阅读说明：本技术 一种五仁月饼及其制备方法 (Five-kernel moon cake and preparation method thereof ) 是由 刘霭莎 胡志高 吴俏槿 张延杰 郑萍 林家森 于 2020-05-15 设计创作，主要内容包括：本发明公开了一种五仁月饼及其制备方法,其中五仁月饼包括以下组分:开兰面粉,枧水,糖肥肉,青稞芯粉,青稞麸皮粉,糖山桔,月饼糖浆,南杏仁,苦荞粉,芝麻,花生油,瓜子仁,三洋糕粉,榄仁,鸡蛋,腰果,食盐,核桃,水,玉桂粉,糖粉,二曲酒,冬蓉,芝麻油,花生酱,五香粉。本发明组分及配比合理,营养全面,有效保留青稞中的膳食纤维和β葡聚糖,同时有效改善口感；本发明制备方法,工艺简单,制作方便快捷,并且有效保留各物料中的营养成分和改善产品的口感。(The invention discloses a five-kernel moon cake and a preparation method thereof, wherein the five-kernel moon cake comprises the following components of kalanchoe flour, alkaline water, sugar fat meat, highland barley core powder, highland barley bran powder, sugar mountain orange, moon cake syrup, south almond, tartary buckwheat powder, sesame, peanut oil, melon seed, Sanyo cake powder, olive kernel, egg, cashew nut, salt, walnut, water, jade cinnamon powder, sugar powder, two-yeast wine, winter melon, sesame oil, peanut butter and five-spice powder. The highland barley nutritional beverage is reasonable in components and proportion, comprehensive in nutrition, capable of effectively retaining dietary fibers and beta glucan in highland barley and simultaneously effectively improving taste; the preparation method disclosed by the invention is simple in process, convenient and quick to prepare, and capable of effectively retaining the nutritional ingredients in the materials and improving the taste of the product.)

1. The five-kernel moon cake is characterized by comprising, by weight, 250 parts of Kailan flour 180-containing materials, 2-15 parts of alkaline water, 320 parts of sugar fat meat 200-containing materials, 20-50 parts of highland barley core powder, 5-30 parts of highland barley bran powder, 60-90 parts of sugar mountain orange, 150 parts of moon cake syrup 110-containing materials, 40-80 parts of south almond, 5-25 parts of tartary buckwheat powder, 70-120 parts of sesame, 90-130 parts of peanut oil, 80-140 parts of shelled melon seeds, 50-80 parts of Sanyang cake powder, 30-60 parts of olive seeds, 10-30 parts of eggs, 50-80 parts of cashew nuts, 9-15 parts of salt, 70-120 parts of walnuts, 160 parts of water 110-containing materials, 0.5-1.5 parts of Pimenta powder, 30-60 parts of sugar powder, 10-20 parts of two-yeast wine, 180 parts of winter melon seeds and 10-20 parts of sesame oil, 15-30 parts of peanut butter and 2-10 parts of five spice powder.

2. The five-kernel moon cake as claimed in claim 1, which comprises, by weight, 220 parts of Kailan flour, 5-10 parts of alkaline water, 280 parts of sugar fat meat, 30-40 parts of highland barley core powder, 10-20 parts of highland barley bran powder, 70-80 parts of sugar bergamot, 135 parts of moon cake syrup, 60-70 parts of south almond, 10-20 parts of tartary buckwheat powder, 90-100 parts of sesame, 120 parts of peanut oil, 100 parts of shelled melon seed, 60-70 parts of Sanyang cake powder, 40-50 parts of olive kernel, 15-20 parts of egg, 60-70 parts of cashew nut, 11-13 parts of salt, 90-100 parts of walnut, 140 parts of water 130, 0.8-1.2 parts of Pimenta powder, 40-50 parts of powdered sugar, 14-16 parts of two-yeast wine, 160 parts of winter squash, 13-16 parts of sesame oil, 20-25 parts of peanut butter and 5-8 parts of five spice powder.

