CN107410418B - Black-skin and black-skin mooncakes capable of being manufactured mechanically and preparation method thereof - Google Patents
Black-skin and black-skin mooncakes capable of being manufactured mechanically and preparation method thereof Download PDFInfo
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- CN107410418B CN107410418B CN201710589761.9A CN201710589761A CN107410418B CN 107410418 B CN107410418 B CN 107410418B CN 201710589761 A CN201710589761 A CN 201710589761A CN 107410418 B CN107410418 B CN 107410418B
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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Abstract
The invention discloses a black skin mooncake capable of being mechanically manufactured and a preparation method thereof. The black skin is a moon cake skin material and comprises 20-45 parts of white kidney bean paste, 10-20 parts of white granulated sugar, 5-12 parts of maltitol solution, 3-10 parts of sorbitol solution, 2-8 parts of glucose powder, 3-11 parts of water, 1-4 parts of glucose syrup, 1-4 parts of yolk solution, 1-5 parts of trehalose, 1-4 parts of cocoa butter substitute, 1-4 parts of cocoa powder, 1-4 parts of honey, 0.03 part of preservative and a proper amount of liquid edible oil. The black skin can be used for mechanically wrapping stuffing to produce black skin moon cakes in a large scale. The black skin mooncake made of the black skin has low and mild sweetness, strong palatability and good taste, can play a role in preventing product aging, has good moisture retention and prolonging shelf life, does not crack after being stored for a long time, and can still keep the integrity, the attractiveness, the softness and the fineness of the black skin mooncake.
Description
Technical Field
The invention belongs to the field of moon cake manufacturing, and particularly relates to a black skin moon cake capable of being manufactured mechanically and a preparation method thereof.
Background
As a traditional festival special food in China, the moon cake mostly takes wheat flour as a main material of a wrapper, and the color is designed mainly in yellow and warm colors. However, with the continuous progress of modern life, moon cakes mainly containing high sugar, high fat and warm color on the market cannot meet the requirements of the current consumer groups.
The black skin in the existing black skin moon cake is prepared by secretly blending white kidney bean paste with egg yolk, milk, cream and other materials, the sweetness of the black skin moon cake is very high, the sweet and greasy taste of the moon cake is easily caused, and in addition, the water activity of the black skin is too high, so that the black skin is easy to collapse after being made into the moon cake; the black skin has low adhesion, so that the formed moon cake cannot be wrapped by a machine, and the moon cake is easy to crack after being baked; the black skin has low moisture retention, so that the gloss, the moisture and the softness of the black skin can not be maintained after the black skin wraps the moon cake stuffing and is baked.
In conclusion, the existing black skin as the skin material of the moon cake has low adhesion degree, looseness and high water activity, so that many black skin and black skin moon cakes are manufactured by a manual method at present, and the manual manufacturing cost is high.
Disclosure of Invention
The invention aims to provide a black skin and a preparation method thereof;
the invention also aims to provide a black skin moon cake and a preparation method thereof.
The technical scheme adopted by the invention is as follows:
the black skin is a moon cake skin material and comprises the following components in parts by mass: 20-45 parts of white kidney bean paste, 10-20 parts of white granulated sugar, 5-12 parts of maltitol solution, 3-10 parts of sorbitol solution, 2-8 parts of glucose powder, 3-11 parts of water, 1-4 parts of glucose syrup, 1-4 parts of egg yolk solution, 1-5 parts of trehalose, 1-4 parts of cocoa butter substitute, 1-4 parts of cocoa powder, 1-4 parts of honey, 0.03 part of preservative and a proper amount of liquid edible oil.
Preferably, the black skin comprises the following components in parts by mass: 35-45 parts of white kidney bean paste, 12-20 parts of white granulated sugar, 7-12 parts of maltitol solution, 4-10 parts of sorbitol solution, 2-7 parts of glucose powder, 3-10 parts of water, 1-3 parts of glucose syrup, 1-3 parts of egg yolk solution, 1-3 parts of trehalose, 1-3 parts of cocoa butter substitute, 1-3 parts of cocoa powder, 1-3 parts of honey, 0.03 part of preservative and a proper amount of liquid edible oil.
