CN109566833A - A kind of preparation method and application of tremella flower stuffing - Google Patents
A kind of preparation method and application of tremella flower stuffing Download PDFInfo
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- CN109566833A CN109566833A CN201910013921.4A CN201910013921A CN109566833A CN 109566833 A CN109566833 A CN 109566833A CN 201910013921 A CN201910013921 A CN 201910013921A CN 109566833 A CN109566833 A CN 109566833A
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- tremella
- flower
- fresh
- syrup
- fillings
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- 241001506047 Tremella Species 0.000 title claims abstract description 169
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 235000020357 syrup Nutrition 0.000 claims abstract description 78
- 239000006188 syrup Substances 0.000 claims abstract description 78
- 238000007789 sealing Methods 0.000 claims abstract description 15
- 238000005554 pickling Methods 0.000 claims abstract description 14
- 238000009923 sugaring Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 55
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 36
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 24
- 244000242564 Osmanthus fragrans Species 0.000 claims description 24
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 24
- 241000220317 Rosa Species 0.000 claims description 23
- 241000234435 Lilium Species 0.000 claims description 22
- 241001164374 Calyx Species 0.000 claims description 13
- 241000238631 Hexapoda Species 0.000 claims description 13
- 239000003651 drinking water Substances 0.000 claims description 13
- 235000020188 drinking water Nutrition 0.000 claims description 13
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 244000000231 Sesamum indicum Species 0.000 claims description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
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- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 1
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- 238000010025 steaming Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 6
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- 230000036541 health Effects 0.000 abstract description 5
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- 238000004519 manufacturing process Methods 0.000 description 17
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- 238000004659 sterilization and disinfection Methods 0.000 description 12
- 239000011521 glass Substances 0.000 description 11
- 150000004676 glycans Chemical class 0.000 description 11
- 238000002156 mixing Methods 0.000 description 11
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- 235000013305 food Nutrition 0.000 description 5
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- 238000012360 testing method Methods 0.000 description 4
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
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- 230000003796 beauty Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
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- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
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- 201000004569 Blindness Diseases 0.000 description 1
- 206010051625 Conjunctival hyperaemia Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
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- 239000007788 liquid Substances 0.000 description 1
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- 235000012680 lutein Nutrition 0.000 description 1
- 239000001656 lutein Substances 0.000 description 1
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 1
- 229960005375 lutein Drugs 0.000 description 1
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 1
- 208000002780 macular degeneration Diseases 0.000 description 1
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- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000001668 nucleic acid synthesis Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
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- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
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- 238000001243 protein synthesis Methods 0.000 description 1
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- 230000008961 swelling Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- 238000002525 ultrasonication Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention discloses a kind of preparation method of tremella flower stuffing, and fresh tremella is cut into small pieces, and scorches 20-80min at 100-110 DEG C, obtains tremella fillings；Syrup is added in the fresh flower pre-processed and carries out sugaring, then sealing pickling 3-21d is sieved, obtains flower stuffing and fresh flower syrup；Tremella fillings and flower stuffing and fresh flower syrup are mixed in proportion, sterilize 2-6s at 121-129 DEG C, obtains tremella flower stuffing.Tremella flower stuffing provided by the invention has nature fresh flower taste, nutrient health, it is fragrant and sweet agreeable to the taste, preparation method can reduce the nutrient loss of tremella and fresh flower, unique flavor has filled up the blank in market, can be used for making all kinds of Chinese and Western cakes and sweets, it is suitable for people of all ages, it has a vast market foreground.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of preparation method and application of tremella flower stuffing.
Background technique
Tremella also known as tremella, tremella are a kind of full of nutrition, excellent dual-purpose of drug and food macro fungis of healthcare function.It
Amino acid rich in, including seven kinds of amino acid needed by human.Simultaneously also contain several mineral materials, wherein potassium, sodium, phosphorus,
Iron, magnesium, the content of sulphur are higher.Not only have effects that nourishing Yin and moistening lung, beauty face-whitening-nourishing, but also the antitumor energy of body can also be enhanced
Power.Tremella delicious flavour, flavor have characteristic simultaneously, can arrange in pairs or groups with numerous food and eat together.
