CN104982842A - Low-sugar and low-fat matcha and lotus-seed-paste mooncake filling and processing method thereof - Google Patents
Low-sugar and low-fat matcha and lotus-seed-paste mooncake filling and processing method thereof Download PDFInfo
- Publication number
- CN104982842A CN104982842A CN201510351293.2A CN201510351293A CN104982842A CN 104982842 A CN104982842 A CN 104982842A CN 201510351293 A CN201510351293 A CN 201510351293A CN 104982842 A CN104982842 A CN 104982842A
- Authority
- CN
- China
- Prior art keywords
- lotus
- fillings
- microwave
- sugar
- low
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a processing method of low-sugar and low-fat matcha and lotus-seed-paste mooncake filling, and belongs to the technical field of health-care food processing. The method comprises the steps that lotus seeds serve as the raw material, and after microwave boiling, pulping, microwave dewatering, formula modulating, frying and packing are carried out, the lotus-seed-paste mooncake filling is formed. Auxiliary materials such as matcha, konjac glucomannan and white kidney beans are introduced, so that the health-care value, the texture, the taste and the water retaining property of the lotus-seed-paste mookcake filling are obviously enhanced and improved, and the fat content is obviously lowered. In addition, a traditional filling boiling and frying mode is replaced with a microwave processing mode, the processing time is shortened, and the energy consumption is lowered. It can be avoided that the thermal degradation happens to plant polyphenol antioxidant substances due to the long-time and high-temperature processing. The obtained mooncake filling is fresh and bright in color, fine and fluffy in texture structure, and obvious in lotus-seed-paste taste, the content of fat and sugar is far less than that of fat and sugar in traditional mooncake filling, the heat is low, and the health care value is high.
Description
Technical field
The present invention relates to the processing method that a kind of low-sugar low-fat smears tea lotus-seed paste fillings, belong to technical field of health care food, also belong to agricultural product intensive processing technical field.
Background technology
Moon cake is traditional cuisines in China's Mid-autumn Festival, and historical development is long.In long-term differentiation and development, define the moon cake of the outward appearance of each tool individual style, mouthfeel, local flavor, but due to the transformation of people's eating habit, the situation of moon cake height sugar, high fat will progressively change, and the concept of green, low fat and sugar, nutrient health becomes the theme of moon cake development.
Smearing tea is that a kind of pure natural superfine steams blue or green powder green tea, it maintains the original natural green of green tea and nutrition, pharmaceutical component to greatest extent, there are very strong superficial attractive forces and the characteristic such as affinity, solid fragrance, there is blood fat-reducing blood pressure-decreasing, dispel greasyly to help digestion, radiation proof and anti-ageing health-care efficacy of waiting for a long time, both can separate greasy, aid digestion as food materials and moon cake compatibility, local flavor and the color and luster of moon cake uniqueness can have been given again.
Konjaku glucomannan (KGM) in konjaku, it is the Typical Representative of water-soluble dietary fiber, also be one of dietary fiber that the current character found is the most excellent, its moisture holding capacity is strong especially, 80 ~ 100 times of own wt can be reached after imbibition, fill the intestines and stomach that rise and play full abdomen effect, there is fat-reducing, toxin expelling, defaecation, prevention high fat of blood, control the physiologically actives such as blood sugar.The object that the present invention adds konjac glucomannan in lotus seed paste mooncake fillings is to utilize the physico-chemical property part of konjac glucomannan to replace the effect of fat in fillings, improve the plasticity of fillings, make even tissue, mouldability is strong, the dietary fiber content of fillings can be increased in addition, guarantee the water retention property of fillings, the moon cake of high for fat high in thought of people tradition oil be made the health properties moon cake of low calorie, high dietary-fiber.
Therefore, the present invention smears the auxiliary material such as tea, konjac glucomannan by interpolation, improve lotus seed paste mooncake fillings matter structure and mouthfeel, the content of fillings protein is made to reach more than 10% by adding navy bean, select suitable processing mode, obtain high health value, lovely luster, lotus-seed paste smear tea local flavor and give prominence to, the New-type Health Care Moon Cake fillings that quality is pleasant.
