CN104146285B - 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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- CN104146285B CN104146285B CN201410397932.4A CN201410397932A CN104146285B CN 104146285 B CN104146285 B CN 104146285B CN 201410397932 A CN201410397932 A CN 201410397932A CN 104146285 B CN104146285 B CN 104146285B
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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 fruit jam technical field, particularly to micro-sweet low moisture activity egg tart beans of a kind of long shelf-life
And preparation method and application.
Background technology
Egg tart, " flogging " is the transliteration of English " tart ", it is intended that the pie that stuffing material exposes.Egg tart is i.e. starched with egg
" tart " for stuffing material.Its way is in cake mould cake skin being put into roundlet peviform, pours into and is mixed by Saccharum Sinensis Roxb. and egg
The egg slurry that conjunction forms, is then placed in oven；The egg tart outer layer baked is crisp skin of flogging, and internal layer is then fragrant and sweet
Yellow solidification egg slurry.As far back as Middle Ages, Englishman has utilized milk, sugar, egg and different spice, makes class
Food like egg tart.In generation to the 1980's nineteen fifty, be the initial stage of Hong Kong introducing egg tart.Teahouse at that time
Egg tart is the biggest, and an egg tart just can become an afternoon tea meal.The egg tart in tunnel, Hong Kong divides to flog skin
Class, is broadly divided into Adeps Bovis seu Bubali egg tart and crisp preserved egg flogs two kinds.Egg tart taste is fragrant and sweet mellow, soft good to eat, especially
It is the fresh egg tart come out of the stove, enjoys consumer to like.
For the delicious food of egg tart, the few can resist.Jiao on the fragrant and sweet and egg tart surface in order to take out of after toasting
Huang, the egg general sugar content of slurry making egg tart is the highest, so sugariness is the most obvious.And egg tart is oily
Fat content is high, can't have satiety after feed at once, so being easy to the most flatly, but takes food
There will be sweet soapy feeling more, and the scope that can select for not liking the consumer of sweet food is the least.
In general, egg tart starts calculation in time coming out of the stove and can only deposit most 48 hours by room temperature, and along with depositing
Time is the longest, and egg tart mouthfeel is the poorest.Water activity determines that a key factor in food storage time limit, because of
It is required for certain water activity for all kinds of growth of microorganism.Water activity refers to the shape that in food, moisture exists
State, i.e. moisture and food combination degree.It is, in general, that different strain has different suitable growth water activities
Scope, most of antibacterials are 0.94～0.99, and most of mycetes are 0.80～0.94, and most of Facultative Halophiles are 0.75,
Resistance to dry mycete and osmophilic strain yeast are 0.60～0.65.The food that water activity is the least is the most stable, less
Putrid and deteriorated phenomenon occurs.The most traditional egg tart stuffing material water activity value major part 0.85～0.95 it
Between, high even can reach more than 0.95, and is of high nutritive value, and the most putrid and deteriorated cannot protect for a long time
Deposit.
Summary of the invention
The primary and foremost purpose of the present invention is that the shortcoming overcoming prior art is with not enough, it is provided that a kind of long shelf-life is micro-
Sweet low moisture activity egg tart beans.Beans quality is fine and smooth for this, have as pudding that sense of congealing, baking molding be good, sugariness
Low (pol is 65～68 °), water activity low (water activity is between 0.65～0.7), be suitable for replacing egg
Slurry makes long shelf-life egg tart, it is also possible to sticks with paste surface note sauced with cookie flower mouth at egg and makees the style of long shelf-life
Egg tart cake.
Another object of the present invention is to provide the preparation side of micro-sweet low moisture activity egg tart beans of described long shelf-life
Method.
It is still another object of the present invention to provide the application of micro-sweet low moisture activity egg tart beans of described long shelf-life.
The purpose of the present invention is achieved through the following technical solutions: micro-sweet low moisture activity egg tart of a kind of long shelf-life
Beans, comprises following component by mass percentage:
Egg pulp 19～39.8%, sugar alcohol 26～30%, white sugar 13～17%, modified starch 9.8～
11.2%, syrup 7～17%, edible glue 0.49～1.45%, acidity regulator 0.3～0.7%, edible anti-
Rotten agent 0.01～0.05%；
Described egg pulp is preferably made by the steps and obtains: by the albumen of Fresh Egg with egg yolk stirs
After being completely dispersed uniformly, then screen out impurity and granule 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 mesh；
Described sugar alcohol is preferably Sorbitol
Described Sorbitol is preferably D-sorbitol solution, and solid content is mass percent 70%；
Described white sugar is preferably refined white sugar；
Described modified starch is preferably hydroxypropyl PASELLI EASYGEL；
Described hydroxypropyl PASELLI EASYGEL preferably prepares with corn starch or potato starch for raw material
Hydroxypropyl PASELLI EASYGEL, range of viscosities (uses the dry of mass percent 5% 1600～2100BU
Base aqueous assay, Bradley speckle moral instrument measures)；
Described syrup is preferably maltose syrup；
Described maltose syrup preferably solid content is mass percent 80～the maltose syrup of 82%；
Described edible glue is preferably gelatin；
Described gelatin be preferably Gel strength value 100～500Bloomg gelatin (data are created emerging by Tianjin
The JS-4 of electronic equipment manufacturing company limited freezes power instrument and records, method of testing: in the condition in strict accordance with regulation
Under, the cylinder of a diameter of 12.7mm, below the press-in jelly surface containing 6.67% gelatin during 4mm, executed
Add freezes power, in units of Bloomg)；
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 tart beans also comprised water, and water is surplus.
The described long shelf-life, micro-sweet low moisture activity egg tart beans had a characteristic that pol is 65～68 °,
Mouthfeel is micro-sweet；Water activity is low, is 0.65～0.7；Long shelf-life, under the conditions of 20 DEG C, the shelf-life is up to 1
Individual month；
The preparation method of micro-sweet low moisture activity egg tart beans of described long shelf-life, comprises the following steps:
(1) by the albumen of Fresh Egg with egg yolk stirring is to being completely dispersed after uniformly, then by gauze or screen cloth
Screen out impurity and granule, obtain egg pulp；
(2) modified starch, edible colloid and preservative are mixed, cross screen cloth, then stir with white sugar；
Add water, sugar alcohol and egg pulp, be evenly stirred until and be visible by naked eyes granule, pour syrup into, be warming up to 90～
95℃；
(3) insulation is complete to gelatinizing, and controlling solid content is 65～68%；
(4) being cooled to temperature is 70～75 DEG C, adds acidity regulator, stirs, and cooling is grown
Shelf-life micro-sweet low moisture activity egg tart beans；
Wherein: egg pulp 19～39.8%, sugar alcohol 26～30%, white sugar 13～17%, modified starch
9.8～11.2%, syrup 7～17%, edible glue 0.49～1.45%, acidity regulator 0.3～0.7%, food
With preservative 0.01～0.05%；
Step (4) is preferably: being cooled to temperature is 70～75 DEG C, adds acidity regulator, stirs,
Carry out fill after being cooled below 50 DEG C, obtain micro-sweet low moisture activity egg tart beans of long 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 mesh；
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 using steam to heat up；
The time of the insulation described in step (3) is preferably 17～20 minutes.
Micro-sweet low moisture activity egg tart beans of described long shelf-life cannot be only used for preparing egg tart it can also be used to make
Standby style egg tart cake (stick with paste middle part surface with cookie flower mouth at cake and extrude not by the cake of a kind of style innovation
Toasting with after the egg tart beans of moulding, egg tart beans is indeformable not to be sunk to the bottom)；
A kind of egg tart, containing micro-sweet low moisture activity egg tart beans of above-mentioned long shelf-life.
The present invention compared with prior art, has the advantage that and beneficial effect:
(1) the low moisture activity egg tart beans that the present invention makes, has mouthfeel fine and smooth as pudding, is suitable for replacing
Tradition egg slurry makes egg tart, and the egg tart product made has the long shelf-life of 1 month, overturns traditional
The circulation of sales mode, beneficially product and the market expansion.
(2) present invention utilizes modified starch to compound with the science of edible colloid, and the egg tart beans obtained has well
Mouldability and resistance to baking, except making egg tart, it is also possible to sticks with paste surface note beans with cookie flower mouth at egg and decorates
Make the style egg tart cake of long shelf-life.
