CN116326625A - Litchi-rose lotus paste stuffing and preparation method thereof - Google Patents
Litchi-rose lotus paste stuffing and preparation method thereof Download PDFInfo
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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
- A21D13/38—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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of lotus paste stuffing preparation, and in particular discloses litchi-rose lotus paste stuffing and a preparation method thereof. The preparation method of the litchi rose lotus paste stuffing comprises the following steps: s1, mixing litchi pulp and lotus paste stuffing, and stirring to prepare litchi lotus paste; s2, parching the litchi lotus paste until the paste is slightly stuck, then adding dried rose petals, crushing and parching the paste to be stuck, and obtaining the litchi-rose lotus paste stuffing. The dried rose petals are added into the litchi rose lotus paste stuffing, so that the stuffing has enough rose fragrance; meanwhile, the litchi rose lotus paste stuffing is prepared by stir-frying fresh litchi pulp, has the special flavor of litchi, and is sweet but not greasy due to the sweetness of the litchi pulp; the stuffing has unique flavor of litchi and rose, can be used as stuffing of various cakes such as moon cakes, and has good practical value and social and economic efficiency.
Description
Technical Field
The invention relates to the technical field of lotus paste stuffing preparation, in particular to litchi-rose lotus paste stuffing and a preparation method thereof.
Background
Litchi (litchiensis sonn.) is a member of the soapberry family, widely distributed in tropical and subtropical areas, and is the most important and characteristic fruit tree species in China, and the area and yield are all global crowns. The litchi fruits are bright in color, rich in fruit fragrance, unique in flavor and rich in nutrition, and have high edible and medicinal values. In traditional Chinese medicine, litchi pulp has long been used as a medicament for treating cough, diarrhea, gastric ulcer, diabetes, dyspepsia and obesity. Early studies showed that many of the health benefits of litchi pulp might be related to its polysaccharides. At present, a great deal of researches report that Litchi Pulp Polysaccharide (LPPs) has various biological activity activities such as antioxidation, immunity improvement and the like and antiproliferation effect on tumor cells. The litchi industry in China is huge, the litchi market time is concentrated, the yield is high, the market is limited for the consumption of fresh litchi in the current season, and besides the fresh litchi is processed into traditional foods such as dried litchi, litchi wine, litchi juice, litchi can heads and the like, the new processing mode and processing way are important.
The rose (Rosa rugosa Thunb) is a bush plant of Rosa genus of Rosaceae family, and the rose has the characteristics of warmth, sweetness and bitterness, has various effects of benefiting qi and nourishing blood, reducing fat and losing weight, relieving liver depression, moisturizing skin and keeping young, and the like, and particularly has the effects of regulating endocrine, activating blood and dissolving stasis, relieving dysmenorrhea, maintaining beauty and keeping young, soothing nerves and aiding sleep for females. As a food and medicine homologous food, the rose has high medicinal value and nutritive value, contains antioxidant active ingredients such as flavone, polyphenol and the like besides being rich in protein, VC, crude dietary fiber, various trace elements and the like, and has certain effects on antithrombotic, anticancer, immunoregulation, free radical removal, aging delaying and the like. The rose is rich in nutrition and pleasant in fragrance. The utilization of the rose in China mainly comprises rough machining and primary machining, and the machining additional value is reduced, so that new rose products are developed, the additional value of the rose is fully improved, the market is further developed, and the method has very important significance.
Lotus paste is a traditional guang type snack filling, is mostly used for making foods with lotus paste flavor characteristics, in particular to a guang type lotus paste filling moon cake which is popular with people. The lotus paste stuffing is prepared with lotus seed, cane sugar and edible oil as main materials and through soaking, steaming, grinding, frying, cooling and other steps.
The lotus paste stuffing is taken as an indispensable consumer product of the traditional lotus paste stuffing moon cake in China, and has wide market prospect. However, the prior art does not report that litchi pulp, dried rose petals and lotus paste stuffing are combined to prepare the litchi rose lotus paste stuffing. Therefore, fresh litchi pulp, dried rose petals and lotus paste stuffing are combined to prepare the litchi-rose lotus paste stuffing, a new direction is developed for processing the litchi and the dried rose petals, a new mode of secondary processing of the litchi and the dried rose petals is developed, nutrition can be balanced through a composite mode, the taste of the product is perfected, the requirements of people on nutrition are met, and the litchi-rose lotus paste stuffing has good nutritional value and market prospect.
