CN108669162A - A kind of production method of black cereal moon cake - Google Patents

Abstract

A method for making a black grain mooncake, using black grains such as black wheat, black rice, black beans, black fungus, and black sesame as raw materials, the preparation method includes the preparation of proofed mooncake skin dough, the preparation of mooncake fillings, mooncake molding and Mooncakes are baked. The black grain moon cake prepared by the invention is rich in protein, crude fiber, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium, and has the effects of nourishing the heart and kidney, invigorating the spleen and thickening the intestine, and removing heat and quenching thirst.

Description

A kind of making method of black grain moon cake

technical field

The invention relates to a method for making black grain mooncakes, belonging to the technical field of food processing.

Background technique

Modern nutritional research shows that the natural color of food is closely related to its nutritional function, the darker the color, the richer its nutrition and the more balanced and reasonable its structure. Although there are many types of black food resources, the varieties are different, and the nutritional components and physiologically active substances are not the same, but in summary, its nutrition has the following characteristics: 1. It contains a lot of dietary fiber. Since the natural pigments in black food resources are generally enriched in the seed coat (pericarp) or epidermis, in order to avoid the loss of pigments when eating, the whole grains are generally eaten, so the content of dietary fiber is relatively high. According to analysis, black rice contains 6.36% cellulose, 12.6% black soybean, 8.84% black corn, 4.06% black wheat, 3.06% black millet, and 14.26% black sesame, which is generally 2-3 times higher than ordinary light-colored similar products. . About 20% of these celluloses are insoluble crude fibers, and most of them are soluble polysaccharides and water-soluble fibers, which are ideal sources of dietary fiber. 2. Rich in protein and high proportion of essential amino acids. The protein content of black rice, black soybean, black corn, triticale, and black buckwheat is 10-60% higher than its light-colored counterparts. The amino acids that make up the protein are complete in variety, reasonable in proportion, and high in the proportion of essential amino acids. It has a high proportion of sulfur-containing amino acids (methionine + cystine) and phenyl ring-containing amino acids (tyrosine + phenylalanine). 3. The content of trace element-free iron, zinc, selenium and iodine is relatively prominent. The mineral elements of black food resources are rich and comprehensive, and the trace elements Fe, Zn, and Se are 1-3 times higher than their corresponding light-colored counterparts. 4. High content of vitamin B1, B2 and vitamin A, E. Both water-soluble and fat-soluble vitamins are rich in black food resources.

With the great improvement of people's living standards, in the daily diet structure, the red food refined from meat, eggs, milk and other raw materials has become the main food, which ensures people's nutrition and heat energy, and also satisfies people's needs. Delicious. But at the same time, various "diseases of wealth" have emerged due to overnutrition, such as cardiovascular and cerebrovascular diseases, diabetes, obesity and so on. According to relevant reports, there are more than 130 million hypertensive patients in my country, 80 million diabetic patients, and obesity everywhere. About 1.3 million people die of cardiovascular and cerebrovascular diseases and 2.5 million people die of tumors every year. . An important reason for the above phenomenon is the unreasonable diet structure, which is caused by red food as the main food in the diet. For this reason, the Chinese Nutrition Society has proposed a balanced diet "pyramid" suitable for Chinese people, and scientifically proposed how Chinese people have a balanced diet, reasonable nutrition, and diet structure and methods to promote health, and guide Chinese people to eat scientifically.

Contents of the invention

The object of the present invention is to provide a kind of preparation method of black grain moon cake.

