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Orange moon cake and making method thereof

A method of making moon cakes, which is applied in baking, dough processing, baked food, etc., can solve the problems of no health care effect, not soft, and increase the burden of human gastrointestinal metabolism, and achieve good health care effects and increase appetite.

Inactive Publication Date: 2021-04-20
江门市裕景食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing moon cakes use wheat flour as the main ingredient of the skin and fillings. The moon cakes made of wheat flour have a greasy mouthfeel, are not soft and smooth, have no health care effect, and will increase the metabolism of the human body after eating too much. burden, detrimental to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0023] As a specific embodiment, the cake skin includes 50% wheat flour, 25% white granulated sugar, 5% edible oil, 19.6% purified water and 0.4% food additives by mass percentage, and the filling includes 20% by mass percentage Citrus sauce, 15% lotus seeds, 29.5% wheat flour, 10% white sugar, 10% purified water, 5% edible oil, 10% salted egg yolk and 0.5% food additives. The moon cake has the natural fragrance of citrus and good taste, which is beneficial to reduce the production cost.

[0024] As yet another specific embodiment, the cake skin includes 45% wheat flour, 35% white granulated sugar, 10% edible oil, 9.7% purified water and 0.3% food additives by mass percentage, and the filling includes 25% by mass percentage. % citrus sauce, 15% lotus seeds, 25% wheat flour, 10% white sugar, 9.5% purified water, 5% edible oil, 10% salted egg yolk and 0.5% food additives. The moon cake has the natural fragrance of citrus, and at the same time has a good taste. The skin of the m...

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PUM

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Abstract

The invention discloses an orange moon cake. The orange moon cake comprises a cake wrapper and stuffing, wherein the weight ratio of the cake wrapper to the stuffing is 2:8; the cake wrapper comprises, in percentage by mass, 30%-60% of wheat flour, 5%-40% of white granulated sugar, 5%-20% of edible oil, 5%-30% of purified water and 0.1%-0.5% of food additives; and the stuffing comprises the following components in percentage by mass of 15%-35% of orange jam, 10%-25% of lotus seeds, 20%-45% of wheat flour, 10%-20% of white granulated sugar, 5%-10% of purified water, 5%-15% of edible oil, 0%-20% of salted egg yolk and 0.1%-0.5% of food additives. The orange moon cake is thin and soft in wrapper and golden yellow in color, has natural fragrance of oranges, keeps fragrance on the teeth after being eaten, has the effects of invigorating the stomach, helping digestion, improving appetite and the like, is good in health-care effect, cannot increase the burden of gastrointestinal metabolism of the human body after being eaten excessively, and cannot influence the health of the human body.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a citrus mooncake and a preparation method thereof. Background technique [0002] As a traditional food of the Chinese nation, moon cake is a high-sugar, high-fat, high-calorie baked food. Most of the existing moon cakes use wheat flour as the main ingredient of the skin and fillings. The moon cakes made of wheat flour have a greasy mouthfeel, are not soft and smooth, have no health care effect, and will increase the metabolism of the human body after eating too much. Burden, not conducive to human health. Therefore, in order to avoid the shortcomings existing in the prior art, it is necessary to improve the prior art. Contents of the invention [0003] The purpose of the present invention is to overcome the shortcomings and deficiencies in the prior art, and provide a citrus mooncake with soft mouthfeel, smooth texture and glossy surface. [0004] Another object of ...

Claims

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Application Information

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IPC IPC(8): A21D13/31A21D2/36A21D2/18A21D2/16
Inventor 谢英珠
Owner 江门市裕景食品有限公司