CN101810207A - Barley moon cake and preparation method thereof - Google Patents
Barley moon cake and preparation method thereof Download PDFInfo
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- CN101810207A CN101810207A CN 201010148052 CN201010148052A CN101810207A CN 101810207 A CN101810207 A CN 101810207A CN 201010148052 CN201010148052 CN 201010148052 CN 201010148052 A CN201010148052 A CN 201010148052A CN 101810207 A CN101810207 A CN 101810207A
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Abstract
The invention provides a barley moon cake and a preparation method thereof. The barley moon cake comprises a cake skin and stuffing, wherein the cake skin is made of barley flour, and the stuffing is made of meat, mushroom or fruit pulp, wherein the formula of the cake skin of the moon cake comprises the following components in unit weight: 10000-15000 of barley flour of which the content is 20%-100%, 6700-10100 of syrup, 1600-2400 of vegetable oil, 20-30 of soda and 50-90 of flour skin modifier.
Description
Technical field
The application relates generally to a kind of moon cake and preparation method thereof, relates in particular to a kind of barley moon cake and preparation method thereof.
Background technology
Moon cake is to use grain dust, oil, sugar or not sugaring such as flour to be modulated into the cake skin, wraps up various filling material, and processing from strand edible in the Mid-autumn Festival is main traditional festival food.Moon cake is not only a kind of rich connotation, appetizing Chinese dessert, one of mark of Chinese diet culture especially.Moon cake kind on the market increased gradually in recent years, as fruit moon cake, fresh flower moon cake, beans moon cake, edible mushroom moon cake, low-sugar mooncake etc.But these moon cakes are primary raw material with the wheat flour all, and processing method much at one.Nutritive value is not high, does not have health care.
Modern food is learned and is advocated that food should be brought into play following four big functions: trophic function, hobby function, physiological function, and cultural function.Nutrition is the basis of food, and hobby property is the demonstration of food, and physiological function is replenishing of food, and cultural function then is the soul of food.
Highland barley, English name hullessbarley claims hull-less barley, highland barley again, only is grown in the Qinghai-Tibet extremely frigid zones of height above sea level 3000-4500 rice, and is historical above 3500 in the plantation of Shangri-la, has deep Tibetan language background." Tibetan medicine will " record: highland barley, sweet, cool and weigh; The able-bodied sun of benefit removes grease in the urine, clearing away heat and eliminating dampeness, and it is cold to dispel the wind, peaceful lung Dingchuan; Control deficiency of yang deficiency of the kidney, grease is too much." detailed outline is picked up any lost article from the road " record: highland barley, during the therapeutic method to keep the adverse qi flowing downward is wide, strong lean power, dehumidifying sweating, antidiarrheal.And modern science confirms: highland barley has high quality and special dietary effect.Highland barley has the long-lived adequate nutrition structure that promotes health, and possesses the nutritional labeling structure of " three high two is low " (high protein, high slim element, homovitamin, low fat, low sugar).The comprehensive nutrition uniqueness has high nutrition and food therapy value, is the good merchantable brand in the cereal crops.In addition, highland barley starch component uniqueness contains the 74-78% amylopectin, contains 16% total effects fiber, 6.75% beta glucan and 18 kinds of amino acid needed by human body, 12 kinds of trace elementses.Wherein, beta glucan has gut purge, regulates blood sugar, reduces cholesterol, improves four effects greatly of immunity; Dietary fiber has the gut purge defaecation, removes the effect of vivotoxin, is the street cleaner of digestion; Amylopectin can play focus to be alleviated and barrier action.
But, highland barley is because of its starch component uniqueness, amylopectin is many, gluten is low, is not suitable for being made into pastry food, and the main eating method of Tibetan people is highland barley to be made into fried flour eat, comprehensive nutrition but form is single, mouthfeel is relatively poor, is difficult to allow other local people accept, and people are seeking always and a kind ofly can be processed into that mouthfeel is good to highland barley, comprehensive nutrition, allow the food of popular acceptance for a long time.
Existing in the market with the highland barley is the highland barley biscuit that primary raw material is made, and makes according to following prescription: highland barley flour, strong refined flour, edible vegetable oil, refined salt, white granulated sugar, leavening agent, plant polyose and other additive.It comprises the steps: picking of raw material, claim to join, mixing, biscuit manufacture machine-shaping, oven dry, sterilization, oil spout, cooling, packing make finished product.But it is simple biscuit but not moon cake, and it is single to prepare burden, and taste is single, and it is not meticulous to do manual work.
