CN111134170A - Cured moon cake and preparation method thereof - Google Patents
Cured moon cake and preparation method thereof Download PDFInfo
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- CN111134170A CN111134170A CN202010104830.4A CN202010104830A CN111134170A CN 111134170 A CN111134170 A CN 111134170A CN 202010104830 A CN202010104830 A CN 202010104830A CN 111134170 A CN111134170 A CN 111134170A
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
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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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a cured moon cake and a preparation method thereof, wherein the skin material comprises a starch raw material, lard, vegetable oil, erythritol, water, ammonium bicarbonate and sodium chloride; the stuffing comprises cured meat, herba Dendrobii powder, fructus Momordicae Charantiae extract, inulin, Notoginseng radix powder, and protein solution. The making steps comprise the mixing of the wrapper, the mixing of the stuffing, the stuffing wrapping and pressing and the baking. Compared with the prior art, the cured moon cake prepared by the method is prepared by using various raw materials with low sugar, low fat and rich dietary fiber on the premise of not influencing the quality of the moon cake as much as possible; meanwhile, the moon cake is prepared from a plurality of components which are beneficial to human health according to Chinese pharmacopoeia or modern medical verification, and is suitable for three-high people.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a cured moon cake and a preparation method thereof.
Background
The good festival is the traditional festival of China, the moon cake is delivered and eaten in the middle and autumn, the traditional habit of the festival is the traditional moon cake with fillings of five nuts, edestans, lotus seeds, sweetened bean paste and the like, the variety is single, and along with the development of the times, people select the moon cake, so that the comprehensive balance of nutrition is required, the variety and rich taste are required, and the improvement and innovation of the moon cake manufacture are new subjects for people to make continuous efforts.
The traditional Cantonese moon cakes comprise lotus paste egg yolk moon cakes, five-kernel moon cakes and the like. It has rich taste and pleasant taste; however, the traditional moon cake is very unhealthy in nutrient content, high in sugar and oil and not suitable for people with high blood pressure, high blood sugar and high blood fat and diabetics; for healthy people, high sugar and high oil are also very bad for health, and are easy to cause fatness and health problems in blood vessels.
At present, some types of moon cakes which are called low-sugar moon cakes are sold in the market, most of the moon cakes are made of maltitol instead of white granulated sugar, but other raw materials still cause great fluctuation of blood sugar.
Disclosure of Invention
The invention aims to provide a cured moon cake. The second purpose of the invention is to provide a preparation method of the cured moon cake.
The technical scheme adopted by the invention for solving the technical problem is as follows:
the cured moon cake comprises the following components in parts by mass:
coating:
the stuffing comprises the following raw materials in parts by mass:
the proportion of the wrapper to the stuffing is 1-1.4: 1.
preferably, the starch feedstock comprises: low gluten flour, and at least one of buckwheat flour, tapioca flour, chickpea flour; wherein the low gluten flour accounts for at least 40%.
Preferably, the vegetable oil is olive oil.
Further preferably, the cured meat is cured meat.
Further preferably, the protein solution is chicken protein solution.
A preparation method of the root-flavor cured moon cake comprises the following steps:
s1: weighing and stirring the leather materials in proportion, and standing for later use after stirring;
s2: weighing and mixing the raw materials except the cured meat in the stuffing according to a proportion, stirring for the first time, then adding the cured meat, stirring for the second time, and standing for later use;
s3: and (3) wrapping the stuffing inside by using a wrapper, filling the stuffing into a mold, and finally baking and forming.
Preferably, in the step S1, the stirring speed is 60-120 r/min; the stirring time is 5-8 min.
Preferably, in step S2, the mixture is sieved through a sieve with 60 meshes or finer before the first stirring.
Further preferably, the stirring speed of the first stirring is 80-140r/min, and the stirring time is 6-8 min; the stirring speed of the second stirring is 30-60r/min, and the stirring time is 2-4 min.
