Radix puerariae flower cake and preparation method thereof

Abstract

The invention provides a kudzuvine root and fresh flower cake and a preparation method thereof, and relates to the technical field of kudzuvine root and fresh flower cakes. The radix puerariae flower cake comprises the following raw materials in parts by weight: 130-170 parts of radix puerariae powder, 80-120 parts of flour, 40-60 parts of rose petals, 50-70 parts of honey, 20-40 parts of olive oil, 100-140 parts of water, 0.3-0.7 part of ground cinnamon, 1-3 parts of eggs, 40-60 parts of yoghourt lactic acid bacteria, 5-15 parts of oyster peptide, 10-20 parts of maca powder and 3-7 parts of radix salviae miltiorrhizae powder. The novel functional raw materials of the cinnamon powder, the olive oil, the yogurt lactic acid bacteria, the oyster peptide, the maca powder and the radix salviae miltiorrhizae powder are added, so that the taste and the flavor are enriched, and the health effects such as warm tonifying, beautifying, endocrine regulation, liver protection and blood fat reduction are enhanced; innovative processes such as rose petal treatment through molecular cooking, egg low-temperature smoking, flow core material wrapping through hydrogel and vacuum low-temperature baking retain natural components and fragrance of the raw materials, the quality and taste of the cake are improved, the surface of the cake is crisp, and the interior of the cake is moist.

Description

Technical Field

[0001] The invention relates to the technical field of kudzu root fresh flower cakes, in particular to kudzu root fresh flower cakes and a preparation method thereof. Background Art

[0002] Pueraria lobata flower cake is a traditional Chinese pastry that combines the characteristics of Pueraria lobata and flowers. It is especially popular in Yunnan and other places. This cake usually uses Pueraria lobata powder as one of the main ingredients, and is paired with fresh or dried flowers (such as roses, osmanthus, etc.) to make fillings. It not only has a unique natural sweet taste, but also has certain health benefits. Pueraria lobata contains rich nutrients such as dietary fiber and flavonoids, and is believed to help promote gastrointestinal motility, sober up and protect the liver, and lower blood sugar and blood lipids. Flowers give the flower cake a fresh aroma and beauty-enhancing effects. Overall, Pueraria lobata flower cake is a delicious and healthy food.

[0003] The existing varieties of Pueraria lobata flower cakes are relatively single, and the raw materials are mainly traditional Pueraria lobata powder and a few common flowers. The production process is traditional, and the taste and flavor of the cake crust and fillings have limited variations. The functions are mainly concentrated on basic effects, and there is a lack of functional development for specific groups of people. The uniqueness of the product has not been fully demonstrated, resulting in insufficient market appeal and difficulty in adapting to diversified market demands. Summary of the invention

[0004] In view of the deficiencies in the prior art, the present invention provides a kudzu root fresh flower cake and a preparation method thereof, which solves the problem that the existing kudzu root fresh flower cakes have a relatively single variety.

[0005] To achieve the above objectives, the present invention is implemented through the following technical scheme: a kudzu root flower cake, comprising, by weight, 130-170 parts of kudzu root powder, 80-120 parts of flour, 40-60 parts of rose petals, 50-70 parts of honey, 20-40 parts of olive oil, 100-140 parts of water, 0.3-0.7 parts of cinnamon powder, 1-3 parts of eggs, 40-60 parts of yogurt lactic acid bacteria, 5-15 parts of oyster peptides, 10-20 parts of maca powder, and 3-7 parts of salvia miltiorrhiza powder.

[0006] Preferably, the raw materials in parts by weight include: 140-160 parts of kudzu root powder, 90-110 parts of flour, 45-55 parts of rose petals, 55-65 parts of honey, 25-35 parts of olive oil, 110-130 parts of water, 0.4-0.6 parts of cinnamon powder, 2-2.5 parts of eggs, 45-55 parts of yogurt lactic acid bacteria, 8-12 parts of oyster peptides, 12-18 parts of maca powder, and 4-6 parts of salvia miltiorrhiza powder.

[0007] Preferably, 150-160 parts of kudzu root powder, 100-110 parts of flour, 50-55 parts of rose petals, 60-70 parts of honey, 30-35 parts of olive oil, 120-130 parts of water, 0.5-0.7 parts of cinnamon powder, 2-3 parts of eggs, 50-55 parts of yogurt lactic acid bacteria, 10-15 parts of oyster peptides, 15-20 parts of maca powder, and 5-7 parts of salvia miltiorrhiza powder.

[0008] A method for preparing kudzu root flower cake specifically comprises the following steps:

[0009] S1. Making Rose Water

[0010] Boil fresh rose petals with a small amount of water, filter and get rose water, set aside;

[0011] S2. Make cinnamon honey balls

[0012] Mix honey and cinnamon powder evenly, make small balls, about 4-6 grams each, then lightly wrap with olive oil and set aside;

[0013] S3. Make Maca Salvia Sauce

[0014] Add a small amount of water and honey to maca powder and danshen powder, stir evenly to make a paste, and then quickly freeze it with liquid nitrogen to make it into small particles for later use;

[0015] S4. Molecular gastronomy treatment of rose petals

[0016] Marinate fresh rose petals with a mixture of rose water and honey for 10 to 20 minutes, then quickly freeze them in food-grade liquid nitrogen for 1 to 2 minutes to make them dry but still retain their fragrance. Thaw them and set aside.

[0017] S5. Low temperature smoked eggs

[0018] Put the eggs into a low-temperature smoker, set the temperature to 75-85℃, smoke for 10-20 minutes to give them a light smoky aroma, then beat them for later use;

[0019] S6. Make dough

[0020] Mix kudzu root powder, flour, yogurt lactic acid bacteria, low-temperature smoked eggs and the remaining rose water, stir into dough, and then put it in a warm place to rise for 20 to 40 minutes;

[0021] S7. Stuffing

[0022] Divide the proofed dough into several small pieces, each weighing about 25-35 grams. Roll each piece into a round thin sheet, wrap a small piece of frozen cinnamon honey ball and maca salvia miltiorrhiza paste granules in it, seal it tightly, lightly brush a layer of olive oil on the surface, and sprinkle some frozen rose petals on it.

[0023] S8. Hydrogel encapsulated flow core material

[0024] Wrapping the cinnamon honey balls with food-grade hydrogel (such as sodium alginate and calcium salt) to keep them intact during baking, the specific steps are: soaking the cinnamon honey balls in sodium alginate solution for 1-2 minutes, taking them out and soaking them in calcium salt solution for 1-2 minutes, and taking them out for use;

[0025] S9. Vacuum low temperature baking

[0026] Put the processed cakes into a vacuum baking machine, set the temperature to 75-85℃, the vacuum degree to 0.8-1.2 atmospheres, and bake for 15-25 minutes to make the crust of the cake more crispy while keeping the inside moist and flowing.

[0027] Preferably, in the step of low-temperature smoking the eggs, the smoking temperature is 80-85° C. and the smoking time is 10-15 minutes.

[0028] Preferably, in the step of wrapping the core material with the hydrogel, the concentration of the sodium alginate solution is 1-2%, and the concentration of the calcium salt solution is 1-2%.

[0029] Preferably, in the step of treating rose petals with molecular gastronomy, the freezing time is 1-2 minutes and the thawing time is 10 to 15 minutes.

[0030] Preferably, in the step of vacuum low-temperature baking, the vacuum degree of the vacuum baking machine is 1-1.2 atmospheres, the temperature is 80-85° C., and the baking time is 20 to 25 minutes.

[0031] The present invention provides a kudzu root flower cake and a preparation method thereof, which has the following beneficial effects:

[0032] The invention provides a kudzu root flower cake and a preparation method thereof. The invention not only uses traditional kudzu root powder and fresh rose petals, but also adds new raw materials such as cinnamon powder, olive oil, yogurt lactic acid bacteria, oyster peptide, maca powder and salvia miltiorrhiza powder. These raw materials not only enrich the taste and flavor of the cake, but also enhance its functionality. For example, cinnamon powder and honey have warming and beauty effects, while yogurt lactic acid bacteria, oyster peptide, maca powder and salvia miltiorrhiza powder are helpful to improve immune function, regulate endocrine, protect liver and reduce blood lipid. The invention adopts a variety of modern food processing technologies, such as molecular cuisine treatment of rose petals, low-temperature smoked eggs, hydrogel wrapping of flow core materials and vacuum low-temperature baking, etc. These processes can better retain the natural ingredients and aroma of the raw materials, and improve the overall quality and taste of the cake. For example, molecular cuisine treatment makes the rose petals become drier while maintaining the aroma, low-temperature smoking gives eggs a unique smoky flavor, hydrogel wrapping technology prevents the flow core material from being lost during baking, and vacuum low-temperature baking ensures that the cake has a crispy skin and moist inside.

