CN118058320A - Preparation method of spicy moon cake combined with spice essential oil microcapsules - Google Patents
Preparation method of spicy moon cake combined with spice essential oil microcapsules Download PDFInfo
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- CN118058320A CN118058320A CN202410240889.4A CN202410240889A CN118058320A CN 118058320 A CN118058320 A CN 118058320A CN 202410240889 A CN202410240889 A CN 202410240889A CN 118058320 A CN118058320 A CN 118058320A
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- China
- Prior art keywords
- essential oil
- spicy
- moon cake
- resveratrol
- stuffing
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- A21D2/36—Vegetable material
-
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
-
- 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
-
- 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
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
- B01J13/04—Making microcapsules or microballoons by physical processes, e.g. drying, spraying
- B01J13/043—Drying and spraying
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Nutrition Science (AREA)
- General Health & Medical Sciences (AREA)
- Dispersion Chemistry (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of spicy moon cakes combined with spice essential oil microcapsules, and belongs to the technical field of baked food processing. The method mainly comprises the following steps: preparing an octenyl succinic acid sodium starch-resveratrol compound; preparing spicy essential oil nanoemulsion; spray drying to obtain spicy essential oil microcapsule; further, the spicy moon cake is prepared from the following raw materials of 200g of low-gluten wheat flour, 140g of moon cake syrup, 50g of corn oil, 4g of apparent water, 540g of stuffing, 6.4g of spicy essential oil microcapsule, 50g of egg yolk and 15g of clear water. The spicy essential oil with good flavor and taste is prepared by the invention; the prepared spicy essential oil microcapsule has strong heat resistance and quick flavor release, the embedding rate of the spicy essential oil can reach 90.23 percent, and the loading rate can reach 42.56 percent; the prepared moon cake has good texture, namely the mouth feel of spicy and hot, better retains the original flavor of spicy and hot essential oil, and has a wide application prospect.
Description
Technical Field
The invention relates to the technical field of baked food processing, in particular to a preparation method of spicy moon cakes combined with spice essential oil microcapsules.
Background
The spice essential oil is oily liquid obtained from spice (such as pepper, capsicum, ginger and star anise) by solvent extraction, distillation, supercritical extraction, ultrasonic/microwave auxiliary extraction and other methods, has typical flavors of aroma, spicy flavor and the like, and is a common food additive and flavor modifier in the market at present. The spicy essential oil is dark red, has the combined fragrance and spicy flavor of the pepper and the hot pepper, can help to promote the appetite of a human body, and also ensures that the food has better quality. In addition, because of the abundant bioactive substances, the spicy and hot essential oil also has the physiological activities of resisting bacteria, diminishing inflammation, resisting oxidation, easing pain, improving the digestive system and the like.
However, the spicy essential oil is highly volatile and poorly water-soluble, and the flavor and active substances therein are easily oxidized and degraded by light, heat and oxygen during processing, thus limiting its wide application in the food industry. The microcapsule technology is a technology of wrapping a target (core material) in a natural or synthetic polymer compound continuous film (wall material), and has good protection, barrier property and slow release property for the target. In addition, the hydrophilic wall material is selected to enhance the solubility of the spicy essential oil in water. The sodium starch octenyl succinate is special edible modified starch, has superior film forming property, emulsifying property and stability, and is a microcapsule wall material with wide sources and practicability. As the technology of microencapsulation has matured, different materials have been used for microencapsulation of spice essential oils.
Patent CN1212079C discloses a method for producing spice oleoresin microcapsule. The invention uses spice oleoresin as a core material, a mixture of soybean protein and maltodextrin as a wall material, sucrose fatty acid ester and Tween 80 as emulsifying agents, and adopts an emulsion embedding spray drying method to prepare the essential oleoresin microcapsule. The invention has reliable process, soft and round product color and taste, high utilization rate of raw materials and lower energy consumption. Is suitable for refining natural spice seasonings such as zanthoxylum oil, capsicum oil, garlic oil and the like into powdery or granular seasonings which are convenient to use, store and transport. The invention takes the sodium starch octenyl succinate-resveratrol compound as the emulsifier, and does not add the emulsifier additionally, thereby saving the production cost, and avoiding the safety problem and the product storage caking problem caused by adding the emulsifier.
Patent CN103054030a discloses a method for preparing perilla oil powder by microencapsulation. The perilla oil powder is prepared by taking perilla oil as a core material, pasting starch octenyl succinate as a wall material, stirring and emulsifying at a high temperature, and then spray drying. The invention has the advantages of no need of adding emulsifying agent, simple operation process and good water solubility, dispersibility and stability of perilla oil powder. Furthermore, the starch octenyl succinate has low price, and can reduce the cost of products. However, the wall material is single octenyl succinic acid starch ester, and can not provide enough protection for unstable perilla oil to resist high temperature and oxidization in the spray drying process.
Patent CN112869050B discloses a preparation method of a pepper essential oil microcapsule and application thereof in frying food. The microcapsule prepared by the invention is prepared by taking pepper essential oil as a core material, taking sodium starch octenyl succinate and maltodextrin as multilayer wall materials, embedding emulsion and spray drying. The prepared pepper essential oil microcapsule has the proper addition amount of 1.0-2.0% in the application of fried food, and retains the pepper aroma under high-temperature frying, and the spicy substances are released in a delayed manner, so that the effect of preventing the loss of the pepper flavor substances is achieved.
Patent CN109317066a discloses a nutmeg essential oil microcapsule, a preparation method and application thereof. According to the invention, starch octenyl succinate and inulin are selected as multi-layer wall materials, and the micro-nutmeg essential oil microcapsule is prepared by a spray drying method. The microcapsule prepared by the invention has good thermal stability and higher encapsulation efficiency and essential oil retention rate.
