Seasoning powder, popcorn filler and preparation method thereof, popcorn pizza and preparation method thereof, and popcorn baked food

Abstract

The invention provides seasoning powder which is prepared from the following components in percentage by mass on the basis of the mass of the seasoning powder: 5 to 20 percent of modified starch, 0.3 to 5.5 percent of edible gum and 1 to 5.5 percent of emulsion stabilizer. The invention also provides a popcorn filler containing the seasoning powder, a preparation method of the popcorn filler, a popcorn pizza and a preparation method thereof, and a popcorn baked food. The seasoning powder can influence the popcorn taste of the popcorn filler, after the popcorn filler is placed in baked food to be baked, the popcorn filler has good upright degree, is instantly popcorn after being bitten, and slowly melts in the mouth to flow, so that the popcorn filler can be used for various baked food, especially pizza food, and the popcorn filler has good taste. And brand-new and multi-layer mouth feel and flavor are brought.

Description

Technical Field

[0001] The present application relates to the field of food, and specifically to a seasoning powder, a bursting filler and a preparation method thereof, a bursting pizza and a preparation method thereof, and a bursting baked food. Background Art

[0002] Currently, there are many kinds of baked foods on the market, among which baked pastries are very popular among the public. However, traditional baked pastries (such as pizza) are mainly composed of a crust, fillings (such as fruits, meat, etc.) and sauces (such as tomato sauce, cheese paste, etc.), and the internal structure is basically solid and has a single taste.

[0003] In order to solve the above problems, it is necessary to develop a new filler to enrich the taste of baked foods, meet consumers' demand for dietary diversity, and stimulate and improve consumers' dining experience through the contrast of taste. Summary of the invention

[0004] In order to solve the aforementioned problems, the present application provides a seasoning powder, a bursting filler and a preparation method thereof, a bursting pizza and a preparation method thereof, and a bursting baked food.

[0005] In a first aspect, the present application provides a seasoning powder, which comprises, based on the mass of the seasoning powder, 5%-20% by mass of modified starch, 0.3%-5.5% by mass of edible gum, and 1%-5.5% by mass of an emulsifier stabilizer.

[0006] In a second aspect, the present application provides a popping filler, based on the mass of the popping filler, the popping filler includes 9%-40% by mass of cream, 0.05%-2% of edible powder and 7%-25% of the seasoning powder described in the present application.

[0007] In a third aspect, the present application provides a bursting baked food, wherein the bursting baked food comprises the seasoning powder as described in the present application or the bursting filler as described in the present application.

[0008] In a fourth aspect, the present application provides a method for preparing the explosion filler described in the present application, the method comprising at least the following steps:

[0009] (1) mixing the components of the explosion filler uniformly;

[0010] (2) Stir and heat the product of step (1) and then sieve it.

[0011] In a fifth aspect, the present application provides a method for preparing a pizza, the method comprising at least the following steps:

[0012] (A) placing the exploding filling described in the present application on the surface of the pizza base;

[0013] (B) adding pizza toppings, wherein the pizza toppings completely or partially cover the popping filling;

[0014] (C) baking the product of step (B).

[0015] In a sixth aspect, the present application provides a pizza with exploding fillings, comprising the exploding fillings described in the present application.

[0016] The bursting filler of the present application is a prefabricated filler, which can be industrially produced and stored as a semi-finished product. Through continuous exploration, the present application has obtained a seasoning powder that affects the bursting effect of the bursting filler. Through the formula of the present application, especially the seasoning powder formula, the bursting filler obtained has a moderate viscosity, and can still maintain good uprightness and viscosity after being placed in a baked food and baked at high temperature, that is, after it is added to the baked food and baked, the bursting filler can still maintain its initial shape, with good uprightness, bursting instantly after biting, and then slowly melts and flows in the mouth, the flow degree is uniform, and the entrance is delicate and not greasy. Common bursting products on the market are refrigerated bursting products or room temperature bursting products, which cannot withstand high temperatures. At the same time, the bursting fillers of common bursting products on the market are mostly in a flow-core state, that is, when not tasted, the bursting part has melted into a fluid, and after biting it into the mouth, it is only the overflow of the fluid, and it will not produce a bite of the bursting filler of the present application. The bursting filler of the present application brings a new, multi-layered taste and flavor to a variety of baked foods, especially pizza foods. The exploding filling of the present application stimulates and improves the dining experience of consumers through the contrast of taste, thereby meeting the consumer's demand for dietary diversity. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] The following provides a brief description of the drawings, which are used to illustrate exemplary embodiments disclosed herein and not to limit these embodiments.

[0018] Figure 1 This is the appearance of the pizza prepared in the example of the present application.

[0019] Figure 2 This is an appearance picture of the pizza in a bursting state prepared in an embodiment of the present application.

[0020] Figure 3 This is a shear stress curve of the vanilla flavor seasoning powder aqueous solution of Examples 1 to 10 of the present application. DETAILED DESCRIPTION

[0021] Unless otherwise stated, all numbers used in this specification and claims to represent content, concentration, ratio, weight, percentage, technical effect, etc. should be understood as being modified by the term "about" or "approximately" in any case. Therefore, unless otherwise indicated, the numerical parameters listed in the following specification and the attached claims are approximate values. Unless otherwise stated, the terms used herein have the usual understanding meanings for those skilled in the art. For those skilled in the art, it can vary according to the desired properties and effects sought to be obtained through the present disclosure, and each numerical parameter should be interpreted according to the number of significant digits and conventional rounding methods or in a manner understood by those skilled in the art.

[0022] Although the numerical ranges and parameters setting forth the broad scope of the present application are approximate, the numerical values ​​set forth in the specific embodiments are provided as accurately as possible. However, any numerical value will inherently contain certain errors, which are necessarily caused by the standard deviation found in its corresponding test measurements. Each numerical range given in this specification will include each narrower numerical range that falls within the broader numerical range, just as if these narrower numerical ranges were all clearly written herein.

[0023] When used in this article, the term "bursting" or "bursting state" means that after the bursting filling is added to the baked food and baked, the bursting filling can maintain a certain initial shape and has good uprightness. After biting, the bursting filling is subjected to pressure and its rheological properties change, so that the bursting filling gushes out in the mouth with a smooth, delicate and non-greasy taste. Then, the bursting filling slowly melts and flows in the mouth, and the flow degree is uniform.

[0024] As used in this article, the term "under pressure" or "subject to pressure" refers to the increase in external pressure on the bursting baked food, for example, when a person bites into the bursting baked food, the bursting filling is subjected to biting pressure, including the biting pressure of children, adults and the elderly, etc.

[0025] In a first aspect, the present application provides a seasoning powder, which comprises, based on the mass of the seasoning powder, 5%-20% by mass of modified starch, 0.3%-5.5% by mass of edible gum, and 1%-5.5% by mass of an emulsifier stabilizer.

[0026] When described herein, the seasoning powder comprising components in different proportions by mass percentage refers to the formula before the exploding filling is placed in the baked food and baked, that is, the seasoning powder formula when preparing the exploding filling.

[0027] In some embodiments, based on the mass of the seasoning powder, the seasoning powder includes 5.5%-20% by mass of modified starch, 0.5%-3% by mass of edible gum, and 1%-4% by mass of an emulsifier stabilizer.

[0028] In some embodiments, based on the mass of the seasoning powder, the seasoning powder includes 5.5%-15% by mass of modified starch, 0.5%-2% by mass of edible gum, and 1%-4% by mass of an emulsifier stabilizer.

[0029] In some embodiments, based on the mass of the seasoning powder, the seasoning powder includes 6%-13% by mass of modified starch, 1%-2% by mass of edible gum, and 2%-4% by mass of an emulsifier stabilizer.

[0030] In some embodiments, based on the mass of the seasoning powder, the seasoning powder includes 6%-12% by mass of modified starch, 0.5%-1.5% by mass of edible gum, and 2%-4% by mass of an emulsifier stabilizer.

[0031] In some embodiments, based on the mass of the seasoning powder, the seasoning powder includes 6%-11% by mass of modified starch, 1%-1.7% by mass of edible gum, and 2%-3.5% by mass of an emulsifier stabilizer.

[0032] In some embodiments, based on the mass of the seasoning powder, the seasoning powder includes 7.75%-14.29% by mass of modified starch, 1.14%-1.60% by mass of edible gum, and 2.29%-3.34% by mass of an emulsion stabilizer.

[0033] In some embodiments, based on the mass of the seasoning powder, the seasoning powder includes 7.88%-16.13% by mass of modified starch, 1.29%-1.81% by mass of edible gum, and 2.59%-3.87% by mass of an emulsion stabilizer.

[0034] In some embodiments, based on the mass of the seasoning powder, the seasoning powder includes 8% by mass of modified starch, 1.5% by mass of edible gum and 3% by mass of an emulsifier stabilizer.

[0035] In some embodiments, based on the mass of the seasoning powder, the seasoning powder includes 5% modified starch, 7% modified starch, 8% modified starch, 9% modified starch, 10% modified starch, 13% modified starch, 15% modified starch, 17% modified starch or 20% modified starch in a mass percentage.

[0036] As used herein, the term "modified starch" refers to starch obtained by introducing new functional groups into the starch molecule, thereby changing the natural properties of the starch.

[0037] In some embodiments, the modified starch comprises at least one of acetylated distarch adipate, acetylated distarch phosphate, hydroxypropyl distarch phosphate, distarch phosphate, and carboxymethyl starch. In some embodiments, the modified starch is acetylated distarch adipate. In some embodiments, the modified starch of the present application can be commercially available.

[0038] Natural starch is limited by its inherent properties, such as being difficult to dissolve in cold water, being very easy to age and dehydrate when encountering temperature fluctuations after gelatinization, having poor film-coating properties of the solution, lacking emulsifying power, having poor acid and alkali resistance and mechanical properties, etc., and it is difficult to meet the new needs of the modern food industry. Therefore, the present application introduces modified starch. Modified starch is very important for maintaining the viscosity and freeze-thaw stability of the bursting filler. When the content of modified starch is too high, when the frozen bursting filler is placed in the bursting food for baking, the emulsifying effect of the modified starch will be weakened, mainly reflecting the thickening effect. Under temperature fluctuations, the modified starch is prone to obvious starch aging, resulting in the bursting filler being too thick and dry, and even having a state of surface cracking, and the fluidity and viscosity required for the bursting cannot be achieved. When the content of modified starch is too low, the freeze-thaw stability of the bursting filler deteriorates, and it is easy to precipitate water after being placed in the bursting food for baking, that is, after baking, the consistency of the bursting filler is too low and the fluidity is too good, and it is easy to become a liquid state during the baking process, and the final bursting taste cannot be achieved. The modified starch content of the present application effectively maintains the viscosity and freeze-thaw stability of the bursting filling, which is conducive to presenting the bursting taste after baking.

[0039] In some embodiments, based on the mass of the seasoning powder, the seasoning powder includes 0.3% edible gum, 0.5% edible gum, 0.7% edible gum, 1% edible gum, 1.2% edible gum, 1.5% edible gum, 1.7% edible gum, 2% edible gum, 2.5% edible gum, 3% edible gum, 3.5% edible gum, 4% edible gum, 4.5% edible gum or 5% edible gum in mass percentage.

