Preparation of multi-layered oil shortbread process and fresh flower cake

Abstract

The present application relates to the field of fresh flower cakes, in particular to a preparation process of multi-layer oil skin and shortbread and a fresh flower cake. The present application first prepares oil skin and shortbread; from bottom to top, one layer of shortbread, one layer of oil skin and one layer of shortbread are arranged, and then pressed into three layers of adhesive layer skin, and then folded into at least three layers, cut to obtain different layer blocks, and then at least two layer blocks are overlapped and pressed to obtain a pretreated cake skin, then rolled into a cylindrical shape, cut into blocks, and pressed into shape to obtain multi-layer oil skin and shortbread. The finished product obtained by baking the multi-layer oil skin and shortbread is soft and glutinous, has a strong crisp feeling, and has a good entry effect. The multi-layer oil skin and shortbread can be 36 layers or more, and the baked finished product has high taste levels. The present application also adds water to fresh flowers, beats the fresh flowers into pulp, sterilizes the fresh flowers, adds glucose and fermentation bacteria, ferments the fresh flowers, sterilizes the fresh flowers, obtains sauce, and then prepares filling together with honey, sweeteners and the like, wraps the filling in the multi-layer oil skin and shortbread to prepare a fresh flower cake, and gives the fresh flower cake the effects of being more beneficial to health and having better nutritional effects.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of fresh flower cakes, and in particular to a preparation process of multi-layered oil skin and oil crisp and a fresh flower cake. BACKGROUND

[0002] Fresh flower cakes originated in Yunnan, where the climate is suitable for the growth of flowers, especially edible roses. The cake skin is made of wheat flour, lard or butter, and vegetable oil, and is crisp and multi-layered. The filling is made of fresh petals, sauce, and auxiliary materials, and has a strong floral aroma, sweetness, and no greasiness.

[0003] The cake skin of the fresh flower cake is not only the source of its signature taste, but also the core carrier of the overall flavor. The cake skin wraps the moist fresh flower filling and plays a structural support role. High-quality cake skin needs to have a certain toughness to avoid breaking or leaking during baking, and at the same time, through the sealing property of the multi-layered oil crisp, the aroma of rose petals is locked, preventing the floral aroma from being excessively volatilized in high-temperature baking, ensuring a rich aroma upon entry. The cake skin of the fresh flower cake is made by traditional "shortening process", which requires repeated folding and rolling to form a thin crisp layer as thin as a cicada's wing. After baking, the cake skin is crisp on the outside and soft on the inside, with distinct layers, forming a sharp contrast with the fluffy and sweet fresh flower filling. The cake skin is usually made of wheat flour, lard (or butter, vegetable oil), and a small amount of sugar, with a light and slightly sweet taste that can neutralize the greasiness of the filling without masking the natural floral aroma of the rose. Handmade cake skin is an important process of fresh flower cakes, and each step is crucial, from mixing the dough, making the shortening, to filling. High-quality cake skin after baking presents a golden yellow and shiny color, with natural cracks on the surface revealing the crisp layer, which can stimulate appetite at the first moment and add interest to the food.

[0004] The filling of the fresh flower cake is its soul; the traditional filling is made of rose petals, sauce, sweetener, and honey. The sweetness needs to be just right, highlighting the floral aroma without masking the slight acidity and freshness of the petals. High-quality filling needs to retain the fiber of the petals, with a slight chewiness upon entry, rather than being completely muddy; this texture contrasts with the crisp cake skin, enhancing the richness of the taste. After high-temperature baking, the rose aroma of the filling bursts out as the oil crisp cracks, and then gradually releases during chewing, creating an excellent sensory experience.

[0005] There are many related technical studies on fresh flower cakes, but providing a healthy, crisp, and good sensory experience fresh flower cake is still a technical problem to be solved. SUMMARY

[0006] The present application proposes a preparation process of multi-layered oil skin and oil crisp and a fresh flower cake to solve the above technical problems.

[0007] In one embodiment, the present application provides a preparation process of multi-layered oil skin and oil crisp, comprising the following steps:

[0008] Step 1: preparing the oil skin: mixing and kneading the medium strength flour, edible oil, egg, sweetener and water, and then leavening and pressing to obtain the oil skin;

[0009] Step 2: preparing the crisp skin: mixing and kneading the low strength flour, edible oil, egg, sweetener and water, and then leavening and pressing to obtain the crisp skin;

[0010] Step 3: arranging a layer of crisp skin, a layer of oil skin and a layer of crisp skin from bottom to top, and then pressing to obtain a three-layer adhesive laminated skin, folding the adhesive laminated skin into at least three layers, cutting to obtain different layer blocks, and then overlapping and pressing at least two layer blocks to obtain a pretreated pie crust;

[0011] Step 4: rolling the pretreated pie crust into a cylindrical shape, cutting into blocks, and then pressing into shape in a molding machine to obtain a multi-layer oil skin and crisp.

[0012] In one embodiment, the number of layers of the multi-layer oil skin and crisp is at least 36 layers, based on the total number of layers of the oil skin and crisp.

[0013] In one embodiment, the number of layers of the multi-layer oil skin and crisp is 36 layers, based on the total number of layers of the oil skin and crisp.

[0014] In one embodiment, in step 3, the adhesive laminated skin is folded into three layers; and / or, the two layer blocks are overlapped to obtain the pretreated pie crust.

[0015] In one embodiment, according to weight parts, the oil skin raw materials include: 45-65 parts of medium strength flour, 8-13 parts of edible oil, 2-5 parts of egg (egg liquid), 1-5 parts of sweetener and 25-35 parts of water.

[0016] In one embodiment, according to weight parts, the crisp skin raw materials include: 45-65 parts of low strength flour, 25-45 parts of edible oil, 3-6 parts of egg (egg liquid), 2-5 parts of sweetener and 5-10 parts of water.

[0017] In one embodiment, the edible oil includes at least one of lard, butter and vegetable oil.

[0018] In one embodiment, the sweetener includes at least one of sucrose, glucose, fructose or maltose.

[0019] In one embodiment, the present application provides a multi-layer oil skin and crisp prepared according to the above process.

[0020] In one embodiment, the present application provides a preparation process of fresh flower cake, including the following steps:

[0021] Step I: preparing the oil skin and crisp skin;

[0022] Step II: arranging a layer of short dough, a layer of oil dough and a layer of short dough from bottom to top, then pressing into a three-layered adhesive dough, folding the adhesive dough into at least three layers, cutting to obtain different layer blocks, and then overlapping at least two layer blocks to obtain a pretreated pie crust;

[0023] Step III: rolling the filling containing fresh flowers into the pretreated pie crust, cutting into pieces, and then pressing into shape in a forming machine to obtain a pie;

[0024] Step IV: baking the pie to obtain a fresh flower pie.

[0025] In one embodiment, the steps of preparing the oil dough and the short dough in step I are the same as steps 1-2 described above.

[0026] In one embodiment, the number of layers of the fresh flower pie is at least 36 layers, based on the total number of layers of the oil dough and the short dough.

[0027] In one embodiment, the number of layers of the fresh flower pie is 36 layers, based on the total number of layers of the oil dough and the short dough.

[0028] In one embodiment, in step II, the adhesive dough is folded into three layers; and / or, two layer blocks are overlapped to obtain a pretreated pie crust.

[0029] In one embodiment, the raw materials of the oil dough include: medium-strength flour, edible oil, egg, sweetener and water.

[0030] In one embodiment, the raw materials of the short dough include low-strength flour, edible oil, egg, sweetener and water.

[0031] In one embodiment, the raw materials of the oil dough include, by weight: 45-65 parts of medium-strength flour, 8-13 parts of edible oil, 2-5 parts of egg (egg liquid), 1-5 parts of sweetener and 25-35 parts of water.

[0032] In one embodiment, the raw materials of the short dough include, by weight: 45-65 parts of low-strength flour, 25-45 parts of edible oil, 3-6 parts of egg, 2-5 parts of sweetener and 10-15 parts of water.

[0033] In one embodiment, the edible oil includes at least one of lard, butter, and vegetable oil.

[0034] In one embodiment, the sweetener includes at least one of sucrose, glucose, fructose or maltose.

[0035] In one embodiment, the fresh flowers include at least one of red roses, osmanthus flowers, jasmine flowers, and cherry blossoms. The roses can be double red roses. The cherry blossoms can be Guanshan cherry blossoms.

[0036] In one embodiment, the raw materials of the filling include sauce, fresh flowers, sweetener, honey, edible oil and edible salt.

