Gastrodia elata broad-style moon cake and preparation process thereof

Abstract

The application discloses a Gastro-Style Moon Cake with Gastrodia and a preparation process thereof, and belongs to the technical field of food processing. The moon cake is composed of a crust and stuffing. The Gastrodia in the crust and the stuffing is respectively prepared by different deodorization and efficacy preservation processes. The crust raw materials include invert sugar syrup, vegetable oil, spring water, Gastrodia drying powder prepared by combined variable-temperature drying after grading steaming, a flour system, and a natural deodorant. The stuffing raw materials include Gastrodia fermentation freeze-dried powder prepared by combined vacuum freeze-drying after lactic acid bacteria fermentation, grain filling, a low-sugar sweetener, oil, and natural dried fruit auxiliary materials. The preparation process includes Gastrodia pretreatment, crust preparation, stuffing preparation, packaging and molding, segmented low-temperature baking, and cooling and oil return. The application realizes the system adaptation of Gastrodia and the Gastro-Style syrup crust process through differential pretreatment, effectively removes odor and astringency, inhibits browning, retains heat-sensitive active ingredients, and reduces the sugar and oil content. The process is simple and suitable for industrial production.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a Gastrodia elata-flavored Cantonese-style mooncake and its preparation process. Background Technology

[0002] Cantonese-style mooncakes, a mainstream category of traditional Chinese pastries, are renowned for their thin crust, generous filling, golden color, soft texture, and excellent oil absorption. Their basic recipe typically includes low-gluten flour, invert sugar syrup, peanut oil, and alkaline water. The production process is mature and has achieved large-scale industrial manufacturing.

[0003] However, traditional Cantonese mooncakes suffer from significant "three highs" (high sugar, high oil, and high calories). Current market improvements are mostly limited to changing filling flavors (such as fruit flavors or molten fillings), resulting in severe product homogenization and a lack of in-depth development of functional nutritional components. These products remain primarily focused on simple edibility, and their high-sugar, high-oil formulas fail to meet the current consumer demand for healthy eating and functional foods.

[0004] Gastrodia elata, a nationally approved food and medicine homology substance, is rich in active ingredients such as gastrodin, gastrodia polysaccharides, and p-hydroxybenzyl alcohol, possessing both high health benefits and nutritional value. Currently, the commercial application of Gastrodia elata mainly remains at the primary processing level (such as stewing chicken with fresh Gastrodia elata, or using it as a dried medicinal material), with a relatively limited variety of deep-processed products.

[0005] When applying Gastrodia elata to baked goods, the following core technical challenges are encountered: First, Gastrodia elata has a distinct "horse urine smell" and a sour and astringent taste. If there is a lack of integrated deodorization and astringency removal process, it can easily mask the inherent sweet flavor of mooncakes, resulting in a significant decrease in the palatability of the finished product.

[0006] Second, fresh gastrodia elata has a high water content and is rich in polyphenol oxidase. During high-temperature baking and long-term storage, it is prone to enzymatic browning, which causes the finished product to darken in color. At the same time, gastrodia elata granules are relatively hard, and direct addition can easily cause the crust to become dry and hard, crack, or the filling to break in shape.

[0007] Third, the core active ingredients in Gastrodia elata (such as gastrodin and gastrodia polysaccharides) are heat-sensitive substances. Traditional steaming or prolonged high-temperature baking can cause a large amount of these active ingredients to decompose and be lost, thereby weakening their functional value.

[0008] Currently, the closest existing technology to this application is the process for making Gastrodia elata and Yunnan ham mooncakes (see literature: "Process Optimization of Gastrodia elata and Yunnan ham mooncakes", Food Industry, Vol. 46, No. 5, 2025, Kang Kaijie et al.). This technical solution mainly targets the Yunnan-style flaky pastry mooncake system, and its technical path is as follows: The crust is made by mixing flour, water, honey, white sugar, and lard to create a flaky pastry.

[0009] Filling preparation: Fresh gastrodia elata is processed into gastrodia elata preserves through multiple processes such as "pre-cooking → color preservation and hardening → microwave sugar infiltration → sugar soaking → drying", and then mixed with Yunnan ham cubes, lard and cooked flour.

[0010] Technological limitations: This method uses constant temperature zone baking (180℃ top heat, 160℃ bottom heat, 30 minutes) and relies on lard for shortening.

[0011] Although the above technology has verified the feasibility of using Gastrodia elata in mooncakes, this solution cannot be directly applied to the Cantonese-style mooncake industry, specifically because: System incompatibility: The Yunnan-style flaky pastry process and the Cantonese-style syrup pastry process have fundamental differences in terms of raw material ratio, water absorption, baking temperature curve and "oil return" mechanism.

[0012] The process is complicated: the existing pre-processing steps for making Gastrodia elata into preserves are lengthy (involving microwave sugar infiltration and multiple drying processes), requiring large equipment investment and a long production cycle, making it difficult to match the industrialized assembly line operation of Cantonese mooncakes.

[0013] Nutritional and taste deficiencies: Current technology still relies on high-sugar formulas (total sugar >21%) and lard, which fails to solve the problems of oil oxidation and rancidity and short shelf life, and cannot meet the consumption needs of special groups such as diabetics and those trying to lose weight.

[0014] Therefore, further improvements are necessary. Summary of the Invention

[0015] The present invention aims to provide a Gastrodia elata-flavored Cantonese-style mooncake and its preparation process to overcome the shortcomings of the prior art.

[0016] A type of Gastrodia elata-flavored Cantonese mooncake designed for this purpose consists of a crust and a filling. The gastrodia elata pretreatment materials in the pastry and filling are prepared using different deodorization and efficacy preservation processes to achieve textural compatibility and flavor harmony between the pastry and filling. The crust comprises the following ingredients in parts by weight: 70-80 parts invert sugar syrup, 18-22 parts vegetable oil, 1.5-2.5 parts lye water, 2-5 parts dried gastrodia elata powder, 110-120 parts flour mixture, 15-25 parts natural deodorizing agent, and 5-10 parts water; The filling comprises the following ingredients in parts by weight: 2-6 parts of Gastrodia elata fermented freeze-dried powder, 70-90 parts of cereal filler, 90-100 parts of low-sugar sweetener, 14-18 parts of oil, 1-2 parts of thickener and stabilizer, 1-2 parts of antioxidant, 0.1-0.3 parts of acid-base regulator, and 100-120 parts of natural dried fruit excipients; The gastrodia elata dried powder is gastrodia elata dried powder that has undergone graded steaming combined with variable temperature drying; the gastrodia elata fermented freeze-dried powder is gastrodia elata freeze-dried powder that has undergone fermentation with Lactobacillus acidophilus combined with vacuum freeze-drying.

[0017] The crust comprises the following ingredients in parts by weight: 76 parts invert sugar syrup, 20 parts peanut oil, 2 parts lye water, 3 parts dried gastrodia elata powder, 60 parts low-gluten flour, 55 parts high-gluten flour, 8 parts osmanthus sauce, 12 parts honey, 1 part dried tangerine peel powder, 6 parts 35℃ warm water, and 8 parts cooked cake flour. The filling comprises the following ingredients in parts by weight: 3 parts of Gastrodia elata fermented freeze-dried powder, 80 parts of instant oatmeal, 65 parts of isomaltooligosaccharide syrup, 30 parts of xylitol, 20 parts of cooked rice flour, 90 parts of pitted red dates, 30 parts of low-sugar red date jam, 16 parts of salad oil, 1.6 parts of sodium alginate, 1.5 parts of food-grade vitamin C, and 0.2 parts of baking soda.

[0018] The mass ratio of low-gluten flour to high-gluten flour is 1.0:1 to 1.2:1; The mass ratio of the osmanthus sauce, honey, and dried tangerine peel powder is 6:10:1 to 10:14:1; The mass ratio of the dried Gastrodia elata powder to 35°C warm water is 1:1.5 to 1:2.5, and the rehydration and standing time is 10-15 minutes. The mass ratio of the instant oatmeal to pitted red dates is 0.8:1 to 1.0:1; The mass ratio of the isomaltooligosaccharide solution to xylitol is 2.0:1 to 2.5:1.

[0019] The preparation process of the above-mentioned Gastrodia elata Cantonese-style mooncake includes the following steps: (1) Pretreatment of Gastrodia elata: Prepare dried Gastrodia elata powder for pastry skin and freeze-dried fermented Gastrodia elata powder for filling separately; (2) Preparation of dough: After softening the dried Gastrodia elata powder with warm water, mix it with emulsion and flour-based ingredients and knead it into dough. After resting and proofing, it is ready for use. (3) Filling preparation: After rehydrating the fermented freeze-dried powder of Gastrodia elata with warm water and adding antioxidants and acid-base regulators, mix it with cereal fillers, natural dried fruit auxiliary materials, low sugar sweeteners, oils and thickeners, adjust the texture and refrigerate for later use. (4) Wrapping and shaping: Divide the risen dough into portions, roll them out, wrap the filling according to the dough-to-filling ratio, and then press them into shape using a mold; (5) Segmented low-temperature baking: A two-stage variable temperature baking method is adopted, which first shapes and then matures. The temperature of the shaping stage is 135-145℃ and the time is 5-10min, while the temperature of the maturation stage is 130-140℃ and the time is 15-25min. (6) Cooling and oil return: After baking, cool to a center temperature of 50-70℃, seal and return the oil before packaging.

[0020] The pretreatment of Gastrodia elata in step (1) includes: Preparation of dried Gastrodia elata powder for cake crust: Wash and peel fresh Gastrodia elata, steam it thoroughly according to weight grade, let it cool, dry it with hot air at 50-60℃ to a semi-dry state, then seal it for sweating for 10-15 hours, and finally dry it at a low temperature of 30-40℃ to a moisture content of 7-10%. After pulverizing and sieving, store it in a sealed and light-proof container. Preparation of Gastrodia elata fermented freeze-dried powder for filling: Wash and peel fresh Gastrodia elata, slice it, add an equal weight of water to homogenize it, sterilize it at 121 degrees Celsius for 15 minutes, inoculate it with 1.5-3% of its weight of Lactobacillus acidophilus fermentation broth, seal and ferment at 28-32℃ for 2-4 days, pre-freeze the fermented slurry at -25℃ to -15℃ for 20-28 hours, freeze-dry it under vacuum for 40-56 hours, pulverize and sieve it, and then seal and store it in the dark.

[0021] The graded steaming process is as follows: premium grade Gastrodia elata (>250g) steamed for 30-40 minutes, grade 1 Gastrodia elata (200-250g) steamed for 25-35 minutes, grade 2 Gastrodia elata (150-200g) steamed for 15-25 minutes, and grade 3 Gastrodia elata (100-150g) steamed for 10-20 minutes. The hot air drying process involves drying at 55℃ for 45-50 hours until the product is 40-50% dry; the sealed sweating process takes 12 hours; and the low-temperature drying process takes 35℃ until the product hardens completely. The slices are 3-5 mm thick, the Lactobacillus acidophilus fermentation broth concentration is 0.3 g / 100 mL (10 billion CFU / g of bacterial powder), the fermentation temperature is 30℃ and the time is 3 days, the pre-freezing temperature is -20℃ and the time is 24 h, the vacuum freeze-drying time is 48 h, and the dried Gastrodia elata powder for the crust and the freeze-dried Gastrodia elata fermentation powder for the filling are pulverized separately and then passed through a 100-mesh sieve.

