Autumn pear quince dried tangerine peel heart-shaped pie and preparation method thereof

Abstract

The application discloses a kind of autumn pear loquat dried orange peel note heart vol-au-vent and a preparation method thereof.Belongs to the field of food technology.The autumn pear loquat dried orange peel note heart vol-au-vent takes flour and egg as main raw materials, including the honeysuckle chrysanthemum vol-au-vent with special dried orange peel powder sprinkled thereon and the autumn pear loquat stuffing therein.The note heart vol-au-vent of the application uses plant-derived stuffing, instead of traditional high-fat solidified cream product, cheese, cheese, chocolate and other note heart fillings, in line with the modern low-fat, low-calorie diet concept.In the application, the vol-au-vent and the stuffing contain a variety of medicinal and edible raw materials with health care function.The vol-au-vent obtained by adding chrysanthemum powder and honeysuckle powder to egg slurry has unique taste, combines egg aroma and flower aroma, fresh taste, and has certain health care function.

Description

Technical Field

[0001] This invention belongs to the field of food technology and relates to a pear, loquat, and tangerine peel stuffed roll and its preparation method. Background Technology

[0002] Filled biscuits are a popular food. Most filled biscuits on the market use solidified cream, cheese, chocolate, etc. as fillings, and their fat content is mostly 55-60%, which is not good for long-term consumption and can easily lead to weight gain.

[0003] Pears, loquats, and dried tangerine peel are a group of foods beneficial to the lungs, each with its unique function—pears are cooling and moisturizing, loquats clear the lungs and relieve coughs, and dried tangerine peel regulates qi and resolves phlegm. Together, they clear and moisturize the lungs, regulate qi, and resolve phlegm. Moreover, pears are sweet and fragrant, while dried tangerine peel has a rich aroma, making them popular lung-benefiting foods that are often found in various dishes.

[0004] Lily powder and yam powder are high in starch and have a mild aroma, so they can often be used with various ingredients without affecting the aroma of the main ingredients. Yam is rich in polysaccharides, which can protect the stomach and spleen and replenish the qi of the lungs, spleen and kidneys. Lily nourishes lung yin. These two ingredients are consumed in large quantities and frequently in daily life, and are safe foods that can be consumed for a long time. Currently, products on the market that use them as raw materials include rice paste, etc.

[0005] Honeysuckle and chrysanthemum have unique floral fragrances and are substances that people can consume long-term with certain health benefits. The Chinese Pharmacopoeia records that honeysuckle clears heat and detoxifies, and disperses wind-heat; chrysanthemum disperses wind and clears heat, calms the liver and improves eyesight, and clears heat and detoxifies. Both have the effect of clearing heat and detoxifying. However, in daily use, honeysuckle and chrysanthemum are mostly used in teas or decoctions. Currently, they are not used in rolled pancakes on the market. Rolled pancakes are a popular snack, but a significant drawback is that excessive consumption can cause symptoms of internal heat such as sore throat and hoarseness. Summary of the Invention

[0006] To address the aforementioned issues, this invention proposes a method for making pear, loquat, and tangerine peel-filled rolled biscuits. Honeysuckle, chrysanthemum, and tangerine peel are added to the biscuits, and pear and loquat are used as fillings, giving the product a unique aroma that can soothe the throat and clear heat. This reduces the inherent heatiness of the rolled biscuits. The furfural in honeysuckle extract has a caramel and bread-like aroma, while the aroma of tangerine peel has fatigue-relieving and invigorating effects. Using these ingredients enhances the overall aroma and enriches the taste of the rolled biscuits, mitigating the drawback of long-term consumption causing internal heat.

[0007] The first aspect of the present invention discloses a pear, loquat, and tangerine peel filled rolled pancake, which uses flour and eggs as the main ingredients and includes a honeysuckle and chrysanthemum rolled pancake sprinkled with special tangerine peel powder and an pear and loquat filling therein.

[0008] In some embodiments of the present invention, the raw materials for preparing the special tangerine peel powder include the following components in parts by weight:

[0009] 1-3 parts by weight of seasoning ingredients and 4-6 parts by weight of dried tangerine peel; the seasoning ingredients include equal weights of licorice, almonds, jujubes, black dates, figs, monk fruit, citron, longan, fresh Imperata cylindrica root, and fresh reed rhizome.

