Black cake and preparation method thereof
By incorporating plant-based carbon black prepared from oxygen-controlled pyrolysis of pine nut shells, black fungus extract, and rose petal jam into pastries, the problem of insufficient nutritional balance in traditional pastries is solved, achieving a combination of deliciousness and health, and providing a unique appearance and rich nutrition.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- YANBIAN WEIYE FOOD CO LTD
- Filing Date
- 2024-10-21
- Publication Date
- 2026-04-21
AI Technical Summary
Traditional pastries have limitations in terms of nutritional balance and health value, and there have been no innovative attempts to incorporate plant carbon black obtained from controlled oxygen pyrolysis of pine nut shells, black fungus extract, and rose jam into pastries.
Plant-based carbon black is prepared by oxygen-controlled pyrolysis of pine shells from the Changbai Mountains. Combined with black fungus extract and rose petal jam, it is carefully blended and prepared using a unique process to integrate it into pastries, forming a unique formula and process route that ensures the effectiveness and deliciousness of each ingredient.
This product achieves the dual benefits of deliciousness and health in pastries. Vegetable charcoal provides a unique appearance and adsorption properties, black fungus enhances digestive health, and rose petal jam regulates mood and provides antioxidants, satisfying consumers' needs for both deliciousness and health.
Smart Images
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Abstract
Description
Technical Field
[0001] This invention belongs to the field of food processing technology, specifically a pastry called "Black Little Blossom" made by blending plant carbon black obtained from the controlled oxygen pyrolysis of pine nut shells, black fungus extract, and rose petal jam, along with its unique preparation method. In the name "Black Little Blossom," "black" represents plant carbon black, giving it a unique appearance and health benefits; "small" symbolizes black fungus, bringing numerous health benefits; and "blossom" refers to rose petal jam, adding aroma and sweetness while regulating endocrine function. Through innovative formula and process, it meets consumers' dual needs for deliciousness and health, demonstrating innovation and uniqueness in the field of food processing technology. Background Technology
[0002] In today's food market, consumers have increasingly diversified demands, not only pursuing delicious taste but also focusing on the nutritional value and health benefits of food. Traditional pastries often have certain limitations in terms of nutritional balance and health value.
[0003] As people become increasingly health-conscious, the demand for foods with special functions and nutritional components is gradually increasing. Vegetable charcoal black, as a natural colorant and adsorption agent, along with the digestive benefits and cholesterol-lowering properties of black fungus, and the antioxidant and mood-regulating effects of rose petal jam, are gaining attention.
[0004] However, innovative attempts to integrate plant carbon black obtained from the controlled oxygen pyrolysis of pine nut shells, black fungus extract, and rose petal jam into pastries have not yet been seen, and the related preparation processes and formulas still need to be developed and improved. Against this backdrop, this invention was developed to provide a novel pastry that is both delicious and healthy, along with its unique preparation method. Summary of the Invention
[0005] The present invention relates to black pea flowers and their preparation method.
[0006] The innovative fusion of deliciousness and health in "Hei Xiaoduo" is described below.
[0007] In the realm of gastronomy, innovation always brings surprising experiences. This invention introduces a unique pastry—Black Little Flower—which not only has a unique taste but also contains rich nutritional value.
[0008] First, we introduced the "black" element, plant-based charcoal black, into Black Mini. Plant-based charcoal black is a natural colorant that gives pastries a unique black appearance. Simultaneously, plant-based charcoal black has excellent adsorption properties, helping to adsorb harmful substances in the body, promoting intestinal peristalsis, and contributing to maintaining a healthy intestinal environment. This invention utilizes plant-based charcoal black obtained from the controlled oxygen pyrolysis of pine nut shells from the Changbai Mountains.
[0009] The "small" in "Hei Xiaoduo" refers to black fungus. Black fungus is an important component of Hei Xiaoduo, and its extract is incorporated into the pastry. As a functional food, black fungus has multiple benefits: it is rich in dietary fiber, which increases stool volume, promotes intestinal peristalsis, prevents constipation, and reduces the risk of intestinal diseases, thus promoting digestion and intestinal health; its polysaccharides and dietary fiber can bind cholesterol and promote its excretion, helping to lower blood cholesterol levels and reduce the risk of cardiovascular disease; the polysaccharides in black fungus have immunomodulatory effects, stimulating the activity of immune cells, enhancing the body's resistance, and enabling the body to more effectively resist the invasion of pathogens, thereby enhancing immunity; the synergistic effect of its various active ingredients helps prevent blood clotting and thrombosis, which has a positive effect on the prevention of cardiovascular and cerebrovascular diseases; it is rich in iron, which has a certain improving effect on iron-deficiency anemia. At the same time, its nutrients help maintain healthy and radiant skin.
