Bun yogurt stuffing and processing method thereof

A technology of yogurt and stuffing, which is applied in the field of bun fillings. It can solve the problems of high free moisture in stuffing, leakage of product fillings, and easy to break through the skin of buns. It achieves good emulsification, is not easy to break, and prolongs storage. the effect of time

Inactive Publication Date: 2019-01-04
GUANGDONG LONGXIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the ordinary liquid fillings of buns on the market are not fully emulsified, resulting in too much free water in the fillings, whi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A yogurt filling for buns, comprising the following raw materials in parts by weight: 40 parts of water, 22.5 parts of oil, 9.5 parts of white sugar, 7.5 parts of modified starch, 12 parts of sweetener, 5 parts of milk powder, 3 parts of yogurt powder, and 0.27 parts of salt 0.3 part of citric acid, 0.2 part of preservative, 0.1 part of propylene glycol alginate and 0.05 part of yogurt flavor.

[0028] Wherein, the sweetener is a mixture of maltitol and fructose syrup, the Brix of maltitol is 70Brix, the fructose syrup is F55 type, the Brix of fructose syrup is 70Brix, the weight of maltitol and fructose syrup The ratio is 2:1;

[0029] Wherein, the antistaling agent is a mixture composed of sodium hexametaphosphate, potassium sorbate and sodium dehydroacetate, and the weight ratio of the sodium hexametaphosphate, potassium sorbate and sodium dehydroacetate is 20:7:1.

[0030] Wherein, the modified starch is acetylated distarch adipate.

[0031] A method for making yo...

Embodiment 2

[0034] A kind of yogurt filling, 35 parts of water, 18 parts of oil, 7 parts of white sugar, 5 parts of modified starch, 8 parts of sweetener, 2 parts of milk powder, 1 part of yogurt powder, 0.1 part of salt, 0.1 part of citric acid , 0.2 parts of antistaling agent, 0.05 parts of propylene glycol alginate and 0.05 parts of yogurt essence.

[0035] Wherein, described sweetener is the mixture that maltitol and fructose syrup form, and the Brix of maltitol is 80Brix, and fructose syrup is F55 type, and the Brix of fructose syrup is 80Brix, and the weight of maltitol and fructose syrup The ratio is 2:1;

[0036] Wherein, the antistaling agent is a mixture composed of sodium hexametaphosphate, potassium sorbate and sodium dehydroacetate, and the weight ratio of the sodium hexametaphosphate, potassium sorbate and sodium dehydroacetate is 20:9:1.

[0037] Wherein, the modified starch is acetylated distarch adipate.

[0038] A method for making yogurt fillings, comprising the follo...

Embodiment 3

[0041] A kind of yogurt filling, 45 parts of water, 25 parts of oil, 10 parts of white sugar, 10 parts of modified starch, 15 parts of sweetener, 8 parts of milk powder, 5 parts of yogurt powder, 0.5 parts of salt, 0.5 parts of citric acid , 0.3 part of preservative, 0.1 part of propylene glycol alginate and 0.1 part of yogurt essence.

[0042] Wherein, the sweetener is a mixture of maltitol and fructose syrup, the Brix of maltitol is 74.5Brix, the fructose syrup is F55 type, the Brix of fructose syrup is 74.5Brix, maltitol and fructose syrup The weight ratio is 2:1;

[0043] Wherein, the antistaling agent is a mixture composed of sodium hexametaphosphate, potassium sorbate and sodium dehydroacetate, and the weight ratio of the sodium hexametaphosphate, potassium sorbate and sodium dehydroacetate is 4:1:1.

[0044] Wherein, the modified starch is acetylated distarch adipate.

[0045] A method for making yogurt fillings, comprising the following steps: (1) mixing modified sta...

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Abstract

The invention belongs to the technical field of bun yogurt, and particularly relates to a bun yogurt stuffing and a processing method thereof. The bun yogurt stuffing comprises water, oil, white granulated sugar, modified starch, a sweetener, milk powder, yogurt powder, salt, citric acid, a preservative, propylene glycol alginate and yogurt flavor. The processing method of the bun yogurt stuffingcomprises the following steps: mixing the modified starch, the granulated sugar, the milk, the preservative, the propylene glycol alginate, the salt and the yogurt powder and then stirring uniformly;adding water and stirring uniformly again; adding the sweetener and stirring uniformly to obtain a mixed solution; cooking the mixed solution; adding the salt and the yogurt flavor in a cooking process; keeping heating until the sugar degree reaches 60-65 degrees; and after cooling to a room temperature, storing the bun yogurt stuffing in a refrigerating manner. The stuffing is emulsified fully, buns processed from the stuffing do not release water after being cooked under high pressure, the stuffing cannot leak, the processing method is simple, and is easy to operate, the processed stuffing is emulsified fully, and then the bun yogurt stuffing is used for processing the buns, the skins of the buns cannot be broken easily.

Description

technical field [0001] The invention belongs to the technical field of bun fillings, and in particular relates to a bun filling for yoghurt and a preparation method thereof. Background technique [0002] The common liquid fillings for buns currently on the market are not fully emulsified, resulting in too much free water in the fillings, which are easy to break through the skin of the buns during the high-pressure and high-temperature cooking process, resulting in leakage of the fillings. Contents of the invention [0003] In order to overcome the shortcomings and deficiencies existing in the prior art, the object of the present invention is to provide a kind of yogurt filling, which has a good taste, less antistaling agent, long shelf life and sufficient emulsification. The bag is not easy to break the skin. Another object of the present invention is to provide a method for making yogurt fillings, which is simple and easy to operate, suitable for large-scale production, ...

Claims

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Application Information

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IPC IPC(8): A23L29/00A23L27/10A23L27/20A23L29/10A23L3/3508A23P20/25A23L29/30A23L3/358
CPCA23L3/3508A23L3/358A23V2002/00A23L27/10A23L27/206A23L29/04A23L29/10A23L29/30A23L29/37A23P20/25A23V2200/222A23V2200/10A23V2200/23A23V2250/18A23V2250/032A23V2250/616A23V2250/606A23V2250/61A23V2250/1618A23V2250/1614A23V2250/5118Y02A40/90
Inventor 田丽君黄泽楠邹文金
Owner GUANGDONG LONGXIANG FOOD
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