CN106852465A - A kind of mango fillings and preparation method thereof - Google Patents
A kind of mango fillings and preparation method thereof Download PDFInfo
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- CN106852465A CN106852465A CN201510886923.6A CN201510886923A CN106852465A CN 106852465 A CN106852465 A CN 106852465A CN 201510886923 A CN201510886923 A CN 201510886923A CN 106852465 A CN106852465 A CN 106852465A
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- Seeds, Soups, And Other Foods (AREA)
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Abstract
The invention belongs to food processing field, and in particular to a kind of mango fillings and preparation method thereof.Mango fillings of the invention, including following raw material and parts by weight：14 18 parts of weak strength flour；6 10 parts of glutinous rice flour；46 parts of custard powder；68 parts of matcha powder；0.04 0.08 parts of salt；24 parts of salad oil；48 parts of white granulated sugar；57 parts of coconut milk；18 22 parts of mango pulp；30 34 parts of warm water.The glossy stick-slip of mango fillings of the invention, delicate mouthfeel, long shelf-life；Water-retaining property is good, and it will not occur the problems such as color and luster is dimmed, and mouthfeel is hardened when can prevent the baked foods such as water loss, collocation bread from toasting together under high-temperature baking.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of mango fillings and preparation method thereof.
Background technology
Mango is one of famous tropical fruit (tree), and Mango Fruit contains sugar, protein, crude fibre, and the precursor carrotene composition of the vitamin A contained by mango is especially high, is rare in all fruit.Secondly Vitamin C content is not also low.Mineral matter, protein, fat, carbohydrate etc., are also its main nutrient composition.
According to the transformation of market information and consumer's idea, bake and bank up with earth dessert and increasingly welcome by market, and fruit filling be even more bake and bank up with earth dessert it is best decorate product；The fresh fruit filling storage cycle is short having in the market, and by easy dehydration after high-temperature baking, cause surface staining, it is hardened and influences mouthfeel.
The content of the invention
Present invention aim to address above mentioned problem, there is provided a kind of mango fillings.The present invention is accomplished by the following way：
A kind of mango fillings, it is characterised in that raw material includes following components and parts by weight：Weak strength flour 14-18 parts；Glutinous rice flour 6-10 parts；Custard powder 4-6 parts；Matcha powder 6-8 parts；Salad oil 2-4 parts；White granulated sugar 4-8 parts；Coconut milk 5-7 parts；Mango pulp 18-22 parts；Warm water 30-34 parts.
A kind of preparation method of mango fillings, using said components and proportioning, comprises the following steps：
(1) by the peeling of mango fruit, stoning, mango pulp is made；
(2) weak strength flour, glutinous rice flour, custard powder, matcha powder, salt are taken to mix by original proportioning, adds warm water to stir；
(3) compound obtained in step (2) is put into jacketed pan, opens heating, add salad oil, white granulated sugar and coconut milk, stirred to being heated to 100 DEG C, keep heating 25-35 minutes；
(4) mango pulp for adding step (1) to be made, continues and fries, and is made ripe filling；
(5) the mango fillings fried is put into stainless steel disc and is cooled down；
(6) the mango fillings after cooling is loaded in tank, sealing, finished product.
Further, the warm water water temperature for being added in step (2) is at 60 DEG C~80 DEG C.
Further, continue in step (4) and fry time control at 15-20 minutes.
Beneficial effects of the present invention are：.
The glossy stick-slip of mango fillings of the invention, delicate mouthfeel, long shelf-life；Water-retaining property is good, and it will not occur the problems such as color and luster is dimmed, and mouthfeel is hardened when can prevent the baked foods such as water loss, collocation bread from toasting together under high-temperature baking.
Specific embodiment
The present invention is further explained with reference to specific embodiment, but is not limited to these embodiments.
Embodiment 1
A kind of mango fillings, it is characterised in that raw material includes following components and parts by weight：16 parts of weak strength flour；8 parts of glutinous rice flour；4 parts of custard powder；6 parts of matcha powder；2 parts of salad oil；6 parts of white granulated sugar；6 parts of coconut milk；20 parts of mango pulp；30 parts of warm water.
A kind of preparation method of mango fillings, using said components and proportioning, comprises the following steps：
(1) by the peeling of mango fruit, stoning, mango pulp is made in stoning；
(2) take weak strength flour, glutinous rice flour, custard powder, matcha powder, salt to mix by original proportioning, the warm water for adding water temperature to be 65 DEG C is stirred；
(3) compound obtained in step (2) is put into jacketed pan, opens heating, add salad oil, white granulated sugar and coconut milk, stirred to being heated to 100 DEG C, keep heating 30 minutes；
(4) mango pulp for adding step (1) to be made, continues and fries 20 minutes, is made ripe filling；
(5) the mango fillings fried is put into stainless steel disc and is cooled down；
(6) the mango fillings after cooling is loaded in tank, sealing, finished product.
Claims (4)
1. a kind of mango fillings, it is characterised in that raw material includes following components and parts by weight：Weak strength flour 14-18 parts；Glutinous rice flour 6-10 parts；Custard powder 4-6 parts；Matcha powder 6-8 parts；Salad oil 2-4 parts；White granulated sugar 4-8 parts；Coconut milk 5-7 parts；Mango pulp 18-22 parts；Warm water 30-34 parts.
2. a kind of preparation method of mango fillings, it is characterised in that using composition and proportioning such as claim 1-2, comprise the following steps：
(1) by the peeling of mango fruit, stoning, mango pulp is made；
(2) weak strength flour, glutinous rice flour, custard powder, matcha powder, salt are taken to mix by original proportioning, adds warm water to stir；
(3) compound obtained in step (2) is put into jacketed pan, opens heating, add salad oil, white granulated sugar and coconut milk, stirred to being heated to 100 DEG C, keep heating 25-35 minutes；
(4) mango pulp for adding step (1) to be made, continues and fries, and is made ripe filling；
(5) the mango fillings fried is put into stainless steel disc and is cooled down；
(6) the mango fillings after cooling is loaded in tank, sealing, finished product.
3. the preparation method of mango fillings as claimed in claim 2, it is characterised in that the warm water water temperature added in step (2) is at 60 DEG C~80 DEG C.
4. the preparation method of mango fillings as claimed in claim 3, it is characterised in that continue in step (4) and fry time control at 15-20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510886923.6A CN106852465A (en) | 2015-12-07 | 2015-12-07 | A kind of mango fillings and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510886923.6A CN106852465A (en) | 2015-12-07 | 2015-12-07 | A kind of mango fillings and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106852465A true CN106852465A (en) | 2017-06-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510886923.6A Withdrawn CN106852465A (en) | 2015-12-07 | 2015-12-07 | A kind of mango fillings and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106852465A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109548838A (en) * | 2019-01-02 | 2019-04-02 | 山西省农业科学院农产品加工研究所 | A kind of full powder fillings of millet and preparation method thereof |
| CN109845792A (en) * | 2019-03-25 | 2019-06-07 | 四川省鑫好麦的多食品有限公司 | A kind of cheese cards bodyguard is up to filling and preparation method thereof |
| CN111903733A (en) * | 2020-07-21 | 2020-11-10 | 广西朗盛食品科技有限公司 | Original mango pastry and preparation method thereof |
-
2015
- 2015-12-07 CN CN201510886923.6A patent/CN106852465A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109548838A (en) * | 2019-01-02 | 2019-04-02 | 山西省农业科学院农产品加工研究所 | A kind of full powder fillings of millet and preparation method thereof |
| CN109845792A (en) * | 2019-03-25 | 2019-06-07 | 四川省鑫好麦的多食品有限公司 | A kind of cheese cards bodyguard is up to filling and preparation method thereof |
| CN111903733A (en) * | 2020-07-21 | 2020-11-10 | 广西朗盛食品科技有限公司 | Original mango pastry and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170616 |