辉 明（ 东 莞 ）⽣ 物 科 技 有 限 公 司

H U I M I N G
( D O N G G U A N )
B I OT E C H N O LO G Y
CO . ,
LT D

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品

全

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解

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科技辉明

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Huiming

Technology

辉明(东莞)⽣物科技有限公司,座落在东莞市茶⼭镇上围深园路3号,占地

⾯积数千平⽅⽶,四周环境优美。

公司前⾝是⼀家有着多年集销售、⽣产为⼀体的⻝品添加剂专业公司。

多年来,严把质量关、服务关,始终将消费者的利益放在⾸位。辉明⽣物科

技执着追求、不断完善,建⽴了良好的企业内部管理体系。

企业简介

COMPANY
PROFILE

公司在⽣产制造⽅⾯,坚持⾼起点、⾼标准、⾼要求的指导⽅针,引进具有

先进⽔平的复配⻝品添加剂⽣产线,确保了产品的⾼质量、⾼效益。⽣产

的产品已销售全国各地，远销国外，赢得了全国⼴⼤消费者和各界知名

⼈⼠的信赖与⽀持。

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

环

境

质

量

Huiming
(Dongguan)
Biotechnology
Co.,
Ltd.
is
located
at
No.
3,
Shangwei

Shenyuan
Road,
Chashan
Town,
Dongguan
City,
covering
an
area
of
several

thousand
square
meters.
The
surroundings
are
beautiful
and
serene.
The

company
was
formerly
a
professional
food
additive
enterprise
with
years
of

experience
in
both
sales
and
production.
Over
the
years,
the
company
has

strictly
adhered
to
quality
and
service
standards,
always
prioritizing
the

interests
of
consumers.
Huiming
Biotechnology
is
committed
to
continuous

improvement
and
has
established
a
robust
internal
management
system.

E

n

vir

o

n

m

e

n

t

In
terms
of
production,
the
company
adheres
to
the
guiding
principles
of
high

standards,
high
starting
points,
and
high
requirements.
It
has
introduced

advanced
production
lines
for
compound
food
additives,
ensuring
highquality and high-efficiency products. The company's products are sold

nationwide and exported overseas, earning the trust and support of

consumers
and
renowned
figures
across
various
industries.

Quality

企业简介

COMPANY
PROFILE

公司⽣产的主要产品有：复配SP蛋糕油系列、复配⾯包乳化膏系列、复配

蛋糕改良剂系列、复配酶制剂系列、烘焙预拌粉系列等。公司将⼀如既往

地发扬奉献社会、服务⼈⺠的宗旨，努⼒开拓、创新，为争当新世纪⻰头

企业⽽努⼒奋进！欢迎各界同仁莅临指导，携⼿共进、共创美好未来!

【公司名称】辉明(东莞)⽣物科技有限公司公司

【地址】东莞市茶⼭镇上围深园路3号1号楼501室

【电话】0769-23831450 【

传真】0769-22182465

【

邮箱】1529338331@qq.com

联系我们

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

服

务 Service

The company's main products include: compound SP cake oil series,

compound
bread
emulsifier
paste
series,
compound
cake
improver
series,

compound
enzyme
preparation
series,
and
baking
premix
powder
series.
The

company
will
continue
to
uphold
its
mission
of
contributing
to
society
and

serving
the
people,
striving
for
innovation
and
development
to
become
a

leading
enterprise
in
the
new
century.
We
warmly
welcome
colleagues
from

all
industries
to
visit
and
guide
us,
working
together
to
create
a
brighter

future!

【Company
Name】Huiming
(Dongguan)
Biotechnology
Co.,
Ltd.

【Address】Room
501,
Building
1,
No.
3,
Shangwei
Shenyuan
Road,
Chashan
Town,
Dongguan
City

【Phone】0769-23831450


【

Fax】0769-22182465



【

Email】152933833l@qq.com

Contact
Us

关于我们

ABOUT
US

颜⾊百变诱⼈

⼝味多样化


I


操作⽅便

雪芙⽪外观表⽪不粘袋

Colorful
and
Alluring

Diverse
Flavors

·

Easy
to
Operate

Snow-skin
appearance
with
non-stick
surface

CATALOGUE

品质改良剂系列

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

海绵蛋糕改良剂系列华夫/鸡蛋仔改良剂系列蛋糕卷改良剂系列冷冻蛋糕改良剂系列速发蛋糕油SP蛋糕油PORTION01 ⾯包专⽤改良剂系列⾯包乳化膏系列 PORTION02榴莲泥专⽤稳定剂系列饼⽪专⽤改良剂系列雪媚娘团改良剂系列复配乳化增稠剂系列 PORTION03

⽬录QUALITY
IMPROVER
SERIES Sponge
Cake
Improver
Series Waffle/Egg
Puff
Improver
Series Cake
Roll
Improver
Series Frozen
Cake
Improver
Series Quick-Release
Cake
Oil SP
Cake
Oil

CATALOG

Bread-Specific
Improver
Series Bread
Emulsifier
Paste
Series
Durian
Paste-Specific
Stabilizer
Series Crust-Specific
Improver
Series Snow
Skin
Mochi
Improver
Series Compound
Emulsifier
and
Thickener
Series

