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Rose cake and preparation method thereof

A technology for cakes and roses, applied in the field of rose cakes and their preparation, can solve the problems that rose cakes are difficult to meet the requirements of the taste and taste of cakes, and rose cakes are difficult to be favored, and achieve high taste and nutritional value, rich taste, and unpleasant taste. single effect

Inactive Publication Date: 2016-10-26
DEJIANG TODAY FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Even so, the mouthfeel of the rose cake prepared by it is still difficult to meet people's requirements for the mouthfeel and taste of the pastry, so that the product of its rose cake is still difficult to obtain people's favor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of rose pastry, raw material composition by weight is 20kg of glutinous rice, 5kg of rose, 5kg of tea, 0.1kg of salt, 1kg of wood ginger, 1kg of unstrained spirits.

[0022] The raw material of the fragrant unstrained spirits is composed of 5 kg of wine fermented grains, 0.5 kg of corn flour, 0.6 kg of wheat flour, 0.01 kg of aromatic yeast, and 0.1 kg of thirteen spice powder.

[0023] The preparation method of the fragrant unstrained spirits is to mix the fermented unstrained spirits and corn flour evenly, add aromatic yeast, and incubate and treat it at room temperature for 10 hours, then add wheat flour and thirteen spice powder, stir evenly, Store at a temperature of 4°C.

[0024] Above-mentioned rose cake preparation method, comprises the following steps:

[0025] (1) Grind glutinous rice into powder, pass through a 50-mesh sieve, and set aside;

[0026] (2) Mix tea and roses, add wood ginger and fermented grains, adjust the temperature to 40°C for 1 hour...

Embodiment 2

[0029] A kind of rose pastry, raw material composition by weight is 30kg of glutinous rice, 8kg of rose, 8kg of tea, 0.3kg of salt, 3kg of wood ginger, 3kg of unstrained spirits.

[0030] The raw material of the fragrant unstrained spirits is composed of 7kg of wine fermented grains, 0.9kg of corn flour, 0.8kg of wheat flour, 0.03kg of aromatic yeast, and 0.7kg of thirteen spice powder.

[0031] The preparation method of the fragrant unstrained spirits is to mix the fermented unstrained spirits and corn flour evenly, add aromatic yeast, and incubate and treat it at room temperature for 20 hours, then add wheat flour and thirteen spice powder, stir evenly, Store it at a temperature of 5°C.

[0032] Above-mentioned rose cake preparation method, comprises the following steps:

[0033] (1) Grind glutinous rice into powder, pass through a 70-mesh sieve, and set aside;

[0034] (2) Mix tea and roses, add wood ginger and fermented grains, adjust the temperature to 60°C for 3 hours ...

Embodiment 3

[0037] A kind of rose pastry, raw material composition by weight is 25kg of glutinous rice, 7kg of rose, 6kg of tea, 0.2kg of salt, 2kg of wood ginger, 2kg of unstrained spirits.

[0038] The raw material of the fragrant unstrained spirits is composed of 6kg of wine fermented grains, 0.7kg of corn flour, 0.7kg of wheat flour, 0.02kg of aromatic yeast, and 0.5kg of thirteen spice powder.

[0039] The preparation method of the fragrant unstrained spirits is to mix the fermented unstrained spirits and corn flour evenly, add aromatic yeast, and incubate and treat it at room temperature for 15 hours, then add wheat flour and thirteen spice powder, stir evenly, Store it at a temperature of 5°C.

[0040] Above-mentioned rose cake preparation method, comprises the following steps:

[0041] (1) Grind glutinous rice into powder, pass through a 60-mesh sieve, and set aside;

[0042] (2) Mix tea and roses, add wood ginger and fermented grains, adjust the temperature to 50°C for 2 hours ...

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PUM

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Abstract

The present invention relates to the technical field of cake manufactures and particularly relates to a rose cake and a preparation method thereof. By mixing glutinous rice, rose flowers, tea, edible salt, litsea pungens and flavoring fermented grains, the rose cake is rich in nutrition, can fully utilize the rose flowers, and does not need the dried roses. The preparation technology is shortened in processes and reduced in costs, can effectively enable the efficacies of nourishing skins and beautifying features, and clearing heat and removing toxins of the rose flowers to be reflected, realizes the synergies with nutrients of tea polyphenols, etc. in tea leaves, and enhances the health-care efficacies of the cakes. Besides, the cakes are rich in tastes, and have relative low mellow and tea flavor and improved mouthfeel.

Description

technical field [0001] The invention relates to the technical field of cake making, in particular to a rose cake and a preparation method thereof. Background technique [0002] Rose cake is a famous traditional folk cake snack. It is mainly made of glutinous rice flour and roses, supplemented with white syrup for sweetening, and then processed by steaming, roasting, and frying. The method is simple but not easy to preserve. At present, there are few modern rose cake products on the market, which are single in variety, lack aesthetic feeling, and the cake is too sticky and tastes bad. [0003] In view of this, some researchers have made further research on rose cake. The natural green main ingredients glutinous rice, roses, cocoa powder and other ingredients are used as raw materials and produced by new technology. Natural green healthy food. Even so, the mouthfeel of the rose cake prepared by it is still difficult to satisfy people's requirements for the mouthfeel and tast...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 张运齐
Owner DEJIANG TODAY FOOD CO LTD
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