CN106857747B - Multifunctional cream sauce and preparation method and application thereof - Google Patents
Multifunctional cream sauce and preparation method and application thereof Download PDFInfo
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- CN106857747B CN106857747B CN201710114316.7A CN201710114316A CN106857747B CN 106857747 B CN106857747 B CN 106857747B CN 201710114316 A CN201710114316 A CN 201710114316A CN 106857747 B CN106857747 B CN 106857747B
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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Abstract
The invention provides a multifunctional cream sauce and a preparation method and application thereof. The multifunctional cream sauce is a milky liquid containing water, sugar and oil, has the functions of swelling and fluffing, can be widely applied to the preparation of various cakes, flaky pastries and other desserts, and has stable shape, good dispersibility and no precipitation phenomenon after long-time storage. The formula of the multifunctional cream sauce comprises the following components: 0-2600 parts of cane sugar, 200-1500 parts of maltose, 200-1000 parts of sorbitol, 0-100 parts of vegetable oil, 300-1300 parts of natural food material, 0-12 parts of essence and 50-200 parts of compound emulsifier; the natural food material is selected from one or more of fructus Cucurbitae Moschatae, rhizoma Solani Tuber osi, butter cheese, sweet potato, purple sweet potato, rice flour, fructus Colocasiae Esculentae, fructus Ananadis Comosi powder, fructus Citri Junoris powder, fructus Citri Grandis powder, and fructus Citri Limoniae powder; the total sugar content of the multifunctional cream sauce is below 85 wt%, and the total oil content is below 20 wt%.
Description
Technical Field
The invention relates to the technical field of food, in particular to multifunctional cream sauce and a preparation method and application thereof.
Background
The traditional cake making method comprises the steps of uniformly stirring a plurality of eggs, sugar and salt, beating the eggs to be more than half of the eggs, adding flour, uniformly stirring, adding quick-foaming cake oil, and finally adding vegetable oil, milk, essence and a mixed solution. The temperature of the mixed solution is difficult to master, the mixed solution is uniformly mixed by hands, oil precipitation often occurs, the cake expansion force is unstable, the operation is complex and long, and the requirement on the professional level of the operation is high.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
The first purpose of the invention is to provide the multifunctional cream sauce which is a milky liquid containing water, sugar and oil, has the functions of expansion and fluffiness, can be widely applied to the preparation of various cakes, flaky pastries and the like, has stable shape and good dispersibility, and does not generate the phenomena of precipitation and the like after being stored for a long time.
The second purpose of the invention is to provide the preparation method of the multifunctional cream sauce, which has the advantages of simple process, easy operation and low cost.
In order to achieve the above purpose, the invention provides the following technical scheme:
a multifunctional cream sauce is mainly prepared by mixing the following components: by weight, the amount of the water-soluble polymer,
0-2600 parts of cane sugar, 200-1500 parts of maltose, 200-1000 parts of sorbitol, 0-100 parts of vegetable oil, 300-1300 parts of natural food material, 0-12 parts of essence and 50-200 parts of compound emulsifier;
the natural food material is selected from one or more of pumpkin, potato, cream cheese, sweet potato, purple sweet potato, rice flour, taro, pineapple powder, orange powder, grapefruit powder, lemon powder and honey;
the total sugar content of the multifunctional cream sauce is below 85 wt%, and the total oil content is below 20 wt%.
The multifunctional cream sauce is a uniform emulsion formed by sugar, oil, natural food materials and an emulsifier, has the functions of swelling and fluffiness, can replace the leavening process in the traditional cake or biscuit making, and omits the working procedures of separating egg liquid and egg white and adding sugar step by step, thereby reducing the making difficulty of cakes and biscuits and shortening the making time.
Secondly, the multifunctional cream sauce of the invention has stable shape and can keep the uniform dispersion characteristic of no precipitation after a long time, so the multifunctional cream sauce has wider application range.
Thirdly, the multifunctional cream sauce has stronger expansion and fluffing functions than beaten egg liquid, can release the fragrance of eggs to a greater extent, enables the cake to have a uniform tissue structure, and keeps a long-lasting soft and moist mouthfeel, so that the cake made by the multifunctional cream sauce has a long storage life and has better fragrance and mouthfeel.
