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Rose cake and preparation method thereof

A technology of rose cakes and roses, which is applied in the direction of baking, dough processing, baked food, etc., and can solve the problems of dryness, cracking, peeling, etc.

Active Publication Date: 2021-06-08
北京苏稻食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many kinds of rose cakes on the market, but the inventor found that the common problems of rose cakes on the market are: easy to dry and broken, peeling phenomenon often occurs in the process of turnover and eating

Method used

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  • Rose cake and preparation method thereof
  • Rose cake and preparation method thereof
  • Rose cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0051] The preparation steps of fermented sugar rose are as follows:

[0052] (1) Select the petals of double roses to remove foreign matter and impurities, wash and lay flat to dry;

[0053] (2) Stir 1000g of double rose petals, 1000g of white sugar, 300g of trehalose and 5g of malic acid evenly, seal them in barrels, and then ferment for 15 days at 28°C under suitable conditions.

preparation example 2

[0055] The preparation steps of fermented sugar rose are as follows:

[0056] (1) Select the petals of double roses to remove foreign matter and impurities, wash and lay flat to dry;

[0057] (2) Stir 1000g of double rose petals, 800g of white sugar, 500g of trehalose and 5g of malic acid evenly, put them in barrels and seal them, and then ferment at 28°C for 15 days.

preparation example 3

[0059] The preparation steps of fermented sugar rose are as follows:

[0060] (1) Select the petals of double roses to remove foreign matter and impurities, wash and lay flat to dry;

[0061] (2) Stir 1000g of double rose petals and 1300g of white granulated sugar evenly, put them in barrels and seal them, and then ferment them at 28°C for 15 days.

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Abstract

The invention relates to the technical field of food processing, and particularly discloses a rose cake and a preparation method thereof. The rose cake is prepared from a crisp wrapper and stuffing, and the stuffing is prepared from the following raw materials in parts by weight: 5-8 parts of fermented sugar roses, 2-3 parts of cream, 0.2-0.5 part of honey, 1-1.5 parts of puffed cake flour, 0-1 part of cooked flour and 0.01-0.2 part of wheat fiber; the crisp wrapper is prepared from a wrapper and a crisp, wherein the wrapper is prepared from the following raw materials in parts by weight: 1-2 parts of cream, 0.1-0.2 part of powdered sugar, 0.5-1.0 part of honey, 5-6 parts of high gluten flour and 2-2.5 parts of cold water; and the crisp is prepared from the following raw materials in parts by weight: 2-3 parts of cream and 3-4 parts of high gluten flour. The preparation method of the rose cake comprises the following steps: wrapper preparation, crisp preparation, crisp wrapper preparation, stuffing preparation, stuffing wrapping and baking. The rose cake has the advantages of being good in taste, good in flavor and not prone to wrapper falling.

Description

technical field [0001] The application relates to the technical field of food processing, more specifically, it relates to a rose cake and a preparation method thereof. Background technique [0002] Roses contain hundreds of chemical components, not only rich in protein, amino acids, vitamin C and dietary fiber and other nutrients, but also contain natural antioxidants, polyphenols, flavonoids and other chemical components, according to research It is determined that roses are rich in nutrition, containing 43 mg / g of soluble sugar, 109.3 mg / g of protein, minerals, and 0.096 mg / g of vitamin C. With edible rose petals as the basic raw material, it is widely used in food, health products, cosmetics, medicine, tea, chemical industry and other fields, and has great development and utilization value. [0003] Rose cake is a special pastry with sugar filling and meringue. The specific method is to mix fresh rose petals with honey to make rose filling, fold the fermented dough in l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21D2/34
CPCA21D13/31A21D13/38A21D2/34
Inventor 赵金秀王传印刘天裕王亮刘义信周蕊周志杰康玉柱邬博稳吴金保
Owner 北京苏稻食品工业有限公司
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