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Low sugar black tea flavor tea oil mooncake and preparation method thereof

A technology for moon cakes and black tea, which is applied in the field of low-sugar black tea-flavored tea-oil moon cakes and its preparation, can solve the problems of low-sugar, low-fat, high-sugar and high-oil moon cakes, and achieve high tea fragrance, natural color and obvious black tea fragrance Effect

Inactive Publication Date: 2017-02-22
ZHANGZHOU COLLEGE OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional moon cakes are high in sugar (sugar content 45%-55%) and oil (about 30%), which do not meet the requirements of modern healthy diet for low sugar and low fat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of preparation method of low-sugar black tea flavor camellia oil moon cake, concrete steps are as follows:

[0037] (1) Preparation of low-sugar black tea mooncake skin

[0038] (1) The composition of the pie crust includes by weight:

[0039] 100 parts of low-gluten flour, 50 parts of maltitol, 10 parts of fructooligosaccharide, 25 parts of camellia oil, 2 parts of superfine black tea powder (500 mesh), 1 part of alkaline water;

[0040] (2) Preparation method of pie crust:

[0041] ① Weigh maltitol and fructooligosaccharide in proportion and add them into alkaline water, stir evenly to obtain a mixed solution;

[0042] ② Weigh the low-gluten flour in proportion, sieve it, add tea oil and superfine black tea powder, knead evenly, add the mixed liquid made in step ① during the kneading process, and synthesize a uniform dough, wrap it in plastic wrap, Relax for 30 minutes;

[0043] (2) Preparation of low-sugar black tea mooncake filling

[0044] (1) The filli...

Embodiment 2

[0053] A kind of preparation method of low-sugar black tea flavor camellia oil moon cake, concrete steps are as follows:

[0054] (1) Preparation of low-sugar black tea mooncake skin

[0055] (1) The composition of the pie crust includes by weight:

[0056] 100 parts of low-gluten flour, 55 parts of maltitol, 15 parts of fructooligosaccharide, 28 parts of camellia oil, 3 parts of superfine black tea powder (800 mesh), 1 part of alkaline water;

[0057] (2) Preparation method of pie crust:

[0058] ① Weigh maltitol and fructooligosaccharide in proportion and add them into alkaline water, stir evenly to obtain a mixed solution;

[0059] ② Weigh the low-gluten flour in proportion, sieve it, add tea oil and superfine black tea powder, knead evenly, add the mixed liquid made in step ① during the kneading process, and synthesize a uniform dough, wrap it in plastic wrap, Relax for 30 minutes;

[0060] (2) Preparation of low-sugar black tea mooncake filling

[0061] (1) The filling...

Embodiment 3

[0070] A kind of preparation method of low-sugar black tea flavor camellia oil moon cake, concrete steps are as follows:

[0071] (1) Preparation of low-sugar black tea mooncake skin

[0072] (1) The composition of the pie crust includes by weight:

[0073] 100 parts of low-gluten flour, 60 parts of maltitol, 20 parts of fructooligosaccharide, 30 parts of camellia oil, 4 parts of superfine black tea powder (1000 mesh), 2 parts of alkaline water;

[0074] (2) Preparation method of pie crust:

[0075] ① Weigh maltitol and fructooligosaccharide in proportion and add them into alkaline water, stir evenly to obtain a mixed solution;

[0076] ② Weigh the low-gluten flour in proportion, sieve it, add tea oil and superfine black tea powder, knead evenly, add the mixed liquid made in step ① during the kneading process, and synthesize a uniform dough, wrap it in plastic wrap, Relax for 30 minutes;

[0077] (2) Preparation of low-sugar black tea mooncake filling

[0078] (1) The fil...

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Abstract

The invention provides a low sugar black tea flavor tea oil mooncake and a preparation method thereof, and belongs to the food processing field. The preparation method of the low sugar black tea flavor tea oil mooncake includes the specific process steps of raw auxiliary material weighing, preprocessing, cake crust preparation, crust dividing, stuffing filling, shaping, baking, cooling and packaging. The low sugar black tea flavor tea oil mooncake is high in nutritive value, and rich in multiple amino acids, and contains multiple functional factors of tea polyphenol and the like. By adopting a low sugar formula, the low sugar black tea flavor tea oil mooncake overcomes the defects that traditional mooncakes are high in sugar content, soil content and heat, agreeable in sweetness, and nutrient and healthy. Fructo-oligosaccharide is added as prebiotics, can promote propagation of in-vivo Bifidobacterium, and further has multiple healthcare effects of preventing caries and the like. Tea oil is added, rich in unsaturated fatty acid, and difficult to oxidize in high temperature baking, and has multiple healthcare functions.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a low-sugar black tea-flavored tea oil mooncake and a preparation method thereof. Background technique [0002] Moon cake is a kind of traditional pastry in our country, which means harmony and reunion. It is a must-have delicacy for the Mid-Autumn Festival. Traditional moon cakes are high in sugar (sugar content 45%-55%) and oil (about 30%), which do not meet the requirements of modern healthy diet for low sugar and low fat. Combining mooncakes, a traditional festive delicacy, with modern technology can produce low-sugar, low-calorie, low-fat mooncakes with diverse flavors to meet the new needs of consumers. [0003] Black tea is a natural fully fermented tea rich in carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, asparagus Amino acid and other nutrients. Black tea contains a large am...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21D13/06A21D2/36A21D2/18A21D2/14
CPCA21D2/181A21D2/145A21D2/36
Inventor 叶丹榕蔡烈伟彭小燕蔡香珍李园园
Owner ZHANGZHOU COLLEGE OF SCI & TECH
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