CN113396954A - Cantonese moon cake crust and preparation method thereof - Google Patents
Cantonese moon cake crust and preparation method thereof Download PDFInfo
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- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 19
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 19
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- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 14
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 13
- 239000004288 Sodium dehydroacetate Substances 0.000 claims description 12
- 229940079839 sodium dehydroacetate Drugs 0.000 claims description 12
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims description 12
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 claims description 12
- 235000019483 Peanut oil Nutrition 0.000 claims description 8
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- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 abstract description 2
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 230000009286 beneficial effect Effects 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A Guangdong moon cake crust and a preparation method thereof, relating to the technical field of food processing; the paint comprises the following components in parts by weight: 100-150 parts of syrup, 3-7 parts of alkaline water, 50-60 parts of vegetable oil, 150-220 parts of wheat flour, 60-80 parts of oat flour, 20-40 parts of cassava flour and 3-5 parts of cyclodextrin. The Cantonese moon cake wrapper disclosed by the invention has the advantages that the wheat flour is soft in taste and loose in tissue, the oat flour can improve the granularity and adjust the content of wet gluten, contains rich beta-glucan and rich dietary fiber, has various physiological functions of reducing blood sugar and blood fat and the like, and the cassava flour can improve the viscosity of dough, improves the elasticity and plasticity and is not easy to crack; by compounding wheat flour, oat flour and tapioca flour, the mooncake has good rheological property, can endow the mooncake skin with soft tissue under the condition of low syrup dosage, and has the characteristic of quick oil return.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to Guangdong style moon cake skin and a preparation method thereof.
Background
Moon cakes, also called moon cakes, small cakes, harvest cakes, round cakes and the like, are season foods in mid-autumn festival. Moon cake was originally used as a offering for worship and worship of the moon. The moon worship is an ancient custom in China, and is actually a worship activity of the ancient people for the moon god. The development to date, the moon cake eating and the moon appreciation in the mid-autumn festival are indispensable customs passing the mid-autumn festival in the south and north of China. The moon cake symbolizes a reunion, and people can take the moon cake as festival food and give a sacrifice of the moon and give a gift to relatives and friends.
The Guangdong style moon cake is one of local special color famous spots in Guangdong province, is well known in the world, mainly has no more exquisite material selection and manufacturing skills, and is characterized by thin and soft skin, attractive appearance, exquisite patterns, clear patterns, difficult breakage, exquisite package and convenient carrying, thereby being a good product for delivering the gift in mid-autumn and also being an indispensable good product for people at night in mid-autumn and round moon. The traditional Cantonese moon cake is made by making wheat flour, invert syrup, vegetable oil and alkaline water into cake crust, and is processed by the processes of stuffing wrapping, shaping, egg brushing and the like to obtain the moon cake with soft mouthfeel. The traditional moon cake needs to be placed for several hours to several days after being prepared, because when the moon cake skin is made, water and edible oil need to be fully stirred, flour is added for processing and then emulsification forming is carried out, after baking, the moisture content in the moon cake skin is about 5%, the moisture content of stuffing is about 20%, after the moon cake is formed, standing is carried out for a period of time, the moisture in the moon cake stuffing can be transferred to the moon cake skin, the moisture in the stuffing can be absorbed by the dried moon cake skin, the water and the edible oil in the moon cake skin are not dissolved, so that the initial emulsification structure of the moon cake skin is damaged, and the oil in the moon cake skin can be exuded outwards, so that the whole moon cake looks oily and glossy; the steps are called oil return of the moon cake skin. The Cantonese moon cake has the characteristics of heavy oil, thin skin and more stuffing, the cake skin of the Cantonese moon cake is made specially, and a large amount of invert syrup is needed to endow the cake skin with softness, so that the sugar content in the cake skin is very high. The high-sugar moon cake skin is not beneficial to digestion and influences diet health, but the moon cake skin with too low sugar content can cause the separation of the moon cake skin and moon cake stuffing, influence the eating taste and is also not beneficial to oil return of the moon cake skin.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide a Cantonese moon cake wrapper, which reduces the sugar content, improves the dietary fiber content of the moon cake wrapper, is beneficial to digestion of intestinal tracts, is difficult to separate the moon cake wrapper from moon cake stuffing and does not influence the oil return of the moon cake wrapper.
