CN102265914B - Low-fat moon cake crust and making method thereof - Google Patents
Low-fat moon cake crust and making method thereof Download PDFInfo
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- CN102265914B CN102265914B CN 201110222201 CN201110222201A CN102265914B CN 102265914 B CN102265914 B CN 102265914B CN 201110222201 CN201110222201 CN 201110222201 CN 201110222201 A CN201110222201 A CN 201110222201A CN 102265914 B CN102265914 B CN 102265914B
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Abstract
The invention discloses a low-fat moon cake crust. The low-fat moon cake crust is made from the following raw materials in parts by weight: 5-10 parts of lye water, 110-130 parts of sirup, 35-50 parts of peanut oil, 12-25 parts of oil succedaneums and 180-220 parts of flour. According to the low-fat moon cake crust disclosed by the invention, the peanut oil contained in a moon cake crust is partially replaced with the oil succedaneums with similar taste and property to that of oil and lower heat quantity, and therefore, the oil content and the heat quantity of the moon cake crust are lowered, the health of people is facilitated and the development trend of present healthy foods is fitted; in addition, the low-fat moon cake crust has a wide market prospect. The invention also discloses a making method of the low-fat moon cake crust. The making method disclosed by the invention has the advantages of simple process and low cost.
Description
Technical field
The present invention relates to a kind of moon cake wrapper and preparation method thereof, be specifically related to a kind of fat moon cake crust and preparation method thereof.
Background technology
Moon cake has the history in more than 1,000 year, as the traditional food of China, occupies critical role in the food products market of China and cooking culture.But moon cake uses a large amount of greases in its manufacturing process, make it become a kind of phitosite.Studies show that the numerous diseases such as hypertension, dyslipidemia, diabetes, coronary heart disease, obesity are all closely related with high fat, high caloric diet.Under the situation that the health of people idea is strengthened day by day, moon cake wants to continue to win liking of consumer, and its heat of reduction and fat content seem extremely urgent under the prerequisite that does not change quality.The cake skin of moon cake is very large on the impact of its mouthfeel, so it is extremely important to develop a kind of prescription of fat moon cake crust, goes back at present the research and development that nobody is correlated with to low fat moon cake and preparation method thereof.
Summary of the invention
First purpose of the present invention provides a kind of fat moon cake crust, and this moon cake wrapper heat and fat content are low, and mouthfeel is good, and is edible healthy.
Second purpose of the present invention provides the preparation method of above-mentioned fat moon cake crust, and this preparation method's technique is new, and cost is low.
Above-mentioned purpose of the present invention realizes by following technological means: a kind of fat moon cake crust, contain the raw material of following weight portion:
A conduit made of long bamboo water 5-10
Syrup 110-130
Vegetable oil 35-50
Lipid substitute 12-25
Flour 180-220.
In the above prescription of the present invention, owing to adopted lipid substitute, reduced the Activities of Some Plants oil that similar mouthfeel and character are arranged to grease in the moon cake wrapper, it can reduce fat content and the heat of moon cake wrapper, be conducive to the healthy of people, and mouthfeel is good, is easy to be accepted by the consumer.
The weight portion of each raw material is preferably in the fat moon cake crust of the present invention:
A conduit made of long bamboo water 7-9
Syrup 115-125
Vegetable oil 40-44
Lipid substitute 16-20
Flour 190-210.
Weight portion the best of each raw material is in the fat moon cake crust of the present invention:
A conduit made of long bamboo water 8
Syrup 120
Vegetable oil 42
Lipid substitute 18
Flour 200.
Wherein in above-mentioned each raw material of fat moon cake crust, described lipid substitute is to be made by the raw material of following weight percentage:
Inulin 0.5-1.5% micronize lactalbumin 53.0-54.0% sucrose fatty ester 45.0-46.0%; Described vegetable oil is one or more in peanut oil, soybean oil, Semen Benincasae oil, sesame oil and the corn oil.
In order to improve the outward appearance of fat moon cake crust, also contain the egg liquid that accounts for fat moon cake crust gross weight 0.5-1% in the raw material of fat moon cake crust of the present invention.
