CN106135369A - A kind of control sugar guang-type moon cake - Google Patents
A kind of control sugar guang-type moon cake Download PDFInfo
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- CN106135369A CN106135369A CN201610740636.9A CN201610740636A CN106135369A CN 106135369 A CN106135369 A CN 106135369A CN 201610740636 A CN201610740636 A CN 201610740636A CN 106135369 A CN106135369 A CN 106135369A
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Abstract
The invention discloses and a kind of control sugar guang-type moon cake suppression sucrose and the guang-type moon cake of glucose absorption, wherein moon cake cake skin dispensing: weak strength flour 1%～100%, moon-cake syrup 10～80%, vegetable oil 30%, aqueous alkali 2%；Moon cake dispensing: kernel filling 0.1%～100%, ice meat 10%～50%, Chinese liquor 0.1%～100%, Oleum Arachidis hypogaeae semen 0.1%～80%, Oleum Sesami 0.1%～20%, light soy sauce 0.1%～20%, salt 0.1%～20%, water 0.1%～20%, cake powder 0.1%～20%, aqueous alkali 0.1%～10%, Oleum Arachidis hypogaeae semen 0.1%～90%, the butter 0.1%～50% of fusing, Salted duck egg Huang 1%～10%, sucrose 1%～50%, L arabinose 1%～30%, Tagatose 1%～30%；The present invention stops human body raise sucrose and the absorption of glucose, suppression post-prandial glycemia and reduce fat intake by adding L arabinose and Tagatose in the feed, solves diabetic population and avoids the problem that sugar crowd eats moon cake.
Description
Technical field
The present invention relates to a kind of moon cake, particularly a kind of control sugar guang-type moon cake.
Background technology
Tagatose is a kind of naturally occurring rare monosaccharide, and its sugariness is close with sucrose, and heat is lower, moreover can also
Enough stop enteral glucose absorption.The safety to Tagatose of calendar year 2001, U.S. food and FAD is carried out
Confirm, can be as sweeting agent in food beverage industry and pharmaceutical preparation.The same year, FAO (Food and Agriculture Organization of the United Nation) and world health
Tissue combination food additive committee recommends Tagatose to be a kind of new low calorie sweetener, can make as food additive
With.
L-arabinose, also known as pectose, is a kind of aldopentose.In nature, L-arabinose is seldom with monosaccharide shape
Formula exist, be generally combined with other monosaccharide, presented in heteropolysaccharide in colloid, hemicellulose, pectic acid, bacterial polysaccharides and
In some glucosides, it is high to the stability of heat and acid；L-arabinose belongs to five-carbon ring aldehydo sugar, is a kind of crude sweet not having heat
Material, suppresses the blood glucose caused because taking in sucrose to raise, and therefore, it can suppress fat, prevent and treat relevant to hyperglycemia
Disease.
At present, the diabetics quantity of China reaches 1.1 hundred million surprising people, and number cumulative year after year, and resistance to sugar amount is abnormal
Person is substantially its 2 times, and situation allows of no optimist, and is also the maximum failure of reform and opening-up China's disease prevention in 30 years.Along with economy
Development, the health of food, health care are had higher requirement by people, therefore develop a kind of nutritious, there is guarantor
Health-care function, the applicable health moon cake that everyone eats, have wide market prospect.
Summary of the invention
It is an object of the invention to be to provide one to be suitable for all groups' particularly obesity and diabetic population edible
Moon cake.
The invention provides a kind of control sugar guang-type moon cake, its proportion by weight forms: moon cake cake skin dispensing: weak strength flour 1%
～100%, moon-cake syrup 80%, vegetable oil 30%, aqueous alkali 2%；Moon cake dispensing: kernel filling 0.1%～100%, ice meat
10%～50%, Chinese liquor 0.1%～100%, Oleum Arachidis hypogaeae semen 0.1%～80%, Oleum Sesami 0.1%～20%, light soy sauce 0.1%～
20%, salt 0.1%～20%, water 0.1%～20%, cake powder 0.1%～20%, aqueous alkali 0.1%～10%, Oleum Arachidis hypogaeae semen 0.1%
～90%, the butter 0.1%～50% of fusing, Salted duck egg be yellow 1%～10%, sucrose 1%～50%, L-arabinose 1%～
30%, Tagatose 1%～30%.
