CN112841253A - Kashida sauce and preparation method thereof - Google Patents
Kashida sauce and preparation method thereof Download PDFInfo
- Publication number
- CN112841253A CN112841253A CN202110131133.2A CN202110131133A CN112841253A CN 112841253 A CN112841253 A CN 112841253A CN 202110131133 A CN202110131133 A CN 202110131133A CN 112841253 A CN112841253 A CN 112841253A
- Authority
- CN
- China
- Prior art keywords
- sauce
- custard
- emulsifier
- kashida
- xanthan gum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
-
- 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
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The application relates to the field of food processing, and particularly discloses a custard sauce and a preparation method thereof. The Kashida sauce comprises: solid, sweetening agent, flavoring agent, vegetable oil, water, antiseptic, antioxidant, and emulsifier. The preparation method comprises the following steps: weighing solid matter, sweetener, flavoring agent, preservative, antioxidant and emulsifier according to a formula, adding into a production pot, weighing water according to the formula, adding into the production pot, and mixing uniformly to obtain a powder mixture; homogenizing the powder mixture; adding vegetable oil, and emulsifying to obtain emulsion; heating the emulsion and then preserving the heat; taking out of the pot to obtain Kashida sauce; packaging the Kashida sauce. The application of Kashida sauce is compounded through xanthan gum, guar gum, ammonium phosphatide, realizes the stronger sauce material system of water retention, and resistant long-time high temperature toasts, and the sauce material is difficult for volatilizing through moisture after toasting, and the bubble on sauce material surface is few, does not take place the fracture, very big promotion the water retention nature after the sauce material toasts.
Description
Technical Field
The present application relates to the field of food processing, more specifically it relates to a custard sauce and a method of preparing the same.
Background
At present because people's standard of living constantly promotes, people also more and more regard to the quality of food in the aspect of diet, thereby there are more and more food varieties class to appear, for example the most common cake in life, many trade companies can add the sauce material of different tastes in the inside of cake as the edible taste of sandwich in order to increase the cake, also there are many trade companies or producers can beautify the surface form of cake in order to increase consumer's liking degree through some decoration on the cake, sometimes also can toast the cake after will decorating once more with the flavor and the taste of increase cake.
But at the in-process of carrying out processing production, discover current cake surface for the flower sauce material, carry out the high temperature course of working, the moisture retention of sauce material is relatively poor, and the high bubble that leads to after the sauce material toasts of the rate of water loss of sauce material is many partially, and the sauce material can break off even, not only has some influence to the appearance of cake, can cause the cake taste to change moreover, influences consumer's subjective purchase desire.
In view of the above-mentioned related art, the inventors believe that the water-retaining property of the sauce is low and needs to be further improved.
Disclosure of Invention
In order to improve the water retention of the sauce, the application provides a cassidata sauce and a preparation method thereof.
In a first aspect, the custodian paste provided by the application adopts the following technical scheme:
a custodian sauce characterized by: the composite material comprises the following components in percentage by mass:
10% -15% of solid matter;
10% -15% of sweetening agent;
3% -5% of flavoring agent;
45% -53% of vegetable oil;
20% -28% of water;
0.03 to 0.05 percent of preservative;
0.003 to 0.005 percent of antioxidant;
3% -6% of an emulsifier;
the emulsifier at least comprises xanthan gum, guar gum and ammonium phosphatide.
Through adopting above-mentioned technical scheme, mutually support through xanthan gum, guar gum, ammonium phosphatide, the sauce material toasts the cake after carrying out the cake and mounting patterns, and the compound of through multiple emulsifier realizes the stronger sauce material system of water retention, and sauce material non-deformable, water retention is splendid, and the sauce material moisture volatility after processing is lower, and the water loss rate is lower, very big promotion the water retention after the sauce material toasts.
The xanthan gum also has an emulsifying effect, is an efficient thickener, has viscosity which cannot be changed under the influence of temperature, still keeps better viscosity under a heating condition, and can be generally applied to baked food to emulsify and stabilize various fillings, jams and the like, so that the jams have certain stability after being baked; guar gum is a linear natural galactomannan which is mainly obtained by hydrolyzing guar seed endosperm, is one of cheap and widely used hydrocolloids, and can quickly reach high viscosity under heating condition; the ammonium phosphatide can be used as emulsifier, is suitable for edible oil, and can increase the fluidity of the oil.
