Custard sauce, preparation method and production equipment

Abstract

The invention discloses custard sauce, a preparation method and production equipment, and relates to the technical field of custard sauce production, and the custard sauce comprises the following components in parts by weight: 20-24 parts of yolk liquid, 25-32 parts of white granulated sugar, 22-25 parts of syrup, 23-25 parts of milk powder, 10-15 parts of mixed starch, 26-28 parts of vegetable oil, 1-3 parts of carrageenan, 2-4 parts of locust bean gum, 15-18 parts of tremella pulp and 40-55 parts of water. The custard sauce has the effects of reducing the starch retrogradation phenomenon after the custard sauce is refrigerated, improving the water-retaining property of the custard sauce after the custard sauce is refrigerated, and further improving the texture and quality of the custard sauce.

Description

TECHNICAL FIELD

[0001] The application relates to the technical field of caramels, in particular to a caramel, a preparation method and production equipment. BACKGROUND

[0002] The caramel is also called jam, and is a commonly used stuffing for bread and other desserts.

[0003] In the industrial production of the caramel, raw materials are introduced into a homogenizing tank in batches for homogenizing stirring, and heating and cooling of the caramel are both performed in the tank. Since the main raw materials of the caramel contain starch, the caramel is prone to starch retrogradation, which leads to poor water retention of the caramel during cold storage, and the texture of the caramel becomes hard, which not only affects the taste, but also reduces the quality and shelf life of the product.

[0004] The main cause of the hard texture of the caramel during cold storage is the occurrence of starch retrogradation, but on the other hand, it is also caused by poor combination of raw materials or water. Therefore, in the research and development of the production process, on the one hand, the temperature change needs to be controlled to reduce the occurrence of starch retrogradation, and on the other hand, the combination of the raw materials of the caramel with water needs to be ensured to be stable, so this is also a research and development difficulty in improving the taste and shelf life of the caramel in the industrial production of the caramel. SUMMARY

[0005] In order to improve the defects of poor water retention of the caramel, which leads to reduction of the texture and shelf life, the application provides a caramel, a preparation method and production equipment.

[0006] The caramel provided by the application adopts the following technical scheme: A caramel, comprising 20-24 parts of egg yolk liquid, 25-32 parts of white granulated sugar, 22-25 parts of sugar syrup, 23-25 parts of milk powder, 10-15 parts of mixed starch, 26-28 parts of vegetable oil, 1-3 parts of carrageenan, 2-4 parts of locust bean gum, 15-18 parts of tremella pulp and 40-55 parts of water.

[0007] Optionally, the mixed starch is a mixture of waxy rice starch and tapioca starch.

[0008] Optionally, the ratio of the waxy rice starch to the tapioca starch is 3:2.

[0009] Optionally, the mixture of the carrageenan and the locust bean gum is called a gum additive, and the addition amount ratio of the mixed starch, the gum additive and the tremella pulp is 10:4.5:12.

[0010] The preparation method of the caramel provided by the application adopts the following technical scheme: A method for preparing a katsuda sauce, using the raw material components of the above katsuda sauce, is prepared by the following steps: S1, white granulated sugar, milk powder, mixed starch are mixed together; S2, add egg yolk liquid, syrup, water, and mix; S3, heat and stir, and add carrageenan and locust bean gum, keep the temperature at 85-90℃, for 20-25min; S4, stop heating, continue stirring and add vegetable oil, after the temperature drops to 70-80℃, add tremella pulp, continue for 10-15min; S5, keep stirring, and cool to room temperature, then refrigerate.

[0011] Optionally, in step S5, the cooling process is ensured to be completed within 10min.

[0012] Optionally, in step S5, the refrigeration temperature is not lower than 4℃.

