Cantonese mooncake crust and preparation method thereof

A mooncake, Cantonese-style technology, applied in baking, baked food with modified ingredients, baked food with tubers, etc., can solve the problems of mooncake skin separation, unfavorable mooncake skin oil return, and affect the taste of food, etc., to achieve simple and convenient preparation steps , good rheological properties, rich color effect

Pending Publication Date: 2021-09-17
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

High-sugar mooncake skin is not conducive to digestion and affects the health of the diet, but the sugar content of the mooncake skin is too low, which will cause the separation of the mooncake skin and mooncake filling, affect the taste of the mooncake, and is not conducive to the oil return of the mooncake skin

Method used

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  • Cantonese mooncake crust and preparation method thereof
  • Cantonese mooncake crust and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A Cantonese-style moon cake skin, comprising the following components by weight: 135 parts of invert syrup, 4.5 parts of liquid soap, 56 parts of peanut oil, 160 parts of low-gluten wheat flour, 65 parts of oat flour, 25 parts of tapioca flour, cyclodextrin 4 parts, 0.4 parts of sodium dehydroacetate.

[0025] The preparation method of described Cantonese-style mooncake skin comprises the following steps:

[0026] 1) Take invert syrup, peanut oil, low-gluten wheat flour, oat flour, tapioca flour, cyclodextrin and sodium dehydroacetate respectively according to the amount of the formula, and set aside;

[0027] Further, the low-gluten wheat flour, oat flour and cassava flour are passed through a 20-mesh sieve; the wet gluten value of the low-gluten wheat flour is 25%, and the protein is 7%; the inversion syrup is white sugar with a mass ratio of 0.35:1 Stir and mix with water, add citric acid, adjust the pH value to 3.5, and transform at 65°C for 5 hours to prepare;

...

Embodiment 2

[0031] A Cantonese-style moon cake skin, comprising the following components by weight: 100 parts of invert syrup, 3 parts of liquid soap, 50 parts of peanut oil, 150 parts of low-gluten wheat flour, 60 parts of oat flour, 20 parts of tapioca flour, and cyclodextrin 3 parts, 0.2 parts of sodium dehydroacetate.

[0032] The preparation method of described Cantonese-style mooncake skin comprises the following steps:

[0033] 1) Take invert syrup, peanut oil, low-gluten wheat flour, oat flour, tapioca flour, cyclodextrin and sodium dehydroacetate respectively according to the amount of the formula, and set aside;

[0034] Further, the low-gluten wheat flour, oat flour and cassava flour are passed through a 20-mesh sieve; the wet gluten value of the low-gluten wheat flour is 25%; , adding citric acid, adjusting the pH value to 3.5, obtained after transformation;

[0035] 2) Stir and mix sodium carbonate, potassium carbonate and water with a weight ratio of 1:0.3:3 to prepare liq...

Embodiment 3

[0038] A Cantonese-style moon cake skin, comprising the following components by weight: 150 parts of invert syrup, 7 parts of liquid soap, 60 parts of peanut oil, 220 parts of low-gluten wheat flour, 80 parts of oat flour, 40 parts of tapioca flour, and cyclodextrin 5 parts, 0.5 parts of sodium dehydroacetate.

[0039] The preparation method of described Cantonese-style mooncake skin comprises the following steps:

[0040] 1) Take invert syrup, peanut oil, low-gluten wheat flour, oat flour, tapioca flour, cyclodextrin and sodium dehydroacetate respectively according to the amount of the formula, and set aside;

[0041] Further, the low-gluten wheat flour, oat flour and cassava flour are passed through a 20-mesh sieve; the wet gluten value of the low-gluten wheat flour is 25%; , adding citric acid, adjusting the pH value to 3.5, obtained after conversion;

[0042] 2) Stir and mix sodium carbonate, potassium carbonate and water with a weight ratio of 1:0.7:4 to prepare liquid ...

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Abstract

The invention discloses Cantonese mooncake crust and a preparation method thereof, and relates to the technical field of food processing. The Cantonese mooncake crust comprises the following components in parts by weight: 100-150 parts of syrup, 3-7 parts of alkaline water, 50-60 parts of vegetable oils, 150-220 parts of Triticum aestivum L. flour, 60-80 parts of Avena sativa L. flour, 20-40 parts of Manihot esculenta Crantz flour and 3-5 parts of cyclodextrin. In the Cantonese mooncake crust, the Triticum aestivum L. flour has a soft taste and loose tissues, the Avena sativa L. flour can increase the particle size and adjust the content of wet gluten, contains rich [beta]-glucan and rich dietary fibers and has various physiological functions of reducing blood sugar, reducing blood fat and the like, and the Manihot esculenta Crantz flour can improve the viscosity of flour dough, can improve elasticity and plasticity and is not likely to crack. Due to compounding of the Triticum aestivum L. flour, the Avena sativa L. flour and the Manihot esculenta Crantz flour, the mooncake crust has good rheological properties, and can be endowed with the characteristics of soft tissues and a high oil return speed under the condition that the use amount of syrup is relatively low.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a Cantonese-style moon cake skin 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. Sacrificing the moon is a very ancient custom in our country. It is actually a kind of worship activity for the "moon god" by the ancients. Up to now, eating moon cakes and admiring the moon on Mid-Autumn Festival have been the must-have customs for Mid-Autumn Festival in all parts of China. Mooncakes symbolize reunion, and people regard them as festive foods, offering them to relatives and friends as offerings to the moon. [0003] Cantonese-style moon cakes are one of the famous local specialties in Guangdong Province. They are famous all over the world, mainly because o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/047A21D13/043A21D2/18
CPCA21D13/06A21D13/047A21D13/043A21D2/181
Inventor 张芬
Owner 广州市锦华食品有限公司
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