Lemon-flavor sandwich butter and producing method thereof

A sandwich cream and lemon technology, which is applied in baking, baked food, food science, etc., can solve the problems of sandwich cream spillage, affecting product appearance and production efficiency, and the cream is not easy to quickly solidify and shape, so as to maintain the taste and reduce the appearance of the product Defective, reducing the effect of staffing for picking defective products

Inactive Publication Date: 2015-04-08
河南梦想食品有限公司
View PDF7 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a lemon-flavored sandwich cream and its preparation method in view of the disadvantages in the prior art that the cream is not easy to solidify quickly after the sandwich is completed, causing the sandwich cream to overflow, affecting the appearance of the product and production efficiency.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0023] The preparation method of described lemon flavor sandwich cream, comprises the following steps:

[0024] Step 1. Take the following raw materials in parts by weight: 20-70 parts of cocoa butter substitute, 0-10 parts of margarine, 0-20 parts of vegetable oil, 10-40 parts of white sugar, 10-20 parts of glucose powder, 5-30 parts of maltodextrin, 5-20 parts of whole milk powder, 0.2-1.5 parts of table salt, 0.5-1 part of lemon essence, 0.1-0.5 parts of citric acid, 0.1-0.3 parts of malic acid and 0-0.3 parts of food coloring;

[0025] Step 2, mix white granulated sugar, glucose powder, maltodextrin, whole milk powder, salt, citric acid and malic acid and pulverize to 200 mesh to obtain mixed fine powder for later use;

[0026] Mix the cocoa butter substitute, margarine and vegetable oil and heat until completely melted, mix evenly and cool to 28-30°C, control the cooling process to complete within 5-10 minutes, and obtain the mixed oil for later use;

[0027] Step 3. Add...

Embodiment 1

[0032] A lemon-flavored sandwich cream, made of the following raw materials in parts by weight: 70 parts of cocoa butter substitute, 2 parts of margarine, 5 parts of vegetable palm oil, 10 parts of white sugar, 10 parts of glucose powder, 5 parts of maltodextrin, 5 parts of whole milk powder, 0.2 part of salt, 0.5 part of lemon essence, 0.1 part of citric acid, 0.1 part of malic acid and 0.1 part of edible yellow pigment.

[0033] The preparation method of described lemon flavor sandwich cream, comprises the following steps:

[0034] Step 1. Take the following raw materials according to the above parts by weight: cocoa butter substitute, margarine, vegetable palm oil, white granulated sugar, glucose powder, maltodextrin, whole milk powder, salt, lemon essence, citric acid, apple acids and food yellows;

[0035] Step 2, mix white granulated sugar, glucose powder, maltodextrin, whole milk powder, salt, citric acid and malic acid and pulverize to 200 mesh to obtain mixed fine po...

Embodiment 2

[0040] A lemon-flavored sandwich cream is prepared from the following raw materials in parts by weight: 20 parts of cocoa butter substitute, 10 parts of margarine, 20 parts of vegetable palm oil, 40 parts of white sugar, 20 parts of glucose powder, 30 parts of maltodextrin, 20 parts of whole milk powder, 1.5 parts of salt, 1 part of lemon flavor, 0.5 parts of citric acid, 0.3 parts of malic acid and 0.3 parts of edible yellow pigment.

[0041] The preparation method of described lemon flavor sandwich cream, comprises the following steps:

[0042] Step 1. Take the following raw materials according to the above parts by weight: cocoa butter substitute, margarine, vegetable palm oil, white granulated sugar, glucose powder, maltodextrin, whole milk powder, salt, lemon essence, citric acid, apple acids and food yellows;

[0043] Step 2, mix white granulated sugar, glucose powder, maltodextrin, whole milk powder, salt, citric acid and malic acid and pulverize to 200 mesh to obtain ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses lemon-flavor sandwich butter which is made of raw materials comprising, by weight, 20-70 parts of cocoa butter substitute, 0-10 parts of margarine, 0-20 parts of vegetable oil, 10-40 parts of white sugar, 10-20 parts of glucose powder, 5-30 parts of maltodextrin, 5-20 parts of whole milk powder, 0.2-1.5 parts of salt, 0.5-1 part of lemon flavor, 0.1-0.5 part of citric acid, 0.1-0.3 part of malic acid and 0-0.3 part of food coloring. Compared with conventional butter, the lemon-flavor sandwich butter has the advantages that the butter can be rapidly molded after being sandwiched, spilling of the butter resulting in poor appearance of a product is reduced, and the state of the product after being sandwiched is improved; the butter produced with the method is good in melting performance of the butter and rapid on fragrance presentation; part of grease low in melting point is contained in the butter, so that taste is kept, and production cost can be lowered; the butter is exquisite in texture and smooth and lustrous.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a lemon flavor sandwich cream and a preparation method thereof. Background technique [0002] In the field of baked food, cream sandwich is a very widely used auxiliary raw material, which can not only improve the taste and flavor of baked products, but also improve the nutritional value of baked products and make the products more distinctive. The currently widely used sandwich cream mainly uses [0003] It is made of margarine supplemented with sucrose, glucose and other raw materials, which are aerated at high speed. Due to the further improvement of the automation of current bakery products, especially biscuits, the original cream is relatively soft, and it is not easy to solidify quickly after filling, causing a large amount of cream to be squeezed and leaked, resulting in poor appearance of the product, especially in summer when the sandwich cream is hot. Ejacu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D13/08
Inventor 赵崧森赵冠峰
Owner 河南梦想食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap