CN115336617A - Tea-flavor moon cake and preparation method thereof - Google Patents
Tea-flavor moon cake and preparation method thereof Download PDFInfo
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- CN115336617A CN115336617A CN202210981591.XA CN202210981591A CN115336617A CN 115336617 A CN115336617 A CN 115336617A CN 202210981591 A CN202210981591 A CN 202210981591A CN 115336617 A CN115336617 A CN 115336617A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/366—Tubers, roots
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Abstract
The invention discloses a tea-flavor moon cake and a preparation method thereof, wherein the tea-flavor moon cake comprises the following components in parts by weight: 4, preparing the stuffing and the cake crust; the cake crust is prepared from the following components in parts by weight: 25 to 38 parts of flour, 16 to 24 parts of lotus root starch, 8 to 12 parts of salad oil, 26 to 32 parts of composite syrup and 7 to 12 parts of alkaline water; the stuffing is prepared from the following components in parts by weight: 26-32 parts of flour, 25-35 parts of yam paste, 15-25 parts of composite tea powder, 4-6 parts of sesame oil and 14-18 parts of water; the compound syrup is prepared from the following components in parts by weight of 1: 2-4 of invert syrup and cherry blossom leach liquor; the composite tea powder is prepared from (by weight ratio) 1-3: 1 and mixing the Biluochun tea powder and the chrysanthemum tea powder. According to the invention, by adding the soft and glutinous delicious mashed Chinese yam and the tea fragrance brought by the composite tea powder, and by matching the lotus root powder and the cherry blossom extract, the moon cake is delicious, healthy and nutritious, sweet but not greasy, good in taste and good in health care effect.
Description
Technical Field
The invention relates to the technical field of moon cake preparation, in particular to a tea-flavor moon cake and a preparation method thereof.
Background
As a traditional Chinese food with special festival, the moon cake is mostly round in shape, which is symbolized to be reunion and harmonious and popular with people.
Biluochun tea is one of the traditional famous tea in China, one of ten famous tea in China, belongs to the class of green tea, and has been in history for over 1000 years. The Biluochun tea has strong fragrance, faint scent with flower and fruit fragrance, and has sweet, cool and mellow taste and aftertaste.
The chrysanthemum tea is a herbal tea prepared from chrysanthemum. The chrysanthemum tea is prepared by the processes of picking fresh flowers, drying in the shade, sunning, steaming, drying in the sun, baking and the like. According to ancient books, chrysanthemum is sweet and bitter in taste, cold-resistant in nature, and has the effects of dispelling wind and clearing heat, clearing liver and improving vision, detoxifying and diminishing inflammation and the like. The chrysanthemum tea has slightly bitter taste, faint scent and light elegance.
The leaching liquor obtained by boiling and leaching the oriental cherry has the special fresh scent of the oriental cherry.
At present, the cherry blossom, the Biluochun tea and the chrysanthemum tea are not matched to prepare the moon cake with unique tea fragrance.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide a tea-flavor moon cake and a preparation method thereof, wherein on one hand, cherry leaching liquor with unique cherry flavor is prepared by leaching cherry blossom and is compounded with conversion syrup, so that the cake wrapper has the fresh scent of the cherry blossom, on the other hand, the Biluochun tea and chrysanthemum flower tea are prepared into powder and are compounded and added into stuffing, so that the tea-flavor taste is given, and meanwhile, lotus root powder and Chinese yam mash are also added, so that the nutrition of the moon cake is enriched, and the moon cake has a better health-care effect.
In order to achieve the purpose, the invention adopts the following technical scheme:
in a first aspect, the invention provides a tea flavor moon cake, which is prepared from the following components in parts by weight: 4, preparing stuffing and a cake wrapper;
the cake crust is prepared from the following components in parts by weight: 25-38 parts of flour, 16-24 parts of lotus root starch, 8-12 parts of salad oil, 26-32 parts of composite syrup and 7-12 parts of alkaline water;
the stuffing is prepared from the following components in parts by weight: 26-32 parts of flour, 25-35 parts of yam paste, 15-25 parts of composite tea powder, 4-6 parts of sesame oil and 14-18 parts of water;
the compound syrup is prepared from the following components in parts by weight of 1: 2-4 of invert syrup and cherry blossom leach liquor;
the composite tea powder is prepared from (by weight ratio) 1-3: 1 and mixing the Biluochun tea powder and the chrysanthemum tea powder.
In some specific technical schemes, the cake crust is prepared from the following components in parts by weight: 30 parts of flour, 20 parts of lotus root powder, 10 parts of salad oil, 30 parts of composite syrup and 10 parts of alkaline water;
the stuffing is prepared from the following components in parts by weight: 30 parts of flour, 30 parts of mashed Chinese yam, 20 parts of composite tea powder, 5 parts of sesame oil and 15 parts of water.
In some specific technical schemes, the composite syrup is prepared from 1:4 and cherry blossom leaching liquor.
In some specific technical schemes, the oriental cherry leaching solution is extracted by adopting the following operations: mixing clean cherry blossom petals and water in a weight ratio of 1:5 to 8, leaching for 30 to 60min in a water bath kettle with the constant temperature of 80 to 90 ℃, and obtaining mixed liquor, namely cherry leaching liquor, through secondary centrifugal separation.
Preferably, the cherry leaching liquor is extracted by adopting the following operations: mixing clean cherry blossom petals and water in a weight ratio of 1:6, leaching for 50min in a water bath kettle with the constant temperature of 85 ℃, and performing secondary centrifugal separation to obtain a mixed solution, namely the cherry leaching solution.
In some specific technical schemes, the composite tea powder is prepared from the following components in parts by weight of 3:1 and mixing the Biluochun tea powder and the chrysanthemum tea powder.
In some specific technical schemes, the composite tea powder is prepared by the following steps: respectively putting the Biluochun tea and the chrysanthemum tea into a small-sized traditional Chinese medicine grinder for grinding for 2-4 min, then putting the Biluochun tea and the chrysanthemum tea into an oscillating type superfine grinder for grinding for 20-30 min, sieving to obtain 400-500-mesh Biluochun tea powder and chrysanthemum tea powder, and then putting the Biluochun tea powder and the chrysanthemum tea powder into a grinder according to the mass ratio of 1-3: 1, compounding and mixing uniformly to prepare the composite tea powder.
Preferably, the composite tea powder is prepared by the following steps: respectively putting the Biluochun tea and the chrysanthemum tea into a small-sized traditional Chinese medicine grinder for grinding for 3min, then putting the Biluochun tea and the chrysanthemum tea into an oscillating type superfine grinder for grinding for 25min, sieving to obtain 450-mesh Biluochun tea powder and chrysanthemum tea powder, and then putting the Biluochun tea powder and the chrysanthemum tea powder into a grinder according to the mass ratio of 3:1, compounding and mixing uniformly to prepare the composite tea powder.
In a second aspect, the invention provides a preparation method of the tea flavor moon cake, which comprises the following steps:
(1) Preparation of cake crust
S11, preparing lotus root starch: cutting the pretreated lotus root into pieces, steaming, drying, grinding and sieving to prepare lotus root powder for later use;
s12, weighing the oriental cherry leaching liquor and the conversion syrup according to the proportion, and uniformly mixing to prepare composite syrup;
s13, weighing the composite syrup and the alkaline water according to the proportion, and uniformly stirring to obtain a mixed solution;
s14, weighing flour, salad oil and the lotus root powder prepared in the step S11 according to a proportion, kneading and mixing uniformly, and adding the mixed liquid in the step S13 in the kneading process to prepare a cake crust;
(2) Preparation of filling
S21, preparing the yam paste: removing outer skin of rhizoma Dioscoreae, steaming, cooling to room temperature, and stirring to obtain rhizoma Dioscoreae paste;
s22, weighing flour, sesame oil, water, the mashed Chinese yam prepared in the step S21 and the composite tea powder in proportion, adding the water and the sesame oil into the flour, kneading uniformly, adding the composite tea powder and the mashed Chinese yam, and continuously kneading uniformly to prepare dough;
s23, cooking the dough prepared in the step S22 at 70-80 ℃ for 15-20 min, taking out and cooling to room temperature to obtain stuffing;
(3) Stuffing for bag
According to the weight ratio of 6:4, dividing the stuffing prepared in the step (2) and the cake crust prepared in the step (1) into groups according to the proportion, wrapping the stuffing into the cake crust, closing the stuffing, and pressing the stuffing into a moon cake die for molding;
(4) Baking
And baking the formed moon cake at 200-220 ℃ for 15-20 min to obtain the tea flavor moon cake.
In some specific technical solutions, in the step S11, the grain size of the lotus root starch is 200 to 300 meshes.
Compared with the prior art, the invention provides a tea flavor type moon cake and a preparation method thereof, and the tea flavor type moon cake has the following beneficial effects:
biluochun tea is rich in tea polyphenol and multiple vitamins, and the substances can play a role in promoting blood circulation and removing blood stasis; contains various substances capable of accelerating the metabolism speed of a human body, such as caffeine, folic acid and the like, can clear intestines, expel toxin, prevent constipation and achieve a certain effect of preventing obesity; the caffeine can excite central nervous system, help people to refresh, enhance thinking, relieve fatigue, improve efficiency, and refresh brain; in addition, the Biluochun tea also contains substances capable of solidifying proteins, and can play a role in killing bacteria.
The chrysanthemum tea contains flavonoids, has the effects of dispelling wind, clearing heat, detoxifying and improving eyesight, has certain functions of reducing blood pressure and blood fat, can prevent premature oxidation of cells as a health-care tea, and has certain effects of maintaining beauty and keeping young.
The cherry blossom has unique faint scent, and cherry blossom leaching liquor obtained by a leaching mode can be compounded with converted syrup for use, so that the cherry blossom can be endowed with fragrance.
The lotus root is a plant with homology of medicine and food, contains a large amount of starch, glucose, protein, tannin, carbohydrate, dietary fiber, calcium, phosphorus, sodium, iron and other mineral substances and vitamin K, vitamin B12 and other vitamins, has the effects of clearing heat and cooling blood, can obviously tonify qi and blood, and enhance the immunity of a human body; meanwhile, the lotus root has unique fragrance, contains tannin, has certain spleen-tonifying and diarrhea-checking effects, can increase appetite, promote digestion, promote appetite and is healthy and beneficial to the recovery of people with inappetence. In addition, the lotus root powder is white, tender and fine in color, the cake skin made of the lotus root powder and the cherry flower extract liquid is white and red, and the cake is soft, glutinous and fragrant and sweet when eaten.
The Chinese yam is a plant with homology of medicine and food, has sweet taste and mild nature; the product belongs to the channels of lung, spleen and kidney, contains a large amount of starch and protein, B vitamins, vitamin C, vitamin E, glucose and other nutrient components, has high content of trace elements, especially potassium, and also contains various digestive enzymes such as diastase and amylase, and has the effects of nourishing and building body, delaying senility, benefiting intelligence and strengthening brain, tonifying deficiency and reducing blood sugar, strengthening spleen and tonifying stomach, helping digestion, losing weight and beautifying, protecting skin and beautifying, and the like.
According to the invention, by adding the soft and glutinous delicious mashed Chinese yam and the tea fragrance brought by the composite tea powder, and by matching the lotus root powder and the cherry blossom extract, the moon cake is delicious, healthy and nutritious, sweet but not greasy, good in taste and good in health care effect.
Detailed Description
The technical solutions of the present invention will be described below clearly and completely, and it should be apparent that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The raw materials used in the examples of the present invention can be commercially available without specific description.
Example 1
The embodiment provides a tea flavor moon cake, which is prepared from the following components in parts by weight: 4 stuffing and cake crust. The cake crust is prepared from the following components in parts by weight: 30 parts of flour, 20 parts of lotus root powder, 10 parts of salad oil, 30 parts of composite syrup and 10 parts of alkaline water. The stuffing is prepared from the following components in parts by weight: 30 parts of flour, 30 parts of mashed Chinese yam, 20 parts of composite tea powder, 5 parts of sesame oil and 15 parts of water. Wherein the composite syrup is prepared from the following components in percentage by weight of 1:4 and cherry blossom leaching liquor. The composite tea powder is prepared from the following components in parts by weight: 1 and mixing the Biluochun tea powder and the chrysanthemum tea powder.
The preparation method of the tea flavor moon cake comprises the following steps:
(1) Preparation of cake crust
S11, preparing lotus root starch: cutting the pretreated lotus roots into pieces, steaming, drying, grinding and sieving to prepare lotus root powder with the particle size of 250 meshes for later use;
s12, extracting a cherry leaching solution: mixing clean cherry blossom petals and water in a weight ratio of 1:6, leaching for 50min in a water bath kettle with the constant temperature of 85 ℃, and performing secondary centrifugal separation to obtain a mixed solution, namely a cherry blossom leaching solution for later use;
s13, weighing the oriental cherry leaching liquor and the conversion syrup according to the proportion, and uniformly mixing to prepare composite syrup;
s14, weighing the composite syrup and the alkaline water according to the proportion, and uniformly stirring to obtain a mixed solution;
s15, weighing flour, salad oil and the lotus root powder prepared in the step S11 according to a proportion, kneading and mixing uniformly, and adding the mixed liquid in the step S14 in the kneading process to prepare a cake crust;
(2) Preparation of filling
S21, preparing the yam paste: removing outer skin of rhizoma Dioscoreae, steaming, cooling to room temperature, and stirring to obtain rhizoma Dioscoreae paste;
s22, preparing the composite tea powder: respectively putting the Biluochun tea and the chrysanthemum tea into a small-sized traditional Chinese medicine grinder for grinding for 3min, then putting the Biluochun tea and the chrysanthemum tea into an oscillating type superfine grinder for grinding for 25min, sieving to obtain 450-mesh Biluochun tea powder and chrysanthemum tea powder, and then putting the Biluochun tea powder and the chrysanthemum tea powder into a grinder according to the mass ratio of 3:1, compounding and mixing uniformly to prepare composite tea powder for later use;
s23, weighing flour, sesame oil, water, the mashed yam prepared in the step S21 and the composite tea powder prepared in the step S22 according to the proportion, adding the water and the sesame oil into the flour, kneading uniformly, adding the composite tea powder and the mashed yam, and continuously kneading uniformly to prepare dough;
s24, cooking the dough prepared in the step S23 at 80 ℃ for 15min, taking out and cooling to room temperature to obtain stuffing;
(3) Stuffing material
According to the weight ratio of 6:4, dividing the stuffing prepared in the step (2) and the cake crust prepared in the step (1) into groups according to the proportion, wrapping the stuffing into the cake crust, closing the stuffing, and pressing the stuffing into a moon cake die for molding;
(4) Baking (in oven)
Baking the formed moon cake at 210 deg.C for 18min to obtain tea-flavored moon cake.
Example 2
The embodiment provides a tea flavor moon cake, which is prepared from the following components in parts by weight: 4, and a cake wrapper. The cake crust is prepared from the following components in parts by weight: 25 parts of flour, 24 parts of lotus root starch, 12 parts of salad oil, 32 parts of composite syrup and 7 parts of alkaline water. The stuffing is prepared from the following components in parts by weight: 26 parts of flour, 35 parts of yam paste, 15 parts of composite tea powder, 6 parts of sesame oil and 18 parts of water. Wherein the composite syrup is prepared from the following components in percentage by weight of 1:3 and cherry blossom leaching liquor. The composite tea powder is prepared from the following components in parts by weight: 1 and mixing the Biluochun tea powder and the chrysanthemum tea powder.
The preparation method of the tea flavor type moon cake comprises the following steps:
(1) Preparation of cake crust
S11, preparing lotus root powder: cutting the pretreated lotus root into pieces, steaming, drying, grinding and sieving to prepare lotus root powder with the particle size of 300 meshes for later use;
s12, extracting a cherry leaching solution: mixing clean cherry blossom petals and water in a weight ratio of 1:8, leaching for 60min in a water bath kettle at the constant temperature of 90 ℃, and performing secondary centrifugal separation to obtain a mixed solution, namely a cherry blossom leaching solution for later use;
s13, weighing the oriental cherry leaching liquor and the conversion syrup according to the proportion, and uniformly mixing to prepare composite syrup;
s14, weighing the composite syrup and the alkaline water according to the proportion, and uniformly stirring to obtain a mixed solution;
s15, weighing flour, salad oil and the lotus root powder prepared in the step S11 according to a proportion, kneading and mixing uniformly, and adding the mixed liquid in the step S14 in the kneading process to prepare a cake crust;
(2) Preparation of filling
S21, preparing the yam paste: removing outer skin of rhizoma Dioscoreae, steaming, cooling to room temperature, and stirring to obtain rhizoma Dioscoreae paste;
s22, preparing the composite tea powder: respectively putting the Biluochun tea and the chrysanthemum tea into a small-sized traditional Chinese medicine grinder for grinding for 4min, then putting the Biluochun tea and the chrysanthemum tea into an oscillating type superfine grinder for grinding for 20min, sieving to obtain 400-mesh Biluochun tea powder and chrysanthemum tea powder, and then putting the Biluochun tea powder and the chrysanthemum tea powder into a grinder according to a mass ratio of 2:1, compounding and uniformly mixing to prepare composite tea powder for later use;
s23, weighing flour, sesame oil, water, the mashed yam prepared in the step S21 and the composite tea powder prepared in the step S22 according to the proportion, adding the water and the sesame oil into the flour, kneading uniformly, adding the composite tea powder and the mashed yam, and continuously kneading uniformly to prepare dough;
s24, cooking the dough prepared in the step S23 at 75 ℃ for 18min, taking out and cooling to room temperature to obtain stuffing;
(3) Stuffing material
According to the weight ratio of 6:4, dividing the stuffing prepared in the step (2) and the cake crust prepared in the step (1) into groups according to the proportion, wrapping the stuffing into the cake crust, closing the stuffing, and pressing the stuffing into a moon cake die for molding;
(4) Baking
Baking the formed moon cake at 220 deg.C for 20min to obtain tea-flavored moon cake.
Example 3
The embodiment provides a tea flavor moon cake, which is prepared from the following components in parts by weight: 4, and a cake wrapper. The cake crust is prepared from the following components in parts by weight: 38 parts of flour, 16 parts of lotus root powder, 8 parts of salad oil, 26 parts of composite syrup and 12 parts of alkaline water. The stuffing is prepared from the following components in parts by weight: 32 parts of flour, 25 parts of yam paste, 25 parts of composite tea powder, 4 parts of sesame oil and 14 parts of water. Wherein the composite syrup is prepared from the following components in percentage by weight of 1:2 and cherry blossom leach liquor. The composite tea powder is prepared from the following components in parts by weight of 1:1 and mixing the Biluochun tea powder and the chrysanthemum tea powder.
The preparation method of the tea flavor moon cake comprises the following steps:
(1) Preparation of cake crust
S11, preparing lotus root powder: cutting the pretreated lotus root into pieces, steaming, drying, grinding and sieving to prepare lotus root powder with the particle size of 200 meshes for later use;
s12, extracting a cherry leaching solution: mixing clean cherry blossom petals and water in a weight ratio of 1:5, leaching for 30min in a constant-temperature water bath kettle at the temperature of 80 ℃, and performing secondary centrifugal separation to obtain a mixed solution, namely a cherry blossom leaching solution for later use;
s13, weighing the oriental cherry leaching liquor and the conversion syrup according to the proportion, and uniformly mixing to prepare composite syrup;
s14, weighing the composite syrup and the alkaline water according to the proportion, and uniformly stirring to obtain a mixed solution;
s15, weighing flour, salad oil and the lotus root powder prepared in the step S11 according to a proportion, kneading and mixing uniformly, and adding the mixed liquid in the step S14 in the kneading process to prepare a cake crust;
(2) Preparation of filling
S21, preparing the yam paste: removing outer skin of rhizoma Dioscoreae, steaming, cooling to room temperature, and stirring to obtain rhizoma Dioscoreae paste;
s22, preparing the composite tea powder: respectively putting the Biluochun tea and the chrysanthemum tea into a small traditional Chinese medicine grinder for grinding for 2min, then putting the Biluochun tea and the chrysanthemum tea into an oscillating type ultrafine grinder for grinding for 30min, sieving to obtain 500-mesh Biluochun tea powder and chrysanthemum tea powder, and then putting the Biluochun tea powder and the chrysanthemum tea powder into a grinder according to a mass ratio of 1:1, compounding and uniformly mixing to prepare composite tea powder for later use;
s23, weighing flour, sesame oil, water, the mashed yam prepared in the step S21 and the composite tea powder prepared in the step S22 according to the proportion, adding the water and the sesame oil into the flour, kneading uniformly, adding the composite tea powder and the mashed yam, and continuously kneading uniformly to prepare dough;
s24, cooking the dough prepared in the step S23 at 70 ℃ for 20min, taking out and cooling to room temperature to obtain stuffing;
(3) Stuffing material
According to the weight ratio of 6:4, dividing the stuffing prepared in the step (2) and the cake crust prepared in the step (1) into groups according to the proportion, wrapping the stuffing into the cake crust, closing the stuffing, and pressing the stuffing into a moon cake die for molding;
(4) Baking
Baking the formed moon cake at 200 deg.C for 15min to obtain tea-flavored moon cake.
Comparative example 1
The comparative example provides a moon cake, which is prepared from the following components in parts by weight of 6:4 stuffing and cake crust. The cake crust is prepared from the following components in parts by weight: 30 parts of flour, 20 parts of lotus root powder, 10 parts of salad oil, 30 parts of invert syrup and 10 parts of alkaline water. The stuffing is prepared from the following components in parts by weight: 30 parts of flour, 30 parts of mashed Chinese yam, 20 parts of composite tea powder, 5 parts of sesame oil and 15 parts of water. Wherein, the composite tea powder is prepared from the following components in percentage by weight of 3:1 and mixing the Biluochun tea powder and the chrysanthemum tea powder.
The preparation method of the moon cake comprises the following steps:
(1) Preparation of cake crust
S11, preparing lotus root powder: cutting the pretreated lotus roots into pieces, steaming, drying, grinding and sieving to prepare lotus root powder with the particle size of 250 meshes for later use;
s12, weighing the invert syrup and the alkaline water according to the proportion, and uniformly stirring to obtain a mixed solution;
s13, weighing flour, salad oil and the lotus root powder prepared in the step S11 according to a proportion, kneading and mixing uniformly, and adding the mixed liquid in the step S12 in the kneading process to prepare a cake crust;
(2) Preparation of filling
S21, preparing the yam paste: removing outer skin of rhizoma Dioscoreae, steaming, cooling to room temperature, and stirring to obtain rhizoma Dioscoreae paste;
s22, preparing the composite tea powder: respectively putting the Biluochun tea and the chrysanthemum tea into a small-sized traditional Chinese medicine grinder for grinding for 3min, then putting the Biluochun tea and the chrysanthemum tea into an oscillating type superfine grinder for grinding for 25min, sieving to obtain 450-mesh Biluochun tea powder and chrysanthemum tea powder, and then putting the Biluochun tea powder and the chrysanthemum tea powder into a grinder according to the mass ratio of 3:1, compounding and mixing uniformly to prepare composite tea powder for later use;
s23, weighing flour, sesame oil, water, the mashed yam prepared in the step S21 and the composite tea powder prepared in the step S22 according to the proportion, adding the water and the sesame oil into the flour, kneading uniformly, adding the composite tea powder and the mashed yam, and continuously kneading uniformly to prepare dough;
s24, cooking the dough prepared in the step S23 at 80 ℃ for 15min, taking out and cooling to room temperature to obtain stuffing;
(3) Stuffing material
According to the weight ratio of 6:4, dividing the stuffing prepared in the step (2) and the cake crust prepared in the step (1) into groups according to the proportion, wrapping the stuffing into the cake crust, closing the stuffing, and pressing the stuffing into a moon cake die for molding;
(4) Baking
Baking the formed moon cake at 210 deg.C for 18 min.
