CN104489120A - Sandwiching cream and preparation method thereof - Google Patents
Sandwiching cream and preparation method thereof Download PDFInfo
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- CN104489120A CN104489120A CN201410694859.7A CN201410694859A CN104489120A CN 104489120 A CN104489120 A CN 104489120A CN 201410694859 A CN201410694859 A CN 201410694859A CN 104489120 A CN104489120 A CN 104489120A
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- cream
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- maltodextrin
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Abstract
The invention discloses a sandwiching cream which is prepared from the following raw materials in parts by weight: 20-70 parts of cocoa butter replacer, 0-30 parts of margarine, 0-20 parts of plant oil, 10-40 parts of white granulated 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 table salt, 0.2-0.5 part of milk flavor, 0.2-0.5 part of cream flavor, and 0-0.3 part of an artificial food coloring. The prepared cream can be rapidly molded after being sandwiched, bad appearance of a product caused by overflowing of the cream is reduced, and the state after the product is sandwiched is improved; the obtained cream has relatively good melt-in-the-mouth property, and a fragrance is presented quickly; the cream contains a part of grease with low melting point, can reduce the production cost while maintaining the mouthfeel; and moreover, the obtained cream is delicate in taste, and is smooth and shiny.
Description
Technical field
the invention belongs to food processing field, be specifically related to a kind of sandwich cream 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 a kind of sandwich cream and preparation method thereof.
The technical scheme that the present invention adopts to achieve these goals is: a kind of sandwich cream, is made up of following raw material according to parts by weight: substitute of cocoa fat 20-70 part, margarine 0-30 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, milk flavour 0.2-0.5 part, butter essence 0.2-0.5 part and food coloring 0-0.3 part.
Described food coloring is natural colouring matter.
Described natural colouring matter is edible flavochrome or edible caramel colorant.
Described vegetable oil is palm oil.
The preparation method of described sandwich cream, 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 0-30 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, milk flavour 0.2-0.5 part, butter essence 0.2-0.5 part and food coloring 0-0.3 part;
Step 2, by white granulated sugar, powdered glucose, maltodextrin, whole milk powder and salt 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 milk flavour and butter essence that step one gets, 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 making of sandwich cream is completed.
Be 20-28 DEG C by controlling the temperature of cream time sandwich for the cream prepared.
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, cream of the present invention makes, shorten killing time of cream, after completing preliminary preparation, the present invention shortens 5-10 minute comparable traditional cream Production Time, the personnel depaly picking defective products can be reduced simultaneously, enhance productivity.
Detailed description of the invention
A kind of sandwich cream, is made up of following raw material according to parts by weight: substitute of cocoa fat 20-70 part, margarine 0-30 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, milk flavour 0.2-0.5 part, butter essence 0.2-0.5 part and food coloring 0-0.3 part.
Described food coloring is natural colouring matter.
Described natural colouring matter is edible flavochrome or edible caramel colorant.
Described vegetable oil is palm oil.
The preparation method of described sandwich cream, 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 0-30 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, milk flavour 0.2-0.5 part, butter essence 0.2-0.5 part and food coloring 0-0.3 part;
Step 2, by white granulated sugar, powdered glucose, maltodextrin, whole milk powder and salt 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 milk flavour and butter essence that step one gets, 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 making of sandwich cream is completed.
Be 20-28 DEG C by controlling the temperature of cream time sandwich for the cream prepared.
By adding different batchings, the cream of different taste can be made, preparing strawberry flavor cream as added strawberry jam, adding chocolate cream, preparing chocolate flavoured cream etc. when preparing cream.
below in conjunction with specific embodiment, the invention will be further described:
embodiment 1:
A kind of sandwich cream, is made up of following raw material according to parts by weight: substitute of cocoa fat 20 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, milk flavour 0.2 part, butter essence 0.2 part and edible flavochrome 0.1 part.
The preparation method of described sandwich cream, 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, vegetable oil, white granulated sugar, powdered glucose, maltodextrin, whole milk powder, salt, milk flavour, butter essence and edible flavochrome;
Step 2, by white granulated sugar, powdered glucose, maltodextrin, whole milk powder and salt 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 5min in complete, obtain compound lard, for subsequent use;
Step 3, compound lard step 2 obtained join in stirred vessel, add milk flavour and butter essence that step one gets, first low whipping speed is stir 2min 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, 5min 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 making of sandwich cream.
It is 20 DEG C by controlling the temperature of cream time sandwich for the cream prepared.
embodiment 2:
A kind of sandwich cream, is made up of following raw material according to parts by weight: substitute of cocoa fat 70 parts, margarine 30 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, milk flavour 0.5 part, butter essence 0.5 part and edible flavochrome 0.3 part.
The preparation method of described sandwich cream, 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, vegetable oil, white granulated sugar, powdered glucose, maltodextrin, whole milk powder, salt, milk flavour, butter essence and edible flavochrome;
Step 2, by white granulated sugar, powdered glucose, maltodextrin, whole milk powder and salt 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 10min in complete, obtain compound lard, for subsequent use;
Step 3, compound lard step 2 obtained join in stirred vessel, add milk flavour and butter essence that step one gets, first low whipping speed is stir 3min 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, 8min 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 1200r/min, namely complete the making of sandwich cream.
