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Lotus seed paste mooncake modifier

A technology of improving agent and lotus seed paste, applied in the field of food additives, can solve the problems of reduced water and oil mutual solubility, oil spillage, etc., and achieve the effects of anti-aging shelf life, fresh and smooth taste

Inactive Publication Date: 2013-02-27
DONGGUAN XIDENGKE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The traditional method of frying lotus seed paste is to boil the lotus seeds, peel them and grind them, then add sugar and oil and stir-fry at a high temperature of 140°C-260°C. Sugar is easy to crystallize under high temperature conditions, resulting in the phenomenon commonly known in the industry as sand turning. , the miscibility of water and oil will also be reduced, and the phenomenon of oil spillage will appear in the normal temperature state of the lotus seed paste

Method used

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  • Lotus seed paste mooncake modifier

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Weigh 135 grams of modified starch, 75 grams of sodium pyrophosphate, and 90 grams of sodium carbonate, and mix them well, which is the lotus seed paste mooncake improver of the present invention, mix it into a paste with an appropriate amount of peanut oil, and set aside; weigh 10 kilograms of lotus seeds Cooked, 13 kg of sugar, 8 kg of peanut oil, and the prepared paste are added to the grinder for grinding, and then cooked according to the traditional process.

Embodiment 2

[0031] Weigh 207 grams of modified starch, 76 grams of sodium pyrophosphate, and 95 grams of sodium carbonate, and mix them well to form the lotus paste mooncake improver of the present invention. Mix it with an appropriate amount of peanut oil to form a paste, and set aside; weigh 10 kilograms of lotus seeds Cooked, 13 kg of sugar, 8 kg of peanut oil, and the prepared paste are added to the grinder for grinding, and then cooked according to the traditional process.

Embodiment 3

[0033] Weigh 45 grams of modified starch, 39 grams of sodium pyrophosphate, and 42 grams of sodium carbonate, and mix them well to form the lotus paste mooncake improver of the present invention. Mix it with an appropriate amount of peanut oil to form a paste, and set aside; weigh 10 kilograms of lotus seeds Cooked, 13 kg of sugar, 8 kg of peanut oil, and the prepared paste are added to the grinder for grinding, and then cooked according to the traditional process.

[0034] apply effects

[0035] 1, the traditional method frying lotus paste and the contrast of the lotus paste after adding the lotus paste moon cake improver prepared according to embodiment 1:

[0036]

[0037] 2, according to the comparison of the different additions of the lotus paste moon cake improver prepared in embodiment 1:

[0038] The lotus seed paste mooncake improver belongs to compound food additives, and it is fried after adding lotus seed pulp according to the addition amount of 1.6%, 1.4%, 1.2...

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Abstract

The invention relates to the field of food additives and provides a lotus seed paste mooncake modifier. The lotus seed paste mooncake modifier comprises the following components in percentage by weight: 35-55% of modified starch, 18-32% of sodium pyrophosphate and 25-35% of sodium carbonate. The modifier is added and utilized before the lotus seed paste mooncake materials are fried to ensure that the phenomenon of founding and oil penetration does not occur easily in the frying process; after being subject to high temperature twice through frying and baking of a mooncake, the lotus seed paste can keep affinity of sugar, oil, water and protein in the state of normal temperature so that the lotus seed paste mooncake has the effects of pleasant, smooth and fine mouth feel without sticking teeth, moisturizing, antiaging, long shelf life, and the like.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a lotus paste mooncake improver. Background technique [0002] The lotus paste filling of Cantonese mooncakes is traditionally prepared from Xianglian. Lotus paste has the fragrance of lotus seeds, and is deeply loved by consumers in Guangdong and all over the country. The composition of lotus seeds is mainly starch, and there are also galactan, pentosan, raffinose and dextrin, as well as protein and fat components. According to the data, as the best material for lotus paste, Xiangbai lotus from Xiangtan, Hunan has a starch content of 27.8% and a protein content of 9.2%. [0003] Lotus seeds are starchy foods, and heat treatment during processing will cause starch gelatinization. When left at room temperature or a temperature lower than room temperature, it will condense and precipitate, and this phenomenon is called aging. The essence is that the gelatinized starch is automatic...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/03A23L29/00
Inventor 李智生
Owner DONGGUAN XIDENGKE FOOD
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