阅读说明：本技术 一种鲜花曲奇酥饼及其制备方法 (Fresh flower cookies and preparation method thereof ) 是由 宗佳燚 于 2018-08-22 设计创作，主要内容包括：本发明公开了一种鲜花曲奇酥饼及其制备方法,所述的鲜花曲奇酥饼是以重量份的奶油3500～4000份、奶粉700～900份、液态酥油1200～2000份、鸡蛋1600～2400份、腌制鲜花400～600份、面粉7500～8500份和白糖2500～3500份为原料制备得到。本发明以花苞刚开时候的花朵为原料,经腌制和低温生产工艺生产得到鲜花曲奇酥饼,本发明的产品不断保留鲜花的天然品质,而且具有独特的风味。(The invention discloses a fresh flower cookie and a preparation method thereof, wherein the fresh flower cookie is prepared from, by weight, 3500-4000 parts of cream, 700-900 parts of milk powder, 1200-2000 parts of liquid butter, 1600-2400 parts of eggs, 400-600 parts of pickled fresh flowers, 7500-8500 parts of flour and 2500-3500 parts of white sugar. The flower cookies are produced by using flowers just after the buds come off as raw materials through pickling and low-temperature production processes, and the products continuously keep the natural quality of the flowers and have unique flavor.)

1. The fresh flower cookie is characterized by being prepared from, by weight, 3500-4000 parts of cream, 700-900 parts of milk powder, 1200-2000 parts of liquid butter, 1600-2400 parts of eggs, 400-600 parts of pickled fresh flowers, 7500-8500 parts of flour and 2500-3500 parts of white sugar.

2. The flower cookie according to claim 1, wherein the flowers are one or more of lotus flowers, rose flowers, lily flowers, pear flowers, honeysuckle flowers, sophora flowers, jasmine flowers, chrysanthemum flowers, sweet osmanthus flowers and dendrobium flowers.

3. The flower cookie according to claim 1 or 2, wherein the flower is a flower just when a flower bud is opened.

4. The flower cookie according to claim 1, wherein the pickled flowers are prepared by pre-treatment and pickling steps, and specifically comprises:

A. pretreatment: selecting flowers just after the buds open, washing and rinsing the flowers with clear water, and airing to obtain fresh petals for later use;

B. pickling: firstly, mixing and stirring white spirit and white granulated sugar uniformly, then adding flower petals and stirring uniformly, sealing and refrigerating for 6-10 days, filtering to obtain the flower petals, and cutting to 0.1-0.5 cm to obtain the target pickled flowers.

5. The flower cookie according to claim 4, wherein the ratio of white spirit, white granulated sugar and flower petals in step B is 20-40 parts by weight of white spirit, 1500-2500 parts by weight of white granulated sugar and 800-1200 parts by weight of flower petals.

6. The flower cookie according to claim 4, wherein the white spirit and the white granulated sugar in the step B are uniformly mixed and stirred for 2-4 min.

7. The flower cookie according to claim 4, wherein the mixing time for adding flower petals and mixing uniformly in step B is 5-7 min.

8. A method of making a fresh flower cookie as claimed in any of claims 1 to 7, characterised by comprising the steps of:

1) uniformly mixing cream and white sugar in the formula ratio at the rotating speed of 70-80r/min, stirring for 5-7min until the white sugar is dissolved, and then stirring for 5-6min at the rotating speed of 110-;

2) adjusting the rotating speed to 70-80r/min, adding 3-5 batches of eggs in the formula ratio, and continuously stirring for 10-15min;

3) adding the milk powder in the formula ratio, and stirring at the rotating speed of 70-80r/min for 2-3 min;

4) adjusting the rotating speed to 70-80r/min, adding the pickled fresh flowers in the formula ratio and the flour in the formula ratio, and continuously stirring at the rotating speed of 70-80r/min for 3-6 min to obtain a material a;

5) and (4) forming, baking and cooling the material a to obtain the target fresh flower cookie.

