Animal and plant mixed cream for conditioning and application thereof
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A technology of animal, vegetable and vegetable oils, which is applied in applications, cream preparations, dairy products, etc. It can solve the problems of unstable quality of baked products, prolong the stirring time, and easy to add unevenness, so as to achieve non-greasy taste, improve stability, Product crunchy effect
Inactive Publication Date: 2016-10-12
ZENGCHENG LEGO FOODS CO LTD
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[0002] At present, most baked products on the market need to add butter or margarine to flavor and increase flavor, but it needs to be heated and dissolved by hand to prepare th
Method used
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Embodiment 1
[0015] An animal and plant mixed conditioning cream, comprising the following parts by weight of raw materials: 250 parts of vegetable oil, 50 parts of milk fat, 50 parts of milk powder, 120 parts of emulsifier, 0.1 part of guar gum, 0.1 part of phosphate buffered salt, edible 0.1 part of salt, 30 parts of sugar alcohol, 220 parts of maltose, 100 parts of sucrose, the balance is water, and added to 1000 parts.
[0016] The preparation method of the cream for conditioning is as follows: the vegetable oil and milk fat are melted at 68° C. to form an oil phase A; an emulsifier is added to the oil phase A and mixed uniformly to form an oil phase B; guar gum, phosphate buffered salt, edible salt Add to oil phase B and mix to form oil phase C; mix sugar alcohol, maltose, sucrose, milk powder and water at 65°C to form water phase; mix oil phase C and water phase to form oil-water mixed emulsion; mix oil and water The emulsion was pasteurized at 72°C at a stirring speed of 145rpm / min ...
Embodiment 2
[0018] Based on Example 1, the differences are: 30 parts of sugar alcohol, 100 parts of maltose, and 220 parts of sucrose.
Embodiment 3
[0020] Based on Example 1, the difference is: a kind of animal and plant mixed conditioning cream, consisting of the following raw materials by weight: 200 parts of vegetable oil, 100 parts of milk fat, 50 parts of milk powder, 120 parts of emulsifier, guar gum 0.1 part, 0.1 part of phosphate buffered salt, 0.1 part of edible salt, 200 parts of maltose, 200 parts of sucrose, and the balance of water, added to 1000 parts.
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Abstract
The invention discloses animal and plant mixed cream for conditioning and application thereof. The cream for conditioning is prepared from, by weight, 1-400 parts of vegetable oil, 0-200 parts of glucose, 0-200 parts of maltodextrin, 1-400 parts of milk fat, 1-200 parts of milk powder, 10-150 parts of an emulsifying agent, 0.1-4 parts of guar gum, 0.1-5 parts of phosphate buffer salt, 0.1-3 parts of salt, 0-2 parts of edible essence, 1-200 parts of saccharides and the balance water added until the total part is 100. The animal and plant mixed cream has the aroma of natural butter or margarine, can replace whipping cream or butter or margarine, is applied to a baking product formula or smeared to the surfaces of baking products to harmonize the flavor and increase the aroma and has the advantages of being strong in milk flavor, capable of resisting high-temperature baking and achieving the unique flavor of animal fat, convenient to use, capable of improving the tissue state of the products and good in stability.
Description
technical field [0001] The invention relates to the technical field of cream products, in particular to an animal-plant mixed conditioning cream and its application. Background technique [0002] At present, most baked products on the market need to add butter or margarine to taste and flavor, but they need to be manually heated to dissolve butter or margarine for modulation, which is time-consuming and labor-intensive, and easy to add unevenly, prolonging the stirring time, and prone to baking products. Quality instability problem. SUMMARY OF THE INVENTION [0003] The technical problem to be solved by the present invention is to provide a conditioning cream, which is composed of animal and vegetable cream, can replace whipped cream, butter or margarine, and is applied to the recipe of baked products or applied to the surface of baked products to flavor and enhance the flavor. It has the characteristics of rich milk flavor, high temperature baking resistance, unique anim...
Claims
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