Sugar-reduced and oil-reduced moon cakes and preparation method thereof

Abstract

This invention discloses a reduced-sugar and reduced-oil mooncake and its preparation method. It comprises a crust and a filling. The crust is prepared from the following ingredients in parts by weight: 250-350 parts low-gluten flour, 45-65 parts vegetable oil, 150-200 parts invert sugar syrup, 5-10 parts alkaline water, 0-3 parts edible salt, 2-10 parts inulin, 0.02-0.12 parts steviol glycosides, and 2-8 parts drinking water. The filling is prepared from the following ingredients in parts by weight: 250-350 parts red beans, 80-120 parts vegetable oil, 80-120 parts granulated sugar, 130-170 parts maltose, 10-40 parts inulin, and 0.1-0.3 parts steviol glycosides. The steviol glycosides are either commercially available steviol glycoside raw materials or steviol glycoside samples processed by high-energy ball milling; adding the latter results in better product quality. This invention reduces the sucrose, oil, and calorie content of mooncakes while preserving their shape, texture, and taste to the greatest extent possible. It aligns with the current trend of healthy food development and has broad market prospects. The preparation method is simple, low-cost, and suitable for large-scale production.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a reduced-sugar and reduced-oil mooncake and its preparation method. Background Technology

[0002] Mooncakes are a traditional Chinese pastry, possessing both cultural and culinary attributes, with Cantonese-style mooncakes being a typical example. However, Cantonese-style mooncakes are high in sugar and oil, with a sugar content as high as 35%-45% and an oil content of around 30%, consuming approximately 400-450 kcal per 100g. From a modern nutritional perspective, long-term consumption of such foods can easily lead to obesity and increase the risk of diseases such as diabetes, hyperlipidemia, arteriosclerosis, and coronary heart disease. Traditional Cantonese-style mooncakes are also severely out of sync with current healthy eating demands, hindering the market expansion of this product.

[0003] Currently, the development of low-fat mooncakes mainly focuses on the application of fat substitutes, which can be categorized into three main types: protein-based, synthetic fats, and carbohydrate-based. Protein-based fat substitutes work by micronizing proteins to a size smaller than the threshold for sensory perception of particles of a certain size and shape in the human mouth. These particles easily roll together, creating a viscous, oily texture. Synthetic fat substitutes are triglycerides obtained by esterifying fatty acids of different chain lengths at the 1, 2, and 3-position hydroxyl groups using glycerol as a support. These are characterized by poor digestibility or minimal accumulation of digestible products in adipose tissue. Carbohydrate-based fat substitutes can form gels, increase water retention, and improve the viscosity of the aqueous phase, thereby improving the structural properties of the aqueous phase and producing a creamy, lubricating viscosity to enhance the fat's texture. Inulin is widely used in this category. The development of low-sugar mooncakes primarily utilizes sugar alcohols as sucrose substitutes. These alcohols offer sweetness, moisturizing, and thickening properties, are highly compatible with traditional mooncake recipes, and require minimal process adjustments. However, due to the differences in their physicochemical properties compared to sucrose, the sugar alcohol solutions produced still have some drawbacks in application. For example, maltitol and xylitol do not undergo Maillard browning, and the syrups they produce are lighter in color, making it difficult to color the crust, and may even produce undesirable colors. Sorbitol and maltitol have high hygroscopicity and strong dehydration properties. When the syrups they produce are added to the crust, they will reduce the crust's toughness, making it too soft or causing the crust and filling to separate. Chinese invention patent application CN 110384123 A discloses a high-fat, low-sugar mooncake and its preparation method. Although it reduces the sugar content of the mooncake, its high-fat, low-sugar ratio only conforms to the ketogenic diet and is not universally applicable. Chinese invention patent application CN 109169794 A discloses a low-sugar mooncake and its preparation method. This invention uses buckwheat flour as the crust ingredient and adds ingredients with blood sugar-lowering effects to the filling. However, the sugar and oil content of the materials used cannot be well quantified, making it difficult to visualize the weight loss effect. Chinese invention patent application CN 109645082 A discloses a low-fat, low-sugar mooncake crust, a low-fat, low-sugar mooncake, and its preparation method. Although the crust uses inulin and steviol glycosides as oil and sucrose substitutes respectively, which is similar to this invention, the sucrose substitute used in the filling is sucralose, an artificial sweetener, which still poses certain health risks compared to natural sweeteners.

