CN107183667B - Baking-resistant high-oil custard sauce and preparation method and application thereof - Google Patents
Baking-resistant high-oil custard sauce and preparation method and application thereof Download PDFInfo
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 39
- 235000011950 custard Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 239000003921 oil Substances 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000008267 milk Substances 0.000 claims abstract description 15
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 10
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- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims abstract description 7
- 235000013734 beta-carotene Nutrition 0.000 claims abstract description 7
- 239000011648 beta-carotene Substances 0.000 claims abstract description 7
- 229960002747 betacarotene Drugs 0.000 claims abstract description 7
- 235000011187 glycerol Nutrition 0.000 claims abstract description 7
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims abstract description 7
- 235000008429 bread Nutrition 0.000 claims abstract description 6
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- 238000003756 stirring Methods 0.000 claims description 19
- 235000019198 oils Nutrition 0.000 claims description 13
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
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- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000005086 pumping Methods 0.000 claims description 3
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims description 2
- 239000004288 Sodium dehydroacetate Substances 0.000 claims description 2
- 239000012752 auxiliary agent Substances 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 2
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 2
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims description 2
- 230000001050 lubricating effect Effects 0.000 claims description 2
- 229940079839 sodium dehydroacetate Drugs 0.000 claims description 2
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims description 2
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 7
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- 208000010470 Ageusia Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
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- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
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- 235000014113 dietary fatty acids Nutrition 0.000 description 1
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- 238000001035 drying Methods 0.000 description 1
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- 235000013345 egg yolk Nutrition 0.000 description 1
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- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
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Classifications
-
- 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
- A23L27/66—Use of milk products or milk derivatives in the preparation of dressings
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/47—Decorated or decorative products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses baking-resistant high-oil custard sauce and a preparation method and application thereof, wherein the baking-resistant high-oil custard sauce comprises the following components in parts by weight: 35-52 parts of water, 15-28 parts of white granulated sugar, 4-6 parts of modified starch, 2-5 parts of milk powder, 3-6 parts of whey powder, 10-25 parts of edible vegetable oil, 2-5 parts of glycerol, 0.5-4 parts of lactalbumin, 0.2-1.5 parts of microcrystalline cellulose, 0.1-0.8 part of sodium alginate, 0.1-1 part of carrageenan, 0.08-0.12 part of citric acid, 0.01-0.2 part of beta-carotene, 0.05-0.09 part of preservative and 0.008-0.018 part of edible essence. The prepared cassoda sauce has good baking resistance, smooth and delicate taste, pure fragrance and long shelf life through reasonable proportioning of the raw materials, synergistic effect of the raw materials and unique operation process. The baking powder can be used in industrial baking products, is applied to the filling and surface decoration of bread or cakes, enriches the mouth feel and flavor of the products, increases the variety of the products, prevents the aging of the products, and attracts more consumers.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly discloses baking-resistant high-oil custard sauce as well as a preparation method and application thereof.
Background
Custard is a transliterated foreign word that comes from the Custard transliteration and plays an important role in western style baking and catering, for filling and surface decoration of bread and puffs, for enriching the taste of baked products and for enhancing mouthfeel. Custard sauce (custard cream), also known as custard, is a requisite material for fabricated desserts and cookies. The traditional custard sauce is mainly prepared by mixing egg and milk with a heated and matured egg-milk mixture, and is part of a French meal. In the middle ages, it has been common practice to place the egg-milk mixture in a pastry and to bake out the dessert.
Due to its rich mouthfeel and unique properties, custard sauce finds increasing use in baked products. However, the existing custard sauce is easy to separate out water, oil and age to harden after being placed for a long time. Due to the combination of egg and milk, microorganisms are easy to breed in the storage process of the custard sauce, the shelf life of the custard sauce is short, and the application requirements of modern industrialized baked products cannot be met.
Patent CN 106107911a discloses a cassidata sauce added with modified starch, which is prepared from the following raw materials in parts by weight: 36-50 parts of water, 15-18 parts of white granulated sugar, 10-12 parts of fresh egg yolk, 6-8 parts of whole milk powder, 8-10 parts of high fructose corn syrup, 6-8 parts of butter, 5-8 parts of hydroxypropyl waxy corn modified starch, 0.1-0.2 part of fatty acid ester emulsifier, 0.1-0.2 part of acidity regulator and 0.1-0.2 part of preservative. The custard sauce not only has fine and smooth mouthfeel and attractive appearance, but also has the properties of long shelf life, high-temperature boiling resistance and mechanical shearing resistance, and has good freeze-thaw stability. However, the Kashida soy sauce of the above patent has a low fat content, is relatively burnt, has poor baking resistance, and has a certain loss of taste.
Disclosure of Invention
The invention aims to provide the high-oil custard sauce which has good baking resistance, smooth and fine taste, long shelf life, no aging in shelf life, and no water and oil separation.
Another object of the present invention is to provide a method for preparing a high oil custard sauce that meets the application requirements of modern industrial baked products.
