CN112772899A - Protein-containing fermentation-free acidic playable hair-beautifying butter sauce and preparation method thereof - Google Patents
Protein-containing fermentation-free acidic playable hair-beautifying butter sauce and preparation method thereof Download PDFInfo
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 24
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 24
- 230000002378 acidificating effect Effects 0.000 title claims abstract description 19
- 235000011950 custard Nutrition 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 229920002472 Starch Polymers 0.000 claims abstract description 24
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- 239000000049 pigment Substances 0.000 claims abstract description 17
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- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 8
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- 238000003756 stirring Methods 0.000 claims description 32
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 235000018102 proteins Nutrition 0.000 claims description 22
- 108010046377 Whey Proteins Proteins 0.000 claims description 16
- 102000007544 Whey Proteins Human genes 0.000 claims description 16
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 16
- 235000010356 sorbitol Nutrition 0.000 claims description 16
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 13
- 102000002322 Egg Proteins Human genes 0.000 claims description 13
- 108010000912 Egg Proteins Proteins 0.000 claims description 13
- 229920000161 Locust bean gum Polymers 0.000 claims description 13
- 239000005862 Whey Substances 0.000 claims description 13
- 235000009508 confectionery Nutrition 0.000 claims description 13
- 210000002969 egg yolk Anatomy 0.000 claims description 13
- 235000021552 granulated sugar Nutrition 0.000 claims description 13
- 235000019866 hydrogenated palm kernel oil Nutrition 0.000 claims description 13
- 235000010420 locust bean gum Nutrition 0.000 claims description 13
- 239000000711 locust bean gum Substances 0.000 claims description 13
- 235000020183 skimmed milk Nutrition 0.000 claims description 13
- 239000000230 xanthan gum Substances 0.000 claims description 13
- 235000010493 xanthan gum Nutrition 0.000 claims description 13
- 229920001285 xanthan gum Polymers 0.000 claims description 13
- 229940082509 xanthan gum Drugs 0.000 claims description 13
- 108010010803 Gelatin Proteins 0.000 claims description 11
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- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 11
- 235000013345 egg yolk Nutrition 0.000 claims description 11
- 239000008273 gelatin Substances 0.000 claims description 11
- 229920000159 gelatin Polymers 0.000 claims description 11
- 235000019322 gelatine Nutrition 0.000 claims description 11
- 235000011852 gelatine desserts Nutrition 0.000 claims description 11
- 239000000665 guar gum Substances 0.000 claims description 11
- 235000010417 guar gum Nutrition 0.000 claims description 11
- 229960002154 guar gum Drugs 0.000 claims description 11
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 11
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 11
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 11
- 229920001817 Agar Polymers 0.000 claims description 10
- 239000008272 agar Substances 0.000 claims description 10
- 235000010419 agar Nutrition 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 8
- 229910019142 PO4 Inorganic materials 0.000 claims description 8
- 235000015165 citric acid Nutrition 0.000 claims description 8
- 235000021567 cream sauce Nutrition 0.000 claims description 8
- 238000007599 discharging Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000005457 ice water Substances 0.000 claims description 8
- 239000004310 lactic acid Substances 0.000 claims description 8
- 235000014655 lactic acid Nutrition 0.000 claims description 8
- 239000010452 phosphate Substances 0.000 claims description 8
- 235000021317 phosphate Nutrition 0.000 claims description 8
- 239000001509 sodium citrate Substances 0.000 claims description 8
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 8
- 235000011083 sodium citrates Nutrition 0.000 claims description 8
- 239000001540 sodium lactate Substances 0.000 claims description 8
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- 238000009835 boiling Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 6
- 235000019864 coconut oil Nutrition 0.000 claims description 6
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- 239000008103 glucose Substances 0.000 claims description 6
- 229920000881 Modified starch Polymers 0.000 claims description 3
- 239000004368 Modified starch Substances 0.000 claims description 3
- 230000001276 controlling effect Effects 0.000 claims description 3
- 150000002148 esters Chemical class 0.000 claims description 3
- 239000008173 hydrogenated soybean oil Substances 0.000 claims description 3
- 235000019426 modified starch Nutrition 0.000 claims description 3
- 239000003346 palm kernel oil Substances 0.000 claims description 3
- 235000019865 palm kernel oil Nutrition 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 229920000223 polyglycerol Polymers 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 235000021119 whey protein Nutrition 0.000 claims description 3
- 235000008939 whole milk Nutrition 0.000 claims description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 2
- 235000014103 egg white Nutrition 0.000 claims description 2
- 210000000969 egg white Anatomy 0.000 claims description 2
- 238000002156 mixing Methods 0.000 abstract description 6
- 238000004806 packaging method and process Methods 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000000265 homogenisation Methods 0.000 abstract description 3
- 238000005345 coagulation Methods 0.000 abstract description 2
- 230000015271 coagulation Effects 0.000 abstract description 2
- 238000000926 separation method Methods 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 230000006920 protein precipitation Effects 0.000 abstract 1
- 239000000686 essence Substances 0.000 description 14
- 235000002639 sodium chloride Nutrition 0.000 description 14
- 239000000047 product Substances 0.000 description 12
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 description 10
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 description 10
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 description 10
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 description 10
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 239000003002 pH adjusting agent Substances 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 238000005054 agglomeration Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229940014259 gelatin Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/66—Use of milk products or milk derivatives in the preparation of dressings
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention provides a protein-containing fermentation-free acidic free-whippable custard butter sauce and a preparation method thereof, wherein the preparation method comprises the steps of oil phase preparation, water phase preparation, oil phase and water phase mixing, homogenization, gelatinization, cooling, aging, low-temperature acid adjustment and packaging; the custard butter sauce comprises the following components in percentage by mass: 30-60% of water, 5-30% of refined vegetable oil and/or hydrogenated refined vegetable oil, 18-30% of saccharides, 5-15% of milk solids, 0.5-3% of eggs, 1-5% of starch, 0.2-2% of colloid, 0.2-3% of emulsifier, 0.5-2% of sorbitol, 0.01-0.03% of salt, 0.01-0.1% of pH regulator and 0.02-0.4% of pigment and essence. The low-temperature acid adjusting process is added in the preparation process of the custard butter sauce provided by the invention, so that the custard butter sauce is rich in sour taste, the acidity can be adjusted according to the requirement, the acidity tolerance is good, and the custard butter sauce can be directly used or used for preparing other flavors of sauce; the custard butter sauce has stable quality, no precipitation of protein, no coagulation and block separation, and wide application and convenient use.
Description
Technical Field
The invention relates to the technical field of food production, in particular to a protein-containing fermentation-free acidic foamable hair-raising butter sauce and a preparation method thereof.
Background
Because the Kadsida butter sauce product is rich in dairy components or protein components, the product is easy to have the phenomenon of protein agglomeration, precipitation and agglomeration when the pH is low (the material is acidic). There are two types of acid sauce products currently on the market: (1) protein-free acidic sauce products, and (2) protein-containing fermented sauce products. The acidic sauce product without protein has the defects of not thick and heavy product taste and flavor; the production period of the protein-containing fermented sauce product is longer due to the need of fermentation, and the phenomenon that the appearance and the taste of the product are poor due to unstable protein coagulation and precipitation can still occur in the product.
Disclosure of Invention
The invention provides a fermentation-free acidic whippable cream sauce which is rich in protein and free of fermentation and a preparation method thereof, aiming at solving the problem that protein is easy to separate out when the pH value of the conventional whippable cream sauce product is lower in the prior art.
In order to achieve the purpose, the invention adopts the following technical scheme:
the first aspect of the invention provides a preparation method of a protein-containing non-fermented acidic free-whippable custard butter sauce, wherein the custard butter sauce comprises the following components in percentage by mass: 30-60% of water, 5-30% of refined vegetable oil and/or hydrogenated refined vegetable oil, 18-30% of saccharides, 5-15% of milk solids, 0.5-3% of eggs, 1-5% of starch, 0.2-2% of colloid, 0.2-3% of emulsifier, 0.5-2% of sorbitol, 0.01-0.03% of salt, 0.01-0.1% of pH regulator and 0.02-0.4% of pigment and essence;
the preparation method comprises the following steps:
dispersing colloid and emulsifier in preheated refined vegetable oil to prepare an oil phase mixture;
adding sugar, eggs, sorbitol, salt, starch, milk solids, pigment and essence into water, and uniformly stirring to obtain a water-phase mixture;
dissolving a pH regulator in water to prepare an acidity regulating solution, and boiling and sterilizing the acidity regulating solution for later use;
step four, uniformly stirring the oil phase mixture and the water phase mixture to obtain a mixture, and controlling the temperature of the mixture to be lower than 45 ℃;
step five, homogenizing the mixture, wherein the pressure of the homogenization is 10-80 Mpa;
step six, pasting the homogenized mixture, and heating and stirring by steam to completely paste starch;
seventhly, cooling the gelatinized mixture to 5-15 ℃ by using ice water, and discharging;
step eight, stirring and aging the cooled mixture at a low speed at 4-10 ℃, and regulating the acid of the aged mixture at a low temperature by using an acidity regulating liquid to obtain the custard butter sauce;
and step nine, storing the custard butter sauce in a refrigeration house.
