Black pearl custard bun and making process thereof

A technology of quicksand bags and pearls, which is applied in the fields of food ingredients as emulsifiers, food science, and the functions of food ingredients, can solve the problems of not considering the quality of steamed buns in depth, and achieve rich taste levels, bright color, and maintain crispness and elasticity. Effect

Inactive Publication Date: 2021-02-09
广州半岛食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In contrast, due to the special historical reasons in our country, for a long time, people only wanted to solve the problem of food and clothing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0082] In the present embodiment, the specific operation steps of the manufacturing process of a kind of black pearl quicksand bag are provided:

[0083] S1: Put high-gluten flour and medium-gluten flour in a ratio of 1:9, among them, 500g high-gluten flour and 4500g medium-gluten flour, then add 36g beer yeast, 40g baking powder, 100g black sesame paste, 50g squid juice, and 1000g white sugar.

[0084] In this step, an emulsification improving agent accounting for 3‰ of the total weight of the leather is added, and the emulsifying agent is composed of the following weight percentages of raw materials: 5% modified phospholipids, 15% gluconolactone, 10% sucrose Butter, 11% calcium stearoyl lactylate or sodium stearoyl lactylate, 5% diacetyl tartrate monoglyceride, 1% water-soluble and water-insoluble dextran complex, 2% calcium sodium stearoyl lactylate, 1% trehalose, 2% ginkgo biloba extract, the rest is saponin extract, the sum is 100%.

[0085] After adding the hydrated noo...

Embodiment 2

[0092] In the present embodiment, the specific operation steps of the manufacturing process of a kind of black pearl quicksand bag are provided:

[0093] S1: Add oat flour and all-purpose flour in a ratio of 2 to 3, including 2000g of oat flour and 3000g of all-purpose flour, then add 36g of beer yeast, 40g of baking powder, 100g of black sesame paste, 50g of squid juice, and 1000g of sugar.

[0094] In this step, an emulsification improver accounting for 5‰ of the total weight of the leather is also added, and the weight percentage of the raw materials composed of the emulsifier is as follows: 12% modified phospholipids, 15% gluconolactone, 12% sucrose lipids , 11% calcium stearoyl lactylate or sodium stearoyl lactylate, 5% diacetyl tartrate monoglyceride, 3% water-soluble and water-insoluble dextran complex, 3% calcium sodium stearoyl lactylate, 5% % trehalose, 5% ginkgo biloba extract, and the balance saponin extract, the sum is 100%.

[0095] After adding the hydrated noo...

Embodiment 3

[0102]In the present embodiment, the specific operation steps of the manufacturing process of a kind of black pearl quicksand bag are provided:

[0103] S1: Add buckwheat flour and medium-gluten flour in a ratio of 2 to 2.5, including 2000g of buckwheat flour, 2500g of medium-gluten flour, and 500g of high-gluten flour, then add 36g of beer yeast, 40g of baking powder, 100g of black sesame paste, 50g of squid juice, White sugar 1000g.

[0104] In this step, an emulsification improving agent accounting for 4‰ of the total weight of the leather is also added, and the emulsifying agent is composed of the following weight percentages of raw materials: 7% modified phospholipids, 20% gluconolactone, 15% sucrose lipids , 12% calcium stearoyl lactylate or sodium stearoyl lactylate, 10% diacetyl tartrate monoglyceride, 1% water-soluble and water-insoluble dextran complex, 4% calcium sodium stearoyl lactylate, 2 % trehalose, 5% ginkgo biloba extract, and the balance saponin extract, th...

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PUM

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Abstract

The invention discloses a black pearl custard bun and a making process thereof. A wrapper of the black pearl custard bun comprises high gluten flour, medium gluten flour, beer yeast, baking powder, black sesame paste, cuttlefish juice and white sugar. A filler of the black pearl custard bun comprises salted egg yolk powder, corn starch, fish glue powder, coconut milk, condensed milk, powdered sugar, lard oil, butter, water and pearl powder balls. The making process comprises the following steps: preparing the wrapper, grinding salted egg yolks into the salted egg yolk powder, preparing custard-shaped mixed emulsion, performing treating through a colloid mill, wrapping the filler, performing dough recovery, performing cooling and performing packaging. The black pearl custard bun disclosed by the invention has the characteristics of being high in nutritional value, high in anti-freezing dough recovery degree, rich in fragrance and soft, tough and elastic in filler taste, the problem thatthe crispness and elasticity of frozen pearl balls are reduced is solved, and the wrapper of the bun can form more microporous structures and is crisp and soft, so that the fragrance of the black sesame paste in the wrapper can be excited to the greatest extent.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a black pearl quicksand bag and a manufacturing process thereof. Background technique [0002] There are many kinds of culinary pastries in my country, and steamed buns and steamed buns are the main varieties of pastries, which have the characteristics of wide consumption and large consumption. Hotels, restaurants, collective canteens all have steamed buns, steamed buns, noodles, Hanamaki and other steamed pasta supply, It occupies a large proportion in the diet structure of our country. [0003] Among them, buns are one of the traditional staple foods of the Chinese people and have always been favored by consumers. The steamed buns are soft in taste and white in color, and the biggest feature is that they are supplemented with fillings, which include poultry meat, various vegetables, bean paste, etc. Among them, the famous "Yangzhou buns" and Guangdong "barbe...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L25/10A23L17/50A23L15/00A23L17/00A23L29/30A23L19/00A23L29/10A23P20/25A23L33/10
CPCA23L7/104A23L25/10A23L17/50A23L15/00A23L17/70A23L29/30A23L19/09A23P20/25A23L29/10A23L33/10A23V2002/00A23V2200/30A23V2200/222A23V2250/636A23V2250/2122A23V2250/21
Inventor 利创溢马风云陈盘才
Owner 广州半岛食品有限公司
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