阅读说明：本技术 一种百香果玫瑰沙棘糕点及其制备方法 (Passion fruit, rose and sea buckthorn pastry and preparation method thereof ) 是由 赖慧宁 黄开胤 许奕雯 史玉娜 俞潇杰 王钰 于 2019-12-11 设计创作，主要内容包括：本发明提供了一种百香果玫瑰沙棘糕点,由以下步骤制成：A.制备沙棘液；B.提取百香果风味物质；C.制备玫瑰夹心；D.制备面糊；E.制备糕点。本发明还提供了该百香果玫瑰沙棘糕点的制备方法。本发明所述百香果玫瑰沙棘糕点的口感风味较好,营养价值较高。(The invention provides passion fruit, rose and sea buckthorn pastry which is prepared by the following steps: A. preparing a sea buckthorn liquid; B. extracting flavor substances of the passion fruits; C. preparing a rose sandwich; D. preparing a batter; E. preparing the pastry. The invention also provides a preparation method of the passion fruit, rose and sea buckthorn pastry. The passion fruit, rose and sea buckthorn pastry disclosed by the invention is good in taste and flavor and high in nutritional value.)

1. The passion fruit, rose and sea buckthorn pastry is characterized in that: is prepared by the following steps:

A. preparing a sea buckthorn liquid:

A1. cleaning fresh fructus Hippophae, adding into purified water, heating to 80 deg.C, keeping the temperature for 2-3min, pulping, centrifuging, and collecting supernatant as fructus Hippophae natural juice;

A2. adding white granulated sugar into the sea-buckthorn stock solution, and uniformly stirring to obtain sea-buckthorn juice;

A3. adding Saccharomyces cerevisiae into glucose solution, mixing, and activating in water bath at 35 deg.C for 30-35min to obtain activated yeast;

A4. adding activated yeast into fructus Hippophae juice, and fermenting at 30-35 deg.C for 24 hr to obtain fermentation broth;

A5. mixing the fermentation liquor, purified water and white sugar uniformly to obtain sea buckthorn liquid for later use;

B. extracting flavor substances of passion fruits:

B1. cleaning passion fruits, draining, and digging out passion fruit pulp;

B2. placing the passion fruit pulp on a carrying plate, pre-freezing at-70 ℃ to enable the central temperature of the passion fruit pulp to reach-35 ℃, and maintaining for 5-8 hours;

B3. sublimation drying the passion fruit pulp treated in the step B2: regulating the vacuum degree to 80-100Pa, regulating the temperature to-40 ℃, and maintaining the temperature for 15-16h when the central temperature of the passion fruit pulp reaches 0 ℃;

B4. and D, resolving and drying the passion fruit pulp processed in the step B3: adjusting the vacuum degree to 50-60Pa, adjusting the analysis temperature to 50 ℃, and keeping the drying state for 4-6h when the central temperature of the passion fruit pulp, the temperature of the loading plate and 3 temperature lines of the surface temperature of the passion fruit pulp are parallel;

B5. b4, crushing the passion fruit pulp treated in the step B, sieving the crushed passion fruit pulp with a 80-mesh sieve to obtain passion fruit pulp powder, and performing supercritical CO treatment on the passion fruit pulp powder₂Extracting to obtain an extract, and placing the extract in a refrigerator for 24-30h after opening to obtain a passion fruit flavor substance;

C. preparing a rose sandwich:

C1. taking fresh rose, removing flower base, and cutting rose petals;

C2. mixing white granulated sugar with chopped rose petals, kneading into paste, adding honey, mixing well, and standing in dark for 2-3 days to obtain rose paste;

C3. mixing cooked glutinous rice flour and rose paste, stirring well, placing into a refrigerator for cold storage for 1-2h, taking out, and cutting into rose sandwich for later use;

D. preparing a batter:

D1. mixing fructus Hippophae liquid and Passion fruit flavor substances, adding low gluten flour, and stirring to obtain paste;

D2. adding purified water into a steamer, heating to boil, and steaming the paste in the steamer until the paste can be kneaded and molded to obtain a batter;

E. preparing a cake:

E1. the batter is evenly stirred and cut into batter balls, and the batter balls are pressed into a flat shape to obtain the wrappers for later use.