Patent CN114831267A discloses a natural fishy smell removing and aroma enhancing microcapsule type essence and a preparation method thereof. The sodium starch octenyl succinate, maltodextrin and composite perfume essential oil are formed according to the mass ratio of 1:2:1, and the composite perfume essential oil is covered by a spray drying microcapsule embedding technology, so that the adverse effect of air and temperature on oxidation brought by a natural spice extract is reduced, the shelf life of a perfume product is prolonged to a certain extent, and meanwhile, the serious loss of the perfume essential oil in the storage and use processes is avoided; the product is added in the meat product processing process, so that the problem that the fishy smell of the meat product is difficult to eliminate in the meat product processing process can be solved, and the quality of the meat product is improved.
Patent CN115812939a discloses a zanthoxylum oil microcapsule and a preparation method thereof. The invention takes acacia, flaxseed gum and sodium starch octenyl succinate as wall materials to embed the zanthoxylum essential oil and the zanthoxylum oleoresin, and obtains the zanthoxylum essential oil/oleoresin microcapsule through high-pressure homogenization and spray drying. The zanthoxylum oil microcapsule has better high temperature resistance, so that the zanthoxylum oil microcapsule still has good fragrance and tingling of the zanthoxylum oil after being applied to food and sterilized at high temperature, and the zanthoxylum oil microcapsule also has higher storage stability, and the preparation process is simple and easy to implement and is convenient for mass production.
In the implementation of the patent CN112869050B, the patent CN109317066A, the patent CN114831267A and the patent CN115812939A, two or more substances are used as wall materials, and the multilayer wall materials effectively improve the stability of the spice essential oil microcapsule and protect the sensory flavor of the spice essential oil microcapsule, but the preparation process is complex and time-consuming, is unfavorable for releasing internal flavor substances and is unfavorable for mass production. Compared with the microcapsule, the microcapsule prepared by the invention takes the blended spicy essential oil as a core material, takes the mouth-soluble sodium starch octenyl succinate-resveratrol compound as a single-layer wall material, and is prepared by embedding emulsion and spray drying. The prepared microcapsule has high embedding rate and good heat resistance, and meanwhile, the single-layer wall material of the microcapsule can be rapidly digested, the spicy flavor can be rapidly perceived by a machine body, and the instantaneity and explosiveness of flavor release are ensured. The effect of different wall materials on the release rate of the spicy oil refining mouth is shown in table 1.
Patent CN114568674B discloses a method for preparing microcapsules with high embedding rate for powdering spice essential oil. The invention prepares the spice essential oil microcapsule by taking quinoa protein and xanthan gum as wall materials through a complex coacervation method. On the basis, chitosan oligosaccharide solution is added to carry out two-layer electrostatic coating on the microcapsule, and the spice essential oil microcapsule is obtained through spray drying. The preparation method of the invention not only increases the applicable range of the spice essential oil, but also improves the storage stability. The prepared microcapsule has the embedding rate of the spice essential oil of more than 96.05 percent and the loading rate of 40.79-42.02 percent, the obtained microcapsule has no caking phenomenon after being stored for 2 months at 50 ℃, and the retention rate of the spice essential oil of more than 94 percent. Compared with the invention, the microcapsule product with embedding rate of 90.23% and loading rate of 42.65% is obtained by a simple preparation process, and the obtained microcapsule has no caking phenomenon after being stored for 2 months at 25 ℃, thereby being beneficial to cost and energy consumption saving and batch production.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a preparation method of a spicy moon cake combined with spice essential oil microcapsules, which is characterized in that the prepared spicy essential oil is powdered in a microcapsule embedding way, so that the flavor release of the spicy essential oil is not influenced while the high embedding rate and the strong heat resistance are ensured, and the application of the spice essential oil in the baking market is developed.
The technical scheme of the invention is as follows:
a preparation method of a spicy moon cake combined with spice essential oil microcapsules mainly comprises the following steps:
(1) Preparing an octenyl succinic acid starch sodium-resveratrol mixed solution: dispersing sodium starch octenyl succinate and resveratrol into ultrapure water and ethanol respectively, and stirring until the sodium starch octenyl succinate and the resveratrol are completely dissolved to obtain sodium starch octenyl succinate solution and resveratrol ethanol solution respectively; adding the resveratrol ethanol solution into the sodium starch octenyl succinate solution with the same volume under the stirring condition to obtain a sodium starch octenyl succinate-resveratrol mixed solution;
(2) Preparation of sodium starch octenyl succinate-resveratrol complex: continuously stirring the mixed solution of sodium starch octenyl succinate and resveratrol at the speed of 600rpm for more than 6 hours at the temperature of 20-25 ℃, dialyzing the obtained mixed solution for 8-12 hours at the temperature of 4-5 ℃, and freeze-drying to obtain a sodium starch octenyl succinate-resveratrol compound;
(3) Dissolving the sodium starch octenyl succinate-resveratrol compound prepared in the step (2) in ultrapure water to prepare a single-layer wall material solution, adding spicy essential oil prepared by blending capsicum essential oil, pepper essential oil, ginger essential oil and star anise essential oil according to the proportion of 10:10:0.8:0.8, and homogenizing by high-pressure microjet to form nano emulsion;
(4) Spray drying the nano emulsion to obtain a spicy essential oil microcapsule;
(5) Preparing a moon cake raw material: low gluten wheat flour, moon cake syrup, corn oil, apparent water, stuffing, spicy and hot essential oil microcapsules, egg yolk and clear water;
(6) Adding apparent water and corn oil into the moon cake syrup, and uniformly stirring to obtain syrup; adding egg yolk into the clear water, and stirring uniformly to obtain yolk liquid;
(7) Placing low-gluten wheat flour and a certain amount of spicy essential oil microcapsules into the syrup obtained in the step (6), stirring and kneading the low-gluten wheat flour and a certain amount of spicy essential oil microcapsules into dough, wrapping the dough with a preservative film, and standing for half an hour;
(8) Uniformly mixing a certain amount of spicy essential oil microcapsules into the stuffing, dividing the microcapsules into 30 g/piece and rounding, dividing the dough which is awakened in the step (7) into 20 g/piece and rounding, and then performing skin stuffing;
(9) Putting the dough wrapped with the moon cake stuffing into a mould, pressing and shaping the dough by the mould, and spraying a layer of clear water on the surface of the cake skin to prepare a moon cake primary product;
(10) And (3) after the oven is fully preheated in a heating and discharging mode, putting the moon cake primary product prepared in the step (9) into the middle layer of the oven for primary baking, taking out the baked moon cake, brushing a little of yolk liquid prepared in the step (6) on the surface of the moon cake, and putting the moon cake back into the oven for continuous baking until the surface of the moon cake is golden yellow, thus obtaining the finished spicy moon cake.
