Preparation method of American ginseng pastry

Abstract

The invention discloses a making method of an American ginseng pastry. The making method comprises the steps of making a wrapper material, making American ginseng stuffing, making filling stuffing, making a pastry blank body, cooking the pastry and the like. The American ginseng stuffing contains American ginseng ingredients, and the filling stuffing contains Chinese wolfberry fruit and red date ingredients. Wrapping the American ginseng stuffing with the wrapper material, injecting the filling stuffing into the American ginseng stuffing to obtain a pastry blank, and cooking the pastry blank to obtain the American ginseng pastry. The American ginseng pastries made by the making method of the American ginseng pastries are rich in taste and flavor, the pastries are not bitter, the medicine properties are mild, and the American ginseng pastries are beneficial to being popularized and eaten.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for making American ginseng cake. Background Art

[0002] American ginseng, a perennial herbaceous plant of the genus Panax, belongs to the Araliaceae family. It is known as a "cooling" ginseng, with a bitter, slightly sweet flavor and cooling properties. It contains ginsenosides, which are known to boost immunity and therefore possess considerable medicinal value. Due to its beneficial health benefits, market demand for American ginseng has been increasing, leading to the development of food products containing it, such as pastries. However, some current pastries containing American ginseng have a bland taste and a bitter flavor. Furthermore, the inclusion of American ginseng in traditional Chinese medicine (TCM) suggests that these pastries have a cooling nature, limiting their widespread adoption. Summary of the Invention

[0003] The present invention aims to solve at least one of the technical problems existing in the prior art. To this end, the present invention provides a method for making American ginseng pastries. The American ginseng pastries made by the method have a rich taste, are not bitter, and have mild medicinal properties.

[0004] A method for making American ginseng cakes according to an embodiment of the present invention comprises the following steps:

[0005] Preparation of the pastry: The raw materials for the pastry include, by weight, 60 parts of white phoenix beans with skin, 30 parts of sugar, 15 parts of trehalose, 20 parts of maltitol, 6 parts of rapeseed oil, 4 parts of shortening, 1.8 parts of winter plum powder, 0.1 part of xanthan gum, 4 parts of milk powder, 0.2 parts of salt, 0.2 parts of pigment, 0.015 parts of aspartame, 0.3 parts of preservative, and 0.12 parts of tea powder; the pastry pastry is prepared by using the above raw materials;

[0006] Preparation of American ginseng filling: The raw materials for the American ginseng filling include, by weight, 8 parts of white phoenix beans, 3.8 parts of white sugar, 1.3 parts of trehalose, 1.3 parts of high maltose syrup, 4 parts of rapeseed oil, 0.06 parts of edible salt, 0.04 parts of red bean paste improver, and 0.65 parts of American ginseng powder; the American ginseng filling is prepared using the above raw materials;

[0007] Preparation of the filling: The raw materials for the filling include, by weight, 50 parts of peeled milk-flowered kidney beans, 0.15 parts of red date essence, 23 parts of rapeseed oil, 45 parts of white sugar, 18 parts of trehalose, 5 parts of glucose syrup, 20 parts of red dates, 15 parts of dried wolfberries, 0.5 parts of bean flavor remover, 0.015 parts of sweetener, and 0.15 parts of preservative; the filling is prepared using the above raw materials;

[0008] Making a pastry embryo: wrapping the American ginseng filling with the wrapper, and injecting the center filling into the American ginseng filling to obtain a pastry embryo;

[0009] Cooked pastry: Cook the pastry embryo to obtain American ginseng pastry.

[0010] According to an embodiment of the present invention, a method for making American ginseng pastries has at least the following beneficial effects: by adopting the above method to make American ginseng pastries, by adding a filling to the filling mixed with American ginseng ingredients, on the one hand, the overall taste and mouthfeel of the pastry can be enriched, and the filling can also weaken the bitterness of the American ginseng filling; on the other hand, the filling contains red dates and wolfberries, which can balance the medicinal properties of American ginseng, thereby facilitating the promotion and consumption of American ginseng pastries.

