CN110876400A - Fresh flower cookies and preparation method thereof - Google Patents
Fresh flower cookies and preparation method thereof Download PDFInfo
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- CN110876400A CN110876400A CN201810957557.2A CN201810957557A CN110876400A CN 110876400 A CN110876400 A CN 110876400A CN 201810957557 A CN201810957557 A CN 201810957557A CN 110876400 A CN110876400 A CN 110876400A
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- flower
- flowers
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- fresh
- cookie
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- 235000014510 cooky Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000013601 eggs Nutrition 0.000 claims abstract description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 11
- 239000006071 cream Substances 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- 238000005554 pickling Methods 0.000 claims abstract description 7
- 235000014121 butter Nutrition 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims description 31
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 6
- 241000220317 Rosa Species 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 3
- 241000205585 Aquilegia canadensis Species 0.000 claims description 2
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 2
- 241001523681 Dendrobium Species 0.000 claims description 2
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 2
- 240000005385 Jasminum sambac Species 0.000 claims description 2
- 241000234435 Lilium Species 0.000 claims description 2
- 240000002853 Nelumbo nucifera Species 0.000 claims description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 2
- 244000242564 Osmanthus fragrans Species 0.000 claims description 2
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 2
- 235000014443 Pyrus communis Nutrition 0.000 claims description 2
- 240000001987 Pyrus communis Species 0.000 claims description 2
- 241000219784 Sophora Species 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 238000002203 pretreatment Methods 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000014594 pastries Nutrition 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 241000109329 Rosa xanthina Species 0.000 description 2
- 235000004789 Rosa xanthina Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 241000561734 Celosia cristata Species 0.000 description 1
- 239000000956 alloy Substances 0.000 description 1
- 229910045601 alloy Inorganic materials 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 210000001520 comb Anatomy 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Abstract
The invention discloses a fresh flower cookie and a preparation method thereof, wherein the fresh flower cookie is prepared from, by weight, 3500-4000 parts of cream, 700-900 parts of milk powder, 1200-2000 parts of liquid butter, 1600-2400 parts of eggs, 400-600 parts of pickled fresh flowers, 7500-8500 parts of flour and 2500-3500 parts of white sugar. The flower cookies are produced by using flowers just after the buds come off as raw materials through pickling and low-temperature production processes, and the products continuously keep the natural quality of the flowers and have unique flavor.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a fresh flower cookie and a preparation method thereof.
Background
The flower cake is a flaky pastry which is fed by unique edible roses in Yunnan, and is a representative classic Yunnan dessert with the characteristics of Yunnan. According to the history, the fresh flower cake is created by a cake maker in the early Qing dynasty of more than 300 years, and the fresh flower cake is widely spread due to the characteristics of flowery fragrance, sweet but not greasy taste and beauty maintenance, and is seen from Kunming in the southwest to Tianjin in the northern China. The edible rose is subjected to microelement analysis by a nutrition specialist, and the result shows that the edible rose contains more abundant nutrient elements than common vegetables, has higher health care value, is sweet and slightly bitter in taste and slightly warm in nature, enters liver, spleen and stomach channels, is fragrant and disperses, has the effects of soothing liver, resolving depression, and regulating blood and menstruation, and is a natural and healthy nourishing good product. Along with the continuous improvement of people's standard of living, people also continuously increase to the demand of flower cake, also more and more high to the requirement of quality, the flower cake on the existing market can not satisfy people's demand far away. Therefore, it is necessary to develop a flower cake that can satisfy people's needs.
Disclosure of Invention
The first purpose of the invention is to provide a fresh flower cookie; the second purpose is to provide the preparation method of the flower cookie.
The first purpose of the invention is realized in such a way that the fresh flower cookie is prepared by using 3500-4000 parts of cream, 700-900 parts of milk powder, 1200-2000 parts of liquid butter, 1600-2400 parts of eggs, 400-600 parts of pickled fresh flowers, 7500-8500 parts of flour and 2500-3500 parts of white sugar as raw materials.
