CN108835172A - A kind of trehalose nut moon cake and preparation method thereof - Google Patents
A kind of trehalose nut moon cake and preparation method thereof Download PDFInfo
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- CN108835172A CN108835172A CN201810910127.5A CN201810910127A CN108835172A CN 108835172 A CN108835172 A CN 108835172A CN 201810910127 A CN201810910127 A CN 201810910127A CN 108835172 A CN108835172 A CN 108835172A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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Abstract
The present invention provides kind trehalose nut moon cake and preparation method thereof, which includes cake skin and cake filling, and the weight ratio of cake skin and cake filling is 2：7-8；The cake skin includes that the raw material of following parts by weight is made：15-20 parts of flour, 0.5-0.8 parts of trehalose, 0.3-0.5 parts of crystal diabetin, 1-3 parts of edible oil；The cake filling includes that the raw material of following parts by weight is made：40-50 parts of nut, 18-22 parts of lotus-seed paste, 10-15 parts of edible oil, 3-5 parts of trehalose.This trehalose nut moon cake and preparation method thereof can guarantee that moon cake taste is promoted, and calorie value reduces；Moon cake rich in nutrition content, comprehensively, and due to the protective effect of trehalose make wherein the nutriments such as nut flavor, anti-oxidant keep stablize.
Description
Technical field
The present invention relates to moon cake technical fields more particularly to a kind of trehalose nut moon cake and preparation method thereof.
Background technique
Moon cake, is the favorite traditional festival Speciality Foods of Han people, the moon cake also justify, and be to divide to eat of the whole family, signify
Reunion is harmonious, and in the Mid-autumn Festival, this day is the product that must be eaten.Ancient times moon cake is eaten as sacrificial offerings in the Mid-autumn Festival.It is said that the Mid-autumn Festival eats
The custom of moon cake is in the Tang Dynasty.When the Northern Song Dynasty, this kind of cake is referred to as " palace cake ", popular in imperial palace, but also spread it is civil,
It was commonly called as " little cake " and " moon group " at that time.Being developed to the Ming Dynasty then becomes the common catering customs of the whole people.Even to this day, kind is more numerous
More, flavor is different because of ground.
At present when making moon cake, a large amount of white granulated sugars or conversion syrup generally can all be added, lead to calorie value mistake in moon cake
Height, and sucrose excess intake easily causes the diseases such as diabetes, obesity, hypertension, hyperglycemia, saprodontia.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is to provide a kind of trehalose nut moon cake and preparation method thereof,
While trehalose nut moon cake proposed by the present invention can guarantee the sweet taste of moon cake, the heat of moon cake is reduced.
The technical proposal of the invention is realized in this way：
A kind of trehalose nut moon cake, including cake skin and cake filling；The weight ratio of cake skin and cake filling is 2：7-8；
The cake skin includes that the raw material of following parts by weight is made：
15-20 parts of flour, 0.5-0.8 parts of trehalose, 0.3-0.5 parts of crystal diabetin, 1-3 parts of edible oil；
The cake filling includes that the raw material of following parts by weight is made：
40-50 parts of nut, 18-22 parts of lotus-seed paste, 10-15 parts of edible oil, 3-5 parts of trehalose.
Preferably, trehalose nut moon cake, including cake skin and cake filling；The weight ratio of cake skin and cake filling is 2： 7；
The cake skin includes that the raw material of following parts by weight is made：
16-18 parts of flour, 0.5-0.7 parts of trehalose, 0.4-0.5 parts of crystal diabetin, 1-2 parts of edible oil；
The cake filling includes that the raw material of following parts by weight is made：
40-45 parts of nut, 18-20 parts of lotus-seed paste, 11-13 parts of edible oil, 4-5 parts of trehalose.
