CN105519656A - Mooncake - Google Patents
Mooncake Download PDFInfo
- Publication number
- CN105519656A CN105519656A CN201610096884.4A CN201610096884A CN105519656A CN 105519656 A CN105519656 A CN 105519656A CN 201610096884 A CN201610096884 A CN 201610096884A CN 105519656 A CN105519656 A CN 105519656A
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- China
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- parts
- mooncake
- moon cake
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- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a mooncake comprising a mooncake wrapper and mooncake filling. The mooncake wrapper is made of, by weight, 60-80 parts of wheat flour, 25-30 parts of water, 20-30 parts of garlic oil, 15-30 parts of maltitol, 10-30 parts of alkaline water, 5-10 parts of glutinous rice vinegar and 1-5 parts of red wine. The mooncake filling is made of, by weight, 50-60 parts of filling, 25-30 parts of water, 15-20 parts of plant oil, 15-20 parts of xylitol and 10-15 parts of honey. The mooncake wrapper is added with the glutinous rice vinegar, the red wine and artemisia argyi powder, and unique fragrance of artemisia argyi is added to the mooncake wrapper; meanwhile, the glutinous rice vinegar has the effect of neutralizing the excessive alkaline water; the garlic oil, chestnut powder and oat powder added into wheat flour of the mooncake wrapper contain rich vitamin E and can effectively resist free radicals and inhibit activity of tyrosinase, so that melanogenesis is reduced, and anti-aging effect is achieved.
Description
[technical field]
The present invention relates to a kind of moon cake.
[background technology]
Moon cake is the Han nationality's tradition snack had long enjoyed a good reputation, deeply like by Chinese people, moon cake circle circle again, again divide of the whole family to eat, signify harmony of reuniting, the Mid-autumn Festival this sky be the product that must eat, ancient times moon cake by as sacrificial offerings in the Mid-autumn Festival eat, even to this day, kind is more various, local flavor because of ground different, but traditional mooncake belongs to high glucose and high fat food, have not beneficial to health more, along with improving constantly of people's living standard, quality of life has had a large leap, the people are also diversified to the requirement of food, traditional moon cake can not meet the needs of all kinds of crowd, because current people more and more focus on ostentatious project and health, young woman wishes to improve the skin quality colour of skin by the food of daily absorption especially, delay senility, keep good figure with give the better impression of people.
[summary of the invention]
For the deficiencies in the prior art, the object of the invention is to propose a kind of special taste, and the moon cake of tool low fat and sugar, whitening, the effect that delays senility.
For achieving the above object, the invention provides following technical scheme:
A kind of moon cake, comprises moon cake wrapper and mooncake filling, wherein,
Moon cake wrapper is made primarily of the raw material of following weight portion: flour 60-80 part, water 25-30 part, garlic oil 20-30 part, maltitol 15-30 part, buck 10-30 part, Oryza glutinosa vinegar 5-10 part, red wine 1-5 part;
Mooncake filling is made primarily of the raw material of following weight portion: fillings 50-60 part, water 25-30 part, vegetative grease 15-20 part, xylitol 15-20 part, honey 10-15 part.
Preferably, described flour comprises the raw material of following weight portion: corn flour 20-30 part, sweet potato powder 20-30 part, Strong flour 20-30 part, mealy potato 10-20 part, chest nut powder 10-15 part, oatmeal 10-15 part, Folium Artemisiae Argyi powder 5-10 part.
Preferably, described fillings comprises the raw material of following weight portion: raisins 15-25 part, purple skin peanuts 15-25 part, walnut kernel 10-15 part, cashew nut kernel 10-15 part, hazelnut kernel 10-15 part, shelled melon seed 10-15 part, dessert almond 10-15 part, salmon 10-15 part.
Preferably, described vegetative grease is a kind of in wheat-germ oil or wheat-germ oil or sesame oil or cod-liver oil or their any combination.
The invention has the advantages that, in moon cake wrapper, add Oryza glutinosa vinegar, red wine, Folium Artemisiae Argyi powder, add the wormwood fragrance of cake skin uniqueness; Oryza glutinosa vinegar has the effect neutralizing unnecessary buck simultaneously; Garlic oil, chest nut powder, oatmeal that the flour of moon cake wrapper adds, all contain abundant vitamin E, can effectively to Green Tea Extract, the activity of restraint of tyrosinase, thus reduce melanin generation, vitamin E can also eliminate the too much oxygen radical caused by the extraneous factor such as ultraviolet, air pollution, plays the effect delayed senility; And add raisins, shelled peanut, walnut kernel etc. in fillings, all contain abundant vitamin E, meanwhile, raisins sweet mouthfeel, makes fillings mouthfeel better.Moon cake provided by the invention, namely improves the mouthfeel of moon cake, can play again the effect improving the skin quality colour of skin, delay senility, keep good figure.
[detailed description of the invention]
The following examples can help the present invention of those skilled in the art's comprehend, but cannot limit the present invention by any way.
Embodiment 1
Get 60 parts, flour, 25 parts, water, garlic oil 20 parts, maltitol 15 parts, buck 10 parts, Oryza glutinosa vinegar 5 parts, red wine 1 part, under 20-25 DEG C of temperature conditions, stirs into dough, stand-by; Wherein, described flour comprises the raw material of following weight portion: corn flour 20 parts, sweet potato powder 20 parts, Strong flour 20 parts, mealy potato 10 parts, chest nut powder 10 parts, oatmeal 10 parts, Folium Artemisiae Argyi powder 5 parts;
Get fillings 50 parts, 25 parts, water, wheat-germ oil 15 parts, xylitol 15 parts, honey 10 parts, adjust filling, stand-by; Wherein, described fillings comprises the raw material of following weight portion: raisins 15 parts, purple skin peanuts 15 parts, walnut kernel 10 parts, cashew nut kernel 10 parts, hazelnut kernel 10 parts, shelled melon seed 10 parts, dessert almond 10 parts, salmon 10 parts;
Dough is made cake skin, filling and skin ratio press the faric closing in of 7:3, insert extrusion forming rear surface swabbing in mould, and put into baking box and toast 20 minutes at 220 DEG C, moon cake is made in cooling of coming out of the stove after maturation.
Embodiment 2
Get 80 parts, flour, 30 parts, water, garlic oil 30 parts, maltitol 30 parts, buck 30 parts, Oryza glutinosa vinegar 10 parts, red wine 5 parts, under 20-25 DEG C of temperature conditions, stirs into dough, stand-by; Wherein, described flour comprises the raw material of following weight portion: corn flour 30 parts, sweet potato powder 30 parts, Strong flour 30 parts, mealy potato 20 parts, chest nut powder 15 parts, oatmeal 15 parts, Folium Artemisiae Argyi powder 10 parts;
Get fillings 60 parts, 30 parts, water, wheat-germ oil 20 parts, xylitol 20 parts, honey 15 parts, adjust filling, stand-by; Wherein, described fillings comprises the raw material of following weight portion: raisins 25 parts, purple skin peanuts 25 parts, walnut kernel 15 parts, cashew nut kernel 15 parts, hazelnut kernel 15 parts, shelled melon seed 15 parts, dessert almond 15 parts, salmon 15 parts;
Dough is made cake skin, filling and skin ratio press the faric closing in of 7:3, insert extrusion forming rear surface swabbing in mould, and put into baking box and toast 20 minutes at 220 DEG C, moon cake is made in cooling of coming out of the stove after maturation.
Embodiment 3
Get 70 parts, flour, 28 parts, water, garlic oil 28 parts, maltitol 25 parts, buck 20 parts, Oryza glutinosa vinegar 8 parts, red wine 3 parts, under 20-25 DEG C of temperature conditions, stirs into dough, stand-by; Wherein, described flour comprises the raw material of following weight portion: corn flour 25 parts, sweet potato powder 25 parts, Strong flour 25 parts, mealy potato 15 parts, chest nut powder 12 parts, oatmeal 12 parts, Folium Artemisiae Argyi powder 8 parts;
Get fillings 55 parts, 28 parts, water, 18 parts, sesame oil, xylitol 18 parts, honey 12 parts, adjust filling, stand-by; Wherein, described fillings comprises the raw material of following weight portion: raisins 20 parts, purple skin peanuts 20 parts, walnut kernel 13 parts, cashew nut kernel 13 parts, hazelnut kernel 12 parts, shelled melon seed 12 parts, dessert almond 11 parts, salmon 11 parts;
Dough is made cake skin, filling and skin ratio press the faric closing in of 7:3, insert extrusion forming rear surface swabbing in mould, and put into baking box and toast 20 minutes under 220 degree, moon cake is made in cooling of coming out of the stove after maturation.
It is development test object that the present invention chooses 180 grams of each 400, moon cakes.Be below 4 groups of moon cakes, often organize 100, do contrast test: wherein A, B, C group moon cake is respectively the moon cake in embodiment 1-3, D group is general moon cake on the market, and result is as table 1.
