CN104489120B - A kind of sandwich cream and preparation method thereof - Google Patents
A kind of sandwich cream and preparation method thereof Download PDFInfo
- Publication number
- CN104489120B CN104489120B CN201410694859.7A CN201410694859A CN104489120B CN 104489120 B CN104489120 B CN 104489120B CN 201410694859 A CN201410694859 A CN 201410694859A CN 104489120 B CN104489120 B CN 104489120B
- Authority
- CN
- China
- Prior art keywords
- parts
- cream
- sandwich
- conditions
- mixed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Dairy Products (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of sandwich cream, it 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 30 parts of margarine, 0 20 parts of vegetable oil, 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, 0.2 0.5 parts of milk flavour, 0.2 0.5 parts of butter essence and food coloring.Can be rapidly molded after cream prepared by the present invention is sandwich, reduce and cause product appearance bad because cream overflows, 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 a kind of 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 mainly makes
It is aided with sucrose, glucose and other raw materials with margarine, dismissing inflation by high speed is made.Due to working as front baking
The automaticity of roasting product, particularly biscuit is further improved, and cream originally is softer, is not easy after sandwich rapid solidifying
Gu, cause a large amount of cream to be extruded and leak, cause product appearance bad, especially sandwich cream leaks then more in summer high temperature
It is 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 there is provided a kind of sandwich cream and preparation method thereof for the deficiency of influence sound product appearance and production efficiency.
The technical scheme that uses to achieve these goals of the present invention is:A kind of sandwich cream, according to parts by weight by with
Lower raw material is made:20-70 parts of substitute of cocoa fat, 0-30 parts of margarine, 0-20 parts of vegetable oil, 10-40 parts of white granulated sugar, powdered glucose
10-20 parts, 5-30 parts of maltodextrin, 5-20 parts of whole milk powder, 0.2-1.5 parts of salt, 0.2-0.5 parts of milk flavour, creamy
Smart 0.2-0.5 parts and 0-0.3 parts of food coloring.
Described food coloring is natural pigment.
Described natural pigment 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 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-
30 parts, 0-20 parts of vegetable oil, 10-40 parts of white granulated sugar, 10-20 parts of powdered glucose, 5-30 parts of maltodextrin, whole milk powder 5-20
Part, 0.2-1.5 parts of salt, 0.2-0.5 parts of milk flavour, 0.2-0.5 parts of butter essence and 0-0.3 parts of food coloring;
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 and vegetable oil are mixed, 28-30 is cooled to after being well mixed
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 milk 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 sandwich cream.
The temperature of cream is controlled to be 20-28 DEG C when sandwich in the cream prepared.
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
A kind of sandwich cream, is made up according to parts by weight of following raw material:20-70 parts of substitute of cocoa fat, margarine 0-30
Part, 0-20 parts of vegetable oil, 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,
0-0.3 parts of 0.2-1.5 parts of salt, 0.2-0.5 parts of milk flavour, 0.2-0.5 parts of butter essence and food coloring.
Described food coloring is natural pigment.
Described natural pigment 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 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-
30 parts, 0-20 parts of vegetable oil, 10-40 parts of white granulated sugar, 10-20 parts of powdered glucose, 5-30 parts of maltodextrin, whole milk powder 5-20
Part, 0.2-1.5 parts of salt, 0.2-0.5 parts of milk flavour, 0.2-0.5 parts of butter essence and 0-0.3 parts of food coloring;
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 and vegetable oil are mixed, 28-30 is cooled to after being well mixed
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 milk 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 sandwich cream.
The temperature of cream is controlled to be 20-28 DEG C when sandwich in the cream prepared.
The cream of different taste can be made by adding different dispensings when preparing cream, such as add strawberry jam and prepare
Strawberry flavor cream, adds chocolate cream, prepares chocolate flavoured cream etc..
Below in conjunction with specific embodiment, the invention will be further described:
Embodiment 1:
A kind of sandwich cream, is made up according to parts by weight of following raw material:20 parts of substitute of cocoa fat, 2 parts of margarine, plant
5 parts of palm oil, 10 parts of white granulated sugar, 10 parts of powdered glucose, 5 parts of maltodextrin, 5 parts of whole milk powder, 0.2 part of salt, milk flavour
0.1 part of 0.2 part, 0.2 part of butter essence and edible flavochrome.
The preparation method of described sandwich cream, 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
Oil, white granulated sugar, powdered glucose, maltodextrin, whole milk powder, salt, milk flavour, butter essence and edible flavochrome;
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 and vegetable oil are mixed, 28-30 is cooled to after being well mixed
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 milk 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 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
5min is stirred, edible flavochrome 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 sandwich cream.
The temperature of cream is controlled to be 20 DEG C when sandwich in the cream prepared.
Embodiment 2:
A kind of sandwich cream, is made up according to parts by weight of following raw material:70 parts of substitute of cocoa fat, 30 parts of margarine, plant
20 parts of thing palm oil, 40 parts of white granulated sugar, 20 parts of powdered glucose, 30 parts of maltodextrin, 20 parts of whole milk powder, 1.5 parts of salt, milk
0.3 part of 0.5 part of essence, 0.5 part of butter essence and edible flavochrome.
The preparation method of described sandwich cream, 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
Oil, white granulated sugar, powdered glucose, maltodextrin, whole milk powder, salt, milk flavour, butter essence and edible flavochrome;
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 and vegetable oil are mixed, 28-30 is cooled to after being well mixed
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 milk 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 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
8min is stirred, edible flavochrome is added after the completion of stirring and is mixed colours, 2min, Ran Hou are first stirred under the conditions of 100r/min
1200r/min stirs 1min, that is, completes the making of sandwich cream.
The temperature of cream is controlled to be 28 DEG C when sandwich in the cream prepared.
Embodiment 3:
A kind of sandwich cream, is made up according to parts by weight of following raw material:45 parts of substitute of cocoa fat, 15 parts of margarine, plant
10 parts of thing palm oil, 25 parts of white granulated sugar, 15 parts of powdered glucose, 18 parts of maltodextrin, 13 parts of whole milk powder, 1 part of salt, milk are fragrant
0.2 part of 0.3 part of essence, 0.3 part of butter essence and edible caramel colorant.
The preparation method of described sandwich cream, 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
Oil, white granulated sugar, powdered glucose, maltodextrin, whole milk powder, salt, milk flavour, 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 and vegetable oil are mixed, 28-30 is cooled to after being well mixed
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 milk 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 80r/min
To mixing fine powders be added in stirring container, first stirring is to without dry powder under the conditions of 70r/min, then under the conditions of 180r/min
6min 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 80r/min
180r/min stirs 1min, that is, completes the making of sandwich cream.
The temperature of cream is controlled to be 24 DEG C when sandwich in the cream prepared.
Claims (1)
1. a kind of preparation method of 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, 0-30 parts of margarine,
0-20 parts of vegetable oil, 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, salt
0-0.3 parts of 0.2-1.5 parts, 0.2-0.5 parts of milk flavour, 0.2-0.5 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 and vegetable oil are mixed, 28-30 DEG C is cooled to after being well mixed,
Control cooling procedure is interior in 5-10min to complete, obtain compound lard, it is standby;
Step 3: the compound lard that step 2 is obtained is added in stirring container, add milk flavour 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 sandwich cream.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410694859.7A CN104489120B (en) | 2014-11-27 | 2014-11-27 | A kind of sandwich cream and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410694859.7A CN104489120B (en) | 2014-11-27 | 2014-11-27 | A kind of sandwich cream and preparation method thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
CN104489120A CN104489120A (en) | 2015-04-08 |
CN104489120B true CN104489120B (en) | 2017-10-24 |
Family
ID=52930653
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410694859.7A Expired - Fee Related CN104489120B (en) | 2014-11-27 | 2014-11-27 | A kind of sandwich cream and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104489120B (en) |
Families Citing this family (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 |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20040228957A1 (en) * | 2003-05-14 | 2004-11-18 | James Carl Schmidt | 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 |
CN100586290C (en) * | 2007-07-04 | 2010-02-03 | 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 |
CN102405952B (en) * | 2011-12-02 | 2013-02-27 | 洽洽食品股份有限公司 | Method for processing sandwich cakes |
CN103404574B (en) * | 2013-08-27 | 2015-12-09 | 西北农林科技大学 | A kind of banbury biscuit and preparation method thereof |
-
2014
- 2014-11-27 CN CN201410694859.7A patent/CN104489120B/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
CN104489120A (en) | 2015-04-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104489120B (en) | A kind of sandwich cream and preparation method thereof | |
CN103027094A (en) | Manufacture method for fruit egg tart water | |
CN102835613B (en) | Preparation method and application of jam capable of being puffed through beating | |
CN105123850A (en) | Sandwich cake processing method | |
CN103415216B (en) | Cure cake | |
CN102792983A (en) | Egg tart liquid making method | |
CN105707177A (en) | Sandwich doughnut cake and preparation method thereof | |
CN105208875A (en) | Method of making a heat stable chocolate confectionery product | |
CN107711994A (en) | Freeze Egg Tarts liquid, preserved egg yellow Egg Tarts and its production method | |
CN109197955A (en) | A kind of roasting cottonrose hibiscus item and preparation method thereof | |
CN104489023B (en) | A kind of sandwich cream of lemon and preparation method thereof | |
CN104855466A (en) | Chocolate egg tart and production method thereof | |
CN102870851B (en) | Method for making mellow-taste Chaoshan-style mooncakes | |
CN104430709B (en) | One cultivates peanut sandwich cream and preparation method thereof | |
CN107912587A (en) | A kind of soft chocolate with anti-freezing characteristic | |
CN103416455A (en) | Ice cream cone and production method thereof | |
CN105410676A (en) | Two-color osmanthus fragrans cake | |
CN109362842A (en) | A kind of cheese cake and preparation method thereof | |
CN106417525A (en) | Butter cake making method | |
CN106260472A (en) | A kind of chocolate coating ice cream of not anti-frost | |
CN108244191B (en) | Preparation method of orange-flavored potato crisps | |
CN106538815A (en) | A kind of ice milk | |
CN105918605A (en) | Cinnamon and pumpkin ice lollies and preparation method thereof | |
CN105639432A (en) | Fruity milk steamed cake and making method thereof | |
CN109349315A (en) | A kind of low fat mousse fruit is flogged and preparation method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant | ||
CF01 | Termination of patent right due to non-payment of annual fee | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20171024 Termination date: 20181127 |