Rose cake and method for making the same

By combining fermented sugar roses with freeze-dried rose powder in the rose filling and using a flaky pastry process involving multiple rolling and folding, the problems of moisture and oil instability and aroma volatilization during the processing and storage of rose petal cakes have been solved, resulting in rose petal cakes with a long-lasting flavor and a soft texture.

CN122439713APending Publication Date: 2026-07-24QUJING XIANGDANGQIAO FOOD CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
QUJING XIANGDANGQIAO FOOD CO LTD
Filing Date
2026-05-07
Publication Date
2026-07-24

AI Technical Summary

Technical Problem

Existing rose petal cakes suffer from problems during processing and storage, such as uneven moisture distribution in the filling, unstable oil content, volatilization of rose aroma, and unstable crust structure, which affect the stability of the product's texture and flavor.

Method used

The rose filling uses a combination of fermented sugar rose and freeze-dried rose powder, combined with a puff pastry process involving multiple rolling and folding. The puffed cake flour and wheat fiber are used to form a stable filling structure, optimizing the matching relationship between the pastry and the filling.

Benefits of technology

This method ensures that the rose petal cakes retain their rich rose aroma, soft texture, and structural stability after baking, thus improving the product's flavor persistence and textural stability, and meeting the needs of a healthy, low-fat diet.

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Abstract

The application discloses a rose cake and a preparation method thereof, and belongs to the technical field of food processing. The rose cake is made of open-crust dough and rose stuffing. The open-crust dough comprises dough and shortening, and the dough is made of high-gluten flour, butter, sugar powder, honey, cold water and edible salt; the shortening is made of high-gluten flour, butter and wheat fiber. The rose stuffing is made of fermented sugar rose, butter, honey, puffed cake powder, cooked powder, wheat fiber and freeze-dried rose powder, wherein the fermented sugar rose is obtained by fermentation of heavy-petal rose petals, white granulated sugar, trehalose and malic acid. The fermented sugar rose is compounded with the freeze-dried rose powder, so that the richness and persistence of rose fragrance are significantly improved. The butter and the wheat fiber are introduced into the dough and the stuffing, and the open-crust process is combined, so that the finished product has distinct layers, is soft and delicate, and is not easy to fall off the skin and the residue. Meanwhile, the content of dietary fiber is improved, the greasy feeling is reduced, and the finished product has good nutritional and edible qualities.
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