Sesame moon cake and making method thereof

Abstract

The invention belongs to the technical field of mooncake making, and particularly relates to a sesame mooncake and a making method thereof. The sesame mooncake comprises mooncake crust and stuffing, wherein the mooncake crust is prepared from the following raw materials in parts by weight: 20-30 parts of low-gluten flour, 3-7 parts of grease, 3-5 parts of fructus tsaoko pulp, 10-15 parts of invert syrup, 0.5-0.8 part of alkaline water, 0.2-0.6 part of sesame and 0.5-1 part of yolk liquid; a preparation method of the fructus tsaoko pulp comprises the following steps: taking fructus tsaoko, cleaning, peeling, separating pulp from seeds, taking the seeds, crushing, mixing with the pulp, adding milk, and pulping to obtain the fructus tsaoko pulp. The mooncake crust disclosed by the invention not only has good taste, flavor and texture characteristics, but also can avoid oxidative rancidity of the vegetable oil and prolong the storage life of the mooncake, and is of great significance for meeting the requirements of consumers on healthy low-fat and low-sugar mooncakes in the current market.

Description

Technical Field

[0001] The invention belongs to the technical field of mooncake making, and particularly relates to a sesame mooncake and a making method thereof. Background Art

[0002] Mooncakes, also known as reunion cakes or moon cakes, are traditional Chinese holiday pastries. They can be divided into three categories: Cantonese, Beijing, and Suzhou. They have a long history and a wide variety of varieties. Sesame mooncakes are particularly popular for their unique flavor and nutritional value. Their thin, soft skin, beautiful appearance, and widespread popularity make them popular. Traditional mooncake skins and fillings typically contain a high proportion of fats, such as common peanut oil and other vegetable oils, which effectively enhance the taste of the mooncakes. However, modern consumers are increasingly concerned about healthy eating. High-fat foods can easily lead to health problems such as obesity and cardiovascular disease. Furthermore, the fats in mooncakes can easily become rancid, producing a rancid odor and shortening their shelf life. Consequently, market demand for low-fat and low-sugar mooncakes is growing.

[0003] Traditional mooncake skins are prone to collapse, cracking, and uneven oil return during baking and storage, affecting product quality. Currently, some studies are looking to reduce the fat content of mooncakes by reducing the amount of oil used or using oil substitutes. However, too little oil can easily dry out and harden the skin, and there is a risk of collapse during the production process, which in turn affects the overall taste and texture of the mooncake, such as reduced hardness and elasticity. Other studies have added natural colloids, such as carrageenan and xanthan gum, to mooncakes to improve the texture of the skin. Although these colloids can improve the water retention of the skin, they also cause a sticky feeling, resulting in a poor taste and texture of the mooncake.

[0004] Therefore, with current consumers pursuing mooncakes with unique taste and flavor as well as healthy, low-oil and low-fat content, how to develop a formula that can reduce the oil content while still maintaining its delicious taste, texture characteristics and shelf life remains a technical problem that needs to be solved urgently. Summary of the Invention

[0005] The first objective of the present invention is to provide a sesame mooncake. By incorporating tongcao fruit pulp and a novel oil composite system, the present invention offers a novel solution for low-fat, stable, and shelf-stable sesame mooncakes. The mooncake wrapper of the present invention not only exhibits excellent taste, flavor, and texture, but also prevents oxidative rancidity of vegetable oils, extending the shelf life of the mooncake. This is of great significance in meeting current consumer demand for healthy, low-fat, and low-sugar mooncakes.

[0006] The second purpose of the present invention is to provide a method for making sesame mooncakes. The method has relatively simple production steps. After the fillings are wrapped with the above-mentioned mooncake skin, they are pressed into shape and baked.

[0007] In order to achieve the above object, the technical solution adopted by the present invention is: A sesame mooncake, comprising a mooncake wrapper and a filling, wherein the mooncake wrapper is composed of the following raw materials in parts by weight: 20-30 parts of low-gluten flour, 3-7 parts of oil, 3-5 parts of tongcao fruit pulp, 10-15 parts of invert sugar syrup, 0.5-0.8 parts of soap water, 0.2-0.6 parts of sesame seeds, and 0.5-1 parts of egg yolk liquid; The preparation method of the tongcao fruit pulp is as follows: washing the tongcao fruit and peeling it, separating the pulp and seeds, crushing the seeds and mixing them with the pulp, adding milk and beating the pulp to obtain the tongcao fruit pulp.

