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Emulsion composition and its preparation method and its use

A technology of emulsion composition and emulsifier, which is applied in the fields of application, food science, dough processing, etc., can solve the problems of low success rate and cumbersome process, and achieve the effect of excellent crumb color

Active Publication Date: 2021-08-27
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional process needs to separate the egg yolk and egg white, beat them separately and then mix them. The process is cumbersome and skillful, and the success rate is low.

Method used

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  • Emulsion composition and its preparation method and its use
  • Emulsion composition and its preparation method and its use
  • Emulsion composition and its preparation method and its use

Examples

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preparation example Construction

[0133] Method for preparing emulsion composition

[0134] The preparation method of emulsion composition of the present invention may further comprise the steps:

[0135] (1) Mix the triglyceride emulsifier represented by the general formula (1) to obtain an oil phase system,

[0136] (2) Mix carbohydrates, proteins or their derivatives and add water to dissolve to obtain an aqueous phase system,

[0137] (3) Mix the oil phase system obtained in step (1) and the water phase system obtained in step (2).

[0138] In a preferred embodiment of the present invention, the step (1) is mixed and dissolved under heating conditions of 60-80°C. Step (2) mixing and dissolving under heating conditions of 60-80°C.

[0139] In step (3), mixing and homogenization are carried out by shearing. Shearing is performed, for example, at 8000-12000 rpm (preferably 10000 rpm) for 30 seconds to 5 minutes (preferably 1 minute). Homogenization is performed under high-pressure homogenization, for exa...

Embodiment 1

[0179] (1) Oil phase preparation:

[0180] Take 12.5g PB-100 propylene glycol fatty acid ester, 12.5g SE-11 sucrose ester, 8g lecithin, 75g monoglyceride, add 238g soybean oil, heat at 70°C to dissolve and clarify.

[0181] (2) Preparation of water phase:

[0182] Take 25g of casein and 130g of maltose, mix well, add 1kg of deionized water, stir at 50°C to dissolve and clarify.

[0183] (3) Add the oil phase to the water phase while it is hot, stir for 30 minutes, cut at 10000rpm for 1 minute, and then homogenize under high pressure, 200bar / 50bar (that is, the homogenizer has two stages of pressure; the first stage is pressurized at 50bar, and the second stage is pressurized Stage pressurization to 200bar; for one pass) once.

[0184] (4) The emulsion is kept warm and spray-dried. The spray-drying conditions are: inlet temperature 180°C, outlet 90°C to obtain powdered oil.

[0185] The oil-soluble components were extracted according to GB 541327-2010 from the powdered oil, an...

Embodiment 2

[0189] (1) Oil phase preparation:

[0190] Take 10.5g of PGMS propylene glycol fatty acid ester, 11.5g of SE-15 sucrose ester, 9g of lecithin, 73.35g of monoglyceride, add 238g of rapeseed oil, heat at 70°C to dissolve and clarify.

[0191] (2) Preparation of water phase:

[0192] Take 25g of whey protein and 130g of maltose, mix well, add 1kg of deionized water, stir at 50°C to dissolve and clarify.

[0193] (3) Add the oil phase to the water phase while it is hot, stir for 30 minutes, cut at 10000rpm for 1 minute, and then homogenize under high pressure, 200bar / 50bar (that is, the homogenizer has two stages of pressure; the first stage is pressurized at 50bar, and the second stage is pressurized Stage pressurization to 200bar; for one pass) once.

[0194] (4) The emulsion is kept warm and spray-dried. The spray-drying conditions are: inlet temperature 180°C, outlet 90°C to obtain powdered oil.

[0195] The oil-soluble components were extracted according to GB 541327-2010 ...

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Abstract

The invention provides an emulsion composition, a preparation method thereof and an application thereof. The emulsion composition of the present invention contains oil phase A and water phase B, and B / A is 1~4 by weight ratio, it is characterized in that, oil phase A contains triglyceride and emulsifier represented by general formula (1), The aqueous phase B contains carbohydrates, proteins or derivatives thereof and water. The compositions of the present invention may suitably be used in the preparation of food products. In general formula (1), R 1 , R 2 and R 3 See the specification for the definition.

Description

technical field [0001] The present invention relates to emulsion composition, its preparation method and its use. Background technique [0002] The festive cakes currently on the market are mainly chiffon cakes and sponge cakes. Chiffon cakes are very light in texture and use vegetable oil, eggs, sugar, flour, and baking powder as basic materials. The egg-separating method is used in the production. The egg white and sugar are firstly aerated, and then the mixture of egg yolk and flour and other raw materials is added, which is very inconvenient to operate. The sponge cake (whole egg method) is a method in which eggs and sugar are whipped and foamed, and then other raw materials are added to stir. The cake made by this method has a poor taste. It is still a problem to be solved to develop a powder oil that uses one-step method to produce chiffon cake, which can keep the mouthfeel of chiffon cake and save operating procedures. [0003] In recent research, many methods have ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/16A21D2/18A21D2/26
CPCA21D2/165A21D2/181A21D2/26
Inventor 陈斌斌郑妍刘晶王彬
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT