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Sandwiching cream and preparation method thereof

A filling cream and production method technology, which is applied in the direction of cream preparations, dairy products, edible oil/fat, etc., can solve the problems of filling cream overflow, affecting product appearance and production efficiency, and the cream is not easy to quickly solidify and fix, so as to maintain the taste , reduce the effect of poor appearance of products, and reduce the staffing of picking defective products

Inactive Publication Date: 2015-04-08
河南梦想食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a sandwich cream and its preparation method in view of the shortcomings in the prior art that the cream is not easy to solidify quickly after the filling is completed, causing the filling cream to overflow, affecting the appearance of the product and production efficiency.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A sandwich cream made from the following raw materials in parts by weight: 20 parts of cocoa butter substitute, 2 parts of margarine, 5 parts of vegetable palm oil, 10 parts of white granulated sugar, 10 parts of glucose powder, 5 parts of maltodextrin, full-fat 5 parts of milk powder, 0.2 parts of salt, 0.2 parts of milk flavor, 0.2 parts of cream flavor and 0.1 part of edible yellow pigment.

[0033] The preparation method of described sandwich cream, comprises the following steps:

[0034] Step 1. Take the following raw materials according to the above parts by weight: cocoa butter substitute, margarine, vegetable oil, white granulated sugar, glucose powder, maltodextrin, whole milk powder, salt, milk essence, cream essence and edible yellow pigment ;

[0035] Step 2, mix white granulated sugar, glucose powder, maltodextrin, whole milk powder and salt, and then pulverize to 200 mesh to obtain mixed fine powder, set aside;

[0036] Mix the cocoa butter substitute, m...

Embodiment 2

[0040] A sandwich cream made from the following raw materials in parts by weight: 70 parts of cocoa butter substitute, 30 parts of margarine, 20 parts of vegetable palm oil, 40 parts of white sugar, 20 parts of glucose powder, 30 parts of maltodextrin, 20 parts of milk powder, 1.5 parts of salt, 0.5 parts of milk flavor, 0.5 parts of cream flavor and 0.3 parts of edible yellow pigment.

[0041] The preparation method of described sandwich cream, comprises the following steps:

[0042] Step 1. Take the following raw materials according to the above parts by weight: cocoa butter substitute, margarine, vegetable oil, white granulated sugar, glucose powder, maltodextrin, whole milk powder, salt, milk essence, cream essence and edible yellow pigment ;

[0043] Step 2, mix white granulated sugar, glucose powder, maltodextrin, whole milk powder and salt, and then pulverize to 200 mesh to obtain mixed fine powder, set aside;

[0044] Mix the cocoa butter substitute, margarine and ve...

Embodiment 3

[0048] A sandwich cream made from the following raw materials in parts by weight: 45 parts of cocoa butter substitute, 15 parts of margarine, 10 parts of vegetable palm oil, 25 parts of white granulated sugar, 15 parts of glucose powder, 18 parts of maltodextrin, full-fat 13 parts of milk powder, 1 part of salt, 0.3 parts of milk flavor, 0.3 parts of cream flavor and 0.2 parts of edible caramel coloring.

[0049] The preparation method of described sandwich cream, comprises the following steps:

[0050] Step 1. Take the following raw materials according to the above parts by weight: cocoa butter substitute, margarine, vegetable oil, white granulated sugar, glucose powder, maltodextrin, whole milk powder, salt, milk essence, cream essence and edible caramel pigment;

[0051] Step 2, mix white granulated sugar, glucose powder, maltodextrin, whole milk powder and salt, and then pulverize to 200 mesh to obtain mixed fine powder, set aside;

[0052] Mix the cocoa butter substitut...

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Abstract

The invention discloses a sandwiching cream which is prepared from the following raw materials in parts by weight: 20-70 parts of cocoa butter replacer, 0-30 parts of margarine, 0-20 parts of plant oil, 10-40 parts of white granulated sugar, 10-20 parts of glucose powder, 5-30 parts of maltodextrin, 5-20 parts of whole milk powder, 0.2-1.5 parts of table salt, 0.2-0.5 part of milk flavor, 0.2-0.5 part of cream flavor, and 0-0.3 part of an artificial food coloring. The prepared cream can be rapidly molded after being sandwiched, bad appearance of a product caused by overflowing of the cream is reduced, and the state after the product is sandwiched is improved; the obtained cream has relatively good melt-in-the-mouth property, and a fragrance is presented quickly; the cream contains a part of grease with low melting point, can reduce the production cost while maintaining the mouthfeel; and moreover, the obtained cream is delicate in taste, and is smooth and shiny.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a sandwich cream and a preparation method thereof. Background technique [0002] In the field of baked food, cream sandwich is a very widely used auxiliary raw material, which can not only improve the taste and flavor of baked products, but also improve the nutritional value of baked products and make the products more distinctive. The currently widely used sandwich cream mainly uses [0003] It is made of margarine supplemented with sucrose, glucose and other raw materials, which are aerated at high speed. Due to the further improvement of the automation of current bakery products, especially biscuits, the original cream is relatively soft, and it is not easy to solidify quickly after filling, causing a large amount of cream to be squeezed and leaked, resulting in poor appearance of the product, especially in summer when the sandwich cream is hot. Ejaculation is mor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/14A23D7/00
Inventor 赵崧森赵冠峰
Owner 河南梦想食品有限公司
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