Low 5-HMF cantonese-style mooncake and processing method thereof

A kind of 5-HMF, processing method technology, applied in low 5-HMF Cantonese-style moon cake and its processing field

Pending Publication Date: 2020-10-27
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no technical method developed specifically for the processing of Cantones...

Method used

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  • Low 5-HMF cantonese-style mooncake and processing method thereof
  • Low 5-HMF cantonese-style mooncake and processing method thereof
  • Low 5-HMF cantonese-style mooncake and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A Cantonese-style moon cake with low 5-HMF content, made according to the following processing methods:

[0034] (1) Take by weighing 30g fillings, 20g cake skin, wherein the formula of cake skin is: 35% compound syrup (compound syrup comprises 33.3% glucose syrup and 66.7% inversion syrup, is calculated according to mass), 10% peanut oil, respectively Add 0%, 0.5%, 1%, 2%, 5% soap water, and the rest is wheat flour.

[0035] (2) Mix liquid soap and compound syrup well, then add peanut oil, use a mixer to stir for 30 seconds to form a viscous emulsion, then add sieved (30 mesh) wheat flour in stages, knead it into a dough, and keep it fresh Wrap it with a film to prevent water loss, let it stand at room temperature for 2 hours, then separate the embryos, and flatten them with a rolling pin to make the embryo skin.

[0036] (3) Wrap the weighed red bean paste with the prepared skin, knead it round, wrap it with a little flour to prevent sticking, and then press it with ...

Embodiment 2

[0040] A kind of Cantonese-style moon cake of low 5-HMF content, its processing method compares its difference with embodiment 1 and is to have determined the soap water mass percentage to be 2%, in step (4) spray on the surface of moon cake after molding with mold Put a thin layer of pure water into the oven to bake, and select five different conditions for surface fire / prime fire: 190 / 120°C, 200 / 130°C, 210 / 140°C, 220 / 150°C, and 230 / 160°C for preliminary baking Take out the mooncakes for 5 minutes, brush the mooncakes with egg wash for 2 minutes, then re-bake for 15 minutes at the same surface fire / prime fire temperature as above, take them out, seal them with a packaging bag after cooling, and store them at room temperature.

[0041] The result is as figure 2 As shown, with the increase of temperature, the content of 5-HMF showed an overall increasing trend. It can also be seen that the high temperature above a certain temperature point will promote the formation of 5-HMF,...

Embodiment 3

[0043] A kind of Cantonese-style mooncake with low 5-HMF content, its processing method is according to the following steps:

[0044]The cake crust formula is: 2% liquid soap, 35% compound syrup, 10% peanut oil and 53% wheat flour (wherein the compound syrup is composed of invert syrup and glucose syrup in different proportions: 100%: 0%, 66.7%: 33.3% , 50%: 50%, 66.7%: 33.3%, 0%: 100%), thoroughly mix liquid soap and compound syrup evenly, then add peanut oil, use a mixer to stir for 30s to form a viscous emulsion, and then divide Add sieved (30 mesh) wheat flour several times, knead it into a dough, wrap it in plastic wrap to prevent water loss, let it stand at room temperature for 2 hours, then separate the embryos, and flatten them with a rolling pin to make a skin. Wrap the weighed red bean paste with the skin, knead it round, wrap it with a little flour to prevent sticking, and then press it into shape with a mold. Spray a thin layer of pure water on the surface of the ...

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Abstract

The invention belongs to the technical field of food processing, and discloses a low 5-HMF cantonese-style moon cake and a processing method thereof. The moon cake skin is composed of the following components in percentages by mass: 0-5% of lye water, 30-35% of compound syrup, 5-10% of peanut oil and 50-65% of wheat flour; and the compound syrup contains 33.3% of glucose syrup and 66.7% of goldensyrup in percentages by mass. According to a formation law of 5-HMF in the processing cycle of the cantonese-style moon cake, the invention changes the ratio of the golden syrup, the baking temperature and the application amount of the lye water of the cantonese-style moon cake, does not use chemical additives, and reduces the 5-HMF content in the cantonese-style moon cake through formula adjustment and process optimization, so that the food safety is improved, and the prepared moon cake is good in sensory quality.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a low-5-HMF Cantonese-style moon cake and a processing method thereof. Background technique [0002] 5-Hydroxymethylfurfural (5-HMF) is a furan compound, mainly derived from the thermal decomposition of sugar and Maillard reaction, and widely exists in fried, baked and grilled foods. Studies have shown that 5-HMF not only has a direct inflammatory effect after being ingested by the human body, but also can be rapidly metabolized in the body. The metabolites generated have strong carcinogenic and mutation-inducing effects, and have the potential to cause liver cancer, colon cancer, etc. risk. [0003] Cantonese-style mooncakes are a festive food for the Mid-Autumn Festival, a traditional Chinese festival. They are widely loved by the people, especially in southern China. Yet traditional Cantonese-style moon cake belongs to bakery food, and it is that raw mate...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D13/068A21D13/19A21D2/02A21D2/18A21D2/08
CPCA21D13/062A21D13/068A21D13/19A21D2/02A21D2/181A21D2/08
Inventor 陈忠正刘晓鸣蔡卓李斌张媛媛林晓蓉
Owner SOUTH CHINA AGRI UNIV
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