Preferably, trehalose nut moon cake, including cake skin and cake filling；The weight ratio of cake skin and cake filling is 2： 8；
The cake skin includes that the raw material of following parts by weight is made：
17 parts of flour, 0.6 part of trehalose, 0.4 part of crystal diabetin, 2 parts of edible oil；
The cake filling includes that the raw material of following parts by weight is made：
44 parts of nut, 20 parts of lotus-seed paste, 12 parts of edible oil, 4 parts of trehalose.
The trehalose, crystal diabetin have salubrious sweet taste, prevention decayed tooth, extra-nutritions, balance blood sugar, are proliferated pair
Discrimination bacillus prevents from getting fat, cleans the health sugars characteristics such as conditioning enteron aisle.
Preferably, the nut includes one or more of fibert, walnut, almond and cashew nut.
Nut all has very high nutritive value, but type is different, and nutritional ingredient therein is also different.Walnut, fibert,
Almond, cashew nut are referred to as " four big nuts ", and nutritive value therein has some idea of.
Fibert has a good reputation of " king of nut ", its rich in nutrition content, comprehensively, has to cardiovascular disease, cancer etc.
Good prevention effect and therapeutic effect.Long-term consumption can also play the effect of eyesight improving and brain strengthening.
Almond has semen armeniacae amarae and dessert almond, and natural cancer-resisting substance can be generated in fractions therein, is anti-well
Cancer food.Dessert almond is nontoxic, can treat physically weak, plays the role of nourishing；Cholesterol can also be reduced.Semen armeniacae amarae has pico- poison
Property, but proper amount of edible can treat cough and asthma etc..
Walnut is also known as " intelligent promoting fruit ", and main the effect of also most having long been known to everyone is exactly brain boosting and supplementing, and there are one beauty for he
Title is exactly " Longevity ".Resistance can be enhanced in phosphatide in walnut, also there is the effect of antiasthmatic-antitussive.
Cashew nut is one of public very favorite snacks, and the cashew nut of various tastes is a mass of big and small snacks shop.Waist
Fruit is very suitable for lassitude and is easy that the people to feel tired is edible, it can eliminate fatigue, regain one's strength of body, moistens the colour of skin；It eats more
Cashew nut can also prevent heart disease, headstroke etc..
Preferably, the bottom material is glutinous rice flour or lotus-seed paste.
Preferably, the nut includes one or more of fibert, walnut, almond and cashew nut.
Preferably, the vegetable oil is one or more of peanut oil, soybean oil, Semen Benincasae oil, sesame oil and corn oil.
The invention also provides the production methods of above-mentioned trehalose nut moon cake, include the following steps：
A, cake skin makes：
Trehalose and crystal diabetin are added water and stirred uniformly, edible oil is added, is put into flour and mixes thoroughly, integrates into dough, covers
Lid preservative film relaxation two hours or more, obtains cake skin；
B, cake filling makes：
Nut is stripped, fry, remove the peel and is rolled is broken；
The nut for rolling broken is poured into container, trehalose, crystal diabetin, vegetable oil, bottom material and appropriate cold water is added, stirs
It mixes uniformly, obtains cake filling；
C, the cake filling in step B is put into step A to wrap up in cake skin and is formed, cake filling and cake skin weight ratio in encapsulation process
For 7-8：2；
Molding moon cake is put into 170-190 degree in oven to preheat 4-6 minutes, taking-up cools, and is put into oven, drops to
140-160 degree is baked 8-12 minutes；
Moon cake is cooling.
Preferably, the nut roll it is broken after granularity be 2.5-3.5mm.
Preferably, after the moon cake is cooling, further include：
It is put into freshness protection package and seals oil return 2-3 days.
The principle of the present invention is：
Firstly, realizing that taste is broken through by trehalose, crystal diabetin, under the premise of largely reducing with sugar amount, sugariness is not
Become, taste is promoted, mouthfeel is fresh and sweet, tasty and refreshing, oiliness mouth, also than subtracting the in good taste of sugar and sugarless products merely.
