CN106213216A - The preparation method of sweet-scented cake - Google Patents
The preparation method of sweet-scented cake Download PDFInfo
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- CN106213216A CN106213216A CN201610599729.4A CN201610599729A CN106213216A CN 106213216 A CN106213216 A CN 106213216A CN 201610599729 A CN201610599729 A CN 201610599729A CN 106213216 A CN106213216 A CN 106213216A
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- osmanthi fragrantis
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Abstract
The invention provides the preparation method of a kind of sweet-scented cake, specifically include following steps: gather fresh Flos Osmanthi Fragrantis, and cryopreservation；It is carried out described Flos Osmanthi Fragrantis processing；Use Flos Osmanthi Fragrantis extracting solution to soak described Flos Osmanthi Fragrantis, obtain Flos Osmanthi Fragrantis immersion；Mixed powder is mixed homogeneously with described Flos Osmanthi Fragrantis immersion, obtains powder ball；Described powder ball after adding described viscosifier is processed sizing, obtains described sweet-scented cake；Overcoming sweet-scented cake taste of the prior art single, nutrition is the most single, second-rate, the problem that the shelf-life is the shortest.
Description
Technical field
The present invention relates to food technology field, particularly relate to the preparation method of a kind of sweet-scented cake.
Background technology
Sweet-scented cake is to be the delicious cake that raw material is made with various rice flour, sugar and Flos Osmanthi Fragrantis, is a kind of characteristic snack.
Sweet-scented cake delicious food is tasty and refreshing, and way is simple, and kind is varied, meets the people's various demands for taste.Sweet-scented cake moulding is complete
Whole, thickness is uniform, and tissue moistens soft, fine and smooth, and taste is fragrant and sweet good to eat, has strong Flos Osmanthi Fragrantis delicate fragrance, even if eating up, fragrance
The most prolonged do not dissipate, therefore and deeply liked by common people.
But, sweet-scented cake taste of the prior art is single, and nutrition is the most single, second-rate, and the shelf-life is the shortest.
Summary of the invention
Based on this, it is necessary to provide a kind of preparation method that can prepare shelf-life longer sweet-scented cake.
The preparation method of a kind of sweet-scented cake, comprises the steps:
Gather fresh Flos Osmanthi Fragrantis, and cryopreservation；
It is carried out described Flos Osmanthi Fragrantis processing；
Use Flos Osmanthi Fragrantis extracting solution to soak described Flos Osmanthi Fragrantis, obtain Flos Osmanthi Fragrantis immersion；
Mixed powder is mixed homogeneously with described Flos Osmanthi Fragrantis immersion, obtains powder ball；
Described powder ball is processed sizing, obtains described sweet-scented cake.
Wherein in an embodiment, before being carried out described Flos Osmanthi Fragrantis processing, carry out described Flos Osmanthi Fragrantis standing and thaw
Operation.
Wherein in an embodiment, the described persistent period standing operation of thawing is 15min～20min.
Wherein in an embodiment, at a temperature of 20 DEG C～25 DEG C, carry out described standing defrosting operation.
Wherein in an embodiment, use Flos Osmanthi Fragrantis cleaning and sterilizing agent that described Flos Osmanthi Fragrantis is carried out described cleaning treatment.
Wherein in an embodiment, described Preset Time is 2.3 hours.
Wherein in an embodiment, the persistent period of described cleaning treatment is 10 seconds～43 seconds.
The preparation method of above-mentioned sweet-scented cake comprises the steps: to gather fresh Flos Osmanthi Fragrantis, and cryopreservation；To described Flos Osmanthi Fragrantis
It is carried out processing；Use Flos Osmanthi Fragrantis extracting solution to soak described Flos Osmanthi Fragrantis, obtain Flos Osmanthi Fragrantis immersion；By mixed powder and described Flos Osmanthi Fragrantis immersion
Mix homogeneously, obtains powder ball；Described powder ball after adding described viscosifier is processed sizing, obtains described sweet-scented cake；Gram
Having taken sweet-scented cake taste of the prior art single, nutrition is the most single, second-rate, the problem that the shelf-life is the shortest.
Accompanying drawing explanation
Fig. 1 is the flow chart of steps of the preparation method of the sweet-scented cake of an embodiment.
Detailed description of the invention
Understandable, below in conjunction with the accompanying drawings to the present invention for enabling the above-mentioned purpose of the present invention, feature and advantage to become apparent from
Detailed description of the invention be described in detail.Elaborate a lot of detail in the following description so that fully understanding this
Bright.But the present invention can implement to be much different from alternate manner described here, and those skilled in the art can be not
Doing similar improvement in the case of running counter to intension of the present invention, therefore the present invention is not limited by following public being embodied as.
