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Baking-resistant high-oil custard cream as well as preparation method and application thereof

A baking-resistant and sda sauce technology, which is applied in the field of food processing, can solve the problems of custard sauce with less oil content, poor baking resistance, and loss of taste, and achieve rich taste and flavor, good baking resistance and long shelf life. Effect

Active Publication Date: 2017-09-22
焙之道食品(福建)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the custard soy sauce of the above-mentioned patent has less fat content, is relatively unpalatable, has poor baking resistance, and has a certain loss in taste.

Method used

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  • Baking-resistant high-oil custard cream as well as preparation method and application thereof
  • Baking-resistant high-oil custard cream as well as preparation method and application thereof
  • Baking-resistant high-oil custard cream as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Prepare the baking-resistant high-oil custard sauce of the present invention by the formula ratio in Table 1 and the following specific industrial production steps:

[0029] 1) Add the weighed white granulated sugar, modified starch, milk powder, whey powder, whey protein, microcrystalline cellulose, sodium alginate, and carrageenan into the water and stir evenly, pass through a homogenizer, and the circulation homogenization time is 3 minutes~ 5min.

[0030] 2) Add edible vegetable oil and glycerin and stir evenly, then continue to circulate and homogenize for 7 minutes to 10 minutes, and homogenize into a smooth and delicate paste.

[0031] 3) Pump the homogeneous material into the frying pan, heat and stir with steam to fully gelatinize the starch, the temperature is 90°C-95°C, and the time is 20min-30min.

[0032] 4) Turn off the steam, add citric acid, potassium sorbate, and β-carotene, and continue to stir evenly.

[0033] 5) Finally, add edible essence, stir ev...

Embodiment 2

[0036] The process of this embodiment is basically the same as that of Example 1, the difference being that the recipe ratio and the minor adjustment of process parameters are shown in Table 1.

Embodiment 3

[0038] The process of this embodiment is basically the same as that of Embodiment 1, and the adjustment of its formula raw material ratio and process parameters is shown in Table 1 for details.

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Abstract

The invention discloses a baking-resistant high-oil custard cream as well as a preparation method and application thereof. The baking-resistant high-oil custard cream is prepared from the following components in parts by weight: 35-52 parts of water, 15-28 parts of white granulated sugar, 4-6 parts of modified starch, 2-5 parts of milk powder, 3-6 parts of whey powder, 10-25 parts of edible vegetable oil, 2-5 parts of glycerin, 0.5-4 parts of whey protein, 0.2-1.5 parts of microcrystalline cellulose, 0.1-0.8 part of sodium alginate, 0.1-1 part of carrageenan, 0.08-0.12 part of citric acid, 0.01-0.2 part of beta-carotene, 0.05-0.09 part of a preservative and 0.008-0.018 part of an edible essence. Through reasonable proportion and synergistic effect of raw materials and unique operation process, the prepared custard cream is good in baking resistance performance, smooth and fine in taste, pure in fragrance and long in shelf life, can be used in industrial baked products, is applied to sandwiches and surface decorations of breads or cakes, enables the taste and the flavor of the product to be enriched, increases the varieties of the products, prevents ageing of the products and attracts more consumers.

Description

technical field [0001] The invention relates to the technical field of food processing, and particularly discloses a baking-resistant high-oil custard sauce and its preparation method and application. Background technique [0002] Custard is transliterated from Custard, which is a transliterated foreign word. It plays an important role in Western-style baking and catering. It is used to make bread and puff sandwiches and surface decorations, and to enrich the taste of baked products. and enhance taste. Custard cream (custard cream), also known as custard sauce, is an essential material for making French desserts and sweet pies. Traditional custard sauce is mainly composed of eggs and milk mixed with heated and cooked egg and milk mixture, which is a part of French meals. In medieval times, it was popular to bake the custard mixture in puff pastry for dessert. [0003] Due to the rich taste and unique performance of custard sauce, it is more and more used in bakery product...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A21D13/30A21D13/47
CPCA21D13/30A21D13/47A23L27/66A23V2002/00A23V2250/5118A23V2250/54252A23V2250/51084A23V2250/5026A23V2250/5036A23V2250/032A23V2250/616
Inventor 薛成福韩雪王军沈文辉陈晓民陈添顺
Owner 焙之道食品(福建)有限公司
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