Low-sugar baking filling and preparation method thereof
A filling and baking technology, which is applied in baking, baked food, food science, etc., can solve the problem of high sugar content, and achieve the effect of good instant solubility, moderate granules, and smooth taste
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[0067] A method for preparing low-sugar baking fillings is prepared as follows:
[0068] (1) Preparation of white heart potato mash: using running water, rinse the white heart potato, steamed and peeled, put it in a mixer to make white heart potato mash, and set aside;
[0069] (2) Weighing: Weigh the prepared raw materials according to the ratio;
[0070] (3) Prepare the filling: first heat the edible oil to above 100°C, add the white heart potato mash, and stir-fry separately for 2min to 4min; fully dissolve the remaining raw materials in the water in the remaining raw materials, and then add to the white heart potato In the puree, continue to stir-fry for 5-10 minutes, stir-fry the processed fillings, cool to room temperature, and obtain low-sugar baking fillings.
[0071] The low-sugar baking filling has also undergone ultra-high pressure treatment. The specific operation of the ultra-high pressure treatment is: cooling the stuffing after the stir-frying treatment to room temperat...
Embodiment 1
[0083] A low-sugar baking filling. The preparation raw materials include whole blueberry flour, white kidney bean flour and white heart potato mash.
[0084] Blueberry whole powder is prepared by the following processing:
[0085] (1) Selection of raw materials O'Neill blueberry is selected as the raw material for preparing blueberry powder;
[0086] (2) Wash the blueberries with flowing clean water;
[0087] (3) Beating: Put the washed blueberries into the wall breaking machine and quickly beat until the slurry is evenly mixed to obtain a blueberry slurry;
[0088] (4) Flash evaporation: Pour the blueberry slurry into a wide-mouthed container with a thickness of 0.5 cm; dry it with a vacuum dryer for 3 minutes, and stay at 75°C for 40 seconds during the flash evaporation process;
[0089] (5) Drying: Pre-freeze the flashed blueberry slurry at -10°C for 5 hours, and then freeze-dry it at -65°C and 50Pa vacuum for 12 hours.
[0090] (6) Ultra-fine grinding: Ultra-fine grinding is pulverize...
Embodiment 2
[0105] A low-sugar baking filling. The preparation raw materials include whole blueberry flour, white kidney bean flour and white heart potato mash.
[0106] Blueberry whole powder is prepared by the following processing:
[0107] (1) Selection of raw materials O'Neill blueberry is selected as the raw material for preparing blueberry powder;
[0108] (2) Wash the blueberries with flowing clean water;
[0109] (3) Beating: Put the washed blueberries into the wall breaking machine and quickly beat until the slurry is evenly mixed to obtain a blueberry slurry;
[0110] (4) Flash evaporation: Pour the blueberry slurry into a wide-mouthed container with a thickness of 2cm; dry it with a vacuum dryer for 4 minutes, and stay at 85°C for 20s during the flash evaporation process;
[0111] (5) Drying: Pre-freeze the flashed blueberry slurry at -20°C for 4 hours, and then freeze-dry it at -75°C and 150Pa vacuum for 18 hours.
[0112] (6) Ultra-fine grinding: Ultra-fine grinding is pulverized by a je...
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