CN104855780A - Syrup for low-sugar mooncakes - Google Patents
Syrup for low-sugar mooncakes Download PDFInfo
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- CN104855780A CN104855780A CN201510358505.XA CN201510358505A CN104855780A CN 104855780 A CN104855780 A CN 104855780A CN 201510358505 A CN201510358505 A CN 201510358505A CN 104855780 A CN104855780 A CN 104855780A
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- syrup
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Abstract
The invention relates to syrup for low-sugar mooncakes, and solves the problems that traditional syrup for mooncakes is high in content and poor in stability, and the mooncakes containing syrup are relatively rough in peel. The syrup comprises the following components in parts by weight: 100 parts of white granulated sugar, 15-30 parts of maltodextrin, 8-15 parts of starch, 0.5-1.5 parts of lemon, and 80-150 parts of water. The preparation process of the syrup comprises the following steps: 1) adding water in a stirring pot; 2) uniformly dissolving starch into the stirring pot, and heating; 3) adding white granulated sugar after starch is well-done, continuously heating, and adding lemon slices; 4) adding maltodextrin after white granulated sugar are dissolved, and continuously heating; 5) after the solution is boiled, slowly decocting with small fire, and removing from heat after the decocting temperature reaches 104-108 DEG C; 6) cooling, barreling and obtaining the finished product.
Description
technical field:
The present invention is relevant with the syrup for moon cake.
background technology:
Traditional syrup white granulated sugar for moon cake, citric acid are that raw material makes, and sugared content is high, poor stability, uses the moon cake cake skin of this syrup more coarse.
summary of the invention:
The object of this invention is to provide a kind of sugared content low, stability is high, uses the low-sugar mooncake syrup that the moon cake cake skin of this syrup is thin.
The present invention is achieved in that
Low-sugar mooncake syrup, its component and consumption as follows: weight portion
White granulated sugar 100,
Maltodextrin 15-30,
Starch 8-15,
Lemon 0.5-1.5,
Water 80-150.
Its step of preparation process is as follows:
1) water joined stir in pot,
2) pot is stirred in startup, by starch, is dissolved in uniformly and stirs in pot, and starts heating,
3) after treating that starch is well-done, add white granulated sugar, continue heating, and add lemon tablet,
4) after treating that white granulated sugar dissolves, add maltodextrin, continue heating,
5) after solution boiling, use little fire instead and endure slowly, boil when temperature reaches 104 DEG C ~ 108 DEG C off the pot,
6) cool, barrelling, finished product.
Advantage of the present invention is as follows:
1. having broken traditional mooncake is only the method that raw material makes moon-cake syrup with white granulated sugar and citric acid, change the content of moon cake sugar, allow moon cake can meet the demand of some consumers to low sugar, make moon cake product category abundanter, allow consumer have more selection.
2. first starch is incorporated in the making of moon-cake syrup.Starch adds wherein, after its gelatinization, form dense thick transparent liquid, so he replaces part syrup in syrup boils, because white sugar syrup is also clear viscous, and starch more thickens the soup, more transparent, so instead of the effect of white sugar, its transparency is better simultaneously, so the syrup made has penetrating sense more, allow moon cake tool cause the beautiful sceneries of appetite, improve product quality.
The sugared content of starch, is nothing like white sugar simultaneously, so play the effect reducing moon-cake syrup sugar content.
3. first maltodextrin is incorporated in moon-cake syrup making.Maltodextrin adds wherein, after its gelatinization, form dense thick transparent liquid, so he replaces part syrup in syrup boils, because white sugar syrup is also clear viscous, and maltodextrin more thickens the soup, more transparent, so instead of the effect of white sugar, its transparency is better simultaneously, so the syrup made has penetrating sense more, allow moon cake tool cause the beautiful sceneries of appetite, improve product quality.
The sugared content of maltodextrin, is nothing like white sugar simultaneously, so play the effect reducing moon-cake syrup sugar content.Maltodextrin, inherently thickener, water-loss reducer.
