CN107494673B - Low-oil high-quality suaeda salsa health care moon cake - Google Patents
Low-oil high-quality suaeda salsa health care moon cake Download PDFInfo
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
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- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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Abstract
A low-oil high-quality suaeda salsa health care moon cake relates to a moon cake, wherein the moon cake comprises the following components in parts by weight: 48-56 parts of low-gluten flour, 2, 3-11 parts of suaeda salsa whole powder, 29-37 parts of invert syrup, 3-11 parts of vegetable oil and 0.6-0.8 part of kansui flour; according to the invention, the extremely green suaeda glauca is obtained through fine modern processing, natural probiotic functional factors of the suaeda glauca are reserved, and the whole powder of the natural suaeda glauca is added into the cake crust of the moon cake, so that the defect of high oil content of the traditional moon cake is overcome, the addition amount of oil in the cake crust is reduced by 30% -72%, meanwhile, the green suaeda glauca is unique, the traditional moon cake is endowed with low oil content and high quality, the original taste and characteristics of the moon cake are ensured while the oil content is low, and the moon cake with the.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to a moon cake, in particular to a low-oil high-quality suaeda salsa health care moon cake.
[ background of the invention ]
The moon cake is a long-standing Chinese traditional snack and is deeply loved by people. However, the moon cake is rich in oil and sugar, and the moon cake taking duck egg yolk as stuffing is high in cholesterol, so that the moon cake is a 'fat-increasing food' with high calorie, high fat, high sugar and high cholesterol.
Taking the common nutrient components of the moon cakes in the market as an example, the data show that: the energy of one moon cake reaches 1639 kilojoules in 100g, which occupies 20% of the recommended energy intake of a person in one day, the fat content is 10.5g, which occupies 26% of the recommended fat intake of the person in one day, the calorie of one moon cake exceeds 3 bowls of rice, the calorie is high and even exceeds 4 bowls of rice, and the three-high characteristic of high sugar, high oil and high energy of the moon cake per se often causes people to feel afraid of the weight! Especially for patients with diabetes, liver and gall diseases, hypertension, cardiovascular diseases, gastrointestinal diseases, the elderly and children with obesity, the traditional moon cake can bring a large burden to the body of the patients, even the condition of the patients is aggravated by overeating, and in addition, for the people with normal physical conditions, the three-high characteristic of the moon cake cannot meet the development trend of the healthy times.
Regarding health, nowadays, the era of "getting ill and taking medicine" is not only the era of "getting ill and taking medicine", but also the era of "getting ill and getting ill", which is an era of great health. In the big health age of the new century, people begin to pay attention to personal health management, scientifically eliminate or reduce health risk factors and achieve the purposes of protecting and promoting health. People pay more attention to improving physical quality, reducing pain and doing health guarantee, health management and health maintenance; people have shifted from a way of promoting health and resisting diseases to a new health mode of caring health and preventing diseases.
In the face of the unappealing deliciousness of moon cakes, but worrying about the properties of high calorie, high fat, high sugar and high cholesterol of the moon cakes, a healthy moon cake food capable of reducing the oil content and the sugar content of the moon cakes is urgently needed.
However, the moon cake is one of the traditional Chinese cakes which are well developed, since the popular stream of eating the moon cake in the middle and autumn of Tang dynasty, the manufacturing process and the material proportion of the moon cake are basically constant, the cake crust of the moon cake is mainly prepared by mixing flour, sugar and oil according to the proportion, the adding proportion of the oil in the cake crust of the moon cake on the market is about 10-25 percent at present, the moon cake is fragrant, sweet and delicious, and has permanent flavor, wherein the oil plays an important role, if the addition amount of the oil in the cake crust of the moon cake is reduced, the flavor of the moon cake is greatly reduced, and the oil is reduced, so that the moon cake is dried, the crust is easy to crack during baking, the structure of the crust of the moon cake, such as hardness, viscosity, chewiness, restoring force value, elasticity and cohesion value, is reduced, and finally the manufactured moon cake loses the original color, fragrance and taste of the moon cake, which is also the reason that the oil content in the crust of the moon cake is high at present.
Therefore, under the dual requirements of pursuing unique delicious food flavor and low-oil health of moon cakes by people, how to reduce the addition amount of oil in the cake crust of the moon cakes and ensure the original flavor of the moon cakes to be a difficult problem is not provided at present, a moon cake capable of ensuring low oil and the original taste and characteristics of the moon cakes is not provided, and the contradiction that the low oil and the delicious taste of the moon cakes are incompatible causes most of moon cakes in the current market to be presented to consumers in a high-oil form and brings great threat to the health of the people.
In addition, no matter whether the Su-style moon cake or the Cantonese moon cake is adopted, the higher the proportion of the crust in the moon cake is, the higher the heat is, so that the oil content in the crust of the moon cake is a main source of the heat of the moon cake, and therefore, the important significance is realized in reducing the addition amount of the oil in the crust of the moon cake.
The invention solves the problem of combining low oil content and flavor characteristics of the cake crust of the moon cake, can greatly reduce the addition amount of oil in the cake crust of the moon cake by adding the suaeda salsa whole powder into the cake crust of the moon cake, and can ensure high quality of the moon cake to ensure that the taste and the characteristics of the moon cake are similar to those of the traditional moon cake.
The suaeda salsa is an annual herbaceous salt-accumulating plant, the nutritional ingredients in the suaeda salsa are complete and rich, the contents of three nutrients including protein, fat and carbohydrate in stems and leaves of the suaeda salsa are higher, the fat content of seeds of the suaeda salsa accounts for 36.5 percent of dry matters and is higher than that of soybeans, the protein content of fresh and tender stems and leaves accounts for 40 percent of the dry matters, 16 amino acids are measured in the suaeda salsa, 8 amino acids which are necessary for a human body are contained, the content is higher, and the suaeda salsa has the effects of expanding blood vessels, enhancing the immunity of the human; the suaeda glauca also contains various trace elements and abundant vitamins necessary for human bodies, wherein the content of calcium, magnesium, zinc, iron and nickel is abundant, the content of calcium, phosphorus, iron and riboflavin is far higher than that of vegetables such as spinach, tomatoes, carrots and the like, the content of vitamin C is higher than or equal to that of common vegetables, and the content of vitamin B is 5-8 times that of common vegetables and is far higher than that of spirulina; the patent document with the publication number of CN106578918A discloses a selenium-rich suaeda salsa nutritional and health-care fine dried noodle and a production process thereof, and researches and testifies that the Se content in suaeda salsa is about 10 times higher than that of common foods, and selenium is called as cancer prevention king in human body trace elements by scientists, so that the selenium-rich suaeda salsa nutritional and health-care fine dried noodle has the effects of resisting cancer, preventing tumors and liver diseases and improving the immunity of organisms; the invention discloses the number as follows: CN103027962A patent document discloses a method for extracting and measuring the content of suaeda salsa flavone, and the research of the patent document proves that the content of the total flavone in the leaves of suaeda salsa (s.salsa) is higher, and the plant flavone has a plurality of efficacies of oxidation resistance, tumor resistance, atherosclerosis resistance, inflammation resistance and the like.
In conclusion, the suaeda glauca has a plurality of nutritional ingredients, has a good health-care effect and great economic value and social value, but no moon cake with a health-care effect, which can reduce the addition amount of oil in the cake crust of the moon cake and ensure the original taste and characteristics of the moon cake, exists in the current market.
[ summary of the invention ]
In order to overcome the defects in the background technology, the invention researches out a low-oil high-quality suaeda salsa health care moon cake, obtains extremely green suaeda salsa through fine modern processing, retains natural probiotic functional factors of the suaeda salsa, adds the whole powder of the natural suaeda salsa into the cake skin of the moon cake, changes the high-oil defect of the traditional moon cake, reduces the addition amount of oil in the cake skin by 30-72%, and simultaneously, the green suaeda salsa uniquely endows the traditional moon cake with low oil and high quality.
In order to achieve the purpose, the invention adopts the following technical scheme:
the low-oil high-quality suaeda salsa health care moon cake comprises the following components in parts by weight: 48-56 parts of low-gluten flour, 2, 3-11 parts of suaeda salsa whole powder, 29-37 parts of invert syrup, 3-11 parts of vegetable oil and 0.6-0.8 part of kansui flour.
