CN109123601A - 一种包点酸奶馅料及其制作方法 - Google Patents
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Abstract
本发明属包点馅料技术领域，具体涉及一种包点酸奶馅料及其制作方法，包点酸奶馅料包括水、油、白砂糖、改性淀粉、甜味剂、奶粉、酸奶粉、食盐、柠檬酸、保鲜剂、海藻酸丙二醇酯以及酸奶香精；包点酸奶馅料的制作方法，将改性淀粉、砂糖、奶粉、保鲜剂、海藻酸丙二醇酯、食盐和酸奶粉混合后搅拌均匀；加入水再次搅拌均匀；将甜味剂加入搅拌均匀得到混合液；将混合液进行煮制；煮制过程加入食盐和酸奶香精；继续加热至糖度达60‑65度；冷却至室温后冷藏保存。本发明的馅料乳化充分，使得用该馅料制作的包点在高压蒸煮后，不析水，馅料不会外漏，本发明的制作方法简单，易操作，且制备的馅料乳化充分，使用其制作包点时不易冲破包点皮。
Description
技术领域
本发明属包点馅料技术领域，具体涉及一种包点酸奶馅料及其制作方法。
背景技术
目前市场上的普通的包点流质馅料由于没有经过充分乳化，导致馅料游离水分过多，在高压高温蒸煮过程中容易冲破包点表皮，导致产品馅料外漏。
发明内容
为了克服现有技术中存在的缺点和不足，本发明的目的在于提供一种包点酸奶馅料，该包点酸奶馅料口感好、加入保鲜剂少且保质期长、乳化充分，使用其制作的包点不易破皮。本发明的另一目的在于提供一种包点酸奶馅料的制作方法，该制作方法简单易操作，适合规模性生产，制作的馅料乳化充分。
本发明的目的通过下述技术方案实现：一种包点酸奶馅料，水35-45份、油18-25份、白砂糖7-10份、改性淀粉5-10份、甜味剂8-15份、奶粉2-8份、酸奶粉1-5份、食盐0.1-0.5份、柠檬酸0.1-0.5份、保鲜剂0.2-0.3份、海藻酸丙二醇酯0.05-0.1份以及酸奶香精0.05-0.1份。
本发明通过加入酸奶粉、酸奶香精，使得馅料具有酸奶风味，通过加入海藻酸丙二醇酯使得馅料乳化更充分，从而使得用该馅料制作的包点在高压蒸煮后，不析水，馅料不会外漏，通过加入柠檬酸，不仅能提高馅料酸度，而且能减弱微生物的抗热性和抑制其生长，起到延长保鲜期作用，使得保鲜剂的用量减少，从而使得馅料更加健康营养。
优选的，所述甜味剂为麦芽糖醇和果葡糖浆组成的混合物。
果葡糖浆是由玉米淀粉水解而制得，属淀粉糖类，营养丰富且生产成本低，使得制作的馅料更有市场竞争力。
麦芽糖醇在增加馅料甜味的同时，有促进人体钙吸收的作用，且麦芽糖醇的热量低，因此使用其制作的馅料更有营养。
优选的，所述麦芽糖醇的白利度为70-80Brix。
优选的，所述果葡糖浆为F55型，所述果葡糖浆的白利度为70-80Brix。
更为优选的，所述麦芽糖醇和果葡糖浆的重量比为2：1。
本发明通过选择麦芽糖醇的白利度为70-80Brix，果葡糖浆为F55型，所述果葡糖浆的白利度为70-80Brix，且麦芽糖醇和果葡糖浆的重量比为2：1，使得所制得的馅料甜味适中，口感更好。
优选的，所述保鲜剂为六偏磷酸钠、山梨酸钾和脱氢乙酸钠组成的混合物。
本发明通过使用六偏磷酸钠，能有效提高馅料的持水性，增高结着性，使得使用该馅料所制得的包点不易破皮。
本发明通过使用山梨酸钾，能有效抑制霉菌，酵母菌和好氧性细菌的活性，从而达到有效地延长馅料的保存时间，并保持原有馅料的风味。
本发明通过使用脱氢乙酸钠对霉菌、酵母菌、细菌具有很好的抑制作用，能有效渗透到细胞体内，抑制微生物的呼吸作用，从而达到防腐防霉保鲜保湿等作用。
本发明通过上述组合物作为保鲜剂，能有效延长馅料的保质期，且能使得整体保鲜剂的使用量减少。
更为优选的，所述六偏磷酸钠、山梨酸钾和脱氢乙酸钠的重量比为20：(5-9)：(1-5)。