[0010] In some embodiments of the present invention, the raw materials for preparing the honeysuckle and chrysanthemum rolled pancakes include the following components in parts by weight:

[0011] 500-600 parts by weight of egg whites, 150-250 parts by weight of white sugar, 150-250 parts by weight of flour, 30-50 parts by weight of lily powder, 30-50 parts by weight of yam powder, 10-20 parts by weight of chrysanthemum, and 10-20 parts by weight of honeysuckle.

[0012] In some embodiments of the present invention, the raw materials for preparing the pear and loquat filling include the following components in parts by weight:

[0013] 20-40 parts by weight of brown sugar, 40-60 parts by weight of white sugar, 10-20 parts by weight of cornstarch, 100-200 parts by weight of pears, 4-80 parts by weight of apples, 10-30 parts by weight of loquat leaves, 10-30 parts by weight of figs, and appropriate amounts of water and salad oil.

[0014] In some embodiments of the present invention, the special tangerine peel powder is made from tangerine peel treated with a flavoring material water extract.

[0015] In some embodiments of the present invention, the honeysuckle and chrysanthemum rolled pancakes are made by baking egg whites, white sugar, flour, lily powder, yam powder, chrysanthemum and honeysuckle.

[0016] In some embodiments of the present invention, the chrysanthemum and honeysuckle are chrysanthemum and honeysuckle pulverized into powder and sieved, or are extracts obtained by extracting and concentrating chrysanthemum and honeysuckle; the lily powder and yam powder are lily and yam dried products pulverized and sieved.

[0017] In some embodiments of the present invention, the pear and loquat filling is made by extracting and concentrating pears, apples, loquat leaves, and figs with water, then adding them to a slurry and sugar syrup and stir-frying.

[0018] The pears and apples may be fresh with the core removed or dried without the core; the starch may be one or more of corn starch, tapioca starch, sweet potato starch, and kudzu starch, with corn starch being preferred.

[0019] In some embodiments of the present invention, the weight ratio of chrysanthemum to honeysuckle is (2-4):(2-4), preferably (2.5-3):3.

[0020] In some embodiments of the present invention, the weight ratio of egg white, white sugar, flour, lily powder and yam powder to honeysuckle in the honeysuckle and chrysanthemum rolled pancake is (800-850):(10-20), preferably (800-850):(13-18).

[0021] The second aspect of this invention discloses a method for preparing the pear, loquat, and tangerine peel stuffed roll described in the first aspect, comprising the following steps:

[0022] S01, Prepare the egg mixture for baking rolled pancakes;

[0023] SO2 is used to prepare special dried tangerine peel powder.

[0024] S03, prepare pear and loquat filling;

[0025] S04, bake the egg mixture, sprinkle with the special dried tangerine peel powder, roll into a rolled pancake, and then fill with pear and loquat filling.

[0026] In some embodiments of the present invention, S01 includes the following steps:

[0027] S11, take an egg and separate the egg white and yolk, add white sugar to the egg white and stir until foamy;

[0028] S12, add flour, lily powder, yam powder, chrysanthemum and honeysuckle;

[0029] S13, stir to make egg mixture.

[0030] In some embodiments of the present invention, S02 includes the following steps:

[0031] S21, Boil the seasoning materials in water, filter to remove the seasoning materials, and obtain an aqueous extract of the seasoning materials;

[0032] S22, with added dried tangerine peel, processed under low temperature and high pressure;

[0033] S23, filter to obtain dried tangerine peel, dry at low temperature, grind into powder, and sieve.

[0034] In some embodiments of the present invention, S03 includes the following steps:

[0035] S31, take pear, apple, loquat leaves and fig, extract in water, concentrate the water extract to make autumn pear and loquat concentrate;

[0036] S32, take starch and add room temperature water, mix and stir until there are no solid small particles, then add 100℃ hot water and stir to make a starch slurry;

[0037] S33, stir-fry brown sugar and white sugar until the syrup appears with dense fish-eye bubbles, then add the powder slurry and autumn pear and loquat concentrate and stir-fry together until it forms a ball, thus obtaining the autumn pear and loquat filling.

