CN101869132A - Corn paste stuffing and production method thereof - Google Patents
Corn paste stuffing and production method thereof Download PDFInfo
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- CN101869132A CN101869132A CN 201010204828 CN201010204828A CN101869132A CN 101869132 A CN101869132 A CN 101869132A CN 201010204828 CN201010204828 CN 201010204828 CN 201010204828 A CN201010204828 A CN 201010204828A CN 101869132 A CN101869132 A CN 101869132A
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- 240000008042 Zea mays Species 0.000 title claims abstract description 55
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 55
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 54
- 235000005822 corn Nutrition 0.000 title claims abstract description 54
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 45
- 239000000463 material Substances 0.000 claims abstract description 43
- 239000000203 mixture Substances 0.000 claims abstract description 36
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 33
- 239000004519 grease Substances 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 9
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 6
- 239000003765 sweetening agent Substances 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 238000005303 weighing Methods 0.000 claims abstract description 4
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 16
- 235000014121 butter Nutrition 0.000 claims description 14
- 239000003795 chemical substances by application Substances 0.000 claims description 14
- 235000021552 granulated sugar Nutrition 0.000 claims description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 13
- 229930006000 Sucrose Natural products 0.000 claims description 13
- 239000008103 glucose Substances 0.000 claims description 13
- 239000006188 syrup Substances 0.000 claims description 13
- 235000020357 syrup Nutrition 0.000 claims description 13
- 235000019198 oils Nutrition 0.000 claims description 8
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical group [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 7
- 240000008415 Lactuca sativa Species 0.000 claims description 7
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 7
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 7
- 239000004302 potassium sorbate Substances 0.000 claims description 7
- 229940069338 potassium sorbate Drugs 0.000 claims description 7
- 235000010241 potassium sorbate Nutrition 0.000 claims description 7
- 235000012045 salad Nutrition 0.000 claims description 7
- 239000001632 sodium acetate Substances 0.000 claims description 7
- 235000017281 sodium acetate Nutrition 0.000 claims description 7
- 239000003755 preservative agent Substances 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000012856 packing Methods 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 2
- 230000002335 preservative effect Effects 0.000 abstract 2
- 238000010411 cooking Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000008187 granular material Substances 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 7
- 229910052751 metal Inorganic materials 0.000 description 5
- 239000002184 metal Substances 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000012905 visible particle Substances 0.000 description 1
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- Cereal-Derived Products (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to a corn paste stuffing and a production method thereof. The corn paste stuffing comprises the following raw materials in percentage by weight: 20 to 30 percent of beans, 25 to 40 percent of corn, 30 to 42 percent of sweetener, 9 to 18 percent of grease, 0.2 to 0.4 percent of edible essence and 0.03 to 0.1 percent of preservative. The production method comprises the following steps of: inspecting, accepting and treating the raw materials, comprising rough processing of washing and peeling of the beans; cooking the beans to make starch in the beans form paste; mixing and pulping the cooked beans and the sweetener; weighing the grease, the essence and the preservative, accurately controlling the using amount of the auxiliary materials, and putting the auxiliary materials into the pulped mixture; pressing the corn to form pressed corn; boiling materials with a wok, namely boiling the mixture added with the auxiliary materials for 3.5 to 4 hours, then adding the pressed corn into the boiled mixture, and fully and uniformly blending various raw materials together; and packing the cooked stuffing and cooling the stuffing to obtain a finished product. The corn paste stuffing produced by the method has the characteristics of visible granules, floppy mouthfeel and high nutrition reserving degree.
Description
Technical field
The present invention relates to field of food, specifically, relate to a kind of corn paste stuffing and production method thereof.
Background technology
Corn paste stuffing is a filling material commonly used in moon cake for the Mid-autumn Festival and the leisure Chinese and Western cake, is made by raw materials such as white granulated sugar, vegetable oil, beans, and not only corn fragrance is strong for it, and nutritious, is one of filling material of mainly selecting for use of numerous food processing units.In the prior art, there be sand-like for Rong that the form in the filling material has in corn, and what have is fine particle, and the naked eyes visibility is low, and edible do not have a sense in kind, and nutrition reserving degree is lower; Though corn visible particle in the corn paste stuffing that also has, particle is stiff, and the client uses inconvenience, can not obtain the consumer and welcome.
Summary of the invention
The purpose of this invention is to provide a kind of particle is visible, taste is soft, nutrition reserving degree is high corn paste stuffing and production method thereof.
The technical scheme that realizes above-mentioned purpose is: a kind of corn paste stuffing, make by beans, corn, sweet taste material, grease, flavoring essence and anticorrisive agent, the percentage by weight of these raw materials is as follows: beans 20～30%, corn 25～40%, sweet taste material 30～42%, grease 9～18%, flavoring essence 0.2～0.4%, anticorrisive agent 0.03～0.1%.
Above-mentioned beans is big kidney bean or little kidney bean, or both mixtures.
Above-mentioned sweet taste material is white granulated sugar or soft white sugar or glucose syrup, or two or more the mixture in white granulated sugar, soft white sugar and the glucose syrup.
Above-mentioned grease is salad oil or butter or butter, or the mixture of two kinds of greases or three kinds of greases wherein.
Above-mentioned flavoring essence is a corn essence.
Foregoing preservatives is potassium sorbate or dehydro sodium acetate, or both mixtures.
Producing the method for above-mentioned corn paste stuffing carries out according to the following step:
(1) raw material is checked and accepted, handled, comprise the roughing that beans is eluriated, peels;
(2) hot plate beans, make the starch gelatinization in the beans;
(3) beans that will hot plate and sweetener mix making beating;
(4) weighing grease, essence and anticorrisive agent are accurately controlled the use amount of these auxiliary materials, and these auxiliary materials are put into mixture after the making beating of (3) step;
(5), become the compressing tablet corn with the corn compressing tablet;
(6) endure material with frying pan, the mixture that added auxiliary material in (4) step was endured 3.5～4 hours, add the compressing tablet corn then, merge various raw materials are full and uniform;
(7) fry good filling material package dress and cool off finished product.
The invention has the beneficial effects as follows:
The used corn of the present invention is a fresh and tender maize; Have the big full circle of grain, skin approaches fresh and tender, no slag, glutinous comfortable in, good mouthfeel is rich in nutritional labelings such as protein, multivitamin, dietary fiber, carrotene, linoleic acid, has concentrated the high-quality characteristic of fruit and cereal, the nutritive value uniqueness.
The used sweet taste material of the present invention is white granulated sugar, soft white sugar and glucose syrup, and these sweet taste material can a kind of or more than one compound uses; Both guaranteed the taste of product, guaranteed also that the moulding in client's use was good.
The used grease of the present invention is salad oil, butter, butter, and these greases can a kind of or more than one compound uses; Product after the assurance client uses moistens, oil return is good.
The used flavoring essence of the present invention is a corn essence, to increase product special flavour.
The used anticorrisive agent of the present invention can be potassium sorbate and dehydro sodium acetate, and these anticorrisive agents can a kind of or more than one compound uses, but consumption must meet GB2760 " food additives use sanitary standard ", guarantees product safety, long shelf-life.
The beans of hotting plate, lotus seeds and sweetener class are mixed making beating can guarantee product delicate mouthfeel, just melt in the mouth.
By the corn compressing tablet, guaranteed the existence of corn particle, the corn of this PROCESS FOR TREATMENT is passed through in the reservation of nutriment simultaneously, and is not stiff, existing sense in kind when edible, soft again good to eat, fragrance is pure strong, tempting appetite.
Endure material by marmite, reach comprehensively killing, the full and uniform purpose that merges of various supplementary material.
Description of drawings
Accompanying drawing is for producing the process chart of corn paste stuffing.
The specific embodiment
The present invention is further detailed explanation below in conjunction with drawings and Examples.
Embodiment one
Prepare following raw material and auxiliary material:
Beans 21Kg
Corn 30Kg
Sweet taste material 34Kg
Grease 14.65Kg
Flavoring essence 0.3Kg
Anticorrisive agent 0.05Kg
Above-mentioned beans is big kidney bean or little kidney bean, or both mixtures.
Above-mentioned sweet taste material is white granulated sugar or soft white sugar or glucose syrup, or two or more the mixture in white granulated sugar, soft white sugar and the glucose syrup.
Above-mentioned grease is salad oil or butter or butter, or the mixture of two kinds of greases or three kinds of greases wherein.
Above-mentioned flavoring essence is a corn essence.
