阅读说明：本技术 一种广式月饼的扫蛋方法 (Egg sweeping method of Cantonese moon cake ) 是由 刘晓艳 钱敏 白卫东 赵文红 于 2020-11-04 设计创作，主要内容包括：本发明公开了一种广式月饼的扫蛋方法。包括如下步骤：(1)配制蛋液：全蛋打散得到蛋液；加入蛋液重量的2.0-2.5%果糖、0.2-0.25%胡萝卜素及0.8-1%预糊化淀粉,轻轻搅拌均匀；(2)喷水：向广式月饼胚表面喷水；(3)烘烤：将广式月饼胚送入烤炉进行第一段烘烤,(4)降温：烘烤后的月饼表面降温；(5)扫蛋液：用毛刷蘸上述蛋液进行扫蛋,一次扫完；(6)进行第二次烘烤,冷却包装。所用的蛋液是全蛋,减少了传统扫蛋工艺中对蛋白的浪费。通过加入美拉德反应的前体物,促进美拉德反应的进行,使饼皮上色快并在短时烧烤过程中产生愉悦香味,通过加入色素,增加月饼皮上色效果。通过添加增稠剂,增加蛋液的粘度,使扫蛋工艺一次完成,提高了生产效率。(The invention discloses an egg sweeping method of Cantonese moon cakes. The method comprises the following steps: (1) preparing egg liquid: breaking the whole eggs to obtain egg liquid; adding fructose 2.0-2.5%, carotene 0.2-0.25% and pregelatinized starch 0.8-1% of the weight of the egg liquid, and stirring gently; (2) water spraying: spraying water to the surface of the Cantonese moon cake blank; (3) baking: sending the Cantonese moon cake embryo into an oven for first-stage baking, (4) cooling: cooling the surface of the baked moon cake; (5) egg liquid sweeping: dipping the egg liquid by a brush to sweep eggs, and sweeping the eggs once; (6) and (5) baking for the second time, cooling and packaging. The used egg liquid is the whole egg, and the waste of the protein in the traditional egg sweeping process is reduced. The Maillard reaction is promoted by adding a precursor of the Maillard reaction, so that the cake skin is quickly colored and generates pleasant fragrance in a short-time roasting process, and the coloring effect of the moon cake skin is improved by adding pigment. By adding the thickening agent, the viscosity of the egg liquid is increased, so that the egg sweeping process is completed at one time, and the production efficiency is improved.)

1. The egg sweeping method of the Cantonese moon cake is characterized by comprising the following steps of:

(1) preparing egg liquid: selecting native eggs, scattering whole eggs to obtain egg liquid, and filtering to remove frenulum in the egg liquid; adding fructose 2.0-2.5%, carotene 0.2-0.25% and pregelatinized starch 0.8-1% of the weight of the egg liquid, and stirring gently;

(2) water spraying: spraying water to the surface of the Cantonese moon cake blank;

(3) baking: sending the Cantonese moon cake embryo into an oven for first-stage baking, wherein the baking time is 14-15 min, the temperature is 195 ℃ on the upper fire, and the temperature is 135 ℃ on the lower fire;

(4) cooling: taking the baked moon cake out of the furnace, standing, and cooling the surface of the moon cake;

(5) egg liquid sweeping: dipping the egg liquid by a brush to sweep eggs, and sweeping the eggs once;

(6) and (5) baking for the second time, cooling and packaging to obtain a finished product.

Technical Field

A novel egg sweeping process of Cantonese moon cakes belongs to the field of production and processing of baked foods.

Background

In the baking process of the Cantonese moon cake, a layer of egg liquid is coated on the surface of the Cantonese moon cake, the aim is to generate Maillard reaction during baking to generate golden color and egg flavor, and the process is called as an egg sweeping process.

