阅读说明：本技术 一种低糖广式月饼冬瓜桂圆馅料及其制备方法 (Low-sugar Cantonese moon cake, white gourd and longan stuffing and preparation method thereof ) 是由 赖红燕 车斯逸 于 2020-12-28 设计创作，主要内容包括：本发明公开了一种低糖广式月饼冬瓜桂圆馅料,属于食品加工技术领域,填补以冬瓜和桂圆作为主原料制作低糖广式月饼的空白。本发明按以下重量配比的原料组成：冬瓜500-680kg,海藻糖30-52kg,葡萄糖浆13-28kg,麦芽糖醇15-26kg,桂圆18-35kg,小麦淀粉3-8kg,豆油5-12kg。该馅料经过一系列精细工艺制作,其香脆嫩滑、无油腻、无不良异味、表面不流糖,具有预防高血压、开胃益脾、健脑益智的功效,是一种健康的食品。(The invention discloses a low-sugar Cantonese moon cake stuffing containing white gourd and longan, belongs to the technical field of food processing, and fills the blank of making a low-sugar Cantonese moon cake by taking the white gourd and the longan as main raw materials. The invention comprises the following raw materials by weight: 680kg of wax gourd, 30-52kg of trehalose, 13-28kg of glucose syrup, 15-26kg of maltitol, 18-35kg of longan, 3-8kg of wheat starch and 5-12kg of soybean oil. The stuffing is prepared by a series of fine processes, is fragrant, crisp, tender and smooth, has no greasiness, no bad odor, and no sugar flowing on the surface, has the effects of preventing hypertension, stimulating appetite, invigorating spleen, strengthening brain and improving intelligence, and is a healthy food.)

1. The low-sugar Cantonese moon cake, white gourd and longan stuffing is characterized by comprising the following raw materials in parts by weight: 680kg of wax gourd, 30-52kg of trehalose, 13-28kg of glucose syrup, 15-26kg of maltitol, 18-35kg of longan, 3-8kg of wheat starch and 5-12kg of soybean oil.

2. The preparation method of the low-sugar Cantonese moon cake, white gourd and longan stuffing according to claim 1, which is characterized by comprising the following steps of:

s1, weighing the following raw materials: the raw materials according to claim 1 are weighed respectively according to the weight ratio for standby;

s2, preparing a white gourd and longan mixture: cleaning wax gourd, removing epidermis and pulp, slicing, cleaning longan, mixing wax gourd slices and longan, stirring, and crushing in a stirrer to obtain a mixture of wax gourd and longan;

s3, making winter cinnamon paste: putting the white gourd-longan mixture prepared in the step S2 into a pot, boiling at the temperature of 180-225 ℃ for 13-17min, turning off the fire, and cooling to obtain the winter cinnamon paste;

s4, mixing the trehalose, glucose syrup, maltitol and wheat starch weighed in the step S1, stirring uniformly, mixing with the winter cinnamon prepared in the step S3, and stirring uniformly;

s5, making wax gourd and longan stuffing: pouring the soybean oil weighed in the step S1 into a cooking pot, slightly heating, pouring the mixture prepared in the step S4, uniformly stirring, heating to 75-85 ℃, cooking for 13-17min to form paste, extinguishing fire, and cooling to obtain the white gourd and longan stuffing.

3. The preparation method of the low-sugar Cantonese moon cake, white gourd and longan stuffing according to claim 2, wherein the preparation method comprises the following steps: in the step S3, the pan needs to be turned over continuously during the heating process, so as to prevent the mashed mandarin orange from being heated unevenly.

4. The preparation method of the low-sugar Cantonese moon cake, white gourd and longan stuffing according to claim 2, wherein the preparation method comprises the following steps: in the step S5, the pan needs to be turned over continuously in the heating process, so that the wax gourd and longan stuffing is prevented from being heated unevenly and being burnt.

5. The preparation method of the low-sugar Cantonese moon cake, white gourd and longan stuffing according to claim 2, wherein the preparation method comprises the following steps: in the step S3, the white gourd is boiled and boiled to be transparent.

6. The preparation method of the low-sugar Cantonese moon cake, white gourd and longan stuffing according to claim 2, wherein the preparation method comprises the following steps: in step S2, the white gourd is cut into slices, and the preferred size of the slices is: the length is 45-60mm, the width is 5-8mm, and the thickness is 4.5-5.5 mm.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a low-sugar Cantonese moon cake, wax gourd and longan stuffing and a preparation method thereof.

Background

Moon cakes are tasted at the good festival in mid-autumn and are traditional custom in China, the moon cakes are traditional food in China, the moon cakes are various in types, such as Beijing type, Guangdong type, Su type, desktop type, Yunnan type, Hongkong type and Chaozhou type, the Guangdong type moon cakes are most representative and account for 80% of the national moon cake yield, the moon cake fillings are various, and the moon cake fillings comprise five kernels, lotus seed paste, sweetened bean paste, roses, fruits, egg yolks and other fillings.

Wax gourd, also known as white melon, cold melon, occipital melon, belongs to the cucurbitaceae family. The white gourd health-care food is rich in nutrition, contains main nutritional ingredients such as protein, carbohydrate, vitamin, potassium, calcium, iron and the like, contains amino acids such as tryptophan, glutamic acid, aspartic acid and the like which are necessary for human bodies, also contains nutritional ingredients such as protein, dietary fiber, ascorbic acid, vitamin, riboflavin and the like, is beneficial to patients with kidney diseases, hypertension and edema, does not contain fat, is rich in tartronic acid, can inhibit saccharides from being converted into fat, prevents fat accumulation, and has good effects of preventing and treating hypertension, atherosclerosis and losing weight.

The longan is also known as longan, is warm in nature and sweet in taste, can benefit heart and spleen, can supplement qi and blood, has good nourishing and tonifying effects, is a nutrient-rich soapberry plant fruit, is commonly called longan, is a longan pulp which is obtained by removing shells and cores of dried mature fruits, is a medicine-food homologous product published by the Ministry of health, has the efficacies of appetizing, tonifying spleen, nourishing blood, soothing nerves, strengthening brain, benefiting intelligence, nourishing heart and spleen and the like, has the name of 'southern ginseng', is well known at home and abroad, and is deeply popular with consumers.

Trehalose is natural disaccharide, has half of sweetness of sucrose, can be decomposed into glucose in intestinal tract, is a multiplication factor of bifidobacterium which is beneficial to intestinal bacteria in human body, can improve the micro-ecological environment of the intestinal tract, strengthen the digestion and absorption functions of the gastrointestinal tract, effectively eliminate vivotoxin, strengthen the immunity and disease resistance of the organism, has stronger radiation resistance, and is widely existed in a plurality of edible animals, plants and microorganisms in nature, so the trehalose is called as 'life sugar'.

The white gourd and the longan can be used as raw materials to make the filling of the Cantonese moon cake, but no research report exists for making the low-sugar Cantonese moon cake filling by using the white gourd and the longan as main raw materials at present. Patent 201410356023.6 discloses a moon cake stuffing, which is composed of walnut kernel, almond, melon seed, olive kernel, sesame seed, sugar white gourd, ice meat, sugar orange cake, white spirit, peanut oil, sesame oil, light soy sauce, salt, pepper powder, green plum, water, cake powder, red bean paste, moon cake syrup, soda water, peanut oil, melted butter, salted duck egg yolk, lotus seed paste stuffing and L-arabinose, wherein the stuffing contains no white gourd or longan; patent 202010638617.1 discloses a moon cake stuffing, which is composed of cooked flour, syrup, walnut, peanut, sesame, pine nut, raisin, green plum 30-60 parts, melon strip 1, maltose, sweet osmanthus sugar, soybean oil, sesame oil, water, kumquat cube, preserved peach and red and green shreds, and the stuffing also has no ingredients of white gourd or longan; patent 201210535183.8 discloses a compound vegetables Cantonese moon cake filling of low-calorie, its raw materials formula includes that pumpkin puree, wax gourd puree, balsam pear puree, sorbitol, isomaltose hypgather, sucrose, malt essence, inulin, peanut shangshan, potassium sorbate, and it has contained the wax gourd raw materials, does not nevertheless have the longan composition, above all do not contain or do not contain the composition of wax gourd and longan completely in the disclosed moon cake filling of patent. In each large website or in each published publication and document, no report on making moon cakes by using wax gourd and longan as main raw materials is found, and no relevant moon cake selling exists in the market. Moon cakes with the wax gourd and the longan as main raw materials are a blank in the moon cake industry.

