flower cake, which comprises the following steps:
S1 prepares rose paste；
S2 prepares rose stuffing；
S3 prepares water surface group；
S4 prepares outermost layer of skin dough；
S5 prepares jizi for making dumplings；
S6 is faric；
S7 baking.
2. the preparation method of beauty and health care flower cake according to claim 1, which comprises the following steps:
S1 prepares rose paste: roseleaf being cleaned, is dried, is shredded；Rock sugar, rose are added into the roseleaf after shredding The weight ratio of valve and rock sugar is (4~8): 1, sealed pickling 2~3 days, obtain rose paste；
S2 prepares rose stuffing: be added honey and glutinous rice flour into rose paste, the weight ratio of rose paste, honey and glutinous rice flour be (5~ 10): (0.5~1): 2, rose stuffing is made in uniform mixing；
S3 prepares water surface group: 300~400 grams of flour of weighing, 50~150 grams of grape seed oil and 3~5 grams of syrup, uniform mixing, With at water surface group, placed 2~6 hours with preservative film covering；
S4 prepares outermost layer of skin dough: 40~60 grams of butter of weighing, 50~70 grams of grape seed oil and 200~300 grams of flour mix and stir It is even, and at outermost layer of skin dough, placed 2~6 hours with preservative film covering；
S5 prepares jizi for making dumplings: the water surface group of step S3 is divided into water skin jizi for making dumplings, the outermost layer of skin dough of step S4 is divided into outermost layer of skin jizi for making dumplings, The weight ratio of water skin jizi for making dumplings and outermost layer of skin jizi for making dumplings is (1.5~2.5): 1；
S6 is faric: it is using single water skin jizi for making dumplings that single outermost layer of skin jizi for making dumplings is fully wrapped around, it rolls strip and rolls again, then repeat to roll Length is rolled up 3~5 times again, and musculus cutaneus, the rose stuffing of 40~50 grams of package are rolled into last doubling；
S7 baking: the flower cake after package rose stuffing is pressed into oblateness, toasts, obtains the beauty and health care flower cake.
3. the preparation method of beauty and health care flower cake according to claim 1, which comprises the following steps:
S1 prepares rose paste: by hot red pepper juice and rose liquid according to volume ratio (1~6): (1~6) mixing obtains mixed juice；To mixed Close the citric acid and mixed juice of trehalose, mixed juice weight 0.1%~0.15% that mixed juice weight 4%~8% is added in juice The stabilizer of weight 0.02%~0.05%, is sufficiently stirred, and is then placed under -70 to -40 DEG C of vacuum environment and dehydrates 24 ~48 hours, obtain rose paste；
S2 prepares rose stuffing: be added honey and glutinous rice flour into rose paste, the weight ratio of rose paste, honey and glutinous rice flour be (5~ 10): (0.5~1): 2, rose stuffing is made in uniform mixing；
S3 prepares water surface group: 300~400 grams of flour of weighing, 50~150 grams of grape seed oil and 3~5 grams of syrup, uniform mixing, With at water surface group, placed 2~6 hours with preservative film covering；
S4 prepares outermost layer of skin dough: 40~60 grams of butter of weighing, 50~70 grams of grape seed oil and 200~300 grams of flour mix and stir It is even, and at outermost layer of skin dough, placed 2~6 hours with preservative film covering；
S5 prepares jizi for making dumplings: the water surface group of step S3 is divided into water skin jizi for making dumplings, the outermost layer of skin dough of step S4 is divided into outermost layer of skin jizi for making dumplings, The weight ratio of water skin jizi for making dumplings and outermost layer of skin jizi for making dumplings is (1.5~2.5): 1；
S6 is faric: it is using single water skin jizi for making dumplings that single outermost layer of skin jizi for making dumplings is fully wrapped around, it rolls strip and rolls again, then repeat to roll Length is rolled up 3~5 times again, and musculus cutaneus, the rose stuffing of 40~50 grams of package are rolled into last doubling；
S7 baking: the flower cake after package rose stuffing is pressed into oblateness, toasts, obtains the beauty and health care flower cake.
4. the preparation method of beauty and health care flower cake according to claim 3, which is characterized in that the hot red pepper juice use with Lower section method is prepared: selection disease-free spot has no mechanical damage and non-rot hot red pepper, is cleaned, is removed red using flowing water Capsula interna, seed and the stalk of green pepper, are cut into hot red pepper block；Hot red pepper block is placed in colour protecting liquid and is impregnated 10~30 minutes, taking-up drains；Continue to set Boiling water bath is handled 3~5 minutes in 0.1~0.3% aqueous ascorbic acid of mass fraction, is taken out, and is rinsed, is drained；It will drain Rear hot red pepper and water are according to weight ratio 1:(5~10) it is beaten, obtain slurries；Into slurries be added slurry weight 0.02%~ 0.03% pectase is placed in 50~70 DEG C of water-baths and digests 3~5 hours under conditions of pH5~6；After enzymatic hydrolysis, by enzyme Solution liquid is heated to 90~95 DEG C of enzyme deactivations 10~20 minutes, filters, obtains hot red pepper juice；Preferably, the composition of the colour protecting liquid are as follows: lemon Lemon 0.1~0.2wt% of acid, sodium chloride 0.1~0.3wt% of mass fraction, surplus is water.
