Rye and walnut mooncake rich in nutrition and production process of rye and walnut mooncake

Abstract

The invention discloses a nutrient-rich rye walnut mooncake and a production process thereof, relates to the technical field of food production, and aims to solve the problem that people cannot pursue healthy diet while enjoying delicious mooncakes. The rye and walnut mooncake is prepared by mixing the following raw materials in parts by weight: 50-70 parts of rye flour, 20-30 parts of walnut kernels, 15-25 parts of malt syrup, 10-15 parts of edible vegetable oil, 5-10 parts of eggs, 3-5 parts of sesame seeds, 0.5-1 part of table salt, 0.3-0.5 part of a compound leavening agent and 0.3-0.5 part of a compound preservative. The sugar-free and oil-free mooncake has the advantages that more choices are provided for people pursuing healthy diet, the sugar-free and oil-free mooncake is rich in dietary fibers, the satiety is provided, relatively low calorie is beneficial to body weight control, the sugar-free and oil-free mooncake meets the eating requirements of people with special diet requirements on mooncakes, and consumer groups of the mooncakes are widened.

Description

Technical Field

[0001] The present invention relates to the technical field of food production, and more specifically, to a rye walnut mooncake rich in nutrition and its production process. Background Art

[0002] Mooncakes were originally offerings for worshipping the moon god and are one of the traditional Chinese Han delicacies. During the traditional festival of the Mid-Autumn Festival, mooncakes carry the meaning of reunion and beauty for people and gradually become the iconic food of the festival. Over time, the types of mooncakes have become increasingly rich, and the production process has continuously developed, from traditional handmade to modern industrial production. It has also gradually evolved from a simple festival food to a pastry category for daily consumption.

[0003] There are a wide variety of mooncakes on the market. In terms of taste, in addition to traditional ones such as red bean paste, five kernels, and egg yolk lotus seed paste, many innovative flavors have emerged, such as durian, chocolate, and snow skin mooncakes. In modern society, people's diet structure has changed, and many people consume too much refined grains, high-calorie, and high-fat foods, which are prone to causing health problems such as obesity and cardiovascular diseases. Rye is rich in dietary fiber, protein, and various vitamins and minerals, and walnuts contain rich unsaturated fatty acids, which are beneficial for softening blood vessels and preventing arteriosclerosis. Therefore, incorporating rye and walnuts into mooncakes can provide consumers with a healthier choice and meet people's needs for pursuing a healthy diet while enjoying delicious food. In view of this, we propose a rye walnut mooncake rich in nutrition and its production process. Summary of the Invention

[0004] The purpose of the present invention is to provide a rye walnut mooncake rich in nutrition and its production process, aiming to solve the problem that people cannot pursue the need for a healthy diet while enjoying delicious mooncakes.

[0005] To solve the above technical problems, the present invention provides the following technical solution: A rye walnut mooncake rich in nutrition, which is made by mixing the following raw materials in parts by weight:

[0006] 50 - 70 parts of rye flour, 20 - 30 parts of walnut kernels, 15 - 25 parts of malt syrup, 10 - 15 parts of edible vegetable oil, 5 - 10 parts of eggs, 3 - 5 parts of sesame seeds, 0.5 - 1 part of salt, 0.3 - 0.5 part of compound leavening agent, 0.3 - 0.5 part of compound preservative;

[0007] The compound leavening agent is composed of sodium acid pyrophosphate, sodium bicarbonate, calcium dihydrogen phosphate, calcium carbonate, and citric acid, and the compound preservative is composed of potassium sorbate, citric acid, and sodium propionate.

[0008] Preferably, the dietary fiber content in the rye flour is not less than 15%, and the protein content is not less than 12%.

[0009] Preferably, the content of unsaturated fatty acids in the walnut kernels is not less than 60%, and the total content of omega-3 and omega-6 fatty acids is not less than 30%.

[0010] A production process for a nutrient-rich rye walnut mooncake, which is used to produce any one of the above-mentioned nutrient-rich rye walnut mooncakes. The production process includes the following steps:

[0011] S1. Raw material inspection and preparation: Conduct strict incoming inspection on rye flour, walnut kernels, malt syrup, edible vegetable oil, eggs, sesame seeds, salt, compound leavening agent, and compound preservative. The rye flour should meet the standards of not less than 15% dietary fiber content and not less than 12% protein content. The walnut kernels should meet the standards of not less than 60% unsaturated fatty acid content and not less than 30% total content of omega-3 and omega-6 fatty acids. The remaining raw materials should meet the corresponding national food safety standards, and the unqualified raw materials should be returned.

[0012] S2. Batching: Weigh rye flour, walnut kernels, malt syrup, edible vegetable oil, eggs, sesame seeds, salt, compound leavening agent, and compound preservative in sequence according to 50 - 70 parts by weight, 20 - 30 parts by weight, 15 - 25 parts by weight, 10 - 15 parts by weight, 5 - 10 parts by weight, 3 - 5 parts by weight, 0.5 - 1 part by weight, 0.3 - 0.5 part by weight, and 0.3 - 0.5 part by weight.

[0013] S3. Mixing: Use a dough mixer to mix the weighed raw materials evenly. First, mix at low speed for 3 - 5 minutes with a rotation speed controlled at 100 - 150 revolutions per minute to initially mix the raw materials, and then mix at high speed for 5 - 8 minutes with a rotation speed controlled at 200 - 250 revolutions per minute to ensure full fusion of the raw materials.

[0014] S4. Molding: Make the mixed dough into mooncake blanks through a mold according to the product requirements. The weight of each mooncake blank is between 48 - 52 grams, and the appearance shape meets the design requirements.

[0015] S5. Cooling and disinfection: After the mooncakes are taken out of the oven, cool them in a clean workshop. The cooling method is natural cooling or using cooling equipment. The cooling time is 25 minutes. During the cooling process, use ultraviolet disinfection with an ultraviolet intensity of not less than 70 μW / cm 2 , and the disinfection time is not less than 15 minutes;

[0016] S6. Inspection and packaging: Inspect the appearance, weight, and hygiene of the finished mooncakes, reject the unqualified products, and package the qualified products.

[0017] S7. Storage and Delivery: Store the packaged mooncakes in a warehouse with a temperature of 15 - 25°C and a humidity of 40% - 60%. Deliver according to orders. During transportation, the environmental temperature and humidity should be kept relatively stable to avoid the products from being squeezed, collided, and contaminated.

[0018] Preferably, in the above step S3, the stirring environmental temperature is controlled at 20 - 25°C, and the humidity is controlled at 40% - 50% to ensure the quality and taste of the dough.

[0019] Preferably, in the above step S4, the mold needs to be cleaned and disinfected before use. First, clean the surface of the mold with a cleaning agent, then wipe and disinfect it with 75% alcohol. After disinfection, dry it with a clean towel to ensure that there are no residual impurities and microorganisms on the surface of the mold, so as to ensure the hygienic quality of the mooncake blanks.

[0020] Preferably, in the above step S5, the mooncakes need to be turned regularly during the cooling process, turning once every 5 minutes to ensure uniform cooling of all parts of the mooncakes, avoid cracks or deformation of the mooncakes caused by uneven cooling, and at the same time make the ultraviolet disinfection more comprehensive.

[0021] Preferably, in the above step S7, during the storage process in the warehouse, the mooncakes are randomly inspected regularly. A certain number of mooncakes are randomly selected every 3 days, and the number of selected mooncakes is not less than 0.5% of each batch of products and not less than 10.

[0022] Compared with the prior art, the beneficial effects of the present invention are:

[0023] 1. The present invention uses rye flour and walnuts as the main raw materials. The dietary fiber content in rye flour is not less than 15%, and the protein content is not less than 12%. It can promote gastrointestinal motility, help digestion, and also provide necessary nutrients for the human body. The unsaturated fatty acid content in walnuts is not less than 60%, and the total content of omega - 3 and omega - 6 fatty acids is not less than 30%. It helps to soften blood vessels, prevent arteriosclerosis, and at the same time the minerals it contains are beneficial to improving immunity. The synergistic effect of various nutrients provides rich and balanced nutrition for consumers.

[0024] 2. The present invention provides more choices for people pursuing a healthy diet. It is rich in dietary fiber, which can provide a sense of fullness while having relatively low calories, helping to control weight. And it is sugar - free and oil - free, meeting the consumption needs of people with special dietary requirements for mooncakes, and broadening the consumer group of mooncakes.

[0025] 3. Each link in the production process of the present invention is strictly regulated. Clear quality standards are set for raw materials such as rye flour and walnut kernels during raw material acceptance to ensure that the raw materials put into production are of high quality and reliability. Precise weighing is carried out during the batching process to ensure the consistency of product taste and quality. The rotation speed and time are controlled during stirring to fully blend the raw materials. Precise temperature and time are set for baking, and the product is turned over during the process to ensure good color and taste of the mooncakes. There are also strict standards for links such as cooling, disinfection, inspection, packaging, storage, and delivery, comprehensively ensuring the stable quality of mooncakes and food safety. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 It is a schematic diagram of the production process flow in the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0027] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments.

[0028] Embodiment 1

[0029] Weigh according to the ratio of 70 parts of rye flour, 20 parts of walnut kernels, 15 parts of malt syrup, 10 parts of edible vegetable oil, 10 parts of eggs, 5 parts of sesame seeds, 1 part of salt, 0.5 part of compound leavening agent, and 0.5 part of compound preservative. Pour the weighed raw materials into a dough mixer and first stir at a low speed of 120 revolutions per minute for 4 minutes to initially mix the raw materials. At this time, the dough is relatively loose. Then, adjust the rotation speed to 220 revolutions per minute and stir at a high speed for 6 minutes to fully blend all the raw materials, making the dough smooth and elastic. During stirring, control the indoor temperature at about 22°C and the humidity at 45%. Then, select a suitable mooncake mold. First, clean the surface of the mold with a cleaner to remove oil stains and impurities, then rinse it with clean water. Next, wipe the mold with 75% alcohol for disinfection, and then dry it with a clean towel. Then, divide the stirred dough into small pieces, put them into the mold, and press them into shape. Control the weight of each mooncake blank between 48 - 52 grams to ensure that the appearance shapes of the mooncake blanks are consistent and the patterns are clear. Then, put the mooncake blanks into an oven preheated to 200°C and bake for 30 minutes. During this period, adjust the position of the mooncakes in the oven every 10 minutes, such as exchanging the upper and lower layer of mooncakes, to make the mooncakes evenly heated. After the mooncakes are baked, place them in a clean space to cool naturally for 25 minutes. When cooling, turn on the ultraviolet lamp to disinfect the mooncakes. The disinfection time should be no less than 15 minutes. Turn the mooncakes over every 5 minutes to make all sides of them cool evenly, avoid cracks or deformation, and at the same time make the ultraviolet disinfection more thorough. Then, check the cooled mooncakes to see if the appearance is smooth, if there are any cracks, and if the color is uniform. Also, weigh them to see if they meet the standards. Pack the qualified mooncakes with clean wrapping paper or packaging boxes. Pay attention to hygiene during the packaging process to prevent the mooncakes from being contaminated. Finally, put the packaged mooncakes in a warehouse at a temperature of 20°C and a humidity of about 50%. Extract at least 10 mooncakes from the warehouse for inspection every 3 days.

[0030] Example 2

[0031] Weigh according to the ratio of 60 parts of rye flour, 25 parts of walnut kernels, 20 parts of malt syrup, 12 parts of edible vegetable oil, 8 parts of eggs, 4 parts of sesame seeds, 0.8 part of salt, 0.4 part of compound leavening agent, and 0.4 part of compound preservative. Pour the weighed raw materials into a dough mixer. First, stir at a low speed of 120 revolutions per minute for 4 minutes to initially mix the raw materials. At this time, the dough is relatively loose. Then, adjust the rotation speed to 220 revolutions per minute and stir at a high speed for 6 minutes to fully blend all the raw materials, making the dough smooth and elastic. During stirring, control the indoor temperature at about 22°C and the humidity at 45%. Then, select a suitable mooncake mold. First, clean the surface of the mold with a cleaner to remove oil stains and impurities, then rinse it with clean water. Next, wipe the mold with 75% alcohol for disinfection, and then dry it with a clean towel. Then, divide the stirred dough into small pieces, put them into the mold, and press them into shape. Control the weight of each mooncake blank between 48 - 52 grams to ensure that the appearance shapes of the mooncake blanks are consistent and the patterns are clear. Then, put the mooncake blanks into an oven preheated to 200°C and bake for 30 minutes. During this period, adjust the position of the mooncakes in the oven every 10 minutes, such as exchanging the upper and lower layer of mooncakes, to make the mooncakes evenly heated. After the mooncakes are baked, place them in a clean space to cool naturally for 25 minutes. When cooling, turn on the ultraviolet lamp to disinfect the mooncakes. The disinfection time is not less than 15 minutes. Turn the mooncakes over every 5 minutes to make all sides of them cool evenly, avoid cracks or deformation, and at the same time make the ultraviolet disinfection more thorough. Then, check the cooled mooncakes to see if the appearance is smooth, if there are any cracks, and if the color is uniform. Also, weigh them to see if they meet the standards. Pack the qualified mooncakes with clean wrapping paper or packaging boxes. Pay attention to hygiene during the packaging process to prevent the mooncakes from being contaminated. Finally, put the packaged mooncakes in a warehouse with a temperature of 20°C and a humidity of about 50%. Extract at least 10 mooncakes from the warehouse for inspection every 3 days.

