阅读说明：本技术 一种抹茶馅及其制备方法 (Matcha stuffing and preparation method thereof ) 是由 时彬 张梅 李业文 于 2020-06-05 设计创作，主要内容包括：本发明涉及食品加工技术领域,且公开了一种抹茶馅,包括以下重量份数配比的原料：白豆蓉80％-82.12％、黄奶油8％-8.21％、抹茶粉1％-1.23％、色拉油8％-8.21％、抹茶色素0.01％-0.02％和抹茶香精0.1％-0.21％。该抹茶馅及其制备方法,通过步骤1)至步骤5)对物料的依次加入混合,同时严格控制转速和搅拌时间保证了整个包子馅整体物料的混合均匀,提升了整体包子馅的口感,同时步骤6)中将取出的混合物料放入冷冻库内进行冷冻,并调节温度为-5℃至5℃之间,并将冷冻完成后的物料推入成型制作间内进行制作成型即可,此步骤保证了物料在制作完成后迅速进行冷藏保鲜,最大限度的维持物料本身的口感,保证了包子馅的口感。(The invention relates to the technical field of food processing, and discloses matcha stuffing which comprises the following raw materials in parts by weight: 80-82.12% of white bean paste, 8-8.21% of yellow cream, 1-1.23% of matcha powder, 8-8.21% of salad oil, 0.01-0.02% of matcha pigment and 0.1-0.21% of matcha essence. The matcha stuffing and the preparation method thereof have the advantages that materials are sequentially added and mixed in the steps 1) to 5), the rotating speed and the stirring time are strictly controlled, the whole materials of the whole steamed stuffed bun stuffing are uniformly mixed, the taste of the whole steamed stuffed bun stuffing is improved, meanwhile, the mixed materials taken out in the step 6) are placed into a freezing chamber to be frozen, the temperature is adjusted to be-5 ℃, the frozen materials are pushed into a forming and manufacturing room to be manufactured and formed, the step ensures that the materials are rapidly refrigerated and preserved after being manufactured, the taste of the materials is maintained to the maximum extent, and the taste of the steamed stuffed bun stuffing is ensured.)

1. The matcha stuffing is characterized by comprising the following raw materials in parts by weight: 80-82.12% of white bean paste, 8-8.21% of yellow cream, 1-1.23% of matcha powder, 8-8.21% of salad oil, 0.01-0.02% of matcha pigment and 0.1-0.21% of matcha essence.

2. The matcha filling of claim 1, which comprises the following raw materials in parts by weight: 82.12% of white bean paste, 8.21% of yellow cream, 1.23% of matcha powder, 8.21% of salad oil, 0.02% of matcha pigment and 0.21% of matcha essence.

3. The matcha filling of claim 1, which comprises the following raw materials in parts by weight: 81.6% of white bean paste, 8.15% of yellow cream, 1.11% of matcha powder, 8.15% of salad oil, 0.015% of matcha pigment and 0.15% of matcha essence.

4. The matcha filling of claim 1, which comprises the following raw materials in parts by weight: 80% of minced white bean curd, 8% of yellow cream, 1% of green tea powder, 8% of salad oil, 0.01% of green tea pigment and 0.1% of green tea essence.

5. The preparation method of matcha stuffing is characterized by comprising the following steps:

1) preparing a stirring pot of the equipment, pouring 80-82.12% of the white bean paste into the stirring pot, and slowly stirring until the materials are scattered.

2) Pouring 8% -8.21% of yellow cream into the materials scattered by the stirring pot in the step 1), adjusting the rotating speed of the stirring pot to be medium speed, and starting stirring for five minutes until the materials are uniformly stirred, thereby preparing the mixed materials.

3) 8-8.21% of salad oil is poured into the mixed material prepared in the step 2) and stirred for 4 minutes again under the condition of medium speed, so that the materials are fully mixed.

4) After the stirring and mixing in the step 3) are finished, pouring 1% -1.23% of the green tea powder into the mixer, adjusting the stirring speed to be fast, and stirring for five minutes until the stirring and mixing are complete.

5) Then, 0.01 to 0.02 percent of matcha pigment and 0.1 to 0.21 percent of matcha essence are sequentially poured into the mixed material in the step 4) to be rapidly stirred for 3 minutes, thus completing the preparation of the mixture of the whole material.

6) And finally, taking the materials prepared in the step 5) out of the stirring pot, cleaning, disinfecting and storing the stirring pot for the next use, putting the taken mixed materials into a freezing warehouse for freezing, adjusting the temperature to be between-5 ℃ and 5 ℃, and pushing the frozen materials into a molding manufacturing room for manufacturing and molding.

6. The method as claimed in claim 5, wherein the rotation speed of the mixing pot in step 1) is 80-100 rpm, the rotation speed of the mixing pot in step 2) and step 3) is 150-300 rpm, the rotation speed of the mixing pot in step 4) is 350-400 rpm, and the materials are mixed in steps 1) -5) at normal temperature.

Technical Field

The invention relates to the technical field of food processing, in particular to matcha stuffing and a preparation method thereof.

