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Saffron lotus cake and making method thereof

A processing method and saffron technology are applied in the confectionery industry, confectionery, food science, etc., which can solve the problems of unreported processing and utilization of hibiscus cake and the lack of application of saffron, so as to achieve the effect of rich taste and enhanced mutual integration

Inactive Publication Date: 2012-11-21
杜雁恒
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Saffron is rarely used in the food processing industry, and there is no report on the processing and utilization of hibiscus cake

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A saffron hibiscus cake, comprising the following raw materials in parts by weight: 0.1 part of saffron, 27 parts of wheat flour, 22 parts of eggs, 33 parts of vegetable oil, 19 parts of maltose, 14.6 parts of white sugar, 9 parts of honey, 2.2 parts of sesame and 5.5 parts of water .

[0026] The processing method of above-mentioned saffron hibiscus cake comprises the following processing steps:

[0027] (a) Making saffron color juice: put saffron into a container, add 4 parts of hot water into the container containing saffron, the temperature of the hot water is controlled at 80°C, and saffron is soaked in hot water at this temperature for 15 minutes After soaking, pour the saffron and hot water in the container into a 200-mesh filter to filter, remove the saffron solid matter after soaking, use the container to pick up the filtrate to obtain orange-red crystal clear, translucent saffron juice, and set aside ;

[0028] (b) Dough making: wash the eggs, shell the clea...

Embodiment 2

[0036] A saffron hibiscus cake, comprising the following raw materials in parts by weight: 0.15 parts of saffron, 30 parts of wheat flour, 23 parts of eggs, 34 parts of vegetable oil, 20 parts of maltose, 15 parts of brown sugar, 8 parts of honey, 2.5 parts of sesame and 6 parts of water .

[0037] The processing method of above-mentioned saffron hibiscus cake comprises the following processing steps:

[0038] (a) Making saffron color juice: put saffron into a container, add 4 parts of hot water into the container containing saffron, control the temperature of the hot water at 90°C, soak saffron in hot water at this temperature for 15 minutes After soaking, pour the saffron and hot water in the container into a 300-mesh filter to filter, remove the saffron solid matter after soaking, and take the filtrate with a dissolver to obtain orange-red crystal clear, translucent saffron-colored juice. spare;

[0039] (b) Dough making: wash the eggs, shell the cleaned eggs and put them...

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Abstract

Disclosed are saffron lotus cake and a making method thereof. The saffron lotus cake is made from saffron, wheat flour, beaten egg, vegetable oil, malt sugar, white sugar or black sugar, honey, sesame seeds and water. The making method includes the steps of making saffron color juice, dough, dough sheets and dough shreds, frying the shreds, coating paste, frying the sesame seeds and forming; and packaging to the finished lotus cake product. Adding the saffron into the lotus cake can achieve flavor enhancement, aroma enhancement and coloring for the product, confluence of the ingredients can be enhanced, flavor and taste of the product can be improved, egg smell can be removed, and the fragrance is improved synergically. The fried shreds with the saffron are orange in color and crystal-clear. The finished lotus cake is bright and mellow and full and belongs to high-grade food, and market competitiveness of the finished lotus cake can be enhanced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a saffron hibiscus cake and a processing method thereof. Background technique [0002] Saffron is a perennial herbaceous bulb of the genus Saffron of the family Iridaceae. What people use is the style and stigma part of the pistil in its flower. The saffron said in daily life refers to the style and stigma. Saffron is orange-yellow in color and pure. It is a kind of precious Chinese herbal medicine, high-quality food dye and food spice. [0003] Furong Cake is a rectangular, golden-yellow pastry, with a compact interior and well-proportioned pores, and its flavor characteristics are the same as those of Saqima. Furong cake food has the characteristics of loose, soft, fragrant, sweet and crisp. [0004] In traditional crafts, the main raw materials for making hibiscus cakes are: flour, cooking oil, eggs, baking powder, sugar, maltose, and honey. The production method main...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/54
Inventor 杜雁恒
Owner 杜雁恒
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