CN115176831A - Selenium-rich crispy mooncake and making method thereof - Google Patents
Selenium-rich crispy mooncake and making method thereof Download PDFInfo
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D13/10—Multi-layered products
- A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
- A21D13/14—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure with fillings
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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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
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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
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Abstract
The invention discloses a selenium-rich crispy mooncake and a preparation method thereof, and belongs to the technical field of mooncake production and processing. The selenium-rich crispy skin moon cake takes raw flour, glutinous rice flour, kumquat preserves, white gourd preserves, chinese yam, vegetable oil, defatted lard, tea leaves, sesame, salt, honey, a composite plant extract and water as raw materials, is not added with other food additives, has rich nutritional value, is oily but not greasy when being eaten, has unique tea fragrance, retains the health-care efficacy of the selenium-rich tea, is body-building and can be eaten for a long time, the preparation method is simple, the prepared moon cake is well-defined, and the selenium-rich crispy skin moon cake has wide market application prospect.
Description
Technical Field
The invention relates to a selenium-rich crispy mooncake and a preparation method thereof, and belongs to the technical field of mooncake production and processing.
Background
Moon cakes, also called moon balls, small cakes, harvest cakes, ball cakes and the like, are one of the traditional gourmets, symbolize a reunion, and are used as festival foods by people for offering moon and giving relatives and friends.
According to the regional division, moon cakes can be divided into Cantonese moon cakes and Su moon cakes. However, the traditional Cantonese moon cake is high in oil content and sugar content, and the stuffing is too sweet and greasy, so that digestion burden can be brought to a human body by eating too much; although the Su-style moon cake is moderate in salt and sweet, the crispy skin contains high animal fat, and when the Su-style moon cake is eaten too much, diseases such as hypertension, arteriosclerosis, hyperlipidemia and the like are easily caused, so that the Su-style moon cake is not good for a human body. In addition, in the processing process of the moon cake, various food additives are often added in order to prolong the shelf life, which influences the taste and flavor of the moon cake to a certain extent, and also has certain side effect on human body when being eaten too much.
With the development of society, the desire of people to buy the traditional food is lower and lower, one reason is that the current moon cakes are only limited to the traditional taste, and in addition, the selection of people for the moon cakes is not only to see the taste and the appearance, but also the requirement on the nutritional value is higher and higher. Therefore, the preparation of the moon cake which has high nutritive value and rich mouthfeel and is suitable for long-term eating is necessary.
Disclosure of Invention
In order to solve the technical problems, the invention provides the selenium-rich crispy mooncake and the preparation method thereof, so that the mooncake is more comprehensive in nutritive value and meets the requirements of more people.
In order to achieve the purpose, the invention provides the following scheme:
the invention provides a selenium-rich crispy mooncake which comprises the following raw materials in parts by weight: 50-70 parts of raw flour, 10-20 parts of glutinous rice flour, 5-10 parts of kumquat preserved fruits, 5-10 parts of white gourd preserved fruits, 12-15 parts of Chinese yams, 4-8 parts of vegetable oil, 3-5 parts of degreased lard oil, 15-20 parts of tea leaves, 5-12 parts of sesame, 4-8 parts of salt, 2-6 parts of honey, 1-2 parts of composite plant extract and 5-10 parts of water.
Further, the feed comprises the following raw materials in parts by weight: 60 parts of raw flour, 12 parts of glutinous rice flour, 8 parts of kumquat preserves, 6 parts of white gourd preserves, 11 parts of Chinese yam, 10 parts of vegetable oil, 3 parts of degreased lard, 19 parts of tea leaves, 10 parts of sesame, 4 parts of salt, 3 parts of honey, 1.2 parts of composite plant extract and 8 parts of water.
Furthermore, the particle size of the kumquat preserves and the wax gourd preserves is 1-3 mm.
Further, the yam is washed and mashed into yam paste for use. The rhizoma Dioscoreae contains abundant starch, protein, inorganic salt and various vitamins, and has effects of nourishing cell, strengthening endocrine, tonifying body, and enhancing organism hemopoiesis function.
