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Special emulsifier for square-shaped cakes made from puffed rice flour and application of emulsifier

A cloud cake and emulsifier technology, applied in the field of food additives, can solve the problems of rapid product aging, unfavorable product production and product promotion, easy slag drop, etc., to achieve the effect of optimizing product quality and improving product economic benefits

Inactive Publication Date: 2018-06-22
GUANGZHOU BAOTAO FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional Yunpian cake uses glutinous rice flour aged for more than half a year, which is not conducive to product production and product promotion. Therefore, puffed rice flour is often used instead of glutinous rice flour to make Yunpian cake. Due to the high amylose content in puffed rice flour, Yunpian cake The product ages quickly, and after being placed for a month, the product tastes dry and easy to drop slag, which affects product sales

Method used

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  • Special emulsifier for square-shaped cakes made from puffed rice flour and application of emulsifier
  • Special emulsifier for square-shaped cakes made from puffed rice flour and application of emulsifier
  • Special emulsifier for square-shaped cakes made from puffed rice flour and application of emulsifier

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Experimental program
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Effect test

Embodiment 1

[0026] The special emulsifier for Yunpian cake of the present embodiment includes the following raw materials in weight percentage: 40% of glyceryl monostearate, 32% of glyceryl monolaurate, 27% of sucrose fatty acid ester, and 1% of maltose amylase.

Embodiment 2

[0028] The special emulsifier for Yunpian cake of the present embodiment includes the following raw materials in weight percentage: 32% of glyceryl monostearate, 30% of glyceryl monolaurate, 35% of sucrose fatty acid ester, and 3% of maltose amylase.

Embodiment 3

[0030] The special emulsifier for Yunpian cake of this embodiment includes the following raw materials in weight percentage: 37.5% of glyceryl monostearate, 30% of glyceryl monolaurate, 30% of sucrose fatty acid ester, and 2.5% of maltose amylase.

[0031] The emulsifier of Example 1-3 comprises the following steps: mixing glycerin, sorbitol, glyceryl monostearate, glyceryl monolaurate, xylanase, and maltose amylase, stirring in a water bath and heating to 60-65°C , keep warm for 50-80 minutes, and then cool down to 30-50°C with cold water to obtain a paste cake emulsifier with extended fresh-keeping period.

[0032] The application of the emulsifier of the prepared embodiments 1-3 in the food preparation of cloud slice cake: take by weighing 1000g puffed rice flour, 145g water, 750g white granulated sugar, 120g maltose syrup, 100g lard and rice flour weight 2% cloud slice cake Special emulsifier, prepared Yunpian cake food, prepare Yunpian cake food under the same situation e...

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Abstract

The invention provides a special emulsifier for square-shaped cakes made from puffed rice flour. The special emulsifier comprises the following raw materials in percentage by weight: 30-45% of glyceryl monostearate, 25-40% of glyceryl monolaurate, 25-40% of sucrose fatty acid ester and 1-3% of maltogenic amylase. The special emulsifier optimizes the product quality, optimizes the mouthfeel of thesquare-shaped cakes made from puffed rice flour and prolongs the preservation period, so the preservation time of the prepared square-shaped cakes made from puffed rice flour is prolonged, the ageingrate of the square-shaped cakes made from puffed rice flour is delayed, the square-shaped cake food made from puffed rice flour can be popularized in a larger scale and the economic benefits of products are improved.

Description

technical field [0001] The invention belongs to the field of food additives, in particular, the invention relates to a special emulsifier for Yunpian cake and its application. Background technique [0002] Yunpian Cake, also known as Snow Flake Cake, is a famous pastry in Jiangsu, Chaozhou, Guangdong and other places, among which Liucheng County, Guangxi Zhuang Autonomous Region is the most famous. Yunpian Cake is rectangular in shape, with neat and regular edges and corners. The texture is moist and soft, like curd fat, and it will not harden for a long time. [0003] Traditional Yunpian cake uses glutinous rice flour aged for more than half a year, which is not conducive to product production and product promotion. Therefore, puffed rice flour is often used instead of glutinous rice flour to make Yunpian cake. Due to the high amylose content in puffed rice flour, Yunpian cake The product ages quickly, and after being placed for a month, the product tastes dry and easy to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/10
CPCA23L29/10
Inventor 谢颖明谢琼瑶平思龙
Owner GUANGZHOU BAOTAO FOOD CO LTD