Low-heat composite vegetable Cantonese mooncake stuffing and preparation method thereof

A low-calorie, vegetable-based technology, applied to the preparation of mooncake fillings, the field of low-calorie compound vegetable Cantonese-style mooncake fillings, can solve the problems of high calorie value, obesity, and unsuitable food for disease patients, so as to promote proliferation and comprehensive nutrition , Improve the effect of gastrointestinal function

Inactive Publication Date: 2013-03-20
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The sugar content of traditional Cantonese-style moon cake fillings is as high as 45%~55%, and the oil content is about 30%. It has a high calorie value and is not suitable for people with diabetes, cardiovascular and cerebrovascular diseases.
Moreover, this kind of food is easy to cause obesity, and cause "rich man's disease" such as diabetes, hyperlipidemia, arteriosclerosis, coronary heart disease, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Prepare a low-calorie compound vegetable Cantonese-style mooncake filling according to the following steps:

[0025] 1. Preparation of pureed pumpkin

[0026] 1.1 Wash the pumpkin, peel it, remove its flesh and seeds, cut it into uniform thin slices, put it in hot water at 90°C for 5 minutes to inactivate enzymes and soften it, and obtain pumpkin slices;

[0027] 1.2 Beat the pumpkin slices obtained in step 1.1 into a coarse pulp with a beater, and then make a fine pumpkin slurry through a colloid mill;

[0028] 1.3 Dry the pumpkin slurry obtained in step 1.2 through a centrifuge to remove part of the water to obtain a thick pumpkin slurry with a water content of 60-65%;

[0029] 1.4 Carry out vacuum concentration and dehydration on the thick pumpkin slurry obtained in step 1.3 until pumpkin puree with a water content of 40-45% is obtained.

[0030] 2. Preparation of pureed winter melon

[0031] 2.1 Wash the wax gourd, peel it, remove the pulp and seeds, cut it into ...

Embodiment 2

[0045] Prepare a low-calorie compound vegetable Cantonese-style mooncake filling according to the following steps:

[0046] 1. Preparation of pureed pumpkin

[0047] 1.1 Wash the pumpkin, peel it, remove its pulp and seeds, cut it into uniform thin slices, put it in hot water at 95°C for 3 minutes, and then inactivate enzymes and soften it to obtain pumpkin slices;

[0048] 1.2 Beat the pumpkin slices obtained in step 1.1 into a coarse pulp with a beater, and then make a fine pumpkin slurry through a colloid mill;

[0049] 1.3 Dry the pumpkin slurry obtained in step 1.2 through a centrifuge to remove part of the water to obtain a thick pumpkin slurry with a water content of 62-67%;

[0050] 1.4 Carry out vacuum concentration and dehydration on the thick pumpkin slurry obtained in step 1.3 until pumpkin puree with a water content of 40-45% is obtained.

[0051] 2. Preparation of pureed winter melon

[0052] 2.1 Wash the wax gourd, peel it, remove the pulp and seeds, cut it int...

Embodiment 3

[0066] Prepare a low-calorie compound vegetable Cantonese-style mooncake filling according to the following steps:

[0067] 1. Preparation of pureed pumpkin

[0068] 1.1 Wash the pumpkin, peel it, remove its flesh and seeds, cut it into uniform thin slices, put it in hot water at 98°C for 2 minutes to inactivate enzymes and soften it, and obtain pumpkin slices;

[0069] 1.2 Beat the pumpkin slices obtained in step 1.1 into a coarse pulp with a beater, and then make a fine pumpkin slurry through a colloid mill;

[0070] 1.3 Dry the pumpkin slurry obtained in step 1.2 through a centrifuge to remove part of the water to obtain a thick pumpkin slurry with a water content of 62-65%;

[0071] 1.4 Carry out vacuum concentration and dehydration on the thick pumpkin slurry obtained in step 1.3 until pumpkin puree with a water content of 40-43% is obtained.

[0072] 2. Preparation of pureed winter melon

[0073] 2.1 Wash the wax gourd, peel it, remove the pulp and seeds, cut it into ...

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PUM

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Abstract

The invention discloses a low-heat composite vegetable Cantonese mooncake stuffing. The raw material formula of the stuffing comprises the following raw materials in percentage by weight: 30 to 40 percent of pumpkin paste, 10 to 20 percent of white gourd paste, 5 to 10 percent of balsam pear paste, 5 to 10 percent of sorbitol, 5 to 10 percent of isomaltose hypgather, 5 to 10 percent of sucrose, 5 to 10 percent of maltodextrin, 5 to 10 percent of synanthrin, 2 to 5 percent of peanut oil and 0.05 percent of potassium sorbate, wherein the pumpkin paste, the white gourd paste and the balsam pear paste are respectively prepared by performing pulping, centrifugal dehydration, vacuum concentration and the like on pumpkin, white gourd and balsam pear. In the aspect of raw material utilization, the pumpkin, the white gourd and the balsam pear are compositely used. Compared with a single fruit or vegetable stuffing, the low-heat composite vegetable Cantonese mooncake stuffing is fuller in nutrition. A new way for deeply processing melons in vegetables in China is provided.

Description

technical field [0001] The invention relates to a Cantonese-style moon cake filling, in particular to a low-calorie compound vegetable Cantonese-style moon cake filling, and also relates to a preparation method of the moon cake filling. Background technique [0002] Winter melon is the fruit of wax gourd, a herb of Cucurbitaceae. It tastes sweet and light, cold in nature, and has a refreshing fragrance. Winter melon is rich in nutrients and contains a variety of vitamins and minerals, especially Vc, calcium, phosphorus, iron, potassium, etc. Modern research has proved that wax gourd contains propanol diacids, which can effectively control the conversion of sugars in the body into fat, thereby preventing the accumulation of body fat. In addition, wax gourd has high water content, more cellulose, low calorie production, and potassium content. It has high fat content and low sodium content, so it has a good weight loss effect. In addition, wax gourd is the best food for patie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 张雁邓媛元唐小俊池建伟张名位魏振承陈于陇马永轩刘磊遆慧慧李健雄
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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