CN107593843A - A kind of blueberry fragrance of a flower moon cake and preparation method thereof - Google Patents
A kind of blueberry fragrance of a flower moon cake and preparation method thereof Download PDFInfo
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- CN107593843A CN107593843A CN201711016684.4A CN201711016684A CN107593843A CN 107593843 A CN107593843 A CN 107593843A CN 201711016684 A CN201711016684 A CN 201711016684A CN 107593843 A CN107593843 A CN 107593843A
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Abstract
The present invention relates to a kind of blueberry fragrance of a flower moon cake and preparation method thereof, belong to food processing technology field；Including cake skin and fillings, the cake skin is prepared from the following raw materials in parts by weight：70 ~ 80 parts of flour, 10 ~ 15 parts of Icing Sugar, 1 ~ 5 part of honey, 5 ~ 10 parts of egg, 5 ~ 10 parts of lard, 10 ~ 15 parts of water；The fillings is prepared from the following raw materials in parts by weight：25 ~ 40 parts of blueberry, 20 ~ 30 parts of sweet osmanthus, 15 ~ 25 parts of rose, 5 ~ 10 parts of arillus longan, 10 20 parts of white sugar, 3 10 parts of converted starch, 10 15 parts of water；Its preparation method includes cake skin preparation, cake filling prepares, be faric, toasts, five steps of cooling packing；Moon cake mouthfeel sugariness prepared by the present invention is moderate, and frequency color is naturally, without bitter taste；Cake skin is in fine cells shape in golden yellow, surface, soft tasty and refreshing, good taste, and the fragrance of a flower is tempting.
Description
Technical field
The present invention relates to a kind of blueberry fragrance of a flower moon cake and preparation method thereof, belong to food processing technology field.
Background technology
Time in mid-autumn moon cake lists, and not only taste is various, and species also differs widely, very big to meet need of the people to cuisines
Ask, but as increasingly pursuit of the consumer to tastier moon cake, existing moon cake kind taste can not meet people's
Needing at present, flower cake on the market, kind and taste are also relatively simple, and processing technology is relatively simple, and cake skin is mostly crisp skin, compared with
Broken, fillings is mostly that fresh flower mixes ripe face, tastes the bitter taste of slightly rose, and mouthfeel is not pure enough, and fillings color and luster
It is poor.
Rich in the nutritional ingredient such as anthocyanidin in Blueberry, have prevent cranial nerve aging, cardiac stimulant, anticancer softening blood vessel,
The functions such as strengthen immunity.A kind of moon cake with blueberry taste, sweet osmanthus and rose delicate fragrance is provided for this present invention.
The content of the invention
Instant invention overcomes prior art weak point, proposes a kind of blueberry fragrance of a flower moon cake and preparation method thereof, preparation
Product is nutritious, and having prevents cranial nerve aging, cardiac stimulant, anticancer from softening the functions such as blood vessel, strengthen immunity.
In order to achieve the above object, the technical solution adopted in the present invention is：
A kind of blueberry fragrance of a flower moon cake, including cake skin and fillings, the cake skin are prepared from the following raw materials in parts by weight：Flour 70 ~
80 parts, 10 ~ 15 parts of Icing Sugar, 1 ~ 5 part of honey, 5 ~ 10 parts of egg, 5 ~ 10 parts of lard, 10 ~ 15 parts of water；The fillings is by following heavy
The raw material of amount number is made：25 ~ 40 parts of blueberry, 20 ~ 30 parts of sweet osmanthus, 15 ~ 25 parts of rose, 5 ~ 10 parts of arillus longan, white sugar 10-20
Part, converted starch 3-10 parts, water 10-15 parts.
A kind of preparation method of blueberry fragrance of a flower moon cake, comprises the following steps：
（1）The preparation of cake skin：Cake skin raw material is proportionally added into successively, is well mixed, is kneaded into dough, it is non-sticky to rub dough with strength
Untill hand, non-sticky basin, and dough are luminous, the dough mixed covers fresh-keeping film fermentation 12 hours, standby；
（2）The preparation of fillings：Blueberry, sweet osmanthus, rose and arillus longan are cleaned and dried, brown sugar is added and converted starch mixing is equal
It is even；100-105 DEG C of steam heating stir-frying 10-20min is then passed to, removes part moisture content in fillings, and make the denaturation in fillings
Starch absorbs water swelling, is in smooth fine and smooth stiff dough bulk to fillings, dry in the air it is cool after be put into 5-15 DEG C of insulating box and store, it is standby；
（3）It is faric：It is divided into some small doughs after dough is taken out, fillings is also twisted into small group, in cake skin dough and fillings ratio 3：7
To 4：6 progress are faric；
（4）Baking：After the cake embryo forming of filling, balance will be wrapped, oven for baking is placed in, baking temperature is 140-160 DEG C, the time
For 5-10min；
（5）Cooling packing：Moon cake after baked is cooled to packaging after room temperature.
