CN103783352A - Red bean filling with good water-retaining property - Google Patents
Red bean filling with good water-retaining property Download PDFInfo
- Publication number
- CN103783352A CN103783352A CN201210498242.9A CN201210498242A CN103783352A CN 103783352 A CN103783352 A CN 103783352A CN 201210498242 A CN201210498242 A CN 201210498242A CN 103783352 A CN103783352 A CN 103783352A
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- Prior art keywords
- red bean
- water
- filling
- parts
- fillings
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 43
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 20
- 239000000845 maltitol Substances 0.000 claims abstract description 19
- 235000010449 maltitol Nutrition 0.000 claims abstract description 19
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 19
- 229940035436 maltitol Drugs 0.000 claims abstract description 19
- 229920000881 Modified starch Polymers 0.000 claims abstract description 17
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 8
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 8
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 8
- 235000019871 vegetable fat Nutrition 0.000 claims abstract description 8
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 7
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 244000061456 Solanum tuberosum Species 0.000 claims description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract description 4
- 239000007788 liquid Substances 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 2
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 13
- 239000008107 starch Substances 0.000 description 13
- 235000019698 starch Nutrition 0.000 description 11
- 238000003756 stirring Methods 0.000 description 11
- 235000013305 food Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 4
- 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 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 239000002932 luster Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 2
- 238000013508 migration Methods 0.000 description 2
- 230000005012 migration Effects 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 235000005206 Hibiscus Nutrition 0.000 description 1
- 235000007185 Hibiscus lunariifolius Nutrition 0.000 description 1
- 244000048199 Hibiscus mutabilis Species 0.000 description 1
- 235000003973 Hibiscus mutabilis Nutrition 0.000 description 1
- 244000284380 Hibiscus rosa sinensis Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses red bean filling with good water-retaining property. The red bean filling is characterized by comprising the following materials in parts by weight: 30-35 parts of maltitol liquid, 20-25 parts of maltodextrin, 15-20 parts of water, 15-20 parts of vegetable fat powder, 8-10 parts of red bean powder, 6-10 parts of pre-gelatinized starch, 0.1-0.15 part of a red bean essence, 0.08-0.12 part of xanthan gum and 0.06-0.08 part of monascus red. When the red bean filling is made, due to no need of heating for gelatinization, the amount of water used in batching can be reduced, and further the water content of the filling is reduced; simultaneously, the maltitol liquid with good water-retaining property is added into the materials, so that water can be prevented from moving to a bakery product from the filling, the problems that the color of filling becomes dark, the taste becomes hard and the shelf life of a bakery product with filling is influenced due to water loss are solved and the quality defect of traditional filling is overcome.
Description
Technical field
The invention belongs to food processing field, relate to a kind of fillings, especially a kind of red bean fillings of good water-retaining property.
Background technology
Fillings is one of raw material conventional in bakery product, as makes the various fillingss of all can using while sending the products 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 exceedes 50%, if water content is lower than 50%, the method that cannot boil by heating makes the abundant gelatinization of the 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 (being generally no more than 30%), add starch in 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, mouthfeel hardening, when serious, can become agglomerate, outward appearance and the mouthfeel of fillings are not only affected, also affected the shelf-life of stuffed baked product simultaneously.
Summary of the invention
The object of the present invention is to provide a kind of red bean fillings of good water-retaining property, in its formula, replaced sucrose, replaced starch with pre-gelatinized starch with the strong maltitol of moisture holding capacity, solved the problems referred to above.
A red bean fillings for good water-retaining property, is characterized in that the maltitol liquor 30～35 of described red bean fillings by weight portion; Maltodextrin 20～25; Water 15～20; Vegetable fat powder 15～20; Red bean powder 8～10; Pre-gelatinized starch 6～10; Red bean essence 0.1～0.15; Xanthans 0.08～0.12; Monascus color 0.06～0.08 is made.
Described red bean powder is instant red bean powder.
Described pre-gelatinized starch is potato pre-gelatinized starch.
The red bean fillings of good water-retaining property of the present invention can make through but not limited to following methods: the maltitol liquor of liquid, water, red bean essence are mixed, under the condition stirring, add successively Monascus color, xanthans, red bean powder, maltodextrin, vegetable fat powder, pre-gelatinized starch, all dissolve and mix, making red bean fillings.More than operation is all at room temperature carried out.
Maltitol is a kind of low-energy healthy sweetener, is the sugar alcohol being made by maltose hydrogenation, and it has liquid and powdery two series products.Regulation according to national food safety standard GB 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 gentleness, pure, not assorted taste.Maltitol is very easily dissolved in water, and has very strong water holding capacity, the water-loss reducer of the various food of Chang Zuowei and NMF.In red bean fillings of the present invention, use maltitol liquor, utilized exactly the strong feature of its moisture holding capacity, can prevent the migration to baked product of moisture in fillings.
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 completely, makes pre-gelatinized starch.Pre-gelatinized starch has structure 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, in red bean fillings of the present invention, uses pre-gelatinized starch, has utilized exactly it can directly be dissolved in the water of room temperature, can be made into through stirring the characteristic that high viscosity starch is stuck with paste.
The moisture of red bean fillings primary raw material of the present invention is as follows: maltitol liquor≤32%, red bean powder 10% left and right, maltodextrin≤6%, vegetable fat powder≤5%, pre-gelatinized starch≤20%, the amount of water when parts by weight according to raw material in formula and the moisture of this raw material and making, can calculate red 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.
While making red bean fillings of the present invention, owing to not needing to heat gelatinization, therefore the water consumption can reduce batching time, and then reduce the moisture of fillings, in batching, add again the good maltitol liquor of water holding capacity simultaneously, therefore red bean fillings of the present invention can prevent the migration of moisture from fillings to baked product, solves that the fillings color and luster causing because of the loss of moisture is dimmed, mouthfeel hardening and affect the problem of the shelf-life of stuffed baked product, has overcome the mass defect of traditional fillings.
Red bean fillings color and luster of the present invention is beautiful, has strong red bean taste, can be used for the stuffed of various bakery products.
Four, the specific embodiment
Embodiment 1
Take maltitol liquor 320g, water 180g, red bean essence 1.2g pours in a mixing bowl, stir, add successively while stirring Monascus color 0.7g, xanthans 1g, red bean powder 90g, maltodextrin 230g, vegetable fat powder 170g, pre-gelatinized starch 80g, after all dissolving, stir, make the red bean fillings of good water-retaining property.More than operation is all at room temperature carried out.
Embodiment 2
Take maltitol liquor 300g, water 150g, red bean essence 1g pours in a mixing bowl, stir, add successively while stirring Monascus color 0.6g, xanthans 0.8g, red bean powder 80g, maltodextrin 200g, vegetable fat powder 150g, pre-gelatinized starch 60g, after all dissolving, stir, make the red bean fillings of good water-retaining property.More than operation is all at room temperature carried out.
Embodiment 3
Take maltitol liquor 350g, water 200g, red bean essence 1.5g pours in a mixing bowl, stir, add successively while stirring Monascus color 0.8g, xanthans 1.2g, red bean powder 100g, maltodextrin 250g, vegetable fat powder 200g, pre-gelatinized starch 100g, after all dissolving, stir, make the red bean fillings of good water-retaining property.More than operation is all at room temperature carried out.
Claims (3)
1. a red bean fillings for good water-retaining property, is characterized in that the maltitol liquor 30～35 of described red bean fillings by weight portion; Maltodextrin 20～25; Water 15～20; Vegetable fat powder 15～20; Red bean powder 8～10; Pre-gelatinized starch 6～10; Red bean essence 0.1～0.15; Xanthans 0.08～0.12; Monascus color 0.06～0.08 is made.
2. be instant red bean powder according to red bean powder claimed in claim 1.
3. be potato pre-gelatinized starch according to pre-gelatinized starch claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210498242.9A CN103783352A (en) | 2012-11-29 | 2012-11-29 | Red bean filling with good water-retaining property |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210498242.9A CN103783352A (en) | 2012-11-29 | 2012-11-29 | Red bean filling with good water-retaining property |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103783352A true CN103783352A (en) | 2014-05-14 |
Family
ID=50659738
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210498242.9A Pending CN103783352A (en) | 2012-11-29 | 2012-11-29 | Red bean filling with good water-retaining property |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103783352A (en) |
Cited By (3)
| 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 |
| CN109511710A (en) * | 2018-11-07 | 2019-03-26 | 佛山市真红生物制品有限公司 | Polysaccharide red yeast rice dietotherapy glutinous rice smashed bean bun and preparation method thereof |
| CN116508944A (en) * | 2023-05-08 | 2023-08-01 | 黑龙江八一农垦大学 | Method for improving quality and shelf life of bean stuffing |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411441A (en) * | 2008-11-27 | 2009-04-22 | 华南理工大学 | Aroma type green plum stuffing as well as production method thereof and food with green plum stuffing |
| 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 CN201210498242.9A patent/CN103783352A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411441A (en) * | 2008-11-27 | 2009-04-22 | 华南理工大学 | Aroma type green plum stuffing as well as production method thereof and food with green plum stuffing |
| 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 (3)
| Title |
|---|
| 二国二郎等: "《淀粉科学手册》", 31 October 1990, 轻工业出版社 * |
| 全国工商联烘焙业公会: "《中华烘焙食品大辞典 原辅料及食品添加剂分册》", 28 February 2006, 中国轻工业出版社 * |
| 李雪莲等: "低糖魔芋月饼馅料的开发及制作", 《食品工业科技》 * |
Cited By (3)
| 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 |
| CN109511710A (en) * | 2018-11-07 | 2019-03-26 | 佛山市真红生物制品有限公司 | Polysaccharide red yeast rice dietotherapy glutinous rice smashed bean bun and preparation method thereof |
| CN116508944A (en) * | 2023-05-08 | 2023-08-01 | 黑龙江八一农垦大学 | Method for improving quality and shelf life of bean stuffing |
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| C06 | Publication | ||
| PB01 | Publication | ||
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Application publication date: 20140514 |