Whole grain Wuren mooncake with neokestose and manufacturing method therefor

A technology of Xinkosi sugar and production method, which is applied in food science, dough processing, baking, etc., can solve the problems of skin and stuffing separation, product hardening, and product flavor are not obvious, so as to promote microbial synthesis, prevent constipation and Diarrhea, cardiovascular disease prevention effect

Inactive Publication Date: 2015-08-26
JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But the stuffing of traditional moon cake is because flour is used as base material, and wherein sucrose and animal fat content are higher, and the auxiliary material powder that is important cohesiveness in the organizational structure is also very single, and product flavor is not obvious, and mouthfeel is relatively poor, Sweet and greasy, saturated fatty acids are also high, and mooncake fillings made of traditional sugar are easy to turn sand, harden, and peel off; secondly, some mooncakes use invert syrup and fructooligosaccharides prepared from sucrose or

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Follow the steps below to make Whole Grain Wuren Mooncakes with Shinkos Sugar:

[0035] (1) Production of pie crust: First, add 1.0wt% alkaline water to 32wt% Xinkesi sugar and stir to mix, then add 16wt% vegetable oil (a blend of peanut oil and rapeseed oil) to fully stir, emulsify evenly, and then add in portions A mixture of 50wt% low-gluten flour and 1wt% whole grain flour (made from oats, millet and soybeans at a weight ratio of 0.5:0.5:1), first add two-thirds of the mixture of low-gluten flour and whole grain flour Mix the powder, then add the rest of the mixed powder and stir to form a dough, then let it stand at room temperature for more than half an hour, and set aside;

[0036] (2) Production of pie filling: pick 14wt% sesame seeds, 11wt% almonds, 11% cashew kernels, 11wt% sunflower seeds, and 10wt% terminal kernels, wash them with clean water, drain the water, and pre-bake them with medium temperature fire Roast until slightly yellow, then add 9.5wt% water ...

Embodiment 2

[0042] Follow the steps below to make Whole Grain Wuren Mooncakes with Shinkos Sugar:

[0043] (1) Production of pie crust: First, add 1.5wt% alkaline water to 40wt% Xinkesi sugar and stir to mix, then add 10wt% vegetable oil (sesame oil, olive oil and high camellia oil) and stir thoroughly, emulsify evenly and then Add the mixed flour of 45.5wt% low-gluten flour and 3wt% whole grain flour (made from buckwheat, sorghum and soybean according to the weight ratio of 0.5:0.5:1) in stages, first add two-thirds of the low-gluten flour and whole grain flour Stir the mixed powder of the grain flour, then add the remaining mixed powder and stir to form a dough, then let it stand at room temperature for more than half an hour, and set aside;

[0044] (2) Production of pie filling: pick 12.5wt% sesame seeds, 8.5wt% almonds, 8.5% cashew kernels, 8.5wt% sunflower seeds, and 8wt% terminal kernels, wash them with clean water, drain the water, and use medium temperature The fire is pre-baked...

Embodiment 3

[0050] Follow the steps below to make Whole Grain Wuren Mooncakes with Shinkos Sugar:

[0051] (1) Production of pie crust: First, add 1.3wt% alkaline water to 40wt% Xinkesi sugar and stir to mix, then add 16wt% vegetable oil (sunflower oil) and stir thoroughly, emulsify evenly, then add 40wt% low-gluten flour in stages Mixed powder with 2.7wt% whole grain flour, first add 2 / 3 of the mixed powder of low-gluten flour and whole grain flour (made from barley, brown rice and mung bean according to the weight ratio of 0.5:0.5:1) and stir, Then add the rest of the mixed powder and stir to form a dough, then let it stand at room temperature for more than half an hour, and set aside;

[0052] (2) Production of pie filling: Pick 10wt% sesame seeds, 11wt% almonds, 11% cashew kernels, 10.7wt% sunflower seeds, 9wt% terminal almonds, wash them with clean water, drain the water, and pre-cook them with medium temperature fire. Baked until slightly yellow, then add 11wt% water and 18wt% Xink...

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Abstract

The present invention discloses a whole grain Wuren mooncake with neokestose, comprising a cake crust and cake fillings. The cake fillings are covered with the cake crust. The cake crust comprises the following raw materials in percentage by weight: 40-50% of the low-gluten flour, 1-3% of whole grain flour, 32-40% of the neokestose, 10-16% of the vegetable oil and 1.0-1.5% of the alkaline water. The cake fillings comprise the following raw materials in percentage by weight: 15-19% of neokestose, 10-13% of whole grain flour, 0.5-1% of black tea powder, 9.5-12.5% of water, 10-14% of sesame kernel, 8.5-11% of the almond, 8.5-11% of the cashew kernel, 8.5-11% of melon seed kernel, 8-10% of the terminalia catappa and 6.5-8.5% of mixed animal and plant oil. For both the cake crust and cake fillings of the whole grain Wuren mooncake with neokestose, the neokestose is used instead of traditional granulated sugar. The neokestose is superior to the general low poly fructose in the aspect of proliferating bifidobacterium probiotics. In addition, as the raw material of mooncakes, the neokestose can be easily processed and integrated. The present invention further discloses a manufacturing method of a whole grain Wuren mooncake with neokestose.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a whole grain Wuren moon cake containing Xinkosi sugar and a preparation method thereof. Background technique [0002] Mooncakes have a long history and are a must-eat during the Mid-Autumn Festival. Because of their good taste, smoothness and deliciousness, they have always been popular with the public. The vigorous vitality of moon cakes. The traditional Cantonese-style Wuren mooncake has the characteristics of a moderate proportion of skin and filling, thin skin, beautiful filling, sweet and fragrant, sweet and salty, delicious, etc. It has been favored by consumers and is one of the classic products of Cantonese-style mooncakes. large market share. [0003] But the stuffing of traditional moon cake is because flour is used as base material, and wherein sucrose and animal fat content are higher, and the auxiliary material powder that is important cohesiveness in th...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A21D2/18A21D2/16
Inventor 邬海雄张延杰邬旺春孟嫚夏雨胡志高
Owner JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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