Production method of low-fat custard sauce

Abstract

The invention discloses a production method of low-fat custard sauce. The production method comprises the following steps: step S01, raw material pretreatment: preheating skimmed milk, and adding a compound emulsifier to form a milk solution; mixing the modified cassava starch, resistant dextrin and konjac glucomannan, adding purified water, and stirring to prepare starch colloid emulsion; step S02, mixing and gelatinizing: sequentially adding low-fat yolk powder and corn oligopeptide powder into the cow milk solution, stirring and dissolving, slowly injecting starch colloid milk, and carrying out heat preservation and gelatinization; s03, seasoning and homogenizing: adding compound sugar, citric acid, edible salt and vanillin, stirring and dissolving, and homogenizing at high pressure; s04, sterilizing and cooling: quickly cooling after sterilizing; and step S05, filling: filling into a packaging bag, and sealing and storing. Through synergistic thickening of the composite colloid and the modified starch, flavor enhancement of the functional peptides and optimized emulsification and homogenization processes, fat and calorie are remarkably reduced, and meanwhile, the taste and stability of the product are guaranteed.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of caramels, and particularly relates to a low-fat caramel production method. BACKGROUND

[0002] Caramel is a classic dairy sauce originating from Europe and is one of the core ingredients in the field of baking and desserts. Its traditional formula is based on whole milk, egg yolk, sucrose, and wheat starch. By heating and gelatinization, the starch is fully expanded, and with the help of the emulsifying effect of egg yolk, a uniform and viscous milk system is formed, finally presenting a milky white or light yellow color, with smooth texture and rich milk flavor. Its smooth texture and rich milk flavor are widely used in cake filling, bread filling, and dessert decoration.

[0003] Traditional caramel mainly uses whole milk, egg yolk, sucrose, and butter as raw materials, with a fat content of usually ≥15g / 100g and a calorie of ≥250kcal / 100g. Long-term consumption can easily lead to excessive calorie intake, which does not meet the modern healthy diet concept. With the popularization of the healthy diet concept, low-fat and low-sugar have become the research trend of caramel. To meet the low-fat demand, existing technologies mostly use single raw material substitution schemes, such as using skim milk instead of whole milk, using dietary fiber instead of part of the starch, and using sugar substitutes instead of sucrose. However, there are many technical defects: only using skim milk substitution can lead to a thin and insufficient milk flavor; single dietary fiber addition can easily cause a granular feeling and uneven viscosity of the sauce; lack of targeted emulsion system optimization, the product is prone to layering and water separation during storage; and the amount of egg yolk used in traditional processes is large, even if low-fat egg yolk is used, it is still difficult to further reduce the fat proportion. Therefore, developing a low-fat caramel production method with low fat content, smooth texture, good stability, and rich flavor has become a technical problem to be solved in the field. SUMMARY

[0004] The present application aims to solve the technical problems of existing caramel, such as thin texture and insufficient stability, and provides a low-fat caramel production method. Through the synergistic thickening of composite colloids and modified starch, the flavor enhancement of functional peptides, and the optimization of emulsification and homogenization process, the product's texture and stability are guaranteed while significantly reducing fat and calories.

[0005] To achieve the above-mentioned purpose, the following technical solutions are adopted:

[0006] A low-fat caramel production method, comprising the following steps:

[0007] Step S01; raw material pretreatment: defatted milk is preheated to 38-42℃, a compound emulsifier is added, and shearing dissolution is carried out at 3000-3500 r / min for 5-8 min to form a milk solution; modified tapioca starch, resistant dextrin and konjac glucomannan are uniformly mixed and then pure water is added, and stirring is carried out to prepare a non-particulate starch colloid milk; wherein the raw materials are matched according to the following mass parts: defatted milk 600 parts, compound emulsifier 3 parts, modified tapioca starch 45 parts, resistant dextrin 30 parts, konjac glucomannan 15 parts, and pure water 240 parts;

[0008] Step S02; mixing and gelatinization: the pretreated milk solution is introduced into a jacketed kettle, low-fat egg yolk powder and corn oligopeptide powder are sequentially added, stirring and dissolution are carried out, and then the temperature is raised to 68-72℃, the starch colloid milk is slowly injected, stirring is carried out at 120-180 r / min during injection, the temperature is continuously raised to 83-87℃, and gelatinization is carried out at this temperature for 18-22 min; wherein the added raw materials are matched according to the following mass parts: low-fat egg yolk powder 15 parts, corn oligopeptide powder 20 parts;

[0009] Step S03; seasoning and homogenization: the temperature is lowered to 58-62℃, 40 parts of compound sugar, 1.2 parts of citric acid, 1 part of edible salt and 0.8 parts of vanilla essence are added according to weight parts, stirring and dissolution are carried out, and then high-pressure homogenization is carried out once at a pressure of 18-22 MPa;

[0010] Step S04; sterilization and cooling: high-temperature sterilization is carried out at 85-90℃ for 1 min, and the temperature is cooled to 23-27℃ within 3 min after sterilization;

[0011] Step S05; filling: the product is filled into a sterile packaging bag in a sterile environment and stored after sealing.

[0012] Further, the modified tapioca starch is hydroxypropyl distarch phosphate, and the gelatinization temperature is ≤65℃; the fat content of the low-fat egg yolk powder is ≤10%, and the protein content is ≥60%.

[0013] Further, the compound emulsifier is a mixture of glycerol monostearate and sucrose ester, and the mass ratio of glycerol monostearate to sucrose ester is 2:1.

[0014] Further, the compound sugar is a mixture of erythritol and stevioside, and the mass ratio of erythritol to stevioside is 199:1.

[0015] Further, the low-fat egg yolk powder is an egg yolk powder with a fat content of ≤10% and a protein content of ≥60%.

[0016] Further, during the gelatinization period in step S02, wall scraping stirring is carried out once every 5 min to avoid material sticking to the wall and coking.

[0017] The low-fat creme sauce production method has the following beneficial effects: the creme sauce produced by the method has a fat content reduced by more than 80% and a heat reduced by more than 50% compared with traditional creme sauce, significantly reducing fat and heat, and more meeting the needs of healthy diet; through the synergistic effect of the composite colloid and the modified starch and the optimized homogenization process, the product has a smooth taste without particles, and does not separate or precipitate water after standing for a long time at room temperature; the corn oligopeptide powder and the low-fat egg yolk powder are synergistic, which makes up for the flavor defects of the low-fat formula, and the product has typical creme sauce and vanilla flavors without sugar substitute odor or dietary fiber odor.

[0018] Among them, skimmed milk is used as a basic milk base raw material to provide milk fragrance and protein, avoiding high fat brought by traditional whole milk; corn oligopeptide powder not only increases protein content, but also enhances the level of milk fragrance with its small molecular peptide structure, making up for the flavor defects of the low-fat formula; modified tapioca starch, resistant dextrin 30g and konjac glucomannan form a synergistic thickening system, the modified starch ensures the basic consistency and smoothness, the resistant dextrin provides satiety and improves the taste, and the konjac glucomannan enhances the stability of the system, avoiding separation and water precipitation, which solves the problems of rough taste and poor stability caused by single thickening agent; the compound sugar replaces traditional sucrose, erythritol provides a cool taste, and stevioside enhances sweetness, and after compounding, the odor of single sugar substitute is avoided, and the heat is almost zero; low-fat egg yolk powder reduces the fat brought by traditional egg yolk, while providing emulsification and creme flavor; the emulsifier is compounded by glycerol monostearate-sucrose ester to synergistically improve the emulsification stability of the system and prevent the separation of oil and water; citric acid, edible salt and vanilla extract adjust the pH, inhibit the growth of microorganisms, balance the flavor and mask the slight odor of dietary fiber; pure water adjusts the consistency of the system to ensure the processing feasibility. BRIEF DESCRIPTION OF DRAWINGS

[0019] The specific embodiments of the present application will be further described in detail below with reference to the accompanying drawings:

[0020] Figure 1 The flow step schematic diagram of the low-fat creme sauce production method provided by the present application is shown. DETAILED DESCRIPTION

[0021] It should be understood that the specific embodiments described herein are merely intended to explain the present application, and are not intended to limit the present application.

