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Blueberry moon cake and processing method thereof

A technology of blueberries and moon cakes, applied in baking, baked food, food science, etc., to achieve the effect of rich nutrition, unique flavor, and rich product varieties

Inactive Publication Date: 2012-07-11
SHANDONG LAIZHOU DAJIALE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional moon cakes are mainly filled with nuts, bean paste, lotus seed paste, etc., and are mainly characterized by sweetness, but the development of its nutritional value and its richer, more coordinated taste, and more in line with people's continuously improving consumption levels are far from perfect. not enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Blueberry mooncake, including dough and stuffing, the weight of the dough is composed of: 45% of wheat flour, 40% of invert syrup, 0.05% of potassium sorbate, 0.5% of liquid soap and 14.45% of vegetable oil; the weight of the filling is: 32% of pureed winter melon , 13% of fresh blueberry pulp, 20% of blueberry granules, 20% of white sugar and 15% of vegetable oil, the preparation method of which comprises the following steps:

[0014] (1) The making of dough: the weight composition is respectively: 45% wheat flour, 40% invert syrup, 0.05% potassium sorbate, 0.5% liquid soap, 14.45% vegetable oil, mix evenly, and modulate into dough;

[0015] (2) Production of stuffing: the weight composition is respectively: 32% wax gourd puree, 13% blueberry fresh fruit pulp, 20% white sugar, 15% vegetable oil, 20% blueberry granules, after mixing evenly, stir-fry into stuffing;

[0016] (3) Baked and packaged after packaging is the finished product.

Embodiment 2

[0018] Blueberry mooncake, including dough and stuffing, the weight of the dough is composed of: 48% of wheat flour, 40% of invert syrup, 0.05% of potassium sorbate, 0.5% of liquid soap and 11.45% of vegetable oil; the weight of the filling is composed of 35% of pureed wax gourd , blueberry fresh fruit pulp 13%, blueberry granules 15%, white granulated sugar 25% and vegetable oil 12%, its preparation method comprises the following steps:

[0019] (1) The making of dough: the weight composition is respectively: 48% wheat flour, 40% invert syrup, 0.05% potassium sorbate, 0.5% liquid soap, 11.45% vegetable oil, mix evenly, and modulate into dough;

[0020] (2) Production of stuffing: the weight composition is respectively: 35% wax gourd puree, 13% blueberry fresh pulp, 25% white sugar, 12% vegetable oil, 15% blueberry fruit, mix well, fry into stuffing;

[0021] (3) Baked and packaged after packaging is the finished product.

Embodiment 3

[0023] Blueberry mooncake, including dough and stuffing, the weight of the dough is composed of: 54% wheat flour, 34% invert syrup, 0.05% potassium sorbate, 0.5% liquid soap and 11.45% vegetable oil; the weight of the filling is: 30% pureed wax gourd , 15% of fresh blueberry pulp, 15% of blueberry granules, 25% of white granulated sugar and 15% of vegetable oil, the preparation method of which comprises the following steps:

[0024] (1) The making of dough: the weight composition is respectively: 54% wheat flour, 34% invert syrup, 0.05% potassium sorbate, 0.5% liquid soap, 11.45% vegetable oil, mix evenly, and modulate into dough;

[0025] (2) Production of stuffing: the weight composition is respectively: 30% wax gourd puree, 15% fresh blueberry pulp, 25% white sugar, 15% vegetable oil, 15% blueberry fruit, mix well, and fry into stuffing;

[0026] (3) Baked and packaged after packaging is the finished product.

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PUM

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Abstract

The invention relates to a blueberry moon cake and a processing method thereof. The blueberry moon cake comprises a wrapper and stuffing, wherein the wrapper comprises the following ingredients in weight percentage: 45-55% of wheat flour, 30-40% of invert syrup, 0.01-0.1% of potassium sorbate, 0.5-1% of water containing soda, 10-15% of vegetable oil; and stuffing comprises the following ingredients in weight percentage: 30-35% of minced wax gourd, 10-15% of fresh blueberry pulp, 13-20% of blueberry fruit grains, 20-30% of white granulated sugar, 10-15% of vegetable oil. The blueberry moon cake finished product is process by wrapping the stuffing, baking and packaging. The blueberry moon cake of the invention breaks though the traditional taste of moon cake, has more unique flavor and more rich nutrition, and enriches the product varieties.

Description

technical field [0001] The invention relates to a moon cake, in particular to a blueberry moon cake and a processing method thereof, belonging to the field of food. Background technique [0002] Moon cake is a traditional pastry of our people, which has a strong festive atmosphere. Traditional moon cakes are mainly filled with nuts, bean paste, lotus seed paste, etc., and are mainly characterized by sweetness, but the development of its nutritional value and its richer, more coordinated taste, and more in line with people's continuously improving consumption levels are far from perfect. not enough. [0003] Known as the "Queen of Fruits", blueberries are rich in nutritional value. Blueberries are rich in pectin, which can effectively lower cholesterol, prevent atherosclerosis, and promote cardiovascular health. They also contain anthocyanine pigments, which can activate the retina, strengthen eyesight, prevent eye fatigue, and are rich in vitamin C. Enhance heart function...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 马顺廷彭为锋王小玲
Owner SHANDONG LAIZHOU DAJIALE FOOD
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