CN103125572B - Semi-fermented gulfweed pineapple mooncake and making method thereof - Google Patents
Semi-fermented gulfweed pineapple mooncake and making method thereof Download PDFInfo
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Abstract
The invention relates to a semi-fermented gulfweed pineapple mooncake and a making method thereof and belongs to the field of baked food processing technology. The method includes the steps of carrying out preprocessing such as cleaning and impurity removing on gulfweed and pineapples, then carrying out mashing, concentration and cooling on the gulfweed and the pineapples to make into fillings which are mooncake fillings, utilizing crusts made of a semi-fermented dough as mooncake crusts, wherein the semi-fermented dough is made through mixing of a fermented dough and an unfermented dough, and carrying out wrapping the fillings, baking, cooling and packaging to make into a product which is delicious in taste and good in health care value. The semi-fermented gulfweed pineapple mooncake and the making method thereof can solve the problems of high oil, high fat, high sugar, low vitamin, low food fiber and the like which puzzle the mooncake product field for many years, high-quality mooncakes can be provided for markets and economic benefit and social benefit of processing enterprises are improved.
Description
Technical field
The present invention relates to a kind of moon cake and production method thereof, specifically partly ferment sargassum pineapple moon cake and production method thereof of one, belongs to bakery product processing technique field.
Background technology
Sargassum mainly originates in the coastal inshore areas such as Guangdong and Hainan, is a kind of brown algae sea-plant, and resource is very abundant, easily obtains.Sargassum should not directly eat, and is non-edible seaweed, only has fraction to be used as the raw material of feed, phycocolloid, beverage and medical industry, and most of sargassum end obtains full-scale development utilization.Far away from ancient times, China working people is just used for medicine by sargassum, can treat collar tuberculosis, goitre, thyroid cancer and chronic lymphatic tuberculosis, also can be in order to treat skin disease, sarcoma, encephaledema and acute renal failure, the diseases such as atherosclerotic, on medical industry, can make mucilage, emulsifying agent, styptic and gastric-dissolved capsule, sargassum is rich in vitamin, amino acid, cellulose, trace element and polysaccharide, can be used as industrial algin raw material and medicine, be used for clinically treating goitre, neck lymphoedema disease, athlete's foot etc., there is very high edible and medical value, sargassan has enhancing immunity of organisms, inhibition tumor cell, the physiologically active such as antibacterial and antiviral, the laminaran extracting from sargassum, after sulfonation, there is lipotropism, can make antilipemic medicine.From marine organisms, screen hypolipidemic activity material; to it, protect cardiovascular mechanism of action to further investigate; being developed as function alga food, for the control of angiocardiopathy provides the method for a low side effect of safety and effectivity, is the development trend of research in the world at present.
Pineapple is one of torrid zone name fruit, with banana, coconut, mango is listed as four large torrid zone name fruits, pineapple contains abundant nutriment, in the pulp of pineapple, contain abundant fructose, glucose, amino acid, organic acid, protein, crude fibre, calcium, phosphorus, iron, the multiple nutrients materials such as carrotene, wherein Vit C contents is 5 times of apple, contain in addition vitamin A, Cobastab, fat, the necessary nutriment of the human bodies such as bromelain, be rich in proteinase simultaneously, can help the conversion of human body to protein, and there is good food therapy health effect, in pineapple, protease can dissolve the thrombus that causes heart attack, can greatly reduce heart patient's the death rate, protease and dietary fibers a large amount of in pineapple can help the digestion of human body stomach, have the greasy function that disappears, and because dietary fiber volume in pineapple is larger, excellent adsorption, can take away fat and other harmful substances unnecessary in enteron aisle, for prevention, relief of constipation symptom, has obvious effect, pineapple also has spleen benefiting and stimulating the appetite, relieving cough and reducing sputum, strengthens memory, and the effect such as stimulate circulation, in pineapple, contained sugar, salt and enzyme has the effect of diuresis, detumescence, informal dress can be used for assisting the treatment of the diseases such as hypertension, nephritic dropsy, cough ant phlegm with pineapple.
Sargassum is nutritious, there are the excellent effects such as reducing blood lipid, it is ideal healthy food, but sargassum has strong fishy smell, be not easy to allow popular acceptance, by adding pineapple fillings, cover fishy smell and produce composite flavor with the local flavor of fruit, and can make health care stronger, it is more held easy for consumers to accept.
