CN103988869B - A kind of Novel thick fiber heath-care moon cake and production method thereof - Google Patents
A kind of Novel thick fiber heath-care moon cake and production method thereof Download PDFInfo
- Publication number
- CN103988869B CN103988869B CN201310054148.9A CN201310054148A CN103988869B CN 103988869 B CN103988869 B CN 103988869B CN 201310054148 A CN201310054148 A CN 201310054148A CN 103988869 B CN103988869 B CN 103988869B
- Authority
- CN
- China
- Prior art keywords
- layer
- moon cake
- musculus cutaneus
- wrapped
- filler
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 title claims abstract description 52
- 239000000835 fiber Substances 0.000 title claims abstract description 40
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 34
- 229920001491 Lentinan Polymers 0.000 claims abstract description 24
- 229940115286 lentinan Drugs 0.000 claims abstract description 24
- 235000015097 nutrients Nutrition 0.000 claims abstract description 24
- 239000000945 filler Substances 0.000 claims abstract description 23
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 20
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 19
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 19
- 239000010495 camellia oil Substances 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract description 10
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 10
- 240000008042 Zea mays Species 0.000 claims abstract description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 9
- 235000005822 corn Nutrition 0.000 claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 8
- 235000009566 rice Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 235000015895 biscuits Nutrition 0.000 claims description 20
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 14
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 12
- 238000004898 kneading Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 8
- 244000063299 Bacillus subtilis Species 0.000 claims description 8
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 108010059892 Cellulase Proteins 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 235000010443 alginic acid Nutrition 0.000 claims description 7
- 229920000615 alginic acid Polymers 0.000 claims description 7
- 235000014121 butter Nutrition 0.000 claims description 7
- 229940106157 cellulase Drugs 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 235000020429 malt syrup Nutrition 0.000 claims description 7
- 230000015572 biosynthetic process Effects 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000000748 compression moulding Methods 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 239000000376 reactant Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000002023 wood Substances 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 235000013601 eggs Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 7
- 210000004369 blood Anatomy 0.000 abstract description 7
- 230000036039 immunity Effects 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 229920002678 cellulose Polymers 0.000 abstract description 4
- 239000001913 cellulose Substances 0.000 abstract description 4
- 208000001953 Hypotension Diseases 0.000 abstract description 3
- 230000001093 anti-cancer Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 208000021822 hypotensive Diseases 0.000 abstract description 3
- 230000001077 hypotensive effect Effects 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract description 3
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract description 3
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 abstract description 2
- 238000010276 construction Methods 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 230000001603 reducing effect Effects 0.000 abstract description 2
- 238000010563 solid-state fermentation Methods 0.000 abstract description 2
- 238000004904 shortening Methods 0.000 abstract 3
- 235000019197 fats Nutrition 0.000 description 8
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 208000026106 cerebrovascular disease Diseases 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- 239000011435 rock Substances 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- VZQHRKZCAZCACO-PYJNHQTQSA-N (2s)-2-[[(2s)-2-[2-[[(2s)-2-[[(2s)-2-amino-5-(diaminomethylideneamino)pentanoyl]amino]propanoyl]amino]prop-2-enoylamino]-3-methylbutanoyl]amino]propanoic acid Chemical group OC(=O)[C@H](C)NC(=O)[C@H](C(C)C)NC(=O)C(=C)NC(=O)[C@H](C)NC(=O)[C@@H](N)CCCNC(N)=N VZQHRKZCAZCACO-PYJNHQTQSA-N 0.000 description 1
- YYGNTYWPHWGJRM-UHFFFAOYSA-N (6E,10E,14E,18E)-2,6,10,15,19,23-hexamethyltetracosa-2,6,10,14,18,22-hexaene Chemical compound CC(C)=CCCC(C)=CCCC(C)=CCCC=C(C)CCC=C(C)CCC=C(C)C YYGNTYWPHWGJRM-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- YXVXMURDCBMPRH-UHFFFAOYSA-N Lirinidine Natural products C1C2=CC=CC=C2C2=C(O)C(OC)=CC3=C2C1N(C)CC3 YXVXMURDCBMPRH-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- ORJVQPIHKOARKV-UHFFFAOYSA-N Nuciferine Natural products C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2C1N(C)CC3 ORJVQPIHKOARKV-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- BHEOSNUKNHRBNM-UHFFFAOYSA-N Tetramethylsqualene Natural products CC(=C)C(C)CCC(=C)C(C)CCC(C)=CCCC=C(C)CCC(C)C(=C)CCC(C)C(C)=C BHEOSNUKNHRBNM-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002927 anti-mitotic effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229930185884 camellianin Natural products 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- PRAKJMSDJKAYCZ-UHFFFAOYSA-N dodecahydrosqualene Natural products CC(C)CCCC(C)CCCC(C)CCCCC(C)CCCC(C)CCCC(C)C PRAKJMSDJKAYCZ-UHFFFAOYSA-N 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 108010091371 endoglucanase 1 Proteins 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- ORJVQPIHKOARKV-OAHLLOKOSA-N nuciferine Chemical compound C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2[C@@H]1N(C)CC3 ORJVQPIHKOARKV-OAHLLOKOSA-N 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 229940031439 squalene Drugs 0.000 description 1
- TUHBEKDERLKLEC-UHFFFAOYSA-N squalene Natural products CC(=CCCC(=CCCC(=CCCC=C(/C)CCC=C(/C)CC=C(C)C)C)C)C TUHBEKDERLKLEC-UHFFFAOYSA-N 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
A kind of Novel thick fiber heath-care moon cake, comprise filler, described filler is wrapped with shortening layer, and shortening layer is wrapped with ductile layers, and ductile layers is wrapped with musculus cutaneus layer, and musculus cutaneus layer is wrapped with egg liquid layer.The present invention has special taste, the feature such as nutritious, and the sandwich construction of moon cake, well arranged, the soft Chewy of musculus cutaneus, intermediate layer crispy in taste, filler is tender and oiliness.Shortening layer is made with flour after the cellulose components that solid state fermentation is difficult to digest is decomposed into amino acid rice bran, corn flour, is rich in the nutrient that multiple human body is necessary, and is easy to absorb.Lotus leaf powder, camellia oil, Soybean Peptide, lentinan etc. in moon cake batching not only improve the shortcoming of moon cake higher unsaturated fatty acid, high heat, and have anticancer, anti-oxidant, reducing blood lipid, hypotensive, improve immunity, suppress the beneficial functional such as fat.This invention improves the shortcoming of existing moon cake, has good market prospects and promotional value.
Description
Technical field
The present invention relates to one moon cake, especially relate to a kind of crude fibre health-care moon cake and production method thereof.
Background technology
Month cheese is as full moon, and signifying to reunite, is the product must eaten the Mid-autumn Festival.Moon cake originates from the Tang Dynasty, and in the existing history in thousand of China, develop into today, various in style, style is different.Moon cake has that skin is thin, soft, crisp-fried mostly, and local flavor is tempting, the feature that enjoys endless aftertastes, and make the consumer of social different estate slaver over, part moon cake even exports to abroad.
Along with the raising of people's quality of life, society has higher requirement to moon cake.Employ the raw materials such as a large amount of lard, rock sugar in the formula of existing moon cake, the content of its saturated fatty acid and heat are all very high, can increase blood denseness, and blood sugar is raised, and they are many containing grease, and oxidizable rotten and make moist, the holding time is short; In addition, single, the easy getting fat of moon cake nutrition increases fat, easily brings out cardiovascular and cerebrovascular disease.Therefore existing moon cake can not be eaten more, to become popular food, necessaryly to improve existing bakery structure and manufacture craft.
Summary of the invention
The object of this invention is to provide a kind of crude fibre health-care moon cake and production method thereof, to improve lard in existing moon cake, rock sugar ratio is too high, grease is many, and heat is high, and the holding time is short, antiseptic content is high, lack nutrition and health care, easily bring out the technical problems such as cardiovascular and cerebrovascular disease.
The present invention is mainly solved the problems of the technologies described above by following technical proposals: a kind of crude fibre health-care moon cake, comprise filler, described filler is wrapped with fiber nutrient layer, and fiber nutrient layer is wrapped with ductile layers, ductile layers is wrapped with musculus cutaneus layer, and musculus cutaneus layer is wrapped with egg liquid layer.
As preferably, described fiber nutrient layer comprises following component and forms by weight configuration: Strong flour 80-100 part, rice bran 80-90 part, corn flour 8-10 part, butter 6-8 part, soda 0.3-0.5 part, water 22-30 part, cellulase 0.6-1 part, bacillus subtilis 0.02-0.04 part, Bacillus acidi lactici 0.001-0.002 part, yeast cake 0.2-0.3 part.
As preferably, described ductile layers comprises following component and forms by weight configuration: converted starch 30-50 part, algin 0.4-0.8 part, egg 10-16 part.
As preferably, described musculus cutaneus layer comprises following component and forms by weight configuration: Self-raising flour 100 parts, lotus leaf powder 4-8 part, camellia oil 8-12 part, lentinan 10-15 part, soda 0.3-0.5 part, water 22-30 part.
As preferably, described filler comprises following component and forms by weight configuration: white waist beans 50-60 part, Soybean Peptide 4-6 part, camellia oil 20-24 part, malt syrup 20-24 part, lentinan 60-70 part, lotus leaf powder 2-2.5 part, Strong flour 3-4 part, water 150-180 part.
A kind of production method of crude fibre health-care moon cake comprises the following steps:
A. rice bran, corn flour and water are put into solid fermentation retort by described weight ratio, in 95-105 DEG C of boiling sterilization 1-2 minute, be cooled to inoculation cellulase, bacillus subtilis, Bacillus acidi lactici, yeast cake in 22-30 DEG C of backward tank, ferment 6-8 hour after stirring in pH value 4.5-6,22-32 DEG C, after the reactant A of gained is filtered, after mixing with Strong flour, butter, soda, kneading cutification after repeatedly folding, then kneading becomes musculus cutaneus B for subsequent use;
B. by converted starch, algin, egg mixing, batter C is made for subsequent use;
C. after lentinan being made lentinan solution by water-soluble solution, with Self-raising flour, lotus leaf powder, camellia oil, soda slowly mix with become dough after, then it is for subsequent use to make musculus cutaneus D;
D. white waist beans and water are mixed in the ratio of 1:3, pulverize for subsequent use after well-done, by Soybean Peptide, camellia oil, malt syrup, lentinan, lotus leaf powder, Strong flour in frying pan in 120-150 DEG C of frying, and add the white waist beans pulverized gradually, until fried dry obtains filler E in pot;
E. after filler outer wrapping one deck dough sheet B, put into wood in-molded, then send in 280 DEG C of baking 2-3 minute in baking box, after dough sheet B formation fiber nutrient layer, put into compression molding and be compressed to original volume 60-70% size, make biscuit;
F. will at biscuit outer wrapping one deck batter C, get musculus cutaneus D biscuit is wrapped, then put into mould inner pressure mold forming, after taking-up, after one deck clear water is sprayed on its surface, put into baking box, 7-8 minute is toasted at 220-240 DEG C, so biscuit forms ductile layers outward, ductile layers forms musculus cutaneus layer outward, takes out subsequently and at musculus cutaneus layer surface brush last layer egg liquid, again put into baking box, at 180-200 DEG C of baking 10-12 minute, form egg liquid layer on moon cake surface, take out moon cake and treat that it cools.
In the present invention's batching, rice bran is the byproduct of paddy processing, and the content of protein, unrighted acid and vitamin, trace element is higher, and it has cholesterol, removes calculus, the effect that relaxes bowel.
Cellulase plays biocatalysis when decomposition of cellulose, is the protein of monose or polysaccharide, improves cellulosic digestibility by the cellulose decomposition being difficult to digest.
Bacillus subtilis is widely used in food, feed fermentation, it can consume the free oxygen in environment, promotes the growth of anaerobic bacteria, and it also can synthesizing lactic acid, the multiple B family vitamin such as energy synthetic vitamin B1, B2, B6, nicotinic acid, can suppress harmful microbe growth in body.
