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A production method and technology of bergamot are applied in food preparation, dough processing, function of food ingredients, etc., which can solve the problems of high calorie content and high sugar content, and achieve the effects of mature technology, high nutritional value and natural color and luster.
Inactive Publication Date: 2015-07-22
JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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[0003] Cantonese-style mooncakes are made of pure ingredients, fragrant and smooth, and thin and filling. They are loved by consumers. However, traditional Cantonese-style mooncakes have high sugar content and high calories. As people's awareness of dietary health gradually increases, people Increased requirements for food
Method used
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Embodiment 1
[0022] Making bergamot jam / fruit pieces: use bergamot fruits marinated by Guangdong Zhancui Food Co., Ltd., and make bergamot jam / fruit pieces after beating into puree / dicing.
[0024] Filling production: 54kg of low-sugar lotus seed paste is made into traditional fillings by conventional methods, and 1.9kg of compound pastry thickener and 5.4kg of bergamot sauce are added before cooking, and then made into fillings after stirring, mixing, and cooling .
[0025] Mooncake production: The production process of bergamot mooncakes adopts the Cantonese-style syrup-skinned mooncake production process, and the prepared cake skins and fillings are pressed according to the skin materials: fillings = (20% to 30%): (70% to 80%) pack Filling, and then forming, arranging, baking, cooling, and packaging processes to m...
Embodiment 2
[0027] Making bergamot jam / fruit pieces: use bergamot fruits marinated by Guangdong Zhancui Food Co., Ltd., and make bergamot jam / fruit pieces after beating into puree / dicing.
[0029] Filling preparation: 54kg of low-sugar lotus seed paste is made into traditional fillings by conventional methods, and 5.4kg of bergamot granules are added to the pan, and then stirred, mixed, and cooled to make cake fillings.
[0030] Mooncake production: The production process of bergamot mooncakes adopts the Cantonese-style syrup-skinned mooncake production process, and the prepared cake skins and fillings are pressed according to the skin materials: fillings = (20% to 30%): (70% to 80%) pack Filling, and then forming, arranging, baking, cooling, and packaging processes to make bergamot mooncakes.
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Abstract
The invention relates to a method for preparing a bergamot fruit mooncake. The method comprises the following steps: based on the fact that traditional high-sugar lotus paste stuffing is replaced with low-sugar lotus paste, adding a certain amount of pickled bergamot fruit jam/bergamot fruit particles when the stuffing is removed from a pan; stirring, mixing evenly and cooling to prepare bergamot fruit stuffing; wrapping the stuffing with a syrup wrapper, forming, roasting, cooling and packing to prepare the bergamot fruit mooncake. The method is improvement on the basis of a traditional stuffing processing technology. The preparation method has the characteristics of mature process, simple equipment, easy production and safe operation; the bergamot fruit mooncake prepared by the method has the characteristics of natural color and luster, unique flavor, abundant nutrient, low sugar and low heat, and is healthy and hygienical. The preserved fruit of the bergamot fruit is innovatively applied to a traditional baked food, so that the novel characteristic baked food ingredient is provided; the comprehensive utilization way of resources of characteristic fructus citri sarcodactylis in Guangdong province can be expanded; the health mooncake variety is enriched; and the method has a wide market prospect.
Description
technical field [0001] The invention relates to a method for making Cantonese-style moon cakes, in particular to a method for making bergamot fruit moon cakes, and belongs to the field of food processing. Background technique [0002] Bergamot (Citri Sarcodactylis Fructus) is a Rutaceae citrus plant, mainly produced in Guangdong, Guangxi, Sichuan, Zhejiang and other places in my country. Among them, Bergamot fruit is rich in various nutrients, and the main components include volatile oils, flavonoids, coumarin, etc. Various physiologically active substances such as vegetarians, polysaccharides, amino acids and inorganic salts. Bergamot fruit is warm in nature, pungent in taste, bitter, sour, and warm. It has the effects of soothing the liver and regulating qi, harmonizing the stomach and relieving pain. Pharmacological experiments show that it has immune regulation, anti-oxidation, cardiovascular system, anti-cancer, anti-tumor, anti-inflammatory and analgesic effects. Berg...
Claims
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Application Information
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