CN107094845A - A kind of imperial glycan moon cake and preparation method thereof - Google Patents
A kind of imperial glycan moon cake and preparation method thereof Download PDFInfo
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- CN107094845A CN107094845A CN201710307007.1A CN201710307007A CN107094845A CN 107094845 A CN107094845 A CN 107094845A CN 201710307007 A CN201710307007 A CN 201710307007A CN 107094845 A CN107094845 A CN 107094845A
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- 150000004676 glycans Chemical class 0.000 title claims abstract description 67
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 30
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 24
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 19
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 15
- 235000012907 honey Nutrition 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 15
- 239000001509 sodium citrate Substances 0.000 claims abstract description 15
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 15
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 15
- 239000003381 stabilizer Substances 0.000 claims abstract description 15
- 239000000839 emulsion Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 13
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 9
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 9
- 101100279441 Caenorhabditis elegans egg-5 gene Proteins 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims description 14
- 239000000686 essence Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 9
- 235000010755 mineral Nutrition 0.000 claims description 9
- 239000011707 mineral Substances 0.000 claims description 9
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 229910052751 metal Inorganic materials 0.000 claims description 5
- 239000002184 metal Substances 0.000 claims description 5
- 235000013557 nattō Nutrition 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 239000011265 semifinished product Substances 0.000 claims description 5
- 235000011083 sodium citrates Nutrition 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 239000003643 water by type Substances 0.000 claims description 5
- 238000004945 emulsification Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 239000002304 perfume Substances 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000013601 eggs Nutrition 0.000 description 8
- 235000013372 meat Nutrition 0.000 description 4
- 238000012805 post-processing Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- WNQQFQRHFNVNSP-UHFFFAOYSA-N [Ca].[Fe] Chemical compound [Ca].[Fe] WNQQFQRHFNVNSP-UHFFFAOYSA-N 0.000 description 2
- 208000002173 dizziness Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000033116 oxidation-reduction process Effects 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 150000003384 small molecules Chemical group 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-N sodium;hydron;carbonate Chemical compound [Na+].OC(O)=O UIIMBOGNXHQVGW-UHFFFAOYSA-N 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D2/34—Animal 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
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention belongs to food production applied technical field, specifically disclose a kind of imperial glycan moon cake, it is made up of raw material by following parts by weight, imperial taro powder 25% 40%, flour 15% 30%, honey 8% 15%, sodium tripolyphosphate 0.2% 0.7%, sodium citrate 0.1% 0.6%, sodium bicarbonate 0.2% 1.5%, emulsion stabilizer 2% 6.5%, essence and flavoring agent 0.2% 1%, egg 5% 10%, white oil 5% 15%.A kind of beneficial effect of imperial glycan moon cake of the present invention and preparation method thereof is：On the one hand its features good taste, high nutrition, the characteristic of lowering blood pressure and blood fat, it is adaptable to which a variety of crowds eat, it is particularly suitable for old man and children is edible, the opposing party's technological process of production rationally, is easy to operator to be produced, so as to realize the standardized production requirement of enterprise's batch.
Description
Technical field
The invention belongs to food production applied technical field, and in particular to a kind of imperial glycan moon cake and preparation method thereof.
Background technology
Moon cake is one of Chinese tradition snack for having long enjoyed a good reputation, red-letter day in Mid-autumn Festival eating habit.Moon cake circle is again round, is to divide of the whole family again
Eat, signify that reunion is harmonious.Ancient times moon cake is eaten as sacrificial offerings in the Mid-autumn Festival.It is said that the custom that the Mid-autumn Festival eats moon cake starts from Tang
Court.It is popular in imperial palace when the Northern Song Dynasty, after spread among the people, " little cake " and " moon group " were commonly called as at that time.Being developed to the Ming Dynasty then turns into
The catering customs that the whole people bought jointly, moon cake is blended with various regions catering customs, and Cantonese, capital formula, Soviet Union's formula, tidal are developed again,
The moon cakes such as Yunnan formula, are liked by the people of Chinese north and south various regions.
Imperial glycan, imperial glycan is grown in pile Tanaka, is Jiangsu Xinghua local varieties, plant height 1.2-1.5m, dark green leaf,
Petiole green, petiole is long, and blade has purple dizzy with petiole connecting place, female nearly spheroidal of taro, meat white, powder and it is fragrant, sub- taro is few, ellipse
Shape, meat glues, rich in mineral matters such as abundant protein, starch and calcium iron.
As the improvement of people's living standards, requirement of the people to moon cake also more and more higher it is necessary to have high nutrition, drop blood
The effects such as pressure, reducing blood lipid.