Table 1
| Grouping | Fat content/% | Sugar content/% | Content of vitamin E/mg |
| A | 18.98 | 12.67 | 48.42 |
| B | 19.21 | 14.34 | 48.53 |
| C | 19.07 | 13.81 | 48.61 |
| D | 25.34 | 35.55 | 15.52 |
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (4)
1. a moon cake, comprises moon cake wrapper and mooncake filling, it is characterized in that:
Moon cake wrapper is made primarily of the raw material of following weight portion: flour 60-80 part, water 25-30 part, garlic oil 20-30 part, maltitol 15-30 part, buck 10-30 part, Oryza glutinosa vinegar 5-10 part, red wine 1-5 part;
Mooncake filling is made primarily of the raw material of following weight portion: fillings 50-60 part, water 25-30 part, vegetative grease 15-20 part, xylitol 15-20 part, honey 10-15 part.
2. moon cake according to claim 1, is characterized in that, described flour comprises the raw material of following weight portion: corn flour 20-30 part, sweet potato powder 20-30 part, Strong flour 20-30 part, mealy potato 10-20 part, chest nut powder 10-15 part, oatmeal 10-15 part, Folium Artemisiae Argyi powder 5-10 part.
3. moon cake according to claim 1, it is characterized in that, described fillings comprises the raw material of following weight portion: raisins 15-25 part, purple skin peanuts 15-25 part, walnut kernel 10-15 part, cashew nut kernel 10-15 part, hazelnut kernel 10-15 part, shelled melon seed 10-15 part, dessert almond 10-15 part, salmon 10-15 part.
4. moon cake according to claim 1, is characterized in that, described vegetative grease is a kind of in wheat-germ oil or wheat-germ oil or sesame oil or cod-liver oil or their any combination.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610096884.4A CN105519656A (en) | 2016-02-22 | 2016-02-22 | Mooncake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610096884.4A CN105519656A (en) | 2016-02-22 | 2016-02-22 | Mooncake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105519656A true CN105519656A (en) | 2016-04-27 |
Family
ID=55762572
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610096884.4A Pending CN105519656A (en) | 2016-02-22 | 2016-02-22 | Mooncake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105519656A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070493A (en) * | 2016-08-28 | 2016-11-09 | 陈夏风 | A kind of Durio Zibethinus murr moon cake and preparation method thereof |
| CN108308519A (en) * | 2018-02-01 | 2018-07-24 | 吉林省荣发食品集团有限公司 | A kind of complex food corn fillings |
| CN108887342A (en) * | 2018-09-26 | 2018-11-27 | 孔东鹏 | A kind of Chinese chestnut moon cake and preparation method thereof |
| CN112913889A (en) * | 2021-03-12 | 2021-06-08 | 贺州学院 | Folium artemisiae argyi mooncake and making method thereof |
| CN112956514A (en) * | 2021-03-15 | 2021-06-15 | 咀香园健康食品（中山）有限公司 | Grape wine peach mountain bird nest flowing-core moon cake and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889600A (en) * | 2010-07-23 | 2010-11-24 | 济南圣泉唐和唐生物科技有限公司 | Moon cake |
| CN102792992A (en) * | 2011-05-26 | 2012-11-28 | 施灵玲 | Ginkgo health-care moon cakes |
| CN103598288A (en) * | 2013-09-18 | 2014-02-26 | 石家庄市米莎贝尔饮食食品有限公司 | Moon cake |
-
2016
- 2016-02-22 CN CN201610096884.4A patent/CN105519656A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889600A (en) * | 2010-07-23 | 2010-11-24 | 济南圣泉唐和唐生物科技有限公司 | Moon cake |
| CN102792992A (en) * | 2011-05-26 | 2012-11-28 | 施灵玲 | Ginkgo health-care moon cakes |
| CN103598288A (en) * | 2013-09-18 | 2014-02-26 | 石家庄市米莎贝尔饮食食品有限公司 | Moon cake |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070493A (en) * | 2016-08-28 | 2016-11-09 | 陈夏风 | A kind of Durio Zibethinus murr moon cake and preparation method thereof |
| CN108308519A (en) * | 2018-02-01 | 2018-07-24 | 吉林省荣发食品集团有限公司 | A kind of complex food corn fillings |
| CN108887342A (en) * | 2018-09-26 | 2018-11-27 | 孔东鹏 | A kind of Chinese chestnut moon cake and preparation method thereof |
| CN112913889A (en) * | 2021-03-12 | 2021-06-08 | 贺州学院 | Folium artemisiae argyi mooncake and making method thereof |
| CN112956514A (en) * | 2021-03-15 | 2021-06-15 | 咀香园健康食品（中山）有限公司 | Grape wine peach mountain bird nest flowing-core moon cake and making method thereof |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160427 |
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| RJ01 | Rejection of invention patent application after publication |