CN105831638A - Sweet avocado filling and preparation method thereof - Google Patents
Sweet avocado filling and preparation method thereof Download PDFInfo
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- CN105831638A CN105831638A CN201610184090.3A CN201610184090A CN105831638A CN 105831638 A CN105831638 A CN 105831638A CN 201610184090 A CN201610184090 A CN 201610184090A CN 105831638 A CN105831638 A CN 105831638A
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- shea
- stuffing material
- steudnerae henryanae
- rhizoma steudnerae
- sweet taste
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Abstract
The present invention relates to the technical field of food, and in particular to a sweet avocado filling and a preparation method thereof. The sweet avocado filling is prepared from the following raw materials by weight: 30-50% of avocado, 20-30% of henry steudnera tuber, 10-15% of butter, 10-15 % of sugar, 5-10% of condensed milk, 1-2% of coconut milk powder, and 0.01-0.02% of lemon juice. The preparation method is by chopping the henry steudnera tuber, sugar, coconut powder, butter, condensed milk and lemon juice, and mixing evenly to obtain the stuffing. The sweet avocado filling has novel, unique, delicate and sweet taste, enriches the variety of food fillings, and also enhances the nutritional value of filling. The preparation method of the invention is simple, convenient, practical, easy to operate and control, and suitable for industrial production.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of sweet taste shea stuffing material and preparation method thereof.
Background technology
Food stuff is divided into bakery product stuffing material, freezing beverage stuffing material, quick frozen food filling by purposes
Material；It is divided into room temperature to preserve stuffing material by technique and cold chain preserves stuffing material；By raw material be divided into Rong's sand class, nuts and kernels,
Fruit and vegerable class, poultry goods class, water producing system category etc..Wherein bakery product stuffing material is mainly used in making cake
Select, the Food stuff of the bakery product such as bread, moon cake；Freezing beverage stuffing material, is mainly used in making ice
The Food stuff of the freezing beverage such as river in Henan Province pouring, popsicle, Ice；Quick frozen food stuffing material, is mainly used in making
The Food stuff of quick frozen food such as quick-freezing smashed bean bun, made quick-frozen dumpling etc..It is to kill through high temperature that room temperature preserves stuffing material
The Food stuff that can preserve under room temperature state after bacterium；It is to sterilize through low temperature (or high temperature) that cold chain preserves stuffing material
The Food stuff that rear cold chain preserves.Especially current, greengrocery stuffing material is then used for dumplings, steamed bun, filling
Cake etc., fruits stuffing material is then used for the ball of glutinous rice, cake etc., the food containing stuffing material so obtained,
Nutritional labeling is single, and also without innovation in mouthfeel.And how fruit and vegetables combination is prepared as stuffing material,
Make its nutrition more abundant and mouthfeel is more novel, unique, become the problem needing solution at present badly.
Summary of the invention
It is an object of the invention to provide a kind of sweet taste shea stuffing material, this stuffing material mouthfeel is novel, unique, fine and smooth,
Fragrant and sweet, enrich the kind of Food stuff, also improve the nutritive value of stuffing material.
The present invention also aims to provide the preparation method of a kind of sweet taste shea stuffing material, the method is simple
Convenient, workable, it is easy to control, be suitable to industrialized production.
In order to realize object above, the present invention adopts the following technical scheme that
A kind of sweet taste shea stuffing material, is made up of following raw material: shea 30-50% by weight percentage,
Rhizoma Steudnerae Henryanae 20-30%, butter 10-15%, soft plantation white sugar 10-15%, condensed milk 5-10%, coconut slurry powder 1-2%, lemon
Lemon juice 0.01-0.02%.
Preferably, it is made up of following raw material by weight percentage: shea 50%, Rhizoma Steudnerae Henryanae 20%, yellow
Oil 12%, soft plantation white sugar 10%, condensed milk 5.99%, coconut slurry powder 2%, Fructus Citri Limoniae juice 0.01%.
Described stuffing material can be used for making steamed bun, pie, the ball of glutinous rice, fiber crops or spring roll.
