CN114027443A - Snowy moon cake and preparation method thereof - Google Patents
Snowy moon cake and preparation method thereof Download PDFInfo
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- CN114027443A CN114027443A CN202111197838.0A CN202111197838A CN114027443A CN 114027443 A CN114027443 A CN 114027443A CN 202111197838 A CN202111197838 A CN 202111197838A CN 114027443 A CN114027443 A CN 114027443A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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Abstract
The invention discloses an ice skin moon cake, which comprises the following raw materials in gram ratio: 420 g of hydroxypropyl distarch phosphate 400-. The invention also discloses a preparation method of the snowy moon cake. The preparation process is simple.
Description
Technical Field
The invention relates to the technical field of moon cakes, in particular to an ice skin moon cake and a preparation method thereof.
Background
The lunar calendar eighty-five month is the traditional good festival in mid-autumn and mid-autumn in China, and the moon cake is indispensable traditional food. Through development and evolution of thousands of years, nowadays, moon cakes are various, the snowy moon cakes are changed into the traditional method without baking, can be stored in a refrigerated manner, are soft, white and slightly transparent, have unique and sweet mouthfeel, and are more and more popular with consumers, particularly teenagers and white-collar workers, in the market.
Durian (the name of the school: Durio zibethinus Murr) is a huge tropical evergreen arbor of Malvales and kapok, long and round leaves, sharp top end, cauliflower-gathering, light yellow flower color, football size of fruit, firm peel, dense triangular thorn, pulp composed of aril, light yellow flesh color, viscous succulent and a fruit with great economic value. Durian is one of the tropical famous fruits, native to malaysia. Some countries in southeast Asia grow more, with Thailand being the most. China Guangdong and Hainan are also planted. Durian is most famous in Thailand and is known as the king of fruit. Its odor is strong, loved one likes it and disgusting one complains of its odor.
The durian is hot, can activate blood and dispel cold, relieves dysmenorrhea, and is particularly suitable for women suffering from dysmenorrhea; it can also improve the cold and cool symptoms of abdomen, promote body temperature to rise, and is an ideal tonic for cold people. The durian has high nutritive value, and can strengthen the body, invigorate spleen and qi, tonify kidney and strengthen yang, and warm the body after being eaten frequently. The durian pulp contains a large amount of sugar, is high in calorie, contains about 2.7% of protein, about 4.1% of fat and 9.7% of carbohydrate, and also contains rich vitamin substances such as vitamin A, vitamin B, vitamin C and rich mineral elements, wherein the content of potassium and calcium is highest, the amino acid types in durian are also complete, glutamic acid, aspartic acid and the like are contained, and plant active ingredients such as flavone, anthocyanin and the like are contained, so that the nutritional value is high, but the durian ice skin moon cake is rare. And the existing snowy moon cake has a complex preparation structure.
Disclosure of Invention
The invention aims to provide an ice skin moon cake and a preparation method thereof, and aims to solve the problems of rare durian moon cakes and complex preparation in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the snowy moon cake comprises the following raw materials in gram ratio: 420 g of hydroxypropyl distarch phosphate 400-.
Preferably, the feed comprises the following raw materials in gram ratio: 400 g of hydroxypropyl distarch phosphate, 150 g of white granulated sugar, 150 g of glucose powder, 150 g of glutinous rice flour, 100 g of rice flour, 6 g of glycerin monostearate, 3 g of salt, 41 g of milk powder, 1200 g of water, 500 g of maltose syrup, 240 g of shortening and 2400 g of durian pulp.
The invention also discloses a preparation method of the snowy moon cake, which comprises the following steps:
s1, preparing materials:
storing durian in a freezing warehouse, and checking whether the equipment is normal and complete;
s2, batching:
checking whether the electronic scale is accurate, and weighing hydroxypropyl distarch phosphate, white granulated sugar, glucose powder, glutinous rice flour, glyceryl monostearate, salt, milk powder, water, maltose syrup, shortening and durian pulp according to a formula table;
s3, boiling:
putting the weighed syrup and water together, pouring the weighed shortening into the weighed shortening after boiling, and boiling again after the oil is completely melted, wherein the temperature of the final mixed liquid of sugar, oil and water is more than or equal to 101 ℃;
s4, dough mixing:
pouring the weighed powder materials into a stirring cylinder, starting the stirrer at a slow speed, pouring the boiled mixed liquid while stirring, continuing to stir at the slow speed for 2min and then stir at a fast speed for 2.5min after all the mixed liquid is poured, and keeping the total time for 4.5 min;
the beaten skin is placed in a tray and is folded for five times in front and back, a preservative film is immediately covered for sealing the tray, the preservative film is cut but not covered and is blown under an air conditioner, and 11kg of ice skin is ensured to be contained in one baking tray, namely the ice skin beaten by 12kg of pastry premixed flour is divided into 3 trays;
s5, cooling:
placing the beaten skin on a grill, drawing into a freezing room for cooling, setting the air-conditioning temperature of the cooling room at 25 ℃, cooling for 8 hours, and using the skin after the central temperature of the material reaches the room temperature;
s6, stirring stuffing:
after the durian is transported out of the freezing warehouse, the outer paper box is detached, 75% alcohol is sprayed on the inner package for sterilization, the durian is taken out of the freezing warehouse and is unfrozen to-11 ℃, then the durian pulp can be beaten, and the durian pulp is in a frosted state without producing package particles visible to naked eyes after being beaten;
s7, stuffing filling:
stuffing is wrapped, the weight of the wrapper is controlled to be 41-42 g, the weight of the stuffing is controlled to be 60-61 g, and the weight of the cake is controlled to be 100-102 g;
s8, cake making:
according to the original shape of the formed cake, stamping the cake, putting the cake into a mold, forcibly pressing for 2-3 times, and then punching out to ensure that the patterns are clear;
s9, quick freezing:
putting the moon cakes on a grill, pulling the moon cakes into a quick-freezing warehouse for quick freezing for 2 hours, and completely freezing the moon cakes;
s10, packaging:
and putting the quick-frozen moon cakes into a support and rolling a film for internal packaging.
Further, the baking tray covered in the step S4 is cleaned every day, and is baked and sterilized by a hot-blast stove at 150 ℃ after being cleaned, and is wrapped by a preservative film after being cooled, and the baking tray needs to be sprayed with 75% alcohol for sterilization before being used each time.
Further, in the step S10, the sealing opening should be flat and tight so that no air leakage or breakage occurs, and the width of the horizontal sealing portion of the inner bag should be less than 0.8cm and the vertical sealing portion should be less than 1 cm.
Further, the cake waist made bottom cannot be put into the cake mold in step S8.
Compared with the prior art, the invention has the following beneficial effects:
1. compared with the existing moon cake, the snowy moon cake prepared by the invention has the advantages of delicate taste, softness and glutinous performance, and moderate sweetness which accords with the taste of the public.
2. And the whole processing technology is simple.
Drawings
Fig. 1 is a process flow chart of a preparation method of an ice skin moon cake.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the embodiment provided by the invention comprises the following steps: the snowy moon cake comprises the following raw materials in gram ratio: 420 g of hydroxypropyl distarch phosphate 400-.
Preferably, the feed comprises the following raw materials in gram ratio: 400 g of hydroxypropyl distarch phosphate, 150 g of white granulated sugar, 150 g of glucose powder, 150 g of glutinous rice flour, 100 g of rice flour, 6 g of glycerin monostearate, 3 g of salt, 41 g of milk powder, 1200 g of water, 500 g of maltose syrup, 240 g of shortening and 2400 g of durian pulp.
As shown in fig. 1, the embodiment also discloses a preparation method of the snowy moon cake, which specifically comprises the following steps:
s1, preparing materials:
storing durian in a freezing warehouse, and checking whether the equipment is normal and complete;
s2, batching:
checking whether the electronic scale is accurate, and weighing hydroxypropyl distarch phosphate, white granulated sugar, glucose powder, glutinous rice flour, glyceryl monostearate, salt, milk powder, water, maltose syrup, shortening and durian pulp according to a formula table;
s3, boiling:
putting the weighed syrup and water together, pouring the weighed shortening into the weighed shortening after boiling, and boiling again after the oil is completely melted, wherein the temperature of the final mixed liquid of sugar, oil and water is more than or equal to 101 ℃;
s4, dough mixing:
pouring the weighed powder materials into a stirring cylinder, starting the stirrer at a slow speed, pouring the boiled mixed liquid while stirring, continuing to stir at the slow speed for 2min and then stir at a fast speed for 2.5min after all the mixed liquid is poured, and keeping the total time for 4.5 min;
the beaten skin is placed in a tray and is folded for five times in front and back, a preservative film is immediately covered for sealing the tray, the preservative film is cut but not covered and is blown under an air conditioner, and 11kg of ice skin is ensured to be contained in one baking tray, namely the ice skin beaten by 12kg of pastry premixed flour is divided into 3 trays;
s5, cooling:
placing the beaten skin on a grill, drawing into a freezing room for cooling, setting the air-conditioning temperature of the cooling room at 25 ℃, cooling for 8 hours, and using the skin after the central temperature of the material reaches the room temperature;
s6, stirring stuffing:
after the durian is transported out of the freezing warehouse, the outer paper box is detached, 75% alcohol is sprayed on the inner package for sterilization, the durian is taken out of the freezing warehouse and is unfrozen to-11 ℃, then the durian pulp can be beaten, and the durian pulp is in a frosted state without producing package particles visible to naked eyes after being beaten;
s7, stuffing filling:
stuffing is wrapped, the weight of the wrapper is controlled to be 41-42 g, the weight of the stuffing is controlled to be 60-61 g, and the weight of the cake is controlled to be 100-102 g;
s8, cake making:
according to the original shape of the formed cake, stamping the cake, putting the cake into a mold, forcibly pressing for 2-3 times, and then punching out to ensure that the patterns are clear;
s9, quick freezing:
putting the moon cakes on a grill, pulling the moon cakes into a quick-freezing warehouse for quick freezing for 2 hours, and completely freezing the moon cakes;
s10, packaging:
and putting the quick-frozen moon cakes into a support and rolling a film for internal packaging.
Further, the baking tray covered in the step S4 is cleaned every day, and is baked and sterilized by a hot-blast stove at 150 ℃ after being cleaned, and is wrapped by a preservative film after being cooled, and the baking tray needs to be sprayed with 75% alcohol for sterilization before being used each time.
Further, in the step S10, the sealing opening should be flat and tight so that no air leakage or breakage occurs, and the width of the horizontal sealing portion of the inner bag should be less than 0.8cm and the vertical sealing portion should be less than 1 cm.
Further, the cake waist made bottom cannot be put into the cake mold in step S8.
Example 2:
the embodiment provided by the invention comprises the following steps: the snowy moon cake comprises the following raw materials in gram ratio: 420 g of hydroxypropyl distarch phosphate, 170 g of white granulated sugar, 170 g of glucose powder, 170 g of glutinous rice flour, 120 g of rice flour, 8 g of glycerin monostearate, 5 g of salt, 41-61 g of milk powder, 1400 g of water, 700 g of maltose syrup, 245 g of shortening and 2450 g of durian pulp.
Example 3:
the embodiment provided by the invention comprises the following steps: the snowy moon cake comprises the following raw materials in gram ratio: 410 g of hydroxypropyl distarch phosphate, 160 g of white granulated sugar, 160 g of glucose powder, 160 g of glutinous rice flour, 110 g of rice flour, 7 g of glycerin monostearate, 5 g of salt, 50 g of milk powder, 1300 g of water, 600 g of maltose syrup, 250 g of shortening and 2500 g of durian pulp.
Example 4:
the embodiment provided by the invention comprises the following steps: the snowy moon cake comprises the following raw materials in gram ratio: 415 g of hydroxypropyl distarch phosphate, 165 g of white granulated sugar, 165 g of glucose powder, 165 g of glutinous rice flour, 115 g of rice flour, 7 g of glycerin monostearate, 7 g of salt, 50 g of milk powder, 1350 g of water, 650 g of maltose syrup, 246 g of shortening and 2460 g of durian pulp.
Example 5:
the embodiment provided by the invention comprises the following steps: the snowy moon cake comprises the following raw materials in gram ratio: 415 g of hydroxypropyl distarch phosphate, 150 g of white granulated sugar, 155 g of glucose powder, 155 g of glutinous rice flour, 110 g of rice flour, 7 g of glycerin monostearate, 5 g of salt, 45 g of milk powder, 1250 g of water, 550 g of maltose syrup, 248 g of shortening and 2480 g of durian pulp.
The mooncakes with ice rind prepared in this example 1 were divided into two groups by requiring 30 different people of different ages, and the second group used a common mooncake with ice rind for mouth feel, sweetness and hardness testing. Specific experimental data are shown in the following table:
in conclusion, the invention has the following technical effects:
1. compared with the existing moon cake, the snowy moon cake prepared by the invention has the advantages of delicate taste, softness and glutinous performance, and moderate sweetness which accords with the taste of the public.
2. And the whole processing technology is simple.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (6)
1. The snowy moon cake is characterized by comprising the following raw materials in gram ratio: 420 g of hydroxypropyl distarch phosphate 400-.
2. An snowy moon cake according to claim 1, wherein: comprises the following raw materials in gram ratio: 400 g of hydroxypropyl distarch phosphate, 150 g of white granulated sugar, 150 g of glucose powder, 150 g of glutinous rice flour, 100 g of rice flour, 6 g of glycerin monostearate, 3 g of salt, 41 g of milk powder, 1200 g of water, 500 g of maltose syrup, 240 g of shortening and 2400 g of durian pulp.
3. The preparation method of the snowy moon cake is characterized by comprising the following steps:
s1, preparing materials:
storing durian in a freezing warehouse, and checking whether the equipment is normal and complete;
s2, batching:
checking whether the electronic scale is accurate, and weighing hydroxypropyl distarch phosphate, white granulated sugar, glucose powder, glutinous rice flour, glyceryl monostearate, salt, milk powder, water, maltose syrup, shortening and durian pulp according to a formula table;
s3, boiling:
putting the weighed syrup and water together, pouring the weighed shortening into the weighed shortening after boiling, and boiling again after the oil is completely melted, wherein the temperature of the final mixed liquid of sugar, oil and water is more than or equal to 101 ℃;
s4, dough mixing:
pouring the weighed powder materials into a stirring cylinder, starting the stirrer at a slow speed, pouring the boiled mixed liquid while stirring, continuing to stir at the slow speed for 2min and then stir at a fast speed for 2.5min after all the mixed liquid is poured, and keeping the total time for 4.5 min;
the beaten skin is placed in a tray and is folded for five times in front and back, a preservative film is immediately covered for sealing the tray, the preservative film is cut but not covered and is blown under an air conditioner, and 11kg of ice skin is ensured to be contained in one baking tray, namely the ice skin beaten by 12kg of pastry premixed flour is divided into 3 trays;
s5, cooling:
placing the beaten skin on a grill, drawing into a freezing room for cooling, setting the air-conditioning temperature of the cooling room at 25 ℃, cooling for 8 hours, and using the skin after the central temperature of the material reaches the room temperature;
s6, stirring stuffing:
after the durian is transported out of the freezing warehouse, the outer paper box is detached, 75% alcohol is sprayed on the inner package for sterilization, the durian is taken out of the freezing warehouse and is unfrozen to-11 ℃, then the durian pulp can be beaten, and the durian pulp is in a frosted state without producing package particles visible to naked eyes after being beaten;
s7, stuffing filling:
stuffing is wrapped, the weight of the wrapper is controlled to be 41-42 g, the weight of the stuffing is controlled to be 60-61 g, and the weight of the cake is controlled to be 100-102 g;
s8, cake making:
according to the original shape of the formed cake, stamping the cake, putting the cake into a mold, forcibly pressing for 2-3 times, and then punching out to ensure that the patterns are clear;
s9, quick freezing:
putting the moon cakes on a grill, pulling the moon cakes into a quick-freezing warehouse for quick freezing for 2 hours, and completely freezing the moon cakes;
s10, packaging:
and putting the quick-frozen moon cakes into a support and rolling a film for internal packaging.
4. A method of making an snow-skinned moon cake as claimed in claim 3, wherein: the baking tray with the wrapper in the step S4 is cleaned every day, and is baked and sterilized by a hot-blast stove at 150 ℃ after being cleaned, and is wrapped by a preservative film after being cooled, and the baking tray needs to be sprayed with 75% alcohol for sterilization before being used each time.
5. A method of making an snow-skinned moon cake as claimed in claim 3, wherein: in step S10, the sealing opening should be flat and tight, and should not leak gas or be damaged, and the width of the transverse sealing part of the inner bag should not be less than 0.8cm, and the longitudinal sealing should not be less than 1 cm.
6. A method of making an snow-skinned moon cake as claimed in claim 3, wherein: the cake waistline cannot be made bottom in the cake mold in step S8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111197838.0A CN114027443A (en) | 2021-10-14 | 2021-10-14 | Snowy moon cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111197838.0A CN114027443A (en) | 2021-10-14 | 2021-10-14 | Snowy moon cake and preparation method thereof |
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| CN114027443A true CN114027443A (en) | 2022-02-11 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115176982A (en) * | 2022-07-21 | 2022-10-14 | 东莞市榴芒一刻食品有限公司 | Anti-freezing and anti-aging durian ice rice dumpling and preparation method thereof |
-
2021
- 2021-10-14 CN CN202111197838.0A patent/CN114027443A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115176982A (en) * | 2022-07-21 | 2022-10-14 | 东莞市榴芒一刻食品有限公司 | Anti-freezing and anti-aging durian ice rice dumpling and preparation method thereof |
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