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Baking-resistant oil-in-water type Caska sauce and preparation method thereof

An oil-in-water type and baking-resistant technology, which is applied in the field of food processing, can solve the problems that cannot meet the application requirements of industrial baking raw materials, go against consumers' dietary concepts, and be inconvenient for consumers to use, so as to meet the needs of baking applications. The taste is smooth and delicate, and the effect is good

Inactive Publication Date: 2019-04-19
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the custard sauce prepared by the traditional method cannot be stored for a long time. On the one hand, the aging of the starch causes the water to become thinner and the tissue structure changes. On the other hand, the custard sauce is mainly egg and milk products. , rich in nutrients, easy to breed microorganisms and deteriorate during storage, and the shelf life of the product is short, so the traditional custard sauce must be made and used immediately, which is inconvenient for consumers to use and cannot meet modern industrial baking Application requirements of raw materials
In addition, the traditional custard sauce has high fat and sugar content, and the current consumer’s dietary philosophy is low in oil and sugar, so the traditional custard sauce is contrary to the current consumer’s dietary philosophy

Method used

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  • Baking-resistant oil-in-water type Caska sauce and preparation method thereof
  • Baking-resistant oil-in-water type Caska sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The present embodiment prepares baking-resistant oil-in-water custard sauce according to the formula ratio in Table 1 and the following specific industrial steps:

[0031] (1) oil phase preparation: disperse the emulsifier and edible gum of the above weight parts in the edible oil to obtain the oil phase mixture 1;

[0032] (2) Preparation of water phase: preparation of water phase: adding the above-mentioned syrup, modified starch, white granulated sugar, milk powder, protein, and whey powder into water, and stirring evenly to obtain the water phase mixture 2;

[0033] (3) Mix the water phase and the oil phase and stir evenly to obtain a mixture 3, and control the temperature of the mixture 3 to be lower than 45° C.;

[0034] (4) Homogenization: the above-mentioned mixture 3 is homogenized, and the homogenization pressure is 20MPa;

[0035] (5) Gelatinization: gelatinize after the material is homogeneous, heat and stir with steam so that the starch gelatinization is c...

Embodiment 2

[0039] The present embodiment prepares baking-resistant oil-in-water custard sauce according to the formula ratio in Table 1 and the following specific industrial steps:

[0040] (1) oil phase preparation: disperse the emulsifier and edible gum of the above weight parts in the edible oil to obtain the oil phase mixture 1;

[0041] (2) Preparation of water phase: preparation of water phase: adding the above-mentioned syrup, modified starch, white granulated sugar, milk powder, protein, and whey powder into water, and stirring evenly to obtain the water phase mixture 2;

[0042] (3) Mix the water phase and the oil phase and stir evenly to obtain a mixture 3, and control the temperature of the mixture 3 to be lower than 45° C.;

[0043] (4) Homogenization: the above-mentioned mixture 3 is homogenized, and the homogenization pressure is 25MPa;

[0044] (5) Gelatinization: gelatinize the material after it is homogenized, heat and stir with steam to make the starch gelatinize compl...

Embodiment 3

[0048] The present embodiment prepares baking-resistant oil-in-water custard sauce according to the formula ratio in Table 1 and the following specific industrial steps:

[0049] (1) oil phase preparation: disperse the emulsifier and edible gum of the above weight parts in the edible oil to obtain the oil phase mixture 1;

[0050] (2) Preparation of water phase: preparation of water phase: adding the above-mentioned syrup, modified starch, white granulated sugar, milk powder, protein, and whey powder into water, and stirring evenly to obtain the water phase mixture 2;

[0051] (3) Mix the water phase and the oil phase and stir evenly to obtain a mixture 3, and control the temperature of the mixture 3 to be lower than 45° C.;

[0052] (4) Homogenization: the above-mentioned mixture 3 is homogenized, and the homogenization pressure is 30MPa;

[0053] (5) Gelatinization: gelatinize the material after it is homogenized, heat and stir with steam to make the starch gelatinize compl...

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Abstract

The invention discloses a baking-resistant oil-in-water type Caska sauce and a preparation method thereof. The sauce comprises the following raw materials by mass percentage: 30-50% of water, 10-35% of syrup, 2-10% of modified starch, 5-10% of edible vegetable oil, 2-10% of white granulated sugar, 2-8% of milk powder, 0.2-2% of protein, 1-5% of whey powder, 0.05-3% of an emulsifier, 0.02-2% of edible gum, 0.01-0.2% of beta-carotene, and 0.008-0.0015% of food flavor. The method adopts the synergistic use of protein, edible glue and starch, so that the obtained product has good baking resistanceand good application effect in bread, as a surface decoration, the product is not foamed and fractured after high-temperature baking, and as a stuffing material, the product does not collapse. The baking-resistant oil-in-water type Caska sauce of the invention has smooth and delicate taste, good mouth-forming property and good flavor. The baking-resistant oil-in-water type Caskada sauce of the invention has low oil content and conforms to the healthy eating concept of the consumer. Under the condition of low oil content, the prepared Caska sauce tastes refreshing and smooth.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a baking-resistant oil-in-water custard and a preparation method thereof. Background technique [0002] Custard sauce is a kind of raw material widely used in baking and catering. It can be used as a filling for bread and puffs, and can also be used as a surface decoration. The application of custard sauce can enrich baked products very well taste and enhance the taste of the product. Traditional custard sauce is mainly boiled from egg yolk, milk, sugar, low-gluten flour, etc. It can be eaten hot or cold, and is very popular among people. However, the custard sauce prepared by the traditional method cannot be stored for a long time. On the one hand, the aging of the starch causes the water to become thinner and the tissue structure changes. On the other hand, the custard sauce is mainly egg and milk products. , rich in nutrients, easy to breed microorganisms and deteriorate durin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 吕慧黄海瑚
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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