The preparation method of above-mentioned sweet taste shea stuffing material, including weighing needed raw material by weight, by perfume (or spice)
Taro, shea, soft plantation white sugar, coconut slurry powder, butter, condensed milk and Fructus Citri Limoniae juice are cut and are mixed and mix homogeneously, to obtain final product
Stuffing material.
First soft plantation white sugar, coconut slurry powder, butter are cut and mixed 2-3 minute, after mixing homogeneously to butter with granular material,
Then proceeding to cut and mix, Zhan Ban limit, limit adds Rhizoma Steudnerae Henryanae and shea, after continue to cut mix 3-5 minute to uniformly,
Zhan Ban limit, back adds condensed milk and Fructus Citri Limoniae juice, cut mix 1-2 minute fine and smooth to material mix homogeneously, obtain stuffing material；
Wherein said cutting is mixed rotating speed and is 50-60 rev/min.
Described Rhizoma Steudnerae Henryanae cooks in advance.
Steaming as being 0.08-0.1MPa at pressure of described Rhizoma Steudnerae Henryanae, temperature steams under the conditions of being 100-105 DEG C
30-50 minute.
Described Rhizoma Steudnerae Henryanae is cut into the bulk of (4-6cm) × (4-6) cm before steaming.
After Rhizoma Steudnerae Henryanae after cooking naturally cools to room temperature, standby 0-4 DEG C of cold preservation.
Described shea is selected ripe shea and carries out enucleation process.
Raw material is introduced:
Shea, has another name called American Avocado Tree, avocado, Camphor tree pears, containing multivitamin (A, C, E and B family
Row vitamin etc.), mineral (potassium, calcium, sodium, ferrum, magnesium, zinc, selenium etc.), abundant fatty acid and
Protein, fatty 23.49 grams of every 100 grams of sarcocarp, sugar 5.6 grams, 1.25 grams of protein, fiber
1.8 grams, ash 0.7 gram, vitamin C 8 milligrams, is a kind of high heat energy fruit, its nutritive value and milk
Oil phase is worked as, and is praised in " forest butter ".In fatty oil contained by shea sarcocarp, unsaturated fatty acid is up to
80%, have gentleness fragrance, nonirritant, can be edible and medicinal.
Shea also has a following nutritive value:
1, the fiber content of shea is the highest, and the dietary fiber of a shea offer is daily intake
34%, because cholesterol unnecessary in soluble fiber energy purged body, and insoluble fiber assists in keeping digestive system
Function is normal, Constipation；
2, shea is the good source of folic acid, and a shea provides 57 folic, i.e. every day to take the photograph
The 28% of taken amount.This important vitamin can prevent fetus congenital neural tube defect occur, reduces into
Year people's cancer stricken and cardiopathic probability；
3, the mineral magnesium in shea contribute to relaxing premenstrual syndrome, migraine, anxiety and other not
Suitable；
4, oleic acid contained in shea is a kind of unit unsaturated fatty acids, can replace the saturated fat in meals
Fat, reduces cholesterol levels.
Rhizoma Steudnerae Henryanae is nutritious, excellent in color, is once considered the king of vegetable.According to surveying and determination, every hectogram
Fresh Rhizoma Steudnerae Henryanae, containing 5.15 grams of protein, fatty 0.28 gram, carbohydrate 12.71 grams, calcium 170 milligrams,
80 milligrams of phosphorus.Its protein content is 2.1 times of Rhizoma Dioscoreae.Food have scattered plot to regulate the flow of vital energy, spleen reinforcing of detoxifying, clear
The drug effect of hot antitussive.Rhizoma Steudnerae Henryanae cooking method is multiple, burns, fries, all can stew, and fragrant is micro-sweet, after food
Long times of aftertaste, stewes together with Carnis Gallus domesticus, Carnis Sus domestica with it, burns, and its taste is fragrant and oiliness, crisp and the most rotten.Always
Be on New Year's Day or other festivals, indispensable in celebrating banquet superior dish.