Moon cake is traditional cuisines of the Chinese nation, whenever the Mid-autumn Festival, moon cake can be all requisite Main Foods while celebrating a festival reunion, but with the moon cake of produced in conventional processes, there is high oil at present, high fat, high sugar, low vitamin, the shortcoming of the aspects such as low food fiber, health is had to harmful effect, and azymous fresh moon cake cake skin is harder, need long-time oil return to soften, but the long-time oil return of moon cake wrapper meeting makes grease oxidation rancid in moon cake produce peculiar smell, moon cake local flavor is produced to certain influence, therefore traditional moon cake more and more can not adapt to consumers in general's demand, low oil, low fat, low sugar, be rich in homovitamin, the health moon cakes such as high food fiber become moon cake industry development in the urgent need to.
Summary of the invention
The object of the present invention is to provide the one sargassum pineapple moon cake that partly ferments.
Another object of the present invention is to provide a kind of production method of the described sargassum pineapple moon cake that partly ferments.
Technical problem to be solved by this invention is: the problem that has the aspects such as high oil, high fat, high sugar, low vitamin, low food fiber with the traditional mooncake of produced in conventional processes, be there is to harmful effect in health, and the azymous fresh moon cake cake skin of produced in conventional processes is harder, need long-time oil return to soften, and oil return meeting makes grease oxidation rancid in moon cake produce peculiar smell for a long time, moon cake local flavor and mouthfeel are exerted an influence.
In order to address the above problem, the technical solution adopted in the present invention is: a kind of partly ferment sargassum pineapple moon cake it be the fillings that processes using sargassum, pineapple as primary raw material as filling in moon cake, the cake skin being prepared into using half fermented dough is as moon cake cake skin.
The described sargassum pineapple moon cake that partly ferments, its preparation adopts following technological process: dry sargassum is selected, removal of impurities drains after cleaning, pineapple is cleaned, peeling, be cut into small pieces, then according to sargassum, pull an oar together with adding pineapple fritter in sargassum that the ratio that pineapple weight ratio is 2:1 is draining, make sargassum pineapple pulp, get by weight percentage the sargassum pineapple pulp 55 ~ 65% making and boil the dense liquid glucose 33.5 ~ 44% that adds 75% after 5 ~ 8min, citric acid 1 ~ 1.5% is prepared burden, batching is concentrated into soluble solid content 40 ~ 50% 80 ℃ of concentrated heating, pH is 3.7 ~ 4.1, total sugar content is 25 ~ 35%, take out, at room temperature naturally cool to below 40 ℃, make moon cake fillings, by weight ratio Self-raising flour 55 ~ 60%, invert syrup 15 ~ 22%, water 12 ~ 16%, edible blend oil 9 ~ 12%, dry ferment 0.8 ~ 1.0% carries out and face, the dough obtaining is made to fermented dough for 4 ~ 5 hours 25 ~ 35 ℃ of fermentations, again by weight ratio Self-raising flour 52 ~ 62%, invert syrup 30 ~ 34%, edible blend oil 8 ~ 12% and face, obtain not fermented dough, then after mixed by weight 35:65 to fermented dough and fermented dough not, obtain half fermented dough, with this half fermented dough, prepare moon cake cake skin, 40 ~ 50% parcel fillingss that account for moon cake weight according to fillings are made moon cake green compact, again through baking, cooling, arrange, after packing, obtain finished product.
Partly the ferment production method of sargassum pineapple moon cake, comprises the steps:
(1) dry sargassum selects: select pollution-free, without rot mouldy dry sargassum be main material, remove silt, stone in dry sargassum, remove impurity or rotten frond, clear water soaks 10min, sargassum after clear Xian is pulled out and drained, and now sargassum water absorption is about 300%;
(2) add pineapple: select the pineapple without rotting, without disease and pest, maturity in 8 ~ 10 maturations, with clean clear water, wash away dirt and the impurity on pineapple peel surface, remove pineapple peel, the pineapple of peeling is cut into the fritter of 3 ~ 5mm, according to water suction, drain the ratio that the weight ratio of rear sargassum and pineapple is 2:1, the pineapple being cut into small pieces is put into the sargassum draining, obtain the mixed material of sargassum and pineapple;
(3) making beating: take beater screen-aperture as 1.2 ~ 0.4mm, the mixed material of sargassum and pineapple is pulled an oar, obtain the sargassum pineapple pulp of pitchy pasty state;
(4) concentrated, cooling: according to following percentage by weight proportioning, to prepare following raw material: the dense liquid glucose 33.5 ~ 44% of sargassum pineapple pulp 55 ~ 65%, 75%, citric acid 1 ~ 1.5%; First sargassum pineapple pulp is entered to pot heating, boil 5 ~ 8min, then 75% dense liquid glucose is added in batches, after adding, need to stir at every turn, prevent being charred, to be concentrated while approaching terminal, add citric acid, and stir in time, at 80 ℃ of concentrated 20 ~ 30min, be concentrated to soluble solid content 40 ~ 50%, pH is 3.7 ~ 4.1, total sugar content 25 ~ 35%, make the sargassum pineapple pulp after concentrating, finally the sargassum pineapple pulp after concentrated is taken out and at room temperature naturally cooled to below 40 ℃, obtain moon cake fillings, stand-by;
(5) and face: components by weight percentage is carried out Self-raising flour 55 ~ 60%, invert syrup 15 ~ 22%, water 12 ~ 16%, edible blend oil 9 ~ 12%, dry ferment 0.8 ~ 1.0% and face, during with face, first water adds in Self-raising flour after dry ferment is dissolved again, the dough obtaining is made to fermented dough in 4 ~ 5 hours 25 ~ 35 ℃ of fermentations, stand-by; Half fermented dough: components by weight percentage is Self-raising flour 52 ~ 62%, invert syrup 30 ~ 34%, edible blend oil 8 ~ 12% carry out with face after obtain not fermented dough, after the fermented dough then step being made is mixed by weight 35:65 with fermented dough not, obtain half fermented dough;
(6) faric moulding: the fillings making with step (4), half fermented dough that step (5) makes, use moon cake forming machine, start chances of losing games skin-making machine structure, defeated filling quantitative mechanism and printing machine frame and cooperatively interact and make moon cake green compact; When faric, account for 40 ~ 50% of moon cake weight carry out according to fillings, during moon cake processed, skin wants thickness even, does not give the game away, and musculus cutaneus closes up at the bottom of cake;
(7) bake: after faric moulding, by manually balance of moon cake green compact, send into baking oven, at 165 ~ 185 ℃, bake 16 ~ 20min;
(8) cooling, packing: after having baked, take out moon cake and make it naturally cool to 30 ~ 40 ℃, can pack and make sargassum pineapple moon cake finished product; During packing, adopt and pack, avoiding moon cake moisture absorption to get damp affects mouthfeel.
The invert syrup using during described step (5) neutral plane is to add after water 50% dissolving with 50% white granulated sugar, by obtaining with little fire heating 20 ~ 24min infusion.
Described 75% dense liquid glucose is in advance white sugar to be dissolved in the water to make mass fraction be 75% dense liquid glucose, is heated to 35 ~ 45 ℃ during use again, makes it easy to flow.
Compared with prior art, the present invention has following beneficial effect:
(1) the sargassum pineapple moon cake that partly ferments that adopts production method of the present invention to make, its finished product form is full indeformable, organize solid, delicate mouthfeel is not coarse, has obvious sargassum and pineapple composite flavor, sour-sweet moderate, the even brown Huang of moon cake surface color, inner fillings color and luster is brown black, product quality exquisiteness, and each side organoleptic indicator all meets the requirement of national fruit moon cake commodity;
(2) the present invention, by add not fermented dough in traditional dough, improves moon cake cake skin mouthfeel under the prerequisite that does not affect outward appearance, makes its improvement, shorten its oil return time, softening moon cake cake skin, even if do not returning under oil condition, the direct-edible mouthfeel that also do not affect of moon cake;
(3) production method of the present invention can make moon cake fall oily hypoglycemic, the organoleptic indicators such as moon cake local flavor have been done to improvement, and combine the various health-care effects of sargassum, pineapple, be a kind of novel foodstuff with good development prospect, for new path has been opened up in the development of traditional food;
(4) also to have production efficiency high, practical for production method of the present invention, and the product health-care effect of acquisition is obvious, the measured feature of matter.
The specific embodiment
Below in conjunction with embodiment, further explain the present invention, but embodiment does not limit in any form to the present invention.
