阅读说明：本技术 一种荼薇榄仁豆沙广式月饼及其制备方法 (Cantonese rosa rugosa-olive-kernel sweetened bean paste mooncake and making method thereof ) 是由 何铭庭 于 2021-07-12 设计创作，主要内容包括：本发明提出了一种荼薇榄仁豆沙广式月饼及其制备方法,该广式月饼包括质量比为1:2.5-3的月饼皮、月饼馅,其中月饼皮中糖源来自转化糖浆,且转化糖浆含量为33-37wt％,月饼馅中糖源来自豆沙、荼薇,其中,荼薇为荼薇糖和荼薇花糠组合物,且豆沙、荼薇总含量占比为86-93wt％,本申请合理选配月饼皮和月饼馅的原料,并针对性的平衡用糖,有效改善了皮馅间的风味口感,清香回甘,松脆不腻,配合荼薇和榄仁的药食功效和独特风味,显著扩大了月饼的食用人群范围,健康适口。(The Cantonese moon cake comprises a moon cake skin and a moon cake filling in a mass ratio of 1:2.5-3, wherein a sugar source in the moon cake skin is converted syrup, the content of the converted syrup is 33-37 wt%, and the sugar source in the moon cake filling is from bean paste and rosa rugosa, wherein the rosa rugosa is a rosa rugosa sugar and rosa rugosa bran composition, and the total content of the bean paste and the rosa rugosa is 86-93 wt%.)

1. The Cantonese moon cake with rosa rugosa and green tea paste is characterized by comprising a moon cake skin and a moon cake filling in a mass ratio of 1:2.5-3, wherein a sugar source in the moon cake skin is from invert syrup, the invert syrup content is 33-37 wt%, the sugar source in the moon cake filling is from rosa rugosa and rosa rugosa, wherein the rosa rugosa is a composition of rosa rugosa sugar and rosa rugosa bran, and the total content of the rosa rugosa and the rosa rugosa accounts for 86-93 wt%.

2. The Cantonese moon cake with Terminalia rugosa and sweetened bean paste as claimed in claim 1, wherein: the moon cake crust comprises the following raw materials in percentage by mass: 60-65% of flour for moon cakes, 33-37% of invert syrup, 1-3% of first-grade peanut oil, 0.2-0.4% of alkaline water and 0.05-0.11% of custard powder.

3. The Cantonese moon cake with Terminalia rugosa and sweetened bean paste as claimed in claim 2, wherein: the preparation method of the invert syrup comprises decocting white granulated sugar at high temperature until the white granulated sugar is dissolved, stirring and heating with medium and small fire for 30-60min, adding fresh lemon juice and citric acid, and continuously stirring and decocting for 10-15 min.

4. The Cantonese moon cake with Terminalia rugosa and sweetened bean paste as claimed in claim 3, wherein: the mass ratio of the white granulated sugar to the fresh lemon juice to the citric acid is 100:1-1.5: 0.08-0.1.

5. The Cantonese moon cake with Terminalia rugosa and sweetened bean paste as claimed in claim 2, wherein: the moon cake stuffing comprises the following raw materials in percentage by mass: 73-80% of sweetened bean paste, 10-20% of rosa rugosa sugar, 5-10% of primary peanut oil, 2-4% of olive kernel and 1-3% of rosa rugosa bran.

6. The Cantonese moon cake with Terminalia rugosa and sweetened bean paste as claimed in claim 5, wherein: the preparation method of the rosa rugosa candy comprises the steps of collecting fresh rosa rugosa collected every 3-4 months, brushing healthy undamaged petals, cleaning, airing, blending the brushed rosa rugosa and white granulated sugar according to the weight part of 1:4, stirring and twisting to obtain petal juice, standing and soaking for 3 months, stirring uniformly, and twisting again to obtain the rosa rugosa candy; the rosa rugosa bran is prepared by blending rosa rugosa and granulated sugar in a weight ratio of 1:4, boiling, naturally air-drying or oven-drying, and screening to obtain 1 weight part of rosa rugosa bran.