[0010] In the Black Little Rose jam, "Duo" symbolizes the fragrant rose petal jam. Rose petal jam not only adds a captivating aroma and sweet flavor to the Black Little Rose jam, but also offers numerous health benefits. Roses are rich in vitamin C, flavonoids, and other antioxidants, which can eliminate free radicals in the body and slow down aging. At the same time, it also helps regulate the endocrine system, soothe emotions, and bring a sense of joy.
[0011] The above is one type of "black small flower" of the present invention.
[0012] Through careful blending and a unique preparation method, vegetable charcoal, black fungus, and rose petal jam, each with its own health benefits, are perfectly integrated into the Black Mini Pastry. Every bite is bursting with rich flavor and abundant nutrition, allowing you to enjoy delicious food while protecting your health. This is one of the core strengths of this invention.
[0013] The meticulous formulation and unique preparation method of black small flowers are reflected in the following preparation process.
[0014] Preparation of vegetable carbon black: Selected pine shells from the Changbai Mountains are pyrolyzed in an air-isolated kiln for 5-15 days. The coarse carbon powder after kiln exposure is loaded into a grinder and ground for 2-12 hours with a mixture of three types of zirconium oxide (3-7 cm in diameter), large, medium, and small, in a specific ratio, yielding fine carbon powder. This fine carbon powder is then ground for 2-5 hours with steel balls (0.5-0.8 cm in diameter) to obtain edible vegetable carbon black with a particle size <10 μm. All indicators must meet the standards of GB 28308-2012. According to GB 2760-2014 "Standards for the Use of Food Additives," the proportion of vegetable carbon black in black granules should be ≤5.0 g / kg.
[0015] Black Fungus Extract: Using high-quality dried black fungus as raw material, fermentation and Soxhlet extraction techniques are employed to extract and enrich the effective components such as black fungus polysaccharides, while inhibiting nutrient loss. The crude extract is then concentrated to achieve a water-soluble solids content ≥30%, yielding the black fungus extract.
[0016] Preparation of Rose Jam: Rose jam, used as a filling for Black Miniature Roses, is made by marinating and stirring rose petals and sugar for an extended period. It has a relatively thick consistency, the petals retain their shape, and it has a sweet and rich flavor with strong viscosity. The specific steps are: Select fresh, disease-free rose petals, wash and dry them. Place the petals in a clean container, add an appropriate amount of white sugar, and gently rub the petals and sugar together until the petals release their juice. Add a few drops of lemon juice to enhance freshness and flavor. Place the rubbed petal and sugar mixture in a clean, sealed container and marinate in a cool, ventilated place for 7-15 days, stirring occasionally, until the rose jam reaches the desired consistency and flavor. Qualitative identification methods include: the rose jam should impart a unique rose aroma and sweetness to Black Miniature Roses, enriching the flavor profile; the petals should retain a certain shape and color, giving the food an appealing pale pink or rose color.
[0017] Black Small Flowers are prepared by carefully blending plant carbon black (particle size ≤10μm), wood ear extract (water-soluble solids content ≥30%), and rose petal jam to form a unique formula. The process route is described below.
[0018] Black fungus and rose cake includes: black fungus extract, wheat flour, eggs, honey, rose petal jam, white bean paste, vegetable oil, sorbitol, and trehalose.
[0019] The components include the following parts by weight:
[0020] Black fungus extract: 5-8 parts; wheat flour: 20-30 parts; white bean paste: 20-30 parts; rose jam: 10-15 parts; eggs: 5-7 parts; edible vegetable oil: 15-20 parts; sorbitol: 3-5 parts; trehalose: 3-5 parts; honey: 2-4 parts. See the attached diagram in the instruction manual for the flowchart of the preparation process. Figure 1 .
