American rolled fondant cream preparation method

A fondant, American-style technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of poor water holding capacity of fondant paste, fineness and stickiness to be improved, etc., to improve fineness and stickiness. , enrich the taste, enhance the effect of water retention

Inactive Publication Date: 2015-07-15
GUANGZHOU FUGIDOHA FOOD CO LTD
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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 overcome the disadvantages of poor water holding capacity, too fast air-drying speed, fineness and adhesion of the fondant prepared by the existing preparation process, and to make American fondant by selecting new raw materials and techniques , so as to improve the fineness and adhesion of fondant paste, and enhance its water holding capacity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Weigh 0.5g of xanthan gum and 5g of purified water, add them into a mixing tank, rotate at a speed of 50r / s, stir for 5min, mix well and let stand for 15min to prepare material a;

[0022] (2) Weigh 40 g of corn syrup and 5 g of glycerin and heat and stir in a water bath in a stirring pot. The temperature of the hot water is 70° C. After the corn syrup and glycerin are melted, material b is obtained;

[0023] (3) Add material a into b, continue to heat and stir until mixed evenly, and obtain material c;

[0024] (4) Add 24.5g of powdered sugar and 25g of microcrystalline cellulose after material c is cooled to 30-40°C, and continue to stir until it is dough-like to obtain material d;

[0025] (5) Pour the material d into the flour machine and knead until it is compact and non-porous, soft and smooth; finally, the finished product is vacuum-packed and stored at a low temperature of 2-6°C.

Embodiment 2

[0027] (1) Weigh 0.8g of xanthan gum and 8g of purified water, add them into a mixing tank, rotate at a speed of 50r / s, stir for 5min, mix well and let stand for 15min to prepare material a;

[0028] (2) Weigh 35g of corn syrup and 8g of glycerin and heat and stir in a water bath in a stirring pot. The temperature of the hot water is 70°C. After the corn syrup and glycerin are melted, material b is obtained;

[0029] (3) Add material a into b, continue to heat and stir until mixed evenly, and obtain material c;

[0030] (4) Add 18.2g of powdered sugar and 30g of microcrystalline cellulose after material c is cooled to 30-40°C, and continue to stir until it is dough-like to obtain material d;

[0031] (5) Pour the material d into the flour machine and knead until it is compact and non-porous, soft and smooth; finally, the finished product is vacuum-packed and stored at a low temperature of 2-6°C.

Embodiment 3

[0033] (1) Weigh 1g of xanthan gum and 10g of purified water, add them into a mixing tank, rotate at a speed of 50r / s, stir for 5min, mix well and let stand for 15min to prepare material a;

[0034] (2) Weigh 30 g of corn syrup and 10 g of glycerin and heat and stir in a water bath in a stirring pot. The temperature of the hot water is 70 ° C. After the corn syrup and glycerin are melted, material b is obtained;

[0035] (3) Add material a into b, continue to heat and stir until mixed evenly, and obtain material c;

[0036] (4) After material c is cooled to 30-40°C, add 24g of powdered sugar and 25g of microcrystalline cellulose, and continue to stir until it is dough-like to obtain material d;

[0037] (5) Pour the material d into the flour machine and knead until it is compact and non-porous, soft and smooth; finally, the finished product is vacuum-packed and stored at a low temperature of 2-6°C.

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PUM

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Abstract

The present invention provides an American rolled fondant cream preparation method. The American rolled fondant cream includes the following components in weight percentage: 30-40% corn syrup, 5-10% glycerol, 0.5-1% xanthan gum, 15-25% powdered sugar, 25-35% microcrystalline cellulose and 5-10% pure water. The American rolled fondant cream is prepared by the following steps: (1) fully mixing xanthan gum with pure water to obtain a xanthan gum colloid; and heating to dissolve corn syrup and glycerol to obtain a syrup solution; (2) adding the xanthan gum colloid into the syrup solution, and heating and stirring until the xanthan gum colloid and the syrup solution are uniformly mixed; (3) adding powdered sugar and microcrystalline cellulose into the mixture after the mixture is cooled, and continue stirring until the mixture shows a dough-like shape; and (4) pouring the mixture into a flour machine to conduct kneading until the mixture is smooth and tight, thereby obtaining the American rolled fondant cream. The American rolled fondant cream preparation method of the present invention selects new materials and processes to prepare American rolled fondant cream, thus improves the delicate degree and adhesion of the fondant cream, enhances water holding capacity of the fondant cream, and at the same time maintains the rich taste and delicate and tender texture of the fondant cream.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing American-style fondant and the American-style fondant prepared by the preparation method. Background technique [0002] Fondant is made of various materials and is the main decoration material used in making fondant cakes. It originated from the British art cake, and now it is a favorite cake decoration in the United States. [0003] At present, the following methods are mainly used to prepare fondant: stir pure water and gelatin powder or pectin to fully mix and melt, and let it stand; add essence, syrup, glycerin, etc., adjust the temperature to 50°C, add fusion agent, and stir until fully Dissolve and melt; when the temperature of the mixture drops to 30-35 degrees Celsius, pour in powdered sugar and continue to stir until fully blended; pour into the dough mixer and add starch to knead slowly. White oil or refined lard until the product is firm and nonpo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/34
Inventor 邹林武
Owner GUANGZHOU FUGIDOHA FOOD CO LTD
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