CN109645082A - A kind of low fat and sugar moon cake wrapper, low fat and sugar moon cake and preparation method thereof - Google Patents
A kind of low fat and sugar moon cake wrapper, low fat and sugar moon cake and preparation method thereof Download PDFInfo
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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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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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
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
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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
- A21D2/145—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
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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
- A21D2/186—Starches; Derivatives thereof
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Abstract
The present invention relates to a kind of low fat and sugar moon cake wrappers, low fat and sugar moon cake and preparation method thereof, belong to moon cake and its processing technique field.Low fat and sugar moon cake wrapper is mainly made of the raw material of Jian Shui and following parts by weight: 40-100 parts of flour, inulin 2-20 parts natural, 5-25 parts of Acid denaturation cornstarch, 2-10 parts of peony seed oil, 0.01-0.05 parts of stevioside, 4-7 parts of maltose, 15-25 parts of fresh milk.With natural inulin, Acid denaturation cornstarch and stevioside etc. for raw material, natural inulin has improvement moon cake mouthfeel, hypoglycemic and reducing blood lipid, promotes mineral absorption, promotes growth of probiotics, improving environment and other effects in human body intestinal canal low fat and sugar moon cake wrapper；Stevioside had not only met requirement of the consumer to moon cake sweet, but also will not improve body blood glucose value；Using Acid denaturation cornstarch while meeting consumer to the requirement of moon cake lubricious mouthfeel, and blood lipids value will not be improved.
Description
Technical field
The present invention relates to a kind of low fat and sugar moon cake wrappers, low fat and sugar moon cake and preparation method thereof, belong to moon cake and its add
Work technical field.
Background technique
The Mid-autumn Festival, which eats moon cake, starts from the Tang Dynasty, and present moon cake has become the Mid-autumn Festival indispensable food.The moon cake in China
There is local nation's formula such as Cantonese, Soviet Union's formula, capital formula, Yunnan formula, tidal, fine jade formula, Cantonese, Soviet Union's formula, capital formula are three big mainstream nation formulas, and share is about
85% is accounted for, is quickly grown within Cantonese nearly 20 years, various regions are distributed, share accounts for about 60% or more.The taste of moon cake is abundant, there is Wu Ren, lotus
Rong, sweetened bean paste, shredded coconut stuffing are four big classical tastes, and there are also the mouths such as meat, aquatic products, ice cream, the coarse food grain of some embodiment attractions and characteristic
Taste.But with the development of the times, there are more and more rich people's diseases, such as hypertension, hyperglycemia, hyperlipidemia, diabetes, this
A little diseases not only seriously affect health, but also can shorten the service life of people.Therefore, more and more people start to pay attention to healthy diet.
Present selection of the people to moon cake not only requires the diversification and mouthfeel abundant of kind, more requires the general equilibrium of nutrition, because
This, improvement and innovation to moon cake become a hot subject.
In the prior art, Wang Shishuai etc. " technological design of low fat konjaku moon cake " (food research and development, 2018 17
Phase) the low fat konjaku moon cake of research regard konjak gel as fat analogue, and it is applied in tradition guang-type moon cake skin, reduces the moon
The fat content of cake, but mouthfeel is poor；Application publication number is to disclose one kind in CN106359514A Chinese invention patent application
Low-sugar low-fat cassava moon cake is added to the health-care effect of supplement minerals on the basis of low fat and sugar；Jiang Weiqiang is " sugar-free is low
The development of energy moon cake " in (oil and foodstuffs science and technology, the 6th phase in 2002) with lotus seeds, flour, functional sweetener etc. for raw material,
The sugar-free low-energy moon cake developed has lower sweet taste, but moon cake flavor is general；Liu Zheng etc. is " novel pumpkin moon cake
Trial-production " (Exploitation of Agriculture in Heilongjiang science, o. 11th in 2010) middle pumpkin moon cake studied, it is developed by orthogonal test a kind of novel
Fillings formula, unique flavor, but oleosacchara content is higher；Application publication number is the Chinese invention patent Shen of CN108112666A
A kind of coarse grain mooncake please be disclose, the dietary fiber in diet can be supplemented by the coarse grain mooncake, but coarse food grain mouthfeel is thicker
It is rough, influence the flavor of moon cake；A kind of dendrobium nobile is disclosed in the Chinese invention patent application that application publication number is CN106342992A
Moon cake, increase moon cake strengthen the spleen and stomach, the health-care effect of strengthening muscles and bones, but complex process, higher cost；Application publication number is
A kind of high-calcium beef moon cake is disclosed in the Chinese invention patent application of CN103392772A, is added to again on the basis of meat stuffing
The healthcare function replenished the calcium, but do not meet popular taste.Application publication number is the Chinese invention patent application of CN106165715A
A kind of reducing blood lipid moon cake is disclosed, which includes moon cake wrapper and mooncake filling, and moon cake wrapper includes following parts by weight
Raw material: 400-500 parts of flour, 30-40 parts of syrup, 10-20 parts of oligofructose, 10-20 parts of edible safflower oil, 10-15 parts of inulin,
5-10 parts of vegetable oil, 10-20 parts of egg and suitable quantity of water；Mooncake filling includes the raw material of following parts by weight: 50-60 parts of yellow peach sauce,
10-20 parts of green bean paste, 20-30 parts of soybean, 5-10 parts of dragon fruit endothelium, 20-30 parts of lemon and 1-2 parts of citric acid, but sugared content
It is higher.
The moon cake of the above-mentioned prior art is primarily to prominent business attraction, is for characteristic taste, low fat and sugar mostly
With the research of healthcare function, and most product various aspects during development cannot be coordinated well, such as some spies
The research of color fillings, as pumpkin filling, rose stuffing moon cake often heavy oil weight sugar, the research of low fat and sugar moon cake, as coarse grain mooncake,
Often mouthfeel is poor for low fat konjaku moon cake, cassava moon cake etc., and low fat and sugar effect is general；The dendrobium nobile moon with health role
Then higher cost, public acceptable degree are low for cake, high-calcium beef moon cake.
Summary of the invention
The object of the present invention is to provide a kind of low fat and sugar moon cake wrappers of high nutritive value.
The present invention also provides a kind of low fat and sugar moon cakes of high nutritive value.