[0021] like Figure 1 As shown, after sifting and selecting the calculated amounts of each raw material powder, place them in a container for later use. Then, put water and sugar into a blender and stir thoroughly until the sugar is completely dissolved. After the sugar is completely dissolved, add appropriate amounts of eggs, vegetable oil, and salt. Next, add the wood ear mushroom extract to the mixed liquid container, stir well, and let it stand for at least 15 minutes to allow the wood ear mushrooms to fully absorb water and expand. Remove the expanded wood ear mushroom mixture from the container and mix it with flour and other ingredients to form a dough. Then, after being shaped and filled using an automated system, it is sent to the baking system.
[0022] The required baking oven temperature is 240°C for the upper fire and 180°C for the lower fire. The time is generally set to 5 minutes first and 7 minutes later. After the black small flower is formed, spray water on the surface, remove the surface cake powder, and then enter the oven. Bake for 5 minutes, take out of the oven, and wait to cool. Brush the surface with eggs (the egg ratio is 3 egg yolks and 1 whole egg), then put it into the oven and bake for 7 minutes before taking out.
[0023] Taking out of the oven is a critical control point. It is required to have a neat appearance, clear patterns, no cracking, no leakage of filling, no shrinkage, and no tilting, presenting the due shape of this variety. The color and luster should be smooth on the surface, with the due color and luster of this variety and uniform color, without variegated colors. The tissue form should have uniform thickness of the skin and filling, no shelling, no large voids, and no undercooking, with the due tissue of this variety. The taste and texture should have the due flavor of this variety and no abnormal smell. Regarding impurities, no visible impurities can be seen with normal eyesight. In the final packaging process, the pastry trays and roll films are sterilized by ultraviolet and ozone, and then sealed.
[0024] In the above process route, the edible filling should be prepared separately. The process route for filling preparation is shown in the attached drawings of the specification Figure 2 .
[0025] As Figure 2 shown, the preparation process of the filling is as follows: select raw materials, clean the surface debris of the raw materials and dry them. After drying, mix them with the red bean paste containing rose jam to form the rose jam red bean paste for standby.
[0026] In the above process route, the food additive vegetable carbon black is prepared by controlled oxygen pyrolysis of the pine nutshells in the Changbai Mountains range. The process route for the preparation of its vegetable carbon black is shown in the attached drawings Figure 3 . Description of the Drawings
[0027] There are 3 attached drawings in the specification. Figure 1 It is a block diagram showing the process route for the preparation of the black small flower. It shows that the skin material formulation of the black small flower contains vegetable carbon black and black fungus extract. Figure 2 It is a block diagram showing the process route for the preparation of the filling of the black small flower. It shows that the filling formulation contains rose jam. Figure 3 It is a block diagram showing the process route for the preparation of the natural pigment vegetable carbon black of the black small flower. It shows that the formulation uses controlled oxygen pyrolysis of pine nutshells in the Changbai Mountains range to prepare the natural pigment vegetable carbon black. Specific Embodiments
[0028] Embodiment 1
[0029] Preparation of vegetable carbon black:
[0030] Selected pine nut shells from the Changbai Mountains are pyrolyzed in an air-isolated kiln for 5 days. The coarse carbon powder after exiting the kiln is then loaded into a grinder and ground for 5 hours using zirconium oxide balls with diameters of 3cm, 5cm, and 7cm, mixed sequentially in a mass ratio of 3:2.5:2. The resulting fine carbon powder is then ground for 2 hours using steel balls with a diameter of 0.5cm and sieved to obtain edible vegetable carbon black with a particle size <10μm.
[0031] Preparation of Auricularia auricula-judae extract:
[0032] Using high-quality dried black fungus as raw material, a fermentation process is employed, followed by rotary evaporation and Soxhlet extraction to extract the polysaccharides from the fungus, thus inhibiting nutrient loss. The crude extract is then concentrated using a rotary evaporator to achieve a solids content ≥30%, yielding the black fungus extract.
[0033] Preparation of rose petal jam:
[0034] Select fresh, disease-free rose petals, wash and dry them. Place the petals in a clean container, add an appropriate amount of white sugar, and gently rub the petals and sugar together until the petals release their juice. Add a few drops of lemon juice, then place the rubbed petal and sugar mixture into a clean, airtight container. Place it in a cool, ventilated place to marinate for 7 days, stirring occasionally, to make rose jam.
[0035] Preparation of black florets:
[0036] The ingredients are prepared in the following proportions by weight: 5 parts wood ear mushroom extract; 20 parts wheat flour; 20 parts white bean paste; 10 parts rose jam; 5 parts eggs; 15 parts edible vegetable oil; 3 parts sorbitol; 3 parts trehalose; and 2 parts honey. After sifting and selecting the powdered ingredients, place them in a container for later use. Next, put water and sugar into a blender and mix thoroughly until the sugar is completely dissolved. Once dissolved, add appropriate amounts of eggs, edible vegetable oil, and salt. Then, add the wood ear mushroom extract powder to the mixture container, stir well, and let it stand for 15 minutes. Remove the fermented wood ear mushroom mixture from the container and mix it with the flour and other ingredients to form a dough. Then, the dough is automatically filled, shaped, and sent to the baking system. The oven temperature should be 240℃ for the top heat and 180℃ for the bottom heat. The baking time is generally set to 5 minutes for the first 5 minutes and 7 minutes for the last 7 minutes. After the small black pieces are formed, spray water on the surface to remove any remaining powder, then place them in the oven. Bake for 5 minutes, then remove and let cool. Brush the surface with egg, then bake in the oven for 7 minutes.
[0037] Implementation Method 2
[0038] Preparation of plant-based carbon black:
[0039] Selected pine nut shells from the Changbai Mountains are pyrolyzed in an air-isolated kiln for 10 days. The coarse carbon powder after exiting the kiln is then loaded into a grinder and ground for 5 hours using zirconium oxide balls with diameters of 3cm, 5cm, and 7cm, respectively, in a mass ratio of 3:2.5:2. The resulting fine carbon powder is then ground for 2 hours using steel balls with a diameter of 0.5cm, and sieved to obtain edible vegetable carbon black with a particle size <10μm.
[0040] Preparation of Auricularia auricula-judae extract:
[0041] Using high-quality dried black fungus as raw material, a fermentation process is employed, followed by rotary evaporation and Soxhlet extraction to extract the polysaccharides from the fungus, thus inhibiting nutrient loss. The crude extract is then concentrated using a rotary evaporator to achieve a solids content ≥30%, yielding the black fungus extract.
[0042] Preparation of rose petal jam:
[0043] Select fresh, disease-free rose petals, wash and dry them. Place the petals in a clean container, add an appropriate amount of white sugar, and gently rub the petals and sugar together until the petals release their juice. Add a few drops of lemon juice, then place the rubbed petal and sugar mixture into a clean, airtight container. Place it in a cool, ventilated place to marinate for 10 days, stirring occasionally, to make rose jam.
[0044] Preparation of black florets:
[0045] The ingredients are prepared in the following proportions by weight: 6 parts wood ear mushroom extract; 22 parts wheat flour; 22 parts white bean paste; 12 parts rose jam; 5.5 parts eggs; 16 parts edible vegetable oil; 3.5 parts sorbitol; 3.5 parts trehalose; and 2.5 parts honey. After sifting and selecting the powdered ingredients, place them in a container for later use. Next, put water and sugar into a blender and mix thoroughly until the sugar is completely dissolved. Once dissolved, add appropriate amounts of eggs, edible vegetable oil, and salt. Then, add the wood ear mushroom extract powder to the mixture container, stir well, and let it stand for 18 minutes. Remove the fermented wood ear mushroom mixture from the container and mix it with the flour and other ingredients to form a dough. Then, the dough is automatically filled, shaped, and sent to the baking system. The oven temperature should be 240℃ for the top heat and 180℃ for the bottom heat. The baking time is generally set to 5 minutes for the first part and 7 minutes for the last part. After the small black pieces are formed, spray water on the surface to remove any remaining powder, then place them in the oven. Bake for 5 minutes, then remove and let cool. Brush the surface with egg, then bake in the oven for 7 minutes.
[0046] Implementation Method 3
[0047] Preparation of plant-based carbon black:
[0048] Selected pine nut shells from the Changbai Mountains are pyrolyzed in an air-isolated kiln for 15 days. The coarse carbon powder after exiting the kiln is loaded into a grinder and ground for 5 hours using zirconium oxide balls with diameters of 3cm, 5cm, and 7cm, mixed sequentially in a mass ratio of 3:2.5:2, yielding fine carbon powder. This fine carbon powder is then ground for 2 hours using steel balls with a diameter of 0.7cm and sieved to obtain edible vegetable carbon black with a particle size <10μm.
