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Composition for food emulsification and preparation method thereof

A composition and food technology, applied in food preparation, food science, application, etc., can solve problems such as poor emulsification effect of food emulsifiers

Inactive Publication Date: 2015-04-08
中山市南方新元食品生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to overcome the technical deficiencies of the existing compact volume of baked goods and the poor emulsification effect of food emulsifiers, the present invention provides a composition for food emulsification comprising triglycerides, which is composed of triglycerides , distilled monoglyceride and ethyl propionate, the combination of the three components can form a compound, which can significantly increase the volume of the finished product and improve the internal tissue structure when used in the processing of baked foods such as bread, cakes and pastries. The composition can also maintain the stable time of monoglyceride α crystals, so that the quality of baked goods is greatly improved

Method used

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  • Composition for food emulsification and preparation method thereof

Examples

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Effect test

Embodiment 1

[0021] Example 1 The composition of the present invention for food emulsification and its preparation method

[0022] A composition for food emulsification, which is prepared from the following components:

[0023] components weight / kg Triglycerides 25 distilled monoglyceride 55 ethyl propionate 20

[0024] The preparation method of above-mentioned composition comprises the steps:

[0025] 1) Preparation of distilled monoglyceride: transfer glycerol monostearate into a still for four-stage distillation, and the conditions for each stage of distillation are as follows: the distillation temperature of the first-stage distillation is 240°C, and the vacuum degree is 300Pa; The distillation temperature of the stage distillation is 220°C, and the vacuum degree is 40Pa; the third stage distillation is carried out without heating, and the vacuum degree is 30Pa; the distillation temperature of the four stage distillation is 200°C, and the vacuum degr...

Embodiment 2

[0027] Example 2 The composition of the present invention for food emulsification and its preparation method

[0028] A composition for food emulsification is prepared from the following components:

[0029] components weight / kg Triglycerides 35 distilled monoglyceride 50 ethyl propionate 15

[0030] The preparation method of above-mentioned composition comprises the steps:

[0031] 1) Preparation of distilled monoglyceride: transfer glycerol monostearate into a still for four-stage distillation, and the conditions for each stage of distillation are as follows: the distillation temperature of the first-stage distillation is 200°C, and the vacuum degree is 250Pa; The distillation temperature of the first-stage distillation is 200°C, and the vacuum degree is 35Pa; the third-stage distillation is carried out without heating, and the vacuum degree is 20Pa; the distillation temperature of the fourth-stage distillation is 210°C, and the vacuum de...

Embodiment 3

[0033] Embodiment 3 The present invention is used for the composition of food emulsification and preparation method thereof

[0034] A composition for food emulsification, which is prepared from the following components:

[0035] components weight / kg Triglycerides 30 distilled monoglyceride 60 ethyl propionate 10

[0036] The preparation method of above-mentioned composition comprises the steps:

[0037]1) Preparation of distilled monoglyceride: transfer glycerol monostearate into a distiller for four-stage distillation, and the conditions of each stage of distillation are as follows: the distillation temperature of the first-stage distillation is 220°C, and the vacuum degree is 280Pa; The distillation temperature of the stage distillation is 230°C, and the vacuum degree is 40Pa; the third stage distillation is carried out without heating, and the vacuum degree is 25Pa; the distillation temperature of the four stage distillation is 240°C, a...

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Abstract

The invention relates to a composition for food emulsification and a preparation method thereof, belonging to the technical field of food processing. In order to overcome the technical defects that as existing roasted foods are compact in volume, the emulsification effect of the food emulsifier is poor, the invention provides the composition comprising tripolyceryl monostearate for food emulsification. The composition consists of tripolyceryl monostearate, distilled monoglyceride and ethyl propionate. The three components are combined to form a compound for processing of roasted foods such as bread, cakes, and pastries to obviously increase the volume of a finished product and improve the internal organizational structure. The composition can be further used for maintaining the stabilizing time of monoglyceride alpha crystals, so that the quality of the roasted food is greatly enhanced.

Description

technical field [0001] The invention relates to a food emulsification composition and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Food emulsifiers are the most widely used surfactants in the food industry. Surfactants processed from natural raw materials in these emulsifiers mainly include monoglycerides, sucrose esters, and polyglycerol esters. At present, the amount of food emulsifiers used in the world exceeds 400,000 tons, while the amount of food emulsifiers used in my country is about 80,000 tons. Among them, the output of monoglycerides in my country has reached 40,000 tons, accounting for about 50% of food emulsifiers. Polyglyceryl fatty acid ester (referred to as polyglycerol ester, PGFE) is one of more than 30 safe food emulsifiers announced by the FAO / WHO Food Additives Expert Committee. It is second only to monoglyceride in foreign countries. Used in baked goods, margarine and beverages. In ad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/035A21D2/16A23L29/10
CPCA21D2/16
Inventor 徐怀义
Owner 中山市南方新元食品生物工程有限公司