CN113017071A - Nut custard stuffing and preparation method thereof - Google Patents
Nut custard stuffing and preparation method thereof Download PDFInfo
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- CN113017071A CN113017071A CN202110439162.5A CN202110439162A CN113017071A CN 113017071 A CN113017071 A CN 113017071A CN 202110439162 A CN202110439162 A CN 202110439162A CN 113017071 A CN113017071 A CN 113017071A
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- 235000011950 custard Nutrition 0.000 title claims description 34
- 238000002360 preparation method Methods 0.000 title description 4
- 239000000843 powder Substances 0.000 claims abstract description 73
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 27
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 27
- 235000013305 food Nutrition 0.000 claims abstract description 24
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 23
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 22
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 22
- 239000000049 pigment Substances 0.000 claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 16
- 235000021119 whey protein Nutrition 0.000 claims abstract description 15
- 235000013599 spices Nutrition 0.000 claims abstract description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 14
- 239000008158 vegetable oil Substances 0.000 claims abstract description 14
- 239000005862 Whey Substances 0.000 claims abstract description 12
- 235000013373 food additive Nutrition 0.000 claims abstract description 12
- 239000002778 food additive Substances 0.000 claims abstract description 12
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
- 239000003651 drinking water Substances 0.000 claims abstract description 8
- 235000020188 drinking water Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000008939 whole milk Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims description 50
- 235000014571 nuts Nutrition 0.000 claims description 48
- 238000010438 heat treatment Methods 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 230000001804 emulsifying effect Effects 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 21
- 239000000084 colloidal system Substances 0.000 claims description 18
- 230000008719 thickening Effects 0.000 claims description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000008103 glucose Substances 0.000 claims description 9
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 7
- 239000003995 emulsifying agent Substances 0.000 claims description 7
- 239000000839 emulsion Substances 0.000 claims description 7
- -1 fatty acid esters Chemical class 0.000 claims description 7
- 239000004519 grease Substances 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 238000010008 shearing Methods 0.000 claims description 7
- 229940032147 starch Drugs 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 239000006188 syrup Substances 0.000 claims description 7
- 235000020357 syrup Nutrition 0.000 claims description 7
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 claims description 6
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 5
- 239000000194 fatty acid Substances 0.000 claims description 5
- 229930195729 fatty acid Natural products 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 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 3
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 3
- 244000105624 Arachis hypogaea Species 0.000 claims description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 3
- 235000018262 Arachis monticola Nutrition 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 235000007466 Corylus avellana Nutrition 0.000 claims description 3
- 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 description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 3
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims description 3
- 240000007049 Juglans regia Species 0.000 claims description 3
- 235000009496 Juglans regia Nutrition 0.000 claims description 3
- 229920000161 Locust bean gum Polymers 0.000 claims description 3
- 241000208467 Macadamia Species 0.000 claims description 3
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 3
- 108010053775 Nisin Proteins 0.000 claims description 3
- 241000353135 Psenopsis anomala Species 0.000 claims description 3
- 239000004288 Sodium dehydroacetate Substances 0.000 claims description 3
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 239000000679 carrageenan Substances 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- 235000020226 cashew nut Nutrition 0.000 claims description 3
- 235000013804 distarch phosphate Nutrition 0.000 claims description 3
- 239000001245 distarch phosphate Substances 0.000 claims description 3
- 235000011187 glycerol Nutrition 0.000 claims description 3
- 235000010417 guar gum Nutrition 0.000 claims description 3
- 239000000665 guar gum Substances 0.000 claims description 3
- 229960002154 guar gum Drugs 0.000 claims description 3
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 3
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 3
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims description 3
- 235000010420 locust bean gum Nutrition 0.000 claims description 3
- 239000000711 locust bean gum Substances 0.000 claims description 3
- 235000010297 nisin Nutrition 0.000 claims description 3
- 239000004309 nisin Substances 0.000 claims description 3
- 229920001542 oligosaccharide Polymers 0.000 claims description 3
- 235000020232 peanut Nutrition 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 3
- 235000010234 sodium benzoate Nutrition 0.000 claims description 3
- 239000004299 sodium benzoate Substances 0.000 claims description 3
- 229960003885 sodium benzoate Drugs 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 3