[0049] Preparation of Auricularia auricula-judae extract:
[0050] Using high-quality dried black fungus as raw material, a fermentation process is employed, followed by rotary evaporation and Soxhlet extraction to extract the polysaccharides from the fungus, thus inhibiting nutrient loss. The crude extract is then concentrated using a rotary evaporator to achieve a solids content ≥30%, yielding the black fungus extract.
[0051] Preparation of rose petal jam:
[0052] Select fresh, disease-free rose petals, wash and dry them. Place the petals in a clean container, add an appropriate amount of white sugar, and gently rub the petals and sugar together until the petals release their juice. Add a few drops of lemon juice, then place the rubbed petal and sugar mixture into a clean, airtight container. Place it in a cool, ventilated place to marinate for 12 days, stirring occasionally, to make rose jam.
[0053] Preparation of black florets:
[0054] The ingredients are prepared in the following proportions by weight: 7 parts wood ear mushroom extract; 25 parts wheat flour; 25 parts white bean paste; 13 parts rose jam; 6 parts eggs; 17 parts edible vegetable oil; 4 parts sorbitol; 4 parts trehalose; and 3 parts honey. After sifting and selecting the powdered ingredients, place them in a container for later use. Next, put water and sugar into a blender and mix thoroughly until the sugar is completely dissolved. Once dissolved, add appropriate amounts of eggs, edible vegetable oil, and salt. Then, add the wood ear mushroom extract powder to the mixture container, stir well, and let it stand for 20 minutes. Remove the fermented wood ear mushroom mixture from the container and mix it with the flour and other ingredients to form a dough. Then, the dough is automatically filled, shaped, and sent to the baking system. The oven temperature should be 240℃ for the top heat and 180℃ for the bottom heat. The baking time is generally set to 5 minutes for the first 5 minutes and 7 minutes for the last 7 minutes. After the small black dots are formed, spray water on the surface to remove any remaining flour, then place them in the oven. Bake for 5 minutes, then remove and let cool. Brush the surface with egg, then bake in the oven for 7 minutes.
[0055] Implementation Method 4
[0056] Preparation of plant-based carbon black:
[0057] Selected pine nut shells from the Changbai Mountains are pyrolyzed in an air-isolated kiln for 15 days. The coarse carbon powder after exiting the kiln is then loaded into a grinder and ground for 5 hours using zirconia balls of diameters 3cm, 5cm, and 7cm, mixed sequentially in a 3:2:1 mass ratio, yielding fine carbon powder. This fine carbon powder is then ground for 2 hours using steel balls with a diameter of 0.7cm and sieved to obtain edible vegetable carbon black with a particle size <10μm.
[0058] Preparation of Auricularia auricula-judae extract:
[0059] Using high-quality dried black fungus as raw material, a fermentation process is employed, followed by rotary evaporation and Soxhlet extraction to extract the polysaccharides from the fungus, thus inhibiting nutrient loss. The crude extract is then concentrated using a rotary evaporator to achieve a solids content ≥30%, yielding the black fungus extract.
[0060] Preparation of rose petal jam:
[0061] Select fresh, disease-free rose petals, wash and dry them. Place the petals in a clean container, add an appropriate amount of white sugar, and gently rub the petals and sugar together until the petals release their juice. Add a few drops of lemon juice, then place the rubbed petal and sugar mixture into a clean, airtight container. Place it in a cool, ventilated place to marinate for 14 days, stirring occasionally, to make rose jam.
[0062] Preparation of black florets:
[0063] The ingredients are prepared in the following proportions by weight: 7.5 parts wood ear mushroom extract; 27 parts wheat flour; 27 parts white bean paste; 14 parts rose jam; 6.5 parts eggs; 18 parts edible vegetable oil; 4.5 parts sorbitol; 4.5 parts trehalose; and 3.5 parts honey. After sifting and selecting the powdered ingredients, place them in a container for later use. Next, put water and sugar into a blender and mix thoroughly until the sugar is completely dissolved. Once dissolved, add appropriate amounts of eggs, edible vegetable oil, and salt. Then, add the wood ear mushroom extract powder to the mixture container, stir well, and let it stand for 22 minutes. Remove the fermented wood ear mushroom mixture from the container and mix it with the flour and other ingredients to form a dough. Then, the dough is automatically filled, shaped, and sent to the baking system. The oven temperature should be 240℃ for the top heat and 180℃ for the bottom heat. The baking time is generally set to 5 minutes for the first part and 7 minutes for the last part. After the small black pieces are formed, spray water on the surface to remove any remaining powder, then place them in the oven. Bake for 5 minutes, then remove and let cool. Brush the surface with egg, then bake in the oven for 7 minutes.
[0064] Implementation Method 5
[0065] Preparation of plant-based carbon black:
[0066] Selected pine nut shells from the Changbai Mountains are pyrolyzed in an air-isolated kiln for 15 days. The coarse carbon powder after exiting the kiln is then loaded into a grinder and ground for 5 hours using zirconium oxide balls with diameters of 3cm, 5cm, and 7cm, respectively, in a mass ratio of 3:2:1. The resulting fine carbon powder is then ground for another 5 hours using steel balls with a diameter of 0.5cm, and sieved to obtain edible vegetable carbon black with a particle size <10μm.
[0067] Preparation of Auricularia auricula-judae extract:
[0068] Using high-quality dried black fungus as raw material, a fermentation process is employed, followed by rotary evaporation and Soxhlet extraction to extract the polysaccharides from the fungus, thus inhibiting nutrient loss. The crude extract is then concentrated using a rotary evaporator to achieve a solids content ≥30%, yielding the black fungus extract.
[0069] Preparation of rose petal jam:
[0070] Select fresh, disease-free rose petals, wash and dry them. Place the petals in a clean container, add an appropriate amount of white sugar, and gently rub the petals and sugar together until the petals release their juice. Add a few drops of lemon juice, then place the rubbed petal and sugar mixture into a clean, airtight container. Place it in a cool, ventilated place to marinate for 15 days, stirring occasionally, to make rose jam.
[0071] Preparation of black florets:
[0072] The ingredients are prepared in the following proportions by weight: 8 parts wood ear mushroom extract; 30 parts wheat flour; 30 parts white bean paste; 15 parts rose jam; 7 parts eggs; 20 parts edible vegetable oil; 5 parts sorbitol; 5 parts trehalose; and 4 parts honey. After sifting and selecting the powdered ingredients, place them in a container for later use. Next, put water and sugar into a blender and mix thoroughly until the sugar is completely dissolved. Once dissolved, add appropriate amounts of eggs, edible vegetable oil, and salt. Then, add the wood ear mushroom extract powder to the mixture container, stir well, and let it stand for 25 minutes. Remove the fermented wood ear mushroom mixture from the container and mix it with the flour and other ingredients to form a dough. Then, the dough is automatically filled, shaped, and sent to the baking system. The oven temperature should be 240℃ for the top heat and 180℃ for the bottom heat. The baking time is generally set to 5 minutes for the first 5 minutes and 7 minutes for the last 7 minutes. After the small black dots are formed, spray water on the surface to remove any remaining powder, then place them in the oven. Bake for 5 minutes, then remove and let cool. Brush the surface with egg, then bake in the oven for 7 minutes.
[0073] Implementation Method 6
[0074] Preparation of plant-based carbon black:
[0075] Selected pine nut shells from the Changbai Mountains are pyrolyzed in an air-isolated kiln for 15 days. The coarse carbon powder after exiting the kiln is loaded into a grinder and ground for 5 hours using zirconia balls with diameters of 3cm, 5cm, and 7cm, respectively, in a mass ratio of 3:2:1. The resulting fine carbon powder is then ground further using steel balls with a diameter of 0.7cm for 4 hours and sieved to obtain edible vegetable carbon black with a particle size <10μm.
[0076] Preparation of Auricularia auricula-judae extract:
[0077] Using high-quality dried black fungus as raw material, a fermentation process is employed, followed by rotary evaporation and Soxhlet extraction to extract the polysaccharides from the fungus, thus inhibiting nutrient loss. The crude extract is then concentrated using a rotary evaporator to achieve a solids content ≥30%, yielding the black fungus extract.
[0078] Preparation of rose petal jam:
[0079] Select fresh, disease-free rose petals, wash and dry them. Place the petals in a clean container, add an appropriate amount of white sugar, and gently rub the petals and sugar together until the petals release their juice. Add a few drops of lemon juice, then place the rubbed petal and sugar mixture into a clean, airtight container. Place it in a cool, ventilated place to marinate for 11 days, stirring occasionally, to make rose jam.
