CN102919317B - Production method of crystal moon cakes - Google Patents
Production method of crystal moon cakes Download PDFInfo
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- CN102919317B CN102919317B CN 201210425475 CN201210425475A CN102919317B CN 102919317 B CN102919317 B CN 102919317B CN 201210425475 CN201210425475 CN 201210425475 CN 201210425475 A CN201210425475 A CN 201210425475A CN 102919317 B CN102919317 B CN 102919317B
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Abstract
The invention discloses a production method of crystal moon cakes, comprising the following steps of: (1) taking cassava starch, wheat starch, acetylated starch and guar gum, and uniformly mixing; (2) adding 800-1300 g of water to the starch mixture obtained in the step (1), uniformly blending to obtain wetted starch, then adding 200 g of water in 2800-3200 g of starch syrup and uniformly mixing, heating to boil, then pouring the mixed solution into the wetted starch with heat, and stirring to obtain pregelatinized starch; (3) weighing 150-200 g of plant oil for dissolving and dispersing 0.8-1.2 g of monoglyceride, and then uniformly mixing with the pregelatinized starch to form a skin material; (4) pressing the skin material into flour cakes; and (5) stuffing the flour cakes, and then forming, packaging and sterilizing. The crystal moon cakes obtained via the method disclosed by the invention are transparent in colour, great in elasticity and ductility of the cake skins, chewable, storage-resistant and not easy to age.
Description
Technical field
The present invention relates to a kind of production method of health crystal moon cake, specifically refer to that take tapioca, clear powder, Acetylated potato starch, starch syrup, plant wet goods is raw material, through boiling and after the production method of crystal moon cake of glittering and translucent, the taste lubrication that forms of the processing technology such as microwave disinfection.
Background technology
So far, it is not only Chinese people and celebrates requisite cuisines in the mid-autumn joyously, and also becomes the gift in red-letter day of presenting relatives and friends the Mid-autumn Festival in the moon cake development.Nowadays moon cake market is just presenting the situation that a hundred flowers blossom, let a hundred schools contend.Moon cake is various in style, taste is different.Divide and have by the place of production: capital formula moon cake, guang-type moon cake, Soviet Union's formula moon cake, desk-top moon cake, Yunnan formula moon cake, trendy styles from Hong Kong moon cake, damp formula moon cake etc.; With regard to taste, pleasantly sweet, saline taste, salty sweet taste, spicy flavor etc.; From the filling heart, sweet osmanthus, dried plum, mixed nuts, sweetened bean paste, lotus-seed paste, ham, yolk etc. are arranged; Divide by the cake skin, laitance coating, muscovado skin, crisp skin, the milk outermost layer of skin etc. are arranged; Arranged again in moulding dividing of light face and lace.According to incompletely statistics, approximately 220,000 tons of the market sales volumes of national moon cake in 2007, sales figure is 11,000,000,000 RMB approximately.The enterprise that the whole nation produces moon cake has reached families up to ten thousand, and there are tens of families in the enterprise of annual capacity more than kiloton.
Along with being growing more intense of moon cake industry competition, unique novel crystal moon cake arises at the historic moment.Abandoned because of it traditional processing mode that moon cake bakes, profile is glittering and translucent, tastes agreeably sweet, and the mouthfeel uniqueness, attracted consumer's eyeball, has been subject to pursuing and favoring of a lot of consumers.Yet because crystal moon cake is a kind of New-type Health Care Moon Cake, start late, so relative with the research of production technology less for its formula, this causes crystal moon cake in the market to have a lot of problems, such as the ageing hardening of cake skin, easy to crack, the skin depth filling is few, poor water retention property, and anticorrisive agent, colloid addition are too much etc.This development to crystal moon cake has formed obstruction to a certain degree.Aspect document, also there is no at present the document of the relevant crystal moon cake aspect that can consult, only have some the crystal cake family manufacture methods of a little.This is unfavorable for the development of crystal moon cake to a certain extent, has also hindered the exploitation in crystal moon cake market simultaneously.