The low-oil high-quality suaeda salsa health care moon cake comprises the following moon cake crust in parts by weight: 52.3 parts of low-gluten flour, 7.09 parts of suaeda salsa whole powder, 33 parts of invert syrup, 7.09 parts of vegetable oil and 0.7 part of alkaline powder.
The low-oil high-quality suaeda salsa health care moon cake comprises the following moon cake crust in parts by weight: 52.3 parts of low-gluten flour, 7 parts of suaeda salsa whole powder, 33 parts of invert syrup, 7 parts of vegetable oil and 0.7 part of kansui flour.
According to the low-oil high-quality suaeda salsa health care moon cake, 0.3 g/kg of preservative sodium dehydroacetate is added into the cake crust of the moon cake.
The low-oil high-quality suaeda salsa health care moon cake is characterized in that the whole suaeda salsa powder is obtained by selecting the whole stem and leaf parts of the whole suaeda salsa plant with the growth cycle within forty-five days and performing color protection treatment.
The low-oil high-quality suaeda salsa health-care moon cake comprises 50g of moon cake, and the protein content of the low-gluten flour is 8%.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
1. according to the invention, the natural suaeda glauca whole powder is added into the skin of the moon cake, so that the high oil defect of the traditional moon cake is overcome, the addition amount of oil in the skin of the moon cake is reduced by 30% -72% compared with that of the traditional moon cake, meanwhile, the low oil and high quality are endowed by the unique property of the green suaeda glauca, and the moon cake can be ensured to have the unique flavor of the traditional moon cake.
2. According to the invention, the oil return time after the moon cake is baked can be greatly shortened by adding the natural suaeda glauca whole flour into the cake crust, the oil return of the traditional moon cake can be completed within 3-5 days, the oil return can be realized after the moon cake is baked and naturally placed at normal temperature due to the oil repellency of the suaeda glauca whole flour in the cake crust of the moon cake, the oil return time is 3-6 hours, the moon cake making period is greatly shortened, and the moon cake production efficiency is improved.
3. The suaeda glauca contains rich fat, protein, a large amount of crude fiber, mineral substances, trace elements and a plurality of vitamins, and brings various health-care effects to the moon cake: clearing heat, removing food stagnation, delaying carbohydrate digestion and absorption, enhancing intestinal tract peristalsis, enhancing human immunity, reducing cholesterol and blood sugar, benefiting health, reducing weight, resisting mutation, cancer, oxidation, lowering blood pressure, protecting liver, etc., and antioxidant activity analysis shows that Suaeda glauca L is used for O-2The invention adds the suaeda salsa whole powder into the cake crust of the moon cake, so that the nutritional ingredients in the suaeda salsa are completely reserved, the full utilization is realized, no waste is caused, the nutrition is not lost, the invention is suitable for being eaten by patients with diabetes, patients with liver and gall diseases, hypertension, cardiovascular disease, patients with gastrointestinal disease, the old and children with obesity, and the invention has obvious health care effect particularly for the old, the patients with diabetes and the hypertension.
4. In the moon cake manufacturing process, a unique egg yolk liquid spraying process is adopted on the surface of the moon cake before secondary baking, so that the egg yolk liquid is uniformly smeared, the top surface and the side surface of the moon cake are fully covered, a uniform protective film is formed, the contact between the whole suaeda glauca powder and air is prevented, the oxidation is prevented, and the effects of color protection and color fastness are further achieved; the traditional moon cake making process adopts a brushing process, so that the egg liquid is easily smeared unevenly, and the color is influenced.
5. The suaeda salsa plant with the growth cycle within 45 days is selected as the raw material of the suaeda salsa, the stem and leaf of the suaeda salsa are fresh and tender at the moment and are rich in functional pigments, vitamins, proteins, alkaloids and other nutritional ingredients, the whole suaeda salsa powder is prepared by deactivating enzymes, drying and crushing the whole suaeda salsa plant, the use of the whole suaeda salsa plant is realized in the preparation process, no waste and residue are generated, and the nutritional ingredients are not lost or damaged; in addition, the selected suaeda salsa raw material is artificially cultured, the problem that heavy metals possibly existing in the wild suaeda salsa raw material exceed the standard is avoided, and the safety of the raw material is ensured due to the good growth environment of the artificially cultured suaeda salsa raw material.
