一种蛋糕用奶味香粉及其制备方法

Milk flavor powder for cakes and preparing method thereof

Abstract

本发明公开一种蛋糕用奶味香粉及制备方法,该蛋糕用奶味香粉按重量百分比计算由9-10%牛油、9-10%黄油、28-31%玉米淀粉、28-31%麦芽糊精、5-6%香兰素、1.2-1.3%乙基麦芽酚、6.5-7.5%二氧化硅、5.5-6.5%磷酸三钙以及0.4-0.45%奶味香精组成。其制备方法即首先将牛油、黄油在40-50℃的水浴中溶解混合后,加入奶味香精充分混合得到混合液;然后将玉米淀粉、麦芽糊精、香兰素、乙基麦芽酚、二氧化硅、磷酸三钙置于料理机中充分混合;再将所得混合液加入料理机中混合均匀后即得蛋糕用奶味香粉,其制备方法具有工艺简单、操作方便、便于批量生产、产品质量好等优点。
The invention discloses a milk flavor powder for cakes and a preparing method thereof. The milk flavor powder comprises, by weight, 9-10% of beef tallow, 9-10% of butter, 28-31% of corn starch, 28-31% of maltodextrin, 5-6% of vanillin, 1.2-1.3% of ethyl maltol, 6.5-7.5% of silicon dioxide, 5.5-6.5% of tricalcium phosphate and 0.4-0.45% of milk flavor essence. The preparing method of the milk flavor powder includes the steps that firstly, the beef tallow and the butter are dissolved and mixed in a water bath at the temperature of 40-50 DEG C, and the milk flavor essence is added and mixed fully to obtain mixed liquid; secondly, the corn starch, the maltodextrin, the vanillin, the ethyl maltol, the silicon dioxide and the tricalcium phosphate are placed in a food processer to be mixed fully; finally the obtained mixed liquid is added in the food processer and mixed evenly to obtain the milk flavor powder for the cakes. The preparing method of the milk flavor powder has the advantages of being simple in process, convenient to operate, capable of being used for mass production conveniently, good in product quality and the like.

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Patent Citations (1)

    Publication numberPublication dateAssigneeTitle
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