Preparation method of dried orange peel mooncake
By using preservatives composed of plant extracts, the market promotion problems caused by the short shelf life of dried tangerine peel mooncakes and the use of preservatives are solved, and the effect of extending the shelf life and maintaining healthy attributes is achieved.
Patent Information
- Application Number
- CN202510101767.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-22
- Publication Date
- 2025-04-08
AI Technical Summary
Tangerine peel mooncakes have short shelf life and the use of traditional preservatives leads to market promotion problems with low health awareness.
Fresh preservatives composed of plant extracts are used to replace traditional preservatives, including tangerine peel extract, shanci mushroom extract, green chrysanthemum extract and deionized water. They are heated and insulated after spraying on the surface of mooncakes to extend the shelf life.
It effectively extends the shelf life of mooncakes, maintains the natural and healthy properties of the product, and solves the marketing problems caused by the use of preservatives.
Smart Images
Figure SMS_1 
Figure SMS_3
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for preparing tangerine peel mooncakes. Background Art
[0003] Tangerine peel mooncakes not only cleverly integrate the healthy concept of low sugar, but also contain the health essence of tangerine peel, a natural gift. Tangerine peel has been a health product highly praised by traditional Chinese medicine since ancient times. Its unique aroma and medicinal value are slowly released in the sweetness of the mooncakes, bringing a touch of freshness and nourishment to the tasters.
[0004] However, this unique delicacy faces the challenge of a short shelf life. In order to lock in this gift from nature, traditional crafts often need the help of preservatives. But today, with the increasing awareness of health, people begin to pay more attention to the safety and purity of food, and are resistant to food containing a large amount of preservatives. This persistent pursuit of health has invisibly built an insurmountable barrier for the widespread dissemination of tangerine peel mooncakes.
[0005] Faced with this dilemma, it has become particularly urgent and important to explore a new preparation method that can not only preserve the unique flavor and health benefits of tangerine peel mooncakes, but also effectively extend the shelf life. This is not only an innovative challenge to traditional craftsmanship, but also the key to promoting tangerine peel mooncakes, a delicious delicacy, to a wider market. Summary of the invention
[0006] In order to solve the above problems, the present invention provides a preparation method of tangerine peel mooncakes, which can not only effectively solve the problems of short shelf life and use of preservatives without sacrificing the unique flavor and nutritional value of tangerine peel mooncakes, but also promote the market promotion and consumer acceptance of this new flavor mooncake.
[0007] To solve the above problems, the technical solution adopted by the present invention is:
[0008] A method for preparing tangerine peel mooncakes comprises the following steps:
[0009] (1) Preparation of mooncake skin:
[0010] 1) Weigh 100-150kg of mooncake flour, 5-10kg of glutinous rice flour, 10-15kg of corn flour, 60-80kg of syrup, 10-15kg of corn oil, and 0.2-0.5kg of soap water;
[0011] 2) firstly mix the mooncake flour, glutinous rice flour and corn flour to obtain a mixed flour, then mix the syrup and soap water, then add corn oil and mix, then pour into the mixed flour, knead until the surface of the dough is shiny, leave at room temperature for 2-4h, cut the dough into 25-30g / piece by weight, and prepare mooncake skin for later use;
[0012] (2) Prepare mooncake fillings:
[0013] 1) Weigh 100-150kg of red bean paste, 20-50kg of tangerine peel, 10-30kg of syrup and 20-50kg of soybean oil;
[0014] 2) Mix the syrup and soybean oil, put them into a pot and heat them, add red bean paste first and then add tangerine peel, stir constantly, boil until it becomes a paste, cut them into pieces of 75-90g / piece, and the mooncake filling is ready for use;
[0015] (3) Mooncake preparation: Take mooncake skin, roll it to 0.5 cm thick, wrap the fillings, make a rough dough, put it into a mold and press it into shape, bake it in an oven with an upper temperature of 200-220°C and a lower temperature of 180-210°C for 15-18 minutes, and when it cools naturally to 60-70°C after being taken out of the oven, quickly spray a layer of preservative on the surface of the mooncake, heat it to 80-90°C, keep it warm for 20-25 minutes, and then cool it naturally to room temperature to make the mooncake.
[0016] It is further described that the preservative comprises, by weight, 10-18 parts of tangerine peel extract, 5-12 parts of Pleurotus eryngii extract, 12-18 parts of Cyclocarya paliurus extract and 80-100 parts of deionized water.
