Low-fat steamed stuffed bun stuffing with high water binding capacity and preparation method of low-fat steamed stuffed bun stuffing

Abstract

The invention relates to the technical field of food processing, and discloses a low-fat steamed stuffed bun stuffing with high water binding capacity and a preparation method thereof.The low-fat steamed stuffed bun stuffing is prepared from, by mass, 100-200 parts of beef, 55-100 parts of pig fat, 30-50 parts of fat substitutes, 40-80 parts of soybean protein vegetarian meat, 55-110 parts of celery, 30-60 parts of green Chinese onions, 2-4 parts of fresh ginger, 35-70 parts of agar jelly and 0.1-0.2 part of baking soda. 20-40 parts of drinking water, 8-16 parts of a tackifier, 19.8-40.6 parts of a flavoring agent and 5-9 parts of a flavor enhancer; the fat substitute comprises monoglyceride gel oil and maltodextrin. The fat substitute is used for partially replacing pig fat in the stuffing, the content of saturated fatty acid and cholesterol in the stuffing is reduced while the overall flavor is not affected, the cooking loss rate of the stuffing is reduced, and the stuffing becomes juicy, fine and rich in fragrance.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a low-fat steamed bun filling with high water holding capacity and a preparation method thereof. Background Art

[0002] Baozi (steamed buns), a traditional Chinese delicacy, is beloved for its convenience and rich flavor. Whether vegetarian or meat-based, animal fat is often added to the fillings to improve texture and flavor, enhancing its acceptability. However, excessive fat intake can increase the risk of cardiovascular disease, obesity, and atherosclerosis.

[0003] Gel oil is an organic gel system that uses a gelling agent to confine liquid oil in a thermoreversible three-dimensional network through hydrogen bonding, electrostatic interactions, and other mechanisms. It is a fat-based fat substitute. Gel oil not only possesses physical properties similar to solid fats but also offers the advantages of being "trans-free" and low in saturated fatty acids. Maltodextrin is a starch-based fat substitute made by hydrolyzing starch through acid or enzymatic methods, then purified and dried. Maltodextrin forms a thermoreversible gel, creating a fat-like mouthfeel and potentially improving the overall quality of low-fat foods. While gel oil and maltodextrin have been studied separately for fat replacement, there have been no reports on combining gel oil and maltodextrin to replace fat in steamed bun fillings. Summary of the Invention

[0004] In order to solve the above-mentioned technical problems, the present invention provides a low-fat steamed bun filling with high water retention and a preparation method thereof. By using a fat substitute to replace part of the fat in the steamed bun filling and coordinating with other raw material components, the fat content and cooking loss rate of the filling can be significantly reduced without affecting the protein content and flavor of the filling, and the moisture content of the filling can be increased, making the filling healthier, more juicy and delicate.

[0005] The purpose of the present invention is achieved through the following technical solutions: In a first aspect, the present invention provides a low-fat bun filling with high water retention. The raw materials include the following components, calculated by mass: 100-200 parts of beef, 55-100 parts of pork fat, 30-50 parts of fat substitute, 40-80 parts of soy protein vegetarian meat, 55-110 parts of celery, 30-60 parts of green onions, 2-4 parts of ginger, 35-70 parts of agar jelly, 0.1-0.2 parts of baking soda, 20-40 parts of drinking water, 8-16 parts of viscosity enhancer, 19.8-40.6 parts of flavoring agent and 5-9 parts of flavor enhancer; the fat substitute includes monoglyceride gel oil and maltodextrin.

[0006] The present invention utilizes monoglyceride gel oil compounded with maltodextrin as a fat substitute to replace the pig fat in the filling. After the gel oil is compounded with maltodextrin, it can not only form physical properties similar to solid fat, but also reduce the content of saturated fatty acids and cholesterol in the filling without affecting the overall flavor, thereby improving the water holding capacity of the filling, reducing the cooking loss rate of the filling, and making the filling more juicy and delicate. Monoglyceride gel oil is a gelation of vegetable oil. Monoglyceride acts as a gelling agent to confine the liquid oil in a thermally reversible, three-dimensional network structure, thereby forming a semi-solid oil with specific structural and functional properties. The thermal reversibility of the gel oil causes it to release the internal oil when heated, serving as a substitute for part of the pig fat, thereby not affecting the protein content and flavor of the bun filling. When cooled, it can effectively combine the oil and water to form a stable gel structure, thereby providing good texture and taste. Maltodextrin, an incomplete hydrolysis product of starch, can increase the viscosity of foods, enhance the product's taste, and make fillings smoother and more delicate. It can also reduce water loss in foods by forming a protective film or gel structure. Maltodextrin itself also functions as a fat substitute. Combining it with monoglyceride gel oil can enhance the fat replacement effect. Maltodextrin also has good solubility, suitable viscosity, and acts as a stable carrier, which helps improve the compatibility of the gel oil with the remaining raw materials and promotes the release and fusion of the fat in the gel oil, making the bun filling more fragrant and delicate.

[0007] Preferably, the fat substitute is a mixture of monoglyceride gel oil and maltodextrin in a mass ratio of 1:1.

[0008] Preferably, the raw materials of the monoglyceride gel oil include monoglyceride and peanut oil, and the mass of the monoglyceride is 3-6% of the mass of the peanut oil.

[0009] Peanut oil has a unique aroma, rich flavor substances, and high nutritional value, making it suitable as a fat substitute in fillings. Peanut oil is rich in unsaturated fatty acids (oleic acid 41.7%, linoleic acid 35.9%) and vitamin E, choline, sterols, phospholipids, etc., which makes it have good chemical stability when converted into gel oil and is not easily oxidized. In addition, peanut oil has good high-temperature stability and can be integrated with the other raw material components in the filling. It has a fresh flavor and does not conflict with the aroma of animal fats such as beef and pork fat in the filling, but can instead bring out a better flavor.

[0010] Preferably, the DE value of the maltodextrin is 4-6.

[0011] Maltodextrin with this DE value has a relatively low reducing sugar ratio, low sweetness, good solubility, and increased moisture absorption, so that the water retention will be better after compounding with gel oil.

[0012] Preferably, the viscosity increasing agent comprises the following components, calculated by weight: 6-12 parts of cassava starch and 2-4 parts of carrageenan.

[0013] Preferably, the seasoning includes the following components by mass: 4-8 parts of dark soy sauce, 4-8 parts of oyster sauce, 4-8 parts of white sugar, 3-6 parts of salt, 2-5 parts of chicken essence, 2-4 parts of MSG, 0.6-1.2 parts of pepper and 0.2-0.4 parts of five-spice powder.

[0014] Preferably, the flavoring agent includes the following components in parts by mass: 3-5 parts of sesame oil and 2-4 parts of cooking wine.

[0015] The seasoning, flavor enhancer, viscosity enhancer and main ingredients of the filling cooperate with each other to make the filling taste better.

[0016] In a second aspect, the present invention further provides a method for preparing a low-fat steamed bun filling with high water holding capacity, comprising the following steps: (1) Grind the beef and pork fat into minced meat; wash the celery, green onion and ginger and dice them separately; soak the soy protein meat in boiling water, then squeeze out the water and set aside; (2) Add baking soda to the ground beef and mix until ready for use; (3) adding celery, green onion, ginger, soy protein vegetarian meat, agar jelly, seasoning, pork fat and fat substitute to the ground beef obtained in step (2), and stirring at 150-180 r / min for 90-120 s; (4) Add 10-20 parts of water and stir at 150-180 rpm for 100-150 seconds; (5) After adding the remaining water and viscosity enhancer, stir at 100-140 r / min for 100-150 s; (6) Finally, add the flavoring agent and stir at 100-140 r / min for 60-120 s to obtain the bun filling.

[0017] The present invention prepares the filling by pre-treating some of the raw materials. The main raw materials are first mixed with a fat substitute to improve the dispersibility of the fat substitute. Water is then added for pre-mixing, dissolving the maltodextrin in the fat substitute and enhancing its viscosity and filling properties. This improves the cohesion of the fat substitute with the other raw materials. Water and a viscosity enhancer are then added to improve the cohesion and prevent the filling from becoming loose. Finally, a flavoring agent is added to enhance the flavor and mouthfeel of the filling.

[0018] Preferably, in step (1), the particle size of the granules is 6-8 mm; and the soaking time is 20-30 min.

[0019] Preferably, the preparation method of the fat substitute comprises: adding monoglyceride to peanut oil, stirring at 80-100° C. and 600-800 r / min until the oil is completely melted and the oil is clear, and refrigerating at 4° C. to obtain monoglyceride gel oil; and mixing the monoglyceride gel oil with maltodextrin to obtain the fat substitute.

[0020] Preferably, the preparation method of the agar jelly comprises: mixing agar powder and water in a mass ratio of 1:10-12, and refrigerating at 4° C. to obtain the agar jelly.

[0021] Compared with the prior art, the present invention has the following beneficial effects: monoglyceride gel oil is compounded with maltodextrin as a fat substitute to replace the pig fat in the filling, thereby reducing the content of saturated fatty acids and cholesterol in the filling without affecting the overall flavor, reducing the cooking loss rate of the filling, making the filling more juicy and delicate, and the filling has a richer aroma and a delicate and soft taste. DETAILED DESCRIPTION

[0022] The technical solutions of the present invention are described below with specific embodiments, but the protection scope of the present invention is not limited thereto.

[0023] Example 1 Calculated by mass, the raw materials for the low-fat bun filling include the following components: 100 parts of beef, 55 parts of pork fat, 30 parts of fat substitute (monoglyceride gel oil and maltodextrin are compounded in a mass ratio of 1:1), 40 parts of soy protein meat, 55 parts of celery, 30 parts of green onions, 2 parts of ginger, 35 parts of agar jelly, 0.1 part of baking soda, 20 parts of drinking water, 8 parts of thickener, 19.8 parts of seasoning and 5 parts of flavor enhancer.

[0024] The viscosity enhancer comprises the following components: 6 parts of tapioca starch and 2 parts of carrageenan.

[0025] The seasoning comprises the following components: 4 parts of dark soy sauce, 4 parts of oyster sauce, 4 parts of white sugar, 3 parts of salt, 2 parts of chicken essence, 2 parts of monosodium glutamate, 0.6 parts of pepper and 0.2 parts of five-spice powder.

[0026] The flavor enhancer comprises the following components: 2 parts of cooking wine and 3 parts of sesame oil.

[0027] The preparation of the low-fat steamed bun filling comprises the following steps: (1) 4% by mass of monoglyceride was added to peanut oil, and the mixture was stirred at 90°C and 700 rpm until the mixture was completely melted and the oil was clear. The mixture was then refrigerated at 4°C to obtain a monoglyceride gel oil. The monoglyceride gel oil was then mixed with maltodextrin (DE value of 4-6) to obtain a fat substitute.

[0028] (2) Mix agar powder and purified water in a mass ratio of 1:10 and refrigerate at 4°C to prepare agar jelly.

[0029] (3) Grind the beef and pork fat into minced meat respectively to obtain beef mince and pork fat mince; wash the celery, green onion and ginger and cut them into 6 mm particles respectively; soak the soy protein vegetarian meat in boiling water for 20 minutes, then squeeze out the water and set aside.

[0030] (4) Add baking soda to the ground beef and mix until ready for use; (5) adding celery, green onion, ginger, soy protein meat, agar jelly, seasoning, pork fat and fat substitute to the ground beef obtained in step (4), and stirring at 160 r / min for 90 s; (6) After adding 10 parts of water, stir at 170 rpm for 110 seconds; (7) After adding the remaining 10 parts of water and viscosity enhancer, stir at 130 r / min for 100 s; (8) Finally, add the flavoring agent and stir at 100 r / min for 75 s to obtain the bun filling.

[0031] Example 2 Calculated by mass, the raw materials for the low-fat bun filling include the following components: 150 parts of beef, 80 parts of pork fat, 40 parts of fat substitute (monoglyceride gel oil and maltodextrin are compounded in a mass ratio of 1:1), 60 parts of soy protein meat, 80 parts of celery, 45 parts of green onions, 3 parts of ginger, 50 parts of agar jelly, 0.15 parts of baking soda, 30 parts of drinking water, 12 parts of thickener, 30.2 parts of seasoning and 7 parts of flavor enhancer.

[0032] The viscosity increasing agent comprises the following components: 9 parts of tapioca starch and 3 parts of carrageenan.

[0033] The seasoning comprises the following components: 6 parts of dark soy sauce, 6 parts of oyster sauce, 6 parts of white sugar, 4 parts of salt, 4 parts of chicken stock, 3 parts of monosodium glutamate, 0.9 parts of pepper and 0.3 parts of five-spice powder.

[0034] The flavor enhancer comprises the following components: 3 parts of cooking wine and 4 parts of sesame oil.

[0035] The preparation of the low-fat steamed bun filling comprises the following steps: (1) 4% by mass of monoglyceride was added to peanut oil, and the mixture was stirred at 90°C and 700 rpm until the mixture was completely melted and the oil was clear. The mixture was then refrigerated at 4°C to obtain a monoglyceride gel oil. The monoglyceride gel oil was then mixed with maltodextrin (DE value of 4-6) to obtain a fat substitute.

[0036] (2) Mix agar powder and purified water in a mass ratio of 1:10 and refrigerate at 4°C to prepare agar jelly.

[0037] (3) Grind the beef and pork fat into minced meat respectively to obtain beef mince and pork fat mince; wash the celery, green onion and ginger and cut them into 6 mm particles respectively; soak the soy protein vegetarian meat in boiling water for 20 minutes, then squeeze out the water and set aside.

[0038] (4) Add baking soda to the ground beef and mix until ready for use; (5) adding celery, green onion, ginger, soy protein meat, agar jelly, seasoning, pork fat and fat substitute to the ground beef obtained in step (4), and stirring at 160 r / min for 120 s; (6) After adding 15 parts of water, stir at 170 rpm for 130 seconds; (7) After adding the remaining 15 parts of water and viscosity enhancer, stir at 130 r / min for 125 s; (8) Finally, add the flavoring agent and stir at 120 r / min for 80 s to obtain the bun filling.

[0039] Example 3 Calculated by mass, the raw materials for the low-fat bun filling include the following components: 200 parts of beef, 100 parts of pork fat, 50 parts of fat substitute (monoglyceride gel oil and maltodextrin compounded in a mass ratio of 1:1), 80 parts of soy protein meat, 110 parts of celery, 60 parts of green onions, 4 parts of ginger, 70 parts of agar jelly, 0.2 parts of baking soda, 40 parts of drinking water, 16 parts of thickener, 40.6 parts of seasoning and 9 parts of flavor enhancer.

[0040] The viscosity enhancer comprises the following components: 12 parts of tapioca starch and 4 parts of carrageenan.

[0041] The seasoning comprises the following components: 8 parts of dark soy sauce, 8 parts of oyster sauce, 8 parts of white sugar, 6 parts of salt, 5 parts of chicken stock, 4 parts of monosodium glutamate, 1.2 parts of pepper and 0.4 parts of five-spice powder.

[0042] The flavor enhancer comprises the following components: 4 parts of cooking wine and 5 parts of sesame oil.

