Egg milk custard containing emulsified butter and making method thereof
By combining the pre-emulsified oil phase and step-by-step temperature-controlled emulsification process with a citrus pectin-locust bean gum compound thickener, the problem of eggy smell in egg and milk custard was solved, and the natural flavor was improved and the product stability was enhanced.
Patent Information
- Application Number
- CN202511038180.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-28
- Publication Date
- 2025-09-09
AI Technical Summary
During the preparation process of existing egg and milk custard, the eggy smell brought by eggs is difficult to be effectively removed, and the traditional additive improvement method does not meet the consumer's demand for natural flavor.
The pre-emulsified oil phase and step-by-step temperature-controlled emulsification process are used, combined with a citrus pectin-locust bean gum compound thickener, and hydroxypropyl distarch phosphate is added twice to reduce oil oxidation and the release of eggy odor, and mask the odor with natural flavor.
It effectively reduces the eggy smell, improves product taste and stability, provides a good flavor experience, and reduces dependence on traditional flavor additives.
Smart Images
Figure SMS_1
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food, and relates to an egg and milk custard containing emulsified butter and a preparation method thereof. Background Art
[0002] Custard custard is a typical Western dessert sauce with a delicate and smooth texture and a rich and sweet taste. It is widely used in various baked foods such as filled puffs, tarts, cake rolls, etc. However, custard custard requires the addition of more eggs during preparation. Eggs will bring an eggy smell, which mainly comes from the sulfides and lipids in the egg yolk. Although heating will eliminate some of the fishy smell, in most cases some will remain. The common way to improve it is to add a variety of flavor additives. However, today's consumers are more pursuing natural flavors rather than the flavors brought by additives. Therefore, how to reduce the use of flavor additives while giving custard custard a good flavor is also what the current manufacturers are studying. Summary of the Invention
[0003] The object of the present invention is to provide an egg and milk custard containing emulsified butter and a production method thereof. The present invention improves the fluidity of the butter by pre-emulsifying the oil phase, and combines a step-by-step temperature-controlled emulsification process to reduce oil oxidation and the release of eggy odor. At the same time, a citrus pectin-locust bean gum compound is used to replace the traditional thickener, thereby improving the viscosity while masking the odor with natural flavor. In addition, hydroxypropyl distarch phosphate is added twice during the production process to synergistically reduce the eggy odor.
[0004] The purpose of the present invention can be achieved through the following technical solutions: A method for preparing egg and milk custard containing emulsified butter, the method comprising the following steps: Step S1: mixing butter, soybean oil, and mono- and di-glycerol fatty acid esters, adding whey protein powder, and stirring to obtain a pre-emulsified oil phase; Step S2, mixing citrus pectin, locust bean gum, hydroxypropyl distarch phosphate, and water to obtain a colloid-starch premix phase; Step S3, mixing the egg yolk liquid, white sugar, trehalose, and citric acid to obtain an egg yolk-glycoside premix phase; Step S4, mixing the egg yolk-sugar premixed phase and the colloid-starch premixed phase, then adding the pre-emulsified oil phase, and preliminarily emulsifying to obtain a preliminarily emulsified product; Step S5, re-emulsifying the preliminary emulsified product, hydroxypropyl distarch phosphate, and skim milk powder to obtain a re-emulsified product; Step S6: adding dipotassium hydrogen phosphate to the re-emulsified product, final emulsification, adjusting pH, pasteurizing, filling, and storing.
[0005] Furthermore, in step S1, the mass ratio of the butter, soybean oil, mono- and diglycerides of fatty acids, and whey protein is 12-14:2-4:1.1-1.3:5.1-5.5; the mixing refers to uniformly mixing in a water bath at 48-52° C.; and the stirring refers to stirring at a speed of 7500-8500 rpm for 3-4 minutes.
[0006] Furthermore, in step S2, the mass ratio of citrus pectin, locust bean gum, hydroxypropyl distarch phosphate, and water is 0.33-0.37:0.22-0.24:1-1.2:18-22; and the mixing refers to heating to 38-42° C., stirring at 450-550 rpm for 8-12 minutes, and then standing for 4-6 minutes.
