High-water-retention pistachio stuffing

Abstract

The invention discloses high-water-retention pistachio stuffing, which is characterized in that the pistachio stuffing is prepared from the following components in parts by weight: 30 to 35 parts of maltitol syrup, 25 to 30 parts of maltodextrin, 15 to 20 parts of water, 15 to 20 parts of vegetable fat powder, 8 to 12 parts of pre-gelatinized starch, 8 to 10 parts of pistachio kernel powder and 0.08 to 0.12 part of xanthan gum. When the pistachio stuffing is made, heating for gelatinization is not required, so that the using amount of water during batching can be reduced, and the water content of the stuffing is further lowered; in addition, the maltitol syrup with high water retention is added, so that water can be prevented from being migrated from the pistachio stuffing to a roasted product, the problems of dark color, hard taste and influence on the shelf life, which are caused by water loss, of a stuffed roasted product are solved, and the quality defects of conventional stuffing are overcome.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a filling, in particular to a pistachio filling with good water retention. Background technique [0002] Filling is one of the commonly used raw materials in baked food. For example, fillings are used in making various pies, egg tarts, puffs, stuffed bread, cake rolls and other products. The stuffing made by the traditional method mainly contains water, sucrose, starch and fruit, nut ingredients, etc., and its water content generally exceeds 50%. The starch is fully gelatinized, so no sticky fillings can be made, and the 50% moisture content in the fillings is much higher than that of baked products (generally no more than 30%), plus the starch, The water holding capacity of raw materials such as sucrose is limited, so some water will inevitably migrate from the filling to the baked product, and the loss of water will cause the color of the filling to darken, the taste will harden, ...

AI Technical Summary

Problems solved by technology

The stuffing made by the traditional method mainly contains water, sucrose, starch and fruit, nut ingredients, etc., and its water content generally exceeds 50%. The starch is fully gelatinized, so no sticky fillings can be made, and the 50% moisture content in the fillings is much higher than that of baked products (generally no more than 30%), plus the starch, The water holding capacity of raw materials such as sucrose is limited, so some water will inevitably migrate from the filling to the baked product, and the loss of water will cause the color of the filling to darken, the taste will harden, and in severe cases, it will become agglomerated, not only It affects the appearance and taste of the filling, and also affects the shelf life of filled bakery products