The second object of the present invention is achieved by comprising the steps of:
1) uniformly mixing cream and white sugar in the formula ratio at the rotating speed of 70-80r/min, stirring for 5-7min until the white sugar is dissolved, and then stirring for 5-6min at the rotating speed of 110-;
2) adjusting the rotating speed to 70-80r/min, adding 3-5 batches of eggs in the formula ratio, and continuously stirring for 10-15min;
3) adding the milk powder in the formula ratio, and stirring at the rotating speed of 70-80r/min for 2-3 min;
4) adjusting the rotating speed to 70-80r/min, adding the pickled fresh flowers in the formula ratio and the flour in the formula ratio, and continuously stirring at the rotating speed of 70-80r/min for 3-6 min to obtain a material a;
5) and (4) forming, baking and cooling the material a to obtain the target fresh flower cookie.
The flower cookies are produced by using flowers just after the buds come off as raw materials through pickling and low-temperature production processes, and the products continuously keep the natural quality of the flowers and have unique flavor.
Detailed Description
The present invention is further illustrated but not limited in any way by the following description, and any alterations or substitutions based on the teachings of the present invention are intended to fall within the scope of the present invention.
The fresh flower cookie is prepared from, by weight, 3500-4000 parts of cream, 700-900 parts of milk powder, 1200-2000 parts of liquid butter, 1600-2400 parts of eggs, 400-600 parts of pickled fresh flowers, 7500-8500 parts of flour and 2500-3500 parts of white sugar.
The fresh flower is one or more of lotus flower, rose, lily, pear flower, honeysuckle flower, sophora flower, jasmine flower, chrysanthemum flower, sweet osmanthus flower and dendrobium flower.
The fresh flowers are flowers when the buds just bloom.
The pickled fresh flowers are prepared by pretreatment and pickling steps and specifically comprise the following steps:
A. pretreatment: selecting flowers just after the buds open, washing and rinsing the flowers with clear water, and airing to obtain fresh petals for later use;
B. pickling: firstly, mixing and stirring white spirit and white granulated sugar uniformly, then adding flower petals and stirring uniformly, sealing and refrigerating for 6-10 days, filtering to obtain the flower petals, and cutting to 0.1-0.5 cm to obtain the target pickled flowers.
And the proportion of the white spirit, the white granulated sugar and the flower petals in the step B is 20-40 parts by weight of the white spirit, 1500-2500 parts by weight of the white granulated sugar and 800-1200 parts by weight of the flower petals.
And B, uniformly mixing and stirring the white spirit and the white granulated sugar for 2-4 min.
And D, adding the fresh flower petals in the step B, and stirring uniformly for 5-7 min.
The preparation method of the fresh flower cookies comprises the following steps:
1) uniformly mixing cream and white sugar in the formula ratio at the rotating speed of 70-80r/min, stirring for 5-7min until the white sugar is dissolved, and then stirring for 5-6min at the rotating speed of 110-;
2) adjusting the rotating speed to 70-80r/min, adding 3-5 batches of eggs in the formula ratio, and continuously stirring for 10-15min;
3) adding the milk powder in the formula ratio, and stirring at the rotating speed of 70-80r/min for 2-3 min;
4) adjusting the rotating speed to 70-80r/min, adding the pickled fresh flowers in the formula ratio and the flour in the formula ratio, and continuously stirring at the rotating speed of 70-80r/min for 3-6 min to obtain a material a;
5) and (4) forming, baking and cooling the material a to obtain the target fresh flower cookie.
The baking is carried out for 12-16 min at 170-190 ℃ by adopting a hot-blast stove.
The specific operation mode of the invention is as follows:
1. the preparation process of the pickled fresh flowers is illustrated by taking roses as an example as follows:
selecting flowers: when the buds are just opened, flowers with strong fragrance and bright color are selected.
Pickling: adding white sugar, fen-flavor Chinese liquor, and fresh petal
White granulated sugar 2kg
Fresh petal 1kg
30g of white spirit
Firstly, uniformly mixing white spirit and white granulated sugar, stirring for 3 minutes, adding fresh flowers, stirring for 6 minutes until juice (rose juice) is leached, and sealing and refrigerating for 7 days.
2. The making process of the fresh flower cookies is specifically as follows:
1) firstly, uniformly stirring cream and white sugar powder at a low speed by using an egg beater until the sugar powder is completely melted;
2) adjusting the egg beater to the medium speed, stirring until the color of the egg beater becomes white, and stopping stirring until the volume of the mixture of the cream and the white sugar powder expands to be more than 3 times of the original volume;
3) the egg beater is adjusted to a low speed, the prepared native eggs are evenly divided into 3-5 batches and added into the mixture, and the eggs in the previous batch are completely and evenly mixed into cream and powdered sugar at each time. Adding all eggs, and stirring for a while until the mixture is picked up by hand to form a cockscomb shape;
4) adding milk powder and stirring uniformly;
5) adjusting the egg beater to a low speed, adding the chopped pickled flower petals, and paying attention to the fact that flower juice cannot be added;
6) the egg beater is kept at a low speed, the flour is added and evenly stirred, and the stirring time is controlled to be 3-6 minutes until the dough is evenly, finely and cohesively observed by naked eyes. In this step, the dough looks rough when the stirring time is not enough, the third dimension of the finished cookie is not strong, the appearance grain is difficult to form, and the cookie is loose and fragile. If the stirring time is too long, the dough can leach out oil, and the finished cookie product is too hard and not crisp and has poor appearance;
7) and (3) cookie forming: the raw materials are put into a large-scale decorating bag and manually extruded. 7 x 10 cookie pastries were extruded in a 40cm x 60cm alloy bakeware, keeping the size of the pastries uniform, the distance uniform, and the weight of each pastries at 7.5 g. The nutrients can be kept from losing by manual extrusion.
8) Baking: baking for 14 minutes by using a hot-blast stove, wherein the door of the hot-blast stove cannot be opened in the whole process, and the temperature is kept at 180 ℃.
9) And (3) cooling: and taking out the biscuit, naturally cooling and packaging.
Claims (9)
1. The fresh flower cookie is characterized by being prepared from, by weight, 3500-4000 parts of cream, 700-900 parts of milk powder, 1200-2000 parts of liquid butter, 1600-2400 parts of eggs, 400-600 parts of pickled fresh flowers, 7500-8500 parts of flour and 2500-3500 parts of white sugar.
2. The flower cookie according to claim 1, wherein the flowers are one or more of lotus flowers, rose flowers, lily flowers, pear flowers, honeysuckle flowers, sophora flowers, jasmine flowers, chrysanthemum flowers, sweet osmanthus flowers and dendrobium flowers.
3. The flower cookie according to claim 1 or 2, wherein the flower is a flower just when a flower bud is opened.
4. The flower cookie according to claim 1, wherein the pickled flowers are prepared by pre-treatment and pickling steps, and specifically comprises:
A. pretreatment: selecting flowers just after the buds open, washing and rinsing the flowers with clear water, and airing to obtain fresh petals for later use;
B. pickling: firstly, mixing and stirring white spirit and white granulated sugar uniformly, then adding flower petals and stirring uniformly, sealing and refrigerating for 6-10 days, filtering to obtain the flower petals, and cutting to 0.1-0.5 cm to obtain the target pickled flowers.
5. The flower cookie according to claim 4, wherein the ratio of white spirit, white granulated sugar and flower petals in step B is 20-40 parts by weight of white spirit, 1500-2500 parts by weight of white granulated sugar and 800-1200 parts by weight of flower petals.
6. The flower cookie according to claim 4, wherein the white spirit and the white granulated sugar in the step B are uniformly mixed and stirred for 2-4 min.