Summary of the invention
The invention provides a kind of is the moon cake that primary raw material is made with highland barley, and this moon cake has been filled up the blank of highland barley making fine cake.
The present invention solves above-mentioned purpose by a kind of barley moon cake is provided.This barley moon cake comprises the cake skin and the filling heart, and described cake skin is made by highland barley flour, and described filling pericardium is drawn together the filling material that meat, bacterium or pulp are made.According to a kind of preferred implementation, the prescription of the cake skin of this moon cake is as follows: content is 20% to 100% highland barley flour 10000-15000 Unit Weight, syrup 6700-10100 Unit Weight, vegetable oil 1600-2400 Unit Weight, alkali 20-30 Unit Weight and musculus cutaneus modifying agent 50-90 Unit Weight.
According to a kind of preferred implementation, this moon cake the filling material formula as follows: filling meat weight is 70%; Powdered sugar is 20%-30%; Oil is 8%-12%; Gelatinized flour is 6%-10%; And the addition of food additives is that every kilogram of filling material adds 0.1 gram food additives.
According to a kind of preferred implementation, described filling pork pies are drawn together Yak Meat, matsutake, brawn, butter, cheese, Chinese lute meat, panax ginseng fruit and a brood of bacterium.
According to a kind of preferred implementation, also comprise the honey of 1%-5% in the filling material formula of described barley moon cake.
According to a kind of preferred implementation, described musculus cutaneus modifying agent is a cake oil.
The application also provides a kind of method that is used to make this barley moon cake.The method comprising the steps of: the batching of making the cake skin and the filling heart is carried out preliminary treatment respectively, the batch mixes of making the cake skin is stirred, and make a plurality of musculus cutaneus that are used to encase the filling heart, the filling material of making the filling heart is mixed, and respectively with described a plurality of musculus cutaneus parcels, the dough that parcel is finished is made shape at mould inner pressure, the dough that is shaped is put into baking tray toast, and the dough after the baking is cooled off.
According to a kind of preferred implementation, the batching of making the cake skin is carried out preliminary treatment comprise that adding liquid dispensing earlier stirred 3-5 minute, added highland barley flour then and stirred 5-10 minute.The system skin, close the face time length be in order to improve the gluten of highland barley flour.
According to a kind of preferred implementation, the dough that described parcel is finished comprises respectively: filling heart 50g-60g, and cake skin 20g-30g, and this dough profile rounding, the dough bottom is smooth, is flat cydariform; Close up and do not leak at the end between two parties in the dough bottom, no deadlock contracts, reveals shortcake, collapses tiltedly, runs sugar, leaks filling, does not have large stretch of onal; And has name of an article stamp clearly on the dough.
According to a kind of preferred implementation, described baking comprises with 170 ℃-190 ℃ the fire in a stove before fuel is added and 180 ℃-220 ℃ face fire to be carried out, and is baked to the moon cake face and is pale yellow or sundown.
According to a kind of preferred implementation, at room temperature carry out described cool time, and continue 30 hours-72 hours.
Description of drawings
Fig. 1 illustrates the making flow process according to the barley moon cake of a kind of embodiment.
The specific embodiment
Below by describing the present invention in detail with reference to figure 1.
Fig. 1 illustrates the making flow process according to the barley moon cake of a kind of embodiment.In an embodiment of the present invention, adopting highland barley flour to make the cake skin of moon cake, is that the filling material is made the mooncake filling heart with meat, mushroom, pulp class.Its prescription is as follows:
1. the cake skin is filled a prescription: content is 20% to 100% highland barley flour 10000-15000 Unit Weight, syrup 6700-10100 Unit Weight, vegetable oil 1600-2400 Unit Weight, alkali 20-30 Unit Weight, musculus cutaneus modifying agent (as: cake wet goods) 50-90 Unit Weight commonly used;
According to one embodiment of present invention, cake skin prescription is preferably: content is 20% to 100% highland barley flour: 10000 Unit Weights, syrup 6700 Unit Weights, vegetable oil 1600 Unit Weights, buck 20 Unit Weights, musculus cutaneus modifying agent (as: cake wet goods) 70 Unit Weights commonly used;
2. filling material formula: filling meat: (Yak Meat, matsutake, brawn, butter, cheese, Chinese lute meat, panax ginseng fruit, a brood of bacterium etc.) are 70% of full cake; Powdered sugar 20%-30%; Oil 8%-12%; Gelatinized flour 6%-10%; Honey 1%-5%; Other (flavouring) 5%; The addition of food additives (for example potassium sorbate) is that every kilogram of filling material adds 0.1 gram food additives, and presses the method making of the guang-type moon cake of common general knowledge.
