CN109769899A - A kind of fresh peony flower moon cake and its manufacture craft - Google Patents
A kind of fresh peony flower moon cake and its manufacture craft Download PDFInfo
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- CN109769899A CN109769899A CN201910091676.9A CN201910091676A CN109769899A CN 109769899 A CN109769899 A CN 109769899A CN 201910091676 A CN201910091676 A CN 201910091676A CN 109769899 A CN109769899 A CN 109769899A
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Abstract
The invention discloses a kind of fresh peony flower moon cake, the fillings is made of the component of following parts by weight: de-tasting 20~30 parts of peony, 20~30 parts of rose paste, 5~10 parts of gelatinized flour, 10~15 parts and 5~10 parts of lard of white sugar.The invention has the advantages that the peony petal and rose paste by de-tasting are arranged in pairs or groups, create the novel tree peony diet of characteristic, it is the dietary product that a pol is low, palatability is good, contains rich in nutrients, meet the Diet concept of present people's integration of drinking and medicinal herbs, the exploitation of fresh peony flower moon cake is worth with preferable utilization and extention.
Description
Technical field
The invention belongs to food processing technology field, in particular to a kind of fresh peony flower moon cake and its manufacture craft.
Background technique
Flower cake is the moon cake that fillings is fabricated to using various fresh flowers as primary raw material, since fresh flower has nutriture value abundant
Value and unique oral sensations, are well received by consumers.
Recently as tree peony industry sustainable and healthy development, the cultivated area of Yunnan tree peony constantly expands, and tree peony not only may be used
It is ornamental, the ingredients such as protein, fat, potassium, calcium, magnesium, phosphorus, selenium and vitamin rich in peony, and it is rich in 18 kinds
Amino acid has splendid edible value.Peony seeds can extract the edible peony seeds rich in -3 unsaturated fatty acid of Omega
Oil, tree peony will not influence tree peony in florescence extraction petal and set seeds, so being processed into fresh flower if one kind can be developed with peony
Cake can utilize Peony Resource significantly, create characteristic tree peony diet, increase the secondary valence value of tree peony.Peony flavour of a drug weight, fiber
Coarse, palatability is poor, is badly in need of solving.
Summary of the invention
In view of the above-mentioned problems, the object of the present invention is to provide a kind of peony petals to soften the method de-tasted.
To achieve the above object, the technical scheme adopted by the invention is that:
A kind of method that the softening of peony petal de-tastes, comprising the following steps:
(1) blanching softens；The petal of new fresh peong flower is taken, is cleaned, is placed in 90 DEG C or more of water and impregnates 20~30 seconds, so
It is placed on cooling in 10 DEG C of water below, makes the fiber softening in petal；
(2) it de-tastes；Water is added in petal after cooling to impregnate, until without obvious flavour of a drug in petal；
(3) high speed dewatering must de-taste peony.
It by blanching softening, de-tastes and is dehydrated, taste removal can be carried out to peony petal, soften petal fiber treatment, eliminate
Flavour of a drug in peony petal improve the uncomfortable mouthfeel of petal fiber, are much more desirable as the fillings of moon cake.
Preferably, the time impregnated in the step (2) is 8~12 hours；The weight that water is added is the petal weight
1~3 times of amount.
Preferably, dehydration is carried out using centrifuge in the step (3), centrifuge speed is 6000~7500r/
Min, the time of dehydration are 10~15 minutes.
Preferably, further including keeping in cold storage；The dewatered petal is packed into vacuum packaging bag, vacuumize be packaged into it is cold
Library saves, and 0 DEG C~18 DEG C of temperature of ice house.
The present invention also provides the fresh peony flower moon cake for de-tasting peony described in a kind of utilization and processing, the fillings
Material is made of the component of following parts by weight: de-taste 20~30 parts of peony, it is 20~30 parts of rose paste, 5~10 parts of gelatinized flour, white
10~15 parts and 5~10 parts of lard of sugar.
