Health-care flower cakes

A technology of flower cakes and cake skins, which is applied in baking, baked food with modified ingredients, dough treatment, etc. It can solve the problems of high heat and burning of flower cakes, and achieve the effects of promoting digestion, reducing calories and increasing flavor Effect

Inactive Publication Date: 2019-09-13
富民嘉友食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, in the above-mentioned patents, the problem of high calorie content of flower cakes is not solved; and in the process of making flower cakes, due to the warm nature of roses, eating too much can easily lead to getting angry.

Method used

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  • Health-care flower cakes

Examples

Experimental program
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Effect test

Embodiment 1

[0025] This embodiment provides a health-care fresh flower cake, including fillings and cake skins. In parts by weight, the fillings include: 80 parts of rose petals, 5 parts of aspartame, 5 parts of red yeast rice, and 20 parts of dietary fiber mixture (the dietary fiber mixture includes lemon peel dietary fiber, wheat bran dietary fiber and soybean dietary fiber with a mass ratio of 1:2:1), 6 parts of lily flower powder, 10 parts of chrysanthemum powder, 4 parts of camellia pollen, 5 parts of honeysuckle powder , 100 parts of tea oil and 110 parts of glutinous rice flour; in parts by weight, the cake skin includes: 60 parts of flour, 30 parts of konjac flour, 1 part of salt and 5 parts of oil; the mass ratio of filling and cake skin is 5:10.

[0026] The preparation of the health-care flower cake includes wrapping the prepared fillings into the cake crust; setting the oven surface fire to 152°C, and the bottom fire to 135°C for 5 minutes; then setting the oven surface fire to...

Embodiment 2

[0028] This embodiment provides a health-care flower cake, including fillings and cake skins. In parts by weight, the fillings include: 120 parts of rose petals, 2 parts of aspartame, 8 parts of red yeast rice, and 12 parts of dietary fiber mixture (the dietary fiber mixture includes lemon peel dietary fiber, wheat bran dietary fiber and soybean dietary fiber with a mass ratio of 2:1:2), 9 parts of lily flower powder, 5 parts of chrysanthemum powder, 7 parts of camellia pollen, 2 parts of honeysuckle powder , 120 parts of tea oil and 100 parts of glutinous rice flour; in parts by weight, the cake skin includes: 70 parts of flour, 20 parts of konjac flour, 2 parts of salt and 3 parts of oil; the mass ratio of filling and cake skin is 7:10.

[0029] The preparation of the health-care flower cake includes wrapping the prepared fillings into the crust; setting the oven surface fire to 158°C, and the bottom fire to 148°C for 3 minutes; then set the oven surface fire to 176°C, and th...

Embodiment 3

[0031]This embodiment provides a health-care fresh flower cake, including fillings and cake skins. In parts by weight, the fillings include: 85 parts of rose petals, 4 parts of aspartame, 6 parts of red yeast rice, and 18 parts of dietary fiber mixture (the dietary fiber mixture includes lemon peel dietary fiber, wheat bran dietary fiber and soybean dietary fiber with a mass ratio of 1:1:1), 7 parts of lily pollen, 9 parts of chrysanthemum powder, 5 parts of camellia pollen, 4 parts of honeysuckle powder , 105 parts of tea oil and 108 parts of glutinous rice flour; in parts by weight, the cake skin includes: 62 parts of flour, 28 parts of konjac flour, 1.2 parts of salt and 4.8 parts of oil; the mass ratio of filling and cake skin is 6:10.

[0032] The preparation of the health-care flower cake includes wrapping the prepared fillings into the pie crust; setting the oven surface fire to 155°C and the bottom fire to 140°C for 4 minutes; then setting the oven top fire to 170°C and...

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Abstract

The invention belongs to the technical field of food processing, and provides health-care flower cakes. The health-care flower cakes comprise fillings and cake wrappers, wherein the fillings comprisethe following components in parts by weight of 80-120 parts of rose petals, 2-5 parts of aspartame, 5-8 parts of red yeast rice, 12-20 parts of a dietary fiber mixture, 6-9 parts of lily powder, 5-10parts of chrysanthemum powder, 4-7 parts of camellia powder, 2-5 parts of honeysuckle flower powder, 100-120 and camellia oil and 100-110 parts of glutinous rice flour, the cake wrappers comprise thefollowing components in parts by weight of 60-70 parts of flour, 20-30 parts of konjaku flour, 1-2 parts of salt and 3-5 parts of fat, and the mass ratio of the fillings to the cake wrappers is (5-7)to 10. The flower cakes are low in heat quantity on the base that fragrant and sweet mouth feel is not influenced and can promote digestion, people eating too many flower cakes do not gain weight or suffer from excessive internal heat easily, and the health-care flower cakes can be used as health-care pastries to be eaten.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a health-care flower cake. Background technique [0002] According to historical records, flower cakes were created by a cake maker as early as 300 years ago in the Qing Dynasty. Because of the characteristics of flower fragrance, sweetness but not greasy, and beauty, the flower cakes are widely spread, from Kunming in the southwest to the north. You can see it all in Tianjin. The "Yanjing Sui Shi Lu" in the late Qing Dynasty records: "In April, roses are called rose cakes. Wisteria flowers are called wisteria cakes. They are all food in season." Edible roses The flowering period of the flower is limited, and this kind of cake only uses the petals of edible roses, which is one of the reasons why the flower cake is quite precious. With the increasing reputation of flower cakes, the tributes of officials in the court made it a palace royal spot, and was deeply...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/31A21D13/38A21D2/36
CPCA21D2/366A21D13/06A21D13/31A21D13/38
Inventor 李慧敏
Owner 富民嘉友食品有限公司
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