The invention provides a kind of control sugar guang-type moon cake, its making step is:
Step one, weighs, and i.e. weighs syrup, cake skin and the oeverall quality of stuffing material；
Step 2, slurrying, with copper pot or stainless-steel pan by water, maltose alcohol, xylitol mixing liquid boiled after put into sucrose,
Use big baked wheaten cake to boiling instead；After boiling 2-3 minute, use little fire instead, remove floating impurity, be slowly added into salt, citric acid；With little
Fire slowly boils 2-3 hour, to orange red, and temperature about 110；Finally, syrup is sieved, slowly cool down under room temperature, make the moon
Cake syrup is standby；Boiling syrup concentration is 82% to be advisable；
Step 3, skin processed, sieves weighted weak strength flour；Then weak strength flour is made flour wall, adds moon-cake syrup, Semen arachidis hypogaeae
Oil, aqueous alkali, stirring to emulsifying, admix the flour of surrounding, and uniformly dough, encase bread with preservative film, lax about 30 points
Clock；After 30 minutes, weight as required makes dough；
Step 4, filling processed, burns using after clean stuffing material supplementary material mixing or the well-done state of parch, stirs permissible with hands
When holding agglomerating, and weight on demand makes stuffing material group；
Step 5, weighs, and weighs, above ready-made moon biscuit to meet weight demands；
Step 6, molding, first, the biscuit wrapped to be put in mould real by hand pressure gently, during pressing, dynamics to equalize, and makes cake
Corner angle clearly demarcated, decorative pattern is clear, then cake is taken is taken by biscuit on case edges of boards, it is noted that pie smooth during the demoulding, should
Crooked；Next once toasts: first spray please enter stove by water, gets angry 220 DEG C-240 DEG C, reducing internal heat 190 DEG C-210 DEG C, as with whirlwind
Stove, furnace temperature 295 DEG C, about 15 minutes time；Then, by egg liquid brush on lines；Finally carry out secondary baking, at stove
Toast at a temperature of temperature 200 DEG C 210 DEG C, 5 minutes time；
Step 7, organoleptic examination is put in storage after cooling packing after having the detection such as flawless.
As preferably, described weak strength flour is protein content 6.5%-9.5% weak flour, Plain flour and Semen Maydis form sediment
Powder is in harmonious proportion in the ratio of 4:1 and forms.
As preferably, described moon-cake syrup dispensing is by sucrose 2%～10%, L-arabinose 1%～20%, Tagatose
1%～20%, maltose alcohol (liquid) 1%～35%, xylitol 1%～35%, citric acid 1%～, 10%, edible salt 1%
～3%, vegetable oil 1%～3% and water 10%～60% combine.
As preferably, described kernel filling is by Semen Juglandis 10%～100%, Semen Armeniacae Amarum 10%～100%, melon seed 10%
～100%, Semen Canarii albi 10%～100%, Semen Sesami Nigrum core 10%～100%, candied white gourd 10%～100%, lotus seed paste 10%～
100%, sugar Fructus Citri preparatum 10%～100%, sweetened red bean paste 10%～100%, Armeniaca mume Sieb. 0.1%～20% sucrose 1%～50%, L-I
Uncle's sugar 1%～30%, Tagatose 1%～30% combine.
As preferably, described cake skin is attachment one floor egg yolk liquid on cake dermatoglyph road.
The invention have the advantage that
1, by adding L-arabinose in making raw material at moon cake, the human body absorption to absorption sucrose, suppression can effectively be suppressed
Insulin secretion and blood glucose value raise；
2, by adding Tagatose in making raw material at moon cake, Tagatose can suppress the small intestinal absorption to glucose sugar, can be effective
Reduce diabetics and raise phenomenon because taking in the blood glucose caused by glucose, patients with NIDDM is had the work of auxiliary treatment
With.
Accompanying drawing explanation
Fig. 1 is a kind of Making programme figure controlling sugar guang-type moon cake of the present invention.
Detailed description of the invention
A kind of control sugar guang-type moon cake, its proportion by weight forms: moon cake cake skin dispensing: weak strength flour 1%～100%, moon cake
Syrup 80%, vegetable oil 30%, aqueous alkali 2%；Moon cake dispensing: kernel filling 0.1%～100%, ice meat 10%～50%, white
Wine 0.1%～100%, Oleum Arachidis hypogaeae semen 0.1%～80%, Oleum Sesami 0.1%～20%, light soy sauce 0.1%～20%, salt 0.1%～
20%, water 0.1%～20%, cake powder 0.1%～20%, aqueous alkali 0.1%～10%, Oleum Arachidis hypogaeae semen 0.1%～90%, the Huang of fusing
Oil 0.1%～50%, Salted duck egg are yellow 1%～10%, sucrose 1%～50%, L-arabinose 1%～30%, Tagatose 1%～
30%.
