Moon cake crust capable of directionally regulating and controlling oil return as well as preparation method and application of mooncake crust

Abstract

The invention discloses mooncake crust capable of directionally regulating and controlling oil return as well as a preparation method and application of the mooncake crust. The invention belongs to the technical field of food processing. The invention aims to solve the technical problems of poor skin color and structure collapse caused by uncontrollable oil return of traditional moon cakes. Chitosan, isoflavone and corn oil are mixed, and meanwhile, the content of imine bonds is controlled by accurately adjusting the molar ratio of chitosan to isoflavone, so that the three-dimensional grid structure of the oleogel is adjusted. Due to the proper size of the three-dimensional grid structure of the oleogel, the fixed content of grease can be directionally contained, so that the oil return of the cake crust is regulated and controlled. The CS-ISO oil gel prepared by the invention has extremely strong oil wrapping property, water retention property, freezing resistance, heat resistance, cohesiveness and film-forming property, and when the CS-ISO oil gel is applied to the preparation of the mooncake crust, the oil of the mooncake can be properly returned, the excellent color and flavor of the mooncake crust can be ensured, and the collapse of the mooncake crust structure can be avoided.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a mooncake crust capable of directionally regulating oil return, and a preparation method and application thereof. Background Art

[0002] Mooncakes are a traditional seasonal baked food in my country. Eating round mooncakes during the Mid-Autumn Festival symbolizes reunion and happiness. There are many types of mooncakes, with Beijing-style mooncakes being the main type in the north and Cantonese-style and Suzhou-style mooncakes being the main types in the south. Mooncakes are deeply loved by consumers for their unique taste and symbolic meaning.

[0003] Oleogel is a viscoelastic and thermoreversible semisolid material composed of liquid oil (mainly vegetable oil) and a small amount of gelling agent. Oleogel has the advantages of being edible, simple in process and low in price. Oleogel can be constructed by direct and indirect methods to form ribbon or fiber structures, and then form a three-dimensional network structure to fix the liquid oil and gel the entire system. Different types of oleogels exhibit different colloidal structures. Such as crystal particle networks, self-assembly systems, polymer arrangements and indirect template systems. Oleogel has solid-like properties that not only maintain the solid properties of the product, but also give the product healthy properties. At present, oleogels are used in ice cream, sausages, baked goods, and candies to replace traditional fats, showing their excellent properties.

[0004] Traditional mooncake crusts are made of materials such as lard and flour. After a certain period of time, the oil in the fillings will be absorbed back into the crust. Appropriate oil return of mooncakes will increase the color and flavor of the crust. Excessive oil return will cause the crust structure to collapse. Therefore, how to accurately control the oil return of mooncake crust is an urgent problem to be solved in mooncake production. Summary of the invention

[0005] The purpose of the present invention is to solve the technical problem that the traditional mooncake oil return is uncontrollable, resulting in poor color and structural collapse of the mooncake crust. The present invention provides a mooncake crust with directionally controllable oil return, and a preparation method and application thereof.

[0006] The technical solution of the present invention is as follows:

[0007] One of the purposes of the present invention is to provide a mooncake crust with directionally controllable oil return, wherein the mooncake crust is prepared by 60-70% of wheat flour, 18-22% of chitosan-isoflavone (CS-ISO) oil gel, 1-2% of yeast, 1-2% of salt and 10-14% of water by mass fraction.

[0008] It is further defined that the chitosan-isoflavonoid (CS-ISO) oil gel is prepared from corn oil, chitosan and isoflavone.

[0009] It is further defined that the corn oil content in the chitosan-isoflavonoid (CS-ISO) oil gel is 80-90 wt %, and the molar ratio of chitosan to isoflavone is (8.5:1.5)-(7:3).

[0010] It is further defined that the preparation method of chitosan-isoflavonoid (CS-ISO) oil gel is as follows: corn oil, chitosan and isoflavone are mixed, continuously stirred under heating conditions, and then cooled and stored statically.

[0011] It is further defined that the heating temperature is 90-110° C., the stirring speed is 500-700 rpm, and the time is 30-50 min.

[0012] Further defined, cooling to 15-25°C and storing at this temperature for 1-3 days.

[0013] The second object of the present invention is to provide a method for preparing mooncake crust capable of directionally regulating oil return, the method being carried out according to the following steps:

[0014] Sift the wheat flour, add it into a blender with salt, yeast and CS-ISO oil gel and mix evenly. Then add water in batches and mix. Knead the dough, let it rise and roll out the dough.

[0015] Further limit: proofing for 1-1.5 hours.

[0016] The third object of the present invention is to provide a mooncake with proper oil return, wherein the mooncake crust is the above-mentioned mooncake crust with directionally controllable oil return.

[0017] The fourth object of the present invention is to provide a method for preparing moon cakes with proper oil recovery, the method being carried out according to the following steps:

[0018] Prepare the filling, divide the dough and wrap the filling, apply egg liquid on the surface of the pastry, bake, cool and package.

[0019] It is further defined that the mass ratio of crust to filling is 1:(1.5-2.5).

[0020] The baking procedure is further defined as: upper heat 150-170°C, lower heat 170-190°C, and the baking time is 15-30 minutes.

[0021] The fifth object of the present invention is to provide an application of the above-mentioned cake skin in Beijing-style mooncakes, Cantonese-style mooncakes and Suzhou-style mooncakes.

[0022] Compared with the prior art, the present invention has the following advantages:

[0023] The present invention uses corn oil as the oil phase, mixes chitosan (CS) and isoflavone (ISO) with corn oil, and precisely adjusts the molar ratio of chitosan and isoflavone to control the imine bond content, thereby adjusting the three-dimensional grid structure of the oil gel. The size of the appropriate three-dimensional grid structure of the oil gel can directionally accommodate a fixed amount of oil, thereby regulating the oil return of the cake skin, and ultimately achieving the purpose of regulating the rheology and mechanical strength of the oil gel and forming a stable complex. The CS-ISO oil gel prepared by the present invention has extremely strong oil-encapsulating property, water retention, freezing resistance, heat resistance, adhesion and film-forming property, and is applied to the production of moon cake skin, so as to make the moon cake properly return oil, ensure the excellent color and flavor of the skin, and avoid the collapse of the moon cake skin structure. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 The effect of different isoflavone contents on the elasticity of CS-ISO oil gel in Example 1-2;

[0025] Figure 2 The effect of different isoflavone contents on the hardness of CS-ISO oil gel in Example 1-2;

[0026] Figure 3 Characterization of dough tensile strength and stretching distance of Example 1, Comparative Example 1 and blank control (without adding oil);

[0027] Figure 4 The sensory evaluation diagram of the moon cakes of Example 1 and Comparative Example 1;

[0028] Figure 5 The sensory evaluation comprehensive score diagram of the moon cakes of Example 1 and Example 3;

[0029] Figure 6 The figures are actual photos of moon cakes of Example 1 and Comparative Example 1; left - Example 1, right - Comparative Example 1;

[0030] Figure 7 This is a laser confocal microscope image of the distribution of oil in the oil gel of Example 1;

[0031] Figure 8 This is a microscope image of the distribution of oil in the oil gel of Example 1;

[0032] Fig. 9 for Figure 7 and Figure 8 The combined overall map. DETAILED DESCRIPTION

[0033] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0034] The experimental methods used in the following examples are conventional methods unless otherwise specified. The materials, reagents, methods and instruments used are conventional materials, reagents, methods and instruments in the art unless otherwise specified, and can be obtained through commercial channels by those skilled in the art.

[0035] The terms "comprising," "including," "having," "containing," or any other variations thereof, as used in the following examples, are intended to cover a non-exclusive inclusion. For example, a composition, step, method, article, or apparatus comprising the listed elements is not necessarily limited to only those elements, but may include other elements not expressly listed or inherent to such composition, step, method, article, or apparatus.

[0036] Embodiment 1:

[0037] The preparation method of a moon cake with proper oil recovery of the present embodiment is carried out by the following steps:

[0038] (1) Preparation of oil gel: corn oil is used as the oil phase, and corn oil is mixed with chitosan and isoflavones, wherein the total mass ratio of chitosan and isoflavones to corn oil is 15:85, and the molar ratio of chitosan and isoflavones is 8:2. The mixture is stirred continuously at 100°C and 600 rpm for 40 minutes, then cooled to 20°C and stored at this temperature and dry conditions for 2 days. After the formation of the crystal network is observed, the sample is inverted and the gel formation is continued to be observed. When it is observed that the mixture no longer flows, the oil gel is prepared. The prepared CS-ISO oil gel has extremely strong oil encapsulation, water retention, freezing resistance, heat resistance, adhesion and film-forming properties.

[0039] (2) Making crust: After sifting wheat flour, weigh 65% wheat flour, 1.5% yeast, 1.5% salt, 20% CS-ISO oil gel and 12% water by mass. First, add wheat flour, yeast, salt and CS-ISO oil gel into a blender and mix well. After mixing well, add water three times and continue stirring. Knead the dough until the surface of the dough becomes smooth, cover with plastic wrap, and relax the dough for 80 minutes.

[0040] (3) Making fillings: Place salted duck egg yolks in an oven and bake for 15 minutes, take them out and crush them to obtain coarse egg yolk powder. Pass the coarse egg yolk powder through a 100-mesh sieve to obtain fine salted egg yolk powder. Mix 80% salted egg yolk powder, 15% meat floss, 3% corn oil and 2% sesame seeds according to mass fractions, and place them in a round mold to shape.

[0041] (4) Divide the dough and wrap the filling: Divide the dough into 16g pieces and roll them out, and divide the filling into 32g pieces. Wrap the egg yolk filling in the dough and mold it, then apply egg liquid on the surface of the dough.

[0042] (5) Baking and cooling: Set the baking temperature to 160°C for the upper fire and 180°C for the lower fire, and the baking time to 20 minutes. Bake in the oven, and finally cool the finished product to room temperature before packaging.

[0043] Embodiment 2:

[0044] The difference between this embodiment and embodiment 1 is that the molar ratios of chitosan and isoflavones in step (1) are 5:5, 6:4, 6.5:3.5, 7:3, 7.5:2.5, 8.5:1.5, and 9:1, respectively. The other steps and parameters are the same as those in embodiment 1.

[0045] Embodiment 3:

[0046] The difference between this embodiment and embodiment 1 is that the mass fraction of the oil gel in step (2) is 10%, 15%, 25% and 30% respectively. The other steps and parameters are the same as those in embodiment 1.

[0047] Comparative Example 1:

[0048] The difference between this comparative example and Example 1 is that lard is used to replace the CS-ISO oil gel, and the amount of lard used is the same as that of the CS-ISO oil gel. Other steps and parameters are the same as those of Example 1.

[0049] (I) Determination of oil gel and crust dough texture properties: Use the texture analyzer TA-XT Plus from Stable Miero System, UK. Place the dough in the probe A / DSC, extrude the dough, and measure with the P25 probe. Parameters: pre-measurement speed 2.0 mm / s, measurement speed 0.8 mm / s, post-measurement speed 0.8 mm / s, sample deformation 70%, trigger force 5 g.

[0050] The results of oil gel texture are shown in Figure 1-2 .Depend on Figure 1 It can be seen that no gel is formed when the CS:ISO molar ratio is 5:5 and 6:4. The elasticity is the highest when the CS:ISO molar ratio is 7:3, and the elastic strength is second only to the elasticity value corresponding to the molar ratio of 7:3 when the CS:ISO molar ratio is 8:2 and 9:1. Figure 2It can be seen that the CS:ISO molar ratio of 9:1 has the highest hardness, followed by 8.5:1.5 and 8:2, and the hardness is lower when the molar ratio is 7.5:2.5, 7:3 and 6.5:3.5. Compared with the first three groups, the different CS:ISO molar ratios in the last three groups have no obvious effect on the hardness of the oil gel. According to the strength and hardness required to construct the oil gel and considering the material cost, the CS:ISO molar ratio is preferably (8.5:1.5)-(7:3), and the most preferred is 8:2.

[0051] The texture properties of the dough are shown in Table 1. It can be seen from Table 1 that the addition of lard and oil gel has a greater impact on the hardness, cohesion and resilience of the dough. There is no significant difference between oil gel and lard in the effects on the elasticity and cohesion of the dough. Compared with lard, oil gel can make the dough more resilient.

[0052] Table 1 Effect of CS-ISO oil gel on dough texture properties

[0053]

[0054]

[0055] Note: Different superscript letters in the same column indicate significant differences (P<0.05).

[0056] (II) Determination of tensile strength of crust dough: The texture analyzer TA-XTPlus from the British company Stable Miero System was used. The dough was made into long strips of the same size and shape using the mold provided by the probe A / KIE, and then the tensile properties were measured. The main parameters were: pre-measurement speed 2.0 mm / s, measurement speed 2.0 mm / s, post-measurement speed 10 mm / s, and stretching distance 55 mm.

[0057] The results are as follows Figure 3 As shown by Figure 3 It can be seen that compared with the blank sample without adding oil, the tensile properties of the dough added with lard and CS-ISO oil gel are significantly improved. Compared with the dough added with lard, the dough added with CS-ISO oil gel has a slightly lower tensile strength but a significantly higher tensile distance.

[0058] (III) Mooncake sensory quality determination:

[0059] With reference to the standard of GB / T 19855-2023 "General Rules for Mooncake Quality", and improved on this basis (see Table 2 for details), 10 professional sensory evaluators were selected to form an evaluation team. The evaluation was conducted in a random manner, and sensory evaluations were conducted on mooncakes made with oil gel and mooncakes sold on the market.

[0060] Table 2 Mooncake sensory evaluation standards

[0061]

[0062] Results Figure 4-5 .Depend on Figure 4 It can be seen that the mooncakes containing 20% ​​CS-ISO oil gel by mass are superior to the mooncakes sold on the market in terms of smell, taste, texture, color and texture. Figure 5 It can be seen that the sensory evaluation score of the mooncakes prepared by adding 20% ​​CS-ISO oil gel is higher than that of the mooncakes prepared by adding 10%, 15%, 25% and 30% CS-ISO oil gel.

[0063] (IV) Determination of oil distribution:

[0064] The results are as follows Figure 7-9 As shown by Figure 7 Figure 8 and Fig. 9 The results show the stabilization mechanism of CS-ISO oil gel. The oil distribution is shown by Nile red staining, and the stained oil shows red fluorescence. It can be seen from the figure that by controlling the content of imine bonds, the oil gel can form a tight three-dimensional network structure, which can accommodate a certain amount of oil and make the oil evenly distributed to form a stable complex.

[0065] The above are only preferred specific embodiments of the present invention, which are all different implementations based on the overall concept of the present invention, and the protection scope of the present invention is not limited thereto. Any changes or substitutions that can be easily thought of by a person skilled in the art within the technical scope disclosed by the present invention should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention should be based on the protection scope of the claims.

Claims

1. A mooncake crust with directionally adjustable oil return, characterized in that: The crust is prepared from 60-70% of wheat flour, 18-22% of CS-ISO oil gel, 1-2% of yeast, 1-2% of salt and 10-14% of water according to mass fraction.

2. The mooncake wrapper according to claim 1, characterized in that: CS-ISO oil gel is prepared from corn oil, chitosan and isoflavones.

3. The mooncake wrapper according to claim 2, characterized in that: The corn oil content in the oil gel is 80-90wt%, and the molar ratio of chitosan to isoflavone is (8.5:1.5)-(7:3).

4. The mooncake wrapper according to claim 2, characterized in that: Preparation method of oil gel: After corn oil, chitosan and isoflavones are mixed, they are continuously stirred under heating conditions and then allowed to stand for storage after cooling.

5. The mooncake wrapper according to claim 4, characterized in that: The heating temperature is 90-110°C, the stirring speed is 500-700rpm, the time is 30-50min, cooled to 15-25°C, and stored at this temperature for 1-3 days.

6. The method for preparing mooncake crust according to claim 1, characterized in that: The method: Sift the wheat flour, add it into a blender with salt, yeast and CS-ISO oil gel and mix evenly. Then add water in batches and mix. Knead the dough, let it rise and roll out the dough.

7. A moon cake with proper oil recovery, characterized in that: The mooncake crust is the mooncake crust according to claim 1.

8. The method for preparing moon cakes with proper oil recovery as claimed in claim 7, characterized in that: The method: Prepare the filling, divide the dough and wrap the filling, apply egg liquid on the surface of the pastry, bake, cool and package.

9. The method according to claim 8, characterized in that The mass ratio of crust to filling is 1:(1.5-2.5), and the baking procedure is: upper heat 150-170°C, lower heat 170-190°C, and the time is 15-30 minutes.

10. Use of the mooncake crust of claim 1 in Beijing-style mooncakes, Cantonese-style mooncakes and Suzhou-style mooncakes.

Images