Making process of Huyou flowing-core moon cakes
By brine pickling, saccharification, and honey treatment of pomelo peel, combined with freezing of the lava filling and freezing of the mooncake crust, the bitterness and fluidity issues in pomelo lava mooncakes were resolved, the stability of the shaping and baking process was improved, the scrap rate was reduced, and product quality and production efficiency were enhanced.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-01-08
- Publication Date
- 2026-04-07
AI Technical Summary
In existing technologies, the debitterness removal treatment of pomelo peel is not targeted enough, resulting in a noticeable bitter taste in the pomelo pulp, strong fluidity, high stickiness of the mooncake dough, difficulty in shaping, and easy leakage, bursting, and appearance defects during baking, leading to a high scrap rate and affecting the consistency of product quality and industrial applicability.
By pickling in brine to remove bitterness, saccharifying with sugar solution, and treating with lemon juice to honey, the sugar content and freezing state of the pomelo pulp are controlled. The mooncake dough is frozen to reduce stickiness, and precise baking processes are used to improve shaping and appearance, thereby reducing losses during production.
It effectively reduces the bitterness of pomelo peel, stabilizes the flowable pulp state, improves the yield of molding and baking, reduces the scrap rate, enhances product quality consistency and industrial applicability, significantly reduces leakage, bursting and appearance defects in the production process, and improves the efficiency of large-scale production.
Smart Images
Figure CN121795474A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, and more specifically, to the production process of pomelo lava mooncakes. Pomelo lava mooncakes typically use pomelo peel and pomelo juice as the main flavor sources. The pomelo peel is processed and then boiled with pomelo juice and other ingredients to create a lava filling, which is then combined with the mooncake crust, shaped, and baked to obtain the finished product. Background Technology
[0002] Existing techniques typically involve processing pomelo peel with white sugar and lemon juice, crushing it, and then boiling it into a paste to obtain a pomelo-flavored filling.
[0003] However, the following shortcomings still exist in the actual production process: Existing technologies typically only perform conventional honey-processing on pomelo peel without specifically designing a process to remove bitterness. This results in uncontrolled release or residual bitter components in the pomelo peel, leading to noticeable bitterness and astringency in the cooked pomelo filling, as well as significant flavor deviations. Consequently, this affects the overall taste and stability of the mooncake.
[0004] Existing technology typically involves directly using the molten core after cooking for filling and shaping. The molten core has strong fluidity at room temperature, which can easily lead to leakage and poor sealing during the filling stage. Meanwhile, after baking and heating, the filling expands and becomes more fluid, which can easily lead to defects such as bursting and cracking, resulting in product loss and quality fluctuations.
[0005] In existing technologies, mooncake dough is prone to becoming sticky and soft after conventional kneading, which makes shaping difficult and results in unstable shapes. During baking, it is also prone to deformation and appearance defects, resulting in a high scrap rate (e.g., about 40%), which is not conducive to large-scale production.
[0006] Therefore, there is a need for an improved pomelo lava mooncake production process that can effectively reduce the bitterness of pomelo peel, stabilize the state of pomelo lava filling, and improve the yield of molding and baking without significantly increasing the processing difficulty, thereby improving the consistency of product quality and industrial applicability. Summary of the Invention
[0007] In order to overcome the above-mentioned defects of the prior art, embodiments of the present invention provide a pomelo lava mooncake making process to solve the problems mentioned in the background art.
[0008] To achieve the above objectives, the present invention provides the following technical solution: a pomelo lava mooncake manufacturing process, comprising the following steps: Step S1: Pre-treatment of pomelo peel: The pomelo peel is pickled in salt water to remove bitterness, resulting in pomelo peel with removed bitterness. Step S2, Saccharification of pomelo peel: Add the debittered pomelo peel to a sugar solution, heat to boiling and keep warm for a period of time to induce saccharification of the pomelo peel; Step S3, Honey Preparation of Grapefruit Peel: Add lemon juice to the saccharified solution and honey-process for 24 hours to obtain honey-preserved grapefruit peel; crush the honey-preserved grapefruit peel for later use; Step S4: Cooking the pomelo pulp: Mix the crushed honey-preserved pomelo peel with pomelo juice and auxiliary ingredients and cook until the sugar content of the resulting pomelo pulp reaches 65°~75°, then cool to room temperature. Step S5: Freezing the pomelo molten filling: Freeze the cooled pomelo molten filling to -18°C for later use to lock in the pomelo flavor and reduce its fluidity; Step S6: Freezing the mooncake dough: Mix the mooncake dough ingredients with water to form a dough, and freeze the dough at -18℃ for several hours to reduce stickiness; Step S7, Shaping: Take the frozen pomelo pulp as the filling and wrap it with the frozen dough to form a dough; Step S8, Baking and Packaging: The blanks are baked once and twice in sequence, and then packaged after cooling.