Preferably, the black skin comprises the following components in parts by mass: 40 parts of white kidney bean paste, 15 parts of white granulated sugar, 9 parts of maltitol solution, 6 parts of sorbitol solution, 5 parts of glucose powder, 8 parts of water, 2 parts of glucose syrup, 2 parts of egg yolk solution, 2 parts of trehalose, 2 parts of cocoa butter substitute, 2 parts of cocoa powder, 2 parts of honey, 0.03 part of preservative and a proper amount of liquid edible oil.
Preferably, the mass part of the maltitol solution in the black skin component is more than that of the sorbitol solution.
Preferably, the mass part of the sorbitol solution is greater than or equal to the mass part of the trehalose.
Wherein, the maltitol solution, the sorbitol solution and the trehalose are all sweeteners, but the sweetness is moderate, the dosage required by the combination is less, and the sweetness of the prepared black skin is lower than that of the black skin prepared by glucose powder, glucose syrup and honey. In addition, the water activity of the black skin can be adjusted by maltitol solution and sorbitol solution, and the adhesiveness of the black skin can be adjusted by maltitol solution. The invention develops three materials of maltitol solution, sorbitol solution and trehalose according to the mass ratio (5-12): (3-10): (1-5) compounding, wherein the ratio of 9:6:2 is the optimal compounding ratio, and the sweetness of the black skin is reduced, so that the taste is sweet but not greasy; the water activity of the black skin is reduced, so that the black skin made into the moon cake can not collapse after being baked; the adhesion degree of the black skin is improved, so that the black skin can wrap the stuffing of the moon cake and cannot crack after being baked; the moisture retention of the black skin is improved, so that the gloss, the moisture and the softness of the black skin can be still maintained after the black skin wraps the moon cake stuffing and is baked.
If the compounding ratio of the maltitol solution to the sorbitol solution to the trehalose is adjusted to 7:8:2, the adhesion degree of the black skin is improved, and the black skin is easy to stick to machinery, so that the moon cake is not shaped. Or the compounding ratio of the maltitol solution, the sorbitol solution and the trehalose is adjusted to 6:7:4, the adhesion degree, the water activity and the moisture retention degree of the black skin are improved, the black skin is too sticky, and the black skin moon cake is not shaped except sticking, so that the black skin moon cake is collapsed and cracked in the baking process. Multiple research and development experiments prove that the compounding ratio of the maltitol solution, the sorbitol solution and the trehalose is 9:6:2 to be optimal.
The adhesion degree of the black skin is very important for the mechanical production of the moon cake. The adhesion degree is too high, and the black leather can stick to a moon cake die and a conveying belt of a machine; too low a degree of adhesion may result in a machine-bagged failure to form the moon cake. Therefore, the black leather can be produced by a machine only if the adhesion degree needs to be controlled in place.
Preferably, the white granulated sugar is refined white granulated sugar.
Preferably, the white kidney bean paste is fine sand-shaped bean paste with the granularity of 20-50um, which is processed by white kidney beans.
Preferably, the method for processing the white kidney beans to obtain the white kidney bean paste comprises the following steps: selecting whole white kidney bean, removing bean hull, grinding, and repeatedly filtering to obtain refined white kidney bean paste with particle size of 20-50 um.
Preferably, the cocoa powder is a dark alkali cocoa powder, which is darker in color and more intense in aroma than natural cocoa powder, typically 25 kg/bag.
Preferably, the glucose powder used in the present invention is monohydrate, and further comprises vitamins, such as 1120 micrograms of vitamin a, 280 micrograms of vitamin B, 2000 micrograms of vitamin C, and 20.3 micrograms of vitamin D per gram. Vitamins provide additional nutrients to the black skin. In addition, ordinary glucose powder may be used.
Preferably, the maltitol solution has a mass percentage concentration of 80-98%.