By adding the vegetable oil, the melting point and the freezing point of the vegetable oil meet the requirement of an oil-in-water emulsification system, the sauce taste can be mellow by increasing the content of the oil, the specific gravity of the sauce is light, the condition of sinking can not occur after the surface of the sauce is baked, the texture of the sauce is still fine and smooth, the edible taste is good, and the glossiness is good.
The solid can be one or two of glucose and white sugar.
The sweetener can be one or two of sorbitol and mannitol.
The antiseptic may be one or more of potassium sorbate, benzoic acid, and sodium benzoate.
The antioxidant can be one or two of disodium edetate and vitamin.
Preferably, the xanthan gum, the guar gum and the ammonium phosphatide are contained in the cassidata sauce in percentage by mass:
0.5 to 0.9 percent of xanthan gum;
0.5 to 0.9 percent of guar gum;
0.1 to 0.2 percent of ammonium phosphatide.
Through adopting above-mentioned technical scheme, through cooperating xanthan gum, guar gum, ammonium phosphatide with specific proportion, realize stable continuous sauce material system, can be able to bear or endure that long-time high temperature toasts, the sauce material is difficult for volatilizing through moisture after the high temperature toasts, and the water loss rate of sauce material reduces, and the bubble on sauce material surface becomes few, and the sauce material does not break off, the continuity is better, very big promotion the moisture retention after the sauce material toasts.
Preferably, the sweetener comprises at least sorbitol.
Through adopting above-mentioned technical scheme, sorbitol has moisture absorption, water retention effect, and sorbitol is used for improving food moisture retention in food, is a special sweetener with the function of moisturizing, can reduce the water activity of sauce material system, toasts the back, and sauce material moisture volatilization volume is less, and the bubble on sauce material surface is less for the water retention nature of sauce material further strengthens.
Preferably, the solid includes at least glucose.
By adopting the technical scheme, the glucose is used as the solid, so that the sweetness and the better mouthfeel can be brought to the sauce system, and the content of the solid in the sauce system can be increased, so that the stability of the sauce system is higher, the sauce is filled in the sauce, the sauce is stable and continuous, the breakage is not easy to occur, and the edible mouthfeel is better.
Preferably, the flavoring agent is milk powder.
By adopting the technical scheme, the milk powder is used as the flavoring agent, the milk powder is a product obtained by reprocessing milk of cows, sheep or other animals, the milk powder can enhance the base taste of the sauce in the sauce system, further enhance the milk taste of the sauce, and also can be used for covering the adverse effect of overlarge syrup feel in the system, so that the sauce has better taste and flavor, is loved by consumers and enhances the nutrient content of the sauce.
Preferably, the emulsifier further comprises carrageenan, and the mass percentage of the carrageenan in the custard sauce is 0.5-1%.
Through adopting above-mentioned technical scheme, through still adding carrageenin, the carrageenin has good gelatination nature, the solubility, characteristics such as stability, the carrageenin can regard as fine supplementary stabilizer that prevents the system separation to use, there is great additional action to the primary stabilizer in the emulsification system, through carrageenin and xanthan gum, guar gum, ammonium phosphatide coordinates, the higher sauce system of water retention ability is realized to the complex formulation through multiple colloid, the moisture of sauce material is difficult for volatilizing after processing, reduce the water loss rate after the sauce material high temperature processing, the steady state of sauce material is kept, further improve the water retention nature of sauce material.
Preferably, the emulsifier further comprises hydroxypropyl distarch phosphate, and the mass percentage of the hydroxypropyl distarch phosphate in the custard sauce is 1-2%.