[0011] According to some embodiments of the present invention, in the step of making the leather material, the skinned white phoenix beans are ground into flour and mixed with other raw materials and kneaded into dough to form the leather material, and the leather material is made from the dough.

[0012] According to some embodiments of the present invention, in the step of preparing the American ginseng filling, the white phoenix bean is ground into powder and homogenized by mixing with other raw materials to form the American ginseng filling.

[0013] According to some embodiments of the present invention, in the step of preparing the filling, peeled milk beans are ground into powder, red dates are chopped and homogenized with other raw materials to form the filling.

[0014] According to some embodiments of the present invention, in the step of cooking the pastry, the cooking method is baking or frying.

[0015] According to some embodiments of the present invention, in the step of preparing the pastry embryo, a pastry filling machine is used to inject the filling into the American ginseng filling.

[0016] According to some embodiments of the present invention, the pastry filling machine includes a machine base assembly, a pastry placement seat, a pressure plate mechanism and a filling mechanism; the pastry placement seat is arranged on the machine base assembly and is used to place pastries, the pressure plate mechanism is arranged on the machine base assembly and is used to press and limit the pastry on the upper side of the pastry, and the filling mechanism is arranged on the machine base assembly and is used to inject the filling into the pastry.

[0017] According to some embodiments of the present invention, the machine base assembly includes a conveyor, which is provided with a circulating conveyor belt. A plurality of pastry placement seats are provided and are evenly spaced on the conveyor belt. The conveyor is used to transport each of the pastry placement seats in sequence to a position corresponding to the pressing plate mechanism and the filling mechanism.

[0018] According to some embodiments of the present invention, the pressing plate mechanism includes a pressing plate and a pressing plate driver, and the pressing plate driver is used to drive the pressing plate to press against the upper side of the cake.

[0019] According to some embodiments of the present invention, the filling mechanism includes a syringe and a movable drive assembly, the syringe is arranged on the movable drive assembly, and the movable drive assembly is used to drive the syringe to approach and move away from the pastry placement seat.

[0020] Additional aspects and advantages of the present invention will be set forth in part in the description which follows and, in part, will be obvious from the description which follows, or may be learned by practice of the present invention. DETAILED DESCRIPTION

[0021] In order to make the technical solution of the present invention more clearly understood by those skilled in the art, the following examples are given for illustration. It should be noted that the following examples do not limit the scope of protection claimed by the present invention.

[0022] Unless otherwise specified, the raw materials, reagents, or devices used in the following examples can be obtained from conventional commercial sources or by existing known methods. Unless otherwise specified, the experiments or testing methods are conventional methods in the art. In the description of the present invention, descriptions involving numerical ranges should be understood to be inclusive of the numbers unless otherwise specified.

[0023] A method for making American ginseng cakes, characterized by comprising the following steps:

[0024] 1. Making the skin material: The raw materials for making the skin material include, by weight: 60 parts of skinned white phoenix beans, 30 parts of sugar, 15 parts of trehalose, 20 parts of maltitol, 6 parts of rapeseed oil, 4 parts of shortening, 1.8 parts of winter plum powder, 0.1 part of xanthan gum, 4 parts of milk powder, 0.2 parts of salt, 0.2 parts of pigment, 0.015 parts of aspartame, 0.3 parts of preservatives, and 0.12 parts of tea powder; the above raw materials are used to make the skin material of the pastry.

[0025] 2. Preparation of American ginseng filling: The raw materials for making American ginseng filling include, by weight: 8 parts of white phoenix beans, 3.8 parts of white sugar, 1.3 parts of trehalose, 1.3 parts of high maltose syrup, 4 parts of rapeseed oil, 0.06 parts of edible salt, 0.04 parts of red bean paste improver, and 0.65 parts of American ginseng powder; the above raw materials are used to make the American ginseng filling.

