CN101647527A - Lower-sugar paste stuffing and preparation method thereof - Google Patents
Lower-sugar paste stuffing and preparation method thereof Download PDFInfo
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- CN101647527A CN101647527A CN200910192002A CN200910192002A CN101647527A CN 101647527 A CN101647527 A CN 101647527A CN 200910192002 A CN200910192002 A CN 200910192002A CN 200910192002 A CN200910192002 A CN 200910192002A CN 101647527 A CN101647527 A CN 101647527A
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Abstract
The invention discloses lower-sugar paste stuffing which is prepared by raw materials, i.e. cooked lotus seed dry powder or cooked mung bean dry powder, total sugar, vegetable oil and soybean isolatedprotein. The invention overcomes the defects of the prior art, provides the lower-sugar paste stuffing retaining the nutrient components and the body fragrance of the raw materials and greatly reducing the processing cost and a preparation method for preparing the paste stuffing by using the raw material dry powder, which prevents long high-temperature steaming and stir frying and reduces the generation of toxic and harmful substances.
Description
[technical field]
The present invention relates to a kind of Rong's filling, the invention still further relates to the preparation method of this Rong's filling.
[background technology]
Rong's filling is mainly used in daily meal bag dessert and makes and produce guang-type moon cake, and purposes is wider, and consumption is very big.Only with regard to the numerical value of Chinese bakery product sugar prod TIA statistics in 2008, the sales volume in moon cake for the Mid-autumn Festival market is at 12,000,000,000 yuan, and guang-type moon cake accounts for 75～80%, and Rong's filling moon cake account for wherein 80%.Rong's filling be particular about select materials pure, technology is traditional, characteristics such as the guang-type moon cake profile of its making and color and luster is attractive in appearance, the thin filling of skin is beautiful, mouthfeel and tasteful, delicately packed, instant are subjected to liking of various places consumer deeply.
Tradition Rong filling mainly is to be basic material with plant piece root class, beans, fruit, add more sugar, wet goods and realized the sweet good to eat sense organ demand of product flavour, but because of raw material variety makes up more single, so that product " three high is low " is high fat, high sugar, high energy, low albumen, be its main feature, be unsuitable for the consumer that those need dietary restriction.
In addition, it is more that tradition Rong filling is made production link, length consuming time, energy consumption height, quality is restive, and its manufacture craft is as follows: raw material → screening impurity elimination → clean → soak → add water is stewing to be boiled → defibrination → sugaring, the long-time frying of oil → progressively cooling → play pot → cooling → packed for standby use.It exists subject matter to have: 1) energy resource consumption is very big, and material bean has absorbed more water by cleaning, soak, add stewing the boiling of water, needs again afterwards by the heating of high temperature interlayer moisture therefrom to be evaporated discharge for a long time; 2) because the shovel of Rong's filling boils process more finally, viscosity is bigger, the more difficult evaporation of moisture is discharged, if so duration and degree of heating control or misoperation easily cause phenomenons such as rushing down oil, oil impregnate, burned black, caking, conglomeration, the high temperature shovel boils and makes that easily equipment dynamic consumption is many, machinery equipment wearing and tearing acceleration in addition, working strength of workers is excessive, pure muscular labor is many, and is stronger to the experience dependence, is difficult to make every batch of steady quality; 3) raw material also produces poisonous and harmful substance easily in that to add the loss of pining for various nutrients for a long time bigger under hot conditions.
[summary of the invention]
The present invention has overcome the deficiencies in the prior art, a kind of nutritional labeling and body fragrant that has kept raw material is provided, the lower-sugar paste stuffing that cost of manufacture is low and a kind of long-time high temperature shovel of avoiding boil, the preparation method of making Rong's filling with raw material dry powder that reduces that poisonous and harmful substance produces.
The present invention is achieved by the following technical solutions:
A kind of lower-sugar paste stuffing is characterized in that: made by raw material Semen Nelumbinis (processed) dry powder or ripe Semen phaseoli radiati dry powder, total reducing sugar, vegetable oil, soybean protein isolate.
Aforesaid lower-sugar paste stuffing is characterized in that: described raw material proportioning is Semen Nelumbinis (processed) dry powder or ripe Semen phaseoli radiati dry powder 100, and total reducing sugar 100～140, vegetable oil are 15～30, soybean protein isolate 10～25.
Aforesaid lower-sugar paste stuffing is characterized in that: described total reducing sugar comprises FOS syrup, D-sorbite and granulated sugar.