In addition, the invention improves the taste of the cake by using specific amounts of sugar and oil, and achieves the sweet and fragrant taste.
The formula of the multifunctional cream sauce expansion can be further optimized:
preferably, by weight, 2600 parts of sucrose 900-.
Preferably, the composition is prepared by mixing the following components: according to the weight portions, 2600 portions of sucrose, 600 portions of maltose, 600 portions of sorbitol, 250 portions of vegetable oil, 1300 portions of natural food material, 6-10 portions of essence and 200 portions of compound emulsifier.
Preferably, the composition is prepared by mixing the following components: 2100 parts of cane sugar, 1500 parts of maltose, 500 parts of sorbitol, 400 parts of natural food material, 12 parts of essence and 200 parts of compound emulsifier.
Preferably, the composition is prepared by mixing the following components: according to the weight, 0-2600 parts of sucrose, 600 parts of maltose 200-.
Preferably, the essence is selected from one or more of cheese essence, taro essence, sweet potato essence, pumpkin essence, purple sweet potato essence, orange essence, pineapple essence, grapefruit essence and apple essence.
Preferably, 10 parts of salt, or 1500 parts of butter fat butter are also included by weight.
Preferably, by weight, 1000 parts of honey, 300 parts of maltose, 200 parts of sorbitol, 1500 parts of butter fat, 1300 parts of cane sugar and 200 parts of compound emulsifier.
Preferably, the sugar syrup comprises 750 parts of maltose, 250 parts of sorbitol, 1000 parts of cane sugar, 100 parts of vegetable oil and 100 parts of compound emulsifier by weight.
The emulsifier has important influence on the emulsifying function and the dispersibility of the multifunctional cream sauce, and the expansion function can be improved only by reasonable selection.
Preferably, the emulsifier is selected from one or more of propylene glycol fatty acid ester, polyglycerol fatty acid ester, monoglyceride fatty acid ester, phospholipid and soybean oil, preferably more, and is more preferably compounded from propylene glycol fatty acid ester, polyglycerol fatty acid ester, monoglyceride fatty acid ester, phospholipid and soybean oil.
Preferably, the emulsifier consists of: by weight, 11-12 parts of propylene glycol fatty acid ester, 19-20 parts of polyglycerol fatty acid ester, 19-20 parts of monoglyceride, 18-35 parts of phospholipid and 100-131 parts of soybean oil.
The preparation method of the multifunctional cream sauce is also important, and the proper mixing temperature and adding sequence are very important for forming emulsion with high dispersity. For example, the following method is employed:
mixing all the materials at 60-90 deg.C.
Preferably, the blending method comprises the following steps: mixing all the raw materials except emulsifier and vegetable oil, heating to 60-90 deg.C, adding the rest components, stirring, cooling, and storing.
As mentioned above, the multifunctional cream sauce has a wide range of uses for preparing various cakes, pastries or cookies.
Taking a cake as an example, the preferable cake making method comprises the following steps:
adding eggs into the multifunctional cream sauce, stirring for 2 minutes, adding flour, stirring at a high speed for about eight minutes, adding other additives to produce qualified cake paste, pouring into a mold, and finally baking at a high temperature: if the electric baking is carried out, the temperature of the oven is set to be 180 ℃ at the upper fire and 150 ℃ at the lower fire for 35 minutes (the temperature of the ovens of different brands can be different); if the steamed cake is made, the steaming pot is put into the pot to be steamed for about 20 minutes with strong fire after the water in the steaming pot is boiled.
The cake is mainly prepared from the multifunctional cream sauce, egg liquid, flour, vegetable oil and cake oil.
The formula of the cake is preferably as follows by weight: 75-400 parts of multifunctional cream sauce, 600 parts of egg liquid 104-containing materials, 50-300 parts of flour, 0-50 parts of vegetable oil and 8-15 parts of cake oil.
Preferably, the flour is selected from low gluten flour, and/or medium gluten flour;
the formula can be adjusted appropriately for different tastes or puffiness, for example, the optional formula is:
preferably, by weight, 75-160 parts of multifunctional cream sauce, 220 parts of egg liquid 104-100 parts of low-gluten flour, 10-20 parts of vegetable oil and 8-12 parts of cake oil.
Preferably, by weight, 400 parts of multifunctional cream sauce, 600 parts of egg liquid, 300 parts of medium gluten powder 280-flour, 0-50 parts of vegetable oil and 15 parts of cake oil.
Preferably, by weight, 400 parts of multifunctional cream sauce, 600 parts of egg liquid, 300 parts of medium gluten powder 280-flour, 4-50 parts of vegetable oil and 15 parts of cake oil.
Preferably, the multifunctional cream sauce comprises, by weight, 400 parts of multifunctional cream sauce, 600 parts of egg liquid, 280 parts of medium gluten flour, 4 parts of vegetable oil and 15 parts of cake oil.
Preferably, the multifunctional cream sauce comprises, by weight, 400 parts of multifunctional cream sauce, 600 parts of egg liquid, 300 parts of medium gluten flour, 50 parts of vegetable oil and 15 parts of cake oil.
The cake can be made according to the following making method: according to the formula, all the raw materials except the cake oil and the vegetable oil are mixed and stirred for 8-15min, then the cake oil and the vegetable oil are added and stirred evenly, and then the mixture is baked at the temperature of 140-190 ℃.
In summary, compared with the prior art, the invention achieves the following technical effects:
(1) the novel cake natural additive, namely the multifunctional cream sauce, is provided, the traditional whipping process is replaced, the cake making difficulty is reduced, the flow is simplified, and the efficiency is improved.
(2) Compared with the traditional cake, the cake made from the multifunctional cream sauce has the advantages of good appearance, taste and shelf life, and the cake made by the multifunctional cream sauce is harmonious in sweetness and fragrance, rich in egg fragrance and uniform in tissue structure, and can keep soft and moist taste for a long time.
(3) The multifunctional cream sauce has wide application, and can be used for making various desserts such as cakes, flaky pastries, cookies and the like.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following detailed description, but those skilled in the art will understand that the following described examples are some, not all, of the examples of the present invention, and are only used for illustrating the present invention, and should not be construed as limiting the scope of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Examples 1 to 10
The formula of the multifunctional cream sauce provided in examples 1-10 is shown in table 1.
TABLE 1
Note: the emulsifier used in examples 1-6 was a combination of propylene glycol fatty acid ester, polyglycerin fatty acid ester, monoglyceride, phospholipid and soybean oil (ratio 11:19:20:35: 100); the emulsifiers used in examples 7-10 were propylene glycol fatty acid esters, polyglycerol fatty acid esters, monoglycerol fatty acid esters, phospholipids and soybean oil in a ratio of 12:20:19:18: 131.
The types of fragrances used in examples 1 to 10 were: cheese essence, taro essence, sweet potato essence, pumpkin essence, purple sweet potato essence, orange essence, pineapple essence, grapefruit essence and apple essence.
The natural foodstuffs used in examples 1 to 10 were respectively: cream cheese, taro, raw sweet potatoes, raw pumpkins, raw purple potatoes, raw potatoes, fragrant orange powder, pineapple fruit powder, grapefruit fruit powder and apple fruit powder.
Examples 1-10 were prepared in the same manner as follows:
mixing all the raw materials except emulsifier and vegetable oil, heating to 80-90 deg.C, adding the rest components, stirring, cooling, and storing at low temperature.
Example 11
The difference from example 1 is that 50g of silver cereal quick cake oil was also added.
Example 12
The difference from example 2 is that 50g of silver cereal quick cake oil was also added.
Example 13
The difference from example 3 is that 50g of silver cereal quick cake oil was also added.
Example 14
The difference from example 4 is that 50g of silver cereal quick cake oil was also added.
Example 15
The difference from example 5 is that 50g of silver cereal quick cake oil was also added.
Example 16
The difference from example 6 is that 50g of silver cereal quick cake oil was also added.
Example 17
The difference from example 7 is that 10 g of salt was also added.
Example 18
The difference from example 8 is that 10 g of salt was also added.
Example 19
The difference from example 9 is that 10 g of salt was also added.
Example 20
The difference from example 10 is that 10 g of salt was also added.
Example 21
The difference from the embodiment 1 lies in that the emulsifier is different from the emulsifier used, and is compounded by propylene glycol fatty acid ester, polyglycerol fatty acid ester, monoglyceride, phospholipid, soybean oil and the like.
Example 22
The formula of the cream sauce comprises the following components: 1000g of honey, 300g of maltose, 200g of sorbitol, 1500g of butter fat, 1300g of cane sugar and 200g of compound emulsifier.
Example 23
The formula of the cream sauce comprises the following components: 750g of maltose, 250g of sorbitol, 1000g of cane sugar, 100g of vegetable oil and 100g of compound emulsifier.
Example 24
The taro flavor cake comprises the following formula:
taro flavor cream sauce 400 g;
600 g of egg liquid;
280 g of medium gluten flour;
15 g of silver cereal cake oil;
taro color sesame oil 4 g.
The preparation method comprises the following steps: the cream sauce of example 12 and egg liquid were stirred for 2 minutes, the gluten powder was added, stirring was continued for 8 minutes, the Mary taro color sesame oil was added, and finally the Aggrette cake oil was added, 1 minute later, the mixture was placed in a mold and oven fired at 190 ℃ on the top and 150 ℃ on the bottom, and the square wood blocks for mold casting were used.
Example 25
The potato-flavored cake comprises the following formula:
potato-flavored cream sauce 400 g;
600 g of egg liquid;
300g of medium gluten powder;
15 g of silver cereal cake oil;
50g of salad oil.
The preparation method comprises the following steps: the cream sauce of example 16 was stirred with egg liquid for 2 minutes, medium gluten meal was added and stirring continued for 8 minutes, the custard cake oil was added for 1 minute, and the mixture was placed in a mold and oven fired at 190 ℃ on the top and 150 ℃ on the bottom.
Example 26
Example 14 pumpkin flavored cake:
pumpkin-flavored cream sauce 400 g;
600 g of egg liquid;
300g of medium gluten powder;
15 g of silver cereal cake oil;
50g of salad oil.
The procedure was as in example 23.
Example 27
Example 11 cheese-flavored cake:
cheese-flavored cream sauce 400 g;
600 g of egg liquid;
300g of medium gluten powder;
15 g of silver cereal cake oil.
The preparation method comprises the following steps: stirring the cream sauce and the egg liquid in the embodiment 1 for 2 minutes, adding the medium gluten powder, continuously stirring for 8 minutes, adding the silver cereal cake oil for 1 minute, and putting the mixture into a mold with the specific gravity of 0.5-0.6 for baking in a furnace.
Example 28
Example 13 sweet potato flavored cake:
sweet potato flavored cream sauce 400 g;
600 g of egg liquid;
300g of medium gluten powder;
15 g of silver cereal cake oil.
The procedure was as in example 25 above.
Example 29
Example 17 orange flavored steamed cake:
160 g of orange-flavored butterfat sauce;
220 g of egg liquid;
100g of low-gluten flour;
12 g of silver cereal cake oil;
salad oil 20 g.
The preparation method comprises the following steps: stirring the orange-flavored milk fat sauce and the egg liquid for 2 minutes, adding the low-gluten flour, continuously stirring for 8 minutes, adding the silver cereal cake oil for 1 minute, finally adding the salad oil, stirring uniformly, and steaming on a die for 20 minutes.
Example 30
Example 18 pineapple flavored steamed cake:
160 g of pineapple-flavored butterfat sauce;
220 g of egg liquid;
100g of low-gluten flour;
12 g of silver cereal cake oil;
salad oil 20 g.
The preparation method comprises the following steps: stirring the pineapple-flavored cream sauce and the egg liquid for 2 minutes, adding the low-gluten flour, continuously stirring for 8 minutes, adding the silver cereal cake oil for 1 minute, finally adding the salad oil, uniformly stirring, putting into a mold, and steaming for 20 minutes.