[0038] In some embodiments of the present invention, S04 includes the following steps:

[0039] S41, take the egg mixture and bake it;

[0040] S42, immediately sprinkle with the special dried tangerine peel powder after baking;

[0041] S43, roll it into a wrap;

[0042] S44, inject the pear and loquat filling.

[0043] In some embodiments of the present invention, in S12, the chrysanthemum powder and honeysuckle powder are powders made by drying chrysanthemum and honeysuckle at low temperature and then grinding them, wherein the drying temperature does not exceed 75°C, and is preferably 50-60°C.

[0044] In some embodiments of the present invention, in S12, the chrysanthemum powder and honeysuckle powder are extracts obtained by extracting and concentrating chrysanthemum and honeysuckle. The solvent for the extraction is a 20-40% (v / v) ethanol aqueous solution, preferably a 30% (v / v) ethanol aqueous solution. The reflux extraction temperature is 50-75°C, preferably 55-60°C. The reflux extraction time is 1.5-3 hours, preferably 2-2.5 hours. The vacuum evaporation concentration temperature is 50-75°C, preferably 55-60°C. The mixture is concentrated to a specific gravity of 1.03-1.10 g / mL, preferably 1.04-1.06 g / mL.

[0045] In some embodiments of the present invention, in S22, the low-temperature high-pressure treatment is performed at a pressure of 100 kPa and a temperature of 50-70°C.

[0046] In some embodiments of the present invention, in S31, a concentrated liquid of pear and loquat filling is prepared using a vacuum distillation apparatus;

[0047] It is preferable to concentrate to 1.20-1.40 g / mL;

[0048] The preferred concentration temperature is below 65°C.

[0049] In some implementations, the preparation process of the pear and loquat filling is monitored using automated photography and image recognition technology, including the following steps:

[0050] S01, After color correction by high-speed shooting equipment, qualified pear and loquat concentrate is captured under fixed conditions and its dripping image is captured. Images S1(x,y) and S2(x,y) with equal time intervals are extracted as templates for difference image operation.

[0051] S02, capture the flowing image of the monitored pear and loquat concentrate, and extract images A1(x,y) and A1(x,y) at the same time, and transmit the collected data;

[0052] S03, perform a difference operation between the acquired image A1(x,y) and the pre-acquired qualified image S1(x,y) to obtain the differenced image C1(x,y), as shown in the following formula;

[0053] C1(x, y)=∣A1(x, y)-S1(x, y)∣;

[0054] S05, obtain the mean image D1(x,y) of the neighborhood of the image after the difference C1(x,y), and obtain the optimal segmentation threshold S of the image after the difference C1(x,y) and the optimal segmentation threshold T of the mean image D1(x,y) to form a two-dimensional segmentation threshold (S,T). Use the two-dimensional segmentation threshold (S,T) to perform threshold analysis on the image according to the following formula to obtain the segmented image E(x,y);

[0055]

[0056] In the formula: e(x, y) is the gray value of the segmented image, c(x, y) is the gray value of the image after the difference, and d(x, y) is the mean gray value of the neighborhood of the image after the difference.

[0057] S05, calculate the uniformity of droplet size and height position between the acquired images A1(x,y) and A2(x,y) and the pre-acquired qualified images S1(x,y) and S2(x,y);

[0058] S06. If the grayscale value is 0 and the difference in droplet size and height position is less than 5%, the product is qualified and the next step can be performed.

[0059] The beneficial effects of this invention are:

[0060] 1. This invention discloses a novel filled cookie, using plant-based fillings to replace traditional high-fat solidified cream products, cheese, chocolate, and other fillings, aligning with modern people's low-fat, low-calorie dietary philosophy. Simultaneously, the addition of foods with cooling and moisturizing effects alleviates the cookie's heaty nature, reducing the risk of excessive heatiness from overconsumption.

