CN107484831A - A kind of crucial way of sandwich cream - Google Patents
A kind of crucial way of sandwich cream Download PDFInfo
- Publication number
- CN107484831A CN107484831A CN201610401683.0A CN201610401683A CN107484831A CN 107484831 A CN107484831 A CN 107484831A CN 201610401683 A CN201610401683 A CN 201610401683A CN 107484831 A CN107484831 A CN 107484831A
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- Prior art keywords
- parts
- cream
- minutes
- sandwich
- white sugar
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to a kind of crucial way of sandwich cream, the sandwich cream produced by good formula and technique is cheap, pure color, taste is aromatic, organizes soft fine and smooth, cream sugar content, oil content height, with higher osmotic pressure, growth to microorganism has stronger inhibitory action, and adds appropriate preservative in being formulated, and extends the shelf-life of cream.Its cost of the invention is cheap, and medium-sized and small enterprises are more realized.Technological operation is simple, is easy to control processing conditions, accomplishes scale production.
Description
Technical field
The present invention relates to characteristic millet cake manufacture field, especially a kind of crucial way of sandwich cream.
Background technology
Mouthfeel is relatively good after the cream note heart in various cake groups, and nutritive value is also higher.But large enterprise produces
The equipment cost used is bigger when noting heart cream, cost is high, and small enterprise is difficult to mass production and shelf life of products
Fall short of.
The present invention is directed to the deficiency of above-mentioned present situation, and the manufacture craft of sandwich cream is improved during sweet tea cake is made,
On the premise of to food color, type and nutrition arrangement equilibrium really guaranteed request, there is provided a kind of suitable medium-sized and small enterprises production
Yolk pie notes heart cream novel process.
The content of the invention
The invention aims to provide a kind of crucial way of sandwich cream.
The present invention is achieved by the following technical programs：
A kind of crucial way of sandwich cream, it is characterised in that：Raw material is made up of the component of following parts by weight：Margarine cream
25-30 parts, malt syrup 50-55 parts, white sugar 7-10 parts, powdered glucose 7-10 parts, vegetable oil 1-3 parts, whole milk powder 1-3 parts,
The 15-0.2 parts of potassium sorbate 0., the 01-0.03 parts of pigment 0., salt l-2 parts, essence 0.2-0.4 parts；Its manufacturing process includes as follows
Step：
A, prepared by raw material：
Malt syrup is cooled down after 10 minutes in 100 degrees Centigrade；White sugar is milled；By the white sugar after milling, powdered glucose,
Whole milk powder, salt, which mix, uniformly crosses 20 mesh sieves；
B, dispensing stirs：
Malt syrup is poured into egg-whisk wherein, then the raw material obtained in step A, potassium sorbate, pigment, essence are poured into and beaten
In egg device, unlatching mixes slowly quick stirring 5-8 minutes after 3-6 minutes；
C, cream is added：
Margarine cream cutter is blocking, add in the mixture after step B stirrings, it is quick again after mixing slowly uniformly to beat hair
Bubble, adds vegetable oil and continues quick stirring and is sufficiently mixed afterwards, finished product.
Further：Step A takes 1 part of 8 parts of white sugar, 8 parts of powdered glucose, 2 parts of whole milk powder, salt weight to be made than mixing
.
Further：Step B takes 0.2 part of 26 parts of margarine cream, 0.15 part of potassium sorbate, 0.01 part of pigment, essence weight
Amount ratio is mixed to prepare.
Further：Step A chilling temperature is 50 degrees Celsius.
Further：Step C, which takes cream and mixture, to be mixed slowly 2-4 minutes and turns quick stirring 15 minutes again；Add
Vegetable oil takes quick stirring to be made for 5 minutes.
The invention has the advantages that：
1st, the sandwich cream that the present invention is produced by good formula and technique is cheap, and pure color, taste is aromatic, group
Soft exquisiteness is knitted, cream sugar content, oil content are high, have higher osmotic pressure, and the growth to microorganism has stronger suppression to make
With, and provide to add appropriate preservative according to country 2760 in being formulated, extend the shelf-life of cream.
2nd, maltose heating of the present invention can utilize jacketed pan to heat, and required main tool is exactly jacketed pan and beaten
Egg device, its cost is cheap, and medium-sized and small enterprises are more realized.Technological operation is simple, is easy to control processing conditions, accomplishes scale production.
Embodiment
Below in conjunction with embodiments of the invention, the technical scheme in embodiments of the invention is carried out clearly and completely
Description.The skilled in the art should refer to the specification as a whole, and the technical scheme in each embodiment can also be through appropriate
Combination, other embodiments which can be understood by those skilled in the art for formation.
Embodiment 1：
1st, prepared by raw material：
55 grams of malt syrup is cooled down after 10 minutes in 100 degrees Centigrade, chilling temperature is 50 degrees Celsius；By 8 grams of mills of white sugar
Powder；White sugar after milling, 8 grams of powdered glucose, 2 grams of whole milk powder, 1 gram of salt are mixed and uniformly cross 20 mesh sieves；
2nd, dispensing stirs：
Malt syrup is poured into egg-whisk wherein, then will be above-mentioned in obtained 0.15 gram of raw material, potassium sorbate, pigment 0.02
Gram, 0.3 gram of essence pour into egg-whisk, unlatching mixes slowly quick stirring 5-8 minutes after 3-6 minutes；
3rd, cream is added：
By margarine cream, 28 grams are cut into block, add in mixture, mix slowly 2-4 minutes and turn quick stirring 15 minutes again；Add
Vegetable oil takes quick stirring to be made for 5 minutes, finished product.
