CN111280261A - Novel baking conditioning cream special for baking pudding and egg tart - Google Patents
Novel baking conditioning cream special for baking pudding and egg tart Download PDFInfo
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- CN111280261A CN111280261A CN201811509671.5A CN201811509671A CN111280261A CN 111280261 A CN111280261 A CN 111280261A CN 201811509671 A CN201811509671 A CN 201811509671A CN 111280261 A CN111280261 A CN 111280261A
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- 239000002562 thickening agent Substances 0.000 claims abstract description 21
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- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 15
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 15
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- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 claims abstract description 5
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- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000014121 butter Nutrition 0.000 claims description 42
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 32
- 239000000203 mixture Substances 0.000 claims description 30
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- 102000011632 Caseins Human genes 0.000 claims description 16
- 108010076119 Caseins Proteins 0.000 claims description 16
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 16
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 claims description 16
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 16
- 239000000194 fatty acid Substances 0.000 claims description 16
- 229930195729 fatty acid Natural products 0.000 claims description 16
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- 229940080237 sodium caseinate Drugs 0.000 claims description 16
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 16
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 16
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 16
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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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses novel baking conditioning cream special for baking pudding and egg tart, which is prepared from the following raw materials in parts by weight: 0-150 parts of vegetable oil, 100-200 parts of white granulated sugar, 0-500 parts of milk fat, 10-50 parts of milk powder, 50-250 parts of whole egg liquid, 0-200 parts of egg yolk liquid, 1-10 parts of emulsifier, 0-2 parts of thickener, 2-5 parts of acidity regulator, 0-1 part of edible salt, 0-2 parts of edible essence, 0-0.1 part of carotene and the balance of water, and the total weight is 1000 parts; the invention combines the interaction of vegetable oil, milk fat, egg liquid and saccharides which are preferably researched and selected in a large amount to form an emulsifying and mixing system with natural cream fragrance, high-temperature baking resistance and high stability; the prepared egg tart pudding conditioning cream consists of animal and plant cream, can replace the traditional manual egg tart liquid preparation, is time-saving and labor-saving, has stable quality, is frost-resistant and high-temperature-resistant, and is convenient to operate; the baking and conditioning cream has the characteristics of strong milk flavor, high-temperature baking resistance, unique flavor generated by milk fat and eggs at high temperature and convenience in use.
Description
Technical Field
The invention belongs to the technical field of cream products, and particularly relates to novel baking conditioning cream special for baking pudding and egg tart.
Background
With the big development of domestic baking industry in recent years, bakery stores gradually stand out the sales and production patterns of front-end and back-end factories. The cake shop raw materials are distributed by a central factory and tend to be semi-finished, the frozen dough ensures the standardization of the cake shop products, the egg tart skin is one of the frozen dough, the technology is mature, the market sales are larger and larger, and an egg tart liquid product matched with the egg tart skin is urgently needed. The manual egg tart liquid blending method is labor-consuming and time-consuming, is not durable in storage, is easy to cause the problem that the tart liquid is sunken, is not good in coloring, is not ideal in organization, cannot standardize products and the like.
Disclosure of Invention
The invention aims to provide novel baking conditioning cream special for baking pudding and egg tart, and aims to solve the problems that manual egg tart liquid blending in the background technology is labor-consuming and time-consuming, is not durable in storage, is easy to cause tart liquid invagination, is not good in coloring, is not ideal in organization, cannot standardize products and the like.
In order to achieve the purpose, the invention provides the following technical scheme: a novel baking conditioning cream special for baking pudding and egg tart is composed of the following raw materials in parts by weight: 0-150 parts of vegetable oil, 100-200 parts of white granulated sugar, 0-500 parts of milk fat, 10-50 parts of milk powder, 50-250 parts of whole egg liquid, 0-200 parts of egg yolk liquid, 1-10 parts of emulsifier, 0-2 parts of thickener, 2-5 parts of acidity regulator, 0-1 part of edible salt, 0-2 parts of edible essence, 0-0.1 part of carotene and the balance of water, and the total amount is 1000 parts.
