CN103783364A - 一种保水性好的椰子馅料 - Google Patents
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Classifications
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- 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
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
一种保水性好的椰子馅料，其特征在于所述椰子馅料由重量份的麦芽糖醇液30～35；麦芽糊精25～30；椰子汁15～20；植脂末15～20；预糊化淀粉8～12；柠檬酸0.15～0.25；椰子香精0.1～0.15；黄原胶0.08～0.12制成。制作本发明的椰子馅料时，由于不需加热糊化，因此可以减少配料时的用水量，进而降低了馅料的水分含量，同时又在配料中添加了保水能力好的麦芽糖醇液，因此本发明的椰子馅料可以防止水分从馅料向烘焙产品的迁移，解决因水分的流失引起的馅料色泽变暗、口感变硬及影响夹馅焙烤产品的保质期的问题，克服了传统馅料的质量缺陷。
Description
技术领域
本发明属食品加工领域，涉及一种馅料，尤其是一种保水性好的椰子馅料。
背景技术
馅料是焙烤食品中常用的原料之一，如制作各种派类食品、蛋挞类食品及泡芙、夹馅面包、蛋糕卷等产品时都会用到馅料。传统方法制作的馅料主要含有水、蔗糖、淀粉及水果、坚果成分等，其含水量一般都超过50％，若含水量低于50%，将无法通过加热煮沸的方法使传统馅料中的淀粉充分糊化，也就制作不出粘稠的馅料了，而馅料中的50%水分含量远高于焙烤产品(一般不超过30％)的含水量，加上馅料配方中淀粉、蔗糖等原料的持水能力有限，因此必然会有部分水分从馅料迁移到焙烤产品中，而水分的流失将导致馅料的色泽变暗、口感变硬，严重时会变成团块，不但影响了馅料的外观和口感，同时也影响了夹馅焙烤产品的保质期。
发明内容
本发明的目的在于提供一种保水性好的椰子馅料，在其配方中用持水能力强的麦芽糖醇代替了蔗糖、用预糊化淀粉代替了淀粉，解决了上述问题。
一种保水性好的椰子馅料，其特征在于所述椰子馅料由重量份的麦芽糖醇液30～35；麦芽糊精25～30；椰子汁15～20；植脂末15～20；预糊化淀粉8～12；柠檬酸0.15～0.25；椰子香精0.1～0.15；黄原胶0.08～0.12制成。
所述的预糊化淀粉为马铃薯预糊化淀粉；
所述的椰子汁为椰子原汁；
所述的椰子香精为乳化椰子香精。
本发明的保水性好的椰子馅料可以通过但不限于以下方法制得：将液体的麦芽糖醇液、椰子汁、椰子香精混合均匀，在搅拌的条件下，依次加入黄原胶、柠檬酸、麦芽糊精、植脂末、预糊化淀粉，全部溶解并混合均匀，即制得椰子馅料。以上操作均在室温下进行。
麦芽糖醇是一种低能量的健康甜味剂，是由麦芽糖氢化制得的糖醇，它有液体和粉状两类产品。按照食品安全国家标准GB 28307-2012 《食品添加剂 麦芽糖醇和麦芽糖醇液》的规定：麦芽糖醇液含水量≤32%，麦芽糖醇含量≥50%。麦芽糖醇的甜度与蔗糖相同，但甜味温和、纯净，没有杂味。麦芽糖醇极易溶解于水，并具有很强的保水能力，常作为各种食品的保水剂和保湿剂。本发明的椰子馅料中使用麦芽糖醇液，就是利用了它持水能力强的特点，可以防止馅料中的水分向焙烤产品的迁移。
普通淀粉具有微晶结构，在冷水中不溶解膨胀，这种状态的淀粉称为β-淀粉，β-淀粉在有水存在的条件下加热可转化成α-淀粉，这一过程就是淀粉的糊化。完全糊化的淀粉在高温下迅速干燥，即制得预糊化淀粉。预糊化淀粉具有多空的、氢键断裂的结构，因此能快速溶于室温的水并形成高粘度、高膨胀性的淀粉糊。预糊化淀粉是一种用途广泛的变性淀粉，本发明的椰子馅料中使用预糊化淀粉，就是利用了它可以直接溶于室温的水、经搅拌可制成高粘度淀粉糊的特性。
椰子汁分椰子原汁和椰子浓缩汁，椰子原汁是以新鲜椰子为原料榨取而成的，不加水也不加糖。商品椰子原汁通常采用冷冻椰子原汁再分装或用浓缩椰子汁加水复原制成的。椰子原汁具有天然椰子的滋气味，并保留了椰子的主要营养成分。
本发明的椰子馅料主要原料的水分含量如下：麦芽糖醇液≤32%，椰子汁90%左右，麦芽糊精≤6%，植脂末≤5%，预糊化淀粉≤20%，根据原料在配方中的重量份数及该原料的水分含量，可以计算出本发明的椰子馅料含水量在30%左右，明显低于传统方法制作的馅料的含水量，更接近于烘焙产品的含水量。
制作本发明的椰子馅料时，由于不需加热糊化，因此可以减少配料时的用水量，进而降低了馅料的水分含量，同时又在配料中添加了保水能力好的麦芽糖醇液，因此本发明的椰子馅料可以防止水分从馅料向烘焙产品的迁移，解决因水分的流失引起的馅料色泽变暗、口感变硬及影响夹馅焙烤产品的保质期的问题，克服了传统馅料的质量缺陷。
本发明的椰子馅料色泽亮丽，酸甜适中，有纯正的椰子味，可用于各种焙烤食品的夹馅。
四、具体实施方式
实施例1
称取麦芽糖醇液320g、椰子汁180g、椰子香精1.2g倒入搅拌缸中,搅拌均匀，边搅拌边依次加入黄原胶1g、柠檬酸2g、麦芽糊精280g、植脂末170g、预糊化淀粉100g，全部溶解后搅拌均匀，即制得保水性好的椰子馅料。以上操作均在室温下进行。
实施例2
称取麦芽糖醇液300g、椰子汁150g、椰子香精1g倒入搅拌缸中,搅拌均匀，边搅拌边依次加入黄原胶0.8g、柠檬酸1.5g、麦芽糊精250g、植脂末150g、预糊化淀粉80g，全部溶解后搅拌均匀，即制得保水性好的椰子馅料。以上操作均在室温下进行。
实施例3
称取麦芽糖醇液350g、椰子汁200g、椰子香精1.5g倒入搅拌缸中,搅拌均匀，边搅拌边依次加入黄原胶1.2g、柠檬酸2.5g、麦芽糊精300g、植脂末200g、预糊化淀粉120g，全部溶解后搅拌均匀，即制得保水性好的椰子馅料。以上操作均在室温下进行。
以上详细说明了本发明的实施方式，但这只是为了便于理解而举的实例，不应被视为是对本发明范围的限制。同样，任何所属领域的技术人员均可根据本发明的技术方案及其较佳实施例的描述，做出各种可能的等同改变或替换。
Claims (4)
1.一种保水性好的椰子馅料，其特征在于所述椰子馅料由重量份的麦芽糖醇液30～35；麦芽糊精25～30；椰子汁15～20；植脂末15～20；预糊化淀粉8～12；柠檬酸0.15～0.25；椰子香精0.1～0.15；黄原胶0.08～0.12制成。
2. 按照权利要求1所述的预糊化淀粉为马铃薯预糊化淀粉。
3.按照权利要求1所述的椰子汁为椰子原汁。
4.按照权利要求1所述的椰子香精为乳化椰子香精。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114304537A (zh) * | 2021-12-27 | 2022-04-12 | 上海世达食品有限公司 | 一种椰浆虾球配方及其制作方法 |
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| 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 (zh) * | 2003-09-26 | 2010-09-29 | 布鲁诺布二世有限公司 | 用于焙烤物品的填充剂 |
| CN102696731A (zh) * | 2012-06-05 | 2012-10-03 | 广州合诚实业有限公司 | 高温自行凝胶且耐烘焙的蛋糕馅料预拌粉及其制备与应用 |
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Patent Citations (3)
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