[0037] In one embodiment, the raw materials of the filling include, by weight, 20-40 parts of the sauce, 15-25 parts of the fresh flower, 0.2-1 part of the sweetener, 0.5-3 parts of the honey, 1-3 parts of the edible oil and 0.2-0.6 parts of the edible salt.

[0038] In one embodiment, the preparation method of the sauce includes: beating the fresh flower with water, sterilizing, adding glucose and fermentation bacteria, fermenting, sterilizing, and obtaining the sauce.

[0039] In one embodiment, the fresh flower includes, by weight, 1:0.6-1 rose and jasmine. The selection of the fresh flower endows the sauce with excellent free radical scavenging antioxidant effect, and the fresh flower cake has better nutritional effect.

[0040] In one embodiment, the fermentation bacteria include Bacillus velezensis CICC 25048 and Aspergillus oryzae GDMCC 3.236. The combined fermentation of the two is conducive to reducing the content of harmful ingredients (such as histamine) in the fermentation material and increasing the total amount of amino acids, and endows the fresh flower cake with better health, edible suitability and nutritional effect.

[0041] In one embodiment, the amount of the fermentation bacteria added in the beating material is 10 9 -10 11 g / mg.

[0042] In one embodiment, the quantity ratio of Bacillus velezensis CICC 25048 and Aspergillus oryzae GDMCC 3.236 in the beating material is 1:0.5-1.

[0043] In one embodiment, the fermentation temperature and time are 25-40℃ and 4-7 days.

[0044] In one embodiment, the present application also provides a fresh flower cake prepared according to the preparation process.

[0045] The beneficial effects of the present application include but are not limited to:

[0046] The present application first prepares an oil skin and a crisp skin; a layer of crisp skin, a layer of oil skin and a layer of crisp skin are arranged from bottom to top, and are pressed into a three-layer adhesive skin, and then are folded into at least three layers, cut to obtain different layer blocks, at least two layer blocks are overlapped and pressed to obtain a pretreated cake skin, and then are rolled into a cylindrical shape, cut into blocks, and pressed into a shape to obtain a multi-layer oil skin and oil crisp. The finished product obtained by baking the multi-layer oil skin and oil crisp has moderate soft and sticky texture, strong crisp feeling and good entry effect.

[0047] The multi-layer oil skin and oil crisp of the present application can be 36 layers or more, and the finished product obtained by baking has higher taste levels.

[0048] The fresh flower cake has a multi-layer structure, can be prepared into a crisp fresh flower cake with a specific number of layers such as 36 layers, has a good fresh flower smell, a regular shape and organization and no breakage, a crisp taste, and a good entry effect.

[0049] The prepared sauce can effectively scavenge DPPH free radicals, has a high amino acid content and a very low histamine content, has excellent nutritional effects, can effectively resist oxidation, and has the characteristics of edible health, and is suitable for people with histamine allergy.

[0050] When the specific preparation method is adopted, the rose flowers and jasmine flowers are in a weight ratio of 1:0.6-0.1, the DPPH free radical scavenging effect of the sauce can be improved, the category and ratio of the antioxidant active factors are enriched, and the antioxidant capacity is further improved.

[0051] When the sauce is prepared, the bacillus velezensis CICC 25048 and aspergillus oryzae GDMCC 3.236 can further improve the amino acid content and reduce the generation of histamine compared with other fermentation bacteria. The bacillus velezensis CICC 25048 and aspergillus oryzae GDMCC 3.236 can synergistically improve the effect of the sauce; and the bacillus velezensis CICC 25048 and aspergillus oryzae GDMCC 3.236 are in a quantity ratio of 1:0.5-1, the fermentation effect is better, the amino acid content in the sauce is higher, the histamine content is lower, and the sauce is healthier.

[0052] The prepared fresh flower cake has a multi-layer structure, can be prepared into a crisp fresh flower cake with a specific number of layers such as 36 layers, has a good fresh flower smell, a regular shape and organization and no breakage, a crisp taste, and a good entry effect. And adjusting the composition of the filling, the fresh flower cake is healthy, BRIEF DESCRIPTION OF DRAWINGS

[0053] Figure 1 : The process step of rolling the filling containing fresh flowers into the cake skin, and the cake skin is rolled into two layers. DETAILED DESCRIPTION

[0054] The present application will be described in detail below in combination with examples, but the present application is not limited to these examples. Unless otherwise specified, the raw materials in the examples of the present application are purchased through commercial channels.