5. the preparation method of beauty and health care flower cake according to claim 3, which is characterized in that the rose liquid is rose Extracting solution or rose fermentation liquid；Preferably, the rose fermentation liquid obtains by the following method: by rose vacuum freeze drying After pulverize and sieve, obtain rose powder；10~30 times of rose powder weight of water is added into rose powder, is uniformly mixed, goes out Bacterium 20~30 minutes；It is 10 by concentration6~108The S. cervisiae bacterium solution of CFU/mL is inoculated into sterilizing with volume ratio 2%~6% In mixed liquor afterwards, in 32~37 DEG C shaken cultivation 20~30 hours, obtain rose tunning；Rose tunning is sterilized After 20~30 minutes, centrifugal treating collects supernatant, as rose fermentation liquid.
6. the preparation method of beauty and health care flower cake according to claim 2 or 3, which is characterized in that the sugar in step S3 Slurry is one of conversion syrup, fructose syrup, rose in syrup or a variety of.
7. the preparation method of beauty and health care flower cake according to claim 6, which is characterized in that the rose in syrup uses Following methods are prepared: pulverizing and sieving after rose is dried in vacuo, obtain rose powder；By rose powder and water with solid-liquid ratio 1:(40~70) (g/mL) be uniformly mixed, extract 2~4 times in 70~80 DEG C of constant temperature water baths, 1~3 hour each extraction time；It will Extracting solution merges, and filtering obtains filtrate；The half of original volume is concentrated filtrate to a quarter, is concentrated Liquid；The sucrose of concentrate weight 30~50% is added into concentrate, decocts 30~60 minutes under fluidized state, is then added The citric acid of concentrate weight 0.1~0.15%, mixes well, and obtains the rose in syrup.
8. the preparation method of beauty and health care flower cake according to claim 6, which is characterized in that the rose in syrup uses Following methods are prepared: pulverizing and sieving after rose is dried in vacuo, obtain rose powder；By rose powder and water with solid-liquid ratio 1:(40~70) (g/mL) be uniformly mixed, extract 2~4 times in 70~80 DEG C of constant temperature water baths, 1~3 hour each extraction time；It will Extracting solution merges, and filtering obtains filtrate；The half of original volume is concentrated filtrate to a quarter, is concentrated Liquid；The sucrose of concentrate weight 30~50% and the rice bran polysaccharide of concentrate weight 2~7% or modified rice are added into concentrate Chaff polysaccharide decocts 30~60 minutes under fluidized state, the citric acid of concentrate weight 0.1~0.15% is then added, sufficiently It mixes, obtains the rose in syrup.
9. the preparation method of beauty and health care flower cake according to claim 2 or 3, which is characterized in that the rose used exists It is picked before 6 points to 9 points of every morning, the rose under picking passes through the preliminary screening of worker, stores into freezer.
10. beauty and health care flower cake, which is characterized in that use beauty and health care flower cake according to any one of claims 1 to 9 Preparation method be process.
CN201811233121.5A 2018-10-23 2018-10-23 Beauty and health care flower cake and preparation method thereof Pending CN109105428A (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102792994A (en) * 2012-08-24 2012-11-28 四川飘香居食品有限公司 Flower cake and making process thereof
CN103609647B (en) * 2013-12-13 2015-08-26 北京市门头沟区科技开发实验基地 A kind of rose cookie and preparation method thereof
CN105360845A (en) * 2015-11-27 2016-03-02 浙江金手宝生物科技有限公司 Preparation method of fingered citron beverage
CN106135367A (en) * 2016-08-23 2016-11-23 徐州工程学院 A kind of Flos Rosae Rugosae crisp short cakes with sesame and production technology thereof
CN106942321A (en) * 2017-03-29 2017-07-14 王宝生 A kind of refrigerant fresh rose flower cake of health and preparation method thereof
CN106954661A (en) * 2016-01-11 2017-07-18 麦趣尔集团股份有限公司 A kind of preparation method of fresh rose flower Soviet Union formula moon cake

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102792994A (en) * 2012-08-24 2012-11-28 四川飘香居食品有限公司 Flower cake and making process thereof
CN103609647B (en) * 2013-12-13 2015-08-26 北京市门头沟区科技开发实验基地 A kind of rose cookie and preparation method thereof
CN105360845A (en) * 2015-11-27 2016-03-02 浙江金手宝生物科技有限公司 Preparation method of fingered citron beverage
CN106954661A (en) * 2016-01-11 2017-07-18 麦趣尔集团股份有限公司 A kind of preparation method of fresh rose flower Soviet Union formula moon cake
CN106135367A (en) * 2016-08-23 2016-11-23 徐州工程学院 A kind of Flos Rosae Rugosae crisp short cakes with sesame and production technology thereof
CN106942321A (en) * 2017-03-29 2017-07-14 王宝生 A kind of refrigerant fresh rose flower cake of health and preparation method thereof

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