[0080] Preparation of black florets:
[0081] The weight proportions of each ingredient are as follows: 6.5 parts black fungus extract; 24 parts wheat flour; 24 parts white bean paste; 12.5 parts rose jam; 6 parts eggs; 17.5 parts edible vegetable oil; 4.2 parts sorbitol; 4.2 parts trehalose; and 3.2 parts honey. After sifting and selecting the powdered ingredients, place them in a container for later use. Next, put water and sugar into a blender and stir thoroughly until the sugar is completely dissolved. After the sugar is completely dissolved, add appropriate amounts of eggs, edible vegetable oil, and salt. Then, add the black fungus extract powder to the mixture container, stir well, and let it stand for 20 minutes. Remove the fermented black fungus mixture from the container and mix it with the flour and other ingredients to form a dough. Then, after automatic filling and shaping, the dough is sent to the baking system. The oven temperature should be 240℃ for the top heat and 180℃ for the bottom heat. The baking time is generally set to 5 minutes for the first 5 minutes and 7 minutes for the last 7 minutes. After the small black fungus pieces are formed, spray water on the surface to remove any remaining powder, and then place them in the oven. Bake for 5 minutes, remove from the oven and let cool. Brush the surface with egg, then put back into the oven and bake for 7 minutes.
[0082] Implementation Method 7
[0083] Preparation of plant-based carbon black:
[0084] Selected pine nut shells from the Changbai Mountains are pyrolyzed in an air-isolated kiln for 15 days. The coarse carbon powder after exiting the kiln is then loaded into a grinder and ground for 3 hours using zirconium oxide balls of diameters 3cm, 5cm, and 7cm, in a mass ratio of 3:2:1. The resulting fine carbon powder is then ground for 2 hours using steel balls of diameter 0.7cm and sieved to obtain edible vegetable carbon black with a particle size <10μm.
[0085] Preparation of Auricularia auricula-judae extract:
[0086] Using high-quality dried black fungus as raw material, a fermentation process is employed, followed by rotary evaporation and Soxhlet extraction to extract the polysaccharides from the fungus, thus inhibiting nutrient loss. The crude extract is then concentrated using a rotary evaporator to achieve a solids content ≥30%, yielding the black fungus extract.
[0087] Preparation of rose petal jam:
[0088] Select fresh, disease-free rose petals, wash and dry them. Place the petals in a clean container, add an appropriate amount of white sugar, and gently rub the petals and sugar together until the petals release their juice. Add a few drops of lemon juice, then place the rubbed petal and sugar mixture into a clean, airtight container. Place it in a cool, ventilated place to marinate for 13 days, stirring occasionally, to make rose jam.
[0089] Preparation of black florets:
[0090] The weight proportions of each ingredient are as follows: 7.2 parts black fungus extract; 26 parts wheat flour; 26 parts white bean paste; 13.5 parts rose jam; 6.3 parts eggs; 18.5 parts edible vegetable oil; 4.7 parts sorbitol; 4.7 parts trehalose; and 3.7 parts honey. After sifting and selecting the powdered ingredients, place them in a container for later use. Then, put water and sugar into a blender and stir thoroughly until the sugar is completely dissolved. After the sugar is completely dissolved, add appropriate amounts of eggs, edible vegetable oil, and salt. Next, add the black fungus extract powder to the mixture container, stir well, and let it stand for 19 minutes. Remove the fermented black fungus mixture from the container and mix it with flour and other ingredients to form a dough. Then, the dough is automatically filled, shaped, and sent to the baking system. The oven temperature is required to be 240℃ for the top heat and 180℃ for the bottom heat. The baking time is generally set to 5 minutes for the first 5 minutes and 7 minutes for the last 7 minutes. After the small black fungus pieces are formed, spray water on the surface to remove any remaining powder, and then place them in the oven. Bake for 5 minutes, remove from the oven and let cool. Brush the surface with egg, then put back into the oven and bake for 7 minutes.
[0091] Implementation Method 8
[0092] Preparation of plant-based carbon black:
[0093] Selected pine nut shells from the Changbai Mountains are pyrolyzed in an air-isolated kiln for 5 days. The coarse carbon powder after exiting the kiln is then loaded into a grinder and ground for 5 hours using zirconium oxide balls of diameters 3cm, 5cm, and 7cm, mixed sequentially in a 2:2:2 mass ratio. The resulting fine carbon powder is then ground for 2 hours using steel balls of diameter 0.5cm and sieved to obtain edible vegetable carbon black with a particle size <10μm.
