Grape stuffing with good water-retaining property

Abstract

The invention relates to grape stuffing with a good water-retaining property. The grape stuffing is characterized by being prepared from the following components in parts by weight: 30-35 parts of maltitol liquor, 25-30 parts of maltodextrin, 15-20 parts of grape 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 grape essence and 0.08-0.12 part of xanthan gum. When the grape stuffing provided by the invention is prepared, the grape stuffing does not need to be heated and gelatinized, so that the water consumption during proportioning can be reduced, and further the water content of the stuffing is reduced. Meanwhile, the maltitol liquor with good water-retaining property is further added into ingredients, so that according to the grape stuffing provided by the invention, the water can be prevented from being migrated from the stuffing to the roasted product, and the problems that the stuffing is dark in color and hard in taste and the expiration date of the stuffed roasted product is affected due to water loss are solved, and the quality defect of conventional stuffing is overcome.

Description

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