Therefore, based on above mentioned problem, the present invention provides a kind of imperial glycan moon cake and preparation method thereof.
The content of the invention
Goal of the invention：It is an object of the invention to provide a kind of imperial glycan moon cake and preparation method thereof, its features good taste, Gao Ying
The foster, characteristic of lowering blood pressure and blood fat, it is adaptable to which a variety of crowds eat, is particularly suitable for old man, children and eats.
Technical scheme：An aspect of of the present present invention provides a kind of imperial glycan moon cake, is made up of raw material by following parts by weight, dragon
It is taro powder 25%-40%, flour 15%-30%, honey 8%-15%, sodium tripolyphosphate 0.2%-0.7%, sodium citrate 0.1%-0.6%, small
Soda 0.2%-1.5%, emulsion stabilizer 2%-6.5%, essence and flavoring agent 0.2%-1%, egg 5%-10%, white oil 5%-15%.
The technical program, a kind of imperial glycan moon cake is made up, imperial taro powder 28%- of raw material by following parts by weight
38%th, flour 18%-28%, honey 9%-13%, sodium tripolyphosphate 0.25%-0.6%, sodium citrate 0.15%-0.55%, sodium bicarbonate
0.25%-1.4%, emulsion stabilizer 3%-6%, essence and flavoring agent 0.5%-0.9%, egg 5.5%-19%, white oil 5.5%-12%.
The technical program, a kind of imperial glycan moon cake is made up, imperial taro powder 30%- of raw material by following parts by weight
35%th, flour 20%-26%, honey 9.5%-12%, sodium tripolyphosphate 0.3%-0.55%, sodium citrate 0.2%-0.5%, sodium bicarbonate
0.3%-1.2%, emulsion stabilizer 4%-5.5%, essence and flavoring agent 0.7%-0.85%, egg 8%-15%, white oil 7%-10%.
Another aspect of the present invention provides a kind of preparation method of imperial glycan moon cake, comprises the following steps, step 1, first
Selection, cleaning are carried out to imperial glycan raw material, production cycle length, bulky imperial glycan is selected, then the imperial glycan after cleaning is former
Expect to remove imperial glycan skin using skinning machine, then carry out the imperial glycan surface residue of cleaning removal, cut finally by dicer
Fourth.Step 2, the imperial glycan fourth block of step 1 handled through following procedures, cold water, which cleans cold water immersion one, to be rubbed with the hands and goes the stripping and slicing of crust one
The pre-freeze one of one acid soak, one draining, one sabot one is dried in vacuo, and recycles pulverizer progress to crush and obtains the imperial glycan of 300-400 mesh
Powder.Step 3, by the imperial taro powder of step 2, flour and egg Jia Bama mineral waters using mixed at high speed mixer carry out mixing stir
Processing is mixed, and adds white oil, honey, sodium tripolyphosphate, sodium citrate, sodium bicarbonate, emulsion stabilizer, essence and flavoring agent, until mixed
Close uniform.Step 4, the sheet that the well mixed flour cake of step 3 is made into various shapes using flour cake working and forming machine are added
Fillings is simultaneously stored on pallet, standby to be baked.Step 5, using baking box by the sheet flour cake semi-finished product of the various shapes of step 4
Bake and take out, cool down, wherein, during baking, baking box is preheated first, preheating temperature is 190 degrees Celsius -210 degrees Celsius,
It is roasting -40 minutes 30 minutes.Step 6, the imperial glycan natto cake by the production of step 5, are visited using model YS-12007B metal
Survey instrument to be detected, then packed, be put in storage.
The technical program, imperial glycan stripping and slicing size is 1*1*1cm in the step 2, and sabot thickness is left in 1cm-2cm
The right side, pre-freezing temperature be less than 5 degrees Celsius -8 degrees Celsius, post-processing at 10 degrees Celsius -25 degrees Celsius, wherein, pre-freeze to subzero 40
Degree Celsius, plate to be heated is warming up to after 62 degrees Celsius, is kept for 6-8 hours, then is cooled to 45 DEG C, holding 5-7 hours, overall process
Keep maximum vacuum.
Imperial glycan, imperial glycan is grown in pile Tanaka, is Jiangsu Xinghua local varieties, and 1.2~1.5m of plant height, blade is dark green
Color, petiole green, petiole is long, and blade has purple dizzy with petiole connecting place, female nearly spheroidal of taro, meat white, powder and it is fragrant, sub- taro is few,
Ellipse, meat glues, rich in mineral matters such as abundant protein, starch and calcium iron.
