Animal and plant mixed cream for conditioning and application thereof

Abstract

The invention discloses animal and plant mixed cream for conditioning and application thereof. The cream for conditioning is prepared from, by weight, 1-400 parts of vegetable oil, 0-200 parts of glucose, 0-200 parts of maltodextrin, 1-400 parts of milk fat, 1-200 parts of milk powder, 10-150 parts of an emulsifying agent, 0.1-4 parts of guar gum, 0.1-5 parts of phosphate buffer salt, 0.1-3 parts of salt, 0-2 parts of edible essence, 1-200 parts of saccharides and the balance water added until the total part is 100. The animal and plant mixed cream has the aroma of natural butter or margarine, can replace whipping cream or butter or margarine, is applied to a baking product formula or smeared to the surfaces of baking products to harmonize the flavor and increase the aroma and has the advantages of being strong in milk flavor, capable of resisting high-temperature baking and achieving the unique flavor of animal fat, convenient to use, capable of improving the tissue state of the products and good in stability.

Description

technical field [0001] The invention relates to the technical field of cream products, in particular to an animal-plant mixed conditioning cream and its application. Background technique [0002] At present, most baked products on the market need to add butter or margarine to taste and flavor, but they need to be manually heated to dissolve butter or margarine for modulation, which is time-consuming and labor-intensive, and easy to add unevenly, prolonging the stirring time, and prone to baking products. Quality instability problem. SUMMARY OF THE INVENTION [0003] The technical problem to be solved by the present invention is to provide a conditioning cream, which is composed of animal and vegetable cream, can replace whipped cream, butter or margarine, and is applied to the recipe of baked products or applied to the surface of baked products to flavor and enhance the flavor. It has the characteristics of rich milk flavor, high temperature baking resistance, unique anim...

AI Technical Summary

Problems solved by technology

[0002] At present, most baked products on the market need to add butter or margarine to flavor and increase flavor, but it needs to be heated and dissolved by hand to prepare the butter or margarine, which is time-consuming and laborious, and it is easy to add unevenly, prolong the stirring time, and baked products are prone to appear. Unstable quality

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