CN111067074A - Caramel nut paste and caramel milk sauce and preparation method thereof - Google Patents
Caramel nut paste and caramel milk sauce and preparation method thereof Download PDFInfo
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- CN111067074A CN111067074A CN201911145291.2A CN201911145291A CN111067074A CN 111067074 A CN111067074 A CN 111067074A CN 201911145291 A CN201911145291 A CN 201911145291A CN 111067074 A CN111067074 A CN 111067074A
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the technical field of caramel pastes, and particularly relates to a caramel nut paste, a caramel milk paste and a preparation method thereof. The caramel nut paste comprises the following components in parts by weight: 100-250 parts of saccharide component, 10-25 parts of first nut kernel, 10-25 parts of second nut kernel, 10-25 parts of third nut kernel and 40-100 parts of boiling water. According to the caramel sauce, the composite nuts are added and placed in the caramel liquid to be baked, so that the caramel sauce is rich in nutrition and also has strong and full nut fragrance, and the product is healthy, delicious and nutritional.
Description
Technical Field
The invention belongs to the technical field of caramel pastes, and particularly relates to a caramel nut paste, a caramel milk paste and a preparation method thereof.
Background
Caramel, also known as caramel color, commonly known as caramel color, is a product of caramelization reaction of sugar substances such as sucrose, maltose and the like under a high temperature condition, is dark brown, has bitter taste, attractive color and unique flavor, is widely applied to the field of food processing, is a natural colorant, and is an important member of food additives. However, the components of the traditional caramel are all sugar substances, and although the traditional caramel has unique scorched bitter taste, the nutritional value is not comprehensive enough, and the aroma and the flavor are not full and rich enough.
Patent document CN104642990A discloses a method for preparing caramel sauce, which comprises the steps of preserving heat of raw materials such as white granulated sugar, glucose, maltose syrup, salt and water at 105-125 ℃ for 0.5-2 h to prepare Maillard reaction products, shearing the Maillard reaction products, grease and an emulsifier in a shearing machine for 3-5 min, sterilizing and filling to obtain finished products. However, single caramel is poor in flavor and not comprehensive in nutritional value.
The existing caramel sauce has the following defects:
(1) the existing preparation method of the caramel sauce has the advantages of low caramelization reaction temperature, slow reaction rate, time and labor consumption and great waste of manpower and electric power resources;
(2) the existing caramel sauce has poor flavor, insufficient and full and rich fragrance and single nutrient component.
The nuts are a classification of closed fruits, contain one or more seeds, have hard peels, full fragrance, unique flavor and high nutritional value, and are leisure food suitable for people of all ages. The nuts are comprehensive and rich in nutrition, are the essential parts of plants, are rich in nutritional ingredients such as protein, grease, mineral substances, vitamins and the like, can improve eyesight and brain, improve physique and promote growth and development of human bodies after being eaten frequently, and have certain prevention and treatment effects on cardiovascular and cerebrovascular diseases and cancers.
The milk powder is a reconstituted food with thick milk fragrance, which is prepared by removing water from fresh milk of mammals, drying, adding mineral substances, vitamins and other components, and processing. The milk powder contains rich substances such as protein, fat and saccharides, can provide comprehensive nutritional ingredients for infant growth, promotes the growth of intestinal probiotics, inhibits abnormal fermentation in intestines, and is beneficial to intestinal health.
Therefore, there is a need in the art to develop a new caramel sauce.
Disclosure of Invention
Based on the above defects in the prior art, the invention provides caramel nut paste, caramel milk paste and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the caramel nut paste comprises the following components in parts by weight: 100-250 parts of saccharide component, 10-25 parts of first nut kernel, 10-25 parts of second nut kernel, 10-25 parts of third nut kernel and 40-100 parts of boiling water.
Preferably, the saccharide component accounts for 100-150 parts, and the boiling water accounts for 40-55 parts.
Preferably, the saccharide component comprises at least one of white granulated sugar, glucose and maltose syrup.
Preferably, the first nut kernel, the second nut kernel and the third nut kernel are respectively selected from one of walnut kernel, melon seed kernel, peanut kernel, hazelnut kernel, almond kernel, pistachio kernel, cashew kernel, petunia kernel and pine nut kernel.