In order to achieve the above object, the technical solution provided by the invention is: a kind of preparation method of black cereal moon cake, comprises the preparation of the moon cake skin dough proofed, the preparation of moon cake filling, moon cake molding and moon cake baking:

The raw material formula of described moon cake skin dough comprises the raw material of following weight portion: 28-32 weight portion of low-gluten flour, 8-12 weight portion of rye flour, 8-12 weight portion of soybean milk cream, 28-32 weight portion of white Granulated sugar, 0.5-0.8 parts by weight of table salt, 0.3-0.5 parts by weight of edible alkali, 0.5-0.75 parts by weight of a mixing stabilizer, and 25-27 parts by weight of water;

The preparation of the proofed mooncake skin dough comprises: placing each raw material in a container and mixing uniformly according to the raw material formula of the mooncake skin dough, kneading into dough-like moon cake dough; Temperature 25-30℃, relative humidity 70-80% environment for 30-40min, carry out dough proofing; then keep the ambient temperature and humidity constant, put the dough in the ultrasonic equipment, ultrasonic frequency 30-35KHz, power density 0.40- 0.45w/cm ² , process for 3-5min, and get the mooncake skin dough after proofing;

The raw material formula of described moon cake filling comprises the raw material of following weight portion: the black rice flour of 45-52 weight portion, the black bean powder of 5-8 weight portion, the black sesame seed of 5-8 weight portion, the black fungus of 2-3 weight portion powder, 1.5-2 parts by weight of black wolfberry powder, 33-40 parts by weight of icing sugar;

The preparation of the moon cake filling comprises: according to the raw material formula of the moon cake filling, placing each raw material in a container and mixing them uniformly to obtain a mixture, then adding water 1 to 2 times the weight of the mixture in the container, stirring evenly, Stand still for 60-90 minutes to make the material absorb water, then place the water-absorbed material in a steamer, steam for 30-60 minutes, and then let it cool to room temperature to obtain mooncake fillings;

The moon cake molding includes: making the moon cake filling into a stuffing ball with a diameter of 3.2-4.0cm, then rolling the proofed moon cake skin dough into a round skin, putting the stuffing ball in the center, filling The mass ratio of the ball to the round leather is 6~8:3; put the leather and filling balls into the mooncake mold, press it into the shape of the mooncake, and then demould to obtain the shaped mooncake;

The mooncake baking includes: putting the shaped mooncake into a preheated oven, baking at 175-185°C for 4-6min, taking it out and letting it cool for 5-8min, spraying water on the surface of the mooncake; putting the mooncake into the oven , bake at 175-185°C for 4-6 minutes, take it out and let it cool for 5-8 minutes, brush the upper and lower surfaces of the mooncake with egg wash; put the mooncake in the oven, bake at 175-185°C for 4-6 minutes, take it out and let it rest Leave to cool for 5-8 minutes, brush a circle of egg wash on the side of the mooncake; finally, put the mooncake in the oven, bake at 175-185°C for 4-6 minutes, take it out and let it cool to get the finished product.

The preferred technical solution is: the raw material formula of the mixed stabilizer includes the following raw materials in parts by weight: 70-80 parts by weight of sodium alginate, 10-15 parts by weight of pregelatinized starch, 5-10 parts by weight of xanthan The guar gum of gum, 5-10 weight part.

The preferred technical scheme is: the preparation method of the soy milk cream comprises the following steps:

Step 1: Soak the soybeans in water for 8-12 hours, then put the soaked soybeans into a food-grade plastic bag, vacuum-pack and heat-seal the vacuum-packed soybeans in an environment with a vacuum gauge pressure of -0.09～-0.10MPa, and then place the vacuum-packed soybeans in In the ultra-high pressure treatment equipment, at 20-30°C, use water as the pressure medium, adopt 400-450MPa ultra-high pressure treatment, and hold the pressure for 12-15min; then the ultra-high pressure treated soybeans and water are in a mass ratio of 1: Mix 2-5, stir to form a slurry, then separate and discard the bean dregs with a 80-100 mesh filter to obtain soymilk;

The second step: mix soymilk and sucrose evenly in a mass ratio of 3-4:1, then place the mixture in a centrifuge, centrifuge at 2-4°C at a speed of 6500-10000r/min for 20-30min, and collect the upper layer of oil to obtain the crude product of soybean milk cream;

Step 3: Centrifuge the crude soy milk cream at 2-4°C with a rotation speed of 10000-13000r/min for 3-5min, filter the water with 6-8 layers of gauze to obtain soy milk cream, and then use 35-40MPa high-pressure homogenization for the soy milk cream quality treatment to obtain refined soybean milk cream;

Step 4: Sterilize the refined soy milk cream to obtain the soy milk cream.