[0033] The invention provides a kudzu root fresh flower cake and a preparation method thereof. The invention has a fine raw material ratio and an innovative production process, and the kudzu root fresh flower cake of the invention has a significantly improved taste and flavor, the cake crust is more crispy, the filling is not only sweet and delicious, but also has a strong rose aroma and a special flavor of a variety of functional raw materials, which meets the diversified needs of consumers. The kudzu root is rich in dietary fiber and flavonoid compounds, and has the effects of promoting gastrointestinal motility, relieving alcohol and protecting the liver, and lowering blood sugar and blood lipids, while the rose petals have the effects of beautifying and nourishing the skin and soothing the mood. The addition of new functional raw materials further enhances these health effects, making the kudzu root fresh flower cake a delicious and healthy food. The invention makes the kudzu root fresh flower cake a delicious and healthy food by diversifying raw materials and innovating processes. It can attract more consumers, especially those who pursue health and quality life. This cake is not only suitable for daily consumption, but also suitable as a gift, meeting the needs of different occasions and improving the market competitiveness of the product. The kudzu root and fresh flower cake of the present invention is not only suitable for the general population, but also particularly suitable for specific groups who need to regulate endocrine, enhance immunity, protect the liver and lower blood lipids. Through the scientific ratio of functional raw materials, it can meet the needs of deliciousness while achieving specific health goals. The present invention uses modern food processing technology, such as vacuum low-temperature baking and hydrogel wrapping, which can better control the temperature and humidity in the production process, ensure the consistency and stability of the quality of each batch of kudzu root and fresh flower cakes, thereby improving the overall quality of the product. DETAILED DESCRIPTION

[0034] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0035] Example 1

[0036] The embodiment of the present invention provides a kudzu root flower cake. The raw materials in parts by weight include: 130-170 parts of kudzu root powder, 80-120 parts of flour, 40-60 parts of rose petals, 50-70 parts of honey, 20-40 parts of olive oil, 100-140 parts of water, 0.3-0.7 parts of cinnamon powder, 1-3 parts of eggs, 40-60 parts of yogurt lactic acid bacteria, 5-15 parts of oyster peptides, 10-20 parts of maca powder, and 3-7 parts of salvia miltiorrhiza powder.

[0037] A method for preparing kudzu root flower cake specifically comprises the following steps:

[0038] S1. Making Rose Water

[0039] Boil fresh rose petals with a small amount of water, filter and get rose water, set aside;

[0040] S2. Make cinnamon honey balls

[0041] Mix honey and cinnamon powder evenly, make into small balls, about 4-6 grams each, then lightly coat with olive oil and set aside;

[0042] S3. Make Maca Salvia Sauce

[0043] Add a small amount of water and honey to maca powder and danshen powder, stir evenly to make a paste, and then quickly freeze it with liquid nitrogen to make it into small particles for later use;

[0044] S4. Molecular gastronomy treatment of rose petals

[0045] Marinate fresh rose petals in a mixture of rose water and honey for 10-20 minutes, then quickly freeze them in food-grade liquid nitrogen for 1-2 minutes to make them dry but still retain their fragrance. Thaw and set aside.

[0046] S5. Low temperature smoked eggs

[0047] Put the eggs into a low-temperature smoker, set the temperature to 75-85℃, smoke for 10-20 minutes to give them a light smoky aroma, then beat them and set aside;

[0048] S6. Make dough

[0049] Mix kudzu root powder, flour, yogurt lactic acid bacteria, low-temperature smoked eggs and the remaining rose water, stir into dough, and then put it in a warm place to rise for 20-40 minutes;

[0050] S7. Stuffing

[0051] Divide the proofed dough into several small pieces, each weighing about 25-35 grams. Roll each piece into a round sheet, wrap a small piece of frozen cinnamon honey ball and maca salvia miltiorrhiza paste granules in it, seal it tightly, lightly brush a layer of olive oil on the surface, and sprinkle some frozen rose petals on it.