[0017] Further, the tangerine peel extract is prepared by the following steps: washing the tangerine peel, adding 5-8 times water, heating to 80-100° C. on a low heat, extracting for 2-4 hours, separating the solid and the liquid, and evaporating and concentrating the filtrate until the water content is less than 5% to obtain the tangerine peel extract.
[0018] It is further described that the Trillium extract is prepared by the following steps: washing the Trillium, cutting it into small pieces, adding 2-5 times of water for ultrasonic decoction for 20-40 minutes, separating the solid and liquid to obtain solid residue and filtrate, adding 2-5 times of water to the solid residue for ultrasonic decoction for 20-30 minutes, separating the solid and liquid, removing the solid residue and leaving the filtrate to mix with the filtrate obtained for the first time, concentrating the filtrate to 0.1-0.2 times of the original volume and then spray drying to obtain the Trillium extract.
[0019] It is further described that the Cyclocarya paliurus extract is prepared by the following steps: washing the Cyclocarya paliurus, drying it, and then crushing it at a speed of 2000-3000r / min at 5-10°C, passing it through a 20-40 mesh sieve to obtain the Cyclocarya paliurus powder, adding 10-25 times distilled water for ultrasonic decoction for 20-30min, separating the solid and liquid, taking the filtrate, concentrating the filtrate to 0.5-0.8 times the original volume, and then spray drying it to obtain the Cyclocarya paliurus extract.
[0020] It is further specified that the ultrasonic power of the ultrasonic decoction is 2000-3000W, and the decoction temperature is 80-100°C.
[0021] The present invention has the following beneficial effects:
[0022] The tangerine peel mooncake developed by the present invention not only retains the traditional low sugar and health-care properties, but also further solves the market promotion problem caused by the use of preservatives. Through in-depth research by the team, the preservative composed of plant extracts was innovatively used to replace traditional preservatives, which not only extended the shelf life of the mooncakes, but also maintained the natural and healthy attributes of the product.
[0023] Specifically, the key to the present invention is to discover and optimize the formula of the preservative. In the previous study, the team screened out the most effective combination from a variety of extracts, eliminated the use of cherry extract due to its poor effect, and finally determined the preservative formula composed of tangerine peel extract, Trillium extract, Cyclocarya paliurus extract and deionized water. The formula is accurately proportioned by weight, with 10-18 parts of tangerine peel extract, 5-12 parts of Trillium extract, 12-18 parts of Cyclocarya paliurus extract, and 80-100 parts of deionized water, which act together on the surface of the moon cakes, and through the process of quickly brushing a layer after they are out of the oven, a preservation effect equivalent to that of adding traditional preservatives is achieved.
[0024] This innovative preservative is particularly effective against harmful bacteria commonly found in the storage of mooncakes, such as mold and yeast, and effectively protects the quality and safety of mooncakes. In addition, the preparation method of the preservative is simple and easy to operate, which greatly reduces production costs and improves production efficiency, laying a solid foundation for the widespread promotion of the product.
[0025] In summary, the tangerine peel mooncake of the present invention not only inherits the deliciousness and healthiness of traditional mooncakes, but also solves the controversy over the use of preservatives through innovative preservation technology, brings new development opportunities to the mooncake industry, and has extremely high market potential and social value. DETAILED DESCRIPTION
[0026] The tangerine peel granules used in the present application are prepared by the method of tangerine peel granules disclosed in Chinese patent CN 106074796A.
[0027] Embodiment 1:
[0028] A method for preparing tangerine peel mooncakes comprises the following steps:
[0029] (1) Preparation of mooncake skin:
[0030] 1) Weigh 100kg mooncake flour, 5kg glutinous rice flour, 10kg corn flour, 60kg syrup, 10kg corn oil, and 0.2kg soap water;
[0031] 2) firstly mix the mooncake flour, glutinous rice flour and corn flour to obtain a mixed flour, then mix the syrup and soap water, then add corn oil and mix, then pour into the mixed flour, knead until the surface of the dough is shiny, leave at room temperature for 2 hours, cut the dough into 25g / piece weight, and then prepare the mooncake skin for later use;
[0032] (2) Prepare mooncake fillings:
[0033] 1) Weigh 100kg red bean paste, 20kg tangerine peel, 10kg syrup and 20kg soybean oil;
[0034] 2) Mix the syrup and soybean oil, put them into a pot and heat them, add red bean paste first and then tangerine peel, stir constantly, boil until it becomes a paste, cut them into pieces of 75g / piece, and use them as mooncake fillings;
[0035] (3) Mooncake preparation: Take mooncake skin, roll it to 0.5 cm thick, wrap the fillings into it, make a rough embryo, put it into a mold and press it into shape, bake it in an oven with an upper temperature of 200° C. and a lower temperature of 180° C. for 15 minutes, and when it is naturally cooled to 60° C. after being taken out of the oven, quickly spray a layer of preservative on the surface of the mooncake, heat it to 80° C., keep it warm for 20 minutes, and then naturally cool it to room temperature to make a mooncake;
[0036] The preservative comprises, by weight, 10 parts of tangerine peel extract, 5 parts of Psoralea corylifolia extract, 12 parts of Cyclocarya paliurus extract and 80 parts of deionized water;
[0037] The tangerine peel extract is prepared by the following steps: washing the tangerine peel, adding 5 times water, heating to 80°C over low heat for 2 hours, separating the solid and the liquid, and evaporating and concentrating the filtrate until the water content is less than 5% to obtain the tangerine peel extract.
[0038] The trillium extract is prepared by the following steps: washing the trillium, cutting it into small pieces, adding 2 times of water, 80°C, 2000W ultrasonic decoction for 20 minutes, solid-liquid separation to obtain solid residue and filtrate, adding 2 times of water to the solid residue, 80°C, 2000W ultrasonic decoction for 20 minutes, solid-liquid separation, removing the solid residue and leaving the filtrate to mix with the filtrate obtained for the first time, concentrating the filtrate to 0.1 times of the original volume and then spray drying to obtain the trillium extract.
[0039] The Cyclocarya paliurus extract is prepared by the following steps: washing the Cyclocarya paliurus, drying it, and then crushing it at a speed of 2000r / min at 5°C, passing it through a 20-mesh sieve to obtain the Cyclocarya paliurus powder, adding 10 times distilled water for ultrasonic decoction for 20 minutes, separating the solid and liquid, taking the filtrate, concentrating the filtrate to 0.5 times the original volume, and then spray drying it to obtain the Cyclocarya paliurus extract.
[0040] Embodiment 2:
[0041] A method for preparing tangerine peel mooncakes comprises the following steps:
[0042] (1) Preparation of mooncake skin:
[0043] 1) Weigh 150kg of mooncake flour, 10kg of glutinous rice flour, 15kg of corn flour, 80kg of syrup, 15kg of corn oil, and 0.5kg of soap water;
[0044] 2) firstly mix the mooncake flour, glutinous rice flour and corn flour to obtain a mixed flour, then mix the syrup and soap water, then add corn oil and mix, then pour into the mixed flour, knead until the surface of the dough is shiny, leave at room temperature for 2-4h, cut the dough into 30g / piece by weight, and prepare mooncake skin for later use;
[0045] (2) Prepare mooncake fillings:
[0046] 1) Weigh 150kg of red bean paste, 50kg of tangerine peel, 30kg of syrup and 50kg of soybean oil;
[0047] 2) Mix the syrup and soybean oil, put them into a pot and heat them, add red bean paste first and then add tangerine peel, stir constantly, boil until it becomes a paste, cut it into 90g / piece pieces, and it becomes mooncake filling, set aside;
[0048] (3) Mooncake preparation: Take mooncake skin, roll it to 0.5 cm thick, wrap the fillings into it, make a rough dough, put it into a mold and press it into shape, bake it in an oven with an upper temperature of 220° C. and a lower temperature of 210° C. for 18 minutes, and when it is naturally cooled to 70° C. after being taken out of the oven, quickly spray a layer of preservative on the surface of the mooncake, heat it to 90° C., keep it warm for 25 minutes, and then naturally cool it to room temperature to make a mooncake;
[0049] The preservative comprises, by weight, 18 parts of tangerine peel extract, 12 parts of Psoralea corylifolia extract, 18 parts of Cyclocarya paliurus extract and 100 parts of deionized water;
[0050] The tangerine peel extract is prepared by the following steps: washing the tangerine peel, adding 8 times water, heating to 100°C over low heat for 4 hours, separating the solid and the liquid, and evaporating and concentrating the filtrate until the water content is less than 5% to obtain the tangerine peel extract.
[0051] The trillium extract is prepared by the following steps: washing the trillium, cutting it into small pieces, adding 5 times of water, 100°C, 3000W ultrasonic decoction for 40 minutes, solid-liquid separation to obtain solid residue and filtrate, adding 5 times of water to the solid residue, 100°C, 3000W ultrasonic decoction for 30 minutes, solid-liquid separation, removing the solid residue and leaving the filtrate to mix with the filtrate obtained for the first time, concentrating the filtrate to 0.2 times of the original volume and then spray drying to obtain the trillium extract.
[0052] The Cyclocarya paliurus extract is prepared by the following steps: washing the Cyclocarya paliurus, drying it, and then crushing it at a speed of 3000r / min at 10°C, passing it through a 40-mesh sieve to obtain the Cyclocarya paliurus powder, adding 25 times distilled water for ultrasonic decoction for 30 minutes, separating the solid and liquid, taking the filtrate, concentrating the filtrate to 0.8 times of the original volume, and then spray drying it to obtain the Cyclocarya paliurus extract.
[0053] Embodiment 3:
[0054] A method for preparing tangerine peel mooncakes comprises the following steps:
[0055] (1) Preparation of mooncake skin:
[0056] 1) Weigh 120kg mooncake flour, 8kg glutinous rice flour, 12kg corn flour, 70kg syrup, 12kg corn oil, and 0.4kg soap water;
[0057] 2) First, the mooncake flour, glutinous rice flour and corn flour are mixed to obtain a mixed powder, then the syrup is mixed with soap water, corn oil is added and mixed, and then poured into the mixed powder, kneaded until the surface of the dough is shiny, and placed at room temperature for 3 hours. The dough is cut into pieces of 28g / piece to form mooncake skins for later use;
[0058] (2) Prepare mooncake fillings:
[0059] 1) Weigh 130kg of red bean paste, 35kg of tangerine peel, 20kg of syrup and 35kg of soybean oil;
[0060] 2) Mix the syrup and soybean oil, put them into a pot and heat them, add red bean paste first and then add tangerine peel, stir constantly, boil until it becomes a paste, cut it into pieces of 80g / piece, and it becomes mooncake filling, set aside;
[0061] (3) Mooncake preparation: Take mooncake skin, roll it to 0.5 cm thick, wrap the fillings into it, make a rough embryo, put it into a mold and press it into shape, bake it in an oven with an upper temperature of 210° C. and a lower temperature of 200° C. for 16 minutes, and when it is naturally cooled to 65° C. after being taken out of the oven, a layer of preservative is quickly sprayed on the surface of the mooncake, and then heated to 85° C., and kept warm for 22 minutes, and then naturally cooled to room temperature, and the mooncake is ready;
[0062] The preservative comprises, by weight, 15 parts of tangerine peel extract, 8 parts of Psoralea corylifolia extract, 15 parts of Cyclocarya paliurus extract and 90 parts of deionized water;
[0063] The tangerine peel extract is prepared by the following steps: washing the tangerine peel, adding 6 times water, heating to 90°C over low heat for 3 hours, separating the solid and the liquid, and evaporating and concentrating the filtrate until the water content is less than 5% to obtain the tangerine peel extract.
[0064] The trillium extract is prepared by the following steps: washing the trillium, cutting it into small pieces, adding 3 times of water at 90°C and 2500W ultrasonic decoction for 30 minutes, separating the solid and liquid to obtain solid residue and filtrate, adding 3 times of water at 90°C and 2500W ultrasonic decoction for 25 minutes to the solid residue, separating the solid and liquid, removing the solid residue and leaving the filtrate to mix with the filtrate obtained for the first time, concentrating the filtrate to 0.1 times of the original volume and then spray drying it to obtain the trillium extract.
[0065] The Cyclocarya paliurus extract is prepared by the following steps: washing the Cyclocarya paliurus, drying it, and then crushing it at a speed of 2500r / min at 8°C, passing it through a 30-mesh sieve to obtain the Cyclocarya paliurus powder, adding 20 times distilled water for ultrasonic decoction for 25 minutes, separating the solid and liquid, taking the filtrate, concentrating the filtrate to 0.6 times the original volume, and then spray drying it to obtain the Cyclocarya paliurus extract.
[0066] Experimental research:
[0067] Although the existing tangerine peel mooncakes have low sugar content and certain health benefits, in order to improve the shelf life of the new flavor tangerine peel mooncakes, preservatives need to be added to make the mooncake skin. However, as people pay more attention to health care, they hope to eat less or no food with preservatives, and advocate eating green and natural food. Therefore, the application team initially selected several plant extracts as preservatives under the support of preliminary research and professional knowledge. A total of 4 extract combinations were studied in the early stage, and it was found that the combination of 3 extracts had the best effect.
[0068] Control group 1:
[0069] The preparation method of a tangerine peel mooncake is basically the same as that of Example 3, except that the preservative comprises 38 parts of tangerine peel extract and 90 parts of deionized water in terms of weight ratio.
[0070] Control group 2:
[0071] The preparation method of a tangerine peel mooncake is basically the same as that of Example 3, except that the preservative includes 38 parts of Trillium extract and 90 parts of deionized water in terms of weight ratio.
[0072] Control group 3:
[0073] The preparation method of a tangerine peel mooncake is basically the same as that of Example 3, except that the preservative comprises 38 parts of Cyclocarya paliurus extract and 90 parts of deionized water in terms of weight ratio.
[0074] Control group 4:
[0075] The preparation method of a tangerine peel mooncake is basically the same as that of Example 3, except that the preservative comprises 23 parts of tangerine peel extract, 16 parts of Trillium extract and 90 parts of deionized water in parts by weight.
[0076] Control group 5:
[0077] The preparation method of a tangerine peel mooncake is basically the same as that of Example 3, except that the preservative comprises 19 parts of tangerine peel extract, 19 parts of Cyclocarya paliurus extract and 90 parts of deionized water in parts by weight.
[0078] Control group 6:
[0079] The preparation method of a tangerine peel mooncake is basically the same as that of Example 3, except that the preservative comprises 16 parts of Trillium extract, 23 parts of Cyclocarya paliurus extract and 90 parts of deionized water in weight proportions.
[0080] Control group 7:
[0081] A method for preparing tangerine peel mooncakes comprises the following steps:
[0082] (1) Preparation of mooncake skin:
[0083] 1) Weigh 120kg mooncake flour, 8kg glutinous rice flour, 12kg corn flour, 70kg syrup, 12kg corn oil, 0.04kg potassium sorbate, and 0.4kg soap water;
[0084] 2) firstly mix the mooncake flour, glutinous rice flour and corn flour to obtain a mixed flour, then mix the syrup, potassium sorbate and soap water, then add corn oil and mix, then pour into the mixed flour, knead until the surface of the dough is shiny, leave at room temperature for 3 hours, cut the dough into 28g / piece by weight, and prepare mooncake skin for later use;
[0085] (2) Prepare mooncake fillings:
[0086] 1) Weigh 130kg of red bean paste, 35kg of tangerine peel, 20kg of syrup and 35kg of soybean oil;
[0087] 2) Mix the syrup and soybean oil, put them into a pot and heat them, add red bean paste first and then add tangerine peel, stir constantly, boil until it becomes a paste, cut it into pieces of 80g / piece, and it becomes mooncake filling, set aside;
[0088] (3) Mooncake preparation: Take mooncake skin, roll it to 0.5 cm thick, wrap the fillings, make a rough embryo, put it into a mold and press it into shape, bake it in an oven with an upper temperature of 210°C and a lower temperature of 200°C for 16 minutes, and cool it naturally to room temperature after taking it out of the oven to make a mooncake.
[0089] Control Group 8:
[0090] A method for preparing tangerine peel mooncakes comprises the following steps:
[0091] (1) Preparation of mooncake skin:
[0092] 1) Weigh 120kg mooncake flour, 8kg glutinous rice flour, 12kg corn flour, 70kg syrup, 12kg corn oil, and 0.4kg soap water;
[0093] 2) First, the mooncake flour, glutinous rice flour and corn flour are mixed to obtain a mixed powder, then the syrup is mixed with soap water, corn oil is added and mixed, and then poured into the mixed powder, kneaded until the surface of the dough is shiny, and placed at room temperature for 3 hours. The dough is cut into pieces of 28g / piece to form mooncake skins for later use;
[0094] (2) Prepare mooncake fillings:
[0095] 1) Weigh 130kg of red bean paste, 35kg of tangerine peel, 20kg of syrup and 35kg of soybean oil;
[0096] 2) Mix the syrup and soybean oil, put them into a pot and heat them, add red bean paste first and then add tangerine peel, stir constantly, boil until it becomes a paste, cut it into pieces of 80g / piece, and it becomes mooncake filling, set aside;
[0097] (3) Mooncake preparation: Take mooncake skin, roll it to 0.5 cm thick, wrap the fillings into it, make a rough embryo, put it into a mold and press it into shape, bake it in an oven with an upper temperature of 210° C. and a lower temperature of 200° C. for 16 minutes, and when it is naturally cooled to 65° C. after being taken out of the oven, a layer of preservative is quickly sprayed on the surface of the mooncake, and then heated to 85° C., and kept warm for 22 minutes, and then naturally cooled to room temperature, and the mooncake is ready;
[0098] The preservative comprises 15 parts of tangerine peel extract, 8 parts of Tripterygium wilfordii extract, 15 parts of cherry extract and 90 parts of deionized water in proportion by weight;
[0099] The tangerine peel extract is prepared by the following steps: washing the tangerine peel, adding 6 times water, heating to 90°C over low heat for 3 hours, separating the solid and the liquid, and evaporating and concentrating the filtrate until the water content is less than 5% to obtain the tangerine peel extract.
[0100] The trillium extract is prepared by the following steps: washing the trillium, cutting it into small pieces, adding 3 times of water at 90°C and 2500W ultrasonic decoction for 30 minutes, separating the solid and liquid to obtain solid residue and filtrate, adding 3 times of water at 90°C and 2500W ultrasonic decoction for 25 minutes to the solid residue, separating the solid and liquid, removing the solid residue and leaving the filtrate to mix with the filtrate obtained for the first time, concentrating the filtrate to 0.1 times of the original volume and then spray drying it to obtain the trillium extract.
[0101] The cherry extract is prepared by the following steps: washing the cherries, removing the pits and cutting into small pieces, adding 4 times the amount of water, decocting at 90°C and 2500W ultrasonically for 25 minutes, separating the solid and the liquid, taking the filtrate, concentrating the filtrate to 0.7 times the original volume and then spray drying to obtain the cherry extract.
[0102] Control group 9:
[0103] The preparation method of a tangerine peel mooncake is substantially the same as that of Example 3, except that the preservative comprises 15 parts of Cyclocarya paliurus extract, 8 parts of Psoralea corylifolia extract, 15 parts of cherry extract and 90 parts of deionized water in weight ratio. The preparation method of the cherry extract is the same as that of the control group 8.
[0104] Control group 10:
[0105] The preparation method of a tangerine peel mooncake is substantially the same as that of Example 3, except that the preservative comprises 15 parts of tangerine peel extract, 15 parts of Cyclocarya paliurus extract, 8 parts of cherry extract and 90 parts of deionized water in weight ratio. The preparation method of the cherry extract is the same as that of the control group 8.
[0106] The tangerine peel mooncakes prepared in Examples 1-3 and Control Groups 1-10 were evaluated by the following indices (TPA test hardness, elasticity, chewiness, cohesiveness), as shown in Table 1.
[0107] Table 1:
[0108]
[0109]
[0110] The lower the hardness of the mooncake, the better the taste. From the table above, the hardness of the mooncakes made by adding the preservatives of the scheme combination of the present invention and the preservatives is not much different, indicating that the scheme of the present invention does not change the hardness of the mooncake. In the control group 1-6, the hardness is not much different from that of Examples 1-3, but the hardness of the control group 8-10 is a little harder. From the elasticity data, there is almost no difference between the technical scheme of the present invention and the control group 7, indicating that the scheme of the present invention does not affect the elastic taste of the mooncake compared with the prior art; and the control group 8-10 is slightly worse in elasticity. From the chewiness, the difference between the groups is not big, indicating that adding chemical preservatives or preservatives made of plant extracts has little effect on the chewiness of the mooncake. From the cohesiveness, there is little difference between the technical scheme of the present invention and the prior art in preparing mooncakes, indicating that the scheme of the present invention does not affect the cohesiveness of the mooncake compared with the prior art; and the cohesiveness of the mooncakes prepared by the control group 8-10 compared with the prior art and Examples 1-3 is slightly different.
[0111] The sensory evaluation indexes of the tangerine peel mooncakes prepared in Examples 1-3 and Control Groups 1-10 are shown in Table 2.
[0112] Table 2:
[0113]
[0114] The tangerine peel mooncakes prepared in Examples 1-3 and Control Groups 1-10 were subjected to sensory evaluation by 10 judges. The results are shown in Table 3:
[0115] Table 3:
[0116] Group Color form organize Taste and mouthfeel Overall acceptability Example 1 9.2 8.9 8.9 9.1 9.0 Example 2 9.0 8.6 8.7 9.0 8.7 Example 3 9.3 8.8 8.7 9.2 9.0 Control group 1 8.6 8.2 8.2 8.5 8.3 Control group 2 8.4 8.3 8.2 8.4 8.3 Control group 3 8.4 8.2 8.2 8.4 8.3 Control group 4 8.8 8.4 8.3 8.5 8.4 Control group 5 8.6 8.5 8.5 8.6 8.4 Control group 6 8.6 8.5 8.5 8.5 8.5 Control group 7 9.1 8.7 8.8 9.1 9.0 Control group 8 8.2 8.2 8.1 8.2 8.1 Control group 9 8.3 8.3 8.1 8.4 8.2 Control group 10 8.3 8.2 8.0 8.2 8.1
[0117] It can be seen that the scores of color, shape, texture, taste, mouthfeel and overall acceptability of Examples 1-3 and Control Group 7 are the highest, with little difference, indicating that the use of the scheme of the present invention does not have a significant impact on the sensory evaluation of moon cakes compared with the prior art; the data of Control Group 1-6 are slightly worse, while the sensory evaluation of moon cakes prepared by Control Group 8-10 compared with the prior art and Examples 1-3 is slightly different.
[0118] In summary, when the mooncakes are naturally cooled to 60-70°C after being taken out of the oven by the present invention, a layer of preservative is quickly sprayed on the surface of the mooncake (the preservative includes 10-18 parts of tangerine peel extract, 5-12 parts of Psoralea corylifolia extract, 12-18 parts of Cyclocarya paliurus extract and 80-100 parts of deionized water in terms of weight ratio), then heated to 80-90°C, kept warm for 20-25 minutes and then naturally cooled to room temperature to obtain the mooncakes with the best sensory and texture characteristics.
[0119] This experimental team mainly studies the inhibitory effect of preservatives on common harmful bacteria in mooncakes, such as molds and yeasts.
[0120] The above two contaminating bacteria were cultured for 24 hours, and the bacterial solution cultured for 24 hours was taken and coated on a PDA plate. Two holes were made on the plate, and then the preservatives prepared in Examples 1-3 and Control Groups 1-6, 8-10, and Control Group 7 (preservative composed of 0.04g potassium sorbate + 10g distilled water) were injected into the holes respectively, and allowed to stand for 3 minutes, and placed in a 37°C incubator overnight. The diameter of the inhibition zone was measured and recorded the next day. An inhibition zone diameter of >20mm is extremely sensitive, an inhibition zone diameter of 15-20mm is highly sensitive, an inhibition zone diameter of 10-15mm is moderately sensitive, an inhibition zone diameter of <10mm is low sensitive, and no inhibition zone is insensitive. The results are shown in the table below.
[0121] Table 4
[0122] Group Mold / mm Yeast / mm Example 1 21.3 20.1 Example 2 21.7 22.0 Example 3 23.1 21.6 Control group 1 15.3 17.5 Control group 2 16.2 16.8 Control group 3 15.9 17.1 Control group 4 17.5 18.2 Control group 5 17.6 18.6 Control group 6 17.0 17.2 Control group 7 21.5 22.7 Control group 8 15.2 15.8 Control group 9 15.3 16.0 Control group 10 14.2 15.8
[0123] As can be seen from the table above, Examples 1-3 and Control Group 7 have the best antibacterial effects on the two bacteria, both of which can reach extreme sensitivity, and the groups of Control Groups 1-6 and 8-10 can also reach high sensitivity. However, Control Groups 8-10 are not much different from Control Groups 1-3, but are much different from Control Groups 4-6, indicating that not any combination of plant extracts has a good effect on inhibiting molds and yeasts.
[0124] The above experiments have proved that the technical solution studied by the applicant can not only effectively solve the problems of short shelf life and use of preservatives without sacrificing the unique flavor and nutritional value of tangerine peel mooncakes, but also promote the market promotion and consumer acceptance of this new flavor mooncake.
[0125] The above description is a detailed description of the preferred feasible embodiments of the present invention, but the embodiments are not intended to limit the scope of the patent application of the present invention. All equivalent changes or modified changes completed under the technical spirit suggested by the present invention should fall within the patent scope covered by the present invention.
Claims
1. A method for preparing tangerine peel mooncake, characterized in that: The following steps are involved: (1) Preparation of mooncake skin: 1) Weigh 100-150kg of mooncake flour, 5-10kg of glutinous rice flour, 10-15kg of corn flour, 60-80kg of syrup, 10-15kg of corn oil, and 0.2-0.5kg of soap water; 2) firstly mix the mooncake flour, glutinous rice flour and corn flour to obtain a mixed flour, then mix the syrup and soap water, then add corn oil and mix, then pour into the mixed flour, knead until the surface of the dough is shiny, leave at room temperature for 2-4h, cut the dough into 25-30g / piece by weight, and prepare mooncake skin for later use; (2) Prepare mooncake fillings: 1) Weigh 100-150kg of red bean paste, 20-50kg of tangerine peel, 10-30kg of syrup and 20-50kg of soybean oil; 2) Mix the syrup and soybean oil, put them into a pot and heat them, add red bean paste first and then tangerine peel, stir constantly, boil until it becomes a paste, cut them into pieces of 75-90g / piece, and use them as mooncake fillings; (3) Mooncake preparation: Take mooncake skin, roll it to 0.5 cm thick, wrap the fillings, make a rough dough, put it into a mold and press it into shape, bake it in an oven with an upper temperature of 200-220°C and a lower temperature of 180-210°C for 15-18 minutes, and when it cools naturally to 60-70°C after being taken out of the oven, quickly spray a layer of preservative on the surface of the mooncake, heat it to 80-90°C, keep it warm for 20-25 minutes, and then cool it naturally to room temperature to make the mooncake.
2. A method for preparing tangerine peel mooncake according to claim 1, characterized in that: The preservative comprises, by weight, 10-18 parts of tangerine peel extract, 5-12 parts of Pleurotus eryngii extract, 12-18 parts of Cyclocarya paliurus extract and 80-100 parts of deionized water.
3. A method for preparing tangerine peel mooncake according to claim 3, characterized in that: The tangerine peel extract is prepared by the following steps: washing the tangerine peel, adding 5-8 times of water, heating to 80-100° C. with a low fire, extracting for 2-4 hours, separating the solid and the liquid, and evaporating and concentrating the filtrate until the water content is below 5% to obtain the tangerine peel extract.
4. A method for preparing tangerine peel mooncake according to claim 3, characterized in that: The trillium extract is prepared by the following steps: washing and cutting the trillium, adding 2-5 times water for ultrasonic decoction for 20-40 minutes, separating the solid and liquid to obtain solid residue and filtrate, adding 2-5 times water to the solid residue for ultrasonic decoction for 20-30 minutes, separating the solid and liquid, removing the solid residue and leaving the filtrate, mixing it with the filtrate obtained for the first time, concentrating the filtrate to 0.1-0.2 times of the original volume, and then spray drying to obtain the trillium extract.
5. The method for preparing a tangerine peel mooncake according to claim 3, wherein: The Cyclocarya paliurus extract is prepared by the following steps: washing the Cyclocarya paliurus, drying it, and then crushing it at a speed of 2000-3000 r / min at 5-10° C., passing it through a 20-40 mesh sieve to obtain Cyclocarya paliurus powder, adding 10-25 times distilled water for ultrasonic decoction for 20-30 minutes, separating the solid and the liquid, taking the filtrate, concentrating the filtrate to 0.5-0.8 times the original volume, and then spray drying it to obtain the Cyclocarya paliurus extract.
6. A method for preparing tangerine peel mooncake according to claim 4 or 5, characterized in that: The ultrasonic power of the ultrasonic decoction is 2000-3000W, and the decoction temperature is 80-100°C.
Citation Information
Patent Citations
Pericarpium citri reticulatae granules and traditional Chinese medicine preparation thereof
CN106074796A