CN107372738A - A kind of low oily fluffy health-care moon cake of high-quality alkali and preparation method thereof - Google Patents
A kind of low oily fluffy health-care moon cake of high-quality alkali and preparation method thereof Download PDFInfo
- Publication number
- CN107372738A CN107372738A CN201710817725.3A CN201710817725A CN107372738A CN 107372738 A CN107372738 A CN 107372738A CN 201710817725 A CN201710817725 A CN 201710817725A CN 107372738 A CN107372738 A CN 107372738A
- Authority
- CN
- China
- Prior art keywords
- fluffy
- alkali
- moon cake
- cake
- parts
- 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
- 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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- A21D13/20—Partially or completely coated products
-
- 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
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
-
- 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
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)
- Molecular Biology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A kind of low oily fluffy health-care moon cake of high-quality alkali and preparation method thereof, is related to a kind of moon cake, and the weight composition of moon cake cake skin is：Fluffy complete 2,3~11 parts of the powder of 48~56 parts of Self- raising flour, alkali, 29~37 parts of syrup of conversion, 3~11 parts of vegetable oil, 0.6~0.8 part of a conduit made of long bamboo powder；The present invention is fluffy by the ultimate attainment green alkali of fine modern processing acquisition, retain the fluffy natural prebiotic function factor of alkali, the fluffy full powder of trona is added in moon cake cake skin, change the high oily drawback of traditional mooncake, grease addition is set in cake skin to reduce by 30% 72%, the fluffy unique moon cake with health-care effect for assigning traditional mooncake low oily high-quality, ensureing the original mouthfeel of moon cake and characteristic low oily while of green alkali simultaneously, meets the pursuit of healthy epoch people greatly.
Description
【Technical field】
The present invention relates to a kind of moon cake, more particularly, to a kind of low oily fluffy health-care moon cake of high-quality alkali.
【Background technology】
Moon cake is the Han nationality's traditional snack having long enjoyed a good reputation, very popular.But moon cake oil is more, sugar is more, with Ovum Anas domestica yolk
It is high for the moon cake cholesterol of filling, totally say, moon cake is high heat, higher fatty acid, high sugar, high cholesterol " getting fat food ".
By taking moon cake nutritional ingredient universal on the market as an example, data are shown：In units of 100g, the energy of one piece of moon cake reaches
To 1639 kilojoules, occupy people and recommend the 20% of Energy intaking amount in one day, and fat content is then 10.5g, occupies people one day
Recommend the 26% of fat intake, more than 3 bowls rice of heat of a moon cake, heat it is high even supported 4 bowls of rice, moon cake from
The height sugar of body, high oil, the " three high " characteristic of high-energy usually allow people to inspire awe even from distance！Particularly with diabetic, liver and gall disease
For patient, hypertension, cardiovascular patient, enterogastric diseases patient, old man and child overweight people, traditional mooncake
To patient body larger burden, or even hyperphagia can be brought to cause the aggravation of the state of an illness, in addition, for normal body condition people
For, the " three high " characteristic of moon cake can not also meet the development trend in big healthy epoch.
On health, the epoch of today, be not only " ill to take medicine " epoch, but epoch of " preventiveing treatment of disease ",
It is the epoch for belonging to big health.Entering the big healthy epoch of new century, people begin to focus on personal health management, scientifically arranged
Health risk factors are removed or reduced, reach protection and sanatory purpose.People are focused more in improving fitness, are reduced
Pain, carry out health care, health control, health maintenance；People turn to care and are good for from overdraw health, the mode to anti-disease
Health, prophylactic new fitness mode.
In face of the delicious food of irresistible moon cake, but worry the high heat, higher fatty acid, high sugar, high cholesterol of moon cake
Attribute, currently need a kind of health moon cake food that can reduce moon cake oil content, sugar content badly.
However, moon cake is one of skillful Chinese tradition cake of development, from the Mid-autumn Festival Tang Dynasty eat moon cake custom spread with
Come, the manufacture craft and material mixture ratio of moon cake are substantially more constant, and moon cake cake skin is mainly allocated in proportion by flour, sugar, oil
It is made, for the adding proportion of grease 10% -25% or so, why fragrant and sweet moon cake is in moon cake cake skin on the market at present
Delicious food, flavor are meaningful, and wherein grease plays an important role, if reducing addition oily in moon cake cake skin, the flavor of moon cake is then
It can have a greatly reduced quality, and reduce grease, also result in moon cake exsiccation, cake skin easily ftractures in baking, the structure of moon cake cake skin
As hardness, stickiness, chewiness, restoring force numerical value, elasticity and cohesiveness numerical value can all decline, ultimately result in what is produced
Moon cake loses the original color of moon cake, and this is also the reason for fat content is high in current moon cake cake skin.
Therefore, under the double requirements that people pursue the exclusive cuisines flavor of moon cake and low oil health, how to reduce
In moon cake cake skin while grease addition, ensure that the original flavor of moon cake becomes a problem for being difficult to capture again, at present
Low oil was both also can guarantee that without one kind, and can ensures the moon cake of the original mouthfeel of moon cake and characteristic, between low oil and the delicious food of moon cake
The contradiction that you can't have both at the same time make it that most moon cake is still presented in face of consumer in the form of high oil on Vehicles Collected from Market, to people's
Health brings larger threat.
In addition, either reviving formula moon cake also or guang-type moon cake, the ratio that cake skin accounts in moon cake is higher, and heat is higher,
As can be seen here, the oil content in moon cake cake skin is the main source of moon cake heat, therefore, reduces oil addition measurer in moon cake cake skin
It is significant.
