Moistureproof sugar powder for baking

A baking and powdered sugar technology, which is applied in the field of moisture-proof powdered sugar for baking, can solve the problems of low starch taste and affect the taste and flavor of powdered sugar, and achieve the effect of excellent taste, stable properties and simple preparation method

Inactive Publication Date: 2017-01-04
许浩文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste of starch is weak, and its addition will greatly affect the taste and flavor of powdered sugar

Method used

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  • Moistureproof sugar powder for baking

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A moisture-proof powdered sugar for baking, comprising the following raw materials in parts by weight: white sugar powder 63, additive powder 37;

[0036] The additive powder includes the following raw materials in parts by weight: glucose syrup 58, palm oil 27, anhydrous butter 9, lactose 5.95, calcium silicate 0.05.

[0037] The preparation method of the above-mentioned moisture-proof powdered sugar for baking comprises the following steps:

[0038] (1) Ingredients

[0039] Fully blend palm oil and anhydrous butter in No. 1 tank at 65°C to obtain mixture A;

[0040] Dry mix lactose and calcium silicate evenly at normal temperature and then preliminarily mix with one-third of the glucose syrup in a small mixing tank, then mix the resulting mixture with the remaining glucose syrup in No. 2 tank, and Stir evenly under the condition of 65°C to obtain mixture B;

[0041] Pour mixture A and mixture B into the mixing tank at the same time, raise the temperature to 78°C, a...

Embodiment 2

[0053] A moisture-proof powdered sugar for baking, comprising the following raw materials in parts by weight: white sugar powder 60, additive powder 34;

[0054] The additive powder includes the following raw materials in parts by weight: glucose syrup 55, palm oil 25, anhydrous butter 7, lactose 5.85, calcium silicate 0.03.

[0055] The preparation method of the above-mentioned moisture-proof powdered sugar for baking comprises the following steps:

[0056] (1) Ingredients

[0057] Fully blend palm oil and anhydrous butter in No. 1 tank at 60°C to obtain mixture A;

[0058] Dry mix lactose and calcium silicate evenly at normal temperature and then preliminarily mix with one-third of the glucose syrup in a small mixing tank, then mix the resulting mixture with the remaining glucose syrup in No. 2 tank, and Stir evenly at 60°C to obtain mixture B;

[0059] Pour mixture A and mixture B into the mixing tank at the same time, raise the temperature to 73°C, and keep it at a spee...

Embodiment 3

[0071] A moisture-proof powdered sugar for baking, comprising the following raw materials in parts by weight: white sugar powder 66, additive powder 40;

[0072] The additive powder includes the following raw materials in parts by weight: glucose syrup 61, palm oil 29, anhydrous butter 11, lactose 6.05, calcium silicate 0.07.

[0073] The preparation method of the above-mentioned moisture-proof powdered sugar for baking comprises the following steps:

[0074] (1) Ingredients

[0075] Fully blend palm oil and anhydrous butter in No. 1 tank at 70°C to obtain mixture A;

[0076] Dry mix lactose and calcium silicate evenly at normal temperature and then preliminarily mix with one-third of the glucose syrup in a small mixing tank, then mix the resulting mixture with the remaining glucose syrup in No. 2 tank, and Stir evenly at 70°C to obtain mixture B;

[0077] Pour mixture A and mixture B into the mixing tank at the same time, raise the temperature to 83°C, and keep it at a spe...

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PUM

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Abstract

The invention discloses a moistureproof sugar powder for baking. The moistureproof sugar powder for baking comprises the following raw materials in parts by weight: 60-66 parts of white granulated sugar powder and 34-40 parts of addition material powder. The addition material powder comprises the following raw materials in parts by weight: 55-61 parts of glucose syrup, 25-29 parts of palm oil, 7-11 parts of anhydrous butter, 5.85-6.05 parts of lactose and 0.03-0.07 part of calcium silicate. The addition material powder is mixed with the white granulated sugar powder instead of starch; the glucose syrup in the addition material powder can bring in flavors of glucose, maltose and various other types of sugar, and can perform similar functions to the starch after being dried; the lactose can bring in the lactose flavor; the palm oil and anhydrous butter perform the embedding function to prevent the sugar powder from absorbing water; the calcium silicate has the anti-caking action to prevent the sugar powder from caking; and therefore, the moistureproof sugar powder for baking obtained by mixing the addition material powder and white granulated sugar powder has excellent moistureproof and anti-caking effects, smooth mouthfeel, multiple sugar flavors and excellent taste.

Description

technical field [0001] The invention relates to the field of baked food, in particular to a moisture-proof powdered sugar for baking. Background technique [0002] Powdered sugar is a kind of food that is very popular among the common people. It can be used as a condiment or to make various delicious folk snacks. Among them, the powdered sugar used in the baking field needs to be moisture-proof, because once it gets wet, the powdered sugar will agglomerate and the dispersibility will decrease, which is not conducive to mixing with other baking ingredients. [0003] At present, in the prior art, 3-5% starch (generally cornstarch) is added to powdered sugar to solve the problems of moisture resistance and entanglement of sugar grains. However, the taste of starch is weak, and its addition will greatly affect the taste and flavor of powdered sugar. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a moisture-proof p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L29/00A23P10/43
CPCA23V2002/00A23V2200/208A23V2250/61A23V2250/616A23V2250/18A23V2250/612A23V2250/1578A23V2250/1628
Inventor 许浩文
Owner 许浩文
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