As an optimal technical scheme, the novel baking conditioning cream special for baking pudding and egg tart is composed of the following raw materials in parts by weight: 120 parts of vegetable oil, 40 parts of milk fat, 40 parts of milk powder, 140 parts of white granulated sugar, 90 parts of whole egg liquid, 90 parts of egg yolk liquid, 8 parts of emulsifier, 0.4 part of flavoring agent, 3 parts of acidity regulator, 1 part of edible salt, 2 parts of edible essence and the balance of water, and the total weight is 1000 parts.
As a preferable technical scheme of the invention, the emulsifier is one or a mixture of more of sodium caseinate, sorbitan monostearate, polyglycerol fatty acid ester, polyoxyethylene (20) sorbitan monostearate.
As a preferable technical scheme of the invention, the thickening agent is one or a mixture of several of hydroxypropyl methyl cellulose, microcrystalline cellulose, xanthan gum and carrageenan.
As a preferable technical scheme of the invention, the acidity regulator is one or a mixture of several of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate.
As a preferable technical scheme of the invention, the emulsifier is sodium caseinate, sorbitan monostearate, polyglycerol fatty acid ester and polyoxyethylene (20) sorbitan monostearate which are mixed according to the proportion of (0-4) to (1-3) to (0-1) to (1-3).
As a preferable technical scheme of the invention, the thickening agent is formed by mixing hydroxypropyl methyl cellulose, microcrystalline cellulose, xanthan gum and carrageenan in a ratio of (0-2) to (0-1).
As a preferable technical scheme of the invention, the acidity regulator is a mixture of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate in a ratio of (0-4) to (0-1).
In a preferred embodiment of the present invention, the vegetable oil is refined soybean oil, palm kernel oil, or coconut oil.
In a preferred embodiment of the present invention, the milk fat is one or a mixture of several of whipped cream, unsalted butter and anhydrous butter.
Compared with the prior art, the invention has the beneficial effects that:
(1) through a large number of experiments and accumulated experiences, the optimized raw materials and the proportion of the baking conditioning cream are researched, and an emulsifying and mixing system with the fragrance of natural cream, high-temperature baking resistance and high stability is formed by combining the interaction of the vegetable oil, the milk fat, the egg liquid and the saccharides which are optimized through a large number of researches;
(2) the prepared egg tart pudding conditioning cream is composed of animal and plant cream, can replace the traditional manual egg tart liquid preparation, is time-saving and labor-saving, stable in quality, frost-resistant, high-temperature-resistant and convenient to operate, is suitable for being popularized in a chain cake shop and DIY (do not offer anything in your home), can be used as pudding or added into western-style pastries for enhancing flavor, and improves baking quality;
(3) the baking and conditioning cream has the characteristics of strong milk flavor, high-temperature baking resistance, unique flavor generated by milk fat and eggs at high temperature and convenience in use.
Detailed Description
Example 1
A baking conditioning cream for an animal and plant mixed pudding egg tart is composed of the following raw materials in parts by weight: 120 parts of vegetable oil, 40 parts of butter fat, 40 parts of milk powder, 90 parts of whole egg liquid, 90 parts of egg yolk liquid, 8 parts of emulsifier, 0.4 part of thickener, 3 parts of acidity regulator, 0.8 part of edible salt, 140 parts of white granulated sugar and the balance of water, and adding the rest to 1000 parts; the emulsifier is one or more of sodium caseinate, sorbitan monostearate, polyglycerol fatty acid ester, polyoxyethylene (20) sorbitan monostearate, and the emulsifier is one or more of sodium caseinate, sorbitan monostearate, polyglycerol fatty acid ester, and polyoxyethylene (20) sorbitan monostearate, and the emulsifier is mixed in the proportion of (0-4) to (1-3) to (0-1) to (1-3); the thickening agent is one or a mixture of several of hydroxypropyl methyl cellulose, microcrystalline cellulose, xanthan gum and carrageenan, and the thickening agent is the mixture of hydroxypropyl methyl cellulose, microcrystalline cellulose, xanthan gum and carrageenan according to the proportion of (0-2) to (0-1); the acidity regulator is one or a mixture of several of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate, and the acidity regulator is the mixture of the sodium hexametaphosphate, the sodium tripolyphosphate and the sodium pyrophosphate in a ratio of (0-4) to (0-1); the vegetable oil is refined soybean oil, palm kernel oil, and coconut oil; the butter fat is one or more of unsalted butter, unsalted butter and anhydrous butter.
The preparation method of the baking conditioning cream comprises the following steps: melting vegetable oil at 70 deg.C, adding emulsifier into oil phase, and mixing to form oil phase A; adding white granulated sugar, milk powder, a thickening agent, an acidity regulator and edible salt into 65 ℃ water, and uniformly mixing to form a water phase B; adding the oil phase A into the water phase B, mixing to form an oil-water mixed emulsion C, and pasteurizing the oil-water mixed emulsion C at 72 ℃ under the stirring speed of 1350r/min for 25 min; cooling to 55 deg.C, homogenizing under 42 MPa; passing the emulsion through a plate heat exchanger to 0-4 deg.C to obtain cooled emulsion D, adding pasteurized whole egg liquid and pasteurized egg yolk liquid at 0-4 deg.C into the emulsion D, stirring at low speed for 5min, bottling, quickly freezing at-35 deg.C for over 12 hr, boxing at-18 deg.C, and storing in-18 deg.C freezer to be inspected.
Example 2
Based on example 1, the difference is that: 140 parts of vegetable oil and 0 part of milk fat. The formula is a low-cost formula based on example 2, does not contain milk fat, but has fresh mouthfeel, and the milk flavor can be improved by adding milk flavor essence.
Example 3
Based on example 1, the difference is that: 100 parts of vegetable oil and 70 parts of milk fat. The formula is an upgraded formula based on the example 2, and the formula contains higher milk fat, has stronger milk flavor than the milk flavor of the example 1, and has slightly higher cost.
Example 4
A pudding egg tart baking conditioning cream with a fat source of pure vegetable oil is composed of the following raw materials in parts by weight: 100 parts of vegetable oil, 30 parts of milk powder, 200 parts of white granulated sugar, 250 parts of whole egg liquid, 3 parts of emulsifier, 2 parts of acidity regulator, 1 part of edible essence, 0.05 part of carotene and the balance of water, and adding the total amount of the components to 1000 parts; the emulsifier is one or more of sodium caseinate, sorbitan monostearate, polyglycerol fatty acid ester, polyoxyethylene (20) sorbitan monostearate, and the emulsifier is one or more of sodium caseinate, sorbitan monostearate, polyglycerol fatty acid ester, and polyoxyethylene (20) sorbitan monostearate, and the emulsifier is mixed in the proportion of (0-4) to (1-3) to (0-1) to (1-3); the acidity regulator is one or a mixture of several of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate, and the acidity regulator is the mixture of the sodium hexametaphosphate, the sodium tripolyphosphate and the sodium pyrophosphate in a ratio of (0-4) to (0-1); the vegetable oil is refined soybean oil, palm kernel oil, and coconut oil.
The preparation method of the conditioning cream comprises the following steps: melting vegetable oil at 70 deg.C, adding emulsifier into oil phase, and mixing to form oil phase A; adding white granulated sugar, milk powder and an acidity regulator into 65 ℃ water, and uniformly mixing to form a water phase B; adding the oil phase A into the water phase B, mixing to form an oil-water mixed emulsion C, and pasteurizing the oil-water mixed emulsion C at 72 ℃ under the stirring speed of 1350r/min for 25 min; cooling to 55 deg.C, homogenizing under 42 MPa; passing the emulsion through a plate heat exchanger to 0-4 deg.C to obtain cooled emulsion D, adding pasteurized whole egg liquid at 0-4 deg.C into the emulsion D, stirring at low speed for 5min, and packaging, quickly freezing at-35 deg.C for over 12 hr, packaging at-18 deg.C, and transferring to-18 deg.C freezer for sale.
