CN111887294A - Low-water-life long-shelf-life ultrahigh-oil baking-resistant cassidata sauce and preparation method thereof - Google Patents
Low-water-life long-shelf-life ultrahigh-oil baking-resistant cassidata sauce and preparation method thereof Download PDFInfo
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 239000003921 oil Substances 0.000 claims abstract description 77
- 235000019198 oils Nutrition 0.000 claims abstract description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 239000000843 powder Substances 0.000 claims abstract description 17
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 13
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 239000000600 sorbitol Substances 0.000 claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 8
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 239000000203 mixture Substances 0.000 claims description 72
- 239000012071 phase Substances 0.000 claims description 50
- 238000003756 stirring Methods 0.000 claims description 25
- 235000011950 custard Nutrition 0.000 claims description 24
- 238000010438 heat treatment Methods 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 10
- 230000000694 effects Effects 0.000 claims description 9
- 239000008346 aqueous phase Substances 0.000 claims description 8
- 239000005457 ice water Substances 0.000 claims description 8
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 7
- 108010046377 Whey Proteins Proteins 0.000 claims description 7
- 102000007544 Whey Proteins Human genes 0.000 claims description 7
- 239000000679 carrageenan Substances 0.000 claims description 7
- 235000010418 carrageenan Nutrition 0.000 claims description 7
- 229920001525 carrageenan Polymers 0.000 claims description 7
- 229940113118 carrageenan Drugs 0.000 claims description 7
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 7
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 7
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 7
- 235000018102 proteins Nutrition 0.000 claims description 7
- 235000020183 skimmed milk Nutrition 0.000 claims description 7
- 235000021119 whey protein Nutrition 0.000 claims description 7
- 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 description 7
- 235000019482 Palm oil Nutrition 0.000 claims description 6
- 239000002540 palm oil Substances 0.000 claims description 6
- 229920000161 Locust bean gum Polymers 0.000 claims description 2
- 239000005018 casein Substances 0.000 claims description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 2
- 235000021240 caseins Nutrition 0.000 claims description 2
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- 239000000711 locust bean gum Substances 0.000 claims description 2
- 235000010420 locust bean gum Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 235000008476 powdered milk Nutrition 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 235000008939 whole milk Nutrition 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- 238000004945 emulsification Methods 0.000 abstract description 4
- 229920000881 Modified starch Polymers 0.000 abstract description 2
- 239000004368 Modified starch Substances 0.000 abstract description 2
- 235000019426 modified starch Nutrition 0.000 abstract description 2
- 235000013555 soy sauce Nutrition 0.000 abstract description 2
- 238000007599 discharging Methods 0.000 description 12
- 238000004806 packaging method and process Methods 0.000 description 12
- 238000005303 weighing Methods 0.000 description 11
- 241000209094 Oryza Species 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 238000007789 sealing Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 3
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
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- 238000013112 stability test Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
- A23C9/1504—Spreads, semi-solid products
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a low-water-life long-shelf-life ultrahigh-oil baking-resistant cassidata sauce, which comprises the following raw materials in percentage by mass: 5-15% of water, 40-55% of edible vegetable oil, 5-20% of white granulated sugar, 12-25% of sorbitol solution, 0.5-3% of glutinous rice flour, 0.1-1% of milk powder, 0.1-2% of protein, 0.5-5% of edible gum and 0.1-1% of edible essence. The low-water-life long-shelf-life ultrahigh-oil baking-resistant cassidata sauce and the preparation method thereof provided by the invention mainly innovate the formula and the process, and compared with the conventional cassidata sauce, the cassidata sauce has higher oil content, so that the mouthfeel is improved to a great extent, and the cassidata sauce is smoother to enter the mouth; modified starch is not added in the formula, so that the problem that the conventional Kashida sauce has a burnt mouth taste in the mouth is solved; the formula and the process are adjusted, so that the Kashida soy sauce has good emulsification condition, is stable and does not produce oil at a normal temperature system, and solves the problem of difficult emulsification and unstable system due to high oil content; meanwhile, compared with the existing Kashida sauce on the market, the Kashida sauce can be stored for a long time at normal temperature, and the transportation cost is greatly reduced.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a low-water-life long-shelf-life ultrahigh-oil baking-resistant custard sauce and a preparation method thereof.