Disclosure of Invention
In order to overcome at least one technical problem in the prior art, the invention firstly provides a preparation method of litchi-rose lotus paste stuffing.
The technical scheme of the invention is as follows:
a preparation method of litchi-rose lotus paste stuffing comprises the following steps:
s1, mixing litchi pulp and lotus paste stuffing, and stirring to prepare litchi lotus paste;
s2, parching the litchi lotus paste until the paste is slightly occluded, and then adding dried rose petals for parching and occluded to obtain the litchi-rose lotus paste stuffing.
The invention provides litchi-rose lotus paste stuffing for the first time, which is added with dried rose petals to enable the stuffing to have sufficient rose fragrance; meanwhile, the litchi rose lotus paste stuffing is prepared by stir-frying fresh litchi pulp, has the special flavor of litchi, and is sweet but not greasy due to the sweetness of the litchi pulp; the stuffing has unique flavor of litchi and rose, can be used as stuffing of various cakes such as moon cakes, and has good practical value and social and economic efficiency.
Preferably, in the step S1, the weight ratio of the litchi pulp to the lotus paste stuffing is 1-2:1-3.
Most preferably, in the step S1, the weight ratio of the litchi pulp to the lotus paste stuffing is 1:1.
Preferably, in the step S2, the weight ratio of the dried rose petals to the litchi lotus paste is 1:100-150.
Most preferably, in the step S2, the weight ratio of the dried rose petals to the lychee lotus paste is 1:120.
Preferably, the dried rose petals are crushed dried rose petals.
Preferably, the litchi pulp is fresh litchi pulp.
Preferably, in step S1, a pretreated vegetable oil is also added;
the pretreated vegetable oil is prepared by the following method:
adding the dried rose petals into vegetable oil, soaking for 1-3 hours at 100-150 ℃, and filtering after soaking to obtain the pretreated vegetable oil.
Adding the dried rose petals into vegetable oil, soaking for 2 hours at 120 ℃, and filtering after soaking to obtain the pretreated vegetable oil.
In further researches, the inventor finds that the blood fat reducing effect of the litchi rose lotus paste stuffing can be effectively improved by adding the pretreated vegetable oil soaked in the dried rose petals in the step S1; so that the litchi-rose lotus paste stuffing has a certain health care function.
Further preferably, the weight ratio of the dry rose petals to the vegetable oil is 1:10-20.
Most preferably, the weight ratio of the dry rose petals to the vegetable oil is 1:15.
Preferably, the vegetable oil is selected from wheat germ oil or linseed oil.
Preferably, the vegetable oil is selected from the group consisting of wheat germ oil and linseed oil; wherein the weight ratio of the wheat germ oil to the linseed oil is 1-2:1-2.
The inventor has surprisingly found in further research that the pretreated vegetable oil obtained by soaking the dried rose petals in the wheat germ oil and the linseed oil is selected at the same time, so that the blood fat reducing effect of the prepared litchi-rose lotus paste stuffing can be synergistically improved; the hypolipidemic effect of the stuffing of the litchi, the rose and the lotus paste is obviously higher than that of the pretreated vegetable oil obtained by putting the dried rose petals into the independent wheat germ oil or the independent linseed oil for soaking.
Most preferably, the weight ratio of wheat germ oil to linseed oil is 1:1.
Preferably, the pretreated vegetable oil is prepared by the following method:
adding the dried petals of the rose and the dried lotus leaves into the vegetable oil, soaking for 1-3 hours at 100-150 ℃, and filtering after the soaking is finished to obtain the pretreated vegetable oil.
Most preferably, the pretreated vegetable oil is prepared by the following method:
adding the dried petals of the rose and the dried lotus leaves into the vegetable oil, soaking for 2 hours at 120 ℃, and filtering after the soaking is finished to obtain the pretreated vegetable oil.
