CN103598278A - Milk flavor powder for cakes and preparing method thereof - Google Patents
Milk flavor powder for cakes and preparing method thereof Download PDFInfo
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- CN103598278A CN103598278A CN201310617587.6A CN201310617587A CN103598278A CN 103598278 A CN103598278 A CN 103598278A CN 201310617587 A CN201310617587 A CN 201310617587A CN 103598278 A CN103598278 A CN 103598278A
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Abstract
The invention discloses a milk flavor powder for cakes and a preparing method thereof. The milk flavor powder comprises, by weight, 9-10% of beef tallow, 9-10% of butter, 28-31% of corn starch, 28-31% of maltodextrin, 5-6% of vanillin, 1.2-1.3% of ethyl maltol, 6.5-7.5% of silicon dioxide, 5.5-6.5% of tricalcium phosphate and 0.4-0.45% of milk flavor essence. The preparing method of the milk flavor powder includes the steps that firstly, the beef tallow and the butter are dissolved and mixed in a water bath at the temperature of 40-50 DEG C, and the milk flavor essence is added and mixed fully to obtain mixed liquid; secondly, the corn starch, the maltodextrin, the vanillin, the ethyl maltol, the silicon dioxide and the tricalcium phosphate are placed in a food processer to be mixed fully; finally the obtained mixed liquid is added in the food processer and mixed evenly to obtain the milk flavor powder for the cakes. The preparing method of the milk flavor powder has the advantages of being simple in process, convenient to operate, capable of being used for mass production conveniently, good in product quality and the like.
Description
Technical field
The present invention relates to milk taste face powder and preparation method thereof for a kind of cake.
Background technology
Cake is a kind of wheaten food, can be divided into many types, typical cake is a kind of SP spongecake that is similar to sponge that the mode that bakes is made, and the raw material that SP spongecake is made mainly comprises weak strength flour, white granulated sugar, egg, baking powder, SP cake oil, vegetable oil, Yan Heshui.In the manufacturing process of cake, in order to strengthen the milk fragrance of product, generally need to add milk-taste essence to carry out blending to product, but in the process of using at essence, because its addition is difficult to control, cause the product quality of curing out unstable, and fragrance is natural not, is difficult to reach gratifying effect.Therefore, need in the market milk taste face powder for a kind of cake, require its addition easily to control, and the product with stable quality baking out, the soft nature of fragrance.
Summary of the invention
One of object of the present invention is that above-mentioned due to addition, to be difficult to control the baked product quality causing unstable in order to solve, and fragrance is technical problem and a kind of milk taste face powder that cake is used that cures is provided not naturally.It is carrier that this milk taste face powder be take cornstarch, maltodextrin, and silica, tricalcium phosphate are anticaking agent, make product more evenly smooth; Vanillic aldehyde, ethyl maltol, butter, cream are fumet, by their being reasonably combined, better set off the milk fragrance of milk-taste essence by contrast.
Two of object of the present invention is a kind of preparation method who cures the milk taste face powder of cake use who provides above-mentioned.
The autogamy milk-taste essence of the butter that the raw material of this milk taste face powder is 9-10%, the butter of 9-10%, the maltodextrin of the cornstarch of 28-31%, 28-31%, the ethyl maltol of the vanillic aldehyde of 5-6%, 1.2-1.3%, the tricalcium phosphate of the silica of 6.5-7.5%, 5.5-6.5% and 0.4-0.45%.
Above-mentioned milk-taste essence used counts by weight percentage, and its raw material composition and content are as follows:
This experiment obtains bakes cake face powder others is difficult to copy, thereby makes the product special flavour of oneself unique.The characteristics of cake of using this milk taste face powder to cure out is stable, the soft nature of fragrance, while well having overcome use liquid essence, addition is wayward, unstable and the fragrance of product quality is the defect such as soft nature not, and by the simple mixing of pressed powder material composition, made bake the outstanding not shortcoming of face powder local flavor.
Technical scheme of the present invention
A milk taste face powder for cake, counts by weight percentage, and its raw material composition and content are as follows:
Butter 9-10%
Butter 9-10%
Cornstarch 28-31%
Maltodextrin 28-31%
Vanillic aldehyde 5-6%
Ethyl maltol 1.2-1.3%
Silica 6.5-7.5%
Tricalcium phosphate 5.5-6.5%
Milk-taste essence 0.4-0.45%;
Above-mentioned milk-taste essence used counts by weight percentage, and its raw material composition and content are as follows:
The preparation method of above-mentioned milk-taste essence, concrete steps are as follows:
During allotment, according to the different aromas feature of raw material, raw material is added according to proportioning successively, according to upper table raw material composition order, add in essential bottle and weigh successively, finally add propylene glycol solvent quantitative, dissolve and mix and obtain milk-taste essence, differentiating its flavouring essence quality.In allocation process, to note balance and persistence between various note features, and will prevent that uncomfortable or inharmonic fragrance from occurring.By fragrance, distinguish, determine that a certain note intensity should strengthen or weaken, through constantly improving essence configuration, make the quality of essence product be able to Improvement and perfection.
The preparation method of milk taste face powder for above-mentioned a kind of cake, specifically comprises the steps:
(1), butter, butter dissolved in the water-bath of 40-50 ℃ mix after, add milk-taste essence, be fully mixed to get mixed liquor;
(2), cornstarch, maltodextrin, vanillic aldehyde, ethyl maltol, silica, tricalcium phosphate are placed in to cooking machine and fully mix 1-2min;
(3), the mixed liquor obtaining in step (1) is added in cooking machine and stirs always, add rear startup cooking machine, after mixing, obtain milk taste face powder for cake.
Beneficial effect of the present invention
Milk taste face powder for a kind of cake of the present invention, is carrier owing to take cornstarch, maltodextrin, and silica, tricalcium phosphate are anticaking agent, make the cake of final gained more evenly smooth with milk taste face powder; Further, owing to take vanillic aldehyde, ethyl maltol, butter, cream, it is fumet, and being reasonably combined by them, better set off the milk fragrance of milk-taste essence by contrast, while well having overcome use liquid essence, addition is wayward, the unstable and fragrance of product quality not the defect such as soft nature and by the simple mixing of pressed powder material composition, made bake the outstanding not shortcoming of face powder local flavor.
Further, the present invention is type-odor by homemade milk-taste essence, and what obtain bakes cake face powder others is difficult to copy, thereby makes the milk taste face powder unique flavor for cake of final gained, the characteristics of cake of further using this milk taste face powder to cure out is stable, the soft nature of fragrance.
Further, a kind of cake of the present invention with the preparation method of milk taste face powder have technique simple, easy to operate, be convenient to the advantages such as batch production, good product quality.
The specific embodiment
Below by specific embodiment, the present invention is further set forth, but do not limit the present invention.
Various embodiments of the present invention various experiment materials and instrument used sees the following form:
embodiment 1
A milk taste face powder for cake, counts by weight percentage, and its raw material composition and content are as follows:
Butter 10.0%
Butter 10.0%
Cornstarch 30.0%
Maltodextrin 30.0%
Vanillic aldehyde 5.00%
Ethyl maltol 1.25%
Silica 7.50%
Tricalcium phosphate 5.85%
Milk-taste essence 0.40%;
Described milk-taste essence counts by weight percentage, and its raw material composition and content are as follows:
The preparation process of described milk-taste essence is as follows:
During allotment, according to the different aromas feature of raw material, raw material is added according to proportioning successively, according to upper table raw material composition order, add in essential bottle and weigh successively, finally add propylene glycol solvent quantitative, dissolve and mix and obtain milk-taste essence, differentiating its flavouring essence quality.In allocation process, to note balance and persistence between various note features, and will prevent that uncomfortable or inharmonic fragrance from occurring.By fragrance, distinguish, determine that a certain note intensity should strengthen or weaken, through constantly improving essence configuration, make the quality of essence product be able to Improvement and perfection.
The preparation method of milk taste face powder for above-mentioned a kind of cake, specifically comprises the steps:
(1), butter, butter dissolved in the water-bath of 40-50 ℃ mix after, add milk-taste essence, be fully mixed to get mixed liquor;
(2), cornstarch, maltodextrin, vanillic aldehyde, ethyl maltol, silica, tricalcium phosphate are placed in to cooking machine and fully mix 1-2min;
(3), the mixed liquor obtaining in step (1) is added in cooking machine and stirs always, add rear startup cooking machine, after mixing, obtain milk taste face powder for cake.
embodiment 2
A milk taste face powder for cake, counts by weight percentage, and its raw material composition and content are as follows:
Butter 10.0%
Butter 10.0%
Cornstarch 29.60%
Maltodextrin 30.0%
Vanillic aldehyde 5.00%
Ethyl maltol 1.25%
Silica 7.50%
Tricalcium phosphate 6.20%
Milk-taste essence 0.45%;
Described milk-taste essence is with embodiment 1.