(3) present invention is by selecting the science of saccharide raw material, has obtained micro-sweet egg tart beans.This micro-sweet egg tart
Beans taste is more salubrious, more conforms to modern's high request to food, the beneficially sale of product.
Accompanying drawing explanation
Fig. 1 is the water activity detecting result figure of egg tart beans.
Fig. 2 is the determination of moisture result figure of egg tart skin.
Detailed description of the invention
Below in conjunction with embodiment and accompanying drawing, the present invention is described in further detail, but the embodiment party of the present invention
Formula is not limited to this.
Embodiment 1
(1) Fresh Egg is squeezed in a mixing bowl, stir 5 minutes, by albumen with egg with the speed of 20rpm
After Huang is completely dispersed uniformly, egg liquid is screened out impurity and granule by 20 eye mesh screens, obtain egg pulp (following
The egg pulp that embodiment is all prepared by the method).
(2) by 0.98kg hydroxypropyl PASELLI EASYGEL, (butt of mass percent 5% passes through Bradley speckle moral instrument
Measure, following example method of testing is identical, viscosity 1600BU), 0.049kg gelatin (JS-4 freeze power instrument survey
Fixed, following example method of testing is identical, gel strength 100Bloomg) and the mixing of 1g potassium sorbate, mistake
20 mesh sieves, put into jacketed pan, refine white sugar with 1.3kg and stir.
(3) by 0.36kg water, 2.6kg Sorbitol (Roquette Freres of France, model 70.70, solid content
Content is mass percent 70%, lower with) and 3.98kg egg pulp pour jacketed pan into, be evenly stirred until without naked eyes
Visible particle, pours 0.7kg maltose syrup (solid content is mass percent 82%, lower same) into, opens steam,
Being warming up to 90 DEG C, insulation gelatinizing 20 minutes, controlling solid content is 65%.
(4) open cooling water, be cooled to 70 DEG C, 30g citric acid is put into jacketed pan, is cooled to less than 50 DEG C
Fill, obtains micro-sweet low moisture activity egg tart beans of long shelf-life.
Embodiment 2
(1) by 1.05kg hydroxypropyl PASELLI EASYGEL (viscosity 1800BU), (gel is strong for 0.097kg gelatin
Degree 250Bloomg) and the mixing of 3g potassium sorbate, cross 20 mesh sieves, put into jacketed pan, refined with 1.5kg white
Saccharum Sinensis Roxb. stirs.
(2) pour 0.36kg water, 2.8kg Sorbitol and 2.94kg egg pulp into jacketed pan, stir
To being visible by naked eyes granule, pour 1.2kg maltose syrup into, open steam, be warming up to 92 DEG C, be incubated gelatinizing 20
Minute, controlling solid content is 66%.
(3) open cooling water, be cooled to 70 DEG C, 50g citric acid is put into jacketed pan, is cooled to less than 50 DEG C
Fill, obtains micro-sweet low moisture activity egg tart beans of long shelf-life.
Embodiment 3
(1) by 1.12kg hydroxypropyl PASELLI EASYGEL (viscosity 2100BU), (gel is strong for 0.145kg gelatin
Degree 500Bloomg) and the mixing of 5g potassium sorbate, cross 20 mesh sieves, put into jacketed pan, refined with 1.7kg white
Saccharum Sinensis Roxb. stirs.
(2) pour 0.36kg water, 3.0kg Sorbitol and 1.9kg egg pulp into jacketed pan, be evenly stirred until
It is visible by naked eyes granule, pours 1.7kg maltose syrup into, open steam, be warming up to 95 DEG C, be incubated gelatinizing 20 points
Clock, controlling solid content is 68%.
(3) open cooling water, be cooled to 70 DEG C, 70g citric acid is put into jacketed pan, is cooled to less than 50 DEG C
Fill, obtains micro-sweet low moisture activity egg tart beans of long shelf-life.
Embodiment effectiveness comparison
Using the egg tart sauced prepared by embodiment 1～3 to make egg tart, the egg tart simultaneously made with traditional handicraft enters
Row contrast:
Raw material used is: freezing egg tart skin (Guangzhou Andrew's food development company limited), egg (commercially available),
Whipping cream (Nestle SA), white sugar (commercially available), milk (Guangzhou Yan Tang company), embodiment 1～3 are made
Standby egg tart beans.