And the present invention is exactly to have captured the problem that the low oil of moon cake cake skin gets both with flavor characteristics, by adding in moon cake cake skin
Add the fluffy full powder of alkali, the addition of grease in moon cake cake skin can be substantially reduced, while also ensure the high-quality of moon cake, make moon cake
Mouthfeel and characteristic are close with traditional mooncake, and Invention Announce number is a kind of Suaeda salsa dietary fiber moon disclosed in CN106135368A
Cake and preparation method thereof, the fluffy slag of alkali after this document is extracted using leaf protein are made Suaeda salsa dietary fiber as raw material and added
In moon cake cake skin, but this document does not change the addition of grease in traditional mooncake cake skin, is still a kind of high oily moon cake, and
This document select the fluffy slag of alkali reduce alkali it is fluffy in original many nutritional ingredients, thus alkali it is fluffy caused by nutritive effect also beat greatly
Discount.
Suaeda salsa is annual herb salification plant, and the fluffy middle nutritional ingredient of alkali is complete and enriches, the fluffy stem leaf protein matter of alkali,
Fat, carbohydrate three nutritious elements content are higher, and its seed fat content accounts for the 36.5% of dry, higher than soybean,
The protein content of fresh and tender cauline leaf accounts for the 40% of dry, measures 16 kinds of amino acid in Suaeda salsa altogether, wherein there is 8 kinds of human bodies must
Amino acid is needed, and content is higher, has expansion blood vessel, enhancing body immunity, decompression, hypoglycemic, the work(of prevention and cure of cardiovascular disease
Effect；It is also rich containing a variety of the essential trace elements of the human bodys and abundant vitamin, wherein calcium, magnesium, zinc, iron, nickel content during alkali is fluffy
Richness, its calcium, phosphorus, iron and core yellow cellulose content are higher than or quite far above the vegetables such as spinach, tomato and carrot, Vitamin C content
In general vegetables, vitamin B content is 5-8 times of general vegetables, far above spirulina；Invention Announce number is CN106578918A
Patent document disclose a kind of fluffy healthy and nutritious noodle of selenium-rich alkali and its production technology, it is fluffy that patent document research demonstrates alkali
Middle high 10 times or so of the more general food of Se contents, and selenium is referred to as " king of anti-cancer " in body trace element by scientist, tool
There is the effect of anticancer, pre- preventing tumor, the generation of hepatopathy, raising body immunity；Invention Announce number is：CN103027962A's
Patent document discloses a kind of Suaeda salsa extracting flavonoids and content assaying method, and patent document research demonstrates Suaeda salsa
(S.salsa) leaf flavonoids content is higher, and has stronger antioxidation activity, and plant flavone has anti-oxidant, antitumor, anti-dynamic
The multiple efficacies such as pulse atherosclerosis, anti-inflammatory.
In summary, alkali is fluffy has all multi-nutrients, has good health-care efficacy, have great economic value with
Social value, and grease addition in moon cake cake skin also is reduced without a kind of on Vehicles Collected from Market, while ensure the original mouthfeel of moon cake
And the moon cake with health-care effect of characteristic, the present invention, which works out a kind of moon cake of low oily high-quality, to have great importance, and accords with
Close the pursuit of big healthy epoch people.
【The content of the invention】
In order to overcome the shortcomings of in background technology, the present invention works out a kind of fluffy health-care moon cake of low oily high-quality alkali and its system
Preparation Method, it is fluffy by the ultimate attainment green alkali of fine modern processing acquisition, retain the fluffy natural prebiotic function factor of alkali, trona is fluffy complete
Powder is added in moon cake cake skin, is changed the high oily drawback of traditional mooncake, grease addition in cake skin is reduced 30%-72%, while green
The fluffy uniqueness of color alkali assigns traditional mooncake low oily high-quality.
For achieving the above object, the present invention adopts the following technical scheme that：
A kind of low oily fluffy health-care moon cake of high-quality alkali, the weight composition of moon cake cake skin are：Self- raising flour 48~56
Part, fluffy complete 2,3~11 parts of the powder of alkali, 29~37 parts of syrup of conversion, 3~11 parts of vegetable oil, 0.6~0.8 part of a conduit made of long bamboo powder.
The described low oily fluffy health-care moon cake of high-quality alkali, the weight composition of moon cake cake skin are：Self- raising flour 52.3
Part, fluffy complete 7.09 parts of the powder of alkali, 33 parts of syrup of conversion, 7.09 parts of vegetable oil, 0.7 part of a conduit made of long bamboo powder.
The described low oily fluffy health-care moon cake of high-quality alkali, the weight composition of moon cake cake skin are：52 parts of Self- raising flour,
Fluffy complete 7 parts of the powder of alkali, 33 parts of syrup of conversion, 7 parts of vegetable oil, 0.7 part of a conduit made of long bamboo powder.
The described low oily fluffy health-care moon cake of high-quality alkali, preservative dehydroactic acid sodium 0.3 gram/thousand is added in moon cake cake skin
Gram.
A kind of preparation method of the low oily fluffy health-care moon cake of high-quality alkali, preparation method are as follows：
The preparation of the fluffy full powder of step (1) alkali：Fresh stem and leaf of S. salsa (L.) Pall is gathered, is put into food purifying machine cleaning 1 time~3
Time, the fluffy cauline leaf of alkali after cleaning is put into blanching machine boiling water fixing 60s, then pulls draining out, being put into vegetable drying after draining kills
Bacterium machine is dried, and temperature is 40 DEG C~65 DEG C, and the fluffy cauline leaf of alkali after drying is put into the crushing of fruits and vegetables pulverizer, crosses 20~40 mesh sieves, puts
Enter aluminium foil bag to be kept in dark place, it is -7 DEG C -4 DEG C, standby.
