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Powder type composite cake emulsifying agent

A cake emulsifier, powdery technology, applied in the direction of pre-baked dough processing, baking, baked food, etc., can solve the problems of paste emulsifier stickiness, can not use automatic quantitative system, no fluidity, etc., to prevent corruption Deterioration, quality assurance, and effects of preventing starch aging

Inactive Publication Date: 2010-06-23
MASSON GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the paste emulsifier is very viscous and has no fluidity, the automatic quantitative system cannot be used, so it can only be suitable for manual intermittent production in small bakeries

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0101] The preparation method of above-mentioned powdery compound cake emulsifier comprises the following steps:

[0102] (1), first will account for the polyglycerol ester of 4%~6% of total weight, 1%~3% sorbitan monostearate, 0.5-1% glyceryl monocaprylate as preservative mix and mix Heat to 80℃~85℃ to make it completely melted, and mix evenly, as part A material;

[0103] (2) Add 1-3% of the total weight of edible colloid and 60-80% of the total weight of the filler into water sufficient to submerge the material, and heat to 90-100°C until the edible colloid and the filler are completely Dissolve and keep warm at 90°C to 95°C as part B material;

[0104] (3), while stirring, slowly add sucrose esters with a high HLB value of 10-22% of the total weight into the materials of part B, stir until the sucrose esters are completely dissolved, then slowly add materials of part A while stirring, so that It is completely dispersed evenly, and then concentrated in vacuum at a vacuum ...

Embodiment 1

[0111] Embodiment 1: the weight ratio of each component in the present embodiment is as follows:

[0112] Sucrose ester with high HLB value 20%,

[0113] Polyglycerides 8%

[0114] Sorbitan Monostearate 2%

[0115] Glyceryl Monocaprylate 2%

[0116] Modified starch 68%.

[0117] The concrete preparation method of powdery composite cake emulsifier described in the present embodiment comprises the steps:

[0118] (1), first take by weighing 8% polyglycerol ester, 2% sorbitan monostearate, and 2% glyceryl monocaprylate respectively in a container and mix uniformly, and heat to 80° C. Until the material is completely melted, it will be used as part A material for subsequent use;

[0119] (2), adding the modified starch accounting for 68% of the total weight into 300 kg of clear water, and heating to 95°C, until the modified starch is completely dissolved, and keeping it warm at 90°C, as part B material for subsequent use;

[0120] (3) Slowly add the sucrose ester with a high...

Embodiment 2

[0121] Embodiment 2: the weight ratio of each component of the present embodiment is as follows:

[0122] Sucrose ester with high HLB value 18%,

[0123] Polyglycerol Esters 5.5%

[0124] Sorbitan Monostearate 1.5%

[0125] Xanthan Gum 0.5%

[0126] Sodium Carboxymethyl Cellulose 1.5%

[0127] Glyceryl Monocaprylate 1%

[0128] Modified starch 72%.

[0129] The concrete preparation method of powdery composite cake emulsifier described in the present embodiment comprises the steps:

[0130] (1), first weigh 5.5% polyglycerol ester, 1.5% sorbitan monostearate, and 1% glyceryl monocaprylate respectively in a container and mix uniformly, and heat to 85° C. Until the material is completely melted, it will be used as part A material for subsequent use;

[0131] (2), adding 0.5% xanthan gum, 1.5% sodium carboxymethylcellulose, and 72% modified starch to 450 kg of clear water, and heating to 95°C until the material is completely dissolved, and kept warm At 92°C, as Part B materi...

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PUM

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Abstract

The invention relates to a compound cake emulsifying powder agent. The comprised constitution and weight proportion are as follows: high-HLB sucrose ester 10-22%, adjuvant emulsifying agent 5-16, preservative 0.5-2%, and filling agent 60-80%. The invention makes use of the principle that the high HLB sucrose ester can be used at room temperature and the emulsifying performance and hydratability are quite good, and combines it with adjuvant emulsifying agent and edible gel, and filling agent to produce flow compound cake emulsifying powder agent. Said product can be directly used for cake production, increases cake fermentation speed, increases cake size and softness, and prolongs preservative period, and it is easy for measurement. The raw materials can be combined with flour to meet demand for automatic industrial continuous production.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a composite cake emulsifier. Background technique [0002] At present, the cake emulsifiers used to improve cake rising speed and increase cake volume and softness are all paste mixtures in hydrated form. The main components of these paste emulsifiers are glyceryl monostearate, a small amount of sorbitan monostearate and cosolvents. The production method is mainly to add a certain amount of water after heating and melting the emulsifier to make the emulsifier Mix well with water and cool to form a paste. Although the glyceryl monostearate in this emulsifier has good leavening performance, the egg slurry has large bubbles and the cake texture is not delicate enough; moreover, glyceryl monostearate is insoluble in Water, direct use has no emulsifying effect, it can only form a dispersion with water in the temperature range of 55 ° C ~ 68 ° C, and form a gel after the dispersion is c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/03A21D13/08A21D8/02A23L29/00
Inventor 李妙莲杨菁
Owner MASSON GROUP
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