Second purpose of the present invention is achieved by the following technical solution: the preparation method of above-mentioned fat moon cake crust, contain following steps:
(1) by metering than getting each raw material, with Jian Shui and syrup mixing, then add the vegetable oil mixing first, add again grease and replace also mixing of product, be modulated into dough after adding at last the flour mixing;
(2) dough weighed and cut apart after, in cutting apart good dough, wrap into the moon cake fillings and make the cake embryo, then the cake embryo is put into mould, compressing;
(3) compressing cake embryo is put into roasting plant and toast, then fat moon cake crust is namely made in cooling.
The consumption of the middle moon cake fillings of above-mentioned steps of the present invention (2) is 2-4 times of dough gross weight, and the fire in a stove before fuel is added temperature when toasting in the step (3) is 175-185 ℃, and face fire temperature is 195-205 ℃, and stoving time is 6-8min.
As improvement of the present invention, for outward appearance and the mouthfeel of improving moon cake wrapper, compressing cake embryo can also be put into roasting plant in the above-mentioned steps of the present invention (3) and carry out the baking first time, take out the cake embryo after toasting, brush one deck egg liquid at the cake embryo surface, the cake embryo that then will brush egg liquid returns and carries out the baking second time in the roasting plant; Then fat moon cake crust is namely made in cooling.
Wherein, the fire in a stove before fuel is added temperature when toasting for the first time is 175-185 ℃, and face fire temperature is 195-205 ℃, and stoving time is 6-8min; Fire in a stove before fuel is added temperature when toasting for the second time is 175-185 ℃, and face fire temperature is 195-205 ℃, and stoving time is 4-6min.
The moon cake fillings can be commercially available conventional fillings, the fillings that also can make with following weight portion raw material: white granulated sugar 70-90, lotus nut starch 90-110, vegetable oil 35-40, lipid substitute 10-15, flour 5-15, water 90-115.Lipid substitute in this moon cake fillings is made by the component of following weight percentage: inulin 78.5-79.5%, maltodextrin 0.5-1.5%, sucrose fatty ester 19.5-20.5%.The fillings that adopts above-mentioned raw materials to make, its heat and grease are low, are used, and effect is better.
Advantage of the present invention is: similar mouthfeel and character are arranged for utilization of the present invention and grease but the lower lipid substitute of heat comes part to replace vegetable oil in the moon cake wrapper, reduced fat content and the heat in the moon cake wrapper, the health that is conducive to people, meet the trend of present healthy food development, have wide market prospects.And preparation method's technique of moon cake wrapper of the present invention is simple, and cost is low.
The specific embodiment
Below the raw material that adopts among each embodiment, as indicating without special, be commercially available.
Embodiment 1
The fat moon cake crust that present embodiment provides, its prescription is (by weight ratio meter):
A conduit made of long bamboo water 5
Syrup 130
Peanut oil 35
Lipid substitute 25
Flour 180.
Wherein, a conduit made of long bamboo hydromining is with commercially available getting final product, and the Jian Shui in the present embodiment is available from Guangzhou Segotep Fine Chemical Co., Ltd.
Above-mentioned syrup refers to invert syrup, utilizes sucrose to obtain through acid hydrolysis, can make by oneself or get commercially available, and the syrup that adopts in the present embodiment is moon cake earmarked gold syrup, available from the rich food factory of Zengcheng, Guangzhou fringe.
Wherein lipid substitute is that 0.5% inulin, weight percentage are that 54% micronize lactalbumin and weight percentage are that 45.5% sucrose fatty ester forms by weight percentage.Wherein micronize lactalbumin (Simplesse 100) is available from U.S. CPKelco company.
In the above prescription of the present invention, owing to adopted lipid substitute, reduced the Activities of Some Plants oil that similar mouthfeel and character are arranged to grease in the moon cake wrapper, it can reduce fat content and the heat of moon cake wrapper, be conducive to the healthy of people, and mouthfeel is good, is easy to be accepted by the consumer.
The preparation method of above-mentioned fat moon cake crust may further comprise the steps:
(1) gets each raw material by above-mentioned weight portion, with Jian Shui and syrup mixing, then add the peanut oil mixing first, add again grease and replace also mixing of product, be modulated into dough after adding at last the flour mixing;
(2) dough weighed and cut apart after, in cutting apart good dough, wrap into conventional moon cake fillings and make the cake embryo, wherein moon cake fillings consumption is 2 times of moon cake wrapper gross weight, then the cake embryo is put into mould, and is compressing;
(3) compressing cake embryo is put into roasting plant and toast, the fire in a stove before fuel is added temperature during baking is 175 ℃, and face fire temperature is 205 ℃, and stoving time is 6min; Then fat moon cake crust is namely made in cooling.
