Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Souffle muffin premixed flour and application thereof

A technology for premixed powder and muffins, which is applied in application, dough/premix, baking, etc. It can solve the problems of insufficient softness of the finished product, unsightly shape, and easy defoaming, so as to achieve uniform distribution of air bubbles and improve whipping efficiency, reducing the effect of defoaming

Active Publication Date: 2018-11-20
广东奇乐趣食品科技有限公司
View PDF11 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The disadvantages of the existing soufflé muffin preparation technology are: making by separating the eggs, in the process of mixing egg white and egg yolk batter, defoaming is prone to occur, making the finished product not soft enough; The batter is thin, the thickness is insufficient, and the shape is not beautiful; during the frying process, it is easy to appear in the middle, causing the finished product to collapse and the muffin to shrink

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Souffle muffin premixed flour and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A soufflé pancake premix, comprising the following components by weight: 16.5 parts of low-gluten wheat flour, 14 parts of cornstarch, 10 parts of egg protein powder, 10 parts of polyglycerol fatty acid ester, 4.2 parts of double-effect baking powder, 0.4 parts of potassium hydrogen tartrate, 1.6 parts of mono- and diglycerin fatty acid esters, 1.2 parts of polyoxyethylene (20) sorbitan monooleate, 0.5 parts of edible salt, 0.08 parts of xanthan gum, 35.32 parts of white sugar, 6 parts of glucose parts, 0.2 parts of food essence.

[0033] The preparation method of souffle muffin premix powder described in the present embodiment is:

[0034] (1) Sieving the raw materials after crushing, wherein the low-gluten wheat flour is passed through an 80-mesh sieve, and the rest of the raw materials are passed through a 20-mesh sieve;

[0035] (2) Weigh the sieved raw materials in parts by weight, put them into an HLSG220B wet granulator and mix evenly, and discharge to obtain so...

Embodiment 2

[0042]A soufflé pancake premix, comprising the following components by weight: 10 parts of low-gluten wheat flour, 20 parts of cornstarch, 5 parts of egg protein powder, 8 parts of polyglycerol fatty acid ester, 4 parts of double-effect baking powder, 0.3 parts of potassium hydrogen tartrate, 1 part of mono- and diglycerin fatty acid esters, 1 part of polyoxyethylene (20) sorbitan monooleate, 0.3 parts of edible salt, 0.05 parts of xanthan gum, 30 parts of white sugar, 3 parts of glucose 0.1 part of food flavoring.

[0043] The preparation method of souffle muffin premix powder described in this embodiment is the same as that in embodiment 1.

[0044] The soufflé muffin described in this embodiment is prepared from the following components by weight: 100 parts of the above-mentioned soufflé muffin premix, 100 parts of eggs, 35 parts of milk, and 15 parts of salad oil.

[0045] The preparation method of the souffle muffin described in this embodiment is the same as that in emb...

Embodiment 3

[0047] A soufflé pancake premix, comprising the following components in parts by weight: 20 parts of low-gluten wheat flour, 10 parts of cornstarch, 15 parts of egg protein powder, 12 parts of polyglycerol fatty acid ester, 6 parts of double-effect baking powder, 0.5 parts of potassium hydrogen tartrate, 3 parts of mono- and diglycerin fatty acid esters, 2 parts of polyoxyethylene (20) sorbitan monooleate, 0.6 parts of edible salt, 0.1 parts of xanthan gum, 40 parts of white sugar, 8 parts of glucose 0.3 parts, 0.3 parts of food essence.

[0048] The preparation method of souffle muffin premix powder described in this embodiment is the same as that in embodiment 1.

[0049] The soufflé muffin described in this embodiment is prepared from the following components by weight: 100 parts of the above-mentioned soufflé muffin premix, 100 parts of eggs, 35 parts of milk, and 15 parts of salad oil.

[0050] The preparation method of the souffle muffin described in this embodiment is ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to souffle muffin premixed flour and application thereof, and belongs to the field of baking food raw materials. The souffle muffin premixed flour is prepared from, by weight, 10-20 parts of low gluten wheat flour, 10-20 parts of corn starch, 5-15 parts of egg protein powder, 8-12 parts of polyglycerin fatty acid ester, 4-6 parts of double-effect baking powder, 0.3-0.5 part of acidity regulator, 1-3 parts of mono-diglycerin fatty acid ester, 1-2 parts of polyoxyethylene (20) sorbitan monooleate, 0.3-0.6 part of edible salt, 0.05-0.1 part of thickening stabilizer, 30-40 parts of white sugar and 3-8 parts of natural edible sweet sugar. souffle muffins prepared by using the souffle muffin premixed flour have the advantages that the batter mixing effect is good, the muffins are thick in appearance, low in hardness, softer in mouthfeel and plump and upright without half-baked taste or collapse.

Description

technical field [0001] The invention relates to a soufflé muffin premix powder and an application thereof, belonging to the field of baked food raw materials. Background technique [0002] Muffins are a type of cake, usually using baking powder or baking soda as a leavening agent, stirred by low-gluten flour, eggs, sugar, butter, salt, etc., and fried pastries. Soufflé muffins are based on the recipe and operation of chiffon cakes. Separate the egg whites from the egg yolks, add sugar to the egg whites, add lemon juice to beat until dry foaming, and mix the egg yolks with low-gluten flour, milk, butter, edible salt, Baking powder and other raw materials, then stir the two evenly, and fry the pastry. Soufflé muffin premix is ​​a product developed for the convenience of making. Add eggs, milk and fat, pre-mix evenly to form a batter, and then put it into a pan and fry into pieces of hot soufflé muffins. [0003] The defect of the existing soufflé pancake preparation technolo...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21D10/00A21D13/60A21D2/26A21D2/18A21D2/16A21D2/14
CPCA21D2/145A21D2/16A21D2/165A21D2/186A21D2/262A21D10/005A21D13/60
Inventor 温杰星杨菁林嘉亮
Owner 广东奇乐趣食品科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com