CN108174903A - A kind of blueberry moon cake and preparation method thereof - Google Patents
A kind of blueberry moon cake and preparation method thereof Download PDFInfo
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- CN108174903A CN108174903A CN201611124787.8A CN201611124787A CN108174903A CN 108174903 A CN108174903 A CN 108174903A CN 201611124787 A CN201611124787 A CN 201611124787A CN 108174903 A CN108174903 A CN 108174903A
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- blueberry
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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
- A21D2/145—Acids, anhydrides or salts thereof
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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
-
- 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
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
A kind of blueberry moon cake, parts by weights calculate：By 50 80 parts of wax gourd Rong, blueberry fresh fruit starch 30 60 parts, 20 50 parts of blueberry fruit, 30 60 parts of white granulated sugar, 10 20 parts of ripe sesame, 10 18 parts of vegetable oil, 200 400 parts of flour, 10 20 parts of buck, 10 20 parts of a conduit made of long bamboo water, 10 18 parts of camellia oil, 100 200 parts of glutinous rice flour, 50 80 parts of high maltose syrup, 50 80 parts of kiwi-fruit juice, 200 300 parts of pure water be made.Moon cake color and luster of the present invention is bright orange, and tender in skin shortcake, mouthfeel is crisp, and dense fruity is mingled in continuous dried meat floss, blueberry is added in moon cake, reduces the greasy feeling that the more zone of eclipses of moon cake come and is eased, unique flavor is full of nutrition.
Description
Technical field
The present invention relates to food processing fields, and in particular to blueberry moon cake and preparation method thereof.
Background technology
The Mid-autumn Festival is one of traditional festival of China, has the custom for eating moon cake in Mid-autumn Festival Chinese, lodges at people couple
The fine yearning of Yu member so that moon cake becomes one of Chinese tradition snack having long enjoyed a good reputation, it is stated that the Mid-autumn Festival eats the habit of moon cake
Custom starts from the Tang Dynasty.It is popular in imperial palace when the Northern Song Dynasty, after spread civil, be commonly called as " little cake " and " moon group " at that time.It is developed to bright
Towards the catering customs then bought jointly as the whole people.Moon cake is blended with various regions catering customs, and develops Cantonese, capital formula, Soviet Union
The moon cakes such as formula, tidal, Yunnan formula are liked by the people of Chinese north and south various regions.
As society does not continue to develop, requirement of the people for moon cake taste is more harsh, many differences of having come into being
The moon cake of type, to meet the needs of people are for moon cake taste, moon cake is eaten more easily generates full soapy feeling, the moon of fruit taste
Cake raw meat masses like.
Invention content
The purpose of the present invention is to provide a kind of water blue berry flavor moon cakes and preparation method thereof, and the moon cake cake skin is crisp, taste
Salubrious non-greasy has the fruity of blueberry, special taste.
Technical scheme of the present invention：A kind of blueberry moon cake, parts by weights calculate：It is starched by 50-80 parts of wax gourd Rong, blueberry fresh fruit
30-60 parts, 20-50 parts of blueberry fruit, 30-60 parts of white granulated sugar, sesame 10-20 parts ripe, 10-18 parts of vegetable oil, flour 200-400
Part, 10-20 parts of buck, 10-20 parts of a conduit made of long bamboo water, 10-18 parts of camellia oil, 100-200 parts of glutinous rice flour, 50-80 parts of high maltose syrup, Mi
50-80 parts of monkey peach juice, 200-300 parts of pure water are made.
Aforementioned blueberry moon cake, parts by weights calculate, and 40-55 parts, blueberry fruit are starched by 60-75 parts of wax gourd Rong, blueberry fresh fruit
25-40 parts, 40-55 parts of white granulated sugar, sesame 12-18 parts ripe, 12-16 parts of vegetable oil, 250-350 parts of flour, 12-18 parts of buck,
12-18 parts of a conduit made of long bamboo water, 12-16 parts of camellia oil, 120-160 parts of glutinous rice flour, 55-70 parts of high maltose syrup, 60-75 parts of kiwi-fruit juice,
220-260 parts of pure water is made.