The present invention also provides a kind of preparation methods of the low fat and sugar moon cake of simple process.
In order to achieve the goal above, technical solution used by low fat and sugar moon cake wrapper of the invention is:
A kind of low fat and sugar moon cake wrapper, is mainly made of the raw material of Jian Shui and following parts by weight: 40-100 parts of flour, day
Right 2-20 parts of inulin, 5-25 parts of Acid denaturation cornstarch, 2-10 parts of peony seed oil, 0.01-0.05 parts of stevioside, 4-7 parts of maltose,
15-25 parts of fresh milk.
The natural inulin used in low fat and sugar moon cake wrapper of the invention is the one kind extracted from natural witloof or jerusalem artichoke
Natural fructose polymer.As a kind of natural soluble dietary fiber, inulin can be obviously improved the texture character and mouth of food
Sense, improves the processing performance and nutritive value of food, belongs to functional food ingredient.Inulin has many physiology function outstanding
Can, such as reduce blood sugar concentration, the bioavailability for maintaining lipid metabolism balance, improving mineral element, enhancing immunity of organisms.
Hidaka et al. is in " Effects of Fructoolig osaccharides on intestinal flora and human
Health " in (Bifid.Microflora5:37-50), human body 8g inulin is given in the form of beverage or jelly daily, after 2 weeks
Observing effect, discovery Bifidobacterium bacterium colony, which counts, increases by 10 times, it is seen that inulin has significant growth promoting function to Bifidobacterium；Chrysanthemum
Powder this slow characteristic of fermenting in enteron aisle can make it excite metabolism in large intestine end, prevent and treat the disease of intestinal tract
Disease.
The Acid denaturation cornstarch used in low fat and sugar moon cake wrapper of the invention is a kind of good fat substitute.Contain
The slurries homogeneous under high pressure of the 20%-25% for the Acid denaturation cornstarch that water is 7%, can form smooth dilute cream shape object
Matter, this dilute cream shape substance is mainly by 3-5 μm of diameter, spheroidal particle composition similar with fatty particle size, thus can
Substitute ice cream, cheese, the partial fat in bakery product, texture, mouthfeel, stability and in terms of with it is high-fat
Food is identical.
The peony seed oil used in low fat and sugar moon cake wrapper of the invention is extracted from natural peony seeds, rich in abundant
Polyunsaturated fatty acid, nutritive value be more than be referred to as " oil of human health " olive oil.It is well known that linolenic acid can
To be converted to vital activity factor D HA and EPA necessary to body, but cannot synthesize in vivo, it can only be from external intake.Peony seeds
Linolenic acid content is more than 200 times of olive oil in oil, has effects that reducing blood lipid outstanding and prevention cardiovascular disease.
The stevioside used in low fat and sugar moon cake wrapper of the invention is the one kind extracted from the leaf of STEVIA REBAUDIANA
Natural glucosides, sweet taste is pure, and sugariness is 250-450 times of sucrose.It is not absorbed by the body after stevioside is edible, does not generate heat
Energy.Common sucrose is replaced as sweetener using stevioside in this product, therefore there is the outstanding feature of sugar-free and low energy.
Low fat and sugar moon cake wrapper of the invention, mainly with flour, natural inulin, Acid denaturation cornstarch, peony seed oil, sweet tea
Synanthrin, maltose, Jian Shui and fresh milk are made of raw material.Natural inulin color in raw material is white, particle is thin, and can form similar rouge
The gel structure of smooth feeling as fat, can be used as lipid substitute, and have improve moon cake mouthfeel, hypoglycemic and reducing blood lipid,
Promote mineral absorption, promotes growth of probiotics, improves environment and other effects in human body intestinal canal；Using Acid denaturation cornstarch conduct
The substitute of conventional fat had not only met requirement of the consumer to the lubricious mouthfeel of moon cake, but also will not improve blood lipids value.Inulin with
Acid denaturation cornstarch is used cooperatively the substitution amount that grease can be improved, and can improve the quality of cake skin, becomes cake skin
It is glossy, it is bright, it is soft；Peony seed oil has effects that reducing blood lipid and prevention cardiovascular disease, and also there is natural inulin auxiliary to drop
Blood lipid and antidiabetic function, the two are more significant with the use of its reducing blood lipid and hypoglycemic effect；With stevioside instead of normal
The sweeteners such as the white granulated sugar of rule had not only met requirement of the consumer to moon cake sweet, but also will not improve body blood glucose value.
Preferably, the low fat and sugar moon cake wrapper is mainly made of the raw material of Jian Shui and following parts by weight: flour 40-
70 parts, inulin 2-20 parts natural, 10-20 parts of Acid denaturation cornstarch, 2-10 parts of peony seed oil, 0.01-0.03 parts of stevioside, maltosemalt sugar
It is 4-6 parts sugared, 15-25 parts of fresh milk.
Preferably, the mass ratio of the natural inulin, Acid denaturation cornstarch and peony seed oil is 5:4:2.When natural chrysanthemum
Powder: Acid denaturation cornstarch: when the mass ratio of peony seed oil is 5:4:2, the synergistic effect between three kinds of raw materials is most significant, moon cake cake
Skin appearance is complete, golden yellow color, and bright soft profit, cheese is regular full, cake face protrusion, lossless around cake side to lack；Free from flaw, no leakage
Filling；And moon cake entrance is fragrant and sweet pure and oiliness.
Technical solution used by low fat and sugar moon cake of the invention are as follows:
A kind of low fat and sugar moon cake, including moon cake wrapper and mooncake filling, the moon cake wrapper is mainly by Jian Shui and following parts by weight
Several raw materials are made: 40-100 parts of flour, inulin 2-20 parts natural, 5-25 parts of Acid denaturation cornstarch, 2-10 parts of peony seed oil,
0.01-0.05 parts of stevioside, 4-7 parts of maltose, 15-25 parts of fresh milk.
Low fat and sugar moon cake of the invention, it is in good taste, and environment in human body intestinal canal can be improved, while it is edible after will not
Significantly improve body blood glucose value and blood lipid value.
