CN109497121A - A kind of coconut oil moon cake and preparation method thereof - Google Patents
A kind of coconut oil moon cake and preparation method thereof Download PDFInfo
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- CN109497121A CN109497121A CN201811595718.4A CN201811595718A CN109497121A CN 109497121 A CN109497121 A CN 109497121A CN 201811595718 A CN201811595718 A CN 201811595718A CN 109497121 A CN109497121 A CN 109497121A
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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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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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
- 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
- A21D2/16—Fatty acid esters
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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
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
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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
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/025—Pretreatment by enzymes or microorganisms, living or dead
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
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Abstract
The present invention provides a kind of coconut oil moon cake and preparation method thereof, and the coconut oil moon cake wrapper includes following raw material: 225~347 parts of wheat flour, 85~115 parts of 185~253 part, mao potato of quinoa powder, 48~90 parts of red waist beans, 75~115 parts of coconut oil, 35~50 parts of honey, conversion 121~215 parts of syrup, 4~9 parts of buck.The method includes coconut oil preparations, the production of moon cake wrapper and moon cake, wherein the preparation of coconut oil is fermented by bacterium solution, coconut oil is made in enzymatic hydrolysis and cold press, the present invention is by aspergillus oryzae bacterium solution and Dan Bei mould mycelial growth, in the direct producing enzyme of coconut meat content, make in thallus enzyme system osmosis and coconut meat histocyte, destroy the albumen and cellulose in cell wall, by water enzyme digestion grease is sufficiently discharged, without high temperature and chemical substance treatment, stock components do not aoxidize, farthest remain the bioactivity of effective component, and there is the coconut meat after fermentation to have natural fragrance and flavour；The coconut oil of extraction is applied in moon cake wrapper, improves the taste and flavor of moon cake.
Description
Technical field
The present invention relates to field of food, in particular to a kind of coconut oil moon cake and preparation method thereof.
Background technique
Mid-autumn is the important festivals that have of China's Chinese tradition, moon cake be also the favorite red-letter day Speciality Foods of people, tradition
Moon cake is a kind of high sugared, high-fat, high heat bakery product, and it is all common vegetable oil that oil is most of, due to life
Horizontal raising, what people pursued is not only nutritious mouthfeel but also good bakery product, and moon cake grease at present on the market is excessively high, makes
The moon cake mouthfeel worked it out with conventional oil is greasy, is unable to satisfy requirement of the modern to food nutrition.
Coconut oil is known as edible oil most healthy in the world, and heat is low, cholesterol-free, and has medicine abundant
With value, reach 92% containing saturated fatty acid in coconut oil, lipid stability is not oxidizable to generate free radicals, and 65% is middle chain
Fatty acid is a small number of greases containing medium chain fatty acid, seldom exists in other foods that medium chain fatty acid is easy digestion, benefit
In absorption of human body.Principal component is lauric acid in coconut oil, and content reaches 50%, can be improved immunity, reduce cholesterol ratio,
Metabolism is improved, heart disease and other cardiovascular diseases are prevented.
Currently, biotechnology lays particular emphasis on hot moulding, cold press, You Jirong in the correlative study of coconut oil extract application aspect mostly
Agent extraction, hot moulding technique use high temperature means, lead to the denaturation to greatest extent of good protein；Cold-press mentions oil mainly low
Under conditions of temperature, without any refining treatment, so that the nutriment in oil plant is maximumlly retained, but cold-press
Resid amount is high, causes to waste；Organic solvent mentions oil meeting chemical residue solvent, and long-term consumption causes certain danger to human health
Evil.
Summary of the invention
For mirror with this, the present invention proposes a kind of coconut oil moon cake and preparation method thereof.
