CN111616181A - Dessert sauce for filling and preparation method thereof - Google Patents
Dessert sauce for filling and preparation method thereof Download PDFInfo
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- CN111616181A CN111616181A CN202010603445.4A CN202010603445A CN111616181A CN 111616181 A CN111616181 A CN 111616181A CN 202010603445 A CN202010603445 A CN 202010603445A CN 111616181 A CN111616181 A CN 111616181A
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- 239000000600 sorbitol Substances 0.000 claims abstract description 11
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 5
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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 4
- 239000004288 Sodium dehydroacetate Substances 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
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- 235000019259 sodium dehydroacetate Nutrition 0.000 claims description 4
- 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 4
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Images
Classifications
-
- 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
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a dessert sauce for filling and a preparation method thereof, wherein the dessert sauce for filling comprises the following components in percentage by weight: 30-60% of vegetable oil, 15-40% of sorbitol solution, 1-20% of trehalose, 1-20% of maltose syrup, 1-20% of premixed flour, 0.01-5% of preservative, 0.01-5% of food essence, 0.01-5% of beta-carotene and the balance of water; the premixed powder comprises the following components in parts by weight: 20-45 parts of full cream milk powder, 10-25 parts of whey protein powder, 5-20 parts of egg albumen powder, 45-70 parts of glutinous rice powder, 20-45 parts of sodium starch octenylsuccinate, 10-20 parts of microcrystalline cellulose and 2-10 parts of carrageenan. The western-style pastry sauce for the filling has high baking tolerance, the moisture is not easy to migrate during baking, the moisture difference before and after use is not large, so that the smooth mouthfeel of the filling can be kept, the product is not coked, not hardened and not shrunk after baking, and the problems of empty chambers, collapse and the like of the filling, the skin and the filling of the baked product are not separated when the western-style pastry sauce is used for baking the product.
Description
Technical Field
The invention relates to the technical field of sauce, in particular to a dessert sauce for filling and a preparation method thereof.
Background
At present, the sandwich sauce on the market is not resistant to baking and easy to deform, has high moisture content and is easy to mildew, and the moisture migration exists in the sandwich of the baked product, so that the baked product collapses, is empty, and the like, and not only influences the taste and the appearance, but also influences the quality guarantee period of the baked product.
Disclosure of Invention
Based on the above, the western-style pastry sauce for filling and the preparation method thereof are needed to solve the technical problems, the western-style pastry sauce for filling has high baking tolerance, moisture is not easy to migrate during baking, the moisture difference before and after use is not large, so that the smooth mouthfeel of the filling can be kept, the product is not coked, does not harden and does not shrink after baking, and the problems of empty chambers, collapse and the like do not occur when the western-style pastry sauce is used for baking the product, and the filling of the filling are not separated.
In order to solve the technical problems, the invention adopts the following technical scheme:
the western-style pastry sauce for the filling comprises the following components in percentage by weight: 30-60% of vegetable oil, 15-40% of sorbitol solution, 1-20% of trehalose, 1-20% of maltose syrup, 1-20% of premixed flour, 0.01-5% of preservative, 0.01-5% of food essence, 0.01-5% of beta-carotene and the balance of water; the premixed powder comprises the following components in parts by weight: 20-45 parts of full cream milk powder, 10-25 parts of whey protein powder, 5-20 parts of egg albumen powder, 45-70 parts of glutinous rice powder, 20-45 parts of sodium starch octenylsuccinate, 10-20 parts of microcrystalline cellulose and 2-10 parts of carrageenan.
As a preferred embodiment of the western-style pastry sauce for filling provided by the invention, the preservative is one or two of potassium sorbate and sodium dehydroacetate.
The preparation method of the dessert sauce for filling comprises the following steps: adding sorbitol solution, maltose syrup and water into a stirring pot, mixing and stirring uniformly, conveying into an emulsifying pot, adding premixed powder and preservative, stirring, homogenizing, and keeping homogenizing in the emulsifying pot for a period of time; adding vegetable oil, continuing homogenizing, stopping homogenizing, vacuumizing, exhausting, transferring into a storage tank after exhausting, heating with steam and stirring, stopping heating, stopping steam, exhausting, and cooling to obtain the sandwich western-style pastry sauce.