Low-sugar low-fat moon cake rich in dietary fiber of the invention is non-toxic to humans.Production environment health meets
The requirement of " GB8957-1988 bakery factory hygienic practice ", " production of GB/T 23812-2009 cake and sale require ", health mark
Standard meets " GB 7099-2003 cake, bread sanitary standard ", Micro biological Tests standard meets " GB/T 4789.24-2003 food
Product sanitary microorganism examines candy, cake, preserved fruit to examine ", quality standard meets " GB/T 23780-2009 cake quality inspection
Proved recipe method ".Low fat and sugar moon cake of the invention is two months in 20 DEG C or less shelf-lifves.
The mooncake filling is mainly prepared from the following raw materials in parts by weight: 30-100 parts of RHIIZOMA DIOSCOREAE from Henan of China, 15-25 parts of jujube, silver
5-20 parts, 0.01-0.04 parts of Sucralose.Jujube and Sucralose combination can increase the sweet of moon cake, Chinese yam and
The combination of jujube increases the glutinous mouthfeel of moon cake.Stachyose rich in silver bar, adjustable Tiny ecosystem colony balance promote
Beneficial bacterium is formed in dominant bacteria status in the digestive tract, and can inhibit to produce the production that gas produces the spoilage organisms such as sour clostridium,
In addition a large amount of physiological activators be can produce.It can be seen that both having improves intestinal flora, promotes the effect of growth of probiotics, and
Experimental data shows that the two has synergistic effect in terms of promoting the growth of human body probiotics, and the two is more preferable with the use of effect.Pass through
Each raw material is reasonably deployed, and is realized and is retained to greatest extent each material nutrient component, assigns moon cake color of the invention certainly
So, the lubricious and oiliness feature of mouthfeel.Not only requirement of the consumer to the smooth mouthfeel of moon cake had been met, but also there is low fat and sugar, adjust
The health-care effect of intestinal flora is saved, all groups is suitble to use.By calculating, the every 100g of moon cake of the invention is than commercially available moon cake sugar
Heat low 80% or more, grease heat low 50% or more.
The silver bar used in low fat and sugar moon cake of the invention is the specialty of China, Yanshi City, Luoyang City, shape,
Taste is similar to mung bean sprouts, and silver bar is Wild edible plant originally, staple food underground rhizome, and meat is tender and crisp and without fiber, unique flavor,
It is full of nutrition, rich in substances such as protein, fat, carbohydrate and amino acid.Stachyose rich in, wood in silver bar
Sugar has extremely apparent proliferation function to profitable strains such as Bifidobacterium, Bacillus acidi lacticis in human gastrointestinal tract, can improve rapidly
Environment in human body alimentary canal adjusts Tiny ecosystem colony balance.It can promote to be formed beneficial bacterium in dominant bacteria status in the digestive tract,
Inhibit to produce the production that gas produces the spoilage organisms such as sour clostridium, in addition generate a large amount of physiological activators, adjust gut pH,
Pathogenic bacteria are killed, spoilage product generation is checked, inhibit endogenous carcinogenic generation and absorption, and decompose and derive Multiple immunizations
Function factor.With the moon cake good forming effect of its production, surface detail is clear and delicate mouthfeel, soft.
The jujube used in low fat and sugar moon cake of the invention is rich in triterpene compound and cyclic adenosine monophosphate, has relatively strong
Suppression cancer, anti-allergic effects；The flavone compound contained, has the function of blood pressure lowering and anti-aging.In addition also there is benefit
The effect of gas enriches blood, strengthening the spleen and stomach.
The RHIIZOMA DIOSCOREAE from Henan of China used in low fat and sugar moon cake of the invention is rich in mucoprotein (glycoprotein), has and prevents the sedimentation of fat
On angiocarpy, the elasticity of blood vessel is kept, prevents occurring to early for atherosclerosis, while being also beneficial to the protection of stomach,
Viscous texture specific to mucus can form one layer of protection to stomach wall, mitigate the pressure of stomach lining；The saponin contained can be adjusted
It saves blood pressure, hypoglycemic, reducing blood lipid, inhibit tumour；The glutinous polysaccharide contained can stimulate and adjust the immune system of human body, have anti-swollen
Tumor, antiviral, anti-aging effect.
Preferably, the mooncake filling is mainly prepared from the following raw materials in parts by weight: 65 parts of RHIIZOMA DIOSCOREAE from Henan of China, 18 parts of jujube, and silver
13 parts of item, 0.02 part of Sucralose.There is the mooncake filling preferably gone out glutinous mouthfeel and exquisiteness to feel strong, jujube aromatic flavour, sweet taste
The advantages that moderate.
Technical solution used by the preparation method of low fat and sugar moon cake of the invention are as follows:
A kind of preparation method of above-mentioned low fat and sugar moon cake, comprising the following steps:
1) moon cake wrapper and mooncake filling are prepared: by flour, natural inulin, Acid denaturation cornstarch, peony seed oil, stevioside,
Maltose, Jian Shui, fresh milk mix, and moon cake wrapper is made；
2) it forms: mooncake filling is packed in moon cake wrapper, form；
3) it toasts: will be toasted after the sizing of molding moon cake, obtain low fat and sugar moon cake.
The preparation method of low fat and sugar moon cake of the invention, simple process are easy to promote and utilize.
The preparation method of the mooncake filling the following steps are included: Chinese yam mud and jujube paste is made in RHIIZOMA DIOSCOREAE from Henan of China, jujube, then with
Silver bar, Sucralose mix, and mooncake filling is made；RHIIZOMA DIOSCOREAE from Henan of China, jujube, silver bar and Sucralose mass ratio be 30-100:15-
25:5-20:0.01-0.04.The preparation method simple process of the mooncake filling, and mooncake filling mouthfeel obtained is lubricious and oiliness.
In order to improve cured effect and reduce energy consumption, it is preferred that the temperature of the baking is 180-220 DEG C, time 8-
15min。
Specific embodiment
Low fat and sugar moon cake wrapper provided by the invention, is mainly made of the raw material of following Jian Shui and parts by weight: flour 40-
100 parts, inulin 2-20 parts natural, 5-25 parts of Acid denaturation cornstarch, 2-10 parts of peony seed oil, 0.01-0.05 parts of stevioside, maltosemalt sugar
It is 4-7 parts sugared, 15-25 parts of fresh milk.
