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Cheese-free long-shelf-life pizza wiredrawing sauce as well as preparation method and application thereof

A technology of pizza salsa sauce and shelf life, which is applied in the field of seasonings, can solve the problems of easy drawing of pizza, and achieve the effects of strong processability, simple storage conditions and low cost

Active Publication Date: 2021-03-26
广州合诚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally, authentic pizza will use mozzarella cheese. The pizza made in this way is easy to brush, and the taste is mellow and milky.

Method used

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  • Cheese-free long-shelf-life pizza wiredrawing sauce as well as preparation method and application thereof
  • Cheese-free long-shelf-life pizza wiredrawing sauce as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053](1) 7.5 kg of hydroxypropyl diphthyl phosphate ester (from 5% by mass by Braser Device, the following example test method is the same, viscosity 2000bu), 0.7kg Proco Sugar (mass percentage 95 % Can pass 60 mesh sieve, the same as), 0.12kg 槐 胶 (viscosity 3000MPa · s), 0.05kg alginate (viscosity 1000MPa · s), 0.4kg citrus fiber, 0.2kg of chicken protein powder and 0.06kg sorbic acid Potassium was mixed, stirred at 20 rpm for 5 minutes, adding 7kg sorbitol liquid (solid content of 70%, lower) and 2.5kg of consumption glycerin (mass percentage greater than 99.5%, the same), stirred at 20 rpm for 5 minutes Mixed material 1.

[0054](2) A mixture of mixture obtained in 20 rpm agitating step (1), 27 kg of sterile distilled water and 46.39 kg of maltose sugar (the solid product content is 80 to 82%, the solid product content) is added to the stirring state. 20 rpm was stirred for 5 minutes, and 8kg edible vegetable oil (soybean oil, the same) was added, and the mixture was obtained at 30...

Embodiment 2

[0058](1) 9.5 kg of hydroxypropyl diphthyl phosphate (viscosity 1700bu), 1.0kg Procolis, 0.18kg Rucopolymeal (viscosity 2500MPa · s), 0.1kg alginate (viscosity 750 MPa · s), 0.5kg of citrus fibers, 0.5 kg of chicken protein powder and 0.08 kg of sorbate were mixed with 25 rpm for 5 minutes, and 10 kg sorbitol liquid and 3.0 kg of consumption glycerol were added, and mixture was stirred at 25 rpm for 5 minutes to obtain a mixture 1.

[0059](2) The mixture of 30 kg of sterile distilled water and 35.04 kg of malt syrup were added under a stirring state, and 10 kg of edible vegetable oil was added to 3200 rpm by stirring at 25 rpm for 5 minutes. The mixture was obtained by the minute.

[0060](3) Steam, the mixture is 2 heated to 90 ~ 95 ° C, and the heat preservation is 25 minutes to the gelation, and the control solid content is 60 to 62%.

[0061](4) Cooling to a temperature of 70 to 75 ° C, adding 0.1 kg of water-free citric acid, stirring at 25 rpm for 5 minutes, cooled to a temperature be...

Embodiment 3

[0063](1) 11.5 kg of hydroxypropyl diphthyl phosphate (viscosity 1400bu), 1.3kg Procolis, 0.24kg Rucopourne Gum (viscosity 2000MPa · S), 0.15 kg of alginate (500 mPa · s), 0.6kg citrus fiber, 0.8 kg of chicken protein powder and 0.1 kg of potassium sorbate were mixed with 30 rpm for 5 minutes, and 13 kg sorbitol liquid and 3.5 kg of glycerol were added to give 30 rpm for 5 minutes to obtain mixture 1.

[0064](2) 33 kg of sterile distilled water and 23.69 kg of malt syrup were added to 30 rpm for 5 minutes at a stirred state of 33 kg of sterile distilled water and 23.69 kg of maltose, and 12 kg edible vegetable oil was added to 3500 rpm. The mixture was obtained by the minute.

[0065](3) Steam, the mixture is 2 heated to 90 ~ 95 ° C, and the insulation is 30 minutes to gelatin, and the control solid content is 60 to 62%.

[0066](4) Cooling to a temperature of 70 to 75 ° C, adding 0.12 kg of waterless citric acid, stirring at 30 rpm for 5 minutes, cooled to a temperature below 50 ° C for fi...

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PUM

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Abstract

The invention discloses cheese-free long-shelf-life pizza wiredrawing sauce as well as a preparation method and application thereof. The wiredrawing sauce comprises the following components: malt syrup, oil, sorbitol, glycerol, modified starch, pullulan, locust bean gum, propylene glycol alginate, fibers, protein powder and an acidity regulator. The pizza wiredrawing sauce is in a semi-solid stateat normal temperature, is easy to smear on pizza cakes, becomes soft after being heated, has a similar wiredrawing phenomenon with mozzarella cheese during pulling, is lower in cost than cheese, onlyhas slight sweetness and strong processability, can be blended into pizza sauces with different flavors by matching with various food raw materials, and has a shelf life of 180 days.

Description

Technical field[0001]The present invention belongs to the field of seasonings, and in particular, the present invention relates to a preparation method and application of a long-shelf life of cheese.Background technique[0002]Pizza (PIZZA) is a kind of food originating in Italy, and is loved by consumers of various countries. The common practice of pizza is to cover ketchups, cheeses, and other ingredients above the fermented round spheres, and be baked by the oven. The pizza will be drawn to be marked during separation. This drawing phenomenon is produced by the characteristics of the cheese. Generally, authentic pizza will use Masulira cheese, which makes the pizza that is easy to brush, and the mouthmellol is positive, and the taste is strong.[0003]Cheese is a fermented milk product, and each kilogram of cheese products are concentrated by a rich fermentation of milk, rich in protein, calcium, fat, phosphorus and vitamins, is a pure natural food. At the same time, the impact of ch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L3/3508A21D13/41A21D13/28
CPCA23L27/60A23L3/3508A21D13/41A21D13/28Y02A40/90
Inventor 李嘉瑜郭桦周雪松曾建新蒋文真
Owner 广州合诚实业有限公司
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