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A kind of custard sauce and preparation method thereof

A technology based on mass percentage content and white sugar, which is applied in the direction of food ingredients as emulsifiers, food ingredients as thickeners, food ingredients as odor improvers, etc. It can solve the problems of poor taste and poor baking resistance of custard sauce , to achieve the effect of superior baking resistance and good taste

Active Publication Date: 2021-10-26
GUANGZHOU XIANBAIDU FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing custard sauce has poor mouthfeel and poor baking resistance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] This embodiment provides a custard sauce, which is composed of the following components in mass percentage: 6% white sugar, 10% glucose syrup, 7% sorbitol, 6% hydroxypropyl distarch phosphate, 20% oil %, milk powder 3%, essence 0.1%, pectin 0.05%, sodium carboxymethylcellulose 1%, gellan gum 0.1%, xanthan gum 0.1%, sodium starch octenyl succinate 1.5%, whey protein 1 %, cellulose ether 1%, and the balance is water.

[0021] In addition, this embodiment also provides a preparation method for the above-mentioned custard sauce, which includes the following steps:

[0022] S1) White sugar, glucose syrup, sorbitol, hydroxypropyl distarch phosphate, milk powder, pectin, sodium carboxymethylcellulose, gellan gum, xanthan gum, sodium starch octenyl succinate, whey Add protein and cellulose ether into water, stir, and pass through a high-speed emulsifying homogenizer to obtain mixture I;

[0023] S2) Add oil to the mixture I, heat it with steam to 80~87°C and stir to obtain th...

Embodiment 2

[0026] This embodiment provides a custard sauce, which is composed of the following components in mass percentage: 7% white sugar, 12% glucose syrup, 8.6% sorbitol, 7% hydroxypropyl distarch phosphate, 28% oil %, milk powder 2%, essence 0.15%, pectin 0.1%, sodium carboxymethyl cellulose 0.2%, gellan gum 0.13%, xanthan gum 0.05%, sodium starch octenyl succinate 0.5%, whey protein 0.5% %, cellulose ether 0.1%, and the balance is water.

[0027] In addition, this embodiment also provides a preparation method for the above-mentioned custard sauce, which includes the following steps:

[0028] S1) White sugar, glucose syrup, sorbitol, hydroxypropyl distarch phosphate, milk powder, pectin, sodium carboxymethylcellulose, gellan gum, xanthan gum, sodium starch octenyl succinate, whey Add protein and cellulose ether into water, stir, and pass through a high-speed emulsifying homogenizer to obtain mixture I;

[0029] S2) Add oil to the mixture I, heat it with steam to 80~87°C and stir ...

Embodiment 3

[0032] This embodiment provides a kind of custard sauce, which is composed of the following components in mass percentage: 8% white sugar, 14% glucose syrup, 9% sorbitol, 8% hydroxypropyl distarch phosphate, 30% oil %, milk powder 2.3%, essence 0.2%, pectin 0.09%, sodium carboxymethyl cellulose 0.8%, gellan gum 0.2%, xanthan gum 0.09%, sodium starch octenyl succinate 1%, whey protein 0.9 %, cellulose ether 0.7%, and the balance is water.

[0033] In addition, this embodiment also provides a preparation method for the above-mentioned custard sauce, which includes the following steps:

[0034] S1) White sugar, glucose syrup, sorbitol, hydroxypropyl distarch phosphate, milk powder, pectin, sodium carboxymethylcellulose, gellan gum, xanthan gum, sodium starch octenyl succinate, whey Add protein and cellulose ether into water, stir, and pass through a high-speed emulsifying homogenizer to obtain mixture I;

[0035] S2) Add oil to the mixture I, heat it with steam to 80~87°C and s...

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Abstract

The invention discloses a custard sauce and a preparation method thereof, belonging to the technical field of food. The custard sauce is composed of the following components in mass percent: 6%-8% of white sugar, 10%-14% of glucose syrup, and sorbet Sugar alcohol 7%~9%, hydroxypropyl distarch phosphate 6%~8%, oil 20%~30%, milk powder 2%~3%, essence 0.1%~0.2%, pectin 0.05%~0.1%, Sodium carboxymethyl cellulose 0.2%~1%, gellan gum 0.1%~0.2%, xanthan gum 0.05%~0.1%, sodium starch octenyl succinate 0.5%~1.5%, whey protein 0.5%~1% , cellulose ether 0.1% to 1%, and the balance is water. The custard sauce of the invention has good taste and baking resistance.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a custard sauce and a preparation method thereof. Background technique [0002] Pastry bakeries have sprung up in major cities. With the improvement of living standards, people have higher and higher requirements for pastries. Due to the rich taste and unique performance of custard sauce, custard sauce is more and more used in bakery products. However, the existing custard sauce has poor mouthfeel and poor baking resistance. [0003] Therefore, it is necessary to design a novel custard sauce to improve mouthfeel and baking resistance. Contents of the invention [0004] The purpose of the present invention is to overcome the deficiencies in the prior art, and provide a custard sauce and a preparation method thereof. The custard sauce has better mouthfeel and better baking resistance. [0005] In order to achieve the above object, the technical solution adopted by th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L29/269A23L29/262A23L29/10A23L29/231A23L29/212A23L3/3562
CPCA23L3/3562A23V2002/00A23L27/60A23L29/10A23L29/212A23L29/231A23L29/262A23L29/269A23L29/27A23V2200/10A23V2200/222A23V2200/242A23V2200/15A23V2250/61A23V2250/642A23V2250/5072A23V2250/51088A23V2250/5086A23V2250/5054A23V2250/54252
Inventor 邢勇王志超
Owner GUANGZHOU XIANBAIDU FOOD TECH CO LTD
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