A material for making mooncake crust that prevents cracking, bubbling, and oil seepage, and its application.

Abstract

This invention relates to a mooncake crust material that prevents cracking, bubbling, and oil seepage, comprising the following components: roasted white red bean paste, egg yolk liquid, maltose syrup, high-gluten flour, low-gluten flour, trehalose syrup, glycerin, maltitol solution, sodium octenyl succinate starch, and hydroxypropyl distarch phosphate. This invention creatively improves the water retention of the mooncake crust by adding trehalose syrup, glycerin, and maltitol solution, and effectively improves its extensibility and oil retention by adding sodium octenyl succinate starch and hydroxypropyl distarch phosphate, thus solving the problems of cracking, bubbling, and oil seepage in mooncake crusts, and has broad market prospects and benefits.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a material for making mooncake crust that prevents cracking, bubbling, and oil seepage, and its application. Background Technology

[0002] Momoyama mooncakes are a type of Japanese wagashi (traditional Japanese sweet). The crust is made from traditional Japanese golden momoyama pastry, giving it a unique flavor. Momoyama pastry originated in Momoyama, Japan, and is made with a secret blend of white bean paste, egg yolks, milk, cream, and other ingredients, resulting in a delicate texture renowned worldwide. Using momoyama pastry for mooncakes has changed the traditional practice of using wheat flour for the crust, allowing for a wider variety of colors and fillings in modern momoyama mooncakes.

[0003] However, most Taoshan mooncakes on the market currently suffer from poor extensibility, bubbling after baking, and excessive oil seepage. For example, when the center temperature exceeds 80℃ during baking, cracks appear on the sides of the crust. Furthermore, the thickener system in Taoshan mooncake crust is complex, typically composed of two or more thickeners in high proportions, leading to bubbling on the surface after baking. Additionally, Taoshan mooncakes have poor oil retention; after three days of storage, they begin to seep oil, and this rapid seepage can cause deformation and sticking during storage and transportation. When stored for more than six days, the surface continues to crack and bubble. These problems cannot be completely resolved, affecting the mooncake's appearance and resulting in a poor consumer experience.

[0004] Therefore, developing a mooncake crust that is resistant to cracking, bubbling, and oil seepage has broad market prospects and benefits. Summary of the Invention

[0005] In view of the shortcomings of the existing technology, the purpose of this invention is to provide a mooncake crust material that is resistant to cracking, bubbling, and oil seepage, and its application.

[0006] To achieve this objective, the present invention adopts the following technical solution:

[0007] In a first aspect, the present invention provides a mooncake crust making material that is crack-resistant, bubble-resistant, and oil-resistant. The mooncake crust making material includes the following components: roasted white bean paste, egg yolk liquid, malt syrup, high-gluten flour, low-gluten flour, trehalose syrup, glycerin, maltitol liquid, sodium octenyl succinate starch, and hydroxypropyl distarch phosphate.

[0008] This invention creatively discovers that adding trehalose syrup, glycerin, and maltitol solution to the ingredients for mooncake crust production can effectively improve the water retention of the mooncake crust, thereby improving the bubbling problem on the surface of the mooncake crust after baking. Furthermore, this invention creatively discovers that adding sodium octenyl succinate starch and hydroxypropyl distarch phosphate to the ingredients for mooncake crust production can effectively improve the extensibility and oil retention of the mooncake crust, solving the problems of cracking during baking and oil seepage during storage. Therefore, the mooncake crust production material of this invention has broad market prospects and market benefits.

[0009] The high-gluten flour refers to flour with a protein content of 11.5% or more; the low-gluten flour refers to flour with a water content of 13.8% or less and a crude protein content of 9.5% or less.

[0010] Preferably, the trehalose in the trehalose syrup accounts for 20-70% of the dry matter by weight, such as 20%, 25%, 30%, 40%, 50%, 60%, 70%, etc. Other specific values ​​within this range can be selected, and will not be elaborated here.

[0011] Preferably, both the high-gluten flour and the low-gluten flour are flours that have passed through a 30-50 mesh sieve (e.g., 30 mesh, 35 mesh, 40 mesh, 45 mesh, 50 mesh, etc.). Other specific values ​​within this range can be selected, and will not be elaborated here.

[0012] Preferably, the sodium octenyl succinate starch is pregelatinized sodium octenyl succinate starch.

[0013] Preferably, the mooncake crust making materials also include any one or a combination of at least two of pigments, coffee powder, cocoa powder, matcha powder, or fruit and vegetable powders.

[0014] Preferably, the mooncake crust ingredients, by weight, include the following components: 70-80 parts roasted white bean paste, 3-7 parts egg yolk liquid, 2-6 parts maltose syrup, 8-12 parts high-gluten flour, 3-7 parts low-gluten flour, 0.3-1.5 parts trehalose syrup, 0.1-0.8 parts glycerin, 0.1-0.8 parts maltitol liquid, 0.02-0.15 parts sodium octenyl succinate starch, and 0.02-0.15 parts hydroxypropyl distarch phosphate.

[0015] The weight portions of the roasted white bean paste can be 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, etc.

[0016] The weight percentage of the egg yolk liquid can be 3, 4, 5, 6, or 7 parts, etc.

[0017] The maltose syrup can be in the following weight proportions: 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, etc.

[0018] The weight percentage of the high-gluten flour can be 8, 9, 10, 11, 12, etc.

[0019] The weight percentage of the low-gluten flour can be 3, 4, 5, 6, or 7 parts, etc.

[0020] The weight parts of the trehalose syrup can be 0.3 parts, 0.4 parts, 0.5 parts, 0.7 parts, 1 part, 1.1 parts, 1.2 parts, 1.3 parts, 1.4 parts, 1.5 parts, etc.

[0021] The weight parts of the glycerol can be 0.1 parts, 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts, etc.

[0022] The weight percentages of the maltitol solution can be 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, etc.

[0023] The weight parts of the sodium octenyl succinate starch can be 0.02 parts, 0.03 parts, 0.05 parts, 0.07 parts, 0.1 parts, 0.11 parts, 0.12 parts, 0.13 parts, 0.14 parts, 0.15 parts, etc.

[0024] The weight parts of the hydroxypropyl distarch phosphate can be 0.02 parts, 0.03 parts, 0.05 parts, 0.07 parts, 0.1 parts, 0.11 parts, 0.12 parts, 0.13 parts, 0.14 parts, 0.15 parts, etc.

[0025] Other specific point values ​​within the above range can be selected, and will not be elaborated on here.

[0026] Preferably, the raw materials for preparing the roasted white bean paste include the following components: white kidney beans, sugar, water, cream, milk powder, malt syrup, edible salt, and thickener.

[0027] The sugar includes any one or a combination of at least two of the following: granulated sugar, trehalose, or galactooligosaccharides.

[0028] The addition of trehalose and galactooligosaccharides can reduce the total sugar and sweetness of baked white bean paste, better meeting the needs of modern consumers who prefer less sweetness. At the same time, this invention also creatively discovers that adding galactooligosaccharides and trehalose to baked white bean paste can effectively improve the viscosity and oil retention of baked white bean paste.

[0029] Preferably, the degree of polymerization of the galactooligosaccharide is 2-10, such as 2, 3, 4, 5, 6, 7, 8, etc. Other specific values ​​within this range can be selected, and will not be elaborated here.

[0030] Preferably, the raw materials for preparing the roasted white bean paste also include edible flavorings and / or preservatives.

[0031] Preferably, the thickener includes any one or a combination of at least two of xanthan gum, gelatin, and gum arabic.

[0032] When only xanthan gum is used as a thickener in baked white bean paste, the system is simple, the quality of the mooncakes is more stable during the shelf life, and the bubbling of the mooncake crust is effectively reduced.

[0033] Preferably, the raw materials for preparing the roasted white bean paste include the following components by weight: 30-45 parts white kidney beans, 22-46 parts sugar, 4-11 parts water, 5-12 parts butter, 3-10 parts milk powder, 2-9 parts malt syrup, 0.1-1.2 parts edible salt, and 0.01-0.1 parts thickener.

[0034] The weight percentages of the white kidney beans can be 30, 31, 32, 33, 34, 35, 37, 40, 42, or 45 parts, etc.

[0035] The sugar can be in parts by weight of 22, 24, 26, 30, 35, 40, 42, or 46 parts, etc.

[0036] The weight percentage of the water can be 4, 5, 7, 9, 10, 11, etc.

[0037] The weight percentage of the cream can be 5, 6, 8, 10, 11, or 12 parts, etc.

[0038] The milk powder can be in the following weight proportions: 3 parts, 4 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, etc.

[0039] The maltose syrup can be in the following weight proportions: 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, etc.

[0040] The weight percentage of the edible salt can be 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.1, or 1.2 parts.

[0041] The thickener can be present in parts by weight of 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, or 0.1 parts.

[0042] Other specific point values ​​within the above range can be selected, and will not be elaborated on here.

[0043] Preferably, the sugar comprises, by weight, 20-40 parts white granulated sugar, 1-3 parts trehalose, and 1-3 parts galactooligosaccharides.

[0044] The weight percentages of the white sugar can be 20, 22, 24, 26, 28, 30, 32, 34, 36, 38, or 40 parts, etc.

[0045] The weight percentages of the trehalose can be 1 part, 1.2 parts, 1.5 parts, 2 parts, 2.5 parts, 3 parts, etc.

[0046] The weight parts of the galactooligosaccharide can be 1 part, 1.2 parts, 1.5 parts, 2 parts, 2.5 parts, 3 parts, etc.

[0047] Other specific point values ​​within the above range can be selected, and will not be elaborated on here.

[0048] Preferably, the raw materials for preparing the roasted white bean paste, by weight, also include 0.01-0.1 parts of preservative and / or 0.01-0.06 parts of edible flavoring.

[0049] Preferably, the preservative is present in a weight ratio of 0.01-0.1 parts, such as 0.01 parts, 0.02 parts, 0.03 parts, 0.04 parts, 0.05 parts, 0.06 parts, 0.07 parts, 0.08 parts, 0.09 parts, 0.1 parts, etc.

[0050] Preferably, the edible flavoring is in the range of 0-0.06 parts by weight, and is not 0, for example, 0.01 parts, 0.02 parts, 0.03 parts, 0.04 parts, 0.05 parts, 0.06 parts, etc.

[0051] Other specific point values ​​within the above range can be selected, and will not be elaborated on here.

[0052] Preferably, the roasted white bean paste is prepared by a method comprising the following steps:

[0053] (1) Boil white kidney beans, grind them, peel them, wash them, press them to obtain raw white sand with a moisture content of 60-80%;

[0054] (2) Mix raw white bean paste, sugar, water and butter and stir-fry. When the soluble solids of the mixture reach 50-55%, mix with edible salt and milk powder and stir-fry until the soluble solids of the mixture reach 60-63%. Then mix with malt syrup at no less than 90% of the formula amount and continue to stir-fry. When the soluble solids of the mixture reach 67-68%, mix with thickener and the remaining malt syrup and continue to stir-fry until the soluble solids of the mixture reach 68-72% and the moisture reaches 18-26%. The stir-frying is then completed, and the roasted white bean paste is obtained.

[0055] The raw white sand with a moisture content of 60-80% can be 60%, 62%, 64%, 66%, 68%, 70%, 72%, 74%, 76%, 80%, etc.

[0056] The soluble solids content reaches 50-55%, and can be 50%, 51%, 52%, 53%, 51%, 55%, etc.

[0057] The soluble solids content reaches 60-63%, and can be 60%, 61%, 62%, 63%, etc.

[0058] The soluble solids content reaches 67-68%, which can be 67%, 67.5%, 68%, etc.

[0059] The soluble solids content reaches 68-72%, and can be 68%, 69%, 70%, 71%, 72%, etc.

[0060] The moisture content reaches 18-26%, and can be 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, etc.

[0061] Other specific point values ​​within the above range can be selected, and will not be elaborated on here.

[0062] Preferably, the grinding of beans in step (1) involves at least two colloid milling processes, such as two or three.

[0063] Preferably, the peeling process in step (1) is performed through a 70-90 mesh sieve, such as 70 mesh, 72 mesh, 74 mesh, 76 mesh, 78 mesh, 80 mesh, 82 mesh, 84 mesh, 86 mesh, 88 mesh, 90 mesh, etc.

[0064] Preferably, the sand washing in step (1) is carried out in no less than 3 stages, such as 3 stages, 4 stages, etc., each of which is independently passed through a 180-220 mesh sieve, such as 180 mesh, 185 mesh, 190 mesh, 195 mesh, 200 mesh, 210 mesh, 220 mesh, etc.

[0065] Preferably, the steam pressure for frying in step (2) is 0.1-0.2 MPa, for example, 0.1 MPa, 0.15 MPa, 0.2 MPa, etc.

[0066] Other specific point values ​​within the above range can be selected, and will not be elaborated on here.

[0067] Preferably, the flavoring and / or preservative are added simultaneously with the thickener in step (2).

[0068] Secondly, the present invention provides a mooncake crust, which is made from the mooncake crust making material described in the first aspect, and its preparation method includes the following steps:

[0069] After stirring the baked white bean paste, mix it with the egg yolk liquid, then mix it with malt syrup, trehalose syrup, maltitol liquid, and glycerin. Finally, mix it with high-gluten flour, low-gluten flour, sodium octenyl succinate starch, and hydroxypropyl distarch phosphate to obtain the crust.

[0070] This invention creatively discovers that in the preparation process of mooncake crust, the ingredients are not stir-fried, but only mixed and stirred. This effectively avoids secondary heating of the ingredients during the mooncake baking process, thereby preventing the cooked ingredients from losing their original emulsifying, extensible, sticky and stable properties during the mooncake baking process. This can significantly improve the problems of mooncake cracking, bubbling and oil seepage.

[0071] Preferably, each stirring step independently involves stirring for 60-90 s (e.g., 60 s, 62 s, 64 s, 66 s, 68 s, 70 s, 75 s, 80 s, 85 s, 90 s, etc.) at 20-40 r / min (e.g., 20 r / min, 22 r / min, 24 r / min, 26 r / min, 28 r / min, 30 r / min, 32 r / min, 34 r / min, 36 r / min, 38 r / min, 40 r / min, etc.), followed by stirring for 1-2 min (e.g., 1 minute) at 90-110 r / min (e.g., 90 r / min, 92 r / min, 94 r / min, 96 r / min, 98 r / min, 100 r / min, 102 r / min, 104 r / min, 106 r / min, 108 r / min, 110 r / min, etc.). (min, 1.5min, 2 min, etc.) Other specific point values ​​within the above range can be selected, which will not be elaborated here.

[0072] The low-speed stirring at 20-40 r / min is the mixing process, while the high-speed stirring at 90-110 r / min, with its high friction and gradual temperature increase, is the emulsification process. This increases the adhesion between the ingredients, ensuring that the mooncake crust has good expansion during baking and is less prone to cracking, while also increasing oil retention.

[0073] Preferably, the dough is refrigerated and relaxed for at least 4 hours after obtaining the dough, such as 4 hours, 4.5 hours, 5 hours, etc., and the dough temperature does not exceed 10°C (such as 10°C, 9°C, 8°C, etc.). Other specific values ​​within the above range can be selected, and will not be elaborated here.

[0074] Thirdly, the present invention provides a mooncake, the mooncake comprising the mooncake skin described in the second aspect and a mooncake filling wrapped in the mooncake skin.

[0075] Compared with the prior art, the present invention has the following beneficial effects:

[0076] This invention creatively discovers that adding trehalose syrup, glycerin, and maltitol solution to the ingredients for mooncake crust production can effectively improve the water retention of the mooncake crust, thereby improving the bubbling problem on the surface of the mooncake crust after baking. Furthermore, this invention creatively discovers that adding sodium octenyl succinate starch and hydroxypropyl distarch phosphate to the ingredients for mooncake crust production can effectively improve the extensibility and oil retention of the mooncake crust, solving the problem of cracking during baking and the problem of oil seepage during storage of baked mooncakes. Therefore, the mooncake crust production material of this invention has broad market prospects and market benefits. Detailed Implementation

[0077] To further illustrate the technical means and effects of the present invention, the following describes the technical solution of the present invention in conjunction with preferred embodiments of the present invention. However, the present invention is not limited to the scope of the embodiments.

[0078] Unless otherwise specified, the raw materials used in the following embodiments were purchased from conventional manufacturers in the art; unless otherwise specified, the preparation methods and techniques used are conventional methods and techniques in the art.

[0079] The maltose syrup used in the following examples was a product of type M40 purchased from Nantong Jiazhiwei Food Co., Ltd.; the maltitol liquid was a product of type 75% purchased from Luzhou Biotechnology Co., Ltd.; the high-gluten flour was a product of type 33 Japanese bread flour purchased from Fujiade Flour Co., Ltd.; the low-gluten flour was a product of type Jiade brand pastry flour purchased from Fujiade Flour Co., Ltd.; the sodium octenyl succinate starch was a product of type N Creamer 46 purchased from Yiruian Food Ingredients Co., Ltd.; and the hydroxypropyl distarch phosphate was a product of type H8 purchased from Nanhai Huahao Huafeng Starch Co., Ltd.

[0080] Preparation Example 1

[0081] This preparation example provides a baked white bean paste, prepared by the following method:

[0082] (1) Wash and boil 38 portions of white kidney beans, crush them through two colloid mills, peel them through an 80-mesh sieve, wash them through three 200-mesh sieves, and finally press them through a continuous filter press to obtain raw white sand with a moisture content of 70%.

[0083] (2) The raw white bean paste obtained in step (1) is added to a wok along with 29 parts white sugar, 3 parts trehalose, 2 parts galactooligosaccharides (degree of polymerization 8), 7 parts water, and 8 parts butter. The steam pressure is 0.15 MPa. When the soluble solids content of the mixture in the wok reaches 52%, 0.5 parts edible salt and 7 parts whole milk powder solution are added. When the soluble solids content of the mixture reaches 62%, 5.4 parts maltose syrup are added to the wok and the stir-frying continues. When the soluble solids content of the mixture in the wok reaches 67%, 0.06 parts xanthan gum and 0.6 parts maltose syrup are added to the wok again and the stir-frying continues until the soluble solids content of the mixture in the wok reaches 70% and the moisture content reaches 22%. The stir-frying is then complete, and roasted white bean paste is obtained.

[0084] Preparation Example 2

[0085] This preparation example provides a baked white bean paste, prepared by the following method:

[0086] (1) Wash and cook 30 portions of white kidney beans, crush them through two colloid mills, peel them through a 70-mesh sieve, wash them through three 180-mesh sieves, and finally press them through a continuous filter press to obtain raw white sand with a moisture content of 65%.

[0087] (2) The raw white bean paste obtained in step (1) is added to a wok along with 20 parts white sugar, 1 part trehalose, 1 part galactooligosaccharide (degree of polymerization 4), 4 parts water, and 5 parts butter. The steam pressure is 0.1 MPa. When the soluble solids content of the mixture in the wok reaches 50%, 0.1 parts salt and 3 parts whole milk powder solution are added. When the soluble solids content of the mixture reaches 60%, 2.7 parts maltose syrup are added to the wok and the stir-frying continues. When the soluble solids content of the mixture in the wok reaches 67%, 0.01 parts xanthan gum and 0.3 parts maltose syrup are added to the wok again and the stir-frying continues until the soluble solids content of the mixture in the wok reaches 68% and the moisture content reaches 26%. The stir-frying is then complete, and roasted white bean paste is obtained.

[0088] Preparation Example 3

[0089] This preparation example provides a baked white bean paste, prepared by the following method:

[0090] (1) Wash and boil 45 portions of white kidney beans, crush them through two colloid mills, peel them through a 90-mesh sieve, wash them through three 220-mesh sieves, and finally press them through a continuous filter press to obtain raw white sand with a moisture content of 75%.

[0091] (2) The raw white bean paste obtained in step (1) is added to a wok along with 40 parts white sugar, 3 parts trehalose, 3 parts galactooligosaccharides (degree of polymerization 10), 11 parts water, and 12 parts butter. The steam pressure is 0.2 MPa. When the soluble solids content of the mixture in the wok reaches 55%, 1 part salt and 10 parts whole milk powder solution are added. When the soluble solids content of the mixture reaches 63%, 8.1 parts maltose syrup are added to the wok and the stir-frying continues. When the soluble solids content of the mixture in the wok reaches 68%, 0.1 parts xanthan gum and 0.9 parts maltose syrup are added to the wok again and the stir-frying continues until the soluble solids content of the mixture in the wok reaches 72% and the moisture content reaches 18%. The stir-frying is then complete, and roasted white bean paste is obtained.

[0092] Preparation Example 4

[0093] This preparation example provides a baked white bean paste, which differs from Preparation Example 1 only in that no trehalose is added and its weight parts are allocated to galactooligosaccharides, while all other conditions remain unchanged.

[0094] Preparation Example 5

[0095] This preparation example provides a baked white bean paste, which differs from Preparation Example 1 only in that no galactooligosaccharides are added and their weight parts are allocated to trehalose, while all other conditions remain unchanged.

[0096] Example 1

[0097] This embodiment provides a mooncake crust, which is prepared by the following method: 75 parts of the baked white bean paste obtained in Preparation Example 1 are stirred at 30 r / min for 75 s, then stirred at 100 r / min for 1.5 min to break it up. 5 parts of egg yolk liquid are added and stirred at low speed for 75 s, then at high speed for 1.5 min to mix well. 4 parts of maltose syrup, 0.9 parts of trehalose syrup (trehalose accounts for 30% of the dry matter), 0.5 parts of maltitol liquid, and 0.4 parts of glycerol are added and stirred at low speed for 75 s, then at high speed for 1.5 min to mix well. Finally, 10 parts of high-gluten flour, 5 parts of low-gluten flour, 0.08 parts of sodium octenyl succinate starch, and 0.09 parts of hydroxypropyl distarch phosphate are added and stirred at low speed for 75 s, then at high speed for 1.5 min to mix well. The prepared crust is then refrigerated and relaxed for 4 h until the temperature drops to 10°C to obtain the mooncake crust.

[0098] Example 2

[0099] This embodiment provides a mooncake crust, which is prepared by the following method: 70 parts of the baked white bean paste obtained in Preparation Example 2 are stirred at 40 r / min for 60 s, then stirred at 110 r / min for 1 min to break it up. 3 parts of egg yolk liquid are added and stirred at low speed for 60 s, then at high speed for 1 min to mix well. 2 parts of maltose syrup, 0.3 parts of trehalose syrup (trehalose accounts for 20% of the dry matter), 0.1 parts of maltitol liquid, and 0.1 parts of glycerol are added and stirred at low speed for 60 s, then at high speed for 1 min to mix well. Finally, 8 parts of high-gluten flour, 3 parts of low-gluten flour, 0.02 parts of sodium octenyl succinate starch, and 0.02 parts of hydroxypropyl distarch phosphate are added and stirred at low speed for 60 s, then at high speed for 1 min to mix well. The prepared crust is then refrigerated and relaxed for 4.5 h until the temperature drops to 9°C to obtain the mooncake crust.

[0100] Example 3

[0101] This embodiment provides a mooncake crust, which is prepared by the following method: 80 parts of the baked white bean paste obtained in Preparation Example 3 are stirred at 20 r / min for 90 s, then stirred at 90 r / min for 2 min to break it up. 7 parts of egg yolk liquid are added and stirred at low speed for 90 s, then at high speed for 2 min to mix well. 6 parts of maltose syrup, 1.5 parts of trehalose syrup (trehalose accounts for 50% of the dry matter), 0.8 parts of maltitol liquid, and 0.8 parts of glycerol are added and stirred at low speed for 90 s, then at high speed for 2 min to mix well. Finally, 12 parts of high-gluten flour, 7 parts of low-gluten flour, 0.15 parts of sodium octenyl succinate starch, and 0.15 parts of hydroxypropyl distarch phosphate are added and stirred at low speed for 90 s, then at high speed for 2 min to mix well. The prepared crust is then refrigerated and relaxed for 5 h until the temperature drops to 10°C to obtain the mooncake crust.

[0102] Example 4

[0103] This embodiment provides a mooncake crust, which differs from Example 1 only in that the roasted white bean paste is replaced in equal amounts with the roasted white bean paste prepared in Example 4, while all other conditions remain unchanged.

[0104] Example 5

[0105] This embodiment provides a mooncake crust, which differs from Example 1 only in that the roasted white bean paste is replaced in an equal amount with the roasted white bean paste prepared in Example 5, while all other conditions remain unchanged.

[0106] Comparative Example 1

[0107] This comparative example provides a mooncake crust that differs from Example 1 only in that it does not contain trehalose syrup, and its weight parts are allocated to the glycerol and maltitol solution in the same proportions as in Example 1, while all other conditions remain unchanged.

[0108] Comparative Example 2

[0109] This comparative example provides a mooncake crust that differs from Example 1 only in that it does not contain glycerin, and its weight parts are allocated to trehalose syrup and maltitol solution in the same proportions as in Example 1, while all other conditions remain unchanged.

[0110] Comparative Example 3

[0111] This comparative example provides a mooncake crust that differs from Example 1 only in that it does not contain maltitol solution, and its weight parts are allocated to trehalose syrup and glycerin in the same proportions as in Example 1, while all other conditions remain unchanged.

[0112] Comparative Example 4

[0113] This comparative example provides a mooncake crust that differs from Example 1 only in that sodium octenyl succinate starch is not added and its weight parts are allocated to hydroxypropyl distarch phosphate, while all other conditions remain unchanged.

[0114] Comparative Example 5

[0115] This comparative example provides a mooncake crust that differs from Example 1 only in that it does not contain hydroxypropyl distarch phosphate and its weight parts are allocated to sodium octenyl succinate starch, while all other conditions remain unchanged.

[0116] Comparative Example 6

[0117] This comparative example provides a mooncake crust that differs from Example 1 only in that it does not contain hydroxypropyl distarch phosphate, trehalose syrup, glycerin, maltitol solution, and sodium octenyl succinate starch, while all other conditions remain unchanged.

[0118] Application Example 1

[0119] This application example provides a mooncake prepared by the following method:

[0120] The mooncake filling is wrapped in the mooncake skin obtained in Example 1, rolled into a ball, and placed in a mold to be shaped. After demolding, the mooncake embryo is obtained. Then, the mooncake embryo is placed in an oven to bake. When the bottom of the mooncake turns golden yellow and the center temperature of the mooncake reaches 85°C, it is taken out of the oven to obtain the mooncake.

[0121] Application Example 2-5

[0122] This application example provides four types of mooncakes, which differ from Application Example 1 only in that the mooncake skin prepared in Example 1 is replaced with the mooncake skin prepared in Examples 2-5, while all other conditions remain unchanged.

[0123] Comparative Application Examples 1-6

[0124] This comparative application example provides six types of mooncakes, which differ from Application Example 1 only in that the mooncake skin prepared in Example 1 is replaced with the mooncake skin prepared in Comparative Examples 1-6, while all other conditions remain unchanged.

[0125] Test Example 1

[0126] Stretchability test:

[0127] Twenty volunteers were asked to observe whether the mooncake crusts made in Application Examples 1-5 and Comparative Application Examples 1-6 showed cracking. They were then scored according to the criteria shown in Table 1, and the average score was recorded in Table 2. No cracks meant the mooncake crust had no cracks or damage; minor cracks meant a few small cracks on the surface, but these were shallow and did not affect the overall appearance or edibility; moderate cracks meant noticeable and deep cracks on the surface, affecting appearance but not edibility; and severe cracks meant numerous deep cracks on the surface, even damage, affecting both appearance and edibility.

[0128] Table 1

[0129]

[0130] Table 2

[0131]

[0132] As shown in Table 2, this invention effectively improves the extensibility of mooncake crust by adding sodium octenyl succinate starch and hydroxypropyl distarch phosphate to the mooncake crust ingredients and utilizing their synergistic effect, thus solving the cracking problem that occurs when mooncake crusts are baked to a center temperature ≥80℃. The addition of trehalose syrup, glycerin, and maltitol solution also improves the extensibility of the mooncake crust. Furthermore, this invention further enhances the extensibility of the mooncake crust by adding trehalose and galactooligosaccharides to baked white bean paste.

[0133] Test Example 2

[0134] Water retention test:

[0135] Twenty volunteers were asked to observe whether the mooncake crusts prepared in Application Examples 1-5 and Comparative Application Examples 1-6 exhibited bubbling. They were then scored according to the criteria shown in Table 3, and the average score was recorded in Table 4. No bubbles meant the mooncake crust surface was smooth and free of any bubbles; slight bubbling meant the mooncake crust surface had a small number of small bubbles, affecting both appearance and edibility; moderate bubbling meant the mooncake crust surface had noticeable bubbles, with larger areas or more bubbles, affecting appearance but not edibility; severe bubbling meant the mooncake crust surface had a large number of large bubbles, affecting both appearance and edibility.

[0136] Table 3

[0137]

[0138] Table 4

[0139]

[0140] As shown in Table 4, this invention effectively improves the water retention of mooncake crusts by adding trehalose syrup, glycerin, and maltitol solution to the mooncake crust ingredients and utilizing their synergistic effect, thus solving the blistering problem on the surface of the baked mooncake crusts. The addition of sodium octenyl succinate starch and hydroxypropyl distarch phosphate in this invention also improves the water retention of the mooncake crusts. Furthermore, this invention further enhances the water retention of mooncake crusts by adding trehalose and galactooligosaccharides to baked white bean paste.

[0141] Test Example 3

[0142] Oil retention test:

[0143] The mooncakes prepared in Application Examples 1-5 and Comparative Application Examples 1-6 were stored at 30°C for 18 days, and the oil seepage phenomenon of the mooncakes was observed. The results are shown in Table 5.

[0144] Table 5

[0145]

[0146] As shown in Table 5, this invention effectively improves the oil retention of mooncake crusts by adding sodium octenyl succinate starch and hydroxypropyl distarch phosphate to the mooncake crust ingredients and utilizing their synergistic effect. The mooncakes only exhibit oil seepage after 15 days of storage, and there is no significant deformation or sticking during storage and transportation. The addition of trehalose syrup, glycerin, and maltitol solution also improves the oil retention of the mooncake crusts. Furthermore, the addition of trehalose and galactooligosaccharides to baked white bean paste further improves the oil seepage phenomenon in mooncakes.

[0147] The applicant declares that the technical solution of this invention is illustrated by the above embodiments, but this invention is not limited to the above embodiments, that is, it does not mean that this invention must rely on the above embodiments to be implemented. Those skilled in the art should understand that any improvements to this invention, equivalent substitutions of raw materials for the products of this invention, addition of auxiliary components, selection of specific methods, etc., all fall within the protection scope and disclosure scope of this invention.

[0148] The preferred embodiments of the present invention have been described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the scope of the technical concept of the present invention, various simple modifications can be made to the technical solution of the present invention, and these simple modifications all fall within the protection scope of the present invention.

[0149] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not describe the various possible combinations separately.

Claims

1. A mooncake crust material that is crack-resistant, bubble-resistant, and oil-resistant, characterized in that, The ingredients for the mooncake crust, by weight, include the following components: 70-80 parts roasted white red bean paste, 3-7 parts egg yolk liquid, 2-6 parts maltose syrup, 8-12 parts high-gluten flour, 3-7 parts low-gluten flour, 0.3-1.5 parts trehalose syrup, 0.1-0.8 parts glycerin, 0.1-0.8 parts maltitol liquid, 0.02-0.15 parts sodium octenyl succinate starch, and 0.02-0.15 parts hydroxypropyl distarch phosphate. The raw materials for preparing the roasted white bean paste, by weight, include the following components: 30-45 parts white kidney beans, 22-46 parts sugar, 4-11 parts water, 5-12 parts butter, 3-10 parts milk powder, 2-9 parts malt syrup, 0.01-1.2 parts edible salt, and 0.01-0.1 parts thickener; The sugars, by weight, include 20-40 parts white granulated sugar, 1-3 parts trehalose, and 1-3 parts galactooligosaccharides.

2. The mooncake crust material according to claim 1, characterized in that, The trehalose in the trehalose syrup accounts for 20-70% of the dry matter by weight.

3. The mooncake crust material according to claim 1, characterized in that, Both the high-gluten flour and the low-gluten flour mentioned above are flours that have passed through a 30-50 mesh sieve.

4. The mooncake crust making material according to claim 1, characterized in that, The ingredients for making the mooncake crust also include any one or a combination of at least two of the following: pigments, coffee powder, cocoa powder, matcha powder, or fruit and vegetable powders.

5. The mooncake crust making material according to claim 1, characterized in that, The degree of polymerization of the galactooligosaccharide is 2-10.

6. The mooncake crust material according to claim 1, characterized in that, The raw materials for preparing the roasted white bean paste also include edible flavorings and / or preservatives.

7. The mooncake crust material according to claim 1, characterized in that, The thickener includes any one or a combination of at least two of xanthan gum, gelatin, or gum arabic.

8. The mooncake crust making material according to claim 1, characterized in that, The raw materials for preparing the roasted white bean paste, by weight, also include 0.01-0.1 parts of preservative and / or 0.01-0.06 parts of edible flavoring.

9. The mooncake crust making material according to claim 8, characterized in that, The roasted white bean paste is prepared using a method comprising the following steps: (1) Boil white kidney beans, grind them, peel them, wash them, press them to obtain raw white sand with a moisture content of 60-80%; (2) Mix raw white bean paste, sugar, water and butter and stir-fry. When the soluble solids of the mixture reach 50-55%, mix with edible salt and milk powder and stir-fry until the soluble solids of the mixture reach 60-63%. Then mix with malt syrup at no less than 90% of the formula amount and continue to stir-fry. When the soluble solids of the mixture reach 67-68%, mix with thickener and the remaining malt syrup and continue to stir-fry until the soluble solids of the mixture reach 68-72% and the moisture reaches 18-26%. The stir-frying is then completed, and the roasted white bean paste is obtained. The edible flavoring and / or preservative are added simultaneously with the thickener in step (2).

10. The mooncake crust making material according to claim 9, characterized in that, The grinding of beans in step (1) involves at least two passes through a colloid mill.

11. The mooncake crust making material according to claim 9, characterized in that, The peeling process described in step (1) involves passing the peel through a 70-90 mesh sieve.

12. The mooncake crust making material according to claim 9, characterized in that, The sand washing process in step (1) shall be no less than three times, each of which shall be independently passed through a 180-220 mesh sieve.

13. The mooncake crust making material according to claim 9, characterized in that, The steam pressure for frying in step (2) is 0.1-0.2 MPa.

14. A type of mooncake crust, characterized in that, The mooncake crust is made from the mooncake crust material described in claim 1, and its preparation method includes the following steps: After stirring the baked white bean paste, mix it with the egg yolk liquid, then mix it with malt syrup, trehalose syrup, maltitol liquid, and glycerin. Finally, mix it with high-gluten flour, low-gluten flour, sodium octenyl succinate starch, and hydroxypropyl distarch phosphate to obtain the crust.

15. The mooncake crust according to claim 14, characterized in that, The stirring is carried out independently by first stirring at 20-40 r / min for 60-90 s, and then stirring at 90-110 r / min for 1-2 min.

16. The mooncake crust according to claim 14, characterized in that, The dough should be refrigerated and relaxed for at least 4 hours after obtaining it, and the dough temperature should not exceed 10°C before use.

17. A type of mooncake, characterized in that, The mooncake includes the mooncake crust as described in any one of claims 14-16 and the mooncake filling wrapped in the mooncake crust.

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