CN105230812A - Quick-frozen oil and quick-frozen smallanthus sonchifolius filling using same - Google Patents
Quick-frozen oil and quick-frozen smallanthus sonchifolius filling using same Download PDFInfo
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Abstract
The invention relates to quick-frozen oil. The quick-frozen oil is prepared from soybean oil, peanut oil, glyceryl monostearate, sucrose fatty acid ester and water through the processes of rapid cooling and kneading; the quick-frozen oil is fine, smooth and lubricating in tissue state, and does not have the phenomena of layering and water seepage substantially. The quick-frozen smallanthus sonchifolius filling using the quick-frozen oil is prepared from smallanthus sonchifolius, the quick-frozen oil, white granulated sugar, water, citric acid, agar and pectin. The quick-frozen smallanthus sonchifolius filling is light yellow in color and presents a plastic solid state at a normal atmospheric temperature, and fruit granules are uniform in distribution and are clear in sight, so that the quick-frozen smallanthus sonchifolius filling is convenient to form, wrap and process; after being heated, the quick-frozen smallanthus sonchifolius filling presents a viscous flow state, is clean, sweet and sourish in mouth feel and good in palatability, has delicate fragrance, and is free from peculiar smell.
Description
Technical field
The invention belongs to foods processing technique, be specifically related to a kind of quick-frozen oil and apply its Smallantus sonchifolium quick-frozen filling, also comprising their preparation method.
Background technology
Smallantus sonchifolium (Smallanthussonchifolius, English name yacon) has another name called saussurea involucrata potato, sub-dragon fruit, Ya Gong, is composite family herbaceos perennial, originates in South America Andes.20th century the mid-80, Japan and some European countries start to introduce a fine variety Smallantus sonchifolium successively, the plantation of the several provinces and cities such as the existing Hainan of China, Yunnan, Jiangsu.Smallantus sonchifolium likeness in form Ipomoea batatas, but its pulp water content is large, crisp sweet succulence, containing the water-solubility vegetable fibres be not absorbed by the body in a large number and a large amount of FOSs in its pulp.In addition, Smallantus sonchifolium is rich in 20 several amino acids and calcium, magnesium, iron, zinc, the selenium and other trace elements of needed by human, has higher healthy nutritive value and good relieving summer-heat, sober-up function.Carbohydrate in Smallantus sonchifolium is not absorbed by the body, and belongs to low-calorie diet, eats so be applicable to very much diabetes patient with fat-reducing personage.Along with the raising of people's living standard and the enhancing to self health care consciousness, Smallantus sonchifolium as a kind of green health care food, just gradually favor by consumer.Smallantus sonchifolium increases just gradually in the output of China in recent years, but still lower to its processing and utilization.So, in the processing technology of research Smallantus sonchifolium, develop new Smallantus sonchifolium product, significant.
Quick-frozen food is product extensively edible in recent years, and current Smallantus sonchifolium finely processed product has can, preserved fruit, beverage, ice cream, crisp short cakes with sesame etc., does not also have Smallantus sonchifolium quick-frozen goods to occur.As the quick-frozen special oil larger on the impact of quick-frozen quality of item, dystectic lard, hydrogenated oil and fat, palm oil, water and emulsifying agent is generally adopted to make at present, be applicable to being applied in traditional quick-frozen food such as sesame, wheaten food, but lard, hydrogenated oil and fat, palm oil are saturated grease, health is affected, should not use in fruit product quick-frozen filling.
Summary of the invention
Object of the present invention is just the Smallantus sonchifolium quick-frozen filling providing a kind of quick-frozen oil for solving the deficiencies in the prior art and apply it, also comprises their preparation method.
The object of the invention is with following technical proposals realize:
A quick-frozen oil, is prepared from by the raw material of following weight portion: soybean oil 20 ~ 30 parts, peanut oil 60 ~ 70 parts, monoglyceride 0.1 ~ 0.5 part, sucrose fatty ester 0.1 ~ 0.5 part, 3 ~ 6 parts, water.
The preparation method of quick-frozen oil as above, comprises the following steps:
(1) oil phase is produced: by weight by soybean oil, peanut oil, monoglyceride, sucrose fatty ester heating mixing, and keep 55 ~ 65 DEG C for subsequent use;
(2) aqueous phase is produced: heat water to 55 ~ 65 DEG C, is incubated for subsequent use;
(3) stirring and emulsifying: by mixed with water for the oil phase prepared, stir;
(4) chilling is mediated: the product that step (3) obtains is carried out chilling kneading;
(5) slaking: the product that step (4) obtains is carried out slaking at 25 ~ 35 DEG C, the curing time is 24 ~ 48h.
Described step (1) is specially: soybean oil, peanut oil, monoglyceride, sucrose fatty ester are heated to 80 ~ 90 DEG C, dissolves and is scattered in after in oil, be reduced to 55 ~ 65 DEG C, be incubated for subsequent use at monoglyceride, sucrose fatty ester.
Described step (4) is specially: the product that step (3) obtains is carried out precooling, when temperature reaches 40 ~ 50 DEG C, product is carried out chilling kneading in ice-water bath, mixing speed when chilling is mediated is at 150 ~ 250r/min, pole cool time is 1 ~ 3min, until temperature is quenched to 22 ~ 28 DEG C.