6. When the suaeda salsa whole powder is prepared, the color of the stems and leaves of the suaeda salsa is protected by enzyme deactivation, the oxidase activity in the fresh leaves is destroyed and passivated at high temperature during enzyme deactivation, the stems and leaves of the suaeda salsa are prevented from being oxidized and discolored in the drying process, and the color protection effect is achieved.
7. The ratio of the moon cake crust to the stuffing is 6:4, the ratio of the traditional moon cake crust to the stuffing is changed to be 2:8 or 3:7, the content of the crust is increased, the oil content of the crust is greatly reduced, and the contents of oil and cholesterol in the stuffing of commercially available moon cakes are higher, so that the ratio of the crust to the stuffing is increased, the ratio of the stuffing is reduced, the oil content, the sugar content and the cholesterol content in the moon cake can be further reduced, the heat of the moon cake is reduced, the pursuit of people in the healthy age for green healthy food is met, and the taste is fragrant and not greasy after the proportion of the crust is increased.
8. The moon cake crust of the invention does not contain sucrose, and the conversion syrup in the cake crust ingredient of the invention is sucrose-free conversion syrup which contains maltitol and xylitol and is suitable for diabetics to eat.
9. The low-oil high-quality suaeda salsa health-care moon cake has the best mouthfeel when the weight is 50g, and is easier to cook when being baked compared with moon cakes with the specification of 100g or more than 50 g.
The low-oil high-quality suaeda salsa health-care moon cake is green, extremely green suaeda salsa is obtained through fine modern processing, natural probiotic functional factors of the suaeda salsa are reserved, the whole natural suaeda salsa powder is added into the cake skin of the moon cake, the defect of high oil content of the traditional moon cake is overcome, the addition amount of oil in the cake skin is reduced by 30% -72%, meanwhile, the green suaeda salsa uniquely endows the traditional moon cake with low oil and high quality, the taste is pure, the palatability is not greasy, the preparation process is easy to operate, energy is saved, the environment is protected, the low-oil high-quality su.
[ description of the drawings ]
FIG. 1 is a process flow diagram of the present invention for making Suaeda glauca mooncake;
FIG. 2 is the effect of the addition of the whole suaeda salsa powder on the L value of the color of the suaeda salsa crust;
FIG. 3 is the effect of the addition of whole suaeda glauca powder on the color a of the suaeda glauca cake crust;
FIG. 4 is a graph showing the effect of the addition of Suaeda salsa whole powder on the texture of Suaeda salsa cake;
FIG. 5 shows the second effect of the addition amount of the whole suaeda salsa powder on the flavor of the suaeda salsa cake peel;
FIG. 6 is the effect of the amount of vegetable oil added on the L value of the color of Suaeda salsa crust;
FIG. 7 is the effect of the amount of vegetable oil added on the colour a of Suaeda glauca crusts;
FIG. 8 is a graph of the effect of the amount of added vegetable oil on the texture of Suaeda salsa cake;
FIG. 9 is a graph showing the effect of the addition of vegetable oil on the flavor of Suaeda glauca caked skin;
FIG. 10 effect of added amount of vegetable oil on Suaeda salsa crust flavor;
figure 11 sensory scores for suaeda glauca mooncakes with different vegetable oil additions.
[ detailed description ] embodiments
The present invention will be explained in more detail by the following examples, which are intended to disclose all changes and modifications within the scope of the present invention, and the present invention is not limited to the following examples;
the low-oil high-quality suaeda salsa health care moon cake comprises the following components in parts by weight: 48-56 parts of low-gluten flour, 2, 3-11 parts of suaeda salsa whole powder, 29-37 parts of invert syrup, 3-11 parts of vegetable oil, 0.6-0.8 part of kansu flour and 0.3 g/kg of preservative sodium dehydroacetate.
Preferably, the moon cake crust comprises the following components in parts by weight: 52.3 parts of low-gluten flour, 7 parts of suaeda salsa whole powder, 33 parts of invert syrup, 7 parts of vegetable oil and 0.7 part of kansui flour, and 0.3 g/kg of preservative sodium dehydroacetate.
