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Whipped custard cream and preparation method thereof

A cream sauce and selected technology, applied in the field of custard cream sauce and its preparation, can solve the problems of inability to meet the application requirements of modern industrialized bakery products, oil separation, aging and hardening, and poor water retention, etc., and achieve easy freezing. Storage and transportation, good freeze-thaw stability, fine and smooth taste

Inactive Publication Date: 2019-03-19
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But existing custard sauce, when standing for a long time, is easy to water separation, oil separation and aging hardening, and this is because low-gluten wheat flour or cornstarch are often added in custard cream, and low-gluten wheat flour or cornstarch directly High chain starch content, after cooling, in a limited area, the starch molecules rearrange and combine, showing the state of gel aging
After the starch is aged, the binding force with other components such as egg yolk powder is reduced, and the water retention becomes poor, which leads to water separation in custard cream and hard taste
Moreover, due to the combination of custard and milk, custard sauce is easy to breed microorganisms during storage, and the shelf life of the product is short, which cannot meet the application requirements of modern industrialized bakery products

Method used

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  • Whipped custard cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] In this implementation of custard cream sauce, the formula used for each raw material is: water: 53%, hydrogenated palm kernel oil: 14%, sugar: 18%, skimmed milk powder: 5%, sweet whey powder: 5%, egg yolk powder 0.88%, Hydroxypropyl Distarch Phosphate: 2%, Xanthan Gum: 0.3%, Locust Bean Gum 0.2%, Monoglyceride: 1%, Sorbitol: 0.5%, Table Salt: 0.01%, Phosphate: 0.01 %, pigment essence: 0.1%;

[0027] The preparation process is as follows:

[0028] (1) Preparation of oil phase: disperse the emulsifier and edible gum in the above parts by weight in edible oil to prepare oil phase mixture 1;

[0029] (2) Water phase preparation: water phase preparation: adding the above-mentioned syrup, modified starch, white granulated sugar, milk powder, protein, and whey powder into water, and stirring evenly to obtain the water phase mixture 2;

[0030] (3) Mix the water phase and the oil phase and stir evenly to obtain a mixture 3, and control the temperature of the mixture 3 to be ...

Embodiment 2

[0036] In this implementation of custard cream sauce, the formula used for each raw material is: water: 50%, hydrogenated palm kernel oil: 15%, white sugar: 19.86%, whey protein 2%, whole milk powder 3%, egg liquid 2 %, modified starch 3%, microcrystalline cellulose 0.5%, gelatin 0.5%, monoglyceride 0.5%, emulsified starch: 2%, sorbitol: 1.5%, salt: 0.02%, phosphate: 0.02%, color essence : 0.1%;

[0037] The preparation process is as follows:

[0038] (1) Preparation of oil phase: disperse the emulsifier and edible gum in the above parts by weight in edible oil to prepare oil phase mixture 1;

[0039] (2) Water phase preparation: water phase preparation: adding the above-mentioned syrup, modified starch, white granulated sugar, milk powder, protein, and whey powder into water, and stirring evenly to obtain the water phase mixture 2;

[0040] (3) Mix the water phase and the oil phase and stir evenly to obtain a mixture 3, and control the temperature of the mixture 3 to be low...

Embodiment 3

[0046] In this implementation of custard cream sauce, the formula composition of each raw material is: water: 43.9%, hydrogenated palm kernel oil: 20%, glucose: 25%, whole milk powder: 5%, egg yolk powder: 2%, modified starch: 2%, Locust Bean Gum: 0.2%, Guar Gum 0.2%, Monoglyceride: 1%, Sorbitol: 0.5%, Salt: 0.05%, Phosphate: 0.05%, Color Flavor: 0.1%;

[0047] The preparation process is as follows:

[0048] (1) Preparation of oil phase: disperse the emulsifier and edible gum in the above parts by weight in edible oil to prepare oil phase mixture 1;

[0049] (2) Water phase preparation: water phase preparation: adding the above-mentioned syrup, modified starch, white granulated sugar, milk powder, protein, and whey powder into water, and stirring evenly to obtain the water phase mixture 2;

[0050] (3) Mix the water phase and the oil phase and stir evenly to obtain a mixture 3, and control the temperature of the mixture 3 to be lower than 45° C.;

[0051] (4) Homogenization:...

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Abstract

The invention discloses custard cream sauce and a preparation method thereof. The custard cream sauce is composed of the following components in percentage by weight: 30-60% of water, 5-30% of hydrogenated palm kernel oil, 18-30% of saccharides, 5-15% of milk solids, 0.5-3% of eggs, 1-5% of starch, 0.2-2% of colloid, 0.2-3% of an emulsifier, 0.5-2% of sorbitol, 0.01-0.03% of salt, 0.01-0.1% of a pH regulator and 0.02-0.4% of pigment or essence. According to the method disclosed by the invention, by virtue of synergistic effects of the various raw materials in a limited dosage range, the prepared custard cream sauce is fine and smooth in taste, dense in structure, excellent in operability and unique and mellow in flavor, has excellent freeze-thaw stability, is convenient for later refrigerated storage and transport, and is applicable to industrial popularization and application.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a custard cream sauce and a preparation method thereof. Background technique [0002] Custard is transliterated from Custard, which is a transliterated foreign word. It plays an important role in Western-style baking and catering. It is used to make bread and puff sandwiches and surface decorations, and to enrich the taste of baked products. and enhance taste. Custard cream, also known as custard sauce, is an essential material for making French desserts and sweet pies. Traditional custard sauce is mainly composed of eggs and milk mixed with heated and cooked egg and milk mixture, which is a part of French meals. In medieval times, it was popular to bake the custard mixture in puff pastry for dessert. [0003] Due to the rich taste and unique performance of custard sauce, it is more and more used in bakery products. But existing custard sauce, when standing for a long...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/14
CPCA23C13/14
Inventor 黄海瑚曹建王强吕慧
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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