CN102266000A - Low-fat moon cake stuffing and preparation method thereof - Google Patents
Low-fat moon cake stuffing and preparation method thereof Download PDFInfo
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- CN102266000A CN102266000A CN2011102222065A CN201110222206A CN102266000A CN 102266000 A CN102266000 A CN 102266000A CN 2011102222065 A CN2011102222065 A CN 2011102222065A CN 201110222206 A CN201110222206 A CN 201110222206A CN 102266000 A CN102266000 A CN 102266000A
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Abstract
The invention discloses low-fat moon cake stuffing, which contains the following raw materials in parts by weight: 70-90 parts of white granulated sugar, 90-110 parts of lotus seed powder, 35-40 parts of vegetable oil, 10-15 parts of lipid substitute, 5-15 parts of flour and 90-115 parts of water. The low-fat moon cake stuffing utilizes the lipid substitute which has similar taste and characters with those of lipid and lower heat for partially substituting the vegetable oil in the moon cake stuffing, thereby reducing the content of the lipid and the heat in the moon cake stuffing, being conductive to health of people, being in line with the current development trend of health foods and having broad market prospects.
Description
Technical field
The present invention relates to a kind of mooncake filling material and preparation method thereof, be specifically related to a kind of low fat moon cake filling material 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 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 filling material of moon cake is very big to the influence of its mouthfeel, so it is extremely important to develop a kind of prescription of low fat moon cake filling material, also has no talent at present its low fat prescription is carried out relevant research and development with the preparation method.
Summary of the invention
First purpose of the present invention provides a kind of low fat moon cake filling material, and the heat and the fat content of this low fat moon cake filling material are low, and mouthfeel is good, and is edible healthy.
Second purpose of the present invention provides the preparation method of above-mentioned low fat moon cake filling material, and this preparation method's technology is new, and cost is low.
Above-mentioned purpose of the present invention realizes by following technological means: a kind of low fat moon cake filling material, contain the raw material of following weight portion:
White granulated sugar 70-90
Lotus nut starch 90-110
Vegetable oil 35-40
Lipid substitute 10-15
Flour 5-15
Water 90-115.
Adopt lipid substitute substitutes similar mouthfeel and character to grease in the traditional mooncake filling material part vegetable oil herein, fat content and heat that it can reduce the mooncake filling material help 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 low fat moon cake filling material of the present invention:
White granulated sugar 75-85
Lotus nut starch 95-105
Vegetable oil 37-38
Lipid substitute 12-13
Flour 8-12
Water 95-105.
Weight portion the best of each raw material is in the low fat moon cake filling material of the present invention:
White granulated sugar 80
Lotus nut starch 100
Vegetable oil 37.5
Lipid substitute 12.5
Flour 10
Water 100.
Wherein in above-mentioned each raw material of low fat moon cake filling material, described lipid substitute is to be made by the raw material of following weight percentage:
Inulin 78.5-79.5%, maltodextrin 0.5-1.5%, sucrose fatty ester 19.5-20.5%.
Vegetable oil of the present invention is preferably one or more in vegetable oil, soybean oil, Semen Benincasae oil, sesame oil and the corn oil.
Second purpose of the present invention is achieved by the following technical solution: the preparation method of above-mentioned low fat moon cake filling material, contain following steps: by measuring than getting each raw material, earlier with white granulated sugar mixing soluble in water, then add the lotus nut starch mixing, add the vegetable oil mixing again, add the lipid substitute mixing then, each raw material behind the mixing is carried out frying, add the flour mixing at last, cooling back packing gets final product.
Temperature during frying of the present invention is 58-62 ℃, and the frying time is 48-52 minute.
The above-mentioned mooncake filling material for preparing can place conventional moon cake wrapper, and through making low fat moon cake after the conventional processing technology processing, the low fat moon cake skin made from following raw material is used and can reaches better effect:
A conduit made of long bamboo water 5-10
Syrup 110-130
Vegetable oil 35-50
Lipid substitute 12-25
Flour 180-220.
