Baking conditioning cream and preparation method thereof

Abstract

The invention provides baking conditioning cream and a preparation method thereof, and relates to the technical field of food processing. The baking conditioning cream comprises the following raw materials in parts by mass: 100 parts of water, 100 parts of whole egg liquid, 20-40 parts of milk powder, 20-40 parts of cream, 40-80 parts of oily substances, 30-60 parts of cane sugar, 20-40 parts of a sweetening agent, 2-8 parts of a defoaming agent and 0.5-2 parts of other additives. According to the preparation method, the raw material ratio and the process parameters of the baking and conditioning cream are regulated and controlled, so that the baking and conditioning cream has a relatively good state and taste.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a baking conditioning cream and a preparation method thereof. Background Art

[0002] Baking cream is a non-ready-to-eat baking product that can be used to make baked goods such as egg tarts. The selection of raw materials and the entire preparation process of baking cream are of great significance to the standardized management of the product. Therefore, the development of a baking cream and its preparation method is of great significance to ensure the quality and safety of the product. Summary of the invention

[0003] Based on the technical problems existing in the background technology, the present invention provides a baking conditioning cream and a preparation method thereof.

[0004] The present invention provides a baking conditioning cream, comprising the following raw materials in parts by weight:

[0005] 100 parts of water, 100 parts of whole egg liquid, 20-40 parts of milk powder, 20-40 parts of cream, 40-80 parts of oil substances, 30-60 parts of sucrose, 20-40 parts of sweetener, 2-8 parts of defoaming agent, 0.5-2 parts of other additives.

[0006] Preferably, the oil substance is selected from one or more of coconut oil, soybean oil and palm oil.

[0007] Preferably, the sweetener is selected from one or more of stevia, erythritol, maltitol and sorbitol.

[0008] More preferably, the mass ratio of stevioside, erythritol, maltitol and sorbitol is (0.5-1):100:(10-20):(10-20).

[0009] Preferably, the defoaming agent is selected from one or more of polyglycerol fatty acid esters, mono- and diglycerol fatty acid esters, polydimethylsiloxane, sorbitan monostearate, sodium stearoyl lactylate, hydroxypropyl methylcellulose, and microcrystalline cellulose.

[0010] More preferably, the mass ratio of the polyglycerol fatty acid ester, mono- and diglycerol fatty acid ester, polydimethylsiloxane, sorbitan monostearate, sodium stearoyl lactylate, hydroxypropyl methylcellulose and microcrystalline cellulose is 1:(3-8):(30-50):1:(0.1-1):(0.1-1):(0.1-1).

[0011] More preferably, the method for preparing the defoaming agent comprises the following steps: adding sodium stearoyl lactylate, hydroxypropyl methylcellulose, microcrystalline cellulose, and sorbitan monostearate to water, heating and stirring at a temperature of T1 to obtain a mixture, adding polyglycerol fatty acid esters, mono- and diglycerol fatty acid esters, and polydimethylsiloxane to the mixture, heating and stirring at a temperature of T2, drying, grinding, and sieving to obtain the defoaming agent.

[0012] More preferably, the T1 temperature is 70-90°C.

[0013] More preferably, the T2 temperature is 120-160°C.

[0014] More preferably, the mesh size of the sieving is 100-200 meshes.

[0015] More preferably, the molecular weight of the polyglycerol fatty acid ester is 400-600.

[0016] More preferably, the molecular weight of the polydimethylsiloxane is 200-500.

[0017] The present invention prepares a defoamer by selecting multiple raw materials including polyglycerol fatty acid esters, mono- and diglycerol fatty acid esters, polydimethylsiloxane, sorbitan monostearate, sodium stearoyl lactylate, hydroxypropyl methylcellulose and microcrystalline cellulose, so that the baking and conditioning cream is more uniform and delicate. In the process of preparing the defoamer, the temperature of heating and stirring is controlled so that the raw materials are uniformly and fully stirred, and the defoamer is uniformly dispersed in the baking and conditioning cream by grinding and sieving.

