A compound gel fat substitute and low-fat egg tart filling prepared therefrom
A fat substitute and composite gel technology, which is applied in the field of low-fat egg tart fillings, can solve the problems of rare composite gel and poor hydrophilicity, and achieve good consumer acceptance, delicate surface and good flavor
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0038] (1) Prepare xanthan gum solution, gum arabic solution and modified citrus pectin solution with a mass concentration of 1%; take the same volume of gum arabic solution, xanthan gum solution and modified citrus pectin solution, mix gum arabic The solution and the xanthan gum solution were mixed to obtain a mixed colloidal solution, the mixed colloidal solution was used as the matrix fluid, and the modified citrus pectin solution was used as the injection fluid; The speed is introduced into the mixing reaction chamber, and the resulting reactant is a pseudoplastic semi-solid fat substitute similar to grease, that is, a composite gel fat substitute. The rheological properties of the product were measured by a rheometer, and the results were as follows figure 1 shown.
[0039] (2) Prepare raw materials by weight: 17 parts of whipped cream, 12 parts of eggs, 14 parts of milk, 4 parts of white granulated sugar, and 4 parts of compound gel fat substitute.
[0040] (3) The egg...
Embodiment 2
[0046] (1) Prepare xanthan gum solution, gum arabic solution and modified citrus pectin solution with mass concentrations of 0.8%, 1.0% and 0.8% respectively; mix the same volume of gum arabic solution and xanthan gum solution to obtain a mixed colloid solution , the mixed colloidal solution was used as the matrix fluid, and the modified citrus pectin solution was used as the ejection fluid, with a volume ratio of 2:3; the temperature was controlled at 90 °C, the working pressure was 0.4 MPa, and the solutions were introduced into the mixed solution at a rate of 6 mL / min. In the reaction chamber, the obtained reactant is a semi-solid fat substitute similar to oil with pseudoplasticity, that is, a composite gel fat substitute.
[0047] (2) Prepare raw materials by weight: 14 parts of whipped cream, 10 parts of eggs, 16 parts of milk, 3 parts of white sugar, and 6 parts of compound gel fat substitute.
[0048](3) The egg white and the yolk in the egg are separated and passed thr...
Embodiment 3
[0054] (1) Prepare xanthan gum solution, gum arabic solution and modified citrus pectin solution with mass concentrations of 1.2%, 0.8% and 1.0% respectively; mix the gum arabic solution and xanthan gum solution in a volume ratio of 2:3 to obtain Mixed colloid, the mixed colloid solution is used as the matrix fluid, and the modified citrus pectin solution is used as the ejection fluid, and its mass ratio is 1:1; Introduced into the mixing reaction chamber, the obtained reactant is a semi-solid fat substitute similar to oil with pseudoplasticity, that is, a composite gel fat substitute.
[0055] (1) Prepare raw materials by weight: 12 parts of whipped cream, 12 parts of eggs, 12 parts of milk, 5 parts of white sugar, and 10 parts of compound gel fat substitute.
[0056] (2) The egg white and the yolk in the egg are separated and passed through a 100-mesh sieve.
[0057] (3) Add egg yolk and whipped cream to milk, mix and stir evenly, then add white sugar and heat to 60°C for 5...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com