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 a large amount of in the mooncake filling material, fat content and heat in the mooncake filling material have been reduced, the health that helps people, meet the trend of present healthy food development, have vast market prospect; And preparation method's technology of this mooncake filling material is simple, and cost is low.
The specific embodiment
As no special indicating, the raw material that it adopted is commercially available in following examples, and the unit of following weight portion can adopt conventional unit of weight.
Embodiment 1
The low fat moon cake filling material that present embodiment provides, its prescription is (meter by weight ratio):
White granulated sugar 70
Lotus nut starch 110
Peanut oil 35
Lipid substitute 15
Flour 5
Water 115.
Wherein lipid substitute is that 78.5% inulin, weight percentage are that 1.0% maltodextrin and weight percentage are that 20.5% sucrose fatty ester is formed by weight percentage.
Adopt lipid substitute substitutes similar mouthfeel and character to grease in the traditional mooncake filling material part vegetable oil herein, fat content and heat that it can reduce the mooncake filling material help the healthy of people, and mouthfeel is good, is easy to be accepted by the consumer.
The preparation method of above-mentioned low fat moon cake filling material, may further comprise the steps: by measuring than getting each raw material, earlier with white granulated sugar mixing soluble in water, then add the lotus nut starch mixing, add the peanut oil mixing again, add the lipid substitute mixing then, each raw material behind the mixing was carried out frying 52 minutes at 58 ℃, add the flour mixing at last, cooling back packing gets final product.
Embodiment 2
The low fat moon cake filling material that present embodiment provides, its prescription is (meter by weight ratio):
White granulated sugar 90
Lotus nut starch 90
Corn oil 40
Lipid substitute 10
Flour 15
Water 90.
Wherein lipid substitute is that 79.5% inulin, weight percentage are that 0.5% maltodextrin and weight percentage are that 20% sucrose fatty ester is formed by weight percentage.
Adopt lipid substitute substitutes similar mouthfeel and character to grease in the traditional mooncake filling material part vegetable oil herein, fat content and heat that it can reduce the mooncake filling material help the healthy of people, and mouthfeel is good, is easy to be accepted by the consumer.
The preparation method of above-mentioned low fat moon cake filling material, may further comprise the steps: by measuring than getting each raw material, earlier with white granulated sugar mixing soluble in water, then add the lotus nut starch mixing, add the corn oil mixing again, add the lipid substitute mixing then, each raw material behind the mixing was carried out frying 48 minutes at 62 ℃, add the flour mixing at last, cooling back packing gets final product.
Embodiment 3
The low fat moon cake filling material that present embodiment provides, its prescription is (meter by weight ratio):
White granulated sugar 75
Lotus nut starch 105
Soybean oil 37
Lipid substitute 13
Flour 8
Water 105.
Wherein lipid substitute is that 79% inulin, weight percentage are that 1.5% maltodextrin and weight percentage are that 19.5% sucrose fatty ester is formed by weight percentage.
Adopt lipid substitute substitutes similar mouthfeel and character to grease in the traditional mooncake filling material part vegetable oil herein, fat content and heat that it can reduce the mooncake filling material help the healthy of people, and mouthfeel is good, is easy to be accepted by the consumer.
The preparation method of above-mentioned low fat moon cake filling material, may further comprise the steps: by measuring than getting each raw material, earlier with white granulated sugar mixing soluble in water, then add the lotus nut starch mixing, add the soybean oil mixing again, add the lipid substitute mixing then, each raw material behind the mixing was carried out frying 50 minutes at 59 ℃, add the flour mixing at last, cooling back packing gets final product.
Embodiment 4
The low fat moon cake filling material that present embodiment provides, its prescription is (meter by weight ratio):
White granulated sugar 85
Lotus nut starch 95
Peanut oil corn oil soybean oil 38
Lipid substitute 12
Flour 12
Water 95.
Wherein lipid substitute is that 79% inulin, weight percentage are that 1.5% maltodextrin and weight percentage are that 19.5% sucrose fatty ester is formed by weight percentage.
