Making method and process of sugar-free moon cake

Abstract

The invention relates to a sugar-free mooncake making method and a sugar-free mooncake making process, which are characterized in that sugar-free mooncakes suitable for people who need to control sugar intake and diabetics to eat are taken as an entry point, a series of innovative reforms are completed in the process and formula according to the requirements of products, and healthy and delicious sugar-free mooncakes are produced. The sugar-free moon cake comprises the following raw materials: flour, vegetable oil, maltitol, water, sugar-free stuffing and a proper amount of food additives. The sugar alcohol replaces traditional cane sugar, the stuffing is subjected to special treatment to reach the sugar-free standard, and it is ensured that all the raw materials meet the food safety standard and are kept fresh. The whole mooncake has sweetness but does not cause obvious increase of blood sugar level, and meanwhile, the sweet taste and texture of traditional mooncakes can be kept. According to the sugar-free moon cake, the formula scheme of the wrapper material ratio is strict and scientific, the production process is unique, the whole process can be digitally controlled, the consistency of products is guaranteed, and the production efficiency is improved.

Description

TECHNICAL FIELD

[0001] The present invention belongs to the field of food technology, specifically relates to a sugar-free moon cake suitable for diabetics and other groups of people who need to control sugar intake. BACKGROUND

[0002] Moon cake, as a representative food of the Mid-Autumn Festival, a traditional Chinese festival, has a history of thousands of years. The traditional moon cake making process has been passed down through generations and developed into a unique taste and flavor. However, with the progress of modern technology and the increasing concern of consumers for healthy diet, the traditional moon cake making technology has gradually faced challenges. In order to meet the needs of modern consumers, the technology of sugar-free moon cake has emerged, which is closely related to the integration of modern food technology and healthy diet concept.

[0003] Currently, the technology of sugar-free moon cake has made some progress. Using sugar-free raw materials, combined with modern food technology, a variety of sugar-free moon cakes with different tastes and flavors have been developed. These sugar-free moon cakes not only meet the eating needs of people with diabetes and other special groups, but also provide more choices for consumers who pursue healthy diet. However, there are still some problems and challenges in the existing technology, such as poor taste, insufficient nutritional value, and excessive sugar content in moon cake, which need to be further improved and perfected. SUMMARY

[0004] In view of the above problems, the technical solution of the present invention mainly focuses on the design and optimization of the process of making sugar-free moon cake, especially in the selection of sweeteners, the proportioning of ingredients, and the process of making technology. By using maltitol and other sugar-free sweeteners, combined with egg yolks, beans, nuts and other nutrient-rich ingredients, we successfully retain the traditional flavor and taste of moon cake while greatly reducing the sugar content and calories of moon cake.

[0005] In the selection of sweeteners, we have conducted many experiments and screenings, and finally determined maltitol as the main source of sweetness. Maltitol not only has moderate sweetness, but also has good stability and is not easily absorbed by the human body, which can effectively reduce the sugar content and calories of moon cake. In addition, we also add other natural sweeteners according to the taste requirements of moon cake to adjust the sweetness of moon cake.

[0006] In the proportioning of ingredients, we pay attention to the balance of nutrition and the coordination of taste. Through reasonable proportioning, we successfully integrate healthy ingredients such as egg yolks, beans, nuts and other healthy ingredients into the moon cake filling, not only improving the nutritional value of moon cake, but also making the taste of moon cake more diverse.

[0007] In the process of production, we adopt advanced processing technology and equipment to ensure the production process of moon cake more fine and efficient. From the pretreatment of raw materials to the molding and baking of moon cake, every link is strictly controlled and managed to ensure the quality and taste of moon cake to the best state.

[0008] Through the implementation of the technical solutions of the present application, we successfully developed sugar-free, healthy and delicious sugar-free moon cakes. This product not only meets the needs of consumers for healthy diet, but also retains the traditional flavor and taste of moon cake, which is deeply loved and praised by consumers. We believe that in the future market, this product will have broad application prospects and great development potential.

