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Non-concentrated matrimony vine baking filling and manufacturing method thereof

A non-concentrated, wolfberry technology, applied in baked food, baking, food science and other directions, can solve the problems of rough taste and large filling particle size, achieve the effect of fine taste, reduce reaction time and enhance immunity

Inactive Publication Date: 2019-01-04
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the traditional process of filling fillings, the fillings have a large particle size and rough taste; there is also a process of heating and concentrating, which may have a negative impact on the nutrients in the fillings

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A non-concentrated goji berry baking filling, calculated on the basis of 10Kg of raw materials, consists of the following ingredients:

[0052] Wolfberry 4.52Kg(45.20%)

[0053] Compound syrup 5.407Kg (54.07%)

[0054] Citric acid 0.073Kg (0.73%).

[0055] The preparation method of described non-concentrated wolfberry baking stuffing is:

[0056] (1) dry

[0057] Soak the goji berry with full granules and good maturity in water for 1 min, wash and dry after soaking. The dried wolfberries were evenly placed on a mesh tray, placed in a vacuum far-infrared drying oven, set at a temperature of 50° C., and a pressure of 8 kpa, and dried for 5 hours. The moisture content of the obtained wolfberry is ≤5%, and the polysaccharide content of the wolfberry is 8.52%-10.81%.

[0058] (2) Preparation of compound syrup

[0059] Mix maltitol and maltose syrup at a ratio of 1:1.25 and stir evenly to obtain compound syrup.

[0060] (3) Mixing

[0061]The complex syrup obtained in...

Embodiment 2

[0071] A non-concentrated goji berry baking filling, calculated on the basis of 10Kg of raw materials, consists of the following ingredients:

[0072] Wolfberry 4.4Kg(44.0%)

[0073] Compound syrup 5.42Kg (54.2%)

[0074] Citric acid 0.8Kg (0.80%)

[0075] The preparation method of described non-concentrated wolfberry baking stuffing is:

[0076] (1) dry

[0077] Soak the goji berry with full granules and good maturity in water for 1 min, wash and dry after soaking. The dried wolfberries were evenly placed on a mesh tray, placed in a vacuum far-infrared drying oven, set at a temperature of 60° C., and a pressure of 10 kPa, and dried for 6 hours. The moisture content of the wolfberry is ≤5%, and the polysaccharide content of the wolfberry is 8.52%-10.81%.

[0078] (2) Preparation of compound syrup

[0079] Mix maltitol and maltose syrup according to the ratio of 1:1.3 and stir evenly to obtain compound syrup.

[0080] (3) Mixing

[0081] The complex syrup obtained in st...

Embodiment 3

[0091] A non-concentrated goji berry baking filling, calculated on the basis of 10Kg of raw materials, consists of the following ingredients:

[0092] Wolfberry 4.63Kg (46.3%)

[0093] Compound syrup 5.31Kg (53.1%)

[0094] Citric acid 0.06Kg (0.60%)

[0095] The preparation method of described non-concentrated wolfberry baking stuffing is:

[0096] (1) dry

[0097] Soak the goji berry with full granules and good maturity in water for 1 min, wash and dry after soaking. The dried wolfberries were evenly placed on a mesh tray, placed in a vacuum far-infrared drying oven, set at a temperature of 55° C., and a pressure of 9 kpa, and dried for 5 hours. The moisture content of the wolfberry is ≤5%, and the polysaccharide content of the wolfberry is 8.52%-10.81%.

[0098] (2) Preparation of compound syrup

[0099] Mix maltitol and maltose syrup at a ratio of 1:1.25 and stir evenly to obtain compound syrup.

[0100] (3) Mixing

[0101] The complex syrup obtained in step (2) is...

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PUM

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Abstract

The invention provides a non-concentrated matrimony vine baking filling. The filling comprises, by weight, 44.2-46.0% of matrimony vine, 53.2-55.0% of composite syrup and 0.6-0.8% of citric acid. Thecomposite syrup is composed of maltitol and malt syrup according to a mass ratio, wherein the mass ratio of the maltitol to malt syrup is 1:1.25-1:1.3. The manufacturing method comprises the followingsteps of drying the matrimony vine; blending the composite syrup; and successively carrying out mixing, homogenizing, filling, sterilizing, forming finished products and the like, and then acquiringthe non-concentrated matrimony vine baking filling. In the product of the invention, the nutrients of the matrimony vine are retained maximumly and a moisture content is less than 20%.

Description

technical field [0001] The invention relates to the technical field of baked food stuffing, in particular to a non-concentrated goji berry baked stuffing and a preparation method for the stuffing. Background technique [0002] Baked food (baked food stuffing) is a major delicacy in China, but mainly due to the characteristics of the stuffing "high sugar, high oil, high calorie", the following groups of people (such as patients with cardiovascular and cerebrovascular diseases, cholecystitis) , patients with gallstones, patients with acute and chronic intestinal infections, patients with diabetes, patients recovering from long-term illnesses and patients with nephritis) cannot eat baked goods (baked food fillings). Therefore, it is particularly critical to develop a low-sugar and low-fat baked food filling. [0003] The fruit of wolfberry can be used as medicine, and has nourishing effect, and it can be used as medicine and vegetable. Lycium barbarum fruit, that is, wolfberr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/38A21D13/062
CPCA21D13/062A21D13/38
Inventor 周一鸣吕欣东崔琳琳刘倩周小理姜玥
Owner SHANGHAI INST OF TECH
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