CN104146285A - Slightly sweet egg tart sauce with long shelf life and low water activity, preparation method and application thereof - Google Patents
Slightly sweet egg tart sauce with long shelf life and low water activity, preparation method and application thereof Download PDFInfo
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- CN104146285A CN104146285A CN201410397932.4A CN201410397932A CN104146285A CN 104146285 A CN104146285 A CN 104146285A CN 201410397932 A CN201410397932 A CN 201410397932A CN 104146285 A CN104146285 A CN 104146285A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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Abstract
The invention discloses a slightly sweet egg tart sauce with long shelf life and low water activity, a preparation method and an application thereof. The egg tart sauce comprises the following raw materials: liquid whole egg, sugar alcohol, white granulated sugar, modified starch, syrup, edible gum, an acidity regulator, and an edible preservative. The modified starch, the edible gum and the edible preservative are firstly mixed and screened and then uniformly stirred with the white granulated sugar; subsequently, the water, the sugar alcohol and the liquid whole egg are added into the above mixture, the mixture is uniformly stirred, the syrup is poured into the mixture, then the mixture is heated and then thermally insulated until the starch is completely gelatinized, and the content of solids is controlled to be 65-68%; the mixture is cooled to 70-75 DEG C, the acidity regulator is added, and the mixture is uniformly stirred and cooled, so as to obtain the slightly sweet egg tart sauce with long shelf life and low water activity. The sugar content of the slightly sweet egg tart sauce is 65-68 degrees, the egg tart sauce tastes slightly sweet, the water activity of the egg tart sauce is low and 0.65-0.7; the shelf life is long, and the shelf life of the egg tart sauce can be one month at 20 DEG C, so that the slightly sweet egg tart sauce has great application prospect in the market.
Description
Technical field
The invention belongs to jam technical field, particularly micro-sweet low moisture activity Egg Tarts sauce of a kind of long shelf-life and preparation method and application.
Background technology
Egg Tarts, " flogging " is the transliteration of English " tart ", means the pie that fillings exposes.Egg Tarts take " tart " that egg slurry is fillings.Its way is that cake skin is put in the cake mould of roundlet peviform, pours the egg being mixed by granulated sugar and egg into and starches, and then puts into baking oven; The Egg Tarts skin baking is the crisp skin of flogging, and internal layer is for fragrant and sweet yellow is solidified egg slurry.As far back as Middle Ages, Englishman has utilized milk, sugar, egg and different spices, makes the food of similar Egg Tarts.Generation nineteen fifty, to the 1980's, is the initial stage that Egg Tarts is introduced in Hong Kong.The Egg Tarts of teahouse is all larger at that time, and an Egg Tarts just can become an afternoon tea meal.The Egg Tarts in tunnel, Hong Kong, to flog skin classification, is mainly divided into butter Egg Tarts and crisp lime-preserved egg and flogs two kinds.Egg Tarts taste is fragrant and sweet mellow, soft good to eat, and especially fresh Egg Tarts of coming out of the stove, enjoys consumer to like.
For the delicious food of Egg Tarts, the few can resist.Sallow for the fragrant and sweet and Egg Tarts surface taken out of after toasting, it is all higher that the egg of making Egg Tarts is starched general sugar content, so sugariness is also obvious.And Egg Tarts fat content is high, after feed, can't there is at once satiety, thus be easy to flatly then flatly, but feed too much there will be sweet soapy feeling, and the scope that can select for not liking the consumer of sweet food is just less.
In general, Egg Tarts starts when coming out of the stove to calculate and can only deposit maximum 48 hours by normal temperature, and along with the resting period is longer, Egg Tarts mouthfeel is poorer.Water activity is to determine a key factor in food storage time limit, because all kinds of growth of microorganism all needs certain water activity.Water activity refers to the state that in food, moisture exists, i.e. moisture and food combination degree.In general, different strain has different suitable growth water activity scopes, and most of bacteriums are 0.94～0.99, and most of moulds are 0.80～0.94, and most of Facultative Halophiles are 0.75, and resistance to dry mould and osmophilic strain yeast are 0.60～0.65.The food that water activity is less is more stable, the putrid and deteriorated phenomenon of less appearance.Traditional Egg Tarts fillings water activity value major part is between 0.85～0.95 on the market, and high even can reach more than 0.95, and is of high nutritive value, easily putrid and deteriorated cannot preservation for a long time.
Summary of the invention
Primary and foremost purpose of the present invention is that the shortcoming that overcomes prior art, with not enough, provides micro-sweet low moisture activity Egg Tarts sauce of a kind of long shelf-life.This sauce quality is fine and smooth, have the sense of congealing as pudding, baking molding is good, sugariness is low (pol is 65～68 °), water activity low (water activity is between 0.65～0.7), be applicable to replacing egg slurry to make long shelf-life Egg Tarts, also can at egg, stick with paste surface note sauce with cookies flower mouth and make the style Egg Tarts cake of long shelf-life.
Another object of the present invention is to provide the preparation method of micro-sweet low moisture activity Egg Tarts sauce of described long shelf-life.
A further object of the present invention is to provide the application of micro-sweet low moisture activity Egg Tarts sauce of described long shelf-life.
Object of the present invention is achieved through the following technical solutions: micro-sweet low moisture activity Egg Tarts sauce of a kind of long shelf-life, comprises following component by mass percentage:
Egg pulp 19～39.8%, sugar alcohol 26～30%, white granulated sugar 13～17%, converted starch 9.8～11.2%, syrup 7～17%, edible glue 0.49～1.45%, acidity regulator 0.3～0.7%, food antiseptics 0.01～0.05%;
Described egg pulp preferably prepares as follows: after the albumen of Fresh Egg is stirred to and is uniformly dispersed completely with yolk, then screen out impurity and particle by gauze or screen cloth, obtain egg pulp;
The speed of described stirring is preferably 20～30rpm;
The time of described stirring is preferably 5 minutes;
The specification of described screen cloth is preferably 20 orders;
Described sugar alcohol is preferably D-sorbite
Described D-sorbite is preferably D-sorbitol solution, and solid content is mass percent 70%;
Described white granulated sugar is preferably refining white granulated sugar;
Described converted starch is preferably hydroxypropyl PASELLI EASYGEL;
Described hydroxypropyl PASELLI EASYGEL preferably be take the hydroxypropyl PASELLI EASYGEL that cornstarch or farina prepare as raw material, range of viscosities is in 1600～2100BU (the butt aqueous assay of service property (quality) percentage 5%, Bradley spot moral instrument is measured);
Described syrup is preferably malt syrup;
Described malt syrup is preferably the malt syrup that solid content is mass percent 80～82%;
Described edible glue is preferably gelatin;
Described gelatin is preferably Gel strength value, and at the gelatin of 100～500Bloomg, (data are frozen power instrument by the JS-4 of Tianjin Chuan Xing electronic equipment manufacturing Co., Ltd and are recorded, method of testing: in strict accordance with under defined terms, diameter is the cylinder of 12.7mm, while being pressed into the following 4mm in jelly surface that contains 6.67% gelatin, what apply freezes power, take Bloomg as unit);
Described acidity regulator is preferably citric acid;
Described citric acid is preferably anhydrous citric acid;
Described food antiseptics is preferably potassium sorbate;
The described long shelf-life, micro-sweet low moisture activity Egg Tarts sauce also comprised water, and water is surplus.
The described long shelf-life, micro-sweet low moisture activity Egg Tarts sauce had following features: pol is 65～68 °, and mouthfeel is micro-sweet; Water activity is low, is 0.65～0.7; Long shelf-life, under 20 ℃ of conditions, the shelf-life can reach 1 month;
The preparation method of micro-sweet low moisture activity Egg Tarts sauce of described long shelf-life, comprises the following steps:
(1) after the albumen of Fresh Egg is stirred to and is uniformly dispersed completely with yolk, then screen out impurity and particle by gauze or screen cloth, obtain egg pulp;
(2) converted starch, edible colloid and anticorrisive agent are mixed, cross screen cloth, then stir with white granulated sugar; Add water, sugar alcohol and egg pulp, stir to without naked eyes visible particle, pour syrup into, be warming up to 90～95 ℃;
(3) be incubated to gelatinization completely, controlling solid content is 65～68%;
(4) being cooled to temperature is 70～75 ℃, adds acidity regulator, stirs, cooling, obtains long micro-sweet low moisture activity Egg Tarts sauce of shelf-life;
Wherein: egg pulp 19～39.8%, sugar alcohol 26～30%, white granulated sugar 13～17%, converted starch 9.8～11.2%, syrup 7～17%, edible glue 0.49～1.45%, acidity regulator 0.3～0.7%, food antiseptics 0.01～0.05%;
Step (4) is preferably: being cooled to temperature is 70～75 ℃, adds acidity regulator, stirs, and is cooled to temperature filling lower than carrying out after 50 ℃, obtains long micro-sweet low moisture activity Egg Tarts sauce of shelf-life;
The speed of the stirring described in step (1) is preferably 20～30rpm;
The time of the stirring described in step (1) is preferably 5 minutes;
The specification of the screen cloth described in step (1) is preferably 20 orders;
The specification of the screen cloth described in step (1) and (2) is preferably 20 mesh sieves;
Intensification described in step (2) is preferably by being used steam to heat up;
The time of the insulation described in step (3) is preferably 17～20 minutes.
The described long shelf-life, micro-sweet low moisture activity Egg Tarts sauce not only can be used for preparing Egg Tarts, also can be used for preparing style Egg Tarts cake (a kind of cake of style innovation, with cookies flower mouth, at cake, stick with paste after middle part surface is extruded the Egg Tarts sauce of different shaping and toast, Egg Tarts sauce is indeformable not to be sunk to the bottom);
An Egg Tarts, contains micro-sweet low moisture activity Egg Tarts sauce of above-mentioned long shelf-life.
Compared with prior art, tool has the following advantages and beneficial effect in the present invention:
(1) the low moisture activity Egg Tarts sauce that the present invention makes, have mouthfeel fine and smooth as pudding, be applicable to replacing traditional egg slurry to make Egg Tarts, and the Egg Tarts product of making has the long shelf-life of 1 month, overturn traditional sales mode, be conducive to circulation and the market expansion of product.
(2) the present invention utilizes converted starch to follow the science of edible colloid composite, and the Egg Tarts sauce obtaining has good mouldability and ovenable roasting property, except making Egg Tarts, can also at egg paste surface note sauce, make and decorate the style Egg Tarts cake of making the length shelf-life with cookies flower mouth.
(3) the present invention selects by the science to saccharide raw material, has obtained micro-sweet Egg Tarts sauce.This micro-sweet Egg Tarts sauce taste is salubriouser, more meets the high request of modern to food, is conducive to the sale of product.
Accompanying drawing explanation
Fig. 1 is the water activity detecting result figure of Egg Tarts sauce.
Fig. 2 is the determination of moisture result figure of egg tart skin.
The specific embodiment
Below in conjunction with embodiment and accompanying drawing, the present invention is described in further detail, but embodiments of the present invention are not limited to this.
Embodiment 1
(1) Fresh Egg is squeezed in a mixing bowl, speed with 20rpm stirs 5 minutes, after albumen is uniformly dispersed completely with yolk, egg liquid is screened out to impurity and particle by 20 eye mesh screens, obtain egg pulp (egg pulp that following examples are all prepared by the method).
(2) by 0.98kg hydroxypropyl PASELLI EASYGEL, (butt of mass percent 5% is measured by Bradley spot moral instrument, following examples method of testing is identical, viscosity 1600BU), (JS-4 freezes power instrument and measures 0.049kg gelatin, following examples method of testing is identical, gel strength 100Bloomg) and 1g potassium sorbate mix, cross 20 mesh sieves, drop into jacketed pan, stir with the refining white granulated sugar of 1.3kg.
(3) by 0.36kg water, 2.6kg D-sorbite (French Roquette Freres, model 70.70, solid content is mass percent 70%, lower with) and 3.98kg egg pulp pour jacketed pan into, stir to without naked eyes visible particle, (solid content is mass percent 82% to pour 0.7kg malt syrup into, lower same), open steam, be warming up to 90 ℃, insulation gelatinization 20 minutes, controlling solid content is 65%.
(4) open cooling water, be cooled to 70 ℃, 30g citric acid is dropped into jacketed pan, be cooled to 50 ℃ following filling, obtain long micro-sweet low moisture activity Egg Tarts sauce of shelf-life.
Embodiment 2
(1) 1.05kg hydroxypropyl PASELLI EASYGEL (viscosity 1800BU), 0.097kg gelatin (gel strength 250Bloomg) and 3g potassium sorbate are mixed, cross 20 mesh sieves, drop into jacketed pan, stir with the refining white granulated sugar of 1.5kg.
(2) pour 0.36kg water, 2.8kg D-sorbite and 2.94kg egg pulp into jacketed pan, stir to without naked eyes visible particle, pour 1.2kg malt syrup into, open steam, be warming up to 92 ℃, insulation gelatinization 20 minutes, controlling solid content is 66%.