Such as, the preparation method of a kind of sweet-scented cake, comprise the steps: to gather fresh Flos Osmanthi Fragrantis, and cryopreservation；To institute
State Flos Osmanthi Fragrantis to be carried out processing；Use Flos Osmanthi Fragrantis extracting solution to soak described Flos Osmanthi Fragrantis, obtain Flos Osmanthi Fragrantis immersion；By mixed powder and described osmanthus
Flower extract mix homogeneously, obtains powder ball；Described powder ball is processed sizing, obtains described sweet-scented cake.
Such as, the preparation method of the sweet-scented cake of another embodiment, comprise the steps: to gather fresh Flos Osmanthi Fragrantis, and low
Temperature preserves；It is carried out described Flos Osmanthi Fragrantis processing；Cleaned described Flos Osmanthi Fragrantis is carried out pretreatment；Use Flos Osmanthi Fragrantis extracting solution
Soak described Flos Osmanthi Fragrantis, obtain Flos Osmanthi Fragrantis immersion；Mixed powder is mixed homogeneously with described Flos Osmanthi Fragrantis immersion, obtains powder ball；To described powder
Group ferments；Described powder ball after fermentation adds viscosifier；Described powder ball after adding described viscosifier is processed
Sizing, obtains described sweet-scented cake；At described sweet-scented cake surface smear sweet-scented cake antistaling agent.
Such as, the preparation method of the sweet-scented cake of another embodiment, comprise the steps: S110: gather fresh Flos Osmanthi Fragrantis,
And cryopreservation；S120: be carried out described Flos Osmanthi Fragrantis processing；S130: cleaned described Flos Osmanthi Fragrantis is carried out pretreatment；
S140: use Flos Osmanthi Fragrantis extracting solution to soak described Flos Osmanthi Fragrantis, obtain Flos Osmanthi Fragrantis immersion；S150: mixed powder is mixed with described Flos Osmanthi Fragrantis immersion
Close uniformly, obtain powder ball；S160: described powder ball is fermented；S170: the described powder ball after fermentation adds viscosifier；
S180: the described powder ball after adding described viscosifier is processed sizing, obtains sweet-scented cake；And for example, described preparation method exists
Further comprising the steps of S190 after step S180: at described sweet-scented cake surface smear sweet-scented cake antistaling agent.
In order to further illustrate the preparation method of above-mentioned sweet-scented cake, such as, refer to Fig. 1, an embodiment of the present invention
The preparation method of sweet-scented cake, comprises the steps:
S110: gather fresh Flos Osmanthi Fragrantis, and cryopreservation.
The quality preparing the raw material of sweet-scented cake, i.e. Flos Osmanthi Fragrantis is even more important, it is to be ensured that its quality, and must also retain osmanthus simultaneously
The fragrance of flower, accordingly, it would be desirable to gather fresh Flos Osmanthi Fragrantis.It should be understood that at normal temperatures, Flos Osmanthi Fragrantis is easily lost fragrance, withers,
In order to preferably preserve Flos Osmanthi Fragrantis, the method using cryopreservation Flos Osmanthi Fragrantis.
Such as, at a temperature of 2 DEG C～8 DEG C, described Flos Osmanthi Fragrantis is carried out cryopreservation；And for example, 2 DEG C～the temperature of 5 DEG C
Under, described Flos Osmanthi Fragrantis is carried out cryopreservation；And for example, at a temperature of 5 DEG C, described Flos Osmanthi Fragrantis is carried out cryopreservation.
S120: be carried out described Flos Osmanthi Fragrantis processing.
Flos Osmanthi Fragrantis after collection, due to its growth characteristic, can remain worm's ovum, antibacterial etc., simultaneously because the use of some pesticide,
Flos Osmanthi Fragrantis surface can be made to remain some pesticide.Therefore, for the foodsafety of sweet-scented cake, need Flos Osmanthi Fragrantis is carried out,
For removing or reduce residual worm's ovum, antibacterial and the farm chemical ingredients etc. on described Flos Osmanthi Fragrantis surface.
Such as, before being carried out described Flos Osmanthi Fragrantis processing, carry out described Flos Osmanthi Fragrantis standing operation of thawing；And for example, described
The persistent period standing operation of thawing is 15min～20min；And for example, at a temperature of 20 DEG C～25 DEG C, carry out described standing and solve
Freeze operation.
In order to improve the cleaning and sterilizing effect to Flos Osmanthi Fragrantis, such as, use Flos Osmanthi Fragrantis cleaning and sterilizing agent that described Flos Osmanthi Fragrantis is carried out clearly
Wash process；Such as, described Flos Osmanthi Fragrantis cleaning and sterilizing agent includes each component of following mass parts: oxalic acid 2.2 parts～5 parts, ethanol 3 parts～
6 parts, potassium citrate 1.1 parts～2.4 parts, sodium bicarbonate 0.2～1.5 parts, Sal 0.5 part～4.5 parts, tablet vinegar 0.1～2 parts,
Calcium hypochlorite 0.01 part～0.05 part, 0.3 part～0.8 part of Mytilus edulis shell powder and water 40～80 parts.And for example, described Flos Osmanthi Fragrantis is cleaned and disappears
Toxic agent includes each component of following mass parts: oxalic acid 2.2 parts～5 parts, ethanol 3 parts～6 parts, potassium citrate 1.1 parts～2.4 parts,
Sodium bicarbonate 0.2～1.5 parts, Sal 0.5 part～4.5 parts, tablet vinegar 0.1～2 parts, calcium hypochlorite 0.01 part～0.05 part, sugarcane
Sugar fatty acid ester 0.02 part～0.42 part, 0.3 part～0.8 part of Mytilus edulis shell powder, DL-sodium malate 1 part～6 parts, Flos Lonicerae 2 parts
～7 parts, Herba Eupatorii 2 parts～6 parts, 1 part～4 parts of Pericarpium Citri Reticulatae Viride, Folium catalpae ovatae 1 part～4.5 parts, Rhizoma Alismatis 1 part～3.4 parts, Flos Chrysanthemi Indici 3 parts～7 parts,
Herba Asari 3 parts～5.5 parts, Herba Lobeliae Chinensis 5 parts～7.1 parts, Herba Bidentis Bipinnatae 6 parts～8.4 parts, Rhizoma Atractylodis 2 parts～5 parts, Herba Houttuyniae 4 parts～5.4
Part and water 40～80 parts.
The Flos Osmanthi Fragrantis cleaning and sterilizing agent using the most each component can remove or reduce the residual worm's ovum on described Flos Osmanthi Fragrantis surface, thin
Bacterium and farm chemical ingredients, it is possible to improve the quality of sweet-scented cake further.Wherein, its of described oxalic acid and described Flos Osmanthi Fragrantis cleaning and sterilizing agent
After his component is compounding, it is possible to pesticide, heavy metal and the bacterium colony on Flos Osmanthi Fragrantis surface is played preferable cleaning performance, and can be preferably
Extend the holding time of Flos Osmanthi Fragrantis, provide longer phase buffer to subsequent operation.Additionally, ethanol and described Flos Osmanthi Fragrantis cleaning and sterilizing agent
After other components are compounding, it is possible to organic agricultural chemicals is played preferable solute effect, further, in preparation process, find ethanol
During too high levels, easily affect the fragrance of described Flos Osmanthi Fragrantis, therefore, when the mass fraction 3 parts～6 parts of described ethanol, it is possible to rise
To preferable cleaning performance, and can preferably retain the fragrance of described Flos Osmanthi Fragrantis.Secondly, described potassium citrate plays a removal huge sum of money
The effect of the chelating agent belonged to, after it is compounding with other components of described Flos Osmanthi Fragrantis cleaning and sterilizing agent, it is possible to described Flos Osmanthi Fragrantis surface
Heavy-metal residual plays preferable removal effect.Further, described Flos Lonicerae, Herba Eupatorii, Pericarpium Citri Reticulatae Viride, Folium catalpae ovatae, Rhizoma Alismatis, Flos Chrysanthemi Indici,
After Herba Asari, Herba Lobeliae Chinensis, Herba Bidentis Bipinnatae, Rhizoma Atractylodis and Herba Houttuyniae are compounding with other components of described Flos Osmanthi Fragrantis cleaning and sterilizing agent, it is possible to institute
State the microorganism of Flos Osmanthi Fragrantis remained on surface to have and preferably suppress killing action, the effect removing Flos Osmanthi Fragrantis surface bacteria can be played.
Such as, the described Flos Osmanthi Fragrantis cleaning and sterilizing agent of an embodiment includes each component of following mass parts: oxalic acid 2.5 parts,
Ethanol 3.6 parts, potassium citrate 1.7 parts, sodium bicarbonate 0.5 part, Sal 1.2 parts, tablet vinegar 0.5 part, calcium hypochlorite 0.03 part, sugarcane
Sugar fatty acid ester 0.03 part, 0.32 part of Mytilus edulis shell powder, DL-sodium malate 1.5 parts, Flos Lonicerae 2.4 parts, Herba Eupatorii 2.4 parts, Pericarpium Citri Reticulatae Viride
1.5 parts, Folium catalpae ovatae 2.1 parts, Rhizoma Alismatis 1.6 parts, Flos Chrysanthemi Indici 3.2 parts, Herba Asari 3.5 parts, Herba Lobeliae Chinensis 5.4 parts, Herba Bidentis Bipinnatae 6.6 parts, Rhizoma Atractylodis
2.4 parts, Herba Houttuyniae 4.6 parts and 54 parts of water.