Step (2) weighs the fluffy full powder of Self- raising flour, alkali, conversion syrup, vegetable oil, a conduit made of long bamboo powder successively by formula, is well mixed,
With preservative film by dough encapsulant.
Step (3) chooses commercially available various fruit, lotus-seed paste or mixed nuts fillings and presses required weight preparation；
Step (4) metering point is plucked：The cake skin and fillings that step 2 and step 3 are obtained are measured, and cake skin is 2.5~3.5
Part, fillings is 1.5~2.5 parts；
Step (5) faric shaping, is put into Mooncake die and is pressed into moon cake embryo；
Step (6) is once toasted：The fluffy moon cake embryo of alkali obtained by step 5 is put into disk, once toasted after water spray, 180
DEG C~200 DEG C, taken out after toasting 8min~10min；
Step (7) sprays egg yolk liquid：The moon cake taken out in step 6 is cooled down into 1min~2min, 1~2 part of yolk is taken, adds and drink
Water, 1~2 times is diluted to, egg yolk liquid is made and uniformly sprays on the top surface of moon cake and side；
Step (8) secondary baking：Moon cake is put into baking box again and bakes 180 DEG C~200 DEG C, bakes 3min~4min, natural cooling；
Step (9) oil return is packed.
The preparation method of the described low oily fluffy health-care moon cake of high-quality alkali, the fluffy full powder of described alkali are to choose growth cycle to exist
The whole strain leaves and stemses lease making of the fluffy grass of alkali within 45 days crosses the full powder of the fluffy cauline leaf of alkali that color retention obtains.
The weight ratio of the preparation method of the described low oily fluffy health-care moon cake of high-quality alkali, cake skin and fillings is 6:4.
The preparation method of the described low oily fluffy health-care moon cake of high-quality alkali, a baking time is 9min.
The preparation method of the described low oily fluffy health-care moon cake of high-quality alkali, the ratio of the egg yolk liquid mesolecithal and drinking water
For：1:3, spray egg yolk liquid used in amount and moon cake between weight ratio be：Egg yolk liquid：Moon cake=1:70.
The preparation method of the described low oily fluffy health-care moon cake of high-quality alkali, oil return time are 3-6 hours.
Due to using technical scheme as described above, the present invention has the advantages that：
1st, the present invention changes the high oily drawback of traditional mooncake, makes cake skin by adding the fluffy full powder of trona in moon cake cake skin
Middle grease addition reduces 30%-72% compared to traditional mooncake, while the fluffy uniqueness of green alkali assigns traditional mooncake low oily Gao Pin
Matter, it can ensure that moon cake has the peculiar flavour of traditional mooncake.
2nd, the present invention in cake skin by adding the fluffy full powder of trona, when can greatly shorten the oil return after moon cake toasts
Between, traditional mooncake oil return needs to complete for 3-5 days, due to the reprimand oiliness of the fluffy full powder of alkali in moon cake cake skin, moon cake in the present invention
Oil return can be achieved when placing normal temperature naturally after terminating in baking, and the oil return time is 3-6 hours, greatly shortens the making week of moon cake
Phase, improve Production of Moon Cake efficiency.
3rd, fluffy the be rich in fat of alkali, protein, a large amount of crude fibres, mineral matter, trace element and multivitamin are to the moon
Cake brings various health care functions：Heat-clearing, disperse accumulations, carbohydrate digestion is delayed to absorb, enhancing intestines peristalsis, enhancing human immunity
Power, cholesterol is reduced, be hypoglycemic, beneficial to health slimming, anti-mutation, anticancer, anti-oxidant, hypotensive, protection liver etc., it is anti-oxidant
Activity analysis shows that alkali is fluffy to O-2Free radical has stronger scavenging action, is advantageous to remove oxygen radical excessive in vivo, so as to
It is good for one's health and long-lived, the present invention all remains the fluffy middle nutritional ingredient of alkali by adding the fluffy full powder of alkali in moon cake cake skin,
Realize complete utilization, no waste, nutrition free of losses, suitable diabetic, disease in the liver and gallbladder patient, hypertension, cardiovascular sufferer
Person, enterogastric diseases patient, old man and child overweight people it is edible, especially for the elderly, diabetic, hypertension
Patient has notable health-care effect.
4th, in the present invention in moon cake manufacture craft, on moon cake surface using unique spray egg yolk liquid before secondary baking
Technique, realize that egg yolk liquid is uniformly smeared, moon cake top surface and side all standing, form uniform diaphragm, obstruct the fluffy full powder of alkali
With air contact, anti-oxidation, and then color protection, non-fading effect are played；And traditional mooncake manufacture craft uses brush coating process,
Egg liquid is easily caused to be smeared uneven, so as to influence color and luster.
5th, the fluffy raw material of alkali chooses alkali fluffy plant of the growth cycle within 45 days in the present invention, and the fluffy cauline leaf of alkali now is fresh
Tender, rich in nutritional ingredients such as functional pigmented, vitamin, protein and alkaloids, and the fluffy full powder of alkali in the present invention is pair
The fluffy whole strain of alkali finished, dried, crush made from, realize that the fluffy complete stool of alkali utilizes in manufacturing process, no waste, no residue, battalion
Form a point free of losses, without destruction；In addition, the fluffy raw material of alkali selected by the present invention is artificial cultivation, wild suaeda glauce raw material is avoided
Heavy metals exceeding standard problem that may be present, artificial cultivation, good growing environment ensure that the security of raw material.