[0009] In a preferred embodiment, in step S1, the brine is a brine with a mass fraction of 2% to 12%, and the pickling time is 0.5 to 24 hours. After pickling, the pomelo peel is drained or rinsed to reduce surface salt residue.
[0010] In a preferred embodiment, in step S2, the sugar solution has a sugar content of 20° to 60°, and after being heated to boiling, it is kept at that temperature for 0.5 to 6 hours to achieve saccharification of the pomelo peel and reduce the release of bitterness.
[0011] In a preferred embodiment, in step S3, the amount of lemon juice added is 0.1% to 5% of the mass of the saccharified solution, and the pomelo peel is continuously honey-processed for 24 hours after the lemon juice is added to stabilize the pomelo aroma and further reduce the bitterness.
[0012] In a preferred embodiment, in step S4, the auxiliary materials include at least white sugar or syrup-like sweeteners, and the cooking process is terminated after the sugar content of the pomelo pulp is controlled at 65° to 75° by online or offline detection.
[0013] In a preferred embodiment, in step S5, the pomelo filling is frozen at -18°C and kept for at least 4 hours or until use, and the filling is kept frozen or semi-frozen during the molding process in step S7 to limit flow and leakage during the molding stage.
[0014] In a preferred embodiment, in step S6, the dough is frozen at -18°C for 2 to 10 hours, and before molding, the dough is warmed to a temperature range where it can be plasticized but still maintains low viscosity, in order to reduce the molding scrap rate.
[0015] In a preferred embodiment, the first baking in step S8 is used for shaping and sealing, and the second baking is used for coloring and moisture balance; and a warming / resting stage is set between the two bakings to stabilize the outer skin structure and reduce the probability of bursting.
[0016] In a preferred embodiment, a pomelo lava mooncake is made by the process described in any one of claims 1 to 8, wherein the pomelo lava mooncake comprises an outer skin and an inner filling; The filling is pomelo molten filling, which contains pomelo peel powder that has been debittered with salt water, saccharified, and then honey-soaked for 24 hours after adding lemon juice. The pomelo molten filling is frozen to -18°C before molding.
[0017] The technical effects and advantages of this invention are as follows: 1. This invention involves sequentially pickling pomelo peel in brine to remove bitterness, saccharifying it with a sugar solution, and then adding lemon juice to the saccharified solution for 24 hours of honey aging. This process effectively reduces the bitter components of the pomelo peel and helps stabilize the aroma and sweet-sour balance of the pomelo, resulting in pomelo pulp with lower bitterness, more harmonious flavor, and better batch consistency.
[0018] 2. In this invention, after the pomelo pulp is cooked, it is frozen to -18°C for later use. This keeps the pulp frozen or semi-frozen during the molding stage, reducing its fluidity and improving the stability of the packaging and sealing. At the same time, low-temperature freezing has a locking effect on the pomelo flavor, reducing flavor loss, thereby reducing the probability of leakage and bursting during baking, reducing losses and improving the stability of the finished product.
[0019] 3. In the process of cooking the lava paste, the sugar content is controlled within the range of 65° to 75°, so that the sweetness and consistency of the lava paste are in a stable range, thereby reducing the differences in flavor and rheology between different batches caused by the inconsistency of the cooking endpoint and improving the consistency of product quality.
[0020] 4. This invention freezes the dough at -18°C for several hours after kneading the mooncake dough to reduce the dough's stickiness and improve its plasticity, making the shaping operation more stable; and reduces the incidence of appearance defects during the subsequent baking and shaping process, thereby reducing the scrap rate and improving the applicability to large-scale production.
[0021] 5. Through the synergistic effects of removing bitterness and preserving aroma, controlling sugar stability, freezing the filling to reduce fluidity, and freezing the outer skin to reduce stickiness, this invention significantly reduces losses caused by leakage, bursting, and appearance defects during the production process, reducing the scrap rate from about 40% to about 5%, thus having obvious cost reduction and efficiency improvement effects and promotion and application value. Attached Figure Description
[0022] Figure 1 This is a flowchart illustrating the manufacturing process of the pomelo lava mooncake of this invention. Detailed Implementation
[0023] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. 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.
[0024] Reference Figure 1 Grapefruit peel: The preferred edible parts are the outer peel and part of the white pith of fresh grapefruit. Remove any obviously rotten, moldy, or odorous parts. Grapefruit peel can be washed and drained before use.
[0025] Grapefruit juice: can be freshly squeezed grapefruit juice or pasteurized grapefruit juice.
[0026] Additives: At least include white sugar or syrup-based sweeteners; appropriate amounts of edible oils, dairy bases, thickeners / stabilizers, etc. may also be added according to taste requirements (all are food-grade raw and auxiliary materials).
[0027] Required auxiliary materials: at least a sweetener, which can be granulated sugar or syrup. The purpose of setting a sweetener is to provide a basic sweetness and soluble solids content for the pomelo pulp, and to coordinate with the cooking process with the "sugar content reaching 65°~75°" as the endpoint control index, so that the sweetness and consistency of the pulp are within a stable range (see step S4 for details).
[0028] Optional additives: Without altering the core principle of controlling the sugar content endpoint in this application, one or more of the following can be selectively added based on the target taste and system stability requirements: Edible oils: used to improve the smoothness and texture of the food. Dairy base ingredients: used to improve aroma complexity and body of flavor; Thickening / stabilizing edible additives: used to improve the stability, uniformity and processing compatibility of the slurry system, and reduce the risk of leakage and bursting caused by stratification, precipitation or local thinning.
[0029] It should be noted that the introduction of optional additives is only for fine-tuning the taste and consistency. Their selection and use should follow these principles: optional additives should not mask the main flavor of pomelo peel and pomelo juice; optional additives should not cause obvious layering, precipitation, or clumping of the molten core, which would affect the stability of shaping and baking; when optional additives themselves contain soluble solids or affect the consistency of the system, the final process control should still be based on "the sugar content of the molten core after cooking reaches 65°~75°" to ensure consistency between different batches.
[0030] Sugar content 65°~75°: refers to the soluble solids content of pomelo pulp, preferably measured by a saccharimeter (Brix); The test can be performed at approximately 20°C, or with temperature correction performed using standard methods.
[0031] "Pomelo Lava Pulp" refers to the slurry used to make up the filling of pomelo lava mooncakes. It does not refer to the pomelo peel powder itself, but to a composite slurry made by cooking processed and crushed pomelo peel, pomelo juice and auxiliary ingredients together.
[0032] More specifically, the pomelo molten filling is preferably made by mixing and boiling the honey-processed pomelo peel powder obtained in step S3 with pomelo juice and auxiliary materials, and controlling the sugar content to reach 65° to 75° after boiling as the endpoint. After cooling, the pomelo molten filling is obtained.
[0033] Step S1: Pre-treatment of pomelo peel (marinating in brine to remove bitterness); Cut the pomelo peel into chunks or strips that facilitate mass transfer (e.g., 5-30mm wide and 2-10mm thick, depending on equipment and habits), and marinate them in salt water to promote the dissolution of bitter components in the pomelo peel and reduce bitterness in subsequent processing.
[0034] To ensure the repeatability of the "salt water pickling for bitterness removal" method, it is preferable to ensure sufficient contact between the salt water and the pomelo peel during the pickling process. This means the salt water should completely cover the peel (simply put, the salt water should "submerge" the peel), preventing uneven bitterness removal caused by localized exposure to air. To further promote the migration of bitter components into the salt water, the pomelo peel can be intermittently turned or gently stirred during pickling, allowing different parts of the peel to alternately contact the salt water, thereby improving the uniformity of bitterness removal.