Adopt lipid substitute substitutes similar mouthfeel and character to grease in the traditional mooncake filling material part vegetable oil herein, fat content and heat that it can reduce the mooncake filling material help the healthy of people, and mouthfeel is good, is easy to be accepted by the consumer.
The preparation method of above-mentioned low fat moon cake filling material, may further comprise the steps: by measuring than getting each raw material, earlier with white granulated sugar mixing soluble in water, then add the lotus nut starch mixing, add the soybean oil mixing again, add the lipid substitute mixing then, each raw material behind the mixing was carried out frying 51 minutes at 60 ℃, add the flour mixing at last, cooling back packing gets final product.
Embodiment 5
The low fat moon cake filling material that present embodiment provides, its prescription is (meter by weight ratio):
White granulated sugar 80
Lotus nut starch 100
Peanut oil 37.5
Lipid substitute 12.5
Flour 10
Water 100.
Wherein lipid substitute is that 79% inulin, weight percentage are that 1.0% maltodextrin and weight percentage are that 20% sucrose fatty ester is formed by weight percentage.
Adopt lipid substitute substitutes similar mouthfeel and character to grease in the traditional mooncake filling material part vegetable oil herein, fat content and heat that it can reduce the mooncake filling material help the healthy of people, and mouthfeel is good, is easy to be accepted by the consumer.
The preparation method of above-mentioned low fat moon cake filling material, may further comprise the steps: by measuring than getting each raw material, earlier with white granulated sugar mixing soluble in water, then add the lotus nut starch mixing, add the peanut oil mixing again, add the lipid substitute mixing then, each raw material behind the mixing was carried out frying 50 minutes at 60 ℃, add the flour mixing at last, cooling back packing gets final product.
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 is used for that the invention will be further described, do 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 (7)
1. low fat moon cake filling material is characterized in that containing the raw material of following weight portion:
White granulated sugar 70-90
Lotus nut starch 90-110
Vegetable oil 35-40
Lipid substitute 10-15
Flour 5-15
Water 90-115.
2. low fat moon cake filling material according to claim 1, it is characterized in that: the weight portion of each raw material is:
White granulated sugar 75-85
Lotus nut starch 95-105
Vegetable oil 37-38
Lipid substitute 12-13
Flour 8-12
Water 95-105.
3. low fat moon cake filling material according to claim 2, it is characterized in that: the weight portion of each raw material is:
White granulated sugar 80
Lotus nut starch 100
Vegetable oil 37.5
Lipid substitute 12.5
Flour 10
Water 100.
4. according to claim 1 or 2 or 3 described low fat moon cake filling material, it is characterized in that: described lipid substitute is to be made by the raw material of following weight percentage:
Inulin 78.5-79.5%, maltodextrin 0.5-1.5%, sucrose fatty ester 19.5-20.5%.
5. low fat moon cake filling material according to claim 4 is characterized in that: described vegetable oil is one or more in peanut oil, soybean oil, Semen Benincasae oil, sesame oil and the corn oil.
6. the preparation method of the described low fat moon cake filling of claim 5 material, it is characterized in that containing following steps: by measuring than getting each raw material, earlier with white granulated sugar mixing soluble in water, then add the lotus nut starch mixing, add the vegetable oil mixing again, add the lipid substitute mixing then, each raw material behind the mixing is carried out frying, add the flour mixing at last, cooling back packing gets final product.
7. the preparation method of low fat moon cake filling material according to claim 6 is characterized in that: the temperature during frying is 58-62 ℃, and the frying time is 48-52 minute.
