CN105341182A - Plant-source high-fiber cream and preparation method therefor - Google Patents
Plant-source high-fiber cream and preparation method therefor Download PDFInfo
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- CN105341182A CN105341182A CN201510761389.6A CN201510761389A CN105341182A CN 105341182 A CN105341182 A CN 105341182A CN 201510761389 A CN201510761389 A CN 201510761389A CN 105341182 A CN105341182 A CN 105341182A
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Abstract
The invention relates to plant-source high-fiber cream and relates to the subsidiary food processing technology field. The plant-source high-fiber cream is composed of the following raw materials, 25-35 parts of plant grease, 2-4 parts of fatty acid monoglyceride, 1-3 parts of soyabean lecithin, 2-4 parts of fatty acid mono-and-bi-glyceride, 1-3 parts of sorbitol, 2-4 parts of salt, 2-4 parts of edible gum, 3-5 parts of egg white, 3-5 parts of mushrooms,2-4 parts of tremella, 2-4 parts of black fungus, 3-5 parts of cherry, 6-8 parts of wild jujube, 3-5 parts of black dates and 60-80 parts of water. The beneficial effects are that the technology flows are concise, raw material matching is reasonable, the cost is low, the raw materials are easily available, the prepared cream has strong fragrance, tastes unique and has strong special flavor, The prepared cream employs plant sources as a main body, and nutrients are comprehensive.
Description
Technical field
The present invention relates to non-staple food processing technique field, be specifically related to a kind of plant source high microsteping cream and preparation method thereof.
Background technology
Bread, that a kind of abrasive dust makes and the food heating and make, take wheat flour as primary raw material, with yeast, egg, grease, kernels etc. are auxiliary material, add water and be modulated into dough, by fermentation, shaping, be shaped, bake, the bakery product that the processes such as cooling process, bread is indispensable a kind of food in current people life, its instant, nutrient content is high, firmly get the love and esteem of people, as everyone knows, bread in the preparation, return adding portion cream wherein, improve local flavor, but this kind of cream effect is single, nutrition is also comparatively single, long-term eating also can be causeed fat.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of formula rationally, and processing method is simple, plant source high microsteping cream be of high nutritive value and preparation method thereof.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of plant source high microsteping cream, is characterized in that: be made up of the raw material of following component:
Vegetable fat 25-35 part, mono-fatty acid glyceride 2-4 part, soybean lecithin 1-3 part, single diglycerine fatty acid ester 2-4 part, D-sorbite 1-3 part, salt 2-4 part, edible glue 2-4 part, egg white 3-5 part, mushroom 3-5 part, white fungus 2-4 part, auricularia auriculajudae 2-4 part, cherry 3-5 part, wild jujube 6-8 part, dateplum persimmon 3-5 part, water 60-80 part.
The preferred ingredient of each raw material is: vegetable fat 30 parts, mono-fatty acid glyceride 3 parts, soybean lecithin 2 parts, single diglycerine fatty acid ester 3 parts, D-sorbite 2 parts, salt 3 parts, edible glue 3 parts, 4 parts, egg white, 4 parts, mushroom, 3 parts, white fungus, 3 parts, auricularia auriculajudae, 4 parts, cherry, wild jujube 7 parts, dateplum persimmon 4 parts, 70 parts, water.
Described vegetable fat is the mixture of palm oil and soybean oil, and the weight ratio of described palm oil and described soybean oil is 5:2
Described edible glue is guar gum or xanthans.
Another object of the present invention is to provide a kind of method preparing plant source high microsteping cream of the present invention, it is characterized in that, comprises the following steps:
(1) mushroom in raw material, white fungus, auricularia auriculajudae, cherry, wild jujube and dateplum persimmon are dropped in pot, add the water in raw material, heat up 100 degrees Celsius, decoct 60-80min, collection filtrate is for subsequent use;
(2) vegetable fat in raw material, mono-fatty acid glyceride, soybean lecithin, single diglycerine fatty acid ester and D-sorbite are mixed, control temperature is 80-90 degree Celsius, drops in stirred tank, high-speed stirred 20-30min;
(3) by the egg white in above-mentioned raw materials and edible glue mixing and stirring, then drop in the stirred tank in step 2, then add wherein by the filtrate in step 1, after 2500-3000r/min continues to stir 30-40min, taking-up can obtain.
The invention has the beneficial effects as follows: present invention process flow process is succinct, reasonable raw material proportioning, and with low cost, raw material is easy to get, the cream fragrance that making obtains is dense, special taste, local flavor are pure, adopts plant source as main body, comprehensive nutrition.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
Take vegetable fat 25kg, mono-fatty acid glyceride 2kg, soybean lecithin 1kg, single diglycerine fatty acid ester 2kg, D-sorbite 1kg, salt 2kg, edible glue 2kg, egg white 3kg, mushroom 3kg, white fungus 2kg, auricularia auriculajudae 2kg, cherry 3kg, wild jujube 6kg, dateplum persimmon 3kg, water 60kg;
(1) mushroom in raw material, white fungus, auricularia auriculajudae, cherry, wild jujube and dateplum persimmon are dropped in pot, add the water in raw material, heat up 100 degrees Celsius, decoct 60-80min, collection filtrate is for subsequent use;
(2) vegetable fat in raw material, mono-fatty acid glyceride, soybean lecithin, single diglycerine fatty acid ester and D-sorbite are mixed, control temperature is 80-90 degree Celsius, drops in stirred tank, high-speed stirred 20-30min;
(3) by the egg white in above-mentioned raw materials and edible glue mixing and stirring, then drop in the stirred tank in step 2, then add wherein by the filtrate in step 1, after 2500-3000r/min continues to stir 30-40min, taking-up can obtain.
