阅读说明：本技术 一种富含粗粮纤维的黑芝麻流心月饼 (Black sesame seed flowing core moon cake rich in coarse grain fiber ) 是由 张芬 于 2020-12-28 设计创作，主要内容包括：本发明公开了一种富含粗粮纤维的黑芝麻流心月饼,该月饼由饼皮和三层馅料层组成；其中,第三馅料层之外依次包裹第二馅料层、第一馅料层、饼皮；第三馅料层为黑芝麻流心馅；第二馅料层为麻薯皮、大福皮或雪媚娘皮。本发明流心月饼采用三层馅料结构,相对于传统流心月饼中的两层馅料和单一馅料结构增加了一层馅料,该馅料层具有一定的黏弹性,可以完全包裹流心馅,有效地将流心馅层与第一馅料层分隔开,且在烘焙过程中不易产生较大形变,发挥一定的缓冲和隔离作用,改善了传统黑芝麻流心月饼生产中容易出现的由于流心馅融化而使月饼表面出现爆皮、开裂、塌陷等形变的状况。同时,本发明月饼馅中包含三种馅料层,避免了口味和口感单一。(The invention discloses a black sesame seed flowing-core moon cake rich in coarse grain fiber, which consists of a cake crust and three filling material layers; wherein, the second stuffing layer, the first stuffing layer and the cake crust are sequentially wrapped outside the third stuffing layer; the third stuffing layer is black sesame stuffing; the second stuffing layer is manioc skin, Dafu skin or Xuamei skin. The flowing core moon cake adopts a three-layer stuffing structure, and a layer of stuffing is added compared with a two-layer stuffing and a single stuffing structure in the traditional flowing core moon cake, the stuffing layer has certain viscoelasticity, can completely wrap the flowing core stuffing, effectively separates the flowing core stuffing layer from the first stuffing layer, is not easy to generate large deformation in the baking process, plays a certain role in buffering and isolating, and improves the conditions of skin cracking, collapse and other deformations on the surface of the moon cake caused by the melting of the flowing core stuffing in the traditional black sesame flowing core moon cake production. Meanwhile, the moon cake stuffing comprises three stuffing layers, so that the problem of single taste and mouthfeel is avoided.)

1. A black sesame flowing core moon cake is characterized by comprising a cake crust and three filling material layers; wherein, the second stuffing layer, the first stuffing layer and the cake crust are sequentially wrapped outside the third stuffing layer;

the third stuffing layer is black sesame stuffing;

the second stuffing layer is manioc skin, Dafu skin or snowy beautiful woman skin.

2. The black sesame seed flowing core moon cake according to claim 1, wherein: the manioc skin is prepared from the following raw materials in parts by weight: 100 parts of glutinous rice flour, 30 parts of corn starch, 30 parts of xylitol and 200 parts of low-fat milk.

3. The black sesame seed flowing core moon cake according to claim 1, wherein: the Dafu skin is prepared from the following raw materials in parts by weight: 180 parts of glutinous rice flour, 180 parts of water, 90 parts of fine granulated sugar, 10 parts of corn starch and 6 parts of vegetable oil.

4. The black sesame seed flowing core moon cake according to claim 1, wherein: the snowmei skin is prepared from the following raw materials in parts by weight: 60 parts of glutinous rice flour, 30 parts of xylitol and 60 parts of low-fat milk.

5. The black sesame seed flowing core moon cake according to claim 1, wherein: the black sesame stuffing is prepared from the following raw materials in parts by weight: 48 parts of black sesame powder, 60 parts of unsalted butter, 60 parts of low-fat milk, 18 parts of powdered sugar, 3.5 parts of diced jejuni powder and 14 parts of water.

6. The black sesame seed flowing core moon cake according to claim 1, wherein: the raw materials of the cake crust comprise low-gluten flour, tartary buckwheat flour, soybean flour, superfine wheat bran powder, oat flour, cassava flour, vegetable oil, maltitol solution, alkaline water and fresh egg yolk.

7. The black sesame seed flowing core moon cake according to claim 1, wherein: the first filling material layer is purple sweet potato filling, sweetened bean paste filling or sweetened bean paste filling.

8. The black sesame seed flowing core moon cake according to claim 7, wherein: the purple sweet potato stuffing is prepared from the following raw materials in parts by weight: 600 parts of purple sweet potato, 60 parts of water, 80 parts of white granulated sugar and 10 parts of vegetable oil.

9. The black sesame seed flowing core moon cake according to claim 7, wherein: the sweetened bean paste stuffing is prepared from the following raw materials in parts by weight: 20 parts of glutinous rice flour, 250 parts of red beans, 80 parts of white granulated sugar and 15 parts of vegetable oil.

10. The black sesame seed flowing core moon cake according to claim 7, wherein: the minced bean curd stuffing is prepared from the following raw materials in parts by weight: 60 parts of mung bean, 15 parts of maltose, 15 parts of white granulated sugar and 8 parts of vegetable oil.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a black sesame seed flowing core moon cake rich in coarse grain fiber.

Background

The traditional black sesame seed flowing core moon cake stuffing generally contains higher sugar and grease, and the moon cakes which are higher in heat and not easy to digest are not suitable for the old, children and obese people to eat, so that in order to meet the multi-aspect requirements of people, the ingredients of the moon cakes are optimized, and the coarse grain black sesame seed flowing core moon cake which is low in sugar and fat, rich in dietary fiber and delicious and not greasy is provided, is a problem which has value and needs to be solved urgently.

In addition, the traditional black sesame flowing core moon cake only has one or two stuffing materials, has single taste and rough mouthfeel, cannot meet the market demand, and is easy to cause the appearance deformation of the moon cake after the flowing core stuffing melts, collapse, skin cracking and the like in the manufacturing process.

Disclosure of Invention

The invention aims to provide a black sesame flowing core moon cake rich in coarse grain fiber and having multiple layers of fillings and multiple tastes, wherein the moon cake has a three-layer filling structure, so that the flowability of flowing core fillings can be improved, the texture characteristic of the moon cake is improved, the hardness of the moon cake is increased, the adhesiveness, the chewiness and the elasticity of the moon cake are increased, and the processing stability of the product is improved; meanwhile, the moon cake is rich in coarse grain fiber, is beneficial to reducing blood sugar and blood fat, meets the nutritional and healthy dietary requirements of people, improves the taste and the richness of the product, and can meet the requirements of more extensive consumers.

The purpose of the invention is realized by the following technical scheme:

a semen Sesami Niger flowing core moon cake comprises cake crust and three stuffing layers; wherein, a second filling material layer, a first filling material layer and a cake crust are sequentially wrapped outside the third filling material layer, and the weight ratio of the filling material layers (the first filling material layer: the second filling material layer: the third filling material layer) is 10:5: 3; the weight ratio of the pie filling to the pie wrapper is 3: 1;

the third stuffing layer is black sesame stuffing;

the black sesame stuffing is preferably prepared from the following raw materials in parts by weight: 48 parts of black sesame powder, 60 parts of unsalted butter, 60 parts of low-fat milk, 18 parts of powdered sugar, 3.5 parts of diced jejuni powder and 14 parts of water.

The second stuffing layer is manioc skin, Dafu skin or snowy beautiful woman skin;

the mochi peel is preferably prepared from the following raw materials in parts by weight: 100 parts of glutinous rice flour, 30 parts of corn starch, 30 parts of xylitol and 200 parts of low-fat milk;

the Dafu leather is preferably prepared from the following raw materials in parts by weight: 180 parts of glutinous rice flour, 180 parts of water, 90 parts of fine granulated sugar, 10 parts of corn starch and 6 parts of vegetable oil.

The snowy beautiful woman skin is preferably prepared from the following raw materials in parts by weight: 60 parts of glutinous rice flour, 30 parts of xylitol and 60 parts of low-fat milk.

Preferably, the raw materials of the moon cake skin comprise low-gluten flour, tartary buckwheat flour, soybean flour, superfine wheat bran powder, oat flour, tapioca flour, vegetable oil, maltitol solution, alkaline water and fresh egg yolk.