Preferably, the moon cake crust comprises the following components in parts by weight: 52 parts of low-gluten flour, 7 parts of suaeda salsa whole powder, 33 parts of invert syrup, 7 parts of vegetable oil and 0.7 part of alkaline powder.
The suaeda salsa whole-stem-leaf powder is obtained by selecting the whole stem-leaf part of the suaeda salsa plant with the growth cycle within forty-five days and performing color protection treatment.
Preferably, the weight of the low-oil high-quality suaeda salsa health care moon cake is preferably 50g, and the mouthfeel is optimal.
The preparation process of the low-oil high-quality suaeda salsa health care moon cake comprises the following steps:
the first embodiment is as follows:
step (1) preparation of suaeda salsa whole powder: collecting fresh suaeda salsa stems and leaves, putting the fresh suaeda salsa stems and leaves into a food purifier to clean for 1 to 3 times, putting the cleaned suaeda salsa stems and leaves into a blanching machine to be water-removed for 60 seconds, then fishing out the leaves to drain, putting the drained leaves into a vegetable drying sterilizer to be dried at the temperature of between 40 and 65 ℃, putting the dried suaeda salsa stems and leaves into a fruit and vegetable crusher to be crushed, sieving the crushed stems and leaves by a sieve of between 20 and 40 meshes, putting the crushed stems and leaves into an aluminum foil bag to be stored in a dark place at the;
weighing low-gluten flour, suaeda salsa whole powder, invert syrup, vegetable oil and alkaline powder in sequence according to the formula, uniformly mixing, and encapsulating the dough by using a preservative film;
selecting various commercially available fruits, lotus paste or five-kernel fillings to prepare according to the required weight;
metering and separating: measuring the cake crust and the stuffing obtained in the step 2 and the step 3, wherein the cake crust is 2.5-3.5 parts, and the stuffing is 1.5-2.5 parts;
filling and forming, namely putting the stuffing into a moon cake die to press the stuffing into moon cake blanks;
step (6), primary baking: placing the suaeda glauca moon cake blank obtained in the step 5 on a tray, spraying water, then baking for one time at 180-200 ℃, baking for 8-10 min, and taking out;
spraying yolk liquid: cooling the moon cake taken out in the step 6 for 1-2 min, taking 1-2 parts of egg yolk, diluting to 1-2 times, preparing egg yolk liquid, and uniformly spraying the egg yolk liquid on the top surface and the side surface of the moon cake;
and (8) secondary baking: then putting the moon cake into an oven to bake for 3-4 min at 180-200 ℃, and naturally cooling;
and (9) performing oil return packaging, wherein the oil return time is 3-6 hours, and performing vacuum packaging.
Example two:
step (1) preparation of suaeda salsa whole powder: collecting fresh suaeda salsa stems and leaves, putting the fresh suaeda salsa stems and leaves into a food purifier to clean for 1 to 3 times, putting the cleaned suaeda salsa stems and leaves into a blanching machine to be water-removed for 60 seconds, then fishing out the leaves to drain, putting the drained leaves into a vegetable drying sterilizer to be dried at the temperature of between 40 and 65 ℃, putting the dried suaeda salsa stems and leaves into a fruit and vegetable crusher to be crushed, sieving the crushed stems and leaves by a sieve of between 20 and 40 meshes, putting the crushed stems and leaves into an aluminum foil bag to be stored in a dark place at the;
weighing low-gluten flour, suaeda salsa whole powder, invert syrup, vegetable oil and alkaline powder in sequence according to the formula, uniformly mixing, and encapsulating the dough by using a preservative film;
selecting various commercially available fruits, lotus paste or five-kernel fillings to prepare according to the required weight;
metering and separating: measuring the cake crust and the stuffing obtained in the step 2 and the step 3, wherein the cake crust is 2.5-3.5 parts, and the stuffing is 1.5-2.5 parts;
filling and forming, namely putting the stuffing into a moon cake die to press the stuffing into moon cake blanks;
step (6), primary baking: placing the suaeda glauca moon cake blank obtained in the step 5 on a tray, spraying water, then baking for one time at 180-200 ℃, baking for 9min and then taking out;
spraying yolk liquid: cooling the moon cake taken out in the step 6 for 1-2 min, preparing egg yolk liquid according to the ratio of egg yolk to water of 1:3, and uniformly spraying the prepared egg yolk liquid on the top surface and the side surface of the moon cake;
and (8) secondary baking: then putting the moon cake into an oven to bake for 3-4 min at 180-200 ℃, and naturally cooling;
and (9) performing oil return packaging for 3-6 hours, and performing vacuum packaging.
