CN109953168A - A kind of preparation method of fresh flower tamarind cake - Google Patents
A kind of preparation method of fresh flower tamarind cake Download PDFInfo
- Publication number
- CN109953168A CN109953168A CN201910323234.2A CN201910323234A CN109953168A CN 109953168 A CN109953168 A CN 109953168A CN 201910323234 A CN201910323234 A CN 201910323234A CN 109953168 A CN109953168 A CN 109953168A
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- Prior art keywords
- tamarind
- fresh flower
- preparation
- parts
- infusion
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
-
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
- A23G3/0038—Removing articles from the mould; associated manipulation
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
Abstract
A kind of preparation method of fresh flower tamarind cake, belongs to technical field of food preparation.In order to solve in production tamarind, when konjaku flour and fresh flower are the product of raw material, the problem of raw material original local flavor destructible, the present invention provides a kind of preparation methods of fresh flower tamarind cake, after white granulated sugar, high maltose syrup, agar, konjaku flour are mixed, water is added to carry out infusion, infusion to addition moisture is evaporated, well-done mixed liquor stirring infusion will be endured in tamarind thickened pulp, fresh flower and step 3) mixes well it, baking prepares fresh flower tamarind cake after moulding by casting, and the present invention is suitable for developing using fresh flower and tamarind as the snack food of raw material.
Description
Technical field
The invention belongs to technical field of food preparation, and in particular to a kind of preparation method of fresh flower tamarind cake.
Background technique
Tamarind, also known as tamarind, main product is in Yunnan Province of China area.Amino acid rich in tamarind, rich in calcium,
The minerals such as potassium, phosphorus, iron, magnesium, referred to as " king in calcium ".Jasmine, rose, Roselle are quenched one's thirst with heat-clearing, and clear away heart-fire drop
Fire, blood pressure lowering, eliminates fatigue, the effect of boosting metabolism at cough-relieving.Konjaku flour is rich in dietary fiber, and stomach can be promoted compacted
It is dynamic, it can reach the effect of weight-reducing, although tamarind, konjaku flour and fresh flower are very common in the market, lacking at present will be several
Product is efficiently combined into a kind of snack food, and when plurality of raw materials is mixed with, and the original flavor of raw material or quality are easy
It is destroyed.
Summary of the invention
In order to solve in production tamarind, when konjaku flour and fresh flower are the product of raw material, raw material original local flavor destructible is asked
Topic, the present invention provides a kind of preparation methods of fresh flower tamarind cake, include the following steps:
1) it matches: the raw material of following parts by weight is matched: 35-45 parts of tamarind thickened pulp, 15-25 parts of fresh flower, Gao Mai
20 parts of bud syrup, 12-15 parts of white granulated sugar, 3 parts and 2 parts of konjaku flour of agar, the sum of each raw material gross weight part is 100 parts；
2) by fresh flower under the conditions of 40-60 DEG C sealing thermal insulation 1-3h；
3) auxiliary material mixing infusion: by white granulated sugar, high maltose syrup, agar and konjaku flour mix after, the mixture of acquisition and
Water presses (4-6): the weight ratio mixing of (1-2), infusion is to 115~120 DEG C；
4) deploy: by after tamarind thickened pulp, heat preservation fresh flower and step 3) in endure the stirring infusion of well-done mixed liquor to 115
~125 DEG C, obtain mixed serum；
5) moulding by casting: mixed serum is cast in mold, and fall off molding after cooling；
6) it toasts: and then through 60-70 DEG C of baking 10-15h, prepare fresh flower tamarind cake finished product.
It further limits, step 1) the tamarind thickened pulp refers to using fresh tamarind after adding water to be beaten, and is concentrated into matter
Measure the thickened pulp that concentration is greater than 35%.
It further limits, maltose mass content is 60%-80% in the step 1) high maltose syrup.
It further limits, the step 2) fresh flower is one or more of Jasmine, rose, Roselle
Mixture, when for the mixture of a variety of flowers, various flowers mix in any proportion.
