CN110613009A - Method for making moon cake rich in plant dietary fiber - Google Patents
Method for making moon cake rich in plant dietary fiber Download PDFInfo
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- CN110613009A CN110613009A CN201810635566.XA CN201810635566A CN110613009A CN 110613009 A CN110613009 A CN 110613009A CN 201810635566 A CN201810635566 A CN 201810635566A CN 110613009 A CN110613009 A CN 110613009A
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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
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
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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
- A21D2/36—Vegetable material
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Abstract
The invention discloses a method for making mooncakes rich in plant dietary fibers, which comprises the steps of treating bran at high temperature and high pressure to improve the taste of the bran and increase the content of soluble dietary fibers, adding superfine powder obtained after high temperature and high pressure treatment into wheat flour according to the proportion that the bran powder accounts for ~ 20% of the mixed powder by mass, and adding the bran powder into mooncake stuffing according to the proportion that the bran powder accounts for ~ 10% of the mixed mooncake stuffing to prepare the mooncakes rich in plant dietary fibers.
Description
Technical Field
The invention relates to a method for making a mooncake rich in plant dietary fibers, and belongs to the technical field of food processing.
Background
The moon cake is a long-standing Chinese traditional snack, is deeply popular with Chinese people, is a special food in traditional festivals, is round and round in shape, is eaten together, and is a necessary food in the middle and autumn festival. However, the traditional moon cake has high sugar and oil content, and is easy to cause the problems of hypertension, hyperlipidemia, heart disease and the like after being eaten frequently. At present, the food sold in the market contains less dietary fiber, and even the food containing the dietary fiber has rough mouthfeel.
Corn bran, oat bran, barley bran, buckwheat bran, rye bran, sorghum seed coat, millet seed coat, corn seed coat and the like all contain rich dietary fibers. If the wheat bran can be added into flour to prepare dumpling wrappers, the situation that the wheat bran is used as feed for a long time in China is changed, and the dumpling wrappers have high economic and social benefits. Therefore, if people can grasp the psychology and the opportunity, high-quality high-fiber products are actively developed, so that the social value and the economic value of the high-quality high-fiber products can be realized.
At the present stage, the preparation method of the moon cake rich in the plant dietary fibers is only limited by adding the dietary fibers and the modifying agent, and the modification treatment is not carried out on the dietary fibers. Chinese patent CN 106720097A discloses a coarse grain moon cake and a manufacturing method thereof, Chinese patent CN 101061811A discloses a high fiber moon cake and a production method thereof, and Chinese patent CN 103988869A discloses a novel coarse dietary fiber health care moon cake and a production method thereof, and the problems of palatability and indigestibility of coarse cereals cannot be solved only by adding a modifier or a puffing technology to improve the taste of wheat bran.
The cooking of the plant fiber raw material aims to destroy the compact structure of plant cell walls, reduce the roughness of the fiber, increase the content of soluble dietary fiber and improve the mouthfeel. The invention adopts high-temperature high-pressure treatment technology to treat the bran raw material, and the raw material is treated by high-temperature high-pressure steam, so that the cells of the raw material can be broken, the structure can be damaged, and the subsequent processing treatment is convenient. Test data show that the granularity of the raw materials can be obviously reduced and the content of soluble dietary fiber can be increased by treating the plant fiber with high-temperature and high-pressure steam, in addition, the Maillard reaction of the raw materials is promoted by treating the plant fiber with high-temperature and high-pressure steam, the natural flavor of the raw materials is increased, compared with the method for cooking the raw materials by extrusion and expansion, the raw materials after steam treatment are combined with water and cannot be separated, and the product is not easy to get inflamed after being dried. The processed bran powder is added into the moon cake stuffing of the wheat flour powder box to prepare the moon cake, so that the content of dietary fiber in the moon cake is increased, the mouth feel is fine and smooth, and the moon cake is suitable for more people to eat.
