74results about How to "Fast oil return" patented technology

The invention discloses a baking composite non-dairy cream and a preparation method thereof. The baking composite non-dairy cream is prepared from the following raw materials in percentage by weight: 28 to 40 percent of vegetable fat, 0.02 to 0.5 percent of lecithin, 0.02 to 2 percent of edible salts, 0.02 to 0.5 percent of diacetyl tartaric acid ester of mono-and diglycerides, 0.05 to 1 percent of mono-and diglycerides of fatty acids, 0 to 0.2 percent of sucrose fatty acid ester, 0 to 0.5 percent of polyglycerol ester, 2 to 5 percent of crino whey powder, 0.05 to 1 percent of modified cellulose, 0.1 to 2.5 percent of sodium caseinate, 0 to 0.5 percent of sodium stearoyl lactylate, 0 to 0.5 percent of lactic acid glycerin fatty acid ester, 0 to 0.3 percent of sodium alginate, 0.002 to 0.2 percent of sodium scorbate, 3 to 6 percent of sugar, 3 to 6 percent of glucose syrup, 10 to 18 percent of high fructose corn syrup and the balance of water. The baking composite non-dairy cream and the preparation method thereof disclosed by the invention have the beneficial effects that operation steps are simplified, and the efficiency is improved; the influence of human experience is avoided, and the finished product rate is improved; by using the synergistic effect of the modified cellulose, the sodium caseinate and stearoyl lactylate, a cake is automatically cracked when a pound cake is baked and the condition that the cake is pulled out of a baking chamber for artificially cutting is avoided, so that the baking time and energy consumption are saved; better water holding and wetting properties are obtained, and the shelf life is prolonged.

The invention discloses a chicory spiced salt moon cake and a making process of the chicory spiced salt moon cake. The chicory spiced salt moon cake comprises, by weight, 20-25 parts of cooked flour, 9-14 parts of weak strength flour, 8-12 parts of white sweetened bean paste, 4-6 parts of chicory syrup, 7-10 parts of peanut kernels, 4-7 parts of white gourd strips, 4-7 parts of sesame, 2-5 parts of inulin, 3-5 parts of Cantonese syrup, 3-5 parts of medium strength flour, 2-5 parts of soft sugar, 2-5 parts of peanut oil, 2-5 parts of salad oil, 2-5 parts of white lotus paste, 2-5 parts of sunflower seeds, 2-5 parts of lard, 0.5-1.5 parts of chicory powder, 0.3-0.8 part of onion, 0.1-0.4 part of paprika powder, 0.1-0.3 part of salt and 0.1-0.3 part of alkaline water. Finished products are made through the procedures of dosage, preprocessing, preparation of wrapper, preparation of filling, formation and baking, and the moon cake has the advantages of being high in dietary fiber content, fast in oil return, good in taste, long in quality guarantee period, free of any preservative, and the like.