[0022] The preparation of the pastry in step (2) includes: Gastrodia elata powder rehydration: Add dried Gastrodia elata powder to warm water at 30-40℃ at a powder-to-water mass ratio of 1:1.5 to 1:2.5, stir until a uniform paste is formed, and let stand for 10-15 minutes. Flour pretreatment: Mix low-gluten flour, high-gluten flour, and cooked cake flour evenly and sift them; Liquid emulsification: Stir the invert sugar syrup, vegetable oil, lye water, osmanthus sauce, and honey in one direction until completely emulsified; Mixing and kneading: Add gastrodia elata paste and dried tangerine peel powder to the emulsion and stir well. Then add the sifted mixed powder and knead until the dough comes together and there is no dry powder. Do not knead the dough at all. Dough relaxation: Seal and relax at 20-30℃ for 1.5-2.5 hours.

[0023] The gastrodia elata dried powder consists of 3 parts, warm water consists of 6 parts, the powder-to-water ratio is 1:2, and the standing time is 12 minutes. The pressing and mixing time is 1 minute. If the dough is too dry, add 1-2 portions of 35℃ warm water. If it is too sticky, add cooked cake flour. The relaxation temperature was 25°C and the time was 2 hours.

[0024] The preparation of the filling in step (3) includes: Gastrodia elata fermented freeze-dried powder is rehydrated with warm water at a ratio of 1:2.5 to 1:3.5, and antioxidants and pH adjusters are added and stirred well. Natural dried fruit auxiliary materials are steamed and then crushed together with grain fillers. All filling main ingredients are mixed and stirred well, and cooked cake flour is added to adjust the filling until it forms a ball and is not sticky. It is then refrigerated for later use. The packaging process in step (4) includes: Divide the proofed dough into equal small portions, roll them into round wrappers 2-3mm thick, thicker in the middle and thinner at the edges, wrap the wrappers and filling together in a dough-to-filling ratio of 1.5:3 to 2.5:3, roll them into balls, and press them into shape using a mold.

[0025] The segmented low-temperature baking in step (5) is as follows: Shaping and baking: After preheating the oven, place the mooncake dough in and bake at 140℃ for 7 minutes to allow the crust to solidify quickly; Baking: Adjust the temperature to 135℃ and continue baking for 20 minutes, until the mooncake surface is golden brown, the color is even, and there are no burnt edges; In step (6), the cooling oil return is as follows: After baking, cool to room temperature for 30 minutes until the center temperature reaches about 60°C. After sealing, allow the dough to re-oil at room temperature until the crust is soft, moist, and not sticky. You can choose to use deoxidizer packaging to extend the shelf life.

[0026] The present invention, through the above-described improvements, has the following advantages compared with the prior art: First, by using different deodorization and preservation processes to prepare the crust and filling separately, the crust and filling are coordinated in terms of texture and flavor. This overcomes the technical barrier that the Yunnan-style flaky crust process cannot be directly transferred to the Cantonese-style mooncake, so as to achieve system compatibility between Gastrodia elata and the Cantonese-style syrup crust process and solve the problem of system incompatibility.

[0027] Second, the crust uses dried Gastrodia elata powder (graded steaming + variable temperature drying) to remove the "horse urine smell" odor; natural deodorizing agents (osmanthus sauce, honey, dried tangerine peel powder, etc.) are added to the crust to help mask any remaining odor; the filling uses freeze-dried fermented Gastrodia elata powder (fermented with Lactobacillus acidophilus), which transforms odor-causing substances through microbial fermentation while simultaneously producing a fermented flavor. This effectively removes the fishy and astringent taste, improves the palatability of the finished product, and solves the problems of poor palatability and odor associated with Gastrodia elata.

[0028] Third, the pastry uses dried Gastrodia elata powder, which undergoes graded steaming to inactivate enzymes and variable-temperature drying to reduce moisture content and inhibit polyphenol oxidase activity. The filling uses fermented freeze-dried Gastrodia elata powder, which is vacuum freeze-dried to retain its porous structure and becomes soft after rehydration. Through texture adaptation design, the amount of pastry added is controlled at 2-5 parts, and the amount of filling added is 2-6 parts, avoiding product defects caused by excessive particle hardness. This prevents the finished product from darkening in color, avoids the pastry from drying and cracking, and avoids the filling from breaking in shape, thus solving the problems of enzymatic browning and texture defects.

[0029] IV. The dried Gastrodia elata powder for the pastry crust is dried at low temperature (30-40℃) to avoid the decomposition of active ingredients caused by high temperature; the freeze-dried fermented Gastrodia elata powder for the filling is freeze-dried under vacuum (pre-frozen at -25℃ to -15℃) to retain heat-sensitive substances to the maximum extent; combined with segmented low-temperature baking (shaping 135-145℃ / 5-10min, maturation 130-140℃ / 15-25min), the loss of activity during processing is further reduced. In this way, the core functional components of Gastrodia elata (gastrodin, Gastrodia elata polysaccharide, p-hydroxybenzyl alcohol) are preserved, solving the problem of loss of heat-sensitive active ingredients.

[0030] Fifth, the filling uses low-sugar sweeteners (isomaltooligosaccharide syrup, xylitol) instead of traditional sucrose to meet the needs of diabetic patients; grain-based fillers (such as oatmeal) are added to increase dietary fiber and enhance satiety; antioxidants (vitamin C) are added to inhibit oil oxidation and rancidity, extending shelf life. This reduces sugar and oil content, expands the target population, and addresses the needs of high-sugar, high-oil, and special population groups.

[0031] VI. Gastrodia elata pretreatment is a standardized powder raw material that can be added directly according to the formula, eliminating the need for lengthy on-site processes such as "pre-cooking → color protection → sugar infiltration → sugar soaking → drying"; the preparation process for the crust and filling is compatible with existing Cantonese mooncake production lines, requiring no additional large-scale equipment investment. This simplifies the process, adapts to industrial production, and solves the problems of cumbersome processes and difficulty in industrialization. Detailed Implementation

[0032] To make the above-mentioned objects, features, and advantages of the present invention more apparent and understandable, specific embodiments of the present invention are described in detail below. Many specific details are set forth in the following description to provide a thorough understanding of the present invention. However, the present invention can be practiced in many other ways different from those described herein, and those skilled in the art can make similar modifications without departing from the spirit of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0033] This Gastrodia elata Cantonese-style mooncake consists of a crust and a filling. The Gastrodia elata pretreatment materials in the crust and filling are prepared using different deodorization and efficacy preservation processes to achieve textural compatibility and flavor harmony between the crust and filling.

[0034] The crust consists of the following ingredients by weight: 70-80 parts invert sugar syrup, 18-22 parts vegetable oil, 1.5-2.5 parts lye water, 2-5 parts dried gastrodia elata powder, 110-120 parts flour mixture, 15-25 parts natural deodorizing agent, and 5-10 parts water.

[0035] Invert sugar syrup (70-80 parts): Invert sugar syrup is the core ingredient of Cantonese mooncake crust. It is made from sucrose through acid or enzymatic hydrolysis, and its main components are a mixture of glucose and fructose. Its effects are: Invert sugar syrup has good hygroscopic and moisturizing properties, which can inhibit excessive cross-linking of gluten proteins, keeping the crust soft and chewy, and avoiding the problem of the crust becoming dry and hard due to increased water absorption after adding gastrodia elata powder; The reducing sugars in invert sugar syrup undergo Maillard reactions with amino acids during baking, giving the crust an attractive golden color and a unique caramelized sweetness; The moderate viscosity of invert sugar syrup helps the dough to shape and maintain its pattern, preventing the pattern from becoming blurred or collapsing after the mooncakes are unmolded.

[0036] Vegetable oil (18-22 parts): Vegetable oil plays a role in lubricating the gluten in the pastry, providing an oily texture, and aiding emulsification. Vegetable oils (such as peanut oil, corn oil, sunflower oil, and other flavorless vegetable oils) are cholesterol-free and free of saturated fatty acids, conforming to the low-fat health concept and suitable for health-conscious individuals and those at risk of cardiovascular disease. In this embodiment, the vegetable oil works synergistically with the dried Gastrodia elata powder; the oil coats the Gastrodia elata fiber particles, reducing their damage to the gluten network of the pastry, while simultaneously enhancing the oiliness and smoothness of the pastry.

[0037] Lye water (1.5-2.5 parts) is an alkaline solution made from sodium carbonate and potassium carbonate. It has multiple functions in the crust of Cantonese mooncakes: adjusting the pH of the dough to a slightly alkaline state, promoting the Maillard reaction between the reducing sugars in the invert sugar syrup and the protein, giving the crust a uniform golden color; neutralizing the acidic substances in the invert sugar syrup, which, together with the acid-base neutralization reaction that occurs during the subsequent dough relaxation process, promotes the return of oil to the crust, making the surface of the finished crust oily and shiny; and improving the plasticity and extensibility of the dough, making it easier to wrap the filling and reducing the risk of the crust cracking.

[0038] Gastrodia elata dried powder (2-5 parts): This dried powder is the core functional component of the pastry crust, prepared using a process described later: "graded steaming combined with variable temperature drying." Within this dosage range, the dried powder imparts the medicinal and edible health benefits to the pastry crust, effectively preserving and integrating functional components such as gastrodin into the crust system. Experimental studies have verified that a dosage range of 2-5 parts ensures functionality while achieving good textural compatibility with other crust components (invert sugar syrup, vegetable oil, flour, etc.), resulting in a soft, elastic crust with good oil return. If the dosage is less than 2 parts, the functional components are insufficient; if it is more than 5 parts, the off-flavor of Gastrodia elata cannot be completely masked, and the crust is prone to dryness, hardening, cracking, and other textural defects.

[0039] The flour system (110-120 portions) provides the basic structural support and texture for the mooncakes. This quantity range is used in a reasonable ratio with the amounts of invert sugar syrup, vegetable oil, and dried gastrodia elata powder to ensure the dough has the appropriate softness and plasticity. The flour system is usually composed of a blend of low-gluten and high-gluten flour. The low-gluten flour ensures the soft and chewy core texture of the crust, while the high-gluten flour provides structural support. Together, they solve the problem of the dough becoming loose and prone to collapsing after the addition of gastrodia elata powder.

[0040] Natural deodorizer (15-25 parts): This natural deodorizer is used to neutralize and mask the residual odor of Gastrodia elata. It is selected from natural ingredients such as osmanthus sauce, honey, and dried tangerine peel powder, without any artificial flavorings. It relies on the natural aroma components of the ingredients (such as linalool in osmanthus, volatile esters in honey, and limonene in dried tangerine peel) to mask or neutralize the odor of Gastrodia elata, giving the pastry a delicate osmanthus and honey aroma, resulting in a natural and healthy flavor. The natural deodorizer also has certain functional values: honey has moisturizing and antioxidant properties, helping to extend shelf life; dried tangerine peel contains flavonoids, which have traditional effects of regulating qi and strengthening the spleen, complementing the medicinal and edible properties of Gastrodia elata.

[0041] Water (5-10 parts): Water in the dough is mainly used for rehydrating and softening the dried Gastrodia elata powder and for appropriately moistening the dough. Water is first used to rehydrate the dried Gastrodia elata powder, fully softening the fibers and retaining active ingredients such as gastrodin. It also helps the powder form a uniform paste, facilitating even mixing with other dough components. The rehydrated Gastrodia elata paste provides additional moisture to the dough, adjusting its consistency and compensating for the dough's dryness caused by the powder's strong water absorption. The amount of water used must match the amount of dried Gastrodia elata powder used, while also considering the moisture content of invert sugar syrup and natural deodorizing agents (such as osmanthus sauce and honey) to comprehensively control the final moisture content of the dough.

[0042] The filling consists of the following ingredients by weight: 2-6 parts of fermented freeze-dried Gastrodia elata powder, 70-90 parts of cereal filler, 90-100 parts of low-sugar sweetener, 14-18 parts of oil, 1-2 parts of thickener and stabilizer, 1-2 parts of antioxidant, 0.1-0.3 parts of pH adjuster, and 100-120 parts of natural dried fruit.

