阅读说明：本技术 一种石斛桃山流心月饼 (Dendrobium nobile and peach mountain stream moon cake ) 是由 韩冬 韩松 陈乃栓 仇传慧 于 2021-10-09 设计创作，主要内容包括：本发明公开了一种石斛桃山流心月饼,包括桃山月饼皮、月饼流心酱料以及撒放在月饼流心酱料中的霍山石斛粉末；所述桃山月饼皮包括如下重量份的组分：75-90份的绿豆、110-150份的白芸豆、90-120份的白豆、30-40份的白砂糖、10-15份的海藻糖、100-250份的饮用水、40-50份的食用植物油、55-65份的蛋黄粉、30-40份的乳粉、3-5份的食用盐、20-30份的麦芽糖醇、15-19份的黄原胶、8-12份的山梨糖醇、2.5-3.2份的脱氢乙酸钠、1.9-2.2份的羟丙基二淀粉磷酸酯。本发明的桃山月饼皮包覆月饼流心酱料,月饼皮的配料制作工艺设计科学,食用后不容易让人产生饱腹感,食用口感较为细腻,且不黏牙；桃山月饼皮通过特殊工艺加工制作而成,具有良好的包覆效果。(The invention discloses a dendrobium nobile peach flowing heart moon cake, which comprises a peach mountain moon cake skin, a moon cake flowing heart sauce material and dendrobium huoshanense powder scattered in the moon cake flowing heart sauce material; the peach mountain moon cake crust comprises the following components in parts by weight: 75-90 parts of mung bean, 110-150 parts of white kidney bean, 90-120 parts of white bean, 30-40 parts of white granulated sugar, 10-15 parts of trehalose, 100-250 parts of drinking water, 40-50 parts of edible vegetable oil, 55-65 parts of egg yolk powder, 30-40 parts of milk powder, 3-5 parts of edible salt, 20-30 parts of maltitol, 15-19 parts of xanthan gum, 8-12 parts of sorbitol, 2.5-3.2 parts of sodium dehydroacetate and 1.9-2.2 parts of hydroxypropyl distarch phosphate. The moon cake wrapper of the peach mountain is coated with the moon cake flowing sauce, the ingredients of the moon cake wrapper are scientific in manufacturing process design, and the moon cake wrapper is not easy to generate satiety after being eaten, is relatively fine and smooth in eating taste and is not sticky to teeth; the peach mountain moon cake crust is processed and manufactured by a special process, and has a good coating effect.)

1. A dendrobe-peach-juicy moon cake is characterized by comprising peach-juicy moon cake peels, a moon cake juicy sauce and dendrobium huoshanense powder scattered in the moon cake juicy sauce;

the peach mountain moon cake crust comprises the following components in parts by weight: 75-90 parts of mung bean, 110-150 parts of white kidney bean, 90-120 parts of white bean, 30-40 parts of white granulated sugar, 10-15 parts of trehalose, 100-250 parts of drinking water, 40-50 parts of edible vegetable oil, 55-65 parts of egg yolk powder, 30-40 parts of milk powder, 3-5 parts of edible salt, 20-30 parts of maltitol, 15-19 parts of xanthan gum, 8-12 parts of sorbitol, 2.5-3.2 parts of sodium dehydroacetate and 1.9-2.2 parts of hydroxypropyl distarch phosphate;

the content of the dendrobium huoshanense powder is 4-16% of the total weight of the peach mountain moon cake peel;

the total weight of the moon cake flowing core sauce is 80-210% of the total weight of the peach mountain moon cake peel.

2. The dendrobium nobile peach mountain stream heart moon cake as claimed in claim 1, wherein the moon cake stream heart sauce adopts cranberry stream heart stuffing, and the cranberry stream heart stuffing comprises the following components in parts by weight: 20-30 parts of white granulated sugar, 12-18 parts of edible vegetable oil, 10-20 parts of trehalose, 50-100 parts of drinking water, 20-30 parts of dried cranberries, 25-32 parts of cream, 14-16 parts of maltose syrup, 15-23 parts of milk powder, 1.2-1.5 parts of edible salt, 2.3-3.4 parts of a compound emulsion thickener, 8-12 parts of maltitol, 0.5-0.7 part of edible essence, 1.1-1.5 parts of potassium sorbate and 0.6-0.9 part of cochineal carmine, wherein the compound emulsion thickener comprises the following components in parts by weight: 20-30 parts of maltodextrin, 7-10 parts of hydroxypropyl distarch phosphate, 3-5 parts of sodium starch octenyl succinate and 15-19 parts of xanthan gum.

