阅读说明：本技术 一种小麦胚芽彩色冰皮、冰皮月饼及其加工工艺 (Wheat germ colorful rind and rind mooncake and processing technology thereof ) 是由 徐静 许红梅 武杰 丁恩惠 周佳佳 于 2019-11-14 设计创作，主要内容包括：本发明公开一种小麦胚芽彩色冰皮、冰皮月饼及其加工工艺,所述彩色冰皮颜色分为红色、绿色、橙色、紫色、蓝色；所述彩色冰皮包括以下质量百分比原料：糯米粉30～35％、澄面10～15％、小麦胚芽粉15～18％、白凉粉1～2％、桃胶粉0.8～1.5％、对应颜色的果汁5～10％、护色剂0.1～0.2％、甜菊糖粉0.1～0.3％、小麦胚芽油5～10％、余量为水；所述护色剂由茶多酚、L-抗坏血酸钠、烟酰胺、虾青素按1：(0.2～0.4)：(0.8～1.5)：(0.01～0.05)的质量比组成。本发明首次以小麦胚芽粉为原料取代粘米粉,降低糯米粉糯性,制备冰皮,为小麦胚芽的加工利用开辟了新思路,提高小麦胚芽的附加价值,制出的月饼颜色多样化,外形饱满,花纹清晰,无露馅现象,冰皮松软,风味良好,皮薄馅多,馅料细腻,口感丰富。(The invention discloses a wheat germ colorful rind, a rind moon cake and a processing technology thereof, wherein the colorful rind is divided into red, green, orange, purple and blue; the colored ice sheet comprises the following raw materials in percentage by mass: 30-35% of glutinous rice flour, 10-15% of clear flour, 15-18% of wheat germ powder, 1-2% of white bean jelly, 0.8-1.5% of peach gum powder, 5-10% of fruit juice with corresponding color, 0.1-0.2% of color fixative, 0.1-0.3% of stevioside powder, 5-10% of wheat germ oil and the balance of water; the color fixative is prepared from tea polyphenol, L-sodium ascorbate, nicotinamide and astaxanthin according to the weight ratio of 1: (0.2-0.4): (0.8-1.5): (0.01-0.05) by mass. According to the invention, the wheat germ powder is used as the raw material for replacing glutinous rice flour for the first time, the glutinous performance of the glutinous rice flour is reduced, the ice skin is prepared, a new idea is developed for processing and utilizing the wheat germ, the additional value of the wheat germ is improved, the prepared moon cake is diversified in color, full in appearance, clear in pattern, free of stuffing exposure, soft in ice skin, good in flavor, thin in skin, rich in stuffing, fine and smooth in stuffing and rich in taste.)

1. A wheat germ colored ice rind is characterized in that: the color of the colored ice rind is divided into red, green, orange, purple and blue; the colored ice sheet comprises the following raw materials in percentage by mass: 30-35% of glutinous rice flour, 10-15% of clear flour, 15-18% of wheat germ powder, 1-2% of white bean jelly, 0.8-1.5% of peach gum powder, 5-10% of fruit juice with corresponding color, 0.1-0.2% of color fixative, 0.1-0.3% of stevioside powder, 5-10% of wheat germ oil and the balance of water;

the color fixative is prepared from tea polyphenol, L-sodium ascorbate, nicotinamide and astaxanthin according to the weight ratio of 1: (0.2-0.4): (0.8-1.5): (0.01-0.05) by mass;

the fruit juice is prepared by cutting fruits with corresponding colors into pieces according to the proportion of 1: (0.4-0.8) and water, and filtering.

2. The wheat germ colored ice rind as claimed in claim 1, wherein: the fruit juice corresponding to the red ice rind is tomato juice, the fruit juice corresponding to the green ice rind is kiwi fruit juice, the fruit juice corresponding to the orange ice rind is carrot juice, the fruit juice corresponding to the purple ice rind is one of mulberry juice or grape juice, and the fruit juice corresponding to the blue ice rind is blueberry juice.

3. A wheat germ colorful snow skin moon cake is characterized in that: the colorful snow skin moon cake is prepared by wrapping one of the Clausena lansium red bean stuffing, the Matcha red bean stuffing and the rose red bean stuffing by the wheat germ colorful snow skin as claimed in any of claims 1-2, wherein the mass ratio of the wheat germ colorful snow skin to the moon cake stuffing is 1: (1.2-1.6).

4. The wheat germ color snowy moon cake as claimed in claim 3, wherein: the wampee and red bean stuffing comprises the following raw materials in percentage by mass: 35-40% of red bean, 8-10% of wampee pulp, 0.5-1% of stevioside, 3-5% of butter, 3-5% of wheat germ oil and the balance of water.

5. The wheat germ color snowy moon cake as claimed in claim 3, wherein: the matcha red bean stuffing comprises the following raw materials in percentage by mass: 35-40% of red bean, 1-3% of matcha powder, 0.5-1% of stevioside, 3-5% of butter, 3-5% of wheat germ oil and the balance of water.

6. The wheat germ color snowy moon cake as claimed in claim 3, wherein: the rose red bean stuffing comprises the following raw materials in percentage by mass: 35-40% of red bean, 7-9% of rose sauce, 0.5-1% of stevioside, 3-5% of butter, 3-5% of wheat germ oil and the balance of water.

7. The processing technology of the wheat germ colorful snow skin moon cake is characterized by comprising the following steps:

s1: preparing ice skin:

a. pretreatment of raw materials: baking wheat germs at 80 ℃ until strong malt fragrance is volatilized, and then crushing to 150-200 meshes to obtain wheat germ powder; micronizing the peach gum powder to 600-1000 meshes; mixing the glutinous rice flour, the clarified flour and the white bean jelly, and sieving by a sieve of 100-150 meshes;

b. preparing ice skin paste: mixing wheat germ oil and water uniformly, adding the rest powder for making the ice skin, stirring at 50 ℃ and dissolving to obtain an ice skin slurry;

c. and (3) ice skin forming: steaming the ice rind flour paste by steam at 100 ℃, cooling to 45-50 ℃, adding fruit juice with the required color dissolved with a color fixative, quickly stirring uniformly, and cooling and forming at 0-10 ℃;

s2: preparing wampee/matcha/rose red bean stuffing: cleaning semen Phaseoli, soaking overnight, adding water, adding wampee pulp/green tea powder/rose sauce, decocting until semen Phaseoli is soft and soft, pulping, adding stevioside, butter and wheat germ oil, and decocting to obtain thick paste;

s3: preparing an ice skin moon cake: wrapping the obtained red bean stuffing in the obtained ice skin according to the mass ratio, shaping by using a mould, printing patterns, demoulding, freezing and shaping at the temperature of between-5 and-1 ℃, and vacuum packaging.

Technical Field

The invention belongs to the technical field of deep processing of wheat germs, and particularly relates to a wheat germ colorful ice skin and an ice skin moon cake and a processing technology thereof.

Background

The wheat germ has a protein content of more than 31%, wherein the wheat globulin accounts for 18.9%, the glutenin accounts for 0.30-0.37%, and the gliadin accounts for 14.0%, and the wheat germ is an important source of high-quality protein, contains 8 amino acids essential to human body, particularly contains 18.5% of lysine which is 6-7 times higher than that of rice and white flour. The wheat germ contains linoleic acid 60%, wherein 80% is polyunsaturated fatty acid, and linoleic acid is the most important one of three essential fatty acids, and has effects of reducing blood lipid and preventing atherosclerosis. Besides the conventional nutrient components, the wheat germ protein nutrient is rich in active substances such as glutathione, wheat germ agglutinin, vitamin E and the like. Wherein, the glutathione is a peptide of amino acid in wheat germ after dehydration, which can improve the immunity of human body and prevent the self-damage of free radicals of human body; the wheat germ agglutinin can perform specific reaction with monosaccharide and polysaccharide, and has the functions of resisting virus, inducing apoptosis and transducing signals; vitamin E is a precious nutrient substance, has oxidation resistance, and has better activity and absorbability than those of the synthesized pure natural vitamin E in wheat germ.

Because of the characteristics of high protein, high nutritive value and high health care value of wheat germ, the development of novel functional products by utilizing wheat germ has become a research hotspot in the field of food processing, but because wheat germ has the defect of no viscosity, the research of developing wheat germ mooncakes by utilizing wheat germ as a raw material is still less, and the wheat germ is only used for preparing mooncake stuffing, such as: the patent CN20-1510905914.7, the patent CN201610006834.2 and the patent CN201610372005.6 particularly use wheat germ as raw material to develop the ice rind of the ice rind moon cake, and no precedent is found in China.

The traditional snowy moon cake takes glutinous rice flour, precipitated flour, powdered sugar and the like as raw materials, the glutinous rice flour has the lowest glutinousness, the phenomenon that the snowy skin is not easy to form due to the fact that the snowy skin flour slurry is excessively sticky is prevented, the finished product is snowy white, the color is single, the white color cannot show pleasant festival atmosphere during the agglomeration in mid-autumn and the pursuit of modern people for food aesthetics cannot be met.

Disclosure of Invention

Aiming at the defects of the prior art, the invention aims to provide a wheat germ colorful ice rind and ice rind moon cake and a processing technology thereof.

The technical scheme of the invention is summarized as follows:

a wheat germ colored ice skin: the color of the colored ice rind is divided into red, green, orange, purple and blue; the colored ice sheet comprises the following raw materials in percentage by mass: 30-35% of glutinous rice flour, 10-15% of clear flour, 15-18% of wheat germ powder, 1-2% of white bean jelly, 0.8-1.5% of peach gum powder, 5-10% of fruit juice with corresponding color, 0.1-0.2% of color fixative, 0.1-0.3% of stevioside powder, 5-10% of wheat germ oil and the balance of water;

the color fixative is prepared from tea polyphenol, L-sodium ascorbate, nicotinamide and astaxanthin according to the weight ratio of 1: (0.2-0.4): (0.8-1.5): (0.01-0.05) by mass;

the fruit juice is prepared by cutting fruits with corresponding colors into pieces according to the proportion of 1: (0.4-0.8) and water, and filtering.

