CN106262777A - A kind of baking uses moistureproof Icing Sugar - Google Patents
A kind of baking uses moistureproof Icing Sugar Download PDFInfo
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- CN106262777A CN106262777A CN201610682622.6A CN201610682622A CN106262777A CN 106262777 A CN106262777 A CN 106262777A CN 201610682622 A CN201610682622 A CN 201610682622A CN 106262777 A CN106262777 A CN 106262777A
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- Prior art keywords
- powder
- sugar
- moistureproof
- icing sugar
- dispensing
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- 239000000843 powder Substances 0.000 claims abstract description 56
- 239000000654 additive Substances 0.000 claims abstract description 31
- 230000000996 additive effect Effects 0.000 claims abstract description 31
- 229930006000 Sucrose Natural products 0.000 claims abstract description 28
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 28
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 24
- 239000008103 glucose Substances 0.000 claims abstract description 23
- 239000006188 syrup Substances 0.000 claims abstract description 21
- 235000020357 syrup Nutrition 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 18
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 16
- 235000014121 butter Nutrition 0.000 claims abstract description 16
- 239000008101 lactose Substances 0.000 claims abstract description 16
- 235000012241 calcium silicate Nutrition 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims description 26
- 238000003756 stirring Methods 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 16
- 239000012530 fluid Substances 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 238000010298 pulverizing process Methods 0.000 claims description 8
- 238000001694 spray drying Methods 0.000 claims description 8
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 229920002472 Starch Polymers 0.000 abstract description 8
- 239000008107 starch Substances 0.000 abstract description 8
- 235000019698 starch Nutrition 0.000 abstract description 8
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 abstract description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 239000003921 oil Substances 0.000 description 23
- 235000019198 oils Nutrition 0.000 description 23
- 238000007580 dry-mixing Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 230000001717 pathogenic effect Effects 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 1
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 1
- 108010001394 Disaccharidases Proteins 0.000 description 1
- 240000003133 Elaeis guineensis Species 0.000 description 1
- 235000001950 Elaeis guineensis Nutrition 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- LUEWUZLMQUOBSB-UHFFFAOYSA-N UNPD55895 Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(OC3C(OC(O)C(O)C3O)CO)C(O)C2O)CO)C(O)C1O LUEWUZLMQUOBSB-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- UYQJCPNSAVWAFU-UHFFFAOYSA-N malto-tetraose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(O)C(CO)O2)O)C(CO)O1 UYQJCPNSAVWAFU-UHFFFAOYSA-N 0.000 description 1
- LUEWUZLMQUOBSB-OUBHKODOSA-N maltotetraose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O[C@@H]3[C@@H](O[C@@H](O)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-OUBHKODOSA-N 0.000 description 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 150000003538 tetroses Chemical class 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Fodder In General (AREA)
Abstract
The invention discloses the moistureproof Icing Sugar of a kind of baking, by weight, including following raw material: white sugar powder 60～66, additive powder 34～40；Described additive powder, by weight, including following raw material: glucose syrup 55～61, Petiolus Trachycarpi oil 25～29, anhydrous butter oil 7～11, lactose 5.85～6.05, calcium silicates 0.03～0.07.The present invention designs a kind of additive powder for replacing starch to mix with white sugar powder, in additive powder, glucose syrup can bring glucose, the various sugar local flavor such as maltose, and the effect similar to starch can be played after drying, lactose can bring lactose local flavor, Petiolus Trachycarpi oil and anhydrous butter oil play embedding effect, prevent Icing Sugar from absorbing water, calcium silicates plays resistive connection effect, prevent Icing Sugar from luming, therefore, after this additive powder mixes with white sugar powder, the moistureproof Icing Sugar of the baking of gained not only has extraordinary moistureproof resistive connection effect, and mouthfeel children is sliding, there is multiple sugar source local flavor, taste is splendid.
Description
Technical field
The present invention relates to bakery field, relate in particular to the moistureproof Icing Sugar of a kind of baking.
Background technology
Icing Sugar is a kind of food quite liked by common people, can be as flavoring agent or make various delicious snack among the people.And
Wherein, the Icing Sugar used in baking field needs have moisture resistance, because once making moist, Icing Sugar can lump, and dispersibility reduces, no
It is beneficial to mix with other baking material.
At present, prior art is by addition 3～the starch (generally corn starch) of 5% in Icing Sugar, solves to prevent
Damp and sugared grain is entangled with problem.But the taste of starch is boring, its interpolation can largely effect on the taste and flavor of Icing Sugar.
Summary of the invention
The technical problem to be solved is to provide that one has moistureproof resistive connection effect, mouthfeel children is sliding, it is multiple to have
The baking of sugar source local flavor moistureproof Icing Sugar and preparation method thereof.
In order to solve above-mentioned technical problem, the present invention adopts the following technical scheme that the moistureproof Icing Sugar of a kind of baking, by weight
Part, including following raw material: white sugar powder 60～66, additive powder 34～40；
Described additive powder, by weight, including following raw material: glucose syrup 55～61, Petiolus Trachycarpi oil 25～29, anhydrous milk
Oil 7～11, lactose 5.85～6.05, calcium silicates 0.03～0.07.
White sugar, is extraction syrup from Caulis Sacchari sinensis or Radix Betae, through works such as filtering, precipitate, evaporate, crystallize, decolour and be dried
Skill and make.For white particulate crystal, purity is high, and cane sugar content is more than 99%.It is available.
Glucose syrup, is a kind of a kind of starch syrup produced for raw material in the effect of enzyme or acid 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.Can city
Fetch.
Petiolus Trachycarpi oil, Petiolus Trachycarpi oil is also known as palm fibre haze wax oily, brown, oil palm fruit mesocarp the oils and fats extracted, for non-drying oil.It it is mesh
The vegetable oil kind that volume of production on former world, consumption figure and the quantum of international trade are maximum, with soybean oil, Oleum Brassicae campestris the referred to as " world
Three big vegetable oil ", have more than the edible history of 5,000 years.It is available.
Anhydrous butter oil, anhydrous butter oil is also anhydrous milkfat, with breast and (or) butter or dilute butter (fermented or azymic)
For raw material, the processed fat content the made product not less than 99.8%.It is available.
Lactose, lactose is the one of disaccharide, is the disaccharidase in mammal milk, and its molecular structure is by a part
Glucose and the condensation of a part galactose are formed.Taste is micro-sweet.Industry is extracted from milk surum, be used for manufacturing baby food, confection,
Imitation etc..
The present invention also provides for the preparation method of the moistureproof Icing Sugar of above-mentioned baking, comprises the following steps:
(1) dispensing
Petiolus Trachycarpi oil and anhydrous butter oil are fully merged under conditions of 60～70 DEG C, obtains mixture A；
Tentatively mixing with a part of glucose syrup after lactose and calcium silicates uniformly being mixed, gained mixed liquor is again with surplus
Remaining glucose syrup mixing, then stirs under conditions of 60～70 DEG C, obtains mixture B；
Mixture A and mixture B is mixed, is warming up to 73～83 DEG C, under the rotating speed of 60 revs/min, keep
30 minutes, obtain just dispensing；
(2) homogenizing
Squeezing in homogenizer by first dispensing, obtain whole dispensing after homogenizing processes, the maximum working pressure of homogenizer is not
Must be more than 25Mpa；
(3) it is dried
Whole dispensing is carried out spray drying treatment；
(4) cooling
Whole dispensing through dried enters fluid bed, after fluid bed cools down, obtains described additive powder；
(5) pulverize
White sugar carrying out pulverization process, then crosses 200 mesh sieves, the white sugar powder under collection screen is stand-by；
(6) it is dry mixed
The additive powder that white sugar powder step (5) collected obtains with step (4) mixes, and after stirring, crosses 200 mesh
Sieve, siftage is the moistureproof Icing Sugar of described baking.