Preferably, the first filling material layer is purple sweet potato filling, bean paste filling or bean paste filling (also called paste filling);

the purple sweet potato stuffing is preferably prepared from the following raw materials in parts by weight: 600 parts of purple sweet potato, 60 parts of water, 80 parts of white granulated sugar and 10 parts of vegetable oil;

the sweetened bean paste stuffing is preferably prepared from the following raw materials in parts by weight: 20 parts of glutinous rice flour, 250 parts of red beans, 80 parts of white granulated sugar and 15 parts of vegetable oil;

the minced bean curd stuffing is preferably prepared from the following raw materials in parts by weight: 60 parts of mung bean, 15 parts of maltose, 15 parts of white granulated sugar and 8 parts of vegetable oil.

Compared with the prior art, the invention has the following advantages and effects:

1. the flowing core moon cake adopts a three-layer stuffing structure, and compared with a two-layer stuffing structure and a single stuffing structure in the traditional flowing core moon cake, a layer of stuffing (manioc skin, Dafu skin or Xuemai skin) is added, the stuffing layer has certain viscoelasticity, can completely wrap the flowing core stuffing, effectively separates the third stuffing layer (flowing core stuffing) from the first stuffing layer (purple sweet potato stuffing, sweetened bean paste stuffing and sweetened bean paste stuffing), is not easy to generate large deformation in the baking process, plays a certain role in buffering and isolating, and improves the deformation conditions of cracking, collapse and the like on the surface of the moon cake due to the melting of the flowing core stuffing easily generated in the traditional black sesame flowing core moon cake production. Meanwhile, the moon cake stuffing comprises three stuffing layers, so that the problem of single taste and mouthfeel is avoided.

2. According to the invention, various food materials are used for combination in the moon cake wrapper and the moon cake stuffing, a large amount of coarse grain fiber is contained, gastrointestinal digestion is facilitated, and the coarse grain has the characteristics of low sugar and low fat, and is very beneficial to improving the nutrition and health of human bodies.

Detailed Description

The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.

Example 1

A flowing-core moon cake comprises cake crust and three stuffing layers; wherein, the second stuffing layer, the first stuffing layer and the cake crust are sequentially wrapped outside the third stuffing layer;

the cake crust comprises the following raw materials in parts by weight: 90 parts of low-gluten flour, 30 parts of tartary buckwheat flour, 30 parts of soybean flour, 15 parts of bran superfine powder, 15 parts of oat flour, 10 parts of cassava flour, 10 parts of vegetable oil, 15 parts of maltitol solution, 0.75 part of alkaline water and 10 parts of fresh egg yolk.

Preparing a cake crust: sieving flour with 200 mesh sieve, adding alkaline water, maltitol solution, fresh egg yolk and vegetable oil, stirring, kneading for 10-20 min, covering with preservative film, and standing at room temperature for 30-60 min.

The first stuffing layer is bean paste stuffing and comprises the following raw materials in parts by weight: 20 parts of glutinous rice flour, 250 parts of red beans, 80 parts of white granulated sugar and 15 parts of vegetable oil.

Preparing the sweetened bean paste stuffing: baking the glutinous rice flour in a baking tray at a high fire temperature of 220 ℃ and a low fire temperature of 200 ℃ for 8-10 minutes until the glutinous rice flour is yellowish to obtain baked glutinous rice flour; cleaning semen Phaseoli, cooking thoroughly with pressure cooker, adding white sugar, pouring into a blender, and crushing; adding vegetable oil into a frying pan, adding smashed red bean paste, stir-frying, sieving cooked glutinous rice flour by a flour sieve once when the bean paste is in a thick state, stirring uniformly, continuously frying until the bean paste is conglobated, and kneading for 5 minutes after cooling to obtain the bean paste stuffing.

The second stuffing layer is mochi skin, and the raw materials comprise (by weight portion): 100 parts of glutinous rice flour, 30 parts of corn starch, 30 parts of xylitol and 200 parts of low-fat milk.