Preferably, the red ice rind corresponds to the fruit juice being tomato juice, the green ice rind corresponds to the fruit juice being kiwi fruit juice, the orange ice rind corresponds to the fruit juice being carrot juice, the purple ice rind corresponds to the fruit juice being one of mulberry juice or grape juice, and the blue ice rind corresponds to the fruit juice being blueberry juice.

A wheat germ colorful snow skin moon cake: the colorful snow skin moon cake is characterized in that the wheat germ colorful snow skin wraps one of a wampee red bean stuffing, a matcha red bean stuffing and a rose red bean stuffing, and the mass ratio of the snow skin to the moon cake stuffing is 1: (1.2-1.6).

Preferably, the wampee and red bean stuffing comprises the following raw materials in percentage by mass: 35-40% of red bean, 8-10% of wampee pulp, 0.5-1% of stevioside, 3-5% of butter, 3-5% of wheat germ oil and the balance of water.

Preferably, the matcha red bean stuffing comprises the following raw materials in percentage by mass: 35-40% of red bean, 1-3% of matcha powder, 0.5-1% of stevioside, 3-5% of butter, 3-5% of wheat germ oil and the balance of water.

Preferably, the rose red bean stuffing comprises the following raw materials in percentage by mass: 35-40% of red bean, 7-9% of rose sauce, 0.5-1% of stevioside, 3-5% of butter, 3-5% of wheat germ oil and the balance of water.

A processing technology of a wheat germ colorful snow skin moon cake comprises the following steps:

s1: preparing ice skin:

a. pretreatment of raw materials: baking wheat germs at 80 ℃ until strong malt fragrance is volatilized, and then crushing to 150-200 meshes to obtain wheat germ powder; micronizing the peach gum powder to 600-1000 meshes; mixing the glutinous rice flour, the clarified flour and the white bean jelly, and sieving by a sieve of 100-150 meshes;

b. preparing ice skin paste: mixing wheat germ oil and water uniformly, adding the rest powder for making the ice skin, stirring at 50 ℃ and dissolving to obtain an ice skin slurry;

c. and (3) ice skin forming: steaming the ice rind flour paste by steam at 100 ℃, cooling to 45-50 ℃, adding fruit juice with the required color dissolved with a color fixative, quickly stirring uniformly, and cooling and forming at 0-10 ℃;

s2: preparing wampee/matcha/rose red bean stuffing: cleaning semen Phaseoli, soaking overnight, adding water, adding wampee pulp/green tea powder/rose sauce, decocting until semen Phaseoli is soft and soft, pulping, adding stevioside, butter and wheat germ oil, and decocting to obtain thick paste;

s3: preparing an ice skin moon cake: wrapping the obtained red bean stuffing in the obtained ice skin according to the mass ratio, shaping by using a mould, printing patterns, demoulding, freezing and shaping at the temperature of between-5 and-1 ℃, and vacuum packaging.

The invention has the beneficial effects that:

1. according to the invention, the wheat germ powder is used as the raw material to replace glutinous rice flour for the first time, so that the glutinousness of the glutinous rice flour is reduced, the ice skin is prepared, a new idea is developed for processing and utilizing the wheat germ, and the added value of the wheat germ is improved.

2. The invention utilizes natural pigments of fruit and vegetable juice to color the rind, is green and healthy, endows the rind with a plurality of colors of red, green, orange, purple and blue, overcomes the defect that the traditional rind moon cake only has single white color, can meet the requirements of different scenes, meets the requirement of modern people on food aesthetic feeling, and simultaneously utilizes the color fixative to ensure that the natural pigments keep long-term stability, are not photolyzed, oxidized and browned and present good color.

3. According to the invention, the water solubility and the viscosity of the peach gum powder are utilized to improve the physical crosslinking degree among the raw materials of the wheat germ ice skin, and the ultramicro peach gum powder is added into the wheat germ ice skin to improve the dispersion stability of the wheat germ powder and improve the forming rate of the wheat germ ice skin; meanwhile, the peach gum also has the effects of clearing heat, quenching thirst, relieving pain and pain, maintaining beauty and keeping young, resisting aging and reducing blood fat, and further improves the health-care function of the wheat germ biscuit.

4. According to the invention, stevia sugar is used for replacing the traditional cane sugar, the sweetness is 250-450 times of that of the cane sugar, the calorific value is only 1/300 of the cane sugar, the stevia sugar is not absorbed after being taken into a human body, and the stevia sugar does not generate heat, so that the stevia sugar is suitable for patients with diabetes and obesity to eat.

5. The moon cake stuffing is divided into wampee red bean stuffing, matcha red bean stuffing and rose red bean stuffing, has diversified tastes, and meets the requirements of different consumers.

6. The snowy moon cake disclosed by the invention is obvious and uniform in coloring, full in appearance, clear in pattern, free of stuffing exposure, soft in snowy skin, good in flavor, thin in skin, rich in stuffing, fine and smooth in stuffing and rich in taste.

Drawings

FIG. 1 is a flow chart of the processing technique of the wheat germ colorful snow skin moon cake.

Detailed Description

The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.