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Fresh flower cake filling and preparation method thereof

A technology of cake filling and fresh flowers, which is applied in the field of fresh flower cake filling and its preparation. It can solve the problems of poor taste and texture of cake filling, rough processing technology, and low nutritional value of cake filling, so as to achieve natural and rich fragrance of flowers and improve taste. and mouthfeel, and is conducive to the effect of industrialized large-scale production

Inactive Publication Date: 2017-06-30
王永福
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are pie fillings with fresh flowers as the main raw material on the market, but the processing technology is rough. On the one hand, the nutritional value of the pie filling is not high, and on the other hand, the taste and texture of the pie filling are not good.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A fresh flower cake filling, which consists of 3 parts by weight of saffron powder, 10 parts of Pingyin double rose pollen, 15 parts of Pingyin double rose petals, 5 parts of Pingyin double rose dew, 12 parts of black syrup, Composed of 10 parts of isomaltooligosaccharide, 3 parts of olive oil, 2 parts of table salt and 8 parts of nut powder.

[0016] Wherein the nut powder is formed by mixing 30% macadamia nut powder, 10% almond powder, 30% walnut powder and 30% hazelnut powder by weight percentage of raw materials.

[0017] Preparation:

[0018] (1) Soak the Pingyin double rose petals in warm water for 10 minutes, remove and drain the water, dry naturally, knead and rot, and set aside;

[0019] (2) Bake the saffron powder and Pingyin double rose pollen in a baking oven for 5 minutes at 120°C, take it out and set aside;

[0020] (3) After mixing black syrup, isomaltooligosaccharide, olive oil, table salt, nut powder and the saffron powder obtained in step (2), add an...

Embodiment 2

[0022] A fresh flower cake filling, which consists of 6 parts by weight of saffron powder, 8 parts of Pingyin double rose pollen, 18 parts of Pingyin double rose petals, 8 parts of Pingyin double rose dew, 16 parts of black syrup, It consists of 8 parts of isomaltooligosaccharide, 5 parts of olive oil, 1 part of table salt and 10 parts of nut powder.

[0023] Wherein the nut powder is formed by mixing 30% macadamia nut powder, 10% almond powder, 30% walnut powder and 30% hazelnut powder by weight percentage of raw materials.

[0024] Preparation:

[0025] (1) Soak the Pingyin double rose petals in warm water for 20 minutes, remove and drain the water, dry naturally, knead and rot, and set aside;

[0026] (2) Bake the saffron powder and Pingyin double rose pollen in a baking oven for 3 minutes at 120°C, take it out and set aside;

[0027] (3) After mixing black syrup, isomaltooligosaccharide, olive oil, table salt, nut powder and the saffron powder obtained in step (2), add a...

Embodiment 3

[0029] A fresh flower cake filling, which consists of 5 parts by weight of saffron powder, 9 parts of Pingyin double rose pollen, 20 parts of Pingyin double rose petals, 10 parts of Pingyin double rose dew, 18 parts of black syrup, It consists of 9 parts of isomaltooligosaccharide, 4 parts of olive oil, 1 part of table salt and 9 parts of nut powder.

[0030] Wherein the nut powder is formed by mixing 30% macadamia nut powder, 10% almond powder, 30% walnut powder and 30% hazelnut powder by weight percentage of raw materials.

[0031] Preparation:

[0032] (1) Soak the Pingyin double rose petals in warm water for 15 minutes, remove and drain the water, dry naturally, knead and rot, and set aside;

[0033] (2) Bake the saffron powder and Pingyin double rose pollen in a baking oven for 4 minutes at 120°C, take it out and set aside;

[0034] (3) After mixing black syrup, isomaltooligosaccharide, olive oil, table salt, nut powder and the saffron powder obtained in step (2), add a...

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Abstract

The invention discloses fresh flower cake filling. The fresh flower cake filling is prepared from the main raw materials comprising saffron crocus powder, Pingyin rosa rugosa Thunb. pollen, Pingyin rosa rugosa Thunb. petals, Pingyin rosa rugosa Thunb. dew, black molasses, isomaltooligosaccharide, olive oil, salt and nut powder. The flavor and the taste of the cake filling are improved by adding the black molasses, the olive oil and the nut powder; the saffron crocus powder, the Pingyin rosa rugosa Thunb. pollen, the Pingyin rosa rugosa Thunb. dew and the Pingyin rosa rugosa Thunb. pedals are compounded, so that the fresh flower fragrance is natural and strong, and high nutritional value is achieved. According to the preparation method of the fresh flower cake filling, the nutritional value of each raw material can be effectively retained; the preparation method of the fresh flower cake filling is simple, efficient and favorable for industrialized large-scale production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a flower cake filling and a preparation method thereof. Background technique [0002] There are various types of cake fillings in existing food processing, and people have higher and higher requirements for the taste, mouthfeel, nutritional value, etc. of cake fillings, and industrialized large-scale production requires that its preparation process should be simple and efficient. There are pie fillings that use flowers as the main raw material on the market, but the processing technology is rough. On the one hand, the nutritional value of the pie fillings is not high, and on the other hand, the taste and mouthfeel of the pie fillings are not good. Contents of the invention [0003] The object of the present invention is to provide a fresh flower cake filling and a preparation method thereof in view of the above-mentioned deficiencies in the prior art. [0004] The technical sche...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/00A23L7/10A23L33/10
Inventor 王永福
Owner 王永福
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