The present invention bakees the powder white with moistureproof Icing Sugar, and feel is fine and smooth；The yield of additive powder is 6.95
7.05:1, the additive powder of 1kg prepared by i.e. 6.95 7.05kg raw materials.
Beneficial effects of the present invention is embodied in:
1. the present invention designs a kind of additive powder for replacing starch to mix with white sugar powder, glucose in additive powder
Slurry can bring the various sugar local flavor such as glucose, maltose, and can play the effect similar to starch after drying, and lactose can bring
Lactose local flavor, Petiolus Trachycarpi oil and anhydrous butter oil play embedding effect, prevent Icing Sugar from absorbing water, and calcium silicates plays resistive connection effect, prevents sugar
Powder lumps, and therefore, after this additive powder mixes with white sugar powder, the moistureproof Icing Sugar of the baking of gained not only has extraordinary anti-
Tide resistive connection effect, and mouthfeel children is sliding, has multiple sugar source local flavor, and taste is splendid.
2. the present invention bakees and is substantially better than existing moistureproof Icing Sugar by the moistureproof resistive connection performance of moistureproof Icing Sugar, and meanwhile,
The present invention bakees has multiple sugar source local flavor with moistureproof Icing Sugar, and mouthfeel children is sliding, and taste is splendid, and the moistureproof time is long, and character is stable, no
Variable color.
3. the present invention bakees the preparation method with moistureproof Icing Sugar simply, can be by different material through being processed into uniformity
Powder, during use, easily stir, each raw material can effectively play its effect, obtain baking protection against the tide Icing Sugar often
The lower long-time preservation of temperature, Shelf-life, 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 baking uses moistureproof Icing Sugar, by weight, including following raw material: white sugar powder 63, additive powder 37；
Described additive powder, by weight, including following raw material: glucose syrup 58, Petiolus Trachycarpi oil 27, anhydrous butter oil 9, lactose
5.95, calcium silicates 0.05.
The preparation method of the moistureproof Icing Sugar of above-mentioned baking, comprises the following steps:
(1) dispensing
Petiolus Trachycarpi oil and anhydrous butter oil are fully blended in No. 1 tank under conditions of 65 DEG C, obtain mixture A；
Lactose and calcium silicates are dry mixed at normal temperatures after uniformly with 1/3rd glucose syrup at a little mixing tank
In tentatively mix, gained mixed liquor mixes in No. 2 tanks with remaining glucose syrup again, and under conditions of 65 DEG C stir
Uniformly, mixture B is obtained；
Mixture A and mixture B is squeezed in blending tank simultaneously, is warming up to 78 DEG C, under the rotating speed of 60 revs/min, protect
Hold 30 minutes, make it stir, obtain just dispensing；
(2) homogenizing
First dispensing is squeezed in homogenizer, and starts to adjust pressure, it is desirable to homogenizer pressure stability, the senior engineer of homogenizer
Must not exceed 25Mpa as pressure, after homogenizing processes, obtain 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, and temperature of outgoing air is 85
℃；
(4) cooling
Whole dispensing through dried enters fluid bed, and fluid bed uses three sections of wind cooling temperature lowering modes, wherein front pathogenic wind-warm
Degree is 68 DEG C, and middle air temperature is 48 DEG C, and rear air temperature is 25 DEG C, after fluid bed cools down, obtains described additive powder；
(5) pulverize
White sugar is put into super micron mill carries out pulverization process, then cross 200 mesh sieves, the white sugar powder under collection screen
Stand-by, oversize re-starts pulverization process；
(6) it is dry mixed
White sugar powder step (5) collected and the additive powder obtained with step (4) put in dry mixing device and mix,
Stirring 20 minutes under the rotating speed of 40 revs/min, make it stir, then cross 200 mesh sieves, siftage is described baking with anti-
Tide Icing Sugar.