E2. Wrapping the rose sandwich into a wrapper, and performing compression molding by using a cake mold which is brushed with oil in advance to obtain a semi-finished product;

E3. and (3) putting the formed semi-finished product into a steamer for steaming for 30-50min, taking out, putting into a refrigerator for cooling for 1-2h, and taking out to obtain the passion fruit, rose and sea buckthorn cake.

2. The passion fruit, rose and sea buckthorn pastry of claim 1, wherein: in the steps A1 and A2, the proportion of fresh sea buckthorn, purified water and white granulated sugar is (400- & lt 500- & gt), mL (300- & lt 400- & gt), and g (3-5) & gt; in the step A1, the rotation speed of centrifugal separation is 3000r/min, and the time is 15 min; in the step A3, the mass concentration of the glucose solution is 5%, and the ratio of the glucose solution to the dried saccharomyces cerevisiae is 10mL:1 g; in the step A4, the ratio of the activated yeast to the sea buckthorn juice is 4g:10000 mL; in the step A5, the weight ratio of the fermentation liquid, the purified water and the white granulated sugar is (300- & 400) & lt 300- & gt (300- & lt 400- & gt) & lt 10- & gt 14).

3. The passion fruit, rose and sea buckthorn pastry of claim 1, wherein: in the step B5, supercritical CO₂The extraction conditions were: the pressure in separator I was 15MPa and the temperature was 50 ℃ and the pressure in separator II was 10MPa and the temperature was 40 ℃ and the extract was taken from separator I.

4. The passion fruit, rose and sea buckthorn pastry of claim 1, wherein: in the step C2, the weight ratio of the white granulated sugar to the chopped rose petals to the honey is as follows: (10-15) (200-300) (20-30); in the step C3, the weight ratio of the cooked glutinous rice flour to the rose mud is (200- & lt 300 & gt) & lt 200- & lt 300 & gt, and the weight of each rose sandwich is 20-30 g.

5. The passion fruit, rose and sea buckthorn pastry of claim 1, wherein: in the step D1, the weight ratio of the sea buckthorn liquid, the passion fruit flavor substance and the low gluten flour is (300- & lt 400) & gt (3-4) & gt (300- & lt 600) & gt; in step D2, the volume of the purified water is two thirds of the volume of the steamer.

6. The passion fruit, rose and sea buckthorn pastry of claim 1, wherein: in step E1, the weight of each batter mass is 25-30 g; in step E3, the temperature for steaming was 100 ℃.

7. The preparation method of the passion fruit, rose and sea buckthorn pastry according to any one of claims 1 to 6, wherein the method comprises the following steps: the method comprises the following steps:

A. preparing a sea buckthorn liquid:

A1. cleaning fresh fructus Hippophae, adding into purified water, heating to 80 deg.C, keeping the temperature for 2-3min, pulping, centrifuging, and collecting supernatant as fructus Hippophae natural juice;

A2. adding white granulated sugar into the sea-buckthorn stock solution, and uniformly stirring to obtain sea-buckthorn juice;

A3. adding Saccharomyces cerevisiae into glucose solution, mixing, and activating in water bath at 35 deg.C for 30-35min to obtain activated yeast;

A4. adding activated yeast into fructus Hippophae juice, and fermenting at 30-35 deg.C for 24 hr to obtain fermentation broth;

A5. mixing the fermentation liquor, purified water and white sugar uniformly to obtain sea buckthorn liquid for later use;

B. extracting flavor substances of passion fruits:

B1. cleaning passion fruits, draining, and digging out passion fruit pulp;

B2. placing the passion fruit pulp on a carrying plate, pre-freezing at-70 ℃ to enable the central temperature of the passion fruit pulp to reach-35 ℃, and maintaining for 5-8 hours;

B3. sublimation drying the passion fruit pulp treated in the step B2: regulating the vacuum degree to 80-100Pa, regulating the temperature to-40 ℃, and maintaining the temperature for 15-16h when the central temperature of the passion fruit pulp reaches 0 ℃;

