Moon cake

A moon cake and leather technology, which is applied in the field of moon cakes, can solve the problems of leather debris falling on the ground or on clothes, troublesome cleaning, etc., and achieve the effects of mechanized production, improved production efficiency, and reduced viscosity

Active Publication Date: 2010-07-14
广东荣诚食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional mooncakes are basically made by baking, and the skin is opaque. Consumers can only see the filling when they cut the mooncake. In addition, the skin of most

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Take 10 kilograms of tapioca starch (all modified cassava starch), 40 kilograms of high maltose syrup with a mass percentage concentration of 83%, 20 kilograms of water, and 0.04 kilograms of preservative (including 0.01 kilograms of sodium dehydroacetate and 0.03 kilograms of potassium sorbate), Flavor 0.01 kg (both lemon oil), color 0.015 kg (both gardenia yellow pigment), filling 105 kg (filling can use existing moon cake fillings, such as red bean paste (such as white bean paste, mung bean paste, udon paste) , Red bean paste), coconut paste, lotus paste, bean paste, date paste, taro paste, etc.).

[0031] The total amount of 20 kilograms of water in the raw materials is divided into three parts, of which 10 kilograms of water is used to adjust the tapioca starch into powder slurry in step (1), 8 kilograms of water is used to dissolve high maltose syrup in step (2), and 2 kilograms of water Used to dissolve the preservative in step (3).

[0032] Then follow the steps bel...

Embodiment 2

[0040] Take 12 kilograms of tapioca starch (both modified cassava starch), 30 kilograms of high maltose syrup with a mass percentage concentration of 86%, 17 kilograms of water, and 0.05 kilograms of preservative (including 0.015 kilograms of sodium dehydroacetate and 0.035 kilograms of sodium propionate), Spices 0.2 kg (both edible water-soluble flavors), filling 60 kg (filling can use existing moon cake fillings, such as red bean paste (such as white bean paste, mung bean paste, black bean paste, red bean paste), coconut paste, lotus paste, Bean paste, jujube paste, taro paste, etc.).

[0041] The total amount of 17 kg of water in the raw material is divided into three parts, of which 12 kg of water is used to adjust the tapioca starch into powder slurry in step (1), 4.5 kg of water is used to dissolve high maltose syrup in step (2), and 0.5 kg of water Used to dissolve the preservative in step (3).

[0042] Then follow the steps below to make mooncakes:

[0043] (1) Mix tapioca ...

Embodiment 3

[0050] Take 11 kilograms of tapioca starch (including 6 kilograms of native tapioca starch and 5 kilograms of modified tapioca starch), 35 kilograms of high maltose syrup with a mass percentage concentration of 85%, 19 kilograms of water, and 0.06 kilograms of preservative (all of which are potassium sorbate), Pigment 0.02 kg (both β-carotene), filling 35 kg (filling can use existing moon cake fillings, such as red bean paste (such as white bean paste, mung bean paste, oo paste, red bean paste), coconut paste, lotus paste, Bean paste, jujube paste, taro paste, etc.).

[0051] The total amount of 19 kg of water in the raw material is divided into three parts, of which 10 kg of water is used to adjust the tapioca starch into powder slurry in step (1), 5 kg of water is used to dissolve high maltose syrup in step (2), and 4 kg water Used to dissolve the preservative in step (3).

[0052] Then follow the steps below to make mooncakes:

[0053] (1) Mix cassava starch with 10 kg of water ...

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PUM

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Abstract

The invention relates to a moon cake, which consists of a shell and filling. The moon cake has the following characteristic that: the shell is made from the following materials in part by weight: 10 to 12 parts of cassava starch, 30 to 40 parts of high maltose syrup, 17 to 20 parts of water, 0.04 to 0.06 parts of antistaling agent, 0 to 0.2 parts of flavorant and 0 to 0.02 parts of colorant. The cassava starch and the high maltose syrup are adopted as the main materials of the shell of the moon cake, the cooked shell has high transparency and uniform color, consumers can see the filling through the shell, moreover, the shell is soft and flexible, cannot be stuck on the teeth, and tastes good, and when the moon cake is eaten, few shell chips drop; the high maltose syrup has a certain moisture-preserving effect and can prevent the starch from aging and hardening, consequently, the shelf life is prolonged, and the shell cannot be cracked after the moon cake is stored for a long time, and still can be kept intact and beautiful; because the high maltose syrup also can reduce the viscosity of the shell, mechanized production can be facilitated, and the production efficiency can be increased.

Description

Technical field [0001] The invention relates to a moon cake. Background technique [0002] Moon cake is a kind of traditional food in our country, and it has become an essential food for people to celebrate some traditional festivals (such as Mid-Autumn Festival). Moon cakes include skin materials and fillings, which wrap the fillings and have a certain shape (mostly round). Traditional moon cakes are basically made by baking methods, and their skin is opaque. Consumers can only see the fillings when they cut the moon cakes. In addition, most traditional moon cakes have crispy skins and often have a lot of broken skins when eating. Swarf falls on the ground or clothes, making cleaning more troublesome. Summary of the invention [0003] The technical problem to be solved by the present invention is to provide a moon cake whose skin is transparent, full of toughness and elasticity, and the skin can remain intact and beautiful after long-term storage. The technical solutions adopt...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 刘维雄
Owner 广东荣诚食品有限公司
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