Compound emulsifier and preparation method thereof

Abstract

The invention provides a compound emulsifier and a preparation method thereof. The compound emulsifier comprises the following components in percentage by weight: 45 to 60 percent of a filler, 4 to 8percent of mono-and diglycerides of fatty acids, 2 to 5 percent of polyglyceryl fatty acid ester, 1 to 3 percent of sucrose fatty acid ester, 1 to 2.5 percent of propylene glycol fatty acid ester, 2.5to 4 percent of sorbitan monostearate, 0.5 to 2 percent of phospholipid, 0.5 to 1.5 percent of a thickener and 20 to 30 percent of vegetable oil. The mono-and diglycerides of fatty acids, the propylene glycol fatty acid ester, the polyglyceryl fatty acid ester and the sucrose fatty acid ester have synergistic effect, can fully exert emulsification effect, enable cake texture to be more exquisite,and facilitate the production and preparation of food such as cakes. After the sorbitan monostearate, the phospholipid and the thickener are added, the interaction between proteins and lipid compounds in the cakes and the compound emulsifier is promoted; and the network structure of gluten is kept, and the binding force between the proteins and the lipid compounds and the compound emulsifier is increased, and edible quality is improved; and meanwhile, the compound emulsifier has complexation with amylose so as to improve anti-aging performance.

Description

technical field [0001] The invention relates to the field of compound emulsifiers, in particular to a compound emulsifier and a preparation method thereof. Background technique [0002] Emulsifier, widely used in the production of common food such as cakes and breads. At present, most of the compound emulsifiers used for moisturizing cakes on the market are simply mixed and compounded with powdery raw materials. The main active ingredients are emulsifiers and thickeners. The effect of the agent is low, and the improvement effect is not obvious. Some similar products are emulsified oils with moisturizing effect formed by compounding hydrogenated vegetable oil and emulsifier through a certain process. They are mainly used in bread and cakes. They are difficult to disperse and cause adverse effects on batter defoaming. This type of emulsified oil is not suitable for application. in the cake. For some compound emulsifiers, although it can improve some properties of these comm...

AI Technical Summary

Problems solved by technology

At present, most of the compound emulsifiers used for moisturizing cakes on the market are simply mixed and compounded with powdery raw materials. The main active ingredients are emulsifiers and thickeners. The effect of the agent is low, and the improvement effect is not obvious

Some similar products are emulsified oils with moisturizing effect formed by compounding hydrogenated vegetable oil and emulsifier through a certain process. They are mainly used in bread and cakes. They are difficult to disperse and cause adverse effects on batter defoaming. This type of emulsified oil is not suitable for application. in the cake

For some compound emulsifiers, although it can improve some properties of these commonly used foods, the improvement of other properties is not satisfactory. For example, some cakes are easy to prepare after adding compound emulsifiers, but there is softness. Insufficient, difficult to digest and other defects, some compound emulsifiers combine well with starch, but have poor interaction with added proteins and lipids during the preparation process

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