The invention also provides a preparation method of the caramel nut paste in any one of the schemes, which comprises the following steps:
(1) crushing the three nut kernels to obtain composite nut pieces;
(2) putting the saccharide component into an oil bath pan for dry coking to obtain a caramel liquid; wherein the coking temperature is 190-230 ℃, and the coking time is 10-18 min;
(3) adding the compound nut pieces into the caramel solution, and baking the compound nut pieces at caramelization temperature;
(4) and (4) adding boiling water into the mixture obtained in the step (3), uniformly stirring, and carrying out high-shear homogenization to obtain the caramel nut paste.
Preferably, the baking time is 2-5 min.
The invention also provides caramel milk sauce which comprises the following components in parts by weight:
the caramel nut jam prepared by the preparation method in the above scheme comprises 40-75 parts of whole milk powder, 5-10 parts of butter zymolyte, 0.5-1 part of phospholipid, 0.5-1 part of monoglyceride and 0.01-0.05 part of tert-butylhydroquinone.
Preferably, the caramel nut paste comprises 170-250 parts of saccharide components and 70-100 parts of boiling water.
The invention also provides a preparation method of the caramel milk sauce, which comprises the following steps:
mixing whole milk powder, butter zymolyte, phospholipid, monoglyceride, tert-butyl hydroquinone and caramel nut paste, stirring uniformly, carrying out Maillard reaction, and obtaining the caramel milk paste after the reaction is finished.
Preferably, the maillard reaction conditions include: the reaction temperature is 90-130 ℃, and the reaction time is 0.5-2 h.
Compared with the prior art, the invention has the beneficial effects that:
(1) the method adopts the high temperature of 190 ℃ and 230 ℃ to carry out the caramelization reaction, thereby improving the caramelization reaction rate.
(2) According to the invention, the compound nut pieces are added and placed in the caramel liquid to be baked, so that the caramel sauce is rich in nutrition and also has strong and full nut fragrance, and the product integrates health, delicious and nutrition.
(3) The invention combines the whole milk powder and the caramel nut jam, so that the product has the unique scorched bitter flavor of caramel and strong milk flavor and is full of the fragrance of nuts. The addition of the compound nut pieces and the whole milk powder provides a large amount of unsaturated fatty acid, phospholipid, vitamin and mineral substances, so that the nutrition and the taste of the product coexist.
(4) The nut pieces are roasted in the caramel solution, so that the fragrance generated by roasting the nuts is retained to the maximum extent.
(5) According to the invention, the compound nut pieces, the Maillard reaction product of the whole milk powder and the butter zymolyte are added, and the mixture is placed in the caramel liquid to be baked, so that the caramel sauce is rich in nutrition, and is endowed with rich and full nut aroma and complex milk aroma.
Detailed Description
The technical solution of the present invention is further described below by means of specific examples.
Example 1:
the preparation method of the caramel nut paste comprises the following steps:
(1) accurately weighing 10 parts of walnut kernel, 10 parts of peanut kernel and 25 parts of melon seed kernel, placing in a crusher, crushing for 30s, taking out the composite nut pieces, and placing in a refrigerator at 4 ℃ for storage.
(2) 100 parts of white granulated sugar is put into a small-sized steaming cup, stirred uniformly by a glass rod and then placed in a refrigerator at 4 ℃ for storage.
(3) Placing the small cooking cup containing white granulated sugar in a constant-temperature water oil bath pan for coking for 15min to obtain a caramel liquid; wherein the coking temperature is 200 ℃. During the coking process, the sugar solution changes from white to yellow, and after the solution turns to golden yellow, the solution is stirred for 1 time by a glass rod for 30 seconds, so that the sugar solution at the bottom and near the inner wall of the small cooking cup is prevented from generating bitter taste due to excessive coking.
(4) Taking out the compound nut pieces from the refrigerator, adding into caramel solution in a small cooking cup, and baking at high temperature for 2 min. Because of the higher coking temperature and the smaller unit volume of the nut pieces, the nut pieces are easy to be scorched, and the broken state of the nuts is observed at any moment to prevent the nuts from being scorched.
(5) Pouring 40 parts of weighed boiling water into a small-sized steaming cup, uniformly stirring, taking out the caramel nut paste, carrying out high-shear homogenization at 8000rpm for 20min, cooling and packaging.
