CN109430811B - 一种卡仕达酱及其制备方法 - Google Patents
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- 238000002360 preparation method Methods 0.000 title abstract description 13
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- 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 abstract description 25
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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Abstract
本发明公开一种卡仕达酱及其制备方法,属于食品技术领域,卡仕达酱由以下质量百分含量的组分构成:白糖6%~8%、葡萄糖浆10%~14%、山梨糖醇7%~9%、羟丙基二淀粉磷酸酯6%~8%、油20%~30%、奶粉2%~3%、香精0.1%~0.2%、果胶0.05%~0.1%、羧甲基纤维钠0.2%~1%、结冷胶0.1%~0.2%、黄原胶0.05%~0.1%、辛烯基琥珀酸淀粉钠0.5%~1.5%、乳清蛋白0.5%~1%、纤维素醚0.1%~1%,余量为水。本发明卡仕达酱具有良好的口感和耐烘焙性能。
Description
技术领域
本发明属于食品技术领域,尤其涉及一种卡仕达酱及其制备方法。
背景技术
糕点烘培店在各大城市如雨后春笋般的开张。随着生活水平的提高,人们对糕点的要求越来越高。由于卡仕达酱具有丰富的口感和独特的性能,卡仕达酱在烘焙产品中应用越来越多。但是,现有的卡仕达酱口感较差、且耐烘焙性能差。
因此,有必要设计出一种新型的卡仕达酱,以提高口感和耐烘焙性能。
发明内容
本发明目的在于克服现有技术存在的不足,而提供一种卡仕达酱及其制备方法,该卡仕达酱的口感较好且耐烘焙性能较优。
为实现上述目的,本发明采取的技术方案为:一种卡仕达酱,其由以下质量百分含量的组分构成:白糖6%~8%、葡萄糖浆10%~14%、山梨糖醇7%~9%、羟丙基二淀粉磷酸酯6%~8%、油20%~30%、奶粉2%~3%、香精0.1%~0.2%、果胶0.05%~0.1%、羧甲基纤维素钠0.2%~1%、结冷胶0.1%~0.2%、黄原胶0.05%~0.1%、辛烯基琥珀酸淀粉钠0.5%~1.5%、乳清蛋白0.5%~1%、纤维素醚0.1%~1%,余量为水。
山梨糖醇具有吸湿、保水作用,还能防止食物变味;羧甲基纤维素钠具有吸水性,以及优异的冻结、熔化稳定性,其还可以延长贮藏时间和提高产品的风味;羟丙基二淀粉磷酸酯具有增稠功效;结冷胶可以作为增稠剂和稳定剂,具有良好的风味释放性;果胶可以用于糕点中,延缓糕点硬化;黄原胶是集增稠、悬浮、乳化、稳定于一体的性能优越的生物胶;辛烯基琥珀酸淀粉钠的乳化性能较优;纤维素醚是一种可逆性凝胶,耐烘焙性能好,其还具有保持糕点形状的优点。