Disclosure of Invention

In order to fill the blank of making the low-sugar Cantonese moon cake by using the white gourds and the longan as raw materials, the invention provides the moon cake stuffing, and the low-sugar Cantonese moon cake stuffing is made by using the white gourds and the longan as main raw materials.

The technical scheme is that the low-sugar Cantonese moon cake, white gourd and longan stuffing is composed of the following raw materials in parts by weight: 680kg of wax gourd, 30-52kg of trehalose, 13-28kg of glucose syrup, 15-26kg of maltitol, 18-35kg of longan, 3-8kg of wheat starch and 5-12kg of soybean oil.

The preparation method of the moon cake stuffing comprises the following steps:

s1, weighing the raw materials according to the weight ratio.

S2, preparing a white gourd and longan mixture: cleaning wax gourd, removing the skin and pulp, cutting into slices, wherein the size of the slices can influence the color and quality of the stuffing prepared later, so that the size of the slices is very detailed, the preferred value is 45-60mm, the width is 5-8mm, and the thickness is 4.5-5.5mm, cleaning longan, mixing and stirring the wax gourd slices and the longan uniformly, and crushing the mixture in a stirrer to obtain a wax gourd and longan mixture;

s3, making winter cinnamon paste: putting the white gourd and longan mixture prepared in the step S2 into a pot, boiling for 13-17min at the temperature of 180-225 ℃, turning off the fire, and cooling to obtain the winter cinnamon paste, wherein the pot is required to be turned over ceaselessly in the heating process to prevent the white gourd from being heated unevenly and being burnt, and in the step, the white gourd is required to be boiled thoroughly into a transparent state, otherwise, the quality of the prepared stuffing is influenced;

s4, mixing the trehalose, glucose syrup, maltitol and wheat starch weighed in the step S1, stirring uniformly, mixing with the winter cinnamon prepared in the step S3, and stirring uniformly;

s5, making wax gourd and longan stuffing: and (4) pouring the soybean oil weighed in the step (S1) into a cooking pot, slightly heating, pouring the mixture prepared in the step (S4), uniformly stirring, heating to 75-85 ℃, cooking for 13-17min to form paste, extinguishing, and cooling to obtain the wax gourd and longan stuffing, wherein the pot is required to be turned over continuously in the heating process to prevent the wax gourd paste from being burnt due to uneven heating.

The invention has the beneficial effects that: the blank of making the low-sugar Cantonese moon cake by taking the white gourds and the longan as main raw materials is filled; the stuffing is fragrant, sweet, tender and smooth, has no greasiness, no bad odor, and no sugar flowing on surface, has effects of preventing hypertension, stimulating appetite, invigorating spleen, nourishing brain, and improving intelligence, and is a health food.

The specific embodiment is as follows:

example 1: the low-sugar Cantonese moon cake, white gourd and longan stuffing is prepared from the following raw materials in parts by weight: 500kg of wax gourd, 30kg of trehalose, 13kg of glucose syrup, 15kg of maltitol, 18kg of longan, 3kg of wheat starch and 5kg of soybean oil.

Example 2: the low-sugar Cantonese moon cake, white gourd and longan stuffing is prepared from the following raw materials in parts by weight: 550kg of wax gourd, 33kg of trehalose, 17kg of glucose syrup, 17kg of maltitol, 20kg of longan, 4kg of wheat starch and 6kg of soybean oil.

