A kind of multifunctional milk fat sauce and its preparation method and application

A multi-functional, creamy technology, applied in the direction of application, edible oil/fat, and edible oil/fat, can solve the problems of unstable expansion force of oil-precipitated cakes, difficulty in controlling the temperature of the mixed liquid, and high professional level requirements, so as to shorten the production process time, maintain a soft and moist taste, and have a wide range of applications

Active Publication Date: 2020-11-17
付祥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is difficult to control the temperature of the mixture, and then mix it evenly by hand, oil precipitation often occurs, the expansion force of the cake is unstable, the operation is complicated and takes a long time, and requires a high professional level of operation

Method used

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  • A kind of multifunctional milk fat sauce and its preparation method and application
  • A kind of multifunctional milk fat sauce and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-10

[0049] The formula of the multifunctional cream sauce provided by Examples 1-10 is shown in Table 1.

[0050] Table 1

[0051]

[0052]

[0053]Note: The emulsifiers used in Examples 1-6 are propylene glycol fatty acid esters, polyglycerol fatty acid esters, monoglyceride fatty acid esters, phospholipids and soybean oil compound (the ratio is 11:19:20:35:100) ; The emulsifier used in Examples 7-10 is the compound of propylene glycol fatty acid ester, polyglycerol fatty acid ester, monoglyceride fatty acid ester, phospholipid and soybean oil (the ratio is 12:20:19:18:131).

[0054] The types of flavors used in Examples 1-10 are: cheese flavor, taro flavor, sweet potato flavor, pumpkin flavor, purple potato flavor, orange flavor, pineapple flavor, grapefruit flavor, and apple flavor.

[0055] The natural ingredients used in Examples 1-10 are: cream cheese, sweet potato, raw sweet potato, raw pumpkin, raw purple potato, raw potato, orange powder, pineapple fruit powder, gr...

Embodiment 11

[0059] The difference from Example 1 is that 50 grams of Yingu quick-fat cake oil is also added.

Embodiment 12

[0061] The difference from Example 2 is that 50 grams of Yingu quick-fat cake oil is also added.

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PUM

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Abstract

The invention provides a multifunctional butterfat sauce and a preparation method and application thereof. The multifunctional butterfat sauce is emulsion liquid containing water, sugar and oil, has the swelling and fluffing function, can be widely applied to making of various dessert such as cakes and flaky pastries, and is stable in form, good in dispersity and free of precipitation in long-term storage. The multifunctional butterfat sauce is prepared from 0-2600 parts of cane sugar, 200-1500 parts of malt sugar, 200-1000 parts of sorbitol, 0-100 parts of vegetable oil, 300-1300 parts of natural food material, 0-12 parts of essence and 50-200 parts of compound emulsifier; the natural food material is selected from one or more of pumpkins, potatoes, cream cheese, sweet potatoes, purple sweet potatoes, rice flour, taros, pineapple powder, orange powder, shaddock powder and lemon powder. The total sugar content of the multifunctional butterfat sauce is 85wt% or below, and the total oil content of the multifunctional butterfat sauce is 20wt% or below.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a multifunctional milk fat sauce and its preparation method and application. Background technique [0002] The traditional method of making cakes needs to mix some eggs, sugar, and a little salt evenly until they are half-baked, then add flour and mix well, then add quick-rising cake oil, and finally add vegetable oil, milk, essence and mixed liquid. It is difficult to control the temperature of the mixture, and then mix it evenly by hand, oil precipitation often occurs, the expansion force of the cake is unstable, the operation is complicated and takes a long time, and requires a high professional level of operation. [0003] In view of this, the present invention is proposed. Contents of the invention [0004] The first object of the present invention is to provide a multi-functional cream sauce, which is a milky liquid containing water, sugar, and oil, which has the functions ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D7/00
CPCA21D2/181A21D2/36A21D2/366
Inventor 付建农付祥
Owner 付祥
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