Cheese sauce and preparation method thereof

Abstract

The invention relates to the field of edible sauce, and particularly discloses cheese sauce and a preparation method thereof. The cheese sauce comprises a solid matter, a sweetening agent, a flavoring agent, vegetable oil, water, a flavoring agent, a preservative, an antioxidant, hydroxy propyl distarch phosphate, microcrystalline cellulose and potassium hydrogen tartrate. The preparation method comprises the following steps: step 1, weighing the solid matter, the sweetening agent, the flavoring agent, the flavoring agent, the preservative, the antioxidant, the hydroxy propyl distarch phosphate, the microcrystalline cellulose and the potassium hydrogen tartrate according to a formula, adding the weighed materials into a production pot, weighing water according to a formula, adding the weighed water into the production pot, and uniformly mixing the materials to obtain a powder mixture; step 2, performing homogenizing; step 3, adding vegetable oil and performing emulsifying; step 4, performing heating and preserving heat; step 5, taking out the product of pot; and step 6, performing packaging. The cheese sauce has the advantages that the cheese sauce is compounded by the hydroxy propyl distarch phosphate, the microcrystalline cellulose and the potassium hydrogen tartrate, accordingly, sauce systems can resist high temperatures, and the baking-resistant stability of the sauce systems can be greatly improved.

Description

technical field [0001] The application relates to the field of edible sauces, more specifically, it relates to a cheese sauce and a preparation method thereof. Background technique [0002] With the gradual improvement of people's living standards, people's requirements for food are getting higher and higher, so baked foods appear. Baked foods are based on flour, yeast, salt, sugar and water, and add appropriate amount of oil, dairy products, eggs, etc. , additives, etc., a convenience food baked by a series of complicated technological means. It is not only rich in nutrition, but also has a wide variety, good shape and color, and is suitable for the season. It can be tasted as a refreshment before or after a meal, as a staple food, or as a gift. [0003] As people have higher and higher requirements for baked food, most baked food companies will improve the taste and appearance of their products, such as adding delicious sauces to bread, cakes and other foods as sandwiches...

AI Technical Summary

Problems solved by technology

[0003] As people have higher and higher requirements for baked food, most baked food companies will improve the taste and appearance of their products, such as adding delicious sauces to bread, cakes and other foods as sandwiches to satisfy more consumers However, in the process of processing and production, it is found that the existing high-fat sauce has poor baking stability, and it is easy to be baked when it is used for bread and cake sandwich baking. Substances such as food gum, such as gum arabic, agar, etc., are both thickeners and emulsifiers. The original lipids in the sauce are mixed with the emulsifier and then emulsified to form an emulsification system. The sauce is heated Finally, the water will evaporate, the emulsification system will be easily separated, the dough will be elastic, and at the same time, the dough tissue will be stretched, and the outer wrapped dough will be supported by water vapor, so that the sauce will be absorbed by the bread or cake, resulting in a void

[0004] In view of the above-mentioned related technologies, the inventor believes that the baking stability of the sauce is low and needs to be further improved

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