Preparation method of low-sugar low-fat flavor sauce

A flavor sauce, low-fat technology, applied in the field of food processing, can solve the problem of low-fat and low-sugar people being unfriendly, and achieve the effect of promoting sales, promoting development, and improving adaptation to the crowd.

Pending Publication Date: 2020-11-17
广州市凯虹香精香料有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional seasoning sauces, such as custard sauce, salad dressing, mayonnaise, etc., are mostly high-fat and high-s...

Method used

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  • Preparation method of low-sugar low-fat flavor sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A low-sugar and low-fat flavor sauce prepared from the following raw materials in parts by weight: 28 parts of sugar alcohol, 30 parts of vegetable oil, 7 parts of glycerin, 3.5 parts of modified starch, 1 part of milk powder, 0.3 parts of acidity agent, and 0.05 parts of emulsifier 0.2 parts of edible gum, 0.2 parts of preservatives, 0.3 parts of food essence, 0.1 parts of edible salt, 1.2 parts of sodium starch octenyl succinate, and 28.15 parts of water.

[0025] The sugar alcohol is 14 parts of sorbitol and 14 parts of maltitol.

[0026] The vegetable oil is soybean oil.

[0027] The modified starch is hydroxypropyl distarch phosphate.

[0028] The milk powder is whole milk powder.

[0029] The acidity agent is 0.2 part of citric acid and 0.1 part of lactic acid.

[0030] The emulsifier is mono- and di-fatty acid glycerides.

[0031] The edible gum is xanthan gum.

[0032] The preservative is potassium sorbate.

[0033] A preparation method of low-sugar and lo...

Embodiment 2

[0039] A low-sugar and low-fat flavor sauce prepared from the following raw materials in parts by weight: 30 parts of sugar alcohol, 32 parts of vegetable oil, 5 parts of glycerin, 3 parts of modified starch, 1.5 parts of milk powder, 0.25 parts of acidity agent, and 0.05 parts of emulsifier 0.2 parts of edible gum, 0.2 parts of preservatives, 0.3 parts of edible essence, 0.15 parts of edible salt, 1.3 parts of sodium starch octenyl succinate, and 26.05 parts of water.

[0040] The sugar alcohol is 10 parts of sorbitol and 20 parts of maltitol.

[0041] The vegetable oil is soybean oil.

[0042] The modified starch is hydroxypropyl distarch phosphate.

[0043] The milk powder is whole milk powder.

[0044] The acidity agent is 0.1 part of citric acid and 0.15 part of lactic acid.

[0045] The emulsifier is mono- and di-fatty acid glycerides.

[0046] The edible gum is xanthan gum.

[0047] The preservative is potassium sorbate.

[0048] A preparation method of low-sugar ...

Embodiment 3

[0054] The difference between this embodiment and embodiment 1 is that

[0055] A low-sugar and low-fat flavor sauce prepared from the following raw materials in parts by weight: 32 parts of sugar alcohol, 30 parts of vegetable oil, 6 parts of glycerin, 3.2 parts of modified starch, 1.5 parts of milk powder, 0.35 parts of acidity agent, and 0.05 parts of emulsifier 0.2 parts of edible gum, 0.2 parts of preservatives, 0.35 parts of edible essence, 0.15 parts of edible salt, 1 part of sodium starch octenyl succinate, and 25 parts of water.

[0056] The sugar alcohol is 14 parts of sorbitol and 14 parts of maltitol.

[0057] The vegetable oil is soybean oil.

[0058] The modified starch is hydroxypropyl distarch phosphate.

[0059] The milk powder is whole milk powder.

[0060] The acidity agent is 0.2 part of citric acid and 0.1 part of lactic acid.

[0061] The emulsifier is mono- and di-fatty acid glycerides.

[0062] The edible gum is carrageenan.

[0063] The preservat...

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Abstract

The invention discloses a low-sugar low-fat flavor sauce. The low-sugar low-fat flavor sauce is prepared from sugar alcohol, vegetable oil, glycerol, modified starch, milk powder, an acidity agent, anemulsifier, edible gum, a preservative, edible essence, edible salt, starch sodium octenylsuccinate and water. The invention further discloses a preparation method of the low-sugar low-fat flavor sauce. The preparation method comprises the steps that (1), a water phase is prepared; and (2), the vegetable oil is slowly added into the water phase, homogenizing and emulsifying are conducted, and thetemperature of the mixture is controlled to be 55 DEG C or below. According to the preparation method of the low-sugar low-fat flavor sauce, on the basis that the flavor of the flavor sauce is guaranteed, the sugar content and the fat content of the flavor sauce can be effectively decreased, therefore, low-fat low-sugar people can well accept the product, the product application population is better increased, product selling is better promoted, and development of enterprises and industries is further promoted.

Description

technical field [0001] The invention belongs to the field of food processing, and specifically refers to a preparation method of low-sugar and low-fat flavor sauce. Background technique [0002] Flavor seasoning sauce has the characteristics of pure flavor, rich nutrition, and wide application, and is more and more popular in baking, catering, and family meal seasoning. Traditional seasoning sauces, such as custard sauce, salad dressing, mayonnaise, etc., are mostly high-fat and high-sugar types, which are not very friendly to the modern low-fat and low-sugar crowd who are pursuing healthier and more trendy. According to the 2013 Epidemiological Survey of Diabetes in China, the current incidence of diabetes among adults is 11.6 cases. In 2019, the number of obese people in China exceeded 250 million. The trend of younger obese people and the health problems caused by obesity have gradually become the focus of social attention. [0003] Therefore, how to reduce the fat and ...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23L27/60A23V2002/00A23V2200/222A23V2250/642A23V2250/6416A23V2250/5086A23V2250/192A23V2250/032A23V2250/042A23V2250/5036
Inventor 蔡贤坤甘靖
Owner 广州市凯虹香精香料有限公司
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