Aforesaid lower-sugar paste stuffing is characterized in that: described FOS syrup and D-sorbite sum and granulated sugar ratio are (9: 1)～(8: 2).
The preparation method of above-mentioned lower-sugar paste stuffing is characterized in that: comprise the steps:
(I) making of raw material: a) raw material peeling removal of impurities:, remove foreign material with lotus seeds or mung bean peeling; B) abrasive dust: raw material pulverizing is removed the peel in cleaning; C) sieve: the raw material after will pulverizing sieves; D) do stir-fry: heat while stirring and stir, temperature control fries, and obtains the raw meal that Rong's filling is suitable for;
(II) making of standby material: e) normal temperature adds soybean protein isolate, liquid D-sorbite, FOS syrup stirring and evenly mixing down; F) leave standstill: leave standstill a period of time; G) adding granulated sugar, vegetable oil stirring and evenly mixing are standby material;
(III): h) mix stirring: will do the Rong's filling applicable raw materials powder that obtains after the stir-fry and mix stirring with standby material
Evenly; I) oil sealing is preserved stand-by.
The preparation method of aforesaid lower-sugar paste stuffing is characterized in that: described b) raw material in the step is screened to 160 orders.
The preparation method of aforesaid lower-sugar paste stuffing is characterized in that: described d) heating-up temperature in the step is 150 degree, 60 minutes frying time.
The preparation method of aforesaid lower-sugar paste stuffing is characterized in that: described b) time of repose in the step is 45～60 minutes.
Compared with prior art, the present invention has following advantage:
1, the present invention earlier with base stock as decortication lotus seeds, decortication mung bean etc. to sieve after the mechanical crushing, temperature control fries then, obtains the raw material of slaking, has promoted the body fragrant of raw material;
2, the present invention is used FOS syrup, D-sorbite, soybean protein isolate, when having lowered the sugariness of product, has also improved the alimentary health-care function of product;
3, raw material of the present invention need not boil and bleaching process through buck, has reduced the adverse effect that food additives are used in alkaline water discharging and violation; Secondly, owing to be that stirring at normal temperature is reinforced, can make the physical and chemical index such as pol, moisture of Rong's filling product reach every batch of each consistent stablizing, working strength of workers is declined to a great extent, reduced traditional consume big energy by high temperature shovel system water evaporates wherein is expelled to satisfactory method, reduced the possibility that easily produces poisonous and harmful substance in the process; More than operation is easy to control, is a kind of energy-saving and cost-reducing manufacturing process;
4, the main process of the present invention is a kind of Physical Processing method, is beneficial to the security control of food processing process, has improved the quality safety of product.
5, the present invention is energy-saving and cost-reducing, has lowered equipment loss and has prolonged ageing time, working strength of workers is declined to a great extent, and significantly improved labor productivity;
[description of drawings]
Fig. 1 is a production process flow chart of the present invention.
[specific embodiment]
A kind of lower-sugar paste stuffing is made for, soybean protein isolate by raw material Semen Nelumbinis (processed) dry powder or ripe Semen phaseoli radiati dry powder, total reducing sugar, vegetable oil.Described raw material proportioning is Semen Nelumbinis (processed) dry powder or ripe Semen phaseoli radiati dry powder 100, and total reducing sugar 100～140, vegetable oil are 15～30, soybean protein isolate 10～25.
Described total reducing sugar comprises FOS syrup, D-sorbite and granulated sugar.Described FOS syrup and D-sorbite sum and granulated sugar ratio are (9: 1)～(8: 2).
A kind of preparation method of lower-sugar paste stuffing comprises the steps:
(I) making of raw material: a) raw material peeling removal of impurities:, remove foreign material with lotus seeds or mung bean peeling; B) abrasive dust: raw material pulverizing is removed the peel in cleaning; C) sieve: the raw material after will pulverizing sieves; D) do stir-fry: heat while stirring and stir, temperature control fries, and obtains the raw meal that Rong's filling is suitable for;
(II) making of standby material: e) normal temperature adds soybean protein isolate, liquid D-sorbite, FOS syrup stirring and evenly mixing down; F) leave standstill: leave standstill a period of time; G) adding granulated sugar, vegetable oil stirring and evenly mixing are standby material;
(III): h) mix stirring: will do the Rong's filling applicable raw materials powder and the standby material mixing and stirring that obtain after the stir-fry and form Rong's filling; I) oil sealing is preserved stand-by.
Lower-sugar paste stuffing is specifically made embodiment one:
Get decortication Semen Nelumbinis (processed) or mung bean 10Kg impurity elimination → startups plant pulverizer → addings decortication Semen Nelumbinis (processed) or mung bean abrasive dust → be screened to 160 orders → heat while stirring, 150 ℃ of control temperature take the dish out of the pot the suitable raw meal of formation Rong filling after frying 60min;
In agitator, add FOS syrup 2Kg, D-sorbite 7Kg, soybean protein isolate 1Kg, mix → time of repose 45～60 minutes → add granulated sugar 1Kg, vegetable oil 1.5Kg stirring and evenly mixing and obtain that standby material → with raw material and standby material mixing and stirring that Rong's filling is suitable for, the oil sealing preservation is stand-by.
Lower-sugar paste stuffing is specifically made embodiment two:
Get decortication Semen Nelumbinis (processed) or mung bean 10Kg impurity elimination → startups plant pulverizer, add decortication Semen Nelumbinis (processed) or mung bean abrasive dust → be screened to 160 orders → heat while stirring, 160 ℃ of control temperature take the dish out of the pot after frying 55min, form the suitable raw meal of Rong's filling;
In agitator, add FOS syrup 3Kg, D-sorbite 5Kg, soybean protein isolate 2.5Kg, granulated sugar 2Kg, vegetable oil 3Kg stirring and evenly mixing mixed → time of repose 45～60 minutes → added and the raw meal and the standby material mixing and stirring of standby material → Rong's filling is suitable for obtained, obtain Rong's filling, oil sealing is preserved stand-by.
Lower-sugar paste stuffing is specifically made embodiment three:
Get decortication Semen Nelumbinis (processed) or mung bean 10Kg impurity elimination → startups plant pulverizer, add decortication Semen Nelumbinis (processed) or mung bean abrasive dust → be screened to 160 orders → heat while stirring, 145 ℃ of control temperature take the dish out of the pot after frying 70min, form the suitable raw meal of Rong's filling;
In agitator, add FOS syrup 5Kg, D-sorbite 7.5Kg while stirring, soybean protein isolate 2.5Kg, granulated sugar 1.5Kg, vegetable oil 2Kg stirring and evenly mixing mixed → time of repose 45～60 minutes → added and the raw material and the standby material mixing and stirring of standby material → Rong's filling is suitable for obtained, obtain Rong's filling, oil sealing is preserved stand-by.
Be rich in prebiotics in the FOS, compare with sucrose and have lower sugariness, it is a kind of water-soluble dietary fiber, has the gut flora that improves of generally acknowledging both at home and abroad, improves the physiological function of enteron aisle; The sugariness of D-sorbite is about the 50-80% of sucrose, is the good raw material of producing low sugariness food, can be used as a kind of sugar substitute of nutritious property.
Soybean protein isolate is rich in 8 kinds of essential amino acids of needed by human body, be described as " magical meat ", the title that has " green cow's milk ", " Tanaka's meat " again, be rich in the amino acid more than 19 kinds, and comprise the amino acid of 8 kinds of needed by human, and do not contain cholesterol, the human consumption soybean protein isolate can lower LDL-C in the blood (LDL), and keeping HDL-C (HDL), it is to maintaining human life and guaranteeing that human beings'health plays an important role.
The ways and means of using dry powder processing and fabricating lower-sugar paste stuffing is a kind of efficient very promising production technology, can be applicable to Rong's filling of other types, compares with present method, has special advantages.
Claims (8)
1, a kind of lower-sugar paste stuffing is characterized in that: made by raw material Semen Nelumbinis (processed) dry powder or ripe Semen phaseoli radiati dry powder, total reducing sugar, vegetable oil, soybean protein isolate.
2, lower-sugar paste stuffing according to claim 1 is characterized in that: described raw material proportioning is Semen Nelumbinis (processed) dry powder or ripe Semen phaseoli radiati dry powder 100, and total reducing sugar 100～140, vegetable oil are 15～30, soybean protein isolate 10～25.
3, lower-sugar paste stuffing according to claim 2 is characterized in that: described total reducing sugar comprises FOS syrup, D-sorbite and granulated sugar.
4, lower-sugar paste stuffing according to claim 3 is characterized in that: described FOS syrup and D-sorbite sum and granulated sugar ratio are (9: 1)～(8: 2).
5, the preparation method of lower-sugar paste stuffing as claimed in claim 1 is characterized in that: comprise the steps:
(I) making of raw material: a) raw material peeling removal of impurities:, remove unnecessary foreign material with lotus seeds or mung bean peeling; B) abrasive dust: will clean the peeling raw material pulverizing; C) sieve: the raw material after will pulverizing sieves; D) do stir-fry: heat while stirring and stir, temperature control fries, and obtains the raw material that Rong's filling is suitable for;
(II) making of standby material: e) normal temperature adds soybean protein isolate, liquid D-sorbite, FOS syrup stirring and evenly mixing down; F) leave standstill: leave standstill a period of time; G) adding granulated sugar, vegetable oil stirring and evenly mixing are standby material;
(III): h) mix stirring: will do the Rong's filling applicable raw materials and the standby material mixing and stirring that obtain after the stir-fry, and obtain Rong's filling; I) oil sealing is preserved stand-by.
6, the preparation method of lower-sugar paste stuffing according to claim 5 is characterized in that: described b) raw material in the step is screened to 160 orders.
7, the preparation method of lower-sugar paste stuffing according to claim 5 is characterized in that: described d) heating-up temperature in the step is 150 degree, does 60 minutes stir-fry time.
8, the preparation method of lower-sugar paste stuffing according to claim 5 is characterized in that: described b) time of repose in the step is 45～60 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101920024A CN101647527B (en) | 2009-09-01 | 2009-09-01 | Lower-sugar paste stuffing and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101920024A CN101647527B (en) | 2009-09-01 | 2009-09-01 | Lower-sugar paste stuffing and preparation method thereof |
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| CN101647527A true CN101647527A (en) | 2010-02-17 |
| CN101647527B CN101647527B (en) | 2012-05-23 |
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| CN2009101920024A Expired - Fee Related CN101647527B (en) | 2009-09-01 | 2009-09-01 | Lower-sugar paste stuffing and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406196A (en) * | 2011-12-06 | 2012-04-11 | 江南大学 | Method for producing low-fat low-sugar lotus paste stuffing with auxiliary ultrasonic processing |
| CN102742826A (en) * | 2011-04-17 | 2012-10-24 | 梁丽婵 | Sherry flower moon cake filling and manufacturing method thereof |
| CN104351667A (en) * | 2014-10-30 | 2015-02-18 | 区灿坚 | Lotus seed soybean stuffing and preparation technology thereof |
| CN104782719A (en) * | 2015-05-13 | 2015-07-22 | 咀香园健康食品（中山）有限公司 | Method for preparing bergamot fruit mooncake |
| CN105165988A (en) * | 2015-10-20 | 2015-12-23 | 咀香园健康食品（中山）有限公司 | Normal-temperature snowy mooncake and manufacturing method thereof |
| CN115191558A (en) * | 2022-07-26 | 2022-10-18 | 桂林市顺昌食品有限公司 | High-protein low-calorie osmanthus cake and making method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1875758A (en) * | 2006-06-28 | 2006-12-13 | 上海绿缘食品有限公司 | A mash stuffing preparation method |
-
2009
- 2009-09-01 CN CN2009101920024A patent/CN101647527B/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742826A (en) * | 2011-04-17 | 2012-10-24 | 梁丽婵 | Sherry flower moon cake filling and manufacturing method thereof |
| CN102406196A (en) * | 2011-12-06 | 2012-04-11 | 江南大学 | Method for producing low-fat low-sugar lotus paste stuffing with auxiliary ultrasonic processing |
| CN104351667A (en) * | 2014-10-30 | 2015-02-18 | 区灿坚 | Lotus seed soybean stuffing and preparation technology thereof |
| CN104782719A (en) * | 2015-05-13 | 2015-07-22 | 咀香园健康食品（中山）有限公司 | Method for preparing bergamot fruit mooncake |
| CN105165988A (en) * | 2015-10-20 | 2015-12-23 | 咀香园健康食品（中山）有限公司 | Normal-temperature snowy mooncake and manufacturing method thereof |
| CN115191558A (en) * | 2022-07-26 | 2022-10-18 | 桂林市顺昌食品有限公司 | High-protein low-calorie osmanthus cake and making method thereof |
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| Publication number | Publication date |
|---|---|
| CN101647527B (en) | 2012-05-23 |
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Granted publication date: 20120523 Termination date: 20210901 |