Summary of the invention
Technical problem to be solved by this invention improves the defect that traditional lotus seed paste mooncake filling exists higher fatty acid high-energy, disconnects mutually with Modern consumer person nutritional need, provides a kind of low-sugar low-fat to smear the fast processing method of tea lotus seed paste mooncake fillings.This method technique is simple, production efficiency is high, product low-sugar low-fat, and health value is high, lovely luster is tempting, lotus-seed paste local flavor is given prominence to, and quality is soft good to eat.
Core process planning of the present invention is:
(1) shortening of raw material adopts the method for microwave baking, replaces traditional water boiling method, and microwave baking substantially reduces the time on the one hand, and the feed moisture content on the other hand after microwave baking reduces, and is convenient to the carrying out of next step;
(2) moisture removal of fillings, adopts microwave directly except water law, replaces the mode of heatings such as traditional electrical heating, natural gas, avoid active material in purple lotus-seed paste at high temperature to process for a long time and brown stain easily occurs, affect the quality problem of the color and luster of finished product;
(3) moon cake formula Design, konjac glucomannan dietary fiber water imbibition is strong, appropriate amount be added in moon cake, partly can replace the effect of fat in fillings, improve the plasticity of fillings, make even tissue, mouldability is strong, and make its quality fine and smooth, taste lubrication.Navy bean protein content is high, and the husky mouthfeel of beans mud Rong is strong, and chewiness is good, and interpolation navy bean mud suitable in fillings, can strengthen its nutritive value, weaken the tooth gluing sense of lotus-seed paste, the defect that biting strength is inadequate, play the effect improving mouthfeel or support; The interpolation of smearing tea gives fillings bright-coloured color and luster, peculiar flavour, and have additional nutrients health value.
Innovation of the present invention is, introduce auxiliary material and smear tea, navy bean, konjac glucomannan etc., the matter structure of lotus seed paste mooncake fillings, mouthfeel, nutritive value are obviously improved, and total amount of heat obviously reduces.Adopt the mode that microwave baking replaces conventional boil, microwave dewaters to replace tradition to fry filling mode, not only there is the advantage shortening process time, reduce energy consumption, and the oxidizing brown stain caused by long-time high-temperature process can be avoided.
Detailed description of the invention
Following concrete steps, are described further low-sugar low-fat lotus seed paste mooncake fillings processing method:
(1) lotus-seed paste makes
A. raw material is chosen and is selected that color and luster is pure white, head is full, smooth surface, do not have damaged by vermin hollow lotus seeds;
B. boiling tap water lotus-seed paste surface removing impurity is cleaned, indivedual lotus cores that artificial removal remains, in order to avoid affect product special flavour, after soaking 10h according to solid-liquid ratio 1: 5 (lotus seeds: water), heating using microwave boiling, well-done to lotus seeds;
C. cooling is sieved after the lotus-seed paste cooling of boiling, and beater is pulled an oar, and sieves, obtain lotus-seed paste mud under 80 order spiral shell sieves;
D. the microwave lotus-seed paste mud that dewaters is placed in micro-wave oven, and heating using microwave dewaters to moisture about 50%, and moisture teller measures moisture, obtains lotus-seed paste, for subsequent use.
(2) navy bean process in early stage
A. selection uniform color is removed the peel in immersion, grain is full greatly, neat, glossy, nothing is rotten in mould navy bean, and running water cleans, immersion 1d;
B. boiling heating using microwave boiling is to completely well-done;
C. beat sand to boil rear navy bean running water and be cooled to room temperature, drain moisture, beater is beaten carefully repeatedly, cross 80 mesh sieves and namely obtains navy bean mud;
D. microwave dewaters and navy bean sand is placed in micro-wave oven, and heating using microwave removing moisture content, about moisture to 30%, obtains navy bean fine bean mash.
(3) smear tea select to select with modulation dark green or blackish green, fragrance delicate fragrance is simple and elegant, matcha powder more than 1000 orders that green grass or young crops steaming, natural stone mill are milled is as food materials, according to the ratio of solid-liquid ratio 1: 20 (matcha powder: water), 50 DEG C of warm water is wetting, dissolve and be modulated into pasty state, for subsequent use.