[0026] 3. Preparation of the filling: The ingredients for the filling, in parts by weight, include: 50 parts of peeled milk-flowered kidney beans, 0.15 parts of red date essence, 23 parts of rapeseed oil, 45 parts of white sugar, 18 parts of trehalose, 5 parts of glucose syrup, 20 parts of red dates, 15 parts of dried wolfberries, 0.5 parts of a bean flavor remover, 0.015 parts of sweetener, and 0.15 parts of a preservative. The filling is prepared using the above ingredients. In the embodiment, a large amount of the filling can be produced at one time and used in batches through sterilization, filling, and refrigeration.

[0027] 4. Making a pastry embryo: wrapping the American ginseng filling with the wrapper, and injecting the center filling into the American ginseng filling to obtain a pastry embryo.

[0028] 5. Cooking the pastry: Cooking the pastry embryo to obtain American ginseng pastry.

[0029] The American ginseng pastry is prepared by the above method. By adding the filling into the filling mixed with American ginseng ingredients, on the one hand, the overall taste and mouthfeel of the pastry can be enriched, and the filling can also weaken the bitterness of the American ginseng filling; on the other hand, the filling contains red dates and wolfberries, which can balance the medicinal properties of American ginseng, thereby facilitating the promotion and consumption of American ginseng pastries.

[0030] In an embodiment, in the step of making the leather material, the skinned white bean is ground into powder and mixed with other raw materials and kneaded to form a leather material dough, and the leather material is made by the leather material dough. The leather material is prepared by the above method, and the steps are simple and easy to implement. In an embodiment, an appropriate amount of water can be used for kneading according to actual conditions, and flour can also be added as needed to regulate the hardness and toughness of the leather material. It is conceivable that in other embodiments, the leather material of the pastry can also be made in other ways, and those skilled in the art can make arrangements according to actual conditions.

[0031] In the embodiment, in the step of preparing the American ginseng filling, the white phoenix bean is ground into powder and mixed with other raw materials to form the American ginseng filling. The American ginseng filling is prepared by the above method, which is simple and easy to implement. It is conceivable that in other embodiments, the American ginseng filling can also be prepared by other methods, and those skilled in the art can make arrangements according to actual conditions.

[0032] In the embodiment, in the step of preparing the filling, peeled milk beans are ground into powder, red dates are chopped, and then homogenized with other ingredients to form the filling. The above method is simple and easy to implement. It is contemplated that other methods may be used to prepare the filling in other embodiments, and those skilled in the art can make arrangements based on actual circumstances.

[0033] In an embodiment, homogenization can be achieved by a homogenizer, or by some stirring machine.

[0034] In an embodiment, in the step of cooking the pastry, the cooking method is baking or frying.

[0035] In the embodiment, in the step of making the pastry body, a pastry filling machine is used to inject the filling material into the American ginseng filling material. By injecting the filling material into the pastry filling machine, the product consistency is good and the production efficiency is high.

[0036] In an embodiment, the pastry filling machine includes a base assembly, a pastry placement seat, a pressing plate mechanism, and a filling mechanism; the pastry placement seat is disposed on the base assembly and is used to place the pastry, the pressing plate mechanism is disposed on the base assembly and is used to press against the upper side of the pastry to limit the pastry's position, and the filling mechanism is disposed on the base assembly and is used to inject the filling material into the pastry. During filling, the pastry is placed on the pastry placement seat, the pressing plate mechanism presses against the upper side of the pastry, and then the filling material is added via the filling mechanism. In this manner, the pressing plate mechanism can maintain a stable shape during the filling.

[0037] In an embodiment, the base assembly includes a conveyor equipped with a circulating conveyor belt. A plurality of pastry holders are provided and evenly spaced on the conveyor belt. The conveyor is used to sequentially transport each pastry holder to a position corresponding to the pressing plate mechanism and the filling mechanism. During filling, a worker or a robot can continuously place the pastries to be filled onto the empty pastry holders. The conveyor then sequentially transports the pastry holders to the positions corresponding to the pressing plate mechanism and the filling mechanism, thereby sequentially filling the pastries with the filling, thereby achieving high production efficiency.