优选的，所述改性淀粉为乙酰化己二酸双淀粉和羟丙基二淀粉磷酸酯的至少一种。
乙酰化己二酸双淀粉和羟丙基二淀粉磷酸酯能降低馅料的表面张力，对馅料系统的稳定性有较为明显的提高，使得所制得的馅料保水性更强，从而使得所制得的馅料包裹在包点内，包点不易破皮。
一种包点酸奶馅料的制作方法，包括如下步骤，(1)将改性淀粉、砂糖、奶粉、保鲜剂、海藻酸丙二醇酯、食盐和酸奶粉混合后搅拌均匀；(2)加入水进行高速搅拌，保持搅拌速度为5500-6500r/min；(3)将甜味剂按比例称量后加入，搅拌均匀得到混合液；(4)将混合液进行煮制；(5)煮制过程加入食盐和酸奶香精；(6)继续加热至糖度达60-65度；(7)装入特定容器、冷却至室温后冷藏保存。
本发明的制作方法简单，且制作的馅料乳化性好，使得馅料不仅有好的口感，而且包入包点内保持含水性好，包点经过高压蒸煮后，不析水，馅料不会外漏。
进一步的，步骤(6)中的加热温度为65℃-85℃。
本发明的有益效果在于：本发明通过加入酸奶粉、酸奶香精，使得馅料具有酸奶风味，通过加入海藻酸丙二醇酯使得馅料乳化更充分，从而使得用该馅料制作的包点在高压蒸煮后，不析水，馅料不会外漏，通过加入柠檬酸，不仅能提高馅料酸度，而且能减弱微生物的抗热性和抑制其生长，起到延长保鲜期作用，使得保鲜剂的用量减少，从而使得馅料更加健康营养，本发明的制作方法简单，易操作，且制备的馅料乳化充分，使用其制作包点时不易冲破包点皮。
具体实施方式
为了便于本领域技术人员的理解，下面结合实施例对本发明作进一步的说明，实施方式提及的内容并非对本发明的限定。
实施例1
一种包点酸奶馅料，包括如下重量份原料，水40份、油22.5份、白砂糖9.5份、改性淀粉7.5份、甜味剂12份、奶粉5份、酸奶粉3份、食盐0.27份、柠檬酸0.3份、保鲜剂0.2份、海藻酸丙二醇酯0.1份以及酸奶香精0.05份。
其中，所述甜味剂为麦芽糖醇和果葡糖浆组成的混合物，麦芽糖醇的白利度为70Brix，果葡糖浆为F55型，果葡糖浆的白利度为70Brix，麦芽糖醇和果葡糖浆的重量比为2：1；
其中，保鲜剂为六偏磷酸钠、山梨酸钾和脱氢乙酸钠组成的混合物，所述六偏磷酸钠、山梨酸钾和脱氢乙酸钠的重量比为20：7：1。
其中，所述改性淀粉为乙酰化己二酸双淀粉。
一种包点酸奶馅料的制作方法，包括如下步骤，(1)将改性淀粉、砂糖、奶粉、保鲜剂、海藻酸丙二醇酯、食盐和酸奶粉混合后搅拌均匀；(2)加入水再次搅拌均匀,保持搅拌速度为6000r/min；(3)将甜味剂按比例称量后加入，搅拌均匀得到混合液；(4)将混合液倒入夹层锅中进行煮制；(5)煮制过程加入食盐和酸奶香精；(6)继续加热至糖度达65度；(7)装入特定容器、冷却至室温后冷藏保存。
进一步的，步骤(6)中的加热温度为85℃。
实施例2
一种包点酸奶馅料，水35份、油18份、白砂糖7份、改性淀粉5份、甜味剂8份、奶粉2份、酸奶粉1份、食盐0.1份、柠檬酸0.1份、保鲜剂0.2份、海藻酸丙二醇酯0.05份以及酸奶香精0.05份。
其中，所述甜味剂为麦芽糖醇和果葡糖浆组成的混合物，麦芽糖醇的白利度为80Brix，果葡糖浆为F55型，果葡糖浆的白利度为80Brix，麦芽糖醇和果葡糖浆的重量比为2：1；
其中，保鲜剂为六偏磷酸钠、山梨酸钾和脱氢乙酸钠组成的混合物，所述六偏磷酸钠、山梨酸钾和脱氢乙酸钠的重量比为20：9：1。
其中，所述改性淀粉为乙酰化己二酸双淀粉。
一种包点酸奶馅料的制作方法，包括如下步骤，(1)将改性淀粉、砂糖、奶粉、保鲜剂、海藻酸丙二醇酯、食盐和酸奶粉混合后搅拌均匀；(2)加入水再次搅拌均匀,保持搅拌速度为5500r/min；(3)将甜味剂按比例称量后加入，搅拌均匀得到混合液；(4)将混合液进行煮制；(5)煮制过程加入食盐和酸奶香精；(6)继续加热至糖度达62度；(7)装入特定容器、冷却至室温后冷藏保存。