(4) preparation of konjac glucomannan selects Glucomannan content to reach the konjaku powder of more than 90%, and according to the ratio of solid-liquid ratio 1: 25 (konjaku powder: water), 60 DEG C of warm water is wetting, stir and be modulated into glue, obtains 4% konjac glucomannan, for subsequent use.
(5) dry loose, pure white, glossiness white granulated sugar is selected in the preparation of other auxiliary materials, because white granulated sugar particle is comparatively large, fully should not mix with fillings, therefore first beat powder with tissue pulverizer before using, obtain white sugar powder for subsequent use; Sodium carboxymethylcellulose (CMC), according to the ratio of solid-liquid ratio 1: 50 (CMC: water) before using, 60 DEG C of warm water is wetting, stirring and dissolving plastic, for subsequent use.
(6) fill a prescription
Fillings main formula and lotus-seed paste 43.00g, navy bean 17.00g, matcha powder 1.20g, konjac glucomannan 4.00g, soybean salad oil 15.00g, white granulated sugar 15.00g, CMC 6.80g, fillings moisture control about 31%.
(7) frying
The bottom of a pan is coated with a small amount of grease, ready purple mashed potatoes, navy bean mud, wax gourd Rong, konjac glucomannan, xanthans is stirred, and little fiery 90 ~ 120 DEG C of fryings, stir-fry while add plant salad oil, white granulated sugar, when being 28% to moisture.Now purple sweetpotato fillings is bright-coloured darkviolet, organize fine and smooth, glossy, there is good plasticity.
(8) packaging cooling
Fillings is packed while hot, cools to obtain finished product.
Claims (2)
1. low-sugar low-fat smears a tea lotus-seed paste fillings processing method, it is characterized in that:
The present invention relates to the processing method that a kind of low-sugar low-fat smears tea lotus-seed paste fillings, belong to health food processing technique field.With lotus seeds be raw material, through boiling, beat husky, microwave dewaters, modulation of filling a prescription, frying, packaging form and smear tea lotus-seed paste fillings.The present invention introduces the auxiliary materials such as auxiliary material green tea, konjaku powder, navy bean, makes the health value of lotus seed paste mooncake fillings and matter structure, mouthfeel, water-retaining property be significantly improved and improve; In addition, adopt microwave treatment to replace conventional boil, fry filling mode, not only there is the advantage shortening process time, reduce energy consumption, and the plant polyphenol polyphenoils thermal degradation caused by long-time high-temperature process can be avoided.Gained moon cake lovely luster is bright, fine and smooth soft, the lotus-seed paste local flavor of institutional framework is obvious, and the content of grease and sugar is far below traditional mooncake fillings, and heat is low and health value is high.
2. as claimed in claim 1, step in concrete manufacturing process:
(1) lotus-seed paste makes
A. raw material is chosen and is selected that color and luster is pure white, head is full, smooth surface, do not have damaged by vermin hollow lotus seeds;
B. clean boiling ion, indivedual lotus cores that artificial removal remains, according to lotus seeds: water=1: 5 microwave boiling 5 ~ 10min;
C. cooling is sieved after the lotus-seed paste cooling of boiling, and beater is pulled an oar, and sieves, obtain lotus-seed paste mud under 80 order spiral shell sieves;
D. the microwave lotus-seed paste mud that dewaters is placed in micro-wave oven, and heating using microwave dewaters to moisture about 50%, obtains lotus-seed paste, for subsequent use.
(2) navy bean process in early stage
A. selection uniform color is removed the peel in immersion, grain is full greatly, neat, glossy, nothing is rotten in mould navy bean, and running water cleans, immersion 1d;
B. boiling is added with the microwave boiling of suitable quantity of water to completely well-done;
C. beat sand to boil rear navy bean running water and be cooled to room temperature, drain moisture, beater is beaten carefully repeatedly, cross 80 mesh sieves and namely obtains navy bean mud;
D. microwave dewaters and navy bean sand is placed in micro-wave oven, and heating using microwave removing moisture content, about moisture to 30%, obtains navy bean fine bean mash.