9. The preparation method of fresh flower cookies as claimed in claim 8, wherein the baking is carried out by using a hot-air furnace at 170-190 ℃ for 12-16 min.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a fresh flower cookie and a preparation method thereof.

Background

The flower cake is a flaky pastry which is fed by unique edible roses in Yunnan, and is a representative classic Yunnan dessert with the characteristics of Yunnan. According to the history, the fresh flower cake is created by a cake maker in the early Qing dynasty of more than 300 years, and the fresh flower cake is widely spread due to the characteristics of flowery fragrance, sweet but not greasy taste and beauty maintenance, and is seen from Kunming in the southwest to Tianjin in the northern China. The edible rose is subjected to microelement analysis by a nutrition specialist, and the result shows that the edible rose contains more abundant nutrient elements than common vegetables, has higher health care value, is sweet and slightly bitter in taste and slightly warm in nature, enters liver, spleen and stomach channels, is fragrant and disperses, has the effects of soothing liver, resolving depression, and regulating blood and menstruation, and is a natural and healthy nourishing good product. Along with the continuous improvement of people's standard of living, people also continuously increase to the demand of flower cake, also more and more high to the requirement of quality, the flower cake on the existing market can not satisfy people's demand far away. Therefore, it is necessary to develop a flower cake that can satisfy people's needs.

Disclosure of Invention

The first purpose of the invention is to provide a fresh flower cookie; the second purpose is to provide the preparation method of the flower cookie.

The first purpose of the invention is realized in such a way that the fresh flower cookie is prepared by using 3500-4000 parts of cream, 700-900 parts of milk powder, 1200-2000 parts of liquid butter, 1600-2400 parts of eggs, 400-600 parts of pickled fresh flowers, 7500-8500 parts of flour and 2500-3500 parts of white sugar as raw materials.

The second object of the present invention is achieved by comprising the steps of:

1) uniformly mixing cream and white sugar in the formula ratio at the rotating speed of 70-80r/min, stirring for 5-7min until the white sugar is dissolved, and then stirring for 5-6min at the rotating speed of 110-;

2) adjusting the rotating speed to 70-80r/min, adding 3-5 batches of eggs in the formula ratio, and continuously stirring for 10-15min;

3) adding the milk powder in the formula ratio, and stirring at the rotating speed of 70-80r/min for 2-3 min;

4) adjusting the rotating speed to 70-80r/min, adding the pickled fresh flowers in the formula ratio and the flour in the formula ratio, and continuously stirring at the rotating speed of 70-80r/min for 3-6 min to obtain a material a;

5) and (4) forming, baking and cooling the material a to obtain the target fresh flower cookie.

The flower cookies are produced by using flowers just after the buds come off as raw materials through pickling and low-temperature production processes, and the products continuously keep the natural quality of the flowers and have unique flavor.

Detailed Description

The present invention is further illustrated but not limited in any way by the following description, and any alterations or substitutions based on the teachings of the present invention are intended to fall within the scope of the present invention.

The fresh flower cookie is prepared from, by weight, 3500-4000 parts of cream, 700-900 parts of milk powder, 1200-2000 parts of liquid butter, 1600-2400 parts of eggs, 400-600 parts of pickled fresh flowers, 7500-8500 parts of flour and 2500-3500 parts of white sugar.

The fresh flower is one or more of lotus flower, rose, lily, pear flower, honeysuckle flower, sophora flower, jasmine flower, chrysanthemum flower, sweet osmanthus flower and dendrobium flower.

The fresh flowers are flowers when the buds just bloom.

The pickled fresh flowers are prepared by pretreatment and pickling steps and specifically comprise the following steps:

A. pretreatment: selecting flowers just after the buds open, washing and rinsing the flowers with clear water, and airing to obtain fresh petals for later use;

B. pickling: firstly, mixing and stirring white spirit and white granulated sugar uniformly, then adding flower petals and stirring uniformly, sealing and refrigerating for 6-10 days, filtering to obtain the flower petals, and cutting to 0.1-0.5 cm to obtain the target pickled flowers.

