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Pineapple rose moon cake and production method thereof

A technology of roses and moon cakes, which is applied in baking, dough processing, baked food, etc. It can solve problems such as short shelf life, hidden safety hazards, and insufficient taste, and achieve moderate sweetness, pure taste, and attractive color and aroma. Effect

Inactive Publication Date: 2016-01-20
XUANWEI HAIHUI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the variety and taste of flower cakes on the market are relatively single, and the processing technology is relatively simple. Most of the cake skins are puff pastry, which are relatively easy to break. The taste is not pure enough, and the flower filling is basically made of fresh flowers mixed with sugar to make the cake core, bacteria are difficult to control, there are health and safety hazards, and the shelf life is short, so it is necessary to develop a better taste and healthier production process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The making of rose filling

[0018] Pick the high-quality pollution-free roses that have just opened and have dew before 8:00 in the morning. After removing the buds, leaves and other impurities, pick off the petals, and then use a coarse sieve to remove the yellow stamens to obtain the petals for use. Put the petals in 90°C water to sterilize and remove the astringency, filter out the water, add 85 parts by weight of sugar and 18 parts by weight of honey for every 100 parts by weight of rose petals, knead until the sugar is completely attached to the petals, Put it in an earthen altar container and ferment for 2 months, and stir it up and down once after one month of fermentation.

[0019] Making of Pineapple Filling

[0020] Break the pineapple, add 45 parts of wax gourd sugar and 25 parts of maltose per 100 parts by weight of pineapple, mix, add water and steam for 18 hours, then add 2 parts of lemon juice to mix, heat on low heat to collect the juice, cool, and set...

Embodiment 2

[0026] The making of rose filling

[0027] Pick the high-quality pollution-free roses that have just opened and have dew before 8:00 in the morning. After removing the buds, leaves and other impurities, pick off the petals, and then use a coarse sieve to remove the yellow stamens to obtain the petals for use. Put the petals in water at 95°C to sterilize and remove the astringency, filter out the water, add 90 parts by weight of sugar and 20 parts by weight of honey for every 100 parts by weight of rose petals, knead until the sugar is completely attached to the petals, Put it in an earthen altar container and ferment for 2 months, and stir it up and down once after one month of fermentation.

[0028] Making of Pineapple Filling

[0029] Break the pineapple, add 50 parts of wax gourd sugar and 30 parts of maltose per 100 parts by weight of pineapple, mix, add water and steam for 24 hours, then add 3 parts of lemon juice and mix well, heat on low heat to collect the juice, cool...

Embodiment 3

[0035] The making of rose filling

[0036] Pick the high-quality pollution-free roses that have just opened and have dew before 8:00 in the morning. After removing the buds, leaves and other impurities, pick off the petals, and then use a coarse sieve to remove the yellow stamens to obtain the petals for use. Put the petals in water at 85°C to sterilize and remove the astringency, filter out the water, add 80 parts by weight of white sugar and 15 parts by weight of honey for every 100 parts by weight of rose petals, knead until the white sugar is completely attached to the petals, Put it in an earthen altar container and ferment for 2 months, and stir it up and down once after one month of fermentation.

[0037] Making of Pineapple Filling

[0038] Break the pineapple, add 40 parts of wax gourd sugar and 20 parts of maltose per 100 parts by weight of pineapple, mix, add water and steam for 12 hours, then add 1 part of lemon juice and mix well, heat on low heat to collect the ...

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PUM

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Abstract

The invention discloses a pineapple rose moon cake and a production method thereof, and belongs to the technical field of food processing. The pineapple rose moon cake includes a pie crust and a filling, wherein the pie crust is prepared from the following raw materials in parts by weight: 8-15 parts of flour, 2-6 parts of powdered sugar, 0.1-0.5 part of honey, 0.1-2 parts of eggs and 0.5-2 parts of lard oil; the filling is prepared from the following raw materials in parts by weight: 10-35 parts of a rose filling and 20-45 parts of a pineapple filling. The pineapple rose moon cake provided by the invention has the advantages that the filling tastes moderately sweet, is natural in color, and does not have a bitter taste; the pie crust is golden brown, and the surface of the moon cake takes the shape of a fine honeycomb; the moon cake is soft and refreshing in taste, pure in flavor and attractive in color and fragrance.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a pineapple rose moon cake and a preparation method thereof. Background technique [0002] Ingredients are the soul of gourmet food. The core part of any gourmet product is the quality of the ingredients used. Yunnan is a kingdom of plants, with unique soil and water, pleasant climate, clean air, and natural advantages for the cultivation of various edible flowers. Among all kinds of flowers, edible roses are the most widely planted. Roses are beautiful and refreshing. The use of roses as a food material is in line with modern people's consumption concept of advocating natural and healthy, and has broad market prospects. [0003] At present, the variety and taste of flower cakes on the market are relatively single, and the processing technology is relatively simple. Most of the cake skins are puff pastry, which are relatively easy to break. The taste is not ...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/34
CPCA21D2/34
Inventor 徐永海陈道美张青
Owner XUANWEI HAIHUI FOOD CO LTD