CN106070731A - A kind of cake whipping oil powder - Google Patents
A kind of cake whipping oil powder Download PDFInfo
- Publication number
- CN106070731A CN106070731A CN201610497992.2A CN201610497992A CN106070731A CN 106070731 A CN106070731 A CN 106070731A CN 201610497992 A CN201610497992 A CN 201610497992A CN 106070731 A CN106070731 A CN 106070731A
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- Prior art keywords
- powder
- cake
- dispensing
- oil
- oil powder
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of cake whipping oil powder, by weight, including following raw material: cocoa butter substitute 35～45, glucose syrup 27～33, whole milk powder 8～12, anhydrous butter oil 8～12, lactic acid fatty glyceride 6.5～8.5, disodium hydrogen phosphate 1～3.The present invention designs a kind of oils and fats formula being raw material by cocoa butter substitute, glucose syrup, whole milk powder and anhydrous butter oil etc., make a cake whipping oil powder, it is easy to use, metering is convenient, without cold chain transportation, can at room temperature store, through checking, cake whipping oil powder of the present invention can at room temperature preserve 1 year never degenerates.Cake whipping oil powder of the present invention adds water to beat and uses, and its blistering rate reaches more than 4.5, and hardness is high without syneresis phenomenon, stability in reaching more than 0.55N, and 36 hours, delicate mouthfeel, and milk is strong, and greasy feeling is light, can reduce the absorption of trans fatty acid.
Description
Technical field
The present invention relates to cake field, relate in particular to a kind of cake whipping oil powder.
Background technology
Cream cake is a kind of cake product being coated on cake surface by butter, highlights dense milk fragrance and egg
The perfume (or spice) of cake is soft, is liked by consumers in general.
Wherein, cake butter, as primary raw material, is the key factor affecting cream cake mouthfeel, in the market
Animal butter or the margarine that can beat foaming typically selected by cake butter, during use, first dismisses foaming, then spreads upon
Cake surface, can although the butter beating foaming disclosure satisfy that the use demand of cream cake, but its condition of storage is harsh, needs
Chilling treatment, and be difficult to preserve, the shelf-life is short.
If develop a kind of long shelf-life, be easy to use, dismissing property is good, delicate mouthfeel cake special whipping oils and fats
Powder, then will have broad application prospects.
Summary of the invention
The technical problem to be solved is to provide one and has preferable overrun, foam stiffness, bubble
The cake whipping oil powder of foam stability.
In order to solve above-mentioned technical problem, the present invention adopts the following technical scheme that a kind of cake whipping oil powder, by weight
Amount part, including following raw material: cocoa butter substitute 35～45, glucose syrup 27～33, whole milk powder 8～12, anhydrous butter oil 8～12,
Lactic acid fatty glyceride 6.5～8.5, disodium hydrogen phosphate 1～3.
Further, raw material also includes the edible essence of 0.1～0.3 weight portion.
The preparation method of above-mentioned cake whipping oil powder, comprises the following steps:
(1) dispensing: anhydrous butter oil and cocoa butter substitute are mixed, is heated to 55～65 DEG C, and stirs, be subsequently adding breast
Acid fatty glyceride, be heated to 75～80 DEG C, and stir, obtain mixture A, by glucose syrup, disodium hydrogen phosphate and
Whole milk powder mixes, and is heated to 65～75 DEG C, stirs, obtains mixture B, by mixture A and mixture B mix homogeneously,
Obtain just dispensing；
(2) homogenizing: under conditions of 15～25MPa, first dispensing is carried out homogenizing process, obtains whole dispensing；
(3) it is dried: whole dispensing is carried out spray drying treatment, and the inlet temperature of spray-drying process is 160～180 DEG C,
Temperature of outgoing air is 80～90 DEG C；
(4) cooling: the whole dispensing through dried enters fluid bed, after fluid bed air cooling, obtains described egg
Cake whipping oil powder, fluid bed uses three sections of wind cooling temperature lowering modes, and wherein front air temperature is 60～75 DEG C, and middle air temperature is 40
～55 DEG C, rear air temperature is 15～35 DEG C.
Cocoa butter substitute is called for short CBR, is the artificial tristearin that can melt rapidly of a class, the composition of its triglyceride and natural cocoa butter
Entirely different, and close to natural cocoa butter in physical property.Described defatted milk powder be fresh milk is sloughed fat again be dried and
Becoming, grease removal fat can be reduced to outside about 1%, and other changes are little.Defatted milk powder is milky or faint yellow, the gentle Olibanum of tool and
Band sweet taste, can not have rotten Jiao to hide and foreign odor, powder.The present invention preferred lauric cocoa butter substitute, is available.