And (3) in the step (1), the mass concentration ratio of the sodium starch octenyl succinate to the resveratrol in the sodium starch octenyl succinate-resveratrol mixed solution is 10:3.
The mass volume ratio concentration of the wall material solution prepared in the step (3) is 0.5-1.5% (w/v).
The addition mass of the spicy essential oil in the step (3) is 0.5-2 times of the mass of the sodium starch octenyl succinate-resveratrol compound.
The air inlet temperature of the spray drying in the step (4) is controlled between 173 ℃ and 175 ℃, the air outlet temperature is controlled between 73 ℃ and 75 ℃, the sample injection speed is 15 mL/min to 17mL/min, and the spray pressure is 0.5MPa to 1MPa.
200G of low-gluten wheat flour, 140g of moon cake syrup, 50g of corn oil, 4g of apparent water, 540g of stuffing, 6.4g of spicy essential oil microcapsule, 50g of egg yolk and 15g of clear water;
the addition amount of the spicy essential oil microcapsules in the step (7) is 0.5-0.8% of the dough; the addition amount of the spicy essential oil microcapsule in the step (8) is 0.5-0.8% of the mass of the stuffing.
The preheating temperature in the step (10) is 190-200 ℃, and the first baking time is 4-5 min; the continuous baking time is 12-15 min.
The invention has the beneficial effects that:
(1) According to the invention, sodium starch octenyl succinate serving as a microcapsule wall material and resveratrol are subjected to non-covalent bonding by utilizing a hydration method, so that the sodium starch octenyl succinate-resveratrol compound is prepared. The incorporation of resveratrol improves the emulsification effect of sodium starch octenyl succinate, so that the sodium starch octenyl succinate can well emulsify spicy essential oil without adding an additional emulsifier, thereby enabling the microcapsule to have higher embedding rate, effectively reducing the production cost and avoiding the problem of caking of the product caused by adding the emulsifier in the storage process. The sodium starch octenyl succinate is a high-efficiency food emulsifier, has the function of inhibiting bacterial growth, can keep the freshness of food, increase the stability of particles, and improve the taste and color of food. Resveratrol is not only a natural antioxidant, but also has the physiological effects of sterilizing, reducing blood pressure and blood lipid, protecting cardiovascular and the like. In addition, resveratrol has a certain high temperature stability compared to other bioactive substances.
(2) The single-layer wall material prepared by using the sodium starch octenyl succinate-resveratrol compound has strong thermal stability, does not need to additionally add other wall materials/drying aids to form a multi-element coating layer, has simple preparation process and wide raw material sources, requires low energy consumption, and is suitable for large-scale production.
(3) The spicy essential oil microcapsule prepared by the invention has uneven morphology, can be well dispersed and quickly dissolved in a water system, promotes the release of essential oil, and can not cause the unreleasable essential oil due to caking and adhesion of the microcapsule.
(4) The microcapsule prepared by the invention well maintains the original pungent and spicy flavor of the blended spicy essential oil in the high-temperature baking process, and when the moon cake is eaten, the soluble starch sodium octenyl succinate-resveratrol shell is rapidly decomposed in the oral cavity, the spicy essential oil in the interior is rapidly released, the taste is coordinated, no bad flavor is generated, and the market competitiveness of the moon cake product is improved.
Drawings
FIG. 1 shows the retention of hydroxy-alpha-sanshool in a spicy moon cake prepared by different methods.
Detailed Description
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
The technical scheme of the present invention will be further described with reference to comparative examples and specific examples.
Comparative example 1: traditional moon cake preparation method
(1) Preparing a moon cake raw material: 200g of low gluten wheat flour, 140g of moon cake syrup, 50g of corn oil, 4g of apparent water, 540g of stuffing, 50g of egg yolk and 15g of clear water;
(2) Adding apparent water and corn oil into the moon cake syrup, and uniformly stirring to obtain syrup; adding egg yolk into the clear water, and stirring uniformly to obtain yolk liquid;
(3) Putting low-gluten wheat flour into the syrup obtained in the step (2), stirring and kneading the wheat flour into a dough, wrapping the dough with a preservative film, and standing for half an hour;
(4) Dividing stuffing into 30 g/pieces, rounding, dividing the well-awakened dough into 20 g/pieces, and wrapping stuffing with skin after rounding;
(5) Putting the dough wrapped with the moon cake stuffing into a mould, pressing and shaping the dough by the mould, and sprinkling a layer of clear water on the surface of the cake crust;
(6) After the oven is fully preheated in the up-down fire mode, putting the moon cake into the middle layer of the oven for first baking, taking out the moon cake, brushing a little egg yolk liquid on the surface of the moon cake, putting the moon cake back into the oven for continuous baking until the surface of the moon cake is golden yellow, and discharging the moon cake.
The prepared traditional moon cake has clear patterns and full appearance, and has no obvious phenomena of waist swelling, sinking, cracking, collapse, stuffing exposure and the like; the product is light brown, the surface is bright, and the bottom is not burnt; the moon cake skin has uniform thickness, the stuffing is uniformly mixed, and the moon cake is not peeled; since no special flavor was added thereto, the flavor and sensory acceptability were respectively defined as 0 score and 10 score, and the sensory total score was 65 score (table 3).