预拌粉系列

⽆蔗糖常温冰⽪预拌粉系列

含蔗糖冷冻冰⽪预拌粉系列

⽆蔗糖冷冻冰⽪预拌粉系列

拉丝⿇薯馅预拌粉系列

PORTION

01

冷冻⼤福预拌粉系列

⽔晶专⽤预拌粉系列

表⾯耐烤卡仕达酱预拌粉系列

夹⼼耐烤低温卡仕达酱预拌粉系列

PORTION

03

驴打滚预拌粉系列

常温⼤福预拌粉系列

雪媚娘团预拌粉系列

雪芙⽪专⽤预拌粉系列

PORTION

02

⻘团预拌粉系列

Q⼼⿇薯预拌粉系列

糕点专⽤⼿粉预拌粉系列

调味糖浆系列

PORTION

04

⽬录CATALOG

Sucrose-free
Room
Temperature
Glutinous
Rice
Flour
Series

Sucrose-containing
Frozen
Glutinous
Rice
Flour
Series

Sucrose-free
Frozen
Glutinous
Rice
Flour
Series

Mochi
Filling
Pre-mixed
Flour
Series

PRE-MIXED
FLOUR
SERIES

Donkey
Roll
Pre-mixed
Flour
Series

Room
Temperature
Daifuku
Pre-mixed
Flour
Series

Snow
Beauty
Dumpling
Pre-mixed
Flour
Series

Specialty
Snow
Skin
Pre-mixed
Flour
Series

Frozen
Daifuku
Pre-mixed
Flour
Series

Crystal
Specialty
Pre-mixed
Flour
Series

Surface-resistant
Baking
Custard
Sauce
Pre-mixed
Flour
Series

Filling-resistant
Low-temperature
Baking
Custard
Sauce
Pre-mixed
Flour
Series

Qingtuan
Pre-mixed
Flour
Series

Q-Core
Mochi
Pre-mixed
Flour
Series

Pastry-specific
Hand
Flour
Pre-mixed
Flour
Series

Seasoning
Syrup
Series

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

海绵蛋糕改良剂

改良剂系列

SPONGE
CAKE
IMPROVER

Improver
Series

⽤于制作海绵类蛋糕(
切⽚蛋糕、⻓崎蛋糕、模具蛋糕、模型蛋糕等），具有起泡性稳定，易操作，乳化性抗

⽼化性强等优点，制作出来的蛋糕产品组织蓬松柔软，细腻有弹性不粘⽛，并且能有效延⻓产品货架期。

01

海绵蛋糕改良剂

1、缩短打发时间,打发速度快，泡沫稳定性好

2、增⼤蛋糕体积,烘烤出炉后可保持美观的外型。

3、蛋糕组织结构细腻均匀。

4、蛋糕质地的柔软性好,⼝感好

5、保湿性好,抗蛋糕⽼化效果好。

6、适⽤范围⼴,可⽤于各类型海绵蛋糕⻝品的制作。

纯蛋糕、重油蛋糕、模具蛋糕。

产品特点

使⽤范围

物料总量的1%-4%。

建议⽤量

制作蛋糕时，按需在浆料搅拌中加⼊到搅拌缸中则可。

使⽤⽅法

SPONGE
CAKE
IMPROVER

Product
Features

Application
Range

This
product
is
designed
for
making
sponge
cakes
(such
as
sliced
cakes,
Nagasaki
cakes,
molded
cakes,
etc.).
It

offers
stable
foaming
properties,
ease
of
operation,
and
strong
emulsification
and
anti-aging
capabilities.
The

resulting
cake
products
are
fluffy,
soft,
fine-textured,
elastic,
and
non-sticky,
while
also
effectively
extending
the

shelf
life
of
the
products.

1.
Reduced
Whipping
Time,Faster
whipping
speed
with
excellent
foam
stability.

2.
Increased
Cake
Volume,Maintains
a
beautiful
appearance
after
baking.

3.
Fine
and
Uniform
Cake
Structure,
Creates
a
delicate
and
even
crumb.

4.
Soft
Texture
and
Pleasant
Mouthfeel,Delivers
a
soft
and
enjoyable
eating
experience.

5.
Excellent
Moisture
Retention
and
Anti-Aging
Properties,Extends
freshness
and
shelf
life.

6.
Wide
Range
of
Applications,Suitable
for
various
types
of
sponge
cake
products.

Pure
cakes,
pound
cakes,
and
molded
cakes.

Recommended
Dosage

1%-4%
of
the
total
material
weight.

Usage
Instructions

Add
the
improver
to
the
mixing
bowl
during
the
batter
mixing
process
as
needed
when
making
cakes.

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

华夫/鸡蛋仔等

改良剂系列

WAFFLE/EGG
PUFF,
ETC.

Improver
Series

⽤于制作华夫和鸡蛋仔等点⼼类产品,
具有操作稳定性强，乳化性强抗⽼化等优点，制作出来的

产品组织均匀细腻，⼝感松软润滑，⾹味浓郁，并且能有效延⻓货架期。

02

华夫/鸡蛋仔等

1、浆料的稳定性好。

2、产品烘烤出炉后可保持美观的外型。

3、蛋糕组织结构细腻均匀,有弹性。

4、突出蛋⾹的⾹味,让产品⻛味更好。

5、保湿性好,延缓⽼化速度。

6、适⽤范围⼴,可⽤于华夫,鸡蛋仔等⻝品的制作。

各类型华夫/鸡蛋仔等点⼼类产品。 ⾯粉量的1%-3%。

制作产品时，在浆料搅拌时加⼊到搅拌缸中即可。

WAFFLE/EGG
PUFF,
ETC.

