CN104430709B - One cultivates peanut sandwich cream and preparation method thereof - Google Patents
One cultivates peanut sandwich cream and preparation method thereof Download PDFInfo
- Publication number
- CN104430709B CN104430709B CN201410695212.6A CN201410695212A CN104430709B CN 104430709 B CN104430709 B CN 104430709B CN 201410695212 A CN201410695212 A CN 201410695212A CN 104430709 B CN104430709 B CN 104430709B
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- parts
- peanut
- cream
- essence
- sandwich
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
Abstract
The present invention discloses one and cultivated peanut sandwich cream, is made up according to parts by weight of following raw material：0 0.3 parts of 20 70 parts of substitute of cocoa fat, 0 10 parts of margarine, 0 20 parts of vegetable oil, 5 10 parts of peanut butter, 10 40 parts of white granulated sugar, 10 20 parts of powdered glucose, 5 30 parts of maltodextrin, 5 20 parts of whole milk powder, 0.2 1.5 parts of salt, 0.5 1 parts of peanut essence, 0 0.2 parts of butter essence and food coloring.The cream that the present invention is provided compared with traditional cream, it is sandwich after can be molded rapidly, reduce due to cream overflow cause product appearance bad, improve product it is sandwich after state；Preferably, fragrance presents rapid the creaming mouth that the present invention is obtained；Contain the grease of some low melting point in cream, production cost can be reduced while mouthfeel is kept, and the cream tissue that the present invention is obtained is fine and smooth, it is smooth glossy.
Description
Technical field
The invention belongs to food processing field, and in particular to one cultivates peanut sandwich cream and preparation method thereof.
Background technology
In bakery field, sandwich cream is the auxiliary material of a use widely, can not only lift baking
The mouthfeel of product, the local flavor for improving baked product, while the nutritive value of baked product can be lifted, make product more characteristic.When
Preceding widely used sandwich cream is mainly aided with sucrose, glucose and other raw materials using margarine, is dismissed by high speed
Inflation is made.Because the automaticity of current baked product, particularly biscuit is further improved, cream originally is softer,
It is not easy quick solidification after sandwich, causes a large amount of cream to be extruded and leak, cause product appearance bad, especially in summer high temperature
Sandwich cream leaks then more prominent.
The content of the invention
The purpose of the present invention is that quick solidification sizing is difficult after completion is sandwich for cream in the prior art, causes sandwich
Cream is excessive, and influence rings the not enough of product appearance and production efficiency and cultivated peanut sandwich cream and preparation method thereof there is provided one.
The technical scheme that uses to achieve these goals of the present invention is：One cultivates peanut sandwich cream, according to parts by weight
It is made up of following raw material：20-70 parts of substitute of cocoa fat, 0-10 parts of margarine, 0-20 parts of vegetable oil, 5-10 parts of peanut butter, white sand
Sugared 10-40 parts, 10-20 parts of powdered glucose, 5-30 parts of maltodextrin, 5-20 parts of whole milk powder, 0.2-1.5 parts of salt, peanut are fragrant
0-0.3 parts of smart 0.5-1 parts, 0-0.2 parts of butter essence and food coloring.
Described food coloring is natural pigment.
Described natural pigment is edible caramel colorant.
Described vegetable oil is palm oil.
The preparation method of the sandwich cream of described peanut, comprises the following steps：
Step 1: taking the raw material of following parts by weight according to parts by weight：20-70 parts of substitute of cocoa fat, margarine 0-
10 parts, 0-20 parts of vegetable oil, 5-10 parts of peanut butter, 10-40 parts of white granulated sugar, 10-20 parts of powdered glucose, 5-30 parts of maltodextrin,
5-20 parts of whole milk powder, 0.2-1.5 parts of salt, 0.5-1 parts of peanut essence, 0-0.2 parts of butter essence and food coloring 0-0.3
Part；
Step 2: being crushed to 200 mesh after white granulated sugar, powdered glucose, maltodextrin, whole milk powder and salt are mixed, obtain
It is standby to mixing fine powders；
It is heated to being completely melt after substitute of cocoa fat, margarine, peanut butter and vegetable oil are mixed, is cooled down after being well mixed
To 28-30 DEG C, control cooling procedure is interior in 5-10min to be completed, and obtains compound lard, standby；
Step 3: the compound lard that step 2 is obtained is added in stirring container, the peanut perfume that step one is taken is added
Then essence and butter essence, first low whipping speed will be walked to stir 2-3min under the conditions of 60-100r/min by 200 eye mesh screens
Rapid two obtained mixing fine powders are added in stirring container, are first stirred extremely without dry powder under the conditions of 60-80r/min, then in 140-
5-8min is stirred under the conditions of 200r/min, food coloring is added after the completion of stirring and is mixed colours, first under the conditions of 60-100r/min
2-3min is stirred, then 1min is stirred in 140-200r/min, that is, completes the making of the sandwich cream of peanut.
The temperature that cream is controlled when the cream prepared is carried out into sandwich is 20-28 DEG C.
The cream prepared, which is placed, to carry out sandwich after a period of time, to use mixer to enter under the conditions of 200r/min
Row 3-5min high speeds are dismissed, and make it soft, and without grit, by mixer die heating to 30 DEG C before stirring.
Beneficial effects of the present invention
One, the cream that provides of the present invention compared with traditional cream, it is sandwich after can be molded rapidly, reduce due to milk oil spill
Go out to cause product appearance bad, the state after improvement product is sandwich；Preferably, fragrance is presented the creaming mouth that the present invention is obtained
Rapidly；Contain the grease of some low melting point in cream, production cost can be reduced while mouthfeel is kept, and of the invention
The cream tissue arrived is fine and smooth, smooth glossy.
Secondly, the cream of the present invention can improve sandwich machine speed when making, shorten killing time for cream, before completion
After phase preparation, the present invention shortens 5-10 minutes than traditional cream Production Time, and defective products is picked while can reduce
Personnel depaly, improves production efficiency.
Embodiment
One cultivates peanut sandwich cream, is made up according to parts by weight of following raw material：20-70 parts of substitute of cocoa fat, margarine
0-10 parts, 0-20 parts of vegetable oil, 5-10 parts of peanut butter, 10-40 parts of white granulated sugar, 10-20 parts of powdered glucose, maltodextrin 5-30
Part, 5-20 parts of whole milk powder, 0.2-1.5 parts of salt, 0.5-1 parts of peanut essence, 0-0.2 parts of butter essence and food coloring 0-
0.3 part.
Described food coloring is natural pigment.
Described natural pigment is edible caramel colorant.
Described vegetable oil is palm oil.
The preparation method of the sandwich cream of described peanut, comprises the following steps：
Step 1: taking the raw material of following parts by weight according to parts by weight：20-70 parts of substitute of cocoa fat, margarine 0-
10 parts, 0-20 parts of vegetable oil, 5-10 parts of peanut butter, 10-40 parts of white granulated sugar, 10-20 parts of powdered glucose, 5-30 parts of maltodextrin,
5-20 parts of whole milk powder, 0.2-1.5 parts of salt, 0.5-1 parts of peanut essence, 0-0.2 parts of butter essence and food coloring 0-0.3
Part；
Step 2: being crushed to 200 mesh after white granulated sugar, powdered glucose, maltodextrin, whole milk powder and salt are mixed, obtain
It is standby to mixing fine powders；
It is heated to being completely melt after substitute of cocoa fat, margarine, peanut butter and vegetable oil are mixed, is cooled down after being well mixed
To 28-30 DEG C, control cooling procedure is interior in 5-10min to be completed, and obtains compound lard, standby；
Step 3: the compound lard that step 2 is obtained is added in stirring container, the peanut perfume that step one is taken is added
Then essence and butter essence, first low whipping speed will be walked to stir 2-3min under the conditions of 60-100r/min by 200 eye mesh screens
Rapid two obtained mixing fine powders are added in stirring container, are first stirred extremely without dry powder under the conditions of 60-80r/min, then in 140-
5-8min is stirred under the conditions of 200r/min, food coloring is added after the completion of stirring and is mixed colours, first under the conditions of 60-100r/min
2-3min is stirred, then 1min is stirred in 140-200r/min, that is, completes the making of the sandwich cream of peanut.
The temperature that cream is controlled when the cream prepared is carried out into sandwich is 20-28 DEG C.
Below in conjunction with specific embodiment, the present invention will be further described：
Embodiment 1：
One cultivates peanut sandwich cream, is made up according to parts by weight of following raw material：70 parts of substitute of cocoa fat, margarine 20
Part, 5 parts of plant palm oil, 5 parts of peanut butter, 10 parts of white granulated sugar, 10 parts of powdered glucose, 5 parts of maltodextrin, 5 parts of whole milk powder, food
0.1 part of 0.2 part of salt, 0.5 part of peanut essence, 0.1 part of butter essence and edible caramel colorant.
The preparation method of the sandwich cream of described peanut, comprises the following steps：
Step 1: taking the raw material of following parts by weight according to parts by weight：Substitute of cocoa fat, margarine, plant palm
Oil, peanut butter, white granulated sugar, powdered glucose, maltodextrin, whole milk powder, salt, peanut essence, butter essence and edible caramel
Pigment；
Step 2: being crushed to 200 mesh after white granulated sugar, powdered glucose, maltodextrin, whole milk powder and salt are mixed, obtain
It is standby to mixing fine powders；
It is heated to being completely melt after substitute of cocoa fat, margarine, peanut butter and vegetable oil are mixed, is cooled down after being well mixed
To 28-30 DEG C, control cooling procedure is interior in 5min to be completed, and obtains compound lard, standby；
Step 3: the compound lard that step 2 is obtained is added in stirring container, the peanut perfume that step one is taken is added
Then essence and butter essence, first low whipping speed obtained step 2 by 200 eye mesh screens to stir 3min under the conditions of 60r/min
To mixing fine powders be added in stirring container, first stirring is to without dry powder under the conditions of 60r/min, then under the conditions of 140r/min
8min is stirred, edible caramel colorant is added after the completion of stirring and is mixed colours, 3min, Ran Hou are first stirred under the conditions of 60r/min
140r/min stirs 1min, that is, completes the making of the sandwich cream of peanut.
The temperature that cream is controlled when the cream prepared is carried out into sandwich is 20 DEG C.
Embodiment 2：
One cultivates peanut sandwich cream, is made up according to parts by weight of following raw material：20 parts of substitute of cocoa fat, margarine 10
Part, 20 parts of plant palm oil, 10 parts of peanut butter, 40 parts of white granulated sugar, 20 parts of powdered glucose, 30 parts of maltodextrin, whole milk powder 20
Part, 1.5 parts of salt, 1 part of peanut essence, 0.2 part of butter essence and 0.3 part of edible caramel colorant.
The preparation method of the sandwich cream of described peanut, comprises the following steps：
Step 1: taking the raw material of following parts by weight according to above-mentioned parts by weight：Substitute of cocoa fat, margarine, plant
Palm oil, peanut butter, white granulated sugar, powdered glucose, maltodextrin, whole milk powder, salt, peanut essence, butter essence and edible
Caramel colorant；
Step 2: being crushed to 200 mesh after white granulated sugar, powdered glucose, maltodextrin, whole milk powder and salt are mixed, obtain
It is standby to mixing fine powders；
It is heated to being completely melt after substitute of cocoa fat, margarine, peanut butter and vegetable oil are mixed, is cooled down after being well mixed
To 28-30 DEG C, control cooling procedure is interior in 10min to be completed, and obtains compound lard, standby；
Step 3: the compound lard that step 2 is obtained is added in stirring container, the peanut perfume that step one is taken is added
Then essence and butter essence, first low whipping speed obtained step 2 by 200 eye mesh screens to stir 2min under the conditions of 100r/min
To mixing fine powders be added in stirring container, first stirring is to without dry powder under the conditions of 80r/min, then under the conditions of 200r/min
5min is stirred, edible caramel colorant is added after the completion of stirring and is mixed colours, 2min, Ran Hou are first stirred under the conditions of 100r/min
200r/min stirs 1min, that is, completes the making of the sandwich cream of peanut.
The temperature that cream is controlled when the cream prepared is carried out into sandwich is 28 DEG C.
Embodiment 3：
One cultivates peanut sandwich cream, is made up according to parts by weight of following raw material：45 parts of substitute of cocoa fat, 5 parts of margarine,
10 parts of plant palm oil, 7 parts of peanut butter, 25 parts of white granulated sugar, 15 parts of powdered glucose, 18 parts of maltodextrin, 13 parts of whole milk powder, food
0.1 part of 1 part of salt, 0.7 part of peanut essence, 0 part of butter essence and edible caramel colorant.
The preparation method of the sandwich cream of described peanut, comprises the following steps：
Step 1: taking the raw material of following parts by weight according to above-mentioned parts by weight：Substitute of cocoa fat, margarine, plant
Palm oil, peanut butter, white granulated sugar, powdered glucose, maltodextrin, whole milk powder, salt, peanut essence and edible caramel colorant；
Step 2: being crushed to 200 mesh after white granulated sugar, powdered glucose, maltodextrin, whole milk powder and salt are mixed, obtain
It is standby to mixing fine powders；
It is heated to being completely melt after substitute of cocoa fat, margarine, peanut butter and vegetable oil are mixed, is cooled down after being well mixed
To 28-30 DEG C, control cooling procedure is interior in 8min to be completed, and obtains compound lard, standby；
Step 3: the compound lard that step 2 is obtained is added in stirring container, the peanut perfume that step one is taken is added
Essence and butter essence, first low whipping speed are to stir 2.5min under the conditions of 80r/min, then by 200 eye mesh screens by step 2
Obtained mixing fine powders are added in stirring container, are first stirred extremely without dry powder under the conditions of 70r/min, then in 180r/min conditions
Lower stirring 7min, adds edible caramel colorant and is mixed colours, 2min is first stirred under the conditions of 80r/min, then after the completion of stirring
1min is stirred in 180r/min, that is, completes the making of the sandwich cream of peanut.