Comparative example 2: preparation method of spicy moon cake with cake crust combined with spice essential oil
(1) Preparing a moon cake raw material: 200g of low-gluten wheat flour, 140g of moon cake syrup, 50g of corn oil, 4g of apparent water, 540g of stuffing, 2.7g of spicy essential oil prepared by blending capsicum essential oil, pepper essential oil, ginger essential oil and star anise essential oil (10:10:0.8:0.8), 50g of egg yolk and 15g of clear water;
(2) Adding apparent water and corn oil into the moon cake syrup, and uniformly stirring to obtain syrup; adding egg yolk into the clear water, and stirring uniformly to obtain yolk liquid;
(3) Putting low-gluten wheat flour and spicy essential oil into the syrup obtained in the step (2), stirring and kneading the syrup into a dough, wrapping the dough with a preservative film, and standing for half an hour;
(4) Dividing stuffing into 30 g/pieces, rounding, dividing the well-awakened dough into 20 g/pieces, and wrapping stuffing with skin after rounding;
(5) Putting the dough wrapped with the moon cake stuffing into a mould, pressing and shaping the dough by the mould, and spraying a layer of clear water on the surface of the cake skin to prepare a moon cake primary product;
(6) After the oven is fully preheated in the up-down fire mode, the moon cake primary product is put into the middle layer of the oven for first baking, then the moon cake is taken out, a little egg yolk liquid is brushed on the surface of the moon cake, and the moon cake is put back into the oven for continuous baking until the surface of the moon cake is golden yellow, and the moon cake can be taken out.
Compared with comparative example 1, 2.7g of spicy essential oil was added to the crust, and the distinctive flavor element was introduced. The prepared spicy moon cake has clear pattern and full appearance, and has no obvious phenomena of waist swelling, sinking, cracking, collapse, stuffing exposure and the like; the moon cake is light brown, the surface is bright, the bottom is not burnt, the thickness of the moon cake skin is uniform, the stuffing is uniformly mixed, and the peeling is avoided; however, peppers were heavy in flavor, less spicy and numb in sensation, and had strong bitter-focus, with sensory faults, and a sensory score of 68.4 (table 2). The retention rate was only 44.10% due to the substantial loss of hydroxy-alpha-sanshool during baking due to heat and oxygen etc. (fig. 1).
Comparative example 3: preparation method of spicy moon cake with stuffing combined with spice essential oil
(1) Preparing a moon cake raw material: 200g of low-gluten wheat flour, 140g of moon cake syrup, 50g of corn oil, 4g of apparent water, 540g of stuffing, 2.7g of spicy essential oil prepared by blending capsicum essential oil, pepper essential oil, ginger essential oil and star anise essential oil (10:10:0.8:0.8), 50g of egg yolk and 15g of clear water;
(2) Adding apparent water and corn oil into the moon cake syrup, and uniformly stirring to obtain syrup; adding egg yolk into the clear water, and stirring uniformly to obtain yolk liquid;
(3) Putting low-gluten wheat flour into the syrup obtained in the step (2), stirring and kneading the wheat flour into a dough, wrapping the dough with a preservative film, and standing for half an hour;
(4) Uniformly mixing spicy and hot essential oil into the stuffing, dividing the stuffing into 30 g/pieces, rounding, dividing the proofed dough into 20 g/pieces, and wrapping the stuffing with the skin after rounding;
(5) Putting the dough wrapped with the moon cake stuffing into a mould, pressing and shaping the dough by the mould, and spraying a layer of clear water on the surface of the cake skin to prepare a moon cake primary product;
(6) After the oven is fully preheated in the up-down fire mode, the moon cake primary product is put into the middle layer of the oven for first baking, then the moon cake is taken out, a little egg yolk liquid is brushed on the surface of the moon cake, and the moon cake is put back into the oven for continuous baking until the surface of the moon cake is golden yellow, and the moon cake can be taken out.
Compared with comparative example 1, 2.7g of spicy essential oil was added to the filling, and the distinctive flavor element was introduced. The prepared spicy moon cake has clear pattern and full appearance, and has no obvious phenomena of waist swelling, sinking, cracking, collapse, stuffing exposure and the like; the moon cake is light brown, the surface is bright, the bottom is not burnt, the thickness of the moon cake skin is uniform, the stuffing is uniformly mixed, and the peeling is avoided; the flavor was more coordinated, but the peppers were heavy, were less spicy and numb, and had a stronger bitter focus, with a sensory score of 70.9 (table 3). The retention rate was only 49.10% due to the substantial loss of hydroxy-alpha-sanshool during baking due to heat and oxygen etc. (figure 1).
Comparative example 4: preparation method of spicy moon cake with skin stuffing doped with spice essential oil
(1) Preparing a moon cake raw material: 200g of low-gluten wheat flour, 140g of moon cake syrup, 50g of corn oil, 4g of apparent water, 540g of stuffing, 2.7g of prepared spicy essential oil, 50g of eggs and 15g of clear water;
(2) Adding apparent water and corn oil into the moon cake syrup, and uniformly stirring to obtain syrup; adding egg yolk into the clear water, and stirring uniformly to obtain yolk liquid;
(3) Putting low-gluten wheat flour and 1.6g of spicy essential oil into the syrup obtained in the step (2), stirring and kneading the mixture into a dough, wrapping the dough with a preservative film, and standing for half an hour;
(4) Uniformly mixing 1.1g of spicy essential oil into the stuffing, dividing the stuffing into 30 g/piece, rounding, dividing the proofed dough into 20 g/piece, and then wrapping the stuffing with skin;
(5) Putting the dough wrapped with the moon cake stuffing into a mould, pressing and shaping the dough by the mould, and spraying a layer of clear water on the surface of the cake skin to prepare a moon cake primary product;
(6) After the oven is fully preheated in the up-down fire mode, the moon cake primary product is put into the middle layer of the oven for first baking, then the moon cake is taken out, a little egg yolk liquid is brushed on the surface of the moon cake, and the moon cake is put back into the oven for continuous baking until the surface of the moon cake is golden yellow, and the moon cake can be taken out.
Compared with comparative example 1, 2.7g of spicy essential oil is added into the crust and the stuffing according to the proportion of 3:2, and special flavor elements are introduced. The prepared spicy moon cake has clear pattern and full appearance, and has no obvious phenomena of waist swelling, sinking, cracking, collapse, stuffing exposure and the like; the moon cake is light brown, the surface is bright, the bottom is not burnt, the thickness of the moon cake skin is uniform, the stuffing is uniformly mixed, and the peeling is avoided; the flavor was coordinated but the peppers were heavy, were less spicy and numb, and had a stronger bitter focus, with a sensory score of 72.1 (table 3). The retention rate was only 47.50% due to the substantial loss of hydroxy-alpha-sanshool during baking due to heat and oxygen etc. (figure 1).