This
improver
is
designed
for
making
waffles,
egg
puffs,
and
similar
pastry
products.
It
offers
strong
operational

stability,
excellent
emulsification,
and
anti-aging
properties.
The
resulting
products
have
a
uniform
and
fine

texture,
a
soft
and
smooth
mouthfeel,
a
rich
aroma,
and
an
extended
shelf
life.

1.
Excellent
Batter
Stability,Ensures
consistent
performance
during
preparation.

2.
Maintains
Appealing
Appearance,Retains
a
beautiful
shape
after
baking.

3.
Fine
and
Elastic
Texture,Creates
a
delicate
and
springy
structure.

4.
Enhanced
Egg
Flavor,Highlights
the
aroma
of
eggs
for
better
taste.

5.
Superior
Moisture
Retention,Slows
down
the
aging
process.

6.
Wide
Application
Range,Suitable
for
waffles,
egg
puffs,
and
similar
products.

Various
types
of
waffles,
egg
puffs,

and
other
pastry
products.

1%-3%
of
the
flour
weight.

Add
the
improver
to
the
mixing
bowl
during
the
batter

mixing
process
when
preparing
the
products.

产品特点

使⽤范围 建议⽤量

使⽤⽅法

Product
Features

Application
Range Recommended
Dosage

Usage
Instructions

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

蛋糕卷改良剂

改良剂系列

CAKE
ROLL
IMPROVER

Improver
Series

1、打发速度快，浆体稳定性好;

2、增⼤蛋糕体积,烘烤出炉后可保持美观的外型;

3、蛋糕组织结构细腻均匀,弹性良好!

4、保湿性好,蛋糕⼊⼝润滑

5、减少因设备造成的产品废品率⾼的问题;

6、适⽤范围⼴,可⽤于各类型蛋糕卷⻝品的制作。

⽤于制作各种蛋糕卷(瑞⼠卷,⼩被蛋糕卷)。使产品成品柔韧性增强，更利于设备成型,减少因动⼒卷设备造

成的废品率增加，制作出来的产品组织均匀细腻，颜⾊好,⼝感松软有弹性，并且能有效延⻓货架期。

03

蛋糕卷改良剂

瑞⼠卷、⼩被蛋糕卷、三⻆卷。 ⾯粉量的1%-3%。

制作蛋糕时,在浆料搅拌时加⼊到搅拌缸中即可。

CAKE
ROLL
IMPROVER

This
improver
is
designed
for
making
various
cake
rolls
(such
as
Swiss
rolls
and
thin
sheet
cake
rolls).
It

enhances
the
flexibility
of
the
finished
product,
making
it
more
suitable
for
machine
shaping
and
reducing

the
defect
rate
caused
by
rolling
equipment.
The
resulting
product
has
a
uniform
and
fine
texture,
excellent

color,
a
soft
and
elastic
mouthfeel,
and
an
extended
shelf
life.

1.
Fast
Whipping
Speed
and
Excellent
Batter
Stability，Ensures
efficient
and
consistent
mixing.

2.
Increased
Cake
Volume，Maintains
an
appealing
appearance
after
baking.

3.
Fine
and
Uniform
Cake
Structure
with
Good
Elasticity，Delivers
a
delicate
and
springy
texture.

4.
Superior
Moisture
Retention，Provides
a
smooth
and
moist
mouthfeel.

5.
Reduced
Defect
Rate
from
Equipment，Minimizes
waste
during
production.

6.
Wide
Application
Range，Suitable
for
various
types
of
cake
roll
products.

Swiss
rolls,
thin
sheet
cake
rolls,
and
triangle
rolls.

1%-3%
of
the
flour
weight.

Add
the
improver
to
the
mixing
bowl
during
the
batter
mixing
process
when
making
cakes.

产品特点

使⽤范围 建议⽤量

使⽤⽅法

Product
Features

Application
Range Recommended
Dosage

Usage
Instructions

冷冻蛋糕改良剂

改良剂系列

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

Improver
Series

FROZEN
CAKE
IMPROVER

⽤于制作各种冷冻蛋糕(瑞⼠卷、⼩被蛋糕卷、慕斯蛋糕胚)。使产品成品柔韧性增强，抗冻融性好，使产品在

冷冻的环境中保持稳定状态，解冻后的产品⼝感依然松软有弹性，更利于设备成型，减少因设备造成的废

品率增加，制作出来的产品组织均匀细腻，颜⾊好。

04

冷冻蛋糕改良剂

1、打发速度快，浆体稳定性好;

2、蛋糕体积好,成品抗冷冻,在冷冻过程中保持良好的状态!

