Sweet bean paste sandwich filling

A technology of filling and bean paste, applied in food science and other directions, can solve the problems of restricting the expansion and unhealthy taste of biscuits, and achieve the effect of healthy and rich products.

Inactive Publication Date: 2016-01-27
戴女便
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In existing biscuit sandwiches, in order to maintain the shape of the biscuit, cream is usually used as the main material, and the used cream often contains a large amount of saturated fatty acids and esters, which guarantees the shape of the biscuit, but is very unhealthy and limits the expansion of the taste of the biscuit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Raw materials: agar 4kg, modified starch 3kg, red bean paste 2kg, mung bean paste 1kg, white sugar 1kg.

[0018] Production Method:

[0019] 1) Fully mix the raw materials, add appropriate amount of water to dissolve, until viscous;

[0020] 2) Inflate the mixture with air and stir well until the filling does not flow.

Embodiment 2

[0022] The preparation method of embodiment 2 is substantially the same as embodiment 1,

[0023] The raw materials used are: raw materials: 2 kg of pectin, 0.5 kg of starch, 0.5 kg of modified starch, kg of red bean paste, and 1 kg of white sugar.

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PUM

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Abstract

The invention relates to the field of the food manufacturing technology and particularly discloses sweet bean paste sandwich filling. The filling is prepared from, by mass, 20-40 parts of excipient, 10-50 parts of starch, 30-60 parts of sweet bean paste and 10 parts of sweetening agents. The shape forming function of the sandwich filling is achieved through the excipient and the starch. The sandwich hardness is guaranteed by injecting air in the filling, and accordingly it is guaranteed that biscuits do not deform. Cream is not used for serving as the excipient, so that the filling is healthier, limitations of milk-flavor sandwiches are get rid off, and sandwich biscuit products are richer.

Description

technical field [0001] The invention relates to the field of food production technology, and in particular discloses a bean paste sandwich filling. Background technique [0002] Biscuits have the characteristics of storage resistance, easy portability, and various tastes, and are deeply loved by people. The varieties of biscuits are developing in the direction of leisure and functional food. Sandwich biscuits are a trend, not only have a good taste, but also can perfectly combine the crispness of biscuits with the taste of sandwiches. [0003] In existing biscuit sandwiches, in order to maintain the shape of the biscuit, cream is usually used as the main material, and the used cream often contains a large amount of saturated fatty acids and esters. Although this ensures the shape of the biscuit, it is very unhealthy and limits the expansion of the taste of the biscuit. Contents of the invention [0004] In order to solve the above technical problems, the present inventio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L29/30
Inventor 戴女便
Owner 戴女便
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