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Black tea moon cake and manufacture method thereof

A production method and technology of black tea, which are applied in baked food, baked product preservation, dough processing, etc., can solve problems affecting the appearance quality of moon cakes, dark moon cakes, and white spots on moon cakes, so as to improve the goldenness and appearance quality , Avoid greasy feeling, improve the effect of transparency

Inactive Publication Date: 2020-01-24
衡阳市君玲传统食品科技发展有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The mooncake making process mainly includes raw material processing, dough making, filling, molding, baking and packaging. Before the filling is wrapped and shaped, it is also necessary to wrap the dough to prevent the dough from sticking to the molding mold. The flour content is more when powdering, and more dry powder will be attached to the outer surface of the dough. After the dough is baked, the surface of the mooncake is prone to white spots or even blurred patterns; and the mooncakes produced by modern technology are usually dull in color and not enough Translucent, which affects the appearance quality of mooncakes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A black tea moon cake, comprising 50 parts by weight of wheat flour, 25 parts of red bean powder, 25 parts of black tea powder, 12 parts of peppermint powder, 8 parts of wolfberry, 8 parts of yam, 8 parts of preservative, 8 parts of glucose oxidase, 8 parts of lipase, 8 parts of α-amylase and 14 parts of sucrose. The preservative includes: 8 parts of nisin, 3 parts of citric acid, 1.5 parts of tea polyphenols, and 8 parts of L-ascorbic acid.

[0028] A kind of preparation method of black tea moon cake, comprises the following steps:

[0029] 1) Production of black tea powder: grind the black tea leaves and sieve until the black tea powder is 80 mesh, set aside;

[0030] 2) Preparation of preservative: Stir and mix nisin, citric acid, tea polyphenols and L-ascorbic acid evenly, set aside;

[0031] 3) Make the dough: Mix wheat flour, red bean powder, black tea powder, glucose oxidase, lipase, α-amylase and sucrose evenly, knead with hands until the dough is not sticky, m...

Embodiment 2

[0037] A black tea moon cake, comprising 45 parts of wheat flour, 20 parts of red bean powder, 20 parts of black tea powder, 10 parts of peppermint powder, 7 parts of wolfberry, 7 parts of yam, 7 parts of preservative, 7 parts of glucose oxidase, 7 parts of lipase, 7 parts of α-amylase and 12 parts of sucrose. The preservative includes: 5 parts of nisin, 1 part of citric acid, 1 part of tea polyphenol, and 5 parts of L-ascorbic acid.

[0038] A kind of preparation method of black tea moon cake, comprises the following steps:

[0039] 1) Production of black tea powder: grind the black tea leaves and sieve until the black tea powder is 80 mesh, set aside;

[0040] 2) Preparation of preservative: Stir and mix nisin, citric acid, tea polyphenols and L-ascorbic acid evenly, set aside;

[0041] 3) Make the dough: Mix wheat flour, red bean powder, black tea powder, glucose oxidase, lipase, α-amylase and sucrose evenly, knead with hands until the dough is not sticky, moderately soft ...

Embodiment 3

[0047] A black tea moon cake, comprising 55 parts by weight of wheat flour, 30 parts of red bean powder, 30 parts of black tea powder, 14 parts of peppermint powder, 10 parts of wolfberry, 10 parts of yam, 10 parts of preservative, 10 parts of glucose oxidase, 10 parts of lipase, 10 parts of α-amylase and 15 parts of sucrose. The preservative includes: 10 parts of nisin, 5 parts of citric acid, 2 parts of tea polyphenols, and 10 parts of L-ascorbic acid.

[0048] A kind of preparation method of black tea moon cake, comprises the following steps:

[0049] 1) Production of black tea powder: grind the black tea leaves and sieve until the black tea powder is 80 mesh, set aside;

[0050] 2) Preparation of preservative: Stir and mix nisin, citric acid, tea polyphenols and L-ascorbic acid evenly, set aside;

[0051] 3) Make the dough: Mix wheat flour, red bean powder, black tea powder, glucose oxidase, lipase, α-amylase and sucrose evenly, knead with hands until the dough is not sti...

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Abstract

The present invention discloses a black tea moon cake and a manufacture method thereof. The black tea moon cake comprises the following raw materials in parts by weight: 40-55 parts of wheat flour, 15-30 parts of red bean flour, 15-30 parts of black tea powder, 10-15 parts of mint powder, 5-10 parts of Chinese wolfberry fruits, 5-10 parts of Chinese yams, 5-10 parts of a preservative, 5-10 parts of glucose oxidase, 5-10 parts of lipase, 5-10 parts of alpha-amylase and 10-15 parts of sucrose. The preservative comprises 5-10 parts of nisin, 1-5 parts of citric acid, 1-2 parts of tea polyphenolsand 5-10 parts of L-ascorbic acid. The black tea powder is used as a main raw material, nutritional components of the moon cake are improved, and the moon cake has an anti-oxidant effect, has effectsof delaying aging and reducing myocardial infarction, is improved in medicinal efficacy and appearance quality and extends the shelf life.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a black tea moon cake and a preparation method thereof. Background technique [0002] Moon cakes, also known as moon cakes, small cakes, harvest cakes, reunion cakes, etc., are seasonal foods for the Mid-Autumn Festival. Moon cakes were originally used as offerings to worship the moon god. Eating moon cakes and admiring the moon are the must-have customs for celebrating the Mid-Autumn Festival in all parts of the north and south of China. Mooncakes symbolize reunion, and people regard them as festive foods, offering them to relatives and friends as offerings to the moon. [0003] The mooncake making process mainly includes raw material processing, dough making, filling, molding, baking and packaging. Before the filling is wrapped and shaped, it is also necessary to wrap the dough to prevent the dough from sticking to the molding mold. The flour content is more when pow...

Claims

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Application Information

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IPC IPC(8): A21D2/26A21D2/36A21D15/00A21D13/31
CPCA21D2/36A21D2/362A21D2/26A21D15/00A21D13/31
Inventor 梁阿团罗飞燕
Owner 衡阳市君玲传统食品科技发展有限责任公司
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