The technical scheme of the present invention is realized as follows: a kind of coconut oil moon cake, including moon cake wrapper, feature exist
In: the moon cake wrapper includes following raw material: 225~347 parts of wheat flour, 185~253 part, mao potato 85~115 of quinoa powder
Part, 48~90 parts of red waist beans, 75~115 parts of coconut oil, 35~50 parts of honey, conversion 121~215 parts of syrup, 4~9 parts of buck；
The coconut oil is made through crushing, immersion, fermentation, enzymatic hydrolysis, vacuum drying, cold press, the fermentation step: using sterile water instrumentality
Water content is expected to the 15%~30% of its material dry weight, and access is the aspergillus oryzae bacterium solution and pellet of 1~1.7:2.4~3 by mass ratio
Shellfish mould liquid compounding mixed bacteria liquid, inoculum concentration be material dry weight 5%~15%, be placed in incubator cultivate it is laggard
Row water enzyme digestion.
Further, a kind of coconut oil moon cake, including moon cake wrapper, it is characterised in that: the moon cake wrapper includes following weight
Part raw material: 285 parts of wheat flour, 100 parts of 219 part, mao potato of quinoa powder, 69 parts of red waist beans, 95 parts of coconut oil, 42 parts of honey, conversion
168 parts of syrup, 5.7 parts of buck, 43.5 parts of fillings.
Further, a kind of coconut oil moon cake, the extraction process of coconut oil, the condition of the water enzyme digestion are as follows: temperature is
30 DEG C~50 DEG C, 12h~48h.
Further, a kind of coconut oil moon cake, the immersion concrete operations are as follows: 6~8 times of volumes are added in smashed coconut meat
Water sterilizes after carrying out 30~50min of immersion.
Further, a kind of coconut oil moon cake, it is characterised in that: the temperature of the vacuum drying is 40~60 DEG C.
Further, a kind of coconut oil moon cake, it is characterised in that: the number of the cold press is 2~4 times.
Further, a kind of preparation method of coconut oil moon cake, comprising the following steps:
The production of S1, moon cake wrapper:
Honey, coconut oil are mixed, miscella A is made；
60~80 mesh are crushed to after hair potato, the cleaning peeling of red waist beans, for use；
3) smashed hair potato, red waist beans and wheat flour, quinoa powder, conversion syrup, buck, coconut oil are poured into dough mixing machine
In beating, and emulsifier is added and dismisses, stand 10min, miscella A is added, stirs evenly, be left to ferment 80 after shutdown~
Moon cake wrapper is made in 160min；
S2, moon cake baking: use above-mentioned moon cake wrapper that the parts by weight made are carried out faric, print for 38~49 parts of fillings
It makes, enter after baking oven bakes 10~15min to take out, brush egg liquid reenters baking oven and bakes 6~10min after cooling down, and cools down, packs after taking-up to obtain the final product
Coconut oil moon cake.
Further, a kind of coconut oil moon cake and preparation method thereof, it is characterised in that: in S2 step, above-mentioned moon cake is with face
200~260 DEG C of fire, 120~200 DEG C of the fire in a stove before fuel is added enter baking oven and bake.
Compared with prior art, the beneficial effects of the present invention are: moon cake wrapper of the present invention formula in, will have dietary fiber,
Wheat flour, quinoa powder, hair potato, the red waist beans of nourishing the stomach to improve the production of body fluid, extracting has the coconut for promoting human metabolism and delicate mouthfeel
Oil, so that the moon cake wrapper excellent taste of production, wherein coconut is made by bacterium solution fermentation, enzymatic hydrolysis and cold press in the preparation of coconut oil
Oil, the present invention seep thallus enzyme system in the direct producing enzyme of coconut meat content by aspergillus oryzae bacterium solution and Dan Bei mould mycelial growth
Effect destroys the albumen and cellulose in cell wall, by water enzyme digestion grease is sufficiently released in coconut meat histocyte thoroughly
It puts, without high temperature and chemical substance treatment, stock components are not aoxidized, the bioactivity of effective component is farthest remained,
And there is the coconut meat after fermentation to have natural fragrance and flavour；The coconut oil of extraction is applied in moon cake wrapper, improves the mouth of moon cake
Sense and flavor.
Specific embodiment
In order to be best understood from the technology of the present invention content, specific embodiment is provided below, the present invention is described further.
Experimental method used in the embodiment of the present invention is conventional method unless otherwise specified.
Material used in the embodiment of the present invention, reagent etc., are commercially available unless otherwise specified.