Bacillus acidi lactici is the beneficial flora useful to human body, and it can make carbohydrate fermentation produce a large amount of lactic acid, and it can maintain the microecological balance in enteron aisle, the generation of prevention and prohibition tumour, strengthens immunity of organisms, promotes digestion, side is combined into amino acid and vitamin, reduces cholesterol.
Camellia oil is the exclusive edible vegetable oil of China, it is nutritious, be rich in camellianin, Tea Polyphenols, tannin and squalene and the trace element such as zinc, iron, its unsaturated fatty acid content more than 93%, has anticancer, cardiac stimulant, delays senility, improves immunity, suppresses fat, prevention three high effects.
To be that lotus leaf is refining form lotus leaf powder, and lotus leaf is the blade of aquatic herbaceous plant lotus for many years.Its chemical composition mainly contains the composition such as alkaloid, flavone compound of Nuciferine, citric acid, malic acid, gluconic acid, oxalic acid, butanedioic acid and other antimitotic effect.It has step-down and to disappear harmful free radicals in fat, fat-reducing, purged body, anti-ageing, beauty treatment, antibacterial, the only health-care effect such as spasm.
Soybean Peptide is soybean protein through acid system or enzymatic hydrolysis or separation, the refining and mixtures of polypeptides that obtains, and it has good processing characteristics, is excellent health food material.It has norcholesterol, treats various Amino Acid Absorption deficient damage disease, promotes energetic supersession and fat-reducing effect, reduction blood sugar, hypotensive and blood fat.
Lentinan is the water-solubility protein polysaccharide extracted from mushroom fruitbody, and lentinan is the first nutriment improving body immunity.The growth of lentinan energy inhibition tumor cell, has the effect of absorption, excretion to carcinogen; Energy hypoglycemic, blood fat, cholesterol, improve diabetes and artery sclerosis, is the ideal nutritional product of " three is high " crowd and sub-health population.
Selected material of the present invention, do work meticulous, make rigorous, there is special taste, the feature such as nutritious.Moon cake has sandwich construction, well arranged, and the soft Chewy of musculus cutaneus, intermediate layer crispy in taste, filler is tender and oiliness.Fiber nutrient layer is made after the cellulose components that solid state fermentation is difficult to digest is decomposed into amino acid rice bran, corn flour, has the advantages such as low in calories, low sugar, low fat, and be rich in the necessary nutrient of multiple human body, and be easy to absorb.Lotus leaf powder, camellia oil, Soybean Peptide, lentinan etc. in moon cake batching not only improve the shortcoming of moon cake higher unsaturated fatty acid, high heat, and have anticancer, anti-oxidant, reducing blood lipid, hypotensive, improve immunity, suppress the beneficial functional such as fat.This invention improves the shortcoming of existing moon cake, has good market prospects and promotional value.
Accompanying drawing explanation
Fig. 1 is the structural representation of this crude fibre health-care moon cake.
Detailed description of the invention
Below in conjunction with detailed description of the invention, technical scheme of the present invention is described in further detail.Fig. 1 is the structural representation of this crude fibre health-care moon cake.As shown in the figure, this crude fibre health-care moon cake, comprises filler 1, and described filler 1 is wrapped with fiber nutrient layer 2, and fiber nutrient layer 2 is wrapped with ductile layers 3, and ductile layers outer 3 is enclosed with musculus cutaneus layer 4, and musculus cutaneus layer 4 is wrapped with egg liquid layer 5.