[0043] Gastrodia elata fermented freeze-dried powder (2-6 parts): This powder is a core functional component of the filling, prepared using the "Lactobacillus acidophilus fermentation combined with vacuum freeze-drying" process described later. Within this dosage range, the Gastrodia elata fermented freeze-dried powder provides the filling with sufficient active ingredients such as gastrodin and gastrodia elata polysaccharides, allowing Gastrodia elata to exert its medicinal and edible health benefits. After fermentation and freeze-drying, the off-flavor substances in the Gastrodia elata powder have been metabolized and transformed by microorganisms. When added to the filling, it will not produce an unpleasant odor, but rather a light fermented aroma that harmonizes with other flavor components in the filling (red date aroma, wheat aroma). The porous structure after freeze-drying gives the Gastrodia elata powder excellent rehydration properties, resulting in a soft texture after being added to the filling without forming hard particles that affect the taste.

[0044] Grain-based fillers (70-90 servings): Grain-based fillers primarily function in fillings by adjusting texture, providing satiety, neutralizing flavor, and increasing dietary fiber. Grain-based fillers (such as instant oatmeal) have a unique wheat aroma and chewy texture, effectively neutralizing and diluting the fermented flavor of the gastrodia elata yeast, resulting in a more harmonious and natural filling flavor. Oats and other grains are rich in soluble dietary fiber such as β-glucan, which absorbs moisture and oil from the filling, regulating its firmness to a suitable consistency—not sticky to the hands or teeth. The addition of dietary fiber enhances the nutritional value and satiety of the filling, making the product more suitable for people trying to lose weight or control their blood sugar.

[0045] Low-sugar sweetener (90-100 parts): The low-sugar sweetener is the key technology for achieving the low-sugar formula in this invention, used to replace the large amount of white sugar in traditional mooncake fillings. The low-sugar sweetener is usually a compound of isomaltooligosaccharide solution and xylitol, which can significantly reduce the total sugar content and glycemic index (GI value) of the product while providing sufficient sweetness, making the product meet the requirements for low-sugar foods in GB / T 19855-2023 "General Rules for Mooncake Quality," suitable for people with diabetes and those controlling their blood sugar. Isomaltooligosaccharide is a functional oligosaccharide with moisturizing, anti-crystallization, and gut microbiota-regulating effects, which can improve the texture and taste of the filling and extend its shelf life. Xylitol has a sweetness similar to sucrose, but only 60% of the calories of sucrose, and it is not fermented by oral bacteria to produce acid, thus having an anti-caries effect.

[0046] Oil (14-18 parts): Oil plays a role in lubricating the texture of the filling, preventing sticking, enhancing the oiliness, and strengthening the flavor. Oil can coat the solid particles in the filling (oatmeal, chopped red dates, gastrodia elata powder, etc.), creating a uniform and delicate texture, and preventing the filling from sticking to the mold or crust during wrapping and baking. The lubricating effect of oil makes the filling easier to disperse in the mouth, enhancing the smoothness and oiliness when eating, which is a classic texture characteristic of Cantonese mooncake fillings. Use flavorless vegetable oils such as salad oil, peanut oil, or corn oil to avoid the strong odor of the oil itself interfering with the flavor expression of the filling.

[0047] Thickening and stabilizing agents (1-2 parts): These agents thicken, stabilize, improve clumping properties, and enhance the smoothness of the filling. Thickening and stabilizing agents (such as sodium alginate, xanthan gum, sodium carboxymethyl cellulose, etc.) absorb free water in the filling, forming a gel network structure. This gives the filling appropriate viscosity and elasticity, making it easy to wrap and shape, preventing it from collapsing or leaking after baking. Thickening and stabilizing agents also prevent oil-water separation or moisture migration during storage, maintaining the stability of the filling's texture.

[0048] Antioxidants (1-2 parts): Antioxidants in fillings are mainly used to protect heat-sensitive active ingredients such as gastrodin, reduce oxidative loss, and inhibit the oxidative rancidity of oils. Antioxidants (such as food-grade vitamin C, vitamin E, tea polyphenols, etc.) can scavenge free radicals in the filling, block the oxidation chain reaction, and protect the stability of active ingredients such as gastrodin and gastrodin polysaccharides during processing and storage; antioxidants can delay the oxidative rancidity of oils, prevent the filling from developing a rancid taste, and extend the product's shelf life; antioxidants such as vitamin C are also essential nutrients for the human body, and their addition further enhances the product's nutritional value.

[0049] Acid-base regulator (0.1-0.3 parts): This regulator is used in the filling to gently neutralize the acidity of fermented Gastrodia elata and jujubes, adjusting the pH value of the filling to a suitable range. After fermentation by Lactobacillus acidophilus, the filling becomes weakly acidic, and jujubes themselves also contain organic acids. Without acid-base adjustment, the sour taste of the filling may affect the overall flavor, and the acidic environment may accelerate the degradation of certain components. Acid-base regulators (such as baking soda, sodium carbonate, food-grade sodium citrate, etc.) can gently neutralize acidic substances, making the pH value of the filling more neutral and the flavor more harmonious. Appropriate acid-base adjustment also helps thickeners and stabilizers (such as sodium alginate) to achieve the best gelling effect.

[0050] Natural dried fruit ingredients (100-120 servings): These ingredients primarily provide natural sweetness, fruity flavor, dietary fiber, and minerals to the filling. Natural dried fruits (such as pitted red dates, red date jam, and red date paste) have a rich date aroma and natural sweetness, effectively neutralizing and masking the residual odor of Gastrodia elata, resulting in a richer and more layered flavor in the filling. Red dates are rich in minerals such as iron and potassium, as well as bioactive substances like cyclic adenosine monophosphate, which synergize with the medicinal and edible properties of Gastrodia elata, enhancing the product's health benefits. The pectin and other dietary fibers in natural dried fruits help regulate the filling's texture, increasing its viscosity and cohesiveness.

[0051] Gastrodia elata dried powder is Gastrodia elata dried powder that has undergone graded steaming combined with variable temperature drying; Gastrodia elata fermented freeze-dried powder is Gastrodia elata freeze-dried powder that has undergone fermentation with Lactobacillus acidophilus combined with vacuum freeze-drying.

[0052] The crust is made from dried Gastrodia elata powder, which has a relatively firm texture after steaming and drying. After rehydration, it has good compatibility with the flour system and will not damage the gluten and extensibility of the crust. During the graded steaming process, some volatile odor substances in Gastrodia elata (such as sulfur-containing compounds that cause the "horse urine smell" and acidic substances) evaporate with the water vapor, achieving preliminary deodorization. The variable temperature drying process (first medium-temperature hot air drying, then sealed sweating, and finally low-temperature drying) causes the internal moisture of Gastrodia elata to migrate in a gradient, forming a uniform porous structure, which facilitates subsequent pulverization and rehydration, while avoiding the thermal decomposition of gastrodin caused by high-temperature long-term drying.

[0053] The filling uses fermented freeze-dried Gastrodia elata powder. After fermentation and freeze-drying, the powder has a loose and porous texture. After rehydration, it is evenly mixed with other components in the filling (oats, red dates, etc.), resulting in a delicate and residue-free texture. During fermentation, Lactobacillus acidophilus produces a variety of enzymes that can decompose and transform off-flavor precursors and bitter components in Gastrodia elata. At the same time, it metabolizes and produces organic acids such as lactic acid and acetic acid, as well as ester flavor substances, giving the filling a unique fermented aroma and fundamentally improving the palatability of Gastrodia elata. Vacuum freeze-drying completes the water sublimation under low temperature and low pressure conditions, avoiding the damage to heat-sensitive active ingredients (Gastrodin, Gastrodia elata polysaccharides, p-hydroxybenzyl alcohol, etc.) caused by traditional hot air drying. The freeze-dried Gastrodia elata powder has a porous sponge-like structure with excellent rehydration properties. After being added to the filling, the texture is soft and will not cause the filling to become dry, hard, or have a noticeable grainy texture.

[0054] The differentiated design of the two pretreatments fundamentally solves the technical problem of incompatibility between Gastrodia elata and the Cantonese syrup crust processing system, and achieves textural compatibility and flavor harmony between the crust and the filling.

[0055] Specifically, the crust consists of the following ingredients by weight: 76 parts invert sugar syrup, 20 parts peanut oil, 2 parts alkaline water, 3 parts dried gastrodia elata powder, 60 parts low-gluten flour, 55 parts high-gluten flour, 8 parts osmanthus sauce, 12 parts honey, 1 part dried tangerine peel powder, 6 parts 35℃ warm water, and 8 parts cooked rice flour.

[0056] The recipe uses 76 parts invert sugar syrup, 20 parts peanut oil, and 2 parts lye water. Experiments have shown that the emulsion system formed by 76 parts invert sugar syrup, 20 parts peanut oil, and 2 parts lye water is the most stable, providing optimal viscosity and plasticity for the subsequently added gastrodia elata paste and flour. At this dosage, the crust achieves a uniform golden-yellow color after baking, with good oil return and a glossy surface. The peanut oil used is flavorless refined peanut oil, which has a high content of unsaturated fatty acids and contains natural antioxidants such as vitamin E. The 20 parts invert sugar syrup and 76 parts invert sugar syrup create a reasonable sugar-to-oil ratio (approximately 3.8:1). This ratio gives the crust the characteristic oily texture of Cantonese mooncakes without the difficulty in shaping or shortened shelf life caused by excessive oil. The 2 parts lye water and the acidic components in the 76 parts invert sugar syrup create a precise acid-base ratio, resulting in a thorough neutralization reaction during dough relaxation, promoting oil return in the crust. At this dosage, the pH value of the crust is controlled within a suitable range, the Maillard reaction rate is moderate, and the finished product has a golden color without being dark.

[0057] Three parts dried Gastrodia elata powder and six parts 35°C warm water. The three parts dried Gastrodia elata powder was determined to be the optimal addition amount after sensory evaluation and textural analysis. At this dosage, the gastrodin content in the dough reaches an effective health-promoting level, while the distinctive odor of Gastrodia elata is fully masked by natural deodorizing agents, resulting in a soft and moist dough without any dryness, hardness, or graininess. This dosage is matched with the subsequent rehydration ratio of six parts 35°C warm water (1:2), ensuring that the Gastrodia elata powder is fully softened and evenly dispersed in the dough. At 35℃, which is close to human body temperature, the fiber in Gastrodia elata powder can fully absorb water and swell, without the degradation of heat-sensitive components such as gastrodin due to excessively high temperatures (such as exceeding 50℃). Rehydration with warm water is more efficient than rehydration with cold water, and Gastrodia elata powder can form a uniform, lump-free paste within 10-15 minutes, which is convenient for subsequent mixing with dough. The Gastrodia elata paste after rehydration with 6 parts of warm water has a moderate water content, and its addition to the dough will not significantly change the total water content of the dough. It forms a balance with the water contained in the invert sugar syrup, osmanthus sauce, and honey, resulting in a dough with a suitable softness and firmness.

[0058] The dough contains 60 parts low-gluten flour and 55 parts high-gluten flour. The mass ratio of low-gluten flour to high-gluten flour is 60:55 (approximately 1.09:1), which falls within the range of 1.0:1 to 1.2:1 as defined in claim 3. The low-gluten flour (gluten content ≤10%) accounts for approximately 52%, ensuring the soft and chewy texture of the crust and giving the finished product the classic characteristics of Cantonese mooncakes: "thin crust, large filling, and soft texture." The high-gluten flour accounts for approximately 48%, providing sufficient gluten network support for the crust and preventing the dough from collapsing and cracking due to increased water absorption after adding Gastrodia elata powder. This ratio has been experimentally verified; even after adding 3 parts of dried Gastrodia elata powder, the dough still maintains appropriate gluten content and extensibility, making it less prone to cracking when wrapping fillings, and resulting in a neat crust with clear patterns after baking.