Crystal diabetin is the highest natural sugar of sugariness in nature, and sugariness is 1.5-1.8 times of sucrose, crystal diabetin sugariness
To go fast, before Flavor release peak value appears in dextrose and saccharose, original fragrance in moon cake will not be covered.
Crystal diabetin is not easy to be converted into acid by streptococcus in oral cavity in the oral cavity, and streptococcus can be inhibited to generate glucan, from
And the generation of saprodontia can be inhibited.
Secondly, trehalose has the stabilization and fresh-keeping effect for keeping tissue, because trehalose is in the tissue of animals and plants or thin
Water can be replaced to play stable effect in born of the same parents, achieve the purpose that maintain institutional framework.There is more to have class with SOD in nut
Like the antioxidant of effect, i.e. SOD sample substance.Trehalose is added when processing in nut moon cake and moon cake, although by adding
Hot baked process can make flavor, color and SOD sample substance of nut kernel etc. anti-due to there is the protection of trehalose in tissue
The activity of oxidation material keeps long duration quality not decline.
Meanwhile trehalose can prevent age of starch, inhibit protein denaturation and lipid rotten；What trehalose and fructose had
Water-retaining property, the flavor (color) during can effectively keeping moon cake to store；When chemical preservative is not added, Ke Yiyan
Long products shelf life.
In the present invention, cake filling bottom material is preferably lotus-seed paste, and trehalose is nonreducing sugar, the amino being in moon cake raw material
Acid, protein is when coexisting, and will not generate Maillard reaction heating and brown stain, be conducive to keep the light fillings such as lotus-seed paste
Appearance.
The present invention has the following advantages compared with the prior art and effect：
The present invention realizes that taste is broken through using trehalose, crystal diabetin, can be under the premise of largely reducing with sugar amount, sweet tea
Spend constant, taste is promoted, mouthfeel is fresh and sweet, tasty and refreshing, oiliness mouth, also than subtracting the in good taste of sugar and sugarless products merely, can be guaranteed
While the sweet taste of moon cake, the heat of moon cake is reduced.
The present invention can effectively keep the flavor (color) during moon cake storage using trehalose；It is anti-chemistry is not added
In the case of rotten agent, shelf life can be extended.
The present invention can make the work of the antioxidant such as the flavor, color and SOD sample substance of nut kernel using trehalose
Property keep long duration quality do not decline.
New sugar source trehalose, the crystal diabetin that the present invention uses have salubrious sweet taste, prevention decayed tooth, extra-nutrition, balance
Blood glucose, proliferation Bifidobacterium prevent from getting fat, clean the health sugars characteristics such as conditioning enteron aisle.
There is multinomial nutriment in the nut that the present invention uses, be good for one's health.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1
A kind of trehalose nut moon cake, including cake skin and cake filling；The weight ratio of cake skin and cake filling is 2：8；
Cake skin includes that the raw material of following parts by weight is made：
17 parts of flour, 0.6 part of trehalose, 0.4 part of crystal diabetin, 2 parts of edible oil；
Cake filling includes that the raw material of following parts by weight is made：
Fibert, walnut, almond and cashew nut amount to 44 parts, 20 parts of lotus-seed paste, 12 parts of edible oil, 4 parts of trehalose.
The production method of above-mentioned trehalose nut moon cake, includes the following steps：
S1：Trehalose and fructose are added water and stirred uniformly, edible oil is added, is put into flour and mixes thoroughly, kneading is at dough, covering
Preservative film relaxation two hours or more, obtains cake skin；
S2：Fibert, walnut, almond and cashew nut are stripped, fried, is removed the peel, rolls and is broken to 3mm；
S3：The nut for rolling broken is poured into container, trehalose, fructose, peanut oil, lotus-seed paste, appropriate cold water, stirring is added
Uniformly, cake filling is obtained；
S3：Cake filling is put into cake skin and wraps up molding, cake filling and cake skin weight ratio are 8 in encapsulation process：2；
S4：Molding moon cake is put into 180 degree in oven to preheat 5 minutes, is taken out, is cooled, paint egg yolk liquid, be put into roasting
Case drops to 150 degree, bakes 10 minutes；
S5：Moon cake is cooling, is put into freshness protection package and seals oil return 2.5 days.
