Compound oil and application thereof in promoting moon cake softening and oil return

Abstract

The application provides a compound oil and application thereof in promoting softening and oil returning of moon cakes. The compound oil comprises the following components in parts by mass: 46-60 parts of triglyceride, 0.3-1.8 parts of lecithin and 40-60 parts of diglyceride. The compound oil can effectively improve the softening and oil returning speed of the moon cakes, and thus the moon cakes with good taste and flavor can be obtained in a short time. In particular, the lecithin and the diglyceride play a synergistic role in this respect. In addition, compared with other emulsifiers (such as glycerol, lecithin, etc.), the compound oil with the three specific components can obtain the moon cakes with good taste and flavor more quickly.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology. More specifically, it relates to a compound oil and its application in promoting the softening and oil recovery of mooncakes. Background Technology

[0002] During the mooncake making process, high-temperature baking causes the surface of the mooncake crust to heat up intensely, leading to continuous diffusion of moisture into the surrounding medium. This results in a crust that is too hard immediately after preparation. Therefore, it is usually necessary to store the mooncake for a period of time to allow the moisture from the filling to diffuse into the crust, promoting softening. Simultaneously, as the crust's moisture increases, based on the principle that oil and water are immiscible, the oil in the crust will also diffuse to the surface of the mooncake, promoting the "oil return" process. During this softening and oil return process, the mooncake becomes softer and more elastic, and the oils and sugars within the mooncake are better integrated and released, significantly improving the overall taste and flavor.

[0003] As one of the main ingredients in mooncakes, oils have a significant impact on the softening and oil absorption process of mooncakes. Currently, triglycerides are commonly used oils, but mooncakes made from triglycerides soften and absorb oil more slowly, requiring a longer storage time to achieve a better taste and flavor. Summary of the Invention

[0004] This invention addresses the shortcomings of existing technologies by providing a compound oil that combines triglycerides with diglycerides and lecithin to accelerate the softening and oil absorption of mooncakes, resulting in mooncakes with better taste and flavor in a shorter time.

[0005] The primary objective of this invention is to provide a compound oil.

[0006] Another object of the present invention is to provide a method for preparing the above-mentioned compound oils.

[0007] Another object of the present invention is to provide the application of the above-mentioned compound oil in promoting the softening and oil return of mooncakes.

[0008] Another object of the present invention is to provide the application of the above-mentioned compound oil in the preparation of mooncake crust.

[0009] Another object of the present invention is to provide a mooncake crust.

[0010] Another object of the present invention is to provide the application of the above-mentioned mooncake crust in the preparation of mooncakes.

[0011] Another object of the present invention is to provide the application of the above-mentioned compound oil in the preparation of mooncake fillings.

[0012] Another object of the present invention is to provide a mooncake filling.

[0013] Another object of the present invention is to provide the application of the above-mentioned mooncake filling in the preparation of mooncakes.

[0014] Another object of the present invention is to provide a mooncake.

[0015] The above-mentioned objective of this invention is achieved through the following technical solution:

[0016] This invention provides a compound oil comprising the following components in parts by weight: 46-60 parts triglycerides, 0.3-1.8 parts lecithin, and 40-60 parts diglycerides.

[0017] This invention, by compounding triglycerides, lecithin, and diglycerides, effectively improves the softening and oil absorption rate of mooncakes, thereby achieving mooncakes with better taste and flavor in a shorter time. In particular, lecithin and diglycerides exhibit a synergistic effect in this regard. Furthermore, compared to using other emulsifiers (such as glycerin and lecithin), the compounded oils of these three specific components in this invention can achieve better taste and flavor in mooncakes more quickly.

[0018] Preferably, the components comprise the following parts by weight: 55-59 parts triglycerides, 0.3-1.5 parts lecithin, and 40-42 parts diglycerides.

[0019] Most preferably, the components comprise the following parts by weight: 55 parts triglycerides, 1.5 parts lecithin, and 41.5 parts diglycerides.

[0020] Based on this, the present invention also provides a method for preparing compound oils, namely: mixing triglycerides, lecithin, and diglycerides.

[0021] This invention, by compounding triglycerides, lecithin, and diglycerides, can effectively improve the softening and oil absorption rate of mooncakes, thereby obtaining mooncakes with better taste and flavor in a shorter time. Therefore, the application of the above-mentioned compounded oils in promoting the softening and oil absorption of mooncakes, as well as in the preparation of mooncake crusts and / or mooncake fillings, should be within the scope of protection of this invention.

[0022] Based on this, the present invention provides a mooncake crust comprising the following components in parts by weight: 4-6 parts of invert sugar syrup, 1-2 parts of the above-mentioned compound oil, 0.5-1.2 parts of baking soda, and 75-120 parts of flour.

[0023] Preferably, the components comprise the following parts by weight: 5 parts invert sugar syrup, 1.5 parts of the above-mentioned compound oil, 0.8 parts of baking soda, and 100 parts of flour.

[0024] As an optional implementation, the method for preparing the mooncake crust is as follows: first, mix the invert sugar syrup, the above-mentioned compound oil, and baking soda, and then add flour and mix well.

[0025] In addition, the present invention also provides a mooncake filling comprising the following components in parts by weight: 40-80 parts lotus seed kernels, 40-80 parts sucrose, and 48-52 parts of the above-mentioned compound oil.

[0026] Preferably, the components comprise the following parts by weight: 40 parts lotus seed kernels, 40 parts sucrose, and 50 parts of the above-mentioned compound oil.

[0027] As an optional implementation, the method for preparing the lotus seed kernel is as follows: soak the lotus seeds in water at 70-100℃ for 5-6 hours, and then process them by shelling, peeling, and removing the core.

[0028] As an optional implementation, the method for preparing the mooncake filling is as follows: steam lotus seeds until soft, mix them with sucrose and half of the above-mentioned compound oil, grind them into a paste, add the other half of the above-mentioned compound oil, and then scramble to obtain the filling.

[0029] Furthermore, the shoveling is performed in stages, such as shoveling at 0.23-0.27 MPa for 65-105 minutes, then shoveling at 0.18-0.22 MPa for 180-250 minutes, and finally shoveling at 0.04-0.06 MPa for 100-150 minutes.

[0030] The mooncake crust and filling containing the compound oil of the present invention can produce mooncakes with good taste and flavor in a short time. Therefore, the application of the mooncake crust in the preparation of mooncakes, the application of the mooncake filling in the preparation of mooncakes, and a mooncake containing the mooncake crust and the mooncake filling in a mass ratio of 30-50:60-80 should all be within the protection scope of the present invention.

[0031] Preferably, the mass ratio of mooncake crust to mooncake filling is 32:68.

[0032] As an optional implementation, the mooncake is prepared by wrapping the mooncake filling with the mooncake crust, brushing it with egg wash, and then baking it.

[0033] Optionally, the bottom heat temperature of the baking is 100-140°C, the top heat temperature is 200-240°C, and the time is 40-50 minutes.

[0034] The present invention has the following beneficial effects:

[0035] This invention, by compounding triglycerides, lecithin, and diglycerides, effectively improves the softening and oil absorption rate of mooncakes, thereby achieving mooncakes with better taste and flavor in a shorter time. In particular, lecithin and diglycerides exhibit a synergistic effect in this regard. Furthermore, compared to using other emulsifiers (such as glycerin and lecithin), the compounded oils of these three specific components in this invention can achieve better taste and flavor in mooncakes more quickly. Attached Figure Description

[0036] Figure 1 This is a side view of the proton density of mooncake 1.

[0037] Figure 2 This is a side view of the proton density of mooncake 11.

[0038] Figure 3 This is a side view of the proton density of mooncake 12. Detailed Implementation

[0039] The present invention will be further described below with reference to the accompanying drawings and specific embodiments, but the embodiments do not limit the present invention in any way. Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in this technical field.

[0040] Unless otherwise specified, all reagents and materials used in the following examples are commercially available.

[0041] Triglycerides were purchased from Guangdong Yueshan Special Medical Nutrition Technology Co., Ltd.

[0042] Lecithin was purchased from Aladdin Reagents (Shanghai) Co., Ltd.

[0043] Diglycerides were purchased from Guangdong Yueshan Special Medical Nutrition Technology Co., Ltd.

[0044] Example 1: Compound Oils

[0045] 1. Ingredients

[0046] 55 parts by weight of triglycerides, 1.5 parts by weight of lecithin, and 41.5 parts by weight of diglycerides.

[0047] II. Preparation

[0048] Simply mix all the ingredients together.

[0049] Example 2: Compound Oils

[0050] 1. Ingredients

[0051] 59 parts by weight of triglycerides, 0.3 parts by weight of lecithin, and 40 parts by weight of diglycerides.

[0052] II. Preparation

[0053] Simply mix all the ingredients together.

[0054] Example 3: Compound Oils

[0055] 1. Ingredients

[0056] 55 parts by weight of triglycerides, 1.5 parts by weight of lecithin, and 42 parts by weight of diglycerides.

[0057] II. Preparation

[0058] Simply mix all the ingredients together.

[0059] Example 4: Compound Oils

[0060] 1. Ingredients

[0061] 60 parts by weight of triglycerides, 0.3 parts by weight of lecithin, and 40 parts by weight of diglycerides.

[0062] II. Preparation

[0063] Simply mix all the ingredients together.

[0064] Example 5: Compound Oils

[0065] 1. Ingredients

[0066] Triglycerides 46 parts by weight, lecithin 1.8 parts by weight, diglycerides 60 parts by weight.

[0067] II. Preparation

[0068] Simply mix all the ingredients together.

[0069] Comparative Example 1

[0070] 1. Ingredients

[0071] 55 parts by weight of triglycerides, 1.5 parts by weight of glycerol, and 41.5 parts by weight of diglycerides. (That is, lecithin in Example 1 is replaced with glycerol.)

[0072] II. Preparation

[0073] Simply mix all the ingredients together.

[0074] Comparative Example 2

[0075] 1. Ingredients

[0076] 55 parts by weight of triglycerides, 1.5 parts by weight of Tween 60, and 41.5 parts by weight of diglycerides. (That is, replacing the lecithin in Example 1 with Tween 60.)

[0077] II. Preparation

[0078] Simply mix all the ingredients together.

[0079] Comparative Example 3

[0080] 1. Ingredients

[0081] The mixture contains 55 parts by weight of triglycerides, 1.5 parts by weight of lecithin, and 41.5 parts by weight of glycerol. (That is, the diglycerides in Example 1 are replaced with glycerol.)

[0082] II. Preparation

[0083] Simply mix all the ingredients together.

[0084] Comparative Example 4

[0085] 1. Ingredients

[0086] 55 parts by weight of triglycerides, 1.5 parts by weight of lecithin, and 41.5 parts by weight of Tween 60. (That is, replacing the diglycerides in Example 1 with Tween 60.)

[0087] II. Preparation

[0088] Simply mix all the ingredients together.

[0089] Comparative Example 5

[0090] 1. Ingredients

[0091] 55 parts by weight of triglycerides and 43 parts by weight of lecithin. (That is, replacing the diglycerides in Example 1 with lecithin.)

[0092] II. Preparation

[0093] Simply mix all the ingredients together.

[0094] Comparative Example 6

[0095] 1. Ingredients

[0096] 55 parts by weight of triglycerides and 43 parts by weight of diglycerides. (That is, replacing the lecithin in Example 1 with diglycerides.)

[0097] II. Preparation

[0098] Simply mix all the ingredients together.

[0099] Comparative Example 7

[0100] 1. Ingredients

[0101] Triglycerides, 98 parts by weight.

[0102] Test Example 1: Determination of Fatty Acid Composition of Compound Oils

[0103] The fatty acid composition of the compound oils obtained in Examples 1-5 was tested according to the national standard ISO 5509:2000(E). The results showed that the fatty acid composition of the compound oils obtained in Examples 1-5 was as follows: palmitic acid content 12%-28%, stearic acid content 2%-7%, oleic acid content 53%-73%, and linoleic acid content 8%-12%. It is evident that the compound oils of this invention have a low content of saturated fatty acids, which is beneficial to the health of consumers.

[0104] Test Example 2: Determination of the softening and oil recovery properties and textural characteristics of mooncakes

[0105] I. Preparation of Mooncake Crust

[0106] First, mix 5 parts by weight of invert sugar syrup, 1.5 parts by weight of the compound oils from Examples 1-5 and Comparative Examples 1-7, and 0.8 parts by weight of baking soda. Then, add 100 parts by weight of flour and mix well to form a dough. Let it rest in a cool, ventilated place for 1 hour. Divide the dough into several portions of 32g each, which are mooncake crusts 1-12 (wherein, mooncake crusts 1-5 are mooncake crusts made from the compound oils from Examples 1-5, and mooncake crusts 6-12 are mooncake crusts made from the compound oils from Comparative Examples 1-7).

[0107] II. Preparation of Mooncake Filling

[0108] Lotus seeds were soaked in water at 80℃ for 5.5 hours, and then shelled, peeled, and cored to obtain lotus seed kernels. 40 parts by weight of the lotus seed kernels were steamed in a steamer until soft and mushy. The kernels were then ground into powder. 40 parts by weight of sucrose and 25 parts by weight of the compound oils from Examples 1-5 and Comparative Examples 1-7 were added to the steamer and mixed well. The mixture was then ground in a grinder and returned to the steamer. The remaining 25 parts by weight of the compound oils from Examples 1-5 and Comparative Examples 1-7 were added. The pot was covered and the mixture was first stirred at 0.25 MPa for 85 minutes, then at 0.2 MPa for 100 minutes. The lid and sides of the pot were scraped clean with a scraper. The mixture was then stirred at 0.2 MPa for 115 minutes, and finally at 0.05 MPa for 120 minutes. Divide the filling into several portions of 68g each, which are mooncake fillings 1 to 12 (among which, mooncake fillings 1 to 5 are mooncake fillings prepared by compounding oils in Examples 1 to 5, and mooncake fillings 6 to 12 are mooncake fillings prepared by compounding oils in Comparative Examples 1 to 7).

[0109] III. Preparation of Mooncakes

[0110] Place 32g of mooncake dough 1-12 and 68g of mooncake filling 1-12 into the feeding hopper of the filling machine, wrap the mooncake filling with the mooncake dough, press them into shape with a forming machine, brush with a layer of egg wash, and then place them in an oven and bake for 45 minutes at a bottom heat temperature of 100℃ and a top heat temperature of 200℃ to obtain mooncakes 1-12 (among which, mooncakes 1-5 are mooncakes made from the compound oils of Examples 1-5, and mooncakes 6-12 are mooncakes made from the compound oils of Comparative Examples 1-7).

[0111] IV. The softening and oil-returning characteristics of mooncakes

[0112] (1) Moisture content

[0113] Mooncakes 1-12 were stored at 28℃ and 73% humidity for 7 days. Three parallel samples of each type of mooncake were taken on days 0, 1, 3, 5, and 7. The outer crust was completely cut off with a knife, and the crust was pulverized to 40 mesh. The moisture content of the crust was then measured using a moisture analyzer to evaluate the mooncake's softening and oil-returning characteristics. The results were the average of the three parallel samples, as shown in Table 1.

[0114] Table 1 Moisture content (unit: %)

[0115]

[0116]

[0117] Then, according to the formula "Moisture content increase rate (%) = (day n - day 0) / day 0 × 100%", the data in Table 1 is converted into moisture content increase rate, and the results are shown in Table 2.

[0118] Table 2. Moisture content increase rate (unit: %)

[0119] Day 1 Day 3 Day 5 Day 7 Example 1 42.74％ 44.63％ 50.84％ 55.16％ Example 2 41.28％ 44.64％ 49.37％ 52.94％ Example 3 40.67％ 43.50％ 49.06％ 53.56％ Example 4 41.25％ 44.96％ 50.27％ 53.34％ Example 5 40.21％ 42.62％ 47.85％ 50.99％ Comparative Example 1 22.55％ 27.71％ 30.03％ 32.14％ Comparative Example 2 22.36％ 24.76％ 29.89％ 32.81％ Comparative Example 3 18.97％ 22.01％ 32.39％ 35.64％ Comparative Example 4 19.94％ 23.40％ 25.29％ 31.37％ Comparative Example 5 34.18％ 35.44％ 39.66％ 41.77％ Comparative Example 6 30.70％ 31.76％ 41.54％ 42.27％ Comparative Example 7 27.85％ 29.01％ 33.33％ 40.51％

[0120] visible:

[0121] ① The mooncakes made from the compound oils obtained in Examples 1-5 already had a moisture content of over 13% on the first day, while Comparative Examples 1-4 failed to reach 13% even on the 7th day, Comparative Examples 5-6 only reached over 13% on the 5th day, and Comparative Example 7 only reached over 13% on the 7th day. It can be seen that the mooncakes made from the compound oils obtained in Examples 1-5 softened and rehydrated much faster than Comparative Examples 1-7, and could obtain mooncakes with better taste and flavor in a shorter time.

[0122] ② The compound oils obtained in Comparative Examples 1 to 4 all replaced one component in the compound oil of the present invention. The resulting mooncakes softened and returned to oil at a significantly slower rate, indicating that compared with the use of other emulsifiers (such as glycerin, lecithin, etc.), the compound oil of the three specific components of the present invention can obtain mooncakes with better taste and flavor more quickly.

[0123] ③ Taking the moisture content increase rate on day 1 as an example, compared with the mooncakes prepared using pure triglycerides in Comparative Example 7, Comparative Examples 5 and 6, which only combined lecithin or diglycerides with triglycerides, increased by 6.33% and 2.85% respectively, while Example 1, which combined diglycerides, lecithin, and triglycerides simultaneously, increased by 14.89% (>6.33% + 2.85%). The results on days 3, 5, and 7 also met this requirement. This indicates that in the compound oils of the present invention, lecithin and diglycerides play a synergistic role in improving the speed of mooncake softening and oil return, resulting in mooncakes with better taste and flavor in a shorter time.

[0124] ④ The moisture content of mooncakes made from the compound oils obtained in Examples 1 to 5 on days 1, 3, 5, and 7 was significantly better than that in Comparative Examples 1 to 7, indicating that the compound oils of the present invention can make mooncakes softer, better delay the aging of mooncakes, and thus be more conducive to extending the shelf life of mooncakes.

[0125] ⑤ Taking the moisture content on day 1 as an example, compared with the mooncakes prepared using pure triglycerides in Comparative Example 7, Comparative Examples 5 and 6, which combined lecithin or diglycerides with triglycerides, showed increases of 0.6% and 0.31%, respectively, while Example 1, which combined diglycerides, lecithin, and triglycerides, showed an increase of 1.44% (>0.6% + 0.31%). The results on days 3, 5, and 7 also met this expectation. This indicates that in the compound oils of this invention, lecithin and diglycerides play a synergistic role in increasing the moisture content of mooncakes, making them softer, better delaying aging, and thus extending their shelf life.

[0126] (2) Moisture content distribution

[0127] Mooncakes 1, 11, and 12 were stored at 28℃ and 73% humidity for 5 days, then placed in the 60mm probe coil of a low-field MRI scanner in situ for MRI testing. Proton density maps of the mooncake sides were acquired using MRI software and MSE sequences (the bluer the color, the higher the proton density, i.e., the higher the moisture content). The MRI test conditions were: 0.5±0.05T, SFO1 (MHz) = 23.313, FOVRead (mm) = 100, OPPHase (mm) = 100, TR (ms) = 300, TE (ms) = 18.125, Slice width (mm) = 25, Slices = 1, Average = 4.

[0128] The results are as follows Figures 1-3 As shown. Among them, Figure 1 The image shows the proton density of mooncake 1 from the side. Figure 2 The image shows the proton density of mooncake 11 from the side. Figure 3 This is a side view proton density diagram of mooncake 12. It can be seen that the center of mooncakes 11 and 12 has a greater amount of blue, indicating that the filling still contains a significant amount of moisture on the 5th day of storage and has not diffused into the crust. In contrast, the center of mooncake 1 has less blue, meaning that more moisture has diffused into the crust, indicating that the method of this invention can effectively improve the speed at which mooncakes soften and regain their oiliness.

[0129] V. Texture Characteristics of Mooncakes

[0130] After mooncakes 1, 6, and 12 had completely softened, they were cut into cubes with dimensions of 2 cm in length, width, and height. The hardness of the mooncakes was measured using a TA.XTPlus texture analyzer (SMS, UK), with a P / 50 probe. Measurement conditions: pre-test speed 5 mm / sec, test speed 5 mm / sec, post-test speed 5 mm / sec, compression ratio 60%, residence time 0.5 sec, and trigger force 5 g. The results are shown in Table 3.

[0131] Table 3

[0132] Hardness (g) elasticity Example 1 <![CDATA[5733.92 e ]]> <![CDATA[0.18 a ]]> Comparative Example 1 <![CDATA[6950.62 ab ]]> <![CDATA[0.16 b ]]> Comparative Example 2 <![CDATA[6948.54 ab ]]> <![CDATA[0.16 b ]]> Comparative Example 3 <![CDATA[6955.00 a ]]> <![CDATA[0.14 bc ]]> Comparative Example 4 <![CDATA[6955.24 a ]]> <![CDATA[0.15 bc ]]> Comparative Example 5 <![CDATA[6266.88 d ]]> <![CDATA[0.15 bc ]]> Comparative Example 6 <![CDATA[6380.07 c ]]> <![CDATA[0.13 c ]]> Comparative Example 7 <![CDATA[6916.82 b ]]> <![CDATA[0.15 bc ]]>

[0133] As can be seen, the mooncake made from the compound oil in Example 1 has a significantly lower hardness than that of Comparative Examples 1-7 and a significantly higher elasticity than that of Comparative Examples 1-7, indicating that the mooncake made from the compound oil of the present invention is softer and more elastic, and has a better taste and flavor.

[0134] The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of the present invention shall be considered equivalent substitutions and shall be included within the protection scope of the present invention.

Claims

1. A compound oil, characterized in that, It is composed of the following components in parts by weight: 46-60 parts triglycerides, 0.3-1.8 parts lecithin, and 40-60 parts diglycerides.

2. The method for preparing the compound oil according to claim 1, characterized in that, Simply mix the triglycerides, lecithin, and diglycerides together.

3. The application of the compound oil as described in claim 1 in promoting the softening and oil recovery of mooncakes.

4. The application of the compound oil as described in claim 1 in the preparation of mooncake crust.

5. A type of mooncake crust, characterized in that, The product comprises the following components in parts by weight: 4-6 parts of invert sugar syrup, 1-2 parts of the compound oil as described in claim 1, 0.5-1.2 parts of baking soda, and 75-120 parts of flour.

6. The use of the mooncake crust according to claim 5 in the preparation of mooncakes.

7. The application of the compound oil as described in claim 1 in the preparation of mooncake fillings.

8. A mooncake filling, characterized in that, The product comprises the following components in parts by weight: 40-80 parts lotus seed kernels, 40-80 parts sucrose, and 48-52 parts of the compound oil as described in claim 1.

9. The application of the mooncake filling according to claim 8 in the preparation of mooncakes.

10. A type of mooncake, characterized in that, The mooncake crust of claim 5 and the mooncake filling of claim 8 are contained in a mass ratio of 30-50:60-80.

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