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims description 3
- 229940079839 sodium dehydroacetate Drugs 0.000 claims description 3
- 229940080313 sodium starch Drugs 0.000 claims description 3
- 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 3
- 239000000600 sorbitol Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000010491 tara gum Nutrition 0.000 claims description 3
- 239000000213 tara gum Substances 0.000 claims description 3
- 239000004408 titanium dioxide Substances 0.000 claims description 3
- 235000020234 walnut Nutrition 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 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 3
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 claims description 2
- 241000208223 Anacardiaceae Species 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 claims description 2
- 241000723382 Corylus Species 0.000 claims 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims 1
- 235000013734 beta-carotene Nutrition 0.000 claims 1
- 239000011648 beta-carotene Substances 0.000 claims 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims 1
- 229960002747 betacarotene Drugs 0.000 claims 1
- OIQPTROHQCGFEF-UHFFFAOYSA-L chembl1371409 Chemical compound [Na+].[Na+].OC1=CC=C2C=C(S([O-])(=O)=O)C=CC2=C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 OIQPTROHQCGFEF-UHFFFAOYSA-L 0.000 claims 1
- 239000012530 fluid Substances 0.000 claims 1
- 235000002864 food coloring agent Nutrition 0.000 claims 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 235000014121 butter Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 7
- 240000009226 Corylus americana Species 0.000 description 2
- 235000001543 Corylus americana Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 244000226021 Anacardium occidentale Species 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 125000004365 octenyl group Chemical group C(=CCCCCCC)* 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 description 1
Classifications
-
- 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
- A23L27/66—Use of milk products or milk derivatives in the preparation of dressings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a nut butter filling, which comprises, by weight, 1-10% of nuts, 10.0-40.0% of vegetable oil, 5.0-40.0% of white granulated sugar, 2.0-20.0% of condensed milk, 1.0-10.0% of oligomeric maltose, 0.20-10.00% of whole milk powder, 0.20-10.00% of whey powder, 0.10-10.00% of whey protein powder, 0.01-3.00% of salt, 0.01-10.00% of a food additive, 0.1-2.00% of a food essence and spice, 0.005-0.500% of a food pigment and 10.0-60.0% of drinking water. According to the nut-added Kashida stuffing, the novel process proportion is adopted, the influence of the added nuts on the stability of the product can be avoided, the obtained product is attractive in color and smooth in taste, the performance can be kept good in long-term logistics and storage, and the problem that the blank of the Kashida stuffing with better flavor and more unique taste is lacking in the market is well solved; meanwhile, the method is unique and simple in proportioning.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a nut custard filling and a preparation method thereof.
Background
Custard Powder (also known as egg Powder, Custard ready-mix Powder) is a common food additive in the food industry, generally presents a powdery, light yellow or orange-yellow color, and has a milky flavor. Custard flour is commonly used in the manufacture of bread, pastry, puddings and fillings. Because the cassndale powder is easy to melt, the characteristics of fragrance, softness and smoothness enable the cassndale powder to be always in a more important position in food preparation.
The cassedia powder is generally divided into common cassedia powder and instant cassedia powder, and the difference between the common cassedia powder and the instant cassedia powder is that the common cassedia powder can form soft and smooth stuffing through a water adding and boiling process, and the instant cassedia powder can be prepared into the stuffing through directly stirring and dissolving by water.
The instant custard powder is an upgraded version of the common custard powder, the operation difficulty is reduced, the effect of the conventional cooking can be achieved by simple water flushing, and the instant custard powder is a good improvement. After the upgraded product is put on the market, the custard powder slowly reaches an innovative bottleneck. Due to customer acceptance and the fact that custard powder is too poor to be replaced with a distinct flavor profile, there is a strong need for a custard filling with a better flavor and a more unique flavor to fill the market gap in this regard.
An effective solution to the problems in the related art has not been proposed yet.
Disclosure of Invention
The present invention aims to provide a nut custard filling and a manufacturing method thereof, so as to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme:
the nut custard stuffing comprises, by weight, 1-10% of nuts, 10.0-40.0% of vegetable oil, 5.0-40.0% of white granulated sugar, 2.0-20.0% of condensed milk, 1.0-10.0% of oligomeric maltose, 0.20-10.00% of whole milk powder, 0.20-10.00% of whey powder, 0.10-10.00% of whey protein powder, 0.01-3.00% of salt, 0.01-10.00% of food additives, 0.1-2.00% of essence and spice for food, 0.005-0.500% of pigment for food and 10.0-60.0% of drinking water.
Further, the malto-oligosaccharide may be selected from glucose oligosaccharides.
Further, the vegetable oil is refined vegetable oil or soybean oil.
Further, the nuts are one or more of peanut kernels, walnut kernels, melon seeds, cashews, macadamia nuts and hazelnut kernels.
Further, the food additive is composed of one or more of hydroxypropyl distarch phosphate, acetylated distarch phosphate, sodium starch octenyl succinate, colloid, glycerol, sorbitol solution, citric acid, sodium citrate, antiseptic, monoglyceride and diglycerol fatty acid ester.
Further, the colloid is one or more of pectin, locust bean gum, xanthan gum, carrageenan, guar gum, tara gum and sodium alginate.
Further, the preservative is one or more of potassium sorbate, sodium benzoate, sodium dehydroacetate and nisin.
Furthermore, the food essence consists of one or more of milk-flavor essence, condensed milk-flavor essence and nut-flavor essence.
Further, the food pigment is composed of one or more of lemon yellow, sunset yellow, beta-carrot pigment and titanium dioxide.
Further, a method for making a nut custard filling, comprising the steps of:
s1), heating 30-40% of water and glucose syrup to 45-65 ℃, stirring to dissolve the milk powder, whey powder and whey protein powder, preserving heat for 15-30 minutes, and transferring into an emulsifying machine;
s2): slowly adding grease and an emulsifier under the high-speed shearing and stirring of an emulsifying machine to form a uniform system, and pre-emulsifying for 8-10 minutes;
s3): homogenizing: passing the emulsion through a homogenizer, and homogenizing once under 20 MPA;
s4): adding white granulated sugar, condensed milk and the rest water into a heatable jacketed kettle, heating to 90-100 ℃, adding nuts, and keeping the temperature for 8-20 minutes;
s5): adding the emulsified materials into a jacketed kettle, uniformly stirring, heating to 90-100 ℃, and preserving heat for 8-20 minutes;
s6): preparing a colloidal solution: heating 40-50% of water to 80 ℃, adding the thickening colloid and the oligomeric maltose powder dispersed by the white granulated sugar in advance under stirring to fully dissolve and disperse the thickening colloid and the oligomeric maltose powder, and adding the mixture into a jacketed kettle;
s7): stirring with normal temperature water to dissolve the denatured starch, adding into a jacketed kettle, stirring uniformly, heating to 90-100 ℃, and preserving heat for 10 minutes;
s8): adding auxiliary materials such as pigment, acidity regulator, essence and spice into the heat-preserved materials in the jacketed kettle, and stirring uniformly;
s9): subpackaging while hot, sealing, sterilizing and inspecting.
Compared with the prior art, the invention has the following beneficial effects: (1) according to the nut-added Kashida stuffing, the novel process proportion is adopted, the influence of the added nuts on the stability of the product can be avoided, the obtained product is attractive in color and luster, smooth in taste and pleasant in chewing feeling, and the performance can be kept good in long-term logistics and storage; (2) the invention well solves the problem that the market lacks the blank of Kashida stuffing which has better flavor, more natural taste and more health benefit; (3) the method is unique and simple in proportioning.
Detailed Description
The invention will be further described with reference to specific embodiments:
example 1:
the nut custard filling comprises, by weight, 1-10% of nuts and vegetable oil: 10.0-40.0% of white granulated sugar, 5.0-40.0% of white granulated sugar, 2.0-20.0% of condensed milk, 1.0-10.0% of oligomeric maltose, 0.20-10.00% of whole milk powder, 0.20-10.00% of whey powder, 0.10-10.00% of whey protein powder, 0.01-3.00% of salt, 0.01-10.00% of food additive, 0.1-2.00% of food essence and spice, 0.005-0.500% of food pigment and 10.0-60.0% of drinking water.
According to the above, the malto-oligosaccharide may be selected from glucose oligosaccharides.
According to the above, the vegetable oil is a refined vegetable oil or a soybean oil.
According to the content, the nuts are one or more of peanut kernels, walnut kernels, melon seed kernels, cashew nuts, macadamia nuts and hazelnut kernels.
According to the content, the food additive is composed of one or more of hydroxypropyl distarch phosphate, acetylated distarch phosphate, octenyl sodium starch succinate, colloid, glycerol, sorbitol solution, citric acid, sodium citrate, preservative, monoglyceride fatty acid ester and diglycerol fatty acid ester.
According to the content, the colloid is one or more of pectin, locust bean gum, xanthan gum, carrageenan, guar gum, tara gum and sodium alginate.
According to the content, the preservative is one or more of potassium sorbate, sodium benzoate, sodium dehydroacetate and nisin.
According to the content, the food essence consists of one or more of milk-flavor essence, condensed milk-flavor essence and nut-flavor essence.