Moon cake makes embodiment 1:
1. 80 parts, rice bran, corn flour 8 parts and 22 parts, water are put into solid fermentation retort by described weight ratio, in 95 DEG C of boiling sterilizations 2 minutes, be cooled to inoculation cellulase 0.6 part, bacillus subtilis 0.02 part, Bacillus acidi lactici 0.001 part, yeast cake 0.2 part in 22 DEG C of backward tanks, ferment 6 hours in pH value 4.5,22 DEG C after stirring, after the reactant A of gained is filtered, after mixing with Strong flour 80 parts, 6 parts, butter, 0.3 part, soda, kneading cutification after repeatedly folding, then kneading becomes musculus cutaneus B for subsequent use;
2., by 30 parts, sex change flour, algin 0.4 part, egg 10 parts mixing, make batter C for subsequent use;
3. after lentinan solution being made in the 22 parts of dissolvings of lentinan 10 parts of use water, with Self-raising flour 100 parts, lotus leaf powder 4 parts, camellia oil 8 parts, 0.3 part, soda slowly mix with become dough after, then it is for subsequent use to make musculus cutaneus D;
4. white waist beans 50 and 150 parts, water are mixed, pulverize for subsequent use after well-done, by Soybean Peptide 4 parts, camellia oil 20 parts, malt syrup 20 parts, lentinan 60 parts, lotus leaf powder 2 parts, Strong flour 3 parts in frying pan in 120 DEG C of fryings, and add the white waist beans pulverized gradually, until fried dry obtains filler E in pot;
5. after filler outer wrapping one deck dough sheet B, put into wood in-molded, then send in 280 DEG C of bakings 2 minutes in baking box, after dough sheet B formation fiber nutrient layer, put into compression molding and be compressed to original volume 60% size, make biscuit;
6. will at biscuit outer wrapping one deck batter C, get musculus cutaneus D biscuit is wrapped, then put into mould inner pressure mold forming, after taking-up, after one deck clear water is sprayed on its surface, put into baking box, toast 8 minutes at 220 DEG C, so biscuit forms fiber nutritive layer outward, fiber nutrient layer forms musculus cutaneus layer outward, takes out subsequently and at musculus cutaneus layer surface brush last layer egg liquid, again put into baking box, 180 DEG C of bakings 12 minutes, form egg liquid layer on moon cake surface, take out moon cake and treat that it cools.
Moon cake makes embodiment 2:
1. 85 parts, rice bran, corn flour 9 parts and 26 parts, water are put into solid fermentation retort by described weight ratio, in 100 DEG C of boiling sterilizations 1.5 minutes, be cooled to inoculation cellulase 0.8 part, bacillus subtilis 0.03 part, Bacillus acidi lactici 0.0015 part, yeast cake 0.25 part in 26 DEG C of backward tanks, ferment 7 hours in pH value 5.3,27 DEG C after stirring, after the reactant A of gained is filtered, after mixing with Strong flour 90 parts, 7 parts, butter, 0.4 part, soda, kneading cutification after repeatedly folding, then kneading becomes musculus cutaneus B for subsequent use;
2., by 40 parts, sex change flour, algin 0.6 part, egg 13 parts mixing, make batter C for subsequent use;
3. after lentinan solution being made in the 26 parts of dissolvings of lentinan 12.5 parts of use water, with Self-raising flour 100 parts, lotus leaf powder 6 parts, camellia oil 10 parts, 0.4 part, soda slowly mix with become dough after, then it is for subsequent use to make musculus cutaneus D;
4. white waist beans 55 and 165 parts, water are mixed, pulverize for subsequent use after well-done, by Soybean Peptide 5 parts, camellia oil 22 parts, malt syrup 22 parts, lentinan 65 parts, lotus leaf powder 2.3 parts, Strong flour 3.5 parts in frying pan in 135 DEG C of fryings, and add the white waist beans pulverized gradually, until fried dry obtains filler E in pot;
5. after filler outer wrapping one deck dough sheet B, put into wood in-molded, then send in 280 DEG C of bakings 2.5 minutes in baking box, after dough sheet B formation fiber nutrient layer, put into compression molding and be compressed to original volume 65% size, make biscuit;
6. will at biscuit outer wrapping one deck batter C, get musculus cutaneus D biscuit is wrapped, then put into mould inner pressure mold forming, after taking-up, after one deck clear water is sprayed on its surface, put into baking box, toast 7.5 minutes at 230 DEG C, so biscuit forms fiber nutritive layer outward, fiber nutrient layer forms musculus cutaneus layer outward, takes out subsequently and at musculus cutaneus layer surface brush last layer egg liquid, again put into baking box, 190 DEG C of bakings 11 minutes, form egg liquid layer on moon cake surface, take out moon cake and treat that it cools.
Moon cake makes embodiment 3:
1. 90 parts, rice bran, corn flour 10 parts and 30 parts, water are put into solid fermentation retort by described weight ratio, in 105 DEG C of boiling sterilizations 1 minute, be cooled to inoculation cellulase 1 part, bacillus subtilis 0.04 part, Bacillus acidi lactici 0.002 part, yeast cake 0.3 part in 30 DEG C of backward tanks, ferment 8 hours in pH value 6,32 DEG C after stirring, after the reactant A of gained is filtered, after mixing with Strong flour 100 parts, 8 parts, butter, 0.5 part, soda, kneading cutification after repeatedly folding, then kneading becomes musculus cutaneus B for subsequent use;
2., by 50 parts, sex change flour, algin 0.8 part, egg 16 parts mixing, make batter C for subsequent use;
3. after lentinan solution being made in the 30 parts of dissolvings of lentinan 15 parts of use water, with Self-raising flour 100 parts, lotus leaf powder 8 parts, camellia oil 12 parts, 0.5 part, soda slowly mix with become dough after, then it is for subsequent use to make musculus cutaneus D;
4. white waist beans 60 and 180 parts, water are mixed, pulverize for subsequent use after well-done, by Soybean Peptide 6 parts, camellia oil 24 parts, malt syrup 24 parts, lentinan 70 parts, lotus leaf powder 2.5 parts, Strong flour 4 parts in frying pan in 150 DEG C of fryings, and add the white waist beans pulverized gradually, until fried dry obtains filler E in pot;
5. after filler outer wrapping one deck dough sheet B, put into wood in-molded, then send in 280 DEG C of bakings 3 minutes in baking box, after dough sheet B formation fiber nutrient layer, put into compression molding and be compressed to original volume 70% size, make biscuit;
6. will at biscuit outer wrapping one deck batter C, get musculus cutaneus D biscuit is wrapped, then put into mould inner pressure mold forming, after taking-up, after one deck clear water is sprayed on its surface, put into baking box, toast 7 minutes at 240 DEG C, so biscuit forms fiber nutritive layer outward, fiber nutrient layer forms musculus cutaneus layer outward, takes out subsequently and at musculus cutaneus layer surface brush last layer egg liquid, again put into baking box, 200 DEG C of bakings 10 minutes, form egg liquid layer on moon cake surface, take out moon cake and treat that it cools.
In above embodiment 1-3, each stratum proportion following columns value is advisable: the ratio of described fiber nutrient layer thickness and filler thickness is (1-1.5): 1, the ratio of described fiber nutrient layer thickness and ductile layers thickness is (8-10): 1, the ratio of described fiber nutrient layer thickness and musculus cutaneus layer thickness is (4-5): 1, and the ratio of described fiber nutrient layer thickness and egg liquid layer thickness is (10-12): 1.
According to GB/T19855-2005 moon cake national standard and GB28050-2011 prepackaged food nutritional labeling general rule regulation, detect the moon cake obtained by various embodiments of the present invention, testing result is as shown in the table.From data in table, the moon cake adopting the present invention to produce is rich in the multiple trace element useful to human body, and carbohydrate, fat and energy, all lower than national standard, meet the demand of people to nutrition and health care.
Table 1 moon cake testing result
Table 2 moon cake nutrient component meter
Claims (6)
1. a crude fibre health-care moon cake, comprises filler, and it is characterized in that described filler is wrapped with fiber nutrient layer, fiber nutrient layer is wrapped with ductile layers, and ductile layers is wrapped with musculus cutaneus layer, and musculus cutaneus layer is wrapped with egg liquid layer.
2. a kind of crude fibre health-care moon cake according to claim 1, is characterized in that described fiber nutrient layer comprises following component and is prepared from by weight: Strong flour 80-100 part, rice bran 80-90 part, corn flour 8-10 part, butter 6-8 part, soda 0.3-0.5 part, water 22-30 part, cellulase 0.6-1 part, bacillus subtilis 0.02-0.04 part, Bacillus acidi lactici 0.001-0.002 part, yeast cake 0.2-0.3 part.