6th, the present invention is when preparing the fluffy full powder of alkali, and color protection is carried out to the fluffy cauline leaf of alkali by fixing, during fixing high temperature and
The oxidase active being passivated in fresh leaf, prevents the fluffy cauline leaf oxidation stain of alkali in drying course, plays a part of color protection.
7th, the ratio of moon cake cake skin and fillings is 6 in the present invention:4, change traditional mooncake cake skin and fillings 2:8 or 3:7
Ratio, the content of cake skin is increased, because the oil content of cake skin in the present invention substantially reduces, and grease, courage in commercially available moon cake
Sterol content is higher, therefore increases the ratio of cake skin, reduces the ratio of filling, can further reduce oil content in moon cake,
Sugared content and cholesterol level, moon cake heat is reduced, meet big pursuit of the healthy epoch people to green and healthy food, and
Fragrant in taste is oiliness after increasing cake skin ratio.
8th, sucrose is free of in moon cake cake skin of the present invention, cake skin dispensing semisaccharified syrup of the present invention is selected without sucrose inversion sugar
Slurry, includes maltitol and xylitol, diabetic patients.
The low oily fluffy health-care moon cake weight of high-quality alkali is 50g in the present invention, mouthfeel when protein content is 8% in Self- raising flour
Most preferably, it is compared to 100g or easily ripe more than 50g specifications moon cake during baking.
The low oily fluffy health-care moon cake of high-quality alkali of the present invention is in green, and the ultimate attainment green alkali of fine modern processing acquisition is fluffy, retains
The fluffy natural prebiotic function factor of alkali, the fluffy full powder of trona is added in moon cake cake skin, the high oily drawback of traditional mooncake is changed, makes cake skin
Middle grease addition reduces 30%-72%, while the fluffy uniqueness of green alkali assigns traditional mooncake low oily high-quality, pure in mouth feel, fits
Mouth is oiliness, and preparation technology is easy to operate, energy-conserving and environment-protective, is a green pure natural health-care, has good economic benefit.
【Brief description of the drawings】
Fig. 1 is the process chart that the present invention prepares the fluffy moon cake of alkali；
Fig. 2 is influence of the addition of the fluffy full powder of alkali to the fluffy cake skin color L* values of alkali；
Fig. 3 is influence of the addition of the fluffy full powder of alkali to the fluffy cake skin color a* values of alkali；
Fig. 4 is influence one of the addition of the fluffy full powder of alkali to the fluffy cake skin texture of alkali；
Fig. 5 is influence two of the addition of the fluffy full powder of alkali to the fluffy cake skin flavor of alkali；
Fig. 6 is influence of the addition of vegetable oil to the fluffy cake skin color L* values of alkali；
Fig. 7 is influence of the addition of vegetable oil to the fluffy cake skin color a* values of alkali；
Fig. 8 is influence one of the addition of vegetable oil to the fluffy cake skin texture of alkali；
Fig. 9 is influence two of the addition of vegetable oil to the fluffy cake skin flavor of alkali；
Influence of the addition of Figure 10 vegetable oil to the fluffy cake skin flavor of alkali；
The sensory evaluation scores of the fluffy moon cake of Figure 11 difference vegetable oil addition alkali.
【Embodiment】
The present invention can be explained in more detail by the following examples, the open purpose of the present invention is intended to the protection present invention
In the range of all changes and improvements, the invention is not limited in the following examples；
A kind of low oily fluffy health-care moon cake of high-quality alkali, the weight composition of moon cake cake skin are：Self- raising flour 48~56
Part, fluffy complete 2,3~11 parts of the powder of alkali, 29~37 parts of syrup of conversion, 3~11 parts of vegetable oil, 0.6~0.8 part of a conduit made of long bamboo powder, preservative dehydrogenation
The g kg of sodium acetate 0.3.
Preferably, the weight composition of moon cake cake skin is：Fluffy complete 7 parts of the powder of 52.3 parts of Self- raising flour, alkali, conversion syrup
33 parts, 7 parts of vegetable oil, 0.7 part of a conduit made of long bamboo powder, the g kg of preservative dehydroactic acid sodium 0.3.
Preferably, the weight composition of moon cake cake skin is：Fluffy complete 7 parts of the powder of 52 parts of Self- raising flour, alkali, conversion syrup 33
Part, 7 parts of vegetable oil, 0.7 part of a conduit made of long bamboo powder.
Preferably, the low oily fluffy health-care moon cake weight of high-quality alkali is preferably 50g in the present invention, and now mouthfeel is optimal.
The present invention is low, and the oily fluffy health-care moon cake preparation technology of high-quality alkali is as follows：
Embodiment one：
The preparation of the fluffy full powder of step (1) alkali：Fresh stem and leaf of S. salsa (L.) Pall is gathered, is put into food purifying machine cleaning 1 time~3
Time, the fluffy cauline leaf of alkali after cleaning is put into blanching machine boiling water fixing 60s, then pulls draining out, being put into vegetable drying after draining kills
Bacterium machine is dried, and temperature is 40 DEG C~65 DEG C, and the fluffy cauline leaf of alkali after drying is put into the crushing of fruits and vegetables pulverizer, crosses 20~40 mesh sieves, puts
Enter aluminium foil bag to be kept in dark place, it is -7 DEG C -4 DEG C, standby.
Step (2) weighs the fluffy full powder of Self- raising flour, alkali, conversion syrup, vegetable oil, a conduit made of long bamboo powder successively by formula, is well mixed,
With preservative film by dough encapsulant.
