CN105165988A - Normal-temperature snowy mooncake and manufacturing method thereof - Google Patents

Normal-temperature snowy mooncake and manufacturing method thereof Download PDF

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Publication number
CN105165988A
CN105165988A CN201510683790.2A CN201510683790A CN105165988A CN 105165988 A CN105165988 A CN 105165988A CN 201510683790 A CN201510683790 A CN 201510683790A CN 105165988 A CN105165988 A CN 105165988A
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CN
China
Prior art keywords
cake
temperature
room
skin
moon
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Pending
Application number
CN201510683790.2A
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Chinese (zh)
Inventor
邬海雄
张延杰
蔡晓燕
李敏
胡志高
夏雨
吴惠婵
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JUXIANGYUAN HEALTH FOOD (ZHONGSHAN) CO Ltd
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JUXIANGYUAN HEALTH FOOD (ZHONGSHAN) CO Ltd
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Priority to CN201510683790.2A priority Critical patent/CN105165988A/en
Publication of CN105165988A publication Critical patent/CN105165988A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/18Carbohydrates
    • A21D2/181Sugars or sugar alcohols
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24Organic nitrogen compounds
    • A21D2/26Proteins
    • A21D2/264Vegetable proteins
    • A21D2/266Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material

Abstract

The invention relates to a normal-temperature snowy mooncake and a manufacturing method thereof. The normal-temperature snowy mooncake comprises pie dough and pie filling, wherein the pie dough comprises the following main raw materials: flour, maltodextrin, soybean isolate protein, corn flour and malt syrup; the pie filling comprises the following main raw materials: lotus seed, red beans, fingered citron and rosa rugosa; the raw materials of the pie dough are sequentially added in proportion to be stirred, whipped and blended to obtain soft, fine and white dough relatively easy to shape, and fingered citron filling with a special flavor is embedded into the dough. The normal-temperature snowy mooncake provided by the invention is white in appearance; the filling is dark brown, and has both a special fragrance of fingered citron fruit and a pleasant and comfortable fragrance of the rosa rugosa; the normal-temperature snowy mooncake is soft, wet, palatable and not greasy, and contains higher protein content, lower energy and sweetness, and the shelf time is 90 days.

Description

A kind of room-temperature snow skin moon and preparation method thereof
Background technology
Snowy mooncakes pass from Hong Kong at first and come.The eighties in 20th century, snowy mooncakes are sold in Hongkong market, only have a pastry shop to release at that time.Make the main cause of " snowy mooncakes " be the production method of its confrontational guang-type moon cake, the syrup all boiled by granulated sugar because of all traditional guang-type moon cakes does skin, and color is golden yellow.And the primary raw material of snowy mooncakes is glutinous rice, the moon cake outward appearance made is white, is preserve in household freezer, still needs stored refrigerated when selling.
Even to this day ice rind product has differed widely in the past with same.Skin makes with wide variety of different types of starch.Ice rind filling is also progressive a lot, use cream instead, fry Green bean paste and fruit filling, manufacture craft is also faric by making automatic machine by hand, triple bags of filling in filling can be realized, filling can be bird's nest, various fruit muddy and traditional various mash stuffings etc., and style change realizes mainly through the change of taste, outward appearance and packaging.
Snowy mooncakes are more and more ripe, and about there is the occupation rate of more than 10% share in market till now by the original occupation rate close to zero, and annual also in continuous lifting, and market also has sizable space.The general sugar of traditional moon cake is many, oil is many, and consumer more and more calls more fashion, health, delicious series products is met the need of market.
Summary of the invention
The object of the invention is to the deficiency overcoming existing product, room-temperature snow skin moon of a kind of low-sugar low-fat high protein and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A kind of room-temperature snow skin moon, it is characterized in that comprising cake skin and fillings, the raw material of described cake skin is made up of following component by weight, Self-raising flour 1 part, maltodextrin 0.12 part, soybean isolate protein powder 0.08 part, corn flour 0.04 part, malt syrup 0.9 part, cake oil 0.02 part, salad oil 0.02 part, white butter 0.06 part; The raw material of described cake filling is made up of following component by weight, lotus seeds and red bean add up to 10 parts, 2 parts, Buddha's hand jam or bergamot fruit grain 1.5 parts, bitter edible plant common vetch pollen 0.25 part, malt syrup 10 parts, 1 part, brown sugar, FOS 1 part, neokestose 1 part, vegetable oil 2 parts.
The preparation method of cake skin described above is as follows: by salad oil, white butter, beating of cake oil; Add the malt syrup after being pre-mixed standing 0.5h and soybean isolate protein powder mixture, beat to pure white; Add Self-raising flour, maltodextrin, corn flour, stir; Leave standstill 1 hours, for subsequent use.
The preparation method of cake filling described above is as follows: by lotus seeds and red bean cleaning; add poach to continuous rotten, dehydration, adds malt syrup, brown sugar, FOS, neokestose, vegetable oil; feed in raw material while be stirred to evenly; fry about 3 ~ 3.5h with interlayer steam cooker 150 ~ 190 DEG C, add Buddha's hand jam or bergamot fruit grain, be cooled to about 100 DEG C; then to moisture content 23%; add bitter edible plant common vetch pollen, continue to stir and can cease fire, cool for subsequent use.
The preparation method of Buddha's hand jam described above or bergamot fruit grain is as follows:
1) prepare pulp, get bergamot fruit 10 parts and make pulp, go out pulp blanching enzyme;
2) pulp sclerosis is within brewed 2 hours, make it sclerosis in the mixed solution made of 0.2%CaCl2 and 0.3% citric acid in mass percent under normal temperature;
3) sugar wine is pickled, with 5 parts, clear water, granulated sugar 5 parts, and 52 ° little olive bitter edible plant common vetch wine 0.06 part, honey 1 part is mixed with sugar wine mixed liquor, and 15 DEG C of constant temperature pickle 48h;
4) dry, little of about moisture content 15% by 65 DEG C of heated-air dryings 12;
5) dried pulp is beaten into mud and makes Buddha's hand jam; Or be cut into fruit grain by knife.
The preparation method of bitter edible plant common vetch pollen described above is as follows: get fresh bitter edible plant common vetch flower, be placed in drying box, adopt 45 ~ 50 DEG C of heated-air dryings 5 ~ 8 hours through cleaning, dry to water content about 5%, pulverize stand-by.
The weight ratio of cake skin described above and fillings is 3 ~ 5:5 ~ 7.
The weight ratio of cake skin described above and fillings is 3:7.
A preparation method for room-temperature snow skin moon, is characterized in that: by the cake skin as described in as arbitrary in claim 1 to 7 and cake filling through faric, shaping, balance, bake, cool, packaging process is made into room-temperature snow skin moon.
Face fire 160 ~ 170 DEG C when baking described above, the fire in a stove before fuel is added 175 DEG C, 14 ~ 18 minutes time.
Compared with prior art, the invention has the beneficial effects as follows:
1, the primary raw material of traditional snowy mooncakes is glutinous rice, preserve in household freezer, need stored refrigerated when selling, the starch-containing height of glutinous rice goods, during storage can there is ordering rearrangement in the microstructure of starch, crystallization is formed gradually and increases, cause goods aging, bring back to life, hardening, eating mouth feel is poor, and wheaty flavor thickens, shelf-life, usually at about 30 days, has therefore perplexed follow-up storage, circulation and sale.Room-temperature snow skin moon of the present invention changes traditional cake skin batching, namely with the grease of maltodextrin, soybean protein isolate, corn flour Substitute For Partial and sugar, increases albumen fat reducing and subtracts sugar, the cake outward appearance made is in white, product has lower energy and sugariness, 90 days shelf-lifves, not easily aging.
2, the present invention adds nutritive value and the health care that soybean protein isolate significantly improves normal temperature cake skin moon cake.It is rich in 8 kinds of essential amino acids of needed by human body, be described as " magical meat ", there is again the title of " green cow's milk ", " Tanaka's meat ", containing mineral matters such as a large amount of essential fatty acid useful to health, phosphatide and abundant calcium, phosphorus, and not containing cholesterol, it plays an important role to the life and health maintaining the mankind.
3, malt syrup, brown sugar, FOS, neokestose compatibility is used to combine in boiling Buddha's hand lotus paste, Buddha's hand sweetened bean paste fillings.Find in practice, the matched combined of four kinds of glycoconjugates compensate for respective shortcoming and has good processability and blending: it can not be stirred in process operation process or shaping time push-jump and cause crystallization founding by mechanical screws.
