Stirring and foaming food flavorings and its manufacturing method

Abstract

The present invention discloses a fluffy food composition and its preparation method. Said fluffy food composition includes (by wt%) 10-60% of sugar, 1.5-9.5% of emulsifying agent, 1-9% of thickening agent and the rest is water. The adove-mentioned emulsifying agent is one kind or several kinds of glycerin monostearate, sorbitan monostearate, sucrose fatty acid ester, polyoxyethylene sorbitan monostearate, propylene glycol fatty acid ester and glyceryl monostearate, and the thickening agent is formed from four components of sodium starch phosphate, carboxymethylcellulose sodium, sodium alginate and carrageenin.

Description

technical field [0001] The invention relates to a food ingredient and a manufacturing method thereof, in particular to a whipping and foaming food ingredient and a manufacturing method thereof. Background technique [0002] Whipping and foaming food is usually a fat-containing emulsion or paste solid that can produce rich, delicate, and stiff foam through whipping. It is mainly used in the bakery industry. It is currently used for surface decoration and filling of baked products. There are roughly the following types: [0003] Margarine + sugar / syrup, margarine is made of hydrogenated oil as the main raw material; non-dairy cream is a kind of hydrogenated palm oil, emulsifier, syrup, sodium caseinate, thickener, water, edible It is made of essence, etc.; sugar + water + SP whipping agent. [0004] Margarine + sugar / syrup has a small amount of leavening, long whipping time, and general whipping resistance. It tends to harden in winter and is difficult to handle. It also con...

AI Technical Summary

Problems solved by technology

[0004] Margarine + sugar / syrup has a small amount of leavening, long whipping time, and average whipping resistance. It tends to harden in winter and is difficult to handle. It also contains some incompletely melted sugar particles, and the taste is greasy, rough, and sticky. Sandy feeling, due to the high temperature in summer, the whipped foam is easy to soften, and the operating elasticity is too small

Margarine is easily polluted by bacteria and mold at high temperature, and the butyric acid in it is decomposed, resulting in an unpleasant smell; unsaturated fatty acids are easily oxidized and rancid, and high temperature and light will also accelerate oxidation, which affects baking when used as fillings or surface decorations Product quality, due to the high oil content, long-term use is not good for human health, and the price is high

[0005] Non-dairy fresh cream has a small amount of rise and poor beating resistance. If the whipping time is too long, the foam will tend to thicken, and the foam will tend to thicken, dry out, and collapse when stored at a higher temperature; it also contains hydrogenated palm oil, which is harmful to human health if eaten for a long time ;It is easy to be infected with bacteria and molds at room temperature, and needs to be stored in refrigerators and refrigerators, and the cost of use is high

[0006] Sugar + water + SP whipping foaming agent mainly relies on SP foaming agent to inflate and foam during whipping. The foam mouth has poor solubility, life, and poor stability. It becomes soft, thick, and easily turns into water in a short time.

[0007] Regardless of the use of margarine + sugar / syrup, non-dairy cream, sugar + water + SP whipping agent, there are different degrees of defects, and it is difficult to meet the needs of customers