CN104489023A - Lemon-flavor sandwich butter and producing method thereof - Google Patents
Lemon-flavor sandwich butter and producing method thereof Download PDFInfo
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- CN104489023A CN104489023A CN201410694817.3A CN201410694817A CN104489023A CN 104489023 A CN104489023 A CN 104489023A CN 201410694817 A CN201410694817 A CN 201410694817A CN 104489023 A CN104489023 A CN 104489023A
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Abstract
The invention discloses lemon-flavor sandwich butter which is made of raw materials comprising, by weight, 20-70 parts of cocoa butter substitute, 0-10 parts of margarine, 0-20 parts of vegetable oil, 10-40 parts of white sugar, 10-20 parts of glucose powder, 5-30 parts of maltodextrin, 5-20 parts of whole milk powder, 0.2-1.5 parts of salt, 0.5-1 part of lemon flavor, 0.1-0.5 part of citric acid, 0.1-0.3 part of malic acid and 0-0.3 part of food coloring. Compared with conventional butter, the lemon-flavor sandwich butter has the advantages that the butter can be rapidly molded after being sandwiched, spilling of the butter resulting in poor appearance of a product is reduced, and the state of the product after being sandwiched is improved; the butter produced with the method is good in melting performance of the butter and rapid on fragrance presentation; part of grease low in melting point is contained in the butter, so that taste is kept, and production cost can be lowered; the butter is exquisite in texture and smooth and lustrous.
Description
Technical field
the invention belongs to food processing field, be specifically related to sandwich cream of a kind of lemon and preparation method thereof.
Background technology
In bakery field, cream is sandwich is an auxiliary material using widely, not only can promote the mouthfeel of baked product, improve the local flavor of baked product, can promote the nutritive value of baked product simultaneously, make product more characteristic.Current widely used sandwich cream mainly makes
Being aided with sucrose, glucose and other raw materials with margarine, making through dismissing inflation at a high speed.Because the automaticity of current baked product, particularly biscuit improves further, cream is originally softer, quick solidification is not easy after sandwich, cause a large amount of cream to be extruded to leak, cause product appearance bad, when summer high temperature, sandwich cream leaks then more outstanding especially.
Summary of the invention
The object of the invention is for cream in prior art complete sandwich after not easily quick solidification sizing, cause sandwich cream excessive, impact rings the deficiency of product appearance and production efficiency, provides sandwich cream of a kind of lemon and preparation method thereof.
The technical scheme that the present invention adopts to achieve these goals is: the sandwich cream of a kind of lemon, is made up of following raw material according to parts by weight: substitute of cocoa fat 20-70 part, margarine 0-10 part, vegetable oil 0-20 part, white granulated sugar 10-40 part, powdered glucose 10-20 part, maltodextrin 5-30 part, whole milk powder 5-20 part, salt 0.2-1.5 part, lemon extract 0.5-1 part, citric acid 0.1-0.5 part, malic acid 0.1-0.3 part and food coloring 0-0.3 part.
Described food coloring is natural colouring matter.
Described natural colouring matter is edible flavochrome.
Described vegetable oil is palm oil.
The preparation method of the sandwich cream of described lemon, comprises the following steps:
Step one, get the raw material of following parts by weight according to parts by weight: substitute of cocoa fat 20-70 part, margarine 0-10 part, vegetable oil 0-20 part, white granulated sugar 10-40 part, powdered glucose 10-20 part, maltodextrin 5-30 part, whole milk powder 5-20 part, salt 0.2-1.5 part, lemon extract 0.5-1 part, citric acid 0.1-0.5 part, malic acid 0.1-0.3 part and food coloring 0-0.3 part;
Step 2, by white granulated sugar, powdered glucose, maltodextrin, whole milk powder, salt, citric acid and malic acid mix after be crushed to 200 orders, obtain mixing fine powders, for subsequent use;
By substitute of cocoa fat, margarine and vegetable oil mix after be heated to melt completely, be cooled to 28-30 DEG C after mixing, controlled cooling model process in 5-10min in complete, obtain compound lard, for subsequent use;
Step 3, compound lard step 2 obtained joins in stirred vessel, add the lemon extract that step one is got, first low whipping speed is stir 2-3min under 60-100r/min condition, then mixing fine powders step 2 obtained by 200 eye mesh screens joins in stirred vessel, first be stirred to without dry powder under 60-80r/min condition, 5-8min is stirred again under 140-200r/min condition, add food coloring after stirring completes to mix colours, first under 60-100r/min condition, stir 2-3min, then 1min is stirred at 140-200r/min, namely the preparation of the sandwich cream of lemon is completed.