7. The flower cookie according to claim 4, wherein the mixing time for adding flower petals and mixing uniformly in step B is 5-7 min.
8. A method of making a fresh flower cookie as claimed in any of claims 1 to 7, characterised by comprising the steps of:
1) uniformly mixing cream and white sugar in the formula ratio at the rotating speed of 70-80r/min, stirring for 5-7min until the white sugar is dissolved, and then stirring for 5-6min at the rotating speed of 110-;
2) adjusting the rotating speed to 70-80r/min, adding 3-5 batches of eggs in the formula ratio, and continuously stirring for 10-15min;
3) adding the milk powder in the formula ratio, and stirring at the rotating speed of 70-80r/min for 2-3 min;
4) adjusting the rotating speed to 70-80r/min, adding the pickled fresh flowers in the formula ratio and the flour in the formula ratio, and continuously stirring at the rotating speed of 70-80r/min for 3-6 min to obtain a material a;
5) and (4) forming, baking and cooling the material a to obtain the target fresh flower cookie.
9. The preparation method of fresh flower cookies as claimed in claim 8, wherein the baking is carried out by using a hot-air furnace at 170-190 ℃ for 12-16 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810957557.2A CN110876400A (en) | 2018-08-22 | 2018-08-22 | Fresh flower cookies and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810957557.2A CN110876400A (en) | 2018-08-22 | 2018-08-22 | Fresh flower cookies and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110876400A true CN110876400A (en) | 2020-03-13 |
Family
ID=69726909
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810957557.2A Pending CN110876400A (en) | 2018-08-22 | 2018-08-22 | Fresh flower cookies and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN110876400A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766570A (en) * | 2014-01-06 | 2014-05-07 | 安宁馨润花卉专业合作社 | Preparation method of multi-purpose rose flower sugar |
| CN105230742A (en) * | 2015-11-17 | 2016-01-13 | 刘书元 | Rose flower cookie biscuit |
| CN106342997A (en) * | 2016-11-30 | 2017-01-25 | 三只松鼠股份有限公司 | Cranberry cookies and preparation method thereof |
| CN106720876A (en) * | 2016-12-19 | 2017-05-31 | 杨健 | Fresh flower crisp sweets and preparation method thereof |
| CN106942319A (en) * | 2017-03-14 | 2017-07-14 | 曲靖市麒麟区雄云食品有限公司 | A kind of flower cake and preparation method thereof |
| CN206924701U (en) * | 2017-06-15 | 2018-01-26 | 云南瑞木圆农业发展有限公司 | A kind of flower stuffing agitating device |
-
2018
- 2018-08-22 CN CN201810957557.2A patent/CN110876400A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766570A (en) * | 2014-01-06 | 2014-05-07 | 安宁馨润花卉专业合作社 | Preparation method of multi-purpose rose flower sugar |
| CN105230742A (en) * | 2015-11-17 | 2016-01-13 | 刘书元 | Rose flower cookie biscuit |
| CN106342997A (en) * | 2016-11-30 | 2017-01-25 | 三只松鼠股份有限公司 | Cranberry cookies and preparation method thereof |
| CN106720876A (en) * | 2016-12-19 | 2017-05-31 | 杨健 | Fresh flower crisp sweets and preparation method thereof |
| CN106942319A (en) * | 2017-03-14 | 2017-07-14 | 曲靖市麒麟区雄云食品有限公司 | A kind of flower cake and preparation method thereof |
| CN206924701U (en) * | 2017-06-15 | 2018-01-26 | 云南瑞木圆农业发展有限公司 | A kind of flower stuffing agitating device |
Non-Patent Citations (3)
| Title |
|---|
| 全国工商联烘焙业工会: "《中华烘焙大辞典 原辅料分册》", 28 February 2006, 中国轻工业出版社 * |
| 焙趣: "少女心爆棚的鲜花曲奇", 《饮食科学》 * |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200313 |