(3) smear tea select to select with modulation dark green or blackish green, fragrance delicate fragrance is simple and elegant, matcha powder more than 1000 orders that green grass or young crops steaming, natural stone mill are milled is as food materials, according to the ratio of solid-liquid ratio 1: 20 (matcha powder: water), 50 DEG C of warm water is wetting, dissolve and be modulated into pasty state, for subsequent use.
(4) preparation of konjac glucomannan selects Glucomannan content to reach the konjaku powder of more than 90%, and according to the ratio of solid-liquid ratio 1: 25 (konjaku powder: water), 60 DEG C of warm water is wetting, stir and be modulated into glue, obtains 4% konjac glucomannan, for subsequent use.
(5) dry loose, pure white, glossiness white granulated sugar is selected in the preparation of other auxiliary materials, because white granulated sugar particle is comparatively large, fully should not mix with fillings, therefore first beat powder with tissue pulverizer before using, obtain white sugar powder for subsequent use; Sodium carboxymethylcellulose (CMC), according to the ratio of solid-liquid ratio 1: 50 (CMC: water) before using, 60 DEG C of warm water is wetting, stirring and dissolving plastic, for subsequent use.
(6) fill a prescription
Fillings main formula and lotus-seed paste 43.00g, navy bean 17.00g, matcha powder 1.20g, konjac glucomannan 4.00g, soybean salad oil 15.00g, white granulated sugar 15.00g, CMC 6.80g, fillings moisture control about 31%.
(7) frying
The bottom of a pan is coated with a small amount of grease, ready purple mashed potatoes, navy bean mud, wax gourd Rong, konjac glucomannan, xanthans is stirred, and little fiery 90 ~ 120 DEG C of fryings, stir-fry while add plant salad oil, white granulated sugar, when being 28% to moisture.Now purple sweetpotato fillings is bright-coloured darkviolet, organize fine and smooth, glossy, there is good plasticity.
(8) packaging cooling
Fillings is packed while hot, cools to obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510351293.2A CN104982842A (en) | 2015-06-24 | 2015-06-24 | Low-sugar and low-fat matcha and lotus-seed-paste mooncake filling and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510351293.2A CN104982842A (en) | 2015-06-24 | 2015-06-24 | Low-sugar and low-fat matcha and lotus-seed-paste mooncake filling and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104982842A true CN104982842A (en) | 2015-10-21 |
Family
ID=54294855
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510351293.2A Pending CN104982842A (en) | 2015-06-24 | 2015-06-24 | Low-sugar and low-fat matcha and lotus-seed-paste mooncake filling and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104982842A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394651A (en) * | 2015-12-05 | 2016-03-16 | 许昌学院 | Method for processing low-calorie purple potato and konjac moon cake filling |
| CN105532805A (en) * | 2015-11-28 | 2016-05-04 | 南陵百绿汇农业科技有限公司 | Lotus seed paste and tea crisp cake production method |
| CN106174502A (en) * | 2016-07-18 | 2016-12-07 | 安徽闻香清真食品有限公司 | A kind of Radix Panacis Quinquefolii flour cake stuffing material and preparation method thereof |
| CN110558405A (en) * | 2019-09-24 | 2019-12-13 | 贵州阳春白雪茶业有限公司 | processing method of tea powder used as moon cake stuffing |
| CN111066847A (en) * | 2019-12-30 | 2020-04-28 | 玛士撒拉（上海）医疗科技有限公司 | Low GI (glycemic index) moon cake suitable for diabetics and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313689A (en) * | 2007-06-01 | 2008-12-03 | 田丰 | Moon cake and preparation method |
| CN101700045A (en) * | 2009-10-31 | 2010-05-05 | 江苏远鸿食品有限公司 | Preparing method of lotus paste puff pastry |
| CN102266000A (en) * | 2011-08-04 | 2011-12-07 | 广东省农业科学院农业生物技术研究所 | Low-fat moon cake stuffing and preparation method thereof |
| CN102318654A (en) * | 2011-05-28 | 2012-01-18 | 福建农林大学 | Nutrition health care moon cake and preparation method thereof |
-
2015
- 2015-06-24 CN CN201510351293.2A patent/CN104982842A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313689A (en) * | 2007-06-01 | 2008-12-03 | 田丰 | Moon cake and preparation method |
| CN101700045A (en) * | 2009-10-31 | 2010-05-05 | 江苏远鸿食品有限公司 | Preparing method of lotus paste puff pastry |
| CN102318654A (en) * | 2011-05-28 | 2012-01-18 | 福建农林大学 | Nutrition health care moon cake and preparation method thereof |
| CN102266000A (en) * | 2011-08-04 | 2011-12-07 | 广东省农业科学院农业生物技术研究所 | Low-fat moon cake stuffing and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 代德雄: "莲蓉馅料的加工操作要点", 《农家科技》 * |
| 文波: "低脂广式莲蓉月饼中油脂替代品的筛选与复合配方优化", 《《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
| 牛国平 王森编著: "《酱料大王-美味秘籍 省时省力》", 31 January 2014, 青岛出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105532805A (en) * | 2015-11-28 | 2016-05-04 | 南陵百绿汇农业科技有限公司 | Lotus seed paste and tea crisp cake production method |
| CN105394651A (en) * | 2015-12-05 | 2016-03-16 | 许昌学院 | Method for processing low-calorie purple potato and konjac moon cake filling |
| CN106174502A (en) * | 2016-07-18 | 2016-12-07 | 安徽闻香清真食品有限公司 | A kind of Radix Panacis Quinquefolii flour cake stuffing material and preparation method thereof |
| CN110558405A (en) * | 2019-09-24 | 2019-12-13 | 贵州阳春白雪茶业有限公司 | processing method of tea powder used as moon cake stuffing |
| CN111066847A (en) * | 2019-12-30 | 2020-04-28 | 玛士撒拉（上海）医疗科技有限公司 | Low GI (glycemic index) moon cake suitable for diabetics and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101617790A (en) | Ginger cake and manufacturing method thereof | |
| CN104982842A (en) | Low-sugar and low-fat matcha and lotus-seed-paste mooncake filling and processing method thereof | |
| CN102379351A (en) | Yellow soybean curd processing method | |
| CN104905324A (en) | A flavored walnut kernel and a processing method thereof | |
| CN105394651A (en) | Method for processing low-calorie purple potato and konjac moon cake filling | |
| CN103211155A (en) | Coarse cereal cake containing durian and sweet-scented osmanthus | |
| CN103652968A (en) | Spicy floured mutton kebabs and preparation method thereof | |
| CN108095004A (en) | One cultivates peanut beef paste and preparation method thereof | |
| CN102106561A (en) | Hot-pot beef and preparing method thereof | |
| KR101685458B1 (en) | Manufacturing method for a healthy soybean paste using natural material | |
| CN107252075A (en) | A kind of preparation method of clearing heat and removing internal heat sunflower seed | |
| KR101725635B1 (en) | Tea using the artichokes And the manufacturing method | |
| CN103431063A (en) | Bean roll and manufacturing method thereof | |
| CN102715497A (en) | Fragrant and emerald green spicy seasoning sauce and making method thereof | |
| CN102499382A (en) | Processing method of chicken with ginseng and chestnuts | |
| CN107156807A (en) | The manufacture craft of mushroom enzyme food | |
| CN105767941A (en) | Pteridium aquilinum flavored pomfret cake preparation method | |
| CN112352911A (en) | Health-preserving glutinous rice cake and making process thereof | |
| CN101491356B (en) | Processing method of gen-seng kiskatom | |
| CN104365746A (en) | Apple vinegar biscuit capable of moistening skin | |
| CN103504222A (en) | Brewing instant pea meal and preparation method thereof | |
| CN107048303A (en) | A kind of preparation method of peony seeds melon seeds | |
| CN106689303A (en) | Tamarind pulp-flavored Madeleine | |
| CN106256235A (en) | The culinary art manufacture method of Pericarpium Zanthoxyli mutton chop meal | |
| CN105231356A (en) | Colla corii asini purple potato chips capable of replenishing blood |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151021 |
|
| WD01 | Invention patent application deemed withdrawn after publication |