Background
The Kashida sauce is a raw material widely applied to baking and catering, can be used as a sandwich of bread and puff, can be used as surface decoration, can also be used as stuffing of cakes, and can well enrich the taste of baked products and improve the mouthfeel of the products by applying the Kashida sauce. The extensive territory in china and the rapidly developing food industry make the demand for food of high degree of industrialization very large, and the custard sauce that is needed preferably has a long shelf life suitable for transportation at the same time.
At present, common Kashida sauce on the market mainly takes a refrigerated product as a main material, the shelf life can reach half a year when the product is not unsealed, but the shelf life of the product after the product is unsealed or in a normal-temperature baking product does not exceed one week, and the sauce has high moisture content of about 40 percent, so that the phenomenon of moisture migration can be generated when the sauce is applied in high-temperature operation such as baking products, and the taste and flavor of the product can be influenced. Therefore, many current cassidata products in the market cannot reach a long shelf life matched with the baked products, and the baked cassidata has certain influence on the quality of the baked products.
Therefore, aiming at the defects of the prior art, the invention provides the ultrahigh oil baking-resistant cassidata with low water activity and long shelf life and the preparation method thereof.
Disclosure of Invention
The invention adopts the following technical scheme for solving the problems in the prior art:
the invention provides a low-water-life long-shelf-life ultrahigh-oil baking-resistant cassidata sauce, which comprises the following raw materials in percentage by mass:
5-15% of water, 40-55% of edible vegetable oil, 5-20% of white granulated sugar, 12-25% of sorbitol solution, 0.5-3% of glutinous rice flour, 0.1-1% of milk powder, 0.1-2% of protein, 0.5-5% of edible gum and 0.1-1% of edible essence.
Further preferably, the edible vegetable oil is one or more of palm oil, corn oil and soybean oil.
Further, the palm oil is 24-degree palm oil.
Further, the milk powder is one or two of whole milk powder and skimmed milk powder.
Further, the protein is whey protein or casein.
Further, the edible gum is one or more of microcrystalline cellulose, carrageenan, locust bean gum and xanthan gum.
In another aspect of the present invention, there is provided a method for preparing a low water-life long shelf life ultra-high oil baking-resistant custard sauce, comprising the steps of:
s1: preparing an oil phase: dispersing glutinous rice flour, milk powder, protein and edible gum in edible vegetable oil, and mixing to obtain a first oil phase mixture;
s2: preparation of an aqueous phase: sequentially adding white granulated sugar, sorbitol solution and edible essence into water, and stirring to obtain a first water phase mixture;
s3: heating the first oil phase mixture, increasing the stirring speed of the first oil phase mixture, slowly injecting the first water phase mixture while stirring until the mixture is uniformly stirred and thickened to prepare a first mixture;
s4: heating the first mixture for gelatinization, and cooling to obtain the low-water-life long-shelf-life ultrahigh-oil baking-resistant Kashida sauce after the gelatinization is finished.
Further, the gelatinization temperature in the step S4 is 90-95 ℃, and the gelatinization time is 10-15 min.
Further, in step S4, the cooling operation is performed using ice water of 0 to 5 ℃.
By adopting the technical scheme, compared with the prior art, the invention has the following technical effects:
the low-water-life long-shelf-life ultrahigh-oil baking-resistant cassidata sauce and the preparation method thereof provided by the invention mainly innovate the formula and the process, and compared with the conventional cassidata sauce, the cassidata sauce has higher oil content, so that the mouthfeel is improved to a great extent, and the cassidata sauce is smoother to enter the mouth; modified starch is not added in the formula, so that the problem that the conventional Kashida sauce has a burnt mouth taste in the mouth is solved; the formula and the process are adjusted, so that the Kashida soy sauce has good emulsification condition, is stable and does not produce oil at a normal temperature system, and solves the problem of difficult emulsification and unstable system due to high oil content; meanwhile, compared with the existing Kashida sauce on the market, the Kashida sauce can be stored for a long time at normal temperature, and the transportation cost is greatly reduced.
