Method for preparing stuffing for roasted food

A technology for baked goods and fillings, which is used in baked goods, food preparation, baking, etc., can solve the problems of air bubbles bursting, affecting the quality of baked goods, and rough taste, achieving good water holding capacity and thickening ability, and improving resistance. Freezing effect, anti-aging effect of starch

Inactive Publication Date: 2010-03-03
MASSON GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If it is placed for a long time, the moisture in the filling will be gradually absorbed by the baked products, which will affect the shape of the filling, and in severe cases will reduce the shelf life of baked products
The reason is: due to the adsorption of the internal pores of the baked product, the filling will be left for a period of time, which will cause the air bubbles to burst and return to the original liquid state, and the moisture will be gradually absorbed by the inside of the baked product, thus affecting the appearance and shelf life of the baked product;
[0005] 3. Margarine + sugar / syrup. The filling usually contains unmelted sugar particles, which has a rough taste and tends to harden in winter, which affects the quality of baked products.
To sum up, regardless of the use of jam, non-dairy cream, margarine + sugar / syrup, there are defects that affect the quality and taste of fillings and baked products to varying degrees, and it is difficult to meet the needs of customers

Method used

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preparation example Construction

[0038] The preparation method of the filling for the baked food of the present invention, wherein the filling comprises the following components by weight ratio:

[0039] Granulated sugar 10-30%, modified starch 0-11%, hydrocolloid 0.1-0.6%,

[0040] Distilled monoglyceride 1-5%, Potassium sorbate 0.01-0.1%,

[0041] Edible water retaining agent 5-30%, food flavor or food coloring or a combination of both 0.2-0.5%,

[0042] The balance is water, and the content of water is not more than 50%.

[0043] In order to further improve the mouthfeel of the stuffing, 2-5% of the total weight filler is added to the stuffing. The above-mentioned filler can be milk powder, maltodextrin or a combination of both. Because the addition of maltodextrin has the problem of making the taste of the product more sticky, so in order to make the filling more delicate and smooth, the preferred solution of the present invention is to use whole milk powder as the filling.

[0044] Wherein, the above...

Embodiment 1

[0087] Embodiment one: the weight ratio of each component in the present embodiment is as follows:

[0088] White sugar 10%, sodium starch phosphate 9%, hydroxypropyl starch ether 2%,

[0089] Pectin 0.5%, Xanthan Gum 0.1%, Distilled Monoglyceride 5%,

[0090] Whole milk powder 5%, potassium sorbate 0.1%,

[0091] Concentration of 75% sorbitol 30%, water 38%,

[0092] Food flavor 0.2%, food coloring 0.1%.

[0093] The concrete preparation method of stuffing described in the present embodiment comprises the following steps:

[0094] (1), take by weighing respectively sodium starch phosphate ester of 9%, 2% hydroxypropyl starch ether, 0.5% pectin, 0.1% xanthan gum, 5% distilled monoglyceride, 5% Put whole milk powder and 0.1% potassium sorbate into the container and mix evenly;

[0095] (2), after adding 30% of the total weight of sorbitol with a concentration of 75% and water of 11% of the total weight, it is heated to 85°C until the material is completely dissolved, and t...

Embodiment 2

[0098] Embodiment two: the weight ratio of each component in the present embodiment is as follows:

[0099] Sugar 30%, Sodium Starch Phosphate 2.5%, Hydroxypropyl Starch Ether 1%,

[0100] Pectin 0.09%, Xanthan Gum 0.02%, Distilled Monoglyceride 1%,

[0101] Whole milk powder 5%, potassium sorbate 0.01%,

[0102] Concentration of 75% sorbitol 10%, water 50%,

[0103] Food flavor 0.2%, food coloring 0.18%.

[0104] The concrete preparation method of stuffing described in the present embodiment comprises the following steps:

[0105] (1), first weigh the powdery raw materials of the following weight ratio respectively: sodium starch phosphate 2.5%, hydroxypropyl starch ether 1%, pectin 0.09%, xanthan gum 0.02%, distilled monoglyceride 1%, Put 5% whole milk powder, 0.01% potassium sorbate, etc. into the container, and mix well;

[0106] (2), after adding 10% of the total weight concentration of sorbitol and 15% of the total weight of water, heated to 85 ° C until the materia...

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PUM

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Abstract

The present invention relates to one kind of stuffing for roasted food and its preparation process. The stuffing consists of sugar 10-30 wt%, modified starch 0-11 wt%, hydrophilic colloid 0.1-0.6 wt%,steamed monoglyceride 1-5 wt%, potassium sorbate 0.01-0.1 wt%, food water preserver 5-30 wt%, edible essence and / or edible color 0.2-0.5 wt%, and water for the rest, with water content being less than wt%. The stuffing has the synergistic effect of colloid and modified starch, high flowability, high water preserving capacity, high freezing resistance and stable quality, and the roasted food withthe stuffing has good taste.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a method for preparing fillings for baked foods such as cakes, breads and pastries. Background technique [0002] At present, in the baking industry, there are roughly the following types of fillings used in baked foods: [0003] 1. Jam (or fruit paste): Jam (or fruit paste) used as a sandwich filling for baked products is prone to agglomeration and hardening, which affects the taste. Its reason is: because the moisture content of jam (or fruit cream) generally exceeds 50%, is far higher than the moisture content of baking product (generally not exceeding 30%). Due to the formula, its water holding capacity is limited, and some of the moisture must be transferred from the jam (or fruit paste) to the baked product, which affects the shelf life of the baked product. At the same time, due to the loss of water, the original gloss, fluidity and taste of the jam will also be affected; ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A23L1/48A23L35/00
Inventor 林映华薛延毅
Owner MASSON GROUP
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