The temperature controlling cream when being undertaken sandwich by the cream prepared is 20-28 DEG C.
The cream prepared carries out sandwich after placing a period of time, use mixer under 200r/min condition, carry out 3-5min high speed and dismiss, and makes it soft, and without grit, before stirring, mixer head is heated to 30 DEG C.
beneficial effect of the present invention
One, cream provided by the invention, can be shaping rapidly after sandwich compared with traditional cream, reduce due to cream overflow cause product appearance bad, improve product sandwich after state; The present invention obtain creaming mouth better, fragrance presents rapidly; Containing the grease of some low melting point in cream, production cost can be reduced while maintenance mouthfeel, and the cream tissue that the present invention obtains is fine and smooth, smooth glossy.
Sandwich machine speed can be improved when two, prepared by cream of the present invention, shorten killing time of cream, after completing preliminary preparation, the comparable traditional cream preparation time of the present invention shortens 5-10 minute, the personnel depaly picking defective products can be reduced simultaneously, enhance productivity.
Detailed description of the invention
The sandwich cream of a kind of lemon, is made up of following raw material according to parts by weight: substitute of cocoa fat 20-70 part, margarine 0-10 part, vegetable oil 0-20 part, white granulated sugar 10-40 part, powdered glucose 10-20 part, maltodextrin 5-30 part, whole milk powder 5-20 part, salt 0.2-1.5 part, lemon extract 0.5-1 part, citric acid 0.1-0.5 part, malic acid 0.1-0.3 part and food coloring 0-0.3 part.
Described food coloring is natural colouring matter.
Described natural colouring matter is edible flavochrome.
Described vegetable oil is palm oil.
The preparation method of the sandwich cream of described lemon, comprises the following steps:
Step one, get the raw material of following parts by weight according to parts by weight: substitute of cocoa fat 20-70 part, margarine 0-10 part, vegetable oil 0-20 part, white granulated sugar 10-40 part, powdered glucose 10-20 part, maltodextrin 5-30 part, whole milk powder 5-20 part, salt 0.2-1.5 part, lemon extract 0.5-1 part, citric acid 0.1-0.5 part, malic acid 0.1-0.3 part and food coloring 0-0.3 part;
Step 2, by white granulated sugar, powdered glucose, maltodextrin, whole milk powder, salt, citric acid and malic acid mix after be crushed to 200 orders, obtain mixing fine powders, for subsequent use;
By substitute of cocoa fat, margarine and vegetable oil mix after be heated to melt completely, be cooled to 28-30 DEG C after mixing, controlled cooling model process in 5-10min in complete, obtain compound lard, for subsequent use;
Step 3, compound lard step 2 obtained joins in stirred vessel, add the lemon extract that step one is got, first low whipping speed is stir 2-3min under 60-100r/min condition, then mixing fine powders step 2 obtained by 200 eye mesh screens joins in stirred vessel, first be stirred to without dry powder under 60-80r/min condition, 5-8min is stirred again under 140-200r/min condition, add food coloring after stirring completes to mix colours, first under 60-100r/min condition, stir 2-3min, then 1min is stirred at 140-200r/min, namely the preparation of the sandwich cream of lemon is completed.
The temperature controlling cream when being undertaken sandwich by the cream prepared is 20-28 DEG C.
The cream prepared carries out sandwich after placing a period of time, use mixer under 200r/min condition, carry out 3-5min high speed and dismiss, and makes it soft, and without grit, before stirring, mixer head is heated to 30 DEG C.
below in conjunction with specific embodiment, the present invention will be further described:
embodiment 1:
The sandwich cream of a kind of lemon, is made up of following raw material according to parts by weight: substitute of cocoa fat 70 parts, margarine 2 parts, plant palm oil 5 parts, white granulated sugar 10 parts, powdered glucose 10 parts, maltodextrin 5 parts, whole milk powder 5 parts, salt 0.2 part, lemon extract 0.5 part, citric acid 0.1 part, malic acid 0.1 part and edible flavochrome 0.1 part.