[0059] The mixture contains 8 parts osmanthus sauce, 12 parts honey, and 1 part dried tangerine peel powder. The mass ratio of osmanthus sauce, honey, and dried tangerine peel powder is 8:12:1, which falls within the range of 6:10:1 to 10:14:1 as defined in claim 3. The synergistic effect of the three natural deodorizing agents is as follows: Osmanthus sauce is rich in volatile aromatic components such as linalool and geraniol, possessing a rich and elegant osmanthus fragrance, which is the main source of aroma for the pastry crust. Eight parts of this sauce can impart a distinct osmanthus flavor to the crust, while its inherent viscosity helps the dough to hold its shape. Honey has a unique, mellow sweetness and moisturizing properties; twelve parts of this sauce can create a synergistic sweet aroma with the osmanthus sauce, further weakening the herbal flavor of Gastrodia elata. The fructose and glucose in honey also help the crust to rehydrate, making the finished product shinier. Tangerine peel powder contains terpenes such as limonene and γ-terpinene, possessing a strong citrus aroma and the effects of regulating qi and strengthening the spleen; one part of this powder can effectively neutralize the aftertaste of Gastrodia elata without affecting the dough's firmness or shapeability.

[0060] The three natural odor removers are blended in the above proportions, creating a rich and harmonious aroma. The main fragrance of osmanthus, the sweetness of honey, and the freshness of dried tangerine peel form a harmonious flavor combination that completely masks the odor of gastrodia elata. At the same time, no artificial flavorings are added throughout the process, which is in line with the trend of natural and healthy consumption.

[0061] 8 parts cooked glutinous rice flour. Cooked glutinous rice flour (cooked rice flour or cooked japonica rice flour) plays a role in increasing the dough's viscosity and improving its shapeability. The cooked glutinous rice flour has undergone pre-gelatinization, meaning the starch molecules have gelatinized, resulting in strong water absorption and viscosity. This compensates for the decrease in dough viscosity after the addition of gastrodia elata powder, preventing the dough from becoming loose. The addition of cooked glutinous rice flour makes the dough more delicate and smooth, facilitating rolling and filling, and reducing the risk of the dough cracking. The optimized dosage of 8 parts effectively increases dough viscosity without causing the dough to become sticky or lose the unique soft and chewy texture of Cantonese mooncakes due to excessive addition.

[0062] The filling consists of the following ingredients by weight: 3 parts of fermented freeze-dried Gastrodia elata powder, 80 parts of instant oatmeal, 65 parts of isomaltooligosaccharide syrup, 30 parts of xylitol, 20 parts of cooked rice flour, 90 parts of pitted red dates, 30 parts of low-sugar red date jam, 16 parts of salad oil, 1.6 parts of sodium alginate, 1.5 parts of food-grade vitamin C, and 0.2 parts of baking soda.

[0063] Three parts of Gastrodia elata fermented freeze-dried powder. These three parts are the core of the filling, and this dosage has been verified through optimized fermentation processes and sensory evaluation. At this dosage, the gastrodin content in the filling reaches an effective level, while the aroma produced by fermentation blends perfectly with the flavors of red dates and oats, leaving no off-flavors. The three-part dosage is matched with the subsequent rehydration process (material-to-water ratio 1:3), resulting in a soft texture and even dispersion of the rehydrated Gastrodia elata paste throughout the filling.

[0064] The filling consists of 80 portions of instant oatmeal and 90 portions of pitted red dates. The mass ratio of instant oatmeal to pitted red dates is 80:90 (approximately 0.89:1). The aroma of oatmeal and the aroma of red dates complement each other; the freshness of the oatmeal balances the richness of the dates, resulting in a flavorful filling that is not overly sweet. Oatmeal provides a good chewy texture and dietary fiber, while red dates provide natural sweetness and a soft, chewy texture. Together, they create a filling with a perfect balance of firmness and texture, preventing it from sticking to your teeth. This ratio ensures a nutritionally balanced filling with a reasonable proportion of dietary fiber, carbohydrates, and minerals, aligning with the principles of healthy food.

[0065] The mixture contains 65 parts isomaltooligosaccharide solution and 30 parts xylitol. The mass ratio of isomaltooligosaccharide solution to xylitol is 65:30 (approximately 2.17:1). Isomaltooligosaccharide solution has good moisturizing and anti-crystallization properties. The 65 parts amount provides sufficient viscosity and softness to the filling, preventing it from drying out during storage. Xylitol has a sweetness similar to sucrose, and the 30 parts amount provides a suitable sweetness without raising blood sugar, making it suitable for people with diabetes. After combining the two, the total sugar content is significantly lower than that of traditional mooncake fillings (traditional mooncake fillings usually have a total sugar content exceeding 50g / 100g). The total sugar content of the filling in this example was tested to be 26.7g / 100g, which meets the standards for low-sugar foods. As a prebiotic, isomaltooligosaccharide can promote the proliferation of beneficial intestinal bacteria and synergize with the probiotic metabolites produced during the fermentation of Gastrodia elata in the filling, enhancing the intestinal health value of the product.

[0066] 20 parts cooked glutinous rice flour. This 20 parts of cooked glutinous rice flour in the filling acts as a regulator of viscosity, stabilizes shaping, and improves smoothness. This amount ensures the filling has the appropriate viscosity after mixing, making it easy to wrap and shape, preventing it from collapsing after baking and maintaining its shape. Simultaneously, the amount of cooked glutinous rice flour, combined with 80 parts rolled oats and 90 parts red dates, creates a reasonable ratio, achieving optimal moisture content and texture in the filling.

[0067] 30 servings of low-sugar jujube jam. The low-sugar jujube jam, used in conjunction with pitted jujubes (90 servings), enhances the jujube flavor and color of the filling. The low-sugar jujube jam is concentrated, resulting in a rich jujube aroma. 30 servings are sufficient to give the filling a distinct jujube flavor, while its "low-sugar" attribute aligns with the product's overall health positioning. The viscosity of the jujube jam also helps improve the binding properties of the filling.

[0068] 16 parts salad oil. This 16 parts salad oil, combined with the solid ingredients in the filling (80 parts oats, 90 parts red dates, 20 parts cooked glutinous rice flour, etc.), creates a balanced oil-to-solid ratio, making the filling moist but not greasy. Flavorless vegetable oil is used to avoid interfering with the red date and wheat flavors of the filling. The optimized amount of 16 parts ensures the filling's moistness and smooth texture without compromising its health benefits or shortening its shelf life due to excessive oil.

[0069] Sodium alginate 1.6 parts. The dosage of 1.6 parts sodium alginate, used as a thickener and stabilizer, was optimized through rheological testing. At this dosage, sodium alginate can fully absorb water and swell, forming a uniform gel network, giving the filling good cohesiveness and shape retention. It is not sticky when wrapping, and the filling does not collapse or leak after baking. Sodium alginate also has a water-retaining effect, preventing the filling from drying out and hardening during storage.

[0070] Food-grade Vitamin C, 1.5 servings. This 1.5 serving of Vitamin C, acting as an antioxidant, has been tested for its antioxidant effects. At this dosage, Vitamin C effectively eliminates free radicals in the filling, protecting the stability of active ingredients such as gastrodin during processing (especially baking at 135-140℃) and storage. Simultaneously, the 1.5 serving dosage does not impart a noticeable sour taste to the filling and does not affect the flavor balance. Vitamin C itself is an essential nutrient for the human body, and its addition provides nutritional fortification.

[0071] 0.2 parts baking soda. 0.2 parts baking soda (sodium bicarbonate) acts as a pH adjuster, gently neutralizing the acidic substances in the fermented gastrodia elata and red dates, bringing the pH of the filling closer to neutral. This amount is precisely calculated to ensure sufficient neutralization without producing an alkaline taste or darkening the filling's color. Appropriate pH adjustment also helps sodium alginate achieve its optimal gelling effect in a near-neutral pH environment.

[0072] The mass ratio of low-gluten flour to high-gluten flour is 1.0:1 to 1.2:1.

[0073] Low-gluten flour has a lower protein content (usually ≤10%), resulting in a weaker gluten network that helps maintain the soft and chewy texture of the crust. High-gluten flour has a higher protein content (usually ≥12%), resulting in a stronger gluten network that provides structural support for the crust. By adjusting the ratio of these two flours, the gluten strength and extensibility of the dough can be precisely controlled. Within a ratio of 1.0:1 to 1.2:1, the dough has suitable gluten strength and extensibility, ensuring both a soft and chewy crust and sufficient structural support, maintaining the crust's integrity and appearance even after the addition of gastrodia elata powder. A ratio below 1.0:1 results in an excessively high proportion of high-gluten flour, leading to a harder crust and losing the soft and chewy characteristics of Cantonese mooncakes. A ratio above 1.2:1 results in an excessively high proportion of low-gluten flour, insufficient gluten strength, making the dough prone to cracking when filling and collapsing after baking.

[0074] The mass ratio of osmanthus sauce, honey, and dried tangerine peel powder is 6:10:1 to 10:14:1.

[0075] The three natural deodorizing agents differ in flavor intensity and characteristics: osmanthus sauce has a rich aroma but weak sweetness; honey is sweet but has a mild aroma; and dried tangerine peel powder has a strong aroma, but its dosage needs to be strictly controlled. By limiting the proportion range of the three, it is ensured that the three flavors harmonize with each other, forming a rich and harmonious flavor in the pastry crust. Within this proportion range, honey provides suitable sweetness and moisturizing properties; too low a proportion results in insufficient sweetness and poor moisturizing properties, while too high a proportion results in excessive sweetness and an overly wet dough. Within this proportion range, dried tangerine peel powder effectively removes odors and enhances aroma; too low a proportion results in insufficient odor removal, while too high a proportion results in an overly strong citrus flavor, which may produce bitterness or a pungent sensation. This proportion range was verified through blind testing by a sensory evaluation team. Within this range, the pastry crust received the highest flavor score, the gastrodia elata odor was completely masked, and the natural aroma was harmonious and pleasant.

[0076] The mass ratio of dried Gastrodia elata powder to 35℃ warm water is 1:1.5 to 1:2.5, and the rehydration and standing time is 10-15 minutes.

[0077] After being dried at varying temperatures, the dried Gastrodia elata powder has a relatively dense fibrous structure and requires thorough rehydration to regain its soft texture. The precise rehydration ratio and time ensure that the powder fully absorbs water and swells, forming a uniform, lump-free paste. If the rehydration time is less than 10 minutes, the water absorption process is not complete, resulting in poor rehydration. If it exceeds 15 minutes, the rehydration effect is not significantly improved, and prolonged standing may even lead to the loss of water-soluble active ingredients such as gastrodin. Rehydrating for 10-15 minutes within a ratio of 1:1.5 to 1:2.5 allows the powder to soften sufficiently while maintaining a high retention rate of active ingredients. The resulting paste has a moderate viscosity, facilitating even mixing with other dough components. A ratio below 1:1.5 results in insufficient moisture and incomplete rehydration, easily forming hard granules. A ratio above 1:2.5 results in excessive moisture, making the paste too thin and causing the dough to be too wet and sticky, affecting its formability.

[0078] The mass ratio of instant oatmeal to pitted red dates is 0.8:1 to 1.0:1.