Step (3) chooses commercially available various fruit, lotus-seed paste or mixed nuts fillings and presses required weight preparation；
Step (4) metering point is plucked：The cake skin and fillings that step 2 and step 3 are obtained are measured, and cake skin is 2.5~3.5
Part, fillings is 1.5~2.5 parts；
Step (5) faric shaping, is put into Mooncake die and is pressed into moon cake embryo；
Step (6) is once toasted：The fluffy moon cake embryo of alkali obtained by step 5 is put into disk, once toasted after water spray, 180
DEG C~200 DEG C, taken out after toasting 8min~10min；
Step (7) sprays egg yolk liquid：The moon cake taken out in step 6 is cooled down into 1min~2min, 1~2 part of yolk is taken, adds and drink
Water, 1~2 times is diluted to, egg yolk liquid is made and uniformly sprays on the top surface of moon cake and side；
Step (8) secondary baking：Moon cake is put into baking box again and bakes 180 DEG C~200 DEG C, bakes 3min~4min, natural cooling；
Step (9) oil return is packed, 3-6 hours oil return time, vacuum packaging.
Embodiment two：
The preparation of the fluffy full powder of step (1) alkali：Fresh stem and leaf of S. salsa (L.) Pall is gathered, is put into food purifying machine cleaning 1 time~3
Time, the fluffy cauline leaf of alkali after cleaning is put into blanching machine boiling water fixing 60s, then pulls draining out, being put into vegetable drying after draining kills
Bacterium machine is dried, and temperature is 40 DEG C~65 DEG C, and the fluffy cauline leaf of alkali after drying is put into the crushing of fruits and vegetables pulverizer, crosses 20~40 mesh sieves, puts
Enter aluminium foil bag to be kept in dark place, it is -7 DEG C -4 DEG C, standby；
Step (2) weighs the fluffy full powder of Self- raising flour, alkali, conversion syrup, vegetable oil, a conduit made of long bamboo powder successively by formula, is well mixed,
With preservative film by dough encapsulant；
Step (3) chooses commercially available various fruit, lotus-seed paste or mixed nuts fillings and presses required weight preparation；
Step (4) metering point is plucked：The cake skin and fillings that step 2 and step 3 are obtained are measured, and cake skin is 2.5~3.5
Part, fillings is 1.5~2.5 parts；
Step (5) faric shaping, is put into Mooncake die and is pressed into moon cake embryo；
Step (6) is once toasted：The fluffy moon cake embryo of alkali obtained by step 5 is put into disk, once toasted after water spray, 180
DEG C~200 DEG C, taken out after toasting 9min；
Step (7) sprays egg yolk liquid：The moon cake taken out in step 6 is cooled down into 1min~2min, in the ratio 1 of yolk and water:3
Egg yolk liquid is modulated, egg yolk liquid will be made and uniformly spray on the top surface of moon cake and side；
Step (8) secondary baking：Moon cake is put into baking box again and bakes 180 DEG C~200 DEG C, bakes 3min~4min, natural cooling；
Step (9) oil return is packed, 3-6 hours oil return time, vacuum packaging.
For the present invention when preparing the fluffy full powder of alkali, the main purpose of fixing is to carry out color protection to the fluffy cauline leaf of alkali, is broken by high temperature
Oxidase active in bad and passivation fresh leaf, prevents the fluffy cauline leaf oxidation stain of alkali in drying course, plays a part of color protection.
It is best that the moon cake cured effect taken out after 9min is once toasted in step (6) of the present invention, bright color.
The weight ratio preferably 6 of cake skin and fillings in the present invention:4, change traditional mooncake cake skin and fillings 2:8 or 3:7
Ratio, and moon cake fragrant in taste is oiliness.
The ratio of step (7) egg yolk liquid mesolecithal and drinking water of the present invention is：1:3, spray amount and moon cake used in egg yolk liquid
Between weight ratio be：Egg yolk liquid：Moon cake=1:70, using the spray process of uniqueness, realize that egg yolk liquid is uniformly smeared, moon cake top
Face and side all standing, uniform diaphragm, the fluffy full powder of barrier alkali and air contact, anti-oxidation are formd, and then play shield
Color, non-fading effect；And traditional mooncake manufacture craft uses brush coating process, egg liquid is easily caused to be smeared uneven, so as to shadow
Color and luster is rung, test result indicates that, the moon cake after spray integrally becomes clear, in green, and it is colour-fast.
