阅读说明：本技术 一种月饼馅料及其制作方法 (Moon cake stuffing and preparation method thereof ) 是由 许铭山 于 2019-11-19 设计创作，主要内容包括：本发明公开了一种月饼馅料,其特征在于,由如下重量份的各原料制作而成：杨梅4-8份、柠檬连皮3-5份、杨桃2-5份、薏米粉10-20份、芡实粉4-8份、杏仁粉3-5份、黄瓜籽粉5-10份、川芎粉1-3份、脱脂食用油5-10份、油脂替代品3-7份、功能性甜味剂3-5份、食用防腐剂1-3份、面粉10-15粉、水20-30份。本发明还公开了所述月饼馅料的制作方法。本发明公开的月饼馅料热量和油脂含量低,口感好,使用健康,营养价值高,营养均衡性好,保质期长,且具有促消化、增食欲、提高免疫力等功效。(The invention discloses moon cake stuffing which is characterized by being prepared from the following raw materials in parts by weight: 4-8 parts of waxberry, 3-5 parts of lemon with peel, 2-5 parts of carambola, 10-20 parts of pearl barley powder, 4-8 parts of gordon euryale seed powder, 3-5 parts of almond powder, 5-10 parts of cucumber seed powder, 1-3 parts of ligusticum wallichii powder, 5-10 parts of degreased edible oil, 3-7 parts of grease substitute, 3-5 parts of functional sweetener, 1-3 parts of edible preservative, 10-15 parts of flour and 20-30 parts of water. The invention also discloses a preparation method of the moon cake stuffing. The moon cake stuffing disclosed by the invention is low in heat and oil content, good in taste, healthy to use, high in nutritional value, good in nutritional balance, long in shelf life, and has the effects of promoting digestion, increasing appetite, improving immunity and the like.)

1. The moon cake stuffing is characterized by being prepared from the following raw materials in parts by weight: 4-8 parts of waxberry, 3-5 parts of lemon with peel, 2-5 parts of carambola, 10-20 parts of pearl barley powder, 4-8 parts of gordon euryale seed powder, 3-5 parts of almond powder, 5-10 parts of cucumber seed powder, 1-3 parts of ligusticum wallichii powder, 5-10 parts of degreased edible oil, 3-7 parts of grease substitute, 3-5 parts of functional sweetener, 1-3 parts of edible preservative, 10-15 parts of flour and 20-30 parts of water.

2. The moon cake filling according to claim 1, wherein the defatted edible oil is one of defatted rapeseed oil, defatted peanut oil and defatted olive oil.

3. A moon cake filling according to claim 1, wherein the fat substitute is at least one of sucrose polyester, avenacin, Simpless product from nuta-Sweet, tarablazer product from Karft.

4. The moon cake filling according to claim 1, wherein the functional sweetener is at least one of isomaltooligosaccharides, erythritol, tagatose, and stevioside.

5. The moon cake filling according to claim 1, wherein the edible preservative comprises the following components in parts by weight: 8-12 parts of calcium propionate, 20-30 parts of sodium diacetate and 15-20 parts of potassium sorbate.

6. A moon cake filling according to any one of claims 1 to 5, wherein the method for making the moon cake filling comprises the steps of:

step S1, batching: preparing raw materials according to a moon cake stuffing formula;

step S2, baking: uniformly mixing the pearl barley powder, the gordon euryale seed powder, the almond powder, the cucumber seed powder, the ligusticum wallichii powder and the flour in proportion to obtain mixed powder, then sending the mixed powder into an oven to be baked thoroughly, and sending the baked mixed powder into a rolling mill to be rolled and crushed to obtain cooked powder;

step S3, steaming: peeling and coring waxberry, lemon with peel and carambola, cutting into small pieces, uniformly mixing according to a proportion to obtain a fruit mixture, putting the fruit mixture into a steamer, adding water into the steamer, steaming, taking out and draining; obtaining fruit clinker;