Flow chart shown in Figure 1, being embodied as step is:
Step one, weighs, and i.e. weighs syrup, cake skin and the oeverall quality of stuffing material；
Step 2, slurrying, with copper pot or stainless-steel pan by water, maltose alcohol, xylitol mixing liquid boiled after put into sucrose,
Use big baked wheaten cake to boiling instead；After boiling 2-3 minute, use little fire instead, remove floating impurity, be slowly added into salt, citric acid；With little
Fire slowly boils 2-3 hour, to orange red, and temperature about 110；Finally, syrup is sieved, slowly cool down under room temperature, make the moon
Cake syrup is standby；Boiling syrup concentration is 82% to be advisable；
Step 3, skin processed, sieves weighted weak strength flour；Then weak strength flour is made flour wall, adds moon-cake syrup, Semen arachidis hypogaeae
Oil, aqueous alkali, stirring to emulsifying, admix the flour of surrounding, and uniformly dough, encase bread with preservative film, lax about 30 points
Clock；After 30 minutes, weight as required makes dough；
Step 4, filling processed, burns using after clean stuffing material supplementary material mixing or the well-done state of parch, stirs permissible with hands
When holding agglomerating, and weight on demand makes stuffing material group；
Step 5, weighs, and weighs, above ready-made moon biscuit to meet weight demands；
Step 6, molding, first, the biscuit wrapped to be put in mould real by hand pressure gently, during pressing, dynamics to equalize, and makes cake
Corner angle clearly demarcated, decorative pattern is clear, then cake is taken is taken by biscuit on case edges of boards, it is noted that pie smooth during the demoulding, should
Crooked；Next once toasts: first spray please enter stove by water, gets angry 220 DEG C-240 DEG C, reducing internal heat 190 DEG C-210 DEG C, as with whirlwind
Stove, furnace temperature 295 DEG C, about 15 minutes time；Then, by egg liquid brush on lines；Finally carry out secondary baking, at stove
Toast at a temperature of temperature 200 DEG C 210 DEG C, 5 minutes time；
Step 7, organoleptic examination is put in storage after cooling packing after having the detection such as flawless.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of the spirit or essential attributes of the present invention, it is possible to realize the present invention in other specific forms.Therefore, no matter
From the point of view of which point, all should regard example as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all by fall in the implication of equivalency and scope of claim
Change is included in the present invention.Should not be considered as limiting involved claim by any reference in claim.
Claims (6)
1. a control sugar guang-type moon cake, it is characterised in that be made up of following proportion by weight: moon cake cake skin dispensing: weak strength flour 1%
～100%, moon-cake syrup 80%, vegetable oil 30%, aqueous alkali 2%；Moon cake dispensing: kernel filling 0.1%～100%, ice meat
10%～50%, Chinese liquor 0.1%～100%, Oleum Arachidis hypogaeae semen 0.1%～80%, Oleum Sesami 0.1%～20%, light soy sauce 0.1%～
20%, salt 0.1%～20%, water 0.1%～20%, cake powder 0.1%～20%, aqueous alkali 0.1%～10%, Oleum Arachidis hypogaeae semen 0.1%
～90%, the butter 0.1%～50% of fusing, Salted duck egg be yellow 1%～10%, sucrose 1%～50%, L-arabinose 1%～
30%, Tagatose 1%～30%.
