Two-color osmanthus fragrans cake

A technology of osmanthus cake and sweet-scented osmanthus, applied in cream preparations, functions of food ingredients, food ingredients containing natural extracts, etc., can solve problems such as not easy to store, easy to crush, single variety, etc., to achieve fast, efficient and low cost The production and preparation methods are scientific, and the effect of rich nutrient content

Inactive Publication Date: 2016-03-23
陈燕妮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Osmanthus cake has a history of more than 300 years. It is a traditional folk snack. It is mainly made of glutinous rice flour and sweet-scented osmanthus, supplemented with white syrup for sweetening, and then processed by steaming, roasting, and frying. The method is simple but not easy. save
There are many modern sweet-scented osmanthus cake products on the market, but the variety is single, lacks aesthetic feeling, and the cake is too sticky, easily crushed, and tastes bad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) Weigh the raw materials according to the following weight ratio for later use: 0.1kg of dried osmanthus, 2kg of matcha powder, 10kg of white sugar, 3.5kg of gelatin powder, 0.5kg of benzoic acid and salt, 20kg of whipped cream, and 30kg of coconut milk.

[0023] 2) Clean up 0.1 kg of sweet-scented osmanthus, drain naturally, soak in 20 kg of hot water at a temperature of 80°C to 90°C, and make tea with sweet-scented osmanthus after 10 minutes.

[0024] 3) Stir 10 kg of white sugar and 3.5 kg of fish gelatin powder evenly, add 80 kg of cold water to boil, filter and cool to 60 degrees, add 0.5 kg of benzoic acid and salt to obtain a batching slurry.

[0025] 4) Take half of the ingredient slurry and stir it with sweet-scented osmanthus tea for later use to obtain osmanthus pulp; add 30kg of coconut milk and 20kg of light cream to the other half of the ingredient slurry, stir evenly, and filter to obtain milk slurry.

[0026] 5) Pour half of the milk slurry into the pa...

Embodiment 2

[0032] 1) Weigh the raw materials according to the following weight ratio for later use: 0.2kg dried osmanthus, 2.5kg matcha powder, 11kg white sugar, 3.8kg gelatin powder, 0.8kg benzoic acid and salt, 23kg whipped cream, 32kg coconut milk.

[0033] 2) Clean up 0.2 kg of dried osmanthus, drain it naturally, soak it in 20 kg of hot water, the temperature of the hot water is 80°C to 90°C, and make tea with osmanthus after 10 minutes.

[0034] 3) Stir 11kg of white sugar and 3.8kg of fish gelatin powder evenly, add 88kg of cold water to boil, filter and cool to 60°C, add benzoic acid and 0.6kg of salt to obtain a batching slurry.

[0035] 4) Take half of the ingredient slurry and stir it with sweet-scented osmanthus tea for later use to obtain osmanthus syrup; add 32kg of coconut milk and 23kg of light cream to the other half of the ingredient slurry, stir evenly, and filter to obtain milk slurry.

[0036] 5) Pour half of the milk slurry into the pastry tray and freeze for 15-20 ...

Embodiment 3

[0042] 1) Weigh the raw materials according to the following weight ratio for later use: 0.2kg of dried osmanthus, 3kg of matcha powder, 12kg of white sugar, 4kg of gelatin powder, 1kg of benzoic acid and salt, 25kg of whipped cream, and 35kg of coconut milk.

[0043] 2) Clean up 0.2 kg of dried osmanthus, drain it naturally, soak it in 20 kg of hot water, the temperature of the hot water is 80°C to 90°C, and make tea with osmanthus after 10 minutes.

[0044] 3) Stir 12 kg of white sugar and 4 kg of fish gelatin powder evenly, add 90 kg of cold water to boil, filter and cool to 60 degrees, add 1 kg of benzoic acid and salt to obtain a batching slurry.

[0045] 4) Take half of the ingredient slurry and stir it with sweet-scented osmanthus tea for later use to obtain osmanthus pulp; add 35kg of coconut milk and 25kg of light cream to the other half of the ingredient slurry, stir evenly, and filter to obtain milk slurry.

[0046] 5) Pour half of the milk slurry into the pastry tr...

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PUM

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Abstract

The invention discloses a two-color osmanthus fragrans cake. The two-color osmanthus fragrans cake is prepared from, by weight, 1-2 parts of dried osmanthus fragrans, 20-30 parts of matcha powder, 100-120 parts of white granulated sugar, 35-40 parts of gelatin powder, 5-10 parts of benzoic acid and salt, 200-250 parts of unsalted butter and 300-350 parts of coconut paste. The dried osmanthus fragrans is expanded with hot water to obtain osmanthus fragrans tea; the white granulated sugar and the gelatin powder are boiled in cold water and stirred, and the benzoic acid and salt are added to obtain burdening paste; a half of the burdening paste is mixed with the osmanthus fragrans tea to obtain osmanthus fragrans paste; the other half of the burdening paste is mixed with the coconut paste and the unsalted butter to obtain milk paste; a half of the milk paste is poured into a cake lattice dish for freezing to make milk jelly; the other half of the milk paste is mixed with the matcha powder to make matcha and milk paste; the matcha and milk paste is poured on a milk jelly lattice dish for freezing to make matcha and milk jelly; lastly, the osmanthus fragrans paste is poured on a matcha and milk jelly lattice dish, frozen, cut into shape and packed through a packing machine and a special packing box or bag, and then the two-color osmanthus fragrans cake which is green, high in quality and capable of keeping good health and moistening lungs is obtained.

Description

technical field [0001] The invention relates to an osmanthus cake, in particular to a two-color osmanthus cake with the functions of nourishing the lungs and nourishing the health. technical background [0002] Osmanthus cake has a history of more than 300 years. It is a traditional folk snack. It is mainly made of glutinous rice flour and sweet-scented osmanthus, supplemented with white syrup for sweetening, and then processed by steaming, roasting, and frying. The method is simple but not easy. save. Also have many modern sweet-scented osmanthus cake products on the market at present, but its variety is single, lacks aesthetic feeling, and cake is too sticky, easily crushed, and mouthfeel is not good. [0003] This product is made of natural green main ingredients glutinous rice, sweet-scented osmanthus, matcha powder and ingredients as raw materials and new technology production. Nowadays, domestic urban women set off a fashion upsurge of flower tea beauty treatment. T...

Claims

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Application Information

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IPC IPC(8): A23L7/135A23L33/00A23C13/12
CPCA23C13/125A23V2002/00A23V2200/314A23V2200/30A23V2250/21A23V2250/502
Inventor 陈燕妮
Owner 陈燕妮
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