According to the content, the food pigment is composed of one or more of lemon yellow, sunset yellow, beta-carrot pigment and titanium dioxide.
According to the above, a method of making a nut custard filling comprises the steps of:
s1), heating 30-40% of water and glucose syrup to 45-65 ℃, stirring to dissolve the milk powder, whey powder and whey protein powder, preserving heat for 15-30 minutes, and transferring into an emulsifying machine;
s2): slowly adding grease and an emulsifier under the high-speed shearing and stirring of an emulsifying machine to form a uniform system, and pre-emulsifying for 8-10 minutes;
s3): homogenizing: passing the emulsion through a homogenizer, and homogenizing once under 20 MPA;
s4): adding white granulated sugar, condensed milk and the rest water into a heatable jacketed kettle, heating to 90-100 ℃, adding nuts, and keeping the temperature for 8-20 minutes;
s5): adding the emulsified materials into a jacketed kettle, uniformly stirring, heating to 90-100 ℃, and preserving heat for 8-20 minutes;
s6): preparing a colloidal solution: heating 40-50% of water to 80 ℃, adding the thickening colloid and the oligomeric maltose powder dispersed by the white granulated sugar in advance under stirring to fully dissolve and disperse the thickening colloid and the oligomeric maltose powder, and adding the mixture into a jacketed kettle;
s7): stirring with normal temperature water to dissolve the denatured starch, adding into a jacketed kettle, stirring uniformly, heating to 90-100 ℃, and preserving heat for 10 minutes;
s8): adding auxiliary materials such as pigment, acidity regulator, essence and spice into the heat-preserved materials in the jacketed kettle, and stirring uniformly;
s9): subpackaging while hot, sealing, sterilizing and inspecting.
Example 2
A nut custard filling, comprising, by weight percent, 5% nuts, vegetable oil: 10.0 percent of white granulated sugar, 20 percent of condensed milk, 10 percent of oligomeric maltose, 5 percent of whole milk powder, 5 percent of whey protein powder, 2 percent of salt, 5 percent of food additive, 1 percent of essence and spice for food, 0.25 percent of pigment for food and 10.0 to 60.0 percent of drinking water.
According to the above, a method of making a nut custard filling comprises the steps of:
s1), heating 30-40% of water and glucose syrup to 55 ℃, stirring to dissolve the milk powder, whey powder and whey protein powder, preserving heat for 15 minutes, and transferring into an emulsifying machine;
s2): slowly adding grease and an emulsifier under the high-speed shearing and stirring of an emulsifying machine to form a uniform system, and pre-emulsifying for 8 minutes;
s3): homogenizing: passing the emulsion through a homogenizer, and homogenizing once under 20 MPA;
s4): adding white granulated sugar, condensed milk and the rest water into a heatable jacketed kettle, heating to 90 ℃, adding nuts, and preserving heat for 10 minutes;
s5): adding the emulsified materials into a jacketed kettle, uniformly stirring, heating to 90 ℃, and preserving heat for 8-20 minutes;
s6): preparing a colloidal solution: heating 40-50% of water to 80 ℃, adding the thickening colloid and the oligomeric maltose powder dispersed by the white granulated sugar in advance under stirring to fully dissolve and disperse the thickening colloid and the oligomeric maltose powder, and adding the mixture into a jacketed kettle;
s7): stirring with normal temperature water to dissolve the denatured starch, adding into a jacketed kettle, stirring uniformly, heating to 90-100 ℃, and preserving heat for 10 minutes;
s8): adding auxiliary materials such as pigment, acidity regulator, essence and spice into the heat-preserved materials in the jacketed kettle, and stirring uniformly;
s9): subpackaging while hot, sealing, sterilizing and inspecting.
Example 3
A nut custard filling, comprising, by weight percent, 7% nuts, vegetable oil: 25 percent of white granulated sugar, 10 percent of condensed milk, 5 percent of oligomeric maltose, 5 percent of whole milk powder, 8 percent of whey powder, 7 percent of whey protein powder, 1.5 percent of salt, 6 percent of food additive, 1.5 percent of essence and spice for food, 0.25 percent of pigment for food and 10.0 to 60.0 percent of drinking water.
According to the above, a method of making a nut custard filling comprises the steps of:
s1), heating 30-40% of water and glucose syrup to 55 ℃, stirring to dissolve the milk powder, whey powder and whey protein powder, preserving heat for 15 minutes, and transferring into an emulsifying machine;
s2): slowly adding grease and an emulsifier under the high-speed shearing and stirring of an emulsifying machine to form a uniform system, and pre-emulsifying for 8 minutes;
s3): homogenizing: passing the emulsion through a homogenizer, and homogenizing once under 20 MPA;
s4): adding white granulated sugar, condensed milk and the rest water into a heatable jacketed kettle, heating to 90 ℃, adding nuts, and preserving heat for 10 minutes;
s5): adding the emulsified materials into a jacketed kettle, uniformly stirring, heating to 90 ℃, and preserving heat for 8-20 minutes;
s6): preparing a colloidal solution: heating 40-50% of water to 80 ℃, adding the thickening colloid and the oligomeric maltose powder dispersed by the white granulated sugar in advance under stirring to fully dissolve and disperse the thickening colloid and the oligomeric maltose powder, and adding the mixture into a jacketed kettle;
s7): stirring with normal temperature water to dissolve the denatured starch, adding into a jacketed kettle, stirring uniformly, heating to 90-100 ℃, and preserving heat for 10 minutes;
s8): adding auxiliary materials such as pigment, acidity regulator, essence and spice into the heat-preserved materials in the jacketed kettle, and stirring uniformly;
s9): subpackaging while hot, sealing, sterilizing and inspecting.
Example 4
A nut custard filling, comprising, by weight percent, 8% nuts, vegetable oil: 25 percent of white granulated sugar, 10 percent of condensed milk, 15 percent of oligomeric maltose, 8 percent of whole milk powder, 6 percent of whey protein powder, 1 percent of salt, 6 percent of food additive, 1 percent of food essence and spice, 0.3 percent of food pigment and 10.0 to 60.0 percent of drinking water.
According to the above, a method of making a nut custard filling comprises the steps of:
s1), heating 30-40% of water and glucose syrup to 55 ℃, stirring to dissolve the milk powder, whey powder and whey protein powder, preserving heat for 15 minutes, and transferring into an emulsifying machine;
s2): slowly adding grease and an emulsifier under the high-speed shearing and stirring of an emulsifying machine to form a uniform system, and pre-emulsifying for 9 minutes;
s3): homogenizing: passing the emulsion through a homogenizer, and homogenizing once under 20 MPA;
s4): adding white granulated sugar, condensed milk and the rest water into a heatable jacketed kettle, heating to 90 ℃, adding nuts, and preserving heat for 9 minutes;
s5): adding the emulsified materials into a jacketed kettle, uniformly stirring, heating to 95 ℃, and keeping the temperature for 15 minutes;
s6): preparing a colloidal solution: heating 40-50% of water to 80 ℃, adding the thickening colloid and the oligomeric maltose powder dispersed by the white granulated sugar in advance under stirring to fully dissolve and disperse the thickening colloid and the oligomeric maltose powder, and adding the mixture into a jacketed kettle;
s7): stirring with normal temperature water to dissolve the denatured starch, adding into a jacketed kettle, stirring uniformly, heating to 90-100 ℃, and preserving heat for 10 minutes;
s8): adding auxiliary materials such as pigment, acidity regulator, essence and spice into the heat-preserved materials in the jacketed kettle, and stirring uniformly;
s9): subpackaging while hot, sealing, sterilizing and inspecting.
Example 5
A nut custard filling, comprising, by weight percent, 9% nuts, vegetable oil: 20 percent of white granulated sugar, 25 percent of condensed milk, 10 percent of oligomeric maltose, 5 percent of whole milk powder, 5 percent of whey protein powder, 2 percent of salt, 7 percent of food additive, 1 percent of food essence and spice, 0.4 percent of food pigment and 10.0 to 60.0 percent of drinking water.
According to the above, a method of making a nut custard filling comprises the steps of:
s1), heating 30-40% of water and glucose syrup to 53 ℃, stirring to dissolve the milk powder, whey powder and whey protein powder, preserving heat for 18 minutes, and transferring into an emulsifying machine;
s2): slowly adding grease and an emulsifier under the high-speed shearing and stirring of an emulsifying machine to form a uniform system, and pre-emulsifying for 9 minutes;
s3): homogenizing: passing the emulsion through a homogenizer, and homogenizing once under 20 MPA;
s4): adding white granulated sugar, condensed milk and the rest water into a heatable jacketed kettle, heating to 93 ℃, adding nuts, and preserving heat for 11 minutes;
s5): adding the emulsified materials into a jacketed kettle, uniformly stirring, heating to 93 ℃, and preserving heat for 11 minutes;
s6): preparing a colloidal solution: heating 40-50% of water to 80 ℃, adding the thickening colloid and the oligomeric maltose powder dispersed by the white granulated sugar in advance under stirring to fully dissolve and disperse the thickening colloid and the oligomeric maltose powder, and adding the mixture into a jacketed kettle;
s7): stirring with normal temperature water to dissolve the denatured starch, adding into a jacketed kettle, stirring uniformly, heating to 90-100 ℃, and preserving heat for 10 minutes;
s8): adding auxiliary materials such as pigment, acidity regulator, essence and spice into the heat-preserved materials in the jacketed kettle, and stirring uniformly;
s9): subpackaging while hot, sealing, sterilizing and inspecting.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art will understand that various changes, modifications and substitutions can be made without departing from the spirit and scope of the invention as defined by the appended claims. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The nut katmada stuffing is characterized by comprising, by weight, 1-10% of nuts, 10.0-40.0% of vegetable oil, 5.0-40.0% of white granulated sugar, 2.0-20.0% of condensed milk, 1.0-10.0% of oligomeric maltose, 0.20-10.00% of whole milk powder, 0.20-10.00% of whey powder, 0.10-10.00% of whey protein powder, 0.01-3.00% of salt, 0.01-10.00% of food additives, 0.1-2.00% of food flavors and fragrances, 0.005-0.500% of food pigments and 10.0-60.0% of drinking water.
2. The nut custard filling according to claim 1, wherein the malto-oligosaccharide is selected from the group consisting of gluco-oligosaccharides.
3. The nut custard filling of claim 1, wherein the vegetable oil is a refined vegetable oil or a soybean oil.
4. The nut custard filling of claim 1, wherein the nuts are one or more of peanut kernels, walnut kernels, melon seeds, cashews, macadamia nuts, and hazelnuts.
5. The nut custard filling of claim 1, wherein the food additive is comprised of one or more of hydroxypropyl distarch phosphate, acetylated distarch phosphate, sodium starch octenyl succinate, gum, glycerin, sorbitol fluid, citric acid, sodium citrate, preservatives, monoglycerol fatty acid esters, diglycerol fatty acid esters.
6. The nut custard filling according to claim 1, wherein the gum is one or more of pectin, locust bean gum, xanthan gum, carrageenan, guar gum, tara gum, sodium alginate.
7. The nut custard filling of claim 1, wherein the preservative is one or more of potassium sorbate, sodium benzoate, sodium dehydroacetate, nisin.
8. The nut custard filling according to claim 1, wherein the food flavor aroma is comprised of one or more of milk flavor, condensed milk flavor, nut flavor.
9. The nut custard filling of claim 1, wherein the food color is comprised of one or more of lemon yellow, sunset yellow, beta-carotene, titanium dioxide.
10. A method for making nut custard fillings, comprising the following steps:
s1), heating 30-40% of water and glucose syrup to 45-65 ℃, stirring to dissolve the milk powder, whey powder and whey protein powder, preserving heat for 15-30 minutes, and transferring into an emulsifying machine;
s2): slowly adding grease and an emulsifier under the high-speed shearing and stirring of an emulsifying machine to form a uniform system, and pre-emulsifying for 8-10 minutes;
s3): homogenizing: passing the emulsion through a homogenizer, and homogenizing once under 20 MPA;
s4): adding white granulated sugar, condensed milk and the rest water into a heatable jacketed kettle, heating to 90-100 ℃, adding nuts, and keeping the temperature for 8-20 minutes;
s5): adding the emulsified materials into a jacketed kettle, uniformly stirring, heating to 90-100 ℃, and preserving heat for 8-20 minutes;
s6): preparing a colloidal solution: heating 40-50% of water to 80 ℃, adding the thickening colloid and the oligomeric maltose powder dispersed by the white granulated sugar in advance under stirring to fully dissolve and disperse the thickening colloid and the oligomeric maltose powder, and adding the mixture into a jacketed kettle;
s7): stirring with normal temperature water to dissolve the denatured starch, adding into a jacketed kettle, stirring uniformly, heating to 90-100 ℃, and preserving heat for 10 minutes;
s8): adding auxiliary materials such as pigment, acidity regulator, essence and spice into the heat-preserved materials in the jacketed kettle, and stirring uniformly;
s9): subpackaging while hot, sealing, sterilizing and inspecting.
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| WO1994004037A1 (en) * | 1992-08-21 | 1994-03-03 | Unilever N.V. | Bakery custard |
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Application publication date: 20210625 |