Glucose syrup is a kind of a kind of starch syrup produced under the effect of enzyme or acid for raw material with starch, Main Ingredients and Appearance
For glucose, maltose, maltotriose, maltotetraose and tetrose with first-class, it is also called liquid glucose, Portugal's wheat syrup.Fructus Vitis viniferae
Syrup has gentle moderate sugariness, good anti-crystallization, non-oxidizability, moderate viscosity and good chemically stable
Property.Glucose syrup is existing procucts, can prepare voluntarily, it is possible to be commercially available, such as prosperous purchased from Henan wealth.
Whole milk powder produces with pure breast, the powder product made concentrated, dry, substantially maintains the original of Ruzhong
Nutritional labeling, protein is not less than 24%, and fat is not less than 26%, and lactose is not less than 37%.Produce 1 kilogram of whole milk powder about to need
8-9 kilogram of milk, can prepare, it is possible to be commercially available voluntarily.
Anhydrous butter oil is also anhydrous milkfat, adds as raw material with breast and (or) butter or dilute butter (fermented or azymic)
Add or without food additive and nutrition enhancer, the processed fat content the made product not less than 99.8%.Can city
Fetch.
Lactic acid fatty glyceride is insoluble in cold water, can be scattered in the material of the oils and fats of hot water and heat, off-white powder
Or blocks of solid.There is emulsifying, stable, viscosity reduction, control fat crystals, delay age of starch, increase effects such as holding gas.
Disodium hydrogen phosphate is broad-spectrum a kind of chemical products, in the food industry, is commonly used for quality improver, food
Buffer agent, emulsifying agent.
The invention have the benefit that
1. the present invention designs a kind of oils and fats being raw material by cocoa butter substitute, glucose syrup, whole milk powder and anhydrous butter oil etc.
Formula, makes a cake whipping oil powder, and it is easy to use, and metering is convenient, it is not necessary to cold chain transportation, can at room temperature deposit
Storage, through checking, cake whipping oil powder of the present invention can at room temperature preserve 1 year never degenerates.
Cake whipping oil powder the most of the present invention adds water to beat and uses, and its blistering rate reaches more than 4.5, and hardness reaches 0.55N
Above, and without syneresis phenomenon in 36 hours, stability is high, easily beats, and delicate mouthfeel, and milk is strong, and greasy feeling is light, energy
Reduce the absorption of trans fatty acid.
Preparation method the most of the present invention is simple, by different material through being processed into the powder of uniformity, is so using
Time, easily stirring, prevented from caking, each raw material can effectively play its effect, it is adaptable to industrialization and family oriented use.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
The various raw materials that following example are used, as being not specifically noted, are commercially available prod well known in the art.
Embodiment 1
A kind of cake whippings oil powder, by weight, including following raw material: cocoa butter substitute 40, glucose syrup 30.3, entirely
Fat milk powder 10, anhydrous butter oil 10, lactic acid fatty glyceride 7.5, disodium hydrogen phosphate 2.
The preparation method of above-mentioned cake whipping oil powder, comprises the following steps:
(1) dispensing: anhydrous butter oil and cocoa butter substitute are mixed, is heated to 60 DEG C, and stirs, be subsequently adding lactic acid fat
Fatty acid glyceride, is heated to 78 DEG C, and stirs, and obtains mixture A, by glucose syrup, disodium hydrogen phosphate and whole milk powder
Mixing, is heated to 70 DEG C, stirs, obtain mixture B, by mixture A and mixture B mix homogeneously, obtains just dispensing；
(2) homogenizing: under conditions of 20MPa, first dispensing is carried out homogenizing process, obtains whole dispensing；
(3) it is dried: whole dispensing is carried out spray drying treatment, and the inlet temperature of spray-drying process is 170 DEG C, air draft temperature
Degree is 85 DEG C；
(4) cooling: the whole dispensing through dried enters fluid bed, after fluid bed air cooling, obtains described egg
Cake whipping oil powder, fluid bed uses three sections of wind cooling temperature lowering modes, and wherein front air temperature is 68 DEG C, and middle air temperature is 47 DEG C,
Rear air temperature is 20 DEG C, enters the air stream of fluid bed through filtration, purification.
Embodiment 2
A kind of cake whipping oil powder, by weight, including following raw material: cocoa butter substitute 35, glucose syrup 27, full-cream
Milk powder 8, anhydrous butter oil 8, lactic acid fatty glyceride 6.5, disodium hydrogen phosphate 1, edible essence 0.1.