Through adopting above-mentioned technical scheme, through still adding hydroxypropyl distarch phosphate, hydroxypropyl distarch phosphate has performances such as high temperature resistance and anti-shear stability, hydroxypropyl distarch phosphate can regard as thickener, the stabilizer uses, still have the emulsification under high temperature to the system, high temperature is favorable to the expansion of cross-linked bond in the hydroxypropyl distarch phosphate, the viscosity risees, the gel effect to the system is stronger, through the complex formulation with hydroxypropyl distarch phosphate and xanthan gum, guar gum, the multiple colloid of ammonium phosphatide realize the higher sauce material system of water retention, the moisture volatilization is less after the sauce material is processed, the bubble that appears on the sauce material surface is less, it is better to eat the taste, sauce material system water retention performance further improves.
Preferably, the emulsifier further comprises microcrystalline cellulose, and the mass percentage of the microcrystalline cellulose in the custard sauce is 0.5-1%.
By adopting the technical scheme, the microcrystalline cellulose is added, and can be used as an important functional food base material in the food industry, so that the microcrystalline cellulose is an ideal health food additive, can keep the stability of emulsification and foam, keeps the stability at high temperature, can stabilize the foam and emulsion particularly in the high-temperature processing process, forms gel similar to grease, and improves the adhesive force of pectin and starch gel; the sauce system with high water retention is realized by compounding the microcrystalline cellulose with various colloids such as xanthan gum, guar gum and ammonium phosphatide, so that the sauce system can bear high-temperature baking for a long time, and the water retention of the sauce is further improved.
In a second aspect, the preparation method of the custard sauce provided by the application adopts the following technical scheme:
the preparation method of the custard sauce comprises the following steps:
weighing solid matter, sweetener, flavoring agent, preservative, antioxidant and emulsifier according to a formula, adding into a production pot, weighing water according to the formula, adding into the production pot, and mixing uniformly to obtain a powder mixture; homogenizing the powder mixture; adding vegetable oil, and emulsifying to obtain emulsion; heating the emulsion and then preserving the heat; taking out of the pot to obtain Kashida sauce; packaging the Kashida sauce.
Through adopting above-mentioned technical scheme, through adding vegetable oil, emulsify the powder mixture, because vegetable oil's melting point accords with the demand of making water drum oil emulsification system with the freezing point, with the emulsification of this reinforcing sauce material system, the emulsification in-process, mutually support between the raw materials, xanthan gum, guar gum, ammonium phosphatide interact, ammonium phosphatide increases vegetable oil's mobility, further make the viscosity of sauce material system strengthen, can be able to bear or endure long-time high temperature and toast, the difficult evaporation of moisture after the sauce material toasts at high temperature, very big degree remain in the sauce material system, the bubble on sauce material surface is few, the sauce material does not break, the continuity is good, make the sauce material system can reach good high temperature resistance demand, very big promotion the water retentivity of sauce material.
Preferably, carrageenan, hydroxypropyl distarch phosphate and microcrystalline cellulose are also added when the powder mixture is prepared.
By adopting the technical scheme, the carrageenan, the hydroxypropyl distarch phosphate, the microcrystalline cellulose and other raw materials are added and mixed, and then are emulsified by the vegetable oil, so that the main stabilizer in an emulsifying system has a larger auxiliary effect, the system still has an emulsifying effect at high temperature, the stability of emulsification and foam can be kept, the stability at high temperature is kept, and particularly, the foam and emulsion can be stabilized in the high-temperature processing process; forming a creamy gel; improving the heat resistance of pectin and starch gel; the adhesion is improved, the water retention of the sauce is further improved, and the sauce has good flavor and mouthfeel.
In summary, the present application has the following beneficial effects:
1. because this application adopts including xanthan gum, guar gum, the technical scheme of ammonium phosphatide in the custard sauce of Kashi, through adopting above-mentioned technical scheme, through xanthan gum, guar gum, ammonium phosphatide mutually supports, toast the cake after carrying out the cake and mounting patterns, the compound of through multiple emulsifier realizes the stronger sauce material system of water retention, sauce material non-deformable, water retention is splendid, the sauce material moisture volatility after processing is lower, the water loss rate is lower, very big promotion the water retention after the sauce material toasts.