Example 5
Based on example 4, the difference is that: 180 parts of white granulated sugar, 210 parts of whole egg liquid and 30 parts of milk fat. Is an upgrading formula based on the embodiment 4.
Example 6
A pudding egg tart baking conditioning cream with a grease part composed of pure milk fat is composed of the following raw materials in parts by weight: 110 parts of white granulated sugar, 500 parts of butterfat (500 parts of unsalted butter), 20 parts of milk powder, 70 parts of whole egg liquid, 140 parts of egg yolk liquid, 1 part of emulsifier, 1 part of thickener, 4 parts of acidity regulator and the balance of water, and the total weight is 1000 parts; the emulsifier is one or more of sodium caseinate, sorbitan monostearate, polyglycerol fatty acid ester, polyoxyethylene (20) sorbitan monostearate, and the emulsifier is one or more of sodium caseinate, sorbitan monostearate, polyglycerol fatty acid ester, and polyoxyethylene (20) sorbitan monostearate, and the emulsifier is mixed in the proportion of (0-4) to (1-3) to (0-1) to (1-3); the thickening agent is one or a mixture of several of hydroxypropyl methyl cellulose, microcrystalline cellulose, xanthan gum and carrageenan, and the thickening agent is the mixture of hydroxypropyl methyl cellulose, microcrystalline cellulose, xanthan gum and carrageenan according to the proportion of (0-2) to (0-1); the acidity regulator is one or a mixture of several of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate, and the acidity regulator is the mixture of the sodium hexametaphosphate, the sodium tripolyphosphate and the sodium pyrophosphate in a ratio of (0-4) to (0-1); the butter fat is one or more of unsalted butter, unsalted butter and anhydrous butter.
The preparation method of the conditioning cream comprises the following steps: after being dry-mixed, the white granulated sugar, the milk powder, the blending agent and the acidity regulator are added into water with the temperature of 65 ℃ to be mixed to form a water phase A; adding butter fat into the water phase A, mixing, adding emulsifier when the temperature is raised to 65 ℃, continuously raising the temperature to 72 ℃, and carrying out pasteurization for 25 minutes at the stirring speed of 1350 r/min; cooling to 60 deg.C, homogenizing under 20 MPa; passing the emulsion through a plate heat exchanger to 0-4 deg.C to obtain cooled emulsion D, adding pasteurized egg yolk liquid and pasteurized whole egg liquid at 0-4 deg.C into emulsion D, stirring for 5min, quickly freezing at-35 deg.C for over 12 hr, packing at-18 deg.C, and storing in-18 deg.C.
Example 7
Based on example 6, the difference is that: 110 parts of white granulated sugar, 90 parts of whole egg liquid, 110 parts of egg yolk liquid and 400 parts of milk fat (300 parts of unsalted butter and 100 parts of unsalted butter). Is an alternative formulation based on example 6.
Example 8
Based on example 6, the difference is that: 180 parts of white granulated sugar, 210 parts of whole egg liquid, 210 parts of milk fat (160 parts of unsalted butter and 50 parts of unsalted butter) and 25 parts of milk powder. The formula is full-cream and low-cost, has strong milk flavor and fresh taste after being baked, is not easy to generate focal spots during baking, and is more suitable for baking pudding and making western-style pastries. The mouthfeel is better when the food is refrigerated.
