CN104855780A - Syrup for low-sugar mooncakes - Google Patents

Syrup for low-sugar mooncakes Download PDF

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Publication number
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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CN
China
Prior art keywords
syrup
starch
sugar
white granulated
parts
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.)
Pending
Application number
CN201510358505.XA
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Chinese (zh)
Inventor
邓正中
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
XICHANG ZHENGZHONG FOOD CO Ltd
Original Assignee
XICHANG ZHENGZHONG FOOD CO Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by XICHANG ZHENGZHONG FOOD CO Ltd filed Critical XICHANG ZHENGZHONG FOOD CO Ltd
Priority to CN201510358505.XA priority Critical patent/CN104855780A/en
Publication of CN104855780A publication Critical patent/CN104855780A/en
Pending legal-status Critical Current

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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

Low-sugar mooncake syrup
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.
CN201510358505.XA 2015-06-26 2015-06-26 Syrup for low-sugar mooncakes Pending CN104855780A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510358505.XA CN104855780A (en) 2015-06-26 2015-06-26 Syrup for low-sugar mooncakes

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510358505.XA CN104855780A (en) 2015-06-26 2015-06-26 Syrup for low-sugar mooncakes

Publications (1)

Publication Number Publication Date
CN104855780A true CN104855780A (en) 2015-08-26

Family

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Family Applications (1)

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CN201510358505.XA Pending CN104855780A (en) 2015-06-26 2015-06-26 Syrup for low-sugar mooncakes

Country Status (1)

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CN (1) CN104855780A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

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Title
张卫东: "月饼用糖浆的研究", 《江南大学硕士学位论文》 *
杜连启主编: "《马铃薯食品加工技术》", 30 June 2007, 金盾出版社 *
粮食大辞典编辑委员会编: "《粮食大辞典》", 28 February 2009, 中国物资出版社 *
钟志惠主编: "《中式糕点生产技术与配方》", 30 April 2009, 化学工业出版社 *
陈有毅 等: "《现代点心制作技术》", 29 February 2012, 机械工业出版社 *

Cited By (5)

* Cited by examiner, † Cited by third party
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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