Production method of crystal moon cakes

A production method and technology of moon cakes, applied in baking, baked food, food science, etc., can solve the problems of poor water retention, thick skin, less filling, preservatives, and more colloids, and achieve good elasticity, ductility, and color Transparency and better taste

Inactive Publication Date: 2013-02-13
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This is not conducive to the development of crystal moon cakes to a certain extent, but also hinders the development of the crystal moon cake market
[0004] Aiming at the shortcomings

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Step 1 Take 400g of tapioca starch, 400g of orange powder, 200g of acetate starch, 11g of guar gum, and mix well;

[0024] The second step Add 800g of water to the starch obtained in the first step, stir evenly, and make it fully wet. Then take 200g of water and add it to 3000g of starch syrup, heat it to boiling, pour it into the moistened starch while it is hot, and stir it fully to make it fully pregelatinized;

[0025] The third step is to weigh 150g of vegetable oil, take a small amount to dissolve and disperse 0.8g of monoglyceride, then mix with the remaining vegetable oil, and then fully mix with pregelatinized starch to become a leather material.

[0026] The fourth step is to spread the mixed starch skin material into a dough cake with a thickness of about 2cm, cook it under normal pressure for 30 minutes, and then knead it while it is hot until it is not sticky, cut it into small dough weighing 40 g, and press the dough into A round cake about 5mm thick. ; ...

Embodiment 2

[0032] The first step takes 350g of tapioca starch, 350g of orange powder, 300g of acetate starch, and 9g of guar gum, and mix them evenly;

[0033] The second step Add 1300g of water to the starch obtained in the first step, stir evenly, and make it fully wet. Then take 200g of water and add it to 3200g of starch syrup, heat it to boiling, pour it into the moistened starch while it is hot, and stir it fully to make it fully pregelatinized;

[0034] Step 3 Weigh 200g of vegetable oil, take a small amount to dissolve and disperse 1.2g of monoglyceride, then mix with the remaining vegetable oil, and then fully mix with pregelatinized starch to become leather.

[0035] The fourth step is to spread the mixed starch skin material into a dough cake with a thickness of about 2cm, cook it under normal pressure for 40 minutes, and then knead it while it is hot until it is not sticky, cut it into small dough weighing 35 g, and press the dough into A round cake about 5mm thick. ;

[0...

Embodiment 3

[0041] Step 1 Take 450g of tapioca starch, 300g of orange powder, 250g of acetate starch, 10g of guar gum, and mix well;

[0042] The second step Add 1000g of water to the raw material obtained in the first step, stir evenly, and make it fully wet. Then take 200g of water and add it to 2800g of starch syrup, heat it to boiling, pour it into the moistened starch while it is hot, and stir it fully to make it fully pregelatinized;

[0043] The third step is to weigh 180g vegetable oil, take a small amount to dissolve and disperse 1.0g monoglyceride, then mix with the remaining vegetable oil, and then fully mix with pregelatinized starch to become leather.

[0044] The fourth step is to spread the mixed starch skin material into a dough cake with a thickness of about 2cm, cook it under normal pressure for 25 minutes, then knead it while it is hot until it is not sticky, cut it into small dough weighing 30g, and press the dough into a thickness A round dough of about 5mm. ;

[0...

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Abstract

The invention discloses a production method of crystal moon cakes, comprising the following steps of: (1) taking cassava starch, wheat starch, acetylated starch and guar gum, and uniformly mixing; (2) adding 800-1300 g of water to the starch mixture obtained in the step (1), uniformly blending to obtain wetted starch, then adding 200 g of water in 2800-3200 g of starch syrup and uniformly mixing, heating to boil, then pouring the mixed solution into the wetted starch with heat, and stirring to obtain pregelatinized starch; (3) weighing 150-200 g of plant oil for dissolving and dispersing 0.8-1.2 g of monoglyceride, and then uniformly mixing with the pregelatinized starch to form a skin material; (4) pressing the skin material into flour cakes; and (5) stuffing the flour cakes, and then forming, packaging and sterilizing. The crystal moon cakes obtained via the method disclosed by the invention are transparent in colour, great in elasticity and ductility of the cake skins, chewable, storage-resistant and not easy to age.

Description

technical field [0001] The invention relates to a production method of a health-care crystal moon cake, specifically refers to a crystal clear moon cake made of cassava starch, orange powder, acetate starch, starch syrup, vegetable oil, etc., which are processed by cooking and microwave sterilization. 1. The production method of the crystal moon cake with lubricating mouthfeel. Background technique [0002] Since the development of moon cakes, it is not only an indispensable delicacy for the Chinese people to celebrate the Mid-Autumn Festival, but also a holiday gift for relatives and friends during the Mid-Autumn Festival. Now the moon cake market is showing a situation where a hundred flowers are blooming and a hundred schools of thought are contending. There are many kinds of moon cakes with different tastes. According to the place of origin, there are: Beijing-style mooncakes, Cantonese-style mooncakes, Suzhou-style mooncakes, Taiwan-style mooncakes, Yunnan-style moonc...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 张立彦皮鹤珍芮汉明
Owner SOUTH CHINA UNIV OF TECH
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