CN107821535A - A kind of preparation method and the preparation method of moon cake and moon cake of modified highland barley fillings - Google Patents

A kind of preparation method and the preparation method of moon cake and moon cake of modified highland barley fillings Download PDF

Info

Publication number
CN107821535A
CN107821535A CN201711366825.5A CN201711366825A CN107821535A CN 107821535 A CN107821535 A CN 107821535A CN 201711366825 A CN201711366825 A CN 201711366825A CN 107821535 A CN107821535 A CN 107821535A
Authority
CN
China
Prior art keywords
highland barley
fillings
modified
moon cake
temperature
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201711366825.5A
Other languages
Chinese (zh)
Inventor
夏雨
白永亮
张延杰
杜冰
李敏
雷敏芝
冯丽敏
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
JUXIANGYUAN HEALTH FOOD (ZHONGSHAN) CO Ltd
Original Assignee
JUXIANGYUAN HEALTH FOOD (ZHONGSHAN) CO Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by JUXIANGYUAN HEALTH FOOD (ZHONGSHAN) CO Ltd filed Critical JUXIANGYUAN HEALTH FOOD (ZHONGSHAN) CO Ltd
Priority to CN201711366825.5A priority Critical patent/CN107821535A/en
Publication of CN107821535A publication Critical patent/CN107821535A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/06Products with modified nutritive value, e.g. with modified starch content
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/30Filled, to be filled or stuffed products
    • A21D13/31Filled, to be filled or stuffed products filled before baking
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/30Filled, to be filled or stuffed products
    • A21D13/38Filled, to be filled or stuffed products characterised by the filling composition

Abstract

The invention discloses a kind of preparation method and the preparation method of moon cake and moon cake of modified highland barley fillings, preparation method, it is characterised in that comprise the following steps:A, highland barley rudiment;B, it is beaten;C, enzyme modification;D, batch mixing and homogeneous;E, frying;F, extrusion cooking;G, stirring cooling.The invention aims to overcome weak point of the prior art, it is simple to provide a kind of preparation method, the activity of internal enzyme can effectively be excited, promote nutritional ingredient more rich, fillings exquisite in texture, bright color, gives off a strong fragrance, mouthfeel is dense, the preparation method of the modification highland barley fillings of instant and the moon cake comprising above-mentioned modified highland barley fillings and preparation method thereof.