The process chart that the present invention prepares the fluffy moon cake of alkali is as shown in Figure 1；
The present invention is directed to the determination of the fluffy full powder addition of alkali in moon cake cake skin, and the fluffy full powder addition of alkali to moon cake color
The influence in pool, cake skin texture is divided into five groups of carry out measurings, vegetable oil addition is set according to control variable control experiment method
For constant, one of vegetable oil addition in traditional mooncake cake skin is chosen：10.27% is empirical value, by the fluffy full powder addition of alkali
Variable is set to, constantly controls the fluffy full powder addition of alkali, observes and determines moon cake color and luster and cake skin texture parameter, specific experiment are：
The fluffy full powder addition of the alkali of table 1 is to moon cake color and luster, the influence of cake skin texture
Experimental result is as shown in Figure 2-5：The addition of the fluffy full powder of alkali shown in Fig. 2 and Fig. 3 is to the fluffy cake skin Color influences of alkali
Analysis：The bright-dark degree of L* representative samples, when △ L be on the occasion of when, representative sample is brighter than standard deviation, negative value represent it is partially dark.Experiment
As a result show, with the reduction of the fluffy full powder addition of alkali, moon cake L* values are in rising trend, i.e. moon cake color gradually becomes shallower as, explanation
The addition of the fluffy full powder of alkali has an impact for the color of moon cake, and with the increase of the fluffy full powder addition of alkali, color is gradually deepened, become
Green, from the point of view of the sense organ angle of laboratory sample, with the increase of the fluffy full powder addition of alkali, the color of moon cake cake skin is from light green to ink
Green, color gradually deepens, and by the observation to five groups of experimental group samples, when the fluffy full powder addition of alkali is 7.09%, color and luster is most
It is good, the exploitation of most suitable this product；
Impact analysis of the addition of the fluffy full powder of alkali shown in Fig. 4 and Fig. 5 to the fluffy cake skin texture of alkali：Moon cake shown in Fig. 4
Hardness, stickiness, chewiness numerical value shows, when the addition of the fluffy full powder of alkali is 7.09%, chewiness numerical value is close to five groups of experiments
The median of data, hardness are relatively low with stickiness；The elasticity of moon cake shown in Fig. 5, cohesiveness, restoring force numerical value are shown, when alkali is fluffy complete
When the addition of powder is 7.09%, restoring force numerical value is close to the median of five groups of experimental datas, and the cohesiveness and elasticity of cake skin
Numerical value is in higher level.In actual experiment operating process, when the fluffy full powder addition of alkali reduces, dough gradually softens,
Become sticky, alkali fluffy full powder too low moon cake does not allow easy mold release when being molded, and when the fluffy full powder addition rise of alkali, dough is gradually dried, and becomes
Firmly, moon cake cake skin easily ftractures when the fluffy full powder of alkali is too high, and the elasticity of moon cake, cohesiveness numerical value reduce；Consider, the fluffy full powder of alkali
The exploitation of more suitable this product when addition is 7.09%.
After the amount of the fluffy full powder of optimum addition alkali determines, the fluffy full powder addition of alkali is set to constant, chooses optimum alkali
One of fluffy full powder addition：7.09% is empirical value, and vegetable oil addition is set into variable, constantly reduces vegetable oil addition
Amount, observe and determine moon cake color and luster, cake skin texture parameter and the fluffy cake skin flavor index of alkali, be divided into five groups of carry out measurings,
Specific experiment is：
The vegetable oil addition of table 2 is to moon cake color and luster, the influence of cake skin texture
Experimental result is as illustrated in figs. 6-11：The reduction of the addition of vegetable oil shown in Fig. 6 is to the fluffy cake skin color L* values of alkali
Impact analysis：The bright-dark degree of L* representative samples, when △ L be on the occasion of when, representative sample is brighter than standard deviation, negative value represent it is partially dark.
Result of the test shows that the addition of different vegetable oil influences notable p to the light and shade of the fluffy moon cake top surface of alkali<0.05, with vegetable oil
The reduction of addition, the color of moon cake top surface is more and more shallow, and when vegetable oil addition is 5.41%, L* values significantly rise；No
Addition with vegetable oil is to the not notable p of Color influences of the fluffy moon cake side of alkali>0.05；The addition of different vegetable oil is fluffy to alkali
The light and shade of moon cake bottom surface influences notable p<0.05, with the reduction of vegetable oil addition, the color of moon cake bottom surface is more and more shallow, when
When vegetable oil addition is 5.41%, L* values significantly rise；
The reduction of the addition of vegetable oil shown in Fig. 7 is to the fluffy cake skin color a* impact analysis of alkali：A* representative samples it is red
Value of green, when a* be on the occasion of when, representative sample is redder than standard deviation, negative value represent it is partially green.Result of the test shows that different vegetable oil add
Color influences notable p of the dosage to the fluffy moon cake of alkali<0.05, with the reduction of vegetable oil addition, moon cake top surface, the green face of side
Color is more and more shallow；Color influences notable p of the addition of different vegetable oil to the fluffy moon cake bottom surface of alkali<0.05, when vegetable oil adds
Measure for 5.41% when, a* values significantly reduce.
Influence of the reduction of the addition of vegetable oil shown in Fig. 8 and Fig. 9 to the fluffy cake skin texture characteristic of alkali, moon cake it is hard
Degree, stickiness, chewiness, restoring force numerical value shows, when vegetable oil addition is 7.09%, the texture characteristic of product closer to
The high oily moon cake of tradition when vegetable oil addition is 10.27%；The hardness of moon cake, stickiness, chewiness, bullet shown in Fig. 8 and Fig. 9
Property, cohesiveness and restoring force numerical value show, it is hardness, stickiness, chewiness, elasticity, solidifying when the addition of vegetable oil is 7.09%
Poly- power and restoring force numerical value all substantially rises, during below or above 7.09%, hardness, stickiness, chewiness, elasticity, cohesiveness and
Restoring force numerical value is all decreased obviously；Consider, the exploitation of more suitable this product when vegetable oil addition is 7.09%.
The addition of vegetable oil shown in Figure 10 reduces the influence to the fluffy cake skin flavor of alkali, Figure 11 difference vegetable oil additions
The sensory evaluation scores of the fluffy moon cake of alkali show, in the case of the fluffy full powder content identical of alkali, constantly reduce vegetable oil addition, work as plant
When oily addition is less than 3.68%, just cause moon cake flavor compared to traditional mooncake (i.e. vegetable oil addition is 10.27%) partially
Difference is larger, and as seen from Figure 10, circle area coverage and vegetable oil addition are 10.27% when vegetable oil addition is 3.68%
The non-overlapping part of circle area coverage, show that the two flavor differs greatly, choose vegetable oil addition optimal value 7.09%
When, the flavor of the fluffy moon cake of alkali and the flavor of traditional mooncake are more or less the same, and the two circle area coverage has overlapping, that is to say, that this
Vegetable oil addition is reduced in invention to 7.09%, the moon cake flavor difference of moon cake flavor and high oil is not notable, so as to prove this
The low oily moon cake of invention also has the flavor of the moon cake of high oil.