Embodiment 2
The fat moon cake crust that present embodiment provides, (by weight ratio meter):
A conduit made of long bamboo water 10
Syrup 110
Corn oil 50
Lipid substitute 12
Flour 220.
Wherein, a conduit made of long bamboo hydromining is with commercially available getting final product, and the Jian Shui in the present embodiment is available from Guangzhou Segotep Fine Chemical Co., Ltd.
Above-mentioned syrup refers to invert syrup, utilizes sucrose to obtain through acid hydrolysis, can make by oneself or get commercially available, and the syrup that adopts in the present embodiment is moon cake earmarked gold syrup, available from the rich food factory of Zengcheng, Guangzhou fringe.
Wherein lipid substitute is that 1.5% inulin, weight percentage are that 53% micronize lactalbumin and weight percentage are that 45.5% sucrose fatty ester forms by weight percentage.Wherein micronize lactalbumin (Simplesse 100) is available from U.S. CPKelco company.
In the above prescription of the present invention, owing to adopted lipid substitute, reduced the Activities of Some Plants oil that similar mouthfeel and character are arranged to grease in the moon cake wrapper, it can reduce fat content and the heat of moon cake wrapper, be conducive to the healthy of people, and mouthfeel is good, is easy to be accepted by the consumer.
Also contain the egg liquid that accounts for fat moon cake crust gross weight 1% in the raw material of above-mentioned fat moon cake crust.Egg liquid can for the eggs such as the egg liquid smashed, duck's egg liquid, goose egg liquid, Quail Egg Powder all can, but for avoiding fishy smell etc., preferably adopt egg liquid.
The preparation method of above-mentioned fat moon cake crust may further comprise the steps:
(1) by metering than getting each raw material, with Jian Shui and syrup mixing, then add the corn oil mixing first, add again grease and replace also mixing of product, be modulated into dough after adding at last the flour mixing;
(2) dough weighed and cut apart after, in cutting apart good dough, wrap into the moon cake fillings and make the cake embryo, wherein the moon cake fillings is 3 times of each raw material gross weight of moon cake wrapper, then the cake embryo is put into mould, and is compressing;
(3) compressing cake embryo is put into roasting plant and carried out the baking first time, the fire in a stove before fuel is added temperature when toasting for the first time is 185 ℃, and face fire temperature is 195 ℃, and stoving time is 6min; Take out the cake embryo after toasting, brush one deck egg liquid at the cake embryo surface, the cake embryo that then will brush egg liquid returns and carries out the baking second time in the roasting plant; Fire in a stove before fuel is added temperature when toasting for the second time is 175 ℃, and face fire temperature is 205 ℃, and stoving time is 6min; Then fat moon cake crust is namely made in cooling.
The fillings that can make for following weight portion raw material of moon cake fillings wherein: white granulated sugar 70, lotus nut starch 110, vegetable oil 35, lipid substitute 15, flour 5, water 115.Lipid substitute in this moon cake fillings is made by the component of following weight percentage: inulin 78.5%, maltodextrin 1.5%, sucrose fatty ester 20%.The fillings that adopts above-mentioned raw materials to make, its heat and grease are low, and the two is used, and effect is better.
Embodiment 3
The fat moon cake crust that present embodiment provides, its prescription is (by weight ratio meter):
A conduit made of long bamboo water 7
Syrup 125
Soybean oil 40
Lipid substitute 20
Flour 190.
Wherein, a conduit made of long bamboo hydromining is with commercially available getting final product, and the Jian Shui in the present embodiment is available from Guangzhou Segotep Fine Chemical Co., Ltd.
Above-mentioned syrup refers to invert syrup, utilizes sucrose to obtain through acid hydrolysis, can make by oneself or get commercially available, and the syrup that adopts in the present embodiment is moon cake earmarked gold syrup, available from the rich food factory of Zengcheng, Guangzhou fringe.
Wherein lipid substitute is that 1.0% inulin, weight percentage are that 54% micronize lactalbumin and weight percentage are that 45% sucrose fatty ester forms by weight percentage.Wherein micronize lactalbumin (Simplesse 100) is available from U.S. CPKelco company.
