CN106107477A - The preparation method of Flos persicae cake - Google Patents

Abstract

The invention provides a preparation method of peach blossom cake, which specifically includes the following steps: collecting fresh peach blossoms and storing them at low temperature; soaking the peach blossoms with a peach blossom extract to obtain a peach blossom extract; mixing powder with the peach blossom extract Mix evenly to obtain a dough; process and shape the dough to obtain the peach blossom cake; apply a peach blossom cake preservative on the surface of the peach blossom cake to overcome the single taste and single nutrition of the peach blossom cake in the prior art, The problem of poorer quality and shorter shelf life.

Description

The preparation method of peach blossom cake

technical field

The invention relates to the technical field of food, in particular to a preparation method of peach blossom cake.

Background technique

Peach Blossom Cake is a delicious pastry made from various rice flour, sugar and peach blossoms. It is a special snack. Peach Blossom Cake is delicious and refreshing, the method is simple, and there are various types, which can meet people's various needs for taste. The peach blossom cake has a complete shape, uniform thickness, moist, soft and delicate texture, sweet and delicious taste, and a strong peach blossom fragrance.

Yet the peach blossom cake of the prior art has a single taste, a single nutrition, poor quality, and a short shelf life.

Contents of the invention

Based on this, it is necessary to provide a kind of preparation method that can prepare peach blossom cake with longer shelf life.

A preparation method of peach blossom cake, comprising the steps of:

Collect fresh peach blossoms and store them at low temperature;

soaking the peach blossoms with a peach blossom extract to obtain a peach blossom extract;

Mixing the mixed powder with the peach blossom extract evenly to obtain a dough;

Processing and shaping the dough to obtain the peach blossom cake;

Apply the peach blossom cake preservative on the surface of the peach blossom cake.

In one of the embodiments, sterile water is used to dissolve the peach flower cake preservative.

In one of the embodiments, the peach blossom cake preservative includes citric acid and sodium diacetate.

In one of the embodiments, the peach blossom cake preservative also includes polylysine.

In one of the embodiments, after applying the peach blossom cake preservative on the surface of the peach blossom cake, the peach blossom cake is refrigerated.

In one of the embodiments, the temperature of the cold storage is 3°C-5.5°C.

In one of the embodiments, the temperature of the cold storage is 3.5 degrees Celsius.

The preparation method of the above-mentioned peach blossom cake comprises the following steps: collecting fresh peach blossoms and storing them at low temperature; soaking the peach blossoms with a peach blossom extract to obtain a peach blossom extract; uniformly mixing the mixed powder with the peach blossom extract to obtain a dough; The dough is processed and shaped to obtain the peach blossom cake; the peach blossom cake preservative is applied on the surface of the peach blossom cake, which overcomes the single taste, single nutrition, poor quality and long shelf life of the peach blossom cake in the prior art. short question.

Description of drawings

Fig. 1 is a flow chart of the steps of the preparation method of peach blossom cake according to one embodiment.

detailed description

In order to make the above objects, features and advantages of the present invention more comprehensible, specific implementations of the present invention will be described in detail below in conjunction with the accompanying drawings. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. However, the present invention can be implemented in many other ways different from those described here, and those skilled in the art can make similar improvements without departing from the connotation of the present invention, so the present invention is not limited by the specific implementations disclosed below.

For example, a method for preparing a peach blossom cake comprises the following steps: collecting fresh peach blossoms and storing them at low temperature; soaking the peach blossoms in a peach blossom extract to obtain a peach blossom extract; mixing the mixed powder with the peach blossom extract evenly, obtaining the dough; processing and shaping the dough to obtain the peach blossom cake; applying a peach blossom cake preservative on the surface of the peach blossom cake.

For example, the preparation method of peach blossom cake in another embodiment includes the following steps: collecting fresh peach blossoms and storing them at low temperature; cleaning the peach blossoms; pretreating the cleaned peach blossoms; using peach blossom extract Soaking the peach blossoms to obtain a peach blossom extract; mixing the mixed powder with the peach blossom extract evenly to obtain a dough; fermenting the dough; adding a thickener to the fermented dough; Processing and shaping the dough to obtain the peach blossom cake; processing and shaping the dough after adding the thickener to obtain the peach blossom cake; applying a peach blossom cake preservative on the surface of the peach blossom cake.

For example, the preparation method of peach blossom cake in another embodiment includes the following steps: S110: collect fresh peach blossoms and store them at low temperature; S120: clean the peach blossoms; S130: pre-clean the peach blossoms after cleaning. Processing; S140: Soak the peach blossoms with the peach blossom extract to obtain a peach blossom extract; S150: Mix the mixed powder with the peach blossom extract evenly to obtain a dough; S160: Ferment the dough; S170: Add to Adding a thickener to the dough after fermentation; S180: Processing and shaping the dough after adding the thickener to obtain a peach blossom cake; as another example, the preparation method further includes the following steps after step S180 S190: Apply a peach blossom cake preservative on the surface of the peach blossom cake.

In order to further illustrate the preparation method of the above-mentioned peach blossom cake, for example, please refer to FIG. 1 , the preparation method of the peach blossom cake according to one embodiment of the present invention includes the following steps:

S110: Collect fresh peach blossoms and store them at low temperature.

The raw material for preparing the peach blossom cake, that is, the quality of peach blossoms is particularly important. To ensure its quality, the fragrance of peach blossoms must also be retained. Therefore, it is necessary to collect fresh peach blossoms. It is understandable that at normal temperature, peach blossoms tend to lose their aroma and wither. In order to better preserve peach blossoms, the method of preserving peach blossoms at low temperature is adopted.

For example, at a temperature of 2°C to 8°C, the peach blossoms are stored at a low temperature; as another example, at a temperature of 2°C to 5°C, the peach blossoms are stored at a low temperature; as another example, at a temperature of 5°C , carrying out cryopreservation to described peach blossom.

S120: Cleaning the peach blossoms.

The collected peach blossoms, due to their growth characteristics, will retain insect eggs, bacteria, etc. At the same time, due to the use of some pesticides, some pesticides will remain on the surface of the peach blossoms. Therefore, for the food safety of peach blossom cake, peach blossom needs to be cleaned, for removing or reducing the residual insect eggs, bacteria and pesticide components etc. on the surface of said peach blossom.

For example, before cleaning the peach blossoms, perform static thawing operation on the peach blossoms; as another example, the duration of the static thawing operation is 15min-20min; Next, carry out the static thawing operation.

In order to improve the cleaning and disinfection effect of peach blossoms, for example, the peach blossoms are cleaned and treated with a peach blossom cleaning and disinfecting agent; for example, the peach blossom cleaning and disinfecting agent includes the following components by mass: 2.2 to 5 parts of oxalic acid, 3 1 to 6 parts, 1.1 to 2.4 parts of potassium citrate, 0.2 to 1.5 parts of sodium bicarbonate, 0.5 to 4.5 parts of table salt, 0.1 to 2 parts of edible vinegar, 0.01 to 0.05 parts of calcium hypochlorite, and blue mussel shell powder 0.3-0.8 parts and 40-80 parts of water. As another example, the peach blossom cleaning and disinfecting agent includes the following components by mass: 2.2 to 5 parts of oxalic acid, 3 to 6 parts of ethanol, 1.1 to 2.4 parts of potassium citrate, 0.2 to 1.5 parts of sodium bicarbonate, salt 0.5-4.5 parts, 0.1-2 parts of edible vinegar, 0.01-0.05 parts of calcium hypochlorite, 0.02-0.42 parts of sucrose fatty acid ester, 0.3-0.8 parts of purple mussel shell powder, 1 part of DL-sodium malate ~6 parts, 2~7 parts of mountain silver flower, 2~6 parts of Peilan, 1~4 parts of Qingpi, 1~4.5 parts of catalpa leaf, 1~3.4 parts of Alisma, 3~7 parts of wild chrysanthemum , Asarum 3~5.5 parts, lobelia 5~7.1 parts, ghost needle grass 6~8.4 parts, atractylodes 2~5 parts, houttuynia cordata 4~5.4 parts and water 40~80 parts.