Malt syrup has good moisture retention, can prevent the dry and cracked of food, makes fillings keep soft; FOS is a kind of prebiotics, and easy and protein, amino acid etc. under the high temperature conditions Maillard reaction occur, and produce certain burnt odor taste, and FOS moisture retention are good, can suppress the aging of starch, extend the shelf life of product; Neokestose is a kind of FOS, is combined into by β-2,6 glycosidic bond by the D-Fructose in sucrose molecule and fructosyl, and it can flora in bidirectional modulation body, prevents constipation and diarrhoea; Reduce blood fat angiocardiopathy preventing; Brown sugar, except possessing the function of general granulated sugar, containing vitamin and trace element, as iron, zinc, manganese, chromium etc., also has the flavour of unconventionality.
4, fillings is the key factor of room-temperature snow skin moon quality.The granulated sugar amount added during old-fashioned moon cake filling is many, and raw material carries out bleaching more, more or less affects human body; The Buddha's hand lotus paste made with this invented technology, sweetened bean paste stuffing are without the need to through bleaching, and made fillings is dark brown, has the advantages that soft, moistening, sweet acid is agreeable to the taste, the peculiar fragrance of tool bergamot fruit, indistinctly there is the joyful comfortable bitter edible plant common vetch fragrance of a flower of fragrance, non-greasy, tempting appetite.The endocrine of fruital fragrance of a flower synergic adjustment, health-care effect such as adjustment taste, liver-smoothing, qi-regulating etc.
5, Buddha's hand (CitriSarcodactylisFructus) is Rutaceae citrus plant, is the treasure with sight value and edibility.Bergamot fruit contains multiple nutritional components and physiologically active ingredient, enters liver, taste three warp.According to the study, bergamot fruit is rich in the nutritional labelings such as crude fibre, protein, multiple human body essential amino acid, inorganic salts, carbohydrate, and the multiple physiologically active ingredient such as low Froude, volatile oil, flavonoids, Coumarins, trace element.Research shows, bergamot fruit eliminates the phlegm at antitussive and antiasthmatic, anti-inflammatory, anticancer antitumor, immunological regulation, have certain effect in anti-oxidant, cardiovascular system adjustment.Bergamot fruit is nutritious, has important regulative to human body, lists the integration of drinking and medicinal herbs list that health ministry is announced in.
6, the history that the little olive people in middle mountain makes food with bitter edible plant common vetch flower for raw material has the centuries, and bitter edible plant common vetch flower has extensive pharmacologically active, has convergence capilary, keeping tensions down mood, regulates endocrine, beauty care, effect such as adjustment taste, liver-smoothing, qi-regulating etc.
Detailed description of the invention
Below in conjunction with embodiment, operating procedure of the present invention is described further, but the present invention is not limited to following examples:
1, normal temperature ice rind manufacture craft
Get the raw materials ready: Self-raising flour 1Kg, malt syrup 0.9Kg, cake oil 20g, salad oil 20g, white butter 60g, maltodextrin 120g, soybean isolate protein powder 80g, corn flour 40g.Salad oil, white butter, cake oil are about 2-3 minute with 1 grade of rotating speed and beat molten, and 2 grades of rotating speed 4-8 minute beating, can not have solids; Add the malt syrup after being pre-mixed standing 0.5h, soybean protein isolate mixed powder (in order to ensure the abundant water suction of soybean protein isolate, need first malt syrup, soybean protein isolate mixing to be left standstill), 3 grades of high speed about 10-12 minute beat to pure white; Add Self-raising flour, maltodextrin, corn flour, 1 grade of rotating speed stirs; Leave standstill 1 hours, for subsequent use.
Made cake skin feature: quality softness is tenderly white, more moulding, easily faric, do not ftracture, oil or phenomenon of giving the game away can not be rushed down.
2, cake filling manufacture craft
(1) Buddha's hand jam, bergamot fruit grain is made
Get bergamot fruit 10Kg, first clean, be cut into the bulk that pulp thickness is 5mm, and use pin hole process; Pulp is put into boiling water, boils 1 ~ 2min, blanching is gone out enzyme; Pulp hardens: in mixed solution (mass percent 0.2%CaCl2 solution+0.3% citric acid), within brewed 2 hours, make it sclerosis under normal temperature; Sugar wine is pickled: at the sugar wine mixed liquor 10Kg (clear water 5Kg, granulated sugar 5Kg, 52 ° little olive bitter edible plant common vetch wine 60ml, honey 1Kg) of following raw materials according preparation, pickle 48h in 15 DEG C of constant temperature; Dry: 65 DEG C of heated-air dryings 12 are little of about moisture content 15%.The dried mud that is beaten into is made Buddha's hand jam; Or be cut into the fruit grain of about 1cm*1cm by knife, for subsequent use.
(2) bitter edible plant common vetch pollen is made
Get fresh bitter edible plant common vetch flower, through cleaning, be placed in drying box, adopt heated-air drying, 45 ~ 50 DEG C are dried 5 ~ 8 hours, dry to water content about 5%, pulverize stand-by.
(3) Buddha's hand lotus paste, Buddha's hand sweetened bean paste stuffing is made
Raw material (decortication lotus seeds or decortication red bean) 10Kg → clean → add 30Kg poach restriction 45min to continuous rotten → centrifuge dewatering 5min → add malt syrup 10Kg, brown sugar 1Kg, FOS 1Kg, neokestose 1Kg, vegetable oil 2Kg, feed intake while be stirred to evenly → with the 2Kg Buddha's hand jam in interlayer steam cooker 150 ~ 190 DEG C of frying about 3 ~ 3.5h → interpolation step (1) or 1.5Kg bergamot fruit grain → be cooled to about 100 DEG C, to bitter edible plant common vetch pollen 250g in step (2) of about moisture content 23% → add → continue stir can → to cease fire → off the pot → cooling → for subsequent use.
3, shaping, ripening process
The Buddha's hand lotus paste that the cake skin prepared in step 1 and step 2 are prepared, Buddha's hand sweetened bean paste stuffing through faric, shaping, balance, bake, cool, packaging process is made into room-temperature snow skin moon.
Skin filling time faric is good than with 3:7, shaping with mould molding.Stoving temperature: face fire 160 ~ 170 DEG C, the fire in a stove before fuel is added 175 DEG C, 14 ~ 18 minutes time.Must ensure that moon cake is baked, moon cake central temperature reaches 95 DEG C, and cake skin to be whitely as the criterion to extra dry white wine by wetting.The cake skin moon cake surface of baking is slightly faint yellow is normal condition.

