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Novel composite cake foaming emulsifier and manufacture method thereof

A foaming emulsifier, cake technology, used in baking, dough processing, baked food and other directions, can solve the problems of foaming effect, taste surface gloss, unsatisfactory expansion volume, etc., to improve health and edible , The effect of rich edible value and large volume

Inactive Publication Date: 2014-09-03
ANHUI DANYAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional compound cake foaming emulsifier is made of sorbitol, propylene glycol and emulsifier, but it is not ideal in terms of foaming effect, taste, surface gloss and expansion volume

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A new type of compound cake foaming emulsifier, consisting of the following raw materials in proportion by weight:

[0019] Rice Syrup 20%,

[0020] water 45%,

[0021] Polyglyceryl Fatty Acid Ester 25%,

[0022] Polyoxyethylene sorbitan monooleate 5%,

[0023] Glyceryl monostearate 5%.

[0024] The method for making a kind of novel composite cake foaming emulsifier as above-mentioned proportioning comprises the following steps:

[0025] (1) Weigh 45% water, 25% polyglycerol fatty acid ester, 5% polyoxyethylene sorbitan monooleate, 5% monostearic fatty acid glyceride by weighing, add to the container and mix evenly, at 60 ℃ Heat it in a water bath until the raw material is completely dissolved, and use it as a base material;

[0026] (2) Weigh 20% of the total weight rice syrup, add the rice syrup to the base material prepared in step (1) while stirring, and stir until completely dissolved and mixed evenly, and use as a mixture;

[0027] (3) Add the mixture prepar...

Embodiment 2

[0030] Rice Syrup 15%,

[0031] water 48%,

[0032] Polyglyceryl Fatty Acid Ester 25%,

[0033] Polyoxyethylene sorbitan monooleate 5%,

[0034] Glyceryl monostearate 7%.

[0035] The method for making a kind of novel composite cake foaming emulsifier as above-mentioned proportioning comprises the following steps:

[0036] (1) Weigh 48% water, 25% polyglycerol fatty acid ester, 5% polyoxyethylene sorbitan monooleate, 7% monostearic fatty acid glyceride, add to the container and mix evenly at 60°C Heat it in a water bath until the raw material is completely dissolved, and use it as a base material;

[0037] (2) Weigh 15% of the total weight rice syrup, add the rice syrup to the base material prepared in step (1) while stirring, and stir until completely dissolved and mixed evenly, and use as a mixture;

[0038] (3) Add the mixture prepared in step (2) into a high-shear emulsifier, and the strong kinetic energy brought by the high tangential speed and high-frequency mechani...

Embodiment 3

[0041] Rice Syrup 25%,

[0042] water 40%,

[0043] Polyglyceryl Fatty Acid Ester 26%,

[0044] Polyoxyethylene sorbitan monooleate 6%,

[0045] Glyceryl monostearate 3%.

[0046] The method for making a kind of novel composite cake foaming emulsifier as above-mentioned proportioning comprises the following steps:

[0047] (1) Weigh 40% water, 26% polyglycerol fatty acid ester, 6% polyoxyethylene sorbitan monooleate, and 3% monostearic fatty acid glyceride by weighing, add to the container and mix evenly, at 60°C Heat it in a water bath until the raw material is completely dissolved, and use it as a base material;

[0048] (2) Weigh 25% of the total weight rice syrup, add the rice syrup to the base material prepared in step (1) while stirring, and stir until completely dissolved and mixed evenly, and use as a mixture;

[0049] (3) Add the mixture prepared in step (2) into a high-shear emulsifier, and the strong kinetic energy brought by the high tangential speed and high-...

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Abstract

The present invention relates to the technical field of food additives, in particular to a novel composite cake foaming emulsifier and a manufacture method thereof. The novel composite cake foaming emulsifier comprises the following raw materials in percentage by weight: 15%-25% of rice syrup, 40%-50% of water, 20%-30% of polyglyceryl fatty ester, 3%-7% of tween-80, and 3%-7% of monostearin. The manufacture method comprises the following steps: respectively weighting the above raw materials according to the above proportion; heating, stirring and mixing the raw materials; adding the mixture into a high-shear emulsification mochine and subjecting the mixture to comprehensive effects such as strong mechanical and hydraulic shear, centrifugal extrusion, liquid layer friction, impingement tear and turbulence in narrow clearances of stators and rotors through powerful kinetic energy brought by high tangential line speed and high frequency mechanical effect which are generated by high speed rotation of the rotors, so that two phases or multiple phases of the raw materials which repel each other or are poorly soluble can be quickly, uniformly and finely dispersed, emulsified and dissolved, and finally the high-quality and stable composite cake foaming emulsifier can be obtained.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a novel composite cake foaming emulsifier and a preparation method thereof. Background technique [0002] Cake is a common food. Adding emulsifiers in the production process of cakes can make the cakes delicate and tender, with uniform honeycombs, non-sticky, elastic, refreshing and lubricated, sweet and delicious. It can be said that emulsifiers are crucial to the production of cakes. important. The traditional composite cake foaming emulsifier is produced with sorbitol, propylene glycol and emulsifiers, but it is not ideal in terms of foaming effect, taste, surface gloss, and expansion volume. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a new type of compound cake foaming emulsifier with good foaming effect, large expansion volume of the cake, fine and glossy surface, soft and smooth taste, rich nutritio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/38A21D13/08
Inventor 赵兰清
Owner ANHUI DANYAN FOOD
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