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A kind of sandwich cream and preparation method thereof

A sandwich cream, a production method technology, applied to cream preparations, dairy products, edible oil/fat and other directions, can solve the problems affecting the appearance and production efficiency of the product, the cream is not easy to quickly solidify and fix, the sandwich cream overflows and other problems, so as to reduce the product The effect of poor appearance, reduction of personnel allocation for picking defective products, and preservation of taste

Inactive Publication Date: 2017-10-24
河南梦想食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A sandwich cream made from the following raw materials in parts by weight: 20 parts of cocoa butter substitute, 2 parts of margarine, 5 parts of vegetable palm oil, 10 parts of white granulated sugar, 10 parts of glucose powder, 5 parts of maltodextrin, full-fat 5 parts of milk powder, 0.2 parts of salt, 0.2 parts of milk flavor, 0.2 parts of cream flavor and 0.1 part of edible yellow pigment.

[0033] The preparation method of described 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 oil, white granulated sugar, glucose powder, maltodextrin, whole milk powder, salt, milk essence, cream essence and edible yellow pigment ;

[0035] Step 2, mix white granulated sugar, glucose powder, maltodextrin, whole milk powder and salt, and then pulverize to 200 mesh to obtain mixed fine powder, set aside;

[0036] Mix the cocoa butter substitute, m...

Embodiment 2

[0040] A sandwich cream made from the following raw materials in parts by weight: 70 parts of cocoa butter substitute, 30 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 milk powder, 1.5 parts of salt, 0.5 parts of milk flavor, 0.5 parts of cream flavor and 0.3 parts of edible yellow pigment.

[0041] The preparation method of described 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 oil, white granulated sugar, glucose powder, maltodextrin, whole milk powder, salt, milk essence, cream essence and edible yellow pigment ;

[0043] Step 2, mix white granulated sugar, glucose powder, maltodextrin, whole milk powder and salt, and then pulverize to 200 mesh to obtain mixed fine powder, set aside;

[0044] Mix the cocoa butter substitute, margarine and ve...

Embodiment 3

[0048] A sandwich cream made from the following raw materials in parts by weight: 45 parts of cocoa butter substitute, 15 parts of margarine, 10 parts of vegetable palm oil, 25 parts of white granulated sugar, 15 parts of glucose powder, 18 parts of maltodextrin, full-fat 13 parts of milk powder, 1 part of salt, 0.3 parts of milk flavor, 0.3 parts of cream flavor and 0.2 parts of edible caramel coloring.

[0049] The preparation method of described sandwich cream, comprises the following steps:

[0050] Step 1. Take the following raw materials according to the above parts by weight: cocoa butter substitute, margarine, vegetable oil, white granulated sugar, glucose powder, maltodextrin, whole milk powder, salt, milk essence, cream essence and edible caramel pigment;

[0051] Step 2, mix white granulated sugar, glucose powder, maltodextrin, whole milk powder and salt, and then pulverize to 200 mesh to obtain mixed fine powder, set aside;

[0052] Mix the cocoa butter substitut...

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PUM

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Abstract

The invention discloses a sandwich cream, which is prepared from the following raw materials in parts by weight: 20-70 parts of cocoa butter substitute, 0-30 parts of margarine, 0-20 parts of vegetable oil, 10-40 parts of white sugar, and 10 parts of glucose powder ‑20 parts, maltodextrin 5‑30 parts, whole milk powder 5‑20 parts, salt 0.2‑1.5 parts, milk essence 0.2‑0.5 parts, cream essence 0.2‑0.5 parts and food coloring 0‑0.3 parts. The cream sandwich prepared by the invention can be formed quickly, reducing the poor appearance of the product caused by the overflow of the cream, and improving the state of the product after the sandwich; the cream obtained by the invention has better mouthfeel and rapid aroma; the cream contains a part of low-melting oil , the production cost can be reduced while maintaining the mouthfeel, and the cream texture obtained by the invention is delicate, smooth and shiny.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a 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. Ejaculation is more...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C13/14A23D7/00
Inventor 赵崧森赵冠峰
Owner 河南梦想食品有限公司
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