Above-mentioned a kind of cake uses the preparation method of milk taste face powder with embodiment 1.
embodiment 3
A milk taste face powder for cake, counts by weight percentage, and its raw material composition and content are as follows:
Butter 10.0%
Butter 10.0%
Cornstarch 30.0%
Maltodextrin 31.0%
Vanillic aldehyde 5.00%
Ethyl maltol 1.25%
Silica 6.50%
Tricalcium phosphate 5.85%
Milk-taste essence 0.40%;
Described milk-taste essence is with embodiment 1.
Above-mentioned a kind of cake uses the preparation method of milk taste face powder with embodiment 1.
embodiment 4
A milk taste face powder for cake, counts by weight percentage, and its raw material composition and content are as follows:
Butter 9.50%
Butter 9.50%
Cornstarch 30.0%
Maltodextrin 31.0%
Vanillic aldehyde 6.00%
Ethyl maltol 1.25%
Silica 6.50%
Tricalcium phosphate 5.85%
Milk-taste essence 0.40%;
Described milk-taste essence is with embodiment 1.
Above-mentioned a kind of cake uses the preparation method of milk taste face powder with embodiment 1.
embodiment 5
A milk taste face powder for cake, counts by weight percentage, and its raw material composition and content are as follows:
Butter 10.0%
Butter 10.0%
Cornstarch 30.5%
Maltodextrin 30.0%
Vanillic aldehyde 5.00%
Ethyl maltol 1.25%
Silica 6.50%
Tricalcium phosphate 6.35%
Milk-taste essence 0.40%;
Described milk-taste essence is with embodiment 1.
Above-mentioned a kind of cake uses the preparation method of milk taste face powder with embodiment 1.
application Example 1
The cake of embodiment 1 gained is used for curing cake with milk taste face powder to be verified.
The making formula that bakes cake is as following table:
Note: the use amount of milk taste face powder is 0.3% of weak strength flour weight.
The manufacture craft that bakes cake is as follows:
Egg liquid, white granulated sugar (middling speed is beaten evenly) → water, salt, SP cake oil (beating evenly fast) → weak strength flour, baking powder, milk taste face powder (beating evenly fast) → slowly add vegetable oil (beating to mixing at a slow speed) → injection molding → bake (upper oven temperature: 190 ℃, lower oven temperature: 200 ℃, bake the time: about 20min)
comparative examples 1
Bake the making formula of cake with Application Example 1, wherein milk taste face powder substitutes with commercially available liquid milk-taste essence.
The manufacture craft that bakes cake is as follows:
Egg liquid, white granulated sugar (middling speed is beaten evenly) → water, salt, SP cake oil (beating evenly fast) → weak strength flour, baking powder (beating evenly fast) → slowly add vegetable oil (beating to mixing at a slow speed) → injection molding → bake (upper oven temperature: 190 ℃, lower oven temperature: 200 ℃, bake the time: about 20min)
comparative examples 2
Bake the making formula of cake with Application Example 1, wherein milk taste face powder substitutes with the powder that bakes of commercially available solids mixing.
The manufacture craft that bakes cake is as follows:
Egg liquid, white granulated sugar (middling speed is beaten evenly) → water, salt, SP cake oil (beating evenly fast) → weak strength flour, baking powder (beating evenly fast) → slowly add vegetable oil (beating to mixing at a slow speed) → injection molding → bake (upper oven temperature: 190 ℃, lower oven temperature: 200 ℃, bake the time: about 20min)
comparative examples 3
Bake the making formula of cake with Application Example 1, wherein milk taste face powder does not add.
The manufacture craft that bakes cake is as follows:
Egg liquid, white granulated sugar (middling speed is beaten evenly) → water, salt, SP cake oil (beating evenly fast) → weak strength flour, baking powder (beating evenly fast) → slowly add vegetable oil (beating to mixing at a slow speed) → injection molding → bake (upper oven temperature: 190 ℃, lower oven temperature: 200 ℃, bake the time: about 20min)
Subjective appreciation experiment: ten subjective appreciation personnel (6 female 4 men) carry out subjective appreciation to the cake of Application Example 1, comparative examples 1, comparative examples 2 and comparative examples 3 gained respectively.Standards of grading are formulated with wheat flour > > with reference to SB/T 10142-1993 < < cake.Total points 100 minutes, wherein cake cored structure is 20 minutes, mouthfeel 30 minutes, local flavor 30 minutes, outward appearance 20 minutes.Calculate the mean value of 10 subjective appreciation person's scorings, to evaluate the acceptability of cake and consumer's preference degree.Results of sensory evaluation sees the following form:
Note: in same hurdle, different letter representations exist
p<significant difference in 0.05 level.
As can be seen from the above table, cake and the comparative example 1 of interpolation milk taste face powder of the present invention, 2, 3 cake is compared, in two indexs of cored structure and outward appearance without significant difference, and in two indexs of mouthfeel and local flavor, the cake that adds milk taste face powder is obviously better than adding liquid milk-taste essence, add the cake that bakes face powder and do not add milk taste face powder that simple solid material mixes, this explanation is keeping on the basis of cake cored structure and outward appearance, when the milk taste face powder of this experiment invention cures for cake, the product special flavour curing out and mouthfeel more can win liking of consumer, product quality is more stable, the softer nature of fragrance.
Above said content is only the basic explanation of the present invention under conceiving, and any equivalent transformation that technical scheme according to the present invention is done all belongs to the scope of protection of the invention.
Claims (8)
1. a milk taste face powder for cake, is characterized in that counting by weight percentage, and its raw material composition and content are as follows:
Butter 9-10%
Butter 9-10%
Cornstarch 28-31%
Maltodextrin 28-31%
Vanillic aldehyde 5-6%
Ethyl maltol 1.2-1.3%
Silica 6.5-7.5%
Tricalcium phosphate 5.5-6.5%
Milk-taste essence 0.4-0.45%;
Wherein said milk-taste essence counts by weight percentage, and its raw material composition and content are as follows:
Fourth position decalactone 18.760%
Fourth position undecalactone 20.250%
Fourth position dodecalactone 19.796%
Butyric acid 0.288%
Sad (10%) 0.540%
Capric acid (10%) 0.380%
Vanillic aldehyde 6.172%
Ethyl vanillin (10%) 4.020%
Maltol (10%) 3.064%
Ethyl maltol (5%) 2.074%
Octanal 0.500%
Capraldehyde 0.578%
Ethyl acetate 1.092%
Ethyl butyrate 0.564%
Third heptalactone 1.684%
Arbricolin 1.802%
Third caprolactone 6.614%
Anisic aldehyde 4.060%
Bytyry butyl lactate 0.262%
3-hydroxy-2-butanone 0.774%
Pentanedione (1%) 1.296%
Solvent (propane diols) 5.430%.
2. milk taste face powder for a kind of cake as claimed in claim 1, is characterized in that counting by weight percentage, and its raw material composition and content are as follows:
Butter 10.0%
Butter 10.0%
Cornstarch 30.0%
Maltodextrin 30.0%
Vanillic aldehyde 5.00%
Ethyl maltol 1.25%
Silica 7.50%
Tricalcium phosphate 5.85%
Milk-taste essence 0.40%.
3. milk taste face powder for a kind of cake as claimed in claim 1, is characterized in that counting by weight percentage, and its raw material composition and content are as follows:
Butter 10.0%
Butter 10.0%
Cornstarch 29.60%
Maltodextrin 30.0%
Vanillic aldehyde 5.00%
Ethyl maltol 1.25%
Silica 7.50%
Tricalcium phosphate 6.20%
Milk-taste essence 0.45%.
4. milk taste face powder for a kind of cake as claimed in claim 1, is characterized in that counting by weight percentage, and its raw material composition and content are as follows:
Butter 10.0%
Butter 10.0%
Cornstarch 30.0%
Maltodextrin 31.0%
Vanillic aldehyde 5.00%
Ethyl maltol 1.25%
Silica 6.50%
Tricalcium phosphate 5.85%
Milk-taste essence 0.40%.
