CN110946169A - Processing method of moon cake pie - Google Patents
Processing method of moon cake pie Download PDFInfo
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- CN110946169A CN110946169A CN201911134728.2A CN201911134728A CN110946169A CN 110946169 A CN110946169 A CN 110946169A CN 201911134728 A CN201911134728 A CN 201911134728A CN 110946169 A CN110946169 A CN 110946169A
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Classifications
-
- 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
-
- 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
-
- 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
Abstract
The invention discloses a processing method of moon cake pie, which is characterized by comprising the following steps: step S1, batching; step S2, frying; step S3, pulping; step S4, mixing materials; and step S5, stir-frying. The invention also discloses the moon cake pie prepared by the processing method of the moon cake pie and a moon cake taking the moon cake pie as the pie. The processing method of the moon cake pie disclosed by the invention is simple and feasible, has small dependence on equipment, low processing cost and high processing efficiency, and is suitable for continuous large-scale production; the processed moon cake pie has high nutritional value, good health care effect, long storage time, lasting flavor, softness, fineness, smoothness and good taste, and is easy to cause appetite of people.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of moon cake pie.
Background
The lunar calendar of every year eighty-five months is a good festival in mid-autumn and one-year, in order to be more popular, the moon cake is a necessary food, and the round moon cake symbolizes reunion and happiness, and plays an important role in food market and dietary culture in China. With the development of the times, various moon cakes appear in the market at present, and are made into sweet taste, salty and sweet taste, spicy taste and the like according to the needs of people, so that the varieties of the moon cakes are various, including Su-style moon cakes, Hui-style moon cakes, Chao-style moon cakes, Jing-style moon cakes, Cantonese moon cakes and the like, and the industry is developed.
The moon cake is generally composed of a cake crust and stuffing, wherein the stuffing accounts for 40-80 wt%, and the selection of the stuffing plays an important role in the overall taste and nutritive value of the moon cake. The stuffing can be divided into soft stuffing series, fruit series, dry fruit series, etc. according to different raw materials and preparation methods. Additives such as essence, pigment and the like are mostly added into the existing moon cake stuffing to increase the flavor of the moon cake, but the original flavor of the moon cake stuffing is covered at the same time, and the existing concept of healthy diet is not met.
The Chinese invention patent with application publication number CN105815671A discloses a moon cake stuffing and a manufacturing method thereof, wherein, white granulated sugar with large proportion is added, soybeans are taken as the main ingredient, and the problems are as follows: high sugar content and high heat content; is not suitable for patients with diabetes, hypertension, hyperglycemia and hyperlipidemia, and has single nutritive value and unbalanced nutrition.
At present, moon cake stuffing on the market is easy to generate satiety after being eaten, and meanwhile, in order to prolong the shelf life and taste of the moon cake stuffing, food preservative, artificial pigment and artificial spice which are harmful to human bodies are added into the moon cake stuffing. With the improvement of living standard, a large amount of high protein food ingested by people brings adverse effects to human bodies, and the taste and the nutritional value of the obtained moon cake pie are different due to different making and processing modes.
Therefore, a more appropriate processing method of the moon cake pie is sought, so that the moon cake pie which has high nutritive value, good taste, healthy eating and long storage time is prepared, and the method is particularly urgent and has very important significance for promoting the development of moon cake food industry.
Disclosure of Invention
The invention mainly aims to provide a processing method of moon cake pie, which is simple and feasible, has small dependence on equipment, low processing cost and high processing efficiency, and is suitable for continuous large-scale production; the processed moon cake pie has high nutritional value, good health care effect, long storage time, lasting flavor, softness, fineness, smoothness and good taste, and is easy to cause appetite of people.