The invention also aims to provide a preparation method of the Guangdong style moon cake skin, which has simple process.
One of the purposes of the invention is realized by adopting the following technical scheme: the Guangdong moon cake crust comprises the following components in parts by weight: 100-150 parts of syrup, 3-7 parts of alkaline water, 50-60 parts of vegetable oil, 150-220 parts of wheat flour, 60-80 parts of oat flour, 20-40 parts of cassava flour and 3-5 parts of cyclodextrin.
Further, the wheat flour is low gluten wheat flour, and the wet gluten value of the low gluten wheat flour is below 25%.
Further, the syrup is invert syrup. The oil return of the moon cake skin is quick, and the moon cake skin is softer and more delicious. The invert syrup is prepared by mixing white sugar and water at a mass ratio of 0.3-0.4:1, stirring, adding citric acid, adjusting pH to 3.5, and converting at 60-65 deg.C for 5-8 hr.
Further, the alkaline water is prepared from the following components in parts by weight of 1: 0.2-0.8: 2-5 parts of potassium carbonate, sodium carbonate and water. The alkaline water can neutralize and transform acid in the syrup, so that the moon cake is prevented from generating sour taste to influence the taste and mouthfeel; controlling the oil return speed and adjusting the hardness of the cake crust; the alkalinity of the moon cake skin is increased, which is beneficial to the coloring of moon cakes; the alkaline water and the acid are subjected to neutralization reaction to generate certain carbon dioxide gas, so that the moderate expansion of the moon cake is promoted, and the moon cake skin is looser in taste and is not deformed.
Further, 0.2-0.5 part of preservative sodium dehydroacetate is also included. The sodium dehydroacetate has good inhibitory action on mould, yeast and bacteria, and has broad-spectrum antibacterial ability.
Further, the vegetable oil is peanut oil.
The second purpose of the invention is realized by adopting the following technical scheme:
a preparation method of Cantonese moon cake crust comprises the following steps:
1) weighing syrup, vegetable oil, wheat flour, oat flour, tapioca flour and cyclodextrin according to the amount of the formula for later use;
2) taking the mixture with the weight portion ratio of 1: 0.2-0.8: 2-5 parts of sodium carbonate, potassium carbonate and water are uniformly stirred and mixed to prepare alkaline water;
3) mixing the alkaline water with the syrup and the vegetable oil uniformly; adding wheat flour, oat flour, tapioca flour and cyclodextrin, mixing, kneading until no powder particle exists, and standing to obtain the Guangdong style mooncake crust.
Further, in the step 2), the stirring time is 2-5 min, and the stirring rotation speed is 600 r/min.
Further, the standing temperature is 18-25 ℃, and the standing time is 1-2 hours.
Compared with the prior art, the invention has the beneficial effects that:
(1) the Cantonese moon cake wrapper disclosed by the invention has the advantages that the wheat flour is soft in taste and loose in tissue, the oat flour can improve the granularity and adjust the content of wet gluten, contains rich beta-glucan and rich dietary fiber, has various physiological functions of reducing blood sugar and blood fat and the like, and the cassava flour can improve the viscosity of dough, improves the elasticity and plasticity and is not easy to crack; by compounding wheat flour, oat flour and tapioca flour, the mooncake has good rheological property, can endow the mooncake skin with soft tissue under the condition of low syrup dosage, and has the characteristic of quick oil return; the cyclodextrin can improve the viscosity of the dough, improve the binding force between the moon cake skin and the moon cake stuffing and avoid the occurrence of cavities.
(2) The preparation method of the Cantonese moon cake skin is simple and convenient in preparation steps, and the moon cake skin is soft in taste, loose in tissue and rich in color.
Detailed Description
The present invention is further described below with reference to specific embodiments, and it should be noted that, without conflict, any combination between the embodiments or technical features described below may form a new embodiment.
Example 1
The Guangdong moon cake crust comprises the following components in parts by weight: 135 parts of invert syrup, 4.5 parts of alkaline water, 56 parts of peanut oil, 160 parts of low gluten wheat flour, 65 parts of oat flour, 25 parts of tapioca flour, 4 parts of cyclodextrin and 0.4 part of sodium dehydroacetate.