[0004] Steviosides, as the world's third-generation sugar source, are natural non-nutritive sweeteners characterized by high sweetness (250-450 times that of sucrose) and low calorie value (1 / 300 that of sucrose). They also possess effects such as lowering blood pressure, lowering blood sugar, preventing tooth decay, and anti-tumor properties, and have been widely used in food and beverages. Currently known sweeteners include steviol glycosides, ribobadiol A, ribobadiol B, ribobadiol C, ribobadiol D, ribobadiol E, ribobadiol F, ribobadiol M, stevioside, rutin, and steviol disaccharides, among which ribobadiol A has the strongest overall performance and is the most widely used. Ribobadiol D and ribobadiol M, as new-generation steviol glycosides, have the closest taste to sucrose and show promising application prospects. If steviol glycosides are used as sucrose substitutes in the development of low-calorie mooncakes, their small dosage can minimize damage to the mooncake's texture, and their low hygroscopicity can extend the mooncake's shelf life. Summary of the Invention

[0005] In view of the shortcomings of existing formulas and technologies, the purpose of this invention is to provide a sugar- and oil-reduced mooncake and its preparation method.

[0006] To achieve the above objectives, the technical solution adopted by the present invention for the sugar- and oil-reduced mooncake is as follows: This invention provides a reduced-sugar and reduced-oil mooncake, comprising a crust and a filling. The crust is prepared from the following ingredients in parts by weight: 250-350 parts low-gluten flour, 45-65 parts vegetable oil, 150-200 parts invert sugar syrup, 5-10 parts alkaline water, 1-3 parts edible salt, 2-10 parts inulin, 0.02-0.12 parts steviol glycosides, and 2-8 parts drinking water. The filling is prepared from the following ingredients in parts by weight: 250-350 parts red beans, 80-120 parts vegetable oil, 80-120 parts granulated sugar, 130-170 parts maltose, 10-40 parts inulin, and 0.1-0.3 parts steviol glycosides.

[0007] Preferably, the crust is prepared from the following ingredients in parts by weight: 275-325 parts low-gluten flour, 50-60 parts vegetable oil, 155-180 parts invert sugar syrup, 6-8 parts alkaline water, 0-3 parts edible salt, 5-10 parts inulin, 0.05-0.12 parts steviol glycosides, and 3-8 parts drinking water; the filling is prepared from the following ingredients in parts by weight: 275-325 parts red beans, 100-120 parts vegetable oil, 90-120 parts granulated sugar, 140-160 parts maltose, 10-30 parts inulin, and 0.1-0.2 parts steviol glycosides.

[0008] Preferably, the vegetable oil includes one of soybean oil, peanut oil, rapeseed oil, corn oil, olive oil, and sesame oil.

[0009] Further preferred, the vegetable oil includes one of corn oil, soybean oil, and peanut oil.

[0010] Preferably, the steviol glycosides include at least one of ribobadiol A, ribobadiol D, ribobadiol M, steviol glycoside, ribobadiol B, ribobadiol C, ribobadiol E, ribobadiol F, stevioside, dukine, and steviol disaccharide.

[0011] More preferably, the steviol glycosides include at least one of ribobadiol A, ribobadiol D, and ribobadiol M.

[0012] Preferably, the steviol glycosides are commercial steviol glycoside raw materials or steviol glycoside samples processed by high-energy ball milling.

[0013] Further preferred parameters for the high-energy ball milling method are: (1) ball-to-material ratio of 10:1-20:1 by mass; (2) rotation speed of 200-500 rpm; (3) single grinding time of 20-40 min; and (4) total grinding time of 4-15 h.

[0014] This invention also provides a method for preparing the above-mentioned sugar- and oil-reduced mooncakes, comprising the following steps: (1) Making the pastry: 1.1. Weigh out the low-gluten flour and sift it for later use. Weigh out the vegetable oil, invert sugar syrup, lye water, salt, inulin, steviol glycosides, and drinking water for later use. 1.2. After mixing all the ingredients, stir and press until fully mixed and the dough surface is shiny, flat and without cracks. Cover with plastic wrap and let it sit to obtain the dough. (2) Filling preparation: 2.1. Weigh out raw red beans and put them into a rice cooker. Add water and cook the red beans using the porridge mode. After cooking, pour the red beans into a strainer to drain the water. Then pour them into a blender and blend until the red beans are completely crushed and form a uniform paste. 2.2. Weigh out the vegetable oil, granulated sugar, maltose, inulin, and steviol glycosides for later use; 2.3. Pour the blended red beans into a non-stick pan, turn on medium-low heat and stir constantly. Add granulated sugar and stevia glycosides and stir until the sugar melts. Then add maltose and stir until the red bean paste thickens. Continue to add inulin and stir until there is no obvious liquid water. Finally, add vegetable oil and stir until the red bean paste is smooth and does not clump together.

[0015] (3) Mooncake making: 3.1. Divide the dough and filling into the specified sizes according to the specifications and recipe requirements; 3.2. Wrap the filling in the dough and press it out into a shaped mooncake embryo using a mold; 3.3. Place the raw mooncake dough on a baking tray and bake it in the oven; 3.4. After the baked mooncakes have cooled, seal them in packaging and wait for the oil to seep back into the crust until the oil content stabilizes, thus obtaining reduced-sugar and reduced-oil mooncakes.

[0016] Preferably, in step 1.2, the placement is carried out at a temperature of 15-30°C for more than 2 hours.

[0017] Preferably, in step 2.1, the raw red beans need to be soaked in water in the refrigerator for 12-18 hours in advance and then rinsed and drained.

[0018] Preferably, in step 2.1, the conditions for cooking red beans are as follows: add water according to the mass ratio of red beans to water of 250-350: 500-700, and cook for 1-2 hours.

[0019] Preferably, in step 2.2, inulin is pre-dispersed in drinking water.

[0020] Preferably, in step 2.3, the induction cooker wattage corresponding to medium-low heat is 120-600 W.

[0021] Preferably, in step 3.3, the mooncake dough is placed on a baking tray, a layer of water is sprayed on the surface of the mooncake, and then it is placed in the oven for the first baking. After baking, the dough is removed, a layer of egg yolk is brushed on the top surface of the dough, and then the dough brushed with egg yolk is returned to the oven for the second baking. After baking, the dough is removed, a layer of egg yolk is brushed on the top surface and sides of the dough, and then the dough brushed with egg yolk is baked in the oven for the third baking.

[0022] More preferably, the top and bottom heat temperatures during the first baking are 195-205℃, and the baking time is 4-6 minutes; the top and bottom heat temperatures during the second baking are 165-175℃, and the baking time is 4-6 minutes; the top and bottom heat temperatures during the third baking are 165-175℃, and the baking time is 8-12 minutes.

[0023] The beneficial effects of this invention are: (1) The sugar-reduced and oil-reduced mooncake of the present invention uses steviol glycosides, a sucrose substitute with high sweetness and low calorie value, to partially replace invert sugar syrup and fine sugar in mooncake crust and filling, and uses inulin, an oil substitute with low calorie value, to partially replace vegetable oil in mooncake crust and filling. This reduces the sucrose, oil content and calories in the mooncake, which is beneficial to people's health. It also preserves the shape, texture and taste of the mooncake to the greatest extent, which is in line with the current trend of healthy food development and has broad market prospects. (2) The preparation method of the sugar-reduced and oil-reduced mooncake of the present invention is simple, low in cost, and suitable for large-scale production and application. Attached Figure Description

[0024] Figure 1 The sensory evaluation results of the mooncakes prepared in Examples 1-5 and Comparative Examples 1-3 are shown in the following figures: (1) Comparison of total scores; (2) Comparison of scores for each indicator. Detailed Implementation

[0025] The present invention will now be described in detail with reference to embodiments. The purpose of this description is only to better illustrate the content of the present invention and is not to limit the present invention in any way.

[0026] Example 1: A type of mooncake with reduced sugar and oil, consisting of a crust and filling; The crust is made from the following ingredients in parts by weight: 300 parts low-gluten flour, 54 parts corn oil, 175.5 parts invert sugar syrup, 7.5 parts lye water, 1.75 parts edible salt, 6 parts inulin, 0.052 parts ball-milled rebaudioside M, and 3.9 parts drinking water; The filling is made from the following ingredients in parts by weight: 300 parts red beans, 96 parts corn oil, 90 parts granulated sugar, 150 parts maltose, 24 parts inulin, and 0.2 parts milled riboside M.

[0027] The parameters set for the high-energy ball milling method are: (1) ball-to-material ratio of 10:1 (w / w); (2) rotation speed of 200 rpm; (3) single grinding time of 30 min; (4) total grinding time of 12 h.

[0028] The preparation method for reduced-sugar and reduced-oil mooncakes includes the following steps: (1) Making the pastry: 1.1. Weigh out the low-gluten flour by weight and sift it for later use. Weigh out the corn oil, invert sugar syrup, lye water, salt, inulin, milled rebaudioside M, and drinking water by weight for later use. 1.2. After mixing all the ingredients, stir and press until fully mixed and the dough surface is glossy, flat and without cracks. Cover with plastic wrap and let it sit at 25°C for 4 hours to obtain the dough. (2) Filling preparation: 2.1. Weigh out the raw red beans according to the weight proportions and soak them in water. After placing them in the refrigerator for 15 hours, take them out, wash them, and drain the water. Put them in a rice cooker, add 600 parts of water, and cook the red beans for 1.5 hours using the porridge cooking mode. After cooking, pour the red beans into a strainer to drain the water, and then pour them into a blender and blend for 30 seconds until the red beans are completely crushed and form a uniform paste. 2.2. Weigh out the corn oil, granulated sugar, maltose, inulin, and granulated rebaudioside M according to the specified weight proportions and set aside. The inulin is dissolved in a small amount of drinking water to prepare a solution. 2.3. Pour the blended red beans into a non-stick pan, set the induction cooker to 200w and stir-fry continuously. Add granulated sugar and steviol glycosides (ball-milled rebaudioside M) and stir-fry until the sugar melts. Then add maltose and stir-fry until the red bean paste thickens. Continue to add inulin solution and stir-fry until there is no obvious liquid water. Finally, add corn oil and stir-fry until the red bean paste is smooth and does not clump together to obtain the filling. (3) Mooncake making: 3.1. Divide the dough into several portions, each weighing 25g; then divide the filling into several portions, each weighing 25g. 3.2. Wrap the filling in the dough and press it out into a shaped mooncake embryo using a mold; 3.3. Place the raw mooncake dough on a baking tray, spray a layer of water on the surface of the mooncake, and then put it in the oven for the first baking. Set the top and bottom heat temperatures to 200℃ and the baking time to 5 minutes. Remove the baked dough and brush a layer of egg yolk on the top surface of the dough. Then return the dough brushed with egg yolk to the oven for the second baking. Set the top and bottom heat temperatures to 170℃ and the baking time to 5 minutes. Remove the baked dough again and brush a layer of egg yolk on the top surface and sides of the dough. Then put the dough brushed with egg yolk back into the oven for the third baking. Set the top and bottom heat temperatures to 170℃ and the baking time to 10 minutes.

[0029] 3.4. After the baked mooncakes have cooled, seal them in packaging and wait for them to "return to oil" for 3 days until the oil in the crust is stable, thus obtaining reduced-sugar and reduced-oil mooncakes.

[0030] Example 2: A type of mooncake with reduced sugar and oil, consisting of a crust and filling; The crust is made from the following ingredients in parts by weight: 300 parts low-gluten flour, 54 parts corn oil, 175.5 parts invert sugar syrup, 7.5 parts lye water, 1.75 parts edible salt, 6 parts inulin, 0.052 parts ball-milled rebaudioside M, and 3.9 parts drinking water; The filling is made from the following ingredients in parts by weight: 300 parts red beans, 96 parts corn oil, 90 parts granulated sugar, 150 parts maltose, 24 parts inulin, and 0.2 parts milled riboside M.

[0031] The parameters set for the high-energy ball milling method are: (1) ball-to-material ratio of 10:1 (w / w); (2) rotation speed of 300 rpm; (3) single grinding time of 30 min; (4) total grinding time of 8 h.

[0032] The preparation method for the sugar- and oil-reduced mooncakes is the same as that described in Example 1.