During it should be noted that use above-mentioned Flos Osmanthi Fragrantis cleaning and sterilizing agent to carry out described cleaning treatment, the time needs moderate, as
This, it is possible to for preferably keeping fragrance and the nutrition of described Flos Osmanthi Fragrantis self, such as, the persistent period of described cleaning treatment is 10
Second～43 seconds；And for example, the time of described cleaning treatment is 10 seconds～31 seconds；And for example, the time of described cleaning treatment is 16 seconds, as
This, it is possible to obtain preferably cleaning performance, and the loss of Flos Osmanthi Fragrantis Middle nutrition and fragrance can be reduced.
Such as, after using described Flos Osmanthi Fragrantis cleaning and sterilizing agent that Flos Osmanthi Fragrantis is cleaned, need again Flos Osmanthi Fragrantis to be carried out with water.Example
As, described water includes clear water or sterilized water or tap water, for improving the quality of described Flos Osmanthi Fragrantis.
S130: cleaned described Flos Osmanthi Fragrantis is carried out pretreatment.
Cleaned described Flos Osmanthi Fragrantis is carried out pretreatment, it is possible to be more beneficial for the preparation of follow-up Flos Osmanthi Fragrantis immersion.
Such as, described pretreatment operation specifically includes following steps: put in clear water by described Flos Osmanthi Fragrantis, e.g., and described Flos Osmanthi Fragrantis
It is 0.1 with the mass ratio of clear water: (10～15), afterwards, described Flos Osmanthi Fragrantis is carried out crushing operation, obtain Flos Osmanthi Fragrantis suspension.
In order to preserve the nutrition in Flos Osmanthi Fragrantis as far as possible, such as, it is placed in advance in Flos Osmanthi Fragrantis in the clear water of-5 DEG C～10 DEG C temperature protecting
Deposit 2h～2.5h, carry out crushing operation the most again, so, the loss of Flos Osmanthi Fragrantis nutrition when can reduce crushing operation.And for example, will
The soaked liquid of Flos Osmanthi Fragrantis is placed in advance in the clear water at a temperature of 4.2 DEG C preserving 2h, then carries out crushing operation, so, the battalion in Flos Osmanthi Fragrantis
Support loss control preferable.
Wherein, grinding mode can be diversified, can choose soy bean milk making machine, it is also possible to selects cooking machine, it is not limited to this,
As long as can reaching that Flos Osmanthi Fragrantis smashing is become little granule thus producing the purpose of Flos Osmanthi Fragrantis suspension.
If being appreciated that crushing process is too violent, the nutritive loss of Flos Osmanthi Fragrantis can be caused, in order to reduce pulverizing, Flos Osmanthi Fragrantis being sought
Support impact, such as, described crushing process be divided into the first pulverizing, second pulverize, the 3rd pulverizing, wherein said first pulverize be
550 revs/min, the time is 2.5 minutes, and wherein the second pulverizing is 2200 revs/min, and the time is 2 minutes, and wherein the 3rd pulverizing is
5100 revs/min, the time is 2 minutes, so, it is possible to reduce the mesotrophic loss of Flos Osmanthi Fragrantis, and can improve the powder of described Flos Osmanthi Fragrantis
Broken effect, is more beneficial for the preparation of follow-up Flos Osmanthi Fragrantis immersion.
S140: use Flos Osmanthi Fragrantis extracting solution to soak described Flos Osmanthi Fragrantis, obtain Flos Osmanthi Fragrantis immersion.
Add to described Flos Osmanthi Fragrantis extracting solution by pretreated described Flos Osmanthi Fragrantis will be carried out, it is possible to obtain quality more preferably
Flos Osmanthi Fragrantis immersion, for improving the overall quality of described sweet-scented cake.
In order to improve the quality of described Flos Osmanthi Fragrantis immersion further, such as, described Flos Osmanthi Fragrantis extracting solution contains following mass component:
Sal 20 parts～25 parts, Chinese liquor 0.5 part～0.7 part, vitamin C 0.5 part～5 parts, citric acid 0.5 part～5 parts, vinegar 0.5 part
～5 parts and 100 parts～250 parts of water.
Above-mentioned Flos Osmanthi Fragrantis extracting solution use to the stronger Sal 20 parts～25 parts of Cell permeable, Chinese liquor 0.5 part～0.7 part and
Vinegar 0.5 part～5 parts, it is possible to preferably nutritional labeling and the flavor component of described Flos Osmanthi Fragrantis are extracted, additionally, by adding
Vitamin C 0.5 part～5 parts and citric acid 0.5 part～5 parts can also preferably preserve nutritional labeling that described Flos Osmanthi Fragrantis contains and
Flavor component.
