Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Baking-resistant simulated fruit and preparation method and application thereof

A technology that is resistant to baking and fruit granules. It is applied in the fields of application, food preparation, and food science. It can solve the problems of packaging difficulties, shortening the shelf life, losing taste and appearance, etc., and achieves good high-temperature baking performance, good water holding capacity, The effect of reducing the amount of migration

Active Publication Date: 2014-09-17
广州合诚实业有限公司
View PDF7 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Baking-resistant simulated fruit and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] The composition and content (mass percentage) of baking-resistant artificial fruit grains are as follows: fresh pineapple pulp 20%, modified starch (acetylated distarch phosphate, CJ5025, Roquette (China) Fine Chemical Co., Ltd.) 6%, sucrose 13.6%, soybean oil 3.0%, sorbitol liquid (68% soluble solid content) 5%, glycerin (71% soluble solid content) 1.0%, edible emulsifier 0.2% (molecular distillation monoglyceride 0.15%, 0.05% sucrose ester), 2.0% edible colloid (including 1.4% carrageenan, 0.3% sodium carboxymethyl cellulose, 0.3% sodium alginate), 0.5% sour taste regulator (which contains 0.05% calcium lactate, 0.1% lemon NaCl, 0.15% malic acid, 0.2% citric acid), 0.03% potassium chloride, 0.1% salt (NaCl), 0.01% potassium sorbate, 0.002% edible lemon yellow pigment, 0.1% food flavor, and the balance is water.

[0059] (1) Weigh the above materials according to the quantity, then dry mix the modified starch, sucrose, edible colloid, edible emulsifier, preservative, s...

Embodiment 2

[0066] The composition and content of baking-resistant artificial fruit grains are as follows: 25% fresh orange juice, 10% modified starch (hydroxypropyl distarch phosphate, H278, Foshan Huahao Huafeng Starch Co., Ltd.), 10% sucrose, fructose syrup ( Soluble solids 70%) 30%, soybean oil 2%, sorbitol liquid (soluble solids 68%) 8%, glycerin (soluble solids 71%) 5%, edible emulsifier 0.1% (of which stearyl Calcium lactate 0.05%, sodium stearoyl lactylate 0.05%), edible colloid 1.55% (of which carrageenan 1.0%, sodium alginate 0.25%, konjac gum 0.3%), sour taste regulator 0.4% (of which sodium citrate 0.10%, lemon acid 0.30%), salt 0.12%, potassium chloride 0.03%, potassium sorbate 0.05%, food flavor 0.2%, food coloring 0.005%, and the balance is water.

[0067] (1) Weigh the above materials according to the quantity, then dry mix the modified starch, sucrose, edible colloid, edible emulsifier, preservative, salt, potassium chloride and sodium citrate in sour taste regulator into...

Embodiment 3

[0074] The composition and content of baking-resistant artificial fruit grains are as follows: 23% banana pulp, modified starch (hydroxypropyl distarch phosphate, H8, Foshan Huahao Huafeng Starch Co., Ltd.) 8%, sucrose 20%, fructose syrup ( Soluble solid content is 70%) 15%, soybean oil 1%, sorbitol liquid (soluble solid content is 68%) 6%, glycerin (soluble solid content is 71%) 3%, edible emulsifier 0.15% (of which Distilled monoglyceride 0.075%, sodium stearoyl lactylate 0.075%), edible colloid 1.0% (of which carrageenan 0.7%, sodium alginate 0.2%, konjac gum 0.1%), sour taste regulator 0.6% (of which potassium citrate 0.10%) , calcium lactate 0.05%, citric acid 0.30%, malic acid 0.15%), salt 0.14%, potassium chloride 0.01%, potassium sorbate 0.05%, food flavor 0.2%, food coloring 0.005%, and the balance is water.

[0075] (1) Weigh the above materials according to the quantity, then dry mix the modified starch, sucrose, edible colloid, edible emulsifier, preservative, salt...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L1/22A23L19/00A23L27/00
Inventor 徐皎云谢少梅郭桦周雪松曾建新蒋文真
Owner 广州合诚实业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products