Fresh edible flower contains various saccharides, fat, microelement, enzyme and antibiotic, and contains needed by human body
The substances such as amino acid, wherein protein content can match in excellence or beauty with meat and fruit.Furthermore also unclear containing the current mankind in flowers
The efficient bio-active substance of Chu, these substances are most important to the constitution and health of enhancing people.Modern science food nutrition
Research shows that: the color of edible organs is deeper, more gorgeous in all flowers, and nutritional ingredient is more complicated, and nutrient content is higher.It is edible
Flowers are not only cuisines and are good medicine, especially prominent to the healthcare function of human body.It is the energy tonifying-Yin and nourishing-stomach that has in edible flower, flat
Liver relieve stagnation solves sore, controls conjunctival congestion and pain of eye, some be also healthy and strong intelligence development, bushing yin-nourishing, antipyretic toxic removing, moistening lung to arrest cough, calming the liver drop
Pressure, hemostasis are relieved summer heat and other effects.In the prior art, there is the easy regression of color in flowers foods in the production process, fragrance is easily lost, eats
With the fresh flower shelf-life it is short the problems such as.
Summary of the invention
It is an object of the invention to overcome defect of the existing technology, a kind of preparation method of tremella flower stuffing is provided
And application.
To achieve the goals above, The technical solution adopted by the invention is as follows:
The preparation method of tremella flower stuffing of the invention includes the following steps: for fresh tremella to be cut into small pieces, in 100-
20-80min is scorched at 110 DEG C, obtains tremella fillings；Syrup is added in the fresh flower pre-processed and carries out sugaring, sealing pickling
Then 3-21d is sieved, obtain flower stuffing and fresh flower syrup；In proportion by tremella fillings and flower stuffing and fresh flower syrup
It is uniformly mixed, sterilizes 2-6s at 121-129 DEG C, obtain tremella flower stuffing.
Preferably, before the fresh tremella is scorched, tremella is removed into root, is cleaned up, impregnated 1-3min with cold water, filtering
It is online to place 20-30min, after draining away the water, it is cut into long 1-1.5cm, width is the fritter of 0.8-1.2cm, then is scorched.
Preferably, the moisture content of the tremella fillings is 30-60%.
Preferably, the tremella of the fritter sprinkles powdered sugar on tremella surface and is scorched again before scorching, tremella fritter
Mass ratio with powdered sugar is 1:0.5-1.
Preferably, the pretreatment of the fresh flower includes the following steps: to remove rotten flower and matter time flower, take fresh flower flower pedicle,
Bennet, calyx etc., and choose the sundries such as blade therein, foreign matter, insect, fresh flower is then cleaned, 20- is placed on strainer
30min drains away the water.
Preferably, the syrup the preparation method is as follows: powdered sugar and drinking water are mixed according to the mass ratio of 47-87:100
8-15min is boiled after conjunction, is crossed 300-500 mesh at once, is obtained syrup.
Preferably, when the fresh flower carries out sugaring, the fresh flower pre-processed is fitted into tank, temperature is poured into tank is
50-80 DEG C of hot molass after sealing is pickled 3-21d, crosses 100-150 mesh, obtains flower stuffing and fresh flower syrup；The fresh flower
Mass ratio with syrup is 1:1-3.
Preferably, in the tremella flower stuffing, tremella fillings, flower stuffing, fresh flower syrup mass ratio be 10:4-6:
1-7。
Preferably, the fresh flower is Jasmine, rose, chrysanthemum, lily, any one in sweet osmanthus.
Preferably, in the super of 40-60kHz after tremella fillings and flower stuffing and fresh flower syrup being mixed in proportion
10-15min is ultrasonically treated under acoustic frequency to be sterilized again.
The present invention also provides the application methods of the tremella flower stuffing, using the tremella flower stuffing as Western-style cake
It selects, the fillings of any one in crisp short cakes with sesame, steamed stuffed bun, the rice dumpling.
The present invention using tremella and fresh flower collocation production fillings, fresh flower can be used Jasmine, rose, chrysanthemum, lily,
Any one in sweet osmanthus.Tremella contains natural active matter tremella polysaccharides, and the immune function of body can be remarkably reinforced, and removes certainly
Destruction by base to body, anti-senility promote protein and nucleic acid synthesis, and reducing blood lipid reduces the plurality kinds of health care such as blood sugar concentration
Effect, it is full of nutrition comprehensive.Rose is rich in various trace elements and vitamin C, is that the essential trace elements of the human body is preferably come
Source, often feeding rose product can be with the awake stomaches of soft liver, promoting blood circulation of having a respite, beautifying face and moistering lotion.Jasmine smell is pure and fresh, can be relieved chest and abdomen swelling and pain.
