CN103110043A - Mung bean stuffing with good water-retaining property - Google Patents
Mung bean stuffing with good water-retaining property Download PDFInfo
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- CN103110043A CN103110043A CN2012104982594A CN201210498259A CN103110043A CN 103110043 A CN103110043 A CN 103110043A CN 2012104982594 A CN2012104982594 A CN 2012104982594A CN 201210498259 A CN201210498259 A CN 201210498259A CN 103110043 A CN103110043 A CN 103110043A
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Abstract
The invention discloses mung bean stuffing with a good water-retaining property. The mung bean stuffing is prepared from the following components in parts by weight: 30-35 parts of maltitol liquor, 20-25 parts of maltodextrin, 15-20 parts of water, 15-20 parts of oil powder, 8-10 parts of mung bean powder, 6-10 parts of pregelatinized starch, 0.1-0.15 part of mung bean essence, 0.08-0.12 part of xanthan gum and 0.08-0.1 part of jasmine green. During the preparation of the mung bean stuffing disclosed by the invention, heating and gelatinizing are not required, so that the water consumption during the burdening process can be reduced and the moisture content of the stuffing is reduced; and meanwhile, the maltitiol liquor with the good water-retaining property is added to the auxiliaries, and therefore, the mung bean stuffing can be used for preventing the moisture from being migrated to a roasted product from the stuffing, thereby solving the problems that the stuffing color is darkened, the mouthfeel is hard and the quality guarantee period of the stuffing roasted product is affected due to moisture loss, as well as overcoming the quality defects of the conventional stuffing.
Description
Technical field
The invention belongs to food processing field, relate to a kind of fillings, especially a kind of mung bean fillings of good water-retaining property.
Background technology
Fillings is one of raw material commonly used in bakery product, as makes and variously all can use fillings when sending the product such as based food, Egg Tarts based food and bubble cottonrose hibiscus, stuffed bread, cake volume.the fillings that conventional method is made mainly contains water, sucrose, starch and fruit, nut component etc., its water content generally all surpasses 50%, if water content is lower than 50%, can't make by the method that heating is boiled the abundant gelatinization of starch in traditional fillings, also just can not make the fillings of thickness, and 50% moisture in fillings is far above the water content of baked product (generally being no more than 30%), add starch in the fillings formula, the moisture holding capacity of the raw materials such as sucrose is limited, therefore must have part moisture moves to baked product from fillings, and the loss of moisture will cause the color and luster of fillings dimmed, the mouthfeel hardening, can become agglomerate when serious, outward appearance and the mouthfeel of fillings have not only been affected, also affected simultaneously the shelf-life of stuffed baked product.
Summary of the invention
The object of the present invention is to provide a kind of mung bean fillings of good water-retaining property, replaced sucrose, replaced starch with pre-gelatinized starch with the strong maltitol of moisture holding capacity in its formula, solved the problems referred to above.
A kind of mung bean fillings of good water-retaining property is characterized in that described mung bean fillings is by the maltitol liquor 30～35 of weight portion; Maltodextrin 20～25; Water 15～20; Vegetable fat powder 15～20; Mung bean flour 8～10; Pre-gelatinized starch 6～10; Mung bean essence 0.1～0.15; Xanthans 0.08～0.12; Cape jasmine green 0.08～0.1 is made.
Described mung bean flour is instant mung bean powder.
Described pre-gelatinized starch is the potato pre-gelatinized starch.
The mung bean fillings of good water-retaining property of the present invention can make through but not limited to following methods: maltitol liquor, water, the mung bean essence of liquid are mixed, under the condition that stirs, add successively that cape jasmine is green, xanthans, mung bean flour, maltodextrin, vegetable fat powder, pre-gelatinized starch, all dissolve and mix, namely making the mung bean fillings.Above operation is all at room temperature carried out.
Maltitol is a kind of low-energy healthy sweetener, is the sugar alcohol that is made by maltose hydrogenation, and it has liquid and powdery two series products.Regulation according to food security standard GB/T 28307-2012 " food additives maltitol and maltitol liquor ": maltitol liquor water content≤32%, maltitol content 〉=50%.The sugariness of maltitol is identical with sucrose, but sweet taste is gentle, pure, not assorted flavor.Maltitol very easily is dissolved in water, and has very strong water holding capacity, the water-loss reducer of the various food of Chang Zuowei and NMF.Use maltitol liquor in mung bean fillings of the present invention, utilized exactly the strong characteristics of its moisture holding capacity, can prevent that moisture in fillings is to the migration of baked product.
Common starch has microstructure, does not dissolve expansion in cold water, and the starch of this state is called β-starch, and the heating under the condition that has water to exist of β-starch can change into alphalise starch, and this process is exactly the gelatinization of starch.The starch of gelatinization is at high temperature dry rapidly fully, namely makes pre-gelatinized starch.Pre-gelatinized starch has structures many empty, hydrogen bond rupture, therefore can be dissolved in fast the water of room temperature and form the gelatinized corn starch of high viscosity, high-expansion.Pre-gelatinized starch is a kind of broad-spectrum converted starch, uses pre-gelatinized starch in mung bean fillings of the present invention, utilized exactly it can directly be dissolved in room temperature water, can be made into through stirring the characteristic that high viscosity starch is stuck with paste.
