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A deep reddish-brown and high-gloss baked food skin coating liquid and a method for processing baked food using the skin coating liquid

A baked food, high-gloss technology, applied in the direction of pre-baked dough processing, etc., can solve the problems of undiscovered patent publications, white skin color, short retention time, etc., achieve long-lasting gloss, transparent gloss, and easy operation Effect

Active Publication Date: 2016-03-23
山东乐利事食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the traditional craft, baked food is sprayed with oil on the skin to achieve brightening effect. This method has the disadvantages of short retention time and easy to be erased; Disadvantages such as yellowing and opaque brightness; low-sugar and low-fat baked products, the skin color is whitish, dark, dull, and has no unique baked color
[0004] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A deep reddish brown and high-gloss baked food skin coating liquid, its components and mass percentages are as follows:

[0033] Water 40%~60%

[0034] Alkali 0.5%~6%

[0035] Egg white 30%~60%

[0036] The above-mentioned alkali may be soda ash (sodium carbonate).

[0037] The above-mentioned egg white may be egg white liquid.

[0038] The method for coating a baked food with the above-mentioned dark reddish brown and high-gloss baked food skin coating solution, the steps are as follows:

[0039] ⑴Spray water on the surface of the dough or humidify the oven by 80% to 95% before entering the oven to prevent the skin from cracking during the baking process of the product;

[0040] (2) Deploy lye with a mass concentration of 3%, and heat to boiling;

[0041] (3) When the temperature of the oven reaches 115°C and the dough is swollen and basically finalized, apply the prepared hot lye to the skin of the dough and continue baking for 15 minutes to gradually form a dark...

Embodiment 2

[0046] A deep reddish brown and high-gloss baked food skin coating liquid, the composition and proportion of each raw material are shown in Table 1:

[0047] Table 1 Raw material ratio of epidermis coating solution

[0048] name Dosage (kg) water 50 alkali 0.5 egg white 50

[0049] The low-sugar and low-fat soft bread is processed by using the above-mentioned deep reddish brown and high-gloss baked food skin coating liquid, and the steps are as follows:

[0050] Prepare low-sugar and low-fat soft bread dough according to the traditional method, put it into the oven after proofing, bake at 220°C / 200°C, bake for 10 minutes, spray hot lye with a mass concentration of 1% on the skin when baking for 6 minutes, and use DC-P3 A fully automatic color measuring color difference meter is used to measure the color of the surface embryo skin, and the color index E value is 0.85.

[0051]Immediately after coming out of the oven, it is coated with a thin l...

Embodiment 3

[0053] A deep reddish brown and high-gloss baked food skin coating liquid, the distribution ratio of each component is shown in Table 2:

[0054] Table 2 Ratio of raw and auxiliary materials

[0055] name Dosage (kg) water 60

[0056] alkali 2.5 egg white 40

[0057] Utilize above-mentioned deep reddish-brown and high-gloss baked food surface coating liquid to process low-sugar and low-fat hard bread stick, the steps are as follows:

[0058] After the hard bread stick dough is prepared, spray water on the skin to avoid skin cracking due to the low moisture content of the dough. After baking at 100-150°C for 10 minutes, spray hot lye with a mass concentration of 5% on the skin, and continue to bake until cooked. DC-P3 automatic color measuring color difference meter is used to measure the color of the surface embryo skin, and the color index E value is 0.90.

[0059] Immediately after being out of the oven, apply a thin layer of egg ...

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PUM

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Abstract

The invention relates to surface coating liquid of a dark-red-brown high-glossiness bakery product. The surface coating liquid comprises, by weight, the components of 40 parts-70 parts of water, 0.5 part-6 parts of alkali and 30 parts-60 parts of egg white liquid. During baking of the bakery product, hot alkali liquid in the surface coating liquid is used for surface coating first, the proper Maillard reaction condition is controlled, so that the product has attractive dark-red-brown color, the color can be kept for a long time, when the bakery product is fully baked and goes out of an oven, protein liquid is placed in a coating mode, and accordingly the surface of the bakery product has higher brightness and higher transparency.

Description

technical field [0001] The invention belongs to the field of food technology, and relates to a skin coating solution suitable for low-sugar and low-fat baked food, especially a deep reddish brown and high-gloss baked food skin coating liquid and the use of the skin coating liquid to process baked food Methods. Background technique [0002] Bakery flour products include bread, biscuits, cakes, various Chinese and Western pastries and baked snacks, etc. Due to their portability, satisfying hunger and satiety, changeable tastes, and various varieties, they have become more and more popular among people of all ages in recent years. people's favor. At the same time, with the emphasis on healthy eating today, many high-sugar and high-oil baked products are gradually attracting attention, and the improvement of traditional products to low-sugar and low-fat products has become a hot spot in the baking industry. However, after the amount of sugar and oil is reduced, there is a prob...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D8/02
Inventor 李文钊苏宝玲杜依登邓吉婷
Owner 山东乐利事食品有限公司
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