Chrysanthemum is rich in lutein, can delay the elderly vision degeneration and blindness disease because of caused by macular degeneration.Sweet osmanthus can stomach invigorating
Phlegm, calming the liver of promoting the production of body fluid are eaten of great advantage more.Lily is rich in protein, sugar, phosphorus, iron and various trace elements, has high
Medical value and edible value.Tremella and fresh flower collocation production fillings can be allowed consumer to experience fresh flowers conscientiously by the present invention
The natural faint scent of valve, while also ensuring nutrient health, wide application of the crowd.
The present invention is by adopting the above-described technical solution, have the advantages that
1, fresh tremella is by scorching, and has addition powdered sugar to stir evenly and scorches and do not add powdered sugar and scorch two kinds of sides
Formula controls final tremella water content between 30%-60%, not only achievees the purpose that cure tremella, but also have the function that dehydration, obtain
To the tremella fillings of two kinds of different flavours；Secondly, cure tremella by the way of scorching, liquid to the cold when water vapour encounters tremella
Change is covered on tremella surface, can both accelerate dissolving for tremella surface powdered sugar, be also used as what extractant contained tremella
Polysaccharide dissolution, tremella polysaccharides are soluble in hot water, and sticky tremella polysaccharides extracting solution can be formed on tremella surface, improve tremella fillings
Soft glutinous sense, and during scorching, although heating power has certain destruction to the structure of tremella polysaccharides, the applicant
On the basis of by a large amount of practice summaries, it is determined that the optimal time range scorched, the heating power destruction of short time are mainly concentrated
At the weaker position of the certain binding forces of tremella polysaccharides side chain, and the influence to tremella polysaccharides main chain is little, therefore carries out to tremella
It scorches, the tremella polysaccharides in tremella can have not only been leached in the short time, but also remain the backbone structure of tremella polysaccharides as far as possible, remained
The nutritional ingredient of tremella fillings；In addition, tremella fast dewatering can be made by scorching tremella, tremella polysaccharides stay in tremella surface, make to scorch
Tremella afterwards had not only possessed crisp sense, but also had soft glutinous mouthfeel, formed unique crisp glutinous mouthfeel, and the tremella shape for scorching out is complete
Grace, bright, condition is good.
2, fresh flower is pickled using hot molass, fresh flower oxidizing brown stain degree can be reduced, and the syrup of high concentration is with biggish
Osmotic pressure shortens the sugaring time, and sugaring obtains flower stuffing and fresh flower syrup simultaneously, for the allotment with tremella.
3, the present invention obtains the silver of different moisture content by the ratio of control tremella fillings and flower stuffing, fresh flower syrup
Ear flower stuffing, for the processing of different product, the low fillings of water content can be used as the fillings of production western-style cake and crisp short cakes with sesame, contain
The higher fillings of water can be used as the fillings of production steamed stuffed bun, rice dumpling etc., widely used.
4, tremella flower stuffing can also use ultrasonication before sterilization, and this measure can further make the silver in tremella
Fungus polysaccharides dissolution, improves its nutritive value and flavor taste.
It can be seen that tremella flower stuffing provided by the invention has nature fresh flower taste, nutrient health is fragrant and sweet agreeable to the taste,
Preparation method can reduce the nutrient loss of tremella and fresh flower, and unique flavor has filled up the blank in market, can be used for making
All kinds of Chinese and Western cakes and sweets, it is suitable for people of all ages, it has a vast market foreground.
Detailed description of the invention
Fig. 1 is the tremella Jasmine fillings of embodiment 1；
Fig. 2 is the operating procedure according to embodiment 1, and the tremella without Icing Sugar is without sugaring Jasmine fillings；
Fig. 3 is the operating procedure according to embodiment 1, the sugaring tremella fillings without fresh flower.
Specific embodiment
To make the objectives, technical solutions, and advantages of the present invention more comprehensible, preferred embodiment is enumerated below, to this hair
Bright further description.However, it is necessary to illustrate, many details listed in specification are used for the purpose of making reader to this
The one or more aspects of invention have a thorough explanation, also may be implemented even without these specific details of the invention
These aspects.