[0061] 2. In this invention, the rolled pancakes and fillings contain a variety of medicinal and edible ingredients with health benefits. Adding chrysanthemum and honeysuckle to the egg mixture results in a rolled pancake with a unique and delicious flavor, blending egg and floral aromas for a refreshing taste. It can soothe the throat and clear heat, reducing the inherent dryness of the rolled pancakes. The furfural in honeysuckle extract has a caramel and bread-like aroma, while the aroma of dried tangerine peel has the effect of relieving fatigue and refreshing the mind. Using these ingredients enhances the overall aroma and enriches the taste of the rolled pancakes, mitigating the drawback of long-term consumption causing internal heat. In this invention, after the rolled pancakes are baked, specially treated dried tangerine peel with a flavoring extract is added at a low temperature. This preserves the flavor of the tangerine peel, does not destroy its nutritional components, and allows the flavoring extract to penetrate the peel efficiently, reducing the need for sugar and other sweeteners. This enhances the peel's refreshing properties, giving it more layers of flavor and benefits. The aroma of the tangerine peel has fatigue-relieving and invigorating effects, further mitigating the drawback of rolled pancakes causing internal heat with long-term consumption. The filling uses pear, apple, loquat leaf, and fig as the main ingredients, supplemented with brown sugar and white sugar as flavor enhancers. Starch slurry is used to modify the rheological properties of the filling, resulting in a filling that is fragrant, sweet, delicious, and easy to process.

[0062] 3. The filled rolled biscuits of this invention contain a specific ratio of chrysanthemum and honeysuckle, with a sweet and delicate taste, no bitter or astringent flavor, and minimal graininess or roughness. The preparation method of the filled rolled biscuits of this invention uses a vacuum distillation apparatus to prepare the concentrated pear and loquat filling, avoiding the burnt bitterness caused by prolonged high-temperature concentration. The product has a rich aroma of pear and apple, reduces the sour and astringent taste of loquat leaves, lowers the medicinal taste after concentration, has a suitable overall sweetness, and combines a rich fruity aroma with a refreshing floral fragrance. The crisp rolled biscuits and the sweet and soft filling complement each other, enhancing the overall texture and flavor of the food. Detailed Implementation

[0063] The following specific examples illustrate the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and various details in this specification can also be modified or changed based on different viewpoints and applications without departing from the spirit of the present invention.

[0064] Example 1

[0065] A method for preparing pear, loquat, and dried tangerine peel filled rolled cakes:

[0066] 1. Ingredients: 15g chrysanthemum, 15g honeysuckle, 150g fresh snow pear, 50g fresh apple, 20g loquat leaf, 5g dried tangerine peel, 2g licorice root, 2g almond, 2g jujube, 2g black date, 2g fig, 2g monk fruit, 2g citron, 2g longan, 2g fresh Imperata cylindrica root, 2g fresh reed rhizome, 20g fig, 30g brown sugar, 50g white sugar, 20g lily bulb, 30g yam, and appropriate amount of salad oil. Wash and drain.

[0067] 2. Boil 2g of licorice root, 2g of almond, 2g of jujube, 2g of black date, 2g of fig, 2g of monk fruit, 2g of citron, 2g of longan, 2g of fresh Imperata cylindrica root, and 2g of fresh reed rhizome in 700ml of water for 30 minutes. Filter to remove the licorice root. Place the dried tangerine peel and the filtrate in a high-pressure axe and treat it at a low temperature and high pressure of 100kPa (gauge pressure 100kPa, i.e., actual pressure 2 atmospheres) and 60℃ for 15 minutes. Filter to obtain 5g of dried tangerine peel, drain the water, place it on a drying tray and dry at 50-60℃. Grind it into powder and pass it through a No. 2 sieve for later use.

[0068] 3. Dry honeysuckle and chrysanthemum in a drying tray at 50-60℃, then grind them into powder and pass them through a No. 4 sieve for later use.

[0069] 4. Separate the egg whites and yolks from 550g of eggs. Whisk the yolks in a mixer to create an egg yolk liquid for use in other products. Add 200g of granulated sugar to the egg whites and whisk until foamy. Set aside.

[0070] 5. Grind dried lily bulbs and dried yam into powder and pass through a No. 2 sieve for later use.

[0071] 6. Add 250g of flour, 20g of lily powder, 30g of yam powder, 15g of chrysanthemum powder, and 15g of honeysuckle powder to the foamed egg whites and mix well to make an egg batter.

