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Rose flower cakes and preparation method thereof

A technology for roses and rose petals, applied in confectionery, confectionery industry, function of food ingredients, etc., can solve problems such as difficulty in storage, and achieve the effects of improving storage time, relieving pressure and increasing stability

Inactive Publication Date: 2018-11-30
新野县恒怡农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[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, frying, etc. The method is simple but not easy to preserve.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of rose flower cake, the raw material composition by mass is 20 kg of black sesame seeds, 20 kg of walnut kernels, 20 kg of rose jam, 10 kg of gelatin, 4 kg of peach gum, and 4 kg of rose petals.

[0022] The gelatin is edible gelatin, and the gelatin contains protein: 85-90%, oil content: ≤0.1%, ash content: 0.5-1%.

[0023] The peach gum is a light yellow viscous liquid obtained by chemical reaction of peach tree oil naturally secreted from peach trees, which is soaked in water, removed from impurities, and dried in the sun. When used, wash and soak hair and soak for more than 12 hours , Pick out impurities.

[0024] Also comprise the preparation method of described rose sauce, concrete steps comprise:

[0025] Step 1: Flower picking. The quality of rose jam depends largely on the degree of opening of the flowers. Pick the cup-shaped flowers with dew that have just opened before 8:00 in the morning;

[0026] Step 2: Flower selection, remove the buds and leave...

Embodiment 2

[0034] A kind of rose flower cake, raw material composition by mass is 30 kg of black sesame seeds, 30 kg of walnut kernels, 30 kg of rose jam, 20 kg of gelatin, 6 kg of peach gum, 6 kg of rose petals.

[0035] The gelatin is edible gelatin, and the gelatin contains protein: 85-90%, oil content: ≤0.1%, ash content: 0.5-1%.

[0036] The peach gum is a light yellow viscous liquid obtained by chemical reaction of peach tree oil naturally secreted from peach trees, which is soaked in water, removed from impurities, and dried in the sun. When used, wash and soak hair and soak for more than 12 hours , Pick out impurities.

[0037] Also comprise the preparation method of described rose sauce, concrete steps comprise:

[0038] Step 1: Flower picking. The quality of rose jam depends largely on the degree of opening of the flowers. Pick the cup-shaped flowers with dew that have just opened before 8:00 in the morning;

[0039] Step 2: Flower selection, remove the buds and leaves from t...

Embodiment 3

[0047] A kind of rose flower cake, the raw material composition by mass is 25 kg of black sesame seeds, 25 kg of walnut kernels, 25 kg of rose jam, 15 kg of gelatin, 5 kg of peach gum, and 5 kg of rose petals.

[0048] The gelatin is edible gelatin, and the gelatin contains protein: 85-90%, oil content: ≤0.1%, ash content: 0.5-1%.

[0049] The peach gum is a light yellow viscous liquid obtained by chemical reaction of peach tree oil naturally secreted from peach trees, which is soaked in water, removed from impurities, and dried in the sun. When used, wash and soak hair and soak for more than 12 hours , Pick out impurities.

[0050] Also comprise the preparation method of described rose sauce, concrete steps comprise:

[0051] Step 1: Flower picking. The quality of rose jam depends largely on the degree of opening of the flowers. Pick the cup-shaped flowers with dew that have just opened before 8:00 in the morning;

[0052]Step 2: Flower selection, remove the buds and leaves...

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PUM

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Abstract

The invention discloses rose flower cakes. Measured by mass, the rose flower cakes are prepared from the following raw materials: 20-30 kilograms of black sesame seeds, 20-30 kilograms of walnut kernels, 20-30 kilograms of rose jam, 10-20 kilograms of gelatin, 4-6 kilograms of peach gum, and 4-6 kilograms of rose flower petal. Measured by mass, the rose flower cakes are specifically prepared fromthe following raw materials: 25 kilograms of black sesame seeds, 25 kilograms of walnut kernels, 25 kilograms of rose jam, 15 kilograms of gelatin, 5 kilograms of peach gum, and 5 kilograms of rose flower petal. A preparation method of the rose flower cakes specifically comprises the following steps: S1, beating the rose flower petal and the walnut kernels by using a food processor so as to obtainfine powder; S2, pouring the fine powder into a bowl, carrying out stirring so as to obtain a uniform mixture, sequentially adding the rose jam, the black sesame seeds, the gelatin and the peach guminto the mixture with uniform stirring respectively performed, and continuing stirring until loose powder which can be clutched into a ball is obtained; and S3, kneading the loose powder into balls ofwhich the weight is 20 grams per ball, putting the balls into moon cake moulds, carrying out pressing so as to obtain molded cake bases, lightly pushing the molded cake bases out, and carrying out steaming.

Description

technical field [0001] The invention relates to the technical field of rose flower cake preparation, in particular to a rose flower 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. [0003] Roses are rich in a variety of nutrients and are edible, but most of the nutrients are easily lost as the flowers wither. This application uses fresh roses to make rose sauce for storage, combined with the combination of rose petals to make up The withering of roses causes the problem of a sharp drop in nutrition, so as to ensure that the nutritional value does not decrease, it can be eaten all year round; by adding edible gelatin, the edible gelatin is used as a gelling agent, which can effectively increase the stability ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/44A23G3/42
CPCA23G3/42A23G3/44A23G3/48A23V2002/00A23V2200/30
Inventor 田丽刘志省王红蕾赵磊付晓丽
Owner 新野县恒怡农业科技有限公司
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