CN112931570A - White peach oolong tea moon cake and making method thereof - Google Patents
White peach oolong tea moon cake and making method thereof Download PDFInfo
- Publication number
- CN112931570A CN112931570A CN202110261280.1A CN202110261280A CN112931570A CN 112931570 A CN112931570 A CN 112931570A CN 202110261280 A CN202110261280 A CN 202110261280A CN 112931570 A CN112931570 A CN 112931570A
- Authority
- CN
- China
- Prior art keywords
- oolong tea
- cake
- stuffing
- parts
- peach
- 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.)
- Withdrawn
Links
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
- A21D13/30—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
- A21D13/06—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
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a white peach oolong tea moon cake which is made of a cake crust and stuffing, wherein the cake crust comprises: flour, maltitol, cedar jade peak emulsified butter, rapeseed oil, quick-rise cake oil, a thickening agent, cochineal red and juicy peach essence; the stuffing comprises: winter wing paste, white peach, oolong tea powder, oolong tea essence and sweet taste improving essence. According to the white peach oolong tea moon cake, the white peach and oolong tea powder are added into the stuffing, so that the stuffing has the effects of the white peach and oolong tea, and then the ingredients such as winter wing paste and oolong tea essence are matched, so that the anti-oxidation performance of the stuffing is better, the taste of the stuffing is increased, the ingredients such as Xuelaiyefeng emulsified butter and flour are made into the cake skin, the taste of the cake skin is increased, the nutritional ingredients of the cake skin and the stuffing are better reserved due to the matching of the cake skin and the stuffing, the taste is good, the product is convenient to eat, and the health-care effect on a human body is increased. The invention also provides a making method of the white peach oolong tea moon cake.
Description
Technical Field
The invention relates to the technical field of moon cakes, in particular to a white peach oolong tea moon cake and a making method thereof.
Background
The moon cake is one of the traditional Chinese cakes which are popular for a long time, and is a food custom in the middle and autumn festival. The moon cake is round and is eaten as a family, which means reunion and harmony. The stuffing of the moon cake is mainly made of plant seeds, such as walnut kernels, almonds, sesame seeds, melon seeds, hawthorns, lotus seeds, small red beans, jujube paste and the like, and has a certain health-care effect on human bodies.
The white peach has a round fruit, four flat tops and four narrow pits, the four pits are slightly top, 4-5 longitudinal lines are arranged around the four pits, and 4-5 flat bulges are formed on the tops of the fruits. The fruit stalks are extremely short, and the stalks are deep and narrow in depression; the bottom of the fruit surface is yellow green, the sunny side has red or pink halo, and the colors are light yellow, light red, red and purple red alternately; the appearance is beautiful and gorgeous; the flesh is white, fat, crisp and sweet, juicy, fragrant, hard in solute and extremely hard in quality, and when the flesh is fully ripe, the flesh of the sunny side is reddish with water, and the flesh of the shady side is faint yellow. It contains amygdalin, amygdalase, fatty oil, etc., and has bitter, sweet and neutral taste, heart, liver and large intestine meridian entered, and has the functions of promoting blood circulation to disperse phlegm, moistening intestine and relaxing bowels.
Oolong tea is also called green tea, and belongs to a special semi-fermented tea, and the oolong tea contains rich organic chemical components, mainly comprising tea polyphenols, protein, amino acid, vitamins, organic acid, saccharides, enzymes, plant alkali and other nutrient components. The oolong tea contains a plurality of active substances such as tea polyphenol, theophylline and the like, has strong antioxidation, can effectively remove redundant free radicals in the body, and avoids excessive oxidation of the free radicals, thereby playing the roles of delaying senility and beautifying the face; the active substances contained in the oolong tea can well dissolve fat, reduce the viscosity of blood and improve the hypercoagulability state of blood, and has quite good curative effect on diseases such as hyperlipidemia, hypertension and the like; many people like to eat greasy food, but fear that the people cannot feel the greasy food, if the people drink the oolong tea properly, the greasy food is matched with the oolong tea, so that satiety can be added, the greasy food can be removed, the tea fragrance is brought to the battle, and the people can feel comfortable and healthy.