3. a kind of crude fibre health-care moon cake according to claim 1 and 2, is characterized in that described ductile layers comprises following component and is prepared from by weight: converted starch 30-50 part, algin 0.4-0.8 part, egg 10-16 part.
4. a kind of crude fibre health-care moon cake according to claim 3, is characterized in that described musculus cutaneus layer comprises following component and is prepared from by weight: Self-raising flour 100 parts, lotus leaf powder 4-8 part, camellia oil 8-12 part, lentinan 10-15 part, soda 0.3-0.5 part, water 22-30 part.
5. a kind of crude fibre health-care moon cake according to claim 4, is characterized in that described filler comprises following component and is prepared from by weight: white waist beans 50-60 part, Soybean Peptide 4-6 part, camellia oil 20-24 part, malt syrup 20-24 part, lentinan 60-70 part, lotus leaf powder 2-2.5 part, Strong flour 3-4 part, water 150-180 part.
6. prepare a production method for crude fibre health-care moon cake described in claim 5, the method comprises the following steps:
A. rice bran, corn flour and water are put into solid fermentation retort by described weight ratio, in 95-105 DEG C of boiling sterilization 1-2 minute, be cooled to inoculation cellulase, bacillus subtilis, Bacillus acidi lactici, yeast cake in 22-30 DEG C of backward tank, ferment 6-8 hour after stirring in pH value 4.5-6,22-32 DEG C, after the reactant A of gained is filtered, after mixing with Strong flour, butter, soda, kneading cutification after repeatedly folding, then kneading becomes musculus cutaneus B for subsequent use;
B. by converted starch, algin, egg mixing, batter C is made for subsequent use;
C. after lentinan being made lentinan solution by water-soluble solution, with Self-raising flour, lotus leaf powder, camellia oil, soda slowly mix with become dough after, then it is for subsequent use to make musculus cutaneus D;
D. white waist beans and water are mixed in the ratio of 1:3, pulverize for subsequent use after well-done, by Soybean Peptide, camellia oil, malt syrup, lentinan, lotus leaf powder, Strong flour in frying pan in 120-150 DEG C of frying, and add the white waist beans pulverized gradually, until fried dry obtains filler E in pot;
E. after filler outer wrapping one deck dough sheet B, put into wood in-molded, then send in 280 DEG C of baking 2-3 minute in baking box, after dough sheet B formation fiber nutrient layer, put into compression molding and be compressed to original volume 60-70% size, make biscuit;
F. will at biscuit outer wrapping one deck batter C, get musculus cutaneus D biscuit is wrapped, then put into mould inner pressure mold forming, after taking-up, after one deck clear water is sprayed on its surface, put into baking box, 7-8 minute is toasted at 220-240 DEG C, so biscuit forms ductile layers outward, ductile layers forms musculus cutaneus layer outward, takes out subsequently and at musculus cutaneus layer surface brush last layer egg liquid, again put into baking box, at 180-200 DEG C of baking 10-12 minute, form egg liquid layer on moon cake surface, take out moon cake and treat that it cools.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310054148.9A CN103988869B (en) | 2013-02-20 | 2013-02-20 | A kind of Novel thick fiber heath-care moon cake and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310054148.9A CN103988869B (en) | 2013-02-20 | 2013-02-20 | A kind of Novel thick fiber heath-care moon cake and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103988869A CN103988869A (en) | 2014-08-20 |
| CN103988869B true CN103988869B (en) | 2015-12-09 |
Family
ID=51303412
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310054148.9A Active CN103988869B (en) | 2013-02-20 | 2013-02-20 | A kind of Novel thick fiber heath-care moon cake and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103988869B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104604983A (en) * | 2015-01-08 | 2015-05-13 | 梁德亭 | Walnut cakes and making method thereof |
| CN109006934A (en) * | 2018-10-31 | 2018-12-18 | 广东湛杨饼业有限公司 | A kind of functional moon cake and preparation method thereof containing astaxanthin |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1091353C (en) * | 1999-12-29 | 2002-09-25 | 华南理工大学 | Sugarless high-fibre low-energy moon cake and its production method |
