CN1272320A - Sugarless high-fibre low-energy moon cake and its production method - Google Patents
Sugarless high-fibre low-energy moon cake and its production method Download PDFInfo
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Abstract
A sugar-free high-fibre low-energy moon cake is formed from stuffing material consisting of lotus seed, sweetening agent, oil, food fibre, thickening agent, emulsifying agent and water and wrapper material composed of flour, sweetening agent, oil and water, and possesses the functions of looseing the bowel to relieve constipation, growing lactobacillus bifidus and preventing caries, etc., so that it is a food beneficial to health of human body.
Description
The present invention relates to diet product field, a kind of in more detail sugar-free, high fiber, low-energy month cake and production method thereof.
Moon cake is traditional cake of China people, has dense festive air, so far the history of existing more than one thousand years.But traditional mooncake belongs to high sugared high oil food, and sugared content is up to 45%～55%, and oil content reaches about 30%, and energy value is very high.See according to the modern nutriology viewpoint, belong to unhealthy food.Because high sugared high innage energy food easily causes obesity, and cause high fat of blood, artery sclerosis, coronary heart disease, diabetes etc. modern so-called " rich man's disease ".The experience of developed country shows, the peak period of obesity morbidity just in rich and populous period is moved towards by poverty in country, China (especially economic relatively advanced coastal area) is in this period, the fat a kind of serious disease that becomes serious harm China people ' s health gradually.In the face of the reality of this cruelty, how to develop fruitful low-yield healthy food, be a very urgent thing.
In addition, China also has the maximum diabetic of number in the world, and sum is more than 8,000 ten thousand people.According to statistics, the onset diabetes rate is up to 11.2% among the mental worker more than 60 years old in China, and along with the prosperity of material progress and the aggravation of aging population, the incidence of disease of diabetes also has tangible ascendant trend.Traditional mooncake contains a large amount of sucrose, obviously is unsuitable for diabetes patient.
Though domestic had some so-called sugar-free health-care moon cakes that come out in recent years, be to use xylitol, sorbierite, maltitol to replace sucrose production and get simply, this product has tangible bitter taste, and mouthfeel is very poor, be difficult to be accepted, and this product energy value is still very high by the consumer.Other has some is to utilize content lower so-called FOS slurry, oligoisomaltose slurry (to contain a large amount of glucose, account for total solid 40%～60%) substitute sucrose production and get, this series products is owing to contain a large amount of glucose, unsuitable diabetes patients.
The objective of the invention is to the shortcoming that exists at prior art, a kind of moon cake of Sugarless high-fibre low-energyization is provided, its sweet taste is pure, taste lubrication, color, smell, taste and shape are good, the holding time is long.
The present invention also aims to provide a kind of production method of Sugarless high-fibre low-energy moon cake.
Sugarless high-fibre low-energy moon cake batching core of the present invention is to keep as much as possible the original color, smell, taste and shape of traditional mooncake and suitably controls under the precondition of production cost, sugariness is reduced to get off greatly, with various satisfactory sucrose succedaneums is that functional sweet taste material comes 100% to substitute sucrose, and intensification diet fiber, suitably reduce fat content simultaneously.Because the great adjustment of batching will cause the great change of mooncake filling material mouthfeel characteristic, sweet taste characteristic, physico-chemical property, antagonistic property etc., so the present invention has carried out brand-new design to the moon cake prescription.
Mooncake filling material weight of the present invention is formed:
Lotus seeds 30-40%
Sweet taste material 30-45%
Grease 10-20%
Dietary fiber 5-15%
Thickener 1-5%
Emulsifying agent 1-5%
Water
The summation of above-mentioned prescription is 100%.
Moon cake cladding weight of the present invention is formed:
Flour 40-50%
Sweet taste material 25-30%
Grease 10-20%
Water
The summation of above-mentioned prescription is 100%.
The consumption of filling material and cladding is 7: 3-8: 2 weight ratios.
The used sweet taste material of filling material of the present invention and cladding can be pure crystal diabetin, hydroxyl isomaltulose, sorbierite, maltitol, xylitol or pure crystallization FOS etc., and these sweet taste material can one or more compound uses.