Bar horse mineral water source is in depth in lower two km karst lava stratum, and deep Tibetan is pollution-free throughout the year；Ripe ground
Lower water cycle system, mobilization is strong, and activity is high；By the infiltration layer by layer of rock, natural filter, the pure safety of water quality；It is rich in
It is beneficial to 20 several mineral materials and trace element of health；PH value is in alkalescent, and oxidation-reduction potential is low；The world is most rare
0.5 nanoscale natural small molecule group water, human body easily absorbs.
Compared with prior art, a kind of beneficial effect of imperial glycan moon cake of the invention and preparation method thereof is：One side
Its features good taste of face, high nutrition, the characteristic of lowering blood pressure and blood fat, it is adaptable to which a variety of crowds eat, are particularly suitable for old man and children's food
With the another aspect technological process of production rationally, is easy to operator to be produced, so as to realize the standardization of enterprise's batch
Production requirement.
Embodiment
With reference to and specific embodiment, the present invention is furture elucidated.
Embodiment one
The present invention provides a kind of imperial glycan moon cake, is made up of raw material by following parts by weight, imperial taro powder 25%-40%, flour
15%-30%, honey 8%-15%, sodium tripolyphosphate 0.2%-0.7%, sodium citrate 0.1%-0.6%, sodium bicarbonate 0.2%-1.5%, emulsification
Stabilizer 2%-6.5%, essence and flavoring agent 0.2%-1%, egg 5%-10%, white oil 5%-15%.
The preparation method of above-described embodiment dragon glycan moon cake, comprises the following steps, and step 1, imperial glycan raw material is entered first
Row selection, cleaning, select production cycle length, bulky imperial glycan, then the imperial glycan raw material after cleaning is gone using skinning machine
Except imperial glycan skin, then the imperial glycan surface residue of cleaning removal is carried out, diced finally by dicer.Step 2, by step
1 imperial glycan fourth block is handled through following procedures, and cold water cleans the stranding of cold water immersion one and removes the draining of one stripping and slicing of crust, one acid soak one
The pre-freeze one of one sabot one is dried in vacuo, and recycles pulverizer progress to crush and obtains the imperial taro powder of 300-400 mesh.Step 3, by step
2 imperial taro powder, flour and egg Jia Bama mineral waters carries out mixing processing using mixed at high speed mixer, and adds white
Oil, honey, sodium tripolyphosphate, sodium citrate, sodium bicarbonate, emulsion stabilizer, essence and flavoring agent, until well mixed.Step 4, general
The sheet that various shapes are made using flour cake working and forming machine in the well mixed flour cake of step 3 adds fillings and is stored in pallet
On, it is standby to be baked.Steps 5, the sheet flour cake semi-finished product of the various shapes of step 4 are baked using baking box and takes out, cool down,
Wherein, during baking, baking box is preheated first, preheating temperature is 190 degrees Celsius -210 degrees Celsius, is baked -40 minutes 30 minutes.
Step 6, the imperial glycan natto cake by the production of step 5, are detected using model YS-12007B metal detector, then
Packed, be put in storage.
The technical program, imperial glycan stripping and slicing size is 1*1*1cm in the step 2, and sabot thickness is left in 1cm-2cm
The right side, pre-freezing temperature be less than 5 degrees Celsius -8 degrees Celsius, post-processing at 10 degrees Celsius -25 degrees Celsius, wherein, pre-freeze to subzero 40
Degree Celsius, plate to be heated is warming up to after 62 degrees Celsius, is kept for 6-8 hours, then is cooled to 45 DEG C, holding 5-7 hours, overall process
Keep maximum vacuum.
Embodiment two
The present invention provides a kind of imperial glycan moon cake, is made up of raw material by following parts by weight, imperial taro powder 28%-38%, flour
18%-28%, honey 9%-13%, sodium tripolyphosphate 0.25%-0.6%, sodium citrate 0.15%-0.55%, sodium bicarbonate 0.25%-1.4%,
Emulsion stabilizer 3%-6%, essence and flavoring agent 0.5%-0.9%, egg 5.5%-19%, white oil 5.5%-12%.