As a preferable embodiment of the preparation method of the snack sauce for filling provided by the invention, the whole milk powder, the whey protein powder, the egg albumen powder, the glutinous rice flour, the sodium starch octenyl succinate, the microcrystalline cellulose and the carrageenan are uniformly mixed in proportion before the premixed flour is added.
As a preferable embodiment of the preparation method of the snack paste for filling provided by the invention, the vacuumizing is carried out until the vacuum degree is-0.15 to-0.05 MPa.
As a preferable embodiment of the preparation method of the dessert sauce for filling, the steam heating and stirring means that the stirring frequency is 20-40 Hz, the vapor pressure is 0.1-1 MPa, the heating is carried out to 80-95 ℃, and the heating time is 10-15 min.
As a preferable embodiment of the preparation method of the western-style pastry sauce for filling provided by the invention, a stirring step is further carried out between the air exhausting and the cooling, and the stirring frequency is 10-20 Hz.
Compared with the prior art, the invention has the following beneficial effects:
the western-style pastry sauce for the filling has high baking tolerance, the moisture is not easy to migrate during baking, the moisture difference before and after use is not large, so that the smooth mouthfeel of the filling can be kept, the product is not coked, hardened and shrunk after baking, and the problems of empty chambers, collapse and the like of the filling, the skin and the filling of the baked product are not separated when the western-style pastry sauce is used for baking the product.
The western-style pastry sauce formula for the sandwich contains sorbitol solution, microcrystalline cellulose, full-cream milk powder, whey protein and egg albumen powder, effectively prevents moisture in the stuffing from migrating, is not easy to migrate when used for baking the sandwich of baked food, has little difference of moisture before and after use, and can keep the lubricating taste of the stuffing; different tastes and appearances can be realized by adjusting the food essence; the product has low water content, the production process can inhibit the growth of microorganisms through high-temperature treatment, and the preservative is reasonably added, so that mildew is not easy to grow; the western-style pastry sauce for the filling has high baking tolerance, and the product is not coked, hardened and shrunk after being baked, so that the problems that the traditional cake sauce is not resistant to baking and easy to deform, has high moisture content and is easy to mildew, and the filling of the baked product has moisture migration, so that the baked product collapses, is empty and the like are solved, the taste and the appearance are influenced, and the quality guarantee period of the baked product is influenced.
Drawings
FIG. 1 is a diagram of a baked item of the dessert sauce prepared in example 2 of the present invention, in which no collapse occurred after baking;
FIG. 2 is a diagram of a product of a baked product of the western-style pastry paste prepared in example 2 of the present invention, without any cavity after the baking;
FIG. 3 is an emulsifiability test chart of the western-style pastry paste prepared in the embodiment 2 of the present invention, and no oil is found;
FIG. 4 is a diagram of a post-baking object of the western-style pastry sauce prepared in comparative example 1, which collapses after baking;
FIG. 5 is a drawing showing a western-style pastry sauce prepared in comparative example 2, applied to a baked product, after being baked, with a cavity, as indicated by an arrow in the drawing;
FIG. 6 is a graph showing the emulsifiability test of the western-style dessert paste prepared in comparative example 3, in which oil is clearly found, as indicated by arrows in the graph.
Detailed Description
In order to make the technical solutions of the present invention better understood by those skilled in the art, the technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. 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 following are specific examples of the present invention, and raw materials, equipments and the like used in the following examples can be obtained by purchasing them unless otherwise specified.
| Western-style pastry sauce formula | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 |
| Vegetable oil | 45% | 50% | 55% | 58% | 47.8% |
| Sorbitol solution | 27.2% | 24.6% | 18% | 29.8% | 10% |
| Trehalose | 10.5% | 8% | 5% | / | / |
| Maltose syrup | 4.8% | 5.2% | 10% | / | 30% |
| Edible water | 5.4% | 4.2% | 8.2% | 4.2% | 4.2% |
| Premixed flour | 6.8% | 7.6% | 3.2% | 7.6% | 7.6% |
| Potassium sorbate | 0.14% | 0.17% | 0.02% | 0.17% | 0.17% |
| Sodium dehydroacetate | / | / | 0.03% | / | / |
| Food essence | 0.15% | 0.2% | 0.05% | 0.2% | 0.2% |
| β Carotene | 0.01% | 0.03% | 0.5% | 0.03% | 0.03% |
| Premixed flour component | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 |
| Whole milk powder | 32 portions of | 40 portions of | 40 portions of | 40 portions of | 40 portions of |
| Whey protein powder | 15 portions of | 20.6 parts of | 20.6 parts of | 20.6 parts of | 20.6 parts of |
| Egg albumen powder | 12 portions of | 8 portions of | 8 portions of | 8 portions of | 8 portions of |
| Glutinous rice flour | 56 portions of | 48 portions of | 48 portions of | 48 portions of | 48 portions of |
| Starch sodium octenyl succinate | 32 portions of | 25 portions of | 25 portions of | 25 portions of | 25 portions of |
| Microcrystalline cellulose | 13 portions of | 10 portions of | 10 portions of | 10 portions of | 10 portions of |
| Carrageenan | 5 portions of | 2 portions of | 2 portions of | 2 portions of | 2 portions of |
The preparation method of the western-style pastry sauce for the filling in the table comprises the following steps:
(1) the whole milk powder, the whey protein powder, the egg albumen powder, the glutinous rice powder, the sodium starch octenylsuccinate, the microcrystalline cellulose and the carrageenan are uniformly mixed according to a proportion to form premixed powder.
(2) Adding sorbitol solution, maltose syrup and edible water into a stirring pot, mixing, stirring, transferring into an emulsifying pot, adding mixed premixed powder and antistaling agent (potassium sorbate and/or sodium dehydroacetate), stirring at 40Hz and homogenizing at 40Hz, and homogenizing for 6 min; adding vegetable oil, continuing homogenizing, stopping homogenizing after 8min, vacuumizing and exhausting until the vacuum degree is about-0.1 MPa, transferring the materials into a storage tank after exhausting is finished, heating by steam with the stirring frequency of 40Hz and the vapor pressure of 0.5MPa to 88 ℃, stopping heating after heating for about 12min, closing the steam, exhausting, adjusting the stirring frequency to 15Hz, and cooling to obtain the western-style pastry sauce for filling.
Example 4
The difference between the embodiment and the embodiment 2 lies in the preparation method of the western-style pastry sauce for filling, and specifically, the preparation method of the western-style pastry sauce for filling comprises the following steps:
(1) the whole milk powder, the whey protein powder, the egg albumen powder, the glutinous rice powder, the sodium starch octenylsuccinate, the microcrystalline cellulose and the carrageenan are uniformly mixed according to a proportion to form premixed powder.
(2) Adding sorbitol solution, maltose syrup and edible water into a stirring pot, mixing and stirring uniformly, conveying into an emulsifying pot, adding the mixed premixed powder and preservative, stirring at a frequency of 30Hz and a homogenizing frequency of 50Hz, and keeping homogenizing in the emulsifying pot for 10 min; adding vegetable oil, continuing homogenizing, stopping homogenizing after 5min, vacuumizing and exhausting until the vacuum degree is about-0.05 MPa, transferring the materials into a storage tank after exhausting is finished, heating by steam with the stirring frequency of 20Hz and the vapor pressure of 0.1MPa to 95 ℃, stopping heating after heating for about 10min, closing the steam, exhausting, adjusting the stirring frequency to 10Hz, and cooling to obtain the western-style pastry sauce for filling.