B4. and D, resolving and drying the passion fruit pulp processed in the step B3: adjusting the vacuum degree to 50-60Pa, adjusting the analysis temperature to 50 ℃, and keeping the drying state for 4-6h when the central temperature of the passion fruit pulp, the temperature of the loading plate and 3 temperature lines of the surface temperature of the passion fruit pulp are parallel;

B5. b4, crushing the passion fruit pulp treated in the step B, sieving the crushed passion fruit pulp with a 80-mesh sieve to obtain passion fruit pulp powder, and performing supercritical CO treatment on the passion fruit pulp powder₂Extracting to obtain an extract, and placing the extract in a refrigerator for 24-30h after opening to obtain a passion fruit flavor substance;

C. preparing a rose sandwich:

C1. taking fresh rose, removing flower base, and cutting rose petals;

C2. mixing white granulated sugar with chopped rose petals, kneading into paste, adding honey, mixing well, and standing in dark for 2-3 days to obtain rose paste;

C3. mixing cooked glutinous rice flour and rose paste, stirring well, placing into a refrigerator for cold storage for 1-2h, taking out, and cutting into rose sandwich for later use;

D. preparing a batter:

D1. mixing fructus Hippophae liquid and Passion fruit flavor substances, adding low gluten flour, and stirring to obtain paste;

D2. adding purified water into a steamer, heating to boil, and steaming the paste in the steamer until the paste can be kneaded and molded to obtain a batter;

E. preparing a cake:

E1. the batter is evenly stirred and cut into batter balls, and the batter balls are pressed into a flat shape to obtain the wrappers for later use.

E2. Wrapping the rose sandwich into a wrapper, and performing compression molding by using a cake mold which is brushed with oil in advance to obtain a semi-finished product;

E3. and (3) putting the formed semi-finished product into a steamer for steaming for 30-50min, taking out, putting into a refrigerator for cooling for 1-2h, and taking out to obtain the passion fruit, rose and sea buckthorn cake.

Technical Field

The invention relates to a cake, in particular to a passion fruit, rose and sea buckthorn cake and a preparation method thereof.

Background

At present, the sea-buckthorn products mainly comprise dry fruits and drinks, such as dry sea-buckthorn, sea-buckthorn powder, sea-buckthorn juice, sea-buckthorn wine and the like, and are used as raw materials of cakes. Seabuckthorn pastries are more acceptable to consumers. However, the traditional seabuckthorn cake has single taste, common mouthfeel, sweetness and low acceptance of consumers, so that the types of solid foods of seabuckthorn are few, and the development direction of seabuckthorn is restricted.

Chinese patent application CN201410115503.3 discloses a processing method of sea buckthorn fruitcake, which comprises the following steps: 1) selecting raw materials; 2) cleaning; 3) pulping and grinding; 4) melting glue; 5) boiling the slurry; 6) molding; 7) drying; 8) and (5) finishing. The processing method of the sea-buckthorn fruitcake fully utilizes the characteristic that the sea-buckthorn fruits have certain health care function, and keeps vitamins, amino acids, total flavonoids and some active substances in the sea-buckthorn fruits as much as possible in the production process; the low-temperature drying is carried out, the time is short, the energy consumption is low, and the method is very suitable for industrial production, but the problems of single taste, common mouthfeel and sweetness and greasiness exist in the method.

Disclosure of Invention

The invention aims to solve the technical problem of providing the passion fruit, rose and sea buckthorn pastry which has good taste and flavor and high nutritional value.

In order to solve the technical problems, the technical scheme of the invention is as follows:

a passion fruit, rose and sea buckthorn pastry is prepared by the following steps:

A. preparing a sea buckthorn liquid:

A1. cleaning fresh fructus Hippophae, adding into purified water, heating to 80 deg.C, keeping the temperature for 2-3min, pulping, centrifuging, and collecting supernatant as fructus Hippophae natural juice;

A2. adding white granulated sugar into the sea-buckthorn stock solution, and uniformly stirring to obtain sea-buckthorn juice;

A3. adding Saccharomyces cerevisiae into glucose solution, mixing, and activating in water bath at 35 deg.C for 30-35min to obtain activated yeast;