When the suaeda salsa whole powder is prepared, the water-removing is mainly used for protecting the color of the stems and leaves of the suaeda salsa, and the oxidative discoloration of the stems and leaves of the suaeda salsa during the drying process is prevented by destroying and passivating the oxidase activity in the fresh leaves at high temperature, so that the color protecting effect is realized.
The moon cake taken out after being baked for 9min in the step (6) of the invention has the best baking effect and bright color.
The weight ratio of the cake crust to the stuffing is preferably 6:4, the ratio of the cake crust to the stuffing of the traditional moon cake is changed to 2:8 or 3:7, and the moon cake tastes fragrant and not greasy.
In the step (7), the ratio of yolk to drinking water in the yolk liquid is as follows: 1:3, the weight ratio of the yolk liquid spraying amount to the moon cake is as follows: egg yolk liquid: the moon cake is 1:70, the egg yolk liquid is uniformly coated by adopting a unique spraying process, the top surface and the side surface of the moon cake are fully covered, a uniform protective film is formed, the contact between the suaeda salsa whole powder and air is blocked, the oxidation is prevented, and the effects of color protection and fastness are further achieved; the traditional moon cake making process adopts a brushing process, so that the egg liquid is easily smeared unevenly, and the color and luster are affected.
The process flow chart of the suaeda glauca mooncake preparation method is shown in figure 1;
the invention aims at the determination of the addition amount of the whole suaeda salsa powder in the cake crust of the moon cake and the influence of the addition amount of the whole suaeda salsa powder on the color and the texture of the cake crust according to a control variable control experiment method, five groups are used for carrying out experimental determination, the addition amount of the vegetable oil is set as a constant, and one of the addition amounts of the vegetable oil in the traditional cake crust of the moon cake is selected: 10.27% is an experimental value, the adding amount of the suaeda salsa whole powder is set as a variable, the adding amount of the suaeda salsa whole powder is continuously controlled, the color and luster of the moon cake and the texture parameters of the cake crust are observed and measured, and the specific experiment is as follows:
TABLE 1 influence of the addition of Suaeda salsa powder on the color and texture of moon cake
The results of the experiment are shown in FIGS. 2-5: analysis of the influence of the addition amount of the whole suaeda salsa powder shown in fig. 2 and 3 on the color of the suaeda salsa crust: l represents the brightness of the sample, when DeltaL is a positive value, the sample is brighter than the standard, and a negative value represents darker. The test result shows that the L value of the moon cake is in an increasing trend along with the reduction of the addition amount of the whole suaeda salsa powder, namely the color of the moon cake is gradually lightened, which shows that the addition amount of the whole suaeda salsa powder has an influence on the color of the moon cake, and the color is gradually darkened and turned green along with the increase of the addition amount of the whole suaeda salsa powder, so that the color of the cake crust of the moon cake is gradually darkened from light green to dark green along with the increase of the addition amount of the whole suaeda salsa powder from the sensory angle of an experimental sample, and the color is optimal and most suitable for the development of the product when the addition amount of the whole suaeda powder is 7.09% through the observation;
analysis of the effect of the addition of the whole suaeda salsa powder on the texture of the suaeda salsa cake shown in fig. 4 and 5: the hardness, stickiness and chewiness values of the moon cake shown in fig. 4 show that when the addition amount of the whole suaeda glauca powder is 7.09%, the chewiness value is close to the middle value of five groups of experimental data, and the hardness and stickiness are lower; the elasticity, cohesion and recovery force values of the moon cake shown in fig. 5 show that when the addition amount of the whole suaeda glauca powder is 7.09%, the recovery force value approaches the middle value of five groups of experimental data, and the cohesion and elasticity values of the cake crust are at higher levels. In the practical experimental operation process, when the addition amount of the whole suaeda salsa powder is reduced, the dough gradually becomes soft and sticky, when the whole suaeda salsa powder is too low, the moon cake is not easy to demould when the moon cake is molded, when the addition amount of the whole suaeda salsa powder is increased, the dough gradually becomes dry and hard, when the whole suaeda salsa powder is too high, the cake crust of the moon cake is easy to crack, and the elasticity and cohesion numerical values of the moon cake are reduced; comprehensively, the method is more suitable for developing the product when the addition amount of the total suaeda salsa powder is 7.09%.
