Compound emulsifier and preparation method thereof
A technology for compounding emulsifiers and fillers, which can be used in baking, dough processing, food science, etc. It can solve the problems of poor interaction between proteins and lipids, difficulty in dispersing, and insufficient softness, so as to promote the interaction , Improve the taste and moisturize the taste
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[0020] A preparation method of compound emulsifier, comprising the steps of:
[0021] (1) Stir and mix mono- and diglyceride fatty acid esters, polyglycerol fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan monostearate and vegetable oil to obtain the first mixture, and the filler , dispersant and thickener are stirred and mixed to obtain the second mixture;
[0022] (2) mixing and stirring and homogenizing the first compound and the second compound;
[0023] (3) cooling after homogenization treatment, adding phospholipids;
[0024] (4) Stir after adding phospholipids, add water to cool, and make a paste compound emulsifier.
[0025] Preferably, the first mixed material and the second mixed material prepared in step (1) are mixed and stirred in different tanks, the temperature of mixing and stirring is 80-100 ° C, the temperature of the first mixed material and the second mixed material can be same or different. Specifically, the te...
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