Owing to above-mentioned technical scheme uses, the advantage that the present invention has compared with prior art is:

The black grain moon cake prepared by the invention is rich in protein, crude fiber, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium, and has the effects of nourishing the heart and kidney, invigorating the spleen and thickening the intestine, and removing heat and quenching thirst.

Detailed ways

The implementation of the present invention will be illustrated by specific specific examples below, and those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification.

Embodiment one: a kind of preparation method of black grain moon cake

A black grain mooncake and a method for making the same by adding soybean milk cream, the black grains are triticale, black rice, black beans, black fungus, black sesame and the like.

The invention discloses a black grain mooncake and a method for making the same by adding soybean milk cream, comprising the following technical steps.

(1) Prepare soy milk cream

Prepare soymilk. Soak the soybeans with food-grade purified water for 10 hours to make the soybeans fully absorb water. Put soaked soybeans into food-grade plastic bags, vacuum-pack and heat-seal in an environment with a vacuum gauge pressure of -0.095MPa, and then place the vacuum-packed soybeans in food ultra-high pressure processing equipment at a temperature of 25°C to Water is the pressure medium, and it is treated with 425MPa ultra-high pressure, and the pressure holding time is 13.5min. The ultra-high-pressure processed soybeans are mixed with food-grade purified water at a mass ratio of 1:3, fully sheared and stirred to form a slurry, and then the soybean dregs are separated and discarded with a 90-mesh filter to obtain soybean milk.

Prepare soymilk cream crude. Soymilk and sucrose were mixed at a mass ratio of 3.5:1 and fully stirred evenly, then the mixture was placed in a high-speed centrifuge, and centrifuged at 8250r/min for 25min at a temperature of 3°C to collect the oil in the upper layer to obtain a crude soymilk cream.

Refined soy milk cream. The crude soy milk cream was centrifuged at 11,500 r/min for 4 minutes at a temperature of 3°C, and filtered with 7 layers of gauze to remove excess water; then, the soy milk cream was homogenized at 37 MPa high pressure to obtain refined soy milk cream.

Soymilk cream sterilized. The refined soymilk cream was pasteurized (at a temperature of 72°C for 17 minutes), cooled rapidly, and placed in an environment of 4°C for use.

(2) Make mooncake skin

Prepare mixed stabilizer. The mixed stabilizer formula is: 75 parts of sodium alginate, 12 parts of pregelatinized starch, 7 parts of xanthan gum, and 7 parts of guar gum. The various raw materials of the mixed stabilizer are mixed uniformly according to the formula ratio and then set aside.

Prepare mooncake skin dough. The moon cake skin dough formula is: 30 parts of low-gluten flour, 10 parts of rye flour, 10 parts of soy milk cream, 30 parts of white sugar, 0.65 parts of salt, 0.4 parts of edible alkali, 0.6 parts of mixed stabilizer, and 26 parts of food-grade purified water. Mix the various raw and auxiliary materials of the mooncake skin dough evenly according to the formula ratio, and knead it into a dough shape.

The mooncake skin dough is proofed. Put the mooncake dough in an environment with a temperature of 27°C and a relative humidity of 75% for 35 minutes to proof the dough; then, keep the ambient temperature and humidity constant, and place the dough in an ultrasonic device with an ultrasonic frequency of 32KHz and a power density of 0.42w/ cm ² , treated for 4 minutes.