The preparation method of above-mentioned cake whipping oil powder, comprises the following steps:
(1) dispensing: anhydrous butter oil and cocoa butter substitute are mixed, is heated to 55 DEG C, and stirs, be subsequently adding lactic acid fat
Fatty acid glyceride, is heated to 75 DEG C, and stirs, and obtains mixture A, by glucose syrup, disodium hydrogen phosphate and whole milk powder
Mixing, is heated to 65 DEG C, stirs, obtain mixture B, by mixture A, mixture B and edible essence mix homogeneously, obtain
Just dispensing；
(2) homogenizing: under conditions of 15MPa, first dispensing is carried out homogenizing process, obtains whole dispensing；
(3) it is dried: whole dispensing is carried out spray drying treatment, and the inlet temperature of spray-drying process is 160 DEG C, air draft temperature
Degree is 80 DEG C；
(4) cooling: the whole dispensing through dried enters fluid bed, after fluid bed air cooling, obtains described egg
Cake whipping oil powder, fluid bed uses three sections of wind cooling temperature lowering modes, and wherein front air temperature is 60 DEG C, and middle air temperature is 40 DEG C,
Rear air temperature is 15 DEG C, enters the air stream of fluid bed through filtration, purification.
Embodiment 3
A kind of cake whipping oil powder, by weight, including following raw material: cocoa butter substitute 45, glucose syrup 33, full-cream
Milk powder 12, anhydrous butter oil 12, lactic acid fatty glyceride 8.5, disodium hydrogen phosphate 3, edible essence 0.3.
The preparation method of above-mentioned cake whipping oil powder, comprises the following steps:
(1) dispensing: anhydrous butter oil and cocoa butter substitute are mixed, is heated to 65 DEG C, and stirs, be subsequently adding lactic acid fat
Fatty acid glyceride, is heated to 80 DEG C, and stirs, and obtains mixture A, by glucose syrup, disodium hydrogen phosphate and whole milk powder
Mixing, is heated to 75 DEG C, stirs, obtain mixture B, by mixture A, mixture B and edible essence mix homogeneously, obtain
Just dispensing；
(2) homogenizing: under conditions of 25MPa, first dispensing is carried out homogenizing process, obtains whole dispensing；
(3) it is dried: whole dispensing is carried out spray drying treatment, and the inlet temperature of spray-drying process is 180 DEG C, air draft temperature
Degree is 90 DEG C；
(4) cooling: the whole dispensing through dried enters fluid bed, after fluid bed air cooling, obtains described egg
Cake whipping oil powder, fluid bed uses three sections of wind cooling temperature lowering modes, and wherein front air temperature is 75 DEG C, and middle air temperature is 55 DEG C,
Rear air temperature is 35 DEG C, enters the air stream of fluid bed through filtration, purification.
The edible essence that above-described embodiment is used is the edible essence that milk product field is conventional, and its addition only brings
Corresponding fragrance, does not affect the main efficacy results of the present invention, it is possible to without.
Embodiment 4
The cake whipping oil powder of embodiment 1 to embodiment 3 is carried out quality testing
(remaining is cake whipping oils and fats for wherein water 54%, sugar 22% with sugar to add water in cake whipping oil powder
Powder), carry out whipping properties test, quality index mainly has: overrun, whipper time, foam stiffness (foamy body),
Foam stability and syneresis phenomenon.
Overrun, calculates: the egg that the quality/same volume of overrun=consubstantiality hydrops is beaten as follows
The quality of cake whipping oil powder；
Syneresis phenomenon, by the following method test: the cake whipping oil powder beaten is placed on the beaker of 200ml
In, place it in the condensate rate observed under room temperature condition after beginning with the time and 24h that elutriation goes out；
Hardness, by the following method test: the hardness of the cake whipping oil powder beaten passes through INSTRON3369 type matter
The extrusion operation of structure instrument is measured.The cake whipping oil powder just beaten is piled into the square that the length of side is 20mm,
Being placed on above Texture instrument pallet, pressure apparatus gradually extrudes, and is depressed into the 50% of its height, the most freely rebounds, measure bounce-back
Time maximum pressure (Fmax) as hardness number.
Through detection, the cake whipping oil powder of the embodiment of the present invention 1, at room temperature beating 6 minutes, blistering rate reaches
4.8, hardness is 0.60N, without syneresis phenomenon in 36 hours, and its delicate mouthfeel, milk is strong, and greasy feeling is light.
The cake whipping oil powder of the embodiment of the present invention 2, at room temperature beats 7 minutes, and blistering rate reaches 4.5, and hardness is
0.58N, without syneresis phenomenon in 36 hours, and its delicate mouthfeel, milk is strong, and greasy feeling is light.