[0009] The present application adopts the following technical solutions: the production method and process of sugar-free moon cake are composed of 30% of crust and 70% of stuffing according to mass percentage. The raw material components include:

[0010] The crust is composed of the following raw materials in mass percentage: 5-25% of high-gluten flour, 15-45% of low-gluten flour, 10-22% of maltitol, 10-22% of compound sweetener, 8-10% of egg liquid, 8-20% of vegetable oil, 0.5-1% of lye, and 0.1-0.2% of potassium sorbate.

[0011] The sugar-free stuffing is composed of the following materials in mass percentage: 20-40% of nuts or beans, 8-30% of egg yolk, 20-40% of maltitol, and 0.5-12% of vegetable oil.

[0012] The compound sweetener of the present application is prepared by the following method: prepare materials in mass percentage: 40% sorbitol, 30% xylitol, 10% erythritol, 10% vegetable oil, 6% maltodextrin, 3% glycerol monostearate, and 1% xanthan gum. Preheat the vegetable oil to 70-80℃, first add glycerol monostearate to the preheated vegetable oil, stir for 5-10 minutes, continue to add sorbitol and xylitol, heat and warm to 80℃-85℃, ensure that all ingredients are uniformly dissolved, then add erythritol, maltodextrin, and xanthan gum, continue to stir and heat for 5-15 minutes. After the mixture is cooled to room temperature, the compound sweetener is obtained. The vegetable oil is two or more of flaxseed oil, tea oil, sesame oil, sunflower seed oil, peanut oil, rapeseed oil, olive oil, and soybean oil.

[0013] The alkali water preparation method of the present application comprises the following steps: raw material preparation: preparing high-quality 35% citric acid, 35% malic acid as the main body of the acidity regulator; 10% carbonate, 10% phosphate, 5% antioxidant, 5% preservative; then preliminary mixing: put equal proportions of citric acid, malic acid, carbonate, phosphate, antioxidant and preservative into a mixer for preliminary mixing, the mixing time is 30-50 minutes, and the uniform dispersion of each component is ensured; the preliminarily mixed raw materials are added into a reaction kettle with equal weight of water, heated, the heating temperature is set between 80-90 DEG C, and the heating time is 20 minutes, and continuous stirring is required during the heating process to ensure uniform reaction; during the heating and stirring process, the organic acid in the raw material reacts with the buffer to generate a stable compound acidity regulator; impurities and insoluble substances in the reaction product are removed through filtration and precipitation process; and the alkali water is obtained after cooling to room temperature; the carbonate is one of potassium carbonate and sodium carbonate; and the phosphate is one of pyrophosphate, sodium tripolyphosphate and sodium dihydrogen phosphate.

[0014] The stuffing nut of the present application is one or more of pine nuts, walnuts, hazelnuts and melon seeds; and the beans are one or more of green beans, red beans and white kidney beans.

[0015] The sugar-free moon cake making method and process comprise the following steps:

[0016] I. Making moon cake skin

[0017] (1) accurately weighing various raw materials; according to the mass percentage: 5-25% high-gluten flour, 15-45% low-gluten flour, 10-22% maltitol, 10-22% compound sweetener, 8-10% egg liquid, 8-20% vegetable oil, 0.5-1% alkali water, 0.1-0.2% potassium sorbate;

[0018] The compound sweetener is prepared by the following method: preparing materials according to the mass percentage: 40% sorbitol, 30% xylitol, 10% erythritol, 10% vegetable oil, 6% maltodextrin, 3% glycerol monostearate and 1% xanthan gum; preheating the vegetable oil to 70-80 DEG C, first adding glycerol monostearate to the preheated vegetable oil; stirring for 5-10 minutes; continuing to add sorbitol and xylitol, heating and warming to 80-85 DEG C to ensure that all ingredients are uniformly dissolved, then adding erythritol, maltodextrin and xanthan gum, and continuing to stir and heat for 5-15 minutes; after the mixture is cooled to room temperature, the compound sweetener is obtained;

[0019] The vegetable oil is two or more of linseed oil, tea oil, sesame oil, sunflower seed oil, peanut oil, rapeseed oil, olive oil and soybean oil;