Example 31
Steaming the cake with taro flavor:
example 12 taro flavored cream sauce 75 g;
104 g of egg liquid;
50g of weak flour;
8 g of silver cereal cake oil;
salad oil 10 g.
The preparation method comprises the following steps: stirring the taro-flavored milk fat sauce and the egg liquid for 2 minutes, adding the low-gluten flour, continuously stirring for 8 minutes, adding the silver cereal cake oil for 1 minute, finally adding the salad oil, uniformly stirring, putting into a mold, and steaming for 20 minutes.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. The multifunctional cream sauce is characterized by comprising the following components: according to the weight, 0-2600 parts of cane sugar, 1500 parts of maltose 200-;
the natural food material is selected from one or more of pumpkin, potato, sweet potato, purple sweet potato, rice flour, taro, pineapple powder, fragrant orange powder, grapefruit powder, lemon powder and honey;
the total sugar content of the multifunctional cream sauce is below 85 wt%, and the total oil content is below 20 wt%;
the compound emulsifier comprises the following components: by weight, 11-12 parts of propylene glycol fatty acid ester, 19-20 parts of polyglycerol fatty acid ester, 19-20 parts of monoglyceride, 18-35 parts of phospholipid and 100-131 parts of soybean oil.
2. The multifunctional cream sauce according to claim 1, wherein the cream sauce is prepared by mixing the following components: according to the weight portions, 2600 portions of sucrose, 500 portions of maltose, 600 portions of sorbitol, 0-100 portions of vegetable oil, 1300 portions of natural food material, 6-12 portions of essence and 200 portions of compound emulsifier.
3. The multifunctional cream sauce according to claim 1, wherein the cream sauce is prepared by mixing the following components: according to the weight portions, 2600 portions of sucrose, 600 portions of maltose, 600 portions of sorbitol, 250 portions of vegetable oil, 1300 portions of natural food material, 6-10 portions of essence and 200 portions of compound emulsifier.
4. The multifunctional cream sauce according to claim 1, wherein the cream sauce is prepared by mixing the following components: 2100 parts of cane sugar, 1500 parts of maltose, 500 parts of sorbitol, 400 parts of natural food material, 12 parts of essence and 200 parts of compound emulsifier.
5. The multifunctional cream sauce according to claim 1, wherein the cream sauce is prepared by mixing the following components: according to the weight, 0-2600 parts of sucrose, 600 parts of maltose 200-.
6. The multifunctional cream sauce according to claim 1, wherein the essence is selected from one or more of cheese essence, taro essence, sweet potato essence, pumpkin essence, purple potato essence, orange essence, pineapple essence, grapefruit essence and apple essence.
7. The multifunctional cream sauce according to any one of claims 1-6, further comprising 10 parts by weight of salt, or 1500 parts by weight of cream butter;
preferably, by weight, 1000 parts of honey, 300 parts of maltose, 200 parts of sorbitol, 1500 parts of butter fat, 1300 parts of cane sugar and 200 parts of compound emulsifier;
preferably, the sugar syrup comprises 750 parts of maltose, 250 parts of sorbitol, 1000 parts of cane sugar, 100 parts of vegetable oil and 100 parts of compound emulsifier by weight.
8. The multifunctional cream sauce according to claim 1, wherein the compound emulsifier is selected from a plurality of propylene glycol fatty acid esters, polyglycerol fatty acid esters, monoglyceride fatty acid esters, phospholipids and soybean oil, and is more preferably compounded from propylene glycol fatty acid esters, polyglycerol fatty acid esters, monoglyceride fatty acid esters, phospholipids and soybean oil.
9. A method of preparing a multi-functional cream sauce according to any one of claims 1 to 8, comprising the steps of:
mixing all the materials at 60-90 deg.C.
10. Use of a multi-functional cream sauce according to any one of claims 1-8, characterised in that it is used for the preparation of cakes, pastries or cookies.
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| CN101147521A (en) * | 2007-11-01 | 2008-03-26 | 美晨集团股份有限公司 | Stirring and foaming food flavorings and its manufacturing method |
| CN103766506A (en) * | 2012-10-23 | 2014-05-07 | 丰益(上海)生物技术研发中心有限公司 | Grease composition |
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