Comparative example 1
A baking conditioning cream for a pudding egg tart with a fat source of animal fat and vegetable fat mixed comprises the following raw materials in parts by weight: 120 parts of vegetable oil, 40 parts of butter fat, 40 parts of milk powder, 90 parts of whole egg liquid, 90 parts of egg yolk liquid, 8 parts of emulsifier, 0.4 part of thickener, 3 parts of acidity regulator, 0.8 part of edible salt, 140 parts of white granulated sugar and the balance of water, and adding the rest to 1000 parts; the emulsifier is one or more of sodium caseinate, sorbitan monostearate, polyglycerol fatty acid ester, polyoxyethylene (20) sorbitan monostearate, and the emulsifier is one or more of sodium caseinate, sorbitan monostearate, polyglycerol fatty acid ester, and polyoxyethylene (20) sorbitan monostearate, and the emulsifier is mixed in the proportion of (0-4) to (1-3) to (0-1) to (1-3); the thickening agent is one or a mixture of several of hydroxypropyl methyl cellulose, microcrystalline cellulose, xanthan gum and carrageenan, and the thickening agent is the mixture of hydroxypropyl methyl cellulose, microcrystalline cellulose, xanthan gum and carrageenan according to the proportion of (0-2) to (0-1); the acidity regulator is one or a mixture of several of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate, and the acidity regulator is the mixture of the sodium hexametaphosphate, the sodium tripolyphosphate and the sodium pyrophosphate in a ratio of (0-4) to (0-1); the vegetable oil is refined soybean oil, palm kernel oil, and coconut oil; the butter fat is one or more of unsalted butter, unsalted butter and anhydrous butter.
The preparation method of the conditioning cream comprises the following steps: melting vegetable oil at 70 deg.C, adding emulsifier into oil phase, and mixing to form oil phase A; adding white granulated sugar, milk powder, a thickening agent, an acidity regulator and edible salt into 65 ℃ water, and uniformly mixing to form a water phase B; adding the oil phase A into the water phase B, mixing to form an oil-water mixed emulsion C, and pasteurizing the oil-water mixed emulsion C at 72 ℃ under the stirring speed of 1350r/min for 25 min; cooling to 55 deg.C, homogenizing under 42 MPa; passing the emulsion through a plate heat exchanger to 0-4 deg.C to obtain cooled emulsion D, adding pasteurized whole egg liquid and pasteurized egg yolk liquid at 0-4 deg.C into emulsion D, stirring for 5min, and packaging, quickly freezing at-35 deg.C for more than 12 hr, and packaging at the central temperature below-18 deg.C, and transferring to-18 deg.C freezer for sale.
Comparative example 2
A baking conditioning cream for a pudding egg tart with a fat source of pure vegetable oil is composed of the following raw materials in parts by weight: 100 parts of vegetable oil, 30 parts of milk powder, 200 parts of white granulated sugar, 250 parts of whole egg liquid, 3 parts of emulsifier, 2 parts of acidity regulator, 1 part of edible essence, 0.05 part of carotene and the balance of water, and adding the total amount of the components to 1000 parts; the emulsifier is one or more of sodium caseinate, sorbitan monostearate, polyglycerol fatty acid ester, polyoxyethylene (20) sorbitan monostearate, and the emulsifier is one or more of sodium caseinate, sorbitan monostearate, polyglycerol fatty acid ester, and polyoxyethylene (20) sorbitan monostearate, and the emulsifier is mixed in the proportion of (0-4) to (1-3) to (0-1) to (1-3); the acidity regulator is one or a mixture of several of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate, and the acidity regulator is the mixture of the sodium hexametaphosphate, the sodium tripolyphosphate and the sodium pyrophosphate in a ratio of (0-4) to (0-1); the vegetable oil is refined soybean oil, palm kernel oil, and coconut oil.
The preparation method of the conditioning cream comprises the following steps: melting vegetable oil at 70 deg.C, adding emulsifier into oil phase, and mixing to form oil phase A; adding white granulated sugar, milk powder and an acidity regulator into 65 ℃ water, and uniformly mixing to form a water phase B; adding the oil phase A into the water phase B, mixing to form an oil-water mixed emulsion C, and pasteurizing the oil-water mixed emulsion C at 72 ℃ under the stirring speed of 1350r/min for 25 min; cooling to 55 deg.C, homogenizing under 42 MPa; passing the emulsion through a plate heat exchanger to 0-4 deg.C to obtain cooled emulsion D, adding pasteurized whole egg liquid at 0-4 deg.C into emulsion D, stirring at low speed for 5min, and packaging, wherein the packaged product is quick-frozen in a quick-freezing warehouse at-35 deg.C for more than 12 hr, and the central temperature is below-18 deg.C, and then transferring to a-18 deg.C freezing warehouse for storage and sale.