[0020] The preparation method of the alkaline water comprises the following steps: raw material preparation: preparing high-quality 35% citric acid, 35% malic acid as the main body of the acidity regulator; 10% carbonate, 10% phosphate, 5% antioxidant, 5% preservative; then preliminary mixing: put equal proportions of citric acid, malic acid, carbonate, phosphate, antioxidant and preservative into a mixer for preliminary mixing, the mixing time is 30-50 minutes, and it is ensured that the components are uniformly dispersed; the preliminarily mixed raw materials are added into a reaction kettle with equal weight of water, heated, the heating temperature is set to 80-90 DEG C, and the heating time is 20 minutes; during the heating and stirring process, the organic acid in the raw material reacts with the buffer to generate a stable compound acidity regulator; impurities and insoluble substances in the reaction product are removed through filtration and precipitation process; and the alkaline water is obtained after cooling to room temperature; the carbonate is one of potassium carbonate and sodium carbonate; and the phosphate is one of pyrophosphate, sodium tripolyphosphate and sodium dihydrogen phosphate;

[0021] (2) maltitol 10-22%, compound sweetener 10-22% are poured into a dough mixer, 0.5-1% of the alkaline water is added and fully stirred, then 8-20% of vegetable oil is slowly added under stirring, so that the vegetable oil is completely soaked, and a slurry is obtained;

[0022] (3) the slurry obtained in step (2) is poured into a mixer, 5-25% of high-gluten flour, 15-45% of low-gluten flour and 0.1-0.2% of potassium sorbate are slowly added under stirring; the mixture is stirred for 30-60 min, and then the stirring is immediately stopped after uniform stirring; and the mixture is placed for 1 hour before use;

[0023] II. Preparation of moon cake filling

[0024] According to the mass percentage, 8-30% of egg yolk is placed on a baking tray, and then is baked in a rotary oven at 80-120 DEG C for 30-40 min, and is turned over every 15-20 min; the baked egg yolk is taken out, cooled to room temperature, and then is put into a pot and crushed into 10-30 mesh particles or powder for standby; 30-50% of nuts or beans are treated, the beans are cleaned and soaked in cold water for 3-6 hours, the soaked beans are put into a pot, and enough clean water is added and boiled for 30-60 min until the beans are completely cooked; the cooked beans are taken out, drained and put into a pot for standby; the nuts are placed on a baking tray, and then are baked in a rotary oven at 120-150 DEG C for 10-15 min, and are taken out, cooled to room temperature, and then are put into a pot and crushed into 30-40 mesh particles or powder for standby; the crushed egg yolk, beans or nuts, 20-40% of maltitol and 0.5-12% of vegetable oil are sequentially added into a pot, and the filling is fried at 120-130 DEG C for 30-40 min, so that all the raw materials are fully mixed and uniformly heated, and a moon cake filling mixture is obtained;

[0025] The filling nuts are one or more of pine nuts, walnuts, hazelnuts, and melon seeds; the legumes are one or more of green beans, red beans, and white kidney beans;

[0026] III. Making sugar-free moon cakes

[0027] According to the ratio of 3:7 of the skin and filling, put into the pie machine to extrude and form, and place into the baking tray; put into the rotary oven, bake at 140-170℃ for 6-10 minutes, take out, evenly smear egg liquid on the surface of the semi-finished moon cake for 4 times, continue to put back into the rotary oven, bake at 150-180℃ for 6-10 minutes, take out, and place in the room to cool, to obtain the sugar-free moon cake. DETAILED DESCRIPTION

[0028] In order to further illustrate the purpose, technical scheme and advantages of the present application, we will make a detailed description of the specific implementation scheme of the sugar-free moon cake making technology and process optimization. The examples shown here are only one possible way of implementing the present application, but not the only way. According to the core idea of the present application, those skilled in the art can deduce a variety of similar implementation ways without creative labor, which are considered to be within the scope of protection of the present application.

