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Highly nutritional moon cake skin

A high-nutrition, moon cake technology, applied in the direction of dough processing, baking, baked food with modified ingredients, etc., can solve the problems of no nutritional value, not particularly good taste, affecting sales, etc., to achieve good taste and easy implementation , the effect of low cost

Inactive Publication Date: 2018-10-12
蚌埠市好味佳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many kinds of mooncakes, most of which are distinguished according to the type of filling, but the skin of mooncakes is also very important. Due to the raw materials, they often have no nutritional value and the taste is not special. Yes, this will affect sales

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A cake skin of a high-nutrition moon cake is characterized in that: it is made of the following materials by weight,

[0022] 30 parts of wheat starch, 10 parts of low-gluten flour, 4 parts of malt syrup, 5 parts of iodized salt, 1 part of white sugar, 1 part of balsamic vinegar, 1 part of rapeseed oil, 4 parts of nut group, 5 parts of blending agent, nourishing agent 7 copies;

[0023] The nut group is made of the following materials by weight,

[0024] 4 servings of cashew nuts, 5 servings of chestnuts, 5 servings of macadamia nuts, 4 servings of walnut kernels, 7 servings of almonds, 5 servings of watermelon seeds, 3 servings of peanuts, and 3 servings of ginkgo nuts;

[0025] The preparation method is: grind the above-mentioned materials into powder, then stir and mix for 3-5 minutes, and then bake in an oven at 65-70°C for 10-14 minutes;

[0026] The blending agent is made of the following materials by weight,

[0027] 5 parts of paeonol, 3 parts of Codonopsis p...

Embodiment 2

[0034] A cake skin of a high-nutrition moon cake is characterized in that: it is made of the following materials by weight,

[0035] 40 parts of wheat starch, 17 parts of low-gluten flour, 9 parts of malt syrup, 9 parts of iodized salt, 7 parts of white sugar, 4 parts of balsamic vinegar, 4 parts of rapeseed oil, 9 parts of nut group, 12 parts of blending agent, nourishing agent 12 copies;

[0036] The nut group is made of the following materials by weight,

[0037] 4 servings of cashew nuts, 5 servings of chestnuts, 5 servings of macadamia nuts, 4 servings of walnut kernels, 7 servings of almonds, 5 servings of watermelon seeds, 3 servings of peanuts, and 3 servings of ginkgo nuts;

[0038] The preparation method is: grind the above-mentioned materials into powder, then stir and mix for 3-5 minutes, and then bake in an oven at 65-70°C for 10-14 minutes;

[0039] The blending agent is made of the following materials by weight,

[0040] 5 parts of paeonol, 3 parts of codonop...

Embodiment 3

[0047] A cake skin of a high-nutrition moon cake is characterized in that: it is made of the following materials by weight,

[0048] 34 parts of wheat starch, 15 parts of low-gluten flour, 6 parts of malt syrup, 7 parts of iodized salt, 4 parts of white sugar, 2 parts of balsamic vinegar, 3 parts of rapeseed oil, 6 parts of nut group, 8 parts of blending agent, nourishing agent 9 copies;

[0049] The nut group is made of the following materials by weight,

[0050] 4 servings of cashew nuts, 5 servings of chestnuts, 5 servings of macadamia nuts, 4 servings of walnut kernels, 7 servings of almonds, 5 servings of watermelon seeds, 3 servings of peanuts, and 3 servings of ginkgo nuts;

[0051] The preparation method is: grind the above-mentioned materials into powder, then stir and mix for 3-5 minutes, and then bake in an oven at 65-70°C for 10-14 minutes;

[0052] The blending agent is made of the following materials by weight,

[0053] 5 parts of paeonol, 3 parts of codonopsi...

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PUM

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Abstract

The present invention discloses a highly nutritional moon cake skin and relates to the technical field of moon cake processing and manufacturing. The moon cake skin is characterized by being preparedfrom the following materials in parts by weight: 30-40 parts of wheat starch, 10-17 parts of low-gluten flour, 4-9 parts of maltose syrup, 5-9 parts of iodized salt, 1-7 parts of white granulated sugar, 1-4 parts of aromatic vinegar, 1-4 parts of rapeseed oil, 4-9 parts of nut sets, 5-12 parts of a blending agent and 7-12 parts of a nutrient-increasing agent. The moon cake skin is reasonable in method, convenient to implement, rich in nutrients and capable of nourishing the body.

Description

technical field [0001] The invention relates to the technical field of moon cake processing and production, in particular to a cake skin of a high-nutrition moon cake. Background technique [0002] Moon cake is one of the famous traditional Chinese cakes, and it is a festival food custom during the Mid-Autumn Festival. The moon cakes are round and round, and the whole family eats them, which symbolizes reunion and harmony. Ancient moon cakes were eaten as sacrifices during the Mid-Autumn Festival. It is said that the custom of eating mooncakes on Mid-Autumn Festival began in the Tang Dynasty. It was popular in the court during the Northern Song Dynasty, and then spread to the people. At that time, it was commonly known as "small cakes" and "moon balls". It developed into the Ming Dynasty and became a common dietary custom of the whole people. Moon cakes are integrated with the eating customs of various places, and moon cakes of Cantonese style, Beijing style, Suzhou styl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A23L33/105A23L33/10
CPCA21D13/06A21D2/36A21D2/364A23L33/10A23L33/105
Inventor 许铭山
Owner 蚌埠市好味佳食品有限公司