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A kind of soufflé pancake premix and its application

A technology of premixed powder and muffins, which is applied in application, dough/premix, fried food, etc. It can solve the problems that the finished product is not soft enough, the shape is not beautiful, and it is prone to defoaming, so as to reduce defoaming and improve The effect of sending efficiency and improving emulsification

Active Publication Date: 2021-06-25
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

[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

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  • A kind of soufflé pancake premix and its application

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 ...

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Abstract

The invention relates to a soufflé muffin premix powder and an application thereof, belonging to the field of baked food raw materials. The soufflé pancake premix of the present invention comprises the following components in parts by weight: 10-20 parts of low-gluten wheat flour, 10-20 parts of cornstarch, 5-15 parts of egg protein powder, and 8-12 parts of polyglycerol fatty acid ester , 4-6 parts of double-effect baking powder, 0.3-0.5 parts of acidity regulator, 1-3 parts of mono- and diglyceride fatty acid esters, 1-2 parts of polyoxyethylene (20) sorbitan monooleate, edible salt 0.3-0.6 parts, 0.05-0.1 parts of thickening and stabilizing agent, 30-40 parts of white granulated sugar, 3-8 parts of natural edible sweet sugar. The soufflé muffin prepared by using the soufflé muffin premix powder of the present invention has better batter whipping effect, thicker muffin appearance, lower hardness and softer taste, and the muffin stands upright without being caught or collapsed.

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 pastry. 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 technology...

Claims

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Application Information

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Patent Type & Authority Patents(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
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