[0007] Furthermore, in step S3, the mass ratio of the egg yolk liquid, white sugar, trehalose, and citric acid is 13-17:9.6-11:4-5:0.05-0.07; and the mixing refers to stirring at a speed of 250-350 rpm in a water bath at 38-42°C for 5-7 minutes.
[0008] Furthermore, in step S4, the mass ratio of the egg yolk-sugar premixed phase, the colloid-starch premixed phase, and the pre-emulsified oil phase is 4.05-4.11:2.92-2.96:2.88-2.94; the preliminary emulsification refers to heating to 53-57° C. and stirring at 8000-12000 rpm for 2-4 minutes.
[0009] Furthermore, in step S5, the mass ratio of the preliminary emulsified product, hydroxypropyl distarch phosphate, and skimmed milk powder is 9-9.2:0.5-0.6:0.3-0.4; and the re-emulsification refers to heating to 63-67° C., stirring at 7500-8500 rpm for 2-4 minutes, and keeping warm for 4-6 minutes.
[0010] Furthermore, in step S6, the mass ratio of the re-emulsified product to dipotassium hydrogen phosphate is 100:0.08-0.12; the final emulsification refers to heating to 71-73° C., stirring at 4500-5500 rpm for 1-3 minutes, cooling to 30° C., and homogenizing once at a pressure of 15 MPa; and the pH adjustment refers to adjusting the pH to 6.1-6.5.
[0011] Beneficial effects of the present invention: (1) The present invention improves the fluidity of butter and reduces the oil-water interfacial tension by mixing soybean oil and mono- and diglycerol fatty acid esters when preparing the pre-emulsified oil phase. On this basis, whey protein powder is introduced for stirring to make the emulsion droplets more delicate and stable, thereby avoiding the aggregation of the oil phase in the subsequent emulsification stage. On this basis, when the pre-emulsified oil is mixed with the egg yolk-glycoside premixed phase and the colloid-starch premixed phase, gradient temperature control emulsification is adopted. The step-by-step emulsification process reduces oil oxidation and avoids the superposition of oxidative rancidity and egg odor. The step-by-step emulsification process fully disperses and refines the egg yolk-glycoside premixed phase, the colloid-starch premixed phase and the pre-emulsified oil phase, thereby avoiding the possible premature interaction of lecithin in the egg yolk with the oil phase. By gradually increasing the temperature, the egg odor is gradually eliminated while avoiding premature coagulation of the protein component, thereby giving the final product a smooth taste and good flavor, as well as good stability.
[0012] (2) The present invention introduces a plant colloid, i.e., a compound of citrus pectin and acacia pectin, when preparing the colloid-starch premix phase, to replace traditional tasteless thickeners such as xanthan gum and additional flavor additives. While improving the viscosity and taste of the final product, the inherent flavor helps to mask the eggy smell.
[0013] (3) The present invention adds hydroxypropyl distarch phosphate twice during the preparation process. The first time, it participates in the compounding of citrus pectin and acacia pectin to improve the gelling effect; the second time, it participates in the re-emulsification to compensate for the viscosity loss caused by high temperature treatment during the re-emulsification operation and improve the emulsification effect. DETAILED DESCRIPTION
[0014] In order to further illustrate the technical means and effects adopted by the present invention to achieve the predetermined purpose of the invention, the specific implementation methods, structures, features and effects of the present invention are described in detail below in combination with the embodiments.
[0015] Example 1 A method for preparing egg and milk custard containing emulsified butter, the method comprising the following steps: Step S1: mixing butter, soybean oil, and mono- and di-glycerol fatty acid esters, adding whey protein powder, and stirring to obtain a pre-emulsified oil phase; Step S2, mixing citrus pectin, locust bean gum, hydroxypropyl distarch phosphate, and water to obtain a colloid-starch premix phase; Step S3, mixing the egg yolk liquid, white sugar, trehalose, and citric acid to obtain an egg yolk-glycoside premix phase; Step S4, mixing the egg yolk-sugar premixed phase and the colloid-starch premixed phase, then adding the pre-emulsified oil phase, and preliminarily emulsifying to obtain a preliminarily emulsified product; Step S5, re-emulsifying the preliminary emulsified product, hydroxypropyl distarch phosphate, and skim milk powder to obtain a re-emulsified product; Step S6: adding dipotassium hydrogen phosphate to the re-emulsified product, final emulsification, adjusting pH, pasteurizing, filling, and storing.