The beneficial of low fat and sugar moon cake wrapper of the invention mainly has at following 3 points:
1) present invention distinguishes substituting saccharose and grease by stevioside, Acid denaturation cornstarch and inulin, can achieve
Reduce the purpose of sugared content and fat content.
2) present invention can make up stevioside and Acid denaturation cornstarch to moon cake wrapper by the way that inulin and peony seed oil is added
The influence of mouthfeel, and with reducing blood lipid, hypoglycemic, maintenance lipid metabolism balance, the bioavailability for improving mineral element, increasing
Strong immunity of organisms and other effects.
3) suitable amounts of the raw materials such as stevioside, Acid denaturation cornstarch, inulin and peony seed oil make in the technical solution
The moon cake full appearance baked, sharp outline, decorative pattern is clear, and complexion is golden yellow, and no the phenomenon that collapsing, running sugar and give the game away.
Preferably, the mass ratio of the Jian Shui and natural inulin is 0.5-0.8:2-20.It is further preferred that the Jian Shui
Mass ratio with flour is 0.5-0.7:2-20.
Preferably, the moon cake wrapper is mainly made of the raw material of Jian Shui and following parts by weight: 40-90 parts of flour, natural
It is 2-20 parts of inulin, 5-25 parts of Acid denaturation cornstarch, 2-10 parts of peony seed oil, 0.01-0.03 parts of stevioside, 4-6 parts of maltose, fresh
15-25 parts of milk.
Preferably, the flour is wheat fine powder.
Preferably, the water content of the Acid denaturation cornstarch is no more than 7%.
The Jian Shui is saturation Na2CO3Aqueous solution.
Still more preferably, the low fat and sugar moon cake wrapper is mainly by the raw material system of Jian Shui and following parts by weight
At: 65 parts of flour, 15 parts of natural inulin, 12 parts of Acid denaturation cornstarch, 6 parts of peony seed oil, 0.02 part of stevioside, 5 parts of maltose,
20 parts of fresh milk.Preferably, the mass ratio of Jian Shui and natural inulin is 0.5:15.
The present invention also provides a kind of low fat and sugar moon cakes, including moon cake wrapper and mooncake filling, and the moon cake wrapper is mainly by an a conduit made of long bamboo
Water and the raw material of following parts by weight are made: 40-100 parts of flour, inulin 2-20 parts natural, 5-25 parts of Acid denaturation cornstarch,
2-10 parts of peony seed oil, 0.01-0.05 parts of stevioside, 4-7 parts of maltose, 15-25 parts of fresh milk.
Preferably, the mass ratio of the Jian Shui and natural inulin is 0.5-0.8:40-100.It is further preferred that a conduit made of long bamboo
The mass ratio of water and natural inulin is 0.5-0.7:2-20.
Preferably, the moon cake wrapper is mainly made of the raw material of Jian Shui and following parts by weight: 40-90 parts of flour, natural
It is 2-20 parts of inulin, 5-25 parts of Acid denaturation cornstarch, 2-10 parts of peony seed oil, 0.01-0.03 parts of stevioside, 4-6 parts of maltose, fresh
15-25 parts of milk.
Preferably, the moon cake wrapper is mainly made of the raw material of Jian Shui and following parts by weight: 40-70 parts of flour, natural
2-20 parts of inulin, 10-20 parts of Acid denaturation cornstarch, 2-10 parts of peony seed oil, 0.01-0.03 parts of stevioside, 4-6 parts of maltose,
15-25 parts of fresh milk.
It is further preferred that the mass ratio of the natural inulin, Acid denaturation cornstarch and peony seed oil is 5:4:2.
Still more preferably, the moon cake wrapper is mainly made of the raw material of Jian Shui and following parts by weight: 65 parts of flour,
Natural 15 parts of inulin, 12 parts of Acid denaturation cornstarch, 6 parts of peony seed oil, 0.02 part of stevioside, 5 parts of maltose, 20 parts of fresh milk.
Preferably, the mass ratio of Jian Shui and natural inulin is 0.5:15.
The Jian Shui is saturation Na2CO3Aqueous solution.
The flour is wheat fine powder.
The water content of the Acid denaturation cornstarch is no more than 7%.
The mooncake filling is mainly prepared from the following raw materials in parts by weight: 30-100 parts of RHIIZOMA DIOSCOREAE from Henan of China, 15-25 parts of jujube, silver
5-20 parts, 0.01-0.04 parts of Sucralose.
Preferably, the mooncake filling is mainly prepared from the following raw materials in parts by weight: 65 parts of RHIIZOMA DIOSCOREAE from Henan of China, 18 parts of jujube, and silver
13 parts of item, 0.02 part of Sucralose.
Preferably, the parts by weight of the Sucralose are 0.01~0.03 part.
The present invention also provides a kind of preparation methods of above-mentioned low fat and sugar moon cake, comprising the following steps:
1) moon cake wrapper and mooncake filling are prepared: by flour, natural inulin, Acid denaturation cornstarch, peony seed oil, stevioside,
Maltose, Jian Shui, fresh milk mix, and moon cake wrapper is made；
2) it forms: mooncake filling is packed in moon cake wrapper, form；
3) it toasts: will be toasted after the sizing of molding moon cake, obtain low fat and sugar moon cake.
Preferably, the preparation method of the mooncake filling is the following steps are included: be made Chinese yam mud and jujube for RHIIZOMA DIOSCOREAE from Henan of China, jujube
Then mud mixes with silver bar, Sucralose, mooncake filling is made；RHIIZOMA DIOSCOREAE from Henan of China, jujube, silver bar and Sucralose mass ratio be 30-
100:15-25:5-20:0.01-0.04。
Specifically, by flour, natural inulin, Acid denaturation cornstarch, peony seed oil, stevioside, maltose, Jian Shui, fresh ox
Milk is mixed evenly to prepare dough, weighs doughball, is then kneaded into spheroidal, then be pressed into cake, that is, moon cake wrapper is made.
It is that fillings is put into moon cake wrapper, then equably encases from surrounding that mooncake filling, which is packed in moon cake wrapper,.