It further limits, the step 2) holding temperature is 50 DEG C, time 2h.
It further limits, step 3) is described by after white granulated sugar, high maltose syrup, agar, konjaku flour mixing, and acquisition mixes
It closes object and water to mix by the weight ratio of 5:1, infusion to 120 DEG C of acquisition mixed serums.
It further limits, step 4) the stirring infusion refers in fresh flower and step 3) after tamarind thickened pulp, heat preservation
Well-done mixed liquor stirring infusion is endured to 115 DEG C, obtains mixed serum.
It further limits, the step 6) baking temperature is 65 DEG C, time 12h.
Beneficial effect
Fresh flower tamarind cake made of the present invention has the advantages that
1, not spilling water: being compounded using colloid, is added inspissated juice or petal, the fresh flower tamarind cake product produced not spilling water.
2, fresh flower (including fresh flower petal and flower juice) is kept the temperature 1-3h by the present invention in hermetically sealed can under the conditions of 40-60 DEG C,
Colored fragrance is maximumlly induced, remains fruity and flowery odour to greatest extent: formula ginseng is set according to feed proportioning system
Number can carry out moulding by casting after being mixed evenly automatically with ingredient.Fresh flower fragrance during high temperature infusion is evaded significantly
Volatilization and color destruction.In this way, maintaining the fragrance of fresh flower itself in the case where not adding any flavors and fragrances.Flower
Pleasing appearance is sent, color, the fragrance of product are fresh flower and fruit itself, and product does not add essence, fragrance and pigment, both saves
The original natural flavor of fresh flower (fruit), aestheticism color, and nutritive value abundant of having kept fresh flower, fruit here itself.
3, edible fresh flowers can be pursued by people, in addition to its nutritive value abundant, also because of the delicious fragrance of fresh flower, be had strongly
Aesthstic color, edible fresh flowers can enable the intense strain of people relax, and can increase the temperament and interest that people eat, meet people's sense of taste with
The dual enjoyment of vision.
Specific embodiment
Each raw material of the present invention can be bought by commercialization approach and be obtained, and wherein tamarind thickened pulp is passed through using fresh tamarind
It is obtained after adding water to be beaten, is concentrated into mass concentration and reaches 35% or more, for use.
The preparation method of 1. fresh flower tamarind cake of embodiment.
It is described that the specific method is as follows:
1) match: total weight parts are 100 parts, wherein 35 parts of tamarind thickened pulp, 25 parts of Jasmine, 20 parts of high maltose syrup,
15 parts of white granulated sugar, 3 parts and 2 parts of konjaku flour of agar.
2) Jasmine (including fresh flower petal and flower juice) is kept the temperature into 2h under the conditions of 50 DEG C in hermetically sealed can.
3) auxiliary material mixing infusion: by white granulated sugar, high maltose syrup (maltose mass content is 60%-80%), fine jade
After rouge and konjaku flour mixing, the mixture and water of acquisition carry out infusion by the weight ratio mixing of 4:1, and infusion is to 115 DEG C.
4) it deploys: well-done mixed liquor will be endured in tamarind thickened pulp, Jasmine and step 2) and stir infusion to 115 DEG C of acquisitions
Mixed serum.
5) moulding by casting: mixed serum is flowed into pouring basin by pipeline, start casting equipment, slurries automatic casting in
In mold, fall off naturally after cooling.
6) it toasts: the stainless steel disc for holding product neatly being put on baking rack, is successively arranged from top to bottom, into baking
Roasting tunnel, 65 DEG C of baking 12h prepare fresh flower tamarind cake finished product.
The finished product prepared successively through inner packing, product sorting, online metal detection, outer packing, vanning, inspection and at
Product storage.
A) inner packing: being packed using micro computer automatic packaging machine, hot-water sterilization function after packaging, and cold water cooling can be obtained
It inside contracts for fixed output quotas product.