Aforementioned blueberry moon cake, parts by weights calculate：By 70 parts of wax gourd Rong, blueberry fresh fruit starch 50 parts, it is 35 parts of blueberry fruit, white
50 parts of granulated sugar, 16 parts of ripe sesame, 14 parts of vegetable oil, 300 parts of flour, 15 parts of buck, 15 parts of a conduit made of long bamboo water, 14 parts of camellia oil, glutinous rice flour
150 parts, 60 parts of high maltose syrup, 60-75 parts of kiwi-fruit juice, 140 parts of pure water be made.
The production method of the blueberry moon cake, includes the following steps：
（1）The preparation of moon cake wrapper：
A. buck, Jian Shui, camellia oil, glutinous rice flour, the high maltose syrup of the mass parts is taken to be uniformly mixed, it is spare；
B. the flour, pure water, kiwi-fruit juice of the mass parts is taken to mix, adds in the mixed liquor of gained in A, and by mixture tune
Dough is made；
C. after standing 25-40min at a temperature of gained dough in B being placed in 20-25 DEG C, a dough was rubbed every 5-10 minutes,
Dynamics is uniform when kneading dough, until dough surface gloss is flawless, plasticity is stronger, dough is by weight a 30-35g/
After cutting, moon cake wrapper；
（2）The preparation of mooncake filling：
A. the wax gourd Rongs of the mass parts, blueberry fresh fruit slurry, blueberry fruit, white sugar, ripe sesame, vegetable oil are taken；
B. wax gourd Rong, blueberry fresh fruit slurry, blueberry fruit and the vegetable oil in A are uniformly mixed, are put into blender and stir 3-7 points
Then clock adds in the spiced salt, white sugar continues stirring 3-5 minutes to get mooncake filling；
（3）The preparation of raw cake：By step（1）In manufactured moon cake wrapper by after flat, be packed in fillings, closing in is clutched, and is organized into circle,
Raw cake is made, and is placed on above baking tray after the water spray press mold molding on raw cake surface；
（4）The baking of raw cake：Baking tray is put into baking oven, toasts 20-25min with 150-170 DEG C of temperature, goes out natural cooling after baking oven
Packaging.Compared with prior art, moon cake color and luster of the present invention is bright orange, and tender in skin shortcake, mouthfeel is crisp, in continuous dried meat floss
It is mingled with dense fruity, blueberry is added in moon cake, reduces the greasy feeling that the more zone of eclipses of moon cake come and be eased, wind
Taste is unique, full of nutrition.
Specific embodiment：
Embodiment 1
A kind of blueberry moon cake, parts by weights calculate：By 50 parts of wax gourd Rong, 30 parts of blueberry fresh fruit slurry, 20 parts of blueberry fruit, white granulated sugar
30 parts, 10 parts of ripe sesame, 10 parts of vegetable oil, 200 parts of flour, 10 parts of buck, 10 parts of a conduit made of long bamboo water, 10 parts of camellia oil, glutinous rice flour 100
Part, 50 parts of high maltose syrup, 50 parts of kiwi-fruit juice, 200 parts of pure water are made.
The production method of the blueberry moon cake, includes the following steps：
（1）The preparation of moon cake wrapper：
A. buck, Jian Shui, camellia oil, glutinous rice flour, the high maltose syrup of the mass parts is taken to be uniformly mixed, it is spare；
B. the flour, pure water, kiwi-fruit juice of the mass parts is taken to mix, adds in the mixed liquor of gained in A, and by mixture tune
Dough is made；
C. after standing 40min at a temperature of gained dough in B being placed in 20 DEG C, a dough was rubbed every 5 minutes, is kneaded dough
When dynamics it is uniform, until dough surface gloss is flawless, plasticity is stronger, after dough is by the weight cutting of 30-35g/, i.e.,
Into moon cake wrapper；
（2）The preparation of mooncake filling：
A. the wax gourd Rongs of the mass parts, blueberry fresh fruit slurry, blueberry fruit, white sugar, ripe sesame, vegetable oil are taken；
B. wax gourd Rong, blueberry fresh fruit slurry, blueberry fruit and the vegetable oil in A are uniformly mixed, are put into blender and stir 3 points
Then clock adds in the spiced salt, white sugar continues stirring 3 minutes to get mooncake filling；
（3）The preparation of raw cake：By step（1）In manufactured moon cake wrapper by after flat, be packed in fillings, closing in is clutched, and is organized into circle,
Raw cake is made, and is placed on above baking tray after the water spray press mold molding on raw cake surface；
（4）The baking of raw cake：Baking tray is put into baking oven, and 25min is toasted with 150 DEG C of temperature, and natural cooling is packed after going out baking oven.
Embodiment 2
A kind of blueberry moon cake, parts by weights calculate：70 parts of wax gourd Rong, 50 parts of blueberry fresh fruit slurry, 35 parts of blueberry fruit, white granulated sugar 50
Part, 16 parts of ripe sesame, 14 parts of vegetable oil, 300 parts of flour, 15 parts of buck, 15 parts of a conduit made of long bamboo water, 14 parts of camellia oil, 150 parts of glutinous rice flour,
60 parts of high maltose syrup, 60-75 parts of kiwi-fruit juice, 140 parts of pure water are made.
The production method of the blueberry moon cake, includes the following steps：
（1）The preparation of moon cake wrapper：
A. buck, Jian Shui, camellia oil, glutinous rice flour, the high maltose syrup of the mass parts is taken to be uniformly mixed, it is spare；
B. the flour, pure water, kiwi-fruit juice of the mass parts is taken to mix, adds in the mixed liquor of gained in A, and by mixture tune
Dough is made；
C. after standing 30min at a temperature of gained dough in B being placed in 23 DEG C, a dough was rubbed every 8 minutes, is kneaded dough
When dynamics it is uniform, until dough surface gloss is flawless, plasticity is stronger, after dough is by the weight cutting of 32g/,
Moon cake wrapper；
（2）The preparation of mooncake filling：
A. the wax gourd Rongs of the mass parts, blueberry fresh fruit slurry, blueberry fruit, white sugar, ripe sesame, vegetable oil are taken；
B. wax gourd Rong, blueberry fresh fruit slurry, blueberry fruit and the vegetable oil in A are uniformly mixed, are put into blender and stir 5 points
Then clock adds in the spiced salt, white sugar continues stirring 4 minutes to get mooncake filling；
（3）The preparation of raw cake：By step（1）In manufactured moon cake wrapper by after flat, be packed in fillings, closing in is clutched, and is organized into circle,
Raw cake is made, and is placed on above baking tray after the water spray press mold molding on raw cake surface；
（4）The baking of raw cake：Baking tray is put into baking oven, and 23min is toasted with 160 DEG C of temperature, and natural cooling is packed after going out baking oven.
Embodiment 3
A kind of blueberry moon cake, parts by weights calculate：By 80 parts of wax gourd Rong, 60 parts of blueberry fresh fruit slurry, 50 parts of blueberry fruit, white granulated sugar
60 parts, 20 parts of ripe sesame, 18 parts of vegetable oil, 400 parts of flour, 20 parts of buck, 20 parts of a conduit made of long bamboo water, 18 parts of camellia oil, glutinous rice flour 200
Part, 80 parts of high maltose syrup, 80 parts of kiwi-fruit juice, 300 parts of pure water are made.
The production method of the blueberry moon cake, includes the following steps：
（1）The preparation of moon cake wrapper：
A. buck, Jian Shui, camellia oil, glutinous rice flour, the high maltose syrup of the mass parts is taken to be uniformly mixed, it is spare；
B. the flour, pure water, kiwi-fruit juice of the mass parts is taken to mix, adds in the mixed liquor of gained in A, and by mixture tune
Dough is made；
C. after standing 25min at a temperature of gained dough in B being placed in 25 DEG C, a dough was rubbed every 10 minutes, is kneaded dough
When dynamics it is uniform, until dough surface gloss is flawless, plasticity is stronger, after dough is by the weight cutting of 35g/,
Moon cake wrapper；
（2）The preparation of mooncake filling：
A. the wax gourd Rongs of the mass parts, blueberry fresh fruit slurry, blueberry fruit, white sugar, ripe sesame, vegetable oil are taken；
B. wax gourd Rong, blueberry fresh fruit slurry, blueberry fruit and the vegetable oil in A are uniformly mixed, are put into blender and stir 7 points
Then clock adds in the spiced salt, white sugar continues stirring 5 minutes to get mooncake filling；
（3）The preparation of raw cake：By step（1）In manufactured moon cake wrapper by after flat, be packed in fillings, closing in is clutched, and is organized into circle,
Raw cake is made, and is placed on above baking tray after the water spray press mold molding on raw cake surface；
（4）The baking of raw cake：Baking tray is put into baking oven, and 20min is toasted with 170 DEG C of temperature, and natural cooling is packed after going out baking oven.
