Suzhou-style mooncake production technology

A production process, moon cake technology, applied in baking, dough processing, baked food, etc., can solve the problems of heavy oil, brittleness, high sugar, etc., and achieve the effect of good taste, low brittleness, and reduced fat content

Inactive Publication Date: 2017-11-24
苏州稻香村食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the above-mentioned technical problems, the present invention provides a Soviet-style moon cake production process. Aiming at the deficiencies in the prior art, a new type of moon cake formula and manufacturing process is adopted to solve the problems of high sugar, heavy oil, and fragility of the Soviet-style moon cake.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A Soviet style moon cake production process, comprising the following steps:

[0019] Step 1, making water-oil dough; mixing lard, corn oil and maltodextrin evenly in a mass ratio of 2:1:1 to obtain mixed oil; pulverizing and grinding green tea to obtain green tea powder; mixing the mixed oil, green tea Flour, clear water and sucrose-free syrup are mixed and stirred into an emulsified state, then wheat flour and green tea powder are added and stirred until the dough is smooth and delicate and gluten-bound, and left to stand for 20-25 minutes to make a water-oil dough. The composition and weight ratio of the water-oil dough 10-20 parts of mixed oil, 3-6 parts of sucrose-free syrup, 25-35 parts of water, 3-5 grams of green tea powder, 80-100 parts of wheat flour;

[0020] Step 2, the production of pastry dough; slowly stir the wheat flour and mixed oil until the oil powder is evenly mixed, then continue to knead and stir until the pastry dough is formed, which is as soft ...

Embodiment 2

[0025] A Soviet style moon cake production process, comprising the following steps:

[0026] Step 1, making water-oil dough; mixing lard, corn oil and maltodextrin evenly in a mass ratio of 2:1:1 to obtain mixed oil; pulverizing and grinding green tea to obtain green tea powder; mixing the mixed oil, green tea Flour, clear water and sucrose-free syrup are mixed and stirred into an emulsified state, then wheat flour and green tea powder are added and stirred until the dough is smooth and delicate and gluten-bound, and left to stand for 25 minutes to make a water-oil dough. The composition and weight ratio of the water-oil dough are as follows: 20 parts of oil, 6 parts of sucrose-free syrup, 35 parts of water, 5 grams of green tea powder, 100 parts of wheat flour;

[0027] Step 2, making the pastry dough: slowly stir the wheat flour and the mixed oil until the oil powder is evenly mixed, then continue kneading and stirring until the pastry dough is formed, which is as soft and h...

Embodiment 3

[0032] A Soviet style moon cake production process, comprising the following steps:

[0033] Step 1, making water-oil dough; mixing lard, corn oil and maltodextrin evenly in a mass ratio of 2:1:1 to obtain mixed oil; pulverizing and grinding green tea to obtain green tea powder; mixing the mixed oil, green tea Flour, clear water and sucrose-free syrup are mixed and stirred into an emulsified state, then wheat flour and green tea powder are added and stirred until the dough is smooth and delicate and gluten-bound, and left to stand for 20 minutes to make a water-oil dough, the composition and weight ratio of which are mixed 10 parts of oil, 3 parts of sucrose-free syrup, 25 parts of water, 3 grams of green tea powder, 80 parts of wheat flour;

[0034] Step 2, the production of pastry dough; slowly stir the wheat flour and mixed oil until the oil powder is evenly mixed, then continue to knead and stir until the pastry dough is formed, which is as soft and hard as the water-oil d...

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PUM

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Abstract

The invention discloses a Suzhou-style mooncake production technology. The technology comprises the steps of water-oiled dough preparation, pastry preparation, oil-mixed dough preparation, encrusting and shaping, baking and cooling and the like, and improved Suzhou-style mooncakes are prepared. The making technology is simple and reseanable, the prepared Suzhou-style mooncakes are crispy in skin and not easy to break, meanwhile, the content of fat in the moomcakes and the content of sugar in the mooncakes is are reduced, the mooncakes are healthy, low in oil content, and good in taste.

Description

technical field [0001] The invention relates to the field of moon cake production, in particular to a Soviet-style moon cake production process. Background technique [0002] Su-style mooncakes are a traditional food originating in Suzhou. They are deeply loved by the people in the south of the Yangtze River and have a tendency to expand to the whole country. Suzhou-style moon cakes are made of wheat flour, maltose, edible vegetable oil or lard, water and other raw materials, and wheat flour, edible vegetable oil or lard are used to make crisps, and are processed by complex processes such as making pastry, stuffing, stickers and stamping, and baking and packaging. made. The skin layer of Soviet-style moon cakes is crisp and loose, the color is beautiful, and the taste is crisp and crisp, which is the essence of Soviet-style pastries. However, due to the shortcomings of high sugar, heavy oil and brittleness of Soviet-style mooncakes, the market share of Soviet-style mooncak...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21D2/14A21D2/18A21D2/34A21D2/36
CPCA21D13/31A21D2/14A21D2/186A21D2/34A21D2/36A21D13/38
Inventor 周广明
Owner 苏州稻香村食品有限公司
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