CN104247742A - Dragon fruit Chinese mooncake and making method thereof - Google Patents
Dragon fruit Chinese mooncake and making method thereof Download PDFInfo
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Abstract
The invention discloses a dragon fruit Chinese mooncake and a making method thereof. The dragon fruit Chinese mooncake is composed of, by weight, 20-30 parts of dragon fruits, 8-12 parts of potatoes, 8-12 parts of yam, 8-12 parts of sweet potatoes, 8-12 parts of pueraria root powder, 10-15 parts of white sugar syrup, 55-65 parts of milk powder, 110-130 parts of weak flour, 40-60 parts of white sugar powder, 5-15 parts of carotene custard powder, 10-15 parts of malt syrup, 55-65 parts of yellow cream, 20-30 parts of beaten egg and 1-2 parts of baking powder. The dragon fruit Chinese mooncake has the advantages that dragon fruit concentrate and dragon fruit extract are added in the filling and the crust respectively, active ingredients of the dragon fruit are maintained in the maximum way, and the unique dragon fruit flavor and nutritive value is achieved; the sweet potatoes, the potatoes, the yam and the pueraria root powder are added in the crust, thus the mooncake is convenient to shape with less sugar and oil, dregs never fall during eating, and better nutrition and health are achieved.
Description
Technical field
The present invention relates to a kind of dragon fruit Chinese style moon cake and preparation method thereof, belong to field of food.
Background technology
Moon cake is the Han nationality's tradition snack had long enjoyed a good reputation, the traditional festival Speciality Foods deeply liked by Chinese people.Moon cake is various in style, local flavor because of ground different, the people institute eating of its Zhong jing formula, Soviet Union's moon cake such as formula, Cantonese, tidal widely various places, Chinese north and south.But the fruit filling sugar content of traditional mooncake is higher, and cake skin falls slag when edible, and has eaten up soapy feeling, and to hyperglycaemia, high fat of blood etc., patient brings burden.Application number be 201110244229 patent of invention provide a kind of Ipomoea batatas five cereals filling moon cake, improve mooncake filling, although containing rich in protein, aliphatic acid, multivitamin, amino acid and calcium, phosphorus, iron, etc. inorganic salts, eat mouthfeel dry and astringent, and nondigestible, application number be 201310361378 patent of invention provide a kind of buckwheat mooncake, moon cake wrapper is improved as major ingredient using coarse food grain, although opened up the new way that coarse food grain makes meticulous food, but moon cake wrapper is not easily shaped in manufacturing process, poor plasticity, easily spot is produced in the process of curing, affect appetite, application number be 201110064288 patent of invention provide a kind of flowery flavor moon cake, sugar sweet-scented osmanthus and Jasmine flower extract is all added with in moon cake wrapper and moon cake, there is the effect of spleen benefiting and stimulating the appetite beautifying face and moistering lotion, have sugar sweet-scented osmanthus and Jasmine flower extract sugar content high, and addition is high in fillings, eating can be too sweet greasy, many foods may cause certain burden to stomach.
Dragon fruit, has another name called Green Dragon fruit, Hylocereus undatus, because its appearance meat scale is gained the name like the outer squama of flood dragon, is that the fruit of cactus triangular prism platymiscium (Hylocereus undatus) uses cultivar.Dragon fruit is a kind of low-energy fruit, is also the health-care nutritional food with certain curative effect.Be rich in water-soluble dietary fiber, there is fat-reducing, reduce the effects such as cholesterol, Constipation, colorectal cancer, also have abundant fiber, can Constipation.Containing more rare vegetable albumin in general vegetables and fruits in dragon fruit, this albumin the heavy metal ion in human body can be combined and play the effect of removing toxic substances.It is rich in antioxidant vitamin C, can the anti-blackspot of skin whitening.In addition, in dragon fruit, the content of iron is also very abundant.The pericarp of dragon fruit contains the nutriment be of great rarity---anthocyanidin.Anthocyanidin is a kind of antioxidant of brute force, is better than carrotene more than 10 times, and can preserve active 75 hours in blood of human body.It can protect human body from harmful substance---and the damage of free radical, contributes to preventing the multiple disease relevant with free radical.Anthocyanidin can strengthen blood vessel elasticity, protection arteries inwall; Reduce blood pressure; Promote the smoothness of skin, U.S. face skin; Inflammation-inhibiting and allergy, improve the pliability in joint, prevention arthritis; Can promote that the visual purple in retina cell regenerates, improve eyesight; Also there is radiation-resistant effect etc.From many aspects, anthocyanidin safeguards that the health of human body brings multiple benefit.
The invention provides a kind of dragon fruit Chinese style moon cake and preparation method thereof, among fillings and cake skin, all with the addition of dragon fruit extract, collocation uses Ipomoea batatas, potato, Chinese yam, kudzu-vine root powder etc. to make cake skin, is made into tradition day in Mid-autumn Festival food.
Summary of the invention
The present invention for solve existing moon cake mouthfeel sweet greasy, heat is higher, the not problem such as easy-formation in nondigestible, manufacturing process, and then provides a kind of dragon fruit Chinese style moon cake and preparation method thereof.
The present invention is the scheme taked that solves the problem:
A kind of dragon fruit Chinese style moon cake, the raw material of following parts by weight drawn together by cake suitcase: dragon fruit 20-30, potato 8-12, Chinese yam 8-12, Ipomoea batatas 8-12, kudzu-vine root powder 8-12, white sand syrup 10-15, milk powder 55-65, weak strength flour 110-130, powdered sugar 40-60, carrotene custard powder 5-15, malt syrup 10-15, yellow cream 55-65, egg 20-30 and baking powder 1-2.
Preferably, in described dragon fruit moon cake, the raw material of following parts by weight drawn together by cake suitcase: dragon fruit 25, potato 10, Chinese yam 10, Ipomoea batatas 10, kudzu-vine root powder 10, white sand syrup 12, milk powder 60, weak strength flour 85, powdered sugar 50, carrotene custard powder 10, malt syrup 12, yellow cream 60, egg 25 and baking powder 1.
A preparation method for dragon fruit moon cake, comprises the following steps:
Step one: the making of moon cake cake skin:
A, the formula white sand syrup of described parts by weight and malt syrup stirred to surface and rises without grease, add powdered sugar, stir, In Shade 10-15 days, for subsequent use;
B, dragon fruit is put into hot water blanching 2-3min, dragon fruit pericarp is cut into segment, pours beater into, add the water of its quality half, pull an oar, Vacuum Concentration is 60-65% to solid content, obtains dragon fruit extract A;
C, such as the Ipomoea batatas of parts by weight as described in filling a prescription, potato, Chinese yam are cleaned peeling, at ambient pressure, keep water temperature to be 80-100 DEG C of boiling 20-30min, be then 0.2MPa at pressure, steam 5-10min, smash into mud to pieces after naturally cooling, obtain pureed mixture B;
D, the root of kudzu vine is crushed to below 1cm, adopts CO
2supercritical extract, obtains kudzu root extract C;
E, mixing dragon fruit extract A, pureed mixture B and kudzu root extract C, add as the milk powder of parts by weight as described in filling a prescription, weak strength flour and carrotene custard powder, sieve for subsequent use;
F, yellow cream added the mixing molasses that step a obtains, gradation pour into steps d sieve after compound, low rate mixing is even;
G, the compound covering and heat insulating film that step f is obtained, ambient temperatare puts about 3-5h, obtains cladding;
Step 2: the making of moon cake fruit filling:
Sunflower seeds 15-30 part is fried fuel-displaced, the 2-3 minute that stir-fries is added in sunflower oil after dragon fruit pulp 20-60 part being pulverized, add water 8-12 part and make puree, add stevioside 3 parts afterwards, Radix Angelicae Sinensis 2 parts, ginseng 1 part and white granulated sugar 3-8 part, infusion 30-60 minute, durian endocarp 10-20 part is added after cooling, edible organic acid 0.5-0.9 part, wax gourd Rong 10-50 part and rose paste 5-10 part, continue to boil 10-15 minute under stirring, add agar 1.2-1.8 part and edible salt 2 parts boiling in liquid, stir, after cooling, add dragon fruit internal layer pericarp 10-20 part, stir, refrigeration, obtain dragon fruit fillings,
Step 3: cladding is wrapped up dragon fruit fruit filling, cake skin is 2:8 with the ratio of fruit filling, puts into die for molding, obtains a moon biscuit;
Step 4: use water-wet oven, be preheated to 220-240 DEG C, puts into a moon biscuit, and pre-baked 10-13min, cools 2-3min after coming out of the stove naturally, brush egg;
Step 5: open hearth temperature is set, gets angry and be adjusted to 180-200 DEG C, lower thermal transfer, to 130-140 DEG C, is entered bake oven and is baked about 12-16min, control centre's temperature more than 85 DEG C;
Step 6: naturally cool, put into deoxidier, vacuum packaging.
Preferably, in described a kind of dragon fruit ice cream, dragon fruit can select red heart dragon fruit or white heart dragon fruit or gold zone dragon fruit.
Preferably, in the preparation method of described dragon fruit moon cake, in step b, the condition of Vacuum Concentration is: temperature is 30-40 DEG C, and vacuum is 80-100KPa, and the time is 3-5min.
Preferably, in the preparation method of described dragon fruit moon cake, in steps d, the operating condition of supercritical extract is: temperature is 45-55 DEG C, and pressure is 30-35MPa, and the time is 2-3h.
The invention has the beneficial effects as follows: the present invention is directed to the defect that existing moon cake exists, provide a kind of dragon fruit Chinese style moon cake and preparation method thereof.
First, in the process preparing cake skin, pericarp extract is made by concentrated for the making beating of dragon fruit pericarp, both the natural colouring matter of self can have been utilized to make, and moon cake is bright in luster identification, make full use of the anthocyanidin be rich in pericarp simultaneously, increase the nutritive value of moon cake, after edible, to the health of human body, there is certain health value.
The second, in the process preparing cake skin, amyloid for richness Ipomoea batatas, potato, Chinese yam are smashed into pieces mud and cook, kudzu-vine root powder is adopted CO
2supercritical extract, at utmost retain nutritional labeling, make moon cake wrapper eat soft glutinous good to eat, heat-clearing solution is greasy, also have rich in protein, aliphatic acid, multivitamin, amino acid and calcium, phosphorus, iron, etc. inorganic salts, purged body endotoxin can be realized, improve body resistance against diseases, the functions such as blood-enrich.
3rd, in the process preparing cake skin, add carrotene custard powder, after carrotene is taken in human digestive organ, can vitamin A be changed into, maintain the health of eyes and skin, contribute to the injury of health from free radical.
4th, in the process of preparation fillings, with the addition of durian endocarp, Radix Angelicae Sinensis and ginseng, there is wind and heat dispersing, blood yiqi, moisten the effects such as yin-nourishing;
5th, in the process preparing cake skin, concentrated under vacuum condition, Dragonfruit Juice boiling point reduces, and avoid destruction and the loss of thermally labile component, control evaporating temperature is 30-40 DEG C, time is in 3-5min, can not produce and make product composition and aesthetic quality occur disadvantageous change.Because dragon fruit sugar is higher than general fruit, if evaporating temperature is too high or evaporation time is long, dragon fruit inspissated juice can the variable color and spoiled because of the appearance of sucrose coking and other product;
6th, in the process preparing cake skin, CO
2supercritical extract extracts kudzu vine root, and under optimum process condition, the Pueraria Flavonid that can will extract almost extracts completely, thus greatly improves the utilization rate of product yield and resource.But the size of extracting power finally depends on temperature and pressure, selective temperature is 45-55 DEG C, and pressure is 30-35MPa, and the time is 2-3h, and the recovery rate of general flavone is the highest, and active ingredient and product quality are the most stable;
Dragon fruit Chinese style moon cake of the present invention with the addition of dragon fruit concentrate and extract respectively in fillings and cake skin, at utmost remain the active ingredient of dragon fruit, there is unique pitaya-flavor and nutritive value, in addition, in cake skin, also added Ipomoea batatas, potato, Chinese yam and kudzu-vine root powder, make to be easy to shaping in moon cake manufacturing process, the few oil of eating mouth feel low sugar, edible process does not fall slag, more nutrient health.
Detailed description of the invention
Embodiment 1:
A kind of dragon fruit Chinese style moon cake, comprises the raw material of following parts by weight: red heart dragon fruit 20, potato 8, Chinese yam 8, Ipomoea batatas 8, kudzu-vine root powder 8, white sand syrup 10, milk powder 55, weak strength flour 110, powdered sugar 40, carrotene custard powder 5, malt syrup 10, yellow cream 55, egg 20 and baking powder 1.
Wherein red heart flue arnotto skin red meat, the moon cake wrapper produced is pink, and bright-coloured wish is dripped and had appetite, and the carrotene contained is higher, has stronger non-oxidizability.
A preparation method for dragon fruit moon cake, comprises the following steps:
Step one: the making of moon cake cake skin:
A, to rise as the white sand syrup of parts by weight as described in filling a prescription and malt syrup stir to surface without grease, add powdered sugar, stir, In Shade 10 days, for subsequent use;
B, red heart dragon fruit is put into hot water blanching 2min, dragon fruit pericarp is cut into segment, pours beater into, add the water of its quality half, pull an oar, at 30 DEG C, under 80KPa condition, Vacuum Concentration 3min is 60% to solid content, obtains dragon fruit extract A;
Dragon fruit is after-ripening fruit, and full ripe dragon fruit pericarp may ftracture, and pulp organization structure changes, put into hot water blanching 2min, short time blanching can kill the microorganism remaining in dragon fruit surface, strengthens the color and luster of dragon fruit, and not making quality deliquescing, color and luster is lacked of proper care;
Concentrated under vacuum condition, Dragonfruit Juice boiling point reduces, and avoid destruction and the loss of thermally labile component, control evaporating temperature is 30-40 DEG C, and the time is in 3-5min, can not produce and make product composition and aesthetic quality occur disadvantageous change.Because dragon fruit sugar is higher than general fruit, if evaporating temperature is too high or evaporation time is long, dragon fruit inspissated juice can the variable color and spoiled because of the appearance of sucrose coking and other product;
C, such as the Ipomoea batatas of parts by weight as described in filling a prescription, potato, Chinese yam are cleaned peeling, at ambient pressure, keep water temperature to be 80 DEG C of boiling 20min, be then 0.2MPa at pressure, steam 5min, smash into mud to pieces after naturally cooling, obtain pureed mixture B;
D, the root of kudzu vine is crushed to below 1cm, adopts CO
2supercritical extract, operating condition is: 45 DEG C, and 30MPa, 2h obtain kudzu root extract C;
CO
2supercritical extract extracts kudzu vine root, and under optimum process condition, the Pueraria Flavonid that can will extract almost extracts completely, thus greatly improves the utilization rate of product yield and resource.But the size of extracting power finally depends on temperature and pressure, selective temperature is 45-55 DEG C, and pressure is 30-35MPa, and the time is 2-3h, and the recovery rate of general flavone is the highest, and active ingredient and product quality are the most stable;
E, mixing dragon fruit extract A, pureed mixture B and kudzu root extract C, add as the milk powder of parts by weight as described in filling a prescription, weak strength flour and carrotene custard powder, sieve for subsequent use;
F, yellow cream added the mixing molasses that step a obtains, gradation pour into steps d sieve after compound, low rate mixing is even;
G, the compound covering and heat insulating film that step f is obtained, ambient temperatare puts about 3h, obtains cladding;
Step 2: the making of moon cake fruit filling:
By fuel-displaced for sunflower seeds 15 parts stir-fry, be added in sunflower oil after dragon fruit pulp 20 parts is pulverized and stir-fry 2 minutes, add 8 parts, water and make puree, add stevioside 3 parts afterwards, Radix Angelicae Sinensis 2 parts, ginseng 1 part and white granulated sugar 3 parts, infusion 30 minutes, durian endocarp 10 parts is added, edible organic acid 0.5 part, wax gourd Rong 10 parts and rose paste 5 parts after cooling, continue under stirring to boil 10 minutes, add agar 1.2 parts and edible salt 2 parts boiling in liquid, stir, after cooling, add 10 parts, dragon fruit internal layer pericarp, stir, refrigeration, obtains dragon fruit fillings;
Step 3: cladding is wrapped up dragon fruit fruit filling, cake skin is 2:8 with the ratio of fruit filling, puts into die for molding, obtains a moon biscuit;
Step 4: use water-wet oven, is preheated to 220 DEG C, puts into a moon biscuit, and pre-baked 10min, cools 2min after coming out of the stove naturally, brush egg;
Step 5: arrange open hearth temperature, gets angry and is adjusted to 180 DEG C, and lower thermal transfer to 130 DEG C, enters bake oven and bake about 12min, control centre's temperature more than 85 DEG C;
Step 6: naturally cool, put into deoxidier, vacuum packaging.