(3) Making mooncake fillings

The moon cake filling formula is: 48 parts of black rice flour, 6.5 parts of black bean powder, 6.5 parts of black sesame, 2.5 parts of black fungus powder, 1.7 parts of black wolfberry powder, and 36 parts of icing sugar. The black rice, black beans, black sesame, black fungus and black wolfberry are all dry products, which are crushed and passed through a 70-mesh sieve before use.

Mix the various raw and auxiliary materials of the mooncake filling according to the formula ratio, add food-grade purified water 1.5 times its mass, stir well, and let it stand for 85 minutes until the material fully absorbs water. Place the mooncake filling mixed with water in a steamer, steam for 45 minutes, then let cool to room temperature, and set aside.

(4) Forming and baking

The mooncakes are shaped. Make the cooled moon cake fillings into balls with a uniform size and a diameter of 3.6 cm. Divide the proofed mooncake skin dough evenly, roll each portion into a round skin with appropriate thickness and size, put a filling ball in the center, the mass ratio of the filling ball to the round skin is 7: 3; Put the leather and filling balls into the mooncake mold and press them into a mooncake shape.

Mooncakes are baked. Put the shaped mooncake into a preheated oven, bake at 180°C for 5 minutes, take it out and let it cool for 6.5 minutes, and spray water on the surface of the mooncake, so that the skin of the mooncake becomes moist and no water droplets form; then, Put the mooncake into the oven, bake at 180°C for 5 minutes, take it out and let it cool for 6.5 minutes, brush the surface of the mooncake with egg liquid, cover the whole surface of the mooncake with egg liquid, and at the same time, it is advisable that the egg liquid does not drip; then, put the moon cake in the oven , bake at 180°C for 5 minutes, take it out and let it cool for 6.5 minutes, brush a circle of egg liquid on the side of the mooncake, so that the side of the mooncake is completely covered with egg liquid, and it is advisable that the egg liquid does not drip at the same time; finally, put the moon cake in the oven , bake at 180°C for 5 minutes, take it out and let it cool down.

Embodiment two: a kind of preparation method of black grain moon cake

A kind of preparation method of black cereal moon cake, comprises the preparation of the moon cake crust dough of risen, the preparation of moon cake filling, moon cake molding and moon cake baking:

The raw material formula of described moon cake skin dough comprises the raw material of following weight portion: the low-gluten flour of 28 weight portions, the rye flour of 8 weight portions, the soybean milk butter of 8 weight portions, the white granulated sugar of 28 weight portions, the table salt of 0.5 weight portion, The edible alkali of 0.3 weight part, the mixed stabilizer of 0.5 weight part, the water of 25 weight parts;

The preparation of the proofed mooncake skin dough comprises: placing each raw material in a container and mixing uniformly according to the raw material formula of the mooncake skin dough, kneading into dough-like moon cake dough; Proof the dough in an environment with a temperature of 25°C and a relative humidity of 70% for 30 minutes; then keep the ambient temperature and humidity constant, place the dough in an ultrasonic device with an ultrasonic frequency of 30KHz and a power density of 0.40w/cm ² for 3 minutes to obtain Proofed mooncake skin dough;

The raw material formula of described moon cake filling comprises the raw material of following weight portion: the black rice flour of 45 weight portions, the black bean powder of 5 weight portions, the black sesame of 5 weight portions, the black fungus powder of 2 weight portions, the black wolfberry of 1.5 weight portions powder, 33 parts by weight of icing sugar;

The preparation of the moon cake filling includes: according to the raw material formula of the moon cake filling, placing each raw material in a container and mixing them uniformly to obtain a mixture, then adding water with 1 times the weight of the mixture to the container, stirring evenly, and standing 60 minutes to make the material absorb water, then place the water-absorbed material in a steamer, steam for 30 minutes, and then let it cool to room temperature to obtain mooncake fillings;

The moon cake molding includes: making the moon cake filling into a filling ball with a diameter of 3.2cm, then rolling the proofed moon cake skin dough into a round skin, putting the filling ball in the center, and filling the filling ball The mass ratio of the leather to the round leather is 6:3; the leather and the filling balls are put into the mooncake mold, pressed into the shape of a mooncake, and then demoulded to obtain a shaped mooncake;