Apply a Smallantus sonchifolium quick-frozen filling for above-mentioned quick-frozen oil, be prepared from by the raw material of following weight portion: Smallantus sonchifolium 90 ~ 110 parts, quick-frozen oil 15 ~ 20 parts, white granulated sugar 30 ~ 40 parts, 10 ~ 20 parts, water, citric acid 1 ~ 2 part, 0.5 ~ 1 part, agar, pectin 0.5 ~ 1 part.
A preparation method for Smallantus sonchifolium quick-frozen filling described above, comprises the following steps:
(1) pretreatment of raw material: Smallantus sonchifolium is removed the peel, cut, then puts into color stabilizer and carry out protecting look, sclerosis, clear water rinses, and drains;
(2) pull an oar: the Smallantus sonchifolium block mixing making beating that white granulated sugar, citric acid, water, part steps (1) are obtained;
(3) sauce is boiled: product step (2) obtained mixes with agar, pectin, quick-frozen oil and remaining Smallantus sonchifolium block, is heated to 80 ~ 90 DEG C and boils sauce;
(4) cool: well-done Smallantus sonchifolium filling is cooled to normal temperature, vacuum packaging.
The mixed solution of color stabilizer to be mass body volume concentrations be 0.4% calcium chloride, 0.3% ascorbic acid, 0.4% citric acid in step (1).
In step (2), Smallantus sonchifolium block is 50 ~ 70 parts.
Quick-frozen oil structural state exquisiteness lubrication provided by the invention, substantially without layering and infiltration phenomenon, and uses quick-frozen food fillings and the musculus cutaneus easy-formation of this quick-frozen oil, without cracking, has the rheological characteristic of appropriateness; The nutritive value remaining Smallantus sonchifolium that Smallantus sonchifolium quick-frozen filling provided by the invention is larger, easy to process, do not add artificial preservative, safety and Health; In plastic solid under manufactured goods light yellow in color, normal temperature, fruit grain is uniformly distributed, high-visible, is convenient to shapingly pack processing; In thick fluidised form after heating, micro-acid that mouthfeel is fresh and sweet, good palatability, has delicate fragrance, free from extraneous odour.The invention provides the technology of applicable suitability for industrialized production, for the suitability for industrialized production of product provides opportunity.
Detailed description of the invention
embodiment 1
A quick-frozen oil, is made up of the raw material of following weight portion: soybean oil 20 ~ 30 parts, peanut oil 60 ~ 70 parts, monoglyceride 0.1 ~ 0.5 part, sucrose fatty ester 0.1 ~ 0.5 part, 3 ~ 6 parts, water.
The preparation method of quick-frozen oil as above, comprises the following steps:
(1) oil phase is produced: by weight soybean oil, peanut oil, monoglyceride, sucrose fatty ester are heated to 80 ~ 90 DEG C, make it fully mix, and fully dissolves and is scattered in after in oil, be reduced to 55 ~ 65 DEG C, be incubated for subsequent use at emulsifying agent;
(2) aqueous phase is produced: heat water to 55 ~ 65 DEG C, is incubated for subsequent use;
(3) stirring and emulsifying: while the oil phase prepared is stirred, the aqueous phase that step (2) obtains slowly is poured into wherein, stirs, make it fully emulsified;
(4) chilling is mediated: the product that step (3) obtains is carried out precooling, when temperature reaches 40 ~ 50 DEG C, product is carried out chilling kneading in ice-water bath, mixing speed when chilling is mediated is at 150 ~ 250r/min, pole cool time is 1 ~ 3min, until temperature is quenched to 22 ~ 28 DEG C;
(5) slaking: the product that step (4) obtains is carried out slaking at 25 ~ 35 DEG C, the curing time is 24 ~ 48h.
Apply a Smallantus sonchifolium quick-frozen filling for above-mentioned quick-frozen oil, be made up of the raw material of following weight portion: Smallantus sonchifolium 90 ~ 110 parts, quick-frozen oil 15 ~ 20 parts, white granulated sugar 30 ~ 40 parts, 10 ~ 20 parts, water, citric acid 1 ~ 2 part, 0.5 ~ 1 part, agar, pectin 0.5 ~ 1 part.
The preparation method of above-mentioned Smallantus sonchifolium quick-frozen filling, comprises the following steps:
(1) pretreatment of raw material: Smallantus sonchifolium is removed the peel, cut, then puts into color stabilizer and carry out protecting look, sclerosis, clear water rinses, and drains;
(2) pull an oar: the Smallantus sonchifolium block mixing making beating that white granulated sugar, citric acid, water, 50 ~ 70 parts of steps (1) are obtained, until object becomes scattered paste shape, and without naked eyes visible fruit block;
(3) boil sauce: agar, pectin, quick-frozen oil and remaining Smallantus sonchifolium block are cut into fruit fourth and add in the slurries that step (2) obtains, be heated to 80 ~ 90 DEG C and boil sauce and boil and become thick to slurries;
(4) cool: well-done Smallantus sonchifolium filling is cooled to normal temperature, vacuum packaging, low-temperature preservation.
