CN107821527A - A kind of preparation method of orange moon cake - Google Patents
A kind of preparation method of orange moon cake Download PDFInfo
- Publication number
- CN107821527A CN107821527A CN201711328925.9A CN201711328925A CN107821527A CN 107821527 A CN107821527 A CN 107821527A CN 201711328925 A CN201711328925 A CN 201711328925A CN 107821527 A CN107821527 A CN 107821527A
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- CN
- China
- Prior art keywords
- orange
- powder
- moon cake
- extrusion
- polished
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- 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.)
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
Abstract
The invention belongs to food processing field, is related to a kind of preparation method of orange moon cake, is after orange is broken into slurry, thickness about 0.4cm~0.8cm coating is uniformly coated on bamboo sieve, under vacuum condition, 40 DEG C~65 DEG C drying 4h~6h, orange coarse powder is polished into；After adding cereal starch in orange coarse powder, turn into through extrusion and spray quick-fried orange powder, then orange powder is polished into Air Grinder；Orange powder and moon cake are often finally mixed into fillings with raw material, mass percent of the orange powder in fillings is 20%~60%, by burying skin, faric into buying cake after embryo then toasted into orange moon cake.The preparation method of the present invention can not only reduce the sugariness of moon cake, meet people and pursue healthy food, the demand of novel taste moon cake；It can cause that fillings obtains preferable color and luster simultaneously, outward appearance and tasteful；And improve the absorptivity and utilization rate of nutriment in product.
Description
Technical field
The invention belongs to food processing field, it is related to the preparation method of bakery product, and in particular to a kind of orange moon cake
Preparation method.
Background technology
Moon cake is the thing that must be eaten the Mid-autumn Festival, and because its is in good taste, perfume slides the features such as tasty, popular always, as
Traditional product, there is its historical background, people pursue the wonderful dream of moon circle people's reunion in addition, give moon cake flourishing life
Power, particularly guang-type moon cake, pure with its sorting, delicate fragrance children is sliding, and thin skin filling is beautiful, delicately packed and very popular.Traditional moon
Cake has been unsuitable for current health idea due to high glucose and high fat.Occur in recent years occur sugar-free moon cake, snowy mooncakes,
Fruit moon cake, coarse cereals moon cake etc., precisely in order to adapting to demand of the contemporary people to health diet.Fruit moon cake is made former with natural fruit
Material, flavor are different.Current existing fillings such as "Hami" melon, pineapple, lichee, strawberry, orange etc..
Existing orange moon cake, it is that mud is smash using orange, high temperature is condensed into jam and does fillings.This way is easily concentrating
During destroy the flavor of orange, the color and luster of fillings darkens, bitter taste occurs, and in fillings the absorptivity of nutriment and
Utilization rate is relatively low.
The content of the invention
In view of the above-mentioned deficiencies in the prior art, it is an object of the present invention to provide, one kind is simple for production, color and luster flavor is tempting, nutrition
It is worth the orange moon cake of original text.
The present invention is achieved through the following technical solutions above-mentioned purpose：
The invention discloses being compounded using the expanded production orange powder of twin-screw extruder, then by itself and other moon cakes, roast
It is baked the method for being made orange moon cake.