Further, the vegetable oil comprises linseed oil, rapeseed oil, peanut oil, soybean oil or olive oil.
Furthermore, the tea is selenium-rich tea, the content of selenium element is 3-4 mg/kg, and the tea is prepared by crushing flowering branch tea, yulu tea and scented tea to 5-10 meshes and mixing according to the mass ratio of 3. The selenium-rich tea has the effects of reducing fat and losing weight, preventing cardiovascular and cerebrovascular diseases, preventing cancer, resisting toxicity and sterilizing, prolonging life and the like, and the anti-aging effect of the selenium-rich tea on a human body is mainly reflected in the coordination of a plurality of effective chemical components and a plurality of vitamins, particularly tea polyphenol, caffeine, vitamin C, aromatic substances, lipopolysaccharide and the like, so that the anti-aging effect of the selenium-rich tea on the human body can enhance the activity of cardiac muscle and the elasticity of blood vessels of the human body, inhibit arteriosclerosis, reduce the incidence rate of hypertension and coronary heart disease, enhance the immunity and further resist aging, and people can have long life. According to the medical research, the tea polyphenol can reduce the contents of cholesterol and triglyceride in blood, enhance the toughness and elasticity of capillaries and reduce blood fat, and is very useful for preventing and treating hypertension, cardiovascular diseases and other common diseases of middle-aged and elderly people.
Further, the composite plant extract comprises lemon peel extract, turmeric extract and orange peel extract.
Further, the preparation method of the composite plant extract comprises the following steps: crushing 10g of fresh lemon peel, 5g of turmeric and 5g of fresh orange peel into small pieces, adding 80mL of water for distillation, and collecting distillate, namely the composite plant extracting solution. The composite plant extract contains curcumin, limonene, pinene and other bactericidal substances.
The invention also provides a preparation method of the selenium-rich crispy mooncake, which comprises the following steps:
(1) Weighing the raw materials in parts by weight, and uniformly mixing kumquat preserved fruits, white gourd preserved fruits, chinese yams, tea leaves, sesame, salt and honey to obtain moon cake stuffing;
(2) Mixing glutinous rice flour with part of raw flour, steaming, and cooling to obtain steamed flour;
(3) Mixing the steamed flour obtained in the step (2) with the degreased lard, kneading into a dough, and fermenting for 20min to obtain crispy skin;
(4) Mixing the rest raw flour with vegetable oil, compound plant extract and water, kneading into dough, and fermenting for 20min to obtain oil skin;
(5) And (2) kneading the crispy sheet and the oily sheet into small dough respectively, rolling into a round piece, wrapping 60g of the moon cake stuffing prepared in the step (1) with the oily sheet, wrapping with the crispy sheet, baking, cooling and packaging to obtain the selenium-rich crispy sheet moon cake.
Further, the mixing ratio of the glutinous rice flour to the raw flour is 1: (1-1.5).
Furthermore, the dough needs to be covered with preservative films to prevent the water loss of the dough during proofing, so that the ductility of the subsequent stuffed dough is ensured.
Further, the crispy skin small dough weighs 10g and is rolled into a round piece with the thickness of 0.1cm, and the fried skin small dough weighs 15g and is rolled into a round piece with the thickness of 0.2 cm.
Further, the baking temperature is 200-210 ℃, and the baking time is 25-35 min.
The invention discloses the following technical effects:
(1) The selenium-rich crispy skin moon cake disclosed by the invention takes Chinese yam, tea, sesame, honey and the like as stuffing, has rich nutritional value, can realize sterilization and prolong the shelf life of the moon cake through the composite plant extracting solution without adding food additives, and can promote the absorption of selenium elements in tea by a human body through the lemon extracting solution in the composite plant extracting solution.
(2) The crisp crust moon cake is simple in preparation method, the glutinous rice flour and the raw flour are mixed, and the vegetable oil is added to prepare the crisp crust, so that the problem that the vegetable oil is difficult to crisp is solved, the crisp crust is firstly combined with the stuffing and then wrapped by the crisp crust, and the prepared moon cake is more distinct.
(3) According to the invention, the selenium-rich green tea is added into the moon cake stuffing, so that the taste is oily but not greasy, slightly sweet but not sour, the moon cake has unique tea fragrance, the fragrance is retained after eating the moon cake, the moon cake is edible for the old, the young, women and children, the health care effect of the selenium-rich tea is retained, the body is strengthened, the moon cake can be eaten for a long time, and the moon cake has a wide market application prospect.
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In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to these drawings without creative efforts.
Fig. 1 is a diagram of a finished product of the selenium-rich crispy mooncake prepared in embodiment 1 of the present invention.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. In addition, for numerical ranges in the present disclosure, it is understood that each intervening value, to the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in that stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The description and examples are intended to be illustrative only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
The invention provides a selenium-rich crispy mooncake which comprises the following raw materials in parts by weight: 50-70 parts of raw flour, 10-20 parts of glutinous rice flour, 5-10 parts of kumquat preserved fruits, 5-10 parts of white gourd preserved fruits, 12-15 parts of Chinese yams, 4-8 parts of vegetable oil, 3-5 parts of degreased lard oil, 15-20 parts of tea leaves, 5-12 parts of sesame, 4-8 parts of salt, 2-6 parts of honey, 1-2 parts of composite plant extract and 5-10 parts of water.
Further, the feed comprises the following raw materials in parts by weight: 60 parts of raw flour, 12 parts of glutinous rice flour, 8 parts of kumquat preserves, 6 parts of white gourd preserves, 11 parts of Chinese yam, 10 parts of vegetable oil, 3 parts of degreased lard, 19 parts of tea leaves, 10 parts of sesame, 4 parts of salt, 3 parts of honey, 1.2 parts of composite plant extract and 8 parts of water.
Furthermore, the particle size of the kumquat preserves and the wax gourd preserves is 1-3 mm.
Further, the yam is washed and mashed into yam paste for use. The rhizoma Dioscoreae is rich in starch, protein, inorganic salt and various vitamins, and has effects of nourishing cell, strengthening endocrine, tonifying body, and enhancing organism hemopoiesis function.
Further, the vegetable oil comprises linseed oil, rapeseed oil, peanut oil, soybean oil or olive oil.
Furthermore, the tea is selenium-rich tea, the content of selenium element is 3-4 mg/kg, and the tea is prepared by crushing flowering branch tea, yulu tea and scented tea to 5-10 meshes and mixing according to the mass ratio of 3. The selenium-rich tea has the effects of reducing fat and losing weight, preventing cardiovascular and cerebrovascular diseases, preventing cancer, resisting toxicity and sterilizing, prolonging life and the like, and the anti-aging effect of the selenium-rich tea on a human body is mainly reflected in the coordination of a plurality of effective chemical components and a plurality of vitamins, particularly tea polyphenol, caffeine, vitamin C, aromatic substances, lipopolysaccharide and the like, so that the myocardial activity and the blood vessel elasticity of the human body can be enhanced, arteriosclerosis is inhibited, the morbidity of hypertension and coronary heart disease is reduced, the immunity is enhanced, and therefore, the anti-aging effect is achieved, and the life of the human body is prolonged. According to the medical research, the tea polyphenol can not only reduce the contents of cholesterol and triglyceride in blood, but also enhance the toughness and elasticity of capillaries and reduce blood fat, which is very useful for preventing and treating hypertension, cardiovascular diseases and other common diseases of middle-aged and elderly people.
Further, the composite plant extract comprises lemon peel extract, turmeric extract and orange peel extract.
Further, the preparation method of the composite plant extract comprises the following steps: crushing 10g of fresh lemon peel, 5g of turmeric and 5g of fresh orange peel into small pieces, adding 80mL of water for distillation, and collecting distillate, namely the composite plant extracting solution. The composite plant extract contains curcumin, limonene, pinene and other bactericidal substances.