The preparation method of the sandwich cream of described lemon, comprises the following steps:
Step one, get the raw material of following parts by weight according to above-mentioned parts by weight: substitute of cocoa fat, margarine, plant palm oil, white granulated sugar, powdered glucose, maltodextrin, whole milk powder, salt, lemon extract, citric acid, malic acid and edible flavochrome;
Step 2, by white granulated sugar, powdered glucose, maltodextrin, whole milk powder, salt, citric acid and malic acid mix after be crushed to 200 orders, obtain mixing fine powders, for subsequent use;
By substitute of cocoa fat, margarine and plant palm oil mix after be heated to melt completely, be cooled to 28-30 DEG C after mixing, controlled cooling model process in 5min in complete, obtain compound lard, for subsequent use;
Step 3, compound lard step 2 obtained join in stirred vessel, add the lemon extract that step one is got, first low whipping speed is stir 3min under 60r/min condition, then mixing fine powders step 2 obtained by 200 eye mesh screens joins in stirred vessel, first be stirred to without dry powder under 60r/min condition, 8min is stirred again under 140r/min condition, add edible flavochrome after stirring completes to mix colours, first under 60r/min condition, stir 3min, then stir 1min at 140r/min, namely complete the preparation of the sandwich cream of lemon.
The temperature controlling cream when being undertaken sandwich by the cream prepared is 20 DEG C.
embodiment 2:
The sandwich cream of a kind of lemon, is made up of following raw material according to parts by weight: substitute of cocoa fat 20 parts, margarine 10 parts, plant palm oil 20 parts, white granulated sugar 40 parts, powdered glucose 20 parts, maltodextrin 30 parts, whole milk powder 20 parts, salt 1.5 parts, lemon extract 1 part, citric acid 0.5 part, malic acid 0.3 part and edible flavochrome 0.3 part.
The preparation method of the sandwich cream of described lemon, comprises the following steps:
Step one, get the raw material of following parts by weight according to above-mentioned parts by weight: substitute of cocoa fat, margarine, plant palm oil, white granulated sugar, powdered glucose, maltodextrin, whole milk powder, salt, lemon extract, citric acid, malic acid and edible flavochrome;
Step 2, by white granulated sugar, powdered glucose, maltodextrin, whole milk powder, salt, citric acid and malic acid mix after be crushed to 200 orders, obtain mixing fine powders, for subsequent use;
By substitute of cocoa fat, margarine and plant palm oil mix after be heated to melt completely, be cooled to 28-30 DEG C after mixing, controlled cooling model process in 10min in complete, obtain compound lard, for subsequent use;
Step 3, compound lard step 2 obtained join in stirred vessel, add the lemon extract that step one is got, first low whipping speed is stir 2min under 100r/min condition, then mixing fine powders step 2 obtained by 200 eye mesh screens joins in stirred vessel, first be stirred to without dry powder under 80r/min condition, 5min is stirred again under 200r/min condition, add edible flavochrome after stirring completes to mix colours, first under 100r/min condition, stir 2min, then stir 1min at 200r/min, namely complete the preparation of the sandwich cream of lemon.
The temperature controlling cream when being undertaken sandwich by the cream prepared is 28 DEG C.
embodiment 3:
The sandwich cream of a kind of lemon, is made up of following raw material according to parts by weight: substitute of cocoa fat 40 parts, margarine 5 parts, plant palm oil 10 parts, white granulated sugar 25 parts, powdered glucose 15 parts, maltodextrin 20 parts, whole milk powder 13 parts, salt 1 part, lemon extract 0.8 part, citric acid 0.3 part, malic acid 0.2 part and edible flavochrome 0.2 part.
The preparation method of the sandwich cream of described lemon, comprises the following steps:
Step one, get the raw material of following parts by weight according to above-mentioned parts by weight: substitute of cocoa fat, margarine, plant palm oil, white granulated sugar, powdered glucose, maltodextrin, whole milk powder, salt, lemon extract, citric acid, malic acid and edible flavochrome;
Step 2, by white granulated sugar, powdered glucose, maltodextrin, whole milk powder, salt, citric acid and malic acid mix after be crushed to 200 orders, obtain mixing fine powders, for subsequent use;
By substitute of cocoa fat, margarine and plant palm oil mix after be heated to melt completely, be cooled to 28-30 DEG C after mixing, controlled cooling model process in 8min in complete, obtain compound lard, for subsequent use;
Step 3, compound lard step 2 obtained join in stirred vessel, add the lemon extract that step one is got, first low whipping speed is stir 2.5min under 80r/min condition, then mixing fine powders step 2 obtained by 200 eye mesh screens joins in stirred vessel, first be stirred to without dry powder under 70r/min condition, 6min is stirred again under 180r/min condition, add edible flavochrome after stirring completes to mix colours, first under 80r/min condition, stir 2.5min, then stir 1min at 180r/min, namely complete the preparation of the sandwich cream of lemon.