[0029] Example 1

[0030] The present embodiment provides a method and process for making sugar-free moon cakes:

[0031] I. Making moon cake skin

[0032] Accurately weigh the various raw materials; according to the mass percentage: 5% high-gluten flour, 45% low-gluten flour, 22% maltitol, 8.9% compound sweetener, 8% egg liquid, 10% vegetable oil, 1% lye, 0.1% potassium sorbate;

[0033] The compound sweetener is prepared by the following method, and the materials are prepared according to the mass percentage: 40% sorbitol, 30% xylitol, 10% erythritol, 10% vegetable oil, 6% maltodextrin, 3% glyceryl monostearate, and 1% xanthan gum. Preheat the vegetable oil to 70℃, first add glyceryl monostearate to the preheated vegetable oil. Stir for 10 minutes; continue to add sorbitol, xylitol, heat and warm to 80℃ to ensure that all ingredients are uniformly dissolved, then add erythritol, maltodextrin, xanthan gum, and continue to stir and heat for 5 minutes; after the mixture is cooled to room temperature, the compound sweetener is obtained;

[0034] The vegetable oil is a mixture of linseed oil, sesame oil, sunflower seed oil, and peanut oil in a certain proportion.

[0035] The method for preparing the alkaline water comprises the following steps: raw material preparation: preparing 35% high-quality citric acid, 35% malic acid as the main body of the acidity regulator, 10% carbonate, 10% phosphate, 5% antioxidant, and 5% preservative; primary mixing: putting equal proportions of citric acid, malic acid, carbonate, phosphate, antioxidant, and preservative into a mixer for primary mixing, and the mixing time is 30 minutes, so as to ensure that the components are uniformly dispersed; adding the primary mixed raw materials into a reaction kettle with equal weight of water, heating, and setting the heating temperature at 80℃, and the heating time is 20 minutes; and continuously stirring during the heating process to ensure uniform reaction. During the heating and stirring process, the organic acid in the raw material reacts with the buffer to generate a stable compound acidity regulator. Impurities and insoluble substances in the reaction product are removed through filtration and precipitation process. The alkaline water is obtained after cooling to room temperature. The carbonate is potassium carbonate, and the phosphate is pyrophosphate.

[0036] (2) Put 22% maltitol and 8.9% compound sweetener into a dough mixer, add 1% alkaline water, and fully stir until uniform. Then, slowly add 10% vegetable oil under stirring until the vegetable oil is fully soaked, and a slurry is obtained;

[0037] (3) Pour the slurry obtained in step (2) into a mixer, and slowly add 5% high-gluten flour, 45% low-gluten flour, and 0.1% potassium sorbate under stirring. Mix and stir for 30 minutes, then stop stirring immediately, and stand for 1 hour before use;

[0038] II. Making moon cake filling

[0039] According to the mass percentage, put 20% egg yolk on a baking tray, put it into a rotary oven, and bake at 120℃ for 30 minutes, turn over every 15 minutes, take out and cool to room temperature, and put it into a pot to crush into 30-mesh powder for standby; Mix equal proportions of pine nuts, walnuts, and hazelnuts to a total of 40%, wash the white kidney beans, soak them in cold water for 6 hours, put the soaked white kidney beans into a pot, add enough clean water, and cook for 60 minutes until the white kidney beans are fully cooked, take out the cooked white kidney beans, drain the water, and put them into a pot for standby; Put the pine nuts, walnuts, and hazelnuts on a baking tray, put them into a rotary oven, and bake at 150℃ for 10 minutes, take them out and cool to room temperature, and put them into a pot to crush into 30-mesh powder for standby; Add the crushed egg yolk, pine nuts, walnuts, hazelnuts, and white kidney beans into the pot in sequence, add 38% maltitol and 2% vegetable oil, and stir-fry the filling at 130℃ for 40 minutes to ensure that all the raw materials are fully mixed and evenly heated, and the moon cake filling mixture is obtained.

[0040] III. Making sugar-free moon cake

[0041] According to the ratio of 3:7, put into the pie machine, extruded into shape, put into the oven, bake for 10 minutes at 150℃, take out and evenly smear egg liquid on the surface of the semi-finished moon cake for 4 times, continue to put back into the oven, bake for 6 minutes at 180℃, take out and cool in the room, get sugar-free moon cake.

[0042] Example 2

[0043] The present embodiment provides a method and process for making sugar-free moon cake:

[0044] I. Making moon cake skin

[0045] Accurately weigh the various raw materials; according to the mass percentage: high gluten flour 15%, low gluten flour 35%, maltitol 15%, compound sweetener 12.9%, egg liquid 8%, vegetable oil 13%, lye 1%, potassium sorbate 0.1%;

[0046] The compound sweetener is prepared by the following method, and the materials are prepared according to the mass percentage: 40% sorbitol, 30% xylitol, 10% erythritol, 10% vegetable oil, 6% maltodextrin, 3% glycerol monostearate, 1% xanthan gum. Preheat the vegetable oil to 80℃, first add glycerol monostearate to the preheated vegetable oil. Stir for 5 minutes; continue to add sorbitol, xylitol, heat and warm to 80℃, ensure that all ingredients are uniformly dissolved, then add erythritol, maltodextrin, xanthan gum, continue to stir and heat for 5 minutes; after the mixture is cooled to room temperature, the compound sweetener is obtained;

[0047] The vegetable oil is a mixture of linseed oil, sunflower seed oil, peanut oil, etc. in a certain proportion.

[0048] The preparation method of the lye includes the following steps: raw material preparation: prepare high-quality 35% citric acid, 35% malic acid as the main acidity regulator; 10% carbonate, 10% phosphate, 5% antioxidant, 5% preservative; preliminary mixing: put equal proportions of citric acid, malic acid, carbonate, phosphate, antioxidant and preservative into a mixer for preliminary mixing, the mixing time is 40 minutes, to ensure uniform dispersion of each component; add the same weight of water to the reaction kettle and heat, the heating temperature is set between 80℃, the heating time is 20 minutes, and continuous stirring is required during the heating process to ensure uniform reaction. During the heating and stirring process, the organic acid in the raw material reacts with the buffer to generate a stable compound acidity regulator. Impurities and insoluble substances in the reaction product are removed by filtration and precipitation process. Cool to room temperature to obtain lye. The carbonate is potassium carbonate; the phosphate is sodium tripolyphosphate.

[0049] (2) Put maltitol 15%, compound sweetener 12.9% into the dough mixer, add alkali water 1% and mix well, then slowly add vegetable oil 13% under stirring to make it fully soaked, and obtain slurry;

[0050] (3) Pour the slurry obtained in step (2) into the mixer, slowly add high-gluten flour 15%, low-gluten flour 35%, and potassium sorbate 0.1% under stirring. Mix and stir for 40 min, then stop stirring immediately, and stand for 1 h before use;

[0051] II. Preparation of moon cake filling

[0052] According to the mass percentage, put egg yolk 45% on the baking tray, put it into the rotary oven, and bake at 100℃ for 40 min, turn over every 20 min, take out and cool to room temperature, put it into the pot and crush into 20-mesh powder for standby; treat melon seeds 40%, wash the red beans, soak them in cold water for 5 h, put the soaked red beans into the pot, add enough water, and cook for 50 min until the white beans are fully cooked, take out the cooked red beans, drain the water and put them into the pot for standby; put the melon seeds on the baking tray, put them into the rotary oven, and bake at 120℃ for 15 min, take out and cool to room temperature, put them into the pot and crush into 20-mesh powder for standby; add the crushed egg yolk, melon seeds, red beans, maltitol 13%, and vegetable oil 2% into the pot in turn, stir-fry the filling at 130℃ for 30 min to ensure that all the ingredients are fully mixed and evenly heated, and obtain the moon cake filling mixture;

[0053] III. Preparation of sugar-free moon cake

[0054] According to the ratio of skin to filling 3:7, put it into the dough machine and extrude into shape, and put it into the baking tray; put it into the rotary oven and bake at 170℃ for 10 min, take it out, evenly smear egg liquid on the surface of the semi-finished moon cake for 4 times, put it back into the rotary oven, bake at 150℃ for 6 min, take it out and cool it in the room, and obtain the sugar-free moon cake.