The preparation method of above-described embodiment dragon glycan moon cake, comprises the following steps, and step 1, imperial glycan raw material is entered first
Row selection, cleaning, select production cycle length, bulky imperial glycan, then the imperial glycan raw material after cleaning is gone using skinning machine
Except imperial glycan skin, then the imperial glycan surface residue of cleaning removal is carried out, diced finally by dicer.Step 2, by step
1 imperial glycan fourth block is handled through following procedures, and cold water cleans the stranding of cold water immersion one and removes the draining of one stripping and slicing of crust, one acid soak one
The pre-freeze one of one sabot one is dried in vacuo, and recycles pulverizer progress to crush and obtains the imperial taro powder of 300-400 mesh.Step 3, by step
2 imperial taro powder, flour and egg Jia Bama mineral waters carries out mixing processing using mixed at high speed mixer, and adds white
Oil, honey, sodium tripolyphosphate, sodium citrate, sodium bicarbonate, emulsion stabilizer, essence and flavoring agent, until well mixed.Step 4, general
The sheet that various shapes are made using flour cake working and forming machine in the well mixed flour cake of step 3 adds fillings and is stored in pallet
On, it is standby to be baked.Steps 5, the sheet flour cake semi-finished product of the various shapes of step 4 are baked using baking box and takes out, cool down,
Wherein, during baking, baking box is preheated first, preheating temperature is 190 degrees Celsius -210 degrees Celsius, is baked -40 minutes 30 minutes.
Step 6, the imperial glycan natto cake by the production of step 5, are detected using model YS-12007B metal detector, then
Packed, be put in storage.
The technical program, imperial glycan stripping and slicing size is 1*1*1cm in the step 2, and sabot thickness is left in 1cm-2cm
The right side, pre-freezing temperature be less than 5 degrees Celsius -8 degrees Celsius, post-processing at 10 degrees Celsius -25 degrees Celsius, wherein, pre-freeze to subzero 40
Degree Celsius, plate to be heated is warming up to after 62 degrees Celsius, is kept for 6-8 hours, then is cooled to 45 DEG C, holding 5-7 hours, overall process
Keep maximum vacuum.
Embodiment three
The present invention provides a kind of imperial glycan moon cake, is made up of raw material by following parts by weight, imperial taro powder 30%-35%, flour
20%-26%, honey 9.5%-12%, sodium tripolyphosphate 0.3%-0.55%, sodium citrate 0.2%-0.5%, sodium bicarbonate 0.3%-1.2%,
Emulsion stabilizer 4%-5.5%, essence and flavoring agent 0.7%-0.85%, egg 8%-15%, white oil 7%-10%.
The preparation method of above-described embodiment dragon glycan moon cake, comprises the following steps, and step 1, imperial glycan raw material is entered first
Row selection, cleaning, select production cycle length, bulky imperial glycan, then the imperial glycan raw material after cleaning is gone using skinning machine
Except imperial glycan skin, then the imperial glycan surface residue of cleaning removal is carried out, diced finally by dicer.Step 2, by step
1 imperial glycan fourth block is handled through following procedures, and cold water cleans the stranding of cold water immersion one and removes the draining of one stripping and slicing of crust, one acid soak one
The pre-freeze one of one sabot one is dried in vacuo, and recycles pulverizer progress to crush and obtains the imperial taro powder of 300-400 mesh.Step 3, by step
2 imperial taro powder, flour and egg Jia Bama mineral waters carries out mixing processing using mixed at high speed mixer, and adds white
Oil, honey, sodium tripolyphosphate, sodium citrate, sodium bicarbonate, emulsion stabilizer, essence and flavoring agent, until well mixed.Step 4, general
The sheet that various shapes are made using flour cake working and forming machine in the well mixed flour cake of step 3 adds fillings and is stored in pallet
On, it is standby to be baked.Steps 5, the sheet flour cake semi-finished product of the various shapes of step 4 are baked using baking box and takes out, cool down,
Wherein, during baking, baking box is preheated first, preheating temperature is 190 degrees Celsius -210 degrees Celsius, is baked -40 minutes 30 minutes.
Step 6, the imperial glycan natto cake by the production of step 5, are detected using model YS-12007B metal detector, then
Packed, be put in storage.
The technical program, imperial glycan stripping and slicing size is 1*1*1cm in the step 2, and sabot thickness is left in 1cm-2cm
The right side, pre-freezing temperature be less than 5 degrees Celsius -8 degrees Celsius, post-processing at 10 degrees Celsius -25 degrees Celsius, wherein, pre-freeze to subzero 40
Degree Celsius, plate to be heated is warming up to after 62 degrees Celsius, is kept for 6-8 hours, then is cooled to 45 DEG C, holding 5-7 hours, overall process
Keep maximum vacuum.
In the embodiment of the present invention one or embodiment two or embodiment three, wherein, during baking, baking box is preheated first,
Preheating temperature is 195 degrees Celsius -2 degrees Celsius, bakes 30 minutes and when being baked to -28 minutes 25 minutes, baking tray is taken out, to every
Brush last layer egg yolk liquid above individual cake, continues to be baked to surface in beautiful golden yellow.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvement can also be made, these improvement also should be regarded as the present invention's
Protection domain.
