Mushroom mooncake and making method thereof

A technology for moon cakes and mushrooms, applied in baking, baked goods, coating preservation, etc., can solve problems such as affecting the environmental sanitation of bean product factories, exceeding the absorption capacity of farmers, and retaining fresh bean dregs. A palatable, easy-to-process effect

Inactive Publication Date: 2018-10-26
兰溪市捷喜食品加工技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for soy product processing enterprises, the output of bean dregs is huge, which exceeds the absorbing capacity of farmers, resulting in the retention of most fresh bean dregs
Fresh bean dregs are high in water content (84.5%), rich in protein (4.73%) and sugar (7.00%), and are prone to corruption. If they are not processed in time, they will affect the environmental sanitation of the bean product factory

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A mushroom moon cake, comprising the following raw materials in parts by weight: 10 parts of mushrooms, 2 parts of glutinous rice, 1 part of salt, 1 part of corn oil, 5 parts of maltitol, 5 parts of liquid soap, 5 parts of low-gluten flour, 3 parts of egg liquid, 2 parts of maltodextrin, 4 parts of dietary fiber powder, 2 parts of citric acid, 2 parts of chitosan.

[0024] Mushrooms are selected from shiitake mushrooms, white fungus, and fungus, and the weight ratio is 2:1:1.

[0025] Dietary fiber powder is the product obtained by enzymatic hydrolysis of soybean dregs with compound enzymes. In the above enzymatic hydrolysis process, the components and their parts by weight are: 20 parts of soybean dregs, 2 parts of compound enzymes, 5 parts of absolute ethanol, the components of the above compound enzymes and The parts by weight are as follows: 0.5 part of cellulase, 0.5 part of pectinase, 0.2 part of glucoamylase, 0.3 part of α-amylase and 0.3 part of flavor protease....

Embodiment 2

[0035] A mushroom mooncake, comprising the following raw materials in parts by weight: 15 parts of mushrooms, 3 parts of glutinous rice, 1 part of salt, 2 parts of corn oil, 6 parts of maltitol, 6 parts of liquid soap, 6 parts of low-gluten flour, 4 parts of egg liquid, 3 parts of maltodextrin, 5 parts of dietary fiber powder, 2 parts of citric acid, 3 parts of chitosan.

[0036] Mushrooms choose shiitake mushrooms, white fungus, and fungus, and their weight ratio is 3:2:1.

[0037] Dietary fiber powder is a product obtained by enzymatic hydrolysis of soybean dregs with compound enzymes. In the above enzymatic hydrolysis process, the components and their parts by weight are: 30 parts of soybean dregs, 3 parts of compound enzymes, 8 parts of absolute ethanol, the components of the above compound enzymes and The parts by weight are as follows: 0.7 part of cellulase, 0.9 part of pectinase, 0.3 part of glucoamylase, 0.5 part of α-amylase and 0.4 part of flavor protease.

[0038] ...

Embodiment 3

[0047] A mushroom mooncake, comprising the following raw materials in parts by weight: 20 parts of mushrooms, 5 parts of glutinous rice, 2 parts of salt, 2 parts of corn oil, 8 parts of maltitol, 7 parts of liquid soap, 7 parts of low-gluten flour, 5 parts of egg liquid, 4 parts of maltodextrin, 6 parts of dietary fiber powder, 3 parts of citric acid, 4 parts of chitosan.

[0048] Mushrooms are selected from shiitake mushrooms, white fungus, and fungus, and the weight ratio is 4:3:1.

[0049] Dietary fiber powder is the product obtained by enzymatic hydrolysis of soybean dregs with compound enzymes. In the above enzymatic hydrolysis process, the components and their parts by weight are: 40 parts of soybean dregs, 4 parts of compound enzymes, 9 parts of absolute ethanol, the components of the above compound enzymes and The parts by weight are as follows: 7 parts of cellulase, 1.1 part of pectinase, 0.5 part of glucoamylase, 0.7 part of alpha-amylase, and 0.5 part of flavor prot...

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PUM

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Abstract

The invention discloses mushroom mooncake and a making method thereof. The mushroom mooncake is made with mushrooms, glutinous rice, salt, corn oil, maltol, lye, low-gluten flour, beaten egg, maltodextrin, dietary fiber powder, citric acid, and chitosan. The dietary fiber powder is made by enzymatically hydrolyzing soybean residue via a composite enzyme containing hypericin and taurine; syrup is made by boiling; skin is made; stuffing is made; shaping is performed after filling with the stuffing; baking is carried out before cooling and packaging to obtain the mushroom mooncake. The mushroom mooncake is a novel mooncake type having novel flavor, rich dietary fiber, low sugar and fat, and thin skin and bright stuffing, is oily and sweet, and has the advantages of high safety, good palatability, rich sensory experience, naturalness, zero additives, and greenness and health; the making method is simple to perform and has high production efficiency and good processing convenience, is environmentally friendly since waste is turned into wealth, allows industrial production to be easily implemented, can provide improved economic benefit for enterprises and good social benefit.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a mushroom moon cake and a preparation method thereof. technical background [0002] Cantonese-style moon cakes are a large type of moon cakes in China. They are mainly produced in Guangdong and are named after the production techniques and flavor characteristics of Guangdong. It has the characteristics of beautiful appearance, various fillings, pure flavor and oily taste. The best flavor of mooncakes can only be obtained by the reasonable combination of mooncake skin and fillings. Due to the characteristics of high sugar, high oil and high calorie in mooncake skin, many people are not suitable for eating. With the change of people's eating habits, the situation of high sugar and high fat in moon cakes will gradually change, and the concept of green, low energy, nutrition and health has become the main theme of the development of moon cakes. Therefore, to reduce the cal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21D15/08
CPCA21D13/31A21D13/38A21D15/08
Inventor 张庆吉
Owner 兰溪市捷喜食品加工技术有限公司
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