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Preparation method of cantonese mooncake syrup

A technology for syrup and moon cakes, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of low conversion rate and long time, and achieve the effect of high fructose content, golden color and low water activity

Active Publication Date: 2019-02-12
GUANGZHOU RESTAURANT GRP LIKOUFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the methods used are to leave it at room temperature and let it ripen naturally, but the further conversion rate is low in a low temperature environment, and it takes a long time
At present, there is no application of related technologies to improve the quality of cooked syrup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Ingredients: 50 kg of sugar, 80 kg of water, 20 kg of banana, 5 kg of sour plum, and 3 kg of kumquat. Mix and beat until the slurry is fine and dispersible. After passing through a colloid mill, the pH value of the slurry is measured to be 5.9.

[0022] (2) Acid production by fermentation: At 31°C, the inoculum amount of Lactobacillus was 0.4%, and the total acid content was 92g / L after 46 hours of fermentation. Get fermented liquid 120L and transfer to the interlayer vacuum cooker.

[0023] (3) Supplementing sugar: take 50L of lactic acid fermentation broth, add 30kg of white sugar, preheat and stir at 55°C for 5min to obtain a mixed sugar solution;

[0024] (4) Low-pressure cooking: heat the sugar solution under a vacuum of -0.07MPa until the sugar liquid boils, the temperature is controlled at about 105°C, the stirring rate is 50r / min, and the heating time is 15min. At this time, the sugar liquid Baume degree is 22°Be.

[0025] (5) Filtration to remove slag: Whe...

Embodiment 2

[0030] (1) Ingredients: Take 10 kg of white sugar, 16 kg of water, 4 kg of banana, 0.4 kg of sour plum, and 1 kg of kumquat in parts by weight, mix and beat until the slurry is fine and dispersible, pass through a colloid mill, and measure the pH value of the slurry 6.0.

[0031] (2) Acid production by fermentation: At 31°C, the inoculation amount of Lactobacillus was 0.8%, and the total acid content was 102g / L after fermentation for 48 hours. Get 20L fermented liquid and transfer to sandwich vacuum cooker.

[0032] (3) Supplementing sugar: take 10L of lactic acid fermentation broth, add 5kg of white sugar, preheat and stir at 60°C for 5min to obtain a mixed sugar solution;

[0033] (4) Low-pressure cooking: heat the sugar solution under a vacuum of -0.07MPa until the sugar liquid boils, the temperature is controlled at 110°C, the stirring rate is 50r / min, and the heating is 15min. At this time, the sugar liquid Baume degree is 23°Be.

[0034] (5) Filtration to remove slag: ...

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Abstract

The invention discloses a preparation method of cantonese mooncake syrup. The preparation method of the syrup takes starchy fruit (banana) composite white sugar as a main raw material and lactic acidgenerated by fermentation as an acid catalyst for inversion of sucrose, and the syrup is obtained through the steps of low pressure cooking, filtering and residue removing, secondary cooking, coolingsubpackaging and compression ageing. Compared with traditional syrup, the intense irritation and slight bitterness of citric acid of the obtained syrup are decreased, and the mouth feeling is more pure and smooth. The water activity is low, the property is more stable, the content of fructose is higher, thus the mooncake skin can be kept fresh and soft; the shelf life of the product is prolonged;the oil returning time of the mooncake skin can be shortened; accordingly, the quality of the mooncake skin is improved.

Description

technical field [0001] The invention relates to the field of production and processing of baked food, in particular to a preparation method of Cantonese-style moon cake syrup. Background technique [0002] The traditional Cantonese-style moon cakes have thin skins and thick fillings, and are deeply loved by the people. Syrup-skinned mooncakes have a long history, and the cortex is soft, moist, golden-red, and highly malleable, which is crucial to the overall appearance, oil return and storage properties of mooncakes. Inversion syrup is the key material for making cake skins. At present, the Cantonese-style mooncake syrups used by mooncake manufacturers are mainly divided into two types: 1. White sugar and citric acid are used as the main ingredients, or sugarcane juice, sugar alcohols, etc. are used instead of white Granulated sugar, or using lemon fruit and pineapple juice instead of citric acid, is prepared by using the traditional cooking process. There is no uniform sta...

Claims

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Application Information

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IPC IPC(8): A23G3/34A23G3/48A23G3/36A23G3/00
CPCA23G3/0004A23G3/34A23G3/36A23G3/48
Inventor 李志成郑明坤王凤娇潘振辉方嘉沁雷绮堃
Owner GUANGZHOU RESTAURANT GRP LIKOUFU FOOD