[0055] I. Preparation of sauce in fresh flower cake filling

[0056] Sauce I:

[0057] Washed roses (double-petaled red roses) and jasmine flowers in a 1:1 weight ratio were used as fresh flower raw materials. Water, at a ratio of 1:1 to the weight of the fresh flower raw materials, was added and blended to obtain a pulp. The pulp was then sterilized, and 3.47% glucose and 5×10⁻⁶ ppm glucose (based on the weight of the pulp) were added. 10 The fermentation bacteria (composed of Bacillus berberis CICC 25048 and Aspergillus oryzae GDMCC 3.236 in a 1:1 ratio) were fermented aerobically at 32°C for 5.5 days (air flow rate: 0.35 cubic meters of air per minute per cubic meter of fermentation vessel), sterilized, and the sauce was obtained.

[0058] Sauce II:

[0059] Washed roses (double-petaled red roses) and jasmine flowers in a weight ratio of 1:0.6 were used as fresh flower raw materials. Water, at a ratio of 1:1 (by weight of the fresh flower raw materials), was added and blended to obtain a pulp. The pulp was sterilized, and then 3.92% glucose and 6.2 × 10⁻⁶ mg of glucose (by weight of the pulp) were added. 10 Fermentation bacteria (composed of Bacillus berberis CICC 25048 and Aspergillus oryzae GDMCC 3.236 in a ratio of 1:0.5) were added at 30°C for 5 days of aerobic fermentation (air flow rate: 0.39 cubic meters of air per minute per cubic meter of fermentation vessel), followed by sterilization to obtain the sauce.

[0060] Sauce III:

[0061] Washed roses (double-petaled red roses) and jasmine flowers in a weight ratio of 1:0.15 were used as fresh flower raw materials. Water, at a ratio of 1:1 (by weight of the fresh flower raw materials), was added and blended to obtain a pulp. The pulp was sterilized, and then 3.47% glucose and 5×10⁻⁶ ppm (by weight of the pulp) were added. 10 The fermentation bacteria (composed of Bacillus berberis CICC 25048 and Aspergillus oryzae GDMCC 3.236 in a 1:1 ratio) were fermented aerobically at 32°C for 5.5 days (air flow rate: 0.35 cubic meters of air per minute per cubic meter of fermentation vessel), sterilized, and the sauce was obtained.

[0062] Sauce IV:

[0063] Washed roses (double-petaled red roses) and jasmine flowers in a 1:5 weight ratio were used as fresh flower raw materials. Water, at a ratio of 1:1 (by weight of the fresh flowers), was added and blended to obtain a pulp. The pulp was then sterilized, and 3.47% glucose and 5×10⁻⁶ ppm (by weight of the pulp) were added. 10 The fermentation bacteria (composed of Bacillus berberis CICC 25048 and Aspergillus oryzae GDMCC 3.236 in a 1:1 ratio) were fermented aerobically at 32°C for 5.5 days (air flow rate: 0.35 cubic meters of air per minute per cubic meter of fermentation vessel), sterilized, and the sauce was obtained.

[0064] Sauce V:

[0065] The washed rose (heavy petal red rose) and jasmine flowers in a weight ratio of 1:1 were used as fresh flower raw materials, and a slurry was obtained by adding water in an amount of 1 times the weight of the fresh flower raw materials, sterilization, and adding glucose in an amount of 3.47% by weight of the slurry and fermentation bacteria (fermentation bacteria were Bacillus velezensis CICC 25048) in an amount of 5 x 10 10 The fermentation was carried out at 32°C for 5.5 days (air flow: 0.35 cubic meters of air per minute per cubic meter of fermentation container), sterilization, and a sauce was obtained.

[0066] Sauce VI:

[0067] The washed rose (heavy petal red rose) and jasmine flowers in a weight ratio of 1:1 were used as fresh flower raw materials, and a slurry was obtained by adding water in an amount of 1 times the weight of the fresh flower raw materials, sterilization, and adding glucose in an amount of 3.47% by weight of the slurry and fermentation bacteria (fermentation bacteria were Bacillus velezensis CICC 25048) in an amount of 5 x 10 10 The fermentation was carried out at 32°C for 5.5 days (air flow: 0.35 cubic meters of air per minute per cubic meter of fermentation container), sterilization, and a sauce was obtained.