Preparation method is as follows：
Orange is by peeling, mashing；
Dry：Orange slurry is uniformly coated into thickness about 0.4cm~0.8cm coating on bamboo sieve, under vacuum condition, 40
DEG C~65 DEG C of drying, 4h~6h；
Beat powder：Dried orange block, orange powder is polished into dry powder powder beater；
Mixing：Cereal starch is mixed with orange powder according to mass ratio 8: 5 or 7: 4；
Extrusion：Control mixing orange powder moisture is 20%~35%, screw speed 220r/min~330r/
Min, 100 DEG C~160 DEG C of extrusion temperature, under conditions of rate of feeding 8r/min~18r/min, carry out extrusion；
Beat powder：The quick-fried orange powder of spray that extrusion is produced, powder is polished into Air Grinder；
Spice：Orange yolk mooncake and orange five-kernel moon cake supplementary material mass ratio are as follows, orange yolk mooncake --- tangerine
Sub- powder 30%~50%, lotus seeds material 20%~40%, granulated sugar 6%~8%, grease are 2%~4%, and surplus is water.Fillings mixes
It is embedded to 1~2 preserved egg yellow again afterwards；Or orange five-kernel moon cake --- orange powder 44%~60%, granulated sugar 2%~4%, fat meat 1%
~2%, preserved fruit kernel (mountain tangerine, Nan Xing, sesame, melon seeds, cashew nut kernel, walnut kernel etc.) 30%~40%, ripe glutinous powder 6%~
10%；
Play cake shaping：By burying skin, it is faric into playing cake shaping after embryo；
Bake：First time temperature is got angry 200 DEG C, lower fiery 170 DEG C, bakes 10mim；Second of temperature is got angry 200 DEG C, lower fire
170 DEG C, bake 8mim.
Except this, the present invention discloses two kinds of preferable schemes, as follows respectively：
Scheme one：The orange of no disease and pests harm is chosen, by removing the peel, being beaten；Orange slurry is uniformly coated into thickness on bamboo sieve
About 0.4cm coating is spent, under vacuum condition, 40 DEG C of drying, after 6h；Dried orange block, it is polished into dry powder powder beater
Orange powder；Cereal starch is mixed with orange powder according to mass ratio 7: 4；Control mixing orange powder moisture is 25%, screw rod
Rotating speed 268r/min, 120 DEG C of extrusion temperature, under conditions of rate of feeding 10r/min, carry out extrusion；Extrusion is given birth to
The quick-fried orange powder of spray of production, then it is polished into powder with Air Grinder；Orange yolk mooncake supplementary material is mixed by following mass ratio, tangerine
Sub- powder 40%, lotus seeds material 30%, granulated sugar 6%, grease 4%, surplus are water.2 preserved egg yellows are embedded to again after fillings mixing；By
Bury skin, be faric into playing cake shaping after embryo；Control first time baking temperature to get angry 200 DEG C, lower fiery 170 DEG C, bake 10mim；Second
Baking temperature is got angry 200 DEG C, lower fiery 170 DEG C, bakes 8mim.
Scheme two：The orange of no disease and pests harm is chosen, by removing the peel, being beaten；Orange slurry is uniformly coated into thickness on bamboo sieve
About 0.8cm coating is spent, under vacuum condition, 60 DEG C of drying 5h；Dried orange block, orange is polished into dry powder powder beater
Powder；Cereal starch is mixed with orange powder according to mass ratio 8: 5；Control mixing orange powder moisture is 30%, screw speed
313r/min, 140 DEG C of extrusion temperature, under conditions of rate of feeding 15r/min, carry out extrusion；Extrusion production
Quick-fried orange powder is sprayed, then powder is polished into Air Grinder；Orange five-kernel moon cake supplementary material is mixed by following mass ratio, orange powder
50%, granulated sugar 3%, fat meat 2%, preserved fruit kernel (mountain tangerine, Nan Xing, sesame, melon seeds, cashew nut kernel, walnut kernel etc.) 35%, ripe glutinous powder
10%；By burying skin, it is faric into playing cake shaping after embryo；Control first time baking temperature to get angry 200 DEG C, lower fiery 170 DEG C, bake
10mim；Second of baking temperature is got angry 200 DEG C, lower fiery 170 DEG C, bakes 8mim.
Compared with prior art, the invention has the advantages that：
Orange powder is used as the fillings of moon cake by the present invention first.Orange powder belongs to new product at home, and it can preferably be protected
Hold the nutritional ingredients such as the original carbohydrate of orange, protein, fat, amino acid, vitamin and mineral matter, taste is fragrant and sweet,
Instant, nutritive value are high, are known as the laudatory title of plant milk powder, and can wash by water is tuned into pasty state and directly takes, and can also add in milk powder
Orange milk powder is made, this can not only make the nutrition of milk powder more comprehensively, and consumption by infants milk powder can be overcome to occur what is be hard and dry
Shortcoming.Orange powder is also used as the very wide with (auxiliary) material, the new function of imparting food, potential market of numerous food.Hair
Bright discovery, the fillings using orange powder as moon cake, orange moon cake is produced, the sugariness of existing product can be not only reduced, meet people
Pursue healthy food, the demand of novel taste moon cake；Also, it is processed into orange powder and is re-used as fillings, existing tangerine can be avoided
The bitter taste occurred in sub- moon cake, or add the phenomenon that more sugar causes moon cake to cross sweet tea to cover the bitter taste；Meanwhile
It can make it that fillings obtains preferable color and luster, outward appearance and tasteful.
Expansion of extrusion food technology is applied in the making of moon cake by the present invention first.Expansion of extrusion food technology is (also known as
Quick-fried technology is sprayed in extruding) it is collection mixing, stirring, broken, heating, sterilization, the expanded and new and high technology that is molded as one, due to its tool
There is the advantages of notable (efficiency high, treating capacity are big, are easy to industrialization), and be used widely it in the food industry abroad
Use very extensive, the absorptivity and utilization rate of nutriment in its maximum advantage raising product.Extruding and puffing technology is actual
On be a kind of modern high temperature, short time processing method, raw material is in sleeve inner due to being mixed, compressing, mediating and machine by screw rod
The comprehensive function of tool shearing etc. and be gelatinized and boiling, turn into uniform, sticky pulpous state colloidal sol, colloidal sol forms a kind of continuous phase,
Scattered particulate matter is bound together, material stops the time of more than ten seconds to tens seconds in sleeve, after gelatinization
By extrusion die orifice in a flash, high pressure is drastically discharged material, and material moisture is evaporated rapidly, makes the expanded internal production of material
Tissue looseness's body of raw many slight voids, is destroyed histocyte, the destruction of cell membrane is to following process and eater
Digest and assimilate it is all favourable；The extrusion pressing puffing process of high temperature, short time is reduced to the destruction of the nutritional ingredient of material minimum simultaneously
Degree, moreover it is possible to which the ANFs in material is (trypsin inhibitor, lipase, lipoxidase, hemagglutinin, thin
Bacterium etc.) remove or partly remove.The country is used primarily in corn expanding, expanded feed etc. at present, and extrusion is produced
Auxiliary material of the orange powder as moon cake, produce orange moon cake, be not reported both at home and abroad.The present invention uses the technology, should
For expanded acquisition orange powder and applied in moon cake, not only cause moon cake to obtain pleasant outward appearance and flavor, reduce sugar
Add, meet contemporary Man's Demands, and some ANFs can be removed, improve the absorptivity and profit of nutriment in product
With rate, further mutually drawn close with healthy diet, it is popular.
Embodiment
Technical scheme is further illustrated below by way of specific embodiment.
Embodiment 1
Orange is by peeling, mashing；Orange slurry is uniformly coated into thickness about 0.4cm coating, vacuum bar on bamboo sieve
Under part, 40 DEG C dry, after 6h；Dried orange block, orange powder is polished into dry powder powder beater；By cereal starch and orange
Powder mixes according to mass ratio 7: 4；Control mixing orange powder moisture is 25%, screw speed 268r/min, extrusion temperature 120
DEG C, under conditions of rate of feeding 10r/min, carry out extrusion；The quick-fried orange powder of spray that extrusion is produced, then use airflow milling
Powder machine is polished into powder；Orange yolk mooncake supplementary material is mixed by following mass ratio, orange powder 40%, lotus seeds material 30%, granulated sugar
6%, grease 4%, surplus is water.2 preserved egg yellows are embedded to again after fillings mixing；By burying skin, it is faric into playing cake shaping after embryo；
Control first time baking temperature to get angry 200 DEG C, lower fiery 170 DEG C, bake 10mim；Second of baking temperature is got angry 200 DEG C, and lower fiery 170
DEG C, bake 8mim.
