CN112868723A - Moon cake stuffing and preparation method thereof - Google Patents

Abstract

The application relates to the field of moon cake stuffing, and particularly discloses a moon cake stuffing and a preparation method thereof. The stuffing of the flowing core of the moon cake comprises, by weight, 40-45g of salted egg yolk, 20-30g of white granulated sugar, 50-60g of cream, 3-5g of sweet potato starch, 5-8g of pure milk, 1-5g of food oil, 1-3g of carotene, 0.001-0.005g of vitamin E capsule extrusion liquid and 0.03-0.05g of cyclodextrin; the preparation method comprises the following steps: s1, uniformly mixing salted egg yolk, white granulated sugar, cream, pure milk, food oil and carotene to obtain a mixture; s2, adding sweet potato starch into the mixture, uniformly mixing, heating to 70-90 ℃, adding vitamin E capsule extrusion liquid and cyclodextrin, uniformly mixing, and cooling to obtain stuffing; the method has the advantage of solving the problem that the flowing core moon cake is poor in taste due to poor flowing core stuffing material flowability.

Description

Moon cake stuffing and preparation method thereof

Technical Field

The application relates to the field of moon cake stuffing, in particular to moon cake stuffing and a preparation method thereof.

Background

The moon cake is a traditional Chinese snack, is deeply loved by Chinese people and is a symbol of reunion of family. Since ancient times, moon cakes are necessary food for mid-autumn festival and also necessary gifts for relatives and friends of mid-autumn festival. The habit of eating the moon cakes in mid-autumn festival is mainly started in the Tang dynasty, the moon cakes are popular in palaces in northern Song and China, the moon cakes are developed to the present, the moon cakes become common diet habits of the whole people, the varieties are more and more, the flavors are different according to the places, and the Guangdong style moon cakes, the Su style moon cakes and the like are loved by people in various places of China.

The traditional moon cakes are various in types, and are commonly vegetarian stuffing moon cakes such as five-kernel, edestan, lotus paste, sweetened bean paste and the like. In recent years, the attention of consumers for selecting moon cakes is shifted from the price to the brand, public praise, characteristic and health, and moon cakes with novel taste and appearance are different from military ones, so that the moon cakes are popular with young consumers. Particularly, in recent years, the moon cake with the stuffing of big fire is popular with consumers due to the novel taste experience, mellow stuffing and smooth mouthfeel.

With respect to the above-described related art, the inventors consider that: in the actual production process, the stuffing of the flowing core moon cake needs to be baked at a high temperature of 200 ℃, but in the high-temperature baking process, the flowing core stuffing of the moon cake is solidified and poor in fluidity due to overhigh temperature, so that the flowing core moon cake has poor taste.

Disclosure of Invention

In order to solve the problem that the flowing core stuffing has poor fluidity and causes poor mouthfeel of the flowing core moon cake, the application provides the flowing core stuffing of the moon cake and the preparation method thereof.

In a first aspect, the application provides a moon cake stuffing, which adopts the following technical scheme:

a flowing core stuffing of moon cake comprises, by weight, 40-45 parts of salted egg yolk, 20-30 parts of white granulated sugar, 50-60 parts of cream, 3-5 parts of sweet potato starch, 5-8 parts of pure milk, 1-5 parts of food oil, 1-3 parts of carotene, 0.001-0.005 part of vitamin E capsule extrusion liquid and 0.03-0.05 part of cyclodextrin.

By adopting the technical scheme, because the vitamin E capsule extrusion liquid is adopted, the mixing uniformity of the core-flowing stuffing is improved, the mobility of the core-flowing stuffing is improved under the combined action of the vitamin E capsule extrusion liquid and the food oil, the condensation of the core-flowing stuffing during high-temperature baking can be inhibited under the combined action of the cyclodextrin special structure, the core-flowing stuffing keeps high mobility, and the taste of the core-flowing moon cake of the core-flowing stuffing is improved.

Preferably, the cyclodextrin is β -cyclodextrin.

By adopting the technical scheme, the beta-cyclodextrin can be compounded with other fillings, and has stronger compatibility with the other fillings, so that the fluidity of the core-flowing filling is stronger.

Preferably, the carotene is a mixture of beta-carotene and astaxanthin.

By adopting the technical scheme, the beta-carotene and the astaxanthin are compounded, so that the fluidity of the core-flowing filling is improved, the color of the core-flowing filling is brighter, and the high-quality taste period of the core-flowing filling is prolonged.

Preferably, the weight ratio of the beta-carotene to the astaxanthin is 1: (0.1-0.4).

By adopting the technical scheme, the beta-carotene, the astaxanthin and other fillings are mixed more uniformly by controlling the weight ratio of the beta-carotene to the astaxanthin, and the beta-carotene, the astaxanthin and the cyclodextrin act together to prevent the stuffing with the flow core from coagulating when being baked.

Preferably, the cream is an animal cream.

By adopting the technical scheme, the animal cream is compounded with the rest stuffing, so that the fluidity of the stuffing with the flowing core is improved, the animal cream has better taste, and the taste of the moon cake with the flowing core is further improved.

Preferably, the moon cake stuffing also comprises 1-3 parts by weight of coconut milk.

By adopting the technical scheme, the coconut milk is compounded with the rest stuffing, so that the flowability of the stuffing is improved, and the taste of the flowing core moon cake is improved.

Preferably, the stuffing for flowing core of moon cake comprises, by weight, 40 parts of salted egg yolk, 25 parts of white granulated sugar, 55 parts of cream, 3 parts of sweet potato starch, 6 parts of pure milk, 3 parts of food oil, 2 parts of carotene, 0.002 part of vitamin E capsule extrusion liquid and 0.04 part of cyclodextrin.

Through adopting above-mentioned technical scheme, through the ratio between the each filling of control, it is more even to make to mix between each filling, has improved the mobility of flowing heart filling, prevents to flow the heart filling and appear condensing when the high temperature toasts, and can prevent to flow filling when toasting.

In a second aspect, the application provides a preparation method of moon cake stuffing, which adopts the following technical scheme:

a preparation method of moon cake stuffing comprises the following steps:

s1, uniformly mixing salted egg yolk, white granulated sugar, cream, pure milk, food oil and carotene to obtain a mixture;

s2, adding sweet potato starch into the mixture, uniformly mixing, heating to 70-90 ℃, adding the vitamin E capsule extrusion liquid and cyclodextrin, uniformly mixing, and cooling to obtain the stuffing for stuffing.

By adopting the technical scheme, the sweet potato starch is added after the rest stuffing materials are uniformly mixed, and the vitamin E capsule extruded liquid and the cyclodextrin are added later, so that the uniformity of the stuffing materials with flowing cores is further improved, the fluidity of the stuffing materials with flowing cores is better, and the taste of the moon cake with flowing cores made of the stuffing materials with flowing cores is improved.

In summary, the present application has the following beneficial effects:

1. because this application adopts vitamin E capsule to extrude liquid, has improved the mixing homogeneity of the heart of flowing filling material, and the vitamin E capsule is extruded liquid and food oil combined action has improved the mobility of the heart of flowing filling material, and the special structure of cyclodextrin acts on with the vitamin E capsule is extruded liquid, food oil combined action, can restrain the condensation of the heart of flowing filling material when high temperature toasts, makes the heart of flowing filling material keep high mobility, has promoted the taste of the heart of flowing moon cake.

2. The beta-carotene and the astaxanthin are preferably compounded in the application, so that the fluidity of the core-flowing stuffing is improved, the color of the core-flowing stuffing is brighter, and the high-quality taste period of the core-flowing stuffing is prolonged.

3. According to the method, the sweet potato starch is added after the rest stuffing materials are uniformly mixed, and the vitamin E capsule extruded liquid and the cyclodextrin are placed later, so that the uniformity of the stuffing materials with flowing cores is further improved, the fluidity of the stuffing materials with flowing cores is better, and the taste of the moon cake with flowing cores made of the stuffing materials with flowing cores is improved.

Detailed Description

The present application will be described in further detail with reference to examples.

The pure milk used in each embodiment and application example is illite pure milk; eggs and salted duck eggs are purchased from Shawei livestock and poultry Co Ltd, and salted egg yolk is stripped from the purchased salted duck eggs; the food oil is Luhua 5s pressed first-grade peanut oil which is purchased from Xinrui grain oil Co., Ltd; the vitamin E capsule extrusion was purchased from Guangzhou Europe Lu Biotechnology Ltd, and the sources of the remaining raw materials are shown in Table 1.

TABLE 1 example sources of raw materials

Stuffing material	Brand/make/goods/model	Source
			Plant cream	Brand name: gold diamond	Beijing ancient cooking-assisting food selling center
Anjia animal cream	The goods number is: 111476	Xiamen-Zi multiple commercial and trade company Limited
			Beta-carotene	The trade mark is as follows: PWK-HLB-3	Jiangsu Ofu Biotech Co., Ltd
Gamma-cyclodextrin	The trade mark is as follows: plf265325	Wuhan Proloff Biotech Co., Ltd
			Beta-cyclodextrin	The trade mark is as follows: 19052321	Henan Ming Jie food science and technology Limited
Astaxanthin	The trade mark is as follows: WT-XQS034	XI'AN WEITE BIOTECHNOLOGY Co.,Ltd.
			Geliding powder	The model is as follows: 5A	Yiweilong (Xiamen) Biotech Co., Ltd
Custard powder	The trade mark is as follows: PLD-014	Andeli (Shenzhen) food Co., Ltd
			White granulated sugar	The trade mark is as follows: f42	Qingdao rock sugar industry commerce and trade company Limited
Coconut milk	The trade mark is as follows: AROY-D	Guangzhou Tai hong Kong trade Co Ltd
			Butter oil	Brand name: EVA salt-free butter	Shangzui food business in Guangzhou city white cloud area Songzhou
Low-gluten flour	The model is as follows: 118 pastry powder	Final mountain south China sea Ping Nanfen Co Ltd
			Corn starch	The trade mark is as follows: XWD1234	Shandong Xinwang New Material Co Ltd
Milk powder	The trade mark is as follows: HP190400	Hebei Pengyu Biotechnology Ltd

Examples

Example 1

A moon cake stuffing comprises the following preparation steps:

s1, uniformly mixing 40g of salted egg yolk, 25g of white granulated sugar, 53g of plant cream, 7g of pure milk, 5g of food oil and 3g of beta-carotene to prepare a mixture;

s2, adding 3g of sweet potato starch into the mixture, uniformly mixing, heating to 70 ℃, adding 0.005g of vitamin E capsule extrusion liquid and 0.05g of gamma-cyclodextrin, uniformly mixing, cooling to 25 ℃ and preparing the stuffing of the fluid core.

Examples 2 to 3

Examples 2 to 3 are based on example 1 and differ from example 1 only in that: the amount of each filling used and the preparation conditions of the core-filling are different, and the table 2 shows the specific results.

TABLE 2 filling dosages and preparation conditions for the flowable core fillings of examples 1-3

Example 4

Example 4 is based on example 1 and differs from example 1 only in that: the gamma-cyclodextrin was replaced with an equal amount of beta-cyclodextrin.

Example 5

Example 5 is based on example 4 and differs from example 4 only in that: the carotene is a mixture of beta-carotene and astaxanthin, wherein the weight ratio of the beta-carotene to the astaxanthin is 2: 1.

examples 6 to 8

Examples 6 to 8 are based on example 5 and differ from example 5 only in that: the weight ratio of beta-carotene to astaxanthin was varied and is shown in Table 3.

TABLE 3 examples 6-8 weight ratio of beta-carotene to astaxanthin

Example 9

Example 9 is based on example 8 and differs from example 8 only in that: the vegetable cream was replaced by an equivalent amount of animal cream.

Example 10

Example 10 is based on example 9 and differs from example 9 only in that: in step S1, 1g of coconut milk was added.

Example 11

Example 11 is based on example 9 and differs from example 9 only in that: 3g of coconut milk was added in step S1.

Example 12

Example 12 is based on example 9 and differs from example 9 only in that: also included was 2g of coconut milk.

Example 13

Example 13 is based on example 12 and differs from example 12 only in the amount of each filling: 40g of salted egg yolk, 25g of white granulated sugar, 55g of animal cream, 3g of sweet potato starch, 6g of pure milk, 3g of food oil, 1.67g of beta-carotene, 0.33g of astaxanthin, 0.002g of vitamin E capsule extrusion liquid and 0.04g of beta-cyclodextrin.

Comparative example

Comparative example 1

Comparative example 1 is based on example 2 and differs from example 2 only in that: the equivalent amount of salted egg yolk was used instead of vitamin E capsule extrusion.

Comparative example 2

Comparative example 2 is based on example 2 and differs from example 2 only in that: an equal amount of salted egg yolk was used instead of cyclodextrin.

Comparative example 3

Comparative example 2 is based on example 2 and differs from example 2 only in that: the same amount of salted egg yolk was used instead of the food oil.

Comparative example 4

A moon cake stuffing is prepared by the following steps: mixing 120g of animal cream and 25g of white granulated sugar, boiling, adding 4g of corn starch, 15g of coconut milk, 45g of salted egg yolk and 3.5g of Geliding powder, stirring to be viscous, and cooling to 25 ℃ to obtain the stuffing with the flowing core.

Application example

Application example 1

A flowing core moon cake is prepared from flowing core stuffing, middle stuffing and cake skin outside the flowing core moon cake, and is prepared by the following steps:

stuffing flowing: refrigerating the stuffing with the flow core prepared in the example 1 in a refrigerator for 1 h;

intermediate stuffing: mixing 3 eggs, 80g of pure milk and 90g of white granulated sugar, beating, adding 75g of low-gluten flour, 35g of corn starch and 30g of milk powder, stirring until no dry powder is formed, adding 7 salted egg yolks and 45g of butter, stirring uniformly, wrapping with a preservative film, and refrigerating at-15 ℃ for 1.5 hours;

cake crust: mixing 195g of butter and 75g of white granulated sugar, frothing, adding 33g of eggs and 37g of animal cream, mixing, continuing to puff, adding 390g of low-gluten flour and 25g of custard powder, mixing, kneading into smooth dough, wrapping the dough with a preservative film, and refrigerating at-15 ℃ for 1 h;

moon cake: rounding 25g of refrigerated middle stuffing, wrapping 5g of core flowing stuffing in the rounded middle stuffing, closing up to obtain moon cake stuffing, freezing the moon cake stuffing at-15 ℃ for 0.5h, wrapping 20g of cake skin with the frozen moon cake stuffing, spreading 2g of low-gluten flour on the surface of a moon cake after closing up, molding in a mold, and freezing the molded moon cake at-15 ℃ for 1 h;

baking: adjusting the temperature of an oven to 200 ℃ to preheat for 3min, taking out the frozen moon cake, putting the moon cake into the oven, baking for 8min under the condition that the temperature of the upper fire and the lower fire are both 200 ℃, taking out the moon cake, brushing 1g of yolk liquid on the moon cake, continuously baking for 5min under the condition that the temperature of the upper fire and the lower fire are both 200 ℃, taking out the moon cake, brushing 1g of yolk liquid on the moon cake for the second time, baking for 5min under the conditions that the temperature of the upper fire is 180 ℃ and the temperature of the lower fire is 150 ℃, and taking out the moon.

Application examples 2 to 17

Application examples 2 to 17 are based on application example 1, and differ from application example 1 only in that: the origin of the filling for the core is different, see table 4.

TABLE 4 sources of stuffing for flowable cores

Performance test

The baked moon cakes of the respective application examples were subjected to the following performance tests.

And (3) baking shape observation: observing whether stuffing flowing phenomenon appears in stuffing flowing materials of the flowing core moon cakes prepared by the baking of the application examples 1-13, cutting the flowing core moon cakes after the baking is finished and the temperature of the flowing core moon cakes is reduced for 30min at 25 ℃ to observe whether the flowing core stuffing materials are coagulated, wherein the observation results are shown in a table 5.

And (3) testing the flow core amount: and after baking is finished, cooling the flowing core moon cake at 25 ℃ for 30min, cutting the baked flowing core moon cake, using a beaker to receive the dripping flowing core stuffing under the moon cake when the flowing core moon cake is cut until the dripping flowing core stuffing does not drip, then weighing the flowing core stuffing in the beaker, and the test result is shown in table 5.

And (3) testing the mouthfeel: 130 volunteers were selected and grouped into groups of 10 persons, each group of 10 persons consisting of 2 volunteers aged 5-15, 2 volunteers aged 16-30, 2 volunteers aged 31-45, 2 volunteers aged 46-60, and 2 volunteers aged 61-75. After baking is finished and the flowing core moon cake is cooled for 30min at 25 ℃, a group of volunteers are randomly selected for each application example to try eating the baked flowing core moon cake, each volunteer scores the taste and the flowing core index of the flowing core moon cake and writes a score grade of 1-10, the best grade of 10 is, the worst grade of 1 is, and an average value is taken; after the moon cakes baked in each application example are hermetically packaged and stored for 12 days in an environment with the ambient temperature of 15 ℃ and the ambient humidity of 65%, randomly selecting a group of volunteers in each application example to try eating the baked fluid core moon cakes, scoring the taste and the fluid core index of the fluid core moon cakes by the volunteers, writing a score grade of 1-10, preferably 10, worst 1, and taking an average value; the test results are shown in Table 5.

TABLE 5 test results of the moon cake with the core of the application examples 1-17

Analyzing the test data to know that:

the taste, the flow index and the flow quantity of the flow center moon cakes in application examples 14-17 are lower than those in application example 1, which shows that the uniformity of the mixture of the flow center stuffing can be improved by using the vitamin E capsule extruded liquid, the fluidity of the flow center stuffing can be improved by the combined action of the vitamin E capsule extruded liquid and the food oil, and the special structure of the cyclodextrin and the vitamin E capsule extruded liquid and the food oil are combined to inhibit the coagulation of the flow center stuffing during high-temperature baking, so that the flow center stuffing keeps high fluidity, and the taste of the flow center moon cake of the flow center stuffing is improved.

The mouth feel, the core flow index and the core flow of the core flow moon cake in application example 4 are all higher than those in application example 1, which shows that the beta-cyclodextrin can be compounded with other fillings, and has stronger compatibility with the other fillings, so that the core flow filling has stronger fluidity.

The mouthfeel, the core index and the core flow rate of the core flow moon cake in application example 5 are all higher than those in application example 4, which shows that the flowability of core flow stuffing can be improved and the high-quality mouthfeel period of the core flow stuffing can be prolonged by compounding beta-carotene and astaxanthin.

The mouth feel, the core flow index and the core flow of the moon cakes in application examples 6-8 are all higher than that in application example 5, and the control of the weight ratio of the beta-carotene to the astaxanthin can enable the beta-carotene, the astaxanthin and other stuffing to be mixed more uniformly, so that the fluidity of the core flow stuffing is improved, and the mouth feel of the core flow moon cakes is improved.

The mouthfeel, the core index and the core flow rate of the core flow moon cake in application example 9 are all higher than those in application example 8, which shows that the animal cream is compounded with the rest stuffing, so that the flowability of the core flow stuffing can be improved, the mouthfeel of the animal cream is better, and the mouthfeel of the core flow moon cake is further improved.

The mouth feel, the floating index and the floating amount of the floating moon cakes in application examples 10-12 are all higher than those in application example 9, which shows that the combination of the coconut milk and the rest of the stuffing can improve the mobility of the floating stuffing, so that the mouth feel of the floating moon cakes can be improved.

The taste, the flow core index and the flow core amount of the flow core moon cake in the application example 13 are all higher than those in the application example 12, and the control of the proportion among all the fillings can ensure that all the fillings are mixed more uniformly, so that the fluidity of the flow core fillings can be improved, and the flow core fillings are prevented from being coagulated when being baked at high temperature.

The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.

Claims (8)

1. The stuffing for flowing core of moon cake is characterized by comprising, by weight, 40-45 parts of salted egg yolk, 20-30 parts of white granulated sugar, 50-60 parts of cream, 3-5 parts of sweet potato starch, 5-8 parts of pure milk, 1-5 parts of food oil, 1-3 parts of carotene, 0.001-0.005 part of vitamin E capsule extrusion liquid and 0.03-0.05 part of cyclodextrin.

2. The flowing core stuffing of moon cakes according to claim 1, wherein: the cyclodextrin is beta-cyclodextrin.

3. The flowing core stuffing of moon cakes according to claim 1, wherein: the carotene is a mixture of beta-carotene and astaxanthin.

4. The flowing core stuffing of moon cakes according to claim 3, wherein: the weight ratio of the beta-carotene to the astaxanthin is 1: (0.1-0.4).

5. The flowing core stuffing of moon cakes according to claim 1, wherein: the cream is animal cream.

6. The flowing core stuffing of moon cakes according to claim 1, wherein: also comprises 1 to 3 weight portions of coconut milk.

7. The flowing core stuffing of moon cakes according to claim 1, wherein: the seasoning comprises, by weight, 40 parts of salted egg yolk, 25 parts of white granulated sugar, 55 parts of cream, 3 parts of sweet potato starch, 6 parts of pure milk, 3 parts of food oil, 2 parts of carotene, 0.002 part of vitamin E capsule extrusion liquid and 0.04 part of cyclodextrin.

8. The method for preparing a stuffing for flowing core of moon cakes according to any one of claims 1 to 7, which is characterized by comprising the following steps:

s1, uniformly mixing salted egg yolk, white granulated sugar, cream, pure milk, food oil and carotene to obtain a mixture;

s2, adding sweet potato starch into the mixture, uniformly mixing, heating to 70-90 ℃, adding the vitamin E capsule extrusion liquid and cyclodextrin, uniformly mixing, and cooling to obtain the stuffing for stuffing.