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Custard cream and production method thereof

A cream and cream technology, applied in chemical instruments and methods, edible oil/fat, edible oil/fat equal direction, can solve the problems of reduced binding force, hard taste, poor water retention, etc., to achieve small stirring resistance, The effect of fast sending speed and high utilization rate

Active Publication Date: 2017-08-18
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the starch is aged, the binding force with other components such as egg yolk powder is reduced, and the water retention becomes poor, which leads to water separation in custard cream and hard taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0046] Specific embodiment 1: a kind of custard cream is made of the following components by mass percentage: palm oil 7%, anhydrous butter 5%, non-hydrogenated vegetable oil 9%, syrup 14%, cream 14%, egg yolk Powder 0.5%, whole milk powder 2%, sweet whey powder 1%, white sugar 2%, glucose 3%, hydroxypropyl distarch phosphate 0.5%, hydroxypropyl methylcellulose 0.5%, carrageenan 0.05% , locust bean gum 0.05%, xanthan gum 1%, microcrystalline cellulose 0.1%, sorbitan monostearate 0.1%, sodium stearoyl lactylate 0.1%, glycerin fatty acid ester 0.2%, sucrose fatty acid ester 0.08%, polyglycerol ester 0.02%, sodium caseinate 1%, water 30%, lotus leaf powder 8.8%.

[0047] The custard cream made by this method has the advantages of solid structure, good freeze-thaw stability, and more texture after baking.

specific Embodiment 2

[0048] Specific embodiment 2: a kind of custard cream is made of the following components by mass percentage: palm oil 4%, anhydrous butter 2%, non-hydrogenated vegetable oil 3%, syrup 10%, cream 10%, egg yolk Powder 0.5%, whole milk powder 2.5%, sweet whey powder 3%, white sugar 3%, glucose 6%, hydroxypropyl distarch phosphate 1%, hydroxypropyl methylcellulose 1%, carrageenan 0.1% , locust bean gum 0.05%, xanthan gum 1%, microcrystalline cellulose 0.05%, sorbitan monostearate 0.1%, sodium stearoyl lactylate 0.4%, glycerin fatty acid ester 1%, sucrose fatty acid ester 0.08%, polyglycerol ester 0.02%, sodium caseinate 1%, water 40%, lotus leaf powder 10.2%.

[0049] The custard cream made by this method has the advantages of a more delicate and smooth taste and a more mellow flavor.

[0050] A method for preparing custard cream, step 1: preparing raw materials according to mass percentage:

[0051] Oil: palm oil 4%-8%, anhydrous butter 1%-6%, non-hydrogenated vegetable oil 2%...

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PUM

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Abstract

The invention discloses custard cream and production method thereof and relates to cream and production methods thereof. The custard cream comprises, by mass percentage, 4-8% of palm oil, 1-6% of anhydrous butter, 2-10% of non-hydrogenated vegetable oil, 5-20% of syrup, 5-20% of single cream, 0.1-1% of yolk powder, 0.5-5% of whole milk powder, 0.5-5% of sweet whey powder, 1-5% of white granulated sugar, 2-8% of glucose, 0.2-2% of hydroxypropyl distarch phosphate, 0.1-1% of hydroxypropyl methyl cellulose, 0.01-0.1% of carrageenan, 0.01-0.1% of locust bean gum, 0.2-2% of xanthan gum, 0.05-0.5% of microcrystalline cellulose, 0.02-0.2% of sorbitan monostearate and the like.

Description

technical field [0001] The invention relates to food, in particular to cream and a preparation method thereof. Background technique [0002] Custard cream originated in the United Kingdom. After continuous extension and development, it plays an important role in western desserts. It is widely used. In addition to decorating the surface of bread, it can also be sandwiched in bread and filled into puffs as a filling. and many more. It is mainly made of palm oil, anhydrous butter, non-hydrogenated vegetable oil, syrup, cream, egg yolk powder, whole milk powder, sweet whey powder, white sugar, glucose, etc. It can be eaten cold or hot. Loved by people. However, during circulation and long-term storage, custard cream tends to absorb water and become thinner, or age and harden. This is because low-gluten wheat flour or cornstarch is often added to custard cream, and low-gluten wheat flour or cornstarch contains amylose. High, after cooling, in a limited area, the starch molecul...

Claims

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Application Information

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IPC IPC(8): A23D7/005A23D7/01A23P30/40B01F13/02B01F33/40
CPCA23D7/005A23D7/0053A23D7/01A23D7/011B01F33/4021B01F2101/07
Inventor 黄海瑚曹建
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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