Coconut filling with good water-retaining property

Abstract

The invention discloses coconut filling with good water-retaining property. The coconut filling is characterized by comprising the following materials in parts by weight: 30-35 parts of maltitol liquid, 25-30 parts of maltodextrin, 15-20 parts of coconut juice, 15-20 parts of vegetable fat powder, 8-12 parts of pre-gelatinized starch, 0.15-0.25 part of citric acid, 0.1-0.15 part of a coconut essence and 0.08-0.12 part of xanthan gum. When the coconut filling is made, due to no need of heating for gelatinization, the amount of water used in batching can be reduced, and further the water content of the filling is reduced; simultaneously, the maltitol liquid with good water-retaining property is added into the materials, so that water can be prevented from moving to a bakery product from the filling, the problems that the color of filling becomes dark, the taste becomes hard and the shelf life of a bakery product with filling is influenced due to water loss are solved and the quality defect of traditional filling is overcome.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a filling, in particular to a coconut 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, an...

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