In the present invention, fillings is made using peony and rose paste as primary raw material, product mouthfeel can be preferably improved, increase
Add palatability.It is aided with gelatinized flour, white sugar and lard again, can preferably increases the palatability of product.In the present invention, if not using
The peony de-tasted is directly prepared with fresh peony flower, bitter highly seasoned, needs to increase a large amount of sugar and flavors and fragrances to cover, no
Meet instantly food-safe requirement.If directlying adopt peony and rose to be prepared, in addition rose itself has
Some bitter tastes can make product bitter taste heavier.Using peony and rose paste preparation is de-tasted, bitter taste is weak, and palatability is good,
It does not need that flavors and fragrances and sugar largely is added to season.In the proportion for de-tasting peony and rose paste, better reflect
The speciality of two kinds of fresh flowers highlights the thick and solid meat taste of peony on the basis of rose fragrance.
Preferably, the fillings is made of the component of following parts by weight: de-tasting 22~28 parts of peony, rose paste 22
~28 parts, 6~8 parts of gelatinized flour, 12~14 parts and 6~8 parts of lard of white sugar.
Preferably, the fillings is made of the component of following parts by weight: de-taste 25 parts of peony, 25 parts of rose paste,
8 parts of gelatinized flour, 12 parts and 6 parts of lard of white sugar.
The present invention also provides a kind of processing method of rose paste the following steps are included:
(1) color protection；Rose is taken, is cleaned, the aqueous citric acid solution immersion 20 that addition mass percent is 3%~8%~
30 minutes；
(2) it is dehydrated；Petal is carried out dehydrating with centrifuge, centrifuge speed is 6000~7500r/min, dehydration
Time is 2~5 minutes；
(3) it stirs；Dewatered petal and white sugar are mixed according to the ratio of 1:1~3, stirred 15~20 minutes,
It is subsequently placed in the freezer that temperature is -5 DEG C~0 DEG C and stores 15 days or more.
The present invention also provides a kind of techniques for making the fillings, comprising the following steps: according to the ratio, weighs and de-tastes tree peony
Flower, rose paste, gelatinized flour, white sugar and lard mix.
Preferably, further including sealing placement 7~10 days under conditions of 15 DEG C~20 DEG C after the mixing process.
The invention has the following advantages:
The present invention carries out taste removal by peony petal, softens petal fiber treatment, eliminates the flavour of a drug in peony petal, change
The uncomfortable mouthfeel of kind petal fiber, then arrange in pairs or groups with rose paste, creates the novel tree peony diet of characteristic, be a pol it is low,
Palatability is good, contains the dietary product of rich in nutrients, meets the Diet concept of present people's integration of drinking and medicinal herbs, fresh peony flower moon cake
The exploitation of fillings is worth with preferable utilization and extention.
Specific embodiment
Specific embodiments of the present invention will be further explained below.It should be noted that for these implementations
The explanation of mode is used to help understand the present invention, but and does not constitute a limitation of the invention.In addition, invention described below
Technical characteristic involved in each embodiment can be combined with each other as long as they do not conflict with each other.
Embodiment 1
A kind of method that the softening of peony petal de-tastes, comprising the following steps:
(1) blanching softens；The petal of new fresh peong flower is taken, is cleaned, is placed in 90 DEG C or more of water and impregnates 25 seconds, then set
It is cooling in 10 DEG C of water below；
(2) it de-tastes；Water is added in petal after cooling to impregnate, until without obvious flavour of a drug in petal；The time of immersion is 10 small
When, every immersion changed a water after 5 hours；The weight that water is added is 2 times of the petal weight.
(3) high speed dewatering, dehydration are carried out using centrifuge, centrifuge speed 7000r/min, and the time of dehydration is 12
Minute, peony must be de-tasted.
(4) stand-by after dewatering to de-taste peony, it can further include keeping in cold storage；The dewatered petal is packed into vacuum
Packaging bag vacuumizes and is packaged into freezer preservation, and 10 DEG C of temperature of ice house.
Embodiment 2
A kind of method that the softening of peony petal de-tastes, comprising the following steps:
(1) blanching softens；The petal of new fresh peong flower is taken, is cleaned, is placed in 90 DEG C or more of water and impregnates 30 seconds, then set
It is cooling in 10 DEG C of water below；
(2) it de-tastes；Water is added in petal after cooling to impregnate, until without obvious flavour of a drug in petal；The time of immersion is 12 small
When, a water was changed every 4 hours to be impregnated again；The weight that water is added is 3 times of the petal weight.
(3) high speed dewatering, dehydration are carried out using centrifuge, centrifuge speed 7500r/min, and the time of dehydration is 15
Minute, peony must be de-tasted.
(4) stand-by after dewatering to de-taste peony, it can further include keeping in cold storage；The dewatered petal is packed into vacuum
Packaging bag vacuumizes and is packaged into freezer preservation, and 18 DEG C of temperature of ice house.
Embodiment 3
A kind of method that the softening of peony petal de-tastes, comprising the following steps:
(1) blanching softens；The petal of new fresh peong flower is taken, is cleaned, is placed in 90 DEG C or more of water and impregnates 20 seconds, then set
It is cooling in 10 DEG C of water below；
(2) it de-tastes；Water is added in petal after cooling to impregnate, until without obvious flavour of a drug in petal；The time of immersion is 8 small
When, a water was changed every 4 hours；The weight that water is added is 1 times of the petal weight.
(3) high speed dewatering, dehydration are carried out using centrifuge, centrifuge speed 6000r/min, and the time of dehydration is 10
Minute, peony must be de-tasted.
(4) stand-by after dewatering to de-taste peony, it can further include keeping in cold storage；The dewatered petal is packed into vacuum
Packaging bag vacuumizes and is packaged into freezer preservation, and 0 DEG C of temperature of ice house.
Embodiment 4
A kind of technique making fresh peony flower moon cake, comprising the following steps: according to the ratio, weigh and de-taste peony 30
Part, it 30 parts of rose paste, 10 parts of gelatinized flour, 15 parts and 10 parts of lard of white sugar, mixes.
Wherein, rose paste processing method the following steps are included:
(1) color protection；Rose is taken, is cleaned, the aqueous citric acid solution that mass percent is 8% is added and impregnates 30 minutes；
(2) it is dehydrated；Petal is carried out dehydrating with centrifuge, the time of centrifuge speed 7500r/min, dehydration is
5 minutes；
(3) it stirs；Dewatered petal and white sugar are mixed according to the ratio of 1:3, stirs 20 minutes, is subsequently placed in
It is stored 15 days or more in the freezer that temperature is 0 DEG C.
Embodiment 5
A kind of technique making fresh peony flower moon cake, comprising the following steps: according to the ratio, weigh and de-taste peony 20
Part, it 20 parts of rose paste, 5 parts of gelatinized flour, 10 parts and 5 parts of lard of white sugar, mixes.
Wherein, rose paste processing method the following steps are included:
(1) color protection；Rose is taken, is cleaned, the aqueous citric acid solution that mass percent is 3%~8% is added and impregnates 20 points
Clock；
(2) it is dehydrated；Petal is carried out dehydrating with centrifuge, the time of centrifuge speed 6000r/min, dehydration is
2 minutes；
(3) it stirs；Dewatered petal and white sugar are mixed according to the ratio of 1:1, stirs 15 minutes, is subsequently placed in
It is stored 15 days or more in the freezer that temperature is -5 DEG C.
Embodiment 6
A kind of technique making fresh peony flower moon cake, comprising the following steps: according to the ratio, weigh and de-taste peony 28
Part, it 22 parts of rose paste, 6 parts of gelatinized flour, 12 parts and 6 parts of lard of white sugar, mixes.
Wherein, rose paste processing method the following steps are included:
(1) color protection；Rose is taken, is cleaned, the aqueous citric acid solution that mass percent is 5% is added and impregnates 25 minutes；
(2) it is dehydrated；Petal is carried out dehydrating with centrifuge, the time of centrifuge speed 7000r/min, dehydration is
3 minutes；
(3) it stirs；Dewatered petal and white sugar are mixed according to the ratio of 1:2, stirs 18 minutes, is subsequently placed in
It is stored 15 days or more in the freezer that temperature is -2 DEG C.
