Apple stuffing with good water-retaining property

Abstract

The invention provides apple stuffing with good water-retaining property. The apple stuffing with good water-retaining property is characterized by being prepared from the following components in parts by weight: 30-35 parts of maltitol solution, 25-30 parts of maltodextrin, 15-20 parts of apple juice, 15-20 parts of vegetable fat powder, 8-12 parts of pregelatinized starch, 0.15-0.25 part of citric acid, 0.1-0.15 part of green apple essence and 0.08-0.12 part of xanthan gum. During preparation of the apple stuffing with good water-retaining property, as heating gelatinization is not needed, the water consumption during burdening can be reduced, and further the moisture content of the stuffing is reduced; meanwhile, as the maltitol solution with good water-retaining property is added to ingredients, the moisture of the apple stuffing is prevented from transferring to a baked product, and the problems that water loss causes the darkening of color and luster of the stuffing and the hardening of mouth feel of the stuffing and influences the shelf life of stuffed baked products are solved, and the quality defect of conventional stuff is overcome.

Description

Technical field [0001] The invention belongs to the field of food processing and relates to a filling, especially an apple filling with good water retention. Background technique [0002] Filling is one of the commonly used raw materials in bakery, such as making various pies, tarts, puffs, stuffed bread, cake rolls and other products. The fillings made by traditional methods mainly contain water, sucrose, starch, fruits, nuts, etc. The water content is generally more than 50%. If the water content is less than 50%, the traditional filling cannot be heated and boiled. The starch is fully gelatinized, and no sticky filling can be produced. The 50% moisture content in the filling is much higher than the moisture content of the baked product (generally no more than 30%). In addition, 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 co...

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