Unsalted butter special for egg tart and preparing method thereof

A technology of whipped cream and egg tarts, which is applied in the field of special whipped cream for egg tarts and its production. It can solve the problems of large dark spots on the surface of egg tarts, affecting product quality, and poor gloss on the surface of egg tarts. Effect of water seepage and long continuous production time

Active Publication Date: 2011-04-20
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Egg tarts are loved by many people, but the cream products currently used to produce egg tarts are still processed with traditional whipped cream. Since the characteristic of whipped cream is to increase the whipping rate of the product after whipping, so in the process of baking egg tarts The dark spots on the surface of the egg tart are larger after middle and late, resulting in poor gloss on the surface of the egg tart and affecting the quality of the product

Method used

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  • Unsalted butter special for egg tart and preparing method thereof
  • Unsalted butter special for egg tart and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Raw material formula (according to 1 ton)

[0030] Raw material standard:

[0031] Whipping cream should meet the requirements of GB 19646-2006

[0032] Milk should comply with NYT 1172-2006

[0033] Food additives should comply with GB2760 and GB14880

[0034] Light cream: 0.817t

[0035] Milk: 0.177t

[0036] Mono- and diglycerides, polysorbate, sodium caseinate: total 0.003t, weight ratio 3:1:1

[0037] Carrageenan, xanthan gum, guar gum: total 0.002t, weight ratio 1:2:1

[0038] Water 0.001t

[0039] Process flow:

[0040] Raw milk inspection→separation of whipped cream→adding ingredients, mixing→pasteurization→homogenization→UHT sterilization→cooling→packaging

[0041] (1) Acceptance of raw milk: The raw milk used for making whipped cream must be milk that is squeezed from healthy cows and is normal in color, aroma, taste, tissue state, fat content and density.

[0042] (2) Separation of whipped cream: when separating, the temperature of the milk is 45-60°...

Embodiment 2

[0053] Raw material formula (according to 1 ton):

[0054] Raw material standard:

[0055] Whipping cream should meet the requirements of GB19646-2006

[0056] Milk should comply with NYT 1172-2006

[0057] Food additives should comply with GB2760 and GB14880

[0058] Light cream: 0.980t

[0059] Milk: 0.008t

[0060] Mono- and diglycerides, sodium starch octenyl succinate (SSOS), soybean lecithin: total 0.006t, weight ratio 3:6:1

[0061] Microcrystalline cellulose, hydroxymethyl cellulose, hydroxypropyl distarch phosphate: total 0.004t, weight ratio 1:1:1

[0062] TBHQ, potassium sorbate: total 0.0001t, weight ratio 1:1

[0063] Water 0.0019t

[0064] process flow

[0065] Raw milk inspection→separation of whipped cream→adding ingredients, mixing→pasteurization→homogenization→UHT sterilization→cooling→packaging

[0066] (1) Acceptance of raw milk: The raw milk used for making whipped cream must be milk that is squeezed from healthy cows and is normal in color, aroma...

Embodiment 3

[0078] Raw material formula (according to 1 ton):

[0079] Raw material standard:

[0080] Whipping cream should meet the requirements of GB19646-2006

[0081] Milk should comply with NYT 1172-2006

[0082] Food additives should comply with GB2760 and GB14880

[0083] Light cream: 0.886t

[0084] Milk: 0.097t

[0085] Mono- and diglycerides, sodium caseinate: total 0.005t, weight ratio 8:2

[0086] Microcrystalline cellulose, hydroxymethyl cellulose, polyphosphate, calcium chloride: total 0.003t, weight ratio 8:1:0.3:0.7

[0087] TBHQ, BHT, BHA: Total 0.0003t Weight ratio 4:5:1

[0088] β-carotene, turmeric: total 0.0005t weight ratio 1:2

[0089] Water 0.0082t

[0090] process flow

[0091] Raw milk inspection→separation of whipped cream→adding ingredients, mixing→pasteurization→homogenization→UHT sterilization→cooling→packaging

[0092] (1) Acceptance of raw milk: The raw milk used for making whipped cream must be milk that is squeezed from healthy cows and is norm...

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PUM

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Abstract

The invention relates to whipping cream special for an egg tart. The compositions per 100g of raw materials by weight are: 80 to 98 g of the whipping cream, 0.5 to 19 g of cow milk, 0.2 to 0.6 g of emulsifiers, 0.2 to 0.5 g of stabilizers, 0.0 to 0.1 g of pigment, 0.0 to 0.05 g of preservative. The whipping cream special for the egg tart not only enables the egg tart and tart piece to have a pure frankincense during an egg tart bake process, but also enables the baked egg tart to have the characters of little black spot and good glossiness of the egg tart surface, thereby ensuring water retention for the egg tart during the bake, preventing water seepage of the tart shell so that the egg tart does not easily demould. The invention also relates to a production method of the whipping cream special for the egg tart.

Description

technical field [0001] The invention relates to butter and a production method thereof, in particular to whipped cream special for egg tarts and a production method thereof, belonging to the technical field of dairy products. Background technique [0002] Light cream (cream) is the fat-containing part separated from whole milk. By separating fat and non-fat milk solids from milk, light cream with different fat content can be obtained. Whipped cream is a flavoring substance that imparts delicious flavors to foods such as desserts, cakes and some chocolate candies, and it is also used in some beverages such as coffee and liqueurs. The viscosity, consistency, and functional properties of whipped cream, such as whipping properties, vary with the fat content, and its properties vary with processing methods. The main types of whipped cream products are low-fat whipped cream, coffee whipped cream, whipped whipped cream, medium-high-fat whipped cream, clotted whipped cream, high-fa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C13/14
Inventor 邢慧敏张少辉张勇宗学醒张萍贾少婷付治军
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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