本发明卡仕达酱中13种组分包括乳化剂、增稠剂、保湿剂、风味调节剂等,并限定各种组分的含量,使制备出的卡仕达酱的口感好且耐烘焙性能优越。
作为上述技术方案的改进,卡仕达酱由以下质量百分含量的组分构成:白糖7.1%~7.7%、葡萄糖浆12%~13%、山梨糖醇8%~9%、羟丙基二淀粉磷酸酯7%~8%、油29%~30%、奶粉2.4%~3%、香精0.1%~0.2%、果胶0.07%~0.1%、羧甲基纤维素钠0.5%~1%、结冷胶0.15%~0.2%、黄原胶0.08%~1%、辛烯基琥珀酸淀粉钠1%~1.5%、乳清蛋白0.8%~1%、纤维素醚0.6%~1%,余量为水。
作为上述技术方案的进一步改进,所述羧甲基纤维素钠、所述结冷胶和所述纤维素醚的质量比为5:1.6:10。当卡仕达酱中羧甲基纤维素钠、结冷胶和纤维素醚的质量比为5:1.6:10时,卡仕达酱的耐烘焙性能更优越。
作为上述技术方案的更进一步改进,卡仕达酱由以下质量百分含量的组分构成:白糖7.5%、葡萄糖浆12.5%、山梨糖醇8.4%、羟丙基二淀粉磷酸酯7.5%、油29.4%、奶粉2.7%、香精0.15%、果胶0.07%、羧甲基纤维素钠0.5%、结冷胶0.16%、黄原胶0.08%、辛烯基琥珀酸淀粉钠1.2%、乳清蛋白0.8%、纤维素醚1%,余量为水。
作为上述技术方案的进一步改进,所述羧甲基纤维素钠、所述结冷胶和所述纤维素醚的质量比为0.8:1.8:10。当卡仕达酱中羧甲基纤维素钠、结冷胶和纤维素醚的质量比为0.8:1.8:10时,卡仕达酱的耐烘焙性能更优越。
作为上述技术方案的更进一步改进,卡仕达酱由以下质量百分含量的组分构成:白糖7.6%、葡萄糖浆12.8%、山梨糖醇8.9%、羟丙基二淀粉磷酸酯7.7%、油29.8%、奶粉2.7%、香精0.2%、果胶0.08%、羧甲基纤维素钠0.7%、结冷胶0.18%、黄原胶0.09%、辛烯基琥珀酸淀粉钠1.2%、乳清蛋白0.9%、纤维素醚1%,余量为水。
另外,本发明还提供所述的卡仕达酱的制备方法,其包括以下步骤:
S1)将白糖、葡萄糖浆、山梨糖醇、羟丙基二淀粉磷酸酯、奶粉、果胶、羧甲基纤维素钠、结冷胶、黄原胶、辛烯基琥珀酸淀粉钠、乳清蛋白、纤维素醚加入水中搅拌,过高速乳化均质机,即得混合物Ⅰ;
S2)向所述混合物Ⅰ中加入油,蒸汽加热至80~87℃并搅拌混匀,即得混合物Ⅱ;
S3)向所述混合物Ⅱ中加入香精,搅拌均匀即可。
本发明的有益效果在于:本发明提供一种卡仕达酱及其制备方法,本发明卡仕达酱中13种组分包括乳化剂、增稠剂、保湿剂、风味调节剂等,并限定各种组分的含量,使制备出的卡仕达酱的口感好且耐烘焙性能优越;当卡仕达酱中羧甲基纤维素钠、结冷胶和纤维素醚的质量比为5:1.6:10或0.8:1.8:10时,卡仕达酱的耐烘焙性能更优越。
具体实施方式
为更好地说明本发明的目的、技术方案和优点,下面将结合具体实施例对本发明作进一步说明。
实施例1
本实施例提供一种卡仕达酱,其由以下质量百分含量的组分构成:白糖6%、葡萄糖浆10%、山梨糖醇7%、羟丙基二淀粉磷酸酯6%、油20%、奶粉3%、香精0.1%、果胶0.05%、羧甲基纤维素钠1%、结冷胶0.1%、黄原胶0.1%、辛烯基琥珀酸淀粉钠1.5%、乳清蛋白1%、纤维素醚1%,余量为水。