After the used sweetener of cladding mixes in 1: 0.5～1 ratio with crystal diabetin, hydroxyl isomaltulose, add water maintenance fluidized state and boiled when forming best results in 20-40 minute.
Filling material of the present invention and the used grease of cladding can be vegetative greases, comprise peanut oil, soybean oil, cottonseed oil, rapeseed oil, safflower oil, rice bran wet goods.These greases can one or more compound uses.
The used dietary fiber of filling material of the present invention can be complete water-soluble glucan (Litesse) or inulin (Inulin), also can be multi-functional fibre and soya (MSF) or the high activity mushroom fiber (HLF) that the inventor develops voluntarily.These dietary fibers can one or more compound uses.
Multi-functional fibre and soya is that the insoluble sludge with the soybean processing gained is a raw material, through soaking, take off raw meat, decolouring, predryingly being divided into 20% to moisture, obtains through twin-screw extrusion process, pulverizing, screening again.Products obtained therefrom appearance milky white, granularity contain dietary fiber more than 70% below 20 microns, and wherein Soluble Fiber accounts for 30%.
High activity mushroom fiber is that the leftover bits and pieces mushroom stems with the mushroom dewater plant is a raw material, through soaking rinsing, decolouring, predrying to containing moisture 20%, obtains through twin-screw extrusion process, pulverizing, screening again.The little yellow of products obtained therefrom outward appearance, granularity contain dietary fiber more than 75% below 20 microns, and wherein Soluble Fiber accounts for 30%.
The employed thickener of filling material of the present invention can be existing food thickenig agent, as xanthans, sodium alginate, melon glue, carragheen, hydroxypropul starch etc.
The used emulsifying agent of filling material of the present invention can be a certain in following: sucrose ester (HLB=11), sucrose ester (HLB=9) or refining soybean lecithin (content requirement is more than 95%).
The production of moon cake generally comprises the following step:
1, lotus-seed paste preparation comprises immersion, soda boiling, decortication, correct grinding;
2, lotus-seed paste and the damp and hot shovel system of other filling material, cooling;
3, with the faric material of cladding, moulding;
4, moon cake baking (being generally 250 ℃), cooling, packing.
In order to produce the Sugarless high-fibre low-energy moon cake of mouthfeel and unique flavor, the present invention improves prior art, and during the preparation lotus-seed paste, lotus seeds need to handle through the super-high-pressure homogenization of 1～2 road 40-70MPa after immersion, soda boiling, decortication, correct grinding again.When homogenization pressure is 50-60Mpa, best results.
When the baking temperature of moon cake at 150-200 ℃, stoving time is in the time of 15-30 minute, the moon cake mouthfeel is best, taste is crisp fragrant.
In order to prolong the moon cake storage life and to make moon cake guarantor type good, toast the back moon cake and surpass 60%, and pack immediately after the cooling in the highest relative humidity of cooling, packing shop.
The packaging bag of moon cake requires to use the packaging material of good leak tightness (promptly damp proof, the gas-tight performance is good).
The Sugarless high-fibre low-energy moon cake of producing with method of the present invention has following characteristic:
1. do not have saccharification, cane sugar content is 0, and glucose, maltose and so on can cause that the sugared content of blood glucose fluctuation also is 0.
2. low sugarinessization, sugariness only is 48%～51% of traditional corresponding product.
3. pure sweet taste, sweet taste characteristic is good, does not have bitter taste.
4. low fatization, fat content is the 50%-70% of traditional corresponding product.
5. low energy quantizes, and energy value is 65%～67% of traditional corresponding product, has reached the standard of U.S. FDA.
6. the non-carious tooth that causes is very favourable to protecting the health of one's teeth.
7. high fibrillatable, total dietary fiber content reaches 10%～15%.
8. multifunction has relaxing bowel, grows unique physiological function such as Bifidobacterium.
Fig. 1 represents the technological process of production of high-quality Sugarless high-fibre low-energy moon cake provided by the invention.Wherein the method for operating of (a)～(d), (g)～(j) is identical with traditional mooncake.
