Preparation method of whole-wheat moon cake

• Main Authors: CHEN JIAJIA, REN CHENGANG, WEI XIAOMING, GU JUAN, REN GUOBAO, HUAN MEILI, ZHANG LIANHUI
• Format: Patent
• Language: Chinese; English
• Published: 28.07.2020
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

According to the preparation method of the whole-wheat moon cake provided by the invention, 100% whole wheat flour is used, and an improved vacuum packaging and thermal sterilization process sequenceis combined, so that the prepared whole wheat mooncake is rich in dietary fibers and has higher nutritional value; meanwhile, by means of the method, effective sterilization of the whole-wheat moon cake can be achieved, the shelf life of the whole-wheat moon cake can be prolonged, and the mode that preservatives are used for prolonging the shelf life in the field market is changed. 本发明提供了一种全麦月饼的制备方法，该方法使用100％全麦粉并结合改进的真空包装和热杀菌工艺顺序，所制得的全麦月饼富含膳食纤维，具有更高的营养价值，同时通过本发明的方法能够实现全麦月饼的有效杀菌和保质期的延长，改变了现场市场上用防腐剂来延长保质期的方式。