Another object of the present invention is to provide a use of the baking-resistant high oil custard sauce in bread and cake.
The invention provides baking-resistant high-oil custard sauce which comprises the following components in parts by weight: 35-52 parts of water, 15-28 parts of white granulated sugar, 4-6 parts of modified starch, 2-5 parts of milk powder, 3-6 parts of whey powder, 10-25 parts of edible vegetable oil, 2-5 parts of glycerol, 0.5-4 parts of lactalbumin, 0.2-1.5 parts of microcrystalline cellulose, 0.1-0.8 part of sodium alginate, 0.1-1 part of carrageenan, 0.08-0.12 part of citric acid, 0.01-0.2 part of beta-carotene, 0.05-0.09 part of preservative and 0.008-0.018 part of edible essence.
Preferably, the edible vegetable oil is one or more of palm oil (such as 24-degree palm oil), soybean oil (such as modified soybean oil), and corn oil.
Preferably, the modified starch is hydroxypropyl distarch phosphate.
Preferably, the preservative is one or a compound of two of potassium sorbate and sodium dehydroacetate.
The invention also provides a preparation method of the baking-resistant high-oil custard sauce, which comprises the following steps:
step 1, homogenizing: adding the white granulated sugar, the modified starch, the milk powder, the whey protein, the microcrystalline cellulose, the sodium alginate and the carrageenan in parts by weight into water, uniformly stirring, and passing through a homogenizer;
step 2, lubricating: adding edible vegetable oil and glycerol, stirring, and circularly homogenizing to obtain smooth paste;
step 3, gelatinization: pumping the homogenized materials into a frying pan, and heating and stirring by using steam to fully gelatinize starch;
and 4, adding an auxiliary agent: closing steam, adding citric acid, potassium sorbate and beta-carotene, continuously stirring uniformly, finally adding edible essence, stirring uniformly, and taking out of the pot to obtain the baking-resistant high-oil custard sauce.
Preferably, in the homogenizing process in the step 1, the circulating homogenizing time is 3min to 5 min.
Preferably, in the step 2, the homogenization process is continued, and the circulating homogenization time is 7min to 10 min.
Preferably, in the pasting process in the step 3, the pasting temperature is 90-95 ℃ and the time is 20-30 min.
The invention provides application of the baking-resistant high-oil custard sauce in bread and cakes.
The invention has the following beneficial effects:
1. the baking-resistant high-oil custard sauce disclosed by the invention has the advantages that through reasonable proportioning of the raw materials, synergistic effect of the raw materials and a unique operation process, the prepared custard sauce has good baking resistance, smooth and fine taste, pure fragrance and long shelf life.
2. The baking-resistant high-oil custard sauce can be used in industrial baking products, is applied to the filling and surface decoration of bread or cakes, enriches the mouthfeel and flavor of the products, increases the variety of the products, prevents the aging of the products, and attracts more consumers.
3. The baking-resistant high-oil custard sauce is not aged and does not separate water and oil in a shelf life, and can meet the application requirements of modern industrial baked products.
Detailed Description
The present invention will be further clearly understood from the specific examples and comparative examples of the present invention given below, which are not intended to limit the present invention. The parts of the specific examples and comparative examples which are not described in detail are obtained by means of the prior art, the known technical means and the industry standard.
All percentages used in the present invention are by weight unless otherwise indicated.
Example 1
The baking-resistant high-oil custard sauce of the present invention was prepared according to the formulation proportions in table 1 and the following specific commercial manufacturing steps:
1) adding weighed white granulated sugar, modified starch, milk powder, whey protein, microcrystalline cellulose, sodium alginate and carrageenan into water, stirring uniformly, passing through a homogenizer, and circulating and homogenizing for 3-5 min.
2) Adding edible vegetable oil and glycerin, stirring uniformly, then continuously circulating and homogenizing for 7-10 min, and homogenizing to obtain smooth and fine paste.
3) Pumping the homogenized material into a frying pan, heating and stirring by using steam to fully gelatinize the starch, wherein the temperature is 90-95 ℃, and the time is 20-30 min.
4) Turning off steam, adding citric acid, potassium sorbate and beta-carotene, and stirring.
5) Finally adding edible essence, stirring uniformly, and taking out of the pot.
6) Packaging by a packaging machine, cooling by a supercooling water tank for 2 hours, drying and boxing.
Example 2
The procedure of this example is essentially the same as example 1 except that the formulation ratios and the fine adjustments of the process parameters are detailed in table 1.
Example 3
The process of this example is substantially the same as example 1, and the formulation raw material ratios and the adjustment of the process parameters are detailed in table 1.
Comparative example 1
The procedure of this example is substantially the same as example 1, and the formulation is adjusted as detailed in Table 1.
Comparative example 2
The procedure of this comparative example is substantially the same as in example 1, and the formulation is adjusted as detailed in Table 1.