4. first overall for moon-cake syrup sugared content is reduced by 30% ~ 45%.
In the present invention, instead of the total amount of white sugar between 30% ~ 45% with starch, maltodextrin, naturally reduce its sugared content.
5. break the usage ratio of moon-cake syrup in moon cake wrapper, the present invention and flour are than the highest ratio that can reach 5:4, and moon cake setting is stable.Traditional moon-cake syrup and flour ratio are within 5:3, otherwise moon cake is difficult to setting.
6. create moon-cake syrup than the more difficult founding of traditional method, deposit more stable characteristic, because white sugar is after adding conversion, when syrup is agitated or transformation time is inadequate, easily there is the situation of founding, and after present invention adds starch and maltodextrin, once being that original sugared content wherein reduces, advantageously in the conversion of sugar.Two is the protections of physics thickness due to both, substantially unaffected.
Same boiling method, conventional method uses white sugar entirely, and the present invention has added the syrup of starch and maltodextrin, leaves standstill 6 months, or stirs syrup more than 5 times after cooling, full white sugar just have founding phenomenon, and added the just still constant of starch and maltodextrin.
7. use this syrup moon cake cake skin finer and smoother, there is penetrating sense, make product to taste.Due to the thickening power of starch and maltodextrin, so the present invention's flour use amount in musculus cutaneus will reduce, cause transparency material in musculus cutaneus more, naturally more well-illuminated, and syrup is originally transparent and is smooth, so when flour reduces, just more aobvious sliding brush.
detailed description of the invention:
Embodiment 1:
Low-sugar mooncake syrup, its component and consumption as follows: kg
White granulated sugar 100,
Maltodextrin 15,
Starch 8,
Lemon 0.5,
Water 80.
Its step of preparation process is as follows:
1) by drinking water, join in clean automatic stirring pot,
2) pot is stirred in startup, by starch, is dissolved in uniformly and stirs in pot, and starts heating,
3) after treating that starch is well-done, add white granulated sugar, continue heating, and add lemon,
4) after treating that white granulated sugar dissolves, add maltodextrin, continue heating,
5) after solution boiling, use little fire instead and endure slowly, boil when temperature reaches 104 DEG C off the pot,
6) cool, barrelling, finished product.
Embodiment 2:
Low-sugar mooncake syrup, it is characterized in that its component and consumption as follows: kg
White granulated sugar 100,
Maltodextrin 30,
Starch 15,
Lemon 1.5,
Water 150.
Its step of preparation process is as follows:
1) by drinking water, join in clean automatic stirring pot,
2) pot is stirred in startup, by starch, is dissolved in uniformly and stirs in pot, and starts heating,
3) after treating that starch is well-done, add white granulated sugar, continue heating, and add lemon,
4) after treating that white granulated sugar dissolves, add maltodextrin, continue heating,
5) after solution boiling, use little fire instead and endure slowly, boil when temperature reaches 108 DEG C off the pot,
6) cool, barrelling, finished product.
Embodiment 3:
Low-sugar mooncake syrup, it is characterized in that its component and consumption as follows: kg
White granulated sugar 100,
Maltodextrin 24,
Starch 11,
Lemon 1,
Water 120.
Its step of preparation process is as follows:
1) by drinking water, join in clean automatic stirring pot,
2) pot is stirred in startup, by starch, is dissolved in uniformly and stirs in pot, and starts heating,
3) after treating that starch is well-done, add white granulated sugar, continue heating, and add lemon,
4) after treating that white granulated sugar dissolves, add maltodextrin, continue heating,
5) after solution boiling, use little fire instead and endure slowly, boil when temperature reaches 106 DEG C off the pot,
6) cool, barrelling, finished product.