7. The Cantonese moon cake with Terminalia rugosa and sweetened bean paste as claimed in claim 5, wherein: the Guangdong style rosa rugosa olive kernel sweetened bean paste moon cake is prepared by the following steps,

1) preparing moon cake skin: firstly, blending and stirring other raw materials except for the flour for the moon cake to obtain a mixture for later use; sieving moon cakes by using powder, adding the powder into the mixture, stirring uniformly, beating at a high speed to form a mixture, kneading until no powder and particles exist, kneading into soft dough with a smooth surface, standing for 2-3h, and pressing the dough into a wafer shape to obtain the Guangdong moon cake crust;

2) preparing moon cake stuffing: soaking semen Phaseoli in warm water for 40-60min, adding water, steaming for 120 + -5 min, adding rosa rugosa sugar, Terminalia sericea and first-class peanut oil, continuing to boil for 20 + -2 min, adding rosa rugosa bran, and stirring well to obtain the final product;

3) preparing moon cakes: taking materials according to the mass ratio of the moon cake skin to the moon cake stuffing of 1:2.5-3, kneading the moon cake stuffing into a round ball shape, wrapping the round moon cake stuffing with the round moon cake skin, slightly pressing into a mold after sealing, demoulding, and baking in a tunnel furnace to obtain the Cantonese moon cake.

8. The Cantonese moon cake with Terminalia rugosa and sweetened bean paste as claimed in claim 7, wherein: in the preparation process of the moon cake stuffing, water is added for cooking, specifically, the mass ratio of the red bean to the water is 1:2-3, and the cooking pressure is 0.25 +/-0.02 MPa.

9. The Cantonese moon cake with Terminalia rugosa and sweetened bean paste as claimed in claim 7, wherein: in the preparation process of the moon cake, the baking temperature of the tunnel furnace is 200-220 ℃, and the baking time is 8-10 min.

10. The Cantonese moon cake with Terminalia rugosa and sweetened bean paste as claimed in claim 7, wherein: in the preparation process of the moon cake, after the moon cake is baked, the moon cake is placed in a shade place for 3 days to return oil, and then the moon cake is packaged and taken out of a warehouse.

Technical Field

The invention relates to the technical field of food processing, in particular to a Cantonese moon cake containing Terminalia rugosa and sweetened bean paste and a preparation method thereof.

Background

The Guangdong moon cake is one of local special name points in Guangdong province, is named after being produced in distribution areas of Guangdong nations, originates from the Tang dynasty, is formed in the Ming dynasty, flourishes in the recent times, is popular in Guangdong areas such as Guangdong, Hainan and Guangxi, leaves the country in the end of Qing dynasty, and is transmitted to the Huaqiao gathering places of southeast Asia and European and American countries. Cantonese moon cake is well known, mainly has no more exquisite material selection and manufacturing technology, is characterized by thin and soft skin, attractive appearance, exquisite pattern, clear pattern, difficult breakage, exquisite package and convenient carrying, is a good item for delivering the gift in mid-autumn festival and is also an indispensable good item for people at night in mid-autumn and round moon.

The cake crust of the Cantonese moon cake is made specially, a large amount of conversion syrup is needed to endow the cake crust with softness, so that the sugar content in the cake crust is considerable, but too much sugar is taken in to cause body burden, the taste is sweet and greasy, the cake crust conflicts with the taste of stuffing or is in unilateral covering transition, the skin and stuffing feel of the moon cake is unbalanced easily, the sticky or coarse taste is caused, the taste is too heavy and single, and therefore, the coordination improvement of the skin material and the stuffing formula is very critical to the influence of the overall flavor of the moon cake, and further improvement is needed.

Disclosure of Invention

Aiming at the existing problems, the Cantonese rosa rugosa kernel bean paste mooncake and the preparation method thereof provided by the invention have the advantages that by reasonably selecting and matching raw materials of the mooncake skin and the mooncake stuffing and pertinently balancing sugar, the flavor and taste among the skin stuffing are effectively improved, the mooncake is fragrant and sweet, crisp and not greasy, the edible crowd range of the mooncake is remarkably expanded by matching the medicinal and edible effects and the unique flavor of rosa rugosa and the olive kernels, and the mooncake is healthy and palatable.

In order to achieve the above object, the present invention adopts the following technical solutions:

a Cantonese moon cake containing Terminalia rugosa and sweetened bean paste comprises a moon cake skin and a moon cake filling in a mass ratio of 1:2.5-3, wherein a sugar source in the moon cake skin is from invert syrup, the invert syrup content is 33-37 wt%, and the sugar source in the moon cake filling is from sweetened bean paste and rosa rugosa, wherein the rosa rugosa is a combination of rosa rugosa and rosa rugosa bran, and the total content of the sweetened bean paste and the rosa rugosa accounts for 86-93 wt%.

As further optimization of the invention, the moon cake skin comprises the following raw materials in percentage by mass: 60-65% of flour for moon cakes, 33-37% of invert syrup, 1-3% of first-grade peanut oil, 0.2-0.4% of alkaline water and 0.05-0.11% of custard powder.

As a further optimization of the invention, the preparation method of the invert syrup comprises the steps of taking white granulated sugar, boiling the white granulated sugar at high temperature until the white granulated sugar is dissolved, stirring and heating the white granulated sugar over medium and small fire for 30 to 60 minutes, adding fresh lemon juice and citric acid into the white granulated sugar, and continuously stirring and boiling the white granulated sugar for 10 to 15 minutes.

As further optimization of the invention, the mass ratio of the white granulated sugar to the fresh lemon juice to the citric acid is 100:1-1.5: 0.08-0.1.

As further optimization of the invention, the moon cake stuffing comprises the following raw materials in percentage by mass: 73-80% of sweetened bean paste, 10-15% of rosa rugosa sugar, 5-10% of primary peanut oil, 2-4% of olive kernel and 1-3% of rosa rugosa bran.

As a further optimization of the invention, the preparation method of the rosa rugosa candy comprises the steps of collecting fresh rosa rugosa collected every 3-4 months, brushing healthy undamaged petals, cleaning, airing, blending the rosa rugosa selected by brushing and white granulated sugar according to the weight part of 1:4, stirring and twisting to obtain petal juice, statically soaking for 3 months, stirring uniformly, and twisting again (manually twisting) to obtain the rosa rugosa candy (wet); the rosa rugosa bran is prepared by mixing rosa rugosa and granulated sugar according to the weight ratio of 1:4, boiling, naturally drying or drying, and screening to obtain 1 weight part of rosa rugosa bran (for example, 1 kilogram of rosa rugosa plus 1 kilogram of granulated sugar, boiling, drying, and screening to obtain 1 kilogram of rosa rugosa bran which actually contains petal components).

As a further optimization of the invention, the Cantonese moon cake with Terminalia rugosa and sweetened bean paste is prepared by the following steps,

1) preparing moon cake skin: firstly, blending and stirring other raw materials except for the flour for the moon cake to obtain a mixture for later use; sieving the moon cake with powder (40 mesh rotary vibration sieve), adding into the mixture, stirring, beating at high speed to obtain mixture, kneading until no powder and smooth surface are obtained, standing for 2-3 hr, and pressing the dough into round pieces to obtain Guangdong moon cake skin;

2) preparing moon cake stuffing: soaking semen Phaseoli in warm water for 40-60min, adding water, steaming for 120 + -5 min, adding rosa rugosa sugar, Terminalia sericea and first-class peanut oil, continuing to boil for 20 + -2 min, adding rosa rugosa bran, and stirring well to obtain the final product;

3) preparing moon cakes: taking materials according to the mass ratio of the moon cake skin to the moon cake stuffing of 1:2.5-3, kneading the moon cake stuffing into a round ball shape, wrapping the round moon cake stuffing with the round moon cake skin, slightly pressing into a mold after sealing, demoulding, and baking in a tunnel furnace to obtain the Cantonese moon cake.

As a further optimization of the invention, in the preparation process of the moon cake stuffing, water is added for cooking, specifically, the mass ratio of the red bean to the water is 1:2-3, and the cooking pressure is 0.25 +/-0.02 MPa.