Description

A kind of preparation method and the preparation method of moon cake and moon cake of modified highland barley fillings
Technical field
The present invention relates to a kind of preparation method of modified highland barley fillings, and the invention further relates to one kind to include modified highland barley fillings Moon cake, the invention further relates to a kind of method for preparing above-mentioned moon cake.
Background technology
Highland barley, hull-less barley is commonly called as, is the significant crop of Chinese Qinghai-xizang Plateau Region.It is the food of " three high two is low ", i.e.,: High protein, high microsteping, homovitamin, low fat and low sugar, middle protein content it is average up to 11.31%, fat 1.8%~ 3.09%th, content of starch more than 70%, resistance starch content average value are 10% or so, except containing including 8 kinds of ammonia needed by human Outside 18 kinds of amino acid including base acid, also containing 12 kinds of trace elements, beta glucan content is 3.66%~8.62%.Additionally Contain abundant phenols and dietary fiber isoreactivity composition.Highland barley can both be used as grain, it can also be used to process varieties of food items, such as Biscuit, cake, oatmeal porridge, popped rice, barley wine, highland barley juice beverage etc..
Rudiment highland barley has very strong anticancer, anti-diabetic, the effect of anti-oxidant and prevention of cardiovascular than non-rudiment highland barley.It is blue or green Highland barley can activate enzyme in a dormant state in rudiment, promote its nutriment that enzyme digestion reaction occurs.Research shows both at home and abroad, blue or green Before and after highland barley rudiment, conspicuousness change, effective lysine occur for its proteinase activity, protein subfraction content and amino acid content Content increase, amino acid bio utilization rate improve;In addition, its active component polyphenols, beta glucan equal size are also notable Increase.After Tibetan Barley Germination, the nutritive value of highland barley is improved, and the nutriment such as protein, starch, fat becomes easier to By human consumption and utilization, and the content of its phenols and oxidation resistance, anti-tumor capacity are obviously higher than at without sprouting The highland barley of reason.By Germination Technique the process deeply industry of highland barley can be made to have obtained further development.
Highland barley starch granules is big, is A type crystal structures in flat elliptic, crystallinity 26.7%;Starch structure is relative Consolidation, gelatinization point is also higher, probably at 88 DEG C or so;Highland barley starch gel is more crisp, is squeezed and easily ruptures, easily cuts Desaturation is cut, the gelling performance of starch has significant impact to its production application.But highland barley starch have preferably heat, Cold stability gel tackness is high, in meat products, fillings and extract flavouring.Therefore, can according to the physicochemical property of highland barley starch To be carried out appropriate modification, the cake stuffing with peculiar flavour is processed into.
Research on highland barley starch at present, the country are related to starch isolation process optimization, the highland barley of the starch containing premium properties Breed of variety and the physicochemical property comparative study of different genotype highland barley starch etc..In recent years, it is external to be also related to highland barley shallow lake The report that powder is modified, the trend that the structure of starch is modified and studied at present, the introducing of group is carried out using new technology Or crosslinking of molecule etc. changes the molecular structure of starch, so as to influence its functional characteristic to meet various industrialized productions and application Demand.The preparation method of traditional cake stuffing is typically by starchy material (mung bean, soya bean, lotus seeds etc.) by milling, boiling System, three big process of frying, then cold storage, has the characteristics of low efficiency and high energy consumption.Exploitation of the China to highland barley products is also Have no the research report on highland barley fillings.
Research on highland barley starch at present, foreign countries are related to starch isolation process optimization, the highland barley of the starch containing premium properties Breed of variety and the physicochemical property comparative study of different genotype highland barley starch etc..In recent years, it is external to be also related to highland barley shallow lake The report that powder is modified, the trend that the structure of starch is modified and studied at present, utilizes the introducing of group or the friendship of molecule Connection etc. changes the molecular structure of starch, so as to influence its functional characteristic to meet the needs of various industrialized productions are with application.It is more Hole starch (Porous starch) refers to make starch particle surface to being internally formed hole with physics, machinery and biological method Starch.Compared with common starch, porous-starch has larger specific pore volume, accumulated than table, less bulk density, well Oil suction, water imbibition, it is scattered to keep obvious structural intergrity in a solvent.Complex enzyme hydrolysis modification prepares its of porous-starch Macro-effect is to form very little hole one by one in starch particle surface, then along radially progressively being promoted to granular center, simultaneously Small aperture gradually expands, and mutually merges to form a hollow structure in immediate vicinity, but still keeps particle basic configuration.Enzymolysis Modified starch can improve its digestibility and oil absorbency.Also there is a developmental research to highland barley products in China, but it is rare on The research report of highland barley starch.
This patent utilizes extrusion cooking, at moderate temperatures, passes through the high pressure of extrusion equipment and the work of high shear force With starch molecule and intramolecule space structure expansion deformation is made, starch and grease, carbohydrate are recombinated, it is special to form fillings Network organization form.Extrusion cooking has opened up one as the new and high technology in food engineering for fillings production simultaneously Facilitate the new production ways that simple and direct, mechanization, automaticity are high.Extrusion cooking is as a kind of food of high temperature, short time Processing method, starch, protein etc. is there occurs physics, chemical change, but digestibility improves, and nutritive value does not lose, and carries High digestibility.
Highland barley Volatile flavor components mainly include hydro carbons (44.37%), alcohols (18.06%) and aldehydes (14.03%), Chicken feet-shaped grain fragrance key component is alcohols (34.81%), hydro carbons (34.65%) and ketone (9.78%).Highland barley delicate fragrance is sweet, profit With the flavor of highland barley characteristic, the at present product development such as barley wine, highland barley fine dried noodles, highland barley cereals, barley nutritional powder.And utilize Highland barley abundant nutritional ingredient and special flavor, exploitation cake class fillings have not been reported.Highland barley porous-starch after modified Content ratio with reference to oil, albumen, water is higher, higher with reference to water content ratio, and flavor substance is more prominent.This patent is with rudiment Highland barley afterwards is raw material, on the basis of the highland barley bud powder after to sprouting carries out modified by biological enzyme method, utilizes extrusion cooking Carry out reorganization.
The content of the invention
The invention aims to overcome weak point of the prior art, there is provided a kind of preparation method is simple, can have Effect excites the activity of internal enzyme, promotes nutritional ingredient more rich, fillings exquisite in texture, bright color, gives off a strong fragrance, mouthfeel is dense Thickness, the preparation method of the modification highland barley fillings of instant
Another object of the present invention provides a kind of moon cake for including above-mentioned modified highland barley fillings.
Another object of the present invention provides a kind of method for preparing above-mentioned moon cake.
In order to achieve the above object, the present invention uses following scheme:
A kind of preparation method of modified highland barley fillings, it is characterised in that comprise the following steps:
A, highland barley rudiment
Highland barley after cleaning is added into distilled water, is sprouted after immersion, highland barley moisture is reached more than 45%;
B, it is beaten
The highland barley after being germinateed in step A is taken, is drained away the water, according to highland barley:Phosphate buffer=1:1 mass ratio is beaten Slurry;
C, enzyme modification:
Starched in highland barley and add the complex enzyme liquid that mass percent is 18%, water-bath concussion enzymolysis 10-15h, is obtained at 50 DEG C Enzymolysis liquid;
D, batch mixing and homogeneous
The soybean protein that mass percent is 3~4% is added in enzymolysis liquid in step C, stirs, then heats up To 40-60 DEG C, using high pressure homogenizer under 20-30MPa pressure homogeneous;
E, frying
By the material after homogeneous with material:Icing Sugar:Oil:=10:1:1 mass ratio batch mixing, stirred in stirring steam copper Heating is mixed, 2-5 revolutions per seconds of mixing speed, heating-up temperature is 50 DEG C~60 DEG C, between moisture 50~55%;
F, extrusion cooking
Material after frying is subjected to extrusion cooking, three sections of temperature difference using the type twin-screw extruders of DS56- III For 90 ± 5 DEG C, 110 ± 5 DEG C and 85 ± 5 DEG C, 170~180rpm of screw speed;
G, stirring cooling
Fillings after extrusion cooking is put into stirring in agitator and is cooled to room temperature, obtains modified highland barley fillings.
A kind of preparation method of modified highland barley fillings as described above, it is characterised in that step A specific practice:By highland barley Seed eye mesh screen screen, removes impurity removing, then chooses highland barley of the mature and plump without breakage, is cleaned up with clear water, will be clear Highland barley after washing adds distilled water, 17 DEG C of leaching wheat 4h, is spaced 2h, then soaks 4h, then sprouts, sprouting process conditions are Germination Temperature 30 DEG C, pH 6.5, change water once per 8h in germination process, sprout time 48-72h, highland barley moisture is reached more than 45%.
A kind of preparation method of modified highland barley fillings as described above, it is characterised in that complex enzyme liquid is by starch in step C Enzyme:Carbohydrase=2:5 mass ratio mixes.
A kind of preparation method of modified highland barley fillings as described above, it is characterised in that the enzyme amount of described amylase is 12800u, the enzyme amount of the carbohydrase is 30000u.
A kind of preparation method of modified highland barley fillings as described above, it is characterised in that the pH of phosphate buffer in step A =6.8.
A kind of moon cake, it is characterised in that include modified highland barley fillings as described above.
A kind of method for preparing moon cake as described above, it is characterised in that comprise the following steps using as claimed in claim 1 Modification highland barley fillings it is faric after, chain of command fire temperature is 200-240 DEG C, fire in a stove before fuel is added temperature is that 150-190 DEG C of baking times are 16- 20min。