[0035] After pickling, the pomelo peel can be drained as described in this application. If necessary, the surface salt can be quickly rinsed with drinking water and drained again to avoid residual salt affecting the flavor balance.
[0036] To help beginners judge the pickling effect, a small amount of pomelo peel can be sampled for taste confirmation: when the obvious bitterness of the pomelo peel is reduced compared to before pickling and there is no obvious salty residue, it can be used as a reference for the completion of the pickling step. This sampling confirmation is only for process control and does not constitute an additional limitation on raw materials.
[0037] The preferred salt solution is a saline solution with a mass fraction of 2% to 12%. The pickling time can be 0.5 to 24 hours, depending on the thickness of the pomelo peel, the target bitterness level, and the production line pace. After pickling, it is best to drain the food. If necessary, you can quickly rinse off the surface salt with drinking water and drain it again to avoid excessive saltiness that could affect the flavor balance.
[0038] Step S2: Saccharification of pomelo peel (boil the sugar solution and keep it warm); The pomelo peel processed in step S1 is added to a sugar solution and heated to boiling. After boiling, the solution is kept warm for a period of time to allow the sugar to fully penetrate the tissue and complete the saccharification process, thereby further softening the taste and suppressing the return of bitterness.
[0039] In this application, "keeping warm after boiling" can be understood as: after the sugar solution reaches boiling, maintaining the system in a state of gentle boiling or constant temperature keeping, so that the sugar continues to enter the pomelo peel tissue and complete the saccharification process. The so-called "gentle boiling" refers to the generation of a small number of continuous small bubbles in the pot without violent churning; The term "constant temperature preservation" refers to maintaining the system temperature at a stable state close to the boiling point through heating control.
[0040] The purpose of using gentle boiling or constant temperature holding is to ensure that the saccharification process continues while reducing the breakage of pomelo peel caused by excessive tumbling, thereby making the texture more stable in the subsequent crushing and boiling stages.
[0041] During the heat preservation stage, it is preferable to slowly stir or gently turn the material to avoid local overheating or insufficient local saccharification.
[0042] The criteria for determining the end of the heat preservation process can be a combination of sensory and morphological methods: for example, when the pomelo peel becomes softer than its original state, the tissue is more flexible, and the overall color shows more uniform saccharification characteristics, it can be used as a reference for the completion of saccharification.
[0043] The sugar solution should ideally have a sugar content of 20°–60°; after boiling, keep warm for 0.5–6 hours; during the warming stage, gentle boiling or constant temperature warming can be used to reduce tissue breakage caused by excessive tumbling.
[0044] Step S3: Honey-process pomelo peel (add lemon juice and honey-process for 24 hours) and crush it; A certain amount of lemon juice was added to the S2 saccharified solution and honey-processed for 24 hours to adjust the acidity, stabilize the aroma and further improve the bitterness.
[0045] The amount of lemon juice added is preferably 0.1% to 5% of the mass of the saccharified solution; the honey-making process is preferably carried out under closed or semi-closed conditions, and the ambient temperature can be 10 to 30°C (e.g., 20 to 25°C) to facilitate flavor integration. After the pomelo peel is processed with honey, remove it and grind it for later use. Grinding methods include blade grinder, colloid mill, or food processor; the fineness can be set to 40-100 mesh depending on the desired texture.
[0046] Step S4: Cook the pomelo syrup (control the sugar content to 65°–75° and cool to room temperature); The crushed pomelo peel obtained from S3 is mixed with pomelo juice and auxiliary materials and boiled to make the sugar content of the pomelo syrup reach 65°~75°, and then cooled to room temperature.
[0047] To make the cooking process of "crushed pomelo peel - pomelo juice - auxiliary materials" easier to understand and repeatable, it is preferable to first mix the crushed honey-processed pomelo peel with pomelo juice, so that the crushed pomelo peel is fully dispersed in the liquid phase before entering the heating and cooking stage. Then, add sweeteners (white sugar or syrup) gradually according to the target sugar content, and keep stirring continuously or intermittently during the heating process to prevent local overheating of the material at the bottom and sides of the pot.
[0048] The purpose of the above order is to ensure that the pomelo peel powder is evenly dispersed and to avoid agglomeration that could cause fluctuations in taste and rheology. On the other hand, it makes the process of increasing sugar content more controllable, reducing the risk of local crystallization or sticking to the pot caused by adding sugar at once.
[0049] The cooking process can be carried out using a jacketed kettle, steam kettle, or electric kettle, and should be accompanied by stirring to prevent scorching. During the cooking process, it is preferable to add the sugar base (white sugar or syrup) in stages so that the sugar content gradually approaches the target range, avoiding local crystallization or sticking to the pot due to adding it all at once. Stop cooking when the sugar content reaches 65°–75° and allow it to cool at room temperature (either naturally or rapidly through a heat exchanger). During the cooling process, it is preferable to cover or seal the container to reduce aroma loss and the risk of secondary contamination caused by volatilization.
[0050] Regarding the control of the cooking endpoint, this application adopts "sweetness of 65° to 75°" as the key process control indicator.
[0051] In practice, the sugar content of the pomelo pulp can be tested online or offline, and the heating and cooking process can be stopped when the test value reaches the target range.
[0052] "Reaching the target range" can be understood as follows: when the sugar content test value stably enters the range of 65° to 75° and the slurry shows a relatively uniform consistency, it can be used as a reference for stopping the cooking process; after stopping the cooking process, it should be cooled in time to avoid the residual heat continuing to concentrate and causing the sugar content to deviate.
[0053] In terms of cooling methods, in addition to natural cooling, conventional methods such as heat exchangers or thin-layer cooling can also be used to accelerate cooling. During the cooling process, covering or sealing is preferred to reduce the loss of aroma due to volatilization and reduce the risk of secondary pollution.
[0054] By combining the above-mentioned "sugar control endpoint + timely cooling", the consistency of sweetness and rheological state of different batches of lava can be improved.
[0055] Step S5: Freeze the pomelo pulp (-18℃ for later use). The cooled pomelo pulp was frozen at -18°C for later use to lock in the pomelo flavor and reduce its fluidity.
[0056] The freezing time should preferably be no less than 4 hours, or kept until just before use; To facilitate molding, the molten core can be packaged into small portions for single use (e.g., pre-molded using silicone molds) and placed in a frozen or semi-frozen state before packaging.
[0057] Step S6: Preparation of mooncake dough and freezing to reduce viscosity (freeze at -18℃ for several hours); Prepare the ingredients according to the mooncake crust recipe and knead them into a dough. Then freeze the dough at -18℃ for several hours to reduce stickiness and improve shaping stability.
[0058] The preferred freezing time for the dough is 2 to 10 hours; before shaping, the dough can be briefly warmed to a state that is plasticized but still retains low viscosity, so as to balance workability and shaping stability. This low-temperature treatment helps reduce poor molding caused by "soft skin" and can reduce the probability of appearance defects such as "smaller at the top and larger at the bottom" during the baking stage.
[0059] Step S7: Packaging and Shaping Take the frozen or semi-frozen pomelo molten filling from step S5 as the filling and weigh it according to the single-piece specification; divide and weigh the mooncake dough processed in step S6, press it into sheets, wrap the filling, seal it and shape it to obtain the mooncake blank.
[0060] Because the filling is in a frozen / semi-frozen state, the risk of leakage during the packaging process can be significantly reduced, and the sealing quality can be improved. The sealing area can be sealed by placing it with the opening facing down or by using a mold to press it into shape, in order to improve the consistency of appearance.
[0061] By uniformly controlling the sugar content at the endpoint in step S4 and keeping the pomelo filling in a frozen or semi-frozen state in step S5, even if different optional auxiliary material systems are used, the filling can still maintain low fluidity during the forming stage and remain stable during the baking stage, thereby reducing the probability of leakage and bursting.
[0062] The "filling" is the pomelo pulp that is cooked in step S4 and frozen in step S5. It is a composite pulp that contains at least pomelo peel powder that has been debittered, saccharified, and honey-soaked for 24 hours after adding lemon juice. It also contains pomelo juice and auxiliary materials that are cooked together with the pomelo peel powder to form the pulp. The filling is kept frozen or semi-frozen during the forming stage to limit flow and improve sealing stability.