Background

The steamed stuffed bun is a food with strong satiety, is an indispensable food in human life, is wrapped by flour and stuffing, or is made of plain stuffing, has thin wrapper and multiple stuffing, is soft and delicious, and can be made into various patterns, sildenly, animal, plant and flower and various patterns for people to taste.

With the development of times and science, the technological progress simultaneously promotes the technological progress of steamed stuffed bun stuffing processing, but the stuffing is still deficient, the existing steamed stuffed bun stuffing is single in material, cannot achieve good taste and cannot meet the taste of most people, and the market popularization is not facilitated, so that the matcha stuffing and the preparation method thereof are provided to solve the problems.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides matcha stuffing and a preparation method thereof, which have the advantages of delicate mouthfeel, savoury and mellow taste, bright color and the like, and solve the problems that the existing steamed stuffed bun stuffing has single material, cannot meet the mouthfeel of most people and is not beneficial to market popularization.

(II) technical scheme

In order to achieve the purposes of fine and smooth mouthfeel, savoury and mellow taste and bright color, the invention provides the following technical scheme: the matcha stuffing comprises the following raw materials in parts by weight: 80-82.12% of white bean paste, 8-8.21% of yellow cream, 1-1.23% of matcha powder, 8-8.21% of salad oil, 0.01-0.02% of matcha pigment and 0.1-0.21% of matcha essence.

Preferably, 82.12% of white sweetened bean paste, 8.21% of yellow cream, 1.23% of matcha powder, 8.21% of salad oil, 0.02% of matcha pigment and 0.21% of matcha essence.

Preferably, 81.6% of white sweetened bean paste, 8.15% of yellow cream, 1.11% of matcha powder, 8.15% of salad oil, 0.015% of matcha pigment and 0.15% of matcha essence.

Preferably, 80% of minced white bean curd, 8% of yellow cream, 1% of matcha powder, 8% of salad oil, 0.01% of matcha pigment and 0.1% of matcha essence.

The invention aims to solve another technical problem of providing a preparation method of matcha stuffing, which comprises the following steps:

1) preparing a stirring pot of the equipment, pouring 80-82.12% of the white bean paste into the stirring pot, and slowly stirring until the materials are scattered.

2) Pouring 8% -8.21% of yellow cream into the materials scattered by the stirring pot in the step 1), adjusting the rotating speed of the stirring pot to be medium speed, and starting stirring for five minutes until the materials are uniformly stirred, thereby preparing the mixed materials.

3) 8-8.21% of salad oil is poured into the mixed material prepared in the step 2) and stirred for 4 minutes again under the condition of medium speed, so that the materials are fully mixed.

4) After the stirring and mixing in the step 3) are finished, pouring 1% -1.23% of the green tea powder into the mixer, adjusting the stirring speed to be fast, and stirring for five minutes until the stirring and mixing are complete.

5) Then, 0.01 to 0.02 percent of matcha pigment and 0.1 to 0.21 percent of matcha essence are sequentially poured into the mixed material in the step 4) to be rapidly stirred for 3 minutes, thus completing the preparation of the mixture of the whole material.

6) And finally, taking the materials prepared in the step 5) out of the stirring pot, cleaning, disinfecting and storing the stirring pot for the next use, putting the taken mixed materials into a freezing warehouse for freezing, adjusting the temperature to be between-5 ℃ and 5 ℃, and pushing the frozen materials into a molding manufacturing room for manufacturing and molding.

Preferably, the rotating speed of the stirring pot in the step 1) is 80-100 rpm, the rotating speeds of the stirring pot in the steps 2) and 3) are 150-.

(III) advantageous effects

Compared with the prior art, the matcha stuffing and the preparation method thereof provided by the invention have the following beneficial effects:

1. according to the matcha stuffing and the preparation method thereof, by adding the white bean paste, the yellow cream, the matcha powder, the salad oil, the matcha pigment and the matcha essence, the mouthfeel of the steamed stuffed bun stuffing is more exquisite, fragrant and mellow due to the addition of the white bean paste and the yellow cream, the nutritive value of the stuffing is improved, and meanwhile, the adding of the matcha powder, the salad oil, the matcha pigment and the matcha essence enables the steamed stuffed bun stuffing to be wholly full of the mouthfeel with the taste of matcha, the fragrance and the mellowness of the stuffing are improved, the color of matcha of the steamed stuffed bun stuffing is ensured, an eater has a desire to eat more, and meanwhile, the pursuit of most eaters on color is also met.

2. The matcha stuffing and the preparation method thereof have the advantages that materials are sequentially added and mixed in the steps 1) to 5), the rotating speed and the stirring time are strictly controlled, the whole materials of the whole steamed stuffed bun stuffing are uniformly mixed, the taste of the whole steamed stuffed bun stuffing is improved, meanwhile, the mixed materials taken out in the step 6) are placed into a freezing chamber to be frozen, the temperature is adjusted to be-5 ℃, the frozen materials are pushed into a forming and manufacturing room to be manufactured and formed, the step ensures that the materials are rapidly refrigerated and preserved after being manufactured, the taste of the materials is maintained to the maximum extent, and the taste of the steamed stuffed bun stuffing is ensured.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.