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Bicolor jasmine flower cake

A jasmine, uniform stirring technology, applied in the direction of cream preparations, food ingredients, food ingredients containing natural extracts, etc., can solve the problems of single variety, difficult to preserve, difficult to store, etc., to achieve scientific preparation methods and nutritional components The effect of rich content, fast, efficient and low-cost production

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] Jasmine cake is a modern snack and dessert. It is mainly made of glutinous rice flour and jasmine, 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 few jasmine cake products in the market, which are single in variety, lack of aesthetic feeling, and are not easy to store

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: 0.5 parts of dried jasmine, 25 parts of matcha powder, 130 parts of white sugar, 38 parts of gelatin powder, 6 parts of benzoic acid and salt, 250 parts of whipped cream, and 280 parts of coconut milk.

[0023] 2) Clean up 0.5 kg of dried jasmine, drain it naturally, soak it in 18 kg of hot water, the temperature of the hot water is 80°C~90°C, and make jasmine tea after 10 minutes.

[0024] 3) Stir 13 kg of white sugar and 3.8 kg of fish gelatin powder evenly, add 70 kg of cold water to boil, filter and cool to 60 degrees, add 0.6 kg of benzoic acid and salt to obtain a batching slurry.

[0025] 4) Take half of the ingredient slurry and jasmine tea and stir evenly for later use to obtain jasmine syrup; add 28kg of coconut milk and 25kg 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 ...

Embodiment 2

[0032] 1) Weigh the raw materials according to the following weight ratio for later use: 0.1kg of dried jasmine, 3kg of matcha powder, 14kg of white sugar, 4.8kg of gelatin powder, 0.7kg of benzoic acid and salt, 26kg of whipped cream, and 32kg of coconut milk.

[0033] 2) Clean up 0.1 kg of dried jasmine, drain it naturally, soak it in 22 kg of hot water, the temperature of the hot water is 80°C~90°C, and make jasmine tea after 10 minutes.

[0034] 3) Stir 14 kg of white sugar and 4.8 kg of fish gelatin powder evenly, add 82 kg of cold water to boil, filter and cool to 60 degrees, add 0.7 kg of benzoic acid and salt to obtain a batching slurry.

[0035] 4) Take half of the ingredient slurry and jasmine tea and stir evenly for later use to obtain jasmine syrup; add 32kg of coconut milk and 26kg 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...

Embodiment 3

[0042] 1) Weigh the raw materials according to the following weight ratio for later use: 0.1kg of dried jasmine, 3.2kg of matcha powder, 15kg of white sugar, 5.2kg of gelatin powder, 0.9kg of benzoic acid and salt, 27kg of whipped cream, and 32kg of coconut milk.

[0043] 2) Clean up 0.1kg of dried jasmine, drain it naturally, soak it in 30kg of hot water at a temperature of 80°C to 90°C, and make jasmine tea after 10 minutes.

[0044] 3) Stir 15 kg of white sugar and 5.2 kg of fish gelatin powder evenly, add 90 kg of cold water to boil, filter and cool to 60 degrees, add 0.9 kg of benzoic acid and salt to obtain a batching slurry.

[0045] 4) Take half of the ingredient slurry and jasmine tea and stir evenly for later use to obtain jasmine syrup; add 32kg of coconut milk and 27kg 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 tray and freeze for 15-20 minutes at...

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Abstract

The invention discloses a bicolor jasmine flower cake which is prepared from the following raw materials in parts by weight: 0.5 to 1 part of dried jasmine flower, 25 to 32 parts of matcha powder, 130 to 160 parts of white granulated sugar, 38 to 55 parts of gelatine powder, 6 to 10 parts of benzoic acid and salt, 250 to 280 parts of unsalted butter, and 280 to 320 parts of coconut cream. A preparation method of the bicolor jasmine flower cake comprises the steps of soaking the dried jasmine flower by using hot water to obtain jasmine 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 jasmine flower tea to obtain a jasmine 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 jasmine 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 jasmine flower cake which is green, good in quality, and capable of promoting the circulation of qi and expelling stagnation.

Description

technical field [0001] The invention relates to a jasmine cake, in particular to a two-color jasmine cake with functions of promoting qi and promoting depression. technical background [0002] Jasmine cake is a modern snack and dessert. It is mainly made of glutinous rice flour and jasmine, 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 few jasmine cake products in the market, which are single in variety, lack aesthetic feeling, and are not easy to store. [0003] This product is made of natural green main ingredients glutinous rice, jasmine, matcha powder and ingredients as raw materials and new technology. It tastes smooth, and also has the effects of clearing away heat and detoxification, promoting qi and rejuvenating depression. It is a pure natural green healthy food. Nowadays, domestic urban women set off a fashion upsurge of flower tea beauty trea...

Claims

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Application Information

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