Embodiment 1
A kind of coconut oil moon cake, including moon cake wrapper, the moon cake wrapper include following raw material: 225 parts of wheat flour, Chenopodiaceae
85 parts of 185 part, mao potato of flour, 48 parts of red waist beans, 75 parts of coconut oil, 35 parts of honey, conversion 121 parts of syrup, 4 parts of buck.
Embodiment 2
A kind of coconut oil moon cake, including moon cake wrapper, the moon cake wrapper include following raw material: 347 parts of wheat flour, Chenopodiaceae
115 parts of 253 part, mao potato of flour, 90 parts of red waist beans, 115 parts of coconut oil, 50 parts of honey, conversion 215 parts of syrup, 9 parts of buck.
Embodiment 3
A kind of coconut oil moon cake, including moon cake wrapper, the moon cake wrapper include following raw material: 285 parts of wheat flour, Chenopodiaceae
100 parts of 219 part, mao potato of flour, 69 parts of red waist beans, 95 parts of coconut oil, 42 parts of honey, conversion 168 parts of syrup, 5.7 parts of buck.
A kind of production method of the coconut oil moon cake of above-described embodiment 1~3, comprising the following steps:
(1) preparation of coconut oil:
S1, crushing: coconut meat is crushed；
S2, immersion: smashed coconut meat is added after 7 times of volume of water carry out immersion 40min and sterilizes；
S3, fermentation: material moisture is adjusted to the 25% of its material dry weight with sterile water, access is 1.2 by mass ratio:
The mixed bacteria liquid of 2.8 aspergillus oryzae bacterium solution and Dan Bei mould liquid compounding, inoculum concentration is the 10% of material dry weight, is placed in incubator
Water enzyme digestion is carried out after inside being cultivated.
S4: water enzyme digestion: temperature is 40 DEG C, and enzymatic hydrolysis is for 24 hours；
S5, cold press: it after the product after fermentation is carried out 50 DEG C of vacuum dryings, is put into cold pressing expeller cold press 3 times, mentions oil.
(2) production of moon cake wrapper:
S1: honey, coconut oil are mixed, miscella A is made；
S2: 70 mesh are crushed to after hair potato, the cleaning peeling of red waist beans, for use；
S3: by smashed hair potato, red waist beans and wheat flour, quinoa powder, conversion syrup, buck, coconut oil pours into and face
Beating in machine, and emulsifier is added and dismisses, 10min is stood, miscella A is added, stirs evenly, is left to ferment after shutdown
Moon cake wrapper is made in 120min；
(3) moon cake toasts: using above-mentioned moon cake wrapper that parts by weight are carried out faric, printing for 43.5 parts of fillings, with face fire
230 DEG C, 160 DEG C of the fire in a stove before fuel is added enter after baking oven bakes 12min to take out, and brush egg liquid reenters baking oven and bakes 8min after cooling, cooling after taking-up, packaging
Up to coconut oil moon cake.
Embodiment 4
The present embodiment uses raw material same as Example 3, a kind of production method of coconut oil moon cake, including following
Step:
(1) preparation method of coconut oil,
S1, crushing: coconut meat is crushed；
S2, immersion: smashed coconut meat is added after 6 times of volume of water carry out immersion 30min and sterilizes
S3, fermentation: material moisture is adjusted to the 15% of its material dry weight with sterile water, access is 1:2.4 by mass ratio
Aspergillus oryzae bacterium solution and Dan Bei mould liquid compounding mixed bacteria liquid, inoculum concentration is the 5% of material dry weight, be placed in incubator into
Water enzyme digestion is carried out after row culture.
S4: water enzyme digestion: temperature is 30 DEG C, digests 12h；
S5, cold press: it after the product after fermentation is carried out 40 DEG C of vacuum dryings, is put into cold pressing expeller cold press 2 times, mentions oil.
(2) production of moon cake wrapper:
S1: honey, coconut oil are mixed, miscella A is made；
S2: 60 mesh are crushed to after hair potato, the cleaning peeling of red waist beans, for use；
S3: by smashed hair potato, red waist beans and wheat flour, quinoa powder, conversion syrup, buck, coconut oil pours into and face
Beating in machine, and emulsifier is added and dismisses, 10min is stood, miscella A is added, stirs evenly, 80min is left to ferment after shutdown,
Moon cake wrapper is made；
(3) moon cake toasts: use above-mentioned moon cake wrapper that the parts by weight made are carried out faric, printing for 43.5 parts of fillings,
With 200 DEG C of face fire, 120 DEG C of the fire in a stove before fuel is added enter after baking oven bakes 10min to take out, and brush egg liquid reenters baking oven and bakes 6min after cooling, cold after taking-up
But, pack up to coconut oil moon cake.
Embodiment 5
The present embodiment uses raw material same as Example 3, a kind of production method of coconut oil moon cake, including following
Step:
(1) preparation method of coconut oil,
S1, crushing: copra meal is broken；
S2, immersion: smashed coconut meat is added after 8 times of volume of water carry out immersion 50min and sterilizes
S3, fermentation: material moisture is adjusted to the 30% of its material dry weight with sterile water, access is 1.7:3 by mass ratio
Aspergillus oryzae bacterium solution and Dan Bei mould liquid compounding mixed bacteria liquid, inoculum concentration be material dry weight 15%, be placed in incubator
Water enzyme digestion is carried out after being cultivated.
S4: water enzyme digestion: temperature is 50 DEG C, digests 48h；
S5, cold press: it after the product after fermentation is carried out 60 DEG C of vacuum dryings, is put into cold pressing expeller cold press 4 times, mentions oil.
(2) production of moon cake wrapper:
S1: honey, coconut oil are mixed, miscella A is made；
S2: 80 mesh are crushed to after hair potato, the cleaning peeling of red waist beans, for use；
S3: by smashed hair potato, red waist beans and wheat flour, quinoa powder, conversion syrup, buck, coconut oil pours into and face
Beating in machine, and emulsifier is added and dismisses, 10min is stood, miscella A is added, stirs evenly, is left to ferment after shutdown
Moon cake wrapper is made in 160min；
(3) moon cake toasts: use above-mentioned moon cake wrapper that the parts by weight made are carried out faric, printing for 43.5 parts of fillings,
With 260 DEG C of face fire, 200 DEG C of the fire in a stove before fuel is added enter after baking oven bakes 15min to take out, and brush egg liquid reenters baking oven and bakes 10min after cooling, cold after taking-up
But, pack up to coconut oil moon cake.
Embodiment 6
This comparative example is with the difference of embodiment 3, the moon cake baking: is carried out the fillings made using above-mentioned moon cake wrapper
Faric, printing, with 180 DEG C of face fire, 100 DEG C of the fire in a stove before fuel is added enter after baking oven bakes 12min to take out, and it is roasting to reenter baking oven for brush egg liquid after cooling
8min is cooled down after taking-up, is packed up to coconut oil moon cake.
Comparative example 1
This comparative example is that the coconut oil is commercially available coconut oil with the difference of embodiment 3.
Comparative example 2
This comparative example is distinguished with embodiment 3 to be, the preparation method of the coconut oil, comprising the following steps:
S1, crushing: coconut meat is crushed；
S2, immersion: smashed coconut meat is added 7 times of volume of water and is impregnated
S3, cold press: it is put into cold pressing expeller cold press 3 times, mentions oil.
Comparative example 3
This comparative example is distinguished with embodiment 3 to be, a kind of coconut oil moon cake, including moon cake wrapper, the moon cake suitcase
Include following raw material: 200 parts of wheat flour, 70 parts of 150 part, mao potato of quinoa powder, 30 parts of red waist beans, 67 parts of coconut oil, honey
22 parts, conversion 100 parts of syrup, 2 parts of buck.