[0038] In an embodiment, the pressing plate mechanism includes a pressing plate and a pressing plate driver, wherein the pressing plate driver is configured to drive the pressing plate to press against the upper side of the pastry. The pressing plate mechanism can be driven by the pressing plate driver to press against the upper side of the pastry, thereby achieving automated operation. Of course, in some embodiments, the pressing plate mechanism can also be a manual structure.

[0039] In an embodiment, the pressing plate can be movably mounted on the base assembly and horizontally mounted on the upper side of the conveyor. The pressing plate driver can use a structure such as a cylinder or an electric push rod to drive the pressing plate to move up and down. Of course, it is conceivable that in other embodiments, the pressing plate is not limited to being movable up and down. For example, it can also be a rotating setting, with one end of the pressing plate being rotatably mounted on the base assembly. The pressing plate driver uses a structure that can drive the pressing plate to rotate, such as a motor or a connecting rod mechanism, so that when pressing against the pastry, the pressing plate is flipped over and covers the upper side of the pastry.

[0040] In some embodiments, a pressure plate mechanism can be installed on both the machine base assembly and the pastry placement seat. Multiple pressure plates are provided, corresponding to each pastry placement seat. One end of each pressure plate is hinged to the corresponding pastry placement seat. The pressure plate has an open position and a pressing position. In the open position, the pressure plate is vertically positioned beside the pastry placement seat where the pastries are placed. In the pressing position, the pressure plate is horizontally positioned and presses against the top of the pastry placement seat where the pastries are placed. An elastic member, such as a spring or torsion spring, is positioned between the pressure plate and the pastry placement seat to maintain the pressure plate in the open position. The pressure plate mechanism is installed on the machine base assembly and comprises a lever. When the conveyor transports the pastry placement seat to the position corresponding to the filling mechanism, the lever shifts the pressure plate to the pressing position, thereby achieving a pressure-limiting effect on the pastry during filling. When the pastry placement seat leaves the position corresponding to the filling mechanism, the lever disengages from the pressure plate, returning the pressure plate to the open position, preventing the pastry from being placed. The lever structure is specifically a horizontal roller, mounted horizontally above the conveyor and fixed relative to the base assembly. When the pastry holder is transported inward, the roller flattens the pressure plate to its abutting position. After the filling is added, the conveyor moves the pastry holder away from the roller. The pressure plate, disengaged from the roller, returns to its open position under the action of an elastic member. This structure automatically achieves the pressure plate's abutment limit function, is simple in structure, and requires no power structure.

[0041] In an embodiment, the filling mechanism includes a syringe and a movable drive assembly, wherein the syringe is mounted on the movable drive assembly and configured to drive the syringe toward and away from the pastry seating. During filling, the movable drive assembly drives the syringe toward the pastry on the pastry seating and inserts the syringe needle into the pastry, whereupon the syringe can inject the filling into the pastry.

[0042] In an embodiment, the mobile drive component can adopt a cylinder, an electric push rod, etc., the syringe can be installed on a sliding seat, and the sliding seat is set on the machine base component in a direction close to and away from the pastry placement seat. The mobile drive component can drive the syringe to move by driving the sliding seat.

[0043] In the embodiments, the syringe can be implemented with reference to the structure of some existing glue injection machines, or the filling mechanism can be implemented with reference to existing equipment for filling fillings. Of course, in some embodiments, the pastry filling machine can also be implemented as a whole using existing equipment, and those skilled in the art can purchase and use it as needed. In addition, in some embodiments, some manual syringes can also be used to inject the fillings, and are not limited to using a pastry filling machine.

[0044] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be considered as equivalent replacement methods and are included in the scope of protection of the present invention.

