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Industrialized method for producing high-quality and low-cost stuffing

A production method and low-cost technology, applied in the food field, can solve the problems of increasing sales prices, loss of consumers for traditional sweet pastries, rising production costs of sweet pastries, etc., and achieve the effects of prolonging shelf life, no bitter taste, and good sweetness characteristics.

Inactive Publication Date: 2011-02-09
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The high increase of filling materials has caused the production cost of sweet pastry to rise sharply, which in turn leads to an increase in its sales price
Substantial price increases have discouraged consumers from purchasing traditional sweets. On the other hand, traditional sweet fillings are too sweet, which also makes traditional sweet pastry lose some consumers. How to reduce the production cost of sweet fillings and It will not affect its inherent sweet and soft taste and will not be too sweet, which has become a entanglement that merchants are struggling to explore

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Take 4.4 kg of mung beans (commercially available), wash them, put them in a pot, and add 13 kg of water for steaming. When boiling, first boil them on a high heat, and then simmer them over a slow fire. When the beans are rotten, crush the adzuki beans. , Sieve to remove bean skin, pass through 2 ultra-high pressure homogenization treatment equipment, operating pressure is 58KPa, get net bean paste and move it into the shovel, then add 0.0016kg of triterpene glycosides (mixed with 0.065kg of water) with it Mix well. Then add 4.5kg of white sugar, 1.8kg of peanut oil (commercially available), and 0.1kg of sucrose ester (HLB=11) into the pot, and shovel for 30min at 140~150℃, and then add the pre-diluted content of 0.15 Kg of viscous liquid of carrageenan, continue to shovel for 15min at 150℃, and cool to obtain 12kg of high-quality low-cost filling after being out of the pot. The obtained filling is packaged in a colorless polyethylene material, 1kg per bag, sterilized ...

Embodiment 2

[0038] Put 3.1kg of dried lotus seeds (commercially available) in a basin, add clean water to cover 2~3cm of the lotus seeds, and cook, as long as the skin of the lotus seeds can be squeezed off by hand, then start to peel, core, and refine 10kg of slurry was obtained. After the slurry was subjected to 55MPa ultra-high pressure homogenization for 2 times, it was moved to the shovel pot, and 1.8kg of rape oil, 4.8kg of white sugar and 0.0017kg of 2-(4-methoxyphenoxy)propionic acid were sequentially added. Sodium (mixed with 0.0068kg of water) and 0.12kg of sucrose ester (HLB=9), stir-fry at 150-200℃ for 30-40min, until the lotus paste filling is not runny or sticky. Then add 0.16kg of pre-diluted xanthan gum, continue to shovel it at 200°C for 15 minutes, and cool it out of the pan to obtain about 12kg of high-quality and low-cost fillings. The obtained lotus seed paste filling is cold packed in a colorless polyethylene material, 2kg per bag, sterilized at 100±1°C for 30s, and ...

Embodiment 3

[0044] Take 4.0kg of red dates (commercially available), add 10kg of water for cooking, when the jujube enters the moisture and the skin becomes soft, it can be peeled and cored, and then pressed in a cloth bag to obtain jujube puree, homogenized at 55KPa for 1 to 2 times. Transfer to the spatula. Add 4.0kg of sugar (commercially available), 1.5kg of peanut oil (Luhua 3S pressed peanut oil), 0.0017kg of 3-(4-methoxyphenoxy) sodium propionate (mixed with 0.0068kg of water) And 0.11kg of soy lecithin, stir-fry for 25min at 100~140℃, until the jujube paste filling does not run off and does not stick to your hands, then add the pre-diluted 0.15kg xanthan gum viscous liquid at 140℃ Continue to fry for about 10 minutes and cool to obtain about 12kg of jujube paste filling. Packed in colorless polyethylene material, 3kg per bag, sterilized at 100±1℃ for 30s, and stored at room temperature under the condition of humidity less than 60%.

[0045] After one week of storage at room tempera...

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Abstract

The invention discloses an industrialized method for producing a high-quality and low-cost stuffing. The method comprises the following steps of: performing pretreatment processes such as cleaning, soaking, cooking and peeling on plant fruits or seeds so as to obtain a raw material stuffing; homogenizing the raw material stuffing once or twice under high pressure; adding oil, white granulated sugar, a sweet inhibitor, a thickening agent and an emulsifier into the homogenized raw material stuffing in turn and uniformly stirring the mixture in a wet and hot state; and cooling the stuffing, packaging and sterilizing so as to obtain the high-quality and low-cost stuffing, wherein the high-quality and low-cost stuffing comprises the following raw materials in percentage by weight: 25 to 35 percent of plant fruits or seeds, 45 to 55 percent of white granulated sugar, 10 to 18 percent of edible oil, 0.015 to 0.03 percent of sweet inhibitor, 0.5 to 2 percent of thickening agent and 1 to 3 percent of emulsifier. The stuffing of the invention has the characteristics of low cost, low sweetness and long shelf life and is suitable for common people to eat.

Description

Technical field [0001] The invention relates to fillings in the food field, in particular to an industrialized production method of high-quality and low-cost fillings with sweet taste, fine mouthfeel and long shelf life. Background technique [0002] Filling refers to a semi-finished product that uses a variety of different raw materials, is finely processed, mixed or cooked, wrapped into the pastry material or covered on the surface of the pastry, and reflects the flavor of the pastry. It is widely used in the food industry. As an important component of sweet pasta, fillings play a pivotal role in the food industry. Because of the different raw materials and preparation methods, the varieties and tastes of sweet noodles are different, which can greatly enrich the types of noodles, reflecting the special flavor of various noodles, but the quality of all noodles will be affected by the selection of materials, ingredients and fine processing. Degree and shape. [0003] There are se...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/48A23L35/00
Inventor 郑建仙唐亚楠
Owner SOUTH CHINA UNIV OF TECH
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