The mixed solution of color stabilizer to be mass body volume concentrations be 0.4% calcium chloride, 0.3% ascorbic acid, 0.4% citric acid.
The quick-frozen oil major part used in the manufacturing process of tradition quick-frozen food is shortening, and not being suitable for fruit quick-frozen food, China's vegetable oil is roughly divided into following several according to raw material: olive oil, soybean oil, rapeseed oil, cottonseed oil, rice bran oil, corn oil, sunflower oil, peanut oil, camellia seed oil and special oil.When making quick-frozen oil, fusing point be very crucial a bit.So, the present invention have chosen fusing point and is respectively the one-level soybean oil of-18 ~-15 DEG C and the peanut oil of 0 ~ 3 DEG C as the feedstock oil making quick-frozen oil, have selected the sweet ester of single hard fatty acids and sucrose fatty ester as emulsifying agent, in addition reasonably proportioning and application chilling mediate preparation method, the quick-frozen oil saturated fatty acid content prepared is low, structural state is good, substantially without layering and infiltration phenomenon, be applied in quick-frozen food and effect is significantly improved to musculus cutaneus and fillings quality, forming during product quick-frozen, without cracking phenomena.
The requirement of the fillings of quick-frozen food be will when shaping not rare, the easy-formation of softness, and time poach eats, present the fluid of good fluidity again; Although Smallantus sonchifolium is chrysanthemum potato class plant, but its moisture is more, not only not easily preserve, also very large obstruction is had to production fillings, the present invention relies on when producing Smallantus sonchifolium quick-frozen fillings and adds the effect that suitable thickener (agar and pectin) reaches gel, moisture in Smallantus sonchifolium quick-frozen fillings is reduced to and meets the standard making quick-frozen fillings, fillings can be made to have certain rheological characteristic simultaneously; In addition, the local flavor of Smallantus sonchifolium is comparatively unique, and containing abundant nutriment, but but lack pectin and fragrance, after other auxiliary materials of interpolation are made into fillings, not easily highlight the feature that Smallantus sonchifolium itself has, therefore, the present invention by adding appropriate white granulated sugar and citric acid, and when pulling an oar reserve part Smallantus sonchifolium fruit fourth, finally add in fillings, guarantee Smallantus sonchifolium quick-frozen fillings local flavor, improve sense organ, highlight the flavor characteristic of Smallantus sonchifolium, make the formula of Smallantus sonchifolium quick-frozen fillings more perfect.
embodiment 2
A quick-frozen oil, is made up of the raw material of following weight portion: soybean oil 20 parts, peanut oil 60 parts, monoglyceride 0.2 part, sucrose fatty ester 0.2 part, 4 parts, water.
The preparation method of quick-frozen oil as above, comprises the following steps:
(1) oil phase is produced: soybean oil, peanut oil, monoglyceride, sucrose fatty ester are heated to 85 DEG C, make it fully mix, and fully dissolves and is scattered in after in oil, be reduced to 60 DEG C, be incubated for subsequent use at emulsifying agent;
(2) aqueous phase is produced: heat water to 60 DEG C, is incubated for subsequent use;
(3) stirring and emulsifying: while the oil phase prepared is stirred, the aqueous phase that step (2) obtains slowly is poured into wherein, stirs, make it fully emulsified;
(4) chilling is mediated: the product that step (3) obtains is carried out precooling, when temperature reaches 46 DEG C, product is carried out chilling kneading in ice-water bath, mixing speed when chilling is mediated is at 200r/min, pole cool time is 2min, until temperature is quenched to 25 DEG C;
(5) slaking: the product that step (4) obtains is carried out slaking at 30 DEG C, the curing time is 48h.
Apply a Smallantus sonchifolium quick-frozen filling for above-mentioned quick-frozen oil, be made up of the raw material of following weight portion: Smallantus sonchifolium 100 parts, quick-frozen oil 20 parts, white granulated sugar 30 parts, 15 parts, water, citric acid 2 parts, 0.8 part, agar, pectin 0.8 part.
The preparation method of above-mentioned Smallantus sonchifolium quick-frozen filling, comprises the following steps:
(1) pretreatment of raw material: Smallantus sonchifolium is removed the peel, cut, then puts into color stabilizer and carry out protecting look, sclerosis, clear water rinses, and drains;
(2) pull an oar: the Smallantus sonchifolium block mixing making beating that white granulated sugar, citric acid, water, 60 parts of steps (1) are obtained, until object becomes scattered paste shape, and without naked eyes visible fruit block;
(3) boil sauce: agar, pectin, quick-frozen oil and remaining 40 parts of Smallantus sonchifolium blocks are cut into fruit fourth and add in the slurries that step (2) obtains, be heated to 85 DEG C and boil sauce and boil and become thick to slurries;
(4) cool: well-done Smallantus sonchifolium filling is cooled to normal temperature, vacuum packaging, low-temperature preservation.
The mixed solution of color stabilizer to be mass body volume concentrations be calcium chloride 0.4%, ascorbic acid 0.3%, citric acid 0.4%.
