Bicolor peach flower cake

A technology of peach blossom and even mixing, which is applied in tea processing before extraction, frozen desserts, and the function of food ingredients, etc., can solve the problems of easy crushing, difficult preservation, single variety, etc., and achieve scientific preparation methods, production, detoxification and beauty , the effect of rich nutrient content

Inactive Publication Date: 2016-05-11
陈燕妮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Peach Blossom Cake is a traditional folk snack, mainly made of glutinous rice flour and peach blossom, supplemented with white syrup for sweetening, and then processed by steaming, roasting, frying, etc. The method is simple but not easy to preserve
At present, there are many modern peach blossom cake products on the market, but their varieties are single, lack aesthetic feeling, and are easy to be crushed, and the taste is not good

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 ratios: 0.1kg of dried peach blossoms, 2.2kg of matcha powder, 13kg of white sugar, 3.8kg of fish gelatin powder, 0.6kg of benzoic acid and salt, 18kg of light cream, and 32kg of coconut milk.

[0023] 2) Clean up 0.1kg of dried peach blossoms, drain them naturally, and soak in 22kg of hot water at a temperature of 80℃~90℃. After 10 minutes, peach blossom tea will be obtained.

[0024] 3) Stir 13kg of white sugar and 3.8kg of fish gelatin powder evenly, add 75kg of cold water and boil, filter and cool to 60°C, add 0.6kg of benzoic acid and salt to obtain the batch slurry.

[0025] 4) Take half of the ingredient slurry and stir evenly with peach blossom tea for later use to obtain peach blossom slurry; add the other half of the ingredient slurry, add 32kg coconut milk and 18kg light cream, mix well, and filter to obtain a milk slurry.

[0026] 5) Pour half of the milk syrup into the pastry grid, freeze for 15-20 minutes...

Embodiment 2

[0032] 1) Weigh the raw materials according to the following weight ratios: 0.2kg of dried peach blossoms, 2.6kg of matcha powder, 14kg of white sugar, 4.5kg of fish gelatin powder, 0.8kg of benzoic acid and salt, 20kg of light cream, and 34kg of coconut milk.

[0033] 2) Clean 0.2kg of dried peach blossoms, drain them naturally, soak in 20kg of hot water, the temperature of the hot water is 80℃~90℃, and get peach blossom tea after 10min.

[0034] 3) Stir 14 kg of white sugar and 4.5 kg of fish gelatin powder evenly, add 80 kg of cold water and boil, filter and cool to 60 degrees, add 0.8 kg of benzoic acid and salt to obtain a batch slurry.

[0035] 4) Take half of the ingredient slurry and stir evenly with peach blossom tea for later use to obtain peach blossom slurry; add the other half of the ingredient slurry, add 34kg coconut milk and 20kg light cream, stir well, and filter to obtain a milk slurry.

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

Embodiment 3

[0042] 1) Weigh the raw materials according to the following weight ratios: 0.2kg dried peach blossoms, 3kg matcha powder, 16kg white sugar, 4.8kg fish glue powder, 0.9kg benzoic acid and salt, 22kg light cream, and 36kg coconut milk.

[0043] 2) Clean up 0.2kg of dried peach blossoms, drain them naturally, and soak with 24kg of hot water at a temperature of 80°C to 90°C. After 10 minutes, peach blossom tea will be obtained.

[0044] 3) Mix 16 kg of white sugar and 4.8 kg of fish gelatin powder evenly, add 86 kg of cold water and boil, filter and cool to 60 degrees, add 0.9 kg of benzoic acid and salt to obtain a batch slurry.

[0045] 4) Take half of the ingredient slurry and stir evenly with peach blossom tea for later use to obtain peach blossom slurry; add 36kg of coconut milk and 22kg of light cream to the other half of the ingredient slurry, mix well, and filter to obtain a milk slurry.

[0046] 5) Pour half of the milk syrup into the pastry grid and freeze for 15-20 minutes, and...

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PUM

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Abstract

The invention discloses a bicolor peach flower cake which is prepared from the following raw materials in parts by weight: 1 to 2 parts of dried peach flower, 22 to 30 parts of matcha powder, 130 to 160 parts of white granulated sugar, 38 to 48 parts of gelatine powder, 6 to 9 parts of benzoic acid and salt, 180 to 220 parts of unsalted butter, and 320 to 360 parts of coconut cream. A preparation method of the bicolor peach flower cake comprises the steps of soaking the dried peach flower by using hot water to obtain peach flower tea; boiling the white granulated sugar, the gelatine powder and cold water to a boiling point and stirring; adding the benzoic acid and salt to obtain an batching paste; mixing a half of the batching paste and the peach flower tea to obtain a peach flower paste; mixing the other part of the batching paste, the coconut cream and the unsalted butter to obtain a milk paste; pouring a half of the milk paste into a cake cube tray to be frozen, so that a blancmange is prepared; mixing the other half of the milk paste and the matcha powder to obtain a matcha milk paste; pouring the matcha milk paste to the upper side of the blancmange cube tray to be frozen, so that a matcha blancmange is prepared; finally, pouring the peach flower paste to the upper side of the matcha blancmange cube tray, freezing, cutting, and packaging by using a packaging machine and a special package bag so as to obtain the bicolor peach flower cake which is green, good in quality, and capable of expelling of noxious substance and beautifying the features.

Description

Technical field [0001] The invention relates to a peach blossom cake, in particular to a two-color peach blossom cake with detoxification and beauty. technical background [0002] Peach blossom cake is a traditional folk snack, mainly made of glutinous rice flour and peach blossom, supplemented with white syrup for sweetening, and then processed by steaming, roasting, and frying. The method is simple but not easy to preserve. At present, there are many modern peach blossom cake products on the market, but their varieties are single, lack of aesthetics, and are easy to crush and taste bad. [0003] This product is produced with natural green main ingredients glutinous rice, peach blossom, matcha powder plus ingredients as raw materials and new technology. It has a smooth taste, and has the effects of lowering blood pressure, detoxification and beauty. It is a pure natural green healthy food. Nowadays, domestic urban women have set off a fashion craze for flower tea beauty. The mai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23L33/10A23C9/156A23F3/14
CPCA23C9/156A23F3/14A23G9/42A23V2002/00A23V2200/30A23V2200/318
Inventor 陈燕妮
Owner 陈燕妮
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