阅读说明：本技术 一种红茶月饼及其制作方法 (Black tea moon cake and making method thereof ) 是由 梁阿团 罗飞燕 于 2019-11-28 设计创作，主要内容包括：本发明公开了一种红茶月饼及其制作方法,按重量份计,包括小麦面粉40-55份、红豆粉15-30份、红茶粉15-30份、薄荷粉10-15份、枸杞5-10份、山药5-10份、保鲜剂5-10份、葡萄糖氧化酶5-10份、脂肪酶5-10份、ɑ-淀粉酶5-10份和蔗糖10-15份。所述保鲜剂包括：乳酸链球菌素5-10份、柠檬酸1-5份、茶多酚1-2份、L-抗坏血酸5-10份。本发明采用红茶粉为主要原料,提高了该月饼的营养成分,具有抗氧化作用,可延缓衰老、降低心肌梗塞的功效,提高了该月饼的药用功效和外观品质,延长了月饼的保质期。(The invention discloses a black tea moon cake and a preparation method thereof, and the black tea moon cake comprises, by weight, 40-55 parts of wheat flour, 15-30 parts of red bean flour, 15-30 parts of black tea powder, 10-15 parts of mint powder, 5-10 parts of medlar, 5-10 parts of Chinese yam, 5-10 parts of a preservative, 5-10 parts of glucose oxidase, 5-10 parts of lipase, 5-10 parts of alpha-amylase and 10-15 parts of sucrose. The preservative comprises: 5-10 parts of nisin, 1-5 parts of citric acid, 1-2 parts of tea polyphenol and 5-10 parts of L-ascorbic acid. According to the black tea mooncake, the black tea powder is used as the main raw material, so that the nutritional ingredients of the mooncake are improved, the mooncake has an antioxidation effect, the effects of delaying senescence and reducing myocardial infarction are achieved, the medicinal effect and appearance quality of the mooncake are improved, and the shelf life of the mooncake is prolonged.)

1. A black tea moon cake is characterized in that: the fresh-keeping agent comprises, by weight, 40-55 parts of wheat flour, 15-30 parts of red bean powder, 15-30 parts of black tea powder, 10-15 parts of mint powder, 5-10 parts of medlar, 5-10 parts of Chinese yam, 5-10 parts of a fresh-keeping agent, 5-10 parts of glucose oxidase, 5-10 parts of lipase, 5-10 parts of alpha-amylase and 10-15 parts of cane sugar.

2. A black tea moon cake according to claim 1, wherein: the fresh-keeping agent comprises, by weight, 45-55 parts of wheat flour, 20-30 parts of red bean powder, 20-30 parts of black tea powder, 10-14 parts of mint powder, 7-10 parts of medlar, 7-10 parts of Chinese yam, 7-10 parts of a fresh-keeping agent, 7-10 parts of glucose oxidase, 7-10 parts of lipase, 7-10 parts of alpha-amylase and 12-15 parts of cane sugar.

3. A black tea moon cake according to claim 2, wherein: the flour comprises, by weight, 50 parts of wheat flour, 25 parts of red bean flour, 25 parts of black tea powder, 12 parts of mint powder, 8 parts of Chinese wolfberry, 8 parts of Chinese yam, 8 parts of a preservative, 8 parts of glucose oxidase, 8 parts of lipase, 8 parts of alpha-amylase and 14 parts of sucrose.

4. A black tea moon cake according to claim 1, wherein: the preservative comprises: 5-10 parts of nisin, 1-5 parts of citric acid, 1-2 parts of tea polyphenol and 5-10 parts of L-ascorbic acid.

5. A black tea moon cake according to claim 4, wherein: the preservative comprises: 8 parts of nisin, 3 parts of citric acid, 1.5 parts of tea polyphenol and 8 parts of L-ascorbic acid.

6. A method for making a black tea moon cake according to claim 1, wherein: the method comprises the following steps:

1) making black tea powder: grinding black tea leaves and sieving for later use;

2) preparing the preservative: uniformly stirring and mixing nisin, citric acid, tea polyphenol and L-ascorbic acid for later use;

3) making dough: fully and uniformly mixing wheat flour, red bean powder, black tea powder, glucose oxidase, lipase, alpha-amylase and sucrose, kneading by hands until dough which is not sticky and has moderate hardness is formed, covering by using a preservative film, standing and fermenting;

4) making stuffing: uniformly stirring and mixing mint powder, medlar, yam and a preservative for later use;

5) stuffing and forming: dividing the dough into a plurality of small dough, preparing the dough into a wrapper according to a flat shape, wrapping the stuffing in the wrapper, closing the wrapper, and then putting the wrapper in a mould for pressing and forming;

6) baking, cooling and packaging.

7. The method for making black tea moon cakes according to claim 6, wherein the method comprises the following steps: the granularity of the black tea leaves ground in the step 1) is 60-90 meshes.

8. The method for making black tea moon cakes according to claim 6, wherein the method comprises the following steps: the proofing time in the step 3) is 25-35 min.

9. The method for making black tea moon cakes according to claim 6, wherein the method comprises the following steps: the ratio of the small dough to the stuffing in the step 5) is 2-3: 1.

10. the method for making black tea moon cakes according to claim 6, wherein the method comprises the following steps: the baking conditions in the step 6) are as follows: baking at the temperature of 200-.