[0055] Example 3

[0056] The present embodiment provides a method and process for preparing sugar-free moon cake:

[0057] I. Preparation of moon cake skin

[0058] Accurately weigh various raw materials; according to the mass percentage: high-gluten flour 20%, low-gluten flour 38%, maltitol 10%, compound sweetener 10.9%, egg liquid 10%, vegetable oil 10%, alkali water 1%, and potassium sorbate 0.1%;

[0059] The compound sweetener is prepared by the following method: prepare the materials in mass percentage: 40% sorbitol, 30% xylitol, 10% erythritol, 10% vegetable oil, 6% malt dextrin, 3% glycerol monostearate, and 1% xanthan gum. Preheat the vegetable oil and heat it to 80°C. First, add glycerol monostearate to the preheated vegetable oil. Stir for 10 minutes; continue to add sorbitol, xylitol, heat and warm to 80°C, and then add erythritol, malt dextrin, and xanthan gum after ensuring that all ingredients are uniformly dissolved. Continue to stir and heat for 10 minutes; after the mixture cools to room temperature, the compound sweetener is obtained.

[0060] The vegetable oil is a mixture of linseed oil, peanut oil, and olive oil in a certain proportion.

[0061] The preparation method of the alkaline water comprises the following steps: raw material preparation: prepare high-quality 35% citric acid, 35% malic acid as the main acidity regulator; 10% carbonate, 10% phosphate, 5% antioxidant, and 5% preservative; preliminary mixing: put equal proportions of citric acid, malic acid, carbonate, phosphate, antioxidant, and preservative into a mixer and mix preliminarily, the mixing time is 50 minutes to ensure uniform dispersion of each component; add the preliminarily mixed raw materials into a reaction kettle with equal weight of water and heat, the heating temperature is set between 80°C, and the heating time is 20 minutes, continuous stirring is required during heating to ensure uniform reaction. During the heating and stirring process, the organic acid in the raw material reacts with the buffer to generate a stable compound acidity regulator. Impurities and insoluble substances in the reaction product are removed by filtration and precipitation process. Cool to room temperature to obtain alkaline water. The carbonate is sodium carbonate; the phosphate is sodium dihydrogen phosphate mixed in equal proportions.

[0062] (2) Pour 10% maltitol and 10.9% compound sweetener into a dough mixer, add 1% alkaline water and mix well, then slowly add 10% vegetable oil under stirring until it is completely soaked to obtain a slurry;

[0063] (3) Pour the slurry obtained in step (2) into a mixer, slowly add 20% high-gluten flour, 38% low-gluten flour, and 0.1% potassium sorbate under stirring. Mix and stir for 60 minutes, then stop stirring immediately and let it stand for 1 hour before use;

[0064] II. Making mooncake filling

[0065] According to the mass percentage, 40% of egg yolk is placed on a baking tray, and is baked in a rotary oven at 120℃ for 40 minutes, and is turned over every 20 minutes, and is taken out and cooled to room temperature, and is placed in a pot and crushed into 20-mesh powder for standby; 40% of melon seeds are treated, and the green beans are cleaned and soaked in cold water for 5 hours, and the soaked green beans are placed in a pot, and enough clean water is added, and is boiled for 30 minutes until the white beans are fully cooked, and the cooked green beans are taken out and drained, and are placed in a pot for standby; the pine nuts, walnuts and hazelnuts are placed on a baking tray, and are baked in a rotary oven at 120℃ for 15 minutes, and are taken out and cooled to room temperature, and are placed in a pot and crushed into 20-mesh powder for standby; the crushed egg yolk, pine nuts, walnuts, hazelnuts, green beans and maltitol 13% and vegetable oil 2% are added in sequence in a pot, and the stuffing is fried at 130℃ for 40 minutes to ensure that all the raw materials are fully mixed and uniformly heated, and the stuffing mixture of moon cake is obtained;

[0066] III. Making sugar-free moon cake

[0067] According to the ratio of 3:7 of the skin and the stuffing, it is placed in a cake machine and extruded into a shape, and is placed in a baking tray; it is placed in a rotary oven and baked at 170℃ for 6 minutes, and is taken out and the surface of the semi-finished moon cake is evenly coated with egg liquid for 4 times back and forth, and is placed back in the rotary oven and baked at 180℃ for 8 minutes, and is taken out and cooled in the room, and the sugar-free moon cake is obtained.