The mooncake baking includes: putting the shaped mooncake into a preheated oven, baking at 175°C for 4 minutes, taking it out and letting it cool for 5 minutes, spraying water on the surface of the mooncake; putting the mooncake into the oven, and baking at 175°C for 4 minutes , take it out and let it cool for 5 minutes, and brush the upper and lower surfaces of the mooncake with egg wash; put the mooncake in an oven, bake at 175°C for 4 minutes, take it out and let it cool for 5 minutes, and brush a circle of egg wash on the side of the mooncake; Finally, put the mooncake into the oven, bake it at 175°C for 4 minutes, take it out and let it cool to be the finished product.

A preferred embodiment is: the raw material formula of the mixed stabilizer includes the following raw materials by weight: 70 parts by weight of sodium alginate, 10 parts by weight of pregelatinized starch, 5 parts by weight of xanthan gum, 5 parts by weight of Guar gum.

A preferred embodiment is: the preparation method of the soy milk cream comprises the following steps:

Step 1: Soak the soybeans in water for 8 hours, then put the soaked soybeans into food-grade plastic bags, vacuum-pack and heat-seal them in an environment with a vacuum gauge pressure of -0.09MPa, and then place the vacuum-packed soybeans in ultra-high pressure processing equipment , at 20°C, using water as the pressure medium, adopting 400MPa ultra-high pressure treatment, and holding the pressure for 12 minutes; then mixing the ultra-high pressure treated soybeans with water at a mass ratio of 1:2, stirring to form a slurry, and then using 80 mesh The filter screen separates and discards the bean dregs to obtain soymilk;

Step 2: Mix soymilk and sucrose evenly at a mass ratio of 3:1, then place the mixture in a centrifuge, and centrifuge at 6500 r/min for 20 minutes at 2°C to collect the oil in the upper layer to obtain the crude soymilk cream;

Step 3: centrifuge the crude soy milk cream at 2°C at a speed of 10,000 r/min for 3 minutes, filter through 6 layers of gauze to remove water to obtain soy milk cream, and then homogenize the soy milk cream with 35 MPa high pressure to obtain refined soy milk cream;

Step 4: Sterilize the refined soy milk cream to obtain the soy milk cream.

Embodiment three: a kind of preparation method of black grain mooncake

A kind of preparation method of black cereal moon cake, comprises the preparation of the moon cake crust dough of risen, the preparation of moon cake filling, moon cake molding and moon cake baking:

The raw material formula of described moon cake skin dough comprises the raw material of following weight portion: the low-gluten flour of 32 weight portions, the rye flour of 12 weight portions, the soybean milk butter of 12 weight portions, the white granulated sugar of 32 weight portions, the table salt of 0.8 weight portion, The edible alkali of 0.5 weight part, the mixing stabilizer of 0.75 weight part, the water of 27 weight parts;

The preparation of the proofed mooncake skin dough comprises: placing each raw material in a container and mixing uniformly according to the raw material formula of the mooncake skin dough, kneading into dough-like moon cake dough; Proof the dough in an environment with a temperature of 30°C and a relative humidity of 80% for 40 minutes; then keep the ambient temperature and humidity constant, place the dough in an ultrasonic device with an ultrasonic frequency of 35KHz and a power density of 0.45w/cm ² for 5 minutes to obtain Proofed mooncake skin dough;

The raw material formula of described moon cake filling comprises the raw material of following weight portion: the black rice flour of 52 weight portions, the black bean powder of 8 weight portions, the black sesame of 8 weight portions, the black fungus powder of 3 weight portions, the black wolfberry of 2 weight portions powder, 40 parts by weight of icing sugar;

