CN104663833A - Potato mooncake and preparation method thereof - Google Patents
Potato mooncake and preparation method thereof Download PDFInfo
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- CN104663833A CN104663833A CN201510102693.XA CN201510102693A CN104663833A CN 104663833 A CN104663833 A CN 104663833A CN 201510102693 A CN201510102693 A CN 201510102693A CN 104663833 A CN104663833 A CN 104663833A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a potato mooncake. A cake crust comprises the following components in parts by weight: 50-75 parts of flour, 25-50 parts of potato granules, 50-80 parts of high fructose corn syrup, 10-40 parts of plant oil, 0.1-1 parts of monoglyceride, 0.1-0.3 part of sodium carbonate, and 5-8 parts of water; a stuffing comprises the following components in parts by weight: 100 parts of potato granules, white granulated sugar, melon seed kernels, peanut kernels, sesame, walnut kernels, pinenut kernels, plant oil, rose wine, water and the like. The potato mooncake has the advantages that the stuffing and the cake crust use the potato granules as the main raw materials, so the fatty content of the potato mooncake is reduced, the difficulty in industrial processing is decreased, and the industrial processing efficiency is improved; the mechanical operation is convenient, the qualitative and quantitative standard processing is realized, and the potato mooncake is suitable for industrial production of large, medium and small cake processing enterprises.
Description
Technical field
The present invention relates to food processing field.More particularly, the present invention relates to a kind of potato moon cake and preparation method thereof.
Background technology
Potato full-powder is fine particulate and the sheet-like food raw material of cleaning peeling aft-loaded airfoil one-tenth with fresh potato, it maintains the original nutritional labeling of potato and local flavor.There is purposes extremely widely.Containing abundant protein and starch in potato full-powder, vitamin etc., can urge digestion, alleviate stomach pain.The dietary fiber that contains in potato full-powder promotes enterogastric peristalsis, helps body excrete wastes, metabolic toxicities, can the generation of Constipation.
Since the nineties, progressively define the emerging market of a potato product in Asia.1993 Japan of being only East Asia Region, Korea S, Hong Kong, Taiwan is the chips of 1,100,000,000 dollars and chrips from imported from America just.Along with American fast food wheat is when continuous expansion that is old, chain store of KFC, take potato full-powder as the American-European food such as the mashed potatoes of primary raw material, Hash Browns, the potato row fashionable whole world for the moment, define stabilizing the market of multi-million dollar, take potato full-powder as all kinds of snack foods of primary raw material, as: the potato foods such as product gram potato chips, the hollow French fries of Ka Dina, first-class good potato chips are also in fashion national supermarket and travel food market.The consumption market of Potato ring rot bacteria food is the trend of rapid sustainable development.But meeting in the food of Chinese tradition eating habit, freshly use potato full-powder less, is expand potato ratio shared in mass food and drink at home, expect to develop meet Chinese eating habit be easy to industrial potato fast food.
Summary of the invention
For the problems referred to above, an object of the present invention is to develop a kind of potato moon cake, it adopts potato full-powder, flour to be primary raw material, and glossy crisp, the fillings of epidermis is drawn materials various, the comfortable mouth of taste, aromatic oiliness, is particularly suitable for happy festival time present, leisure refreshment and general population and eats.Meanwhile, also select potato full-powder as major ingredient in fillings, not only reduce the heat of potato moon cake, reduce the difficulty of its industrial processes simultaneously, improve industrial processes efficiency.
Potato moon cake of the present invention, it is made up of musculus cutaneus and fillings, wherein said musculus cutaneus is made up of following raw material: flour 50-75 weight portion, potato full-powder 25-50 weight portion, HFCS 50-80 weight portion, vegetable oil 10-40 weight portion, monoglyceride 0.1-1 weight portion, sodium acid carbonate 0.1-0.3 weight portion and water 5-8 weight portion; Wherein said HFCS is such as the HFCS of 71%: add in moon cake and can provide soft sweet taste; Described vegetable oil can make moon cake glossy good to eat, improves shortening property, slows down bringing back to life of starchy material, improves palatability; Described monoglyceride, as emulsifying agent, can be that grease and water form good emulsion, reduces starch and brings back to life, and improves retentiveness and the flexibility of moon cake; Described sodium acid carbonate is acidity regulator, can in and acid flavor component separately, improve mouthfeel.Compared with flour, because potato full-powder contains a certain amount of dietary fiber, the energy value of moon cake can be reduced with Substitute For Partial flour; And potato full-powder does not have gluten protein, can not gluten structure be formed, after mixing with appropriate vegetable oil and monoglyceride, sodium acid carbonate, the shortening property of dough and softness can be improved, improve the mouthfeel of moon cake wrapper; The feature of the easy gelatinization of potato full-powder, after a moon biscuit is made, can carry out baking shortening with lower stoving temperature, the shorter time of curing.