It is appreciated that Flos Osmanthi Fragrantis, after pulverizing, is not pulverized in the Flos Osmanthi Fragrantis of large grained thoroughly possibly together with substantial amounts of osmanthus
Flower nutrition and fragrance, in order to the nutrition and fragrance enabling the Flos Osmanthi Fragrantis of large grained discharges, use Flos Osmanthi Fragrantis suspension and mend
The mode filling Flos Osmanthi Fragrantis extracting solution enables the oarse-grained nutrition of Flos Osmanthi Fragrantis and fragrance to discharge.Such as, such as, described Flos Osmanthi Fragrantis is extracted
Liquid is 1 with described Flos Osmanthi Fragrantis suspension vol ratio: (6～7), and e.g., volume ratio is 1: 6.5.
S150: mixed powder is mixed homogeneously with described Flos Osmanthi Fragrantis immersion, obtains powder ball.
After described Flos Osmanthi Fragrantis immersion being mixed with mixed powder, then carry out rubbing or other hybrid modes, it is possible to obtain
Powder ball, in subsequent operation, prepares described sweet-scented cake.
In order to improve local flavor and the nutritive value of described sweet-scented cake, such as, described mixed powder includes Semen phaseoli radiati powder, Oryza glutinosa
At least one in powder, Self-raising flour, white sugar, brown sugar, Mel, red date powder, sweet potato powder and peameal.
In order to obtain the most described powder ball of quality, for improving the overall nutritional labeling of described sweet-scented cake and mouthfeel, example
As, described powder ball includes each component of following mass parts: Semen phaseoli radiati powder 35 parts～47 parts, glutinous rice flour 20 parts～28 parts, Self-raising flour
11 parts～18 parts, white sugar 4 parts～6 parts, 2 parts～5 parts of brown sugar, Mel 2～4 parts, red date powder 2.5～4.5 parts, sweet potato starch
2.2 parts～4.8 parts, peameal 1.5～5.5 parts and Flos Osmanthi Fragrantis immersion 45 parts～60 parts.
By each component of as above mass parts being carried out compounding mixing, it is possible to obtain the most described powder ball of quality, be used for
Improve the overall nutritional labeling of described sweet-scented cake and mouthfeel.
And for example, the described powder ball of an embodiment includes each component of following mass parts: Semen phaseoli radiati powder 40 parts, glutinous rice flour 25
Part, Self-raising flour 15 parts, white sugar 4.5 parts, 2.5 parts of brown sugar, Mel 3.5 parts, red date powder 2.8 parts, sweet potato starch 3.1 parts, pea
Semen Glycines powder 2.2 parts, Flos Osmanthi Fragrantis immersion 55 parts.
By each component of as above mass parts being carried out compounding mixing, it is possible to obtain the most described powder of quality further
Group, for improving the overall nutritional labeling of described sweet-scented cake and mouthfeel.
It should be noted that the seed that Semen phaseoli radiati powder is leguminous plant Semen phaseoli radiati through water mill process obtained by starch, Semen phaseoli radiati sweet in the mouth,
Cool in nature, have heat clearing away, detoxify, effect of fire of dispelling, be that China's traditional Chinese medical science is commonly used to solve a herb of multiple food or drug intoxication, summer
In autumn, Semen phaseoli radiati powder is the good merchantable brand of eliminating toxin and beautifying the skin.Oryza glutinosa sweet in the mouth, warm in nature, enter spleen, stomach, lung meridian；Glutinous rice flour food has invigorating middle warmer benefit
Gas, strengthening the spleen and nourishing the stomach, only effect of sweating due to debility, to Deficiency and coldness of spleen and stomach, it to be off one's feed, abdominal distention diarrhoea has certain mitigation；Oryza glutinosa has receipts
Puckery effect, to frequent micturition, night sweat has preferable food therapy effect.Self-raising flour refers to moisture content 13.8%, thick protein less than 8.5%
Flour, therefore muscle degree is weak, is commonly used to make soft taste, the cake of tissue looseness, shortbread type biscuit, steamed roll etc..Mel is a kind of
Nutritious natural nourishing food, is also one of the most frequently used tonic, and Mel contains many with human serum concentration comparable
Plant multiple organic acid and the trace element of useful health such as inorganic salt and vitamin, ferrum, calcium, copper, manganese, potassium, phosphorus, Yi Jiguo
Sugar, glucose, amylase, oxidase, reductase etc., have nourishing, moisturize, detoxify, effect of beauty face-whitening-nourishing, loosening bowel to relieve constipation,
Fine to children's treatment of cough effect.Fructus Jujubae is the king in Fructus Jujubae, is optimal healthy pollution-free food, the contained battalion of Fructus Jujubae
Supporting the abundantest, it contains protein, fat, saccharide, cellulose；Several amino acids and calcium, phosphorus, ferrum, potassium, sodium, magnesium, chlorine, iodine, recklessly
Radix Raphani element, thiamine, riboflavin, nicotinic acid；Vitamin C, Citrin, vitamin E etc.；Record according to Compendium of Materia Medica: " Fructus Jujubae sweet in the mouth
Nontoxic, main heart pathogen, regulating the spleen and stomach is supported spleen, flat gastric qi, logical nine orifices, is helped 12 warps ".By the powder using above-mentioned mass component to work it out
The last sweet-scented cake prepared of group, nutritious, mouthfeel is soft, good smell.
S160: described powder ball is fermented.
By described powder ball is fermented, it is possible to make the mouthfeel of the described sweet-scented cake using described powder ball to prepare
Softer.
Such as, using yeast that described powder ball is carried out fermentation operation, the mouthfeel that the powder ball after fermentation is worked it out is more
Suitably.In order to promote saccharomycetic ferment effect, such as, described saccharomycetic addition is 0.5%～2.5%, fermentation time
It it is 40 minutes～80 minutes, if described fermentation time is 45 minutes；Described fermentation temperature is 37.2 DEG C～37.5 DEG C, e.g., described
Fermentation temperature is 37.2 DEG C, and so, the sweet-scented cake prepared has the softest mouthfeel.And for example, the most saccharomycetic add
Dosage is 1.35%, and fermentation time is 51 minutes, and fermentation temperature is 37.2 DEG C, and so, the mouthfeel of the sweet-scented cake prepared is crisp
Soft properly, taste good.
S170: the described powder ball after fermentation adds viscosifier.
Gluing profit and suitable mouthfeel to improve described sweet-scented cake, the described powder ball after fermentation adds viscosifier, additionally,
Viscosifier are added, it is possible to increase the plasticity of the shape of described powder ball by the described powder ball after described fermentation, follow-up
The processing sizing of described sweet-scented cake.
Glue profit and suitable mouthfeel to improve described sweet-scented cake, and improve the plasticity of described powder ball, such as, described
Viscosifier include each component of following mass parts: sodium alginate 2 parts～5 parts, sodium carboxymethyl cellulose 1 part～3.5 parts, carrageenan
4 parts～8 parts, 3 parts～6 parts of agar, 5 parts～8 parts of gelatin, sucrose ester 6 parts～9 parts, fatty acid esters of sorbitan 4 parts～7 parts,
Xanthan gum 7 parts～11 parts, casein 4 parts～7 parts, sodium polyacrylate 4 parts～7 parts, Konjac glucomannan 5 parts～8 parts, chitin 1 part～4
Part, peel of Citrus reticulata Blanco pectin 2 parts～5 parts, 1 part～5 parts of lecithin and 82 parts～95 parts of water.
The described viscosifier using the most each component add to described powder ball, it is possible to increase described sweet-scented cake is viscous to be moistened and suitable
Suitable mouthfeel, and improve the plasticity of described powder ball.
Such as, further, obtain preferable thickening effect to give sweet-scented cake, and keep good mouthfeel more preferable
Fixed effect and more excellent mouthfeel, such as, described viscosifier include each component of following mass parts: sodium alginate 2.2
Part, sodium carboxymethyl cellulose 1.4 parts, carrageenan 4.7 parts, 3.4 parts of agar, 6.1 parts of gelatin, sucrose ester 7.5 parts, anhydro sorbitol
Fatty acid ester 4.4 parts, xanthan gum 8.3 parts, casein 5.1 parts, sodium polyacrylate 4.6 parts, Konjac glucomannan 5.8 parts, chitin 2.2
Part, peel of Citrus reticulata Blanco pectin 2.5 parts, 1.4 parts of lecithin and 91 parts of water.So, the shape of sweet-scented cake, loft are all preferable, and mouth
Sense softness.
It should be noted that sodium alginate is possible not only to play solidification, stable is dried and the effect such as gelation, and Sargassum
Class colloid contains nutrient-edible fiber that a kind of human body is indispensable, to preventing colon cancer, cardiovascular diseases, obesity and
The accumulation in vivo such as lead, cadmium has auxiliary curative effect effect, is a kind of excellent edible additive, both can improve sweet-scented cake matter
Amount, increases varieties and designs, and can increase again the nutritional labeling of sweet-scented cake, improves the economic worth of sweet-scented cake.Carboxymethyl cellulose
The honeycomb of sodium scalable sweet-scented cake is uniform, reduces and falls slag, increases Bulk Volume, also can improve the retentiveness of sweet-scented cake, strengthens osmanthus
The mouthfeel of flower cake.By using the viscosifier of said components, sweet-scented cake obtains preferable thickening effect, and good in taste.
Such as, after described powder ball adds viscosifier, also described powder ball is beaten and rub operation, be used for improving thickening
Agent mixes further with other components in described powder ball；And for example, beating described in and rubbing time of operation is 2min～5min；Again
As, described in beat that to rub time of operation be 3min～5min；And for example, beating described in and rubbing time of operation is 4.5min.
S180: the described powder ball after adding described viscosifier is processed sizing, obtains sweet-scented cake.
After described powder ball is processed sizing, it is possible to obtain described sweet-scented cake.