After the most suitable amount of the whole suaeda salsa powder is determined, setting the addition amount of the whole suaeda salsa powder as a constant, and selecting one of the most suitable addition amounts of the whole suaeda salsa powder: 7.09% is an experimental value, the addition amount of the vegetable oil is set as a variable, the addition amount of the vegetable oil is continuously reduced, the color and luster of the moon cake, the texture parameters of the cake crust and the flavor index of the suaeda salsa cake crust are observed and measured, five groups of experiments are carried out for experimental measurement, and the specific experiment is as follows:
TABLE 2 influence of the amount of vegetable oil added on the color and texture of moon cake
The results of the experiment are shown in FIGS. 6-11: analysis of the effect of the reduction in the amount of vegetable oil added on the color L value of suaeda salsa crust as shown in fig. 6: l represents the brightness of the sample, when DeltaL is a positive value, the sample is brighter than the standard, and a negative value represents darker. Test results show that the light and shade influence of the addition amount of different vegetable oils on the top surface of the suaeda glauca mooncake is obvious, p is less than 0.05, the color of the top surface of the mooncake is lighter and lighter along with the reduction of the addition amount of the vegetable oils, and when the addition amount of the vegetable oils is 5.41%, the L value is obviously increased; the addition of different vegetable oils does not significantly affect the color of the side face of the suaeda glauca mooncake, and p is more than 0.05; the light and shade influence of the addition amount of different vegetable oils on the bottom surface of the suaeda glauca mooncake is obvious, p is less than 0.05, the color of the bottom surface of the mooncake is lighter and lighter along with the reduction of the addition amount of the vegetable oil, and when the addition amount of the vegetable oil is 5.41%, the L value is obviously increased;
analysis of the effect of the reduction in the amount of vegetable oil added on the color a of suaeda glauca crusts shown in fig. 7: and a represents the red-green value of the sample, when a is a positive value, the sample is more red than the standard, and a negative value represents more green. Test results show that the addition amount of different vegetable oils has obvious influence on the color of the suaeda glauca mooncake, wherein the addition amount of the vegetable oils is reduced, and the green color of the top surface and the side surface of the mooncake is lighter and lighter; the addition of different vegetable oils has a remarkable effect p <0.05 on the color of the bottom surface of the suaeda glauca mooncake, and when the addition of the vegetable oil is 5.41%, the a value is remarkably reduced.
Fig. 8 and 9 show the effect of the reduction of the addition amount of the vegetable oil on the texture characteristics of the suaeda glauca cake, and the numerical values of hardness, viscosity, chewiness and restoring force of the mooncake show that when the addition amount of the vegetable oil is 7.09%, the texture characteristics of the product are closer to those of the traditional high-oil mooncake when the addition amount of the vegetable oil is 10.27%; the values of hardness, stickiness, chewiness, elasticity, cohesion and recovery force of the moon cakes shown in fig. 8 and 9 show that when the amount of the vegetable oil added is 7.09%, the values of hardness, stickiness, chewiness, elasticity, cohesion and recovery force are all significantly increased, and when the amount is less than or greater than 7.09%, the values of hardness, stickiness, chewiness, elasticity, cohesion and recovery force are all significantly decreased; comprehensively, the product is more suitable for development when the addition amount of the vegetable oil is 7.09%.
Fig. 10 shows that the effect of the reduction of the addition amount of the vegetable oil on the flavor of the suaeda glauca crust is tested through the electronic nose, and sensory scores of suaeda glauca mooncakes with different addition amounts of the vegetable oil in fig. 11 show that under the condition that the content of the whole suaeda glauca powder is the same, the addition amount of the vegetable oil is continuously reduced, when the addition amount of the vegetable oil is less than 3.68%, the deviation of the flavor of the mooncake compared with that of a traditional mooncake (namely, the addition amount of the vegetable oil is 10.27%) is larger, as can be seen from fig. 10, when the addition amount of the vegetable oil is 3.68%, the circle coverage area is not overlapped with that of the circle with the addition amount of the vegetable oil being 10.27%, the flavor difference between the two mooncakes is larger, when the addition amount of the vegetable oil is selected to be 7.09%, the flavor of the suaeda mooncake is not, thus, the low-oil mooncake of the present invention was also proved to have the flavor of the high-oil mooncake.