Comparative example 2
The comparative example provides a moon cake, which is prepared from the following components in parts by weight of 6:4, and a cake wrapper. The cake crust is prepared from the following components in parts by weight: 30 parts of flour, 20 parts of lotus root powder, 10 parts of salad oil, 30 parts of composite syrup and 10 parts of alkaline water. The stuffing is prepared from the following components in parts by weight: 43 parts of flour, 30 parts of mashed Chinese yam, 7 parts of sesame oil and 20 parts of water. Wherein the composite syrup is prepared from the following components in percentage by weight of 1:4 and cherry blossom leaching liquor.
The preparation method of the moon cake comprises the following steps:
(1) Preparation of cake crust
S11, preparing lotus root powder: cutting the pretreated lotus roots into pieces, steaming, drying, grinding and sieving to prepare lotus root powder with the particle size of 250 meshes for later use;
s12, extracting a cherry leaching solution: mixing clean cherry blossom petals and water in a weight ratio of 1:6, leaching for 50min in a water bath kettle with the constant temperature of 85 ℃, and performing secondary centrifugal separation to obtain a mixed solution, namely a cherry blossom leaching solution for later use;
s13, weighing the oriental cherry leaching liquor and the conversion syrup according to the proportion, and uniformly mixing to prepare composite syrup;
s14, weighing the composite syrup and the alkaline water according to the proportion, and uniformly stirring to obtain a mixed solution;
s15, weighing flour, salad oil and the lotus root powder prepared in the step S11 according to a proportion, kneading and mixing uniformly, and adding the mixed liquid in the step S14 in the kneading process to prepare a cake crust;
(2) Preparation of filling
S21, preparing the yam paste: removing outer skin of rhizoma Dioscoreae, steaming, cooling to room temperature, and stirring to obtain rhizoma Dioscoreae paste;
s22, weighing flour, sesame oil and water in proportion, adding the water and the sesame oil into the flour, kneading uniformly, adding the yam paste, and continuously kneading uniformly to obtain dough;
s23, cooking the dough prepared in the step S22 at 80 ℃ for 15min, taking out and cooling to room temperature to obtain stuffing;
(3) Stuffing material
According to the weight ratio of 6:4, dividing the stuffing prepared in the step (2) and the cake crust prepared in the step (1) into groups according to the proportion, wrapping the stuffing into the cake crust, closing the stuffing, and pressing the stuffing into a moon cake die for molding;
(4) Baking (in oven)
Baking the formed moon cake at 210 deg.C for 18min to obtain moon cake.
Comparative example 3
The comparative example provides a moon cake, which is prepared from the following components in parts by weight of 6:4, and a cake wrapper. The cake crust is prepared from the following components in parts by weight: 50 parts of flour, 10 parts of salad oil, 30 parts of compound syrup and 10 parts of alkaline water. The stuffing is prepared from the following components in parts by weight: 60 parts of flour, 20 parts of composite tea powder, 5 parts of sesame oil and 15 parts of water. Wherein the composite syrup is prepared from the following components in percentage by weight of 1:4 and cherry blossom leach liquor. The composite tea powder is prepared from the following components in parts by weight: 1 and mixing the Biluochun tea powder and the chrysanthemum tea powder.
