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Cake nano molecule emulsifying ointment and making method thereof

A technology of nano-molecules and emulsifying paste, which is applied in the field of food additives. It can solve the problems that cake oil is not easy to stir, and cake batter is granular, which affects the leavening effect. Value Rich Effects

Inactive Publication Date: 2014-06-25
ANHUI DANYAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

SP cake oil was introduced and used from Europe in the 1980s. It was a change in the baking market and brought a huge market, but it also showed some problems in the process of use. The reason is that the equipment automation program is high and the mixing tank is enlarged. , the cake oil is not easy to stir in the tank, and the dissolution is not complete, making the cake batter granular and affecting the leavening effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] In this embodiment, the cake nano-molecular emulsification cream consists of the weight ratio of raw materials:

[0036] Drinking water 60%,

[0037] Rice starch 14%,

[0038] Polyglyceryl fatty acid ester 14%,

[0039] Mono- and distearic acid glyceryl 7%,

[0040] Polyoxyethylene (20) sorbitan monooleate 5%.

[0041] The preparation method of the cake nano molecular emulsification cream described in the present embodiment comprises the following steps and is carried out in the following order:

[0042] (1) take by weighing the drinking water that accounts for 60% of total weight, 14% polyglycerol fatty acid ester, 7% mono- and distearic acid glycerides and 5% polyoxyethylene (20) sorbitan monooleic acid Add the ester to the container and mix evenly, heat in a water bath at 60°C until the raw material is completely dissolved;

[0043] (2) Weigh rice starch accounting for 14% of the total weight, slowly add in the above-mentioned dissolved liquid material and stir ...

Embodiment 2

[0046] The present embodiment cake emulsifying cream each composition raw material weight ratio is:

[0047] Drinking water 60%,

[0048] Rice starch 15%,

[0049] Polyglyceryl fatty acid ester 13%,

[0050] Mono- and distearic acid glyceryl 6%,

[0051] Polyoxyethylene (20) sorbitan monooleate 6%.

[0052] The preparation method of the cake nano molecular emulsification cream described in the present embodiment comprises the following steps and is carried out in the following order:

[0053] (1) take by weighing the drinking water that accounts for 60% of total weight, 13% polyglycerol fatty acid ester, 6% mono-, glyceryl distearate and 6% polyoxyethylene (20) sorbitan monooleic acid Add the ester to the container and mix evenly, heat in a water bath at 60°C until the raw material is completely dissolved;

[0054] (2) Weigh rice starch accounting for 15% of the total weight, slowly add in the above-mentioned dissolved liquid material and stir until completely dissolved; ...

Embodiment 3

[0057] In this embodiment, the cake nano-molecular emulsification cream consists of the weight ratio of raw materials:

[0058] Drinking water 60%,

[0059] Rice starch 12%,

[0060] Polyglyceryl fatty acid ester 15%,

[0061] Mono- and distearic acid glyceryl 8%,

[0062] Polyoxyethylene (20) sorbitan monooleate 5%.

[0063] The preparation method of the cake nano molecular emulsification cream described in the present embodiment comprises the following steps and is carried out in the following order:

[0064] (1) Take by weighing 60% drinking water of total weight, 15% polyglycerol fatty acid ester, 8% glyceryl distearate and 5% polyoxyethylene (20) sorbitan monooleic acid Add the ester to the container and mix evenly, heat in a water bath at 60°C until the raw material is completely dissolved;

[0065] (2) Weigh rice starch accounting for 12% of the total weight, slowly add in the above-mentioned dissolved liquid material and stir until completely dissolved;

[0066] ...

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Abstract

The invention relates to the field of food additives, and particularly relates to a cake nano molecule emulsifying ointment and a making method thereof. The cake nano molecule emulsifying ointment comprises the following raw materials in percent by weight: 60 percent of drinking water, 12-15 percent of rice starch, 12-15 percent of polyglycerol fatty acid ester, 6-8 percent of glycerol monostearate and 4-6 percent of polyoxyethylene (20) sorbitan monooleate. According to the cake nano molecule emulsifying ointment, with the rice starch as a main carrier, the edibility and the health are improved; due to synergistic interaction between the polyoxyethylene (20) sorbitan monooleate and the polyglycerol fatty acid ester, the emulsifying function and the expansibility are improved, a produced cake is large in volume; the cake nano molecule emulsifying ointment is homogenized at a high pressure of 1,700 kg, a molecular structure is crushed into a nano size to ensure that the starch is pasted, cake paste can be stabilized, and the produced cake is thin in tissue, and smooth in mouth fell, and is prevented from being aged, and the shelf life is prolonged.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a cake nano-molecule emulsified paste and a preparation method thereof. Background technique [0002] Emulsifying cream is now an indispensable additive in making sponge cakes, egg yolk pies, Swiss rolls, Mobao cakes, European cakes, French buns, brushed breads, etc. It is also widely used in various Chinese and Western shortbread Among them, it can play various emulsifying functions. SP cake oil was introduced and used from Europe in the 1980s. It was a change in the baking market and brought a huge market, but it also showed some problems in the process of use. The reason is that the equipment automation program is high and the mixing tank is enlarged. , The cake oil is not easy to stir in the tank, and the dissolution is not complete, which makes the cake batter granular and affects the rising effect. Contents of the invention [0003] The technical problem to be solved by th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/035A23L29/10
CPCA21D2/36
Inventor 赵兰清
Owner ANHUI DANYAN FOOD
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