进一步的，步骤(6)中的加热温度为80℃。
实施例3
一种包点酸奶馅料，水45份、油25份、白砂糖10份、改性淀粉10份、甜味剂15份、奶粉8份、酸奶粉5份、食盐0.5份、柠檬酸0.5份、保鲜剂0.3份、海藻酸丙二醇酯0.1份以及酸奶香精0.1份。
其中，所述甜味剂为麦芽糖醇和果葡糖浆组成的混合物，麦芽糖醇的白利度为74.5Brix，果葡糖浆为F55型，果葡糖浆的白利度为74.5Brix，麦芽糖醇和果葡糖浆的重量比为2：1；
其中，保鲜剂为六偏磷酸钠、山梨酸钾和脱氢乙酸钠组成的混合物，所述六偏磷酸钠、山梨酸钾和脱氢乙酸钠的重量比为4：1：1。
其中，所述改性淀粉为乙酰化己二酸双淀粉。
一种包点酸奶馅料的制作方法，包括如下步骤，(1)将改性淀粉、砂糖、奶粉、保鲜剂、海藻酸丙二醇酯、食盐和酸奶粉混合后搅拌均匀；(2)加入水再次搅拌均匀,保持搅拌速度为6500r/min；(3)将甜味剂按比例称量后加入，搅拌均匀得到混合液；(4)将混合液进行煮制；(5)煮制过程加入食盐和酸奶香精；(6)继续加热至糖度达60度；(7)装入特定容器、冷却至室温后冷藏保存。
进一步的，步骤(6)中的加热温度为65℃。
上述实施例中制作的包点酸奶馅料均匀、细腻、爽滑，使用其制作的包点，包点在高压蒸煮后，不析水且馅料不会外漏。
上述实施例为本发明较佳的实现方案，除此之外，本发明还可以其它方式实现，在不脱离本发明构思的前提下任何显而易见的替换均在本发明的保护范围之内。
Claims (10)
1.一种包点酸奶馅料，其特征在于：包括如下重量份原料，水35-45份、油18-25份、白砂糖7-10份、改性淀粉5-10份、甜味剂8-15份、奶粉2-8份、酸奶粉1-5份、食盐0.1-0.5份、柠檬酸0.1-0.5份、保鲜剂0.2-0.3份、海藻酸丙二醇酯0.05-0.1份以及酸奶香精0.05-0.1份。
2.根据权利要求1所述的一种包点酸奶馅料，其特征在于：所述甜味剂为麦芽糖醇和果葡糖浆组成的混合物。
3.根据权利要求2所述的一种包点酸奶馅料，其特征在于：所述麦芽糖醇的白利度为70-80Brix。
4.根据权利要求3所述的一种包点酸奶馅料，其特征在于：所述果葡糖浆为F55型，所述果葡糖浆的白利度为70-80Brix。
5.根据权利要求4所述的一种包点酸奶馅料，其特征在于：所述麦芽糖醇和果葡糖浆的重量比为2：1。
6.根据权利要求1所述的一种包点酸奶馅料，其特征在于：所述保鲜剂为六偏磷酸钠、山梨酸钾和脱氢乙酸钠组成的混合物。
7.根据权利要求6所述的一种包点酸奶馅料，其特征在于：所述六偏磷酸钠、山梨酸钾和脱氢乙酸钠的重量比为20：(5-9)：(1-5)。
8.根据权利要求1所述的一种包点酸奶馅料，其特征在于：所述改性淀粉为乙酰化己二酸双淀粉和羟丙基二淀粉磷酸酯中的至少一种。
9.根据权利要求1-8中任一所述的一种包点酸奶馅料的制作方法，其特征在于：包括如下步骤，(1)将改性淀粉、砂糖、奶粉、保鲜剂、海藻酸丙二醇酯、食盐和酸奶粉混合后搅拌均匀；(2)加入水进行高速搅拌，保持搅拌速度为5500-6500r/min；(3)将甜味剂按比例称量后加入，搅拌均匀得到混合液；(4)将混合液进行煮制；(5)煮制过程加入食盐和酸奶香精；(6)继续加热至糖度达60-65度；(7)装入容器，冷却至室温后冷藏保存。
10.根据权利要求1-9中任一所述的一种包点酸奶馅料的制作方法，其特征在于：步骤(6)中的加热温度为65℃-85℃。
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