2. The preferred hydroxypropyl distarch phosphate that adds of this application, through adding hydroxypropyl distarch phosphate, the high temperature is favorable to the expansion of cross-linked bond in the hydroxypropyl distarch phosphate, and the viscosity risees, realizes the higher sauce material system of water retaining nature through the complex formulation with hydroxypropyl distarch phosphate and xanthan gum, guar gum, the multiple colloid of ammonium phosphatide, and the moisture volatilizees less after the sauce material is processed, and the bubble that appears on the sauce material surface is less, and edible taste is better, and sauce material system water retention performance further improves.
3. Microcrystalline cellulose is preferably added in this application, through still adding microcrystalline cellulose, microcrystalline cellulose can keep the stability of emulsification and foam, keep the stability of high temperature, improve the water retention of sauce material liquid, foam and emulsion can be stabilized in high temperature course of working very much, cooperate through microcrystalline cellulose and xanthan gum, guar gum, ammonium phosphatide, realize the sauce material system of high water retention, can make the sauce material system can bear the baking of long-time high temperature, the water retention of sauce material has further been improved.
Detailed Description
The present application will be described in further detail with reference to examples.
The information on the source of each component used in the following examples and comparative examples is shown in Table 1.
TABLE 1
Examples 1 to 5
A custard sauce comprises solids, sweetener, flavoring agent, vegetable oil, water, antiseptic, antioxidant, and emulsifier.
The solid is one or two of glucose and white sugar.
The sweetener is one or two of sorbitol and mannitol.
The flavoring agent is milk powder.
The antiseptic is one or more of potassium sorbate, benzoic acid, and sodium benzoate.
The antioxidant is one or two of disodium edetate and vitamin polyphenol.
The emulsifier is one or more of xanthan gum, guar gum, ammonium phospholipid, tara gum and pectin.
In examples 1 to 5, the amounts (in kg) of the respective raw materials are shown in Table 2.
TABLE 2
The method for preparing the custard paste of examples 1 to 5 includes the steps of:
selecting and weighing glucose, white sugar, sorbitol, mannitol, milk powder, potassium sorbate, benzoic acid, sodium benzoate, disodium ethylene diamine tetraacetate, vitamin polyphenol, xanthan gum, guar gum, ammonium phosphatide, tara gum and pectin according to a formula, adding the weighed materials into a production pot, weighing water according to the formula, adding the materials into the production pot, and stirring for 10min under the condition that the rotating speed is 1000r/min to obtain a powder mixture; homogenizing the powder mixture at a homogenizing rate of 3000r/min for 30 min; weighing vegetable oil according to a formula, adding the vegetable oil into the powder mixture, adding the mixture into an emulsifying pot, emulsifying at the rotating speed of 1000r/min, and stopping emulsifying after 5min to obtain an emulsion; heating the emulsion to 90 ℃, and then preserving heat; taking out of the pot to obtain Kashida sauce; packaging the Kashida sauce.
Examples 6 to 8
A cassidata sauce which differs from example 5 only in that:
the emulsifier is xanthan gum, guar gum, ammonium phospholipid, tara gum, pectin, and carrageenan.
In examples 6 to 8, the amounts (in kg) of xanthan gum, guar gum, ammonium phosphatide, tara gum, pectin, and carrageenan added are shown in table 3.
TABLE 3
| Example 6 | Example 7 | Example 8 | |
| Xanthan gum | 0.9 | 0.9 | 0.9 |
| Guar gum | 0.9 | 0.9 | 0.9 |
| Ammonium phosphatide | 0.2 | 0.2 | 0.2 |
| Caesalpinia spinosa gum | 1.2 | 0.7 | 0.9 |
| Pectin | 1 | 1 | 1 |
| Carrageenan | 0.5 | 1 | 0.8 |
Adding xanthan gum, guar gum, ammonium phospholipid, tara gum, pectin, carrageenan, glucose, sorbitol, milk powder, potassium sorbate and disodium ethylenediamine tetraacetic acid into a production pot.
Examples 9 to 11
A cassidata sauce which differs from example 5 only in that:
the emulsifier is xanthan gum, guar gum, ammonium phospholipid, tara gum, pectin, and hydroxypropyl distarch phosphate.
In examples 9 to 11, the amounts (in kg) of xanthan gum, guar gum, ammonium phosphatide, tara gum, pectin, and hydroxypropyl distarch phosphate added are shown in table 4.
TABLE 4
Adding xanthan gum, guar gum, ammonium phospholipid, tara gum, pectin, hydroxypropyl distarch phosphate, glucose, sorbitol, milk powder, potassium sorbate and disodium edetate into a production pot.
Examples 12 to 14
A cassidata sauce which differs from example 5 only in that:
the emulsifier is xanthan gum, guar gum, ammonium phospholipid, tara gum, pectin, and microcrystalline cellulose.
In examples 12 to 14, the amounts (in kg) of xanthan gum, guar gum, ammonium phospholipid, tara gum, pectin, and microcrystalline cellulose added are shown in table 5.
TABLE 5
Adding xanthan gum, guar gum, ammonium phospholipid, tara gum, pectin, microcrystalline cellulose, glucose, sorbitol, milk powder, potassium sorbate, and disodium edetate into a production pot.
Examples 15 to 17
A cassidata sauce which differs from example 5 only in that:
the emulsifier is xanthan gum, guar gum, ammonium phosphatide, carrageenan, hydroxypropyl distarch phosphate and microcrystalline cellulose.
In examples 15 to 17, the amounts (in kg) of xanthan gum, guar gum, ammonium phospholipid, carrageenan, hydroxypropyl distarch phosphate and microcrystalline cellulose added are shown in table 6.
TABLE 6
Comparative example 1
A cassidata sauce which differs from example 5 only in that:
when preparing the custard sauce, the xanthan gum, guar gum and ammonium phosphatide are replaced by equal amount of flour.
Comparative example 2
A cassidata sauce which differs from example 5 only in that:
when preparing the custard sauce, an equal amount of flour was used instead of ammonium phosphatide.
Comparative example 3
A cassidata sauce which differs from example 5 only in that:
when preparing the custard sauce, the guar gum was replaced by an equal amount of flour.
Comparative example 4
A cassidata sauce which differs from example 5 only in that:
when preparing the custard, the xanthan was replaced by an equal amount of flour.
Comparative example 5
A cassidata sauce which differs from example 5 only in that:
the vegetable oil is added in an amount of 35kg when preparing Kashida sauce.
Comparative example 6
A cassidata sauce which differs from example 5 only in that:
when preparing Kashida sauce, the addition amount of glucose is 5 kg.
Comparative example 7
A cassidata sauce which differs from example 5 only in that:
when preparing the custard sauce, the milk powder was replaced by an equal amount of flour.
Experiment 1
Testing the water retention:
1. test samples: the cassidata pastes prepared in examples 1 to 17 and comparative examples 1 to 7.
2. The test method comprises the following steps: and (4) weighing.
3. Experiment design: respectively taking 5g of test sample and placing the test sample in baking tray paperThe baking tray is placed in an oven, the baking temperature is adjusted to 200 ℃, the baking time is 10min, the baked test sample is weighed, and the record is m1Each test sample was tested in parallel three times, and the average of the test results was taken as the final result.
4. And (3) data analysis:
water loss rate (5-m)1)/5×100％。
Experiment 2
And (3) stability testing:
1. test samples: the cassidata pastes prepared in examples 1 to 17 and comparative examples 1 to 7.
2. The test method comprises the following steps: sensory test method.
3. Experiment design: respectively taking 30g of test samples to fill a baking tray of a circular mold with the diameter of 50mm and the height of 10mm, placing the baking tray in an oven, adjusting the baking temperature to 200 ℃ and the baking time to 10min, calculating the stability of the baked test samples, testing each test sample for three times in parallel, and taking the average value of the test results as the final result.
4. And (3) data analysis:
stability (2-S)0/S1)×100％；
Note: s0Base area of original test sample, mm2；
S1For testing the floor area, mm, of the sample after baking2；
The stability is not less than 85 percent, the stability is good, the appearance change of a test sample after being baked is small, no bubbles exist on the surface, and the bottom area is basically unchanged;
the stability is 65-85%, the stability is good, a test sample is slightly melted after being baked, and the surface is smooth and slightly deformed;
the stability is less than or equal to 60 percent, the stability is poor, and the test sample collapses, breaks and flows away after being baked.
