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Low-fat nutritional mooncake

A nutritional type moon cake technology, applied in baking, dough processing, baked food, etc., can solve the problems of unfavorable human health, unreasonable compatibility ratio, and neglect of moon cake nutrition, so as to improve human immunity and reduce sugar content. less effect

Active Publication Date: 2015-09-30
伽师县胡杨牧歌种养殖科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to ensure the taste, the content of fat, sugar and other auxiliary materials in traditional moon cakes is relatively high, which is not conducive to human health
Moreover, when food engineers develop new moon cakes, in order to meet the needs of the market, they blindly develop moon cakes with good taste, and do not pay attention to the nutrition of moon cakes. Even though moon cakes contain some nutritious fillings, due to unreasonable compatibility , so that the health effects of these nutritional components on the human body are not obvious. In addition, as mentioned above, moon cakes are traditional snacks of the Han nationality, and many people of ethnic minorities are not used to eating them.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Prepare raw materials according to the components of the following parts by weight:

[0035] Cake crust: 35 parts of flour, 10 parts of soybean oil, 1 part of butter, 10 parts of honey, 2 parts of sucrose, 7 parts of rose sauce.

[0036] Filling: 15 parts of walnuts, 10 parts of almonds, 3 parts of raisins, 5 parts of jujube slices, 0.5 parts of white sesame seeds, 50 parts of cornmeal, 10 parts of flour, 3 parts of peanut oil, 0.5 parts of eggs, and 5 parts of sucrose.

[0037] Production Method:

[0038] (1) Making pie crust: use soybean oil and butter with flour, knead the dough, add 1 part by weight of baking soda, proof for 1 hour, then add honey, sucrose and rose sauce, stir well and bake, the baking temperature is 180 ℃, and the baking time is 15 minutes.

[0039] (2) Making stuffing: Cut the walnut kernels and almond kernels into one-sixth of their original volume, then wash and dry the cut walnuts, almonds, raisins, jujube slices, and white sesame seeds Post...

Embodiment 2

[0043] Prepare raw materials according to the components of the following parts by weight:

[0044] Cake crust: 40 parts of flour, 5 parts of soybean oil, 2 parts of butter, 8 parts of honey, 3 parts of sucrose, and 5 parts of sweet-scented osmanthus sauce.

[0045] Filling: 20 parts of walnuts, 8 parts of almonds, 5 parts of raisins, 3 parts of jujube slices, 1 part of white sesame, 40 parts of cornmeal, 15 parts of flour, 2 parts of peanut oil, 1 part of egg, 4.5 parts of sucrose.

[0046] Production Method:

[0047] (1) Making pie crust: use soybean oil and butter with flour, knead the dough, add 1 part by weight of baking soda, proof for 1 hour, then add honey, sucrose and rose sauce, stir well and bake, the baking temperature is 180 ℃, and the baking time is 15 minutes.

[0048] (2) Making stuffing: Cut the walnut kernels and almond kernels into one-sixth of their original volume, then wash and dry the cut walnuts, almonds, raisins, jujube slices, and white sesame seeds...

Embodiment 3

[0052] Prepare raw materials according to the components of the following parts by weight:

[0053] Cake crust: 38 parts of flour, 8 parts of soybean oil, 1 part of butter, 9 parts of honey, 2 parts of sucrose, 6 parts of rose sauce.

[0054] Filling: 17 parts of walnuts, 9 parts of almonds, 4 parts of raisins, 4 parts of jujube slices, 1 part of white sesame, 45 parts of cornmeal, 13 parts of flour, 2 parts of peanut oil, 1 part of egg, 4.5 parts of sucrose.

[0055] Production Method:

[0056] (1) Making pie crust: use soybean oil and butter with flour, knead the dough, add 1 part by weight of baking soda, proof for 1 hour, then add honey, sucrose and rose sauce, stir well and bake, the baking temperature is 180 ℃, and the baking time is 15 minutes.

[0057] (2) Making stuffing: Cut the walnut kernels and almond kernels into one-sixth of their original volume, then wash and dry the cut walnuts, almonds, raisins, jujube slices, and white sesame seeds Post-baking, the bakin...

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Abstract

The invention discloses a low-fat nutritional mooncake. The low-fat nutritional mooncake comprises a cake crust and stuffing. The cake crust comprises flour, vegetable oil, butter, honey, sugar and rose sauce and / or sweet osmanthus sauce. The stuffing comprises walnuts, almonds, raisins, dates, white sesame seeds, corn flour, flour, peanut oil, eggs and sugar. The mooncake is healthy and tastes delicious and can have a remarkable health-care effect on a human body.

Description

technical field [0001] The invention relates to the field of food engineering, in particular to a low-fat nutritional moon cake. Background technique [0002] Mooncakes are a well-known traditional snack of the Han nationality and are deeply loved by the Chinese people. Mooncakes are round and round, and are eaten by the whole family, which symbolizes reunion and harmony. It is a must-eat item on the Mid-Autumn Festival. Ancient moon cakes were eaten as sacrifices during the Mid-Autumn Festival. It is said that the custom of eating mooncakes on Mid-Autumn Festival began in the Tang Dynasty. During the Northern Song Dynasty, it was popular in the court, but it was also spread among the people. At that time, it was commonly known as "small cakes" and "moon balls". It developed into the Ming Dynasty and became a common dietary custom of the whole people. Today, there are more varieties, and the flavors vary from place to place. Among them, Cantonese-style, Beijing-style, S...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 赵新宏冯来友张文强张龙
Owner 伽师县胡杨牧歌种养殖科技有限公司
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