The invention also provides a preparation method of the selenium-rich crispy mooncake, which comprises the following steps:
(1) Weighing the raw materials in parts by weight, and uniformly mixing kumquat preserves, white gourd preserves, chinese yam, tea leaves, sesame, salt and honey to obtain moon cake stuffing;
(2) Mixing glutinous rice flour with part of uncooked flour, steaming, and cooling to obtain steamed flour;
(3) Mixing the steamed flour obtained in the step (2) with the degreased lard, kneading into a dough, and fermenting for 20min to obtain crispy skin;
(4) Mixing the rest raw flour with vegetable oil, compound plant extractive solution and water, kneading into dough, and fermenting for 20min to obtain oil skin;
(5) And (2) kneading the crispy sheet and the oily sheet into small dough respectively, rolling into a round piece, wrapping 60g of the moon cake stuffing prepared in the step (1) with the oily sheet, wrapping with the crispy sheet, baking, cooling and packaging to obtain the selenium-rich crispy sheet moon cake.
Further, the mixing ratio of the glutinous rice flour to the raw flour is 1: (1-1.5).
Furthermore, preservative films are required to cover the proofings to prevent the water loss of the dough, so that the ductility of the subsequent stuffed dough is ensured.
Further, the crispy skin small dough weighs 10g and is rolled into a round piece with the thickness of 0.1cm, and the fried skin small dough weighs 15g and is rolled into a round piece with the thickness of 0.2 cm.
Further, the baking temperature is 200-210 ℃, and the baking time is 25-35 min.
The flower branch tea, the Yulu tea and the scented tea used in the embodiment of the invention are from a tea planting base of Enshi flower branch mountain ecological agriculture GmbH, the selenium element content is 3.8mg/kg, and other raw materials are obtained by market purchase.
The technical solution of the present invention is further illustrated by the following examples.
Example 1
(1) Weighing 60 parts of raw flour, 12 parts of glutinous rice flour, 8 parts of kumquat preserves, 6 parts of white gourd preserves, 11 parts of Chinese yam, 10 parts of vegetable oil, 3 parts of defatted lard, tea leaves (formed by mixing flowering branch tea, yulu tea and scented tea according to a mass ratio of 3;
(2) Mixing glutinous rice flour with raw flour in a mixing ratio of 1:1.2, steaming and cooling to obtain steamed flour;
(3) Mixing the steamed flour obtained in the step (2) with the degreased lard, kneading into a dough, and fermenting for 20min to obtain crispy skin;
(4) Mixing the rest raw flour with vegetable oil, compound plant extract and water, kneading into dough, and fermenting for 20min to obtain oil skin;
(5) Kneading the crispy skin into small dough with the weight of 10g, rolling into a round piece with the thickness of 0.1cm, kneading the oily skin into small dough with the weight of 15g, rolling into a round piece with the thickness of 0.2cm, wrapping 60g of the moon cake stuffing prepared in the step (1) with the oily skin, wrapping with the crispy skin, baking for 25min at 200 ℃, aseptically cooling to 30 ℃, and packaging to obtain the selenium-rich crispy skin moon cake, wherein the finished product of the selenium-rich crispy skin moon cake prepared in the embodiment 1 of the invention is shown in figure 1.
Example 2
(1) Weighing 70 parts of raw flour, 20 parts of glutinous rice flour, 5 parts of kumquat preserves (with the particle size of 1-3 mm), 10 parts of white gourd preserves (with the particle size of 1-3 mm), 15 parts of Chinese yam, 8 parts of vegetable oil, 3 parts of defatted lard, 20 parts of tea (flower branch tea, jade dew tea and scented tea are mixed according to a mass ratio of 3;
(2) Mixing glutinous rice flour with part of raw flour, wherein the mixing ratio of the glutinous rice flour to the raw flour is 1:1, steaming and cooling to obtain steamed flour;
(3) Mixing the steamed flour obtained in the step (2) with the degreased lard, kneading into a dough, and fermenting for 20min to obtain crispy skin;
(4) Mixing the rest raw flour with vegetable oil, compound plant extractive solution and water, kneading into dough, and fermenting for 20min to obtain oil skin;
(5) Kneading crisp crust into small dough with the weight of 10g, rolling into a round piece with the thickness of 0.1cm, kneading oil crust into small dough with the weight of 15g, rolling into a round piece with the thickness of 0.2cm, wrapping 60g of the moon cake stuffing prepared in the step (1) with the oil crust, wrapping with the crisp crust, baking for 35min at 210 ℃, aseptically cooling to 30 ℃, and packaging to obtain the selenium-rich crisp crust moon cake.