[0079] Oatmeal and red dates are the two main solid fillers in the filling, and their ratio directly affects the flavor balance, texture, and nutritional value of the filling. Within a ratio range of 0.8:1 to 1.0:1, the aroma of oats and the fragrance of red dates create a harmonious flavor combination, resulting in a filling with moderate sweetness, a suitable texture, and balanced nutritional value (oats provide dietary fiber and beta-glucan, while red dates provide minerals such as iron and potassium). When the ratio is below 0.8:1, the proportion of red dates is too high, leading to an overly sweet filling with a soft and glutinous texture, while the chewiness and aroma of oats are insufficient. When the ratio is above 1.0:1, the proportion of oats is too high, resulting in a dry and hard filling, while the natural sweetness and soft, glutinous texture of the red dates are insufficient.

[0080] The mass ratio of isomaltooligosaccharide solution to xylitol is 2.0:1 to 2.5:1.

[0081] Isomaltooligosaccharide syrup and xylitol are the two main sweeteners in the filling, but they differ in sweetness and functional properties: isomaltooligosaccharide syrup has a sweetness approximately 30-40% that of sucrose, offering good moisturizing and anti-crystallization properties, but its sweetness is insufficient when used alone; xylitol has a sweetness similar to sucrose (approximately 90-100%), but excessive use may cause gastrointestinal discomfort. By limiting the ratio of the two, an optimal balance between sweetness and functionality is achieved. Within a ratio range of 2.0:1 to 2.5:1, the filling has suitable sweetness (close to the sweetness level of traditional mooncakes), good moisturizing properties, and a soft texture, while the total sugar content meets low-sugar standards, and the amount of xylitol is controlled within a safe range. When the ratio is below 2.0:1, the xylitol content is too high, resulting in an overly sweet filling that may cause gastrointestinal discomfort; when the ratio is above 2.5:1, the isomaltooligosaccharide syrup content is too high, leading to insufficient sweetness and excessive moisturizing properties, which may result in a soft filling and reduced shape retention.

[0082] The above-mentioned preparation process of Gastrodia elata Cantonese-style mooncake includes the following steps: (1) Gastrodia elata pretreatment; (2) crust preparation; (3) filling preparation; (4) wrapping and shaping; (5) segmented low-temperature baking; (6) cooling and oil return.

[0083] Step (1) Pretreatment of Gastrodia elata: Prepare dried Gastrodia elata powder for pastry and freeze-dried Gastrodia elata fermented powder for filling.

[0084] Step (2) Preparation of the dough: After softening the dried Gastrodia elata powder with warm water, mix it with emulsion and flour-based ingredients to form a dough. After resting and proofing, it is ready for use.

[0085] Step (3) Filling preparation: After rehydrating the fermented freeze-dried Gastrodia elata powder with warm water and adding antioxidants and acid-base regulators, mix it with cereal fillers, natural dried fruit additives, low-sugar sweeteners, oils and thickeners, adjust the texture and refrigerate for later use.

[0086] Step (4) Wrapping and shaping: Divide the proofed dough into portions, roll them out, wrap the filling according to the dough-to-filling ratio, and then press them into shape using a mold.

[0087] Step (5) Segmented low-temperature baking: a two-stage variable temperature baking method is adopted, which first shapes and then matures. The temperature of the shaping stage is 135-145℃ and the time is 5-10min. The temperature of the maturation stage is 130-140℃ and the time is 15-25min.

[0088] Setting stage (135-145℃, 5-10 min): At a relatively low temperature, the invert sugar syrup and protein in the crust undergo a moderate Maillard reaction, causing the crust surface to quickly solidify and form a hard shell. This fixes the shape of the mooncake's pattern and prevents problems such as collapse and blurred patterns caused by dough expansion during subsequent baking. Low-temperature setting avoids the phenomenon of the surface burning while the inside remains uncooked, which is caused by high-temperature rapid baking.

[0089] The maturation stage (130-140℃, 15-25min): After shaping, the temperature is further reduced for slow maturation, ensuring that the crust and filling are evenly heated and thoroughly cooked, while minimizing the decomposition and loss of heat-sensitive active ingredients such as gastrodin and gastrodin polysaccharides. Low-temperature maturation also avoids excessive oxidation of oils and fats, extending the product's shelf life.

[0090] The temperature curve of the two-stage variable temperature baking has been optimized through experiments. The temperature difference between the shaping stage and the maturation stage is controlled within the range of 5-15℃, ensuring that the crust is heated evenly from the outside to the inside. The finished product has a golden and uniform color, no burnt edges, a soft and thoroughly cooked taste, and a high retention rate of active ingredients.

[0091] Step (6) Cooling and oil return: After baking, cool to a center temperature of 50-70℃, seal and return oil, and then package.

[0092] Cooling and oil return is a unique post-baking process for Cantonese mooncakes. After baking, the mooncakes are cooled to a core temperature of 50-70℃ at room temperature (approximately 30 minutes). At this point, the surface temperature of the crust has decreased, but the interior remains warm. The invert sugar syrup and oil migrate to the surface of the crust under the influence of the temperature gradient, forming a glossy, oily surface. During the sealed oil return process, the moisture in the crust redistributes, gradually transforming the crust from a hard, crisp state after baking to a soft, moist state, achieving optimal texture. The oil return process typically takes 1-3 days. After oil return, the crust is soft, moist, and not sticky, possessing the classic texture characteristics of Cantonese mooncakes. Oxygen absorber packaging can be used to extend shelf life and inhibit oxidative spoilage and microbial growth.

[0093] The pretreatment of Gastrodia elata in step (1) includes: Preparation of dried Gastrodia elata powder for cake crust: Wash and peel fresh Gastrodia elata, steam it thoroughly according to weight grade, let it cool, dry it with hot air at 50-60℃ to a semi-dry state, then seal it for sweating for 10-15 hours, and finally dry it at a low temperature of 30-40℃ to a moisture content of 7-10%. After pulverizing and sieving, store it in a sealed and light-proof container.

[0094] (1) Graded steaming: The steaming time is set differently according to the weight grade of Gastrodia elata to ensure that each grade of Gastrodia elata can be steamed to the "through" state (no white core in the middle when cut crosswise). The effect of graded steaming is: while completely inactivating polyphenol oxidase and inhibiting enzymatic browning, it retains heat-sensitive active ingredients such as gastrodin to the greatest extent; during the steaming process, some volatile odor substances in Gastrodia elata (such as sulfur-containing compounds that cause "horse urine smell" and sour and astringent substances) evaporate with water vapor, achieving preliminary deodorization.

[0095] (2) Drying with hot air at 50-60℃ until semi-dry allows the surface of the gastrodia to lose water quickly and form a hard shell, while the internal moisture slowly migrates outward, avoiding an excessively thick shell that would make it difficult for the internal moisture to drain. The temperature range of 50-60℃ ensures both drying efficiency and prevents the thermal decomposition of gastrodin due to excessively high temperatures.

[0096] (3) Sealed sweating for 10-15 hours. Sealed sweating is a combination of traditional wisdom and modern technology in the drying of Gastrodia elata. In a sealed environment, the moisture and volatile substances inside Gastrodia elata are redistributed, the surface softens, and the internal moisture migrates to the outer layer, creating conditions for subsequent low-temperature drying. At the same time, some odorous substances further volatilize during the sweating process, achieving secondary deodorization.

[0097] (4) Dry at a low temperature of 30-40℃ to a moisture content of 7-10% to avoid thermal decomposition of gastrodin caused by high temperature. The final dried gastrodin has a uniform texture, is easy to crush, and has a high retention rate of active ingredients. The moisture content is controlled within the range of 7-10%, which can ensure sufficient drying and prevent mold growth, and will not cause difficulty in crushing or oxidation and degradation of active ingredients due to excessive drying.

[0098] (5) After crushing and sieving, store in a sealed, light-proof container to prevent the gastrodia powder from absorbing moisture, oxidizing, and being degraded by light, thus ensuring the stability of the raw material quality. The particle size is determined according to the requirements of subsequent processes, and is usually 80-100 mesh.

[0099] Preparation of Gastrodia elata fermented freeze-dried powder for filling: Wash and peel fresh Gastrodia elata, slice it, add an equal weight of water to homogenize it, sterilize it at 121 degrees Celsius for 15 minutes, inoculate it with 1.5-3% of its weight of Lactobacillus acidophilus fermentation broth, seal and ferment at 28-32℃ for 2-4 days, pre-freeze the fermented slurry at -25℃ to -15℃ for 20-28 hours, freeze-dry it under vacuum for 40-56 hours, pulverize and sieve it, and then seal and store it in the dark.

[0100] (1) Slicing and homogenizing: The slice thickness is usually 3-5 mm. Add equal weight of water to homogenize the gastrodia tissue to fully break it up, increase the contact area with the fermentation strain, and facilitate the uniform fermentation.

[0101] (2) Sterilize at 121 degrees Celsius for 15 minutes, then inoculate with 1.5-3% Lactobacillus acidophilus fermentation broth. The amount of bacteria used has been optimized: when it is less than 1.5%, the fermentation starts slowly, the cycle is long, and the deodorization effect is insufficient; when it is more than 3%, too many bacteria may lead to excessive fermentation and excessive acid production, which will affect the flavor. As a probiotic, Lactobacillus acidophilus produces a variety of enzymes during the fermentation process, which can decompose and transform the off-flavor precursors and bitter components in Gastrodia elata. At the same time, it metabolizes and produces organic acids such as lactic acid and acetic acid, as well as ester flavor substances, giving the filling a unique fermented aroma.

[0102] (3) Seal fermentation at 28-32℃ for 2-4 days. This temperature range is the optimal growth temperature for Lactobacillus acidophilus. The fermentation time ensures that the bacteria fully metabolize the off-flavor substances in Gastrodia elata and produce sufficient flavor substances. Sealed fermentation creates an anaerobic environment, which is conducive to the metabolic activities of Lactobacillus acidophilus and at the same time prevents contamination by other bacteria.

[0103] (4) Pre-freeze at -25℃ to -15℃ for 20-28 hours to completely freeze the fermentation slurry and form a uniform ice crystal structure, laying the foundation for subsequent vacuum freeze drying. The limitation of pre-freezing temperature and time ensures that the water inside the fermentation slurry is completely crystallized, avoiding textural defects caused by uneven ice crystals during the subsequent drying process.

[0104] (5) Vacuum freeze-drying for 40-56 hours completes water sublimation under low temperature and low pressure, maximizing the retention of heat-sensitive active ingredients (gastrodin, gastrodia polysaccharide, p-hydroxybenzyl alcohol, etc.). The freeze-dried gastrodia powder is porous and spongy, with excellent rehydration properties. Vacuum freeze-drying avoids the damage to active ingredients caused by traditional hot air drying and is the best drying method for pretreatment of gastrodia filling.

[0105] (6) After crushing and sieving, seal and store in a dark place to ensure the fluidity and stability of the raw materials and prevent moisture absorption, oxidation and photodegradation.

[0106] Specifically, the steaming process is graded as follows: premium grade Gastrodia elata (>250g) is steamed for 30-40 minutes, grade 1 Gastrodia elata (200-250g) is steamed for 25-35 minutes, grade 2 Gastrodia elata (150-200g) is steamed for 15-25 minutes, and grade 3 Gastrodia elata (100-150g) is steamed for 10-20 minutes.

[0107] The steaming parameters are scientifically set according to the grade (weight and size) of Gastrodia elata to ensure that each grade is thoroughly steamed. Premium grade Gastrodia elata, being large and dense, requires a longer steaming time (30-40 minutes) to allow heat to conduct to the center; Grade 1 requires the next longer time (25-35 minutes); Grade 2 (15-25 minutes); and Grade 3, being the smallest, requires the shortest steaming time (10-20 minutes). This grading standard avoids the drawbacks of a "one-size-fits-all" steaming method: insufficient steaming time results in an incomplete center, incomplete inactivation of polyphenol oxidase, and a higher risk of enzymatic browning during subsequent processing; excessive steaming time increases the decomposition and loss of heat-sensitive active ingredients such as gastrodin, while also increasing energy consumption and decreasing production efficiency.