Described fillings comprises following raw material: potato full-powder 100 weight portion, white granulated sugar 5-10 weight portion, shelled melon seed 1-5 weight portion, shelled peanut 1-5 weight portion, sesame 1-3 weight portion, walnut kernel 1-3 weight portion, pinenut 0.5-1 weight portion, vegetable oil 5-15 weight portion, cider 3-10 weight portion and water 15-25 weight portion.In described fillings, use potato full-powder as major ingredient, not only can improve the viscosity of fillings, fillings can be bonded with cake skin better, reduce the difficulty of its industrial processes, the situation that the moon cake of production there will not be skin filling to be separated.Meanwhile, improve the content of potato in moon cake, thereby increase the content of dietary fiber in moon cake, make it be easier to digest and assimilate, thus expand its applicable crowd.
Preferably, described musculus cutaneus is made up of following raw material: flour 60-70 weight portion, potato full-powder 20-30 weight portion, HFCS 60-70 weight portion, vegetable oil 20-30 weight portion, monoglyceride 0.5-1 weight portion, sodium acid carbonate 0.2-0.3 weight portion and water 5-8 weight portion;
Described fillings comprises following raw material: potato full-powder 100 weight portion, white granulated sugar 8-10 weight portion, shelled melon seed 2-4 weight portion, shelled peanut 2-4 weight portion, sesame 2-3 weight portion, walnut kernel 2-3 weight portion, pinenut 0.8-1 weight portion, vegetable oil 0-15 weight portion, cider 5-10 weight portion and water 15-20 weight portion.
Preferably, described fillings also comprises: one or more in raisins, matrimony vine, blueberry powder, diced ham, bacon fourth, preserved egg yellow, fried potato grain, sweetened bean paste, fried dry green pepper section and expanded pea grain.Because the raw material type be added in described fillings is different, the moon cake of different taste can be made.
A further object of the invention is to provide the preparation method of potato moon cake of the present invention, comprises the following steps:
Step one, dough make: take flour 50-75 weight portion and potato full-powder 25-50 weight portion and mix and become mixed powder; Take HFCS 50-80 weight portion, vegetable oil 10-40 weight portion, monoglyceride 0.1-1 weight portion and sodium acid carbonate 0.1-0.3 weight portion add water 5-8 weight portion mixing whipping to carry out emulsification and obtains emulsion; In described mixed powder, add described emulsion carry out stirring and kneading dough, make dough;
Step 2, fillings make: take shelled melon seed 1-5 weight portion, shelled peanut 1-5 weight portion, sesame 1-3 weight portion, walnut kernel 1-3 weight portion and pinenut 0.5-1 weight portion, at 130-180 DEG C of temperature, baking goes out perfume (or spice), crushes roughly; Then add bell potato full powder 100 weight portion, white granulated sugar 5-10 weight portion, vegetable oil 5-15 weight portion, cider 3-10 weight portion and water 15-20 weight portion, the kneading that stirs is agglomerating; Owing to adding potato full-powder, described fillings is very easily agglomerating, is also very easily cut into quantitative size, is convenient to industrial processes.
Step 3, skin processed: by dough divider, roll and make circular cake skin, its thickness is 2-5mm;
Step 4, faric shaping: get quantitative described fillings, described fillings is such as 25-100g, such as, first by fillings block tabletted, is laid on cake skin, cake suitcase is wrapped up in fillings and mediates cake skin, being placed in mould compaction moulding, making biscuit; Wherein the weight ratio of musculus cutaneus and fillings is 1: 1-4; The a little flour of such as spreading in described mould.
Step 5, baking: biscuit prepared by described step 4 is entered baking box baking, baking temperature 150-200 DEG C, time 15-30min; Due to the easy gelatinization of potato full-powder, after a moon biscuit is made, its stoving temperature is lower, the time of curing shortens relatively.Enhance productivity.
Step 6, cooling: after baking terminates, moon cake takes out rapidly and cools, and moon cake temperature is down to less than 25 DEG C.
