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.

Active Publication Date: 2021-12-07
GUANGXI XILIANNA COMMERCE & TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problem that the moon cake fillings in the market are only one kind, the form is single, and the moon cakes with fluid filling are prone to popping and shrinkage in mass production. A kind of filling moon cake, which changes the traditional moon cake single filling into moon cake double filling, and the solid filling center has a filling moon cake with flowable filling, the center of the produced filling remains fluid, and the state of the filling remains stable during the shelf life Change; mooncakes have low sucrose content, no greasy feeling, moderate saltiness and sweetness, and smooth and refreshing filling

Method used

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  • A kind of filling moon cake and its preparation process
  • A kind of filling moon cake and its preparation process
  • A kind of filling moon cake and its preparation process

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention provides a stuffed moon cake and a preparation process thereof, and relates to the technical field of moon cake processing. The stuffed moon cake of the present invention is wrapped from the outside to the inside by custard skin, custard filling, and flow-center filling, and includes the following preparation processes: filling, forming, primary baking, brushing with egg liquid, and secondary baking. The invention strictly controls the absolute viscosity of the filling by adjusting the water content of the filling, optimizes the formula and ratio of the skin, custard filling and filling during the filling process, and optimizes the temperature and temperature of the primary baking and secondary baking. Time parameter, the traditional solid filling is improved to a filling in which the center of the solid filling contains a flowable inner filling, the produced center flowy filling remains in a fluid state, and the state of the flowy filling remains unchanged during the shelf life; the moon cake has low sucrose content and no sweetness The sweetness, saltiness and sweetness are moderate, and the mouthfeel of the flowing heart filling is smooth and refreshing. At the same time, the invention also provides a preparation process of the moon cake, which has strong operability and high quality, and effectively solves the technical problems of filling filling and shrinkage.

Description

【Technical field】 [0001] The invention relates to the technical field of moon cake processing, in particular to a stuffed moon cake and a preparation process thereof. 【Background technique】 [0002] During the Mid-Autumn Festival, when visiting elders, visiting relatives and friends, a box of moon cakes is always indispensable when presenting gifts. Traditional moon cakes are generally presented in the form of skin-filled fillings, such as lotus seed paste, five kernels, red bean paste, etc. The product variety is monotonous, the taste is single, and it lacks market competitiveness. [0003] In recent years, the focus of consumers in choosing mooncakes has shifted from price and promotion to brand, word-of-mouth, characteristics and health. Mooncakes with new flavors and shapes have sprung up, winning the favor of many young people. Under the guidance of the State Council's three-product strategy of increasing varieties, improving quality, and creating brands, many companie...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/31A21D13/38A21D8/06
CPCA21D8/06A21D13/31A21D13/38
Inventor 文建华蒋生辉莫慧
Owner GUANGXI XILIANNA COMMERCE & TRADE
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