阅读说明：本技术 一种富含植物膳食纤维的月饼的制作方法 (Method for making moon cake rich in plant dietary fiber ) 是由 不公告发明人 于 2018-06-20 设计创作，主要内容包括：本发明公开了一种富含植物膳食纤维的月饼的制作方法,通过高温高压处理麸皮后,使麸皮口感改善,增加了可溶性膳食纤维的含量。将高温高压处理后得到的超细粉,按麸皮粉占混合粉质量的1%~20%添加到小麦面粉中,按麸皮粉占混合月饼馅料的1%~10%添加到月饼馅料中,制成富含植物膳食纤维的月饼。经常食用有助于降血脂、利于减肥、预防便秘,是一种良好的节日食品。本发明的优势在于：一是利用高温处理方式改善了麦麸的不适口感,降低了植酸的含量；二是月饼中含有较多的膳食纤维,提高了月饼中膳食纤维的含量,降低了月饼油腻的口感和含糖含油量。(The invention discloses a method for making mooncakes rich in plant dietary fibers, which comprises the steps of treating bran at high temperature and high pressure to improve the taste of the bran and increase the content of soluble dietary fibers, adding superfine powder obtained after high temperature and high pressure treatment into wheat flour according to the proportion that the bran powder accounts for ~ 20% of the mixed powder by mass, and adding the bran powder into mooncake stuffing according to the proportion that the bran powder accounts for ~ 10% of the mixed mooncake stuffing to prepare the mooncakes rich in plant dietary fibers.)

1. A method for preparing moon cake rich in plant dietary fiber is characterized in that (1) dietary fiber is processed at high temperature and high pressure to be cooked; (2) drying and crushing cooked plant dietary fiber, and compounding with wheat flour; (3) drying and crushing cooked plant dietary fiber, and compounding with moon cake stuffing.

2. The method for making a mooncake rich in plant dietary fiber according to claim 1, wherein the plant dietary fiber comprises one or more combinations of wheat bran, oat bran, barley bran, buckwheat bran, rye bran, sorghum seed coat, millet seed coat and corn seed coat.

3. The method for preparing a mooncake rich in plant dietary fiber according to claim 1, wherein the high temperature and high pressure treatment method comprises soaking the raw materials for 20min ~ 12h, steam pressure of 0.2MPa ~ 1.2.2 MPa, and treatment time of 1min ~ 10 min.

4. The manufacturing method of the mooncake rich in plant dietary fiber according to claim 1, wherein the drying condition is ~ 60 ℃ at 45 ℃, and the water content of the dried raw material is 3% ~ 14%.

5. The making method of the mooncake rich in plant dietary fibers according to claim 1, wherein the pulverizing step is that the mooncake is pulverized by a universal pulverizer, and then pulverized particles obtained by the universal pulverizer are sent to a jet mill to be pulverized again, so that ultrafine powder of 150 meshes ~ 200 meshes is obtained.

6. The manufacturing method of the mooncake rich in plant dietary fiber according to claim 1, wherein the 150-mesh ~ 200-mesh high-temperature high-pressure processed bran powder accounts for 1% ~ 20% of the mixed powder by mass.

7. The making method of the moon cake rich in the plant dietary fibers according to claim 1, wherein the 150-mesh ~ 200-mesh high-temperature high-pressure processed bran powder accounts for 1% ~ 10% of the mixed moon cake filling by mass.

Technical Field

The invention relates to a method for making a mooncake rich in plant dietary fibers, and belongs to the technical field of food processing.

Background

The moon cake is a long-standing Chinese traditional snack, is deeply popular with Chinese people, is a special food in traditional festivals, is round and round in shape, is eaten together, and is a necessary food in the middle and autumn festival. However, the traditional moon cake has high sugar and oil content, and is easy to cause the problems of hypertension, hyperlipidemia, heart disease and the like after being eaten frequently. At present, the food sold in the market contains less dietary fiber, and even the food containing the dietary fiber has rough mouthfeel.

Corn bran, oat bran, barley bran, buckwheat bran, rye bran, sorghum seed coat, millet seed coat, corn seed coat and the like all contain rich dietary fibers. If the wheat bran can be added into flour to prepare dumpling wrappers, the situation that the wheat bran is used as feed for a long time in China is changed, and the dumpling wrappers have high economic and social benefits. Therefore, if people can grasp the psychology and the opportunity, high-quality high-fiber products are actively developed, so that the social value and the economic value of the high-quality high-fiber products can be realized.

At the present stage, the preparation method of the moon cake rich in the plant dietary fibers is only limited by adding the dietary fibers and the modifying agent, and the modification treatment is not carried out on the dietary fibers. Chinese patent CN 106720097A discloses a coarse grain moon cake and a manufacturing method thereof, Chinese patent CN 101061811A discloses a high fiber moon cake and a production method thereof, and Chinese patent CN 103988869A discloses a novel coarse dietary fiber health care moon cake and a production method thereof, and the problems of palatability and indigestibility of coarse cereals cannot be solved only by adding a modifier or a puffing technology to improve the taste of wheat bran.