Rhizoma Steudnerae Henryanae has scattered plot to regulate the flow of vital energy, spleen reinforcing of detoxifying, the drug effect of reducing fever relieving cough.Rhizoma Steudnerae Henryanae contain more crude protein,
Starch, polysaccharide (phlegmatic temperament), crude fibre and sugar, the content of its protein is planted than other general high protein
Thing such as Semen sojae atricolor etc will be high.Rhizoma Steudnerae Henryanae tuber meat is fine and smooth, taste delicate fragrance, often eats for banquet, general with
Fertile chicken is boiled together and makes " Rhizoma Steudnerae Henryanae chicken braised in soy sauce " or make at the bottom of cold ready-to-cook dish of meat, vegetables, etc..Polysaccharide in Rhizoma Steudnerae Henryanae can strengthen human body
Immunologic mechanism, increases resistance to disease, is eaten for a long time and can detoxify, nourishes the body.Rhizoma Steudnerae Henryanae has one
Plant natural polysaccharide macromolecule plant colloid, have good anti-diarrhea effect, and the immunity of human body can be strengthened
Function, to breast carcinoma, thyroid carcinoma, Malignant Lymphoma and with lymph enlargement, lymph metastasis person
There is adjuvant treatment efficacy.Rhizoma Steudnerae Henryanae can be as the conventional medicated diet staple food of preventing and treating carcinoma, in cancer operation or art
In rear radiotherapy, chemotherapy and rehabilitation course, play its auxiliary therapeutic action.The traditional Chinese medical science thinks that Rhizoma Steudnerae Henryanae has stomach reinforcing width
Gasify in intestinal, relieving constipation removing toxic substances, liver and kidney tonifying, eliminating stagnation and regulation the function of expectorant.
Butter cry again butterfat, butter oil, be the dilute butter in milk is separated with skimmed milk after, make dilute milk
Oil is ripe and agitated.Butter nutrition is first of milk product, and the butter that milk is smelt is nutritious,
Rich in abundant aminoacid, protein, also rich in various vitamin and mineral such as vitamin A, permissible
Growth for physical development and skeleton supplements a large amount of nutrition, is the rare health care food materials of teenager.
Butter is possible not only to toast bread, smears bread and eat, and cooks the most fragrant, can decoct beefsteak, not only with fried fish tartar souce
Nutritious, and the most aromatic delicious, sweet good to eat.
The present invention provide sweet taste shea stuffing material, with the shea in fruit and have " king of vegetable " it
Rhizoma Steudnerae Henryanae be called primary raw material, collocation butter, soft plantation white sugar, condensed milk, coconut slurry powder, Fructus Citri Limoniae juice make adjuvant,
First fruit shea is combined with vegetable Rhizoma Steudnerae Henryanae and is fabricated to stuffing material, mouthfeel is novel, unique, nutritious,
Mouthfeel is changed at many levels, has both met modern consumer to the upper novelty of mouthfeel, uniqueness, delicious demand,
Make again nutritive value the abundantest, it is achieved delicious and healthy is perfectly combined.It is sweet that the present invention obtains
Taste shea stuffing material, mouthfeel is novel, unique, fine and smooth, fragrant and sweet, enriches the kind of Food stuff, also
Improve the nutritive value of stuffing material.
The preparation method of the present invention, simple and convenient, workable, it is easy to control, be suitable to industry metaplasia
Produce.
The preparation method of the present invention, also has the advantage that
1, using high speed cutmixer to mix filling, rotating speed is up to 50-60 rev/min, and stuffing material delicate mouthfeel lubricates, matter
Ground uniformly, facilitates post-production；
2, Rhizoma Steudnerae Henryanae steams in advance, abundant gelatinizing after starch granules is heated in Rhizoma Steudnerae Henryanae, mouthfeel perfume (or spice) soft, sweet
Rhizoma Steudnerae Henryanae after glutinous and processed, easily in pureed, is more beneficial for stuffing material forming operation；And Rhizoma Steudnerae Henryanae cooks when taking the dish out of the pot
Temperature is typically more than 90 DEG C, if carrying out 0-4 DEG C of cold preservation immediately, the temperature difference of nearly 90 DEG C can allow Rhizoma Steudnerae Henryanae block
Surface temperature quickly lowers, but simultaneously the starch granules on Rhizoma Steudnerae Henryanae top layer catch a cold rapidly can be aging and form hard
Film, hinders Rhizoma Steudnerae Henryanae block internal heat to distribute, causes Rhizoma Steudnerae Henryanae mouthfeel souring, and the Rhizoma Steudnerae Henryanae after therefore steaming must be natural
Carrying out cold preservation after cooling again, mouthfeel is more preferable；
3, the present invention uses and first soft plantation white sugar, coconut slurry powder, butter is cut and mixed uniformly, then add Rhizoma Steudnerae Henryanae and
Shea, cuts and mixes uniformly, be eventually adding condensed milk and Fructus Citri Limoniae juice, cuts and mixes uniformly, batch charging so that thing
Material is cut and is mixed more uniformly, and the stuffing material mouthfeel obtained is finer and smoother, lubrication.
Detailed description of the invention
Embodiment 1
A kind of sweet taste shea stuffing material, by weight percentage composition are as follows:
Shea 50%, Rhizoma Steudnerae Henryanae 20%, butter 12%, soft plantation white sugar 10%, condensed milk 5.99%, coconut slurry powder
2%, Fructus Citri Limoniae juice 0.01%.
The preparation method of above-mentioned sweet taste shea stuffing material is specific as follows:
(1) Rhizoma Steudnerae Henryanae is steamed: cleaned by Rhizoma Steudnerae Henryanae, remove the peel, be then cut into (4-6cm) × (4-6) cm homogeneous blocks
Shape；Then being divided by Rhizoma Steudnerae Henryanae piece and put in rustless steel small opening steaming plate, be 0.09MPa at pressure, temperature is
Steaming under the conditions of 103 DEG C 40 minutes, steam well-done to Rhizoma Steudnerae Henryanae, Rhizoma Steudnerae Henryanae block is internal soft without hard core；Then will
The Rhizoma Steudnerae Henryanae natural cooling steamed is cool to room temperature, then standby 0 DEG C of cold preservation；
(2) ripe, the softest shea enucleation is selected to remove the peel, standby；
(3) raw material is weighed by above-mentioned percentage by weight, then by the soft plantation white sugar weighed, coconut slurry powder, Huang
Oil adds in cutmixer, cuts and mixes 2 minutes, is sufficiently mixed uniformly to butter and granular material, then proceedes to
Cut and mix and Zhan Ban limit, limit adds Rhizoma Steudnerae Henryanae and shea, and continue to cut mix 4 minutes to mix homogeneously, backmost
Cut and mix limit and add condensed milk and Fructus Citri Limoniae juice, more persistently cut mix 2 minutes fine and smooth to material mix homogeneously, obtain filling
Material；Wherein cutting and mixing rotating speed is 50 revs/min.
Embodiment 2
A kind of sweet taste shea stuffing material, by weight percentage composition are as follows:
Shea 30%, Rhizoma Steudnerae Henryanae 30%, butter 15%, soft plantation white sugar 15%, condensed milk 8.98%, coconut slurry powder
1%, Fructus Citri Limoniae juice 0.02%.
The preparation method of above-mentioned sweet taste shea stuffing material is specific as follows:
(1) Rhizoma Steudnerae Henryanae is steamed: cleaned by Rhizoma Steudnerae Henryanae, remove the peel, be then cut into (4-6cm) × (4-6) cm homogeneous blocks
Shape；Then being divided by Rhizoma Steudnerae Henryanae piece and put in rustless steel small opening steaming plate, be 0.08MPa at pressure, temperature is
Steaming under the conditions of 105 DEG C 50 minutes, steam well-done to Rhizoma Steudnerae Henryanae, Rhizoma Steudnerae Henryanae block is internal soft without hard core；Then will
The Rhizoma Steudnerae Henryanae natural cooling steamed is cool to room temperature, then standby 4 DEG C of cold preservations；
(2) ripe, the softest shea enucleation is selected to remove the peel, standby；
(3) raw material is weighed by above-mentioned percentage by weight, then by the soft plantation white sugar weighed, coconut slurry powder, Huang
Oil adds in cutmixer, cuts and mixes 3 minutes, is sufficiently mixed uniformly to butter and granular material, then proceedes to
Cut and mix and Zhan Ban limit, limit adds Rhizoma Steudnerae Henryanae and shea, and continue to cut mix 3 minutes to mix homogeneously, backmost
Cut and mix limit and add condensed milk and Fructus Citri Limoniae juice, more persistently cut mix 1 minute fine and smooth to material mix homogeneously, obtain filling
Material；Wherein cutting and mixing rotating speed is 55 revs/min.
Embodiment 3
A kind of sweet taste shea stuffing material, by weight percentage composition are as follows:
Shea 40%, Rhizoma Steudnerae Henryanae 25%, butter 10%, soft plantation white sugar 13.5%, condensed milk 10%, coconut slurry powder
1.485%, Fructus Citri Limoniae juice 0.015%.
The preparation method of above-mentioned sweet taste shea stuffing material is specific as follows:
(1) Rhizoma Steudnerae Henryanae is steamed: cleaned by Rhizoma Steudnerae Henryanae, remove the peel, be then cut into (4-6cm) × (4-6) cm homogeneous blocks
Shape；Then being divided by Rhizoma Steudnerae Henryanae piece and put in rustless steel small opening steaming plate, be 0.1MPa at pressure, temperature is
Steaming under the conditions of 100 DEG C 30 minutes, steam well-done to Rhizoma Steudnerae Henryanae, Rhizoma Steudnerae Henryanae block is internal soft without hard core；Then will
The Rhizoma Steudnerae Henryanae natural cooling steamed is cool to room temperature, then standby 2 DEG C of cold preservations；
(2) ripe, the softest shea enucleation is selected to remove the peel, standby；
(3) raw material is weighed by above-mentioned percentage by weight, then by the soft plantation white sugar weighed, coconut slurry powder, Huang
Oil adds in cutmixer, cuts and mixes 2.5 minutes, is sufficiently mixed uniformly to butter and granular material, then proceedes to
Cut and mix and Zhan Ban limit, limit adds Rhizoma Steudnerae Henryanae and shea, and continue to cut mix 5 minutes to mix homogeneously, backmost
Cut and mix limit and add condensed milk and Fructus Citri Limoniae juice, more persistently cut mix 1.7 minutes fine and smooth to material mix homogeneously, obtain filling
Material；Wherein cutting and mixing rotating speed is 60 revs/min.
Claims (10)
1. a sweet taste shea stuffing material, it is characterised in that be made up of following raw material by weight percentage:
Shea 30-50%, Rhizoma Steudnerae Henryanae 20-30%, butter 10-15%, soft plantation white sugar 10-15%, condensed milk 5-10%,
Coconut slurry powder 1-2%, Fructus Citri Limoniae juice 0.01-0.02%.
Sweet taste shea stuffing material the most according to claim 1, it is characterised in that by weight percentage
Meter is made up of following raw material: shea 50%, Rhizoma Steudnerae Henryanae 20%, butter 12%, soft plantation white sugar 10%, condensed milk
5.99%, coconut slurry powder 2%, Fructus Citri Limoniae juice 0.01%.
Sweet taste shea stuffing material the most according to claim 1, it is characterised in that described stuffing material can be used
In making steamed bun, pie, the ball of glutinous rice, fiber crops or spring roll.
4. a preparation method for the arbitrary described sweet taste shea stuffing material of claim 1-3, its feature exists
In, including weighing needed raw material by weight, by Rhizoma Steudnerae Henryanae, shea, soft plantation white sugar, coconut slurry powder, butter,
Condensed milk and Fructus Citri Limoniae juice are cut and are mixed and mix homogeneously, obtain stuffing material.
The preparation method of sweet taste shea stuffing material the most according to claim 4, it is characterised in that first
Soft plantation white sugar, coconut slurry powder, butter are cut and mixed 2-3 minute, after mixing homogeneously with granular material to butter, then
Continuing to cut and mix, Zhan Ban limit, limit adds Rhizoma Steudnerae Henryanae and shea, after continue to cut mix 3-5 minute to uniformly, backmost
Cut and mix limit and add condensed milk and Fructus Citri Limoniae juice, cut mix 1-2 minute fine and smooth to material mix homogeneously, obtain stuffing material；Its
Described in cut the rotating speed mixed and be 50-60 rev/min.
The preparation method of sweet taste shea stuffing material the most according to claim 4, it is characterised in that institute
State Rhizoma Steudnerae Henryanae to cook in advance.
The preparation method of sweet taste shea stuffing material the most according to claim 6, it is characterised in that institute
Stating steaming as being 0.08-0.1MPa at pressure of Rhizoma Steudnerae Henryanae, temperature steams 30-50 under the conditions of being 100-105 DEG C
Minute.
The preparation method of sweet taste shea stuffing material the most according to claim 6, it is characterised in that institute
State before Rhizoma Steudnerae Henryanae steams the bulk being cut into (4-6cm) × (4-6) cm.
The preparation method of sweet taste shea stuffing material the most according to claim 6, it is characterised in that steam
After Rhizoma Steudnerae Henryanae natural cooling after ripe, standby 0-4 DEG C of cold preservation.
The preparation method of sweet taste shea stuffing material the most according to claim 4, it is characterised in that
Described shea is selected ripe shea and carries out enucleation process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610184090.3A CN105831638A (en) | 2016-03-28 | 2016-03-28 | Sweet avocado filling and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610184090.3A CN105831638A (en) | 2016-03-28 | 2016-03-28 | Sweet avocado filling and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN105831638A true CN105831638A (en) | 2016-08-10 |
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ID=56583925
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610184090.3A Pending CN105831638A (en) | 2016-03-28 | 2016-03-28 | Sweet avocado filling and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113812563A (en) * | 2021-09-24 | 2021-12-21 | 宁波市缸鸭狗食品有限公司 | Special flour for instant rice dumplings, instant rice dumplings with green lemon cheese taste and preparation method of instant rice dumplings |
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| CN103517642A (en) * | 2012-05-07 | 2014-01-15 | 雀巢产品技术援助有限公司 | Puree compositions having specific carbohydrate ratios and methods for using same |
| CN104256540A (en) * | 2014-10-09 | 2015-01-07 | 张璧云 | Sauce, coating, cooking oil and cooking fat prepared from multiple ingredients |
| CN105309548A (en) * | 2014-07-18 | 2016-02-10 | 杨福顺 | Raw fruit food taking single raw fruits and vegetables as main materials and making method thereof |
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2016
- 2016-03-28 CN CN201610184090.3A patent/CN105831638A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103517642A (en) * | 2012-05-07 | 2014-01-15 | 雀巢产品技术援助有限公司 | Puree compositions having specific carbohydrate ratios and methods for using same |
| CN105309548A (en) * | 2014-07-18 | 2016-02-10 | 杨福顺 | Raw fruit food taking single raw fruits and vegetables as main materials and making method thereof |
| CN104256540A (en) * | 2014-10-09 | 2015-01-07 | 张璧云 | Sauce, coating, cooking oil and cooking fat prepared from multiple ingredients |
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| Title |
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| 吴杰 等: "《家常主食精选》", 31 August 2015, 北京：金盾出版社 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113812563A (en) * | 2021-09-24 | 2021-12-21 | 宁波市缸鸭狗食品有限公司 | Special flour for instant rice dumplings, instant rice dumplings with green lemon cheese taste and preparation method of instant rice dumplings |
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Application publication date: 20160810 |