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Sugarless matcha snowy mooncake and preparation method thereof

A moon cake and snow skin technology, which is applied in the field of sugar-free matcha snow skin moon cake and its preparation, can solve the problems of no specific feasible method and specific sensory evaluation standards for the matcha snow skin moon cake, etc., so as to improve the shelf life and enhance the flavor. , the effect of rapid aging

Inactive Publication Date: 2019-05-24
武夷学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no mature technology for introducing tea components into snowy mooncakes. For example, introducing matcha into snowy mooncakes to make sugar-free matcha snowy mooncakes is difficult because on the one hand, the national standard GBT 19855-2015 does not specifically There are specific sensory evaluation standards for matcha snowy mooncakes. On the other hand, there is no specific and feasible method for how to measure tea polyphenols in snowy mooncakes. On the other hand, adding matcha to mooncakes will affect the subsequent production process. The quality of the moon cake, the flavor of the moon cake and the quality of the matcha and the health function of the matcha will all have a certain impact. Therefore, how to obtain a sugar-free matcha ice skin moon cake with high quality, good flavor and full functions still needs a lot of research. Research

Method used

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  • Sugarless matcha snowy mooncake and preparation method thereof
  • Sugarless matcha snowy mooncake and preparation method thereof
  • Sugarless matcha snowy mooncake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A sugar-free matcha ice skin mooncake, the mooncake skin comprises the following raw material components in parts by weight: 2 parts of tapioca starch, 0.5 part of matcha powder, 2 parts of clear noodles, 4 parts of glutinous rice flour, 25 parts of milk, 2 parts of corn oil, 5 parts of maltitol, 2 parts of sticky rice flour.

[0023] The preparation method of sugar-free matcha ice skin moon cake described above comprises the following preparation steps:

[0024] Step 1, prepare the mooncake filling: prepare the chestnut filling to have filling viscosity;

[0025] Step 2, stirring and mixing tapioca starch, matcha powder, clear noodles, glutinous rice flour, and sticky rice flour and passing through an 80-mesh sieve to obtain a mixture;

[0026] Step 3, mixing maltitol, milk and corn oil, adding the mixture, and continuing to stir and mix until there is no particle dispersion in the slurry mixture to obtain a noodle slurry;

[0027] Step 4, microwave the batter repeat...

Embodiment 2

[0030] A sugar-free matcha ice skin mooncake, the mooncake skin comprises the following raw material components in parts by weight: 4 parts of tapioca starch, 1 part of matcha powder, 5 parts of clear noodles, 6 parts of glutinous rice flour, 28 parts of milk, 3 parts of corn oil, 6 parts of maltitol, 4 parts of sticky rice flour.

[0031] The preparation method of sugar-free matcha ice skin moon cake described above comprises the following preparation steps:

[0032] Step 1, prepare the moon cake filling: prepare the red date filling to have filling viscosity;

[0033] Step 2, stirring and mixing tapioca starch, matcha powder, clear noodles, glutinous rice flour, and sticky rice flour and passing through an 80-mesh sieve to obtain a mixture;

[0034] Step 3, mixing maltitol, milk and corn oil, adding the mixture, and continuing to stir and mix until there is no particle dispersion in the slurry mixture to obtain a noodle slurry;

[0035] Step 4, microwave the batter repeate...

Embodiment 3

[0038] A sugar-free matcha ice skin mooncake, the mooncake skin comprises the following raw material components in parts by weight: 6 parts of tapioca starch, 1.8 parts of matcha powder, 6 parts of clear noodles, 8 parts of glutinous rice flour, 35 parts of milk, 4 parts of corn oil, 10 parts of maltitol, 6 parts of sticky rice flour.

[0039] The preparation method of sugar-free matcha ice skin moon cake described above comprises the following preparation steps:

[0040] Step 1, prepare the mooncake filling: prepare the custard filling to have filling viscosity;

[0041] Step 2, stirring and mixing tapioca starch, matcha powder, clear noodles, glutinous rice flour, and sticky rice flour and passing through a 100-mesh sieve to obtain a mixture;

[0042] Step 3, mixing maltitol, milk and corn oil, adding the mixture, and continuing to stir and mix until there is no particle dispersion in the slurry mixture to obtain a noodle slurry;

[0043] Step 4, microwave the batter repea...

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Abstract

The invention discloses a sugarless matcha snowy mooncake and a preparation method thereof. The mooncake comprises tapioca starch, matcha powder, wheat starch, glutinous rice flour, milk, corn oil, maltitol and sticky rice flour. The preparation method includes preparing mooncake stuffing; stirring, mixing and sieving the tapioca starch, the matcha powder, the wheat starch, the glutinous rice flour and the sticky rice flour to obtain a mixture; mixing the maltitol, the milk and the corn oil, adding the mixture, and continuing to stir and mix until no particle dispersions exist in the paste mixture to obtain paste; repeatedly heating the paste though microwaves, curing the paste into a snowy wrapper, and covering the mooncake stuffing with the wrapper; performing molding and refrigerating to obtain the sugarless matcha snowy mooncake. The sugarless matcha snowy mooncake and the preparation method thereof have the advantages that matcha components are introduced, sucrose is replaced by the maltitol, the sugarless matcha snowy mooncake with a health care function is prepared, the overall quality of the snowy mooncake is improved, and the shelf life is prolonged.

Description

technical field [0001] The invention belongs to the technical field of moon cake preparation, and in particular relates to a sugar-free matcha ice skin moon cake and a preparation method thereof. Background technique [0002] There are many varieties of moon cakes, and snowy moon cakes are a new type among many varieties. Snow skin mooncakes were first created by Hong Kong Taipan Bakery Cakes in 1989 and introduced to the mainland after Hong Kong's return to the motherland. Snowskin mooncakes are mainly made of glutinous rice flour, sticky rice flour, and clear noodles. At the same time, they do not need to be baked and need to be stored in the refrigerator. Therefore, the skin of the snowskin mooncakes is as white as snow, and the taste is icy and springy. [0003] Under the social background that people pursue a healthy diet with low oil, low sugar and low calories. Snow skin moon cakes came into being in line with the eating habits of modern people. The traditional sno...

Claims

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Application Information

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IPC IPC(8): A23L7/122A23L3/3472
Inventor 廖素兰翁器林黄志刚
Owner 武夷学院
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