Crystal egg tart and preparation method thereof

A technology of egg tarts and crystals, applied in the field of crystal egg tarts and its preparation, can solve the problems of complicated process, unfavorable cardiovascular health, and easy obesity of the body, and achieve the effect of simple production method, increased desire to buy, and good anti-aging performance

Inactive Publication Date: 2017-08-29
广东奇乐趣食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But the egg tarts in the above-mentioned prior art all have the following problems: 1. It is not conducive to health: the egg tart skin has a high oil content, high fat, high calorie, and greasy mouthfeel, which causes people to be easily obese, which is not conducive to cardiovascular health; 2. appearance Monotonous: basically use butter and flour to make tart skin; 3. Complicated process: all need to be baked in an oven. Although the taste is crisp, it is easy to get angry, and the egg tart skin requires more complicated operation steps and takes a long time to make

Method used

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  • Crystal egg tart and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0035] Calculated in parts by mass, the egg tart skin includes: 150 parts of hydroxypropyl distarch phosphate, 50 parts of oxidized starch, 400 parts of clear water and 600 parts of 80% maltose syrup; the egg tart liquid includes: 500 parts of milk, 400 parts of white sugar, egg yolk 240 parts of egg liquid, 600 parts of whole egg liquid and 1000 parts of whipped cream.

[0036] The preparation of crystal egg tart comprises the following steps:

[0037] S1. Egg tart skin preparation:

[0038] S1.1. Stir 150 parts of hydroxypropyl distarch phosphate, 50 parts of oxidized starch and 200 parts of clear water according to the above parts by weight to obtain starch liquid;

[0039] S1.2. Mix the remaining 200 parts of clear water and 600 parts of 80% maltose syrup evenly, then heat to a slight boil to obtain a syrup solution, and add the syrup solution to the starch liquid prepared in step S1.1 while it is hot;

[0040] S1.3. Filter the mixed solution in step S1.2 twice with a si...

Embodiment 2

[0050] Calculated in parts by mass, the egg tart skin includes: 120 parts of hydroxypropyl distarch phosphate, 80 parts of oxidized starch, 400 parts of clear water and 650 parts of 80% maltose syrup as raw materials for preparation; the egg tart liquid includes: 450 parts of milk, 350 parts of white sugar 200 parts of egg yolk liquid, 650 parts of whole egg liquid and 1050 parts of light cream.

[0051] When preparing the crystal egg tart of Example 2, each component is weighed by the above-mentioned parts by weight, and the preparation method is the same as that of Example 1.

Embodiment 3

[0053] Calculated in parts by mass, the egg tart skin includes: 180 parts of hydroxypropyl distarch phosphate, 40 parts of oxidized starch, 450 parts of clear water and 550 parts of 80% maltose syrup; the egg tart liquid includes: 550 parts of milk, 420 parts of white sugar, egg yolk 220 parts of egg liquid, 580 parts of whole egg liquid and 950 parts of whipped cream.

[0054] When preparing the crystal egg tart of Example 3, each component is weighed by the above-mentioned parts by weight, and the preparation method is the same as that of Example 1.

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Abstract

The invention discloses a crystal egg tart which comprises an egg tart peel and an egg tart liquor. The egg tart peel comprises the following components in parts by weight: 140-180 parts of etherified starch, 40-80 parts of oxidized starch, 380-450 parts of clean water and 550-700 parts of syrup; the egg tart liquor comprises the following components in parts by weight: 450-550 parts of milk, 350-460 parts of white sugar, 200-260 parts of egg yolk liquor, 550-650 parts of egg cream and 950-1200 parts of light cream. The invention also provides a preparation method for the crystal egg tart. The crystal egg tart provided by the invention has transparent appearance, tastes elastic and cool, can reduce calories, has the egg fragrance of egg tart once entering into the mouth, is low in calories, will not increase internal heat, is especially suitable for people in summer, can meet the requirement of a consumer for health and nice taste, is simple in preparation, is prepared only in the manner of cooking without an oven, and can greatly increase the market value of egg tarts in summer.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a crystal egg tart and a preparation method thereof. Background technique [0002] Egg tart is a Western-style pie with egg paste as a filling. Traditional egg tarts are divided into butter egg tarts and meringue egg tarts. The tart skin of butter egg tarts is made of cookie skin, and the tart skin of meringue egg tarts is made of cream. Made of meringue, the taste is sweet and crispy, but at the same time it is also high in calories, so it will inevitably be a bit greasy and get angry if you eat too much, and it contains more saturated fatty acids, which is not good for cardiovascular health. In addition, traditional egg tarts need to be made in an oven. It is inconvenient to make for consumers without an oven. [0003] Patent CN104855466 A discloses a chocolate egg tart and its production method. Its special process is to combine chocolate with traditional egg tart and then proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00
CPCA23L15/20
Inventor 陈颖娴梁家兴
Owner 广东奇乐趣食品科技有限公司
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