[0068] The above is only a specific embodiment of the present application, but the protection scope of the present application is not limited thereto, and any skilled person in the art can easily think of changes or replacements within the technical range disclosed by the present application, which should be covered within the protection scope of the present application. Therefore, the protection scope of the present application should be subject to the protection scope of the claims.

Claims

1. A method and process for making sugar-free mooncakes, characterized in that, The sugar-free moon cake is composed of 70% cake skin and 30% stuffing by mass percentage, and comprises the following raw material components: The cake skin is composed of the following raw material components by mass percentage: 5-25% high-gluten flour, 15-45% low-gluten flour, 10-22% maltitol, 10-22% compound sweetener, 8-10% egg liquid, 8-20% vegetable oil, 0.5-1% alkali water, and 0.1-0.2% potassium sorbate. The sugar-free stuffing is composed of the following materials by mass percentage: 30-50% nuts or beans, 8-30% egg yolk, 20-40% maltitol, and 0.5-12% vegetable oil.

2. The sugar-free mooncake according to claim 1, wherein, The compound sweetener is prepared by the following method: preparing the materials in the following mass percentages: 40% sorbitol, 30% xylitol, 10% erythritol, 10% vegetable oil, 6% maltodextrin, 3% glycerol monostearate, and 1% xanthan gum; preheating the vegetable oil to 70-80°C, first adding the glycerol monostearate into the preheated vegetable oil; stirring for 5-10 minutes; continuing to add the sorbitol and xylitol, heating and increasing the temperature to 80-85°C to ensure that all the ingredients are uniformly dissolved, then adding the erythritol, maltodextrin, and xanthan gum, and continuing to stir and heat for 5-15 minutes; after the mixture is cooled to room temperature, the compound sweetener is obtained; the vegetable oil is two or more of flaxseed oil, tea oil, sesame oil, sunflower seed oil, peanut oil, rapeseed oil, olive oil, and soybean oil.

3. The sugar-free mooncake according to claim 1, wherein, The preparation method of the alkali water comprises the following steps: raw material preparation: preparing the acidity regulator mainly composed of 35% high-quality citric acid and 35% malic acid by mass percentage; 10% carbonate, 10% phosphate, 5% antioxidant, and 5% preservative; preliminary mixing: putting the citric acid, malic acid, carbonate, phosphate, antioxidant, and preservative in equal proportions into a mixer for preliminary mixing, and the mixing time is 30-50 minutes to ensure that the components are uniformly dispersed; adding the preliminarily mixed raw materials into a reaction kettle with equal weight of water, heating, setting the heating temperature at 80-90°C, and heating for 20 minutes, and continuously stirring during the heating process to ensure uniform reaction; during the heating and stirring process, the organic acid in the raw material reacts with the buffer to generate a stable compound acidity regulator; removing the impurities and insoluble substances in the reaction product by filtration and precipitation processes; cooling to room temperature to obtain the alkali water; the carbonate is one of potassium carbonate and sodium carbonate; the phosphate is one of pyrophosphate, sodium tripolyphosphate, and sodium dihydrogen phosphate.

4. The sugar-free moon cake according to claim 1, wherein, The nut in the stuffing is one or more of pine nuts, walnuts, hazelnuts, and melon seeds; the beans are one or more of green beans, red beans, and white kidney beans.

