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Baking-resisting premixed powder, stuffing containing same and preparation method thereof

A ready-mixed powder and baking-resistant technology, which is applied in the field of food processing, can solve the problems of easy spallation, non-fine tissue, spallation, etc., and achieve shape retention, water retention, emulsification, low moisture and water activity, The effect of moderate consistency

Active Publication Date: 2017-11-24
GUANGZHOU WELBON BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The currently commercially available baking-resistant fillings are prone to spalling and voids when used in bread sandwiches; they have defects such as non-conforming, water-retaining and oil-prone after baking when used for surface decoration, and water retention will occur during storage. Problems such as poor performance, aging, non-fine structure, sand return and spalling

Method used

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  • Baking-resisting premixed powder, stuffing containing same and preparation method thereof
  • Baking-resisting premixed powder, stuffing containing same and preparation method thereof
  • Baking-resisting premixed powder, stuffing containing same and preparation method thereof

Examples

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Effect test

Embodiment 1

[0027] An embodiment of the baking-resistant premixed powder of the present invention comprises 3 parts of premixed powder A and 15 parts of premixed powder B, wherein premixed powder A comprises 90% of hydroxypropyl distarch phosphate, 10 parts of polyglycerol fatty acid ester %; Premix B includes whey powder 55%, milk powder 44%, dehydroacetic acid 1%.

[0028] An embodiment of the filling in the present invention comprises the following raw materials in parts by weight: 27 parts of sorbitol liquid with a mass percentage of 60%, 6 parts of drinking water, 30 parts of vegetable oil, 3 parts of white sugar, and 0.2 part of lactic acid , 0.1 part of food flavor, and the above-mentioned baking-resistant premix powder.

[0029] The preparation method of the above filling comprises the following steps: when preparing the filling, first add premix powder A, 30% sorbitol liquid and water, heat and gelatinize for 7 minutes, and the heating temperature is 75°C; then add premix powder ...

Embodiment 2

[0031] An embodiment of the baking-resistant premixed powder of the present invention comprises 5 parts of premixed powder A and 9 parts of premixed powder B; wherein, premixed powder A comprises 85% of hydroxypropyl distarch phosphate, 10 parts of xanthan gum %, polyglycerol fatty acid ester 2% and Span 65 3%; premix powder B includes whey powder 60%, milk powder 38.5%, dehydroacetic acid 1% and sorbic acid 0.5%.

[0032] An embodiment of the filling in the present invention comprises the following raw materials in parts by weight: 30 parts of sorbitol liquid with a mass percentage of 65%, 7.5 parts of drinking water, 41.5 parts of vegetable oil, 5.5 parts of white sugar, and 0.3 parts of lactic acid , 0.2 parts of edible essence and the above-mentioned baking-resistant premix powder.

[0033] The preparation method of the above-mentioned filling comprises the following steps: when preparing the filling, first add premix powder A, 32.5% sorbitol liquid and water, heat and gel...

Embodiment 3

[0035] An embodiment of the baking-resistant premixed powder of the present invention comprises 6 parts of premixed powder A and 6 parts of premixed powder B; wherein premixed powder A comprises 60% of hydroxypropyl distarch phosphate, 39% of xanthan gum, 0.5% polyglycerol fatty acid ester and 0.5% Span 65; premix B includes 65% whey powder, 33% milk powder, 0.5% dehydroacetic acid and 0.5% sorbic acid.

[0036] An embodiment of the filling material containing baking-resistant ready-mixed powder of the present invention comprises the following raw materials in parts by weight: 37.7 parts of sorbitol liquid with a mass percent content of 80%, 9 parts of drinking water, 44 parts of vegetable oil, and white sugar 8 parts, 0.4 parts of lactic acid, 0.3 parts of food flavor and the above-mentioned baking-resistant premix powder.

[0037] The preparation method of the above filling comprises the following steps: when preparing the filling, first add premix powder A, 40% sorbitol liq...

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Abstract

The invention discloses baking-resisting premixed powder. The baking-resisting premixed powder is prepared from at least one of premixed powder A and premixed powder B. The premixed powder A is prepared from, by weight, 90-99% of thickening agent and 1-10% of emulsifier; the premixed powder B is prepared from, by weight, 55-65% of whey powder, 33-44% of milk powder and 1-2% of corrosion remover. The invention further discloses a stuffing containing the baking-resisting premixed powder and a preparation method of the stuffing containing the baking-resisting premixed powder. The stuffing is prepared from the premixed powder A and the premixed powder B, the stuffing is fine in texture, constant, appropriate in denseness and resistant to high temperature, and has the low water content and water activity, and good mold-holding nature, water retaining property and emulsifying property, and no sand returning or cracking phenomenon exists in the storage process. The phenomenon that a cavity is formed by the stuffing in bread with filling is avoided; the problems that sand turning and cracking are caused and the texture is not constant in the storage process are solved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a baking-resistant premix powder, a filling containing the baking-resistant premix powder and a preparation method thereof. Background technique [0002] As people pay more attention to food safety, the national and industry standards put forward more stringent requirements on stuffing raw materials, production technology, products and testing, etc., and the production of enterprises tends to be specialized and standardized. Baking-resistant basic fillings can be used directly as fillings, and can also be used to adjust various flavors of sauces, as seasonings for baked products, and are mostly used for sandwiches or surface decorations of baked products. At present, there are many flavors and shapes of baked products on the market, and the variety of products can be increased by adding fillings with different tastes. However, there is less research on basic ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D10/00A21D13/38
CPCA21D10/005A21D10/007A21D13/38
Inventor 李红良
Owner GUANGZHOU WELBON BIOLOGICAL TECH
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