The peach blossom cleaning and disinfecting agent with the above components can remove or reduce the residual insect eggs, bacteria and pesticide components on the surface of the peach blossom, and can further improve the quality of the peach blossom cake. Wherein, after the oxalic acid is compounded with other components of the peach blossom cleaning and disinfecting agent, it can have a better cleaning effect on the pesticides, heavy metals and bacterial colonies on the surface of peach blossoms, and can better prolong the storage time of peach blossoms. Subsequent operations provide a longer buffer period. In addition, after ethanol is compounded with other components of the peach blossom cleaning and disinfecting agent, it can dissolve organic pesticides better. Further, in the preparation process, it is found that when the ethanol content is too high, it is easy to affect the dehydration of the peach blossom. Fragrance, therefore, when the mass fraction of the ethanol is 3-6 parts, better cleaning effect can be achieved, and the fragrance of the peach blossom can be better retained. Secondly, the potassium citrate acts as a complexing agent for removing heavy metals. After it is compounded with other components of the peach blossom cleaning and disinfecting agent, it can have a better removal effect on the heavy metal residues on the surface of the peach blossoms. . Further, the mountain silver flower, Perrin, green bark, catalpa leaf, Alisma, wild chrysanthemum, asarum, lobelia, ghost needle grass, herb and houttuynia are compounded with other components of the peach blossom cleaning and disinfecting agent Finally, it can have a better inhibitory and killing effect on the residual microorganisms on the surface of the peach blossoms, and can play the role of removing bacteria on the surface of the peach blossoms.

For example, the peach blossom cleaning and disinfecting agent in one embodiment includes the following components by mass: 2.5 parts of oxalic acid, 3.6 parts of ethanol, 1.7 parts of potassium citrate, 0.5 parts of sodium bicarbonate, 1.2 parts of table salt, 0.5 parts of edible vinegar, 0.03 parts of calcium hypochlorite, 0.03 parts of sucrose fatty acid ester, 0.32 parts of purple mussel shell powder, 1.5 parts of DL-sodium malate, 2.4 parts of mountain silver flower, 2.4 parts of perrin, 1.5 parts of green bark, 2.1 parts of catalpa leaf, Alisma 1.6 parts, 3.2 parts of wild chrysanthemum, 3.5 parts of asarum, 5.4 parts of lobelia, 6.6 parts of ghost needle grass, 2.4 parts of herb, 4.6 parts of Houttuynia cordata and 54 parts of water.

It should be noted that when the above-mentioned peach blossom cleaning and disinfecting agent is used to carry out the cleaning treatment, the time needs to be moderate, so that it can be used to better maintain the fragrance and nutrition of the peach blossom itself. For example, the duration of the cleaning treatment is 10 seconds to 43 seconds; as another example, the time of the cleaning treatment is 10 seconds to 31 seconds; as another example, the time of the cleaning treatment is 16 seconds, so that a better cleaning effect can be obtained and the peach blossom can be reduced. Loss of nutrition and aroma.

For example, after the peach blossoms are cleaned using the peach blossom cleaning and disinfectant, the peach blossoms need to be cleaned again with water. For example, the water includes clear water or sterile water or tap water for improving the quality of the peach blossoms.

S130: Perform pretreatment on the washed peach blossoms.

Pretreatment of the washed peach blossoms can be more conducive to the preparation of subsequent peach blossom extracts.

For example, the pretreatment operation specifically includes the following steps: putting the peach blossoms into clear water, for example, the mass ratio of the peach blossoms to clear water is 0.1: (10-15), and then crushing the peach blossoms, A peach blossom suspension is obtained.

In order to preserve the nutrients in the peach blossoms as much as possible, for example, put the peach blossoms in clear water at a temperature of -5°C to 10°C for 2h to 2.5h before crushing. In this way, the loss of peach blossom nutrients during the crushing operation can be reduced. As another example, the peach blossom soaking liquid is put into clear water at a temperature of 4.2°C for 2 hours in advance, and then crushed. In this way, the nutrient loss in peach blossoms is better controlled.

Among them, the pulverization method can be diversified, and a soybean milk machine or a food processor can be selected, but it is not limited to this, as long as the purpose of purifying the peach blossom powder into small particles to produce a peach blossom suspension can be achieved.

