CN103621598B - A Chicory Salt and Pretzel Mooncake - Google Patents

Abstract

The invention discloses a chicory spiced salt moon cake which is prepared from the following components, by weight, 20-25 parts of cooked flour, 9-14 parts of low-gluten flour, 8-12 parts of white sweetened bean paste, 4-6 parts of chicory syrup, 7-10 parts of peanut kernel, 4-7 parts of white gourd strips, 4-7 parts of sesame, 2-5 parts of inulin, 3-5 parts of Cantonese syrup, 3-5 parts of medium-gluten flour, 2-5 parts of soft white sugar, 2-5 parts of peanut oil, 2-5 parts of salad oil, 2-5 parts of white lotus seed, 2-5 parts of melon seeds, 2-5 parts of lard oil, 0.5-1.5 parts of chicory powder, 0.3-0.8 part of onion, 0.1-0.4 part of pepper powder, 0.1-0.3 part of salt and 0.1-0.3 part of alkaline water; the moon cake is prepared by the working procedures of product batching and pretreatment, skin preparation, stuffing preparation, molding and baking, and has the advantages of high dietary fiber content, quick oil return, good taste, long shelf life, no addition of any preservative and the like.

Description

A Chicory Salt and Pretzel Mooncake

technical field

The invention relates to the field of food, in particular to a chicory salt and pepper moon cake.

Background technique

Eating moon cakes on Mid-Autumn Festival is the same as eating rice dumplings on the Dragon Boat Festival and eating glutinous rice balls on the Lantern Festival. It is a traditional folk custom in our country. Throughout the ages, people have regarded moon cakes as a symbol of auspiciousness and reunion. Pretzel mooncakes are one of the traditional mooncakes, which can be divided into Suzhou style and Cantonese style. The mooncakes are suitable for saltiness and sweetness, sweet and salty, fragrant but not greasy, crispy and crispy in the mouth, and rich in salt and pepper flavor.

However, due to the ingredients and manufacturing process of the existing salt and pepper moon cakes, the existing salt and pepper moon cakes have low dietary fiber content, short shelf life, slow oil return, single taste, tradition, and poor mouthfeel, which cannot meet the changing food needs of the public.

Therefore, how to improve the ingredients and manufacturing process of salt and pepper moon cakes, so as to increase the dietary fiber content of salt and pretzel moon cakes, enrich the taste, prolong the shelf life, and shorten the oil return time has become an urgent problem to be solved.

Contents of the invention

In view of this, the purpose of the present invention is to provide a chicory salt and pepper moon cake, to at least solve the low dietary fiber content, short shelf life, slow oil return, single taste, tradition, poor taste, and can not meet the changing needs of the public. Food needs and other issues.

One aspect of the present invention provides a chicory salt and pepper moon cake, which is characterized in that: the moon cake is made of the following ingredients by weight ratio, 20-25 parts of cooked noodles, 9-14 parts of low-gluten flour, 8-12 parts of white bean paste, 4~6 parts of chicory syrup, 7~10 parts of peanut kernels, 4~7 parts of wax gourd sticks, 4~7 parts of sesame seeds, 2~5 parts of inulin, 3~5 parts of Cantonese syrup, 3~5 parts of all-purpose flour, cotton 2~5 parts of white sugar, 2~5 parts of peanut oil, 2~5 parts of salad oil, 2~5 parts of white lotus paste, 2~5 parts of melon seeds, 2~5 parts of lard, 0.5~1.5 parts of chicory powder, 0.3 parts of onion ~0.8 parts, 0.1~0.4 parts of pepper powder, 0.1~0.3 parts of salt, 0.1~0.3 parts of alkaline water.