It is 28 DEG C by controlling the temperature of cream time sandwich for the cream prepared.
embodiment 3:
A kind of sandwich cream, is made up of following raw material according to parts by weight: substitute of cocoa fat 45 parts, margarine 15 parts, plant palm oil 10 parts, white granulated sugar 25 parts, powdered glucose 15 parts, maltodextrin 18 parts, whole milk powder 13 parts, salt 1 part, milk flavour 0.3 part, butter essence 0.3 part and edible caramel colorant 0.2 part.
The preparation method of described sandwich cream, 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, vegetable oil, white granulated sugar, powdered glucose, maltodextrin, whole milk powder, salt, milk flavour, butter essence and edible caramel colorant;
Step 2, by white granulated sugar, powdered glucose, maltodextrin, whole milk powder and salt 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 8min in complete, obtain compound lard, for subsequent use;
Step 3, compound lard step 2 obtained join in stirred vessel, add milk flavour and butter essence that step one gets, first low whipping speed is stir 3min 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 caramel colorant after stirring completes to mix colours, first under 80r/min condition, stir 3min, then stir 1min at 180r/min, namely complete the making of sandwich cream.
It is 24 DEG C by controlling the temperature of cream time sandwich for the cream prepared.
Claims (6)
1. a sandwich cream, is characterized in that: be made up of following raw material according to parts by weight: substitute of cocoa fat 20-70 part, margarine 0-30 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, milk flavour 0.2-0.5 part, butter essence 0.2-0.5 part and food coloring 0-0.3 part.
2. a kind of sandwich cream as claimed in claim 1, is characterized in that: described food coloring is natural colouring matter.
3. a kind of sandwich cream as claimed in claim 2, is characterized in that: described natural colouring matter is edible flavochrome or edible caramel colorant.
4. a kind of sandwich cream as claimed in claim 1, is characterized in that: described vegetable oil is palm oil.
5. the preparation method of a kind of sandwich cream 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 0-30 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, milk flavour 0.2-0.5 part, butter essence 0.2-0.5 part and food coloring 0-0.3 part;
Step 2, by white granulated sugar, powdered glucose, maltodextrin, whole milk powder and salt 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 milk flavour and butter essence that step one gets, 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 making of sandwich cream is completed.
6. the preparation method of a kind of sandwich cream as claimed in claim 5, is characterized in that: be 20-28 DEG C by controlling the temperature of cream time sandwich for the cream prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410694859.7A CN104489120B (en) | 2014-11-27 | 2014-11-27 | A kind of sandwich cream and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410694859.7A CN104489120B (en) | 2014-11-27 | 2014-11-27 | A kind of sandwich cream and preparation method thereof |
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| CN104489120A true CN104489120A (en) | 2015-04-08 |
| CN104489120B CN104489120B (en) | 2017-10-24 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707286A (en) * | 2016-02-01 | 2016-06-29 | 天津南侨食品有限公司 | Low molecular trans-fat sandwich cream composition and preparation method thereof |
| ITUB20160374A1 (en) * | 2016-01-14 | 2017-07-14 | Marina Chiuchiolo | PAINTING COLOR EDIBLE, METHOD OF PREPARATION OF SUCH COLOR FROM PAINTED EDIBLE, USE OF AN EDIBLE COMPOSITE AS PAINTING COLOR, KIT OF PAINTING COLORS |
| CN107484831A (en) * | 2016-06-11 | 2017-12-19 | 卢峰 | A kind of crucial way of sandwich cream |
| CN108783385A (en) * | 2018-04-19 | 2018-11-13 | 浙江百强乳业有限公司 | The formula and processing technology of sweet tea milk element |
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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 |
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| CN101569323A (en) * | 2009-05-22 | 2009-11-04 | 孙秀丽 | Butter puff cookies |
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| CN103404574A (en) * | 2013-08-27 | 2013-11-27 | 西北农林科技大学 | Grape biscuit and manufacturing method thereof |
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2014
- 2014-11-27 CN CN201410694859.7A patent/CN104489120B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101569323A (en) * | 2009-05-22 | 2009-11-04 | 孙秀丽 | Butter puff cookies |
| CN102405952A (en) * | 2011-12-02 | 2012-04-11 | 洽洽食品股份有限公司 | Method for processing sandwich cakes |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ITUB20160374A1 (en) * | 2016-01-14 | 2017-07-14 | Marina Chiuchiolo | PAINTING COLOR EDIBLE, METHOD OF PREPARATION OF SUCH COLOR FROM PAINTED EDIBLE, USE OF AN EDIBLE COMPOSITE AS PAINTING COLOR, KIT OF PAINTING COLORS |
| CN105707286A (en) * | 2016-02-01 | 2016-06-29 | 天津南侨食品有限公司 | Low molecular trans-fat sandwich cream composition and preparation method thereof |
| CN107484831A (en) * | 2016-06-11 | 2017-12-19 | 卢峰 | A kind of crucial way of sandwich cream |
| CN108783385A (en) * | 2018-04-19 | 2018-11-13 | 浙江百强乳业有限公司 | The formula and processing technology of sweet tea milk element |
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| CN104489120B (en) | 2017-10-24 |
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