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High-temperature self-gelation and baking-resistant cake stuffing pre-mix powder and preparation and application thereof

A baking-resistant and ready-mixed powder technology, applied in the field of pastry fillings, can solve problems such as poor baking resistance, internal voids, and inability to extrude, and achieve the effects of reducing shelf life risks, reducing production costs, and reducing water activity.

Active Publication Date: 2012-10-03
广州合诚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But there are two problems in this way: firstly, the baking resistance of ordinary fruit sauce fillings is not good, and it is easy to form surface outflow and internal cavity at high temperature, which seriously affects the appearance and quality of the cake; secondly, the fillings with good baking resistance It is generally viscous and cannot be extruded through the commonly used custard grouting machine or filling machine equipment. It cannot be industrialized and the production efficiency of manual operation is low.

Method used

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  • High-temperature self-gelation and baking-resistant cake stuffing pre-mix powder and preparation and application thereof
  • High-temperature self-gelation and baking-resistant cake stuffing pre-mix powder and preparation and application thereof
  • High-temperature self-gelation and baking-resistant cake stuffing pre-mix powder and preparation and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] (1) Pregelatinized starch PRCH20 (produced by Roquette, France) 400g, methyl cellulose (produced by Dow Chemical, the viscosity range of 2% aqueous solution by mass percentage is 2500-6500cP) 130g, xanthan gum (Hebei Xinhe Production, the mass percentage is 1% aqueous solution viscosity range is 4500 ~ 8500cP) 20g, sorbitol powder 250g, sugar powder (white sugar) 150g and corn starch 50g are mixed, and stirred evenly in a mixing mixer to obtain high temperature self-gelling and resistant Baked cake filling mix 1000g;

[0043] (2) Put the cake filling premix powder obtained in step (1) into the mixing tank, then add 300g of water, 7000g of fructose syrup (solid content is 70% of the mass of fructose syrup) and 8.3g of potassium sorbate, Stir at 20rpm for 3 minutes. During the stirring process, pay attention to scraping the sides and bottom of the cylinder to ensure that the materials are evenly dispersed;

[0044] (3) Add 8 g of edible orange essence, 0.6 g of tartrazin...

Embodiment 2

[0047] (1) Pregelatinized starch PE05 (produced by Zhongtai Starch, Thailand) 500g, methyl cellulose (produced by Dow Chemical, with a mass percentage of 2% aqueous solution viscosity range is 2500-6500cP) 150g, xanthan gum (Hebei Xinhe Production, the mass percentage is 1% aqueous solution viscosity range is 4500 ~ 8500cP) 20g, sorbitol powder 220g, sugar powder (white sugar) 80g and corn starch 30g are mixed, and stirred evenly in a mixing mixer to obtain high temperature self-gelling and resistant Baked cake filling mix 1000g;

[0048] (2) Put the cake filling premix powder obtained in step (1) into the mixing tank, then add 250g of water, 6000g of fructose syrup (solid content is 70% of the mass of fructose syrup) and 7.2g of potassium sorbate, Stir at 30rpm for 3 minutes. During the stirring process, pay attention to scraping the sides and bottom of the cylinder to ensure that the materials are evenly dispersed;

[0049] (3) Add 7.2g of edible orange essence, 0.5g of tar...

Embodiment 3

[0052] (1) Pregelatinized starch PRCH20 (produced by Roquette, France) 200g, pregelatinized starch PE05 (produced by Zhongtai, Thailand) 300g, methyl cellulose (produced by Dow Chemical, the mass percentage is 2% aqueous solution viscosity range is 2500~6500cP) 140g, xanthan gum (produced by Xinhe, Hebei, the viscosity range of 1% aqueous solution is 4500~8500cP) 15g, sorbitol powder 205g, sugar powder (white sugar) 90g and cornstarch 50g mixed, in Stir evenly in a mixing mixer to obtain 1000g of high-temperature self-gelling and baking-resistant cake filling premix powder;

[0053] (2) Put the filling premix powder obtained in step (1) into the mixing tank, then add 300g of water, 7000g of fructose syrup (the solid content is 70% of the mass of fructose syrup) and 8.3g of potassium sorbate, at 20rpm Stir for 3 minutes. During the stirring process, pay attention to scraping the sides and bottom of the cylinder to ensure that the materials are evenly dispersed;

[0054] (3) Ad...

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Abstract

The invention discloses high-temperature self-gelation and baking-resistant cake stuffing pre-mix powder and preparation and application thereof. The cake stuffing pre-mix powder comprises the following components: 40-50 percent pre-gelatinized starch, 12-15 percent methyl cellulose, 1-12 percent xanthan gum, 20-25 percent sorbitol powder, 8-15 percent powdered sugar and 3-5 percent corn starch. The cake stuffing is in a half-solidification state and has a certain viscosity when being stirred with the pre-mix powder; the situation that a feeding head leaks due to the good liquidity of paste is avoided when the paste is filled in a paste filling machine; meanwhile, the viscosity degree can meet the requirements of normal extrusion of the paste filling machine, and the normal production efficiency is not affected; during the baking, the half-solidification stuffing paste can be automatically solidified into a solid state, the overflowing boiling phenomena of the stuffing can be reduced,a cavity can not be formed in the cake, and the organization and appearance of the cake can not be affected; and the water in the baked stuffing can not transfer to the cake embryo, so that the watercontent in the cake embryo can not increase to affect the guarantee period of the cake. According to the invention, the cake paste is first filled in the cake stuffing, and then the high-temperature baking step is carried out, so that the guarantee period risks of the cake are greatly reduced.

Description

technical field [0001] The invention belongs to the technical field of pastry fillings, in particular to a high-temperature self-gelling and baking-resistant cake filling premix, a preparation method and application thereof. Background technique [0002] Filling premix powder refers to the mixture formed by pre-stirring various powdery raw materials such as starch, sugar powder, thickener and so on required for making fillings. When using ready-mixed powder to make fillings, you only need to add some auxiliary materials such as syrup, water, oil, etc. according to the production process to produce the product, which is easy to operate, convenient to produce, and high in production efficiency. At present, the development of my country's bakery food industry is on the rise, but the technical strength and product quality of bakery product companies are uneven. The use of ready-mixed powder not only meets the continuous production needs of current industrial customers, but also...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 宋臻善郭桦周雪松曾建新蒋文真
Owner 广州合诚实业有限公司
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