CN107691581A - A kind of preparation method of rose cake - Google Patents
A kind of preparation method of rose cake Download PDFInfo
- Publication number
- CN107691581A CN107691581A CN201711069255.3A CN201711069255A CN107691581A CN 107691581 A CN107691581 A CN 107691581A CN 201711069255 A CN201711069255 A CN 201711069255A CN 107691581 A CN107691581 A CN 107691581A
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- CN
- China
- Prior art keywords
- rose
- preparation
- dough
- parts
- flour
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Classifications
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- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
-
- 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
- A21D2/362—Leguminous plants
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of preparation method of rose cake, and it is mainly mixed and made into dough by Self- raising flour, glutinous rice flour, analysis for soybean powder, using the Flos Rosae Rugosas pollen after processing as fillings, will finally toast and produces in dough feeding baking box；Compared with prior art, the rose cake formula of the present invention is reasonable, preparation method is easy, the taste and mouthfeel of cake filling are improved by adding Flos Rosae Rugosas pollen, makes fresh flower fragrance more natural strong, and with very high nutritive values such as vitamin, Rosa Damascanas, its manufactured rose cake is soft, delicate mouthfeel, just melt in the mouth, it is loved by consumers.
Description
Technical field
The present invention relates to a kind of preparation method of rose cake, belong to food processing technology field.
Background technology
Rose is early in Sui-Tang bines just by the favor of imperial palace high official；Its flower is mainly used in viewing and admiring, eat and refining
Essence attar of rose；It is rose sweetness and bitterness, warm-natured, there are a variety of medical values, the effect of it is most obvious is regulating the flow of vital energy Xie Yu, promoting blood circulation to remove blood stasis
And menstruction regulating and pain relieving, in addition, the rose property of medicine is gentle, the flower and root just opened can be used as medicine, and be capable of conscience blood vessels, the Shu Fa of the foster people of temperature
Internal strongly fragrant gas, play calmness, pacify, antidepressant effect.Rose contains various trace elements, and Vitamin C content is high, rose
Flower can make various refreshments, such as rose candy, rose flower cake, rose-tee, cider, rose pickles, rose cream.
The species of cake filling is of all kinds in existing food processing, and people will to the taste of cake filling, mouthfeel, nutritive value etc.
More and more higher is sought, and industrializes large-scale production and requires that its preparation technology should be simply efficient；Useful fresh flower conduct on the market
The cake filling of primary raw material, but its processing technology is rough, the nutritive value of one side cake filling is not high, the mouth of another aspect cake filling
Taste and mouthfeel be not good enough.
The content of the invention
In order to alleviate shortcomings and deficiencies of the prior art, it is an object of the invention to provide a kind of preparation side of rose cake
Method.
The present invention adopts the following technical scheme that：
The preparation method of rose cake, specifically includes following steps：
（1）New fresh-rose is gathered, after cleaning up, is first put into immersion 20-25 hours in 10%-15% aqueous citric acid solutions, so
Rose is pulled out afterwards, is then placed in blanching in steam, described blanching temperature is 50-70 DEG C, and blanching time is 5-10 minutes；
Then decoction is mixed with syrup, until liquid glucose boils dry completely, the rose after cooling carries out drying milling, drying temperature 90-
95 DEG C, drying time is 30-50 minutes, and described syrup prepares syrup with boiling water, and sugar, water ratio are 1:20-25；
（2）Self- raising flour, glutinous rice flour, analysis for soybean powder are weighed, by 5-8:2-3:1 mixed proportion mixes；
（3）The preparation of auxiliary material：Butter 40-60 parts by weight are weighed, is beaten with electric mixer to turning white, then adds white sand thereto
Sugared 35-40 parts, egg pulp 30-35 parts, tea-seed oil 10-15 parts, edible salt 20-25 parts, at the uniform velocity stir, and butter egg milk is made
Paste；
（4）By step（3）Manufactured auxiliary material adds step（2）In mixed flour, the mixing ratio of described auxiliary material and mixed flour
Example is 1:15-20；It is dry yeast and appropriate deionized water that 3.5%-4.0% is accessed after mixing, adjusts the aqueous of compound
8wt%-10wt% is measured, puts the 70-80min that fermented in proofing box, temperature control is at 27-32 DEG C in proofing box；
（5）The dough fermented is taken out, dough is gently rubbed into light, type processed is suppressed, then by step（1）Flos Rosae Rugosas pollen is as fillings
Wrap into dough, it is impossible to broken skin occur and give the game away phenomenon, finally dough is sent into baking box and toasts 15-20min, baking temperature is
190-210℃。
Described blanching temperature is 60 DEG C, and blanching time is 10 minutes.
