Preparation method of five-kernel moon cake

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of five-kernel moon cakes. By precisely limiting the mass parts of all the components of the wrapper and the stuffing, the quality difference caused by matching fluctuation in a traditional technology is avoided, and the mooncake prepared through the method is harmonious in milk fragrance, flower and fruit fragrance and nut fragrance, balanced in salty and sweet taste, free of sweet greasy feeling and free of peculiar smell; the cake crust is soft, glutinous and tough, the stuffing is fine and smooth without caking, the crust and the stuffing are tightly attached, and the nuts are crisp, tender and not greasy; the whole mooncake is regular and free of collapse, uniform and golden in color and high in overall harmony; the phenomena of oil leakage, hard shell and cracking are avoided in the storage period.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of food processing, and particularly relates to a preparation method of five-ingredient moon cakes. BACKGROUND

[0002] As a representative category of traditional Chinese pastries, five-ingredient moon cakes are favored by consumers due to rich nut flavors and multiple taste levels. The core quality of the five-ingredient moon cakes depends on the soft and sticky nature of the crust, the adhesion of the filling, and the flavor synergy of the components. With the increasing requirements of consumers for food taste, health attributes, and mass production stability, the existing five-ingredient moon cake preparation technology gradually exposes the following technical defects that need to be solved urgently: the crust preparation process is extensive, the quality stability is poor, the crust generally has high sugar and oil problems, and does not meet the modern consumer's low-sugar and healthy dietary needs. Moreover, the filling is often added with green and red silk and preserved fruits, resulting in a too sweet and greasy taste and a poor eating experience. SUMMARY

[0003] The purpose of the present application is to provide a preparation method of five-ingredient moon cakes, which avoids the quality differences caused by the fluctuation of the traditional process ratio by precisely limiting the mass ratio of the crust and the filling components, and the obtained moon cakes have rich taste and flavor levels, no odor, and good stability.

[0004] The present application provides a preparation method of five-ingredient moon cakes, comprising the following steps: (1) mixing, kneading and obtaining a crust by mixing butter, cheese, powdered sugar, eggs, maltitol liquid, low-gluten flour, cornstarch and water; the butter is 45-55 parts by mass, the cheese is 12-16 parts by mass, the powdered sugar is 1.5-2.5 parts by mass, the eggs are 1.5-2.5 parts by mass, the maltitol liquid is 2-4 parts by mass, the low-gluten flour is 85-95 parts by mass, the cornstarch is 2.5-3.5 parts by mass, and the water is 8-12 parts by mass; (2) mixing and uniformly obtaining a filling by mixing white lotus paste, sugar liquid, oil, nuts, rose flower filling, dried apple, low-gluten flour, almond powder, low-sodium rock salt and orange peel; the white lotus paste is 40-50 parts by mass, the sugar liquid is 30-40 parts by mass, the oil is 15-21 parts by mass, the nuts are 105-125 parts by mass, the rose flower filling is 7-9 parts by mass, the dried apple is 5-7 parts by mass, the low-gluten flour is 11-15 parts by mass, the almond powder is 7-9 parts by mass, the low-sodium rock salt is 0.4-0.6, and the orange peel is 7-9 parts by mass; (3) rolling the crust into a circle, wrapping the filling, and pressing to form a shaped moon cake; the mass ratio of the crust and the filling is 1:0.9-1.1; (4) segmenting and baking the shaped moon cake to obtain a baked moon cake; (5) cooling and standing the baked moon cakes to obtain the five-nut moon cakes; The step (1) and the step (2) are not limited in sequence.

[0005] As a preferred solution, in the step (1), the mixing comprises: mixing and stirring butter, cheese and powdered sugar into a fine paste to obtain a mixture a; mixing the mixture a with eggs to obtain a mixture b; mixing the mixture b with maltitol liquid to obtain a mixture c; stirring the mixture c with low-gluten flour, custer powder and water to obtain a dough; and kneading, pasting, cooling and relaxing the dough to obtain the skin material.

[0006] As a preferred solution, in the step (2), the mixing comprises: mixing white lotus paste and sugar liquid to obtain a mixture A; mixing and emulsifying the mixture A with oil to obtain a mixture B; mixing the mixture B with rose fresh stuffing to obtain a mixture C; mixing and stirring the mixture C with low-gluten flour, almond powder and low-sodium salt to obtain a mixture D; and uniformly mixing and stirring the mixture D with nut, orange peel and dried apple to obtain the stuffing.

[0007] As a preferred solution, the nuts comprise: walnut kernels, pine nuts, pumpkin kernels, white sesame seeds and almonds; and the mass ratio of the walnut kernels, the pine nuts, the pumpkin kernels, the white sesame seeds and the almonds is 50-60:20-26:28-36:4-6:20-26.

[0008] As a preferred solution, the preparation of the nuts comprises: baking the walnut kernels, the pine nuts, the pumpkin kernels and the white sesame seeds at 42-48℃ for 12-18min and then baking at 145-155℃ for 8-12min to obtain baked nuts; and chopping and mixing the baked nuts and the almonds to obtain the nuts.

[0009] As a preferred solution, in the step (2), the sugar liquid comprises granulated sugar, soft white sugar, honey and maltitol liquid; and the mass ratio of the granulated sugar, the soft white sugar, the honey and the maltitol liquid is 4-6:4-6:8-12:13-17.

[0010] As a preferred solution, in the step (2) of the step (4), the oil comprises sesame oil, peanut oil and butter; and the mass ratio of the sesame oil, the peanut oil and the butter is 4-6:9-12:2-4.

[0011] As a preferred solution, the segmented baking comprises a first baking and a second baking; the temperature of the first baking is 185-195℃ and the time is 8-10min; and the temperature of the second baking is 175-185℃ and the time is 4-6min.

[0012] As a preferred solution, in step (5), the temperature of the standing is 23-27 DEG C; the humidity of the standing is 65%-75%; the time of the standing is 10-14h.

[0013] The application further provides the five-ingredient moon cakes prepared by the preparation method.

[0014] Beneficial effects: The application provides a preparation method of five-ingredient moon cakes. The application avoids quality differences caused by traditional process proportioning fluctuation by accurately limiting the mass ratio of each component of the skin material and the stuffing material, and guarantees that the sensory quality consistency is greater than or equal to 90% when mass production. The skin material is compounded by butter and cheese, and is matched with maltitol liquid, so that the soft and sticky taste and the low-sugar healthy attribute are considered, and the pie skin cracking rate is effectively reduced. The stuffing material is synergized by multiple components such as nuts and rose flower stuffing, so that rich flavor levels are formed. White lotus paste is compounded with low-gluten powder and almond powder to enhance the adhesion and reduce the filling phenomenon. The skin and stuffing preparation has no sequence limitation, is suitable for multiple production scenes, and improves the efficiency. The specific ratio of the skin and stuffing, the segmented baking, and the cooling and standing are synergized, so that the moon cakes are full, the color is uniform, and the skin and stuffing flavor is deeply fused. The moon cakes prepared by the method have the following advantages: the milk fragrance, fruit fragrance and nut fragrance are coordinated, the salty and sweet tastes are balanced and have no sweet and greasy feeling, and there is no odor; the pie skin is soft, sticky and tough, the stuffing is fine and has no lump, the skin and stuffing are closely attached, the nuts are crisp and tender and have no greasy feeling; the moon cakes are regular and have no collapse, the color is uniform and golden, and the overall coordination is strong; there is no oil penetration, hard shell and cracking phenomenon during the storage period. BRIEF DESCRIPTION OF DRAWINGS

[0015] In order to more clearly illustrate the technical solutions in the embodiments of the application or the prior art, the following will briefly introduce the drawings needed in the embodiments.

[0016] Figure 1 The finished moon cakes prepared by example 1. DETAILED DESCRIPTION

[0017] The application provides a preparation method of five-ingredient moon cakes, which comprises the following steps: (1) mixing and kneading butter, cheese, white sugar powder, eggs, maltitol liquid, low-gluten powder, casein powder and water to obtain a skin material; in terms of mass parts, the butter is 45-55 parts, the cheese is 12-16 parts, the white sugar powder is 1.5-2.5 parts, the eggs are 1.5-2.5 parts, the maltitol liquid is 2-4 parts, the low-gluten powder is 85-95 parts, the casein powder is 2.5-3.5 parts, and the water is 8-12 parts; (2) mixing white lotus paste, sugar liquid, oil, nut, rose fresh flower stuffing, dried apple, low gluten flour, almond powder, low sodium rock salt and orange peel uniformly to obtain stuffing; the white lotus paste is 40-50 parts by mass, the sugar liquid is 30-40 parts by mass, the oil is 15-21 parts by mass, the nut is 105-125 parts by mass, the rose fresh flower stuffing is 7-9 parts by mass, the dried apple is 5-7 parts by mass, the low gluten flour is 11-15 parts by mass, the almond powder is 7-9 parts by mass, the low sodium rock salt is 0.4-0.6, and the orange peel is 7-9 parts by mass; (3) rolling the skin material into a circle, wrapping the stuffing, and pressing to form a shaped moon cake; the mass ratio of the skin material to the stuffing is 1:0.9-1.1; (4) segmentally baking the shaped moon cake to obtain a baked moon cake; (5) cooling and standing the baked moon cake to obtain the five-ingredient moon cake; The step (1) and the step (2) are not limited in sequence.

[0018] Unless otherwise specified, the source of the raw materials involved in the present application is not specially limited, and conventional commercially available goods in the art can be used.

[0019] The butter, cheese, powdered sugar, egg, maltitol liquid, low-gluten flour, cornstarch and water are mixed and kneaded to obtain a skin material; the butter is 45-55 parts by mass, the cheese is 12-16 parts by mass, the powdered sugar is 1.5-2.5 parts by mass, the egg is 1.5-2.5 parts by mass, the maltitol liquid is 2-4 parts by mass, the low-gluten flour is 85-95 parts by mass, the cornstarch is 2.5-3.5 parts by mass, and the water is 8-12 parts by mass. In the specific embodiments of the present application, the butter can be any value within the range of 45-55 parts by mass, such as 45, 48, 50, 52 or 55 parts by mass; the cheese can be any value within the range of 12-16 parts by mass, such as 12, 13, 14, 15 or 16 parts by mass; the powdered sugar can be any value within the range of 1.5-2.5 parts by mass, such as 1.5, 2 or 2.5 parts by mass; the egg can be any value within the range of 1.5-2.5 parts by mass, such as 1.5, 2 or 2.5 parts by mass; the maltitol liquid can be any value within the range of 2-4 parts by mass, such as 2, 3 or 4 parts by mass; the low-gluten flour can be any value within the range of 85-95 parts by mass, such as 85, 87, 90, 93 or 95 parts by mass; the cornstarch can be any value within the range of 2.5-3.5 parts by mass, such as 2.5, 3 or 3.5 parts by mass; and the water can be any value within the range of 8-12 parts by mass, such as 8, 9, 10, 11 or 12 parts by mass. In the present application, by limiting the mass parts of each component in the skin material, the taste and flavor can be balanced, and the health needs can be considered. By limiting the mass parts of the butter and the cheese, the skin material can be given a rich milk flavor, and the excessive oiliness can be avoided; the low-gluten flour, the water and the maltitol liquid can ensure that the flour is fully hydrated and gelatinized, while maintaining the soft and sticky nature and moisture retention of the skin material, avoiding dryness and stickiness; the cornstarch can improve the color and aroma of the moon cake, and does not cover up the core flavor of the milk flavor; the powdered sugar and the maltitol liquid are used in combination, which can ensure the sweetness, and also can reduce the GI value, which meets the low-sugar health trend; and the amount of the egg can improve the emulsification stability, avoiding the separation of oil and water in the skin material.

[0020] As an implementation form, the mixing before step (1) comprises raw material pretreatment; the raw material pretreatment comprises: ① softening butter and cheese; ② sieving low-gluten flour and casein powder. As an implementation form, the softening temperature is 25℃, and the softening time is 1h. The present application softens butter and cheese, which is beneficial to form a uniform paste system, avoids the generation of granular feeling when mixing hard raw materials, reduces the subsequent stirring difficulty, ensures the full integration of oil and other components, and improves the fineness of the skin material; by setting the softening temperature and time, it can avoid insufficient softening leading to uneven mixing, and prevent excessive softening from causing oil loss. As an implementation form, the softening of the cheese further comprises cutting the cheese into small pieces of about 0.5cm. The present application cuts the cheese into small pieces, which can improve the uniformity of the cheese in the skin material, avoid the aggregation of the cheese leading to local over-concentration of milk flavor or uneven distribution, and strengthen the overall milk flavor synergy effect of the skin material. As an implementation form, the sieving comprises sieving the low-gluten flour and casein powder through an 80-mesh sieve to obtain sieved low-gluten flour and casein powder. The present application removes the caked low-gluten flour and casein powder, which is beneficial to the mixing of the skin material, and makes the powder fluffy, ensuring the soft and sticky taste of the skin material, and avoiding the generation of rough particles in the skin material after baking due to the caking of the powder.

[0021] As an implementation form, in step (1), the mixing comprises: mixing and stirring butter, cheese and white sugar powder to a fine paste to obtain a mixture a; as an implementation form, mixing and stirring butter, cheese and white sugar powder comprises: first stirring the softened butter and cheese, and then adding white sugar powder for second stirring to obtain a mixture a. As an implementation form, the first stirring speed is 60rpm, and the time is 2min; the second stirring speed is 200rpm, and the time is 3min. The present application first stirs the butter and cheese at low speed to preliminarily integrate them, avoiding the generation of air bubbles during high-speed stirring to cause the skin material to bulge during baking; then stirs the white sugar powder at medium speed to fully dissolve in the oil system, which can ensure uniform distribution of sweetness and improve the emulsification stability of the oil and fat in the skin material, avoiding oil-water separation during baking.

[0022] As an implementation form, the mixture a is mixed with eggs to obtain a mixture b; as an implementation form, mixing the mixture a with eggs comprises: beating the eggs into egg liquid, dividing them into two equal parts, and adding them into the mixture a in two times. As an implementation form, after the first addition of the egg liquid into the mixture a, it is stirred at 80rpm for 1min; then the remaining egg liquid is added and stirred until emulsification to obtain a mixture c. The present application stirs the egg liquid until emulsification after adding it, which is beneficial to the construction of a stable water-oil emulsion system; the protein in the egg can act as an emulsifier to enhance the compatibility of oil and water, improve the toughness and ductility of the skin material, and avoid cracking when wrapping the filling due to excessive brittleness of the skin material; adding the egg liquid in two times can prevent emulsification failure caused by adding a large amount of egg liquid at a time, and ensure the uniformity of emulsification.

[0023] In one embodiment, mixture b is mixed with maltitol solution to obtain mixture c; in another embodiment, mixing mixture b with maltitol solution includes: stirring at 80 rpm for 2 minutes. Maltitol solution has excellent moisturizing properties and low GI characteristics. Adding maltitol solution can enhance the moisturizing ability of the dough, prevent the dough from drying and cracking after refrigeration and relaxation, and at the same time reduce the overall sweetness of the dough, which is suitable for modern healthy eating needs; by using specific speed and time, it can be ensured that the maltitol solution is evenly penetrated into the emulsion system, avoiding local insufficient moisturizing or uneven sweetness. In one embodiment, mixture c is stirred with low-gluten flour, custard powder and water to obtain dough; in another embodiment, stirring mixture c with low-gluten flour, custard powder and water includes: first adding sifted low-gluten flour and custard powder to mixture c, stirring with a spatula for 2 minutes until there is no dry powder and it is flocculent, then adding water and stirring for 1 minute until the water is completely absorbed to obtain dough (viscous and without flocculent parts). This invention employs a scraper for mixing to prevent the low-gluten flour from developing gluten, maintaining the soft and chewy texture of the dough. Adding flour first, then water, allows the flour to fully absorb the water from the emulsion system. Further water replenishment enables precise control of the dough's viscosity, preventing it from becoming too dry and loose or too wet and sticky. In one embodiment, the water is alkaline mineral water with a pH of 7.0-8.0. Alkaline mineral water promotes starch gelatinization, improving the smoothness of the dough and the stability of the filling. In another embodiment, the dough is gelatinized, kneaded, cooled, and relaxed to obtain the dough. In one embodiment, gelatinization includes heating and mixing the dough at 50°C for 5 minutes until it is smooth and glossy, resulting in a gelatinized dough. The gelatinization process of this invention allows the starch in the low-gluten flour to absorb water, swell, and crack, eliminating the raw flour taste and giving the dough a soft and chewy texture. Simultaneously, it promotes the full integration of the oil and water phases, improving the dough's adhesiveness and emulsion stability, and preventing delamination and cracking. In another embodiment, kneading includes kneading the gelatinized dough for 2 minutes. This invention further refines the dough structure by kneading after gelatinization, breaking up local lumps and particles, and improving fineness; it also promotes the formation of a suitable gluten network in the low-gluten flour, balancing extensibility and softness; it removes air from the dough, preventing puffing during baking, and reduces the risk of cracking during cooling and relaxation, ensuring the stability of the dough's shape. As one embodiment, the cooling includes: cooling the gelatinized dough at room temperature for 30 minutes; the humidity of the cooling environment is 50%~60%. Cooling the dough at room temperature allows for even heat dissipation, preventing surface crusting; controlled humidity prevents excessive moisture evaporation leading to cracking, while also providing a stable moisture base for subsequent relaxation steps. As one embodiment, the relaxation temperature is 0~4℃; the time is 1 hour; as another embodiment, the relaxed dough is warmed back to 15℃.The cold relaxation method described in this invention allows the gluten in the dough to naturally shrink back, reducing stickiness and improving extensibility; at the same time, warming it to 15°C can restore the dough to a suitable softness, avoiding the dough becoming too hard and difficult to roll out due to low temperature, and preventing excessive warming from causing the oil to soften and be lost.

[0024] This invention involves uniformly mixing white lotus seed paste, sugar syrup, oil, nuts, rose petal filling, dried apple, low-gluten flour, almond powder, low-sodium rock salt, and diced orange peel to obtain a filling. By weight, the white lotus seed paste comprises 40-50 parts, the sugar syrup comprises 30-40 parts, the oil comprises 15-21 parts, the nuts comprises 105-125 parts, the rose petal filling comprises 7-9 parts, the dried apple comprises 5-7 parts, the low-gluten flour comprises 11-15 parts, the almond powder comprises 7-9 parts, the low-sodium rock salt comprises 0.4-0.6 parts, and the diced orange peel comprises 7-9 parts. In a specific embodiment of the present invention, by weight, the white lotus seed paste can be any value within the range of 40-50 parts, for example, 40, 42, 45, 47, 49, or 50 parts; the sugar syrup can be any value within the range of 30-40 parts, for example, 30, 33, 35, 38, or 40 parts; the oil can be any value within the range of 15-21 parts, for example, 15, 16, 17, 18, 19, 20, or 21 parts; the nuts can be any value within the range of 105-125 parts, for example, 105, 108, 110, 115, 120, or 125 parts; The rose petal filling can be any value within the range of 7 to 9 parts, for example, 7, 8, or 9 parts; the dried apple can be any value within the range of 5 to 7 parts, for example, 5, 6, or 7 parts; the low-gluten flour can be any value within the range of 11 to 15 parts, for example, 11, 12, 13, 14, or 15 parts; the almond powder can be any value within the range of 7 to 9 parts, for example, 7, 8, or 9 parts; the low-sodium rock salt can be any value within the range of 0.4 to 0.6 parts, for example, 0.4, 0.5, or 0.6 parts; and the diced orange peel can be any value within the range of 7 to 9 parts, for example, 7, 8, or 9 parts. This invention ensures the appropriate proportions of each component by limiting the mass fraction range of each component in the filling. For example, the appropriate mass fraction of white lotus seed paste and nuts can ensure adhesion without masking the nut flavor; the ratio of sugar syrup to oil can balance sweetness and smoothness, avoiding being too sweet or too oily; by limiting the amount of low-gluten flour and almond flour, the filling can be prevented from being too hard; the addition of trace amounts of low-sodium rock salt can not only enhance the flavor of mooncakes but also conform to the trend of healthy eating, achieving a dual improvement in flavor and health.

[0025] In one implementation, step (2) includes pre-treatment of dried apples, preparation of nuts, pre-treatment of sugar syrup, and maturation of low-gluten flour. In one implementation, the pre-treatment of dried apples includes: cutting the dried apples into 0.3-0.4cm cubes and baking at 60℃ for 8 minutes. Pre-treatment of the dried apples in this invention helps remove excess moisture, preventing the filling from becoming loose due to excessive moisture; cutting the dried apples into cubes ensures they are evenly distributed in the filling, enhancing the texture and preventing large pieces of dried apples from breaking through the crust; low-temperature drying at 60℃ prevents the volatilization of fruit aroma and nutrient loss, balancing flavor and structural stability.

[0026] In one embodiment, the kernels include walnut kernels, pine nuts, pumpkin kernels, white sesame seeds, and almonds; the mass ratio of the walnut kernels, pine nuts, pumpkin kernels, white sesame seeds, and almonds is 50~60:20~26:28~36:4~6:20~26. In a specific embodiment of the present invention, the mass ratio of the walnut kernels, pine nuts, pumpkin kernels, white sesame seeds, and almonds can be any ratio within the range of 50~60:20~26:28~36:4~6:20~26, for example, 50:20:28:4:20, 60:26:36:6:26, 55:23:32:5:23, or 58:24:35:4:25. In one embodiment, the almonds are salt-baked almonds. This invention balances the flavor and texture of different nuts by limiting the proportion of each nut: walnuts provide a rich nutty aroma, pine nuts add a refreshing flavor, pumpkin seeds provide a crisp and tender texture, white sesame seeds enhance the aroma, and salted almonds bring a salty and savory flavor. The proportion range is adapted to the fluctuations in the characteristics of raw materials during mass production, ensuring consistent flavor. At the same time, the particle size and hardness of each nut complement each other, avoiding the monotony of a single nut or uneven distribution.

[0027] In one embodiment, the preparation of the nuts includes: roasting walnuts, pine nuts, pumpkin seeds, and white sesame seeds at 42-48℃ for 12-18 minutes, followed by roasting at 145-155℃ for 8-12 minutes to obtain roasted nuts; then chopping and mixing the roasted nuts with almonds to obtain nuts. The nuts of this invention undergo two roasting processes. The first pre-roasting at 42-48℃ slowly removes internal moisture, locks in the natural aroma, and prevents scorching during subsequent high-temperature roasting. The second high-temperature roasting at 145-155℃ enhances the aroma, stimulating the oily fragrance of the nuts and making the nut flavor more intense, while ensuring the nuts are fully cooked without any undercooked parts. Chopping ensures the nuts are evenly distributed in the filling, preventing large nut pieces from causing the filling to become loose or the crust to break, thus improving the stability of the filling.

[0028] In one embodiment, the sugar syrup comprises rock sugar, granulated sugar, honey, and maltitol solution; the mass ratio of the rock sugar, granulated sugar, honey, and maltitol solution is 4~6:4~6:8~12:13~17. In a specific embodiment of the present invention, the mass ratio of the rock sugar, granulated sugar, honey, and maltitol solution can be any ratio within the range of 4~6:4~6:8~12:13~17, for example, 4:4:8:13, 6:6:12:17, or 5:5:10:15. The sugar syrup of the present invention achieves flavor and functional optimization through the synergistic effect of multiple components. Rock sugar provides a refreshing sweet taste with a lasting sweetness without being cloying; granulated sugar dissolves quickly, ensuring a uniform distribution of sweetness; honey adds natural sweetness and viscosity, improving the binding properties of the filling; maltitol solution has both moisturizing and sweetening functions, preventing the filling from drying out after refrigeration, while also lowering the overall GI value; the proportion range can be flexibly adjusted according to taste requirements, taking into account both flavor layers and health attributes.

[0029] In one embodiment, the preparation of the sugar syrup includes: pulverizing rock sugar into 80-mesh fine powder to obtain pulverized rock sugar; mixing the pulverized rock sugar and granulated sugar, stirring for 1 minute until uniformly mixed; pouring in maltitol solution, stirring at 60 rpm for 2 minutes; then pouring in honey, stirring at 60 rpm for 3 minutes to obtain the sugar syrup. The sugar syrup of this invention is prepared in steps. First, pulverizing the rock sugar into 80-mesh fine powder avoids particle residue that could lead to a coarse filling; mixing it with granulated sugar first achieves synergistic sweetness; then stirring and fusing it with maltitol solution utilizes the moisturizing properties of maltitol to coat the sugar powder; finally, adding honey and extending the stirring time ensures a uniform, non-layered, and non-lumpy sugar syrup, improving the smoothness of the filling; simultaneously, adding honey last reduces the damage to its nutritional components and flavor caused by high temperatures.

[0030] In one embodiment, the low-gluten flour maturation includes: baking the low-gluten flour at 120°C for 15 minutes; cooling and then passing it through an 80-mesh sieve, collecting the sieve residue to obtain maturated low-gluten flour. The maturation process of the low-gluten flour in this invention removes the raw flour taste and enhances the purity of the filling's flavor; baking at 120°C for 15 minutes denatures the proteins in the low-gluten flour, reducing the risk of gluten development, while simultaneously enhancing the flour's water absorption and adhesiveness, effectively fixing the nuts and preventing the filling from becoming loose; sieving after cooling ensures that the maturated low-gluten flour is fine and free of lumps, evenly dispersed in the filling, and improves molding stability.

[0031] In one embodiment, white lotus seed paste and sugar syrup are mixed to obtain mixture A; the mixing is performed by stirring at 80 rpm for 5 minutes. This invention uses white lotus seed paste as the filling base, which is fully integrated with the sugar syrup. The viscosity of the sugar syrup enhances the adhesiveness of the white lotus seed paste, providing support for the uniform dispersion of nuts. Simultaneously, the sweetness is transferred throughout the filling via the white lotus seed paste, ensuring uniform sweetness. In another embodiment, mixture A is emulsified with oils to obtain mixture B. In one embodiment, the oils include sesame oil, peanut oil, and butter; the mass ratio of sesame oil, peanut oil, and butter is 4~6:9~12:2~4. In specific embodiments of this invention, the mass ratio of sesame oil, peanut oil, and butter can be any ratio within the range of 4~6:9~12:2~4, for example, 4:9:2, 5:10:3, 4:11:4, or 6:12:4. The specific proportions of mixed oils in this invention achieve a synergistic effect of flavor and emulsification: sesame oil provides a rich aroma, enhancing the flavor profile of the filling; peanut oil, as a base oil, ensures the filling's smoothness; butter enhances the milky flavor and emulsification stability, echoing the milky flavor of the crust; and balances the aroma concentration and greasiness, preventing any single oil from being too overpowering. As one implementation method, the mixing and emulsification involves stirring at 100 rpm for 4 minutes. This invention, through the mixing and emulsification of oils and mixture A, forms a stable water-oil system, locking in moisture and aroma, preventing the filling from separating or becoming oily; the emulsified oils can evenly coat all components, improving the filling's fineness and shapeability, and preventing oil overflow during baking, which would result in a greasy surface.

[0032] In one embodiment, mixture B is mixed with rose petal filling to obtain mixture C; the mixing conditions are 80 rpm for 2 minutes. Low-speed mixing avoids damaging the petal structure of the rose petal filling, retains the natural fragrance of the rose, and ensures that the rose filling is evenly dispersed in the filling, avoiding excessive local fragrance or uneven distribution; appropriate mixing speed and time can prevent over-mixing from causing the fragrance to evaporate. In one embodiment, mixture C is mixed with low-gluten flour, almond powder, and low-sodium rock salt to obtain mixture D; in another embodiment, mixture D is mixed evenly with nuts, diced orange peel, and dried apple to obtain the filling. In one embodiment, the mixing is performed in 3 stages. In a specific embodiment of the present invention, the nuts, diced orange peel, and dried apple are mixed evenly with mixture D in 3 stages. In one embodiment, the mixing includes top-and-bottom mixing, which helps prevent the filling from becoming tough or loose, ensuring even distribution of nuts, diced orange peel, and dried apple, while reducing mechanical damage to the granular components and preserving their original texture. Mixing in three stages prevents uneven mixing caused by adding a large amount of granules at once, avoiding localized particle concentration that could break the crust or cause the filling to become loose. In another embodiment, after obtaining the filling, it is further subjected to a resting period; the resting temperature is 25°C, and the resting time is 30 minutes. The resting treatment of the filling allows it to fully absorb moisture and oil, improving its adhesiveness and stability, and allowing the flavors of the various components to initially blend. Appropriate resting time and temperature prevent excessively high temperatures from causing oil softening and loss, ensuring the filling does not easily become loose or leak when wrapped.

[0033] The present invention does not impose any restrictions on the order of preparation of the dough and filling.

[0034] This invention involves rolling the dough into a circle to obtain the rolled-out dough. In one embodiment, the rolled-out dough is a circle that is thicker in the center and thinner at the edges. The rolled-out dough of this invention prevents the filling from leaking out; the thicker center can withstand the pressure of the nuts, preventing breakage due to localized thinness during wrapping; the thinner edges facilitate pinching and sealing, improving the wrapping success rate, while ensuring uniform overall dough thickness for even heating during baking.

[0035] This invention utilizes the rolled-out dough to wrap the filling, pressing it into shape to obtain the finished mooncake. The wrapping method is not specifically limited; conventional wrapping techniques in the art are acceptable. The mass ratio of dough to filling in this invention is 1:0.9~1.1. In specific embodiments of this invention, the mass ratio of dough to filling can be any value within the range of 1:0.9~1.1, such as 1:0.9, 1:1, or 1:1.1. The precise control of the mass ratio of dough to filling in this invention ensures that the dough completely wraps the filling, avoiding insufficient wrapping leading to leakage or excessive wrapping resulting in an overly thick crust and bland flavor; it balances wrapping stability and flavor balance, allowing the milky flavor of the dough to fully blend with the nutty and floral aromas of the filling. This invention involves baking the shaped mooncake in stages to obtain baked mooncakes. In one embodiment, the staged baking includes a first baking and a second baking; the first baking temperature is 185-195℃, and the time is 8-10 minutes; in a specific embodiment of this invention, the first baking temperature can be any value within the range of 185-195℃, such as 185, 190, 192, or 195℃; the first baking time can be any value within the range of 8-10 minutes, such as 8, 9, or 10 minutes. In another embodiment, the second baking temperature is 175-185℃, and the time is 4-6 minutes. In a specific embodiment of this invention, the second baking temperature can be any value within the range of 175-185℃, such as 175, 177, 180, 183, or 185℃; the second baking time can be any value within the range of 4-6 minutes, such as 4, 5, or 6 minutes. This invention employs segmented baking. The first baking process uses a medium temperature of 185-195℃ for shaping, quickly forming the crust and locking in internal moisture and oil to prevent oil from overflowing and the filling from becoming loose during baking. It also allows the nuts to be partially cooked. The second baking process uses a low temperature of 175-185℃ for coloring, giving the crust a uniform golden-yellow color and improving the product's appearance. At the same time, it allows the milky flavor of the crust and the aroma of nuts and roses in the filling to fully blend, enhancing the flavor profile and preventing flavor loss or burning at high temperatures. The temperature and time ranges are adapted to the temperature control precision of different production equipment, ensuring consistent product quality across batches.

[0036] This invention involves cooling and allowing the baked mooncakes to stand, resulting in the five-nut mooncake. In one embodiment, the cooling temperature is 28°C, and the time is 30 minutes. This cooling process allows the mooncake's internal and external temperatures to gradually equalize, preventing excessive temperature differences that could cause the crust to crack. It also stabilizes the crust's hardness, preventing wrinkles caused by rapid cooling. In another embodiment, the standing temperature is 23-27°C; the humidity is 65%-75%; and the standing time is 10-14 hours. This standing process is a process of oil return in the mooncake. Suitable temperature and humidity promote the mutual penetration of oils in the crust and filling, making the crust more moist and soft, preventing dryness and hardness. It also allows the flavors to further blend, improving the overall taste harmony. A suitable standing time ensures sufficient oil return, extending the product's shelf life and preventing premature cracking, oil seepage, and other quality problems.

[0037] The present invention also provides a five-nut mooncake prepared by the preparation method described above.

[0038] To further illustrate the present invention, the technical solutions provided by the present invention will be described in detail below with reference to the accompanying drawings and embodiments, but these should not be construed as limiting the scope of protection of the present invention.

[0039] In a specific embodiment of the present invention, the raw material brands are as follows, and can be purchased through conventional channels: The low-gluten flour is Queen's premium low-gluten flour; the butter is Bija dairy fat blended butter; the cheese is MG mozzarella cheese; the custard powder is Xinyi 1000 custard powder; the white lotus seed paste is Shunnan Gold Label low-sugar white lotus seed paste filling; the sesame oil is Haihuang sesame oil; the peanut oil is Luhua peanut oil; the honey is Baihua brand honey; the low-sodium rock salt is Zhongyan low-sodium rock salt; the water is 5100 Tibet glacier mineral water; the orange peel cubes are Farif orange peel cubes; the rose flower filling is Dianchu rose flower filling; the white sugar powder is Hongmian premium baking white sugar powder; the granulated sugar is Shukeman granulated sugar; the rock sugar is Taikoo single crystal rock sugar; the almond powder is Shukeman almond powder; the walnuts, pine nuts, pumpkin seeds, white sesame seeds, and salted almonds are all selected from the current year's harvest, are whole, plump, and free of mold; the dried apples are purchased from Qingdao Rongyue Food Co., Ltd.

[0040] Example 1 A method for preparing a five-nut mooncake, the steps are as follows: 1. Leather preparation Prepare the ingredients according to the following proportions: 90 parts low-gluten flour, 3 parts custard powder, 50 parts butter, 14 parts cheese, 2 parts powdered sugar, 3 parts maltitol syrup, 2 parts eggs, and 10 parts 5100 Tibetan glacier mineral water.

[0041] (1) Raw material pretreatment ① Softening butter and cheese: Soften butter and cheese at 25℃ for 1 hour. After softening, cut MG cheese into small pieces of about 0.5cm to obtain softened butter and cheese.

[0042] ② Sifting of low-gluten flour and custard powder: Sift the low-gluten flour and custard powder through an 80-mesh sieve to obtain sieved low-gluten flour and custard powder.

[0043] (2) Preparation of the crust: Mix the softened butter and cheese, and stir at 60 rpm for 2 minutes; add the powdered sugar and stir at 200 rpm for 3 minutes until mixture a becomes a smooth paste; beat the eggs into an egg liquid and divide it into two equal parts; add the first part of beaten egg liquid and stir at 80 rpm for 1 minute, then add the remaining beaten egg liquid and stir until completely emulsified and there is no oil-water separation, to obtain mixture b; add maltitol liquid to mixture b and stir at 80 rpm for 2 minutes to mix evenly, to obtain mixture c; add sifted low-gluten flour and gelatin to mixture c. Mix the flour with a spatula for 2 minutes until there is no dry flour and it forms a flocculent state. Then add 5100 Tibetan glacial mineral water and mix for 1 minute until the water is completely absorbed to obtain a dough (sticky and without loose clumps). Heat the dough at 50℃ while mixing for 5 minutes until the dough is smooth and glossy to obtain a gelatinized dough. Knead the gelatinized dough while it is still hot for 2 minutes until the surface is smooth. Cover the surface of the dough with plastic wrap and cool at room temperature for 30 minutes, controlling the ambient humidity at 50%~60%. Refrigerate the cooled dough at 0~4℃ for 1 hour to relax it, and then let it warm up to 15℃ to obtain the dough for later use.

[0044] 2. Filling preparation Prepare the ingredients according to the following proportions: 45 parts white lotus seed paste, 55 parts walnut kernels, 23 parts pine nuts, 32 parts pumpkin seeds, 5 parts white sesame seeds, 23 parts salted almonds, 8 parts almond powder, 10 parts honey, 15 parts maltitol syrup, 5 parts rock sugar, 5 parts granulated sugar, 5 parts sesame oil, 10 parts peanut oil, 3 parts butter, 6 parts dried apple, 8 parts rose petal filling, 8 parts diced orange peel, 0.5 parts low-sodium rock salt, and 13 parts low-gluten flour.

[0045] (1) Raw material pretreatment: ① Apple pretreatment: Cut the apple into 0.3~0.4cm cubes, bake at 60℃ for 8 minutes, and set aside.

[0046] ② Nut preparation: Mix walnuts, pine nuts, pumpkin seeds, and white sesame seeds and bake at 45℃ for 15 minutes. After the first baking, bake at 150℃ for 10 minutes. After the baked nuts have cooled, chop them into pieces with a particle size of about 0.5cm. Crush salted almonds into half-grains. Mix the crushed salted almonds with the chopped nuts evenly to obtain the nuts.

[0047] ③ Sugar syrup pretreatment: Crush the rock sugar into 80-mesh fine powder to avoid clumping, and obtain crushed rock sugar; mix the crushed rock sugar and granulated sugar, stir for 1 minute until evenly mixed; pour in maltitol syrup, stir at 60 rpm for 2 minutes; then pour in honey, stir at 60 rpm for 3 minutes to obtain sugar syrup, set aside.

[0048] ④ Low-gluten flour maturation: Dry in an oven at 120℃ for 15 minutes, cool and pass through an 80-mesh sieve to obtain sieved maturated low-gluten flour for later use.

[0049] (2) Preparation of filling: Mix white lotus seed paste and sugar syrup, stir at 80 rpm for 5 min to obtain mixture A; add sesame oil, peanut oil and emulsified butter to mixture A, stir at 100 rpm for 4 min to obtain emulsified mixture B; add rose petal filling to mixture B, stir at 80 rpm for 2 min to obtain mixture C; add cooked low-gluten flour, almond powder and low-sodium rock salt to mixture C, stir at 60 rpm for 5 min to obtain mixture D; add nuts, orange peel cubes and pre-treated apple preserves to mixture D in 3 batches, mix well from top to bottom to obtain filling; let stand at 25℃ for 30 min for later use.

[0050] 3. Mooncake wrapping After separating the dough, roll it into a circle; take a portion of the filling, knead it into a ball, press it into the dough, wrap it up, and let the shaped mooncake rest at 20℃ for 30 minutes. The mass ratio of filling to dough is 1:1.

[0051] 4. Baking mooncakes Make 3-4 holes in the surface of the wrapped mooncakes and bake them at 190℃ for 9 minutes. After the first baking, brush a layer of egg wash on the surface of the mooncakes, let them sit for 2 minutes, and then bake them at 180℃ for 5 minutes to obtain the mooncakes.

[0052] 5. Post-processing: Cool the baked mooncakes at 28℃ for 30 minutes, then let them stand in an environment of 25℃ and 70% humidity for 12 hours to obtain the finished mooncakes. (See attached image) Figure 1 .

[0053] Example 2 A method for preparing a five-nut mooncake, the steps are similar to those in Example 1, the only difference being that: in step (1), the raw materials are prepared according to the following mass parts: 95 parts low gluten flour, 3 parts custard powder, 55 parts dairy fat mixed with butter, 16 parts cheese, 2.5 parts white sugar powder, 4 parts maltitol liquid, 2.5 parts eggs, and 12 parts 5100 Tibetan glacier mineral water.

[0054] Example 3 A method for preparing a five-nut mooncake, the steps are similar to those in Example 1, the only difference being that: in step (2), the raw materials are prepared according to the following mass parts: 50 parts white lotus seed paste, 58 parts walnut kernels, 24 parts pine nuts, 35 parts pumpkin seeds, 4 parts white sesame seeds, 25 parts salt-baked almonds, 9 parts almond powder, 10 parts honey, 15 parts maltitol liquid, 5 parts rock sugar, 5 parts granulated sugar, 4 parts sesame oil, 11 parts peanut oil, 4 parts butter, 9 parts dried apple, 8 parts rose petal filling, 9 parts diced orange peel, 0.6 parts low-sodium rock salt, and 13 parts low-gluten flour.

[0055] Comparative Example 1 A method for preparing a five-nut mooncake, the steps are similar to those in Example 1, the only difference being that cheese is omitted in step (1).

[0056] Comparative Example 2 A method for preparing a five-nut mooncake, the steps are similar to those in Example 1, the only difference being that custard powder is omitted in step (1).

[0057] Comparative Example 3 A method for preparing a five-nut mooncake, the steps are similar to those in Example 1, the only difference being that maltitol solution is omitted in step (1).

[0058] Comparative Example 4 A method for preparing a five-nut mooncake, the steps are similar to those in Example 1, the only difference being that in step (2), the raw materials of dried apple, diced orange peel and fresh rose filling are omitted.

[0059] Comparative Example 5 A method for preparing a five-nut mooncake, the steps are similar to those in Example 1, the only difference being that: in step (2), the nuts are prepared by chopping and mixing walnut kernels, pine kernels, pumpkin seeds, white sesame seeds and salted almonds to obtain the nuts.

[0060] Comparative Example 6 A method for preparing a five-nut mooncake, the steps are similar to those in Example 1, the only difference being that pine nuts and salted almonds are omitted in step (2).

[0061] Comparative Example 7 A method for preparing a five-nut mooncake, the steps are similar to those in Example 1, the only difference being that in step (2), the mass of honey is 18 parts and the mass of maltitol liquid is 5 parts.

[0062] Comparative Example 8 A method for preparing a five-nut mooncake, the steps are similar to those in Example 1, the only difference being that in step (1), butter, cheese, powdered sugar, eggs, maltitol, low-gluten flour, custard powder and water are mixed and kneaded to obtain the dough.

[0063] Comparative Example 9 A method for preparing a five-nut mooncake, the steps are similar to those in Example 1, the only difference being that in step (2), white lotus seed paste, sugar syrup, oil, nuts, rose petal filling, apple preserves, low-gluten flour, almond powder, low-sodium rock salt and orange peel cubes are directly mixed to obtain the filling.

[0064] Comparative Example 10 A method for preparing a five-nut mooncake, the steps are similar to those in Example 1, the only difference being that the mass ratio of filling to dough in step (3) is 6:4.

[0065] Comparative Example 11 A method for preparing a five-nut mooncake, the steps are similar to those in Example 1, the difference being: step (2) filling preparation: Prepare the ingredients according to the following proportions: 45 parts white lotus seed paste, 55 parts walnut kernels, 23 parts pine nuts, 32 parts pumpkin seeds, 5 parts white sesame seeds, 23 parts salted almonds, 8 parts almond powder, 10 parts honey, 15 parts maltitol syrup, 5 parts rock sugar, 5 parts granulated sugar, 5 parts sesame oil, 10 parts peanut oil, 3 parts butter, 6 parts dried apple, 8 parts candied winter melon, 8 parts candied winter melon, 0.5 parts low-sodium rock salt, and 13 parts low-gluten flour.

[0066] (1) Raw material pretreatment: Follow the steps (2) of Example 1, except that the apple preserve pretreatment is omitted.

[0067] (2) Preparation of filling: Follow the steps (2) of Example 1, except that: add nuts, dried apple, candied fruit and candied winter melon to mixture D, stir well to obtain filling; let stand at 25℃ for 30 minutes, and set aside.

[0068] Test Example 1 Thirty consumers were randomly selected to conduct sensory evaluations of the five-nut mooncakes prepared in Examples 1-3 and Comparative Examples 1-11. The specific scoring criteria are shown in Table 1, and the specific scoring results are shown in Table 2. The data in Table 2 are the average scores of the 30 consumers.

[0069] Table 1 Scoring Criteria for Five-Kernel Mooncakes

[0070] Table 2 Evaluation Scores of Five-Kernel Mooncakes

[0071] Cheese not only provides a rich milky aroma to the crust, but its casein also enhances the crust's extensibility and emulsification stability. In Comparative Example 1, when cheese was omitted during crust preparation, only a faint aroma of custard powder remained, which did not blend well with the floral, fruity, and nutty aromas of the filling. Furthermore, the crust's emulsification stability decreased, making it prone to oil-water separation during kneading. After baking, the crust lacked elasticity, and the crust-filling bond weakened, resulting in slight separation after storage. Therefore, cheese is a key ingredient in building the crust's milky aroma and improving its shaping stability.

[0072] Comparative Example 2, omitting custard powder resulted in a bland and monotonous flavor that failed to complement the filling, leading to a poor flavor score. Furthermore, omitting cheese resulted in insufficient viscosity in the crust, making it prone to tearing during rolling, causing slight deformation at the edges of the mooncakes. After baking, the color became dull, the crust was too soft and lacked elasticity, and it was sticky when eaten. Custard powder, containing whey protein and starch, enhances the layers of cheese flavor while improving the viscosity and shape of the crust, ensuring both flavor depth and proper shaping.

[0073] Maltitol syrup combines low GI with moisturizing properties, allowing it to replace some sucrose to avoid excessive sweetness while locking in the moisture of the filling. Comparative Example 3, which omitted maltitol syrup and only added rock sugar, granulated sugar, and honey, resulted in excessive sweetness and a slight clumping of the filling due to localized imbalances in viscosity. Furthermore, omitting maltitol syrup led to rapid moisture loss from the filling, resulting in a noticeable hard crust after storage, and a diminished aroma due to the loss of flavor compounds.

[0074] Comparative Example 4 omitted the rose petal filling, dried apple, and diced orange peel. Of these three ingredients, the rose petal filling provides floral aroma, while the dried apple and diced orange peel supplement the fruity aroma. Together, they form a triple-layered fragrance with the nutty aroma. Without these, the aroma is monotonous and overly sweet, and the filling is too heavy and lacks a refreshing feel. Furthermore, the dried apple and diced orange peel absorb oil; omitting them results in uneven oil distribution and slight oil seepage. Therefore, the synergy of rose petal filling, dried apple, diced orange peel, and nuts can enrich the flavor layers and optimize the taste.

[0075] Comparative Example 5 directly chopped the nuts to prepare the filling, omitting the baking process. The aroma of the nuts was not fully developed, and there was a residual raw nut flavor. The flavors did not blend well with other flavors. In addition, the nuts had too much moisture, which caused large fluctuations in the viscosity of the filling and a grainy texture. The unremoved moisture could also accelerate the oxidation of oils, resulting in a slight rancid taste after storage. At the same time, the evaporation of moisture caused the filling to harden.

[0076] Pine nuts provide a crisp texture and a delicate aroma, while salted almonds add a savory flavor. Together with other nuts, they complement each other in flavor and texture, enhancing the overall taste and texture of the mooncake. Comparative Example 6 omitted pine nuts and almonds, resulting in a monotonous nut flavor. The lack of savory flavor led to a pronounced sweetness, poor texture, and a looser filling structure with some hollow areas due to the reduced variety of nuts.

[0077] In Comparative Example 7, the amount of honey was increased, which masked the milky and nutty aromas. The result was an excessively sweet and unbalanced flavor. Furthermore, the honey's high viscosity caused the syrup to clump, leading to uneven mixing with the filling and a rough texture in some areas, negatively impacting the taste and flavor. Additionally, the reduced amount of maltitol syrup resulted in decreased moisture retention, causing rapid moisture loss and a hard crust in the filling after storage.

[0078] In Comparative Example 8, the dough was directly mixed, resulting in a dough with insufficient elasticity, significant cracking after baking, and a dry, hard crust lacking softness and chewiness, with severe separation between the crust and filling. In Comparative Example 9, the filling was directly mixed, resulting in an oily and granular structure due to insufficient emulsification of the oil. The filling was coarse and lumpy, and the oxidation of the oil produced a rancid taste that masked other flavors. After storage, a large amount of oil seeped out, and flavor substances were lost along with the oil.

[0079] In Comparative Example 10, the crust-to-filling ratio was 6:4. The amount of filling was too large and the crust was too thin, which could not completely wrap the filling. After baking, the crust cracked and collapsed, and the nuts would puncture the crust. The crust and filling separated severely. Furthermore, the thin crust could not lock in the moisture and oil of the filling, resulting in oil seepage and hardening after storage.

[0080] In Comparative Example 11, the pre-treatment of candied fruit was omitted, and candied winter melon and candied green and red peel, which are traditional mooncake ingredients, were added. The sweetness of the candied green and red peel and candied winter melon masked the aroma of nuts and honey. The finished mooncake only retained sweetness and had poor texture. Furthermore, due to the omission of the candied fruit pre-treatment process, the apple candied fruit had too high a moisture content, which caused the filling to be soft and mushy. The candied green and red peel itself has a relatively hard texture, which creates a texture conflict with the soft filling. At the same time, the moisture and oil ratio of the filling was unbalanced, which further made the crust hard and the nuts greasy.

[0081] This invention, through its core design of a composite raw material system, step-by-step optimized processes, and precise parameter control, utilizes a synergistic effect of a milky aroma complex in the crust, a synergistic floral and fruity aroma in the filling, double-roasted nut pretreatment, step-by-step emulsification and mixing, a low-sugar composite sugar solution, a balanced crust-to-filling ratio, a gelatinization-relaxation stabilization process, and a weakly alkaline mineral water formulation. This results in a mooncake with a three-layered aroma of "milky aroma + floral and fruity aroma + nut aroma," a balanced sweet and savory flavor without being cloying, and no off-flavors. The crust is soft and chewy, the filling is delicate and lumpy, the crust and filling adhere tightly, and the nuts are crisp and tender without being greasy. The mooncake is well-formed without collapsing, has a uniform golden color, and exhibits strong overall harmony. During storage, it shows no signs of oil seepage, hardening, or cracking.

[0082] Although the above embodiments have provided a detailed description of the present invention, they are only some embodiments of the present invention, and not all embodiments. People can obtain other embodiments based on these embodiments without creative effort, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A method for preparing a five-nut moon cake, characterized in that, The method comprises the following steps: (1) mixing, kneading butter, cheese, powdered sugar, eggs, maltitol liquid, low-gluten flour, cornstarch and water to obtain a skin material; the butter is 45-55 parts by mass, the cheese is 12-16 parts by mass, the powdered sugar is 1.5-2.5 parts by mass, the eggs are 1.5-2.5 parts by mass, the maltitol liquid is 2-4 parts by mass, the low-gluten flour is 85-95 parts by mass, the cornstarch is 2.5-3.5 parts by mass, and the water is 8-12 parts by mass; (2) mixing white lotus paste, sugar liquid, oil, nuts, rose fresh flower stuffing, dried apple, low-gluten flour, almond powder, low-sodium rock salt and orange peel to obtain a stuffing; the white lotus paste is 40-50 parts by mass, the sugar liquid is 30-40 parts by mass, the oil is 15-21 parts by mass, the nuts are 105-125 parts by mass, the rose fresh flower stuffing is 7-9 parts by mass, the dried apple is 5-7 parts by mass, the low-gluten flour is 11-15 parts by mass, the almond powder is 7-9 parts by mass, the low-sodium rock salt is 0.4-0.6, and the orange peel is 7-9 parts by mass; (3) rolling the skin material into a circle, wrapping the stuffing, and pressing to form a shaped moon cake; the mass ratio of the skin material to the stuffing is 1:0.9-1.1; (4) segmentally baking the shaped moon cake to obtain a baked moon cake; (5) cooling and standing the baked moon cake to obtain the five-nut moon cake; The steps (1) and (2) are not limited in sequence.

2. The production method according to claim 1, characterized by, In the step (1), the mixing comprises: mixing, stirring and grinding the butter, cheese and powdered sugar into a fine paste to obtain a mixture a; mixing the mixture a with the eggs to obtain a mixture b; mixing the mixture b with the maltitol liquid to obtain a mixture c; stirring the mixture c with the low-gluten flour, cornstarch and water to obtain a dough; and pasting, kneading, cooling and relaxing the dough to obtain the skin material.

3. The preparation method according to claim 1, characterized in that, In the step (2), the mixing comprises: mixing the white lotus paste and sugar liquid to obtain a mixture A; mixing and emulsifying the mixture A with the oil to obtain a mixture B; mixing the mixture B with the rose fresh flower stuffing to obtain a mixture C; mixing and stirring the mixture C with the low-gluten flour, almond powder and low-sodium rock salt to obtain a mixture D; and uniformly stirring the mixture D with the nuts, orange peel and dried apple to obtain the stuffing.

4. The production method according to claim 3, characterized by, The nuts comprise: walnut kernels, pine nuts, pumpkin kernels, white sesame seeds and almonds; and the mass ratio of the walnut kernels, pine nuts, pumpkin kernels, white sesame seeds and almonds is 50-60:20-26:28-36:4-6:20-26.

5. The preparation method according to claim 4, characterized in that, The preparation of the nuts comprises: baking the walnut kernels, pine nuts, pumpkin kernels and white sesame seeds at 42-48℃ for 12-18 min, and then baking at 145-155℃ for 8-12 min to obtain baked nuts; and chopping and mixing the baked nuts and almonds to obtain the nuts.

6. The preparation method according to claim 3, characterized in that, In the step (2), the sugar liquid comprises granulated sugar, soft white sugar, honey and maltitol liquid; and the mass ratio of the granulated sugar, soft white sugar, honey and maltitol liquid is 4-6:4-6:8-12:13-17.

7. The preparation method according to claim 1, characterized in that, In step (4), the oil and fat in step (2) comprises sesame oil, peanut oil and butter; the mass ratio of the sesame oil, peanut oil and butter is 4-6:9-12:2-4.

8. The method of claim 1, wherein, The segmented baking comprises first baking and second baking; the temperature of the first baking is 185-195 DEG C, and the time is 8-10 min; the temperature of the second baking is 175-185 DEG C, and the time is 4-6 min.

9. The method of claim 1, wherein, In step (5), the temperature of the standing is 23-27 DEG C; the humidity of the standing is 65%-75%; the time of the standing is 10-14 h.

10. Five-nut moon cake prepared by the preparation method in any one of claims 1-9.

Images