Sensory evaluation of overall acceptability of single caramel sauce and caramel complex nut spread with a 9-point taste profile based on the flavor, texture, mouthfeel, color and appearance of caramel sauce as a sensory evaluation, respectively: 2, 3, 4, 5, generally 6, 7, 8, 9, and 10 are very much preferred. The test invites 10 employees of the company (5 men and women) to score them and the sensory evaluation results are shown in table 1. as can be seen from table 1, the caramel complex nut spread scored higher in smell, color, appearance and texture than the caramel spread alone.
TABLE 1 sensory evaluation of caramel nut butter and individual caramel sauces from example 1
Example 2:
the preparation method of the caramel nut paste comprises the following steps:
(1) accurately weighing 10 parts of hazelnut kernel, 15 parts of almond kernel and 20 parts of pistachio nut, putting into a crusher, crushing for 60s, taking out the composite nut pieces, and putting into a refrigerator at 4 ℃ for refrigeration for later use.
(2) 120 parts of glucose is put into a small cooking cup, stirred uniformly by a glass rod and then placed in a refrigerator at 4 ℃ for storage.
(3) Placing the small cooking cup containing glucose in a constant-temperature water oil bath pan, and coking for 18min to obtain caramel liquid; wherein the coking temperature is 190 ℃.
(4) Taking out the compound nut pieces from the refrigerator, adding into caramel solution in a small cooking cup, and baking at high temperature for 4 min.
(5) Pouring the weighed 45 parts of boiling water into a small-sized steaming cup, uniformly stirring, taking out the caramel nut paste, carrying out high-shear homogenization at 8000rpm for 20min, cooling and packaging.
Sensory evaluation of overall acceptability of single caramel sauce and caramel complex nut spread with a 9-point taste profile based on the flavor, texture, mouthfeel, color and appearance of caramel sauce as a sensory evaluation, respectively: 2, 3, 4, 5, generally 6, 7, 8, 9, and 10 are very much preferred. The test invites 10 employees of the company (5 men and women) to score them and the sensory evaluation results are shown in table 2. from table 2, it can be seen that the caramel complex nut butter scored higher in terms of smell, color, mouthfeel, appearance and texture than the single caramel sauce.
TABLE 2 sensory evaluation of caramel nut spread and Single caramel spread of example 2
Example 3:
the preparation method of the caramel nut paste comprises the following steps:
(1) accurately weighing 15 parts of cashew nut, 10 parts of pine nut and 20 parts of pecan kernel, putting the cashew nut, the pine nut and the pecan kernel into a crusher, crushing the cashew nut, the pine nut and the pecan kernel for 40s, taking out the composite nut, crushing the composite nut, and putting the composite nut into a refrigerator at 4 ℃ for storage.
(2) Putting 50 parts of maltose syrup, 50 parts of glucose and 50 parts of white granulated sugar into a small-sized cooking cup, uniformly stirring by using a glass rod, and then placing in a refrigerator at 4 ℃ for storage.
(3) Placing the small cooking cup containing the sugar component in a constant-temperature water oil bath pan for coking for 10min to obtain a caramel liquid; wherein the coking temperature is 230 ℃.
(4) Taking out the compound nut pieces from the refrigerator, adding into caramel solution in a small cooking cup, and baking at high temperature for 5 min.
(5) Pouring the weighed 55 parts of boiling water into a small-sized steaming cup, uniformly stirring, taking out the caramel nut paste, carrying out high-shear homogenization at 8000rpm for 20min, cooling and packaging.
Sensory evaluation of overall acceptability of single caramel sauce and caramel complex nut spread with a 9-point taste profile based on the flavor, texture, mouthfeel, color and appearance of caramel sauce as a sensory evaluation, respectively: 2, 3, 4, 5, generally 6, 7, 8, 9, and 10 are very much preferred. The test invites 10 employees of the company (5 men and women) to score them and the sensory evaluation results are shown in table 3. from table 3 it can be seen that the caramel complex nut spread scored higher in smell, mouthfeel, appearance and texture than the caramel alone spread.
