High-fat low-sugar moon cake and preparation method thereof

A moon cake and high-fat technology, which is applied in the field of therapeutic food and its preparation, can solve the problems of aggravating the patient's condition and unfavorable health of the general population, and achieve the effect of good taste, low calorie and high fat

Inactive Publication Date: 2019-10-29
SHENZHEN JIELIKANG BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The moon cakes in the prior art belong to high-sugar food, and the sugar content is as high as 35-65%. Unfavorable, it will aggravate the condition of the above patients
Simultaneously, the moon cake of prior art belongs to high-calorie food, and every 100 grams of heat is about 600 kcal, and is also unfavorable for the health of common people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0059] The method for preparing high-fat and low-sugar moon cakes of the present invention includes the following steps:

[0060] 1. Making mooncake crust

[0061] At room temperature (20℃), according to mass percentage, 26~48% fat microcapsule powder, 21~35% resistant starch, 4~7% sugar alcohol, 9~20% resistant dextrin, 3~6 polydextrose %, phospholipid 2~6%, egg yolk powder 2~10%, egg white powder 0~1%, gluten powder 0~0.6%, calcium caseinate 0~1%, hydroxypropyl distarch phosphate 0~0.1% , Tricalcium phosphate 0~0.1%, mono and diglycerin fatty acid esters 0~0.1%, polyglycerol fatty acid esters 0~0.1%, sodium dehydroacetate 0~0.1%, egg liquid 11~18% part, put in Mixing machine, stir at 10r / min for 20-30min, knead into uniform dough, weigh 33g / portion, and make mooncake skin with diameter of 100-120mm.

[0062] Fat microcapsule powder is prepared by the following method. According to mass percentage, 16% oligofructose, 7% resistant dextrin, 5.0% sodium caseinate, 2.0% mono- and digl...

Embodiment 1

[0080] 1. Making mooncake crust

[0081] According to mass percentage, the fat microcapsule powder 33%, resistant starch 23%, erythritol 7%, resistant dextrin 11%, polydextrose 5%, phospholipid 2%, egg yolk powder 10%, egg liquid 9% , Put it into the dough mixer, stir at 10r / min for 25min, knead it into a uniform dough, weigh it at 33g / portion, and make a mooncake crust with a diameter of 110mm.

[0082] Fat microcapsule powder is prepared by the following method. According to mass percentage, 16% oligofructose, 7% resistant dextrin, 5.0% sodium caseinate, 2.0% mono- and diglyceride fatty acid esters are dissolved in 50℃ In water: 70% of the grease, stirring at a speed of 20r / min, stirring for 15min, adding the water phase under agitation, continuing to stir for 10min, and then subjected to high-pressure homogenization, the pressure is 40MPa, the time is 20min, a stable emulsion is obtained, and spray-dried Obtain fat microcapsule powder. The spray drying parameters are the inlet...

Embodiment 2

[0091] 1. Making mooncake crust

[0092] According to mass percentage, fat microcapsule powder 35%, resistant starch 27.5%, erythritol 4%, resistant dextrin 9%, polydextrose 4%, phospholipid 2.5%, egg yolk powder 10%, egg liquid 8% , Put it into the dough mixer, stir at 10r / min for 22min, knead it into a uniform dough, weigh it at 33g / portion, and make a mooncake crust with a diameter of 105mm.

[0093] Fat microcapsule powder is prepared by the following method. According to mass percentage, 16% oligofructose, 7% resistant dextrin, 5.0% sodium caseinate, 2.0% mono- and diglyceride fatty acid ester are dissolved in 55℃ In water: 70% of the grease, stirring at 25r / min for 15min, add the water phase under stirring, continue stirring for 10min, and then undergo high-pressure homogenization treatment, the pressure is 45MPa, the time is 20min, and a stable emulsion is obtained, using spray drying Obtain fat microcapsule powder. The spray drying parameters are 200°C inlet air temperatu...

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PUM

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Abstract

The invention discloses a high-fat low-sugar moon cake and a preparation method thereof. The technical problem of decreasing the sugar content of moon cakes is solved. The high-fat low-sugar moon cakeis prepared from the components in percentage by mass: 66% of moon cake skin and 34% of fillings, and the mass ratio of fat to protein to sugar is (1.0-10) to (1-0) to 1. The preparation method of the high-fat low-sugar moon cake includes the following steps that the moon cake skin is prepared, the fillings are prepared, and the high-fat low-sugar moon cake is prepared. According to the high-fatlow-sugar moon cake, compared with the prior art, the sugar content of the moon cake is decreased, and the moon cake accords with the ketogenic diet high-fat low-sugar ratio structure, is rich in dietary fibers, low in calorie per unit, good in taste, high in fat and not greasy, can be used as diet therapy food of patients of epilepsy, diabetes, tumors, behavioral abnormalities, autism, spinal cord injury, weight loss, fat reduction, alzheimer disease and parkinson disease, and is suitable for eating of the general population.

Description

Technical field [0001] The invention relates to a diet food and a preparation method thereof, in particular to a diet food suitable for epilepsy, diabetes, tumor, abnormal behavior, autism, spinal cord injury, weight loss, fat reduction, Alzheimer's disease, and Parkinson's disease And its preparation method. Background technique [0002] As the ketogenic diet becomes more and more popular at home and abroad, it has been clinically used for the treatment and dietary conditioning of epilepsy, tumors, autism, diabetes, weight loss, fat loss, Alzheimer's disease, and Parkinson's disease. Good results. The Mid-Autumn Festival is a very important traditional festival in our country, and eating moon cakes on Mid-Autumn Festival symbolizes reunion and harmony. The moon cakes in the prior art are high-sugar foods, with a sugar content of 35-65%, which are useful for patients with epilepsy, diabetes, tumors, behavioral abnormalities, autism, spinal cord injury, weight loss, fat loss, Al...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D13/068A21D13/38
CPCA21D13/062A21D13/068A21D13/38
Inventor 方科伟郑海杰伍焰冰
Owner SHENZHEN JIELIKANG BIOLOGICAL TECH CO LTD
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