embodiment 1prepare according to the following steps the one of the present invention sargassum pineapple moon cake that partly ferments:
(1) dry sargassum selects: select pollution-free, without rot mouldy dry sargassum be main material, remove silt, stone in dry sargassum, remove impurity or rotten frond, clear water soaks 10min, sargassum after clear Xian is pulled out and drained, and now sargassum water absorption is about 300%;
(2) add pineapple: select the pineapple without rotting, without disease and pest, maturity in 8 maturations, with clean clear water, wash away dirt and the impurity on pineapple peel surface, remove pineapple peel, the pineapple of peeling is cut into the fritter of 3 ~ 5mm, according to water suction, drain the ratio that the weight ratio of rear sargassum and pineapple is 2:1, the pineapple being cut into small pieces is put into the sargassum draining, obtain the mixed material of sargassum and pineapple;
(3) making beating: take beater screen-aperture as 1.2mm, the mixed material of sargassum and pineapple is pulled an oar, obtain the sargassum pineapple pulp of pitchy pasty state;
(4) concentrated, cooling: to get white sugar and be dissolved in the water that to make mass fraction be 75% dense liquid glucose, be heated to 40 ℃, according to following percentage by weight proportioning, prepare following raw material: the dense liquid glucose 39% of sargassum pineapple pulp 60%, 75%, citric acid 1%; First sargassum pineapple pulp is entered to pot heating, boil 5min, then 75% dense liquid glucose is added in batches, after adding, need to stir at every turn, prevent being charred, to be concentrated while approaching terminal, add citric acid, and stir in time, at 80 ℃ of concentrated 25min, be concentrated to soluble solid content 45%, pH is 3.8, total sugar content 30%, make the sargassum pineapple pulp after concentrating, finally the sargassum pineapple pulp after concentrated is taken out and at room temperature naturally cooled to below 40 ℃, obtain moon cake fillings, stand-by;
(5) and face: after adopting 50% white granulated sugar to add water 50% to dissolve, by obtaining invert syrup with little fire heating 21min infusion, components by weight percentage is carried out Self-raising flour 59%, invert syrup 19.2%, water 12%, edible blend oil 9%, dry ferment 0.8% and face, during with face, first water adds in Self-raising flour after dry ferment is dissolved again, the dough obtaining is made to fermented dough in 5 hours 28 ℃ of fermentations, stand-by; Half fermented dough: components by weight percentage is Self-raising flour 58%, invert syrup 31%, edible blend oil 11% carry out with face after obtain not fermented dough, after the fermented dough then step (5) being made is mixed by weight 35:65 with fermented dough not, obtain half fermented dough;
(6) faric moulding: the fillings making with step (4), half fermented dough that step (5) makes, use moon cake forming machine, start chances of losing games skin-making machine structure, defeated filling quantitative mechanism and printing machine frame and cooperatively interact and make moon cake green compact; When faric, account for 40% of moon cake weight carry out according to fillings, during moon cake processed, skin wants thickness even, does not give the game away, and musculus cutaneus closes up at the bottom of cake;
(7) bake: after faric moulding, by manually balance of moon cake green compact, send into baking oven, at 170 ℃, bake 20min;
(8) cooling, packing: after having baked, take out moon cake and make it naturally cool to 40 ℃, can pack and make sargassum pineapple moon cake finished product; During packing, adopt and pack, avoiding moon cake moisture absorption to get damp affects mouthfeel.
embodiment 2prepare according to the following steps the one of the present invention sargassum pineapple moon cake that partly ferments:
(1) dry sargassum selects: select pollution-free, without rot mouldy dry sargassum be main material, remove silt, stone in dry sargassum, remove impurity or rotten frond, clear water soaks 10min, sargassum after clear Xian is pulled out and drained, and now sargassum water absorption is about 300%;
(2) add pineapple: select the pineapple without rotting, without disease and pest, maturity in 9 maturations, with clean clear water, wash away dirt and the impurity on pineapple peel surface, remove pineapple peel, the pineapple of peeling is cut into the fritter of 3 ~ 5mm, according to water suction, drain the ratio that the weight ratio of rear sargassum and pineapple is 2:1, the pineapple being cut into small pieces is put into the sargassum draining, obtain the mixed material of sargassum and pineapple;
(3) making beating: take beater screen-aperture as 1.0mm, the mixed material of sargassum and pineapple is pulled an oar, obtain the sargassum pineapple pulp of pitchy pasty state;
(4) concentrated, cooling: to get white sugar and be dissolved in the water that to make mass fraction be 75% dense liquid glucose, be heated to 38 ℃, according to following percentage by weight proportioning, prepare following raw material: the dense liquid glucose 36.5% of sargassum pineapple pulp 62%, 75%, citric acid 1.5%; First sargassum pineapple pulp is entered to pot heating, boil 7min, then 75% dense liquid glucose is added in batches, after adding, need to stir at every turn, prevent being charred, to be concentrated while approaching terminal, add citric acid, and stir in time, at 80 ℃ of concentrated 29min, be concentrated to soluble solid content 47%, pH is 3.8, total sugar content 28%, make the sargassum pineapple pulp after concentrating, finally the sargassum pineapple pulp after concentrated is taken out and at room temperature naturally cooled to below 40 ℃, obtain moon cake fillings, stand-by;