[0016] In step S1, the mass ratio of butter, soybean oil, mono- and diglycerides of fatty acids, and whey protein is 12:2:1.1:5.1; the mixing refers to uniform mixing in a 48° C. water bath; and the stirring refers to stirring at a speed of 7500 rpm for 3 minutes.
[0017] In step S2, the mass ratio of citrus pectin, locust bean gum, hydroxypropyl distarch phosphate, and water is 0.33:0.22:1:18; the mixing refers to heating to 38° C., stirring at 450 rpm for 8 minutes, and then standing for 4 minutes.
[0018] In step S3, the mass ratio of the egg yolk liquid, white sugar, trehalose, and citric acid is 13:9.6:4:0.05; the mixing refers to stirring at 250 rpm in a 38° C. water bath for 5 minutes.
[0019] In step S4, the mass ratio of the egg yolk-sugar premix phase, the colloid-starch premix phase, and the pre-emulsified oil phase is 4.05:2.92:2.88; the preliminary emulsification refers to heating to 53° C. and stirring at 8000 rpm for 2 minutes.
[0020] In step S5, the mass ratio of the preliminary emulsified product, hydroxypropyl distarch phosphate, and skimmed milk powder is 9:0.5:0.3; the re-emulsification refers to heating to 63° C., stirring at 7500 rpm for 2 minutes, and keeping warm for 4 minutes.
[0021] The mass ratio of the re-emulsified product and dipotassium hydrogen phosphate in step S6 is 100:0.08; the final emulsification refers to heating to 71° C., stirring at 4500 rpm for 1 min, cooling to 30° C., and homogenizing once at a pressure of 15 MPa; the pH adjustment refers to adjusting the pH to 6.1.
[0022] Example 2 A method for preparing egg and milk custard containing emulsified butter, the method comprising the following steps: Step S1: mixing butter, soybean oil, and mono- and di-glycerol fatty acid esters, adding whey protein powder, and stirring to obtain a pre-emulsified oil phase; Step S2, mixing citrus pectin, locust bean gum, hydroxypropyl distarch phosphate, and water to obtain a colloid-starch premix phase; Step S3, mixing the egg yolk liquid, white sugar, trehalose, and citric acid to obtain an egg yolk-glycoside premix phase; Step S4, mixing the egg yolk-sugar premixed phase and the colloid-starch premixed phase, then adding the pre-emulsified oil phase, and preliminarily emulsifying to obtain a preliminarily emulsified product; Step S5, re-emulsifying the preliminary emulsified product, hydroxypropyl distarch phosphate, and skim milk powder to obtain a re-emulsified product; Step S6: adding dipotassium hydrogen phosphate to the re-emulsified product, final emulsification, adjusting pH, pasteurizing, filling, and storing.
[0023] In step S1, the mass ratio of the butter, soybean oil, mono- and diglycerides of fatty acids, and whey protein is 12.5:2.5:1.1:5.2; the mixing refers to uniformly mixing in a 49° C. water bath; and the stirring refers to stirring at a speed of 7800 rpm for 3.2 min.
[0024] In step S2, the mass ratio of citrus pectin, locust bean gum, hydroxypropyl distarch phosphate, and water is 0.34:0.22:1.05:19; the mixing refers to heating to 39° C., stirring at 480 rpm for 9 minutes, and then standing for 4 minutes.
[0025] In step S3, the mass ratio of the egg yolk liquid, white sugar, trehalose, and citric acid is 14:9.8:4.2:0.05; the mixing refers to stirring at 280 rpm for 5 minutes in a 39°C water bath.
[0026] In step S4, the mass ratio of the egg yolk-sugar premix phase, the colloid-starch premix phase, and the pre-emulsified oil phase is 4.08:2.93:2.9; the preliminary emulsification refers to heating to 54° C. and stirring at 9000 rpm for 2.5 minutes.