In order to achieve the above purposes, the technical scheme adopted by the invention is as follows: the processing method of the moon cake pie is characterized by comprising the following steps:
step S1, batching: preparing raw materials according to a moon cake pie formula;
step S2, stir-frying: uniformly mixing the pumpkin powder, dextrin, mushroom powder, green tea powder, medlar powder, red date powder, lotus leaf powder, kudzu root powder, lily powder and black sesame powder in proportion to obtain mixed powder, and then frying the mixed powder to obtain cooked mixed powder;
step S3, beating: uniformly mixing rambutan, mulberry, white jade cherry, mangosteen, black tiger and a sweetening agent in proportion, beating the mixture into mixed pulp by a beater, heating the mixed pulp to 50-60 ℃, keeping the temperature for 2-4 hours, then heating the mixed pulp to 62-65 ℃ for saccharification, wherein the saccharification time is 15-20 minutes, placing the mixed pulp into a pressure cooker after the saccharification is finished, and sterilizing the mixed pulp at the temperature of 115 ℃ and 125 ℃ to obtain cooked mixed pulp;
step S4, mixing materials: uniformly mixing the cooked mixed powder prepared in the step S2, the cooked mixed slurry prepared in the step S3, the dephosphorized vegetable oil, the grease substitute, the flour and the water according to the proportion to obtain a mixed material of the moon cake stuffing;
step S5, stir-frying: and (3) adding peanut oil with the mass being the mass of the moon cake stuffing mixed material into the pan, then pouring the moon cake stuffing prepared in the step S4 into the pan, stir-frying until the water content is volatilized to reach 18-20%, and obtaining the moon cake stuffing.
Further, the moon cake pie formula in the step S1 is characterized by being prepared from the following raw materials in parts by weight: 3-5 parts of muskmelon powder, 4-8 parts of dextrin, 5-10 parts of mushroom powder, 3-7 parts of green tea powder, 10-15 parts of medlar powder, 4-9 parts of red date powder, 5-10 parts of lotus leaf powder, 20-30 parts of wild pueraria powder, 10-13 parts of lily powder, 3-5 parts of black sesame powder, 5-10 parts of rambutan, 4-8 parts of mulberry, 3-8 parts of white jade cherry, 4-9 parts of mangosteen, 2-6 parts of black tiger, 10-20 parts of dephosphorized vegetable oil, 5-10 parts of grease substitute, 2-3 parts of sweetener, 10-15 parts of flour and 30-40 parts of water.
Further, the sweetener is at least one of xylitol and stevioside.
Further, the dephosphorized vegetable oil is at least one of dephosphorized peanut oil, dephosphorized soybean oil and dephosphorized rapeseed oil.
Preferably, the dephosphorizing method of dephosphorizing vegetable oil refers to: dephosphorization of edible vegetable oil by hydration, let Lian, in 1991, food and oil science and technology.
Further, the fat substitute is at least one of sucrose polyester, avenin and sucrose polyoxoaleate.
Further, in the step S2, the stir-frying temperature is 55-65 ℃, and the stir-frying time is 50-60 minutes.
The invention also aims to provide the moon cake stuffing processed according to the processing method of the moon cake pie.
The invention also aims to provide a moon cake taking the moon cake stuffing as stuffing.
Due to the application of the technical scheme, compared with the prior art, the invention has the following advantages:
(1) the processing method of the moon cake pie of the invention comprises the following steps of 3-5 parts of muskmelon powder, 4-8 parts of dextrin, 5-10 parts of mushroom powder, 3-7 parts of green tea powder, 10-15 parts of medlar powder, 4-9 parts of red date powder, 5-10 parts of lotus leaf powder, 20-30 parts of wild kudzu vine root powder, 10-13 parts of lily powder, 3-5 parts of black sesame powder, 5-10 parts of rambutan, 4-8 parts of mulberry, 3-8 parts of white jade cherry, 4-9 parts of mangosteen, 2-6 parts of kadsura coccinea, 10-20 parts of dephosphorized vegetable oil, 5-10 parts of grease substitute, 2-3 parts of sweetener, 10-15 parts of flour and 30-40 parts of water in the formula, basically covers all nutritional ingredients required by a human body for maintaining normal activities, so that the obtained moon cake stuffing has high nutritional value, the moon cake stuffing is balanced in nutrition and has the synergistic effect of all the components, so that the moon cake stuffing is soft, fine and smooth, has good taste and is easy to stimulate the appetite of people.
(2) The processing method of the moon cake pie disclosed by the invention comprises the steps of firstly frying powder, pulping fruits, and then mixing the powder and the fruits with other components, so that the processing flow is short, the processing method is suitable for continuous large-scale processing, the process is simple and easy to implement, the dependence on equipment is not high, the processing efficiency is high, and the defects of uneven nutrition dispersion and poor taste caused by directly frying after directly mixing are avoided.