A4. adding activated yeast into fructus Hippophae juice, and fermenting at 30-35 deg.C for 24 hr to obtain fermentation broth;

A5. mixing the fermentation liquor, purified water and white sugar uniformly to obtain sea buckthorn liquid for later use;

B. extracting flavor substances of passion fruits:

B1. cleaning passion fruits, draining, and digging out passion fruit pulp;

B2. placing the passion fruit pulp on a carrying plate, pre-freezing at-70 ℃ to enable the central temperature of the passion fruit pulp to reach-35 ℃, and maintaining for 5-8 hours;

B3. sublimation drying the passion fruit pulp treated in the step B2: regulating the vacuum degree to 80-100Pa, regulating the temperature to-40 ℃, and maintaining the temperature for 15-16h when the central temperature of the passion fruit pulp reaches 0 ℃;

B4. and D, resolving and drying the passion fruit pulp processed in the step B3: adjusting the vacuum degree to 50-60Pa, adjusting the analysis temperature to 50 ℃, and keeping the drying state for 4-6h when the central temperature of the passion fruit pulp, the temperature of the loading plate and 3 temperature lines of the surface temperature of the passion fruit pulp are parallel;

B5. b4, crushing the passion fruit pulp treated in the step B, sieving the crushed passion fruit pulp with a 80-mesh sieve to obtain passion fruit pulp powder, and performing supercritical CO treatment on the passion fruit pulp powder₂Extracting to obtain an extract, and placing the extract in a refrigerator for 24-30h after opening to obtain a passion fruit flavor substance;

C. preparing a rose sandwich:

C1. taking fresh rose, removing flower base, and cutting rose petals;

C2. mixing white granulated sugar with chopped rose petals, kneading into paste, adding honey, mixing well, and standing in dark for 2-3 days to obtain rose paste;

C3. mixing cooked glutinous rice flour and rose paste, stirring well, placing into a refrigerator for cold storage for 1-2h, taking out, and cutting into rose sandwich for later use;

D. preparing a batter:

D1. mixing fructus Hippophae liquid and Passion fruit flavor substances, adding low gluten flour, and stirring to obtain paste;

D2. adding purified water into a steamer, heating to boil, and steaming the paste in the steamer until the paste can be kneaded and molded to obtain a batter;

E. preparing a cake:

E1. the batter is evenly stirred and cut into batter balls, and the batter balls are pressed into a flat shape to obtain the wrappers for later use.

E2. Wrapping the rose sandwich into a wrapper, and performing compression molding by using a cake mold which is brushed with oil in advance to obtain a semi-finished product;

E3. and (3) putting the formed semi-finished product into a steamer for steaming for 30-50min, taking out, putting into a refrigerator for cooling for 1-2h, and taking out to obtain the passion fruit, rose and sea buckthorn cake.

Furthermore, in the steps A1 and A2, the proportion of fresh sea buckthorn, purified water and white granulated sugar is (400-) (500) }, (300-) (400) } (3-5) }; in the step A1, the rotation speed of centrifugal separation is 3000r/min, and the time is 15 min; in the step A3, the mass concentration of the glucose solution is 5%, and the ratio of the glucose solution to the dried saccharomyces cerevisiae is 10mL:1 g; in the step A4, the ratio of the activated yeast to the sea buckthorn juice is 4g:10000 mL; in the step A5, the weight ratio of the fermentation liquid, the purified water and the white granulated sugar is (300- & 400) & lt 300- & gt (300- & lt 400- & gt) & lt 10- & gt 14).

Further, in step B5 of the present invention, supercritical CO is adopted₂The extraction conditions were: the pressure in separator I was 15MPa and the temperature was 50 ℃ and the pressure in separator II was 10MPa and the temperature was 40 ℃ and the extract was taken from separator I.

Further, in the step C2 of the invention, the weight ratio of the white granulated sugar, the chopped rose petals and the honey is as follows: (10-15) (200-300) (20-30); in the step C3, the weight ratio of the cooked glutinous rice flour to the rose mud is (200- & lt 300 & gt) & lt 200- & lt 300 & gt, and the weight of each rose sandwich is 20-30 g.