Preferably, described in described step 3, the weight of circular cake skin is 10-25g.
Preferably, described in described step one, the preparation of emulsion specifically comprises: first vegetable oil 10-40 weight portion and monoglyceride 0.1-1 weight portion mixed dissolution are obtained mixed liquor one; Then sodium acid carbonate 0.1-0.3 weight portion is dissolved with water, add 50-80 weight portion HFCS and obtain mixed liquor two; Finally mixed liquor one and mixed liquor two mixing are placed in mulser, heat up, stir and carry out emulsification; Wherein emulsifying temperature: 65-80 DEG C, emulsification times: 5-10min, mulser rotating speed: 1000-2000rpm.
Preferably, the weight of the described biscuit in described step 4 is 50-200g.
Preferably, also comprise the moon cake after by baking and pack, specifically comprise: moon cake step 6 prepared is cooled to temperature less than 20 DEG C, surface sprinkling 60-70% edible alcohol, carries out gas flush packaging, and packaging gas is nitrogen or carbon dioxide.This operation is intended to the preservation time extending moon cake.
Preferably, described edible alcohol consumption is 0.1-0.5g/ piece.
Preferably, the cooling step in described step 6 carries out in cooling chamber, and the temperature of cooling chamber is lower than 15 DEG C, and cooling chamber is 100,000 grades of toilets.
The present invention at least comprises following beneficial effect: potato moon cake of the present invention adopts potato full-powder, flour is primary raw material, glossy crisp, the fillings of epidermis is drawn materials various, the comfortable mouth of taste, aromatic oiliness, is particularly suitable for happy festival time present, leisure refreshment and general population and eats.Meanwhile, also select potato full-powder as major ingredient in fillings, not only reduce the heat of potato moon cake, reduce the difficulty of its industrial processes simultaneously, improve industrial processes efficiency.Processing method normal science of the present invention, is convenient to adopt mechanized operation, realizes qualitative, quantitative standardization processing, is applicable to large, medium and small cake processing enterprise and carries out suitability for industrialized production.
Part is embodied by explanation below by other advantage of the present invention, target and feature, part also will by research and practice of the present invention by those skilled in the art is understood.
Accompanying drawing explanation
Fig. 1 is the schematic flow sheet of the preparation method of potato moon cake described in one of them embodiment of the present invention.
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
Should be appreciated that used hereinly such as " to have ", other element one or more do not allotted in " comprising " and " comprising " term or the existence of its combination or interpolation.
Embodiment 1
Potato moon cake of the present invention comprises cake skin and fillings, and described cake skin is made up of following component: flour, potato full-powder, HFCS, vegetable oil, monoglyceride, sodium acid carbonate and water; Wherein the formula of each component is as follows: flour 40g, potato full-powder 15g, HFCS 50g, vegetable oil 10g, monoglyceride 0.1g, sodium acid carbonate 0.1g and water 5g;
Described fillings comprises following raw material: potato full-powder, white granulated sugar, shelled melon seed, shelled peanut, sesame, walnut kernel, pinenut, vegetable oil, cider and water.Wherein the formula of each component is as follows:
Potato full-powder 100g, white granulated sugar 5g, shelled melon seed 1-g, shelled peanut 1g, sesame 1g, walnut kernel 1g, pinenut 0.5g, vegetable oil 5g, cider 3g and water 15g.
The preparation method of potato moon cake of the present invention, comprises the following steps:
(1) dough makes: by flour 40g, potato full-powder 15g, mixes in proportion and become mixed powder; HFCS 50g, vegetable oil 10g, monoglyceride 0.1g, sodium acid carbonate 0.1g add water mixing whipping and carry out emulsification.Mixed powder adds emulsion and stirs, kneads dough, and forms dough.
(2) fillings: potato full-powder 100g, white granulated sugar 5g, shelled melon seed 1-g, shelled peanut 1g, sesame 1g, walnut kernel 1g, pinenut 0.5g, vegetable oil 5g, cider 3g and water 15g.At various kernel 130-180 DEG C temperature, baking goes out perfume (or spice), and crush roughly, add potato full-powder, add other auxiliary material, the kneading that stirs is agglomerating.
(3) skin processed: by dough divider, roll system, becomes circular cake skin, and thickness is 2mm.
(4) faric shaping: a little flour of spreading in mould, quantitatively measures fillings, is laid on cake skin, parcel fillings, mediates cake skin, is placed in mould compaction moulding, makes biscuit.Skin filling ratio is 1: 1.Each weight 200g.