[0043] The preparation of the low-fat steamed bun filling comprises the following steps: (1) 4% by mass of monoglyceride was added to peanut oil, and the mixture was stirred at 90°C and 700 rpm until the mixture was completely melted and the oil was clear. The mixture was then refrigerated at 4°C to obtain a monoglyceride gel oil. The monoglyceride gel oil was then mixed with maltodextrin (DE value of 4-6) to obtain a fat substitute.

[0044] (2) Mix agar powder and purified water in a mass ratio of 1:10 and refrigerate at 4°C to prepare agar jelly.

[0045] (3) Grind the beef and pork fat into minced meat respectively to obtain beef mince and pork fat mince; wash the celery, green onion and ginger and cut them into 6 mm particles respectively; soak the soy protein vegetarian meat in boiling water for 20 minutes, then squeeze out the water and set aside.

[0046] (4) Add baking soda to the ground beef and mix until ready for use; (5) adding celery, green onion, ginger, soy protein meat, agar jelly, seasoning, pork fat and fat substitute to the ground beef obtained in step (4), and stirring at 180 r / min for 110 s; (6) After adding 20 parts of water, stir at 170 r / min for 150 s; (7) After adding the remaining 20 parts of water and viscosity enhancer, stir at 140 r / min for 130 s; (8) Finally, add the flavoring agent and stir at 120 r / min for 100 s to obtain the bun filling.

[0047] Comparative Example 1 The difference from Example 2 is that 40 parts of fat substitute are replaced by 40 parts of monoglyceride gel oil.

[0048] The raw materials for the low-fat bun filling include the following components by mass: 150 parts of beef, 80 parts of pork fat, 40 parts of monoglyceride gel oil, 60 parts of soy protein meat, 80 parts of celery, 45 parts of green onions, 3 parts of ginger, 50 parts of agar jelly, 0.15 parts of baking soda, 30 parts of drinking water, 12 parts of viscosity enhancer, 30.2 parts of seasoning and 7 parts of flavor enhancer.

[0049] The preparation of the low-fat steamed bun filling comprises the following steps: (1) 4% monoglyceride by mass was added to peanut oil, and the mixture was stirred at 90°C and 700 rpm until the mixture was completely melted and the oil was clear. The mixture was then refrigerated at 4°C to obtain a monoglyceride gel oil.

[0050] (2) Mix agar powder and purified water in a mass ratio of 1:10 and refrigerate at 4°C to prepare agar jelly.

[0051] (3) Grind the beef and pork fat into minced meat respectively to obtain beef mince and pork fat mince; wash the celery, green onion and ginger and cut them into 6 mm particles respectively; soak the soy protein vegetarian meat in boiling water for 20 minutes, then squeeze out the water and set aside.

[0052] (4) Add baking soda to the ground beef and mix until ready for use; (5) adding celery, green onion, ginger, soy protein meat, agar jelly, seasoning, pork fat and monoglyceride gel oil to the ground beef obtained in step (4), and stirring at 160 r / min for 120 s; (6) After adding 15 parts of water, stir at 170 rpm for 130 seconds; (7) After adding the remaining 15 parts of water and viscosity enhancer, stir at 130 r / min for 125 s; (8) Finally, add the flavoring agent and stir at 120 r / min for 80 s to obtain the bun filling.

[0053] Comparative Example 2 The difference from Example 2 is that 40 parts of fat substitute are replaced by 40 parts of maltodextrin.

[0054] The raw materials for the low-fat bun filling include the following components by mass: 150 parts of beef, 80 parts of pork fat, 40 parts of maltodextrin (DE value is 4-6), 60 parts of soy protein meat, 80 parts of celery, 45 parts of green onions, 3 parts of ginger, 50 parts of agar jelly, 0.15 parts of baking soda, 30 parts of drinking water, 12 parts of viscosity enhancer, 30.2 parts of seasoning and 7 parts of flavor enhancer.

[0055] The preparation of the low-fat steamed bun filling comprises the following steps: (1) Mix agar powder and purified water in a mass ratio of 1:10 and refrigerate at 4°C to prepare agar jelly.

[0056] (2) Grind the beef and pork fat into minced meat respectively to obtain beef mince and pork fat mince; wash the celery, green onion and ginger and cut them into 6 mm particles respectively; soak the soy protein meat in boiling water for 20 minutes, then squeeze out the water and set aside.

[0057] (3) Add baking soda to the ground beef and mix; (4) adding celery, green onion, ginger, soy protein vegetarian meat, agar jelly, seasoning, pork fat and maltodextrin to the ground beef obtained in step (3), and stirring at 160 r / min for 120 s; (5) After adding 15 parts of water, stir at 170 r / min for 130 s; (6) After adding the remaining 15 parts of water and viscosity enhancer, stir at 130 r / min for 125 s; (7) Finally, add the flavoring agent and stir at 120 r / min for 80 s to obtain the bun filling.

[0058] Comparative Example 3 The difference from Example 2 is that 40 parts of fat substitute are replaced by 40 parts of pig fat.

[0059] The raw materials for the low-fat bun filling include the following components by mass: 150 parts of beef, 120 parts of pork fat, 60 parts of soy protein meat, 80 parts of celery, 45 parts of green onions, 3 parts of ginger, 50 parts of agar jelly, 0.15 parts of baking soda, 30 parts of drinking water, 12 parts of viscosity enhancer, 30.2 parts of seasoning and 7 parts of flavor enhancer.

[0060] The preparation of the low-fat steamed bun filling comprises the following steps: (1) Mix agar powder and purified water in a mass ratio of 1:10 and refrigerate at 4°C to prepare agar jelly.

[0061] (2) Grind the beef and pork fat into minced meat respectively to obtain beef mince and pork fat mince; wash the celery, green onion and ginger and cut them into 6 mm particles respectively; soak the soy protein meat in boiling water for 20 minutes, then squeeze out the water and set aside.

[0062] (3) Add baking soda to the ground beef and mix; (4) adding celery, green onion, ginger, soy protein vegetarian meat, agar jelly, seasoning, and pork fat to the ground beef obtained in step (3), and stirring at 160 r / min for 120 s; (5) After adding 15 parts of water, stir at 170 r / min for 130 s; (6) After adding the remaining 15 parts of water and viscosity enhancer, stir at 130 r / min for 125 s; (7) Finally, add the flavoring agent and stir at 120 r / min for 80 s to obtain the bun filling.

[0063] Comparative Example 4 The difference from Example 2 is that the peanut oil in the monoglyceride gel oil is replaced by corn oil.

[0064] Calculated by mass, the raw materials for the low-fat bun filling include the following components: 150 parts of beef, 80 parts of pork fat, 40 parts of fat substitute (monoglyceride gel oil and maltodextrin are compounded in a mass ratio of 1:1), 60 parts of soy protein meat, 80 parts of celery, 45 parts of green onions, 3 parts of ginger, 50 parts of agar jelly, 0.15 parts of baking soda, 30 parts of drinking water, 12 parts of thickener, 30.2 parts of seasoning and 7 parts of flavor enhancer.

[0065] The preparation of the low-fat steamed bun filling comprises the following steps: (1) 4% monoglyceride by mass was added to corn oil, stirred at 90°C and 700 rpm until completely melted and the oil was clear, and then refrigerated in a refrigerator at 4°C to obtain monoglyceride gel oil; the monoglyceride gel oil was mixed with maltodextrin (DE value of 4-6) to obtain a fat substitute.

[0066] (2) Mix agar powder and purified water in a mass ratio of 1:10 and refrigerate at 4°C to prepare agar jelly.

[0067] (3) Grind the beef and pork fat into minced meat respectively to obtain beef mince and pork fat mince; wash the celery, green onion and ginger and cut them into 6 mm particles respectively; soak the soy protein vegetarian meat in boiling water for 20 minutes, then squeeze out the water and set aside.

[0068] (4) Add baking soda to the ground beef and mix until ready for use; (5) adding celery, green onion, ginger, soy protein meat, agar jelly, seasoning, pork fat and fat substitute to the ground beef obtained in step (4), and stirring at 160 r / min for 120 s; (6) After adding 15 parts of water, stir at 170 rpm for 130 seconds; (7) After adding the remaining 15 parts of water and viscosity enhancer, stir at 130 r / min for 125 s; (8) Finally, add the flavoring agent and stir at 120 r / min for 80 s to obtain the bun filling.

[0069] Comparative Example 5 The difference from Example 2 is that the DE value of maltodextrin is 14-16.

[0070] Calculated by mass, the raw materials for the low-fat bun filling include the following components: 150 parts of beef, 80 parts of pork fat, 40 parts of fat substitute (monoglyceride gel oil and maltodextrin are compounded in a mass ratio of 1:1), 60 parts of soy protein meat, 80 parts of celery, 45 parts of green onions, 3 parts of ginger, 50 parts of agar jelly, 0.15 parts of baking soda, 30 parts of drinking water, 12 parts of thickener, 30.2 parts of seasoning and 7 parts of flavor enhancer.

[0071] The preparation of the low-fat steamed bun filling comprises the following steps: (1) 4% by mass of monoglyceride was added to peanut oil, and the mixture was stirred at 90°C and 700 rpm until the mixture was completely melted and the oil was clear. The mixture was then refrigerated in a refrigerator at 4°C to obtain a monoglyceride gel oil. The monoglyceride gel oil was then mixed with maltodextrin (DE value of 14-16) to obtain a fat substitute.

[0072] (2) Mix agar powder and purified water in a mass ratio of 1:10 and refrigerate at 4°C to prepare agar jelly.

[0073] (3) Grind the beef and pork fat into minced meat respectively to obtain beef mince and pork fat mince; wash the celery, green onion and ginger and cut them into 6 mm particles respectively; soak the soy protein vegetarian meat in boiling water for 20 minutes, then squeeze out the water and set aside.

[0074] (4) Add baking soda to the ground beef and mix until ready for use; (5) adding celery, green onion, ginger, soy protein meat, agar jelly, seasoning, pork fat and fat substitute to the ground beef obtained in step (4), and stirring at 160 r / min for 120 s; (6) After adding 15 parts of water, stir at 170 rpm for 130 seconds; (7) After adding the remaining 15 parts of water and viscosity enhancer, stir at 130 r / min for 125 s; (8) Finally, add the flavoring agent and stir at 120 r / min for 80 s to obtain the bun filling.

[0075] Comparative Example 6 The difference from Example 2 is that in the fat substitute, monoglyceride gel oil and maltodextrin are compounded in a mass ratio of 2:1.

[0076] Calculated by mass, the raw materials for the low-fat bun filling include the following components: 150 parts of beef, 80 parts of pork fat, 40 parts of fat substitute (monoglyceride gel oil and maltodextrin compounded in a mass ratio of 2:1), 60 parts of soy protein meat, 80 parts of celery, 45 parts of green onions, 3 parts of ginger, 50 parts of agar jelly, 0.15 parts of baking soda, 30 parts of drinking water, 12 parts of thickener, 30.2 parts of seasoning and 7 parts of flavor enhancer.

[0077] The preparation of the low-fat steamed bun filling comprises the following steps: (1) 4% by mass of monoglyceride was added to peanut oil, and the mixture was stirred at 90°C and 700 rpm until the mixture was completely melted and the oil was clear. The mixture was then refrigerated at 4°C to obtain a monoglyceride gel oil. The monoglyceride gel oil was then mixed with maltodextrin (DE value of 4-6) to obtain a fat substitute.

[0078] (2) Mix agar powder and purified water in a mass ratio of 1:10 and refrigerate at 4°C to prepare agar jelly.

[0079] (3) Grind the beef and pork fat into minced meat respectively to obtain beef mince and pork fat mince; wash the celery, green onion and ginger and cut them into 6 mm particles respectively; soak the soy protein vegetarian meat in boiling water for 20 minutes, then squeeze out the water and set aside.

[0080] (4) Add baking soda to the ground beef and mix until ready for use; (5) adding celery, green onion, ginger, soy protein meat, agar jelly, seasoning, pork fat and fat substitute to the ground beef obtained in step (4), and stirring at 160 r / min for 120 s; (6) After adding 15 parts of water, stir at 170 rpm for 130 seconds; (7) After adding the remaining 15 parts of water and viscosity enhancer, stir at 130 r / min for 125 s; (8) Finally, add the flavoring agent and stir at 120 r / min for 80 s to obtain the bun filling.

[0081] Comparative Example 7 The difference from Example 2 is that the amount of fat substitute added is too much, 60 parts.

[0082] Calculated by mass, the raw materials for the low-fat bun filling include the following components: 150 parts of beef, 60 parts of pork fat, 60 parts of fat substitute (monoglyceride gel oil and maltodextrin compounded in a mass ratio of 1:1), 60 parts of soy protein meat, 80 parts of celery, 45 parts of green onions, 3 parts of ginger, 50 parts of agar jelly, 0.15 parts of baking soda, 30 parts of drinking water, 12 parts of thickener, 30.2 parts of seasoning and 7 parts of flavor enhancer.

[0083] The preparation of the low-fat steamed bun filling comprises the following steps: (1) 4% by mass of monoglyceride was added to peanut oil, and the mixture was stirred at 90°C and 700 rpm until the mixture was completely melted and the oil was clear. The mixture was then refrigerated at 4°C to obtain a monoglyceride gel oil. The monoglyceride gel oil was then mixed with maltodextrin (DE value of 4-6) to obtain a fat substitute.

[0084] (2) Mix agar powder and purified water in a mass ratio of 1:10 and refrigerate at 4°C to prepare agar jelly.

[0085] (3) Grind the beef and pork fat into minced meat respectively to obtain beef mince and pork fat mince; wash the celery, green onion and ginger and cut them into 6 mm particles respectively; soak the soy protein vegetarian meat in boiling water for 20 minutes, then squeeze out the water and set aside.

[0086] (4) Add baking soda to the ground beef and mix until ready for use; (5) adding celery, green onion, ginger, soy protein meat, agar jelly, seasoning, pork fat and fat substitute to the ground beef obtained in step (4), and stirring at 160 r / min for 120 s; (6) After adding 15 parts of water, stir at 170 rpm for 130 seconds; (7) After adding the remaining 15 parts of water and viscosity enhancer, stir at 130 r / min for 125 s; (8) Finally, add the flavoring agent and stir at 120 r / min for 80 s to obtain the bun filling.

[0087] Comparative Example 8 The difference from Example 2 is that during the preparation of the low-fat steamed bun filling, the fat substitute is not mixed and stirred in steps after being added.

[0088] Calculated by mass, the raw materials for the low-fat bun filling include the following components: 150 parts of beef, 80 parts of pork fat, 40 parts of fat substitute (monoglyceride gel oil and maltodextrin are compounded in a mass ratio of 1:1), 60 parts of soy protein meat, 80 parts of celery, 45 parts of green onions, 3 parts of ginger, 50 parts of agar jelly, 0.15 parts of baking soda, 30 parts of drinking water, 12 parts of thickener, 30.2 parts of seasoning and 7 parts of flavor enhancer.

[0089] The preparation of the low-fat steamed bun filling comprises the following steps: (1) 4% by mass of monoglyceride was added to peanut oil, and the mixture was stirred at 90°C and 700 rpm until the mixture was completely melted and the oil was clear. The mixture was then refrigerated at 4°C to obtain a monoglyceride gel oil. The monoglyceride gel oil was then mixed with maltodextrin (DE value of 4-6) to obtain a fat substitute.

[0090] (2) Mix agar powder and purified water in a mass ratio of 1:10 and refrigerate at 4°C to prepare agar jelly.

[0091] (3) Grind the beef and pork fat into minced meat respectively to obtain beef mince and pork fat mince; wash the celery, green onion and ginger and cut them into 6 mm particles respectively; soak the soy protein vegetarian meat in boiling water for 20 minutes, then squeeze out the water and set aside.

[0092] (4) Add baking soda to the ground beef and mix until ready for use; (5) adding celery, green onion, ginger, soy protein meat, agar jelly, seasoning, and pork fat to the ground beef obtained in step (4), and stirring at 160 r / min for 120 s; (6) After adding fat substitute, viscosity enhancer, flavor enhancer and water, stirring at 170 r / min for 250 s to obtain steamed bun filling.

[0093] Steaming process of buns: bun specifications 50±5g, including 30±3g of bun wrappers and 20±2g of fillings; proofing humidity 75%, proofing time 30min, proofing temperature 37℃; steaming time 16min.

[0094] Determination of basic nutritional components of fillings: The determination of protein content refers to the Kjeldahl method in GB 5009.5-2016 "National Food Safety Standard Determination of Protein in Foods"; the determination of fat content refers to the Soxhlet extraction method in GB5009.6-2016 "National Food Safety Standard Determination of Fat in Foods"; the determination of moisture content refers to the direct drying method in GB 5009.3-2016 "Determination of Moisture in Foods".

[0095] Determination of cooking loss rate: record the weight of the raw filling before steaming as g1. After steaming, cool the buns to room temperature and weigh the filling, record it as g2. The cooking loss rate is calculated as follows:

[0096] Sensory evaluation: 10 students majoring in food were selected to evaluate the color, texture, flavor, overall acceptability, and taste of the bun fillings. The evaluation criteria are shown in Table 1.

[0097] Table 1 Evaluation criteria Table 2 Basic nutritional content and cooking loss rate of fillings Protein (g / 100g) Fat (g / 100g) Water content (g / 100g) Cooking loss rate (%) Example 1 24.23±0.40a <![CDATA[17.27±0.25 d ]]> <![CDATA[61.83±0.23 a ]]> <![CDATA[27.21±1.91 c ]]> Example 2 <![CDATA[24.50±0.17 a ]]> <![CDATA[17.33±0.21 d ]]> <![CDATA[61.17±0.75 a ]]> <![CDATA[28.27±1.47 c ]]> Example 3 <![CDATA[24.37±0.35 a ]]> <![CDATA[17.43±0.49 cd ]]> <![CDATA[61.73±0.45 a ]]> <![CDATA[28.03±1.70 c ]]> Comparative Example 1 <![CDATA[24.27±0.15 a ]]> <![CDATA[18.93±0.21 b ]]> <![CDATA[57.73±0.85 c ]]> <![CDATA[31.93±0.68 ab ]]> Comparative Example 2 <![CDATA[24.30±0.36 a ]]> <![CDATA[17.10±0.20 d ]]> <![CDATA[57.10±0.70 c ]]> <![CDATA[31.57±0.97 ab ]]> Comparative Example 3 <![CDATA[24.43±0.42 a ]]> <![CDATA[19.30±0.17 a ]]> <![CDATA[56.76±0.62 bc ]]> <![CDATA[32.93±0.47 a ]]> Comparative Example 4 <![CDATA[24.53±0.15 a ]]> <![CDATA[17.33±0.06 d ]]> <![CDATA[59.70±0.26 b ]]> <![CDATA[29.33±0.55 bc ]]> Comparative Example 5 <![CDATA[24.57±0.12 a ]]> <![CDATA[17.23±0.15 d ]]> <![CDATA[57.67±0.98 c ]]> <![CDATA[32.73±0.73 a ]]> Comparative Example 6 <![CDATA[24.51±0.05 a ]]> <![CDATA[17.95±0.06 c ]]> <![CDATA[58.33±0.25 c ]]> <![CDATA[31.17±2.12 a ]]> Comparative Example 7 <![CDATA[24.74±0.47 a ]]> <![CDATA[18.43±0.12 b ]]> <![CDATA[61.56±0.56 a ]]> <![CDATA[28.60±1.45 c ]]> Comparative Example 8 <![CDATA[24.57±0.21 a ]]> <![CDATA[17.23±0.06 d ]]> <![CDATA[58.30±0.40 c ]]> <![CDATA[31.97±0.42 ab ]]> Note: Different letters (a, b, c) in the same column indicate significant differences (P<0.05).

[0098] As shown in Table 2, compared with Comparative Example 3, where no fat substitute was added, the protein content of the fillings (Examples 1-3) after partial fat replacement with monoglyceride gel oil and maltodextrin did not change significantly (P>0.05), and the fat content was significantly reduced (P<0.05). Compared with Comparative Examples 1-6 and Comparative Example 8, the moisture content of Examples 1-3 was significantly increased, and the cooking loss rate was significantly reduced (P<0.05), indicating that the fillings with monoglyceride gel oil and maltodextrin (DE value 4-6) in a mass ratio of 1:1 to replace partial fat reduced moisture loss, becoming more juicy, delicate, and healthier, and that the step-by-step stirring effect during the filling preparation process was better.

[0099] Table 3 Sensory evaluation results of fillings Note: Different letters (a, b, c) in the same column indicate significant differences (P<0.05).

[0100] As shown in Table 3, the color, texture and overall acceptability scores of Examples 1-3 were significantly higher than those of Comparative Examples 1-6 and Comparative Example 8 (P<0.05), while the flavor and taste scores were not significantly different from those of Comparative Example 3 in which no fat substitute was added (P>0.05). However, the flavor and taste of Comparative Example 4 in which the peanut oil in the monoglyceride gel oil was replaced with corn oil were significantly reduced (P<0.05). The total scores of Examples 1-3 were significantly higher than those of Comparative Examples 1-8 (P<0.05), indicating that the monoglyceride gel oil prepared from peanut oil and maltodextrin (DE value 4-6) were compounded in a mass ratio of 1:1 to replace part of the fat and stirred in steps, which had no effect on the flavor and taste of the filling, but had a firmer texture, higher overall acceptability, and was more popular with sensory personnel. In Comparative Example 7, although adding excessive fat substitutes can increase the moisture content and reduce the cooking loss rate, it will have a greater impact on the color and texture of the filling, and the final sensory score will be significantly reduced.

[0101] The above are only preferred embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made using the description of the present invention, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A low-fat steamed bun filling with high water holding capacity, characterized in that: The raw materials include the following components by weight: 100-200 parts of beef, 55-100 parts of pork fat, 30-50 parts of fat substitute, 40-80 parts of soy protein vegetarian meat, 55-110 parts of celery, 30-60 parts of green onions, 2-4 parts of ginger, 35-70 parts of agar jelly, 0.1-0.2 parts of baking soda, 20-40 parts of drinking water, 8-16 parts of viscosity enhancer, 19.8-40.6 parts of flavoring agent and 5-9 parts of flavor enhancer; the fat substitute includes monoglyceride gel oil and maltodextrin.

2. The low-fat steamed bun filling with high water holding capacity according to claim 1, characterized in that: The fat substitute is a mixture of monoglyceride gel oil and maltodextrin in a mass ratio of 1:

1.

3. The low-fat steamed bun filling with high water holding capacity according to claim 1, characterized in that: The raw materials of the monoglyceride gel oil include monoglyceride and peanut oil, and the mass of the monoglyceride is 3-6% of the mass of the peanut oil.

4. The low-fat steamed bun filling with high water holding capacity according to claim 1, characterized in that: The DE value of the maltodextrin is 4-6.

5. The low-fat steamed bun filling with high water holding capacity according to any one of claims 1 to 4, characterized in that: The thickener comprises the following components by weight: 6-12 parts of cassava starch and 2-4 parts of carrageenan.

6. The low-fat steamed bun filling with high water holding capacity according to any one of claims 1 to 4, characterized in that: Calculated by weight, the seasoning includes the following components: 4-8 parts of dark soy sauce, 4-8 parts of oyster sauce, 4-8 parts of white sugar, 3-6 parts of salt, 2-5 parts of chicken essence, 2-4 parts of monosodium glutamate, 0.6-1.2 parts of pepper powder and 0.2-0.4 parts of five-spice powder.

7. The low-fat steamed bun filling with high water holding capacity according to any one of claims 1 to 4, characterized in that: Calculated by weight, the flavor enhancer includes the following components: 3-5 parts of sesame oil and 2-4 parts of cooking wine.

8. A method for preparing a low-fat steamed bun filling with high water holding capacity as claimed in any one of claims 1 to 7, characterized in that: The steps include: (1) Grind the beef and pork fat into minced meat; wash the celery, green onion and ginger and cut them into small pieces; soak the soy protein vegetarian meat in boiling water, squeeze out the water and set aside; (2) Add baking soda to the minced beef and mix well; (3) adding celery, green onion, ginger, soy protein vegetarian meat, agar jelly, seasoning, pork fat and fat substitute to the minced beef obtained in step (2) and stirring for 90-120 seconds; (4) Add 10-20 parts of water and stir for 100-150 seconds; (5) Add the remaining water and viscosity enhancer and stir for 100-150 seconds; (6) Finally, add the flavor enhancer and stir for 60-120 seconds to obtain the filling for steamed buns.

9. The preparation method according to claim 8, characterized in that: The preparation method of the fat substitute comprises: adding monoglyceride to peanut oil, stirring until it is completely melted and the oil body is clear, and obtaining gel oil after refrigeration; and mixing the gel oil with maltodextrin to obtain the fat substitute.

10. The preparation method according to claim 8 or 9, characterized in that: The preparation method of the agar jelly comprises: mixing agar powder and water in a mass ratio of 1:10-12, and refrigerating to obtain the agar jelly.

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