Coconut oil moon cake made from the embodiment of the present invention 1~6 and comparative example 1~3 is subjected to attribute test, test knot
Fruit is as follows:
One, organoleptic quality
90 panelists are invited to carry out appraise to the organoleptic quality of 1~3 coconut oil moon cake of Examples 1 to 6 and comparative example,
Examples 1 to 6 and comparative example 1~3 are divided into 9 groups, and every group of 10 panelists are to visually observe, taste, hear taste
It is main, to the matching degree of product form, color, tissue, fragrance, flavour, mouthfeel, impurity, cake skin and fillings, overall favorable rating into
Row subjective appreciation, every panelist will independently carry out when judging sample, can not mutually discuss, write each sample in record clearly
Feature.And achievement is recorded, panelist's items average mark and average total score are calculated, interpretation of result is carried out.
Coconut oil moon cake organoleptic quality standards of grading are as follows:
Sensory test result is as follows:
In Examples 1 to 3, the ratio of moon cake raw material and coconut oil is made all in optimum range, so that make
Moon cake form is plentiful straight, in the same size, and thickness is uniform, uniform color, shows golden yellow glossy, and cake skin thickness and fillings are equal
It is even, without half-cooked, there is the distinctive baking fragrance of moon cake, delicate mouthfeel is soft, and free from admixture, cake skin matches very much with fillings.Embodiment 4
Due to the control of the ratio of mixed bacteria liquid and parameter temporal in~5, the moon cake produced, overall favorable rating is between 8~9.
In embodiment 6, since moon cake is influenced by baking temperature, with 230 DEG C of face fire in the present invention, moon cake made from 160 DEG C of the fire in a stove before fuel is added is total
Body is best.
Moon cake in comparative example 1 is made by commercially available coconut oil, and compares moon cake made from coconut oil of the present invention in form, color
Pool, fragrance etc. generally, meet masses and like；It is compared with comparative example 2, coconut palm is made using water enzyme digestion after bacterium solution fermentation in the present invention
Seed oil purity is higher, so that the moon cake done is good in taste；Moon cake wrapper raw material in comparative example 3 is not in proportional region, and this hair
It is bright by the experimental results showed that, coconut oil moon cake overall degree obtained is best in the range of this material rate.
Two, moon cake texture interpretation of result
In order to illustrate more clearly of beneficial effects of the present invention, guang-type moon cake 90 that single weight is 50g are chosen to grind
Study carefully subjects.The following are 9 groups of moon cakes, every group 10 are cooked moon cake texture comparative test, and 10 groups of moon cakes are respectively Examples 1 to 6
With obtained by comparative example 1~3, moon cake texture the result is as follows:
| Project | Hardness 1 (N) | Adhesiveness (mJ) | Cohesion (Ratio) | Elastic (mm) | Chewiness (mJ) |
| Embodiment 1 | 9.25 | 14.19 | 0.26 | 1.91 | 1.95 |
| Embodiment 2 | 9.01 | 13.88 | 0.22 | 1.9 | 1.98 |
| Embodiment 3 | 8.15 | 13.76 | 0.12 | 1.84 | 1.90 |
| Embodiment 4 | 9.66 | 15.87 | 0.36 | 1.94 | 1.93 |
| Embodiment 5 | 9.54 | 15.8 | 0.40 | 2.08 | 1.95 |
| Embodiment 6 | 8.95 | 14.86 | 0.28 | 1.95 | 1.94 |
| Comparative example 1 | 11.33 | 16.2 | 0.36 | 2.87 | 1.99 |
| Comparative example 2 | 10.42 | 15.92 | 0.41 | 2.09 | 1.96 |
| Comparative example 3 | 9.97 | 15.11 | 0.44 | 1.89 | 2.08 |
Upper table has recorded moon cake texture characteristic parameter data, and hardness is to judge an important indicator of moon cake degree of aging.
By analysis it is found that the hardness of moon cake tapers off trend in Examples 1 to 3, illustrate that the proportional region of raw material progressivelyes reach most preferably
Value, and the anti-aging degree of moon cake can be enhanced, extend the storage time of moon cake；The adhesiveness of moon cake, cohesion, chewiness
It reduces, illustrates that the palatability of moon cake gradually increases.The present invention and the ratio of the moon cake as made of cocounut oil on the market in comparative example 1
Compared with moon cake indices numerical value of the invention is moderate, can reach popular texture characteristic.Comparative example 2 passes through with the present invention
The cocounut oil that bacterium solution fermentation enzymatic hydrolysis cold press is produced compares, since the infiltration of thallus enzyme system is in coconut meat cell, so that the coconut palm produced
Oily texture characteristic is more suitable.
Coconut oil is made by bacterium solution fermentation, enzymatic hydrolysis and cold press in a kind of coconut oil moon cake of the present invention, and the present invention is by meter Qu
Mould liquid and Dan Bei mould mycelial growth make thallus enzyme system osmosis and coconut meat tissue in the direct producing enzyme of coconut meat content
Into the cell, the albumen and cellulose in cell wall are destroyed, by water enzyme digestion grease is sufficiently discharged, without high temperature and chemistry
Substance processing, stock components do not aoxidize, and farthest remain the bioactivity of effective component, and have the coconut meat after fermentation to have
Natural fragrance and flavour；The coconut oil of extraction is applied in moon cake wrapper, improves the taste and flavor of moon cake.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of coconut oil moon cake, including moon cake wrapper, it is characterised in that: the moon cake wrapper includes following raw material: wheat
225~347 parts of powder, 85~115 parts of 185~253 part, mao potato of quinoa powder, 48~90 parts of red waist beans, 75~115 parts of coconut oil, bee
35~50 parts of honey, conversion 121~215 parts of syrup, 4~9 parts of buck；
The coconut oil is made through crushing, immersion, fermentation, enzymatic hydrolysis, vacuum drying, cold press, the fermentation step: with sterile water tune
Material moisture is saved to the 15%~30% of its material dry weight, access is the aspergillus oryzae bacterium solution of 1~1.7:2.4~3 by mass ratio
With the mixed bacteria liquid of red shellfish mould liquid compounding, inoculum concentration is the 5%~15% of material dry weight, is placed in incubator and is cultivated
After carry out water enzyme digestion.
2. a kind of coconut oil moon cake as described in claim 1, including moon cake wrapper, it is characterised in that: the moon cake wrapper include with
Lower raw material: 285 parts of wheat flour, 100 parts of 219 part, mao potato of quinoa powder, 69 parts of red waist beans, 95 parts of coconut oil, honey 42
Part, conversion 168 parts of syrup, 5.7 parts of buck.
3. a kind of coconut oil moon cake as described in claim 1, it is characterised in that: the condition of the water enzyme digestion are as follows: temperature is
Water enzyme digestion 12h~48h under conditions of 30 DEG C~50 DEG C.
4. a kind of coconut oil moon cake as described in claim 1, it is characterised in that: the concrete operations of the immersion are as follows: after crushing
Coconut meat be added 6~8 times of volume of water carry out 30~50min of immersion after sterilize.
5. a kind of coconut oil moon cake as described in claim 1, it is characterised in that: the temperature of the vacuum drying is 40~60
℃。
6. a kind of coconut oil moon cake as described in claim 1, it is characterised in that: the number of the cold press is 2~4 times.
7. a kind of preparation method of coconut oil moon cake as described in claim 1, it is characterised in that: the following steps are included:
The production of S1, moon cake wrapper:
1) honey, coconut oil are mixed, miscella A is made；
2) 60~80 mesh are crushed to after hair potato, the cleaning peeling of red waist beans, for use；
3) smashed hair potato, red waist beans and wheat flour, quinoa powder, conversion syrup, buck, coconut oil are poured into dough mixing machine and is beaten
Change, and emulsifier is added and dismisses, stand 8~15min, miscella A is added, stirs evenly, it is left to ferment 80 after shutdown~
Moon cake wrapper is made in 160min；
S2, moon cake baking: use that above-mentioned moon cake wrapper is faric for 38~49 parts of fillings progress by the parts by weight made, prints, enters
Baking oven is taken out after baking 10~15min, it is cooling after brush egg liquid reenter baking oven and bake 6~10min, it is cooling after taking-up, pack up to coconut
Oily moon cake.
8. a kind of preparation method of coconut oil moon cake as claimed in claim 5, it is characterised in that: in S2 step, above-mentioned moon cake
With 200~260 DEG C of face fire, 120~200 DEG C of the fire in a stove before fuel is added enter baking oven and bake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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