[0068] Sauce VII:

[0069] The washed rose (heavy petal red rose) and jasmine flowers in a weight ratio of 1:1 were used as fresh flower raw materials, and a slurry was obtained by adding water in an amount of 1 times the weight of the fresh flower raw materials, sterilization, and adding glucose in an amount of 3.47% by weight of the slurry and fermentation bacteria (fermentation bacteria were Bacillus velezensis CICC 25048) in an amount of 5 x 10 10 The fermentation was carried out at 32°C for 5.5 days (air flow: 0.35 cubic meters of air per minute per cubic meter of fermentation container), sterilization, and a sauce was obtained.

[0070] Sauce VIII:

[0071] The washed rose (heavy petal red rose) and jasmine flowers in a weight ratio of 1:1 were used as fresh flower raw materials, and a slurry was obtained by adding water in an amount of 1 times the weight of the fresh flower raw materials, sterilization, and adding glucose in an amount of 3.47% by weight of the slurry and fermentation bacteria (fermentation bacteria were Bacillus velezensis CICC 25048) in an amount of 5 x 10 10 The fermentation was carried out at 32°C for 5.5 days (air flow: 0.35 cubic meters of air per minute per cubic meter of fermentation container), sterilization, and a sauce was obtained.

[0072] Sauce IX:

[0073] Washed roses (double-petaled red roses) and jasmine flowers in a 1:1 weight ratio were used as fresh flower raw materials. Water, at a ratio of 1:1 to the weight of the fresh flower raw materials, was added and blended to obtain a pulp. The pulp was then sterilized, and 3.47% glucose and 5×10⁻⁶ ppm glucose (based on the weight of the pulp) were added. 10 Fermentation bacteria (Saccharomyces cerevisiae SHIMCC D25050) were added at 32°C and fermented aerobically for 5.5 days (air flow rate: 0.35 cubic meters of air per minute per cubic meter of fermentation vessel). The mixture was then sterilized to obtain the sauce.

[0074] Sauce X:

[0075] Washed roses (double-petaled red roses) and jasmine flowers in a 1:1 weight ratio were used as fresh flower raw materials. Water, at a ratio of 1:1 to the weight of the fresh flower raw materials, was added and blended to obtain a pulp. The pulp was then sterilized, and 3.47% glucose and 5×10⁻⁶ ppm glucose (based on the weight of the pulp) were added. 10 Fermentation bacteria (Bacillus subtilis SHBCC D52902) were added at 32°C and fermented aerobically for 5.5 days (air flow rate: 0.35 cubic meters of air per minute per cubic meter of fermentation container). The mixture was then sterilized to obtain the sauce.

[0076] test:

[0077] The sauce and deionized water were mixed at a weight ratio of 1:49, stirred at 400 rpm at room temperature for 0.5 hours, filtered, and the filtrate was used as the test solution. The effect of the filtrate on scavenging DPPH free radicals was tested. The test method is as follows: Take an equal volume of the test solution and 2×10 - 4 Mix 1 mol / L DPPH solution as sample 1; take an equal volume of deionized water and 2×10 -4 A mol / L DPPH solution was mixed and used as sample 2; each sample was reacted in the dark for half an hour, and the absorbance of each sample was measured at 517 nm. The test was performed in triplicate, and the average value was taken. The DPPH free radical scavenging rate was calculated as follows: DPPH free radical scavenging rate / % = (A 样品2 -A 样品1 ) / A 样品2 ×100%; Where: A 样品1 : Represents the absorbance value of sample 1, A 样品2 : Represents the absorbance value of sample 2. The test results are shown in Table 1.

[0078] The amino acid content (referring to national standard GB 5009.235-2016) and histamine content (using HPLC method) of the sauce in the prepared flower cake filling were tested. Each group was tested in parallel for 3 times and the average value was taken. The test results are shown in Table 2.

[0079] Table 1: DPPH free radical scavenging rate

[0080]

[0081] Table 2: Amino acid and histamine content

[0082]

[0083] In combination with the test results in Tables 1-2, the sauce prepared by the present application can effectively scavenge DPPH free radicals, has high amino acid content and very low histamine content, has excellent nutritional effect, can effectively resist oxidation, and has the characteristics of edible health, and is suitable for use by people with histamine allergy.

