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Stuffing material for bakery products

A technology for baked goods and fillings, which is used in baked goods, food preparation, baking, etc., can solve the problems of air bubbles bursting, affecting the quality of baked goods, and rough taste, achieving good water holding capacity and thickening ability, and improving resistance. Freezing effect, anti-aging effect of starch

Inactive Publication Date: 2010-02-03
MASSON GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If it is placed for a long time, the moisture in the filling will be gradually absorbed by the baked products, which will affect the shape of the filling, and in severe cases will reduce the shelf life of baked products
The reason is: due to the adsorption of the internal pores of the baked product, the filling will be left for a period of time, which will cause the air bubbles to burst and return to the original liquid state, and the moisture will be gradually absorbed by the inside of the baked product, thus affecting the appearance and shelf life of the baked product;
[0005] 3. Margarine + sugar / syrup. The filling usually contains unmelted sugar particles, which has a rough taste and tends to harden in winter, which affects the quality of baked products.
To sum up, regardless of the use of jam, non-dairy cream, margarine + sugar / syrup, there are defects that affect the quality and taste of fillings and baked products to varying degrees, and it is difficult to meet the needs of customers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0089] The preparation method of the stuffing that bakery food of the present invention uses comprises the following steps:

[0090] (1), first weigh 0-11% of the total weight of modified starch, 0.1-0.6% of hydrocolloid, 1-5% of distilled monoglyceride, 0.01-0.1% of potassium sorbate, 2-5% Put the powdery raw materials such as fillers into the container and mix them evenly;

[0091] (2) After adding 5-30% of the total weight of edible water-retaining agent and 30-35% of the total water amount of 18-50% of the total weight into the above container, heat it to 80-100°C to make the material Dissolve completely, and keep the solution at 60-80°C;

[0092] (3), join the granulated sugar that accounts for 10~30% of gross weight into another container that fills 65-70% of the total amount of water that accounts for 18-50% of gross weight, then heat to 60-80 ℃, make The sugar dissolves completely to form sugar water;

[0093] (4), pour the sugar water in step (3) into the solution ...

Embodiment 1

[0096] Embodiment one: the weight ratio of each component in the present embodiment is as follows:

[0097] White sugar 10%, sodium starch phosphate 9%, hydroxypropyl starch ether 2%,

[0098] Pectin 0.5%, Xanthan Gum 0.1%, Distilled Monoglyceride 5%,

[0099] Whole milk powder 5%, potassium sorbate 0.1%,

[0100] Concentration of 75% sorbitol 30%, water 38%,

[0101] Food flavor 0.2%, food coloring 0.1%.

[0102] The concrete preparation method of stuffing described in the present embodiment comprises the following steps:

[0103] (1), first take by weight 9% sodium starch phosphate, 2% hydroxypropyl starch ether, 0.5% pectin, 0.1% xanthan gum, 5% distilled monoglyceride, 5% Put whole milk powder and 0.1% potassium sorbate into the container and mix evenly;

[0104] (2), after adding 30% of the total weight of sorbitol with a concentration of 75% and water of 11% of the total weight, it is heated to 85°C until the material is completely dissolved, and the solution is kep...

Embodiment 2

[0107] Embodiment two: the weight ratio of each component in the present embodiment is as follows:

[0108] Sugar 30%, Sodium Starch Phosphate 2.5%, Hydroxypropyl Starch Ether 1%,

[0109] Pectin 0.09%, Xanthan Gum 0.02%, Distilled Monoglyceride 1%,

[0110] Whole milk powder 5%, potassium sorbate 0.01%,

[0111] Concentration of 75% sorbitol 10%, water 50%,

[0112] Food flavor 0.2%, food coloring 0.18%.

[0113] The concrete preparation method of stuffing described in the present embodiment comprises the following steps:

[0114] (1), first weigh the powdery raw materials of the following weight ratio respectively: sodium starch phosphate 2.5%, hydroxypropyl starch ether 1%, pectin 0.09%, xanthan gum 0.02%, distilled monoglyceride 1%, Put 5% whole milk powder, 0.01% potassium sorbate, etc. into the container, and mix well;

[0115] (2), after adding 10% of the total weight concentration of sorbitol and 15% of the total weight of water, heated to 85 ° C until the materia...

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PUM

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Abstract

The invention relates to a stuffing material of roasted food which comprises the following components (by weight ratio): granulated sugar 10-30%, modified starch 0-11%, hydrophilic colloid 0.1-0.6%, distilled glycerin monostearate 1-5%, potassium sorbate 0.01-0.1%, edible water-loss reducer 5-30%, edible essence or edible pigment or their combination 0.2-0.5%, and balancing water whose content isnot higher than 50%. The stuffing material has good flowability, water-holding ability and freeze-resisting property.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a filling for baked foods such as cakes, breads and pastries. Background technique [0002] At present, in the baking industry, there are roughly the following types of fillings used in baked foods: [0003] 1. Jam (or fruit paste): Jam (or fruit paste) used as a sandwich filling for baked products is prone to agglomeration and hardening, which affects the taste. Its reason is: because the moisture content of jam (or fruit cream) generally exceeds 50%, is far higher than the moisture content of baking product (generally not exceeding 30%). Due to the formula, its water holding capacity is limited, and some of the moisture must be transferred from the jam (or fruit paste) to the baked product, which affects the shelf life of the baked product. At the same time, due to the loss of water, the original gloss, fluidity and taste of the jam will also be affected; [0004] 2. Non-dairy ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A23L1/06A23L1/03A23L1/05A23L21/10A23L29/00A23L29/20
Inventor 林映华薛延毅
Owner MASSON GROUP
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