Example 3: the low-sugar Cantonese moon cake, white gourd and longan stuffing is prepared from the following raw materials in parts by weight: 580kg of white gourd, 37kg of trehalose, 19kg of glucose syrup, 18kg of maltitol, 20kg of longan, 4kg of wheat starch and 6.8kg of soybean oil.

Example 4: the low-sugar Cantonese moon cake, white gourd and longan stuffing is prepared from the following raw materials in parts by weight: 600kg of wax gourd, 40kg of trehalose, 20kg of glucose syrup, 20kg of maltitol, 20kg of longan, 5kg of wheat starch and 7.5kg of soybean oil.

Example 5: the low-sugar Cantonese moon cake, white gourd and longan stuffing is prepared from the following raw materials in parts by weight: 630kg of wax gourd, 43kg of trehalose, 22kg of glucose syrup, 20kg of maltitol, 25kg of longan, 6kg of wheat starch and 9.5kg of soybean oil.

Example 6: the low-sugar Cantonese moon cake, white gourd and longan stuffing is prepared from the following raw materials in parts by weight: 650kg of wax gourd, 48kg of trehalose, 25kg of glucose syrup, 23kg of maltitol, 30kg of longan, 7kg of wheat starch and 11kg of soybean oil.

Example 7: the low-sugar Cantonese moon cake, white gourd and longan stuffing is prepared from the following raw materials in parts by weight: 680kg of wax gourd, 52kg of trehalose, 28kg of glucose syrup, 26kg of maltitol, 35kg of longan pulp, 8kg of wheat starch and 12kg of soybean oil.

The preparation method of the above 7 examples is the same, and the specific preparation method is as follows:

step S1, weighing the ingredients of each embodiment respectively;

step S2, preparing a white gourd and longan mixture: cleaning wax gourd, removing epidermis and pulp, slicing into slices with length of 45-60mm, width of 5-8mm and thickness of 4.5-5.5mm, cleaning arillus longan, mixing with sliced wax gourd and arillus longan, stirring, and crushing in a stirrer to obtain mixture of wax gourd and arillus longan;

step S3, making the winter cinnamon paste: putting the white gourd and longan mixture prepared in the step S2 into a pot, boiling at the temperature of 180-225 ℃ for 13-17min, turning off the fire, and cooling to obtain the winter cinnamon paste, wherein the pot is required to be turned over continuously in the heating process to prevent the white gourd from being heated unevenly and being burnt, and in the step, the white gourd is required to be boiled thoroughly to be transparent, otherwise, the quality of the prepared stuffing is influenced;

step S4, mixing and stirring the trehalose, the glucose syrup, the maltitol and the wheat starch weighed in the step S1 uniformly, mixing the mixture with the winter cinnamon prepared in the step S3, and stirring the mixture fully and uniformly;

step S5, making wax gourd and longan stuffing: pouring the soybean oil weighed in the step S1 into a cooking pot, slightly heating, pouring the mixture prepared in the step S4, uniformly stirring, heating to 75-85 ℃, cooking for 13-17min to form paste, extinguishing, and cooling to obtain the white gourd and longan stuffing, wherein the pot is required to be continuously turned over in the heating process to prevent the white gourd paste from being burnt due to uneven heating.

And selecting 10 professional personnel engaged in moon cake processing and detection, marketing personnel, clients, engineers and the like to form a sensory index evaluation expert group, and evaluating 4 aspects of color, taste, sweetness and tissue state of the fillings of the 7 embodiments, wherein the table 1 is an evaluation standard, and the table 2 is an example evaluation value.

As can be seen from Table 2, the values of sensory index evaluation scores of the moon cake fillings prepared in 7 examples are basically consistent, and the moon cake fillings are fragrant, sweet, tender and smooth, have no greasiness, have no sugar flowing on the surface, have different proportions of the components, different sweetness and slightly different mouthfeel, and also have the effects of preventing hypertension, stimulating appetite, tonifying spleen, strengthening brain and improving intelligence.

The above description is only for the purpose of illustrating the technical solutions of the present invention, and those skilled in the art can make simple modifications or equivalent substitutions on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.