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Method for making creamy cocoa Yuanxiao stuffing

A production method and technology for Lantern Festival, applied in the confectionery industry, food science, confectionery and other directions, can solve the problems of dry and hard Lantern Festival fillings, affecting product taste, poor water retention, etc., to improve water retention, enhance sensory quality, The effect of enhancing stability

Active Publication Date: 2021-07-27
BEIJING DAOXIANGCUN FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if the filling is poor in water retention, the Yuanxiao filling will become dry and hard, resulting in a hard core of the Yuanxiao after cooking, which will directly affect the taste of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1: A method for making creamy cocoa Yuanxiao stuffing

[0018] It consists of the following raw and auxiliary materials by weight (kg): 56 soft white sugar, 20 glucose, 10 xylitol, 16 cooked noodles, 4 wax gourd strips, 5 cocoa powder, 3 walnut kernels, 5 whole cream, 6 chocolate chips, frozen Conditioning oil 6, agar sol 1.5, hot slurry 32; agar sol includes agar dry powder 0.11, solvent water 2.8; hot slurry includes red caramel 35, honey 1.5, the steps are as follows:

[0019] (1) Cut the wax gourd strips into 0.5cm with a chopping machine, and mince the chocolate plate;

[0020] (2) Boiling hot slurry: take 35kg of red caramel and 1.5kg of honey, put them into a sandwich pot, heat and boil until the concentration is 80%, and 32kg of hot slurry is produced;

[0021] (3) The raw and auxiliary materials (except hot slurry and agar sol) are weighed and fed, and stirred with a mixer until they are evenly mixed to obtain a mixture 1;

[0022] (4) Boiling agar so...

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PUM

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Abstract

The invention relates to a method for making butter cocoa Lantern Festival stuffing, specifically: the raw and auxiliary materials are chopped and mixed, weighed and fed, stirred evenly, and the pre-boiled hot slurry and agar sol are successively added, wherein the agar dry powder of the agar sol is added The amount is 0.08-0.16kg, the amount of solvent water added is 1.5-3.5kg, and the boiling time is 15-35min. The uniformly mixed raw and auxiliary materials are placed in a special mold, rolled, cut into pieces, and left in the air to finally obtain a cream cocoa Yuanxiao filling that meets the corresponding standards. The invention has reasonable design and proper parameter selection, and is suitable for making creamy cocoa dumplings. The invention can not only effectively solve the problem of the hard core of the creamy cocoa Lantern Festival, but also improve the meltability of the Lantern Festival stuffing and enhance the stability of the shape of the Lantern Festival stuffing.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for making creamy cocoa dumplings. Background technique [0002] Yuanxiao is an indispensable delicacy during the Lantern Festival. The traditional Lantern Festival is stone-milled Lantern Festival, that is, the flour is ground by a stone mill, and then the dried Lantern Festival filling is rolled with fresh glutinous rice flour to form a round and plump Lantern Festival. The basic ingredients of traditional Lantern Festival stuffing are sugar, cooked noodles, fruit ingredients, conditioning oil, syrup, etc. The raw and auxiliary materials are stirred, rolled, then cut and left to dry. [0003] With the continuous change of market demand and the advancement of technology, the types of Yuanxiao stuffing are gradually showing a trend of diversification. For example, the patent "Four-Color Lantern Festival" (publication number: 104686873A, public date: 2015-06-10) discloses that four ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48A23G3/46A23G3/42
CPCA23G3/42A23G3/46A23G3/48
Inventor 邢景翠王军保曹增楷
Owner BEIJING DAOXIANGCUN FOODSTUFF