It is above-mentioned test result indicates that, premise of the vegetable oil addition in the fluffy full powder of addition alkali in moon cake cake skin of the invention
Under, 7.09% can be down to, 30%-72% is reduced compared to vegetable oil addition in traditional mooncake cake skin, has changed traditional moon
The high oily drawback of cake, while the fluffy also imparting moon cake of green alkali and traditional mooncake identical high-quality flavor, it is fluffy natural prebiotic to retain alkali
Function factor, also with good health-care effect, the present invention, which works out a kind of moon cake of low oily high-quality, to have great importance,
Meet the pursuit of big healthy epoch people.
Part not in the detailed description of the invention is prior art.
Claims (10)
1. a kind of low oily fluffy health-care moon cake of high-quality alkali, it is characterized in that：The weight of moon cake cake skin forms：Self- raising flour
48~56 parts, fluffy complete 2,3~11 parts of the powder of alkali, 29~37 parts of syrup of conversion, 3~11 parts of vegetable oil, 0.6~0.8 part of a conduit made of long bamboo powder.
2. the low oily fluffy health-care moon cake of high-quality alkali according to claim 1, it is characterized in that：The weight of moon cake cake skin
Form and be：Fluffy complete 7.09 parts of the powder of 52.3 parts of Self- raising flour, alkali, 33 parts of syrup of conversion, 7.09 parts of vegetable oil, 0.7 part of a conduit made of long bamboo powder.
3. the low oily fluffy health-care moon cake of high-quality alkali according to claim 1, it is characterized in that：The weight of moon cake cake skin
Form and be：Fluffy complete 7 parts of the powder of 52 parts of Self- raising flour, alkali, 33 parts of syrup of conversion, 7 parts of vegetable oil, 0.7 part of a conduit made of long bamboo powder.
4. the low oily fluffy health-care moon cake of high-quality alkali according to claim any one of 1-3, it is characterized in that：In moon cake cake skin
Add the g kg of preservative dehydroactic acid sodium 0.3.
5. a kind of preparation method of the low oily fluffy health-care moon cake of high-quality alkali, it is characterized in that：Preparation method is as follows：
Step（1）The preparation of the fluffy full powder of alkali：Fresh stem and leaf of S. salsa (L.) Pall is gathered, food purifying machine is put into and cleans 1 time~3 times, will
The fluffy cauline leaf of alkali after cleaning is put into blanching machine boiling water 60 s of fixing, then pulls draining out, vegetable drying sterilization machine is put into after draining
Drying, temperature are 40 DEG C~65 DEG C, and the fluffy cauline leaf of alkali after drying is put into the crushing of fruits and vegetables pulverizer, crosses 20~40 mesh sieves, is put into aluminium
Paper tinsel bag is kept in dark place, -7 °C -4 °C, standby；
Step（2）The fluffy full powder of Self- raising flour, alkali, conversion syrup, vegetable oil, a conduit made of long bamboo powder are weighed successively by formula, are well mixed, with guarantor
Fresh film is by dough encapsulant；
Step（3）Commercially available various fruit, lotus-seed paste or mixed nuts fillings is chosen to prepare by required weight；
Step（4）Metering point is plucked：The cake skin and fillings that step 2 and step 3 are obtained are measured, and cake skin is 2.5~3.5 parts,
Fillings is 1.5~2.5 parts；
Step（5）Faric shaping, it is put into Mooncake die and is pressed into moon cake embryo；
Step（6）Once toast：The fluffy moon cake embryo of alkali obtained by step 5 is put into disk, once toasted after water spray, 180 DEG C~
200 DEG C, take out after baking 8 min~10 min；
Step（7）Spray egg yolk liquid：The moon cake taken out in step 6 is cooled down into the min of 1 min~2,1~2 part of yolk is taken, adds and drink
Water, 1~2 times is diluted to, egg yolk liquid is made and uniformly sprays on the top surface of moon cake and side；
Step（8）Secondary baking：Moon cake is put into roasting 180 DEG C~200 DEG C of baking box again, bakes the min of 3 min~4, natural cooling；
Step（9）Oil return is packed.
6. the preparation method of the low oily fluffy health-care moon cake of high-quality alkali according to claim 5, it is characterized in that：Described alkali is fluffy
Full powder is to choose alkali fluffy grass whole strain leaves and stemses lease making of the growth cycle within 45 days to cross the fluffy stem of alkali that color retention obtains
The full powder of leaf.
7. the preparation method of the low oily fluffy health-care moon cake of high-quality alkali according to claim 5, it is characterized in that：Cake skin and fillings
Weight ratio be 6:4.
8. the preparation method of the low oily fluffy health-care moon cake of high-quality alkali according to claim 5, it is characterized in that：When once toasting
Between be 9 min.
