CN103798582A - 一种保水性好的榛子馅料 - Google Patents
一种保水性好的榛子馅料 Download PDFInfo
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- 235000001543 Corylus americana Nutrition 0.000 title claims abstract description 21
- 235000007466 Corylus avellana Nutrition 0.000 title claims abstract description 21
- 240000007582 Corylus avellana Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 241000723382 Corylus Species 0.000 claims abstract description 20
- 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
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 244000061456 Solanum tuberosum Species 0.000 claims description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 230000007547 defect Effects 0.000 abstract description 2
- 239000004615 ingredient 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
- 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
- 238000010438 heat treatment 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
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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
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
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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
- 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
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Abstract
一种保水性好的榛子馅料,其特征在于所述榛子馅料由重量份的麦芽糖醇液30~35;麦芽糊精20~25;水15~20;植脂末15~20;预糊化淀粉8~12;榛子仁粉8~10;榛子香精0.1~0.15;黄原胶0.08~0.12制成。制作本发明的榛子馅料时,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,因此本发明的榛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榛子馅料。
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榛子馅料,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。
一种保水性好的榛子馅料,其特征在于所述榛子馅料由重量份的麦芽糖醇液30~35;麦芽糊精20~25;水15~20;植脂末15~20;预糊化淀粉8~12;榛子仁粉8~10;榛子香精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。
所述的榛子仁粉是指以生榛子仁为原料经烘烤、冷却、粉碎、过60目筛制得的榛子仁粉。
本发明的保水性好的榛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、水、榛子香精混合均匀,在搅拌的条件下,依次加入黄原胶、榛子仁粉、麦芽糊精、植脂末、预糊化淀粉,全部溶解并混合均匀,即制得榛子馅料。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。本发明的榛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,本发明的榛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。
本发明的榛子馅料主要原料的水分含量如下:麦芽糖醇液≤32%,榛子仁粉10%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和该原料的水分含量及制作时的加水量,可以计算出本发明的榛子馅料含水量在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。
制作本发明的榛子馅料时,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,因此本发明的榛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。
本发明的榛子馅料色泽亮丽,有浓郁的榛子味,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、水180g、榛子香精1.2g倒入搅拌缸中,搅拌均匀,边搅拌边依次加入黄原胶1g、榛子仁粉90g、麦芽糊精230g、植脂末170g、预糊化淀粉100g,全部溶解后搅拌均匀,即制得保水性好的榛子馅料。以上操作均在室温下进行。
实施例2
称取麦芽糖醇液300g、水150g、榛子香精1g倒入搅拌缸中,搅拌均匀,边搅拌边依次加入黄原胶0.8g、榛子仁粉80g、麦芽糊精200g、植脂末150g、预糊化淀粉80g,全部溶解后搅拌均匀,即制得保水性好的榛子馅料。以上操作均在室温下进行。
实施例3
称取麦芽糖醇液350g、水200g、榛子香精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、榛子仁粉100g、麦芽糊精250g、植脂末200g、预糊化淀粉120g,全部溶解后搅拌均匀,即制得保水性好的榛子馅料。以上操作均在室温下进行。
Claims (3)
1.一种保水性好的榛子馅料,其特征在于所述榛子馅料由重量份的麦芽糖醇液30~35;麦芽糊精20~25;水15~20;植脂末15~20;预糊化淀粉8~12;榛子仁粉8~10;榛子香精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所述的榛子仁粉是指以生榛子仁为原料经烘烤、冷却、粉碎、过60目筛制得的榛子仁粉。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN109480170A (zh) * | 2018-11-26 | 2019-03-19 | 河南创新研霖食品科技有限公司 | 一种素馅保水护色剂、素馅及其制备方法 |
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CN103798684A (zh) * | 2012-11-29 | 2014-05-21 | 哈尔滨贵迪软件有限公司 | 榛子红薯粉 |
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- 2012-11-29 CN CN201210498211.3A patent/CN103798582A/zh active Pending
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CN103798684A (zh) * | 2012-11-29 | 2014-05-21 | 哈尔滨贵迪软件有限公司 | 榛子红薯粉 |
Non-Patent Citations (3)
Title |
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宋永泉等: "粉末油脂的生产及其在食品中的应用", 《冷饮与速冻食品工业》, no. 01, 30 March 1999 (1999-03-30) * |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN109480170A (zh) * | 2018-11-26 | 2019-03-19 | 河南创新研霖食品科技有限公司 | 一种素馅保水护色剂、素馅及其制备方法 |
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Application publication date: 20140521 |