Composite emulsifier with emulsification effect and water retention effect and application thereof

A technology for compounding emulsifier and function, applied in the field of food additives, can solve the problems of insufficient function of powder emulsifier, increased amount of emulsifier, and short action time, and achieves unique effect, improved product taste and texture. Even and delicate effect

Inactive Publication Date: 2018-02-02
GUANGZHOU BAOTAO FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since emulsification usually needs to be carried out under liquid conditions, and a certain action temperature and action time are required, the effect of the compound powder emulsifier cannot be fully exerted.
[0005] In the production process of most baked products, due to several problems such as short action time, low ambient temperature and low moisture, the role of powder emulsifiers cannot be fully exerted.
In order to achieve the purpose of emulsification, the amount of emulsifier is increased, resulting in material waste

Method used

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  • Composite emulsifier with emulsification effect and water retention effect and application thereof
  • Composite emulsifier with emulsification effect and water retention effect and application thereof
  • Composite emulsifier with emulsification effect and water retention effect and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0032] The complex emulsifier of the present embodiment comprises the following components in mass fraction: 30% of water, 27% of sorbitol, 11% of glycerin, 7% of sucrose fatty acid ester, 8% of glyceryl monostearate, 8% of sorbitan mono Stearate (Span 60) 10%, polyoxyethylene sorbitan monostearate (Tween 60) 5%, soluble soybean polysaccharide 2%.

[0033] The application of the compound emulsifier of the present embodiment on making bread comprises the following steps:

[0034] S1: Weigh 500g of flour, 8g of active dry yeast, 5g of salt, 100g of white sugar, 37g of butter, 220g of water, and 5g of compound emulsifier;

[0035] S2: Mix flour and active dry yeast slowly for 2 minutes;

[0036] S3: White sugar and water are mixed and stirred to dissolve, poured into S2 and slowly mixed to form a ball, then changed to fast stirring for 10-15 minutes until gluten is formed;

[0037] S4: Stir at a slow speed, add salt, butter and a compound emulsifier with both emulsification and...

Embodiment 2

[0043] The complex emulsifier of the present embodiment comprises the following components in mass fraction: 30% of water, 10% of sorbitol, 26% of glycerin, 7% of sucrose fatty acid ester, 10% of glyceryl monostearate, 10% of sorbitan mono Stearate (Span 60) 10%, polyoxyethylene sorbitan monostearate (Tween 60) 5%, soluble soybean polysaccharide 2%.

[0044] The application of the compound emulsifier of the present embodiment on making bread is the same as the method of embodiment 1.

Embodiment 3

[0046] The complex emulsifier of the present embodiment comprises the following components in mass fraction: 30% of water, 10% of sorbitol, 22% of glycerin, 7% of sucrose fatty acid ester, 12% of glyceryl monostearate, 12% of sorbitan mono Stearate (Span 60) 10%, polyoxyethylene sorbitan monostearate (Tween 60) 5%, soluble soybean polysaccharide 4%.

[0047] The application of the compound emulsifier of the present embodiment on making bread is the same as the method of embodiment 1.

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Abstract

The invention relates to a composite emulsifier with an emulsification effect and a water retention effect. The composite emulsifier is prepared from the following raw materials in percentage by weight: 25-40% of water, 10-30% of sorbitol, 10-30% of glycerol, 5-15% of sucrose fatty acid ester, 5-15% of glycerin monostearate, 5-15% of sorbitan monostearate and 3-10% of polyoxyethylene sorbitan monostearate, wherein the HLB value of the sucrose fatty acid ester is 16. In addition, the invention also provides application of the composite emulsifier in preparation of baked foods. The composite emulsifier has the advantages of achieving a rapid emulsification effect, meanwhile achieving a water retention effect on foods, ensuring fluffy and wet product texture and uniform and exquisite tissues,and improving the quality.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a compound emulsifier with both emulsification and water retention functions and its application. Background technique [0002] Food emulsifiers refer to food additives that can significantly reduce the interfacial tension of oil and water after being added to food, and make complementary hydrophobic substances and hydrophilic substances form a relatively stable emulsion to produce an emulsifying effect. [0003] Sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartrate monoglyceride, sucrose fatty ester, distilled glyceryl monostearate, etc. are widely used emulsifiers in the quality improvement of domestic bakery products. A single use is too targeted and the effect is not comprehensive enough. [0004] The mixed use of various powder emulsifiers solves the problem of insufficient adaptability of a single emulsifier, and is suitable for most products. However, sin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/18A21D2/16A21D2/14
CPCA21D2/14A21D2/16A21D2/181
Inventor 谢颖明谢琼瑶平思龙
Owner GUANGZHOU BAOTAO FOOD CO LTD
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