[0033] Example 3: A type of mooncake with reduced sugar and oil, consisting of a crust and filling; The crust is made from the following ingredients in parts by weight: 300 parts low-gluten flour, 54 parts peanut oil, 175.5 parts invert sugar syrup, 7.5 parts alkaline water, 1.75 parts edible salt, 6 parts inulin, 0.052 parts Rebaudioside M commercial raw material, and 5 parts drinking water. The filling is made from the following ingredients in parts by weight: 300 parts red beans, 96 parts peanut oil, 90 parts granulated sugar, 150 parts maltose, 24 parts inulin, and 0.2 parts Rebaudioside M commercial ingredient.

[0034] The difference between the preparation method of the sugar-reduced and oil-reduced mooncake and the preparation method described in Example 1 is only that the top and bottom heat temperatures in step 3.3, the third baking, are set to 165°C.

[0035] Example 4: A type of mooncake with reduced sugar and oil, consisting of a crust and filling; The crust is made from the following ingredients in parts by weight: 300 parts low-gluten flour, 51 parts corn oil, 175.5 parts invert sugar syrup, 7.5 parts lye water, 1.75 parts edible salt, 9 parts inulin, 0.052 parts ball-milled rebaudioside M, and 3.9 parts drinking water; The filling is made from the following ingredients in parts by weight: 300 parts red beans, 108 parts corn oil, 90 parts granulated sugar, 150 parts maltose, 12 parts inulin, and 0.2 parts milled rebaudioside M.

[0036] The parameters set for the high-energy ball milling method are: (1) ball-to-material ratio of 10:1 (w / w); (2) rotation speed of 200 rpm; (3) single grinding time of 30 min; (4) total grinding time of 12 h.

[0037] The difference between the preparation method of the sugar-reduced and oil-reduced mooncake and the preparation method described in Example 1 is only that the baking time for the third baking in step 3.3 is set to 12 minutes.

[0038] Example 5: A type of mooncake with reduced sugar and oil, consisting of a crust and filling; The crust is made from the following ingredients in parts by weight: 300 parts low-gluten flour, 54 parts corn oil, 156 parts invert sugar syrup, 7.5 parts lye water, 1.75 parts edible salt, 6 parts inulin, 0.104 parts ball-milled rebaudioside M, and 7.8 parts drinking water; The filling is made from the following ingredients in parts by weight: 300 parts red beans, 96 parts corn oil, 120 parts granulated sugar, 150 parts maltose, 24 parts inulin, and 0.1 parts milled riboside M.

[0039] The parameters set for the high-energy ball milling method are: (1) ball-to-material ratio of 10:1 (w / w); (2) rotation speed of 200 rpm; (3) single grinding time of 30 min; (4) total grinding time of 12 h.

[0040] The difference between the preparation method of the sugar-reduced and oil-reduced mooncake and the preparation method described in Example 1 is only that: in step 3.3, the top and bottom heat temperatures for the third baking are set to 165°C, and the baking time is 12 min.

[0041] Comparative Example 1: The mooncake in Comparative Example 1 consists of a crust and a filling; The crust is made from the following ingredients in parts by weight: 300 parts low-gluten flour, 60 parts corn oil, 195 parts invert sugar syrup, 7.5 parts alkaline water, and 1.75 parts edible salt. The filling is made from the following ingredients in parts by weight: 300 parts red beans, 120 parts corn oil, 150 parts granulated sugar, and 150 parts maltose.

[0042] The mooncakes in this comparative example were prepared according to the preparation method described in Example 1 of the reduced-sugar and reduced-oil mooncake.

[0043] Comparative Example 2: The mooncake in Comparative Example 2 includes a crust and a filling; The crust is made from the following ingredients in parts by weight: 300 parts low-gluten flour, 54 parts corn oil, 195 parts invert sugar syrup, 7.5 parts alkaline water, 1.75 parts edible salt, and 6 parts inulin. The filling is made from the following ingredients in parts by weight: 300 parts red beans, 96 parts corn oil, 150 parts granulated sugar, 150 parts maltose, and 24 parts inulin.

[0044] The mooncakes in this comparative example were prepared according to the preparation method described in Example 1 of the reduced-sugar and reduced-oil mooncake.