And the proportion of the white spirit, the white granulated sugar and the flower petals in the step B is 20-40 parts by weight of the white spirit, 1500-2500 parts by weight of the white granulated sugar and 800-1200 parts by weight of the flower petals.

And B, uniformly mixing and stirring the white spirit and the white granulated sugar for 2-4 min.

And D, adding the fresh flower petals in the step B, and stirring uniformly for 5-7 min.

The preparation method of the fresh flower cookies comprises the following steps:

1) uniformly mixing cream and white sugar in the formula ratio at the rotating speed of 70-80r/min, stirring for 5-7min until the white sugar is dissolved, and then stirring for 5-6min at the rotating speed of 110-;

2) adjusting the rotating speed to 70-80r/min, adding 3-5 batches of eggs in the formula ratio, and continuously stirring for 10-15min;

3) adding the milk powder in the formula ratio, and stirring at the rotating speed of 70-80r/min for 2-3 min;

4) adjusting the rotating speed to 70-80r/min, adding the pickled fresh flowers in the formula ratio and the flour in the formula ratio, and continuously stirring at the rotating speed of 70-80r/min for 3-6 min to obtain a material a;

5) and (4) forming, baking and cooling the material a to obtain the target fresh flower cookie.

The baking is carried out for 12-16 min at 170-190 ℃ by adopting a hot-blast stove.

The specific operation mode of the invention is as follows:

1. the preparation process of the pickled fresh flowers is illustrated by taking roses as an example as follows:

selecting flowers: when the buds are just opened, flowers with strong fragrance and bright color are selected.

Pickling: adding white sugar, fen-flavor Chinese liquor, and fresh petal

White granulated sugar 2kg

Fresh petal 1kg

30g of white spirit

Firstly, uniformly mixing white spirit and white granulated sugar, stirring for 3 minutes, adding fresh flowers, stirring for 6 minutes until juice (rose juice) is leached, and sealing and refrigerating for 7 days.

2. The making process of the fresh flower cookies is specifically as follows:

1) firstly, uniformly stirring cream and white sugar powder at a low speed by using an egg beater until the sugar powder is completely melted;

2) adjusting the egg beater to the medium speed, stirring until the color of the egg beater becomes white, and stopping stirring until the volume of the mixture of the cream and the white sugar powder expands to be more than 3 times of the original volume;

3) the egg beater is adjusted to a low speed, the prepared native eggs are evenly divided into 3-5 batches and added into the mixture, and the eggs in the previous batch are completely and evenly mixed into cream and powdered sugar at each time. Adding all eggs, and stirring for a while until the mixture is picked up by hand to form a cockscomb shape;

4) adding milk powder and stirring uniformly;

5) adjusting the egg beater to a low speed, adding the chopped pickled flower petals, and paying attention to the fact that flower juice cannot be added;

6) the egg beater is kept at a low speed, the flour is added and evenly stirred, and the stirring time is controlled to be 3-6 minutes until the dough is evenly, finely and cohesively observed by naked eyes. In this step, the dough looks rough when the stirring time is not enough, the third dimension of the finished cookie is not strong, the appearance grain is difficult to form, and the cookie is loose and fragile. If the stirring time is too long, the dough can leach out oil, and the finished cookie product is too hard and not crisp and has poor appearance;

7) and (3) cookie forming: the raw materials are put into a large-scale decorating bag and manually extruded. 7 x 10 cookie pastries were extruded in a 40cm x 60cm alloy bakeware, keeping the size of the pastries uniform, the distance uniform, and the weight of each pastries at 7.5 g. The nutrients can be kept from losing by manual extrusion.

8) Baking: baking for 14 minutes by using a hot-blast stove, wherein the door of the hot-blast stove cannot be opened in the whole process, and the temperature is kept at 180 ℃.

9) And (3) cooling: and taking out the biscuit, naturally cooling and packaging.