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White radish paste moon cake stuffing and processing method thereof

A white radish and stuffing technology, which is applied in baking, food ingredients as taste improvers, food ingredients as taste improvers, etc. It can solve the problems of dry and loose structure of mooncake fillings, heavy pungent taste of radish, and low softness, etc. problem, to achieve the effect of white color, rich fiber, and elimination of spicy taste

Inactive Publication Date: 2016-09-07
湖南麒月香食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, under the action of myrosinase, the glucoraphanin contained in white radish will be decomposed into sulforaphane, which has a spicy taste; The fiber content is richer. If there are mooncake fillings made directly from white radish paste: 1. Radish has a strong spicy taste; 2. White radish paste mooncake fillings have a dry structure, rough taste, and low softness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: This white radish paste moon cake filling is characterized in that it uses the white radish paste after removing the pungent taste, and fry it in the pan according to the following ratios by mass and number: edible oil 6 , followed by adding white sugar 14 ,Sorbitol 4 , white radish 55 , winter melon puree 8 , white kidney bean paste 6 , and then add the total mass of the above raw materials 0.2 % of xanthan gum and 0.5 % The stuffing obtained by distilling glycerol monostearate is white in color, delicate in texture, oily, and has good plasticity. The radish flavor of this stuffing is slightly lighter.

[0017] The processing method of this white radish paste moon cake filling is characterized in that it comprises the following processing steps:

[0018] 1. Pre-treatment of white radish:

[0019] a . Raw material selection and peeling: choose fresh white radish with white color and smooth surface, wash with water, and pe...

Embodiment 2

[0025] The white radish paste moon cake filling is characterized in that the white radish paste after removing the spicy taste is used, and it is fried in the pan according to the following ratio of mass and number: edible oil 4 , followed by adding white sugar 12 ,Sorbitol 6 , white radish 65 , winter melon puree 10 , white kidney bean paste 6 , and then add the total mass of the above raw materials 0.2 % of xanthan gum and 0.5 % The stuffing obtained by distilling glycerol monostearate is white in color, delicate in texture, oily, and has good plasticity. This stuffing has a slightly stronger radish flavor.

[0026] The processing method of this white radish paste moon cake filling is characterized in that it comprises the following processing steps:

[0027] 1. Pre-treatment of white radish:

[0028] a . Raw material selection and peeling: choose fresh white radish with white color and smooth surface, wash with water, and peel;

[0029] ...

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Abstract

The invention discloses white radish paste moon cake stuffing and a processing method thereof. The processing method comprises stir-frying 4-6 parts by mass of edible oil, 12-14 parts by mass of white granulated sugar, 4-6 parts by mass of sorbitol, 55-65 parts by mass of white radish paste without a biting taste, 8-12 parts by mass of white gourd paste and 6-8 parts by mass of white kidney bean paste and adding 0.2% by mass of xanthan gum and 0.5% by mass of distilled glycerin monostearate into the stir-fried materials to obtain the moon cake stuffing. The moon cake stuffing has a white color, a fine and smooth structure and good plasticity. Through odor removal in white radish paste early-stage treatment, a white radish paste biting taste is thoroughly eliminated. In stir frying, accessory materials such as white granulated sugar, white gourd paste and white kidney bean are used so that a nutrition value, texture, a taste and water retention performances of the white radish paste moon cake stuffing are obviously improved. The white radish paste moon cake stuffing has a white color and a fine, loose and soft structure and is rich in fibers.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing white radish paste mooncake fillings. Background technique [0002] Mooncake is a traditional delicacy of the Mid-Autumn Festival in my country and has a long history of development. In the long-term evolution and development, moon cakes with unique appearance, taste and flavor have been formed. With the rapid development of my country's economy and the gradual improvement of people's living standards, people's health and nutrition knowledge and concepts are increasing day by day. More and more attention is paid to the nutrition and dietary balance of food. Vegetarian fillings made of fruits and vegetables will gradually become the main theme of the development of mooncakes due to their advantages of greenness, low energy, and nutrition and health. [0003] my country is the hometown of white radish, which has a long history of cultivation and consumption. I...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A21D13/08
CPCA23V2002/00A23V2200/14A23V2200/16A23V2200/308
Inventor 郑卫国郑跃民
Owner 湖南麒月香食品有限公司
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