Method for preparing maca-containing boiling-free snow skin mooncake premixed flour

Abstract

The invention discloses a method for preparing maca-containing boiling-free snow skin mooncake premixed flour. The premixed flour comprises the following raw materials: 500-600 parts of glutinous rice, 100-150 parts of starch wheat, 60-100 parts of maca fresh fruit, 20-30 parts of honey powder, 30-40 parts of white sugar, 1-3 parts of sorbitan monostearate, 10-15 parts of glyceryl monostearate, 2-5 parts of carrageenan, 2-5 parts of pectin, and 50-80 parts of water. The premixed flour is rich in high-unit nutrients, can be used for producing the snow skin mooncakes without re-blending, and the snow skin mooncake can be eaten when opened.

Description

technical field

[0001] The invention belongs to the field of pastry processing, and in particular relates to a method for preparing non-cooking snowskin mooncake premix powder containing maca. Background technique

[0002] Snow skin mooncakes have become popular in recent years, not only because of their novelty in appearance and taste, but also because they have changed the characteristics of high oil and sugar in mooncakes, making them an environmentally friendly and healthy new mooncake product. There are two common ways to make snow skin moon cakes, one is to make directly with snow skin premixed flour; the other is to mix glutinous rice flour and sticky rice flour to make snow skin flour by yourself. The first method is relatively simple, convenient and saves money. time. To make delicious ice skin mooncakes, the production of ice skin is very important, usually after preparation, mixing, steaming and other processes. The special powder necessary for making snowy moon...

Examples

Embodiment 1

[0029] A preparation method for non-cooking snow skin moon cake premix powder containing maca, comprising the following steps:

[0030] Get the following raw materials and prepare according to the following weight ratios:

[0031] 600 parts of glutinous rice, 150 parts of wheat starch, 100 parts of maca fruit, 30 parts of honey powder, 40 parts of white sugar powder, 3 parts of sorbitan monostearate, 15 parts of glyceryl monostearate, 5 parts of carrageenan, 5 parts of pectin, 80 parts of water.

[0032] (1) Grinding: Soak the glutinous rice as the ingredient in clear water for 2 to 3 hours, then put the maca fruit into an air-flow ultrafine pulverizer and pulverize to <200 mesh to obtain a mixed fine powder for later use.

[0033] (2) Mixing: Warm water to 100°C, add glyceryl monostearate and sorbitan monostearate, stir and mix, cool to room temperature; then mix with step (1) fine powder, wheat starch , honey powder, white sugar powder, carrageenan, pectin, and water are m...

Embodiment 2

[0038] A preparation method for non-cooking snow skin moon cake premix powder containing maca, comprising the following steps:

[0039] Get the following raw materials and prepare according to the following weight ratios:

[0040] 500 parts of glutinous rice, 100 parts of wheat starch, 80 parts of maca fruit, 20 parts of honey powder, 30 parts of white sugar powder, 2 parts of sorbitan monostearate, 10 parts of glyceryl monostearate, 4 parts of carrageenan, 3 parts of pectin, 60 parts of water.

[0041] (1) Grinding: Soak the glutinous rice as the ingredient in clear water for 2 to 3 hours, then put the maca fruit into an air-flow ultrafine pulverizer and pulverize to <200 mesh to obtain a mixed fine powder for later use.

[0042] (2) Mixing: Warm water to 100°C, add glyceryl monostearate and sorbitan monostearate, stir and mix, cool to room temperature; then mix with step (1) fine powder, wheat starch , honey powder, white sugar powder, carrageenan, pectin, and water are mi...

Embodiment 3

[0047] A preparation method for non-cooking snow skin moon cake premix powder containing maca, comprising the following steps:

[0048] Get the following raw materials and prepare according to the following weight ratios:

[0049] 550 parts of glutinous rice, 125 parts of wheat starch, 80 parts of maca fruit, 25 parts of honey powder, 35 parts of white sugar powder, 2 parts of sorbitan monostearate, 12 parts of glyceryl monostearate, 3 parts of carrageenan, 3 parts of pectin, 60 parts of water.

[0050] (1) Grinding: Soak the glutinous rice as the ingredient in clear water for 2-3 hours, then put the maca fruit into an air-flow ultrafine pulverizer and pulverize to <200 mesh to obtain a mixed fine powder for later use.

