CN1091353C - Sugarless high-fibre low-energy moon cake and its production method - Google Patents
Sugarless high-fibre low-energy moon cake and its production method Download PDFInfo
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Abstract
The present invention relates to a sugar-free high-fiber low-energy moon cake, wherein the stuffing materials of which are composed of lotus seeds, sweet taste materials, grease, dietary fiber, thickening agent, emulsifying agent and water, and the hull materials of which are composed wheat flour, sweetening agent, grease and water. The present invention has the characteristics of no sugar, high fiber and low energy, has the physiological efficiency of preventing decayed teeth, loosening the bowel to relieve constipation, nursing bifidobacterium, is a food which is beneficial to health and is very suitable for some special people. The moon cake production process of the present invention makes improvement for the traditional technology, improves super-high pressure homogenization treatment and produces high grade moon cakes.
Description
The present invention relates to diet product field, a kind of in more detail sugar-free, high fiber, low-energy month cake and production method thereof.
Moon cake is traditional cake of China people, has dense festive air, so far the history of existing more than one thousand years.But traditional mooncake belongs to high sugared high oil food, and sugared content is up to 45%～55%, and oil content reaches about 30%, and energy value is very high.See according to the modern nutriology viewpoint, belong to unhealthy food.Because high sugared high innage energy food easily causes obesity, and cause high fat of blood, artery sclerosis, coronary heart disease, diabetes etc. modern so-called " rich man's disease ".The experience of developed country shows, the peak period of obesity morbidity just in rich and populous period is moved towards by poverty in country, China (especially economic relatively advanced coastal area) is in this period, the fat a kind of serious disease that becomes serious harm China people ' s health gradually.In the face of the reality of this cruelty, how to develop fruitful low-yield healthy food, be a very urgent thing.
In addition, China also has the maximum diabetic of number in the world, and sum is more than 8,000 ten thousand people.According to statistics, the onset diabetes rate is up to 11.2% among the mental worker more than 60 years old in China, and along with the prosperity of material progress and the aggravation of aging population, the incidence of disease of diabetes also has tangible ascendant trend.Traditional mooncake contains a large amount of sucrose, obviously is unsuitable for diabetes patient.
Though domestic had some so-called sugar-free health-care moon cakes that come out in recent years, be to use xylitol, sorbierite, maltitol to replace sucrose production and get simply, this product has tangible bitter taste, and mouthfeel is very poor, be difficult to be accepted, and this product energy value is still very high by the consumer.Other has some is to utilize content lower so-called FOS slurry, oligoisomaltose slurry (to contain a large amount of glucose, account for total solid 40%～60%) substitute sucrose production and get, this series products is owing to contain a large amount of glucose, unsuitable diabetes patients.
The objective of the invention is to the shortcoming that exists at prior art, a kind of moon cake of Sugarless high-fibre low-energyization is provided, its sweet taste is pure, taste lubrication, color, smell, taste and shape are good, the holding time is long.
The present invention also aims to provide a kind of production method of Sugarless high-fibre low-energy moon cake.
Sugarless high-fibre low-energy moon cake batching core of the present invention is to keep as much as possible the original color, smell, taste and shape of traditional mooncake and suitably controls under the precondition of production cost, sugariness is reduced to get off greatly, with various satisfactory sucrose succedaneums is that functional sweet taste material comes 100% to substitute sucrose, and intensification diet fiber, suitably reduce fat content simultaneously.Because the great adjustment of batching will cause the great change of mooncake filling material mouthfeel characteristic, sweet taste characteristic, physico-chemical property, antagonistic property etc., so the present invention has carried out brand-new design to the moon cake prescription.
Mooncake filling material weight of the present invention is formed:
Lotus seeds 30-40%
Sweet taste material 30-45%
Grease 10-20%
Dietary fiber 5-15%
Thickener 1-5%
Emulsifying agent 1-5%
Water
The summation of above-mentioned prescription is 100%.
Moon cake cladding weight of the present invention is formed:
Flour 40-50%
Sweet taste material 25-30%
Grease 10-20%
Water
The summation of above-mentioned prescription is 100%.
The consumption of filling material and cladding is 7: 3-8: 2 weight ratios.
The used sweet taste material of filling material of the present invention and cladding can be pure crystal diabetin, hydroxyl isomaltulose, sorbierite, maltitol, xylitol or pure crystallization FOS etc., and these sweet taste material can one or more compound uses.
After the used sweetener of cladding mixes in 1: 0.5～1 ratio with crystal diabetin, hydroxyl isomaltulose, add water maintenance fluidized state and boiled when forming best results in 20-40 minute.