Preparing the manioc skin: uniformly mixing glutinous rice flour, corn starch and xylitol, adding low-fat milk, stirring until the mixture is completely mixed, sieving with a 200-mesh sieve, and steaming the sieved pulp for 25 minutes with big fire; and naturally cooling the steamed material to room temperature, kneading 30g of the steamed material into dough, and pressing the dough into a wafer shape to obtain the manioc skin.

The third stuffing layer is black sesame stuffing with a flowing core, and the third stuffing layer comprises the following raw materials in parts by weight: 48 parts of black sesame powder, 60 parts of unsalted butter, 60 parts of low-fat milk, 18 parts of powdered sugar, 3.5 parts of diced jejuni powder and 14 parts of water.

Preparing black sesame stuffing: adding water into the Geliding powder, stirring, adding low fat milk, semen Sesami Niger powder, light butter and sugar powder, stirring, subpackaging, and pouring into a freezing mold, freezing at-20 deg.C for 12 hr.

Example 2

A flowing-core moon cake comprises cake crust and three stuffing layers; wherein, the second stuffing layer, the first stuffing layer and the cake crust are sequentially wrapped outside the third stuffing layer (same as the embodiment 1);

the first filling material layer was a sweetened bean paste filling (same as example 1);

the second stuffing layer is a snowy beautiful skin, and the raw materials comprise (by weight portion): 60 parts of glutinous rice flour, 30 parts of xylitol and 60 parts of low-fat milk.

Preparing the snowcharming lady skin: 1/3 glutinous rice flour was baked (same as example 1); mixing low-fat milk and xylitol, stirring uniformly until no granules exist, adding 2/3 weight parts of raw glutinous rice flour, stirring uniformly, sieving, and steaming the obtained paste with strong fire for 25 minutes to obtain the milk cake; taking out the steamed milk cake, naturally cooling to room temperature, kneading into smooth dough, and refrigerating in a refrigerator at 4 deg.C for half an hour; taking 30g of refrigerated milk cake, making the milk cake into dough, and uniformly adhering a layer of baked glutinous rice powder on the surface of the dough to obtain a dose; pressing the agent into a round sheet shape to obtain the snowmei skin.

The third filling layer was a black sesame core (same as example 1).

Example 3

A flowing-core moon cake comprises cake crust and three stuffing layers; wherein, the second stuffing layer, the first stuffing layer and the cake crust are sequentially wrapped outside the third stuffing layer (same as the embodiment 1);

the first filling material layer is purple sweet potato filling and comprises the following raw materials in parts by weight: 600 parts of purple sweet potato, 60 parts of water, 80 parts of white granulated sugar and 10 parts of vegetable oil.

Preparing purple sweet potato stuffing: cleaning purple sweet potatoes, putting the purple sweet potatoes into a steamer for steaming for 40 minutes, taking out the purple sweet potatoes, air-cooling the purple sweet potatoes to 40-50 ℃, peeling the purple sweet potatoes while the purple sweet potatoes are hot, putting the purple sweet potatoes into a stirrer, adding water and white granulated sugar, and stirring the mixture into mashed purple sweet potatoes; and (3) pouring vegetable oil into a frying pan, adding the smashed purple sweet potato paste, frying until the purple sweet potato paste is conglobated, and kneading for 5 minutes after cooling to obtain the purple sweet potato stuffing.

The second filling layer is a snowy beautiful skin (same as example 2);

the third filling layer was a black sesame core (same as example 1).

Example 4

A flowing-core moon cake comprises cake crust and three stuffing layers; wherein, the second stuffing layer, the first stuffing layer and the cake crust are sequentially wrapped outside the third stuffing layer (same as the embodiment 1);

the first stuffing layer is paste-sand stuffing and comprises the following raw materials in parts by weight: 60 parts of mung bean, 15 parts of maltose, 15 parts of white granulated sugar and 8 parts of vegetable oil.

