The invention belongs to the technical field of
food processing, and in particular relates to a flower cake stuffing and a production process thereof. The stuffing comprises flower sauce and other auxiliary materials, and is characterized by comprising the following components in part by weight: 40 to 45 parts of rose sauce, 20 to 25 parts of candied
wax gourd, 5 to 10 parts of cooked
powder and 10 to 15 parts of honey. By optimizing the formula of the traditional cake stuffing and the
processing technology, the
flavor of the cake is improved, the
processing time is shortened, and the white granulated
sugar content is reduced, so the cost is reduced, the ratio of the rose sauce to the candied
wax gourd in the stuffing is optimized, the stuffing preparation process is improved, mechanical quantitative stuffing preparation is realized on the premise of ensuring the
viscosity and
mouthfeel of the stuffing, the production efficiency is improved,
pollution caused by manual stuffing preparation is reduced, the
shelf life of the cake foods is prolonged, and a new field is opened for the cake industry.