[0084] According to the comparison of the sauces I, III and IV, it can be obtained that when the specific preparation method of the present application is adopted, the rose flowers and jasmine flowers can improve the DPPH free radical scavenging effect of the sauce when they are used in a weight ratio of 1:0.6-0.1, and the combination of the two in this range enriches the category and ratio of the antioxidant active factors, and further improves the antioxidant capacity.

[0085] According to the comparison of the sauces I, IX and X, it can be obtained that when the sauce is prepared by the present application, Bacillus velezensis CICC 25048 and Aspergillus oryzae GDMCC 3.236 can more effectively improve the amino acid content and reduce the generation of histamine than other fermentation bacteria. The amino acid content of the sauce I is higher than that of the sauces V and VI, and the histamine content is lower. Therefore, it can be known that the use of Bacillus velezensis CICC 25048 and Aspergillus oryzae GDMCC 3.236 can synergistically improve the effect of the sauce. In the fermentation, Bacillus velezensis CICC 25048 and Aspergillus oryzae GDMCC 3.236 are used in a quantity ratio of 1:0.5-1, and the fermentation effect is better, the amino acid content in the sauce is higher, and the histamine content is lower. The above can be obtained according to the comparison of the sauces I, VII and VIII.

[0086] II. Preparation and test of fresh flower cake

[0087] Fresh flower cake 1:

[0088] Step I: preparation of oil skin and crisp skin

[0089] Stir 55 parts of medium strength flour, 10 parts of lard, 3 parts of egg liquid, 4.5 parts of sweetener sucrose and 30 parts of water, knead into a ball, cover with plastic wrap, and relax at room temperature for 10 minutes, and then press to obtain oil skin (thickness 1 cm);

[0090] Stir 55 parts of low-strength flour, 35 parts of lard, 4 parts of egg liquid, 4 parts of sweetener sucrose and 8 parts of water, knead into a ball, cover with plastic wrap, and relax at room temperature for 10 minutes, and then press to obtain crisp skin (thickness 1 cm);

[0091] Step II: Set a layer of crisp skin, a layer of oil skin and a layer of crisp skin from bottom to top, then press into a three-layer adhesive adhesive layer skin (thickness 1 cm), fold the adhesive layer skin into three layers, cut off to get different layers, and then overlap and press two layers to get a pretreated cake skin (thickness 1.1 cm);

[0092] Step III: According to the weight ratio of pretreated cake skin and filling 6:4, the filling containing fresh flowers is rolled into the pretreated cake skin to get a column (column width 6 cm), cut into pieces (block length 6 cm), and then press into shape in a forming machine to get a cake;

[0093] Wherein, the filling composition is: 35 parts of sauce I, 20 parts of fresh flowers, 1 part of sweetener sucrose, 2.5 parts of honey, 2.5 parts of lard and 0.5 parts of edible salt by weight; the fresh flowers are rose flowers; the filling is obtained by uniformly mixing the above-mentioned raw materials;

[0094] Step IV: Bake the cake (cyclical air baking zone 1, zone 2 and zone 3 temperature are all 230℃, 15 minutes), take out, and get a fresh flower cake.

[0095] Fresh flower cake 2: Compared with fresh flower cake 1, it is not a multi-layer structure, and the specific steps are as follows:

[0096] Step I: Prepare oil skin and crisp skin;

[0097] Stir 55 parts of medium strength flour, 10 parts of lard, 3 parts of egg liquid, 4.5 parts of sweetener sucrose and 30 parts of water, knead, cover with plastic wrap, relax at room temperature for 10 minutes, and then press to get oil skin (thickness 1 cm);

[0098] Stir 55 parts of low strength flour, 35 parts of lard, 4 parts of egg liquid, 4 parts of sweetener sucrose and 8 parts of water, knead, cover with plastic wrap, relax at room temperature for 10 minutes, and then press to get crisp skin (thickness 1 cm);

[0099] Step II: Set a layer of crisp skin, a layer of oil skin and a layer of crisp skin from bottom to top, then press into a three-layer adhesive adhesive layer skin (thickness 1.1 cm);

[0100] Step III: According to the weight ratio of adhesive layer skin and filling 6:4, the filling containing fresh flowers is rolled into the pretreated cake skin to get a column (column width 6 cm), cut into pieces (block length 6 cm), and then press into shape in a forming machine to get a cake;

[0101] Wherein, the filling composition is: 35 parts of sauce I, 20 parts of fresh flowers, 1 part of sweetener sucrose, 2.5 parts of honey, 2.5 parts of lard and 0.5 parts of edible salt by weight; the fresh flowers are rose flowers; the filling is obtained by uniformly mixing the above-mentioned raw materials;

[0102] Step IV: the pie crust is baked (circulating air baking zone 1, zone 2 and zone 3, all at 230 DEG C, for 15 minutes), and then taken out to obtain the flower pie.

