Making process and quality guaranteeing method of sugar-reduced mung bean cakes

Abstract

The invention discloses a making process and a quality guaranteeing method of a sugar-reduced mung bean cake. The making process of the mung bean cake comprises the following steps: peeling mung beans, cleaning, boiling and draining; adding sugar and oil into the treated peeled mung beans, and baking to prepare stuffing; oil and water in different proportions are added into flour, the mixture is blended into pastry and water-oil crust, and the pastry and the water-oil crust are cut into uniform sizes respectively; wrapping the mung bean stuffing with the crispy crust and the water-oil crust, making the mung bean stuffing into a mung bean cake shape by using a mold, baking after drying, and then cooling and packaging; the trehalose, the fructo-oligosaccharide, the erythritol and the xylitol are combined into the compound sugar substitute according to the mass ratio of 2: 2: 1: 1 or 1: 1: 1: 1, the compound sugar substitute is used for replacing part of cane sugar to make the sugar-reduced mung bean cake, and the cane sugar content is reduced while the flavor and taste of a traditional mung bean cake are reserved. Four naturally extracted antibacterial substances and antioxidant compositions are added to replace traditional chemical preservatives, and multiple technological means of plant extract, microwave and aluminum foil bag packaging are explored for compounding, so that the shelf life of the mung bean cakes is prolonged.

Description

Technical Field

[0001] This invention relates to the field of food processing, and more specifically, to a preparation process and preservation method for a sugar-reduced mung bean cake. Background Technology

[0002] With the accelerating pace of life and the rapid development of ready-to-eat snacks, people are more receptive to convenient, quick, diverse, and delicious snacks. Currently, the market offers a wide variety of snacks with rich nutritional components, providing consumers with good nutrition and health benefits. Mung bean cakes are a traditional specialty pastry from Guangdong Province, holding an important place in the local food culture. They are a popular treat for daily enjoyment or as gifts when visiting relatives and friends, and have been recognized as a national intangible cultural heritage. Mung bean cakes are made with mung beans, white sugar, low-gluten flour, and cooking oil. The mung bean filling is wrapped in a flaky dough and pressed into a round shape. They are then pan-fried until cooked through or baked in an oven until crisp on both sides, and eaten after cooling. The mung bean cake has distinct, crispy layers that crumble easily, while the filling is soft, sweet, and smooth. The aroma of mung beans and the sweetness of white sugar blend perfectly in the cake, creating a rich flavor that is suitable for all ages and widely loved by consumers.

[0003] GB 7099~2015, the National Food Safety Standard for Pastries and Bread, and GB / T 20977~2007, the General Rules for Pastries, stipulate that the maximum total sugar content of baked pastries is 42%. It has been reported that mung bean cakes contain approximately 35% total sugar, with sucrose being the primary exogenous added sugar. Sucrose not only provides sweetness but also participates in the Maillard reaction of the crust, helping it achieve its golden color and unique flavor. Furthermore, it has water-retaining properties, keeping the filling and crust moist and improving the texture, resulting in a soft and chewy texture for the mung bean cake filling. However, in the current context of controlling and reducing sugar intake, people's demand for sucrose has decreased, and the high sugar content of traditional mung bean cakes has become a problem. Therefore, how to reduce the sucrose content of mung bean cakes has become a problem that needs to be solved (Qi Jiayu. Study on the effects of different dietary models of sucrose and erythritol on rats [D]. Changchun University of Technology, 2025. DOI:10.27805 / d.cnki.gccgy.2025.000726.).

[0004] This invention utilizes a combination of trehalose, fructooligosaccharides, erythritol, and xylitol to partially or completely replace sucrose, exploring a sugar-reducing formula and processing technology suitable for mung bean cakes. The aim is to retain the traditional flavor and texture of mung bean cakes while reducing the sucrose content, satisfying consumers' dual pursuit of health and deliciousness, and aligning with the sugar reduction trend in the food industry. Simultaneously, a multi-step process involving plant extracts, semi-baking, microwave cooking, and aluminum foil packaging extends the shelf life of the mung bean cakes during room temperature storage. Summary of the Invention

[0005] The purpose of this invention is to provide a production process for reduced-sugar mung bean cakes, which solves the problem that current mung bean cakes on the market have too high sucrose content and do not meet the current pursuit of healthy food by most consumers.

[0006] The above-mentioned technical objective of the present invention is achieved through the following technical solution: This invention provides a process for making reduced-sugar mung bean cakes, characterized by the following steps: (1) Making the filling: Select high-quality peeled mung beans, crush them using a crusher, add sugar substitute and appropriate amount of cooking oil in proportion, mix thoroughly, and then bake in the oven until the filling is no longer sticky; when baking the filling, it is necessary to turn it over many times to prevent the mung bean filling from burning. After the filling is baked and cooled, shape it into a square and set aside; (2) Making the pastry: The pastry is divided into water-oil dough and oil dough; Making the water-oil dough: Add flour, oil and water in a certain proportion and stir well. Knead repeatedly, wrap with plastic wrap and let it rest to ensure that the water-oil dough has good extensibility. Then, shape it into balls by hand for later use; Making the shortcrust pastry: Mix flour with an appropriate amount of oil and shape it into balls in the same way; Rolling and shaping: Press the water-oil dough into a shape that is thick in the middle and thin around the edges. Place the oil dough flat on the water-oil dough, fold it and roll it flat so that the water-oil dough and the oil dough form a multi-layer structure. Repeatedly fold and roll to make a flaky multi-layer pastry. (3) Filling and making cakes: Put the mung bean cake filling into the kneaded and rolled dough, then pinch and wrap it into a ball shape by hand; gently press the filled dough into a round cake shape, and you can sprinkle black sesame seeds on it for decoration and added aroma.

[0007] (4) Baking: Arrange the mung bean cakes neatly on a baking tray and bake them in the oven. Turn the cakes over from time to time to prevent them from burning until both sides are golden brown. Then bake them in the microwave oven. After the mung bean cakes have cooled to room temperature, package them.

[0008] Furthermore, in step (1), the peeled mung beans need to be soaked in warm water for 4 to 6 hours, drained, steamed in 100°C steam for 30 to 40 minutes, cooled to room temperature of 25 to 30°C, and then crushed.

[0009] Furthermore, the mung bean cake filling obtained in step (1) is baked in an oven at 170~180℃ until it is no longer sticky.

[0010] Furthermore, in step (1), the length and width of the square mung bean cake filling are both 50~65mm, and the thickness is 40~55mm.

[0011] Furthermore, in step (1), the mass ratio of sugar to edible oil is 6:5.

[0012] Furthermore, the cooking oil is corn oil, and the amount used is 80~120g.

[0013] Furthermore, in step (1), the sugar is sucrose and compound sugar substitutes (the compound sugar substitutes replace 20%, 40%, 60%, 80%, and 100% of the sucrose by mass, which means that the compound sugar substitutes account for 40% to 80% of the total sugar mass).

[0014] Furthermore, the compound sugar substitute is composed of trehalose, fructooligosaccharides, erythritol and xylitol, wherein the mass ratio of the four sugar substitutes is trehalose:fructooligosaccharides:erythritol:xylitol = 2:2:1:1 or 1:1:1:1.

[0015] Furthermore, the sugar substitutes are 0-40g of trehalose, 0-40g of fructooligosaccharides, 0-40g of erythritol, 0-40g of xylitol, and 0-160g of sucrose.

[0016] Furthermore, the sugar in step (1) is a mixture of 60% by mass sugar substitute and 40% by mass sucrose, wherein the mass ratio of the four sugar substitutes is trehalose: fructooligosaccharide: erythritol: xylitol = 1:1:1:1.

[0017] Furthermore, after the mung bean cake filling obtained in step (1) is baked and cooled, one or more of the following natural antibacterial and antioxidant water extracts are added: stevia, rosemary, tangerine peel, and bergamot. Each natural water extract accounts for 0.3% to 0.5% of the total weight of the filling.

[0018] Furthermore, in step (1), the natural extracts added are a combination of four water extracts: stevia, rosemary, tangerine peel and bergamot, in a mass ratio of 1:1:1:1.

[0019] Furthermore, the preparation method of stevia extract in step (1) is as follows: take dried stevia leaves, add water to make the material-liquid mass ratio 1:15~1:20, extract in warm water at 50~60℃ for 3~4 h, filter with 80 mesh gauze, collect the filtrate, concentrate the filtrate to 60%~80% of the solid mass content, and obtain stevia water extract; Furthermore, the preparation method of rosemary extract in step (1) is as follows: take dried rosemary, add water to make the material-liquid mass ratio 1:10-1:15, soak in warm water at 50~60℃ for 30~40min, filter with 80 mesh gauze, collect the filtrate, concentrate the filtrate to 60%~80% of the solid mass content, and obtain rosemary water extract; Furthermore, the extraction method of the water extract of Citrus reticulata in step (1) is as follows: take dried Citrus reticulata, add water to make the material-liquid mass ratio 1:10~1:15, soak in warm water at 50~60℃ for 30~40min, filter with 80 mesh gauze, collect the filtrate, concentrate the filtrate to 60%~80% of the solid mass content, and obtain the water extract of Citrus reticulata; Furthermore, the extraction method of the Buddha's Hand water extract in step (1) is as follows: take dried Buddha's Hand, add water to make the material-liquid mass ratio 1:15~1:20, soak in warm water at 50~60℃ for 1~2h, filter with 80 mesh gauze, collect the filtrate, concentrate the filtrate to 60%~80% of the solid mass content, and obtain the Citrus reticulata water extract; Furthermore, in step (2), the mass ratio of flour, oil and water in the water-oil dough is 5:2:2; and the mass ratio of flour and oil in the shortcrust pastry is 2:1.

[0020] Furthermore, the flour used for making the water-oil dough is all-purpose flour, with a quantity of 90-120g; the oil is lard, with a quantity of 40-50g; and the water is 40-50g. Mix the flour, lard, and water thoroughly, cover with plastic wrap and let it rest for 25-30 minutes. Then, knead the dough by hand into several 10-13g ball-shaped dough balls for later use.

[0021] Furthermore, the flour used for making the puff pastry is low-gluten flour, with an amount of 90-100g; the oil used is lard, with an amount of 40-50g.

[0022] Further, in step (2), the water-oil dough is pressed into a shape that is thick in the middle and thin around the edges. The oil-based dough is laid flat on the water-oil dough, folded and rolled flat to form a multi-layered structure of water-oil dough and oil-based dough. The dough is folded and rolled repeatedly 3 to 5 times to make a flaky multi-layered pastry.

[0023] Furthermore, in step (3), the diameter of the mung bean cake round dough is 65~75mm.

[0024] Furthermore, the sesame seeds used in step (3) have a mass fraction of 0.1% to 0.2% of the total weight of the mung bean cake.

[0025] Further, in step (4), the baking conditions of the oven are as follows: first, bake at 170~180℃ for 10~15 minutes, then turn over and adjust to 150~160℃ to continue baking for 5~10 minutes, then use a microwave oven to run at 450~550W power for 5~10 minutes, and then let it cool naturally until the product temperature is less than 25~30℃.

[0026] Furthermore, in step (4), the packaging material is an aluminum foil bag.

[0027] This invention also provides a method for preserving the shelf life of reduced-sugar mung bean cakes, which uses multiple processes including aluminum foil packaging, addition of natural extracts, and microwave treatment to extend the shelf life of the reduced-sugar mung bean cakes.

[0028] The beneficial effects of this invention are as follows: The process of this invention allows the mung bean cake to retain the traditional flavor and texture while reducing the sucrose content, satisfying consumers' dual pursuit of health and deliciousness, and conforming to the sugar reduction trend in the food industry. Simultaneously, four naturally extracted antibacterial substances and antioxidant compositions are added to replace traditional chemical preservatives. A multi-process approach using plant extracts, microwave ovens, and aluminum foil packaging extends the shelf life of the sugar-reduced mung bean cake, achieving a shelf life of 10 days at room temperature. Attached Figure Description

[0029] Figure 1 Flowchart of the process for making reduced-sugar mung bean cakes.

[0030] Figure 2 The graph shows the change in moisture content of the reduced-sugar mung bean cakes treated with different process combinations in Example 3 and Comparative Examples 2-4.

[0031] Figure 3 The graph shows the change in acid value of reduced-sugar mung bean cakes treated with different process combinations in Example 3 and Comparative Examples 2-4.

[0032] Figure 4 The graph shows the change in peroxide value of reduced-sugar mung bean cakes treated with different process combinations in Example 3 and Comparative Examples 2-4.

[0033] Figure 5 The graph shows the changes in mold count in the sugar-reduced mung bean cakes treated with different process combinations in Example 3 and Comparative Examples 2-4. Detailed Implementation

[0034] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0035] The process flow for making low-sugar mung bean cakes provided by this invention is as follows: Figure 1 As shown.

[0036] This invention mainly uses trehalose, fructooligosaccharides, erythritol and xylitol to replace part of the sucrose to determine the sugar-reducing formula for mung bean cake.

[0037] The natural product water extracts used in this invention include stevia, rosemary, tangerine peel, and bergamot water extracts, and their preparation methods are as follows: The preparation method of stevia extract is as follows: take dried stevia leaves, add water to make the material-liquid mass ratio 1:15~1:20, extract in warm water at 50~60℃ for 3~4 hours, filter with 80 mesh gauze, collect the filtrate, concentrate the filtrate to 60%~80% of the solid mass content, and obtain stevia water extract. The preparation method of rosemary extract is as follows: take dried rosemary, add water to make the material-liquid mass ratio 1:10-1:15, extract with warm water at 50~60℃ for 30~40min, filter with 80 mesh gauze, collect the filtrate, concentrate the filtrate to 60%~80% of solid content, and obtain rosemary water extract. The extraction method of Huajuhong water extract is as follows: Take dried Huajuhong, add water to make the material-liquid mass ratio 1:10~1:15, soak in warm water at 50~60℃ for 30~40min, filter with 80 mesh gauze, collect the filtrate, concentrate the filtrate to 60%~80% of solid content to obtain Huajuhong water extract. The extraction method of Buddha's Hand water extract is as follows: Take dried Buddha's Hand, add water to make the material-liquid mass ratio 1:15~1:20, soak in warm water at 50~60℃ for 1~2 hours, filter with 80 mesh gauze, collect the filtrate, concentrate the filtrate to 60%~80% of the solid mass content, and obtain Buddha's Hand water extract.

[0038] Example 1 (60% by mass replaces sucrose, with a mass ratio of trehalose:fructooligosaccharide:erythritol:xylitol of 2:2:1:1) (1) Filling preparation: Weigh 500g of high-quality peeled mung beans, soak them in warm water for 4 hours, drain them, steam them in 100℃ steam for 30 minutes, cool them to 30℃, and then crush them with a crusher. Add 24g trehalose, 24g fructooligosaccharides, 12g erythritol, 12g xylitol, 48g sucrose and 100g corn oil. Then stir thoroughly until the filling is no longer sticky. Then bake it in the oven at 170℃ (please provide the specific baking temperature in the example) until the filling is no longer sticky. When baking the filling, turn it over several times to prevent the mung bean filling from burning. After the filling is baked and cooled, shape it into a square with a length and width of 55mm and a thickness of 50mm, and set it aside. Then add 3.6g stevia, 3.6g rosemary, 3.6g tangerine peel and 3.6g bergamot water extract.

[0039] (2) Preparation of the pastry crust: The pastry crust is divided into water-oil dough and oil dough. Preparation of water-oil dough: Mix 100g of all-purpose flour, 40g of lard and 40g of boiling water thoroughly, knead repeatedly, cover with plastic wrap and let rest for 30 minutes to ensure that the water-oil dough has good extensibility, and then knead by hand into several 13g ball-shaped doughs for later use; Preparation of shortcrust pastry: Mix 90g of low-gluten flour and 45g of lard thoroughly, and knead into several 21g ball-shaped doughs in the same way. Rolling and shaping: Press the water-oil dough into a shape that is thick in the middle and thin at the edges, lay the oil dough flat on the water-oil dough, fold and roll it flat to form a multi-layer structure of water-oil dough and oil dough, fold and roll repeatedly 3 times to make a flaky multi-layer pastry crust.

[0040] (3) Filling and making cakes: Put the mung bean cake filling into the kneaded and rolled dough, then pinch and wrap it into a ball shape by hand. Gently press the filled dough into a 70mm round cake shape. You can sprinkle black sesame seeds with a mass fraction of 0.1% of the total weight of the mung bean cake for decoration and to enhance the aroma.

[0041] (4) Baking: Arrange the mung bean cakes neatly on a baking tray and bake in an oven at 170℃ for 10 minutes. After flipping them over, adjust the temperature to 160℃ and continue baking for 5 minutes. Then, microwave the cakes at 450W for 10 minutes. Finally, allow them to cool naturally until the product temperature is below 30℃. After the prepared mung bean cakes have cooled to room temperature, package them in aluminum foil bags.

[0042] Example 2 (40% by mass replaces sucrose, with a mass ratio of trehalose:fructooligosaccharide:erythritol:xylitol of 2:2:1:1) (1) Filling preparation: Weigh 500g of high-quality peeled mung beans, soak them in warm water for 4 hours, drain them, steam them in 100℃ steam for 30 minutes, cool them to 25℃, and then crush them with a crusher. Add 16g of trehalose, 16g of fructooligosaccharides, 8g of erythritol, 8g of xylitol, 72g of sucrose, and 100g of corn oil. Then stir thoroughly until the filling is no longer sticky. Then bake it in the oven at 170℃ until the filling is no longer sticky. When baking the filling, turn it over several times to prevent the mung bean filling from burning. After the filling is baked and cooled, shape it into a square with a length and width of 55mm and a thickness of 50mm and set aside. Then add 3.6g of stevia, 3.6g of rosemary, 3.6g of tangerine peel, and 3.6g of bergamot water extract.

[0043] (2) Preparation of the pastry crust: The pastry crust is divided into water-oil dough and oil dough. Preparation of water-oil dough: Mix 100g of all-purpose flour, 40g of lard and 40g of boiling water thoroughly, knead repeatedly, cover with plastic wrap and let rest for 30 minutes to ensure that the water-oil dough has good extensibility, and then knead by hand into several 13g ball-shaped doughs for later use; Preparation of shortcrust pastry: Mix 90g of low-gluten flour and 45g of lard thoroughly, and knead into several 21g ball-shaped doughs in the same way. Rolling and shaping: Press the water-oil dough into a shape that is thick in the middle and thin at the edges, lay the oil dough flat on the water-oil dough, fold and roll it flat to form a multi-layer structure of water-oil dough and oil dough, fold and roll repeatedly 3 times to make a flaky multi-layer pastry crust.

[0044] (3) Filling and making cakes: Put the mung bean cake filling into the kneaded and rolled dough, then pinch and wrap it into a ball shape by hand. Gently press the filled dough into a 70mm round cake shape. You can sprinkle black sesame seeds with a mass fraction of 0.1% of the total weight of the mung bean cake for decoration and to enhance the aroma.

[0045] (4) Baking: Arrange the mung bean cakes neatly on a baking tray and bake in an oven at 170℃ for 10 minutes. After flipping them over, adjust the temperature to 160℃ and continue baking for 5 minutes. Then, microwave the cakes at 450W for 10 minutes. Finally, allow them to cool naturally until the product temperature is below 30℃. After the prepared mung bean cakes have cooled to room temperature, package them in aluminum foil bags.

[0046] Example 3 (60% by mass replaces sucrose, with a mass ratio of trehalose:fructooligosaccharide:erythritol:xylitol of 1:1:1:1) (1) Filling preparation: Weigh 500g of high-quality peeled mung beans, soak them in warm water for 4 hours, drain them, steam them in 100℃ steam for 30 minutes, cool them to 25℃, and then crush them with a crusher. Add 18g of trehalose, 18g of fructooligosaccharides, 18g of erythritol, 18g of xylitol, 48g of sucrose and 100g of corn oil. Then stir thoroughly until the filling is no longer sticky, and then bake it in the oven at 170℃ until the filling is no longer sticky. When baking the filling, turn it over several times to prevent the mung bean filling from burning. After the filling is baked and cooled, shape it into a square with a length and width of 55mm and a thickness of 50mm, and set it aside. Then add 3.6g of stevia, 3.6g of rosemary, 3.6g of tangerine peel, and 3.6g of bergamot water extract.

[0047] (2) Preparation of the pastry crust: The pastry crust is divided into water-oil dough and oil dough. Preparation of water-oil dough: Mix 100g of all-purpose flour, 40g of lard and 40g of boiling water thoroughly, knead repeatedly, cover with plastic wrap and let rest for 30 minutes to ensure that the water-oil dough has good extensibility, and then knead by hand into several 13g ball-shaped doughs for later use; Preparation of shortcrust pastry: Mix 90g of low-gluten flour and 45g of lard thoroughly, and knead into several 21g ball-shaped doughs in the same way. Rolling and shaping: Press the water-oil dough into a shape that is thick in the middle and thin at the edges, lay the oil dough flat on the water-oil dough, fold and roll it flat to form a multi-layer structure of water-oil dough and oil dough, fold and roll repeatedly 3 times to make a flaky multi-layer pastry crust.

[0048] (3) Filling and making cakes: Put the mung bean cake filling into the kneaded and rolled dough, then pinch and wrap it into a ball shape by hand. Gently press the filled dough into a 70mm round cake shape. You can sprinkle black sesame seeds with a mass fraction of 0.1% of the total weight of the mung bean cake for decoration and to enhance the aroma.

[0049] (4) Baking: Arrange the mung bean cakes neatly on a baking tray and bake in an oven at 170℃ for 10 minutes. After flipping them over, adjust the temperature to 160℃ and continue baking for 5 minutes. Then, microwave the cakes at 450W for 10 minutes. Finally, allow them to cool naturally until the product temperature is below 30℃. After the prepared mung bean cakes have cooled to room temperature, package them in aluminum foil bags.

[0050] Example 4 (40% by mass replaces sucrose, with a mass ratio of trehalose:fructooligosaccharide:erythritol:xylitol of 1:1:1:1) (1) Filling preparation: Weigh 500g of high-quality peeled mung beans, soak them in warm water for 4 hours, drain them, steam them in 100℃ steam for 30 minutes, cool them to 25℃, and then crush them with a crusher. Add 12g trehalose, 12g fructooligosaccharides, 12g erythritol, 12g xylitol, 72g sucrose and 100g corn oil. Then stir thoroughly until the filling is no longer sticky. Then bake it in the oven at 170℃ until the filling is no longer sticky. When baking the filling, turn it over several times to prevent the mung bean filling from burning. After the filling is baked and cooled, shape it into a square with a length and width of 55mm and a thickness of 50mm and set aside. Then add 3.6g stevia, 3.6g rosemary, 3.6g tangerine peel and 3.6g bergamot water extract.

[0051] (2) Preparation of the pastry crust: The pastry crust is divided into water-oil dough and oil dough. Preparation of water-oil dough: Mix 100g of all-purpose flour, 40g of lard and 40g of boiling water thoroughly, knead repeatedly, cover with plastic wrap and let rest for 30 minutes to ensure that the water-oil dough has good extensibility, and then knead by hand into several 13g ball-shaped doughs for later use; Preparation of shortcrust pastry: Mix 90g of low-gluten flour and 45g of lard thoroughly, and knead into several 21g ball-shaped doughs in the same way. Rolling and shaping: Press the water-oil dough into a shape that is thick in the middle and thin at the edges, lay the oil dough flat on the water-oil dough, fold and roll it flat to form a multi-layer structure of water-oil dough and oil dough, fold and roll repeatedly 3 times to make a flaky multi-layer pastry crust.

[0052] (3) Filling and making cakes: Put the mung bean cake filling into the kneaded and rolled dough, then pinch and wrap it into a ball shape by hand. Gently press the filled dough into a 70mm round cake shape. You can sprinkle black sesame seeds with a mass fraction of 0.1% of the total weight of the mung bean cake for decoration and to enhance the aroma.

[0053] (4) Baking: Arrange the mung bean cakes neatly on a baking tray and bake in an oven at 170℃ for 10 minutes. After flipping them over, adjust the temperature to 160℃ and continue baking for 5 minutes. Then, microwave the cakes at 450W for 10 minutes. Finally, allow them to cool naturally until the product temperature is below 30℃. After the prepared mung bean cakes have cooled to room temperature, package them in aluminum foil bags.

[0054] Example 5 (same sugar substitute ratio as Example 4) (1) Filling preparation: Weigh 500g of high-quality peeled mung beans, soak them in warm water for 6 hours, drain them, steam them in 100℃ steam for 40 minutes, cool them to 25℃, and then crush them with a crusher. Add 12g trehalose, 12g fructooligosaccharides, 12g erythritol, 12g xylitol, 72g sucrose and 100g corn oil. Then stir thoroughly until the filling is no longer sticky. Then bake it in the oven at 170℃ until the filling is no longer sticky. When baking the filling, turn it over several times to prevent the mung bean filling from burning. After the filling is baked and cooled, shape it into a cube with a length and width of 55mm and a thickness of 50mm and set aside. Then add 2.16g stevia, 2.16g rosemary, 2.16g Citrus reticulata peel and 2.16g bergamot water extract.

[0055] (2) Preparation of the pastry crust: The pastry crust is divided into water-oil dough and oil dough. Preparation of water-oil dough: Mix 100g of all-purpose flour, 40g of lard and 40g of boiling water thoroughly, knead repeatedly, cover with plastic wrap and let rest for 30 minutes to ensure that the water-oil dough has good extensibility, and then knead by hand into several 13g ball-shaped doughs for later use; Preparation of shortcrust pastry: Mix 90g of low-gluten flour and 45g of lard thoroughly, and knead into several 21g ball-shaped doughs in the same way. Rolling and shaping: Press the water-oil dough into a shape that is thick in the middle and thin at the edges, lay the oil dough flat on the water-oil dough, fold and roll it flat to form a multi-layer structure of water-oil dough and oil dough, fold and roll repeatedly 3 times to make a flaky multi-layer pastry crust.

[0056] (3) Filling and making cakes: Put the mung bean cake filling into the kneaded and rolled dough, then pinch and wrap it into a ball shape by hand. Gently press the filled dough into a 70mm round cake shape. You can sprinkle black sesame seeds with a mass fraction of 0.2% of the total weight of the mung bean cake for decoration and to enhance the aroma.

[0057] (4) Baking: Arrange the mung bean cakes neatly on a baking tray and bake in an oven at 180℃ for 15 minutes. After flipping them over, adjust the temperature to 150℃ and continue baking for 10 minutes. Then, microwave the cakes at 450W for 5 minutes. Finally, allow them to cool naturally until the product temperature is below 30℃. After the prepared mung bean cakes have cooled to room temperature, package them in aluminum foil bags.

[0058] Comparative Example 1 (Traditional mung bean cake making process, no added extracts, no added sweeteners, no microwave treatment) (1) Filling preparation: Weigh 500g of high-quality peeled mung beans, soak them in warm water for 4 hours, drain them, steam them in 100℃ steam for 30 minutes, cool them to 25℃, and then crush them with a crusher. Add 160g of white sugar and 100g of corn oil. Then stir thoroughly until the filling is no longer sticky. Bake in the oven at 170℃ until the filling is no longer sticky. When baking the filling, turn it over several times to prevent the mung bean filling from burning. After the filling is baked and cooled, shape it into a square with a length and width of 55mm and a thickness of 50mm, and set aside.

[0059] (2) Preparation of the pastry crust: The pastry crust is divided into water-oil dough and oil dough. Preparation of water-oil dough: Mix 100g of all-purpose flour, 40g of lard and 40g of boiling water thoroughly, knead repeatedly, cover with plastic wrap and let rest for 30 minutes to ensure that the water-oil dough has good extensibility, and then knead by hand into several 13g ball-shaped doughs for later use; Preparation of shortcrust pastry: Mix 90g of low-gluten flour and 45g of lard thoroughly, and knead into several 21g ball-shaped doughs in the same way. Rolling and shaping: Press the water-oil dough into a shape that is thick in the middle and thin at the edges, lay the oil dough flat on the water-oil dough, fold and roll it flat to form a multi-layer structure of water-oil dough and oil dough, fold and roll repeatedly 3 times to make a flaky multi-layer pastry crust.

[0060] (3) Filling and making cakes: Put the mung bean cake filling into the kneaded and rolled dough, then pinch and wrap it into a ball shape by hand. Gently press the filled dough into a 70mm round cake shape. You can sprinkle black sesame seeds with a mass fraction of 0.1% of the total weight of the mung bean cake for decoration and to enhance the aroma.

[0061] (4) Baking: Arrange the mung bean cakes neatly on a baking tray, bake at 170℃ for 15 minutes, turn them over and adjust to 160℃ to continue baking for 10 minutes, and finally let them cool naturally so that the product temperature is less than 30℃.

[0062] Comparative Example 2 (without microwave processing) (1) Filling preparation: Weigh 500g of high-quality peeled mung beans, soak them in warm water for 4 hours, drain them, steam them in 100℃ steam for 30 minutes, cool them to 25℃, and then crush them with a crusher. Add 24g of trehalose, 24g of fructooligosaccharides, 12g of erythritol, 12g of xylitol, 48g of sucrose and 100g of corn oil. Then stir thoroughly until the filling is no longer sticky. Then bake it in the oven at 170℃ until the filling is no longer sticky. When baking the filling, turn it over several times to prevent the mung bean filling from burning. After the filling is baked and cooled, shape it into a square with a length and width of 55mm and a thickness of 50mm and set aside. Then add 3.6g of stevia, 3.6g of rosemary, 3.6g of tangerine peel, and 3.6g of bergamot water extract.

[0063] (2) Preparation of the pastry crust: The pastry crust is divided into water-oil dough and oil dough. Preparation of water-oil dough: Mix 100g of all-purpose flour, 40g of lard and 40g of boiling water thoroughly, knead repeatedly, cover with plastic wrap and let rest for 30 minutes to ensure that the water-oil dough has good extensibility, and then knead by hand into several 13g ball-shaped doughs for later use; Preparation of shortcrust pastry: Mix 90g of low-gluten flour and 45g of lard thoroughly, and knead into several 21g ball-shaped doughs in the same way. Rolling and shaping: Press the water-oil dough into a shape that is thick in the middle and thin at the edges, lay the oil dough flat on the water-oil dough, fold and roll it flat to form a multi-layer structure of water-oil dough and oil dough, fold and roll repeatedly 3 times to make a flaky multi-layer pastry crust.

[0064] (3) Filling and making cakes: Put the mung bean cake filling into the kneaded and rolled dough, then pinch and wrap it into a ball shape by hand. Gently press the filled dough into a 70mm round cake shape. You can sprinkle black sesame seeds with a mass fraction of 0.1% of the total weight of the mung bean cake for decoration and to enhance the aroma.

[0065] (4) Baking: Step 4, Baking: Arrange the mung bean cakes neatly on the baking tray, bake at 170℃ for 15 minutes, turn them over and adjust to 160℃ to continue baking for 10 minutes, and finally let them cool naturally so that the product temperature is less than 30℃, and package them in aluminum foil bags.

[0066] Comparative Example 3 (without added plant extracts) (1) Filling preparation: Weigh 500g of high-quality peeled mung beans, soak them in warm water for 4 hours, drain them, steam them in 100℃ steam for 30 minutes, cool them to 25℃, and then crush them using a crusher. Add 24g of trehalose, 24g of fructooligosaccharides, 12g of erythritol, 12g of xylitol, 48g of sucrose, and 100g of corn oil. Then stir thoroughly until the filling is no longer sticky. Bake in an oven at 170℃ until the filling is no longer sticky. When baking the filling, turn it over several times to prevent the mung bean filling from burning. After the filling is baked and cooled, shape it into a square with a length and width of 55mm and a thickness of 50mm for later use.

[0067] (2) Preparation of the pastry crust: The pastry crust is divided into water-oil dough and oil dough. Preparation of water-oil dough: Mix 100g of all-purpose flour, 40g of lard and 40g of boiling water thoroughly, knead repeatedly, cover with plastic wrap and let rest for 30 minutes to ensure that the water-oil dough has good extensibility, and then knead by hand into several 13g ball-shaped doughs for later use; Preparation of shortcrust pastry: Mix 90g of low-gluten flour and 45g of lard thoroughly, and knead into several 21g ball-shaped doughs in the same way. Rolling and shaping: Press the water-oil dough into a shape that is thick in the middle and thin at the edges, lay the oil dough flat on the water-oil dough, fold and roll it flat to form a multi-layer structure of water-oil dough and oil dough, fold and roll repeatedly 3 times to make a flaky multi-layer pastry crust.

[0068] (3) Filling and making cakes: Put the mung bean cake filling into the kneaded and rolled dough, then pinch and wrap it into a ball shape by hand. Gently press the filled dough into a 70mm round cake shape. You can sprinkle black sesame seeds with a mass fraction of 0.1% of the total weight of the mung bean cake for decoration and to enhance the aroma.

[0069] (4) Baking: Arrange the mung bean cakes neatly on a baking tray and bake in an oven at 170℃ for 10 minutes. After flipping them over, adjust the temperature to 160℃ and continue baking for 5 minutes. Then, microwave the cakes at 450W for 3 minutes. Finally, let them cool naturally until the product temperature is below 30℃. After the prepared mung bean cakes have cooled to room temperature, package them in aluminum foil bags.

[0070] Comparative Example 4 (Traditional Paper Packaging) (1) Filling preparation: Weigh 500g of high-quality peeled mung beans, soak them in warm water for 4 hours, drain them, steam them in 100℃ steam for 30 minutes, cool them to 25℃, and then crush them with a crusher. Add 24g of trehalose, 24g of fructooligosaccharides, 12g of erythritol, 12g of xylitol, 48g of sucrose and 100g of corn oil. Then stir thoroughly until the filling is no longer sticky. Then bake it in the oven at 170℃ until the filling is no longer sticky. When baking the filling, turn it over several times to prevent the mung bean filling from burning. After the filling is baked and cooled, shape it into a square with a length and width of 55mm and a thickness of 50mm and set aside. Then add 3.6g of stevia, 3.6g of rosemary, 3.6g of tangerine peel, and 3.6g of bergamot water extract.

[0071] (2) Preparation of the pastry crust: The pastry crust is divided into water-oil dough and oil dough. Preparation of water-oil dough: Mix 100g of all-purpose flour, 40g of lard and 40g of boiling water thoroughly, knead repeatedly, cover with plastic wrap and let rest for 30 minutes to ensure that the water-oil dough has good extensibility, and then knead by hand into several 13g ball-shaped doughs for later use; Preparation of shortcrust pastry: Mix 90g of low-gluten flour and 45g of lard thoroughly, and knead into several 21g ball-shaped doughs in the same way. Rolling and shaping: Press the water-oil dough into a shape that is thick in the middle and thin at the edges, lay the oil dough flat on the water-oil dough, fold and roll it flat to form a multi-layer structure of water-oil dough and oil dough, fold and roll repeatedly 3 times to make a flaky multi-layer pastry crust.

[0072] (3) Filling and making cakes: Put the mung bean cake filling into the kneaded and rolled dough, then pinch and wrap it into a ball shape by hand. Gently press the filled dough into a 70mm round cake shape. You can sprinkle black sesame seeds with a mass fraction of 0.1% of the total weight of the mung bean cake for decoration and to enhance the aroma.

[0073] (4) Baking: Arrange the mung bean cakes neatly on a baking tray, bake at 170℃ for 10 minutes, flip them over and adjust the temperature to 160℃ for another 5 minutes, then microwave at 450W for 3 minutes, and finally let them cool naturally until the product temperature is below 30℃. Use food-grade paper packaging.

[0074] Test 1: Sensory evaluation of mung bean cakes with different weight ratios of compound sugar substitutes to fully replace sucrose Table 1. Proportions of various sugar substitutes in compound sugars

[0075] The sensory evaluation of mung bean cakes is mainly based on the product's shape, color, texture, taste, smell, and flavor, with a total score of 100 points. The shape, color, texture, taste, smell, and flavor account for 25 points, 5 points, 15 points, 20 points, 10 points, and 25 points, respectively.

[0076] Table 2 Sensory Evaluation Scoring Table for Mung Bean Cake

[0077] Sensory test results The raw material combinations for the meal replacement bars were designed according to the experimental formulas in different embodiments, and the products were produced according to the key process points. The comparative example mung bean cake was produced according to the traditional formula and process. Then, sensory evaluators (10 in total, 5 men and 5 women) conducted sensory evaluations of the products. The sensory evaluation results are shown in Table 3.

[0078] Table 3. Sensory evaluation results of mung bean cakes with different sugar substitute ratios.

[0079] The data in Table 3 show that the mung bean cakes have the highest sensory evaluation scores when the ratios 1 and 2, i.e., trehalose:fructooligosaccharide:erythritol:xylitol are 2:2:1:1 and 1:1:1:1 respectively. These two ratios are the best sugar substitute ratios.

[0080] Test 2: Color difference analysis of mung bean cakes with different proportions of sucrose replaced by compound sugars. Color is a crucial indicator affecting the appearance and quality of mung bean cakes, influencing people's sensory experience. It is also an important quality indicator during storage, impacting sensory perception. This study compares the color of mung bean cakes made using traditional methods, where the mass ratio of trehalose, fructooligosaccharides, erythritol, and xylitol was 2:2:1:1 and 1:1:1:1, replacing sucrose in different proportions. Comparative Example 1 shows mung bean cakes made using the traditional method. The mass ratio of sucrose replaced by the compound sugar was 100%, 80%, 60%, and 40%, respectively, with all other formulas and processing steps remaining identical.

[0081] Table 4. Color difference values ​​of mung bean cake with different sucrose substitution ratios in a compound sugar substitute ratio of 2:2:1:1

[0082] Note: The degree of difference refers to the comparison between the sucrose-substituted sample and Comparative Example 1.

[0083] Table 5. Color difference values ​​of mung bean cake with different sucrose substitution ratios in a compound sugar substitute ratio of 1:1:1:1.

[0084] Note: The degree of difference refers to the comparison between the sucrose-substituted sample and Comparative Example 1.

[0085] Table 6. Sensory evaluation results of mung bean cake with different sucrose substitution ratios in a compound sugar substitute ratio of 2:2:1:1.

[0086] Table 7. Sensory evaluation results of mung bean cake with different sucrose substitution ratios in a compound sugar substitute ratio of 1:1:1:1.

[0087] Tables 4 and 5 show that mung bean cakes with a compound sugar ratio of 2:2:1:1 and 1:1:1:1 exhibit noticeable color differences compared to the unreduced sugar mung bean cake. To maximize the preservation of the traditional color characteristics of mung bean cakes and prevent consumer resistance due to appearance differences, thus making it easier to accept reduced-sugar products, the color difference is relatively small and less noticeable when 60% of the sucrose is replaced by a sugar substitute in both types of mung bean cakes. Tables 6 and 7 show that the sensory evaluation scores of mung bean cakes with different compound sugar ratios are higher than those of the traditional mung bean cake (Comparative Example 1) and the mung bean cake with 100% sugar substitute when 40%–80% of the sucrose is replaced by a sugar substitute. The two mung bean cakes with 60% sugar substitute have the highest sensory evaluation scores. Therefore, replacing 40%–80% of the sucrose with a sugar substitute improves the flavor of mung bean cakes, with 60% replacement being the preferred method.

[0088] Test 3: Effects of different proportions of sucrose replacement with compound sugars and different processing methods on the hardness, cohesiveness, chewiness, and resilience of mung bean cake. As a traditional pastry, the textural properties of mung bean cakes directly affect consumers' taste experience and product quality stability. Four core indicators were evaluated: hardness, cohesion, chewiness, and resilience. Hardness reflects the food's ability to resist external compression, directly determining the crispness of the mung bean cake's outer crust. High cohesion indicates a uniform and compact filling structure, making it less prone to crumbling. Chewing represents the energy required to chew solid food to a swallowable state, comprehensively reflecting the interaction of hardness, cohesion, and elasticity. Resilience refers to the speed and extent to which the food returns to its original shape after the removal of external force, reflecting the elastic texture of the mung bean cake. To visually represent the effects of different sugar substitutes for sucrose and different processing methods on sugar-reduced mung bean cakes, correlation coefficients were normalized for water-holding capacity, hardness, and chewiness in each experimental group to obtain the weights of each component, and then a comprehensive index score was calculated. The comprehensive index score of mung bean cake properties is obtained as W=0.25, which is the hardness score + 0.255 cohesiveness score + 0.255 chewiness score + 0.255 resilience score. The higher the comprehensive index score, the better the texture of the mung bean cake.

[0089] In Examples 1-4, compound sugars were used to replace sucrose. The mass ratio of trehalose:fructooligosaccharides:erythritol:xylitol in Examples 1-2 was 2:2:1:1, and the mass ratio of trehalose:fructooligosaccharides:erythritol:xylitol in Examples 3-4 was 1:1:1:1. All examples used oven and microwave baking, aluminum foil packaging, and the addition of four natural antibacterial and antioxidant products. The three comparative examples differed in one process: Comparative Example 1 used the traditional mung bean cake making method; Comparative Examples 2-3 followed Example 3, except that Comparative Example 2 used traditional oven baking without microwaves; Comparative Example 3 did not add the four natural antibacterial and antioxidant products, but the rest of the mung bean cake formula and manufacturing process were identical.

[0090] Table 8. Effects of different sugar-reducing formulas on the texture of mung bean cake

[0091] As shown in Table 8, the mung bean cakes with partially sucrose-substituted ingredients in Examples 1-4 all had higher overall scores than the traditional mung bean cake in Comparative Example 1. Specifically, their hardness, cohesiveness, chewiness, and resilience were all enhanced. Example 3 had the highest overall score. Furthermore, in the comparison between Examples 1-4, the mung bean cakes with a compound sugar substitute mass ratio of 1:1:1:1 were all superior to those with a compound sugar substitute mass ratio of 2:2:1:1. In addition, compared to the reduced-sugar mung bean cakes prepared in Examples 1-4, the comparative example mung bean cakes lacking microwave treatment showed a significant decrease in chewiness and cohesiveness. The lack of natural extracts had little impact on the texture of the mung bean cakes.

[0092] Test 4: Effects of four natural antibacterial and antioxidant products, added individually and in combination, on the hardness, cohesiveness, chewiness, and resilience of mung bean cake. Table 9. Effects of four natural antibacterial and antioxidant products, added individually and in combination, on the texture of mung bean cake.

[0093] The addition of natural extracts had no significant effect on the texture of mung bean cake, with no significant differences in the four texture dimensions. The addition of natural extracts did not have a significant impact on the texture of reduced-sugar mung bean cake.

[0094] Test 5: Effects of four natural antibacterial and antioxidant products, individually and in combination, on the moisture content, acid value, peroxide value, and mold count of mung bean cake. The effects of moisture, peroxide value, mold count, and acid value on the extended shelf life of mung bean cakes were studied in this experiment because these indicators are directly related to the spoilage mechanism and shelf-limiting factors of mung bean cakes. Excessive moisture content leads to increased water activity, accelerating mold growth. Peroxide value reflects the content of hydrogen peroxide produced in the early stages of oil oxidation. Mung bean cakes contain vegetable oil or lard, and unsaturated fatty acids are easily oxidized to produce aldehydes, ketones, and other rancid substances, leading to flavor deterioration. Acid value reflects the content of free fatty acids, indicating the degree of oil hydrolysis. Mold count is a direct indicator of mung bean cake spoilage. Four antibacterial and antioxidant natural extracts—stevia, rosemary, tangerine peel, and bergamot—were selected and added individually or in combination to the mung bean cake filling after step 1. The relevant indicators were measured after 10 days. The aim was to achieve a three-pronged defense of "antibacterial, antioxidant, and anti-rancidity" through the combination of different functional natural products.

[0095] Table 10. Moisture, acid value, peroxide value, and mold count of mung bean cakes with different added natural products on day 10.

[0096] Comparing the ability of individual natural extracts to inhibit acid value, the order is: Stevia > Citrus reticulata extract > Bergamot > Rosemary. Regarding oxidation inhibition, Stevia > Bergamot > Rosemary > Citrus reticulata extract. Regarding mold inhibition, Bergamot > Citrus reticulata extract > Stevia > Rosemary. Overall, Stevia, Citrus reticulata extract, and Bergamot have better shelf-life extension effects than Rosemary, but Rosemary extract also has some effect in delaying spoilage.

[0097] As shown in the table, the addition of natural preservatives, whether alone or in combination, had little impact on the water-holding capacity of mung bean cakes. Both effectively maintained the moisture content of the food, ensuring good taste while preventing the growth of mold. Except for the rosemary group, the addition of natural products, both alone and in combination, prevented the acid value of mung bean cakes from exceeding the standard (3 mg / g) on ​​day ten. All groups also did not exceed the peroxide value (0.38 g / 100g) or mold growth (100 CFU / g) standards on day ten. This indicates that the addition of natural products had a good effect on extending shelf life. Stevia primarily played an antioxidant and anti-rancidity role. In the evaluation experiments for anti-rancidity and antioxidant properties, the combination of bergamot + tangerine peel was inferior to the combinations of stevia + bergamot and stevia + tangerine peel, indicating that stevia played a more significant role. Buddha's hand citron and Citrus reticulata peel primarily function as antifungal agents. In antibacterial experiments, the combination of Buddha's hand citron and Citrus reticulata peel was stronger than the combinations of Stevia + Buddha's hand citron and Stevia + Citrus reticulata peel. Among the three combinations, the Stevia + Citrus reticulata peel + Buddha's hand citron combination showed the best antibacterial effect, significantly improving resistance to rancidity, oxidation, and antibacterial activity compared to the other two combinations. The addition of rosemary further slightly enhanced the antioxidant and antibacterial capabilities compared to the other three natural product combinations. The addition of these four natural extracts produced a synergistic effect without affecting the texture of the mung bean cake, resulting in a significant improvement in shelf life.

[0098] In summary, compared with single natural preservative extracts and combinations of two or three other natural products, the four natural products significantly delayed the rancidity, oxidation, and mold growth of mung bean cakes, thus extending their shelf life. Therefore, the optimal combination of stevia, rosemary, bergamot, and tangerine peel extracts is the best choice for this mung bean cake invention.

[0099] Test 6: Effects of different processing methods on the moisture content, acid value, peroxide value, and mold count of mung bean cake Figures 2-5The methods used in Comparative Examples 2, 3, and 4 are all the same as in Example 3. In Example 3, the mung bean cakes used a compound sugar substitute to replace 60% of the sucrose, with a mass ratio of trehalose:fructooligosaccharides: erythritol:xylitol of 1:1:1:1. The process involved oven baking + microwave baking + aluminum foil packaging + the addition of four natural antibacterial and antioxidant products. The three comparative examples differed in one process step: Comparative Example 2 used a traditional oven for baking in step 4 without microwave treatment; Comparative Example 3 did not add the four natural antibacterial and antioxidant products in step 2; and Comparative Example 4 used ordinary paper packaging in step 4. The remaining formulas and manufacturing processes for the mung bean cakes were identical.

[0100] Depend on Figures 2-5 The experimental results showed that, compared with Comparative Examples 2-4, Comparative Example 2, which lacked the aluminum foil bag packaging process, maintained the highest mold count throughout the 16-day experiment, exhibiting the worst extended shelf life. Comparative Example 3, which lacked the natural extract, was second best, while Comparative Example 4, which lacked microwave treatment, showed the least decrease in extended shelf life. This demonstrates that the extended shelf life of each process technology, ranked from best to worst, is: aluminum foil bag packaging > natural extract > microwave treatment.

[0101] Compared to the control groups (natural extract + microwave + aluminum foil bag) of the other two combinations in Examples 2-4 (natural extract + microwave, natural extract + aluminum foil bag, microwave + aluminum foil bag), the three process technology combinations in Example 3 (natural extract + microwave, natural extract + aluminum foil bag, microwave + aluminum foil bag) showed the most significant improvement in the quality and safety indicators of mung bean cake during storage. Moisture content did not change significantly, and the combination effectively slowed the increase in acid value and mold count, with all indicators remaining within limits by day 16. This demonstrates a unique advantage in inhibiting oxidation and delaying microbial proliferation, making the process technology combination of the present invention the preferred option.

[0102] In summary, the beneficial effects of this invention are as follows: The process of this invention allows the mung bean cake to retain the flavor and texture of traditional mung bean cakes while reducing the sucrose content, satisfying consumers' dual pursuit of health and deliciousness, and conforming to the sugar reduction trend in the food industry. Simultaneously, the addition of four naturally extracted antibacterial substances and antioxidant compositions to replace traditional chemical preservatives, and the use of multiple processes including plant extracts, microwave ovens, and aluminum foil packaging, extends the shelf life of the sugar-reduced mung bean cakes, achieving a shelf life of 10 days at room temperature.

[0103] The above embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the implementation of the present invention. Those skilled in the art can make other variations or modifications based on the above description. It is neither necessary nor possible to exhaustively describe all embodiments here. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the scope of protection of the claims of the present invention.

[0104] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. The illustrative expressions of the above terms in this specification should not be construed as necessarily referring to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. In addition, those skilled in the art can combine different embodiments or examples described in this specification.

Claims

1. A process for the preparation of reduced sugar green gram cake, characterized by, The method comprises the following steps: (1) making stuffing: select high-quality peeled green beans, crush them with a crusher, add sugar and an appropriate amount of edible oil according to the proportion, stir well, and then put them into an oven to bake until the stuffing is not sticky; when baking the stuffing, turn it over several times to prevent the green bean stuffing from burning; after the stuffing is baked and cooled, knead it into a square shape, and reserve it for use; (2) making pie crust: the pie crust is divided into water and oil crust and oil and fat crust; the water and oil crust is made by adding flour, oil and water in a certain proportion, stirring evenly, repeatedly kneading, wrapping with plastic wrap and relaxing to ensure that the water and oil crust has good extensibility, and then manually kneading into a ball shape for standby; the oil and fat crust is made by stirring flour with an appropriate amount of oil and kneading into a ball shape; rolling and shaping: the water and oil crust is pressed into a shape with a thick middle and a thin periphery, the oil and fat is laid on the water and oil crust, and the water and oil crust and the oil and fat are folded and rolled to form a multi-layer structure; repeatedly fold and roll to make a crisp and multi-layer pie crust; (3) stuffing and pie making: put the green bean pie stuffing into the kneaded and rolled pie crust, and manually knead it into a ball shape; gently press the stuffed dough into a round pie shape, and stick black sesame seeds to decorate and add fragrance; (4) baking: arrange the green bean pies in the oven in an orderly manner, put them into the oven, turn them over from time to time to prevent burning, until both sides are golden brown, and then put them into the microwave oven for baking; after the green bean pies are cooled at room temperature, they are packaged.

2. The process as claimed in claim 1, wherein, In step (1), the peeled green beans are soaked in warm water for 4-6 hours, drained, and steamed in steam for 30-40 minutes, and then cooled to room temperature and crushed; the oven is baked at 170-180℃ until the stuffing is not sticky; the length and width of the square green bean pie stuffing are both 50-65mm, and the thickness is 40-55mm.

3. The process as claimed in claim 1, wherein, In step (1), the mass ratio of sugar to edible oil is 6:5, and the sugar is sucrose and compound sugar; the compound sugar replaces 40%-80% of the mass of sucrose, that is, the compound sugar accounts for 40%-80% of the total mass of sugar.

4. The process as claimed in claim 3, wherein, The compound sugar is a mixture of trehalose, fructooligosaccharide, erythritol and xylitol, and the mass ratio of them is trehalose:fructooligosaccharide:erythritol:xylitol=2:2:1:1 or 1:1:1:

1.

5. The process as claimed in claim 1, wherein, In step (1), after the green bean pie stuffing is baked and cooled, it is kneaded into a square shape, and then one or more than two kinds of natural antibacterial and antioxidant water extracts such as stevia rebaudiana, rosemary, citrus grandis and bergamot are added; each kind of natural water extract accounts for 0.3%-0.5% of the total weight of the stuffing.

6. The process as claimed in claim 5, wherein, The preparation method of the stevia rebaudiana extract is as follows: dry stevia rebaudiana leaves are soaked in warm water, filtered with 80-mesh gauze, the filtrate is collected, and the filtrate is concentrated to obtain the stevia rebaudiana water extract; The preparation method of the rosemary extract is as follows: dry rosemary is soaked in warm water, filtered with 80-mesh gauze, the filtrate is collected, and the filtrate is concentrated to obtain the rosemary water extract; The extraction method of the citrus grandis water extract is as follows: dry citrus grandis is soaked in warm water, filtered with 80-mesh gauze, the filtrate is collected, and the filtrate is concentrated to obtain the citrus grandis water extract; The extraction method of the bergamot water extract is as follows: dry bergamot is soaked in warm water, filtered with 80-mesh gauze, the filtrate is collected, and the filtrate is concentrated to obtain the bergamot water extract.

7. The process as claimed in claim 1, wherein, The mass ratio of flour, oil and water in the water-oil dough in step (2) is 5:2:2; the mass ratio of flour and oil in the shortening dough is 2:1; the shortening dough is laid on the water-oil dough and repeatedly folded and rolled for 3-5 times.

8. The process as claimed in claim 1, wherein, In step (3), the diameter of the green bean cake dough in the shape of a round cake is 65-75 mm; the mass fraction of the sesame used is 0.1%-0.2% of the total weight of the green bean cake.

9. The process as claimed in claim 1, wherein, In step (4), the baking condition of the oven is first baking at 170-180 ℃ for 10-15 min, turning over and adjusting to 150-160 ℃ for continuous baking for 5-10 min, and then using a microwave oven with a power of 450-550 W for 5-10 min; the packaging material is an aluminum foil bag.

10. A method of shelf-life of reduced sugar green gram cake characterized by, The multiple processes of using an aluminum foil bag for packaging, adding natural extracts and microwave treatment are used to prolong the shelf life of the reduced-sugar green bean cake.

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