Preferably, the moon cake is made of the following ingredients by weight: 23.44 parts of cooked noodles, 10.59 parts of low-gluten flour, 10.41 parts of white bean paste, 5.67 parts of chicory syrup, 8.46 parts of peanut kernels, 5.21 parts of wax gourd sticks, 4.55 parts of sesame seeds, chrysanthemum 4.00 parts of flour, 3.97 parts of Cantonese syrup, 3.97 parts of all-purpose flour, 3.90 parts of soft white sugar, 3.78 parts of peanut oil, 2.60 parts of salad oil, 2.56 parts of white lotus seed paste, 2.34 parts of melon seeds, 2.34 parts of lard, 1.02 parts of chicory powder, 0.65 parts of green onions, 0.26 parts of pepper powder, 0.13 parts of salt, and 0.15 parts of alkaline water.

Among them, in addition to the traditional materials, the salt and pretzel mooncake has three ingredients: white lotus paste, chicory syrup, and chicory powder added to the mooncake skin, and three ingredients: chicory syrup, chicory powder, and inulin powder are added to the mooncake filling. Adding new ingredients and matching the corresponding process, on the one hand, it increases the dietary fiber content of mooncakes, which is about three times that of traditional mooncakes; on the other hand, it greatly shortens the time for mooncakes to return to oil and improves the softness and hardness of mooncake skin , the taste is more delicate; from the perspective of material preservation, new ingredients are added to increase the shelf life of mooncakes; from the perspective of taste, new ingredients are added to endow mooncakes with a unique coffee bitter taste. Give people a new feeling.

Another aspect of the present invention also provides a process for making chicory salt and pepper mooncakes, which is characterized in that: the specific production steps are as follows,

——Preparation of chicory powder: Wash the chicory and cut into pieces to dry under natural conditions. Use a drum oven at a temperature of 140-160°C to bake for 20-30 minutes until golden yellow, and then use the The powder machine is made into powder, passed through a sieve of more than 200 mesh, and set aside;

——Product ingredients and pretreatment: Weigh the raw materials according to the formula for later use, then roast the nuts until fully cooked, and peel the peanuts and break the petals; cut the preserved fruit into cubes, the size of which is 1cm ³ ; onion stir into a puree;

——Preparation of skin material: Put alkaline water, chicory syrup and Cantonese syrup into a container and mix them well. The weight ratio of chicory syrup and Cantonese syrup is 1:1, then add peanut oil and continue to stir until there is no oil on the surface , put the white lotus seed paste into the container, stir well, then add chicory powder whose weight is 1/10 to 1/9 of the chicory syrup, stir evenly, and finally pour the low-gluten flour and medium-gluten flour into the container, stir evenly, and prepare For the leather, relax the leather for 2.5~4 hours, then set aside;

——Prepare the filling: mix cooked noodles, peanut kernels, white bean paste, winter melon sticks, sesame seeds, soft sugar, salad oil, melon seeds, lard, pepper powder, salt, onion, inulin, the remaining chicory syrup and chicory Pour the powder into the container, mix and stir evenly until the filling is viscous, set aside;

——Molding: Wrap the stuffing in the leather, press and shape, and relax the shaped mooncake for 1~1.5 hours;

——Baking: After spraying a layer of water on the surface of the relaxed mooncake, put it in a tunnel oven, pre-bake it at a temperature of 190°C and 160°C for 5-8 minutes, and take it out of room temperature After cooling for 2 minutes, brush a layer of egg liquid on the surface of the mooncake, put it into the tunnel oven, and bake it for 8 ~10 minutes to produce the finished product.

Preferably, the egg liquid is formed by mixing 5 egg yolks, 1 whole egg and 20g vegetable oil.

Wherein, the content of dietary fiber in chicory powder processed by the method of the present invention is 47%, the content of dietary fiber in chicory syrup is 15%, and the content of dietary fiber in inulin is up to 86%. Add the above 3 Salt and pretzel mooncakes processed with this raw material can provide more dietary fiber to the human body. Dietary fiber is a type of polysaccharide that cannot be directly absorbed by the human body, but is absorbed and utilized by beneficial intestinal flora. This type of polysaccharide mainly comes from complex carbohydrates in plant cell walls. It can also be called non-starch polysaccharides, that is, non-α-glucans. The polysaccharides of sugar can multiply the beneficial bacteria in the intestines. Dietary fiber is an essential component of a healthy diet and plays an important role in maintaining a healthy digestive system. At the same time, adequate intake of fiber can also prevent cardiovascular disease, cancer, diabetes and other diseases.

The content of fructose in chicory syrup is high, and fructose has good hygroscopicity. Among sugars, fructose has the strongest hygroscopicity and can easily absorb water, making the crust soft, which can obviously improve the product grade and extend the shelf life. In the formula, chicory syrup and Cantonese syrup are added in a 1:1 mixture, which not only increases the fructose content in the syrup, but also increases the dietary fiber content of the product.

After the syrup and oil are evenly mixed, the traditional manufacturing method is to directly add low-gluten flour, but in the present invention, after the syrup and oil are evenly mixed, first add white lotus paste, then add chicory powder, and finally add low-gluten flour and medium-gluten flour. Mix evenly in turn, the order cannot be changed, and the ratio of low-gluten flour to medium-gluten flour is preferably about 8:3.

Compared with the traditional production method, the invention adds white lotus seed paste in the leather production process, which not only nourishes the moon cake, but also makes the moon cake oil return quickly, the cake skin is softer, and the taste is delicate. After the syrup and oil are evenly mixed, the first step of adding white lotus paste is to break up the lumpy white lotus paste, so that the tissue of white lotus paste can be evenly distributed in the leather. Mix well.

Compared with the traditional manufacturing method, the present invention adds chicory powder after the white lotus paste in the leather manufacturing process. Chicory powder is easy to absorb moisture and form granules. Adding chicory powder before adding flour in the process of stirring the leather will facilitate the uniform diffusion of the chicory powder in the tissue, which is beneficial to the uniform stirring of the leather. The moisture content of the chicory syrup is 28.2%, while the moisture content of the traditional Cantonese syrup is about 20%. In the formula of the leather, the chicory syrup and the Cantonese syrup are mixed at a ratio of 1:1, which will increase the moisture of the leather, and then add the chicory The hygroscopicity of fructooligosaccharides and polyfructosaccharides in chicory powder can fix the excess water in the syrup, and also greatly shorten the oil return time of moon cakes. According to the characteristics of the newly added ingredients, referring to the traditional moon cake skin material process, after a lot of experiments, it is determined that the content of the added chicory powder is about one-tenth to one-ninth of the content of the chicory syrup.

Adding white lotus seed paste and chicory powder will slightly change the ductility of the leather. Experiments have found that adding low-gluten flour and medium-gluten flour at a ratio of about 8:3 can maintain the original ductility of the leather. The leather material can well cover the filling, without cracks, deformation, delicate hand feeling and good coloring.

Adding inulin to the stuffing, because of its hygroscopicity, improves the adhesion of the stuffing and makes it easier to handle. Inulin has strong thermal stability and is not easy to decompose under high-temperature heating conditions. Since free water is combined into bound water, the gel state of inulin is quite stable, so that the moon cake can maintain its inherent shape when baked at high temperature. In addition, inulin has the ability to bind free water, which is beneficial to the reduction of water activity, delays the volatilization of water in mooncakes, prevents mooncakes from going bad and increases shelf life.

The chicory salt and pepper moon cake provided by the invention and the manufacturing process thereof have the advantages of high dietary fiber content, fast oil return, good taste, long shelf life, and no addition of any preservatives.

