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
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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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