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A kind of fermented peony cake and its preparation method

A production method and fermented technology, which is applied in the field of pastry processing, can solve the problems of peony petals becoming dry and scattered, affecting consumers' consumption, dry skin, etc., and achieve the products crisp and delicious, good preservation effect, and improved water and oil balance. Effect

Active Publication Date: 2022-05-13
山东稻香村食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned related technologies, the inventor found that no matter whether the puff pastry made of dried peony petals or peony paste is eaten after being placed for a period of time, the peony petals often become dry and scattered, the skin becomes dry, and the skin peels and breaks. affect consumer consumption

Method used

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  • A kind of fermented peony cake and its preparation method
  • A kind of fermented peony cake and its preparation method
  • A kind of fermented peony cake and its preparation method

Examples

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Effect test

Embodiment 1

[0051] A fermented peony cake, comprising dough components, pastry components and filling components; the fermented sugar peony component includes 1 kg of peony petals, 1.2 kg of white sugar, and 0.1 kg of trehalose; the dough component includes 0.7 kg of white sugar, Cream 1kg, all-purpose flour 2.5kg, water 1kg; pastry ingredients include butter 1.8kg, all-purpose flour 3.6kg; filling ingredients include butter 1.2kg, soft white sugar 1kg, honey 0.6kg, winter melon puree 1.5kg, walnut kernel 1.5kg , fermented sugar peony 2kg, cooked powder 2kg, wheat fiber 0.1kg;

[0052] The making method of peony pastry comprises the following steps:

[0053] Preparation of fermented sugar peony: remove foreign matter from peony petals, wash and lay flat to dry, chop the dried peony petals to 1-1.5cm in size, weigh peony petals, white sugar and trehalose according to the formula, and stir evenly After packing into barrels and sealing, ferment at a constant temperature of 28°C for 10 days;...

Embodiment 2

[0062] A fermented peony cake, comprising dough components, pastry components and filling components; the fermented sugar peony component includes 1 kg of peony petals, 1 kg of white granulated sugar, and 0.3 kg of trehalose; the dough component includes 0.5 kg of white granulated sugar, cream 1.2kg, 2.5kg of all-purpose flour, 1kg of water; pastry ingredients include 3kg of butter, 3.6kg of all-purpose flour; filling ingredients include 1.5kg of butter, 0.9kg of soft white sugar, 0.8kg of honey, 1.5kg of winter melon puree, and 1.8kg of walnut kernels , fermented sugar peony 2.5kg, cooked powder 2kg, wheat fiber 0.3kg;

Embodiment 3

[0064] A fermented peony cake, comprising dough components, pastry components and filling components; the fermented sugar peony component includes 1 kg of peony petals, 1 kg of white granulated sugar, and 0.3 kg of trehalose; the dough component includes 0.5 kg of white granulated sugar, cream 1.2kg, 2.5kg of all-purpose flour, 1.2kg of water; pastry ingredients include 1.8kg of butter, 3.6kg of all-purpose flour; filling ingredients include 1.2kg of butter, 0.9kg of soft white sugar, 0.8kg of honey, 1.8kg of winter melon paste, walnut kernels 1.8kg, fermented peony sugar 3kg, cooked powder 2kg, wheat fiber 0.4kg;

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Abstract

This application relates to the field of pastry processing, and specifically discloses a fermented peony pastry and a production method. The peony pastry includes a dough component, a pastry component and a filling component; the dough component includes the following components in parts by weight: 5-7 parts of sugar, 10-12 parts of cream, 24-27 parts of flour, and 9-12 parts of water; the pastry components include the following components by weight: 18-32 parts of cream, 24-36 parts of flour; The filling components include the following components in parts by weight: 12-18 parts of cream, 8-10 parts of sugar, 15-18 parts of minced filling, 20-35 parts of fermented peony sugar, 18-22 parts of cooked powder, and 1 part of wheat fiber -4 parts. The peony cake prepared by the application is still soft and delicious after being stored for a long time, the skin is oily, the mouth is fragrant, sweet but not greasy.

Description

technical field [0001] The present application relates to the field of pastry processing, more specifically, it relates to a fermented peony pastry and a preparation method thereof. Background technique [0002] Puff pastry is especially popular with the elderly and children because of its soft and sweet taste. As consumers' tastes for pastry products change, various types of petals are used as raw materials for the production of pastries on the market. Among them, peony is a traditional famous flower originating in China. It not only has high ornamental value, but also has high medicinal value and food value. According to the chemical determination results of peony petals and pollen by the Chinese Academy of Sciences and other units, peony petals and pollen contain a variety of nutrients beneficial to the human body, which contain 13 kinds of amino acids, and the total amino acid content reaches 14.294%. Peony petals contain vitamin , protein, sugar, mineral elements, anth...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/38A21D13/31A21D15/00A21D2/34
CPCA21D13/38A21D13/31A21D15/00A21D2/34
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 山东稻香村食品工业有限公司
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