CN103099146B - Fruit granule filling for baking food - Google Patents
Fruit granule filling for baking food Download PDFInfo
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- CN103099146B CN103099146B CN201310075429.2A CN201310075429A CN103099146B CN 103099146 B CN103099146 B CN 103099146B CN 201310075429 A CN201310075429 A CN 201310075429A CN 103099146 B CN103099146 B CN 103099146B
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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., through the process means of series of complex, cures the instant food forming.It can be used as refreshment before the meal or 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 there is in recent years more and more comprising the bakery of fillings.Fruit, due to its good local flavor and abundant nutritional labeling, is the food that people like always, and therefore people are also more and more for the research of the bakery that comprises fruit fillings.But the water content of the flesh of fruits is very high, only eat raw and just there is best local flavor and nutrition, while directly setting it as the fillings of bakery, in the process of curing at its high temperature, a large amount of losses of moisture in the flesh of fruits, thus there is drying shrinkage phenomenon, cannot 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.Therefore current fruit bakery, or be the fruit raw material that uses preserved fruit class, or can only after curing, add fresh fruit raw material.But using preserved fruit class fruit raw material, is not obviously that consumer expects, in fact consumer more expects to have fresh fruit grain raw material in bakery; And after curing, add fresh fruit raw material; only can make fruit raw material be positioned at the outside of bakery; completely can not provide in bakery inside 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 fresh fruit grain in fillings.
Summary of the invention
For above-mentioned defect, the invention provides a kind of the flesh of fruits fillings for bakery, even if 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, the fruit puree of its fruit of fresh fruit by 1-40wt% grain and 60-99wt% forms.
Wherein said fresh fruit fruit grain is used same fruit to make or use different fruit to make from fruit puree.
Wherein said fresh fruit fruit grain is used one or more fruit to make; Wherein said fruit puree is used one or more fruit to make.
The fruit of wherein preparing 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 that the method by comprising the steps is made: fruit through selecting, decortication core, be cut into after particle, then protect look and sclerosis protection; The wherein said look that protects is the formulated colour protecting liquid immersion 5-15 minute of deionized water using by sodium sulfite, the cysteine of 0.02-0.1wt% and the salt of 0.01-0.1wt% and the surplus of 0.1-0.2wt% sodium isoascorbate, 0.1-0.3wt%; 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 formulated hardening bath of xanthans, the sodium alginate of 0.05-0.1wt% and the deionized water of surplus of 0.1-0.2wt% to soak 5-15 minute.
Wherein said fruit puree is that the method by comprising the steps is made: deionized water is heated to 65-85 ℃, after adding the gelling agent of 5-10wt%, be stirred to dissolving, add again the fruit particle of 30wt%-50wt%, and appropriate sweetener, then high-speed stirred is to 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 the conventional various sweeteners in this area, as sucrose, glucose, fructose, HFCS etc., also can use sugar-free sweetener, more preferably use the sweetener being 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 the 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 make through sterilization and packing.The sterilization processing of low temperature is preferably selected in sterilization wherein, as comprised ozone sterilization, radiation sterilization etc., most preferably uses the sterilizing 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 fruit puree fresh fruit particle, and by the choice and optimization to gelling agent, farthest make fruit puree there is certain resistance to elevated temperatures, make it protect 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, therefore the flesh of fruits fillings provided by the present invention, in the fillings as bakery or when sandwich, even through high temperature (150-250 ℃, curing 20-30min), the phenomenons such as it there will not be drying shrinkage, subside, the flesh of fruits wherein still can keep and similarly mouthfeel, local flavor and nutritive value of fresh fruit fruit grain; And itself and outer field fruit puree match mouthfeel and the local flavor that can also provide different, improve the commodity value of 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 illustrating the present invention, but are not used for limiting the scope of the invention.
Embodiment 1: the preparation of the special yellow peach fruit grain fillings of bakery
The preparation of cadmium yellow peach fruit grain: Huang Tao through selecting, decortication core, be cut into after particle, then protect look and sclerosis protection; The wherein said look that protects is to use by the formulated colour protecting liquid of deionized water of sodium sulfite, the cysteine of 0.1wt% and the salt of 0.1wt% and the surplus of 0.1wt% sodium isoascorbate, 0.1wt% 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 formulated hardening bath of xanthans, the sodium alginate of 0.1wt% and the deionized water of surplus of 0.2wt% 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 mud shape.Gelling agent is wherein 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, sterilization wherein adopts ozone sterilization.
Embodiment 2: the preparation of the special pineapple, pawpaw fruit of bakery grain fillings
The preparation of fresh pineapple sarcocarp grain: fruit is through selecting, remove the peel order, being cut into after particle, then protect look and sclerosis protection; The wherein said look that protects is to use by the formulated colour protecting liquid of deionized water of sodium sulfite, the cysteine of 0.02wt% and the salt of 0.01wt% and the surplus of 0.2wt% sodium isoascorbate, 0.3wt% 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 formulated hardening bath of xanthans, the sodium alginate of 0.05 wt% and the deionized water of surplus of 0.1wt% to soak 15 minutes;
The preparation of pawpaw puree: deionized water is heated to 85 ℃, after adding the gelling agent of 10wt%, be stirred to dissolving, add again the pawpaw particle of 50wt%, with appropriate sweetener, then high-speed stirred is to 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 is used the sweetener being comprised of oligoisomaltose 40wt%, xylitol 10wt%, D-sorbite 10wt%, antierythrite 10wt%, Sucralose 30wt%.
The preparation of the special pineapple, pawpaw fruit of bakery grain fillings: the pawpaw puree of the fresh pineapple sarcocarp grain of 15wt% and 85wt% is mixed, stir, then make through sterilization and packing; The sterilizing 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 by the special yellow peach fruit of a 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 3 hours again, after fermentation ends, take out dough, cut into little dough, in each little dough, wrap into the yellow peach fruit grain fillings of preparation in a fritter embodiment 1, after moulding, at 35-40 ℃, ferment again 1 hour, at dough surface, smear egg white solution again, 180 ℃ are toasted 15 minutes, make 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 by the special pineapple, pawpaw of a bakery fruit grain fillings
Get 1.5 kilograms of sugar and add the water of 7.5 kilograms, heating is dissolved sugar, adds 15 kilograms, flour after cooling, and face makes dough, then dough is cut into after little meson and becomes facet piece with mould molding; Get two facet pieces through moulding, press from both sides therebetween pineapple, pawpaw in one deck embodiment 2 fruit grain fillings, then brush after a small amount of vegetable oil on two sides, in 150 ℃ of bakings after 5 minutes turn-over toast again after 5 minutes, make the cake that contains fresh pineapple, pawpaw fruit grain.In described cake 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; it should be pointed out that for those skilled in the art, do not departing under the prerequisite of 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 (2)
1. for a flesh of fruits fillings for bakery, it is characterized in that: the fruit puree of its fruit of fresh fruit by 1-40wt% grain and 60-99wt% forms;
The preparation method of wherein said fresh fruit fruit grain comprise the steps: fruit through selecting, decortication core or order, be cut into after particle, then protect look and sclerosis protection;
The described look that protects is the formulated colour protecting liquid immersion 5-15 minute of deionized water using by sodium sulfite, the cysteine of 0.02-0.1wt% and the salt of 0.01-0.1wt% and the surplus of 0.1-0.2wt% sodium isoascorbate, 0.1-0.3wt%; Described 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 formulated hardening bath of xanthans, the sodium alginate of 0.05-0.1wt% and the deionized water of surplus of 0.1-0.2wt% to soak 5-15 minute;
The preparation method of wherein said fruit puree comprises the steps: deionized water to be heated to 65-85 ℃, is stirred to dissolving after adding the gelling agent of 5-10wt%, then adds fruit particle and the appropriate sweetener of 30wt%-50wt%, and then high-speed stirred is to 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).
2. the flesh of fruits fillings according to claim 1, is characterized in that: wherein said fresh fruit fruit grain is used same fruit to make or use different fruit to make from fruit puree.
3. the flesh of fruits fillings according to claim 1, is characterized in that: wherein said fresh fruit fruit grain is used one or more fruit to make; Wherein said fruit puree is used one or more fruit to make.
4. according to the flesh of fruits fillings described in any one in claim 1-3, it is characterized in that: the fruit of wherein preparing 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, it is characterized in that: wherein said sweetener is sugar-free sweetener, oligoisomaltose 30-40wt%, xylitol 10-15wt%, D-sorbite 10-15wt%, antierythrite 5-10wt%, Sucralose 20-30wt%, consist of, each component sum is 100wt%.
6. the preparation method of the flesh of fruits fillings for bakery claimed 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.
7. preparation method according to claim 6, is characterized in that: the sterilizing of normal temperature high-power electron beam is used in 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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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107095191B (en) * | 2017-05-08 | 2021-02-02 | 广东省农业科学院蚕业与农产品加工研究所 | Cucumber-flavored pork product preparation method and pork product thereof |
| 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 |
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