The cake whipping oil powder of the embodiment of the present invention 3, at room temperature beats 6.5 minutes, and blistering rate reaches 4.63, hardness
For 0.55N, without syneresis phenomenon in 36 hours, and its delicate mouthfeel, milk is strong, and greasy feeling is light.
Be to be understood that example as herein described and embodiment only for explanation, those skilled in the art can make according to it
Various amendments or change, in the case of without departing from spirit of the invention, broadly fall into protection scope of the present invention.
Claims (3)
1. a cake whipping oil powder, it is characterised in that by weight, including following raw material: cocoa butter substitute 35～45, Portugal
Grape syrup 27～33, whole milk powder 8～12, anhydrous butter oil 8～12, lactic acid fatty glyceride 6.5～8.5, disodium hydrogen phosphate 1
～3.
2. cake whipping oil powder as claimed in claim 1, it is characterised in that raw material also includes 0.1～0.3 weight portion
Edible essence.
3. the preparation method of cake whipping oil powder as claimed in claim 1 or 2, it is characterised in that comprise the following steps:
(1) dispensing: anhydrous butter oil and cocoa butter substitute are mixed, is heated to 55～65 DEG C, and stirs, be subsequently adding lactic acid fat
Fatty acid glyceride, is heated to 75～80 DEG C, and stirs, and obtains mixture A, by glucose syrup, disodium hydrogen phosphate and full-cream
Milk powder mixes, and is heated to 65～75 DEG C, stirs, obtain mixture B, by mixture A and mixture B mix homogeneously, obtains
Just dispensing；
(2) homogenizing: under conditions of 15～25MPa, first dispensing is carried out homogenizing process, obtains whole dispensing；
(3) it is dried: whole dispensing is carried out spray drying treatment, and the inlet temperature of spray-drying process is 160～180 DEG C, air draft
Temperature is 80～90 DEG C；
(4) cooling: the whole dispensing through dried enters fluid bed, after fluid bed air cooling, obtains described cake and stirs
Beating and use oil powder, fluid bed uses three sections of wind cooling temperature lowering modes, and wherein front air temperature is 60～75 DEG C, and middle air temperature is 40～55
DEG C, rear air temperature is 15～35 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610497992.2A CN106070731A (en) | 2016-06-29 | 2016-06-29 | A kind of cake whipping oil powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610497992.2A CN106070731A (en) | 2016-06-29 | 2016-06-29 | A kind of cake whipping oil powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106070731A true CN106070731A (en) | 2016-11-09 |
Family
ID=57214684
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610497992.2A Pending CN106070731A (en) | 2016-06-29 | 2016-06-29 | A kind of cake whipping oil powder |
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| Country | Link |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819151A (en) * | 2017-01-05 | 2017-06-13 | 福州市食品工业研究所 | A kind of low energy cake oil and preparation method thereof |
| CN112237220A (en) * | 2019-11-12 | 2021-01-19 | 上海南侨食品有限公司 | Baking grease suitable for pastry and preparation method thereof |
| CN113598234A (en) * | 2021-08-09 | 2021-11-05 | 上海优程食品有限公司 | Composite fat powder and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103039631A (en) * | 2013-01-09 | 2013-04-17 | 无锡超科食品有限公司 | Whipped cream powder, preparation method and application |
| CN105053495A (en) * | 2015-09-07 | 2015-11-18 | 安徽达诺乳业有限公司 | Milk powder special for ice creams |
-
2016
- 2016-06-29 CN CN201610497992.2A patent/CN106070731A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103039631A (en) * | 2013-01-09 | 2013-04-17 | 无锡超科食品有限公司 | Whipped cream powder, preparation method and application |
| CN105053495A (en) * | 2015-09-07 | 2015-11-18 | 安徽达诺乳业有限公司 | Milk powder special for ice creams |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819151A (en) * | 2017-01-05 | 2017-06-13 | 福州市食品工业研究所 | A kind of low energy cake oil and preparation method thereof |
| CN112237220A (en) * | 2019-11-12 | 2021-01-19 | 上海南侨食品有限公司 | Baking grease suitable for pastry and preparation method thereof |
| CN113598234A (en) * | 2021-08-09 | 2021-11-05 | 上海优程食品有限公司 | Composite fat powder and preparation method thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information |
Address after: 239500 Comprehensive Economic Development Zone, Chengdong, Quanjiao County, Anhui, Chuzhou Applicant after: Anhui Danuo dairy Limited by Share Ltd Address before: 239500 Comprehensive Economic Development Zone, Chengdong, Quanjiao County, Anhui, Chuzhou Applicant before: Anhui Danuo Milk Industry Co., Ltd. |
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| CB02 | Change of applicant information | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161109 |
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| RJ01 | Rejection of invention patent application after publication |