In the above prescription of the present invention, owing to adopted lipid substitute, reduced the Activities of Some Plants oil that similar mouthfeel and character are arranged to grease in the moon cake wrapper, it can reduce fat content and the heat of moon cake wrapper, be conducive to the healthy of people, and mouthfeel is good, is easy to be accepted by the consumer.
Also contain the egg liquid that accounts for fat moon cake crust gross weight 0.75% in the raw material of above-mentioned fat moon cake crust, egg liquid can for the eggs such as the egg liquid smashed, duck's egg liquid, goose egg liquid, Quail Egg Powder all can, but for avoiding fishy smell etc., preferably adopt egg liquid.
The preparation method of above-mentioned fat moon cake crust may further comprise the steps:
(1) by metering than getting each raw material, with Jian Shui and syrup mixing, then add the soybean oil mixing first, add again grease and replace also mixing of product, be modulated into dough after adding at last the flour mixing;
(2) dough weighed and cut apart after, in cutting apart good dough, wrap into the moon cake fillings and make the cake embryo, wherein the moon cake fillings is 4 times of each raw material gross weight of moon cake wrapper, then the cake embryo is put into mould, and is compressing;
(3) compressing cake embryo is put into roasting plant and carried out the baking first time, the fire in a stove before fuel is added temperature when toasting for the first time is 175 ℃, and face fire temperature is 205 ℃, and stoving time is 8min; Take out the cake embryo after toasting, brush one deck egg liquid at the cake embryo surface, the cake embryo that then will brush egg liquid returns and carries out the baking second time in the roasting plant; Fire in a stove before fuel is added temperature when toasting for the second time is 185 ℃, and face fire temperature is 195 ℃, and stoving time is 4min; Then fat moon cake crust is namely made in cooling.
The fillings that can make with following weight portion raw material of moon cake fillings wherein: white granulated sugar 90, lotus nut starch 90, vegetable oil 40, lipid substitute 10, flour 15, water 90.Lipid substitute in this moon cake fillings is made by the component of following weight percentage: inulin 79.5%, maltodextrin 0.5%, sucrose fatty ester 20%.The fillings that adopts above-mentioned raw materials to make, its heat and grease are low, are used, and effect is better.
Embodiment 4
The fat moon cake crust that present embodiment provides, its prescription is (by weight ratio meter):
A conduit made of long bamboo water 9
Syrup 115
Semen Benincasae oil 44
Lipid substitute 16
Flour 210.
Wherein, each raw material is got commercially available getting final product.
Wherein lipid substitute is that 0.5% inulin, weight percentage are that 53.5% micronize lactalbumin and weight percentage are that 46% sucrose fatty ester forms by weight percentage.
In the above prescription of the present invention, owing to adopted lipid substitute, reduced the Activities of Some Plants oil that similar mouthfeel and character are arranged to grease in the moon cake wrapper, it can reduce fat content and the heat of moon cake wrapper, be conducive to the healthy of people, and mouthfeel is good, is easy to be accepted by the consumer.
Also contain the egg liquid that accounts for fat moon cake crust gross weight 0.5% in the raw material of above-mentioned fat moon cake crust.Egg liquid can for the eggs such as the egg liquid smashed, duck's egg liquid, goose egg liquid, Quail Egg Powder all can, but for avoiding fishy smell etc., preferably adopt egg liquid.
The preparation method of above-mentioned fat moon cake crust may further comprise the steps:
(1) by metering than getting each raw material, first with Jian Shui and syrup mixing, then add vegetable oil Semen Benincasae oil mixing, add again grease and replace also mixing of product, be modulated into dough after adding at last the flour mixing;
(2) dough weighed and cut apart after, in cutting apart good dough, wrap into conventional moon cake fillings and make the cake embryo, wherein the moon cake fillings is 2.5 times of each raw material gross weight of moon cake wrapper, then the cake embryo is put into mould, and is compressing;
(3) compressing cake embryo is put into roasting plant and carried out the baking first time, the fire in a stove before fuel is added temperature when toasting for the first time is 180 ℃, and face fire temperature is 200 ℃, and stoving time is 7min; Take out the cake embryo after toasting, brush one deck egg liquid at the cake embryo surface, the cake embryo that then will brush egg liquid returns and carries out the baking second time in the roasting plant; Fire in a stove before fuel is added temperature when toasting for the second time is 180 ℃, and face fire temperature is 200 ℃, and stoving time is 5min; Then fat moon cake crust is namely made in cooling.
