A high-protein, low-sugar Cantonese-style mooncake crust and its preparation method

Abstract

This invention discloses a high-protein, low-sugar Cantonese-style mooncake crust and its preparation method, belonging to the field of mooncake preparation. The invention provides a high-protein, low-sugar Cantonese-style mooncake crust, the crust components of which include: 30-40 kg of peanut meal powder, 60-70 kg of low-gluten wheat flour, 20-40 kg of sorbitol, 20-60 kg of invert sugar syrup, 15-35 kg of peanut oil, 1-3 kg of lye water, and 0-1 kg of konjac gum. This invention overcomes the biases of traditional technologies by adding 40% peanut meal powder to the flour, and simultaneously employing a flexible processing method—infrared microwave treatment of the peanut meal. The resulting peanut meal has more stable protein properties and better quality, further reducing the impact of gas production during mooncake baking that causes expansion. At the same time, the addition of sorbitol reduces the carbohydrate content of the crust and increases the protein content, making it more in line with nutritious and healthy dietary habits.

Description

Technical Field

[0001] This invention belongs to the field of mooncake preparation, specifically relating to a high-protein, low-sugar Cantonese-style mooncake crust and its preparation method. Background Technology

[0002] Traditional Cantonese mooncakes are high in sugar and oil, with a sugar content as high as 45% to 55% and an oil content of around 30%, resulting in a very high energy value. From a modern nutritional perspective, they are considered unhealthy foods. Peanut meal, on the other hand, is a low-fat, high-protein raw material that is abundant and inexpensive, with a protein content exceeding 48%. Replacing wheat flour with peanut meal in the mooncake crust not only extends the peanut industry chain but also reduces the carbohydrate content of the crust. Furthermore, partially replacing invert sugar syrup with liquid sugar alcohol further reduces the overall sugar and calorie content of the mooncake crust.

[0003] However, peanut meal has a high gluten protein content and poor quality, making it prone to retaining air in dough and causing it to expand and collapse during baking. Furthermore, replacing invert sugar syrup with liquid sugar alcohols can lead to cracking and poor plasticity in the mooncake crust due to the strong binding of sugar alcohols to water. A similar patent using peanut meal—201610947839.5 "Peanut Meal Bread"—has an excessively low peanut meal content, not exceeding 12%, resulting in low nutritional value. Therefore, a method is needed to increase the peanut meal content while simultaneously addressing the negative issues such as cracking in the mooncake crust. Summary of the Invention

[0004] Technical issues

[0005] This invention aims to solve the problems of poor workability of high-content peanut meal dough and the collapse of mooncake crusts, as well as the lack of plasticity and easy cracking of mooncake crusts after sugar alcohols are used to replace invert sugar syrup. This will improve the forming rate of peanut meal-reduced sugar mooncakes and prepare a mooncake with high protein content and low sugar content.

[0006] Technical content

[0007] This invention provides a high-protein, low-sugar Cantonese-style mooncake crust. The crust components, by weight, include 30-40 parts peanut meal powder, 60-70 parts low-gluten wheat flour, 20-40 parts sorbitol, 20-60 parts invert sugar syrup, 15-35 parts peanut oil, 1-3 parts lye water, and 0-1 parts konjac gum.

[0008] Furthermore, the peanut meal powder is a flexibly processed peanut meal powder.

[0009] Furthermore, the flexible processing procedure is as follows:

[0010] The peanuts are first microwaved, then physically pressed, and the resulting peanut meal is then crushed and passed through a 70-80 mesh sieve.

[0011] Furthermore, the microwave treatment is performed at 80–100°C for 5–8 minutes.

[0012] Furthermore, the physical pressing conditions are 50–70 MPa for 25–35 minutes.

[0013] This invention provides a method for making high-protein, low-sugar Cantonese-style mooncakes, comprising the following steps:

[0014] S1: Take sorbitol, invert sugar syrup, lye water and peanut oil and stir to obtain S1 mixture for later use;

[0015] S2: Mix low-gluten wheat flour, peanut meal powder, and konjac gum powder, add S1 mixture, stir into a dough, and let stand to obtain dough.

