CN111296524A - Peony walnut cake and making process thereof - Google Patents
Peony walnut cake and making process thereof Download PDFInfo
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- CN111296524A CN111296524A CN202010269103.3A CN202010269103A CN111296524A CN 111296524 A CN111296524 A CN 111296524A CN 202010269103 A CN202010269103 A CN 202010269103A CN 111296524 A CN111296524 A CN 111296524A
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- peony
- paeonia ostii
- baking
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- 235000006484 Paeonia officinalis Nutrition 0.000 title claims abstract description 44
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 36
- 235000020234 walnut Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims description 8
- 240000007049 Juglans regia Species 0.000 title 1
- 244000170916 Paeonia officinalis Species 0.000 title 1
- 241000736199 Paeonia Species 0.000 claims abstract description 43
- 241000847925 Paeonia ostii Species 0.000 claims abstract description 39
- 241000758789 Juglans Species 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 33
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 22
- 239000003921 oil Substances 0.000 claims abstract description 13
- 235000019198 oils Nutrition 0.000 claims abstract description 13
- 235000013601 eggs Nutrition 0.000 claims abstract description 12
- 239000010419 fine particle Substances 0.000 claims abstract description 12
- 238000000227 grinding Methods 0.000 claims abstract description 11
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 11
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 11
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 11
- 239000003549 soybean oil Substances 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 9
- 239000002245 particle Substances 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 15
- 238000000465 moulding Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 9
- 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 description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 238000005187 foaming Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000012970 cakes Nutrition 0.000 description 34
- 235000013305 food Nutrition 0.000 description 10
- 238000001514 detection method Methods 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 3
- 230000007246 mechanism Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 241000220317 Rosa Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Images
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
- 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 relates to a peony walnut cake which is prepared from the following components in parts by mass: 25-35 parts of paeonia ostii flowers, 480-520 parts of wheat fine powder, 200-220 parts of soft sugar, 240-260 parts of soybean oil, 5 parts of baking soda, 5 parts of baking powder, 2 parts of stinky powder, 5 parts of Sp cake oil and 50-55 parts of eggs; the paeonia ostii flowers are fine particles with the particle size of more than 100 meshes, and are prepared by sorting and cleaning white paeonia ostii petals, drying the white paeonia ostii petals in an oven at the temperature of 96-100 ℃ and grinding the white paeonia ostii petals by using a wall breaking machine. The invention also provides a manufacturing process for manufacturing the peony walnut cake. According to the invention, the peony walnut cakes containing peony components are prepared by performing wall breaking and grinding on the petals of the paeonia ostii flowers and matching with the raw materials such as soft sugar, new zealand cake oil and the like, and the peony walnut cakes are unique in taste, fragrant, crisp and delicious, not only meet the taste of modern young people, but also have certain nutritional value, and can fully meet the requirements of the travel market.
Description
Technical Field
The invention relates to a food processing technology, in particular to a peony walnut cake and a manufacturing process thereof.
Background
In recent years, fresh flower foods are developed vigorously, foods such as Yunnan rose cakes are developed rapidly, and a batch of fresh flower cake leading industry is formed. The peony is a flower variety, the eating history of the peony is thousands of years, and the peony-based flower food is developed, so that the peony has unique historical culture background and industrial development prospect.
The walnut cake is always well liked by consumers as a traditional food, but the technical content of the product is not high, and most manufacturers compete at the low end under the same quality. In order to improve the product positioning of walnut cakes and meet the requirements of a tourism market, the company develops a peony flower food which more meets the requirements of young people by researching and developing a peony flower food material according to the time trial trend after analyzing the current production situation: the peony walnut cake.
Disclosure of Invention
The invention aims to provide a peony walnut cake and a making process thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the peony walnut cake is prepared from the following components in parts by mass: 25-35 parts of paeonia ostii flowers, 480-520 parts of wheat fine powder, 200-220 parts of soft sugar, 240-260 parts of soybean oil, 5 parts of baking soda, 5 parts of baking powder, 2 parts of stinky powder, 5 parts of Sp cake oil and 50-55 parts of eggs; the paeonia ostii flowers are fine particles with the particle size of more than 100 meshes, and are prepared by sorting and cleaning white paeonia ostii petals, drying the white paeonia ostii petals in an oven at the temperature of 96-100 ℃ and grinding the white paeonia ostii petals by using a wall breaking machine.
Further, the peony walnut cake is prepared from the following components in parts by mass: 30 parts of paeonia ostii flowers, 500 parts of wheat fine powder, 210 parts of soft sugar, 250 parts of soybean oil, 5 parts of baking soda, 5 parts of baking powder, 2 parts of stinky powder, 5 parts of Sp cake oil and 52 parts of eggs.