It can be understood that if the crushing process is too violent, it will cause the loss of nutrition of the peach blossoms. In order to reduce the impact of crushing on the nutrition of the peach blossoms, for example, the crushing process is divided into the first crushing, the second crushing, and the third crushing, wherein the first The pulverization is 550 rpm, and the time is 2.5 minutes, wherein the second pulverization is 2200 rpm, and the time is 2 minutes, and the third pulverization is 5100 rpm, and the time is 2 minutes. loss, and can improve the pulverization effect of the peach blossom, which is more conducive to the preparation of the subsequent peach blossom extract.

S140: Soak the peach blossoms with a peach blossom extract to obtain a peach blossom extract.

By adding the pretreated peach blossoms to the peach blossom extract, a peach blossom extract with better quality can be obtained, which is used to improve the overall quality of the peach blossom cake.

In order to further improve the quality of the peach blossom extract, for example, the peach blossom extract contains the following mass components: 20 to 25 parts of table salt, 0.5 to 0.7 parts of liquor, 0.5 to 5 parts of vitamin C, and 0.5 parts of citric acid ～5 parts, 0.5～5 parts of vinegar and 100～250 parts of water.

The above-mentioned peach blossom extract adopts 20-25 parts of salt with strong cell penetration, 0.5-0.7 parts of white wine and 0.5-5 parts of vinegar, which can better extract the nutritional components and aroma components of the peach blossom. , in addition, by adding 0.5 part to 5 parts of vitamin C and 0.5 part to 5 parts of citric acid, the nutritional components and fragrance components contained in the peach blossom can also be better preserved.

It can be understood that after the peach blossoms are crushed, the large granular peach blossoms that have not been crushed thoroughly still contain a large amount of peach blossom nutrition and aroma. In order to release the nutrition and aroma of the large granular peach blossoms, the peach blossom suspension is supplemented with peach blossom extraction The liquid method can release the nutrition and aroma of the large particles of peach blossom. For example, for example, the volume ratio of the peach blossom extract to the peach blossom suspension is 1: (6-7), for example, the volume ratio is 1:6.5.

S150: uniformly mix the mixed powder with the peach blossom extract to obtain a dough.

By mixing the peach blossom extract with the mixed powder, and then performing kneading or other mixing methods, a dough can be obtained, which is used in subsequent operations to prepare the peach blossom cake.

In order to improve the flavor and nutritional value of the peach blossom cake, for example, the mixed powder includes at least one of mung bean powder, glutinous rice flour, low-gluten flour, white sugar, brown sugar, honey, red date powder, sweet potato powder and pea powder .

In order to obtain the dough with better quality and improve the nutritional content and mouthfeel of the peach blossom cake as a whole, for example, the dough includes the following components in parts by mass: 35 to 47 parts of mung bean flour, glutinous rice flour 20-28 parts, 11-18 parts of low-gluten flour, 4-6 parts of white sugar, 2-5 parts of brown sugar, 2-4 parts of honey, 2.5-4.5 parts of red date powder, 2.2-4.8 parts of sweet potato starch , 1.5-5.5 parts of pea powder and 45-60 parts of peach blossom extract.

By compounding and mixing the above components by mass, the dough with better quality can be obtained, which is used to improve the nutritional content and mouthfeel of the peach blossom cake as a whole.

As another example, the dough in one embodiment includes the following components by mass: 40 parts of mung bean flour, 25 parts of glutinous rice flour, 15 parts of low-gluten flour, 4.5 parts of white sugar, 2.5 parts of brown sugar, 3.5 parts of honey, red dates 2.8 parts of sweet potato starch, 3.1 parts of sweet potato starch, 2.2 parts of pea flour, and 55 parts of peach blossom extract.

By compounding and mixing the above components by mass, the dough with better quality can be further obtained, which is used to improve the overall nutritional content and mouthfeel of the peach blossom cake.