The beneficial effects of the invention are as follows：
（1）Fillings mouthfeel sugariness is moderate, and frequency color is naturally, without bitter taste；For cake skin in golden yellow, surface is in fine cells shape, soft refreshing
Mouth, good taste, the fragrance of a flower are tempting.
（2）The blueberry fragrance of a flower moon cake that is prepared into using blueberry, sweet osmanthus and rose as raw material of the present invention, it is rich in Blueberry
The nutritional ingredients such as anthocyanidin, having prevents the functions such as cranial nerve aging, cardiac stimulant, anticancer softening blood vessel, strengthen immunity.
Embodiment
The present invention is described in further details below by embodiment, these embodiments are only used for illustrating the present invention, and
Do not limit the scope of the invention.
Embodiment 1
A kind of blueberry fragrance of a flower moon cake, including cake skin and fillings, cake skin are prepared from the following raw materials in parts by weight：70 parts of flour, sugar
10 parts of powder, 1 part of honey, 5 parts of egg, 5 parts of lard, 10 parts of water；Fillings is prepared from the following raw materials in parts by weight：25 parts of blueberry,
20 parts of sweet osmanthus, 15 parts of rose, 5 parts of arillus longan, 10 parts of white sugar, 3 parts of converted starch, 10 parts of water.
A kind of preparation method of blueberry fragrance of a flower moon cake, comprises the following steps：
（1）The preparation of cake skin：Cake skin raw material is proportionally added into successively, is well mixed, is kneaded into dough, it is non-sticky to rub dough with strength
Untill hand, non-sticky basin, and dough are luminous, the dough mixed covers fresh-keeping film fermentation 12 hours, standby；
（2）The preparation of fillings：Blueberry, sweet osmanthus, rose and arillus longan are cleaned and dried, brown sugar is added and converted starch mixing is equal
It is even；100 DEG C of steam heating stir-frying 10min are then passed to, remove part moisture content in fillings, and the converted starch in fillings is absorbed water
Swelling, be in smooth fine and smooth stiff dough bulk to fillings, dry in the air it is cool after be put into 5 DEG C of insulating boxs and store, it is standby；
（3）It is faric：It is divided into some small doughs after dough is taken out, fillings is also twisted into small group, in cake skin dough and fillings ratio 3：7
Carry out faric；
（4）Baking：After the cake embryo forming of filling, balance will be wrapped, oven for baking is placed in, baking temperature is 140 DEG C, and the time is
10min；
（5）Cooling packing：Moon cake after baked is cooled to packaging after room temperature.
Embodiment 2
A kind of blueberry fragrance of a flower moon cake, including cake skin and fillings, cake skin are prepared from the following raw materials in parts by weight：80 parts of flour, sugar
15 parts of powder, 5 parts of honey, 10 parts of egg, 10 parts of lard, 15 parts of water；Fillings is prepared from the following raw materials in parts by weight：Blueberry 40
Part, 30 parts of sweet osmanthus, 25 parts of rose, 10 parts of arillus longan, 20 parts of white sugar, 10 parts of converted starch, 15 parts of water.
A kind of preparation method of blueberry fragrance of a flower moon cake, comprises the following steps：
（1）The preparation of cake skin：Cake skin raw material is proportionally added into successively, is well mixed, is kneaded into dough, it is non-sticky to rub dough with strength
Untill hand, non-sticky basin, and dough are luminous, the dough mixed covers fresh-keeping film fermentation 12 hours, standby；
（2）The preparation of fillings：Blueberry, sweet osmanthus, rose and arillus longan are cleaned and dried, brown sugar is added and converted starch mixing is equal
It is even；105 DEG C of steam heating stir-frying 20min are then passed to, remove part moisture content in fillings, and the converted starch in fillings is absorbed water
Swelling, be in smooth fine and smooth stiff dough bulk to fillings, dry in the air it is cool after be put into 15 DEG C of insulating boxs and store, it is standby；
（3）It is faric：It is divided into some small doughs after dough is taken out, fillings is also twisted into small group, in cake skin dough and fillings ratio 4：6
Carry out faric；
（4）Baking：After the cake embryo forming of filling, balance will be wrapped, oven for baking is placed in, baking temperature is 160 DEG C, and the time is
5min；
（5）Cooling packing：Moon cake after baked is cooled to packaging after room temperature.