[0016] S3: Divide the dough and filling from S2;

[0017] S4: Filling, pressing, shaping, and plating;

[0018] S5: Prepare the egg wash for brushing the mooncakes. First, bake the mooncakes until the surface is light yellow. After cooling, brush them with the egg wash. Then bake them again to get the peanut meal reduced sugar mooncakes.

[0019] Furthermore, in step S1, the mass ratio of sorbitol to invert sugar syrup is 20–40:20–60.

[0020] Furthermore, in step S1, the mass ratio of lye water to invert sugar syrup is 1:25.

[0021] Furthermore, in step S1, the mass ratio of sorbitol to peanut oil is 20–40:15–35.

[0022] Furthermore, in step S2, the mass ratio of low-gluten wheat flour to peanut meal is 60-70:30-40.

[0023] Furthermore, in step S2, the mass ratio of low-gluten wheat flour to konjac gum powder is 60-70:0-1.

[0024] Furthermore, the peanut meal powder mentioned in step S2 is peanut meal powder that has undergone flexible processing.

[0025] Furthermore, the flexible processing procedure is as follows:

[0026] The peanuts are first microwaved, then physically pressed, and the resulting peanut meal is then crushed and passed through a 70-80 mesh sieve.

[0027] Furthermore, the microwave treatment is performed at 80–100°C for 5–8 minutes.

[0028] Furthermore, the physical pressing conditions are 50–70 MPa for 25–35 minutes.

[0029] Furthermore, in step S3, the dough is divided according to a ratio of dough to filling of 3:7.

[0030] Furthermore, in step S3, the filling is one of the following: hawthorn filling, oily red bean paste filling, or low-sugar pure white lotus seed paste filling.

[0031] Furthermore, in step S5, the egg mixture used to scald the mooncakes consists of 3 egg yolks and 1 whole egg.

[0032] Furthermore, the specific baking operation in step S5 is as follows:

[0033] First, bake at 180℃ top heat and 155℃ bottom heat for 10 minutes until the surface of the mooncake turns light yellow. After cooling for 3 minutes, brush with egg wash. Then bake at 180℃ top heat and 155℃ bottom heat for 10 minutes to obtain the peanut meal reduced sugar mooncake product.

[0034] The method provided by this invention is applied in the field of mooncake processing.

[0035] This invention provides a high-protein, low-sugar Cantonese-style mooncake prepared according to the above-described preparation method.

[0036] Beneficial effects

[0037] 1. This invention provides a method for preparing high-content peanut meal sugar-reduced mooncakes. The preparation method is simple and easy to industrialize.

[0038] 2. This technology overcomes the biases of traditional technology and makes a breakthrough by adding 40% peanut meal powder to the flour. At the same time, it adopts a flexible processing method—infrared microwave treatment of peanut meal. The resulting peanut meal has more stable protein properties and better quality, further reducing the impact of gas production during the baking of mooncakes that causes them to expand. Meanwhile, by adding sugar alcohols, the carbohydrate content of the crust is reduced and the protein content is increased, making it more in line with nutritious and healthy eating habits.

[0039] 3. Taking into account the production cycle, production efficiency and production cost, this invention achieves the optimal material ratio, number of times the liquid is added in stages and the settling time, which has strong guiding significance for production.

[0040] 4. Compared with traditional processes, this technology does not add enzyme preparations, antioxidants or other additives, and at the same time reduces the baking temperature, thus reducing production costs. Detailed Implementation

[0041] Source of raw materials

[0042] Peanut meal powder with flexible processing: Peanuts are first microwaved (90℃, 7min), then physically pressed (60MPa, 30min), and the resulting peanut meal is then crushed and passed through an 80-mesh sieve.