The temperature controlling cream when being undertaken sandwich by the cream prepared is 24 DEG C.
Claims (6)
1. the sandwich cream of lemon, is characterized in that: be made up of following raw material according to parts by weight: substitute of cocoa fat 20-70 part, margarine 0-10 part, vegetable oil 0-20 part, white granulated sugar 10-40 part, powdered glucose 10-20 part, maltodextrin 5-30 part, whole milk powder 5-20 part, salt 0.2-1.5 part, lemon extract 0.5-1 part, citric acid 0.1-0.5 part, malic acid 0.1-0.3 part and food coloring 0-0.3 part.
2. the sandwich cream of a kind of lemon as claimed in claim 1, is characterized in that: described food coloring is natural colouring matter.
3. the sandwich cream of a kind of lemon as claimed in claim 2, is characterized in that: described natural colouring matter is edible flavochrome.
4. the sandwich cream of a kind of lemon as claimed in claim 1, is characterized in that: described vegetable oil is palm oil.
5. the preparation method of the sandwich cream of a kind of lemon as claimed in claim 1, is characterized in that: comprise the following steps:
Step one, get the raw material of following parts by weight according to parts by weight: substitute of cocoa fat 20-70 part, margarine 0-10 part, vegetable oil 0-20 part, white granulated sugar 10-40 part, powdered glucose 10-20 part, maltodextrin 5-30 part, whole milk powder 5-20 part, salt 0.2-1.5 part, lemon extract 0.5-1 part, citric acid 0.1-0.5 part, malic acid 0.1-0.3 part and food coloring 0-0.3 part;
Step 2, by white granulated sugar, powdered glucose, maltodextrin, whole milk powder, salt, citric acid and malic acid mix after be crushed to 200 orders, obtain mixing fine powders, for subsequent use;
By substitute of cocoa fat, margarine and vegetable oil mix after be heated to melt completely, be cooled to 28-30 DEG C after mixing, controlled cooling model process in 5-10min in complete, obtain compound lard, for subsequent use;
Step 3, compound lard step 2 obtained joins in stirred vessel, add the lemon extract that step one is got, first low whipping speed is stir 2-3min under 60-100r/min condition, then mixing fine powders step 2 obtained by 200 eye mesh screens joins in stirred vessel, first be stirred to without dry powder under 60-80r/min condition, 5-8min is stirred again under 140-200r/min condition, add food coloring after stirring completes to mix colours, first under 60-100r/min condition, stir 2-3min, then 1min is stirred at 140-200r/min, namely the preparation of the sandwich cream of lemon is completed.
6. the preparation method of the sandwich cream of a kind of lemon as claimed in claim 5, is characterized in that: the temperature controlling cream when being undertaken sandwich by the cream prepared is 20-28 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410694817.3A CN104489023B (en) | 2014-11-27 | 2014-11-27 | A kind of sandwich cream of lemon and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410694817.3A CN104489023B (en) | 2014-11-27 | 2014-11-27 | A kind of sandwich cream of lemon and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104489023A true CN104489023A (en) | 2015-04-08 |
| CN104489023B CN104489023B (en) | 2017-10-24 |
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| CN201410694817.3A Expired - Fee Related CN104489023B (en) | 2014-11-27 | 2014-11-27 | A kind of sandwich cream of lemon and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107494748A (en) * | 2017-08-31 | 2017-12-22 | 安徽天祥粮油食品有限公司 | A kind of strawberry flavor dilute cream and preparation method thereof |
| CN110692790A (en) * | 2019-11-06 | 2020-01-17 | 上海来顿食品有限公司 | Chinese prickly ash flavor sandwich chocolate and preparation method thereof |
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Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2004103089A2 (en) * | 2003-05-14 | 2004-12-02 | 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 |
| CN101095425A (en) * | 2007-07-04 | 2008-01-02 | 美晨集团股份有限公司 | Stuffing material for bakery products |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107494748A (en) * | 2017-08-31 | 2017-12-22 | 安徽天祥粮油食品有限公司 | A kind of strawberry flavor dilute cream and preparation method thereof |
| CN110692790A (en) * | 2019-11-06 | 2020-01-17 | 上海来顿食品有限公司 | Chinese prickly ash flavor sandwich chocolate and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN104489023B (en) | 2017-10-24 |
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Granted publication date: 20171024 Termination date: 20181127 |