| CN100563451C (en) * | 2006-04-25 | 2009-12-02 | 洛阳市维尔康食品有限责任公司 | A kind of high fibre mooncake and production method thereof |
| JP5258837B2 (en) * | 2009-05-19 | 2013-08-07 | 信越化学工業株式会社 | Method for producing medium-sized for 包 餡 food and food containing the same |
-
2013
- 2013-02-20 CN CN201310054148.9A patent/CN103988869B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN103988869A (en) | 2014-08-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102106361B (en) | Bean dregs biscuit and preparation method thereof | |
| CN102986893B (en) | Jerusalem artichoke-soybean fermentation beverage and preparation method thereof | |
| CN108272073A (en) | A kind of weight losing meal-replacing powder and preparation method thereof | |
| CN102007956B (en) | Soybean dietary fiber biscuit and preparation method thereof | |
| CN104431771B (en) | The method that a kind of high dietary-fiber noodles and complete utilization wheat bran and wheat-middlings make high dietary-fiber noodles | |
| CN101658262A (en) | Rhizoma polygonati dried noodle | |
| CN102813198B (en) | Functional food for preventing hyperlipidemia, hyperglycemia and hypertension of middle aged and elderly people and preparation method thereof | |
| CN103229803A (en) | Health-care biscuit containing polygonatum odoratum and preparation method thereof | |
| CN102370140A (en) | Fresh potato noodle and preparation method thereof | |
| CN101878794A (en) | Method for manufacturing natto health-care bread | |
| CN103549274B (en) | Cereal steamed bread and preparation method thereof | |
| CN101209065A (en) | Preparation method of sea tangle biscuit | |
| CN103988869B (en) | A kind of Novel thick fiber heath-care moon cake and production method thereof | |
| CN103988870B (en) | A kind of biscuit and continuous fermentation apparatus thereof | |
| CN103070215B (en) | Instant nutritional dunking biscuit and making method thereof | |
| CN105146324A (en) | Special low-protein potato full flour noodle for patients with diabetic nephropathy and preparation method thereof | |
| CN103734243A (en) | Yam-cheese biscuit and preparation method thereof | |
| CN203105473U (en) | Novel crude fiber bakery product | |
| CN204070383U (en) | Multidimensional probiotics fermention biscuit | |
| CN106418186A (en) | Production method of potato and millet sliced Chinese bread | |
| CN102450550A (en) | Fresh orange juice steamed bun | |
| CN102972683A (en) | Preparation method of banana pastry | |
| CN104026600A (en) | Preparation method of Hakkas steamed pork belly with pickled vegetables | |
| CN102511639B (en) | Frozen drink containing wheat grains | |
| CN104026524A (en) | Preparation method of traditional Hakka Ca dish |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C53 | Correction of patent for invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Zhou Tao Inventor after: Li Huiming Inventor after: Zhang Shaobo Inventor before: Zhou Tao Inventor before: Fang Yunquan Inventor before: Li Huiming Inventor before: Zhang Shaobo |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: ZHOU TAO FANG YUNQUAN LI HUIMING ZHANG SHAOBO TO: ZHOU TAO LI HUIMING ZHANG SHAOBO |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| CB03 | Change of inventor or designer information |
Inventor after: Zhou Tao Inventor before: Zhou Tao Inventor before: Li Huiming Inventor before: Zhang Shaobo |
|
| COR | Change of bibliographic data | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20151013 Address after: 433000 Hubei Province, Xiantao City Road No. 29 Applicant after: HUBEI ZHIQUAN PATENT TECHNOLOGY APPLICATION DEVELOPMENT Co.,Ltd. Address before: 433000 Xiantao, along the Yangtze River Road, Hubei attached No. 2 Applicant before: Zhou Tao |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20180130 Address after: 433000 Hubei province Xiantao Dry River Office (North Sibao nuoxin foreign language school north) Patentee after: Hubei Huamei Food Co., Ltd. Address before: 433000 Hubei Province, Xiantao City Road No. 29 Patentee before: HUBEI ZHIQUAN PATENT TECHNOLOGY APPLICATION DEVELOPMENT Co.,Ltd. |
|
| TR01 | Transfer of patent right |