First, high fiber sugar-free syrup

1. Product introduction of high-fiber sugar-free syrup

1.1 Characteristics of high fiber sugar-free syrup

High-fiber sugar-free syrup is a sugar-free food raw material made from corn starch as raw material and processed through advanced production technology. It has the following characteristics:

(1) No saccharification, the metabolic pathway in the human body has nothing to do with insulin. It not only solves the bitter taste of diabetics, but also does not cause large fluctuations in blood glucose and insulin levels, and is suitable for diabetic patients.

(2) rich in water-soluble dietary fiber, the content is about 25%. Studies have shown that water-soluble dietary fiber has the function of preventing and treating diabetes and improving glucose metabolism. Moreover, it is not digested and absorbed by the human body, thereby reducing the absorption of total heat energy of the human body, and has the functions of preventing and treating obesity, natural weight loss, beauty and beauty; and can remove "garbage" in the human body to prevent and treat constipation. It has been proved by a large number of people that taking dietary fiber has a significant effect on laxative. It is an important raw material for the manufacture of low-calorie, low-fat, low-cholesterol, low-sodium health foods; and it has a good quality feeling, which can improve the mouthfeel of foods.

(3) Low calorie, suitable for obese people, women who love beauty, and the elderly.

(4) The sweetness is suitable, about 50% of sucrose, the taste is refreshing, the sweet taste is good, and there is no bitter taste.

(5) Non-carious, it is very beneficial to protect the health of teeth.

(6) inhibiting starch aging, high-fiber sugar-free syrup has the effect of preventing starch aging, and the application in the pastry can keep the product hard and long-term, effectively extending the shelf life of the product.

(7) High-fiber, sugar-free syrup has excellent ability to retain moisture. Even if it is placed in a low-temperature environment, it will not be greatly reduced in weight like sucrose and sucrose, so it can be used in cakes to prevent its surface. Harden and maintain its softness.

1.2 Advantages of high-fiber sugar-free syrup compared with general sugar-free syrup

Using this product, you can make a variety of sugar-free cakes, moon cakes, etc., compared with the foods based on single sugar alcohols, it fully retains the original color and flavor of the cake, so that it has the following Unparalleled superior features:

(1) Make up for the shortcomings of poor taste of general sugar-free foods.

(2) There is no problem of "no coloring or coloring". The various sugar-free cakes made with this product overcome the defects that the general sugar-free cakes are not easy to color and the skin is white, and can be mixed with sugary cakes. Beautiful.

(3) It has a proper shelf life, and it has good oil return and softening when making Cantonese moon cakes.

2, the application of high fiber sugar-free syrup

2.1 Application of high-fiber sugar-free syrup in moon cake

2.1.1 Cantonese style moon cake skin reference formula

Flour 1000g

High Fiber Sugar Free Syrup 750g

Peanut oil 260g

Drowning 30g

Emulsifier 5g

Note: 1. The flour can be mixed with low-gluten flour, or mixed with high-gluten flour and low-gluten flour in a ratio of 2:8 or 3:7;

2. If you use oil with better emulsifying properties, such as liquid ghee, you can not add emulsifier.

2.1.2 Process operation points

1. Pulp preparation: Pour the sieved flour into the chopping board, hollow at the center, and form a basin around the whole. Pour into the special syrup and mix well with water. Pour the peanut oil and dissolve the emulsifier. An oil-soluble emulsifier, the oil needs to be heated), and stirred into an emulsion to form a powder. When mixing with the powder, mix well and knead. When using the dough, use force to be light and heavy. Use buoyancy, that is, “get it alive”, you can’t die, so as to avoid too much gluten, affect the quality of the product, and the action should be sharp. It is even, opaque and shiny, until it is slightly gluten, which gives a soft and moderate dough.

2, the skin is divided into stuffing: after standing for 15 minutes, put the syrup dough on the chopping board, weigh, round, and skin. The ratio of leather filling is 2:8 (weight), and you can adjust it yourself as needed.

3, stuffing: when filling, the skin and the filling heart are the same degree of softness and hardness, otherwise it will affect the shape and shape of the product. The skin is evenly packed, the amount is accurate, the sealing is tight, and the filling is not eccentric and does not leak.

4, mold: the packaged greens into the mold, according to the actual flat, the mold is flat and does not go out, evenly into the baking tray. 5. Baking: Before putting the baking tray into the oven, spray some water on the surface of the mooncake to prevent drying. When baking, it will be fired at 230 °C, fired at 180 °C, and after 8 minutes, the surface of the moon cake will be slightly yellow. After cooling, it will cool for a while, brush a thin layer of egg liquid, and then bake in the oven for about 4 minutes. It is golden yellow, which is the finished product.

2.2 Application of high-fiber sugar-free syrup in hurricane cake

2.2.1 Reference formula

A: egg white 1800g B: egg yolk 900g

High-fiber sugar-free syrup 900g high-fiber sugar-free syrup 450g

Tata powder 20g ghee 700g

Salt 15g flour 1500g

Baking powder 20g

Water 700g

2.2.2 Reference process operation points

(1) Stir the egg white and high-fiber sugar-free syrup evenly, then hit the wet at high speed, then add the tata powder at low speed, and then send it at high speed.

(2) Stir the egg yolk, ghee, syrup, and water evenly, add the sifted flour and baking powder, and mix into a batter.

(3) Mix well with the batter with 1/3 protein part, then add the remaining protein part and mix well, then you can enter the mold.

(4) Baking: According to the specific adjustment of the furnace temperature, when making the cake blank, it is generally fired at 180 °C, fired at around 170 °C, and the time is about 35 minutes.

Second, low sugar moon cake special syrup

1. Product introduction of low sugar moon cake special syrup

1.1 Characteristics of low sugar moon cake special syrup

In view of the fact that the current mooncakes are too sweet and too greasy, the company has developed a special syrup for low-sugar mooncakes. This product does not contain sucrose, and the sweetness is slightly lower than that of sucrose. The sweetness is pure and refreshing. It also has a sweet flavor of honey.

The moon cake produced by using this syrup has a smooth and delicate surface, golden color and oiliness, and the skin stuffing is plump and close, the quality is soft and delicious, the taste is refreshing, and the fragrance is outstanding. And the moisturizing performance is good, so that the moon cake has good softening and oil returning characteristics.

It is used in the moon cake to replace the sucrose conversion syrup, which has the desired effect.

1.2 Advantages of low sugar moon cake special syrup compared with sucrose conversion syrup

Compared with sucrose-inverted syrup, it has the following advantages:

(1) It can be prepared by mixing the flour directly into the flour for slurry preparation. It saves labor, saves time, saves energy, improves product quality, increases food nutrition, and improves flavor and taste.

(2) Product quality is stable. Because the production process is advanced production process, each step is controlled by instruments, and the process parameters are stable. Therefore, the indicators of each batch of products produced must be consistent, almost the same. It avoids the trouble that the conversion syrup must constantly adjust the formula and process of the moon cake production, and greatly improves the production efficiency and product quality.

1.3 indicators of low sugar moon cake special syrup

Physical and chemical indicators

Project indicator

Appearance yellow transparent liquid

Solids %≥78

pH 4.0-6.0

Light transmittance% ≥95

Sulfuric acid ash% ≤0.3

hygiene standard

Project indicator

Arsenic (as As) mg/Kg ≤0.5

Heavy metal (in Pb) mg/Kg ≤0.5

The total number of colonies / g ≤ 1000

Coliform group /100g ≤30

Pathogenic bacteria must not be detected

2. Application of special syrup for low sugar moon cake

2.1 Cantonese style moon cake skin reference formula

Flour 1000g

Low sugar moon cake special syrup 760g

Peanut oil 250g

Drowning 30g

Note: Flour can be mixed with low-gluten flour, or mixed with high-gluten flour and low-gluten flour in a ratio of 2:8 or 3:7.

2.2 Reference process operation points

1. Pulp preparation: Pour the sieved flour into the chopping board, hollow at the center, and form a basin around the whole. Pour into the special syrup and mix well with water. Pour the peanut oil and stir into the emulsion. . When mixing with the powder, mix well and knead. When using the dough, use force to be light and heavy. Use buoyancy, that is, “get it alive”, you can’t die, so as to avoid too much gluten, affect the quality of the product, and the action should be sharp. It is even, opaque and shiny, until it is slightly gluten, which gives a soft and moderate dough.

2, the skin is divided into stuffing: after standing for 15 minutes, put the syrup dough on the chopping board, weigh, round, and skin. The ratio of leather filling is 2:8 (weight), and you can adjust it yourself as needed.

3, stuffing: when filling, the skin and the filling heart are the same degree of softness and hardness, otherwise it will affect the shape and shape of the product. The skin is evenly packed, the amount is accurate, the sealing is tight, and the filling is not eccentric and does not leak.

4, mold: the packaged greens into the mold, according to the actual flat, the mold is flat and does not go out, evenly into the baking tray.

5. Baking: Before putting the baking tray into the oven, spray some water on the surface of the mooncake to prevent drying. When baking, it will be fired at 230 °C, fired at 180 °C, and after 8 minutes, the surface of the moon cake will be slightly yellow. After cooling, it will cool for a while, brush a thin layer of egg liquid, and then bake in the oven for about 4 minutes. It is golden yellow, which is the finished product.

Attachment: Application of moon cake special syrup in Qiongyi moon cake

(1) Reference formula

A, low-gluten flour 700g special syrup 500g peanut oil 125g water 10g

B, low-gluten flour 250 g peanut oil 125 g

Note: 1. The above formula is for reference only;

2. If high-fiber sugar-free syrup is used, 3-4 g of emulsifier should be added to ingredient A.

(2) Reference process operation points

1. Pulp preparation: Pour the sieved flour into the chopping board, hollow at the center, and form a basin around the whole. Pour into the special syrup and mix well with water. Pour the peanut oil and dissolve the emulsifier. An oil-soluble emulsifier, the oil needs to be heated), and stirred into an emulsion to form a powder. When mixing with the powder, mix well and knead. When using the dough, use force to be light and heavy. Use buoyancy, that is, “get it alive”, you can’t die, so as to avoid too much gluten, affect the quality of the product, and the action should be sharp. It is even, opaque and shiny, until it is slightly gluten, which gives a soft and moderate dough.

2, oil pastry modulation: pour the sieved flour into the chopping board, add peanut oil and mix thoroughly to achieve.

3. Separate the oil meringue and syrup skin by the weight of a single moon cake, 1/3 of the oil syrup, 2/3 of the syrup skin, and take a syrup skin agent to pack a pastry, and fold the cake twice to form a cake.

4. Flatten the moon cake skin, pinch the nest, enclose the stuffing, press it into the cake mold, press it into a compact, place it in a baking tray one by one, and bake it in the oven for 20 minutes, then cool it out, use the egg. Squeeze the cake surface and remove it in the oven for about 10 minutes.

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