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| CN 201110222206 CN102266000B (en) | 2011-08-04 | 2011-08-04 | Low-fat moon cake stuffing and preparation method thereof |
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| CN 201110222206 CN102266000B (en) | 2011-08-04 | 2011-08-04 | Low-fat moon cake stuffing and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726490A (en) * | 2011-04-17 | 2012-10-17 | 梁丽婵 | Rosemary moon cake filling and manufacturing method thereof |
| CN102972488A (en) * | 2012-12-12 | 2013-03-20 | 广东省农业科学院蚕业与农产品加工研究所 | Low-heat composite vegetable Cantonese mooncake stuffing and preparation method thereof |
| CN103271309A (en) * | 2013-05-23 | 2013-09-04 | 华中农业大学 | Low-sugar low-fat purple sweet potato stuffing and preparation method thereof |
| CN103636715A (en) * | 2013-11-27 | 2014-03-19 | 佐源集团有限公司 | Endive five-kernel mooncake and making process thereof |
| CN104351667A (en) * | 2014-10-30 | 2015-02-18 | 区灿坚 | Lotus seed soybean stuffing and preparation technology thereof |
| CN104982842A (en) * | 2015-06-24 | 2015-10-21 | 许昌学院 | Low-sugar and low-fat matcha and lotus-seed-paste mooncake filling and processing method thereof |
| 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 |
| CN107232266A (en) * | 2017-08-08 | 2017-10-10 | 浙江泛亚生物医药股份有限公司 | A kind of cicada fungus moon cake and preparation method thereof |
| CN109699966A (en) * | 2019-01-24 | 2019-05-03 | 扬州冶春食品生产配送股份有限公司 | A kind of method of green vegetables steamed stuffed bun stuffing fat content control |
| CN110754507A (en) * | 2019-11-19 | 2020-02-07 | 蚌埠市好味佳食品有限公司 | Moon cake stuffing and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726490A (en) * | 2011-04-17 | 2012-10-17 | 梁丽婵 | Rosemary moon cake filling and manufacturing method thereof |
| CN102972488A (en) * | 2012-12-12 | 2013-03-20 | 广东省农业科学院蚕业与农产品加工研究所 | Low-heat composite vegetable Cantonese mooncake stuffing and preparation method thereof |
| CN103271309A (en) * | 2013-05-23 | 2013-09-04 | 华中农业大学 | Low-sugar low-fat purple sweet potato stuffing and preparation method thereof |
| CN103636715A (en) * | 2013-11-27 | 2014-03-19 | 佐源集团有限公司 | Endive five-kernel mooncake and making process thereof |
| CN104351667A (en) * | 2014-10-30 | 2015-02-18 | 区灿坚 | Lotus seed soybean stuffing and preparation technology thereof |
| CN104982842A (en) * | 2015-06-24 | 2015-10-21 | 许昌学院 | Low-sugar and low-fat matcha and lotus-seed-paste mooncake filling and processing method thereof |
| 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 |
| CN107232266A (en) * | 2017-08-08 | 2017-10-10 | 浙江泛亚生物医药股份有限公司 | A kind of cicada fungus moon cake and preparation method thereof |
| CN109699966A (en) * | 2019-01-24 | 2019-05-03 | 扬州冶春食品生产配送股份有限公司 | A kind of method of green vegetables steamed stuffed bun stuffing fat content control |
| CN110754507A (en) * | 2019-11-19 | 2020-02-07 | 蚌埠市好味佳食品有限公司 | Moon cake stuffing and preparation method thereof |
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| CN102266000B (en) | 2013-07-03 |
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Free format text: FORMER OWNER: SERICULTURE + AGRI-FOOD RESEARCH INSTITUTE, GAAS GUANGDONG BOSUN HEALTH FOOD R + D CENTER Effective date: 20140226 Owner name: GUANGZHOU RESTAURANT GROUP LIKOUFU FOOD CO., LTD. Free format text: FORMER OWNER: RESEARCH INSTITUTE OF AGRICULTURAL BIOLOGICAL TECHNOLOGY OF GAAS Effective date: 20140226 |
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Effective date of registration: 20140226 Address after: 565 No. 510000 Guangdong province Guangzhou City Southern towns Panyu District Hungnam Avenue Patentee after: GUANGZHOU RESTAURANT GROUP LIKOUFU FOOD CO., LTD. Address before: 510610 Tianhe District, Guangzhou, Dongguan, Zhuang Zhuang Road, No. 1, No. 133, Patentee before: Research Institute of Agricultural Biological Technology of GAAS Patentee before: Sericulture & Agri-Food Research Institute, GAAS Patentee before: Guangdong Bosun Health Food R & D Center |