[0072] 7. Remove the core and peel from 150g of fresh pears and 50g of fresh apples and cut them into chunks. Boil them in 1000ml of water with 20g of loquat leaves and 20g of figs for 30 minutes. Filter the water extract and discard the residue. Place the water extract in a vacuum distiller and continue to concentrate it under reduced pressure at 60℃ until the density is 1.28-1.33g / ml. Prepare the autumn pear and loquat concentrated solution for later use.

[0073] 8. Mix 15g of cornstarch with 15g of cold water until there are no solid particles. Add 35g of 100℃ hot water and stir well to make a slurry for later use.

[0074] 9. Put 30g of brown sugar and 50g of white sugar into a preheated automatic wok, add a little water to help the sugar dissolve, stir-fry until the syrup has dense fish-eye bubbles, then add the powder slurry and pear and loquat concentrate and stir-fry together. Add an appropriate amount of salad oil to prevent sticking to the wok until it forms a ball. Place it on absorbent paper and no water seeps out to make the pear and loquat filling. Place the pear and loquat filling into the needle-shaped automatic filling machine for rolled biscuits.

[0075] 10. Set the rolling pancake machine to 60℃, put the egg mixture into the rolling pancake machine for baking, and immediately sprinkle with special dried tangerine peel powder after baking. After the rolling and filling machine rolls the filling pancakes, keep the filling device at 80-90℃ and fill the rolled pancakes with pear and loquat filling.

[0076] 11. Bake in a 120℃ oven for 5 minutes, then let cool.

[0077] 12. Packaging the finished product.

[0078] Comparative Example 1

[0079] The difference from Example 1 is that high-pressure low-temperature treatment is not used in step 2. Instead, 2g of licorice, 2g of almonds, 2g of jujubes, 2g of black dates, 2g of figs, 2g of monk fruit, 2g of citron, 2g of longan, 2g of fresh Imperata cylindrica root, and 2g of fresh reed rhizome are boiled in 700ml of water for 30 minutes. The licorice is then filtered out. The dried tangerine peel is placed in the filtrate and boiled for 15 minutes. After filtering, 5g of dried tangerine peel is taken, drained, and placed on a drying tray to dry at 50-60℃. The dried tangerine peel is then ground into powder and passed through a No. 2 sieve for later use.

[0080] Comparative Example 2

[0081] The difference from Example 1 is that in step 3, the chrysanthemum powder and honeysuckle powder are extracts obtained from chrysanthemum and honeysuckle through extraction and concentration. The extraction solvent is a 30% (v / v) ethanol aqueous solution, the reflux extraction temperature is 55°C, the reflux extraction time is 2 hours, and the vacuum evaporation concentration temperature is 55°C; the concentration is carried out to a specific gravity of 1.05 g / mL. After extraction, 30 g of flour is added to the extract according to the standard of 15 g of chrysanthemum and 15 g of honeysuckle raw materials.

[0082] Comparative Example 3

[0083] The difference from Example 1 is that in step 7, the pears and apples used are cored dried pears (30g) and cored dried apples (10g). After washing, they are soaked in water for 15 minutes, and then boiled with 20g of loquat leaves and 20g of figs in 1000ml of water for 30 minutes. The water extract is filtered and the residue is discarded. The water extract is placed in a vacuum distillation apparatus and concentrated under reduced pressure at 60℃ until the density is 1.28-1.33g / ml to prepare autumn pear and loquat concentrate for later use.

[0084] The difference between Comparative Example 4 and Example 1 is that in step 8, the starch used is 5g of kudzu starch and 10g of tapioca starch, which are mixed with 15g of cold water and stirred until there are no solid particles. Then, 35g of 100°C hot water is added and stirred evenly to make a slurry for later use.

[0085] Comparative Example 5

[0086] The difference from Example 1 is that in step 9, brown sugar and white sugar are not used, only white sugar is used. 80g of white sugar is put into a preheated automatic wok, a small amount of water is added to help the sugar dissolve, and it is stirred until dense fish-eye bubbles appear in the syrup. Then, the powder slurry and pear and loquat concentrate are added and stirred together. An appropriate amount of salad oil is added to prevent sticking to the wok until it forms a ball. When it is placed on absorbent paper and no water seeps out, the pear and loquat filling is made. The pear and loquat filling is then placed in a needle-shaped automatic filling machine for rolled biscuits.