Furthermore, in the step D1 of the invention, the weight ratio of the sea buckthorn liquid, the passion fruit flavor substance and the low gluten flour is (300- & lt 400 & gt) & lt 3-4 & gt & lt 600 & gt; in step D2, the volume of the purified water is two thirds of the volume of the steamer.

Further, in the step E1 of the present invention, the weight of each dough is 25-30 g; in step E3, the temperature for steaming was 100 ℃.

The invention also provides a preparation method of the passion fruit, rose and sea buckthorn pastry.

In order to solve the technical problems, the technical scheme is as follows:

a preparation method of passion fruit, rose and sea buckthorn pastries comprises the following steps:

A. preparing a sea buckthorn liquid:

A1. cleaning fresh fructus Hippophae, adding into purified water, heating to 80 deg.C, keeping the temperature for 2-3min, pulping, centrifuging, and collecting supernatant as fructus Hippophae natural juice;

A2. adding white granulated sugar into the sea-buckthorn stock solution, and uniformly stirring to obtain sea-buckthorn juice;

A3. adding Saccharomyces cerevisiae into glucose solution, mixing, and activating in water bath at 35 deg.C for 30-35min to obtain activated yeast;

A4. adding activated yeast into fructus Hippophae juice, and fermenting at 30-35 deg.C for 24 hr to obtain fermentation broth;

A5. mixing the fermentation liquor, purified water and white sugar uniformly to obtain sea buckthorn liquid for later use;

B. extracting flavor substances of passion fruits:

B1. cleaning passion fruits, draining, and digging out passion fruit pulp;

B2. placing the passion fruit pulp on a carrying plate, pre-freezing at-70 ℃ to enable the central temperature of the passion fruit pulp to reach-35 ℃, and maintaining for 5-8 hours;

B3. sublimation drying the passion fruit pulp treated in the step B2: regulating the vacuum degree to 80-100Pa, regulating the temperature to-40 ℃, and maintaining the temperature for 15-16h when the central temperature of the passion fruit pulp reaches 0 ℃;

B4. and D, resolving and drying the passion fruit pulp processed in the step B3: adjusting the vacuum degree to 50-60Pa, adjusting the analysis temperature to 50 ℃, and keeping the drying state for 4-6h when the central temperature of the passion fruit pulp, the temperature of the loading plate and 3 temperature lines of the surface temperature of the passion fruit pulp are parallel;

B5. b4, crushing the passion fruit pulp treated in the step B, sieving the crushed passion fruit pulp with a 80-mesh sieve to obtain passion fruit pulp powder, and performing supercritical CO treatment on the passion fruit pulp powder₂Extracting to obtain an extract, and placing the extract in a refrigerator for 24-30h after opening to obtain a passion fruit flavor substance;

C. preparing a rose sandwich:

C1. taking fresh rose, removing flower base, and cutting rose petals;

C2. mixing white granulated sugar with chopped rose petals, kneading into paste, adding honey, mixing well, and standing in dark for 2-3 days to obtain rose paste;

C3. mixing cooked glutinous rice flour and rose paste, stirring well, placing into a refrigerator for cold storage for 1-2h, taking out, and cutting into rose sandwich for later use;

D. preparing a batter:

D1. mixing fructus Hippophae liquid and Passion fruit flavor substances, adding low gluten flour, and stirring to obtain paste;

D2. adding purified water into a steamer, heating to boil, and steaming the paste in the steamer until the paste can be kneaded and molded to obtain a batter;

E. preparing a cake:

E1. the batter is evenly stirred and cut into batter balls, and the batter balls are pressed into a flat shape to obtain the wrappers for later use.

E2. Wrapping the rose sandwich into a wrapper, and performing compression molding by using a cake mold which is brushed with oil in advance to obtain a semi-finished product;

E3. and (3) putting the formed semi-finished product into a steamer for steaming for 30-50min, taking out, putting into a refrigerator for cooling for 1-2h, and taking out to obtain the passion fruit, rose and sea buckthorn cake.