(3) open cooling water, be cooled to 70 ℃, 50g citric acid is dropped into jacketed pan, be cooled to 50 ℃ following filling, obtain long micro-sweet low moisture activity Egg Tarts sauce of shelf-life.
Embodiment 3
(1) 1.12kg hydroxypropyl PASELLI EASYGEL (viscosity 2100BU), 0.145kg gelatin (gel strength 500Bloomg) and 5g potassium sorbate are mixed, cross 20 mesh sieves, drop into jacketed pan, stir with the refining white granulated sugar of 1.7kg.
(2) pour 0.36kg water, 3.0kg D-sorbite and 1.9kg egg pulp into jacketed pan, stir to without naked eyes visible particle, pour 1.7kg malt syrup into, open steam, be warming up to 95 ℃, insulation gelatinization 20 minutes, controlling solid content is 68%.
(3) open cooling water, be cooled to 70 ℃, 70g citric acid is dropped into jacketed pan, be cooled to 50 ℃ following filling, obtain long micro-sweet low moisture activity Egg Tarts sauce of shelf-life.
The comparison of embodiment effect
Adopt the prepared Egg Tarts sauce of embodiment 1～3 to make Egg Tarts, contrast with the Egg Tarts of traditional handicraft making simultaneously:
Raw material used is: freezing egg tart skin (Guangzhou Andrew's food development Co., Ltd), egg (commercially available), whipping cream (Nestle SA), white granulated sugar (commercially available), milk (Guangzhou Yan Tang company), the prepared Egg Tarts sauce of embodiment 1～3.
Tradition Egg Tarts water formula and making flow process: milk 250g, white granulated sugar 70g, whipping cream 250g, yolk 80g, shell egg 50g, potassium sorbate 0.35g (identical with the anticorrisive agent addition 0.05% of embodiment 3).After being mixed with potassium sorbate, white granulated sugar, milk with little fire heating, sugar is melted, and cooling standby; Yolk and shell egg are broken up and stirred evenly, then add at twice milk and the whipping cream that has dissolved white granulated sugar, again stir; With 40 mesh sieves, filter, remove impurity and bubble in egg, obtain traditional Egg Tarts water.
Egg Tarts is made flow process: take out freezing egg tart skin, place it in sizeable mould; Traditional Egg Tarts water and the prepared Egg Tarts sauce of embodiment 1～3 are injected respectively to egg tart skin, and approximately 7 minutes full; 200 ℃, fiery up and down, middle level, roasting colouring in about 20 minutes.
Concrete measuring method is as follows:
Shelf-life method of testing: packaged Egg Tarts sample normal temperature was placed after a period of time, carried out Egg Tarts sauce water activity detecting, egg tart skin determination of moisture.
Mouthfeel and sugariness: the Egg Tarts of traditional Egg Tarts and embodiment 1～3 making is carried out to sense organ taste, and (I～III number is followed successively by embodiment 1～3 Egg Tarts sauce, IV number is traditional Egg Tarts filling), collect 20 parts of scoring samples, (mouthfeel is divided: 1-is very poor according to personal like, to give 1～5 minute; 2-is poor; 3-is general; 4-is good; 5-is very good; Sugariness is divided: 1-is sweetless; 2-slightly sweet; 3-sugariness is moderate; 4-is very sweet; 5-is very sweet), make even and divide equally.
Water activity: admeasuring apparatus for measuring moisture content of substance
Moisture: measure according to the mensuration > > method of moisture in < < GB T5009.3-2003 food.
Data analysis: result is as shown in table 1 and Fig. 1～2
Table 1 Analyses Methods for Sensory Evaluation Results
As can be seen from Table 1, the Egg Tarts of embodiment 1～3 in mouthfeel with traditional Egg Tarts without obvious gap, and place after 1 month mouthfeel change little, and traditional Egg Tarts rotten addling cannot carry out sensory evaluation; Sweetness value is IV > III > II > I in descending order, and the Egg Tarts sugariness of embodiment 1～3 is starkly lower than traditional Egg Tarts.
Traditional Egg Tarts sample in Fig. 1 and Fig. 2 (identical with the anticorrisive agent addition 0.05% of embodiment 3) is placed after 7 days and is occurred morally degenerate phenomenon, without following the tracks of water activity and moisture content change.