Filling material of the present invention and the used grease of cladding can be vegetative greases, comprise peanut oil, soybean oil, cottonseed oil, rapeseed oil, safflower oil, rice bran wet goods.These greases can one or more compound uses.
The used dietary fiber of filling material of the present invention can be complete water-soluble glucan (Litesse) or inulin (Inulin), also can be multi-functional fibre and soya (MSF) or the high activity mushroom fiber (HLF) that the inventor develops voluntarily.These dietary fibers can one or more compound uses.
Multi-functional fibre and soya is that the insoluble sludge with the soybean processing gained is a raw material, through soaking, take off raw meat, decolouring, predryingly being divided into 20% to moisture, obtains through twin-screw extrusion process, pulverizing, screening again.Products obtained therefrom appearance milky white, granularity contain dietary fiber more than 70% below 20 microns, and wherein Soluble Fiber accounts for 30%.
High activity mushroom fiber is that the leftover bits and pieces mushroom stems with the mushroom dewater plant is a raw material, through soaking rinsing, decolouring, predrying to containing moisture 20%, obtains through twin-screw extrusion process, pulverizing, screening again.The little yellow of products obtained therefrom outward appearance, granularity contain dietary fiber more than 75% below 20 microns, and wherein Soluble Fiber accounts for 30%.
The employed thickener of filling material of the present invention can be existing food thickenig agent, as xanthans, sodium alginate, melon glue, carragheen, hydroxypropul starch etc.
The used emulsifying agent of filling material of the present invention can be a certain in following: sucrose ester (HLB=11), sucrose ester (HLB=9) or refining soybean lecithin (content requirement is more than 95%).
The production of moon cake generally comprises the following step:
1, lotus-seed paste preparation comprises immersion, soda boiling, decortication, correct grinding;
2, lotus-seed paste and the damp and hot shovel system of other filling material, cooling;
3, with the faric material of cladding, moulding;
4, moon cake baking (being generally 250 ℃), cooling, packing.
In order to produce the Sugarless high-fibre low-energy moon cake of mouthfeel and unique flavor, the present invention improves prior art, and during the preparation lotus-seed paste, lotus seeds need to handle through the super-high-pressure homogenization of 1～2 road 40-70MPa after immersion, soda boiling, decortication, correct grinding again.When homogenization pressure is 50-60Mpa, best results.
When the baking temperature of moon cake at 150-200 ℃, stoving time is in the time of 15-30 minute, the moon cake mouthfeel is best, taste is crisp fragrant.
In order to prolong the moon cake storage life and to make moon cake guarantor type good, toast the back moon cake and surpass 60%, and pack immediately after the cooling in the highest relative humidity of cooling, packing shop.
The packaging bag of moon cake requires to use the packaging material of good leak tightness (promptly damp proof, the gas-tight performance is good).
The Sugarless high-fibre low-energy moon cake of producing with method of the present invention has following characteristic:
1. do not have saccharification, cane sugar content is 0, and glucose, maltose and so on can cause that the sugared content of blood glucose fluctuation also is 0.
2. low sugarinessization, sugariness only is 48%～51% of traditional corresponding product.
3. pure sweet taste, sweet taste characteristic is good, does not have bitter taste.
4. low fatization, fat content is 50%～70% of traditional corresponding product.
5. low energy quantizes, and energy value is 65%～67% of traditional corresponding product, has reached the standard of U.S. FDA.
6. the non-carious tooth that causes is very favourable to protecting the health of one's teeth.
7. high fibrillatable, total dietary fiber content reaches 10%～15%.
8. multifunction has relaxing bowel, grows unique physiological function such as Bifidobacterium.
Fig. 1 represents the technological process of production of high-quality Sugarless high-fibre low-energy moon cake provided by the invention.Wherein the method for operating of (a)～(d), (g)～(j) is identical with traditional mooncake.
In traditional mooncake filling material, owing to contain a large amount of sucrose and grease, the chemical reaction of many complexity has taken place in sucrose, grease and lotus seeds in the damp and hot shovel system of high temperature (f) process, and it is peculiar to produce traditional lotus seed paste mooncake:
1. fine and smooth lubricious mouthfeel characteristic
2. tempting shinny brown pool
3. the peculiar lotus-seed paste fragrance that assails the nostrils of fragrant
But the present invention has used relatively large sweet taste material and dietary fiber, and has reduced the grease use amount.Owing to do not use sucrose, the viscosity that the sucrose batching is had, moistening, satiny matter structure characteristics have been lost, and the chemical reaction of sucrose and lotus seeds many complexity in damp and hot shovel system (f) process, this will make the matter structure and the traditional mooncake of the Sugarless high-fibre low-energy moon cake filling material made that very big difference is arranged.The present invention has solved this problem by above-mentioned prescription design and optimization part, but the filling material of making little rough still is smooth inadequately.Therefore, special 1～2 road super-high-pressure homogenization (e) that increases of the present invention is handled when technological design, requires homogenization pressure to reach 40-70MPa, with further reduction lotus material grain graininess.Like this, just can effectively solve the smooth inadequately problem of Sugarless high-fibre low-energy moon cake filling material.
