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Production process of fermented flowing-core pastries and production line of pastry production

A production process and fermentation process technology, applied in the direction of enzyme production/bioreactor, bioreactor/fermenter combination, specific-purpose bioreactor/fermenter, etc., can solve the problems of unimproved, human injury, etc. Achieve good moisture absorption and moisturizing performance, reduce water loss, improve taste and flavor

Pending Publication Date: 2022-07-29
JINCAIDI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This technology uses sweeteners as sugar substitutes. Although it achieves low sugar and low oil, the overall nutrition that is easily absorbed and utilized by the human body has not been improved, and the use of sweeteners will cause a certain degree of damage to the human body. Therefore, the development of A nutritious pastry with a liquid filling and easily absorbed by the human body has very important practical significance for consumers

Method used

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  • Production process of fermented flowing-core pastries and production line of pastry production
  • Production process of fermented flowing-core pastries and production line of pastry production
  • Production process of fermented flowing-core pastries and production line of pastry production

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] like figure 1 As shown in the figure, a production process of a fermented liquid pastry, the production steps are as follows:

[0051] A. Production of fermented heart filling

[0052] A1. The fermented liquid is sprayed into the soybean meal by self-made fermentation equipment and fully mixed, and the soybean meal is fermented at a constant temperature for 72 hours in the fermentation box, dried, cooled and pulverized to obtain the soybean meal rich in functional polypeptides;

[0053] A2. The ratio of soy flour, butter, sugar and salted egg yolk prepared from milk and A1 is 80:15:30:25:70. Use a heat-conducting container to pass through a 55° water bath and stir until it becomes viscous, then put it into the corresponding mold , and freeze for 2.5h to obtain liquid filling;

[0054] B. Flavor Puree Production

[0055] B1. is configured according to the ratio of H material and S material to 1.0:2.0, and filters to obtain raw pulp, and H material is one or more of wa...

Embodiment 2

[0062] like figure 1 As shown in the figure, a production process of a fermented liquid pastry, the production steps are as follows:

[0063] A. Production of fermented heart filling

[0064] A1. The fermented liquid is sprayed into the soybean meal by self-made fermentation equipment and fully mixed, and the soybean meal is fermented at a constant temperature for 72 hours in the fermentation box, dried, cooled and pulverized to obtain the soybean meal rich in functional polypeptides;

[0065] A2. The ratio of soy flour, butter, sugar and salted egg yolk prepared from milk and A1 is 78:12:26 ~ 32:22:67. Use a heat-conducting container to pass through a 60° water bath and stir until it becomes viscous. Put the corresponding , and freeze it for 2.5h to obtain a liquid filling;

[0066] B. Flavor Puree Production

[0067] B1. Configure according to the ratio of H material and S material to be 0.8:1.8, and filter to obtain raw pulp, and H material is one or more of water chestn...

Embodiment 3

[0074] like figure 1 As shown in the figure, a production process of a fermented liquid pastry, the production steps are as follows:

[0075] A. Production of fermented heart filling

[0076] A1. The fermented liquid is sprayed into the soybean meal by self-made fermentation equipment and fully mixed, and the soybean meal is fermented at a constant temperature for 72 hours in the fermentation box, dried, cooled and pulverized to obtain the soybean meal rich in functional polypeptides;

[0077] A2. The ratio of soy flour, butter, sugar and salted egg yolk prepared from milk and A1 is 85:18:32:29:74. Use a heat-conducting container to pass through a 65° water bath and stir until it becomes viscous, then put it into the corresponding mold , and freeze for 3h to obtain liquid filling;

[0078] B. Flavor Puree Production

[0079] B1. Configure according to the ratio of H material and S material to be 1.2:2.4, and filter to obtain raw pulp, and H material is one or more of water ...

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Abstract

The invention discloses a preparation process of a fermentation type flowing core pastry and a pastry preparation production line, the pastry prepared from fermentation type flowing core stuffing is creatively provided for the first time, and the flowing core stuffing adopts bean flour which is easily absorbed by a human body and is rich in functional polypeptide, so that the pastry is good in moisture absorption and moisture retention performance, better in fragrance and better in viscoelasticity; the pastry is soft in texture and easy to digest and absorb, and the taste and flavor of the pastry are both improved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production process of a fermented liquid cake and a production line for the production of the cake. Background technique [0002] Cakes are made of flour or starch, sugar, oil, eggs, dairy products, fruit materials and various seeds and kernels, etc., which are processed through modulation, molding, cooking, decoration, etc., with or without food additives, to make them have a certain color and fragrance. food. Although there are many pastries with flowing heart fillings, they are less considered from a nutritional point of view. [0003] Now retrieved to the publication number CN106720068A, a nutritious pastry with fluid filling and a preparation method thereof are disclosed, comprising 200-300 parts of flour, 20-30 parts of ghee, 100-130 parts of water, 250-300 parts of eggs, non-calorie sweet 20-30 servings of flavoring agent, 120-160 servings of starch, 5-15 ser...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21B1/26A21B3/04C12M1/40C12M1/02C12M1/00
CPCA21D13/31A21D13/38A21B1/26A21B3/04C12M21/18C12M27/02C12M29/06
Inventor 麻志刚方猛韩玉保何德金
Owner JINCAIDI FOOD CO LTD
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