Cake skin ageing hardening, easy to crack for the crystal moon cake ubiquity on market, the skin depth filling is few, poor water retention property, the deficiency such as anticorrisive agent, colloid addition are too much.The present invention focuses on, from raw material and the research of processing technology aspect, take starch, vegetable oil and syrup as raw material, is aided with the food additives of minute quantity, produces that mouthfeel is good, the novel crystal moon cake of long shelf-life.This production in enormous quantities for crystal moon cake and sale are all significant.
Summary of the invention
The object of the invention is to poor, the glutinous tooth of mouthfeel existed for current crystal moon cake, the weak point that colloidal content is high, a kind of production method of mainly take the crystal moon cake that starch and syrup be raw material is provided.
Purpose of the present invention is achieved through the following technical solutions:
A kind of production method of crystal moon cake, comprise the steps:
(1) get tapioca 350～450g, clear powder 300～400g, Acetylated potato starch 200～300g and 9～11g guar gum, mix;
(2) add 800～1300g water in step (1) gained starch mixture, uniform mixing obtains wetting starch; Get again in the starch syrup that 200g water joins 2800～3200g and mix, be heated to boil, then pour into while hot in wetting starch, stir the starch that obtains pre-gelatinization;
(3) take 150～200g vegetable oil, disperse 0.8～1.2g monoglyceride for dissolving, then mix with the starch of pre-gelatinization, become cladding;
(4) cladding is pressed into to the face cake;
(5) the face cake is wrapped to fillings aftershaping, packing and sterilization.
The preparation method of described cake of step (4) is preferably spread out into cladding the face cake that thickness is about 2cm, atmospheric cooking 25～40min, then rub while hot to till tack-free, being cut into weight is the little dough of 30～40g, and dough is pressed into to the circular face cake of the about 5mm of thickness.
The weight ratio of described cake of step (5) and fillings is preferably 3:7～4:6.
Described sterilization is preferably by packaged crystal moon cake radiation 50～80s under the Microwave Power Density of 4～6w/g.
The present invention compared with prior art, has following advantage and beneficial effect:
1, to adopt tapioca, clear powder, Acetylated potato starch be raw material in the present invention, and the crystal moon cake color and luster of producing within adding weight range is penetrating, and the cake skin has good elasticity and ductility, chewing property, and anti-depositing, be difficult for aging.
2, the crystal moon cake that the present invention produces mainly improves its transparency with starch and syrup, and nutrition and energy can be provided.
3, with traditional moon cake, compare, what the crystal moon cake that the present invention produces was used is vegetable oil, more is conducive to health, employing be digesting technoloy, so that nutritional labeling is destroyed is few, can not produce harmful substance, attractive in appearance, pleasing.
4, with the crystal moon cake on market, compare, mouthfeel is better, and lubricated not glutinous tooth, do not add anticorrisive agent, can store at normal temperatures 1～2 month.
The specific embodiment
For understanding better the present invention, below in conjunction with embodiment, the present invention is described further.The inventor, by further investigation and test, has had many successful embodiment, below enumerates three specific embodiments, but the scope of protection of present invention is not limited to the scope of embodiment statement.
Embodiment 1
The first step is got tapioca 400g, clear powder 400g, Acetylated potato starch 200g, guar gum 11g, mixes;
Second step adds the water of 800g to first step gained starch, stirs, and makes it fully wetting.Get again in the starch syrup that 200g water joins 3000g, and be heated to boil, pour into while hot in wetting starch, fully stir, make it fully pre-gelatinization;
The 3rd step takes the 150g vegetable oil, takes a morsel and disperses the 0.8g monoglyceride for dissolving, and then with remaining vegetable oil, mixes, more fully mixes with the starch of pre-gelatinization, becomes cladding.
The 4th step spreads out into by the starch cladding mixed and stirred the face cake that thickness is about 2cm, and then atmospheric cooking 30min rubs while hot to till tack-free, and being cut into weight is the little dough of 40 g, and dough is pressed into to the circular face cake of the about 5mm of thickness.；
The 5th step wraps fillings (according to producing or mouthfeel needs to wrap different fillings) by the face cake pressed, and fillings will be kneaded into circle, and controlling musculus cutaneus is 4:6 with the part by weight of fillings, wants even when faric, prevent from giving the game away, after wrapping in the moulding of mould top die;
Pack into pallet put into packaging bag, the sealing packing of the crystal moon cake that the 6th step will press moulding;
The 7th step is by packaged crystal moon cake sterilization 1min under the Microwave Power Density of 5w/g, cooling, obtains crystal moon cake.
The crystal moon cake of producing according to above-mentioned embodiment is glittering and translucent, and not glutinous tooth, see through epidermis and can be observed inner fillings color, after microwave disinfection on the moon cake outward appearance substantially without the impact, decorative pattern is clear, without the skin filling, separates, and can not store at normal temperatures 50～60d aging and meet microbiological indicator.
Embodiment 2
The first step is got tapioca 350g, clear powder 350g, Acetylated potato starch 300g, guar gum 9g, mixes;
Second step adds the water of 1300g to first step gained starch, stirs, and makes it fully wetting.Get again in the starch syrup that 200g water joins 3200g, and be heated to boil, pour into while hot in wetting starch, fully stir, make it fully pre-gelatinization;
The 3rd step takes the 200g vegetable oil, takes a morsel and disperses the 1.2g monoglyceride for dissolving, and then with remaining vegetable oil, mixes, more fully mixes with the starch of pre-gelatinization, becomes cladding.
The 4th step spreads out into by the starch cladding mixed and stirred the face cake that thickness is about 2cm, and then atmospheric cooking 40min rubs while hot to till tack-free, and being cut into weight is the little dough of 35 g, and dough is pressed into to the circular face cake of the about 5mm of thickness.；
The 5th step wraps fillings (needing to wrap different fillings according to production or mouthfeel) by the face cake pressed, fillings will be kneaded into circle, and the part by weight of controlling musculus cutaneus and fillings is 3.5:6.5, when faric, wants evenly, prevent from giving the game away, after wrapping in the moulding of mould top die;
Pack into pallet put into packaging bag, the sealing packing of the crystal moon cake that the 6th step will press moulding;
The 7th step is by packaged crystal moon cake sterilization 80s under the Microwave Power Density of 4w/g, cooling, obtains crystal moon cake.
This product is glittering and translucent, and glutinous tooth, can obviously observe the fillings color, after microwave disinfection on the moon cake outward appearance without impact, decorative pattern is clear, without the skin filling, separates, and can not store at normal temperatures 45～60d aging and meet microbiological indicator.
Embodiment 3
The first step is got tapioca 450g, clear powder 300g, Acetylated potato starch 250g, guar gum 10g, mixes;
Second step adds the water of 1000g to first step gained raw material, stirs, and makes it fully wetting.Get again in the starch syrup that 200g water joins 2800g, and be heated to boil, pour into while hot in wetting starch, fully stir, make it fully pre-gelatinization;
The 3rd step takes the 180g vegetable oil, takes a morsel and disperses the 1.0g monoglyceride for dissolving, and then with remaining vegetable oil, mixes, more fully mixes with the starch of pre-gelatinization, becomes cladding.
The 4th step spreads out into by the starch cladding mixed and stirred the face cake that thickness is about 2cm, and then atmospheric cooking 25min rubs while hot to till tack-free, and being cut into weight is the little dough of 30g, and dough is pressed into to the circular face cake of the about 5mm of thickness.；
The 5th step wraps fillings (according to producing or mouthfeel needs to wrap different fillings) by the face cake pressed, and fillings will be kneaded into circle, and controlling musculus cutaneus is 3:7 with the part by weight of fillings, wants even when faric, prevent from giving the game away, after wrapping in the moulding of mould top die;
Pack into pallet put into packaging bag, the sealing packing of the crystal moon cake that the 6th step will press moulding;
The 7th step is by packaged crystal moon cake sterilization 50s under the Microwave Power Density of 6w/g, cooling, obtains crystal moon cake.
The crystal moon cake of producing according to above-mentioned embodiment is glittering and translucent, from epidermis, can obviously observe the fillings color, not glutinous tooth, after microwave disinfection on the moon cake outward appearance substantially without the impact, decorative pattern is more clear, without the skin filling, separates, and can not store at normal temperatures 40～50d aging and meet microbiological indicator.
Claims (1)
1. the production method of a crystal moon cake, is characterized in that, comprises the steps:
(1) get tapioca 350～450g, clear powder 300～400g, Acetylated potato starch 200～300g and 9～11g guar gum, mix;
(2) add 800～1300g water in step (1) gained starch mixture, uniform mixing obtains wetting starch; Get again in the starch syrup that 200g water joins 2800～3200g and mix, be heated to boil, then pour into while hot in wetting starch, stir the starch that obtains pre-gelatinization;
(3) take 150～200g vegetable oil, disperse 0.8～1.2g monoglyceride for dissolving, then mix with the starch of pre-gelatinization, become cladding;
(4) cladding is pressed into to the face cake, the preparation method of described cake is that cladding is spread out into to the face cake that thickness is about 2cm, and then atmospheric cooking 25～40min rubs while hot to till tack-free, being cut into weight is the little dough of 30～40g, and dough is pressed into to the circular face cake of the about 5mm of thickness;
(5) the face cake is wrapped to fillings aftershaping, packing and sterilization, the weight ratio of described cake and fillings is 3:7～4:6, and described sterilization is by packaged crystal moon cake radiation 50～80s under the Microwave Power Density of 4～6w/g.
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| CN 201210425475 CN102919317B (en) | 2012-10-31 | 2012-10-31 | Production method of crystal moon cakes |
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| CN 201210425475 CN102919317B (en) | 2012-10-31 | 2012-10-31 | Production method of crystal moon cakes |
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| CN102919317B true CN102919317B (en) | 2013-12-25 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103892182B (en) * | 2014-03-26 | 2018-11-02 | 福建圣农食品有限公司 | A kind of mushroom fillings steamed dumpling stuffed with lard and sugar and preparation method thereof |
| CN104187243A (en) * | 2014-09-13 | 2014-12-10 | 陈智辉 | Non-baked body-building and health-care crystal moon cake |
| CN104719413A (en) * | 2015-04-02 | 2015-06-24 | 李树宣 | Method for preparing crystal fatmelon stuffing mooncake |
| CN105211167A (en) * | 2015-11-10 | 2016-01-06 | 广州合诚实业有限公司 | Crystal moon cake of a kind of energy suitability for industrialized production and preparation method thereof |
| CN105614649A (en) * | 2016-03-26 | 2016-06-01 | 李春姗 | Production method of crystal moon cake |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773155A (en) * | 2010-03-08 | 2010-07-14 | 广东荣诚食品有限公司 | Moon cake |
| CN102742807A (en) * | 2012-07-03 | 2012-10-24 | 曾彧婕 | Crystal moon cake and manufacturing process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101785493B (en) * | 2010-03-08 | 2012-05-30 | 广东荣诚食品有限公司 | Making method for mooncake |
| CN102652555B (en) * | 2012-05-04 | 2013-09-04 | 河南云鹤食品有限公司 | Quick-freezing pumpkin pie and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773155A (en) * | 2010-03-08 | 2010-07-14 | 广东荣诚食品有限公司 | Moon cake |
| CN102742807A (en) * | 2012-07-03 | 2012-10-24 | 曾彧婕 | Crystal moon cake and manufacturing process thereof |
Non-Patent Citations (4)
| Title |
|---|
| 孙耀军等.磷酸单酯淀粉、单甘酯和黄原胶对水晶饼的抗老化作用研究.《农业机械》.2011,(第4B期), |
| 皮鹤珍等.醋酸酯化淀粉对水晶月饼饼皮品质的影响.《食品工业科技》.2012,第33卷(第6期), |
| 磷酸单酯淀粉、单甘酯和黄原胶对水晶饼的抗老化作用研究;孙耀军等;《农业机械》;20110418(第4B期);第147页至第148页1.3节水晶饼的制作工艺，第148-149页2.1-2.4节 * |
| 醋酸酯化淀粉对水晶月饼饼皮品质的影响;皮鹤珍等;《食品工业科技》;20120301;第33卷(第6期);第313页第1.1节材料与仪器，第1.2节实验方法，第314页右栏第2段，第316页第3节结论 * |
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