(3) According to the processing method of the moon cake pie, the added vegetable oil is the dephosphorized vegetable oil, so that the harm of phosphorus to organs such as human kidneys is avoided, the moon cake pie is more beneficial to body health, a fat substitute which has similar mouthfeel and property as fat but lower heat is used for replacing part of vegetable oil in the moon cake stuffing, the content and heat of the fat in the moon cake stuffing are reduced, the moon cake pie is beneficial to body health of people, and the moon cake pie conforms to the trend of current healthy food.
(4) According to the processing method of the moon cake pie, the sweetening agent with a low blood sugar generation value is adopted to replace cane sugar in the traditional moon cake stuffing, the blood sugar generation value is reduced, the moon cake pie is suitable for patients with hyperglycemia and diabetes, and discomfort caused by the fact that people cannot eat moon cakes is effectively solved.
(5) According to the processing method of the moon cake pie, the added components such as the muskmelon powder 3-5 parts, the mushroom powder 5-10 parts, the green tea powder 3-7 parts, the medlar powder 10-15 parts, the red date powder 4-9 parts, the lotus leaf powder 5-10 parts, the wild kudzu vine root powder 20-30 parts, the lily powder 10-13 parts and the like can provide nutrition and also have a synergistic effect, so that the moon cake pie has a health-care function, and can promote digestion, increase appetite and improve immunity; the ingredients have synergistic effect, so that the moon cake stuffing has good color, long storage time and lasting flavor, and is sweet but not greasy.
Detailed Description
The following description is presented to disclose the invention so as to enable any person skilled in the art to practice the invention. The preferred embodiments in the following description are given by way of example only, and other obvious variations will occur to those skilled in the art.
The dephosphorization method of the dephosphorized vegetable oil in the embodiment of the invention refers to the following steps: dephosphorization of edible vegetable oil by hydration, let Lian, in 1991, food and oil science and technology.
Example 1
The processing method of the moon cake pie is characterized by comprising the following steps:
step S1, batching: preparing raw materials according to a moon cake pie formula;
step S2, stir-frying: uniformly mixing the pumpkin powder, dextrin, mushroom powder, green tea powder, medlar powder, red date powder, lotus leaf powder, kudzu root powder, lily powder and black sesame powder in proportion to obtain mixed powder, and then frying the mixed powder to obtain cooked mixed powder;
step S3, beating: uniformly mixing rambutan, mulberry, white jade cherry, mangosteen, black tiger and a sweetening agent in proportion, beating the mixture into mixed pulp by a beating machine, heating the mixed pulp to 50 ℃, keeping the temperature for 2 hours, then heating the mixed pulp to 62 ℃ for saccharification, carrying out saccharification for 15 minutes, placing the mixed pulp into a pressure cooker after the saccharification is finished, and sterilizing the mixed pulp at 115 ℃ to obtain cooked mixed pulp;
step S4, mixing materials: uniformly mixing the cooked mixed powder prepared in the step S2, the cooked mixed slurry prepared in the step S3, the dephosphorized vegetable oil, the grease substitute, the flour and the water according to the proportion to obtain a mixed material of the moon cake stuffing;
step S5, stir-frying: and (3) adding peanut oil with the mass being the mass of the moon cake stuffing mixed material into the pan, then pouring the moon cake stuffing prepared in the step S4 into the pan, stir-frying until the water content is volatilized to reach 18%, and obtaining the moon cake stuffing.
The moon cake pie formula in the step S1 is characterized by being prepared from the following raw materials in parts by weight: 3 parts of muskmelon powder, 4 parts of dextrin, 5 parts of mushroom powder, 3 parts of green tea powder, 10 parts of medlar powder, 4 parts of red date powder, 5 parts of lotus leaf powder, 20 parts of wild pueraria powder, 10 parts of lily powder, 3 parts of black sesame powder, 5 parts of rambutan, 4 parts of mulberry, 3 parts of white jade cherry, 4 parts of mangosteen, 2 parts of black tiger, 10 parts of dephosphorized vegetable oil, 5 parts of grease substitute, 2 parts of sweetener, 10 parts of flour and 30 parts of water.
The sweetener is xylitol; the dephosphorized vegetable oil is dephosphorized peanut oil; the fat substitute is a sucrose polyester.
In the step S2, the frying temperature is 55 ℃, and the frying time is 50 minutes.
Moon cake stuffing processed according to the processing method of the moon cake pie.