The cooking of the plant fiber raw material aims to destroy the compact structure of plant cell walls, reduce the roughness of the fiber, increase the content of soluble dietary fiber and improve the mouthfeel. The invention adopts high-temperature high-pressure treatment technology to treat the bran raw material, and the raw material is treated by high-temperature high-pressure steam, so that the cells of the raw material can be broken, the structure can be damaged, and the subsequent processing treatment is convenient. Test data show that the granularity of the raw materials can be obviously reduced and the content of soluble dietary fiber can be increased by treating the plant fiber with high-temperature and high-pressure steam, in addition, the Maillard reaction of the raw materials is promoted by treating the plant fiber with high-temperature and high-pressure steam, the natural flavor of the raw materials is increased, compared with the method for cooking the raw materials by extrusion and expansion, the raw materials after steam treatment are combined with water and cannot be separated, and the product is not easy to get inflamed after being dried. The processed bran powder is added into the moon cake stuffing of the wheat flour powder box to prepare the moon cake, so that the content of dietary fiber in the moon cake is increased, the mouth feel is fine and smooth, and the moon cake is suitable for more people to eat.

Disclosure of Invention

The invention aims to improve the taste of wheat bran by high temperature and high pressure and improve the utilization rate of the wheat bran, and firstly, the unsuitable taste of the wheat bran is improved by utilizing a high-temperature treatment mode, and the phytic acid content is reduced; secondly, the moon cake contains more dietary fibers, so that the content of the dietary fibers in the moon cake is improved, and the greasy taste and the sugar content of the moon cake are reduced.

The technical scheme includes that (1) the moon cake skin is made by adding ~ 20% of high-temperature and high-pressure processed bran powder by mass of 1% of mixed powder and adding a proper amount of invert syrup, alkaline water and edible oil, and (2) the moon cake stuffing is made by adding ~ 10% of high-temperature and high-pressure processed bran powder by mass of mixed moon cake stuffing.

The preparation method of the moon cake rich in the bran dietary fiber in the scheme comprises the following steps:

(1) the raw material treatment comprises soaking bran raw material for 20min ~ 12h, placing into a steam tank, introducing saturated steam under 0.2MPa ~ 1.2.2 MPa for 1min ~ 10 min.

(2) And (3) drying, namely collecting the sample after high-temperature and high-pressure treatment, drying in an oven at the temperature of 45 ℃ of ~ 60 ℃, and reducing the water content of the dried raw material to 3% of ~ 14%.

(3) Crushing the dried bran by using a universal crusher and a jet mill, wherein the specific milling process comprises the steps of crushing by using the universal crusher, and feeding crushed particles obtained by using the universal crusher into the jet mill for crushing again to obtain 150-mesh ~ 200-mesh ultrafine powder.

(4) Mixing, namely adding bran powder into the wheat flour, wherein the bran powder accounts for ~ 20 percent of the mixed powder moon cake wrapper, and the bran powder accounts for ~ 10 percent of the mixed moon cake stuffing by mass.

(5) Preparing the bran moon cake skin: pouring a proper amount of invert syrup into a stainless steel basin, adding a proper amount of alkaline water, uniformly stirring, adding a proper amount of edible oil, uniformly stirring, sieving the mixed powder, stirring until no dry powder exists, kneading the powder into a dough by hands, wrapping the dough by a preservative film, and fermenting for 1 hour.

(6) Making of the bran moon cake stuffing: sieving appropriate amount of bran powder into the moon cake stuffing, stirring well, and kneading into uniform small ball.

(7) Molding: taking a moon cake skin, pressing the moon cake skin into a round shape with uniform thickness by hand, putting stuffing in the middle of the skin, pushing the moon cake skin to the middle by a first web in the middle of a thumb and a forefinger until the moon cake skin is completely wrapped and closed, and pressing the moon cake skin into a moon cake blank by a moon cake die.

(8) Baking at 150 deg.C ~ 170 deg.C in an oven, baking the moon cake in the oven for 10min ~ 20min, cooling, and standing for 2 days.

The advantages and the characteristics of the invention are as follows:

the invention provides a method for making a mooncake rich in bran dietary fiber, which is apricot yellow and has non-greasy taste. The food is helpful for reducing blood fat, reducing weight, and preventing obesity.

The invention provides a method for making a mooncake rich in bran dietary fiber, which has the following advantages: firstly, the uncomfortable taste of the wheat bran is improved by utilizing a high-temperature treatment mode, and the content of phytic acid is reduced; secondly, the moon cake contains more dietary fibers, so that the content of the dietary fibers in the moon cake is improved, and the greasy taste and the sugar content of the moon cake are reduced.

Detailed Description