Preparing the paste stuffing: soaking mung beans in clear water for 10-12 hours to enable mung beans to fully absorb water, cleaning the mung beans to remove impurities, fishing out the mung beans, putting the mung beans into a steamer to be steamed for 30 minutes with strong fire, beating the mung beans into paste sand in a machine after the mung beans are cooked, filtering the paste sand to remove 70% of water, adding maltose, white granulated sugar and vegetable oil to stir the paste sand, and stir the paste sand until the paste sand is kneaded to obtain the paste sand filling.

The second stuffing layer is big Fu Pi, and the raw materials comprise (by weight portion): 180 parts of glutinous rice flour, 180 parts of water, 90 parts of fine granulated sugar, 10 parts of corn starch and 6 parts of vegetable oil.

Preparing the big fortune bark: adding glutinous rice flour, fine granulated sugar and vegetable oil into water, stirring uniformly until no granules exist, steaming with strong fire for 25 minutes, slightly cooling after steaming, taking 50g as a dose, kneading into a round mass, coating a layer of corn starch, and pressing into a wafer to obtain the Dafu skin.

The third filling layer was a black sesame core (same as example 1).

Example 5

A flowing-core moon cake comprises cake crust and three stuffing layers; wherein, the second stuffing layer, the first stuffing layer and the cake crust are sequentially wrapped outside the third stuffing layer (same as the embodiment 1);

the first filling material layer was a paste-like filling (same as example 4);

the second filling layer is a snowy beautiful skin (same as example 2);

the third filling layer was a black sesame core (same as example 1).

Example 6

A flowing-core moon cake comprises cake crust and three stuffing layers; wherein, the second stuffing layer, the first stuffing layer and the cake crust are sequentially wrapped outside the third stuffing layer (same as the embodiment 1);

the first filling material layer was black sesame core filling (same as example 1);

the second filling material layer is the manioc wrapper (same as example 1);

the third filling material layer is purple sweet potato filling (same as example 3).

The making method of the moon cake in each embodiment comprises the following steps:

respectively placing the prepared moon cake wrapper material and the prepared moon cake stuffing into four feed inlets of a stuffing wrapping machine, firstly making a formed third stuffing layer enter a made formed second stuffing layer, wrapping the third stuffing layer by the stuffing wrapping machine, then entering a made formed first stuffing layer, wrapping again by the first stuffing layer to obtain the prepared moon cake stuffing, and finally making the moon cake stuffing enter the moon cake wrapper. The weight ratio of the stuffing layers (the first stuffing layer: the second stuffing layer: the third stuffing layer) is 10:5:3, the weight ratio of the cake stuffing and the cake skin is 3:1, the cake stuffing is wrapped and formed by a stuffing wrapping machine, and the cake stuffing is conveyed to a moon cake die printing machine to be pressed, so that a semi-finished product is obtained. And brushing yolk liquid on the surface of the product, baking for 10 minutes at the temperature of 200 ℃, and then baking for 8 minutes at the temperature of 150 ℃ to obtain the black sesame seed flowing core moon cake product rich in coarse grain fibers.

Comparative example

A semen Sesami Niger flowing core moon cake comprises cake crust and two stuffing layers; the second filling material layer is black sesame fluid core filling (same as example 1), and the first filling material layer is bean paste filling (same as example 1);

making moon cakes: the black sesame stuffing is wrapped by the sweetened bean paste stuffing, and then wrapped by the cake crust (same as the embodiment 1), and the specific manufacturing method is the same as the steps and the process of the moon cake manufacturing of the embodiment.

And (3) carrying out effect comparison:

150 consumers were invited to form a panel and the samples of examples 1-6 and the control were subjected to sensory evaluation according to the criteria of Table 1, with the results shown in Table 2.

Fluidity test of the stuffing: placing the sample in a constant temperature and humidity box with the temperature of 25 +/-2 ℃ and the humidity of 60 +/-5%, respectively taking experimental samples on the 0 th day, the 20 th day, the 40 th day and the 60 th day, and measuring the absolute viscosity of the stuffing at the temperature of 20 ℃ to examine the fluidity of the stuffing, wherein the experimental results are shown in Table 3.