[0043] Peanut meal powder processed in ordinary way: Peanuts are roasted at 160℃ for 10 minutes, then pressed twice (55MPa, 30 minutes; 60MPa, 20 minutes), and the resulting peanut meal is then crushed and passed through an 80-mesh sieve.

[0044] Example 1

[0045] Raw material composition:

[0046] 40kg peanut meal powder, 60kg low-gluten wheat flour, 30kg sorbitol, 30kg invert sugar syrup, 20kg peanut oil, 1.2kg lye water (lye water is mainly used to neutralize the acid in invert sugar syrup, and its addition ratio is 1:25 with the amount of invert sugar syrup), and 1kg konjac gum.

[0047] The preparation steps and the amounts of each raw material used in the preparation are described above:

[0048] S1: Weigh out sorbitol, invert sugar syrup, and lye water in a quantitative manner, stir thoroughly, then add peanut oil and stir evenly at medium speed to obtain the S1 mixture for later use;

[0049] S2: Weigh low-gluten wheat flour, peanut meal powder, and konjac gum powder in a quantitative manner, mix them evenly, and add them to the S1 liquid in 2-3 batches. Mix for 2-5 minutes until a dough forms, and then let it stand at room temperature for about 1 hour.

[0050] S3: Divide the dough and filling from S2 into portions and weigh them according to a dough:filling ratio of 3:7.

[0051] S4: Filling, pressing, shaping, and plating;

[0052] S5: Baking. First, prepare the egg wash for brushing the mooncakes: 3 egg yolks and 1 whole egg, whisk, filter, and let stand for 20 minutes. Bake at 180℃ top heat and 155℃ bottom heat for 10 minutes until the surface of the mooncakes turns light yellow. Remove from the oven and let cool for 3 minutes before brushing with the egg wash. Then bake at 180℃ top heat and 155℃ bottom heat for 10 minutes to obtain the peanut meal reduced-sugar mooncakes.

[0053] Example 2

[0054] Raw material composition:

[0055] 40kg peanut meal powder, 60kg low-gluten wheat flour, 60kg invert sugar syrup, 20kg peanut oil, 2.4kg lye water.

[0056] The preparation steps and the amounts of each raw material used in the preparation are described above:

[0057] S1: Weigh out the invert sugar syrup and lye water in a quantitative manner, stir them thoroughly, then add peanut oil and stir evenly at medium speed to obtain the S1 mixture for later use;

[0058] S2: Weigh low-gluten wheat flour and peanut meal powder in a quantitative manner, mix them evenly, add them to S1 liquid in 2-3 portions, mix for 2-5 minutes until a dough forms, and let it stand at room temperature for about 1 hour.

[0059] S3: Divide the dough and filling from S2 into portions and weigh them according to a dough:filling ratio of 3:7.

[0060] S4: Filling, pressing, shaping, and plating;

[0061] S5: Baking. First, prepare the egg wash for brushing the mooncakes: 3 egg yolks and 1 whole egg, whisk them, filter, and let stand for 20 minutes. First, bake at 180℃ top heat and 155℃ bottom heat for 10 minutes until the surface of the mooncakes turns light yellow. Remove from the oven, cool for 3 minutes, and then brush with the egg wash. Then bake at 180℃ top heat and 155℃ bottom heat for 10 minutes to obtain the finished peanut meal mooncakes.

[0062] Compare with Example 1

[0063] Raw material composition:

[0064] 100kg low-gluten wheat flour, 65kg invert sugar syrup, 25kg peanut oil, 2.6kg lye water.

[0065] The preparation steps and the amounts of each raw material used in the preparation are described above:

[0066] S1: Weigh out the invert sugar syrup and lye water in a quantitative manner, stir them thoroughly, then add peanut oil and stir evenly at medium speed to obtain the S1 mixture for later use;

[0067] S2: Weigh the low-gluten wheat flour in a quantitative manner, mix it evenly, and add it to the S1 liquid in 2 to 3 portions. Mix for 2 to 5 minutes until it forms a dough, and then let it stand at room temperature for about 1 hour.

