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Instant cheese powder and preparation thereof

A technology of custard powder and formula, applied in baking, baking mixture, food science, etc., can solve problems such as poor water absorption, poor gloss, and poor shape retention

Inactive Publication Date: 2006-03-15
SHENZHEN OCEAN POWER INDUSTRIAL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many brands of custard powder on the market, but they all have disadvantages such as poor operability, high temperature resistance, easy thinning, poor water absorption, poor gloss, and poor shape retention after baking.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1 An instant custard powder, including the following components:

[0014] Component name Mass percentage (100%)

[0015] Cane sugar powder 35

[0016] Pregelatinized starch 25

[0017] Milk flavor 0.2

[0018] Milk powder 22

[0019] Sodium Alginate 2

[0020] β-carotene 0.2

[0021] AK sugar 0.5

[0022] Condensed milk flavor 0.1

[0023] Whey powder 15

[0024] 100 in total

[0025] Weigh and inspect the raw materials according to the above formula. In order to remove the larger particles and impurities in the various raw materials, all the raw materials must be sieved through 60 meshes. When mixing, the milk flavor, sodium alginate, β-carotene, and AK sugar , Condensed milk flavor and other smaller materials are pre-mixed, and then poured into the mixer to mix with the remaining materials. After stirring together for 30 minutes, about half of the materials discharged from the discharge port are poured into the mixer again, and continue to stir for 15 minutes to m...

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PUM

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Abstract

An instant Jishi powder with rich nutrients, strong milk smell, agreeable taste and high resistance to high temp is proportionally prepared from cane sugar, pre-gelatinized starch, milk essence, milk powder, sodium alginate, beta-carotene, AK sugar, condensed milk essence and whey powder. Its preparing process is also disclosed.

Description

Technical field [0001] The invention relates to a filling for baked foods, in particular to an instant custard powder and a preparation method. Background technique [0002] Instant custard powder refers to custard powder that can be dissolved in cold water without heating to the gelatinization temperature. It is different from ordinary custard powder. Instant custard powder has the advantages of convenient operation and good taste. It is applied to the filling of puffs, egg tarts, pies and bread. At present, there are many brands of custard powder on the market, but they all have disadvantages such as poor operability, high temperature resistance, easy thinning, poor water absorption, poor gloss, and poor shape retention after baking. Aiming at these defects, after many experimental studies, the present invention provides an instant custard powder with greatly improved quality and many advantages. Summary of the invention [0003] The purpose of the present invention is to prov...

Claims

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Application Information

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IPC IPC(8): A21D10/00
Inventor 杜荣茂何唯平
Owner SHENZHEN OCEAN POWER INDUSTRIAL CO LTD
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