TABLE 3 sensory evaluation of caramel composite nut butter and caramel alone jam
Example 4:
the preparation method of the caramel milk sauce comprises the following steps:
(1) accurately weighing 10 parts of walnut kernel, 10 parts of peanut kernel and 15 parts of melon seed kernel, placing in a crusher, crushing for 30s, taking out the composite nut pieces, and placing in a refrigerator at 4 ℃ for storage.
(2) 170 parts of white granulated sugar is put into a small-sized steaming cup, stirred uniformly by a glass rod and then placed in a refrigerator at 4 ℃ for storage.
(3) Placing the small cooking cup containing white granulated sugar in a constant-temperature water oil bath pan for coking for 18min to obtain a caramel liquid; wherein the coking temperature is 190 ℃.
(4) Taking out the compound nut pieces from the refrigerator, adding into a small cooking cup, and baking the compound nut pieces at high temperature of caramelization reaction for 5 min.
(5) And adding 70 parts of boiling water into the small cooking cup, uniformly stirring, and taking the small cooking cup out of the constant-temperature water oil bath kettle to obtain the caramel nut paste.
(6) Accurately weighing 50 parts of whole milk powder, 5 parts of butter zymolyte, 0.5 part of phospholipid, 0.5 part of monoglyceride and 0.01 part of tert-butylhydroquinone, adding the obtained mixture into caramel nut paste in a small cooking cup, uniformly stirring, and then transferring the small cooking cup into a constant-temperature water oil bath kettle at 130 ℃ for Maillard reaction for 1 h. The state of the substance in the small-sized cooking cup is focused to prevent the caramel milk sauce from being burnt due to excessive evaporation of water.
(7) Taking out the small steaming cup, pouring out caramel milk sauce, homogenizing at 8000rpm under high shear for 20min, cooling, and packaging.
Sensory evaluation of overall acceptability of individual caramel sauces and caramel milk sauces with a 9-point taste profile, based on the sensory evaluation of odor, texture, mouthfeel, color and appearance of caramel sauces, were: 2, 3, 4, 5, generally 6, 7, 8, 9, and 10 are very much preferred. The test invites 10 employees of the company (5 men and women) to score them and the sensory evaluation results are shown in table 4. from table 4, it can be seen that caramel milk sauce scores higher in taste, color, appearance and texture than caramel sauce alone. However, in terms of smell, the single caramel sauce is higher in score than the caramel milk sauce probably due to the slightly stink smell of the butter zymolyte, but when the caramel milk sauce is applied to the field of food processing, the dosage is less, and the slightly stink smell can be shielded by other food raw materials.
Table 4 sensory evaluation of caramel milk sauce from caramel alone as in example 4
Example 5:
the preparation method of the caramel milk sauce comprises the following steps:
(1) accurately weighing 15 parts of hazelnut kernel, 15 parts of almond kernel and 25 parts of pistachio nut, putting into a crusher, crushing for 40s, taking out the composite nut pieces, and putting into a refrigerator at 4 ℃ for storage.
(2) 210 parts of glucose is put into a small cooking cup, stirred uniformly by a glass rod and then placed in a refrigerator at 4 ℃ for storage.
(3) Placing the small cooking cup containing glucose in a constant-temperature water oil bath pan, and coking for 15min to obtain caramel liquid; wherein the coking temperature is 210 ℃.
(4) Taking out the compound nut pieces from the refrigerator, adding into a small cooking cup, and baking the compound nut pieces at high temperature of caramelization reaction for 4 min.
(5) And adding 80 parts of boiling water into the small cooking cup, uniformly stirring, and taking the small cooking cup out of the constant-temperature water oil bath kettle to obtain the caramel nut paste.
(6) Accurately weighing 40 parts of whole milk powder, 8 parts of butter zymolyte, 0.8 part of phospholipid, 0.8 part of monoglyceride and 0.03 part of tert-butylhydroquinone, adding into the caramel nut paste in the small cooking cup, uniformly stirring, and then transferring the small cooking cup into a 120 ℃ constant-temperature water oil bath for Maillard reaction for 0.5 h.
(7) Taking out the small steaming cup, pouring out caramel milk sauce, homogenizing at 8000rpm under high shear for 20min, cooling, and packaging.