Example 5
The difference between the embodiment and the embodiment 2 lies in the preparation method of the western-style pastry sauce for filling, and specifically, the preparation method of the western-style pastry sauce for filling comprises the following steps:
(1) the whole milk powder, the whey protein powder, the egg albumen powder, the glutinous rice powder, the sodium starch octenylsuccinate, the microcrystalline cellulose and the carrageenan are uniformly mixed according to a proportion to form premixed powder.
(2) Adding sorbitol solution, maltose syrup and edible water into a stirring pot, mixing, stirring, transferring into an emulsifying pot, adding mixed premixed powder and antistaling agent, stirring at 50Hz and homogenizing at 30Hz, and homogenizing for 3 min; adding vegetable oil, continuing homogenizing, stopping homogenizing after 15min, vacuumizing and exhausting until the vacuum degree is about-0.15 MPa, transferring the materials into a storage tank after exhausting is finished, heating by steam at the stirring frequency of 30Hz and the vapor pressure of 1MPa to 80 ℃, stopping heating after heating for about 15min, stopping heating, stopping steam, exhausting, adjusting the stirring frequency to 20Hz, and cooling to obtain the western-style pastry sauce for filling.
Comparative example 3
This comparative example differs from example 2 in that: the components in the premixed flour are not mixed in advance, but are directly added into an emulsifying pot together with the preservative.
Examples 1-5 and comparative examples 1-3 were tested in comparison, as follows:
| resistance to baking | Water activity | Emulsifiability | Degree of sand return | Degree of spallation | Fineness of fineness | |
| Example 1 | ++++ | ++++ | ++++ | ++++ | ++++ | ++++ |
| Example 2 | ++++ | ++++ | +++ | ++++ | ++++ | ++++ |
| Example 3 | +++ | +++ | +++ | ++++ | ++++ | +++ |
| Example 4 | ++++ | ++++ | +++ | ++++ | ++++ | +++ |
| Example 5 | ++++ | ++++ | +++ | +++ | ++++ | ++++ |
| Comparative example 1 | + | +++ | ++ | + | ++ | ++ |
| Comparative example 2 | ++ | + | ++ | +++ | ++ | +++ |
| Comparative example 3 | ++ | ++ | + | ++ | ++ | ++ |
The results show that when trehalose and maltose syrup are lacked, the reduced sorbitol solution and the premixed flour are not premixed, the obtained western-style pastry sauce is not resistant to baking, the stuffing after baking is hard, coked, sand-returned and not fine enough, and the results prove that the best technical effect can be obtained only by simultaneously adopting the treatment and/or process parameters. It can be understood that the technical effect of the invention is the sum of the synergistic effect of the technical features of each step, and each step has certain internal correlation, is inseparable and is not a simple superposition of the effects of the single technical features.
The evaluation criteria for the performance of the western-style pastry filling are specified below:
| fineness of fineness | Resistance to baking | Water activity | Emulsifiability | Degree of sand return | Degree of spallation |
| Difference: + | Difference: + | High: + | Difference: + | High: + | High: + |
| In general: ++ | In general: ++ | In general: ++ | In general: ++ | In general: ++ | In general: ++ |
| Good: +++ | Good: +++ | Low: +++ | Good: +++ | Low: +++ | Low: +++ |
| The method is good: ++++ | The method is good: ++++ | And (3) the method is low: ++++ | The method is good: ++++ | None: ++++ | None: ++++ |
Several evaluation index test methods:
(1) baking resistance: the baking resistance of the stuffing mainly means whether the state of the stuffing is changed or not and whether the shape of the stuffing is kept good or not under the high-temperature baking condition, and the following experimental scheme is designed according to the consideration of the aspect: after a diagonal line is drawn on 7.5 × 7.5cm square weighing paper, two horizontal straight lines and two vertical straight lines are drawn through the intersection point of the two diagonal lines, two concentric circles with the radiuses of 1.2cm and 1.7cm are drawn by taking the intersection point as the center of a circle, and the paper sheet is a standard card required by a baking resistance test. Taking 15-20g of stuffing to be tested at the middle position of the standard card, recording the occupied area of the bottom of the stuffing and the relative position of the bottom of the stuffing and the concentric circle on the standard card, measuring the height of the stuffing, judging the shaping property of the stuffing according to whether the tip can be easily hooked or the difficulty of extruding different shapes and textures through a decorating bag in the stuffing taking process, then placing the stuffing and the standard card in an oven with the temperature of 230 ℃ and the temperature of 190 ℃ of primer for baking for 9min, taking out the baked stuffing, observing the occupied area of the bottom of the stuffing and the position of the bottom of the stuffing and the concentric circle on the standard card again, and measuring the height of the baked stuffing to judge the quality of the shaping property of the stuffing so as to obtain the baking resistance of the stuffing.