Embodiment 2:
A kind of dragon fruit Chinese style moon cake, comprises the raw material of following parts by weight: white heart dragon fruit 25, potato 10, Chinese yam 10, Ipomoea batatas 10, kudzu-vine root powder 10, white sand syrup 12, milk powder 60, weak strength flour 120, powdered sugar 50, carrotene custard powder 10, malt syrup 12, yellow cream 60, egg 25 and baking powder 1.5.
The wherein white purplish red skin plain boiled pork of heart dragon fruit, producing moon cake wrapper is pale red, and sugar content is lower, is suitable for the higher crowd of blood sugar and the elderly is edible.
A preparation method for dragon fruit moon cake, comprises the following steps:
Step one: the making of moon cake cake skin:
A, the formula white sand syrup of described parts by weight and malt syrup stirred to surface and rises without grease, add powdered sugar, stir, In Shade 12 days, for subsequent use;
B, white heart dragon fruit is put into hot water blanching 2.5min, dragon fruit pericarp is cut into segment, pours beater into, add the water of its quality half, pull an oar, at 35 DEG C, under 90KPa condition, Vacuum Concentration 18min is 63% to solid content, obtains dragon fruit extract A;
Dragon fruit is after-ripening fruit, and full ripe dragon fruit pericarp may ftracture, and pulp organization structure changes, put into hot water blanching 2.5min, short time blanching can kill the microorganism remaining in dragon fruit surface, strengthens the color and luster of dragon fruit, and not making quality deliquescing, color and luster is lacked of proper care;
Concentrated under vacuum condition, Dragonfruit Juice boiling point reduces, and avoid destruction and the loss of thermally labile component, control evaporating temperature is 30-40 DEG C, and the time is in 3-5min, can not produce and make product composition and aesthetic quality occur disadvantageous change.Because dragon fruit sugar is higher than general fruit, if evaporating temperature is too high or evaporation time is long, dragon fruit inspissated juice can the variable color and spoiled because of the appearance of sucrose coking and other product;
C, such as the Ipomoea batatas of parts by weight as described in filling a prescription, potato, Chinese yam are cleaned peeling, at ambient pressure, keep water temperature to be 90 DEG C of boiling 25min, be then 0.2MPa at pressure, steam 8min, smash into mud to pieces after naturally cooling, obtain pureed mixture B;
D, the root of kudzu vine is crushed to below 1cm, adopts CO
2supercritical extract, operating condition is: 48 DEG C, and 32MPa, 2.5h obtain kudzu root extract C;
Supercritical extract CO
2extract kudzu vine root, under optimum process condition, the Pueraria Flavonid that can will extract almost extracts completely, thus greatly improves the utilization rate of product yield and resource.But the size of extracting power finally depends on temperature and pressure, selective temperature is 45-55 DEG C, and pressure is 30-35MPa, and the time is 2-3h, and the recovery rate of general flavone is the highest, and active ingredient and product quality are the most stable;
E, mixing dragon fruit extract A, pureed mixture B and kudzu root extract C, add as the milk powder of parts by weight as described in filling a prescription, weak strength flour and carrotene custard powder, sieve for subsequent use;
F, yellow cream added the mixing molasses that step a obtains, gradation pour into steps d sieve after compound, low rate mixing is even;
G, the compound covering and heat insulating film that step f is obtained, ambient temperatare puts about 4h, obtains cladding;
Step 2: the making of moon cake fruit filling:
By fuel-displaced for sunflower seeds 23 parts stir-fry, be added in sunflower oil after dragon fruit pulp 40 parts is pulverized and stir-fry 2 minutes, add 10 parts, water and make puree, add stevioside 3 parts afterwards, Radix Angelicae Sinensis 2 parts, ginseng 1 part and white granulated sugar 6 parts, infusion 45 minutes, durian endocarp 15 parts is added, edible organic acid 0.7 part, wax gourd Rong 30 parts and rose paste 7 parts after cooling, continue under stirring to boil 13 minutes, add agar 1.6 parts and edible salt 2 parts boiling in liquid, stir, after cooling, add 15 parts, dragon fruit internal layer pericarp, stir, refrigeration, obtains dragon fruit fillings;
Step 3: cladding is wrapped up dragon fruit fruit filling, cake skin is 2:8 with the ratio of fruit filling, puts into die for molding, obtains a moon biscuit;
Step 4: use water-wet oven, is preheated to 230 DEG C, puts into a moon biscuit, and pre-baked 12min, cools 2.5min after coming out of the stove naturally, brush egg;
Step 5: arrange open hearth temperature, gets angry and is adjusted to 190 DEG C, and lower thermal transfer to 135 DEG C, enters bake oven and bake about 14min, control centre's temperature more than 85 DEG C;
Step 6: naturally cool, put into deoxidier, vacuum packaging.
