Cashew nut stuffing with good water-retaining property

Abstract

The invention provides cashew nut stuffing with a good water-retaining property. The cashew nut stuffing is characterized by being composed of following components in parts by weight: 30-35 parts of maltitol syrup, 20-25 parts of maltodextrin, 15-20 parts of water, 15-20 parts of non-dairy creamer, 8-12 parts of pregelatinized starch, 8-10 parts of cashew nut powder and 0.08-0.12 part of xanthan gum. When the cashew nut stuffing provided by the invention is produced, the cashew nut stuffing does not need to be hotly gelatinized so that the water use amount in the material preparing process can be reduced and the water content of the stuffing is further reduced; meanwhile, the maltitol syrup with the good water-retaining property is added into the prepared materials so that the cashew nut stuffing can prevent the water from being transferred to a baked product from the stuffing; the problems that the color and the luster of the stuffing become dark due to the reason that the water is lost, the mouth feel becomes hard and the guarantee period of the stuffed baked product is influenced are solved, and the quality defects of traditional 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 cashew 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, and...

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