The moisture of mung bean fillings primary raw material of the present invention is as follows: maltitol liquor≤32%, mung bean flour 10% left and right, maltodextrin≤6%, vegetable fat powder≤5%, pre-gelatinized starch≤20%, the amount of water the when parts by weight according to raw material in formula and the moisture of this raw material and making can calculate mung bean fillings water content of the present invention in 30% left and right, be starkly lower than the water content of the fillings of conventional method making, closer to the water content of baked product.
When making mung bean fillings of the present invention, owing to need not heating gelatinization, therefore the water consumption in the time of can reducing batching, and then reduced the moisture of fillings, added again simultaneously the good maltitol liquor of water holding capacity in batching, therefore mung bean fillings of the present invention can prevent the migration of moisture from fillings to baked product, solves that the fillings color and luster that the loss because of moisture causes is dimmed, mouthfeel hardening and affect the problem of the shelf-life of stuffed baked product, has overcome the mass defect of traditional fillings.
Mung bean fillings color and luster of the present invention is beautiful, and strong mung bean flavor is arranged, and can be used for the stuffed of various bakery products.
Four, the specific embodiment
Embodiment 1
Take maltitol liquor 320g, water 180g, mung bean essence 1.2g pours in a mixing bowl, stir, add successively while stirring the green 0.9g of cape jasmine, xanthans 1g, mung bean flour 90g, maltodextrin 230g, vegetable fat powder 170g, pre-gelatinized starch 80g, all stir after dissolving, namely make the mung bean fillings of good water-retaining property.Above operation is all at room temperature carried out.
Embodiment 2
Take maltitol liquor 300g, water 150g, mung bean essence 1g pours in a mixing bowl, stir, add successively while stirring the green 0.8g of cape jasmine, xanthans 0.8g, mung bean flour 80g, maltodextrin 200g, vegetable fat powder 150g, pre-gelatinized starch 60g, all stir after dissolving, namely make the mung bean fillings of good water-retaining property.Above operation is all at room temperature carried out.
Embodiment 3
Take maltitol liquor 350g, water 200g, mung bean essence 1.5g pours in a mixing bowl, stir, add successively while stirring the green 1g of cape jasmine, xanthans 1.2g, mung bean flour 100g, maltodextrin 250g, vegetable fat powder 200g, pre-gelatinized starch 100g, all stir after dissolving, namely make the mung bean fillings of good water-retaining property.Above operation is all at room temperature carried out.
Claims (3)
1. the mung bean fillings of a good water-retaining property, is characterized in that described mung bean fillings is by the maltitol liquor 30～35 of weight portion; Maltodextrin 20～25; Water 15～20; Vegetable fat powder 15～20; Mung bean flour 8～10; Pre-gelatinized starch 6～10; Mung bean essence 0.1～0.15; Xanthans 0.08～0.12; Cape jasmine green 0.08～0.1 is made.
2. be instant mung bean powder according to mung bean flour claimed in claim 1.
3. be the potato pre-gelatinized starch according to pre-gelatinized starch claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104982594A CN103110043A (en) | 2012-11-29 | 2012-11-29 | Mung bean stuffing with good water-retaining property |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104982594A CN103110043A (en) | 2012-11-29 | 2012-11-29 | Mung bean stuffing with good water-retaining property |
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| Publication Number | Publication Date |
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| CN103110043A true CN103110043A (en) | 2013-05-22 |
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| CN2012104982594A Pending CN103110043A (en) | 2012-11-29 | 2012-11-29 | Mung bean stuffing with good water-retaining property |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495357A (en) * | 2015-12-07 | 2016-04-20 | 戴女便 | Production method for sweetened bean paste sandwiched filling |
| CN105495311A (en) * | 2015-12-19 | 2016-04-20 | 河南恒瑞淀粉科技股份有限公司 | Flour special for instant glue puddings, instant glue puddings and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1462005A1 (en) * | 2003-03-28 | 2004-09-29 | Cerestar Holding B.V. | Multipurpose basic filling for baked products |
| CN101889600A (en) * | 2010-07-23 | 2010-11-24 | 济南圣泉唐和唐生物科技有限公司 | Moon cake |
| CN102696731A (en) * | 2012-06-05 | 2012-10-03 | 广州合诚实业有限公司 | High-temperature self-gelation and baking-resistant cake stuffing pre-mix powder and preparation and application thereof |
-
2012
- 2012-11-29 CN CN2012104982594A patent/CN103110043A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1462005A1 (en) * | 2003-03-28 | 2004-09-29 | Cerestar Holding B.V. | Multipurpose basic filling for baked products |
| CN101889600A (en) * | 2010-07-23 | 2010-11-24 | 济南圣泉唐和唐生物科技有限公司 | Moon cake |
| CN102696731A (en) * | 2012-06-05 | 2012-10-03 | 广州合诚实业有限公司 | High-temperature self-gelation and baking-resistant cake stuffing pre-mix powder and preparation and application thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李雪莲，等: "低糖魔芋月饼馅料的开发与制作", 《食品工业科技》, no. 8, 31 December 2007 (2007-12-31), pages 132 - 134 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495357A (en) * | 2015-12-07 | 2016-04-20 | 戴女便 | Production method for sweetened bean paste sandwiched filling |
| CN105495311A (en) * | 2015-12-19 | 2016-04-20 | 河南恒瑞淀粉科技股份有限公司 | Flour special for instant glue puddings, instant glue puddings and making method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130522 |