[0068] S3: Divide the dough and filling from S2 into portions and weigh them according to a dough:filling ratio of 3:7.

[0069] S4: Filling, pressing, shaping, and plating;

[0070] S5: Baking. First, prepare the egg wash for brushing the mooncakes: 3 egg yolks and 1 whole egg, whisk, strain, and let stand for 20 minutes. Bake at 200℃ top heat and 165℃ bottom heat for 10 minutes until the surface of the mooncakes turns light yellow. Remove from the oven and let cool for 3 minutes before brushing with the egg wash. Then bake at 200℃ top heat and 165℃ bottom heat for 10 minutes to obtain the finished mooncakes.

[0071] Compare with Example 2

[0072] Raw material composition:

[0073] 40kg of regular peanut meal powder, 60kg of low-gluten wheat flour, 60kg of invert sugar syrup, 20kg of peanut oil, and 2.4kg of lye water.

[0074] The preparation steps and the amounts of each raw material used in the preparation are described above:

[0075] S1: Weigh out the invert sugar syrup and lye water in a quantitative manner, stir them thoroughly, then add peanut oil and stir evenly at medium speed to obtain the S1 mixture for later use;

[0076] S2: Weigh low-gluten wheat flour and peanut meal powder in a quantitative manner, mix them evenly, add them to S1 liquid in 2-3 portions, mix for 2-5 minutes until a dough forms, and let it stand at room temperature for about 1 hour.

[0077] S3: Divide the dough and filling from S2 into portions and weigh them according to a dough:filling ratio of 3:7.

[0078] S4: Filling, pressing, shaping, and plating;

[0079] S5: Baking. First, prepare the egg wash for brushing the mooncakes: 3 egg yolks and 1 whole egg, whisk them, filter, and let stand for 20 minutes. First, bake at 180℃ top heat and 155℃ bottom heat for 10 minutes until the surface of the mooncakes turns light yellow. Remove from the oven, cool for 3 minutes, and then brush with the egg wash. Then bake at 180℃ top heat and 155℃ bottom heat for 10 minutes to obtain the finished peanut meal mooncakes.

[0080] Compare with Example 3

[0081] Raw material composition:

[0082] 50kg peanut meal powder, 50kg low-gluten wheat flour, 60kg invert sugar syrup, 20kg peanut oil, 2.4kg lye water.

[0083] The preparation steps and the amounts of each raw material used in the preparation are described above:

[0084] S1: Weigh out the invert sugar syrup and lye water in a quantitative manner, stir them thoroughly, then add peanut oil and stir evenly at medium speed to obtain the S1 mixture for later use;

[0085] S2: Weigh low-gluten wheat flour and peanut meal powder in a quantitative manner, mix them evenly, and add them to the S1 liquid in 2 to 3 portions. Mix for 2 to 5 minutes until a dough forms, and then let it stand at room temperature for about 1 hour.

[0086] S3: Divide the dough and filling from S2 into portions and weigh them according to a dough:filling ratio of 3:7.

[0087] S4: Filling, pressing, shaping, and plating;

[0088] S5: Baking. First, prepare the egg wash for brushing the mooncakes: 3 egg yolks and 1 whole egg, whisk them, filter, and let stand for 20 minutes. First, bake at 180℃ top heat and 155℃ bottom heat for 10 minutes until the surface of the mooncakes turns light yellow. Remove from the oven, cool for 3 minutes, and then brush with the egg wash. Then bake at 180℃ top heat and 155℃ bottom heat for 10 minutes to obtain the finished peanut meal mooncakes.

[0089] Compare with Example 4

[0090] Raw material composition:

[0091] 40kg peanut meal powder, 60kg low-gluten wheat flour, 60kg sorbitol, 20kg peanut oil, 1.2kg lye water, 1kg konjac gum.

