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Five-grain moon cake and preparation method thereof

A technology for moon cakes and fillings, which is applied in the field of Wuliang moon cakes and its preparation, which can solve the problems of dietary fiber intake and achieve good strength and structure, soft moon cakes, delicate and lubricated taste

Inactive Publication Date: 2012-06-13
石家庄市米莎贝尔饮食食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the content of dietary fiber in various foods in the domestic market is very small, and the daily intake of dietary fiber per person is seriously insufficient. According to the survey, the daily intake of dietary fiber per person in my country is short of 2 / 3, and the normal diet is far from normal. Can not meet people's demand for dietary fiber, therefore, it is imperative to supplement dietary fiber in daily diet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Preparation of dough: take 20kg triticale flour, 10kg oat flour, 10kg soybean flour, 5kg japonica rice flour, 5kg chestnut rice flour and sieve, add 20kg vegetable oil, 10kg fructose syrup, 20kg water, mix well and knead until The leather is soft and hard enough to make mooncake dough;

[0036] (2) Preparation of filling: get 5kg of soybean cellulose, add 40kg of bean paste filling, 20kg of vegetable oil, 15kg of xylitol, and 20kg of water, stir evenly to form a mooncake filling;

[0037] (3) Forming and baking: Put the mooncake filling into the mooncake skin, and the mooncake filling accounts for 65% of the weight of the mooncake. Wrap it according to the conventional process, then shape it, and bake it at 180°C for 30 minutes to get the five-grain mooncake.

Embodiment 2

[0039] (1) Preparation of dough: take 42kg triticale flour, 7kg oat flour, 7kg soybean flour, 7kg japonica rice flour, 7kg chestnut rice flour and sieve, add 10kg vegetable oil, 10kg fructose syrup, 10kg water, mix well and knead until The leather is soft and hard enough to make mooncake dough;

[0040] (2) Preparation of fillings: Take 5kg konjac cellulose, 5kg fruit and vegetable cellulose, 5kg corn cellulose, add 48kg five kernel fillings, 15kg vegetable oil, 10kg maltitol, 12kg water, stir evenly, and serve as mooncake fillings ;

[0041] (3) Forming and baking: put the mooncake filling into the mooncake skin, and the mooncake filling accounts for 80% of the weight of the mooncake, wrap it according to the conventional process, and then shape it, bake at 220°C for 15 minutes to get the five-grain mooncake.

Embodiment 3

[0043] (1) Preparation of dough: take 30kg triticale flour, 6kg oat flour, 6kg soybean flour, 12kg japonica rice flour, 6kg chestnut rice flour and sieve, add 15kg vegetable oil, 12kg fructose syrup, 13kg water, mix well and knead until The leather is soft and hard enough to make mooncake dough;

[0044] (2) Preparation of filling: get 6kg of soybean cellulose and 4kg of fruit and vegetable cellulose, add 45kg of lotus seed paste filling, 16kg of vegetable oil, 12kg of sorbitol, and 17kg of water, stir well to form a mooncake filling;

[0045] (3) Forming and baking: Put the mooncake filling into the mooncake skin, and the mooncake filling accounts for 75% of the weight of the mooncake. Wrap it according to the conventional process and then shape it. Bake it at 195°C for 25 minutes to get the five-grain mooncake.

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Abstract

The invention relates to a five-grain moon cake and a preparation method thereof. The moon cake comprises a moon cake skin and moon cake stuffing. The moon cake skin consists of, by mass percentage, 50-70% of flour, 10-20% of vegetable oil and fat, 10-15% of high fructose corn syrup and the balance water. The moon cake stuffing consists of 40-48% of basical stuffing, 5-15% of dietary fibre, 15-20% of vegetable oil and fat, 10-15% sugar alcohol and the balance water, and the moon cake stuffing accounts for 65-80% of total weight of moon cake materials. The preparation method of the five-grain moon cake comprises the steps of skin preparation, stuffing preparation, forming and baking. The five-grain moon cake has the advantages of being low in oil and fat, high in fiber and vitamin and low in energy, is especially suitable for obese patients, patients with diabetes, patients with cardiovascular diseases and other special population, and is fine and smooth in mouthfeel and spiced and crisp in taste.

Description

technical field [0001] The invention relates to a moon cake and a preparation method thereof. Specifically, it relates to a five-grain moon cake and a preparation method thereof. Background technique [0002] Moon cake is a traditional pastry of our people. It has a history of thousands of years. However, traditional moon cakes are high-sugar and high-oil foods, with a sugar content of 35-40% and an oil content of about 30%. Because high-sugar and high-oil foods are prone to obesity , And cause hyperlipidemia, high blood pressure, arteriosclerosis, coronary heart disease and diabetes and other modern so-called "rich man's disease". Therefore, from the perspective of modern nutrition, moon cakes are unhealthy foods. [0003] In recent years, people's research on moon cakes has mainly focused on two aspects, one is to further improve its taste and appearance, and the other is to produce sugar-free and low-sugar health-care moon cakes. [0004] For example, Liu Weixiong discl...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 刘士进
Owner 石家庄市米莎贝尔饮食食品有限公司
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