Embodiment 2
Orange is by peeling, mashing；Orange slurry is uniformly coated into thickness about 0.8cm coating, vacuum bar on bamboo sieve
Under part, 60 DEG C of drying 5h；Dried orange block, orange powder is polished into dry powder powder beater；By cereal starch and orange powder
Mixed according to mass ratio 8: 5；Control mixing orange powder moisture is 30%, screw speed 313r/min, extrusion temperature 140
DEG C, under conditions of rate of feeding 15r/min, carry out extrusion；The quick-fried orange powder of spray that extrusion is produced, then use airflow milling
Powder machine is polished into powder；Orange five-kernel moon cake supplementary material is mixed by following mass ratio, orange powder 50%, granulated sugar 3%, fat meat 2%,
Preserved fruit kernel (mountain tangerine, Nan Xing, sesame, melon seeds, cashew nut kernel, walnut kernel etc.) 35%, ripe glutinous powder 10%；Through burying skin, it is faric into
Cake shaping is played after embryo；Control first time baking temperature to get angry 200 DEG C, lower fiery 170 DEG C, bake 10mim；Second of baking temperature is got angry
200 DEG C, lower fiery 170 DEG C, bake 8mim.
Claims (3)
1. a kind of preparation method of orange moon cake, it is characterised in that comprise the following steps：
(1) orange is uniformly coated into coating on bamboo sieve, under vacuum condition, dried under low temperature after removing the peel, breaking into orange slurry；
(2) the orange block obtained after drying, is polished into orange coarse powder；
(3) cereal starch is added in orange coarse powder, its addition and the mass ratio of orange powder are 8: 5~7: 4, turn into mixing tangerine
Sub- powder；
(4) mixing orange powder extrusion is turned into and sprays quick-fried orange powder；
(5) quick-fried orange powder will be sprayed and be polished into orange powder with Air Grinder.
2. the method as described in claim 1, it is characterised in that the coating layer thickness described in step (1) is 0.4cm~0.8cm, institute
The low temperature stated is 0 DEG C~65 DEG C, and drying time is 4h~6h.
3. the method as described in claim 1, it is characterised in that the extrusion described in step (1) be rotating speed 220r/min~
330r/min, carry out under conditions of 100 DEG C~160 DEG C of extrusion temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711328925.9A CN107821527A (en) | 2017-12-13 | 2017-12-13 | A kind of preparation method of orange moon cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711328925.9A CN107821527A (en) | 2017-12-13 | 2017-12-13 | A kind of preparation method of orange moon cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107821527A true CN107821527A (en) | 2018-03-23 |
Family
ID=61644180
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711328925.9A Withdrawn CN107821527A (en) | 2017-12-13 | 2017-12-13 | A kind of preparation method of orange moon cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107821527A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122804A (en) * | 2019-05-30 | 2019-08-16 | 江西桔娃食品有限公司 | A kind of tangerine orange fillings and its preparation method and application |
| CN112753931A (en) * | 2019-10-21 | 2021-05-07 | 赣州市倞华菲尔雪食品有限公司 | Navel orange flavored ice rind and preparation method thereof |
-
2017
- 2017-12-13 CN CN201711328925.9A patent/CN107821527A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122804A (en) * | 2019-05-30 | 2019-08-16 | 江西桔娃食品有限公司 | A kind of tangerine orange fillings and its preparation method and application |
| CN112753931A (en) * | 2019-10-21 | 2021-05-07 | 赣州市倞华菲尔雪食品有限公司 | Navel orange flavored ice rind and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180323 |