Disclosure of Invention
The invention aims to improve the taste of wheat bran by high temperature and high pressure and improve the utilization rate of the wheat bran, and firstly, the unsuitable taste of the wheat bran is improved by utilizing a high-temperature treatment mode, and the phytic acid content is reduced; secondly, the moon cake contains more dietary fibers, so that the content of the dietary fibers in the moon cake is improved, and the greasy taste and the sugar content of the moon cake are reduced.
The technical scheme includes that (1) the moon cake skin is made by adding ~ 20% of high-temperature and high-pressure processed bran powder by mass of 1% of mixed powder and adding a proper amount of invert syrup, alkaline water and edible oil, and (2) the moon cake stuffing is made by adding ~ 10% of high-temperature and high-pressure processed bran powder by mass of mixed moon cake stuffing.
The preparation method of the moon cake rich in the bran dietary fiber in the scheme comprises the following steps:
(1) the raw material treatment comprises soaking bran raw material for 20min ~ 12h, placing into a steam tank, introducing saturated steam under 0.2MPa ~ 1.2.2 MPa for 1min ~ 10 min.
(2) And (3) drying, namely collecting the sample after high-temperature and high-pressure treatment, drying in an oven at the temperature of 45 ℃ of ~ 60 ℃, and reducing the water content of the dried raw material to 3% of ~ 14%.
(3) Crushing the dried bran by using a universal crusher and a jet mill, wherein the specific milling process comprises the steps of crushing by using the universal crusher, and feeding crushed particles obtained by using the universal crusher into the jet mill for crushing again to obtain 150-mesh ~ 200-mesh ultrafine powder.
(4) Mixing, namely adding bran powder into the wheat flour, wherein the bran powder accounts for ~ 20 percent of the mixed powder moon cake wrapper, and the bran powder accounts for ~ 10 percent of the mixed moon cake stuffing by mass.
(5) Preparing the bran moon cake skin: pouring a proper amount of invert syrup into a stainless steel basin, adding a proper amount of alkaline water, uniformly stirring, adding a proper amount of edible oil, uniformly stirring, sieving the mixed powder, stirring until no dry powder exists, kneading the powder into a dough by hands, wrapping the dough by a preservative film, and fermenting for 1 hour.
(6) Making of the bran moon cake stuffing: sieving appropriate amount of bran powder into the moon cake stuffing, stirring well, and kneading into uniform small ball.
(7) Molding: taking a moon cake skin, pressing the moon cake skin into a round shape with uniform thickness by hand, putting stuffing in the middle of the skin, pushing the moon cake skin to the middle by a first web in the middle of a thumb and a forefinger until the moon cake skin is completely wrapped and closed, and pressing the moon cake skin into a moon cake blank by a moon cake die.
(8) Baking at 150 deg.C ~ 170 deg.C in an oven, baking the moon cake in the oven for 10min ~ 20min, cooling, and standing for 2 days.
The advantages and the characteristics of the invention are as follows:
the invention provides a method for making a mooncake rich in bran dietary fiber, which is apricot yellow and has non-greasy taste. The food is helpful for reducing blood fat, reducing weight, and preventing obesity.
The invention provides a method for making a mooncake rich in bran dietary fiber, which has the following advantages: firstly, the uncomfortable taste of the wheat bran is improved by utilizing a high-temperature treatment mode, and the content of phytic acid is reduced; secondly, the moon cake contains more dietary fibers, so that the content of the dietary fibers in the moon cake is improved, and the greasy taste and the sugar content of the moon cake are reduced.
Detailed Description
Example 1
The specific preparation method of the moon cake rich in the bran dietary fiber comprises the following steps:
(1) raw material treatment: weighing 1kg of wheat bran raw material, soaking the wheat bran raw material for 0.5h, putting the soaked wheat bran raw material into a steam tank, and introducing saturated steam under the pressure of 0.6MPa for 3 min.