In summary, the present invention is relative to prior art its advantage:
The present invention uses the highland barley after rudiment, not only due to rudiment can excite the activity of internal enzyme, to promote to seek for raw material Form point more rich, also cause starch granules water swelling, be advantageous to further modification;It is blue or green under the specific environment of the present invention Highland barley starch is modified by biological enzymolysis, improves its oil absorbency, is advantageous to it and is combined with other compositions, forms the distinctive tissue of fillings State;The preparation of fillings is to use extrusion cooking, is controlled under preference temperature, mainly utilizes high shear and the effect of high pressure Promote the reorganization of each composition.And the flavor of soybean protein improvement fillings finished product is added before extrusion.Therefore, it is of the invention The fillings of preparation, it has the characteristics that high protein, high dietary-fiber, homovitamin, low fat, is that a kind of nutrition is comprehensive, eats With convenient food, fillings exquisite in texture, bright color, give off a strong fragrance, mouthfeel is dense, has one spy for belonging to cyan plant Different fragrance.Preparation technology of the present invention is simple, and process conditions are reasonable.
Embodiment
With reference to embodiment, the invention will be further described:
Embodiment 1
A kind of preparation method of modified highland barley fillings, comprises the following steps:
A, highland barley rudiment:
By hullessbarley seed eye mesh screen screen, impurity removing and stone are removed, then chooses highland barley of the mature and plump without breakage, Cleaned up with clear water.Highland barley after cleaning is added into distilled water, 17 DEG C of leaching wheat 4h, is spaced 2h, then soaks 4h, then sprouts, sprouts Hair process conditions are to change water once per 8h in 30 DEG C of Germination Temperature, pH 6.5, germination process, sprout time 50h, and highland barley moisture is 48.2%.
B, it is beaten:The highland barley after germination is taken, is drained away the water, according to highland barley:Phosphate buffer (pH=6.8)=1:1 ratio Example mashing.
C, enzyme modification:18% amylase (12800u) is added in highland barley slurry:Carbohydrase (30000u)=2:5 it is compound Enzyme liquid, the water-bath concussion enzymolysis 13.5h at 50 DEG C.
D, batch mixing and homogeneous:3% soybean protein is added in enzymolysis liquid, pays attention to ensureing that various materials stir in mixed process Mix and uniformly then heat to 50 DEG C, using high pressure homogenizer under 25MPa pressure homogeneous.
E, frying:By the material after homogeneous with material:Icing Sugar:Oil:=10:1:1 ratio batch mixing, in stirring steam copper Agitating and heating, 3 revolutions per seconds of mixing speed, heating-up temperature is 50 DEG C, between moisture 51.6%.
F, extrusion cooking:By the material after frying using the type twin-screw extruders of DS56- III carry out extrusion cooking, three Duan Wendu is respectively 90 DEG C, 105 DEG C and 85 DEG C, screw speed 170rpm.
G, stirring cooling:Fillings after extrusion cooking is put into stirring in agitator and is cooled to room temperature, avoids the occurrence of surface Shriveling.
The fillings that method described above obtains, the after-ripening after independent packaging, acid value value is smaller in storage period change, will not go out Now retrogradation, dry hide, hash, founding, caking with it is fuel-displaced.Compared with traditional fillings, texture is fine and smooth, gives off a strong fragrance, characteristic flavor.
Embodiment 2
A, highland barley rudiment:By hullessbarley seed eye mesh screen screen, impurity removing and stone are removed, then choosing mature and plump does not have Damaged highland barley, is cleaned up with clear water.Highland barley after cleaning is added into distilled water, 17 DEG C of leaching wheat 4h, is spaced 2h, then soaks 4h, Then sprout, sprouting process conditions are to change water once per 8h in 30 DEG C of Germination Temperature, pH 6.5, germination process, sprout time 60h, highland barley moisture are 54.2%.
B, it is beaten:The highland barley after germination is taken, is drained away the water, according to highland barley:Phosphate buffer (pH=6.8)=1:1 ratio Example mashing.
C, enzyme modification:18% amylase (12800u) is added in highland barley slurry:Carbohydrase (30000u)=2:5 it is compound Enzyme liquid, the water-bath concussion enzymolysis 13.5h at 50 DEG C.
D, batch mixing and homogeneous:3.5% soybean protein is added in enzymolysis liquid, pays attention to ensureing various materials in mixed process Stir and then heat to 50 DEG C, using high pressure homogenizer under 25MPa pressure homogeneous.
E, frying:By the material after homogeneous with material:Icing Sugar:Oil:=10:1:1 ratio batch mixing, in stirring steam copper Agitating and heating, 3 revolutions per seconds of mixing speed, heating-up temperature is 55 DEG C, between moisture 54.8%.
F, extrusion cooking:By the material after frying using the type twin-screw extruders of DS56- III carry out extrusion cooking, three Duan Wendu is respectively 90 DEG C, 110 DEG C and 90 DEG C, screw speed 170rpm.
G, stirring cooling:Fillings after extrusion cooking is put into stirring in agitator and is cooled to room temperature, avoids the occurrence of surface Shriveling.
Embodiment 3
A kind of preparation method of modified highland barley fillings, comprises the following steps:
A, highland barley rudiment
Highland barley after cleaning is added into distilled water, is sprouted after immersion, highland barley moisture is reached more than 45%;
B, it is beaten