The preparation method of the Guangdong moon cake crust comprises the following steps:
1) respectively weighing invert syrup, peanut oil, low gluten wheat flour, oat flour, tapioca flour, cyclodextrin and sodium dehydroacetate according to the amount of the formula for later use;
further, the low gluten wheat flour, oat flour and tapioca flour are sieved by a 20-mesh sieve; the wet gluten value of the low gluten wheat flour is 25 percent, and the protein is 7 percent; the invert syrup is prepared by stirring and mixing white sugar and water in a mass ratio of 0.35:1, adding citric acid, adjusting the pH value to 3.5, and converting at 65 ℃ for 5 hours;
2) taking the mixture with the weight portion ratio of 1.05: 0.5: 3.45 of sodium carbonate, potassium carbonate and water are stirred and mixed evenly to prepare alkaline water; stirring for 3min at a rotation speed of 500 r/min;
3) mixing the alkaline water with the syrup and the vegetable oil uniformly; adding low gluten wheat flour, oat flour, tapioca flour, cyclodextrin and sodium dehydroacetate, mixing uniformly, kneading until no powder particles exist, and standing to obtain Guangdong style mooncake crust; the temperature of the standing is 20 ℃, and the time is 1.5 h.
Example 2
The Guangdong moon cake crust comprises the following components in parts by weight: 100 parts of invert syrup, 3 parts of alkaline water, 50 parts of peanut oil, 150 parts of low gluten wheat flour, 60 parts of oat flour, 20 parts of tapioca flour, 3 parts of cyclodextrin and 0.2 part of sodium dehydroacetate.
The preparation method of the Guangdong moon cake crust comprises the following steps:
1) respectively weighing invert syrup, peanut oil, low gluten wheat flour, oat flour, tapioca flour, cyclodextrin and sodium dehydroacetate according to the amount of the formula for later use;
further, the low gluten wheat flour, oat flour and tapioca flour are sieved by a 20-mesh sieve; the wet gluten value of the low gluten wheat flour is 25%; the invert syrup is prepared by mixing white sugar and water in a mass ratio of 0.35:1, stirring, adding citric acid, adjusting the pH value to 3.5, and inverting;
2) taking the mixture with the weight portion ratio of 1: 0.3: 3, stirring and mixing the sodium carbonate, the potassium carbonate and the water uniformly to prepare alkaline water; stirring for 5min at a rotation speed of 300 r/min;
3) mixing the alkaline water with the syrup and the vegetable oil uniformly; adding low gluten wheat flour, oat flour, tapioca flour, cyclodextrin and sodium dehydroacetate, mixing uniformly, kneading until no powder particles exist, and standing to obtain Guangdong style mooncake crust; the temperature of the standing is 18 ℃ and the time is 2 h.
Example 3
The Guangdong moon cake crust comprises the following components in parts by weight: 150 parts of invert syrup, 7 parts of alkaline water, 60 parts of peanut oil, 220 parts of low gluten wheat flour, 80 parts of oat flour, 40 parts of tapioca flour, 5 parts of cyclodextrin and 0.5 part of sodium dehydroacetate.
The preparation method of the Guangdong moon cake crust comprises the following steps:
1) respectively weighing invert syrup, peanut oil, low gluten wheat flour, oat flour, tapioca flour, cyclodextrin and sodium dehydroacetate according to the amount of the formula for later use;
further, the low gluten wheat flour, oat flour and tapioca flour are sieved by a 20-mesh sieve; the wet gluten value of the low gluten wheat flour is 25%; the invert syrup is prepared by mixing white sugar and water in a mass ratio of 0.35:1, stirring, adding citric acid, adjusting the pH value to 3.5, and inverting;
2) taking the mixture with the weight portion ratio of 1: 0.7: 4, stirring and mixing the sodium carbonate, the potassium carbonate and the water uniformly to prepare alkaline water; stirring for 2min at a rotation speed of 600 r/min;
3) mixing the alkaline water with the syrup and the vegetable oil uniformly; adding wheat flour, oat flour, tapioca flour, cyclodextrin and sodium dehydroacetate, mixing, kneading until no powder particle exists, and standing to obtain Guangdong moon cake crust; the temperature of the standing is 25 ℃, and the time is 1 h.
Comparative example 1
Comparative example 1 differs from example 1 in that: comparative example 1 tapioca flour was replaced with high gluten wheat flour in the same amount as in example 1. The remaining components and preparation method of comparative example 1 were the same as in example 1.
