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Pastry preblend powder and preparation method thereof

A technology for ready-mixed powder and cakes, applied in the field of cake processing, can solve the problems of insufficient nutritional value of cakes, affecting consumers' actual perception, and unfavorable market promotion of cakes, so as to achieve unique flavor, easy preservation, and no change in molding degree. sticky effect

Inactive Publication Date: 2018-11-16
AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the gradual improvement of people's living standards, people's requirements for cakes have also increased accordingly, especially cakes have become an indispensable part of people's lives. There are endless types of cakes on the market, and the tastes are also rich and varied. There is also a higher pursuit of the taste and appearance of the cake itself, but the nutritional value of the cakes currently on the market is generally not rich enough. After a period of time, the cake products are easy to deteriorate, the shelf life is relatively short, and the cake itself is easy to sticky and poorly formed. , it also affects the actual taste when eating, which is not conducive to the marketing of the pastry and affects the actual perception of consumers

Method used

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  • Pastry preblend powder and preparation method thereof
  • Pastry preblend powder and preparation method thereof
  • Pastry preblend powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1) Clean the fresh dragon fruit (purchased in the markets of Jiangsu, Jiangxi, Zhejiang, Hunan, etc. in China), peel off the skin to obtain 300g of fresh dragon fruit pulp, put it in the freezer for 12 hours, and keep the room temperature at 20-30°C Thaw, beat in a crusher to remove seeds, and stir with 100g of cornstarch and 10g of purple sweet potato powder;

[0034] 2) Add 40 g of skimmed milk powder and 20 g of egg white powder, fully mix and stir, and spray dry with a spray dryer to obtain dragon fruit powder;

[0035] 3) 20g of black rice flour, 500g of glutinous rice flour, and 60g of dragon fruit powder are mixed together and placed in a channel with a folded plate to flow repeatedly for 20-30 minutes. Air is passed into the channel as a carrier of flow, and 20g of white sugar is added to mix to obtain pastry premix powder. .

Embodiment 2

[0037] 1) After cleaning the fresh dragon fruit (purchased in markets in Jiangsu, Jiangxi, Zhejiang, Hunan, etc.), peel off the skin to obtain 600g of fresh dragon fruit pulp, place it in a freezer at -18°C for 14 hours, and store it at room temperature at 20°C. Thaw at -30°C for 3 hours, beat in a crusher to remove seeds, and stir with 300g of cornstarch and 5g of purple sweet potato powder;

[0038] 2) Add 50 g of skimmed milk powder and 15 g of egg white powder, mix and stir evenly, and spray dry with a spray dryer to obtain dragon fruit powder;

[0039] 3) 30g of black rice flour, 200g of glutinous rice flour, and 20g of dragon fruit powder are mixed together and then placed in a channel with folded plates to flow repeatedly for 20-30min. The distance between the folded plates is 30cm. The flow rate is controlled at 1ml / s, and 50g of white sugar is added and mixed to obtain pastry premix.

Embodiment 3

[0041] 1) After cleaning the fresh dragon fruit (purchased in markets in Jiangsu, Jiangxi, Zhejiang, and Hunan provinces, China), peel the skin to obtain 400g of fresh dragon fruit pulp, place it in a freezer for 14 hours at -10°C, and store it at room temperature at 20°C. Thaw at -30°C for 2 hours, beat in a crusher to remove seeds, and stir with 150g of cornstarch and 9g of purple sweet potato powder;

[0042] 2) Add 48g of skimmed milk powder and 16g of egg white powder to fully mix and stir evenly, and use a spray dryer to carry out spray drying to obtain dragon fruit powder;

[0043] 3) 22g of black rice flour, 300g of glutinous rice flour, and 55g of dragon fruit powder are mixed together and then placed in a channel with folded plates to flow repeatedly for 20-30min. The distance between the folded plates is 20cm. The flow rate was controlled at 2ml / s, and 45g of sucrose was added and mixed to obtain pastry premix.

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Abstract

The invention provides pastry preblend powder and a preparation method thereof. The pastry preblend powder is mainly prepared from the following raw materials in parts by mass of 20-30 parts of blackrice flour, 200-500 parts of glutinous rice flour, 20-50 parts of sugar and 20-60 parts of pitaya powder, wherein the pitaya powder is compounded from the following raw materials in parts by mass: 300-600 parts of pitaya flesh, 100-300 parts of corn starch, 40-50 parts of nonfat dry milk, 15-20 parts of egg white powder and 5-10 parts of purple sweet potato powder. Pastries subsequently made fromthe pastry preblend powder disclosed by the invention are fragrant and sweet in mouth feel, complete in appearance, high in shaping degree and free from pastiness, even after the shaped pastries are placed for a long time, the shaped pastries cannot cause the phenomenon that powder falls, and the pastry preblend powder is easy to store.

Description

technical field [0001] The invention relates to the field of cake processing, in particular to a cake premix and a preparation method thereof. Background technique [0002] Pastry is a food. It is mainly made of flour or rice flour, sugar, oil, eggs, dairy products, etc., with various auxiliary materials, fillings and seasonings. It is initially shaped, and then processed by steaming, roasting, frying, etc. . There are many kinds of cakes on the market, such as mille-feuille cakes, baked cakes, sweet-scented osmanthus cakes, water chestnut cakes and so on. [0003] With the gradual improvement of people's living standards, people's requirements for cakes have also increased accordingly, especially cakes have become an indispensable part of people's lives. There are endless types of cakes on the market, and the tastes are also rich and varied. There is also a higher pursuit of the taste and appearance of the cake itself, but the nutritional value of the cakes currently on ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D10/00A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D2/366A21D10/005
Inventor 李积华夏文彭芍丹周伟曹英
Owner AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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