(5) baking: biscuit is placed on baking tray and enters baking box baking, baking temperature 200 DEG C, time 30min.
(6) cool: after baking terminates, moon cake takes out rapidly the cooling chamber being placed in health good and cools, and cooling chamber temperature is lower than 15 DEG C, and moon cake temperature is down to less than 25 DEG C.
(7) pack: moon cake is cooled to temperature less than 20 DEG C, and surface sprinkling 60-70% edible alcohol, is placed in small-sized pallet, load barrier packaging bag, carry out gas flush packaging, packaging gas is nitrogen or carbon dioxide.
Embodiment 2
Potato moon cake of the present invention is such as that 200g is each, and wherein cake skin is such as 50g, and fillings is 150g, so described cake skin comprises following component: flour 18g, potato full-powder 18g, HFCS 18g, vegetable oil 4g, monoglyceride 0.2g, sodium acid carbonate 0.2g and water 5g.Loss is had after baking in processing.
Described fillings comprises following raw material: potato full-powder 105g, white granulated sugar 10g, shelled melon seed 3g, shelled peanut 3g, sesame 3g, walnut kernel 2g, pinenut 1g, vegetable oil 8g, cider 5g and water 25g.Loss is had after baking in processing.
The preparation method of potato moon cake of the present invention, comprises the following steps:
(1) dough makes: by flour 18g, potato full-powder 18g, mixes in proportion and become mixed powder; HFCS 18g, vegetable oil 4g, monoglyceride 0.2g, sodium acid carbonate 0.2g add water 5g mixing whipping and carry out emulsification.Mixed powder adds emulsion and stirs, kneads dough, and forms dough.
(2) fillings: potato full-powder 105g, white granulated sugar 10g, shelled melon seed 3g, shelled peanut 3g, sesame 3g, walnut kernel 2g, pinenut 1g, vegetable oil 8g, cider 5g and water 25g.At various kernel 130-180 DEG C temperature, baking goes out perfume (or spice), and crush roughly, add potato full-powder, add other auxiliary material, the kneading that stirs is agglomerating.
(3) skin processed: by dough divider, roll system, becomes circular cake skin, and thickness is 5mm.
(4) faric shaping: a little flour of spreading in mould, quantitatively measures fillings, is laid on cake skin, parcel fillings, mediates cake skin, is placed in mould compaction moulding, makes biscuit.Skin filling ratio is 1: 3.Each weight 200g.
(5) baking: biscuit is placed on baking tray and enters baking box baking, baking temperature 150 DEG C, time 20min.
(6) cool: after baking terminates, moon cake takes out rapidly the cooling chamber being placed in health good and cools, and cooling chamber temperature is lower than 15 DEG C, and moon cake temperature is down to less than 25 DEG C.
(7) pack: moon cake is cooled to temperature less than 20 DEG C, and surface sprinkling 60% edible alcohol, is placed in small-sized pallet, load barrier packaging bag, carry out gas flush packaging, packaging gas is nitrogen or carbon dioxide.
Embodiment 3
Potato moon cake of the present invention comprises cake skin and fillings, and described cake skin is made up of following component: flour, potato full-powder, HFCS, vegetable oil, monoglyceride, sodium acid carbonate and water; Wherein the formula of each component is as follows: flour 95g, potato full-powder 50g, HFCS 80g, vegetable oil 10g, monoglyceride 0.5g, sodium acid carbonate 0.2g and water 8g;
Described fillings comprises following raw material: potato full-powder, white granulated sugar, shelled melon seed, shelled peanut, sesame, walnut kernel, pinenut, vegetable oil, cider and water.Wherein the formula of each component is as follows:
Potato full-powder 100g, white granulated sugar 8g, shelled melon seed 5g, shelled peanut 5g, sesame 5g, walnut kernel 3g, pinenut 0.8g, vegetable oil 5g, cider 3g and water 20g.
As shown in Figure 1, the preparation method of potato moon cake of the present invention, comprises the following steps:
(1) dough makes: by flour 95g, potato full-powder 50g, mixes in proportion and become mixed powder; HFCS 80g, vegetable oil 10g, monoglyceride 0.5g, sodium acid carbonate 0.2g add water 8g mixing whipping and carry out emulsification.Mixed powder adds emulsion and stirs, kneads dough, and forms dough.
(2) fillings makes: potato full-powder 100g, white granulated sugar 8g, shelled melon seed 5g, shelled peanut 5g, sesame 5g, walnut kernel 3g, pinenut 0.8g, vegetable oil 5g, cider 3g and water 20g.At various kernel 180 DEG C of temperature, baking goes out perfume (or spice), and crush roughly, add potato full-powder, add other auxiliary material, the kneading that stirs is agglomerating.
(3) skin processed: by dough divider, roll system, becomes circular cake skin, and thickness is 5mm.
(4) faric shaping: a little flour of spreading in mould, quantitatively measures fillings, is laid on cake skin, parcel fillings, mediates cake skin, is placed in mould compaction moulding, makes biscuit.Skin filling ratio is 1: 2.Each weight 100g.
(5) baking: biscuit is placed on baking tray and enters baking box baking, baking temperature 150 DEG C, time 15min.
(6) cool: after baking terminates, moon cake takes out rapidly the cooling chamber being placed in health good and cools, and cooling chamber temperature is lower than 15 DEG C, and moon cake temperature is down to less than 25 DEG C.
(7) pack: moon cake is cooled to temperature less than 20 DEG C, and surface sprinkling 60% edible alcohol, is placed in small-sized pallet, load barrier packaging bag, carry out gas flush packaging, packaging gas is nitrogen or carbon dioxide.
In order to effect of the present invention is described, inventor provides experiment as follows:
Table 1 potato moon cake main nutrient composition table (in table, numerical value is the content in every 100g product)
| Heat | 1792kJ | Carbohydrate | 65g |
| Protein | 8g | Sodium | 20mg |
| Fat | 16g |
Table 2 common moon cake main nutrient composition table (in table, numerical value is the content in every 100g product)
| Heat | 1866kJ | Carbohydrate | 59.0g |
| Protein | 6.4g | Sodium | 18mg |
| Fat | 21.4g |
Can find out from upper table 1 and table 2, potato moon cake of the present invention is owing to have employed potato full-powder, and the harmony of its nutritional labeling is significantly higher than common moon cake.Its protein content is better, and its fat content obviously reduces, and the crowd of being suitable for will be more extensive.
Although the present invention/working of an invention scheme is open as above, it is not restricted to listed in description and embodiment utilization.It can be applied to various applicable the field of the invention completely.For those skilled in the art, can easily realize other amendment.Therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the legend described.
Claims (10)
1. a potato moon cake, it is made up of musculus cutaneus and fillings, wherein said musculus cutaneus is made up of following raw material: flour 50-75 weight portion, potato full-powder 25-50 weight portion, HFCS 50-80 weight portion, vegetable oil 10-40 weight portion, monoglyceride 0.1-1 weight portion, sodium acid carbonate 0.1-0.3 weight portion and water 5-8 weight portion;
Described fillings comprises following raw material: potato full-powder 100 weight portion, white granulated sugar 5-10 weight portion, shelled melon seed 1-5 weight portion, shelled peanut 1-5 weight portion, sesame 1-3 weight portion, walnut kernel 1-3 weight portion, pinenut 0.5-1 weight portion, vegetable oil 5-15 weight portion, cider 3-10 weight portion and water 15-25 weight portion.
2. potato moon cake as claimed in claim 1, it is characterized in that, described musculus cutaneus is made up of following raw material: flour 60-70 weight portion, potato full-powder 20-30 weight portion, HFCS 60-70 weight portion, vegetable oil 20-30 weight portion, monoglyceride 0.5-1 weight portion, sodium acid carbonate 0.2-0.3 weight portion and water 5-6 weight portion;
Described fillings comprises following raw material: potato full-powder 100 weight portion, white granulated sugar 8-10 weight portion, shelled melon seed 2-4 weight portion, shelled peanut 2-4 weight portion, sesame 2-3 weight portion, walnut kernel 2-3 weight portion, pinenut 0.8-1 weight portion, vegetable oil 0-15 weight portion, cider 5-10 weight portion and water 15-20 weight portion.
3. potato moon cake as claimed in claim 1, it is characterized in that, described fillings also comprises: one or more in raisins, matrimony vine, blueberry powder, diced ham, bacon fourth, preserved egg yellow, fried potato grain, sweetened bean paste, fried dry green pepper section and expanded pea grain.
