Baking-resistant simulated fruit and preparation method and application thereof

Abstract

The invention discloses a baking-resistant simulated fruit and a preparation method and application thereof. The simulated fruit comprises the following components in percentage by weight: 20-25 percent of fruit product, 6-10 percent of modified starch, 13.6-40 percent of sweetening agent, 1-3 percent of oil, 5-8 percent of sugar alcohol, 1-5 percent of glycerinum, 0.1-0.2 percent of edible emulsifier, 1-2 percent of edible colloid, 0.4-0.6 percent of sour adjustment agent and 0.13-0.15 percent of salt. According to the preparation method, the modified starch, the edible emulsifier, the edible colloid, the salt and the solid sweetening agent in the sweetening agent as well as chelated salt in the sour adjustment agent are stirred to form a uniform mixture in a dry manner; the mixture is dissolved into water and is uniformly mixed with the water; in a continuous stirring process, the temperature is increased to 80-85 DEG C; the liquid sweetening agent in the sweetening agent, the fruit product, the oil and the sugar alcohol are added into the mixture to obtain a paste body; after the paste body is sterilized, the glycerinum is added into the sterilized paste body and is uniformly stirred with the sterilized paste body; after the secondary mixture is cooled, organic acid in the sour adjustment agent is added into the secondary mixture; and then the final mixture is cooled and sliced to obtain the baking-resistant simulated fruit. The baking-resistant simulated fruit is particularly suitable for serving as fillings, sandwiches, surface decorations and seasonings of baked food.

Description

technical field [0001] The invention belongs to the technical field of baking product filling and surface decoration, and in particular relates to a baking-resistant simulated fruit granule and a preparation method and application thereof. Background technique [0002] Fruits are rich in various nutrients. When people taste fresh fruits, they also hope to taste processed fruit products with more flavors. Adding fruit products to baked products is a development trend in the current baking industry. As a post-processing product of fruit, fruit pellets are widely used in beverages and jelly products. Because they retain the original taste and taste of fruits, they have been accepted and loved by consumers. [0003] At present, the granular fruits added to bakery products on the market mainly include the following aspects: in bread, toast and other products, raisins or nuts are mainly added, and a small amount of coconut fruit is used, and the application method is relatively s...

AI Technical Summary

Problems solved by technology

[0003] At present, the granular fruits added to bakery products on the market mainly include the following aspects: in bread, toast and other products, raisins or nuts are mainly added, and a small amount of coconut fruit is used, and the application method is relatively simple (only It can be used for filling, but the surface will change color when applied), which cannot meet the growing needs of consumers; the granules or block fruits used for cake surface decoration are all added after baking, such as candied yellow peaches, pineapples, etc. or fresh fruit

[0004] Adding pulp and fruit directly to baked products, whether it is applied on the surface or filling, will cause discoloration and deformation of the fruit during the baking process, as well as deterioration and corruption in later storage, such as fresh pulp and fruit. After baking, it will be deformed and soft due to heat loss, and the surface will turn brown due to oxidation or Maillard reaction due to heat, not only the appearance changes but also the taste loses its original texture; Loss of water again leads to hardening and color deepening, and loses the original taste and appearance; coconut fruit cannot be used as a decoration on the surface of bread, because after baking, the coconut fruit, whose main component is polysaccharide, will precipitate sugar due to loss of water and become brown. If it sticks, it will make packaging difficult, and it will absorb the moisture of baked products again during storage and become full, which will accelerate the aging of baked products and shorten the shelf life

Due to the above-mentioned difficulties, it is impossible to expand the application of pulp and fruit grains in colorful breads and cakes.

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