Healthy mooncake containing astaxanthin, red wine and cranberry and making method of healthy mooncake
The invention discloses an astaxanthin, red wine and cranberry flowing moon cake and a preparation method thereof, and the astaxanthin, red wine and cranberry flowing moon cake is characterized by comprising the following components in parts by weight: 20-30 parts of cake crust, 50-80 parts of red w...
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| creator | CHEN DAHAI ZHANG YANJIE HU ZHIGAO GONG QIZHOU LEI MINZHI ZHANG YI ZHENG PING XIA YU LI FEIFEI |
| description | The invention discloses an astaxanthin, red wine and cranberry flowing moon cake and a preparation method thereof, and the astaxanthin, red wine and cranberry flowing moon cake is characterized by comprising the following components in parts by weight: 20-30 parts of cake crust, 50-80 parts of red wine and cranberry stuffing, 30-40 parts of low-sugar white lotus paste stuffing and 10-30 parts of astaxanthin flowing stuffing. The astaxanthin chicken egg yolk with an anti-oxidation function is used as the stuffing, the astaxanthin is furthest prevented from being damaged, and in addition, the taste and color of the red wine cranberry raw material are matched, so that the product is delicious and has nutritional and health-care effects.
本发明公开了一种虾青素红酒蔓越莓流心月饼及其制备方法，其中虾青素红酒蔓越莓流心月饼,其特征在于按重量份包括有：饼皮20-30份、红酒蔓越莓馅料50-80份、低糖白莲蓉馅料30-40份、虾青素流心馅料10-30份。本发明采用具有抗氧化功能的虾青素鸡蛋黄做馅料，最大程度的保留虾青素不被破坏，另外，与红酒蔓越莓原料的口感和色泽进行搭配，使得产品美味又具有营养保健功效。 |
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本发明公开了一种虾青素红酒蔓越莓流心月饼及其制备方法，其中虾青素红酒蔓越莓流心月饼,其特征在于按重量份包括有：饼皮20-30份、红酒蔓越莓馅料50-80份、低糖白莲蓉馅料30-40份、虾青素流心馅料10-30份。本发明采用具有抗氧化功能的虾青素鸡蛋黄做馅料，最大程度的保留虾青素不被破坏，另外，与红酒蔓越莓原料的口感和色泽进行搭配，使得产品美味又具有营养保健功效。</description><language>chi ; eng</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240726&DB=EPODOC&CC=CN&NR=118383402A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240726&DB=EPODOC&CC=CN&NR=118383402A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CHEN DAHAI</creatorcontrib><creatorcontrib>ZHANG YANJIE</creatorcontrib><creatorcontrib>HU ZHIGAO</creatorcontrib><creatorcontrib>GONG QIZHOU</creatorcontrib><creatorcontrib>LEI MINZHI</creatorcontrib><creatorcontrib>ZHANG YI</creatorcontrib><creatorcontrib>ZHENG PING</creatorcontrib><creatorcontrib>XIA YU</creatorcontrib><creatorcontrib>LI FEIFEI</creatorcontrib><title>Healthy mooncake containing astaxanthin, red wine and cranberry and making method of healthy mooncake</title><description>The invention discloses an astaxanthin, red wine and cranberry flowing moon cake and a preparation method thereof, and the astaxanthin, red wine and cranberry flowing moon cake is characterized by comprising the following components in parts by weight: 20-30 parts of cake crust, 50-80 parts of red wine and cranberry stuffing, 30-40 parts of low-sugar white lotus paste stuffing and 10-30 parts of astaxanthin flowing stuffing. The astaxanthin chicken egg yolk with an anti-oxidation function is used as the stuffing, the astaxanthin is furthest prevented from being damaged, and in addition, the taste and color of the red wine cranberry raw material are matched, so that the product is delicious and has nutritional and health-care effects.