[0008] Furthermore, the mass ratio of the pulp to milk is 1:(0.1-0.25).

[0009] Furthermore, the preparation method of the oil is as follows: vegetable oil is added with inositol and fucoidan and mixed evenly to obtain the oil.

[0010] Furthermore, the vegetable oil is peanut oil.

[0011] Furthermore, the mass ratio of the vegetable oil, inositol and fucoidan is 1: (0.02-0.05): (0.01-0.03).

[0012] The method for making the sesame mooncake comprises the following steps: (1) Weigh the raw materials according to the weight proportions, mix the low-gluten flour, oil, tongcao fruit pulp, invert sugar syrup, and lye water evenly, knead into a smooth dough, let the dough rise, divide it into equal portions, and roll it out to obtain mooncake wrappers; (2) Wrap the filling with the mooncake skin and press it into shape to obtain a semi-finished mooncake. During the baking process, brush it with egg yolk liquid and sprinkle it with sesame seeds to obtain a sesame mooncake.

[0013] Furthermore, the mass ratio of the mooncake skin to the filling is 1:2-2.8.

[0014] Furthermore, in step (1), the proofing time is 1-2 hours.

[0015] Furthermore, in step (2), the specific steps of the baking process are: spraying water on the semi-finished mooncakes after being pressed and formed, and then baking them for the first time; then brushing egg yolk liquid on the surface of the mooncakes, sprinkling sesame seeds on them, and baking them for the second time.

[0016] Furthermore, the upper temperature of the first baking is 180-200°C, and the lower temperature is 160-170°C; the upper temperature of the second baking is 180-200°C, and the lower temperature is 160-170°C; the time of the first baking is 8-10 minutes; and the time of the second baking is 4-6 minutes.

[0017] The beneficial technical effects of the present invention are: 1. The present invention adds tongcao fruit pulp to mooncake wrappers. On the one hand, this can reduce the amount of fat added to the mooncake wrappers, meeting consumers' demand for healthy, low-fat foods. On the other hand, the addition of tongcao fruit pulp can significantly improve the textural properties of the mooncakes, resulting in the mooncake wrappers not only having a good taste and flavor, but also being less prone to collapse and having good stability. The oil of the present invention is composed of a combination of vegetable oil, inositol, and fucoidan, which can form a gel network structure in the mooncakes and have good film-forming properties. On the one hand, by adsorbing and accommodating the vegetable oil, the oil return of the mooncake wrappers is regulated, thereby improving the quality of the mooncake wrappers. On the other hand, the stability of the vegetable oil can be increased, preventing oxidative rancidity of the vegetable oil, extending the shelf life of the mooncakes, reducing food waste, and improving economic benefits.

[0018] 2. The present invention provides a method for making sesame mooncakes. This method comprises wrapping the filling in a mooncake wrapper, pressing the mooncake into a shape, and baking the mooncake. This method ensures the color and flavor of the mooncake wrapper while preventing the wrapper from collapsing. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 Graph showing the test results of the acid value of mooncakes obtained in Examples 1-3 and Comparative Examples 1-4 of the present invention. DETAILED DESCRIPTION

[0020] The following is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it is not intended that the specific implementation of the present invention is limited to these descriptions. For those skilled in the art of the present invention, without departing from the inventive concept, several simple deductions or replacements can also be made, all of which should be considered to belong to the scope of protection of the present invention. The specific conditions not indicated in the examples are carried out according to conventional conditions or the conditions recommended by the manufacturer. The reagents or instruments used, unless otherwise specified, are conventional products obtained through commercial channels.

[0021] Example 1 A sesame mooncake, comprising a mooncake wrapper and a filling, wherein the mooncake wrapper is composed of the following raw materials in parts by weight: 25 parts of low-gluten flour, 5 parts of oil, 4 parts of tongcao fruit pulp, 12 parts of invert sugar syrup, 0.7 parts of lye water, 0.4 parts of black sesame seeds, and 0.8 parts of egg yolk liquid; The preparation method of the tongcao fruit pulp is as follows: washing and peeling the tongcao fruit, separating the pulp and seeds, crushing the seeds, passing through a 70-mesh sieve, mixing the seeds with the pulp, adding milk and beating the pulp, wherein the mass ratio of the pulp to the milk is 1:0.2, to obtain the tongcao fruit pulp; The oil is prepared as follows: peanut oil, inositol and fucoidan are weighed respectively in a mass ratio of 1:0.04:0.02, and the peanut oil is added with inositol and fucoidan, and the mixture is evenly mixed to obtain the oil.

[0022] The method for making the sesame mooncake comprises the following steps: (1) Weigh the raw materials according to the weight proportions, mix the low-gluten flour, oil, tongcao fruit pulp, invert sugar syrup, and lye water evenly, and knead into a smooth dough. Cover the prepared dough with plastic wrap and let it rise for 1.5 hours. Divide the dough into pieces of equal size and roll them out to obtain mooncake wrappers. (2) Cook the red beans and beat them into red bean paste for later use. Then, fry the black sesame seeds until fragrant and beat them into sesame powder. Then, mix the sesame powder, red bean paste and peanut oil in a mass ratio of 1:1:0.25, stir-fry over low heat until slightly dry, add white sugar (the mass ratio of white sugar to sesame powder is 1:0.15), continue to stir-fry over low heat for 5 minutes, roll into a round ball, wrap the filling with the mooncake skin in a mass ratio of 1:2.75, press into shape, and obtain a semi-finished mooncake. After spraying with water, put it in the oven for the first baking. Set the oven's upper fire temperature to 190℃ and the lower fire temperature to 165℃ and bake for 9 minutes. Then, brush the mooncake surface with egg yolk liquid, sprinkle with black sesame seeds, put it in the oven for the second baking. Set the oven's upper fire temperature to 190℃ and the lower fire temperature to 165℃ and bake for 5 minutes to obtain a sesame mooncake.

[0023] Example 2 A sesame mooncake, comprising a mooncake wrapper and a filling, wherein the mooncake wrapper is composed of the following raw materials in parts by weight: 20 parts of low-gluten flour, 3 parts of oil, 3 parts of tongcao fruit pulp, 10 parts of invert sugar syrup, 0.5 parts of lye water, 0.2 parts of black sesame seeds, and 0.5 parts of egg yolk liquid; The preparation method of the tongcao fruit pulp is as follows: washing and peeling the tongcao fruit, separating the pulp and seeds, crushing the seeds, passing through a 60-mesh sieve, mixing the seeds with the pulp, adding milk and beating the pulp, wherein the mass ratio of the pulp to the milk is 1:0.1, and obtaining the tongcao fruit pulp; The oil is prepared as follows: peanut oil, inositol and fucoidan are weighed respectively in a mass ratio of 1:0.02:0.01, and the peanut oil is added with inositol and fucoidan, and the mixture is evenly mixed to obtain the oil.

[0024] The method for making the sesame mooncake comprises the following steps: (1) Weigh the raw materials according to the weight proportions, mix the low-gluten flour, oil, tongcao fruit pulp, invert sugar syrup, and lye water evenly, and knead into a smooth dough. Cover the prepared dough with plastic wrap and let it rise for 1 hour. Divide the dough into pieces of equal size and roll them out to obtain mooncake wrappers. (2) Cook the red beans and beat them into red bean paste for later use. Then, fry the black sesame seeds until fragrant and beat them into sesame powder. Then, mix the sesame powder, red bean paste and peanut oil in a mass ratio of 1:1:0.25, stir-fry over low heat until slightly dry, add white sugar (the mass ratio of white sugar to sesame powder is 1:0.15), continue to stir-fry over low heat for 5 minutes, roll into a ball, wrap the filling with the mooncake skin in a mass ratio of 1:2.75, press into shape, and obtain a semi-finished mooncake. After spraying with water, put it in the oven for the first baking. Set the upper fire temperature of the oven to 180℃ and the lower fire temperature to 160℃ and bake for 10 minutes. Then, brush the surface of the mooncake with egg yolk liquid and sprinkle with black sesame seeds. Bake it for the second baking. Set the upper fire temperature of the oven to 180℃ and the lower fire temperature to 160℃ and bake for 6 minutes to obtain a sesame mooncake.

[0025] Example 3 A sesame mooncake, comprising a mooncake wrapper and a filling, wherein the mooncake wrapper is composed of the following raw materials in parts by weight: 30 parts of low-gluten flour, 7 parts of oil, 5 parts of tongcao fruit pulp, 15 parts of invert sugar syrup, 0.8 parts of lye water, 0.6 parts of black sesame seeds, and 1 part of egg yolk liquid; The preparation method of the tongcao fruit pulp is as follows: washing and peeling the tongcao fruit, separating the pulp and seeds, crushing the seeds, passing through an 80-mesh sieve, mixing the seeds with the pulp, adding milk and beating the pulp, wherein the mass ratio of the pulp to the milk is 1:0.1, to obtain the tongcao fruit pulp; The oil is prepared as follows: peanut oil, inositol and fucoidan are weighed respectively in a mass ratio of 1:0.05:0.03, and the peanut oil is added with inositol and fucoidan, and the mixture is evenly mixed to obtain the oil.

[0026] The method for making the sesame mooncake comprises the following steps: (1) Weigh the raw materials according to the weight proportions, mix the low-gluten flour, oil, tongcao fruit pulp, invert sugar syrup, and lye water evenly, and knead into a smooth dough. Cover the prepared dough with plastic wrap and let it rise for 2 hours. Divide the dough into pieces of equal size and roll them out to obtain mooncake wrappers. (2) Cook the red beans and beat them into red bean paste for later use. Then, fry the black sesame seeds until fragrant and beat them into sesame powder. Then, mix the sesame powder, red bean paste and peanut oil in a mass ratio of 1:1:0.25, stir-fry over low heat until slightly dry, add white sugar (the mass ratio of white sugar to sesame powder is 1:0.15), continue to stir-fry over low heat for 5 minutes, roll into a ball shape, wrap the filling with the mooncake skin in a mass ratio of 1:2.75, press into shape, and obtain a semi-finished mooncake. After spraying with water, put it in the oven for the first baking. Set the oven's upper fire temperature to 200℃ and the lower fire temperature to 170℃ and bake for 8 minutes. Then, brush the mooncake surface with egg yolk liquid and sprinkle with black sesame seeds. Then, bake it for the second baking. Set the oven's upper fire temperature to 200℃ and the lower fire temperature to 170℃ and bake for 4 minutes to obtain a sesame mooncake.

[0027] Comparative Example 1 This comparative example 1 is basically the same as Example 1, except that the addition of tongcao fruit pulp is omitted; the other contents are consistent with Example 1.

[0028] Comparative Example 2 Comparative Example 2 is basically the same as Example 1, except that in the preparation of the oil, the addition of inositol is omitted; the rest is consistent with Example 1.

[0029] Comparative Example 3 Comparative Example 3 is basically the same as Example 1, except that the addition of fucoidan is omitted during the preparation of the oil; the rest is consistent with Example 1.

[0030] Comparative Example 4 Comparative Example 4 is basically the same as Example 1, except that in the preparation of the oil, the addition of inositol and fucoidan is omitted; the rest remains the same as Example 1.

[0031] Experimental Example 1 (1) The mooncakes obtained in Examples 1-3 and Comparative Examples 1-4 were softened and used as test samples. They were cut into small cubes with a length, width and height of 3 cm each. The texture characteristics of the mooncakes were tested using a texture analyzer. The probe type used was P / 36R. The test conditions were: pre-test speed 2 mm / s, test speed 1 mm / s, post-test speed 1 mm / s, deformation 50%, dwell time 0.5 s, trigger force 5 g, and each group of samples was tested 5 times. The average value was taken as the test result and recorded in Table 1.

[0032] Table 1

[0033] The present invention characterizes the texture characteristics of mooncakes by hardness and elasticity. The indicators of hardness, elasticity, etc. of Examples 1-3 are all lower than those of Comparative Examples 1-4. After the tongcao fruit pulp is omitted in Comparative Example 1, the texture characteristics of the mooncake are not as good as those of Example 1, indicating that the addition of the tongcao fruit pulp of the present invention can effectively improve the texture characteristics of the mooncake crust, which is softer and less prone to collapse. Comparative Examples 2 and 3 respectively omit the addition of inositol and fucoidan, and the gel network structure is destroyed, resulting in a decrease in its oil holding capacity and an increase in hardness. This result shows that the use of a vegetable oil-inositol-fucoidan composite oil system to form a complete gel network structure can regulate the oil return process and improve the quality of the mooncake crust.

[0034] (2) Wrap the mooncake with three layers of filter paper and centrifuge at 2000 rpm for 10 min. The mass of the filter paper after removing the mooncake was weighed. The oil permeability was calculated according to the following formula: Oil permeability (%) = (m1-m2) / m3, where m1 is the mass of the filter paper after centrifugation, m2 is the initial mass of the filter paper, and m3 is the initial mass of the mooncake. The test results are shown in Table 2.