Embodiment 2
A kind of trehalose nut moon cake, including cake skin and cake filling；The weight ratio of cake skin and cake filling is 2：7；
Cake skin includes that the raw material of following parts by weight is made：
15 parts of flour, 0.5 part of trehalose, 0.3 part of crystal diabetin, 1 part of edible oil；
The cake filling includes that the raw material of following parts by weight is made：
40 parts of nut, 18 parts of lotus-seed paste, 10 parts of edible oil, 3 parts of trehalose.
The production method of above-mentioned trehalose nut moon cake, includes the following steps：
S1：Trehalose and fructose are added water and stirred uniformly, edible oil is added, is put into flour and mixes thoroughly, kneading is at dough, covering
Preservative film relaxation two hours or more, obtains cake skin；
S2：Fibert, walnut, almond and cashew nut are stripped, fried, is removed the peel, rolls and is broken to 2.5mm；
S3：The nut for rolling broken is poured into container, trehalose, fructose, peanut oil, lotus-seed paste, appropriate cold water, stirring is added
Uniformly, cake filling is obtained；
S3：Cake filling is put into cake skin and wraps up molding, cake filling and cake skin weight ratio are 7 in encapsulation process：2；
S4：Molding moon cake is put into oven and is preheated 6 minutes for 170 degree, is taken out, is cooled, paint egg yolk liquid, be put into roasting
Case drops to 140 degree, bakes 8 minutes；
S5：Moon cake is cooling, is put into freshness protection package and seals oil return 2 days.
Embodiment 3：
A kind of trehalose nut moon cake, including cake skin and cake filling；The weight ratio of cake skin and cake filling is 2：7；
Cake skin includes that the raw material of following parts by weight is made：
16 parts of flour, 0.5 part of trehalose, 0.4 part of crystal diabetin, 1 part of edible oil；
Cake filling includes that the raw material of following parts by weight is made：
Fibert, walnut, almond and cashew nut add up to 40 parts, 18 parts of lotus-seed paste, 11 parts of edible oil, 4 parts of trehalose.
The production method of above-mentioned trehalose nut moon cake, includes the following steps：
S1：Trehalose and fructose are added water and stirred uniformly, edible oil is added, is put into flour and mixes thoroughly, kneading is at dough, covering
Preservative film relaxation two hours or more, obtains cake skin；
S2：Fibert, walnut, almond and cashew nut are stripped, fried, is removed the peel, rolls and is broken to 2.5mm；
S3：The nut for rolling broken is poured into container, trehalose, fructose, peanut oil, lotus-seed paste, appropriate cold water, stirring is added
Uniformly, cake filling is obtained；
S3：Cake filling is put into cake skin and wraps up molding, cake filling and cake skin weight ratio are 7 in encapsulation process：2；
S4：Molding moon cake is put into oven and is preheated 4 minutes for 190 degree, is taken out, is cooled, paint egg yolk liquid, be put into roasting
Case drops to 140 degree, bakes 8 minutes；
S5：Moon cake is cooling, is put into freshness protection package and seals oil return 2 days.
Embodiment 4
A kind of trehalose nut moon cake, including cake skin and cake filling；The weight ratio of cake skin and cake filling is 2：8；
Cake skin includes that the raw material of following parts by weight is made：
18 parts of flour, 0.7 part of trehalose, 0.5 part of crystal diabetin, 2 parts of edible oil；
Cake filling includes that the raw material of following parts by weight is made：
Fibert, walnut, almond and cashew nut add up to 45 parts, 20 parts of lotus-seed paste, 13 parts of edible oil, 5 parts of trehalose.
The production method of above-mentioned trehalose nut moon cake, includes the following steps：
S1：Trehalose and fructose are added water and stirred uniformly, edible oil is added, is put into flour and mixes thoroughly, kneading is at dough, covering
Preservative film relaxation two hours or more, obtains cake skin；
S2：Fibert, walnut, almond and cashew nut are stripped, fried, is removed the peel, rolls and is broken to 3.5mm；
S3：The nut for rolling broken is poured into container, trehalose, fructose, peanut oil, lotus-seed paste, appropriate cold water, stirring is added
Uniformly, cake filling is obtained；
S3：Cake filling is put into cake skin and wraps up molding, cake filling and cake skin weight ratio are 8 in encapsulation process：2；
S4：Molding moon cake is put into oven and is preheated 6 minutes for 170 degree, is taken out, is cooled, paint egg yolk liquid, be put into roasting
Case drops to 160 degree, bakes 12 minutes；
S5：Moon cake is cooling, is put into freshness protection package and seals oil return 3 days.
Embodiment 5
A kind of trehalose nut moon cake, including cake skin and cake filling；The weight ratio of cake skin and cake filling is 2：8；
Cake skin includes that the raw material of following parts by weight is made：
20 parts of flour, 0.8 part of trehalose, 0.5 part of crystal diabetin, 3 parts of edible oil；
Cake filling includes that the raw material of following parts by weight is made：
Fibert, walnut, almond and cashew nut add up to 50 parts, 22 parts of lotus-seed paste, 15 parts of edible oil, 5 parts of trehalose.
The production method of above-mentioned trehalose nut moon cake, includes the following steps：
S1：Trehalose and fructose are added water and stirred uniformly, edible oil is added, is put into flour and mixes thoroughly, kneading is at dough, covering
Preservative film relaxation two hours or more, obtains cake skin；
S2：Fibert, walnut, almond and cashew nut are stripped, fried, is removed the peel, rolls and is broken to 3.5mm；
S3：The nut for rolling broken is poured into container, trehalose, fructose, peanut oil, lotus-seed paste, appropriate cold water, stirring is added
Uniformly, cake filling is obtained；
S3：Cake filling is put into cake skin and wraps up molding, cake filling and cake skin weight ratio are 8 in encapsulation process：2；
S4：Molding moon cake is put into oven and is preheated 6 minutes for 170 degree, is taken out, is cooled, paint egg yolk liquid, be put into roasting
Case drops to 160 degree, bakes 12 minutes；
S5：Moon cake is cooling, is put into freshness protection package and seals oil return 3 days.
Comparative example 1
A kind of five-kernel moon cake is made by weight of following component, white peas or beans sand 23 parts, 15 parts of weak strength flour, 12 parts of ripe face, phoenix
8 parts of pears filling, 9 parts of Cantonese syrup, 6 parts of salad oil, 4 parts of soft white sugar, 4 parts of sugar-preserved gourd, 4 parts of peanut oil, 3 parts of sesame, 3 parts of peanut, core
3 parts of peach, 3 parts of melon seeds, 2 parts of preserved apple, 0.6 part of malt syrup, 0.2 part of almond, 0.2 part of buck；
Specific manufacture craft is the manufacture craft according to traditional mooncake, is finally made by stirring, molding, baking
Product.
Comparative example 2
A kind of five-kernel moon cake is made by weight of following component, white peas or beans sand 25 parts, 16 parts of weak strength flour, 14 parts of ripe face, phoenix
9 parts of pears filling, 8 parts of Cantonese syrup, 7 parts of salad oil, 5 parts of soft white sugar, 4.3 parts of sugar-preserved gourd, 1 part of peanut oil, 2 parts of sesame, 2 parts of peanut,
2 parts of walnut, 2 parts of melon seeds, 1 part of preserved apple, 1 part of malt syrup, 0.5 part of almond, 0.2 part of buck；
Specific manufacture craft is the manufacture craft according to traditional mooncake, is finally made by stirring, molding, baking
Product.
Comparative example 3
A kind of nut moon cake, including cake skin and cake filling；The weight ratio of cake skin and cake filling is 2：8；
Cake skin includes that the raw material of following parts by weight is made：
17 parts of flour, 6 parts of white granulated sugar, 2 parts of edible oil；
Cake filling includes that the raw material of following parts by weight is made：
Fibert, walnut, almond and cashew nut amount to 44 parts, 20 parts of lotus-seed paste, 12 parts of edible oil, 4 parts of white granulated sugar.
The production method of above-mentioned nut moon cake, includes the following steps：
S1：White granulated sugar is added water and stirred uniformly, edible oil is added, is put into flour and mixes thoroughly, kneading covers fresh-keeping at dough
Film relaxation two hours or more, obtains cake skin；
S2：Fibert, walnut, almond and cashew nut are stripped, fried, is removed the peel, rolls and is broken to 3mm；
S3：The nut for rolling broken is poured into container, white granulated sugar, peanut oil, lotus-seed paste, appropriate cold water is added, stirs evenly,
Obtain cake filling；
S3：Cake filling is put into cake skin and wraps up molding, cake filling and cake skin weight ratio are 8 in encapsulation process：2；
S4：Molding moon cake is put into 180 degree in oven to preheat 5 minutes, is taken out, is cooled, paint egg yolk liquid, be put into roasting
Case drops to 150 degree, bakes 10 minutes；
S5：Moon cake is cooling, is put into freshness protection package and seals oil return 2.5 days.
Nutritional ingredient test is carried out to above-mentioned moon cake, as a result such as following table：
Table 1：Moon cake nutrient component meter
As can be seen from the above table, the calorie value of the moon cake of 1-5 of the embodiment of the present invention is lower than comparative example group, is beneficial to strong
Health；Protein, vitamin E and the unsaturated fatty acid contained simultaneously is apparently higher than comparative example group, illustrate in embodiment nutrition at
Point rich content, and due to using trehalose, so that wherein nutriment keeps stablizing.
20 comment personnel are invited to carry out sensory evaluation to above-mentioned moon cake, sensory evaluation criteria is as shown in table 2, and score is such as
Shown in table 3, wherein being scored at the average of 20 comment personnel.
Table 2：Moon cake sensory evaluation criteria
Table 3：Analyses Methods for Sensory Evaluation Results
| Color | Mouthfeel | Fragrance | Sweet taste | Total score | |
| Embodiment 1 | 25 | 25 | 25 | 25 | 100 |
| Embodiment 2 | 25 | 25 | 25 | 20 | 95 |
| Embodiment 3 | 25 | 25 | 25 | 25 | 100 |
| Embodiment 4 | 25 | 20 | 25 | 25 | 95 |
| Embodiment 5 | 25 | 20 | 25 | 25 | 95 |
| Comparative example 1 | 20 | 20 | 20 | 20 | 80 |
| Comparative example 2 | 20 | 20 | 20 | 20 | 80 |
| Comparative example 3 | 20 | 20 | 20 | 20 | 80 |
By the evaluation result of table 3 it is found that the total score of comparative example group is at 80 points, the moon cake total score of 1-5 of the embodiment of the present invention
At 95-100 points, show moon cake uniform color provided by the invention, in good taste, the fragrance alcohols such as kernel are just, agreeably sweet.
To the active stability study of SOD sample of walnut, 10% various sugar are added in the walnut kernel of crushing respectively,
Pass through drying in 1.5 hours at 100 DEG C, then saved 7 days at 40 DEG C, measures its SOD sample activity, the results showed that trehalose is to core
The SOD sample activity of peach kernel has very strong protective effect, and this effect of other carbohydrates is weaker (see change 4).