(5) and face: after adopting 50% white granulated sugar to add water 50% to dissolve, by obtaining invert syrup with little fire heating 20min infusion, components by weight percentage is carried out Self-raising flour 60%, invert syrup 15%, water 12%, edible blend oil 12%, dry ferment 1.0% and face, during with face, first water adds in Self-raising flour after dry ferment is dissolved again, the dough obtaining is made to fermented dough in 4 hours 32 ℃ of fermentations, stand-by; Half fermented dough: components by weight percentage is Self-raising flour 56%, invert syrup 32%, edible blend oil 12% carry out with face after obtain not fermented dough, after the fermented dough then step (5) being made is mixed by weight 35:65 with fermented dough not, obtain half fermented dough;
(6) faric moulding: the fillings making with step (4), half fermented dough that step (5) makes, use moon cake forming machine, start chances of losing games skin-making machine structure, defeated filling quantitative mechanism and printing machine frame and cooperatively interact and make moon cake green compact; When faric, account for 40% of moon cake weight carry out according to fillings, during moon cake processed, skin wants thickness even, does not give the game away, and musculus cutaneus closes up at the bottom of cake;
(7) bake: after faric moulding, by manually balance of moon cake green compact, send into baking oven, at 180 ℃, bake 16min;
(8) cooling, packing: after having baked, take out moon cake and make it naturally cool to 32 ℃, can pack and make sargassum pineapple moon cake finished product; During packing, adopt and pack, avoiding moon cake moisture absorption to get damp affects mouthfeel.
embodiment 3prepare according to the following steps the one of the present invention sargassum pineapple moon cake that partly ferments:
(1) dry sargassum selects: select pollution-free, without rot mouldy dry sargassum be main material, remove silt, stone in dry sargassum, remove impurity or rotten frond, clear water soaks 10min, sargassum after clear Xian is pulled out and drained, and now sargassum water absorption is about 300%;
(2) add pineapple: select the pineapple without rotting, without disease and pest, maturity in 10 maturations, with clean clear water, wash away dirt and the impurity on pineapple peel surface, remove pineapple peel, the pineapple of peeling is cut into the fritter of 3 ~ 5mm, according to water suction, drain the ratio that the weight ratio of rear sargassum and pineapple is 2:1, the pineapple being cut into small pieces is put into the sargassum draining, obtain the mixed material of sargassum and pineapple;
(3) making beating: take beater screen-aperture as 0.4mm, the mixed material of sargassum and pineapple is pulled an oar, obtain the sargassum pineapple pulp of pitchy pasty state;
(4) concentrated, cooling: to get white sugar and be dissolved in the water that to make mass fraction be 75% dense liquid glucose, be heated to 45 ℃, according to following percentage by weight proportioning, prepare following raw material: the dense liquid glucose 39.5% of sargassum pineapple pulp 59%, 75%, citric acid 1.5%; First sargassum pineapple pulp is entered to pot heating, boil 5min, then 75% dense liquid glucose is added in batches, after adding, need to stir at every turn, prevent being charred, to be concentrated while approaching terminal, add citric acid, and stir in time, at 80 ℃ of concentrated 27min, be concentrated to soluble solid content 42%, pH is 3.7, total sugar content 29%, make the sargassum pineapple pulp after concentrating, finally the sargassum pineapple pulp after concentrated is taken out and at room temperature naturally cooled to below 40 ℃, obtain moon cake fillings, stand-by;
(5) and face: after adopting 50% white granulated sugar to add water 50% to dissolve, by obtaining invert syrup with little fire heating 24min infusion, components by weight percentage is carried out Self-raising flour 63%, invert syrup 15%, water 12%, edible blend oil 9%, dry ferment 1.0% and face, during with face, first water adds in Self-raising flour after dry ferment is dissolved again, the dough obtaining is made to fermented dough in 4 hours 35 ℃ of fermentations, stand-by; Half fermented dough: components by weight percentage is Self-raising flour 62%, invert syrup 30%, edible blend oil 8% carry out with face after obtain not fermented dough, after the fermented dough then step (5) being made is mixed by weight 35:65 with fermented dough not, obtain half fermented dough;
(6) faric moulding: the fillings making with step (4), half fermented dough that step (5) makes, use moon cake forming machine, start chances of losing games skin-making machine structure, defeated filling quantitative mechanism and printing machine frame and cooperatively interact and make moon cake green compact; When faric, account for 45% of moon cake weight carry out according to fillings, during moon cake processed, skin wants thickness even, does not give the game away, and musculus cutaneus closes up at the bottom of cake;
(7) bake: after faric moulding, by manually balance of moon cake green compact, send into baking oven, at 175 ℃, bake 17min;
(8) cooling, packing: after having baked, take out moon cake and make it naturally cool to 38 ℃, can pack and make sargassum pineapple moon cake finished product; During packing, adopt and pack, avoiding moon cake moisture absorption to get damp affects mouthfeel.