Preferably, the sorbitol solution has a mass percent concentration of 50-70%.
Preferably, trehalose is imported from Japan.
Preferably, the mass percentage concentration of the glucose syrup is 50-85%.
Preferably, the preservative is at least one of sodium dehydroacetate and edible salt.
A preparation method of black skin comprises the following steps:
(1) weighing each component of the black skin according to any one of the above, mixing white granulated sugar, trehalose, glucose powder, edible salt and water, putting into a stuffing frying pot, stirring until the mixture is dissolved into syrup, then adding white kidney bean paste, stirring uniformly, and finally adding glucose syrup, stirring and mixing uniformly;
(2) and (2) after the materials are fully mixed and stirred in the step (1), adding the egg yolk liquid, continuously fully stirring, finally adding the sorbitol liquid, the honey, the cocoa powder, the cocoa butter substitute, the maltitol liquid, the preservative and the liquid edible oil, firing and frying for 3-4 hours, and taking out of the pot when the sugar degree reaches 70-71 ℃ to obtain the black skin.
A black skin moon cake comprises a skin material and a stuffing material, wherein the skin material of the black skin moon cake is as described in any one of the above items.
A preparation method of a black skin moon cake comprises the following steps:
(1) preparing black skin for the skin material of the moon cake according to the preparation method, and sterilizing when the temperature is reduced to 20-30 ℃;
(2) wrapping the black skin and the moon cake with stuffing for forming, pressing patterns and shapes of the moon cake, and then standing for shaping;
(3) baking at 100-200 deg.C for 10-25 min;
(4) and (5) cooling to normal temperature, sealing the film and packaging to obtain the black skin moon cake.
The invention has the beneficial effects that:
the black skin is white kidney bean paste obtained by processing white kidney beans, refined white granulated sugar, maltitol solution, sorbitol solution, glucose powder, water, glucose syrup, egg yolk solution, trehalose, cocoa butter substitute, cocoa powder, honey and liquid edible oil serving as raw materials, and the fried skin material is uniform in color, fine and smooth in touch and black in color. The sweetness of the black skin is reduced by compounding the sorbitol solution, the maltitol solution and the trehalose, so that the taste is sweet but not greasy; the water activity of the black skin is reduced, so that the black skin made into the moon cake can not collapse after being baked; the adhesion degree of the black skin is improved, so that the black skin can wrap the moon cake stuffing by a mechanical manufacturing method, and the moon cake stuffing cannot crack after being baked; the moisture retention of the black skin is improved, so that the gloss, the moisture and the softness of the black skin can be still maintained after the black skin wraps the moon cake stuffing and is baked.
The black skin can be used for mechanically wrapping stuffing to produce black skin moon cakes in a large scale. The black skin mooncake made of the black skin has low and mild sweetness, strong palatability and good taste, can play a role in preventing the product from aging, has good moisture retention and prolonging the shelf life, does not crack after being stored for a long time, and can still keep the integrity, the attractiveness, the softness and the fineness of the black skin mooncake. The compounding of the sorbitol solution, the maltitol solution and the trehalose promotes high adhesion degree and low water activity of the black skin, and is beneficial to high-efficiency production of mechanical stuffing wrapping and forming of the black skin. The black skin moon cake can not crack after being stored for a long time, and the integrity of the black skin moon cake can be still kept.
Drawings
FIG. 1 is a black skin moon cake of the present invention;
FIG. 2 shows a commercial black skin moon cake;
FIG. 3 is a comparison of the black skin moon cake of the present invention before and after baking;
fig. 4 shows the invention adopts mechanization to make moon cake.
Detailed Description
The white kidney bean paste used in the embodiment of the invention is self-prepared by the company, and the specific method comprises the following steps: selecting whole white kidney bean, removing bean hull, grinding, and repeatedly filtering to obtain refined white kidney bean paste with particle size of 20-50 um.
The present invention is further illustrated by, but is not limited to, the following examples.