Embodiment 1
The preparation method of tremella flower stuffing of the invention, includes the following steps:
(1) fresh tremella is removed into root, cleaned up, impregnated 1min with cold water, 20min is placed on strainer, is drained away the water
Afterwards, it is cut into long 1cm, width is the fritter of 0.8cm, spare；
(2) the rotten flower and matter time flower in new fresh jasmine are removed, takes flower pedicle, bennet, calyx of Jasmine etc., and choose
The sundries such as blade therein, foreign matter, insect, then clean Jasmine, 30min are placed on strainer, drain away the water, spare；
(3) the tremella fritter of step (1) is put into Smoke fumigating box and scorches 20min, steaming-roasting temperature is 110 DEG C, is obtained aqueous
The tremella fillings that rate is 60%；
(4) 8min is boiled after mixing powdered sugar and drinking water according to the mass ratio of 47:100,300 meshes is crossed at once, obtains
To syrup；
(5) Jasmine that step (2) drains away the water is put into glass jar, the temperature that step (4) is poured into tank is 50
DEG C syrup, sealing pickling 3d after, sieve with 100 mesh sieve, obtain Jasmine fillings and Jasmine syrup；The Jasmine and syrup
Mass ratio is 1:1；
(6) the Jasmine fillings and Jasmine syrup of the tremella fillings of step (3) and step (5) are pressed to the weight of 10:4:1
For amount than being uniformly mixed, the high-temperature instantaneous sterilization 2s at 129 DEG C obtains tremella Jasmine fillings, and it is Western-style which can be used as production
The fillings of cake.
Embodiment 2
The preparation method of tremella flower stuffing of the invention, includes the following steps:
(1) fresh tremella is removed into root, cleaned up, impregnated 1.2min with cold water, 21min is placed on strainer, is drained the water
After point, it is cut into long 1.1cm, width is the fritter of 0.9cm, spare；
(2) the rotten flower and matter time flower in new fresh jasmine are removed, takes flower pedicle, bennet, calyx of Jasmine etc., and choose
The sundries such as blade therein, foreign matter, insect, then clean Jasmine, 29min are placed on strainer, drain away the water, spare；
(3) the tremella fritter of step (1) is put into Smoke fumigating box and scorches 26min, steaming-roasting temperature is 109 DEG C, is obtained aqueous
The tremella fillings that rate is 57%；
(4) 8.7min is boiled after mixing powdered sugar and drinking water according to the mass ratio of 51:100, crosses 300 meshes at once,
Obtain syrup；
(5) Jasmine that step (2) drains away the water is put into glass jar, the temperature that step (4) is poured into tank is 53
DEG C syrup, sealing pickling 4d after, cross 110 meshes, obtain Jasmine fillings and Jasmine syrup；The Jasmine and syrup
Mass ratio is 1:1.2；
(6) by the Jasmine fillings and Jasmine syrup of the tremella fillings of step (3) and step (5) by 10:4.5:3's
Weight ratio is uniformly mixed, the high-temperature instantaneous sterilization 3s at 128 DEG C, obtains tremella Jasmine fillings, which can be used as production west
The fillings of formula cake.
Embodiment 3
The preparation method of tremella flower stuffing of the invention, includes the following steps:
(1) fresh tremella is removed into root, cleaned up, impregnated 1.4min with cold water, 22min is placed on strainer, is drained the water
After point, it is cut into long 1.2cm, width is the fritter of 1cm, spare；
(2) the rotten flower and matter time flower in new fresh-rose are removed, takes flower pedicle, bennet, calyx of rose etc., and choose
The sundries such as blade therein, foreign matter, insect, then clean rose, 28min are placed on strainer, drain away the water, spare；
(3) the tremella fritter of step (1) is put into Smoke fumigating box and scorches 32min, steaming-roasting temperature is 108 DEG C, is obtained aqueous
The tremella fillings that rate is 54%；
(4) 9.4min is boiled after mixing powdered sugar and drinking water according to the mass ratio of 55:100, crosses 350 meshes at once,
Obtain syrup；
(5) rose that step (2) drains away the water is put into glass jar, the temperature that step (4) is poured into tank is 56
DEG C syrup, sealing pickling 6d after, cross 120 meshes, obtain rose fillings and rose syrup；The rose and syrup
Mass ratio is 1:1.4；
(6) the rose fillings and rose syrup of the tremella fillings of step (3) and step (5) are pressed to the weight of 10:5:4
For amount than being uniformly mixed, the high-temperature instantaneous sterilization 4s at 127 DEG C obtains tremella rose fillings, and it is Western-style which can be used as production
The fillings of cake.
