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No-sucrose moon cake containing soy protein and manufacturing method thereof
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A soybean protein, sucrose-free technology, applied in baking, baked food, food science, etc., to achieve the effect of benefiting human health, simple production method and reasonable formula
Inactive Publication Date: 2010-03-17
天津实发冠华生物科技有限公司
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But if you carefully analyze the nutritional elements of moon cakes, you will be surprised
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Embodiment 1
[0036] A kind of sucrose-free mooncake containing soybean protein, the respective ratios of leather and filling raw materials are as follows by weight: (each serving is calculated as 10g)
[0046] The packaged moon cakes are made according to the weight ratio of skin and stuffing of 3:7 or 2:8 or 1:9, the ratio of raw materials is weighed by weight, and molded.
[0096] Preparation method and others are the same as embodiment 1.
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Abstract
The invention relates to a no-sucrose moon cake containing soy protein and a manufacturing method thereof. The no-sugar moon cake comprises the following raw materials based on parts by weight: cladding: 25-45 parts of plain flour, 5-25 parts of soy protein, 5-20 parts of vegetable oil, 25-45 parts of no-sugar syrup and 0.2-0.8 portion of alkaline water; and fillings: 60 parts-90 parts of merchantno-sugar cantonese moon cake fillings, 5-25 parts of soy protein, 2-15 parts of vegetable oil and 3-18 parts of no-sugar syrup. The manufacturing method of the moon cake comprises the following steps: first, emulsifying oil, syrup and alkaline water needed in the cladding, then adding the emulsified oil, syrup and alkaline water into flour and soy protein which are mixed evenly, kneading the mixture into dough, and fermenting 20-30 minutes for spare; weighing all the ingredients of the fillings based on parts by weight, and fully and evenly stirring for spare; firstly manufacturing moon cakeembryo according to the ratio of the cladding and the fillings of 3:7, 2:8 or 1:9, and pressing and forming; brushing egg liquid, with the baking temperature of 170-220 DEG C; and finally heat-sealingand packaging. The invention adds the optimal soy protein into the formula of the moon cake, does not add sucrose, and manufactures a moon cake which is more beneficial to body health, leads people not only to inherit the traditional custom, but also supplement nutrition when people eat the moon cake.
Description
technical field [0001] The invention relates to nutritious food and a preparation method thereof, in particular to a sucrose-free moon cake containing soybean protein and a preparation method thereof. Background technique [0002] Mooncake is a traditional food of the Chinese nation. During the Mid-Autumn Festival, a large number of mooncakes are on the market, and groups and individuals rush to buy and eat them. It has become a custom to eat mooncakes or present mooncakes during the Golden Autumn Festival, which reflects people’s good wishes for family reunion, and there is still a trend of bringing mooncakes into ordinary people’s homes as non-holiday snack food. But if you carefully analyze the nutritional elements of moon cakes, you will be surprised. There are four types of moon cakes in my country, namely Cantonese style, Beijing style, Suzhou style, and Yunnan style. Their common feature is a collection of sugar, oil, and noodles. Due to the strengthening of people'...
Claims
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Application Information
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