Special cream powder for yolk pie

Abstract

The invention discloses special cream powder for yolk pie. The special cream powder is prepared from the following raw materials: olive oil, germ oil, Morocco nut oil, yolk powder, isomaltulose, skim milk powder, corn starch, soybean phospholipid, protamine and water. The special cream powder for yolk pie disclosed by the invention has the advantages of scientific proportioning, abundant nutrition, easiness in absorption, rich unsaturated fatty acids and less than 30% of fat and has the functions of promoting gastrointestinal functions, detoxifying for beauty, preventing and treating cardiovascular and cerebrovascular diseases, enhancing immunity and resisting oxidation, aging and tumor; through twice low-temperature homogenization, the cream mouthfeel is delicate, and layering is avoided; after the homogenization, low-temperature ultrasonic treatment is performed, the plasticity and smearing property are improved, and the working efficiency is increased; the extraction time of the corn starch is shortened by 1 / 5, the powder yield is increased by 16%, and the cost is obviously saved; the cream is made into powder which is subjected to ultrahigh-pressure low-temperature sterilization and can be stored for 180 days at normal temperature, thus the cost is reduced, and the cream powder is convenient to use; moreover, the preparation process of the yolk pie is accelerated, and the mouthfeel is similar to that of a real yolk.

Description

technical field [0001] The invention mainly relates to the technical field of cream processing, in particular to a special cream powder for egg yolk pies. Background technique [0002] Butter has a wide range of uses and is also one of people’s favorite foods. Traditional cream is an emulsion produced after full stirring, and it needs to be stored in a low-temperature freezer to prolong the shelf life. However, it is difficult to transport cream after freezing, and it is expensive. After storage, it needs to be thawed before use, and then whipped again, which will have a certain impact on the hardness, spreadability, foaming rate and taste of the cream, reducing the hardness, worsening the spreadability, reducing the foaming rate, and worsening the taste. [0003] Egg yolk pies are loved by consumers for their soft cake body and smooth filling. In recent years, the production of egg yolk pies has also been on the rise, and the demand for cream in egg yolk pies is also rising...

AI Technical Summary

Problems solved by technology

However, the equipment used by large enterprises to produce heart cream is relatively expensive and expensive, while it is difficult for small enterprises to achieve mass production, and the product shelf life is not long enough

Moreover, since the egg yolk pie filling cream uses many raw materials and the process is complicated, it is often time-consuming and laborious to make, and the operation is relatively difficult, which brings a lot of inconvenience to the production of egg yolk pie