Coffee prebiotic yellow stuffing and preparation method thereof
By preparing a coffee-colored prebiotic yellow-flavored filling, using specific raw materials and processes, the problem of the monotonous flavor of traditional mooncake fillings has been solved, achieving a diversity of filling flavors and increasing public appeal.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- SHANGHAI YUANZU HIGH-TECH FOOD CO LTD
- Filing Date
- 2025-12-30
- Publication Date
- 2026-04-10
AI Technical Summary
Traditional mooncake fillings have a limited variety of flavors, failing to meet consumers' demand for diversity.
Design a coffee-colored prebiotic yellow-flavored filling, which includes a specific ratio of drinking water, white bean paste, fructooligosaccharides, white sugar, malt syrup, agar, salt, soybean oil, potassium sorbate, flavoring, cocoa powder, plum powder and glutinous rice flour, and is prepared through specific mixing and heating steps.
This has increased the variety of flavors in the fillings, making them more appealing to the general public.
Abstract
Description
Technical Field
[0001] This invention relates to the field of food technology, specifically to a coffee-colored prebiotic yellow-flavored filling and its preparation method. Background Technology
[0002] Traditional mooncake fillings have limited flavor options and cannot cater to the diverse tastes of today's consumers. Therefore, designing various new filling flavors is crucial to gain wider consumer appeal. Summary of the Invention
[0003] To overcome the shortcomings of the prior art, this invention provides a coffee-colored prebiotic yellow-flavored filling and its preparation method.
[0004] To achieve the above objectives, a coffee-colored prebiotic yellow-flavored filling is designed, comprising a filling ingredient, characterized in that the filling ingredient comprises the following raw materials in parts by weight: drinking water 2.21%, white bean paste 52.95%, fructooligosaccharides 2.21%, white sugar 13.24%, malt syrup 19.42%, agar 0.61%, salt 0.09%, soybean oil 7.72%, potassium sorbate 0.09%, flavoring 0.07%, cocoa powder 2.21%, plum powder 0.99%, and glutinous rice flour 0.77%.
[0005] The potassium sorbate mentioned is in powder form.
[0006] The flavoring is vanilla powder flavoring.
[0007] A method for preparing a coffee-colored prebiotic yellow-flavored filling, characterized by comprising the following steps: S1. Thaw the white bean paste at room temperature (below 25°C) for 12 hours in advance. S2, mix part of the soybean oil and plum powder with an egg whisk until there are no lumps, then let stand for 30 minutes to obtain material A for later use; S3, take another portion of soybean oil and cocoa powder, mix and stir until there are no lumps, then let stand to obtain material B for later use; S4, mix part of the drinking water and part of the glutinous rice flour evenly and set aside to obtain material C; S5. Add malt syrup and the remaining drinking water to the jacketed kettle, then add the semi-thawed white bean paste. After the white bean paste is broken up, add fructooligosaccharides and white sugar and mix well. Then add agar and salt and mix well. Heat with steam, then add some of material C. Add the remaining soybean oil and material B in small amounts several times, mixing until all the oil is absorbed before adding material A. S6, finally add potassium sorbate and flavoring, mix well, and it's ready to serve.
[0008] Compared with the prior art, the present invention provides a coffee-colored prebiotic yellow-flavored filling and its preparation method, which enhances the diversity of filling flavors and increases public appeal. Detailed Implementation Example
[0009] This embodiment is a coffee-colored prebiotic yellow-flavored filling, comprising the following ingredients by weight: drinking water 2.21%, white bean paste 52.95%, fructooligosaccharides 2.21%, white sugar 13.24%, malt syrup 19.42%, agar 0.61%, salt 0.09%, soybean oil 7.72%, potassium sorbate 0.09%, flavoring 0.07%, cocoa powder 2.21%, plum powder 0.99%, and glutinous rice flour 0.77%.
[0010] Potassium sorbate is in powder form.
[0011] The flavoring is vanilla powder flavoring.
[0012] A method for preparing a coffee-colored prebiotic yellow-flavored filling includes the following steps: S1. Thaw the white bean paste at room temperature (below 25°C) for 12 hours in advance. S2, mix part of the soybean oil and plum powder with an egg whisk until there are no lumps, then let stand for 30 minutes to obtain material A for later use; S3, take another portion of soybean oil and cocoa powder, mix and stir until there are no lumps, then let stand to obtain material B for later use; S4, mix part of the drinking water and part of the glutinous rice flour evenly and set aside to obtain material C; S5. Add malt syrup and the remaining drinking water to the jacketed kettle, then add the semi-thawed white bean paste. After the white bean paste is broken up, add fructooligosaccharides and white sugar and mix well. Then add agar and salt and mix well. Heat with steam, then add some of material C. Add the remaining soybean oil and material B in small amounts several times, mixing until all the oil is absorbed before adding material A. S6, finally add potassium sorbate and flavoring, mix well, and it's ready to serve.
[0013] It has increased the diversity of filling flavors and enhanced its popularity among the general public.
Claims
1. A coffee-colored prebiotic yellow-flavored filling, comprising a filling ingredient, characterized in that: The filling comprises the following ingredients in parts by weight: drinking water 2.21%, white bean paste 52.95%, fructooligosaccharides 2.21%, white sugar 13.24%, malt syrup 19.42%, agar 0.61%, salt 0.09%, soybean oil 7.72%, potassium sorbate 0.09%, flavoring 0.07%, cocoa powder 2.21%, plum powder 0.99%, and glutinous rice flour 0.77%.
2. The coffee-colored prebiotic yellow-flavored filling according to claim 1, characterized in that: The potassium sorbate mentioned is in powder form.
3. The coffee-colored prebiotic yellow-flavored filling according to claim 1, characterized in that: The flavoring is vanilla powder flavoring.
4. A method for preparing a coffee-colored prebiotic yellow-flavored filling according to any one of claims 1 to 3, characterized in that: Includes the following steps: S1. Thaw the white bean paste at room temperature (below 25°C) for 12 hours in advance. S2, mix part of the soybean oil and plum powder with an egg whisk until there are no lumps, then let stand for 30 minutes to obtain material A for later use; S3, take another portion of soybean oil and cocoa powder, mix and stir until there are no lumps, then let stand to obtain material B for later use; S4, mix part of the drinking water and part of the glutinous rice flour evenly and set aside to obtain material C; S5. Add malt syrup and the remaining drinking water to the jacketed kettle, then add the semi-thawed white bean paste. After the white bean paste is broken up, add fructooligosaccharides and white sugar and mix well. Then add agar and salt and mix well. Heat with steam, then add some of material C. Add the remaining soybean oil and material B in small amounts several times, mixing until all the oil is absorbed before adding material A. S6, finally add potassium sorbate and flavoring, mix well, and it's ready to serve.