CN103099146A - Fruit granule filling for baking food - Google Patents
Fruit granule filling for baking food Download PDFInfo
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- CN103099146A CN103099146A CN2013100754292A CN201310075429A CN103099146A CN 103099146 A CN103099146 A CN 103099146A CN 2013100754292 A CN2013100754292 A CN 2013100754292A CN 201310075429 A CN201310075429 A CN 201310075429A CN 103099146 A CN103099146 A CN 103099146A
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Abstract
The invention relates to fruit granule filling for baking food. The fruit granule filling consists of 1-40wt% of fresh fruit granules and 60-99wt% of fruit puree. According to the fruit granule filling, the fresh fruit granules are packed within the fruit puree, and the fruit puree furthest has a certain high temperature resistance due to the selection and the optimization of gelatinizing agent, so that the fresh fruit filling in the fruit puree can be protected, and the water loss when the fruit puree is baked can be reduced. Furthermore, the color of the fresh fruit granules is protected, and the fresh fruit granules are subjected to a hardening protection treatment. Therefore, the fruit granule filling provided by the invention can not have the phenomena of air shrinkage, collapse and the like when being taken as the filling or the sandwich for baking the food and even when being baked under high temperature, and the fruit granules can still keep the mouthfeel, taste and nutritive value, which are similar to those of the fresh fruit granules; and the fruit granules are matched with the fruit puree arranged at an outer layer to be capable of providing different mouthfeels and tastes, so that the commodity value of the product can be improved.
Description
Technical field
The present invention relates to a kind of the flesh of fruits fillings, be specifically related to a kind of the flesh of fruits fillings for bakery.
Background technology
Bakery is take flour, yeast, salt or sugar and water as base stock, adds appropriate grease, dairy products, egg etc., cures through the process means of series of complex the instant food that forms.It namely can be as before the meal or refreshment after the meal, also can be directly as staple food, and therefore extremely consumer's favor.But, all comparatively single without bakery mouthfeel and the nutrition of filling, therefore the bakery of fillings has appearred more and more comprising in recent years.Fruit due to its good local flavor and abundant nutritional labeling, is the food that people like always, so people are also more and more for the research of the bakery that comprises the fruit fillings.But the water content of the flesh of fruits is very high, only eat raw and just have best local flavor and nutrition, directly with it during as the fillings of bakery, in the process that its high temperature cures, a large amount of losses of moisture in the flesh of fruits, thus the drying shrinkage phenomenon appears, can't keep the good mouthfeel of fresh fruit at all, vitamins and other nutritious components wherein also can be by considerable damage, and substantially loses commodity value.So present fruit bakery, or be the fruit raw material that uses the preserved fruit class, or can only add the fresh fruit raw material after curing.But using preserved fruit class fruit raw material, is not obviously that the consumer expects, in fact the consumer more expects to have fresh fruit grain raw material in bakery; And add the fresh fruit raw material after curing; only can make fruit raw material be positioned at the outside of bakery; can not be provided at bakery inside fully and have the pleasantly surprised of fillings; in addition; fruit raw material is placed in the outside of bakery; usually can cause being difficult to packing, easily come off, the problems such as fruit raw material is air-dry.At present, still do not appear at the bakery that comprises the fresh fruit grain in fillings.
Summary of the invention
For defects, the invention provides a kind of the flesh of fruits fillings for bakery, even it cures through high temperature in bakery, still can make the flesh of fruits wherein keep higher water content, thereby keep being similar to mouthfeel and local flavor as fresh fruit fruit grain.
A kind of the flesh of fruits fillings for bakery in the present invention, it is comprised of the fresh fruit fruit grain of 1-40wt% and the fruit puree of 60-99wt%.
Wherein said fresh fruit fruit grain uses same fruit to make or use different fruit to make from the fruit puree.
Wherein said fresh fruit fruit grain uses one or more fruit to make; Wherein said fruit puree uses one or more fruit to make.
The fruit that wherein prepares fresh fruit fruit grain and fruit puree can be any fruit, can be one or more in apple, peach, pineapple, mango, pawpaw, strawberry.
Wherein said fresh fruit fruit grain is to make by the method that comprises the steps: fruit through selecting, decortication core, be cut into particle after, then protect look and sclerosis protection; The wherein said look that protects is to use by the sodium sulfite of 0.1-0.2wt% sodium isoascorbate, 0.1-0.3wt%, the cysteine of 0.02-0.1wt% and the salt of 0.01-0.1wt% and the formulated colour protecting liquid of deionized water of surplus to soak 5-15 minute; Wherein said sclerosis protection is to use by the calcium chloride of 4-6wt%, the citric acid of 0.5-0.8wt%, the salt of 1-2wt%, the carragheen of 0.1-0.3wt%, the xanthans of 0.1-0.2wt%, the sodium alginate of 0.05-0.1wt% and the formulated hardening bath of deionized water of surplus to soak 5-15 minute.