In baking (1) operation, the baking temperature that the present invention requires moon cake is than low 20～50 ℃ of the baking temperature of corresponding traditional mooncake, the highest can not be above 200 ℃.This is because sweet taste material that the present invention uses such as pure crystal diabetin (103～105 ℃ of fusing points), sorbierite (96～97 ℃), and the fusing point of maltitol (135～140 ℃) etc.s is relatively low, may subside because of fusing is out of shape moon cake in high-temperature baking.Therefore, restricted to the highest baking temperature, time.
In the present invention, for employed packaging material in packing (n) operation strict demand is arranged, require to use the packaging material of good leak tightness, the highest relative humidity of packing shop does not surpass 60%.And in cooling (m) operation, the moon cake after the baking requires to pack immediately after the cooling in the cooling of the workshop of humidity lower (being no more than 60%).This is because sweet taste material used in the present invention and dietary fiber, all be easy to absorb airborne moisture such as batchings such as pure crystal diabetin, pure crystallization FOS, sorbierite, maltitol, glucan, inulin, this is valuable to aspects such as the freshness of keeping moon cake and moisture, but can make the excessive moisture absorption of the moon cake of making and easily moldy metamorphism, shorten the shelf-life.In addition, because the cake skin moisture absorption at first outside, skin filling rate of moisture absorption difference can occur and the skin filling of moon cake is separated.Therefore, the present invention has strict requirement to the humidity in packing (n) and cooling (m) workshop.
The present invention compared with prior art has following advantage:
1, moon cake of the present invention has sugar-free, high fiber, low-energy characteristics, also have and non-ly cause carious tooth, relax bowel, grow physiological functions such as Bifidobacterium, be to healthy and helpful food, it is edible to be fit to very much special populations such as adiposis patient, diabetes patient, cardiovascular patient, children;
2, lubricated, the crisp perfume (or spice) of taste of pure and fresh pure, the delicate mouthfeel of moon cake sweet taste of the present invention;
3, Production of Moon Cake method of the present invention is on the conventional art basis, increases 1-2 road super-high-pressure homogenization and handles, and at the characteristics that moon cake of the present invention is filled a prescription, conditions such as moon cake baking temperature have been made improvement, produces high-quality moon cake.
Below by embodiment the present invention is done further narration.
Embodiment 1
Sugarless high-fibre low-energy moon cake filling material
Getting the dried lotus seeds of 56kg carries out defibrination and gets slurry 140kg after immersion, soda boiling, decortication, after this slurry is handled 2 times through the super-high-pressure homogenization of 40MPa, it is moved in the shovel pot, add 14kg peanut oil, 10kg rice bran oil, the pure crystallization FOS of 15kg, 10kg hydroxyl isomaltulose, 20kg maltitol, 10kg glucan, the active mushroom fiber of 5kg, 0.5kg lecithin successively, damp and hot shovel system 100min under 250～300 ℃ of temperature, add the viscous fluid that contains the 0.18kg xanthans of dilution in advance again, continue shovel system 80min down at 250 ℃.Cool off after taking the dish out of the pot about Sugarless high-fibre low-energy moon cake filling material 180kg.
Embodiment 2
Sugarless high-fibre low-energy moon cake filling material
Getting the dried lotus seeds of 58kg carries out defibrination and gets slurry 150kg after immersion, soda boiling, decortication, after this slurry is handled 2 times through the super-high-pressure homogenization of 50MPa, move in the shovel pot, add 10kg soybean oil, 7kg rice bran oil, the pure crystal diabetin of 8kg, 20kg sorbierite, 12kg maltitol, 12kg inulin, the multi-functional fibre and soya of 9kg, 0.5kg sucrose ester (HLB=11) back damp and hot shovel system 100min under 250～300 ℃ of temperature successively, add the viscous fluid that contains the 0.25kg carragheen of dilution in advance again, continue shovel system 80min down at 250 ℃.Cool off after taking the dish out of the pot Sugarless high-fibre low-energy moon cake filling material 180kg.