9. the preparation method of the low oily fluffy health-care moon cake of high-quality alkali according to claim 5, it is characterized in that：The egg yolk liquid
The ratio of mesolecithal and drinking water is：1:3, spray egg yolk liquid used in amount and moon cake between weight ratio be：Egg yolk liquid：Moon cake=
1:70。
10. the preparation method of the low oily fluffy health-care moon cake of high-quality alkali according to claim 5, it is characterized in that：The oil return time
For 3-6 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710817725.3A CN107372738A (en) | 2017-09-12 | 2017-09-12 | A kind of low oily fluffy health-care moon cake of high-quality alkali and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710817725.3A CN107372738A (en) | 2017-09-12 | 2017-09-12 | A kind of low oily fluffy health-care moon cake of high-quality alkali and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107372738A true CN107372738A (en) | 2017-11-24 |
Family
ID=60351687
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710817725.3A Pending CN107372738A (en) | 2017-09-12 | 2017-09-12 | A kind of low oily fluffy health-care moon cake of high-quality alkali and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107372738A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101480200A (en) * | 2009-01-19 | 2009-07-15 | 梁天惠 | Cooked powder molding moon cake |
| CN102150790A (en) * | 2011-01-14 | 2011-08-17 | 张春银 | Suaeda salsa sausage and preparation method thereof |
| CN102293236A (en) * | 2011-07-08 | 2011-12-28 | 江南大学 | Preparation method of suaeda can |
| CN104782719A (en) * | 2015-05-13 | 2015-07-22 | 咀香园健康食品（中山）有限公司 | Method for preparing bergamot fruit mooncake |
| CN106135368A (en) * | 2016-08-26 | 2016-11-23 | 山东胜伟园林科技有限公司 | A kind of Suaeda salsa dietary fiber moon cake and preparation method thereof |
| CN106259799A (en) * | 2016-11-08 | 2017-01-04 | 武夷学院 | A kind of tea flavour minced fish moon cake and preparation method thereof |
-
2017
- 2017-09-12 CN CN201710817725.3A patent/CN107372738A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101480200A (en) * | 2009-01-19 | 2009-07-15 | 梁天惠 | Cooked powder molding moon cake |
| CN102150790A (en) * | 2011-01-14 | 2011-08-17 | 张春银 | Suaeda salsa sausage and preparation method thereof |
| CN102293236A (en) * | 2011-07-08 | 2011-12-28 | 江南大学 | Preparation method of suaeda can |
| CN104782719A (en) * | 2015-05-13 | 2015-07-22 | 咀香园健康食品（中山）有限公司 | Method for preparing bergamot fruit mooncake |
| CN106135368A (en) * | 2016-08-26 | 2016-11-23 | 山东胜伟园林科技有限公司 | A kind of Suaeda salsa dietary fiber moon cake and preparation method thereof |
| CN106259799A (en) * | 2016-11-08 | 2017-01-04 | 武夷学院 | A kind of tea flavour minced fish moon cake and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107347960A (en) | A kind of low oily fluffy health-care moon cake of high-quality alkali and preparation method thereof | |
| KR101973386B1 (en) | Broiled ribs made of Neungi mushroom sauce with herb medicine extract and manufacturing method of the same | |
| KR20120076857A (en) | Powdered food for health using mulberry and method for manufacturing the same | |
| CN100374033C (en) | Tea of buckwheat and preparation method | |
| CN104187403B (en) | A kind of radix polygonati officinalis red date crispy rice | |
| CN105495340A (en) | Oatmeal and preparation method thereof | |
| CN103211155A (en) | Coarse cereal cake containing durian and sweet-scented osmanthus | |
| CN104255852A (en) | Method for manufacturing purple sweet potato pumpkin steamed bun | |
| CN103652636B (en) | Hearth care three-wheat rice crust | |
| CN103719733A (en) | Health-protection lily rice crusts | |
| CN106665748A (en) | Making method of rice cake | |
| CN108157944A (en) | A kind of immunity enhancement type black health-care nutrient powder | |
| CN107372725A (en) | A kind of health-care moon cake fluffy containing alkali and preparation method thereof | |
| CN103478560A (en) | Nutrition rice prepared through milk and gynostemma pentaphylla | |
| CN107494673A (en) | A kind of low oily fluffy health-care moon cake of high-quality alkali | |
| CN103749614B (en) | Nutritional pie for the old and making method thereof | |
| CN107372738A (en) | A kind of low oily fluffy health-care moon cake of high-quality alkali and preparation method thereof | |
| CN107372732A (en) | A kind of low oily fluffy health-care moon cake of high-quality alkali | |
| CN103404782B (en) | North steamed bun flour added with northeast famous special products, preparation method and nutrition steamed bun | |
| CN110754497A (en) | Moringa oleifera and macadamia nut crisp and preparation method thereof | |
| CN106072631A (en) | A kind of compositions alleviating asthenopia, spot-eliminating beauty treatment and its preparation method and application | |
| CN105748815A (en) | Traditional Chinese medicine composition for preventing and eliminating striae gravidarum of pregnant women and lying-in women and preparation method of traditional Chinese medicine composition | |
| CN106974285B (en) | Traditional Chinese medicine composition and application thereof | |
| CN105341066A (en) | Health-care bread and preparation method thereof | |
| KR20210051724A (en) | A manufacturing method of Paste containing Ginkgo nuts and Bellflower Root Extract |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20200723 Address after: Room 203, 2 / F, hi tech Industrial Development Zone, No.30 Xingye street, Xinglongtai District, Panjin City, Liaoning Province Applicant after: LIAONING HONGXIN TECHNOLOGY ACHIEVEMENT TRANSFORMATION SERVICE Co.,Ltd. Address before: 124010 Liaoning Panjin Xinglongtai District Xingye Street 30 hi tech Industrial Development Zone 5 incubators 519 Applicant before: PANJIN TAICHENG INNOVATION AND TECHNOLOGY RESEARCH INSTITUTE Co.,Ltd. Applicant before: BOHAI University |
|
| TA01 | Transfer of patent application right | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |