Stewing-free room-temperature snow skin moon cake premixed flour, room-temperature snow skin moon cake and preparation method of premixed flour

A technology of no-cooking and pre-mixed powder, which is applied in the fields of baked food, baking, food science, etc., can solve the problems of high transportation and cold storage storage costs, high price of snowy mooncakes, and restrictions on production and sales, etc., to achieve operation Convenience, improvement of emulsion stability, effect of low water activity

Active Publication Date: 2013-06-26
广州合诚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For a long time, snowy mooncakes have been produced, transported and stored in the cold chain, and the high cost of transportation and cold storage has greatly restricted the production and sales of this product
At the same time, the prod

Method used

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  • Stewing-free room-temperature snow skin moon cake premixed flour, room-temperature snow skin moon cake and preparation method of premixed flour
  • Stewing-free room-temperature snow skin moon cake premixed flour, room-temperature snow skin moon cake and preparation method of premixed flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Prepare 350g of pregelatinized glutinous rice flour (Wuxi Taihua Company, 5% by weight on a dry basis, measured by a Brabender instrument, viscosity 400BU, the same below), 230g of sucrose powder, 140g of sorbitol, pregelatinized Corn starch (Foshan Huahao Huafeng Company, model S5, the same below) 81g, pregelatinized hydroxypropyl distarch phosphate (Zhongtai Company, model TGE-05, the same below) 29g, powdered oil (fat content is 30 %) 55g, 54.5g of molecularly distilled monoglyceride (HBL value is 3.9), 30g of whole milk powder, 30g of xanthan gum and 0.5g of sodium dehydroacetate are mixed, stirred evenly in a mixing mixer, and passed through a CQ20 sieve to obtain free 1kg steamed normal temperature ice skin mooncake premix powder;

[0038] (2) Put the non-cooking normal temperature ice skin mooncake premix powder obtained in step (1) into the mixing tank, and then add 1.56kg of boiling or near boiling (90-100°C) syrup water (990g of malt syrup with a sugar con...

Embodiment 2

[0042](1) Prepare 400g of pregelatinized glutinous rice flour (Wuxi Taihua Company, 5% by mass on a dry basis, measured by a Brabender instrument, viscosity 425BU, the same below), 225g of sucrose powder, 130g of sorbitol, pregelatinized Corn starch 78g, pregelatinized acetylated distarch phosphate 26g, powdered oil (fat content 40%) 52g, molecularly distilled monoglyceride (HBL value 4.5) 41.5g, whole milk powder 26g, xanthan gum 21g and 0.5 g of sodium dehydroacetate was mixed, stirred evenly in a mixing mixer, and passed through a CQ20 sieve to obtain 1 kg of normal temperature snow skin moon cake premix powder without cooking;

[0043] (2) Put the non-cooking normal temperature ice skin mooncake premix powder obtained in step (1) into the mixing tank, and then add 1.56kg of boiling or near boiling (90-100°C) syrup water (930g of malt syrup with a sugar content of 85 and water Mix 630g), stir at 20rpm until the dry powder is invisible, then stir at 40rpm for 2min, at this t...

Embodiment 3

[0047] (1) Pregelatinized glutinous rice flour Wuxi Taihua Co., 5% by mass on a dry basis was measured by a Brabender instrument, viscosity 450BU, the same below) 440g, sucrose powder 210g, sorbitol 120g, pregelatinized corn Starch 75g, pregelatinized acetylated distarch phosphate 25g, powdered oil (50% fat content) 50g, molecularly distilled monoglyceride (HBL value 5.3) 40g, whole milk powder 20g, xanthan gum 19.9g and Mix 0.1 g of sodium hydroacetate, stir evenly in a blender, pass through a CQ20 sieve, and obtain 1 kg of normal temperature snow skin moon cake premix powder without cooking;

[0048] (2) Put the non-cooking normal temperature ice skin mooncake premix powder obtained in step (1) into the mixing tank, and then add 1.56kg of boiling or near boiling (90-100°C) syrup water (960g of malt syrup with a sugar content of 85 and water Mix 600g to obtain), stir at 20rpm until the dry powder is invisible, then stir at 40rpm for 2min, at this time the color of the ice ski...

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Abstract

The invention discloses stewing-free room-temperature snow skin moon cake premixed flour, a room-temperature snow skin moon cake and a preparation method of the premixed flour. The premixed flour comprises the following components according to mass percentage: 35%-44% of pre-gelatinized sticky rice powder, 21%-23% of sucrose powder, 12%-14% of sorbitol powder, 7.5%-8.1% of pre-gelatinized corn starch, 2.5%-2.9% of pre-gelatinized hydroxypropyl distarch phosphate, 5%-5.5% of powdered oil, 4%-5.45% of molecular distillation monoglyceride, 2%-3% of whole milk powder, 1.99%-3% of xanthan gum and 0.01%-0.05% of sodium dehydroacetate. All the components are mixed uniformly and are sieved by a CQ20 sieve to obtain the premixed flour. With the adoption of the premixed flour, the moon cake, which is not stewed, can be kept in a snow skin state at room temperature.

Description

technical field [0001] The invention belongs to the technical field of cakes, and in particular relates to non-cooking normal temperature snow skin moon cake premix powder, normal temperature snow skin moon cake and a preparation method. Background technique [0002] Snow skin moon cake premix powder refers to the product formed by pre-mixing various powdery raw materials such as starch and sugar powder required for making snow skin moon cake skin materials. When using ready-mixed powder to make snowy mooncake products, you only need to add other food accessories such as water and oil quantitatively according to the production process to produce the product, directly reducing the weighing, sieving, mixing and other processes in the production process. Convenience, promote production convenience and improve production efficiency. At present, the development of my country's bakery food industry is on the rise, but the technical strength and product quality of bakery product c...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 李嘉瑜宋臻善郭桦周雪松曾建新蒋文真
Owner 广州合诚实业有限公司
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