Embodiment 5
The fat moon cake crust that present embodiment provides, its prescription is (by weight ratio meter):
A conduit made of long bamboo water 8
Syrup 120
Sesame oil and Semen Benincasae oil 42, wherein the weight part ratio of sesame oil and Semen Benincasae oil is 0.1-1.0.
Lipid substitute 18
Flour 200.
Wherein, a conduit made of long bamboo hydromining is with commercially available getting final product, and the Jian Shui in the present embodiment is available from Guangzhou Segotep Fine Chemical Co., Ltd.
Above-mentioned syrup refers to invert syrup, utilizes sucrose to obtain through acid hydrolysis, can make by oneself or get commercially available, and the syrup that adopts in the present embodiment is moon cake earmarked gold syrup, available from the rich food factory of Zengcheng, Guangzhou fringe.
Wherein lipid substitute is that 0.5% inulin, weight percentage are that 53.5% micronize lactalbumin and weight percentage are that 46% sucrose fatty ester forms by weight percentage.
Inulin 1.0% micronize lactalbumin 53.5% sucrose fatty ester 45.5%.
In the above prescription of the present invention, owing to adopted lipid substitute, reduced the Activities of Some Plants oil that similar mouthfeel and character are arranged to grease in the moon cake wrapper, it can reduce fat content and the heat of moon cake wrapper, be conducive to the healthy of people, and mouthfeel is good, is easy to be accepted by the consumer.
Also contain the egg liquid that accounts for fat moon cake crust gross weight 0.7% in the raw material of above-mentioned fat moon cake crust, egg liquid can be egg liquid, duck's egg liquid, goose egg liquid or other eggs liquid all can, best with egg liquid.
The preparation method of above-mentioned fat moon cake crust may further comprise the steps:
(1) by metering than getting each raw material, first with Jian Shui and syrup mixing, then add sesame oil and Semen Benincasae oil mixing, add again grease and replace also mixing of product, be modulated into dough after adding at last the flour mixing;
(2) dough weighed and cut apart after, in cutting apart good dough, wrap into the moon cake fillings and make the cake embryo, wherein the moon cake fillings is 3 times of each raw material gross weight of moon cake wrapper, then the cake embryo is put into mould, and is compressing;
(3) compressing cake embryo is put into roasting plant and carried out the baking first time, the fire in a stove before fuel is added temperature when toasting for the first time is 180 ℃, and face fire temperature is 200 ℃, and stoving time is 7min; Take out the cake embryo after toasting, brush one deck egg liquid at the cake embryo surface, the cake embryo that then will brush egg liquid returns and carries out the baking second time in the roasting plant; Fire in a stove before fuel is added temperature when toasting for the second time is 180 ℃, and face fire temperature is 200 ℃, and stoving time is 5min; Then fat moon cake crust is namely made in cooling.
The fillings that can make with following weight portion raw material of moon cake fillings wherein: white granulated sugar 80, lotus nut starch 100, vegetable oil 37.5, lipid substitute 12.5, flour 10, water 100.Lipid substitute in this moon cake fillings is made by the component of following weight percentage: inulin 79%, maltodextrin 1.0%, sucrose fatty ester 20%.The fillings that adopts above-mentioned raw materials to make, its heat and grease are low, and the two is used, and effect is better.
The specific embodiment of more than enumerating is the explanation that the present invention is carried out.It is pointed out that above embodiment only for the invention will be further described, does not represent protection scope of the present invention, nonessential modification and adjustment that other people prompting according to the present invention is made still belong to protection scope of the present invention.
Claims (8)
1. fat moon cake crust is characterized in that containing the raw material of following weight portion:
Described lipid substitute is to be made by the raw material of following weight percentage: inulin 0.5-1.5%, micronize lactalbumin 53.0-54.0%, sucrose fatty ester 45.0-46.0%; Described vegetable oil is one or more in peanut oil, soybean oil, Semen Benincasae oil, sesame oil and the corn oil.
2. fat moon cake crust according to claim 1, it is characterized in that: the weight portion of each raw material is:
Described lipid substitute is to be made by the raw material of following weight percentage: inulin 0.5-1.5%, micronize lactalbumin 53.0-54.0%, sucrose fatty ester 45.0-46.0%; Described vegetable oil is one or more in peanut oil, soybean oil, Semen Benincasae oil, sesame oil and the corn oil.