(2) Water activity: then detect by the moisture apparatus, directly obtain numerical value result, to this technical scheme, the lower filling is more stable the lower water activity, difficult rotten.
(3) The fineness, emulsifiability, sand return and spalling degree are all tested by sensory evaluation tests.
The emulsibility is an evaluation index of the filling to the oil retention property in the storage and use processes, the test mainly evaluates the taste, touch and vision of the finished filling stored for a period of time (15-30 d) and the baked filling in the high temperature resistance test, and the specific standard is shown in the following table;
sensory standard of emulsifiability of stuffing (full score 10 points)
| Rub and feel oily | It is clear that 1 | Is obvious 2 | General 3 | Poor 4 | None 5 |
| Squeeze-out oily feeling | It is clear that 1 | Is obvious 2 | General 3 | Poor 4 | None 5 |
The standard scores of the two items are both equal to 5, namely representing good emulsibility "+ + + +"; if the scores of the two items are both 4, the emulsibility is good "+ + +"; when both the scores are equal to 3, the emulsifiability of the filling is general "+", and when both the scores are less than or equal to 2, the emulsifiability is poor "+".
The sand return degree refers to the bad change that the stuffing has obvious sand powder and granular feeling when entering the mouth during storage, and the stuffing is tested and graded mainly by evaluating the taste sense and the touch sense of the finished product of the stuffing which is placed for a period of time (15-30 d), and the specific standard is shown in the following table;
stuffing sand-returning sense standard (full 10)
| Granular sensation of rubbing on fingertips | It is clear that 1 | Is obvious 2 | General 3 | Not obvious 4 | None 5 |
| Sand powder and granular feeling at entrance | It is clear that 1 | Is obvious 2 | General 3 | Not obvious 4 | None 5 |
Both scores are equal to 5, which means no sand return is "+ + +"; both scores are equal to 4, which means that the returned sand degree of the stuffing is very low "+ + +"; if both scores are equal to 3, the returned sand degree of the stuffing is generally plus or minus; when both scores are less than or equal to 2, the return sand degree is high plus.
The spalling degree refers to the change of the texture state of the filling after the filling is baked and used as the bread filling, the hardening and the dry spalling of the filling serving as the filling in the bread after baking are the expression with high spalling degree, the judgment of the property also needs sensory evaluation and is mainly visual evaluation, and the specific standard is shown in the following table;
sensory evaluation standard of stuffing spalling degree (full score 10)
| Cracks between baked sandwiches | A plurality of 1 | 2 nd | General 3 | Few 4 | None 5 |
| Adhesiveness between baked core | Has no 1 | Very low 2 | General 3 | Slightly reduced by 4 | No change 5 |
Both scores equal 5, indicating no spallation "+ + + +"; both scores equal 4, which means very low filling split "+ +"; both scores equal 3, indicating a typical "+" -filling split; when both scores are less than or equal to 2, the return sand degree is high plus.
The fineness refers to the state that the stuffing is fine, smooth and free of sand powder granular feeling in the mouth and uniform in visual texture and free of visible granules; the visual and taste evaluation of the stuffing is mainly carried out, and the specific standard is shown in the following table.
Sensory evaluation standard of stuffing fineness (full score 10)
| Stuffing apparent texture uniform without raised lump | Uneven, multiple pimples 1 | Uneven and more pimples 2 | More uniform and less pimple 3 | Relatively uniform and almost free of pimples 4 | Very uniform without pimples and 5 |
| The stuffing is smooth and glossy in appearance | No sense of brightness 1 | Poor gloss and smoothness 2 | Light and lubrication feeling in general 3 | Good light and lubrication 4 | Good light and lubrication 5 |
The scores of the two items are both equal to 5, namely representing that the fineness is very good "+ + + +"; both scores are equal to 4, namely representing that the fineness of the stuffing is good "+ + +"; when both scores are equal to 3, it represents that the fineness of the stuffing is generally "+". If the scores of the two items are less than or equal to 2, the value represents that the fineness of the stuffing is poor "+";
wherein lubricious, indicates the nature of the tissue in which the particles are not perceived to be present, including tactile and visual;
fine, fine and uniform appearance of particles representing structure, including touch and vision.
It should be understood that the above-described embodiments are only a part of the embodiments of the present application, and not all embodiments, and do not limit the scope of the present application. This application is capable of embodiments in many different forms and is provided for the purpose of enabling a thorough understanding of the disclosure of the application. Although the present application has been described in detail with reference to the foregoing embodiments, it will be apparent to one skilled in the art that the present application may be practiced without modification or with equivalents of some of the features described in the foregoing embodiments. All equivalent structures made by using the content of the specification of the present application are directly or indirectly applied to other related technical fields, and the same is within the protection scope of the present application.
Claims (7)
1. The western-style pastry sauce for the filling is characterized by comprising the following components in percentage by weight: 30-60% of vegetable oil, 15-40% of sorbitol solution, 1-20% of trehalose, 1-20% of maltose syrup, 1-20% of premixed flour, 0.01-5% of preservative, 0.01-5% of food essence, 0.01-5% of beta-carotene and the balance of water; the premixed powder comprises the following components in parts by weight: 20-45 parts of full cream milk powder, 10-25 parts of whey protein powder, 5-20 parts of egg albumen powder, 45-70 parts of glutinous rice powder, 20-45 parts of sodium starch octenylsuccinate, 10-20 parts of microcrystalline cellulose and 2-10 parts of carrageenan.
2. The snack paste for filling according to claim 1, wherein said preservative is one or both of potassium sorbate and sodium dehydroacetate.
3. A method for preparing a western-style pastry sauce for filling as set forth in claim 1, comprising the steps of: adding sorbitol solution, maltose syrup and water into a stirring pot, mixing and stirring uniformly, conveying into an emulsifying pot, adding premixed powder and preservative, stirring, homogenizing, and keeping homogenizing in the emulsifying pot for a period of time; adding vegetable oil, continuing homogenizing, stopping homogenizing, vacuumizing, exhausting, transferring into a storage tank after exhausting, heating with steam and stirring, stopping heating, stopping steam, exhausting, and cooling to obtain the sandwich western-style pastry sauce.
4. The method for preparing a western-style pastry sauce for filling according to claim 3, wherein the whole milk powder, the whey protein powder, the egg albumen powder, the glutinous rice powder, the sodium starch octenylsuccinate, the microcrystalline cellulose and the carrageenan are uniformly mixed in proportion before the premixed powder is added.
5. The method for preparing a snack paste for fillings according to claim 3, wherein the evacuation is carried out to a vacuum degree of-0.15 to-0.05 MPa.
6. The method for preparing a western-style pastry sauce for filling according to claim 3, wherein the steam heating and stirring means that the stirring frequency is 20 to 40Hz, the vapor pressure is 0.1 to 1MPa, and the heating is carried out to 80 to 95 ℃.
7. A method of preparing a western-style pastry sauce for fillings according to claim 3, wherein a stirring step is further performed between the exhausting and the cooling, and a stirring frequency is 10-20 Hz.
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