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Low-fat sugar-free high-dietary-fiber custard sauce and preparation method thereof

A technology of high dietary fiber and Shida sauce, which is applied in the fields of oligosaccharide-containing food ingredients, food science, food ingredients, etc., can solve the problems of single category and lack of nutritional value, and achieve the prevention of obesity diseases, rich diet structure, and difficult The effect of digestion and absorption

Pending Publication Date: 2022-03-11
无锡威尔森淀粉工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The custard sauce products in the current market have many flavors, relatively single category, mainly high in sugar and high fat, lack of custard sauce with high nutritional value and rich in various dietary fibers suitable for special groups of people, and reduce Products with higher sugar and oil content have some defects in stability and product texture. Therefore, the development of low-fat and sugar-free high dietary fiber custard sauce meets the needs of the modern market

Method used

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  • Low-fat sugar-free high-dietary-fiber custard sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] This example provides a low-fat-free sugar high dietary fiber Kasida sauce, calculated from the following components: 15 pieces of erythritol, 1 low polyismuttose, 1 maltodextrin, vegetable oil 2 parts, 0.1 serial sodium starch, 0.1 parts of single-bis fatty acid glyceride, 2 denatured starch, 20 oat bran powder, 0.1 parts of edible pigment, 0.1 parts of preservative, 0.01 food flavors, edible colloid 0.1 parts, 0.1 parts of the acidity, 20 parts of water.

[0029] in:

[0030] Plant oil is soybean oil.

[0031] The denatured starch is a porous starch.

[0032] Wear pigment is yellow.

[0033] Preservative is potassium sorbate.

[0034] The emulsifier is polyglyceride.

[0035] The edible colloid is xanthan gum and karawak.

[0036] This example also provides a method for preparing low-fat sugar high diets Kaza sauce, including the following steps:

[0037] Step 1) According to the above weight parts, oat bran powder is dried, crushed, sieved to 180 mesh, and add 4 times wa...

Embodiment 2

[0043] This example provides a low-fat sugar high diets of Cassa sauce, calculated from the following components: 25 parts of erythritol, 5 parts of oligomerum, 5 machine, vegetable oil 10 servant sodium starch sodium starch, 1 single-double fatty acid glycerol, 10 denatured starch, 35 oat bran powder, 1 edible pigment, 1 preservative, 0.03 food flavors, edible colloid 0.8 parts, 1 carotic agent, 90 water.

[0044] in:

[0045] Plant oil is corn oil.

[0046] The denaturated starch is a porous starch and a hydroxypropyl diimenyl phosphate.

[0047] Edible pigment is lemon yellow.

[0048] The preservative is sodium dehydrocetate.

[0049] The emulsifier is a mono-fat fatty glyceride.

[0050] The edible colloid is hydroxypropylmethylcellulose and sodium alginate.

[0051]This example also provides a method for preparing low-fat sugar high diets Kaza sauce, including the following steps:

[0052] Step 1) According to the above weight parts, the oat bran powder is dried, pulverized,...

Embodiment 3

[0058] This example provides a low-fat sugar high diets of Kashi sauce, calculated from the following components: 20 pieces of erythritol, 2 low polyismuttose, 2 maltodextrins, vegetable oil 5, 0.8 sodium starch sodium starch, 0.8 single bis fatty acid glycerides, 8 denaturation starch, 30 oat bran powder, 0.5 edrome 0.5 parts, 0.5 parts of the acidity, 60 parts by water.

[0059] in:

[0060] Plant oil is soy oil and sunflower oil.

[0061] The denaturated starch is a porous starch, a hydroxypropyl diimethyla phosphate, acetylated di-starch phosphate, and acetylated bisthyl;

[0062] Wear pigment is turmeric and lemon yellow.

[0063] Preservative is sodium sorbate and sodium dehydrocetate.

[0064] The emulsifier is a mono-fat fatty glyceride and polyglyceride.

[0065] Eat colloid is one or more of xenurgic and carboxymethylcellulose sodium.

[0066] This example also provides a method for preparing low-fat sugar high diets Kaza sauce, including the following steps:

[0067] St...

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Abstract

The invention provides a low-fat, sugar-free and high-dietary-fiber custard sauce. The invention discloses an oat bran powder which consists of the following components in parts by weight: 15-25 parts of erythritol, 1-5 parts of isomaltooligosacharide, 1-5 parts of maltodextrin, 2-10 parts of vegetable oil, 0.1-3 parts of starch sodium octenylsuccinate, 0.1-1 part of fatty acid monoglyceride and fatty acid diglyceride, 2-10 parts of modified starch, 20-35 parts of oat bran powder, 0.1-1 part of edible pigment, 0.1-1 part of a preservative, 0.01-0.03 part of edible essence and 0.1-0.8 part of edible colloid. 0.1-1 part of an acidity agent and 20-90 parts of water. According to the low-fat, sugar-free and high-dietary-fiber custard sauce and the preparation method thereof, soluble dietary fibers and proteins are provided by adopting the oat bran, sucrose is replaced by the sugar alcohol, and part of fat is replaced by the porous starch, so that the prepared custard sauce has the advantages of being good in stability, capable of being stored for a long time, not prone to bleeding, rich in oat fragrance, rich in dietary fiber and the like. And the sauce has the characteristics of fine and glossy sauce body, soft taste, rich nutrition, low fat, no sugar, green and healthy property and the like.

Description

Technical field [0001] The present invention relates to a low-fat sugar high diets, and the preparation method thereof is a field of food processing technology. Background technique [0002] Traditional Kasida Sauce is the highest in the UK, with eggs, milk, and sugar as the main raw material, after a high temperature cooked. The taste is delicate, and the body is abundant. Many use made of cakes, sandwich and puffs and other products. Products have high-fat, high-sugar, cholesterol and saturated fatty acid content, lack of dietary fiber, nutrient imbalance, eating too much ever have a modern population suffering from diabetes, obesity, cardiovascular disease, etc., is also not conducive to three patients And diet consumption. And the grease in Kasda sauce is too much, which will make the product decline in the product, and the taste is rough. [0003] The starch based product can be used as one of the fat substitute, which can be wound around each other with each other with each...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/10A23L29/30
CPCA23L27/60A23L33/10A23L29/30A23L29/37A23V2002/00A23V2200/328A23V2200/326A23V2250/28A23V2250/5114A23V2250/6402A23V2250/5118A23V2250/5086A23V2250/5036A23V2200/04A23V2250/5026A23V2250/51088
Inventor 周宇许世枫孙秀宇李翠翠
Owner 无锡威尔森淀粉工业有限公司
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