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Powder cake emulsification foaming agent

A foaming agent and cake technology, applied in the direction of dough/premix, baking, baking mixture, etc., can solve the problems of high production process requirements, low mechanical tolerance, expensive production equipment, etc., and achieve simple product ingredients , Guaranteed continuity and good liquidity

Inactive Publication Date: 2017-08-15
嘉益食品科技(昆山)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the rapid development of automated production in the baking industry, the disadvantages of traditional compound cake foaming emulsifiers in continuous production are gradually emerging. One is that the inflation speed is too fast and uneven, the other is low mechanical tolerance, and the third is dry taste.
Traditional composite cake foaming emulsifiers (cake oil or foaming grease) are all paste or gel, relatively viscous and have no fluidity, and cannot be used in automatic quantitative systems. Therefore, they are only suitable for manual production in small bakeries and are not conducive to industrialization. and standardize
Most of the existing powder cake emulsifiers are produced by extrusion method, the production equipment is expensive, the production process is extremely demanding, and it is difficult to control the quality and the consistency of the use effect

Method used

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Embodiment Construction

[0017] The following clearly and completely describes the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only some of the embodiments of the present invention, but not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0018] In Example 1 of the present invention, a powdered cake emulsifying foaming agent is composed of the following material components in weight percentage: 20-45% of polyglycerol fatty acid ester, 55-80% of carrier, and 1-2% of purified water; wherein, Polyglycerol fatty acid esters are polyglycerol esters with a degree of polymerization of 4 to 10 palmitate, and the carrier is maltodextrin.

[0019] A kind of powder cake emulsification foaming agent production process, process steps are as follows:

[0020] 1) Weighing 20-45% o...

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Abstract

The invention discloses a powder cake emulsification foaming agent comprising the following substance ingredients by weight percentage: polyglycerol fatty acid ester 20-45%, carrier 55-80%, and pourified water 1-2%; the polyglycerol fatty acid ester esterification oil refers to one or more types of the following oil: 2, 3, 4, 6 10 polyglycerol; the polyglycerol fatty acid ester esterification acid refers to one or more types of the following acids: stearic acid, oleic acid, linoleic acid, palmitic acid, myristic acid, and lauric acid; the carrier refers to maltodextrin or glucose syrup. The powder cake emulsification foaming agent is in a powder state, good in fluidity, simple in product ingredients, easy to operate in production technology, can effectively ensure the product quality and usage effect continuity, and is suitable for large scale production of cake products.

Description

technical field [0001] The invention relates to the technical field of pastry foaming production, in particular to a powdered cake emulsifying foaming agent. Background technique [0002] Cake is a common western food. At present, compound cake foaming emulsifiers need to be added in the production process of cakes to improve the aeration efficiency of eggs, obtain fine tissue structure and uniform product quality. The traditional compound cake foaming emulsifier (cake oil or foaming oil) is produced by using sorbitol and propylene glycol as solvents and blending with various emulsifiers. With the rapid development of automated production in the baking industry, the disadvantages of traditional compound cake foaming emulsifiers in continuous production are gradually emerging. First, the inflation speed is too fast and uneven. Traditional composite cake foaming emulsifiers (cake oil or foaming grease) are all paste or gel, relatively viscous and have no fluidity, and cannot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D10/00A21D2/16
CPCA21D2/16A21D10/005
Inventor 吕纪贺
Owner 嘉益食品科技(昆山)有限公司
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