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Novel crude fiber healthcare moon cake and production method thereof

A technology of crude fiber and moon cakes, which is applied in the field of new crude fiber health-care moon cakes and its production, can solve the problems of easy induction of cardiovascular and cerebrovascular diseases, high preservative content, lack of nutrition and health care, etc., achieve good market prospects and promotion value, easy to use Absorption and immunity-enhancing effect

Active Publication Date: 2014-08-20
HUBEI HUAMEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of this invention is to provide a new type of crude fiber health-care moon cake and its production method, so as to improve the high proportion of lard and rock sugar in the existing moon cake food, the high fat content, high calorie content, short storage time, high preservative content, and lack of nutrition. Health care, easy to induce cardiovascular and cerebrovascular diseases and other technical issues

Method used

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  • Novel crude fiber healthcare moon cake and production method thereof
  • Novel crude fiber healthcare moon cake and production method thereof
  • Novel crude fiber healthcare moon cake and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1. Put 80 parts of rice bran, 8 parts of corn flour and 22 parts of water into a solid fermentation reaction tank according to the weight ratio, cook and sterilize at 95°C for 2 minutes, cool to 22°C and inoculate the tank with 0.6 0.02 parts of Bacillus subtilis, 0.001 parts of Lactobacillus, 0.2 parts of fresh yeast, after stirring, ferment at pH 4.5 and 22°C for 6 hours, filter the obtained reactant A, and mix with 80 parts of high-gluten flour, butter 6 parts and 0.3 parts of soda are mixed, kneaded into a skin and folded several times, then kneaded into dough B for later use;

[0030] 2. Mix 30 parts of denatured flour, 0.4 parts of seaweed gel, and 10 parts of egg white to make batter C for later use;

[0031] 3. Dissolve 10 parts of mushroom polysaccharide in 22 parts of water to make a mushroom polysaccharide solution, then slowly mix with 100 parts of low-gluten flour, 4 parts of lotus leaf powder, 8 parts of camellia oil, and 0.3 parts of soda to form a dough,...

Embodiment 2

[0036] 1. Put 85 parts of rice bran, 9 parts of corn flour and 26 parts of water into the solid fermentation reaction tank according to the weight ratio, cook and sterilize at 100°C for 1.5 minutes, cool to 26°C and inoculate the tank with 0.8% cellulase 0.03 parts of Bacillus subtilis, 0.0015 parts of Lactobacillus, 0.25 parts of fresh yeast, after stirring, ferment at pH 5.3 and 27°C for 7 hours, filter the obtained reactant A, and mix with 90 parts of high-gluten flour, butter After mixing 7 parts and 0.4 parts of soda, knead it into a skin and fold it several times, then knead it into a dough B for later use;

[0037] 2. Mix 40 parts of denatured flour, 0.6 parts of seaweed gel, and 13 parts of egg white to make batter C for later use;

[0038] 3. Dissolve 12.5 parts of mushroom polysaccharide in 26 parts of water to make a mushroom polysaccharide solution, then slowly mix with 100 parts of low-gluten flour, 6 parts of lotus leaf powder, 10 parts of camellia oil, and 0.4 pa...

Embodiment 3

[0043] 1. Put 90 parts of rice bran, 10 parts of corn flour and 30 parts of water into a solid fermentation reaction tank according to the weight ratio, cook and sterilize at 105°C for 1 minute, cool to 30°C and inoculate cellulase 1 into the tank 0.04 parts of Bacillus subtilis, 0.002 parts of Lactobacillus, 0.3 parts of fresh yeast, after stirring, ferment at pH 6 and 32°C for 8 hours, filter the obtained reactant A, and mix with 100 parts of high-gluten flour, butter 8 parts and 0.5 parts of soda are mixed, kneaded into skin and folded several times, then kneaded into dough B for later use;

[0044] 2. Mix 50 parts of denatured flour, 0.8 parts of seaweed gel, and 16 parts of egg white to make batter C for later use;

[0045] 3. Dissolve 15 parts of mushroom polysaccharide in 30 parts of water to make a mushroom polysaccharide solution, then slowly mix with 100 parts of low-gluten flour, 8 parts of lotus leaf powder, 12 parts of camellia oil, and 0.5 parts of soda to form ...

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Abstract

The invention provides a novel crude fiber healthcare moon cake. The novel crude fiber healthcare moon cake comprises a stuffing core. A crisping layer is wrapped outside the stuffing core. A tough layer is wrapped outside the crisping layer. A surface skin layer is wrapped outside the tough layer. An egged layer is wrapped outside the surface skin layer. The novel crude fiber healthcare moon cake has the advantages of being unique in taste, rich in nutrition and the like; the moon cake is of a multilayered structure and has distinct layers, the surface skin is soft and chewy, the intermediate layers are crisp in taste, and the stuffing core is tender and not greasy; the crisping layer is made in the mode that rice bran and corn flour are subjected to solid-state fermentation and mixed with flour after indigestible fibers in the rice bran and the corn flour are decomposed into amino acid, so the novel crude fiber healthcare moon cake is rich in nutrient elements which are essential for human bodies and absorbable. Ingredients of the novel crude fiber healthcare moon cake comprise lotus leaf powder, camellia oil, soybean peptide, lentinan and the like, so that the defects that an existing moon cake is high in saturated fatty acid and calorie are overcome, and the novel crude fiber healthcare moon cake has the healthful effects such as anticancer, antioxidation, blood-fat reduction, blood pressure reduction, immunity enhancement and obesity inhabitation. The novel crude fiber healthcare moon cake obviously overcomes the defects of the existing moon cake and has good market prospects and promotional value.

Description

technical field [0001] The invention relates to a moon cake food, in particular to a novel crude fiber health-care moon cake and a production method thereof. Background technique [0002] Mooncakes are shaped like a full moon, symbolizing reunion, and are a must-eat during the Mid-Autumn Festival. Moon cakes originated in the Tang Dynasty and have a history of thousands of years in our country. Today, there are many varieties and different patterns. Most of the mooncakes have the characteristics of thin skin, soft, crispy, attractive flavor and endless aftertaste, making consumers of different social classes salivate, and some mooncakes are even exported abroad. [0003] With the improvement of people's quality of life, society has put forward higher requirements for moon cakes. A large amount of raw materials such as lard and rock sugar are used in the formula of existing moon cakes, and its saturated fatty acid content and calorie are all very high, can increase blood co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D8/04
Inventor 周涛方运泉李辉明张少波
Owner HUBEI HUAMEI FOOD
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