A moon cake using the moon cake stuffing as stuffing.
Example 2
The processing method of the moon cake pie is characterized by comprising the following steps:
step S1, batching: preparing raw materials according to a moon cake pie formula;
step S2, stir-frying: uniformly mixing the pumpkin powder, dextrin, mushroom powder, green tea powder, medlar powder, red date powder, lotus leaf powder, kudzu root powder, lily powder and black sesame powder in proportion to obtain mixed powder, and then frying the mixed powder to obtain cooked mixed powder;
step S3, beating: uniformly mixing rambutan, mulberry, white jade cherry, mangosteen, black tiger and a sweetening agent in proportion, beating the mixture into mixed pulp by using a beating machine, heating the mixed pulp to 53 ℃, keeping the temperature for 2.5 hours, then heating the mixed pulp to 63 ℃ for saccharification, wherein the saccharification time is 16 minutes, placing the mixed pulp into a pressure cooker after the saccharification is finished, and sterilizing the mixed pulp at 117 ℃ to obtain cooked mixed pulp;
step S4, mixing materials: uniformly mixing the cooked mixed powder prepared in the step S2, the cooked mixed slurry prepared in the step S3, the dephosphorized vegetable oil, the grease substitute, the flour and the water according to the proportion to obtain a mixed material of the moon cake stuffing;
step S5, stir-frying: and (3) adding peanut oil with the mass being the mass of the moon cake stuffing mixed material into the pan, then pouring the moon cake stuffing prepared in the step S4 into the pan, stir-frying until the water content is volatilized to reach 18.5%, and obtaining the moon cake stuffing.
The moon cake pie formula in the step S1 is characterized by being prepared from the following raw materials in parts by weight: 3.5 parts of muskmelon powder, 5 parts of dextrin, 6 parts of mushroom powder, 4 parts of green tea powder, 11 parts of medlar powder, 5 parts of red date powder, 6 parts of lotus leaf powder, 22 parts of wild pueraria powder, 11 parts of lily powder, 3.5 parts of black sesame powder, 6 parts of rambutan, 5 parts of mulberry, 4 parts of white jade cherry, 5 parts of mangosteen, 3 parts of black tiger, 12 parts of dephosphorized vegetable oil, 6 parts of grease substitute, 2.3 parts of sweetener, 11 parts of flour and 32 parts of water.
The sweetener is stevioside; the dephosphorized vegetable oil is dephosphorized soybean oil; the fat substitute is avenin.
In the step S2, the frying temperature is 57 ℃, and the frying time is 52 minutes.
Moon cake stuffing processed according to the processing method of the moon cake pie.
A moon cake using the moon cake stuffing as stuffing.
Example 3
The processing method of the moon cake pie is characterized by comprising the following steps:
step S1, batching: preparing raw materials according to a moon cake pie formula;
step S2, stir-frying: uniformly mixing the pumpkin powder, dextrin, mushroom powder, green tea powder, medlar powder, red date powder, lotus leaf powder, kudzu root powder, lily powder and black sesame powder in proportion to obtain mixed powder, and then frying the mixed powder to obtain cooked mixed powder;
step S3, beating: uniformly mixing rambutan, mulberry, white jade cherry, mangosteen, black tiger and a sweetening agent in proportion, beating the mixture into mixed pulp by a beating machine, heating the mixed pulp to 55 ℃, keeping the temperature for 3 hours, then heating the mixed pulp to 63.5 ℃ for saccharification, wherein the saccharification time is 17 minutes, placing the mixed pulp into a pressure cooker after the saccharification is finished, and sterilizing the mixed pulp at 120 ℃ to obtain cooked mixed pulp;
step S4, mixing materials: uniformly mixing the cooked mixed powder prepared in the step S2, the cooked mixed slurry prepared in the step S3, the dephosphorized vegetable oil, the grease substitute, the flour and the water according to the proportion to obtain a mixed material of the moon cake stuffing;
step S5, stir-frying: and (3) adding peanut oil with the mass being the mass of the moon cake stuffing mixed material into the pan, then pouring the moon cake stuffing prepared in the step S4 into the pan, stir-frying until the water content is volatilized to reach 18-20%, and obtaining the moon cake stuffing.
