89 results about "Butter icing" patented technology

A peanut crème which can be used to produce a snack or other food bar which includes at least two filling layers directly adjacent each other. When a layer of the peanut creme of the invention is deposited, it sets up quickly permitting the deposit of an additional layer thereon without impairing the texture of either layer. The result is a bar having a texture similar to that of peanut butter, in contrast to most previous bars which have lacked the organoleptic impact of peanut butter. The peanut creme is readily processable and physically stable. While the peanut creme layer sets up firmly when deposited in the molten state, it yields a desirable creamy texture in the final product.

The invention discloses a frozen mousse cake and an industrial preparation method thereof. In the industrial preparation method of the frozen mousse cake, a cream having more than 80% fat is used as a primary raw material of the mousse body; the industrial preparation utilizes certain technology and equipment for producing ice creams to perform the industrial production of the frozen mousse cake; and the technology and equipment for producing the ice creams are modified and optimized. The microorganism is controlled through a sterilization technology. The materials are cooled, inflated and agitated by a freezing machine, thereby minimizing the ice crystals and keeping a discharge temperature of the finished mousse body at minus 5 to minus 6 degrees centigrade; and the frozen mousse body is combined with a cake body to form the frozen mousse cake. The frozen mousse cake prepared by the industrial preparation method is long in storage time, convenient in transportation, simple in storage, and easy in quality control. The pipeline type production technology allows the quality of product to be stable and allows the labor to be saved. The fat content of the frozen mousse cake is lower, the taste is finer, and the product stability is higher.

Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.

The instant application provides methods and systems for applying color to eyebrows and skin at locations where an eyebrow should be. A crème-to-powder formulation is used to apply the color. The crème-to-powder formulation includes a crème-to-powder base and pigmentation to provide a final color suitable for application as eyebrow makeup. A liquid sealant may be used to seal in the color once applied. Various kits are disclosed that include a crème-to-powder formulation and applicators.

The invention provides a base material of a multilayer yogurt. The base material is prepared from yogurt with whipped single cream added in. With the whipped single cream, the base material is provided with good firmness. The invention also provides a multilayer yogurt comprising at least one jam layer and at least two base material layers. The base material layers comprise the base material, and the jam layer comprises jam. The jam layer and the base material layers are alternated. The base material layers of the multilayer yogurt have good firmness, and the jam layer and the base material layers are prevented from mixing and penetration. Therefore, product stability and good appearance are maintained.

The invention discloses a cream sandwich chocolate and a preparation process thereof. The cream sandwich chocolate comprises a cream sauce sandwich and a chocolate covering the cream sauce sandwich, wherein the cream sauce sandwich comprises cream, starch syrup and an emulsifying agent; the emulsifying agent consists of a high hydrophile-lipophile balance (HLB) value emulsifying agent and a low HLB value emulsifying agent; the cream in the emulsifying agent accounts for 10-40 percent by mass; the low HLB value emulsifying agent is added into the cream; the high HLB value emulsifying agent is added into the starch syrup; the mixtures are mixed respectively and are subjected to high-speed shearing to form an oil-phase emulsion liquid and a water-phase emulsion liquid; oil phase is slowly added into the water-phase emulsion liquid under a condition of rapidly stirring the water phase; and oil phase molecules can be covered by water phase molecules to form a cream sauce sandwich structure of an oil-in-water system. By the cream sandwich chocolate and the preparation process thereof, the problems of the existing cream sandwich chocolate that the sugar sandwich is dry, the shell of the chocolate is easily frosted and the quality guarantee period is short are solved, and the cost can be reduced.

The invention discloses a brittle-failure-resistant chocolate coating, which comprises the following raw materials by weight: 330-400 parts of white granulated sugar, 130-170 parts of milk powder, 120-160 parts of cocoa liquid block, 40-60 parts of natural anhydrous cream, 260-300 parts of cocoa butter, 1-3 parts of lecithin, and 1-3 parts of polyglyceryl-3 polyricinoleate. The invention further discloses a method for coating a frozen beverage with the brittle-failure-resistant chocolate coating. According to the present invention, by adjusting the ratio of various raw materials of the chocolate coating and optimizing the method for coating the frozen beverage with the chocolate coating, the brittleness of the chocolate coating is ensured, and no cracking is generated within pressure difference of 70 mbar, such that the quality of the product is enhanced, and the market is easily broadened.

The invention discloses a method for making puff. The puff comprises a shell material and a filling cream material, wherein the shell material comprises flour, unsalted butter, water, salt, granulated sugar and egg; and the filling cream material comprises flour, granulated sugar, yolk, milk, cream essence and fresh cream. The puff skin is made according to procedures of making the flour dough and roasting, and stuffing is added, so that the delicious puff with different tastes is made.