(2) Drying: and collecting the sample after high-temperature and high-pressure treatment, and drying in an oven at the temperature of 60 ℃ for 3h to obtain the sample with the water content of 5%.
(3) Pulverizing, placing dried testa Tritici in universal pulverizer to primarily pulverize, and feeding the coarse powder obtained from universal pulverizer into jet mill to pulverize again to obtain 150 mesh ~ 200 mesh micropowder.
(4) Mixing: wheat bran powder is added to wheat flour. The 150-mesh bran powder accounts for 10% of the moon cake wrapper of the mixed powder, and the wheat bran powder is added according to 2% of the mass of the moon cake stuffing.
(5) Preparing the bran moon cake skin: pouring 65g of the conversion syrup into a stainless steel basin, adding 4g of alkaline water, uniformly stirring, adding 15g of edible oil, uniformly stirring, 135g of wheat flour and 15g of wheat bran powder, sieving 150g of mixed powder, stirring until no dry powder exists, kneading into balls by hands, wrapping by a preservative film, and fermenting for 1 h.
(6) Making of the bran moon cake stuffing: sieving 0.6g wheat bran powder into 29.4g moon cake stuffing, stirring 30g wheat bran moon cake stuffing uniformly, and kneading into uniform small balls.
(7) Molding: and (3) pressing 20g of moon cake skin into a round shape with uniform thickness by hand, putting 30g of stuffing in the middle of the wrapper, pushing the moon cake skin towards the middle by a first web in the middle of a thumb and a forefinger until the moon cake skin is completely wrapped and closed, and pressing the moon cake skin into a moon cake blank by a moon cake die.
(8) Baking: preheating in oven at 160 deg.C for 2min, and baking for 20 min. The baked moon cake can be eaten after being placed for 2 days after being cooled.
Example 2
(1) Raw material treatment: weighing 2.5kg of corn seed coat raw material, soaking the corn seed coat raw material for 1.5h, putting the corn seed coat raw material into a steam tank, and introducing saturated steam under the pressure of 1.0MPa for 8 min.
(2) Drying: and collecting the sample after high-temperature and high-pressure treatment, and drying in an oven at 55 ℃ for 2.5h, wherein the water content is 8%.
(3) Pulverizing, placing dried testa Maydis in universal pulverizer, primarily pulverizing, and pulverizing the coarse powder obtained by universal pulverizer into jet mill to obtain 150 mesh ~ 200 mesh micropowder.
(4) Mixing: adding the corn seed coat powder into the wheat flour. The 200-mesh corn bran powder accounts for 8% of the moon cake wrapper of the mixed powder, and the corn bran powder is added according to 1% of the mass of the moon cake stuffing.
(5) Preparing the bran moon cake skin: pouring 65g of the invert syrup into a stainless steel basin, adding 4g of alkaline water, uniformly stirring, adding 15g of edible oil, uniformly stirring, 138g of wheat flour and 12g of corn bran powder, sieving 150g of mixed powder, stirring until no dry powder exists, kneading into balls by hands, wrapping by a preservative film, and fermenting for 1 hour.
(6) Making of the bran moon cake stuffing: sieving 0.3g of corn bran powder into 29.7g of moon cake stuffing, stirring 30g of the wheat bran moon cake stuffing uniformly, and rubbing into uniform small balls.
(7) Molding: and (3) pressing 20g of moon cake skin into a round shape with uniform thickness by hand, putting 30g of stuffing in the middle of the wrapper, pushing the moon cake skin towards the middle by a first web in the middle of a thumb and a forefinger until the moon cake skin is completely wrapped and closed, and pressing the moon cake skin into a moon cake blank by a moon cake die.
(8) Baking: preheating in oven at 150 deg.C for 2min, and baking for 25 min. The baked moon cake can be eaten after being placed for 2 days after being cooled.
