Pericarpium citri reticulatae mooncake and preparation method thereof

A technology for moon cakes and dried tangerine peels, which is applied in baking, dough processing, and baked goods, etc., can solve the problems of decreased sensory quality of moon cakes, low viscosity of maltitol, and poor plasticity of moon cakes, and achieves rough taste, delicate and soft taste. , the effect of low sweetness

Inactive Publication Date: 2016-11-16
广东橘香斋大健康产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the viscosity of maltitol is low, which makes the plasticity of moon cake preparation worse, and it is easy to produce phenomena such as soft collapse, shell separation, and foaming; the proportion of maltodextrin replacing oil is limited. With the increase of maltodextrin, The sensory quality of mooncakes is degraded, and the starch is prone to aging and hardening, and easy to crack.

Method used

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  • Pericarpium citri reticulatae mooncake and preparation method thereof
  • Pericarpium citri reticulatae mooncake and preparation method thereof
  • Pericarpium citri reticulatae mooncake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1 Chenpi moon cake preparation

[0032] A kind of tangerine peel moon cake, comprising moon cake skin and stuffing, wherein the moon cake skin is made up of the following preparation raw materials in percentage by weight: 30% of wheat flour, 15% of arrowroot starch, 15% of waxy highland barley starch, 20% of syrup, 10% of wheat germ oil %, baking soda 4% and egg white 6%;

[0033] The stuffing is composed of the following preparation raw materials in percentage by weight: 40% of red bean paste, 25% of tangerine peel powder, 15% of syrup and 20% of vegetable oil;

[0034] The syrup is composed of the following preparation raw materials in weight percentage: 65% of plant polysaccharide, 10% of lemon juice and 25% of water, and the plant polysaccharide is composed of trehalose and water shield polysaccharide in a mass ratio of 2:1.

[0035] Preparation:

[0036] (1) Syrup preparation: Boil water, then add trehalose and water shield polysaccharide, simmer over ...

Embodiment 2

[0045] Embodiment 2 Chenpi moon cake preparation

[0046] A kind of tangerine peel moon cake, comprising moon cake skin and stuffing, wherein the moon cake skin is made up of the following preparation raw materials in percentage by weight: 30% of wheat flour, 10% of arrowroot starch, 20% of waxy highland barley starch, 10% of syrup, 20% of peanut oil, Baking soda 2% and egg white 8%;

[0047] The stuffing is composed of the following preparation raw materials in percentage by weight: 50% of red bean grains, 20% of tangerine peel powder, 10% of syrup and 20% of vegetable oil;

[0048] The syrup is composed of the following preparation raw materials in weight percentage: 70% of plant polysaccharide, 10% of lemon juice and 20% of water, and the plant polysaccharide is composed of trehalose and water shield polysaccharide in a mass ratio of 3:1.

[0049] The preparation method is basically the same as in Example 1.

Embodiment 3

[0050] Embodiment 3 Chenpi moon cake preparation

[0051] A tangerine peel mooncake, comprising mooncake skin and fillings, wherein the mooncake skin is composed of the following raw materials in weight percentage: 40% of wheat flour, 10% of arrowroot starch, 10% of waxy highland barley starch, 10% of syrup, and 20% of soybean oil , baking soda 4% and egg white 6%;

[0052] The stuffing is composed of the following preparation raw materials in percentage by weight: 55% of red bean paste, 15% of tangerine peel powder, 15% of syrup and 15% of vegetable oil;

[0053] The syrup is composed of the following preparation raw materials in weight percentage: 65% of plant polysaccharide, 5% of lemon juice and 30% of water, and the plant polysaccharide is composed of trehalose and water shield polysaccharide in a mass ratio of 1:1.

[0054] The preparation method is basically the same as in Example 1.

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Abstract

The invention belongs to the field of food and particularly relates to a pericarpium citri reticulatae mooncake and a preparation method thereof. The pericarpium citri reticulatae mooncake comprises a mooncake wrapper and stuffing. The mooncake wrapper is prepared from wheat flour, arrowroot starch, waxy highland barley starch, syrup, vegetable fat, sodium bicarbonate and egg white. The stuffing is prepared from pericarpium citri reticulatae powder, red bean paste or red bean particles, syrup and vegetable fat. In the preparation process, the pericarpium citri reticulatae mooncake is easy to form, good in figurability, easy to demould after being baked, low in sugar and calorie, mellow in mouthfeel, delicious, capable of tonifying spleen and helping and promoting digestion and beneficial to health, and mooncake oil leaking and cracking phenomena cannot occur in the storing process.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a tangerine peel moon cake and a preparation method thereof. Background technique [0002] Moon cakes are the traditional food of the Chinese people, which have accumulated thousands of years of civilization and traditions of the Chinese nation. After a long period of evolution and development, it has formed hundreds of different fancy styles and flavors such as Cantonese style, Beijing style, Soviet style, and Chaozhou style. Traditional moon cakes are high-sugar, high-fat, high-calorie baked goods, mainly prepared from raw materials such as flour, oil, sugar, and fillings. Due to its high sugar and high fat characteristics, moon cakes are difficult to digest in the human body, prone to stagnation, and have adverse effects on the digestive system of the body. During the storage period, it is very easy to cause oil oxidation and microbial proliferation due to oxygen, and eventual...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/18A21D2/34A21D13/00
CPCA21D2/186A21D2/34
Inventor 张禄明匡海明廖晓凤程晓彤
Owner 广东橘香斋大健康产业股份有限公司
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