Technical Field

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

Background

Moon cakes, also called moon cakes, small cakes, harvest cakes, round cakes and the like, are season foods in mid-autumn festival. Moon cake was originally used as a offering for worship and worship of the moon. The season of mid-autumn festival, the consumption of moon cakes and the appreciation of moon are indispensable customs for passing the season of mid-autumn festival in the south and north of China. The moon cake symbolizes a reunion, and people can take the moon cake as festival food and give a sacrifice of the moon and give a gift to relatives and friends.

The moon cake making process mainly comprises the steps of raw material treatment, wrapper making, stuffing wrapping, forming, baking and packaging, wherein before the stuffing is wrapped and formed, flour needs to be wrapped to prevent a dough from being stuck on a forming die, the flour content is high during flour wrapping, more dry flour is attached to the outer surface of the dough, and white spots and even fuzzy patterns easily appear on the surface of a moon cake after the dough is baked; and moon cakes produced by the modern process are usually dark in color and not transparent enough, so that the appearance quality of the moon cakes is influenced.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: overcomes the defects of the prior art, and provides a black tea moon cake with golden skin, good taste, nutrition and health and a preparation method thereof.

The technical scheme adopted by the invention for solving the technical problems is as follows: a black tea moon cake comprises, by weight, 40-55 parts of wheat flour, 15-30 parts of red bean flour, 15-30 parts of black tea powder, 10-15 parts of mint powder, 5-10 parts of Chinese wolfberry, 5-10 parts of Chinese yam, 5-10 parts of a preservative, 5-10 parts of glucose oxidase, 5-10 parts of lipase, 5-10 parts of alpha-amylase and 10-15 parts of sucrose.

Preferably, the fresh-keeping agent comprises, by weight, 45-55 parts of wheat flour, 20-30 parts of red bean flour, 20-30 parts of black tea powder, 10-14 parts of mint powder, 7-10 parts of medlar, 7-10 parts of Chinese yam, 7-10 parts of a fresh-keeping agent, 7-10 parts of glucose oxidase, 7-10 parts of lipase, 7-10 parts of alpha-amylase and 12-15 parts of sucrose.

Preferably, the flour comprises, by weight, 50 parts of wheat flour, 25 parts of red bean flour, 25 parts of black tea powder, 12 parts of mint powder, 8 parts of medlar, 8 parts of Chinese yam, 8 parts of a preservative, 8 parts of glucose oxidase, 8 parts of lipase, 8 parts of alpha-amylase and 14 parts of sucrose.

Further, the preservative comprises: 5-10 parts of nisin, 1-5 parts of citric acid, 1-2 parts of tea polyphenol and 5-10 parts of L-ascorbic acid.

Preferably, the preservative comprises: 8 parts of nisin, 3 parts of citric acid, 1.5 parts of tea polyphenol and 8 parts of L-ascorbic acid.

The invention also discloses a making method of the black tea moon cake, which comprises the following steps:

1) making black tea powder: grinding black tea leaves and sieving for later use;

2) preparing the preservative: uniformly stirring and mixing nisin, citric acid, tea polyphenol and L-ascorbic acid for later use;

3) making dough: fully and uniformly mixing wheat flour, red bean powder, black tea powder, glucose oxidase, lipase, alpha-amylase and sucrose, kneading by hands until dough which is not sticky and has moderate hardness is formed, covering by using a preservative film, standing and fermenting;

4) making stuffing: uniformly stirring and mixing mint powder, medlar, yam and a preservative for later use;

5) stuffing and forming: dividing the dough into a plurality of small dough, preparing the dough into a wrapper according to a flat shape, wrapping the stuffing in the wrapper, closing the wrapper, and then putting the wrapper in a mould for pressing and forming;

6) baking, cooling and packaging.

Further, the particle size of the black tea leaves in the step 1) after grinding is 60-90 meshes.

Further, the proofing time in the step 3) is 25-35 min.

Further, in the step 5), the ratio of the small dough to the stuffing is 2-3: 1.

further, the baking conditions in the step 6) are as follows: baking at the temperature of 200-.

The black tea moon cake and the making method thereof have the beneficial effects that:

(1) the black tea is rich in multiple nutrient elements such as carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and the like, so that the nutrient content of the moon cake is improved, and flavonoid compounds contained in the black tea can eliminate free radicals, have an antioxidant effect, can delay aging and reduce myocardial infarction, and improve the medicinal effect of the moon cake; in addition, the added black tea powder can endow the moon cake with faint scent, avoid greasy feeling caused by excessive eating of the moon cake and improve the eating quality of the moon cake;

(2) the addition of the glucose oxidase can avoid the phenomenon that a large amount of dry powder is attached to the surface of dough, prevent moon cakes from being adhered to a forming die during forming and avoid the phenomenon that patterns are fuzzy on the surface of the baked moon cakes; the added lipase can promote the release of lutein and lutein in fat and contact with oxygen, so that the colors of the lutein and the lutein are faded, and the transmission brightness of the moon cake is improved; the added alpha-amylase can promote the hydrolysis of starch into oligosaccharide, and the oligosaccharide generates Maillard reaction in the baking process to make the moon cake become brown, so that the golden yellow degree and the appearance quality of the surface of the moon cake are improved;

(3) the preservative adopted by the invention has low cost and no harm to human body, and prolongs the shelf life of the moon cake.

Detailed Description

The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention in any way.