Such as, after described powder ball is processed sizing, operation of also described powder ball being boiled, it is used for obtaining described osmanthus
Flower cake, such as, described in operation of boiling include steaming and decocting or fried, certainly, according to individual's taste, it is also possible to select the side of boiling flexibly
Formula.
Such as, described processing crystallization operation specifically includes following steps: after described powder ball adds salad oil, carry out rubbing holding
Operation, then, puts into powder ball in mould and extrudes.In order to obtain good mouthfeel, such as, described salad oil and described powder
The mass ratio of group is 0.1: (30～45), e.g., mass ratio is 0.1: 35.
In order to keep nutrition and the fragrance of Flos Osmanthi Fragrantis etc. in sweet-scented cake, and obtain good sweet-scented cake loft and mouthfeel, example
As, what the described powder ball after described processing sizing also carried out the first steaming and decocting operation and the second steaming and decocting successively cooks operation, wherein,
The temperature of described first steaming and decocting operation is 81 DEG C, and described first digestion time operation continues 15min；Described second steaming and decocting operation
Temperature is 98 DEG C, and the time of described second steaming and decocting operation is 18min, is grasped by described first steaming and decocting operation and described second steaming and decocting
The laddering steaming and decocting made, the described sweet-scented cake prepared is the most homogeneous, fluffy uniformly, and well maintain in sweet-scented cake
Nutrition and fragrance.
S190: at described sweet-scented cake surface smear sweet-scented cake antistaling agent.
By at described sweet-scented cake surface smear sweet-scented cake antistaling agent, it is possible to improve the storage life of described sweet-scented cake further
Limit, is more beneficial for selling and storage.
Such as, after described sweet-scented cake surface smear sweet-scented cake antistaling agent, described sweet-scented cake is carried out cold preservation；And for example, institute
The temperature stating cold preservation is 3 DEG C～5.5 DEG C；And for example, the temperature of described cold preservation is 3 DEG C～4.5 DEG C；The temperature of described cold preservation is 3.5
Degree Celsius, so can prolong the shelf-life of raw described sweet-scented cake further.
In order to extend the shelf-life of described sweet-scented cake further, additionally it is possible to guarantee the quality of described sweet-scented cake, and to human body
Having no side effect, such as, described sweet-scented cake antistaling agent includes each component of following mass parts: chitosan 0.05 part～0.21 part,
Lysozyme 0.05 part～0.4 part, citric acid 0.1 part～0.3 part and glycine 0.1 part～0.4 part.And for example, described sweet-scented cake is protected
The fresh dose of each component including following mass parts: chitosan 0.05 part～0.21 part, lysozyme 0.05 part～0.4 part, citric acid 0.1
Part～0.3 part, glycine 0.1 part～0.4 part, nisin (Nisin) 0.05 part～0.25 part, tea polyphenols 0.05 part～0.35
Part, 0.05 part～0.37 part of ascorbic acid, polylysine 0.05 part～0.28 and sodium diacetate 0.05 part～0.34 part.
The described sweet-scented cake antistaling agent using the most each component spreads upon the surface of sweet-scented cake, it is possible to extend described further
The shelf-life of sweet-scented cake, additionally it is possible to guarantee the quality of described sweet-scented cake, and to human non-toxic's side effect.
And for example, the described sweet-scented cake antistaling agent of an embodiment includes each component of following mass parts: chitosan 0.11 part,
Lysozyme 0.14 part, citric acid 0.2 part, glycine 0.15 part, nisin (Nisin) 0.14 part, tea polyphenols 0.13 part, anti-bad
Hematic acid 0.31 part, polylysine 0.1 part and sodium diacetate 0.08 part.By selecting the sweet-scented cake antistaling agent of said components, Flos Osmanthi Fragrantis
The preservation and effect of cake is more preferably.
It should be noted that lysozyme is a kind of nontoxic, harmless and the highest high alkali protein of safety, and have one
Fixed health-care effect, it can not only optionally decompose microorganism, and the most not act on other material, and this enzyme is to gram
Bacillus subtilis, micrococcus radiodurans have strength decomposition, to escherichia coli, the common change leather orchid such as coccus and vibrio parahaemolyticus
Family name's negative bacterium also has a certain degree of dissolution, and it is used in combination with glycine etc., is greatly improved its antiseptic effect, this
Outward, nisin (Nisin) is nisin, is the antibiotics of secretion in a kind of streptococcus acidi lactici metabolic process, its tool
There is the strongest bactericidal action, owing to Nisin is a peptide species, after it is edible, quickly become aminoacid by pancreas milk reducing protease digesting, because of
And, Nisin is the antiseptics for natural food that a kind of comparison is safe.Polylysine is a kind of polypeptide with bacteriostasis efficacy, has
Broad-spectrum antibacterial effect, all has antibacterial work to gram positive bacteria, gram negative bacteria, fungus and some thermostability bud pole bacterium etc.
