CN102007955B

CN102007955B - Flower cake stuffing and preparation process thereof

Info

Publication number: CN102007955B
Application number: CN2010105439816A
Authority: CN
Inventors: 高厚基
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-11-15
Filing date: 2010-11-15
Publication date: 2012-06-06
Anticipated expiration: 2030-11-15
Also published as: CN102007955A

Abstract

The invention belongs to the technical field of food processing, and in particular relates to a flower cake stuffing and a production process thereof. The stuffing comprises flower sauce and other auxiliary materials, and is characterized by comprising the following components in part by weight: 40 to 45 parts of rose sauce, 20 to 25 parts of candied wax gourd, 5 to 10 parts of cooked powder and 10 to 15 parts of honey. By optimizing the formula of the traditional cake stuffing and the processing technology, the flavor of the cake is improved, the processing time is shortened, and the white granulated sugar content is reduced, so the cost is reduced, the ratio of the rose sauce to the candied wax gourd in the stuffing is optimized, the stuffing preparation process is improved, mechanical quantitative stuffing preparation is realized on the premise of ensuring the viscosity and mouthfeel of the stuffing, the production efficiency is improved, pollution caused by manual stuffing preparation is reduced, the shelf life of the cake foods is prolonged, and a new field is opened for the cake industry.

Description

Fresh flower cake filling material and manufacture craft thereof

Technical field

The present invention relates to food processing field, especially the prescription of cake stuffing and processing method

Background technology

Yunnan is vegetable kingdom; The big province of flowers, the most of areas sunshine-duration is long, temperature is suitable, air is clean only, soil is pollution-free, to planting various edible flowers natural original advantage is arranged; The plantation of edible rose flower is the most extensive in various flowers; Research according to related data shows that the edible rose flower contains nutritional labelings such as amounts of protein, amino acid, mineral element, fat, total reducing sugar, vitamin C and crude fibre, has good medical value and is worth with health care, meets the diet idea of modern's integration of drinking and medicinal herbs; China just has rose as food composition from ancient times; Be applied to custom in the food, receive liking of the masses deeply, have very high popularity in China.But home built fresh flower cake is easy to generate pollution, has health concerns, and the shelf-life is not long, so need research and development to be fit to prescription and manufacture craft that mechanization is produced.

Summary of the invention

The object of the present invention is to provide a kind of more optimal fresh flower cake of filling a prescription to reach and be fit to the preparation method that the filling material is quantitatively produced in mechanization.

Fresh flower cake filling material of the present invention comprises fresh flower sauce and other auxiliary materials, it is characterized in that various compositions mix according to following weight part ratio: rose paste 40--45 part, wax gourd preserved fruit 20--25 part, ripe powder 5--10 part and honey 10--15 part.

1, the raw material of the making of rose paste (1) making rose paste is plucked the just open nuisanceless rose flower of band dew high-quality like cup-shaped before selecting 8:00 in the morning for use;

(2) fresh flower is selected: pick the flower bud that deflorates, blade and other impurity etc. to the rose of plucking; Flower is stacked in short-term naturally; Let its slight heating, this moment, petal just broke away from holder, and petal is winnowed with a dustpan out with dustpan or directly taken the petal on the flower with hand; Remove yellow pistil with the sieve sieve then, petal is subsequent use;

(3) rub petal and weigh, the roseleaf of per then 100 parts of weight portions adds the white sugar of 40-50 weight portions, and rubbing until petal becomes sticky shape cake body, adds 10-15 part honey again in this process;

(4) ferment and deposit, the rose paste of rubbing is packed into to be sealed in the porcelain container, will be filled to 2/3 of container when rose paste is packed container into, is allowed to condition at spontaneous fermentation under the room temperature, stirs behind the fortnight 1 time, and it is edible to break a seal after 6 months;

2, wax gourd preserved fruit is diced

Must choose jaundice earlier before use, mouldy and rotten part abandons; It is subsequent use that the wax gourd preserved fruit of high-quality is diced with dicer, and the size of wax gourd preserved fruit fourth is about 5 * 5 * 5mm ³, cut subsequent use;

3, various batchings are weighed according to following weight part ratio

Rose paste 40--45 part, wax gourd preserved fruit 20--25 part, ripe powder 5--10 part and honey 10--15 part must be in strict accordance with requiring to carry out weigh batching, will carry out the work such as protection and identity marking of raw material simultaneously;

4, puddle evenly

Various batchings are dropped into successively in order, and the time of puddling was controlled at 5--8 minute, until mixing thoroughly;

5, mechanical compression molding

Specification according to product on make-up machine is carried out filler compression moulding, and relative error can not surpass 2g between each product, will carry out protective treatment to the product that suppresses, and waits for subsequent use.