The inventors have surprisingly found in further studies that a pretreated vegetable oil is obtained by simultaneously adding dried petals of rose and dried lotus leaves to the vegetable oil and soaking the mixture; the blood lipid reducing effect of the litchi, rose and lotus paste stuffing can be further improved; researches show that the blood fat reducing effect of the stuffing of litchi, rose and lotus paste is further higher than that of the pretreated vegetable oil obtained by adding independent rose petals or independent dried lotus leaves into the vegetable oil for soaking; this illustrates: meanwhile, the pretreated vegetable oil obtained by adding the dried rose petals and the dried lotus leaves into the vegetable oil for soaking can be further synergistically improved to achieve the blood fat reducing effect of the prepared litchi rose lotus paste stuffing.
Preferably, the weight ratio of the total weight of the dried rose petals and the dried lotus leaves to the vegetable oil is 1:10-20.
Most preferably, the weight ratio of the total weight of the dried petals of the rose to the dried lotus leaf to the vegetable oil is 1:15.
Preferably, the weight ratio of the dry petals of the rose to the dry lotus leaves is 1:2-4.
Most preferably, the weight ratio of dry petals of the rose to dry lotus leaves is 1:3.
Preferably, the weight ratio of the pretreated vegetable oil to lotus paste stuffing is 1:10-15.
Most preferably, the weight ratio of the pretreated vegetable oil to the lotus paste filling is 1:12.
The invention also provides litchi-rose lotus paste stuffing prepared by the preparation method.
The beneficial effects are that: the invention provides litchi rose lotus paste stuffing prepared by a brand new method; the method combines the litchi pulp, the dried rose petals and the lotus paste stuffing to prepare the litchi-rose lotus paste stuffing, opens up a new direction for processing the litchi and the dried rose petals, opens up a new mode of secondary processing of the litchi and the dried rose petals, can balance nutrition through a composite mode, improves the taste of the product, and meets the requirements of people on nutrition. In addition, the litchi-rose lotus paste stuffing has rich fragrance components of litchi and rose, and meanwhile, the sweetness of litchi pulp enables the stuffing to be sweet but not greasy; the stuffing has unique flavor of litchi and rose, can be used as stuffing of various cakes such as moon cakes, and has good practical value and social and economic efficiency.
Detailed Description
The present invention is further illustrated below with reference to specific examples, which are not intended to limit the scope of the present invention.
Example 1 preparation of litchi Rose lotus paste filling
S1, mixing fresh litchi pulp and lotus paste stuffing, and stirring to prepare litchi lotus paste; wherein the weight ratio of the fresh litchi pulp to the lotus paste stuffing is 1:1;
s2, parching the litchi lotus paste until the paste is slightly stuck, adding crushed dried rose petals, and parching until the paste is stuck to obtain the litchi rose lotus paste stuffing; the weight ratio of the rose petals to the litchi lotus paste is 1:120.
Example 2 preparation of litchi Rose lotus paste filling
S1, mixing fresh litchi pulp, lotus paste stuffing and pretreated vegetable oil, and stirring to prepare litchi lotus paste; wherein the weight ratio of fresh litchi pulp to lotus paste stuffing is 1:1, and the weight ratio of pretreated vegetable oil to lotus paste stuffing is 1:12;
s2, parching the litchi lotus paste until the paste is slightly stuck, adding crushed dried rose petals, and parching until the paste is stuck to obtain the litchi rose lotus paste stuffing; the weight ratio of the dried rose petals to the litchi lotus paste is 1:120;
in step S1, the pretreated vegetable oil is prepared by the following method:
adding dried rose petals into vegetable oil, soaking for 2 hours at 120 ℃, and filtering after soaking to obtain the pretreated vegetable oil; the weight ratio of the dry rose petals to the vegetable oil is 1:15; the vegetable oil is wheat germ oil.
Example 3 preparation of litchi Rose lotus paste filling
S1, mixing fresh litchi pulp, lotus paste stuffing and pretreated vegetable oil, and stirring to prepare litchi lotus paste; wherein the weight ratio of fresh litchi pulp to lotus paste stuffing is 1:1, and the weight ratio of pretreated vegetable oil to lotus paste stuffing is 1:12;
s2, parching the litchi lotus paste until the paste is slightly stuck, adding crushed dried rose petals, and parching until the paste is stuck to obtain the litchi rose lotus paste stuffing; the weight ratio of the dried rose petals to the litchi lotus paste is 1:120;
in step S1, the pretreated vegetable oil is prepared by the following method:
adding dried rose petals into vegetable oil, soaking for 2 hours at 120 ℃, and filtering after soaking to obtain the pretreated vegetable oil; the weight ratio of the dry rose petals to the vegetable oil is 1:15; the vegetable oil is linseed oil.
