Low-sugar and low-oil flavored flowing stuffing and processing method thereof

A technology of flavor and liquid core, which is applied in the field of low-sugar and low-oil flavor liquid core stuffing and its processing technology, can solve the problems of no acid treatment starch, etc., and achieve the effects of stable processing performance, reduced dosage, and good fluidity
CN109315696AActive Publication Date: 2019-02-12GUANGZHOU RESTAURANT GRP LIKOUFU FOOD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
GUANGZHOU RESTAURANT GRP LIKOUFU FOOD
Publication Date
2019-02-12
Patent Text Reader

Abstract

The invention discloses a low-sugar and low-oil flavored flowing stuffing and a processing method thereof. The low-sugar and low-oil flavored flowing stuffing is prepared from the following ingredients in parts by weight: 15-22 parts of sweetened white bean paste, 10-16 parts of black sesame seed powder, 10-16 parts of walnut, 3-9 parts of peanut butter, 3-8 parts of shortening oil, 5-12 parts ofacid treated starch, 15-25 parts of white sugar, 0.2-0.5 part of salt and 8-14 parts of water. For the flavored flowing stuffing provided by the invention, the usage amounts of sugar and oil are greatly reduced; and in addition, in the processing process, freezing is avoided, the flavored flowing stuffing can become a solid state after being placed for a period of time at normal temperature, and stuffing wrapping is convenient at the normal temperature. The low-sugar and low-oil flavored flowing stuffing provided by the invention can be used for high-temperature heated products.
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Description

technical field

[0001] The invention relates to a low-sugar and low-oil flavor flow heart stuffing and a processing technology thereof. Background technique

[0002] As one of the most popular elements at present, Liuxin has been widely used in mooncakes, cakes, snacks and other fields, and is deeply loved by consumers. At present, there are few types of product development for flow center fillings, which are mainly limited to the limitation of flow center carriers.

[0003] The production of Liuxin generally uses maltose syrup, glucose syrup, liquid fat or solid fat as the carrier, and the fillings contain high sugar or fat content (usually, the fat content of glutinous rice ball filling is 20%, and the sugar content is 45%; the fat content of mooncake Liuxin filling is 20.8% %, white sugar 28%), which is not good for your health. And in the process of processing, the initial state of the stuffing is liquid or semi-solid, and it needs to be frozen to a solid state for a l...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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