The highland barley after being germinateed in step A is taken, is drained away the water, according to highland barley:Phosphate buffer=1:1 mass ratio is beaten Slurry;
C, enzyme modification:
Starched in highland barley and add the complex enzyme liquid that mass percent is 18%, water-bath concussion enzymolysis 10h, must be digested at 50 DEG C Liquid;
D, batch mixing and homogeneous
The soybean protein that mass percent is 3% is added in enzymolysis liquid in step C, stirs, then heats to 40 DEG C, using high pressure homogenizer under 20MPa pressure homogeneous;
E, frying
By the material after homogeneous with material:Icing Sugar:Oil:=10:1:1 mass ratio batch mixing, stirred in stirring steam copper Heating is mixed, 2 revolutions per seconds of mixing speed, heating-up temperature is 50 DEG C, between moisture 50%;
F, extrusion cooking
Material after frying is subjected to extrusion cooking, three sections of temperature difference using the type twin-screw extruders of DS56- III For 90 ± 5 DEG C, 110 ± 5 DEG C and 85 ± 5 DEG C, screw speed 170rpm;
G, stirring cooling
Fillings after extrusion cooking is put into stirring in agitator and is cooled to room temperature, obtains modified highland barley fillings.
Embodiment 4
A kind of preparation method of modified highland barley fillings, comprises the following steps:
A, highland barley rudiment
By hullessbarley seed eye mesh screen screen, impurity removing is removed, highland barley of the mature and plump without breakage is then chosen, uses clear water Clean up, the highland barley after cleaning is added into distilled water, 17 DEG C of leaching wheat 4h, is spaced 2h, then soak 4h, then sprout, sprout technique Condition is to change water once per 8h in 30 DEG C of Germination Temperature, pH 6.5, germination process, sprout time 48-72h, contains highland barley moisture Amount reaches more than 45%.
B, it is beaten
The highland barley after being germinateed in step A is taken, is drained away the water, according to highland barley:Phosphate buffer=1:1 mass ratio is beaten Slurry;Wherein phosphate buffer pH=6.8;
C, enzyme modification:
Starched in highland barley and add the complex enzyme liquid that mass percent is 18%, in 50 DEG C of water-bath concussion enzymolysis 15h, must digested Liquid;
D, batch mixing and homogeneous
The soybean protein that mass percent is 4% is added in enzymolysis liquid in step C, stirs, then heats to 60 DEG C, using high pressure homogenizer under 30MPa pressure homogeneous;
E, frying
By the material after homogeneous with material:Icing Sugar:Oil:=10:1:1 mass ratio batch mixing, stirred in stirring steam copper Heating is mixed, 5 revolutions per seconds of mixing speed, heating-up temperature is 60 DEG C, to moisture 55%;
F, extrusion cooking
Material after frying is subjected to extrusion cooking, three sections of temperature difference using the type twin-screw extruders of DS56- III For 90 ± 5 DEG C, 110 ± 5 DEG C and 85 ± 5 DEG C, screw speed 180rpm;
G, stirring cooling
Fillings after extrusion cooking is put into stirring in agitator and is cooled to room temperature, obtains modified highland barley fillings.
Embodiment 5
A kind of preparation method of modified highland barley fillings, comprises the following steps:
A, highland barley rudiment
Highland barley after cleaning is added into distilled water, is sprouted after immersion, highland barley moisture is reached more than 45%;
B, it is beaten
The highland barley after being germinateed in step A is taken, is drained away the water, according to highland barley:Phosphate buffer=1:1 mass ratio is beaten Slurry;
C, enzyme modification:
Starched in highland barley and add the complex enzyme liquid that mass percent is 18%, water-bath concussion enzymolysis 12h, must be digested at 50 DEG C Liquid;
D, batch mixing and homogeneous
The soybean protein that mass percent is 3.5% is added in enzymolysis liquid in step C, stirs, then heats up To 50 DEG C, using high pressure homogenizer under 25MPa pressure homogeneous;
E, frying
By the material after homogeneous with material:Icing Sugar:Oil:=10:1:1 mass ratio batch mixing, stirred in stirring steam copper Heating is mixed, 3 revolutions per seconds of mixing speed, heating-up temperature is 55 DEG C, to moisture 52%;
F, extrusion cooking
Material after frying is subjected to extrusion cooking, three sections of temperature difference using the type twin-screw extruders of DS56- III For 90 ± 5 DEG C, 110 ± 5 DEG C and 85 ± 5 DEG C, 170~180rpm of screw speed;
G, stirring cooling
Fillings after extrusion cooking is put into stirring in agitator and is cooled to room temperature, obtains modified highland barley fillings.
Embodiment 6
Fillings in upper embodiment 1-5 is applied in moon cake, after faric, 200-240 DEG C, fire in a stove before fuel is added temperature be 150-190 DEG C baking times are 16-20min, wherein it is preferred that chain of command fire temperature be 220 DEG C, fire in a stove before fuel is added temperature be that 170 DEG C of baking times are 18min。
The moon cake product that the above method obtains, moon cake full appearance, sharp outline, decorative pattern are clear, flawless, nothing collapse, Without cavity, cake skin is oil return good, moon cake delicate mouthfeel, has strong highland barley fragrance for section.Highland barley fillings enhances moon cake Palatability, and be advantageous to be lifted the overall look and feel of moon cake and prominent raw material flavor, be adapted to the dietary requirements of modern.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The skill of the industry For art personnel it should be appreciated that the present invention is not limited to the above embodiments, described in above-described embodiment and specification is explanation The principle of the present invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these Changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and Its equivalent thereof.