Claims (9)

1. a room-temperature snow skin moon, it is characterized in that comprising cake skin and fillings, the raw material of described cake skin is made up of following component by weight, Self-raising flour 1 part, maltodextrin 0.12 part, soybean isolate protein powder 0.08 part, corn flour 0.04 part, malt syrup 0.9 part, cake oil 0.02 part, salad oil 0.02 part, white butter 0.06 part; The raw material of described cake filling is made up of following component by weight, lotus seeds or 10 parts, red bean, 2 parts, Buddha's hand jam or bergamot fruit grain 1.5 parts, bitter edible plant common vetch pollen 0.25 part, malt syrup 10 parts, 1 part, brown sugar, FOS 1 part, neokestose 1 part, vegetable oil 2 parts.
2. room-temperature snow skin moon as claimed in claim 1, is characterized in that the preparation method of described cake skin is as follows: by salad oil, white butter, beating of cake oil; Add the malt syrup after being pre-mixed standing 0.5h and soybean isolate protein powder mixture, beat to pure white; Add Self-raising flour, maltodextrin, corn flour, stir; Leave standstill 1 hours, for subsequent use.
3. room-temperature snow skin moon as claimed in claim 1, is characterized in that the preparation method of described cake filling is as follows: by lotus seeds or red bean cleaning, adds poach to continuous rotten; dehydration; add malt syrup, brown sugar, FOS, neokestose, vegetable oil, feed in raw material while be stirred to evenly, fry about 3 ~ 3.5h with interlayer steam cooker 150 ~ 190 DEG C; add Buddha's hand jam or bergamot fruit grain; be cooled to about 100 DEG C, then to moisture content 23%, add bitter edible plant common vetch pollen; continue to stir and can cease fire, cool for subsequent use.
4. room-temperature snow skin moon as claimed in claim 3, is characterized in that the preparation method of described Buddha's hand jam or bergamot fruit grain is as follows:
1) prepare pulp, get bergamot fruit 10 parts and make pulp, go out pulp blanching enzyme;
2) pulp sclerosis is within brewed 2 hours, make it sclerosis in the mixed solution made of 0.2%CaCl2 and 0.3% citric acid in mass percent under normal temperature;
3) sugar wine is pickled, with 5 parts, clear water, granulated sugar 5 parts, and 52 ° little olive bitter edible plant common vetch wine 0.06 part, honey 1 part is mixed with sugar wine mixed liquor, and 15 DEG C of constant temperature pickle 48h;
4) dry, little of about moisture content 15% by 65 DEG C of heated-air dryings 12;
5) dried pulp is beaten into mud and makes Buddha's hand jam; Or be cut into fruit grain by knife.
5. room-temperature snow skin moon as claimed in claim 3, it is characterized in that the preparation method of described bitter edible plant common vetch pollen is as follows: get fresh bitter edible plant common vetch flower, be placed in drying box through cleaning, adopt 45 ~ 50 DEG C of heated-air dryings 5 ~ 8 hours, dry to water content about 5%, pulverize stand-by.
6. the room-temperature snow skin moon as described in as arbitrary in claim 1 to 5, is characterized in that: the weight ratio of described cake skin and fillings is 3 ~ 5:5 ~ 7.
7. room-temperature snow skin moon as claimed in claim 6, is characterized in that: the weight ratio of described cake skin and fillings is 3:7.
8. a preparation method for room-temperature snow skin moon, is characterized in that: by the cake skin as described in as arbitrary in claim 1 to 7 and cake filling through faric, shaping, balance, bake, cool, packaging process is made into room-temperature snow skin moon.
9. the preparation method of a kind of room-temperature snow skin moon as claimed in claim 8, is characterized in that: described in face fire 160 ~ 170 DEG C when baking, the fire in a stove before fuel is added 175 DEG C, 14 ~ 18 minutes time.
CN201510683790.2A 2015-10-20 2015-10-20 Normal-temperature snowy mooncake and manufacturing method thereof Pending CN105165988A (en)

