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Muffin preblend powder and application thereof

A technology for ready-mixed flour and muffins, which is applied to the field of ready-mixed muffins, can solve the problems of different colors of slurry heating time patterns, large pores on the surface of muffins, different printing sequences, etc., and achieve a clear printing pattern. , The surface is delicate and smooth, and the effect is simple to use

Inactive Publication Date: 2017-09-08
广东奇乐趣食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problem that the color of the pattern produced by the 3D food printer is different due to the different printing sequence and the length of the slurry heating time, and there are large pores on the surface of the muffin caused by the leavening agent

Method used

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  • Muffin preblend powder and application thereof
  • Muffin preblend powder and application thereof
  • Muffin preblend powder and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A muffin premix for 3D printing, in parts by weight, comprising the following raw materials: 63.97 parts of low-gluten wheat flour, 10 parts of sucrose, 16 parts of trehalose, 5 parts of powdered oil, 2 parts of pre-gelatinized modified modified starch, 1 part of polyglycerol fatty acid ester, 0.5 part of xanthan gum, 0.8 part of edible salt, 0.4 part of baking powder, 0.2 part of citric acid, 0.1 part of food flavor, 0.02 part of sucralose, 0.01 part of steviol glycoside.

Embodiment 2

[0033] A muffin premix for 3D printing, in parts by weight, comprising the following raw materials: 54.93 parts of low-gluten wheat flour, 5 parts of sucrose, 20 parts of trehalose, 10 parts of powdered oil, 3 parts of pre-gelatinized modified modified starch, 3 parts of polyglycerol fatty acid ester, 1 part of xanthan gum, 1 part of edible salt, 1 part of baking soda, 0.5 part of citric acid, 0.5 part of food flavor, 0.05 part of sucralose, and 0.02 part of steviol glycoside.

Embodiment 3

[0035] A muffin premix for 3D printing, in parts by weight, comprising the following raw materials: 70 parts of low-gluten wheat flour, 8 parts of sucrose, 12 parts of trehalose, 6 parts of powdered oil, 1 part of pregelatinized denatured starch, 1 part of polyglycerol fatty acid ester, 0.6 part of xanthan gum, 0.6 part of edible salt, 0.2 part of baking powder, 0.3 part of citric acid, 0.2 part of food flavor, 0.01 part of sucralose, and 0.03 part of steviol glycoside.

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Abstract

The invention discloses muffin preblend powder. The muffin preblend powder comprises the following raw materials in parts by weight: 50-70 parts of low-gluten wheat flour, 5-10 parts of cane sugar, 10-20 parts of trehalose, 4-10 parts of powdered oil, 1-3 parts of pre-pasted modified starch, 1-3 parts of an emulsifying agent, 0.5-1 part of a thickening stabilizing agent, 0.5-1 part of edible salt, 0.2-1 part of a leavening agent, 0-1.5 parts of edible natural pigment and 0.02-0.1 part of a sweetening agent. The muffin preblend powder disclosed by the invention is used for making muffin, in the heating process, the situation that the muffin generates brown stains fast so that patterns are not beautiful cannot be caused, and the muffin preblend powder is particularly suitable for preparing muffin through a 3D printing technique.

Description

technical field [0001] The invention belongs to the technical field of preparation of 3D printed cake raw materials, and in particular relates to a muffin premix powder for 3D printing and an application thereof. Background technique [0002] Muffins are a type of cake, usually using baking powder or baking soda as a leavening agent, stirred by low-gluten flour, eggs, sugar, butter, salt, etc., and fried pastry. Muffin premix is ​​a product developed for the convenience of making. Add eggs, milk and oil, pre-mix evenly to form a batter, and then put it into a frying pan to fry into pieces of hot muffins. [0003] With the improvement of the quality of life, consumers not only have higher and higher requirements for the quality of food, but also have more personalized requirements for the appearance of food. However, the traditional food processing technology is limited by the shape of the mold and the skill level of the operator, so it is impossible to produce personalized ...

Claims

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Application Information

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IPC IPC(8): A21D10/00A21D2/18A21D2/14A21D2/16A21D2/36
CPCA21D2/145A21D2/16A21D2/165A21D2/181A21D2/185A21D2/186A21D2/36A21D10/005
Inventor 陈颖娴杨菁李妙莲
Owner 广东奇乐趣食品科技有限公司
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