[0063] Step S8: First baking, second baking, and packaging; The mooncake dough is baked once to achieve initial shaping, and then baked a second time to achieve coloring and moisture balance. After cooling, it is packaged.
[0064] To ensure that the "two-stage baking" process has a clear feasible boundary, the first and second stages of baking in this application correspond to different process objectives and termination criteria: First baking (shaping and sealing): mainly used to form a preliminary structure on the outer surface and stabilize the sealing area.
[0065] The criteria for judging the completion of a baking cycle may include: the surface of the mooncake dough changes from moist to relatively dry and is not easily sticky to the touch; there is no longer an obvious tendency for cracking at the sealing or closing point, and the shape can remain stable without collapsing.
[0066] Secondary baking (coloring and moisture balance): mainly used to achieve the target color of the outer skin and further complete the ripening and moisture balance.
[0067] The criteria for determining when the second baking is complete may include: the outer crust has reached the expected uniform color, with no obvious burnt spots or localized uncooked white spots on the surface; the overall shape is stable, and there are no obvious signs of bulging, cracking, or bursting due to the expansion of the filling.
[0068] In addition, this application sets a warming / resting stage (e.g., 1 to 20 minutes) between the first and second baking, which is intended to further stabilize the outer skin structure and release some thermal stress, thereby reducing the probability of cracking and bursting during the second baking stage; the setting of this resting stage, combined with the molding method in which the filling is in a frozen / semi-frozen state, is conducive to improving the stability of the finished product.
[0069] Between the first and second baking, it is preferable to set a warming / resting stage (e.g., 1-20 minutes) to stabilize the outer crust structure and reduce the probability of cracking and bursting during the second baking. Baking temperature and time can be adjusted according to oven type, single weight and moisture content (for example, one baking is used for "shaping and sealing", and a second baking is used for "coloring and maturation"). Cooling to room temperature is preferred before packaging. Packaging can be done individually or in gift boxes. If necessary, nitrogen filling or deoxidizers can be used to extend shelf life. Example
[0070] Cut the pomelo peel into strips, add 8% salt water and marinate for 4 hours, drain and quickly rinse off the surface salt, then drain again (corresponding to step S1).
[0071] Prepare a 45° sugar solution, add the pomelo peel and bring to a boil, then simmer for 2 hours (corresponding to step S2).
[0072] Add 1% lemon juice by weight to the saccharification solution, honey-process at 20-25℃ for 24 hours, then remove the pomelo peel and crush it to about 60 mesh (corresponding to step S3).
[0073] Mix crushed pomelo peel, pomelo juice and white sugar and cook, stirring and checking the sugar content. When it reaches 70°, stop the heat and cool to room temperature (corresponding to step S4).
[0074] Divide the filling into individual portions and freeze at -18℃ for 8 hours (corresponding to step S5).
[0075] The mooncake dough ingredients are mixed into a dough and frozen at -18℃ for 4 hours; before shaping, it is warmed to a plasticized state (corresponding to step S6).
[0076] Take the frozen filling and shape it into a dough (corresponding to step S7).
[0077] The product is baked once to set its shape, then left to rest and warm up before being baked a second time for coloring. After cooling, it is packaged.
[0078] The above steps can effectively improve the bitterness of pomelo filling, and the fluidity of the filling is controlled during the wrapping and baking process, reducing the risk of leakage and bursting. At the same time, the low-temperature treatment of the dough improves the stability of the molding process.
[0079] A pomelo lava mooncake, the pomelo lava mooncake comprising an outer skin and an inner filling; The filling is pomelo molten filling, which contains pomelo peel powder that has been debittered with salt water, saccharified, and then honey-soaked for 24 hours after adding lemon juice. The pomelo molten filling is frozen to -18°C before molding.
[0080] Through steps S1 to S8, a pomelo lava mooncake can be prepared, which includes an outer skin and an inner filling.
[0081] The filling is pomelo molten filling, preferably a composite molten filling obtained by boiling in step S4 and frozen in step S5. It contains at least pomelo peel powder that has been debittered by salt water, saccharified and honeyed for 24 hours after adding lemon juice, and also contains a molten base formed by pomelo juice and auxiliary materials. Therefore, the pomelo pulp can not only reflect the characteristic flavor of pomelo peel, but also maintain a suitable consistency and low fluidity through the combination of sugar content control and freezing treatment, which is conducive to shaping and baking stability.
[0082] In conclusion, the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.
Claims
1. The production process of pomelo lava mooncakes, characterized by: Includes the following steps: Step S1: Pre-treatment of pomelo peel: The pomelo peel is pickled in salt water to remove bitterness, resulting in pomelo peel with removed bitterness. Step S2, Saccharification of pomelo peel: Add the debittered pomelo peel to a sugar solution, heat to boiling and keep warm for a period of time to induce saccharification of the pomelo peel; Step S3, Honey Preparation of Grapefruit Peel: Add lemon juice to the saccharified solution and honey-process for 24 hours to obtain honey-preserved grapefruit peel; crush the honey-preserved grapefruit peel for later use; Step S4: Cooking the pomelo pulp: Mix the crushed honey-preserved pomelo peel with pomelo juice and auxiliary ingredients and cook until the sugar content of the resulting pomelo pulp reaches 65°~75°, then cool to room temperature. Step S5: Freezing the pomelo molten filling: Freeze the cooled pomelo molten filling to -18°C for later use to lock in the pomelo flavor and reduce its fluidity; Step S6: Freezing the mooncake dough: Mix the mooncake dough ingredients with water to form a dough, and freeze the dough at -18℃ for several hours to reduce stickiness; Step S7, Shaping: Take the frozen pomelo pulp as the filling and wrap it with the frozen dough to form a dough; Step S8, Baking and Packaging: The blanks are baked once and twice in sequence, and then packaged after cooling.
2. The pomelo lava mooncake making process according to claim 1, characterized in that: In step S1, the brine is a brine with a mass fraction of 2% to 12%, and the pickling time is 0.5 to 24 hours. After pickling, the pomelo peel is drained or rinsed to reduce the salt residue on the surface.
3. The pomelo lava mooncake making process according to claim 2, characterized in that: In step S2, the sugar solution has a sugar content of 20° to 60°. After being heated to boiling, it is kept warm for 0.5 to 6 hours to saccharify the pomelo peel and reduce the release of bitterness.
4. The pomelo lava mooncake making process according to claim 3, characterized in that: In step S3, the amount of lemon juice added is 0.1% to 5% of the mass of the saccharified solution, and the pomelo peel is continuously honey-processed for 24 hours after the lemon juice is added to stabilize the pomelo aroma and further reduce the bitterness.
5. The pomelo lava mooncake making process according to claim 1, characterized in that: In step S4, the auxiliary materials include at least white sugar or syrup-like sweeteners, and the cooking process is terminated after the sugar content of the pomelo pulp is controlled at 65° to 75° by online or offline detection.
6. The pomelo lava mooncake making process according to claim 5, characterized in that: In step S5, the pomelo filling is frozen at -18°C and kept for at least 4 hours or until use. In step S7, the filling is kept frozen or semi-frozen during molding to limit flow and leakage during the molding stage.
7. The pomelo lava mooncake making process according to claim 1, characterized in that: In step S6, the dough is frozen at -18°C for 2 to 10 hours, and before molding, the dough is warmed to a temperature range where it can be plasticized but still maintains low viscosity, in order to reduce the molding scrap rate.
8. The pomelo lava mooncake making process according to claim 7, characterized in that: The first baking in step S8 is used for shaping and sealing, and the second baking is used for coloring and moisture balance; and a warming / resting stage is set between the two bakings to stabilize the outer skin structure and reduce the probability of bursting.
9. A pomelo lava mooncake, characterized in that, The pomelo lava mooncake, prepared by the process described in any one of claims 1 to 8, comprises an outer skin and an inner filling; The filling is pomelo molten filling, which contains pomelo peel powder that has been debittered with salt water, saccharified, and then honey-soaked for 24 hours after adding lemon juice. The pomelo molten filling is frozen to -18°C before molding.