Rhizoma gastrodiae roxburgh rose cake
The present invention discloses a rhizoma gastrodiae roxburgh rose cake. GuiZhou rhizoma gastrodiae and roxburgh rose are taken as main raw materials. Apples are used as a main assistant material, and a food grade gelatinizing agent and seasonings are added. The formulation and ratio are as follows: 15 to 25 parts of roxburgh rose juice, 1 to 2 parts of rhizoma gastrodiae powder, 10 to 12 parts of apple juice, 7 to 9 parts of xylitol, 7 to 9 parts of white granulated sugar, 0.1 to 0.3 part of citric acid, and 1.5 to 1.8 parts of a composite gelatinizing agent, with the balance being water to form 100 parts. The preparation method of the rhizoma gastrodiae roxburgh rose cake comprises the following steps: selecting the finest roxburgh rose; cleaning the roxburgh rose; beating the roxburgh rose into pulp; mixing the rhizoma gastrodiae powder, the pulp, and the composite gelatinizing agent and then adding the water and carrying out blending; carrying out boiling; pouring the boiled mixture into a disc; cooling the mixture; drying the mixture; forming the mixture into a shape; cooling the shaped mixture; carrying out inflatable packaging; and testing and warehousing the finished product. The rhizoma gastrodiae roxburgh rose cake has characteristics of simple process and easy industrial production, and moderate sour and sweet taste. By combining the rhizoma gastrodiae with the roxburgh rose which is the king of Vitamin C, the rhizoma gastrodiae roxburgh rose cake can supply people with vitamin C. Furthermore the application of the rhizoma gastrodiae nutritional effects in the rhizoma gastrodiae roxburgh rose cake can expand the casual health food market. The rhizoma gastrodiae roxburgh rose cake has good market prospects.