Comparative example 3
The process of the comparative example is basically the same as that of example 1, the adjustment of the formula raw material ratio is detailed in table 1, and the specific process parameters are adjusted as follows:
1) adding the weighed modified starch, milk powder, whey protein, microcrystalline cellulose, sodium alginate and carrageenan into water, stirring uniformly, and grinding into non-granular starch milk by a colloid mill.
2) Adding the ground starch milk, pouring the mixture into a wok, adding white granulated sugar, maltose syrup, rapeseed oil and glycerol, heating and stirring by using steam to fully gelatinize the starch, wherein the temperature is 90-95 ℃, and the time is 20-30 min.
3) Turning off steam, adding citric acid, potassium sorbate and beta-carotene, and stirring.
4) And finally adding edible essence, uniformly stirring, and taking out of the pot to obtain a finished product.
Table 1 formulation proportions
TABLE 2 evaluation results of emulsion stability during standing period of custoda sauce
TABLE 3 physical state of custard sauce after baking at 200 deg.C for 10min
Table 2 shows the evaluation results of the emulsion stability during the standing time of 0 day, 5 days, 12 days, 21 days, 35 days for the kashida pastes obtained in examples 1 to 3 and comparative examples 1 to 3. Table 3 shows the results of the baking resistance test of the kashida pastes prepared in examples 1 to 3 and comparative examples 1 to 3 after being baked at 200 c for 10 min.
The Kashida soy sauce in the prior art has low fat content, and meanwhile, the fat is easy to separate out in the cooking process, so that the taste and the state of the product are influenced. The baking-resistant high-oil custard sauce disclosed by the invention is mainly characterized in that water and oil form a stable emulsification system through the synergistic effect of milk powder, whey protein, microcrystalline cellulose, sodium alginate and carrageenan and the emulsification effect of a homogenizer, so that the emulsified slurry does not separate oil in the high-temperature cooking process. The unique oil-in-water emulsifying system does not separate oil in the long-term storage of the product, and can endow the cassoda sauce with the straightness and texture to achieve the baking resistance.
Particularly, the synergistic effect of the whey protein, the microcrystalline cellulose, the sodium alginate and the carrageenan in the formula is mainly that the milk powder and the whey protein both contain rich milk protein, and the milk protein has good emulsifying property. The microcrystalline cellulose is natural cellulose, can form a stable dispersion system under the action of homogenization, and forms a creamy suspension with grease and milk protein, thereby ensuring the emulsification and high-temperature stability. Meanwhile, the sodium alginate and the carrageenan can increase the consistency of the slurry, ensure the stability of an emulsification system and cooperatively ensure the baking resistance of the Kashida sauce.
The above disclosure is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the scope of the present invention, therefore, the present invention is not limited by the appended claims.
Claims (7)
1. The baking-resistant high-oil custard sauce is characterized in that: comprises the following components in parts by weight: 45 parts of water, 22 parts of white granulated sugar, 4.5 parts of modified starch, 5 parts of milk powder, 2 parts of whey powder, 22 parts of edible vegetable oil, 1.5 parts of glycerol, 4 parts of whey protein, 1 part of microcrystalline cellulose, 0.4 part of sodium alginate, 0.5 part of carrageenan, 0.12 part of citric acid, 0.2 part of beta-carotene, 0.09 part of preservative and 0.018 part of edible essence; the edible vegetable oil is corn oil; the modified starch is hydroxypropyl distarch phosphate.
2. The oven-resistant high oil custard sauce of claim 1, wherein: the preservative is one or a compound of potassium sorbate and sodium dehydroacetate.
3. The method of preparing a baking-resistant high oil custard sauce as claimed in claim 1, wherein: the method comprises the following steps:
step 1, homogenizing: adding the white granulated sugar, the modified starch, the milk powder, the whey protein, the microcrystalline cellulose, the sodium alginate and the carrageenan in parts by weight into water, uniformly stirring, and passing through a homogenizer;
step 2, lubricating: adding edible vegetable oil and glycerol, stirring, and circularly homogenizing to obtain smooth paste;
step 3, gelatinization: pumping the homogenized materials into a frying pan, and heating and stirring by using steam to fully gelatinize starch;
and 4, adding an auxiliary agent: closing steam, adding citric acid, potassium sorbate and beta-carotene, continuously stirring uniformly, finally adding edible essence, stirring uniformly, and taking out of the pot to obtain the baking-resistant high-oil custard sauce.
4. The method of preparing a baking-resistant high oil custard sauce according to claim 3, wherein: in the homogenizing process of the step 1, the circulating homogenizing time is 3-5 min.
5. The method of preparing a baking-resistant high oil custard sauce according to claim 3, wherein: and 2, in the continuous homogenizing process, circulating the homogenizing time for 7-10 min.
6. The method of preparing a baking-resistant high oil custard sauce according to claim 3, wherein: and 3, in the pasting process of the step 3, the pasting temperature is 90-95 ℃, and the time is 20-30 min.
7. Use of the baking-resistant GaoUKasida sauce according to any one of claims 1 to 3 in bread, cakes.
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