Apple vinegar moon cake stuffing and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to an apple vinegar moon cake stuffing and a preparation method thereof, and the stuffing comprises the following raw materials by weight: 450-550 parts of pitted apple pulp, 18-26 parts of maltitol liquid, 12-23 parts of rock sugar, 6-13 parts of lemon juice, 5-12 parts of corn oil, 1-2 parts of an emulsifier and 4-10 parts of starch. The moon cake stuffing provided by the invention is unique in taste, appropriate in sour and sweet, fresh and not greasy, and brings brand-new taste enjoyment to consumers. In the aspect of ingredients of the stuffing, the health advantages of low sugar, low fat and low calorie are obviously embodied. Meanwhile, the preparation method of the stuffing is simple in process, high in operability and convenient to popularize and apply.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to an apple vinegar mooncake filling and a preparation method thereof. Background Art

[0002] Mooncakes are not only delicious food, but also carry reunion and cultural heritage. After a long period of evolution and development, mooncakes have undergone new changes in the selection of raw materials and the enrichment of categories. As for mooncake fillings, there are many kinds, covering almost a variety of flavors such as sweet, salty, fresh, and fragrant, so as to meet the diverse needs of different regions and different groups for taste buds. Classic sweet fillings such as red bean paste, lotus seed paste, and five-nut fillings; innovative sweet fillings such as ice cream, milk yellow, and matcha; salty and special flavors such as fresh meat, ham, and durian fillings, each has its own unique charm and flavor.

[0003] However, most mooncakes on the market currently have a lot of "crispy" (i.e. ghee) and "maltose" (i.e. maltose) fillings. This type of mooncake is undoubtedly a typical high-sugar and high-oil food. Its sugar content is as high as 35-40%, and its fat content is about 30%. In terms of taste, high-oil and high-sugar mooncakes can easily make people feel greasy; in terms of health, eating a lot will inevitably cause a great health burden. In the context of the era of big health, the concept of healthy diet has gradually taken root in the hearts of the people, and the transformation of the food industry towards big health has become a development trend of the entire industry. In addition, in recent years, food safety issues of mooncakes have occurred frequently, which has greatly stimulated consumers' expectations for healthy new mooncakes, especially those that are low in calories and can reduce fat and control weight.

[0004] As a low-calorie food, fruit vinegar has achieved remarkable results in the field of lipid reduction and weight loss, so it is deeply loved by many consumers. Existing scientific research results show that fruit vinegar is rich in functional ingredients such as pectin, various organic acids and polyphenols, and has many functions such as anti-oxidation, anti-obesity, immune regulation, maintaining postprandial blood sugar balance, regulating intestinal health and anti-inflammatory. In addition, in terms of flavor, fruit vinegar has a strong fruity aroma and a soft sweet and sour taste, which can bring people a refreshing and greasy feeling. Therefore, integrating fruit vinegar into other foods to develop new categories has unique advantages both in terms of low-calorie functionality and taste.

[0005] Mooncake fillings are the primary factor that determines the characteristic taste of mooncakes. After searching, it was found that there are few research reports on making mooncake fillings with apple cider vinegar as raw materials, and no related mooncakes are sold on the market. Patent CN 117678623 A discloses a rose vinegar mooncake and a preparation method thereof, which is composed of wheat flour, brown sugar, vegetable oil, eggs, water, rose vinegar, and edible baking soda. The invention is to add rose vinegar to the raw materials for preparing mooncake crusts, so that the specific aroma of rose vinegar is integrated into the mooncakes. However, after rose vinegar and baking soda are mixed, a chemical reaction will immediately occur to generate carbon dioxide, causing small bubbles to form on the mooncake crust, and may make the crust uneven during baking; these substances produced by the chemical reaction may also irritate the stomach, causing stomach discomfort or pain. Therefore, the present invention can not only solve the problem of chemical reaction with the auxiliary materials in the crust by adding apple cider vinegar to the mooncake filling, but also retain the fragrance and nutrients of apple cider vinegar to the greatest extent, thereby solving the taste and health problems of mooncakes.

[0006] Therefore, the present invention focuses on developing an apple cider vinegar mooncake filling, aiming to provide a new sour, sweet and greasy taste experience for the mooncake market, provide a low-calorie mooncake filling option, and at the same time give the mooncake certain health functions. Summary of the invention

[0007] The object of the present invention is to provide an apple vinegar mooncake filling, and providing a preparation method thereof is the second invention object of the present invention.

