Low-sugar snowy moon cake and manufacturing method thereof

A technology for ice skin and moon cakes, which is applied in baking, baked food, food science, etc. It can solve the problems of losing the feeling of snow skin moon cakes, lack of transparency, and non-pure white skin, and achieve better flavor in refrigeration and simple production methods , the effect of low sugar content

Inactive Publication Date: 2014-06-18
SUZHOU POLYTECHNIC INST OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Application No. 201210225384.8 "A Custard Snowskin Mooncake" discloses a recipe for a custard snowskin mooncake and its manufacturing process. Although this invention is lower in sugar and salt than traditional mooncakes, it still contains high sugar such as white granulated sugar and butter. High-calorie ingredients cannot meet the needs of all people. Application No. 201310324610.2 "A New Type of Mooncake Dough" discloses a low-sugar mooncake dough, but because the dough is added with red bean powder and mung bean flour, the dough is not pure white and has no sense of transparency. , lost the feeling of snowy mooncakes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] In the present embodiment, a kind of low-sugar snow skin moon cake comprises dough and filling, and the weight ratio of dough and filling is 4:6, and dough comprises 40 parts by weight of glutinous rice flour, 30 parts of rice flour, wheat starch 35 parts, 100 parts of water, 5 parts of eggs, 22 parts of milk powder, 12 parts of maltitol, 13 parts of sorbitol, 8 parts of soybean salad oil, 8 parts of peanut oil, 1 part of Tween and 5 parts of soybean lecithin; Counting, including 30 parts of red bean paste, 15 parts of jujube paste and 18 parts of hazelnut.

[0020] The making method of described a kind of snow skin mooncake, comprises the following steps:

[0021] (1) Crush the hazelnuts and mix them evenly with red bean paste and jujube paste according to the proportion to get the filling for later use;

[0022] (2) Mix glutinous rice flour, rice flour, wheat starch and milk powder according to the proportion, then slowly add to water, after fully dissolved, add eggs...

Embodiment 2

[0026] In the present embodiment, a kind of low-sugar snow skin moon cake comprises dough and filling, and the weight ratio of dough and filling is 4:6, and dough comprises 50 parts by weight of glutinous rice flour, 45 parts of rice flour, wheat starch 25 parts, 120 parts of water, 11 parts of eggs, 12 parts of milk powder, 18 parts of maltitol, 7 parts of sorbitol, 5 parts of soybean salad oil, 5 parts of peanut oil, 3 parts of Tween and 2 parts of soybean lecithin; Counting, including 40 parts of red bean paste, 20 parts of jujube paste and 6 parts of hazelnut.

[0027] The making method of described a kind of snow skin moon cake, comprises the following steps:

[0028] (1) Crush the hazelnuts and mix them evenly with red bean paste and jujube paste according to the proportion to get the filling for later use;

[0029] (2) Mix glutinous rice flour, rice flour, wheat starch and milk powder according to the proportion, then slowly add to water, after fully dissolved, add egg...

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PUM

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Abstract

The invention discloses a low-sugar snowy moon cake and a manufacturing method thereof. The snowy moon cake comprises cheek and stuffing, wherein a weight ratio of the cheek to the stuffing is 4:6, the cheek is produced by glutinous rice flour, rice flour, wheat starch, water, eggs, milk powder, maltitol, sorbitol, soybean salad oil, peanut oil, Twain and soybean phospholipids; and the stuffing includes red bean paste, jujube paste and hazelnuts. The manufacturing method comprises the following steps of manufacturing the cheek, manufacturing the stuffing, encrusting, stamping and demolding. The low-sugar snowy moon cake has a reasonable formula and a simple manufacturing method, the manufactured snowy moon cake is low in sugar content, delicious, sweet but not sickly, and the surface of the snowy moon cake is white and slightly transparent, the low-sugar snowy moon cake can be stored at normal temperature, and tastes better after being cooled.

Description

technical field [0001] The invention relates to a low-sugar snowy mooncake and a preparation method thereof, belonging to the field of food. Background technique [0002] The Mid-Autumn Festival is a traditional festival in our country. Every Mid-Autumn Festival, people will enjoy the moon and eat moon cakes. Relatives and friends will also send moon cakes to pray for a happy reunion. Due to the high content of flour, sugar, edible oil and other ingredients in the ingredients of mooncake skin, the glycemic index of patients with diabetes increases rapidly after eating, which affects the health of diabetic patients and makes diabetic patients stay away from mooncakes. Nowadays, there are many kinds of mooncakes. Snowy mooncakes are changed from the traditional method without baking, and can be stored in the refrigerator. The skin is soft and white and slightly transparent. It tastes uniquely sweet but not greasy. Class favor. [0003] Application No. 201210225384.8 "A Cust...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 蔡健
Owner SUZHOU POLYTECHNIC INST OF AGRI
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