With reference to GB/T21270-2007 " Food stuff ", the detection of index of correlation is carried out to Smallantus sonchifolium quick-frozen fillings prepared by the embodiment of the present invention 1.(1) inspection of loss on drying: measure according to direct drying method in the GB/T5009.3-2010 mensuration of moisture " in the food "; (2) inspection of total reducing sugar: according to the Fei Linshi volumetric determination in GB/T21270-2007 " Food stuff "; (3) inspection of fat: measure by acid-hydrolysis method in GB/T5009.6-2003 " mensuration fatty in food "; (4) detection of microorganism: measure by the method for regulation in GB4789.2-2010 " food microbiological examination total plate count mensuration ".
Result is as shown in the table:
table 1 Smallantus sonchifolium fillings physical and chemical index result
As shown in Table 1: Smallantus sonchifolium quick-frozen fillings loss on drying prepared by embodiment 1 is 39.15%, and total sugar content is 15.23%, and fat content is 8.15%, meets national standard.Microorganism detection does not detect pathogenic bacteria, meets national standard.
embodiment 3
A quick-frozen oil, is made up of the raw material of following weight portion: soybean oil 20 parts, peanut oil 70 parts, monoglyceride 0.3 part, sucrose fatty ester 0.5 part, 3 parts, water.
The preparation method of quick-frozen oil as above, comprises the following steps:
(1) oil phase is produced: soybean oil, peanut oil, monoglyceride, sucrose fatty ester are heated to 85 DEG C, make it fully mix, and fully dissolves and is scattered in after in oil, be reduced to 60 DEG C, be incubated for subsequent use at emulsifying agent;
(2) aqueous phase is produced: heat water to 65 DEG C, is incubated for subsequent use;
(3) stirring and emulsifying: while the oil phase prepared is stirred, the aqueous phase that step (2) obtains slowly is poured into wherein, stirs, make it fully emulsified;
(4) chilling is mediated: the product that step (3) obtains is carried out precooling, when temperature reaches 50 DEG C, product is carried out chilling kneading in ice-water bath, mixing speed when chilling is mediated is at 200r/min, pole cool time is 1min, until temperature is quenched to 23 DEG C;
(5) slaking: the product that step (4) obtains is carried out slaking at 30 DEG C, the curing time is 28h.
Apply a Smallantus sonchifolium quick-frozen filling for above-mentioned quick-frozen oil, be made up of the raw material of following weight portion: Smallantus sonchifolium 95 parts, quick-frozen oil 16 parts, white granulated sugar 30 parts, 15 parts, water, citric acid 1 part, 0.8 part, agar, pectin 0.5 part.
The preparation method of above-mentioned Smallantus sonchifolium quick-frozen filling, comprises the following steps:
(5) pretreatment of raw material: Smallantus sonchifolium is removed the peel, cut, then puts into color stabilizer and carry out protecting look, sclerosis, clear water rinses, and drains;
(6) pull an oar: the Smallantus sonchifolium block mixing making beating that white granulated sugar, citric acid, water, 50 parts of steps (1) are obtained, until object becomes scattered paste shape, and without naked eyes visible fruit block;
(7) boil sauce: agar, pectin, quick-frozen oil and remaining 45 parts of Smallantus sonchifolium blocks are cut into fruit fourth and add in the slurries that step (2) obtains, be heated to 80 DEG C and boil sauce and boil and become thick to slurries;
(8) cool: well-done Smallantus sonchifolium filling is cooled to normal temperature, vacuum packaging, low-temperature preservation; All the other are with embodiment 2.
embodiment 4
A quick-frozen oil, is made up of the raw material of following weight portion: soybean oil 30 parts, peanut oil 65 parts, monoglyceride 0.1 part, sucrose fatty ester 0.3 part, 5 parts, water.
The preparation method of quick-frozen oil as above, comprises the following steps:
(1) oil phase is produced: soybean oil, peanut oil, monoglyceride, sucrose fatty ester are heated to 90 DEG C, make it fully mix, and fully dissolves and is scattered in after in oil, be reduced to 65 DEG C, be incubated for subsequent use at emulsifying agent;
(2) aqueous phase is produced: heat water to 55 DEG C, is incubated for subsequent use;
(3) stirring and emulsifying: while the oil phase prepared is stirred, the aqueous phase that step (2) obtains slowly is poured into wherein, stirs, make it fully emulsified;
(4) chilling is mediated: the product that step (3) obtains is carried out precooling, when temperature reaches 45 DEG C, product is carried out chilling kneading in ice-water bath, mixing speed when chilling is mediated is at 250r/min, pole cool time is 2min, until temperature is quenched to 28 DEG C;
(5) slaking: the product that step (4) obtains is carried out slaking at 25 DEG C, the curing time is 32h.
Apply a Smallantus sonchifolium quick-frozen filling for above-mentioned quick-frozen oil, be made up of the raw material of following weight portion: Smallantus sonchifolium 110 parts, quick-frozen oil 19 parts, white granulated sugar 36 parts, 20 parts, water, citric acid 1.5 parts, 0.7 part, agar, pectin 1 part.
The preparation method of above-mentioned Smallantus sonchifolium quick-frozen filling, comprises the following steps:
(1) pretreatment of raw material: Smallantus sonchifolium is removed the peel, cut, then puts into color stabilizer and carry out protecting look, sclerosis, clear water rinses, and drains;
(2) pull an oar: the Smallantus sonchifolium block mixing making beating that white granulated sugar, citric acid, water, 60 parts of steps (1) are obtained, until object becomes scattered paste shape, and without naked eyes visible fruit block;
(3) boil sauce: agar, pectin, quick-frozen oil and remaining 50 parts of Smallantus sonchifolium blocks are cut into fruit fourth and add in the slurries that step (2) obtains, be heated to 85 DEG C and boil sauce and boil and become thick to slurries;
(4) cool: well-done Smallantus sonchifolium filling is cooled to normal temperature, vacuum packaging, low-temperature preservation.
embodiment 5
A kind of quick-frozen oil, is made up of the raw material of following weight portion: soybean oil 25 parts, peanut oil 60 parts, monoglyceride 0.5 part, sucrose fatty ester 0.1 part, 64 parts.
The preparation method of quick-frozen oil as above, comprises the following steps:
(1) oil phase is produced: soybean oil, peanut oil, monoglyceride, sucrose fatty ester are heated to 80 DEG C, make it fully mix, and fully dissolves and is scattered in after in oil, be reduced to 55 DEG C, be incubated for subsequent use at emulsifying agent;
(2) aqueous phase is produced: heat water to 55 DEG C, is incubated for subsequent use;
(3) stirring and emulsifying: while the oil phase prepared is stirred, the aqueous phase that step (2) obtains slowly is poured into wherein, stirs, make it fully emulsified;
(4) chilling is mediated: the product that step (3) obtains is carried out precooling, when temperature reaches 40 DEG C, product is carried out chilling kneading in ice-water bath, mixing speed when chilling is mediated is at 200r/min, pole cool time is 2min, until temperature is quenched to 22 DEG C;
(5) slaking: the product that step (4) obtains is carried out slaking at 35 DEG C, the curing time is 24h.
Apply a Smallantus sonchifolium quick-frozen filling for above-mentioned quick-frozen oil, be made up of the raw material of following weight portion: Smallantus sonchifolium 105 parts, quick-frozen oil 20 parts, white granulated sugar 302 parts, 10 parts, water, citric acid 1.2 parts, 1 part, agar, pectin 0.75 part.
The preparation method of above-mentioned Smallantus sonchifolium quick-frozen filling, comprises the following steps:
(1) pretreatment of raw material: Smallantus sonchifolium is removed the peel, cut, then puts into color stabilizer and carry out protecting look, sclerosis, clear water rinses, and drains;
(2) pull an oar: the Smallantus sonchifolium block mixing making beating that white granulated sugar, citric acid, water, 70 parts of steps (1) are obtained, until object becomes scattered paste shape, and without naked eyes visible fruit block;
(3) boil sauce: agar, pectin, quick-frozen oil and remaining 35 parts of Smallantus sonchifolium blocks are cut into fruit fourth and add in the slurries that step (2) obtains, be heated to 90 DEG C and boil sauce and boil and become thick to slurries;
(4) cool: well-done Smallantus sonchifolium filling is cooled to normal temperature, vacuum packaging, low-temperature preservation.
embodiment 6
A quick-frozen oil, is made up of the raw material of following weight portion: soybean oil 30 parts, peanut oil 60 parts, monoglyceride 0.5 part, sucrose fatty ester 0.3 part, 4 parts, water.
The preparation method of quick-frozen oil as above, comprises the following steps:
(1) oil phase is produced: soybean oil, peanut oil, monoglyceride, sucrose fatty ester are heated to 90 DEG C, make it fully mix, and fully dissolves and is scattered in after in oil, be reduced to 55 DEG C, be incubated for subsequent use at emulsifying agent;
(2) aqueous phase is produced: heat water to 60 DEG C, is incubated for subsequent use;
(3) stirring and emulsifying: while the oil phase prepared is stirred, the aqueous phase that step (2) obtains slowly is poured into wherein, stirs, make it fully emulsified;
(4) chilling is mediated: the product that step (3) obtains is carried out precooling, when temperature reaches 42 DEG C, product is carried out chilling kneading in ice-water bath, mixing speed when chilling is mediated is at 150r/min, pole cool time is 3min, until temperature is quenched to 26 DEG C;
(5) slaking: the product that step (4) obtains is carried out slaking at 35 DEG C, the curing time is 36h.
Apply a Smallantus sonchifolium quick-frozen filling for above-mentioned quick-frozen oil, be made up of the raw material of following weight portion: Smallantus sonchifolium 100 parts, quick-frozen oil 15 parts, white granulated sugar 37 parts, 12 parts, water, citric acid 2 parts, 0.6 part, agar, pectin 0.8 part.