[0008] In order to achieve the above-mentioned object of the invention, the present invention adopts the following technical solution:

[0009] In a first aspect, the present invention provides an apple vinegar mooncake filling, which comprises the following raw materials in parts by weight: 450-550 parts of cored apple flesh, 18-26 parts of maltitol liquid, 12-23 parts of crystal sugar, 6-13 parts of lemon juice, 5-12 parts of corn oil, 1-2 parts of emulsifier and 4-10 parts of corn starch.

[0010] As a further preferred embodiment of the present invention, the filling is made of the following raw materials in parts by weight: 500 parts of cored apple flesh, 22 parts of maltitol liquid, 15 parts of crystal sugar, 9 parts of lemon juice, 10 parts of corn oil, 2 parts of emulsifier and 5 parts of corn starch.

[0011] As further preferred embodiment of the present invention, the solid content of the maltitol liquid is 75-80 wt %.

[0012] As a further preferred embodiment of the present invention, the emulsifier is flaxseed gum.

[0013] As a further preferred embodiment of the present invention, the cornstarch is obtained by mixing starch and water in a weight ratio of 1:1.

[0014] In a second aspect, the present invention provides a method for preparing the apple vinegar mooncake filling, comprising the following steps:

[0015] S1, washing and core-removing fresh apples, cutting into small pieces, and squeezing juice to obtain juice and pulp, and adjusting the sugar content of the juice to 10-15° Brix to obtain a fermentation substrate;

[0016] S2, inoculating yeast into the fermentation substrate, and performing alcohol fermentation at 18-30° C. for 3-6 days to obtain alcohol fermentation liquid;

[0017] S3, inoculating acetic acid bacteria into the alcohol fermentation liquid, and subjecting the mixture to acetic acid fermentation at 24-33° C. for 3-4 days to obtain apple vinegar;

[0018] S4, combining the apple cider vinegar of step S3 and the fruit pulp of step S1 and boiling them until they are soft and translucent, adding lemon juice and crystal sugar, boiling and concentrating them until the juice is concentrated to more than 1 / 3, and making applesauce;

[0019] S5, weighing maltitol liquid and cornstarch according to the weight proportions, mixing them evenly, and then mixing them evenly with the applesauce obtained in step S1 to obtain a mixture;

[0020] S6, continue to boil the mixture, weigh corn oil according to the weight portion, add emulsifier, pour into the pot, mix well, heat to 75° C. to 85° C., steam for 15 to 20 minutes until it becomes a paste, turn off the heat, and let cool to obtain apple cider vinegar mooncake filling.

[0021] As a further preferred embodiment of the present invention, in step S2, the inoculation amount of the yeast is 4-6% (v / v) of the fermentation substrate.

[0022] As a further preferred embodiment of the present invention, in step S3, the acetic acid bacteria is Acetobacter pasteurianus, and the accession amount of the acetic acid bacteria is 7-10% (v / v) of the alcohol fermentation broth.

[0023] Compared with the prior art, the present invention has the following technical effects:

[0024] 1. The present invention provides a mooncake filling with a unique taste, which is appropriately sweet and sour, refreshing and non-greasy, and brings a new taste enjoyment to consumers.

[0025] 2. The filling ingredients of the present invention significantly reflect the health advantages of low sugar, low fat and low calories. The various organic acids in apple cider vinegar, mainly acetic acid, can effectively stimulate the body to accelerate the oxidation and decomposition of fat, while inhibiting the accumulation of fat in the human body, thereby exerting an excellent fat-reducing effect. Maltitol not only has a low sweetness, but also can give starch or cellulose particles moist and smooth properties, making the filling present a delicate and smooth taste, and avoiding the greasy feeling caused by oversweetness.

[0026] 3. The emulsifier of the present invention also plays an important role in this process. It can disperse the fatty acid molecules in corn oil into smaller molecules, thereby reducing the viscosity of corn oil, greatly improving the taste of corn oil, increasing its stability, and significantly improving the heat resistance of corn oil, making it have better antioxidant properties. In addition, through emulsification, it can effectively prevent the separation of oil in food, thereby significantly extending the shelf life of moon cakes, ensuring the quality and quality stability of the product, and providing the moon cake market with an innovative choice that is both delicious and healthy, meeting the diversified needs of consumers for food in the context of the era of great health. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION

[0028] The following is combined with Figure 1 The present invention is described in further detail.

[0029] Example 1

[0030] This embodiment discloses an apple vinegar mooncake filling, which is made of the following raw materials in parts by weight: 500 parts of cored apple flesh, 22 parts of maltitol liquid, 15 parts of crystal sugar, 9 parts of lemon juice, 10 parts of corn oil, 2 parts of emulsifier and 5 parts of cornstarch. The emulsifier is flaxseed gum, the solid content of the maltitol liquid is 75wt%, and the cornstarch is obtained by mixing starch and water in a weight ratio of 1:1.

[0031] Its preparation method, such as Figure 1 As shown, the following steps are included:

[0032] S1, washing fresh apples, removing the cores, cutting into small pieces, squeezing the juice, and adjusting the sugar content of the apple juice to 10-15° Brix to obtain a fermentation substrate;

[0033] S2, inoculating yeast into the fermentation substrate, and performing alcohol fermentation at 20° C. for 4 days to obtain alcohol fermentation liquid; the inoculation amount of yeast is 5% (v / v) of the fermentation substrate;

[0034] S3, inoculating acetic acid bacteria into the alcohol fermentation liquid to carry out acetic acid fermentation, thereby obtaining apple vinegar; the acetic acid bacteria is Acetobacter pasteurianus, and the inoculation amount of the acetic acid bacteria is 8% (v / v) of the alcohol fermentation liquid;

[0035] S4, retaining the pulp squeezed from the juice in step S1, adding apple cider vinegar and boiling until soft and translucent, adding lemon juice and crystal sugar, boiling and concentrating until the juice is concentrated to 1 / 3, and making applesauce;

[0036] S5, weighing maltitol solution and cornstarch according to the weight proportions, mixing them evenly, and then mixing them evenly with the apple pectin paste obtained in step S1 to obtain a mixture;

[0037] S6, the mixture continues to be boiled, corn oil is weighed according to the weight portion, an emulsifier is added, poured into a pot, mixed well, heated to 80° C., and steamed for 18 minutes until it becomes a paste, turned off the heat, and cooled to obtain apple cider vinegar mooncake filling.

[0038] Example 2

[0039] This embodiment discloses an apple vinegar mooncake filling, which is made of the following raw materials in parts by weight: 450 parts of cored apple flesh, 18 parts of maltitol liquid, 12 parts of crystal sugar, 6 parts of lemon juice, 5 parts of corn oil, 1 part of emulsifier and 4 parts of cornstarch. The emulsifier is flaxseed gum, the solid content of the maltitol liquid is 80wt%, and the cornstarch is obtained by mixing starch and water in a weight ratio of 1:1.

[0040] Its preparation method is as follows Figure 1 As shown, the following steps are included:

[0041] S1, washing fresh apples, removing the core, cutting into small pieces, squeezing the juice, adjusting the sugar content of the apple juice to 10° Brix, and obtaining a fermentation substrate;

[0042] S2, inoculating yeast into the fermentation substrate, and performing alcohol fermentation at 30° C. for 4 days to obtain alcohol fermentation liquid; the inoculation amount of yeast is 6% (v / v) of the fermentation substrate;

[0043] S3, inoculating acetic acid bacteria into the alcohol fermentation liquid, and performing acetic acid fermentation at 33° C. for 3 days to obtain apple cider vinegar; the acetic acid bacteria is Acetobacter pasteurianus, and the inoculation amount of the acetic acid bacteria is 10% (v / v) of the alcohol fermentation liquid;

[0044] S4, retaining the pulp squeezed from the juice in step S1, adding apple cider vinegar and boiling until it is soft and translucent, adding lemon juice and crystal sugar, boiling and concentrating until the juice is concentrated to 2 / 3, and making applesauce;

[0045] S5, weighing maltitol solution and cornstarch according to the weight proportions, mixing them evenly, and then mixing them evenly with the apple pectin paste obtained in step S1 to obtain a mixture;

[0046] S6, the mixture continues to be boiled, corn oil is weighed according to the weight portion, an emulsifier is added, poured into a pot, mixed well, heated to 75° C., and steamed for 20 minutes until it becomes a paste, turned off the heat, and cooled to obtain apple cider vinegar mooncake filling.

[0047] Example 3

[0048] This embodiment discloses an apple vinegar mooncake filling, which is made of the following raw materials in parts by weight: 550 parts of cored apple flesh, 26 parts of maltitol liquid, 23 parts of crystal sugar, 13 parts of lemon juice, 12 parts of corn oil, 2 parts of emulsifier and 10 parts of cornstarch. The emulsifier is flaxseed gum, the solid content of the maltitol liquid is 75wt%, and the cornstarch is obtained by mixing starch and water in a weight ratio of 1:1.

[0049] Its preparation method is as follows Figure 1 As shown, the following steps are included:

[0050] S1, washing fresh apples, removing the core, cutting into small pieces, squeezing the juice, adjusting the sugar content of the apple juice to 15° Brix, and obtaining a fermentation substrate;

[0051] S2, inoculating yeast into the fermentation substrate, and performing alcohol fermentation at 18° C. for 3 days to obtain alcohol fermentation liquid; the inoculation amount of yeast is 4% (v / v) of the fermentation substrate;

[0052] S3, inoculating acetic acid bacteria into the alcohol fermentation liquid, and performing acetic acid fermentation at 24° C. for 4 days to obtain apple cider vinegar; the acetic acid bacteria is Acetobacter pasteurianus, and the inoculation amount of the acetic acid bacteria is 7% (v / v) of the alcohol fermentation liquid;

[0053] S4, retaining the pulp squeezed from the juice in step S1, adding apple cider vinegar and boiling until it is soft and translucent, adding lemon juice and crystal sugar, boiling and concentrating until the juice is concentrated to 3 / 4, and making applesauce;

[0054] S5, weighing maltitol solution and cornstarch according to the weight proportions, mixing them evenly, and then mixing them evenly with the apple pectin paste obtained in step S1 to obtain a mixture;

[0055] S6, the mixture continues to be boiled, corn oil is weighed according to the weight portion, an emulsifier is added, poured into a pot, mixed well, heated to 85° C., and steamed for 15 minutes until it becomes a paste, turned off the heat, and cooled to obtain apple cider vinegar mooncake filling.

[0056] Example 4

[0057] This embodiment discloses an apple vinegar mooncake filling and a preparation method thereof. The same as in Example 1, except that 18 parts of maltitol liquid, 12 parts of crystal sugar, 5 parts of corn oil, 1 part of emulsifier and 4 parts of corn starch are used.

[0058] Example 5

[0059] This embodiment discloses an apple cider vinegar mooncake filling and a preparation method thereof. The filling is the same as that in Embodiment 1, except that 26 parts of maltitol liquid, 23 parts of crystal sugar, 8 parts of corn oil and 6 parts of corn starch are used.

[0060] Comparative Example 1

[0061] This comparative example discloses an apple vinegar mooncake filling and a preparation method thereof, which are the same as those in Example 1, except that this comparative example does not contain an emulsifier.

[0062] Comparative Example 2

[0063] This comparative example discloses an apple vinegar mooncake filling and a preparation method thereof, which are the same as those in Example 1, except that the amount of corn oil used in this comparative example is 15 parts.

[0064] Comparative Example 3

[0065] This comparative example discloses an apple vinegar mooncake filling and a preparation method thereof, which are the same as those in Example 1, except that the amount of corn oil used in this comparative example is 3 parts.

[0066] Comparative Example 4

[0067] This comparative example discloses an apple cider vinegar mooncake filling and a preparation method thereof, which are the same as those in Example 1, except that this comparative example does not contain lemon juice.

[0068] Comparative Example 5

[0069] This comparative example discloses an apple vinegar mooncake filling and a preparation method thereof, which are the same as those in Example 1, except that 12 parts of maltitol liquid are used in this comparative example.

[0070] Comparative Example 6

[0071] This comparative example discloses an apple vinegar mooncake filling and a preparation method thereof, which are the same as those in Example 1, except that the comparative example contains 30 parts of maltitol liquid.

[0072] Results Test

[0073] Ten students majoring in food (5 females, 5 males, aged 20 to 35 years old) were selected to conduct subjective evaluation on the fillings of the above-mentioned Examples 1-5 and Comparative Examples 1-6. A ten-point scale was used, with 6 points being considered qualified. The evaluation results are shown in Table 1.

[0074] As can be seen from the results of Example 1 and Comparative Example 1 in the above table, adding an emulsifier can improve its texture and make the filling obtain a delicate and smooth taste. The results of Comparative Examples 2-4 show that the soft and glutinous taste and the color brightness are related to the addition of sugar solution, lemon juice and corn oil. Comparing the results of Example 1, Comparative Example 5 and Comparative Example 6, it is found that adding too little or too much maltitol solution will reduce the fragrance intensity of apples, resulting in poor overall taste. The sensory index evaluation score values ​​of the mooncake fillings prepared by the embodiments of the present invention are slightly different, but all achieve the purpose of the present invention. However, it can be found from the comparison of each embodiment that when 450 parts of cored apple flesh, 18 parts of maltitol solution, 12 parts of crystal sugar, 6 parts of lemon juice, 5 parts of corn oil, 1 part of emulsifier and 4 parts of corn starch, whether it is color brightness, moderate sweet and sour taste, delicate texture, apple fragrance intensity are the best, and the total score is also the highest.

[0075] Table 1 Test results of Examples 1-5 and Comparative Examples 1-6

[0076]

Claims

1. An apple vinegar mooncake filling, characterized in that: The filling comprises the following raw materials in parts by weight: 450-550 parts of cored apple flesh, 18-26 parts of maltitol liquid, 12-23 parts of crystal sugar, 6-13 parts of lemon juice, 5-12 parts of corn oil, 1-2 parts of emulsifier and 4-10 parts of corn starch.

2. The apple vinegar mooncake filling according to claim 1, characterized in that: The filling is made of the following raw materials in parts by weight: 500 parts of cored apple flesh, 22 parts of maltitol liquid, 15 parts of crystal sugar, 9 parts of lemon juice, 10 parts of corn oil, 2 parts of emulsifier and 5 parts of corn starch.

3. The apple vinegar mooncake filling according to claim 1, characterized in that: The solid content of the maltitol liquid is 75-80 wt %.

4. The apple vinegar mooncake filling according to claim 1, characterized in that: The emulsifier is flaxseed gum.

5. The apple vinegar mooncake filling according to claim 1, characterized in that: The cornstarch is obtained by mixing starch and water in a weight ratio of 1:

1.

6. The method for preparing the apple vinegar mooncake filling according to any one of claims 1 to 5, characterized in that: The following steps are involved: S1, washing and core-removing fresh apples, cutting into small pieces, and squeezing juice to obtain juice and pulp, and adjusting the sugar content of the juice to 10-15° Brix to obtain a fermentation substrate; S2, inoculating yeast into the fermentation substrate, and performing alcohol fermentation at 18-30° C. for 3-6 days to obtain alcohol fermentation liquid; S3, inoculating acetic acid bacteria into the alcohol fermentation liquid, and subjecting the mixture to acetic acid fermentation at 24-33° C. for 3-4 days to obtain apple vinegar; S4, combining the apple cider vinegar of step S3 and the fruit pulp of step S1 and boiling them until they are soft and translucent, adding lemon juice and crystal sugar, boiling and concentrating them until the juice is concentrated to more than 1 / 3, and making applesauce; S5, weighing maltitol liquid and cornstarch according to the weight proportions, mixing them evenly, and then mixing them evenly with the applesauce obtained in step S1 to obtain a mixture; S6, continue to boil the mixture, weigh corn oil according to the weight portion, add emulsifier, pour into the pot, mix well, heat to 75° C. to 85° C., steam for 15 to 20 minutes until it becomes a paste, turn off the heat, and let cool to obtain apple cider vinegar mooncake filling.

7. The method for preparing apple vinegar mooncake filling according to claim 6, characterized in that: In step S2, the amount of yeast added is 4-6% (v / v) of the fermentation substrate.

8. The method for preparing apple vinegar mooncake filling according to claim 6, characterized in that: In step S3, the acetic acid bacteria is Acetobacter pasteurianus, and the inoculation amount of the acetic acid bacteria is 7-10% (v / v) of the alcohol fermentation liquid.

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