[0052] S8. Hydrogel encapsulated flow core material

[0053] Wrapping the cinnamon honey balls with food-grade hydrogel (such as sodium alginate and calcium salt) to keep them intact during baking, the specific steps are: soaking the cinnamon honey balls in sodium alginate solution for 1-2 minutes, taking them out and soaking them in calcium salt solution for 1-2 minutes, and taking them out for use;

[0054] S9. Vacuum low temperature baking

[0055] Put the processed cakes into a vacuum baking machine, set the temperature to 75-85℃, the vacuum degree to 0.8-1.2 atmospheres, and bake for 15-25 minutes to make the crust of the cake more crispy while keeping the inside moist and flowing.

[0056] In the step of low-temperature smoking eggs, the smoking temperature is 80-85°C and the smoking time is 10-15 minutes. In the step of wrapping the core material with hydrogel, the concentration of the sodium alginate solution is 1-2%, and the concentration of the calcium salt solution is 1-2%. In the step of molecular cuisine processing rose petals, the freezing time is 1-2 minutes and the thawing time is 10-15 minutes. In the step of vacuum low-temperature baking, the vacuum degree of the vacuum baking machine is 1-1.2 atmospheres, the temperature is 80-85°C, and the baking time is 20-25 minutes.

[0057] Example 2

[0058] The embodiment of the present invention provides a kudzu root flower cake. The raw materials in parts by weight include: 140-160 parts of kudzu root powder, 90-110 parts of flour, 45-55 parts of rose petals, 55-65 parts of honey, 25-35 parts of olive oil, 110-130 parts of water, 0.4-0.6 parts of cinnamon powder, 2-2.5 parts of eggs, 45-55 parts of yogurt lactic acid bacteria, 8-12 parts of oyster peptides, 12-18 parts of maca powder, and 4-6 parts of salvia miltiorrhiza powder.

[0059] A method for preparing kudzu root flower cake specifically comprises the following steps:

[0060] S1. Making Rose Water

[0061] Boil fresh rose petals with a small amount of water, filter and get rose water, set aside;

[0062] S2. Make cinnamon honey balls

[0063] Mix honey and cinnamon powder evenly, make into small balls, about 4-6 grams each, then lightly coat with olive oil and set aside;

[0064] S3. Make Maca Salvia Sauce

[0065] Add a small amount of water and honey to maca powder and danshen powder, stir evenly to make a paste, and then quickly freeze it with liquid nitrogen to make it into small particles for later use;

[0066] S4. Molecular gastronomy treatment of rose petals

[0067] Marinate fresh rose petals in a mixture of rose water and honey for 10-20 minutes, then quickly freeze them in food-grade liquid nitrogen for 1-2 minutes to make them dry but still retain their fragrance. Thaw and set aside.

[0068] S5. Low temperature smoked eggs

[0069] Put the eggs into a low-temperature smoker, set the temperature to 75-85℃, smoke for 10-20 minutes to give them a light smoky aroma, then beat them and set aside;

[0070] S6. Make dough

[0071] Mix kudzu root powder, flour, yogurt lactic acid bacteria, low-temperature smoked eggs and the remaining rose water, stir into dough, and then put it in a warm place to rise for 20-40 minutes;

[0072] S7. Stuffing

[0073] Divide the proofed dough into several small pieces, each weighing about 25-35 grams. Roll each piece into a round sheet, wrap a small piece of frozen cinnamon honey ball and maca salvia miltiorrhiza paste granules in it, seal it tightly, lightly brush a layer of olive oil on the surface, and sprinkle some frozen rose petals on it.

[0074] S8. Hydrogel encapsulated flow core material

[0075] Wrapping the cinnamon honey balls with food-grade hydrogel (such as sodium alginate and calcium salt) to keep them intact during baking, the specific steps are: soaking the cinnamon honey balls in sodium alginate solution for 1-2 minutes, taking them out and soaking them in calcium salt solution for 1-2 minutes, and taking them out for use;

[0076] S9. Vacuum low temperature baking

[0077] Put the processed cakes into a vacuum baking machine, set the temperature to 75-85℃, the vacuum degree to 0.8-1.2 atmospheres, and bake for 15-25 minutes to make the crust of the cake more crispy while keeping the inside moist and flowing.

[0078] In the step of low-temperature smoking eggs, the smoking temperature is 80-85°C and the smoking time is 10-15 minutes. In the step of wrapping the core material with hydrogel, the concentration of the sodium alginate solution is 1-2%, and the concentration of the calcium salt solution is 1-2%. In the step of molecular cuisine processing rose petals, the freezing time is 1-2 minutes and the thawing time is 10-15 minutes. In the step of vacuum low-temperature baking, the vacuum degree of the vacuum baking machine is 1-1.2 atmospheres, the temperature is 80-85°C, and the baking time is 20-25 minutes.

[0079] Example 3

[0080] The embodiment of the present invention provides a kudzu root flower cake. The raw materials in parts by weight include: 150-160 parts of kudzu root powder, 100-110 parts of flour, 50-55 parts of rose petals, 60-70 parts of honey, 30-35 parts of olive oil, 120-130 parts of water, 0.5-0.7 parts of cinnamon powder, 2-3 parts of eggs, 50-55 parts of yogurt lactic acid bacteria, 10-15 parts of oyster peptides, 15-20 parts of maca powder, and 5-7 parts of salvia miltiorrhiza powder.

[0081] A method for preparing kudzu root flower cake specifically comprises the following steps:

[0082] S1. Making Rose Water

[0083] Boil fresh rose petals with a small amount of water, filter and get rose water, set aside;

[0084] S2. Make cinnamon honey balls

[0085] Mix honey and cinnamon powder evenly, make into small balls, about 4-6 grams each, then lightly coat with olive oil and set aside;

[0086] S3. Make Maca Salvia Sauce

[0087] Add a small amount of water and honey to maca powder and danshen powder, stir evenly to make a paste, and then quickly freeze it with liquid nitrogen to make it into small particles for later use;

[0088] S4. Molecular gastronomy treatment of rose petals

[0089] Marinate fresh rose petals in a mixture of rose water and honey for 10-20 minutes, then quickly freeze them in food-grade liquid nitrogen for 1-2 minutes to make them dry but still retain their fragrance. Thaw and set aside.

[0090] S5. Low temperature smoked eggs

[0091] Put the eggs into a low-temperature smoker, set the temperature to 75-85℃, smoke for 10-20 minutes to give them a light smoky aroma, then beat them and set aside;

[0092] S6. Make dough

[0093] Mix kudzu root powder, flour, yogurt lactic acid bacteria, low-temperature smoked eggs and the remaining rose water, stir into dough, and then put it in a warm place to rise for 20-40 minutes;

[0094] S7. Stuffing

[0095] Divide the proofed dough into several small pieces, each weighing about 25-35 grams. Roll each piece into a round sheet, wrap a small piece of frozen cinnamon honey ball and maca salvia miltiorrhiza paste granules in it, seal it tightly, lightly brush a layer of olive oil on the surface, and sprinkle some frozen rose petals on it.

[0096] S8. Hydrogel encapsulated flow core material

[0097] Wrapping the cinnamon honey balls with food-grade hydrogel (such as sodium alginate and calcium salt) to keep them intact during baking, the specific steps are: soaking the cinnamon honey balls in sodium alginate solution for 1-2 minutes, taking them out and soaking them in calcium salt solution for 1-2 minutes, and taking them out for use;

[0098] S9. Vacuum low temperature baking

[0099] Put the processed cakes into a vacuum baking machine, set the temperature to 75-85℃, the vacuum degree to 0.8-1.2 atmospheres, and bake for 15-25 minutes to make the crust of the cake more crispy while keeping the inside moist and flowing.

[0100] In the step of low-temperature smoking eggs, the smoking temperature is 80-85°C and the smoking time is 10-15 minutes. In the step of wrapping the core material with hydrogel, the concentration of the sodium alginate solution is 1-2%, and the concentration of the calcium salt solution is 1-2%. In the step of molecular cuisine processing rose petals, the freezing time is 1-2 minutes and the thawing time is 10-15 minutes. In the step of vacuum low-temperature baking, the vacuum degree of the vacuum baking machine is 1-1.2 atmospheres, the temperature is 80-85°C, and the baking time is 20-25 minutes.

[0101] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A kudzu root flower cake, characterized in that: The raw materials in parts by weight include: 130-170 parts of kudzu root powder, 80-120 parts of flour, 40-60 parts of rose petals, 50-70 parts of honey, 20-40 parts of olive oil, 100-140 parts of water, 0.3-0.7 parts of cinnamon powder, 1-3 parts of eggs, 40-60 parts of yogurt lactic acid bacteria, 5-15 parts of oyster peptides, 10-20 parts of maca powder, and 3-7 parts of salvia miltiorrhiza powder.

