Sakura flavor mochi and preparation method thereof

A cherry blossom and taste technology, applied in the field of cherry blossom-flavored mochi and its preparation, can solve the problems of easy loss of flower fragrance and nutrients, inability to process cherry blossoms, short flowering period of cherry blossoms, etc., and achieves balanced water and oil balance, reasonable ratio, and sweet taste. non-greasy effect

Inactive Publication Date: 2014-03-26
武汉市仟吉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Due to the short flowering period of cherry blossoms, the fragrance of flowers and nutrients are easily lost, and it is not easy to store. Therefore, there is a prejudice that cherry blossoms cannot be processed into pastry foods in the existing food processing field.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Accurately weigh the raw materials in proportion: 50g water, 50g flour, 50g starch, 50g whipped cream, 5g milk, 5g oil, 5g egg, 4g sugar, 1g natural cherry blossom essence, 1g cherry blossom powder.

[0036] (2) Stir the flour, starch, milk and oil evenly;

[0037] (3) Add eggs and water and stir evenly to form a dough. After stirring, the temperature of the dough is 20°C;

[0038] (4) Squeeze the dough in step (3) onto a baking tray; each with a diameter of 4 cm, 32 grams each;

[0039] (5) Bake the dough: control the temperature of the oven to be heated to 190°C, the temperature to be lowered to 200°C, and the baking time to be 20 minutes;

[0040] (6) Cool the product obtained in the aforementioned step (5) at 20°C to form a semi-finished product;

[0041] (7) Mix the whipped cream, sugar and cherry blossom natural essence, and then send it to a specific gravity of 0.33;

[0042] (8) Squeeze (7) into the semi-finished product of (6), and sprinkle sakura powder...

Embodiment 2

[0045] (1) Accurately weigh the raw materials in proportion: 120g of water, 100g of flour, 100g of starch, 100g of light cream, 40g of milk, 40g of oil, 30g of eggs, 20g of sugar, 10g of natural cherry blossom essence, and 5g of cherry blossom powder.

[0046] (2) Stir the flour, starch, milk and oil evenly;

[0047] (3) Add eggs and water and stir evenly to form a dough. After stirring, the temperature of the dough is 25°C;

[0048] (4) Squeeze the dough in step (3) onto a baking tray; each with a diameter of 4.5 cm, 34 grams each;

[0049] (5) Bake the dough: control the temperature of the oven to 150°C, the temperature to 220°C, and the baking time to 15 minutes;

[0050] (6), cooling the product obtained in the aforementioned step (5) at 5°C to form a semi-finished product;

[0051] (7) Mix the whipped cream, sugar and cherry blossom natural essence, and then send it to a specific gravity of 0.27;

[0052] (8) Squeeze (7) into the semi-finished product of (6), and sprin...

Embodiment 3

[0055] (1) Accurately weigh the raw materials in proportion: 80g flour, 64g water, 20g starch, 95g whipped cream, 15g milk, 20g fat, 10g egg, 10g sugar, 2g cherry blossom natural extract essence, 2.5g cherry blossom powder.

[0056] (2) Stir the flour, starch, milk and oil evenly;

[0057] (3) Add eggs and water and stir evenly to form a dough. After stirring, the temperature of the dough is 30°C;

[0058](4) Squeeze the dough in step (3) onto a baking tray; each with a diameter of 4.2 cm, 35 grams each;

[0059] (5) Bake the dough: control the temperature of the oven on the fire to 220°C, the temperature of the bottom to 130°C, and the baking time to 60 minutes;

[0060] (6) Cool the product obtained in the aforementioned step (5) at 30°C to form a semi-finished product;

[0061] (7) Mix the whipped cream, sugar and natural cherry blossom essence evenly and beat to a specific gravity of 0.50;

[0062] (8) Squeeze (7) into the semi-finished product of (6), and sprinkle saku...

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PUM

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Abstract

The invention discloses a sakura flavor mochi. The sakura flavor mochi is characterized by comprising the following raw materials, by weight, 50-120 parts of water, 50-100 parts of flour, 50-100 parts of starch, 50-100 parts of unsalted butter, 5-40 parts of milk, 5-40 parts of grease, 5-30 parts of eggs, 4-20 parts of sugar, 1-10 parts of sakura natural extraction essences and 1-5 parts of sakura powder. The invention further provides a preparation method of the sakura flavor mochi. The sakura flavor mochi is good in mouthfeel, rich in nutrition, and meanwhile capable of achieving a food therapy health maintenance health care effect. The raw material ratio is reasonable, and particularly the nutritive value of sakura is high. The effect of shrinkage of enlarged pores and the effect of skin water-oil balance can be achieved by eating the sakura frequently, and sakura enzymes in the sakura can have the functions of skin rejuvenation, acne removal and skin color brightening. Sakura powder has the effects of cough relieving, asthma preventing, lung diffusing, intestine lubricating and alcohol dispelling.

Description

technical field [0001] The invention relates to the field of food manufacturing technology, in particular to a cherry blossom-flavored mochi and a preparation method thereof. Background technique [0002] Cherry blossom, a plant of the genus Prunus in the family Rosaceae, is native to the temperate Himalayas region of the northern hemisphere and is cultivated all over the world. Cherry blossoms are deciduous trees with purple-brown bark, alternate flowers and leaves, awn teeth on the edges, dark green and shiny surface. There are three or five flowers per branch, forming an umbel, with notches at the tip of the petals, and the flowers are mostly white or pink. The flowers are placed with the leaves or bloom behind the leaves in March. Cherry blossoms are fragrant and gorgeous, and are often used in garden viewing. Cherry blossoms can be used to make sushi, and the leaves can also be processed as pickles. Cherry blossoms are regarded as a symbol of spring, and are popular...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 陆伟彭才锋
Owner 武汉市仟吉食品有限公司
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