The egg liquid used in the traditional egg sweeping process is generally selected from native eggs and is composed according to the proportion of 1 whole egg and 1 yolk. If only the whole egg is used, the color of the baked egg is light, and the requirement of the Cantonese moon cake cannot be met. The egg liquid used in the traditional egg sweeping process has a large proportion of yolk, the coloring is fast, and the surface of the baked moon cake is golden. However, the egg liquid with the ratio is thick, and in order to disperse the egg liquid evenly, the egg sweeping process needs to be finished in two times, namely 1 minute is stopped after the first sweeping is finished, and the second sweeping is carried out after the surface is dry. Therefore, the traditional egg sweeping process has two problems, namely, a large amount of protein is wasted in the process of making the egg liquid; secondly, the eggs are required to be stopped and cooled and are swept twice in the egg sweeping process, so that the egg sweeping process is added, the labor cost is increased, the whole process needs 3 minutes due to the fact that the eggs are required to be stopped and cooled, the baking time of the moon cakes is prolonged, and the production efficiency of the moon cakes is influenced. At present, no improvement on the traditional egg sweeping process is reported.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provides an egg sweeping method of Cantonese moon cakes. The egg liquid used in the invention is the whole egg, thereby avoiding the waste of protein in the traditional egg sweeping process. By adding fructose which is a precursor of Maillard reaction, the Maillard reaction in the baking process is promoted, so that the Maillard reaction can still fully occur on the surface of the moon cake skin under the condition of reducing the baking time, and golden color and pleasant fragrance are generated. The carotene is added to achieve the original coloring effect of the traditional egg sweeping process. In addition, a certain proportion of pregelatinized starch is added into the whole egg liquid, so that the thinner whole egg liquid can be well attached to the surface of the moon cake, and only one egg needs to be swept, thereby saving time. After the first section of baking is finished, the moon cakes are discharged from the furnace, workers directly sweep eggs in the tunnel furnace, the egg sweeping process is finished by once egg sweeping, the number of the eggs in the section is 30 seconds, and the time of 2 minutes and 30 seconds can be saved in the whole egg sweeping process.

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

an egg sweeping method of Cantonese moon cakes comprises the following steps:

(1) preparing egg liquid: selecting native eggs, scattering whole eggs to obtain egg liquid, and filtering to remove frenulum in the egg liquid; adding fructose 2.0-2.5%, carotene 0.2-0.25% and pregelatinized starch 0.8-1% of the weight of the egg liquid, and stirring gently;

(2) water spraying: spraying water to the surface of the Cantonese moon cake blank;

(3) baking: sending the Cantonese moon cake embryo into an oven for first-stage baking, wherein the baking time is 14-15 min, the temperature is 195 ℃ on the upper fire, and the temperature is 135 ℃ on the lower fire;

(4) cooling: taking the baked moon cake out of the furnace, standing, and cooling the surface of the moon cake;

(5) egg liquid sweeping: dipping the egg liquid by a brush to sweep eggs, and sweeping the eggs once;

(6) and (5) baking for the second time, cooling and packaging to obtain a finished product.

Compared with the prior art, the invention has the following beneficial effects:

(1) the egg liquid used in the invention is the whole egg, thereby avoiding the waste of protein in the traditional egg sweeping process.

(2) By adding fructose which is a precursor of the Maillard reaction, the Maillard reaction is promoted to be carried out, so that the cake crust is quickly colored, and pleasant fragrance is generated in the short-time baking process; the coloring effect of the moon cake skin is improved by adding pigment carotene.

(3) The addition of the pregelatinized starch enables the relatively thin whole egg liquid to be well attached to the surface of the moon cake, so that only one egg needs to be swept, and the time is saved.

(4) The novel egg sweeping process reduces an egg sweeping procedure, and reduces labor cost; the working procedure saves the time of 2 minutes and 30 seconds, reduces the production time of the moon cakes and improves the production efficiency of the moon cakes. Is suitable for the industrialized mass production of Cantonese moon cakes.

Detailed Description

The invention will now be further illustrated by the following examples, without limiting the scope of the invention as claimed to that shown in the examples.

Example 1:

(1) preparing egg liquid: selecting native eggs, breaking whole eggs, and filtering to remove frenulum from egg liquid. Taking 1kg of whole egg liquid, adding 25g of fructose, 2.5g of carotene and 10g of pregelatinized starch (200D), and slightly and uniformly stirring to reduce bubbles as much as possible.

(2) Water spraying: and water is sprayed to the surface of the Cantonese moon cake blank to wet the dry flour on the surface of the moon cake crust, so that the crust is prevented from being baked in a short time.

(3) Baking: and (3) feeding the Cantonese moon cake blank into an oven to be baked for the first period, wherein the baking time is 14-15 min, and the temperature is 195 ℃ with an upper fire and 135 ℃ with a lower fire.

(4) Cooling: and (4) taking the baked moon cake out of the furnace and standing for about 1min to cool the surface of the moon cake.

(5) Egg liquid sweeping: the eggs are swept by dipping a proper amount of egg liquid with a brush, and the thickness of the egg liquid is required to be moderate, and the eggs are swept once.

(6) And (5) baking for the second time: and (3) putting the moon cakes with the egg liquid in an oven for secondary baking, wherein the baking time is 14-15 min, the temperature is 195 ℃ and the lower fire is 135 ℃.

(7) Cooling and packaging: and cooling the baked moon cake, and then packaging to obtain a finished product.