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Syrup for roasting and preparation method thereof and mooncakes prepared from syrup

A technology of syrup and baking, which is applied in the field of baking syrup and its preparation method and the moon cakes prepared therefrom, can solve the problems of difficult control, high pressure, complicated production process of invert syrup, etc., and achieve easy coloring, convenient source and high quality Effect

Inactive Publication Date: 2011-03-30
山东文远生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The price of sucrose, the main ingredient of invert syrup, has been rising since 2008. The rising price of raw materials has put more and more pressure on mooncake manufacturers, and the production process of invert syrup in the mooncake manufacturing process is complicated and difficult to control

Method used

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  • Syrup for roasting and preparation method thereof and mooncakes prepared from syrup
  • Syrup for roasting and preparation method thereof and mooncakes prepared from syrup
  • Syrup for roasting and preparation method thereof and mooncakes prepared from syrup

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Dilute the xylose mother liquor to a volume concentration of 55%, and use powdered activated carbon to decolorize it. After decolorization, the light transmittance of the filtrate is greater than 90%. Take 3000g of the filtrate and 750g of maltose syrup with a volume concentration of 72%. Concentrate to a volume concentration of 78%, and fill to make baking syrup.

Embodiment 2

[0024] Dilute the xylose mother liquor to a volume concentration of 50%, and decolorize it with a decolorizing resin. After decolorization, the light transmittance of the filtrate is greater than 90%. Take 2000g of the filtrate and 1000g of the maltose syrup with a volume concentration of 69%. Concentrate to a volume concentration of 70%, and fill to make baking syrup.

Embodiment 3

[0025] Embodiment 3: the preparation of baking syrup mooncake:

[0026] (1) Knead 3750g of baking syrup, 1400g of peanut oil, 75g of liquid soap, and 5000g of low-gluten flour little by little to form a dough;

[0027] (2) Knead the reconciled noodles into small doughs of the same size, and roll them into noodle cakes for later use;

[0028] (3) Knead 1000g bean paste filling core into a small round cake, wrap it in melon kernels, etc., and wrap it tightly to form a stuffing ball;

[0029] (4) Wrap the filling into the rolled dough and knead it into a dough ball;

[0030] (5) Prepare a wooden moon cake mold, put a little dry flour, put the stuffed dough into the mold, press it tightly, flatten it, and then buckle it out of the mold;

[0031] (6) Use 1000g eggs to make egg juice;

[0032] (7) Put the mooncakes into the baking tray, brush with a layer of prepared egg wash with a brush and put them in the oven;

[0033] (8) The temperature of the oven is 180 degrees, bake for...

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Abstract

The invention relates to a mooncake formula and a preparation method for mooncakes, in particular to syrup for roasting and a preparation method thereof and mooncakes prepared from the syrup. The syrup for roasting is characterized by comprising components of xylose mother liquor and malt syrup in a weight ratio of 1-6:1. The products difficult to treat in xylose production, namely the xylose mother liquor and malt syrup are taken as raw materials, and are treated by processes such as decoloration, mixing, concentration and the like to be prepared into the syrup for roasting applied to mooncake production; and the mooncakes prepared from the syrup for roasting are quick to return oil, are easy to color during roasting, have good quality and low cost, and are convenient to apply in the mooncake producing process.

Description

(1) Technical field [0001] The invention relates to a moon cake ingredient and a moon cake preparation method, in particular to a baking syrup, a preparation method and the prepared moon cake. (2) Background technology [0002] The basic technological process of moon cake production is: raw material→pretreatment→weighing→stuffing, skin making→stuffing→forming→baking→cooling→packaging→finished product. The production of skin material is divided into the preparation of syrup and the preparation of dough. The quality of syrup preparation has an important impact on the quality of mooncakes. At present, the syrup commonly used in the production of moon cakes in my country is invert syrup. The ingredients of syrup are sucrose and water. Most of the invert syrup is cooked by the manufacturers themselves. Different masters have different cooking methods, resulting in different syrup quality. The production of invert syrup increases the production process of moon cakes, which is not...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A21D2/18A21D13/08A23L29/30
Inventor 赵素亮马兰花苏连彬
Owner 山东文远生物技术有限公司
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