Embodiment 4
The preparation method of tremella flower stuffing of the invention, includes the following steps:
(1) fresh tremella is removed into root, cleaned up, impregnated 1.6min with cold water, 23min is placed on strainer, is drained the water
After point, it is cut into long 1.3cm, width is the fritter of 1.1cm, spare；
(2) the rotten flower and matter time flower in new fresh-rose are removed, takes flower pedicle, bennet, calyx of rose etc., and choose
The sundries such as blade therein, foreign matter, insect, then clean rose, 27min are placed on strainer, drain away the water, spare；
(3) the tremella fritter of step (1) is put into Smoke fumigating box and scorches 38min, steaming-roasting temperature is 107 DEG C, is obtained aqueous
The tremella fillings that rate is 51%；
(4) 10min is boiled after mixing powdered sugar and drinking water according to the mass ratio of 59:100,350 meshes is crossed at once, obtains
To syrup；
(5) rose that step (2) drains away the water is put into glass jar, the temperature that step (4) is poured into tank is 59
DEG C syrup, sealing pickling 7d after, cross 130 meshes, obtain rose fillings and rose syrup；The rose and syrup
Mass ratio is 1:1.6；
(6) by the rose fillings and rose syrup of the tremella fillings of step (3) and step (5) by 10:6:1.5's
Weight ratio is uniformly mixed, the high-temperature instantaneous sterilization 5s at 126 DEG C, obtains tremella rose fillings, which can be used as production west
The fillings of formula cake.
Embodiment 5
The preparation method of tremella flower stuffing of the invention, includes the following steps:
(1) fresh tremella is removed into root, cleaned up, impregnated 1.8min with cold water, 24min is placed on strainer, is drained the water
After point, it is cut into long 1.4cm, width is the fritter of 1.2cm, spare；
(2) the rotten flower and matter time flower in fresh chrysanthemum are removed, takes flower pedicle, bennet, calyx of chrysanthemum etc., and choose wherein
The sundries such as blade, foreign matter, insect, then clean chrysanthemum, 26min placed on strainer, drain away the water, it is spare；
(3) it sprinkles powdered sugar in the tremella fritter surface of step (1) and places into and scorch 44min in Smoke fumigating box, steaming-roasting temperature
It is 106 DEG C, obtains moisture content as 48% tremella fillings, the mass ratio of tremella fritter and powdered sugar is 1:0.5；
(4) 10.6min is boiled after mixing powdered sugar and drinking water according to the mass ratio of 63:100, crosses 400 meshes at once,
Obtain syrup；
(5) chrysanthemum that step (2) drains away the water is put into glass jar, the temperature that step (4) is poured into tank is 62 DEG C
Syrup, sealing pickling 9d after, cross 140 meshes, obtain chrysanthemum fillings and chrysanthemum syrup；The mass ratio of the chrysanthemum and syrup is
1:1.8；
(6) the chrysanthemum fillings and chrysanthemum syrup of the tremella fillings of step (3) and step (5) are pressed to the weight of 10:5.3:7
Than being uniformly mixed, the high-temperature instantaneous sterilization 6s at 125 DEG C obtains tremella chrysanthemum fillings, which can be used as the filling of production steamed stuffed bun
Material.
Embodiment 6
The preparation method of tremella flower stuffing of the invention, includes the following steps:
(1) fresh tremella is removed into root, cleaned up, impregnated 2min with cold water, 25min is placed on strainer, is drained away the water
Afterwards, it is cut into long 1.5cm, width is the fritter of 1.1cm, spare；
(2) the rotten flower and matter time flower in fresh chrysanthemum are removed, takes flower pedicle, bennet, calyx of chrysanthemum etc., and choose wherein
The sundries such as blade, foreign matter, insect, then clean chrysanthemum, 25min placed on strainer, drain away the water, it is spare；
(3) it sprinkles powdered sugar in the tremella fritter surface of step (1) and places into and scorch 50min in Smoke fumigating box, steaming-roasting temperature
It is 105 DEG C, obtains moisture content as 45% tremella fillings, the mass ratio of tremella fritter and powdered sugar is 1:0.6；
(4) 11.2min is boiled after mixing powdered sugar and drinking water according to the mass ratio of 68:100, crosses 400 meshes at once,
Obtain syrup；
(5) chrysanthemum that step (2) drains away the water is put into glass jar, the temperature that step (4) is poured into tank is 65 DEG C
Syrup, sealing pickling 11d after, cross 150 meshes, obtain chrysanthemum fillings and chrysanthemum syrup；The mass ratio of the chrysanthemum and syrup
For 1:2；
(6) the chrysanthemum fillings and chrysanthemum syrup of the tremella fillings of step (3) and step (5) are pressed to the weight of 10:5:6.5
Than being uniformly mixed, the high-temperature instantaneous sterilization 6s at 124 DEG C obtains tremella chrysanthemum fillings, which can be used as the filling of the production rice dumpling
Material.
Embodiment 7
The preparation method of tremella flower stuffing of the invention, includes the following steps:
(1) fresh tremella is removed into root, cleaned up, impregnated 2.2min with cold water, 26min is placed on strainer, is drained the water
After point, it is cut into long 1.4cm, width is the fritter of 1cm, spare；
(2) the rotten flower and matter time flower in fresh lily are removed, takes liliaceous flower pedicle, bennet, calyx etc., and choose
The sundries such as blade therein, foreign matter, insect, then clean lily, 24min are placed on strainer, drain away the water, spare；
(3) it sprinkles powdered sugar in the tremella fritter surface of step (1) and places into and scorch 56min in Smoke fumigating box, steaming-roasting temperature
It is 104 DEG C, obtains moisture content as 42% tremella fillings, the mass ratio of tremella fritter and powdered sugar is 1:0.7；
(4) 12min is boiled after mixing powdered sugar and drinking water according to the mass ratio of 72:100,450 meshes is crossed at once, obtains
To syrup；
(5) lily that step (2) drains away the water is put into glass jar, the temperature that step (4) is poured into tank is 68
DEG C syrup, sealing pickling 12d after, cross 150 meshes, obtain lily fillings and lily syrup；The lily and syrup
Mass ratio be 1:2.2；
(6) by the lily fillings and lily syrup of the tremella fillings of step (3) and step (5) by 10:4.3:5's
Weight ratio is uniformly mixed, and the high-temperature instantaneous sterilization 5s at 123 DEG C obtains tremella lily fillings, which can be used as production soup
Round fillings.
Embodiment 8
The preparation method of tremella flower stuffing of the invention, includes the following steps:
(1) fresh tremella is removed into root, cleaned up, impregnated 2.4min with cold water, 27min is placed on strainer, is drained the water
After point, it is cut into long 1.3cm, width is the fritter of 0.9cm, spare；
(2) the rotten flower and matter time flower in fresh lily are removed, takes liliaceous flower pedicle, bennet, calyx etc., and choose
The sundries such as blade therein, foreign matter, insect, then clean lily, 23min are placed on strainer, drain away the water, spare；
(3) it sprinkles powdered sugar in the tremella fritter surface of step (1) and places into and scorch 62min in Smoke fumigating box, steaming-roasting temperature
It is 103 DEG C, obtains moisture content as 39% tremella fillings, the mass ratio of tremella fritter and powdered sugar is 1:0.8；
(4) 12.5min is boiled after mixing powdered sugar and drinking water according to the mass ratio of 75:100, crosses 500 meshes at once,
Obtain syrup；
(5) lily that step (2) drains away the water is put into glass jar, the temperature that step (4) is poured into tank is 71
DEG C syrup, sealing pickling 14d after, cross 140 meshes, obtain lily fillings and lily syrup；The lily and syrup
Mass ratio be 1:2.4；
(6) the lily fillings and lily syrup of the tremella fillings of step (3) and step (5) are pressed into 10:5.4:3.5
Weight ratio be uniformly mixed, the high-temperature instantaneous sterilization 5s at 122 DEG C obtains tremella lily fillings, which can be used as production
The fillings of EGG YOLK SHORTCAKE.
Embodiment 9
The preparation method of tremella flower stuffing of the invention, includes the following steps:
(1) fresh tremella is removed into root, cleaned up, impregnated 2.6min with cold water, 28min is placed on strainer, is drained the water
After point, it is cut into the fritter that length and width are 1.2cm, it is spare；
(2) the rotten flower and matter time flower in fresh sweet osmanthus are removed, takes flower pedicle, bennet, calyx of sweet osmanthus etc., and choose wherein
The sundries such as blade, foreign matter, insect, then clean sweet osmanthus, 22min placed on strainer, drain away the water, it is spare；
(3) it sprinkles powdered sugar in the tremella fritter surface of step (1) and places into and scorch 68min in Smoke fumigating box, steaming-roasting temperature
It is 102 DEG C, obtains moisture content as 36% tremella fillings, the mass ratio of tremella fritter and powdered sugar is 1:0.9；
(4) 13.5min is boiled after mixing powdered sugar and drinking water according to the mass ratio of 80:100, crosses 300 meshes at once,
Obtain syrup；
(5) sweet osmanthus that step (2) drains away the water is put into glass jar, the temperature that step (4) is poured into tank is 74 DEG C
Syrup, sealing pickling 16d after, cross 130 meshes, obtain sweet osmanthus fillings and sweet osmanthus syrup；The mass ratio of the sweet osmanthus and syrup
For 1:2.6；
(6) the sweet osmanthus fillings and sweet osmanthus syrup of the tremella fillings of step (3) and step (5) are pressed to the weight of 10:4.8:2.5
Amount is ultrasonically treated 15min, then the high-temperature instantaneous sterilization 4s at 121 DEG C under the supersonic frequency of 40kHz, obtains than being uniformly mixed
To tremella and osmanthus fragrans fillings, which can be used as the fillings of production crisp short cakes with sesame.
Embodiment 10
The preparation method of tremella flower stuffing of the invention, includes the following steps:
(1) fresh tremella is removed into root, cleaned up, impregnated 2.8min with cold water, 29min is placed on strainer, is drained the water
After point, it is cut into the fritter that length and width are 1.1cm, it is spare；
(2) the rotten flower and matter time flower in fresh sweet osmanthus are removed, takes flower pedicle, bennet, calyx of sweet osmanthus etc., and choose wherein
The sundries such as blade, foreign matter, insect, then clean sweet osmanthus, 21min placed on strainer, drain away the water, it is spare；
(3) it sprinkles powdered sugar in the tremella fritter surface of step (1) and places into and scorch 75min in Smoke fumigating box, steaming-roasting temperature
It is 101 DEG C, obtains moisture content as 33% tremella fillings, the mass ratio of tremella fritter and powdered sugar is 1:1；
(4) 14min is boiled after mixing powdered sugar and drinking water according to the mass ratio of 84:100,350 meshes is crossed at once, obtains
To syrup；
(5) sweet osmanthus that step (2) drains away the water is put into glass jar, the temperature that step (4) is poured into tank is 77 DEG C
Syrup, sealing pickling 18d after, cross 120 meshes, obtain sweet osmanthus fillings and sweet osmanthus syrup；The mass ratio of the sweet osmanthus and syrup
For 1:2.8；
(6) the sweet osmanthus fillings and sweet osmanthus syrup of the tremella fillings of step (3) and step (5) are pressed to the weight ratio of 10:5:6
It is uniformly mixed, 12min is ultrasonically treated under the supersonic frequency of 50kHz, then the high-temperature instantaneous sterilization 6s at 121 DEG C, obtains silver
Ear sweet osmanthus fillings, the fillings can be used as the fillings of production steamed stuffed bun.
Embodiment 11
The preparation method of tremella flower stuffing of the invention, includes the following steps:
(1) fresh tremella is removed into root, cleaned up, impregnated 3min with cold water, 30min is placed on strainer, is drained away the water
Afterwards, it is cut into the fritter that length and width are 1cm, it is spare；
(2) the rotten flower and matter time flower in new fresh jasmine are removed, takes flower pedicle, bennet, calyx of Jasmine etc., and choose
The sundries such as blade therein, foreign matter, insect, then clean Jasmine, 20min are placed on strainer, drain away the water, spare；
(3) it sprinkles powdered sugar in the tremella fritter surface of step (1) and places into and scorch 80min in Smoke fumigating box, steaming-roasting temperature
It is 100 DEG C, obtains moisture content as 30% tremella fillings, the mass ratio of tremella fritter and powdered sugar is 1:0.7；
(4) 15min is boiled after mixing powdered sugar and drinking water according to the mass ratio of 87:100,400 meshes is crossed at once, obtains
To syrup；
(5) Jasmine that step (2) drains away the water is put into glass jar, the temperature that step (4) is poured into tank is 80
DEG C syrup, sealing pickling 21d after, cross 110 meshes, obtain Jasmine fillings and Jasmine syrup；The Jasmine and syrup
Mass ratio be 1:3；
(6) the Jasmine fillings and Jasmine syrup of the tremella fillings of step (3) and step (5) are pressed into 10:5.7:2.6
Weight ratio be uniformly mixed, 10min is ultrasonically treated under the supersonic frequency of 60kHz, then the high-temperature instantaneous sterilization at 128 DEG C
3s, obtains tremella Jasmine fillings, which can be used as the fillings of production EGG YOLK SHORTCAKE.
Measurement probe measurement tremella fillings tensile properties are stretched using texture analyser A/KIE, the tremella of embodiment 1 is fresh
The strip of 5mm × 30mm is made in flower fillings, is measured.Do 6 parallel laboratory tests, the maximum tension resistance of test tremella flower stuffing
(level that sample starts to stretch curve when fracture is total for power (maximum, force reached in sample drawing process, kg) and ductility
Length, mm).Experimental result is averaged, and the results are shown in Table 1.
Test Texture instrument probe used: Kieffer Dough&Gluten Extensibility Rig Code A/KIE.
(parameter setting: Test Mode (mode determination): Tension (stretching)；Test Speed (finding speed): 3.30mm/sec；
Distance (distance): 60.00mm.)
Table 1
Claims (10)
1. a kind of preparation method of tremella flower stuffing, which comprises the steps of: fresh tremella is cut into small pieces,
20-80min is scorched at 100-110 DEG C, obtains tremella fillings；Syrup is added in the fresh flower pre-processed and carries out sugaring, it is close
Envelope pickling 3-21d, is then sieved, obtains flower stuffing and fresh flower syrup；By tremella fillings and flower stuffing and fresh flower syrup
It mixes in proportion, sterilizes 2-6s at 121-129 DEG C, obtain tremella flower stuffing.
2. the preparation method of tremella flower stuffing according to claim 1, which is characterized in that the fresh tremella scorches it
Before, tremella is removed into root, is cleaned up, 1-3min is impregnated with cold water, 20-30min is placed on strainer, after draining away the water, is cut into
Long 1-1.5cm, width are the fritter of 0.8-1.2cm, then are scorched.
3. the preparation method of tremella flower stuffing according to claim 1, which is characterized in that the tremella fillings it is aqueous
Rate is 30-60%.
4. the preparation method of tremella flower stuffing according to claim 1, which is characterized in that the tremella of the fritter is steaming
Before roasting, powdered sugar being sprinkled on tremella surface and is scorched again, the mass ratio of tremella fritter and powdered sugar is 1:0.5-1.
5. the preparation method of tremella flower stuffing according to claim 1, which is characterized in that the pretreatment packet of the fresh flower
Include following steps: removing rotten flower and matter time flower, take flower pedicle, bennet, calyx of fresh flower etc., and choose blade therein, foreign matter,
The sundries such as insect, then clean fresh flower, and 20-30min is placed on strainer, drain away the water.
6. the preparation method of tremella flower stuffing according to claim 1, which is characterized in that the preparation method of the syrup
It is as follows: to boil 8-15min after powdered sugar and drinking water are mixed according to the mass ratio of 47-87:100, cross 300-500 mesh at once
Sieve, obtains syrup.
7. the preparation method of tremella flower stuffing according to claim 1, which is characterized in that the fresh flower carries out sugaring
When, the fresh flower pre-processed is fitted into tank, the hot molass that temperature is 50-80 DEG C is poured into tank, after sealing is pickled 3-21d,
100-150 mesh is crossed, flower stuffing and fresh flower syrup are obtained；The mass ratio of the fresh flower and syrup is 1:1-3.
8. the preparation method of tremella flower stuffing according to claim 1, which is characterized in that the tremella flower stuffing
In, tremella fillings, flower stuffing, fresh flower syrup mass ratio be 10:4-6:1-7.
9. the preparation method of tremella flower stuffing according to claim 1, which is characterized in that the fresh flower is jasmine
Flower, rose, chrysanthemum, lily, any one in sweet osmanthus.
10. a kind of application method of tremella flower stuffing, which is characterized in that the described in any item tremellas of claim 1-9 are fresh
Fillings of the flower fillings as any one in western-style cake, crisp short cakes with sesame, steamed stuffed bun, the rice dumpling.
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Application publication date: 20190405 |