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Natural scorching-aroma cream and preparation method thereof

A technology of burnt aroma and butter, which is applied in the field of natural burnt butter and its preparation, can solve the problems of low edible value, not resistant to baking and aroma retention, etc., achieve rich flavor, realize industrialized stable production, and have good baking resistance Effect

Inactive Publication Date: 2016-05-11
TIANJIN NANQIAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to highlight the burnt flavor, some of the same industry will use the essence of caramel and burnt cream to mix. This mixture smells like burnt aroma at first, but after roasting, the sweetness is too strong, basically without burnt cream flavor, not Baking resistance and poor fragrance retention, low edible value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of natural caramel cream is composed of butter 90%, fructose syrup 3%, whole milk powder 2%, water 5% by mass percentage,

[0018] The preparation method of natural caramel cream is as follows:

[0019] (1) Add water into the reaction kettle and heat it to 40°C, then add whole milk powder, and obtain the water phase material after being completely dissolved;

[0020] (2) Feed the warmed and softened butter into the water phase material in step (1), start stirring at 100rpm, continue heating to 60°C, add fructose syrup after the butter is completely melted, start homogeneous stirring at 3000rpm, and continue to heat up React at 120°C for 20 minutes. When the supernatant is taken and the red color measured by the Lovibond colorimetric method is 4.5R, the stirring is stopped and the reaction is terminated.

[0021] (3) Cool the natural burnt cream obtained in step (2) to below 50° C. for filling, and store in cold storage.

Embodiment 2

[0023] A natural caramel cream is composed of 95% of butter, 3% of fructose syrup, 1% of whole milk powder and 1% of water according to the mass percentage.

[0024] The preparation method of natural caramel cream is as follows:

[0025] (1) Add water into the reaction kettle and heat it to 50°C, then add whole milk powder, and obtain the water phase material after being completely dissolved;

[0026] (2) Feed the softened butter into the water phase material in step (1), start stirring at 300rpm, continue heating to 60°C, add fructose syrup after the butter is completely melted, start homogeneous stirring at 3000rpm, and continue to heat up To 100°C, react for 50 minutes, when the supernatant is taken, and the red color measured by Lovibond colorimetry is 4.5R, the stirring is stopped and the reaction is terminated.

[0027] (3) Cool the natural burnt cream obtained in step (2) to below 50° C. for filling, and store in cold storage.

Embodiment 3

[0029] A natural burnt cream is composed of 90% of butter, 7% of fructose syrup, 0.5% of whole milk powder and 2.5% of water according to the mass percentage.

[0030] The preparation method of natural caramel cream is as follows:

[0031] (1) Add water to the reaction kettle and heat it to 43°C, then add whole milk powder, and obtain the water phase material after being completely dissolved;

[0032] (2) Feed the softened butter into the water phase material in step (1), start stirring at 180rpm, continue heating to 60°C, add fructose syrup after the butter is completely melted, start homogeneous stirring at 3000rpm, and continue to heat up To 112°C, react for 35 minutes, when the supernatant was taken, and the red color measured by Lovibond colorimetry was 4.5R, the stirring was stopped to terminate the reaction.

[0033] (3) Cool the natural burnt cream obtained in step (2) to below 50° C. for filling, and store in cold storage.

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Abstract

The invention belongs to the technical field of grease deep processing, and particularly relates to natural scorching-aroma cream and a preparation method thereof. Natural butter serves as the main body, the type of sugar is carefully selected, an efficient Maillard reaction is performed under certain temperature and time conditions by adopting a proper stirring mode and a proper stirring speed at a proper sugar and egg white proportion, and thus the obtained product is richer and mellower in flavor; a rich scorching aroma can be given by adding a small amount of natural scorching-aroma cream, and the additional value of margarine can be increased by adding the natural scorching-aroma cream into the margarine.

Description

technical field [0001] The invention belongs to the technical field of oil deep processing, and in particular relates to a natural burnt butter and a preparation method thereof. Background technique [0002] my country's baking industry has been in a steady growth trend. In recent years, the annual growth rate once approached 30%. The reason why baked products are so popular with consumers is largely due to the tangy buttery aroma of freshly baked baked products. In the smell of its own raw materials. The burnt aroma is produced by the Maillard reaction of the sugar and protein substances in the dough under the high temperature of baking. Due to the limited baking time, this burnt aroma has not been brought to the extreme. [0003] At present, the Maillard reaction technology is widely used in the production of food flavors. This technology has a very good application in meat flavors and tobacco flavors, but it has not been directly applied to oils and fats. In order to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C15/12
CPCA23C15/12
Inventor 陈正文
Owner TIANJIN NANQIAO FOOD
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