The preparation method of the moon cake comprises the following steps:
(1) Preparation of cake crust
S11, extracting a cherry leaching solution: mixing clean cherry blossom petals and water in a weight ratio of 1:6, leaching for 50min in a water bath kettle with the constant temperature of 85 ℃, and performing secondary centrifugal separation to obtain a mixed solution, namely a cherry blossom leaching solution for later use;
s12, weighing the oriental cherry leaching liquor and the conversion syrup according to the proportion, and uniformly mixing to prepare composite syrup;
s13, weighing the composite syrup and the alkaline water according to the proportion, and uniformly stirring to obtain a mixed solution;
s14, weighing flour and salad oil in proportion, kneading and mixing uniformly, and adding the mixed liquid obtained in the step S13 in the kneading process to obtain a cake crust;
(2) Preparation of filling
S21, preparing the composite tea powder: respectively putting the Biluochun tea and the chrysanthemum tea into a small-sized traditional Chinese medicine grinder for grinding for 3min, then putting the Biluochun tea and the chrysanthemum tea into an oscillating type superfine grinder for grinding for 25min, sieving to obtain 450-mesh Biluochun tea powder and chrysanthemum tea powder, and then putting the Biluochun tea powder and the chrysanthemum tea powder into a grinder according to the mass ratio of 3:1, compounding and uniformly mixing to prepare composite tea powder for later use;
s22, weighing flour, sesame oil, water and the composite tea powder prepared in the step S21 according to a proportion, adding the water and the sesame oil into the flour, kneading uniformly, adding the composite tea powder, and continuously kneading uniformly to prepare dough;
s23, cooking the dough prepared in the step S22 at 80 ℃ for 15min, taking out and cooling to room temperature to obtain stuffing;
(3) Stuffing for bag
According to the weight ratio of 6:4, dividing the stuffing prepared in the step (2) and the cake crust prepared in the step (1) into groups according to the proportion, wrapping the stuffing into the cake crust, closing the stuffing, and pressing the stuffing into a moon cake die for molding;
(4) Baking
Baking the formed moon cake at 210 deg.C for 18 min.
Performance test and Effect evaluation
1. Test method
DSA (Descriptive sensory evaluation) scores in five aspects of form, color, texture, taste, mouthfeel and the like of the moon cakes prepared in the examples 1 to 3 and the comparative examples 1 to 3 are carried out by referring to GB/T19855-2015 standard, and specific score standards are shown in Table 1.
TABLE 1 sensory Scoring criteria
2. Test population selection
The finished product is eaten on site, 10 people are randomly selected, the average value of all the scores is the sensory score of the product, and the scoring result is shown in the following table 2.
TABLE 2 scoring results
| Item | Form of the composition | Color | Tissue of | Taste of the product | Taste of food | Is totaled |
| Example 1 | 19.6 | 19.3 | 19.6 | 19.9 | 19.7 | 98.1 |
| Example 2 | 19.1 | 19.5 | 19.8 | 19.5 | 19.2 | 97.1 |
| Example 3 | 19.2 | 19.2 | 19.3 | 19.2 | 19.4 | 96.3 |
| Comparative example 1 | 18.6 | 19.1 | 18.7 | 0 | 8.8 | 65.2 |
| Comparative example 2 | 18.5 | 19.2 | 18.1 | 0 | 10.3 | 66.1 |
| Comparative example 3 | 13.5 | 18.7 | 15.6 | 19.1 | 9.5 | 76.4 |
As can be seen from table 2 above, the sensory scores of examples 1 to 3 were all higher, particularly the sensory score of example 1 was the highest, relative to comparative examples 1 to 3; on the other hand, the ingredients in the stuffing and the cake crust were in the best ratio to those in examples 2 to 3, so that the scores of the taste and mouthfeel of example 1 were the highest. Since the cherry leaching solution is not added in the comparative example 1, the cherry smell is lacked when the moon cake crust is bitten by the mouth, so that the score of the taste is lower; the comparative example 2 does not add the composite tea powder, so that the unique faint scents of the Biluochun tea and the chrysanthemum tea are lacked in the stuffing, and the score of the taste of the Biluochun tea and the chrysanthemum tea is lower; comparative example 3 no lotus root starch and yam mash were added, and since only flour was used as the main material, the dough was easily half-cooked and cracked, and the score on the morphology and texture was low.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (10)
1. The tea-flavor moon cake is characterized by comprising the following components in parts by weight: 4, preparing the stuffing and the cake crust;
the cake crust is prepared from the following components in parts by weight: 25-38 parts of flour, 16-24 parts of lotus root starch, 8-12 parts of salad oil, 26-32 parts of composite syrup and 7-12 parts of alkaline water;
the stuffing is prepared from the following components in parts by weight: 26-32 parts of flour, 25-35 parts of yam paste, 15-25 parts of composite tea powder, 4-6 parts of sesame oil and 14-18 parts of water;
the compound syrup is prepared from the following components in parts by weight of 1: 2-4 of invert syrup and cherry blossom leach liquor;
the composite tea powder is prepared from (by weight ratio) 1-3: 1 and mixing the Biluochun tea powder and the chrysanthemum tea powder.