Embodiment 3
A kind of blueberry fragrance of a flower moon cake, including cake skin and fillings, cake skin are prepared from the following raw materials in parts by weight：75 parts of flour, sugar
12 parts of powder, 3 parts of honey, 8 parts of egg, 8 parts of lard, 12 parts of water；Fillings is prepared from the following raw materials in parts by weight：32 parts of blueberry,
25 parts of sweet osmanthus, 20 parts of rose, 8 parts of arillus longan, 15 parts of white sugar, 7 parts of converted starch, 12 parts of water.
A kind of preparation method of blueberry fragrance of a flower moon cake, comprises the following steps：
（1）The preparation of cake skin：Cake skin raw material is proportionally added into successively, is well mixed, is kneaded into dough, it is non-sticky to rub dough with strength
Untill hand, non-sticky basin, and dough are luminous, the dough mixed covers fresh-keeping film fermentation 12 hours, standby；
（2）The preparation of fillings：Blueberry, sweet osmanthus, rose and arillus longan are cleaned and dried, brown sugar is added and converted starch mixing is equal
It is even；105 DEG C of steam heating stir-frying 20min are then passed to, remove part moisture content in fillings, and the converted starch in fillings is absorbed water
Swelling, be in smooth fine and smooth stiff dough bulk to fillings, dry in the air it is cool after be put into 10 DEG C of insulating boxs and store, it is standby；
（3）It is faric：It is divided into some small doughs after dough is taken out, fillings is also twisted into small group, in cake skin dough and fillings ratio 3：7
Carry out faric；
（4）Baking：After the cake embryo forming of filling, balance will be wrapped, oven for baking is placed in, baking temperature is 150 DEG C, and the time is
7min；
（5）Cooling packing：Moon cake after baked is cooled to packaging after room temperature.
Embodiment 4
A kind of blueberry fragrance of a flower moon cake, including cake skin and fillings, cake skin are prepared from the following raw materials in parts by weight：72 parts of flour, sugar
11 parts of powder, 4 parts of honey, 6 parts of egg, 9 parts of lard, 14 parts of water；Fillings is prepared from the following raw materials in parts by weight：34 parts of blueberry,
22 parts of sweet osmanthus, 18 parts of rose, 7 parts of arillus longan, 17 parts of white sugar, 4 parts of converted starch, 12 parts of water.
A kind of preparation method of blueberry fragrance of a flower moon cake, comprises the following steps：
（1）The preparation of cake skin：Cake skin raw material is proportionally added into successively, is well mixed, is kneaded into dough, it is non-sticky to rub dough with strength
Untill hand, non-sticky basin, and dough are luminous, the dough mixed covers fresh-keeping film fermentation 12 hours, standby；
（2）The preparation of fillings：Blueberry, sweet osmanthus, rose and arillus longan are cleaned and dried, brown sugar is added and converted starch mixing is equal
It is even；100 DEG C of steam heating stir-frying 13min are then passed to, remove part moisture content in fillings, and the converted starch in fillings is absorbed water
Swelling, be in smooth fine and smooth stiff dough bulk to fillings, dry in the air it is cool after be put into 8 DEG C of insulating boxs and store, it is standby；
（3）It is faric：It is divided into some small doughs after dough is taken out, fillings is also twisted into small group, in cake skin dough and fillings ratio 4：6
Carry out faric；
（4）Baking：After the cake embryo forming of filling, balance will be wrapped, oven for baking is placed in, baking temperature is 145 DEG C, and the time is
8min；
（5）Cooling packing：Moon cake after baked is cooled to packaging after room temperature.
Embodiment 5
A kind of blueberry fragrance of a flower moon cake, including cake skin and fillings, cake skin are prepared from the following raw materials in parts by weight：78 parts of flour, sugar
13 parts of powder, 1 ~ 5 part of honey, 10 parts of egg, 10 parts of lard, 10 parts of water；Fillings is prepared from the following raw materials in parts by weight：Blueberry
40 parts, 20 parts of sweet osmanthus, 19 parts of rose, 9 parts of arillus longan, 20 parts of white sugar, 6 parts of converted starch, 15 parts of water.