Claims (7)

1. a kind of preparation method of modified highland barley fillings, it is characterised in that comprise the following steps:
A, highland barley rudiment
Highland barley after cleaning is added into distilled water, is sprouted after immersion, highland barley moisture is reached more than 45%;
B, it is beaten
The highland barley after being germinateed in step A is taken, is drained away the water, according to highland barley:Phosphate buffer=1:1 mass ratio mashing;
C, enzyme modification:
Starched in highland barley and add the complex enzyme liquid that mass percent is 18%, water-bath concussion enzymolysis 10-15h, must be digested at 50 DEG C Liquid;
D, batch mixing and homogeneous
The soybean protein that mass percent is 3~4% is added in enzymolysis liquid in step C, stirs, then heats to 40-60 DEG C, using high pressure homogenizer under 20-30MPa pressure homogeneous;
E, frying
By the material after homogeneous with material:Icing Sugar:Oil:=10:1:1 mass ratio batch mixing, stir and add in stirring steam copper Heat, 2-5 revolutions per seconds of mixing speed, heating-up temperature is 50 DEG C~60 DEG C, between moisture 50~55%;
F, extrusion cooking
Material after frying is subjected to extrusion cooking using the type twin-screw extruders of DS56- III, three sections of temperature are respectively 90 ± 5 DEG C, 110 ± 5 DEG C and 85 ± 5 DEG C, 170~180rpm of screw speed;
G, stirring cooling
Fillings after extrusion cooking is put into stirring in agitator and is cooled to room temperature, obtains modified highland barley fillings.
2. the preparation method of a kind of modified highland barley fillings according to claim 1, it is characterised in that the specific of step A is cooked Method:By hullessbarley seed eye mesh screen screen, impurity removing is removed, highland barley of the mature and plump without breakage is then chosen, is cleaned with clear water Totally, the highland barley after cleaning is added into distilled water, 17 DEG C of leaching wheat 4h, is spaced 2h, then soak 4h, then sprouted, sprout process conditions To change water once per 8h in 30 DEG C of Germination Temperature, pH 6.5, germination process, sprout time 48-72h, reach highland barley moisture To more than 45%.
A kind of 3. preparation method of modified highland barley fillings according to claim 1, it is characterised in that complex enzyme liquid in step C By amylase:Carbohydrase=2:5 mass ratio mixes.
4. the preparation method of a kind of modified highland barley fillings according to claim 3, it is characterised in that described amylase Enzyme amount is 12800u, and the enzyme amount of the carbohydrase is 30000u.
A kind of 5. preparation method of modified highland barley fillings according to claim 1, it is characterised in that phosphoric acid buffer in step A The pH=6.8 of liquid.
6. a kind of moon cake, it is characterised in that include modified highland barley fillings as claimed in claim 1.
A kind of 7. method for preparing moon cake as claimed in claim 6, it is characterised in that comprise the following steps using such as claim 1 After described modification highland barley fillings is faric, chain of command fire temperature is 200-240 DEG C, fire in a stove before fuel is added temperature is 150-190 DEG C of baking times For 16-20min.
CN201711366825.5A 2017-12-18 2017-12-18 A kind of preparation method and the preparation method of moon cake and moon cake of modified highland barley fillings Pending CN107821535A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201711366825.5A CN107821535A (en) 2017-12-18 2017-12-18 A kind of preparation method and the preparation method of moon cake and moon cake of modified highland barley fillings