The invention discloses a making method of ice cream with whole grains. The making method comprises the following steps of (1) weighing millet, sticky rice, wheat, buckwheat, broomcorn and sweet potatoes in parts by weight, grinding the materials into powder by a grinder, and uniformly mixing to obtain a mixture A; (2) weighing the mixture A, skimmed milk powder, honey and a stabilizer in parts by weight, evenly stirring, completely dissolving into water, adding a dissolved emulsifier and anhydrous cream, and continuously stirring; and (3) carrying out pasteurization, homogenizing, freezing and hardening to obtain the finished product. The ice cream made by the method is high in nutrition value, pure in aroma and appropriate in taste, can meet the demand on low fat and low sugar of consumers and can also meet the demand of some sick consumers.

The invention belongs to the technical field of deep processing of dairy products and especially relates to modified milk for milky tea, a preparation method of the milky tea and an application thereof. The preparation method of the modified milk mainly comprises the following main steps: mixing 60-80% of concentrated cow milk or restored concentrated milk and 2-5% of single cream and then preheating to 50-70 DEG C; adding an emulgator, a stabilizer and buffer salt, dissolving and supplementing with water till the volume is 100%; uniformly stirring, thereby acquiring a mixture containing 5.0-8.0% of fat and 3.0-5.0% of protein; homogenizing at 12-20MPa; sterilizing under the conditions of 132-142 DEG C and 3-5s UHT; and sterilely filling, thereby acquiring the modified milk. The concentrated cow milk is acquired by concentrating raw milk and skim milk for 1.5-2 times. Optimally, RO membrane concentration is adopted for concentrating. When the modified milk is used for preparing the milky tea, the modified milk is directly mixed with tea soup; the preparation is simple and convenient; the prepared milky tea has abundant tastes, strong milk fragrance, high stability and no layering or flocculation phenomenon.

The present invention provides milk cover powder and a preparation method thereof. The milk cover powder is prepared from the following accessory materials: non-dairy creamers, milk powder, white granulated sugar, refined edible salt, a compound stabilizer, and food essences. The milk cover consists of the following components in weight based on 1,000 g of the weight of a main agent: 150-200 g of non-dairy creamers, 250-300 g of milk powder, 50-55 g of edible salt, 40-60 g of compound stabilizer, 0.5-2 g of food essences, and the balanced being white granulated sugar. The products prepared by applying the preparation method are easy to eat and the delicious and smooth milk cover can be enjoyed by beating the products with pure milk and whipping cream according to a certain proportion. The milk cover can be added into various drinks at will and has relatively good consumption channels.

An object of the present invention is to provide an aerosol product for forming a warming cream composition which is capable of achieving excellent dispersion stability of hydration exothermic substance powder and of easily forming a warming cream composition having a sufficient warming effect. The aerosol product of the present invention includes a double structure container provided with a discharging mechanism for simultaneously discharging contents filled in the two liquid concentrate filling spaces. The propellant filling space is filled with a propellant composed of compressed gas. The first liquid concentrate filling space is filled with a composition, which includes hydration exothermic substance powder dispersed in a liquid medium containing a polyhydric alcohol and a higher alcohol and having a viscosity (at 20° C.) of 1000 to 10000 mPa·s, containing 10 to 40% by mass of the hydration exothermic substance powder, and 0.05 to 20% by mass of the higher alcohol, and having a viscosity (at 20° C.) of 1000 to 125000 mPa·s. The second liquid concentrate filling space is filled with a composition containing water and 0.1 to 10% by mass of a viscosity modifier.

The invention discloses freeze-dried yogurt ice-cream and a processing method of same. The ice-cream comprises, by weight, 30-80 parts of yogurt, 5-15 parts of milk powder, 2-10 parts of sugar, 5-15 parts of single cream, 1-10 parts of modified starch, 1-10 parts of maltodextrin and 0.2-1 part of pectin. Through more reasonable raw materials of the ice-cream, the ice-cream has best mouth feel and taste. The ice-cream is prepared through a vacuum freeze-drying technology, which is the most advanced process at present, so that nutrients in the ice-cream is maximumly remained by more than 95% and the ice-cream is lower than 8% in water content. The ice-cream is easy to store, transport, market and carry, and also has multiple eating manners. The ice-cream not only can be eaten as a dry product to enjoy the taste of ice-cream but also can be rehydrated to recover the original form of ice-cream. The freeze-dried yogurt ice-cream has comprehensive nutrients and various tastes, has excellent sense feel in both rehydration and dry-eating manner, and is convenient to preserve and carry.