As a further optimization of the invention, in the preparation process of the moon cake, the baking temperature of the tunnel furnace is 200-220 ℃, and the baking time is 8-10 min.

As a further optimization of the invention, in the preparation process of the moon cake, after baking, the moon cake is placed in a shade place for 3 days to return oil and then is packaged and taken out of a warehouse.

Due to the adoption of the technical scheme, the invention has the beneficial effects that:

according to the moon cake, the raw materials of the moon cake skin and the moon cake stuffing are reasonably selected and matched, the sugar is used in a targeted and balanced manner, the flavor and taste among the skin stuffing are effectively improved, the moon cake is fragrant and sweet, crisp and not greasy, the medicinal and edible effects and the unique flavor of the rosa rugosa and the olive kernel are matched, the range of the eating population of the moon cake is remarkably expanded, and the moon cake is healthy and palatable.

The rosa rugosa has the following effects: improving endocrine disturbance, relieving fatigue, relieving emotion, regulating qi and blood, promoting blood circulation, caring skin, regulating menstrual blood, promoting urination, promoting blood circulation, and removing blood stasis.

According to the rosa rugosa flower and olive kernel compound moon cake filling, the rosa rugosa flower and olive kernel compound moon cake filling has unique flavor and taste on one hand, the problem that a traditional moon cake is too sweet and greasy is effectively solved, the oil content of the moon cake is effectively reduced, the transitional intake of grease is reduced, meanwhile, rosa rugosa flower and white granulated sugar are used for performing prefabrication treatment to prepare rosa rugosa sugar, the flavor conversion of a deeper layer is provided for the sweet taste of the filling, faint scent is matched, the aftertaste is good, low sweet and no collision exists, on the other hand, a good medicine and food effect is achieved, the edible health of the moon cake is further improved, low sugar and low fat are achieved, the taste is soft, the flavor is various, the range of edible people is expanded, the acceptance degree is high, and the rosa rugosa flower and olive kernel compound moon cake filling is worthy of market popularization.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any inventive step, are within the scope of the present invention.

Example 1:

a Cantonese moon cake containing Terminalia rugosa and sweetened bean paste comprises a moon cake skin and a moon cake filling in a mass ratio of 1:2.5, wherein a sugar source in the moon cake skin is derived from invert syrup, the invert syrup content is 34 wt%, and a sugar source in the moon cake filling is derived from sweetened bean paste and rosa rugosa, wherein the rosa rugosa is a composition of rosa rugosa sugar and rosa rugosa bran, and the total content of the sweetened bean paste and the rosa rugosa accounts for 88.8 wt%.

In particular, the method comprises the following steps of,

the moon cake crust comprises the following raw materials in percentage by mass: 63% of moon cake flour, 34% of invert syrup, 2.7% of first-grade peanut oil, 0.3% of alkaline water and 0.1% of custard powder.

Specifically, part of the raw materials can be purchased and used in the market finished products:

special moon cake flour: guangdong New grain industries, Inc.;

first-grade peanut oil: yihai (Guangzhou) grain and oil industries, Inc.;

and (3) syrup conversion: decocting with white sugar;

custard powder: food products, Inc. of Advance in Dongguan;

alkaline water: no wood (hong kong) limited.

The preparation method of the invert syrup comprises decocting white sugar at high temperature to dissolve, stirring and heating with middle and small fire for 60min, adding fresh lemon juice and citric acid, and further stirring and decocting for 10 min. The mass ratio of the white granulated sugar to the fresh lemon juice to the citric acid is 100:1.2: 0.08.

The moon cake stuffing comprises the following raw materials in percentage by mass: 74.8% of sweetened bean paste, 12% of rosa rugosa sugar, 8.2% of primary peanut oil, 3% of olive kernel and 2% of rosa rugosa bran.

