Preparation method of caramel sauce

A caramel sauce and brown sugar technology, applied in confectionery, confectionary industry, food science, etc., can solve the problems of long time required and difficulty in guaranteeing the quality of finished products, and achieve the effects of stable product quality, satisfying taste and short process flow

Active Publication Date: 2011-03-02
ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Candy jam is mostly used for candy filling, ice cream filling or various cake fillings. Traditional toffee sauce is made by mixing raw materials using physical methods and then boiling them in a pot. Not only does it take a long time, but the quality of the finished product is not easy to guarantee

Method used

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Embodiment Construction

[0009] The preparation method of caramel sauce of the present invention, it is prepared from raw material whole milk powder, glucose syrup, oral glucose, brown sugar, white sugar, grease, emulsifier, sodium bicarbonate and water according to following proportioning by weight:

[0010] Ratio: 150-200 parts of whole milk powder, 100-200 parts of glucose syrup, 200-300 parts of oral glucose, 50-100 parts of brown sugar, 70-200 parts of white sugar, 40-60 parts of oil, 6 parts of emulsifier, baking soda 4 parts, 100-120 parts of water;

[0011] Preparation: Accurately weigh the above raw materials and put them into a fine mill for mixing and grinding. The stirring speed of the fine mill is 1000-1200 rpm, the temperature is 60°C, and the mixing time is 30 minutes; then the mixed and ground materials are put into the screw extrusion Carry out scorched aroma treatment in the pressure puffing machine: control the temperature at 100-180°C, and rotate at 400 rpm; send the processed sauc...

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PUM

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Abstract

The invention discloses a preparation method of caramel sauce which is prepared from the following raw materials: 150-200 parts of whole milk powder, 100-200 parts of glucose syrup, 200-300 parts of oral glucose, 50-100 parts of brown sugar, 70-200 parts of white sugar, 40-60 parts of grease, 6 parts of emulsifying agent, 4 parts of sodium bicarbonate and 100-120 parts of water. The preparation method comprises the following steps: accurately weighing the raw materials and putting the raw materials into a refiner for compounding and grinding; then putting the mixed and ground materials into a screw extrusion bulking machine for caramelizing; and putting the treated sauce material into the refiner for mixing, and enabling the water content of the sauce material to be less than 9% to obtain the finished product. The invention has the advantages that the whole preparation process has short flow and stable product quality, and when the sauce material enters the refiner again for mixing after being caramelized, flavorings or water can be added to ensure that the taste of the final product meets the requirement.

Description

technical field [0001] The invention relates to a preparation method of candy sauce, in particular to a preparation method of caramel sauce. Background technique [0002] Candy jam is mostly used for candy filling, ice cream filling or various cake fillings. Traditional toffee sauce is made by mixing raw materials using physical methods and then boiling them in a pot. Not only does it take a long time, but the quality of the finished product is not easy to guarantee. Contents of the invention [0003] The object of the invention is to provide a method for preparing caramel sauce with simple process and good taste quality. [0004] To achieve the above object, the present invention can take the following technical solutions: [0005] The preparation method of caramel sauce of the present invention, it is prepared from raw material whole milk powder, glucose syrup, oral glucose, brown sugar, white sugar, grease, emulsifier, sodium bicarbonate and water according to followin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/34
Inventor 张旭东陈秀廷南宾朋
Owner ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
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