The moon cake pie formula in the step S1 is characterized by being prepared from the following raw materials in parts by weight: 4 parts of muskmelon powder, 6 parts of dextrin, 7.5 parts of mushroom powder, 5 parts of green tea powder, 13 parts of medlar powder, 6 parts of red date powder, 7 parts of lotus leaf powder, 25 parts of wild pueraria powder, 12 parts of lily powder, 4 parts of black sesame powder, 7.5 parts of rambutan, 6 parts of mulberry, 5 parts of white jade cherry, 7 parts of mangosteen, 4 parts of black tiger, 15 parts of dephosphorized vegetable oil, 7.5 parts of grease substitute, 2.5 parts of sweetener, 13 parts of flour and 35 parts of water.
The sweetener is xylitol; the dephosphorized vegetable oil is dephosphorized rapeseed oil; the said fat substitute is sucrose polyoxometalate.
In the step S2, the stir-frying temperature is 60 ℃, and the stir-frying time is 55 minutes.
Moon cake stuffing processed according to the processing method of the moon cake pie.
A moon cake using the moon cake stuffing as stuffing.
Example 4
The processing method of the moon cake pie is characterized by comprising the following steps:
step S1, batching: preparing raw materials according to a moon cake pie formula;
step S2, stir-frying: uniformly mixing the pumpkin powder, dextrin, mushroom powder, green tea powder, medlar powder, red date powder, lotus leaf powder, kudzu root powder, lily powder and black sesame powder in proportion to obtain mixed powder, and then frying the mixed powder to obtain cooked mixed powder;
step S3, beating: uniformly mixing rambutan, mulberry, white jade cherry, mangosteen, black tiger and a sweetening agent in proportion, beating the mixture into mixed pulp by a beating machine, heating the mixed pulp to 58 ℃, keeping the temperature for 3.5 hours, then heating the mixed pulp to 64 ℃ for saccharification, wherein the saccharification time is 19 minutes, placing the mixed pulp into a pressure cooker after the saccharification is finished, and sterilizing the mixed pulp at 123 ℃ to obtain cooked mixed pulp;
step S4, mixing materials: uniformly mixing the cooked mixed powder prepared in the step S2, the cooked mixed slurry prepared in the step S3, the dephosphorized vegetable oil, the grease substitute, the flour and the water according to the proportion to obtain a mixed material of the moon cake stuffing;
step S5, stir-frying: and (3) adding peanut oil with the mass being the mass of the moon cake stuffing mixed material into the pan, then pouring the moon cake stuffing prepared in the step S4 into the pan, stir-frying until the water content is volatilized to reach 19.5%, and obtaining the moon cake stuffing.
Further, the moon cake pie formula in the step S1 is characterized by being prepared from the following raw materials in parts by weight: 4.8 parts of muskmelon powder, 7 parts of dextrin, 9 parts of mushroom powder, 6 parts of green tea powder, 14.5 parts of medlar powder, 8 parts of red date powder, 9 parts of lotus leaf powder, 29 parts of wild pueraria powder, 12.5 parts of lily powder, 4.8 parts of black sesame powder, 9 parts of rambutan, 7 parts of mulberry, 7 parts of white cherry, 8 parts of mangosteen, 5 parts of black tiger, 19 parts of dephosphorized vegetable oil, 9 parts of grease substitute, 2.8 parts of sweetener, 14.5 parts of flour and 39 parts of water.
The sweetener is prepared by mixing xylitol and stevioside according to the mass ratio of 3: 5; the dephosphorized vegetable oil is prepared by mixing dephosphorized peanut oil, dephosphorized soybean oil and dephosphorized rapeseed oil according to the mass ratio of 1:3: 5; the grease substitute is prepared by mixing sucrose polyester, avenin and sucrose polyoxometalate according to the mass ratio of 1:2: 3.
In the step S2, the frying temperature is 64 ℃, and the frying time is 58 minutes.
Moon cake stuffing processed according to the processing method of the moon cake pie.
A moon cake using the moon cake stuffing as stuffing.