Comparative example 5: preparation method of spicy moon cake combining cake skin with common spice essential oil microcapsules
(1) Dissolving sodium starch octenyl succinate in ultrapure water to prepare a single-layer wall material solution, adding spicy essential oil prepared by blending capsicum essential oil, pepper essential oil, ginger essential oil and star anise essential oil (10:10:0.8:0.8) according to the proportion of 1:1 of wall core ratio, and homogenizing by high-pressure microjet to form nano emulsion;
(2) Spray drying the nano emulsion to obtain the spicy essential oil microcapsule;
(3) Preparing a moon cake raw material: 200g of low gluten wheat flour, 140g of moon cake syrup, 50g of corn oil, 4g of apparent water, 540g of stuffing, 9g of spicy essential oil microcapsule, 50g of egg yolk and 15g of clear water;
(4) Adding apparent water and corn oil into the moon cake syrup, and uniformly stirring to obtain syrup; adding egg yolk into the clear water, and stirring uniformly to obtain yolk liquid;
(5) Placing the low-gluten wheat flour and the spicy and hot essential oil microcapsules into the syrup obtained in the step (6), stirring and kneading the syrup into a dough, wrapping the dough with a preservative film, and standing for half an hour;
(6) Dividing stuffing into 30 g/pieces, rounding, dividing the well-awakened dough into 20 g/pieces, and wrapping stuffing with skin after rounding;
(7) Putting the dough wrapped with the moon cake stuffing into a mould, pressing and shaping the dough by the mould, and spraying a layer of clear water on the surface of the cake skin to prepare a moon cake primary product;
(8) After the oven is fully preheated in the up-down fire mode, the moon cake primary product is put into the middle layer of the oven for first baking, then the moon cake is taken out, a little egg yolk liquid is brushed on the surface of the moon cake, and the moon cake is put back into the oven for continuous baking until the surface of the moon cake is golden yellow, and the moon cake can be taken out.
Compared with comparative example 1, 9g of spicy essential oil microcapsule is added into the cake crust, and the special flavor element is introduced. The prepared spicy moon cake has clear pattern and full appearance, and has no obvious phenomena of waist swelling, sinking, cracking, collapse, stuffing exposure and the like; the moon cake is light brown, the surface is bright, the bottom is not burnt, the thickness of the moon cake skin is uniform, the stuffing is uniformly mixed, and the peeling is avoided; the spicy flavor was perceived rapidly, but the flavor harmony was poor, the peppers were relatively heavy in flavor, spicy and numb in feel, slightly more bitter and burnt, and the sensory score was 76.5 (table 3). The microcapsule wall material protects the hydroxy-alpha-sanshool from heat and oxygen to some extent, but the protection effect is poor, and the retention is still only 70.63% (figure 1).
Comparative example 6: preparation method of spicy moon cake with stuffing combined with common spice essential oil microcapsules
(1) Dissolving sodium starch octenyl succinate in ultrapure water to prepare a single-layer wall material solution, adding spicy essential oil prepared by blending capsicum essential oil, pepper essential oil, ginger essential oil and star anise essential oil (10:10:0.8:0.8) according to the proportion of 1:1 of wall core ratio, and homogenizing by high-pressure microjet to form nano emulsion;
(2) Spray drying the nano emulsion to obtain the spicy essential oil microcapsule;
(3) Preparing a moon cake raw material: 200g of low gluten wheat flour, 140g of moon cake syrup, 50g of corn oil, 4g of apparent water, 540g of stuffing, 9g of spicy essential oil microcapsule, 50g of egg yolk and 15g of clear water;
(4) Adding apparent water and corn oil into the moon cake syrup, and uniformly stirring to obtain syrup; adding egg yolk into the clear water, and stirring uniformly to obtain yolk liquid;
(5) Putting low-gluten wheat flour into the syrup obtained in the step (6), stirring and kneading the wheat flour into a dough, wrapping the dough with a preservative film, and standing for half an hour;
(6) Uniformly mixing spicy and hot essential oil into the stuffing, dividing the stuffing into 30 g/pieces, rounding, dividing the proofed dough into 20 g/pieces, and wrapping the stuffing with the skin after rounding;
(7) Putting the dough wrapped with the moon cake stuffing into a mould, pressing and shaping the dough by the mould, and spraying a layer of clear water on the surface of the cake skin to prepare a moon cake primary product;
(8) After the oven is fully preheated in the up-down fire mode, the moon cake primary product is put into the middle layer of the oven for first baking, then the moon cake is taken out, a little egg yolk liquid is brushed on the surface of the moon cake, and the moon cake is put back into the oven for continuous baking until the surface of the moon cake is golden yellow, and the moon cake can be taken out.
Compared with comparative example 1, 9g of spicy essential oil microcapsule is added into the stuffing, and the special flavor element is introduced. The prepared spicy moon cake has clear pattern and full appearance, and has no obvious phenomena of waist swelling, sinking, cracking, collapse, stuffing exposure and the like; the moon cake is light brown, the surface is bright, the bottom is not burnt, the thickness of the moon cake skin is uniform, the stuffing is uniformly mixed, and the peeling is avoided; the spicy flavor was perceived rapidly, the flavor was coordinated, the pepper flavor was heavier, the spicy and numb sensations were relatively stronger, with a slight burnt bitter taste, and the sensory score was 78.7 (table 3). The microcapsule wall material protects the hydroxy-alpha-sanshool from heat and oxygen to some extent, but the protection effect is poor, and the retention is still only 74.61% (figure 1).
Comparative example 7: preparation method of spicy moon cake with skin stuffing doped with common spice essential oil microcapsules
(1) Adding a single-layer wall material solution prepared from sodium starch octenyl succinate in ultrapure water according to a wall-core ratio of 1:1, adding spicy essential oil prepared from chilli essential oil, pricklyash essential oil, ginger essential oil and star anise essential oil (10:10:0.8:0.8), homogenizing by high-pressure microfluidization to form nano emulsion;
(2) Spray drying the nano emulsion to obtain the spicy essential oil microcapsule;
(3) Preparing raw materials: 200g of low gluten wheat flour, 140g of moon cake syrup, 50g of corn oil, 4g of apparent water, 540g of stuffing, 9g of spicy essential oil microcapsule, 50g of egg yolk and 15g of clear water;
(4) Adding apparent water and corn oil into the moon cake syrup, and uniformly stirring to obtain syrup; adding egg yolk into the clear water, and stirring uniformly to obtain yolk liquid;
(5) Sieving low-gluten wheat flour and 5.4g of spicy essential oil microcapsules into the liquid obtained in the step (6), stirring and kneading the mixture into clusters, wrapping the dough with a preservative film, and standing for half an hour;
(6) Uniformly mixing 3.6g of spicy essential oil microcapsules into the stuffing, dividing the microcapsules into 30 g/pieces, rounding the microcapsules, dividing the proofed dough into 20 g/piece, and wrapping the dough into a wrapper and stuffing after rounding;
(7) Putting the dough wrapped with the moon cake stuffing into a mould, pressing and shaping the dough by the mould, and spraying a layer of clear water on the surface of the cake skin to prepare a moon cake primary product;
(8) After the oven is preheated by heating up and down, the moon cake primary product is put into the middle layer of the oven for first baking, then the moon cake is taken out, a little egg yolk liquid is brushed on the surface of the moon cake, and the moon cake is put back into the oven for continuous baking until the surface of the moon cake is golden yellow, and the moon cake can be taken out.
Compared with comparative example 1, 9g of spicy essential oil microcapsules are respectively added into the crust and the stuffing according to the proportion of 3:2, and special flavor elements are introduced. The prepared spicy moon cake has clear pattern and full appearance, and has no obvious phenomena of waist swelling, sinking, cracking, collapse, stuffing exposure and the like; the moon cake is light brown, the surface is bright, the bottom is not burnt, the thickness of the moon cake skin is uniform, the stuffing is uniformly mixed, and the peeling is avoided; the spicy flavor was perceived rapidly, the flavor was coordinated, the pepper flavor was heavier, the spicy and numb sensations were relatively stronger, there was a slight burnt bitter taste, and the sensory score was 79.5 (table 3). The microcapsule wall material protects the hydroxy-alpha-sanshool from heat and oxygen to some extent, but the protection effect is poor, and the retention is still only 72.16% (figure 1).
Example 1: preparation method of spicy moon cake combined with spice essential oil microcapsules
(1) Preparing an octenyl succinic acid starch sodium-resveratrol mixed solution, wherein the mass concentration ratio of the octenyl succinic acid starch sodium to the resveratrol is 10:3;
(2) Preparing an octenyl succinic acid sodium starch-resveratrol compound;
(3) Dissolving the sodium starch octenyl succinate-resveratrol compound prepared in the step (2) in ultrapure water to prepare a single-layer wall material solution, adding spicy and hot essential oil prepared by blending chilli essential oil, pricklyash essential oil, ginger essential oil and star anise essential oil (10:10:0.8:0.8) according to the proportion of 1:1 of wall core ratio, and homogenizing by high-pressure microjet to form nano emulsion;
(4) Spray drying the nano emulsion to obtain the spicy essential oil microcapsule;
(5) Preparing a moon cake raw material: 200g of low gluten wheat flour, 140g of moon cake syrup, 50g of corn oil, 4g of apparent water, 540g of stuffing, 6.4g of spicy essential oil microcapsule, 50g of egg yolk and 15g of clear water;
(6) Adding apparent water and corn oil into the moon cake syrup, and uniformly stirring to obtain syrup; adding egg yolk into the clear water, and stirring uniformly to obtain yolk liquid;
(7) Placing the low-gluten wheat flour and the spicy and hot essential oil microcapsules into the syrup obtained in the step (6), stirring and kneading the syrup into a dough, wrapping the dough with a preservative film, and standing for half an hour;
(8) Dividing stuffing into 30 g/pieces, rounding, dividing the well-awakened dough into 20 g/pieces, and wrapping stuffing with skin after rounding;
(9) Putting the dough wrapped with the moon cake stuffing into a mould, pressing and shaping the dough by the mould, and sprinkling a layer of clear water on the surface of the cake crust;
(10) After the oven is fully preheated in the up-down fire mode, putting the moon cake into the middle layer of the oven for first baking, taking out the moon cake, brushing a little egg yolk liquid on the surface of the moon cake, putting the moon cake back into the oven for continuous baking until the surface of the moon cake is golden yellow, and discharging the moon cake.
Compared with comparative example 1, 6.4g of spicy essential oil microcapsule was added to the crust, and the special flavor element was introduced. The prepared spicy moon cake has clear pattern and full appearance, and has no obvious phenomena of waist swelling, sinking, cracking, collapse, stuffing exposure and the like; the moon cake is light brown, the surface is bright, the bottom is not burnt, the thickness of the moon cake skin is uniform, the stuffing is uniformly mixed, and the peeling is avoided; the spicy flavor was perceived rapidly, slightly less coordinated, the peppery flavor was fresh and upward, the spicy and numb sensation was strong, only slightly bitter and burnt, and the sensory score was 82.2 (table 3). The good heat resistance of the microcapsule wall material protects the hydroxy-alpha-sanshool from heat and oxygen, and improves the retention rate to 87.95% (figure 1).
Example 2: preparation method of spicy moon cake combined with spice essential oil microcapsules
(1) Preparing an octenyl succinic acid starch sodium-resveratrol mixed solution, wherein the mass concentration ratio of the octenyl succinic acid starch sodium to the resveratrol is 10:3;
(2) Preparing an octenyl succinic acid sodium starch-resveratrol compound;
(3) Dissolving the sodium starch octenyl succinate-resveratrol compound prepared in the step (2) in ultrapure water to prepare a single-layer wall material solution, adding spicy and hot essential oil prepared by blending chilli essential oil, pricklyash essential oil, ginger essential oil and star anise essential oil (10:10:0.8:0.8) according to the proportion of 1:1 of wall core ratio, and homogenizing by high-pressure microjet to form nano emulsion;
(4) Spray drying the nano emulsion to obtain the spicy essential oil microcapsule;
(5) Preparing a moon cake raw material: 200g of low gluten wheat flour, 140g of moon cake syrup, 50g of corn oil, 4g of apparent water, 540g of stuffing, 6.4g of spicy essential oil microcapsule, 50g of egg yolk and 15g of clear water;
(6) Adding apparent water and corn oil into the moon cake syrup, and uniformly stirring to obtain syrup; adding egg yolk into the clear water, and stirring uniformly to obtain yolk liquid;
(7) Putting low-gluten wheat flour into the syrup obtained in the step (6), stirring and kneading the wheat flour into a dough, wrapping the dough with a preservative film, and standing for half an hour;
(8) Uniformly mixing spicy and hot essential oil into the stuffing, dividing the stuffing into 30 g/pieces, rounding, dividing the proofed dough into 20 g/pieces, and wrapping the stuffing with the skin after rounding;
(9) Putting the dough wrapped with the moon cake stuffing into a mould, pressing and shaping the dough by the mould, and sprinkling a layer of clear water on the surface of the cake crust;
(10) After the oven is fully preheated in the up-down fire mode, putting the moon cake into the middle layer of the oven for first baking, taking out the moon cake, brushing a little egg yolk liquid on the surface of the moon cake, putting the moon cake back into the oven for continuous baking until the surface of the moon cake is golden yellow, and discharging the moon cake.
Compared with comparative example 1, 6.4g of spicy essential oil microcapsule is added into the stuffing, and the special flavor element is introduced. The prepared spicy moon cake has clear pattern and full appearance, and has no obvious phenomena of waist swelling, sinking, cracking, collapse, stuffing exposure and the like; the moon cake is light brown, the surface is bright, the bottom is not burnt, the thickness of the moon cake skin is uniform, the stuffing is uniformly mixed, and the peeling is avoided; the spicy flavor can be rapidly perceived, the flavor is more coordinated, the pepper flavor is fresh and upward, the spicy and numb feeling is strong, the burnt bitter taste is not perceived, and the sensory score is 88.6 (table 3). The good heat resistance of the microcapsule wall material protects the hydroxy-alpha-sanshool from heat and oxygen, and improves the retention rate to 90.84% (figure 1).
Example 3: preparation method of spicy moon cake combined with spice essential oil microcapsules
(1) Preparing an octenyl succinic acid starch sodium-resveratrol mixed solution, wherein the mass concentration ratio of the octenyl succinic acid starch sodium to the resveratrol is 10:3;
(2) Preparing an octenyl succinic acid sodium starch-resveratrol compound;
(3) Dissolving the sodium starch octenyl succinate-resveratrol compound prepared in the step (2) in ultrapure water to prepare a single-layer wall material solution, adding spicy and hot essential oil prepared by blending chilli essential oil, pricklyash essential oil, ginger essential oil and star anise essential oil (10:10:0.8:0.8) according to the proportion of 1:1 of wall core ratio, and homogenizing by high-pressure microjet to form nano emulsion;
(4) Spray drying the nano emulsion to obtain the spicy essential oil microcapsule;
(5) Preparing a moon cake raw material: 200g of low gluten wheat flour, 140g of moon cake syrup, 50g of corn oil, 4g of apparent water, 540g of stuffing, 6.4g of spicy essential oil microcapsule, 50g of egg yolk and 15g of clear water;
(6) Adding apparent water and corn oil into the moon cake syrup, and uniformly stirring to obtain syrup; adding egg yolk into the clear water, and stirring uniformly to obtain yolk liquid;
(7) Placing low-gluten wheat flour and 3.8g of spicy essential oil microcapsules into the syrup obtained in the step (6), stirring and kneading the mixture into a dough, wrapping the dough with a preservative film, and standing for half an hour;
(8) Uniformly mixing 2.6g of spicy essential oil microcapsules into the stuffing, dividing the microcapsules into 30 g/pieces, rounding the microcapsules, dividing the proofed dough into 20 g/piece, and wrapping the dough into a wrapper and stuffing after rounding;
(9) Putting the dough wrapped with the moon cake stuffing into a mould, pressing and shaping the dough by the mould, and sprinkling a layer of clear water on the surface of the cake crust;
(10) After the oven is fully preheated in the up-down fire mode, putting the moon cake into the middle layer of the oven for first baking, taking out the moon cake, brushing a little egg yolk liquid on the surface of the moon cake, putting the moon cake back into the oven for continuous baking until the surface of the moon cake is golden yellow, and discharging the moon cake.
Compared with comparative example 1, 6.4g of spicy essential oil microcapsules are respectively added into the crust and the stuffing according to the proportion of 3:2, and special flavor elements are introduced. The prepared spicy moon cake has clear pattern and full appearance, and has no obvious phenomena of waist swelling, sinking, cracking, collapse, stuffing exposure and the like; the moon cake is light brown, the surface is bright, the bottom is not burnt, the thickness of the moon cake skin is uniform, the stuffing is uniformly mixed, and the peeling is avoided; the spicy flavor can be rapidly perceived, the pepper flavor is fresh and upward, the spicy and numb feeling is strong, the burnt bitter taste is not perceived, the flavor harmony is optimal, and the sensory score is 91.0 (table 3). The good heat resistance of the microcapsule wall material protects the hydroxy-alpha-sanshool from heat and oxygen, and improves the retention rate to 90.34% (figure 1).
As shown in table 4, the embedding rate and the loading rate of the spicy essential oil microcapsule are in an increasing trend with the increase of the concentration ratio of sodium starch octenyl succinate to resveratrol, which is probably because the incorporation of resveratrol effectively improves the oil-water interfacial capacity of sodium starch octenyl succinate, and can emulsify and embed spicy essential oil to a greater extent, thereby improving the embedding rate and the loading rate. Meanwhile, the coating effect of the resveratrol and the non-covalent combination of the sodium starch octenyl succinate and the resveratrol jointly resist damage caused by spray drying, and the stability of the spicy essential oil microcapsule is improved. The obvious reduction of the particle size indicates that the microcapsule has better effect and better solubility. However, as the incorporation amount of resveratrol increases, there is a significant difference in hygroscopicity of microcapsules. When the concentration ratio of starch sodium octenyl succinate to resveratrol is 10:5, the hygroscopicity of the microcapsules exceeds that of the powder with low hygroscopicity (< 15g/100 g). In summary, the spicy essential oil microcapsule with the concentration ratio of the sodium starch octenyl succinate to the resveratrol of 10:3 has ideal embedding rate, loading rate, particle size and hygroscopicity.
TABLE 1 influence of different wall materials on the release rate of spicy essential oil mouth
Table 2 organoleptic criteria for the spicy moon cakes
TABLE 3 sensory evaluation score of spicy moon cakes
TABLE 4 influence of concentration ratio of sodium starch octenyl succinate to resveratrol on microcapsule quality
Claims (9)
1. The preparation method of the spicy moon cake combined with the spice essential oil microcapsules is characterized by mainly comprising the following steps of:
(1) Preparing an octenyl succinic acid starch sodium-resveratrol mixed solution: dispersing sodium starch octenyl succinate and resveratrol into ultrapure water and ethanol respectively, and stirring until the sodium starch octenyl succinate and the resveratrol are completely dissolved to obtain sodium starch octenyl succinate solution and resveratrol ethanol solution respectively; adding the resveratrol ethanol solution into the sodium starch octenyl succinate solution with the same volume under the stirring condition to obtain a sodium starch octenyl succinate-resveratrol mixed solution;
(2) Preparation of sodium starch octenyl succinate-resveratrol complex: continuously stirring the mixed solution of sodium starch octenyl succinate and resveratrol at the speed of 600rpm for more than 6 hours at the temperature of 20-25 ℃, dialyzing the obtained mixed solution for 8-12 hours at the temperature of 4-5 ℃, and freeze-drying to obtain a sodium starch octenyl succinate-resveratrol compound;
(3) Dissolving the sodium starch octenyl succinate-resveratrol compound prepared in the step (2) in ultrapure water to prepare a single-layer wall material solution, adding spicy essential oil prepared by blending capsicum essential oil, pepper essential oil, ginger essential oil and star anise essential oil according to the proportion of 10:10:0.8:0.8, and homogenizing by high-pressure microjet to form nano emulsion;
(4) Spray drying the nano emulsion to obtain a spicy essential oil microcapsule;
(5) Preparing a moon cake raw material: low gluten wheat flour, moon cake syrup, corn oil, apparent water, stuffing, spicy and hot essential oil microcapsules, egg yolk and clear water;
(6) Adding apparent water and corn oil into the moon cake syrup, and uniformly stirring to obtain syrup; adding egg yolk into the clear water, and stirring uniformly to obtain yolk liquid;
(7) Placing low-gluten wheat flour and a certain amount of spicy essential oil microcapsules into the syrup obtained in the step (6), stirring and kneading the low-gluten wheat flour and a certain amount of spicy essential oil microcapsules into dough, wrapping the dough with a preservative film, and standing for half an hour;
(8) Uniformly mixing a certain amount of spicy essential oil microcapsules into the stuffing, dividing the microcapsules into 30 g/piece and rounding, dividing the dough which is awakened in the step (7) into 20 g/piece and rounding, and then performing skin stuffing;
(9) Putting the dough wrapped with the moon cake stuffing into a mould, pressing and shaping the dough by the mould, and spraying a layer of clear water on the surface of the cake skin to prepare a moon cake primary product;
(10) And (3) after the oven is fully preheated in a heating and discharging mode, putting the moon cake primary product prepared in the step (9) into the middle layer of the oven for primary baking, taking out the baked moon cake, brushing a little of yolk liquid prepared in the step (6) on the surface of the moon cake, and putting the moon cake back into the oven for continuous baking until the surface of the moon cake is golden yellow, thus obtaining the finished spicy moon cake.
2. The method for preparing spicy moon cakes combined with spice essential oil microcapsules, which is characterized in that the mass concentration ratio of the sodium starch octenyl succinate to the resveratrol in the sodium starch octenyl succinate-resveratrol mixed solution in the step (1) is 10:3.
3. The method for preparing spicy moon cakes combined with spice essential oil microcapsules according to claim 1, wherein the mass-volume concentration of the wall material solution prepared in the step (3) is 0.5-1.5% (w/v).
4. The method for preparing the spicy moon cake combined with the spice essential oil microcapsule according to claim 1, wherein the addition mass of the spicy essential oil in the step (3) is 0.5-2 times of the mass of the sodium starch octenyl succinate-resveratrol compound.
5. The method for preparing spicy moon cakes combined with spice essential oil microcapsules according to claim 1, wherein the air inlet temperature of spray drying in the step (4) is controlled between 173 and 175 ℃, the air outlet temperature is controlled between 73 and 75 ℃, the sample injection speed is 15 to 17mL/min, and the spray pressure is 0.5 to 1MPa.
6. The method for preparing the spicy moon cake combined with the spice essential oil microcapsule according to claim 1, wherein the low-gluten wheat flour is 200g, the moon cake syrup is 140g, the corn oil is 50g, the apparent water is 4g, the stuffing is 540g, the spicy essential oil microcapsule is 6.4g, the egg yolk is 50g and the clear water is 15g.
7. The method for preparing a spicy moon cake combined with spice essential oil microcapsules according to claim 1, wherein the addition amount of the spicy essential oil microcapsules in the step (7) is 0.5% -0.8% of the dough; the addition amount of the spicy essential oil microcapsule in the step (8) is 0.5-0.8% of the mass of the stuffing.
8. The method for preparing spicy moon cakes combined with spice essential oil microcapsules according to claim 1, wherein the preheating temperature in the step (10) is 190-200 ℃, and the first baking time is 4-5 min.
9. The method for preparing spicy moon cakes combined with spice essential oil microcapsules according to claim 1, wherein the continuous baking time in the step (10) is 12-15 min.
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