In the traditional mooncake fillings, owing to contain a large amount of sucrose and grease, the chemical reaction of many complexity has taken place in sucrose, grease and lotus seeds in the damp and hot shovel system of high temperature (f) process, it is peculiar to produce traditional lotus seed paste mooncake:
1. fine and smooth lubricious mouthfeel characteristic
2. tempting shinny brown pool
3. the peculiar lotus-seed paste fragrance that assails the nostrils of fragrant
But the present invention has used relatively large sweetening material and dietary fiber, and has reduced the grease use amount. Owing to do not have Use sucrose is arranged, lost the viscosity that the sucrose batching has, moistening, satiny matter structure characteristics, and sucrose With the chemical reaction of lotus seeds many complexity in damp and hot shovel system (f) process, this will be so that the Sugarless high-fibre of making Matter structure and the traditional mooncake of low-energy moon cake fillings have very big difference. The present invention by above-mentioned formula Design with Optimize that part has solved this problem, but that the fillings of making shows slightly still is coarse, not enough smooth. Therefore, the worker Special 1～2 road super-high-pressure homogenization (e) that increases of the present invention is processed during the skill design, requires homogenization pressure to reach 40-70MPa is with further reduction lotus material grain graininess. Like this, just can effectively solve the Sugarless high-fibre low-energy moon The problem that the cake fillings is not enough smooth.
In baking (1) operation, the present invention requires the baking temperature of moon cake than the baking temperature of corresponding traditional mooncake Low 20～50 ℃, the highest can not be above 200 ℃. This is because sweetening material such as the pure crystal diabetin that the present invention uses (103～105 ℃ of fusing points), sorbierite (96～97 ℃), maltitol (135～140 ℃) etc. molten Point is relatively low, may subside because fusing makes the moon cake distortion in high-temperature baking. Therefore, to the highest baking Temperature, time are restricted.
In the present invention, for employed packaging material in packing (n) operation strict demand is arranged, require to use The packaging material of good leak tightness, the highest relative humidity of packing shop do not surpass 60%. And in cooling (m) In the operation, moon cake after the baking requires in the cooling of the workshop of humidity lower (being no more than 60%), after the cooling immediately Packing. This is because sweetening material used in the present invention and dietary fiber, and is low such as pure crystal diabetin, pure crystallization The batchings such as Fructooligosaccharides, sorbierite, maltitol, glucan, inulin all are easy to the moisture in the absorbing air, This is valuable to aspects such as the freshness of keeping moon cake and moisture, but can make the excessive moisture absorption of the moon cake of making and easily Moldy metamorphism, shortening shelf-life. In addition, because the cake skin moisture absorption at first outside, it is poor skin filling rate of moisture absorption to occur And the skin filling of moon cake is separated. Therefore, the present invention has strict wanting to the humidity in packing (n) and cooling (m) workshop Ask.
The present invention compared with prior art has following advantage:
1, moon cake of the present invention has sugar-free, high fiber, low-energy characteristics, also have non-cause carious tooth, Relaxing bowel, grow the physiological functions such as Bifidobacterium, is to healthy and helpful food, is fit to very much obesity The special populations such as people, diabetes patient, cardiovascular patient, children are edible;
2, lubricated, the crisp perfume (or spice) of taste of pure and fresh pure, the delicate mouthfeel of moon cake sweet taste of the present invention;
3, Production of Moon Cake method of the present invention is on the conventional art basis, increases super-high-pressure homogenization place, 1-2 road Reason, and for the characteristics that moon cake of the present invention is filled a prescription, the conditions such as moon cake baking temperature have been made improvement, produce High-quality moon cake.
Below by embodiment the present invention is done further narration.
Sugarless high-fibre low-energy moon cake filling material
Getting the dried lotus seeds of 56kg carries out defibrination and gets slurry 140kg after immersion, soda boiling, decortication, after this slurry is handled 2 times through the super-high-pressure homogenization of 40MPa, it is moved in the shovel pot, add 14kg peanut oil, 10kg rice bran oil, the pure crystallization FOS of 15kg, 10kg hydroxyl isomaltulose, 20kg maltitol, 10kg glucan, the active mushroom fiber of 5kg, 0.5kg lecithin successively, damp and hot shovel system 100min under 250～300 ℃ of temperature, add the viscous fluid that contains the 0.18kg xanthans of dilution in advance again, continue shovel system 80min down at 250 ℃.Cool off after taking the dish out of the pot about Sugarless high-fibre low-energy moon cake filling material 180kg.