[0108] Hot air drying involves drying at 55℃ for 45-50 hours until it reaches 40-50% dryness, followed by sealed sweating for 12 hours, and low-temperature drying at 35℃ until it hardens completely.

[0109] Hot air drying at 55℃ for 45-50 hours until 40-50% dry (hard surface, still soft inside). This parameter, optimized by drying kinetics, allows the surface of the gastrodia to rapidly lose water, forming a protective hard shell, while internal moisture migrates outward at a suitable rate, avoiding the "surface crusting" phenomenon caused by excessively rapid surface hardening. Sealed sweating for 12 hours allows for sufficient redistribution of internal moisture and volatile substances, resulting in moderate surface softening and creating favorable conditions for subsequent low-temperature drying. Low-temperature drying at 35℃ until the entire tuber hardens is achieved. This temperature is far below the thermal decomposition temperature of gastrodin (approximately above 80℃), ensuring a high retention rate of active ingredients and achieving a suitable degree of dryness for easy pulverization and storage.

[0110] The slices were 3-5 mm thick, the Lactobacillus acidophilus fermentation broth concentration was 0.3 g / 100 mL (10 billion CFU / g of bacterial powder), the fermentation temperature was 30℃ and the time was 3 days, the pre-freezing temperature was -20℃ and the time was 24 h, the vacuum freeze-drying time was 48 h, and the dried Gastrodia elata powder for the crust and the freeze-dried Gastrodia elata fermentation powder for the filling were pulverized separately and then passed through a 100-mesh sieve.

[0111] The slices are 3-5 mm thick and homogenized with an equal weight of water to achieve a moderate degree of fragmentation in the Gastrodia elata tissue. This ensures sufficient contact with the microbial inoculum without causing excessive viscosity or poor aeration due to over-fragmentation. Autoclaving at 121°C for 15 minutes results in a Lactobacillus acidophilus fermentation broth concentration of 0.3 g / 100 mL (based on 10 billion CFU / g of microbial powder), meaning each 100 mL of fermentation broth contains 0.3 g of microbial powder, equivalent to 3 billion CFU / mL. This concentration promotes high microbial activity and rapid fermentation initiation. Fermentation at 30°C for 3 days, optimized by fermentation kinetics, allows the microbial inoculum to fully metabolize off-flavor substances and produce abundant flavor compounds, resulting in stable fermentation product quality. Pre-freezing at -20°C for 24 hours completely freezes the fermentation broth, producing uniform and fine ice crystals, which is beneficial for subsequent vacuum freeze-drying to obtain a fine freeze-dried product. Vacuum freeze-drying for 48 hours is sufficient to completely sublimate the water in the fermentation broth, resulting in a freeze-dried product with a moisture content below 5% and stable quality. After being pulverized, the powder is passed through a 100-mesh sieve (approximately 150μm). This particle size ensures that the gastrodia powder is evenly dispersed in the crust and filling, resulting in a smooth texture without any grainy feel.

[0112] Step (2) involves the preparation of the pastry crust, including: Rehydration of Gastrodia elata powder: Add dried Gastrodia elata powder to warm water at 30-40℃ at a powder-to-water ratio of 1:1.5 to 1:2.5, stir until a uniform paste is formed, and let stand for 10-15 minutes.

[0113] Rehydration with warm water allows the fibers of the dried Gastrodia elata powder to fully absorb water and swell, restoring its soft texture and preventing hard granules from forming in the dough if added directly. During rehydration, water-soluble active ingredients such as gastrodin are locked in the Gastrodia elata paste, reducing their loss during subsequent processing. A warm water temperature of 30-40℃ ensures efficient rehydration without causing gastrodin degradation due to excessive heat. The rehydrated Gastrodia elata paste is a uniform paste, facilitating even mixing with other dough components and ensuring consistent distribution of Gastrodia elata in the crust.

[0114] Flour pretreatment: Mix low-gluten flour, high-gluten flour, and cooked cake flour evenly and sift.

[0115] The pretreatment of the powders ensures that the three powder ingredients are thoroughly mixed and homogeneous, and sieving removes lumps and impurities, guaranteeing the smoothness and uniformity of the dough. The pre-mixing of low-gluten flour and high-gluten flour ensures the formation of a uniform gluten network, and the even dispersion of cooked cake flour ensures consistent dough viscosity.

[0116] Liquid emulsification: Stir the invert sugar syrup, vegetable oil, lye water, osmanthus sauce, and honey in one direction until fully emulsified.

[0117] Co-directional stirring allows the oil and water phases to form a stable emulsion system under shear force. Invert sugar syrup and honey serve as the water phase, vegetable oil as the oil phase, lye water as a pH adjuster and emulsification promoter, and osmanthus sauce as a thickener and flavoring component. Complete emulsification is characterized by the absence of oil droplets and a uniform, fine emulsion. This emulsion system provides a uniform liquid environment for the subsequent addition of powdered ingredients, ensuring consistent dough texture.

[0118] Mixing and kneading: Add gastrodia elata paste and dried tangerine peel powder to the emulsion and stir well. Then add the sifted mixed powder and knead until the dough comes together and there is no dry powder. Do not knead the dough at all.

[0119] The mixing process involves folding and pressing to avoid excessive gluten network formation. No kneading is performed throughout to prevent gluten development, as the addition of gastrodia elata powder alters the dough's gluten properties. Over-kneading will result in overly gluten-rich dough, leading to a hard crust and poor oil absorption. Mix until the dough clumps together and there is no dry flour remaining; the dough should be soft, moderately soft, and not sticky.

[0120] Dough relaxation: Seal and relax at 20-30℃ for 1.5-2.5 hours.

[0121] During the dough relaxation process, the acidic substances in the invert sugar syrup neutralize the alkaline substances in the lye water, causing the dough's pH value to approach neutral. The gluten network relaxes appropriately, improving the dough's plasticity and extensibility. Simultaneously, relaxation ensures even moisture distribution within the dough and releases stress, preventing shrinkage and cracking during subsequent filling. A room temperature of 20-30℃ is conducive to the smooth progress of the chemical reaction, and sealing prevents the dough surface from drying out and forming a skin.

[0122] The mixture consists of 3 parts dried Gastrodia elata powder and 6 parts warm water, with a powder-to-water ratio of 1:2, and a settling time of 12 minutes.

[0123] These parameters are the preferred values ​​for the rehydration ratio and time in claim 7. A powder-to-water ratio of 1:2 (3 parts dried Gastrodia elata powder to 6 parts warm water) falls within the range of 1:1.5 to 1:2.5 defined in claim 3, which is the optimal ratio for fully softening the Gastrodia elata powder. A standing time of 12 minutes falls within the range of 10-15 minutes, ensuring sufficient rehydration and minimal loss of active ingredients.

[0124] The kneading time is 1 minute. If the dough is too dry, add 1-2 portions of 35℃ warm water. If it is too sticky, add cooked rice flour.

[0125] The 1-minute kneading time has been optimized through experiments to ensure that all components of the dough are evenly mixed without causing gluten development due to over-kneading. If the dough is too dry, add 1-2 portions of 35℃ warm water. This amount of water is moderate and will not significantly change the total moisture content of the dough. If the dough is too sticky, add a small amount of cooked glutinous rice flour. The stickiness of the cooked glutinous rice flour will moderately thicken the dough, making it easier to shape.

[0126] The relaxation temperature was 25℃ and the time was 2 hours.

[0127] 25℃ is a typical temperature under room temperature conditions, which is conducive to the smooth progress of acid-base neutralization reaction during the dough relaxation process. The 2-hour relaxation time allows the dough to fully relax, the gluten network to soften moderately, and the dough to reach its optimal plasticity, making it easier to roll out the dough and fill it with fillings later.

[0128] The preparation of the filling in step (3) includes: Rehydration of Gastrodia elata fermented freeze-dried powder: Add warm water to the Gastrodia elata fermented freeze-dried powder at a ratio of 1:2.5 to 1:3.5, then add antioxidants and pH adjusters and stir well. A 1:2.5 to 1:3.5 ratio ensures thorough rehydration of the freeze-dried powder. The porous, sponge-like structure of the freeze-dried powder absorbs water rapidly, resulting in a soft and uniform texture after rehydration. Adding antioxidants (such as vitamin C) and pH adjusters (such as baking soda) and stirring ensures even distribution of the antioxidants, protecting active ingredients such as gastrodin. The pH adjuster brings the Gastrodia elata paste towards neutral, creating a suitable acid-base environment for subsequent mixing with other filling components.

[0129] Processing of Natural Dried Fruit Ingredients: Natural dried fruit ingredients are steamed and then blended with grain-based fillers using a cell-wall breaking process. Steaming softens the texture of natural dried fruit ingredients (such as red dates), facilitating subsequent blending; the steaming process also gelatinizes the starch in the red dates, increasing the filling's stickiness and cohesiveness. Blending the dried fruit ingredients with grain-based fillers (such as oatmeal) ensures that both solid materials have a uniform particle size, facilitating even mixing and resulting in a smooth, grain-free filling.

[0130] Mixing and Texture Adjustment of Main Ingredients: Mix all filling ingredients thoroughly, add cooked glutinous rice flour to adjust the consistency until the filling forms a ball and is no longer sticky, then refrigerate. Mix all filling ingredients (rehydrated gastrodia elata paste, chopped red dates and oats, low-sugar sweetener, oil, thickener, stabilizer, etc.) thoroughly to ensure even distribution of components. Add cooked glutinous rice flour to adjust the consistency of the filling until it forms a ball and is no longer sticky, making it easier to shape. Refrigeration lowers the filling temperature, moderately solidifies the oil, and increases the hardness and viscosity of the filling, making it easier to handle and resulting in a more stable shape when wrapping.

[0131] Wrapping and shaping: Divide the proofed dough into equal small dough portions, roll them into round wrappers 2-3mm thick, thicker in the middle and thinner at the edges, wrap the dough and filling together in a dough-to-filling ratio of 1.5:3 to 2.5:3, roll them into balls, and press them into shape using a mold.

[0132] (1) Divide and roll out the dough. Divide the risen dough into equal small dough portions to ensure that the weight of each mooncake dough is consistent. Roll it out into a round dough with a thickness of 2-3mm and a thicker center and thinner edges. The design of a thicker center and thinner edges makes the dough thickness uniform after filling, and the dough has a consistent taste after baking. At the same time, the thicker center provides sufficient support for the filling and prevents it from collapsing.

[0133] (2) The crust-to-filling ratio is 1.5:3 to 2.5:3. The crust and filling are wrapped together and rolled into a ball. This crust-to-filling ratio is within the typical range of Cantonese mooncakes (about 1:2 to 1:1.5), ensuring the classic characteristic of "thin crust and large filling". When the crust-to-filling ratio is 1.5:3 (i.e., 1:2), the crust is thinner and the filling is fuller, which is suitable for consumers who prefer a larger filling; when the crust-to-filling ratio is 2.5:3 (i.e., about 1:1.2), the crust is relatively thicker, which is suitable for consumers who prefer a soft and glutinous crust. The preferred crust-to-filling ratio is 2:3, which balances the texture of the crust and the filling.