Described Self- raising flour, glutinous rice flour, analysis for soybean powder press 6:2.5:1 mixed proportion mixes.
Described dough, which is sent into baking box, toasts 18min, and baking temperature is 200 DEG C.
Beneficial effects of the present invention：
Compared with prior art, rose cake of the invention formula is reasonable, and preparation method is easy, is improved by adding Flos Rosae Rugosas pollen
The taste and mouthfeel of cake filling, make fresh flower fragrance more natural strong, and there is the very high nutritive values such as vitamin, Rosa Damascana,
Its manufactured rose cake is soft, delicate mouthfeel, just melt in the mouth, is loved by consumers.
Embodiment
Embodiment 1：The preparation method of rose cake, specifically includes following steps：
（1）New fresh-rose is gathered, after cleaning up, is first put into 10% aqueous citric acid solution and soaks 22 hours, then by rose
Flower is pulled out, is then placed in blanching in steam, and described blanching temperature is 60 DEG C, and blanching time is 10 minutes；Then mixed with syrup
Close and decoct, until liquid glucose boils dry completely, the rose after cooling carries out drying milling, and drying temperature is 90 DEG C, and drying time is
40 minutes, described syrup prepared syrup with boiling water, and sugar, water ratio are 1:22；
（2）Self- raising flour, glutinous rice flour, analysis for soybean powder are weighed, by 6:2.5:1 mixed proportion mixes；
（3）The preparation of auxiliary material：The parts by weight of butter 50 are weighed, is beaten with electric mixer to turning white, then adds white granulated sugar thereto
35 parts, 30 parts of egg pulp, 12 parts of tea-seed oil, 22 parts of edible salt, at the uniform velocity stir, butter egg milk paste be made；
（4）By step（3）Manufactured auxiliary material adds step（2）In mixed flour, the mixing ratio of described auxiliary material and mixed flour
Example is 1:18；Access 3.5% i.e. dry yeast and appropriate deionized water after mixing, the water content 10wt% of compound is adjusted,
The 75min that fermented in proofing box is put, temperature control is at 30 DEG C in proofing box；
（5）The dough fermented is taken out, dough is gently rubbed into light, type processed is suppressed, then by step（1）Flos Rosae Rugosas pollen is as fillings
Wrap into dough, it is impossible to broken skin occur and give the game away phenomenon, finally dough is sent into baking box and toasts 18min, baking temperature 200
℃。
Claims (4)
1. a kind of preparation method of rose cake, it is characterised in that specifically include following steps：
（1）New fresh-rose is gathered, after cleaning up, is first put into immersion 20-25 hours in 10%-15% aqueous citric acid solutions, so
Rose is pulled out afterwards, is then placed in blanching in steam, described blanching temperature is 50-70 DEG C, and blanching time is 5-10 minutes；
Then decoction is mixed with syrup, until liquid glucose boils dry completely, the rose after cooling carries out drying milling, drying temperature 90-
95 DEG C, drying time is 30-50 minutes, and described syrup prepares syrup with boiling water, and sugar, water ratio are 1:20-25；
（2）Self- raising flour, glutinous rice flour, analysis for soybean powder are weighed, by 5-8:2-3:1 mixed proportion mixes；
（3）The preparation of auxiliary material：Butter 40-60 parts by weight are weighed, is beaten with electric mixer to turning white, then adds white sand thereto
Sugared 35-40 parts, egg pulp 30-35 parts, tea-seed oil 10-15 parts, edible salt 20-25 parts, at the uniform velocity stir, and butter egg milk is made
Paste；
（4）By step（3）Manufactured auxiliary material adds step（2）In mixed flour, the mixing ratio of described auxiliary material and mixed flour
