Snowy moon cake

A moon cake and ice skin technology, applied in baking, baked food, food science, etc., to achieve the effects of saving storage and logistics costs, simple production process, and convenient storage

Inactive Publication Date: 2013-12-04
SHANGHAI DOILLY OIL FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the mooncakes are made, there is no need for frozen storage and transportation, and they can be stored at room temperature for a long time, but they still have the appearance and taste of refrigerated snowy mooncakes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A snowskin mooncake, which is composed of a cake skin and a red bean paste filling, the cake skin wraps the red bean paste filling, and the cake skin mainly includes the following components by weight: cooked glutinous rice flour: 125; powdered sugar: 30; syrup: 850; tallow: 100; palm oil: 500; soybean oil: 100; emulsifier: 6, the emulsifier is a mixture of phospholipids and mono- and diglycerol fatty acid esters, and the weight ratio of phospholipids to mono- and diglycerol fatty acid esters is 1:1.

Embodiment 2

[0023] A snowskin mooncake, which is composed of a cake skin and a lotus seed paste filling, the cake skin wraps the lotus seed paste filling, and the cake skin mainly includes the following components by weight: cooked glutinous rice flour: 100; powdered sugar: 25; syrup: 750; tallow: 65; palm oil: 390; soybean oil: 30; emulsifier: 4, the emulsifier is a mixture of phospholipids, mono- and diglycerol fatty acid esters and polyglycerol fatty acid esters, phospholipids, mono- and diglycerol fats The weight ratio of acid ester and polyglycerol fatty acid ester was 2:2:1.

Embodiment 3

[0025] A snowskin moon cake, which is composed of a cake skin and a mung bean paste filling, the cake skin wraps the mung bean paste filling, and the cake skin mainly includes the following components by weight: cooked glutinous rice flour: 150; powdered sugar: 35; syrup: 900; tallow: 140; palm oil: 560; soybean oil: 140; emulsifier: 8, the emulsifier is a mixture of phospholipids and mono- and diglycerol fatty acid esters, and the weight ratio of phospholipids to mono- and diglycerol fatty acid esters is 1:1.

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PUM

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Abstract

The invention relates to a snowy moon cake. The snowy moon cake is composed of a cake crust and stuffing. The stuffing is wrapped by the cake crust. The cake crust mainly includes, by weight, 100-150 parts of cooked glutinous rice flour, 25-35 parts of powdered sugar, 750-900 parts of syrup, 65-140 parts of animal oil and fat, 420-700 parts of vegetable fat and 4-8 parts of emulsifying agents. The snowy moon cake has the advantages of not needing hot processing and being capable of being preserved at a normal temperature.

Description

technical field [0001] The invention relates to a food, in particular to a snow skin moon cake. technical background [0002] The fifteenth day of the eighth lunar month is the traditional Mid-Autumn Festival in my country, and moon cakes are an indispensable traditional food. After thousands of years of development and evolution, there are now a wide variety of moon cakes. Snow skin moon cakes do not need to be baked and can be refrigerated. The skin is soft, white and slightly transparent. The taste is unique and sweet but not greasy. It is favored by consumers, especially teenagers and white-collar workers. For a long time, snowskin mooncakes have relied on the cold chain for production, transportation and storage. The high transportation and cold storage costs have greatly restricted the production and sales of this product. At the same time, the production process of most of the snowskin mooncakes now requires the raw starch raw materials to be thermally processed int...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 费斌黄炳成卢定涛
Owner SHANGHAI DOILLY OIL FOODS
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