The preparation method of above-mentioned Smallantus sonchifolium quick-frozen filling, comprises the following steps:
(1) pretreatment of raw material: Smallantus sonchifolium is removed the peel, cut, then puts into color stabilizer and carry out protecting look, sclerosis, clear water rinses, and drains;
(2) pull an oar: the Smallantus sonchifolium block mixing making beating that white granulated sugar, citric acid, water, 55 parts of steps (1) are obtained, until object becomes scattered paste shape, and without naked eyes visible fruit block;
(3) boil sauce: agar, pectin, quick-frozen oil and remaining 45 parts of Smallantus sonchifolium blocks are cut into fruit fourth and add in the slurries that step (2) obtains, be heated to 88 DEG C and boil sauce and boil and become thick to slurries;
(4) cool: well-done Smallantus sonchifolium filling is cooled to normal temperature, vacuum packaging, low-temperature preservation.
embodiment 7
A quick-frozen oil, is made up of the raw material of following weight portion: soybean oil 20 parts, peanut oil 70 parts, monoglyceride 0.3 part, sucrose fatty ester 0.1 part, 6 parts, water.
The preparation method of quick-frozen oil as above, comprises the following steps:
(1) oil phase is produced: soybean oil, peanut oil, monoglyceride, sucrose fatty ester are heated to 80 DEG C, make it fully mix, and fully dissolves and is scattered in after in oil, be reduced to 65 DEG C, be incubated for subsequent use at emulsifying agent;
(2) aqueous phase is produced: heat water to 65 DEG C, is incubated for subsequent use;
(3) stirring and emulsifying: while the oil phase prepared is stirred, the aqueous phase that step (2) obtains slowly is poured into wherein, stirs, make it fully emulsified;
(4) chilling is mediated: the product that step (3) obtains is carried out precooling, when temperature reaches 50 DEG C, product is carried out chilling kneading in ice-water bath, mixing speed when chilling is mediated is at 150r/min, pole cool time is 1min, until temperature is quenched to 25 DEG C;
(5) slaking: the product that step (4) obtains is carried out slaking at 25 DEG C, the curing time is 48h.
Apply a Smallantus sonchifolium quick-frozen filling for above-mentioned quick-frozen oil, be made up of the raw material of following weight portion: Smallantus sonchifolium 90 parts, quick-frozen oil 17 parts, white granulated sugar 33 parts, 20 parts, water, citric acid 1.8 parts, 0.5 part, agar, pectin 0.9 part.
The preparation method of above-mentioned Smallantus sonchifolium quick-frozen filling, comprises the following steps:
(1) pretreatment of raw material: Smallantus sonchifolium is removed the peel, cut, then puts into color stabilizer and carry out protecting look, sclerosis, clear water rinses, and drains;
(2) pull an oar: the Smallantus sonchifolium block mixing making beating that white granulated sugar, citric acid, water, 65 parts of steps (1) are obtained, until object becomes scattered paste shape, and without naked eyes visible fruit block;
(3) boil sauce: agar, pectin, quick-frozen oil and remaining 25 parts of Smallantus sonchifolium blocks are cut into fruit fourth and add in the slurries that step (2) obtains, be heated to 90 DEG C and boil sauce and boil and become thick to slurries;
(4) cool: well-done Smallantus sonchifolium filling is cooled to normal temperature, vacuum packaging, low-temperature preservation.
embodiment 8
A quick-frozen oil, is made up of the raw material of following weight portion: soybean oil 25 parts, peanut oil 65 parts, monoglyceride 0.1 part, sucrose fatty ester 0.5 part, 3 parts, water.
The preparation method of quick-frozen oil as above, comprises the following steps:
(1) oil phase is produced: soybean oil, peanut oil, monoglyceride, sucrose fatty ester are heated to 85 DEG C, make it fully mix, and fully dissolves and is scattered in after in oil, be reduced to 60 DEG C, be incubated for subsequent use at emulsifying agent;
(2) aqueous phase is produced: heat water to 55 DEG C, is incubated for subsequent use;
(3) stirring and emulsifying: while the oil phase prepared is stirred, the aqueous phase that step (2) obtains slowly is poured into wherein, stirs, make it fully emulsified;
(4) chilling is mediated: the product that step (3) obtains is carried out precooling, when temperature reaches 48 DEG C, product is carried out chilling kneading in ice-water bath, mixing speed when chilling is mediated is at 180r/min, pole cool time is 3min, until temperature is quenched to 22 DEG C;
(5) slaking: the product that step (4) obtains is carried out slaking at 20 DEG C, the curing time is 42h.
Apply a Smallantus sonchifolium quick-frozen filling for above-mentioned quick-frozen oil, be made up of the raw material of following weight portion: Smallantus sonchifolium 100 parts, quick-frozen oil 15 parts, white granulated sugar 30 parts, 18 parts, water, citric acid 1 part, 0.75 part, agar, pectin 0.6 part.
The preparation method of above-mentioned Smallantus sonchifolium quick-frozen filling, comprises the following steps:
(1) pretreatment of raw material: Smallantus sonchifolium is removed the peel, cut, then puts into color stabilizer and carry out protecting look, sclerosis, clear water rinses, and drains;
(2) pull an oar: the Smallantus sonchifolium block mixing making beating that white granulated sugar, citric acid, water, 70 parts of steps (1) are obtained, until object becomes scattered paste shape, and without naked eyes visible fruit block;
(3) boil sauce: agar, pectin, quick-frozen oil and remaining 30 parts of Smallantus sonchifolium blocks are cut into fruit fourth and add in the slurries that step (2) obtains, be heated to 80 DEG C and boil sauce and boil and become thick to slurries;
(4) cool: well-done Smallantus sonchifolium filling is cooled to normal temperature, vacuum packaging, low-temperature preservation.
embodiment 9
A quick-frozen oil, is made up of the raw material of following weight portion: soybean oil 28 parts, peanut oil 60 parts, monoglyceride 0.4 part, sucrose fatty ester 0.1 part, 4 parts, water; Preparation method is with embodiment 2.
Apply a Smallantus sonchifolium quick-frozen filling for above-mentioned quick-frozen oil, be made up of the raw material of following weight portion: Smallantus sonchifolium 90 parts, quick-frozen oil 18 parts, white granulated sugar 40 parts, 11 parts, water, citric acid 1.5 parts, 0.8 part, agar, pectin 0.75 part; Preparation method is with embodiment 2.
embodiment 10
A quick-frozen oil, is made up of the raw material of following weight portion: soybean oil 30 parts, peanut oil 63 parts, monoglyceride 0.2 part, sucrose fatty ester 0.5 part, 6 parts, water; Preparation method is with embodiment 2.
Apply a Smallantus sonchifolium quick-frozen filling for above-mentioned quick-frozen oil, be made up of the raw material of following weight portion: Smallantus sonchifolium 110 parts, quick-frozen oil 17 parts, white granulated sugar 40 parts, 15 parts, water, citric acid 2 parts, 0.6 part, agar, pectin 1 part; Preparation method is with embodiment 2.
embodiment 11
A quick-frozen oil, is made up of the raw material of following weight portion: soybean oil 20 parts, peanut oil 67 parts, monoglyceride 0.5 part, sucrose fatty ester 0.2 part, 3 parts, water; Preparation method is with embodiment 2.
Apply a Smallantus sonchifolium quick-frozen filling for above-mentioned quick-frozen oil, be made up of the raw material of following weight portion: Smallantus sonchifolium 105 parts, quick-frozen oil 20 parts, white granulated sugar 31 parts, 10 parts, water, citric acid 1.9 parts, 1 part, agar, pectin 0.5 part; Preparation method is with embodiment 2.
embodiment 12
A quick-frozen oil, is made up of the raw material of following weight portion: soybean oil 22 parts, peanut oil 70 parts, monoglyceride 0.1 part, sucrose fatty ester 0.4 part, 5 parts, water; Preparation method is with embodiment 2.
Apply a Smallantus sonchifolium quick-frozen filling for above-mentioned quick-frozen oil, be made up of the raw material of following weight portion: Smallantus sonchifolium 110 parts, quick-frozen oil 16 parts, white granulated sugar 30 parts, 19 parts, water, citric acid 1 part, 0.5 part, agar, pectin 0.7 part; Preparation method is with embodiment 2.
embodiment 13
A quick-frozen oil, is made up of the raw material of following weight portion: soybean oil 22 parts, peanut oil 70 parts, monoglyceride 0.1 part, sucrose fatty ester 0.4 part, 5 parts, water; Preparation method is with embodiment 2.
Apply a Smallantus sonchifolium quick-frozen filling for above-mentioned quick-frozen oil, be made up of the raw material of following weight portion: Smallantus sonchifolium 95 parts, quick-frozen oil 15 parts, white granulated sugar 35 parts, 20 parts, water, citric acid 1.1 parts, 0.75 part, agar, pectin 0.5 part; Preparation method is with embodiment 2.
embodiment 14
A quick-frozen oil, is made up of the raw material of following weight portion: soybean oil 22 parts, peanut oil 70 parts, monoglyceride 0.1 part, sucrose fatty ester 0.4 part, 5 parts, water; Preparation method is with embodiment 2.
Apply a Smallantus sonchifolium quick-frozen filling for above-mentioned quick-frozen oil, be made up of the raw material of following weight portion: Smallantus sonchifolium 90 parts, quick-frozen oil 19 parts, white granulated sugar 39 parts, 10 parts, water, citric acid 1.4 parts, 0.5 part, agar, pectin 0.75 part; Preparation method is with embodiment 2.
embodiment 15
A quick-frozen oil, is made up of the raw material of following weight portion: soybean oil 22 parts, peanut oil 70 parts, monoglyceride 0.1 part, sucrose fatty ester 0.4 part, 5 parts, water; Preparation method is with embodiment 2.
Apply a Smallantus sonchifolium quick-frozen filling for above-mentioned quick-frozen oil, be made up of the raw material of following weight portion: Smallantus sonchifolium 92 parts, quick-frozen oil 20 parts, white granulated sugar 35 parts, 17 parts, water, citric acid 2 parts, 0.9 part, agar, pectin 1 part; Preparation method is with embodiment 2.
embodiment 16
A quick-frozen oil, is made up of the raw material of following weight portion: soybean oil 22 parts, peanut oil 70 parts, monoglyceride 0.1 part, sucrose fatty ester 0.4 part, 5 parts, water; Preparation method is with embodiment 2.
Apply a Smallantus sonchifolium quick-frozen filling for above-mentioned quick-frozen oil, be made up of the raw material of following weight portion: Smallantus sonchifolium 108 parts, quick-frozen oil 18 parts, white granulated sugar 40 parts, 14 parts, water, citric acid 1.6 parts, 1 part, agar, pectin 0.5 part; Preparation method is with embodiment 2.