Example 4 preparation of litchi Rose lotus paste filling
S1, mixing fresh litchi pulp, lotus paste stuffing and pretreated vegetable oil, and stirring to prepare litchi lotus paste; wherein the weight ratio of fresh litchi pulp to lotus paste stuffing is 1:1, and the weight ratio of pretreated vegetable oil to lotus paste stuffing is 1:12;
s2, parching the litchi lotus paste until the paste is slightly stuck, adding crushed dried rose petals, and parching until the paste is stuck to obtain the litchi rose lotus paste stuffing; the weight ratio of the dried rose petals to the litchi lotus paste is 1:120;
in step S1, the pretreated vegetable oil is prepared by the following method:
adding dried rose petals into vegetable oil, soaking for 2 hours at 120 ℃, and filtering after soaking to obtain the pretreated vegetable oil; the weight ratio of the dry rose petals to the vegetable oil is 1:15; the vegetable oil consists of wheat germ oil and linseed oil in the weight ratio of 1:1.
Example 5 preparation of litchi Rose lotus paste filling
S1, mixing fresh litchi pulp, lotus paste stuffing and pretreated vegetable oil, and stirring to prepare litchi lotus paste; wherein the weight ratio of fresh litchi pulp to lotus paste stuffing is 1:1, and the weight ratio of pretreated vegetable oil to lotus paste stuffing is 1:12;
s2, parching the litchi lotus paste until the paste is slightly stuck, adding crushed dried rose petals, and parching until the paste is stuck to obtain the litchi rose lotus paste stuffing; the weight ratio of the dried rose petals to the litchi lotus paste is 1:120;
in step S1, the pretreated vegetable oil is prepared by the following method:
adding dry lotus leaves into vegetable oil, soaking for 2 hours at 120 ℃, and filtering after soaking to obtain the pretreated vegetable oil; the weight ratio of the dry lotus leaves to the vegetable oil is 1:15; the vegetable oil consists of wheat germ oil and linseed oil in the weight ratio of 1:1.
Example 6 preparation of litchi Rose lotus paste filling
S1, mixing fresh litchi pulp, lotus paste stuffing and pretreated vegetable oil, and stirring to prepare litchi lotus paste; wherein the weight ratio of fresh litchi pulp to lotus paste stuffing is 1:1, and the weight ratio of pretreated vegetable oil to lotus paste stuffing is 1:12;
s2, parching the litchi lotus paste until the paste is slightly stuck, adding crushed dried rose petals, and parching until the paste is stuck to obtain the litchi rose lotus paste stuffing; the weight ratio of the dried rose petals to the litchi lotus paste is 1:120;
in step S1, the pretreated vegetable oil is prepared by the following method:
adding dried petals of rose and dried lotus leaves into vegetable oil, soaking for 2 hours at 120 ℃, and filtering after soaking to obtain the pretreated vegetable oil; the weight ratio of the total weight of the dried rose petals and the dried lotus leaves to the vegetable oil is 1:15; the vegetable oil consists of wheat germ oil and linseed oil in the weight ratio of 1:1.
Experimental example 1 study of aroma components of litchi-rose lotus paste stuffing
Test object: the litchi-rose lotus paste stuffing prepared in example 1
In a solid phase microextraction bottle, 5.0g of a sample to be tested is added, and the sample is extracted for 45min at 80 ℃ by using a 75 mu m PDMS extraction needle, wherein the resolution time of an extraction head is 5min.
The chromatographic column is DB-WAX UI, the carrier gas is high-purity helium (1.0 mL/min), and no flow division is performed. Mass spectrometry conditions: the ionization mode is EI, the electron energy is 70eV, the filament emission current is 0.25mA, the sample inlet temperature is 230 ℃, the detector temperature is 280 ℃, the ion source temperature is 220 ℃, the quadrupole rod temperature is 150 ℃, and the mass scanning range is m/z 47-500. Column temperature program: the column temperature was initially 45℃and maintained for 5min, and the temperature was raised to 120℃at a rate of 10℃per minute for 5min, and the temperature was raised to 230℃at 10℃per minute for 10min.
