Mooncake

A technology for moon cakes and raw materials, applied in the field of moon cakes, can solve problems such as unhealthy human health, and achieve the effects of reducing melanin production, improving skin complexion and inhibiting the activity of tyrosinase

Inactive Publication Date: 2016-04-27
YULIN XINYUE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Moon cakes are a well-known traditional snack of the Han nationality. They are deeply loved by the Chinese people. Moon cakes are round and round, and they are eaten by the family, symbolizing reunion and harmony. They must be eaten on the Mid-Autumn Festival. Nowadays, there are more varieties and different flavors, but traditional moon cakes are high-sugar and high-fat foods, which are harmful to human health. With the continuous improvemen

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Take 60 parts of flour, 25 parts of water, 20 parts of garlic oil, 15 parts of maltitol, 10 parts of alkaline water, 5 parts of glutinous rice vinegar, and 1 part of red wine, and stir it into a dough at 20-25°C for later use; Wherein, the flour includes the following raw materials in parts by weight: 20 parts of corn flour, 20 parts of sweet potato flour, 20 parts of high-gluten flour, 10 parts of potato flour, 10 parts of chestnut flour, 10 parts of oat flour, and 5 parts of mugwort powder;

[0015] Take 50 parts of filling, 25 parts of water, 15 parts of wheat germ oil, 15 parts of xylitol, 10 parts of honey, adjust the filling, and set aside; wherein, the filling includes the following raw materials in parts by weight: 15 parts of raisins, purple 15 parts of skinned peanuts, 10 parts of walnut kernels, 10 parts of cashew kernels, 10 parts of hazelnut kernels, 10 parts of melon seeds, 10 parts of sweet almonds, 10 parts of salmon;

[0016] The dough is made into a pi...

Embodiment 2

[0018] Take 80 parts of flour, 30 parts of water, 30 parts of garlic oil, 30 parts of maltitol, 30 parts of alkaline water, 10 parts of glutinous rice vinegar, and 5 parts of red wine, and stir it into a dough at 20-25 °C for later use; Wherein, the flour includes the following raw materials in parts by weight: 30 parts of corn flour, 30 parts of sweet potato flour, 30 parts of high-gluten flour, 20 parts of potato flour, 15 parts of chestnut flour, 15 parts of oat flour, and 10 parts of mugwort powder;

[0019] Take 60 parts of filling, 30 parts of water, 20 parts of wheat germ oil, 20 parts of xylitol, 15 parts of honey, adjust the filling, and set aside; wherein, the filling includes the following raw materials in parts by weight: 25 parts of raisins, purple 25 parts of skinned peanuts, 15 parts of walnut kernels, 15 parts of cashew kernels, 15 parts of hazelnut kernels, 15 parts of melon seeds, 15 parts of sweet almonds, 15 parts of salmon;

[0020] The dough is made into ...

Embodiment 3

[0022] Take 70 parts of flour, 28 parts of water, 28 parts of garlic oil, 25 parts of maltitol, 20 parts of alkaline water, 8 parts of glutinous rice vinegar, and 3 parts of red wine, and stir it into a dough at a temperature of 20-25°C for later use; Wherein, the flour includes the following raw materials in parts by weight: 25 parts of corn flour, 25 parts of sweet potato flour, 25 parts of high-gluten flour, 15 parts of potato flour, 12 parts of chestnut flour, 12 parts of oat flour, and 8 parts of mugwort powder;

[0023] Take 55 parts of filling, 28 parts of water, 18 parts of sesame oil, 18 parts of xylitol, 12 parts of honey, adjust the filling, and set aside; wherein, the filling includes the following raw materials in parts by weight: 20 parts of raisins, purple peanuts 20 servings, 13 servings of walnut kernels, 13 servings of cashew kernels, 12 servings of hazelnut kernels, 12 servings of melon seeds, 11 servings of sweet almonds, 11 servings of salmon;

[0024] The...

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PUM

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Abstract

The invention relates to a mooncake comprising a mooncake wrapper and mooncake filling. The mooncake wrapper is made of, by weight, 60-80 parts of wheat flour, 25-30 parts of water, 20-30 parts of garlic oil, 15-30 parts of maltitol, 10-30 parts of alkaline water, 5-10 parts of glutinous rice vinegar and 1-5 parts of red wine. The mooncake filling is made of, by weight, 50-60 parts of filling, 25-30 parts of water, 15-20 parts of plant oil, 15-20 parts of xylitol and 10-15 parts of honey. The mooncake wrapper is added with the glutinous rice vinegar, the red wine and artemisia argyi powder, and unique fragrance of artemisia argyi is added to the mooncake wrapper; meanwhile, the glutinous rice vinegar has the effect of neutralizing the excessive alkaline water; the garlic oil, chestnut powder and oat powder added into wheat flour of the mooncake wrapper contain rich vitamin E and can effectively resist free radicals and inhibit activity of tyrosinase, so that melanogenesis is reduced, and anti-aging effect is achieved.

Description

【Technical field】 [0001] The invention relates to a moon cake. 【Background technique】 [0002] Moon cakes are a well-known traditional snack of the Han nationality. They are deeply loved by the Chinese people. Moon cakes are round and round, and they are eaten by the family, symbolizing reunion and harmony. They must be eaten on the Mid-Autumn Festival. Nowadays, there are more varieties and different flavors, but traditional moon cakes are high-sugar and high-fat foods, which are harmful to human health. With the continuous improvement of people's living standards, the quality of life has a big improvement. In leaps and bounds, people's food requirements are also diversified. Traditional moon cakes can no longer meet the needs of various groups of people. As people pay more and more attention to image engineering and health preservation, young women hope to improve their skin quality through daily intake of food Skin tone, anti-aging, maintain figure to give a better impre...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D13/00A21D2/36A21D2/18A21D2/16A21D2/14
CPCA21D2/181A21D2/145A21D2/16A21D2/36A21D2/364A21D2/366
Inventor 廖海妮
Owner YULIN XINYUE FOOD CO LTD
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