3. The five-kernel moon cake as claimed in claim 1, which comprises, by weight, 200 portions of Kailan flour, 2-10 portions of alkaline water, 250 portions of sugar fat meat, 20-40 portions of highland barley core powder, 5-20 portions of highland barley bran powder, 60-75 portions of sugar mountain orange, 130 portions of moon cake syrup, 40-60 portions of south almond, 5-15 portions of tartary buckwheat powder, 70-100 portions of sesame, 90-110 portions of peanut oil, 80-120 portions of melon seed, 50-60 portions of Sanyang cake powder, 30-40 portions of olive seed, 10-20 portions of egg, 50-60 portions of cashew nut, 9-10 portions of salt, 70-100 portions of walnut, 130 portions of water 110, 0.5-1.0 portion of Yugui powder, 30-40 portions of sugar powder, 10-15 portions of two-yeast wine, 140 portions of winter melon, 10-15 parts of sesame oil, 15-20 parts of peanut butter and 2-5 parts of five spice powder.

4. The five-kernel moon cake as claimed in claim 1, which comprises 250 portions of Kailan flour 230-containing materials, 12-15 portions of alkaline water, 320 portions of sugar fat meat 280-containing materials, 40-50 portions of highland barley core powder, 20-30 portions of highland barley bran powder, 80-90 portions of sugar bergamot, 150 portions of moon cake syrup 130-containing materials, 70-80 portions of south almond, 15-25 portions of tartary buckwheat powder, 120 portions of sesame 100-containing materials, 130 portions of peanut oil 120-containing materials, 140 portions of melon seeds 120-containing materials, 60-80 portions of Sanyang cake powder, 50-60 portions of olive seeds, 20-30 portions of eggs, 70-80 portions of cashew nuts, 12-15 portions of salt, 120 portions of walnut 100-containing materials, 160 portions of water 130-containing materials, 1.0-1.5 portions of Yugui powder, 40-60 portions of sugar powder, 15-20 portions of two-yeast wine, 180 portions of winter squash, 15-20 parts of sesame oil, 20-30 parts of peanut butter and 5-10 parts of five spice powder.

5. A preparation method of five-kernel moon cakes is characterized by comprising the following steps:

s1, mixing the Kailan flour, the moon cake syrup, the alkaline water and the peanut oil to prepare moon cake wrappers;

s2, mixing sugar fat meat, highland barley core powder, highland barley bran powder, sugar mountain oranges, moon cake syrup, south almonds, tartary buckwheat powder, sesame, peanut oil, shelled melon seeds, Sanyo cake powder, olive kernels, cashews, salt, walnuts, water, jade cinnamon powder, sugar powder, two-yeast wine, winter melon, sesame oil, peanut butter and five-spice powder to prepare moon cake stuffing;

s3, placing moon cake stuffing into the moon cake skin for wrapping, then placing the moon cake stuffing into a mould for forming, and sweeping a layer of egg liquid on the formed moon cake to obtain a moon cake initial blank;

s4, putting the moon cake primary blank obtained in the step S3 into an oven for baking, and cooling after baking to obtain a finished product.

6. The preparation method of five-kernel moon cake according to claim 5, wherein the highland barley core powder and highland barley bran powder in the step S2 are prepared by the following steps:

s21 highland barley germination: screening high-quality highland barley, removing impurities, cleaning, heating water until the highland barley is immersed, turning over once every 2 hours, soaking for about 4-6 hours, washing with clear water, spreading for about 0.5cm in thickness for room temperature germination, spraying water once every 2 hours until the germinated white point of the highland barley is about 1mm, cleaning fresh okra, slicing, vacuum freeze-drying, crushing, and sieving with a 60-mesh sieve to obtain a highland barley primary product;

s22, drying: placing the highland barley primary product in the step S21 into an oven to be dried in two sections, wherein the first section temperature is 100 ℃ and 110 ℃, and the primary drying lasts for about 1 hour; the second stage temperature is 35-45 ℃, the mixture is turned over once every 1 hour, and the mixture is dried until the water content is 4-6%;

s23, grinding: pouring the dried highland barley primary product into a flour mill, adjusting a brush and a compass bottom after starting, and respectively connecting bran and core powder; crushing the bran once again by a crusher, and sieving the crushed bran with a 140-mesh sieve; sieving the core powder with a 100-mesh sieve;

s24, extruding and puffing: mixing the bran and the core powder sieved in the step S23, and extruding and puffing the materials by using a double-screw extruder, wherein the double-screw extruder is divided into three temperature regions, namely 95-115 ℃, 115-plus-135 ℃ and 125-plus-165 ℃, the main screw speed is 25-30r/min, and the feeding speed is 15 r/min;

s25, drying: and (4) baking the extruded and puffed mixed powder in the step S24 in an oven at the temperature of 80-120 ℃ for 10-18min, taking out, immediately crushing, and sieving by using a 80-mesh sieve.

7. The method as claimed in claim 5, wherein the step S4 comprises pre-baking at an upper temperature of 160-.

Technical Field

The invention belongs to the technical field of food, and particularly relates to a five-kernel moon cake and a method for preparing the five-kernel moon cake.

Background

The moon cake is a traditional food in China, and the current moon cake is not only a culture inheritance, but also has gradually increased significance of nutrition and deliciousness. With the continuous improvement of the life quality of people and the continuous enhancement of health care consciousness, moon cakes with health care function are gradually loved by most people.

Highland barley is a cereal crop of the genus barley of the family Gramineae, mainly produced in Tibet, Qinghai, Sichuan, Yunnan, etc. of China, and is the main grain of Tibetan people. The highland barley has the nutritional components of high protein, high soluble fiber elements, high vitamins, low fat and low sugar, has comprehensive and unique nutrition and extremely high nutritional and dietary therapy values, and is a good product in cereal crops. The highland barley raw material has complete mineral elements, has rich content relative to other grains, and has very positive effect on promoting the healthy development of human body. The highland barley is rich in various health-care functional components such as beta-glucan, gamma-aminobutyric acid, flavonoids and the like, the health-care value of the highland barley is widely concerned, the content of the beta-glucan of the Tibet highland barley is between 3.66% and 8.62%, the average value is 5.25%, the content of the beta-glucan is the highest in cereal crops, and the highland barley has the effects of reducing blood sugar, blood fat and the like in literature reports. Research reports that after highland barley sprouts, the contents of beta-glucan and gamma-aminobutyric acid are increased, and the health care value is higher. The highland barley is rich in nutrient components, but poor in processability, is mostly used for making highland barley tsamba and highland barley wine at present, in order to improve the taste, highland barley bran is mostly removed in the processing and utilizing process, and the bran contains a large amount of dietary fibers and beta-glucan, so that the loss of the nutrient components is caused by the removal of the bran.

The existing five-kernel moon cake is generally dry and hard, has poor taste and can not meet the requirements of users. Therefore, the existing five-kernel moon cake is to be further improved.

Disclosure of Invention

The five-kernel moon cake aims to overcome the defects in the prior art, is reasonable in component and proportion, comprehensive in nutrition, capable of effectively retaining dietary fibers and beta-glucan in highland barley and capable of effectively improving taste.

Correspondingly, the invention also aims to provide a method for preparing the five-kernel moon cake, which has the advantages of simple process, convenient and quick preparation, effective retention of nutrient components in the materials and improvement of the taste of the product.

