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Black sesame core-flowing mooncake rich in coarse grain fibers

A technology of black sesame and moon cakes, which is applied in the field of black sesame moon cakes, can solve the problems of moon cakes with deformed appearance, single taste, and moon cakes that are not suitable for the elderly, children and obese people, so as to improve human nutrition and health, avoid taste and taste Single, beneficial effect on gastrointestinal digestion

Pending Publication Date: 2021-04-30
广州市锦华食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional black sesame Liuxin mooncake fillings usually contain high sugar and fat. These high-calorie and non-digestible mooncakes are not suitable for the elderly, children and obese people. Therefore, in order to meet people's various needs, optimize mooncakes Ingredients, providing low-sugar, low-fat, rich in dietary fiber and delicious non-greasy coarse grain black sesame moon cake is a valuable and urgent problem to be solved
[0003] In addition, the traditional black sesame Liuxin mooncakes only have one or two kinds of fillings, which have a single taste and a rough taste, which cannot meet the market demand. Moreover, the melted Liuxin fillings are prone to deformation, collapse, and cracking of the mooncake’s appearance during the production process. and so on

Method used

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  • Black sesame core-flowing mooncake rich in coarse grain fibers
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of Liuxin moon cake, which is composed of a cake skin and three filling layers; wherein, the third filling layer is wrapped with the second filling layer, the first filling layer, and the cake skin in sequence;

[0024] The raw material of pie crust comprises (by weight): 90 parts of low-gluten flour, 30 parts of tartary buckwheat flour, 30 parts of soybean flour, 15 parts of bran superfine powder, 15 parts of oat flour, 10 parts of cassava flour, 10 parts of vegetable oil, 15 parts of maltitol liquid, 0.75 parts of liquid soap, and 10 parts of fresh egg yolk.

[0025] Cake crust preparation: After the flour passes through a 200-mesh sieve, add liquid soap, maltitol liquid, fresh egg yolk and vegetable oil and stir well, knead the dough for 10-20 minutes, then cover with plastic wrap, and leave it at room temperature for 30-60 minutes.

[0026] The first filling layer is bean paste filling, and its raw materials include (by weight): 20 parts of glutinous rice flo...

Embodiment 2

[0033] A kind of Liuxin moon cake, is made up of cake skin and three-layer filling layer; Wherein, wrapping second filling layer, first filling layer, cake skin successively outside the third filling layer (same as embodiment 1);

[0034] The first filling layer is bean paste filling (with embodiment 1);

[0035] The second filling layer is Xuemei Niang skin, and its raw materials include (by weight): 60 parts of glutinous rice flour, 30 parts of xylitol, and 60 parts of low-fat milk.

[0036] Preparation of Xuemei Niang skin: Roast 1 / 3 glutinous rice flour (same as Example 1); mix and stir low-fat milk and xylitol until there are no particles, add 2 / 3 weight of raw glutinous rice flour, stir and sieve , steam the slurry obtained after sieving for 25 minutes on high heat to obtain a milk cake; take out the steamed milk cake and cool it to room temperature naturally, knead it into a smooth dough, put it in a refrigerator at 4°C for half an hour; take the refrigerated milk cake ...

Embodiment 3

[0039] A kind of Liuxin moon cake, is made up of cake skin and three-layer filling layer; Wherein, wrapping second filling layer, first filling layer, cake skin successively outside the third filling layer (same as embodiment 1);

[0040] The first filling layer is purple potato filling, and its raw materials include (by weight): 600 parts of purple sweet potato, 60 parts of water, 80 parts of white granulated sugar, and 10 parts of vegetable oil.

[0041] Preparation of purple sweet potato stuffing: clean the purple sweet potato and put it in a steamer to cook for 40 minutes, take it out and cool it to 40-50 degrees, peel it while it is hot, put it in a blender, add water and white sugar and stir it into purple sweet potato puree; fry the pan Pour vegetable oil into the pot, then add crushed purple potato mash and stir-fry until the purple potato mash forms a ball. After cooling slightly, knead for 5 minutes to make purple potato filling.

[0042] The second filling layer is ...

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Abstract

The invention discloses a black sesame core-flowing mooncake rich in coarse grain fibers. The mooncake is composed of a mooncake wrapper and three stuffing layers. The second stuffing layer, the first stuffing layer and the cake wrapper are sequentially wrapped outside the third stuffing layer; the third stuffing layer is black sesame core flowing stuffing; the second stuffing layer is mochi skin, Dafu skin or snowflake skin. According to the core-flowing mooncake, a three-layer stuffing structure is adopted, a layer of stuffing is added compared with two layers of stuffing and a single stuffing structure in a traditional core-flowing moon cake, the stuffing layer has certain viscoelasticity, the core-flowing stuffing can be completely wrapped, the core-flowing stuffing layer and the first stuffing layer are effectively separated, large deformation is not prone to occurring in the baking process, and the quality of the core-flowing moon cake is improved. Certain buffering and isolating effects are achieved, and the deformation conditions of cracking, cracking, collapsing and the like on the surface of the moon cake due to melting of the stuffing in the production of the traditional black sesame stuffing moon cake are improved. Meanwhile, the moon cake stuffing comprises three stuffing layers, so that single taste and mouthfeel are avoided.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a black sesame moon cake rich in coarse grain fiber. Background technique [0002] Traditional black sesame Liuxin mooncake fillings usually contain high sugar and fat. These high-calorie and non-digestible mooncakes are not suitable for the elderly, children and obese people. Therefore, in order to meet people's various needs, optimize mooncakes Ingredients, providing low-sugar, low-fat, rich in dietary fiber and delicious non-greasy coarse grain black sesame moon cake is a valuable and urgent problem to be solved. [0003] In addition, the traditional black sesame Liuxin mooncakes only have one or two kinds of fillings, which have a single taste and a rough taste, which cannot meet the market demand. Moreover, the melted Liuxin fillings are prone to deformation, collapse, and cracking of the mooncake’s appearance during the production process. and so on. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/19A21D13/06
CPCA21D13/19A21D13/06
Inventor 张芬
Owner 广州市锦华食品有限公司
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