CN112715611A - Black sesame seed flowing core moon cake rich in coarse grain fiber - Google Patents
Black sesame seed flowing core moon cake rich in coarse grain fiber Download PDFInfo
- Publication number
- CN112715611A CN112715611A CN202011575679.9A CN202011575679A CN112715611A CN 112715611 A CN112715611 A CN 112715611A CN 202011575679 A CN202011575679 A CN 202011575679A CN 112715611 A CN112715611 A CN 112715611A
- Authority
- CN
- China
- Prior art keywords
- parts
- stuffing
- layer
- moon cake
- black sesame
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 title claims abstract description 72
- 235000007215 black sesame Nutrition 0.000 title claims abstract description 38
- 239000000835 fiber Substances 0.000 title abstract description 8
- 238000011049 filling Methods 0.000 claims abstract description 42
- 239000000463 material Substances 0.000 claims abstract description 24
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 12
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims description 37
- 239000002994 raw material Substances 0.000 claims description 24
- 244000017020 Ipomoea batatas Species 0.000 claims description 22
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 22
- 240000007594 Oryza sativa Species 0.000 claims description 21
- 235000007164 Oryza sativa Nutrition 0.000 claims description 21
- 235000009566 rice Nutrition 0.000 claims description 21
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 20
- 239000008158 vegetable oil Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 16
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 16
- 235000021552 granulated sugar Nutrition 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 13
- 235000020121 low-fat milk Nutrition 0.000 claims description 12
- 235000000346 sugar Nutrition 0.000 claims description 12
- 240000004922 Vigna radiata Species 0.000 claims description 10
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 10
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 10
- 229920002261 Corn starch Polymers 0.000 claims description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 8
- 239000008120 corn starch Substances 0.000 claims description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 8
- 239000000811 xylitol Substances 0.000 claims description 8
- 235000010447 xylitol Nutrition 0.000 claims description 8
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 8
- 229960002675 xylitol Drugs 0.000 claims description 8
- 210000002969 egg yolk Anatomy 0.000 claims description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 4
- 102000002322 Egg Proteins Human genes 0.000 claims description 4
- 108010000912 Egg Proteins Proteins 0.000 claims description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 4
- 240000001417 Vigna umbellata Species 0.000 claims description 4
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 4
- 235000014121 butter Nutrition 0.000 claims description 4
- 235000013345 egg yolk Nutrition 0.000 claims description 4
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 4
- 244000130270 Fagopyrum tataricum Species 0.000 claims description 3
- 235000014693 Fagopyrum tataricum Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 235000013527 bean curd Nutrition 0.000 claims description 2
- 235000015099 wheat brans Nutrition 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- 238000005336 cracking Methods 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 230000003139 buffering effect Effects 0.000 abstract description 2
- 238000002844 melting Methods 0.000 abstract description 2
- 230000008018 melting Effects 0.000 abstract description 2
- 239000010410 layer Substances 0.000 description 77
- 238000003756 stirring Methods 0.000 description 11
- 235000013339 cereals Nutrition 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 239000004576 sand Substances 0.000 description 7
- 238000001816 cooling Methods 0.000 description 6
- 238000004898 kneading Methods 0.000 description 6
- 239000000523 sample Substances 0.000 description 5
- 238000010025 steaming Methods 0.000 description 5
- 238000005259 measurement Methods 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 210000000582 semen Anatomy 0.000 description 4
- 238000007873 sieving Methods 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 241000519695 Ilex integra Species 0.000 description 2
- 241000207961 Sesamum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000001680 brushing effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000011229 interlayer Substances 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a black sesame seed flowing-core moon cake rich in coarse grain fiber, which consists of a cake crust and three filling material layers; wherein, the second stuffing layer, the first stuffing layer and the cake crust are sequentially wrapped outside the third stuffing layer; the third stuffing layer is black sesame stuffing; the second stuffing layer is manioc skin, Dafu skin or Xuamei skin. The flowing core moon cake adopts a three-layer stuffing structure, and a layer of stuffing is added compared with a two-layer stuffing and a single stuffing structure in the traditional flowing core moon cake, the stuffing layer has certain viscoelasticity, can completely wrap the flowing core stuffing, effectively separates the flowing core stuffing layer from the first stuffing layer, is not easy to generate large deformation in the baking process, plays a certain role in buffering and isolating, and improves the conditions of skin cracking, collapse and other deformations on the surface of the moon cake caused by the melting of the flowing core stuffing in the traditional black sesame flowing core moon cake production. Meanwhile, the moon cake stuffing comprises three stuffing layers, so that the problem of single taste and mouthfeel is avoided.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a black sesame seed flowing core moon cake rich in coarse grain fiber.
Background
The traditional black sesame seed flowing core moon cake stuffing generally contains higher sugar and grease, and the moon cakes which are higher in heat and not easy to digest are not suitable for the old, children and obese people to eat, so that in order to meet the multi-aspect requirements of people, the ingredients of the moon cakes are optimized, and the coarse grain black sesame seed flowing core moon cake which is low in sugar and fat, rich in dietary fiber and delicious and not greasy is provided, is a problem which has value and needs to be solved urgently.
In addition, the traditional black sesame flowing core moon cake only has one or two stuffing materials, has single taste and rough mouthfeel, cannot meet the market demand, and is easy to cause the appearance deformation of the moon cake after the flowing core stuffing melts, collapse, skin cracking and the like in the manufacturing process.
Disclosure of Invention
The invention aims to provide a black sesame flowing core moon cake rich in coarse grain fiber and having multiple layers of fillings and multiple tastes, wherein the moon cake has a three-layer filling structure, so that the flowability of flowing core fillings can be improved, the texture characteristic of the moon cake is improved, the hardness of the moon cake is increased, the adhesiveness, the chewiness and the elasticity of the moon cake are increased, and the processing stability of the product is improved; meanwhile, the moon cake is rich in coarse grain fiber, is beneficial to reducing blood sugar and blood fat, meets the nutritional and healthy dietary requirements of people, improves the taste and the richness of the product, and can meet the requirements of more extensive consumers.
The purpose of the invention is realized by the following technical scheme:
a semen Sesami Niger flowing core moon cake comprises cake crust and three stuffing layers; wherein, a second filling material layer, a first filling material layer and a cake crust are sequentially wrapped outside the third filling material layer, and the weight ratio of the filling material layers (the first filling material layer: the second filling material layer: the third filling material layer) is 10:5: 3; the weight ratio of the pie filling to the pie wrapper is 3: 1;
the third stuffing layer is black sesame stuffing;
the black sesame stuffing is preferably prepared from the following raw materials in parts by weight: 48 parts of black sesame powder, 60 parts of unsalted butter, 60 parts of low-fat milk, 18 parts of powdered sugar, 3.5 parts of diced jejuni powder and 14 parts of water.
The second stuffing layer is manioc skin, Dafu skin or snowy beautiful woman skin;
the mochi peel is preferably prepared from the following raw materials in parts by weight: 100 parts of glutinous rice flour, 30 parts of corn starch, 30 parts of xylitol and 200 parts of low-fat milk;
the Dafu leather is preferably prepared from the following raw materials in parts by weight: 180 parts of glutinous rice flour, 180 parts of water, 90 parts of fine granulated sugar, 10 parts of corn starch and 6 parts of vegetable oil.
The snowy beautiful woman skin is preferably prepared from the following raw materials in parts by weight: 60 parts of glutinous rice flour, 30 parts of xylitol and 60 parts of low-fat milk.
Preferably, the raw materials of the moon cake skin comprise low-gluten flour, tartary buckwheat flour, soybean flour, superfine wheat bran powder, oat flour, tapioca flour, vegetable oil, maltitol solution, alkaline water and fresh egg yolk.
Preferably, the first filling material layer is purple sweet potato filling, bean paste filling or bean paste filling (also called paste filling);
the purple sweet potato stuffing is preferably prepared from the following raw materials in parts by weight: 600 parts of purple sweet potato, 60 parts of water, 80 parts of white granulated sugar and 10 parts of vegetable oil;
the sweetened bean paste stuffing is preferably prepared from the following raw materials in parts by weight: 20 parts of glutinous rice flour, 250 parts of red beans, 80 parts of white granulated sugar and 15 parts of vegetable oil;
the minced bean curd stuffing is preferably prepared from the following raw materials in parts by weight: 60 parts of mung bean, 15 parts of maltose, 15 parts of white granulated sugar and 8 parts of vegetable oil.
Compared with the prior art, the invention has the following advantages and effects:
1. the flowing core moon cake adopts a three-layer stuffing structure, and compared with a two-layer stuffing structure and a single stuffing structure in the traditional flowing core moon cake, a layer of stuffing (manioc skin, Dafu skin or Xuemai skin) is added, the stuffing layer has certain viscoelasticity, can completely wrap the flowing core stuffing, effectively separates the third stuffing layer (flowing core stuffing) from the first stuffing layer (purple sweet potato stuffing, sweetened bean paste stuffing and sweetened bean paste stuffing), is not easy to generate large deformation in the baking process, plays a certain role in buffering and isolating, and improves the deformation conditions of cracking, collapse and the like on the surface of the moon cake due to the melting of the flowing core stuffing easily generated in the traditional black sesame flowing core moon cake production. Meanwhile, the moon cake stuffing comprises three stuffing layers, so that the problem of single taste and mouthfeel is avoided.
2. According to the invention, various food materials are used for combination in the moon cake wrapper and the moon cake stuffing, a large amount of coarse grain fiber is contained, gastrointestinal digestion is facilitated, and the coarse grain has the characteristics of low sugar and low fat, and is very beneficial to improving the nutrition and health of human bodies.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1
A flowing-core moon cake comprises cake crust and three stuffing layers; wherein, the second stuffing layer, the first stuffing layer and the cake crust are sequentially wrapped outside the third stuffing layer;
the cake crust comprises the following raw materials in parts by weight: 90 parts of low-gluten flour, 30 parts of tartary buckwheat flour, 30 parts of soybean flour, 15 parts of bran superfine powder, 15 parts of oat flour, 10 parts of cassava flour, 10 parts of vegetable oil, 15 parts of maltitol solution, 0.75 part of alkaline water and 10 parts of fresh egg yolk.
Preparing a cake crust: sieving flour with 200 mesh sieve, adding alkaline water, maltitol solution, fresh egg yolk and vegetable oil, stirring, kneading for 10-20 min, covering with preservative film, and standing at room temperature for 30-60 min.
The first stuffing layer is bean paste stuffing and comprises the following raw materials in parts by weight: 20 parts of glutinous rice flour, 250 parts of red beans, 80 parts of white granulated sugar and 15 parts of vegetable oil.
Preparing the sweetened bean paste stuffing: baking the glutinous rice flour in a baking tray at a high fire temperature of 220 ℃ and a low fire temperature of 200 ℃ for 8-10 minutes until the glutinous rice flour is yellowish to obtain baked glutinous rice flour; cleaning semen Phaseoli, cooking thoroughly with pressure cooker, adding white sugar, pouring into a blender, and crushing; adding vegetable oil into a frying pan, adding smashed red bean paste, stir-frying, sieving cooked glutinous rice flour by a flour sieve once when the bean paste is in a thick state, stirring uniformly, continuously frying until the bean paste is conglobated, and kneading for 5 minutes after cooling to obtain the bean paste stuffing.
The second stuffing layer is mochi skin, and the raw materials comprise (by weight portion): 100 parts of glutinous rice flour, 30 parts of corn starch, 30 parts of xylitol and 200 parts of low-fat milk.
Preparing the manioc skin: uniformly mixing glutinous rice flour, corn starch and xylitol, adding low-fat milk, stirring until the mixture is completely mixed, sieving with a 200-mesh sieve, and steaming the sieved pulp for 25 minutes with big fire; and naturally cooling the steamed material to room temperature, kneading 30g of the steamed material into dough, and pressing the dough into a wafer shape to obtain the manioc skin.
The third stuffing layer is black sesame stuffing with a flowing core, and the third stuffing layer comprises the following raw materials in parts by weight: 48 parts of black sesame powder, 60 parts of unsalted butter, 60 parts of low-fat milk, 18 parts of powdered sugar, 3.5 parts of diced jejuni powder and 14 parts of water.
Preparing black sesame stuffing: adding water into the Geliding powder, stirring, adding low fat milk, semen Sesami Niger powder, light butter and sugar powder, stirring, subpackaging, and pouring into a freezing mold, freezing at-20 deg.C for 12 hr.
Example 2
A flowing-core moon cake comprises cake crust and three stuffing layers; wherein, the second stuffing layer, the first stuffing layer and the cake crust are sequentially wrapped outside the third stuffing layer (same as the embodiment 1);
the first filling material layer was a sweetened bean paste filling (same as example 1);
the second stuffing layer is a snowy beautiful skin, and the raw materials comprise (by weight portion): 60 parts of glutinous rice flour, 30 parts of xylitol and 60 parts of low-fat milk.
Preparing the snowcharming lady skin: 1/3 glutinous rice flour was baked (same as example 1); mixing low-fat milk and xylitol, stirring uniformly until no granules exist, adding 2/3 weight parts of raw glutinous rice flour, stirring uniformly, sieving, and steaming the obtained paste with strong fire for 25 minutes to obtain the milk cake; taking out the steamed milk cake, naturally cooling to room temperature, kneading into smooth dough, and refrigerating in a refrigerator at 4 deg.C for half an hour; taking 30g of refrigerated milk cake, making the milk cake into dough, and uniformly adhering a layer of baked glutinous rice powder on the surface of the dough to obtain a dose; pressing the agent into a round sheet shape to obtain the snowmei skin.
The third filling layer was a black sesame core (same as example 1).
Example 3
A flowing-core moon cake comprises cake crust and three stuffing layers; wherein, the second stuffing layer, the first stuffing layer and the cake crust are sequentially wrapped outside the third stuffing layer (same as the embodiment 1);
the first filling material layer is purple sweet potato filling and comprises the following raw materials in parts by weight: 600 parts of purple sweet potato, 60 parts of water, 80 parts of white granulated sugar and 10 parts of vegetable oil.
Preparing purple sweet potato stuffing: cleaning purple sweet potatoes, putting the purple sweet potatoes into a steamer for steaming for 40 minutes, taking out the purple sweet potatoes, air-cooling the purple sweet potatoes to 40-50 ℃, peeling the purple sweet potatoes while the purple sweet potatoes are hot, putting the purple sweet potatoes into a stirrer, adding water and white granulated sugar, and stirring the mixture into mashed purple sweet potatoes; and (3) pouring vegetable oil into a frying pan, adding the smashed purple sweet potato paste, frying until the purple sweet potato paste is conglobated, and kneading for 5 minutes after cooling to obtain the purple sweet potato stuffing.
The second filling layer is a snowy beautiful skin (same as example 2);
the third filling layer was a black sesame core (same as example 1).
Example 4
A flowing-core moon cake comprises cake crust and three stuffing layers; wherein, the second stuffing layer, the first stuffing layer and the cake crust are sequentially wrapped outside the third stuffing layer (same as the embodiment 1);
the first stuffing layer is paste-sand stuffing and comprises the following raw materials in parts by weight: 60 parts of mung bean, 15 parts of maltose, 15 parts of white granulated sugar and 8 parts of vegetable oil.
Preparing the paste stuffing: soaking mung beans in clear water for 10-12 hours to enable mung beans to fully absorb water, cleaning the mung beans to remove impurities, fishing out the mung beans, putting the mung beans into a steamer to be steamed for 30 minutes with strong fire, beating the mung beans into paste sand in a machine after the mung beans are cooked, filtering the paste sand to remove 70% of water, adding maltose, white granulated sugar and vegetable oil to stir the paste sand, and stir the paste sand until the paste sand is kneaded to obtain the paste sand filling.
The second stuffing layer is big Fu Pi, and the raw materials comprise (by weight portion): 180 parts of glutinous rice flour, 180 parts of water, 90 parts of fine granulated sugar, 10 parts of corn starch and 6 parts of vegetable oil.
Preparing the big fortune bark: adding glutinous rice flour, fine granulated sugar and vegetable oil into water, stirring uniformly until no granules exist, steaming with strong fire for 25 minutes, slightly cooling after steaming, taking 50g as a dose, kneading into a round mass, coating a layer of corn starch, and pressing into a wafer to obtain the Dafu skin.
The third filling layer was a black sesame core (same as example 1).
Example 5
A flowing-core moon cake comprises cake crust and three stuffing layers; wherein, the second stuffing layer, the first stuffing layer and the cake crust are sequentially wrapped outside the third stuffing layer (same as the embodiment 1);
the first filling material layer was a paste-like filling (same as example 4);
the second filling layer is a snowy beautiful skin (same as example 2);
the third filling layer was a black sesame core (same as example 1).
Example 6
A flowing-core moon cake comprises cake crust and three stuffing layers; wherein, the second stuffing layer, the first stuffing layer and the cake crust are sequentially wrapped outside the third stuffing layer (same as the embodiment 1);
the first filling material layer was black sesame core filling (same as example 1);
the second filling material layer is the manioc wrapper (same as example 1);
the third filling material layer is purple sweet potato filling (same as example 3).
The making method of the moon cake in each embodiment comprises the following steps:
respectively placing the prepared moon cake wrapper material and the prepared moon cake stuffing into four feed inlets of a stuffing wrapping machine, firstly making a formed third stuffing layer enter a made formed second stuffing layer, wrapping the third stuffing layer by the stuffing wrapping machine, then entering a made formed first stuffing layer, wrapping again by the first stuffing layer to obtain the prepared moon cake stuffing, and finally making the moon cake stuffing enter the moon cake wrapper. The weight ratio of the stuffing layers (the first stuffing layer: the second stuffing layer: the third stuffing layer) is 10:5:3, the weight ratio of the cake stuffing and the cake skin is 3:1, the cake stuffing is wrapped and formed by a stuffing wrapping machine, and the cake stuffing is conveyed to a moon cake die printing machine to be pressed, so that a semi-finished product is obtained. And brushing yolk liquid on the surface of the product, baking for 10 minutes at the temperature of 200 ℃, and then baking for 8 minutes at the temperature of 150 ℃ to obtain the black sesame seed flowing core moon cake product rich in coarse grain fibers.
Comparative example
A semen Sesami Niger flowing core moon cake comprises cake crust and two stuffing layers; the second filling material layer is black sesame fluid core filling (same as example 1), and the first filling material layer is bean paste filling (same as example 1);
making moon cakes: the black sesame stuffing is wrapped by the sweetened bean paste stuffing, and then wrapped by the cake crust (same as the embodiment 1), and the specific manufacturing method is the same as the steps and the process of the moon cake manufacturing of the embodiment.
And (3) carrying out effect comparison:
150 consumers were invited to form a panel and the samples of examples 1-6 and the control were subjected to sensory evaluation according to the criteria of Table 1, with the results shown in Table 2.
Fluidity test of the stuffing: placing the sample in a constant temperature and humidity box with the temperature of 25 +/-2 ℃ and the humidity of 60 +/-5%, respectively taking experimental samples on the 0 th day, the 20 th day, the 40 th day and the 60 th day, and measuring the absolute viscosity of the stuffing at the temperature of 20 ℃ to examine the fluidity of the stuffing, wherein the experimental results are shown in Table 3.
TPA test was carried out on the mooncakes of examples and comparative examples using a texture analyzer (TA-XTplus, Stable Micro Systems, UK) in combination with a P/50 probe at a speed of 1mm/s before measurement, 1mm/s after measurement, 2mm/s after measurement, 5g of trigger force, 40% of compression, and 3s of residence time. Texture parameters of hardness, adhesiveness, chewiness, elasticity and recovery of the moon cake were obtained, and the results are shown in table 4.
The total sugar and fat content of the moon cakes in the examples and the commercial examples are determined according to the method specified in GB/T23780. The measurement results are shown in Table 5.
TABLE 1 sensory test evaluation scoring criteria
TABLE 2 sensory Scoring results
| Sample (I) | Appearance of the product | Taste of the product |
| Comparative example | 8.5±0.35 | 6.5±0.54 |
| Example 1 | 9.5±0.74 | 9.4±0.26 |
| Example 2 | 9.6±0.93 | 9.7±0.23 |
| Example 3 | 9.8±0.23 | 9.6±0.22 |
| Example 4 | 9.6±0.67 | 9.5±0.86 |
| Example 5 | 9.7±0.34 | 9.5±0.92 |
| Example 6 | 9.6±0.75 | 9.4±0.56 |
TABLE 3 viscosity of stuffing
TABLE 4 texture analysis results of the moon cake
| Sample (I) | Hardness (kg) | Adhesiveness (g.s) | Chewiness of the product | Elasticity | Recovery property |
| Comparative example | 9.34±1.47 | -86.8±23.1 | 268±52 | 0.233±0.039 | 0.0130±0.0014 |
| Example 1 | 12.45±2.21 | -65.0±13.4 | 595±112 | 0.393±0.084 | 0.0260±0.0032 |
| Example 2 | 11.99±0.26 | -63.9±9.2 | 575±147 | 0.322±0.207 | 0.0223±0.0024 |
| Example 3 | 11.65±0.85 | -64.7±12.4 | 589±109 | 0.338±0.043 | 0.0257±0.0046 |
| Example 4 | 12.36±1.04 | -61.4±5.3 | 566±126 | 0.369±0.021 | 0.0279±0.0034 |
| Example 5 | 12.01±1.87 | -64.0±20.1 | 543±134 | 0.352±0.064 | 0.0228±0.0056 |
| Example 6 | 12.43±0.65 | -62.3±5.3 | 594±153 | 0.377±0.010 | 0.0280±0.0017 |
Table 5 analysis of total sugar and fat content of commercial, control and example moon cakes
| Sample (I) | Total sugar content (%) | Fat content (%) |
| Commercial example 1-Black sesame moon cake | 30.74±0.58 | 16.98±0.08 |
| Commercial example 2-Black sesame flowing core moon cake | 28.77±0.64 | 15.47±0.43 |
| Comparative example | 22.15±0.92 | 13.30±0.35 |
| Example 1 | 21.56±0.43 | 10.68±0.56 |
| Example 2 | 21.35±0.87 | 11.85±0.24 |
| Example 3 | 23.32±0.53 | 12.56±0.31 |
| Example 4 | 22.76±0.24 | 11.89±0.23 |
| Example 5 | 20.58±0.48 | 12.44±0.42 |
| Example 6 | 21.54±0.36 | 11.96±0.57 |
As can be seen from tables 2 and 3, the moon cakes prepared by directly wrapping the moon cake stuffing and the stuffing with the moon cake skin in the comparative example have the skin-popping and stuffing-exposing conditions to a certain degree, and the stuffing with the stuffing has poor fluidity and is basically solidified, so that the appearance and the taste of the moon cakes are influenced. In the embodiments 1-6, the manioc wrapper, the snowmei skin and the Dafu wrapper are used as interlayer wrapping stuffing of the moon cake stuffing, so that the stuffing has moderate fluidity and is not easy to overflow or solidify, and the appearance of the cake wrapper is ensured not to crack, collapse and the like.
As can be seen from table 4, the structure of one cake crust and three stuffing layers is adopted, so that the texture characteristics such as hardness, adhesiveness, chewiness, elasticity and resilience of the moon cakes in examples 1 to 6 are improved compared with those of the comparative examples, and the moon cakes are richer and more mellow in taste and have texture.
As can be seen from Table 5, comparing the commercial examples with examples 1-6, the addition of a large amount of coarse food grains to the skin and stuffing of the moon cake in the examples can significantly reduce the total sugar and fat content of the moon cake, and meet the nutritional and health requirements of consumers.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. A black sesame flowing core moon cake is characterized by comprising a cake crust and three filling material layers; wherein, the second stuffing layer, the first stuffing layer and the cake crust are sequentially wrapped outside the third stuffing layer;
the third stuffing layer is black sesame stuffing;
the second stuffing layer is manioc skin, Dafu skin or snowy beautiful woman skin.
2. The black sesame seed flowing core moon cake according to claim 1, wherein: the manioc skin is prepared from the following raw materials in parts by weight: 100 parts of glutinous rice flour, 30 parts of corn starch, 30 parts of xylitol and 200 parts of low-fat milk.
3. The black sesame seed flowing core moon cake according to claim 1, wherein: the Dafu skin is prepared from the following raw materials in parts by weight: 180 parts of glutinous rice flour, 180 parts of water, 90 parts of fine granulated sugar, 10 parts of corn starch and 6 parts of vegetable oil.
4. The black sesame seed flowing core moon cake according to claim 1, wherein: the snowmei skin is prepared from the following raw materials in parts by weight: 60 parts of glutinous rice flour, 30 parts of xylitol and 60 parts of low-fat milk.
5. The black sesame seed flowing core moon cake according to claim 1, wherein: the black sesame stuffing is prepared from the following raw materials in parts by weight: 48 parts of black sesame powder, 60 parts of unsalted butter, 60 parts of low-fat milk, 18 parts of powdered sugar, 3.5 parts of diced jejuni powder and 14 parts of water.
6. The black sesame seed flowing core moon cake according to claim 1, wherein: the raw materials of the cake crust comprise low-gluten flour, tartary buckwheat flour, soybean flour, superfine wheat bran powder, oat flour, cassava flour, vegetable oil, maltitol solution, alkaline water and fresh egg yolk.
7. The black sesame seed flowing core moon cake according to claim 1, wherein: the first filling material layer is purple sweet potato filling, sweetened bean paste filling or sweetened bean paste filling.
8. The black sesame seed flowing core moon cake according to claim 7, wherein: the purple sweet potato stuffing is prepared from the following raw materials in parts by weight: 600 parts of purple sweet potato, 60 parts of water, 80 parts of white granulated sugar and 10 parts of vegetable oil.
9. The black sesame seed flowing core moon cake according to claim 7, wherein: the sweetened bean paste stuffing is prepared from the following raw materials in parts by weight: 20 parts of glutinous rice flour, 250 parts of red beans, 80 parts of white granulated sugar and 15 parts of vegetable oil.
10. The black sesame seed flowing core moon cake according to claim 7, wherein: the minced bean curd stuffing is prepared from the following raw materials in parts by weight: 60 parts of mung bean, 15 parts of maltose, 15 parts of white granulated sugar and 8 parts of vegetable oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011575679.9A CN112715611A (en) | 2020-12-28 | 2020-12-28 | Black sesame seed flowing core moon cake rich in coarse grain fiber |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011575679.9A CN112715611A (en) | 2020-12-28 | 2020-12-28 | Black sesame seed flowing core moon cake rich in coarse grain fiber |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112715611A true CN112715611A (en) | 2021-04-30 |
Family
ID=75606043
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011575679.9A Pending CN112715611A (en) | 2020-12-28 | 2020-12-28 | Black sesame seed flowing core moon cake rich in coarse grain fiber |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112715611A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113396956A (en) * | 2021-05-27 | 2021-09-17 | 广州市锦华食品有限公司 | White pine syrup cheese milk yellow flowing heart moon cake and preparation method thereof |
| CN113396954A (en) * | 2021-05-27 | 2021-09-17 | 广州市锦华食品有限公司 | Cantonese moon cake crust and preparation method thereof |
| CN115568486A (en) * | 2022-10-21 | 2023-01-06 | 西北农林科技大学 | A kind of quinoa sandwich food and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851165A (en) * | 2016-05-30 | 2016-08-17 | 玉林金九龙食品有限责任公司 | Healthcare Cantonese type five nut and roast pork mooncake and preparation method thereof |
| CN108112666A (en) * | 2016-11-28 | 2018-06-05 | 福泉市龙昌黄军月饼厂 | A kind of coarse grain mooncake |
| CN110521754A (en) * | 2019-08-28 | 2019-12-03 | 汕头市华星文化传媒有限公司 | A kind of tidal stream heart moon cake formula and manufacture craft |
| CN209768770U (en) * | 2019-03-21 | 2019-12-13 | 广州市来利洪饼业有限公司 | Moon cake |
| CN111034767A (en) * | 2018-10-12 | 2020-04-21 | 南京明仁光电科技有限公司 | Coarse grain moon cake and making method thereof |
-
2020
- 2020-12-28 CN CN202011575679.9A patent/CN112715611A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851165A (en) * | 2016-05-30 | 2016-08-17 | 玉林金九龙食品有限责任公司 | Healthcare Cantonese type five nut and roast pork mooncake and preparation method thereof |
| CN108112666A (en) * | 2016-11-28 | 2018-06-05 | 福泉市龙昌黄军月饼厂 | A kind of coarse grain mooncake |
| CN111034767A (en) * | 2018-10-12 | 2020-04-21 | 南京明仁光电科技有限公司 | Coarse grain moon cake and making method thereof |
| CN209768770U (en) * | 2019-03-21 | 2019-12-13 | 广州市来利洪饼业有限公司 | Moon cake |
| CN110521754A (en) * | 2019-08-28 | 2019-12-03 | 汕头市华星文化传媒有限公司 | A kind of tidal stream heart moon cake formula and manufacture craft |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113396956A (en) * | 2021-05-27 | 2021-09-17 | 广州市锦华食品有限公司 | White pine syrup cheese milk yellow flowing heart moon cake and preparation method thereof |
| CN113396954A (en) * | 2021-05-27 | 2021-09-17 | 广州市锦华食品有限公司 | Cantonese moon cake crust and preparation method thereof |
| CN115568486A (en) * | 2022-10-21 | 2023-01-06 | 西北农林科技大学 | A kind of quinoa sandwich food and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101909529B1 (en) | The method of apple bread | |
| KR101300547B1 (en) | Manufacturing method of crunchable doughnut | |
| KR100947347B1 (en) | Walnut confectionery using the barley and prepared barley walnut | |
| CN112715611A (en) | Black sesame seed flowing core moon cake rich in coarse grain fiber | |
| KR20100110471A (en) | Fruit breads containing fruit slice and fruit puree and method of manufacturing thereof | |
| CN107711993A (en) | A kind of highland barley grains pie and preparation method thereof | |
| CN105341120A (en) | Series of flavor biscuits prepared from whole potato flour and preparation method of flavor biscuits | |
| KR101859394B1 (en) | Manufacture method for bread of sticky rice contained a pea and a red bean | |
| KR20170065056A (en) | Macaron crunch and manufacture mathod thereof | |
| KR102162688B1 (en) | Method for producing meringue using embryo bud of rice and barley sprout | |
| KR100898629B1 (en) | How to make mini sweet potato | |
| CN105248548A (en) | Preparation process for yam and vegetable biscuit | |
| CN104855482A (en) | Lotus root and sticky rice stuffing moon cakes and preparing method thereof | |
| CN113940366A (en) | High-fiber flavored crusty pancake prepared by mixing beans and coarse cereals and preparation method thereof | |
| CN106614939A (en) | Sandwich thin pancake crisp fritters | |
| CN108835175A (en) | A kind of high fine chocolate cream biscuit and processing method | |
| KR101576764B1 (en) | Production method of bread using flour of Waxy barley | |
| KR102074256B1 (en) | Method for manufacturing bread | |
| CN115700081A (en) | A kind of bamboo shoot whole powder cake and preparation method thereof | |
| CN115251111A (en) | Eucommia ulmoides leaf powder cake and preparation method thereof | |
| CN107467129A (en) | A kind of fern fiber crops cookies and preparation method thereof | |
| CN111165542A (en) | High-protein soybean fiber egg roll and preparation method thereof | |
| CN1324988C (en) | Series health-care food made from jerusalem artichoke and barley | |
| KR102508880B1 (en) | Manufacture method for bread contained Herbe source | |
| RU2814711C1 (en) | Sweet potato crispbreads production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210430 |
|
| RJ01 | Rejection of invention patent application after publication |