Moon cake with preservative film layer and manufacturing method thereof

A technology of fresh-keeping film and moon cakes, which is applied in the direction of coating preservation, baking, baked food, etc. It can solve the problems of excessive microbial pollution, microbial contamination, mold growth, etc., and achieve enhanced health care, good biocompatibility, and extended shelf life. Effect

Inactive Publication Date: 2009-11-11
JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 an

Method used

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  • Moon cake with preservative film layer and manufacturing method thereof
  • Moon cake with preservative film layer and manufacturing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0019] Embodiment 1: embodiment:

[0020] Cake crust production process: Add 350 grams of inversion syrup to 7.5 grams of liquid soap and mix well, then add 150 grams of vegetable oil, mix well, then pour 500 grams of all-purpose flour in three times, mix well, and pour in the flour for the last time according to Depending on the hardness and extensibility of the crust, increase or decrease the amount of final flour used. Put the finished pie crust in a clean container, cover it, and let it stand for more than 1.5 hours before using it.

[0021] The production process of the stuffing: the ratio of raw materials: lotus seeds: total sugar: oil is 10:14:5, and the ratio of trehalose and granulated sugar in the total sugar is 3:7.

[0022] Operation steps: Boil the water, the amount of water should be about 1cm submerged in the lotus body, add 10 catties of raw Xianglian lotus, add appropriate amount of edible alkali, heat while stirring, for about 10 minutes, until the water col...

Embodiment 2

[0024] Example 2: Production process of stuffing: Raw material ratio: red bean: total sugar: fat is 12:12:7, and the ratio of trehalose to granulated sugar in the total sugar is 3.5:7.5.

[0025] Operation steps: Boil the water, the amount of water should be about 1cm below the red beans, add 12 catties of raw red beans, add an appropriate amount of edible alkali, heat while stirring, and wait for about 10 minutes until the skin of the red beans is easy to peel off; after peeling , remove impurities, rinse, add a small amount of hot water and cook at high temperature until the inside is fully cooked, then enter the refining process; add about half of the sugar and oil in the formula, mix well and grind it into a slurry with a colloid mill; grind the red soybean milk Pour into a 250-degree oil pan and fry, add the remaining sugar and oil, and wait for the water to evaporate gradually. When the sugar content of the red bean stuffing is about 60 degrees, lower the furnace temperatur...

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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...

Claims

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Application Information

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IPC IPC(8): A21D15/08A21D13/08
Inventor 邬海雄张延杰
Owner JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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