Through optimization, improve the local flavor of cake in the present invention, shorten process time, reduce white sugar content traditional cake stuffing prescription and processing technology; Thereby reduce cost, optimized the ratio of each component in the filling material, improve stuffing making process; Guaranteeing filling material viscosity, filling is quantitatively made in realization mechanization under the prerequisite of mouthfeel, enhances productivity; Reduce the pollution that manual system filling brings, prolong the shelf life of moon cake, for the cake industry is opened up new field.

Production technology of the present invention is compared with traditional handicraft; Adopted the filling material mechanical-moulded; Significantly reduce staff and the chance that the filling material directly contacts, increased foodsafety greatly, in cake, incorporated fragrance and the nutritional labeling of rose; Thereby formed that a kind of color and luster is bright, mouthfeel is mellow, food and oiliness, nutritious cake stuffing, can be widely used in the processing of Yunnan formula moon cake and other cake class.

The specific embodiment

Embodiment 1: be fit to the elderly: rose paste 40Kg, wax gourd preserved fruit 25 Kg, ripe powder 8Kg and honey 10Kg.

1, the raw material of the making (1) of the making 1 of rose paste, rose paste making rose paste is plucked the just open nuisanceless rose flower of band dew high-quality like cup-shaped before selecting 8:00 in the morning for use;

(3) rub petal and weigh, get the 100Kg roseleaf, add the white sugar of 40Kg, rubbing until petal becomes sticky shape cake body, at the 15kg honey that this process adds, and the use amount of strict control sugar;

2, wax gourd preserved fruit is diced

3, the weighing of various batchings

Rose paste 40Kg, wax gourd preserved fruit 25 Kg, ripe powder 8Kg and honey 10Kg.Must be in strict accordance with requiring to carry out weigh batching, to carry out the work such as protection and identity marking of raw material simultaneously;

4, puddle evenly

Various batchings are dropped into successively in order, and the time of puddling was controlled at 5--8 minute, was main to mix thoroughly.

5, mechanical compression molding

This prescription is fit to the elderly.

Embodiment 2: be fit to popular crowd, rose paste 45Kg, wax gourd preserved fruit 20 Kg, ripe powder 7Kg and honey 15Kg make according to the method for embodiment 1.

Claims

1. a fresh flower cake filling material comprises fresh flower sauce and other auxiliary materials, it is characterized in that rose paste 40--45 part, wax gourd preserved fruit 20--25 part, ripe powder 5--10 part and honey 10--15 part of weight part ratio is made according to following steps:

The making of step 1, rose paste

(1) raw material of making rose paste selects for use the preceding band of just opening like cup-shaped of plucking of 8:00 in the morning to reveal the nuisanceless rose flower of high-quality;

(2) fresh flower is selected: pick the flower bud that deflorates, blade and other impurity to the rose of plucking; Flower is stacked in short-term naturally; Let its slight heating, this moment, petal just broke away from holder, and petal is winnowed with a dustpan out with dustpan or directly taken the petal on the flower with hand; Remove yellow pistil with the sieve sieve then, petal is subsequent use;

Step 2, wax gourd preserved fruit are diced

Must choose jaundice earlier before use, mouldy and rotten part abandons; It is subsequent use that the wax gourd preserved fruit of high-quality is diced with dicer, and the size of wax gourd preserved fruit fourth is 5 * 5 * 5mm ³, cut subsequent use;

Step 3, various batching are weighed according to following weight part ratio

Rose paste 40--45 part, wax gourd preserved fruit 20--25 part, ripe powder 5--10 part and honey 10--15 part must will be carried out the protection and the identity marking work of raw material simultaneously in strict accordance with requiring to carry out weigh batching;

Step 4, puddle evenly

Various batchings are dropped into successively in order, and the time of puddling was controlled at 5--8 minute, was main to mix thoroughly;

Step 5, mechanical compression molding