CN103783353A - High-water-retention chocolate stuffing - Google Patents
High-water-retention chocolate stuffing Download PDFInfo
- Publication number
- CN103783353A CN103783353A CN201210498253.7A CN201210498253A CN103783353A CN 103783353 A CN103783353 A CN 103783353A CN 201210498253 A CN201210498253 A CN 201210498253A CN 103783353 A CN103783353 A CN 103783353A
- Authority
- CN
- China
- Prior art keywords
- water
- chocolate
- parts
- stuffing
- 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
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 32
- 206010016807 Fluid retention Diseases 0.000 title 1
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000000845 maltitol Substances 0.000 claims abstract description 19
- 235000010449 maltitol Nutrition 0.000 claims abstract description 19
- 229920000881 Modified starch Polymers 0.000 claims abstract description 17
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 9
- 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
- 239000000049 pigment Substances 0.000 claims abstract description 7
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 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 description 17
- 229940035436 maltitol Drugs 0.000 claims description 17
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 claims description 6
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 claims description 6
- 235000001046 cacaotero Nutrition 0.000 claims description 6
- 244000061456 Solanum tuberosum Species 0.000 claims description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 2
- 235000019197 fats Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 2
- 239000010903 husk Substances 0.000 abstract 1
- 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
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000007788 liquid Substances 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
- 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
- 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
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses high-water retention chocolate stuffing, which is characterized in that the chocolate stuffing is prepared from the following components in parts by weight: 30 to 35 parts of maltitol syrup, 25 to 30 parts of maltodextrin, 15 to 20 parts of water, 15 to 20 parts of vegetable fat powder, 8 to 12 parts of pre-gelatinized starch, 2 to 4 parts of cocoa powder, 0.1 to 0.15 part of chocolate essence, 0.08 to 0.12 part of xanthan gum and 0.06 to 0.08 part of cocoa husk pigment. When the chocolate stuffing is made, heating for gelatinization is not required, so that the using amount of water during batching can be reduced, and the water content of the stuffing is further lowered; in addition, the maltitol syrup with high water retention is added, so that water can be prevented from being migrated from the chocolate stuffing to a roasted product, the problems of dark color, hard taste and influence on the shelf life, which are caused by water loss, of a stuffed roasted product are solved, and the quality defects of conventional stuffing are overcome.
Description
Technical field
The invention belongs to food processing field, relate to a kind of fillings, especially a kind of chocolate 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 chocolate 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 chocolate fillings for good water-retaining property, is characterized in that the maltitol liquor 30～35 of described chocolate fillings by weight portion; Maltodextrin 25～30; Water 15～20; Vegetable fat powder 15～20; Pre-gelatinized starch 8～12; Cocoa power 2～4; Chocolate essence 0.1～0.15; Xanthans 0.08～0.12; Cacao pigment 0.06～0.08 is made.
Described pre-gelatinized starch is potato pre-gelatinized starch.
Described cocoa power is middle fat alkalize cocoa.
The chocolate 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, chocolate essence are mixed, under the condition stirring, add successively cacao pigment, xanthans, cocoa power, maltodextrin, vegetable fat powder, pre-gelatinized starch, all dissolve and mix, making chocolate 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 chocolate 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 chocolate 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 chocolate fillings primary raw material of the present invention is as follows: maltitol liquor≤32%, cocoa power 5% 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 chocolate 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 chocolate 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 chocolate 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.
Chocolate fillings color and luster of the present invention is beautiful, has pure chocolate flavouredly, can be used for the stuffed of various bakery products.
Four, the specific embodiment
Embodiment 1
Take maltitol liquor 320g, water 180g, chocolate essence 1.2g pours in a mixing bowl, stir, add successively while stirring cacao pigment 0.7g, xanthans 1g, cocoa power 30g, maltodextrin 280g, vegetable fat powder 170g, pre-gelatinized starch 100g, after all dissolving, stir, make the chocolate fillings of good water-retaining property.More than operation is all at room temperature carried out.
Embodiment 2
Take maltitol liquor 300g, water 150g, chocolate essence 1g pours in a mixing bowl, stir, add successively while stirring cacao pigment 0.6g, xanthans 0.8g, cocoa power 20g, maltodextrin 250g, vegetable fat powder 150g, pre-gelatinized starch 80g, after all dissolving, stir, make the chocolate fillings of good water-retaining property.More than operation is all at room temperature carried out.
Embodiment 3
Take maltitol liquor 350g, water 200g, chocolate essence 1.5g pours in a mixing bowl, stir, add successively while stirring cacao pigment 0.8g, xanthans 1.2g, cocoa power 40g, maltodextrin 300g, vegetable fat powder 200g, pre-gelatinized starch 120g, after all dissolving, stir, make the chocolate fillings of good water-retaining property.More than operation is all at room temperature carried out.
Claims (3)
1. a chocolate fillings for good water-retaining property, is characterized in that the maltitol liquor 30～35 of described chocolate fillings by weight portion; Maltodextrin 25～30; Water 15～20; Vegetable fat powder 15～20; Pre-gelatinized starch 8～12; Cocoa power 2～4; Chocolate essence 0.1～0.15; Xanthans 0.08～0.12; Cacao pigment 0.06～0.08 is made.
2. be potato pre-gelatinized starch according to pre-gelatinized starch claimed in claim 1.
3. be middle fat alkalize cocoa according to cocoa power claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210498253.7A CN103783353A (en) | 2012-11-29 | 2012-11-29 | High-water-retention chocolate stuffing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210498253.7A CN103783353A (en) | 2012-11-29 | 2012-11-29 | High-water-retention chocolate stuffing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103783353A true CN103783353A (en) | 2014-05-14 |
Family
ID=50659739
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210498253.7A Pending CN103783353A (en) | 2012-11-29 | 2012-11-29 | High-water-retention chocolate stuffing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103783353A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232278A (en) * | 2017-05-02 | 2017-10-10 | 蚌埠市金旺食品有限公司 | A kind of processing method for keeping Egg Tarts water activity |
| CN110692685A (en) * | 2019-10-14 | 2020-01-17 | 福建达利食品科技有限公司 | Baking-resistant chocolate filling and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008147798A2 (en) * | 2007-05-23 | 2008-12-04 | Tate & Lyle Ingredients Americas, Inc. | Edible composition comprising a slowly digestible or digestion resistant oligosaccharide composition |
| CN101843270A (en) * | 2003-09-26 | 2010-09-29 | 布鲁诺布二世有限公司 | The filler that is used for baked goods |
| 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 CN201210498253.7A patent/CN103783353A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101843270A (en) * | 2003-09-26 | 2010-09-29 | 布鲁诺布二世有限公司 | The filler that is used for baked goods |
| WO2008147798A2 (en) * | 2007-05-23 | 2008-12-04 | Tate & Lyle Ingredients Americas, Inc. | Edible composition comprising a slowly digestible or digestion resistant oligosaccharide composition |
| 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》, vol. 28, no. 8, 31 December 2007 (2007-12-31), pages 132 - 134 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232278A (en) * | 2017-05-02 | 2017-10-10 | 蚌埠市金旺食品有限公司 | A kind of processing method for keeping Egg Tarts water activity |
| CN110692685A (en) * | 2019-10-14 | 2020-01-17 | 福建达利食品科技有限公司 | Baking-resistant chocolate filling and preparation method thereof |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140514 |