Table 4 is all kinds of sugar to the active protective effect of SOD sample
| Carbohydrate | Active (%) |
| It is no added | 10 |
| D-sorbite | 8 |
| Mannitol | 15 |
| Glucose | 32 |
| Maltose | 33 |
| Granulated sugar | 29 |
| Trehalose | 67 |
As can be seen from the above table, trehalose has a very strong protective effect to the SOD sample activity of walnut kernel, and other carbohydrates
This effect is weaker.
Finally, it should be noted that：The foregoing is merely presently preferred embodiments of the present invention, is merely to illustrate skill of the invention
Art scheme, is not intended to limit the scope of the present invention.Any modification for being made all within the spirits and principles of the present invention,
Equivalent replacement, improvement etc., are included within the scope of protection of the present invention.
Claims (8)
1. a kind of trehalose nut moon cake, including cake skin and cake filling, which is characterized in that the weight ratio of cake skin and cake filling is 2：7-8；
The cake skin includes that the raw material of following parts by weight is made：
15-20 parts of flour, 0.5-0.8 parts of trehalose, 0.3-0.5 parts of crystal diabetin and 1-3 parts of edible oil；
The cake filling includes that the raw material of following parts by weight is made：
40-50 parts of nut, 18-22 parts of bottom material, 10-15 parts of edible oil and 3-5 parts of trehalose.
2. trehalose nut moon cake as described in claim 1, which is characterized in that the weight ratio of cake skin and cake filling is 2：8；
The cake skin includes that the raw material of following parts by weight is made：
17 parts of flour, 0.6 part of trehalose, 0.4 part of crystal diabetin and 2 parts of edible oil；
The cake filling includes that the raw material of following parts by weight is made：
44 parts of nut, 20 parts of bottom material, 12 parts of edible oil and 4 parts of trehalose.
3. trehalose nut moon cake as described in claim 1, it is characterised in that；
The bottom material is glutinous rice flour or lotus-seed paste.
4. trehalose nut moon cake as described in claim 1, which is characterized in that the nut include fibert, walnut, almond and
One or more of cashew nut.
5. trehalose nut moon cake as claimed in claim 4, which is characterized in that the vegetable oil is peanut oil, soybean oil, melon
One or more of seed oil, sesame oil and corn oil.
6. a kind of production method of trehalose nut moon cake according to any one of claims 1 to 5, which is characterized in that including
Following steps：
A, cake skin makes：
Trehalose and crystal diabetin are added water and stirred uniformly, edible oil is added, is put into flour and mixes thoroughly, kneading is protected at dough, covering
Fresh film relaxation two hours or more, obtains cake skin；
B, cake filling makes：
Nut is stripped, fry, remove the peel and is rolled is broken；
The nut for rolling broken is poured into container, trehalose, crystal diabetin, vegetable oil, bottom material and appropriate cold water is added, stirring is equal
It is even, obtain cake filling；
C, the cake filling in step B is put into step A to wrap up in cake skin and is formed, cake filling and cake skin weight ratio are 7- in encapsulation process
8：2；
Molding moon cake is put into 170-190 degree in oven to preheat 4-6 minutes, taking-up cools, and is put into oven, drops to 140-
It 160 degree, bakes 8-12 minutes；
Moon cake is cooling.
7. the production method of trehalose nut moon cake as claimed in claim 6, which is characterized in that the nut roll it is broken after grain
Degree is 2.5-3.5mm.
8. the production method of trehalose nut moon cake as claimed in claims 6 or 7, which is characterized in that cooling in the moon cake
Afterwards, further include：
It is put into freshness protection package and seals oil return 2-3 days.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111657322A (en) * | 2020-06-08 | 2020-09-15 | 吉林省长白山悦草园健康食品开发有限公司 | Agaric and purple perilla mooncake and making method thereof |
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2018
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111657322A (en) * | 2020-06-08 | 2020-09-15 | 吉林省长白山悦草园健康食品开发有限公司 | Agaric and purple perilla mooncake and making method thereof |
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Application publication date: 20181120 |