[0018] Preferably, the other additives include a thickener, a water retaining agent, and a pH adjuster.

[0019] More preferably, the thickener is guar gum.

[0020] More preferably, the water retaining agent is trisodium phosphate.

[0021] More preferably, the pH adjuster is sodium hexametaphosphate.

[0022] The present invention also provides a method for preparing baking conditioning cream, comprising the following steps:

[0023] The oil substance and the cream are mixed evenly at 60-70 DEG C, the defoamer and other additives are added and mixed evenly, the whole egg liquid, milk powder, sucrose, sweetener and water are added and mixed evenly at 50-65 DEG C to obtain a mixed material, and the mixed material is homogenized, sterilized, cooled and frozen to obtain the baking conditioning cream.

[0024] More preferably, the homogenization treatment includes high-pressure homogenization treatment at a pressure of 30-60 MPa.

[0025] More preferably, the sterilization treatment comprises pasteurization at 70-85°C and 100-300 r / min for 15-25 min.

[0026] More preferably, the cooling comprises cooling to 0-5°C by air cooling or water cooling.

[0027] More preferably, the freezing comprises freezing to below -18°C.

[0028] The beneficial effects of the present invention are:

[0029] The present invention adjusts the raw material ratio and process parameters of the baking conditioned cream so that the baking conditioned cream has a better state and taste. The baking conditioned cream prepared by the preparation method of the present invention has good stability and is suitable for use in various baking products. DETAILED DESCRIPTION

[0030] The technical solution of the present invention is described in detail through specific embodiments.

[0031] Unless otherwise specified, the materials and reagents used in the following examples can be obtained from commercial sources.

[0032] Example 1

[0033] A baking conditioning cream comprises the following raw materials in parts by weight:

[0034] 100 parts of water, 100 parts of whole egg liquid, 22 parts of milk powder, 22 parts of cream, 60 parts of oil substances, 40 parts of sucrose, 20 parts of sweeteners, 6 parts of defoaming agents, and 0.8 parts of other additives.

[0035] The oil substance is palm oil; the sweetener is composed of stevia, erythritol, maltitol and sorbitol in a mass ratio of 1:100:15:15.

[0036] The preparation method of a defoamer comprises the following steps: adding sodium stearoyl lactylate, hydroxypropyl methylcellulose, microcrystalline cellulose and sorbitan monostearate into water, heating and stirring at 80°C to obtain a mixture, adding polyglycerol fatty acid ester, mono- and diglycerol fatty acid ester and polydimethylsiloxane into the mixture, heating and stirring at 140°C, drying, grinding and sieving through 150 mesh to obtain a defoamer; the molecular weight of the polyglycerol fatty acid ester is 432; the molecular weight of the polydimethylsiloxane is 236; the mass ratio of the polyglycerol fatty acid ester, mono- and diglycerol fatty acid ester, polydimethylsiloxane, sorbitan monostearate, sodium stearoyl lactylate, hydroxypropyl methylcellulose and microcrystalline cellulose is 1:6:40:1:0.2:0.2:0.2.

[0037] Other additives include thickener guar gum, water retaining agent trisodium phosphate, and pH adjuster sodium hexametaphosphate, with a mass ratio of 0.5:0.15:0.01.

[0038] A method for preparing baking conditioning cream comprises the following steps:

[0039] The oil substance and cream are mixed uniformly at 65° C., a defoaming agent and other additives are added and mixed uniformly, whole egg liquid, milk powder, sucrose, a sweetener and water are added and mixed uniformly at 55° C. to obtain a mixture, the mixture is subjected to a high-pressure homogenization treatment at a pressure of 40 MPa, pasteurized at 80° C. and 200 r / min for 20 min, air-cooled to 0-5° C., and frozen to below -18° C. to obtain baking conditioning cream.

