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Rose-containing flaky pastry and production process thereof

A production process, rose technology, applied in baking, dough processing, baked food, etc., can solve the problems of easy loss of petals, affecting the quality of petals, etc., to achieve non-stick fluffy effect, good adhesion, flexibility Good results

Inactive Publication Date: 2016-11-23
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The pigments in roses are mainly camellaxanthin and quercetin, which are water-soluble pigments. After drying, adding water to restore will easily lose the pigment of the petals, which will affect the edible quality of the petals.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A rose shortbread made from ingredients of the following qualities:

[0031] Water skin: 55g flour, 27.5g water, 3g butter, 2.2g baking powder;

[0032] Oil skin: 30g flour, 3g water, 20g butter;

[0033] Filling: 40g flour, 25g water, 20g butter, 20g sugar, 12g rose powder;

[0034] The flour adopts low-gluten flour, and the rose pollen is directly crushed roses into rose pollen;

[0035] The production steps of above-mentioned rose shortbread are as follows:

[0036] (1) Making water skin: fully mix the water skin formula ingredients described in this example, knead it into a uniform dough, and put it in a refrigerator at 4°C for 20 minutes;

[0037] (2) Making oily skin: add enough water and oil to the raw material of the oily skin formula at one time, mix evenly, and put it on the test bench for 20 minutes;

[0038] (3) Broken Crisp: Divide the water skin and oil skin into equal parts, roll the above water skin flat, form the oil skin of this example into a ball...

Embodiment 2

[0044] A rose shortbread made from ingredients of the following qualities:

[0045] Water skin: 50g flour, 20g water, 2g butter, 2g baking powder;

[0046] Oil skin: 20g flour, 2g water, 10g butter;

[0047] Filling: 30g flour, 20g water, 10g butter, 10g sugar, 8g rose powder. ,

[0048] The flour adopts low-gluten flour, and the rose pollen is directly crushed roses into rose pollen;

[0049] The production steps of above-mentioned rose shortbread are as follows:

[0050] (1) Making water skin: fully mix the water skin formula ingredients described in this example, knead into a uniform dough, and put it in a refrigerator at 4°C for 18 minutes;

[0051] (2) Making oily skin: add enough water and oil to the raw material of the oily skin formula at one time, mix evenly, and put it on the test bench for 18 minutes;

[0052] (3) Broken Crisp: Divide the water skin and oil skin into equal parts, roll the above water skin flat, form the oil skin of this example into a ball, wra...

Embodiment 3

[0058] A rose shortbread made from ingredients of the following qualities:

[0059] Water skin: 55g flour, 32.5g water, 4g butter, 4g baking powder;

[0060] Oil skin: 30g flour, 3g water, 20g butter;

[0061] Filling: 40g flour, 15g water, 15g butter, 10g sugar, 8g rose powder.

[0062] The flour adopts low-gluten flour, and the rose pollen is directly beaten into rose pollen from roses;

[0063] The production steps of above-mentioned rose shortbread are as follows:

[0064] (1) Making water skin: fully mix the water skin formula ingredients described in this example, knead into a uniform dough, and put it in a refrigerator at 4°C for 19 minutes;

[0065] (2) Making oily skin: add enough water and oil to the raw material of the oily skin formula at one time, mix evenly, and put it on the test bench for 19 minutes;

[0066] (3) Broken Crisp: Divide the water skin and oil skin into equal parts, roll the above water skin flat, form the oil skin of this example into a ball, ...

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Abstract

The invention discloses rose-containing flaky pastry and a production process thereof. The rose-containing flaky pastry is prepared from raw materials in parts by mass as follows: water-processed wrappers prepared from 5-6 parts of flour, 2-4 parts of water, 0.2-0.4 parts of butter and 0.2-0.4 parts of baking powder, oil-processed wrappers prepared from 2-4 parts of flour, 0.2-0.3 parts of water and 1-3 parts of butter as well as stuffing prepared from 3-5 parts of flour, 2-3 parts of water, 1-3 parts of butter, 1-3 parts of white sugar and 1-2 parts of rose powder. Roses are directly ground into powder, the color of the roses is kept, and fragrance of the roses is also kept. The production process of the rose-containing flaky pastry is simple and is suitable for batch production in a factory; the flavonoid content of the prepared rose-containing flaky pastry is about 0.0025%, the color of the roses is kept to a greater extent, the practical mass of the rose-containing flaky pastry is improved, and the prepared rose-containing flaky pastry tastes crisp and is full of rose fragrance.

Description

technical field [0001] The invention relates to a snack and a production process thereof, in particular to a rose shortbread and a production process thereof. Background technique [0002] There are more than 300 kinds of chemical components in roses. Roses are rich in protein, amino acids and minerals, as well as anthocyanins, volatile oils, linoleic acid, alkaloids, polysaccharides, polyphenols and flavonoids. High nutritional value. Roses are sweet and slightly bitter in nature, non-toxic, warm in nature, rich in polyphenols and flavonoids and other physiologically active ingredients. Regular consumption of rose products can soften the liver and refresh the stomach, relieve qi and activate blood, beautify the skin, and make people feel refreshed. It is widely used in traditional Chinese medicine prescription dispensing. Flavonoids are widely found in nature. It is a kind of polyphenolic compound and is also the main active ingredient in many medicinal plants. [0003]...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D13/00A21D2/36
CPCA21D2/36
Inventor 商学兵黄璐宋慧马利华
Owner XUZHOU UNIV OF TECH
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