Artificial Cream (Meal Artificial Cream) Testing

Its appearance is bright light yellow, with a uniform and delicate plastic solid texture, good flavor, and no mold or impurities. Its fat content is above 75% -80%, water content is 16% -20%, and salt content is less than 3%. It can also contain a small amount of emulsifiers, vitamins, lactic acid and other additives. Classified according to their shape, they are divided into four types: hard, soft, liquid, and powder. According to its purpose, it can be divided into two types: household use and food industry use. The former is also divided into dining use, bread spreading use, cooking use, and making ice cream. The latter is also divided into bread and pastry, pastry Dim sum and pie. The main difference is the difference in formula, raw material oils used, and requirements for upgrading. Margarine products for household use: Margarine products are mainly consumed directly on bread during restaurants or home dining, with a small amount used for cooking. Most of the products sold in the market are small packaging. Household margarine must have the following properties: ⑴ Shape retention: When placed at room temperature, it does not melt or deform. Under external forces, it is prone to deformation and can be made into various patterns Ductility: When placed at low temperatures, it is still easy to apply to bread Mouth melting: It should melt quickly when placed in the mouth Flavor: Through reasonable formulation and processing, it has a pleasant taste and aroma Nutritional value: firstly, as a source of heat for the human body, and secondly, margarine should be rich in polyunsaturated fatty acids. Artificial cream for the food industry (1) Artificial cream for the food industry needs to have the following processing characteristics: ① Plasticity: refers to the ability to not deform easily under low external forces, and to deform easily under high external forces, which can be used for plastic flow. When the temperature is high, it becomes soft, and when the temperature is low, it becomes hard. If the temperature change is not significant and the hardness shows a significant change, it indicates poor plasticity. Conversely, if the temperature change is large and the hardness change is small, it indicates a large range of plasticity Crispness: refers to the crispy and fragile nature of baked goods. The smaller the crispness value, the better the crispness Casification: After adding artificial cream to the mixed dough, stir at high speed to increase the volume of the dough. This is because artificial cream absorbs air and turns it into small bubbles. The gas-containing property of oil is called caseification Emulsification: Oil and water are not miscible with each other, but in food processing, it is often necessary to mix the oil and water phases together, and it is hoped that they will be mixed evenly and stably. Generally, margarine contains a certain amount of emulsifier, so it can be emulsified with eggs, milk, sugar, water, etc. and evenly dispersed in the dough to promote volume expansion, and can be processed into bread and Dim sum with good flavor. ⑤ Water absorption: water absorption is of great significance for processing cheese products and baking Dim sum. For example, in the production of biscuits, it can absorb the water required to form gluten, preventing it from becoming hard during extrusion. ⑥ Oxidative stability: can allow food to be stored for longer periods of time. In addition, margarine also contains water-soluble salt, dairy products, and other water-soluble flavoring agents to improve the flavor of food and give the product a charming orange color Types of artificial cream used in the food industry: ① Universal artificial cream: This type of artificial cream belongs to the universal type and has plasticity and cheese making properties throughout the year, with a generally low melting point. ② Specialized Margarine: A Artificial butter for bread: This product is used for processing bread, pastries, and as food decoration. Its consistency is harder than household artificial butter, and it requires a wide range of plasticity, good water absorption, and emulsifying properties. B. Artificial cream for layering: This product is harder than artificial cream for bread, has a wide range of plasticity and stickiness, and is used for foods that require a thin layer after baking. C. Butter for pastry Dim sum: This product is harder by using margarine for common layering, and more extreme hardening oil is used in the formula

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BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

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3. Mail samples and arrange testing

4. Progress tracking and result feedback

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6. If urgent or priority processing is required

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