Example 3
(1) Weighing 50 parts of raw flour, 10 parts of glutinous rice flour, 10 parts of kumquat preserves (with the particle size of 1-3 mm), 5 parts of white gourd preserves (with the particle size of 1-3 mm), 12 parts of Chinese yam, 4 parts of vegetable oil, 5 parts of degreased lard, 15 parts of tea leaves (formed by mixing 3;
(2) Mixing glutinous rice flour with part of raw flour, wherein the mixing ratio of the glutinous rice flour to the raw flour is 1:1.5, obtaining steamed flour after steaming and cooling;
(3) Mixing the steamed flour obtained in the step (2) with the degreased lard, kneading into a dough, and fermenting for 20min to obtain crispy skin;
(4) Mixing the rest raw flour with vegetable oil, compound plant extract and water, kneading into dough, and fermenting for 20min to obtain oil skin;
(5) Kneading crisp crust into small dough with the weight of 10g, rolling into a round piece with the thickness of 0.1cm, kneading oil crust into small dough with the weight of 15g, rolling into a round piece with the thickness of 0.2cm, wrapping 60g of the moon cake stuffing prepared in the step (1) with the oil crust, wrapping with the crisp crust, baking for 35min at 205 ℃, aseptically cooling to 30 ℃, and packaging to obtain the selenium-rich crisp crust moon cake.
Example 4
(1) Weighing 60 parts of raw flour, 18 parts of glutinous rice flour, 8 parts of kumquat preserves (with the particle size of 1-3 mm), 6 parts of white gourd preserves (with the particle size of 1-3 mm), 13 parts of Chinese yam, 5 parts of vegetable oil, 4 parts of degreased lard, 16 parts of tea leaves (formed by mixing the flowering branch tea, the Yulu tea and the scented tea according to a mass ratio of 3;
(2) Mixing glutinous rice flour with part of raw flour, wherein the mixing ratio of the glutinous rice flour to the raw flour is 1:1.4, obtaining steamed flour after steaming and cooling;
(3) Mixing the steamed flour obtained in the step (2) with the degreased lard, kneading into a dough, and fermenting for 20min to obtain crispy skin;
(4) Mixing the rest raw flour with vegetable oil, compound plant extract and water, kneading into dough, and fermenting for 20min to obtain oil skin;
(5) Kneading the crispy skin into small dough with the weight of 10g, rolling into a wafer with the thickness of 0.1cm, kneading the oily skin into small dough with the weight of 15g, rolling into a wafer with the thickness of 0.2cm, wrapping 60g of the moon cake stuffing prepared in the step (1) with the oily skin, wrapping with the crispy skin, baking at 210 ℃ for 25min, cooling to 30 ℃ in an aseptic manner, and packaging to obtain the selenium-rich crispy skin moon cake.
Comparative example 1
The only difference is that the raw flour was replaced with the glutinous rice flour in equal amounts as in example 1.
Comparative example 2
The method is the same as example 1 except that 40 parts of raw flour, 30 parts of glutinous rice flour, 15 parts of kumquat preserves (with the particle size of 1-3 mm), 6 parts of white gourd preserves (with the particle size of 1-3 mm), 10 parts of Chinese yam, 10 parts of vegetable oil, 2 parts of defatted lard, 10 parts of tea leaves (prepared by crushing flowering branch tea, jade dew tea and scented tea into 5-10 meshes and mixing the crushed tea with the fragrant tea powder according to the mass ratio of 3.
Comparative example 3
The only difference from example 1 is that the baking was carried out at 180 ℃ for 45min.
Comparative example 4
The same as example 1, except that potassium sorbate was substituted for the composite plant extract in the same amount.