Embodiment 2：
1st, prepared by raw material：
60 grams of malt syrup is cooled down after 10 minutes in 100 degrees Centigrade, chilling temperature is 50 degrees Celsius；By 10 grams of mills of white sugar
Powder；White sugar after milling, 10 grams of powdered glucose, 3 grams of whole milk powder, 2 grams of salt are mixed and uniformly cross 20 mesh sieves；
2nd, dispensing stirs：
Malt syrup is poured into egg-whisk wherein, then will be above-mentioned in obtained 0.15 gram of raw material, potassium sorbate, pigment 0.03
Gram, 0.4 gram of essence pour into egg-whisk, unlatching quick stirring 8 minutes after mixing slowly 5 minutes；
3rd, cream is added：
By margarine cream, 30 grams are cut into block, add in mixture, mix slowly and turn within 3 minutes quick stirring 15 minutes again；Add and plant
Thing oil takes quick stirring to be made for 5 minutes, finished product.
Embodiment 3
1st, prepared by raw material：
40 grams of malt syrup is cooled down after 10 minutes in 100 degrees Centigrade, chilling temperature is 50 degrees Celsius；By 6 grams of mills of white sugar
Powder；White sugar after milling, 6 grams of powdered glucose, 1 gram of whole milk powder, 1 gram of salt are mixed and uniformly cross 20 mesh sieves；
2nd, dispensing stirs：
Malt syrup is poured into egg-whisk wherein, then will be above-mentioned in obtain 0.01 gram of 0.1 gram of raw material, potassium sorbate, pigment,
0.1 gram of essence is poured into egg-whisk, unlatching quick stirring 6 minutes after mixing slowly 5 minutes；
3rd, cream is added：
By margarine cream, 25 grams are cut into block, add in mixture, mix slowly and turn within 3 minutes quick stirring 15 minutes again；Add and plant
Thing oil takes quick stirring to be made for 5 minutes, finished product.
Described embodiment is only the part of the embodiment of the present invention, rather than whole embodiments.Based on this hair
Example in bright, one of ordinary skilled in the art obtained on the premise of creative work is not made it is all its
His real ancient type of banner hoisted on a featherdecked mast example, belongs to the scope of protection of the invention.
Claims (5)
- A kind of 1. crucial way of sandwich cream, it is characterised in that：Raw material is made up of the component of following parts by weight：Margarine milk Oily 25-30 parts, malt syrup 50-55 parts, white sugar 7-10 parts, powdered glucose 7-10 parts, vegetable oil 1-3 parts, whole milk powder 1-3 Part, the 15-0.2 parts of potassium sorbate 0., the 01-0.03 parts of pigment 0., salt l-2 parts, essence 0.2-0.4 parts；Its manufacturing process includes Following steps：A, prepared by raw material：Malt syrup is cooled down after 10 minutes in 100 degrees Centigrade；White sugar is milled；By the white sugar after milling, powdered glucose, Whole milk powder, salt, which mix, uniformly crosses 20 mesh sieves；B, dispensing stirs：Malt syrup is poured into egg-whisk wherein, then the raw material obtained in step A, potassium sorbate, pigment, essence are poured into and beaten In egg device, unlatching mixes slowly quick stirring 5-8 minutes after 3-6 minutes；C, cream is added：Margarine cream cutter is blocking, add in the mixture after step B stirrings, it is quick again after mixing slowly uniformly to beat hair Bubble, adds vegetable oil and continues quick stirring and is sufficiently mixed afterwards, finished product.
- A kind of 2. crucial way of sandwich cream according to claim 1, it is characterised in that：Step A takes 8 parts of white sugar, Portugal 1 part of 8 parts of grape Icing Sugar, 2 parts of whole milk powder, salt weight ratio are mixed to prepare.
- A kind of 3. crucial way of sandwich cream according to claim 1, it is characterised in that：Step B takes margarine cream 26 parts, 0.15 part of potassium sorbate, 0.2 part of 0.01 part of pigment, essence weight ratio be mixed to prepare.
- A kind of 4. crucial way of sandwich cream according to claim 1, it is characterised in that：Step A's is coldBut temperature is 50 degrees Celsius.
- A kind of 5. crucial way of sandwich cream according to claim 1, it is characterised in that：Step C is by cream with mixing Thing, which takes, to be mixed slowly 2-4 minutes and turns quick stirring 15 minutes again；Adding vegetable oil takes quick stirring to be made for 5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610401683.0A CN107484831A (en) | 2016-06-11 | 2016-06-11 | A kind of crucial way of sandwich cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610401683.0A CN107484831A (en) | 2016-06-11 | 2016-06-11 | A kind of crucial way of sandwich cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107484831A true CN107484831A (en) | 2017-12-19 |
Family
ID=60642689
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610401683.0A Pending CN107484831A (en) | 2016-06-11 | 2016-06-11 | A kind of crucial way of sandwich cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107484831A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696771A (en) * | 2012-05-29 | 2012-10-03 | 漯河联泰食品有限公司 | Cream filling for yolk pies and preparation method thereof |
| CN104489120A (en) * | 2014-11-27 | 2015-04-08 | 河南梦想食品有限公司 | Sandwiching cream and preparation method thereof |
-
2016
- 2016-06-11 CN CN201610401683.0A patent/CN107484831A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696771A (en) * | 2012-05-29 | 2012-10-03 | 漯河联泰食品有限公司 | Cream filling for yolk pies and preparation method thereof |
| CN104489120A (en) * | 2014-11-27 | 2015-04-08 | 河南梦想食品有限公司 | Sandwiching cream and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171219 |
|
| WD01 | Invention patent application deemed withdrawn after publication |