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Custard cream and preparation method thereof

A technology of sugar and mass percentage content, applied in food science, food preservation, food ingredients as thickeners, etc., can solve the problems of poor baking resistance and poor taste of custard sauce, and achieve excellent baking resistance, good taste effect

Active Publication Date: 2019-03-08
GUANGZHOU XIANBAIDU FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing custard sauce has poor mouthfeel and poor baking resistance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The present embodiment provides a custard sauce, which is composed of the following components in mass percentage: 6% white sugar, 10% glucose syrup, 7% sorbitol, 6% hydroxypropyl distarch phosphate, 20% oil %, milk powder 3%, essence 0.1%, pectin 0.05%, sodium carboxymethylcellulose 1%, gellan gum 0.1%, xanthan gum 0.1%, sodium starch octenyl succinate 1.5%, whey protein 1% , 1% cellulose ether, and the balance is water.

[0021] In addition, this embodiment also provides a preparation method for the above-mentioned custard sauce, which includes the following steps:

[0022] S1) White sugar, glucose syrup, sorbitol, hydroxypropyl distarch phosphate, milk powder, pectin, sodium carboxymethylcellulose, gellan gum, xanthan gum, sodium starch octenyl succinate, whey protein 1. Add cellulose ether into water, stir, and pass through a high-speed emulsifying homogenizer to obtain mixture I;

[0023] S2) Adding oil to the mixture I, heating with steam to 80-87°C and stirring...

Embodiment 2

[0026] This embodiment provides a kind of custard sauce, which is composed of the following components in mass percentage: 7% white sugar, 12% glucose syrup, 8.6% sorbitol, 7% hydroxypropyl distarch phosphate, 28% oil %, milk powder 2%, essence 0.15%, pectin 0.1%, sodium carboxymethylcellulose 0.2%, gellan gum 0.13%, xanthan gum 0.05%, sodium starch octenyl succinate 0.5%, whey protein 0.5% , cellulose ether 0.1%, and the balance is water.

[0027] In addition, this embodiment also provides a preparation method for the above-mentioned custard sauce, which includes the following steps:

[0028] S1) White sugar, glucose syrup, sorbitol, hydroxypropyl distarch phosphate, milk powder, pectin, sodium carboxymethylcellulose, gellan gum, xanthan gum, sodium starch octenyl succinate, whey protein 1. Add cellulose ether into water, stir, and pass through a high-speed emulsifying homogenizer to obtain mixture I;

[0029] S2) Adding oil to the mixture I, heating with steam to 80-87°C a...

Embodiment 3

[0032] This embodiment provides a kind of custard sauce, which is composed of the following components in mass percentage: 8% white sugar, 14% glucose syrup, 9% sorbitol, 8% hydroxypropyl distarch phosphate, 30% oil %, milk powder 2.3%, essence 0.2%, pectin 0.09%, sodium carboxymethylcellulose 0.8%, gellan gum 0.2%, xanthan gum 0.09%, sodium starch octenyl succinate 1%, whey protein 0.9% , 0.7% cellulose ether, and the balance is water.

[0033] In addition, this embodiment also provides a preparation method for the above-mentioned custard sauce, which includes the following steps:

[0034] S1) White sugar, glucose syrup, sorbitol, hydroxypropyl distarch phosphate, milk powder, pectin, sodium carboxymethylcellulose, gellan gum, xanthan gum, sodium starch octenyl succinate, whey protein 1. Add cellulose ether into water, stir, and pass through a high-speed emulsifying homogenizer to obtain mixture I;

[0035] S2) Adding oil to the mixture I, heating with steam to 80-87°C and ...

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Abstract

The invention discloses custard cream and a preparation method thereof, and belongs to the technical field of foods. The custard cream consists of the following components in percentage by mass of 6-8% of white sugar, 10-14% of glucose syrup, 7-9% of sorbitol, 6-8% of hydroxypropyl distarch phosphate, 20-30% of oil, 2-3% of milk powder, 0.1-0.2% of essence, 0.05-0.1% of pectin, 0.2-1% of carboxymethyl cellulose sodium, 0.1-0.2% of gellan gum, 0.05-0.1% of xanthan gum, 0.5-1.5% of sodium starch octenyl succinate, 0.5-1% of whey protein, 0.1-1% of cellulose ether and the balance of water. The custard cream has favorable mouth feel and has the property of resisting baking.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a custard sauce and a preparation method thereof. Background technique [0002] Pastry bakeries have sprung up in major cities. With the improvement of living standards, people have higher and higher requirements for pastries. Due to the rich taste and unique performance of custard sauce, custard sauce is more and more used in bakery products. However, the existing custard sauce has poor mouthfeel and poor baking resistance. [0003] Therefore, it is necessary to design a novel custard sauce to improve mouthfeel and baking resistance. Contents of the invention [0004] The purpose of the present invention is to overcome the deficiencies in the prior art, and provide a custard sauce and a preparation method thereof. The custard sauce has better mouthfeel and better baking resistance. [0005] In order to achieve the above object, the technical solution adopted by th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L29/269A23L29/262A23L29/10A23L29/231A23L29/212A23L3/3562
CPCA23L3/3562A23V2002/00A23L27/60A23L29/10A23L29/212A23L29/231A23L29/262A23L29/269A23L29/27A23V2200/10A23V2200/222A23V2200/242A23V2200/15A23V2250/61A23V2250/642A23V2250/5072A23V2250/51088A23V2250/5086A23V2250/5054A23V2250/54252
Inventor 邢勇王志超
Owner GUANGZHOU XIANBAIDU FOOD TECH CO LTD
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