[0087] Example 2

[0088] The difference from Example 1 is that the preparation process of the pear and loquat filling is monitored using automated photography and image recognition technology, including the following steps:

[0089] S01, After color correction by high-speed shooting equipment, qualified pear and loquat concentrate is captured under fixed conditions and its dripping image is captured. Images S1(x,y) and S2(x,y) with equal time intervals are extracted as templates for difference image operation.

[0090] S02, capture the flowing image of the monitored pear and loquat concentrate, and extract images A1(x,y) and A1(x,y) at the same time, and transmit the collected data;

[0091] S03, perform a difference operation between the acquired image A1(x,y) and the pre-acquired qualified image S1(x,y) to obtain the differenced image C1(x,y), as shown in the following formula;

[0092] C1(x, y)=∣A1(x, y)-S1(x, y)∣;

[0093] S05, obtain the mean image D1(x,y) of the neighborhood of the image after the difference C1(x,y), and obtain the optimal segmentation threshold S of the image after the difference C1(x,y) and the optimal segmentation threshold T of the mean image D1(x,y) to form a two-dimensional segmentation threshold (S,T). Use the two-dimensional segmentation threshold (S,T) to perform threshold analysis on the image according to the following formula to obtain the segmented image E(x,y);

[0094]

[0095] In the formula: e(x, y) is the gray value of the segmented image, c(x, y) is the gray value of the image after the difference, and d(x, y) is the mean gray value of the neighborhood of the image after the difference.

[0096] S05, calculate the uniformity of droplet size and height position between the acquired images A1(x,y) and A2(x,y) and the pre-acquired qualified images S1(x,y) and S2(x,y);

[0097] S06. If the grayscale value is 0 and the difference in droplet size and height position is less than 5%, the product is qualified and the next step can be performed.

[0098] This method, which automatically captures and processes images for quality control, takes into account factors such as color and viscosity (droplet size and drop time), comprehensively examines multiple factors, and can effectively reflect the quality of the concentrate. It is fast, efficient, and effective.

[0099] The finished products obtained in the examples were subjected to sensory evaluation using conventional methods, with a maximum score of 10 points and a minimum score of 1 point. The results are shown in Table 1.

[0100] Table 1 Sensory evaluation of pear, loquat, and tangerine peel filled rolled biscuits

[0101]

[0102]

[0103] As shown in Table 1, in Example 1, the tangerine peel was processed using a low-temperature, high-pressure method; fresh pears and apples were used for the filling; kudzu root powder and cornstarch were used for the batter preparation; honeysuckle and chrysanthemum, which had been dried and ground at low temperature, along with brown and white sugar, were added to the rolled biscuits. The resulting filled rolled biscuits were pale yellow with scattered yellow-green specks, and had a refreshing chrysanthemum and honeysuckle flavor. They were crispy on the outside and soft on the inside, with a sweet filling. After chewing, the tangerine peel aroma was more pronounced, resulting in a rich and layered taste. In Comparative Example 1, the tangerine peel was boiled, which weakened its aroma but retained some of it. The resulting product had a less pronounced tangerine peel aroma, which was slightly inferior to the aroma of honeysuckle and chrysanthemum. In Comparative Example 2, the honeysuckle and chrysanthemum were extracted and then processed into extracts. When the powder is evenly added to the filling, the color of the finished filling changes from yellow to yellowish-green. The scattered yellowish-green powder spots on the filling are gone, and the taste is not much different, but the appearance is slightly less appealing. In addition, because the extract is added, the fiber content of the filling is reduced. Example 1 can more fully supplement the daily fiber intake. In Comparative Example 3, the fresh pears and apples used to make the filling were replaced with cored dried apples and dried pears. The sweet aroma of the fruit in the filling was significantly insufficient. In Comparative Example 4, kudzu starch and tapioca starch were used. The overall texture of the filling became more viscous and tough, and a small amount of stickiness occurred, which affected the taste to some extent. In Comparative Example 5, the brown sugar and white sugar used in the filling were replaced with plain white sugar. The sweetness was weak and monotonous, and it was easy to feel cloyingly sweet.

