Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Semi-fermented gulfweed pineapple mooncake and making method thereof

A production method and technology of sargassum, applied in baking, baked food, food science, etc., can solve the problems of mooncake flavor and taste impact, adverse effects on human health, and oily smell in mooncakes, and achieve delicate taste without roughness, shortening Oil return time, the effect of fine texture of the product

Inactive Publication Date: 2013-06-05
GUANGDONG OCEAN UNIVERSITY
View PDF8 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problem to be solved by the present invention is: traditional moon cakes produced by traditional methods have problems such as high oil, high fat, high sugar, low vitamins, and low dietary fiber, which have adverse effects on human health, and those produced by traditional methods are not Fermented fresh mooncakes are hard and require a long time of oil return to soften, and long-term oil return will cause the oil in the mooncake to oxidize and rancid and produce peculiar smell, which will affect the flavor and taste of the mooncake

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1 A semi-fermented sargassum pineapple mooncake of the present invention is prepared according to the following steps:

[0029] (1) Selection of dried sargasso: choose non-polluting, non-rot and moldy dried sargasso as the main raw material, remove the sand and rocks in the dried sargasso, remove impurities or metamorphic algae, soak in clean water for 10 minutes, and then clean it. Remove and drain the sargasso algae. At this time, the water absorption of sargasso is about 300%;

[0030] (2) Add pineapple: Choose a pineapple that has no rot, no diseases and insect pests, and a maturity of 8 mature. Wash off the dirt and impurities on the pineapple peel with clean water, remove the pineapple peel, and cut the peeled pineapple into 3~5mm After absorbing and draining, the weight ratio of sargasso to pineapple is 2:1, and the pineapple cut into small pieces is put into the drained sargasso to obtain a mixed raw material of sargasso and pineapple;

[0031] (3) Beating: B...

Embodiment 2

[0037] Example 2 A semi-fermented sargassum pineapple mooncake of the present invention is prepared according to the following steps:

[0038] (1) Selection of dried sargasso: choose non-polluting, non-rot and moldy dried sargasso as the main raw material, remove the sand and rocks in the dried sargasso, remove impurities or metamorphic algae, soak in clean water for 10 minutes, and then clean it. Remove and drain the sargasso algae. At this time, the water absorption of sargasso is about 300%;

[0039] (2) Add pineapple: Choose a pineapple that has no rot, no diseases and insect pests, and has a maturity of 9, wash off the dirt and impurities on the surface of the pineapple peel with clean water, remove the pineapple peel, and cut the peeled pineapple into 3~5mm After absorbing and draining, the weight ratio of sargasso to pineapple is 2:1, and the pineapple cut into small pieces is put into the drained sargasso to obtain a mixed raw material of sargasso and pineapple;

[0040] (3...

Embodiment 3

[0046] Example 3 A semi-fermented sargassum pineapple mooncake of the present invention is prepared according to the following steps:

[0047] (1) Selection of dried sargasso: choose non-polluting, non-rot and moldy dried sargasso as the main raw material, remove the sand and rocks in the dried sargasso, remove impurities or metamorphic algae, soak in clean water for 10 minutes, and then clean it. Remove and drain the sargasso algae. At this time, the water absorption of sargasso is about 300%;

[0048] (2) Add pineapple: Choose a pineapple with no rot, no diseases and insect pests, and a maturity of 10, wash off the dirt and impurities on the surface of the pineapple peel with clean water, remove the pineapple peel, and cut the peeled pineapple into 3~5mm After absorbing and draining, the weight ratio of sargasso to pineapple is 2:1, and the pineapple cut into small pieces is put into the drained sargasso to obtain a mixed raw material of sargasso and pineapple;

[0049] (3) Beati...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a semi-fermented gulfweed pineapple mooncake and a making method thereof and belongs to the field of baked food processing technology. The method includes the steps of carrying out preprocessing such as cleaning and impurity removing on gulfweed and pineapples, then carrying out mashing, concentration and cooling on the gulfweed and the pineapples to make into fillings which are mooncake fillings, utilizing crusts made of a semi-fermented dough as mooncake crusts, wherein the semi-fermented dough is made through mixing of a fermented dough and an unfermented dough, and carrying out wrapping the fillings, baking, cooling and packaging to make into a product which is delicious in taste and good in health care value. The semi-fermented gulfweed pineapple mooncake and the making method thereof can solve the problems of high oil, high fat, high sugar, low vitamin, low food fiber and the like which puzzle the mooncake product field for many years, high-quality mooncakes can be provided for markets and economic benefit and social benefit of processing enterprises are improved.

Description

technical field [0001] The invention relates to a moon cake and a production method thereof, in particular to a half-fermented sargassum pineapple moon cake and a production method thereof, belonging to the technical field of baked food processing. Background technique [0002] Sargassum is mainly produced in coastal and coastal areas such as Guangdong and Hainan. It is a kind of brown algae marine plant with rich resources and easy access. Sargassum is not suitable for direct consumption. It is a non-edible seaweed. Only a small part is used as raw material for feed, alginate, beverage and pharmaceutical industry, and most of Sargassum powder has been fully developed and utilized. As far back as ancient times, the working people of our country have used Sargassum for medicine, which can treat cervical tuberculosis, goiter, thyroid cancer and chronic lymphatic tuberculosis, and can also be used to treat skin diseases, sarcoma, cerebral edema and acute renal failure, atherosc...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 王维民谌素华章超桦陈良伍彬钟赛意蔡璐刘浩
Owner GUANGDONG OCEAN UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com