Embodiment 2
Sugarless high-fibre low-energy moon cake filling material
Getting the dried lotus seeds of 58kg carries out defibrination and gets slurry 150kg after immersion, soda boiling, decortication, after this slurry is handled 2 times through the super-high-pressure homogenization of 50MPa, move in the shovel pot, add 10kg soybean oil, 7kg rice bran oil, the pure crystal diabetin of 8kg, 20kg sorbierite, 12kg maltitol, 12kg inulin, the multi-functional fibre and soya of 9kg, 0.5kg sucrose ester (HLB=11) back damp and hot shovel system 100min under 250～300 ℃ of temperature successively, add the viscous fluid that contains the 0.25kg carragheen of dilution in advance again, continue shovel system 80min down at 250 ℃.Cool off after taking the dish out of the pot Sugarless high-fibre low-energy moon cake filling material 180kg.
Embodiment 3
The Sugarless high-fibre low-energy moon cake cladding
Get the pure crystal diabetin of 10kg, 8kg hydroxyl isomaltulose, 4.5g citric acid and be dissolved in the 14kg water, be heated to boiling, and keep 20min, 30kg is syrup dedicated.
Get flour 50kg and rice bran oil 15kg, add the 30kg syrup and the 1% buck 0.75kg of above-mentioned preparation, mix, promptly get the 95kg of cake surface group.
Embodiment 4
Sugarless high-fibre low-energy moon cake
After getting the filling material cutting block forming of embodiment 1, example 2, in the ratio bag cake of filling and skin ratio 8:2, develop and print to make and give birth to a month biscuit, place 200 ℃ of bakers to toast 25～30min (take out when being baked to 12min with egg slurry brush cake face, continue baking then).Cool off in relative humidity is lower than 60% environment, Sugarless high-fibre low-energy moon cake gets product after the packing.The heavy 80g of every moon cake, filling 64g wherein, skin 16g.
Moon cake at room temperature (25 ℃) deposit after 2 months detect its composition and content as follows: sucrose, glucose, maltose: do not detect, total dietary fiber: 12.56%, fat content: 10.8%, moisture (skin): 10.9%, moisture (filling): 14.2%, ash content: 0.76%, protein: 6.19%, energy: 12.1kJ/g, coliform, pathogenic bacteria, mould do not detect or are lower than standard value.
Under the same conditions, it is as follows to get commercially available lotus seed paste mooncake result of the test: sucrose: dietary fiber 35%: fat 3%: energy 16%: 18.4kJ/g.
As seen, compared with prior art, the special dietary that moon cake of the present invention meets the society consumer needs Ask, it has sugar-free (sucrose, glucose, maltose content are 0), high fiber, low-energy nutrition spy The point; The used sweetening material of the present invention can not cause that all the tooth dental caries become, so very favourable to protecting the health of one's teeth; By In the uniqueness of moon cake of the present invention prescription, it also has and relaxes bowel, and grows in the body physiology merits such as Bifidobacterium Effect; It is special to be very suitable for adiposis patient, diabetes patient, cardiovascular patient, the elderly, children etc. The crowd is edible.
Claims (13)
1, a kind of Sugarless high-fibre low-energy moon cake is characterized in that the weight composition of mooncake filling material is: lotus seeds 30-40%, sweet taste material 30-45%, grease 10-20%, dietary fiber 5-15%, thickener 1-5%, emulsifying agent 1-5%, water; The weight of moon cake cladding is formed: flour 40-50%, sweetener 25-30%, grease 10-20%, water; The consumption of filling material and cladding is 7: 3-8: 2 weight ratios.
2,, it is characterized in that the used sweet taste material of mooncake filling material and cladding is pure crystal diabetin, hydroxyl isomaltulose, sorbierite, maltitol, xylitol or pure crystallization FOS etc. according to the described Sugarless high-fibre low-energy moon cake of claim 1; These sweet taste material can one or more compound uses.
