CN104782719A - Method for preparing bergamot fruit mooncake - Google Patents
Method for preparing bergamot fruit mooncake Download PDFInfo
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- CN104782719A CN104782719A CN201510244319.3A CN201510244319A CN104782719A CN 104782719 A CN104782719 A CN 104782719A CN 201510244319 A CN201510244319 A CN 201510244319A CN 104782719 A CN104782719 A CN 104782719A
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- bergamot fruit
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- 238000000034 method Methods 0.000 title claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims abstract description 9
- 239000006188 syrup Substances 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 8
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- 238000002156 mixing Methods 0.000 claims abstract description 5
- 230000008569 process Effects 0.000 claims abstract description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 32
- 240000004307 Citrus medica Species 0.000 claims description 19
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- 235000002555 Citrus medica var sarcodactylis Nutrition 0.000 claims description 19
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- 238000007796 conventional method Methods 0.000 claims description 10
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- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 6
- 239000002131 composite material Substances 0.000 claims description 6
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- 239000000312 peanut oil Substances 0.000 claims description 6
- 238000005453 pelletization Methods 0.000 claims description 6
- 235000017281 sodium acetate Nutrition 0.000 claims description 6
- 239000001632 sodium acetate Substances 0.000 claims description 6
- 239000002562 thickening agent Substances 0.000 claims description 6
- 238000005253 cladding Methods 0.000 claims description 4
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- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N benzo-alpha-pyrone Natural products C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 2
- 235000001671 coumarin Nutrition 0.000 description 2
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- 238000011049 filling Methods 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
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- 239000000463 material Substances 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
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- 230000035622 drinking Effects 0.000 description 1
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- 238000009499 grossing Methods 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000007365 immunoregulation Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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Classifications
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a method for preparing a bergamot fruit mooncake. The method comprises the following steps: based on the fact that traditional high-sugar lotus paste stuffing is replaced with low-sugar lotus paste, adding a certain amount of pickled bergamot fruit jam/bergamot fruit particles when the stuffing is removed from a pan; stirring, mixing evenly and cooling to prepare bergamot fruit stuffing; wrapping the stuffing with a syrup wrapper, forming, roasting, cooling and packing to prepare the bergamot fruit mooncake. The method is improvement on the basis of a traditional stuffing processing technology. The preparation method has the characteristics of mature process, simple equipment, easy production and safe operation; the bergamot fruit mooncake prepared by the method has the characteristics of natural color and luster, unique flavor, abundant nutrient, low sugar and low heat, and is healthy and hygienical. The preserved fruit of the bergamot fruit is innovatively applied to a traditional baked food, so that the novel characteristic baked food ingredient is provided; the comprehensive utilization way of resources of characteristic fructus citri sarcodactylis in Guangdong province can be expanded; the health mooncake variety is enriched; and the method has a wide market prospect.
Description
Technical field
The present invention relates to a kind of preparation method of guang-type moon cake, be specifically related to a kind of preparation method of bergamot fruit moon cake, belong to food processing field.
Background technology
Buddha's hand (Citri Sarcodactylis Fructus) is Rutaceae citrus plant, mainly originate in the Guangdong of China, Guangxi, Sichuan, zhejiang and other places, wherein, bergamot fruit is rich in multiple nutrients material, and main component comprises the several physiological active substances such as volatile oil, flavonoids, Coumarins, polysaccharide, amino acid and inorganic salts.Bergamot fruit property of medicine temperature, taste are pungent, bitter, sour, warm, have effect of liver-smoothing, qi-regulating and stomach and alleviating pain, are used for the treatment of that stagnation of QI due to depression of the liver, distending pain in the chest and hypochondrium, gastral cavilty ruffian are full, the few vomiting of food.Pharmacological evaluation shows, it has immunoregulation effect, antioxidation, to effects such as Cardiovascular System, anticancer antitumor, anti-inflammatory and antalgics.Bergamot fruit is nutritious, has important regulative to human body, lists the integration of drinking and medicinal herbs list that health ministry is announced in.
Guang-type moon cake select materials pure, the young cunning of delicate fragrance, the thin filling of skin are beautiful, deeply like by consumers in general, but in traditional guang-type moon cake, sugared content is higher, heat is also high, and along with people improve gradually to the consciousness of healthy diet, the requirement of people to food increases.
Summary of the invention
The object of this invention is to provide a kind of unique flavor, nutrient health, moon cake that mouthfeel is good.