Claims (5)
1. a kind of imperial glycan moon cake, it is characterised in that：It is made up of raw material by following parts by weight, imperial taro powder 25%-40%, flour
15%-30%, honey 8%-15%, sodium tripolyphosphate 0.2%-0.7%, sodium citrate 0.1%-0.6%, sodium bicarbonate 0.2%-1.5%, emulsification
Stabilizer 2%-6.5%, essence and flavoring agent 0.2%-1%, egg 5%-10%, white oil 5%-15%.
2. a kind of imperial glycan moon cake according to claim 1, it is characterised in that：It is made up of raw material by following parts by weight,
Imperial taro powder 28%-38%, flour 18%-28%, honey 9%-13%, sodium tripolyphosphate 0.25%-0.6%, sodium citrate 0.15%-
0.55%th, sodium bicarbonate 0.25%-1.4%, emulsion stabilizer 3%-6%, essence and flavoring agent 0.5%-0.9%, egg 5.5%-19%, white oil
5.5%-12%。
3. a kind of imperial glycan moon cake according to claim 1, it is characterised in that：It is made up of raw material by following parts by weight,
Imperial taro powder 30%-35%, flour 20%-26%, honey 9.5%-12%, sodium tripolyphosphate 0.3%-0.55%, sodium citrate 0.2%-
0.5%th, sodium bicarbonate 0.3%-1.2%, emulsion stabilizer 4%-5.5%, essence and flavoring agent 0.7%-0.85%, egg 8%-15%, white oil 7%-
10%。
4. a kind of preparation method of imperial glycan moon cake according to above-mentioned any claim, it is characterised in that：Including following
Step,
Step 1, selection, cleaning are carried out to imperial glycan raw material first, select production cycle length, bulky imperial glycan, then will be clear
Imperial glycan raw material after washing removes imperial glycan skin using skinning machine, then carries out the imperial glycan surface residue of cleaning removal, finally leads to
Dicer is crossed to be diced；
Step 2, the imperial glycan fourth block of step 1 handled through following procedures, cold water clean cold water immersion one rub with the hands go crust all
The pre-freeze one of one sabot of block one acid soak, one draining one is dried in vacuo, and recycles pulverizer progress to crush and obtains 300-400 mesh dragon perfume
Taro powder；
Step 3, the imperial taro powder of step 2, flour and egg Jia Bama mineral waters mixed using mixed at high speed mixer
Stir process, and white oil, honey, sodium tripolyphosphate, sodium citrate, sodium bicarbonate, emulsion stabilizer, essence and flavoring agent are added, until
It is well mixed；
Step 4, the sheet that the well mixed flour cake of step 3 is made into various shapes using flour cake working and forming machine add fillings
And be stored on pallet, it is standby to be baked；
Step 5, the sheet flour cake semi-finished product of the various shapes of step 4 are baked using baking box and takes out, cool down, wherein, baking
When, baking box is preheated first, preheating temperature is 190 degrees Celsius -210 degrees Celsius, is baked -40 minutes 30 minutes；
Step 6, the imperial glycan natto cake by the production of step 5, are examined using model YS-12007B metal detector
Survey, then packed, be put in storage.
5. a kind of preparation method of imperial glycan moon cake according to claim 4, it is characterised in that：Dragon is fragrant in the step 2
Taro stripping and slicing size is 1*1*1cm, and sabot thickness is less than at 5 degrees Celsius -8 degrees Celsius, later stage in 1cm-2cm or so, pre-freezing temperature
Manage at 10 degrees Celsius -25 degrees Celsius, wherein, pre-freeze is to subzero 40 degrees Celsius, and plate to be heated is warming up to after 62 degrees Celsius, keeps
6-8 hours, then it is cooled to 45 DEG C, holding 5-7 hours, overall process holding maximum vacuum.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710307007.1A CN107094845A (en) | 2017-05-04 | 2017-05-04 | A kind of imperial glycan moon cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710307007.1A CN107094845A (en) | 2017-05-04 | 2017-05-04 | A kind of imperial glycan moon cake and preparation method thereof |
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| CN103876071A (en) * | 2012-12-21 | 2014-06-25 | 吕艳 | Method of manufacturing taro flour pie |
| CN103891872A (en) * | 2014-03-25 | 2014-07-02 | 山东金谷食品有限公司 | Vacuum freeze drying method of fistular onion stalk |
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