另外,本实施例还提供上述卡仕达酱的制备方法,其包括以下步骤:
S1)将白糖、葡萄糖浆、山梨糖醇、羟丙基二淀粉磷酸酯、奶粉、果胶、羧甲基纤维素钠、结冷胶、黄原胶、辛烯基琥珀酸淀粉钠、乳清蛋白、纤维素醚加入水中搅拌,过高速乳化均质机,即得混合物Ⅰ;
S2)向所述混合物Ⅰ中加入油,蒸汽加热至80~87℃并搅拌混匀,即得混合物Ⅱ;
S3)向所述混合物Ⅱ中加入香精,搅拌均匀即可。
实施例2
本实施例提供一种卡仕达酱,其由以下质量百分含量的组分构成:白糖7%、葡萄糖浆12%、山梨糖醇8.6%、羟丙基二淀粉磷酸酯7%、油28%、奶粉2%、香精0.15%、果胶0.1%、羧甲基纤维素钠0.2%、结冷胶0.13%、黄原胶0.05%、辛烯基琥珀酸淀粉钠0.5%、乳清蛋白0.5%、纤维素醚0.1%,余量为水。
另外,本实施例还提供上述卡仕达酱的制备方法,其包括以下步骤:
S1)将白糖、葡萄糖浆、山梨糖醇、羟丙基二淀粉磷酸酯、奶粉、果胶、羧甲基纤维素钠、结冷胶、黄原胶、辛烯基琥珀酸淀粉钠、乳清蛋白、纤维素醚加入水中搅拌,过高速乳化均质机,即得混合物Ⅰ;
S2)向所述混合物Ⅰ中加入油,蒸汽加热至80~87℃并搅拌混匀,即得混合物Ⅱ;
S3)向所述混合物Ⅱ中加入香精,搅拌均匀即可。
实施例3
本实施例提供一种卡仕达酱,其由以下质量百分含量的组分构成:白糖8%、葡萄糖浆14%、山梨糖醇9%、羟丙基二淀粉磷酸酯8%、油30%、奶粉2.3%、香精0.2%、果胶0.09%、羧甲基纤维素钠0.8%、结冷胶0.2%、黄原胶0.09%、辛烯基琥珀酸淀粉钠1%、乳清蛋白0.9%、纤维素醚0.7%,余量为水。
另外,本实施例还提供上述卡仕达酱的制备方法,其包括以下步骤:
S1)将白糖、葡萄糖浆、山梨糖醇、羟丙基二淀粉磷酸酯、奶粉、果胶、羧甲基纤维素钠、结冷胶、黄原胶、辛烯基琥珀酸淀粉钠、乳清蛋白、纤维素醚加入水中搅拌,过高速乳化均质机,即得混合物Ⅰ;
S2)向所述混合物Ⅰ中加入油,蒸汽加热至80~87℃并搅拌混匀,即得混合物Ⅱ;
S3)向所述混合物Ⅱ中加入香精,搅拌均匀即可。
实施例4
本实施例提供一种卡仕达酱,其由以下质量百分含量的组分构成:白糖7.5%、葡萄糖浆12.5%、山梨糖醇8.4%、羟丙基二淀粉磷酸酯7.5%、油29.4%、奶粉2.7%、香精0.15%、果胶0.07%、羧甲基纤维素钠0.5%、结冷胶0.16%、黄原胶0.08%、烯基琥珀酸淀粉钠1.2%、乳清蛋白0.8%、纤维素醚1%,余量为水。
另外,本实施例还提供上述卡仕达酱的制备方法,其包括以下步骤:
S1)将白糖、葡萄糖浆、山梨糖醇、羟丙基二淀粉磷酸酯、奶粉、果胶、羧甲基纤维素钠、结冷胶、黄原胶、辛烯基琥珀酸淀粉钠、乳清蛋白、纤维素醚加入水中搅拌,过高速乳化均质机,即得混合物Ⅰ;
S2)向所述混合物Ⅰ中加入油,蒸汽加热至80~87℃并搅拌混匀,即得混合物Ⅱ;
S3)向所述混合物Ⅱ中加入香精,搅拌均匀即可。
实施例5
本实施例提供一种卡仕达酱,其由以下质量百分含量的组分构成:白糖7.6%、葡萄糖浆12.8%、山梨糖醇8.9%、羟丙基二淀粉磷酸酯7.7%、油29.8%、奶粉2.7%、香精0.2%、果胶0.08%、羧甲基纤维素钠0.7%、结冷胶0.18%、黄原胶0.09%、辛烯基琥珀酸淀粉钠1.2%、乳清蛋白0.9%、纤维素醚1%,余量为水。