A preparation method for bergamot fruit moon cake, is characterized in that comprising the steps:
1) Buddha's hand jam/fruit grain is made
Be raw material with bergamot fruit, be beaten into mud/pelletizing and make Buddha's hand jam/fruit grain;
2) cake skin and fillings is made
Bergamot fruit moon cake cake leather is done: flour, moon-cake syrup, peanut oil, Jian Shui, dehydro sodium acetate conventional method are made into moon cake wrapper, count by weight ratio, flour: moon-cake syrup: peanut oil: Jian Shui: dehydro sodium acetate=100:72:23:1.44:0.96;
Bergamot fruit moon cake makes:
Conventional method is adopted to make traditional fillings low sugar lotus-seed paste, composite cake thickener, Buddha's hand jam is added before traditional fillings is off the pot, again through stirring, mixing, bergamot fruit fillings is made into after cooling, count by weight ratio, low sugar lotus-seed paste: Buddha's hand jam: composite cake thickener=54:5.4:1.9; Or
Adopt conventional method to be made into traditional fillings low sugar lotus-seed paste, before traditional fillings is off the pot, adds bergamot fruit grain, then through stirring, mixing, be made into bergamot fruit fillings after cooling, count by weight ratio, low sugar lotus-seed paste: bergamot fruit grain=10:1;
3) moon cake is made
By step 2) the cake skin for preparing and fillings through faric, shaping, balance, bake, cool, packaging process is made into bergamot fruit moon cake.
Step described above (1) through cleaning, stripping and slicing, pin hole process, blanching, bergamot fruit is first gone out that enzyme, pulp harden, ooze sugar, ultrasonic assistant is pickled, after drying process, then is beaten into mud/pelletizing and makes Buddha's hand jam/fruit grain.
In step described above (3), cladding: fillings=(20% ~ 30%): (70% ~ 80%).
In step described above (3), temperature of getting angry when baking is 200 ~ 220 DEG C, and fire in a stove before fuel is added temperature is 170 ~ 180 DEG C, and the time of baking is 25 ~ 35min.
The present invention has the following advantages compared to existing technology: (1) this product is of high nutritive value, containing various nutrients, as protein, fat, cellulose, polysaccharide, vitamin, mineral matter element.(2) this product special flavour is unique, and natural in color, bergamot fruit aromatic flavour, the sweet acid of taste is moderate, avoids the shortcoming that traditional guang-type moon cake is greasy, easily stagnant.(3) this product is containing various active composition, and as volatile oil, flavonoids, Coumarins, polysaccharide, amino acid and inorganic salts etc., nutrient health, is conducive to angiocardiopathy preventing, very useful to hypertension, diabetic.(4) adopt low sugar formula, replace traditional height sugar lotus-seed paste fillings with low sugar lotus-seed paste, reduce product total sugar content and calorie value.(5) first make Buddha's hand jam/bergamot fruit grain, then add in fillings, effectively overcome bergamot fruit maturation and Production of Moon Cake seasonal variation.(6) before traditional fillings is off the pot, add Buddha's hand jam/bergamot fruit grain, the high temperature action time is short, effectively reduces the loss of bergamot fruit Middle nutrition composition, natural colouring matter and active component.(7) bergamot fruit fillings manufacturing process improves on traditional fillings basis, has the feature of the simple and handling safety of technical maturity, use equipment, adapt to the trend of modern food enterprise prodution and development.
Detailed description of the invention
Below in conjunction with embodiment, operating procedure of the present invention is described further, but the present invention is not limited to following examples:
Low sugar lotus-seed paste used is according to ZL 200910192002.4 self manufacture.Composite cake thickener used is special for avenging skin cake, is purchased from Guangdong Guangyi Science & Technology Industry Co., Ltd..
Embodiment one:
Making Buddha's hand jam/fruit grain: the bergamot fruit adopting Guangdong Zhancui Food Co., Ltd. to pickle, making Buddha's hand jam/fruit grain through being beaten into mud/pelletizing.
Cake leather is done: flour 10kg, moon-cake syrup 7.2kg, peanut oil 2.3kg, a conduit made of long bamboo water 144ml, dehydro sodium acetate 9.6g, be made into moon cake wrapper by conventional method.
Fillings makes: by low sugar lotus-seed paste 54kg, be made into traditional fillings by conventional method, add composite cake thickener 1.9kg, Buddha's hand sauce 5.4kg before off the pot, then is made into fillings after stirring, mix, cooling.
Moon cake makes: the manufacture craft of bergamot fruit moon cake adopts Cantonese syrup skin moon cake production technology, by the cake skin got ready and fillings by cladding: fillings=(20% ~ 30%): (70% ~ 80%) is faric, then through shaping, balance, bake, cool, packaging process is made into bergamot fruit moon cake.
Embodiment two:
Making Buddha's hand jam/fruit grain: the bergamot fruit adopting Guangdong Zhancui Food Co., Ltd. to pickle, making Buddha's hand jam/fruit grain through being beaten into mud/pelletizing.
Cake leather is done: flour 10kg, moon-cake syrup 7.2kg, peanut oil 2.3kg, a conduit made of long bamboo water 144ml, dehydro sodium acetate 9.6g, be made into moon cake wrapper by conventional method.
