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Moon cake with high soybean dietary fiber content and processing method thereof

A soybean dietary fiber and moon cake technology is applied in the processing of moon cakes and in the field of moon cakes with high soybean dietary fiber content to achieve the effects of helping digestion, strengthening network gluten and improving water absorption.

Active Publication Date: 2015-12-23
SHANDONG GAOTANG LANSHAN GRP CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] If dietary fiber can be added to moon cakes to supplement the missing nutrients in moon cakes, it will be more beneficial to the health of the human body. Moon cakes added with dietary fiber will help promote intestinal peristalsis and help digestion and absorption. About dietary fiber moon cakes , rare in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The processing method of the moon cake of high soybean dietary fiber content comprises the following steps:

[0046] (1) Taking materials: Take 40 parts of high-gluten flour, 5 parts of low-gluten flour, 15 parts of soybean dietary fiber, 50 parts of soybean oligosaccharides, 4 parts of custard powder, 1.5 parts of liquid soap, 18 parts of Mix soybean oil evenly, wrap it with plastic wrap, and place it at room temperature for 2 hours; in soybean dietary fiber, soluble dietary fiber accounts for 40%;

[0047] (2) Prepare the filling; the filling is red bean paste;

[0048] (3) Filling: Take the raw materials in step (1) and roll the skin, put the stuffing in step (2) into the rolled skin, knead it into the shape of a moon cake and put it in the well-matched baking paper In the baking tray, use a mooncake mold to shape;

[0049] (4) Take 100 parts of egg yolk liquid, 1.5 parts of salt, and 1.5 parts of soybean oil to obtain a mixture, mix and stir evenly for later use; ...

Embodiment 2

[0054] The processing method of the moon cake of high soybean dietary fiber content comprises the following steps:

[0055](1) Taking materials: Take 30 parts of high-gluten flour, 5 parts of low-gluten flour, 10 parts of soybean dietary fiber, 40 parts of soybean oligosaccharides, 3 parts of custard powder, 1 part of liquid soap, 13 parts of Mix soybean oil evenly, wrap it with plastic wrap, and place it at room temperature for 2 hours; in soybean dietary fiber, soluble dietary fiber accounts for 35%;

[0056] (2) Prepare the filling; the filling is lotus paste filling;

[0057] (3) Filling: Take the raw materials in step (1) and roll the skin, put the stuffing in step (2) into the rolled skin, knead it into the shape of a moon cake and put it in the well-matched baking paper In the baking tray, use a mooncake mold to shape;

[0058] (4) Take 60 parts of egg yolk liquid, 1 part of salt, and 1 part of soybean oil to obtain a mixture, mix and stir evenly for later use;

[00...

Embodiment 3

[0061] The processing method of the moon cake of high soybean dietary fiber content comprises the following steps:

[0062] (1) Taking materials: Take 50 parts of high-gluten flour, 10 parts of low-gluten flour, 20 parts of soybean dietary fiber, 60 parts of soybean oligosaccharides, 6 parts of custard powder, 2 parts of liquid soap, 23 parts of Mix soybean oil evenly, wrap it with plastic wrap, and place it at room temperature for 2 hours; in soybean dietary fiber, soluble dietary fiber accounts for 45%;

[0063] (2) Prepare the filling;

[0064] (3) Filling: Take the raw materials in step (1) and roll the skin, put the stuffing in step (2) into the rolled skin, knead it into the shape of a moon cake and put it in the well-matched baking paper In the baking tray, use a mooncake mold to shape;

[0065] (4) Take 200 parts of egg yolk liquid, 2 parts of salt, and 2 parts of soybean oil to obtain a mixture, mix and stir evenly for later use;

[0066] (5) Bake the shaped moonca...

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Abstract

The invention belongs to the technical field of food processing and especially relates to a moon cake with high soybean dietary fiber content; the invention also relates to a processing method of the moon cake. The moon cake of the invention comprises skin materials and stuffing materials; the skin materials comprise the following components in parts by weight: 35-60 parts of flour, 10-20 parts of soybean dietary fiber, 40-60 parts of soybean oligosaccharides, 3-6 parts of custard powder, 120-240 parts of egg, 15-25 parts of soybean oil, 1-2 parts of table salt and 1-2 parts of alkaline water. According to the moon cake of the invention, the soybean dietary fiber is added into the flour, so that water absorption of the flour product is raised, gluten network is strengthened and gluten quality is improved, thus quality of the moon cake is thereby improved; moreover, the soybean oligosaccharides is added, so that the soybean oligosaccharides and the soybean dietary fiber cooperatively act to human intestinal tract and intestinal peristalsis is well promoted to help digestion; furthermore, a small amount of enzyme is added in the moon cake, so that the enzyme acts to the dietary fiber effect to transform part of the dietary fiber into polysaccharide, thus the gluten network is strengthened to make the moon cake chewier.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a moon cake with high soybean dietary fiber content, and also relates to the above-mentioned moon cake processing method. Background technique [0002] Moon cake is a kind of traditional delicacy, deeply loved by people, but because of its high sugar content, it is easy to make people fat, and because of its high sugar content, it is indigestible and daunting. [0003] Ordinary moon cakes are made from flour, mixed with flour, stuffed and baked. [0004] Dietary fiber is the edible part of plants, which cannot be digested and absorbed by the human body. It has health significance for the human body, and carbohydrates and lignin with a degree of polymerization ≥ 3, including cellulose, hemicellulose, pectin, inulin, etc. Dietary fiber is indispensable for a healthy diet, and the World Food and Agriculture Organization recommends that the intake of normal peo...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A21D2/18A21D2/26A21D8/04A21D13/31
Inventor 许兰山许振国许兰霞穆洪静
Owner SHANDONG GAOTANG LANSHAN GRP CORP
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