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A kind of chrysanthemum cake and its production process

A technology of chrysanthemum and chrysanthemum chips is applied in baking, dough processing, baked food and other directions, which can solve the problems of poor color and taste, affecting the sales of chrysanthemum food, etc., and achieve the effect of increasing sales, improving taste and color.

Active Publication Date: 2016-05-04
来安县永阳知识产权运营有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the existing Chuju snack food, the color and taste of the product are relatively poor, which affects the sales of Chuju food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A chrysanthemum cake, which is made of the following raw material components in parts by weight: 70 parts of flour, 25 parts of chrysanthemum flowers, 10 parts of xylitol, 30 parts of vegetable oil and 40 parts of water, 3 parts of sodium citrate, and baking powder 1 copy;

[0017] The manufacture craft of described chrysanthemum cake is as follows:

[0018] (1) Preparation of Chuju chrysanthemum extract: Wash and dry 5 parts of daisy chrysanthemum flowers, then add water twice the weight of chrysanthemum chrysanthemum flowers, and heat to 60°C, leaching 4 times, each time for 45min, to obtain chrysanthemum chrysanthemum extract solution, and then the extract was filtered or centrifuged to remove insoluble matter, and stood at room temperature for use;

[0019] (2) Preparation of chrysanthemum crumbs: wash the remaining chrysanthemum by weight, dry and pulverize it, and remove the heterochromatic particles;

[0020] (3) Gelatinization: heat the remaining weight of wat...

Embodiment 2

[0024] A kind of chrysanthemum cake, which is made from the following raw material components in parts by weight: 80 parts of mung bean powder, 30 parts of chrysanthemum flower, 15 parts of xylitol, 50 parts of vegetable oil and 30 parts of water, 5 parts of sodium citrate, soaked 1.5 parts of baking powder;

[0025] The manufacture craft of described chrysanthemum cake is as follows:

[0026] (1) Preparation of Chuju chrysanthemum extract: Wash and dry 10 parts of daisy chrysanthemum flowers, then add water 2.5 times the weight of chrysanthemum chrysanthemum flowers, and heat to 80°C, leaching 6 times, 80min each time, to obtain chrysanthemum chrysanthemum extract solution, and then the extract was filtered or centrifuged to remove insoluble matter, and stood at room temperature for use;

[0027] (2) Preparation of chrysanthemum crumbs: wash the remaining chrysanthemum by weight, dry and pulverize it, and remove the heterochromatic particles;

[0028] (3) Gelatinization: He...

Embodiment 3

[0032] A kind of chrysanthemum cake, which is made of the following raw material components in parts by weight: 60 parts of mixed powder of flour and mung bean powder, 20 parts of chrysanthemum flowers, 20 parts of xylitol, 30 parts of vegetable oil and 30 parts of water, citric acid 3 parts of sodium, 1 part of baking powder, of which, 20 parts of flour and 40 parts of mung bean powder;

[0033] The manufacture craft of described chrysanthemum cake is as follows:

[0034] (1) Preparation of Chuju chrysanthemum extract: Wash and dry 8 parts of daisy chrysanthemum flowers, then add water three times the weight of chrysanthemum chrysanthemum flowers, and heat to 70°C, leaching 5 times, 60 minutes each time, to obtain chrysanthemum chrysanthemum extract solution, and then the extract was filtered or centrifuged to remove insoluble matter, and stood at room temperature for use;

[0035] (2) Preparation of chrysanthemum crumbs: wash the remaining chrysanthemum by weight, dry and p...

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PUM

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Abstract

The invention discloses a chrysanthemum cake, which is prepared from the following raw material components in parts by weight: 60-80 parts of flour or mung bean powder, 20-30 parts of chrysanthemum flower, 10-20 parts of xylitol, and 30-80 parts of vegetable oil 50 parts and 20 to 40 parts of water, 3 to 5 parts of sodium citrate, and 1 to 2 parts of baking powder; the production process of the Chuju cake is as follows: (1), preparation of Chuju extract; (2), Preparation of chrysanthemum crumbs; (3), stirring until it becomes a flowable thin paste; (4), sending; (5), forming and baking. The beneficial effect of the present invention is: through the uniform mixing of Chuju chrysanthemum extract and blending with the taste of xylitol, and the mouthfeel of Chuju chrysanthemum crumbs, the medicinal value of Chuju chrysanthemum can also be absorbed when enjoying snacks, which is extremely It has greatly improved the taste and color of Chuju cake, and increased the sales of Chuju cake in the market.

Description

technical field [0001] The invention relates to a chrysanthemum cake and a production process thereof, belonging to the technical field of food production. Background technique [0002] Chu chrysanthemum is one of the four famous authentic medicinal materials in Anhui Province, ranking first among the four major medicinal chrysanthemums in the country. It is an important Chinese medicinal material. It is sweet in taste and slightly cold in nature. Refreshing, neither bitter nor sweet, this is the best among white chrysanthemums." Long-term consumption has good health effects, has the effects of dispelling wind and heat, improving eyesight, calming the liver and detoxifying, and has a good therapeutic effect on headaches, dizziness, hypertension, nervous headaches, etc. Appreciating its color and taste, and integrating Chuju into snack food has always been the pursuit of Chuju lovers. But in the existing chrysanthemum snack food, the color and luster of product and mouthfee...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 徐玉文
Owner 来安县永阳知识产权运营有限公司