embodiment 4prepare according to the following steps the one of the present invention sargassum pineapple moon cake that partly ferments:
(1) dry sargassum selects: select pollution-free, without rot mouldy dry sargassum be main material, remove silt, stone in dry sargassum, remove impurity or rotten frond, clear water soaks 10min, sargassum after clear Xian is pulled out and drained, and now sargassum water absorption is about 300%;
(2) add pineapple: select the pineapple without rotting, without disease and pest, maturity in 10 maturations, with clean clear water, wash away dirt and the impurity on pineapple peel surface, remove pineapple peel, the pineapple of peeling is cut into the fritter of 3 ~ 5mm, according to water suction, drain the ratio that the weight ratio of rear sargassum and pineapple is 2:1, the pineapple being cut into small pieces is put into the sargassum draining, obtain the mixed material of sargassum and pineapple;
(3) making beating: take beater screen-aperture as 0.8mm, the mixed material of sargassum and pineapple is pulled an oar, obtain the sargassum pineapple pulp of pitchy pasty state;
(4) concentrated, cooling: to get white sugar and be dissolved in the water that to make mass fraction be 75% dense liquid glucose, be heated to 40 ℃, according to following percentage by weight proportioning, prepare following raw material: the dense liquid glucose 44% of sargassum pineapple pulp 55%, 75%, citric acid 1%; First sargassum pineapple pulp is entered to pot heating, boil 8min, then 75% dense liquid glucose is added in batches, after adding, need to stir at every turn, prevent being charred, to be concentrated while approaching terminal, add citric acid, and stir in time, at 80 ℃ of concentrated 20min, be concentrated to soluble solid content 40%, pH is 4.1, total sugar content 25%, make the sargassum pineapple pulp after concentrating, finally the sargassum pineapple pulp after concentrated is taken out and at room temperature naturally cooled to below 40 ℃, obtain moon cake fillings, stand-by;
(5) and face: after adopting 50% white granulated sugar to add water 50% to dissolve, by obtaining invert syrup with little fire heating 23min infusion, components by weight percentage is carried out Self-raising flour 55%, invert syrup 22%, water 12%, edible blend oil 10%, dry ferment 1.0% and face, during with face, first water adds in Self-raising flour after dry ferment is dissolved again, the dough obtaining is made to fermented dough in 5 hours 25 ℃ of fermentations, stand-by; Half fermented dough: components by weight percentage is Self-raising flour 60%, invert syrup 30%, edible blend oil 10% carry out with face after obtain not fermented dough, after the fermented dough then step (5) being made is mixed by weight 35:65 with fermented dough not, obtain half fermented dough;
(6) faric moulding: the fillings making with step (4), half fermented dough that step (5) makes, use moon cake forming machine, start chances of losing games skin-making machine structure, defeated filling quantitative mechanism and printing machine frame and cooperatively interact and make moon cake green compact; When faric, account for 48% of moon cake weight carry out according to fillings, during moon cake processed, skin wants thickness even, does not give the game away, and musculus cutaneus closes up at the bottom of cake;
(7) bake: after faric moulding, by manually balance of moon cake green compact, send into baking oven, at 185 ℃, bake 16min;
(8) cooling, packing: after having baked, take out moon cake and make it naturally cool to 30 ℃, can pack and make sargassum pineapple moon cake finished product; During packing, adopt and pack, avoiding moon cake moisture absorption to get damp affects mouthfeel.