Example 1
The black skin comprises the following components in parts by mass:
40 parts of white kidney bean paste, 15 parts of refined white granulated sugar, 9 parts of maltitol solution, 6 parts of sorbitol solution, 5 parts of glucose powder, 8 parts of water, 2 parts of glucose syrup, 2 parts of egg yolk solution, 2 parts of trehalose, 2 parts of cocoa butter substitute, 2 parts of cocoa powder, 2 parts of honey, 0.03 part of preservative and 4.97 parts of liquid edible oil.
The preparation method comprises the following steps:
(1) mixing refined white granulated sugar, trehalose, glucose powder, edible salt and water, putting into a stuffing frying pot, stirring until the refined white granulated sugar, the trehalose, the glucose powder, the edible salt and the water are dissolved into syrup, then adding the white kidney bean paste, stirring uniformly, and finally adding the glucose syrup, stirring and mixing uniformly;
(2) and (2) mixing and fully stirring the components in the step (1), adding the yolk, continuously fully stirring, finally adding sorbitol solution, honey, cocoa powder, cocoa butter substitute, maltitol solution, preservative and liquid edible oil, firing and frying for 3-4 hours, taking out of a pot when the sugar degree reaches 70-71 ℃, placing the black skin in a high-cleanness area, standing at normal temperature, cooling, and sterilizing to obtain the black skin.
A method for preparing a black skin moon cake comprises the following steps:
placing the black skin in a high-cleanliness area, standing at normal temperature for cooling, when the temperature of the black skin is reduced to the normal temperature, wrapping the black skin and moon cakes by stuffing by using a stuffing wrapping machine subjected to sterilization treatment for forming, transporting the black skin to a cake making machine by using a conveyor belt for pressing into a standard moon cake pattern and shape, then placing the moon cake on a rectangular tray subjected to sterilization treatment for standing for about half an hour, then sending the moon cake into an oven for baking at 200 ℃ for 16 minutes, placing the moon cake into a cooling room subjected to sterilization treatment for cooling to the normal temperature after the baking is finished, placing the moon cake into a packaging support subjected to sterilization treatment after the moon cake is inspected to be free from abnormality (whether a detected product contains metal foreign matters) by using gold inspection equipment after the moon cake is cooled, placing a deoxidizer into the packaging support, and sealing and packaging the moon cake by.
The obtained black skin moon cake is named as 'black skin', and is shown in figure 1. FIG. 2 shows a commercially available product. Aiming at the requirements of the current consumer group on the taste, sweetness and color, the invention provides the black skin moon cake aiming at the young generation. The harmony of the 'black skin' is HAPPY (Happy), 'black skin' moon cake has the characteristics of novel and unique black cold color, delicate mouthfeel, sweetness but not greasy, low calorie, low fat and the like besides the happiness of people, and is suitable for vast consumer groups pursuing the health idea.
The black skin obtained in example 1 had a sweet but not greasy taste; the water activity is 0.6-0.85aw, the adhesion degree is moderate, and the moisture retention degree is moderate. In the process of mechanically making the black skin moon cake, belts, molds and the like of the machine do not have any black skin adhesion. The obtained black skin moon cake is baked at high temperature, and the color of the black skin moon cake is not changed. Referring to fig. 3, in fig. 3, a is a black skin moon cake before baking, and B is a black skin moon cake after baking.
Example 2
The black skin comprises the following components in parts by mass:
35 parts of white kidney bean paste, 20 parts of refined white granulated sugar, 8 parts of maltitol solution, 4 parts of sorbitol solution, 4 parts of glucose powder, 9 parts of water, 2 parts of glucose syrup, 2 parts of egg yolk solution, 4 parts of trehalose, 2 parts of cocoa butter substitute, 2 parts of cocoa powder, 3 parts of honey, 0.03 part of preservative and 4.97 parts of proper amount of liquid edible oil.