At present, the matching of the white peaches and the oolong tea is not used for making the moon cake, so that the nutritional ingredients of the white peaches, the oolong tea and other ingredients in the moon cake are better reserved, and the product is convenient to eat.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide the white peach oolong tea moon cake, which is characterized in that the white peach and the oolong tea are added into the moon cake, so that the nutritional ingredients of the white peach oolong tea moon cake are better kept, the taste is good, the product is convenient to eat, and the health-care effect of the moon cake on a human body is increased.
The invention also aims to provide a method for making the white peach oolong tea moon cake, which has the advantages of stable process, simple operation, easy popularization and good market application prospect.
One of the purposes of the invention is realized by adopting the following technical scheme:
a white peach oolong tea moon cake is prepared from cake crust and stuffing,
the cake crust comprises the following components in parts by weight: 100-110 parts of flour, 70-80 parts of maltitol, 16-17 parts of snowy white jade peak emulsified butter, 16-17 parts of rapeseed oil, 2-5 parts of instant cake oil, 8-10 parts of thickening agent, 0.5 part of cochineal carmine and 1.2 parts of honey peach essence;
the stuffing comprises the following components in parts by weight: 100-110 parts of winter fin paste, 10-11 parts of white peach, 0.2-0.5 part of oolong tea powder, 1.5 parts of oolong tea essence and 0.22 part of sweet taste improving essence.
Wherein the oolong tea powder is oolong matcha powder formed by pulverizing oolong tea by pulverizing equipment; the oolong tea essence is oolong matcha essence extracted from oolong tea by extraction equipment. The snow white Yufeng emulsified butter is Yufeng brand snow white emulsified butter, and has the characteristics of fine and white tissue, high hair-waving property, strong stability and the like. The preparation method of the winter wing paste comprises the steps of shredding the white gourd flesh, squeezing water, adding sugar substitute and brown sugar powder, frying in a pot for 10 minutes, adding maltose after water is dried, continuously frying for 10 minutes until amber color is slightly agglomerated, adding coconut oil, continuously frying, and taking out the fried white gourd flesh after being fried to be completely agglomerated and formed. The mass ratio of white gourd, sugar substitute, brown sugar powder, maltose and coconut oil is (10-15): (2-3): 1: (3-4): (0.5-1).
Further, the mass ratio of the quick-foaming cake oil to the flour and the thickening agent is 2.4: (100-110): (8-10). Preferably, the mass ratio of the quick-foaming cake oil to the flour and the thickening agent is 2.4: 100: 9.
further, the mass ratio of the winter minced pteris to the white peach and oolong tea powder is (100-): (10-11): 0.25. preferably, the mass ratio of the winter wing paste to the white peach and oolong tea powder is 100: 10: 0.25.
further, the white peaches are the white peach dices. The white peach dices are in a dicelike structure formed by dicing the white peaches.
Further, the thickener is a compound cake thickener which is a composition of more than two of xanthan gum, sodium polyacrylate, carrageenan and guar gum.
Further, the sweet taste improving essence is one or a composition of more than two of a 2- (4-methoxyphenoxy) sodium propionate sweetener, a triterpene glycyl glycoside sweetener and an alkali metal heptyl sulfonate sweetener.
Further, the mass ratio of the stuffing to the cake wrapper is (5-7): (3-5).
Further, the mass ratio of the stuffing to the cake wrapper is 6: 3.
the second purpose of the invention is realized by adopting the following technical scheme:
a method for making a white peach oolong tea moon cake comprises the following steps:
the cake crust making method comprises the following steps: mixing instant cake oil and maltitol, stirring uniformly, adding the snowwhite jade peak emulsified butter and rapeseed oil, stirring uniformly, adding cochineal carmine and juicy peach essence, stirring uniformly, adding flour and a thickening agent, stirring uniformly, and standing for later use;
the preparation steps of the stuffing are as follows: mixing herba cistanches Japonicae, oolong tea powder, oolong tea essence, fructus Persicae, and sweet taste improving essence uniformly;
the making steps of the moon cake are as follows: and respectively putting the cake crust and the stuffing into a stuffing wrapping machine, and carrying out stuffing wrapping, forming, baking, cooling and packaging processes to prepare the white peach oolong tea moon cake.
Further, in the step of making the cake crust, the standing time is 0.5h-2 h; in the manufacturing steps of the moon cake, the temperature of the upper fire is 150-170 ℃ and the temperature of the lower fire is 120-170 ℃ during baking, and the time is 10-15 min.
Compared with the prior art, the invention has the beneficial effects that:
according to the white peach oolong tea moon cake, the white peach and oolong tea powder are added into the stuffing, so that the stuffing has the effects of the white peach and oolong tea, and then the ingredients such as winter wing paste, sweet taste improving essence, oolong tea essence and the like are matched, so that the anti-oxidation performance of the stuffing is better, the taste of the stuffing is increased, the ingredients such as maltitol, cedar jade peak emulsified butter, flour, instant cake oil and the like are used for making the cake skin, the taste of the cake skin is increased, the nutritional ingredients of the cake skin and the stuffing are better reserved due to the matching of the cake skin and the stuffing, the taste is good, the product is convenient to eat, and the health-care effect of the moon cake on a human body.
The preparation method has the advantages of stable process, simple operation, easy popularization and good market application prospect.
Detailed Description
The present invention is further described below with reference to specific embodiments, and it should be noted that, without conflict, any combination between the embodiments or technical features described below may form a new embodiment. The following are specific examples of the present invention, and raw materials, equipments and the like used in the following examples can be obtained by purchasing them unless otherwise specified. The parts described below are parts by weight.
Example 1
The making method of the white peach oolong tea moon cake comprises the following steps:
the cake crust making method comprises the following steps: mixing 2 parts of instant cake oil and 70 parts of maltitol, uniformly stirring, then adding 16 parts of snowwhite jade peak emulsified butter and 16 parts of rapeseed oil, uniformly stirring, then adding 0.5 part of cochineal and 1.2 parts of juicy peach essence, uniformly stirring, finally adding 100 parts of flour and 8 parts of thickening agent, uniformly stirring, and standing for 1h for later use;
the preparation steps of the stuffing are as follows: uniformly mixing 100 parts of winter wing paste, 0.2 part of oolong tea powder, 1.5 parts of oolong tea essence, 10 parts of Chinese white peach pieces and 0.22 part of sweet taste improving essence for later use;
the making steps of the moon cake are as follows: and (3) mixing the following components in percentage by mass: 6, respectively putting the cake crust and the stuffing into a stuffing wrapping machine, and carrying out stuffing wrapping, forming, baking, cooling and packaging processes to prepare the white peach oolong tea moon cake.
Wherein the thickening agent is prepared by compounding xanthan gum and sodium polyacrylate in a mass ratio of 1: 2; the sweet taste improved essence is a sodium 2- (4-methoxyphenoxy) propionate sweetener; the temperature of the upper fire is 150-170 ℃ and the temperature of the lower fire is 120-170 ℃ during baking, and the time is 10-15 min.
Example 2
The making method of the white peach oolong tea moon cake comprises the following steps:
the cake crust making method comprises the following steps: mixing 3 parts of instant cake oil and 75 parts of maltitol, uniformly stirring, then adding 16.5 parts of snowy white jade peak emulsified butter and 16.5 parts of rapeseed oil, uniformly stirring, then adding 0.5 part of cochineal and 1.2 parts of juicy peach essence, uniformly stirring, finally adding 105 parts of flour and 9 parts of thickening agent, uniformly stirring, and standing for 1h for later use;
the preparation steps of the stuffing are as follows: uniformly mixing 105 parts of winter wing paste, 0.3 part of oolong tea powder, 1.5 parts of oolong tea essence, 10.5 parts of Chinese white peach pieces and 0.22 part of sweet taste improving essence for later use;
the making steps of the moon cake are as follows: and (3) mixing the following components in percentage by mass: 6, respectively putting the cake crust and the stuffing into a stuffing wrapping machine, and carrying out stuffing wrapping, forming, baking, cooling and packaging processes to prepare the white peach oolong tea moon cake.
Wherein the thickening agent is prepared by compounding xanthan gum and sodium polyacrylate in a mass ratio of 1: 2; the sweet taste improved essence is a sodium 2- (4-methoxyphenoxy) propionate sweetener; the temperature of the upper fire is 150-170 ℃ and the temperature of the lower fire is 120-170 ℃ during baking, and the time is 10-15 min.
Example 3
The making method of the white peach oolong tea moon cake comprises the following steps:
the cake crust making method comprises the following steps: mixing 5 parts of instant cake oil and 80 parts of maltitol, uniformly stirring, adding 17 parts of cedar white yufeng emulsified butter and 17 parts of rapeseed oil, uniformly stirring, adding 0.5 part of cochineal and 1.2 parts of juicy peach essence, uniformly stirring, finally adding 110 parts of flour and 10 parts of thickening agent, uniformly stirring, and standing for 1h for later use;
the preparation steps of the stuffing are as follows: uniformly mixing 110 parts of winter wing paste, 0.5 part of oolong tea powder, 1.5 parts of oolong tea essence, 11 parts of Chinese white peach pieces and 0.22 part of sweet taste improving essence for later use;
the making steps of the moon cake are as follows: and (3) mixing the following components in percentage by mass: 6, respectively putting the cake crust and the stuffing into a stuffing wrapping machine, and carrying out stuffing wrapping, forming, baking, cooling and packaging processes to prepare the white peach oolong tea moon cake.
Wherein the thickening agent is prepared by compounding xanthan gum and sodium polyacrylate in a mass ratio of 1: 2; the sweet taste improved essence is a sodium 2- (4-methoxyphenoxy) propionate sweetener; the temperature of the upper fire is 150-170 ℃ and the temperature of the lower fire is 120-170 ℃ during baking, and the time is 10-15 min.
Example 4
The making method of the white peach oolong tea moon cake comprises the following steps:
the cake crust making method comprises the following steps: mixing 2.4 parts of instant cake oil and 70 parts of maltitol, uniformly stirring, then adding 16 parts of snowwhite jade peak emulsified butter and 16 parts of rapeseed oil, uniformly stirring, then adding 0.5 part of cochineal and 1.2 parts of juicy peach essence, uniformly stirring, finally adding 100 parts of flour and 9 parts of thickening agent, uniformly stirring, and standing for 1h for later use;
the preparation steps of the stuffing are as follows: uniformly mixing 100 parts of winter wing paste, 0.25 part of oolong tea powder, 1.5 parts of oolong tea essence, 10 parts of Chinese white peach pieces and 0.22 part of sweet taste improving essence for later use;
the making steps of the moon cake are as follows: and (3) mixing the following components in percentage by mass: 6, respectively putting the cake crust and the stuffing into a stuffing wrapping machine, and carrying out stuffing wrapping, forming, baking, cooling and packaging processes to prepare the white peach oolong tea moon cake.
Wherein the thickening agent is prepared by compounding xanthan gum and sodium polyacrylate in a mass ratio of 1: 2; the sweet taste improved essence is a sodium 2- (4-methoxyphenoxy) propionate sweetener; the temperature of the upper fire is 150-170 ℃ and the temperature of the lower fire is 120-170 ℃ during baking, and the time is 10-15 min.
In the above embodiments, each material is not limited to the above components, and each material may also be composed of other single components or multiple components described in the present invention, and the component parts of each material are not limited to the above parts, and the component parts of each material may also be a combination of other component parts described in the present invention, and are not described herein again.
Comparative example 1
Comparative example 1 differs from example 4 in that: the preparation of the filling was the same as that of example 4 except that the diced white peach was not added in the preparation step of the filling.
Comparative example 2
Comparative example 2 differs from example 4 in that: the preparation of the filling was the same as that of example 4 except that no oolong tea powder and oolong tea flavor were added.
Comparative example 3
Comparative example 3 differs from example 4 in that: the preparation of the filling was the same as that of example 4 except that no oolong tea flavor was added in the preparation step.
Comparative example 4
Comparative example 4 differs from example 4 in that: in the making step of the moon cake, the mass ratio of the cake skin to the stuffing is 3:8, and the other steps are the same as those in the preparation of the example 4.
Performance detection and effect evaluation:
1. the test method comprises the following steps:
DSA (Descriptive Sensory Analysis) scores of five aspects of shape, color, texture, taste, mouthfeel, impurities and the like are carried out on the moon cakes prepared in the examples 1 to 4 and the comparative examples 1 to 4 by referring to GB/T19855-2015 standard, and the specific score criteria are shown in Table 1.
TABLE 1 sensory Scoring criteria
2. Selection of test population:
and (4) distributing the finished product on site, randomly selecting 10 persons in the finished product, and scoring, wherein the average value of all the scores is each sensory score of the product.
3. The scoring results are shown in table 2 below.
TABLE 2
| Item | Form of the composition | Color | Tissue of | Taste and mouthfeel | Impurities |
| Example 1 | 18.3 | 19.0 | 20.0 | 16.5 | 19.0 |
| Example 2 | 17.8 | 18.5 | 19.0 | 16.8 | 19.0 |
| Example 3 | 19.0 | 19.0 | 17.0 | 17.0 | 19.0 |
| Example 4 | 19.0 | 19.0 | 20.0 | 19.2 | 19.5 |
| Comparative example 1 | 17.6 | 19.0 | 17.5 | 13.5 | 16.0 |
| Comparative example 2 | 16.9 | 18.6 | 18.0 | 10.5 | 12.0 |
| Comparative example 3 | 18.4 | 18.5 | 19.0 | 15.9 | 19.0 |
| Comparative example 4 | 12.2 | 16.6 | 15.2 | 12.3 | 15.0 |
As can be seen from table 2, the sensory scores of examples 1 to 4 are higher than those of comparative examples 1 to 4, particularly the sensory score of example 4 is the highest, compared with examples 1 to 3, the taste and mouthfeel score of example 4 is the highest due to the optimal mixture ratio of the ingredients in the filling and the cake crust, and the anti-oxidation performance of the filling is poor due to the lack of various active substances such as tea polyphenol, theophylline and the like in oolong tea due to the absence of oolong tea powder and oolong tea essence in comparative example 2, so that the taste and mouthfeel score of the filling is the lowest.
The above embodiments are only preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby, and any insubstantial changes and substitutions made by those skilled in the art based on the present invention are within the protection scope of the present invention.
Claims (10)
1. The white peach oolong tea moon cake is prepared from cake crust and stuffing, and is characterized in that:
the cake crust comprises the following components in parts by weight: 100-110 parts of flour, 70-80 parts of maltitol, 16-17 parts of snowy white jade peak emulsified butter, 16-17 parts of rapeseed oil, 2-5 parts of quick-foaming cake oil, 8-10 parts of thickening agent, 0.5 part of cochineal carmine and 1.2 parts of honey peach essence;
the stuffing comprises the following components in parts by weight: 100-110 parts of winter fin paste, 10-11 parts of white peach, 0.2-0.5 part of oolong tea powder, 1.5 parts of oolong tea essence and 0.22 part of sweet taste improving essence.
2. The peach oolong tea mooncake of claim 1, wherein the mass ratio of the quick-rise cake oil to the flour and thickener is 2.4: (100-110): (8-10).
3. The white peach oolong tea moon cake as claimed in claim 1, wherein the mass ratio of the winter minced wing to the white peach oolong tea powder is (100-): (10-11): 0.25.
4. the peach oolong tea moon cake of claim 1, wherein the peaches are diced peaches.
5. The mooncake of fructus Persicae and oolong tea as claimed in claim 1, wherein the thickener is a compound cake thickener, and the compound cake thickener is a combination of more than two of xanthan gum, sodium polyacrylate, carrageenan and guar gum.
6. The mooncake of white peach oolong tea as claimed in claim 1, wherein the sweet taste improving flavor is one or a combination of two or more of a sodium 2- (4-methoxyphenoxy) propionate sweetener, a triterpene glycosides sweetener, an alkali heptyl sulfonate sweetener.
7. The peach oolong tea moon cake as claimed in claim 1, wherein the mass ratio of the stuffing to the cake skin is (5-7): (3-5).
8. The peach oolong tea moon cake as claimed in claim 7, wherein the mass ratio of the stuffing to the cake skin is 6: 3.
9. a method of making a peach oolong tea moon cake as claimed in any one of claims 1 to 8, comprising the steps of:
the cake crust making method comprises the following steps: mixing instant cake oil and maltitol, stirring uniformly, adding the snowwhite jade peak emulsified butter and rapeseed oil, stirring uniformly, adding cochineal carmine and juicy peach essence, stirring uniformly, adding flour and a thickening agent, stirring uniformly, and standing for later use;
the preparation steps of the stuffing are as follows: mixing herba cistanches Japonicae, oolong tea powder, oolong tea essence, fructus Persicae, and sweet taste improving essence uniformly;
the making steps of the moon cake are as follows: and respectively putting the cake crust and the stuffing into a stuffing wrapping machine, and carrying out stuffing wrapping, forming, baking, cooling and packaging processes to prepare the white peach oolong tea moon cake.
10. The method for making the peach oolong tea moon cake as claimed in claim 9, wherein in the step of making the cake crust, the standing time is 0.5h-2 h; in the manufacturing steps of the moon cake, the temperature of the upper fire is 150-170 ℃ and the temperature of the lower fire is 120-170 ℃ during baking, and the time is 10-15 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110261280.1A CN112931570A (en) | 2021-03-10 | 2021-03-10 | White peach oolong tea moon cake and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110261280.1A CN112931570A (en) | 2021-03-10 | 2021-03-10 | White peach oolong tea moon cake and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112931570A true CN112931570A (en) | 2021-06-11 |
Family
ID=76229473
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110261280.1A Withdrawn CN112931570A (en) | 2021-03-10 | 2021-03-10 | White peach oolong tea moon cake and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112931570A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113317342A (en) * | 2021-06-28 | 2021-08-31 | 山东星光首创生物科技有限公司 | White peach-oolong flavored dry cake formula and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742620A (en) * | 2011-04-19 | 2012-10-24 | 南通华普工艺纺织品有限公司 | Pawpaw flavor moon cake |
| CN103875778A (en) * | 2014-03-12 | 2014-06-25 | 苏州农业职业技术学院 | Yellow peach mooncake |
| CN104222241A (en) * | 2014-10-15 | 2014-12-24 | 广州酒家集团利口福食品有限公司 | Cake type mooncake and preparation method thereof |
| CN106417496A (en) * | 2016-11-30 | 2017-02-22 | 漳州科技职业学院 | Low sugar black tea flavor tea oil mooncake and preparation method thereof |
| CN107668145A (en) * | 2017-11-23 | 2018-02-09 | 咀香园健康食品（中山）有限公司 | A kind of highland barley joss stick produced in Xizang pig ham mixed nuts concealed moon cake and preparation method thereof |
| CN107711993A (en) * | 2017-11-24 | 2018-02-23 | 咀香园健康食品（中山）有限公司 | A kind of highland barley grains pie and preparation method thereof |
| CN108497091A (en) * | 2018-03-16 | 2018-09-07 | 上海元祖梦果子股份有限公司 | A kind of preparation process smearing tea cream |
| CN111513299A (en) * | 2020-05-27 | 2020-08-11 | 广州沃邦生物科技有限公司 | Novel sweetener cocrystallization and preparation method thereof |
-
2021
- 2021-03-10 CN CN202110261280.1A patent/CN112931570A/en not_active Withdrawn
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742620A (en) * | 2011-04-19 | 2012-10-24 | 南通华普工艺纺织品有限公司 | Pawpaw flavor moon cake |
| CN103875778A (en) * | 2014-03-12 | 2014-06-25 | 苏州农业职业技术学院 | Yellow peach mooncake |
| CN104222241A (en) * | 2014-10-15 | 2014-12-24 | 广州酒家集团利口福食品有限公司 | Cake type mooncake and preparation method thereof |
| CN106417496A (en) * | 2016-11-30 | 2017-02-22 | 漳州科技职业学院 | Low sugar black tea flavor tea oil mooncake and preparation method thereof |
| CN107668145A (en) * | 2017-11-23 | 2018-02-09 | 咀香园健康食品（中山）有限公司 | A kind of highland barley joss stick produced in Xizang pig ham mixed nuts concealed moon cake and preparation method thereof |
| CN107711993A (en) * | 2017-11-24 | 2018-02-23 | 咀香园健康食品（中山）有限公司 | A kind of highland barley grains pie and preparation method thereof |
| CN108497091A (en) * | 2018-03-16 | 2018-09-07 | 上海元祖梦果子股份有限公司 | A kind of preparation process smearing tea cream |
| CN111513299A (en) * | 2020-05-27 | 2020-08-11 | 广州沃邦生物科技有限公司 | Novel sweetener cocrystallization and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113317342A (en) * | 2021-06-28 | 2021-08-31 | 山东星光首创生物科技有限公司 | White peach-oolong flavored dry cake formula and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104322767B (en) | A kind of nostoc milk tea, nostoc milk tea powder and preparation method | |
| KR101973386B1 (en) | Broiled ribs made of Neungi mushroom sauce with herb medicine extract and manufacturing method of the same | |
| KR102240110B1 (en) | Scone and manufacturing method thereof | |
| KR101281510B1 (en) | Method for black garlic and its high concentrate | |
| KR20190020723A (en) | Roll cake containing vegetable or fruit and Method for producing the same | |
| CN112931571A (en) | Mango and lotus paste moon cake and making method thereof | |
| CN112931570A (en) | White peach oolong tea moon cake and making method thereof | |
| CN112956514A (en) | Grape wine peach mountain bird nest flowing-core moon cake and making method thereof | |
| CN105192217A (en) | Filled grape chocolate and preparation method thereof | |
| KR102340831B1 (en) | Method for manufacturing of kudzu vine mixed concentrate containing yam | |
| CN107183119A (en) | One kind smears tea bread and preparation method thereof | |
| CN104026188A (en) | Fungus-beef biscuit | |
| CN107223682A (en) | A kind of mulberry leaf powder cake and preparation method thereof | |
| CN106213412A (en) | Peanut and walnut beans | |
| KR101382916B1 (en) | Method for preparation of functional walnut steamed bread having Opunitia dillenii Haw | |
| CN104186892A (en) | Making method of low-sugar kernel-free preserved cao apricots with stomach invigoration function | |
| CN113367302A (en) | Low-sugar tremella and snow pear compound jam and preparation method thereof | |
| CN109105440B (en) | Rhodomyrtus tomentosa and litchi paste cake filling and preparation method thereof | |
| CN107484804B (en) | Kiwi fruit toughness biscuit and preparation method thereof | |
| CN109730113A (en) | A kind of sea cucumber bread product and preparation method thereof | |
| CN112956513A (en) | Poplar branch sweet dew moon cake and making method thereof | |
| CN107927067A (en) | A kind of nourishing pastry and preparation method thereof | |
| CN110810880B (en) | Passion fruit, rose and sea buckthorn pastry and preparation method thereof | |
| CN112931573A (en) | Matcha red bean moon cake and making method thereof | |
| CN106342996A (en) | Rose apple cake jelly having fruit wine flavor and preparation 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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210611 |
|
| WW01 | Invention patent application withdrawn after publication |