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105961503A (en) * 2016-08-05 2016-09-28 武汉生物工程学院 Pagodatree flower bud mixed dry bread and making method thereof
CN106889139A (en) * 2017-03-24 2017-06-27 成都中冠食品有限责任公司 A kind of lycium ruthenicum moon cake
CN106912779A (en) * 2015-12-28 2017-07-04 湖南津之源食品有限公司 A kind of room-temperature snow skin moon
CN107668140A (en) * 2017-08-30 2018-02-09 咀香园健康食品(中山)有限公司 A kind of probiotics fermention flue jam snowy mooncakes and preparation method thereof
CN108293563A (en) * 2018-01-06 2018-07-20 佛山市所能网络有限公司 A kind of shaddock and its implantation methods of cancer-resisting
CN108308244A (en) * 2018-02-01 2018-07-24 安徽知之信息科技有限公司 A kind of pre-gelatinized starch moon cake cake skin base and preparation method thereof
CN109845975A (en) * 2019-01-30 2019-06-07 云南云味坊食品有限公司 A kind of smear fruit sweetened bean paste fillings and its manufacture craft
CN113519596A (en) * 2021-07-12 2021-10-22 中山市嘉美乐食品有限公司 Cantonese rosa rugosa-olive-kernel sweetened bean paste mooncake and making method thereof

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CN102726714A (en) * 2011-04-17 2012-10-17 梁丽婵 Jasmine flower moon cake stuffing and manufacturing method thereof
CN102406196A (en) * 2011-12-06 2012-04-11 江南大学 Method for producing low-fat low-sugar lotus paste stuffing with auxiliary ultrasonic processing
CN103004930A (en) * 2012-12-24 2013-04-03 咀香园健康食品(中山)有限公司 Method for making mulberry leaf low-sugar moon cake
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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106912779A (en) * 2015-12-28 2017-07-04 湖南津之源食品有限公司 A kind of room-temperature snow skin moon
CN105961503A (en) * 2016-08-05 2016-09-28 武汉生物工程学院 Pagodatree flower bud mixed dry bread and making method thereof
CN106889139A (en) * 2017-03-24 2017-06-27 成都中冠食品有限责任公司 A kind of lycium ruthenicum moon cake
CN107668140A (en) * 2017-08-30 2018-02-09 咀香园健康食品(中山)有限公司 A kind of probiotics fermention flue jam snowy mooncakes and preparation method thereof
CN108293563A (en) * 2018-01-06 2018-07-20 佛山市所能网络有限公司 A kind of shaddock and its implantation methods of cancer-resisting
CN108308244A (en) * 2018-02-01 2018-07-24 安徽知之信息科技有限公司 A kind of pre-gelatinized starch moon cake cake skin base and preparation method thereof
CN109845975A (en) * 2019-01-30 2019-06-07 云南云味坊食品有限公司 A kind of smear fruit sweetened bean paste fillings and its manufacture craft
CN113519596A (en) * 2021-07-12 2021-10-22 中山市嘉美乐食品有限公司 Cantonese rosa rugosa-olive-kernel sweetened bean paste mooncake and making method thereof

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Application publication date: 20151223