It should be noted that mung bean powder is the starch obtained from the seeds of the leguminous plant mung bean through water milling. Mung bean is sweet in taste, cool in nature, and has the effects of clearing away heat, detoxifying, and dispelling fire. A poisonous traditional Chinese medicine, mung bean powder is a good product for detoxification and beauty in summer and autumn. Glutinous rice is sweet in taste, warm in nature, and enters the spleen, stomach, and lung meridians; glutinous rice flour food has the effects of nourishing the middle and nourishing qi, invigorating the spleen and nourishing the stomach, and stopping sweating due to deficiency of the spleen and stomach, poor appetite, abdominal distension and diarrhea; Glutinous rice has astringent effect, and has a good therapeutic effect on frequent urination and night sweats. Low-gluten flour refers to flour with a moisture content of 13.8% and a crude protein content of less than 8.5%. Therefore, it has weak gluten and is often used to make cakes, crisp biscuits, and rolls with soft texture and loose texture. Honey is a nutritious natural nourishing food and one of the most commonly used tonics. Honey contains a variety of inorganic salts and vitamins, iron, calcium, copper, manganese, potassium, phosphorus, etc. acid and trace elements beneficial to human health, as well as fructose, glucose, amylase, oxidase, reductase, etc., have the effects of nourishing, moistening dryness, detoxification, whitening and beautifying, moistening intestines and defecating, and have a good effect on treating coughs in children . Jujube is the king of jujubes and the most ideal healthy and pollution-free food. Jujubes are rich in nutrients, including protein, fat, sugar and cellulose; various amino acids and calcium, phosphorus, iron, potassium, sodium and magnesium , chlorine, iodine, carotene, thiamine, riboflavin, niacin; vitamin C, vitamin P, vitamin E, etc.; , calming stomach qi, clearing the nine orifices, and helping the twelve meridians." The peach blossom cake finally prepared by using the dough made from the above-mentioned quality components is rich in nutrition, soft in taste and pleasant in aroma.

S160: Fermenting the dough.

By fermenting the dough, the mouthfeel of the peach blossom cake prepared by using the dough can be made softer.

For example, yeast is used to ferment the dough, and the taste of the dough after fermentation is more suitable. In order to improve the fermentation effect of the yeast, for example, the added amount of the yeast is 0.5% to 2.5%, and the fermentation time is 40 minutes to 80 minutes, such as the fermentation time is 45 minutes; the fermentation temperature is 37.2°C to 37.5°C, for example, the fermentation temperature is 37.2°C, in this way, the prepared peach blossom cake has a softer mouthfeel. For another example, the amount of yeast added is 1.35%, the fermentation time is 51 minutes, and the fermentation temperature is 37.2°C. In this way, the prepared peach blossom cake has a suitable mouthfeel and a good mouthfeel.

S170: adding a thickening agent to the fermented dough.

In order to improve the stickiness and suitable mouthfeel of the peach blossom cake, a thickener is added to the fermented dough. In addition, by adding a thickener to the fermented dough, the dough can be improved. The plasticity of the shape is beneficial to the processing and shaping of the peach blossom cake described in the follow-up.

In order to improve the stickiness and suitable mouthfeel of the peach blossom cake, and improve the plasticity of the dough, for example, the thickener includes the following components in parts by mass: 2 parts to 5 parts of sodium alginate, carboxymethyl 1-3.5 parts of sodium cellulose, 4-8 parts of carrageenan, 3-6 parts of agar, 5-8 parts of gelatin, 6-9 parts of sucrose ester, 4-7 parts of sorbitan fatty acid ester , 7-11 parts of xanthan gum, 4-7 parts of casein, 4-7 parts of sodium polyacrylate, 5-8 parts of konjac gum, 1-4 parts of chitin, 2 parts of citrus peel pectin 5 parts, 1 to 5 parts of lecithin and 82 to 95 parts of water.

Adding the thickening agent of the above components to the dough can improve the stickiness and suitable mouthfeel of the peach blossom cake, as well as improve the plasticity of the dough.

For example, further, in order to give the peach blossom cake a better thickening effect, and maintain a good taste, a better shaping effect and a better taste, for example, the thickener includes the following components in parts by mass: seaweed 2.2 parts of sodium carboxymethyl cellulose, 1.4 parts of sodium carboxymethyl cellulose, 4.7 parts of carrageenan, 3.4 parts of agar, 6.1 parts of gelatin, 7.5 parts of sucrose ester, 4.4 parts of sorbitan fatty acid ester, 8.3 parts of xanthan gum, 5.1 parts of casein 4.6 parts of sodium polyacrylate, 5.8 parts of konjac gum, 2.2 parts of chitin, 2.5 parts of citrus peel pectin, 1.4 parts of lecithin and 91 parts of water. In this way, the shape and fluffiness of the peach blossom cake are better, and the taste is soft.