By experimental data, can be found out:
The Egg Tarts shelf-life that traditional handicraft is made is short, and sugariness is high; Because water activity is low, with the Egg Tarts sauce of embodiment 1～3, make Egg Tarts and can reach 1 month above shelf-life, and sugariness is suitable; Embodiment 1～3 Egg Tarts sauce is controlled preferably with the water translocation of egg tart skin simultaneously, is conducive to product and preserves, and has clear superiority.
Above-described embodiment is preferably embodiment of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under Spirit Essence of the present invention and principle, substitutes, combination, simplify; all should be equivalent substitute mode, within being included in protection scope of the present invention.
Claims (10)
1. a micro-sweet low moisture activity Egg Tarts sauce of long shelf-life, is characterized in that comprising following component by mass percentage:
Egg pulp 19～39.8%, sugar alcohol 26～30%, white granulated sugar 13～17%, converted starch 9.8～11.2%, syrup 7～17%, edible glue 0.49～1.45%, acidity regulator 0.3～0.7%, food antiseptics 0.01～0.05%.
2. micro-sweet low moisture activity Egg Tarts sauce of long shelf-life according to claim 1, is characterized in that: also comprise water, water is surplus.
3. micro-sweet low moisture activity Egg Tarts sauce of long shelf-life according to claim 1 and 2, it is characterized in that: described egg pulp prepares as follows: after the albumen of Fresh Egg is stirred to and is uniformly dispersed completely with yolk, by gauze or screen cloth, screen out impurity and particle again, obtain egg pulp.
4. micro-sweet low moisture activity Egg Tarts sauce of long shelf-life according to claim 1 and 2, is characterized in that:
Described sugar alcohol is D-sorbite; Described white granulated sugar is refining white granulated sugar; Described converted starch is hydroxypropyl PASELLI EASYGEL; Described syrup is malt syrup; Described edible glue is gelatin; Described acidity regulator is citric acid; Described food antiseptics is potassium sorbate.
5. micro-sweet low moisture activity Egg Tarts sauce of long shelf-life according to claim 4, is characterized in that:
Described D-sorbite is that solid content is the D-sorbitol solution of mass percent 70%;
The range of viscosities of described hydroxypropyl PASELLI EASYGEL is 1600～2100BU;
Described malt syrup is that solid content is the malt syrup of mass percent 80～82%;
Described gelatin is that Gel strength value is at the gelatin of 100～500Bloomg.
6. micro-sweet low moisture activity Egg Tarts sauce of long shelf-life according to claim 1 and 2, is characterized in that: the described long shelf-life, micro-sweet low moisture activity Egg Tarts sauce had following features: pol is 65～68 °, and mouthfeel is micro-sweet; Water activity is low, is 0.65～0.7; Long shelf-life, under 20 ℃ of conditions, the shelf-life can reach 1 month.
7. the preparation method of micro-sweet low moisture activity Egg Tarts sauce of the long shelf-life described in claim 1～6 any one, is characterized in that comprising the following steps:
(1) after the albumen of Fresh Egg is stirred to and is uniformly dispersed completely with yolk, then screen out impurity and particle by gauze or screen cloth, obtain egg pulp;
(2) converted starch, edible colloid and anticorrisive agent are mixed, cross screen cloth, then stir with white granulated sugar; Add water, sugar alcohol and egg pulp, stir to without naked eyes visible particle, pour syrup into, be warming up to 90～95 ℃;
(3) be incubated to gelatinization completely, controlling solid content is 65～68%;
(4) being cooled to temperature is 70～75 ℃, adds acidity regulator, stirs, cooling, obtains long micro-sweet low moisture activity Egg Tarts sauce of shelf-life;
Wherein: egg pulp 19～39.8%, sugar alcohol 26～30%, white granulated sugar 13～17%, converted starch 9.8～11.2%, syrup 7～17%, edible glue 0.49～1.45%, acidity regulator 0.3～0.7%, food antiseptics 0.01～0.05%.
8. the preparation method of micro-sweet low moisture activity Egg Tarts sauce of long shelf-life according to claim 7, it is characterized in that: step (4) is: being cooled to temperature is 70～75 ℃, add acidity regulator, stir, be cooled to temperature filling lower than carrying out after 50 ℃, obtain long micro-sweet low moisture activity Egg Tarts sauce of shelf-life.
9. the application of micro-sweet low moisture activity Egg Tarts sauce of the long shelf-life described in claim 1～6 any one in field of food.
10. an Egg Tarts, contains the micro-sweet low moisture activity Egg Tarts sauce of long shelf-life described in claim 1～6 any one.
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| CN104146285B (en) | 2017-01-11 |
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