For the five-kernel moon cake, in order to achieve the purpose, the invention adopts the following scheme:

the five-kernel moon cake is characterized by comprising, by weight, 250 parts of Kailan flour 180-containing materials, 2-15 parts of alkaline water, 320 parts of sugar fat meat 200-containing materials, 20-50 parts of highland barley core powder, 5-30 parts of highland barley bran powder, 60-90 parts of sugar mountain orange, 150 parts of moon cake syrup 110-containing materials, 40-80 parts of south almond, 5-25 parts of tartary buckwheat powder, 70-120 parts of sesame, 90-130 parts of peanut oil, 80-140 parts of shelled melon seeds, 50-80 parts of Sanyang cake powder, 30-60 parts of olive seeds, 10-30 parts of eggs, 50-80 parts of cashew nuts, 9-15 parts of salt, 70-120 parts of walnuts, 160 parts of water 110-containing materials, 0.5-1.5 parts of Pimenta powder, 30-60 parts of sugar powder, 10-20 parts of two-yeast wine, 180 parts of winter melon seeds and 10-20 parts of sesame oil, 15-30 parts of peanut butter and 2-10 parts of five spice powder.

The five-kernel moon cake comprises, by weight, 220 parts of Kailan flour, 5-10 parts of alkaline water, 280 parts of sugar fat meat, 30-40 parts of highland barley core powder, 10-20 parts of highland barley bran powder, 70-80 parts of sugar bergamot, 135 parts of moon cake syrup, 60-70 parts of south almond, 10-20 parts of tartary buckwheat powder, 90-100 parts of sesame, 120 parts of peanut oil, 120 parts of melon seed, 60-70 parts of Sanyang cake powder, 40-50 parts of olive kernel, 15-20 parts of egg, 60-70 parts of cashew nut, 11-13 parts of salt, 90-100 parts of walnut, 140 parts of water, 0.8-1.2 parts of jade cinnamon powder, 40-50 parts of sugar powder, 14-16 parts of two-koji wine, 160 parts of winter melon, and 13-16 parts of sesame oil, 20-25 parts of peanut butter and 5-8 parts of five spice powder.

The five-kernel moon cake further comprises, by weight, 200 parts of Kailan flour, 2-10 parts of alkaline water, 250 parts of sugar fat meat, 20-40 parts of highland barley core powder, 5-20 parts of highland barley bran powder, 60-75 parts of sugar bergamot, 130 parts of moon cake syrup, 40-60 parts of south almond, 5-15 parts of tartary buckwheat powder, 70-100 parts of sesame, 90-110 parts of peanut oil, 80-120 parts of shelled melon seed, 50-60 parts of Sanyang cake powder, 30-40 parts of olive kernel, 10-20 parts of egg, 50-60 parts of cashew nut, 9-10 parts of salt, 70-100 parts of walnut, 130 parts of water 110-containing material, 0.5-1.0 part of jade cinnamon powder, 30-40 parts of sugar powder, 10-15 parts of two-yeast wine, 140 parts of winter melon seed powder and 10-15 parts of sesame oil, 15-20 parts of peanut butter and 2-5 parts of five spice powder.

The five-kernel moon cake further comprises the following components, by weight, 250 parts of Kailan flour 230-containing materials, 12-15 parts of alkaline water, 320 parts of sugar fat meat 280-containing materials, 40-50 parts of highland barley core powder, 20-30 parts of highland barley bran powder, 80-90 parts of sugar bergamot, 150 parts of moon cake syrup 130-containing materials, 70-80 parts of south almond, 15-25 parts of tartary buckwheat powder, 120 parts of sesame 100-containing materials, 130 parts of peanut oil 120-containing materials, 140 parts of melon seed 120-containing materials, 60-80 parts of Sanyang cake powder, 50-60 parts of olive kernel, 20-30 parts of egg, 70-80 parts of cashew nut, 12-15 parts of salt, 120 parts of walnut 100-containing materials, 160 parts of water 130-containing materials, 1.0-1.5 parts of jade cinnamon powder, 40-60 parts of sugar powder, 15-20 parts of two-yeast wine, 180 parts of winter melon 160-containing materials and 15-20 parts of sesame oil, 20-30 parts of peanut butter and 5-10 parts of five spice powder.

In terms of the production method, in order to achieve the above object, the present invention adopts the following scheme,

a preparation method of five-kernel moon cakes is characterized by comprising the following steps:

s1, mixing the Kailan flour, the moon cake syrup, the alkaline water and the peanut oil to prepare moon cake wrappers;

s2, mixing sugar fat meat, highland barley core powder, highland barley bran powder, sugar mountain oranges, moon cake syrup, south almonds, tartary buckwheat powder, sesame, peanut oil, shelled melon seeds, Sanyo cake powder, olive kernels, cashews, salt, walnuts, water, jade cinnamon powder, sugar powder, two-yeast wine, winter melon, sesame oil, peanut butter and five-spice powder to prepare moon cake stuffing;

s3, placing moon cake stuffing into the moon cake skin for wrapping, then placing the moon cake stuffing into a mould for forming, and sweeping a layer of egg liquid on the formed moon cake to obtain a moon cake initial blank;

s4, putting the moon cake primary blank obtained in the step S3 into an oven for baking, and cooling after baking to obtain a finished product.

As another improvement of the preparation method of the five-kernel moon cake, the highland barley core powder and highland barley bran powder in the step S2 are prepared by the following steps:

s21 highland barley germination: screening high-quality highland barley, removing impurities, cleaning, heating water until the highland barley is immersed, turning over once every 2 hours, soaking for about 4-6 hours, washing with clear water, spreading for about 0.5cm in thickness for room temperature germination, spraying water once every 2 hours until the germinated white point of the highland barley is about 1mm, cleaning fresh okra, slicing, vacuum freeze-drying, crushing, and sieving with a 60-mesh sieve to obtain a highland barley primary product;

s22, drying: placing the highland barley primary product in the step S21 into an oven to be dried in two sections, wherein the first section temperature is 100 ℃ and 110 ℃, and the primary drying lasts for about 1 hour; the second stage temperature is 35-45 ℃, the mixture is turned over once every 1 hour, and the mixture is dried until the water content is 4-6%;

s23, grinding: pouring the dried highland barley primary product into a flour mill, adjusting a brush and a compass bottom after starting, and respectively connecting bran and core powder; crushing the bran once again by a crusher, and sieving the crushed bran with a 140-mesh sieve; sieving the core powder with a 100-mesh sieve;

s24, extruding and puffing: mixing the bran and the core powder sieved in the step S23, and extruding and puffing the materials by using a double-screw extruder, wherein the double-screw extruder is divided into three temperature regions, namely 95-115 ℃, 115-plus-135 ℃ and 125-plus-165 ℃, the main screw speed is 25-30r/min, and the feeding speed is 15 r/min;

s25, drying: and (4) baking the extruded and puffed mixed powder in the step S24 in an oven at the temperature of 80-120 ℃ for 10-18min, taking out, immediately crushing, and sieving by using a 80-mesh sieve.

As another improvement of the preparation method of the five-kernel moon cake, the step S4 is to pre-bake the five-kernel moon cake for 3-5 minutes under the conditions that the upper fire temperature is 160-200 ℃ and the lower fire temperature is 140-170 ℃, take out the five-kernel moon cake and cool the five-kernel moon cake for 1-3 minutes, brush a layer of egg liquid on the surface of the moon cake, then put the moon cake into the oven again, bake the five-kernel moon cake for 5-15 minutes under the conditions that the upper fire temperature is 180-220 ℃ and the lower fire temperature is 140-180 ℃ to obtain the finished product.

In summary, compared with the prior art, the invention has the beneficial effects that:

the highland barley nutritional beverage is reasonable in components and proportion, comprehensive in nutrition, capable of effectively retaining dietary fibers and beta-glucan in highland barley and effectively improving taste; the preparation method disclosed by the invention is simple in process, convenient and quick to prepare, and capable of effectively retaining the nutritional ingredients in the materials and improving the taste of the product.

Detailed Description

The invention will be further described with reference to the following embodiments: