Production process of low temperature resistant frozen pastry

A production process and low temperature-resistant technology, applied in the field of pastry processing, can solve problems such as large taste, unfavorable storage, harm, etc., and achieve the effects of reducing water content, simple production process, and increasing taste

Inactive Publication Date: 2016-08-24
周茂伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the current cakes are not conducive to storage due to the limited shelf life of raw materials, so that most people cannot taste the delicious cakes. If the shelf life is increased, preservatives will be added, but this operation will cause great harm to the human body.
Although the low temperature can prolong the shelf life of the pastry, it does not deteriorate, but when it is actually eaten, the taste of the frozen pastry is too different from that before freezing, so it is not easy to be applied and promoted in real life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The present embodiment provides a kind of production technique of low-temperature resistant frozen cake, comprises the steps:

[0017] 1) Soak the glutinous rice in water for 1-2 days, filter out the water, and take it out for later use;

[0018] 2) Put the glutinous rice treated in step 1) in a container, add water to keep the temperature at 85-89°C, and stir thoroughly for 20-30 minutes, then move it into a water mill, and grind the slurry to a slurry to obtain a slurry;

[0019] 3) Stirring xylitol, white cotton sugar and the slurry treated in step 2) according to parts by weight in a mass ratio of 1:1, mixing, heating and cooking, then adding the main ingredients of pastry, salad oil, and freeze-dried powder in sequence, and Stir well until the material is sticky, take it out of the pan and cool to room temperature, and control the water content to 2-3%.

Embodiment 2

[0021] The present embodiment provides a kind of production technique of low-temperature resistant freezing pastry, comprises the following steps:

[0022] 1) Soak the glutinous rice in water for 1-2 days, filter out the water, and take it out for later use;

[0023] 2) Put the glutinous rice treated in step 1) in a container, add water to keep the temperature at 85-89°C, and stir thoroughly for 20-30 minutes, then move it into a water mill, and grind the slurry to a slurry to obtain a slurry;

[0024] 3) Stirring xylitol, white cotton sugar and the slurry treated in step 2) according to parts by weight in a mass ratio of 1:1, mixing, heating and cooking, then adding the main ingredients of pastry, salad oil, and freeze-dried powder in sequence, and Stir well until the material is sticky, take it out of the pan and cool to room temperature, and control the water content to 2-3%.

[0025] The water temperature used in step 1) is 25-28 ℃.

[0026] The mass ratio of water and g...

Embodiment 3

[0029] The present embodiment provides a kind of production technique of low-temperature resistant freezing pastry, comprises the following steps:

[0030] 1) Soak the glutinous rice in water for 1-2 days, filter out the water, and take it out for later use;

[0031] 2) Put the glutinous rice treated in step 1) in a container, add water to keep the temperature at 85-89°C, and stir thoroughly for 20-30 minutes, then move it into a water mill, and grind the slurry to a slurry to obtain a slurry;

[0032] 3) Stirring xylitol, white cotton sugar and the slurry treated in step 2) according to parts by weight in a mass ratio of 1:1, mixing, heating and cooking, then adding the main ingredients of pastry, salad oil, and freeze-dried powder in sequence, and Stir well until the material is sticky, take it out of the pan and cool to room temperature, and control the water content to 2-3%.

[0033] The water temperature used in step 1) is 25-28 ℃.

[0034] The mass ratio of water and g...

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PUM

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Abstract

The invention provides a production process of a low temperature resistant frozen pastry. The production process comprises the following steps that 1, sticky rice is soaked with water for 1 day to 2 days, moisture is filtered out, and the soaked sticky rice is taken out for use; 2, the sticky rice treated in the first step is placed in a container, water is added, the constant temperature ranging from 85 DEG C to 89 DEG C is maintained, stirring is conducted sufficiently for 20 min to 30 min, the treated sticky rice is moved to a water mill, slurry is ground to be paste, and slurry is obtained; 3, xylitol and white soft sugar of which the mass ratio is 1:1 and the slurry treated in the second step by weight are stirred, mixed, heated and cooked, pastry main materials, salad oil and freeze-dried powder are added in sequence and fully stirred till the materials are slimy, and the materials are taken out of a pot and cooled to room temperature, wherein the water content is controlled to range from 2% to 3%. According to the production process of the low temperature resistant frozen pastry, the freeze-dried powder added to the raw materials has an anti-freezing effect, the anti-freezing effect is further achieved by reducing the water content of formed pastry, the mouthfeel is not affected, and the whole production process is simple and can be further applied and popularized.

Description

technical field [0001] The invention relates to the field of pastry processing methods, in particular to a production process of low-temperature-resistant frozen pastry. Background technique [0002] As a kind of food material imported from the West, pastry is mainly made of flour or rice flour, sugar, oil, eggs, dairy products, etc., with various auxiliary materials, fillings and seasonings. , Fried, fried and other ways of processing. There are various kinds of pastries, and there are more than 3,000 kinds of them. People living in today's society are also more and more fond of cakes. [0003] However, present cakes are not conducive to storage due to the limited shelf life of the raw materials made, so that most people cannot taste the deliciousness of cakes. If the shelf life is increased, preservatives will be added, but this operation will cause great harm to the human body. Although the low temperature can prolong the shelf life of the pastry, it just does not dete...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/00A23L11/00A23L19/00A23L5/10
CPCA23V2002/00A23V2200/14A23V2250/6422A23V2250/60A23V2300/24
Inventor 周茂伟
Owner 周茂伟
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