[0104] The results showed that the appearance, color, taste, and aroma of Example 1 were significantly better than those of Comparative Examples 1-5.

[0105] This invention relates to a pear, loquat, and tangerine peel-filled rolled biscuit. The tangerine peel (preferably from Xinhui) is processed with licorice and other seasonings to impart a natural sweetness and aroma. The processed tangerine peel improves the texture of the rolled biscuit, reduces the cloying sweetness from the high sugar content, and increases its refreshing taste. The tangerine peel and filtrate are placed in a high-pressure furnace and subjected to low-temperature, high-pressure treatment at 100 kPa and 60°C for 15 minutes. The low-temperature treatment preserves the effective volatile oil components of the tangerine peel, while the high pressure allows the licorice extract to penetrate the tangerine peel more efficiently and fully. Low-temperature, high-pressure treatment significantly shortens the processing time and speeds up the process without affecting the taste.

[0106] Chrysanthemums and honeysuckle are dried at a low temperature and then ground into powder. In step 3, drying at 50-60℃ on a drying tray is preferred, but 60-70℃ is also acceptable. Above 75℃, the aroma of chrysanthemums and honeysuckle decreases significantly and may even produce a bitter taste.

[0107] For the egg mixture, whisk together 550g of egg whites (approximately 320g) and 200g of granulated sugar until foamy. Add 250g of flour, 15g of chrysanthemum powder, and 15g of honeysuckle powder, and mix well to form the egg mixture. Using more than 20g of chrysanthemum powder will affect the smoothness, and using more than 20g of honeysuckle powder will result in a slightly bitter taste. Adding chrysanthemum powder will reduce the unpleasant taste caused by honeysuckle powder. The amount of chrysanthemum powder added should not be less than two-thirds of the amount of honeysuckle powder, otherwise it will not effectively reduce the bitterness.

[0108] The dried tangerine peel powder is sprinkled on the rolled pancakes only after they are baked and before they are rolled up. This is because the volatile oils in the dried tangerine peel powder will evaporate at high temperatures and produce a bitter taste. Therefore, in order to ensure the taste and aroma, the dried tangerine peel powder is not added to the egg mixture for baking, but sprinkled on before rolling.

[0109] A vacuum distillation apparatus was used to prepare the concentrated pear and loquat filling, avoiding the burnt bitter taste caused by prolonged high-temperature concentration. During concentration, the pear aroma significantly decreased when the temperature exceeded 65℃, and the sweetness was low when the density was below 1.20 g / mL, while also being too fluid and difficult to control during processing. When the density exceeded 1.40 g / mL, it became too viscous, causing significant adhesion, and the sour taste of the loquat leaves intensified.

[0110] First, mix cornstarch with room temperature water until there are no solid particles. Then add hot water. Compared with adding warm water or adding room temperature water and then heating, the resulting slurry is more stable during the subsequent stir-frying process and is less likely to sink to the bottom or burn.

[0111] The pear and loquat filling should be stir-fried until it has a low moisture content, so that no water seeps out when placed on absorbent paper. When filling, the filling should be done at 80-90℃ to ensure the filling has a certain fluidity and can be easily inserted into the filling machine. After filling, it needs to be placed in a 120℃ oven to dry further, removing moisture and reducing the fluidity of the filling.

[0112] The filling injector is cylindrical with four openings at the top, allowing the filling to be evenly distributed on the inner wall of the roll. The injector rotates and rises, creating a spiral pattern of filling on the roll. The injector is 8mm in diameter, with a 2mm injection hole. The syringe and feed hopper have a double-layered hollow design, allowing for the injection of hot water to ensure good flowability of the filling during the process. Alternatively, a manual syringe can be used. Place the pear and loquat filling in the manual syringe and inject it into the roll.

[0113] The quality of the pear and loquat filling is one of the key factors in the pear, loquat and tangerine peel filled rolled cake of this invention, and it is also a key factor of concern for the critical control point in HACCP hazard analysis.

[0114] The preferred embodiments and examples of the present invention have been described in detail above. However, the present invention is not limited to the above embodiments and examples. Within the scope of knowledge possessed by those skilled in the art, various changes can be made without departing from the concept of the present invention.

Claims

1. A type of pear, loquat, and tangerine peel filled rolled cake, characterized in that, Made primarily from flour and eggs, the filling includes honeysuckle and chrysanthemum rolled pancakes sprinkled with special dried tangerine peel powder and pear and loquat fillings.

2. The pear, loquat, and tangerine peel filled rolled cake according to claim 1, characterized in that, The raw materials for preparing the special tangerine peel powder include the following components in parts by weight: 1-3 parts by weight of seasoning ingredients and 4-6 parts by weight of dried tangerine peel; the seasoning ingredients include equal weights of licorice, almonds, jujubes, black dates, figs, monk fruit, citron, longan, fresh Imperata cylindrica root, and fresh reed rhizome.

3. The pear, loquat, and tangerine peel filled rolled cake according to claim 1 or 2, characterized in that, The raw materials for preparing the honeysuckle and chrysanthemum rolled pancakes include the following components in parts by weight: 500-600 parts by weight of egg whites, 150-250 parts by weight of white sugar, 150-250 parts by weight of flour, 30-50 parts by weight of lily powder, 30-50 parts by weight of yam powder, 10-20 parts by weight of chrysanthemum, and 10-20 parts by weight of honeysuckle.

4. The pear, loquat, and tangerine peel filled rolled cake according to any one of claims 1-3, characterized in that, The ingredients for preparing the pear and loquat filling include the following components in parts by weight: 20-40 parts by weight of brown sugar, 40-60 parts by weight of white sugar, 10-20 parts by weight of cornstarch, 100-200 parts by weight of pears, 4-80 parts by weight of apples, 10-30 parts by weight of loquat leaves, 10-30 parts by weight of figs, and appropriate amounts of water and salad oil.

5. The pear, loquat, and tangerine peel stuffed rolled cake according to any one of claims 1-4, characterized in that, The special tangerine peel powder is made from tangerine peel treated with a water extract of flavoring materials.

6. The pear, loquat, and tangerine peel filled rolled cake according to any one of claims 1-5, characterized in that, The honeysuckle and chrysanthemum rolled pancakes are made from egg whites, white sugar, flour, lily powder, yam powder, chrysanthemum, and honeysuckle through baking. The chrysanthemum and honeysuckle are obtained by pulverizing chrysanthemum and honeysuckle into powder and sieving, or by extracting and concentrating chrysanthemum and honeysuckle; the lily powder and yam powder are obtained by pulverizing dried lily and yam products and sieving.

7. The pear, loquat, and tangerine peel filled rolled cake according to any one of claims 1-6, characterized in that, The pear and loquat filling is made by extracting and concentrating pears, apples, loquat leaves, and figs with water, then adding them to a syrup and stir-frying the mixture. The pears and apples may be fresh with the core removed or dried without the core; the starch may be one or more of corn starch, tapioca starch, sweet potato starch, and kudzu starch, with corn starch being preferred.

8. The pear, loquat, and tangerine peel filled rolled cake according to any one of claims 1-7, characterized in that, The weight ratio of chrysanthemum to honeysuckle is (2-4):(2-4), preferably (2.5-3):

3.

9. The pear, loquat, and tangerine peel filled rolled cake according to any one of claims 1-8, characterized in that, The weight ratio of egg white, white sugar, flour, lily powder and yam powder to honeysuckle in the honeysuckle and chrysanthemum rolled pancake is (800-850):(10-20), preferably (800-850):(13-18).

10. A method for preparing a pear, loquat, and tangerine peel filled rolled cake according to any one of claims 1-9, characterized in that, Includes the following steps: S01, Prepare the egg mixture for baking rolled pancakes; SO2 is used to prepare special dried tangerine peel powder. S03, prepare pear and loquat filling; S04, bake the egg mixture, sprinkle with the special dried tangerine peel powder, roll into a rolled pancake, and then fill with pear and loquat filling.

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