3,, it is characterized in that adding after the used sweetener of cladding mixes in 1: 0.5～1 ratio with crystal diabetin, hydroxyl isomaltulose water and keep fluidized state to boil in 20-40 minute forming according to the described Sugarless high-fibre low-energy moon cake of claim 2.
4, according to the described Sugarless high-fibre low-energy moon cake of claim 1, it is characterized in that the used grease of mooncake filling material and cladding is a vegetative grease, comprise peanut oil, soybean oil, cottonseed oil, rapeseed oil, safflower oil, rice bran wet goods; These greases can one or more compound uses.
5,, it is characterized in that the used dietary fiber of mooncake filling material is complete water-soluble glucan (Litesse) or inulin (Inulin), multi-functional fibre and soya (MSF) or high activity mushroom fiber (HLF) according to the described Sugarless high-fibre low-energy moon cake of claim 1.These dietary fibers can one or more compound uses.
6, according to the described Sugarless high-fibre low-energy moon cake of claim 5, it is characterized in that multi-functional fibre and soya is that insoluble sludge with the soybean processing gained is a raw material, through soaking, take off raw meat, decolouring, predryingly being divided into 20%, obtain through twin-screw extrusion process, pulverizing, screening again to moisture.
7, according to the described Sugarless high-fibre low-energy moon cake of claim 5, it is characterized in that high activity mushroom fiber is that leftover bits and pieces mushroom stems with the mushroom dewater plant is a raw material, through soaking rinsing, decolouring, predrying, obtain through twin-screw extrusion process, pulverizing, screening again to containing moisture 20%.
8,, it is characterized in that the used thickener of mooncake filling material is xanthans, sodium alginate, melon glue, carragheen, hydroxypropul starch etc. according to the described Sugarless high-fibre low-energy moon cake of claim 1.
9, according to the described Sugarless high-fibre low-energy moon cake of claim 1, it is characterized in that the emulsifying agent that the mooncake filling material is used, can be a certain in following: sucrose ester (HLB=11), sucrose ester (HLB=9) or refining soybean lecithin (content requirement is more than 95%).
10, a kind of production method of Sugarless high-fibre low-energy moon cake comprises the following steps:
(1) lotus-seed paste preparation comprises immersion, soda boiling, decortication, correct grinding;
(2) lotus-seed paste and the damp and hot shovel system of other filling material, cooling;
(3) with the faric material of cladding, moulding;
(4) moon cake baking, cooling, packing; When it is characterized in that preparing lotus-seed paste, lotus seeds need to handle through the super-high-pressure homogenization of 1～2 road 40-70VPa after immersion, soda boiling, decortication, correct grinding again.
11, according to the production method of the described Sugarless high-fibre low-energy moon cake of claim 10, when it is characterized in that preparing lotus-seed paste, the pressure that its super-high-pressure homogenization is handled is 50-60Mpa.
12, according to the production method of the described Sugarless high-fibre low-energy moon cake of claim 10, it is characterized in that the baking temperature when moon cake is 150-200 ℃, stoving time is 15-30 minute.
13,, it is characterized in that toasting the back moon cake and be lower than 60%, and pack immediately after the cooling in the highest relative humidity of cooling, packing shop according to the production method of the described Sugarless high-fibre low-energy moon cake of claim 10.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99124688A CN1091353C (en) | 1999-12-29 | 1999-12-29 | Sugarless high-fibre low-energy moon cake and its production method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99124688A CN1091353C (en) | 1999-12-29 | 1999-12-29 | Sugarless high-fibre low-energy moon cake and its production method |
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| CN1272320A true CN1272320A (en) | 2000-11-08 |
| CN1091353C CN1091353C (en) | 2002-09-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN99124688A Expired - Fee Related CN1091353C (en) | 1999-12-29 | 1999-12-29 | Sugarless high-fibre low-energy moon cake and its production method |
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| CN110521749A (en) * | 2019-07-25 | 2019-12-03 | 深圳市麦轩食品有限公司 | A kind of low sugar content and high fiber content moon cake and preparation method thereof |
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