Comparative example 3
A baking conditioning cream of a pudding egg tart with a pure butter fat source is composed of the following raw materials in parts by weight: 110 parts of white granulated sugar, 500 parts of butterfat (500 parts of unsalted butter), 20 parts of milk powder, 70 parts of whole egg liquid, 140 parts of egg yolk liquid, 1 part of emulsifier, 1 part of thickener, 4 parts of acidity regulator and the balance of water, and the total weight is 1000 parts; the emulsifier is one or more of sodium caseinate, sorbitan monostearate, polyglycerol fatty acid ester, polyoxyethylene (20) sorbitan monostearate, and the emulsifier is one or more of sodium caseinate, sorbitan monostearate, polyglycerol fatty acid ester, and polyoxyethylene (20) sorbitan monostearate, and the emulsifier is mixed in the proportion of (0-4) to (1-3) to (0-1) to (1-3); the thickening agent is one or a mixture of several of hydroxypropyl methyl cellulose, microcrystalline cellulose, xanthan gum and carrageenan, and the thickening agent is the mixture of hydroxypropyl methyl cellulose, microcrystalline cellulose, xanthan gum and carrageenan according to the proportion of (0-2) to (0-1); the acidity regulator is one or a mixture of several of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate, and the acidity regulator is the mixture of the sodium hexametaphosphate, the sodium tripolyphosphate and the sodium pyrophosphate in a ratio of (0-4) to (0-1); the butter fat is one or more of unsalted butter, unsalted butter and anhydrous butter.
The preparation method of the conditioning cream comprises the following steps: after being dry-mixed, the white granulated sugar, the milk powder, the blending agent and the acidity regulator are added into water with the temperature of 65 ℃ to be mixed to form a water phase A; adding butter fat into the water phase A, mixing, adding emulsifier when the temperature is raised to 65 ℃, continuously raising the temperature to 72 ℃, and carrying out pasteurization for 25 minutes at the stirring speed of 1350 r/min; cooling to 60 deg.C, homogenizing under 20 MPa; passing the emulsion through a plate heat exchanger to 0-4 deg.C to obtain cooled emulsion D, adding pasteurized egg yolk liquid and pasteurized whole egg liquid at 0-4 deg.C into emulsion D, stirring for 5min, and packaging, quickly freezing at-35 deg.C for more than 12 hr, and packaging at the central temperature below-18 deg.C, and transferring to-18 deg.C freezer for sale.
Comparative example 4
A baking conditioning cream with butter fat as a source and preferably suitable for baking pudding and western-style pastries is composed of the following raw materials in parts by weight: 180 parts of white granulated sugar, 210 parts of whole egg liquid, 210 parts of butter fat (160 parts of unsalted butter, 50 parts of unsalted butter), 25 parts of milk powder and the balance of water, and adding the total amount to 1000 parts; the butter fat is one or more of unsalted butter, unsalted butter and anhydrous butter.
The preparation method of the conditioning cream comprises the following steps: after being dry-mixed, the white granulated sugar, the milk powder, the blending agent and the acidity regulator are added into water with the temperature of 65 ℃ to be mixed to form a water phase A; adding butter fat into the water phase A, mixing, adding emulsifier when the temperature is raised to 65 ℃, continuously raising the temperature to 72 ℃, and carrying out pasteurization for 25 minutes at the stirring speed of 1350 r/min; cooling to 60 deg.C, homogenizing under 20 MPa; passing the emulsion through a plate heat exchanger to 0-4 deg.C to obtain cooled emulsion D, adding pasteurized egg yolk liquid and pasteurized whole egg liquid at 0-4 deg.C into emulsion D, stirring for 5min, and packaging, quickly freezing at-35 deg.C for more than 12 hr, and packaging at the central temperature below-18 deg.C, and transferring to-18 deg.C freezer for sale.