2. The Pueraria lobata flower cake according to claim 1, characterized in that: The raw materials in parts by weight include: 140-160 parts of kudzu root powder, 90-110 parts of flour, 45-55 parts of rose petals, 55-65 parts of honey, 25-35 parts of olive oil, 110-130 parts of water, 0.4-0.6 parts of cinnamon powder, 2-2.5 parts of eggs, 45-55 parts of yogurt lactic acid bacteria, 8-12 parts of oyster peptide, 12-18 parts of maca powder, and 4-6 parts of salvia miltiorrhiza powder.

3. The Pueraria flower cake according to claim 1, characterized in that: The raw materials in parts by weight include: 150-160 parts of kudzu root powder, 100-110 parts of flour, 50-55 parts of rose petals, 60-70 parts of honey, 30-35 parts of olive oil, 120-130 parts of water, 0.5-0.7 parts of cinnamon powder, 2-3 parts of eggs, 50-55 parts of yogurt lactic acid bacteria, 10-15 parts of oyster peptide, 15-20 parts of maca powder, and 5-7 parts of salvia miltiorrhiza powder.

4. The method for preparing a Pueraria lobata flower cake according to any one of claims 1 to 3, characterized in that: The specific steps include: S1. Making Rose Water Boil fresh rose petals with a small amount of water, filter and get rose water, set aside; S2. Make cinnamon honey balls Mix honey and cinnamon powder evenly, make small balls, about 4-6 grams each, then lightly wrap with olive oil and set aside; S3. Make Maca Salvia Sauce Add a small amount of water and honey to maca powder and danshen powder, stir evenly to make a paste, and then quickly freeze it with liquid nitrogen to make it into small particles for later use; S4. Molecular gastronomy treatment of rose petals Marinate fresh rose petals with a mixture of rose water and honey for 10 to 20 minutes, then quickly freeze them in food-grade liquid nitrogen for 1 to 2 minutes to make them dry but still retain their fragrance. Thaw them and set aside. S5. Low temperature smoked eggs Put the eggs into a low-temperature smoker, set the temperature to 75-85℃, smoke for 10-20 minutes to give them a light smoky aroma, then beat them for later use; S6. Make dough Mix kudzu root powder, flour, yogurt lactic acid bacteria, low-temperature smoked eggs and the remaining rose water, stir into dough, and then put it in a warm place to rise for 20 to 40 minutes; S7. Stuffing Divide the proofed dough into several small pieces, each weighing about 25-35 grams. Roll each piece into a round thin sheet, wrap a small piece of frozen cinnamon honey ball and maca salvia miltiorrhiza paste granules in it, seal it tightly, lightly brush a layer of olive oil on the surface, and sprinkle some frozen rose petals on it. S8. Hydrogel encapsulated flow core material Wrapping the cinnamon honey balls with food-grade hydrogel (such as sodium alginate and calcium salt) to keep them intact during baking, the specific steps are: soaking the cinnamon honey balls in sodium alginate solution for 1-2 minutes, taking them out and soaking them in calcium salt solution for 1-2 minutes, and taking them out for use; S9. Vacuum low temperature baking Put the processed cakes into a vacuum baking machine, set the temperature to 75-85℃, the vacuum degree to 0.8-1.2 atmospheres, and bake for 15-25 minutes to make the crust of the cake more crispy while keeping the inside moist and flowing.

5. The method for preparing the Pueraria lobata flower cake according to claim 1, characterized in that: In the step of low-temperature smoking eggs, the smoking temperature is 80-85° C. and the smoking time is 10-15 minutes.

6. The method for preparing the Pueraria lobata flower cake according to claim 1, characterized in that: In the step of wrapping the core material with the hydrogel, the concentration of the sodium alginate solution is 1-2%, and the concentration of the calcium salt solution is 1-2%.

7. The method for preparing the Pueraria lobata flower cake according to claim 1, characterized in that: In the step of processing rose petals with molecular gastronomy, the freezing time is 1-2 minutes and the thawing time is 10-15 minutes.

8. The method for preparing the Pueraria lobata flower cake according to claim 1, characterized in that: In the step of vacuum low-temperature baking, the vacuum degree of the vacuum baking machine is 1-1.2 atmospheres, the temperature is 80-85° C., and the baking time is 20-25 minutes.