The preparation method of the rosa rugosa candy comprises the steps of collecting fresh rosa rugosa collected every 3-4 months, brushing healthy undamaged petals, cleaning, airing, blending the rosa rugosa flowers brushed with white granulated sugar according to the weight part of 1:4, stirring and twisting to obtain petal juice, statically soaking for 3 months, stirring uniformly, twisting again (manually twisting), and obtaining the rosa rugosa candy (wet); the rosa rugosa bran is prepared by mixing rosa rugosa and granulated sugar according to the weight ratio of 1:4, boiling, naturally drying or drying, and screening to obtain 1 weight part of rosa rugosa bran (for example, 1 kilogram of rosa rugosa +1 kilogram of granulated sugar, boiling, drying, and screening to obtain 1 kilogram of rosa rugosa bran as a component containing petals).

The Guangdong style rosa rugosa olive kernel sweetened bean paste moon cake is prepared by the following steps,

1) preparing moon cake skin: firstly, blending and stirring other raw materials except for the flour for the moon cake to obtain a mixture for later use; sieving moon cakes by using powder, adding the powder into the mixture, stirring uniformly, beating at a high speed to form a mixture, kneading until no powder and particles exist, kneading into soft dough with a smooth surface, standing for 2-3h, and pressing the dough into a wafer shape to obtain the Guangdong moon cake crust;

2) preparing moon cake stuffing: soaking red beans in warm water for 40-60min, adding water, steaming for 120 +/-5 min, wherein the mass ratio of red beans to water is 1:2-3, the steaming pressure is 0.25 +/-0.02 MPa, adding rosa rugosa sugar, olive kernel and first-order peanut oil, continuously boiling for 20 +/-2 min, adding rosa rugosa bran, and uniformly stirring to obtain the rosa rugosa fruit tea;

3) preparing moon cakes: taking materials according to the mass ratio of the moon cake skin to the moon cake stuffing, kneading the moon cake stuffing into a spherical shape, wrapping the spherical moon cake stuffing with the disk-shaped moon cake skin, sealing, slightly pressing into a mold, demolding, putting into a tunnel furnace, baking at the temperature of 200 plus materials and 220 ℃ for 8-10min to obtain the Cantonese moon cake, placing the moon cake in a cool place, returning oil for 3 days, and packaging and taking out of a warehouse.

Example 2:

a Cantonese moon cake containing Terminalia rugosa and sweetened bean paste comprises a moon cake skin and a moon cake filling in a mass ratio of 1:3, wherein a sugar source in the moon cake skin is derived from invert syrup, the invert syrup content is 33 wt%, and a sugar source in the moon cake filling is derived from sweetened bean paste and rosa rugosa, wherein the rosa rugosa is a composition of rosa rugosa and rosa rugosa bran, and the total content of the sweetened bean paste and the rosa rugosa is 90 wt%.

In particular, the method comprises the following steps of,

the moon cake crust comprises the following raw materials in percentage by mass: 65% of flour for moon cakes, 33% of invert syrup, 1.54% of first-grade peanut oil, 0.35% of alkaline water and 0.11% of custard powder.

Invert syrup was prepared as in example 1.

The moon cake stuffing comprises the following raw materials in percentage by mass: 77% of sweetened bean paste, 10% of rosa rugosa sugar, 6% of primary peanut oil, 4% of olive kernel and 3% of rosa rugosa bran.

The preparation method of rosa rugosa sugar and rosa rugosa bran is the same as in example 1.

The preparation method of the rosa rugosa-olive-sweetened bean paste Cantonese moon cake is the same as that in example 1.

Example 3:

the Cantonese moon cake with the rosa rugosa seed and the sweetened bean paste comprises a moon cake skin and a moon cake filling in a mass ratio of 1:3, wherein a sugar source in the moon cake skin is from invert syrup, the invert syrup content is 35 wt%, and a sugar source in the moon cake filling is from rosa rugosa and rosa rugosa, wherein the rosa rugosa is a rosa rugosa and rosa rugosa bran composition, and the total content of the rosa rugosa and the rosa rugosa is 86 wt%.

In particular, the method comprises the following steps of,

the moon cake crust comprises the following raw materials in percentage by mass: 62.73% of flour for moon cakes, 35% of invert syrup, 2% of first-grade peanut oil, 0.2% of alkaline water and 0.07% of custard powder.

Invert syrup was prepared as in example 1.

The moon cake stuffing comprises the following raw materials in percentage by mass: 73% of sweetened bean paste, 12% of rosa rugosa sugar, 10% of primary peanut oil, 4% of olive kernel and 1% of rosa rugosa bran.

The preparation method of rosa rugosa sugar and rosa rugosa bran is the same as in example 1.

The preparation method of the rosa rugosa-olive-sweetened bean paste Cantonese moon cake is the same as that in example 1.

Example 4:

a Cantonese moon cake containing Terminalia rugosa and sweetened bean paste comprises a moon cake skin and a moon cake filling in a mass ratio of 1:2.5, wherein a sugar source in the moon cake skin is derived from invert syrup, the invert syrup content is 37 wt%, and a sugar source in the moon cake filling is derived from sweetened bean paste and rosa rugosa, wherein the rosa rugosa is a composition of rosa rugosa sugar and rosa rugosa bran, and the total content of the sweetened bean paste and the rosa rugosa accounts for 91 wt%.

In particular, the method comprises the following steps of,

the moon cake crust comprises the following raw materials in percentage by mass: 61% of moon cake flour, 37% of invert syrup, 1.75% of first-grade peanut oil, 0.2% of alkaline water and 0.05% of custard powder.

Invert syrup was prepared as in example 1.

The moon cake stuffing comprises the following raw materials in percentage by mass: 75% of sweetened bean paste, 15% of rosa rugosa sugar, 7% of primary peanut oil, 2% of olive kernel and 1% of rosa rugosa bran.

The preparation method of rosa rugosa sugar and rosa rugosa bran is the same as in example 1.

The preparation method of the rosa rugosa-olive-sweetened bean paste Cantonese moon cake is the same as that in example 1.

Example 5:

a wide moon cake containing Terminalia rugosa and sweetened bean paste comprises a moon cake skin and a moon cake filling in a mass ratio of 1:2.5, wherein a sugar source in the moon cake skin is derived from invert syrup, the invert syrup content is 35 wt%, and a sugar source in the moon cake filling is derived from sweetened bean paste and rosa rugosa, wherein the rosa rugosa is a composition of rosa rugosa sugar and rosa rugosa bran, and the total content of the sweetened bean paste and the rosa rugosa accounts for 93 wt%.

In particular, the method comprises the following steps of,

the moon cake crust comprises the following raw materials in percentage by mass: 61.5 percent of flour for moon cakes, 35 percent of invert syrup, 3 percent of first-grade peanut oil, 0.4 percent of alkaline water and 0.1 percent of custard powder.

Invert syrup was prepared as in example 1.

The moon cake stuffing comprises the following raw materials in percentage by mass: 80% of sweetened bean paste, 10% of rosa rugosa sugar, 5% of primary peanut oil, 3% of olive kernel and 2% of rosa rugosa bran.

The preparation method of rosa rugosa sugar and rosa rugosa bran is the same as in example 1.

The preparation method of the rosa rugosa-olive-sweetened bean paste Cantonese moon cake is the same as that in example 1.

The mooncake prepared by the embodiment of the invention and the traditional Cantonese sweetened bean paste mooncake are taken for carrying out taste and item tests, and the data are as follows (the embodiment is an average value):

	oil content, g/100g	Sugar content, g/100g	Super 8 scoring value
				Examples	11.7	28.6	6-10
Comparative example	13.1	34.2	2-7

The scoring is to randomly draw out the masses, the male and the female are not limited, the age is 8-65 years, the total number of tested people is 300, wherein 1-3 of the total number are disliked, poor in taste, sweet and greasy, and oily; 4-6, the taste is general, rough, over-sweet, single in flavor, heavy in aftertaste and no special; 7-8, the taste is crisp, not greasy and unique; 9-10, soft taste, unique flavor of the wrapper and stuffing, multi-layer aftertaste, light and elegant fragrance.

It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.

The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.