Embodiment 3:
A kind of dragon fruit Chinese style moon cake, comprises the raw material of following parts by weight: gold zone dragon fruit 30, potato 12, Chinese yam 12, Ipomoea batatas 12, kudzu-vine root powder 12, white sand syrup 15, milk powder 65, weak strength flour 130, powdered sugar 60, carrotene custard powder 15, malt syrup 15, yellow cream 65, egg 30 and baking powder 2.
Wherein gold zone dragon fruit Calusena lansium plain boiled pork, the moon cake wrapper produced is faint yellow, and mouthfeel is best, and nutritive value is the highest.
A preparation method for dragon fruit moon cake, comprises the following steps:
Step one: the making of moon cake cake skin:
A, the formula white sand syrup of described parts by weight and malt syrup stirred to surface and rises without grease, add powdered sugar, stir, In Shade 15 days, for subsequent use;
B, gold zone dragon fruit is put into hot water blanching 3min, dragon fruit pericarp is cut into segment, pours beater into, add the water of its quality half, pull an oar, at 40 DEG C, Vacuum Concentration 5min under 100KPa condition is 65% to solid content, obtains dragon fruit extract A;
Dragon fruit is after-ripening fruit, and full ripe dragon fruit pericarp may ftracture, and pulp organization structure changes, put into hot water blanching 3min, short time blanching can kill the microorganism remaining in dragon fruit surface, strengthens the color and luster of dragon fruit, and not making quality deliquescing, color and luster is lacked of proper care.
Concentrated under vacuum condition, Dragonfruit Juice boiling point reduces, and avoids destruction and the loss of thermally labile component, selects evaporating temperature to be under 30-40 DEG C, 3-5min, can not produce and make product composition and aesthetic quality occur disadvantageous change.Because dragon fruit sugar is higher than general fruit, if evaporating temperature is too high or evaporation time is long, dragon fruit inspissated juice can the variable color and spoiled because of the appearance of sucrose coking and other product.
C, such as the Ipomoea batatas of parts by weight as described in filling a prescription, potato, Chinese yam are cleaned peeling, at ambient pressure, keep water temperature to be 100 DEG C of boiling 30min, be then 0.2MPa at pressure, steam 10min, smash into mud to pieces after naturally cooling, obtain pureed mixture B;
D, the root of kudzu vine is crushed to below 1cm, adopts CO
2supercritical extract, condition is: 55 DEG C, and 35MPa, 3h obtain kudzu root extract C;
Supercritical extract CO
2extract kudzu vine root, under optimum process condition, the Pueraria Flavonid that can will extract almost extracts completely, thus greatly improves the utilization rate of product yield and resource.But the size of extracting power finally depends on temperature and pressure, selective temperature is 45-55 DEG C, and pressure is 30-35MPa, and the time is 2-3h, and the recovery rate of general flavone is the highest, and active ingredient and product quality are the most stable;
E, mixing dragon fruit extract A, pureed mixture B and kudzu root extract C, add as the milk powder of parts by weight as described in filling a prescription, weak strength flour and carrotene custard powder, sieve for subsequent use;
F, yellow cream added the mixing molasses that step a obtains, gradation pour into steps d sieve after compound, low rate mixing is even;
G, the compound covering and heat insulating film that step f is obtained, ambient temperatare puts about 5h, obtains cladding;
Step 2: the making of moon cake fruit filling:
By fuel-displaced for sunflower seeds 30 parts stir-fry, be added in sunflower oil after dragon fruit pulp 60 parts is pulverized and stir-fry 3 minutes, add 12 parts, water and make puree, add stevioside 3 parts afterwards, Radix Angelicae Sinensis 2 parts, ginseng 1 part and white granulated sugar 8 parts, infusion 60 minutes, durian endocarp 20 parts is added after cooling, edible organic acid 0.9 part, wax gourd Rong 50 parts and rose paste 10 parts, continue under stirring to boil 15 minutes, add agar 1.8 parts and edible salt 2 parts boiling in liquid, stir, after cooling, add dragon fruit internal layer pericarp 10-20 part, stir, refrigeration, obtain dragon fruit fillings,
Step 3: cladding is wrapped up dragon fruit fruit filling, cake skin is 2:8 with the ratio of fruit filling, puts into die for molding, obtains a moon biscuit;
Step 4: use water-wet oven, is preheated to 240 DEG C, puts into a moon biscuit, and pre-baked 13min, cools 3min after coming out of the stove naturally, brush egg;
Step 5: arrange open hearth temperature, gets angry and is adjusted to 200 DEG C, and lower thermal transfer to 140 DEG C, enters bake oven and bake about 16min, control centre's temperature more than 85 DEG C;
Step 6: naturally cool, put into deoxidier, vacuum packaging.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the embodiment described.
Claims (6)
1. a dragon fruit Chinese style moon cake, is characterized in that, the raw material of following parts by weight drawn together by cake suitcase: dragon fruit 20-30, potato 8-12, Chinese yam 8-12, Ipomoea batatas 8-12, kudzu-vine root powder 8-12, white sand syrup 10-15, milk powder 55-65, weak strength flour 110-130, powdered sugar 40-60, carrotene custard powder 5-15, malt syrup 10-15, yellow cream 55-65, egg 20-30 and baking powder 1-2.
2. dragon fruit moon cake as claimed in claim 1, it is characterized in that, the raw material of following parts by weight drawn together by cake suitcase: dragon fruit 25, potato 10, Chinese yam 10, Ipomoea batatas 10, kudzu-vine root powder 10, white sand syrup 12, milk powder 60, weak strength flour 120, powdered sugar 50, carrotene custard powder 10, malt syrup 12, yellow cream 60, egg 25 and baking powder 1.
3. a preparation method for dragon fruit moon cake as claimed in claim 1, is characterized in that, comprise the following steps:
Step one: the making of moon cake cake skin:
A, the white sand syrup of parts by weight as claimed in claim 1 and malt syrup stirred to surface and rises without grease, add powdered sugar, stir, In Shade 10-15 days, for subsequent use;
B, dragon fruit is put into hot water blanching 2-3min, dragon fruit pericarp is cut into segment, pours beater into, add the water of its quality half, pull an oar, Vacuum Concentration is 60-65% to solid content, obtains dragon fruit extract A;
C, the Ipomoea batatas of parts by weight as claimed in claim 1, potato, Chinese yam are cleaned peeling, at ambient pressure, keep water temperature to be 80-100 DEG C of boiling 20-30min, then be 0.2MPa at pressure, steam 5-10min, naturally smash into mud to pieces after cooling, obtain pureed mixture B;
D, the root of kudzu vine is crushed to below 1cm, adopts CO
2supercritical extract, obtains kudzu root extract C;
E, mixing dragon fruit extract A, pureed mixture B and kudzu root extract C, add the milk powder of parts by weight as claimed in claim 1, weak strength flour and carrotene custard powder, sieve for subsequent use;
F, yellow cream added the mixing molasses that step a obtains, gradation pour into steps d sieve after compound, low rate mixing is even;
G, the compound covering and heat insulating film that step f is obtained, ambient temperatare puts about 3-5h, obtains cladding;
Step 2: the making of moon cake fruit filling:
Sunflower seeds 15-30 part is fried fuel-displaced, the 2-3 minute that stir-fries is added in sunflower oil after dragon fruit pulp 20-60 part being pulverized, add water 8-12 part and make puree, add stevioside 3 parts afterwards, Radix Angelicae Sinensis 2 parts, ginseng 1 part and white granulated sugar 3-8 part, infusion 30-60 minute, durian endocarp 10-20 part is added after cooling, edible organic acid 0.5-0.9 part, wax gourd Rong 10-50 part and rose paste 5-10 part, continue to boil 10-15 minute under stirring, add agar 1.2-1.8 part and edible salt 2 parts boiling in liquid, stir, after cooling, add dragon fruit internal layer pericarp 10-20 part, stir, refrigeration, obtain dragon fruit fillings,
Step 3: cladding is wrapped up dragon fruit fruit filling, cake skin is 2:8 with the ratio of fruit filling, puts into die for molding, obtains a moon biscuit;
Step 4: use water-wet oven, be preheated to 220-240 DEG C, puts into a moon biscuit, and pre-baked 10-13min, cools 2-3min after coming out of the stove naturally, brush egg;
Step 5: open hearth temperature is set, gets angry and be adjusted to 180-200 DEG C, lower thermal transfer, to 130-140 DEG C, is entered bake oven and is baked about 12-16min, control centre's temperature more than 85 DEG C;
Step 6: naturally cool, put into deoxidier, vacuum packaging.
4. a kind of dragon fruit ice cream as claimed in claim 1, is characterized in that, dragon fruit can select red heart dragon fruit or white heart dragon fruit or gold zone dragon fruit.
5. the preparation method of dragon fruit moon cake as claimed in claim 2, it is characterized in that, in step b, the condition of Vacuum Concentration is: temperature is 30-40 DEG C, and vacuum is 80-100KPa, and the time is 3-5min.
6. the preparation method of dragon fruit moon cake as claimed in claim 2, it is characterized in that, in steps d, the operating condition of supercritical extract is: temperature is 45-55 DEG C, and pressure is 30-35MPa, and the time is 2-3h.
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| CN104938580A (en) * | 2015-06-23 | 2015-09-30 | 新疆胡杨牧歌农牧科技有限公司 | Low-fat nutritional mooncake |
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| CN106235103A (en) * | 2016-07-28 | 2016-12-21 | 安徽晟鑫农业科技发展有限公司 | A kind of preparation method of easy storage Fructus Benincasae paste stuffing |
| CN106417495A (en) * | 2016-10-27 | 2017-02-22 | 新疆百富餐饮股份有限公司 | Cheese and dry cheese moon cake and preparation method thereof |
| CN106922784A (en) * | 2017-03-27 | 2017-07-07 | 陆川县人民政府招待所 | A kind of manufacture craft of lotus seed paste mooncake |
| CN107079955A (en) * | 2017-03-27 | 2017-08-22 | 陆川县人民政府招待所 | A kind of preparation method of mixed nuts roast pork moon cake |
| CN107593853A (en) * | 2017-08-29 | 2018-01-19 | 贵州馥香斋蔡氏食品有限公司 | A kind of safflower moon cake and preparation method thereof |
| CN110771654A (en) * | 2019-11-27 | 2020-02-11 | 嘉兴兰湘农业科技有限公司 | Production process of asparagus moon cake |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938580A (en) * | 2015-06-23 | 2015-09-30 | 新疆胡杨牧歌农牧科技有限公司 | Low-fat nutritional mooncake |
| CN104938580B (en) * | 2015-06-23 | 2018-07-06 | 新疆胡杨牧歌农牧科技有限公司 | Less fat nutrient type moon cake |
| CN106213513A (en) * | 2016-07-28 | 2016-12-14 | 安徽晟鑫农业科技发展有限公司 | A kind of local flavor Fructus Benincasae paste stuffing and preparation method thereof |
| CN106235103A (en) * | 2016-07-28 | 2016-12-21 | 安徽晟鑫农业科技发展有限公司 | A kind of preparation method of easy storage Fructus Benincasae paste stuffing |
| CN106417495A (en) * | 2016-10-27 | 2017-02-22 | 新疆百富餐饮股份有限公司 | Cheese and dry cheese moon cake and preparation method thereof |
| CN106922784A (en) * | 2017-03-27 | 2017-07-07 | 陆川县人民政府招待所 | A kind of manufacture craft of lotus seed paste mooncake |
| CN107079955A (en) * | 2017-03-27 | 2017-08-22 | 陆川县人民政府招待所 | A kind of preparation method of mixed nuts roast pork moon cake |
| CN107593853A (en) * | 2017-08-29 | 2018-01-19 | 贵州馥香斋蔡氏食品有限公司 | A kind of safflower moon cake and preparation method thereof |
| CN110771654A (en) * | 2019-11-27 | 2020-02-11 | 嘉兴兰湘农业科技有限公司 | Production process of asparagus moon cake |
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| CN104247742B (en) | 2017-02-15 |
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