Example is 1:15-20；It is dry yeast and appropriate deionized water that 3.5%-4.0% is accessed after mixing, adjusts the aqueous of compound
8wt%-10wt% is measured, puts the 70-80min that fermented in proofing box, temperature control is at 27-32 DEG C in proofing box；
（5）The dough fermented is taken out, dough is gently rubbed into light, type processed is suppressed, then by step（1）Flos Rosae Rugosas pollen is as fillings
Wrap into dough, it is impossible to broken skin occur and give the game away phenomenon, finally dough is sent into baking box and toasts 15-20min, baking temperature is
190-210℃。
2. the preparation method of rose cake according to claim 1, it is characterised in that described blanching temperature is 60 DEG C,
Blanching time is 10 minutes.
3. the preparation method of rose cake according to claim 1, it is characterised in that described Self- raising flour, glutinous rice flour,
Analysis for soybean powder presses 6:2.5:1 mixed proportion mixes.
4. the preparation method of rose cake according to claim 1, it is characterised in that described dough is sent into baking box
18min is toasted, baking temperature is 200 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711069255.3A CN107691581A (en) | 2017-11-03 | 2017-11-03 | A kind of preparation method of rose cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711069255.3A CN107691581A (en) | 2017-11-03 | 2017-11-03 | A kind of preparation method of rose cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107691581A true CN107691581A (en) | 2018-02-16 |
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ID=61177774
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711069255.3A Pending CN107691581A (en) | 2017-11-03 | 2017-11-03 | A kind of preparation method of rose cake |
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| Country | Link |
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| CN (1) | CN107691581A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108812807A (en) * | 2018-07-28 | 2018-11-16 | 唯珍（北京）食品科技有限公司 | A kind of freezing rose cookie and preparation method thereof |
| CN109769899A (en) * | 2019-01-30 | 2019-05-21 | 云南云味坊食品有限公司 | A kind of fresh peony flower moon cake and its manufacture craft |
| CN113693197A (en) * | 2021-09-03 | 2021-11-26 | 宗德志 | Preparation method of fresh flower modern cake |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106386974A (en) * | 2016-08-25 | 2017-02-15 | 曲靖师范学院 | Production method of corn-fresh rose flower shortcakes |
| 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 |
| CN106942321A (en) * | 2017-03-29 | 2017-07-14 | 王宝生 | A kind of refrigerant fresh rose flower cake of health and preparation method thereof |
-
2017
- 2017-11-03 CN CN201711069255.3A patent/CN107691581A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106386974A (en) * | 2016-08-25 | 2017-02-15 | 曲靖师范学院 | Production method of corn-fresh rose flower shortcakes |
| 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 |
| CN106942321A (en) * | 2017-03-29 | 2017-07-14 | 王宝生 | A kind of refrigerant fresh rose flower cake of health and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108812807A (en) * | 2018-07-28 | 2018-11-16 | 唯珍（北京）食品科技有限公司 | A kind of freezing rose cookie and preparation method thereof |
| CN109769899A (en) * | 2019-01-30 | 2019-05-21 | 云南云味坊食品有限公司 | A kind of fresh peony flower moon cake and its manufacture craft |
| CN113693197A (en) * | 2021-09-03 | 2021-11-26 | 宗德志 | Preparation method of fresh flower modern cake |
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| PB01 | Publication | ||
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Application publication date: 20180216 |