Comparative example 2
Comparative example 2 differs from example 1 in that: comparative example 2 oat flour was not added. The remaining components and preparation method of comparative example 2 were the same as in example 1.
Comparative example 3
Comparative example 3 differs from example 1 in that: comparative example 3 no cyclodextrin was added. The remaining components and preparation method of comparative example 3 were the same as in example 1.
Performance testing
Firstly, according to the standard evaluation of GB/T20977 and 2007 general cake rules of pastry (baking pastry and others), the egg yolk white lotus paste moon cakes prepared by covering the Guangdong style moon cake skins of examples 1-3 and comparative examples 1-3 with the egg yolk white lotus paste fillings and baking the moon cake skins in an oven at 200 ℃ for 8-10 minutes are subjected to sensory detection on the shape, color, texture, taste, mouthfeel and impurities. The results are shown in Table 1.
TABLE 1 Performance test
As shown in table 1, in comparative example 1, when tapioca flour was replaced with high gluten wheat flour, the plasticity of the cantonese mooncake skin of comparative example 1 was poorer than that of the cantonese mooncake skins of examples 1 to 3 due to poor gelatinization of high gluten wheat flour, and the surface of comparative example 1 was slightly skewed and cracked. Comparative example 2 oat flour was not added and the oil return level of the mooncake crust was low, resulting in uneven color. Comparative example 3 no cyclodextrin was added, resulting in a decrease in the binding force of the mooncake skin, resulting in the occurrence of the shelling phenomenon.
The above embodiments are only preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby, and any insubstantial changes and substitutions made by those skilled in the art based on the present invention are within the protection scope of the present invention.
Claims (9)
1. The Guangdong moon cake crust is characterized by comprising the following components in parts by weight: 100-150 parts of syrup, 3-7 parts of alkaline water, 50-60 parts of vegetable oil, 150-220 parts of wheat flour, 60-80 parts of oat flour, 20-40 parts of cassava flour and 3-5 parts of cyclodextrin.
2. The mooncake crust of claim 1, wherein the wheat flour is low gluten wheat flour having a wet gluten value of less than 25%.
3. The southern moon cake crust of claim 1, wherein the syrup is invert syrup.
4. The guangdong style moon cake crust of claim 1, wherein the alkaline water is prepared from the following components in parts by weight of 1: 0.2-0.8: 2-5 parts of potassium carbonate, sodium carbonate and water.
5. The Guangdong moon cake crust of claim 1, further comprising 0.2-0.5 parts of sodium dehydroacetate as preservative.
6. The guang style moon cake crust of claim 1, wherein the vegetable oil is peanut oil.
7. The method for preparing a Guangdong moon cake crust according to any one of claims 1 to 6, comprising the following steps:
1) weighing syrup, vegetable oil, wheat flour, oat flour, tapioca flour and cyclodextrin according to the amount of the formula for later use;
2) taking the mixture with the weight portion ratio of 1: 0.2-0.8: 2-5 parts of sodium carbonate, potassium carbonate and water are uniformly stirred and mixed to prepare alkaline water;
3) mixing the alkaline water with the syrup and the vegetable oil uniformly; adding wheat flour, oat flour, tapioca flour and cyclodextrin, mixing, kneading until no powder particle exists, and standing to obtain the Guangdong style mooncake crust.
8. The method as claimed in claim 7, wherein in the step 2), the stirring time is 2-5 min, and the stirring speed is 300-600 r/min.
9. The preparation method of the Cantonese moon cake crust according to claim 7, wherein the standing temperature in the step 3) is 18-25 ℃ and the standing time is 1-2 hours.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112690306A (en) * | 2020-12-25 | 2021-04-23 | 广州市锦华食品有限公司 | Hongkong style moon cake wrapper, preparation method thereof and moon cake containing moon cake wrapper |
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| CN102550623A (en) * | 2010-12-14 | 2012-07-11 | 山东莱州大家乐食品有限公司 | Blueberry moon cake and processing method thereof |
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| CN112493287A (en) * | 2020-12-04 | 2021-03-16 | 广州市来利洪饼业有限公司 | Ham nut mooncake and preparation method thereof |
| CN112715611A (en) * | 2020-12-28 | 2021-04-30 | 广州市锦华食品有限公司 | Black sesame seed flowing core moon cake rich in coarse grain fiber |
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