Experiment 3
And (3) testing edible mouthfeel:
1. test samples: the cassidata pastes prepared in examples 1 to 17 and comparative examples 1 to 7.
2. The test method comprises the following steps: sensory test method.
3. Experiment design: respectively placing 1Kg of test sample on the surface of a baking tray with baking tray paper, placing the baking tray in an oven, adjusting the baking temperature to 200 ℃ and baking time to 10min, cooling to room temperature, randomly sampling 10 volunteers to taste each test sample, scoring the edible mouthfeel of the test sample, and taking the average value of the scores of the 10 volunteers for the edible mouthfeel of each test sample as the final score of the test sample.
4. And (3) data analysis: the edible mouthfeel is 0-10 minutes from poor to excellent.
The data for the tests 1-3 are detailed in Table 7.
TABLE 7
According to table 7, comparing the data of comparative example 1 with the data of comparative examples 2 to 4, the water loss rate, stability and eating mouthfeel of the test sample have no significant change and have no significant influence on the water retention property, stability and eating mouthfeel of the custard sauce when the xanthan gum and the guar gum combination, the xanthan gum and the ammonium phospholipid combination, and the guar gum and the ammonium phospholipid combination are added to the custard sauce.
As shown in table 7, when the xanthan gum, guar gum and ammonium phospholipid composition are added to the kasuga sauce at a specific ratio, the water loss of the test sample is significantly reduced, the water retention of the kasuga sauce after baking is significantly enhanced, the stability of the test sample is significantly improved, and the xanthan gum, guar gum and ammonium phospholipid are compounded at a specific ratio, so that the stability of the kasuga sauce after baking is significantly enhanced, the rating of the volunteer on the eating taste of the test sample is significantly increased, and the taste and flavor of the kasuga sauce are better.
According to table 7, as shown by comparing the data in examples 5 with those in examples 6 to 8, carrageenan is added into the kasida sauce in a specific ratio, the water loss rate of the test sample is relatively reduced, and the carrageenan, xanthan gum, guar gum and ammonium phospholipid are compounded in a specific ratio, so that the water retention of the kasida sauce after baking is enhanced to a certain extent, the stability of the test sample is relatively improved, and the carrageenan, the xanthan gum, the guar gum and the ammonium phospholipid are compounded in a specific ratio, so that the stability of the kasida sauce after baking is enhanced to a certain extent.
According to table 7, as shown in example 5 by comparing with the data of examples 9 to 11, the hydroxypropyl distarch phosphate is added into the kasugard sauce in a specific ratio, the water loss rate of the test sample is relatively reduced, the water retention of the kasugard sauce after baking is enhanced to a certain extent, the hydroxypropyl distarch phosphate is compounded with xanthan gum, guar gum and ammonium phosphatide in a specific ratio, the water retention of the kasugard sauce after baking is enhanced to a certain extent, the stability of the test sample is relatively improved, and the stability of the kasugard sauce after baking is enhanced to a certain extent by compounding the hydroxypropyl distarch phosphate with xanthan gum, guar gum and ammonium phosphatide in a specific ratio.
According to table 7, as shown in example 5 by comparing with the data of examples 12 to 14, the microcrystalline cellulose is added to the katsuda sauce in a specific ratio, the water loss rate of the test sample is relatively reduced, the water retention of the katsuda sauce after baking is enhanced to a certain extent, the microcrystalline cellulose is compounded with the xanthan gum, the guar gum and the ammonium phosphatide in a specific ratio, the water retention of the katsuda sauce after baking is enhanced to a certain extent, the stability of the test sample is relatively improved, and the stability of the katsuda sauce after baking is enhanced to a certain extent by compounding the microcrystalline cellulose with the xanthan gum, the guar gum and the ammonium phosphatide in a specific ratio.
As can be seen from table 7, when the data of experimental example 5 and comparative example 5 are compared, the water loss rate of the test sample is not significantly changed by increasing the amount of the vegetable oil added to the custard sauce, the water retention after the custard sauce is baked is not significantly affected, the stability of the test sample is not significantly changed, the stability after the custard sauce is baked is not significantly affected, the rating of the volunteer on the eating taste of the test sample is relatively improved, and the taste and flavor of the custard sauce are better.