Example 5
The processing method of the moon cake pie is characterized by comprising the following steps:
step S1, batching: preparing raw materials according to a moon cake pie formula;
step S2, stir-frying: uniformly mixing the pumpkin powder, dextrin, mushroom powder, green tea powder, medlar powder, red date powder, lotus leaf powder, kudzu root powder, lily powder and black sesame powder in proportion to obtain mixed powder, and then frying the mixed powder to obtain cooked mixed powder;
step S3, beating: uniformly mixing rambutan, mulberry, white jade cherry, mangosteen, black tiger and a sweetening agent in proportion, beating the mixture into mixed pulp by a beating machine, heating the mixed pulp to 60 ℃, keeping the temperature for 4 hours, then heating the mixed pulp to 65 ℃ for saccharification, carrying out saccharification for 20 minutes, placing the mixed pulp into a pressure cooker after the saccharification is finished, and sterilizing the mixed pulp at 125 ℃ to obtain cooked mixed pulp;
step S4, mixing materials: uniformly mixing the cooked mixed powder prepared in the step S2, the cooked mixed slurry prepared in the step S3, the dephosphorized vegetable oil, the grease substitute, the flour and the water according to the proportion to obtain a mixed material of the moon cake stuffing;
step S5, stir-frying: and (3) adding peanut oil with the mass being the mass of the moon cake stuffing mixed material into the pan, then pouring the moon cake stuffing prepared in the step S4 into the pan, stir-frying until the water content is volatilized to 20%, and obtaining the moon cake stuffing.
The moon cake pie formula in the step S1 is characterized by being prepared from the following raw materials in parts by weight: 5 parts of muskmelon powder, 8 parts of dextrin, 10 parts of mushroom powder, 7 parts of green tea powder, 15 parts of medlar powder, 9 parts of red date powder, 10 parts of lotus leaf powder, 30 parts of wild pueraria powder, 13 parts of lily powder, 5 parts of black sesame powder, 10 parts of rambutan, 8 parts of mulberry, 8 parts of white jade cherry, 9 parts of mangosteen, 6 parts of black tiger, 20 parts of dephosphorized vegetable oil, 10 parts of grease substitute, 3 parts of sweetener, 15 parts of flour and 40 parts of water.
The sweetener is xylitol; the dephosphorized vegetable oil is dephosphorized peanut oil; the fat substitute is sucrose polymer.
In the step S2, the frying temperature is 65 ℃, and the frying time is 60 minutes.
Moon cake stuffing processed according to the processing method of the moon cake pie.
A moon cake using the moon cake stuffing as stuffing.
Comparative example 1
This example provides a method of processing moon cake patties which is essentially the same as example 1, except that no pumpkin powder, dextrin and mushroom powder are added.
Comparative example 2
This example provides a method of processing moon cake patties which is essentially the same as example 1 except that green tea powder, wolfberry powder and red date powder are not added.
Comparative example 3
This example provides a method of processing moon cake patties which is essentially the same as example 1, except that no lotus leaf powder, wild pueraria root powder and lily powder are added.
Comparative example 4
This example provides a method of processing moon cake patties which is essentially the same as example 1 except that no white cherry, mangosteen, or black tiger is added.
Comparative example 5
This example provides a method of processing moon cake patties which is essentially the same as example 1, except that the dephosphorised vegetable oil is replaced by a vegetable oil.
To further illustrate the beneficial technical effects of the method for processing moon cake patties according to the embodiments of the present invention, the moon cake patties produced by the method for processing moon cake patties described in the above embodiments 1 to 5 and comparative examples 1 to 5 were subjected to the evaluation of the relevant properties, the test results are shown in table 1, and the evaluation method: and (3) selecting 100 experimenters to respectively try for the moon cakes made of the moon cake fillings in each example, scoring the sense of the moon cakes, giving 1-100 scores according to personal sense hobbies and the attractiveness of the cake shapes before and after the moon cakes are baked, and taking the average score as a test result, wherein the experimenters are all related professionals in the field, and the sense evaluation standard refers to Chinese patent invention 201710641368. X.