3、蛋糕组织结构细腻均匀,弹性良好;

4、保湿性好,蛋糕⼊⼝润滑;

5、减少因设备造成的产品废品率⾼的问题

6、适⽤于各类型冷冻蛋糕⻝品的制作。

瑞⼠卷、⼩被蛋糕卷、三⻆卷。 ⾯粉量的1%-3%。

制作蛋糕时,在浆料搅拌时加⼊到搅拌缸中即可。

FROZEN
CAKE
IMPROVER

This
improver
is
designed
for
making
various
frozen
cakes
(such
as
Swiss
rolls,
thin
sheet
cake
rolls,
and

mousse
cake
bases).
It
enhances
the
flexibility
of
the
finished
product,
improves
freeze-thaw
stability,
and

ensures
the
product
remains
stable
in
frozen
environments.
After
thawing,
the
product
retains
a
soft
and

elastic
texture,
making
it
more
suitable
for
machine
shaping
and
reducing
the
defect
rate
caused
by

equipment.
The
resulting
product
has
a
uniform
and
fine
texture,
excellent
color,
and
a
pleasant
mouthfeel.

1.
Fast
Whipping
Speed
and
Excellent
Batter
Stability,Ensures
efficient
and
consistent
mixing.

2.
Good
Cake
Volume
and
Freeze
Resistance,Maintains
quality
during
freezing.

3.
Fine
and
Uniform
Cake
Structure
with
Good
Elasticity,Delivers
a
delicate
and
springy
texture.

4.
Superior
Moisture
Retention,Provides
a
smooth
and
moist
mouthfeel.

5.
Reduced
Defect
Rate
from
Equipment,Minimizes
waste
during
production.

6.
Suitable
for
Various
Types
of
Frozen
Cake
Products,Versatile
and
widely
applicable.

Swiss
rolls,
thin
sheet
cake
rolls,
and
triangle
rolls.

1%-3%
of
the
flour
weight.

Add
the
improver
to
the
mixing
bowl
during
the
batter
mixing
process
when
making
cakes.

产品特点

使⽤范围 建议⽤量

使⽤⽅法

Product
Features

Application
Range Recommended
Dosage

Usage
Instructions

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

速发蛋糕油

改良剂系列

Improver
Series

QUICK-RELEASE
CAKE
EMULSIFIER

⽤于制作中、⾼档蛋糕的⾼档蛋糕油。具有操作稳定性强，起泡性强，乳化性强这三⼤优点制作出来的产品

组织均匀细腻，⼝感松软润滑,⾹味浓郁,并且能有效延⻓货架期。

05

速发蛋糕油

1、打发速度快，泡沫稳定性好;

2、增⼤蛋糕体积,烘烤出炉后可保持美观的外型；

3、蛋糕组织结构细腻均匀,⼝感良好;

4、突出蛋糕的⾹味,⻛味更浓；

5、保湿性好,蛋糕⼊⼝润滑!

6、适⽤范围⼴,可⽤于蛋糕、⽉饼、酥饼等⻝品的制作。

纯蛋糕、戚⻛蛋糕、鸡蛋糕、瑞⼠卷、⽉饼、酥饼。

⾯粉量的3%-5%,但不得超过成品总量的3%。

制作蛋糕时,只需在浆料快速搅拌之前加⼊到搅拌缸中则可。

QUICK-RELEASE
CAKE
EMULSIFIER

A premium cake emulsifier designed for making medium to high-end cakes. It boasts three major

advantages:
strong
operational
stability,
excellent
foaming
properties,
and
powerful
emulsification.
The

resulting
products
have
a
uniform
and
fine
texture,
a
soft
and
smooth
mouthfeel,
a
rich
aroma,
and
an

extended
shelf
life.

1.

Fast
whipping
speed
with
excellent
foam
stability.

2.

Increases
cake
volume
and
maintains
an
attractive
appearance
after
baking.

3.

Fine
and
uniform
cake
structure
with
a
pleasant
texture.

4.

Enhances
the
cake's
aroma
and
flavor
intensity.

5.

Excellent
moisture
retention,
ensuring
a
smooth
and
moist
bite.

6.

Wide
range
of
applications,
suitable
for
cakes,
mooncakes,
pastries,
and
more.

Sponge
cakes,
chiffon
cakes,
egg
cakes,
Swiss
rolls,
mooncakes,
and
pastries.

3%-5%
of
the
flour
weight,
but
not
exceeding
3%
of
the
total
finished
product
weight.

When
making
cakes,
simply
add
the
emulsifier
to
the
mixing
bowl
before

starting
rapid
mixing
of
the
batter.

产品特点

使⽤范围

建议⽤量

使⽤⽅法

Product
Features

Application
Range

Recommended
Dosage

Usage
Instructions

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

SP蛋糕油

改良剂系列

Improver
Series

SP
CAKE
EMULSIFIER

⽤于制作中、⾼档蛋糕的⾼档蛋糕油。具有操作稳定性强，起泡性强，乳化性强这三⼤优点制作出来的产品

组织均匀细腻，⼝感松软润滑,⾹味浓郁,并且能有效延⻓货架期。

06

SP蛋糕油

1、打发速度快，泡沫稳定性好;

2、增⼤蛋糕体积,烘烤出炉后可保持美观的外型；

3、蛋糕组织结构细腻均匀,⼝感良好;