step S4, mixing materials: uniformly mixing the cooked powder prepared in the step S2, the fruit clinker prepared in the step S3, the degreased edible oil, the grease substitute, the functional sweetener, the edible preservative and the water according to the proportion to obtain a moon cake stuffing mixed material;

step S5, stuffing molding: and (4) pouring the moon cake stuffing mixed material prepared in the step S4 into the interlayer paste shoveling pot, introducing steam into the interlayer space of the interlayer paste shoveling pot, heating the material in the interlayer paste shoveling pot, stirring, taking out of the pot after uniform stirring, sterilizing by using microwave, and preparing the moon cake stuffing after passing inspection.

7. The moon cake filling according to claim 6, wherein the mass ratio of the fruit mixture to the water in the step S3 is 1 (3-5).

8. The moon cake filling according to claim 6, wherein the steaming time in the step S3 is 15-25 minutes.

9. The moon cake filling according to claim 6, wherein the baking temperature in step S2 is 60-80 ℃, and the baking time is 20-25 min; in step S5, the temperature of the microwave sterilization and disinfection is 75-85 ℃, the time is 12-18min, the frequency is 2300-2600MHz, the power is 8-12kw, and the temperature of the raw material is 70-80 ℃ after the sterilization is finished.

10. A moon cake using the moon cake filling of any one of claims 1 to 5 as a filling.

Technical Field

The invention relates to the technical field of food processing, in particular to moon cake stuffing and a preparation method thereof.

Background

The moon cake has a history of more than one thousand years, and as a traditional food in China, the moon cake plays an important role in the food market and the food culture in China, not only is a kind of delicious food, but also is a symbol, and a round moon cake indicates reunion and happiness.

Moon cakes are certainly a necessary food for people to have a popularity in the traditional mid-autumn festival. Various moon cakes appear in the market at present, and are made into sweet taste, salty and sweet taste, spicy taste and the like according to the needs of people, so that the moon cakes are various in types and developed in industry at present.

The moon cake is generally composed of a cake crust and stuffing, wherein the stuffing accounts for 40-80 wt%, and the selection of the stuffing is very important for making the moon cake, which directly determines the overall taste and nutritional value of the moon cake. The traditional moon cakes are relatively monotonous in nutrition and taste, the stuffing of the moon cakes usually contains high sugar and high oil, the high-calorie moon cakes are not suitable for the old, children or obese people, and are closely related to a plurality of diseases such as hypertension, dyslipidemia, diabetes, coronary heart disease, obesity and the like. Under the situation that the health concept of people is increasingly strengthened, the moon cake needs to be continuously loved by consumers, and the reduction of the heat and grease content on the premise of not changing the quality is urgent.

In recent years, with the improvement of health consciousness of people, moon cakes with low fat, low sugar and low energy gradually replace the traditional moon cakes with high fat and high sugar. The taste requirements began to shift from the greasy to the light healthy type. The moon cake has strong current, short consumption period and huge consumption, and manufacturers have great difficulty in producing products meeting the market demand in a short period, so that enough moon cake fillings need to be produced in advance for several months to meet the future market demand. Because moon cake stuffing is easy to grow microorganisms and is easy to decay, the main quality problem is that the microorganism indexes such as the total number of bacterial colonies, mould, coliform bacteria and the like exceed the national standard. Because the traditional high-sugar and high-grease moon cake stuffing has a certain antibacterial effect, the low-sugar and low-fat stuffing is more easily rotten. Therefore, preservatives are required to extend the shelf life of the moon cake filling.

Chinese invention patent with application number 201710641368.X discloses an elemene moon cake stuffing which is prepared from the following raw materials in parts by weight: 80-125 parts of elegans kernel, 25-60 parts of walnut kernel, 20-55 parts of olive kernel, 75-120 parts of sesame seed, 75-115 parts of almond, 60-95 parts of shelled melon seed, 10-22 parts of orange cake, 20-45 parts of melon strip, 35-70 parts of pork and 25-35 parts of peanut oil, and also discloses a preparation method thereof. The stuffing of the moon cake adopts the elegans, the olive nuts and the walnut kernels as main materials, and is matched with the sesame seeds, the melon seeds, the almonds and the orange cakes, so that the stuffing of the moon cake has the effects of clearing heat, reducing swelling, promoting diuresis, cooling blood, relieving inflammation, reducing blood fat, detoxifying, expelling toxin, strengthening spleen and tonifying stomach; but the preservative is not contained, so that microorganisms can easily grow and the preservative is easy to decay; and the sugar content is high, the nutritional value is single, and the nutritional balance is to be further improved.

Therefore, the moon cake stuffing which has the advantages of low calorie and oil content, good taste, healthy use, high nutritional value, good nutrition balance and long shelf life, has the effects of promoting digestion, stimulating appetite, improving immunity and the like, meets the market demand, has wide market value and application prospect, and has very important significance for promoting food safety.

Disclosure of Invention

The invention mainly aims to provide moon cake stuffing and a manufacturing method thereof, wherein the method is simple and easy to implement, is suitable for household manufacturing, and has low manufacturing cost and high manufacturing efficiency; the prepared moon cake stuffing has low calorie and oil content, good taste, healthy use, high nutritional value, good nutrition balance and long shelf life, and has the effects of promoting digestion, stimulating appetite, improving immunity and the like.

In order to achieve the above purposes, the technical scheme adopted by the invention is as follows: the moon cake stuffing is characterized by being prepared from the following raw materials in parts by weight: 4-8 parts of waxberry, 3-5 parts of lemon with peel, 2-5 parts of carambola, 10-20 parts of pearl barley powder, 4-8 parts of gordon euryale seed powder, 3-5 parts of almond powder, 5-10 parts of cucumber seed powder, 1-3 parts of ligusticum wallichii powder, 5-10 parts of degreased edible oil, 3-7 parts of grease substitute, 3-5 parts of functional sweetener, 1-3 parts of edible preservative, 10-15 parts of flour and 20-30 parts of water.

Further, the degreased edible oil is one of degreased rapeseed oil, degreased peanut oil and degreased olive oil.

Further, the fat substitute is at least one of sucrose polyester, avenacin, a Simpless product from Nutra-Sweet, a Taribazer product from Karft.

Further, the functional sweetener is at least one of isomaltooligosaccharide, erythritol, tagatose and stevioside.

Further, the edible preservative comprises the following components in parts by weight: 8-12 parts of calcium propionate, 20-30 parts of sodium diacetate and 15-20 parts of potassium sorbate.

Another object of the present invention is to provide a method for making moon cake stuffing, which is characterized by comprising the following steps:

step S1, batching: preparing raw materials according to a moon cake stuffing formula;

step S2, baking: uniformly mixing the pearl barley powder, the gordon euryale seed powder, the almond powder, the cucumber seed powder, the ligusticum wallichii powder and the flour in proportion to obtain mixed powder, then sending the mixed powder into an oven to be baked thoroughly, and sending the baked mixed powder into a rolling mill to be rolled and crushed to obtain cooked powder;

step S3, steaming: peeling and coring waxberry, lemon with peel and carambola, cutting into small pieces, uniformly mixing according to a proportion to obtain a fruit mixture, putting the fruit mixture into a steamer, adding water into the steamer, steaming, taking out and draining; obtaining fruit clinker;

step S4, mixing materials: uniformly mixing the cooked powder prepared in the step S2, the fruit clinker prepared in the step S3, the degreased edible oil, the grease substitute, the functional sweetener, the edible preservative and the water according to the proportion to obtain a moon cake stuffing mixed material;

step S5, stuffing molding: and (4) pouring the moon cake stuffing mixed material prepared in the step S4 into the interlayer paste shoveling pot, introducing steam into the interlayer space of the interlayer paste shoveling pot, heating the material in the interlayer paste shoveling pot, stirring, taking out of the pot after uniform stirring, sterilizing by using microwave, and preparing the moon cake stuffing after passing inspection.