Preferably, the molding is to be kneaded into smooth ball after mooncake filling to be packed in moon cake wrapper to be fitted into mold, is firmly pressed
Pressure keeps centre slightly concave, finally molding moon cake is poured on baking tray.The mold is cleaned up before use, is dried, then is painted
One layer of oil.Before moon cake is imported baking tray, baking tray is first brushed to one layer of oil.
The sizing includes: that molding moon cake is first placed on 170~190 DEG C to bake to the sizing of moon cake decorative pattern, then upper and lower
Surface paints yolk water, then bakes at 140~160 DEG C to cake skin and uniformly paint.Yolk water can make the moon cake cake face and cake bottom produced
In pure golden yellow, cake side circumference is in light yellow.Used yolk water can be made using method comprising the following steps: will
Fresh Egg shell takes out yolk therein after smashing；Then water is added into yolk in the ratio that water and yolk mass ratio are 1:2,
It is stirred until homogeneous shape and obtains yolk water.
In two layers of yolk water of moon cake upper and lower surface brush in type-approval process.It does not brush moon cake side.
Preferably, the preparation method of above-mentioned low fat and sugar moon cake further includes the moon cake surface brush egg liquid after sizing.
Preferably, the temperature of the baking is 180-220 DEG C, time 8-15min.Moon cake surface when baking terminates to come out of the stove
In golden yellow.
Jujube in low fat and sugar moon cake wrapper and low fat and sugar moon cake of the invention each means stoning jujube.
Below in conjunction with specific embodiment, further description of the technical solution of the present invention.
Jian Shui employed in embodiment is to be stirred overnight to refilter after mixing light ash and water according to the mass ratio of 1:3
It can use, the water content of Acid denaturation cornstarch is 7%.
The embodiment 1 of low fat and sugar moon cake wrapper
The low fat and sugar moon cake wrapper of the present embodiment, is mainly prepared from the following raw materials in parts by weight: wheat fine powder 50 part, day
Right 3 parts of inulin, 6 parts of Acid denaturation cornstarch, 3 parts of peony seed oil, 0.01 part of stevioside, 4 parts of maltose, 0.5 part of a conduit made of long bamboo water, fresh milk
15 parts.
The embodiment 2 of low fat and sugar moon cake wrapper
The low fat and sugar moon cake wrapper of the present embodiment, is mainly prepared from the following raw materials in parts by weight: wheat fine powder 60 part, day
Right 4 parts of inulin, 8 parts of Acid denaturation cornstarch, 4 parts of peony seed oil, 0.02 part of stevioside, 5 parts of maltose, 0.5 part of a conduit made of long bamboo water, fresh milk
16 parts.
The embodiment 3 of low fat and sugar moon cake wrapper
The low fat and sugar moon cake wrapper of the present embodiment, is mainly prepared from the following raw materials in parts by weight: wheat fine powder 70 part, day
Right 5 parts of inulin, 9 parts of Acid denaturation cornstarch, 5 parts of peony seed oil, 0.03 part of stevioside, 6 parts of maltose, 0.6 part of a conduit made of long bamboo water, fresh milk
17 parts.
The embodiment 4 of low fat and sugar moon cake wrapper
The low fat and sugar moon cake wrapper of the present embodiment, is mainly prepared from the following raw materials in parts by weight: wheat fine powder 80 part, day
Right 6 parts of inulin, 10 parts of Acid denaturation cornstarch, 6 parts of peony seed oil, 0.04 part of stevioside, 6 parts of maltose, 0.7 part of a conduit made of long bamboo water, fresh ox
18 parts of milk.
The embodiment 5 of low fat and sugar moon cake wrapper
The low fat and sugar moon cake wrapper of the present embodiment, is mainly prepared from the following raw materials in parts by weight: 100 parts of wheat fine powder,
It is natural 8 parts of inulin, 12 parts of Acid denaturation cornstarch, 8 parts of peony seed oil, 0.05 part of stevioside, 7 parts of maltose, 0.8 part of a conduit made of long bamboo water, fresh
22 parts of milk.
The embodiment 6 of low fat and sugar moon cake wrapper
The low fat and sugar moon cake wrapper of the present embodiment, is mainly prepared from the following raw materials in parts by weight: wheat fine powder 40 part, day
Right 2 parts of inulin, 5 parts of Acid denaturation cornstarch, 2 parts of peony seed oil, 0.02 part of stevioside, 5 parts of maltose, 0.7 part of a conduit made of long bamboo water, fresh milk
25 parts.
The embodiment 7 of low fat and sugar moon cake wrapper
The low fat and sugar moon cake wrapper of the present embodiment, is mainly prepared from the following raw materials in parts by weight: wheat fine powder 90 part, day
It is right 20 parts of inulin, 25 parts of Acid denaturation cornstarch, 10 parts of peony seed oil, 0.01 part of stevioside, 7 parts of maltose, 0.7 part of a conduit made of long bamboo water, fresh
20 parts of milk.
The embodiment 8 of low fat and sugar moon cake wrapper
The low fat and sugar moon cake wrapper of the present embodiment, is mainly prepared from the following raw materials in parts by weight: wheat fine powder 65 part, day
Right 15 parts of inulin, 12 parts of Acid denaturation cornstarch, 6 parts of peony seed oil, 0.02 part of stevioside, 5 parts of maltose, 0.5 part of a conduit made of long bamboo water, fresh ox
20 parts of milk.
The embodiment 1 of low fat and sugar moon cake
The low fat and sugar moon cake of the present embodiment, including moon cake wrapper and mooncake filling；Moon cake wrapper is the reality of low fat and sugar moon cake wrapper
Apply the low fat and sugar moon cake wrapper in example 1；Mooncake filling is mainly prepared from the following raw materials in parts by weight: 40 parts of RHIIZOMA DIOSCOREAE from Henan of China, jujube 16
Part, 7 parts of silver bar, 0.01 part of Sucralose.
The embodiment 2 of low fat and sugar moon cake
The low fat and sugar moon cake of the present embodiment, including moon cake wrapper and mooncake filling；Moon cake wrapper is the reality of low fat and sugar moon cake wrapper
Apply the low fat and sugar moon cake wrapper in example 2；Mooncake filling is mainly prepared from the following raw materials in parts by weight: 50 parts of RHIIZOMA DIOSCOREAE from Henan of China, jujube 18
Part, 8 parts of silver bar, 0.02 part of Sucralose.
