Citrus fiber-containing cheese guacamole and preparation method thereof

A technology of citrus fiber and cheese cow, applied in the field of food condiments, can solve the problems of thinning starch paste, unable to meet the nutritional pursuit of consumers, etc., and achieve the effect of improving the taste of adhesion and non-dispersion.

Active Publication Date: 2020-11-27
河北乐檬生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The avocado ingredient in most avocado sauces is avocado powder, which cannot satisfy consumers' pursuit of nutrition
[0004] In the experiment, it was found that when traditional starch was used to thicken the guacamole containing avocado puree, 5% starch was gelatinized and added to the avocado puree. After standing for 30-60 minutes, the starch paste became obviously thinner

Method used

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  • Citrus fiber-containing cheese guacamole and preparation method thereof
  • Citrus fiber-containing cheese guacamole and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A cheese guacamole containing citrus fiber, the raw material comprises the following components in parts by weight:

[0029] 11 parts of cheese, 10 parts of avocado puree, 10 parts of tomato, 6.5 parts of sweet pepper sauce, 2.5 parts of dehydrated onion, 3.5 parts of soybean oil, 50 parts of water, 3 parts of butter, 4.8 parts of white sugar, 1.1 parts of table salt, 2 parts of egg yolk powder , 6 parts of maltodextrin, 0.1 part of xanthan gum, 1.5 parts of citrus fiber, 0.4 part of white pepper, 0.15 part of garlic powder, 0.2 part of mustard powder, 0.1 part of Vc, 0.5 part of citric acid, 0.1 part of lactic acid, 0.5 part of sodium pyrophosphate 0.15 parts, 0.15 parts of essence, 0.05 parts of pigment, 0.1 parts of potassium sorbate.

[0030] The preparation method of the above cheese guacamole containing citrus fiber comprises the following steps:

[0031] Step 1, weigh the number of dehydrated onions in the formula, add 1:10 hot water for rehydration for 15 minut...

Embodiment 2

[0037] A cheese guacamole containing citrus fiber, the raw materials include the following components in parts by weight: 10 parts of cheese, 12 parts of avocado puree, 5 parts of tomato, 5 parts of sweet pepper sauce, 1 part of dehydrated vegetables, 1 part of soybean oil, 35 parts of water, 1 part of butter, 3 parts of white sugar, 1 part of salt, 1 part of egg yolk powder, 5 parts of maltodextrin, 0.1 part of xanthan gum, 1 part of citrus fiber, 0.2 part of basil powder, 0.3 part of citric acid, lactic acid 0.1 part, 1 part sodium pyrophosphate, 0.1 part essence, 0.07 part pigment, 0.03 part preservative.

[0038] The preparation method of the above cheese guacamole containing citrus fiber comprises the following steps:

[0039] Step 1, weigh the number of dehydrated onions in the formula, add 1:8 hot water for rehydration for 15 minutes, and the rehydration ratio is 5;

[0040] Step 2, adding xanthan gum and white granulated sugar into water, heating the sol for 12 minute...

Embodiment 3

[0045] A cheese guacamole containing citrus fiber, the raw materials include the following components in parts by weight: 13 parts of cheese, 14 parts of avocado puree, 7 parts of tomato, 9 parts of sweet pepper sauce, 2 parts of dehydrated vegetables, 4 parts of soybean oil, 42 parts water, 3 parts butter, 5 parts white sugar, 2 parts salt, 3 parts egg yolk powder, 9 parts maltodextrin, 0.4 parts xanthan gum, 2 parts citrus fiber, 0.2 parts cinnamon powder, 0.4 parts cumin powder, 0.7 parts of Vc, 0.2 parts of lactic acid, 2 parts of EDTA-Na, 0.3 parts of essence, 0.1 parts of pigment, 0-0.1 parts of preservatives.

[0046] The preparation method of the above cheese guacamole containing citrus fiber comprises the following steps:

[0047] Step 1, weigh the number of dehydrated onions in the formula, add 1:12 hot water to rehydrate for 17 minutes, and the rehydration ratio is 6;

[0048] Step 2, adding xanthan gum and white granulated sugar into water, heating the sol for 10 ...

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Abstract

The invention discloses citrus fiber-containing cheese guacamole and a preparation method thereof. The cheese guacamole comprises raw materials of cheese, avocado puree, tomatoes, sweet pepper sauce,dehydrated vegetable, soybean oil, water, cream, white granulated sugar, edible salt, yolk powder, maltodextrin, xanthan gum, citrus fiber, spices and the like. The preparation method comprises the following steps: firstly, re-dehydrating the dehydrated vegetable, then adding the xanthan gum and the white granulated sugar to the water, heating sol to prepare an xanthan gum solution, pulping the tomatoes to obtain tomato pulp, adding the cheese, the cream and the yolk powder to the soybean oil, performing heating and stirring for dissolution, and then uniformly mixing the dissolved materials with the xanthan gum solution, the tomato pulp, the re-dehydrated dehydrated vegetable, the sweet pepper sauce, the maltodextrin and the citrus fiber to obtain a mixture; and finally, adding the remaining components to the mixture to obtain the cheese guacamole. According to the cheese guacamole, the sense of eating, the sense of substance, the color, the aroma and the tissue state are improved overall by mutual cooperation of the components.

Description

technical field [0001] The invention relates to a seasoning sauce, in particular to a cheese guacamole and a preparation method thereof, belonging to the technical field of food condiments. Background technique [0002] Most of the Western-style cheese sauces and guacamole sauces on the market are Western-style sauces. The innovative combination of cheese and avocado brings a fresh taste experience. [0003] The avocado ingredient in most avocado sauces is avocado powder, which cannot satisfy consumers' pursuit of nutrition. [0004] In the experiment, it was found that when traditional starch was used to thicken the guacamole containing avocado puree, 5% starch was gelatinized and added to the avocado puree. After standing for 30-60 minutes, the starch paste became obviously thinner. [0005] As a food raw material, citrus fiber has a stable structure and contains hydrophilic and lipophilic groups. After fully absorbing water, the molecular structure opens, which can thic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L21/12A23L21/15A23L29/206A23L29/269A23L5/41A23L29/00A23L33/21A23L29/30
CPCA23L21/10A23L21/12A23L21/15A23L29/206A23L29/269A23L5/41A23L29/03A23L33/21A23L29/30A23V2002/00A23V2250/5116A23V2250/5086A23V2250/5114A23V2250/032A23V2250/708A23V2250/042A23V2200/048Y02A40/90
Inventor 邓丽丽赵林松黄云霞姜海花
Owner 河北乐檬生物科技有限公司
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