The invention provides a production method for chocolate sandwiched cookies. The production method comprises the steps that raw materials are mixed to be uniform and then injected into molds to be baked to prepare cookie slices, one chocolate chip is clamped by every two cookie slices, and then the chocolate sandwiched cookies are obtained. The chocolate sandwiched cookies do not exist on the market, the pulp consistency is moderate by controlling the using proportion of single cream, corn starch, whole milk powder and low-gluten flour, and therefore it is guaranteed that the cookie slices are thin; in addition, the conditions of collapse, deckle edges or fractures and uneven thickness cannot occur. By controlling the baking temperature, the obtained chocolate sandwiched cookies not only have the milky aroma of cookies, but also have the mellow aroma of chocolate, are rich in mouthfeel and novel and meet the requirements of modern people.

The present invention relates to a composite food product characterized in that it comprises in combination: (i) an outer shell made of a jellified composition, (ii) at least one edible inclusion made of:—a fermented or non-fermented milk-based product, and/or—a puree, spread, pasta, filling composition, cream, foamed composition or mousse comprising chocolate, coffee, tea, cereals, fruit, vegetable, meat, fish, cereals, or a combination thereof. Said invention further relates to a process for preparing such a composite food product.

The invention discloses a gas syrup for making gas sweetie. The gas syrup is a liquid syrup consisting of sand sugar, glucose and water; such foaming agent as gelatine or protein are added into the liquid syrup and stirred to form foam and acquire the gas syrup. The invention changes the liquid structure of syrup into foam structure, and has a certain fluidity, plasticity and gelation ability, and can be acted as a substitute of grease in some conditions. The loose foam structure can produce a soft foaming sense to consumer, and endow the syrup with sandy sense by suspending sand sugar in the syrup.

The invention discloses a freezing egg tart liquid. The freezing egg tart liquid is prepared by mixing the following components in parts by weight: main raw materials: 15 to 25 parts of salted egg yolk, 25 to 35 parts of egg yolk liquid, 60 to 70 parts of egg white liquid, 120 to 140 parts of milk, and 40 to 45 parts of whipping cream; auxiliary materials: 40 to 45 parts of white granulated sugar,0.1 to 0.3 part of edible salt, 0.3 to 0.6 part of thickener, 0.04 to 0.06 part of gardenia yellow pigment, 0.3 to 0.5 part of fresh milk essence, and 60 to 80 parts of water. The freezing egg tart liquid has the advantages that the obvious difference of color is avoided in the quality warranty period; after thawing, the obvious difference of mouth feel and the caking are avoided; the conveniencein use is realized, the quality is stable, and the Portuguese egg tart with color rand attractive appearance can be baked.

The invention discloses a moistureproof sugar powder for baking. The moistureproof sugar powder for baking comprises the following raw materials in parts by weight: 60-66 parts of white granulated sugar powder and 34-40 parts of addition material powder. The addition material powder comprises the following raw materials in parts by weight: 55-61 parts of glucose syrup, 25-29 parts of palm oil, 7-11 parts of anhydrous butter, 5.85-6.05 parts of lactose and 0.03-0.07 part of calcium silicate. The addition material powder is mixed with the white granulated sugar powder instead of starch; the glucose syrup in the addition material powder can bring in flavors of glucose, maltose and various other types of sugar, and can perform similar functions to the starch after being dried; the lactose can bring in the lactose flavor; the palm oil and anhydrous butter perform the embedding function to prevent the sugar powder from absorbing water; the calcium silicate has the anti-caking action to prevent the sugar powder from caking; and therefore, the moistureproof sugar powder for baking obtained by mixing the addition material powder and white granulated sugar powder has excellent moistureproof and anti-caking effects, smooth mouthfeel, multiple sugar flavors and excellent taste.

The invention relates to a durian creamy sauce. The finished product of the durian creamy sauce is prepared through the following steps: using durian flesh or dried durian powder, fresh milk, cream, milk powder, sugar and salt as raw materials; pretreating durians so as to obtain durian paste; mixing the durian paste, the fresh milk, the cream and the salt for the first time so as to obtain first mixed liquor; mixing the first mixed liquor, the milk powder and the sugar for the second time so as to obtain second mixed liquor; decocting the second mixed liquor so as to obtain paste; homogenizing the paste so as to obtain homogenized paste; and filling the homogenized paste. The durian creamy sauce disclosed by the invention has the beneficial effects that the durians and the milk powder are matched together, so that the durian creamy sauce is rich in nutrition, and the finished product not only reserves the special flavor of the durians, but also merges the unique mouth feel of milk products. The product prepared by mixing does not have strong taste of the durians, so that people who are sensitive to the taste of the durians do not hate the durian creamy sauce when being in contact with the durian creamy sauce within a close range.

The invention discloses aluminum-free yogurt deep-fried twisted dough sticks and a preparation method thereof, and relates to the technical field of food processing. The main raw materials of the aluminum-free yogurt deep-fried twisted dough sticks are as follows: flour, a leavening agent, yogurt, salt and sugar. The aluminum-free yogurt deep-fried twisted dough sticks are prepared by the following steps: (1) kneading dough; (2) curing the dough; (3) manufacturing dough blanks; (4) conducting frying; and (5) draining oil and conducting cooling. The obtained yogurt deep-fried twisted dough sticks are free from alum and aluminum. Due to the addition of the yoghourt, yeast in the leavening agent can be well promoted to play a gas-producing role in a dough curing process, and a fluffy effect of the leavening agent is enhanced, and the dosage of the leavening agent is reduced, and the obtained deep-fried twisted dough sticks are crispy outside and tender inside, soft in mouth feel, unique in flavor, rich in nutrition, and excellent in quality, and integrate nutrients and delicacy in one body.

The invention discloses an ice cream and a preparation method thereof. The ice cream is prepared from stoste and fruit jam, wherein the stoste is prepared from the following raw materials: pure milk, yoghourt, white granulated sugar, unsalted butter, milk powder and fruits. The preparation process of the ice cream comprises the steps of stoste mixing, preparation of the fruit jam, mixing and solidification. The conventional preparation process is broken through; by the use of liquid nitrogen with the temperature of -196 DEG C, molecules among the raw materials are recombined and instantly solidified. No refrigerators are used; the ice cream is freshly prepared; the ice cream does not contain any additives, preservatives and artificial color, and no emulsifiers and no stabilizers for conventional preparation of the ice cream are used, so that the additive-free ice cream is really made; the ice cream is sanitary, healthy and green.

The invention discloses a preparation formula and process for soft walnut chocolate. The formula comprises white granulated sugar, coca liquor pieces, cocoa butter, anhydrous butter oil, phospholipid, vanillin, an emulsifier, cocoa powder and walnuts. The process comprises the following steps: raw material checking and accepting, pre-treating, mixing, stirring, grinding, refining, heat preserving, temperature regulating, sizing, cooling, secondary protective layer loading, packaging and delivery inspection. According to the preparation formula, the anhydrous butter oil and skim milk powder are adopted to replace hydrogenated vegetable oil, so that a soft chewy feeling can show at the normal temperature. A protective film is pre-coated on the surfaces of the walnuts, so that two-way penetration of oil and water can be prevented, fat whitening can be avoided or delayed, walnuts are flatted, package of soft chocolate is facilitated, and the thermal stability and mechanical stability of a product are further enhanced; and after cooling and molding, one protective layer is coated on the product, so that influences of outside temperature and humidity on the soft chocolate can be isolated, frosting resistance can be enhanced, and multi-layer rich mouthfeel is achieved.

The invention discloses a preparation method of dark beer ice cream, and belongs to the technical field of cold drink food. According to the method, firstly, raw materials are prepared in proportion according to a formula: an ice cream basic material is taken as a standard, and black beer accounting for 4.33% by weight of the ice cream basic material, concentrated vanilla accounting for 0.52% by weight of the ice cream basic material, and black beer flavored colored ribbons accounting for 8.6505% by weight of the ice cream basic material are added; the ice cream basic material is added to a pot and uniformly mixed, then, homogenization and sterilization can be performed, and the mixture is subjected to ageing for 12-72 hours after secondary homogenization and sterilization; black beer and spice are poured into an ice cream mixture and uniformly stirred; mixture product is filled, and a sealing film is added. With adoption of a new formula and a process, the product is brown yellow, and the ice cream is uniform and fine, doesn't have obvious ice crystal feeling and pores and has heavy cream taste and vanilla and black beer flavor.

The invention relates to starch used in the baking-industry. Creams, (fruit-) fillings, toppings, glazes and other bakery products are often thickened by the inclusion of a certain amount of starch as binder, filling or thickening agent, for example providing gel-strength, viscosity, glaze, texture or creaminess to the cream or filling. Commonly used starches have insufficient stability to for example heat applied during baking. The invention provides a starch-containing filling or topping for a bakery product wherein said starch comprises a tuber or root starch containing less than about 5% amylose and use of such a filling or topping for improving a bakery product. Furthermore, the invention provides a heat-stable starch and bakery products comprising a heat-stable starch.