5. A sugar-free moon cake making method and process, comprising the following steps: I. Making moon cake skin (1) Accurately weighing various raw materials; the mass percentages are as follows: 5-25% high-gluten flour, 15-45% low-gluten flour, 10-22% maltitol, 10-22% compound sweetener, 8-10% egg liquid, 8-20% vegetable oil, 0.5-1% alkali water, and 0.1-0.2% potassium sorbate. The compound sweetener is prepared by the following method: preparing materials in mass percentage: 40% sorbitol, 30% xylitol, 10% erythritol, 10% vegetable oil, 6% malt dextrin, 3% glycerol monostearate, and 1% xanthan gum; preheating the vegetable oil and heating it to 70-80℃; first adding glycerol monostearate into the preheated vegetable oil; stirring for 5-10 minutes; continuing to add sorbitol and xylitol, heating and increasing the temperature to 80-85℃, and then adding erythritol, malt dextrin and xanthan gum after ensuring that all the ingredients are uniformly dissolved, and continuing to stir and heat for 5-15 minutes; and obtaining the compound sweetener after the mixture is cooled to room temperature; The vegetable oil is two or more of flaxseed oil, tea oil, sesame oil, sunflower seed oil, peanut oil, rapeseed oil, olive oil and soybean oil; The preparation method of the alkaline water comprises the following steps: preparing raw materials in mass percentage: 35% high-quality citric acid, 35% malic acid as the main body of the acidity regulator, 10% carbonate, 10% phosphate, 5% antioxidant and 5% preservative; preliminarily mixing: putting equal proportions of citric acid, malic acid, carbonate, phosphate, antioxidant and preservative into a mixer and preliminarily mixing for 30-50 minutes to ensure uniform dispersion of the components; adding the preliminarily mixed raw materials into a reaction kettle with equal weight of water and heating, with the heating temperature set at 80-90℃ and the heating time being 20 minutes, and continuously stirring during the heating process to ensure uniform reaction; during the heating and stirring process, the organic acid in the raw materials reacts with the buffer to generate a stable compound acidity regulator; removing impurities and insoluble substances in the reaction product by filtration and precipitation process; and cooling to room temperature to obtain the alkaline water; the carbonate is one of potassium carbonate and sodium carbonate; and the phosphate is one of pyrophosphate, sodium tripolyphosphate and sodium dihydrogen phosphate; (2) Pouring 10-22% maltitol and 10-22% compound sweetener into a dough mixer, adding 0.5-1% alkaline water and stirring uniformly, slowly adding 8-20% vegetable oil under stirring to make it completely soaked, and obtaining a slurry; (3) Pouring the slurry obtained in step (2) into a mixer, slowly adding 5-25% high-gluten flour, 15-45% low-gluten flour and 0.1-0.2% potassium sorbate under stirring, mixing and stirring for 30-60 minutes, stopping stirring immediately after uniform stirring, and standing for 1 hour before use; II. Making mooncake filling According to the mass percentage, 8-30% of egg yolk is placed on the baking tray, and is baked in the rotary oven at 80-120°C for 30-40 minutes, and is turned over every 15-20 minutes, and is taken out and cooled to room temperature, and is put into the pot and crushed into 10-30 mesh particles or powder for standby; 30-50% of nuts or beans are treated, the beans are cleaned and soaked in cold water for 3-6 hours, the soaked beans are put into the pot, enough clean water is added, and is boiled for 30-60 minutes until the beans are completely cooked, the cooked beans are taken out, drained and put into the pot for standby; the nuts are placed on the baking tray, put into the rotary oven, baked at 120-150°C for 10-15 minutes, taken out and cooled to room temperature, put into the pot and crushed into 30-40 mesh particles or powder for standby; the crushed egg yolk, beans or nuts, maltitol 20-40%, vegetable oil 0.5-12% are added into the pot in turn, and the stuffing is fried at 120-130°C for 30-40 minutes to ensure that all the raw materials are fully mixed and uniformly heated, and the stuffing mixture of moon cake is obtained; The stuffing nuts are one or more of pine nuts, walnuts, hazelnuts, and melon seeds; and the beans are one or more of green beans, red beans, and white kidney beans; III. Preparation of sugar-free moon cake According to the ratio of 3:7 of the skin and the stuffing, put into the cake machine and extruded into shape, and placed into the baking tray; put into the rotary oven and baked at 140-170°C for 6-10 minutes, take out and evenly smear the egg liquid on the surface of the semi-finished moon cake for 4 times, continue to put back into the rotary oven, bake at 150-180°C for 6-10 minutes, take out and cool in the room, and get the sugar-free moon cake.