阅读说明：本技术 一种高糖广式月饼冬瓜桂圆馅料及其制备方法 (High-sugar Cantonese moon cake, wax 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：本发明公开了一种高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高糖广式月饼的空白。本发明按以下配方组成,按重量配比：冬瓜500-680kg,白砂糖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,其香甜嫩滑、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 high-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 high-sugar Cantonese moon cake by taking the white gourd and the longan as main raw materials. The invention is composed of the following components according to the weight ratio: 680kg of wax gourd, 30-52kg of white granulated sugar, 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, sweet, 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, nourishing brain and improving intelligence, and is a healthy food.)

1. The high-sugar Cantonese moon cake, wax gourd and longan stuffing is characterized by consisting of the following raw materials in parts by weight: 680kg of wax gourd, 30-52kg of white granulated sugar, 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 method for preparing the high-sugar Cantonese moon cake, white gourd and longan stuffing according to claim 1, which is characterized by comprising the following steps:

s1, weighing the ingredients according to the weight ratio of the components in the claim 1;

s2, preparing a white gourd and longan mixture: cleaning wax gourd, removing epidermis and pulp, slicing, cleaning longan pulp, mixing wax gourd slices and longan pulp, 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 white granulated sugar, the glucose syrup, the maltitol and the wheat starch weighed in the step S1, uniformly stirring, mixing with the winter cinnamon prepared in the step S3, and fully 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 high-sugar Cantonese moon cake, wax 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 high-sugar Cantonese moon cake, wax 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 high-sugar Cantonese moon cake, wax 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 high-sugar Cantonese moon cake, wax gourd and longan stuffing according to claim 2, wherein the preparation method comprises the following steps: in the step S2, the white gourd is cut into slices, and the size of the slices is preferably 45-60mm long, 5-8mm wide and 4.5-5.5mm thick.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to high-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.

The white gourd and the longan can be used as raw materials to make the stuffing of the Cantonese moon cake, but no research report exists for making the high-sugar Cantonese moon cake stuffing 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 high-sugar Cantonese moon cake by using the white gourd and the longan as the raw materials, the invention provides the moon cake stuffing which is made by using the white gourd and the longan as the main raw materials.

The technical scheme is that the high-sugar Cantonese moon cake, white gourd and longan stuffing is composed of the following raw materials in parts by weight: 680kg of winter melon pulp, 30-52kg of white granulated sugar, 13-28kg of glucose syrup, 15-26kg of maltitol, 18-35kg of longan pulp, 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 ingredients according to the formula and 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 at the back, so that the size is very exquisite, the preferred values are 45-60mm in length, 5-8mm in width and 4.5-5.5mm in thickness, cleaning longan pulp, mixing and stirring the wax gourd slices and the longan pulp 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 white granulated sugar, the glucose syrup, the maltitol and the wheat starch weighed in the step S1, uniformly stirring, mixing with the winter cinnamon prepared in the step S3, and fully 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, and cooling to obtain the wax gourd and longan stuffing, wherein the pot is required to be continuously turned over in the heating process to prevent the wax gourd paste from being burnt due to uneven heating.

The invention has the beneficial effects that: filling the blank of making the high-sugar Cantonese moon cake by taking wax gourds and longan as main raw materials; 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 high-sugar Cantonese moon cake, white gourd and longan stuffing is prepared from the following raw materials in parts by weight: 500kg of white gourd, 30kg of white granulated sugar, 13kg of glucose syrup, 15kg of maltitol, 18kg of longan, 3kg of wheat starch and 5kg of soybean oil.

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

Example 3: the high-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 white granulated sugar, 19kg of glucose syrup, 18kg of maltitol, 20kg of longan, 4kg of wheat starch and 6.8kg of soybean oil.

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

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

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

Example 7: the high-sugar Cantonese moon cake, white gourd and longan stuffing is prepared from the following raw materials in parts by weight: 680kg of white gourd, 52kg of white granulated sugar, 28kg of glucose syrup, 26kg of maltitol, 35kg of longan, 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, cutting into slices with length of 45-60mm, width of 5-8mm and thickness of 4.5-5.5mm, cleaning arillus longan, mixing the slices with arillus longan, stirring, and crushing in a stirrer to obtain a mixture;

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 the white granulated sugar, the glucose syrup, the maltitol and the wheat starch weighed in the step S1, uniformly stirring, mixing with the winter cinnamon prepared in the step S3, and fully stirring 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 moon cake stuffing prepared by the 7 embodiments has the same nutrient components, is fragrant, sweet, tender and smooth, has no greasiness and bad smell, has no sugar flowing on the surface, has different proportions of the components, different sweetness and slightly different mouthfeel, and also has the effects of preventing hypertension, stimulating the appetite, benefiting the spleen, strengthening the brain and improving the 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.