Embodiment 2
A kind of baking uses moistureproof Icing Sugar, by weight, including following raw material: white sugar powder 60, additive powder 34；
Described additive powder, by weight, including following raw material: glucose syrup 55, Petiolus Trachycarpi oil 25, anhydrous butter oil 7, lactose
5.85, calcium silicates 0.03.
The preparation method of the moistureproof Icing Sugar of above-mentioned baking, comprises the following steps:
(1) dispensing
Petiolus Trachycarpi oil and anhydrous butter oil are fully blended in No. 1 tank under conditions of 60 DEG C, obtain mixture A；
Lactose and calcium silicates are dry mixed at normal temperatures after uniformly with 1/3rd glucose syrup at a little mixing tank
In tentatively mix, gained mixed liquor mixes in No. 2 tanks with remaining glucose syrup again, and under conditions of 60 DEG C stir
Uniformly, mixture B is obtained；
Mixture A and mixture B is squeezed in blending tank simultaneously, is warming up to 73 DEG C, under the rotating speed of 60 revs/min, protect
Hold 30 minutes, make it stir, obtain just dispensing；
(2) homogenizing
First dispensing is squeezed in homogenizer, and starts to adjust pressure, it is desirable to homogenizer pressure stability, the senior engineer of homogenizer
Must not exceed 25Mpa as pressure, after homogenizing processes, obtain whole dispensing；
(3) it is dried
Whole dispensing is carried out spray drying treatment, and the inlet temperature of spray-drying process is 165 DEG C, and temperature of outgoing air is 80
℃；
(4) cooling
Whole dispensing through dried enters fluid bed, and fluid bed uses three sections of wind cooling temperature lowering modes, wherein front pathogenic wind-warm
Degree is 60 DEG C, and middle air temperature is 40 DEG C, and rear air temperature is 15 DEG C, after fluid bed cools down, obtains described additive powder；
(5) pulverize
White sugar is put into super micron mill carries out pulverization process, then cross 200 mesh sieves, the white sugar powder under collection screen
Stand-by, oversize re-starts pulverization process；
(6) it is dry mixed
White sugar powder step (5) collected and the additive powder obtained with step (4) put in dry mixing device and mix,
Stirring 20 minutes under the rotating speed of 40 revs/min, make it stir, then cross 200 mesh sieves, siftage is described baking with anti-
Tide Icing Sugar.
Embodiment 3
A kind of baking uses moistureproof Icing Sugar, by weight, including following raw material: white sugar powder 66, additive powder 40；
Described additive powder, by weight, including following raw material: glucose syrup 61, Petiolus Trachycarpi oil 29, anhydrous butter oil 11, breast
Sugar 6.05, calcium silicates 0.07.
The preparation method of the moistureproof Icing Sugar of above-mentioned baking, comprises the following steps:
(1) dispensing
Petiolus Trachycarpi oil and anhydrous butter oil are fully blended in No. 1 tank under conditions of 70 DEG C, obtain mixture A；
Lactose and calcium silicates are dry mixed at normal temperatures after uniformly with 1/3rd glucose syrup at a little mixing tank
In tentatively mix, gained mixed liquor mixes in No. 2 tanks with remaining glucose syrup again, and under conditions of 70 DEG C stir
Uniformly, mixture B is obtained；
Mixture A and mixture B is squeezed in blending tank simultaneously, is warming up to 83 DEG C, under the rotating speed of 60 revs/min, protect
Hold 30 minutes, make it stir, obtain just dispensing；
(2) homogenizing
First dispensing is squeezed in homogenizer, and starts to adjust pressure, it is desirable to homogenizer pressure stability, the senior engineer of homogenizer
Must not exceed 25Mpa as pressure, after homogenizing processes, obtain whole dispensing；
(3) it is dried
Whole dispensing is carried out spray drying treatment, and the inlet temperature of spray-drying process is 175 DEG C, and temperature of outgoing air is 90
℃；
(4) cooling
Whole dispensing through dried enters fluid bed, and fluid bed uses three sections of wind cooling temperature lowering modes, wherein front pathogenic wind-warm
Degree is 75 DEG C, and middle air temperature is 55 DEG C, and rear air temperature is 35 DEG C, after fluid bed cools down, obtains described additive powder；
(5) pulverize
White sugar is put into super micron mill carries out pulverization process, then cross 200 mesh sieves, the white sugar powder under collection screen
Stand-by, oversize re-starts pulverization process；
(6) it is dry mixed
White sugar powder step (5) collected and the additive powder obtained with step (4) put in dry mixing device and mix,
Stirring 20 minutes under the rotating speed of 40 revs/min, make it stir, then cross 200 mesh sieves, siftage is described baking with anti-
Tide Icing Sugar.
The yield of the additive powder in embodiment 1 to 3 is 6.95 7.05:1, and i.e. 6.95 7.05kg raw materials are prepared
The additive powder of 1kg.
Embodiment 4
Bakee the moisture-resistant test with moistureproof Icing Sugar
The moistureproof Icing Sugar of baking embodiment 1-3 prepared, pure white sugar powder and existing moistureproof Icing Sugar (with the addition of
The corn starch of 5%) be placed in temperature be 30 DEG C, relative air humidity be 65% environment in stand 24 hours, the most every 2 hours
Observing and record the state of Icing Sugar, result is as shown in table 1 below.
Table 1
From the results shown in Table 1, the present invention bakee be substantially better than by the moistureproof resistive connection performance of moistureproof Icing Sugar existing anti-
Tide Icing Sugar, and meanwhile, the present invention bakees has multiple sugar source local flavor with moistureproof Icing Sugar, mouthfeel children is sliding, and taste is splendid, moistureproof
Time is long, and character is stable, invariant color.
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 (2)
1. one kind bakees with moistureproof Icing Sugar, it is characterised in that by weight, including following raw material: white sugar powder 60～66, interpolation
Material powder 34～40；
Described additive powder, by weight, including following raw material: glucose syrup 55～61, Petiolus Trachycarpi oil 25～29, anhydrous butter oil 7
～11, lactose 5.85～6.05, calcium silicates 0.03～0.07.
2. the preparation method bakeed with moistureproof Icing Sugar as claimed in claim 1, it is characterised in that comprise the following steps:
(1) dispensing
Petiolus Trachycarpi oil and anhydrous butter oil are fully merged under conditions of 60～70 DEG C, obtains mixture A；
Tentatively mixing with a part of glucose syrup after lactose and calcium silicates uniformly being mixed, gained mixed liquor is again with remaining
Glucose syrup mixes, and then stirs under conditions of 60～70 DEG C, obtains mixture B；
Mixture A and mixture B is mixed, is warming up to 73～83 DEG C, under the rotating speed of 60 revs/min, keep 30 points
Clock, obtains just dispensing；
(2) homogenizing
Squeezing in homogenizer by first dispensing, obtain whole dispensing after homogenizing processes, the maximum working pressure of homogenizer must not surpass
Cross 25Mpa；
(3) it is dried
Whole dispensing is carried out spray drying treatment；
(4) cooling
Whole dispensing through dried enters fluid bed, after fluid bed cools down, obtains described additive powder；
(5) pulverize
White sugar carrying out pulverization process, then crosses 200 mesh sieves, the white sugar powder under collection screen is stand-by；
(6) it is dry mixed
The additive powder that white sugar powder step (5) collected obtains with step (4) mixes, and after stirring, crosses 200 mesh sieves,
Siftage is the moistureproof Icing Sugar of described baking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610682622.6A CN106262777A (en) | 2016-08-18 | 2016-08-18 | A kind of baking uses moistureproof Icing Sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610682622.6A CN106262777A (en) | 2016-08-18 | 2016-08-18 | A kind of baking uses moistureproof Icing Sugar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262777A true CN106262777A (en) | 2017-01-04 |
Family
ID=57679737
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610682622.6A Pending CN106262777A (en) | 2016-08-18 | 2016-08-18 | A kind of baking uses moistureproof Icing Sugar |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372847A (en) * | 2017-08-25 | 2017-11-24 | 南京郁氏生物科技有限公司 | Molecule bakees the research and development and preparation of powder |
| CN107736418A (en) * | 2017-10-23 | 2018-02-27 | 厦门众果食品科技有限公司 | A kind of moistureproof powder and preparation method thereof |
| CN108617812A (en) * | 2018-03-29 | 2018-10-09 | 中华全国供销合作总社杭州茶叶研究所 | A kind of moisture-proof tea powder and preparation method thereof and the application in food |
| CN109875029A (en) * | 2019-04-10 | 2019-06-14 | 芝兰雅烘焙原料（无锡）有限公司 | A kind of baking moisture-proof Icing Sugar and preparation method thereof |
| WO2023160580A1 (en) * | 2022-02-28 | 2023-08-31 | 安琪酵母股份有限公司 | Moisture-proof powdered sugar, preparation method therefor and use thereof |
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| US3686000A (en) * | 1971-01-11 | 1972-08-22 | Gen Foods Corp | Moisture resistant sugar filaments |
| JPS63313599A (en) * | 1987-06-13 | 1988-12-21 | 日本油脂株式会社 | Powdery sugars improved in hygroscopicity and production thereof |
| CN103039781A (en) * | 2012-12-26 | 2013-04-17 | 苏州工业园区尚融科技有限公司 | Preparation method of low-sugar table sugar |
| CN105410935A (en) * | 2015-11-25 | 2016-03-23 | 许浩文 | Sweet green rice ball pre-making powder |
| CN105595309A (en) * | 2015-12-18 | 2016-05-25 | 南通励成生物工程有限公司 | Method for preparing moisture-proof anti-caking nutritional supplement |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3686000A (en) * | 1971-01-11 | 1972-08-22 | Gen Foods Corp | Moisture resistant sugar filaments |
| JPS63313599A (en) * | 1987-06-13 | 1988-12-21 | 日本油脂株式会社 | Powdery sugars improved in hygroscopicity and production thereof |
| CN103039781A (en) * | 2012-12-26 | 2013-04-17 | 苏州工业园区尚融科技有限公司 | Preparation method of low-sugar table sugar |
| CN105410935A (en) * | 2015-11-25 | 2016-03-23 | 许浩文 | Sweet green rice ball pre-making powder |
| CN105595309A (en) * | 2015-12-18 | 2016-05-25 | 南通励成生物工程有限公司 | Method for preparing moisture-proof anti-caking nutritional supplement |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372847A (en) * | 2017-08-25 | 2017-11-24 | 南京郁氏生物科技有限公司 | Molecule bakees the research and development and preparation of powder |
| CN107736418A (en) * | 2017-10-23 | 2018-02-27 | 厦门众果食品科技有限公司 | A kind of moistureproof powder and preparation method thereof |
| CN108617812A (en) * | 2018-03-29 | 2018-10-09 | 中华全国供销合作总社杭州茶叶研究所 | A kind of moisture-proof tea powder and preparation method thereof and the application in food |
| CN109875029A (en) * | 2019-04-10 | 2019-06-14 | 芝兰雅烘焙原料（无锡）有限公司 | A kind of baking moisture-proof Icing Sugar and preparation method thereof |
| WO2023160580A1 (en) * | 2022-02-28 | 2023-08-31 | 安琪酵母股份有限公司 | Moisture-proof powdered sugar, preparation method therefor and use thereof |
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Application publication date: 20170104 |