[0103] Flower pie 3:

[0104] The stuffing is different from that of the flower pie 1, and does not use sauce, and the specific composition is: 20 parts of fresh flowers, 1 part of sweetener sucrose, 2.5 parts of honey, 2.5 parts of lard and 0.5 parts of edible salt by weight; the fresh flowers are rose flowers; the stuffing is obtained by uniformly mixing the above-mentioned raw materials; and the others are the same as those of the flower pie 1.

[0105] The flower pies prepared by the above-mentioned different processes are tested, 10 oral cavity healthy volunteers aged 30-50 years old are selected, 5 men and 5 women, all of which taste the above-mentioned flower pies 1-3 and perform scoring evaluation.

[0106] The evaluation items include: smell, shape and organization and taste. The smell takes the degree of flower fragrance as the standard, the higher the degree of flower fragrance, the higher the score. The shape and organization take the regular shape and non-broken of the flower pie as the standard, the more regular the shape and the lower the degree of damage, the higher the score. The taste takes the crispness as the evaluation standard, the higher the crispness, the higher the score; the highest score of each index is 5, and the lowest score is 0; the test results are shown in Table 3.

[0107] Table 3: Flower pie test

[0108]

[0109] It can be known from the test results in Table 3 that the flower pie prepared by the present application has a multi-layer structure, can be prepared into a 36-layer crisp flower pie, has good flower smell, regular shape and organization and non-broken, crisp taste and good entry effect.

Claims

1. The application of Bacillus velezensis CICC 25048 and Aspergillus oryzae GDMCC 3.236 as fermentation bacteria in improving the content of amino acids in fresh flower cake sauce and reducing the content of histamine in fresh flower cake sauce, characterized in that, The preparation method of the sauce includes the following steps: beating and pulping fresh flowers with water, sterilizing, adding glucose and fermentation bacteria, fermenting, sterilizing, and obtaining the sauce; the fermentation temperature and time are 25-40 DEG C and 4-7 days; the fresh flowers are rose flowers and jasmine flowers with a weight ratio of 1:0.6-1.

2. The application of Bacillus velezensis CICC 25048 and Aspergillus oryzae GDMCC 3.236 as fermentation bacteria in improving the amino acid content and reducing the histamine content in the fresh flower cake sauce, characterized in that, The preparation method of the sauce includes the following steps: beating and pulping fresh flowers with water, sterilizing, adding glucose and fermentation bacteria, fermenting, sterilizing, and obtaining the sauce; the fermentation temperature and time are 25-40 DEG C and 4-7 days; the fresh flowers are rose flowers and jasmine flowers with a weight ratio of 1:0.6-1.

3. The use of Bacillus velezensis CICC 25048 and Aspergillus oryzae GDMCC 3.236 as fermentation bacteria in the preparation of a filling for a fresh flower cake, characterized in that, The preparation method of the sauce includes the following steps: beating and pulping fresh flowers with water, sterilizing, adding glucose and fermentation bacteria, fermenting, sterilizing, and obtaining the sauce; the fermentation temperature and time are 25-40 DEG C and 4-7 days; the fresh flowers are rose flowers and jasmine flowers with a weight ratio of 1:0.6-1.

4. The application of B. velezensis CICC 25048 and A. oryzae GDMCC 3.236 as fermentation bacteria in the preparation of filling of fresh flower cake in the quantity ratio of 1:0.5-1, characterized in that, The preparation method of the sauce includes the following steps: beating and pulping fresh flowers with water, sterilizing, adding glucose and fermentation bacteria, fermenting, sterilizing, and obtaining the sauce; the fermentation temperature and time are 25-40 DEG C and 4-7 days; the fresh flowers are rose flowers and jasmine flowers with a weight ratio of 1:0.6-1.

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