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Sakura pastry and preparation method thereof

A technology of cherry blossoms and cakes, which is applied in baking, dough processing, baked food, etc. It 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 achieve a balanced water and oil balance and a reasonable ratio , sweet but not greasy effect

Active 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

[0007] 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

[0033] (1) The raw materials are weighed accurately according to the ratio: 100g flour, 80g cherry blossom filling, 40g egg, 20g fat, 40g sugar, 10g cherry blossom powder, 8g water, among which 80g cherry blossom filling is made of 48g fresh cherry blossom petals, 8g starch, and 4g sugar The filling is sterilized after being mixed with 20g of water.

[0034] (2) Stir the flour, sugar and oil evenly and then send it, and control the specific gravity of the mixture after it is sent to 0.33.

[0035] (3) Add eggs and water to the mixture in step (2) and stir evenly to form a dough; after mixing, control the temperature of the dough to 24°C.

[0036] (4) Put the stirred dough and sakura filling into the pastry filling machine separately;

[0037] (5) Cherry blossom powder for baking decoration;

[0038] (6) Bake the dough: control the temperature of the oven on the fire to 180°C, the temperature of the bottom to 160°C, and the baking time to 30 minutes;

[0039] (7) Cool the do...

Embodiment 2

[0042] (1) Weigh the raw materials accurately according to the ratio: 90g flour, 50g cherry blossom filling, 20g eggs, 10g fat, 5g sugar, 5g cherry blossom powder, and 2g water.

[0043] (2) Stir the flour, sugar and oil evenly and then send it, and control the specific gravity of the mixture after it is sent to 0.30.

[0044] (3) Add eggs and water to the mixture in step (2) and stir evenly to form a dough; after stirring, control the temperature of the dough to 20°C.

[0045] (4) Put the stirred dough and sakura filling into the pastry filling machine separately;

[0046] (5) Cherry blossom powder for baking decoration;

[0047] (6) Bake the dough: control the temperature of the oven on the fire to 150°C, the temperature of the bottom to 190°C, and the baking time to 45 minutes;

[0048] (7) Cool the dough baked in step (6) at a temperature of 45° C. to form a finished product to obtain a cherry blossom pastry.

Embodiment 3

[0050] (1) Weigh the raw materials accurately according to the ratio: 110g flour, 100g cherry blossom filling, 50g egg, 30g fat, 55g sugar, 15g cherry blossom powder, and 10g water.

[0051] (2) Stir the flour, sugar and oil evenly, and then beat them evenly, and control the specific gravity of the beaten mixture to 0.40.

[0052] (3) Add eggs and water to the mixture in step (2) and stir evenly to form a dough; after stirring, control the temperature of the dough to 26°C.

[0053] (4) Put the stirred dough and sakura filling into the pastry filling machine separately;

[0054] (5) Cherry blossom powder for baking decoration;

[0055] (6) 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 10 minutes;

[0056] (7) Cool the dough baked in step (6) at a temperature of 5° C. to form a finished product to obtain a cherry blossom pastry.

[0057] Other unspecified parts are prior art.

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Abstract

The invention discloses a sakura pastry. The sakura pastry is characterized by comprising the following raw materials, by weight, 90-110 parts of flour, 50-100 parts of sakura stuffing, 20-50 parts of eggs, 10-30 parts of grease, 5-55 parts of sugar, 5-15 parts of sakura powder and 2-10 parts of water. The invention further provides a preparation method of the sakura pastry. The sakura pastry 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 pastry 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 and lov...

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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