The preparation method comprises the following steps:
(1) mixing refined white granulated sugar, trehalose, glucose powder, edible salt and water, putting into a stuffing frying pot, stirring until the refined white granulated sugar, the trehalose, the glucose powder, the edible salt and the water are dissolved into syrup, then adding the white kidney bean paste, stirring uniformly, and finally adding the glucose syrup, stirring and mixing uniformly;
(2) and (2) after the mixture in the step (1) is fully mixed and stirred, adding the sorbitol solution and the liquid edible oil and fat, continuously fully stirring, finally adding the honey, the cocoa powder, the cocoa butter substitute, the maltitol solution, the egg yolk, the preservative and the liquid edible oil and fat, frying for about 2-3 hours by firing, taking out of a pot when the sugar degree reaches 70-71 ℃, placing the black skin in a high-cleanliness area, standing at normal temperature, cooling, and sterilizing to obtain the black skin.
A method for preparing a black skin moon cake comprises the following steps:
and (2) standing and cooling the black skin at normal temperature in a high-cleanliness area, wrapping and forming the black skin and the moon cakes by using stuffing with a sterilized encrusting machine when the temperature of the black skin is reduced to the normal temperature, conveying the black skin to a cake making machine by using a conveyor belt to press into standard moon cake patterns and characters (see figure 4), standing the black skin and the moon cakes on a sterilized rectangular tray for about half an hour, baking the black skin in an oven at the temperature of 200 ℃ for 16 minutes, cooling the black skin to the normal temperature in a cooling room after the baking is finished, checking whether the black skin is abnormal by using gold detection equipment after the black skin is cooled, putting the black skin and the moon cakes into a sterilized packaging tray, putting the packaging tray down and packaging the black skin moon cakes by using a packaging machine to seal films, and obtaining the black skin.
The adhesion degree of the obtained black skin is slightly higher than that of the black skin obtained in the embodiment 1, and when the black skin moon cake is prepared, the black skin is slightly adhered to a belt and a mold of a machine, but the black skin moon cake still meets the specification, and the obtained black skin moon cake is formed. After baking, the color of the black skin moon cake is unchanged.
Example 3
The black skin comprises the following components in parts by mass:
40 parts of white kidney bean paste, 10 parts of refined white granulated sugar, 11 parts of maltitol solution, 6 parts of sorbitol solution, 6 parts of glucose powder, 8 parts of water, 3 parts of glucose syrup, 2 parts of egg yolk solution, 2 parts of trehalose, 2 parts of cocoa butter substitute, 2 parts of cocoa powder, 3 parts of honey, 0.03 part of preservative and 4.97 parts of proper amount of liquid edible oil.
The preparation method of the black skin and black skin moon cake is the same as that of the example 1.
The obtained black skin has slightly higher adhesion degree, water activity and moisture retention than those of the embodiment 1, and the black skin is slightly adhered to a belt and a mould of a machine when the black skin moon cake is prepared, but the black skin moon cake still meets the specification, and the obtained black skin moon cake is formed. After baking, the color of the black skin moon cake is unchanged.
Comparative example 1
The difference from example 1 is that: in the components of the black skin, the maltitol solution, the sorbitol solution and the trehalose are respectively in parts by weight: 7 parts of maltitol solution, 8 parts of sorbitol solution and 2 parts of trehalose (namely the mass ratio of the maltitol solution to the sorbitol solution is 7:8:2), and other components and parts by mass are unchanged. The preparation method of the black skin and black skin moon cake is the same as that of the example 1.
The result is that the prepared black skin has higher adhesion, which causes the black skin to be adhered to a belt and a mould of a machine when the black skin is used for preparing the black skin moon cake by the machine and causes the black skin moon cake to be deformed.
Comparative example 2
The difference from example 1 is that: in the components of the black skin, the maltitol solution, the sorbitol solution and the trehalose are respectively in parts by weight: 6 parts of maltitol solution, 7 parts of sorbitol solution and 4 parts of trehalose (namely the mass ratio of the maltitol solution to the sorbitol solution is 6:7:4), and other components and parts by mass are unchanged. The preparation method of the black skin and partial black skin moon cakes is the same as that of the example 1.