[0045] Comparative Example 3: The mooncake in Comparative Example 3 consists of a crust and a filling; The crust is made from the following ingredients in parts by weight: 300 parts low-gluten flour, 54 parts corn oil, 175.5 parts invert sugar syrup, 7.5 parts lye water, 1.75 parts edible salt, 6 parts inulin, 0.052 parts ball-milled rebaudioside M, and 3.9 parts drinking water; The filling is made from the following ingredients in parts by weight: 300 parts red beans, 96 parts corn oil, 150 parts granulated sugar, 150 parts maltose, and 24 parts inulin.

[0046] The mooncakes in this comparative example were prepared according to the preparation method described in Example 1 of the reduced-sugar and reduced-oil mooncake.

[0047] The parameters set for the high-energy ball milling method are: (1) ball-to-material ratio of 10:1 (w / w); (2) rotation speed of 200 rpm; (3) single grinding time of 30 min; (4) total grinding time of 12 h.

[0048] Sensory evaluation Referring to GB / T 19855-2023 "General Rules for Mooncake Quality", and based on the multi-faceted texture analysis method in sensory evaluation, detailed sensory scoring rules for mooncakes were formulated, as shown in Table 1. The mooncakes in Examples 1-5 and Comparative Examples 1-3 were numbered, randomly placed, and the sensory evaluation team members were asked to observe, taste, and score them one by one.

[0049] Table 1 Reference Table for Sensory Evaluation Standards of Mooncakes

[0050] Table 2 Sensory evaluation results of mooncakes

[0051] The sensory evaluation results of the mooncakes prepared in Examples 1-5 and Comparative Examples 1-3 are shown in Table 2. Figure 1 The sensory evaluation results of the mooncakes prepared in Examples 1-5 and Comparative Examples 1-3 are shown, where (1) is a comparison chart of the total score and (2) is a comparison chart of the scores of each indicator.

[0052] From Table 2 and Figure 1 It can be seen that, within a certain formula range, the sensory score of the sugar-reduced and oil-reduced mooncakes of this invention is close to that of mooncakes made with the standard formula.

[0053] Meanwhile, the sugar- and oil-reducing mooncakes of the present invention utilize steviol glycosides, a sucrose substitute with high sweetness and low calorie value, to partially replace invert sugar syrup and fine sugar in the mooncake crust and filling, and inulin, an oil substitute with low calorie value, to partially replace vegetable oil in the mooncake crust and filling. From the perspective of raw materials, this reduces the sucrose, oil content and calories in the mooncakes.

[0054] In summary, the sugar- and oil-reduced mooncakes of this invention have a complete shape, are oily and glossy, have a rich aroma, a lingering flavor, and a smooth and non-greasy texture. They meet the taste needs of the general public and conform to the current trend of healthy food development, thus having broad market prospects.

Claims

1. A reduced-sugar, reduced-oil mooncake, characterized in that, Includes the crust and filling; The crust is made from the following ingredients in parts by weight: 250-350 parts low-gluten flour, 45-65 parts vegetable oil, 150-200 parts invert sugar syrup, 5-10 parts lye water, 0-3 parts edible salt, 2-10 parts inulin, 0.02-0.12 parts steviol glycosides, and 2-8 parts drinking water. The filling is made from the following ingredients in parts by weight: 250-350 parts red beans, 80-120 parts vegetable oil, 80-120 parts granulated sugar, 130-170 parts maltose, 10-40 parts inulin, and 0.1-0.3 parts steviol glycosides.

2. The reduced-sugar and reduced-oil mooncake according to claim 1, characterized in that, The crust is made from the following ingredients in parts by weight: 275-325 parts low-gluten flour, 50-60 parts vegetable oil, 155-180 parts invert sugar syrup, 6-8 parts lye water, 1-3 parts edible salt, 5-10 parts inulin, 0.05-0.12 parts steviol glycosides, and 3-8 parts drinking water. The filling is made from the following ingredients in parts by weight: 275-325 parts red beans, 100-120 parts vegetable oil, 90-120 parts granulated sugar, 140-160 parts maltose, 10-30 parts inulin, and 0.1-0.2 parts steviol glycosides.

