Sandwich sauce premix powder, sandwich sauce and preparation methods of sandwich sauce premix powder and sandwich sauce

Abstract

The present invention discloses sandwich sauce premix powder, sandwich sauce and preparation methods of the sandwich sauce premix powder and sandwich sauce. The sandwich sauce premix powder is composed of the following raw materials in mass percentages: 40-50% of maltodextrin, 20-40% of octenyl succinate starch disodium, 20-40% of hydroxypropyl disstarch phosphate, 4-8% of carrageenan, and 0.01-0.5% of food essence. The sandwich sauce is composed of the following raw materials in mass percentages: 35-55% of vegetable oil, 15-30% of water, 1-15% of a sorbitol solution, 1-15% of sandwich sauce pre-mix powder, 5-15% of white granulated sugar, 1-10% of glycerin, 0.1-1% of edible salt, 0.1-1% of citric acid and 0.05-0.1% of a preservative. The ingredients in the sandwich sauce work synergistically to reduce water activity and effectively avoid migration of water in the sandwich sauce. The sandwich sauce has smooth mouthfeel, does not stick to the teeth, and has uniform and delicate texturewithout tailing. Cost of sandwich sauce production is greatly reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to sandwich sauce premix powder, sandwich sauce and a preparation method thereof. Background technique [0002] Layer cakes, sandwich bread, sandwich biscuits and other cakes often need to use sandwich sauce. Sandwich sauce premix refers to the mixture formed by pre-stirring various powdery raw materials such as starch, emulsifier, thickener, etc. required for making sandwich sauce. When using premix powder to make sandwich sauce, you only need to add some auxiliary materials such as white sugar, water, oil, etc. according to the production process to produce the product, which is easy to operate, convenient to produce, and high in production efficiency. At present, the development of my country's bakery food industry is on the rise, but the technical strength and product quality of bakery product companies are uneven. The use of ready-mixed powder not only meets the conti...

AI Technical Summary

Problems solved by technology

However, in the process of realizing the embodiments of the present application, the inventors of the present application found that the above-mentioned technology has at least the following technical problems: the sandwich sauce added with premix powder is used for cold-processed pastry sandwiches, such as sandwiches for toast bread, cakes, etc. When grouting or puff filling, it is easy to smear, difficult to clean, and the production cost is high. The sandwich sauce is easy to migrate, dry and hard, which affects the product quality of the pastry.