A kind of preparation method of blueberry fragrance of a flower moon cake, comprises the following steps：
（1）The preparation of cake skin：Cake skin raw material is proportionally added into successively, is well mixed, is kneaded into dough, it is non-sticky to rub dough with strength
Untill hand, non-sticky basin, and dough are luminous, the dough mixed covers fresh-keeping film fermentation 12 hours, standby；
（2）The preparation of fillings：Blueberry, sweet osmanthus, rose and arillus longan are cleaned and dried, brown sugar is added and converted starch mixing is equal
It is even；105 DEG C of steam heating stir-frying 18min are then passed to, remove part moisture content in fillings, and the converted starch in fillings is absorbed water
Swelling, be in smooth fine and smooth stiff dough bulk to fillings, dry in the air it is cool after be put into 15 DEG C of insulating boxs and store, it is standby；
（3）It is faric：It is divided into some small doughs after dough is taken out, fillings is also twisted into small group, in cake skin dough and fillings ratio 3：7
Carry out faric；
（4）Baking：After the cake embryo forming of filling, balance will be wrapped, oven for baking is placed in, baking temperature is 150 DEG C, and the time is
7min；
（5）Cooling packing：Moon cake after baked is cooled to packaging after room temperature.
Claims (2)
- A kind of 1. blueberry fragrance of a flower moon cake, it is characterised in that including cake skin and fillings, the cake skin by following parts by weight raw material It is made：70 ~ 80 parts of flour, 10 ~ 15 parts of Icing Sugar, 1 ~ 5 part of honey, 5 ~ 10 parts of egg, 5 ~ 10 parts of lard, 10 ~ 15 parts of water；It is described Fillings is prepared from the following raw materials in parts by weight：25 ~ 40 parts of blueberry, 20 ~ 30 parts of sweet osmanthus, 15 ~ 25 parts of rose, arillus longan 5 ~ 10 Part, white sugar 10-20 parts, converted starch 3-10 parts, water 10-15 parts.
- A kind of 2. method of the blueberry fragrance of a flower moon cake prepared described in claim 1, it is characterised in that：Comprise the following steps：（1）The preparation of cake skin：Cake skin raw material is proportionally added into successively, is well mixed, is kneaded into dough, it is non-sticky to rub dough with strength Untill hand, non-sticky basin, and dough are luminous, the dough mixed covers fresh-keeping film fermentation 12 hours, standby；（2）The preparation of fillings：Blueberry, sweet osmanthus, rose and arillus longan are cleaned and dried, brown sugar is added and converted starch mixing is equal It is even；100-105 DEG C of steam heating stir-frying 10-20min is then passed to, removes part moisture content in fillings, and make the denaturation in fillings Starch absorbs water swelling, is in smooth fine and smooth stiff dough bulk to fillings, dry in the air it is cool after be put into 5-15 DEG C of insulating box and store, it is standby；（3）It is faric：It is divided into some small doughs after dough is taken out, fillings is also twisted into small group, in cake skin dough and fillings ratio 3：7 To 4：6 progress are faric；（4）Baking：After the cake embryo forming of filling, balance will be wrapped, oven for baking is placed in, baking temperature is 140-160 DEG C, the time For 5-10min；（5）Cooling packing：Moon cake after baked is cooled to packaging after room temperature.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711016684.4A CN107593843A (en) | 2017-10-26 | 2017-10-26 | A kind of blueberry fragrance of a flower moon cake and preparation method thereof |
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| CN201711016684.4A CN107593843A (en) | 2017-10-26 | 2017-10-26 | A kind of blueberry fragrance of a flower moon cake and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663726A (en) * | 2019-11-01 | 2020-01-10 | 王恩斌 | Multi-taste sunlight small rice cake and making method thereof |
| CN110742113A (en) * | 2019-11-27 | 2020-02-04 | 衡阳市南北特食品有限公司 | Crisp moon processing and manufacturing method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831218A (en) * | 2016-06-02 | 2016-08-10 | 云南连宸食品有限公司 | Blueberry-containing flower moon cake and manufacturing method thereof |
-
2017
- 2017-10-26 CN CN201711016684.4A patent/CN107593843A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831218A (en) * | 2016-06-02 | 2016-08-10 | 云南连宸食品有限公司 | Blueberry-containing flower moon cake and manufacturing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663726A (en) * | 2019-11-01 | 2020-01-10 | 王恩斌 | Multi-taste sunlight small rice cake and making method thereof |
| CN110742113A (en) * | 2019-11-27 | 2020-02-04 | 衡阳市南北特食品有限公司 | Crisp moon processing and manufacturing method |
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Application publication date: 20180119 |
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