[0027] In step S5, the mass ratio of the preliminary emulsified product, hydroxypropyl distarch phosphate, and skimmed milk powder is 9.05:0.52:0.33; the re-emulsification refers to heating to 64° C., stirring at 7800 rpm for 2.5 minutes, and keeping warm for 4.5 minutes.
[0028] The mass ratio of the re-emulsified product and dipotassium hydrogen phosphate in step S6 is 100:0.09; the final emulsification refers to heating to 71° C., stirring at 4700 rpm for 1.5 min, cooling to 30° C., and homogenizing once at a pressure of 15 MPa; the pH adjustment refers to adjusting the pH to 6.2.
[0029] Example 3 A method for preparing egg and milk custard containing emulsified butter, the method comprising the following steps: Step S1: mixing butter, soybean oil, and mono- and di-glycerol fatty acid esters, adding whey protein powder, and stirring to obtain a pre-emulsified oil phase; Step S2, mixing citrus pectin, locust bean gum, hydroxypropyl distarch phosphate, and water to obtain a colloid-starch premix phase; Step S3, mixing the egg yolk liquid, white sugar, trehalose, and citric acid to obtain an egg yolk-glycoside premix phase; Step S4, mixing the egg yolk-sugar premixed phase and the colloid-starch premixed phase, then adding the pre-emulsified oil phase, and preliminarily emulsifying to obtain a preliminarily emulsified product; Step S5, re-emulsifying the preliminary emulsified product, hydroxypropyl distarch phosphate, and skim milk powder to obtain a re-emulsified product; Step S6: adding dipotassium hydrogen phosphate to the re-emulsified product, final emulsification, adjusting pH, pasteurizing, filling, and storing.
[0030] In step S1, the mass ratio of butter, soybean oil, mono- and diglycerides of fatty acids, and whey protein is 13:3:1.2:5.3; the mixing refers to uniform mixing in a 50°C water bath; and the stirring refers to stirring at a speed of 8000 rpm for 3.5 minutes.
[0031] In step S2, the mass ratio of citrus pectin, locust bean gum, hydroxypropyl distarch phosphate, and water is 0.35:0.23:1.1:20; the mixing refers to heating to 40° C., stirring at 500 rpm for 10 minutes, and then standing for 5 minutes.
[0032] In step S3, the mass ratio of the egg yolk liquid, white sugar, trehalose, and citric acid is 15:10.3:4.5:0.06; the mixing refers to stirring at 300 rpm for 6 minutes in a 40°C water bath.
[0033] In step S4, the mass ratio of the egg yolk-sugar premix phase, the colloid-starch premix phase, and the pre-emulsified oil phase is 4.08:2.94:2.91; the preliminary emulsification refers to heating to 55° C. and stirring at 10,000 rpm for 3 minutes.
[0034] In step S5, the mass ratio of the preliminary emulsified product, hydroxypropyl distarch phosphate, and skimmed milk powder is 9.1:0.55:0.35; the re-emulsification refers to heating to 65° C., stirring at 8000 rpm for 3 minutes, and keeping warm for 5 minutes.
[0035] In step S6, the mass ratio of the re-emulsified product and dipotassium hydrogen phosphate is 100:0.1; the final emulsification refers to heating to 70° C., stirring at 5000 rpm for 2 minutes, cooling to 30° C., and homogenizing once at a pressure of 15 MPa; and the pH adjustment refers to adjusting the pH to 6.3.
[0036] Example 4 A method for preparing egg and milk custard containing emulsified butter, the method comprising the following steps: Step S1: mixing butter, soybean oil, and mono- and di-glycerol fatty acid esters, adding whey protein powder, and stirring to obtain a pre-emulsified oil phase; Step S2, mixing citrus pectin, locust bean gum, hydroxypropyl distarch phosphate, and water to obtain a colloid-starch premix phase; Step S3, mixing the egg yolk liquid, white sugar, trehalose, and citric acid to obtain an egg yolk-glycoside premix phase; Step S4, mixing the egg yolk-sugar premixed phase and the colloid-starch premixed phase, then adding the pre-emulsified oil phase, and preliminarily emulsifying to obtain a preliminarily emulsified product; Step S5, re-emulsifying the preliminary emulsified product, hydroxypropyl distarch phosphate, and skim milk powder to obtain a re-emulsified product; Step S6: adding dipotassium hydrogen phosphate to the re-emulsified product, final emulsification, adjusting pH, pasteurizing, filling, and storing.
