A kind of filling moon cake and its preparation process
A preparation process and technology for moon cakes, applied in the field of moon cake processing, can solve the problems of easy filling, concave shrinkage, single form, etc., and achieve the effects of moderate hardness, golden color, and improving product market competitiveness.
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Embodiment 1
[0033] A mooncake with filling in the middle is made of custard skin, custard filling, and flow-in filling from the outside to the inside, and the weight ratio of the custard skin, custard filling, and flow-in filling is 5:13:4. Mooncake formula and preparation method are as follows:
[0034] a. Filling: According to the weight ratio, take custard skin, custard filling and flow heart filling, put them into the automatic stuffing machine respectively for filling, and get a spherical cake after the wrapping is completed; when the water content is 30% Trehalose is added to the Liuxin stuffing, and the amount added is 10% of the mass percentage of the Liuxin filling, so that the water content of the Liuxin filling becomes 20%. At 20°C, the absolute viscosity of the filling is 3000cP.
[0035] Wherein, the custard skin includes the following raw materials in parts by weight: 80 parts of special powder for moon cakes, 50 parts of syrup, 0.5 parts of liquid soap, 12 parts of special...
Embodiment 2
[0045] The moon cake is filled with fillings, which is wrapped by custard skin, custard filling and liuxin filling from the outside to the inside, and the weight ratio of custard skin, custard filling and liuxin filling is 8:18:7. Mooncake formula and preparation method are as follows:
[0046] a. Filling: According to the weight ratio, take custard skin, custard filling and flow heart filling, put them into the automatic stuffing machine respectively for filling, and get a spherical cake after the wrapping is completed; when the water content is 32% Trehalose is added to the Liuxin stuffing, and the amount added is 20% of the mass percentage of the Liuxin filling, so that the water content of the Liuxin filling becomes 15%. At 20°C, the absolute viscosity of the filling is 4000cP.
[0047] Wherein, the custard skin comprises the following raw materials by weight: 120 parts of moon cake special powder, 100 parts of syrup, 1.5 parts of liquid soap, 18 parts of moon cake specia...
Embodiment 3
[0057]The mooncake is filled with fillings, which is wrapped by custard skin, custard filling and liuxin filling from the outside to the inside, and the weight ratio of custard skin, custard filling and liuxin filling is 6:14.5:5.5. Mooncake formula and preparation method are as follows:
[0058] a. Filling: According to the weight ratio, take custard skin, custard filling and flow heart filling, put them into the automatic stuffing machine respectively for filling, and get a spherical cake after the wrapping is completed; when the water content is 31% Trehalose is added to the Liuxin stuffing, and the addition amount accounts for 17% of the mass percentage of the Liuxin filling, so that the water content of the Liuxin filling becomes 16.5%. At 20°C, the absolute viscosity of the filling is 3200cP.
[0059] Wherein, the custard skin comprises the following raw materials in parts by weight: 90 parts of special powder for moon cakes, 65 parts of syrup, 0.8 parts of liquid soap,...
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