Claims (8)
1. a quick-frozen oil, is characterized in that: be prepared from by the raw material of following weight portion: soybean oil 20 ~ 30 parts, peanut oil 60 ~ 70 parts, monoglyceride 0.1 ~ 0.5 part, sucrose fatty ester 0.1 ~ 0.5 part, 3 ~ 6 parts, water.
2. the preparation method of quick-frozen oil as claimed in claim 1, is characterized in that comprising the following steps:
(1) oil phase is produced: by weight by soybean oil, peanut oil, monoglyceride, sucrose fatty ester heating mixing, and keep 55 ~ 65 DEG C for subsequent use;
(2) aqueous phase is produced: heat water to 55 ~ 65 DEG C, is incubated for subsequent use;
(3) stirring and emulsifying: by mixed with water for the oil phase prepared, stir;
(4) chilling is mediated: the product that step (3) obtains is carried out chilling kneading;
(5) slaking: the product that step (4) obtains is carried out slaking at 25 ~ 35 DEG C, the curing time is 24 ~ 48h.
3. the preparation method of quick-frozen oil as claimed in claim 2, it is characterized in that: described step (1) is specially: soybean oil, peanut oil, monoglyceride, sucrose fatty ester are heated to 80 ~ 90 DEG C, dissolve be scattered in after in oil at monoglyceride, sucrose fatty ester, be reduced to 55 ~ 65 DEG C, be incubated for subsequent use.
4. the preparation method of quick-frozen oil as claimed in claim 2, it is characterized in that: described step (4) is specially: the product that step (3) obtains is carried out precooling, when temperature reaches 40 ~ 50 DEG C, product is carried out chilling kneading in ice-water bath, mixing speed when chilling is mediated is at 150 ~ 250r/min, pole cool time is 1 ~ 3min, until temperature is quenched to 22 ~ 28 DEG C.
5. application rights requires a Smallantus sonchifolium quick-frozen filling for quick-frozen oil described in 1, it is characterized in that: be prepared from by the raw material of following weight portion: Smallantus sonchifolium 90 ~ 110 parts, quick-frozen oil 15 ~ 20 parts, white granulated sugar 30 ~ 40 parts, 10 ~ 20 parts, water, citric acid 1 ~ 2 part, 0.5 ~ 1 part, agar, pectin 0.5 ~ 1 part.
6. a preparation method for Smallantus sonchifolium quick-frozen filling as claimed in claim 5, is characterized in that comprising the following steps:
(1) pretreatment of raw material: Smallantus sonchifolium is removed the peel, cut, then puts into color stabilizer and carry out protecting look, sclerosis, clear water rinses, and drains;
(2) pull an oar: the Smallantus sonchifolium block mixing making beating that white granulated sugar, citric acid, water, part steps (1) are obtained;
(3) sauce is boiled: product step (2) obtained mixes with agar, pectin, quick-frozen oil and remaining Smallantus sonchifolium block, is heated to 80 ~ 90 DEG C and boils sauce;
(4) cool: well-done Smallantus sonchifolium filling is cooled to normal temperature, vacuum packaging.
7. the preparation method of Smallantus sonchifolium quick-frozen filling as claimed in claim 6, is characterized in that color stabilizer in step (1) to be mass body volume concentrations is the mixed solution of 0.4% calcium chloride, 0.3% ascorbic acid, 0.4% citric acid.
8. the preparation method of Smallantus sonchifolium quick-frozen filling as claimed in claim 6, is characterized in that in step (2), Smallantus sonchifolium block is 50 ~ 70 parts.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510714806.1A CN105230812A (en) | 2015-10-29 | 2015-10-29 | Quick-frozen oil and quick-frozen smallanthus sonchifolius filling using same |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510714806.1A CN105230812A (en) | 2015-10-29 | 2015-10-29 | Quick-frozen oil and quick-frozen smallanthus sonchifolius filling using same |
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| CN201510714806.1A Pending CN105230812A (en) | 2015-10-29 | 2015-10-29 | Quick-frozen oil and quick-frozen smallanthus sonchifolius filling using same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106165733A (en) * | 2016-04-11 | 2016-11-30 | 安徽豆宝食品有限公司 | A kind of Oleum sesami goods and processing method thereof |
| CN109043317A (en) * | 2018-08-03 | 2018-12-21 | 湖南金健速冻食品有限公司 | A kind of low sugar yacon rice dumpling |
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| CN102077878A (en) * | 2009-11-26 | 2011-06-01 | 河南工业大学 | Special oil for quick-frozen rice dumpling and preparation method thereof |
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| CN102077878A (en) * | 2009-11-26 | 2011-06-01 | 河南工业大学 | Special oil for quick-frozen rice dumpling and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106165733A (en) * | 2016-04-11 | 2016-11-30 | 安徽豆宝食品有限公司 | A kind of Oleum sesami goods and processing method thereof |
| CN109043317A (en) * | 2018-08-03 | 2018-12-21 | 湖南金健速冻食品有限公司 | A kind of low sugar yacon rice dumpling |
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