Further preferably, in step S3: the baking temperature is 170-190 ℃, and the baking time is 15-20 min.
The GI (glycemic index) value is also called the glycemic index, is an index reflecting the degree of blood sugar rise of human body caused by food, and is the response state of blood sugar production of human body after eating. Eating foods with low GI values is an important part of diabetes management in order to reduce tissue and organ damage from long-term hyperglycemia. Carbohydrates from different sources have different glycemic indices (GI values), and the physical form and processing pattern of food also have a significant effect on the GI value of food and therefore on the post-prandial body blood glucose concentration. According to the technical optimization of the Yunnan ham moon cake and the record in 2015.09 of food research and development, the flour used in the skin material of the moon cake is wheat flour which requires high flour fineness, white pink and low bran content, and is usually good for special flour and refined flour, the higher the precision of the wheat flour is, the better the quality is, but the higher the precision is, the higher the pure starch content is, the higher the GI value is, and the moon cake is not suitable for people with three highs to eat. Therefore, the starch material is mixed with low-gluten flour and other low-GI carbohydrate powder, including buckwheat flour, tapioca flour and chickpea flour; all belong to raw materials with low GI value.
The wrapper in the moon cake can be crisp only by using the lard oil, but the lard oil has high saturation degree and has bad health influence on human blood vessels. Therefore, in order to reduce the using amount of lard, vegetable oil and fat with low saturation and less influence on blood vessels are mixed in the oil and fat used by the cladding. The vegetable oil is preferably olive oil.
Erythritol is a sweetener, the sweetness of which is about 60-70% of white granulated sugar, and meanwhile, erythritol is very heat-resistant and pH-resistant. The boiling point is 329-. Meanwhile, the calorific value of the erythritol is low and is about one tenth of that of the sucrose; dissolving in water; is not degraded by enzyme, can only be discharged from blood to urine through kidney (easy to be absorbed by small intestine), and is not involved in sugar metabolism and blood sugar change, so it is suitable for diabetic patients. No fermentation in colon, no gastrointestinal discomfort, and no dental caries. The common sweeteners such as aspartame and xylitol also have the advantage of not causing intestinal gas discharge.
The kansui kanji (traditional kansui kanji) moon cake can be used as a shortening additive in the traditional moon cake, but 27 additives forbidden to be used in moon cake production are definitely specified after coming out from new food additive use standard of New version of No. 6/20/2011, and the use of compound additives is managed intensively, wherein kansui is not included in the new food additive use standard. GB 2760-2014 food additive use standard, alkaline water is not listed, so ammonium bicarbonate is used as an alternative in the invention.
The cured meat includes cured meat products in any forms such as sausage, fish, duck, and meat, and is in accordance with the national standard for food safety of "GB 2730-2015" for cured meat products, but the cured meat is preferably selected in consideration of taste, flavor, and health.
The dendrobium is a Chinese medicinal plant, is sweet, light and slightly salty in taste, is cold, and enters stomach, kidney and lung channels. To nourish stomach, promote the production of body fluid, nourish yin and clear heat. Can be used for treating yin deficiency and fluid deficiency, dry mouth, polydipsia, anorexia, retching, asthenic fever after disease, and dim and unclear vision. The dendrobium has the effects of nourishing stomach, promoting fluid production, nourishing yin, clearing heat, moistening lung, relieving cough, moistening throat, improving eyesight and prolonging life, and has good effects on diseases such as yin injury caused by heat disease, deficiency of stomach yin and the like.
The balsam pear extract contains alkaloid and saponin, and has obvious effect of improving diabetes according to the records of relevant periodicals such as 'research on the hypoglycemic effect of the balsam pear extract on streptozotocin induced diabetic mice (Chinese medical science, Zhou Jianwu)' and 'influence of the balsam pear extract on the glycolipid metabolism of type II diabetic insulin resistant rats (Jilin Chinese medical science, Sezhen)'. Inulin is a natural oligosaccharide, and is a high molecular weight water-soluble dietary fiber.