The embodiment 3 of low fat and sugar moon cake
The low fat and sugar moon cake of the present embodiment, including moon cake wrapper and mooncake filling；Moon cake wrapper is the reality of low fat and sugar moon cake wrapper
Apply the low fat and sugar moon cake wrapper in example 3；Mooncake filling is mainly prepared from the following raw materials in parts by weight: 60 parts of RHIIZOMA DIOSCOREAE from Henan of China, jujube 20
Part, 9 parts of silver bar, 0.03 part of Sucralose.
The embodiment 4 of low fat and sugar moon cake
The low fat and sugar moon cake of the present embodiment, including moon cake wrapper and mooncake filling；Moon cake wrapper is the reality of low fat and sugar moon cake wrapper
Apply the low fat and sugar moon cake wrapper in example 4；Mooncake filling is mainly prepared from the following raw materials in parts by weight: 70 parts of RHIIZOMA DIOSCOREAE from Henan of China, jujube 22
Part, 10 parts of silver bar, 0.03 part of Sucralose.
The embodiment 5 of low fat and sugar moon cake
The low fat and sugar moon cake of the present embodiment, including moon cake wrapper and mooncake filling；Moon cake wrapper is the reality of low fat and sugar moon cake wrapper
Apply the low fat and sugar moon cake wrapper in example 5；Mooncake filling is mainly prepared from the following raw materials in parts by weight: 80 parts of RHIIZOMA DIOSCOREAE from Henan of China, jujube 24
Part, 12 parts of silver bar, 0.04 part of Sucralose.
The embodiment 6 of low fat and sugar moon cake
The low fat and sugar moon cake of the present embodiment, including moon cake wrapper and mooncake filling, moon cake wrapper are the reality of low fat and sugar moon cake wrapper
Apply the low fat and sugar moon cake wrapper in example 6；Mooncake filling is mainly prepared from the following raw materials in parts by weight: 100 parts of RHIIZOMA DIOSCOREAE from Henan of China, jujube 25
Part, 20 parts of silver bar, 0.04 part of Sucralose.
The embodiment 7 of low fat and sugar moon cake
The low fat and sugar moon cake of the present embodiment, including moon cake wrapper and mooncake filling；Moon cake wrapper is the reality of low fat and sugar moon cake wrapper
Apply the low fat and sugar moon cake wrapper in example 7；Mooncake filling is mainly prepared from the following raw materials in parts by weight: 30 parts of RHIIZOMA DIOSCOREAE from Henan of China, jujube 15
Part, 5 parts of silver bar, 0.01 part of Sucralose.
The embodiment 8 of low fat and sugar moon cake
The low fat and sugar moon cake of the present embodiment, including moon cake wrapper and mooncake filling；Moon cake wrapper is the reality of low fat and sugar moon cake wrapper
Apply the low fat and sugar moon cake wrapper in example 8；Mooncake filling is mainly prepared from the following raw materials in parts by weight: 65 parts of RHIIZOMA DIOSCOREAE from Henan of China, jujube 18
Part, 13 parts of silver bar, 0.02 part of Sucralose.
The embodiment 9 of low fat and sugar moon cake
The low fat and sugar moon cake of the present embodiment, including moon cake wrapper and mooncake filling；Moon cake wrapper is mainly by following parts by weight
Raw material is made: 100 parts of wheat fine powder, 8 parts of natural inulin, 12 parts of Acid denaturation cornstarch, 8 parts of peony seed oil, stevioside 0.05
Part, 7 parts of maltose, 0.8 part of a conduit made of long bamboo water, 22 parts of fresh milk；Mooncake filling is mainly prepared from the following raw materials in parts by weight: RHIIZOMA DIOSCOREAE from Henan of China 80
Part, 24 parts of jujube, 15 parts of silver bar, 0.04 part of Sucralose.
The embodiment 1 of the preparation method of low fat and sugar moon cake
The preparation method of the low fat and sugar moon cake of the present embodiment, comprising the following steps:
1) it prepares cake skin: wheat fine powder is uniformly mixed with natural inulin, then by stevioside, peony seed oil, Jian Shui, fresh ox
Milk, Acid denaturation cornstarch and maltose are added, and after mixing and face, face stands 1h after becoming reconciled；
2) prepare fillings: RHIIZOMA DIOSCOREAE from Henan of China and Xinzheng jujube are cleaned up, cook mashing after RHIIZOMA DIOSCOREAE from Henan of China peeling and Chinese yam mud is made
It is spare, while jujube paste is made in jujube, then claim silver bar and Sucralose, by their fillingss processed after mixing；
3) it weighs and divides equally: ready dough and fillings are divided equally；
4) it forming: the dough weighed up and fillings is kneaded into spheroidal respectively, dough is pressed into cake, fillings is put into wherein,
It is equably encased from surrounding again.The dough wrapped is kneaded into smooth ball and is fitted into mold that (mold dries in the air using preceding cleaning up
It is dry, then paint one layer of oil), it firmly presses, keeps centre slightly concave, molding moon cake is finally poured on baking tray (baking tray first brushes one layer of oil)
On；
5) toast: first by molding moon cake put into preheated 180 DEG C of oven it is roasted to moon cake decorative pattern sizing (about
10min), it takes out and paints yolk water on surface, brush two layers (only brush surface, side is not brushed), then put oven into, fire is transferred to
It bakes to cake skin for 150 DEG C and uniformly paints (about 12min).
6) cooling packing: the moon cake after coming out of the stove is packed after thoroughly cooling down, and the presence to prevent hot gas after packaging influences product
Flavor and product is caused to go mouldy.
The embodiment 2 of the preparation method of low fat and sugar moon cake
The area of the embodiment 1 of the preparation method of the preparation method and low fat and sugar moon cake of the low fat and sugar moon cake of the present embodiment
Be not only that: the temperature of oven is 180 DEG C, and the time of baking is 15min.
The embodiment 3 of the preparation method of low fat and sugar moon cake
The area of the embodiment 1 of the preparation method of the preparation method and low fat and sugar moon cake of the low fat and sugar moon cake of the present embodiment
Be not only that: the temperature of oven is 220 DEG C, and the time of baking is 8min.