TABLE 1 analysis results of aroma substances SPME-GC-MS of the finished litchi-rose lotus paste stuffing
As can be seen from the experiments in Table 1, the research on the aroma components of the litchi rose lotus paste stuffing identifies various volatile components mainly comprising terpenes, hydrocarbons, aldehydes, alcohols, acids, phenols, ethers and the like, wherein the alcohols, phenols, aldehydes and the like are used as main flavor substances. The variety of processed products of dried litchi and rose petals is large, aroma is one of important indexes for evaluating the processed products, and different processing modes have different degrees of influence on the processed products. From the data obtained from the experiments, it is also shown that: the dextrorotatory terpene imparts a light fragrance to fresh flowers of the litchi lotus paste stuffing; styrene gives the litchi rose lotus paste an aromatic smell; aldehydes impart fragrance to fruits such as litchi rose lotus paste stuffing, rose fragrance and citrus; alcohols endow litchi rose lotus seed paste with sweet fragrance; 2-acetyl pyrrole gives the fragrance to the litchi, rose and lotus paste stuffing baked food.
Experimental example 2
80 male SD rats with the weight of 350+/-30 g are selected and randomly divided into 8 groups of 10 rats; the test groups are respectively a normal group, a control group and experimental groups 1 to 6; male SD rats of the control group and the experimental group were fed with high-fat diet daily, and male SD rats of the normal group were fed with normal diet daily; meanwhile, male SD rats in experimental groups 1-6 are fed with the litchi rose lotus paste stuffing prepared in examples 1-6 respectively according to the food consumption of 10 g/day; after 42 days of continuous feeding, rats were sacrificed and blood was collected by intraperitoneal veins; next, determining the content of total cholesterol TC and the content of triglyceride TG in serum of each group of male SD rats; the test results are shown in Table 2.
TABLE 2 blood lipid reducing test results of litchi rose lotus paste stuffing
| Type of feeding | TC content (mmol/L) | TG content (mmol/L) | |
| Normal group | Without any means for | 1.68±0.44 | 1.55±0.32 |
| Control group | Without any means for | 9.62±1.01 | 3.17±0.64 |
| Experiment group 1 | Example 1 litchi Rose lotus paste filling | 9.15±0.95 | 3.02±0.61 |
| Experiment group 2 | Example 2 litchi Rose lotus paste filling | 7.75±0.84 | 2.72±0.55 |
| Experiment group 3 | Example 3 litchi Rose lotus paste filling | 7.81±0.88 | 2.89±0.59 |
| Experiment group 4 | Example 4 litchi Rose lotus paste filling | 6.02±0.71 | 2.21±0.50 |
| Experiment group 5 | Example 5 litchi Rose lotus paste filling | 5.58±0.66 | 2.14±0.49 |
| Experiment group 6 | Example 6 litchi Rose lotus paste filling | 3.37±0.58 | 1.75±0.41 |
As can be seen from the blood lipid lowering test results in table 2, the total cholesterol TC content and triglyceride TG content in the serum of the male SD rats of experimental group 1 were not significantly lowered compared with the control group; however, the total cholesterol TC content and triglyceride TG content in the serum of male SD rats of experimental groups 2 and 3 were significantly reduced compared to the control group. This illustrates: the pretreated vegetable oil soaked in the dried rose petals is added in the step S1, so that the blood lipid reducing effect of the litchi rose lotus paste stuffing can be effectively improved.
As can be seen from the blood lipid lowering test results in Table 2, the total cholesterol TC content and the triglyceride TG content in the serum of the male SD rats in the experimental group 4 are further obviously reduced compared with those in the experimental groups 2 and 3; this illustrates: simultaneously, the pretreated vegetable oil obtained by soaking the dried rose petals in the wheat germ oil and the linseed oil is selected, so that the blood fat reducing effect of the prepared litchi rose lotus paste stuffing can be synergistically improved; the hypolipidemic effect of the stuffing of the litchi, the rose and the lotus paste is obviously higher than that of the pretreated vegetable oil obtained by putting the dried rose petals into the independent wheat germ oil or the independent linseed oil for soaking.