Example 3
(1) Raw material treatment: weighing 1.2kg of barley bran raw material, soaking the barley bran raw material for 0.5h, putting the barley bran raw material into a steam tank, and introducing saturated steam under the pressure of 0.6MPa for 5 min.
(2) Drying: and collecting the sample after high-temperature and high-pressure treatment, and drying in an oven at the temperature of 60 ℃ for 2h to obtain the sample with the water content of 6%.
(3) Pulverizing, placing dried testa Tritici in universal pulverizer to primarily pulverize, and feeding the coarse powder obtained from universal pulverizer into jet mill to pulverize again to obtain 150 mesh ~ 200 mesh micropowder.
(4) Mixing: adding barley bran powder to wheat flour. The 160-mesh barley bran powder accounts for 5% of the moon cake wrapper of the mixed powder, and the barley bran powder is added according to 3% of the mass of the moon cake stuffing.
(5) Preparing the bran moon cake skin: pouring 65g of the invert syrup into a stainless steel basin, adding 4g of alkaline water, uniformly stirring, adding 15g of edible oil, uniformly stirring, adding 142.5g of wheat flour and 7.5g of barley bran powder, sieving 150g of mixed powder, stirring until no dry powder exists, kneading into balls by hands, wrapping with a preservative film, and fermenting for 1 h.
(6) Making of the bran moon cake stuffing: sieving 0.9g of barley bran powder into 29.1g of moon cake stuffing, stirring 30g of the wheat bran moon cake stuffing uniformly, and kneading into uniform small balls.
(7) Molding: and (3) pressing 20g of moon cake skin into a round shape with uniform thickness by hand, putting 30g of stuffing in the middle of the wrapper, pushing the moon cake skin towards the middle by a first web in the middle of a thumb and a forefinger until the moon cake skin is completely wrapped and closed, and pressing the moon cake skin into a moon cake blank by a moon cake die.
(8) Baking: preheating at 165 deg.C for 2min in oven, baking for 20min, cooling, and standing for 2 days.
Example 4
(1) Raw material treatment: weighing 3kg of oat bran raw material, soaking the oat bran raw material for 1h, putting the oat bran raw material into a steam tank, introducing saturated steam, wherein the pressure is 0.8MPa, and the time is 4 min.
(2) Drying: and collecting the sample after high-temperature and high-pressure treatment, and drying in an oven at 45 ℃ for 3h to obtain a water content of 3%.
(3) Pulverizing, placing dried oat bran into universal pulverizer to primarily pulverize, and feeding the coarse powder obtained by universal pulverizer into jet mill to pulverize again to obtain 150 mesh ~ 200 mesh ultrafine powder.
(4) Mixing: oat bran flour is added to wheat flour. The 180-mesh oat bran powder accounts for 6% of the moon cake wrapper of the mixed powder, and the oat bran powder is added according to 5% of the mass of the moon cake stuffing.
(5) Preparing the bran moon cake skin: pouring 65g of the conversion syrup into a stainless steel basin, adding 4g of alkaline water, uniformly stirring, adding 15g of edible oil, uniformly stirring, 141g of wheat flour and 9g of oat bran powder, sieving 150g of mixed powder, stirring until no dry powder exists, kneading into a dough by hands, wrapping with a preservative film, and fermenting for 1 h.
(6) Making of the bran moon cake stuffing: sieving 1.5g oat bran powder into 28.5g moon cake stuffing, stirring 30g of the moon cake stuffing uniformly, and kneading into uniform small balls.
(7) Molding: and (3) pressing 20g of moon cake skin into a round shape with uniform thickness by hand, putting 30g of stuffing in the middle of the wrapper, pushing the moon cake skin towards the middle by a first web in the middle of a thumb and a forefinger until the moon cake skin is completely wrapped and closed, and pressing the moon cake skin into a moon cake blank by a moon cake die.
(8) Baking: preheating at 170 deg.C for 2min, baking for 10min, cooling, and standing for 2 days.
Example 5
(1) Raw material treatment: weighing 2.8kg of buckwheat bran raw material, soaking the buckwheat bran raw material for 6h, putting the buckwheat bran raw material into a steam tank, and introducing saturated steam under the pressure of 0.2MPa for 6 min.
(2) Drying: and collecting the sample after high-temperature and high-pressure treatment, and drying in an oven at 50 ℃ for 2.5h, wherein the water content is 10%.
(3) Pulverizing, placing dried testa Fagopyri Esculenti in universal pulverizer to primarily pulverize, and feeding the coarse powder obtained from universal pulverizer into jet mill to pulverize again to obtain 150 mesh ~ 200 mesh micropowder.
(4) Mixing: adding buckwheat bran powder into wheat flour. The 170-mesh buckwheat bran powder accounts for 3% of the moon cake wrapper of the mixed powder, and the buckwheat bran powder is added according to 6% of the mass of the moon cake stuffing.
(5) Preparing the bran moon cake skin: pouring 65g of the invert syrup into a stainless steel basin, adding 4g of alkaline water, uniformly stirring, adding 15g of edible oil, uniformly stirring, 145.5g of wheat flour and 4.5g of buckwheat bran powder, sieving 150g of mixed powder, stirring until no dry powder exists, kneading into a dough by hands, wrapping with a preservative film, and fermenting for 1 h.
(6) Making of the bran moon cake stuffing: sieving 1.8g of buckwheat bran flour into 28.2g of moon cake stuffing, stirring 30g of the wheat bran moon cake stuffing uniformly, and rubbing into uniform small balls.
(7) Molding: and (3) pressing 20g of moon cake skin into a round shape with uniform thickness by hand, putting 30g of stuffing in the middle of the wrapper, pushing the moon cake skin towards the middle by a first web in the middle of a thumb and a forefinger until the moon cake skin is completely wrapped and closed, and pressing the moon cake skin into a moon cake blank by a moon cake die.
(8) Baking: preheating at 155 deg.C for 2min in an oven, baking for 18min, cooling, and standing for 2 days.
Example 6
(1) Raw material treatment: weighing 1.2kg of rye bran raw material, soaking the rye bran raw material for 8h, placing into a steam tank, introducing saturated steam under 0.4MPa for 7 min.
(2) Drying: and collecting the sample after high-temperature and high-pressure treatment, and drying in an oven at 58 ℃ for 1.7h, wherein the water content is 14%.
(3) Pulverizing, placing dried rye bran into universal pulverizer, primarily pulverizing, and delivering coarse powder obtained from universal pulverizer into jet mill for pulverizing again to obtain 150 mesh ~ 200 mesh micropowder.
(4) Mixing: rye bran powder is added to wheat flour. The 170-mesh rye bran powder accounts for 12% of the mooncake crust of the mixed powder, and the rye bran powder is added according to 4% of the mixed mooncake stuffing.
(5) Preparing the bran moon cake skin: pouring 65g of the invert syrup into a stainless steel basin, adding 4g of alkaline water, uniformly stirring, adding 15g of edible oil, uniformly stirring, 132g of wheat flour and 18g of rye bran powder, sieving 150g of mixed powder, stirring until no dry powder exists, kneading into balls by hands, wrapping by a preservative film, and fermenting for 1 h.
(6) Making of the bran moon cake stuffing: sieving 1.2g rye bran powder into 28.8g moon cake stuffing, stirring 30g wheat bran moon cake stuffing uniformly, and kneading into uniform small balls.
(7) Molding: and (3) pressing 20g of moon cake skin into a round shape with uniform thickness by hand, putting 30g of stuffing in the middle of the wrapper, pushing the moon cake skin towards the middle by a first web in the middle of a thumb and a forefinger until the moon cake skin is completely wrapped and closed, and pressing the moon cake skin into a moon cake blank by a moon cake die.
(8) Baking: preheating at 165 deg.C for 2min in oven, baking for 15min, cooling, and standing for 2 days.
Example 7
(1) Raw material treatment: weighing 3kg of sorghum seed coat raw material, soaking the sorghum seed coat raw material for 12h, putting the sorghum seed coat raw material into a steam tank, and introducing saturated steam under the pressure of 0.7MPa for 10 min.
(2) Drying: and collecting the sample after high-temperature and high-pressure treatment, and drying in an oven at 53 ℃ for 2.8h, wherein the water content is 12%.
(3) Pulverizing, placing dried testa sorghum in a universal pulverizer to primarily pulverize, and feeding the coarse powder obtained from the universal pulverizer into a jet mill to pulverize again to obtain 150 mesh ~ 200 mesh ultrafine powder.
(4) Mixing: adding sorghum seed coat powder into wheat flour. 150-mesh sorghum seed husk powder accounts for 1% of the mixed powder moon cake husk, and sorghum seed husk powder accounts for 8% of the mass of the mixed moon cake stuffing.
(5) Preparing the bran moon cake skin: pouring 65g of the invert syrup into a stainless steel basin, adding 4g of alkaline water, uniformly stirring, adding 15g of edible oil, uniformly stirring, 148.5g of wheat flour and 1.5g of sorghum seed hull powder, sieving 150g of mixed powder, stirring until no dry powder exists, kneading into a dough by hands, wrapping with a preservative film, and fermenting for 1 h.
(6) Making of the bran moon cake stuffing: sieving 2.4g of sorghum seed coat powder into 27.6g of moon cake stuffing, stirring 30g of the wheat seed coat moon cake stuffing uniformly, and rubbing into uniform small balls.
(7) Molding: and (3) pressing 20g of moon cake skin into a round shape with uniform thickness by hand, putting 30g of stuffing in the middle of the wrapper, pushing the moon cake skin towards the middle by a first web in the middle of a thumb and a forefinger until the moon cake skin is completely wrapped and closed, and pressing the moon cake skin into a moon cake blank by a moon cake die.
(8) Baking: preheating in oven at 150 deg.C for 2min, baking for 30min, cooling, and standing for 2 days.
Example 8
(1) Raw material treatment: weighing 5kg of millet seed coat raw material, soaking the millet seed coat raw material for 8h, putting the millet seed coat raw material into a steam tank, and introducing saturated steam under the pressure of 1.2MPa for 1 min.
(2) Drying: and collecting the sample after high-temperature and high-pressure treatment, and drying in an oven at the temperature of 60 ℃ for 2.4h to obtain the sample with the water content of 9%.
(3) Pulverizing, placing dried testa Setariae in universal pulverizer to primarily pulverize, and feeding coarse powder obtained from universal pulverizer into jet mill to pulverize again to obtain 150 mesh ~ 200 mesh micropowder.
(4) Mixing: the millet seed husk powder is added into wheat flour. The 180-mesh millet seed skin powder accounts for 20% of the moon cake skin of the mixed powder, and the millet seed powder is added according to 10% of the mass of the moon cake stuffing.
(5) Preparing the bran moon cake skin: pouring 65g of the invert syrup into a stainless steel basin, adding 4g of alkaline water, uniformly stirring, adding 15g of edible oil, uniformly stirring, 120g of wheat flour and 30g of millet hull powder, sieving 150g of mixed powder, stirring until no dry powder exists, kneading into a dough by hands, wrapping with a preservative film, and fermenting for 1 h.
(6) Making of the bran moon cake stuffing: and 3g of millet bran flour is sieved into 27g of moon cake stuffing, and 30g of the wheat bran moon cake stuffing is stirred uniformly and then is kneaded into uniform small balls.
(7) Molding: and (3) pressing 20g of moon cake skin into a round shape with uniform thickness by hand, putting 30g of stuffing in the middle of the wrapper, pushing the moon cake skin towards the middle by a first web in the middle of a thumb and a forefinger until the moon cake skin is completely wrapped and closed, and pressing the moon cake skin into a moon cake blank by a moon cake die.
(8) Baking: preheating in oven at 150 deg.C for 2min, baking for 25min, cooling, and standing for 2 days.
The above embodiments are merely illustrative of the inventive arrangements of the present technology and are not limiting; while the invention has been particularly shown and described with reference to the foregoing embodiments, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the scope of the invention encompassed by the appended claims.
Claims (7)
1. A method for preparing moon cake rich in plant dietary fiber is characterized in that (1) dietary fiber is processed at high temperature and high pressure to be cooked; (2) drying and crushing cooked plant dietary fiber, and compounding with wheat flour; (3) drying and crushing cooked plant dietary fiber, and compounding with moon cake stuffing.
2. The method for making a mooncake rich in plant dietary fiber according to claim 1, wherein the plant dietary fiber comprises one or more combinations of wheat bran, oat bran, barley bran, buckwheat bran, rye bran, sorghum seed coat, millet seed coat and corn seed coat.
3. The method for preparing a mooncake rich in plant dietary fiber according to claim 1, wherein the high temperature and high pressure treatment method comprises soaking the raw materials for 20min ~ 12h, steam pressure of 0.2MPa ~ 1.2.2 MPa, and treatment time of 1min ~ 10 min.
4. The manufacturing method of the mooncake rich in plant dietary fiber according to claim 1, wherein the drying condition is ~ 60 ℃ at 45 ℃, and the water content of the dried raw material is 3% ~ 14%.
5. The making method of the mooncake rich in plant dietary fibers according to claim 1, wherein the pulverizing step is that the mooncake is pulverized by a universal pulverizer, and then pulverized particles obtained by the universal pulverizer are sent to a jet mill to be pulverized again, so that ultrafine powder of 150 meshes ~ 200 meshes is obtained.
6. The manufacturing method of the mooncake rich in plant dietary fiber according to claim 1, wherein the 150-mesh ~ 200-mesh high-temperature high-pressure processed bran powder accounts for 1% ~ 20% of the mixed powder by mass.
7. The making method of the moon cake rich in the plant dietary fibers according to claim 1, wherein the 150-mesh ~ 200-mesh high-temperature high-pressure processed bran powder accounts for 1% ~ 10% of the mixed moon cake filling by mass.
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| CN103250760A (en) * | 2013-04-10 | 2013-08-21 | 中国热带农业科学院热带作物品种资源研究所 | Nutritious health-care cassava moon cake wrappers, moon cake stuffing, moon cakes with nutritious health-care cassava moon cake wrappers and/or moon cake stuffing, and making method of moon cake wrappers, moon cake stuffing and moon cakes |
| CN105165979A (en) * | 2015-09-08 | 2015-12-23 | 山东省高唐蓝山集团总公司 | Moon cake with high soybean dietary fiber content and processing method thereof |
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|---|---|---|---|---|
| CN1049269A (en) * | 1990-10-04 | 1991-02-20 | 河南省医学科学研究所 | The high dietary-fiber that is used for food is strengthened the preparation technology who adds flour |
| CN102487982A (en) * | 2011-12-12 | 2012-06-13 | 石家庄市米莎贝尔饮食食品有限公司 | Five-grain moon cake and preparation method thereof |
| CN103250760A (en) * | 2013-04-10 | 2013-08-21 | 中国热带农业科学院热带作物品种资源研究所 | Nutritious health-care cassava moon cake wrappers, moon cake stuffing, moon cakes with nutritious health-care cassava moon cake wrappers and/or moon cake stuffing, and making method of moon cake wrappers, moon cake stuffing and moon cakes |
| CN105165979A (en) * | 2015-09-08 | 2015-12-23 | 山东省高唐蓝山集团总公司 | Moon cake with high soybean dietary fiber content and processing method thereof |
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Application publication date: 20191227 |