With.By using the sweet-scented cake antistaling agent of said components, it is possible to extend the shelf-life of sweet-scented cake, to human non-toxic's side effect.
After being appreciated that use sterilized water dissolves described sweet-scented cake antistaling agent, spread upon sweet-scented cake surface uniformly, i.e.
The shelf-life of sweet-scented cake can be extended.
The preparation method of above-mentioned sweet-scented cake is as follows: S110: gather fresh Flos Osmanthi Fragrantis, and cryopreservation；S120:
It is carried out described Flos Osmanthi Fragrantis processing；S130: cleaned described Flos Osmanthi Fragrantis is carried out pretreatment；S140: use Flos Osmanthi Fragrantis to carry
Take immersion and steep described Flos Osmanthi Fragrantis, obtain Flos Osmanthi Fragrantis immersion；S150: mixed powder is mixed homogeneously with described Flos Osmanthi Fragrantis immersion, obtains powder ball；
S160: described powder ball is fermented；S170: the described powder ball after fermentation adds viscosifier；S180: described thickening will be added
Described powder ball after agent is processed sizing, obtains sweet-scented cake；S190: at described sweet-scented cake surface smear sweet-scented cake antistaling agent,
Shelf-life longer sweet-scented cake can be prepared.
It should be noted that " part " of the respective embodiments described above include kilogram, gram, milligram, rise and the measurement unit such as milliliter,
And in each embodiment, the implication that described " part " represents is identical or different.
Embodiment described above only have expressed the several embodiments of the present invention, and it describes more concrete and detailed, but also
Therefore the restriction to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that, for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into the guarantor of the present invention
Protect scope.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (7)
1. the preparation method of a sweet-scented cake, it is characterised in that comprise the steps:
Gather fresh Flos Osmanthi Fragrantis, and cryopreservation；
It is carried out described Flos Osmanthi Fragrantis processing；
Use Flos Osmanthi Fragrantis extracting solution to soak described Flos Osmanthi Fragrantis, obtain Flos Osmanthi Fragrantis immersion；
Mixed powder is mixed homogeneously with described Flos Osmanthi Fragrantis immersion, obtains powder ball；
Described powder ball is processed sizing, obtains described sweet-scented cake.
The preparation method of sweet-scented cake the most according to claim 1, it is characterised in that described Flos Osmanthi Fragrantis is being carried out process
Before, carry out described Flos Osmanthi Fragrantis standing operation of thawing.
The preparation method of sweet-scented cake the most according to claim 2, it is characterised in that described standing thaw operation lasting time
Between be 15min～20min.
The preparation method of sweet-scented cake the most according to claim 3, it is characterised in that at a temperature of 20 DEG C～25 DEG C, enter
Row is described stands operation of thawing.
The preparation method of sweet-scented cake the most according to claim 1, it is characterised in that use Flos Osmanthi Fragrantis cleaning and sterilizing agent to described
Flos Osmanthi Fragrantis carries out described cleaning treatment.
The preparation method of sweet-scented cake the most according to claim 5, it is characterised in that described Preset Time is 2.3 hours.
The preparation method of sweet-scented cake the most according to claim 1, it is characterised in that the persistent period of described cleaning treatment is
10 seconds～43 seconds.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610599729.4A CN106213216A (en) | 2016-07-26 | 2016-07-26 | The preparation method of sweet-scented cake |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610599729.4A CN106213216A (en) | 2016-07-26 | 2016-07-26 | The preparation method of sweet-scented cake |
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ID=57534643
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| CN201610599729.4A Withdrawn CN106213216A (en) | 2016-07-26 | 2016-07-26 | The preparation method of sweet-scented cake |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850396A (en) * | 2018-06-07 | 2018-11-23 | 深圳市安德堂生物科技有限公司 | A kind of preparation method of crystal osmanthus cake |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038127A (en) * | 2009-10-26 | 2011-05-04 | 郭旭东 | Wormwood rice cake |
| CN102488065A (en) * | 2011-12-29 | 2012-06-13 | 骆慧文 | Making method of flower-scented coconut milk rice cake |
| CN104026319A (en) * | 2014-06-22 | 2014-09-10 | 俞华 | Sweet-scented osmanthus cake and preparation method thereof |
-
2016
- 2016-07-26 CN CN201610599729.4A patent/CN106213216A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038127A (en) * | 2009-10-26 | 2011-05-04 | 郭旭东 | Wormwood rice cake |
| CN102488065A (en) * | 2011-12-29 | 2012-06-13 | 骆慧文 | Making method of flower-scented coconut milk rice cake |
| CN104026319A (en) * | 2014-06-22 | 2014-09-10 | 俞华 | Sweet-scented osmanthus cake and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850396A (en) * | 2018-06-07 | 2018-11-23 | 深圳市安德堂生物科技有限公司 | A kind of preparation method of crystal osmanthus cake |
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