Nut maigre moon cake and preparation method thereof

A manufacturing method and Wurensu technology are applied in the field of Wurensu moon cakes and their production to achieve the effects of moderate sweetness, highlighting the flavor of nuts, and retaining the characteristics of craftsmanship and organization

CN102754677AInactive Publication Date: 2012-10-31JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2012-10-31
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a nut maigre moon cake and a preparation method thereof, wherein the nut maigre moon cake comprises a cake skin and fillings, and the cake skin is coated outside the cake fillings, wherein the cake skin comprises the following components in percentage by weight: 47%-55% of flour, 32%-38% of fructo-oligose, 10%-16% of plant oil and 1.0%-1.5% of alkaline water. The fillings comprise the following components in percentage by weight: 15%-19% of fructo-oligose, 8.5%-11% of ripe glutinous rice powder, 8.5%-11% of water, 10%-14% of sesame seeds, 8.5%-11% of apricot kernel, 8.5%-11% of cashew kernel, 8.5%-11% of melon seeds, 8%-10% of olive kernel, and 6.5%-8.5% of plant oil. In the cake skin provided by the invention, the fructo-oligose is used for replacing the traditional granulated sugar so as to reduce the heat of the moon cake; and in the fillings, the pure plant oil is used for replacing the traditional animal oil so as to improve the unsaturated fatty acid content in the moon cake, so that not only can the technology and mouth feel of the Guangdong-type nut crisp moon cake be kept, but also more nutrition value and health protection function are given.
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Description

(1) Technical field:

[0001] The invention relates to a Wurensu moon cake and a preparation method thereof. (two) background technology:

[0002] Mooncakes have a long history, and the custom of "eating mooncakes in August and a half" prevailed in the Ming Dynasty and continues to this day. The traditional and common fillings of Wuren mooncakes contain high content of sucrose and animal fat, which makes people feel sweet and greasy and brings a lot of saturated fatty acids. For some special groups such as hyperlipidemia, high blood pressure, obesity, etc., they can only look at the moon (cake) and sigh. So far, there is no Wuren moon cake with a vegetarian concept and made with all vegetarian raw and auxiliary materials. (3) Contents of the invention:

[0003] In order to overcome the deficiencies of the prior art, the object of the present invention is to provide a Wuren moon cake made from vegetarian edible raw and auxiliary materials.

[0004] The present invention is ...

Examples

Embodiment

[0024] A kind of Wurensu moon cake, including cake skin and stuffing, the cake skin is covered with cake skin, wherein: the cake skin is composed of the following components by weight percentage: flour 100, fructooligosaccharide 70, vegetable oil 25, alkaline water 2.5; the filling is composed of the following components by weight percentage: 50 fructooligosaccharides, 33 cooked glutinous rice flour, 30 water, 35 sesame seeds, 30 almonds, 30 cashew kernels, 30 melon seeds, 26 terminal nuts, 23 vegetable oils, Konjac powder 0.5.

[0025] The vegetable oil mentioned above is one of peanut oil, rapeseed oil, sunflower oil, olive oil, high camellia oil or a mixed blend oil of any of them.

[0026] In the cake skin of the present invention, fructooligosaccharide is used to replace traditional granulated sugar to reduce the heat of moon cakes; pure vegetable oil is used to replace traditional animal oil in fillings to increase the content of unsaturated fatty acids in moon cakes, wh...