[0040] In some embodiments, the edible gum includes at least one of carrageenan, xanthan gum, guar gum, agar, gelatin, locust bean gum, gum arabic, gellan gum, pectin or konjac gum.

[0041] In some embodiments, the edible gum includes at least one of xanthan gum, locust bean gum, or guar gum.

[0042] In some embodiments, the edible gum is a combination of xanthan gum, locust bean gum and guar gum, wherein xanthan gum: locust bean gum: guar gum = (3-1.5): (2-1): (2-1) (mass ratio), the mass of the xanthan gum > the mass of the guar gum > the mass of the locust bean gum. In some embodiments, the edible gum is a combination of xanthan gum, locust bean gum and guar gum, wherein xanthan gum: locust bean gum: guar gum = 2: 1: 1 (mass ratio), xanthan gum: locust bean gum: guar gum = 1.5: 1: 1 (mass ratio), xanthan gum: locust bean gum: guar gum = 2.5: 1: 1 (mass ratio) or xanthan gum: locust bean gum: guar gum = 3: 1: 1 (mass ratio). In some embodiments, the edible gum of the present application can be commercially available.

[0043] Edible glue is very important for maintaining the rheological state of the bursting filler. The appropriate type and ratio of edible glue can not only allow the bursting filler to have a stable reheating rheological state, but also give the bursting filler a sticky and suitable bursting taste. At the same time, edible glue can also prevent the ice crystals produced by the bursting filler during the freezing process from being too large, and maintain the delicate and uniform structure and taste of the bursting filler after thawing and baking by micronizing the ice crystals. After the bursting filler is placed in the baked food and baked, when the edible glue content is too high, as the baking end temperature drops, the bursting filler is prone to over-gelatinization, presenting a jelly-like colloidal taste, and cannot present a bursting state; when the edible glue content is too low, the rheological stability of the bursting filler becomes poor, and a small temperature fluctuation will greatly affect the rheological properties of the bursting filler, thereby affecting its bursting taste. For example, after the baked bursting food is placed at room temperature for 5min-10min, the bursting filler will lose its bursting state. The bursting filler obtained using the edible glue content of the present application has a suitable rheological state and viscosity, which is conducive to the bursting taste after baking. At the same time, its rheological properties are stable, and it can still maintain a good bursting taste after being left at room temperature for a period of time after baking.

[0044] In some embodiments, based on the mass of the seasoning powder, the seasoning powder includes 1% of an emulsion stabilizer, 1.3% of an emulsion stabilizer, 1.5% of an emulsion stabilizer, 1.7% of an emulsion stabilizer, 2% of an emulsion stabilizer, 2.3% of an emulsion stabilizer, 2.5% of an emulsion stabilizer, 2.7% of an emulsion stabilizer, 3% of an emulsion stabilizer, 3.3% of an emulsion stabilizer, 3.5% of an emulsion stabilizer, 3.7% of an emulsion stabilizer, 4% of an emulsion stabilizer, 4.5% of an emulsion stabilizer, 5% of an emulsion stabilizer or 5.5% of an emulsion stabilizer in an amount of 1% by mass.

[0045] In some embodiments, the emulsion stabilizer includes at least one of sodium caseinate, casein or sucrose fatty acid ester. In some embodiments, the emulsion stabilizer is sodium caseinate. In some embodiments, the emulsion stabilizer of the present application can be commercially available.

[0046] Emulsifier stabilizers are beneficial for cross-linking and stabilizing the various components in the burst filler, among which sodium caseinate has the characteristics of high emulsification, high water retention and high gelation. When the content of emulsifier stabilizer is too low, the emulsification system stability of the burst filler is poor, and after freezing, water and oil separation will occur, and even flocs will be produced, which will cause the burst filler in the baked food to fail to present a bursting taste. The burst filler obtained by adding the sodium caseinate content of the present application has good emulsification stability, suitable cross-linking degree and viscosity, which is conducive to the bursting taste of the baked food after it is added to the baked food.

[0047] In some embodiments, the seasoning powder further includes at least one of non-dairy creamer, milk flavoring agent, sugar, edible flavoring, salt or silicon dioxide.

[0048] In some embodiments, based on the mass of the seasoning powder, the seasoning powder also includes 10%-30% by mass of non-dairy creamer, 20%-40% by mass of milk flavoring agent, 20%-40% by mass of sugar, 0.05%-0.5% by mass of salt, and 0.05%-0.3% by mass of silicon dioxide. Optionally, based on the mass of the seasoning powder, the seasoning powder also includes 0%-0.5% by mass of edible flavoring.

[0049] In some embodiments, based on the mass of the seasoning powder, the seasoning powder also includes 15%-25% by mass of non-dairy creamer, 25%-40% by mass of milk flavoring agent, 25%-40% by mass of sugar, 0.2%-0.6% by mass of salt, and 0.1%-0.3% by mass of silicon dioxide. Optionally, based on the mass of the seasoning powder, the seasoning powder also includes 0.1%-0.5% by mass of edible flavoring.

[0050] In some embodiments, based on the mass of the seasoning powder, the seasoning powder also includes 15%-20% by mass of non-dairy creamer, 30%-35% by mass of milk flavoring agent, 30%-35% by mass of sugar, 0.2%-0.5% by mass of salt, and 0.1%-0.15% by mass of silicon dioxide. Optionally, based on the mass of the seasoning powder, the seasoning powder also includes 0.25%-0.35% by mass of edible flavoring.

[0051] In some embodiments, based on the mass of the seasoning powder, the seasoning powder also includes 10% non-dairy creamer, 12% non-dairy creamer, 15% non-dairy creamer, 18% non-dairy creamer, 20% non-dairy creamer, 22% non-dairy creamer, 25% non-dairy creamer, 28% non-dairy creamer or 30% non-dairy creamer in a mass percentage.

[0052] As used herein, the term "non-dairy creamer" is composed of glucose, hydrogenated vegetable oil, white sugar and other main raw materials, which increases the smoothness of the popping filling of the present application. In the present application, the non-dairy creamer can be obtained commercially, for example, the commercial source can be Kerry Smooth Non-dairy Creamer, Nestle Smooth Non-dairy Creamer, etc.

[0053] In some embodiments, based on the mass of the seasoning powder, the seasoning powder includes 20% milk flavoring, 25% milk flavoring, 30% milk flavoring, 32% milk flavoring, 35% milk flavoring or 40% milk flavoring by mass.

[0054] In some embodiments, there is no special requirement for the type of the milk flavoring agent, as long as it can improve the milk flavor of the bursting filler and does not affect the bursting effect. In some embodiments, the milk flavoring agent includes milk powder, milk powder or cream powder. In some embodiments, the milk flavoring agent is milk powder. In some embodiments, the milk flavoring agent of the present application can be commercially available.

[0055] In some embodiments, based on the mass of the seasoning powder, the seasoning powder further comprises 20% sugar, 25% sugar, 30% sugar, 32% sugar, 35% sugar or 40% sugar in mass percentage.

[0056] In some embodiments, the sugar comprises at least one of brown sugar, soft white sugar, white sugar, brown sugar or black sugar. In some embodiments, the sugar comprises at least one of soft white sugar or white sugar. In some embodiments, the sugar is white sugar. In some embodiments, the sugar of the present application can be commercially available.

[0057] In some embodiments, based on the mass of the seasoning powder, the seasoning powder also includes 0.1% edible flavoring, 0.15% edible flavoring, 0.2% edible flavoring, 0.25% edible flavoring, 0.3% edible flavoring, 0.35% edible flavoring, 0.4% edible flavoring, 0.45% edible flavoring or 0.5% edible flavoring in mass percentage.

[0058] In some embodiments, there is no special requirement for the type of edible flavors, and different edible flavors can be added according to the needs, or edible flavors can be selected not to be added. In some embodiments, the edible flavors include coconut flavor edible flavors, vanilla flavor edible flavors, matcha flavor edible flavors, blueberry flavor edible flavors, or chocolate flavor edible flavors. In some embodiments, the edible flavors include vanilla flavor edible flavors. In some embodiments, the edible flavors of the present application can be commercially available.

[0059] In some embodiments, based on the mass of the seasoning powder, the seasoning powder also includes 0.05% salt, 0.1% salt, 0.15% salt, 0.2% salt, 0.25% salt, 0.3% salt, 0.35% salt, 0.4% salt, 0.45% salt or 0.5% salt in a mass percentage.

[0060] In some embodiments, the salt is edible salt.

[0061] In some embodiments, based on the mass of the seasoning powder, the seasoning powder further includes 0.05% anti-caking agent, 0.1% anti-caking agent, 0.15% anti-caking agent, 0.2% anti-caking agent, 0.25% anti-caking agent or 0.3% anti-caking agent by mass.

[0062] In some embodiments, there is no special requirement for the type of the anti-caking agent, as long as it can prevent the excessive coagulation of the burst filler and does not affect the burst effect. In some embodiments, the anti-caking agent includes silicon dioxide.

[0063] In some embodiments, based on the mass of the seasoning powder, the seasoning powder includes 6%-11% by mass of modified starch, 1.2%-1.7% by mass of edible gum, 2%-4% by mass of emulsifier stabilizer, 19%-22% by mass of non-dairy creamer, 30%-35% by mass of milk flavoring agent, 30%-35% by mass of sugar, 0.2%-0.5% by mass of salt, and 0.1%-0.15% by mass of anti-caking agent. Optionally, based on the mass of the seasoning powder, the seasoning powder also includes 0.2-0.3% by mass of edible flavoring.

[0064] In a second aspect, the present application provides a popping filler, based on the mass of the popping filler, the popping filler includes 9%-40% by mass of cream, 0.05%-2% of edible powder and 7%-25% of seasoning powder according to any one of claims 1-7.

[0065] When described in this article, the exploding filling includes components in different proportions by mass percentage, which means the formula before the exploding filling is put into the baked food and baked, that is, the formula when preparing the exploding filling.

[0066] In some embodiments, based on the mass of the popping filler, the popping filler includes 14%-34% by mass of cream, 0.05%-2% by mass of edible powder, and 12%-25% by mass of the seasoning powder described in the present application.

[0067] In some embodiments, based on the mass of the popping filler, the popping filler includes 14%-30% by mass of cream, 0.1%-1% of edible powder, and 15%-20% of the seasoning powder described in the present application.

[0068] In some embodiments, based on the mass of the popping filler, the popping filler includes 19%-29% by mass of cream, 0.1%-1% of edible powder, and 15%-20% of the seasoning powder described in the present application.

[0069] In some embodiments, based on the mass of the popping filler, the popping filler includes 22%-26% by mass of cream, 0.1%-0.5% by mass of edible powder, and 15%-18% by mass of the seasoning powder described in the present application.

[0070] In some embodiments, based on the mass of the popping filler, the popping filler includes 19%-29% by mass of cream, 0.1%-1% of edible powder, and 12%-23% of the seasoning powder described in the present application.