Foregoing preservatives is potassium sorbate or dehydro sodium acetate, or both mixtures.
Procedure of processing is as follows:
(1) to above-mentioned raw materials is checked and accepted, handled, comprises the roughing that beans is eluriated, peels;
(2) hot plate beans, make the starch gelatinization in the beans;
(3) beans that will hot plate and sweetener mix making beating;
(4) weighing grease, essence and anticorrisive agent are accurately controlled the use amount of these auxiliary materials, and these auxiliary materials are put into mixture after the making beating of (3) step;
(5), become the compressing tablet corn with the corn compressing tablet;
(6) endure material with frying pan, the mixture that added auxiliary material in (4) step was endured 2 hours under 200 ℃ of big fire, under 100 ℃ of little fire, endured 1.5～2 hours again, add the compressing tablet corn then, merge various raw materials are full and uniform;
(7) fry good filling material package dress and cool off finished product.
(8) metal detector carries out metal detection to finished product; Guarantee product quality, not containing metal; If any not passing through metal detector, seek the metal place, analyze reason, remove hidden danger.
(9) finished product is carried out external packing, be convenient to transportation.
Embodiment two
Prepare following raw materials according and auxiliary material
Beans 29Kg
Corn 26Kg
Sweet taste material 32Kg
Grease 12.5Kg
Flavoring essence 0.4Kg
Anticorrisive agent 0.1Kg
Above-mentioned beans is big kidney bean or little kidney bean, or both mixtures.
Above-mentioned sweet taste material is white granulated sugar or soft white sugar or glucose syrup, or two or more the mixture in white granulated sugar, soft white sugar and the glucose syrup.
Above-mentioned grease is salad oil or butter or butter, or the mixture of two kinds of greases or three kinds of greases wherein.
Above-mentioned flavoring essence is a corn essence.
Foregoing preservatives is potassium sorbate or dehydro sodium acetate, or both mixtures.
Procedure of processing is identical with embodiment one.
Embodiment three
Prepare following raw materials according and auxiliary material
Beans 22Kg
Corn 26Kg
Sweet taste material 35Kg
Grease 16.61Kg
Flavoring essence 0.35Kg
Anticorrisive agent 0.04Kg
Above-mentioned beans is big kidney bean or little kidney bean, or both mixtures.
Above-mentioned sweet taste material is white granulated sugar or soft white sugar or glucose syrup, or two or more the mixture in white granulated sugar, soft white sugar and the glucose syrup.
Above-mentioned grease is salad oil or butter or butter, or the mixture of two kinds of greases or three kinds of greases wherein.
Above-mentioned flavoring essence is a corn essence.
Foregoing preservatives is potassium sorbate or dehydro sodium acetate, or both mixtures.
Procedure of processing is identical with embodiment one.
Embodiment four
Prepare following raw materials according and auxiliary material
Beans 29Kg
Corn 26Kg
Sweet taste material 32Kg
Grease 12.52Kg
Flavoring essence 0.4Kg
Anticorrisive agent 0.08Kg
Above-mentioned beans is big kidney bean or little kidney bean, or both mixtures.
Above-mentioned sweet taste material is white granulated sugar or soft white sugar or glucose syrup, or two or more the mixture in white granulated sugar, soft white sugar and the glucose syrup.
Above-mentioned grease is salad oil or butter or butter, or the mixture of two kinds of greases or three kinds of greases wherein.
Above-mentioned flavoring essence is a corn essence.
Foregoing preservatives is potassium sorbate or dehydro sodium acetate, or both mixtures.
Procedure of processing is identical with embodiment one.
Claims (7)
1. corn paste stuffing, it is characterized in that: make by beans, corn, sweet taste material, grease, flavoring essence and anticorrisive agent, the percentage by weight of these raw materials is as follows: beans 20～30%, corn 25～40%, sweet taste material 30～42%, grease 9～18%, flavoring essence 0.2～0.4%, anticorrisive agent 0.03～0.1%.
2. corn paste stuffing according to claim 1 is characterized in that: described beans is big kidney bean or little kidney bean, or both mixtures.
3. corn paste stuffing according to claim 1 and 2 is characterized in that: described sweet taste material is white granulated sugar or soft white sugar or glucose syrup, or two or more the mixture in white granulated sugar, soft white sugar and the glucose syrup.
4. corn paste stuffing according to claim 1 is characterized in that: described grease is salad oil or butter or butter, or the mixture of two kinds of greases or three kinds of greases wherein.
5. corn paste stuffing according to claim 1 is characterized in that: described flavoring essence is a corn essence.
6. corn paste stuffing according to claim 1 is characterized in that: described anticorrisive agent is potassium sorbate or dehydro sodium acetate, or both mixtures.
7. the production method of the described corn paste stuffing of claim 1 is characterized in that this method is made up of following step:
(1) raw material is checked and accepted, handled, comprise the roughing that beans is eluriated, peels;
(2) hot plate beans, make the starch gelatinization in the beans;
(3) beans that will hot plate and sweetener mix making beating;
(4) weighing grease, essence and anticorrisive agent are accurately controlled the use amount of these auxiliary materials, and these auxiliary materials are put into mixture after the making beating of (3) step;
(5), become the compressing tablet corn with the corn compressing tablet;
(6) endure material with frying pan, the mixture that added auxiliary material in (4) step was endured 3.5～4 hours, add the compressing tablet corn then, merge various raw materials are full and uniform;
(7) fry good filling material package dress and cool off finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010204828 CN101869132A (en) | 2010-06-22 | 2010-06-22 | Corn paste stuffing and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010204828 CN101869132A (en) | 2010-06-22 | 2010-06-22 | Corn paste stuffing and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101869132A true CN101869132A (en) | 2010-10-27 |
Family
ID=42994362
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010204828 Pending CN101869132A (en) | 2010-06-22 | 2010-06-22 | Corn paste stuffing and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101869132A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008048A (en) * | 2010-12-06 | 2011-04-13 | 郑州思念食品有限公司 | Glue pudding |
| CN103704846A (en) * | 2014-01-23 | 2014-04-09 | 湖北生龙清米酒股份有限公司 | Preservation technology for glutinous rice cake |
| CN108308512A (en) * | 2018-01-15 | 2018-07-24 | 江苏润普食品科技股份有限公司 | A kind of compounding moon cake preservative and its application method |
| CN108308519A (en) * | 2018-02-01 | 2018-07-24 | 吉林省荣发食品集团有限公司 | A kind of complex food corn fillings |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408271A (en) * | 2002-08-24 | 2003-04-09 | 罗云 | Food stuff base material |
| CN1915105A (en) * | 2006-09-01 | 2007-02-21 | 马顺廷 | Golden color boiled rice dumpling in low sugar |
| CN101028049A (en) * | 2007-04-06 | 2007-09-05 | 梅寒兴 | Vegetable pyramid-shaped dumpling with fruit and water-melon as ingredients |
| CN101341947A (en) * | 2007-07-13 | 2009-01-14 | 李忠生 | Coarse grain dumplings and preparation method thereof |
-
2010
- 2010-06-22 CN CN 201010204828 patent/CN101869132A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408271A (en) * | 2002-08-24 | 2003-04-09 | 罗云 | Food stuff base material |
| CN1915105A (en) * | 2006-09-01 | 2007-02-21 | 马顺廷 | Golden color boiled rice dumpling in low sugar |
| CN101028049A (en) * | 2007-04-06 | 2007-09-05 | 梅寒兴 | Vegetable pyramid-shaped dumpling with fruit and water-melon as ingredients |
| CN101341947A (en) * | 2007-07-13 | 2009-01-14 | 李忠生 | Coarse grain dumplings and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008048A (en) * | 2010-12-06 | 2011-04-13 | 郑州思念食品有限公司 | Glue pudding |
| CN103704846A (en) * | 2014-01-23 | 2014-04-09 | 湖北生龙清米酒股份有限公司 | Preservation technology for glutinous rice cake |
| CN103704846B (en) * | 2014-01-23 | 2015-06-17 | 湖北生龙清米酒股份有限公司 | Preservation technology for glutinous rice cake |
| CN108308512A (en) * | 2018-01-15 | 2018-07-24 | 江苏润普食品科技股份有限公司 | A kind of compounding moon cake preservative and its application method |
| CN108308519A (en) * | 2018-02-01 | 2018-07-24 | 吉林省荣发食品集团有限公司 | A kind of complex food corn fillings |
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Application publication date: 20101027 |