[0092] The preparation steps and the amounts of each raw material used in the preparation are described above:

[0093] S1: Weigh out sorbitol and lye water in a quantitative manner, stir thoroughly, then add peanut oil and stir evenly at medium speed to obtain the S1 mixture for later use;

[0094] S2: Weigh low-gluten wheat flour, peanut meal powder and konjac gum in a quantitative manner, mix them evenly, add them to S1 liquid in 2 to 3 portions, mix for 2 to 5 minutes until a dough is formed, and let it stand at room temperature for about 1 hour.

[0095] S3: Divide the dough and filling from S2 into portions and weigh them according to a dough:filling ratio of 3:7.

[0096] S4: Filling, pressing, shaping, and plating;

[0097] S5: Baking. First, prepare the egg wash for brushing the mooncakes: 3 egg yolks and 1 whole egg, whisk, filter, and let stand for 20 minutes. Bake at 180℃ top heat and 155℃ bottom heat for 8 minutes until the surface of the mooncakes turns light yellow. Remove from the oven and let cool for 3 minutes before brushing with the egg wash. Then bake at 180℃ top heat and 155℃ bottom heat for 8 minutes to obtain the peanut meal reduced sugar mooncakes.

[0098] Compare with Example 5

[0099] Raw material composition:

[0100] 40kg peanut meal powder, 60kg low-gluten wheat flour, 30kg sorbitol, 30kg invert sugar syrup, 20kg peanut oil, 1.2kg lye water.

[0101] The preparation steps and the amounts of each raw material used in the preparation are described above:

[0102] S1: Weigh out sorbitol, invert sugar syrup, and lye water in a quantitative manner, stir thoroughly, then add peanut oil and stir evenly at medium speed to obtain the S1 mixture for later use;

[0103] S2: Weigh low-gluten wheat flour and peanut meal powder in a quantitative manner, mix them evenly, and add them to S1 liquid in 2-3 batches. Mix for 2-5 minutes until a dough forms, and then let it stand at room temperature for about 1 hour.

[0104] S3: Divide the dough and filling from S2 into portions and weigh them according to a dough:filling ratio of 3:7.

[0105] S4: Filling, pressing, shaping, and plating;

[0106] S5: Baking. First, prepare the egg wash for brushing the mooncakes: 3 egg yolks and 1 whole egg, whisk, filter, and let stand for 20 minutes. Bake at 180℃ top heat and 155℃ bottom heat for 10 minutes until the surface of the mooncakes turns light yellow. Remove from the oven and let cool for 3 minutes before brushing with the egg wash. Then bake at 180℃ top heat and 155℃ bottom heat for 10 minutes to obtain the peanut meal reduced-sugar mooncakes.

[0107] Experimental data

[0108] The amounts of each raw material used in Examples 1-2 and Comparative Examples 1-5 of this invention are shown in Table 1 below.

[0109] Table 1. Amounts of each raw material used in the examples and comparative examples.

[0110]

[0111] 1. Mooncake diameter and height

[0112] Cool the mooncakes at room temperature for 2 hours, and then measure their length and height with a ruler (the mold used has a diameter of 55 mm).

[0113] Table 2. Measurement data of mooncake diameter and height.

[0114]

[0115]

[0116] As shown in Table 2, after adding appropriately processed peanut meal powder, the mooncakes in the examples showed less difference in diameter and height compared to ordinary commercially available mooncakes in Control Example 1. They did not exhibit excessive expansion or collapse after baking. This is because the protein properties of the processed peanut meal powder are more stable. In contrast, Control Example 2, due to the addition of ordinary processed peanut meal powder, suffered severe spatial structure damage to the protein during processing. This led to excessive gas production during baking, resulting in leakage and collapse, thus reducing height and increasing diameter. As seen in Control Example 3, even with a peanut meal content exceeding 40%, the mooncakes still exhibited significant expansion during baking.

[0117] 2. Mooncake texture

[0118] The mooncakes were sealed and packaged, and left to rest for 3 days to allow the oil to seep back into the container before testing. Experimental parameters were set as follows: probe model P / 36, pre-test velocity 1.0 mm / s, test velocity 3.0 mm / s, post-test velocity 3.0 mm / s, deformation 50%, sensing force 5g, and interval between two compressions 5s.

[0119] Table 3. Texture Measurement Data of Mooncakes

[0120] hardness elasticity Chewability Adhesion cohesion responsive Example 1 4745.81±78.32 0.526±0.031 451.62±41.32 487.65±12.32 0.145±0.088 1.322±0.121 Example 2 4645.72±84.38 0.451±0.012 234.49±33.33 453.62±25.89 0.099±0.056 1.436±0.352 Compare with Example 1 4530.47±64.65 0.439±0.055 243.32±17.56 367.24±19.51 0.091±0.078 1.527±0.424 Compare with Example 2 6354.32±77.34 0.743±0.101 664.53±64.18 696.34±32.51 0.162±0.111 1.660±0.532 Compare with Example 3 5632.14±66.26 0.651±0.099 603.77±58.45 616.71±28.87 0.133±0.089 1.601±0.444 Compare with Example 4 7523.49±87.12 0.875±0.072 778.25±43.33 841.49±47.22 0.186±0.123 1.759±0.456 Compare with Example 5 7143.65±91.65 0.819±0.059 743.11±74.34 767.24±29.17 0.191±0.99 1.697±0.623

[0121] The edible quality and texture data of mooncakes are negatively correlated with hardness and elasticity. As shown in Table 3, Examples 1 and 2 have good texture data values. Compared with the ordinary commercially available mooncake of Control Example 1, their hardness and elasticity are slightly increased, indicating that the difference in texture is small. However, Control Example 2, due to the addition of ordinary processed peanut meal powder, caused the dough to expand, accelerating the loss of moisture from the mooncake crust, resulting in a high hardness value, but low cohesiveness, adhesiveness, and cohesiveness values. Control Group 3, due to the excessive amount of peanut meal added, also showed a corresponding increase in the hardness and chewiness of its mooncake. In Comparative Example 4, sorbitol was used to completely replace the invert sugar syrup. Because sorbitol has a lower viscosity, the resulting dough was less sticky. At the same time, sorbitol has a better adsorption effect on water, competing with the water molecules between starch granules, which is not conducive to starch gelatinization, resulting in an increase in the hardness of the mooncake. In Comparative Example 1, konjac gum was added while partially replacing the invert sugar syrup with sorbitol. This not only increased the plasticity and elasticity of the crust, but also allowed the konjac gum to combine with the starch and compete with sorbitol for water molecules, which was more conducive to starch gelatinization and reduced the hardness of the mooncake.

[0122] 3. Sensory rating of mooncakes

[0123] Referring to GB / T 19855-2015 "Mooncakes", and based on the multi-faceted texture analysis method in sensory evaluation, detailed sensory scoring rules for mooncakes were formulated, as shown in Table 4. Mooncakes with different ingredient ratios were numbered, randomly placed, and the sensory evaluation team members were asked to observe, taste, and score them one by one.

[0124] Table 4. Sensory Evaluation Rules for Mooncakes

[0125]

[0126]

[0127] Table 5 Sensory Evaluation Results of Mooncakes

[0128] Color form Oiliness hardness Flavor Overall taste Example 1 8.11±1.15 8.05±0.53 7.84±0.92 7.89±1.06 8.34±0.54 7.64±0.84 Example 2 8.23±1.03 8.50±0.68 7.90±0.67 8.56±1.05 8.65±0.71 7.78±0.53 Compare with Example 1 7.99±0.77 8.80±0.93 8.00±0.43 8.89±1.15 6.38±0.14 8.05±0.45 Compare with Example 2 8.01±1.10 2.91±1.05 6.25±0.87 5.45±1.07 7.22±1.34 5.80±0.85 Compare with Example 3 8.39±0.82 4.23±1.11 7.78±0.53 6.51±1.33 8.22±0.91 6.14±0.67 Compare with Example 4 3.88±0.98 3.33±0.87 5.78±0.35 3.45±1.12 7.45±0.55 4.90±0.58 Compare with Example 5 6.04±1.01 4.86±0.66 6.93±0.54 4.75±0.98 7.22±0.74 5.45±0.96

[0129] As shown in Table 5, Examples 1 and 2 have better sensory scores. Compared with the control example, the ordinary commercially available mooncakes have slightly lower scores in shape, hardness, and overall taste, but better scores in color and flavor. This is because the addition of peanut meal with a flexible processing technology improves the flavor of the mooncakes. Compared with Example 2, Control Group 2, due to the addition of ordinary peanut meal powder, has a collapsed crust, blurred surface patterns, and a lower shape score. Its peanut meal powder has poor color and flavor, resulting in lower flavor, color, and overall taste in its finished mooncakes. Control Group 3, due to the excessive amount of peanut meal powder added, has a crust that is severely expanded, has blurred surface patterns, and a lower shape score, but the higher amount of peanut meal powder added results in higher color and flavor scores. The crust of Control Example 4, which uses sorbitol, cracks, and sorbitol is not easy to color, resulting in lower color, shape, and hardness. The crust of Control Group 5, which does not add konjac gum, has poor plasticity, is prone to dehydration and cracking, and has a harder texture. Example 1: The low-sugar peanut meal mooncakes scored well, with almost no difference from ordinary commercially available mooncakes. In fact, they scored higher in color and flavor, and had high overall acceptance. At the same time, the amount of sugar and oil used was reduced, which is more in line with health requirements.

[0130] In summary, the protein-rich peanut meal low-sugar mooncake of the present invention has a natural color, clear texture, smooth and non-greasy taste, sweet and delicious flavor, and a long-lasting taste, meeting the needs of the general public.

[0131] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent structural or procedural transformations made using the content of the present invention specification, or direct or indirect applications in other related technical fields, are similarly included within the patent protection scope of the present invention.

Claims

1. A high-protein, low-sugar Cantonese-style mooncake crust, characterized in that, The crust components, by weight, include 30-40 parts peanut meal powder, 60-70 parts low-gluten wheat flour, 20-40 parts sorbitol, 20-60 parts invert sugar syrup, 15-35 parts peanut oil, 1-3 parts lye water, and 0-1 parts konjac gum. The peanut meal powder is a flexibly processed peanut meal powder, and the flexible processing process is as follows: The peanuts are first microwave-treated, then physically pressed, and the resulting peanut meal is then crushed and passed through a 70-80 mesh sieve. The microwave treatment is carried out at 80-100℃ for 5-8 minutes, and the physical pressing is carried out at 50-70MPa for 25-35 minutes.

2. A method for producing high-protein, low-sugar Cantonese-style mooncakes, characterized in that, Includes the following steps: S1: Weigh the crust components according to claim 1, and stir sorbitol, invert sugar syrup, lye water and peanut oil to obtain mixture S1 for later use; S2: Mix low-gluten wheat flour, peanut meal powder and konjac gum powder, add S1 mixture, stir into a dough and let stand to obtain dough, the dough is the high-protein low-sugar Cantonese mooncake crust in claim 1. S3: Divide the dough and filling from S2; S4: Filling, pressing, shaping, and plating; S5: Prepare the egg wash for brushing the mooncakes. First, bake the mooncakes until the surface is light yellow. After cooling, brush them with the egg wash. Then bake them again to get the peanut meal reduced sugar mooncakes.

3. The method according to claim 2, characterized in that, In step S3, the filling can be one of the following: hawthorn filling, oily red bean paste filling, or low-sugar pure white lotus seed paste filling.

4. The application of the method according to any one of claims 2 to 3 in the field of mooncake processing.

Images