A kind of low-fat moon cake skin and preparation method thereof

A technology of moon cakes and oil, which is applied in the field of low-fat moon cake skin and its preparation, can solve the problems of low-fat moon cake research, development, and influence, and achieve the effects of low cost, simple process, and reduced oil content and calories

Active Publication Date: 2011-12-07
GUANGZHOU RESTAURANT GRP LIKOUFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The skin of moon cakes has a great influence on its taste, so it is very important to develop a formula for low-fat moon cakes. At present, no one has carried out relevant research and development on low-fat moon cakes and their preparation methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The formula of the low-fat mooncake skin provided by the present embodiment is (by weight):

[0039] soap water 5

[0040] Syrup 130

[0041] peanut oil 35

[0042] Fat Substitute 25

[0043] Flour 180.

[0044] Wherein, soap water can be commercially available, and soap water in this example was purchased from Guangzhou Xingu Fine Chemical Co., Ltd.

[0045] The above-mentioned syrup refers to invert syrup, which is obtained by hydrolyzing sucrose with acid, and can be made by yourself or sold on the market. The syrup used in this example is gold syrup specially used for moon cakes, which was purchased from Guangzhou Zengcheng Suifeng Food Factory.

[0046] Wherein the fat substitute is composed of 0.5% by weight of inulin, 54% by weight of micronized whey protein and 45.5% by weight of sucrose fatty acid ester. Micronized whey protein (Simplesse 100) was purchased from CPKelco, USA.

[0047] In the above formula of the present invention, due to the use of grease...

Embodiment 2

[0053] The low-fat mooncake skin provided by the present embodiment (by weight ratio):

[0054] soap water 10

[0055] Syrup 110

[0056] corn oil 50

[0057] Fat Substitutes 12

[0058] Flour 220.

[0059] Wherein, soap water can be commercially available, and soap water in this example was purchased from Guangzhou Xingu Fine Chemical Co., Ltd.

[0060] The above-mentioned syrup refers to invert syrup, which is obtained by hydrolyzing sucrose with acid, and can be made by yourself or sold on the market. The syrup used in this example is gold syrup specially used for moon cakes, which was purchased from Guangzhou Zengcheng Suifeng Food Factory.

[0061] Wherein the fat substitute is composed of 1.5% by weight of inulin, 53% by weight of micronized whey protein and 45.5% by weight of sucrose fatty acid ester. Micronized whey protein (Simplesse 100) was purchased from CPKelco, USA.

[0062] In the above formula of the present invention, due to the use of grease substitutes...

Embodiment 3

[0070] The formula of the low-fat mooncake skin provided by the present embodiment is (by weight):

[0071] soap water 7

[0072] Syrup 125

[0073] soybean oil 40

[0074] Fat Substitute 20

[0075] Flour 190.

[0076] Wherein, soap water can be commercially available, and soap water in this example was purchased from Guangzhou Xingu Fine Chemical Co., Ltd.

[0077] The above-mentioned syrup refers to invert syrup, which is obtained by hydrolyzing sucrose with acid, and can be made by yourself or sold on the market. The syrup used in this example is gold syrup specially used for moon cakes, which was purchased from Guangzhou Zengcheng Suifeng Food Factory.

[0078] Wherein the fat substitute is composed of 1.0% by weight of inulin, 54% by weight of micronized whey protein and 45% by weight of sucrose fatty acid ester. Micronized whey protein (Simplesse 100) was purchased from CPKelco, USA.

[0079] In the above formula of the present invention, due to the use of grease ...

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Abstract

The invention discloses a low-fat moon cake crust. The low-fat moon cake crust is made from the following raw materials in parts by weight: 5-10 parts of lye water, 110-130 parts of sirup, 35-50 parts of peanut oil, 12-25 parts of oil succedaneums and 180-220 parts of flour. According to the low-fat moon cake crust disclosed by the invention, the peanut oil contained in a moon cake crust is partially replaced with the oil succedaneums with similar taste and property to that of oil and lower heat quantity, and therefore, the oil content and the heat quantity of the moon cake crust are lowered,the health of people is facilitated and the development trend of present healthy foods is fitted; in addition, the low-fat moon cake crust has a wide market prospect. The invention also discloses a making method of the low-fat moon cake crust. The making method disclosed by the invention has the advantages of simple process and low cost.

Description

technical field [0001] The invention relates to a mooncake skin and a preparation method thereof, in particular to a low-fat mooncake skin and a preparation method thereof. Background technique [0002] Moon cake has a history of more than one thousand years. As a traditional food in my country, moon cake occupies an important position in my country's food market and food culture. But mooncakes use a lot of fat in their making, making them a high-calorie food. Studies have shown that many diseases such as hypertension, dyslipidemia, diabetes, coronary heart disease, and obesity are closely related to high-fat and high-calorie diets. Under the situation that people's health concept is strengthened day by day, if moon cakes want to continue to win the favor of consumers, it is imminent to reduce their calorie and fat content without changing the quality. The cake skin of moon cake has a great influence on its mouthfeel, so it is very important to develop a formula for low-fa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 张名位唐小俊魏振承张雁张瑞芬邓媛元池建伟李健雄张业辉李武马永轩
Owner GUANGZHOU RESTAURANT GRP LIKOUFU FOOD
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