Baking-resistant fruit flavor sauce used for egg tart, and preparation method thereof
A baking-resistant and flavored sauce technology, applied in the field of food processing, can solve the problems of high cost, surface collapse, and no frost resistance, and achieve the effects of low production cost, stable quality, and good baking resistance.
Inactive Publication Date: 2019-03-12
GUANGZHOU HAODAO FOOD CO LTD
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- Abstract
- Description
- Claims
- Application Information
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Problems solved by technology
Egg tart liquid is generally made of milk, granulated sugar, whipped cream and egg yolk liquid. At present, the egg tart liquid used in many bakeries is carefully prepared by bakers. It is time-consuming, not frost-resistant, and cannot be stored for a long time.
Moreover, the milk and whipped cream content of hand-made egg tart liquid is relatively high, which leads to high cost and cannot produce better economic benefits.
On the other hand, the egg tarts sold on the market have a single taste, and the surface collapses after baking.
Method used
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Embodiment 1-4
[0073] Get the raw materials ready according to the formula weight ratio described in table 1, then prepare the fruit flavor sauce according to the following steps,
[0074] (1) Mix white sugar, milk powder, table salt, β-carotene, dipotassium hydrogen phosphate, sorbitan monostearate, and hydroxypropyl methylcellulose, and then add them to a 40-65°C In the water, add egg liquid to form a mixture A, stir the mixture A to fully dissolve it and inhale it into the emulsifier;
[0075] (2) Turn on the emulsifier and its vacuum device, emulsify for 5 minutes, and control the speed of the emulsifier at 3000-8000rpm / min;
[0076] (3) Add sodium caseinate, colloid, and polyoxyethylene (20) sorbitan monostearate into soybean oil at 40-70°C, stir to disperse evenly, and form mixture B;
[0077] (4) Add milk fat into mixture B, stir to make it fully mixed, and form mixture C;
[0078] (5) Add mixture C to the emulsifier and mix it with mixture A, turn on the emulsifier and vacuum devic...
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The invention discloses a baking-resistant fruit flavor sauce used for egg tart, and a preparation method thereof. The flavor sauce consists of the following raw materials: soybean oil, water, white granulated sugar, fruit concentrated juice or fruit raw stock, milk fat, milk powder, egg liquid, sodium caseinate, colloid, edible spices, beta-carotene, polyoxyethylene (20) sorbitan monostearate, sorbitan monostearate, hydroxypropyl methyl cellulose, dipotassium hydrogen phosphate and edible salt. The baking-resistant fruit flavor sauce used for the egg tart prepared by the method is in a liquidstate with a certain consistency, can be solidified and formed after baking, has good baking resistance, does not collapse, can replace manual egg tart liquid in a cake shop or a baking room, and istime-saving and efficient. On the other hand, the production cost is low, the quality of the product is stable in the freezing storage process, the frost resistance is good, a large amount of industrial production can be carried out, and better economic benefit can be generated; and the sauce has various fruit flavors, and meets diversified consumption requirements for consumers.
Description
technical field [0001] The invention belongs to the field of food processing, and in particular relates to a baking-resistant fruit flavor sauce for egg tarts and a preparation method thereof. Background technique [0002] With the continuous development of the economy and society, the rise of modern living standards and the acceleration of the rhythm, egg tarts are more and more popular with consumers because of their convenience, quickness, and mellow flavor. Egg tart liquid is generally made of milk, granulated sugar, whipped cream and egg yolk liquid. At present, the egg tart liquid used in many bakeries is carefully prepared by bakers. It is time-consuming, not frost-resistant, and cannot be stored for a long time. And the egg tart liquid milk of manual modulation, whipping cream content are higher, cause cost higher, can not produce better economic benefit. On the other hand, the egg tarts sold on the market have a single taste, and the surface collapses after baking....
Claims
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Login to View More IPC IPC(8): A21D13/38A21D13/31
CPCA21D13/31A21D13/38
Inventor 张志平宁宗峰陈春香
Owner GUANGZHOU HAODAO FOOD CO LTD