5. milk taste face powder for a kind of cake as claimed in claim 1, is characterized in that counting by weight percentage, and its raw material composition and content are as follows:
Butter 9.50%
Butter 9.50%
Cornstarch 30.0%
Maltodextrin 31.0%
Vanillic aldehyde 6.00%
Ethyl maltol 1.25%
Silica 6.50%
Tricalcium phosphate 5.85%
Milk-taste essence 0.40%.
6. milk taste face powder for a kind of cake as claimed in claim 1, is characterized in that counting by weight percentage, and its raw material composition and content are as follows:
Butter 10.0%
Butter 10.0%
Cornstarch 30.5%
Maltodextrin 30.0%
Vanillic aldehyde 5.00%
Ethyl maltol 1.25%
Silica 6.50%
Tricalcium phosphate 6.35%
Milk-taste essence 0.40%.
7. milk-taste essence used in milk taste face powder for a kind of cake as claimed in claim 1, is characterized in that counting by weight percentage, and its raw material composition and content are as follows:
Fourth position decalactone 18.760%
Fourth position undecalactone 20.250%
Fourth position dodecalactone 19.796%
Butyric acid 0.288%
Sad (10%) 0.540%
Capric acid (10%) 0.380%
Vanillic aldehyde 6.172%
Ethyl vanillin (10%) 4.020%
Maltol (10%) 3.064%
Ethyl maltol (5%) 2.074%
Octanal 0.500%
Capraldehyde 0.578%
Ethyl acetate 1.092%
Ethyl butyrate 0.564%
Third heptalactone 1.684%
Arbricolin 1.802%
Third caprolactone 6.614%
Anisic aldehyde 4.060%
Bytyry butyl lactate 0.262%
3-hydroxy-2-butanone 0.774%
Pentanedione (1%) 1.296%
Solvent (propane diols) 5.430%.
8. the preparation method of milk taste face powder for a kind of cake as claimed in claim 1, is characterized in that specifically comprising the steps:
(1), butter, butter dissolved in the water-bath of 40-50 ℃ mix after, add milk-taste essence, be fully mixed to get mixed liquor;
(2), cornstarch, maltodextrin, vanillic aldehyde, ethyl maltol, silica, tricalcium phosphate are placed in to cooking machine and fully mix 1-2min;
(3), the mixed liquor obtaining in step (1) is added in cooking machine and stirs always, add rear startup cooking machine, after mixing, obtain milk taste face powder for cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310617587.6A CN103598278A (en) | 2013-11-29 | 2013-11-29 | Milk flavor powder for cakes and preparing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310617587.6A CN103598278A (en) | 2013-11-29 | 2013-11-29 | Milk flavor powder for cakes and preparing method thereof |
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| CN103598278A true CN103598278A (en) | 2014-02-26 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642995A (en) * | 2015-03-11 | 2015-05-27 | 天津春发生物科技集团有限公司 | Sweet maize essence and preparation method thereof |
| CN108125199A (en) * | 2017-10-31 | 2018-06-08 | 浙江杭曼食品科技有限公司 | A kind of dry cream essence and preparation method thereof |
| CN108618093A (en) * | 2017-03-22 | 2018-10-09 | 广州四季风食品科技有限公司 | A kind of cake creamy essence and preparation method thereof |
| CN110897140A (en) * | 2019-11-29 | 2020-03-24 | 苏州禾田香料有限公司 | Cake-type edible essence containing thioester acetate |
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| CN1533699A (en) * | 2003-04-01 | 2004-10-06 | 深圳市海川实业股份有限公司 | Milk fragrant poweer for baked food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1533699A (en) * | 2003-04-01 | 2004-10-06 | 深圳市海川实业股份有限公司 | Milk fragrant poweer for baked food |
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| 侯红霞: "《请让我们吃得健康些》", 30 April 2011, 北京燕山出版社 * |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642995A (en) * | 2015-03-11 | 2015-05-27 | 天津春发生物科技集团有限公司 | Sweet maize essence and preparation method thereof |
| CN108618093A (en) * | 2017-03-22 | 2018-10-09 | 广州四季风食品科技有限公司 | A kind of cake creamy essence and preparation method thereof |
| CN108125199A (en) * | 2017-10-31 | 2018-06-08 | 浙江杭曼食品科技有限公司 | A kind of dry cream essence and preparation method thereof |
| CN110897140A (en) * | 2019-11-29 | 2020-03-24 | 苏州禾田香料有限公司 | Cake-type edible essence containing thioester acetate |
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Application publication date: 20140226 |