embodiment 5prepare according to the following steps the one of the present invention sargassum pineapple moon cake that partly ferments:
(1) dry sargassum selects: select pollution-free, without rot mouldy dry sargassum be main material, remove silt, stone in dry sargassum, remove impurity or rotten frond, clear water soaks 10min, sargassum after clear Xian is pulled out and drained, and now sargassum water absorption is about 300%;
(2) add pineapple: select the pineapple without rotting, without disease and pest, maturity in 9 maturations, with clean clear water, wash away dirt and the impurity on pineapple peel surface, remove pineapple peel, the pineapple of peeling is cut into the fritter of 3 ~ 5mm, according to water suction, drain the ratio that the weight ratio of rear sargassum and pineapple is 2:1, the pineapple being cut into small pieces is put into the sargassum draining, obtain the mixed material of sargassum and pineapple;
(3) making beating: take beater screen-aperture as 1.0mm, the mixed material of sargassum and pineapple is pulled an oar, obtain the sargassum pineapple pulp of pitchy pasty state;
(4) concentrated, cooling: to get white sugar and be dissolved in the water that to make mass fraction be 75% dense liquid glucose, be heated to 35 ℃, according to following percentage by weight proportioning, prepare following raw material: the dense liquid glucose 33.5% of sargassum pineapple pulp 65%, 75%, citric acid 1.5%; First sargassum pineapple pulp is entered to pot heating, boil 7min, then 75% dense liquid glucose is added in batches, after adding, need to stir at every turn, prevent being charred, to be concentrated while approaching terminal, add citric acid, and stir in time, at 80 ℃ of concentrated 30min, be concentrated to soluble solid content 43%, pH is 4.0, total sugar content 30%, make the sargassum pineapple pulp after concentrating, finally the sargassum pineapple pulp after concentrated is taken out and at room temperature naturally cooled to below 40 ℃, obtain moon cake fillings, stand-by;
(5) and face: after adopting 50% white granulated sugar to add water 50% to dissolve, by obtaining invert syrup with little fire heating 22min infusion, components by weight percentage is carried out Self-raising flour 56%, invert syrup 18.2%, water 14%, edible blend oil 11%, dry ferment 0.8% and face, during with face, first water adds in Self-raising flour after dry ferment is dissolved again, the dough obtaining is made to fermented dough in 4 hours 30 ℃ of fermentations, stand-by; Half fermented dough: components by weight percentage is Self-raising flour 54%, invert syrup 34%, edible blend oil 12% carry out with face after obtain not fermented dough, after the fermented dough then step (5) being made is mixed by weight 35:65 with fermented dough not, obtain half fermented dough;
(6) faric moulding: the fillings making with step (4), half fermented dough that step (5) makes, use moon cake forming machine, start chances of losing games skin-making machine structure, defeated filling quantitative mechanism and printing machine frame and cooperatively interact and make moon cake green compact; When faric, account for 50% of moon cake weight carry out according to fillings, during moon cake processed, skin wants thickness even, does not give the game away, and musculus cutaneus closes up at the bottom of cake;
(7) bake: after faric moulding, by manually balance of moon cake green compact, send into baking oven, at 165 ℃, bake 20min;
(8) cooling, packing: after having baked, take out moon cake and make it naturally cool to 35 ℃, can pack and make sargassum pineapple moon cake finished product; During packing, adopt and pack, avoiding moon cake moisture absorption to get damp affects mouthfeel.
Claims (5)
1. one and half fermentation sargassum pineapple moon cakes, it is characterized in that: it is with sargassum, pineapple is that the fillings that processes of primary raw material is as filling in moon cake, by weight ratio Self-raising flour 55～60%, invert syrup 15～22%, water 12～16%, edible blend oil 9～12%, dry ferment 0.8～1.0% carries out and face, the dough obtaining is made to fermented dough for 4～5 hours 25～35 ℃ of fermentations, again by weight ratio Self-raising flour 52～62%, invert syrup 30～34%, edible blend oil 8～12% and face, obtain not fermented dough, then after mixed by weight 35:65 to fermented dough and fermented dough not, obtain half fermented dough, with this half fermented dough, prepare moon cake cake skin.
2. the sargassum pineapple moon cake that partly ferments according to claim 1, it is characterized in that: its preparation adopts following technological process: dry sargassum is selected, removal of impurities drains after cleaning, pineapple is cleaned, peeling, be cut into small pieces, then according to sargassum, pull an oar together with adding pineapple fritter in sargassum that the ratio that pineapple weight ratio is 2:1 is draining, make sargassum pineapple pulp, get by weight percentage the sargassum pineapple pulp 55～65% making and boil the dense liquid glucose 33.5～44% that adds 75% after 5～8min, citric acid 1～1.5% is prepared burden, batching is concentrated into soluble solid content 40-50% 80 ℃ of concentrated heating, pH is 3.7～4.1, total sugar content is 25-35%, take out, at room temperature naturally cool to below 40 ℃, make moon cake fillings, 40～50% parcel fillingss that account for moon cake weight according to fillings are made moon cake green compact, then through baking, cooling, arrange, after packing, obtain finished product.