The experimental results show that the addition amount of the vegetable oil in the cake crust of the moon cake can be reduced to 7.09% on the premise of adding the suaeda glauca whole powder, compared with the addition amount of the vegetable oil in the cake crust of the traditional moon cake, the addition amount is reduced by 30% -72%, the defect of high oil content of the traditional moon cake is overcome, meanwhile, the green suaeda glauca also endows the moon cake with high-quality flavor same as that of the traditional moon cake, natural probiotic functional factors of the suaeda glauca are retained, and the health-care effect is good.
The present invention is not described in detail in the prior art.
Claims (1)
1. A low-oil high-quality suaeda salsa health care moon cake is characterized in that: the moon cake crust comprises the following components in parts by weight: 52.3 parts of low-gluten flour, 7 parts of suaeda salsa whole powder, 33 parts of invert syrup, 7 parts of vegetable oil and 0.7 part of alkaline powder; the preparation method comprises the following steps: step (1) preparation of suaeda salsa whole powder: collecting fresh suaeda salsa stems and leaves, putting the fresh suaeda salsa stems and leaves into a food purifier to clean for 1 to 3 times, putting the cleaned suaeda salsa stems and leaves into a blanching machine to be water-removed for 60s in boiling water, then fishing out the leaves to drain, putting the drained leaves into a vegetable drying sterilizer to be dried at the temperature of between 40 and 65 ℃, putting the dried suaeda salsa stems and leaves into a fruit and vegetable crusher to be crushed, sieving the crushed stems and leaves by a sieve of between 20 and 40 meshes, putting the crushed stems and leaves into an aluminum foil bag to be stored away from light at-7; weighing low-gluten flour, suaeda salsa whole powder, invert syrup, vegetable oil and alkaline powder in sequence according to the formula, uniformly mixing, and encapsulating the dough by using a preservative film; selecting various commercially available fruits, lotus paste or five-kernel fillings to prepare according to the required weight; metering and separating: measuring the cake wrappers and the stuffing obtained in the step (2) and the step (3), wherein the weight ratio of the cake wrappers to the stuffing is 6: 4; filling and forming, namely putting the stuffing into a moon cake die to press the stuffing into moon cake blanks; step (6), primary baking: placing the suaeda glauca moon cake blank obtained in the step (5) on a tray, spraying water, then baking for one time at 180-200 ℃, baking for 9min, and taking out; spraying yolk liquid: and (4) cooling the moon cake taken out in the step (6) for 1-2 min, wherein the weight ratio of the yolk to the water is 1:3, preparing yolk liquid, and uniformly spraying the prepared yolk liquid on the top surface and the side surface of the moon cake; and (8) secondary baking: then putting the moon cake into an oven to bake for 3-4 min at 180-200 ℃, and naturally cooling; returning oil for 3-6 hours in the step (9), and carrying out vacuum packaging; the suaeda salsa whole powder is obtained by selecting stem and leaf parts of a suaeda salsa plant with a growth cycle within forty-five days and performing color protection treatment; the weight ratio of the egg yolk spraying liquid to the moon cake is as follows: egg yolk liquid: moon cake =1: 70.
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| CN102948445A (en) * | 2011-08-26 | 2013-03-06 | 邹平黄河无花果种植专业合作社 | Fig moon cake and making method thereof |
| CN105831196A (en) * | 2016-04-29 | 2016-08-10 | 山东胜伟园林科技有限公司 | Suaeda salsa egg tart and making method thereof |
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| CN102948445A (en) * | 2011-08-26 | 2013-03-06 | 邹平黄河无花果种植专业合作社 | Fig moon cake and making method thereof |
| CN105831196A (en) * | 2016-04-29 | 2016-08-10 | 山东胜伟园林科技有限公司 | Suaeda salsa egg tart and making method thereof |
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