The making step of this barley moon cake is:
A, batching:
A) weigh up raw material by formula rate with the sensibility reciprocal balance of 0.1g.
B) prepare in the ratio of cladding and filling material respectively.
C) earlier the liquid material is mixed stirring 3-5 minute.
B, mixing
A) cladding for preparing is poured in the dough kneading machine, earlier standby to basic evenly back with high-speed stirred 5-7 minute with stirring at low speed.
B) in big basin, mix the filling material for preparing standby.
C, system skin:
A) cladding that gets togather is good by the 40g weighing.
B) make the disc skin that approaches slightly around the thick middle.
D, faric: the filling heart that claims 30g to prepare is wrapped with the musculus cutaneus that makes.
E, shaping: the dough of wrapping is put into mould inner pressure be shaped, put into baking tray.
F, baking: 180 ± 5 ℃ of following bakings are 20 minutes in baking oven.
G, cooling: at room temperature cooled off 48 hours.
In one embodiment, the production cycle of this barley moon cake is pre-treatment 1 day, pack 1 day, cooling 2 days, packing 1 day, adds up to 5 days (the above cycle does not contain the product inspection time).For the processing of highland barley flour, adopt the processing method of common wheat powder to carry out.
Should be appreciated that above-mentioned explanation for time and weight is exemplary, those skilled in the art can carry out various modifications fully and not depart from the scope of the present disclosure and spirit.Explanation for filling heart batching equally also is exemplary, and those skilled in the art can adopt other filling heart fully.
The disclosure provides a kind of moon cake of making take highland barley flour as primary raw material, this highland barley moon cake meets the four big functions that modern food learn to be advocated: i.e. trophic function, the hobby function, physiological function and cultural function have been filled up the blank that highland barley can not made fine cake. Compare with general moon cake, highland barley moon cake of the present disclosure can reach delicious effect, and high quality and special dietary effect also can be provided simultaneously.
Claims (10)
1. a barley moon cake comprises the cake skin and the filling heart, and described cake skin is made by highland barley flour, and described filling pericardium is drawn together the filling material that meat, bacterium or pulp are made.
2. barley moon cake according to claim 1, it is characterized in that the prescription of the cake skin of this moon cake is as follows: content is 20% to 100% highland barley flour 10000-15000 Unit Weight, syrup 6700-10100 Unit Weight, vegetable oil 1600-2400 Unit Weight, alkali 20-30 Unit Weight and musculus cutaneus modifying agent 50-90 Unit Weight.
3. barley moon cake according to claim 2, it is characterized in that the prescription of the cake skin of this moon cake is as follows: content is 20% to 100% highland barley flour 10000 Unit Weights, syrup 6700 Unit Weights, vegetable oil 1600 Unit Weights, alkali 20 Unit Weights and musculus cutaneus modifying agent 70 Unit Weights.
4. according to any the described barley moon cake among the claim 1-3, it is characterized in that the filling material formula of this moon cake is as follows: filling meat weight is 70%; Powdered sugar is 20%-30%; Oil is 8%-12%; Gelatinized flour is 6%-10%; And the addition of food additives is that every kilogram of filling material adds 0.1 gram food additives.
5. barley moon cake according to claim 4 is characterized in that, described filling pork pies are drawn together Yak Meat, matsutake, brawn, butter, cheese, Chinese lute meat, panax ginseng fruit and a brood of bacterium.
6. barley moon cake according to claim 4 is characterized in that, also comprises the honey of 1%-5% in the filling material formula of described barley moon cake.
7. barley moon cake according to claim 3 is characterized in that, described musculus cutaneus modifying agent is a cake oil.
8. method that is used for making as claim 1-5 barley moon cake as described in each, comprise step: the batching of making the cake skin and the filling heart is carried out preliminary treatment respectively, the batch mixes of making the cake skin is stirred, and make a plurality of musculus cutaneus that are used to encase the filling heart, the filling material of making the filling heart is mixed, and respectively with described a plurality of musculus cutaneus parcels, the dough that parcel is finished is made shape at mould inner pressure, the dough that is shaped is put into baking tray to be toasted, face fire with 170 ℃-190 ℃ the fires in a stove before fuel is added and 180 ℃-220 ℃ toasts, and be baked to the moon cake face and be pale yellow or sundown, and the dough after the baking is cooled off.
9. method according to claim 8 is characterized in that, the batching of making the cake skin is carried out preliminary treatment comprise that adding liquid dispensing earlier stirred 3-5 minute, added highland barley flour then and stirred 5-10 minute.
10. method according to claim 8 is characterized in that, the dough that described parcel is finished comprises respectively: filling heart 50g-60g, and cake skin 20g-30g, and this dough profile rounding, the dough bottom is smooth, is flat cydariform; Close up and do not leak at the end between two parties in the dough bottom, no deadlock contracts, reveals shortcake, collapses tiltedly, runs sugar, leaks filling, does not have large stretch of onal; And has name of an article stamp clearly on the dough.
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| CN 201010148052 CN101810207A (en) | 2010-04-16 | 2010-04-16 | Barley moon cake and preparation method thereof |
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| CN 201010148052 CN101810207A (en) | 2010-04-16 | 2010-04-16 | Barley moon cake and preparation method thereof |
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| CN101810207A true CN101810207A (en) | 2010-08-25 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125846A (en) * | 2012-08-01 | 2013-06-05 | 大连工业大学 | Plateau special instant food and preparation method thereof |
| CN103461445A (en) * | 2013-09-23 | 2013-12-25 | 新疆大学 | Chickpea cheese-shaped moon cake and preparation method thereof |
| CN103583632A (en) * | 2013-11-29 | 2014-02-19 | 迪庆香格里拉青稞资源开发有限公司 | Highland barley bread |
| CN107668145A (en) * | 2017-11-23 | 2018-02-09 | 咀香园健康食品（中山）有限公司 | A kind of highland barley joss stick produced in Xizang pig ham mixed nuts concealed moon cake and preparation method thereof |
| CN107811017A (en) * | 2017-11-23 | 2018-03-20 | 咀香园健康食品（中山）有限公司 | A kind of yak meat matsutake folds shortcake and preparation method thereof |
| CN110447682A (en) * | 2019-08-15 | 2019-11-15 | 高志海 | A kind of moon cake wrapper surface compositions and preparation method thereof |
| CN110810463A (en) * | 2019-11-27 | 2020-02-21 | 衡阳市君玲传统食品科技发展有限责任公司 | Highland barley low-sugar crispy mooncake and making method thereof |
| CN111937940A (en) * | 2020-08-18 | 2020-11-17 | 南京农业大学 | Production technology of flavone-rich malt whole-flour mooncake |
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| CN1186617A (en) * | 1997-12-31 | 1998-07-08 | 胡永斌 | Fried and baked food series of highland barley |
| CN101390584A (en) * | 2008-06-26 | 2009-03-25 | 李锦城 | Highland barley series foods, drinks |
| CN101507444A (en) * | 2008-06-02 | 2009-08-19 | 魏琳郎 | Body-building moon cake produced by 111 raw materials |
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| CN1186617A (en) * | 1997-12-31 | 1998-07-08 | 胡永斌 | Fried and baked food series of highland barley |
| CN101507444A (en) * | 2008-06-02 | 2009-08-19 | 魏琳郎 | Body-building moon cake produced by 111 raw materials |
| CN101390584A (en) * | 2008-06-26 | 2009-03-25 | 李锦城 | Highland barley series foods, drinks |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125846A (en) * | 2012-08-01 | 2013-06-05 | 大连工业大学 | Plateau special instant food and preparation method thereof |
| CN103461445A (en) * | 2013-09-23 | 2013-12-25 | 新疆大学 | Chickpea cheese-shaped moon cake and preparation method thereof |
| CN103461445B (en) * | 2013-09-23 | 2014-08-20 | 新疆大学 | Chickpea cheese-shaped moon cake and preparation method thereof |
| CN103583632A (en) * | 2013-11-29 | 2014-02-19 | 迪庆香格里拉青稞资源开发有限公司 | Highland barley bread |
| CN107668145A (en) * | 2017-11-23 | 2018-02-09 | 咀香园健康食品（中山）有限公司 | A kind of highland barley joss stick produced in Xizang pig ham mixed nuts concealed moon cake and preparation method thereof |
| CN107811017A (en) * | 2017-11-23 | 2018-03-20 | 咀香园健康食品（中山）有限公司 | A kind of yak meat matsutake folds shortcake and preparation method thereof |
| CN110447682A (en) * | 2019-08-15 | 2019-11-15 | 高志海 | A kind of moon cake wrapper surface compositions and preparation method thereof |
| CN110810463A (en) * | 2019-11-27 | 2020-02-21 | 衡阳市君玲传统食品科技发展有限责任公司 | Highland barley low-sugar crispy mooncake and making method thereof |
| CN111937940A (en) * | 2020-08-18 | 2020-11-17 | 南京农业大学 | Production technology of flavone-rich malt whole-flour mooncake |
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Application publication date: 20100825 |