Navel orange flavored ice skin and making method thereof

Abstract

The invention belongs to the technical field of pastry making, and particularly discloses navel orange flavored ice skin and a making method thereof. The navel orange flavored ice skin is made from the following raw materials in parts by mass: 2-5 parts of ice skin premixed powder, 2-5 parts of cream cheese, 5-8 parts of berry sugar, 0-4 parts of white spirit, 2-6 parts of trehalose corn starch and 0-2 parts of whole pure milk. Concentrated orange juice, orange peel jam and orange fruit granule jam are added to the making raw materials to make navel orange fillings, navel oranges are rich in nutrition, contain various nutrient components necessary for human bodies, contain a large quantity of vitamin C and carotene, contribute to restraining formation of carcinogens, can also soften and protect blood vessels, also contain a large quantity of vitamin C and beta-carotene, contribute to restraining formation of carcinogens, can also soften and protect blood vessels, promote blood circulation, prevent gallbladder diseases, contain rich vitamins, can prevent occurrence of scurvy, and increase nutrient components of the ice skin, and certain food therapy effects are provided.

Description

Technical field

[0001] The present invention belongs to the field of paste, and specifically, a navel orange flavor and its production method thereof.Background technique

[0002] The ice skin is the outer skin of the Han nationality, which belongs to the Mid-Autumn Festival food. The traditional moon cake is made of syrup, the color is golden yellow, and the part of the ice skin is glutinous, the moon cake made is white, It is preserved in the freezer. After selling in the refrigerator, after the ice skin is steamed, it is necessary to completely cool the stuff, otherwise it will stick to hand, and there will be a little adhesive hand after cooling. The right amount of cake powder can be solved. If it is still very sticky after cooling, one may be steamed, and the bowl is not covered with a fresh film, which may be that the ice skin is not completely steamed.

[0003] Traditional flying skin is generally made of glutinous rice, sticky rice flour or special ice mortal powder, a single taste, ...

Examples

Embodiment 1

[0021]The present invention provides an navel orange flavic ice skin, ratio of raw materials of the following mass: 2 copies of ice skin, 2 cream cheese, 5 kinds of baby sugar, 1 degree of wine, seaweed corn starch 2 copies, 1 full-fat milk, 2 concentrated orange juice, 1 light cream, 1 malt syrup, 1 pulp milk, 1 gelatin, 1 全 milk powder, 1 concentrated whey protein, 1 whey powder, 1 fragrant orange peel jam, 1 orange fruit jam.

[0022]Specifically, the temperature of the malt syrup is 84 degrees.

[0023]A navel orange flavor ice skin production method, including the following steps:

[0024]S1, 2 copies of the cream, mix with Microsoft, and the cheese water is heated to no particles;

[0025]S2, 2 copies of tissue, 1 light cream, a proportion of stirring, and then pour the mixed light milk into the cylinder;

[0026]S3, set the parameters of the Muscan production line, add the cream in S2 to the production line, and the proportion of the cream is 100;

[0027]S4, uniformly mixed the cheese in S1, ...

Embodiment 2

[0035]The present invention provides a navel orange flavor, ratio of raw materials of the following mass: 3 parts of the ice skin, 3 pieces of cream, 6 kinds of sugar, 2 degree of wine, seaweed, corn starch 4 copies, 1 full-fat milk, 6 concentrated orange juice, 3 cryples, 3 maltose, 3 pieces of tachra, 2 gelatin water, 1 full fat milk powder, 1 concentrated whey protein, 2 copies of whey powder, 3 pieces of orange peel jam, 4 pieces of orange fruit jam.

[0036]Specifically, the temperature of the malt syrup is 84 degrees.

[0037]A navel orange flavor ice skin production method, including the following steps:

[0038]S1, 2 copies of the cream, mix with Microsoft, and the cheese water is heated to no particles;

[0039]S2, 3 copies of the tissue, 3 copies of whipped cream, are called well, and then pour the mixed light milk into the cylinder;

[0040]S3, set the parameters of the Muscun production line, add the cream in S2 to the production line, and the proportion of the cream is 103;

[0041]S4, u...

Embodiment 3

[0049]The present invention provides a navel orange flavic, ratio of raw materials by the following mass, 5 copies of the ice skin, 5 servings, 8 kinds of cream, 4 kinds of sugar, 4 degree of wine, seaweed corn starch 6 copies, 2 full-fat milk, 11 concentrated orange juice, 5 orange cream, 3 maltose, 5 serial milk, 4 parts of the gelatin, 1 fresh milk powder, 2 whey protein, 2 whey protein, 3 copies of whey powder, 5 pieces of orange peel jam, 6 pieces of orange fruit jam.

[0050]Specifically, the temperature of the malt syrup is 84 degrees.

[0051]A navel orange flavor ice skin production method, including the following steps:

[0052]S1, stir the cream cheese and mix Microsoft, and the cheese water is heated to dry until no particles;

[0053]S2, 5 copies of tissue, 5 copies of whipped cream, said that stirring evenly, then pour the mixed milk into the cylinder;

[0054]S3, set the parameters of the Muscun production line, add the cream in its S2 to the production line, and the proportion of t...

Technical field

[0001] The present invention belongs to the field of paste, and specifically, a navel orange flavor and its production method thereof.Background technique

[0002] The ice skin is the outer skin of the Han nationality, which belongs to the Mid-Autumn Festival food. The traditional moon cake is made of syrup, the color is golden yellow, and the part of the ice skin is glutinous, the moon cake made is white, It is preserved in the freezer. After selling in the refrigerator, after the ice skin is steamed, it is necessary to completely cool the stuff, otherwise it will stick to hand, and there will be a little adhesive hand after cooling. The right amount of cake powder can be solved. If it is still very sticky after cooling, one may be steamed, and the bowl is not covered with a fresh film, which may be that the ice skin is not completely steamed.

[0003] Traditional flying skin is generally made of glutinous rice, sticky rice flour or special ice mortal powder, a single taste, ...

Examples

Embodiment 1

[0021]The present invention provides an navel orange flavic ice skin, ratio of raw materials of the following mass: 2 copies of ice skin, 2 cream cheese, 5 kinds of baby sugar, 1 degree of wine, seaweed corn starch 2 copies, 1 full-fat milk, 2 concentrated orange juice, 1 light cream, 1 malt syrup, 1 pulp milk, 1 gelatin, 1 全 milk powder, 1 concentrated whey protein, 1 whey powder, 1 fragrant orange peel jam, 1 orange fruit jam.

[0022]Specifically, the temperature of the malt syrup is 84 degrees.

[0023]A navel orange flavor ice skin production method, including the following steps:

[0024]S1, 2 copies of the cream, mix with Microsoft, and the cheese water is heated to no particles;

[0025]S2, 2 copies of tissue, 1 light cream, a proportion of stirring, and then pour the mixed light milk into the cylinder;

[0026]S3, set the parameters of the Muscan production line, add the cream in S2 to the production line, and the proportion of the cream is 100;

[0027]S4, uniformly mixed the cheese in S1, ...

Embodiment 2

[0035]The present invention provides a navel orange flavor, ratio of raw materials of the following mass: 3 parts of the ice skin, 3 pieces of cream, 6 kinds of sugar, 2 degree of wine, seaweed, corn starch 4 copies, 1 full-fat milk, 6 concentrated orange juice, 3 cryples, 3 maltose, 3 pieces of tachra, 2 gelatin water, 1 full fat milk powder, 1 concentrated whey protein, 2 copies of whey powder, 3 pieces of orange peel jam, 4 pieces of orange fruit jam.

[0036]Specifically, the temperature of the malt syrup is 84 degrees.

[0037]A navel orange flavor ice skin production method, including the following steps:

[0038]S1, 2 copies of the cream, mix with Microsoft, and the cheese water is heated to no particles;

[0039]S2, 3 copies of the tissue, 3 copies of whipped cream, are called well, and then pour the mixed light milk into the cylinder;

[0040]S3, set the parameters of the Muscun production line, add the cream in S2 to the production line, and the proportion of the cream is 103;

[0041]S4, u...

Embodiment 3

[0049]The present invention provides a navel orange flavic, ratio of raw materials by the following mass, 5 copies of the ice skin, 5 servings, 8 kinds of cream, 4 kinds of sugar, 4 degree of wine, seaweed corn starch 6 copies, 2 full-fat milk, 11 concentrated orange juice, 5 orange cream, 3 maltose, 5 serial milk, 4 parts of the gelatin, 1 fresh milk powder, 2 whey protein, 2 whey protein, 3 copies of whey powder, 5 pieces of orange peel jam, 6 pieces of orange fruit jam.

[0050]Specifically, the temperature of the malt syrup is 84 degrees.

[0051]A navel orange flavor ice skin production method, including the following steps:

[0052]S1, stir the cream cheese and mix Microsoft, and the cheese water is heated to dry until no particles;

[0053]S2, 5 copies of tissue, 5 copies of whipped cream, said that stirring evenly, then pour the mixed milk into the cylinder;

[0054]S3, set the parameters of the Muscun production line, add the cream in its S2 to the production line, and the proportion of t...