TPA test was carried out on the mooncakes of examples and comparative examples using a texture analyzer (TA-XTplus, Stable Micro Systems, UK) in combination with a P/50 probe at a speed of 1mm/s before measurement, 1mm/s after measurement, 2mm/s after measurement, 5g of trigger force, 40% of compression, and 3s of residence time. Texture parameters of hardness, adhesiveness, chewiness, elasticity and recovery of the moon cake were obtained, and the results are shown in table 4.

The total sugar and fat content of the moon cakes in the examples and the commercial examples are determined according to the method specified in GB/T23780. The measurement results are shown in Table 5.

TABLE 1 sensory test evaluation scoring criteria

TABLE 2 sensory Scoring results

Sample (I)	Appearance of the product	Taste of the product
			Comparative example	8.5±0.35	6.5±0.54
Example 1	9.5±0.74	9.4±0.26
			Example 2	9.6±0.93	9.7±0.23
Example 3	9.8±0.23	9.6±0.22
			Example 4	9.6±0.67	9.5±0.86
Example 5	9.7±0.34	9.5±0.92
			Example 6	9.6±0.75	9.4±0.56

TABLE 3 viscosity of stuffing

TABLE 4 texture analysis results of the moon cake

Sample (I)	Hardness (kg)	Adhesiveness (g.s)	Chewiness of the product	Elasticity	Recovery property
						Comparative example	9.34±1.47	-86.8±23.1	268±52	0.233±0.039	0.0130±0.0014
Example 1	12.45±2.21	-65.0±13.4	595±112	0.393±0.084	0.0260±0.0032
						Example 2	11.99±0.26	-63.9±9.2	575±147	0.322±0.207	0.0223±0.0024
Example 3	11.65±0.85	-64.7±12.4	589±109	0.338±0.043	0.0257±0.0046
						Example 4	12.36±1.04	-61.4±5.3	566±126	0.369±0.021	0.0279±0.0034
Example 5	12.01±1.87	-64.0±20.1	543±134	0.352±0.064	0.0228±0.0056
						Example 6	12.43±0.65	-62.3±5.3	594±153	0.377±0.010	0.0280±0.0017

Table 5 analysis of total sugar and fat content of commercial, control and example moon cakes

Sample (I)	Total sugar content (%)	Fat content (%)
			Commercial example 1-Black sesame moon cake	30.74±0.58	16.98±0.08
Commercial example 2-Black sesame flowing core moon cake	28.77±0.64	15.47±0.43
			Comparative example	22.15±0.92	13.30±0.35
Example 1	21.56±0.43	10.68±0.56
			Example 2	21.35±0.87	11.85±0.24
Example 3	23.32±0.53	12.56±0.31
			Example 4	22.76±0.24	11.89±0.23
Example 5	20.58±0.48	12.44±0.42
			Example 6	21.54±0.36	11.96±0.57

As can be seen from tables 2 and 3, the moon cakes prepared by directly wrapping the moon cake stuffing and the stuffing with the moon cake skin in the comparative example have the skin-popping and stuffing-exposing conditions to a certain degree, and the stuffing with the stuffing has poor fluidity and is basically solidified, so that the appearance and the taste of the moon cakes are influenced. In the embodiments 1-6, the manioc wrapper, the snowmei skin and the Dafu wrapper are used as interlayer wrapping stuffing of the moon cake stuffing, so that the stuffing has moderate fluidity and is not easy to overflow or solidify, and the appearance of the cake wrapper is ensured not to crack, collapse and the like.

As can be seen from table 4, the structure of one cake crust and three stuffing layers is adopted, so that the texture characteristics such as hardness, adhesiveness, chewiness, elasticity and resilience of the moon cakes in examples 1 to 6 are improved compared with those of the comparative examples, and the moon cakes are richer and more mellow in taste and have texture.

As can be seen from Table 5, comparing the commercial examples with examples 1-6, the addition of a large amount of coarse food grains to the skin and stuffing of the moon cake in the examples can significantly reduce the total sugar and fat content of the moon cake, and meet the nutritional and health requirements of consumers.

The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.