B) product sorting: the undesirable product of inner packing appearance being picked out and puts packaging rejected product region,
Qualified products are transported to next procedure.
C) online metal detection: product passes sequentially through metal detector detection.
D) outer packing: product measures sealing packaging, sampling Detection product hermeticity by autometering packaging machine.
E) it cases: casing after checking the name of an article, specification, mark date, quantity, presentation quality and sealing situation.
F) examine: technique center sampling carries out sense organ, physics and chemistry, microbiological indicator to product and examines, and provide the examination and test of products
Report.
G) warehousing finished products: packaged product is by specification, kind, batch storage, holding in library neat in stacking on backing plate
Clean drying.
The preparation method of 2. fresh flower tamarind cake of embodiment.
It is described that the specific method is as follows:
1) match: total weight parts are 100 parts, and wherein 45 parts of tamarind thickened pulp, 15 parts of fresh flower, 20 parts of high maltose syrup, white
12 parts of granulated sugar, 3 parts of agar, 2 parts of konjaku flour.The fresh flower is the mixture of Jasmine and rose, wherein Jasmine and rose
Flower is mixed according to the weight ratio of 2:1.
2) fresh flower (including fresh flower petal and flower juice) is kept the temperature into 2h under the conditions of 50 DEG C in hermetically sealed can.
3) auxiliary material mixing infusion: by white granulated sugar, high maltose syrup (maltose mass content is 60%-80%), fine jade
After rouge and konjaku flour mixing, the mixture and water of acquisition carry out infusion by the weight ratio mixing of 5:1, and infusion is to 120 DEG C.
4) it deploys: well-done mixed liquor will be endured in tamarind thickened pulp, fresh flower and step 2) stirs infusion and mixed to 125 DEG C
Close slurries.
5) moulding by casting: mixed serum is flowed into pouring basin by pipeline, start casting equipment, slurries automatic casting in
In mold, fall off naturally after cooling.
6) it toasts: the stainless steel disc for holding product neatly being put on baking rack, is successively arranged from top to bottom, into baking
Roasting tunnel, 60 DEG C of baking 15h prepare fresh flower tamarind cake finished product.
The finished product prepared successively through inner packing, product sorting, online metal detection, outer packing, vanning, inspection and at
Product storage.
A) inner packing: being packed using micro computer automatic packaging machine, hot-water sterilization function after packaging, and cold water cooling can be obtained
It inside contracts for fixed output quotas product.
B) product sorting: the undesirable product of inner packing appearance being picked out and puts packaging rejected product region,
Qualified products are transported to next procedure.
C) online metal detection: product passes sequentially through metal detector detection.
D) outer packing: product measures sealing packaging, sampling Detection product hermeticity by autometering packaging machine.
E) it cases: casing after checking the name of an article, specification, mark date, quantity, presentation quality and sealing situation.
F) examine: technique center sampling carries out sense organ, physics and chemistry, microbiological indicator to product and examines, and provide the examination and test of products
Report.
G) warehousing finished products: packaged product is by specification, kind, batch storage, holding in library neat in stacking on backing plate
Clean drying.
The preparation method of 3. fresh flower tamarind cake of embodiment.
It is described that the specific method is as follows:
1) match: total weight parts are 100 parts, wherein 40 parts of tamarind thickened pulp, 23 parts of Roselle, 20 parts of high maltose syrup,
12 parts of white granulated sugar, 3 parts of agar, 2 parts of konjaku flour.
2) Roselle (including fresh flower petal and flower juice) is kept the temperature into 3h under the conditions of 40 DEG C in hermetically sealed can.
3) auxiliary material mixing infusion: by white granulated sugar, high maltose syrup (maltose mass content is 60%-80%), fine jade
After rouge, konjaku flour mixing, the mixture and water of acquisition carry out infusion by the weight ratio mixing of 6:1, and infusion is to 120 DEG C.
4) it deploys: well-done mixed liquor will be endured in tamarind thickened pulp, Roselle and step 2) and stir infusion to 125 DEG C of acquisitions
Mixed serum.
5) moulding by casting: mixed serum is flowed into pouring basin by pipeline, start casting equipment, slurries automatic casting in
In mold, fall off naturally after cooling.
6) it toasts: the stainless steel disc for holding product neatly being put on baking rack, is successively arranged from top to bottom, into baking
Roasting tunnel, 70 DEG C of baking 10h prepare fresh flower tamarind cake finished product.
The finished product prepared successively through inner packing, product sorting, online metal detection, outer packing, vanning, inspection and at
Product storage.
A) inner packing: being packed using micro computer automatic packaging machine, hot-water sterilization function after packaging, and cold water cooling can be obtained
It inside contracts for fixed output quotas product.
B) product sorting: the undesirable product of inner packing appearance being picked out and puts packaging rejected product region,
Qualified products are transported to next procedure.
C) online metal detection: product passes sequentially through metal detector detection.
D) outer packing: product measures sealing packaging, sampling Detection product hermeticity by autometering packaging machine.
E) it cases: casing after checking the name of an article, specification, mark date, quantity, presentation quality and sealing situation.
F) examine: technique center sampling carries out sense organ, physics and chemistry, microbiological indicator to product and examines, and provide the examination and test of products
Report.
G) warehousing finished products: packaged product is by specification, kind, batch storage, holding in library neat in stacking on backing plate
Clean drying.
By taking embodiment 1 as an example, the product index of the fresh flower tamarind cake of the method preparation is investigated.
1, organoleptic indicator: fresh flower tamarind cake mouthfeel Q bullet softness prepared by the present invention has chewy texture, and fruity and flowery odour are full prominent
Out, edible, not spilling water, colour-fast is easily squeezed out.
2, physical and chemical index:
1) determination of moisture uses direct drying method, the GB5009.3-2016 " survey of moisture in national food safety standard food
It is fixed ".
2) it total reducing sugar (with glucose meter): is detected by the detection method of GB/T 10782-2006 " preserved fruit general rule " 6.5 total reducing sugars.
By measuring, moisture≤30.0%, total reducing sugar≤70.0% in fresh flower tamarind cake of the present invention.
3, sanitary index:
1) total arsenic: hydride generation atomic fluorescence photometry is used, GB/T5009.11-2014 be " total Arsenic in Food and inorganic arsenic
Measurement ".
2) graphite furnace atomic absorption spectrometry, GB5009.12-2017 " national food safety standard Pb in food lead: are used
Measurement ".
By measuring, lead≤0.8mg/kg, total arsenic≤0.5mg/kg in fresh flower tamarind cake of the present invention.
4, microbiological indicator:
1) total plate count detection method: GB4789.2-2016 " national food safety standard food microbiological examination is used
Total plate count measurement " regulation execute.
2) coliform colony counting method, GB4789.3-2016 " national food safety standard food coliform: are used
Microbiological Test enumeration of coliforms " regulation execute.
3) mould uses GB 4789.15-2016 " national food safety standard food microbiological examination mould and yeast
Count " regulation execute.
4) pathogenic bacteria limitation uses the regulation of GB29921-2013 " pathogenic bacteria are limited the quantity in national food safety standard food "
It executes.
It is learnt by measurement, total plate count cfu/g (n=5, c=2, m=10 in fresh flower tamarind cake of the present invention3,M
=104), coliform cfu/g (n=5, c=2, m=10, M=102), mould≤50cfu/g, pathogenic bacteria limitation meet
Regulation (wherein the salmonella cfu/g (n=5, c=0, m=0, M=/), staphylococcus aureus cfu/g (n=of GB29921
5, c=1, m=100, M=1000)).
Claims (8)
1. a kind of preparation method of fresh flower tamarind cake, which comprises the steps of:
1) it matches: the raw material of following parts by weight is matched: 35-45 parts of tamarind thickened pulp, 15-25 parts of fresh flower, high malt sugar
20 parts of slurry, 12-15 parts of white granulated sugar, 3 parts and 2 parts of konjaku flour of agar, the sum of each raw material gross weight part is 100 parts；
2) by fresh flower under the conditions of 40-60 DEG C sealing thermal insulation 1-3h；
3) auxiliary material mixing infusion: after white granulated sugar, high maltose syrup, agar and konjaku flour are mixed, the mixture and water of acquisition are pressed
(4-6): the weight ratio mixing of (1-2), infusion is to 115~120 DEG C；
4) deploy: by after tamarind thickened pulp, heat preservation fresh flower and step 3) in endure the stirring infusion of well-done mixed liquor to 115~
125 DEG C, obtain mixed serum；
5) moulding by casting: mixed serum is cast in mold, and fall off molding after cooling；
6) it toasts: and then through 60-70 DEG C of baking 10-15h, prepare fresh flower tamarind cake finished product.
2. preparation method according to claim 1, which is characterized in that step 1) the tamarind thickened pulp, which refers to, uses fresh acid
After angle is added water mashing, it is concentrated into the thickened pulp that mass concentration is greater than 35%.
3. preparation method according to claim 1, which is characterized in that maltose quality in the step 1) high maltose syrup
Content is 60%-80%.
4. preparation method according to claim 1, which is characterized in that the step 2) fresh flower is Jasmine, rose, Lip river
The mixture of one or more of mind flower.
5. preparation method according to claim 1, which is characterized in that the step 2) holding temperature is 50 DEG C, and the time is
2h。
6. preparation method according to claim 1, which is characterized in that step 3) is described by white granulated sugar, high maltose syrup, fine jade
After rouge, konjaku flour mixing, the mixture and water of acquisition are mixed by the weight ratio of 5:1, infusion to 120 DEG C of acquisition mixed serums.
7. preparation method according to claim 1, which is characterized in that step 4) the stirring infusion refers to that tamarind is concentrated
Well-done mixed liquor stirring infusion is endured in fresh flower and step 3) after slurry, heat preservation to 115 DEG C, obtains mixed serum.
8. preparation method according to claim 1, which is characterized in that the step 6) baking temperature is 65 DEG C, and the time is
12h。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910323234.2A CN109953168A (en) | 2019-04-22 | 2019-04-22 | A kind of preparation method of fresh flower tamarind cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910323234.2A CN109953168A (en) | 2019-04-22 | 2019-04-22 | A kind of preparation method of fresh flower tamarind cake |
Publications (1)
| Publication Number | Publication Date |
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| CN109953168A true CN109953168A (en) | 2019-07-02 |
Family
ID=67026574
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910323234.2A Pending CN109953168A (en) | 2019-04-22 | 2019-04-22 | A kind of preparation method of fresh flower tamarind cake |
Country Status (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114343150A (en) * | 2021-12-15 | 2022-04-15 | 云南猫哆哩集团食品有限责任公司 | Tamarind rose flower and fruit extract and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609998A (en) * | 2013-11-25 | 2014-03-05 | 云南猫哆哩集团食品有限责任公司 | Konjac and flower cake product and producing technology thereof |
| CN106962580A (en) * | 2017-03-31 | 2017-07-21 | 贺州佳成技术转移服务有限公司 | A kind of preparation method of tamarind cake |
-
2019
- 2019-04-22 CN CN201910323234.2A patent/CN109953168A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609998A (en) * | 2013-11-25 | 2014-03-05 | 云南猫哆哩集团食品有限责任公司 | Konjac and flower cake product and producing technology thereof |
| CN106962580A (en) * | 2017-03-31 | 2017-07-21 | 贺州佳成技术转移服务有限公司 | A kind of preparation method of tamarind cake |
Non-Patent Citations (1)
| Title |
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| 白坤元: "《茶叶加工》", 30 June 2001, 化学工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114343150A (en) * | 2021-12-15 | 2022-04-15 | 云南猫哆哩集团食品有限责任公司 | Tamarind rose flower and fruit extract and preparation method thereof |
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