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Konjak fresh flower vegetarian moon cake

A technology for flowers and vegetarian food, applied in the field of moon cakes, can solve the problems of loss of petal nutrients, impact on people's health, and reduced effect of petals, and achieve the effects of increasing taste, reducing oil content, and high water absorption and expansion ratio.

Pending Publication Date: 2021-01-26
赵氏铭
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide konjac fresh flower vegetarian moon cake, to solve the above-mentioned background technology, to increase the mouthfeel of the moon cake in the existing moon cake, dry petals and lard are usually added when making, and the dry petals are dried The process will lose the nutrients of the petals themselves, which will reduce the effect of the petals, and lard contains a lot of fat. After people eat, the fat cannot be completely consumed, which will have a certain impact on people's health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Konjac flower vegetarian moon cake, including cake skin and filling, calculated in parts by mass, the cake skin formula of the konjac flower vegetarian moon cake includes: 100 parts of medium fine flour, 20 parts of konjac fine powder, 50 parts of warm water, 10 parts of powdered sugar, 60 parts of butter, 1 part of food coloring; the filling formula of the konjac flower vegetarian moon cake includes: 90 parts of low-precision flour, 2 parts of walnut kernels, 2 parts of cashew nuts, 10 parts of rose petals, 2 parts of red dates, 10 parts of melted butter, 5 parts fine sugar powder, 8 parts rapeseed oil, 10 parts konjac gum;

[0025] Wherein, the raw materials used in the food coloring are 3 parts of dragon fruit and 6 parts of water. The preparation method is: take 3 parts of dragon fruit and peel and mash, mix the mashed dragon fruit puree with water, and then filter The mixed liquid after net filtration;

[0026] Wherein, the preparation method of described pie skin...

Embodiment 2

[0036] Different from Example 1, in terms of parts by mass, the cake skin formula of the konjac flower vegetarian moon cake includes: 110 parts of medium fine flour, 25 parts of konjac fine powder, 53 parts of warm water, 10 parts of powdered sugar, 62 parts of butter, 2 parts of food coloring; the filling recipe of the konjac flower vegetarian moon cake includes: 100 parts of low-precision flour, 3 parts of walnut kernels, 3 parts of cashew nuts, 10 parts of rose petals, 2 parts of red dates, 10 parts of melted butter, 8 parts of fine powder 8 parts of rapeseed oil, 12 parts of konjac gum.

Embodiment 3

[0038] Different from Example 1, in terms of parts by mass, the crust formula of the konjac flower vegetarian moon cake includes: 120 parts of medium refined flour, 25 parts of konjac fine powder, 55 parts of warm water, 15 parts of powdered sugar, 65 parts of butter, 2 parts of food coloring; the filling recipe of the konjac flower vegetarian moon cake includes: 110 parts of low-precision flour, 4 parts of walnut kernels, 4 parts of cashew nuts, 12 parts of rose petals, 4 parts of red dates, 15 parts of melted butter, 8 parts of fine powder 10 parts of rapeseed oil, 15 parts of konjac gum.

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PUM

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Abstract

The invention discloses a konjak fresh flower vegetarian moon cake which comprises a cake wrapper and stuffing. The formula of the cake wrapper of the konjak fresh flower vegetarian moon cake comprises the following components in parts by mass: 100-150 parts of plain flour, 20-30 parts of konjak refined flour, 50-60 parts of warm water, 10-20 parts of powdered sugar, 60-70 parts of butter and 1-3parts of edible pigment. The formula of the stuffing of the konjak fresh flower vegetarian moon cake comprises the following components in parts by mass: 90-120 parts of low-gluten flour, 2-6 parts ofwalnut kernels, 2-6 parts of cashew nuts, 10-15 parts of rose petals, 2-6 parts of red dates, 10-20 parts of molten butter, 5-10 parts of fine powdered sugar, 8-12 parts of rapeseed oil and 10-20 parts of konjak glucomannan. According to the konjak fresh flower vegetarian moon cake, the konjak refined flour is added into the cake wrapper, the main component of the konjak refined flour is glucomannan, the rapeseed oil and the fresh rose petals are used in the stuffing, the rapeseed oil does not contain grease, the fresh rose petals can be used for adding nutritional ingredients in the petals into the stuffing, so that the moon cake is low in grease content and can be absorbed by people after being eaten, and to a certain extent, the taste of the moon cake is improved while the health of the body is not influenced.

Description

technical field [0001] The invention belongs to the technical field of moon cakes, and in particular relates to vegetarian moon cakes with konjac flowers. 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. Eating moon cakes and admiring the moon on Mid-Autumn Festival are must-have customs for the Mid-Autumn Festival in all parts of North and South China. Mooncakes symbolize reunion. People regard them as festive food, offering them to relatives and friends. In terms of filling, mooncakes include sweet-scented osmanthus mooncakes, prunes mooncakes, five kernels, red bean paste, roses, lotus seed paste, rock sugar, ginkgo fruit, and meat floss. , black sesame, ham mooncakes, egg yolk mooncakes, etc. In order to increase the taste of the existing mooncakes, dry petals and lard are usually added during the production process, and the dried petals will lose the nutri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/16A21D2/18A21D2/36
CPCA21D13/06A21D2/165A21D2/18A21D2/181A21D2/36A21D2/364A21D2/366
Inventor 赵氏铭赵家星
Owner 赵氏铭