Low fat and sugar moon cake in the Examples 1 to 9 of low fat and sugar moon cake can use the system of above-mentioned low fat and sugar moon cake
It is prepared by any one method in the Examples 1 to 3 of Preparation Method.
Comparative example 1
The moon cake of comparative example 1 includes moon cake wrapper and mooncake filling, and moon cake wrapper is mainly made of raw material from the following weight: wheat
100 parts of fine powder, 10 parts of natural inulin, 12 parts of Acid denaturation cornstarch, 8 parts of peony seed oil, 0.05 part of stevioside, 7 parts of maltose, an a conduit made of long bamboo
0.8 part of water, 22 parts of fresh milk；Mooncake filling is mainly made of raw material from the following weight: 80 parts of RHIIZOMA DIOSCOREAE from Henan of China, 24 parts of jujube, trichlorine
0.04 part of sucrose.Method of the preparation method of the moon cake of this comparative example referring to the embodiment 1 of the preparation method of low fat and sugar moon cake
It is prepared.
Comparative example 2
The moon cake of comparative example 2 includes moon cake wrapper and mooncake filling, and moon cake wrapper is mainly prepared from the following raw materials in parts by weight: small
It is 100 parts of malt extract powder, 12 parts of Acid denaturation cornstarch, 8 parts of peony seed oil, 0.05 part of stevioside, 7 parts of maltose, 0.8 part of a conduit made of long bamboo water, fresh
22 parts of milk；Mooncake filling is made of the raw material of following parts by weight, raw material are as follows: 80 parts of RHIIZOMA DIOSCOREAE from Henan of China, 24 parts of jujube, 15 parts of silver bar, three
0.04 part of chlorine sucrose.Side of the preparation method of the moon cake of this comparative example referring to the embodiment 1 of the preparation method of low fat and sugar moon cake
It is prepared by method.
Comparative example 3
The moon cake of comparative example 3 is excellent suitable jujube paste filling moon cake, and ingredient: flour, soft white sugar, drinking water, soybean oil, takes off jujube
Hydroacetic acid sodium.
Comparative example 4
The moon cake of comparative example 4 be excellent suitable sweetened bean paste stuffing moon cake, ingredient: flour, red bean, soft white sugar, drinking water, soybean oil,
Dehydroactic acid sodium.
Comparative example 5
The moon cake of comparative example 5 be excellent suitable 5 benevolence filling moon cakes, ingredient: flour, walnut kernel, shelled sesame, shelled peanut, shelled melon seed,
Grape benevolence, green-red shred made of orange peel, soft white sugar, syrup, soybean oil, drinking water.
Comparative example 6
The moon cake of comparative example 6 includes moon cake wrapper and mooncake filling, and moon cake wrapper is mainly made of raw material from the following weight: wheat
100 parts of fine powder, 10 parts of natural inulin, 12 parts of Acid denaturation cornstarch, 8 parts of peony seed oil, 0.05 part of stevioside, 7 parts of maltose, an a conduit made of long bamboo
0.8 part of water, 22 parts of fresh milk；Mooncake filling is mainly made of raw material from the following weight: 80 parts of RHIIZOMA DIOSCOREAE from Henan of China, 24 parts of jujube, white sand
24 parts of sugar.The preparation method of the moon cake of this comparative example is carried out referring to the method for the embodiment 1 of the preparation method of low fat and sugar moon cake
Preparation, difference are:
Step 2) prepares fillings: RHIIZOMA DIOSCOREAE from Henan of China and Xinzheng jujube being cleaned up, mashing is cooked after RHIIZOMA DIOSCOREAE from Henan of China peeling and mountain is made
Medicine puree is spare, while jujube paste is made in jujube, then take white granulated sugar, and fillings is made in they after mixing.
Comparative example 7
The moon cake of comparative example 7 includes moon cake wrapper and mooncake filling, and moon cake wrapper is mainly made of raw material from the following weight: wheat
100 parts of fine powder, 10 parts of natural inulin, 12 parts of soybean oil, 8 parts of peony seed oil, 0.05 part of stevioside, 7 parts of maltose, 0.8 part of a conduit made of long bamboo water,
22 parts of fresh milk；Mooncake filling is mainly made of raw material from the following weight: 80 parts of RHIIZOMA DIOSCOREAE from Henan of China, 24 parts of jujube, Sucralose 0.04
Part.The preparation method of the moon cake of this comparative example is prepared referring to the method for the embodiment 1 of the preparation method of low fat and sugar moon cake,
Difference is:
Prepare cake skin in step 1): wheat fine powder be uniformly mixed with soybean oil, then by stevioside, peony seed oil, Jian Shui,
Fresh milk, Acid denaturation cornstarch and maltose are added, and after mixing and face, face stands 1h after becoming reconciled；
Prepare fillings in step 2): RHIIZOMA DIOSCOREAE from Henan of China and Xinzheng jujube are cleaned up, cooks mashing after RHIIZOMA DIOSCOREAE from Henan of China peeling and be made
Chinese yam mud is spare, while jujube paste is made in jujube, then take Sucralose, and fillings is made in they after mixing.
Experimental example 1
This experimental example is probiotics experiment: selecting healthy mice 80, is randomly divided into 8 groups (every group 10).Each experimental group
Mouse distinguish stomach-filling tested material (Examples 1 to 3 of low fat and sugar moon cake, 9 and comparative example 1~7 moon cake).In stomach-filling the 14th
It, sterile collection fresh excrement sample 0.1-0.4g is put into dry sterilization bottle after weighing, with 1:100 ratio, adds sterile water, be made
Uniform suspension, then successively 10 times be incremented by be diluted to a series of different dilutions containing bacterium solution to 109, sample dilution is completed in 4h
Processing.According to preliminary result, 3 suitable bacterium solution dilutions are selected, take 1ml respectively, on Yu Gexuan culture medium, each dilution
Degree sets two repetitions.After bacterium colony is grown, 2 kinds of intestinal floras are analyzed, as a result with the logarithm of the bacterium colony in every gram of excrement
Indicate (log10nCFU/g).2 kinds of bacterium count after Anaerobic culturel 48h under the conditions of 37 DEG C.The identification technology method of two kinds of bacterium:
Bacillus acidi lactici is the bacterium colony of microscopy G+, form rule；Bifidobacterium is microscopy G+, the irregular bacterium colony of form.As a result such as 1 institute of table
Show.
1 probiotics experimental result of table
The heat that experimental result can be seen that embodiment moon cake is significantly lower than commercially available three kinds of moon cakes, every 100g moon cake
Sugared heat low 88%-94%, the low 83%-57% of oily heat；Bifidobacterium and Bacillus acidi lactici counting can from mouse intestinal
Out, moon cake of the invention has apparent growth promoting function to probiotics compared with commercially available moon cake, from comparative example 1~2 and embodiment
1~3 comparison is it can be seen that inulin and silver bar in the present invention have synergistic effect in terms of the growth for promoting probiotics.
Experimental example 2
Subjective appreciation is carried out to low fat and sugar moon cake:
Moon cake is formulated according to the texture profile method in subjective appreciation with reference to GB/T 19855-2015 " moon cake "
Sensory evaluation scores detailed rules and regulations, are shown in Table 2.The moon cake of different ratios of raw materials is numbered, is randomly placed, sensory evaluation group member one is asked
One observation is tasted and marking.
A: the low fat and sugar moon cake sample in the embodiment 1 of low fat and sugar moon cake of the invention；
B: the low fat and sugar moon cake sample in the embodiment 2 of low fat and sugar moon cake of the invention；
C: the Xinghualou Moon red bean paste moon cake of random sampling in the market, ingredient: red bean, white granulated sugar, vegetable oil, wheat flour, egg,
Drinking water.
D: the old ancient cooking vessel Feng Wuren moon cake of random sampling in the market, ingredient: wheat flour, fructose syrup, honey, soft white sugar, plant
Object oil, sesame oil, sunflower kernel, watermelon benevolence, sugar sweet-scented osmanthus, drinking water, egg, SEMEN PINI KORAIENSIS, walnut kernel, food additives.
The sensory evaluation detailed rules and regulations of 2 moon cake of table
The Analyses Methods for Sensory Evaluation Results of 3 moon cake of table
As can be seen from Table 3, low fat and sugar moon cake of the invention scoring is higher than the scoring of commercially available moon cake.
In conclusion the low fat and sugar moon cake rich in dietary fiber of the invention, natural in color, clean mark, mouthfeel are sliding
Moisten non-greasy, sweet and dilitious, flavor is long, meets the needs of the public.
Claims (9)
1. a kind of low fat and sugar moon cake wrapper, it is characterised in that: be mainly made of the raw material of Jian Shui and following parts by weight: flour
40-100 parts, inulin 2-20 parts natural, 5-25 parts of Acid denaturation cornstarch, 2-10 parts of peony seed oil, stevioside 0.01-0.05
Part, 4-7 parts of maltose, 15-25 parts of fresh milk.
2. low fat and sugar moon cake wrapper according to claim 1, it is characterised in that: mainly by Jian Shui and following parts by weight
Raw material is made: 40-70 parts of flour, inulin 2-20 parts natural, 10-20 parts of Acid denaturation cornstarch, 2-10 parts of peony seed oil, stevia rebaudianum
0.01-0.03 parts sugared, 4-6 parts of maltose, 15-25 parts of fresh milk.
3. low fat and sugar moon cake wrapper according to claim 1 or 2, it is characterised in that: the natural inulin, Acid denaturation corn
The mass ratio of starch and peony seed oil is 5:4:2.
4. a kind of low fat and sugar moon cake, including moon cake wrapper and mooncake filling, it is characterised in that: the moon cake wrapper mainly by Jian Shui and with
The raw material of lower parts by weight is made: 40-100 parts of flour, inulin 2-20 parts natural, 5-25 parts of Acid denaturation cornstarch, peony seeds
2-10 parts oily, 0.01-0.05 parts of stevioside, 4-7 parts of maltose, 15-25 parts of fresh milk.
5. low fat and sugar moon cake according to claim 4, it is characterised in that: the mooncake filling is mainly by following parts by weight
Raw material be made: 30-100 parts of RHIIZOMA DIOSCOREAE from Henan of China, 15-25 parts of jujube, 5-20 parts of silver bar, 0.01-0.04 parts of Sucralose.
6. low fat and sugar moon cake according to claim 5, it is characterised in that: the mooncake filling is mainly by following parts by weight
Raw material be made: 65 parts of RHIIZOMA DIOSCOREAE from Henan of China, 18 parts of jujube, 13 parts of silver bar, 0.02 part of Sucralose.
7. a kind of preparation method of low fat and sugar moon cake as claimed in claim 4, it is characterised in that: the following steps are included:
1) moon cake wrapper and mooncake filling are prepared: by flour, natural inulin, Acid denaturation cornstarch, peony seed oil, stevioside, maltose,
Jian Shui, fresh milk mix, and moon cake wrapper is made；
2) it forms: mooncake filling is packed in moon cake wrapper, form；
3) it toasts: will be toasted after the sizing of molding moon cake, obtain low fat and sugar moon cake.
8. the preparation method of low fat and sugar moon cake according to claim 7, it is characterised in that: the preparation side of the mooncake filling
Then method is mixed with silver bar, Sucralose, moon cake is made the following steps are included: Chinese yam mud and jujube paste is made in RHIIZOMA DIOSCOREAE from Henan of China, jujube
Filling；RHIIZOMA DIOSCOREAE from Henan of China, jujube, silver bar and Sucralose mass ratio be 30-100:15-25:5-20:0.01-0.04.
9. the preparation method of low fat and sugar moon cake according to claim 7, it is characterised in that: the temperature of the baking is
180-220 DEG C, time 8-15min.
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| CN111213699A (en) * | 2020-01-11 | 2020-06-02 | 梅州市农业科学院(广东省(梅州)区域性农业试验中心、广东省农业科学院梅州分院) | Moringa oleifera mooncake and making method thereof |
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| CN111213699A (en) * | 2020-01-11 | 2020-06-02 | 梅州市农业科学院(广东省(梅州)区域性农业试验中心、广东省农业科学院梅州分院) | Moringa oleifera mooncake and making method thereof |
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