Claims

1. A method for making American ginseng cakes, characterized in that: The steps include: Preparation of the pastry: The raw materials for the pastry include, by weight, 60 parts of white phoenix beans with skin, 30 parts of sugar, 15 parts of trehalose, 20 parts of maltitol, 6 parts of rapeseed oil, 4 parts of shortening, 1.8 parts of winter plum powder, 0.1 part of xanthan gum, 4 parts of milk powder, 0.2 parts of salt, 0.2 parts of pigment, 0.015 parts of aspartame, 0.3 parts of preservative, and 0.12 parts of tea powder; the pastry pastry is prepared by using the above raw materials; Preparation of American ginseng filling: The raw materials for the American ginseng filling include, by weight, 8 parts of white phoenix beans, 3.8 parts of white sugar, 1.3 parts of trehalose, 1.3 parts of high maltose syrup, 4 parts of rapeseed oil, 0.06 parts of edible salt, 0.04 parts of red bean paste improver, and 0.65 parts of American ginseng powder; the American ginseng filling is prepared using the above raw materials; Preparation of the filling: The raw materials for the filling include, by weight, 50 parts of peeled milk-flowered kidney beans, 0.15 parts of red date essence, 23 parts of rapeseed oil, 45 parts of white sugar, 18 parts of trehalose, 5 parts of glucose syrup, 20 parts of red dates, 15 parts of dried wolfberries, 0.5 parts of bean flavor remover, 0.015 parts of sweetener, and 0.15 parts of preservative; the filling is prepared using the above raw materials; Making a pastry embryo: wrapping the American ginseng filling with the wrapper, and injecting the center filling into the American ginseng filling to obtain a pastry embryo; Cooked pastry: Cook the pastry embryo to obtain American ginseng pastry.

2. The method for making American ginseng cake according to claim 1, characterized in that: In the step of making the leather material, the white bean with skin is ground into powder, mixed with other raw materials and kneaded into dough to form the leather material, and the leather material is made from the dough.

3. The method for making American ginseng cake according to claim 1, characterized in that: In the step of preparing the American ginseng filling, the white bean is ground into powder and mixed with other raw materials to form the American ginseng filling.

4. The method for making American ginseng cake according to claim 1, wherein: In the step of preparing the filling, peeled milk beans are ground into powder, red dates are chopped and mixed with other raw materials to form the filling.

5. The method for making American ginseng cake according to claim 1, characterized in that: In the step of cooking the cakes, the cooking method is baking or frying.

6. The method for making American ginseng cake according to claim 1, characterized in that: In the step of making the pastry embryo, a pastry filling machine is used to inject the filling into the American ginseng filling.

7. The method for making American ginseng cake according to claim 6, characterized in that: The pastry filling machine includes a machine base assembly, a pastry placement seat, a pressure plate mechanism and a filling mechanism; the pastry placement seat is arranged on the machine base assembly and is used to place pastries, the pressure plate mechanism is arranged on the machine base assembly and is used to press and limit the pastry on the upper side of the pastry, and the filling mechanism is arranged on the machine base assembly and is used to inject the filling into the pastry.

8. The method for making American ginseng cake according to claim 7, characterized in that: The base assembly includes a conveyor, which is provided with a circulating conveyor belt. A plurality of pastry placement seats are provided and are evenly spaced on the conveyor belt. The conveyor is used to transport each pastry placement seat in turn to a position corresponding to the pressing plate mechanism and the filling mechanism.

9. The method for making American ginseng cake according to claim 7 or 8, characterized in that: The pressing plate mechanism includes a pressing plate and a pressing plate driver, and the pressing plate driver is used to drive the pressing plate to press against the upper side of the cake.

10. The method for making American ginseng cake according to claim 7, characterized in that: The filling mechanism includes a syringe and a movable driving assembly. The syringe is arranged on the movable driving assembly, and the movable driving assembly is used to drive the syringe to approach and move away from the cake placement seat.