Tradition egg tart liquid formula and Making programme: milk 250g, white sugar 70g, whipping cream 250g, egg yolk
80g, shell egg 50g, potassium sorbate 0.35g (identical with the preservative addition 0.05% of embodiment 3).Will be white
Saccharum Sinensis Roxb., milk melt sugar with little fire heating after mixing with potassium sorbate, cool down standby；Egg yolk and shell egg are beaten
Dissipate and stir evenly, then add milk and the whipping cream having dissolved white sugar at twice, be again stirring for uniformly；Use 40 mesh
It is sieved through filter, removes the impurity in egg and bubble, obtain tradition egg tart liquid.
Egg tart Making programme: take out freezing egg tart skin, place it in sizeable mould；By tradition egg
Flogging the egg tart beans prepared by water and embodiment 1～3 to be injected separately in egg tart skin, about 7 points full；200 DEG C,
Upper reducing internal heat, middle level, bake and paint for about 20 minutes.
Concrete measuring method is as follows:
Shelf-life method of testing: after packaged egg tart sample room temperature is placed a period of time, carry out egg tart beans water
Divide activity determination, egg tart skin determination of moisture.
Mouthfeel and sugariness: the egg tart that tradition egg tart and embodiment 1～3 make is carried out sense organ taste (I～III
Number being followed successively by embodiment 1～3 egg tart beans, No. IV is tradition egg tart filling), collects 20 parts of samples of marking, according to
Personal like gives 1～5 point, and (mouthfeel is divided: 1-is very poor；2-is poor；3-is general；4-is good；5-is the best；Sweet
Degree point: 1-is sweetless；2-slightly sweet；3-sugariness is moderate；4-is the sweetest；5-is the sweetest), make even and divide equally.
Water activity: admeasuring apparatus for measuring moisture content of substance
Moisture: measure according to " mensuration of moisture in GB T5009.3-2003 food " method.
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 tart of embodiment 1～3 in mouthfeel with tradition egg tart without obvious gap, and
And mouthfeel change is little after placing 1 month, and tradition egg tart spoilage cannot be carried out sensory evaluation；Sugariness
Value is IV ＞ III ＞ II ＞ I in descending order, and the egg tart sugariness of embodiment 1～3 is significantly lower than tradition egg tart.
Traditional egg tart sample (identical with the preservative addition 0.05% of embodiment 3) in Fig. 1 with Fig. 2 is put
Morally degenerate phenomenon occurs, it is not necessary to follow the tracks of water activity and moisture content change after putting 7 days.
By experimental data it can be seen that
The egg tart shelf-life that traditional handicraft makes is short, and sugariness is high；Owing to water activity is low, by embodiment 1～3
Egg tart sauced make egg tart and can reach more than 1 month shelf-life, and sugariness is suitable；Simultaneously embodiment 1～
3 egg tart beans are preferably controlled with the water translocation of egg tart skin, and beneficially product preserves, and has clear superiority.
Above-described embodiment is the present invention preferably embodiment, but embodiments of the present invention are not by above-mentioned reality
Execute the restriction of example, the change made under other any spirit without departing from the present invention and principle, modification,
Substitute, combine, simplify, all should be the substitute mode of equivalence, within being included in protection scope of the present invention.
Claims (8)
1. micro-sweet low moisture activity egg tart beans of long shelf-life, it is characterised in that by following by mass percentage
The component of meter is made:
Egg pulp 19～39.8%, sugar alcohol 26～30%, white sugar 13～17%, modified starch 9.8～
11.2%, syrup 7～17%, edible glue 0.49～1.45%, acidity regulator 0.3～0.7%, edible anti-
Rotten agent 0.01～0.05%, water surplus；
Micro-sweet low moisture activity egg tart beans of described long shelf-life, is made by the steps and obtains:
(1) by the albumen of Fresh Egg with egg yolk stirring is to being completely dispersed after uniformly, then by gauze or screen cloth
Screen out impurity and granule, obtain egg pulp；
(2) modified starch, edible glue and food antiseptics are mixed, cross screen cloth, more equal with white sugar stirring
Even；Add water, sugar alcohol and egg pulp, be evenly stirred until and be visible by naked eyes granule, pour syrup into, be warming up to
90～95 DEG C；
(3) insulation is complete to gelatinizing, and controlling solid content is 65～68%；
(4) being cooled to temperature is 70～75 DEG C, adds acidity regulator, stirs, and cooling is grown
Shelf-life micro-sweet low moisture activity egg tart beans.