[0094] Preparation of Auricularia auricula-judae extract:
[0095] Using high-quality dried black fungus as raw material, a fermentation process is employed, followed by rotary evaporation and Soxhlet extraction to extract the polysaccharides from the fungus, thus inhibiting nutrient loss. The crude extract is then concentrated using a rotary evaporator to achieve a solids content ≥30%, yielding the black fungus extract.
[0096] Preparation of rose petal jam:
[0097] Select fresh, disease-free rose petals, wash and dry them. Place the petals in a clean container, add an appropriate amount of white sugar, and gently rub the petals and sugar together until the petals release their juice. Add a few drops of lemon juice, then place the rubbed petal and sugar mixture into a clean, airtight container. Place it in a cool, ventilated place to marinate for 10 days, stirring occasionally, to make rose jam.
[0098] Preparation of black florets:
[0099] The weight proportions of each ingredient are as follows: 6.8 parts black fungus extract; 23 parts wheat flour; 23 parts white bean paste; 11.5 parts rose jam; 5.8 parts eggs; 16.5 parts edible vegetable oil; 3.8 parts sorbitol; 3.8 parts trehalose; and 2.8 parts honey. After sifting and selecting the powdered ingredients, place them in a container for later use. Then, put water and sugar into a blender and stir thoroughly until the sugar is completely dissolved. After the sugar is completely dissolved, add appropriate amounts of eggs, edible vegetable oil, and salt. Next, add the black fungus extract powder to the mixture container, stir well, and let it stand for 21 minutes. Remove the fermented black fungus mixture from the container and mix it with the flour and other ingredients to form a dough. Then, the dough is automatically filled, shaped, and sent to the baking system. The oven temperature is required to be 240℃ for the top heat and 180℃ for the bottom heat. The baking time is generally set to 5 minutes for the first 5 minutes and 7 minutes for the last 7 minutes. After the small black fungus pieces are formed, spray water on the surface to remove any remaining powder, and then place them in the oven. Bake for 5 minutes, remove from the oven and let cool. Brush the surface with egg, then put back into the oven and bake for 7 minutes.
Claims
1. A type of "small black flower" pastry, characterized in that... It is made from a blend of plant carbon black, black fungus extract and rose petal jam.
2. The "Black Little Flower" pastry as described in claim 1, wherein the vegetable carbon black is prepared by controlled oxygen pyrolysis of pine shells from the Changbai Mountains and then by a specific grinding process, with a particle size of <10μm.
3. The "Black Little Flower" pastry as described in claim 1, wherein the black fungus extract is extracted and enriched from black fungus through fermentation process and Soxhlet extraction technology and concentrated to a water-soluble solids content ≥30%.
4. The "Black Little Flower" pastry as described in claim 1, the rose jam is made by marinating and stirring fresh, disease-free rose petals with white sugar, etc., for 7-15 days.
5. The "Black Little Flower" pastry as described in claim 1, wherein the crust ingredients include wood ear extract, wheat flour, eggs, honey, edible vegetable oil, sorbitol, trehalose, etc., and each ingredient has a specific weight range.
6. In the preparation method of the "Black Little Flower" pastry according to any one of claims 1-5, the preparation process of vegetable carbon black includes pyrolysis of Changbai Mountain pine shells in an air-isolated carbonization kiln and specific grinding steps.
7. In the preparation method of the "Black Small Flower" pastry according to any one of claims 1-5, the preparation of the black fungus extract includes using high-quality dried black fungus as raw material, employing fermentation process and Soxhlet extraction technology, and then concentrating it.
8. In the preparation method of the "Black Little Flower" pastry according to any one of claims 1-5, the preparation of rose jam includes specific petal treatment, kneading with white sugar and pickling steps.
9. The preparation process of the "Black Little Flower" pastry according to any one of claims 1-5 includes steps such as raw material screening, pulping, mixing, dough kneading, filling and shaping, and baking, and has specific process parameters.
10. The filling preparation process of the "Black Little Flower" pastry according to any one of claims 1-5 includes selecting raw materials, washing and drying them, and then mixing them with rose petal jam and red bean paste filling for later use.