[0134] (3) Pressing and shaping with a mold: After wrapping and rolling the dough into a ball, place it into a Cantonese-style mooncake mold and press it into shape. The pattern of the mold is clearly imprinted on the surface of the dough under pressure. When pressing and shaping, the pressure should be moderate to ensure that the pattern is clear, while avoiding excessive pressure that could cause the dough to break or the filling to spill out.

[0135] The segmented low-temperature baking in step (5) is as follows: Shaping and baking: After preheating the oven, place the mooncake dough in and bake at 140℃ for 7 minutes to allow the crust to solidify quickly.

[0136] The setting temperature of 140℃ falls within the 135-145℃ range defined in claim 4, and the setting time of 7 minutes falls within the 5-10 minutes range. These parameters have been optimized through baking experiments. At 140℃, 7 minutes is sufficient for the surface of the crust to quickly solidify and form a hard crust, fixing the pattern shape, while preventing the surface from burning due to excessively high temperature or time. During the setting and baking stage, the moisture in the crust evaporates rapidly, forming a thin hard crust on the surface, laying the foundation for subsequent ripening and baking.

[0137] Baking: Adjust the temperature to 135℃ and continue baking for 20 minutes, until the mooncake surface is golden brown, the color is uniform, and there are no burnt edges.

[0138] The 135°C cooking temperature falls within the 130-140°C range defined in claim 4, and the 20-minute cooking time falls within the 15-25-minute range. The temperature is lowered from 140°C in the shaping stage to 135°C, a 5°C temperature difference, allowing for a gentle transition of the crust from the outside to the inside, preventing surface shrinkage and cracking caused by a sudden temperature drop. Cooking at 135°C for 20 minutes ensures even heating and thorough cooking of both the crust and filling, allowing the Maillard reaction and caramelization to proceed appropriately, resulting in a uniform golden-yellow crust without burnt edges. Low-temperature cooking maximizes the protection of heat-sensitive active ingredients such as gastrodin, while reducing oxidative rancidity of the oils.

[0139] In step (6), the cooling oil return is as follows: After baking, cool to room temperature for 30 minutes until the center temperature reaches about 60°C. After sealing, allow the dough to re-oil at room temperature until the crust is soft, moist, and not sticky. You can choose to use deoxidizer packaging to extend the shelf life.

[0140] (1) Cool at room temperature for 30 minutes. After baking, place the mooncakes at room temperature for 30 minutes to cool rapidly, allowing the surface temperature to drop quickly and the internal heat to gradually conduct outward. When the center temperature is about 60°C, the surface of the mooncake has dropped to near room temperature, while the inside still has residual heat. At this time, sealing the mooncakes is beneficial for the migration of oil and syrup to the surface.

[0141] (2) Seal and return the oil. After sealing, return the oil to room temperature. The return time is usually 1-3 days. During the return process, the moisture in the crust is redistributed, and the oil and syrup migrate to the surface. The crust gradually changes from a hard and crisp state after baking to a soft and moist state. When the crust is soft and moist and no longer sticky, the taste reaches its best state and has the classic soft, glutinous and oily characteristics of Cantonese mooncakes.

[0142] (3) Oxygen absorber packaging: Oxygen absorber packaging can be selected to extend shelf life. Oxygen absorbers absorb oxygen in the packaging, inhibiting the oxidation and rancidity of oils and the growth of microorganisms, thus significantly extending the shelf life of the product at room temperature. The vitamin C, honey, tangerine peel and other natural substances in the formula of this embodiment have antioxidant and antibacterial effects. Combined with oxygen absorber packaging, the shelf life is further extended compared to traditional Cantonese mooncakes.

[0143] The following are instructions for making mooncakes using different recipes.

[0144] Example 1 (Best Example / Basic Formulation) Pastry: 76 parts invert sugar syrup, 20 parts peanut oil, 2 parts alkaline water, 6 parts 35℃ warm water, 8 parts osmanthus sauce, 12 parts honey, 60 parts low-gluten flour, 55 parts high-gluten flour, 3 parts dried gastrodia elata powder, 8 parts cooked cake flour, and 1 part dried tangerine peel powder.

[0145] Filling: 3 parts of fermented freeze-dried Gastrodia elata powder, 80 parts of instant oatmeal, 65 parts of isomaltooligosaccharide syrup, 30 parts of xylitol, 20 parts of cooked rice flour, 90 parts of pitted red dates, 30 parts of low-sugar red date jam, 16 parts of salad oil, 1.6 parts of sodium alginate, 1.5 parts of food-grade vitamin C, and 0.2 parts of baking soda.

[0146] Detailed steps: 1. Pretreatment of Gastrodia elata The crust is made from dried Gastrodia elata powder: Fresh Gastrodia elata is washed, peeled, and graded by weight and steamed until thoroughly cooked (premium grade > 250g, steamed for 35 minutes; grade 1, 200-250g, steamed for 30 minutes; grade 2, 150-200g, steamed for 20 minutes; grade 3, 100-150g, steamed for 15 minutes), with no white center when cut horizontally; after cooling, it is dried in a blower at varying temperatures, first at 55℃ for 48 hours until 40-50% dry (the surface is hard and the inside is still soft), then sealed for sweating for 12 hours, and finally dried at 35℃ until it becomes hard (moisture content is about 7-8%); the dried Gastrodia elata is then pulverized at low speed for 30 seconds, passed through a 100-mesh sieve, and the powder is sealed and stored away from light for later use.

[0147] For the filling, use fermented freeze-dried Gastrodia elata powder: Select fresh Gastrodia elata free from insects and mold, wash and peel it, cut it into 3-5mm thin slices, add an equal weight of water and blend it in a blender until there are no obvious particles; prepare the fermentation liquid by taking 0.3g of 10 billion CFU / g Lactobacillus acidophilus powder, dissolving it in sterile water and making up to 100mL; autoclave the Gastrodia elata slurry at 121 degrees Celsius for 15min, add 2% of its weight of the fermentation liquid, seal it and place it in a constant temperature environment of 30℃ for 3 days to ferment; spread the fermented Gastrodia elata slurry evenly on a freeze-drying tray, pre-freeze it at -20℃ for 24h, then transfer it to a vacuum freeze dryer to freeze dry for 48h, take it out and pulverize it, pass it through a 100-mesh sieve, seal it and store it in the dark for later use.

[0148] 2. Making the pastry Gastrodia elata powder rehydration: Take 3 parts of dried Gastrodia elata powder and add 6 parts of 35℃ warm water. The powder:water rehydration ratio is 1:2. Stir until there are no lumps and the paste is uniform. Let it stand for 12 minutes to fully soften the Gastrodia elata fiber and lock in the gastrodin. Set aside for later use.

[0149] Flour pretreatment: Mix 60 parts low-gluten flour, 55 parts high-gluten flour and 8 parts cooked cake flour evenly, and sift for later use.

[0150] Liquid emulsification: Add 76 parts of invert sugar syrup, 20 parts of peanut oil, 2 parts of lye water, 8 parts of osmanthus sauce, and 12 parts of honey in sequence, and stir in the same direction for 2 minutes until the system is completely emulsified and there are no oil droplets.

[0151] Mixing and kneading: Add the pre-treated gastrodia elata paste and 1 part of dried tangerine peel powder to the emulsion, stir for 30 seconds until evenly mixed; then pour in the sifted mixed powder, press and knead for 1 minute until the dough comes together and there is no dry powder. Do not knead the dough throughout the process to prevent gluten development; the dough should be of moderate softness and not sticky.

[0152] Dough relaxation: Seal and relax at 25℃ for 2 hours to allow the acid and alkali in the syrup to be fully neutralized.

[0153] 3. Filling preparation Gastrodia elata rehydration: Take 3 parts of fermented freeze-dried Gastrodia elata powder, add 9 parts of warm water according to the material-to-water ratio of 1:3, add 1.5 parts of vitamin C and 0.2 parts of baking soda, and stir well; Red date and oat processing: Steam 90 parts pitted red dates with 30 parts water until the water is absorbed, then grind them together with 80 parts instant oatmeal until they are evenly mixed.

[0154] Mixing the main ingredients: Mix the rehydrated gastrodia elata paste, crushed red dates and oats, 65 parts of isomaltooligosaccharide syrup, 30 parts of xylitol, 30 parts of low-sugar red date jam, 16 parts of salad oil, and 1.6 parts of sodium alginate, and stir well.

[0155] Texture adjustment: Add 20 parts of cooked rice flour and mix thoroughly until the filling forms a ball and is no longer sticky. Refrigerate for later use.

[0156] 4. Packaging and molding Divide the proofed dough into equal portions (about 25g each), roll them out into round wrappers 2-3mm thick, thicker in the middle and thinner at the edges; take the dough and filling in a 2:3 ratio (about 25g of dough and about 37.5g of filling), wrap them together, roll them into balls, press them into shape using a Cantonese mooncake mold, ensuring the pattern is clear, and place the mooncake dough on a baking tray lined with parchment paper.

[0157] 5. Segmented low-temperature baking Preheat the oven to 140℃; shaping and baking: place the mooncake dough in the oven and bake at 140℃ for 7 minutes to quickly solidify the crust and prevent it from collapsing or blurring the pattern; maturation and baking: adjust the temperature to 135℃ and continue baking for 20 minutes, until the mooncake surface is golden brown, the color is even, and there are no burnt edges.

[0158] 6. Cooling, oil return and packaging After baking, remove the mooncakes and place them on a cooling rack to cool at room temperature for 30 minutes, so that the center temperature of the mooncakes is about 60℃. Put the mooncakes into a food storage box, seal the bag, and let them sit at room temperature for 2-3 days to allow the oil to seep back into the crust until it is soft, moist, and no longer sticky. You can choose to use deoxidizer packaging to extend the shelf life.

[0159] Finished Product Evaluation Sensory evaluation results: Sensory score of 80 points. The finished product has a uniform golden color, harmonious aroma (a blend of osmanthus, honey, jujube, wheat and fermentation aromas), soft and oily taste, and good formability.

[0160] Physicochemical test results: Total sugar content 26.7g / 100g, fat content 8.28g / 100g, protein content 4.61g / 100g, meeting the low sugar standard of GB / T 19855-2023 "General Rules for the Quality of Mooncakes"; acid value (calculated as fat) 2.5mg / g, peroxide value (calculated as fat) 0.0057g / 100g, meeting the national food safety standards.

[0161] Shelf life verification data: Total bacterial count is 10 CFU / g, coliform bacteria <3 CFU / g, which meets the requirements of GB 7099-2015 "National Food Safety Standard for Pastries and Bread".

[0162] Example 2 (Example of a modified pie crust) Pastry: 76 parts invert sugar syrup, 20 parts peanut oil, 2 parts alkaline water, 8 parts 35℃ warm water, 8 parts osmanthus sauce, 6 parts honey, 60 parts low-gluten flour, 55 parts high-gluten flour, 4 parts dried gastrodia elata powder, 8 parts cooked cake flour, and 1 part dried tangerine peel powder.

[0163] Filling: 3 parts of fermented freeze-dried Gastrodia elata powder, 80 parts of instant oatmeal, 65 parts of isomaltooligosaccharide syrup, 30 parts of xylitol, 20 parts of cooked rice flour, 90 parts of pitted red dates, 30 parts of low-sugar red date jam, 16 parts of salad oil, 1.6 parts of sodium alginate, 1.5 parts of food-grade vitamin C, and 0.2 parts of baking soda.

[0164] The difference between Example 2 and Example 1 is that the amount of dried Gastrodia elata powder in the crust is increased from 3 parts to 4 parts, the amount of warm water is increased from 6 parts to 8 parts (the powder-to-water ratio is maintained at 1:2), and the amount of honey is reduced from 12 parts to 6 parts.

[0165] Finished Product Evaluation Sensory evaluation results: Sensory score of 71 points. The gastrodia flavor is slightly strong (due to the increased amount of gastrodia powder and the reduced amount of honey, the flavor-removing effect is weakened). The color is uniform, the texture is smooth, and the shape is good.

[0166] Physicochemical test results: Compliant with GB / T 19855-2023, low sugar and low fat.

[0167] Shelf life verification data: Total bacterial count <10 4 CFU / g, coliform bacteria <3CFU / g, qualified.

[0168] Example 3 (Filling Variation Example) Pastry: 76 parts invert sugar syrup, 20 parts peanut oil, 2 parts alkaline water, 6 parts 35℃ warm water, 8 parts osmanthus sauce, 12 parts honey, 60 parts low-gluten flour, 55 parts high-gluten flour, 3 parts dried gastrodia elata powder, 8 parts cooked cake flour, and 1 part dried tangerine peel powder.

[0169] Filling: 5 parts of fermented freeze-dried Gastrodia elata powder, 75 parts of instant oatmeal, 65 parts of isomaltooligosaccharide syrup, 30 parts of xylitol, 20 parts of cooked rice flour, 90 parts of pitted red dates, 30 parts of low-sugar red date jam, 16 parts of salad oil, 1.6 parts of sodium alginate, 1.5 parts of food-grade vitamin C, and 0.2 parts of baking soda.

[0170] The difference between Example 3 and Example 1 is that the amount of Gastrodia elata fermented freeze-dried powder in the filling was increased from 3 parts to 5 parts, and the amount of instant oatmeal was reduced from 80 parts to 75 parts.

[0171] Finished Product Evaluation Sensory evaluation results: Sensory score 77.2 points, uniform color, harmonious aroma, smooth texture, and good formability. The aroma of Gastrodia elata is slightly enhanced by fermentation, but it is still within an acceptable range.

[0172] Physicochemical test results: Compliant with GB / T 19855-2023, low sugar and low fat.

[0173] Shelf life verification data: Total bacterial count <10 4The following conditions are met: CFU / g, coliform bacteria <10 CFU / g, mold 122 CFU / g (<150 CFU / g), yeast 65 CFU / g.

[0174] The above describes the preferred embodiments of the present invention, illustrating and describing the basic principles, main features, and advantages of the invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as defined by the appended claims and their equivalents.

Claims

1. A type of Gastrodia elata-flavored Cantonese-style mooncake, consisting of a crust and a filling, characterized in that, The gastrodia elata pretreatment materials in the pastry and filling are prepared using different deodorization and efficacy preservation processes to achieve textural compatibility and flavor harmony between the pastry and filling. The crust comprises the following ingredients in parts by weight: 70-80 parts invert sugar syrup, 18-22 parts vegetable oil, 1.5-2.5 parts lye water, 2-5 parts dried gastrodia elata powder, 110-120 parts flour mixture, 15-25 parts natural deodorizing agent, and 5-10 parts water; The filling comprises the following ingredients in parts by weight: 2-6 parts of Gastrodia elata fermented freeze-dried powder, 70-90 parts of cereal filler, 90-100 parts of low-sugar sweetener, 14-18 parts of oil, 1-2 parts of thickener and stabilizer, 1-2 parts of antioxidant, 0.1-0.3 parts of acid-base regulator, and 100-120 parts of natural dried fruit excipients; The gastrodia elata dried powder is gastrodia elata dried powder that has undergone graded steaming combined with variable temperature drying; the gastrodia elata fermented freeze-dried powder is gastrodia elata freeze-dried powder that has undergone fermentation with Lactobacillus acidophilus combined with vacuum freeze-drying.

2. The Gastrodia elata-flavored Cantonese-style mooncake according to claim 1, characterized in that, The crust comprises the following ingredients in parts by weight: 76 parts invert sugar syrup, 20 parts peanut oil, 2 parts lye water, 3 parts dried gastrodia elata powder, 60 parts low-gluten flour, 55 parts high-gluten flour, 8 parts osmanthus sauce, 12 parts honey, 1 part dried tangerine peel powder, 6 parts 35℃ warm water, and 8 parts cooked cake flour. The filling comprises the following ingredients in parts by weight: 3 parts of Gastrodia elata fermented freeze-dried powder, 80 parts of instant oatmeal, 65 parts of isomaltooligosaccharide syrup, 30 parts of xylitol, 20 parts of cooked rice flour, 90 parts of pitted red dates, 30 parts of low-sugar red date jam, 16 parts of salad oil, 1.6 parts of sodium alginate, 1.5 parts of food-grade vitamin C, and 0.2 parts of baking soda.

3. The Gastrodia elata-flavored Cantonese-style mooncake according to claim 2, characterized in that, The mass ratio of low-gluten flour to high-gluten flour is 1.0:1 to 1.2:1; The mass ratio of the osmanthus sauce, honey, and dried tangerine peel powder is 6:10:1 to 10:14:1; The mass ratio of the dried Gastrodia elata powder to 35°C warm water is 1:1.5 to 1:2.5, and the rehydration and standing time is 10-15 minutes. The mass ratio of the instant oatmeal to pitted red dates is 0.8:1 to 1.0:1; The mass ratio of the isomaltooligosaccharide solution to xylitol is 2.0:1 to 2.5:

1.

4. A preparation process for Gastrodia elata-flavored Cantonese-style mooncakes, characterized in that, The Gastrodia elata-flavored Cantonese-style mooncake according to any one of claims 1-3, wherein the preparation process includes the following steps: (1) Pretreatment of Gastrodia elata: Prepare dried Gastrodia elata powder for pastry skin and freeze-dried fermented Gastrodia elata powder for filling separately; (2) Preparation of dough: After softening the dried Gastrodia elata powder with warm water, mix it with emulsion and flour-based ingredients and knead it into dough. After resting and proofing, it is ready for use. (3) Filling preparation: After rehydrating the fermented freeze-dried powder of Gastrodia elata with warm water and adding antioxidants and acid-base regulators, mix it with cereal fillers, natural dried fruit auxiliary materials, low sugar sweeteners, oils and thickeners, adjust the texture and refrigerate for later use. (4) Wrapping and shaping: Divide the risen dough into portions, roll them out, wrap the filling according to the dough-to-filling ratio, and then press them into shape using a mold; (5) Segmented low-temperature baking: A two-stage variable temperature baking method is adopted, which first shapes and then matures. The temperature of the shaping stage is 135-145℃ and the time is 5-10min, while the temperature of the maturation stage is 130-140℃ and the time is 15-25min. (6) Cooling and oil return: After baking, cool to a center temperature of 50-70℃, seal and return the oil before packaging.

5. The preparation process of Gastrodia elata Cantonese-style mooncake according to claim 4, characterized in that, The pretreatment of Gastrodia elata in step (1) includes: Preparation of dried Gastrodia elata powder for cake crust: Wash and peel fresh Gastrodia elata, steam it thoroughly according to weight grade, let it cool, dry it with hot air at 50-60℃ to a semi-dry state, then seal it for sweating for 10-15 hours, and finally dry it at a low temperature of 30-40℃ to a moisture content of 7-10%. After pulverizing and sieving, store it in a sealed and light-proof container. Preparation of Gastrodia elata fermented freeze-dried powder for filling: Wash and peel fresh Gastrodia elata, slice it, add an equal weight of water to homogenize it, sterilize it at 121 degrees Celsius for 15 minutes, inoculate it with 1.5-3% of its weight of Lactobacillus acidophilus fermentation broth, seal and ferment at 28-32℃ for 2-4 days, pre-freeze the fermented slurry at -25℃ to -15℃ for 20-28 hours, freeze-dry it under vacuum for 40-56 hours, pulverize and sieve it, and then seal and store it in the dark.

6. The preparation process of Gastrodia elata-flavored Cantonese-style mooncake according to claim 5, characterized in that, The graded steaming process is as follows: premium grade Gastrodia elata (>250g) steamed for 30-40 minutes, grade 1 Gastrodia elata (200-250g) steamed for 25-35 minutes, grade 2 Gastrodia elata (150-200g) steamed for 15-25 minutes, and grade 3 Gastrodia elata (100-150g) steamed for 10-20 minutes. The hot air drying process involves drying at 55℃ for 45-50 hours until the product is 40-50% dry; the sealed sweating process takes 12 hours; and the low-temperature drying process takes 35℃ until the product hardens completely. The slices are 3-5 mm thick, the Lactobacillus acidophilus fermentation broth concentration is 0.3 g / 100 mL (10 billion CFU / g of bacterial powder), the fermentation temperature is 30℃ and the time is 3 days, the pre-freezing temperature is -20℃ and the time is 24 h, the vacuum freeze-drying time is 48 h, and the dried Gastrodia elata powder for the crust and the freeze-dried Gastrodia elata fermentation powder for the filling are pulverized separately and then passed through a 100-mesh sieve.

7. The preparation process of Gastrodia elata Cantonese-style mooncake according to claim 4, characterized in that, The preparation of the pastry in step (2) includes: Gastrodia elata powder rehydration: Add dried Gastrodia elata powder to warm water at 30-40℃ at a powder-to-water mass ratio of 1:1.5 to 1:2.5, stir until a uniform paste is formed, and let stand for 10-15 minutes. Flour pretreatment: Mix low-gluten flour, high-gluten flour, and cooked cake flour evenly and sift them; Liquid emulsification: Stir the invert sugar syrup, vegetable oil, lye water, osmanthus sauce, and honey in one direction until completely emulsified; Mixing and kneading: Add gastrodia elata paste and dried tangerine peel powder to the emulsion and stir well. Then add the sifted mixed powder and knead until the dough comes together and there is no dry powder. Do not knead the dough at all. Dough relaxation: Seal and relax at 20-30℃ for 1.5-2.5 hours.

8. The preparation process of Gastrodia elata Cantonese-style mooncake according to claim 7, characterized in that, The gastrodia elata dried powder consists of 3 parts, warm water consists of 6 parts, the powder-to-water ratio is 1:2, and the standing time is 12 minutes. The pressing and mixing time is 1 minute. If the dough is too dry, add 1-2 portions of 35℃ warm water. If it is too sticky, add cooked cake flour. The relaxation temperature was 25°C and the time was 2 hours.

9. The preparation process of Gastrodia elata Cantonese-style mooncake according to claim 4, characterized in that, The preparation of the filling in step (3) includes: Gastrodia elata fermented freeze-dried powder is rehydrated with warm water at a ratio of 1:2.5 to 1:3.5, and antioxidants and pH adjusters are added and stirred well. Natural dried fruit auxiliary materials are steamed and then crushed together with grain fillers. All filling main ingredients are mixed and stirred well, and cooked cake flour is added to adjust the filling until it forms a ball and is not sticky. It is then refrigerated for later use. The packaging process in step (4) includes: Divide the proofed dough into equal small portions, roll them into round wrappers 2-3mm thick, thicker in the middle and thinner at the edges, wrap the wrappers and filling together in a dough-to-filling ratio of 1.5:3 to 2.5:3, roll them into balls, and press them into shape using a mold.

10. The preparation process of Gastrodia elata Cantonese-style mooncake according to claim 4, characterized in that, The segmented low-temperature baking in step (5) is as follows: Shaping and baking: After preheating the oven, place the mooncake dough in and bake at 140℃ for 7 minutes to allow the crust to solidify quickly; Baking: Adjust the temperature to 135℃ and continue baking for 20 minutes, until the mooncake surface is golden brown, the color is even, and there are no burnt edges; In step (6), the cooling oil return is as follows: After baking, cool to room temperature for 30 minutes until the center temperature reaches about 60°C. After sealing, allow the dough to re-oil at room temperature until the crust is soft, moist, and not sticky. You can choose to use deoxidizer packaging to extend the shelf life.