4. a preparation method for the potato moon cake as described in any one of claim 1-3, is characterized in that comprising the following steps:
Step one, dough make: take flour 50-75 weight portion and potato full-powder 25-50 weight portion and mix and become mixed powder; Take HFCS 50-80 weight portion, vegetable oil 10-40 weight portion, monoglyceride 0.1-1 weight portion and sodium acid carbonate 0.1-0.3 weight portion add water 5-8 weight portion mixing whipping to carry out emulsification and obtains emulsion; In described mixed powder, add described emulsion carry out stirring and kneading dough, make dough;
Step 2, fillings make: take shelled melon seed 1-5 weight portion, shelled peanut 1-5 weight portion, sesame 1-3 weight portion, walnut kernel 1-3 weight portion and pinenut 0.5-1 weight portion, at 130-180 DEG C of temperature, baking goes out perfume (or spice), crushes roughly; Then add bell potato full powder 100 weight portion, white granulated sugar 5-10 weight portion, vegetable oil 5-15 weight portion, cider 3-10 weight portion and water 15-20 weight portion, the kneading that stirs is agglomerating;
Step 3, skin processed: by dough divider, roll and make circular cake skin, its thickness is 2-5mm;
Step 4, faric shaping: to get quantitative described fillings, be laid on cake skin, cake suitcase wrapped up in fillings and mediates cake skin, being placed in mould compaction moulding, making biscuit; Wherein the weight ratio of musculus cutaneus and fillings is 1: 1-4;
Step 5, baking: biscuit prepared by described step 4 is entered baking box baking, baking temperature 150-200 DEG C, time 15-30min;
Step 6, cooling: after baking terminates, moon cake takes out rapidly and cools, and moon cake temperature is down to less than 25 DEG C.
5. the preparation method of potato moon cake as claimed in claim 4, it is characterized in that, described in described step 3, the weight of circular cake skin is 10-25g.
6. the preparation method of potato moon cake as claimed in claim 4, it is characterized in that, the preparation of emulsion described in described step one specifically comprises: first vegetable oil 10-40 weight portion and monoglyceride 0.1-1 weight portion mixed dissolution are obtained mixed liquor one; Then sodium acid carbonate 0.1-0.3 weight portion is dissolved with water, add 50-80 weight portion HFCS and obtain mixed liquor two; Finally mixed liquor one and mixed liquor two mixing are placed in mulser, heat up, stir and carry out emulsification; Wherein emulsifying temperature: 65-80 DEG C, emulsification times: 5-10min, mulser rotating speed: 1000-2000rpm.
7. the preparation method of potato moon cake as claimed in claim 4, it is characterized in that, the weight of the described biscuit in described step 4 is 50-200g.
8. the preparation method of potato moon cake as claimed in claim 4, it is characterized in that, also comprise the moon cake after by baking to pack, specifically comprise: moon cake step 6 prepared is cooled to temperature less than 20 DEG C, surface sprinkling 60-70% edible alcohol, carry out gas flush packaging, packaging gas is nitrogen or carbon dioxide.
9. the preparation method of potato moon cake as claimed in claim 8, it is characterized in that, described edible alcohol consumption is 0.1-0.5g/ piece.
10. the preparation method of potato moon cake as claimed in claim 4, it is characterized in that, the cooling step in described step 6 carries out in cooling chamber, and the temperature of cooling chamber is lower than 15 DEG C, and cooling chamber is 100,000 grades of toilets.
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| CN105230732A (en) * | 2015-10-25 | 2016-01-13 | 贵州省生物技术研究所 | Qian-type potato mooncake and making method thereof |
| CN105341100A (en) * | 2015-11-04 | 2016-02-24 | 巫溪县云硕巫文化创意中心 | Potato pastries and preparation method thereof |
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| CN107821546A (en) * | 2017-12-14 | 2018-03-23 | 大连工业大学 | A kind of potato moon cake and preparation method thereof |
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| CN109588456A (en) * | 2019-01-02 | 2019-04-09 | 山西省农业科学院农产品加工研究所 | A kind of full powder spiced salt taste fillings of quinoa and preparation method thereof |
| CN109601584A (en) * | 2019-01-02 | 2019-04-12 | 山西省农业科学院农产品加工研究所 | A kind of full powder fillings of blank corn and preparation method thereof |
| CN109619142A (en) * | 2019-01-02 | 2019-04-16 | 山西省农业科学院农产品加工研究所 | A kind of whole black bean flour fillings and preparation method thereof |
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| CN111528254A (en) * | 2019-01-18 | 2020-08-14 | 山东恒宝食品集团有限公司 | Making process of potato moon cake |
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