CN103858969A - Low-sugar snowy moon cake and manufacturing method thereof - Google Patents
Low-sugar snowy moon cake and manufacturing method thereof Download PDFInfo
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- CN103858969A CN103858969A CN201410088907.8A CN201410088907A CN103858969A CN 103858969 A CN103858969 A CN 103858969A CN 201410088907 A CN201410088907 A CN 201410088907A CN 103858969 A CN103858969 A CN 103858969A
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Abstract
The invention discloses a low-sugar snowy moon cake and a manufacturing method thereof. The snowy moon cake comprises cheek and stuffing, wherein a weight ratio of the cheek to the stuffing is 4:6, the cheek is produced by glutinous rice flour, rice flour, wheat starch, water, eggs, milk powder, maltitol, sorbitol, soybean salad oil, peanut oil, Twain and soybean phospholipids; and the stuffing includes red bean paste, jujube paste and hazelnuts. The manufacturing method comprises the following steps of manufacturing the cheek, manufacturing the stuffing, encrusting, stamping and demolding. The low-sugar snowy moon cake has a reasonable formula and a simple manufacturing method, the manufactured snowy moon cake is low in sugar content, delicious, sweet but not sickly, and the surface of the snowy moon cake is white and slightly transparent, the low-sugar snowy moon cake can be stored at normal temperature, and tastes better after being cooled.
Description
Technical field
The present invention relates to a kind of low sugar snowy mooncakes and preparation method thereof, belong to field of food.
Background technology
Be traditional happy festival time of China the Mid-autumn Festival, and whenever the Mid-autumn Festival, people will admire the full moon, and eat moon cake.Between friends and family, also can serve moon cake, earnestly hope round round and round.Too high because of flour, sugar, edible wet goods component content in the composition of moon cake wrapper, make to suffer from the edible for patients of diabetes after glycemic index improve rapidly, thereby affect diabetic's health, and diabetic is kept someone at a respectful distance to moon cake.Nowadays moon cake is of a great variety, and snowy mooncakes are changed traditional method without baking, can be stored refrigerated, and the soft pure white also transparent feel slightly of cake skin, mouthfeel uniqueness is agreeably sweet, more and more obtains especially teenager, white-collar favor of consumer on market.
Application number 201210225384.8 " the yellow snowy mooncakes of a kind of milk " discloses formula and the manufacture craft thereof of the yellow snowy mooncakes of a kind of milk, although this invention is than traditional moon cake low sugar less salt, but add the composition of white granulated sugar and the contour sugared high heat of butter, can not meet all groups' needs, application number 201310324610.2 " a kind of New-type Health Care Moon Cake musculus cutaneus " discloses a kind of moon cake musculus cutaneus of low sugar, but not pure white because musculus cutaneus has added red bean powder and mung bean face to cause musculus cutaneus, there is no transparent feel, lost the sensation of snowy mooncakes.
So need on the market the pure white snowy mooncakes with transparent feel of a kind of low sugar, good mouthfeel and profile to meet the masses' requirement.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, snowy mooncakes of a kind of low sugar, good mouthfeel and preparation method thereof are provided.
The present invention realizes by technical scheme:
A kind of low sugar snowy mooncakes, comprise musculus cutaneus and fillings, the weight ratio of musculus cutaneus and fillings is 4:6, musculus cutaneus, in parts by weight, comprises glutinous rice flour 40-50 part, rice meal 30-45 part, wheaten starch 25-35 part, water 100-120 part, egg 5-11 part, milk powder 12-22 part, maltitol 12-18 part, sorbierite 7-13 part, soybean salad oil 5-8 part, peanut oil 5-8 part, tween 1-3 part and soybean lecithin 2-5 part; Fillings, in parts by weight, comprises red bean paste 30-40 part, jujube paste 15-20 part and fibert 6-18 part.
Described a kind of snowy mooncakes, the weight ratio of soybean salad oil and peanut oil is 1:1.
Described a kind of snowy mooncakes, the weight ratio of red bean paste and jujube paste is 2:1.
The preparation method of described a kind of snowy mooncakes, comprises following step:
(1) by proportionally mixing with red bean paste and jujube paste after fibert pulverizing, obtain fillings for subsequent use;
(2) glutinous rice flour, rice meal, wheaten starch and milk powder are proportionally mixed and be slowly added to the water afterwards, after fully dissolving, add egg, tween and soybean lecithin rapid stirring, finally add maltitol and sorbierite to mix;
(3) batter mixing is left standstill to 20-30min, be placed in steamer big fire and steam 15-20min, in the batter cooking, add soybean salad oil and peanut oil, stir 15-20min;
(4) after musculus cutaneus is cooling, proportionally, wrap fillings, pressing mold, obtains snowy mooncakes finished product after the demoulding.
The preparation method of described a kind of snowy mooncakes, mixing speed is turn/min of 55-65, mixing time is 25-35min.
The preparation method of described a kind of snowy mooncakes, is placed in refrigerating chamber by snowy mooncakes after the demoulding and refrigerates.
The invention has the beneficial effects as follows formula rationally, preparation method is simple, low, tasty, the agreeably sweet and pure white slightly transparent feel of epidermis of the snowy mooncakes sugar content of making, normal temperature preserve also can, refrigeration local flavor is better.
Detailed description of the invention
Embodiment 1
In the present embodiment, a kind of low sugar snowy mooncakes, comprise musculus cutaneus and fillings, the weight ratio of musculus cutaneus and fillings is 4:6, musculus cutaneus is in parts by weight, comprises 5 parts of 40 parts of glutinous rice flours, 30 parts of rice meals, 35 parts of wheaten starches, 100 parts, water, 5 parts, egg, 22 parts of milk powder, 12 parts of maltitols, 13 parts of sorbierites, 8 parts of soybean salad oils, 8 parts of peanut oil, 1 part of tween and soybean lecithins; Fillings is in parts by weight, comprises 18 parts of 30 parts of red bean pastes, 15 parts of jujube pastes and fiberts.
The preparation method of described a kind of snowy mooncakes, comprises following step:
(1) by proportionally mixing with red bean paste and jujube paste after fibert pulverizing, obtain fillings for subsequent use;
(2) glutinous rice flour, rice meal, wheaten starch and milk powder are proportionally mixed and be slowly added to the water afterwards, after fully dissolving, add egg, tween and soybean lecithin rapid stirring, finally add maltitol and sorbierite to mix;
(3) batter mixing is left standstill to 20min, be placed in steamer big fire and steam 15min, in the batter cooking, add soybean salad oil and peanut oil, stir 15min, mixing speed is 55 turn/min, and mixing time is 35min;
(4) after musculus cutaneus is cooling, proportionally, wrap fillings, pressing mold, is placed in refrigerating chamber by snowy mooncakes after the demoulding and refrigerates, and obtains snowy mooncakes finished product.
Embodiment 2
In the present embodiment, a kind of low sugar snowy mooncakes, comprise musculus cutaneus and fillings, the weight ratio of musculus cutaneus and fillings is 4:6, musculus cutaneus is in parts by weight, comprises 2 parts of 50 parts of glutinous rice flours, 45 parts of rice meals, 25 parts of wheaten starches, 120 parts, water, 11 parts, egg, 12 parts of milk powder, 18 parts of maltitols, 7 parts of sorbierites, 5 parts of soybean salad oils, 5 parts of peanut oil, 3 parts of tweens and soybean lecithins; Fillings is in parts by weight, comprises 6 parts of 40 parts of red bean pastes, 20 parts of jujube pastes and fiberts.
