Custard premixed powder containing oat bran and application method of custard premixed powder

A technology of oat bran and premixed powder, applied in the field of food additives, can solve the problems of lack of change and innovation, achieve good nutritional value and improve water absorption

Inactive Publication Date: 2017-12-19
GUANGZHOU BAOTAO FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It may be due to the recognition of customers, or it may be because the custard powder is too distinctive and difficult to replace. The custard powder currently available in the market has become mature and stable in terms of product quality and product taste. It is difficult to find newer custard powder products on the Internet, lack of change and innovation

Method used

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  • Custard premixed powder containing oat bran and application method of custard premixed powder
  • Custard premixed powder containing oat bran and application method of custard premixed powder
  • Custard premixed powder containing oat bran and application method of custard premixed powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The composition of the Casida pre-mixed powder in this embodiment is: corn starch 56%, icing sugar 35%, oat bran 3%, pregelatinized modified hydroxypropyl distarch phosphate 3.5%, whole milk powder 2%, β-carotene 0.2%, turmeric 0.1%, food flavor 0.2%.

[0029] The above-mentioned application method of custard premixed powder for making custard filling includes the following steps:

[0030] S1: Weigh 200g of Casida premix powder containing oat bran and 600g of water;

[0031] S2: The water is heated to about 50°C;

[0032] S3: Pour the water into the mixing tank, add the Kasta premix powder while stirring slowly, and mix for about 3 minutes until there are no visible particles;

[0033] S4: Let stand for 5 minutes to taste.

Embodiment 2

[0035] The composition of the pre-mixed custard powder in this embodiment is: corn starch 56%, powdered sugar 35%, oat bran 4%, pregelatinized modified hydroxypropyl distarch phosphate 2.5%, and whole milk powder 2%. β-carotene 0.2%, turmeric 0.1%, food flavor 0.2%.

[0036] The application method of the above-mentioned custard premixed powder in making custard filling is the same as the application method of Example 1.

Embodiment 3

[0038] The composition of the Casida premixed powder of this embodiment is: 55.5% of corn starch, 35% of powdered sugar, 5% of oat bran, 2% of hydroxypropyl distarch phosphate, 2% of whole milk powder, and 0.2% of β-carotene. , Turmeric 0.1%, food flavor 0.2%.

[0039] The application method of the above-mentioned custard premixed powder in making custard filling is the same as the application method of Example 1.

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Abstract

The invention provides custard premixed powder containing oat bran. The custard premixed powder is prepared from raw materials in percentage by mass as follows: 50%-70% of corn starch, 20%-45% of powdered sugar, 2%-10% of oat bran, 1%-5% of hydroxypropyl glutinous corn modified starch, 1%-5% of whole milk powder, 0.1%-0.5% of beta carotene, 0.1%-0.5% of rhizoma curcumae longae and 0.1%-0.5% of edible essence. Besides, the invention further provides an application method of the custard premixed powder. The custard premixed powder has the oat aroma and higher nutritional value due to addition of the oat bran while the inherent convenience and due characteristics of fragrance, softness, fineness and smoothness of the instant custard premixed powder are kept. For the depressing custard powder market, the instant custard powder provides nutrition while increasing flavors to food and is delicious and nutritional.

Description

Technical field [0001] The present invention belongs to the field of food additives. Specifically, the present invention relates to a custard premixed powder containing oat bran and an application method thereof. Background technique [0002] Custard powder (also known as egg powder, custard powder, custard powder) is a commonly used food additive in the food industry, usually in powder form, light yellow or orange yellow, with a milky aroma. Custard flour is often used in the production of bread, pastries, puddings and fillings. Because custard powder is easy to melt, its fragrant, soft, and smooth characteristics keep it in a relatively important position in food production. [0003] The custard powder is generally divided into ordinary custard powder and instant custard powder. The difference between the two is that ordinary custard powder needs to be boiled in water to form a smooth filling, instant custard powder The powder only needs to be directly stirred and dissolved wit...

Claims

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Application Information

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IPC IPC(8): A23L29/30A23L7/10A23L33/10A21D2/18A21D2/36A21D10/00
CPCA21D2/181A21D2/186A21D2/36A21D10/005A23L7/115A23L29/30A23L33/10A23V2002/00A23V2200/15A23V2200/30A23V2250/5118A23V2250/5106
Inventor 谢颖明谢琼瑶平思龙
Owner GUANGZHOU BAOTAO FOOD CO LTD
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