[0013] The katsuda sauce production equipment provided by the present application adopts the following technical scheme: A katsuda sauce production equipment, comprising a liner; a cooling pipe fixed on the circumferential outer wall of the liner, arranged in a serpentine shape, with a water inlet at the top and a water outlet at the bottom; an outer shell, sleeved on the liner to wrap the liner inside, with the top and the liner top fixed to each other to form a closed steam chamber, the cooling pipe water inlet and outlet extending out of the outer shell, and the outer shell bottom connected with a steam port communicating with the steam outlet of a steam device; a drain valve installed at the bottom of the outer shell; a top cover buckled on the top of the liner for feeding, with a stirring paddle installed with a motor; a discharge pipe with a valve installed at the bottom of the outer shell and communicating with the bottom of the liner.

[0014] Optionally, a plurality of heat dissipation plates are fixed between the cooling pipes on the outer wall of the liner, and a rib plate is fixed on the side wall of the heat dissipation plate; a plurality of reinforcing plates are fixed on the inner wall of the outer shell, arranged vertically, and the reinforcing plates are opposite to the heat dissipation plates and can abut against the rib plates.

[0015] Optionally, the farthest point from the liner on the cross section of the cooling pipe is a turning point, the part above the turning point is an upper plate, and the part below the turning point is a lower plate; the acute angle α between the lower plate and the vertical plane is in the range of 45-65°; the acute angle β between the upper plate and the vertical plane is in the range of 30-45°; The part where the upper plate and the lower plate are connected is arranged in a circular arc transition, the turning point is at the top end of the lower plate, and the connection between the upper plate and the lower plate is a vertical surface.

[0016] To sum up, the present application includes at least one of the following beneficial technical effects: 1. The mixed starch can be distinguished from ordinary starch to reduce amylose content, reduce retrogradation, improve smoothness, and be easy to store in cold, improve mixing effect, wherein the addition of locust bean gum can synergize with carrageenan to improve the viscosity, water retention and taste of the carrageenan sauce, and also improve the nutritional value, and the ratio of mixed starch, carrageenan, locust bean gum and tremella pulp can cooperate with each other to better improve the taste and quality of the carrageenan sauce after cold storage, and the structure strength and viscosity of the carrageenan sauce are maintained in an ideal state through such a ratio; 2. Through this process, since the added gum material is changed compared with the traditional one, it needs to be continuously stirred and added during heating, and the temperature needs to be maintained to make the gum fully dissolved and mixed with the raw materials, realize gelation, inhibit dehydration effect, and the addition of vegetable oil can also effectively reduce the temperature of the carrageenan sauce to improve production efficiency, so that the temperature of the tremella pulp added can effectively activate the water retention of the tremella pulp without damaging the structure of the tremella pulp, realize a good water retention system under the joint action of starch, gum and tremella pulp, and make the carrageenan sauce more smooth and soft in taste; 3. The control of cooling time in the process can effectively reduce the probability of starch retrogradation, reduce the breeding of bacteria in a warm environment, and also reduce the loss of gelation of tremella pulp, otherwise the water separation rate will exceed 5% during the later cold storage process; 4. When the carrageenan sauce is cooled, it is realized by the cooling water of the cooling pipe. The circulating cooling water can effectively improve the cooling effect of the carrageenan sauce, and also provide steam to the steam cavity to realize the heating of the carrageenan sauce. The condensed water can be naturally discharged through the hydrophobic valve. The setting of the heat dissipation plate can not only improve the efficiency of heat propagation, but also effectively cooperate with the reinforcing plate to improve the structural strength of the equipment, and also realize the installation and positioning between the inner cylinder and the shell; 5. The cross-sectional angle design of the cooling pipe can effectively improve the falling efficiency of the condensed water on the cooling pipe, reduce the attachment area of the steam condensed water, and thus improve the heating effect on the inner container. BRIEF DESCRIPTION OF DRAWINGS

[0017] Figure 1 is a structural schematic diagram of embodiment 7 of the present application; Figure 2 is a partial cross-sectional exploded view of embodiment 7 of the present application; Figure 3 is an exploded view of the inner container structure of embodiment 7 of the present application; Figure 4is a sectional view of the cooling pipe section shown in Embodiment 7 of the present application.

[0018] In the figure, 1, inner container; 11, heat dissipation plate; 111, rib plate; 12, heat spreading plate; 121, intercepting plate; 2, outer shell; 21, drain valve; 22, steam chamber; 23, steam port; 24, discharge pipe; 25, reinforcing plate; 26, steam hole; 3, cooling pipe; 31, upper plate; 32, lower plate; 33, passage pipe; 4, top cover. DETAILED DESCRIPTION

[0019] The present application discloses a cardamom sauce, a preparation method and a production device.

[0020] Embodiment 1: The mixed starch is a mixture of waxy rice starch and cassava starch. The composition of the cardamom sauce includes: 22 parts of egg yolk liquid, 28 parts of white granulated sugar, 23 parts of syrup, 23 parts of milk powder, 8 parts of waxy rice starch, 5.5 parts of cassava starch, 26 parts of vegetable oil, 2 parts of carrageenan, 3.8 parts of locust bean gum, 16 parts of tremella pulp, and 45 parts of water.

[0021] The special proportion requirements are as follows: 1. The ratio of waxy rice starch to cassava starch is 3:2; 2. The mixture of carrageenan and locust bean gum is called a gum additive, and the additive amount ratio of the mixed starch, the gum additive, and the tremella pulp is 10:4.5:12.

[0022] Using the above formula proportion, the preparation of the cardamom sauce is carried out through the following steps: S1, white granulated sugar, milk powder, waxy rice starch, and cassava starch are added together into a kettle and stirred and mixed; S2, then egg yolk liquid and syrup are added and stirred and mixed, water is added during stirring, and stirring is carried out fully; S3, the kettle body is heated, stirring is maintained during heating, and carrageenan and locust bean gum are added, the temperature is heated to the range of 85-90℃ during this process and maintained for 20-25 min; S4, heating is stopped, stirring is continued, vegetable oil is added, and the kettle body is cooled, tremella pulp is added and stirred when the temperature drops to the range of 70-80℃, cooling is stopped, and stirring is maintained for 10-15 min; S5, then cooling and temperature reduction are continued, the cardamom sauce is reduced to room temperature (20-25℃) within 10 min, and after standing for 10 min, it is refrigerated, the refrigeration temperature is not lower than 4℃, and the refrigeration temperature in this embodiment is in the range of 4-8℃.

[0023] The preparation of the karela sauce is carried out in this way, that is, the powder is mixed in advance, then the powder is mixed with the liquid, and finally the oil phase is mixed, which can effectively improve the mixing efficiency of the raw materials. The subsequent continuous water adding setting in step S2 can also more effectively improve the mixing effect. The carrageenan and locust bean gum and tremella pulp all need to be heated, but the temperature range should be different. If they are heated together, the activity and binding effect of the tremella pulp will be reduced, and even the graininess will be increased. Therefore, the carrageenan and locust bean gum are heated and mixed first, and then the tremella pulp is mixed during the cooling process. The tremella pulp can be cooled by adding oil during the mixing process, thereby reducing the cooling time before the tremella pulp is added. After the tremella pulp is added and mixed, the karela sauce is prepared, and it needs to be quickly cooled to room temperature and cannot be placed in an environment of 50-60℃ for a long time to reduce the growth of bacteria.

[0024] In the formula, the mixed starch of waxy rice starch and cassava starch is used, which can effectively reduce the content of amylose and reduce the probability of starch retrogradation. The cassava starch is used to improve the transparency and gelatinization temperature of the product, and the waxy rice starch is used to improve the water retention of the karela sauce.

[0025] The added locust bean gum can act at the corresponding temperature to make the double flow selection of carrageenan and the mannose backbone of locust bean gum combine through hydrogen bonds to form a more dense gel structure. The shrinkage within 24h can be reduced to below 1%, improving the elasticity of the karela sauce and reducing the grainy taste caused by the brittle fracture of the colloid structure after cold storage. Since the carrageenan and locust bean gum are added in a heated state, the starch gelatinization process can be synchronized with the gelatinization process, effectively reducing the probability of starch retrogradation.

[0026] The preparation of the tremella pulp is to crush the tremella and then place it in a water bath container at 15-25℃ for 6h, and then filter the residue to obtain the tremella pulp. The addition of the tremella pulp can improve the water retention of the karela sauce and reduce the water release after cold storage of the karela sauce, which not only improves the shelf life but also improves the nutritional ingredients of the karela sauce. Due to the improvement of water retention, the smoothness and taste of the sauce body are improved, and the taste is more tender.

[0027] Example 2: The difference between example 2 and example 1 is that in the formula, the egg yolk liquid is 20 parts, the white granulated sugar is 25 parts, the syrup is 22 parts, the milk powder is 23 parts, the waxy rice starch is 6 parts, the cassava starch is 4 parts, the vegetable oil is 26 parts, the carrageenan is 1 part, the locust bean gum is 2 parts, the tremella pulp is 15 parts, and the water is 40 parts.

[0028] Example 3: The difference between Example 3 and Example 1 is that in the formula, egg yolk liquid is 24 parts, white granulated sugar is 32 parts, sugar syrup is 25 parts, milk powder is 25 parts, waxy starch is 10 parts, tapioca starch is 5 parts, vegetable oil is 28 parts, carrageenan is 3 parts, locust bean gum is 4 parts, tremella pulp is 18 parts, and water is 55 parts.

[0029] The carrageenan sauce prepared in Example 1, Example 2 and Example 3 was compared with fresh carrageenan sauce, carrageenan sauce stored at 4-8℃ for 10 days and carrageenan sauce stored at 4-8℃ for 10 days, respectively. The stored carrageenan sauce was placed at room temperature for 1h. The comparison results are shown in Table 1. Table 1

[0030] According to Table 1, it can be concluded that the scheme adopted in Example 1 is the optimal scheme at present.

[0031] Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that in the formula, tapioca starch is 5.5 parts.

[0032] Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that in the formula, tapioca starch is 4 parts.

[0033] Comparative Example 3 The difference between Comparative Example 3 and Example 1 is that in the formula, tapioca starch is 5.5 parts, carrageenan is 1.8 parts, locust bean gum is 3 parts, and tremella pulp is 18 parts.

[0034] Comparative Example 4 The difference between Comparative Example 4 and Example 1 is that in the formula, tapioca starch is 5.5 parts, carrageenan is 1.5 parts, locust bean gum is 4 parts, and tremella pulp is 15 parts.

[0035] The carrageenan sauce prepared in Example 1, Comparative Example 1, Comparative Example 2, Comparative Example 3 and Comparative Example 4 was compared with fresh carrageenan sauce, carrageenan sauce stored at 4-8℃ for 10 days and carrageenan sauce stored at 4-8℃ for 10 days, respectively. The stored carrageenan sauce was placed at room temperature for 1h. The comparison results are shown in Table 2. Table 2

[0036] According to the comparison in Table 2, it can be concluded that the ratio of waxy starch and tapioca starch adopted in Example 1 is the optimal ratio, and the ratio of starch, gum and tremella pulp is the optimal ratio.

[0037] Example 4: The difference between Example 4 and Example 1 is that: The ingredient ratio is: 30 parts of white sugar, corn starch as starch, 13 parts of corn starch, 4 parts of carrageenan, no locust bean gum and tremella pulp, and 30 parts of water.

[0038] The preparation process is: S4, stop heating, continue stirring and add vegetable oil, and cool the kettle body at the same time; S5, cool the carrageenan sauce to room temperature (20-25℃), and store in refrigerator after standing for 10 minutes, the refrigeration temperature is in the range of 4-8℃.

[0039] Example 5: The difference between example 5 and example 1 is that the starch is corn starch, 13 parts of corn starch, 1 part of carrageenan, 3 parts of locust bean gum, and 36 parts of water, without tremella pulp.

[0040] The preparation process is: S4, stop heating, continue stirring and add vegetable oil, and cool the kettle body at the same time; S5, cool the carrageenan sauce to room temperature (20-25℃), and store in refrigerator after standing for 10 minutes, the refrigeration temperature is in the range of 4-8℃.

[0041] Example 6: The difference between example 6 and example 1 is that the starch is corn starch, 13 parts of corn starch, 1 part of carrageenan, 1 part of locust bean gum, and 15 parts of tremella pulp.

[0042] The carrageenan sauce prepared in example 1, example 4, example 5 and example 6 is taken respectively, and the fresh carrageenan sauce, the carrageenan sauce stored in 4-8℃ environment for 10 days and the carrageenan sauce stored in 4-8℃ environment for 10 days are compared respectively, and the stored carrageenan sauce is placed at room temperature for 1h. The comparison is shown in table 3: Table 3

[0043] From the data in table 3, it can be seen that the traditional corn starch is easy to cause starch retrogradation and increase the water separation after cold storage, which causes the formation of starch agglomerates in the carrageenan sauce. The addition of tremella pulp can effectively reduce the water separation of the carrageenan sauce after cold storage.

[0044] Example 7: The following will be combined with the attached Figures 1-4 Example 7 is further described in detail.

[0045] Reference Figure 1 and Figure 2The application also discloses a katsudon sauce production device, which is used for katsudon sauce production and is a katsudon sauce stirring tank body with heating and rapid cooling functions. The device comprises an inner container 1, an outer shell 2, a cooling pipe 3 and a top cover 4. The cooling pipe 3 is welded and fixed on the circumferential outer wall of the inner container 1 and is distributed in a serpentine shape. The water inlet of the cooling pipe 3 is located at the top, and the water outlet is located at the bottom. The outer shell 2 is sleeved on the outer wall of the inner container 1 to wrap the inner container 1, and the top of the outer shell 2 is fixed with the top of the inner container 1 to form a closed steam cavity 22. The water inlet and the water outlet of the cooling pipe 3 are both arranged to extend from the outer shell 2. The bottom of the outer shell 2 is connected with a steam port 23, the steam port 23 is communicated with the steam outlet of a steam device, and the part of the steam port 23 located in the steam cavity 22 is higher than the part connected with the outer shell 2. The top cover 4 is buckled on the top of the inner container 1 and is used for feeding raw materials. A stirring paddle with a motor is arranged on the top cover 4 and is used for stirring the raw materials in the inner container 1. A drain valve 21 is further arranged on the bottom of the outer shell 2 and is used for draining water in the steam cavity 22. A discharge pipe 24 with a valve is further arranged on the bottom of the outer shell 2 and is communicated with the bottom of the inner container 1.

[0046] The steam cavity 22 formed between the inner container 1 and the outer shell 2 can heat the katsudon sauce in the inner container 1 by inputting steam, can effectively improve the uniformity of the temperature in the steam cavity 22, and further improves the heating and stirring efficiency of the katsudon sauce. The condenser pipe is used for cooling the inner container 1, which can effectively reduce the influence on the sealing strength of the steam cavity 22. The drain valve 21 can improve the stability of the pressure in the steam cavity 22 on the basis of realizing water drainage, and ensures that the steam in the steam cavity 22 can stably heat the katsudon sauce in the inner container 1. The condenser pipe continuously inputs water for cooling, which can effectively improve the cooling efficiency and effect.

[0047] Reference Figure 3 and Figure 4 The farthest point from the inner container 1 on the cross section of the cooling pipe 3 is a turning point, the part above the turning point is an upper plate 31, and the part below the turning point is a lower plate 32. The acute angle α between the lower plate 32 and the vertical plane is in the range of 45-65°, and in the embodiment, α is 60°, and the error range is within 3°. The acute angle β between the upper plate 31 and the vertical plane is in the range of 30-45°, and in the embodiment, β is 32°, and the error range is within 3°. The part where the upper plate 31 and the lower plate 32 are connected is arranged in a circular arc transition mode, the turning point is located at the top end of the lower plate 32, and the connection part of the upper plate 31 and the lower plate 32 is a vertical plane. A passage pipe 33 is welded on the cooling pipe 3, and the two ends of the passage pipe 33 are communicated with the cooling pipe 3, so that a flow path is added in the cooling pipe 3.

[0048] The cross section of the cooling pipe 3 is arranged to effectively improve the condensate droplet falling efficiency on the cooling pipe 3 by the inclination angle, and reduce the condensate droplet adhesion on the cooling pipe 3. The circular arc transition arrangement and vertical arrangement of the bottom of the upper plate 31 can effectively reduce the condensate droplet adhesion on the sharp end. The arrangement of the passage pipe 33 can realize the direct downward flow of part of the cooling water from the top of the cooling pipe 3 to the lower part, thereby improving the cooling efficiency and the uniformity of the temperature of the inner container 1.

[0049] With reference to Figure 2 and Figure 3 The outer wall of the inner container 1 is fixed with a plurality of heat dissipation plates 11 at the position of the cooling pipe 3 support, and the heat dissipation plates 11 are welded and fixed. The side wall of the heat dissipation plate 11 is fixed with a rib plate 111, and the inner wall of the shell 2 is fixed with a plurality of vertical reinforcing plates 25, and the side wall of the reinforcing plate 25 is provided with a recess capable of inserting the heat dissipation plate 11. The reinforcing plate 25 abuts against the rib plate 111, and the reinforcing plate 25 is provided with a plurality of air permeable grooves. The middle part of the shell 2 is provided with a plurality of steam holes 26 for communicating with the steam outlet of the steam equipment. The inner side wall of the inner container 1 is further fixed with a plurality of heat spreading plates 12 arranged vertically. The side wall of the plurality of heat spreading plates 12 is fixed with the same intercepting plate 121, and the intercepting plate 121 is arranged to be inclined from bottom to top and close to the direction of the inner container 1. The heat spreading plate 12 and the intercepting plate 121 are welded and fixed.

[0050] Through the arrangement of the heat dissipation plate 11, not only the strength of the cooling pipe 3 structure can be improved, but also the efficiency of the steam heat transfer to the inner container 1 can be improved. The arrangement of the reinforcing plate 25 can not only effectively improve the stability of the connection between the inner container 1 and the shell 2, but also improve the protection effect of the cooling pipe 3. The arrangement of the steam hole 26 can make the middle part of the steam cavity 22 also contain newly injected steam, thereby improving the uniformity of the temperature in the steam cavity 22. At the same time, it can also cooperate with the intercepting plate 121 to improve the efficiency of heat transfer with the steam, and transfer to the inner container 1 through the heat spreading plate 12, thereby improving the efficiency and uniformity of the heating of the katsura sauce in the inner container 1.

[0051] The implementation principle of the cajeta production device disclosed in the application is that hot steam is introduced into the steam cavity 22 through the steam hole 26 and the steam port 23 to heat the inner container 1, and the cajeta is heated by the inner container 1. The connection structure of the inner container 1 and the outer shell 2 and the installation design of the drain valve 21 can effectively improve the tightness of the steam cavity 22, thereby ensuring the stability of the pressure of the steam cavity 22 and improving the stability of the internal steam temperature. The intercepting plate 121, the heat spreading plate 12 and the heat dissipation plate 11 can effectively transfer the heat of the steam to the inner container 1, further improving the uniformity and efficiency of heat transfer. When cooling is needed, the inner container 1 is uniformly cooled by the flowing cooling water introduced into the cooling pipe 3, and the efficiency of cooling the cajeta to room temperature is improved by stirring the cajeta in the inner container 1. The setting of the passage pipe 33 can effectively improve the uniformity of the temperature of each part in the cooling pipe 3, and cooperate with the heat dissipation plate 11 and the heat spreading plate 12 to improve the cooling efficiency. At this time, the steam pipe can also be connected with the air blower, so that the gas in the steam cavity 22 flows to improve the heat dissipation effect, thereby improving the efficiency and uniformity of the cooling of the cajeta.

[0052] The embodiments of the specific embodiment are the preferred embodiments of the application, but do not limit the protection scope of the application, so that: any equivalent changes made according to the structure, shape, principle of the application should be covered within the protection scope of the application.

Claims

1. A custard sauce, characterized in that: The ingredients include 20-24 parts egg yolk liquid, 25-32 parts white sugar, 22-25 parts syrup, 23-25 ​​parts milk powder, 10-15 parts mixed starch, 26-28 parts vegetable oil, 1-3 parts carrageenan, 2-4 parts locust bean gum, 15-18 parts tremella paste, and 40-55 parts water.

2. The custard sauce according to claim 1, characterized in that: The mixed starch is a mixture of glutinous rice starch and tapioca starch.

3. The custard sauce according to claim 2, characterized in that: The ratio of glutinous rice starch to tapioca starch is 3:

2.

4. The custard sauce according to claim 1, characterized in that: The mixture of carrageenan and locust bean gum is called gum additive. The ratio of mixed starch, gum additive and tremella paste is 10:4.5:

12.

5. A method for preparing custard sauce, using the custard sauce raw material components according to any one of claims 1-4, characterized in that: It is made through the following steps: S1. Mix the white sugar, milk powder, and mixed starch together. S2. Add egg yolk, syrup, and water, and mix well. S3. Heat and stir, then add carrageenan and locust bean gum, and maintain the temperature at 85-90℃ for 20-25 minutes. S4. Stop heating, continue stirring and add vegetable oil. After the temperature drops to 70-80℃, add the tremella paste and continue stirring for 10-15 minutes. S5. Keep stirring and refrigerate after cooling to room temperature.

6. The method for preparing custard sauce according to claim 5, characterized in that: In step S5, the cooling process must be completed within 10 minutes.

7. The method for preparing custard sauce according to claim 5, characterized in that: In step S5, the refrigeration temperature should not be lower than 4°C.

8. A custard sauce production device, characterized in that: include Inner liner (1); Cooling pipes (3) are fixed on the circumferential outer wall of the inner liner (1) and are distributed in a serpentine pattern. The water inlet is located at the top and the drain outlet is located at the bottom. The outer shell (2) is fitted outside the inner liner (1) and wraps the inner liner (1) inside. The top of the outer shell (2) is fixed to the top of the inner liner (1) to form a closed steam chamber (22). The inlet and outlet of the cooling pipe (3) both extend from the outer shell (2). The bottom of the outer shell (2) is connected to the steam port (23), which is connected to the steam outlet of the steam equipment. A steam trap (21) is installed at the bottom of the housing (2); The top cover (4) is fastened to the top of the inner liner (1) for feeding and is equipped with a stirring paddle with a motor. The discharge pipe (24), equipped with a valve, is installed at the bottom of the outer shell (2) and communicates with the bottom of the inner liner (1).

9. The custard sauce production equipment according to claim 8, characterized in that: Multiple heat dissipation plates (11) are fixedly provided on the outer wall of the inner liner (1) between the cooling pipes (3), and ribs (111) are fixedly provided on the side wall of the heat dissipation plate (11); Multiple reinforcing plates (25) are fixedly provided on the inner wall of the outer shell (2). The reinforcing plates (25) are vertically arranged and are opposite to the heat dissipation plate (11) and can abut against the stiffener plate (111).

10. The custard sauce production equipment according to claim 8, characterized in that: The point on the cross-section of the cooling pipe (3) that is farthest from the inner liner (1) is the turning point. The part above the turning point is the upper plate (31), and the part below the turning point is the lower plate (32). The acute angle α between the lower plate (32) and the vertical plane ranges from 45° to 65°. The acute angle β between the upper plate (31) and the vertical plane ranges from 30° to 45°. The part connecting the upper plate (31) and the lower plate (32) is set with an arc transition, and the turning point is at the top of the lower plate (32). The connection between the upper plate (31) and the lower plate (32) is a vertical surface.

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