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Capsanthin ice cream cone and preparation method thereof

A chili red egg cone and red egg cone technology, which is applied in baking, dough processing, baked food, etc., can solve the problems of poor thermal stability, decomposition, color change, fading, etc., and achieve good color retention and radiation resistance Health care function, increase antithrombotic effect

Inactive Publication Date: 2013-12-04
OCEANPOWER FOOD TECH +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the poor thermal stability of these two pigments, fading, decomposition and color changes will occur under the influence of heat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Prepare a total amount of 50 kg of materials, including 30% flour; 12% starch; 0.2% paprika; 0.01% annatto; 0.01% baking soda; 1% refined vegetable oil; 0.01% potassium carbonate; 0.01% of calcium stearoyl lactylate; 56.75% of water, the above are percentages by weight, and the sum of each component is 100%.

[0020] The preparation steps are as follows:

[0021] 1. After the raw materials are mixed according to the proportion, they are stirred into a uniform and fluid red noodle paste by the material mixing mixer, and the speed of the material mixing mixer is controlled at 1000-3000r / min;

[0022] 2. Pour the evenly stirred batter into the egg cone machine and mold it, and bake it at 160°C--180°C;

[0023] 3. The egg cone is demoulded through the demoulding device;

[0024] 4. After demoulding, the egg cone is cooled at room temperature, and finally a brightly colored chili red egg cone is obtained.

Embodiment 2

[0026] Prepare a total amount of 50 kg of materials, including 32% flour; 10% starch; 0.6% capsanthin; 0.005% annatto; 0.01% baking soda; 1% refined vegetable oil; 0.01% potassium carbonate; 0.01% whole egg powder 0.01% of calcium stearoyl lactylate; 56.355% of water, the above are percentages by weight, and the sum of each component is 100%.

[0027] The preparation steps are the same as in Example 1.

Embodiment 3

[0029] Prepare a total amount of 50 kg of materials, including 31% flour; 11% starch; 1% capsanthin; 0.008% annatto; 0.01% baking soda; 1% refined vegetable oil; ; Calcium stearoyl lactylate 0.01%; Water 55.952%, the above are weight percentages, and the sum of each component is 100%.

[0030] The preparation steps are the same as in Example 1.

[0031] In the above example:

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PUM

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Abstract

The invention discloses a capsanthin ice cream cone. The capsanthin ice cream cone comprises, by weight, 20%-40% of flour, 8%-20% of starch, 0.2%-1% of capsanthin, 0.001%-0.1% of annatto, 0.01%-0.5% of baking soda, 0.1%-1% of refined vegetable oil, 0.01%-0.5% of potassium carbonate, 0.01%-0.5% of whole egg powder, 0.001%-0.5% of calcium stearoyl lactylate and 40%-60% of water. The capsanthin ice cream cone has the advantages that the capsanthin having the advantages of bright color, good color-keeping effect, high heat resistance and the like is applied to the ice cream cone, color fading, decomposition and color changing of the ice cream cone during heating are avoided, and anti-thrombotic, anticancer, anti-aging and anti-radiation healthcare functions and the like are added.

Description

Technical field: [0001] The invention relates to the field of cold drinks, in particular to a chili red egg cone and a preparation method thereof. Background technique: [0002] The cone is a kind of wafer food used to hold ice cream and other cold drinks. In order to make the cone look beautiful and appetizing, natural pigments are added to the batter of the cone during the production of the cone. Heat and bake the batter at 150-200°C for 3-10 minutes to reduce the water content to less than 5%. Among the edible natural red pigments, Monascus Red and Beetroot Red are more common. Experiments have shown that heating Monascus Red to 120°C When beet red is heated to 100°C, its red color gradually fades and becomes light yellowish brown. Due to the poor thermal stability of these two pigments, fading, decomposition and color changes will occur under the influence of heat. Invention content: [0003] The technical problem to be solved by the present invention is to provide a...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D13/08
Inventor 张国超朱永胜何唯平
Owner OCEANPOWER FOOD TECH
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