Baking-resistant sandwich jam and preparation method thereof

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...

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 product, a more complicated homogenization process is used. When the product has a high viscosity, it is prone to blockage

[0008] It can be seen that the sandwich sauces currently on the market have problems such as high sugar content, short shelf life, or intolerance to baking. There is no sandwich sauce that is resistant to baking, has a long shelf life, and is good for health.

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