[0022] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments of the present application. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0023] As Figure 1 Example 1: Low-fat custard sauce is produced according to the following formula and process:

[0024] The raw and auxiliary materials are proportioned by weight as follows: 600 parts of skimmed milk, 20 parts of corn oligopeptide powder, 45 parts of hydroxypropyl distarch phosphate, 30 parts of resistant dextrin, 15 parts of konjac glucomannan, 39.8 parts of erythritol, 0.2 parts of steviol glycoside, 15 parts of low-fat egg yolk powder, 1.2 parts of citric acid, 1 part of edible salt, 0.8 parts of vanilla essence, 2 parts of glycerol monostearate, 1 part of sucrose ester, and 240 parts of pure water.

[0025] The production steps are as follows:

[0026] Step S01: raw material pretreatment: the skimmed milk is preheated to 40℃, glycerol monostearate and sucrose ester are added, and shearing dissolution is carried out at 3200r / min for 6min; hydroxypropyl distarch phosphate, resistant dextrin, and konjac glucomannan are mixed uniformly, 240g of pure water is added, and a non-particulate starch colloid milk is prepared by stirring;

[0027] Step S02: mixing and gelatinization: pour the milk solution into a jacketed kettle, add low-fat egg yolk powder and corn oligopeptide powder, stir and dissolve, then heat to 70℃, slowly inject the starch colloid milk, stir at 150r / min while adding, continue to heat to 85℃, and keep the temperature for 20min, scrape the wall and stir every 5min during the process;

[0028] Step S03: seasoning and homogenization: cool to 60℃, add erythritol, steviol glycoside, citric acid, edible salt, and vanilla essence, stir and dissolve, then homogenize once under a pressure of 20MPa;

[0029] Step S04: sterilization and cooling: sterilize at 85-90℃ for 1min, and cool to 25℃ within 3min after sterilization;

[0030] Step S05: filling: the prepared custard sauce is filled into sterilized packaging bags in a sterile environment, and is sealed and stored.

[0031] To verify the beneficial effects of the production method of the application, three groups of parallel experiments are set up, each producing 100kg of custard sauce, except for the formula and process, the remaining experimental conditions (equipment, environment, detection method) are kept consistent, and the detection standard refers to the relevant requirements of GB7101-2021 "National Food Safety Standard Beverage" and GB / T 22474-2008 "Jam".

[0032] I. The experimental groups are required as follows:

[0033] Grouping Core recipe and process Control group 1 (traditional process group) Raw material weight parts Component according to whole milk 600 parts, ordinary corn starch 50 parts, sucrose 50 parts, whole egg yolk powder 30 parts, butter 20 parts; process without composite colloid, without high pressure homogenization, sterilization condition is 95℃ / 10min Control group 2 (single raw material replacement group) Raw material weight parts Component according to skim milk 600 parts, ordinary corn starch 50 parts, erythritol 40 parts, low-fat egg yolk powder 15 parts; only single replacement of fat raw material, without composite colloid and optimized process Experimental group (inventive group) Adopt the process of the above embodiment 1

[0034] II. The results of the prepared card sauce core detection are shown in the following table:

[0035] Detection index Control group 1 (traditional process group) Control group 2 (single raw material replacement group) Experimental group (this embodiment group) Relative effect of the application Fat content (g / 100g) 18.6 4.2 2.8 Reduced by 85% compared with the traditional process, reduced by 33% compared with the single replacement group, more in line with the low-fat standard Calorie (kcal / 100g) 268 156 115 Reduced by 57% compared with the traditional process, reduced by 26% compared with the single replacement group, with significant low-calorie advantage Sensory score (10-point system) 8.5 6.2 9.1 The score is higher than that of the traditional process, solving the problem of single taste and insufficient flavor of the single replacement group Normal temperature stability (24h) No stratification, slight water separation (water separation rate 3.2%) Obvious stratification (upper water separation rate 8.5%), bottom clumping No stratification, no water separation The system stability is much better than the control group, avoiding storage defects Cold storage stability (temperature 0-4℃, 30 days) Mild stratification (water separation rate 4.8%), slightly viscous taste Severe stratification (water separation rate 12.3%), obvious granular feeling No stratification, no water separation, no change in taste Excellent long-term storage performance, meeting the industrial circulation needs Microbial index (total number of colonies CFU / g) 32 28 8 Good sterilization effect, high safety Viscosity (25℃, mPa・s) 3800 2200 3500 Viscosity close to traditional process, avoiding the defect of too thin of the single replacement group

[0036] It should be noted that the sensory score is obtained by averaging the scores of 5 evaluation dimensions after blind evaluation, the 5 evaluation dimensions include smoothness of mouthfeel (no particles, not sticky), richness of milk fragrance, sweetness coordination (no odor, not conspicuous), uniformity of color (milk white without color), and overall acceptance, each evaluation dimension is set to 2 points.

[0037] The results show that the technical scheme provided by the present application realizes the comprehensive improvement of taste, flavor and stability by the synergistic effect of composite colloids (modified cassava starch, resistant dextrin and konjac glucomannan), flavor enhancement of functional peptides, high-pressure homogenization and rapid cooling process optimization, while significantly reducing fat and calories, and all indicators are better than the control group.

[0038] The part not involved in the technical scheme can be realized by using the prior art.

[0039] The above shows and describes the basic principles, main features and characteristics of the present application. Those skilled in the art should understand that the present application is not limited by the above examples, the above examples and descriptions in the specification are only to illustrate the principles of the present application, without departing from the spirit and scope of the present application, the present application can have various changes and improvements, these changes and improvements all fall within the scope of the claimed present application. The scope of protection claimed by the present application includes the appended claims and their equivalents.

Claims

1. A method for producing a low-fat kadsa sauce, characterized by: The method comprises the following steps: Step S01; Raw material pretreatment: defatted milk is preheated to 38-42℃, and a compound emulsifier is added and dissolved by shearing at 3000-3500 r / min for 5-8 min to form a milk solution; modified tapioca starch, resistant dextrin, and konjac glucomannan are uniformly mixed and then pure water is added to prepare a non-particulate starch colloid milk by stirring; wherein the raw materials are proportioned as follows: 600 parts of defatted milk, 3 parts of compound emulsifier, 45 parts of modified tapioca starch, 30 parts of resistant dextrin, 15 parts of konjac glucomannan, and 240 parts of pure water; Step S02; mixing and gelatinization: the pretreated milk solution is introduced into a jacketed kettle, low-fat egg yolk powder and corn oligopeptide powder are sequentially added, and after being dissolved by stirring, the temperature is raised to 68-72℃, the starch colloid milk is slowly injected while stirring at 120-180 r / min, and the temperature is continuously raised to 83-87℃, and the gelatinization is maintained for 18-22 min; wherein the added raw materials are proportioned as follows: 15 parts of low-fat egg yolk powder and 20 parts of corn oligopeptide powder; Step S03; seasoning and homogenization: the temperature is lowered to 58-62℃, 40 parts of compound sugar, 1.2 parts of citric acid, 1 part of edible salt, and 0.8 parts of vanilla essence are added by weight, and after being dissolved by stirring, high-pressure homogenization is performed once at a pressure of 18-22 MPa; Step S04; sterilization and cooling: high-temperature sterilization is performed at 85-90℃ for 1 min, and the temperature is cooled to 23-27℃ within 3 min after sterilization; Step S05; filling: the sterilized and packaged bag is filled in a sterile environment and sealed for storage.

2. The method for producing a low-fat kadsa sauce according to claim 1, characterized by: The modified tapioca starch is hydroxypropyl distarch phosphate, and the gelatinization temperature is ≤65℃; the low-fat egg yolk powder has a fat content of ≤10% and a protein content of ≥60%.

3. The method for producing a low-fat kadsa sauce according to claim 2, characterized by: The compound emulsifier is a mixture of glycerol monostearate and sucrose ester, and the mass ratio of glycerol monostearate to sucrose ester is 2:

1.

4. The method of producing low-fat kadsa sauce according to claim 2, characterized by: The compound sugar is a mixture of erythritol and stevioside, and the mass ratio of erythritol to stevioside is 199:

1.

5. The method of producing low-fat kadsa sauce according to claim 2, characterized by: The low-fat egg yolk powder has a fat content of ≤10% and a protein content of ≥60%.

6. The method of producing low-fat kadsa sauce according to claim 2, characterized by: During the temperature maintaining and gelatinization in step S02, wall scraping stirring is performed once every 5 min.

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