Embodiment 3
The Sugarless high-fibre low-energy moon cake cladding
Get the pure crystal diabetin of 10kg, 8kg hydroxyl isomaltulose, 4.5g citric acid and be dissolved in the 14kg water, be heated to boiling, and keep 20min, 30kg is syrup dedicated.
Get flour 50kg and rice bran oil 15kg, add the 30kg syrup and the 1% buck 0.75kg of above-mentioned preparation, mix, promptly get the 95kg of cake surface group.
Embodiment 4
Sugarless high-fibre low-energy moon cake
After getting the filling material cutting block forming of embodiment 1, example 2, in filling and 8: 2 ratio bag cake of skin ratio, develop and print to make and give birth to a month biscuit, place 200 ℃ of bakers to toast 25～30min (take out when being baked to 12min with egg slurry brush cake face, continue baking then).Cool off in relative humidity is lower than 60% environment, Sugarless high-fibre low-energy moon cake gets product after the packing.The heavy 80g of every moon cake, filling 64g wherein, skin 16g.
Moon cake at room temperature (25 ℃) deposit after 2 months detect its composition and content as follows: sucrose, glucose, maltose: do not detect, total dietary fiber: 12.56%, fat content: 10.8%, moisture (skin): 10.9%, moisture (filling): 14.2%, ash content: 0.76%, protein: 6.19%, energy: 12.1kJ/g, coliform, pathogenic bacteria, mould do not detect or are lower than standard value.
Under the same conditions, it is as follows to get commercially available lotus seed paste mooncake result of the test: sucrose: dietary fiber 35%: fat 3%: energy 16%: 18.4kJ/g.
As seen, compared with prior art, the special dietary that moon cake of the present invention meets the society consumer needs Ask, it has sugar-free (sucrose, glucose, maltose content are 0), high fiber, low-energy nutrition spy The point; The used sweetening material of the present invention can not cause that all the tooth dental caries become, so very favourable to protecting the health of one's teeth; By In the uniqueness of moon cake of the present invention prescription, it also has and relaxes bowel, and grows in the body physiology merits such as Bifidobacterium Effect; It is special to be very suitable for adiposis patient, diabetes patient, cardiovascular patient, the elderly, children etc. The crowd is edible.
Claims (10)
1, a kind of Sugarless high-fibre low-energy moon cake is characterized in that the weight composition of mooncake filling material is: lotus seeds 30-40%, and sweet taste material 30-45%, grease 10-20%, dietary fiber 5-15%, thickener 1-5%, emulsifying agent 1-5%, water, each component sum is 100%; The weight of moon cake cladding is formed: flour 40-50%, and sweetener 25-30%, grease 10-20%, water, each component sum is 100%; The consumption of filling material and cladding is 7: 3-8: 2 weight ratios.
2, according to the described Sugarless high-fibre low-energy moon cake of claim 1, it is characterized in that the used sweet taste material of mooncake filling material and cladding be pure crystal diabetin, hydroxyl isomaltulose, sorbierite, maltitol, xylitol, pure crystallization FOS wherein one or more.
3, according to the described Sugarless high-fibre low-energy moon cake of claim 2, it is characterized in that the used sweetener of cladding with crystal diabetin, hydroxyl isomaltulose in 1: add water after the 0.5-1 ratio is mixed and keep fluidized state to boil in 20-40 minute forming.
4, according to the described Sugarless high-fibre low-energy moon cake of claim 1, it is characterized in that the used grease of mooncake filling material and cladding is a vegetative grease, comprise peanut oil, soybean oil, cottonseed oil, safflower oil, rice bran oil wherein one or more.
5, according to the described Sugarless high-fibre low-energy moon cake of claim 1, it is characterized in that the used dietary fiber of mooncake filling material be complete water-soluble glucan, inulin, fibre and soya, mushroom fiber wherein one or more.
6, according to the described Sugarless high-fibre low-energy moon cake of claim 5, it is characterized in that fibre and soya is that insoluble sludge with the soybean processing gained is a raw material, through soaking, take off raw meat, decolouring, predryingly being divided into 20%, obtain through twin-screw extrusion process, pulverizing, screening again to moisture.
7, according to the described Sugarless high-fibre low-energy moon cake of claim 5, it is characterized in that the mushroom fiber is that leftover bits and pieces mushroom stems with the mushroom dewater plant is a raw material, through soaking rinsing, decolouring, predrying, obtain through twin-screw extrusion process, pulverizing, screening again to containing moisture 20%.
8,, it is characterized in that the used thickener of mooncake filling material is xanthans, sodium alginate, melon glue, carragheen or hydroxypropul starch according to the described Sugarless high-fibre low-energy moon cake of claim 1.
9, according to the described Sugarless high-fibre low-energy moon cake of claim 1, it is characterized in that the emulsifying agent that the mooncake filling material is used, can be a kind of in following: the sucrose ester of HLB=11, the sucrose ester of HLB=9, soybean lecithin.
10, the production method of the described Sugarless high-fibre low-energy moon cake of claim 1 is characterized in that comprising the following steps: the preparation of (1) lotus-seed paste, comprises immersion, soda boiling, decortication, correct grinding; Lotus seeds are handled through the super-high-pressure homogenization of 1-2 road 40-70Mpa after immersion, soda boiling, decortication, correct grinding again; (2) lotus-seed paste and the damp and hot shovel system of other filling material, cooling in proportion; (3) the faric material of cladding in proportion, moulding; (4) moon cake baking, cooling, packing, the baking temperature of moon cake is 150-200 ℃, the time is 15-30 minute.
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| Application Number | Priority Date | Filing Date | Title |
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| CN99124688A CN1091353C (en) | 1999-12-29 | 1999-12-29 | Sugarless high-fibre low-energy moon cake and its production method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN99124688A CN1091353C (en) | 1999-12-29 | 1999-12-29 | Sugarless high-fibre low-energy moon cake and its production method |
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| CN1272320A CN1272320A (en) | 2000-11-08 |
| CN1091353C true CN1091353C (en) | 2002-09-25 |
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| CN99124688A Expired - Fee Related CN1091353C (en) | 1999-12-29 | 1999-12-29 | Sugarless high-fibre low-energy moon cake and its production method |
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Cited By (1)
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| CN103355385A (en) * | 2013-07-13 | 2013-10-23 | 临泉县金禾面粉有限公司 | High fibre mooncake |
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| CN100401901C (en) * | 2006-03-21 | 2008-07-16 | 沈悦雷 | Sugar less low fat moon cake and its production method |
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| CN102018155B (en) * | 2009-09-21 | 2013-02-27 | 东莞市喜登科食品有限公司 | Lotus seed paste mooncake modifier |
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| CN101965992A (en) * | 2010-10-26 | 2011-02-09 | 华南理工大学 | Industrialized method for producing high-quality and low-cost stuffing |
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| CN102960399A (en) * | 2012-11-07 | 2013-03-13 | 张雨生 | Application of momordica grosvenori sweet crystal in healthy sugar-free sweet moon cake making |
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| CN103271309A (en) * | 2013-05-23 | 2013-09-04 | 华中农业大学 | Low-sugar low-fat purple sweet potato stuffing and preparation method thereof |
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| CN103636715B (en) * | 2013-11-27 | 2015-07-01 | 佐源集团有限公司 | Endive five-kernel mooncake |
| CN103704308A (en) * | 2014-01-21 | 2014-04-09 | 刘佛带 | Mooncake with preserved vegetables |
| CN103875778B (en) * | 2014-03-12 | 2015-08-05 | 苏州农业职业技术学院 | A kind of yellow peach moon cake |
| CN104351667A (en) * | 2014-10-30 | 2015-02-18 | 区灿坚 | Lotus seed soybean stuffing and preparation technology thereof |
| CN104686625A (en) * | 2015-04-09 | 2015-06-10 | 裴秀珍 | Sugar-free lotus-seed-paste moon cake |
| CN108713572A (en) * | 2018-05-12 | 2018-10-30 | 芜湖喜源味食品有限公司 | A kind of rice bran oil Mount Huang sesame seed cake and its preparation process |
| CN110521749A (en) * | 2019-07-25 | 2019-12-03 | 深圳市麦轩食品有限公司 | A kind of low sugar content and high fiber content moon cake and preparation method thereof |
| CN114794193A (en) * | 2022-04-09 | 2022-07-29 | 吉林工商学院 | Silybum marianum seed oil sugar alcohol mooncake and preparation method thereof |
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|---|---|---|---|---|
| CN1076083A (en) * | 1993-01-01 | 1993-09-15 | 王爱民 | Filling of healthy moon cake |
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| CN103355385A (en) * | 2013-07-13 | 2013-10-23 | 临泉县金禾面粉有限公司 | High fibre mooncake |
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| CN1272320A (en) | 2000-11-08 |
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Address after: Guangdong city of Guangzhou province Tianhe District Wushan zip code: 510640 Co-patentee after: Shenzhen Angel Food Co., Ltd. Patentee after: South China University of Technology Address before: Guangdong city of Guangzhou province Tianhe District Wushan zip code: 510640 Co-patentee before: Shenzhen Jiangshan Hongda Food Co., Ltd. Patentee before: South China University of Technology |
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