4、突出蛋糕的⾹味,⻛味更浓；

5、保湿性好,蛋糕⼊⼝润滑；

6、适⽤范围⼴,可⽤于蛋糕、⽉饼、酥饼等⻝品的制作。

纯蛋糕、戚⻛蛋糕、鸡蛋糕、瑞⼠卷、⽉饼、酥饼。

⾯粉量的3%-5%,但不得超过成品总量的3%。

制作蛋糕时,只需在浆料快速搅拌之前加⼊到搅拌缸中则可。

SP
CAKE
EMULSIFIER

A
premium
cake
emulsifier
used
for
making
medium
to
high-end
cakes.
It
offers
three
key
advantages:
strong

operational
stability,
excellent
foaming
properties,
and
powerful
emulsification.
The
resulting
products
have
a

uniform
and
fine
texture,
a
soft
and
smooth
mouthfeel,
a
rich
aroma,
and
an
extended
shelf
life.

1.
Fast
whipping
speed
with
excellent
foam
stability.

2.
Increases
cake
volume
and
maintains
an
attractive
appearance
after
baking.

3.
Fine
and
uniform
cake
structure
with
a
pleasant
texture.

4.
Enhances
the
cake's
aroma
and
flavor
intensity.

5.
Excellent
moisture
retention,
ensuring
a
smooth
and
moist
bite.

6.
Wide
range
of
applications,
suitable
for
cakes,
mooncakes,
pastries,
and
more.

Sponge
cakes,
chiffon
cakes,
egg
cakes,
Swiss
rolls,
mooncakes,
and
pastries.

3%-5%
of
the
flour
weight,
but
not
exceeding
3%
of
the
total
finished
product
weight.

When
making
cakes,
simply
add
the
emulsifier
to
the
mixing
bowl
before
starting

rapid
mixing
of
the
batter.

产品特点

使⽤范围

建议⽤量

使⽤⽅法

Product
Features

Application
Range

Recommended
Dosage

Usage
Instructions

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

专⽤改良剂

BREAD
SPECIAL
IMPROVER

改良剂系列

Improver
Series

⾯包专⽤改良剂是我公司针对⼯业化⻝品⽣产⽽精⼼研制的⾯包专⽤改良剂，它含有很好的抗淀粉⽼化

和乳化作⽤；使⾯包配⽅中⾯粉及其它物料在搅拌过程中更好揉和,
⾯粉中的蛋⽩质能有⼀定的扩展性和

延展性，有利于⼯艺操作简单.⽣产出的⾯包⽹络组织细腻，内部颜⾊洁⽩有光泽，成品⽔活度降低，对⾯

包保鲜期延⻓有明显功效，具有良好的操作性能。

07

⾯包专⽤改良剂

1、使⾯包持久柔软,不掉渣!

2、延缓淀粉⽼化,保持其柔软性,抑制⽔分蒸发,延⻓货架期;

3、可改善⾯包组织,增加瓤芯韧性;

4、适应范围⼴,易储存。

各类⾯包的制作。

⾯粉量的0.6%~1.8%。

阴凉⼲燥处,不得与有毒有害物质混放。

BREAD
SPECIAL
IMPROVER

The
Bread
Special
Improver
is
a
product
meticulously
developed
by
our
company
for
industrial
food

production. It contains excellent anti-staling and emulsifying properties, which enhance the

blending
of
flour
and
other
ingredients
during
the
mixing
process.
It
improves
the
extensibility
and

elasticity
of
the
protein
in
the
flour,
simplifying
the
production
process.
The
resulting
bread
has
a

fine
crumb
structure,
a
bright
and
glossy
internal
color,
reduced
water
activity,
and
significantly

extends
the
freshness
period
of
the
bread.
It
also
offers
excellent
operational
performance.

1.
Keeps
bread
soft
for
a
long
time
without
crumbling.

2.
Delays
starch
staling,
maintains
softness,
inhibits
moisture
evaporation,
and
extends
shelf
life.

3.
Improves
bread
texture
and
increases
crumb
resilience.

4.
Wide
adaptability
and
easy
storage.

Suitable
for
various
types
of
bread
production.

0.6%~1.8%
of
the
flour
weight.

Store
in
a
cool,
dry
place,
away
from
toxic
or
harmful

substances.

产品特点

使⽤范围

建议⽤量

使⽤⽅法

Product
Features

Application
Range

Recommended
Dosage

Usage
Instructions

⾯包乳化膏

改良剂系列

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

Improver
Series

BREAD
EMULSIFIER
PASTE

⾯包乳化膏是我司真对⻝品⼯业化⽣产⽽精⼼研制的⾯包专⽤乳化剂，它含有特殊的软化和乳化成分，使

⾯包配⽅中⾯粉及⽔分在搅拌过程中能迅速且充分的揉合在⼀起，使⾯筋达到好的扩展程度，⽣产出的⾯

包⽔活度降低，抑制⽔分蒸发，改善⾯包组织、延⻓⾯包保鲜期有明显功效，具有良好的操作性能。

08

⾯包乳化膏

1、使⾯包持久柔软,不掉渣;

2、延缓淀粉⽼化,保持其柔软性,抑制⽔分蒸发,延⻓货架期;

3、可改善⾯包组织,增加瓤芯韧性;

4、适应范围⼴,易储存。

各类⾯包的制作。 ⾯粉量的1%~2%。

阴凉⼲燥处,不得与有毒有害物质混放。

产品特点

使⽤范围 建议⽤量

使⽤⽅法

Product
Features

Application
Range Recommended
Dosage

Usage
Instructions

BREAD
EMULSIFIER
PASTE

The
Bread
Emulsifier
Paste
is
a
specially
formulated
emulsifier
for
bread,
meticulously
developed
by
our

company
for
industrial
food
production.
It
contains
unique
softening
and
emulsifying
components
that

enable
flour
and
water
in
the
bread
recipe
to
blend
quickly
and
thoroughly
during
the
mixing
process.
This

ensures optimal gluten development, reduces the water activity of the bread, inhibits moisture

evaporation,
improves
bread
texture,
and
significantly
extends
the
freshness
period.
It
also
offers
excellent

operational
performance.

1.
Keeps
bread
soft
for
a
long
time
without
crumbling.

2.
Delays
starch
staling,
maintains
softness,
inhibits
moisture
evaporation,
and
extends
shelf
life.

3.
Improves
bread
texture
and
increases
crumb
resilience.

4.
Wide
adaptability
and
easy
storage.

Suitable
for
various
types
of
bread
production.

1%~2%
of
the
flour
weight.

Store
in
a
cool,
dry
place,
away
from
toxic
or
harmful
substances.

冰⽪预拌粉【常温型】

预拌粉系列

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

Ready-Mix
Powder
Series

READY-MIX
ICE-SKIN
POWDER

【ROOM
TEMPERATURE
TYPE】

饼⽪感官⾃然、抗⽼化佳，易操作、⽴体感强定型性优。⾹浓化⼝、不糊⼝、不粘⽛，糯⾹⼗⾜，健康不腻。

09

冰⽪预拌粉(常温型)

制作⽅法

原料名称

常温冰⽪⽉饼专⽤粉

净化⽔

⻨芽糖浆(84度)

⼭梨糖醇液

调味糖浆

⽩奶油

防腐剂

重量（克）

1000

500-550

500

100

150

130

按国标适量添加

Preparation
Method

Ingredients

Ready-mix
ice-skin
mooncake
powder

Purified
water

Malt
syrup
(84°Brix)

Sorbitol
solution

Flavoring
syrup

White
cream

Preservative

Add
according
to
national
standards

READY-MIX
ICE-SKIN
POWDER【ROOM
TEMPERATURE
TYPE】

The
ice-skin
crust
has
a
natural
appearance,
excellent
anti-aging
properties,
easy
handling,
strong
threedimensionality,
and
superior
shaping.
It
offers
a
rich,
smooth
mouthfeel
without
stickiness
or
gumminess,

with
a
full
glutinous
aroma
that
is
healthy
and
not
overly
sweet.

Weight
(grams)

①预先将操作的环境、桌⾯、⼯器具做好消毒⼯作。

②将待⽤的馅料搅拌成团备⽤。

③将⼭梨糖醇、⻨芽糖浆、调味糖浆、⽩奶油、脱氢⼄酸钠⼀起煮开⾄100°C。

④按照配⽅称取冰⽪⽉饼专⽤粉倒⼊搅拌缸中，加⼊煮开的糖⽔慢速30秒搅拌均匀。之后⾼速快搅

打纯⽩光滑。注：糖⽔温度⼀点要在95℃C以上。

⑤将⾯团冷却⾄常温，搭配已经灭菌处理的⻝品馅料⼀起上机包馅⽪与馅1:1为佳。撒上⼀层薄薄⼿

粉,成型机压模成型即可包装。

注：如需要⼤批量制作,提前调试好⽪馅的软硬度,确保⽪馅软硬⼀致。

1.
Pre-sanitize
the
working
environment,
table
surfaces,
and
tools.

2.
Mix
the
filling
ingredients
into
a
dough
and
set
aside.

3.
Boil
sorbitol,
malt
syrup,
flavoring
syrup,
white
cream,
and
sodium
dehydroacetate
together
until
it

reaches
100°C.

4.
Weigh
the
ready-mix
ice-skin
mooncake
powder
according
to
the
recipe
and
pour
it
into
the
mixing

bowl.
Add
the
boiled
syrup
and
mix
slowly
for
30
seconds
until
well
combined.
Then,
mix
at
high
speed

until
the
dough
becomes
pure
white
and
smooth.
Note:
The
syrup
temperature
must
be
above
95°C.

5.
Cool
the
dough
to
room
temperature.
Pair
it
with
sterilized
filling
and
use
a
machine
to
wrap
the
crust

and
filling
at
a
1:1
ratio.
Dust
a
thin
layer
of
hand
powder,
press
into
molds
using
a
forming
machine,

and
package.

Note:For large-scale production, adjust the softness of the crust and filling in advance to ensure

consistency.