Detailed ways

Example 1

A chicory salt and pepper moon cake, which is made of the following ingredients in weight ratio: 20 parts of cooked noodles, 9 parts of low-gluten flour, 8 parts of white bean paste, 6 parts of chicory syrup, 7 parts of peanut kernels, 4 parts of wax gourd strips, 7 parts of sesame seeds, 2 parts inulin, 5 parts Cantonese syrup, 4 parts all-purpose flour, 5 parts soft white sugar, 2 parts peanut oil, 5 parts salad oil, 2 parts white lotus paste, 5 parts melon seeds, 5 parts lard, 1.5 parts chicory powder, 0.8 parts of onion, 0.1 part of pepper powder, 0.1 part of salt, 0.15 part of alkaline water;

The specific production steps are as follows:

——Preparation of chicory powder: Wash the chicory and cut into pieces to dry under natural conditions. Use a drum oven at a temperature of 140-160°C to bake for 20-30 minutes until golden yellow, and then use the The powder machine is made into powder, passed through a sieve of more than 200 mesh, and set aside;

——Product ingredients and pretreatment: Weigh the raw materials according to the formula for later use, then roast the nuts until fully cooked, and peel the peanuts and break the petals; cut the preserved fruit into cubes, the size of which is 1cm ³ ; onion stir into a puree;

——Preparation of skin material: Put alkaline water, chicory syrup and Cantonese syrup into a container and mix them well. The weight ratio of chicory syrup and Cantonese syrup is 1:1, then add peanut oil and continue to stir until there is no oil on the surface , put the white lotus seed paste into the container, stir well, then add chicory powder whose weight is 1/10 to 1/9 of the chicory syrup, stir evenly, and finally pour the low-gluten flour and medium-gluten flour into the container, stir evenly, and prepare For the leather, relax the leather for 2.5~4 hours, then set aside;

——Prepare the filling: mix cooked noodles, peanut kernels, white bean paste, winter melon sticks, sesame seeds, soft sugar, salad oil, melon seeds, lard, pepper powder, salt, onion, inulin, the remaining chicory syrup and chicory Pour the powder into the container, mix and stir evenly until the filling is viscous, set aside;

——Molding: Wrap the stuffing in the leather, press and shape, and relax the shaped mooncake for 1~1.5 hours;

——Baking: After spraying a layer of water on the surface of the relaxed mooncake, put it in a tunnel oven, pre-bake it at a temperature of 190°C and 160°C for 5-8 minutes, and take it out of room temperature After cooling for 2 minutes, brush a layer of egg liquid mixed with 5 egg yolks, 1 whole egg and 20g vegetable oil on the surface of the mooncake, and then put it into the tunnel oven. Under the condition of 160°C and the center temperature higher than 85°C, bake for 8-10 minutes to obtain the finished product.

The chicory and salt-and-pretzel mooncake was tested for nutritional components, oil return time, mouthfeel and shelf life, and the specific results are shown in Table 1.

Table 1: Nutrients, oil return time, mouthfeel and shelf life table of moon cake in embodiment 1

Example 2

A chicory salt and pepper moon cake, which is made of the following ingredients in weight ratio: 25 parts of cooked noodles, 14 parts of low-gluten flour, 12 parts of white bean paste, 4 parts of chicory syrup, 10 parts of peanut kernels, 4 parts of wax gourd sticks, 7 parts of sesame seeds, 5 parts of inulin, 3 parts of Cantonese syrup, 5 parts of all-purpose flour, 5 parts of soft white sugar, 5 parts of peanut oil, 2 parts of salad oil, 5 parts of white lotus paste, 2 parts of melon seeds, 2 parts of lard, 0.5 parts of chicory powder, 0.3 parts of onion, 0.4 parts of pepper powder, 0.3 parts of salt, 0.3 parts of alkaline water;

The specific manufacturing steps are the same as those in Example 1, and finally the finished product is obtained.

This chicory pretzel moon cake is carried out the detection of nutrient composition, oil return time, mouthfeel and shelf-life, and concrete results are shown in Table 2,

Table 2: Nutrient composition, oil return time, mouthfeel and shelf life table of moon cake in embodiment 2

Example 3

A chicory salt and pepper moon cake, which is made by weight ratio of the following ingredients: 23.44 parts of cooked noodles, 10.59 parts of low-gluten flour, 10.41 parts of white bean paste, 5.67 parts of chicory syrup, peanut kernels 8.46 parts, 5.21 parts of wax gourd strips, 4.55 parts of sesame, 4.00 parts of inulin, 3.97 parts of Cantonese syrup, 3.97 parts of all-purpose flour, 3.90 parts of soft white sugar, 3.78 parts of peanut oil, 2.60 parts of salad oil, 2.56 parts of white lotus seed paste, 2.34 parts of melon seeds 2.34 parts of lard, 1.02 parts of chicory powder, 0.65 parts of onion, 0.26 parts of pepper powder, 0.13 parts of salt, and 0.15 parts of alkaline water;

The specific manufacturing steps are the same as those in Example 1, and finally the finished product is obtained.

The chicory salt and pepper moon cake is tested for nutritional components, oil return time, mouthfeel and shelf life, and the specific results are shown in Table 3.

Table 3: Nutrient composition, oil return time, mouthfeel and shelf life table of moon cake in embodiment 3

Comparative example 1

A salt and pepper moon cake, which is made of the following ingredients by weight: 23 parts of cooked noodles, 12 parts of low-gluten flour, 8 parts of white bean paste, 6 parts of chicory syrup, 7 parts of peanut kernels, 4 parts of wax gourd strips, 7 parts of sesame seeds, 5 parts of formula syrup, 4 parts of all-purpose flour, 5 parts of soft white sugar, 2 parts of peanut oil, 5 parts of salad oil, 2 parts of white lotus paste, 3 parts of melon seeds, 5 parts of lard, 1 part of chicory powder, 0.65 parts of onion, pepper 0.1 part powder, 0.1 part salt, 0.15 part alkaline water;

The difference between the specific production steps and Example 1 is that no inulin is added to the mooncake filling, and at the same time, after mixing the syrup and oil in the preparation of the skin, directly add low-gluten, medium-gluten flour, chicory powder and white lotus seed paste and mix well , the other production processes are the same.

The salt-and-pretzel mooncake is tested for nutritional components, oil return time, mouthfeel and shelf life, and the specific results are shown in Table 4.

Table 4: Nutritional components, oil return time, mouthfeel and shelf life table of moon cakes in Comparative Example 1

Comparative example 2

A salt and pepper moon cake, which is made of the following ingredients by weight ratio: 14.5 parts of low-gluten flour, 25 parts of cooked noodles, 9 parts of peanut kernels, 11 parts of white bean paste, 2.5 parts of white lotus paste, 6 parts of wax gourd sticks, 5 parts of sesame seeds, cotton 4 parts of sugar, 3 parts of salad oil, 2 parts of melon seeds, 2.1 parts of lard, 0.15 parts of pepper powder, 0.1 parts of salt, 0.5 parts of onion, 10 parts of Cantonese syrup, 5 parts of peanut oil, 0.15 parts of alkaline water;

The specific production steps are carried out according to the traditional steps of making moon cakes, and the finished product is finally obtained through stirring, molding and baking processes.

The salt and pepper moon cake is carried out the detection of nutrient composition, oil return time, mouthfeel and shelf-life, and concrete results are shown in Table 5,

Table 5: Nutrient composition, oil return time, taste and shelf life table of moon cakes in comparative example 2

Comparative example 3

A salt and pepper moon cake, which is made of the following ingredients by weight: 40 parts of wheat flour, 9 parts of peanut kernels, 11 parts of white bean paste, 8 parts of wax gourd sticks, 5 parts of sesame seeds, 4.5 parts of soft white sugar, 3 parts of salad oil, and 3 parts of melon seeds 2 parts of lard, 0.4 parts of pepper powder, 0.2 parts of salt, 0.75 parts of onion, 10 parts of Cantonese syrup, 3 parts of peanut oil, 0.15 parts of alkaline water;

The specific production steps are carried out according to the traditional steps of making moon cakes, and the finished product is finally obtained through stirring, molding and baking processes.

This salt and pepper moon cake is carried out the detection of nutritional labeling, oil return time, taste and shelf life, and concrete result is shown in Table 6,

Table 6: Nutrient composition, oil return time, taste and shelf life table of moon cakes in comparative example 3

Claims (3)

1. a chicory salt and pepper moon cake is characterized in that: the moon cake is made by weight ratio of the following ingredients, 20-25 parts of cooked noodles, 9-14 parts of low-gluten flour, 8-12 parts of white bean paste, 4-12 parts of chicory syrup 6 servings, 7-10 servings of peanut kernels, 4-7 servings of wax gourd sticks, 4-7 servings of sesame seeds, 2-5 servings of inulin, 3-5 servings of Cantonese-style syrup, 3-5 servings of all-purpose flour, 2-5 servings of soft white sugar 2~5 parts of peanut oil, 2~5 parts of salad oil, 2~5 parts of white lotus paste, 2~5 parts of melon seeds, 2~5 parts of lard, 0.5~1.5 parts of chicory powder, 0.3~0.8 parts of onion, 0.1~0.4 parts of pepper powder, 0.1~0.3 parts of salt, 0.1~0.3 parts of alkaline water; The specific production steps are as follows, ——Preparation of chicory powder: Wash the chicory and cut into pieces to dry under natural conditions. Use a drum oven at a temperature of 140-160°C to bake for 20-30 minutes until golden yellow, and then use the The powder machine is made into powder, passed through a sieve of more than 200 mesh, and set aside; ——Product ingredients and pretreatment: Weigh the raw materials according to the formula for later use, then roast the nuts until fully cooked, and peel the peanuts and break the petals; cut the preserved fruit into cubes, the size of which is 1cm ³ ; onion stir into a puree; ——Preparation of skin material: Put alkaline water, chicory syrup and Cantonese syrup into a container and mix them well. The weight ratio of chicory syrup and Cantonese syrup is 1:1, then add peanut oil and continue to stir until there is no oil on the surface , put the white lotus seed paste into the container, stir well, then add chicory powder whose weight is 1/10 to 1/9 of the chicory syrup, stir evenly, and finally pour the low-gluten flour and medium-gluten flour into the container, stir evenly, and prepare For the leather, relax the leather for 2.5~4 hours, then set aside; ——Prepare the filling: mix cooked noodles, peanut kernels, white bean paste, winter melon sticks, sesame seeds, soft sugar, salad oil, melon seeds, lard, pepper powder, salt, onion, inulin, the remaining chicory syrup and chicory Pour the powder into the container, mix and stir evenly until the filling is viscous, set aside; ——Molding: Wrap the stuffing in the leather, press and shape, and relax the shaped mooncake for 1~1.5 hours; ——Baking: After spraying a layer of water on the surface of the relaxed mooncake, put it in a tunnel oven, pre-bake it at a temperature of 190°C and 160°C for 5-8 minutes, and take it out of room temperature After cooling for 2 minutes, brush a layer of egg liquid on the surface of the mooncake, put it into the tunnel oven, and bake it for 8 ~10 minutes to produce the finished product. 2. According to the described chicory salt and pepper moon cake of claim 1, it is characterized in that: said moon cake is made of the following ingredients by weight ratio, 23.44 parts of cooked noodles, 10.59 parts of low-gluten flour, 10.41 parts of white bean paste, 5.67 parts of chicory syrup, peanut 8.46 parts of kernels, 5.21 parts of winter melon strips, 4.55 parts of sesame seeds, 4.00 parts of inulin, 3.97 parts of Cantonese syrup, 3.97 parts of all-purpose flour, 3.90 parts of soft white sugar, 3.78 parts of peanut oil, 2.60 parts of salad oil, 2.56 parts of white lotus seed paste, melon seeds 2.34 parts, 2.34 parts of lard, 1.02 parts of chicory powder, 0.65 parts of onion, 0.26 parts of pepper powder, 0.13 parts of salt, 0.15 parts of alkaline water. 3. according to the described chicory salt and pepper moon cake of claim 1, it is characterized in that: described egg liquid is formed by mixing 5 egg yolks, 1 whole egg and 20g vegetable oil.