Embodiment 7
A kind of technique making fresh peony flower moon cake, comprising the following steps: according to the ratio, weigh and de-taste peony 22
Part, it 28 parts of rose paste, 8 parts of gelatinized flour, 14 parts and 8 parts of lard of white sugar, mixes.
Wherein, rose paste processing method the following steps are included:
(1) color protection；Rose is taken, is cleaned, the aqueous citric acid solution that mass percent is 4% is added and impregnates 28 minutes；
(2) it is dehydrated；Petal is carried out dehydrating with centrifuge, the time of centrifuge speed 7500r/min, dehydration is
2~5 minutes；
(3) it stirs；Dewatered petal and white sugar are mixed according to the ratio of 1:2, stirs 16 minutes, is subsequently placed in
It is stored 15 days or more in the freezer that temperature is -4 DEG C.
Embodiment 8
A kind of technique making fresh peony flower moon cake, comprising the following steps: according to the ratio, weigh and de-taste peony 25
Part, it 25 parts of rose paste, 8 parts of gelatinized flour, 12 parts and 6 parts of lard of white sugar, mixes.
Wherein, rose paste processing method the following steps are included:
(1) color protection；Rose is taken, is cleaned, the aqueous citric acid solution that mass percent is 3%~8% is added and impregnates 26 points
Clock；
(2) it is dehydrated；Petal is carried out dehydrating with centrifuge, the time of centrifuge speed 6500r/min, dehydration is
4 minutes；
(3) it stirs；Dewatered petal and white sugar are mixed according to the ratio of 1:2, stirs 16 minutes, is subsequently placed in
It is stored 15 days or more in the freezer that temperature is -3 DEG C.
Embodiment 9
A kind of technique making fresh peony flower moon cake, comprising the following steps: according to the ratio, weigh and de-taste peony 25
Part, it 25 parts of rose paste, 8 parts of gelatinized flour, 12 parts and 6 parts of lard of white sugar, mixes, sealing placement 8 days under conditions of 16 DEG C, i.e.,
It can.
Wherein, rose paste processing method the following steps are included:
(1) color protection；Rose is taken, is cleaned, the aqueous citric acid solution that mass percent is 7% is added and impregnates 22 minutes；
(2) it is dehydrated；Petal is carried out dehydrating with centrifuge, the time of centrifuge speed 7500r/min, dehydration is
4 minutes；
(3) it stirs；Dewatered petal and white sugar are mixed according to the ratio of 1:1, stirs 20 minutes, is subsequently placed in
It is stored 15 days or more in the freezer that temperature is -5 DEG C.
Embodiment 10
A kind of technique making fresh peony flower moon cake, comprising the following steps: according to the ratio, weigh and de-taste peony 25
Part, it 25 parts of rose paste, 8 parts of gelatinized flour, 12 parts and 6 parts of lard of white sugar, mixing, sealing is placed 10 days under conditions of 20 DEG C,
?.
Wherein, rose paste processing method the following steps are included:
(1) color protection；Rose is taken, is cleaned, the aqueous citric acid solution that mass percent is 3% is added and impregnates 20 minutes；
(2) it is dehydrated；Petal is carried out dehydrating with centrifuge, the time of centrifuge speed 6000r/min, dehydration is
2~5 minutes；
(3) it stirs；Dewatered petal and white sugar are mixed according to the ratio of 1:3, stirs 20 minutes, is subsequently placed in
It is stored 15 days or more in the freezer that temperature is 0 DEG C.
Embodiment 11
A kind of technique making fresh peony flower moon cake, comprising the following steps: according to the ratio, weigh and de-taste peony 25
Part, it 25 parts of rose paste, 8 parts of gelatinized flour, 12 parts and 6 parts of lard of white sugar, mixes, sealing placement 7 days under conditions of 15 DEG C, i.e.,
It can.
Wherein, rose paste processing method the following steps are included:
(1) color protection；Rose is taken, is cleaned, the aqueous citric acid solution that mass percent is 8% is added and impregnates 20 minutes；
(2) it is dehydrated；Petal is carried out dehydrating with centrifuge, the time of centrifuge speed 7500r/min, dehydration is
5 minutes；
(3) it stirs；Dewatered petal and white sugar are mixed according to the ratio of 1:3, stirs 15 minutes, is subsequently placed in
It is stored 15 days or more in the freezer that temperature is -1 DEG C.