Compared with the prior art, the invention has the following beneficial effects:

1. the nutritional value of the sea buckthorn cake is higher than that of the traditional sea buckthorn cake

The addition of the passion fruit and the rose petals can effectively increase the nutritional value of the sea-buckthorn cake. The seabuckthorn fruit is rich in vitamins, and nutrient substances such as flavonoid compounds, triterpenes, organic acids, polysaccharides, pigments, tryptamine, volatile oil, proteins and the like. Passion fruit, called "children's fruit", contains nutrients that promote the growth and development of the body, and various vitamins and antioxidants help to maintain the proper functioning of the urinary and intestinal systems. The rose petals are rich in VC (vitamin C) content of 2000mg/100g, contain more than 300 chemical components, such as substances beneficial to beauty, such as quercitrin, fatty oil containing essence, organic acid and the like, and various bioactive components, such as polyphenols, flavonoids and the like, and have the effects of reducing and eliminating free radicals, resisting oxidation, resisting thrombus, resisting cancer, resisting inflammation, resisting bacteria, regulating immunity, reducing blood fat, preventing heart diseases and the like. The combination of the three raw materials ensures that the nutritive value of the sea-buckthorn cake is higher than that of the traditional sea-buckthorn cake.

2. The flavor and taste are superior to those of the traditional sea buckthorn cakes

The traditional sea-buckthorn cake is sweet and greasy in taste, but the passion fruit flavor substances added in the invention can relieve the sweet and greasy feeling of the sea-buckthorn cake, can also sublimate the sweet and sour taste, and is easier to eat. In addition, the passion fruit and the rose petals have certain sweetness, so that the use of edible sugar can be reduced when the sea-buckthorn cake is made, which is equivalent to reducing the heat of the sea-buckthorn cake, and the taste of the sea-buckthorn cake is sweet, fresh and fragrant without being excessively sweet and greasy. In addition, the passion fruit also has the effects of promoting the production of body fluid and stimulating appetite. The sea-buckthorn juice and the passion fruit flavor substances are matched for use, the taste of the sea-buckthorn cake can be effectively improved, the rose filling is added into the cake, the layering sense of the whole cake can be enhanced, and the unique fragrance of the rose can also increase the eating interest of consumers for the cake. The organic composition of the sea-buckthorn, the passion fruit and the rose petals makes the original single sea-buckthorn cake more unique and delicious.

3. The manufacturing process is novel

The invention combines the steaming method of the traditional cake with the method of making the local flower pie of minority nationality, improves the monotonous appearance and taste of the traditional seabuckthorn cake, increases the level of the traditional seabuckthorn cake and ensures that consumers can experience the gradual progress of taste buds. The cake is made by using steam, so that the cake body is soft and elastic, the central temperature of the cake body is lower than that of the surface of the cake body, the rose stuffing is not dissolved with the sea buckthorn cake, the heart flowing stuffing is formed in the middle, and the rose stuffing can well preserve the flavor and the color.

4. Without the use of additives

The product is made of pure grains, has no food additive, adopts simple pasteurization for treatment before the fermentation of the sea buckthorn juice, adopts a steaming mode in the later period, can utilize high-temperature steam to achieve the sterilization effect while steaming the cakes, so that no preservative or bacteriostatic agent is required to be added, and the original taste, color, nutritional value, texture and function of the invention are not influenced. In addition, the invention adopts a centrifugal separation filtering mode, so that the sea-buckthorn liquid is purer and cannot influence the following cake making.

5. Increasing the variety of sea buckthorn products

In the market, the sea-buckthorn products mainly take dry fruits and drinks, such as dried sea-buckthorn, sea-buckthorn powder, sea-buckthorn juice, sea-buckthorn wine and the like, but the invention applies the sea-buckthorn into cakes and uses passion fruit and rose petals in a compounding way, thereby improving the flavor of the original sea-buckthorn cakes, increasing the variety of the cakes and providing a new development direction for the development of the sea-buckthorn.

Detailed Description

The present invention will be described in detail with reference to specific embodiments, and the exemplary embodiments and descriptions thereof herein are provided to explain the present invention but not to limit the present invention.