Stuffing for roasted food and its prepn process

A technology for baked food and stuffing, applied in the field of stuffing and its preparation, can solve the problems of reducing the shelf life of baked products, bursting air bubbles, affecting the quality of baked products, etc. Thickening ability, the effect of improving the anti-freezing effect

Inactive Publication Date: 2007-12-19
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 effect of the internal holes 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 absorbed by the inside of the baked product gradually, 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 such as affecting 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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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0078] The preparation method of the stuffing that bakery food of the present invention uses comprises the following steps:

[0079] (1), first weigh 0-11% of the total weight of modified starch, 0.1-0.6% of hydrocolloid, 1-5% of distilled monoglyceride, and 0.01-0.1% of potassium sorbate into the container ,well mixed;

[0080] (2) After adding 5-30% of the total weight of the edible water-retaining agent and 30-35% of the total water amount of 18-50% of the total weight into the above container, heat it to 80-100°C to make The material is completely dissolved, and the solution is ready for use;

[0081] (3), join the granulated sugar that accounts for 10~30% of gross weight into another container that fills 65-70% of the water in the total water addition of 18-50% of gross weight, and be heated to 60-80 ℃, Dissolve sugar completely to form sugar water;

[0082] (4), pour the sugar water in step (3) into the solution in step (2), and add 0.2-0.5% food flavor or pigment or ...

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), first take by weight 9% sodium starch phosphate, 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 the solution is kep...

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 of sorbitol with a concentration of 75% and water of 15% of the total weight, heat to 85°C until t...

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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 with the stuffing has good taste.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a filling for cakes, bread, pastries and other baked foods and a preparation method thereof. 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 af...

Claims

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Application Information

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