Powder composite cake emulsifier and its preparation method

A cake emulsifier, powder technology, applied in the field of food additives, can solve the problems of lack of fluidity, sticky paste emulsifier, and inability to use an automatic quantitative system, etc., to prevent starch aging, prevent spoilage, and ensure quality. Effect

Inactive Publication Date: 2008-01-16
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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0084] The preparation method of above-mentioned powdery compound cake emulsifier comprises the following steps:

[0085] (1), first weigh 4-10% of the total weight of polyglycerol ester, 1-6% of sorbitan monostearate, and 0.5-1% of glyceryl monocaprylate, put them into a container and mix them evenly , heated to 80°C to 85°C until the material is completely melted, and used as part A material for later use;

[0086] (2), adding 1-3% of the total weight of edible colloid and 60-80% of the total weight of the filler to 200-500 kg of water sufficient to submerge the material, and heating to 90-100 ° C until edible Colloids and fillers are completely dissolved, and kept at 90°C to 95°C, and used as part B materials for later use;

[0087] (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 the materials of part A while stirring, The...

Embodiment 1

[0092] Embodiment 1: the weight ratio of each component in the present embodiment is as follows:

[0093] Sucrose ester with high HLB value 20%,

[0094] Polyglycerides 8%

[0095] Sorbitan Monostearate 2%

[0096] Glyceryl Monocaprylate 2%

[0097] Modified starch 68%.

[0098] The concrete preparation method of powdery composite cake emulsifier described in the present embodiment comprises the steps:

[0099] (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;

[0100] (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;

[0101] (3) Slowly add the sucrose ester with a high...

Embodiment 2

[0102] Embodiment 2: the weight ratio of each component of the present embodiment is as follows:

[0103] Sucrose ester with high HLB value 18%,

[0104] Polyglycerol Esters 5.5%

[0105] Sorbitan Monostearate 1.5%

[0106] Xanthan Gum 0.5%

[0107]Sodium Carboxymethyl Cellulose 1.5%

[0108] Glyceryl Monocaprylate 1%

[0109] Modified starch 72%.

[0110] The concrete preparation method of powdery composite cake emulsifier described in the present embodiment comprises the steps:

[0111] (1), first take by weighing 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;

[0112] (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 P...

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PUM

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Abstract

The invention relates to a composite powder cake emulsifier and the preparation method. The composite powder cake emulsifier comprises the following ingredients according to the proportioning by weight: high HLB value sucrose ester of 10 percent to 22 percent, auxiliary emulsifier of 5 percent to 16 percent, antistaling agent of 0.5 percent to 2 percent and filler of 60 percent to 80 percent. The principle of the invention is that: the high HLB value sucrose ester has excellent emulsifying capacity and hydration while being used directly at room temperature, and supplements with the auxiliary emulsifier, antistaling agent and filler which can generate a synergy, the ingredients are dissolved and dispersed in water uniformly, and then are made into composite powder cake emulsifier with fluidity through a vacuum concentration and a spray drying. The emulsifier can be used in the production of cake directly, and the cake zymotic speed can be increased effectively; the size of the cake and mellowness can be enhanced; the shelf life of the cake can be extended; furthermore, the automatic metering is convenient, and the emulsifier can be mixed with flour and other cake raw materials, which can meet the need of automatic continuous production lines of central cake plants.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a composite cake emulsifier and a preparation method thereof. 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 and a small amount of sorbitan monostearate and co-solvent. 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 ...

Claims

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Application Information

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IPC IPC(8): A23L1/035A21D13/08A23L29/10
Inventor 李妙莲杨菁
Owner MASSON GROUP
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