Baking-resistant sandwich jam and preparation method thereof

A sandwich sauce and baking tong technology, which is applied in the field of bake-resistant sandwich sauce and its preparation, can solve the problems of short shelf life, high sugar content, strong paste taste, etc., and achieve the effect of optimized stability, soft taste and rich flavor

Pending Publication Date: 2020-02-21
JIANGSU QUANYING BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] JP2002250838 improves the emulsification stability of the product and prevents oil separation through the compounding of modified starch and colloid. However, this type of product is relatively stable because of its high starch content and does not need to be whipped, but it has a strong paste taste and mouth-melting Not good, and in order to improve the stability of the

Method used

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  • Baking-resistant sandwich jam and preparation method thereof
  • Baking-resistant sandwich jam and preparation method thereof
  • Baking-resistant sandwich jam and preparation method thereof

Examples

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Effect test

preparation example Construction

[0071] In addition, the present invention also proposes a preparation method of baking-resistant sandwich sauce, said method comprising:

[0072] ① Mix sugar, edible salt, monosodium glutamate, maltodextrin, preservatives, and pigments evenly to obtain powder mixture A1; in actual preparation, these raw materials are mixed together to fully mix and dissolve with enzymatic egg liquid to form Basic stable liquid phase system;

[0073] ②Mix the essence, sour agent, sweetener, antioxidant, pregelatinized starch and edible colloid evenly to obtain the powder mixture A2; this step can make these raw materials mixed with the mixed oil body C and disperse evenly to enhance the stability of the sauce consistency and smoothness, while also enhancing the sauce body flavor and aftertaste;

[0074] ③ After fully mixing the enzymatic egg liquid and water, set the temperature at 15-20°C, let stand at a constant temperature for 5-8 minutes, add the powder mixture A1, stir at medium speed und...

Embodiment 1

[0084] ① Mix sugar, edible salt, monosodium glutamate, maltodextrin, preservatives, and pigments evenly to obtain powder mixture A1;

[0085] ②Mix the essence, sour agent, sweetener, antioxidant, pregelatinized starch and edible colloid evenly to obtain powder mixture A2;

[0086] ③ After fully mixing the enzymatic egg liquid and water, set the temperature at 15°C, let stand at constant temperature for 8 minutes, add powder mixture A1, stir at medium speed for 10 minutes under vacuum conditions, fully dissolve and mix evenly, and obtain liquid material B ;

[0087] ④Mix salad oil, glycerin and emulsifier evenly to obtain mixed oil body C;

[0088] ⑤ Slowly add the powder mixture A2 into the mixed oil body C, stir at a low speed for 5 minutes, then slowly add the liquid material B, and stir at a high speed for 10 minutes, and mix all the materials evenly to obtain a semi-finished sauce;

[0089] ⑥ Pour the semi-finished sauce body obtained in ④ into a water-bath cooking pot a...

Embodiment 2

[0093] ① Mix sugar, edible salt, monosodium glutamate, maltodextrin, preservatives, and pigments evenly to obtain powder mixture A1;

[0094] ②Mix the essence, sour agent, sweetener, antioxidant, pregelatinized starch and edible colloid evenly to obtain powder mixture A2;

[0095] ③After fully mixing the enzymatic egg liquid and water, set the temperature at 18°C, keep it at a constant temperature for 6 minutes, add the powder mixture A1, stir at a medium speed under vacuum for 9 minutes, fully dissolve and mix evenly, and obtain liquid material B ;

[0096] ④Mix salad oil, glycerin and emulsifier evenly to obtain mixed oil body C;

[0097] ⑤ Slowly add the powder mixture A2 into the mixed oil body C, stir at a low speed for 9 minutes, then slowly add the liquid material B, and stir at a high speed for 18 minutes, and mix all the materials evenly to obtain a semi-finished sauce;

[0098] ⑥ Pour the semi-finished sauce body obtained in ④ into a water-bath cooking pot and heat i...

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Abstract

The invention discloses a baking-resistant sandwich jam and a preparation method thereof. The baking-resistant sandwich jam comprises the following raw materials in parts by weight: 18-48% of salad oil, 4-10% of enzymolysis egg liquid, 12-19% of carbohydrate, 4-8% of sour agents, 2.5-3.8% of pre-gelatinized starch, 2-3% of maltodextrin, 3-4% of glycerol, 0.1-0.3% of emulsifier, 0.1-0.3% of ediblecolloid, 0-3% of monosodium glutamate, 0.5-2% of edible salt, 0-0.03% of sweetener, 1-6% of sour agents, 0-0.03% of antioxidant, 0-0.4% of essence, 0.02-0.08% of preservative and 0-0.1% of pigment, with the balance being water. According to the embodiment of the invention, through the synergistic interaction of various modified starches with the edible colloid, the emulsifier, the egg liquid and grease, the prepared baking-resistant sandwich jam can be reasonably matched with bread blanks without influencing normal shaping, fermentation and baking of bread, can keep the original shape in the high-temperature baking process without forming holes, and is rich in flavor and soft in mouthfeel. In addition, the invention effectively utilizes emulsibility, gelability, film forming property and other characteristics of egg white, the emulsifier and the colloid, and comprehensively optimizes the stability of the jam body.

Description

technical field [0001] The invention relates to the technical field of food cooking, in particular to a bake-resistant sandwich sauce and a preparation method thereof. Background technique [0002] With the development of the baked food industry, the market for baked bread in China is broader. Among them, baking filling is a very important and widely used auxiliary raw material, which is mainly used to produce cream for the inside or surface of cakes and bread, for example. It has various functions such as improving the taste of baked products, improving the flavor of products, and improving the nutritional value of products. It is important that the filling should have good baking resistance, melt in the mouth, good texture and stability. [0003] CN200910194379.3 discloses a high-temperature-resistant baking jam and its preparation method and application, including mixing thickener, preservative, solid sweetener and chelate salt, dissolving in water, and heating up to 8...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 张静徐华根
Owner JIANGSU QUANYING BIOLOGICAL TECH CO LTD
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