Sensory evaluation of overall acceptability of individual caramel sauces and caramel milk sauces with a 9-point taste profile, based on the sensory evaluation of odor, texture, mouthfeel, color and appearance of caramel sauces, were: 2, 3, 4, 5, generally 6, 7, 8, 9, and 10 are very much preferred. The test invites 10 employees of the company (5 men and women) to score them and the sensory evaluation results are shown in table 5. from table 5, it can be seen that caramel milk sauce scores higher in taste, color, appearance and texture than caramel sauce alone. However, in terms of smell, the single caramel sauce is higher in score than the caramel milk sauce probably due to the slightly stink smell of the butter zymolyte, but when the caramel milk sauce is applied to the field of food processing, the dosage is less, and the slightly stink smell can be shielded by other food raw materials.
TABLE 5 sensory evaluation of caramel milk sauce from caramel milk sauce example 5 with Single caramel sauce
Example 6:
the preparation method of the caramel milk sauce comprises the following steps:
(1) accurately weighing 20 parts of cashew nut, 20 parts of pecan nut and 25 parts of pine nut, placing in a crusher, crushing for 60s, taking out the composite nut pieces, and placing in a refrigerator at 4 ℃ for refrigeration for later use.
(2) Putting 80 parts of maltose syrup, 80 parts of white granulated sugar and 90 parts of glucose into a small cooking cup, uniformly stirring by using a glass rod, and then placing in a refrigerator at 4 ℃ for storage.
(3) Placing the small cooking cup containing the sugar component in a constant-temperature water oil bath pan for coking for 12min to obtain a caramel liquid; wherein the coking temperature is 230 ℃;
(4) taking out the compound nut pieces from the refrigerator, adding into caramel solution in a small cooking cup, and baking at high temperature for caramelization reaction for 3 min.
(5) And adding 100 parts of boiling water into the small cooking cup, uniformly stirring, and taking the small cooking cup out of the constant-temperature water oil bath kettle to obtain the caramel nut paste.
(6) Accurately weighing 75 parts of whole milk powder, 10 parts of butter zymolyte, 1 part of phospholipid, 1 part of monoglyceride and 0.05 part of tert-butylhydroquinone, adding into the caramel nut paste in the small cooking cup, uniformly stirring, and then transferring the small cooking cup into a constant-temperature water oil bath kettle at 90 ℃ for Maillard reaction for 2 hours.
(7) Taking out the small steaming cup, pouring out caramel milk sauce, homogenizing at 8000rpm under high shear for 20min, cooling, and packaging.
Sensory evaluation of overall acceptability of individual caramel sauces and caramel milk sauces with a 9-point taste profile, based on the sensory evaluation of odor, texture, mouthfeel, color and appearance of caramel sauces, were: 2, 3, 4, 5, generally 6, 7, 8, 9, and 10 are very much preferred. The test invites 10 employees of the company (5 men and women) to score them and the sensory evaluation results are shown in table 6. from table 6, it can be seen that caramel milk sauce scores higher in taste, color, appearance and texture than caramel sauce alone. However, in terms of smell, the single caramel sauce is higher in score than the caramel milk sauce probably due to the slightly stink smell of the butter zymolyte, but when the caramel milk sauce is applied to the field of food processing, the dosage is less, and the slightly stink smell can be shielded by other food raw materials.
TABLE 6 sensory evaluation of caramel milk sauce from example 6 with Single caramel sauce
Due to the numerous embodiments of the present invention, the weight portions of the components of the caramel nut paste and the caramel milk paste and the condition parameters in the preparation process are not limited to those listed in the above embodiments, and can be freely adjusted within the scope defined by the present invention, which is not repeated herein.
The foregoing has outlined rather broadly the preferred embodiments and principles of the present invention and it will be appreciated that those skilled in the art may devise variations of the present invention that are within the spirit and scope of the appended claims.
Claims (10)
1. The caramel nut paste is characterized by comprising the following components in parts by weight: 100-250 parts of saccharide component, 10-25 parts of first nut kernel, 10-25 parts of second nut kernel, 10-25 parts of third nut kernel and 40-100 parts of boiling water.
2. The caramel nut butter as claimed in claim 1, wherein the sugar component is 100-150 parts and the boiling water is 40-55 parts.
3. The caramel nut spread of claim 1, wherein the saccharide component comprises at least one of white sugar, glucose, and maltose syrup.
