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Medlar and jujube paste moon cake

A technology of wolfberry and jujube puree is applied in the field of moon cakes, which can solve the problems of few changes, single color and taste of moon cakes, loss of interest, etc., and achieve the effects of easy realization, rich nutrition and unique flavor.

Inactive Publication Date: 2012-10-24
陈奇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As people have more and more diverse demands on the quality, safety, flavor and taste of moon cakes, traditional moon cakes have a single color and taste, and there are few changes. Long-term eating makes people lose interest.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] 200 parts of low-gluten flour, 40 parts of corn oil, 100 parts of invert syrup, 20 parts of alkaline water, 20 parts of salt, 30 parts of maltose, 100 parts of wolfberry, 400 parts of jujube, 200 parts of white sugar, 400 parts of brown sugar, and 300 parts of water 20 parts of white vinegar, 10 parts of baking soda.

Embodiment 2

[0011] 300 parts of low-gluten flour, 100 parts of corn oil, 150 parts of invert syrup, 50 parts of alkaline water, 40 parts of salt, 60 parts of maltose, 00 parts of wolfberry, 600 parts of jujube, 300 parts of white sugar, 600 parts of brown sugar, and 400 parts of water 40 parts of white vinegar, 30 parts of baking soda.

[0012]

Embodiment 3

[0014] 250 parts of low-gluten flour, 60 parts of corn oil, 120 parts of invert syrup, 40 parts of alkaline water, 30 parts of salt, 50 parts of maltose, 150 parts of wolfberry, 500 parts of jujube, 250 parts of white sugar, 500 parts of brown sugar, and 350 parts of water 30 parts of white vinegar, 20 parts of baking soda.

[0015] The preparation technology of wolfberry jujube paste mooncake of the present invention comprises the following steps:

[0016] (1) Mix white sugar, white vinegar, and water until it becomes sticky, turn off the heat; boil the baking soda with water, add the boiled sweet and sour water and mix well, after cooling, put it into a bottle, and let it stand for a week to stabilize the syrup ready to use;

[0017] (2) Soak wolfberry and jujube for two hours, then remove the shells and cook until cooked, then use a blender to make a puree for later use;

[0018] (3) Put corn oil, jujube paste and white sugar into the pot, stir-fry until viscous, then add...

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PUM

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Abstract

The invention provides medlar and jujube paste moon cake, which is made from weak strength flour, corn oil, invert syrup, water containing soda, salt, maltose, medlar, jujube, brown sugar, water, white vinegar and soda powder as raw materials. The medlar and jujube paste moon cake provided by the invention has the advantages that the mouth feeling is good, the nutrition is rich, the jujube has the effect of tonifying qi blood, the medlar has the effect of brightening the eyes, the sugar content and the salt content are low, and the medlar and jujube paste moon cake conforms to the modern healthy diet culture requirements. The invention also provides a manufacture method of the moon cake, and the method is simple, is easy to implement and can be easily realized.

Description

technical field [0001] The invention relates to a moon cake, in particular to a moon cake with goji berry and jujube paste. Background technique [0002] Mooncakes are a must-have food for the Mid-Autumn Festival and are deeply loved by the people. As people have more and more diverse demands on the quality, safety, flavor and taste of moon cakes, the traditional moon cakes have a single color and taste with little change, and long-term eating makes people lose interest. Contents of the invention [0003] Purpose of the invention: the purpose of the invention is to provide a healthy and delicious wolfberry jujube paste moon cake. [0004] Summary of the invention: The wolfberry jujube paste mooncake of the present invention is made of the following components in parts by weight: 200-300 parts of low-gluten flour, 40-100 parts of corn oil, 100-150 parts of invert syrup, 20-50 parts of alkaline water 20-40 parts of salt, 30-60 parts of maltose, 100-200 parts of wolfberry, ...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 陈奇
Owner 陈奇