Micro-sweet low moisture activity egg tart beans of long shelf-life the most according to claim 1, it is characterised in that:
Described sugar alcohol is Sorbitol；Described white sugar is refined white sugar；Described modified starch is
Hydroxypropyl PASELLI EASYGEL；Described syrup is maltose syrup；Described edible glue is gelatin；Described
Acidity regulator is citric acid；Described food antiseptics is potassium sorbate.
Micro-sweet low moisture activity egg tart beans of long shelf-life the most according to claim 2, it is characterised in that:
Described Sorbitol be solid content be the D-sorbitol solution of mass percent 70%；
The range of viscosities of described hydroxypropyl PASELLI EASYGEL is 1600～2100BU；
Described maltose syrup be solid content be mass percent 80～the maltose syrup of 82%；
Described gelatin be Gel strength value 100～500Bloomg gelatin.
Micro-sweet low moisture activity egg tart beans of long shelf-life the most according to claim 1, it is characterised in that:
The described long shelf-life, micro-sweet low moisture activity egg tart beans had a characteristic that pol is 65～68 °, mouthfeel
Micro-sweet；Water activity is low, is 0.65～0.7；Long shelf-life, under the conditions of 20 DEG C, the shelf-life reaches 1 month.
5. the preparation side of the micro-sweet low moisture activity egg tart beans of long shelf-life described in any one of Claims 1 to 4
Method, it is characterised in that comprise the following steps:
(1) by the albumen of Fresh Egg with egg yolk stirring is to being completely dispersed after uniformly, then by gauze or screen cloth
Screen out impurity and granule, obtain egg pulp；
(2) modified starch, edible glue and food antiseptics are mixed, cross screen cloth, more equal with white sugar stirring
Even；Add water, sugar alcohol and egg pulp, be evenly stirred until and be visible by naked eyes granule, pour syrup into, be warming up to
90～95 DEG C；
(3) insulation is complete to gelatinizing, and controlling solid content is 65～68%；
(4) being cooled to temperature is 70～75 DEG C, adds acidity regulator, stirs, and cooling is grown
Shelf-life micro-sweet low moisture activity egg tart beans；
Wherein: egg pulp 19～39.8%, sugar alcohol 26～30%, white sugar 13～17%, modified starch
9.8～11.2%, syrup 7～17%, edible glue 0.49～1.45%, acidity regulator 0.3～0.7%, food
With preservative 0.01～0.05%.
The preparation method of micro-sweet low moisture activity egg tart beans of long shelf-life the most according to claim 5, its
It is characterised by: step (4) is: being cooled to temperature is 70～75 DEG C, adds acidity regulator, stir,
Carry out fill after being cooled below 50 DEG C, obtain micro-sweet low moisture activity egg tart beans of long shelf-life.
7. the micro-sweet low moisture activity egg tart beans of long shelf-life described in any one of Claims 1 to 4 is led at food
Application in territory.
8. an egg tart, containing the micro-sweet low moisture activity of the long shelf-life described in any one of Claims 1 to 4
Egg tart beans.
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| CN106262761A (en) * | 2016-10-10 | 2017-01-04 | 陈嘉润 | A kind of low sugar shelf-stable seafood XO beans and preparation method |
| CN107788494A (en) * | 2017-10-27 | 2018-03-13 | 广州昊道食品有限公司 | Low acid oil-in-water emulsified composition of a kind of water activity and preparation method and application |
| WO2020191620A1 (en) * | 2019-03-26 | 2020-10-01 | Shandong Benzhen Cosmetics Co., Ltd | Personal care compositions and uses thereof |
| CN111887294A (en) * | 2020-08-12 | 2020-11-06 | 上海海融食品科技股份有限公司 | Low-water-life long-shelf-life ultrahigh-oil baking-resistant cassidata sauce and preparation method thereof |
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