另外,本实施例还提供上述卡仕达酱的制备方法,其包括以下步骤:
S1)将白糖、葡萄糖浆、山梨糖醇、羟丙基二淀粉磷酸酯、奶粉、果胶、羧甲基纤维素钠、结冷胶、黄原胶、辛烯基琥珀酸淀粉钠、乳清蛋白、纤维素醚加入水中搅拌,过高速乳化均质机,即得混合物Ⅰ;
S2)向所述混合物Ⅰ中加入油,蒸汽加热至80~87℃并搅拌混匀,即得混合物Ⅱ;
S3)向所述混合物Ⅱ中加入香精,搅拌均匀即可
对比例1
本实施例提供一种卡仕达酱,其由以下质量百分含量的组分构成:白糖8%、葡萄糖浆8%、山梨糖醇10%、羟丙基二淀粉磷酸酯9%、油20%、奶粉3%、香精0.1%、果胶0.3%、羧甲基纤维素钠1%、结冷胶0.1%、黄原胶0.1%、辛烯基琥珀酸淀粉钠1.5%、乳清蛋白1%、纤维素醚0.1%,余量为水。
本对比例所述卡仕达酱的制备方法类似于本发明实施例1。
效果例1
将实施例1~3和对比例1制备的卡仕达酱置于2~8℃的冰柜中存储20天,之后放在28℃环境1 小时,再评价卡仕达酱的口感;将实施例1~3和对比例1制备的卡仕达酱在200℃烘烤10分钟,观察烘烤后卡仕达酱的物理形态;测定结果如表1所示。
如表1所示,相对于对比例1卡仕达酱,实施例1~3卡仕达酱的口感较好且耐烘焙性能较优;可见当卡仕达酱由以下质量百分含量的组分构成:白糖6%~8%、葡萄糖浆10%~14%、山梨糖醇7%~9%、羟丙基二淀粉磷酸酯6%~8%、油27%~30%、奶粉2%~3%、香精0.1%~0.2%、果胶0.05%~0.1%、羧甲基纤维素钠0.2%~1%、结冷胶0.1%~0.2%、黄原胶0.05%~0.1%、辛烯基琥珀酸淀粉钠0.5%~1.5%、乳清蛋白0.5%~1%、纤维素醚0.1%~1%,余量为水;本发明制备的卡仕达酱具有良好的口感和耐烘焙性能。
表 1
组别 | 口感 | 物理形态 |
实施例1卡仕达酱 | 较顺滑 | 线条较明显、状态较挺立 |
实施例2卡仕达酱 | 较顺滑 | 线条较明显、状态较挺立 |
实施例3卡仕达酱 | 较顺滑 | 线条较明显、状态较挺立 |
对比例1卡仕达酱 | 糊口 | 馅料塌陷,外部变形 |
效果例2
将实施例1~5制备的卡仕达酱置于2~8℃的冰柜中存储20天,之后放在28℃环境1小时,再评价卡仕达酱的口感;将实施例1~5制备的卡仕达酱在200℃烘烤10分钟,观察烘烤后卡仕达酱的物理形态;测定结果如表2所示。
表 2
组别 | 口感 | 物理形态 |
实施例1卡仕达酱 | 较顺滑 | 线条较明显、状态较挺立 |
实施例2卡仕达酱 | 较顺滑 | 线条较明显、状态较挺立 |
实施例3卡仕达酱 | 较顺滑 | 线条较明显、状态较挺立 |
实施例4卡仕达酱 | 更顺滑 | 线条更明显、状态更挺立 |
实施例5卡仕达酱 | 更顺滑 | 线条更明显、状态更挺立 |