The result is that the adhesion degree, water activity and moisture retention degree of the prepared black skin are improved, the black skin is excessively adhered, and except that a belt and a die of a machine are adhered, the moon cake is not shaped, and the black skin moon cake is collapsed and cracked in the baking process. So that the remaining black skin moon cakes can be continuously made only by a manual method.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (9)
1. The black skin is a moon cake skin material and is characterized by comprising the following components in parts by mass: 20-45 parts of white kidney bean paste, 10-20 parts of white granulated sugar, 8-9 parts of maltitol solution, 4-6 parts of sorbitol solution, 2-8 parts of glucose powder, 3-11 parts of water, 1-4 parts of glucose syrup, 1-4 parts of egg yolk solution, 2-4 parts of trehalose, 1-4 parts of cocoa butter substitute, 1-4 parts of cocoa powder, 1-4 parts of honey, 0.03 part of preservative and liquid edible oil.
2. The black skin according to claim 1, comprising the following components in parts by mass: 35-45 parts of white kidney bean paste, 12-20 parts of white granulated sugar, 8-9 parts of maltitol solution, 4-6 parts of sorbitol solution, 2-7 parts of glucose powder, 3-10 parts of water, 1-3 parts of glucose syrup, 1-3 parts of egg yolk solution, 2-4 parts of trehalose, 1-3 parts of cocoa butter substitute, 1-3 parts of cocoa powder, 1-3 parts of honey, 0.03 part of preservative and liquid edible oil.
3. The black skin according to any one of claims 1 to 2, wherein: the white kidney bean paste is fine sand-shaped bean paste with the granularity of 20-50um and is processed by white kidney beans.
4. The black skin according to any one of claims 1 to 2, wherein: the mass percentage concentration of the maltitol solution is 80-98%.
5. The black skin according to any one of claims 1 to 2, wherein: the mass percentage concentration of the glucose syrup is 50-85%.
6. The black skin according to any one of claims 1 to 2, wherein: the preservative is sodium dehydroacetate.
7. The preparation method of the black skin is characterized by comprising the following steps:
weighing each component of the black skin according to any one of claims 1 to 6, mixing and dissolving white granulated sugar, trehalose, glucose powder and water to form syrup, then adding the white kidney bean paste, stirring uniformly, and finally adding the glucose syrup, mixing and stirring uniformly;
adding egg yolk liquid, stirring, adding sorbitol solution, Mel, cocoa powder, cocoa butter substitute, maltitol solution, antiseptic, and liquid edible oil, parching for 3-4 hr until sugar degree reaches 70-71 deg.C to obtain black skin.
8. A black skin moon cake comprises a skin material and a stuffing material, and is characterized in that: the wrapper of the black-skinned moon cake is as defined in any one of claims 1 to 6.
9. The preparation method of the black skin moon cake is characterized by comprising the following steps:
making a black skin for moon cake skin material according to the preparation method of claim 7, and sterilizing after the temperature is reduced to 20-30 ℃;
wrapping the black skin and the stuffing for forming, pressing patterns and shapes, and standing for forming;
baking at 100-200 deg.C for 10-25 min;
and (5) cooling to normal temperature, sealing the film and packaging to obtain the black skin moon cake.
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| CN201710589761.9A CN107410418B (en) | 2017-07-19 | 2017-07-19 | Black-skin and black-skin mooncakes capable of being manufactured mechanically and preparation method thereof |
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| CN109169788A (en) * | 2018-11-08 | 2019-01-11 | 遵义医学院 | A kind of rose yam moon cake and preparation method |
| CN110771653A (en) * | 2019-11-23 | 2020-02-11 | 广东旺通食品有限公司 | Five-black moon cake and making method thereof |
| CN112167289A (en) * | 2020-09-01 | 2021-01-05 | 烟台市南沪食品有限公司 | Black skin moon cake |
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| CN107410418A (en) | 2017-12-01 |
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