CN104273193A

CN104273193A - Sugar-free five-kernel mooncake and manufacturing method thereof

Info

Publication number: CN104273193A
Application number: CN201410455762.0A
Authority: CN
Inventors: 魏书元
Original assignee: Qingdao Hi Tech Patent Technology Transfer Platform Co Ltd
Current assignee: Qingdao Hi Tech Patent Technology Transfer Platform Co Ltd
Priority date: 2014-09-10
Filing date: 2014-09-10
Publication date: 2015-01-14

Abstract

The invention discloses a sugar-free five-kernel mooncake and a manufacturing method thereof. The product belongs to the field of food. The sugar-free five-kernel mooncake uses walnut kernels, pinenut kernels, peanut kernels, sunflower kernels, pumpkin kernels, black sesame, egg white and sugar, maltitol, tangerine peel, glutinous rice flour, vegetable oil, sugar-free mooncake syrup, edible alkali, sodium stearyl lactate and water as raw materials; the finished product of the sugar-free five-kernel mooncake is prepared by preparing stuffing, preparing a wrapper, encrusting and forming, baking and carrying out cooling and packaging; the sugar-free five-kernel mooncake has the characteristics of simple process and convenience of raw material sources, utilizes the egg white and sugar and the maltitol to replace cane sugar and rock candies, which are used for making a conventional Five-kernel mooncake, and is more healthy to eat.

Description

A kind of sugar-free five-kernel moon cake and preparation method thereof

Technical field

The invention belongs to field of food, specifically a kind of sugar-free five-kernel moon cake and preparation method thereof.

Background technology

Five-kernel moon cake is the most famous in various moon cake, gains the name because there being various famous and precious benevolence in filling, and the benevolence of use can be chosen according to the factor in the needs made and cost two in above-mentioned more than ten kinds of benevolence, this moon cake is cydariform, decorative pattern and writing clear, shape rectify, not broken skin, does not give the game away, and corner is clearly demarcated, surface is golden yellow, without white point, uniform color, has greasy luster, edge is ivory white, bottom surface brownish red; Its batching is fastidious, the thin filling of skin is many, delicious good to eat, not easily broken, be easy to carry, long fresh-keeping period, and taste is fragrant and sweet, and soft band shortcake, having multiple nut fragrance, is one of fine work in syrup skin moon cake.But traditional five-kernel moon cake belongs to sweet food, human body takes in the high food of too much sugar content, easily causes body obesity, and the patient suffering from diabetes cannot eat; In addition, traditional five-kernel moon cake only focuses on configuration design and mouthfeel collocation mostly, is worth too much does not study moon cake idiotrophic, and therefore the nutritive value of traditional mooncake need to improve.

Summary of the invention

For the deficiency that prior art exists, technical problem to be solved by this invention is, provides the sugar-free five-kernel moon cake of everybody edible a kind of, rich in nutritive value.

For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of raw material of sugar-free five-kernel moon cake comprises, and walnut kernel 8%, SEMEN PINI KORAIENSIS 8%, shelled peanut 8%, sunflower seeds kernel 8%, pumpkin seeds benevolence 8%, Semen sesami nigrum 6%, protein sugar 4%, maltitol 6%, dried orange peel 2%, glutinous rice flour 8%, vegetable oil 2%, sugar-free moon-cake syrup 11%, dietary alkali 1%, stearoyl lactate 1%, water are appropriate;

A preparation method for five-kernel moon cake, is made up of following steps:

(1) filling processed: the walnut kernel of formula ratio, SEMEN PINI KORAIENSIS, shelled peanut, sunflower seeds kernel, pumpkin seeds benevolence, Semen sesami nigrum, dried orange peel are sent in baking box and toast 5-6 minute at 150 DEG C-160 DEG C, then all shreds with cutter; The glutinous rice flour of formula ratio is fried in pot, then with after the protein sugar of formula ratio, maltitol, vegetable oil mixing mix thoroughly, then add walnut kernel, SEMEN PINI KORAIENSIS, shelled peanut, sunflower seeds kernel, pumpkin seeds benevolence, Semen sesami nigrum, dried orange peel chopping mixture and appropriate water, stir continuously;

(2) skin processed: the glutinous rice flour of formula ratio, sugar-free moon-cake syrup, dietary alkali, stearoyl lactate are sent into container, add water appropriate after blending stir, and becomes dough, then by seal of vessel, standing 40 minutes;

(3) split by dough, Gan Cheng garden thin skin shape, carries out faric shaping, weight ratio is in filling: the ratio of skin=7:3 packs into drum type, then send into baking oven, the temperature in baking oven middle level is adjusted to 160 DEG C-170 DEG C, baking time is get product after within 30-40 minute, taking out cooling.

The invention has the beneficial effects as follows: have that technique is simple, raw material sources feature easily, utilize protein sugar and maltitol to replace tradition cake in May to make sucrose used and rock sugar, edible more healthy.

Detailed description of the invention

Below in conjunction with specific embodiment, the present invention is described in further details;

(1) filling processed: the walnut kernel 8% of formula ratio, SEMEN PINI KORAIENSIS 8%, shelled peanut 8%, sunflower seeds kernel 8%, pumpkin seeds benevolence 8%, Semen sesami nigrum 6%, dried orange peel 2% are sent in baking box and toasted 6 minutes at 150 DEG C, then all shreds with cutter; The glutinous rice flour 8% of formula ratio is fried in pot, then mix thoroughly after mixing with the protein sugar 4% of formula ratio, maltitol 6%, vegetable oil 2%, then add walnut kernel, SEMEN PINI KORAIENSIS, shelled peanut, sunflower seeds kernel, pumpkin seeds benevolence, Semen sesami nigrum, dried orange peel chopping mixture and appropriate water, stir continuously;

(2) skin processed: the glutinous rice flour of formula ratio, sugar-free moon-cake syrup 11%, dietary alkali 1%, stearoyl lactate 1% are sent into container, add water appropriate after blending stir, and becomes dough, then by seal of vessel, standing 40 minutes;

(3) split by dough, Gan Cheng garden thin skin shape, carry out faric shaping, weight ratio is in filling: the ratio of skin=7:3 packs into drum type, then sends into baking oven, and the temperature in baking oven middle level is adjusted to 160 DEG C, and baking time is get product after within 40 minutes, taking out cooling.

Claims

1. a sugar-free five-kernel moon cake, it is characterized in that, raw material comprises, and walnut kernel 8%, SEMEN PINI KORAIENSIS 8%, shelled peanut 8%, sunflower seeds kernel 8%, pumpkin seeds benevolence 8%, Semen sesami nigrum 6%, protein sugar 4%, maltitol 6%, dried orange peel 2%, glutinous rice flour 8%, vegetable oil 2%, sugar-free moon-cake syrup 11%, dietary alkali 1%, stearoyl lactate 1%, water are appropriate.

2. according to the preparation method of a kind of sugar-free five-kernel moon cake described in claim 1, it is characterized in that: step (1) filling processed: the walnut kernel of formula ratio, SEMEN PINI KORAIENSIS, shelled peanut, sunflower seeds kernel, pumpkin seeds benevolence, Semen sesami nigrum, dried orange peel are sent in baking box and toast 5-6 minute at 150 DEG C-160 DEG C, then all shreds with cutter; The glutinous rice flour of formula ratio is fried in pot, then with after the protein sugar of formula ratio, maltitol, vegetable oil mixing mix thoroughly, then add walnut kernel, SEMEN PINI KORAIENSIS, shelled peanut, sunflower seeds kernel, pumpkin seeds benevolence, Semen sesami nigrum, dried orange peel chopping mixture and appropriate water, stir continuously; Step (2) skin processed: the glutinous rice flour of formula ratio, sugar-free moon-cake syrup, dietary alkali, stearoyl lactate are sent into container, add water appropriate after blending stir, and becomes dough, then by seal of vessel, standing 40 minutes; Dough is split by step (3), and Gan Cheng garden thin skin shape, carries out faric shaping, weight ratio is in filling: the ratio of skin=7:3 packs into drum type, then send into baking oven, the temperature in baking oven middle level is adjusted to 160 DEG C-170 DEG C, baking time is get product after within 30-40 minute, taking out cooling.