3. The dendrobe and peach mountain flowing heart moon cake according to claim 1, wherein the flowing heart sauce of the moon cake adopts a cream flowing heart stuffing which comprises the following components in parts by weight: 23-65 parts of white granulated sugar, 15-18 parts of maltose syrup, 50-70 parts of salted duck egg yolk, 25-30 parts of cream, 14-18 parts of egg yolk liquid, 13-16 parts of trehalose, 50-100 parts of drinking water, 1.5-1.9 parts of edible salt, 4-7 parts of glycerin mono-distearate, 3-5 parts of xanthan gum, 0.6-0.9 part of sodium dehydroacetate, 2-4 parts of beta-carotene, 0.9-1.2 parts of monascus color and 0.5-0.7 part of essence for food.

4. The dendrobe and peach mountain flowing heart moon cake according to claim 1, wherein the moon cake flowing heart sauce adopts chocolate flowing heart stuffing, and the chocolate flowing heart stuffing comprises the following components in parts by weight: 24-30 parts of white granulated sugar, 15-18 parts of maltose syrup, 50-70 parts of salted duck egg yolk, 25-30 parts of cream, 14-18 parts of egg yolk liquid, 13-16 parts of trehalose, 60-120 parts of drinking water, 30-40 parts of cocoa powder, 4-7 parts of glycerin mono-distearate, 3-5 parts of xanthan gum, 0.6-0.9 part of sodium dehydroacetate, 4-8 parts of cocoa shell color, 0.9-1.2 parts of monascus red and 0.5-0.7 part of essence for food.

5. The dendrobe and peach mountain flowing heart mooncake of claim 1, wherein the flowing heart sauce material of the mooncake adopts matcha flowing heart stuffing material, and the matcha flowing heart stuffing material comprises the following components in parts by weight: 24-30 parts of white granulated sugar, 15-18 parts of maltose syrup, 50-70 parts of salted duck egg yolk, 25-30 parts of cream, 14-18 parts of egg yolk liquid, 13-16 parts of trehalose, 60-120 parts of drinking water, 20-30 parts of matcha powder, 4-7 parts of glycerin mono-distearate, 3-5 parts of xanthan gum, 0.6-0.9 part of sodium dehydroacetate, 0.3-0.7 part of sodium copper chlorophyllin, 2-4 parts of beta-carotene, 0.5-0.7 part of gardenia yellow, 0.3-0.5 part of gardenia blue and 0.5-0.7 part of edible essence.

6. The dendrobe and peach mountain stream heart mooncake of claim 1, wherein the mooncake stream heart sauce adopts cheese stream heart stuffing, and the cheese stream heart stuffing comprises the following components in parts by weight: 24-30 parts of white granulated sugar, 15-18 parts of malt syrup, 35-40 parts of cheese powder, 25-30 parts of cream, 13-16 parts of trehalose, 20-30 parts of full-cream milk powder, 60-120 parts of drinking water, 4-7 parts of glycerin mono-distearate, 5-7 parts of xanthan gum, 0.6-0.8 part of sodium dehydroacetate and 0.5-0.7 part of food essence, wherein the cheese powder comprises the following components in parts by weight: 40-60 parts of cheese and 8-12 parts of maltodextrin.

7. The dendrobe and peach mountain stream center mooncake according to claim 1, wherein the mooncake stream center sauce adopts passion fruit soft center sauce, and the passion fruit soft center sauce comprises the following components in parts by weight: 24-30 parts of white granulated sugar, 13-16 parts of trehalose, 18-22 parts of edible vegetable oil, 50-110 parts of drinking water, 30-35 parts of passion fruit jam, 20-26 parts of milk powder, 12-15 parts of condensed milk, 1.2-1.4 parts of edible salt and 2.3-3.4 parts of compound emulsion thickener, wherein the compound emulsion thickener comprises the following components in parts by weight: 8-11 parts of hydroxypropyl distarch phosphate, 20-28 parts of maltodextrin, 4-6 parts of sodium starch octenyl succinate, 3-7 parts of microcrystalline cellulose, 15-19 parts of xanthan gum and 5-8 parts of locust bean gum.

8. The dendrobe peach mountain flowing heart mooncake according to claim 1, wherein the flowing heart sauce of the mooncake adopts waxberry flowing heart stuffing, and the waxberry flowing heart stuffing comprises the following components in parts by weight: 20-30 parts of fresh waxberry, 8-13 parts of malt syrup, 20-30 parts of milk-flavored western-style pastry sauce, 12-15 parts of edible vegetable oil, 3-5 parts of beet red, 0.6-0.8 part of sodium carboxymethylcellulose, 30-80 parts of drinking water, 0.1-0.3 part of edible essence and 0.2-0.3 part of sodium dehydroacetate.

9. The dendrobe and peach mountain stream heart moon cake according to claim 1, wherein the moon cake stream heart sauce is a yogurt soft heart sauce, and the yogurt soft heart sauce comprises the following components in parts by weight: 24-30 parts of white granulated sugar, 13-16 parts of trehalose, 18-22 parts of edible vegetable oil, 60-120 parts of drinking water, 30-35 parts of yoghurt powder, 18-22 parts of milk powder, 12-15 parts of condensed milk, 1.2-1.4 parts of edible salt, 5.1-5.4 parts of compound emulsifying thickener, 0.8-1.2 parts of sorbitol, 0.5-0.7 part of edible essence, 0.2-0.3 part of citric acid and 0.1-0.3 part of potassium sorbate, wherein the compound emulsifying thickener comprises the following components in parts by weight: 8-11 parts of hydroxypropyl distarch phosphate, 20-28 parts of maltodextrin, 4-6 parts of sodium starch octenyl succinate, 3-7 parts of microcrystalline cellulose, 15-19 parts of xanthan gum and 5-8 parts of locust bean gum.

10. The dendrobe and peach mountain stream heart mooncake according to any one of claims 1-9, wherein the specific preparation method comprises the following steps:

s1, primary treatment of bean materials:

1) mixing the bean materials of mung bean, white kidney bean and white bean according to a ratio, cleaning, drying in the air, firstly heating a frying pan with strong fire for 2-3min, then adding the dried bean materials into the frying pan, stirring and stir-frying until the bean fragrance is obtained, then stir-frying for 1-2min, pouring out, then adding into a colloid mill, and grinding to obtain bean powder;

2) sieving the bean powder sequentially through 100-mesh, 200-mesh and 250-mesh sieves to obtain primary bean powder with the particle size of 100-200 meshes, secondary bean powder with the particle size of 200-250 meshes and tertiary bean powder with the particle size of less than 250 meshes; introducing the bean powder with the particle size larger than 100 meshes into the colloid mill again for milling;

s2, making the peach mountain moon cake peel:

1) mixing the primary bean powder, the secondary bean powder and the tertiary bean powder in the step S1 according to the weight ratio of 1: (1.5-1.8): (1.7-1.9) uniformly mixing the raw materials in proportion to obtain bean powder serving as a raw material of the moon cake skin;

2) mixing white granulated sugar, trehalose, yolk powder, milk powder, edible salt, maltitol, sorbitol, sodium dehydroacetate and hydroxypropyl distarch phosphate according to a ratio, and uniformly stirring to obtain a mixed material;

3) mixing bean powder and a mixed material which are used as raw materials of the moon cake crust with drinking water, edible vegetable oil and xanthan gum in a corresponding ratio, stirring and scattering to obtain the peach mountain moon cake crust;

s3, making moon cake sauce: mixing the raw materials except for the dried cranberries, the salted duck egg yolks, the passion fruit jam and the fresh waxberries according to a ratio, stirring and homogenizing to obtain an initial sauce, dividing the initial sauce into N equal parts, and finally adding the raw materials which are not added into each equal part of the initial sauce, wherein the raw materials which are not added are as follows: dried cranberries, salted duck egg yolks, passion fruit jam or fresh waxberries;

s4, smashing dendrobium huoshanense stems through a colloid mill to obtain dendrobium huoshanense powder, and scattering the dendrobium huoshanense powder into the moon cake flowing core sauce in the step S3 according to the proportion;

s5, respectively putting the prepared peach mountain moon cake crust and the moon cake flowing-core sauce into stuffing wrapping equipment, wrapping stuffing and forming to obtain a moon cake primary blank, baking, cooling and packaging the formed moon cake primary blank to obtain the dendrobium peach flowing-core moon cake.

Technical Field

The invention relates to the technical field of moon cakes, in particular to a dendrobium-peach mountain flowing heart moon cake.

Background

At present, most of the traditional moon cake wrappers are made of flour as a main material, so that people can feel full easily after eating the moon cake wrappers, and the eating mouthfeel is poor; in addition, in order to meet the taste of consumers at present, various moon cakes with novel tastes and unique appearances are more and more, particularly, the moon cakes with the stuffing flowing in the center, which are exploded at present, are deeply loved by the consumers due to novel taste experience, mellow stuffing and smooth mouth feel, however, the moon cakes are easy to solidify and harden part of the stuffing in the moon cakes in the baking and making process, the flowability is poor, the mouthfeel is also poor, and the stuffing flowing in the moon cakes is easier to overflow out through the moon cake skin, so that the appearance of the moon cakes is seriously influenced.

Disclosure of Invention

The invention aims to provide a dendrobium nobile peach mountain stream moon cake to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme:

a herba Dendrobii and fructus Persicae flow heart moon cake comprises fructus Persicae and fructus Alpinae Oxyphyllae moon cake peel, moon cake flow heart sauce material and herba Dendrobii powder scattered in the moon cake flow heart sauce material;

the peach mountain moon cake crust comprises the following components in parts by weight: 75-90 parts of mung bean, 110-150 parts of white kidney bean, 90-120 parts of white bean, 30-40 parts of white granulated sugar, 10-15 parts of trehalose, 100-250 parts of drinking water, 40-50 parts of edible vegetable oil, 55-65 parts of egg yolk powder, 30-40 parts of milk powder, 3-5 parts of edible salt, 20-30 parts of maltitol, 15-19 parts of xanthan gum, 8-12 parts of sorbitol, 2.5-3.2 parts of sodium dehydroacetate and 1.9-2.2 parts of hydroxypropyl distarch phosphate;

the content of the dendrobium huoshanense powder is 4-16% of the total weight of the peach mountain moon cake peel;

the total weight of the moon cake flowing core sauce is 80-210% of the total weight of the peach mountain moon cake peel.

As a further scheme of the invention: the moon cake flowing core sauce adopts cranberry flowing core stuffing, and the cranberry flowing core stuffing comprises the following components in parts by weight: 20-30 parts of white granulated sugar, 12-18 parts of edible vegetable oil, 10-20 parts of trehalose, 50-100 parts of drinking water, 20-30 parts of dried cranberries, 25-32 parts of cream, 14-16 parts of maltose syrup, 15-23 parts of milk powder, 1.2-1.5 parts of edible salt, 2.3-3.4 parts of a compound emulsion thickener, 8-12 parts of maltitol, 0.5-0.7 part of edible essence, 1.1-1.5 parts of potassium sorbate and 0.6-0.9 part of cochineal carmine, wherein the compound emulsion thickener comprises the following components in parts by weight: 20-30 parts of maltodextrin, 7-10 parts of hydroxypropyl distarch phosphate, 3-5 parts of sodium starch octenyl succinate and 15-19 parts of xanthan gum.

As a further scheme of the invention: the moon cake flowing core sauce adopts cream-colored flowing core stuffing, and the cream-colored flowing core stuffing comprises the following components in parts by weight: 23-65 parts of white granulated sugar, 15-18 parts of maltose syrup, 50-70 parts of salted duck egg yolk, 25-30 parts of cream, 14-18 parts of egg yolk liquid, 13-16 parts of trehalose, 50-100 parts of drinking water, 1.5-1.9 parts of edible salt, 4-7 parts of glycerin mono-distearate, 3-5 parts of xanthan gum, 0.6-0.9 part of sodium dehydroacetate, 2-4 parts of beta-carotene, 0.9-1.2 parts of monascus color and 0.5-0.7 part of essence for food.

As a further scheme of the invention: the moon cake flowing core sauce adopts chocolate flowing core stuffing, and the chocolate flowing core stuffing comprises the following components in parts by weight: 24-30 parts of white granulated sugar, 15-18 parts of maltose syrup, 50-70 parts of salted duck egg yolk, 25-30 parts of cream, 14-18 parts of egg yolk liquid, 13-16 parts of trehalose, 60-120 parts of drinking water, 30-40 parts of cocoa powder, 4-7 parts of glycerin mono-distearate, 3-5 parts of xanthan gum, 0.6-0.9 part of sodium dehydroacetate, 4-8 parts of cocoa shell color, 0.9-1.2 parts of monascus red and 0.5-0.7 part of essence for food.

As a further scheme of the invention: the flowing core sauce for the moon cakes adopts flowing core stuffing of matcha, and the flowing core stuffing of the matcha comprises the following components in parts by weight: 24-30 parts of white granulated sugar, 15-18 parts of maltose syrup, 50-70 parts of salted duck egg yolk, 25-30 parts of cream, 14-18 parts of egg yolk liquid, 13-16 parts of trehalose, 60-120 parts of drinking water, 20-30 parts of matcha powder, 4-7 parts of glycerin mono-distearate, 3-5 parts of xanthan gum, 0.6-0.9 part of sodium dehydroacetate, 0.3-0.7 part of sodium copper chlorophyllin, 2-4 parts of beta-carotene, 0.5-0.7 part of gardenia yellow, 0.3-0.5 part of gardenia blue and 0.5-0.7 part of edible essence.

As a further scheme of the invention: the moon cake stuffing sauce adopts cheese stuffing, and the cheese stuffing comprises the following components in parts by weight: 24-30 parts of white granulated sugar, 15-18 parts of malt syrup, 35-40 parts of cheese powder, 25-30 parts of cream, 13-16 parts of trehalose, 20-30 parts of full-cream milk powder, 60-120 parts of drinking water, 4-7 parts of glycerin mono-distearate, 5-7 parts of xanthan gum, 0.6-0.8 part of sodium dehydroacetate and 0.5-0.7 part of food essence, wherein the cheese powder comprises the following components in parts by weight: 40-60 parts of cheese and 8-12 parts of maltodextrin.

As a further scheme of the invention: the moon cake sauce adopts passion fruit soft core sauce, and the passion fruit soft core sauce comprises the following components in parts by weight: 24-30 parts of white granulated sugar, 13-16 parts of trehalose, 18-22 parts of edible vegetable oil, 50-110 parts of drinking water, 30-35 parts of passion fruit jam, 20-26 parts of milk powder, 12-15 parts of condensed milk, 1.2-1.4 parts of edible salt and 2.3-3.4 parts of compound emulsion thickener, wherein the compound emulsion thickener comprises the following components in parts by weight: 8-11 parts of hydroxypropyl distarch phosphate, 20-28 parts of maltodextrin, 4-6 parts of sodium starch octenyl succinate, 3-7 parts of microcrystalline cellulose, 15-19 parts of xanthan gum and 5-8 parts of locust bean gum.