TABLE 1
| Item | Sense organ | Formability | High temperature resistance |
| Unit of | Is divided into | Is divided into | Is divided into |
| Example 1 | 99.2 | 98.8 | 98.3 |
| Example 2 | 99.4 | 99.0 | 98.5 |
| Example 3 | 99.5 | 99.1 | 98.8 |
| Example 4 | 99.7 | 99.3 | 99.0 |
| Example 5 | 99.8 | 99.5 | 99.3 |
| Comparative example 1 | 95.9 | 96.7 | 97.3 |
| Comparative example 2 | 95.6 | 96.5 | 97.0 |
| Comparative example 3 | 95.0 | 96.5 | 96.8 |
| Comparative example 4 | 96.0 | 97.0 | 96.9 |
| Comparative example 5 | 95.3 | 96.7 | 97.2 |
As can be seen from Table 1, the moon cake pie prepared by the processing method of the moon cake pie disclosed by the embodiment of the invention has the sensory score of more than or equal to 99.2, the formability of more than or equal to 98.8 percent and the high temperature resistance of more than or equal to 98.3; the sense of the comparative example is less than or equal to 96.0 minutes, the formability is less than or equal to 97.0 minutes, and the high-temperature resistance is less than or equal to 97.3 minutes; therefore, the pumpkin powder, dextrin, mushroom powder, green tea powder, medlar powder, red date powder, lotus leaf powder, kudzu root powder, lily powder, white jade cherry, mangosteen, black tiger and dephosphorized vegetable oil are beneficial to improving the taste, the high temperature resistance and the formability of the moon cake filling.
The foregoing is directed to embodiments of the present invention and, more particularly, to a method and apparatus for controlling a power converter in a power converter, including a power converter, a power.
Claims (8)
1. The processing method of the moon cake pie is characterized by comprising the following steps:
step S1, batching: preparing raw materials according to a moon cake pie formula;
step S2, stir-frying: uniformly mixing the pumpkin powder, dextrin, mushroom powder, green tea powder, medlar powder, red date powder, lotus leaf powder, kudzu root powder, lily powder and black sesame powder in proportion to obtain mixed powder, and then frying the mixed powder to obtain cooked mixed powder;
step S3, beating: uniformly mixing rambutan, mulberry, white jade cherry, mangosteen, black tiger and a sweetening agent in proportion, beating the mixture into mixed pulp by a beater, heating the mixed pulp to 50-60 ℃, keeping the temperature for 2-4 hours, then heating the mixed pulp to 62-65 ℃ for saccharification, wherein the saccharification time is 15-20 minutes, placing the mixed pulp into a pressure cooker after the saccharification is finished, and sterilizing the mixed pulp at the temperature of 115 ℃ and 125 ℃ to obtain cooked mixed pulp;
step S4, mixing materials: uniformly mixing the cooked mixed powder prepared in the step S2, the cooked mixed slurry prepared in the step S3, the dephosphorized vegetable oil, the grease substitute, the flour and the water according to the proportion to obtain a mixed material of the moon cake stuffing;
step S5, stir-frying: and (3) adding peanut oil with the mass being the mass of the moon cake stuffing mixed material into the pan, then pouring the moon cake stuffing prepared in the step S4 into the pan, stir-frying until the water content is volatilized to reach 18-20%, and obtaining the moon cake stuffing.
2. The method for processing moon cake pie according to claim 1, wherein the moon cake pie formula in step S1 is prepared from the following raw materials in parts by weight: 3-5 parts of muskmelon powder, 4-8 parts of dextrin, 5-10 parts of mushroom powder, 3-7 parts of green tea powder, 10-15 parts of medlar powder, 4-9 parts of red date powder, 5-10 parts of lotus leaf powder, 20-30 parts of wild pueraria powder, 10-13 parts of lily powder, 3-5 parts of black sesame powder, 5-10 parts of rambutan, 4-8 parts of mulberry, 3-8 parts of white jade cherry, 4-9 parts of mangosteen, 2-6 parts of black tiger, 10-20 parts of dephosphorized vegetable oil, 5-10 parts of grease substitute, 2-3 parts of sweetener, 10-15 parts of flour and 30-40 parts of water.
3. The method of claim 2, wherein the sweetener is at least one of xylitol and stevioside.
4. The method of claim 2, wherein the dephosphorized vegetable oil is at least one of dephosphorized peanut oil, dephosphorized soybean oil, and dephosphorized rapeseed oil.
5. A method of processing moon cake patties according to claim 2, wherein the fat substitute is at least one of sucrose polyester, avenacin, sucrose polyoxoleates.
6. The method as claimed in claim 1, wherein the frying temperature in step S2 is 55-65 ℃ and the frying time is 50-60 minutes.
7. A moon cake filling processed according to the method of processing a moon cake patty of any one of claims 1 to 6.
8. A moon cake using the moon cake filling of claim 7 as a filling.
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