3. The reduced-sugar and reduced-oil mooncake according to claim 1, characterized in that, The vegetable oil includes at least one of soybean oil, peanut oil, rapeseed oil, corn oil, olive oil, and sesame oil.

4. The reduced-sugar and reduced-oil mooncake according to claim 1, characterized in that, The steviosides include at least one of ribordiin A, ribordiin D, ribordiin M, stevioside, ribordiin B, ribordiin C, ribordiin E, ribordiin F, stevioside, durcurin, and stevioside disaccharide.

5. The reduced-sugar and reduced-oil mooncake according to claim 1, characterized in that, The steviol glycosides are commercial steviol glycoside raw materials or steviol glycoside samples processed by high-energy ball milling.

6. The reduced-sugar and reduced-oil mooncake according to claim 5, characterized in that, The parameters of the high-energy ball milling method are: (1) the ball-to-material ratio is 10:1-20:1 by mass; (2) the rotation speed is 200-500 rpm; (3) the single grinding time is 20-40 min; and (4) the total grinding time is 4-15 h.

7. The method for preparing the reduced-sugar and reduced-oil mooncake according to any one of claims 1-6, characterized in that, Includes the following steps: (1) Making the pastry: 1.

1. Weigh out the low-gluten flour and sift it for later use. Weigh out the vegetable oil, invert sugar syrup, lye water, salt, inulin, steviol glycosides, and drinking water for later use. 1.

2. After mixing all the ingredients, stir and press until fully mixed and the dough surface is shiny, flat and without cracks. Cover with plastic wrap and let it sit to obtain the dough. (2) Filling preparation: 2.

1. Weigh out raw red beans and put them into a rice cooker. Add water and cook the red beans using the porridge mode. Drain the cooked red beans and then pour them into a blender and blend until the red beans are completely crushed and form a uniform paste. 2.

2. Weigh out the vegetable oil, granulated sugar, maltose, inulin, and steviol glycosides for later use; 2.

3. Pour the blended red beans into a pot, turn on medium-low heat and stir constantly. Add granulated sugar and steviol glycosides and stir until the sugar melts. Then add maltose and stir until the red bean paste is thick. Continue to add inulin and stir until there is no obvious liquid water. Finally, add vegetable oil and stir until the red bean paste is smooth and does not clump together to obtain the filling. (3) Mooncake making: 3.

1. Divide the dough and filling; 3.

2. Wrap the filling in the dough and press it out into a shaped mooncake embryo using a mold; 3.

3. Place the raw mooncake dough on a baking tray and bake it in the oven; 3.

4. After the baked mooncakes have cooled, seal them in packaging and wait for the oil to seep back into the crust until the oil content stabilizes, thus obtaining reduced-sugar and reduced-oil mooncakes.

8. The method for preparing reduced-sugar and reduced-oil mooncakes according to claim 7, characterized in that, In step 1.2, the placement refers to placing the beans at a temperature of 15-30℃ for more than 2 hours; in step 2.1, the raw red beans are soaked in water in the refrigerator for 12-18 hours beforehand and then rinsed and drained; the conditions for cooking the red beans are: adding water at a red bean:water mass ratio of 250-350:500-700 and cooking for 1-2 hours; in step 2.2, the inulin is pre-dispersed in drinking water; In step 2.3, the induction cooker wattage corresponding to the medium-low heat is 120-600W.

9. The method for preparing reduced-sugar and reduced-oil mooncakes according to claim 7, characterized in that, In step 3.3, the baking process is as follows: Place the mooncake dough in a baking pan, spray a layer of water on the surface of the mooncake, and then put it in the oven for the first baking. Take out the baked dough, brush a layer of egg yolk on the top surface of the dough, and then return the dough brushed with egg yolk to the oven for the second baking. Take out the baked dough, brush a layer of egg yolk on the top surface and sides of the dough, and then bake the dough brushed with egg yolk in the oven for the third baking.

10. The method for preparing reduced-sugar and reduced-oil mooncakes according to claim 9, characterized in that, The top and bottom heat temperatures for the first baking are 195-205℃, and the baking time is 4-6 minutes; the top and bottom heat temperatures for the second baking are 165-175℃, and the baking time is 4-6 minutes; the top and bottom heat temperatures for the third baking are 165-175℃, and the baking time is 8-12 minutes.

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