2. according to a kind of control sugar guang-type moon cake described in claims 1, it is characterised in that；
Step one, weighs, and i.e. weighs syrup, cake skin and the oeverall quality of stuffing material；
Step 2, slurrying, with copper pot or stainless-steel pan by water, maltose alcohol, xylitol mixing liquid boiled after put into sucrose,
Use big baked wheaten cake to boiling instead；After boiling 2-3 minute, use little fire instead, remove floating impurity, be slowly added into salt, citric acid；With little
Fire slowly boils 2-3 hour, to orange red, and temperature about 110；Finally, syrup is sieved, slowly cool down under room temperature, make the moon
Cake syrup is standby；Boiling syrup concentration is 82% to be advisable；
Step 3, skin processed, sieves weighted weak strength flour；Then weak strength flour is made flour wall, adds moon-cake syrup, Semen arachidis hypogaeae
Oil, aqueous alkali, stirring to emulsifying, admix the flour of surrounding, and uniformly dough, encase bread with preservative film, lax about 30 points
Clock；After 30 minutes, weight as required makes dough；
Step 4, filling processed, burns using after clean stuffing material supplementary material mixing or the well-done state of parch, stirs permissible with hands
When holding agglomerating, and weight on demand makes stuffing material group；
Step 5, weighs, and weighs, above ready-made moon biscuit to meet weight demands；
Step 6, molding, first, the biscuit wrapped to be put in mould real by hand pressure gently, during pressing, dynamics to equalize, and makes cake
Corner angle clearly demarcated, decorative pattern is clear, then cake is taken is taken by biscuit on case edges of boards, it is noted that pie smooth during the demoulding, should
Crooked；Next once toasts: first spray please enter stove by water, gets angry 220 DEG C-240 DEG C, reducing internal heat 190 DEG C-210 DEG C, as with whirlwind
Stove, furnace temperature 295 DEG C, about 15 minutes time；Then, by egg liquid brush on lines；Finally carry out secondary baking, at stove
Toast at a temperature of temperature 200 DEG C 210 DEG C, 5 minutes time；
Step 7, organoleptic examination is put in storage after cooling packing after having the detection such as flawless.
3. according to a kind of control sugar guang-type moon cake described in claims 1, it is characterised in that described weak strength flour is protein content
6.5%-9.5% weak flour, is formed in the ratio mediation of 4:1 by Plain flour and corn starch.
4. according to a kind of control sugar guang-type moon cake described in claims 1, it is characterised in that described moon-cake syrup dispensing is by sucrose
2%～10%, L-arabinose 1%～20%, Tagatose 1%～20%, maltose alcohol (liquid) 1%～35%, xylitol
1%～35%, citric acid 1%～, 10%, edible salt 1%～3%, vegetable oil 1%～3% and water 10%～60% combination and
Become.
5. according to a kind of control sugar guang-type moon cake described in claims 1, it is characterised in that described kernel filling is by Semen Juglandis 10%
～100%, Semen Armeniacae Amarum 10%～100%, melon seed 10%～100%, Semen Canarii albi 10%～100%, Semen Sesami Nigrum core 10%～
100%, candied white gourd 10%～100%, lotus seed paste 10%～100%, sugar Fructus Citri preparatum 10%～100%, sweetened red bean paste 10%～100%,
Armeniaca mume Sieb. 0.1%～20%, sucrose 1%～50%, L-arabinose 1%～30%, Tagatose 1%～30% combine.
6. according to a kind of control sugar guang-type moon cake described in claims 1, it is characterised in that described cake skin is attached on cake dermatoglyph road
One layer of egg yolk liquid.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610740636.9A CN106135369A (en) | 2016-08-29 | 2016-08-29 | A kind of control sugar guang-type moon cake |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610740636.9A CN106135369A (en) | 2016-08-29 | 2016-08-29 | A kind of control sugar guang-type moon cake |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109479933A (en) * | 2018-12-27 | 2019-03-19 | 广元市月桂食品有限公司 | A kind of manufacture craft making walnut and nut fruits moon cake |
| CN109953091A (en) * | 2019-03-28 | 2019-07-02 | 张怀铎 | 16 benevolence moon cakes and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104137877A (en) * | 2014-07-21 | 2014-11-12 | 方明 | Method for making pectinose functional Cantonese-style moon cakes |
| CN104739848A (en) * | 2015-04-07 | 2015-07-01 | 福州乾正药业有限公司 | Composition containing L-arabinose and tagatose as well as preparation method and drug application of composition |
-
2016
- 2016-08-29 CN CN201610740636.9A patent/CN106135369A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104137877A (en) * | 2014-07-21 | 2014-11-12 | 方明 | Method for making pectinose functional Cantonese-style moon cakes |
| CN104739848A (en) * | 2015-04-07 | 2015-07-01 | 福州乾正药业有限公司 | Composition containing L-arabinose and tagatose as well as preparation method and drug application of composition |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109479933A (en) * | 2018-12-27 | 2019-03-19 | 广元市月桂食品有限公司 | A kind of manufacture craft making walnut and nut fruits moon cake |
| CN109953091A (en) * | 2019-03-28 | 2019-07-02 | 张怀铎 | 16 benevolence moon cakes and preparation method thereof |
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Application publication date: 20161123 |
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