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201711366825.5A CN107821535A (en) 2017-12-18 2017-12-18 A kind of preparation method and the preparation method of moon cake and moon cake of modified highland barley fillings

Publications (1)

Publication Number Publication Date
CN107821535A true CN107821535A (en) 2018-03-23

Family

ID=61645231

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201711366825.5A Pending CN107821535A (en) 2017-12-18 2017-12-18 A kind of preparation method and the preparation method of moon cake and moon cake of modified highland barley fillings

Country Status (1)

Country Link
CN (1) CN107821535A (en)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102160627A (en) * 2011-03-22 2011-08-24 西藏月王生物技术有限公司 Highland barley with rich gamma-aminobutyric acid and preparation method thereof
CN104855481A (en) * 2015-05-22 2015-08-26 咀香园健康食品(中山)有限公司 Whole grain Wuren mooncake with neokestose and manufacturing method therefor

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102160627A (en) * 2011-03-22 2011-08-24 西藏月王生物技术有限公司 Highland barley with rich gamma-aminobutyric acid and preparation method thereof
CN104855481A (en) * 2015-05-22 2015-08-26 咀香园健康食品(中山)有限公司 Whole grain Wuren mooncake with neokestose and manufacturing method therefor

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
朱文优等: "青稞粉液化糖化工艺研究 ", 《食品研究与开发》 *

Similar Documents

Publication Publication Date Title
CN1178080A (en) Process for producing vermicelli from sweet potato
KR101428862B1 (en) Brown rice citron flakes and manufacturing method thereof
CN102771616A (en) Coarse-grain pastry and manufacture method thereof
CN104705644B (en) Potato nutritional rice and its manufacture method
KR101091832B1 (en) method for manufacturing walnet cake containing rice flour
CN101647527B (en) Lower-sugar paste stuffing and preparation method thereof
CN101416699B (en) Dry-type three-segment mature method rice-flour production technique
CN109123383A (en) A kind of processing method for cooking various grains gruel material quickly
CN104099224A (en) Jujube-flavor nutritional-type corn liquor and brewing method thereof
CN106307041A (en) Production method of health-care rice noodles
KR20110091606A (en) Rice wine containing component of fermented soybeans
CN107821535A (en) A kind of preparation method and the preparation method of moon cake and moon cake of modified highland barley fillings
KR20110138127A (en) Process for preparing rice-cake using figures
CN101524127A (en) Instant rice processing method
CN105454954B (en) A kind of compound highland barley milk beverage and preparation method thereof
CN102308952A (en) Starchy and protein fermented food material cooking method
KR101570077B1 (en) The manufacturing method of a korean cracker containing the powder of a sweet persimmon and the korean cracker made by the method
KR20130094938A (en) Manufacturing method of korean traditional taffy with rice embryo bud
CN106417487A (en) Fermented sticky rice bread capable of promoting circulation of qi and appetite and preparation method thereof
CN106261566A (en) A kind of superior rice powder, preparation method thereof
KR101879778B1 (en) Method for producing not hardened rice cake and rice cake produced by the same
KR102273265B1 (en) Manufacturing method for not-hardened rice cake
KR20200103939A (en) Barley-cake using fig, garlic and its method
KR102309409B1 (en) The method of manufacture of manggae rice cake containing barley and it's manggae rice cake
KR102284193B1 (en) Manufacturing method of scorched rice containing natural materials

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20180323