[0051] (2) Mixing: Warm the water to 100°C, add glyceryl monostearate and sorbitan monostearate, stir and mix, and cool to room temperature; , honey powder, white sugar powder, carrageenan, pectin, and water are mixed evenly.

[0052](3) Gelatinization: put...

technical field

[0001] The invention belongs to the field of pastry processing, and in particular relates to a method for preparing non-cooking snowskin mooncake premix powder containing maca. Background technique

[0002] Snow skin mooncakes have become popular in recent years, not only because of their novelty in appearance and taste, but also because they have changed the characteristics of high oil and sugar in mooncakes, making them an environmentally friendly and healthy new mooncake product. There are two common ways to make snow skin moon cakes, one is to make directly with snow skin premixed flour; the other is to mix glutinous rice flour and sticky rice flour to make snow skin flour by yourself. The first method is relatively simple, convenient and saves money. time. To make delicious ice skin mooncakes, the production of ice skin is very important, usually after preparation, mixing, steaming and other processes. The special powder necessary for making snowy moon...

Examples

Embodiment 1

[0029] A preparation method for non-cooking snow skin moon cake premix powder containing maca, comprising the following steps:

[0030] Get the following raw materials and prepare according to the following weight ratios:

[0031] 600 parts of glutinous rice, 150 parts of wheat starch, 100 parts of maca fruit, 30 parts of honey powder, 40 parts of white sugar powder, 3 parts of sorbitan monostearate, 15 parts of glyceryl monostearate, 5 parts of carrageenan, 5 parts of pectin, 80 parts of water.

[0032] (1) Grinding: Soak the glutinous rice as the ingredient in clear water for 2 to 3 hours, then put the maca fruit into an air-flow ultrafine pulverizer and pulverize to <200 mesh to obtain a mixed fine powder for later use.

[0033] (2) Mixing: Warm water to 100°C, add glyceryl monostearate and sorbitan monostearate, stir and mix, cool to room temperature; then mix with step (1) fine powder, wheat starch , honey powder, white sugar powder, carrageenan, pectin, and water are m...

Embodiment 2

[0038] A preparation method for non-cooking snow skin moon cake premix powder containing maca, comprising the following steps:

[0039] Get the following raw materials and prepare according to the following weight ratios:

[0040] 500 parts of glutinous rice, 100 parts of wheat starch, 80 parts of maca fruit, 20 parts of honey powder, 30 parts of white sugar powder, 2 parts of sorbitan monostearate, 10 parts of glyceryl monostearate, 4 parts of carrageenan, 3 parts of pectin, 60 parts of water.

[0041] (1) Grinding: Soak the glutinous rice as the ingredient in clear water for 2 to 3 hours, then put the maca fruit into an air-flow ultrafine pulverizer and pulverize to <200 mesh to obtain a mixed fine powder for later use.

[0042] (2) Mixing: Warm water to 100°C, add glyceryl monostearate and sorbitan monostearate, stir and mix, cool to room temperature; then mix with step (1) fine powder, wheat starch , honey powder, white sugar powder, carrageenan, pectin, and water are mi...

Embodiment 3

[0047] A preparation method for non-cooking snow skin moon cake premix powder containing maca, comprising the following steps:

[0048] Get the following raw materials and prepare according to the following weight ratios:

[0049] 550 parts of glutinous rice, 125 parts of wheat starch, 80 parts of maca fruit, 25 parts of honey powder, 35 parts of white sugar powder, 2 parts of sorbitan monostearate, 12 parts of glyceryl monostearate, 3 parts of carrageenan, 3 parts of pectin, 60 parts of water.

[0050] (1) Grinding: Soak the glutinous rice as the ingredient in clear water for 2-3 hours, then put the maca fruit into an air-flow ultrafine pulverizer and pulverize to <200 mesh to obtain a mixed fine powder for later use.

[0051] (2) Mixing: Warm the water to 100°C, add glyceryl monostearate and sorbitan monostearate, stir and mix, and cool to room temperature; , honey powder, white sugar powder, carrageenan, pectin, and water are mixed evenly.

[0052](3) Gelatinization: put...