Further, the refined vegetable oil is selected from one or more of soybean oil, palm kernel oil and coconut oil; the hydrorefined vegetable oil is selected from one or more of hydrogenated soybean oil, hydrogenated palm kernel oil and hydrogenated coconut oil.
Further, the saccharide is selected from one or more of granulated sugar, glucose and glucose syrup.
Further, the milk solids are selected from one or more of skimmed milk powder, whole milk powder, sweet whey powder and whey protein.
Further, the eggs are selected from egg yolk powder and/or egg liquid; the starch is selected from native starch and/or modified starch.
Further, the colloid is selected from one or more of xanthan gum, guar gum, locust bean gum, microcrystalline cellulose, gelatin and agar;
the emulsifier is one or more selected from monoglyceride, polyglycerol ester, TGMS and emulsified starch.
Further, the pH regulator is selected from one or more of phosphate, citric acid, sodium citrate, lactic acid and sodium lactate.
Further, the concentration of the acidity regulating solution is 20-50%; and adjusting the pH value of the mixture to 3.5-4.2 by low-temperature acid adjustment.
Further, the gelatinization temperature is 70-95 ℃, and the time is 2-5 hours; the storage temperature was-18 ℃.
In a second aspect of the present invention, there is provided a protein-containing, non-fermented acidic fermentable hair-tonic cream sauce prepared by the above preparation method.
By adopting the technical scheme, compared with the prior art, the invention has the following technical effects:
according to the preparation method of the protein-containing fermentation-free acidic whipping cream sauce, the low-temperature acid adjusting process is added in the preparation process, so that the custard cream sauce is rich in acidity and good in acidity tolerance, and can be directly used or used for preparing sauce with other tastes, and the acidity can be adjusted according to requirements; the protein-containing Kashida butter sauce is rich in protein, mellow in taste, stable in quality and free of foaming, does not precipitate as aggregates in the storage period of the butter sauce, can be subjected to foaming and inflating operation, and is wide in application and convenient to use.
Detailed Description
The invention provides a preparation method of a protein-containing fermentation-free acidic whippable custard butter sauce, which comprises the following components in percentage by mass: 30-60% of water, 5-30% of refined vegetable oil and/or hydrogenated refined vegetable oil, 18-30% of saccharides, 5-15% of milk solids, 0.5-3% of eggs, 1-5% of starch, 0.2-2% of colloid, 0.2-3% of emulsifier, 0.5-2% of sorbitol, 0.01-0.03% of salt, 0.01-0.1% of pH regulator and 0.02-0.4% of pigment and essence;
the preparation method comprises the following steps:
dispersing colloid and emulsifier in preheated refined vegetable oil to prepare an oil phase mixture;
adding sugar, eggs, sorbitol, salt, starch, milk solids, pigment and essence into water, and uniformly stirring to obtain a water-phase mixture;
dissolving a pH regulator in water to prepare an acidity regulating solution, and boiling and sterilizing the acidity regulating solution for later use;
step four, uniformly stirring the oil phase mixture and the water phase mixture to obtain a mixture, and controlling the temperature of the mixture to be lower than 45 ℃;
step five, homogenizing the mixture, wherein the pressure of the homogenization is 10-80 Mpa;
step six, pasting the homogenized mixture, and heating and stirring by steam to completely paste starch;
seventhly, cooling the gelatinized mixture to 5-15 ℃ by using ice water, and discharging;
step eight, stirring and aging the cooled mixture at a low speed at 4-10 ℃, and regulating the acid of the aged mixture at a low temperature by using an acidity regulating liquid to obtain the custard butter sauce;
and step nine, storing the custard butter sauce in a refrigeration house.
In a preferred embodiment of the invention, the refined vegetable oil is selected from one or more of soybean oil, palm kernel oil and coconut oil; the hydrorefined vegetable oil is selected from one or more of hydrogenated soybean oil, hydrogenated palm kernel oil and hydrogenated coconut oil.
In a preferred embodiment of the invention, the saccharide is selected from one or more of granulated sugar, glucose and glucose syrup.
In a preferred embodiment of the invention, the milk solids are selected from one or more of skimmed milk powder, whole milk powder, sweet whey powder and whey protein.
In a preferred embodiment of the invention, the eggs are selected from egg yolk powder and/or egg white; the starch is selected from native starch and/or modified starch.
In a preferred embodiment of the invention, the colloid is selected from one or more of xanthan gum, guar gum, locust bean gum, microcrystalline cellulose, gelatin and agar;
the emulsifier is one or more selected from monoglyceride, polyglycerol ester, TGMS and emulsified starch.
In a preferred embodiment of the present invention, the pH adjusting agent is selected from one or more of phosphate, citric acid, sodium citrate, lactic acid and sodium lactate.
In a preferred embodiment of the present invention, the concentration of the acidity regulating solution is 20 to 50%; and adjusting the pH value of the mixture to 3.5-4.2 by low-temperature acid adjustment.
In a preferred embodiment of the invention, the gelatinization temperature is 70-95 ℃ and the time is 2-5 hours; the storage temperature was-18 ℃.
The invention also provides the protein-containing fermentation-free acidic whippable cream sauce prepared by the preparation method.
The present invention will be described in detail and specifically with reference to the following examples to facilitate better understanding of the present invention, but the following examples do not limit the scope of the present invention.
Example 1
The embodiment provides a preparation method of a protein-containing non-fermented acidic whippable custard butter, which comprises the following components in percentage by mass:
water: 56%, hydrogenated palm kernel oil: 11%, granulated sugar: 18%, skim milk powder: 4%, sweet whey powder: 5%, yolk powder: 2%, hydroxypropyl distarch phosphate: 2%, xanthan gum, guar gum, locust bean gum, microcrystalline cellulose, gelatin, agar: 0.4%, monoglyceride: 1%, sorbitol: 0.5%, salt: 0.01%, pH adjuster: 0.01%, pigment and essence: 0.08 percent;
wherein the pH regulator is selected from phosphate, citric acid, sodium citrate, lactic acid, and sodium lactate;
the preparation method comprises the following steps:
firstly, dispersing monoglyceride, xanthan gum, guar gum, locust bean gum, microcrystalline cellulose, gelatin and agar in preheated hydrogenated palm kernel oil to prepare an oil phase mixture;
adding granulated sugar, hydroxypropyl distarch phosphate, skimmed milk powder, sweet whey powder, egg yolk powder, sorbitol, salt and pigment essence into water, and uniformly stirring to obtain a water-phase mixture;
dissolving a pH regulator in pure water to prepare an acidity regulating solution with the concentration of 30%, and boiling and sterilizing the acidity regulating solution for later use;
step four, mixing the water phase and the oil phase, and then uniformly stirring to obtain a mixture, wherein the temperature of the mixture is controlled to be lower than 45 ℃;
step five, homogenizing the mixture under the homogenizing pressure of 20 MPa;
step six, gelatinizing the mixture after homogenizing, heating and stirring by steam to ensure that the starch is completely gelatinized, wherein the gelatinization temperature is 90 ℃, and the gelatinization time is 15 min;
seventhly, after the mixture is pasted, cooling the mixture to 10 ℃ by using ice water, and discharging;
step eight, aging the cooled mixture for 4 hours at the low-speed stirring state of 4-10 ℃, and adjusting the pH to 3.5 by using the sterilized acidity regulating liquid to obtain the custard butter sauce;
and step nine, packaging, and storing the custard butter sauce in a freezer at-18 ℃.
Example 2
The embodiment provides a preparation method of a protein-containing non-fermented acidic whippable custard butter, which comprises the following components in percentage by mass: water: 40%, hydrogenated palm kernel oil: 20%, granulated sugar: 25%, skim milk powder: 2%, sweet whey powder: 3%, egg yolk liquid: 3%, hydroxypropyl distarch phosphate: 2.5%, xanthan gum, guar gum, locust bean gum, microcrystalline cellulose, gelatin, agar: 0.4%, monoglyceride: 3%, sorbitol: 1%, salt: 0.01%, pH adjuster: 0.01%, pigment and essence: 0.08 percent;
wherein the pH regulator is selected from phosphate, citric acid, sodium citrate, lactic acid, and sodium lactate;
the preparation method comprises the following steps:
firstly, dispersing monoglyceride, xanthan gum, guar gum, locust bean gum, microcrystalline cellulose, gelatin and agar in preheated hydrogenated palm kernel oil to prepare an oil phase mixture;
adding granulated sugar, hydroxypropyl distarch phosphate, skimmed milk powder, sweet whey powder, egg yolk powder, sorbitol, salt and pigment essence into water, and uniformly stirring to obtain a water-phase mixture;
dissolving a pH regulator in pure water to prepare an acidity regulating solution with the concentration of 30%, and boiling and sterilizing the acidity regulating solution for later use;
step four, mixing the water phase and the oil phase, and then uniformly stirring to obtain a mixture, wherein the temperature of the mixture is controlled to be lower than 45 ℃;
step five, homogenizing the mixture under the homogenizing pressure of 20 MPa;
step six, gelatinizing the mixture after homogenizing, heating and stirring by steam to ensure that the starch is completely gelatinized, wherein the gelatinization temperature is 90 ℃, and the gelatinization time is 15 min;
seventhly, after the mixture is pasted, cooling the mixture to 10 ℃ by using ice water, and discharging;
and step eight, aging the cooled mixture for 4 hours at the low-speed stirring state of 4-10 ℃, and adjusting the pH to 3.5 by using the sterilized acidity regulating solution to obtain the custard butter sauce.
And step nine, packaging, namely storing the custard butter sauce in a freezer at the temperature of-18 ℃.
Example 3
The embodiment provides a preparation method of a protein-containing non-fermented acidic whippable custard butter, which comprises the following components in percentage by mass: water: 30%, hydrogenated palm kernel oil: 24%, granulated sugar: 30%, skim milk powder: 5%, sweet whey powder: 2%, egg yolk liquid: 1.5%, hydroxypropyl distarch phosphate: 4%, xanthan gum, guar gum, locust bean gum, microcrystalline cellulose, gelatin, agar: 0.9%, monoglyceride: 1.8%, sorbitol: 0.7%, salt: 0.01%, pH adjuster: 0.01%, pigment and essence: 0.08 percent;
wherein the pH regulator is selected from phosphate, citric acid, sodium citrate, lactic acid, and sodium lactate;
the preparation method comprises the following steps:
firstly, dispersing monoglyceride, xanthan gum, guar gum, locust bean gum, microcrystalline cellulose, gelatin and agar in preheated hydrogenated palm kernel oil to prepare an oil phase mixture;
adding granulated sugar, hydroxypropyl distarch phosphate, skimmed milk powder, sweet whey powder, egg yolk powder, sorbitol, salt and pigment essence into water, and uniformly stirring to obtain a water-phase mixture;
dissolving a pH regulator in pure water to prepare an acidity regulating solution with the concentration of 30%, and boiling and sterilizing the acidity regulating solution for later use;
step four, mixing the water phase and the oil phase, and then uniformly stirring to obtain a mixture, wherein the temperature of the mixture is controlled to be lower than 45 ℃;
step five, homogenizing the mixture under the homogenizing pressure of 20 MPa;
step six, gelatinizing the mixture after homogenizing, heating and stirring by steam to ensure that the starch is completely gelatinized, wherein the gelatinization temperature is 90 ℃, and the gelatinization time is 15 min;
seventhly, after the mixture is pasted, cooling the mixture to 10 ℃ by using ice water, and discharging;
and step eight, aging the cooled mixture for 4 hours at the low-speed stirring state of 4-10 ℃, and adjusting the pH to 3.5 by using the sterilized acidity regulating solution to obtain the custard butter sauce.
And step nine, packaging, namely storing the custard butter sauce in a freezer at the temperature of-18 ℃.
Comparative example 1
The comparative example provides a method for preparing a whippable custard butter sauce comprising the following components in mass percent: water: 26%, hydrogenated palm kernel oil: 28%, granulated sugar: 30%, skim milk powder: 4%, sweet whey powder: 5%, yolk powder: 1.5%, hydroxypropyl distarch phosphate: 0.4%, xanthan gum: 0.4%, locust bean gum: 0.2%, monoglyceride: 4%, sorbitol: 0.4%, salt: 0.01%, pH adjuster: 0.01%, pigment and essence: 0.08 percent;
wherein the pH regulator is selected from phosphate, citric acid, sodium citrate, lactic acid, and sodium lactate;
the preparation method comprises the following steps:
dispersing monoglyceride, xanthan gum and locust bean gum in preheated hydrogenated palm kernel oil to prepare an oil phase mixture;
adding granulated sugar, hydroxypropyl distarch phosphate, skimmed milk powder, sweet whey powder, egg yolk powder, sorbitol, salt and pigment essence into water, and uniformly stirring to obtain a water-phase mixture;
dissolving a pH regulator in pure water to prepare an acidity regulating solution with the concentration of 30%, and boiling and sterilizing the acidity regulating solution for later use;
step four, mixing the water phase and the oil phase, and then uniformly stirring to obtain a mixture, wherein the temperature of the mixture is controlled to be lower than 45 ℃;
step five, homogenizing the mixture under the homogenizing pressure of 20 MPa;
step six, gelatinizing the mixture after homogenizing, heating and stirring by steam to ensure that the starch is completely gelatinized, wherein the gelatinization temperature is 90 ℃, and the gelatinization time is 15 min;
seventhly, after the mixture is pasted, cooling the mixture to 10 ℃ by using ice water, and discharging;
step eight, aging the cooled mixture for 4 hours at the low-speed stirring state of 4-10 ℃, and adjusting the pH to 3.5 by using the sterilized acidity regulating liquid to obtain the custard butter sauce;
and step nine, packaging, namely storing the custard butter sauce in a freezer at the temperature of-18 ℃.
Comparative example 2
The comparative example provides a method for preparing a whippable custard butter sauce comprising the following components in mass percent: water: 40%, hydrogenated palm kernel oil: 20%, granulated sugar: 25%, skim milk powder: 2%, sweet whey powder: 3%, egg yolk liquid: 3%, hydroxypropyl distarch phosphate: 2.5%, xanthan gum, guar gum, locust bean gum, microcrystalline cellulose, gelatin, agar: 0.5%, monoglyceride: 3%, sorbitol: 0.88%, common salt: 0.01%, pH adjuster: 0.01%, pigment and essence: 0.1 percent;
wherein the pH regulator is selected from phosphate, citric acid, sodium citrate, lactic acid, and sodium lactate;
firstly, dispersing monoglyceride, xanthan gum, guar gum, microcrystalline cellulose, gelatin and locust bean gum in preheated hydrogenated palm kernel oil to prepare an oil phase mixture;
adding granulated sugar, hydroxypropyl distarch phosphate, skimmed milk powder, sweet whey powder, egg yolk powder, sorbitol, salt and pigment essence into water, and uniformly stirring to obtain a water-phase mixture;
step three, mixing the water phase and the oil phase, and then uniformly stirring to obtain a mixture, wherein the temperature of the mixture is controlled to be lower than 65 ℃;
dissolving a pH regulator in pure water to prepare an acidity regulating solution with the concentration of 30%, and regulating the pH of the mixture to 3.5 by using the acid solution;
step five, homogenizing the mixture after the pH is adjusted, wherein the homogenizing pressure is 20 MPa;
step six, gelatinizing the mixture after homogenizing, heating and stirring by steam to ensure that the starch is completely gelatinized, wherein the gelatinization temperature is 90 ℃, and the gelatinization time is 15 min;
seventhly, after the mixture is pasted, cooling the mixture to 10 ℃ by using ice water, and discharging;
step eight, aging the cooled mixture for 4 hours at the low-speed stirring state of 4-10 ℃ to obtain the custard butter sauce;
and step nine, packaging, namely storing the custard butter sauce in a freezer at the temperature of-18 ℃.
Verification examples
The custard butters prepared by the preparation methods provided in examples 1 to 3 and comparative examples 1 to 2 were tested for texture appearance, taste and flavor, overrun, and stability, and the specific experimental results are shown in table 1.
TABLE 1 partial Properties of custard cream sauce
As shown in table 1, the protein-containing non-fermented acidic whipped cream prepared by the preparation methods provided in examples 1 to 3 has fine and good texture, mellow taste, strong sour taste, high whipping rate, good stability after whipping, and good application performance.
The custard butters prepared by the preparation methods provided in examples 1 to 3 and comparative examples 1 to 2 were tested for stability during storage, and were placed in a freezer at-18 ℃ for freezing and preservation for 50 days, 100 days and 200 days, and then sampled and thawed to observe the state of custard, and the custard butter was thawed 5 times every other day under normal temperature conditions, and the test results were as shown in table 2.
TABLE 2 shelf life stability of custard butter
As shown in table 2, the custoda creamy sauces prepared by the preparation methods provided in examples 1 to 3 had good product stability during storage, and no demulsification, water separation and coarsening.
The embodiments of the present invention have been described in detail, but the embodiments are merely examples, and the present invention is not limited to the embodiments described above. Any equivalent modifications and substitutions to those skilled in the art are also within the scope of the present invention. Accordingly, equivalent changes and modifications made without departing from the spirit and scope of the present invention should be covered by the present invention.
Claims (10)
1. A preparation method of a protein-containing non-fermented acidic free-whipping custard butter sauce is characterized in that the custard butter sauce comprises the following components in percentage by mass: 30-60% of water, 5-30% of refined vegetable oil and/or hydrogenated refined vegetable oil, 18-30% of saccharides, 5-15% of milk solids, 0.5-3% of eggs, 1-5% of starch, 0.2-2% of colloid, 0.2-3% of emulsifier, 0.5-2% of sorbitol, 0.01-0.03% of salt, 0.01-0.1% of pH regulator and 0.02-0.4% of pigment and essence;
the preparation method comprises the following steps:
dispersing the colloid and the emulsifier in the preheated refined vegetable oil to prepare an oil phase mixture;
adding the saccharides, the eggs, the sorbitol, the salt, the starch, the milk solid, the pigment and the essence into the water, and uniformly stirring to obtain a water-phase mixture;
dissolving a pH regulator in water to prepare an acidity regulating solution, and boiling and sterilizing the acidity regulating solution for later use;
step four, uniformly stirring the oil phase mixture and the water phase mixture to obtain a mixture, and controlling the temperature of the mixture to be lower than 45 ℃;
step five, homogenizing the mixture;
step six, gelatinizing the homogenized mixture, and heating and stirring the mixture by steam to completely gelatinize the starch;
seventhly, cooling the gelatinized mixture to 5-15 ℃ by using ice water, and discharging;
and step eight, stirring and aging the cooled mixture at a low speed at 4-10 ℃, and regulating the acid of the aged mixture at a low temperature by using the acidity regulating liquid to obtain the custard butter.
2. The method of claim 1, wherein the refined vegetable oil is selected from one or more of soybean oil, palm kernel oil, and coconut oil; the hydrorefined vegetable oil is selected from one or more of hydrogenated soybean oil, hydrogenated palm kernel oil and hydrogenated coconut oil.
3. The method according to claim 1, wherein the saccharide is selected from one or more of granulated sugar, glucose and glucose syrup.
4. The method of claim 1, wherein the milk solids are selected from one or more of skim milk powder, whole milk powder, sweet whey powder, and whey protein.
5. The method according to claim 1, wherein the eggs are selected from egg yolk powder and/or egg white; the starch is selected from native starch and/or modified starch.
6. The method of claim 1, wherein the colloid is selected from one or more of xanthan gum, guar gum, locust bean gum, microcrystalline cellulose, gelatin, and agar;
the emulsifier is selected from one or more of monoglyceride, polyglycerol ester, TGMS and emulsified starch.
7. The method according to claim 1, wherein the pH regulator is one or more selected from the group consisting of phosphate, citric acid, sodium citrate, lactic acid, and sodium lactate.
8. The preparation method according to claim 1, wherein the concentration of the acidity adjusting liquid is 20-50%; and the low-temperature acid adjustment is to adjust the pH value of the mixture to 3.5-4.2.
9. The method according to claim 1, wherein the gelatinization temperature is 70 to 95 ℃ for 2 to 5 hours.
10. A protein-containing, non-fermented acidic fermentable hair-restorer cream sauce, characterized by being prepared by the preparation method of any one of claims 1 to 9.
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