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

Inactive Publication Date: 2019-04-23
HEFEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Aiming at the problem of high sugar content in existing bakery fillings, the present invention provides a low-sugar bakery filling and a preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[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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PUM

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Abstract

The invention discloses low-sugar baking filling and a preparation method thereof, and belongs to the field of food processing. The low-sugar baking filling is prepared from whole blueberry powder, white kidney bean powder and mashed white potato. The preparation method of the low-sugar baking filling comprises the processes of preparing the mashed while potatoes, weighing the materials and preparing the filling. The invention further discloses a mooncake. The low-sugar baking filling obtained through the preparation method of the low-sugar baking filling is adopted as filling. The whole blueberry powder and the white kidney bean powder are added to the filling containing the mashed while potatoes, saccharose can be replaced, the prepared filling has the fragrant and sweet taste, the tasteof the white potato filling can be improved, and therefore the taste of the low-sugar baking filling is smooth. The low-sugar baking filling is adopted as the filling of the mooncake, the sugar content of the mooncake and the generated sweet taste can be effectively reduced, the taste is unique and can be accepted by consumers more easily, and the sales of the mooncake is greatly improved.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a low-sugar baking filling and a preparation method thereof. Background technique [0002] Baked foods have unique flavor, convenience and speed, and are loved by consumers. With the improvement of people's nutrition and health awareness, people's requirements for baked foods are also increasing. Foods with both nutrition and health functions have become a hot spot for people to pay attention to. It is the soul of baked goods. The quality of fillings determines the quality of baked goods. Therefore, the food industry usually uses fillings to evaluate the quality of baked goods. [0003] Sweet potato is one of the main raw materials for making fillings. Sweet potatoes are rich in starch, dietary fiber, carotene, vitamins A, B, C, D, potassium, iron, copper, selenium, calcium and more than 10 kinds of trace elements and linoleic acid, etc., and have high nutritional va...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/38
CPCA21D13/38
Inventor 王储炎黄刘航
Owner HEFEI UNIV
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