Embodiment 2
Take vegetable fat 30kg, mono-fatty acid glyceride 3kg, soybean lecithin 2kg, single diglycerine fatty acid ester 3kg, D-sorbite 2kg, salt 3kg, edible glue 3kg, egg white 4kg, mushroom 4kg, white fungus 3kg, auricularia auriculajudae 3kg, cherry 4kg, wild jujube 7kg, dateplum persimmon 4kg, water 70kg;
(1) mushroom in raw material, white fungus, auricularia auriculajudae, cherry, wild jujube and dateplum persimmon are dropped in pot, add the water in raw material, heat up 100 degrees Celsius, decoct 60-80min, collection filtrate is for subsequent use;
(2) vegetable fat in raw material, mono-fatty acid glyceride, soybean lecithin, single diglycerine fatty acid ester and D-sorbite are mixed, control temperature is 80-90 degree Celsius, drops in stirred tank, high-speed stirred 20-30min;
(3) by the egg white in above-mentioned raw materials and edible glue mixing and stirring, then drop in the stirred tank in step 2, then add wherein by the filtrate in step 1, after 2500-3000r/min continues to stir 30-40min, taking-up can obtain.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (5)
1. a plant source high microsteping cream, is characterized in that: be made up of the raw material of following component:
Vegetable fat 25-35 part, mono-fatty acid glyceride 2-4 part, soybean lecithin 1-3 part, single diglycerine fatty acid ester 2-4 part, D-sorbite 1-3 part, salt 2-4 part, edible glue 2-4 part, egg white 3-5 part, mushroom 3-5 part, white fungus 2-4 part, auricularia auriculajudae 2-4 part, cherry 3-5 part, wild jujube 6-8 part, dateplum persimmon 3-5 part, water 60-80 part.
2. a kind of plant source high microsteping cream according to claim 1, it is characterized in that, the preferred ingredient of each raw material is: vegetable fat 30 parts, mono-fatty acid glyceride 3 parts, soybean lecithin 2 parts, single diglycerine fatty acid ester 3 parts, D-sorbite 2 parts, salt 3 parts, edible glue 3 parts, 4 parts, egg white, 4 parts, mushroom, 3 parts, white fungus, 3 parts, auricularia auriculajudae, 4 parts, cherry, wild jujube 7 parts, dateplum persimmon 4 parts, 70 parts, water.
3. a kind of plant source high microsteping cream according to claim 1, is characterized in that: described vegetable fat is the mixture of palm oil and soybean oil, and the weight ratio of described palm oil and described soybean oil is 5:2.
4. a kind of plant source high microsteping cream according to claim 1, is characterized in that: described edible glue is guar gum or xanthans.
5. prepare the method for a kind of plant source high microsteping cream in claim 1 or 2, it is characterized in that, comprise the following steps:
(1) mushroom in raw material, white fungus, auricularia auriculajudae, cherry, wild jujube and dateplum persimmon are dropped in pot, add the water in raw material, heat up 100 degrees Celsius, decoct 60-80min, collection filtrate is for subsequent use;
(2) vegetable fat in raw material, mono-fatty acid glyceride, soybean lecithin, single diglycerine fatty acid ester and D-sorbite are mixed, control temperature is 80-90 degree Celsius, drops in stirred tank, high-speed stirred 20-30min;
(3) by the egg white in above-mentioned raw materials and edible glue mixing and stirring, then drop in the stirred tank in step 2, then add wherein by the filtrate in step 1, after 2500-3000r/min continues to stir 30-40min, taking-up can obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510761389.6A CN105341182A (en) | 2015-11-10 | 2015-11-10 | Plant-source high-fiber cream and preparation method therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510761389.6A CN105341182A (en) | 2015-11-10 | 2015-11-10 | Plant-source high-fiber cream and preparation method therefor |
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| CN105341182A true CN105341182A (en) | 2016-02-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510761389.6A Withdrawn CN105341182A (en) | 2015-11-10 | 2015-11-10 | Plant-source high-fiber cream and preparation method therefor |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994682A (en) * | 2016-05-31 | 2016-10-12 | 安徽巧美滋食品有限公司 | Cream free of trans-fatty acid |
| CN105994683A (en) * | 2016-05-31 | 2016-10-12 | 安徽巧美滋食品有限公司 | Patterned chocolate cream |
| CN111328878A (en) * | 2020-04-08 | 2020-06-26 | 上海尚蝶实业有限公司 | Low-fat cream and production method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1681400A (en) * | 2002-09-06 | 2005-10-12 | 里奇产品公司 | Cooking cream |
| CN103039632A (en) * | 2013-01-23 | 2013-04-17 | 李卫旗 | Manufacturing method of healthy margarine |
| CN104222315A (en) * | 2013-06-08 | 2014-12-24 | 上海东利油脂食品有限公司 | Margarine |
-
2015
- 2015-11-10 CN CN201510761389.6A patent/CN105341182A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1681400A (en) * | 2002-09-06 | 2005-10-12 | 里奇产品公司 | Cooking cream |
| CN103039632A (en) * | 2013-01-23 | 2013-04-17 | 李卫旗 | Manufacturing method of healthy margarine |
| CN104222315A (en) * | 2013-06-08 | 2014-12-24 | 上海东利油脂食品有限公司 | Margarine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994682A (en) * | 2016-05-31 | 2016-10-12 | 安徽巧美滋食品有限公司 | Cream free of trans-fatty acid |
| CN105994683A (en) * | 2016-05-31 | 2016-10-12 | 安徽巧美滋食品有限公司 | Patterned chocolate cream |
| CN111328878A (en) * | 2020-04-08 | 2020-06-26 | 上海尚蝶实业有限公司 | Low-fat cream and production method thereof |
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Application publication date: 20160224 |
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