Further, the mass ratio of the fruit mixture to the water in the step S3 is 1 (3-5).

Further, the steaming time in step S3 is 15 to 25 minutes.

Further, in the step S2, the baking temperature is 60-80 ℃, and the baking time is 20-25 min.

Further, the temperature of the microwave sterilization and disinfection in the step S5 is 75-85 ℃, the time is 12-18min, the frequency is 2300-2600MHz, the power is 8-12kw, and the temperature of the raw material is 70-80 ℃ after the sterilization is finished.

The invention also aims to provide a moon cake taking the moon cake stuffing as stuffing.

Due to the application of the technical scheme, compared with the prior art, the invention has the following advantages:

(1) the moon cake stuffing disclosed by the invention has the beneficial effects that 4-8 parts of waxberry, 3-5 parts of lemon with peel, 2-5 parts of carambola, 10-20 parts of pearl barley powder, 4-8 parts of gordon euryale seed powder, 3-5 parts of almond powder, 5-10 parts of cucumber seed powder, 1-3 parts of ligusticum wallichii powder, 5-10 parts of degreased edible oil, 3-7 parts of grease substitute, 3-5 parts of functional sweetener, 1-3 parts of edible preservative, 10-15 parts of flour and 20-30 parts of water in the formula, and the stuffing has synergistic effect, so that the stuffing has multiple nutritional ingredients, high nutritional value, good nutritional balance, low heat and grease content, good mouthfeel, healthy use and long shelf life, and has the effects of promoting digestion, increasing appetite, improving immunity and the like.

(2) The preparation method of the moon cake stuffing comprises the following steps of firstly preparing raw materials according to a moon cake stuffing formula; then baking the powder; and then, the fruit materials are steamed, mixed and finally formed, the whole process flow is short, the process is simple and feasible, the method is suitable for household production, the production cost is low, the production efficiency is high, and the economic value, the social value and the ecological value are high. Through the processes of baking, steaming, mixing and manufacturing, the method is more sanitary, reduces the inflow of bacteria in the manufacturing process, and effectively prolongs the quality guarantee period.

(3) The moon cake stuffing uses the degreased edible oil and the oil substitute to replace the vegetable oil used in the prior art, on one hand, the similar taste and the similar property of the vegetable oil can be kept, but the heat quantity is lower, the oil content is low, the moon cake stuffing is beneficial to the health, and is suitable for people with high blood pressure, high blood sugar and high blood fat to eat, and the moon cake stuffing can also play a role in improving the immunity after being used for a long time.

(4) The functional sweetener is added into the moon cake stuffing, and the functional sweetener not only has the characteristics of low calorie, high stability, safety, no toxicity and the like, but also has the unique functions of promoting the reproduction of probiotics and inhibiting the growth of harmful bacteria; can not only meet the preference of people for sweet foods, but also cause no side effect, and has certain adjuvant therapy effect on patients with diabetes and liver diseases.

(5) The moon cake stuffing is added with the edible preservative, and the edible preservative comprises the following components in parts by weight: 8-12 parts of calcium propionate, 20-30 parts of sodium diacetate and 15-20 parts of potassium sorbate; the preservative is prepared according to a scientific proportion, so that the bacteriostatic effect of the preservative is improved, and the growth and the propagation of mould, yeast and bacteria can be effectively inhibited; meets the requirements of national laws and regulations and technical standards, and solves the technical problems that in the prior art, a single preservative or a preservative has poor bacteriostatic effect, contains peculiar smell and is used in a compound preservative beyond the range.

Detailed Description

The following description is presented to disclose the invention so as to enable any person skilled in the art to practice the invention. The preferred embodiments in the following description are given by way of example only, and other obvious variations will occur to those skilled in the art.