Claims (1)
1. low-sugar mooncake syrup, it is characterized in that its component and consumption as follows: weight portion, white granulated sugar 100, maltodextrin 15-30, starch 8-15, lemon 0.5-1.5, water 80-150, its step of preparation process is as follows: 1) joined by water and stir in pot, 2) starch is dissolved in uniformly stirs in pot, heating, 3) after treating that starch is well-done, add white granulated sugar, continue heating, and add lemon tablet, 4) after treating that white granulated sugar dissolves, add maltodextrin, continue heating, 5) after solution boiling, use little fire instead to endure slowly, boil when temperature reaches 104 DEG C ~ 108 DEG C off the pot, 6: cooling, barrelling, finished product.
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CN201510358505.XA CN104855780A (en) | 2015-06-26 | 2015-06-26 | Syrup for low-sugar mooncakes |
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CN201510358505.XA CN104855780A (en) | 2015-06-26 | 2015-06-26 | Syrup for low-sugar mooncakes |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106235299A (en) * | 2016-07-29 | 2016-12-21 | 玉林市孝坚食品有限公司 | A kind of low-sugar mooncake syrup and preparation method thereof |
CN108294118A (en) * | 2017-01-11 | 2018-07-20 | 统企业股份有限公司 | Syrup cream and preparation method thereof |
CN109567152A (en) * | 2018-12-24 | 2019-04-05 | 西昌市正中食品有限公司 | A kind of low-sugar mooncake syrup and preparation method thereof |
CN109965065A (en) * | 2019-04-26 | 2019-07-05 | 禹城市恒溢生物科技有限公司 | A kind of low sweet sugar slurry and preparation method thereof |
Citations (4)
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CN102823801A (en) * | 2012-10-08 | 2012-12-19 | 新沂市恒惠淀粉糖有限公司 | Preparation method of sugar-free moon-cake syrup |
CN103250765A (en) * | 2013-05-13 | 2013-08-21 | 张家界金鲵生物工程股份有限公司 | Giant salamander moon cake and manufacturing method thereof |
CN103652544A (en) * | 2012-09-16 | 2014-03-26 | 新沂市恒惠淀粉糖有限公司 | Boiling method for Cantonese moon cake syrup |
CN104663834A (en) * | 2015-03-09 | 2015-06-03 | 广西健美乐食品有限公司 | Seafood moon cake and preparation method thereof |
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2015
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Patent Citations (4)
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CN103652544A (en) * | 2012-09-16 | 2014-03-26 | 新沂市恒惠淀粉糖有限公司 | Boiling method for Cantonese moon cake syrup |
CN102823801A (en) * | 2012-10-08 | 2012-12-19 | 新沂市恒惠淀粉糖有限公司 | Preparation method of sugar-free moon-cake syrup |
CN103250765A (en) * | 2013-05-13 | 2013-08-21 | 张家界金鲵生物工程股份有限公司 | Giant salamander moon cake and manufacturing method thereof |
CN104663834A (en) * | 2015-03-09 | 2015-06-03 | 广西健美乐食品有限公司 | Seafood moon cake and preparation method thereof |
Non-Patent Citations (5)
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张卫东: "月饼用糖浆的研究", 《江南大学硕士学位论文》 * |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106235299A (en) * | 2016-07-29 | 2016-12-21 | 玉林市孝坚食品有限公司 | A kind of low-sugar mooncake syrup and preparation method thereof |
CN108294118A (en) * | 2017-01-11 | 2018-07-20 | 统企业股份有限公司 | Syrup cream and preparation method thereof |
CN108294118B (en) * | 2017-01-11 | 2021-08-10 | 统一企业股份有限公司 | Syrup cream and preparation method thereof |
CN109567152A (en) * | 2018-12-24 | 2019-04-05 | 西昌市正中食品有限公司 | A kind of low-sugar mooncake syrup and preparation method thereof |
CN109965065A (en) * | 2019-04-26 | 2019-07-05 | 禹城市恒溢生物科技有限公司 | A kind of low sweet sugar slurry and preparation method thereof |
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Application publication date: 20150826 |
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