[0040] Example 2

[0041] A baking conditioning cream comprises the following raw materials in parts by weight:

[0042] 100 parts of water, 100 parts of whole egg liquid, 20 parts of milk powder, 20 parts of cream, 55 parts of oil substances, 30 parts of sucrose, 30 parts of sweeteners, 6 parts of defoaming agents, and 0.5 parts of other additives.

[0043] The oil substance is coconut oil; the sweetener is composed of stevia, erythritol, maltitol and sorbitol in a mass ratio of 0.5:100:10:15.

[0044] The preparation method of the defoamer comprises the following steps: adding sodium stearoyl lactylate, hydroxypropyl methylcellulose, microcrystalline cellulose and sorbitan monostearate to water, heating and stirring at 80°C to obtain a mixture, adding polyglycerol fatty acid ester, mono- and diglycerol fatty acid ester and polydimethylsiloxane to the mixture, heating and stirring at 150°C, drying, grinding and sieving through 100 mesh to obtain the defoamer. The molecular weight of the polyglycerol fatty acid ester is 400; the molecular weight of the polydimethylsiloxane is 300; the mass ratio of the polyglycerol fatty acid ester, mono- and diglycerol fatty acid ester, polydimethylsiloxane, sorbitan monostearate, sodium stearoyl lactylate, hydroxypropyl methylcellulose and microcrystalline cellulose is 1:5:50:1:0.5:0.1:0.1.

[0045] Other additives include thickener guar gum, water retaining agent trisodium phosphate, and pH adjuster sodium hexametaphosphate, with a mass ratio of 0.5:0.1:0.01.

[0046] A method for preparing baking conditioning cream comprises the following steps:

[0047] The oil substance and cream are mixed uniformly at 60° C., a defoaming agent and other additives are added and mixed uniformly, whole egg liquid, milk powder, sucrose, a sweetener and water are added and mixed uniformly at 50° C. to obtain a mixture, the mixture is subjected to a high-pressure homogenization treatment at a pressure of 35 MPa, pasteurized at 75° C. and 150 r / min for 15 min, air-cooled to 0-5° C., and frozen to below -18° C. to obtain baking conditioning cream.

[0048] Example 3

[0049] A baking conditioning cream comprises the following raw materials in parts by weight:

[0050] 100 parts of water, 100 parts of whole egg liquid, 40 parts of milk powder, 20 parts of cream, 70 parts of oils, 40 parts of sucrose, 30 parts of sweeteners, 7 parts of defoaming agents, and 1 part of other additives.

[0051] The oily substance is palm oil; the sweetener is composed of stevia, erythritol, maltitol and sorbitol in a mass ratio of 0.5:100:10:15.

[0052] The preparation method of the defoamer comprises the following steps: adding sodium stearoyl lactylate, hydroxypropyl methylcellulose, microcrystalline cellulose and sorbitan monostearate to water, heating and stirring at 80°C to obtain a mixture, adding polyglycerol fatty acid ester, mono- and diglycerol fatty acid ester and polydimethylsiloxane to the mixture, heating and stirring at 150°C, drying, grinding and sieving through 200 mesh to obtain the defoamer. The molecular weight of the polyglycerol fatty acid ester is 500; the molecular weight of the polydimethylsiloxane is 400; the mass ratio of the polyglycerol fatty acid ester, mono- and diglycerol fatty acid ester, polydimethylsiloxane, sorbitan monostearate, sodium stearoyl lactylate, hydroxypropyl methylcellulose and microcrystalline cellulose is 1:6:40:1:0.5:0.1:0.1.

[0053] Other additives include thickener guar gum, water retaining agent trisodium phosphate, and pH adjuster sodium hexametaphosphate, with a mass ratio of 0.5:0.1:0.01.

