Moon cake with preservative film layer and manufacturing method thereof

Abstract

The invention discloses a moon cake with a preservative film layer, which comprises filler (1) and a cake skin (2) wrapped on the filler (1). The moon cake is characterized in that the preservative film layer (3) is wrapped on the top surface and the side surface of the cake skin (2) and comprises chitosan as a main component. The effect of restraining microorganisms can be achieved by spraying a chitosan preservative film layer with bacteriostatic performance on the surface of the cake skin, which is an economic and feasible moon cake preservative method for effectively prolonging the shelf life of a moon cake; the health care function of the traditional moon cake is enhanced by utilizing the chitosan function in the components of the preservative film layer so that the moon cake as a traditional food develops towards a new health care functional characteristic direction to obtain the effect of killing two birds with one stone; and the chitosan is a basic amylase widely existing in the nature. The chitosan has the advantages of nature, innocuity, good biocompatibility, and the like and is proved by searches not to influence the health.

Description

Technical field: [0001] The invention relates to a moon cake with a fresh-keeping film layer and a manufacturing method thereof Background technique: [0002] Cantonese-style moon cakes are an important part of Mid-Autumn moon cakes. They have profound cultural characteristics and heritage of Lingnan food and are one of the traditional foods in my country. It has the characteristics of exquisite material selection, traditional craftsmanship, beautiful appearance and color, thin skin and filling, pleasant taste and flavor, exquisite packaging, and convenient consumption, etc., and is deeply loved by consumers all over the world. Now it has gradually become the representative and best product of Mid-Autumn Festival moon cakes. Pure lotus paste mooncake is a typical representative of Cantonese-style mooncakes. It is popular in Guangdong, Hainan, Guangxi and other places. Among them, the weight of the stuffing often accounts for more than 80% of the weight of the cake, and the...

AI Technical Summary

Problems solved by technology

[0003] Due to the high nutrient content of Cantonese-style moon cakes and the long direct contact with air during production and storage, they are susceptible to microbial contamination and quality deterioration such as fat oxidation and mold growth. It is included in the formula of the product. Need to use preservatives, preservatives are mainly potassium sorbate, calcium propionate, sodium acetate acetate, and the addition of preservatives, although can play a certain role, but its role is often limited, at the same time due to backward hardware facilities, production equipment automation A series of problems such as low level, lack of good manufacturing practice (GMP), improper control and microbial contamination caused by excessive addition or abuse of preservative additives have brought potential or caused quality and safety problems to products. In addition, chemical preservatives All of them have more or less toxic and side effects on the human body, so they are psychologically resisted by more and more consumers.

Therefore, excessive microbial pollution, high sweetness, and toxic and side effects of preservatives have become important issues that plague the quality of Cantonese-style mooncakes.

[0004] With the improvement of people's living standards, while people consume a large amount of delicious food such as high-nutrition protein, sugar, and fat, they will inevitably bring about a series of "richness diseases" such as high blood pressure and high blood fat that seriously endanger human health. Therefore, there is a certain gap between the high nutrient content of Cantonese-style moon cakes and consumers' desire for healthy food

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