The above example is only one raw material of pudding and egg tart, and the final baking effect depends on the size and variety of tart skin and the type oven temperature and time of the oven. According to experience, generally, an open-hearth oven has the upper fire of 205-225 ℃, the lower fire of 225-245 ℃ and the time of 20-30 minutes, an air oven is used for baking at the temperature of 180-200 ℃ for 15-20 minutes, baking resistance measurement is carried out, and the flavor after baking, the focal spot uniformity of 180 ℃, the focal spot proportion, the color, the internal organization structure of the egg tart, the water retention stability and the support stability are considered.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. The novel baking conditioning cream special for baking pudding and egg tart is characterized by comprising the following raw materials in parts by weight: 0-150 parts of vegetable oil, 100-200 parts of white granulated sugar, 0-500 parts of milk fat, 10-50 parts of milk powder, 50-250 parts of whole egg liquid, 0-200 parts of egg yolk liquid, 1-10 parts of emulsifier, 0-2 parts of thickener, 2-5 parts of acidity regulator, 0-1 part of edible salt, 0-2 parts of edible essence, 0-0.1 part of carotene and the balance of water, and the total amount is 1000 parts.
2. The novel baking conditioning cream special for baking pudding and egg tarts as claimed in claim 1, which is characterized by being prepared from the following raw materials in parts by weight: 120 parts of vegetable oil, 40 parts of milk fat, 40 parts of milk powder, 140 parts of white granulated sugar, 90 parts of whole egg liquid, 90 parts of egg yolk liquid, 8 parts of emulsifier, 0.4 part of flavoring agent, 3 parts of acidity regulator, 1 part of edible salt, 2 parts of edible essence and the balance of water, and the total weight is 1000 parts.
3. The novel baked conditioned cream special for baking pudding and egg tarts of claim 1, wherein: the emulsifier is one or more of sodium caseinate, sorbitan monostearate, polyglycerol fatty acid ester, polyoxyethylene (20) sorbitan monostearate, and mixture thereof.
4. The novel baked conditioned cream special for baking pudding and egg tarts of claim 1, wherein: the thickening agent is one or a mixture of several of hydroxypropyl methyl cellulose, microcrystalline cellulose, xanthan gum and carrageenan.
5. The novel baked conditioned cream special for baking pudding and egg tarts of claim 1, wherein: the acidity regulator is one or a mixture of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate.
6. The novel baked conditioned cream special for baking pudding and egg tarts of claim 3, wherein: the emulsifier is sodium caseinate, sorbitan monostearate, polyglycerol fatty acid ester, polyoxyethylene (20) sorbitan monostearate, and is mixed in the proportion of (0-4) to (1-3) to (0-1) to (1-3).
7. The novel baked conditioned cream special for baking pudding and egg tarts of claim 4, wherein: the thickening agent is prepared by mixing hydroxypropyl methyl cellulose, microcrystalline cellulose, xanthan gum and carrageenan in a ratio of (0-2) to (0-1).
8. The novel baked conditioned cream special for baking pudding and egg tarts of claim 5, wherein: the acidity regulator is prepared by mixing sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate in a ratio of (0-4) to (0-1).
9. The novel baked conditioned cream special for baking pudding and egg tarts of claim 1, wherein: the vegetable oil is refined soybean oil, palm kernel oil, and coconut oil.
10. The novel baked conditioned cream special for baking pudding and egg tarts of claim 1, wherein: the butter fat is one or a mixture of several of unsalted butter, unsalted butter and anhydrous butter.
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| CN113875826A (en) * | 2021-10-20 | 2022-01-04 | 阿克苏别迭里食品有限公司 | Walnut butter special for crusty pancake |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105794988A (en) * | 2016-05-16 | 2016-07-27 | 佛山市立高食品有限公司 | Conditioning cream for egg tart pudding and application of conditioning cream |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105794988A (en) * | 2016-05-16 | 2016-07-27 | 佛山市立高食品有限公司 | Conditioning cream for egg tart pudding and application of conditioning cream |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113875826A (en) * | 2021-10-20 | 2022-01-04 | 阿克苏别迭里食品有限公司 | Walnut butter special for crusty pancake |
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