[0054] A method for preparing baking conditioning cream comprises the following steps:

[0055] The oil substance and cream are mixed uniformly at 65° C., a defoaming agent and other additives are added and mixed uniformly, whole egg liquid, milk powder, sucrose, a sweetener and water are added and mixed uniformly at 55° C. to obtain a mixture, the mixture is subjected to a high-pressure homogenization treatment at a pressure of 45 MPa, pasteurized at 75° C. and 150 r / min for 15 min, air-cooled to 0-5° C., and frozen to below -18° C. to obtain baking conditioning cream.

[0056] According to the test, the water content of the baking cream is less than 50g / 100g; the fat content is 10-80g / 100g; and the acid value (based on fat) (KOH) is ≤1mg / g.

[0057] The color, taste, smell and texture of the above baking cream were tested by sensory testing before freezing. The results are shown in Table 1.

[0058] Table 1

[0059]

[0060] In summary, the baking conditioning cream provided by the present invention has a good sensory state.

[0061] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A baking conditioning cream, characterized in that: The invention comprises the following raw materials in parts by weight: 100 parts of water, 100 parts of whole egg liquid, 20-40 parts of milk powder, 20-40 parts of cream, 40-80 parts of oil substances, 30-60 parts of sucrose, 20-40 parts of sweetener, 2-8 parts of defoaming agent, 0.5-2 parts of other additives.

2. The baking cream according to claim 1, characterized in that The oil substance is selected from one or more of coconut oil, soybean oil and palm oil; the other additives include thickener, water retaining agent and pH regulator.

3. The baking cream according to claim 1, characterized in that The sweetener is selected from one or more of stevioside, erythritol, maltitol and sorbitol.

4. The baking conditioning cream according to claim 3, characterized in that The mass ratio of the stevioside, erythritol, maltitol and sorbitol is (0.5-1):100:(10-20):(10-20).

5. The baking cream according to claim 1, characterized in that The defoaming agent is selected from one or more of polyglycerol fatty acid esters, mono- and diglycerol fatty acid esters, polydimethylsiloxane, sorbitan monostearate, sodium stearoyl lactylate, hydroxypropyl methylcellulose, and microcrystalline cellulose.

6. The baking cream according to claim 5, characterized in that The mass ratio of the polyglycerol fatty acid ester, mono- and diglycerol fatty acid ester, polydimethylsiloxane, sorbitan monostearate, sodium stearoyl lactylate, hydroxypropyl methylcellulose and microcrystalline cellulose is 1:(3-8):(30-50):1:(0.1-1):(0.1-1):(0.1-1).

7. The baking cream according to claim 1, characterized in that The preparation method of the defoamer comprises the following steps: adding sodium stearoyl lactylate, hydroxypropyl methylcellulose, microcrystalline cellulose and sorbitan monostearate into water, heating and stirring at a temperature of T1 to obtain a mixture, adding polyglycerol fatty acid esters, mono- and diglycerol fatty acid esters and polydimethylsiloxane into the mixture, heating and stirring at a temperature of T2, drying, grinding and sieving to obtain the defoamer.

8. The baking cream according to claim 7, characterized in that The T1 temperature is 70-90°C; the T2 temperature is 120-160°C; the sieve mesh is 100-200 mesh; the molecular weight of the polyglycerol fatty acid ester is 400-600; and the molecular weight of the polydimethylsiloxane is 200-500.

9. A method for preparing the baking conditioning cream according to any one of claims 1 to 8, characterized in that: The following steps are involved: The oil substance and the cream are mixed evenly at 60-70 DEG C, the defoamer and other additives are added and mixed evenly, the whole egg liquid, milk powder, sucrose, sweetener and water are added and mixed evenly at 50-65 DEG C to obtain a mixed material, and the mixed material is homogenized, sterilized, cooled and frozen to obtain the baking conditioning cream.

10. The preparation method according to claim 9, characterized in that: The homogenization treatment includes high-pressure homogenization treatment at a pressure of 30-60 MPa; the sterilization treatment includes pasteurization at 70-85° C. and 100-300 r / min for 15-25 minutes.

Images