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Custard cream with modified starch, and preparation method thereof

A starch and modification technology, which is applied in the field of custard sauce and its preparation with modified starch, can solve the problems of hard taste, lower binding force, poor water retention, etc., achieve mild smell and improve texture performance , Improve the effect of water retention capacity

Active Publication Date: 2016-11-16
HENAN HENGRUI STARCH TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the starch is aged, the binding force with other components such as egg yolk is reduced, and the water retention becomes poor, which leads to the phenomenon of water separation in the custard sauce, and the taste becomes hard

Method used

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  • Custard cream with modified starch, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The custard sauce added with modified starch in this example is prepared from the following raw materials in parts by weight: 43 parts of water, 16 parts of white sugar, 10 parts of fresh egg yolk, 7 parts of whole milk powder, 10 parts of fructose syrup, 8 parts of butter, 6 parts of hydroxypropyl distarch phosphate, 0.15 parts of sucrose fatty acid lipid, 0.1 part of citric acid, and 0.1 part of potassium sorbate.

[0029] The preparation method of the custard sauce added with modified starch in this embodiment, the specific operation steps are:

[0030] 1) Mix white sugar and fresh egg yolk in an egg beater until fluffy and fine, and obtain material 1;

[0031] 2) Mix whole milk powder, fructose syrup, hydroxypropyl distarch phosphate, sucrose fatty acid ester, and water evenly, add to the material 1 prepared in step 1), heat to 92°C in a jacketed pot, heat and stir for 25 minutes, Stir until there are no solid particles to obtain material 2;

[0032] 3) Cool the m...

Embodiment 2

[0034] The custard sauce added with modified starch in this example is prepared from the following raw materials in parts by weight: 36 parts of water, 15 parts of white sugar, 11 parts of fresh egg yolk, 6 parts of whole milk powder, 8 parts of fructose syrup, 6 parts of butter, 5 parts of hydroxypropyl distarch phosphate, 0.1 part of monoglyceride, 0.15 part of citric acid, 0.15 part of sodium dehydroacetate.

[0035] The preparation method of the custard sauce added with modified starch in this embodiment, the specific operation steps are:

[0036] 1) Mix white sugar and fresh egg yolk in an egg beater until fluffy and fine, and obtain material 1;

[0037] 2) Mix whole milk powder, fructose syrup, hydroxypropyl distarch phosphate, sucrose fatty acid ester, and water evenly, add to the material 1 prepared in step 1), heat to 90°C in a sandwich pot, heat and stir for 30 minutes, Stir until there are no solid particles to obtain material 2;

[0038] 3) Cool the material 2 pr...

Embodiment 3

[0040] The custard sauce added with modified starch in this example is prepared from the following raw materials in parts by weight: 50 parts of water, 18 parts of white sugar, 12 parts of fresh egg yolk, 8 parts of whole milk powder, 9 parts of fructose syrup, 7 parts of butter, 8 parts of hydroxypropyl distarch phosphate, 0.2 part of sucrose fatty acid lipid, 0.2 part of citric acid, and 0.2 part of benzoic acid.

[0041] The preparation method of the custard sauce added with modified starch in this embodiment, the specific operation steps are:

[0042] 1) Mix white sugar and fresh egg yolk in an egg beater until fluffy and fine, and obtain material 1;

[0043] 2) Mix whole milk powder, fructose syrup, hydroxypropyl distarch phosphate, sucrose fatty acid ester, and water evenly, add to the material 1 prepared in step 1), heat and stir in a sandwich pot to 95°C for 20 minutes, Stir until there are no solid particles to obtain material 2;

[0044] 3) Cool the material 2 prep...

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Abstract

The invention specifically discloses a custard cream with modified starch and a preparation method thereof, belonging to the technical field of food processing. The custard cream is prepared from the following raw materials by weight: 36 to 50 parts of water, 15 to 18 parts of white granulated sugar, 10 to 12 parts of fresh egg yolk, 6 to 8 parts of whole milk powder, 8 to 10 parts of high fructose corn syrup, 6 to 8 parts of butter, 5 to 8 parts of hydroxypropyl waxy corn modified starch, 0.1 to 0.2 part of a fatty acid ester emulsifier, 0.1 to 0.2 part of an acidity conditioning agent and 0.1 to 0.2 part of an antiseptic. The raw materials cooperated with each other in the restricted amount ranges, so the prepared custard cream tastes fine and smooth, presents attractive luster and has long shelf life, resistance to high-temperature boiling, mechanical shearing resistance and good freezing-thawing stability. The preparation method is simple to operate and suitable for industrial promotion and application.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to custard sauce added with modified starch and a preparation method thereof. Background technique [0002] Custard sauce originated in the United Kingdom. After continuous extension and development, it plays an important role in Western-style desserts. It is widely used. In addition to decorating the surface of bread, it can also be sandwiched in bread, stuffed into puffs, etc. Wait. It is mainly made by cooking egg yolk, milk, sugar, low-gluten flour, etc. It can be eaten cold or hot, and is widely loved by people. However, during circulation and long-term storage, custard sauce tends to dehydrate and become thinner, or age and harden. This is because low-gluten wheat flour or cornstarch is often added to custard sauce, and low-gluten wheat flour or cornstarch amylose When the content is high, after cooling, the starch molecules rearrange and combine in a limited area, s...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L29/30
Inventor 张淑芬吴磊吴宗帅朱津津褚冰王真真陈冠杰张永胡荣柳
Owner HENAN HENGRUI STARCH TECH CO LTD
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