A kind of room temperature drawing food filling and preparation method thereof

Abstract

The invention discloses a room temperature wire drawing food filling and a preparation method thereof, and relates to the technical field of food fillings. The raw materials of the room temperature wire drawing food filling of the invention include liquid raw materials, powder raw materials and water; the powder raw materials include starch, glutinous rice flour, compound colloid, sugar substances and mono- and di-glycerol fatty acid esters; the components of the compound colloid include sodium polyacrylate, carrageenan, egg white powder, microcrystalline cellulose and xanthan gum. The room temperature wire drawing food filling of the invention can maintain excellent wire drawing effect at room temperature to low temperature, and has excellent baking resistance and anti-aging performance, solving the problem that the existing wire drawing filling is difficult to maintain wire drawing performance at room temperature and is prone to aging and hardening after long-term storage.

Description

Technical Field

[0001] The invention relates to the technical field of food fillings, and in particular to a room temperature wire drawing food filling and a preparation method thereof. Background Art

[0002] Wiredrawn food is loved by more and more people because of its wiredrawn effect and soft and sticky taste. At present, wiredrawn food obtains the wiredrawn effect mainly through the following two methods: method 1: adding cheese or cottage cheese to provide the wiredrawn effect; method 2: using starch or modified starch as the main base to provide the wiredrawn effect.

[0003] Regarding the scheme of providing a drawing effect by adding cheese or cottage cheese, cheese is currently recognized as a raw material with drawing properties. There are long-chain protein molecules in cheese, which are curled. When heated, fat and protein melt, and the long-chain protein molecules lose their restraints. The curled state is stretched, thus showing a drawing effect, such as the common use of mozzarella cheese to prepare pizza. However, cheese or cottage cheese needs to be heated and kept at high temperature to show an excellent drawing effect. When the temperature drops, it will return to a clumping state and become hard and tough, and it is difficult to maintain an excellent drawing effect at room temperature.

[0004] For solutions that use starch or modified starch as the main base to provide a drawing effect, common foods include mochi and qingtuan-like glutinous rice foods. Such foods can have a soft and glutinous taste at room temperature and have a certain degree of toughness, but the stretching effect is poor. Moreover, since such foods achieve the drawing effect through starch or modified starch, the high starch content is prone to aging and hardening problems. Starch aging is the process of gelatinized starch molecules transforming from a disordered state to an ordered state. The texture of foods with aged starch will become hard and shrunken, and the taste will deteriorate, resulting in a significant decrease in the drawing effect or even its disappearance. The drawing state is unstable, and it is difficult to present the drawing effect for a long time at room temperature.

[0005] In today's baking industry, due to weather factors and people's increasing demand for cold foods, many foods that require room temperature or even low temperature sauce injection have appeared, requiring the sauce to maintain a relatively stable effect at room temperature or low temperature. Summary of the invention

[0006] In response to the problems raised by the background technology, the purpose of the present invention is to propose a room temperature wire-drawn food filling that can maintain excellent wire-drawing effect at room temperature to low temperature, and at the same time has excellent baking resistance and anti-aging performance, thereby solving the problem that existing wire-drawn fillings are difficult to maintain wire-drawing performance at room temperature and are prone to aging and hardening after being placed for a long time.

[0007] Another object of the present invention is to provide a method for preparing a room temperature wire-drawn food filling, which is used to prepare the above-mentioned room temperature wire-drawn food filling.

[0008] To achieve this object, the present invention adopts the following technical solutions:

[0009] A room temperature wire drawing food filling, wherein the raw materials of the room temperature wire drawing food filling include liquid raw materials, powder raw materials and water;

[0010] The powder raw materials include starch, glutinous rice flour, compound colloid, sugar substances and mono- and di-glycerol fatty acid esters;

[0011] The components of the composite colloid include sodium polyacrylate, carrageenan, egg white powder, microcrystalline cellulose and xanthan gum.

[0012] Furthermore, the components of the composite colloid include, by weight, 0.3-0.8 parts of sodium polyacrylate, 0.2-0.5 parts of carrageenan, 0.1-0.5 parts of egg white powder, 0.1-0.3 parts of microcrystalline cellulose and 0.1-0.3 parts of xanthan gum.