Above the embodiments of the present invention are described in detail, but the present invention is not limited to described embodiments.It is right
For those skilled in the art, in the case where not departing from the principle of the invention and spirit, these embodiments are carried out more
Kind change, modification, replacement and modification, still fall in protection scope of the present invention.
Claims (10)
1. a kind of peony petal softens the method de-tasted, which comprises the following steps:
(1) blanching softens；The petal of new fresh peong flower is taken, is cleaned, is placed in 90 DEG C or more of water and impregnates 20~30 seconds, then set
It is cooling in 10 DEG C of water below；
(2) it de-tastes；Water is added in petal after cooling to impregnate, until without obvious flavour of a drug in petal；
(3) high speed dewatering must de-taste peony.
2. a kind of peony petal according to claim 1 softens the method de-tasted, it is characterised in that: the step (2)
The time of middle immersion is 8~12 hours；The weight that water is added is 1~3 times of the petal weight.
3. a kind of peony petal according to claim 1 softens the method de-tasted, it is characterised in that: the step (3)
Middle dehydration is carried out using centrifuge, and centrifuge speed is 6000~7500r/min, and the time of dehydration is 10~15 minutes.
4. a kind of peony petal according to claim 1 softens the method de-tasted, it is characterised in that: further include freezing storage
Hiding；The dewatered petal is packed into vacuum packaging bag, vacuumizes and is packaged into freezer preservation, and 0 DEG C~18 DEG C of temperature of ice house.
5. a kind of fresh peony flower moon cake processed using peony is de-tasted described in claim any one of 1-4, special
Sign is: the fillings is made of the component of following parts by weight: de-taste 20~30 parts of peony, it is 20~30 parts of rose paste, ripe
5~10 parts of flour, 10~15 parts and 5~10 parts of lard of white sugar.
6. fresh peony flower moon cake according to claim 5, it is characterised in that: the fillings by following parts by weight group
It point is made: de-tasting 22~28 parts of peony, 22~28 parts of rose paste, 6~8 parts of gelatinized flour, 12~14 parts of white sugar and lard 6~
8 parts.
7. fresh peony flower moon cake according to claim 6, it is characterised in that: the fillings by following parts by weight group
Divide and be made: de-tasting 25 parts of peony, 25 parts of rose paste, 8 parts of gelatinized flour, 12 parts and 6 parts of lard of white sugar.
8. fresh peony flower moon cake according to claim 5, it is characterised in that: the processing method packet of the rose paste
Include following steps:
(1) color protection；Rose is taken, is cleaned, the aqueous citric acid solution that mass percent is 3%~8% is added and impregnates 20~30 points
Clock；
(2) it is dehydrated；Petal is carried out dehydrating with centrifuge, centrifuge speed is 6000~7500r/min, the time of dehydration
It is 2~5 minutes；
(3) it stirs；Dewatered petal and white sugar are mixed according to the ratio of 1:1~3, stirring 15~20 minutes, then
It is placed in the freezer that temperature is -5 DEG C~0 DEG C and stores 15 days or more.
9. a kind of technique for making any one of claim 5-8 fillings, it is characterised in that: the following steps are included: according to the ratio,
It weighs and de-tastes peony, rose paste, gelatinized flour, white sugar and lard, mix.
10. the technique for making the fillings according to claim 9, it is characterised in that: further include at 15 DEG C after the mixing process
Sealing is placed 7~10 days under conditions of~20 DEG C.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111296538A (en) * | 2020-04-08 | 2020-06-19 | 洛阳市全福食品有限公司 | Peony stuffing and processing technology thereof |
| CN111374272A (en) * | 2020-04-09 | 2020-07-07 | 洛阳市全福食品有限公司 | Peony fresh flower honey rice dumpling |
| CN112471208A (en) * | 2020-12-21 | 2021-03-12 | 杨春权 | Black tartary buckwheat and peach blossom cake and making method thereof |
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Application publication date: 20190521 |