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Preparation method of modifier for biscuit fillings

A production method and improver technology, which is applied in the production field of biscuit filling improver, can solve the problem of no film-forming property, high temperature expansion stability, no fragrance of biscuit filling improver, and reduced stabilization effect of biscuit filling And other problems, to achieve the effect of improving stability, improving taste and increasing appetite

Inactive Publication Date: 2018-11-02
湖州美果汇食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the existing biscuit filling improvers still have some deficiencies, for example; cracking phenomenon, it is easy to cause the sugar in the biscuit filling to crystallize, which reduces the stabilizing effect of the biscuit filling. Moreover, the existing biscuit filling improver has no fragrance, which weakens the appetite of consumers and reduces the quality of the biscuit filling. The taste of the filling

Method used

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  • Preparation method of modifier for biscuit fillings

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The preparation method of the biscuit filling improver comprises the following raw materials and their weight fractions: 55 parts by mass of glucose syrup; 23 parts by mass of sodium pyrophosphate; 18 parts by mass of sodium carbonate; 5 parts by mass of citric acid; Pentosan is 8 parts by mass; raffinose is 10 parts by mass; deionized water is 100-200 parts by mass; ethyl maltol is 4 parts by mass and carboxymethyl cellulose is 2 parts by mass.

[0034] The production method steps are as follows:

[0035] a. first the selected raw materials are weighed according to parts by weight;

[0036] b. After step a is completed, put the weighed raw materials (except modified starch) into the mixer, and then add a certain amount of deionized water;

[0037] c. After step b is completed, heat the raw materials in the mixer to 60-75°C, and then let the mixer mix the raw materials. The mixing time is 2-3 minutes, and the rotation speed of the mixer is 1500r / min. Then, when the te...

Embodiment 2

[0040] The preparation method of the biscuit filling improver comprises the following raw materials and their weight fractions: 55 parts by mass of glucose syrup; 16 parts by mass of modified starch; 23 parts by mass of sodium pyrophosphate; 18 parts by mass of sodium carbonate; 5 parts by mass of acid; 4 parts by mass of vanillin; 8 parts by mass of pentosan; 10 parts by mass of raffinose; 4 parts by mass of ethyl maltol; 100-200 parts by mass of deionized water; Carboxymethylcellulose is 2 parts by mass and natural caramel coloring is 3 parts by mass.

[0041] The production method steps are as follows:

[0042]a. first the selected raw materials are weighed according to parts by weight;

[0043] b. After step a is completed, put the weighed raw materials (except modified starch) into the mixer, and then add a certain amount of deionized water;

[0044] c. After step b is completed, heat the raw materials in the mixer to 60-75°C, and then let the mixer mix the raw material...

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Abstract

The invention discloses a preparation method of a modifier for biscuit fillings. The preparation method comprises following raw material such as 50-70 parts by weight of glucose syrup, 15-25 parts byweight of modified starch, 20-30 parts by weight of sodium pyrophosphate, 15-25 parts by weight of sodium carbonate, 3-8 parts by weight of citric acid, 3-5 parts by weight of vanillin, 5-10 parts byweight of pentosan, 7-13 parts by weight of raffinose, 4-6 parts by weight of ethyl maltol, 100-200 parts by weight of deionized water, 2-3 parts by weight of carboxymethylcellulose, and 2-4 parts byweight of natural caramel pigments. The good film-forming property, high temperature expansion performance and stability are achieved. The biscuit fillings are prevented from cracking. Sugar crystallization in the biscuit fillings is avoided. The stabilizing effect of the biscuit fillings is enhanced. The addition of vanillin can effectively enhance the flavor of the biscuit fillings and improve the appetite of a consumer. The biscuit fillings taste better.

Description

technical field [0001] The invention relates to the technical field of improvers, in particular to a preparation method of a biscuit filling improver. Background technique [0002] With the improvement of people's living standards and the increase of food varieties, yeast has been widely used in the food industry. As one of the important yeast derivatives, yeast extract is widely used in food additives by virtue of its own advantages, which can significantly increase the umami taste and flavor of food. Today, China has gradually become the center of the world's manufacturing industry, and the yeast industry has also become one of the core pillar industries in the field of food fermentation engineering. [0003] At present, the existing biscuit filling improvers still have some deficiencies, for example; cracking phenomenon, it is easy to cause the sugar in the biscuit filling to crystallize, which reduces the stabilizing effect of the biscuit filling. Moreover, the existin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/38
CPCA21D13/38
Inventor 潘佳威
Owner 湖州美果汇食品有限公司