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Endive five-kernel mooncake

A moon cake and chicory technology, which is applied in baking, dough processing, baked food, etc., can solve the problems of low dietary fiber content, short shelf life, and slow oil return, and achieve high dietary fiber content, shortened oil return time, and long shelf life. long effect

Active Publication Date: 2015-07-01
ZUOYUAN GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the purpose of the present invention is to provide a kind of chicory five-nut moon cake, to at least solve the problems of low dietary fiber content, short shelf life, slow oil return, single taste, tradition, poor mouthfeel, and can not satisfy the growing public. Changing food needs and other issues

Method used

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  • Endive five-kernel mooncake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A moon cake with five kernels of chicory, which is made of the following ingredients according to the weight ratio: 20 parts of white bean paste, 8 parts of low-gluten flour, 3 parts of medium-gluten flour, 8 parts of cooked noodles, 10 parts of pineapple filling, 5 parts of chicory syrup, and Cantonese-style syrup 5 parts, 10 parts of salad oil, 2 parts of soft white sugar, 6 parts of winter melon strips, 2 parts of peanut oil, 2 parts of sesame, 2 parts of peanut kernels, 5 parts of walnuts, 5 parts of melon seeds, 2 parts of white lotus paste, 2 parts of chicory powder, 1 part of preserved apple, 0.5 part of almond, 6 parts of inulin, 0.3 part of alkaline water;

[0027] The specific production steps are as follows,

[0028] ——Preparation of chicory powder: Wash the chicory and cut into pieces to dry under natural conditions. Use a drum oven at a temperature of 140-160°C to bake for 20-30 minutes until golden yellow, and then use the The powder machine is made into ...

Embodiment 2

[0038] A moon cake with five kernels of chicory, which is made of the following ingredients according to the weight ratio: 25 parts of white bean paste, 15 parts of low-gluten flour, 6 parts of medium-gluten flour, 15 parts of cooked noodles, 5 parts of pineapple filling, 2 parts of chicory syrup, and Cantonese-style syrup 2 parts, 5 parts of salad oil, 6 parts of soft white sugar, 2 parts of winter melon strips, 6 parts of peanut oil, 4 parts of sesame seeds, 5 parts of peanut kernels, 2 parts of walnuts, 2 parts of melon seeds, 5 parts of white lotus seed paste, 5 parts of chicory powder, 3 parts of preserved apple, 0.1 part of almond, 2 parts of inulin, 0.1 part of alkaline water;

[0039] The specific manufacturing steps are the same as those in Example 1, and finally the finished product is obtained.

[0040] The chicory five-kernel mooncake was tested for nutritional components, oil return time, mouthfeel and shelf life, and the specific results are shown in Table 2:

...

Embodiment 3

[0044] A moon cake with five kernels of chicory, which is made of the following ingredients according to the weight ratio: 20.94 parts of white bean paste, 10.59 parts of low-gluten flour, 3.97 parts of medium-gluten flour, 9.9 parts of cooked noodles, 7.71 parts of pineapple filling, 4.53 parts of chicory syrup, and Cantonese-style syrup 3.97 parts, 5.92 parts of salad oil, 4.24 parts of soft white sugar, 3.91 parts of winter melon strips, 3.78 parts of peanut oil, 2.51 parts of sesame, 2.51 parts of peanut kernels, 2.51 parts of walnuts, 2.51 parts of melon seeds, 2.52 parts of white lotus paste, 2.08 parts of chicory powder, 1.45 parts of preserved apple, 0.3 part of almond, 4.00 part of inulin, 0.15 part of alkaline water;

[0045] The specific manufacturing steps are the same as those in Example 1, and finally the finished product is obtained.

[0046] The chicory five-kernel mooncake was tested for nutritional components, oil return time, mouthfeel and shelf life, and th...

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Abstract

The invention discloses an endive five-kernel mooncake and a making process thereof. The mooncake is made of the following ingredients, by weight, 20-25 parts of white bean paste, 8-15 parts of weak strength flour, 3-6 parts of medium strength flour, 8-15 parts of cooked flour, 5-10 parts of pineapple filling, 2-5 parts of endive syrup, 2-5 parts of Cantonese syrup, 5-10 parts of salad oil, 2-6 parts of soft sugar, 2-6 parts of white gourd strip, 2-6 parts of peanut oil, 2-4 parts of sesame, 2-5 parts of peanut kernel, 2-5 parts of walnut, 2-5 parts of sunflower seed, 2-5 parts of lotus paste, 2-5 parts of endive powder, 1-3 parts of preserved apple, 0.1-0.5 part of almond, 2-6 parts of inulin and 0.1-0.3 part of alkaline water. Finished products are obtained through procedures of product ingredient preparation, pre-processing, wrapper preparation, filling preparation, forming and baking. The mooncake has the advantages of being high in dietary fiber content, fast in oil returning, good in taste, long in shelf life and free of preservative and the like.

Description

technical field [0001] The invention relates to the field of food, in particular to a chicory five-kernel mooncake. Background technique [0002] Five-nut mooncakes are the most famous of all kinds of mooncakes, named after the fillings containing almonds, peach kernels, peanut kernels, hemp kernels and melon seeds. It has the characteristics of exquisite ingredients, thin skin and rich filling, delicious taste, not easy to break, and easy to carry. The surface is golden yellow, without white spots, uniform in color, with a grease luster, the edge is ivory, and the bottom is brownish red. [0003] However, due to the problems in the ingredients and manufacturing process of the existing five-nut moon cakes, the dietary fiber content of the existing five-nut moon cakes is low, the shelf life is short, the oil return is slow, the taste is single, traditional, and the mouthfeel is poor, which cannot meet the ever-changing consumption of the public. need. [0004] Therefore, h...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 汪义钧
Owner ZUOYUAN GRP
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