From the results of the hypolipidemic test in Table 2, the total cholesterol TC content and triglyceride TG content in the serum of male SD rats of experimental group 6 were significantly reduced even further than those of experimental groups 4 and 5. This illustrates: simultaneously adding the dried rose petals and the dried lotus leaves into vegetable oil to soak the dried rose petals and the dried lotus leaves to obtain pretreated vegetable oil; the blood lipid reducing effect of the litchi, rose and lotus paste stuffing can be further improved; the blood fat reducing effect of the stuffing of the litchi, the rose and the lotus paste is further higher than that of the pretreated vegetable oil obtained by adding the independent rose petals or the independent dried lotus leaves into the vegetable oil for soaking; this also illustrates: meanwhile, the pretreated vegetable oil obtained by adding the dried rose petals and the dried lotus leaves into the vegetable oil for soaking can be further synergistically improved to achieve the blood fat reducing effect of the prepared litchi rose lotus paste stuffing.
Claims (10)
1. The preparation method of the litchi rose lotus paste stuffing is characterized by comprising the following steps of:
s1, mixing litchi pulp and lotus paste stuffing, and stirring to prepare litchi lotus paste;
s2, parching the litchi lotus paste until the paste is slightly occluded, then adding dried rose petals, and parching until the paste is occluded to obtain the litchi-rose lotus paste stuffing.
2. The method for preparing the litchi-rose lotus paste stuffing according to claim 1, wherein in the step S1, the weight ratio of the litchi pulp to the lotus paste stuffing is 1-2:1-3.
3. The method for preparing the litchi-rose lotus paste stuffing according to claim 1, wherein in the step S1, the weight ratio of the litchi pulp to the lotus paste stuffing is 1:1.
4. The method for preparing the litchi-rose lotus paste stuffing according to claim 1, wherein in the step S2, the weight ratio of the dried petals of the rose to the lotus paste is 1:100-150.
5. The method for preparing the litchi-rose lotus paste stuffing according to claim 1, wherein in the step S2, the weight ratio of the dried petals of the rose to the lotus paste is 1:120.
6. The method for preparing the litchi-rose lotus paste stuffing according to claim 1, wherein the pretreated vegetable oil is further added in the step S1;
the pretreated vegetable oil is prepared by the following method:
adding the dried rose petals into vegetable oil, soaking for 1-3 hours at 100-150 ℃, and filtering after soaking to obtain the pretreated vegetable oil.
7. The method for preparing the litchi-rose lotus paste stuffing according to claim 6, wherein the weight ratio of the dried rose petals to the vegetable oil is 1:10-20;
most preferably, the weight ratio of the dry rose petals to the vegetable oil is 1:15.
8. The method for preparing the litchi-rose lotus paste stuffing according to claim 6, wherein the vegetable oil is selected from wheat germ oil and linseed oil.
Preferably, the vegetable oil is selected from the group consisting of wheat germ oil and linseed oil; wherein the weight ratio of the wheat germ oil to the linseed oil is 1-2:1-2.
Most preferably, the weight ratio of wheat germ oil to linseed oil is 1:1.
Preferably, the pretreated vegetable oil is prepared by the following method:
adding the dried petals of the rose and the dried lotus leaves into the vegetable oil, soaking for 1-3 hours at 100-150 ℃, and filtering after the soaking is finished to obtain the pretreated vegetable oil.
Preferably, the weight ratio of the total weight of the dried rose petals and the dried lotus leaves to the vegetable oil is 1:10-20;
most preferably, the weight ratio of the total weight of the dried petals of the rose to the dried lotus leaf to the vegetable oil is 1:15.
Preferably, the weight ratio of the dry petals of the rose to the dry lotus leaves is 1:2-4;
most preferably, the weight ratio of dry petals of the rose to dry lotus leaves is 1:3.
9. The method for preparing the litchi-rose lotus paste stuffing according to claim 6, wherein the weight ratio of the pretreated vegetable oil to the lotus paste stuffing is 1:10-15;
most preferably, the weight ratio of the pretreated vegetable oil to the lotus paste filling is 1:12.
10. The litchi-rose lotus paste stuffing prepared by the preparation method of any one of claims 1 to 9.
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