The invention also provides a manufacturing process for manufacturing the peony walnut cake, which comprises the following steps:
A. pretreating the paeonia ostii flowers, namely sorting clean and fresh white paeonia ostii flower petals, removing receptacle, stamen and rotten petals, cleaning with clear water, drying in an oven at 96-100 ℃, and finally grinding into fine particles with a particle breaking machine to be more than 100 meshes;
B. proportioning, namely accurately proportioning dry and wet materials by using a special tool according to the mass proportion of each component of the peony walnut cake for later use;
C. stirring, namely pouring the soft white sugar, the stinky powder and the eggs into a stirrer to be stirred at a high speed for 1-3 minutes to obtain light white; adding cake oil, continuously stirring, stirring at medium speed for 1-2 minutes, and foaming; adding soybean oil and stirring for 1 minute; finally, sieving the baking soda, the baking powder and the fine powder, adding the sieved fine powder and the peony fine particles processed in the step A into a stirrer, and uniformly stirring;
D. molding, namely pouring the stirred raw materials into a molding machine, adjusting the parameters of the molding machine to the mass of each walnut cake to be 18-20 g, wherein the molding speed is 50-55 pieces per minute, and 28 pieces are formed by 7 transverse and 4 vertical swinging plates;
E. baking in a tunnel furnace, wherein during the first baking, the temperature of a first upper fire zone is 160-165 ℃, the temperature of a second zone and a third zone is 165-170 ℃, the temperature of the first lower fire zone, the second zone and the third zone is 130-135 ℃, and the baking time is 7 minutes; when the second time of baking is carried out, the temperature of the first upper fire zone is 150-155 ℃, the temperature of the second upper fire zone is 150-167 ℃, the temperature of the third zone is 165-170 ℃, the temperature of the first lower fire zone is 120-135 ℃, the temperature of the second lower fire zone is 128-135 ℃, the temperature of the third zone is 130-135 ℃, and the baking time is 7-7.5 minutes;
F. cooling, namely cooling to 45-60 ℃ by a cooling tower;
G. and (6) packaging.
The invention has the beneficial effects that: according to the peony walnut cake and the making process thereof, provided by the invention, wall breaking and grinding are carried out on the petals of the peony flowers, and the petals of the peony flowers are matched with raw materials such as soft sugar, eggs and cake oil of New Zealand to be processed, so that the peony walnut cake containing peony components is prepared, and the peony walnut cake is unique in taste, fragrant, crisp and delicious, not only meets the taste of modern young people, but also has a certain nutritional value, and can fully meet the requirements of the travel market.
Drawings
FIG. 1 is a flow chart of the manufacturing process of the present invention.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
Example 1
The peony walnut cake is prepared from the following components in parts by mass: 30 kg of paeonia ostii flowers, 500 kg of wheat fine flour, 210 kg of soft and white sugar, 250 kg of soybean oil, 5 kg of baking soda, 5 kg of baking powder, 2 kg of stinky powder, 5 kg of Sp cake oil and 52 kg of eggs; the paeonia ostii flowers are fine particles with the particle size of more than 100 meshes, and are prepared by sorting and cleaning white paeonia ostii petals, drying the white paeonia ostii petals in an oven at the temperature of 96-100 ℃ and grinding the white paeonia ostii petals by using a wall breaking machine.
The making process for making the peony walnut cake as shown in figure 1 comprises the following steps:
A. pretreating the paeonia ostii flowers, namely sorting clean and fresh white paeonia ostii flower petals, removing receptacle, stamen and rotten petals, cleaning with clear water, drying in an oven at 96-100 ℃, and finally grinding into fine particles with a particle breaking machine to be more than 100 meshes;
B. proportioning, namely accurately proportioning dry and wet materials by using a special tool according to the mass proportion of each component of the peony walnut cake for later use;
C. stirring, namely pouring the soft white sugar, the stinky powder and the eggs into a stirrer to be stirred at a high speed for 1-3 minutes to obtain light white; adding cake oil, continuously stirring, stirring at medium speed for 1-2 minutes, and foaming; adding soybean oil and stirring for 1 minute; finally, sieving the baking soda, the baking powder and the fine powder, adding the sieved fine powder and the peony fine particles processed in the step A into a stirrer, and uniformly stirring;
D. molding, namely pouring the stirred raw materials into a molding machine, adjusting the parameters of the molding machine to the mass of each walnut cake to be 18-20 g, wherein the molding speed is 50-55 pieces per minute, and 28 pieces are formed by 7 transverse and 4 vertical swinging plates;
E. baking in a tunnel furnace, wherein during the first baking, the temperature of a first upper fire zone is 160-165 ℃, the temperature of a second zone and a third zone is 165-170 ℃, the temperature of the first lower fire zone, the second zone and the third zone is 130-135 ℃, and the baking time is 7 minutes; when the second time of baking is carried out, the temperature of the first upper fire zone is 150-155 ℃, the temperature of the second upper fire zone is 150-167 ℃, the temperature of the third zone is 165-170 ℃, the temperature of the first lower fire zone is 120-135 ℃, the temperature of the second lower fire zone is 128-135 ℃, the temperature of the third zone is 130-135 ℃, and the baking time is 7-7.5 minutes;
F. cooling, namely cooling to 45-60 ℃ by a cooling tower;
G. and (6) packaging.
The product processed according to the component proportion and the preparation process is golden in color, crisp and fragrant in taste, and the quality of the product is in accordance with the national food safety standard through detection of related detection mechanisms.
Example 2
The peony walnut cake is prepared from the following components in parts by mass: 28 kg of paeonia ostii flowers, 480 kg of wheat fine flour, 205 kg of soft and white sugar, 245 kg of soybean oil, 5 kg of baking soda, 5 kg of baking powder, 2 kg of stinky powder, 5 kg of Sp cake oil and 50 kg of eggs; the paeonia ostii flowers are fine particles with the particle size of more than 100 meshes, and are prepared by sorting and cleaning white paeonia ostii petals, drying the white paeonia ostii petals in an oven at the temperature of 96-100 ℃ and grinding the white paeonia ostii petals by using a wall breaking machine.
The manufacturing process for processing the peony walnut cakes is the same as that of the embodiment 1.
The product processed according to the component proportion and the preparation process is golden in color, crisp and fragrant in taste, and the quality of the product is in accordance with the national food safety standard through detection of related detection mechanisms.
Example 3
The peony walnut cake is prepared from the following components in parts by mass: the production method comprises the following steps of taking 35 kg of paeonia ostii flowers, 520 kg of wheat fine flour, 220 kg of soft and white sugar, 260 kg of soybean oil, 5 kg of baking soda, 5 kg of baking powder, 2 kg of stinky powder, 5 kg of Sp cake oil and 55 kg of eggs; the paeonia ostii flowers are fine particles with the particle size of more than 100 meshes, and are prepared by sorting and cleaning white paeonia ostii petals, drying the white paeonia ostii petals in an oven at the temperature of 96-100 ℃ and grinding the white paeonia ostii petals by using a wall breaking machine.
The manufacturing process for processing the peony walnut cakes is the same as that of the embodiment 1.
The product processed according to the component proportion and the preparation process is golden in color, crisp and fragrant in taste, and the quality of the product is in accordance with the national food safety standard through detection of related detection mechanisms.
In conclusion, the peony walnut cake and the making process thereof provided by the invention have the advantages that the obtained product has excellent color, fragrance and taste and meets the national food safety standard, and the nutrient value of the product is improved compared with the traditional walnut cake due to the addition of the wall-broken peony flowers, so that the product is a novel product capable of meeting the requirements of the travel market.
The present invention is not described in detail in the prior art.
Claims (3)
1. The peony walnut cake is characterized in that: the peony walnut cake is prepared from the following components in parts by mass: 25-35 parts of paeonia ostii flowers, 480-520 parts of wheat fine powder, 200-220 parts of soft sugar, 240-260 parts of soybean oil, 5 parts of baking soda, 5 parts of baking powder, 2 parts of stinky powder, 5 parts of Sp cake oil and 50-55 parts of eggs; the paeonia ostii flowers are fine particles with the particle size of more than 100 meshes, and are prepared by sorting and cleaning white paeonia ostii petals, drying the white paeonia ostii petals in an oven at the temperature of 96-100 ℃ and grinding the white paeonia ostii petals by using a wall breaking machine.
2. The peony walnut cake as claimed in claim 1, which is characterized in that: the peony walnut cake is prepared from the following components in parts by mass: 30 parts of paeonia ostii flowers, 500 parts of wheat fine powder, 210 parts of soft sugar, 250 parts of soybean oil, 5 parts of baking soda, 5 parts of baking powder, 2 parts of stinky powder, 5 parts of Sp cake oil and 52 parts of eggs.