Wherein said fruit puree is to make by the method that comprises the steps: deionized water is heated to 65-85 ℃, be stirred to dissolving after adding the gelling agent of 5-10wt%, the fruit particle that adds again 30wt%-50wt%, and appropriate sweetener, then high-speed stirred is to the mud shape.
Wherein said gelling agent comprises converted starch, pectin, konjac glucomannan, sodium carboxymethylcellulose, and their mass ratio is: (5-10): (0.5-1): (1-2): (0.5-1).
Wherein said sweetener can be this area various sweeteners commonly used, as sucrose, glucose, fructose, HFCS etc., also can use sugar-free sweetener, more preferably use the sweetener that is formed by oligoisomaltose 30-40wt%, xylitol 10-15wt%, D-sorbite 10-15wt%, antierythrite 5-10wt%, Sucralose 20-30wt%.
The present invention also provides the preparation method of above-mentioned the flesh of fruits fillings for bakery: the fresh fruit fruit grain of 1-40wt% and the fruit puree of 60-99wt% are mixed, stir, then pass through sterilization and packing is made.The sterilization processing of low temperature is preferably selected in sterilization wherein, as comprising ozone sterilization, radiation sterilization etc., most preferably uses the sterilization of normal temperature high-power electron beam, electron beam output energy 5-10MeV, absorbed dose of radiation 3-5kGy.
The present invention is wrapped among the fruit puree fresh fruit particle, and by the choice and optimization to gelling agent, farthest make the fruit puree have certain resistance to elevated temperatures, make its protection fresh fruit fillings wherein, reduce its water loss when curing; The present invention has also carried out protecting look and sclerosis conservation treatment to fresh fruit fruit grain in addition, so the flesh of fruits fillings provided by the present invention, as the fillings of bakery or when sandwich, even through (150-250 ℃ of high temperature, curing 20-30min), the phenomenons such as it drying shrinkage can not occur, subside, the flesh of fruits wherein still can keep and fresh fruit fruit grain similarly mouthfeel, local flavor and nutritive value; And mouthfeel and local flavor that itself and outer field fruit puree match and can also provide different, the commodity value of raising product.
The specific embodiment
Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail.Following examples are used for explanation the present invention, but are not used for limiting the scope of the invention.
Embodiment 1: the preparation of the special-purpose yellow peach fruit of bakery grain fillings
The preparation of cadmium yellow peach fruit grain: Huang Tao through selecting, decortication core, be cut into particle after, then protect look and sclerosis protection; The wherein said look that protects is to use by the sodium sulfite of 0.1wt% sodium isoascorbate, 0.1wt%, the cysteine of 0.1wt% and the salt of 0.1wt% and the formulated colour protecting liquid of deionized water of surplus to soak 5 minutes; Wherein said sclerosis protection is to use by the calcium chloride of 4wt%, the citric acid of 0.5wt%, the salt of 1wt%, the carragheen of 0.3wt%, the xanthans of 0.2wt%, the sodium alginate of 0.1wt% and the formulated hardening bath of deionized water of surplus to soak 5 minutes.
The preparation of yellow peach puree: deionized water is heated to 65 ℃, is stirred to dissolving after adding the gelling agent of 5wt%, then adds the fruit particle of 30wt%, and appropriate sweetener, then high-speed stirred is to the mud shape.Gelling agent wherein is converted starch, pectin, konjac glucomannan, sodium carboxymethylcellulose, and their ratio is: 5:0.5:1:0.5; Sweetener is HFCS.
The above-mentioned cadmium yellow peach fruit grain of 8wt% and the yellow peach puree of 92wt% are mixed again, stir, then make yellow peach fruit grain fillings through sterilization and packing, ozone sterilization is adopted in sterilization wherein.
Embodiment 2: the preparation of the special-purpose pineapple, pawpaw fruit of bakery grain fillings
The preparation of bright pineapple sarcocarp grain: fruit is through after selecting, remove the peel order, being cut into particle, then protects look and sclerosis protection; The wherein said look that protects is to use by the sodium sulfite of 0.2wt% sodium isoascorbate, 0.3wt%, the cysteine of 0.02wt% and the salt of 0.01wt% and the formulated colour protecting liquid of deionized water of surplus to soak 15 minutes; Wherein said sclerosis protection is to use by the calcium chloride of 6wt%, the citric acid of 0.8wt%, the salt of 2wt%, the carragheen of 0.1wt%, the xanthans of 0.1wt%, the sodium alginate of 0.05 wt% and the formulated hardening bath of deionized water of surplus to soak 15 minutes;
The preparation of pawpaw puree: deionized water is heated to 85 ℃, be stirred to dissolving after adding the gelling agent of 10wt%, the pawpaw particle that adds again 50wt%, with appropriate sweetener, then high-speed stirred is to the mud shape, wherein said gelling agent is converted starch, pectin, konjac glucomannan, sodium carboxymethylcellulose, and their ratio is: 10:1:1:0.5; Wherein said sweetener uses the sweetener that is comprised of oligoisomaltose 40wt%, xylitol 10wt%, D-sorbite 10wt%, antierythrite 10wt%, Sucralose 30wt%.
The preparation of the special-purpose pineapple, pawpaw fruit of bakery grain fillings: the bright pineapple sarcocarp grain of 15wt% and the pawpaw puree of 85wt% are mixed, stir, then make through sterilization and packing; The sterilization of normal temperature high-power electron beam is used in sterilization wherein, electron beam output energy 5MeV, absorbed dose of radiation 3kGy.
Embodiment 3: prepare bread with the special-purpose yellow peach fruit of bakery grain fillings
Get 19 kilograms, flour, 4 kilograms, egg, 4.5 kilograms of white sugar, 1 kilogram, water, active dry yeast appropriate, mix and face, standing for fermentation is 3 hours again, take out dough after fermentation ends, cut into little dough, wrap into the yellow peach fruit grain fillings of preparation in a fritter embodiment 1 in each little dough, fermented again under 35-40 ℃ 1 hour after moulding, smear egg white solution at dough surface again, 180 ℃ were toasted 15 minutes, made the bread that contains cadmium yellow peach fruit grain.In described bread yellow peach fruit fillings there is no drying shrinkage, the phenomenon such as subside, the soft deliciousness of mouthfeel.
Embodiment 4: prepare cake with the special-purpose pineapple, pawpaw fruit of bakery grain fillings
Get 1.5 kilograms of water that add 7.5 kilograms of sugar, heating makes sugar dissolving, adds 15 kilograms, flour after cooling, and face makes dough, then becomes the facet piece with mould molding after dough is cut into little meson; Get two through the facet piece of moulding, press from both sides therebetween the pineapple, pawpaw fruit grain fillings in one deck embodiment 2, then after a small amount of vegetable oil of two sides brush, after after 5 minutes, turn-over toasts 5 minutes again, make the cake that contains bright pineapple, pawpaw fruit grain in 150 ℃ of bakings.In described cake the fresh fruit fillings there is no drying shrinkage, the phenomenon such as subside, keep the local flavor of original fruit, mouthfeel is fragrant and sweet.
The above is only the preferred embodiment of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the technology of the present invention principle; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (9)
1. the flesh of fruits fillings that is used for bakery, it is characterized in that: it is comprised of the fresh fruit fruit grain of 1-40wt% and the fruit puree of 60-99wt%.
2. the flesh of fruits fillings according to claim 1 is characterized in that: wherein said fresh fruit fruit grain makes or uses different fruit to make with fruit puree use same fruit.
3. the flesh of fruits fillings according to claim 1 is characterized in that: wherein said fresh fruit fruit grain uses one or more fruit to make; Wherein said fruit puree uses one or more fruit to make.
4. the described the flesh of fruits fillings of any one according to claim 1-3, it is characterized in that: the fruit that wherein prepares fresh fruit fruit grain and fruit puree is one or more in apple, peach, pineapple, mango, pawpaw, strawberry.
5. the flesh of fruits fillings according to claim 1 is characterized in that: the preparation method of wherein said fresh fruit fruit grain comprise the steps: fruit through selecting, decortication core or order, be cut into particle after, then protect look and sclerosis protection;
The wherein said look that protects is to use by the sodium sulfite of 0.1-0.2wt% sodium isoascorbate, 0.1-0.3wt%, the cysteine of 0.02-0.1wt% and the salt of 0.01-0.1wt% and the formulated colour protecting liquid of deionized water of surplus to soak 5-15 minute;
Wherein said sclerosis protection is to use by the calcium chloride of 4-6wt%, the citric acid of 0.5-0.8wt%, the salt of 1-2wt%, the carragheen of 0.1-0.3wt%, the xanthans of 0.1-0.2wt%, the sodium alginate of 0.05-0.1wt% and the formulated hardening bath of deionized water of surplus to soak 5-15 minute.
6. the flesh of fruits fillings according to claim 1 or 5, it is characterized in that: the preparation method of wherein said fruit puree comprises the steps: deionized water is heated to 65-85 ℃, be stirred to dissolving after adding the gelling agent of 5-10wt%, the fruit particle that adds again 30wt%-50wt%, with appropriate sweetener, then high-speed stirred is to the mud shape; Wherein said gelling agent comprises converted starch, pectin, konjac glucomannan, sodium carboxymethylcellulose, and their mass ratio is: (5-10): (0.5-1): (1-2): (0.5-1).
7. the flesh of fruits fillings according to claim 6, it is characterized in that: wherein said sweetener is sugar-free sweetener, the sweetener that is comprised of oligoisomaltose 30-40wt%, xylitol 10-15wt%, D-sorbite 10-15wt%, antierythrite 5-10wt%, Sucralose 20-30wt%.
8. the preparation method of the flesh of fruits fillings that is used for bakery described in claim 1, is characterized in that: the fresh fruit fruit grain of 1-40wt% and the fruit puree of 60-99wt% are mixed, stir, then make through sterilization and packing.
9. preparation method according to claim 8, is characterized in that: sterilization use normal temperature high-power electron beam sterilization wherein, electron beam output energy 5-10MeV, absorbed dose of radiation 3-5kGy.
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| CN201310075429.2A CN103099146B (en) | 2013-03-11 | 2013-03-11 | Fruit granule filling for baking food |
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| CN201310075429.2A CN103099146B (en) | 2013-03-11 | 2013-03-11 | Fruit granule filling for baking food |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103284089A (en) * | 2013-05-31 | 2013-09-11 | 广州合诚实业有限公司 | Baking-resistant simulated fruit and preparation method and application thereof |
| CN104286732A (en) * | 2014-09-17 | 2015-01-21 | 南宁振企农业科技开发有限公司 | Hylocereus undulates britt fruit filling and production method thereof |
| CN105266037A (en) * | 2015-12-07 | 2016-01-27 | 戴女便 | Sweet bean paste sandwich filling |
| CN105433322A (en) * | 2015-12-07 | 2016-03-30 | 戴女便 | Strawberry-flavored sandwiched stuffing |
| CN105595150A (en) * | 2015-12-22 | 2016-05-25 | 东莞石龙津威饮料食品有限公司 | Production formula and production technology of spherical colorful edible fruit granules |
| CN106579134A (en) * | 2016-12-30 | 2017-04-26 | 上海奕方农业科技股份有限公司 | Interior filling and hardening method for fruits and vegetables |
| CN107095191A (en) * | 2017-05-08 | 2017-08-29 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of green cucumber local flavor pork product preparation method and its pork product |
| CN109198514A (en) * | 2018-10-31 | 2019-01-15 | 东莞市宝来食品有限公司 | A kind of mango fruit filling and preparation method thereof |
| CN112841460A (en) * | 2020-12-31 | 2021-05-28 | 山西国投中鲁果汁有限公司 | Green processing method of natural sugar core fruit particle apple juice |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284089A (en) * | 2013-05-31 | 2013-09-11 | 广州合诚实业有限公司 | Baking-resistant simulated fruit and preparation method and application thereof |
| CN103284089B (en) * | 2013-05-31 | 2014-09-17 | 广州合诚实业有限公司 | Baking-resistant simulated fruit and preparation method and application thereof |
| CN104286732A (en) * | 2014-09-17 | 2015-01-21 | 南宁振企农业科技开发有限公司 | Hylocereus undulates britt fruit filling and production method thereof |
| CN105266037A (en) * | 2015-12-07 | 2016-01-27 | 戴女便 | Sweet bean paste sandwich filling |
| CN105433322A (en) * | 2015-12-07 | 2016-03-30 | 戴女便 | Strawberry-flavored sandwiched stuffing |
| CN105595150A (en) * | 2015-12-22 | 2016-05-25 | 东莞石龙津威饮料食品有限公司 | Production formula and production technology of spherical colorful edible fruit granules |
| CN106579134A (en) * | 2016-12-30 | 2017-04-26 | 上海奕方农业科技股份有限公司 | Interior filling and hardening method for fruits and vegetables |
| CN107095191A (en) * | 2017-05-08 | 2017-08-29 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of green cucumber local flavor pork product preparation method and its pork product |
| CN109198514A (en) * | 2018-10-31 | 2019-01-15 | 东莞市宝来食品有限公司 | A kind of mango fruit filling and preparation method thereof |
| CN112841460A (en) * | 2020-12-31 | 2021-05-28 | 山西国投中鲁果汁有限公司 | Green processing method of natural sugar core fruit particle apple juice |
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Application publication date: 20130515 Assignee: Nanjing Yeguo Food Co.,Ltd. Assignor: Hainan Yeguo Foods Co., Ltd. Contract record no.: 2017460000001 Denomination of invention: Fruit granule filling for baking food Granted publication date: 20140430 License type: Common License Record date: 20170330 |