Whole grain Wuren mooncake with neokestose and manufacturing method therefor

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...

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 inulin as substrates. , but affected by its own chemical reduction, it is difficult for Millard reaction to occur during the baking process, so it cannot produce an attractive golden color; in addition, in industrial production, due to the use of mechanical mixing equipment , (sucrose) invert syrup is extruded by screw agitation and propulsion, it is easy to reach the external conditions of sugar crystallization and cause sanding, which makes the product unable to retain water and moisture, and eventually causes the product to harden and the skin and filling to separate