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Compound emulsifying paste for cakes and preparation method thereof

An emulsified paste and cake technology, which is applied in baking, dough processing, food science and other directions, can solve the problem of insufficient α-crystal stability of mono- and diglycerol fatty acid esters, insufficient anti-aging performance, and poor quality of cake emulsified paste. To achieve the effect of better taste, improved nutrition and health, and improved competitiveness

Active Publication Date: 2018-09-11
广东奇乐趣食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a compound cake emulsifying cream and its preparation method, so as to solve the problem of poor quality of the current cake emulsifying cream, insufficient anti-aging performance, single and diglycerin fat in the cake emulsifying cream The problem of insufficient stability of the α-crystal form of esters

Method used

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  • Compound emulsifying paste for cakes and preparation method thereof
  • Compound emulsifying paste for cakes and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0035] As an embodiment of the compound cake emulsifying cream described in the present invention, the compound cake emulsifying cream described in this embodiment comprises the following components in parts by weight:

[0036] Mono- and Diglycerides of Fatty Acids 15%

[0037] Propylene Glycol 8%

[0038] Propylene glycol fatty acid ester 7%

[0039] Phospholipids 5%

[0040] Soybean polysaccharide 6%

[0041] Sorbitol Liquid 22%

[0042] Deionized water 37%

[0043] Wherein, the mass fraction of sorbitol in the sorbitol liquid is 70%.

[0044] The preparation method of compound cake emulsifying paste described in the present embodiment is:

[0045] (1) Industrial production water is purified by a deionization machine to obtain deionized water (conductivity ≤ 40μs / cm), which is pumped into the water phase pot;

[0046] (2) After the water phase pot is heated up to 75°C, the sorbitol liquid and propylene glycol are pumped in, stirred and mixed evenly to form a water phase...

Embodiment 2

[0051] As an embodiment of the compound cake emulsifying cream described in the present invention, the compound cake emulsifying cream described in this embodiment comprises the following components in parts by weight:

[0052] Mono- and Diglycerides of Fatty Acids 11%

[0053] Propylene Glycol 10%

[0054] Propylene glycol fatty acid ester 7%

[0055] Phospholipids 3%

[0056] Soy Polysaccharide 4%

[0057] Sorbitol Liquid 25%

[0058] Deionized water 40%

[0059] Wherein, the mass fraction of sorbitol in the sorbitol liquid is 70%.

[0060] The preparation method of compound cake emulsifying paste described in the present embodiment is:

[0061] (1) Industrial production water is purified by a deionization machine to obtain deionized water (conductivity ≤ 40μs / cm), which is pumped into the water phase pot;

[0062] (2) Add sorbitol liquid and propylene glycol into deionized water, heat to 70°C, stir and mix evenly to obtain water phase material;

[0063] (3) melting ...

Embodiment 3

[0067] As an embodiment of the compound cake emulsifying cream described in the present invention, the compound cake emulsifying cream described in this embodiment comprises the following components in parts by weight:

[0068] Mono- and Diglycerides of Fatty Acids 12%

[0069] Propylene Glycol 9%

[0070] Propylene glycol fatty acid ester 8%

[0071] Phospholipids 2%

[0072] Soy Polysaccharide 4%

[0073] Sorbitol Liquid 25%

[0074] Deionized water 40%

[0075] Wherein, the mass fraction of sorbitol in the sorbitol liquid is 70%.

[0076] The preparation method of compound cake emulsifying paste described in the present embodiment is:

[0077] (1) Industrial production water is purified by a deionization machine to obtain deionized water (conductivity ≤ 40μs / cm), which is pumped into the water phase pot;

[0078] (2) Add sorbitol liquid and propylene glycol into deionized water, heat to 72°C, stir and mix evenly to obtain water phase material;

[0079] (3) melting m...

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Abstract

The present invention discloses a compound emulsifying paste for cakes and a preparation method thereof, and belongs to the technical field of cake additives. Deionized water, mono-and diglycerin fatty acid ester, propylene glycol fatty acid ester, polyhydric alcohols, soluble soybean polysaccharide and phospholipid are compounded to manufacture the compound emulsifying paste product for the cakes. Besides, the ratios of the raw materials are optimized to obtain an optimal formula, thereby enabling alpha-crystal structures of the mono-and diglycerin fatty acid ester in the product to be stable, and application characteristics of emulsification, aeration, anti-aging properties, and health properties to be all improved. At the same time, an advanced production technology including a high pressure homogenization technology and a deionized water production technology is used; and the above formula innovation and optimization are combined to further ensure excellent application performancesof the product.

Description

technical field [0001] The invention relates to the technical field of cake additives, in particular to a compound cake emulsifying paste and a preparation method thereof. Background technique [0002] Compound cake emulsifying paste is an essential additive in cake production. It has the functions of increasing cake volume, improving cake structure and softness, delaying cake aging and prolonging cake storage and preservation period. [0003] Commonly used compound cake emulsifiers are mainly gel-like compound emulsifier products with mono- and diglyceride fatty acid esters as the main active ingredients. The mono- and diglyceride fatty acid esters in the existing compound cake emulsifying paste have insufficient α-crystal stability, and the effect of applying them to cakes is poor. The reason is that mono- and diglyceride fatty acid esters have three crystal forms, They are α-crystal form, β-primary crystal form and β crystal form. Among them, the α-crystal emulsifier is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/16A21D2/14A21D2/18A21D2/32
CPCA21D2/14A21D2/16A21D2/181A21D2/32
Inventor 林嘉亮杨菁张思源
Owner 广东奇乐趣食品科技有限公司
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