[0032] Example 3

[0033] Weigh according to the ratio of 50 parts of rye flour, 30 parts of walnut kernels, 15 parts of maltose, 11 parts of edible vegetable oil, 10 parts of eggs, 3 parts of sesame seeds, 0.9 part of salt, 0.3 part of compound leavening agent, and 0.3 part of compound preservative. Pour the weighed raw materials into a dough mixer. First, stir at a low speed of 120 revolutions per minute for 4 minutes to initially mix the raw materials. At this time, the dough is relatively loose. Then, adjust the rotation speed to 220 revolutions per minute and stir at a high speed for 6 minutes to fully blend all the raw materials, making the dough smooth and elastic. During stirring, control the indoor temperature at about 22°C and the humidity at 45%. Then, select a suitable mooncake mold. First, clean the surface of the mold with a cleaner to remove oil stains and impurities, then rinse it with clean water. Next, wipe the mold with 75% alcohol for disinfection, and then dry it with a clean towel. Then, divide the stirred dough into small pieces, put them into the mold, and press them into shape. Control the weight of each mooncake blank between 48 - 52 grams to ensure that the appearance shapes of the mooncake blanks are consistent and the patterns are clear. Then, put the mooncake blanks into an oven preheated to 200°C and bake for 30 minutes. During this period, adjust the position of the mooncakes in the oven every 10 minutes, such as exchanging the upper and lower layer of mooncakes, to make the mooncakes evenly heated. After the mooncakes are baked, place them in a clean space to cool naturally for 25 minutes. When cooling, turn on the ultraviolet lamp to disinfect the mooncakes. The disinfection time should be no less than 15 minutes. Turn the mooncakes over every 5 minutes to make each side cool evenly, avoid cracks or deformation, and at the same time make the ultraviolet disinfection more thorough. Then, check the cooled mooncakes to see if the appearance is smooth, if there are any cracks, and if the color is uniform. Also, weigh them to see if they meet the standard. Pack the qualified mooncakes with clean wrapping paper or packaging boxes. Pay attention to hygiene during the packaging process to prevent the mooncakes from being contaminated. Finally, put the packaged mooncakes in a warehouse at a temperature of 20°C and a humidity of about 50%. Extract at least 10 mooncakes from the warehouse for inspection every 3 days.

[0034] The embodiments disclosed in the present invention are preferred embodiments, but not limited thereto. Those of ordinary skill in the art can easily understand the spirit of the present invention based on the above embodiments and make different extensions and changes. However, as long as they do not depart from the spirit of the present invention, they are within the protection scope of the present invention.

Claims

1. A nutrient-rich rye walnut mooncake, characterized in that, This rye and walnut mooncake is made by mixing the following raw materials according to the weight ratio: 50 - 70 parts of rye flour, 20 - 30 parts of walnut kernels, 15 - 25 parts of malt syrup, 10 - 15 parts of edible vegetable oil, 5 - 10 parts of eggs, 3 - 5 parts of sesame seeds, 0.5 - 1 part of salt, 0.3 - 0.5 part of compound leavening agent, and 0.3 - 0.5 part of compound preservative; The compound leavening agent is composed of sodium acid pyrophosphate, sodium bicarbonate, calcium dihydrogen phosphate, calcium carbonate, and citric acid, and the compound preservative is composed of potassium sorbate, citric acid, and sodium propionate.

2. The nutritious rye walnut mooncake according to claim 1, characterized in that, The dietary fiber content in the rye flour is not less than 15%, and the protein content is not less than 12%.

3. A nutrient-rich rye and walnut mooncake according to claim 1, characterized in that, The unsaturated fatty acid content in the walnut kernels is not less than 60%, and the total content of omega - 3 and omega - 6 fatty acids is not less than 30%.

4. A production process for a nutrient-rich rye and walnut mooncake, which is used to produce a nutrient-rich rye and walnut mooncake as described in any one of claims 1-3 above, characterized in that, The production process includes the following steps: S1. Raw material acceptance and preparation: Conduct strict incoming inspection on rye flour, walnut kernels, malt syrup, edible vegetable oil, eggs, sesame seeds, salt, compound leavening agent, and compound preservative. The rye flour should meet the standards of dietary fiber content not less than 15% and protein content not less than 12%. The walnut kernels should meet the standards of unsaturated fatty acid content not less than 60% and the total content of omega - 3 and omega - 6 fatty acids not less than 30%. The remaining raw materials should meet the corresponding national food safety standards, and the unqualified raw materials should be returned. S2. Batching: Weigh rye flour, walnut kernels, malt syrup, edible vegetable oil, eggs, sesame seeds, salt, compound leavening agent, and compound preservative in sequence according to 50 - 70 parts, 20 - 30 parts, 15 - 25 parts, 10 - 15 parts, 5 - 10 parts, 3 - 5 parts, 0.5 - 1 part, 0.3 - 0.5 part, and 0.3 - 0.5 part by weight. S3. Mixing: Use a dough mixer to mix the weighed raw materials evenly. First, mix at low speed for 3 - 5 minutes with the rotation speed controlled at 100 - 150 revolutions per minute to initially mix the raw materials, and then mix at high speed for 5 - 8 minutes with the rotation speed controlled at 200 - 250 revolutions per minute to ensure full fusion of the raw materials. S4. Molding: According to the product requirements, make the mixed dough into mooncake blanks through a mold. The weight of each mooncake blank is between 48 - 52 grams, and the appearance shape meets the design requirements. S5. Cooling and disinfection: After the mooncakes are taken out of the oven, they are cooled in a clean workshop. The cooling method is natural cooling or using cooling equipment, and the cooling time is 25 minutes. During the cooling process, ultraviolet disinfection is adopted, and the ultraviolet intensity is not less than 70 μW / cm 2 , and the disinfection time is not less than 15 minutes; S6. Inspection and packaging: Inspect the appearance, weight, and hygiene of the finished mooncakes, remove the unqualified products, and package the qualified products. S7. Storage and delivery: Store the packaged mooncakes in a warehouse with a temperature of 15 - 25°C and a humidity of 40% - 60%. Deliver according to the order. During transportation, it is necessary to keep the environmental temperature and humidity relatively stable to avoid the products being squeezed, collided, and contaminated.

5. The production process of a nutrient-rich rye and walnut mooncake according to claim 4, characterized in that, In step S3 above, the mixing environment temperature is controlled at 20 - 25°C, and the humidity is controlled at 40% - 50% to ensure the quality and taste of the dough.

6. The production process of a nutrient-rich rye and walnut mooncake according to claim 4, characterized in that, In step S4 above, the mold needs to be cleaned and disinfected before use. First, clean the surface of the mold with a cleaning agent, then wipe and disinfect it with 75% alcohol, and dry it with a clean towel after disinfection to ensure that there are no residual impurities and microorganisms on the surface of the mold to ensure the hygienic quality of the mooncake blanks.

7. The production process of a nutrient-rich rye and walnut mooncake according to claim 4, characterized in that, In the above step S5, during the cooling process, the mooncakes need to be regularly turned over every 5 minutes to ensure uniform cooling of all parts of the mooncakes, avoid cracks or deformations in the mooncakes caused by uneven cooling, and at the same time make the ultraviolet disinfection more comprehensive.

8. The production process of a nutrient-rich rye and walnut mooncake according to claim 4, characterized in that, In the above step S7, during the storage process in the warehouse, the mooncakes are regularly sampled and inspected. A certain number of mooncakes are randomly selected every 3 days, and the sampling quantity is not less than 0.5% of each batch of products and not less than 10.

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