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Chickpea cheese-shaped moon cake and preparation method thereof

A technology of chickpeas and chickpea flour, applied in baking, baked goods, food science and other directions, can solve the problems of unreported and produced moon cakes, bad taste and fermented sour smell, etc., to overcome the taste and smell , Remove taste and odor, taste but not greasy effect

Inactive Publication Date: 2013-12-25
XINJIANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, because cheese itself has bad mouthfeel and fermented sour smell, and traditional prejudice thinks that cheese is not suitable as the main raw material for preparing moon cake fillings, there is no report about using cheese and dried fruit as the main raw materials for making moon cake fillings in the prior art
[0004] Moon cake is a kind of traditional food in our country. In the long-term evolution process, there are many kinds and different forms. However, there are no reports and production of moon cakes with chickpea flour and cheese as the main raw materials for skin and filling.

Method used

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  • Chickpea cheese-shaped moon cake and preparation method thereof
  • Chickpea cheese-shaped moon cake and preparation method thereof
  • Chickpea cheese-shaped moon cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment one: the preparation of chickpea cheese type moon cake

[0032] Chickpea cheese-shaped mooncakes are composed of skin, filling and cheese core. The main raw materials are chickpea flour, liquid milk and cheese, and glutinous rice flour, corn starch, pea starch, oil, etc. are used as auxiliary materials to prepare the skin. , cheese core and fillings, the moon cakes are obtained through the process of wrapping cheese cores with fillings, wrapping leather stuffing, loading molds, and pressing molds. Specifically, the moon cakes are obtained through the following preparation methods. The specific preparation method steps are as follows:

[0033] (1) The production steps of the skin material: respectively mix 40 parts of chickpea flour, 30 parts of glutinous rice flour, 20 parts of corn starch and 15 parts of pea starch solid phase materials, dissolve 20 parts of xylitol and 20 parts of corn oil Put it into 150 parts of milk at 35°C to prepare liquid phase materi...

Embodiment 2

[0037] Embodiment 2: the preparation of chickpea cheese type moon cake

[0038] (1) The production steps of the skin material: mix 60 parts of chickpea flour, 40 parts of glutinous rice flour, 20 parts of corn starch and 10 parts of pea starch solid phase materials, and dissolve 20 parts of xylitol and 20 parts of natural butter Put it into 180 parts of milk at 45°C to prepare the liquid phase material; then mix the solid phase and liquid phase materials evenly, steam for 24 minutes, stir and knead into a ball, cool to make leather material, the leather material occupies the moon cake 20% by weight.

[0039] (2) The production steps of the cheese filling: the skim liquid milk is made into skim cheese granules according to the existing cheese granule processing technology, and the granules are extruded firmly without water precipitation; add peeled, dried and oiled almonds The wood kernel particles account for 8% of the weight of the cheese core, are uniformly mixed, and are m...

Embodiment 3

[0042] Embodiment 3: the preparation of chickpea cheese type moon cake

[0043] (1) The production steps of the skin material: respectively mix 70 parts of chickpea flour, 30 parts of glutinous rice flour, 15 parts of cornstarch and 15 parts of pea starch solid-phase materials, mix 20 parts of xylitol, 20 parts of sunflower oil Dissolved in 180 parts of milk at 40°C to prepare the liquid phase material; then the solid phase and liquid phase materials were mixed and whipped evenly, steamed in water for 26 minutes, stirred and kneaded into a ball, cooled to form a leather material, the leather material accounted for 20% of the weight of the mooncake.

[0044] (2) The production steps of the cheese core: make full-fat liquid milk into full-fat cheese granules according to the existing cheese granule processing technology, and squeeze the granules vigorously without water precipitation; add tribute chrysanthemum after washing and drying The petals, which account for 10% of the we...

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Abstract

The invention discloses a chickpea cheese-shaped moon cake which consists of skin, stuff and a cheese core, wherein the skin accounts for 15-25 percent of the weight of the moon cake; the stuff accounts for 15-25 percent of the weight of the moon cake; the cheese core accounts for 50-70 percent of the weight of the moon cake; the skin comprises the following components in parts by weight of 40-80 parts of chickpea flour, 20-50 parts of glutinous rice flour, 15-35 percent of corn starch, 5-25 parts of pea starch, 10-20 parts of xylitol, 10-30 parts of grease and 130-230 parts of milk; in the preparation process of the stuff, the skin accounts for 30-70 percent of the weight of the stuff and different materials account for 5-15 percent of the weight of the cheese core. Compared with the traditional moon cake, the chickpea cheese-shaped moon cake provided by the invention has the advantages of abundant nutrition and low sugar content, and is more suitable for patients suffering from chronic diseases such as diabetes mellitus, cardiovascular and cerebrovascular diseases and obesity as well as children and middle-aged and aged people to eat.

Description

field of invention [0001] The invention relates to a moon cake ingredient and the technical field of preparation thereof. Specifically, the invention relates to a functional health-care moon cake ingredient and the technical field of its preparation. Background technique [0002] Chickpea flour is rich in high protein, high unsaturated fatty acid, high cellulose, high calcium, high zinc, high potassium, high vitamin B and other beneficial nutrients for human health. Traditional Chinese medicine shows that it has obvious effects in treating diabetes, cardiovascular disease, enriching blood, and supplementing calcium. Chickpea is also a good plant amino acid supplement, which has high medical and health value, and can not be underestimated for children's intellectual development, bone growth, and physical fitness for middle-aged and elderly people. The comparative study shows that chickpea is the highest in terms of protein efficacy ratio, bioavailability value and digestion...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 刘军张富春普燕马纪刘忠渊
Owner XINJIANG UNIVERSITY
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