Production method of strawberry flavored sandwiched stuffing

Abstract

The invention relates to the field of a food production process and particularly discloses a production method of strawberry flavored sandwiched stuffing. The production method comprises the following steps: (1) weighing the following raw materials in parts by mass: 20-40 parts of an excipient, 10-50 parts of starch, 30-50 parts of strawberry jam and 10 parts of a sweetening agent; (2) sufficiently mixing the raw materials, and adding a proper amount of water to dissolve until the mixture is pasty; and (3) filling air into the mixture and sufficiently stirring until the stuffing does not flow. A forming function of the sandwiched stuffing is commonly formed through the excipient and the starch, and the air is filled so that the hardness of a sandwiched part is guaranteed and biscuits are not deformed. According to the production method, cream is not used as the excipient so that the product is relatively healthy and the limitation of milk-flavored sandwiched parts is broken through, and furthermore, the sandwiched biscuit products are relatively abundant.

Description

technical field [0001] The invention relates to the field of food production technology, and in particular discloses a strawberry-flavored 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...

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