Baking composite non-dairy cream and preparation method thereof

Abstract

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.

Description

technical field [0001] The invention belongs to the technical field of cream products, and in particular relates to a baked non-dairy cream and a preparation method thereof. Background technique [0002] The object of the present invention is to provide a kind of non-dairy cream system, some are whipped products as pastry decoration materials, some are cream products used as beverage ingredients, and some are cream products used for cooking. Cream products are cream products used in bakery products such as bread and cake toppings. Conventional production of bread is to add water (or ice water), oil, sugar, salt, yeast, dairy products and other variety improvers to whip the dough with flour, relax and shape, proof, and bake. [0003] The existing production method has the following defects: 1. There are many kinds of ingredients in the existing bread and cake technology, and there are many operation steps, which may easily cause product instability; 2. There are many kinds o...

AI Technical Summary

Problems solved by technology

[0003] The existing production method has the following defects: 1. There are many kinds of ingredients in the existing bread and cake technology, and there are many operation steps, which may easily cause product instability; 2. There are many kinds of ingredients in the existing bread and cake technology, and the management of ingredients is complicated. The shelf life of each product is different. There are always some ingredients that will be wasted when used; 3. For the average baker, it is necessary to temporarily check the recipe list for the amount of various ingredients added; the work efficiency is low and it is easy to make mistakes

Images