[0035] Table 2

[0036] The experimental results in Table 2 show that the oil permeation rates of Examples 1-3 were lower than those of Comparative Examples 1-4, maintaining a relatively stable level. Comparative Examples 2, 3, and 4 omitted the addition of inositol, fucoidan, and both inositol and fucoidan, respectively; the oil permeation rates of the mooncakes all showed varying degrees of change. The combination of inositol, fucoidan, and vegetable oil, due to their gel network structure and excellent film-forming properties, effectively controlled the oil return of the mooncake wrapper, thereby improving the quality of the mooncake wrapper.

[0037] (3) The acid value was determined by the cold solvent indicator titration method in accordance with GB5009.229-2016 "National Food Safety Standard - Determination of Acid Value in Foods". The test results are shown in Figure 1 .

[0038] The above test results show that the mooncakes of Examples 1-3 of the present invention have a longer shelf life than those of Comparative Examples 1-4, with the longest shelf life reaching 49 days, and a lower initial acid value. Comparative Examples 2-4, by changing the composition of the oil, result in an unstable gel system, making the vegetable oil more susceptible to rancidity, thereby shortening the storage life of the mooncakes.

[0039] Finally, it should be noted that the above embodiments are intended only to illustrate the technical solutions of the present invention and are not intended to limit the same. The basic principles and main features of the present invention have been described above using specific implementation schemes. Modifications or substitutions may be made based on the present invention, but such modifications or substitutions do not detract from the essence of the corresponding technical solutions from the scope of protection claimed by the present invention.

Claims

1. A sesame mooncake, characterized in that: The mooncake wrapper comprises a mooncake wrapper and a filling, wherein the mooncake wrapper is composed of the following raw materials in parts by weight: 20-30 parts of low-gluten flour, 3-7 parts of oil, 3-5 parts of tongcao fruit pulp, 10-15 parts of invert sugar syrup, 0.5-0.8 parts of soap water, 0.2-0.6 parts of sesame seeds, and 0.5-1 parts of egg yolk liquid; The preparation method of the tongcao fruit pulp is as follows: washing the tongcao fruit and peeling it, separating the pulp and seeds, crushing the seeds and mixing them with the pulp, adding milk and beating the pulp to obtain the tongcao fruit pulp.

2. A sesame mooncake according to claim 1, characterized in that: The mass ratio of the pulp to the milk is 1:(0.1-0.25).

3. The sesame mooncake according to claim 1, characterized in that: The preparation method of the oil is as follows: vegetable oil is added with inositol and fucoidan, and the mixture is evenly mixed to obtain the oil.

4. The sesame mooncake according to claim 1, characterized in that: The vegetable oil is peanut oil.

5. The sesame mooncake according to claim 1, characterized in that: The mass ratio of the vegetable oil, inositol and fucoidan is 1: (0.02-0.05): (0.01-0.03).

6. The method for making sesame mooncake according to any one of claims 1 to 5, characterized in that: The steps include: (1) Weigh the raw materials according to the weight proportions, mix the low-gluten flour, oil, tongcao fruit pulp, invert sugar syrup, and lye water evenly, knead into a smooth dough, let the dough rise, divide it into equal portions, and roll it out to obtain mooncake wrappers; (2) Wrap the filling in the mooncake skin and press it into shape to obtain a semi-finished mooncake. During the baking process, brush it with egg yolk liquid and sprinkle it with sesame seeds to obtain a sesame mooncake.

7. The method for making sesame mooncakes according to claim 6, characterized in that: In step (1), the proofing time is 1-2 hours.

8. The method for making sesame mooncakes according to claim 6, characterized in that: In step (2), the specific steps of the baking process are: spraying water on the semi-finished mooncakes after being pressed and formed, and then baking them for the first time; then brushing egg yolk liquid on the surface of the mooncakes, sprinkling sesame seeds on them, and baking them for the second time.

9. The method for making sesame mooncakes according to claim 8, characterized in that: The upper temperature of the first baking is 180-200° C., and the lower temperature is 160-170° C.; the upper temperature of the second baking is 180-200° C., and the lower temperature is 160-170° C.; the first baking time is 8-10 minutes; and the second baking time is 4-6 minutes.

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