3. The making process for making the peony walnut cake as claimed in claim 1 is characterized by comprising the following steps: the method comprises the following steps:
A. pretreating the paeonia ostii flowers, namely sorting clean and fresh white paeonia ostii flower petals, removing receptacle, stamen and rotten petals, cleaning with clear water, drying in an oven at 96-100 ℃, and finally grinding into fine particles with a particle breaking machine to be more than 100 meshes;
B. proportioning, namely accurately proportioning dry and wet materials by using a special tool according to the mass proportion of each component of the peony walnut cake for later use;
C. stirring, namely pouring the soft white sugar, the stinky powder and the eggs into a stirrer to be stirred at a high speed for 1-3 minutes to obtain light white; adding cake oil, continuously stirring, stirring at medium speed for 1-2 minutes, and foaming; adding soybean oil and stirring for 1 minute; finally, sieving the baking soda, the baking powder and the fine powder, adding the sieved fine powder and the peony fine particles processed in the step A into a stirrer, and uniformly stirring;
D. molding, namely pouring the stirred raw materials into a molding machine, adjusting the parameters of the molding machine to the mass of each walnut cake to be 18-20 g, wherein the molding speed is 50-55 pieces per minute, and 28 pieces are formed by 7 transverse and 4 vertical swinging plates;
E. baking in a tunnel furnace, wherein during the first baking, the temperature of a first upper fire zone is 160-165 ℃, the temperature of a second zone and a third zone is 165-170 ℃, the temperature of the first lower fire zone, the second zone and the third zone is 130-135 ℃, and the baking time is 7 minutes; when the second time of baking is carried out, the temperature of the first upper fire zone is 150-155 ℃, the temperature of the second upper fire zone is 150-167 ℃, the temperature of the third zone is 165-170 ℃, the temperature of the first lower fire zone is 120-135 ℃, the temperature of the second lower fire zone is 128-135 ℃, the temperature of the third zone is 130-135 ℃, and the baking time is 7-7.5 minutes;
F. cooling, namely cooling to 45-60 ℃ by a cooling tower;
G. and (6) packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010269103.3A CN111296524A (en) | 2020-04-08 | 2020-04-08 | Peony walnut cake and making process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010269103.3A CN111296524A (en) | 2020-04-08 | 2020-04-08 | Peony walnut cake and making process thereof |
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| Publication Number | Publication Date |
|---|---|
| CN111296524A true CN111296524A (en) | 2020-06-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010269103.3A Pending CN111296524A (en) | 2020-04-08 | 2020-04-08 | Peony walnut cake and making process thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004215594A (en) * | 2003-01-16 | 2004-08-05 | Fontaine:Kk | Sponge cake in which edible bird egg such as hen's egg is not contained and method for producing the sponge cake |
| CN103548960A (en) * | 2013-11-04 | 2014-02-05 | 周瑞保 | Making method of nostoc sphaeroids kutz nutritional crisps |
| CN104957215A (en) * | 2015-06-16 | 2015-10-07 | 郑州师范学院 | Bread and processing technology thereof |
| CN105875734A (en) * | 2014-10-09 | 2016-08-24 | 贵州遵义方波园食品有限责任公司 | Rose walnut cake and method for processing same |
| CN107006573A (en) * | 2017-05-03 | 2017-08-04 | 青岛春溢食品有限公司 | A kind of millet walnut cake and preparation method thereof |
| CN108684781A (en) * | 2018-06-22 | 2018-10-23 | 江西农业大学 | A kind of flavor walnut cake |
-
2020
- 2020-04-08 CN CN202010269103.3A patent/CN111296524A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004215594A (en) * | 2003-01-16 | 2004-08-05 | Fontaine:Kk | Sponge cake in which edible bird egg such as hen's egg is not contained and method for producing the sponge cake |
| CN103548960A (en) * | 2013-11-04 | 2014-02-05 | 周瑞保 | Making method of nostoc sphaeroids kutz nutritional crisps |
| CN105875734A (en) * | 2014-10-09 | 2016-08-24 | 贵州遵义方波园食品有限责任公司 | Rose walnut cake and method for processing same |
| CN104957215A (en) * | 2015-06-16 | 2015-10-07 | 郑州师范学院 | Bread and processing technology thereof |
| CN107006573A (en) * | 2017-05-03 | 2017-08-04 | 青岛春溢食品有限公司 | A kind of millet walnut cake and preparation method thereof |
| CN108684781A (en) * | 2018-06-22 | 2018-10-23 | 江西农业大学 | A kind of flavor walnut cake |
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Application publication date: 20200619 |