The preparation of the moon cake filling includes: according to the raw material formula of the moon cake filling, placing each raw material in a container and mixing them uniformly to obtain a mixture, then adding water twice the weight of the mixture to the container, stirring evenly, and standing 90 minutes to make the material absorb water, then place the water-absorbed material in a steamer, steam for 60 minutes, and then let it cool to room temperature to obtain mooncake fillings;

The moon cake molding includes: making the moon cake filling into a filling ball with a diameter of 4.0cm, then rolling the proofed moon cake skin dough into a round skin, putting the filling ball in the center, and filling the filling ball The mass ratio to the round leather material is 8:3; put the leather material together with the filling ball into the moon cake mold, press it into a moon cake shape, and then demould to obtain the shaped moon cake;

The mooncake baking includes: put the shaped mooncake into a preheated oven, bake at 185°C for 6 minutes, take it out and let it cool for 8 minutes, spray water on the surface of the mooncake; put the mooncake into the oven, and bake at 185°C for 6 minutes , take it out and let it cool for 8 minutes, and brush the upper and lower surfaces of the mooncake with egg wash; put the mooncake in an oven, bake at 185°C for 6 minutes, take it out and let it cool for 8 minutes, and brush a circle of egg wash on the side of the mooncake; Finally, put the mooncake into the oven, bake it at 185°C for 6 minutes, take it out and let it cool to be the product.

A preferred embodiment is: the raw material formula of the mixed stabilizer includes the following raw materials by weight: 80 parts by weight of sodium alginate, 15 parts by weight of pregelatinized starch, 10 parts by weight of xanthan gum, 10 parts by weight of Guar gum.

A preferred embodiment is: the preparation method of the soy milk cream comprises the following steps:

Step 1: Soak the soybeans in water for 12 hours, then put the soaked soybeans into a food-grade plastic bag, vacuum-pack and heat-seal the vacuum-packed soybeans in an environment with a vacuum gauge pressure of -0.10MPa, and then place the vacuum-packed soybeans in ultra-high pressure processing equipment In the process, at 30°C, water was used as the pressure medium, and 450MPa ultra-high pressure treatment was adopted, and the pressure holding time was 15 minutes; then the ultra-high pressure treated soybeans were mixed with water at a mass ratio of 1: 5, stirred to form a slurry, and then 100 mesh The filter screen separates and discards the bean dregs to obtain soymilk;

Second step: mix soymilk and sucrose evenly in a mass ratio of 4:1, then place the mixed solution in a centrifuge, and centrifuge at 4°C at a speed of 10000r/min for 30min, collect the upper layer oil, and obtain the crude soymilk cream;

Step 3: centrifuge the crude soy milk cream at 4°C at 13,000 r/min for 5 minutes, filter through 8 layers of gauze to remove water to obtain soy milk cream, and then homogenize the soy milk cream with 40 MPa high pressure to obtain refined soy milk cream;

Step 4: Sterilize the refined soy milk cream to obtain the soy milk cream.

The above-mentioned embodiments only illustrate the principles and effects of the present invention, but are not intended to limit the present invention. Anyone skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or changes made by those skilled in the art without departing from the spirit and technical ideas disclosed in the present invention shall still be covered by the claims of the present invention.

Claims (3)

1. a kind of preparation method of black cereal moon cake is characterized in that: comprise the preparation of the moon cake crust dough of proofing, the preparation of moon cake filling, moon cake molding and moon cake baking: The raw material formula of described moon cake skin dough comprises the raw material of following weight portion: 28-32 weight portion of low-gluten flour, 8-12 weight portion of rye flour, 8-12 weight portion of soybean milk cream, 28-32 weight portion of white Granulated sugar, 0.5-0.8 parts by weight of table salt, 0.3-0.5 parts by weight of edible alkali, 0.5-0.75 parts by weight of a mixing stabilizer, and 25-27 parts by weight of water; The preparation of the proofed mooncake skin dough comprises: placing each raw material in a container and mixing uniformly according to the raw material formula of the mooncake skin dough, kneading into dough-like moon cake dough; Temperature 25-30℃, relative humidity 70-80% environment for 30-40min, carry out dough proofing; then keep the ambient temperature and humidity constant, put the dough in the ultrasonic equipment, ultrasonic frequency 30-35KHz, power density 0.40- 0.45w/cm ² , process for 3-5min, and get the mooncake skin dough after proofing; The raw material formula of described moon cake filling comprises the raw material of following weight portion: the black rice flour of 45-52 weight portion, the black bean powder of 5-8 weight portion, the black sesame seed of 5-8 weight portion, the black fungus of 2-3 weight portion powder, 1.5-2 parts by weight of black wolfberry powder, 33-40 parts by weight of icing sugar; The preparation of the moon cake filling comprises: according to the raw material formula of the moon cake filling, placing each raw material in a container and mixing them uniformly to obtain a mixture, then adding water 1 to 2 times the weight of the mixture in the container, stirring evenly, Stand still for 60-90 minutes to make the material absorb water, then place the water-absorbed material in a steamer, steam for 30-60 minutes, and then let it cool to room temperature to obtain mooncake fillings; The moon cake molding includes: making the moon cake filling into a stuffing ball with a diameter of 3.2-4.0cm, then rolling the proofed moon cake skin dough into a round skin, putting the stuffing ball in the center, filling The mass ratio of the ball to the round leather is 6~8:3; put the leather and filling balls into the mooncake mold, press it into the shape of the mooncake, and then demould to obtain the shaped mooncake; The mooncake baking includes: putting the shaped mooncake into a preheated oven, baking at 175-185°C for 4-6min, taking it out and letting it cool for 5-8min, spraying water on the surface of the mooncake; putting the mooncake into the oven , bake at 175-185°C for 4-6 minutes, take it out and let it cool for 5-8 minutes, brush the upper and lower surfaces of the mooncake with egg wash; put the mooncake in the oven, bake at 175-185°C for 4-6 minutes, take it out and let it rest Leave to cool for 5-8 minutes, brush a circle of egg wash on the side of the mooncake; finally, put the mooncake in the oven, bake at 175-185°C for 4-6 minutes, take it out and let it cool to get the finished product. 2. the preparation method of black grain mooncake according to claim 1 is characterized in that: the raw material formula of described mixing stabilizer comprises the raw material of following weight part: the sodium alginate of 70-80 weight part, 10-15 weight part pregelatinized starch, 5-10 parts by weight of xanthan gum, and 5-10 parts by weight of guar gum. 3. the preparation method of black cereal moon cake according to claim 1 is characterized in that: the preparation method of described soybean milk cream comprises the following steps: Step 1: Soak the soybeans in water for 8-12 hours, then put the soaked soybeans into a food-grade plastic bag, vacuum-pack and heat-seal the vacuum-packed soybeans in an environment with a vacuum gauge pressure of -0.09～-0.10MPa, and then place the vacuum-packed soybeans in In the ultra-high pressure treatment equipment, at 20-30°C, use water as the pressure medium, adopt 400-450MPa ultra-high pressure treatment, and hold the pressure for 12-15min; then the ultra-high pressure treated soybeans and water are in a mass ratio of 1: Mix 2-5, stir to form a slurry, then separate and discard the bean dregs with a 80-100 mesh filter to obtain soymilk; The second step: mix soymilk and sucrose evenly in a mass ratio of 3-4:1, then place the mixture in a centrifuge, centrifuge at 2-4°C at a speed of 6500-10000r/min for 20-30min, and collect the upper layer of oil to obtain the crude product of soybean milk cream; Step 3: Centrifuge the crude soy milk cream at 2-4°C with a rotation speed of 10000-13000r/min for 3-5min, filter the water with 6-8 layers of gauze to obtain soy milk cream, and then use 35-40MPa high-pressure homogenization for the soy milk cream quality treatment to obtain refined soybean milk cream; Step 4: Sterilize the refined soy milk cream to obtain the soy milk cream.