CN104137877A - Method for making pectinose functional Cantonese-style moon cakes - Google Patents
Method for making pectinose functional Cantonese-style moon cakes Download PDFInfo
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Abstract
The invention discloses a method for making pectinose functional Cantonese-style moon cakes. Adopted raw materials are moon cake syrup ingredients, moon cake skin ingredients and moon cake stuffing ingredients. A method for making moon cake syrup includes the steps of weighing, dosing, decocting, sieving and cooling; a method for making moon cake skin includes the operating steps of weighing, dosing, sieving, stirring, agglomerating, standing and cake skin making; a method for making moon cake stuffing includes the operating steps of weighing, dosing, mixing, stuffing blank making and weighing. The method for making the moon cakes includes the production processes of weighing, syrup making, skin making, stuffing making, stuffing wrapping, weighing, molding, primary baking, egg brushing, secondary baking, sensory testing, cooling, inner packing, quality testing, outer packing, physical and chemical testing and warehousing. According to the pectinose functional Cantonese-style moon cakes, absorption of cane sugar by the human body can be effectively restrained, secretion of insulin can be restrained, the obesity can be restrained, and the pectinose functional Cantonese-style moon cakes are suitable for being eaten by all people.
Description
Invention field
The present invention relates to a kind of preparation method of guang-type moon cake moon cake, belong to new resources health food manufacture technology field.
Background technology
Arabinose, claims again arabinose, is a kind of aldopentose.At occurring in nature, Arabinose seldom exists with monose form, is conventionally combined with other monose, with the form of heteroglycan, is present in colloid, hemicellulose, pectic acid, bacterial polysaccharides and some glucosides, and it is high to heat and sour stability.Arabinose belongs to five-carbon ring aldehydo sugar, is a kind of natural sweetener that there is no heat, suppresses to raise because of the blood sugar that absorption sucrose causes, and therefore, can suppress obesity, prevention the treatment disease relevant to hyperglycaemia.Arabinose, as a kind of sweetener low in calories, is listed in healthy food additive by U.S. food drug surveilance office and Japanese health ministry approval, and within 2008, the China national Ministry of Public Health is approved as new resource food.The most representative physiological action of Arabinose is to affect selectively the invertase that digests sucrose in small intestine, thereby suppresses the absorption of sucrose.It is reported, add 2%L-arabinose, can suppress the absorption of 40% sucrose, also suppressed blood glucose value and raise less approximately 50% simultaneously.If Arabinose addition reaches 4%, can make blood glucose value not raise completely, nutritious supplementary pharmaceutical or the non-prescribed medicine that is used as antiobesity agent listed in by American Medical Association, in the food inventory specific for health care of Japanese health ministry, Arabinose is put into for regulating the special food supplement of special use of blood sugar.In existing biscuit, its sweetener mainly adopts sucrose (white granulated sugar) etc., all belongs to the unhealthy food of high sugar, high heat, low nutrition.Eat and easily cause the illnesss such as obesity, hyperglycaemia, insulin secretion imbalance, should not be as the food of diabetic population.Along with expanding economy, people have higher requirement to the health of food, health care, therefore develop a kind of nutritious, there is health care, be applicable to everyone edible health moon cake, there are wide market prospects.
Summary of the invention
The present invention is for solving the problem of obesity, hyperglycaemia, insulin secretion imbalance and diabetes and other diseases crowd's edible moon cake, and the present invention aims to provide a kind of preparation method of Arabinose function guang-type moon cake, adopts raw material and basic proportioning thereof to be:
Moon cake syrup batching: sucrose 100%, Arabinose 0.1%～10%, maltitol (liquid) 0.1%～30%, xylitol (liquid) 0.1%～30%, citric acid 0.1%～10%, edible salt 0.1%～3%, vegetable oil 1%～3% and water 10%～60%;
Moon cake cake skin batching: weak strength flour 100%, moon cake syrup 80%, vegetable oil 30, buck 2%;
Moon cake fillings batching: walnut kernel 100%, almond 0.1%～100%, shelled melon seed 100%, olive kernel 100%, shelled sesame 0.1%～100%, candied white gourd 100%, ice meat 10%～500%, sugar tangerine cake 0.1%～100%, white wine 0.1%～200%, peanut oil 0.1%～80%, sesame oil 0.1%～20%, light soy sauce 0.1%～20%, salt 0.1%～20%, pepper powder 0.1%～20%, green plum 0.1%～20%, water 0.1%～200%, cake powder 0.1%～200%, red bean paste 100%, moon cake syrup 0.1%～100%, buck 0.1%～10%, peanut oil 0.1%～90%, the butter 0.1%～50% of fusing, Salted duck egg Huang 1%～10%, lotus paste 6%～80%, Arabinose 0.1%～30%.
One, moon cake syrup making step: weigh → prepare burden → boil → sieve → cooling;
1, the liquid boiled (maltitol and xylitol are liquid) with copper pot or stainless-steel pan, water, maltitol, xylitol being mixed
2, drop into sucrose, use large baked wheaten cake instead to boiling;
3, boiling 2-3 minute, uses little fire instead, removes floating impurity, slowly adds salt, citric acid;
4, with little fire, slowly boil 2-3 hour, to orange red, temperature 110 left and right;
5, syrup is sieved, slowly cooling, standby under normal temperature.
Two, moon cake cake skin operating procedure: weigh → prepare burden → sieve → stirring → agglomerating → staticize → cookie wrapper preparing;
1, weighted weak strength flour is sieved;
2, weak strength flour is made to flour wall, added moon cake syrup, peanut oil, buck, be stirred to emulsification, admix the flour of surrounding, and become uniform dough, with preservative film, encase bread, lax approximately 30 minutes;
3, after 30 minutes, weight is as required made dough.
Three, moon cake fillings operating procedure: weigh → prepare burden → batch mixing → fillings base → weigh;
After fillings supplementary material that will be clean mixes, with burning or the well-done state of frying, stir and can hold when agglomerating with hand, and weight is on demand made fillings group;
The production process of moon cake: weigh → slurrying → skin processed (critical process) → filling processed → faric → weighing → moulding → once toast (critical process) → brush egg liquid → secondary baking (critical process) → organoleptic examination → cooling → inner packing (critical process) → quality inspection → external packing → physical and chemical inspection → warehouse-in.
Weigh: the oeverall quality that weighs syrup, cake skin and fillings;
Slurrying: boil syrup concentration and be 82% and be advisable; When syrup boils temperature and is 113 ℃, color and luster is the most clear, and adopts big fire to boil to guarantee syrup definition and then guarantee color and luster;
Skin processed: skin processed is noted can not be too thick, in case the disappearance of decorative pattern;
Faric: cake skin is wrapped up respectively to weighted biscuit, and during bag, cake skin will be pressed straight and evenly, it is round and smooth even that the place that heals up wants;
Weigh: above ready-made month biscuit weighed, to meet weight requirement;
Moulding: the biscuit of wrapping is put in mould gently with hand reality, pressing. during pressure, dynamics wants balanced, makes the corner angle of cake clearly demarcated, and decorative pattern is clear. and again cake is taken on case edges of boards biscuit is taken, during the demoulding, will note the smooth of cake type, should be not crooked;
Once baking: first spray please enter stove by water, the 230-240 degree of getting angry, lower fiery 190-200 degree, as used cyclone furnace, 298 ℃ of furnace temperature, about 14 minutes time;
Brush egg liquid: egg liquid is only brushed on lines, does not grasp too much, if think that surface coloring can take out brush once from baking box every 5 minutes not again;
Secondary baking: toast 5 minutes time at the temperature of furnace temperature 200-210 degree;
Finally by crossing after organoleptic examination has the rear cooling packing of the detections such as flawless, put in storage;
Compare with sugary guang-type moon cake of the prior art, the present invention adds Arabinose in the making raw material of moon cake, can effectively suppress the absorption of human body to sucrose, suppress the secretion of insulin and the generation of obesity, blood glucose value does not raise, can prevent the generation of hyperglycaemia, nutritious, there is health care, be applicable to that everyone is edible, solved that obesity, hyperglycaemia, insulin secretion are lacked of proper care and the problem of diabetes and other diseases crowd's edible guang-type moon cake.
Accompanying drawing explanation
Fig. 1 is the process chart of moon cake syrup of the present invention;
Fig. 2 is the process chart of moon cake cake skin in the present invention;
Fig. 3 is the process chart of moon cake fillings in the present invention;
Fig. 4 literary composition integrated artistic flow chart of the present invention.
The specific embodiment
The making 25g guang-type moon cake of take is example, selects cake skin batching 8g, moon cake fillings 15g, moon cake syrup 2g;
The flow chart 1～4 of making referring to guang-type moon cake, a kind of preparation method of Arabinose function guang-type moon cake,
Moon cake syrup batching: sucrose 100%, Arabinose 0.1%～10%, maltitol (liquid) 0.1%～30%, xylitol (liquid) 0.1%～30%, citric acid 0.1%～10%, edible salt 0.1%～3%, vegetable oil 1%～3% and water 10%～60%;
Moon cake cake skin batching: weak strength flour 100%, moon cake syrup 80%, vegetable oil 30, buck 2%;
Moon cake fillings batching: walnut kernel 100%, almond 0.1%～100%, shelled melon seed 100%, olive kernel 100%, shelled sesame 0.1%～100%, candied white gourd 100%, ice meat 10%～500%, sugar tangerine cake 0.1%～100%, white wine 0.1%～200%, peanut oil 0.1%～80%, sesame oil 0.1%～20%, light soy sauce 0.1%～20%, salt 0.1%～20%, pepper powder 0.1%～20%, green plum 0.1%～20%, water 0.1%～200%, cake powder 0.1%～200%, red bean paste 100%, moon cake syrup 0.1%～100%, buck 0.1%～10%, peanut oil 0.1%～90%, the butter 0.1%～50% of fusing, Salted duck egg Huang 1%～10%, lotus paste 6%～80%, Arabinose 0.1%～30%.
One, moon cake syrup making step: weigh → prepare burden → boil → sieve → cooling;
1, the liquid boiled (maltitol and xylitol are liquid) with copper pot or stainless-steel pan, water, maltitol, xylitol being mixed;
2, drop into sucrose, use large baked wheaten cake instead to boiling;
3, boiling 2-3 minute, uses little fire instead, removes floating impurity, slowly adds salt, citric acid;
4, with little fire, slowly boil 2-3 hour, to orange red, temperature 110 left and right;
5, syrup is sieved, slowly cooling, standby under normal temperature;
Two, moon cake cake skin operating procedure: weigh → prepare burden → sieve → stirring → agglomerating → staticize → cookie wrapper preparing;
1, weighted weak strength flour is sieved;
2, weak strength flour is made to flour wall, added moon cake syrup, peanut oil, buck, be stirred to emulsification, admix the flour of surrounding, and become uniform dough, with preservative film, encase bread, lax approximately 30 minutes;
3, after 3,30 minutes, weight is as required made dough.
Three, moon cake fillings operating procedure: weigh → prepare burden → batch mixing → fillings base → weigh;
After fillings supplementary material that will be clean mixes, with burning or the well-done state of frying, stir and can hold when agglomerating with hand, and weight is on demand made fillings group;
The production process of moon cake: weigh → slurrying → skin processed (critical process) → filling processed → faric → weighing → moulding → once toast (critical process) → brush egg liquid → secondary baking (critical process) → organoleptic examination → cooling → inner packing (critical process) → quality inspection → external packing → physical and chemical inspection → warehouse-in.
Weigh: the oeverall quality that weighs syrup, cake skin and fillings;
Slurrying: boil syrup concentration and be 82% and be advisable; When syrup boils temperature and is 113 ℃, color and luster is the most clear, and adopts big fire to boil to guarantee syrup definition and then guarantee color and luster;
Skin processed: skin processed is noted can not be too thick, in case the disappearance of decorative pattern;
Faric: cake skin is wrapped up respectively to weighted biscuit, and during bag, cake skin will be pressed straight and evenly, it is round and smooth even that the place that heals up wants;
Weigh: above ready-made month biscuit weighed, to meet weight requirement;
Moulding: the biscuit of wrapping is put in mould gently with hand reality, pressing. during pressure, dynamics wants balanced, makes the corner angle of cake clearly demarcated, and decorative pattern is clear. and again cake is taken on case edges of boards biscuit is taken, during the demoulding, will note the smooth of cake type, should be not crooked;
Once baking: first spray please enter stove by water, the 230-240 degree of getting angry, lower fiery 190-200 degree, as used cyclone furnace, 298 ℃ of furnace temperature, about 14 minutes time;
Brush egg liquid: egg liquid is only brushed on lines, does not grasp too much, if think that surface coloring can take out brush once from baking box every 5 minutes not again;
Secondary baking: toast 5 minutes time at the temperature of furnace temperature 200-210 degree;
Finally by crossing after organoleptic examination has the rear cooling packing of the detections such as flawless, put in storage;
By above-mentioned steps, the guang-type moon cake with Arabinose function of the health-nutrition that can make.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and in the situation that not deviating from spirit of the present invention or essential characteristic, can realize the present invention with other concrete form.Therefore, no matter from which point, all should regard example as exemplary, and be nonrestrictive, scope of the present invention is limited by claims rather than above-mentioned explanation, is therefore intended to include in the present invention dropping on the implication that is equal to important document of claim and all changes in scope.Any Reference numeral in claim should be considered as limiting related claim.
Claims (1)
1. a preparation method for Arabinose function guang-type moon cake, adopts raw material and basic proportioning thereof to be: moon cake syrup batching: sucrose 100%, Arabinose 0.1%～10%, maltitol (liquid) 0.1%～30%, xylitol (liquid) 0.1%～30%, citric acid 0.1%～10%, edible salt 0.1%～3%, vegetable oil 1%～3% and water 10%～60%;
Moon cake cake skin batching: weak strength flour 100%, moon cake syrup 80%, vegetable oil 30, buck 2%;
Moon cake fillings batching: walnut kernel 100%, almond 0.1%～100%, shelled melon seed 100%, olive kernel 100%, shelled sesame 0.1%～100%, candied white gourd 100%, ice meat 10%～500%, sugar tangerine cake 0.1%～100%, white wine 0.1%～200%, peanut oil 0.1%～80%, sesame oil 0.1%～20%, light soy sauce 0.1%～20%, salt 0.1%～20%, pepper powder 0.1%～20%, green plum 0.1%～20%, water 0.1%～200%, cake powder 0.1%～200%, red bean paste 100%, moon cake syrup 0.1%～100%, buck 0.1%～10%, peanut oil 0.1%～90%, the butter 0.1%～50% of fusing, Salted duck egg Huang 1%～10%, lotus paste 6%～80%, Arabinose 0.1%～30%, it is characterized in that:
One, moon cake syrup making step: weigh → prepare burden → boil → sieve → cooling;
1, the liquid boiled (maltitol and xylitol are liquid) with copper pot or stainless-steel pan, water, maltitol, xylitol being mixed;
2, drop into sucrose, use large baked wheaten cake instead to boiling;
3, boiling 2-3 minute, uses little fire instead, removes floating impurity, slowly adds salt, citric acid;
4, with little fire, slowly boil 2-3 hour, to orange red, temperature 110 left and right;
5, syrup is sieved, slowly cooling, standby under normal temperature;
Two, moon cake cake skin operating procedure: weigh → prepare burden → sieve → stirring → agglomerating → staticize → cookie wrapper preparing;
1, weighted weak strength flour is sieved;
2, weak strength flour is made to flour wall, added moon cake syrup, peanut oil, buck, be stirred to emulsification, admix the flour of surrounding, and become uniform dough, with preservative film, encase bread, lax approximately 30 minutes;
3, after 30 minutes, weight is as required made dough.
Three, moon cake fillings operating procedure: weigh → prepare burden → batch mixing → fillings base → weigh;
After fillings supplementary material that will be clean mixes, with burning or the well-done state of frying, stir and can hold when agglomerating with hand, and weight is on demand made fillings group;
Four, the production process of moon cake: weigh → slurrying → skin processed → filling processed → faric → weighing → moulding → once toast → brush egg liquid → secondary baking → organoleptic examination → cooling → inner packing → quality inspection → external packing → physical and chemical inspection → warehouse-in;
Weigh: the oeverall quality that weighs syrup, cake skin and fillings;
Slurrying: boil syrup concentration and be 82% and be advisable; When syrup boils temperature and is 113 ℃, color and luster is the most clear, and adopts big fire to boil to guarantee syrup definition and then guarantee color and luster.
Skin processed: skin processed is noted can not be too thick, in case the disappearance of decorative pattern;
Faric: cake skin is wrapped up respectively to weighted biscuit, and during bag, cake skin will be pressed straight and evenly, it is round and smooth even that the place that heals up wants;
Weigh: above ready-made month biscuit weighed, to meet weight requirement;
Moulding: the biscuit of wrapping is put in mould gently with hand reality, pressing. during pressure, dynamics wants balanced, makes the corner angle of cake clearly demarcated, and decorative pattern is clear. and again cake is taken on case edges of boards biscuit is taken, during the demoulding, will note the smooth of cake type, should be not crooked;
Once baking: first spray please enter stove by water, the 230-240 degree of getting angry, lower fiery 190-200 degree, as used cyclone furnace, 298 ℃ of furnace temperature, about 14 minutes time;
Brush egg liquid: egg liquid is only brushed on lines, does not grasp too much, if think that surface coloring can take out brush once from baking box every 5 minutes not again;
Secondary baking: toast 5 minutes time at the temperature of furnace temperature 200-210 degree;
Finally by crossing after organoleptic examination has the rear cooling packing of the detections such as flawless, put in storage.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686625A (en) * | 2015-04-09 | 2015-06-10 | 裴秀珍 | Sugar-free lotus-seed-paste moon cake |
| CN104705379A (en) * | 2015-04-09 | 2015-06-17 | 裴秀珍 | Preparation method of egg yolk pepper salt mooncake skins |
| CN105475432A (en) * | 2015-11-27 | 2016-04-13 | 彭婷婷 | Moon cake |
| CN105475441A (en) * | 2016-01-15 | 2016-04-13 | 广西北部湾珠乡橄榄食品有限公司 | Chinese olive moon cake and making method thereof |
| CN106135369A (en) * | 2016-08-29 | 2016-11-23 | 合肥康桥工贸有限公司 | A kind of control sugar guang-type moon cake |
| CN109479933A (en) * | 2018-12-27 | 2019-03-19 | 广元市月桂食品有限公司 | A kind of manufacture craft making walnut and nut fruits moon cake |
| CN109527045A (en) * | 2018-12-26 | 2019-03-29 | 吴志昌 | Chicken biscuits and preparation method thereof |
| CN112772695A (en) * | 2021-01-05 | 2021-05-11 | 广西环江耀德五香特色食品有限责任公司 | Making method of fragrant pig moon cake |
| CN112889878A (en) * | 2021-03-09 | 2021-06-04 | 广西润捷农业科技有限公司 | Dendrobium nobile mooncake and making method thereof |
| CN114794193A (en) * | 2022-04-09 | 2022-07-29 | 吉林工商学院 | Silybum marianum seed oil sugar alcohol mooncake and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686625A (en) * | 2015-04-09 | 2015-06-10 | 裴秀珍 | Sugar-free lotus-seed-paste moon cake |
| CN104705379A (en) * | 2015-04-09 | 2015-06-17 | 裴秀珍 | Preparation method of egg yolk pepper salt mooncake skins |
| CN105475432A (en) * | 2015-11-27 | 2016-04-13 | 彭婷婷 | Moon cake |
| CN105475441A (en) * | 2016-01-15 | 2016-04-13 | 广西北部湾珠乡橄榄食品有限公司 | Chinese olive moon cake and making method thereof |
| CN106135369A (en) * | 2016-08-29 | 2016-11-23 | 合肥康桥工贸有限公司 | A kind of control sugar guang-type moon cake |
| CN109527045A (en) * | 2018-12-26 | 2019-03-29 | 吴志昌 | Chicken biscuits and preparation method thereof |
| CN109479933A (en) * | 2018-12-27 | 2019-03-19 | 广元市月桂食品有限公司 | A kind of manufacture craft making walnut and nut fruits moon cake |
| CN112772695A (en) * | 2021-01-05 | 2021-05-11 | 广西环江耀德五香特色食品有限责任公司 | Making method of fragrant pig moon cake |
| CN112889878A (en) * | 2021-03-09 | 2021-06-04 | 广西润捷农业科技有限公司 | Dendrobium nobile mooncake and making method thereof |
| CN114794193A (en) * | 2022-04-09 | 2022-07-29 | 吉林工商学院 | Silybum marianum seed oil sugar alcohol mooncake and preparation method thereof |
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Application publication date: 20141112 |