[0037] In step S1, the mass ratio of the butter, soybean oil, mono- and diglycerides of fatty acids, and whey protein is 13.5:3.5:1.3:5.4; the mixing refers to uniform mixing in a 51° C. water bath; and the stirring refers to stirring at a speed of 8200 rpm for 3.8 min.
[0038] In step S2, the mass ratio of citrus pectin, locust bean gum, hydroxypropyl distarch phosphate, and water is 0.36:0.24:1.15:21; the mixing refers to heating to 41° C., stirring at 520 rpm for 11 minutes, and then standing for 6 minutes.
[0039] In step S3, the mass ratio of the egg yolk liquid, white sugar, trehalose, and citric acid is 16:10.6:4.7:0.07; the mixing refers to stirring at 320 rpm in a 41° C. water bath for 7 minutes.
[0040] In step S4, the mass ratio of the egg yolk-sugar premix phase, the colloid-starch premix phase, and the pre-emulsified oil phase is 4.1:2.95:2.92; the preliminary emulsification refers to heating to 56° C. and stirring at 11,000 rpm for 3.5 minutes.
[0041] In step S5, the mass ratio of the preliminary emulsified product, hydroxypropyl distarch phosphate, and skimmed milk powder is 9.15:0.56:0.37; and the re-emulsification refers to heating to 66° C., stirring at 8200 rpm for 3.5 minutes, and keeping warm for 5.5 minutes.
[0042] The mass ratio of the re-emulsified product and dipotassium hydrogen phosphate in step S6 is 100:0.11; the final emulsification refers to heating to 73° C., stirring at 5300 rpm for 2.5 min, cooling to 30° C., and homogenizing once at a pressure of 15 MPa; the pH adjustment refers to adjusting the pH to 6.4.
[0043] Example 5 A method for preparing egg and milk custard containing emulsified butter, the method comprising the following steps: Step S1: mixing butter, soybean oil, and mono- and di-glycerol fatty acid esters, adding whey protein powder, and stirring to obtain a pre-emulsified oil phase; Step S2, mixing citrus pectin, locust bean gum, hydroxypropyl distarch phosphate, and water to obtain a colloid-starch premix phase; Step S3, mixing the egg yolk liquid, white sugar, trehalose, and citric acid to obtain an egg yolk-glycoside premix phase; Step S4, mixing the egg yolk-sugar premixed phase and the colloid-starch premixed phase, then adding the pre-emulsified oil phase, and preliminarily emulsifying to obtain a preliminarily emulsified product; Step S5, re-emulsifying the preliminary emulsified product, hydroxypropyl distarch phosphate, and skim milk powder to obtain a re-emulsified product; Step S6: adding dipotassium hydrogen phosphate to the re-emulsified product, final emulsification, adjusting pH, pasteurizing, filling, and storing.
[0044] In step S1, the mass ratio of butter, soybean oil, mono- and diglycerides of fatty acids, and whey protein is 14:4:1.3:5.5; the mixing refers to uniform mixing in a 52° C. water bath; and the stirring refers to stirring at a speed of 8500 rpm for 4 minutes.
[0045] In step S2, the mass ratio of citrus pectin, locust bean gum, hydroxypropyl distarch phosphate, and water is 0.37:0.24:1.2:22; the mixing refers to heating to 42° C., stirring at 550 rpm for 12 minutes, and then standing for 6 minutes.
[0046] In step S3, the mass ratio of the egg yolk liquid, white sugar, trehalose, and citric acid is 17:11:5:0.07; the mixing refers to stirring at 350 rpm in a 42° C. water bath for 7 minutes.
[0047] In step S4, the mass ratio of the egg yolk-sugar premix phase, the colloid-starch premix phase, and the pre-emulsified oil phase is 4.11:2.96:2.94; the preliminary emulsification refers to heating to 57° C. and stirring at 12,000 rpm for 4 minutes.
[0048] In step S5, the mass ratio of the preliminary emulsified product, hydroxypropyl distarch phosphate, and skimmed milk powder is 9.2:0.6:0.4; the re-emulsification refers to heating to 67° C., stirring at 8500 rpm for 4 minutes, and keeping warm for 6 minutes.