[0013] Furthermore, the powder raw material includes 4-6 parts of starch, 2-4 parts of glutinous rice flour, 0.9-3.4 parts of compound colloid, 22-32 parts of sugar substances and 0.1-1 part of mono- and di-glycerol fatty acid esters in parts by mass.

[0014] Furthermore, in terms of mass percentage, the carbohydrate substances include 1-2 parts of brown sugar, 7-10 parts of white sugar, 7-10 parts of trehalose and 7-10 parts of edible glucose.

[0015] Furthermore, the powdered raw material further comprises, by weight, 0.7 to 1 part of salt, 0.5 to 0.8 part of yeast extract, 1 to 2 parts of glycerol and 0.1 to 0.3 part of pigment.

[0016] Furthermore, the liquid raw material includes 10 to 13 parts of maltose syrup, 2 to 3 parts of oil and 10 to 13 parts of flavoring syrup in parts by mass.

[0017] Furthermore, in terms of weight, the raw materials of the room temperature drawn food filling include 22 to 29 parts of liquid raw materials, 31.2 to 49.5 parts of powdered raw materials and 21.5 to 46.8 parts of water.

[0018] A method for preparing a room temperature wire drawing food filling, used for preparing the room temperature wire drawing food filling, comprises the following steps:

[0019] (1) Stir the liquid raw material and water evenly;

[0020] (2) adding powdered raw materials to the mixed solution in step (1), stirring evenly until a viscous and stringy state is formed, thereby obtaining a pre-filling;

[0021] (3) heating the pre-filling and stirring until the pre-filling is completely gelatinized to obtain a room temperature wire drawing food filling.

[0022] The above technical solution has the following beneficial effects: This technical solution uses colloidal raw materials with different characteristics to form a special compound colloidal system. The filling products based on this system can maintain excellent wire drawing effects at room temperature to low temperature, and have excellent baking resistance and anti-aging properties. They can also maintain excellent wire drawing effects under temperature fluctuations, and can be maintained for 6 months, and will not age and harden during the shelf life. The wire drawing fillings in the prior art are difficult to draw at room temperature, and are prone to hardening and aging after high temperature baking. The room temperature wire drawing food filling of the present technical scheme can overcome the shortcomings of mozzarella cheese not being able to be drawn into wires at room temperature and the shortcomings of green rice dumpling and mochi-like foods being easily aged and hardened through the action of the compound colloid, so that the room temperature wire drawing food filling can maintain excellent wire drawing performance for a long time at room temperature to low temperature, and has good baking resistance and anti-aging properties. At the same time, it breaks the combination of traditional fillings and baked products, which will greatly enhance and improve the traditional state structure of filling products, promote the innovation and development of baked products and even other types of products (such as tea drinks), drive the development of the food industry, and bring people innovative and delicious taste. DETAILED DESCRIPTION

[0023] The technical solution of the present invention is further explained below in conjunction with specific implementation methods.

[0024] A room temperature wire drawing food filling, wherein the raw materials of the room temperature wire drawing food filling include liquid raw materials, powder raw materials and water;

[0025] The powder raw materials include starch, glutinous rice flour, compound colloid, sugar substances and mono- and di-glycerol fatty acid esters;

[0026] The components of the composite colloid include sodium polyacrylate, carrageenan, egg white powder, microcrystalline cellulose and xanthan gum.

[0027] It is worth noting that the room temperature wire drawing food filling of the present technical solution is composed of a special compound colloid using colloid raw materials with different characteristics, with the compound colloid as the base, and the raw materials do not contain cheese. It can maintain a stable wire drawing state at room temperature to low temperature, and can also maintain a stable filling state and wire drawing effect under high temperature baking. It can maintain excellent wire drawing performance under both cold and hot processing, and can be stored for a long time, effectively slowing down the aging disadvantage.

[0028] The compound colloid of the present technical solution includes sodium polyacrylate, carrageenan, egg white powder, microcrystalline cellulose, xanthan gum, mono- and di-glycerol fatty acid esters. Sodium polyacrylate is the core raw material. Sodium polyacrylate has a strong filamentous state, but sodium polyacrylate is easily affected by temperature or ions when used alone, resulting in fluctuations in the drawing effect. Carrageenan is elastic and can form a semi-solid gel. It can still remain stable during low-temperature fluctuations such as freezing and thawing, and has a synergistic effect when combined with xanthan gum. Sodium polyacrylate is compounded with carrageenan and xanthan gum to form an effective drawing state at room temperature or even low temperature, and is not easily affected by temperature fluctuations; when baked at high temperature, egg white powder can form a high-strength gel at high temperature, and microcrystalline cellulose can form a protective film on the surface of the product at high temperature to protect the product, so that the product will not melt and penetrate at high temperature. Xanthan gum can improve water retention and smooth taste, and can combine with starch in the formula to inhibit starch aging and extend the shelf life. Emulsifiers, mono- and di-glycerol fatty acid esters, are added to the compound colloid. Mono- and di-glycerol fatty acid esters can interact with straight-chain starch to form starch-lipid coacervates, which can inhibit starch aging by reducing the recrystallization concentration of amylopectin. Emulsifiers can also bind to the surface of amylopectin in the form of hydrogen bonds, interact with each other, and further slow down starch aging.

[0029] This technical solution uses colloidal raw materials with different characteristics to form a special compound colloidal system. The filling products based on this system can maintain excellent wire drawing effects at room temperature to low temperature, and have excellent baking resistance and anti-aging properties. They can also maintain excellent wire drawing effects under temperature fluctuations, and can be maintained for 6 months, and will not age or harden during the shelf life. The wire drawing fillings of the prior art are difficult to draw at room temperature, and are prone to hardening and aging after high temperature baking.

[0030] The room temperature wire drawing food filling of the present technical scheme can overcome the shortcomings of mozzarella cheese not being able to be drawn into wires at room temperature and the shortcomings of green rice dumpling and mochi-like foods being easily aged and hardened through the action of the compound colloid, so that the room temperature wire drawing food filling can maintain excellent wire drawing performance for a long time at room temperature to low temperature, and has good baking resistance and anti-aging properties. At the same time, it breaks the combination of traditional fillings and baked products, which will greatly enhance and improve the traditional state structure of filling products, promote the innovation and development of baked products and even other types of products (such as tea drinks), drive the development of the food industry, and bring people innovative and delicious taste.

[0031] Further description, by weight, the components of the composite colloid include 0.3-0.8 parts of sodium polyacrylate, 0.2-0.5 parts of carrageenan, 0.1-0.5 parts of egg white powder, 0.1-0.3 parts of microcrystalline cellulose and 0.1-0.3 parts of xanthan gum.

[0032] The room temperature wire drawing food filling of the present technical scheme is based on the compound colloid as the core. In the compound colloid system of the present technical scheme, sodium polyacrylate is used as the core colloid, which can provide excellent wire-forming effect. Combined with the stabilizing functions of carrageenan and xanthan gum, the wire drawing effect can be well displayed at room temperature or even low temperature conditions. Under high temperature baking, in addition to the protection provided by carrageenan and xanthan gum, egg white powder has strong gel properties at high temperatures, which can effectively protect the state of the product, and microcrystalline cellulose can form a film structure on the surface of the product to wrap the entire product. In terms of aging, xanthan gum has anti-starch aging properties. At the same time, the compound emulsifier can greatly slow down the aging time and improve the anti-aging ability.

[0033] Specifically, sodium polyacrylate, carrageenan, egg white powder, microcrystalline cellulose, xanthan gum and mono- and di-glycerol fatty acid esters are all colloid raw materials. Food colloids are also called hydrophilic colloids and hydrosols. They can be dissolved or dispersed in water. Under certain conditions, the hydrophilic groups in the molecules of the colloid raw materials, such as carboxyl, hydroxyl, amino and carboxylate, can react with water molecules to form a viscous and slippery solution or gel, which plays a role in thickening, viscosity, adhesion, gel formation, hardness, compactness, and stabilization of emulsions in food processing. When the components of the compound colloid include 0.3-0.8 parts of sodium polyacrylate, 0.2-0.5 parts of carrageenan, 0.1-0.5 parts of egg white powder, 0.1-0.3 parts of microcrystalline cellulose, 0.1-0.3 parts of xanthan gum and 0.1-1 parts of mono- and di-glycerol fatty acid esters, the obtained room temperature wire-drawing food filling has a good wire-drawing effect and can maintain excellent wire-drawing performance under high temperature baking and hot and cold processing.

[0034] Further description, by weight, the powder raw materials include 4 to 6 parts of starch, 2 to 4 parts of glutinous rice flour, 0.9 to 3.4 parts of compound colloid, 22 to 32 parts of sugar substances and 0.1 to 1 part of mono- and di-glycerol fatty acid esters.

[0035] Further description, in terms of mass percentage, the sugar substances include 1-2 parts of brown sugar, 7-10 parts of white sugar, 7-10 parts of trehalose and 7-10 parts of edible glucose.

[0036] It is worth noting that the main function of sugar substances (such as brown sugar, white sugar, trehalose and edible glucose) in the room temperature wire drawing food fillings of this technical solution is to provide the product with sweetness and give the product a rich flavor. At the same time, sugar substances have a certain ability to bind water, which can effectively control the water activity, maintain the moisture retention of the product, and also have a stabilizing effect on the thickening and gelling of the product. Starch and glutinous rice flour will be dispersed in water and gelatinized by heat to form a translucent viscous solution, which can provide a structure for the product and is the basic raw material for forming a sauce system. At the same time, glutinous rice flour is soft and elastic after being gelatinized by heat, providing the product with a soft, glutinous and elastic taste, enriching the taste level of the product.

[0037] Further explanation, the powder raw material also includes 0.7-1 parts of salt, 0.5-0.8 parts of yeast extract, 1-2 parts of glycerol and 0.1-0.3 parts of pigment in parts by mass.

[0038] It is worth pointing out that the yeast extract mainly provides a certain degree of flavor auxiliary function for the room temperature drawn food filling of the present technical solution, making the taste and flavor more attractive; glycerin mainly plays a role in retaining water, giving the product a certain moisturizing function.

[0039] Further description, by weight, the liquid raw material includes 10 to 13 parts of maltose syrup, 2 to 3 parts of oil and 10 to 13 parts of flavoring syrup.

[0040] Preferably, the concentration of maltose syrup used in the present technical solution is 75%.

[0041] Further explanation, by weight, the raw materials of the room temperature drawn food filling include 22 to 29 parts of liquid raw materials, 31.2 to 49.5 parts of powdered raw materials and 21.5 to 46.8 parts of water.

[0042] A method for preparing a room temperature wire drawing food filling, used for preparing the room temperature wire drawing food filling, comprises the following steps:

[0043] (1) Stir the liquid raw material and water evenly;

[0044] (2) adding powdered raw materials to the mixed solution in step (1), stirring evenly until a viscous and stringy state is formed, thereby obtaining a pre-filling;

[0045] (3) heating the pre-filling and stirring until the pre-filling is completely gelatinized to obtain a room temperature wire drawing food filling.

[0046] Specifically, the preparation method of the room temperature wire drawing food filling in the technical scheme is as follows:

[0047] (1) Pour the liquid raw materials (maltose syrup, oil and flavoring syrup) and water into a mixing pot and stir thoroughly;

[0048] (2) adding powdered raw materials to the mixed liquid obtained in step 1, and slowly stirring until the mixture becomes viscous and stringy, thereby obtaining a pre-filling;

[0049] (3) Turn on the heating device to heat the pre-filling while stirring and heating until the pre-filling is completely gelatinized and in a uniform, soft and glutinous state, thereby obtaining a room-temperature wire-drawn food filling. After the room-temperature wire-drawn food filling is filled, it is quickly cooled and packaged for later use.

[0050] Preferably, in step (3), a small amount of essence is added to the room temperature wire drawing food filling to further enhance the aroma of the room temperature wire drawing food filling.

[0051] In the production process, the present technical solution adopts a rapid cooling process after steaming and gelatinization, which can greatly slow down the aging time of starch and improve the anti-aging ability of the room temperature drawing food filling of the present technical solution. In the cooling process, if a slow cooling method is adopted, the starch molecules can have sufficient time to rearrange and are more prone to aging; when a rapid cooling method is adopted, the starch molecules have no time to rearrange and have a dispersed molecular structure, so they are not prone to aging, which can greatly slow down the aging time and improve the anti-aging ability.

[0052] The room-temperature wire-drawn food filling prepared by the preparation method of the present technical solution can be in a stable wire-drawn state without cheese, and a compound colloid system with sodium polyacrylate as the core is used to provide a stable wire-drawn state; the wire-drawn state can be maintained at room temperature or even low temperature, and a compound colloid system constructed with sodium polyacrylate as the core is used, and is matched with highly stable colloids such as carrageenan and xanthan gum, so that the product wire-drawing effect is stable and excellent; at the same time, the prepared room-temperature wire-drawn food filling has the advantages of high-temperature state stability and anti-aging, egg white powder and microcrystalline cellulose are added to the formula to form protection at high temperature, and mono- and di-glycerol fatty acid esters and xanthan gum are added, combined with a rapid cooling process, so that the room-temperature wire-drawn food filling has high anti-aging performance.

[0053] The technical solution of the present invention is further described below in conjunction with specific embodiments and comparative examples.

[0054] Examples 1-5

[0055] In terms of mass fraction, the raw materials of the room temperature wire drawing food fillings of Examples 1-5 respectively include liquid raw materials, powdered raw materials and water;

[0056] Among them, liquid ingredients include maltose syrup, oil and flavoring syrup;

[0057] The powder raw materials include starch, glutinous rice flour, compound colloid, sugar substances, salt, yeast extract, glycerin and pigment and mono- and di-glycerol fatty acid esters; the components of the compound colloid include sodium polyacrylate, carrageenan, egg white powder, microcrystalline cellulose and xanthan gum; the sugar substances include brown sugar, white sugar, trehalose and edible glucose. Specifically, the raw material formulas of the room temperature drawing food fillings of Examples 1-5 are shown in Table 1 below.

[0058] Table 1 Raw material formula of room temperature wire drawing food fillings of Examples 1-5 (unit: mass fraction)

[0059]

[0060] The preparation method of the room temperature wire drawing food filling of embodiment 1-5 comprises the following steps:

[0061] (1) Stir the liquid raw material and water evenly;

[0062] (2) adding powdered raw materials to the mixed solution in step (1), stirring evenly until a viscous and stringy state is formed, thereby obtaining a pre-filling;

[0063] (3) heating the pre-filling and stirring until the pre-filling is completely gelatinized and in a uniform, soft and glutinous state, thereby obtaining a room-temperature wire-drawn food filling; after the room-temperature wire-drawn food filling is filled, it is rapidly cooled and packaged for later use.

[0064] Specifically, the performance effects of the room temperature wire drawing food filling prepared in Example 1 were measured using three methods: texture analyzer tensile testing, Brookflied viscosity testing, and sensory testing.

[0065] Tensile test: The texture analyzer is used for testing. The texture analyzer has the characteristics of powerful functions, high detection accuracy, and stable performance. It is a powerful analytical tool for universities, research institutes, food companies, quality inspection agency laboratories and other departments to study food physical properties. It can be applied to the physical property analysis of meat products, grain and oil foods, pasta, cereals, candies, fruits and vegetables, gels, jams and other foods. It is the most commonly used tensile test analysis in the food field. We use an analyzer with model (SMSTA.XTPlusC), equipped with a 10kg sensor and an anti-extrusion device (A / BE), fill the test cup with an inner diameter of 50mm with 70% of the sample (room temperature wire drawing food filling prepared in Example 1), use a 35mm pressing plate, set the compression distance to 10mm, the measurement speed and return speed are both 1.0mm / s, the trigger force is 5g, and all samples are tested 3 times to take the average value. The test results are shown in Table 2 below.

[0066] Table 2 Tensile test results of room temperature wire drawing food fillings prepared in Example 1

[0067]

[0068] It can be seen from the test results in Table 2 that the cohesiveness of the room temperature wire-drawn food filling prepared in Example 1 at a low temperature of -18°C and after cooling after baking are not significantly different from those at room temperature. It can be seen that the room temperature wire-drawn food filling prepared in this embodiment can maintain excellent wire-drawing effect at room temperature to low temperature, and has excellent baking resistance. After 6 months, it still has a good stretching effect. It can be seen that the room temperature wire-drawn food filling prepared in this embodiment has excellent anti-aging properties, and the wire-drawing effect can be maintained for 6 months.

[0069] Viscosity test: Brookfield viscometer is used for testing. The viscometer adopts the well-known viscosity measurement principle. They measure the viscosity value through the torque formed by the continuous rotation of the rotor immersed in the measured liquid. The torque is proportional to the resistance formed by the viscous drag of the rotor immersed in the sample, and is therefore proportional to the viscosity. This experiment uses Brookfield's DV2T model viscometer, with a rotation speed of 5RPM and a total time of 1min. A data is taken every 10s, and the average value is taken as a reference value. A test cup with an inner diameter of 50mm is filled with 250g of sample. The specific data are shown in Table 3 below.

[0070] Table 3 Viscosity test results

[0071]

[0072] It can be seen from the test results in Table 3 that the viscosity of the samples after low temperature of -18°C and baking is not significantly different from that at room temperature. It can be seen that the room temperature wire-drawn food fillings prepared by the present technical scheme have good viscosity at room temperature to low temperature and after baking, thereby ensuring that the room temperature wire-drawn food fillings maintain excellent wire-drawing effects. At the same time, after 6 months, they still maintain good viscosity. It can be seen that the room temperature wire-drawn food fillings prepared by the present technical scheme have excellent anti-aging properties, and the wire-drawing effect can be maintained for 6 months.

[0073] Sensory testing: Sensory testing is the most commonly used testing method for food. R&D technicians use visual inspection to observe the physical state of the product, such as appearance, state, color, etc., to determine whether there is any difference. If there is no difference, it is recorded as "√". The test results are shown in Table 4 below:

[0074] Table 4 Sensory test results

[0075]

[0076] From the sensory test results in Table 4, it can be seen that the room temperature wire drawing food filling prepared by the present technical solution has good gloss at room temperature, after baking and at -18°C, has no rancid smell or other odor, and is in a mochi-like shape, delicate and uniform.

[0077] It can be seen from the above test results that the room temperature wire drawing food fillings prepared by the present technical solution can be stored at room temperature for 6 months, and can maintain excellent wire drawing effects during the storage period, and will not cause aging and hardening problems after high temperature baking.

[0078] The technical principle of the present invention is described above in conjunction with specific embodiments. These descriptions are only for explaining the principle of the present invention and cannot be interpreted as limiting the scope of protection of the present invention in any way. Based on the explanations herein, those skilled in the art can associate other specific implementations of the present invention without paying creative labor, and these methods will fall within the scope of protection of the present invention.

Claims

1. A room temperature wire drawing food filling, characterized in that: In terms of weight, the raw materials of the room temperature wire drawing food filling include 22 to 29 parts of liquid raw materials, 31.2 to 49.5 parts of powdered raw materials and 21.5 to 46.8 parts of water; In terms of weight, the liquid raw material includes 10 to 13 parts of maltose syrup, 2 to 3 parts of oil and 10 to 13 parts of flavoring syrup; In terms of weight, the powder raw materials include 4-6 parts of starch, 2-4 parts of glutinous rice flour, 0.9-3.4 parts of compound colloid, 22-32 parts of sugar substances and 0.1-1 parts of mono- and di-glycerol fatty acid esters; In terms of weight percentage, the components of the composite colloid include 0.3-0.8 parts of sodium polyacrylate, 0.2-0.5 parts of carrageenan, 0.1-0.5 parts of egg white powder, 0.1-0.3 parts of microcrystalline cellulose and 0.1-0.3 parts of xanthan gum.

2. The room temperature wire drawing food filling according to claim 1, characterized in that: In terms of mass, the sugar substances include 1-2 parts of brown sugar, 7-10 parts of white sugar, 7-10 parts of trehalose and 7-10 parts of edible glucose.

3. The room temperature wire drawing food filling according to claim 1, characterized in that: In terms of mass fraction, the powdered raw material further comprises 0.7 to 1 part of salt, 0.5 to 0.8 part of yeast extract, 1 to 2 parts of glycerol and 0.1 to 0.3 part of pigment.

4. A method for preparing a room temperature wire drawing food filling, characterized in that: The method for preparing the room temperature wire drawing food filling according to any one of claims 1 to 3 comprises the following steps: (1) Stir the liquid raw material and water evenly; (2) Adding powdered raw materials to the mixed solution in step (1), stirring evenly until it becomes viscous and stringy, to obtain a pre-filling; (3) The pre-filling is heated and stirred until the pre-filling is completely gelatinized to obtain a room temperature wire drawing food filling.

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