Pseudo-ginseng is also called Tianqi and jin Hui Shi from Ben Cao gang mu clinically. The medicine has effects of promoting blood circulation and removing blood stasis, wherein slight bitter taste and warm nature are the main performance characteristics. The oral administration of the medicine after grinding has the advantages of convenience and less adverse reaction. Modern pharmacology shows that the panax notoginseng can obviously reduce the levels of triacylglycerol and total cholesterol in serum, reduce aortic intimal lipid plaques and simultaneously relieve the damage condition of the artery wall.
Because the cured meat has enough salt and oil, the stuffing does not need to be additionally added with oil and salt. Meanwhile, other components in the stuffing are combined with good mouthfeel and taste after research and test, and the GI value and the oil content are reduced as much as possible. In addition, according to the pharmacology of traditional Chinese medicine, the health-care tea also has certain health-care and auxiliary medical effects.
Poultry eggs include chicken eggs, duck eggs, goose eggs, and unusual but edible emu eggs, ostrich eggs, and the like. The nutrition of various poultry eggs is not very different, and eggs are preferred for cost reasons.
Compared with the prior art, the cured moon cake prepared by the method is prepared by using various raw materials with low sugar, low fat and rich dietary fiber on the premise of not influencing the quality of the moon cake as much as possible; meanwhile, the moon cake is prepared from a plurality of components which are beneficial to human health according to Chinese pharmacopoeia or modern medical verification, and is suitable for three-high people.
Detailed Description
The following specific examples are provided to further illustrate the present invention so that those skilled in the art may better understand the invention and practice it, but the examples are not intended to limit the invention.
The first embodiment is as follows:
1. weighing materials: 300g of low-gluten flour, 300g of buckwheat flour, 75g of lard, 135g of olive oil, 40g of erythritol, 100ml of water, 3g of ammonium bicarbonate, 1.5g of sodium chloride, 400g of preserved meat, 80g of dendrobium powder, 50g of bitter gourd extract, 100g of inulin, 100g of pseudo-ginseng powder and 120g of chicken protein liquid.
2. Preparing a leather material: pouring low-gluten flour, buckwheat flour, lard, olive oil, erythritol, water, ammonium bicarbonate and sodium chloride into a container, stirring at 60r/min for 8min, and standing aside for later use.
3. Making stuffing: sieving herba Dendrobii powder, fructus Momordicae Charantiae extract, inulin, and Notoginseng radix powder with 60 mesh sieve, adding chicken protein solution, stirring at 80r/min for 8min, adding cured meat, stirring at 30r/min for 4min, and standing.
4. Baking: wrapping the stuffing with the skin material, and then putting the stuffing into a mould for compression molding; then placing into oven, and baking at 170 deg.C for 20min to obtain the final product.
Example two:
1. weighing materials: 400g of low-gluten flour, 100g of cassava flour, 100g of chickpea flour, 90g of lard, 150g of olive oil, 50g of erythritol, 120ml of water, 4g of ammonium bicarbonate, 2g of sodium chloride, 500g of bacon, 60g of dendrobium powder, 40g of bitter gourd extract, 80g of inulin, 80g of pseudo-ginseng powder and 100g of chicken protein liquid.
2. Preparing a leather material: pouring low-gluten flour, buckwheat flour, lard, olive oil, erythritol, water, ammonium bicarbonate and sodium chloride into a container, stirring at 120r/min for 5min, and standing aside for later use.
3. Making stuffing: sieving herba Dendrobii powder, fructus Momordicae Charantiae extract, inulin, and Notoginseng radix powder with 60 mesh sieve, adding chicken protein solution, stirring at 140r/min for 6min, adding cured meat, stirring at 60r/min for 2min, and standing aside for use.
4. Baking: wrapping the stuffing with the skin material, and then putting the stuffing into a mould for compression molding; then placing into an oven to bake for 15min at 190 deg.C to obtain the final product.
Example three:
1. weighing materials: 500g of low-gluten flour, 100g of chickpea powder, 60g of lard, 120g of olive oil, 30g of erythritol, 80ml of water, 2g of ammonium bicarbonate, 1g of sodium chloride, 400g of preserved meat, 100g of dendrobium powder, 60g of bitter gourd extract, 120g of inulin, 120g of pseudo-ginseng powder and 140g of chicken protein liquid.
2. Preparing a leather material: pouring low-gluten flour, buckwheat flour, lard, olive oil, erythritol, water, ammonium bicarbonate and sodium chloride into a container, stirring at 110r/min for 6min, and standing aside for later use.
3. Making stuffing: sieving herba Dendrobii powder, fructus Momordicae Charantiae extract, inulin, and Notoginseng radix powder with 60 mesh sieve, adding chicken protein solution, stirring at 125r/min for 7min, adding cured meat, stirring at 40r/min for 3min, and standing.
4. Baking: wrapping the stuffing with the skin material, and then putting the stuffing into a mould for compression molding; then placing into oven, and baking at 180 deg.C for 18min to obtain the final product.
Example four:
1. weighing materials: 500g of low-gluten flour, 100g of chickpea powder, 85g of lard, 1350g of olive oil, 45g of erythritol, 115ml of water, 3.5g of ammonium bicarbonate, 1g of sodium chloride, 400g of preserved meat, 65g of dendrobium powder, 75g of bitter gourd extract, 100g of inulin, 800g of pseudo-ginseng powder and 125g of chicken protein liquid.
2. Preparing a leather material: pouring low-gluten flour, buckwheat flour, lard, olive oil, erythritol, water, ammonium bicarbonate and sodium chloride into a container, stirring at 110r/min for 6min, and standing aside for later use.
3. Making stuffing: sieving herba Dendrobii powder, fructus Momordicae Charantiae extract, inulin, and Notoginseng radix powder with 60 mesh sieve, adding chicken protein solution, stirring at 125r/min for 7min, adding cured meat, stirring at 40r/min for 3min, and standing.
4. Baking: wrapping the stuffing with the skin material, and then putting the stuffing into a mould for compression molding; then placing into oven, and baking at 180 deg.C for 18min to obtain the final product.
The moon cake finished product manufactured by the embodiment has the advantages of round and complete appearance, smooth surface, no crack, golden yellow to yellowish brown bottom, golden yellow and glossy surface, no burnt and uniform color.
Blood glucose testing
Test samples: 3 double-yellow white lotus paste Guangdong mooncakes provided by a certain Guangzhou brand are used as a control group, and 3 mooncakes prepared in the first, second, third and fourth embodiments are respectively used; purified water.
Testing an instrument: a dynamic blood glucose meter manufactured by Medtronic, inc.
The testing personnel: 30 volunteers are summoned, the age is 20-40 years old, the sex is not limited, and the volunteers have no diabetes, no nutrition metabolism diseases and normal liver and kidney functions.
The test method comprises the following steps: the test sample is eaten in a block and 200ml of purified water is drunk in the morning on an empty stomach, and the eating is finished within 5 minutes. And testing the blood sugar value before eating and 15, 30, 60, 90 and 120 minutes after eating. During which normal office or learning conditions are simulated without vigorous movements. The results were averaged for each two volunteers who consumed the same test sample.
The test results are shown in table 1:
TABLE 1
In Table 1, 0min represents the blood glucose level measured on empty stomach before eating, and the blood glucose level is in mmol/l.
Therefore, the blood sugar fluctuation of the cured moon cake prepared by the invention is obviously smaller than that of the common moon cake.