本发明公开了一种虾青素红酒蔓越莓流心月饼及其制备方法，其中虾青素红酒蔓越莓流心月饼,其特征在于按重量份包括有：饼皮20-30份、红酒蔓越莓馅料50-80份、低糖白莲蓉馅料30-40份、虾青素流心馅料10-30份。本发明采用具有抗氧化功能的虾青素鸡蛋黄做馅料，最大程度的保留虾青素不被破坏，另外，与红酒蔓越莓原料的口感和色泽进行搭配，使得产品美味又具有营养保健功效。</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION THEREOF</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjLEKwjAQQLs4iPoP565gjUNXKUonJ_dyJlcT2tyV5ED796I4OTk9HjzevKCGcFA_QRRhiz2BFVYMHPgOmBWfyOoDbyCRg0dgAmQHNiHfKKXpYxH7dx5JvTiQDvzPdFnMOhwyrb5cFOvz6Vo3WxqlpTyiJSZt60tZVqYyh93-aP5pXiq0PyI</recordid><startdate>20240726</startdate><enddate>20240726</enddate><creator>CHEN DAHAI</creator><creator>ZHANG YANJIE</creator><creator>HU ZHIGAO</creator><creator>GONG QIZHOU</creator><creator>LEI MINZHI</creator><creator>ZHANG YI</creator><creator>ZHENG PING</creator><creator>XIA YU</creator><creator>LI FEIFEI</creator><scope>EVB</scope></search><sort><creationdate>20240726</creationdate><title>Healthy mooncake containing astaxanthin, red wine and cranberry and making method of healthy mooncake</title><author>CHEN DAHAI ; ZHANG YANJIE ; HU ZHIGAO ; GONG QIZHOU ; LEI MINZHI ; ZHANG YI ; ZHENG PING ; XIA YU ; LI FEIFEI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN118383402A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2024</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>CHEN DAHAI</creatorcontrib><creatorcontrib>ZHANG YANJIE</creatorcontrib><creatorcontrib>HU ZHIGAO</creatorcontrib><creatorcontrib>GONG QIZHOU</creatorcontrib><creatorcontrib>LEI MINZHI</creatorcontrib><creatorcontrib>ZHANG YI</creatorcontrib><creatorcontrib>ZHENG PING</creatorcontrib><creatorcontrib>XIA YU</creatorcontrib><creatorcontrib>LI FEIFEI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CHEN DAHAI</au><au>ZHANG YANJIE</au><au>HU ZHIGAO</au><au>GONG QIZHOU</au><au>LEI MINZHI</au><au>ZHANG YI</au><au>ZHENG PING</au><au>XIA YU</au><au>LI FEIFEI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Healthy mooncake containing astaxanthin, red wine and cranberry and making method of healthy mooncake</title><date>2024-07-26</date><risdate>2024</risdate><abstract>The invention discloses an astaxanthin, red wine and cranberry flowing moon cake and a preparation method thereof, and the astaxanthin, red wine and cranberry flowing moon cake is characterized by comprising the following components in parts by weight: 20-30 parts of cake crust, 50-80 parts of red wine and cranberry stuffing, 30-40 parts of low-sugar white lotus paste stuffing and 10-30 parts of astaxanthin flowing stuffing. The astaxanthin chicken egg yolk with an anti-oxidation function is used as the stuffing, the astaxanthin is furthest prevented from being damaged, and in addition, the taste and color of the red wine cranberry raw material are matched, so that the product is delicious and has nutritional and health-care effects.
本发明公开了一种虾青素红酒蔓越莓流心月饼及其制备方法，其中虾青素红酒蔓越莓流心月饼,其特征在于按重量份包括有：饼皮20-30份、红酒蔓越莓馅料50-80份、低糖白莲蓉馅料30-40份、虾青素流心馅料10-30份。本发明采用具有抗氧化功能的虾青素鸡蛋黄做馅料，最大程度的保留虾青素不被破坏，另外，与红酒蔓越莓原料的口感和色泽进行搭配，使得产品美味又具有营养保健功效。</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | Healthy mooncake containing astaxanthin, red wine and cranberry and making method of healthy mooncake |
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