[0049] In step S6, the mass ratio of the re-emulsified product and dipotassium hydrogen phosphate is 100:0.12; the final emulsification refers to heating to 73° C., stirring at 5500 rpm for 3 minutes, cooling to 30° C., and homogenizing once at a pressure of 15 MPa; and the pH adjustment refers to adjusting the pH to 6.5.
[0050] Example 6 On the basis of Example 3, the mass ratio of butter, soybean oil, mono- and diglycerides of fatty acids, and whey protein in step S1 was changed to 14:2.5:0.7:5.3, and other conditions remained consistent with Example 3.
[0051] Example 7 On the basis of Example 3, the mass ratio of citrus pectin, locust bean gum, hydroxypropyl distarch phosphate and water in step S2 was changed to 0.23:0.35:1.1:20, and other conditions remained the same as in Example 3.
[0052] Example 8 On the basis of Example 3, the mass ratio of citrus pectin, locust bean gum, hydroxypropyl distarch phosphate, and water in step S2 was changed to 0.35:0.23:0.8:20.3, and other conditions remained the same as in Example 3.
[0053] Example 9 On the basis of Example 3, the mass ratio of citrus pectin, locust bean gum, hydroxypropyl distarch phosphate, and water in step S2 was changed to 0.35:0.23:1.5:19.6, and other conditions remained the same as in Example 3.
[0054] Example 10 On the basis of Example 3, the mass ratio of citrus pectin, locust bean gum, hydroxypropyl distarch phosphate, and water in step S2 was changed to 0.23:0.23:1.22:20, and other conditions remained the same as in Example 3.
[0055] Example 11 On the basis of Example 3, the locust bean gum in step S2 was removed and replaced with xanthan gum of equal weight, and other conditions remained the same as in Example 3.
[0056] Example 12 On the basis of Example 3, xanthan gum was added to step S2, and the mass ratio of citrus pectin, locust bean gum, xanthan gum, hydroxypropyl distarch phosphate and water was 0.25:0.2:0.13:1.1:20, and other conditions remained the same as in Example 3.
[0057] Example 13 On the basis of Example 3, the hydroxypropyl distarch phosphate in step S5 was removed and replaced with an equal weight of skim milk powder, and other conditions remained the same as in Example 3.
[0058] Comparative Example 1 On the basis of Example 3, keeping other conditions unchanged, the method for preparing a custard custard containing emulsified butter was changed to include the following steps: Step S1, mixing butter, soybean oil, mono- and diglycerol fatty acid esters, egg yolk liquid, white sugar, trehalose, and citric acid in a 40° C. water bath, then adding whey protein powder, and stirring at 8000 rpm for 3.5 min to obtain a composite phase; Step S2, mixing citrus pectin, locust bean gum, hydroxypropyl distarch phosphate, and water to obtain a colloid-starch premix phase; Step S3, mixing the composite phase and the colloid-starch premix phase, and preliminarily emulsifying them to obtain a preliminarily emulsified product; Step S4, re-emulsifying the preliminary emulsified product, hydroxypropyl distarch phosphate, and skim milk powder to obtain a re-emulsified product; Step S5: adding dipotassium hydrogen phosphate to the re-emulsified product, final emulsification, adjusting pH, pasteurizing, filling, and storing.
[0059] Comparative Example 2 On the basis of Example 3, keeping other conditions unchanged, the method for preparing a custard custard containing emulsified butter was changed to include the following steps: Step S1: butter, soybean oil, and mono- and diglycerides of fatty acids were mixed, and then whey protein powder, citrus pectin, locust bean gum, hydroxypropyl distarch phosphate, and water were added. The mixture was stirred at 8000 rpm in a 50° C. water bath for 13.5 minutes, and then allowed to stand for 5 minutes to obtain a composite phase. Step S2, mixing the egg yolk liquid, white sugar, trehalose, and citric acid to obtain an egg yolk-glycoside premix phase; Step S3, uniformly mixing the egg yolk-sugar base premixed phase and the composite phase, and preliminarily emulsifying to obtain a preliminarily emulsified product; Step S4, re-emulsifying the preliminary emulsified product, hydroxypropyl distarch phosphate, and skim milk powder to obtain a re-emulsified product; Step S5: adding dipotassium hydrogen phosphate to the re-emulsified product, final emulsification, adjusting pH, pasteurizing, filling, and storing.
[0060] Comparative Example 3 On the basis of Example 3, keeping other conditions unchanged, the method for preparing a custard custard containing emulsified butter was changed to include the following steps: Step S1: mixing butter, soybean oil, and mono- and di-glycerol fatty acid esters, adding whey protein powder, and stirring to obtain a pre-emulsified oil phase; Step S2, mixing citrus pectin, locust bean gum, hydroxypropyl distarch phosphate, and water to obtain a colloid-starch premix phase; Step S3, mixing the egg yolk liquid, white sugar, trehalose, and citric acid to obtain an egg yolk-glycoside premix phase; Step S4, mixing the egg yolk-sugar premixed phase and the colloid-starch premixed phase, then adding the pre-emulsified oil phase, and preliminarily emulsifying to obtain a preliminarily emulsified product; Step S5: emulsifying the preliminary emulsified product, hydroxypropyl distarch phosphate, skim milk powder, and dipotassium hydrogen phosphate, adjusting the pH, pasteurizing, filling, and storing; the emulsification includes heating to 70° C., stirring at 5000 rpm for 7 minutes, keeping warm for 5 minutes, cooling to 30° C., and homogenizing once at a pressure of 15 MPa.
[0061] Comparative Example 4 On the basis of Example 3, keeping other conditions unchanged, the method for preparing a custard custard containing emulsified butter was changed to include the following steps: Step S1: mixing butter, soybean oil, and mono- and di-glycerol fatty acid esters, adding whey protein powder, and stirring to obtain a pre-emulsified oil phase; Step S2, mixing citrus pectin, locust bean gum, hydroxypropyl distarch phosphate, and water to obtain a colloid-starch premix phase; Step S3, mixing the egg yolk liquid, white sugar, trehalose, and citric acid to obtain an egg yolk-glycoside premix phase; Step S4, mixing the egg yolk-sugar premixed phase and the colloid-starch premixed phase, then adding the pre-emulsified oil phase, hydroxypropyl distarch phosphate, and skim milk powder, and performing preliminary emulsification to obtain a preliminary emulsified product; the preliminary emulsification comprises heating to 65° C., stirring at 8000 rpm for 6 minutes, and keeping warm for 5 minutes; Step S5: adding dipotassium hydrogen phosphate to the preliminary emulsified product, final emulsification, adjusting pH, pasteurizing, filling, and storing.
[0062] Comparative Example 5 On the basis of Example 3, keeping other conditions unchanged, the method for preparing a custard custard containing emulsified butter was changed to include the following steps: Step S1: mixing butter, soybean oil, and mono- and di-glycerol fatty acid esters, adding whey protein powder, and stirring to obtain a pre-emulsified oil phase; Step S2, mixing citrus pectin, locust bean gum, hydroxypropyl distarch phosphate, and water to obtain a colloid-starch premix phase; Step S3, mixing the egg yolk liquid, white sugar, trehalose, and citric acid to obtain an egg yolk-glycoside premix phase; Step S4: mixing the egg yolk-sugar premixed phase and the colloid-starch premixed phase, then adding the pre-emulsified oil phase, hydroxypropyl distarch phosphate, skim milk powder, and dipotassium hydrogen phosphate, emulsifying, adjusting the pH, pasteurizing, filling, and storing; the emulsification includes heating to 70° C., stirring at 5000 rpm for 8 minutes, keeping warm for 5 minutes, cooling to 30° C., and homogenizing once at a pressure of 15 MPa.
[0063] The egg and milk custard prepared in Examples 1-13 and Comparative Examples 1-5 was used as a sample, and 10 sensory assessors who met the sensory evaluation criteria were selected. They were aged between 20 and 40 years old and had received sensory evaluation training. The flavor of the samples was evaluated using a comprehensive scoring method, with no egg smell being 0 points and severe egg smell being 5 points. The higher the score, the heavier the egg smell. The scores were averaged and recorded as shown in Table 1 below.
[0064] Table 1 As shown in Table 1, the egg and milk custard containing emulsified butter prepared by the present invention can effectively improve the eggy smell and has a good flavor.
[0065] The above description is merely a preferred embodiment of the present invention and does not constitute any form of limitation to the present invention. Although the present invention has been disclosed as a preferred embodiment as above, it is not intended to limit the present invention. Any person skilled in the art can make some changes or modifications to equivalent embodiments using the technical contents disclosed above without departing from the scope of the technical solution of the present invention. However, any indirect modifications, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention are still within the scope of the technical solution of the present invention.
Claims
1. A method for preparing egg and milk custard containing emulsified butter, characterized by: The production method comprises the following steps: Step S1: mixing butter, soybean oil, and mono- and di-glycerol fatty acid esters, adding whey protein powder, and stirring to obtain a pre-emulsified oil phase; Step S2, mixing citrus pectin, locust bean gum, hydroxypropyl distarch phosphate, and water to obtain a colloid-starch premix phase; Step S3, mixing the egg yolk liquid, white sugar, trehalose, and citric acid to obtain an egg yolk-glycoside premix phase; Step S4, mixing the egg yolk-sugar premixed phase and the colloid-starch premixed phase, then adding the pre-emulsified oil phase, and preliminarily emulsifying to obtain a preliminarily emulsified product; Step S5, re-emulsifying the preliminary emulsified product, hydroxypropyl distarch phosphate, and skim milk powder to obtain a re-emulsified product; Step S6: adding dipotassium hydrogen phosphate to the re-emulsified product, final emulsification, adjusting pH, pasteurizing, filling, and storing.
2. The method for preparing egg and milk custard containing emulsified butter according to claim 1, characterized in that: In step S1, the mass ratio of the butter, soybean oil, mono- and diglycerides of fatty acids, and whey protein is 12-14:2-4:1.1-1.3:5.1-5.5; the mixing refers to uniformly mixing in a water bath at 48-52° C.; and the stirring refers to stirring at a speed of 7500-8500 rpm for 3-4 minutes.
3. The method for preparing egg and milk custard containing emulsified butter according to claim 1, characterized in that: In step S2, the mass ratio of citrus pectin, locust bean gum, hydroxypropyl distarch phosphate, and water is 0.33-0.37:0.22-0.24:1-1.2:18-22; the mixing refers to heating to 38-42° C., stirring at 450-550 rpm for 8-12 minutes, and then standing for 4-6 minutes.
4. The method for preparing egg and milk custard containing emulsified butter according to claim 1, characterized in that: In step S3, the mass ratio of the egg yolk liquid, white sugar, trehalose, and citric acid is 13-17:9.6-11:4-5:0.05-0.07; the mixing refers to stirring at a speed of 250-350 rpm in a water bath at 38-42°C for 5-7 minutes.
5. The method for preparing egg and milk custard containing emulsified butter according to claim 1, characterized in that: In step S4, the mass ratio of the egg yolk-sugar premixed phase, the colloid-starch premixed phase, and the pre-emulsified oil phase is 4.05-4.11:2.92-2.96:2.88-2.94; the preliminary emulsification refers to heating to 53-57° C. and stirring at 8000-12000 rpm for 2-4 minutes.
6. The method for preparing egg and milk custard containing emulsified butter according to claim 1, characterized in that: In step S5, the mass ratio of the preliminary emulsified product, hydroxypropyl distarch phosphate, and skimmed milk powder is 9-9.2:0.5-0.6:0.3-0.4; the re-emulsification refers to heating to 63-67° C., stirring at 7500-8500 rpm for 2-4 minutes, and keeping warm for 4-6 minutes.
7. The method for making egg and milk custard containing emulsified butter according to claim 1, characterized in that: In step S6, the mass ratio of the re-emulsified product and dipotassium hydrogen phosphate is 100:0.08-0.12; the final emulsification refers to heating to 71-73° C., stirring at 4500-5500 rpm for 1-3 minutes, cooling to 30° C., and homogenizing once at a pressure of 15 MPa; the pH adjustment refers to adjusting the pH to 6.1-6.5.