2. The tea-flavored moon cake of claim 1, wherein: the cake crust is prepared from the following components in parts by weight: 30 parts of flour, 20 parts of lotus root powder, 10 parts of salad oil, 30 parts of composite syrup and 10 parts of alkaline water; the stuffing is prepared from the following components in parts by weight: 30 parts of flour, 30 parts of mashed Chinese yam, 20 parts of composite tea powder, 5 parts of sesame oil and 15 parts of water.
3. The tea-flavored moon cake according to claim 1 or 2, wherein: the compound syrup is prepared from the following components in parts by weight of 1:4 and cherry blossom leaching liquor.
4. The tea-flavored moon cake according to claim 1 or 2, wherein: extracting the oriental cherry leaching solution by adopting the following operations: mixing clean cherry blossom petals and water in a weight ratio of 1:5 to 8, leaching for 30 to 60min in a water bath kettle with the constant temperature of 80 to 90 ℃, and obtaining mixed liquor, namely cherry leaching liquor, through secondary centrifugal separation.
5. The tea-flavored moon cake of claim 4, wherein: the oriental cherry leaching liquor is extracted by the following operations: mixing clean cherry blossom petals and water in a weight ratio of 1:6, leaching for 50min in a water bath kettle with the constant temperature of 85 ℃, and performing secondary centrifugal separation to obtain a mixed solution, namely the cherry leaching solution.
6. The tea-flavored moon cake according to claim 1 or 2, wherein: the composite tea powder is prepared from the following components in parts by weight: 1 and mixing the Biluochun tea powder and the chrysanthemum tea powder.
7. The tea-flavored moon cake according to claim 1 or 2, wherein: the composite tea powder is prepared by the following steps: respectively putting the Biluochun tea and the chrysanthemum tea into a small traditional Chinese medicine grinder for grinding for 2-4 min, then putting the Biluochun tea and the chrysanthemum tea into an oscillating type ultrafine grinder for grinding for 20-30 min, sieving to obtain 400-500-mesh Biluochun tea powder and chrysanthemum tea powder, and then mixing the Biluochun tea powder and the chrysanthemum tea powder according to a mass ratio of 1-3: 1, compounding and mixing uniformly to prepare the composite tea powder.
8. The tea-flavored moon cake of claim 7, wherein: the composite tea powder is prepared by the following steps: respectively putting the Biluochun tea and the chrysanthemum tea into a small-sized traditional Chinese medicine grinder for grinding for 3min, then putting the Biluochun tea and the chrysanthemum tea into an oscillating type superfine grinder for grinding for 25min, sieving to obtain 450-mesh Biluochun tea powder and chrysanthemum tea powder, and then putting the Biluochun tea powder and the chrysanthemum tea powder into a grinder according to the mass ratio of 3:1, compounding and mixing uniformly to prepare the composite tea powder.
9. The method for preparing a tea-flavored mooncake as claimed in claim 1 or 2, comprising the steps of:
(1) Preparation of cake crust
S11, preparing lotus root starch: cutting the pretreated lotus root into pieces, steaming, drying, grinding and sieving to prepare lotus root powder for later use;
s12, weighing the oriental cherry leaching liquor and the conversion syrup according to the proportion, and uniformly mixing to prepare composite syrup;
s13, weighing the composite syrup and the alkaline water according to the proportion, and uniformly stirring to obtain a mixed solution;
s14, weighing flour, salad oil and the lotus root powder prepared in the step S11 according to a proportion, kneading and mixing uniformly, and adding the mixed liquid in the step S13 in the kneading process to prepare a cake crust;
(2) Preparation of filling
S21, preparing the yam paste: removing outer skin of rhizoma Dioscoreae, steaming, cooling to room temperature, and stirring to obtain rhizoma Dioscoreae paste;
s22, weighing flour, sesame oil, water, the mashed Chinese yam prepared in the step S21 and the composite tea powder in proportion, adding the water and the sesame oil into the flour, kneading uniformly, adding the composite tea powder and the mashed Chinese yam powder, and continuously kneading uniformly to prepare dough;
s23, cooking the dough prepared in the step S22 at 70-80 ℃ for 15-20 min, taking out and cooling to room temperature to obtain stuffing;
(3) Stuffing material
According to the weight ratio of 6:4, dividing the stuffing prepared in the step (2) and the cake crust prepared in the step (1) into groups according to the proportion, wrapping the stuffing into the cake crust, closing the stuffing, and pressing the stuffing into a moon cake die for molding;
(4) Baking
And baking the formed moon cake at 200-220 ℃ for 15-20 min to obtain the tea flavor moon cake.
10. The method for preparing tea-flavor moon cake according to claim 9, wherein: in step S11, the lotus root starch has a particle size of 200 to 300 mesh.
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| CN103598585A (en) * | 2013-11-19 | 2014-02-26 | 上海禧月食品有限公司 | Optimizing process for green-tea-prepared stuffing |
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