Powdery pastry foaming agent and preparation method thereof

Abstract

The invention provides a powdery pastry foaming agent and a preparation method thereof, which comprises 3-5% of vegetable oil, 50-65% of carrier, 10-20% of mono- and distearin glycerin, poly Glycerin fatty acid ester 5‑15%, sodium stearoyl lactylate 2‑5%, propylene glycol fatty acid ester 2‑4%, sodium caseinate 0.5‑2% and polyoxyethylene sorbitan monooleate 1‑4% . The weighed raw materials are divided into two parts, and the oil phase and the water phase are respectively mixed, high-speed sheared, homogenized, and spray-dried to prepare a powdery pastry foaming agent. The powdery pastry foaming agent has excellent properties such as good hydrophilicity, easy dissolution in water, good emulsifying ability, stable foam, and favorable beating of pastry raw materials.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a powdery pastry foaming agent and a preparation method thereof. Background technique [0002] Pastry foaming agent, widely used in the production of cakes, bread and other common flour-based foods. Many existing pastry foaming agents are in the form of paste. When weighing, the paste is too thick, which is not conducive to weighing. At the same time, because it is too thick, it is difficult to disperse when whipping the pastry batter, and it is easy to adhere to the mixing tank. Especially in the environment with low temperature, it causes waste of raw materials and is not conducive to cleaning the mixing tank. It is inconvenient to use and cannot meet the use requirements of some products. And although the existing paste pastry foaming agent can improve some performances in the production process of commonly used foods, it is unsatisfactory to the improvement of other p...

AI Technical Summary

Problems solved by technology

Many existing pastry foaming agents are in the form of paste. When weighing, the paste is too thick, which is not conducive to weighing. At the same time, because it is too thick, it is difficult to disperse when whipping the pastry batter, and it is easy to adhere to the mixing tank. Especially in the environment with low temperature, it causes waste of raw materials and is not conducive to cleaning the mixing tank. It is inconvenient to use and cannot meet the use requirements of some products.

And although the existing paste pastry foaming agent can improve some performances in the production process of commonly used foods, it is unsatisfactory to the improvement of other performances. For example, some cakes are easy to prepare after adding the pastry foaming agent, but there is a softness. Some pastry foaming agents combine well with starch, but have poor interaction with other substances in pastry such as proteins and lipids.

[0003] Making pastry foaming agent into powder is the production trend of pastry foaming agent. Compared with paste foaming agent, powder foaming agent is convenient to use, easy to transport and store, but after making pastry foaming agent into powder , the change rule of its performance is still very clear. Therefore, it is urgent to conduct further research on the basis of the existing paste-like pastry foaming agent, in order to prepare a powdery pastry foaming agent with excellent comprehensive performance, and apply it to pastry It can improve the viscosity, dispersibility and other properties of the raw materials of pastries, and can also improve the taste and anti-aging properties of pastries to facilitate eating and storage

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