The preparation method of described a kind of snowy mooncakes, comprises following step:
(1) by proportionally mixing with red bean paste and jujube paste after fibert pulverizing, obtain fillings for subsequent use;
(2) glutinous rice flour, rice meal, wheaten starch and milk powder are proportionally mixed and be slowly added to the water afterwards, after fully dissolving, add egg, tween and soybean lecithin rapid stirring, finally add maltitol and sorbierite to mix;
(3) batter mixing is left standstill to 30min, be placed in steamer big fire and steam 20min, in the batter cooking, add soybean salad oil and peanut oil, stir 20min, mixing speed is 65 turn/min, and mixing time is 25min;
(4) after musculus cutaneus is cooling, proportionally, wrap fillings, pressing mold, is placed in refrigerating chamber by snowy mooncakes after the demoulding and refrigerates, and obtains snowy mooncakes finished product.
Claims (8)
1. low sugar snowy mooncakes, comprise musculus cutaneus and fillings, it is characterized in that, the weight ratio of musculus cutaneus and fillings is 4:6, musculus cutaneus, in parts by weight, comprises glutinous rice flour 40-50 part, rice meal 30-45 part, wheaten starch 25-35 part, water 100-120 part, egg 5-11 part, milk powder 12-22 part, maltitol 12-18 part, sorbierite 7-13 part, soybean salad oil 5-8 part, peanut oil 5-8 part, tween 1-3 part and soybean lecithin 2-5 part; Fillings, in parts by weight, comprises red bean paste 30-40 part, jujube paste 15-20 part and fibert 6-18 part.
2. a kind of low sugar snowy mooncakes according to claim 1, is characterized in that, the weight ratio of soybean salad oil and peanut oil is 1:1.
3. a kind of low sugar snowy mooncakes according to claim 1, is characterized in that, the weight ratio of red bean paste and jujube paste is 2:1.
4. according to a kind of low sugar snowy mooncakes described in claims 1 to 3 any one, it is characterized in that, musculus cutaneus is in parts by weight, comprises 5 parts of 40 parts of glutinous rice flours, 30 parts of rice meals, 35 parts of wheaten starches, 100 parts, water, 5 parts, egg, 22 parts of milk powder, 12 parts of maltitols, 13 parts of sorbierites, 8 parts of soybean salad oils, 8 parts of peanut oil, 1 part of tween and soybean lecithins; Fillings is in parts by weight, comprises 18 parts of 30 parts of red bean pastes, 15 parts of jujube pastes and fiberts.
5. according to a kind of low sugar snowy mooncakes described in claims 1 to 3 any one, it is characterized in that, musculus cutaneus is in parts by weight, comprises 2 parts of 50 parts of glutinous rice flours, 45 parts of rice meals, 25 parts of wheaten starches, 120 parts, water, 11 parts, egg, 12 parts of milk powder, 18 parts of maltitols, 7 parts of sorbierites, 5 parts of soybean salad oils, 5 parts of peanut oil, 3 parts of tweens and soybean lecithins; Fillings is in parts by weight, comprises 6 parts of 40 parts of red bean pastes, 20 parts of jujube pastes and fiberts.
6. the preparation method of a kind of low sugar snowy mooncakes according to claim 1, is characterized in that, comprises following step:
(1) by proportionally mixing with red bean paste and jujube paste after fibert pulverizing, obtain fillings for subsequent use;
(2) glutinous rice flour, rice meal, wheaten starch and milk powder are proportionally mixed and be slowly added to the water afterwards, after fully dissolving, add egg, tween and soybean lecithin rapid stirring, finally add maltitol and sorbierite to mix;
(3) batter mixing is left standstill to 20-30min, be placed in steamer big fire and steam 15-20min, in the batter cooking, add soybean salad oil and peanut oil, stir 15-20min;
(4) after musculus cutaneus is cooling, proportionally, wrap fillings, pressing mold, obtains snowy mooncakes finished product after the demoulding.
7. the preparation method of a kind of low sugar snowy mooncakes according to claim 6, is characterized in that, mixing speed is turn/min of 55-65, and mixing time is 25-35min.
