Protein-containing fermentation-free acidic whippable custard cream sauce and preparation method thereof

A creamy sauce and acid technology, which is applied in the field of protein-containing non-fermentable acidic custard cream sauce and its preparation, and can solve the problems of easy protein precipitation and the like

Pending Publication Date: 2021-05-11
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the above problems in the prior art, the problem that protein is easy to precipitate in the existing passable custard cream sauce products when the pH is low, provides an acidic passable custard that is rich in protein and free from fermentation. Shida cream sauce and its preparation method

Method used

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  • Protein-containing fermentation-free acidic whippable custard cream sauce and preparation method thereof
  • Protein-containing fermentation-free acidic whippable custard cream sauce and preparation method thereof
  • Protein-containing fermentation-free acidic whippable custard cream sauce and preparation method thereof

Examples

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Effect test

preparation example Construction

[0028] The invention provides a method for preparing protein-containing non-fermentation acidic custard cream sauce. The protein-containing non-fermentation acidic custard cream sauce contains the following components in mass percentage: 30-60% water, refined Vegetable oil and / or hydrogenated refined vegetable oil 5%-30%, sugar 18-30%, milk solid 5-15%, egg 0.5-3%, starch 1-5%, colloid 0.2-2%, emulsifier 0.2- 3%, sorbitol 0.5-2%, salt 0.01-0.03%, pH regulator 0.01-0.1%, pigment and essence 0.02-0.4%;

[0029] This preparation method comprises the steps:

[0030] Step 1, dispersing colloid and emulsifier in preheated refined vegetable oil to prepare oil phase mixture;

[0031] Step 2, adding sugars, eggs, sorbitol, salt, starch, milk solids, pigments and flavors to water, stirring evenly to obtain a water phase mixture;

[0032] Step 3, dissolving the pH adjusting agent in water to prepare an acidity adjusting solution, and boiling the acidity adjusting solution for steriliza...

Embodiment 1

[0051] This example provides a method for preparing protein-containing non-fermentation acidic custard cream sauce. The custard cream sauce includes the following components in mass percentage:

[0052] Water: 56%, Hydrogenated Palm Kernel Oil: 11%, Sugar: 18%, Skim Milk Powder: 4%, Sweet Whey Powder: 5%, Egg Yolk Powder: 2%, Hydroxypropyl Distarch Phosphate: 2%, Yellow Raw gum, guar gum, locust bean gum, microcrystalline cellulose, gelatin, agar: 0.4%, monoglyceride: 1%, sorbitol: 0.5%, salt: 0.01%, pH regulator: 0.01%, Pigment essence: 0.08%;

[0053] Wherein, the pH regulator is selected from phosphate, citric acid, sodium citrate, lactic acid, sodium lactate;

[0054] This preparation method comprises the steps:

[0055] Step 1, dispersing monoglycerides, xanthan gum, guar gum, locust bean gum, microcrystalline cellulose, gelatin, and agar in preheated hydrogenated palm kernel oil to obtain an oil phase mixture;

[0056] Step 2, adding granulated sugar, hydroxypropyl di...

Embodiment 2

[0065] This example provides a method for preparing protein-containing non-fermentation acidic whipped custard cream sauce. The custard cream sauce includes the following components in mass percentages: water: 40%, hydrogenated palm kernel oil: 20%, Sugar: 25%, Skimmed Milk Powder: 2%, Sweet Whey Powder: 3%, Egg Yolk Liquid: 3%, Hydroxypropyl Distarch Phosphate: 2.5%, Xanthan Gum, Guar Gum, Locust Bean Gum, Micro Crystalline cellulose, gelatin, agar: 0.4%, monoglyceride: 3%, sorbitol: 1%, salt: 0.01%, pH regulator: 0.01%, coloring essence: 0.08%;

[0066] Wherein, the pH regulator is selected from phosphate, citric acid, sodium citrate, lactic acid, sodium lactate;

[0067] This preparation method comprises the steps:

[0068] Step 1, dispersing monoglycerides, xanthan gum, guar gum, locust bean gum, microcrystalline cellulose, gelatin, and agar in preheated hydrogenated palm kernel oil to obtain an oil phase mixture;

[0069] Step 2, adding granulated sugar, hydroxypropyl d...

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Abstract

The invention provides a protein-containing fermentation-free acidic whippable custard cream sauce and a preparation method thereof. The preparation method comprises the following steps of preparing an oil phase, preparing a water phase, mixing the oil phase and the water phase, performing homogenizing, performing gelatinizing, performing cooling, performing aging, adjusting the acidity at low temperature and performing packaging. The custard cream sauce comprises the following components in percentage by mass of 30%-60% of water, 5%-30% of refined vegetable oil and / or hydrogenated refined vegetable oil, 18%-30% of saccharides, 5%-15% of milk solids, 0.5%-3% of eggs, 1%-5% of starch, 0.2%-2% of colloid, 0.2%-3% of an emulsifier, 0.5%-2% of sorbitol, 0.01%-0.03% of table salt, 0.01%-0.1% of a pH regulator and 0.02%-0.4% of pigment and essence. According to the custard cream sauce provided by the invention, the low-temperature acidity adjusting process is added in the preparation process, so that the custard cream sauce is rich in sourness, the acidity can be adjusted according to requirements, the acidity tolerance is good, and the custard cream sauce can be directly used or used for preparing sauces with other tastes; and the custard cream sauce is stable in quality in the storage period, protein cannot be agglomerated and separated out, and the custard cream sauce can also be whipped and inflated and is wide in application and convenient to use.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a protein-containing non-fermentation acidic custard cream sauce and a preparation method thereof. Background technique [0002] Since the whipped custard cream sauce product is rich in dairy ingredients or protein ingredients, when the pH is low (the material is acidic), the product is prone to protein aggregation, precipitation and agglomeration. There are currently two types of acid sauce products on the market: (1) acid sauce products without protein, and (2) fermented sauce products containing protein. Acidic sauce products that do not contain protein will have the disadvantages of not having a strong taste and flavor; fermented sauce products containing protein require fermentation, and the production cycle of the product is relatively long, and the product may still appear due to protein instability and coagulation. Precipitation leads to deterioration of product ...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23L27/66
Inventor 黄海瑚曹建王强吕慧
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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