The temperature that cream is controlled when the cream prepared is carried out into sandwich is 24 DEG C.
Claims (1)
1. a preparation method for cultivating peanut sandwich cream, it is characterised in that：Comprise the following steps：
Step 1: taking the raw material of following parts by weight according to parts by weight：20-70 parts of substitute of cocoa fat, 0-10 parts of margarine,
0-20 parts of vegetable oil, 5-10 parts of peanut butter, 10-40 parts of white granulated sugar, 10-20 parts of powdered glucose, 5-30 parts of maltodextrin, whole milk
0-0.3 parts of 5-20 parts of powder, 0.2-1.5 parts of salt, 0.5-1 parts of peanut essence, 0-0.2 parts of butter essence and food coloring；
Step 2: being crushed to 200 mesh after white granulated sugar, powdered glucose, maltodextrin, whole milk powder and salt are mixed, mixed
Fine powder is closed, it is standby；
It is heated to being completely melt after substitute of cocoa fat, margarine, peanut butter and vegetable oil are mixed, is cooled to after being well mixed
28-30 DEG C, control cooling procedure is interior in 5-10min to be completed, and obtains compound lard, standby；
Step 3: the compound lard that step 2 is obtained is added in stirring container, add peanut essence that step one taken and
Butter essence, first low whipping speed is to stir 2-3min under the conditions of 60-100r/min, then by 200 eye mesh screens by step 2
Obtained mixing fine powders are added in stirring container, are first stirred extremely without dry powder under the conditions of 60-80r/min, then in 140-200r/
5-8min is stirred under the conditions of min, food coloring is added after the completion of stirring and is mixed colours, is first stirred under the conditions of 60-100r/min
2-3min, then stirs 1min in 140-200r/min, that is, completes the making of the sandwich cream of peanut.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410695212.6A CN104430709B (en) | 2014-11-27 | 2014-11-27 | One cultivates peanut sandwich cream and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410695212.6A CN104430709B (en) | 2014-11-27 | 2014-11-27 | One cultivates peanut sandwich cream and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104430709A CN104430709A (en) | 2015-03-25 |
| CN104430709B true CN104430709B (en) | 2017-10-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410695212.6A Expired - Fee Related CN104430709B (en) | 2014-11-27 | 2014-11-27 | One cultivates peanut sandwich cream and preparation method thereof |
Country Status (1)
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070678A (en) * | 2016-08-04 | 2016-11-09 | 陈温 | The formula of a kind of colored butter and manufacture method |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004103089A8 (en) * | 2003-05-14 | 2005-02-03 | Rcd Holdings Inc | Protein enhanced low carbohydrate snack food |
| CN1907042A (en) * | 2005-08-04 | 2007-02-07 | 冯健 | Biscuit sandwich material, sandwich cake and method for making same |
| CN101606545A (en) * | 2009-07-23 | 2009-12-23 | 贵州大学 | A kind of nutritional biscuit with high bone calcium and preparation method thereof |
| CN101731361A (en) * | 2008-11-11 | 2010-06-16 | 光明乳业股份有限公司 | Cream and making method and use thereof |
| CN102405952A (en) * | 2011-12-02 | 2012-04-11 | 洽洽食品股份有限公司 | Method for processing sandwich cakes |
| CN103918762A (en) * | 2014-05-06 | 2014-07-16 | 河北康园香美客食品有限公司 | Sugar-free Chinese chestnut sandwich biscuit and processing method thereof |
-
2014
- 2014-11-27 CN CN201410695212.6A patent/CN104430709B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004103089A8 (en) * | 2003-05-14 | 2005-02-03 | Rcd Holdings Inc | Protein enhanced low carbohydrate snack food |
| CN1907042A (en) * | 2005-08-04 | 2007-02-07 | 冯健 | Biscuit sandwich material, sandwich cake and method for making same |
| CN101731361A (en) * | 2008-11-11 | 2010-06-16 | 光明乳业股份有限公司 | Cream and making method and use thereof |
| CN101606545A (en) * | 2009-07-23 | 2009-12-23 | 贵州大学 | A kind of nutritional biscuit with high bone calcium and preparation method thereof |
| CN102405952A (en) * | 2011-12-02 | 2012-04-11 | 洽洽食品股份有限公司 | Method for processing sandwich cakes |
| CN103918762A (en) * | 2014-05-06 | 2014-07-16 | 河北康园香美客食品有限公司 | Sugar-free Chinese chestnut sandwich biscuit and processing method thereof |
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| Publication number | Publication date |
|---|---|
| CN104430709A (en) | 2015-03-25 |
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