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Method for preparing shortening oil emulsifier

A technology of emulsifier and shortening, which is applied in dough processing, edible oil/fat, baking, etc., and can solve problems such as reduction

Inactive Publication Date: 2008-03-12
COUNCIL OF SCI & IND RES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this method is that the surfactant system it invented was for low calorie cakes, where the amount of sugar and fat was reduced in the recipe, and fillers were also added to obtain a certain structure, while the present invention relates to the use in cakes Emulsifier system to improve quality

Method used

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  • Method for preparing shortening oil emulsifier
  • Method for preparing shortening oil emulsifier

Examples

Experimental program
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Effect test

preparation example Construction

[0041] Preparation method of separate emulsifier

[0042] Get the ratio of emulsifier and shortening as 1: 4, prepare separate emulsifier (DGMS, PGMS, SSL, PS-60 and SMS).

[0043] Loaf Cake Recipe

[0044] G

[0045] Wheat Flour 100

[0046] Granulated sugar 90-110

[0047] Egg 115-125

[0048] Shortening 62-70

[0049] Calcium propionate 0.3-0.5

[0050] Baking powder 0.3-0.5

[0051] Salt 0.3-0.5

[0052] Acetic acid 0.1-0.25

[0053] water 5-15ml

[0054] essence

[0055] Lemon 2-2.5ml

[0056] Vanilla 2-2.5ml

[0057] Emulsifier / developed emulsifier formulation 2-3 / 4-6

[0058] - sift calcium propionate, baking powder and salt with flour;

[0059] - Mix the fat with the flour in a mixer at speed III for 5 minutes;

[0060] - Whisk eggs, sugar and emulsifier / developed emulsifier formula at speed III for 5-6 minutes;

[0061] - transfer the egg mixture in 3 parts to the fat-flour mixture while mixing on speed I for 3 minutes until smooth;

...

Embodiment 1

[0094] Loaf Cake Recipe

[0095] G

[0096] Wheat Flour 100

[0097] Granulated sugar 100

[0098] egg 120

[0099] Shortening 66

[0100] Calcium propionate 0.5

[0101] Baking powder 0.5

[0102] Salt 0.5

[0103] Acetic acid 0.2

[0104] water 10

[0105] essence

[0106] Lemon 2.5ml

[0107] Vanilla 2.5ml

[0108] - sift calcium propionate, baking powder and salt with flour;

[0109]- Mix the fat with the flour in a mixer at speed III for 5 minutes;

[0110] - Whisk eggs, sugar and emulsifier / developed emulsifier formula at speed III for 5-6 minutes;

[0111] - transfer the egg mixture in 3 parts to the fat-flour mixture while mixing on speed I for 3 minutes until smooth;

[0112] -Finally add essence, water and acetic acid and mix for 1 minute at speed I;

[0113] -Weigh 425g of batter and bake the cake at 180°C for 1 hour.

[0114] The physical characteristics of the cake were as follows: cake weight 375.10 g; volume 1200 cc; specific volume...

Embodiment 2

[0116] Loaf Cake Recipe

[0117] g

[0118] Wheat Flour 100

[0119] Granulated sugar 100

[0120] egg 120

[0121] Shortening 66

[0122] Calcium propionate 0.5

[0123] Baking powder 0.5

[0124] Salt 0.5

[0125] Acetic acid 0.2

[0126] water 10

[0127] essence

[0128] Lemon 2.5ml

[0129] Vanilla 2.5ml

[0130] Emulsifier (DGMS) 2.5

[0131] - sift calcium propionate, baking powder and salt with flour;

[0132] - Mix the fat with the flour in a mixer at speed III for 5 minutes;

[0133] - Whisk eggs, sugar and emulsifier / developed emulsifier formula at speed III for 5-6 minutes;

[0134] - transfer the egg mixture in 3 parts to the fat-flour mixture while mixing on speed I for 3 minutes until smooth;

[0135] -Finally add essence, water and acetic acid and mix for 1 minute at speed I;

[0136] -Weigh 425g of batter and bake the cake at 180°C for 1 hour.

[0137] The physical properties of the cake are as follows: cake weight 375.50g; vol...

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Abstract

The present invention provides an emulsifying formulation system for the preparation of improved quality cakes and a method of preparation of said emulsifying formulation system.

Description

technical field [0001] The invention relates to an emulsifier formulation system for cakes and a preparation method thereof. Background technique [0002] The bakery industry now occupies an important place in the industry in India and is one of the largest and organized food processing activities in the country. Bakery industry turnover reached Rs.50 million. The bakery industry produces a variety of products to satisfy a variety of consumers. The current production of cakes and pastry products in India is estimated to be about 4.00×10 5 Ton. It is expected that after 5 years, its output will reach 8.00×10 5 tons (Vikas Singhal, 1999, Indian Agriculture, Indian Center for Economic Data Research, pp. 72-83). Currently, the production of sweet pastry mainly various cakes is about 375,000 tons, and it is estimated that in 2001 AD, the production will increase to about 710,000 tons. Especially those well-known tea cakes / loaf cakes / sliced ​​cakes have seen a steady increas...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/16A21D13/08A23D9/00A23G3/00A23D9/013A23G3/34A23L29/10
CPCA23D9/013A21D2/16
Inventor 乔特斯纳·拉吉夫皮汉·普拉巴桑卡达萨帕·因德拉尼甘达姆·文卡特斯瓦拉·拉奥
Owner COUNCIL OF SCI & IND RES
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