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Nut custard stuffing and making method thereof

A technology for nuts and fillings, which is applied in the directions of oil-containing food ingredients, oligosaccharide-containing food ingredients, and food ingredients as thickeners, etc., to achieve the effects of pleasant chewing, attractive color and good performance

Inactive Publication Date: 2021-06-25
GUANGZHOU YISHENGYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It may be due to the recognition of customers, or it may be because the custard powder is too distinctive and difficult to replace, so there is an urgent need for a custard filling with better flavor and more unique taste to make up for the lack of market in this respect. blank

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A nut custard filling, calculated by weight percentage, the nut custard filling comprises 1-10% of nuts, vegetable oil: 10.0-40.0%, white sugar 5.0-40.0%, condensed milk 2.0-20.0%, oligomeric Maltose 1.0~10.0%, whole milk powder 0.20~10.00%, whey powder 0.20~10.00%, whey protein powder 0.10~10.00%, salt 0.01~3.00%, food additive 0.01~10.00%, food flavor and fragrance 0.1~ 2.00%, food coloring 0.005-0.500%, drinking water 10.0%-60.0%.

[0031] According to the above content, the maltooligosaccharide can be selected from oligoglucose.

[0032] According to the above content, the vegetable oil is refined vegetable oil or soybean oil.

[0033] According to the above content, the nuts are one or more of peanut kernels, walnut kernels, melon seed kernels, cashew nuts, macadamia nuts and hazelnut kernels.

[0034] According to the above, the food additive consists of hydroxypropyl distarch phosphate, acetylated distarch phosphate, sodium starch octenyl succinate, colloid, gl...

Embodiment 2

[0050] A nut custard filling, calculated by weight percentage, the nut custard filling comprises nuts 5%, vegetable oil: 10.0%, white sugar 20%, condensed milk 10%, maltooligosaccharide 5%, whole milk powder 5% %, whey powder 5%, whey protein powder 5%, salt 2%, food additives 5%, food flavors and fragrances 1%, food pigments 0.25%, drinking water 10.0% to 60.0%.

[0051] According to the above content, a method for making nut custard fillings comprises the following steps:

[0052] S1): Heat 30-40% water and glucose syrup to 55°C, stir and dissolve milk powder, whey powder, and whey protein powder, keep warm for 15 minutes, and transfer to an emulsifier;

[0053] S2): Under the high-speed shearing and stirring of the emulsifier, slowly add oil and emulsifier to make it a uniform system, and pre-emulsify for 8 minutes;

[0054] S3): homogenization: pass the emulsion through a homogenizer, and homogenize once under 20MPA;

[0055] S4): Add white granulated sugar, condensed milk...

Embodiment 3

[0062] A nut custard filling, calculated by weight percentage, the nut custard filling comprises nuts 7%, vegetable oil: 25%, white sugar 10%, condensed milk 10%, maltooligosaccharide 5%, whole milk powder 5% %, whey powder 8%, whey protein powder 7%, salt 1.5%, food additives 6%, food flavors and fragrances 1.5%, food pigments 0.25%, drinking water 10.0% to 60.0%.

[0063] According to the above content, a method for making nut custard fillings comprises the following steps:

[0064] S1): Heat 30-40% water and glucose syrup to 55°C, stir and dissolve milk powder, whey powder, and whey protein powder, keep warm for 15 minutes, and transfer to an emulsifier;

[0065] S2): Under the high-speed shearing and stirring of the emulsifier, slowly add oil and emulsifier to make it a uniform system, and pre-emulsify for 8 minutes;

[0066] S3): homogenization: pass the emulsion through a homogenizer, and homogenize once under 20MPA;

[0067] S4): Add white granulated sugar, condensed ...

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Abstract

The invention provides a nut custard stuffing which comprises the following components in percentage by weight: 1 to 10 percent of nuts, 10.0 to 40.0 percent of vegetable oil, 5.0 to 40.0 percent of white granulated sugar, 2.0 to 20.0 percent of condensed milk, 1.0 to 10.0 percent of maltooligosaccharide, 0.20 to 10.00 percent of whole milk powder, 0.20 to 10.00 percent of whey powder, 0.10 to 10.00 percent of whey protein powder, 0.01 to 3.00 percent of table salt, 0.01 to 10.00 percent of food additives, 0.1 to 2.00 percent of food flavors and fragrances, 0.005 to 0.500 percent of food pigments and 10.0 to 60.0 percent of drinking water. According to the custard stuffing added with the nuts, provided by the invention, a new process ratio is adopted, so that the influence of the addition of the nuts on the stability of a product can be avoided, and the obtained product is attractive in color and luster and smooth in mouth feel, and can keep good performance in long-term logistics and storage. The gap that custard stuffing with better flavor and more unique taste is lacked in the market is well solved. Meanwhile, the method is unique, and the proportion is simple.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a nut custard filling and a preparation method thereof. Background technique [0002] Custard Powder (Custard Powder, also known as egg powder, custard powder, and Custard premix powder) is a food additive commonly used in the food industry. It is usually powdery, light yellow or orange, and has a milky aroma. Custard powder is often used in bread, pastry, pudding and fillings. Because custard powder is easy to melt, its fragrance, softness and smoothness make it always play an important role in food production. [0003] Custard powder is generally divided into ordinary custard powder and instant custard powder. The difference between the two is that ordinary custard powder needs to be boiled with water to form a soft and smooth filling. Instant custard powder The powder only needs to be stirred and dissolved directly with water to make fillings. [0004] Instant custa...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L25/00
CPCA23V2002/00A23L25/00A23L27/66A23V2200/242A23V2250/18A23V2250/28A23V2250/54252A23V2250/5072A23V2250/507A23V2250/5086A23V2250/5036A23V2250/506A23V2250/5082A23V2250/5026A23V2250/6406A23V2250/642A23V2250/032A23V2250/192A23V2250/182
Inventor 王黄儒
Owner GUANGZHOU YISHENGYUAN FOOD CO LTD
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