[0071] In some embodiments, based on the mass of the popping filler, the popping filler includes 19%-29% by mass of cream, 0.1%-1% of edible powder, and 14%-25% of the seasoning powder described in the present application.

[0072] In some embodiments, based on the mass of the popping filler, the popping filler includes 24% by mass of cream, 0.2% by mass of edible powder, and 15.5% by mass of the seasoning powder described in the present application.

[0073] In some embodiments, based on the mass of the popping filler, the popping filler includes 24% by mass of cream, 0.2% by mass of edible powder, and 17% by mass of the seasoning powder described in the present application.

[0074] In some embodiments, based on the mass of the popping filler, the popping filler includes 9% cream, 10% cream, 12% cream, 14% cream, 17% cream, 20% cream, 23% cream, 26% cream, 29% cream, 33% cream, 34% cream or 39% cream in a mass percentage.

[0075] In some embodiments, the cream is heavy cream.

[0076] As used in this article, the term "cream" refers to a product with a fat content of 10.0%-80.0% made from milk as raw material, with the fat-containing part separated, with or without the addition of other raw materials, food additives and nutritional enhancers. For the standards for cream, please refer to "National Standard of the People's Republic of China GB 19646-2010" - International Food Safety Standard - Cream, Butter and Anhydrous Butter.

[0077] In some embodiments, based on the mass of the exploding filler, the exploding filler includes 0.05% edible powder, 0.1% edible powder, 0.2% edible powder, 0.4% edible powder, 0.6% edible powder, 0.8% edible powder, 1% edible powder, 1.2% edible powder, 1.4% edible powder, 1.6% edible powder, 1.8% edible powder or 2% edible powder in mass percentage.

[0078] In some embodiments, the edible flour comprises at least one of wheat flour, corn flour or rice flour. In some embodiments, the edible flour is wheat flour.

[0079] In some embodiments, the wheat flour comprises at least one of high-gluten wheat flour, medium-gluten wheat flour, low-gluten wheat flour or gluten-free wheat flour. In some embodiments, the wheat flour is low-gluten wheat flour.

[0080] As used in this article, the term "high-gluten wheat flour" refers to wheat flour with a wet gluten content ≥30% and a protein content ≥12% based on the mass of high-gluten wheat flour. For the standards for high-gluten wheat flour, please refer to "National Standard of the People's Republic of China GB8607-1988".

[0081] As used in this article, the term "low-gluten wheat flour" refers to wheat flour with a wet gluten content ≤24% and a protein content ≤10%, based on the quality of the low-gluten wheat flour. For the standards for low-gluten wheat flour, please refer to "National Standard of the People's Republic of China GB8608-1988".

[0082] In some embodiments, based on the mass of the exploding filler, the exploding filler includes 7% of the seasoning powder described in the present application, 8% of the seasoning powder described in the present application, 9% of the seasoning powder described in the present application, 11% of the seasoning powder described in the present application, 12% of the seasoning powder described in the present application, 14% of the seasoning powder described in the present application, 16% of the seasoning powder described in the present application, 18% of the seasoning powder described in the present application, 20% of the seasoning powder described in the present application, 23% of the seasoning powder described in the present application, or 25% of the seasoning powder described in the present application.

[0083] In some embodiments, the explosion filler further includes an edible solvent and a preservative.

[0084] In some embodiments, based on the mass of the exploding filler, the exploding filler further comprises 40%-75% by mass of an edible solvent and 0%-0.15% by mass of a preservative.

[0085] In some embodiments, based on the mass of the exploding filler, the exploding filler further comprises 40%-70% by mass of an edible solvent and 0%-1% by mass of a preservative.

[0086] In some embodiments, based on the mass of the exploding filler, the exploding filler further comprises 50%-60% by mass of an edible solvent and 0.02%-0.07% by mass of a preservative.

[0087] In some embodiments, based on the mass of the exploding filler, the exploding filler further comprises 55%-60% by mass of an edible solvent and 0.05%-0.07% by mass of a preservative.

[0088] In some embodiments, based on the mass of the exploding filler, the exploding filler further comprises 58% by mass of an edible solvent and 0.07% by mass of a preservative.

[0089] In some embodiments, based on the mass of the explosion filler, the explosion filler also includes 40% edible solvent, 45% edible solvent, 55% edible solvent, 56% edible solvent, 57% edible solvent, 58% edible solvent, 59% edible solvent, 60% edible solvent, 62% edible solvent, 64% edible solvent, 68% edible solvent, 69% edible solvent, 71% edible solvent, 73% edible solvent or 75% edible solvent in mass percentage.

[0090] As used herein, the term "edible solvent" refers to an edible liquid that provides a mixing environment for mixing the various components of the popping filling and can be selected according to the taste of the popping filling.

[0091] In some embodiments, the edible solvent includes at least one of milk, water, or juice.

[0092] In some embodiments, such as in a vanilla flavored popping filling, the edible solvent is water.

[0093] In some embodiments, for example, in a coconut-flavored bursting filler, the edible solvent includes water, coconut milk and coconut milk. In some embodiments, for example, in a coconut-flavored bursting filler, based on the mass of the bursting filler, the edible solvent includes 4%-60% water, 0%-50% coconut milk and 0%-50% coconut milk by mass. In some embodiments, for example, in a coconut-flavored bursting filler, based on the mass of the bursting filler, the edible solvent includes 10%-60% water, 0%-50% coconut milk and 0%-50% coconut milk by mass. In some embodiments, for example, in a coconut-flavored bursting filler, based on the mass of the bursting filler, the edible solvent includes 10%-40% water, 10%-40% coconut milk and 5%-15% coconut milk by mass. In some embodiments, for example, in a coconut-flavored popping filling, based on the mass of the popping filling, the edible solvent includes 20% water, 30% coconut milk, and 10% coconut pulp in mass percentage.

[0094] In some embodiments, based on the mass of the explosion filler, the explosion filler also includes 0% preservative, 0.02% preservative, 0.04% preservative, 0.06% preservative, 0.08% preservative or 0.1% preservative in mass percentage.

[0095] In some embodiments, there is no special requirement for the preservative, as long as it does not affect the bursting effect of the bursting filler. In some embodiments of the present application, the preservative includes at least one of benzoic acid, benzoate, potassium sorbate, sodium dehydroacetate, propyl paraben, calcium propionate, sodium diacetate, sodium lactate, lactic streptococcus, natamycin or hydrogen peroxide. In some embodiments, the preservative is potassium sorbate.

[0096] In some embodiments, based on the mass of the popping filler, the popping filler includes 22%-26% cream, 0.1%-0.5% edible powder, 15%-18% seasoning powder described in the present application, 56%-60% edible solvent and 0.02%-0.07% preservative in mass percentage.

[0097] In some embodiments, the popping filling includes a coconut-flavored popping filling, a vanilla-flavored popping filling, a matcha-flavored popping filling, a blueberry-flavored popping filling, or a chocolate-flavored popping filling.

[0098] In some embodiments, the explosion filler is a sphere, a cube, a cylinder, a cone, a truncated cone or a prism.

[0099] In some embodiments, the diameter of the sphere is 1.5 cm to 2.5 cm. In some embodiments, the diameter of the sphere is 1.5 cm, 2.0 cm or 2.5 cm.

[0100] In some embodiments, the side length of the cube is 1.5 cm-2.5 cm. In some embodiments, the side length of the cube is 1.5 cm, 2.0 cm or 2.5 cm.

[0101] In some embodiments, the bottom surface of the cylinder has a circular diameter of 1.5 cm to 2.5 cm, and the height of the cylinder is 1 cm to 2 cm. In some embodiments, the bottom surface of the cylinder has a circular diameter of 1.5 cm, 2 cm, or 2.5 cm. In some embodiments, the height of the cylinder is 1 cm, 1.5 cm, or 2. cm.

[0102] In some embodiments, the bottom surface of the cone has a circular diameter of 1.5 cm to 2.5 cm, and the height of the cone is 1 cm to 2 cm. In some embodiments, the bottom surface of the cone has a circular diameter of 1.5 cm, 2 cm, or 2.5 cm. In some embodiments, the height of the cone is 1 cm, 1.5 cm, or 2 cm.

[0103] In some embodiments, the bottom surface circular diameter of the truncated cone is 1.5cm-2.5cm, the upper surface circular diameter of the truncated cone is 1.5cm-2.5cm, the height of the truncated cone is 1cm-2cm, and the bottom surface circular diameter is greater than the upper surface circular diameter. In some embodiments, the bottom surface circular diameter of the truncated cone is 1.5cm, 2.0cm or 2.5cm. In some embodiments, the bottom surface circular diameter of the truncated cone is 1.5cm, 2.0cm or 2.5cm. In some embodiments, the height of the truncated cone is 1.0cm, 1.5cm or 2.cm.

[0104] In some embodiments, the side length of the quadrilateral on the bottom surface of the prism body is 1.5cm-2.5cm, the side length of the quadrilateral on the top surface of the prism body is 1.5cm-2.5cm, and the height of the prism body is 1cm-2cm. In some embodiments, the side length of the quadrilateral on the bottom surface of the prism body is 1.5cm, 2.0cm or 2.5cm. In some embodiments, the side length of the quadrilateral on the top surface of the prism body is 1.5cm, 2.0cm or 2.5cm. In some embodiments, the height of the prism body is 1.0cm, 1.5cm or 2.cm.

[0105] The shape and size of the exploding filler will affect the ease of preparation of the exploding baked food, the heating condition of the exploding filler during baking, and thus affect the degree of exploding of the exploding filler. When the exploding filler is a cube, cone, cylinder, truncated cone or prism, the exploding filler is easy and stable to be placed on the exploding food. Furthermore, when the cube, cone, cylinder, truncated cone or prism has the above-mentioned size, the overall heating condition of the exploding filler is relatively uniform, and the exploding state presented in the baked food is better. Among them, when the exploding filler is in the shape of a truncated cone or a prism, the heating effect is best.

[0106] In a third aspect, the present application provides a bursting baked food, wherein the bursting baked food comprises the bursting filling as described in the present application.

[0107] In some embodiments, the exploding baked food includes exploding pizza, exploding egg tarts, exploding bread, exploding cake, exploding mochi, exploding puffs, exploding chicken fillet, exploding mashed potatoes or exploding tofu.

[0108] The popping filling of the present application can be widely used in a variety of popping foods. When the popping filling is completely or partially covered with other components, such as jam, meat or dough, the popping filling is placed in a cavity and will present a better popping taste after baking.

[0109] In some embodiments, the exploding filler in the exploding baked food has an exploding state under pressure, and the viscosity of the exploding filler in the exploding baked food at 50° C.-60° C. is 5000 mPa·s-1000 mPa·s.

[0110] As used herein, the term "viscosity" refers to the resistance of a fluid to flow. When measured using instruments with different measurement principles, such as a rotational viscometer and a high-speed rotational rheometer, the viscosity of the exploding filling in the exploding baked food of the present application may vary.

[0111] As used herein, the term "room temperature" refers to normal temperature or indoor temperature, for example, the room temperature may be 25°C±5°C, 23°C±2°C or 20°C±5°C.

[0112] In some embodiments, the bursting filler in the bursting baked food has a bursting taste, and the viscosity of the bursting filler in the bursting baked food at 50°C is 1000mPa·s, 1500mPa·s, 2000mPa·s, 2500mPa·s, 2900mPa·s, 3000mPa·s, 3100mPa·s, 3500mPa·s, 4000mPa·s, 4100mPa·s, 4300mPa·s, 4500mPa·s or 5000mPa·s.

[0113] In some embodiments, the bursting filler in the bursting baked food has a bursting taste, and the viscosity of the bursting filler in the bursting baked food at 60°C is 1000mPa·s, 1100mPa·s, 1500mPa·s, 2000mPa·s, 2500mPa·s, 3000mPa·s, 3100mPa·s, 3200mPa·s, 3500mPa·s, 4000mPa·s, 4500mPa·s, or 5000mPa·s.

[0114] In some embodiments, the viscosity measuring instrument is a rotational viscometer, and the rotation speed of the rotational viscometer is 10-100 RPM.

[0115] In some embodiments, the rotational speed of the rotational viscometer may be 10 RPM, 20 RPM, 30 RPM, 40 RPM, 50 RPM, 60 RPM, 70 RPM, 80 RPM, 90 RPM, or 100 RPM.

[0116] In some embodiments, in the baked food, the viscosity of the different flavors of the baked food may be different.

[0117] In a fourth aspect, the present application provides a method for preparing the explosion filler of the present application, the method comprising at least the following steps:

[0118] (1) mixing the components of the explosion filler uniformly;

[0119] (2) Stir and heat the product of step (1) and then sieve it.

[0120] In some embodiments, the step (1) includes baking the edible powder until cooked, and then mixing the components of the exploding filler evenly.

[0121] In some embodiments, in step (1), the edible powder is baked at a temperature of 170° C. to 190° C., and the baking time is 10 min to 25 min.

[0122] In some embodiments, in step (1), the baking temperature of the edible powder is 170°C, 175°C, 180°C, 185°C or 190°C.

[0123] In some embodiments, in step (1), the baking time of the edible powder is 10 min, 12 min, 15 min, 18 min, 20 min, 23 min or 25 min.

[0124] In some embodiments, in step (2), the stirring and the heating are performed simultaneously.

[0125] In some embodiments, in step (2), the heating temperature is 50°C-74°C, and the heating time is 1 min-10 min. Optionally, the heating temperature is 55°C-70°C, and the heating time is 1 min-5 min.

[0126] As used herein, the term "min" refers to minutes.

[0127] In some embodiments, in step (2), the heating temperature is 50°C, 52°C, 55°C, 60°C, 63°C, 65°C, 68°C, 70°C, 73°C or 74°C.

[0128] In some embodiments, in step (2), the heating time is 1 min, 2 min, 3 min, 4 min, 5 min, 6 min, 7 min, 8 min, 9 min or 10 min.

[0129] The heating temperature will affect the viscosity of the popping filler, thereby affecting the popping taste of the popping filler. When the heating temperature is too high, the viscosity of the popping filler is low, and the fluidity is too large after being placed in the baked food for baking, and the initial shape of the popping filler cannot be maintained, and the overall popping taste is thin. When the heating temperature is too low, the viscosity of the popping filler is high, and the fluidity is poor after being placed in the baked food for baking, and the overall taste is sticky and the popping feeling is poor.

[0130] In some embodiments, in step (2), the size of the sieve is 10 mesh to 40 mesh. In some embodiments, in step (2), the size of the sieve is 10 mesh, 15 mesh, 20 mesh, 25 mesh, 30 mesh, 35 mesh or 40 mesh.

[0131] In some embodiments, the method further comprises the steps of:

[0132] (3) pouring the product of step (2) into a mold and freezing it;

[0133] (4) De-molding the product of step (3) to obtain the explosion filler.

[0134] In some embodiments, in step (3), the freezing temperature is -80°C to -18°C, and the freezing time is 0.5h to 24h. Optionally, the freezing temperature is -45°C to -35°C, and the freezing time is 0.5h to 1h.

[0135] In some embodiments, in step (3), the freezing temperature is -18°C, -25°C, -35°C, -45°C, -55°C, -65°C, -75°C or -80°C.

[0136] In some embodiments, in step (3), the freezing time is 0.5 h, 1 h, 2 h, 3 h, 4 h, 5 h, 7 h, 10 h, 15 h, 20 h or 24 h.

[0137] In some embodiments, the method further comprises packaging the explosion filler.

[0138] In a fifth aspect, the present application provides a method for preparing a pizza, the method comprising at least the following steps:

[0139] (A) placing the exploding filling described in the present application on the surface of the pizza base;

[0140] (B) adding pizza toppings, wherein the pizza toppings cover or partially cover the popping filling;

[0141] (C) baking the product of step (B).

[0142] In some embodiments, in step (A), there is no limit to the number of the popping fillers placed, and it can be determined according to the size of the pizza base and the desired popping taste. In some embodiments, the size of the pizza base is 8 inches, 9 inches, 12 inches, or 14 inches. In some embodiments, the number of the popping fillers placed is 3, 4, 5, 6, 7, 8, 9, or 10.

[0143] As used herein, the term "inch" refers to the diameter of a pizza, where one inch is equal to 2.54 centimeters. In this application, there is no strict requirement for the diameter of a pizza, and one inch is approximately equal to 2.5 centimeters.

[0144] In some embodiments, the pizza base can be commercially available.

[0145] In some embodiments, in step (B), there are no special requirements for the pizza ingredients, which can be determined according to the desired taste. In some embodiments, the pizza ingredients include at least one of chicken, bacon, sausage, seafood, beef cubes, mutton cubes or fruit. In some embodiments, in step (B), the pizza ingredients include durian puree.

[0146] In some embodiments, in step (B), the thickness of the pizza topping is 0.2 cm-1 cm. In some embodiments, in step (B), the thickness of the pizza topping is 0.2 cm, 0.5 cm or 0.8 cm.

[0147] In some embodiments, step (B) further comprises adding cheese to the surface or part of the surface of the pizza toppings.

[0148] In some embodiments, there are no special requirements for the cheese, and it may be selected according to the drawing effect and the desired taste. In some embodiments, the cheese includes mozzarella cheese, cheddar cheese, cream cheese or mascarpone cheese. In some embodiments, the cheese can be purchased commercially.

[0149] In some embodiments, based on the surface area of ​​the pizza base, the mass of the cheese is 6 g / inch to 12 g / inch. In some embodiments, based on the surface area of ​​the pizza base, the mass of the cheese is 6 g / inch, 7 g / inch, 8 g / inch, 9 g / inch, 10 g / inch, 11 g / inch or 12 g / inch.

[0150] In some embodiments, in step (C), the baking temperature is 235° C.-265° C., and the baking time is 4 min-7 min.

[0151] In some embodiments, in step (C), the baking temperature is 235°C, 240°C, 245°C, 250°C, 255°C or 265°C.

[0152] In some embodiments, in step (C), the baking time is 7 min, 6.5 min, 6 min or 5 min.

[0153] In a sixth aspect, the present application provides a pizza with bursting juice, and the pizza with bursting juice is prepared according to the method for preparing pizza with bursting juice of the present application.

[0154] In some embodiments, the exploding filling in the exploding pizza has an exploding state under pressure, and the viscosity of the exploding filling in the exploding pizza at 50° C.-60° C. is 5000 mPa·s-1000 mPa·s.

[0155] In some embodiments, the bursting filling in the bursting pizza has a bursting taste, and the viscosity of the bursting filling in the bursting pizza at 50°C is 1000mPa·s, 1500mPa·s, 2000mPa·s, 2500mPa·s, 2900mPa·s, 3000mPa·s, 3100mPa·s, 3500mPa·s, 4000mPa·s, 4100mPa·s, 4300mPa·s, 4500mPa·s or 5000mPa·s.

[0156] In some embodiments, the popping filling in the popping pizza has a popping texture, and the viscosity of the popping filling in the popping pizza at 60°C is 1000mPa·s, 1100mPa·s, 1500mPa·s, 2000mPa·s, 2500mPa·s, 3000mPa·s, 3100mPa·s, 3200mPa·s, 3500mPa·s, 4000mPa·s, 4500mPa·s, or 5000mPa·s.

[0157] In some embodiments, the viscosity measuring instrument is a rotational viscometer, and the rotation speed of the rotational viscometer is 10-100 RPM.

[0158] Unlike conventional exploding foods on the market, such as ice cream, the exploding pizza of the present application contains the exploding filling described in the present application. After baking, the exploding filling can still maintain its original shape, has good uprightness, and can be maintained for a certain period of time to meet the demand for delivery. The exploding filling of the exploding pizza of the present application bursts instantly after biting, and has a delicate taste without greasy feeling. It slowly melts and flows after entering the mouth, and the degree of flow is uniform. The exploding pizza of the present application stimulates and improves the dining experience of consumers through the contrast of taste, and meets the demand of consumers for dietary diversity.

[0159] The various embodiments and preferences described above for the present application can be combined with each other (as long as they are not inherently contradictory to each other), and are also applicable to the seasoning powder, exploding fillings, exploding pizza and exploding baked foods of the present application. The various embodiments formed by such combinations are deemed to be part of the disclosure of the present application.

[0160] The technical solution of the present application will be described more clearly and explicitly in the following examples in an illustrative manner. It should be understood that these examples are only for illustrative purposes and are not intended to limit the scope of protection of the present application. The scope of protection of the present application is limited only by the claims.

[0161] Example

[0162] Unless otherwise specified, the raw materials and instruments used in the examples are commercially available.

[0163] Example 1-10: Vanilla flavor seasoning powder with different recipes, vanilla flavor popping fillings with different recipes, and vanilla flavor popping pizza

[0164] 1. Vanilla flavored seasoning powder

[0165] 1.1 Preparation method

[0166] The components were mixed uniformly according to the following formula to obtain the vanilla flavor seasoning powder of Examples 1-10, wherein the ratio of edible gum was xanthan gum: locust bean gum: guar gum = 2:1:1 (mass ratio).

[0167]

[0168] The following table converts the above formula into mass percentage, specifically showing the mass percentage of each component based on the mass of the vanilla flavor seasoning powder (the mass percentage is the result of rounding).

[0169]

[0170] 1.2. Example 1-10: Scoring test of factors affecting bursting taste of vanilla flavored seasoning powder

[0171] The vanilla flavor seasoning powders of Examples 1-10 were respectively prepared into aqueous solutions with a powder content of 17.5%. The temperature of the aqueous vanilla flavor seasoning powder solutions was heated to 60° C., and the factors affecting the bursting taste were evaluated (the temperature was maintained at 55-60° C. during the evaluation process).

[0172] Scoring method: 6 reviewers were selected to conduct the evaluation (the final average value of each part was taken), and the score for the factors affecting the bursting taste was M (the final score was rounded to an integer), and M was composed of: M=a+b, where a represents fluidity, a slow flow state is good, too high or too low fluidity is poor, and the highest score is 50; b represents the feeling of melting in the mouth, a smooth taste is good, a sticky taste or watery taste is poor, and the highest score is 50.

[0173] The scoring results of the vanilla flavor seasoning powder of Examples 1 to 10 on the factors affecting the bursting taste are shown in Table 1 below:

[0174] Table 1 Scoring results of factors affecting the bursting taste of the vanilla flavored seasoning powder of Examples 1 to 10

[0175] Serial number a b M Example 1 30 32 62 Example 2 36 39 75 Example 3 30 38 68 Example 4 40 34 74 Example 5 37 37 74 Example 6 29 40 69 Example 7 32 46 78 Example 8 38 42 80 Example 9 43 45 88 Example 10 44 46 90

[0176] The statistical data of the scoring results of the vanilla flavor seasoning powder of Examples 1 to 9 on the factors affecting the bursting taste are shown in Table 2 below.

[0177] Table 2 Statistical data of the scoring results of the vanilla flavor seasoning powder of Examples 1 to 9 on the factors affecting the bursting taste

[0178]

[0179] k (variable of the amount of acetylated distarch adipate added) is the average value of the corresponding sensory scores when the mass of the other two variables (edible gum and sodium caseinate) added is changed at the same mass of acetylated distarch adipate added (wherein, k1 is the average value of Examples 1, 4, and 7; k2 is the average value of Examples 2, 5, and 8; k3 is the average value of Examples 3, 6, and 9), and R is the range of k1-k3, which can indicate the degree of influence of the amount of acetylated distarch adipate added on the formula. The larger the R value, the greater the degree of influence.

[0180] k (edible gum addition amount variable) is the average value of the corresponding sensory score when the addition mass of the other two variables (acetylated distarch adipate and sodium caseinate) is changed when the addition mass of the other two variables (acetylated distarch adipate and sodium caseinate) is the same. (Wherein, k1 is the average value of Examples 1-3; k2 is the average value of Examples 4-6, and k3 is the average value of Examples 7-9), and R is the range of k1-k3, which can represent the degree of influence of the edible gum addition amount on the formula. The larger the R value, the greater the degree of influence.

[0181] k (variable of sodium caseinate addition amount) is the average value of the corresponding sensory scores when the addition mass of the other two variables (acetylated distarch adipate and edible gum) is changed at the same mass of sodium caseinate addition (wherein, k1 is the average value of Examples 1, 6, and 8; k2 is the average value of Examples 2, 4, and 9; k3 is the average value of Examples 3, 5, and 7), and R is the range of k1-k3, which can indicate the degree of influence of the sodium caseinate addition amount on the formula. The larger the R value, the greater the degree of influence.

[0182] Through multi-dimensional scoring and group statistical analysis of data, the fluidity and melt-in-the-mouth feeling of different seasoning powder formulas were evaluated. Fluidity and melt-in-the-mouth feeling are important factors affecting the mouthfeel of the exploding filling of this application. According to Table 2, from the extreme values ​​of the sensory score, it can be seen that adjusting the amount of edible gum added has the greatest impact on the seasoning powder, followed by the amount of sodium caseinate added and the amount of acetylated distarch adipate added. For the above three components, the highest addition amount of the average sensory score in Table 2 is taken to obtain the formula of Example 10. It can be seen from Table 1 that when the addition amount of acetylated distarch adipate is 5%-10%, the addition amount of edible gum is 0.4%-1.6%, and the addition amount of sodium caseinate is 1.5%-4%, the seasoning powder obtained has good melt-in-the-mouth feeling and fluidity. Among them, the formula of Example 10 scored the highest for the factors affecting the bursting taste, that is, when the addition amount of acetylated distarch adipate was 8%, the addition amount of edible gum was 1.5% and the addition amount of sodium caseinate was 3%, the fluidity and the feeling of melting in the mouth of the obtained seasoning powder were the best, which is conducive to obtaining a bursting filler with a good bursting taste.

[0183] 1.3. Viscosity and shear stress measurement of vanilla flavored seasoning powder in Examples 1-10

[0184] The vanilla flavored seasoning powders of Examples 1-10 were respectively prepared into aqueous solutions with a powder content of 17.5%, and the viscosity and shear stress of the aqueous solutions were measured using a high-speed rotational rheometer (Anton Paar MCR 302), with the parameters set as follows:

[0185] Power-on time control: constant value; data point time: 2min; measurement period time: 42min;

[0186] Variable 1: temperature; change rule: linear change; starting value: 30℃; final value: 70℃;

[0187] Variable 2: shear rate; change pattern: constant value; value: 100 / s.

[0188] The shear stress curves of the vanilla flavored seasoning powder of Examples 1 to 10 are shown in Figure 3 , the viscosity measurement results are shown in Table 3 below:

[0189] Table 3 Viscosity measurement results of vanilla flavor seasoning powder of Examples 1 to 10

[0190]

[0191]

[0192] Table 3

[0193]

[0194] The popping taste of the popping filler is related to the viscosity and shear stress of the seasoning powder. Too high viscosity will cause the final popping filler to be too thick, and too low viscosity will cause the final popping filler to be too fluid, and both will not produce a good popping taste. Too large shear stress will lead to greater resistance when biting, and too small shear stress will lead to the inability to feel the resistance generated by the final popping filler when biting, both of which affect the popping experience. That is, the viscosity and shear stress of the seasoning powder are important rheological parameters for evaluating the taste of popping products.

[0195] From Table 3 and Figure 3 It can be seen that the viscosity and shear stress of the seasoning powder change with the increase of the measured temperature. The best edible temperature of baked bursting food is between 45℃-60℃, and the viscosity and shear stress of the seasoning powder of the present application tend to change smoothly at 45℃-60℃, which proves that the rheological properties of the seasoning powder of the present application are relatively stable between 45℃-60℃, and the bursting quality of the bursting filler can still be maintained stable under certain temperature fluctuations to meet the demand for takeout.

[0196] 2. Vanilla flavored fillings with different recipes

[0197] 2.1 Adjust the proportion of vanilla flavor powder in the recipe

[0198] 2.1.1 Preparation method

[0199] The vanilla flavored seasoning powder of Example 10 is used to prepare a vanilla flavored bursting filling to obtain the vanilla flavored bursting fillings of Examples 10.1-10.7. The proportions and preparation methods are as follows:

[0200] Ratio:

[0201]

[0202] The following table converts the above formula into mass percentage, specifically showing the mass percentage of each component based on the total mass of the formula of the vanilla flavored bursting filler (the mass percentage is the result of rounding).

[0203]

[0204] Preparation method:

[0205] (1) baking the low-gluten wheat flour at 180° C. for 15 minutes, and uniformly mixing the baked low-gluten wheat flour with other components according to a certain proportion;

[0206] (2) Stir and heat at 60°C for 2 minutes. After heating, stir evenly and then sieve immediately at 75°C with a sieve aperture of 20 mesh;

[0207] (3) pouring the sieved raw materials into a truncated cone-shaped mold (upper surface diameter 15 mm; lower surface diameter 20 mm, height 15 mm), and freezing at -35°C for 60 minutes;

[0208] (4) demoulding the frozen product to obtain the vanilla flavored popping filling.

[0209] 2.1.2. Sensory evaluation of the taste of vanilla flavored popping fillings in Examples 10.1-10.7

[0210] The vanilla flavored popping fillings of Examples 10.1-10.7 were slowly heated to 60° C., and a sensory evaluation was performed on the popping taste thereof. During the evaluation process, the temperature of the vanilla flavored popping fillings was maintained at 60° C.

[0211] The scoring method is the same as the scoring method of the vanilla flavor seasoning powder of Examples 1-10, wherein the composition of M2 is: M2=a2+b2 (the final scoring result is an integer), a2 represents fluidity, a slow flow state is good, too high and too low fluidity are poor, and the maximum score is 50; b2 represents the feeling of melting in the mouth, a smooth taste is good, a sticky and watery taste is poor, and the maximum score is 50.

[0212] Table 8 Sensory evaluation results of the vanilla flavored popping fillings of Examples 10.1-10.7

[0213] Serial number a2 b2 M2 Example 10.1 28 33 61 Example 10.2 29 38 67 Example 10.3 39 40 79 Example 10.4 48 47 95 Example 10.5 35 42 77 Example 10.6 32 44 76 Example 10.7 28 26 54

[0214] As shown in Table 8, when the amount of vanilla flavor seasoning powder added in the vanilla flavor popping filling formula is 9%-25%, the vanilla flavor popping filling has a better popping taste. Among them, when the amount of vanilla flavor seasoning powder added in the vanilla flavor popping filling formula is 15%-20%, especially when it is about 17%, the sensory score of the obtained vanilla flavor popping filling is better.

[0215] 2.2. Adjust the proportion of cream in the recipe

[0216] 2.2.1 Preparation method

[0217] The vanilla flavored seasoning powder of Example 10 is used to prepare a vanilla flavored bursting filling to obtain the vanilla flavored bursting fillings of Examples 10.8-10.14. The proportions and preparation methods are as follows:

[0218] Ratio:

[0219]

[0220] The following table converts the above formula into mass percentage, specifically showing the mass percentage of each component based on the total mass of the vanilla flavored bursting filler formula (the mass percentage is the result of rounding).

[0221]

[0222]

[0223] The preparation method of the vanilla flavored popping filling of Examples 10.11-10.14 is the same as the preparation method of the vanilla flavored popping filling of Example 10.1, except that the formula of the popping filling is different.

[0224] 2.2.2. Example 10.8-10.14 Sensory evaluation of the taste of vanilla flavored popping filling

[0225] The method for sensory evaluation of the bursting taste is the same as that of Examples 10.1-10.7.

[0226] Table 9 Sensory evaluation results of the vanilla flavored popping fillings of Examples 10.8-10.14

[0227] Serial number a2 b2 M2 Example 10.8 28 33 61 Example 10.9 29 38 67 Example 10.10 45 40 85 Example 10.11 48 47 95 Example 10.12 40 42 82 Example 10.13 40 44 84 Example 10.14 28 44 72

[0228] As shown in Table 9, when the amount of cream added in the vanilla flavor popping filling formula is 9%-40%, the vanilla flavor popping filling has a better popping taste. Among them, when the amount of cream added in the vanilla flavor popping filling formula is 19%-30%, especially when it is about 24%, the sensory score of the obtained vanilla flavor popping filling is better.

[0229] 3. Vanilla-flavored pizza

[0230] 3.1 Preparation method

[0231] 3.1.1 Preparation of vanilla flavored filling

[0232] The vanilla flavored seasoning powder of Examples 1-10 is used to prepare a vanilla flavored bursting filling to obtain the vanilla flavored bursting filling of Examples 1-10. The proportion and preparation method are as follows:

[0233] Ratio (mass percentage)

[0234] Cream 24.43%, low-gluten wheat flour 0.20%, vanilla flavor powder 17.45%, water 57.85%, potassium sorbate 0.07%.

[0235] Preparation method

[0236] (1) baking the low-gluten wheat flour at 180° C. for 15 minutes, and uniformly mixing the baked low-gluten wheat flour with other components according to a certain proportion;

[0237] (2) The mixed raw materials were heated at 60° C. for 2 minutes with stirring. After the heating was completed, the raw materials were stirred evenly and then immediately sieved at 75° C. with a sieve aperture of 20 meshes;

[0238] (3) pouring the sieved raw materials into a truncated cone-shaped mold (upper surface diameter 15 mm; lower surface diameter 20 mm, height 15 mm), and freezing at -35°C for 60 minutes;

[0239] (4) demoulding the frozen product to obtain the vanilla flavored popping filling.

[0240] 3.1.2 Preparation of Vanilla Flavored Pizza

[0241] Place 6 pieces of fillings on the pizza base (Mission Thin Crisp Base, 10 inches), add durian puree (90g) to cover the pizza base, and wrap the fillings between the base and the durian puree. Add 80g of mozzarella cheese (Fonterra) on the surface of the durian puree, and bake in the oven at 255°C for 5 minutes.

[0242] The bursting filling material is the vanilla flavor bursting filling material of Examples 1-10.

[0243] 3.2. Example 1-10: Sensory evaluation test of vanilla flavor pizza

[0244] The vanilla-flavored pizza of Example 1-10 was cut into 6 portions, and scored by visual inspection and tasting (the temperature was maintained at 55-60° C. during the evaluation process).

[0245] Scoring method: 6 tasters were selected to evaluate the bursting taste of the vanilla-flavored bursting pizza of Examples 1-10 (the average value of each part was taken), and the bursting taste sensory score was M1, and the composition of M1 was: M1=a1+b1 (the final scoring result was an integer), where,

[0246] a1 represents liquidity, slow liquidity is good, too high or too low liquidity is bad, and the highest score is 50;

[0247] b1 represents the feeling of melting in the mouth, smooth taste is good, and the taste is raw and watery is poor, with a maximum score of 50 points;

[0248] Table 10 Sensory evaluation results of vanilla flavor pizza bursting taste of Examples 1-10

[0249] Serial number a1 b1 M1 Example 1 29.17 26.50 55.67 Example 2 36.5 32.5 69 Example 3 36.00 34.83 70.83 Example 4 41.67 40.83 82.5 Example 5 38.33 40.83 79.17 Example 6 33.33 35.33 68.67 Example 7 44.67 46 90.67 Example 8 48.33 45.83 94.16 Example 9 46.33 46.5 92.83 Example 10 49.17 49.17 98.34

[0250] The statistical data of the scoring results of the factors affecting the bursting taste of the vanilla-flavored bursting pizza of Examples 1 to 10 are shown in Table 11 below.

[0251] Table 11 Statistical data of the scoring results of factors affecting the bursting taste of Examples 1-10

[0252]

[0253] Q (variable of the amount of acetylated distarch adipate added) is the sum of the corresponding sensory score M1 values ​​when the added mass of the other two variables (edible gum and sodium caseinate) is changed while the added mass of acetylated distarch adipate is the same (wherein, Q1 is the sum of the M1 values ​​of Examples 1, 4, and 7; Q2 is the sum of the M1 values ​​of Examples 2, 5, and 8; Q3 is the sum of the M1 values ​​of Examples 3, 6, and 9).

[0254] Q (edible gum addition amount variable) is the sum of the corresponding sensory score M1 values ​​when the addition mass of the other two variables (acetylated distarch adipate and sodium caseinate) is changed at the same edible gum addition mass (wherein, Q1 is the sum of the M1 values ​​of Examples 1-3; Q2 is the sum of the M1 values ​​of Examples 4-6, and Q3 is the sum of the M1 values ​​of Examples 7-9).

[0255] Q (variable of sodium caseinate addition amount) is the sum of the corresponding sensory score M1 values ​​when the addition mass of the other two variables (acetylated distarch adipate and edible gum) is changed at the same sodium caseinate addition mass (wherein, Q1 is the sum of the M1 values ​​of Examples 1, 6, and 8; Q2 is the sum of the M1 values ​​of Examples 2, 4, and 9; Q3 is the sum of the M1 values ​​of Examples 3, 5, and 7).

[0256] q (variable of acetylated distarch adipate addition) is the average value of Q (variable of acetylated distarch adipate addition), and R (variable of acetylated distarch adipate addition) is the range of the corresponding acetylated distarch adipate addition variables q1-q3, which can represent the influence of the acetylated distarch adipate addition on the pizza bursting taste. The larger the R value, the greater the influence.

[0257] q (edible glue addition amount variable) is the average value of Q (edible glue addition amount variable), and R (edible glue addition amount variable) is the range of the corresponding edible glue addition amount variables q1-q3, which can represent the influence of the edible glue addition amount on the pizza bursting taste. The larger the R value, the greater the influence.

[0258] q (variable of sodium caseinate addition) is the average value of Q (variable of sodium caseinate addition), and R (variable of sodium caseinate addition) is the range of the corresponding sodium caseinate addition variables q1-q3, which can represent the influence of sodium caseinate addition on the pizza bursting taste. The larger the R value, the greater the influence.

[0259] The bursting taste of vanilla flavored pizza prepared with different seasoning powder formulas was evaluated by multi-dimensional scoring and group statistical analysis. According to Table 11, from the extreme difference values ​​of the sensory score, it can be seen that adjusting the amount of edible gum added has the greatest impact on the bursting taste of vanilla flavored pizza, followed by the amount of sodium caseinate added and the amount of acetylated distarch adipate added. The trend obtained is similar to the test results of the seasoning powder taste factor score.

[0260] As shown in Table 10, when the amount of acetylated distarch adipate added in the vanilla-flavored pizza recipe is 5%-10%, the amount of edible gum added is 0.4%-1.6%, and the amount of sodium caseinate added is 1.5%-4%, the vanilla-flavored pizza has a better bursting taste. Among them, when the amount of acetylated distarch adipate added is 8.10%, the amount of edible gum added is 1.52%, and the amount of sodium caseinate added is 3.04%, the vanilla-flavored pizza of Example 10 has the best bursting taste.

[0261] Examples 11-20: Coconut flavor seasoning powders of different formulations, coconut flavored popping fillings of different formulations, and coconut flavored popping pizzas

[0262] 1. Coconut flavored seasoning powder with different recipes

[0263] The components were mixed evenly according to the following formula to obtain the coconut flavor seasoning powder of Examples 11-20, wherein the ratio of edible gum was xanthan gum: locust bean gum: guar gum = 2:1:1 (mass ratio)

[0264]

[0265] The following table converts the above formula into mass percentage, specifically showing the mass percentage of each component based on the mass of the coconut flavor seasoning powder (the mass percentage is the result of rounding).

[0266]

[0267]

[0268] 2. Coconut flavored fillings with different recipes

[0269] 2.1. Adjust the proportion of coconut flavor powder in the formula

[0270] 2.1.1 Preparation method

[0271] The coconut flavor seasoning powder of Example 20 was used to prepare coconut flavor bursting fillings of different formulations to obtain coconut flavor bursting fillings of Examples 20.1-20.7, with the following formulations:

[0272] Ratio:

[0273]

[0274] The following table converts the above formula into mass percentage, specifically showing the mass percentage of each component based on the mass of the coconut flavor seasoning powder (the mass percentage is the result of rounding).

[0275]

[0276] The preparation method is the same as the preparation method of the vanilla flavored bursting filling in Example 10.7, except that the formula of the bursting filling is different.

[0277] 2.1.2. Sensory evaluation test of coconut flavored popping fillings in Examples 20.1-20.7

[0278] The method for sensory evaluation of the coconut flavor burst taste is the same as that of Examples 10.1-10.7.

[0279] Table 12 Sensory evaluation results of coconut flavored popping fillings of Examples 20.1-20.7

[0280] Serial number a2 b2 M2 Example 20.1 20 33 53 Example 20.2 24 38 62 Example 20.3 25 40 65 Example 20.4 48 47 95 Example 20.5 30 40 70 Example 20.6 25 40 65 Example 20.7 20 40 60

[0281] As shown in Table 12, when the amount of coconut flavor seasoning powder added in the coconut flavor popping filling formula is 7%-23%, the coconut flavor popping filling has a better popping taste. Among them, when the amount of coconut flavor seasoning powder added in the coconut flavor popping filling formula is 15%-18%, especially 15.4%, the coconut flavor popping filling has a better popping taste sensory score.

[0282] 2.2. Adjust the proportion of cream in the recipe

[0283] 2.2.1 Preparation method

[0284] The coconut flavor seasoning powder of Example 20 was used to prepare coconut flavor popping fillings of different recipes to obtain vanilla flavor popping fillings of Examples 20.8-20.14. The proportions and preparation methods were as follows:

[0285] Ratio:

[0286]

[0287] The following table converts the above formula into mass percentage, specifically showing the mass percentage of each component based on the total mass of the coconut flavored bursting filler formula (the mass percentage is the result of rounding).

[0288]

[0289] The preparation method is the same as the preparation method of the vanilla flavored bursting filling in Example 10.1, except that the formula of the bursting filling is different.

[0290] 2.2.2. Example 20.8-20.14 Coconut flavored popping filling popping taste sensory evaluation test

[0291] The method for sensory evaluation of the coconut flavor burst taste is the same as that of Examples 10.1-10.7.

[0292] Table 13 Sensory evaluation results of coconut flavored popping fillings in Examples 20.8-20.14

[0293] Serial number a2 b2 M2 Example 20.8 28 33 61 Example 20.9 29 38 67 Example 20.10 45 40 85 Example 20.11 48 47 95 Example 20.12 40 42 82 Example 20.13 40 44 84 Example 20.14 28 44 72

[0294] As shown in Table 13, when the amount of cream added in the coconut flavor popping filling formula is 9%-40%, the coconut flavor popping filling has a better popping taste. Among them, when the amount of cream added in the coconut flavor popping filling formula is 19%-30%, especially when it is about 24%, the sensory score of the coconut flavor popping filling is better.

[0295] 3. Coconut-flavored pizza

[0296] 3.1 Preparation method

[0297] 3.1.1 Preparation of coconut flavored filling

[0298] The coconut flavor seasoning powder of Examples 11-20 is used to prepare coconut flavor bursting fillings to obtain the coconut flavor bursting fillings of Examples 11-20. The proportions and preparation methods are as follows:

[0299] Ratio (mass percentage)

[0300] Cream 24.93%, low-gluten wheat flour 0.20%, coconut flavor seasoning powder 15.45%, water 19.94%, potassium sorbate 0.07%, frozen raw coconut milk 29.43%, coconut milk 9.98%.

[0301] The preparation method is the same as the preparation method of the vanilla flavored bursting filling in Example 1, except that the formula of the bursting filling is different.

[0302] 3.1.2 Preparation of Coconut Flavored Pizza

[0303] The preparation method of the coconut flavored bursting pizza is the same as the preparation method of the vanilla flavored bursting pizza of Example 1, except that the formula of the bursting filling is different. The bursting filling of the coconut flavored bursting pizza of Examples 11-20 uses the coconut flavored bursting seasoning of Examples 11-20 respectively.

[0304] 3.2. Example 11-20: Sensory evaluation test of coconut flavor pizza

[0305] The coconut-flavored pizza of Example 11-20 was cut into 6 portions, and the test samples were scored by visual inspection and tasting (the temperature was maintained at 55-60° C. during the evaluation process).

[0306] Scoring method: 6 tasters were selected to evaluate the bursting taste of the coconut-flavored bursting pizza of Examples 11-20 (the average value of each part was taken), and the sensory score was M1. The composition of M1 was: M1=a1+b1 (the final scoring result was an integer), where:

[0307] a1 represents liquidity, slow liquidity is good, too high or too low liquidity is bad, and the highest score is 50;

[0308] b1 represents the feeling of melting in the mouth, smooth taste is good, and the taste is raw and watery is poor, with a maximum score of 50 points;

[0309] Table 14 Sensory evaluation results of coconut flavor pizza bursting taste of Examples 11-20

[0310] Serial number a1 b1 M1 Embodiment 11 26.33 28.83 55.16 Example 12 33.00 31.33 64.33 Embodiment 13 36.00 34.67 70.67 Embodiment 14 43.33 43.33 86.66 Embodiment 15 36.67 36.67 73.34 Example 16 30.83 33.00 63.83 Embodiment 17 34.67 34.00 68.67 Embodiment 18 43.33 41.67 85.00 Embodiment 19 45.00 39.17 84.17 Embodiment 20 46.67 48.33 95.00

[0311] The statistical data of the scoring results of the factors affecting the bursting taste of the coconut flavored bursting pizza of Examples 11 to 20 are shown in Table 15 below.

[0312] Table 15 Statistical data of the scoring results of the factors affecting the bursting taste of the coconut flavored bursting pizza of Examples 11-20

[0313]

[0314] Q (variable of the amount of acetylated distarch adipate added) is the sum of the corresponding sensory score M1 values ​​when the mass of acetylated distarch adipate added is the same but the mass of the other two variables (edible gum and sodium caseinate) added is changed (wherein, Q1 is the sum of the M1 values ​​of Examples 11, 14, and 17; Q2 is the sum of the M1 values ​​of Examples 12, 15, and 18; Q3 is the sum of the M1 values ​​of Examples 13, 16, and 19).

[0315] Q (edible gum addition amount variable) is the sum of the corresponding sensory score M1 values ​​when the addition mass of the other two variables (acetylated distarch adipate and sodium caseinate) is changed at the same edible gum addition mass (wherein, Q1 is the sum of the M1 values ​​of Examples 11-13; Q2 is the sum of the M1 values ​​of Examples 14-16, and Q3 is the sum of the M1 values ​​of Examples 17-19).

[0316] Q (variable of sodium caseinate addition amount) is the sum of the corresponding sensory score M1 values ​​when the addition mass of the other two variables (acetylated distarch adipate and edible gum) is changed at the same sodium caseinate addition mass (wherein, Q1 is the sum of the M1 values ​​of Examples 11, 16, and 18; Q2 is the sum of the M1 values ​​of Examples 12, 14, and 19; Q3 is the sum of the M1 values ​​of Examples 13, 15, and 17).

[0317] q (variable of acetylated distarch adipate addition) is the average of Q (variable of acetylated distarch adipate addition), and R (variable of acetylated distarch adipate addition) is the range of the corresponding acetylated distarch adipate addition variables q1-q3, which can represent the influence of the acetylated distarch adipate addition on the pizza bursting taste. The larger the R value, the greater the influence.

[0318] q (edible glue addition amount variable) is the average value of Q (edible glue addition amount variable), and R (edible glue addition amount variable) is the range of the corresponding edible glue addition amount variables q1-q3, which can represent the influence of the edible glue addition amount on the pizza bursting taste. The larger the R value, the greater the influence.

[0319] q (variable of sodium caseinate addition) is the average value of Q (variable of sodium caseinate addition), and R (variable of sodium caseinate addition) is the range of the corresponding sodium caseinate addition variables q1-q3, which can represent the influence of sodium caseinate addition on the pizza bursting taste. The larger the R value, the greater the influence.

[0320] The bursting taste of coconut flavored pizza prepared with different seasoning powder formulas was evaluated through multi-dimensional scoring and group statistical analysis. According to Table 15, from the extreme difference values ​​of the sensory score, it can be seen that adjusting the amount of edible gum added has the greatest impact on the bursting taste of coconut flavored pizza, followed by the amount of sodium caseinate added and the amount of acetylated distarch adipate added.

[0321] As shown in Table 14, when the amount of acetylated distarch adipate added in the coconut-flavored pizza recipe is 5%-10.5%, the amount of edible gum added is 0.4%-1.6%, and the amount of sodium caseinate added is 2%-4%, the coconut-flavored pizza has a better bursting taste. Among them, when the amount of acetylated distarch adipate added is 8.44%, the amount of edible gum added is 1.51%, and the amount of sodium caseinate added is 3.02%, the coconut-flavored pizza of Example 20 has the best bursting taste.

[0322] Examples 21-25, Comparative Examples 1-2: Vanilla flavored popping fillers at different heating temperatures

[0323] 1. Ratio and preparation method

[0324] Ratio (mass percentage)

[0325] 24.43% of light cream, 0.20% of low-gluten wheat flour, 17.45% of vanilla flavor seasoning powder, 57.85% of water, and 0.07% of potassium sorbate, wherein the vanilla flavor seasoning powder is the vanilla flavor seasoning powder of Example 10.

[0326] Preparation method

[0327] (1) baking the low-gluten wheat flour at 180° C. for 15 minutes, and uniformly mixing the baked low-gluten wheat flour with other components according to a certain proportion;

[0328] (2) The mixed raw materials were heated at 50° C. for 2 minutes with stirring. After the heating was completed, the raw materials were stirred evenly and then immediately sieved at 75° C. with a sieve aperture of 20 mesh;

[0329] (3) pouring the sieved raw materials into a truncated cone-shaped mold (upper surface diameter 15 mm; lower surface diameter 20 mm, height 15 mm), and freezing at -35°C for 60 minutes;

[0330] (4) demoulding the frozen product to obtain the vanilla flavored popping filling.

[0331] The preparation methods and composition ratios of Examples 22 to 25 and Comparative Examples 1-2 are the same as those of Example 21, except that the heating temperatures in step (2) are different, as shown in Table 4.

[0332] 2. Viscosity measurement of vanilla flavored popping fillers of Examples 21-25 and Comparative Examples 1-2

[0333] The sieved products of Example 21 to Example 25 and Comparative Examples 1-2 in step (2) were respectively taken and their viscosities were measured using a rotational viscometer (Fungilab) for three times at a rotation speed of 30-100 RPM.

[0334] The viscosity measurement results of Examples 21-25 and Comparative Examples 1-2 are shown in Table 4 below:

[0335] Table 4 Viscosity measurement results of Examples 21-25 and Comparative Examples 1-2

[0336]

[0337] According to Table 4, the viscosity of the vanilla-flavored popping filling is related to the heating temperature. When the heating temperature is greater than or equal to 50°C and less than 75°C, the obtained vanilla-flavored popping filling has a moderate viscosity, and the filling shape can be kept from flowing during baking, which is beneficial for placing it in baked food later to present a good popping effect. Among them, when the heating temperature is about 60°C, the viscosity and taste of the popping filling are optimal. When the heating temperature is too high, the popping filling cannot maintain a good appearance, which is inconvenient for subsequent operations and cannot present a good popping taste.

[0338] Examples 26-30, Comparative Examples 3-4: Coconut-flavored popping fillers at different heating temperatures

[0339] 1. Ratio and preparation method

[0340] Ratio (mass percentage)

[0341] 24.93% light cream, 0.20% low-gluten wheat flour, 15.45% coconut flavor seasoning powder, 19.94% water, 0.07% potassium sorbate, 29.43% frozen raw coconut milk, 9.98% coconut milk, wherein in the coconut flavor seasoning powder, based on the mass of the coconut flavor seasoning powder, there are 8.12% acetylated distarch adipate, 1.52% edible gum (xanthan gum: locust bean gum: guar gum = 2:1:1, mass ratio), 3.05% sodium caseinate, 20.31% non-dairy creamer, 33.71% milk powder, 32.9% white granulated sugar, 0.25% salt and 0.14% silicon dioxide.

[0342] Preparation method

[0343] (1) baking the low-gluten wheat flour at 180° C. for 15 minutes, and uniformly mixing the baked low-gluten wheat flour with other components according to a certain proportion;

[0344] (2) The mixed raw materials were heated at 50° C. for 2 minutes with stirring. After the heating was completed, they were immediately sieved at 75° C. with a sieve aperture of 20 mesh;

[0345] (3) pouring the sieved raw materials into a truncated cone-shaped mold (upper surface diameter 15 mm; lower surface diameter 20 mm, height 15 mm), and freezing at -35°C for 60 minutes;

[0346] (4) demoulding the frozen product to obtain the coconut-flavored popping filling.

[0347] The preparation methods and composition ratios of Examples 27-30 and Comparative Examples 3-4 are the same as those of Example 26, except that the heating temperatures in step (2) are different, as shown in Table 5.

[0348] 2. Viscosity measurement of coconut flavored popping fillers of Examples 26-30 and Comparative Examples 3-4

[0349] The sieved products of Example 26 to Example 30 and Comparative Examples 3 to 4 in step (2) were respectively taken and their viscosities were measured using a rotational viscometer (Fungilab) for three times at a rotation speed of 30-100 RPM.

[0350] The viscosity measurement results of Examples 26-30 and Comparative Examples 3-4 are shown in Table 5 below:

[0351] Table 5 Viscosity measurement results of Examples 26-30 and Comparative Examples 3-4

[0352]

[0353] According to Table 5, the viscosity of the coconut-flavored popping filling is related to the heating temperature. When the heating temperature is greater than or equal to 50°C and less than 75°C, the viscosity of the coconut-flavored popping filling is moderate, and the filling shape can be kept from flowing during baking, which is beneficial for later placement in baked foods to form a good popping effect. Among them, when the heating temperature is about 60°C, the viscosity of the popping filling and the coconut flavor are well balanced. When the heating temperature is too high, the popping filling cannot maintain a good appearance, which is inconvenient for subsequent operations and cannot present a good popping taste.

[0354] Examples 31-32, Comparative Examples 5-8: Exploding Pizza

[0355] 1. Preparation method

[0356] The exploding pizza was prepared by using the exploding fillings of Example 23 and Example 28 to obtain the exploding pizza of Examples 31-32, and the preparation method is as follows:

[0357] Place 6 pieces of fillings on the pizza base (Mission Thin Crisp Base, 10 inches), add durian puree (90g) to cover the pizza base, and wrap the fillings between the base and the durian puree. Add 80g of mozzarella cheese (Fonterra) on the surface of the durian puree, and bake in the oven at 255°C for 5 minutes.

[0358] The preparation method of the pizza with bursting liquid in Comparative Examples 5-8 is the same as that in Example 31, except that the bursting liquid filler in Example 31 is replaced with the following filler.

[0359] Comparative Example 5: Ice cream (Baxi)

[0360] Comparative Example 6: Refrigerated mousse sauce (Fusong)

[0361] Comparative Example 7: Room Temperature Cheese Sauce (Baoli)

[0362] Comparative Example 8: Chocolate Sauce (Kerry)

[0363] 2. Measurement of viscosity of pizza fillings in Examples 31-32 and Comparative Examples 5-8

[0364] The viscosity of the pizza fillings in Examples 31-32 and Comparative Examples 5-8 was measured using a rotational viscometer (Fungilab) at a rotation speed of 10-100 RPM.

[0365] The viscosity results of the pizzas in Examples 31-32 and Comparative Examples 5-8 at different measurement temperatures are shown in Table 6 below:

[0366] Table 6 Viscosity results of pizza at different measurement temperatures in Examples 31-32 and Comparative Examples 5-8

[0367]

[0368]

[0369] 3. Sensory evaluation test of pizza of Examples 31-32 and Comparative Examples 5-8

[0370] Scoring method: 8 tasters were selected to evaluate the pizzas of Examples 31-32 and Comparative Examples 5-8 (the average value of each part was taken), and the sensory score was N, and the composition of N was: N=0.15A+0.15B+0.15C+0.55D, where A represents the melting feeling in the mouth, smooth and delicate taste is good, sticky and sticky taste is bad, and the highest score is 100;

[0371] B represents greasiness, no greasiness is good, greasy feeling is bad, and the highest score is 100;

[0372] C stands for uprightness. After baking, it should maintain a certain height without collapsing and stand straight, which is good. Otherwise, it is bad. The highest score is 100.

[0373] D represents the bursting feeling when you bite into it. If it bursts instantly when you bite it, it is good. If it clumps or becomes liquid when you bite it, it is bad. The highest score is 100.

[0374] The sensory evaluation results of the pizzas of Examples 31-32 and Comparative Examples 5-8 are shown in Table 7 below:

[0375] Table 7 Sensory evaluation results of pizza with bursting liquid of Examples 31-32 and Comparative Examples 5-8

[0376] Serial number 0.15A 0.15B 0.15C 0.55D N Embodiment 31 14 13 13 51 91 Embodiment 32 14 13 14 50 91 Comparative Example 5 11 11 0 0 22 Comparative Example 6 11 13 0 0 24 Comparative Example 7 9 10 14 26 59 Comparative Example 8 10 12 10 46 78

[0377] According to Table 7, the pizzas of Examples 31 and 32 have high sensory scores, and have good melt-in-the-mouth texture, no greasy feeling, bursting feeling, and high uprightness. The overall taste score is higher than that of common sauces on the market.

[0378] After the bursting filling of the present application is put into the pizza and baked, the bursting filling can maintain its initial shape, has good uprightness, bursts instantly after biting, slowly melts and flows after entering the mouth, and the flow degree is uniform, providing a multi-layered taste. After the ice cream of comparative example 5 is put into the pizza and baked, the ice cream is completely melted, the viscosity is too low, and the fluidity is too good. The melted ice cream slurry flows on the pizza, which can neither maintain the shape nor form a bursting taste. At the same time, the completely melted ice cream has a high moisture content, and the moisture penetrates into the pizza base, making the base sticky and affecting the overall taste of the pizza. After the refrigerated mousse sauce of comparative example 6 is put into the pizza and baked, the refrigerated mousse sauce is basically completely melted, the viscosity of the melted sauce is low, and most of the melted sauce overflows the wrapping cavity of the pizza filling. That is, the refrigerated mousse sauce cannot maintain a good appearance after baking, and it cannot produce a bursting taste. The room temperature cheese sauce of comparative example 7 is difficult to shape at room temperature, and cannot be quickly transferred to the pizza base, which is inconvenient to operate. After being put into the pizza and baked, the room temperature cheese sauce forms a thick colloid with poor fluidity and high viscosity. It clumps in the mouth and cannot form a bursting mouthfeel. The chocolate sauce of Comparative Example 8 is basically completely melted after baking, but due to a certain viscosity, it has good fluidity in the mouth and can barely maintain its uprightness, but it will flow directly into the mouth after biting, without the amazing bursting state presented in Examples 31 and 32. At the same time, due to the high heat sensitivity of chocolate, the taste is very dependent on temperature. Under the conditions of 40℃-80℃, its fluidity changes dramatically. It is difficult to maintain the viscosity of bursting during actual operation, and the quality is prone to instability.

[0379] Although specific embodiments have been described, it is possible that there are or are currently unforeseeable substitutions, modifications, changes, improvements, and substantial equivalents of the above embodiments for the applicant or other skilled in the art. Therefore, the appended claims submitted and the claims that may be amended are intended to cover all such substitutions, modifications, changes, improvements, and substantial equivalents.

Claims

1. A seasoning powder, based on the mass of the seasoning powder, the seasoning powder comprises 5%-20% by mass modified starch, 0.3%-5.5% edible gum and 1%-5.5% emulsion stabilizer.

2. The seasoning powder according to claim 1, in, Based on the mass of the seasoning powder, the seasoning powder includes 5.5%-15% by mass of modified starch, 0.5%-2% by mass of edible gum and 1%-4% by mass of an emulsion stabilizer. Optionally, based on the mass of the seasoning powder, the seasoning powder includes 6%-11% by mass of modified starch, 1%-1.7% by mass of edible gum and 2%-3.5% by mass of an emulsion stabilizer.

3. The seasoning powder according to claim 1 or 2, in, The modified starch includes acetylated distarch At least one of esters, acetylated distarch phosphate, hydroxypropyl distarch phosphate, distarch phosphate, and carboxymethyl starch.

4. The seasoning powder according to any one of claims 1 to 3, in, The edible gum comprises at least one of carrageenan, xanthan gum, guar gum, agar, gelatin, locust bean gum, gum arabic, gellan gum, pectin or konjac gum. Optionally, the edible gum is selected from a combination of xanthan gum, locust bean gum and guar gum.

5. The seasoning powder according to any one of claims 1 to 4, in, The emulsion stabilizer includes at least one of sodium caseinate, casein or sucrose fatty acid ester.

6. The seasoning powder according to any one of claims 1 to 5, in, The seasoning powder also includes at least one of non-dairy creamer, milk flavoring agent, sugar, edible flavoring agent, salt or anti-caking agent.

7. The seasoning powder according to any one of claims 1 to 6, in, Based on the mass of the seasoning powder, the seasoning powder includes 6%-11% of modified starch, 1.2%-1.7% of edible gum, 2%-4% of The seasoning powder comprises an emulsifier stabilizer, 19%-22% non-dairy creamer, 30%-35% milk flavoring agent, 30%-35% sugar, 0.2%-0.5% salt, and 0.1%-0.15% anti-caking agent. Optionally, based on the mass of the seasoning powder, the seasoning powder also includes 0.2-0.3% edible flavoring in mass percentage.

8. A popping filler, based on the mass of the popping filler, the popping filler comprises 9%-40% by mass of cream, 0.05%-2% of edible powder and 7%-25% of the seasoning powder according to any one of claims 1-7.

9. The explosion filler according to claim 8, in, Based on the mass of the exploding filler, the exploding filler includes 14%-34% by mass of cream, 0.05%-2% by mass of edible powder and 12%-25% by mass of the seasoning powder according to any one of claims 1-7.

10. The explosion filler according to claim 8 or 9, in, Based on the mass of the bursting filler, the bursting filler includes 19%-29% by mass of cream, 0.1%-1% by mass of edible powder and 15%-20% by mass of the seasoning powder according to any one of claims 1-7. Optionally, based on the mass of the bursting filler, the bursting filler includes 22%-26% by mass of cream, 0.1%-0.5% by mass of edible powder and 15%-18% by mass of the seasoning powder according to any one of claims 1-7.

11. The explosion filler according to any one of claims 8 to 10, in, The cream is light cream.

12. The explosion filler according to any one of claims 8 to 11, in, The edible flour comprises at least one of wheat flour, corn flour or rice flour. Optionally, the edible flour is wheat flour. More optionally, the wheat flour is low-gluten wheat flour.

13. The explosion filler according to any one of claims 8 to 12, in, Based on the mass of the bursting filler, the bursting filler also includes 40%-75% by mass of an edible solvent and 0%-0.15% by mass of a preservative. Optionally, the bursting filler also includes 40%-70% by mass of an edible solvent and 0%-0.1% by mass of a preservative. More optionally, based on the mass of the bursting filler, the bursting filler also includes 50%-60% by mass of an edible solvent and 0.02%-0.07% by mass of a preservative.

14. The explosion filler according to any one of claims 8 to 13, in, Based on the mass of the exploding filler, the exploding filler includes 22%-26% by mass of cream, 0.1%-0.5% of edible powder, 15%-18% of the seasoning powder according to any one of claims 1-7, 56%-60% of edible solvent and 0.02%-0.07% of preservative.

15. The explosion filler according to any one of claims 8 to 14, in, The explosion filler is a sphere, a cube, a cylinder, a cone, a truncated cone or a prism.

16. A baked food with bursting liquid, comprising the seasoning powder according to any one of claims 1 to 7 or the bursting liquid filling according to any one of claims 8 to 15.

17. The grilled food according to claim 16, in, The exploding baked food includes exploding pizza, exploding egg tarts, exploding bread, exploding cakes, exploding mochi, exploding puffs, exploding chicken fillets, exploding mashed potatoes or exploding tofu.

18. The grilled food according to claim 16 or 17, in, The exploding filler in the exploding baked food has an exploding state under pressure, and the viscosity of the exploding filler in the exploding baked food at 50° C.-60° C. is 5000 mPa·s-1000 mPa·s.

19. A method for preparing the explosion filler according to any one of claims 8 to 18, the method comprising at least the following steps: (1) mixing the components of the explosion filler uniformly; (2) Stir and heat the product of step (1) and then sieve it.

20. The method according to claim 19, in, In step (2), the heating temperature is 50°C-74°C, and the heating time is 1 min-10 min. Optionally, the heating temperature is 55°C-70°C, and the heating time is 1 min-5 min.

21. The method according to claim 19 or 20, further comprising the steps of: (3) pouring the product of step (2) into a mold and freezing it; (4) De-molding the product of step (3) to obtain the explosion filler.

22. The method according to claim 21, in, In step (3), the freezing temperature is -80°C to -18°C, and the freezing time is 0.5h to 24h. Optionally, the freezing temperature is -45°C to -35°C, and the freezing time is 0.5h to 1.0h.

23. A method for preparing pizza, the method comprising at least the following steps: (A) placing the exploding filling according to any one of claims 8 to 15 on the surface of a pizza base; (B) adding pizza toppings, wherein the pizza toppings completely or partially cover the popping filling; (C) baking the product of step (B).

24. The method according to claim 23, in, In step (C), the baking temperature is 235° C.-265° C., and the baking time is 4 min-7 min.

25. A pizza with bursting liquid, wherein the pizza with bursting liquid is prepared according to the method of claim 23 or 24.

26. The pizza according to claim 25, in, The exploding filling in the exploding pizza has an exploding state under pressure, and the viscosity of the exploding filling in the exploding pizza at 50° C.-60° C. is 5000 mPa·s-1000 mPa·s.

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