As can be seen from table 7, when the data of experimental example 5 and comparative example 6 are compared, the addition amount of glucose in the kashida sauce is increased, the water loss rate of the test sample is not significantly changed, the water retention after the kashida sauce is baked is not significantly affected, the stability of the test sample is relatively improved, the stability after the kashida sauce is baked is improved to a certain extent, the rating of the volunteer on the eating taste of the test sample is relatively improved, and the taste and flavor of the kashida sauce are better.
As can be seen from table 7, when the milk powder was added to the kasida sauce, the water loss rate of the test sample did not change significantly, the water retention after the kasida sauce was baked was not significantly affected, the stability of the test sample did not change significantly, the stability after the kasida sauce was baked was not significantly affected, the rating of the volunteer on the eating texture of the test sample was relatively improved, and the texture and flavor of the kasida sauce were better, as compared with the data of comparative example 7, in this example, experimental example 5 and comparative example 7.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (10)
1. A custodian sauce characterized by: the composite material comprises the following components in percentage by mass:
10% -15% of solid matter;
10% -15% of sweetening agent;
3% -5% of flavoring agent;
45% -53% of vegetable oil;
20% -28% of water;
0.03 to 0.05 percent of preservative;
0.003 to 0.005 percent of antioxidant;
3% -6% of an emulsifier;
the emulsifier at least comprises xanthan gum, guar gum and ammonium phosphatide.
2. The custard sauce of claim 1, wherein: the mass percentages of the xanthan gum, the guar gum and the ammonium phospholipid in the Kashida sauce are as follows:
0.5 to 0.9 percent of xanthan gum;
0.5 to 0.9 percent of guar gum;
0.1 to 0.2 percent of ammonium phosphatide.
3. The custard sauce of claim 1, wherein: the sweetener includes at least sorbitol.
4. The custard sauce of claim 1, wherein: the solid is glucose.
5. The custard sauce of claim 1, wherein: the flavoring agent is milk powder.
6. The custard sauce of claim 1, wherein: the emulsifier further comprises carrageenan, and the mass percentage of the carrageenan in the custard sauce is 0.5% -1%.
7. The custard sauce of claim 1, wherein: the emulsifier also comprises hydroxypropyl distarch phosphate, and the mass percentage of the hydroxypropyl distarch phosphate in the custard sauce is 1-2%.
8. The custard sauce of claim 1, wherein: the emulsifier also comprises microcrystalline cellulose, and the mass percent of the microcrystalline cellulose in the custard sauce is 0.5-1%.
9. The method of preparing a custard sauce according to claim 1, wherein:
the preparation method of the custard sauce comprises the following steps:
weighing solid matter, sweetener, flavoring agent, preservative, antioxidant and emulsifier according to a formula, adding into a production pot, weighing water according to the formula, adding into the production pot, and mixing uniformly to obtain a powder mixture; homogenizing the powder mixture; adding vegetable oil, and emulsifying to obtain emulsion; heating the emulsion and then preserving the heat; taking out of the pot to obtain Kashida sauce; packaging the Kashida sauce.
10. The method of preparing a custard sauce according to claim 9, wherein: carrageenan, hydroxypropyl distarch phosphate and microcrystalline cellulose are also added when the powder mixture is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110131133.2A CN112841253A (en) | 2021-01-30 | 2021-01-30 | Kashida sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110131133.2A CN112841253A (en) | 2021-01-30 | 2021-01-30 | Kashida sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112841253A true CN112841253A (en) | 2021-05-28 |
Family
ID=75987160
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110131133.2A Pending CN112841253A (en) | 2021-01-30 | 2021-01-30 | Kashida sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112841253A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116420752A (en) * | 2023-03-31 | 2023-07-14 | 东莞市丰熙食品有限公司 | Baking-resistant low-water-content active Kashida sauce for cake sandwich and preparation method thereof |
| WO2024050293A1 (en) | 2022-08-30 | 2024-03-07 | Cargill, Incorporated | A filling composition |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5494695A (en) * | 1992-08-21 | 1996-02-27 | Fuji Oil Company Limited | Custard cream |
| CN109430811A (en) * | 2018-09-18 | 2019-03-08 | 广州市鲜百度食品科技有限公司 | A kind of Ka Shida sauce and preparation method thereof |
| CN109645440A (en) * | 2018-10-19 | 2019-04-19 | 上海海融食品科技股份有限公司 | Resistance to baking oil-in-water type Ka Shida sauce of one kind and preparation method thereof |
| CN109924266A (en) * | 2017-12-18 | 2019-06-25 | 丰益(上海)生物技术研发中心有限公司 | Yoghourt fat or oil composition and preparation method thereof |
| CN110200260A (en) * | 2019-06-28 | 2019-09-06 | 上海海融食品科技股份有限公司 | A kind of resistance to baking Ka Shida sauce of floorboard with high oil content oil-in-water type and preparation method thereof |
-
2021
- 2021-01-30 CN CN202110131133.2A patent/CN112841253A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5494695A (en) * | 1992-08-21 | 1996-02-27 | Fuji Oil Company Limited | Custard cream |
| CN109924266A (en) * | 2017-12-18 | 2019-06-25 | 丰益(上海)生物技术研发中心有限公司 | Yoghourt fat or oil composition and preparation method thereof |
| CN109430811A (en) * | 2018-09-18 | 2019-03-08 | 广州市鲜百度食品科技有限公司 | A kind of Ka Shida sauce and preparation method thereof |
| CN109645440A (en) * | 2018-10-19 | 2019-04-19 | 上海海融食品科技股份有限公司 | Resistance to baking oil-in-water type Ka Shida sauce of one kind and preparation method thereof |
| CN110200260A (en) * | 2019-06-28 | 2019-09-06 | 上海海融食品科技股份有限公司 | A kind of resistance to baking Ka Shida sauce of floorboard with high oil content oil-in-water type and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024050293A1 (en) | 2022-08-30 | 2024-03-07 | Cargill, Incorporated | A filling composition |
| CN116420752A (en) * | 2023-03-31 | 2023-07-14 | 东莞市丰熙食品有限公司 | Baking-resistant low-water-content active Kashida sauce for cake sandwich and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5451420A (en) | Non-fat foods and methods for preparing same | |
| JP4950105B2 (en) | Processed food and method for improving texture of processed food | |
| JP2000210043A (en) | Creamy food comprising vegetable matter as an ingredient and a method therefor | |
| JP2019193678A (en) | Food composition | |
| US5922391A (en) | Composition like mayonnaise but having less or no edible oil | |
| CN112841253A (en) | Kashida sauce and preparation method thereof | |
| WO2001095742A1 (en) | Novel gel compositions and utilization thereof | |
| AU716798B2 (en) | Sauce base composition | |
| JP2795424B2 (en) | Foods using low-strength agar | |
| JP2019521698A (en) | Protein-enhanced food products | |
| JP7535846B2 (en) | Method for enhancing oily sensation | |
| JP2012130278A (en) | Method for producing sponge cake | |
| JP6061263B2 (en) | Gel-like food and method for producing the same | |
| US20230413843A1 (en) | Composition for Gelled Food with Soft Mouthfeel and Preparation Method Therefor | |
| WO2002030212A2 (en) | Chocolate spread | |
| US5221551A (en) | Dry food mix and method | |
| JP7378081B2 (en) | Food composition and method for producing the same | |
| JP2001178388A (en) | Custard flavor cream and method for producing the same | |
| NL1023537C2 (en) | Gelatin and starch-containing food. | |
| CN111565577B (en) | Seasoning added to food materials and method for producing the same | |
| JP2013039104A (en) | Bubble-containing potato salad | |
| JP2002204662A (en) | Method for producing devil's tongue jelly | |
| JP2018157802A (en) | Agent for imparting smoothness to food and drink | |
| WO2020004052A1 (en) | Whipped cream | |
| JP2883247B2 (en) | Oil-in-water acidic emulsified food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210528 |
|
| RJ01 | Rejection of invention patent application after publication |