Method by utilizing micro-emulsion to prepare frozen puff

A microemulsion and emulsion technology, applied in the field of food processing, can solve the problems of increased cost, large business space, and low storage resistance of puffs, and achieve the effect of crispy taste, moderate skin thickness, and the same expansion degree

Inactive Publication Date: 2012-02-15
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production and sales of puffs are usually in the form of the front shop and the back field, and they are sold on the spot. This is because the puffs

Method used

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  • Method by utilizing micro-emulsion to prepare frozen puff
  • Method by utilizing micro-emulsion to prepare frozen puff
  • Method by utilizing micro-emulsion to prepare frozen puff

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] a. Take potassium sorbate 0.004g / mL, Tween-80 0.001g / mL, sucrose fatty acid ester (SE-15) 0.003g / mL, sodium stearoyl lactylate (SSL) 0.0025g / mL and add water to prepare 10mL emulsion , then add 10mL of ethanol, 0.1g of salt, stir and add water to make a microemulsion;

[0014] b. Use the microemulsion as one of the liquid components of the batter formula, heat it together with water and butter, after the butter is completely melted, turn to low heat, wait until the temperature in the pot drops to 50-60°C, add flour, stir for 3-6 minutes , turn off the heat when a film appears on the bottom of the pot, and cool down; when the temperature in the pot drops to 40°C—that is, when there is still residual heat, put the beaten egg liquid into the pot several times and stir evenly. 2-5 minutes—that is, stir until the batter is dripped in an inverted triangle shape with the spatula, put the batter into a piping bag, squeeze it into a ball in a container with a shallow edge, and c...

Embodiment 2

[0018] a. Take potassium sorbate 0.004g / mL, Tween-80 0.001g / mL, sucrose fatty acid ester (SE-15) 0.003g / mL, sodium stearoyl lactylate (SSL) 0.0025g / mL and add water to prepare 10mL emulsion , then add 10mL of ethanol, 0.1g of salt, stir and add water to make a microemulsion;

[0019] B, the difference between this step and the step b of Example 1 is: the addition amount of the microemulsion is 0.4% of the flour weight.

[0020] The product prepared in this example was refrigerated at -18°C for two months and then baked. The finished product has a certain degree of expansion. The quality of puff products is no different.

[0021]

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Abstract

The invention relates to a method by utilizing micro-emulsion to prepare frozen puff, which is characterized in that: food-grade micro-emulsion is prepared by utilizing emulsifiers such as potassium sorbate, tween-80, sucrose fatty ester and sodium stearoyl lactylate, salt, ethanol and water, the food-grade micro-emulsion is used for preparing puff, a molded puff blank is cold stored under the temperature of minus 180 DEG C for later use after being quickly frozen under the temperature of minus 40 DEG C; and when the puff is eaten, the puff blank is directly baked and filled with filler. The frozen puff prepared by the method still can maintain good quality after being cold stored for three months. The method can save labor and space for a bakery and is convenient for consumers to bake fresh puff at home.

Description

technical field [0001] The invention relates to a production method for preparing frozen puffs with microemulsions, in particular to a method for preparing puffs that can be frozen and stored by adding microemulsions, and belongs to the technical field of food processing. Background technique [0002] Puff is a sweet food originating from Italy, and its unique taste is very popular among consumers. When puffs are made, water, cream, flour and eggs are used to make the wrapped dough. The egg contained in this dough forms a cavity during the baking process, and fillings such as cream are added after injecting or tearing the top of the skin. At present, the production and sales of puffs are usually in the form of front shop and back field, and they are sold now, because the puffs filled with fillings have very low storage stability. The nature of puffs requires a large business site and sufficient labor, which increases the cost of operation. [0003] Frozen dough technology...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 吕莹果陈能飞陈洁王群学邱寿宽
Owner HENAN UNIVERSITY OF TECHNOLOGY
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