8. the preparation method of a kind of low sugar snowy mooncakes according to claim 6, is characterized in that, after the demoulding, snowy mooncakes is placed in to refrigerating chamber and refrigerates.
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| CN201410088907.8A CN103858969A (en) | 2014-03-12 | 2014-03-12 | Low-sugar snowy moon cake and manufacturing method thereof |
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| CN201410088907.8A CN103858969A (en) | 2014-03-12 | 2014-03-12 | Low-sugar snowy moon cake and manufacturing method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222224A (en) * | 2014-08-28 | 2014-12-24 | 广西博士海意信息科技有限公司 | Black potato snow skin mooncake |
| CN104855482A (en) * | 2015-06-05 | 2015-08-26 | 合肥工业大学 | Lotus root and sticky rice stuffing moon cakes and preparing method thereof |
| CN105996013A (en) * | 2015-09-17 | 2016-10-12 | 吴艳 | Preparation method of red bean paste health care mooncake |
| CN106912779A (en) * | 2015-12-28 | 2017-07-04 | 湖南津之源食品有限公司 | A kind of room-temperature snow skin moon |
| CN107912799A (en) * | 2016-10-08 | 2018-04-17 | 李建贤 | A kind of production method of ice rind mung bean moon cake |
| CN108887342A (en) * | 2018-09-26 | 2018-11-27 | 孔东鹏 | A kind of Chinese chestnut moon cake and preparation method thereof |
| WO2019196005A1 (en) * | 2018-04-10 | 2019-10-17 | 姚萍 | Method for preparing food stuffing for meals of enterprise staffs during breaks |
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| CN102742626A (en) * | 2012-07-03 | 2012-10-24 | 陈奇 | Custard ice crust mooncake |
| CN103168818A (en) * | 2013-04-22 | 2013-06-26 | 广州合诚实业有限公司 | Stewing-free room-temperature snow skin moon cake premixed flour, room-temperature snow skin moon cake and preparation method of premixed flour |
| CN103461537A (en) * | 2013-07-29 | 2013-12-25 | 上海东利油脂食品有限公司 | Oil used for manufacturing of ice rind mooncake |
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| CN102742626A (en) * | 2012-07-03 | 2012-10-24 | 陈奇 | Custard ice crust mooncake |
| CN103168818A (en) * | 2013-04-22 | 2013-06-26 | 广州合诚实业有限公司 | Stewing-free room-temperature snow skin moon cake premixed flour, room-temperature snow skin moon cake and preparation method of premixed flour |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222224A (en) * | 2014-08-28 | 2014-12-24 | 广西博士海意信息科技有限公司 | Black potato snow skin mooncake |
| CN104855482A (en) * | 2015-06-05 | 2015-08-26 | 合肥工业大学 | Lotus root and sticky rice stuffing moon cakes and preparing method thereof |
| CN104855482B (en) * | 2015-06-05 | 2018-05-25 | 合肥工业大学 | A kind of lotus rhizome glutinous rice filling moon cake and preparation method thereof |
| CN105996013A (en) * | 2015-09-17 | 2016-10-12 | 吴艳 | Preparation method of red bean paste health care mooncake |
| CN106912779A (en) * | 2015-12-28 | 2017-07-04 | 湖南津之源食品有限公司 | A kind of room-temperature snow skin moon |
| CN107912799A (en) * | 2016-10-08 | 2018-04-17 | 李建贤 | A kind of production method of ice rind mung bean moon cake |
| WO2019196005A1 (en) * | 2018-04-10 | 2019-10-17 | 姚萍 | Method for preparing food stuffing for meals of enterprise staffs during breaks |
| CN108887342A (en) * | 2018-09-26 | 2018-11-27 | 孔东鹏 | A kind of Chinese chestnut moon cake and preparation method thereof |
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Application publication date: 20140618 |