3. a production method for the sargassum pineapple moon cake that partly ferments as claimed in claim 1, is characterized in that: comprise the steps:
Dry sargassum selects: select pollution-free, without rot mouldy dry sargassum be main material, remove silt, stone in dry sargassum, remove impurity or rotten frond, clear water soaks 10min, sargassum after clear Xian is pulled out and drained, and now sargassum water absorption is about 300%;
Add pineapple: select the pineapple without rotting, without disease and pest, maturity in 8～10 maturations, with clean clear water, wash away dirt and the impurity on pineapple peel surface, remove pineapple peel, the pineapple of peeling is cut into the fritter of 3～5mm, according to water suction, drain the ratio that the weight ratio of rear sargassum and pineapple is 2:1, the pineapple being cut into small pieces is put into the sargassum draining, obtain the mixed material of sargassum and pineapple;
Making beating: take beater screen-aperture as 1.2～0.4mm, the mixed material of sargassum and pineapple is pulled an oar, obtain the sargassum pineapple pulp of pitchy pasty state;
Concentrated, cooling: according to following percentage by weight proportioning, to prepare following raw material: the dense liquid glucose 33.5～44% of sargassum pineapple pulp 55～65%, 75%, citric acid 1～1.5%; First sargassum pineapple pulp is entered to pot heating, boil 5～8min, then 75% dense liquid glucose is added in batches, after adding, need to stir at every turn, prevent being charred, to be concentrated while approaching terminal, add citric acid, and stir in time, at 80 ℃ of concentrated 20～30min, be concentrated to soluble solid content 40-50%, pH is 3.7～4.1, total sugar content 25-35%, make the sargassum pineapple pulp after concentrating, finally the sargassum pineapple pulp after concentrated is taken out and at room temperature naturally cooled to below 40 ℃, obtain moon cake fillings, stand-by;
And face: by weight ratio Self-raising flour 55～60%, invert syrup 15～22%, water 12～16%, edible blend oil 9～12%, dry ferment 0.8～1.0% are carried out and face, during with face, first water adds in Self-raising flour after dry ferment is dissolved again, the dough obtaining is made to fermented dough in 4～5 hours 25～35 ℃ of fermentations, stand-by; Half fermented dough: by weight ratio Self-raising flour 52～62%, invert syrup 30～34%, edible blend oil 8～12% carry out with face after obtain not fermented dough, after the fermented dough then step being made is mixed by weight 35:65 with fermented dough not, obtain half fermented dough;
(6) faric moulding: the fillings making with step (4), half fermented dough making with step (5), uses moon cake forming machine, starts chances of losing games skin-making machine structure, and defeated filling quantitative mechanism and printing machine frame cooperatively interact and make moon cake green compact; When faric, account for 40～50% of moon cake weight carry out according to fillings, during moon cake processed, skin wants thickness even, does not give the game away, and musculus cutaneus closes up at the bottom of cake;
(7) bake: after faric moulding, by manually balance of moon cake green compact, send into baking oven, at 165～185 ℃, bake 16～20min;
(8) cooling, packing: after having baked, take out moon cake and make it naturally cool to 30～40 ℃, can pack and make sargassum pineapple moon cake finished product; During packing, adopt and pack, avoiding moon cake moisture absorption to get damp affects mouthfeel.
4. the production method of the sargassum pineapple moon cake that partly ferments according to claim 3, it is characterized in that: the invert syrup using during described step (5) neutral plane is to add after water 50% dissolving with 50% white granulated sugar, by obtaining with little fire heating 20～24min infusion.
5. the production method of the sargassum pineapple moon cake that partly ferments according to claim 3, it is characterized in that: described 75% dense liquid glucose is in advance white sugar to be dissolved in the water to make mass fraction be 75% dense liquid glucose, during use, with being heated to 35-45 ℃, make it easy to flow.
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| CN105248549A (en) * | 2015-10-30 | 2016-01-20 | 宣威市海汇食品有限责任公司 | Pineapple rose moon cake and production method thereof |
| CN106106680B (en) * | 2016-08-24 | 2019-11-22 | 广西容县天宇顺石斛有限公司 | A kind of production method of dendrobium nobile moon cake |
| CN106360314A (en) * | 2016-11-04 | 2017-02-01 | 广东海洋大学 | Processing process method for sargassum snow skin mooncake skin |
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| CN101233871A (en) * | 2007-11-19 | 2008-08-06 | 广东海洋大学 | Method for preparing sargasso biscuit |
| CN101181059B (en) * | 2007-12-04 | 2012-05-23 | 天津科技大学 | Low-sugar low-fat half-fermented health-care coix seed biscuit and processing method thereof |
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