Detailed Description
The invention provides a low-water-life long-shelf-life ultrahigh-oil baking-resistant custard sauce and a preparation method thereof, wherein the preparation method comprises the following steps:
s1: preparing an oil phase: weighing 0.5-3% of glutinous rice flour, 0.1-1% of milk powder, 0.1-2% of protein and 0.5-5% of edible gum according to mass fraction, dispersing in 40-55% of edible vegetable oil, and stirring uniformly to obtain a first oil phase mixture;
s2: preparation of an aqueous phase: weighing 5-20% of white granulated sugar, 12-25% of sorbitol solution and 0.1-1% of edible essence by mass, and sequentially adding into 5-15% of water to obtain a first water phase mixture;
s3: heating the first oil phase mixture, increasing the stirring speed of the first oil phase mixture, slowly injecting the first water phase mixture while stirring until the mixture is uniformly stirred and thickened to prepare a first mixture;
s4: heating the first mixture for gelatinization at 90-95 ℃, wherein the gelatinization time is 10-15min, cooling the second mixture to 25 ℃ by using ice water at 0-5 ℃ after the gelatinization is finished, and discharging to obtain the low-water-activity long-shelf-life ultrahigh-oil baking-resistant Kashida sauce;
s5: and (3) packaging and storing: and (4) sealing and packaging the obtained low-water-content long-shelf-life ultrahigh-oil baking-resistant custard sauce with the specification of 1 kg/bag after discharging, and storing at normal temperature to obtain the product.
The present invention will be described in detail and specifically with reference to the following examples to facilitate better understanding of the present invention, but the following examples do not limit the scope of the present invention.
Example 1
A low-water-life long-shelf-life super-high-oil baking-resistant custard sauce and a preparation method thereof are disclosed:
s1: preparing an oil phase: weighing 2.4% of water-milled glutinous rice flour, 0.2% of skimmed milk powder, 0.5% of whey protein, 1.4% of microcrystalline cellulose and 1.4% of carrageenan according to mass fraction, and dispersing in 48% of edible vegetable oil to prepare a first oil phase mixture;
s2: preparation of an aqueous phase: weighing 16 mass percent of white granulated sugar, 18 mass percent of sorbitol solution and 0.1 mass percent of edible essence, sequentially adding the white granulated sugar, the sorbitol solution and the edible essence into 12 mass percent of water, and uniformly stirring to obtain a first water-phase mixture;
s3: heating the first oil phase mixture, increasing the stirring speed of the first oil phase mixture, slowly injecting the first water phase mixture while stirring until the mixture is uniformly stirred and thickened to prepare a first mixture;
s4: heating the first mixture for gelatinization at 90 ℃ for 10min, cooling the second mixture to 25 ℃ by using ice water at 5 ℃ after the gelatinization is finished, and discharging to obtain the low-water-activity long-shelf-life ultrahigh-oil baking-resistant Kashida sauce;
s5: and (3) packaging and storing: and (4) sealing and packaging the obtained low-water-content long-shelf-life ultrahigh-oil baking-resistant custard sauce with the specification of 1 kg/bag after discharging, and storing at normal temperature to obtain the product.
Example 2
A low-water-life long-shelf-life super-high-oil baking-resistant custard sauce and a preparation method thereof are disclosed:
s1: preparing an oil phase: 3% of water-milled glutinous rice flour, 0.5% of skimmed milk powder, 2% of whey protein, 3% of microcrystalline cellulose and 0.4% of carrageenan are weighed according to mass fraction and dispersed in 46% of edible vegetable oil to prepare a first oil phase mixture;
s2: preparation of an aqueous phase: weighing 10% of white granulated sugar, 20% of sorbitol solution and 0.1% of edible essence by mass, sequentially adding into 15% of water, and stirring uniformly to obtain a first water phase mixture;
s3: heating the first oil phase mixture, placing the first oil phase mixture into a heating pot, and stirring at a low speed to obtain a second oil phase mixture;
s3: increasing the stirring speed of the first oil phase mixture, slowly injecting the first water phase mixture while stirring until the mixture is uniformly stirred and thickened to prepare a first mixture;
s4: heating the first mixture for gelatinization at 90 ℃ for 15min, cooling the second mixture to 25 ℃ by using ice water at 5 ℃ after the gelatinization is finished, and discharging to obtain the low-water-activity long-shelf-life ultrahigh-oil baking-resistant Kashida sauce;
s5: and (3) packaging and storing: and (4) sealing and packaging the obtained low-water-content long-shelf-life ultrahigh-oil baking-resistant custard sauce with the specification of 1 kg/bag after discharging, and storing at normal temperature to obtain the product.
Example 3
A low-water-life long-shelf-life super-high-oil baking-resistant custard sauce and a preparation method thereof are disclosed:
s1: preparing an oil phase: weighing 2% of water-milled glutinous rice flour, 1% of skimmed milk powder, 1.8% of whey protein, 1% of microcrystalline cellulose and 0.5% of carrageenan according to mass fraction, and dispersing in 53.6% of edible vegetable oil to prepare a first oil phase mixture;
s2: preparation of an aqueous phase: weighing 12% of white granulated sugar, 23% of sorbitol solution and 0.1% of edible essence by mass, sequentially adding into 5% of water, and stirring to obtain a first water phase mixture;
s3: heating the first oil phase mixture, increasing the stirring speed of the first oil phase mixture, slowly injecting the first water phase mixture while stirring until the mixture is uniformly stirred and thickened to prepare a first mixture;
s4: heating the first mixture for gelatinization at 95 ℃ for 10min, cooling the second mixture to 25 ℃ by using ice water at 5 ℃ after the gelatinization is finished, and discharging to obtain the low-water-activity long-shelf-life ultrahigh-oil baking-resistant Kashida sauce;
s5: and (3) packaging and storing: and (4) sealing and packaging the obtained low-water-content long-shelf-life ultrahigh-oil baking-resistant custard sauce with the specification of 1 kg/bag after discharging, and storing at normal temperature to obtain the product.
Comparative example 1
A low-water-life long-shelf-life super-high-oil baking-resistant custard sauce and a preparation method thereof are disclosed:
s1: preparing an oil phase: weighing 2% of water-milled glutinous rice flour, 1% of skimmed milk powder, 0.5% of whey protein, 2% of microcrystalline cellulose and 0.4% of carrageenan according to mass fraction, and dispersing in 60% of edible vegetable oil to prepare a first oil phase mixture;
s2: preparation of an aqueous phase: weighing 10% of white granulated sugar, 20% of sorbitol solution and 0.1% of edible essence by mass, sequentially adding into 4% of water, and stirring to obtain a first water phase mixture;
s3: heating the first oil phase mixture, increasing the stirring speed of the first oil phase mixture, slowly injecting the first water phase mixture while stirring until the mixture is uniformly stirred and thickened to prepare a first mixture;
s4: heating the first mixture for gelatinization at 95 ℃ for 5min, cooling the second mixture to 25 ℃ by using ice water at 5 ℃ after the gelatinization is finished, and discharging to obtain the low-water-activity long-shelf-life ultrahigh-oil baking-resistant Kashida sauce;
s5: and (3) packaging and storing: and (4) sealing and packaging the obtained low-water-content long-shelf-life ultrahigh-oil baking-resistant custard sauce with the specification of 1 kg/bag after discharging, and storing at normal temperature to obtain the product.
Comparative example 2
A low-water-life long-shelf-life super-high-oil baking-resistant custard sauce and a preparation method thereof are disclosed:
s1: preparing an oil phase: weighing 1.5% of water-milled glutinous rice flour, 0.5% of skimmed milk powder, 0.5% of whey protein, 1.4% of microcrystalline cellulose and 1% of carrageenan according to mass fraction, and dispersing in 50% of edible vegetable oil to prepare a first oil phase mixture;
s2: preparation of an aqueous phase: weighing 8% of white granulated sugar, 33% of sorbitol solution and 0.1% of edible essence by mass, sequentially adding into 4% of water, and stirring to obtain a first water phase mixture;
s3: heating the first oil phase mixture, increasing the stirring speed of the first oil phase mixture, slowly injecting the first water phase mixture while stirring until the mixture is uniformly stirred and thickened to prepare a first mixture;
s4: heating the first mixture for gelatinization at 90 ℃ for 20min, cooling the second mixture to 25 ℃ by using ice water at 0-5 ℃ after the gelatinization is finished, and discharging to obtain the low-water-life long-shelf-life ultrahigh-oil baking-resistant Kashida sauce;
s5: and (3) packaging and storing: and (4) sealing and packaging the obtained low-water-content long-shelf-life ultrahigh-oil baking-resistant custard sauce with the specification of 1 kg/bag after discharging, and storing at normal temperature to obtain the product.
Comparative example results analysis
The stability of the low-water-life long-shelf-life ultra-high-oil baking-resistant custard pastes prepared in examples 1-3 of the present invention and the custard pastes prepared in comparative examples 1-2 was achieved by the following test methods: the cassidata pastes prepared in examples and comparative examples were respectively taken, stored at a normal temperature of 20-25 c for 90 days, and taken out to observe the state of the product when stored up to 10 th, 15 th, 30 th, 60 th and 90 th days, respectively, and the results are shown in tables 1-2:
table 1: stability test results of examples and comparative examples
Table 3: experimental results of application Properties of examples and comparative examples
Compared with the results in tables 1 and 2, the ultrahigh-oil baking-resistant cassidata sauce with low water activity and long shelf life prepared by the invention has good normal-temperature storage stability and good baking resistance, and meets the application requirements of modern baking raw materials.
The embodiments of the present invention have been described in detail, but the embodiments are merely examples, and the present invention is not limited to the embodiments described above. Any equivalent modifications and substitutions to those skilled in the art are also within the scope of the present invention. Accordingly, equivalent changes and modifications made without departing from the spirit and scope of the present invention should be covered by the present invention.
Claims (9)
1. The low-water-life long-shelf-life ultrahigh-oil baking-resistant custard sauce is characterized by comprising the following raw materials in percentage by mass:
5-15% of water, 40-55% of edible vegetable oil, 5-20% of white granulated sugar, 12-25% of sorbitol solution, 0.5-3% of glutinous rice flour, 0.1-1% of milk powder, 0.1-2% of protein, 0.5-5% of edible gum and 0.1-1% of edible essence.
2. The low water long shelf life ultra high oil baking resistant custard sauce of claim 1, wherein said edible vegetable oil is one or more of palm oil, corn oil, soybean oil.
3. The low water long shelf life ultra high oil baking resistant custard sauce of claim 2, wherein said palm oil is 24 degree palm oil.
4. The low-water-activity long-shelf-life ultra-high-oil baking-resistant custard sauce according to claim 1, wherein the milk powder is one or both of whole milk powder and skim milk powder.
5. The low water long shelf life ultra high oil baking resistant custard sauce of claim 1, wherein said protein is whey protein or casein.
6. The low water long shelf life ultra high oil bake resistant custard sauce of claim 1 wherein said edible gum is one or more of microcrystalline cellulose, carrageenan, locust bean gum, xanthan gum.
7. A process for producing the low water long shelf life ultra high oil baking resistant custard sauce of any one of claims 1-6, comprising the steps of:
s1: preparing an oil phase: dispersing glutinous rice flour, milk powder, protein and edible gum in edible vegetable oil, and mixing to obtain a first oil phase mixture;
s2: preparation of an aqueous phase: sequentially adding white granulated sugar, sorbitol solution and edible essence into water, and stirring to obtain a first water phase mixture;
s3: heating the first oil phase mixture, increasing the stirring speed of the first oil phase mixture, slowly injecting the first water phase mixture while stirring until the mixture is uniformly stirred and thickened to prepare a first mixture;
s4: heating the first mixture for gelatinization, and cooling to obtain the low-water-life long-shelf-life ultrahigh-oil baking-resistant Kashida sauce after the gelatinization is finished.
8. The preparation method of claim 7, wherein the temperature of the gelatinization in the step S4 is 90-95 ℃, and the time of the gelatinization is 10-15 min.
9. The method according to claim 7, wherein the cooling operation of step S4 is performed with ice water at 0-5 ℃.
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| CN112772899A (en) * | 2021-01-26 | 2021-05-11 | 上海海融食品科技股份有限公司 | Protein-containing fermentation-free acidic playable hair-beautifying butter sauce and preparation method thereof |
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| CN107047804A (en) * | 2017-04-26 | 2017-08-18 | 上海海融食品科技股份有限公司 | A kind of Ka Shida cream and preparation method thereof |
| CN107788494A (en) * | 2017-10-27 | 2018-03-13 | 广州昊道食品有限公司 | Low acid oil-in-water emulsified composition of a kind of water activity and preparation method and application |
| CN108208088A (en) * | 2018-04-08 | 2018-06-29 | 湖南艾达伦科技有限公司 | A kind of Ka Shida sauce and preparation method |
| CN110236150A (en) * | 2019-06-28 | 2019-09-17 | 上海海融食品科技股份有限公司 | A kind of fruit Ka Shida sauce and preparation method thereof adding pulp |
| CN111149837A (en) * | 2020-03-02 | 2020-05-15 | 苏州罗得威尔生物科技有限公司 | Soybean milk flavored Kashida sauce and preparation method thereof |
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| CN112772899A (en) * | 2021-01-26 | 2021-05-11 | 上海海融食品科技股份有限公司 | Protein-containing fermentation-free acidic playable hair-beautifying butter sauce and preparation method thereof |
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