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Passion fruit glue pudding and preparation method thereof

A technology of passion fruit and fruit soup, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, and functions of food ingredients. Unreasonable and other problems, to achieve the effect of rich nutrients, rich varieties, and make up for indigestibility

Inactive Publication Date: 2016-07-06
SANQUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Add the fat mixed with the stuffing, which is high in fat, which is not conducive to human health
[0003] The sugar content and oil content are high, the nutritional mix is ​​unreasonable, and the glutinous rice flour is not easy to digest, so the current glutinous rice balls should not be eaten too much, and it is not a healthy food that meets the needs of modern people
In addition, the existing glutinous rice ball fillings are mostly pasty, with poor graininess and no new taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A passion fruit glutinous rice ball, including dough and fillings, and the fillings are composed as follows by weight percentage:

[0040] Passion fruit jam: 30%, passion fruit juice: 15%, mango grains: 12%, edible oil: 15%, pineapple grains: 8%, coconut fruit grains: 8%, superfine oat bran with particle size ≥600 mesh: 5%, water: 2%, agar powder: 3%, emulsifier: 1%, white sugar powder: 0.88%, pectin: 0.04%, sodium alginate: 0.08%.

[0041] The composition of the dough is as follows in weight percentage:

[0042] Glutinous rice flour: 50%, water: 45%, special quick-freezing oil: 2%, modified starch: 2.4%, glutinous rice ball improver: 0.6%.

[0043] The above-mentioned preparation method of passion fruit glutinous rice balls includes the preparation of filling and the preparation of dough, wherein the preparation method of filling includes the following steps:

[0044] (1) Weigh the required raw materials in parts by weight, mix the pectin and half of the powdered sugar uniforml...

Embodiment 2

[0051] A passion fruit glutinous rice ball, including dough and fillings, and the fillings are composed as follows by weight percentage:

[0052] Passion fruit jam: 40%, passion fruit juice: 10%, mango grains: 15%, edible oil: 12%, pineapple grains: 5%, coconut fruit grains: 5%, superfine oat bran with particle size ≥600 mesh: 3%, water: 4%, agar powder: 2%, emulsifier: 2.86%, rock sugar powder: 1%, pectin: 0.08%, sodium alginate: 0.06%.

[0053] The composition of the dough is as follows in weight percentage:

[0054] Glutinous rice flour: 52%, water: 40%, special quick-freezing oil: 5%, modified starch: 2.6%, glutinous rice ball improver: 0.4%.

[0055] The above-mentioned preparation method of passion fruit glutinous rice balls includes the preparation of filling and the preparation of dough, wherein the preparation method of filling includes the following steps:

[0056] (1) Weigh the required raw materials in parts by weight, mix the pectin and half of the powdered sugar evenly to...

Embodiment 3

[0063] A passion fruit glutinous rice ball, including dough and fillings, and the fillings are composed as follows by weight percentage:

[0064] Passion fruit jam: 34%, passion fruit juice: 12%, mango grains: 13%, edible oil: 10%, pineapple grains: 10%, coconut fruit grains: 10%, superfine oat bran with particle size ≥600 mesh: 4%, water: 3%, agar powder: 2.4%, emulsifier: 1%, glucose powder: 0.5%, pectin: 0.06%, sodium alginate: 0.04%.

[0065] The composition of the dough is as follows in weight percentage:

[0066] Glutinous rice flour: 55%, water: 40%, special quick-frozen oil: 3.5%, modified starch: 1%, glutinous rice ball improver: 0.5%.

[0067] The above-mentioned preparation method of passion fruit glutinous rice balls includes the preparation of filling and the preparation of dough, wherein the preparation method of filling includes the following steps:

[0068] (1) Weigh the required raw materials in parts by weight, mix the pectin and half of the powdered sugar evenly to o...

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Abstract

The invention relates to the technical field of quick-frozen food, in particular to a passion fruit glue pudding and a preparation method thereof.Stuffing of the passion fruit glue pudding comprises, by weight, 30-40% of passion fruit jam and 10-15% of passion fruit juice. A preparation method of the stuffing includes uniformly mixing pectin, water and half of powdered sugar to obtain liquid pectin; uniformly mixing sodium alginate, the passion fruit juice and the remaining powdered sugar to obtain a liquid 1; uniformly mixing the liquid pectin with the liquid 1 and refrigerating so as to obtain a liquid 2; uniformly mixing remaining raw materials with the liquid 2 and solidifying so as to obtain the stuffing. The passion fruit glue pudding combining a traditional glue pudding with passion fruit rich in nutrition is more excellent in flavor, richer in nutrition and more reasonable in nutritional mutual replenishment, enriches glue pudding varieties and makes up the defect that the traditional glue pudding is indigestible. The preparation method changes the current situation that stuffing of the glue pudding cannot be prepared based on the water and solves the problem that the glue padding leaks juice due to ice crystals caused by repeated freezing and thawing of the stuffing.

Description

Technical field [0001] The invention relates to the technical field of quick-frozen food, in particular to a passion fruit glutinous rice ball and a preparation method thereof. Background technique [0002] Tangyuan is a traditional Chinese delicacy. Its main raw materials are glutinous rice flour, sugar and fat. Traditionally, lard is used as the filling for glutinous rice balls. In the south, lard and meat are used to make salty glutinous rice balls, and lard and various nuts are used for sweetness. Glutinous rice balls. Later, products using butter were developed, but from the perspective of saturated fat, the content is more than lard. The new fashion in recent years is to use vegetable cream, or hydrogenated vegetable oil products to replace butter and lard, but the health effects of this product are much worse than lard and butter. Sesame, peanuts, nut kernels, etc. are all high-fat raw materials. Adding the fat of the stuffing, the fat is higher, which is not good for h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/00A23L21/10A23L5/00
CPCA23V2002/00A23V2200/14A23V2200/16A23V2200/32
Inventor 孙建伟冯志强刘苗宋文英白祥王威威白冰
Owner SANQUAN FOOD
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