Fillings makes: low sugar lotus-seed paste 54kg conventional method is made into traditional fillings, adds bergamot fruit grain 5.4kg time off the pot, then is made into cake filling after stirring, mix, cooling.
Moon cake makes: the manufacture craft of bergamot fruit moon cake adopts Cantonese syrup skin moon cake production technology, by the cake skin got ready and fillings by cladding: fillings=(20% ~ 30%): (70% ~ 80%) is faric, then through shaping, balance, bake, cool, packaging process is made into bergamot fruit moon cake.
Claims (4)
1. a preparation method for bergamot fruit moon cake, is characterized in that comprising the steps:
1) Buddha's hand jam/fruit grain is made
Be raw material with bergamot fruit, be beaten into mud/pelletizing and make Buddha's hand jam/fruit grain;
2) cake skin and fillings is made
Bergamot fruit moon cake cake leather is done: flour, moon-cake syrup, peanut oil, Jian Shui, dehydro sodium acetate conventional method are made into moon cake wrapper, count by weight ratio, flour: moon-cake syrup: peanut oil: Jian Shui: dehydro sodium acetate=100:72:23:1.44:0.96;
Bergamot fruit moon cake makes:
Conventional method is adopted to make traditional fillings low sugar lotus-seed paste, composite cake thickener, Buddha's hand jam is added before traditional fillings is off the pot, again through stirring, mixing, bergamot fruit fillings is made into after cooling, count by weight ratio, low sugar lotus-seed paste: Buddha's hand jam: composite cake thickener=54:5.4:1.9; Or
Adopt conventional method to be made into traditional fillings low sugar lotus-seed paste, before traditional fillings is off the pot, adds bergamot fruit grain, then through stirring, mixing, be made into bergamot fruit fillings after cooling, count by weight ratio, low sugar lotus-seed paste: bergamot fruit grain=10:1;
3) moon cake is made
By step 2) the cake skin for preparing and fillings through faric, shaping, balance, bake, cool, packaging process is made into bergamot fruit moon cake.
2. the preparation method of a kind of bergamot fruit moon cake as claimed in claim 1, it is characterized in that: make Buddha's hand jam/fruit grain, through cleaning, stripping and slicing, pin hole process, blanching, bergamot fruit is first gone out that enzyme, pulp harden, ooze sugar, ultrasonic assistant is pickled, after drying process, then be beaten into mud/pelletizing and make Buddha's hand jam/fruit grain.
3. the preparation method of a kind of bergamot fruit moon cake according to claim 1, is characterized in that: in described step (3), cladding: fillings=(20% ~ 30%): (70% ~ 80%).
4. the preparation method of a kind of bergamot fruit moon cake according to claim 1, it is characterized in that: in described step (3), temperature of getting angry when baking is 200 ~ 220 DEG C, and fire in a stove before fuel is added temperature is 170 ~ 180 DEG C, and the time of baking is 25 ~ 35min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510244319.3A CN104782719A (en) | 2015-05-13 | 2015-05-13 | Method for preparing bergamot fruit mooncake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510244319.3A CN104782719A (en) | 2015-05-13 | 2015-05-13 | Method for preparing bergamot fruit mooncake |
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| Publication Number | Publication Date |
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| CN104782719A true CN104782719A (en) | 2015-07-22 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201510244319.3A Pending CN104782719A (en) | 2015-05-13 | 2015-05-13 | Method for preparing bergamot fruit mooncake |
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| Country | Link |
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| CN (1) | CN104782719A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105165988A (en) * | 2015-10-20 | 2015-12-23 | 咀香园健康食品（中山）有限公司 | Normal-temperature snowy mooncake and manufacturing method thereof |
| CN105248550A (en) * | 2015-11-02 | 2016-01-20 | 咀香园健康食品（中山）有限公司 | Crispy finger citron and making method thereof |
| CN107372738A (en) * | 2017-09-12 | 2017-11-24 | 盘锦泰成创新科技研究院有限公司 | A kind of low oily fluffy health-care moon cake of high-quality alkali and preparation method thereof |
| CN108770909A (en) * | 2018-06-25 | 2018-11-09 | 东莞市华美食品有限公司 | A kind of shark's fin abalone moon-cake and preparation method thereof |
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Cited By (4)
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| CN107372738A (en) * | 2017-09-12 | 2017-11-24 | 盘锦泰成创新科技研究院有限公司 | A kind of low oily fluffy health-care moon cake of high-quality alkali and preparation method thereof |
| CN108770909A (en) * | 2018-06-25 | 2018-11-09 | 东莞市华美食品有限公司 | A kind of shark's fin abalone moon-cake and preparation method thereof |
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Application publication date: 20150722 |