Sensory evaluation
15 boys and 15 girls were randomly selected, and the moon cakes prepared in examples 1 to 4 and comparative examples 1 to 4 were distributed to 30 selected persons and scored according to the evaluation criteria of table 1.
TABLE 1 evaluation criteria
The average value was calculated from the results of 30 persons who scored the products prepared in examples 1 to 4 and comparative examples 1 to 4, and the sensory evaluation results obtained are shown in table 2.
TABLE 2 sensory evaluation results
As can be seen from the data in the table 2, the pastry moon cake prepared by the embodiment of the invention is superior to the comparative example in the aspects of shape, color, organization, taste and mouthfeel, and the pastry moon cake prepared by the scheme of the invention has better organizational characteristics and can be accepted by more consumers.
The total bacterial count of the selenium-rich pastry mooncakes prepared in examples 1-4 and comparative example 4 at days 15, 30 and 45 was determined according to the method in GB/T4789.2-2010, and the results are shown in table 3.
TABLE 3 Total number of colonies
As can be seen from Table 3, the sterilization effect which is basically consistent with that of potassium sorbate can be achieved by adding the composite plant extract in the embodiment of the invention, which shows that the technical scheme of the invention can still enable the moon cake to have a longer shelf life under the condition of not adding food additives.
The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.
Claims (8)
1. The selenium-rich crispy mooncake is characterized by comprising the following raw materials in parts by weight: 50-70 parts of raw flour, 10-20 parts of glutinous rice flour, 5-10 parts of kumquat preserves, 5-10 parts of white gourd preserves, 12-15 parts of Chinese yam, 4-8 parts of vegetable oil, 3-5 parts of degreased lard, 15-20 parts of tea leaves, 5-12 parts of sesame, 4-8 parts of salt, 2-6 parts of honey, 1-2 parts of composite plant extract and 5-10 parts of water.
2. The selenium-rich crispy mooncake according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 60 parts of raw flour, 12 parts of glutinous rice flour, 8 parts of kumquat preserves, 6 parts of white gourd preserves, 11 parts of Chinese yam, 10 parts of vegetable oil, 3 parts of degreased lard, 19 parts of tea leaves, 10 parts of sesame, 4 parts of salt, 3 parts of honey, 1.2 parts of composite plant extract and 8 parts of water.
3. The selenium enriched pastry moon cake of claim 1, wherein the vegetable oil comprises linseed oil, rapeseed oil, peanut oil, soybean oil, or olive oil.
4. The selenium-rich crispy mooncake according to claim 1, wherein the tea is selenium-rich tea, and the content of selenium element is 3-4 mg/kg.
5. The selenium-rich pastry moon cake of claim 1, wherein the composite plant extract includes lemon peel extract, turmeric extract, and orange peel extract.
6. A preparation method of the selenium-rich crispy mooncake as claimed in any one of claims 1 to 5, characterized by comprising the following steps:
(1) Weighing the raw materials in parts by weight, and uniformly mixing kumquat preserved fruits, white gourd preserved fruits, chinese yams, tea leaves, sesame, salt and honey to obtain moon cake stuffing;
(2) Mixing glutinous rice flour with part of raw flour, steaming, and cooling to obtain steamed flour;
(3) Mixing the steamed flour obtained in the step (2) with the degreased lard, kneading into a dough, and fermenting for 20min to obtain crispy skin;
(4) Mixing the rest raw flour with vegetable oil, compound plant extractive solution and water, kneading into dough, and fermenting for 20min to obtain oil skin;
(5) And (2) kneading the crispy pieces and the oily pieces into small dough respectively, rolling into a round piece, wrapping the moon cake stuffing prepared in the step (1) with the oily pieces, wrapping with the crispy pieces, baking, cooling and packaging to obtain the selenium-rich crispy-skin moon cake.
7. The preparation method according to claim 6, wherein the mixing ratio of the glutinous rice flour to the raw flour is 1: (1-1.5).
8. The method for preparing the composite material according to claim 6, wherein the baking temperature is 200-210 ℃ and the baking time is 25-35 min.
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