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Baked-resistant mooncake stuffing pre-mixed powder and mooncake fruit jam stuffing and preparation methods thereof

A baking-resistant and ready-mixed powder technology, applied in the field of baking, can solve the problems of soft taste of cake skin, increased moisture content, easy to collapse, etc., to improve hardness and plasticity, improve water retention performance, and solve the effect of not easy to shape

Active Publication Date: 2013-09-11
广州合诚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Mooncake fruity sauce fillings are mainly produced from modified starch raw materials combined with other food ingredients. Using starch-based filling premix powder to develop mooncake fillings has the following technical difficulties: (1) Starch Aging will cause dehydration, spallation and hardening of fruity sauce fillings, which will directly affect the edible quality of the fillings and shorten the shelf life of the product; (2) The water activity of fruity sauce fillings is high, and it is easy to form water migration to mooncakes (3) The hardness of the fruity sauce filling is low, so it is difficult to apply to the moon cake forming equipment for industrial production, and it is easy to deform and cannot be used when making the cake. Obtain a good cake shape and clear pattern; (4) The baking resistance of the fruity sauce filling is poor, and it is easy to collapse, bulge, big feet, cracking and other phenomena during the baking process, which directly affects the quality of the mooncake. Product appearance and quality

Method used

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  • Baked-resistant mooncake stuffing pre-mixed powder and mooncake fruit jam stuffing and preparation methods thereof
  • Baked-resistant mooncake stuffing pre-mixed powder and mooncake fruit jam stuffing and preparation methods thereof
  • Baked-resistant mooncake stuffing pre-mixed powder and mooncake fruit jam stuffing and preparation methods thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044](1) Oxidized hydroxypropyl starch (Foshan Shunde Gaofeng Starch Chemical Co., Ltd., model GHS) 3.65kg, hydroxypropyl distarch phosphate starch (Shanghai Zongtai Industrial Co., Ltd., model PE-05) 2.69kg, Phosphate distarch (Shanghai Zongtai Industrial Co., Ltd., model TGE-20) 3.26kg, sodium carboxymethyl cellulose (0.5% aqueous solution by mass, 25°C, viscosity 900mPa.s) 0.12kg, sodium polyacrylate ( 0.2% by mass aqueous solution, 25°C, viscosity 2000mPa.s) 0.08kg, sucrose fatty acid ester (HLB value 11) 0.11kg, molecularly distilled monoglyceride (mass percentage greater than 92%, HLB value 5.3) 0.09kg, stirred at a speed of 60rpm for 30min in a mixing mixer, passed through a No. CQ20 sieve to obtain 10.00kg of mooncake filling premixed powder and put it into the jacketed pot.

[0045] (2) Put 10.00kg of mooncake filling premixed powder into the jacketed pot, and stir with 7.00kg of refined white sugar at a speed of 60rpm for 10min.

[0046] (3) Add 13kg of purified wa...

Embodiment 2

[0049] (1) Oxidized hydroxypropyl starch (Foshan Shunde Gaofeng Starch Chemical Co., Ltd., model GHS) 3.55kg, hydroxypropyl distarch phosphate starch (Shanghai Zongtai Industrial Co., Ltd., model PE-05) 2.78kg, Phosphate distarch (Shanghai Zongtai Industrial Co., Ltd., model TGE-20) 3.30kg, sodium carboxymethyl cellulose (0.5% aqueous solution by mass, 25°C, viscosity 900mPa.s) 0.11kg, sodium polyacrylate ( 0.2% aqueous solution by mass, 25°C, viscosity 2000mPa.s) 0.07kg, sucrose fatty acid ester (HLB value 11) 0.11kg, molecularly distilled monoglyceride (mass percentage greater than 92%, HLB value 5.3) 0.08kg, stir evenly at a speed of 60rpm in a mixing mixer, pass through a No. CQ20 sieve, and obtain 10.00kg of mooncake filling premixed powder.

[0050] (2) 10.00kg of moon cake filling pre-mixed powder will be put into the jacketed pot, and stirred with 8.00kg of refined white sugar at a speed of 60rpm for 10 minutes.

[0051] (3) Add 15kg of purified water and 0.061kg of p...

Embodiment 3

[0054] (1) Oxidized hydroxypropyl starch (Foshan Shunde Gaofeng Starch Chemical Co., Ltd., model GHS) 3.47kg, hydroxypropyl distarch phosphate starch (Shanghai Zongtai Industrial Co., Ltd., model PE-05) 2.80kg, Phosphate distarch (Shanghai Zongtai Industrial Co., Ltd., model TGE-20) 3.30kg, sodium carboxymethyl cellulose (0.5% aqueous solution by mass, 25°C, viscosity 900mPa.s) 0.12kg, sodium polyacrylate ( 0.2% aqueous solution by mass, 25°C, viscosity 2000mPa.s) 0.10kg, sucrose fatty acid ester (HLB value 11) 0.11kg, molecularly distilled monoglyceride (mass percentage greater than 92%, HLB value 5.3) 0.10kg, stir evenly at a speed of 60rpm in a mixing mixer, pass through a No. CQ20 sieve, and obtain 10.00kg of mooncake filling premixed powder.

[0055] (2) Put 10.00kg of mooncake filling premixed powder into the jacketed pot, and stir with 9.00kg of refined white sugar at a speed of 60rpm for 10 minutes.

[0056] (3) Add 11kg of purified water and 0.055kg of potassium sorb...

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Abstract

The invention discloses a baked-resistant mooncake stuffing pre-mixed powder and mooncake fruit jam stuffing and preparation methods thereof. The baked-resistant mooncake stuffing pre-mixed powder comprises, by mass percentage, 34.7-36.5% of oxidized hydroxypropyl starches, 26.9-28% of hydroxy propyl distarch phosphate, 32.6-33% of distarch phosphate, 0.7-1% of sodium polyacrylate, 1.1-1.2% of sodium carboxymethyl cellulose, 1.1% of sucrose fatty acid ester and 0.8-1% of molecular distillation monoglyceride. Stuffing prepared by the baked-resistant mooncake stuffing pre-mixed powder is good in taste, low in oil content, good in shape preserving and resistant to high-temperature baking, and overcomes the defect of high oil content of conventional mooncake stuffing. Besides, the baked-resistant mooncake stuffing pre-mixed powder is good in ageing resistance, can be stored in six months at room temperature, is simple in manufacturing process and low in cost and has wide market prospect.

Description

technical field [0001] The invention belongs to the technical field of baking, and particularly relates to a baking-resistant mooncake filling premixed powder, mooncake jam filling and a preparation method thereof. Background technique [0002] Ready-mixed powder refers to a mixture formed by stirring various powdery raw materials required for making bread, cakes and other foods evenly. Therefore, when using ready-mixed flour in the production of bread, cakes and other products, it is only necessary to add some food accessories such as flour, sugar, oil, water, etc. in an appropriate amount according to its production process to produce the product, eliminating the need for weighing, Screening, mixing and other processes to facilitate production and improve production efficiency. At present, the development of my country's snack food industry is on the rise, but the technical strength and product quality of food companies are uneven. The use of ready-mixed powder not only ...

Claims

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Application Information

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IPC IPC(8): A21D2/30A21D13/08
Inventor 潘立英宋臻善郭桦周雪松曾建新蒋文真
Owner 广州合诚实业有限公司
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