As a further scheme of the invention: the flowing core sauce for the moon cakes adopts flowing core filling of the waxberries, and the flowing core filling of the waxberries comprises the following components in parts by weight: 20-30 parts of fresh waxberry, 8-13 parts of malt syrup, 20-30 parts of milk-flavored western-style pastry sauce, 12-15 parts of edible vegetable oil, 3-5 parts of beet red, 0.6-0.8 part of sodium carboxymethylcellulose, 30-80 parts of drinking water, 0.1-0.3 part of edible essence and 0.2-0.3 part of sodium dehydroacetate.

As a further scheme of the invention: the moon cake sauce adopts the yoghourt soft core sauce, and the yoghourt soft core sauce comprises the following components in parts by weight: 24-30 parts of white granulated sugar, 13-16 parts of trehalose, 18-22 parts of edible vegetable oil, 60-120 parts of drinking water, 30-35 parts of yoghurt powder, 18-22 parts of milk powder, 12-15 parts of condensed milk, 1.2-1.4 parts of edible salt, 5.1-5.4 parts of compound emulsifying thickener, 0.8-1.2 parts of sorbitol, 0.5-0.7 part of edible essence, 0.2-0.3 part of citric acid and 0.1-0.3 part of potassium sorbate, wherein the compound emulsifying thickener comprises the following components in parts by weight: 8-11 parts of hydroxypropyl distarch phosphate, 20-28 parts of maltodextrin, 4-6 parts of sodium starch octenyl succinate, 3-7 parts of microcrystalline cellulose, 15-19 parts of xanthan gum and 5-8 parts of locust bean gum.

As a further scheme of the invention: the preparation method comprises the following steps:

s1, primary treatment of bean materials:

1) mixing the bean materials of mung bean, white kidney bean and white bean according to a ratio, cleaning, drying in the air, firstly heating a frying pan with strong fire for 2-3min, then adding the dried bean materials into the frying pan, stirring and stir-frying until the bean fragrance is obtained, then stir-frying for 1-2min, pouring out, then adding into a colloid mill, and grinding to obtain bean powder;

2) sieving the bean powder sequentially through 100-mesh, 200-mesh and 250-mesh sieves to obtain primary bean powder with the particle size of 100-200 meshes, secondary bean powder with the particle size of 200-250 meshes and tertiary bean powder with the particle size of less than 250 meshes; introducing the bean powder with the particle size larger than 100 meshes into the colloid mill again for milling;

s2, making the peach mountain moon cake peel:

1) mixing the primary bean powder, the secondary bean powder and the tertiary bean powder in the step S1 according to the weight ratio of 1: (1.5-1.8): (1.7-1.9) uniformly mixing the raw materials in proportion to obtain bean powder serving as a raw material of the moon cake skin;

2) mixing white granulated sugar, trehalose, yolk powder, milk powder, edible salt, maltitol, sorbitol, sodium dehydroacetate and hydroxypropyl distarch phosphate according to a ratio, and uniformly stirring to obtain a mixed material;

3) mixing bean powder and a mixed material which are used as raw materials of the moon cake crust with drinking water, edible vegetable oil and xanthan gum in a corresponding ratio, stirring and scattering to obtain the peach mountain moon cake crust;

s3, making moon cake sauce: mixing the raw materials except for the dried cranberries, the salted duck egg yolks, the passion fruit jam and the fresh waxberries according to a ratio, stirring and homogenizing to obtain an initial sauce, dividing the initial sauce into N equal parts, and finally adding the raw materials which are not added into each equal part of the initial sauce, wherein the raw materials which are not added are as follows: dried cranberries, salted duck egg yolks, passion fruit jam or fresh waxberries;

s4, smashing dendrobium huoshanense stems through a colloid mill to obtain dendrobium huoshanense powder, and scattering the dendrobium huoshanense powder into the moon cake flowing core sauce in the step S3 according to the proportion;

s5, respectively putting the prepared peach mountain moon cake crust and the moon cake flowing-core sauce into stuffing wrapping equipment, wrapping stuffing and forming to obtain a moon cake primary blank, baking, cooling and packaging the formed moon cake primary blank to obtain the dendrobium peach flowing-core moon cake.

Compared with the prior art, the invention has the beneficial effects that: the raw material formula of the invention mainly comprises peach mountain moon cake peel, moon cake flowing core sauce and dendrobium huoshanense powder, wherein the peach mountain moon cake peel covers the moon cake flowing core sauce; the inner sauce is mellow and has good taste experience; the moon cake prepared by the method has good appearance, the skin of the peach mountain moon cake is prepared by a special process, the coating effect is good, and the internal flow type sauce is not easy to overflow to the surface through the skin of the peach mountain moon cake; after the baking processing is finished, the flowing core sauce of the moon cakes basically does not solidify and harden, has good fluidity and is beneficial to greatly improving the edible mouthfeel.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1: a herba Dendrobii and fructus Persicae flow heart moon cake comprises fructus Persicae and fructus Alpinae Oxyphyllae moon cake peel, moon cake flow heart sauce material and herba Dendrobii powder scattered in the moon cake flow heart sauce material;

the peach mountain moon cake crust comprises the following components in parts by weight: 75 parts of mung bean, 110 parts of white kidney bean, 90 parts of white bean, 30 parts of white granulated sugar, 10 parts of trehalose, 120 parts of drinking water, 40 parts of edible vegetable oil, 55 parts of egg yolk powder, 30 parts of milk powder, 3 parts of edible salt, 20 parts of maltitol, 15 parts of xanthan gum, 8 parts of sorbitol, 2.5 parts of sodium dehydroacetate and 1.9 parts of hydroxypropyl distarch phosphate;

the content of the dendrobium huoshanense powder is 7% of the total weight of the peach mountain moon cake peel; the total weight of the moon cake flowing core sauce is 80% of the total weight of the peach mountain moon cake peel.

The moon cake flowing core sauce adopts cranberry flowing core stuffing, and the cranberry flowing core stuffing comprises the following components in parts by weight: 20 parts of white granulated sugar, 12 parts of edible vegetable oil, 10 parts of trehalose, 60 parts of drinking water, 20 parts of dried cranberries, 30 parts of cream, 15 parts of maltose syrup, 20 parts of milk powder, 1.3 parts of edible salt, 3.1 parts of a compound emulsion thickener, 10 parts of maltitol, 0.6 part of edible essence, 1.1 parts of potassium sorbate and 0.6 part of cochineal carmine, wherein the compound emulsion thickener comprises the following components in parts by weight: 30 parts of maltodextrin, 10 parts of hydroxypropyl distarch phosphate, 4 parts of sodium starch octenyl succinate and 16 parts of xanthan gum.

Example 2: a herba Dendrobii and fructus Persicae flow heart moon cake comprises fructus Persicae and fructus Alpinae Oxyphyllae moon cake peel, moon cake flow heart sauce material and herba Dendrobii powder scattered in the moon cake flow heart sauce material;

the peach mountain moon cake crust comprises the following components in parts by weight: 80 parts of mung bean, 120 parts of white kidney bean, 110 parts of white bean, 35 parts of white granulated sugar, 12 parts of trehalose, 130 parts of drinking water, 45 parts of edible vegetable oil, 60 parts of yolk powder, 35 parts of milk powder, 4 parts of edible salt, 24 parts of maltitol, 17 parts of xanthan gum, 11 parts of sorbitol, 2.9 parts of sodium dehydroacetate and 2.1 parts of hydroxypropyl distarch phosphate;

the content of the dendrobium huoshanense powder is 5% of the total weight of the peach mountain moon cake peel; the total weight of the moon cake flowing core sauce is 180% of the total weight of the peach mountain moon cake peel.

The moon cake flowing core sauce adopts cream-colored flowing core stuffing, and the cream-colored flowing core stuffing comprises the following components in parts by weight: 30 parts of white granulated sugar, 16 parts of maltose syrup, 65 parts of salted duck egg yolk, 27 parts of cream, 16 parts of egg yolk liquid, 15 parts of trehalose, 60 parts of drinking water, 1.7 parts of edible salt, 5 parts of glycerin mono-distearate, 4 parts of xanthan gum, 0.8 part of sodium dehydroacetate, 3 parts of beta-carotene, 1.1 parts of monascus red and 0.6 part of essence for food.

Example 3: a herba Dendrobii and fructus Persicae flow heart moon cake comprises fructus Persicae and fructus Alpinae Oxyphyllae moon cake peel, moon cake flow heart sauce material and herba Dendrobii powder scattered in the moon cake flow heart sauce material;

the peach mountain moon cake crust comprises the following components in parts by weight: 88 parts of mung bean, 140 parts of white kidney bean, 110 parts of white bean, 40 parts of white granulated sugar, 15 parts of trehalose, 250 parts of drinking water, 50 parts of edible vegetable oil, 65 parts of yolk powder, 40 parts of milk powder, 4 parts of edible salt, 25 parts of maltitol, 18 parts of xanthan gum, 11 parts of sorbitol, 2.9 parts of sodium dehydroacetate and 1.9 parts of hydroxypropyl distarch phosphate;

the content of the dendrobium huoshanense powder is 6% of the total weight of the peach mountain moon cake peel; the total weight of the moon cake flowing core sauce is 200% of the total weight of the peach mountain moon cake peel.

The moon cake flowing core sauce adopts chocolate flowing core stuffing, and the chocolate flowing core stuffing comprises the following components in parts by weight: 28 parts of white granulated sugar, 17 parts of maltose syrup, 65 parts of salted duck egg yolk, 28 parts of cream, 16 parts of egg yolk liquid, 14 parts of trehalose, 80 parts of drinking water, 35 parts of cocoa powder, 5 parts of glycerin mono-distearate, 4 parts of xanthan gum, 0.8 part of sodium dehydroacetate, 6 parts of cocoa shell color, 1.1 part of monascus red and 0.6 part of food essence.

Example 4: a herba Dendrobii and fructus Persicae flow heart moon cake comprises fructus Persicae and fructus Alpinae Oxyphyllae moon cake peel, moon cake flow heart sauce material and herba Dendrobii powder scattered in the moon cake flow heart sauce material;

the peach mountain moon cake crust comprises the following components in parts by weight: 90 parts of mung bean, 150 parts of white kidney bean, 120 parts of white bean, 40 parts of white granulated sugar, 15 parts of trehalose, 250 parts of drinking water, 50 parts of edible vegetable oil, 65 parts of yolk powder, 40 parts of milk powder, 5 parts of edible salt, 30 parts of maltitol, 19 parts of xanthan gum, 12 parts of sorbitol, 3.2 parts of sodium dehydroacetate and 2.2 parts of hydroxypropyl distarch phosphate;

the content of the dendrobium huoshanense powder is 7% of the total weight of the peach mountain moon cake peel; the total weight of the moon cake flowing core sauce is 130% of the total weight of the peach mountain moon cake peel.

The flowing core sauce for the moon cakes adopts flowing core stuffing of matcha, and the flowing core stuffing of the matcha comprises the following components in parts by weight: 26 parts of white granulated sugar, 16 parts of maltose syrup, 65 parts of salted duck egg yolk, 28 parts of cream, 17 parts of egg yolk liquid, 15 parts of trehalose, 90 parts of drinking water, 25 parts of matcha powder, 5 parts of glycerin mono-distearate, 4 parts of xanthan gum, 0.9 part of sodium dehydroacetate, 0.7 part of sodium copper chlorophyllin, 4 parts of beta-carotene, 0.7 part of gardenia yellow, 0.5 part of gardenia blue and 0.7 part of edible essence.

Example 5: a herba Dendrobii and fructus Persicae flow heart moon cake comprises fructus Persicae and fructus Alpinae Oxyphyllae moon cake peel, moon cake flow heart sauce material and herba Dendrobii powder scattered in the moon cake flow heart sauce material;

the peach mountain moon cake crust comprises the following components in parts by weight: 75 parts of mung bean, 110 parts of white kidney bean, 90 parts of white bean, 30 parts of white granulated sugar, 10 parts of trehalose, 120 parts of drinking water, 40 parts of edible vegetable oil, 55 parts of egg yolk powder, 30 parts of milk powder, 3 parts of edible salt, 20 parts of maltitol, 15 parts of xanthan gum, 8 parts of sorbitol, 2.5 parts of sodium dehydroacetate and 1.9 parts of hydroxypropyl distarch phosphate;

the content of the dendrobium huoshanense powder is 9 percent of the total weight of the peach mountain moon cake peel; the total weight of the moon cake flowing core sauce is 210% of the total weight of the peach mountain moon cake peel.

The moon cake stuffing sauce adopts cheese stuffing, and the cheese stuffing comprises the following components in parts by weight: 26 parts of white granulated sugar, 17 parts of maltose syrup, 40 parts of cheese powder, 30 parts of cream, 13-16 parts of trehalose, 30 parts of whole milk powder, 120 parts of drinking water, 7 parts of glycerin mono-distearate, 7 parts of xanthan gum, 0.7 part of sodium dehydroacetate and 0.5 part of essence for food, wherein the cheese powder comprises the following components in parts by weight: 60 parts of cheese and 12 parts of maltodextrin.

Example 6: a herba Dendrobii and fructus Persicae flow heart moon cake comprises fructus Persicae and fructus Alpinae Oxyphyllae moon cake peel, moon cake flow heart sauce material and herba Dendrobii powder scattered in the moon cake flow heart sauce material;

the peach mountain moon cake crust comprises the following components in parts by weight: 80 parts of mung bean, 120 parts of white kidney bean, 110 parts of white bean, 35 parts of white granulated sugar, 12 parts of trehalose, 130 parts of drinking water, 45 parts of edible vegetable oil, 60 parts of yolk powder, 35 parts of milk powder, 4 parts of edible salt, 24 parts of maltitol, 17 parts of xanthan gum, 11 parts of sorbitol, 2.9 parts of sodium dehydroacetate and 2.1 parts of hydroxypropyl distarch phosphate;

the content of the dendrobium huoshanense powder is 11% of the total weight of the peach mountain moon cake peel; the total weight of the moon cake flowing core sauce is 190% of the total weight of the peach mountain moon cake peel.

The moon cake sauce adopts passion fruit soft core sauce, and the passion fruit soft core sauce comprises the following components in parts by weight: the special feed comprises, by weight, 29 parts of white granulated sugar, 16 parts of trehalose, 19 parts of edible vegetable oil, 110 parts of drinking water, 35 parts of passion fruit jam, 26 parts of milk powder, 15 parts of condensed milk, 1.4 parts of edible salt and 3.4 parts of a compound emulsion thickener, wherein the compound emulsion thickener comprises the following components in parts by weight: 11 parts of hydroxypropyl distarch phosphate, 28 parts of maltodextrin, 6 parts of starch sodium octenyl succinate, 7 parts of microcrystalline cellulose, 19 parts of xanthan gum and 8 parts of locust bean gum.

Example 7: a herba Dendrobii and fructus Persicae flow heart moon cake comprises fructus Persicae and fructus Alpinae Oxyphyllae moon cake peel, moon cake flow heart sauce material and herba Dendrobii powder scattered in the moon cake flow heart sauce material;

the peach mountain moon cake crust comprises the following components in parts by weight: 88 parts of mung bean, 140 parts of white kidney bean, 110 parts of white bean, 40 parts of white granulated sugar, 15 parts of trehalose, 250 parts of drinking water, 50 parts of edible vegetable oil, 65 parts of yolk powder, 40 parts of milk powder, 4 parts of edible salt, 25 parts of maltitol, 18 parts of xanthan gum, 11 parts of sorbitol, 2.9 parts of sodium dehydroacetate and 1.9 parts of hydroxypropyl distarch phosphate;

the content of the dendrobium huoshanense powder is 15% of the total weight of the peach mountain moon cake peel; the total weight of the moon cake flowing core sauce is 160% of the total weight of the peach mountain moon cake peel.

The flowing core sauce for the moon cakes adopts flowing core filling of the waxberries, and the flowing core filling of the waxberries comprises the following components in parts by weight: 30 parts of fresh waxberry, 13 parts of malt syrup, 30 parts of milk-flavored western-style pastry sauce, 15 parts of edible vegetable oil, 3 parts of beet red, 0.8 part of sodium carboxymethylcellulose, 75 parts of drinking water, 0.1 part of edible essence and 0.2 part of sodium dehydroacetate.

Example 8: a herba Dendrobii and fructus Persicae flow heart moon cake comprises fructus Persicae and fructus Alpinae Oxyphyllae moon cake peel, moon cake flow heart sauce material and herba Dendrobii powder scattered in the moon cake flow heart sauce material;

the peach mountain moon cake crust comprises the following components in parts by weight: 90 parts of mung bean, 150 parts of white kidney bean, 120 parts of white bean, 40 parts of white granulated sugar, 15 parts of trehalose, 250 parts of drinking water, 50 parts of edible vegetable oil, 65 parts of yolk powder, 40 parts of milk powder, 5 parts of edible salt, 30 parts of maltitol, 19 parts of xanthan gum, 12 parts of sorbitol, 3.2 parts of sodium dehydroacetate and 2.2 parts of hydroxypropyl distarch phosphate;

the content of the dendrobium huoshanense powder is 16 percent of the total weight of the peach mountain moon cake peel; the total weight of the moon cake flowing core sauce is 170% of the total weight of the peach mountain moon cake peel.

The moon cake sauce adopts the yoghourt soft core sauce, and the yoghourt soft core sauce comprises the following components in parts by weight: 30 parts of white granulated sugar, 13 parts of trehalose, 18 parts of edible vegetable oil, 120 parts of drinking water, 35 parts of yoghurt powder, 22 parts of milk powder, 15 parts of condensed milk, 1.4 parts of edible salt, 5.4 parts of compound emulsifying thickener, 1.1 parts of sorbitol, 0.6 part of edible essence, 0.3 part of citric acid and 0.3 part of potassium sorbate, wherein the compound emulsifying thickener comprises the following components in parts by weight: 11 parts of hydroxypropyl distarch phosphate, 26 parts of maltodextrin, 5 parts of starch sodium octenyl succinate, 6 parts of microcrystalline cellulose, 18 parts of xanthan gum and 7 parts of locust bean gum.

The raw material formula of the invention mainly comprises peach mountain moon cake peel, moon cake flowing core sauce and dendrobium huoshanense powder, wherein the peach mountain moon cake peel covers the moon cake flowing core sauce; the inner sauce is mellow and has good taste experience; the moon cake prepared by the method has good appearance, the skin of the peach mountain moon cake is prepared by a special process, the coating effect is good, and the internal flow type sauce is not easy to overflow to the surface through the skin of the peach mountain moon cake; after the baking processing is finished, the flowing core sauce of the moon cakes basically does not solidify and harden, has good fluidity and is beneficial to greatly improving the edible mouthfeel.

It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.