The above-described embodiments of the present invention are not intended to limit the scope of the present invention, and the embodiments of the present invention are not limited thereto, and various other modifications, substitutions, or alterations made to the above-described structure of the present invention according to the general technical knowledge and conventional means of the art without departing from the basic technical idea of the present invention are intended to fall within the scope of the present invention.
Claims (10)
1. The cured moon cake is characterized by comprising the following components in parts by mass:
coating:
the stuffing comprises the following raw materials in parts by mass:
the proportion of the wrapper to the stuffing is 1-1.4: 1.
2. the cured moon cake according to claim 1, wherein: the starch raw materials comprise: low gluten flour, and at least one of buckwheat flour, tapioca flour, chickpea flour; wherein the low gluten flour accounts for at least 40%.
3. The cured moon cake according to claim 1, wherein: the vegetable oil is olive oil.
4. A cured moon cake according to any one of claims 1 to 3, characterized in that: the cured meat is cured meat.
5. A cured moon cake according to any one of claims 1 to 3, characterized in that: the protein liquid is chicken protein liquid.
6. A method for preparing a cured moon cake according to any one of claims 1 to 5, wherein: the method comprises the following steps:
s1: weighing and stirring the leather materials in proportion, and standing for later use after stirring;
s2: weighing and mixing the raw materials except the cured meat in the stuffing according to a proportion, stirring for the first time, then adding the cured meat, stirring for the second time, and standing for later use;
s3: and (3) wrapping the stuffing inside by using a wrapper, filling the stuffing into a mold, and finally baking and forming.
7. The preparation method of the cured moon cake according to claim 6, wherein: in the step S1, the stirring speed is 60-120 r/min; the stirring time is 5-8 min.
8. The preparation method of the cured moon cake according to claim 6, wherein: in step S2, it is necessary to pass through a sieve of 60 mesh or finer before the first stirring.
9. The preparation method of the cured moon cake according to claim 8, wherein: the stirring speed of the first stirring is 80-140r/min, and the stirring time is 6-8 min; the stirring speed of the second stirring is 30-60r/min, and the stirring time is 2-4 min.
10. The preparation method of the cured moon cake according to any one of claims 6 to 9, wherein: in the step S3: the baking temperature is 170-190 ℃, and the baking time is 15-20 min.
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| CN202010104830.4A CN111134170A (en) | 2020-02-20 | 2020-02-20 | Cured moon cake and preparation method thereof |
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| CN108812811A (en) * | 2018-08-22 | 2018-11-16 | 威宁县品鲜食品有限公司 | A kind of ham mooncake and preparation method thereof |
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| CN110637860A (en) * | 2019-10-08 | 2020-01-03 | 贵州阳春白雪茶业有限公司 | Tea stuffing moon cake and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102972488A (en) * | 2012-12-12 | 2013-03-20 | 广东省农业科学院蚕业与农产品加工研究所 | Low-heat composite vegetable Cantonese mooncake stuffing and preparation method thereof |
| CN103371211A (en) * | 2013-06-24 | 2013-10-30 | 蔡岩 | Pseudo-ginseng-containing health-care moon cake and making method thereof |
| CN103371209A (en) * | 2013-06-24 | 2013-10-30 | 王忠保 | Health-care mooncake with hypoglycemic effect and preparation method of health-care mooncake |
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| CN106993651A (en) * | 2017-06-02 | 2017-08-01 | 遵义医学院 | A kind of preparation method of houttuynia cordata mooncake |
| CN109006931A (en) * | 2017-06-09 | 2018-12-18 | 鲁南制药集团股份有限公司 | A kind of health-care moon cake |
| CN108812811A (en) * | 2018-08-22 | 2018-11-16 | 威宁县品鲜食品有限公司 | A kind of ham mooncake and preparation method thereof |
| CN110637860A (en) * | 2019-10-08 | 2020-01-03 | 贵州阳春白雪茶业有限公司 | Tea stuffing moon cake and preparation method thereof |
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Application publication date: 20200512 |
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