It should be noted that sodium alginate can not only coagulate, stabilize drying and gelation, but also seaweed colloid contains an indispensable nutrient for the human body - dietary fiber, which is beneficial to the prevention of colon cancer, cardiovascular disease, obesity, etc. Accumulation of disease, lead, cadmium, etc. in the body has an auxiliary curative effect, and is an excellent food additive, which can not only improve the quality of peach blossom cake, increase the variety of colors, but also increase the nutritional content of peach blossom cake, and improve the economic value of peach blossom cake. Sodium carboxymethyl cellulose can adjust the honeycomb uniformity of peach blossom cake, reduce dregs, increase the fluffy volume, improve the water holding capacity of peach blossom cake, and enhance the taste of peach blossom cake. By adopting the thickening agent of the above components, the peach blossom cake has better thickening effect and better mouthfeel.

For example, after adding a tackifier to the dough, the dough is also beaten and kneaded to improve the further mixing of the tackifier with other components in the dough; as another example, the beating and kneading operation The time for beating and kneading is 2min to 5min; as another example, the time for beating and kneading is 3min to 5min; and for another example, the time for beating and kneading is 4.5min.

S180: Processing and shaping the dough after adding the thickener to obtain a peach blossom cake.

After processing and shaping the dough, the peach blossom cake can be obtained.

For example, after the dough is processed and shaped, the dough is also cooked to obtain the peach blossom cake. For example, the cooking operation includes steaming or frying. Of course, according to personal taste, You can also choose the cooking method flexibly.

For example, the processing and shaping operation specifically includes the following steps: after adding salad oil to the dough, performing kneading operation, and then putting the dough into a mold for extrusion. In order to obtain a good taste, for example, the mass ratio of the salad oil to the dough is 0.1:(30-45), for example, the mass ratio is 0.1:35.

In order to maintain the nutrition and aroma of peach blossoms in the peach blossom cake, and to obtain good fluffiness and mouthfeel of the peach blossom cake, for example, the first steaming operation and the second steaming operation are sequentially performed on the processed and shaped dough. operation, wherein, the temperature of the first cooking operation is 81°C, and the first cooking time operation lasts for 15 minutes; the temperature of the second cooking operation is 98°C, and the time of the second cooking operation is 18min, by With the progressive cooking of the first cooking operation and the second cooking operation, the prepared peach blossom cake is uniform inside and outside, fluffy and uniform, and well maintains the nutrition and aroma in the peach blossom cake.

S190: Apply a peach blossom cake preservative on the surface of the peach blossom cake.

By applying the peach blossom cake fresh-keeping agent on the surface of the peach blossom cake, the shelf life of the peach blossom cake can be further improved, which is more conducive to sales and storage.

For example, after smearing the peach blossom cake preservative on the surface of the peach blossom cake, the peach blossom cake is refrigerated; as another example, the temperature of the refrigeration is 3°C-5.5°C; as another example, the temperature of the refrigeration is 3°C- 4.5°C; the temperature of the cold storage is 3.5°C, which can further prolong the shelf life of the peach blossom cake.

In order to further extend the shelf life of the peach blossom cake, the quality of the peach blossom cake can also be ensured, and it has no toxic and side effects on the human body. For example, the peach blossom cake preservative includes the following components in parts by mass: 0.05 parts to 0.21 parts, 0.05-0.4 parts of lysozyme, 0.1-0.3 parts of citric acid and 0.1-0.4 parts of glycine. As another example, the peach blossom cake preservative includes the following components in parts by mass: 0.05 to 0.21 parts of chitosan, 0.05 to 0.4 parts of lysozyme, 0.1 to 0.3 parts of citric acid, 0.1 to 0.4 parts of glycine, 0.05-0.25 parts of nisin, 0.05-0.35 parts of tea polyphenols, 0.05-0.37 parts of ascorbic acid, 0.05-0.28 parts of polylysine and 0.05-0.34 parts of sodium diacetate.

Applying the peach blossom cake preservative of the above components on the surface of the peach blossom cake can further prolong the shelf life of the peach blossom cake, ensure the quality of the peach blossom cake, and have no toxic and side effects on the human body.

As another example, the peach blossom cake preservative in one embodiment includes the following components in parts by mass: 0.11 parts of chitosan, 0.14 parts of lysozyme, 0.2 parts of citric acid, 0.15 parts of glycine, 0.14 parts of nisin, tea 0.13 parts of polyphenols, 0.31 parts of ascorbic acid, 0.1 parts of polylysine and 0.08 parts of sodium diacetate. By selecting the peach blossom cake preservative with the above components, the quality preservation effect of the peach blossom cake is better.

It should be noted that lysozyme is a non-toxic, harmless and highly safe high-salt protein, and has a certain health care effect. It can not only selectively decompose microorganisms, but also does not act on other substances. The enzyme has a strong decomposing effect on Gram Bacillus subtilis and Micrococcus radioduran, and also has a certain degree of dissolution on Gram-negative bacteria such as Escherichia coli, Vulgaris vulgaris and Vibrio parahaemolyticus. Use can greatly improve its antiseptic effect. In addition, nisin (Nisin) is nisin, which is an antibiotic secreted during the metabolism of lactococcus. It has a strong bactericidal effect. Since Nisin is a polypeptide, its edible It is quickly digested into amino acids by chymotrypsin. Therefore, Nisin is a relatively safe natural food preservative. Polylysine is a kind of polypeptide with antibacterial effect. It has broad-spectrum antibacterial effect and has antibacterial effect on Gram-positive bacteria, Gram-negative bacteria, fungi and some heat-resistant Bacillus. By using the peach blossom cake preservative with the above components, the shelf life of the peach blossom cake can be extended, and the peach blossom cake has no toxic and side effects on human body.

It can be understood that after dissolving the peach blossom cake preservative with sterile water, and evenly spreading it on the surface of the peach blossom cake, the shelf life of the peach blossom cake can be extended.

The preparation method of the above-mentioned peach blossom cake comprises the following steps: S110: collect fresh peach blossoms and store them at low temperature; S120: wash the peach blossoms; S130: pretreat the washed peach blossoms; S140: extract peach blossoms Soak the peach blossom in liquid to obtain the peach blossom extract; S150: mix the mixed powder with the peach blossom extract evenly to obtain a dough; S160: ferment the dough; S170: ferment the dough Adding a thickening agent; S180: processing and shaping the dough after adding the thickening agent to obtain a peach blossom cake; S190: applying a peach blossom cake preservative on the surface of the peach blossom cake to prepare a peach blossom with a long shelf life cake.

It should be noted that the "parts" in the above embodiments include measurement units such as kilograms, grams, milligrams, liters and milliliters, and in each embodiment, the meanings of the "parts" are the same or different.

The above-mentioned embodiments only express several implementation modes of the present invention, and the descriptions thereof are relatively specific and detailed, but should not be construed as limiting the patent scope of the present invention. It should be pointed out that those skilled in the art can make several modifications and improvements without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent for the present invention should be based on the appended claims.

Claims (7)

1. the preparation method of a Flos persicae cake, it is characterised in that comprise the steps:

Gather fresh Flos persicae, and cryopreservation；

Use Flos persicae extracting solution to soak described Flos persicae, obtain Flos persicae immersion；

Mixed powder is mixed homogeneously with described Flos persicae immersion, obtains powder ball；

Described powder ball is processed sizing, obtains described Flos persicae cake；

At described Flos persicae cake surface smear Flos persicae cake antistaling agent.

The preparation method of Flos persicae cake the most according to claim 1, it is characterised in that use sterilized water to dissolve described Flos persicae cake Antistaling agent.

The preparation method of Flos persicae cake the most according to claim 2, it is characterised in that described Flos persicae cake antistaling agent includes Fructus Citri Limoniae Acid and sodium diacetate.

The preparation method of Flos persicae cake the most according to claim 3, it is characterised in that described Flos persicae cake antistaling agent also includes gathering Lysine.

The preparation method of Flos persicae cake the most according to claim 4, it is characterised in that at described Flos persicae cake surface smear Flos persicae After cake antistaling agent, described Flos persicae cake is carried out cold preservation.

The preparation method of Flos persicae cake the most according to claim 5, it is characterised in that the temperature of described cold preservation is 3 DEG C～5.5 ℃。

The preparation method of Flos persicae cake the most according to claim 6, it is characterised in that the temperature of described cold preservation is 3.5 Celsius Degree.