Claims (4)
1. a kind of blueberry moon cake, which is characterized in that parts by weights calculates：By 50-80 parts of wax gourd Rong, blueberry fresh fruit starch 30-60 parts,
20-50 parts of blueberry fruit, 30-60 parts of white granulated sugar, sesame 10-20 parts ripe, 10-18 parts of vegetable oil, 200-400 parts of flour, buck
10-20 parts, 10-20 parts of a conduit made of long bamboo water, 10-18 parts of camellia oil, 100-200 parts of glutinous rice flour, 50-80 parts of high maltose syrup, kiwi-fruit juice
50-80 parts, 200-300 parts of pure water is made.
2. blueberry moon cake described in a kind of claim 1, which is characterized in that parts by weights calculates：By 60-75 parts of wax gourd Rong, blueberry
40-55 parts of fresh pulp, 25-40 parts of blueberry fruit, 40-55 parts of white granulated sugar, sesame 12-18 parts ripe, 12-16 parts of vegetable oil, flour
250-350 parts, 12-18 parts of buck, 12-18 parts of a conduit made of long bamboo water, 12-16 parts of camellia oil, 120-160 parts of glutinous rice flour, high maltose syrup 55-
70 parts, 60-75 parts of kiwi-fruit juice, 220-260 parts of pure water be made.
3. blueberry moon cake described in a kind of claim 1, which is characterized in that parts by weights calculates：By 70 parts of wax gourd Rong, blueberry fresh fruit
50 parts of slurry, 35 parts of blueberry fruit, 50 parts of white granulated sugar, 16 parts of ripe sesame, 14 parts of vegetable oil, 300 parts of flour, 15 parts of buck, Jian Shui
15 parts, 14 parts of camellia oil, 150 parts of glutinous rice flour, 60 parts of high maltose syrup, 60-75 parts of kiwi-fruit juice, 140 parts of pure water be made.
4. the production method of any one of 1-3 blueberry moon cakes is wanted according to right, which is characterized in that include the following steps：
（1）The preparation of moon cake wrapper：
A. buck, Jian Shui, camellia oil, glutinous rice flour, the high maltose syrup of the mass parts is taken to be uniformly mixed, it is spare；
B. the flour, pure water, kiwi-fruit juice of the mass parts is taken to mix, adds in the mixed liquor of gained in A, and by mixture tune
Dough is made；
C. after standing 25-40min at a temperature of gained dough in B being placed in 20-25 DEG C, a dough was rubbed every 5-10 minutes,
Dynamics is uniform when kneading dough, until dough surface gloss is flawless, plasticity is stronger, dough is by weight a 30-35g/
After cutting, moon cake wrapper；
（2）The preparation of mooncake filling：
A. the wax gourd Rongs of the mass parts, blueberry fresh fruit slurry, blueberry fruit, white sugar, ripe sesame, vegetable oil are taken；
B. wax gourd Rong, blueberry fresh fruit slurry, blueberry fruit and the vegetable oil in A are uniformly mixed, are put into blender and stir 3-7 points
Then clock adds in the spiced salt, white sugar continues stirring 3-5 minutes to get mooncake filling；
（3）The preparation of raw cake：By step（1）In manufactured moon cake wrapper by after flat, be packed in fillings, closing in is clutched, and is organized into circle,
Raw cake is made, and is placed on above baking tray after the water spray press mold molding on raw cake surface；
（4）The baking of raw cake：Baking tray is put into baking oven, toasts 20-25min with 150-170 DEG C of temperature, goes out natural cooling after baking oven
Packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611124787.8A CN108174903A (en) | 2016-12-08 | 2016-12-08 | A kind of blueberry moon cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611124787.8A CN108174903A (en) | 2016-12-08 | 2016-12-08 | A kind of blueberry moon cake and preparation method thereof |
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| Publication Number | Publication Date |
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| CN108174903A true CN108174903A (en) | 2018-06-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201611124787.8A Pending CN108174903A (en) | 2016-12-08 | 2016-12-08 | A kind of blueberry moon cake and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090186A (en) * | 2018-11-12 | 2018-12-28 | 张亚丽 | A kind of lotus cake and preparation method thereof |
-
2016
- 2016-12-08 CN CN201611124787.8A patent/CN108174903A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090186A (en) * | 2018-11-12 | 2018-12-28 | 张亚丽 | A kind of lotus cake and preparation method thereof |
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Application publication date: 20180619 |