4. The caramel nut paste as claimed in claim 1, wherein the first nut kernel, the second nut kernel and the third nut kernel are respectively selected from one of walnut kernel, melon seed kernel, peanut kernel, hazelnut kernel, almond kernel, pistachio kernel, cashew kernel, pecan kernel and pine nut kernel.
5. A process for the preparation of caramel nut spread as claimed in any one of claims 1 to 4, comprising the steps of:
(1) crushing the three nut kernels to obtain composite nut pieces;
(2) putting the saccharide component into an oil bath pan for dry coking to obtain a caramel liquid; wherein the coking temperature is 190-230 ℃, and the coking time is 10-18 min;
(3) adding the compound nut pieces into the caramel solution, and baking the compound nut pieces at caramelization temperature;
(4) and (4) adding boiling water into the mixture obtained in the step (3), uniformly stirring, and carrying out high-shear homogenization to obtain the caramel nut paste.
6. The preparation method according to claim 5, wherein the baking time is 2-5 min.
7. The caramel milk sauce is characterized by comprising the following components in parts by weight:
the caramel nut paste prepared by the preparation method of claim 5, 40-75 parts of whole milk powder, 5-10 parts of butter zymolyte, 0.5-1 part of phospholipid, 0.5-1 part of monoglyceride and 0.01-0.05 part of tert-butylhydroquinone.
8. The caramel milk sauce as claimed in claim 7, wherein the caramel nut paste comprises 170-250 parts of sugar component and 70-100 parts of boiling water.
9. A process for the preparation of caramel milk sauce as claimed in claim 7 or 8, comprising:
mixing whole milk powder, butter zymolyte, phospholipid, monoglyceride, tert-butyl hydroquinone and caramel nut paste, stirring uniformly, carrying out Maillard reaction, and obtaining the caramel milk paste after the reaction is finished.
10. The method of claim 9, wherein the maillard reaction conditions include: the reaction temperature is 90-130 ℃, and the reaction time is 0.5-2 h.
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|---|---|---|---|---|
| EP0330907A1 (en) * | 1988-03-01 | 1989-09-06 | Jacobs Suchard AG | Process and apparatus for producing crispy seed fruits |
| US20040081744A1 (en) * | 2002-10-23 | 2004-04-29 | Linsen Liu | Sweetened nut butter spread and method for its production |
| CN103238884A (en) * | 2013-05-13 | 2013-08-14 | 中国热带农业科学院农产品加工研究所 | Australia nut paste and preparation method thereof |
| CN104187534A (en) * | 2014-07-22 | 2014-12-10 | 上海华宝孔雀香精香料有限公司 | Method for preparing milk-flavor base material through butter enzymolysis product |
| CN104642990A (en) * | 2013-11-20 | 2015-05-27 | 上海爱普植物科技有限公司 | Preparation method of caramel sauce |
| CN108078433A (en) * | 2017-12-08 | 2018-05-29 | 九阳股份有限公司 | A kind of nut spreads processing method of cooking machine |
| CN109998076A (en) * | 2019-02-20 | 2019-07-12 | 青岛西微雅食品有限公司 | A kind of happy jam process flow |
-
2019
- 2019-11-21 CN CN201911145291.2A patent/CN111067074A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0330907A1 (en) * | 1988-03-01 | 1989-09-06 | Jacobs Suchard AG | Process and apparatus for producing crispy seed fruits |
| US20040081744A1 (en) * | 2002-10-23 | 2004-04-29 | Linsen Liu | Sweetened nut butter spread and method for its production |
| CN103238884A (en) * | 2013-05-13 | 2013-08-14 | 中国热带农业科学院农产品加工研究所 | Australia nut paste and preparation method thereof |
| CN104642990A (en) * | 2013-11-20 | 2015-05-27 | 上海爱普植物科技有限公司 | Preparation method of caramel sauce |
| CN104187534A (en) * | 2014-07-22 | 2014-12-10 | 上海华宝孔雀香精香料有限公司 | Method for preparing milk-flavor base material through butter enzymolysis product |
| CN108078433A (en) * | 2017-12-08 | 2018-05-29 | 九阳股份有限公司 | A kind of nut spreads processing method of cooking machine |
| CN109998076A (en) * | 2019-02-20 | 2019-07-12 | 青岛西微雅食品有限公司 | A kind of happy jam process flow |
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