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

冰⽪预拌粉【冷冻型】

预拌粉系列 Ready-Mix
Powder
Series

READY-MIX
ICE-SKIN
POWDER【FROZEN
TYPE】

零下38°C抗冻不开裂，解冻不⽔化。⼝感冰爽、⾹滑Q糯、饼纹清晰、成型效果佳。

10

冰⽪预拌粉(冷冻型)

①预先将操作的环境、桌⾯、⼯器具做好消毒⼯作

②预先煮开⻨芽糖浆、调味糖浆、⼭梨糖醇液、饮⽤⽔、⽩奶油煮开。

③按照配⽅称取冰⽪⽉饼专⽤粉倒⼊搅拌缸中。

④“预煮过的②”低速搅拌均匀,之后中速搅打光滑,快速搅拌均匀,之后中速搅打光滑。

原料名称

冷冻冰⽪⽉饼专⽤

粉⻨芽糖浆(84度)

调味糖浆

⼭梨糖醇液

饮⽤⽔

⽩奶油

1000

650

150

50

1200

150

Ingredients

Frozen
ice-skin
mooncake
powder

Malt
syrup
(84°Brix)

Flavoring
syrup

Sorbitol
solution

Drinking
water

White
cream

READY-MIX
ICE-SKIN
POWDER【FROZEN
TYPE】

Resistant
to
cracking
at
-38°C
and
does
not
become
watery
after
thawing.
Offers
a
refreshing,
smooth,

and
chewy
texture
with
clear
patterns
and
excellent
molding
results.

1.
Pre-sanitize
the
working
environment,
table
surfaces,
and
tools.

2.
Boil
malt
syrup,
flavoring
syrup,
sorbitol
solution,
drinking
water,
and
white
cream
in
advance.

3.
Weigh
the
frozen
ice-skin
mooncake
powder
according
to
the
recipe
and
pour
it
into
the
mixing
bowl.

4.
Mix
the
pre-boiled
ingredients
(from
step
2)
at
low
speed
until
evenly
combined.
Then,
mix
at
medium

speed
until
smooth.
Finally,
mix
at
high
speed
until
fully
blended
and
smooth.

制作⽅法 Preparation
Method

重量（克）

Weight
(grams)

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

雪媚娘团预拌粉

预拌粉系列

Pre-Mix
Series

SNOW
PUFF
PASTRY
MIX

软糯、Q弹、延展性好，耐烘烤、防⽼化效果佳。

甄选特好的糯⽶原料，雪莓娘细⽩软糯，⼝感⾹甜，柔软剔透，软弹爽⼝。

11

雪媚娘团预拌粉

①称取2000克雪媚娘⽪预拌粉，加⼊2000克开⽔，揉搓成⾯团。

②撒上适量的⼿粉,⽤擀⾯杖压成薄⽚。

配料

糕点(雪媚娘⽪)预拌粉

85°C以上开⽔

重量（克）

2000

2000

制作⽅法 Preparation
Method

Ingredients

Snow
Puff
Pastry
Mix

Boiling
water
(above
85°C)

Weight
(grams)

SNOW
PUFF
PASTRY
MIX

Soft,
chewy,
and
elastic
with
excellent
extensibility.
It
performs
well
under
baking
and
has
superior
antiaging
properties.
Made
from
carefully
selected
high-quality
glutinous
rice,
the
Snow
Puff
Pastry
is
fine,

white,
soft,
and
sweet,
offering
a
delicate,
translucent
texture
that
is
both
tender
and
refreshing.

1.
Measure
2000
grams
of
Snow
Puff
Pastry
Mix
and
add
2000
grams
of
boiling
water.
Knead
into
dough.

2.
Sprinkle
with
an
appropriate
amount
of
hand
flour
and
roll
out
into
thin
sheets
with
a
rolling
pin.

⽔晶预拌粉

预拌粉系列

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

Pre-Mix
Series

CRYSTAL
PRE-MIX

晶莹剔透，透明度⾼，⼝感Q中带软，甜润适⼝。

12

⽔晶预拌粉

①将A料混合,搅拌均匀,备⽤。

②将B料混合,明⽕煮⾄溶解、接近沸腾即可:⻢上将B料慢慢倒⼊到A中搅拌均匀(按需求加⼊⾹精和糕

点馅料保鲜剂)；

③倒⼊到托盘中,转移到蒸箱或蒸炉(蒸柜)中,等蒸⽓出来开始时中到⼤⽕蒸15-30分钟即可；

④包馅:先将馅料定量分割。

⑤成型:将收⼝的饼放⼊脱模器或(模具)中(具内也要先抹点油、模具可以⽤花纹粗⼀点刻度深⼀点

的),⽤⼿掌挤压,脱模成型即可。

原料

⽔晶预拌粉

⽔

⻨芽糖浆(84度)

⽔

⾹精

防腐剂

重量（克）

100

150

300-400

50

适量

按国标适量添加

a

b

c

Ingredients

Crystal
Pre-Mix

Water

Malt
syrup
(84°Bx)

Water

Flavoring

Preservative

Weight
(grams)

As
needed

Add
according
to
national
standards

CRYSTAL
PRE-MIX

Crystal
clear
with
high
transparency,
offering
a
texture
that
is
both
chewy
and
soft,
sweet
and
pleasant.

1.
Mix
ingredient
A
thoroughly
and
set
aside.

2.
Mix
ingredient
B
and
heat
over
open
flame
until
dissolved
and
nearly
boiling.
Immediately
pour
B
slowly

into
A
and
mix
well
(add
flavoring
and
pastry
filling
preservative
as
needed).

3.
Pour
into
a
tray
and
transfer
to
a
steamer
or
steam
oven.
Steam
over
medium
to
high
heat
for
15-30

minutes
once
steam
begins
to
emerge.

4.
Filling:
First,
portion
the
filling
quantitatively.

5.
Shaping:
Place
the
sealed
pastry
into
a
demolding
tool
or
mold
(the
mold
should
be
lightly
oiled
and
can

have
deeper,
coarser
patterns).
Press
with
the
palm
of
your
hand
to
demold
and
shape.

制作⽅法 Preparation
Method

预拌粉系列

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

福团预拌粉

Pre-Mix
Series

FORTUNE
DUMPLING
PRE-MIX

1

福团糯韧绵软

3 、清⾹扑⿐、丝滑可⼝、微苦余⾹。

福团预拌粉

原料名称

(冷)⾼⻨芽糖浆、含固80%

预拌粉

纯净⽔

(热)⾼⻨芽糖浆、含固80%

防腐剂

南侨.⽟峰雪⽩乳化油

配⽐（千克）

1650

1000

330±

1850

按国标适量添加

80

序号

1

2

3

4

5

6

调整⽔分⽔活

调整黏度甜度保质期

备注

Ingredient
Name

(Cold)
High
Maltose
Syrup,
80%
solids

Pre-Mix

Purified
Water

(Hot)
High
Maltose
Syrup,
80%
solids

Preservative

NQ.
Yufeng
Snow
White
Emulsified
Oil

Ratio
(kg)

Add
according
to
national

standards

No.

Adjust
moisture
and

water
activity

Adjust
viscosity,
sweetness,

and
shelf
life

Remarks

FORTUNE
DUMPLING
PRE-MIX

Fortune
Dumplings
are
soft,
chewy,
and
fragrant,
offering
a
silky
texture
with
a
subtle
bitterness
and

lingering
aroma.

制作⽅法 Preparation
Method

1.
Clean
the
steaming
machine
and
pipelines.
Preheat
the
steaming
machine
with
steam
for
15-20
minutes,

and
drain
any
condensed
water
from
the
machine.
Boil
the
hot
syrup
and
set
aside.

2.
First,
pour
the
measured
(cold)
high
maltose
syrup
into
the
steaming
machine,
then
add
the
pre-mix

ingredients
(except
for
the
preservative)
to
prevent
clumping
during
mixing.
Start
the
mixer
to
ensure

even
distribution
of
the
ingredients.

3.
Add
purified
water
and
mix
thoroughly.
Seal
the
steaming
machine
lid
and
steam
under
the
following

conditions:
0.035-0.04
MPa,
13
minutes
(extend
time
slightly
if
the
volume
of
ingredients
is
large),
with
a

mixing
speed
of
40
rpm.

4.
After
steaming,
turn
off
the
steam.
Add
the
pre-boiled
(hot)
high
maltose
syrup
in
3-5
batches
(start
with
a

small
amount
and
gradually
increase,
ensuring
each
batch
is
fully
absorbed
before
adding
the
next).
Add

the
preservative
with
the
first
batch
of
syrup.

5.
Once
the
syrup
is
fully
absorbed,
add
the
white
oil.
After
the
oil
is
completely
absorbed,
continue
mixing

for
3-5
minutes.
Transfer
the
mixture
to
the
filling
machine
at
around
40°C
for
wrapping.

①清理蒸炼机及管道,蒸炼机通蒸汽预热
15-20min,排出蒸炼机内蒸汽凝⽔,热糖浆烧开备⽤。

②先将称量好的（冷）⾼⻨芽糖浆投⼊蒸炼机，然后投⼊除（防腐剂）外的预拌粉物料（防⽌搅拌时抱

团），开启搅拌，使物料搅拌均匀：

③投⼊饮⽤⽔,搅拌均匀,压紧蒸炼机上盖蒸炼,条件为:0.035-0.04MP,
13min
(物料较多时可适当延

⻓时间)
,搅拌速度为
40r/min;

④蒸炼完毕，关闭蒸汽，分
3-5
次添加事先烧开的（热）⾼⻨芽糖浆(先少后多，每次待糖浆被完全吸收

后再继续下⼀次添加，（防腐剂）伴随第⼀次糖浆加⼊）：

⑤糖浆被充分吸收后，投⼊⽩油，待⽩油被完全吸收后继续搅拌
3-5min，出锅40℃左右上机包馅

13

福团预拌粉

FORTUNE
DUMPLING
PRE-MIX

预拌粉系列

拉丝⿇薯预拌粉

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

Pre-Mix
Flour
Series

DRAWN
SESAME
SWEET
POTATO
PRE-MIX
FLOUR

耐烘烤，抗⽼化，⼝感软糯不粘⽛，延展拉伸性极佳。

14

拉丝⿇薯预拌粉

将本品与糖浆按⼀定⽐例混匀后使⽤

DRAWN
SESAME
SWEET
POTATO
PRE-MIX
FLOUR

Baking-resistant,
anti-aging,
soft
and
chewy
texture
without
sticking
to
teeth,
excellent
stretchability.

Mix
this
product
with
syrup
in
a
certain
proportion
before
use.

制作⽅法 Preparation
Method

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