如表2所示,相对于实施例1~3卡仕达酱,实施例4和5卡仕达酱的口感更好且耐烘焙性能更优;可见当卡仕达酱由以下质量百分含量的组分构成:白糖7.1%~7.7%、葡萄糖浆12%~13%、山梨糖醇8%~9%、羟丙基二淀粉磷酸酯7%~8%、油29%~30%、奶粉2.4%~3%、香精0.1%~0.2%、果胶0.07%~1%、羧甲基纤维素钠0.5%~1%、结冷胶0.15%~0.2%、黄原胶0.08%~1%、辛烯基琥珀酸淀粉钠1%~1.5%、乳清蛋白0.8%~1%、纤维素醚0.6%~1%,余量为水,且卡仕达酱中羧甲基纤维素钠、结冷胶和纤维素醚的质量比为5:1.6:10或0.8:1.8:10时;本发明制备的卡仕达酱具有更好的口感和耐烘焙性能。
最后所应当说明的是,以上实施例用以说明本发明的技术方案而非对本发明保护范围的限制,尽管参照较佳实施例对本发明作了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者同等替换,而不脱离本发明技术方案的实质和范围。
Claims (5)
1.一种卡仕达酱,其特征在于,由以下质量百分含量的组分构成:白糖6%~8%、葡萄糖浆10%~14%、山梨糖醇7%~9%、羟丙基二淀粉磷酸酯6%~8%、油20%~30%、奶粉2%~3%、香精0.1%~0.2%、果胶0.05%~0.1%、羧甲基纤维素钠0.2%~1%、结冷胶0.1%~0.2%、黄原胶0.05%~0.1%、辛烯基琥珀酸淀粉钠0.5%~1.5%、乳清蛋白0.5%~1%、纤维素醚0.1%~1%,余量为水,所述羧甲基纤维素钠、所述结冷胶和所述纤维素醚的质量比为5:1.6:10。
2.如权利要求1所述的卡仕达酱,其特征在于,由以下质量百分含量的组分构成:白糖7.1%~7.7%、葡萄糖浆12%~13%、山梨糖醇8%~9%、羟丙基二淀粉磷酸酯7%~8%、油29%~30%、奶粉2.4%~3%、香精0.1%~0.2%、果胶0.07%~0.1%、羧甲基纤维素钠0.5%~1%、结冷胶0.15%~0.2%、黄原胶0.08%~1%、辛烯基琥珀酸淀粉钠1%~1.5%、乳清蛋白0.8%~1%、纤维素醚0.6%~1%,余量为水。
3.如权利要求1所述的卡仕达酱,其特征在于,由以下质量百分含量的组分构成:白糖7.5%、葡萄糖浆12.5%、山梨糖醇8.4%、羟丙基二淀粉磷酸酯7.5%、油29.4%、奶粉2.7%、香精0.15%、果胶0.07%、羧甲基纤维素钠0.5%、结冷胶0.16%、黄原胶0.08%、辛烯基琥珀酸淀粉钠1.2%、乳清蛋白0.8%、纤维素醚1%,余量为水。
4.一种卡仕达酱,其特征在于,由以下质量百分含量的组分构成:白糖7.6%、葡萄糖浆12.8%、山梨糖醇8.9%、羟丙基二淀粉磷酸酯7.7%、油29.8%、奶粉2.7%、香精0.2%、果胶0.08%、羧甲基纤维素钠0.7%、结冷胶0.18%、黄原胶0.09%、辛烯基琥珀酸淀粉钠1.2%、乳清蛋白0.9%、纤维素醚1%,余量为水。
5.如权利要求1~4任一项所述的卡仕达酱的制备方法,其特征在于,包括以下步骤:
S1)将白糖、葡萄糖浆、山梨糖醇、羟丙基二淀粉磷酸酯、奶粉、果胶、羧甲基纤维素钠、结冷胶、黄原胶、辛烯基琥珀酸淀粉钠、乳清蛋白、纤维素醚加入水中搅拌,过高速乳化均质机,即得混合物Ⅰ;
S2)向所述混合物Ⅰ中加入油,蒸汽加热至80~87℃并搅拌混匀,即得混合物Ⅱ;
S3)向所述混合物Ⅱ中加入香精,搅拌均匀即可。
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