3. fat moon cake crust according to claim 2, it is characterized in that: the weight portion of each raw material is:
Described lipid substitute is to be made by the raw material of following weight percentage: inulin 0.5-1.5%, micronize lactalbumin 53.0-54.0%, sucrose fatty ester 45.0-46.0%; Described vegetable oil is one or more in peanut oil, soybean oil, Semen Benincasae oil, sesame oil and the corn oil.
4. according to claim 1,2 or 3 described fat moon cake crusts, it is characterized in that: also contain the egg liquid that accounts for fat moon cake crust gross weight 0.5-1% in the raw material of fat moon cake crust.
5. the preparation method of claim 1,2 or 3 described fat moon cake crusts is characterized in that containing following steps:
(1) by metering than getting each raw material, with Jian Shui and syrup mixing, then add the vegetable oil mixing first, add again grease and replace also mixing of product, be modulated into dough after adding at last the flour mixing;
(2) dough weighed and cut apart after, in cutting apart good dough, wrap into the moon cake fillings and make the cake embryo, then the cake embryo is put into mould, compressing;
(3) compressing cake embryo is put into roasting plant and toast, then fat moon cake crust is namely made in cooling.
6. the preparation method of fat moon cake crust according to claim 5, it is characterized in that: the consumption of the middle moon cake fillings of step (2) is 2-4 times of dough gross weight, fire in a stove before fuel is added temperature when toasting in the step (3) is 175-185 ℃, and face fire temperature is 195-205 ℃, and stoving time is 6-8min.
7. the preparation method of fat moon cake crust according to claim 5, it is characterized in that: in the step (3) compressing cake embryo is put into roasting plant and carry out the baking first time, take out the cake embryo after toasting, brush one deck egg liquid at the cake embryo surface, the cake embryo that then will brush egg liquid returns and carries out the baking second time in the roasting plant; Namely make fat moon cake crust after the cooling.
8. the preparation method of fat moon cake crust according to claim 7 is characterized in that: the fire in a stove before fuel is added temperature when toasting for the first time is 175-185 ℃, and face fire temperature is 195-205 ℃, and stoving time is 6-8min; Fire in a stove before fuel is added temperature when toasting for the second time is 175-185 ℃, and face fire temperature is 195-205 ℃, and stoving time is 4-6min.
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Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102696733A (en) * | 2012-06-29 | 2012-10-03 | 南宁明顶商旅有限公司 | Preparation method of gynostemma pentaphylla Cantonese-style lotus paste moon cake |
| CN105410118A (en) * | 2015-11-02 | 2016-03-23 | 咀香园健康食品（中山）有限公司 | Fresh shrimp moon cake and production method of the fresh shrimp moon cake |
| CN105495504A (en) * | 2015-12-24 | 2016-04-20 | 天津市友好互联科技有限公司 | Making process of filling of mooncake made from five types of nuts |
| CN107307045A (en) * | 2017-07-25 | 2017-11-03 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of passion fruit moon cake and preparation method thereof |
| CN107549252A (en) * | 2017-09-07 | 2018-01-09 | 怀化学院 | Low fat moon cake cake skin and its preparation method and application |
| CN109645082A (en) * | 2019-01-24 | 2019-04-19 | 河南科技大学 | A kind of low fat and sugar moon cake wrapper, low fat and sugar moon cake and preparation method thereof |
| CN110074326A (en) * | 2019-04-04 | 2019-08-02 | 中国农业科学院农产品加工研究所 | The preparation method and brown rice fat substitute and moon cake of brown rice fat substitute |
| CN112868719A (en) * | 2019-11-13 | 2021-06-01 | 吉林省绿色食品工程研究院 | Black corn cake crust healthy coarse cereal type fruit moon cake and preparation process thereof |
| CN111820264A (en) * | 2020-08-20 | 2020-10-27 | 华南农业大学 | Low-5-HMF Cantonese moon cake and processing method thereof |
| CN112120053B (en) * | 2020-09-27 | 2023-06-16 | 黑龙江八一农垦大学 | Fat substitute, low-fat moon cake skin and low-fat moon cake and preparation method |
| CN114794193A (en) * | 2022-04-09 | 2022-07-29 | 吉林工商学院 | Silybum marianum seed oil sugar alcohol mooncake and preparation method thereof |
| CN116250573B (en) * | 2023-03-29 | 2024-05-03 | 广州酒家集团利口福食品有限公司 | Method for prolonging shelf life of moon cake |
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