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A kind of compound cake emulsion and preparation method thereof

A technology for emulsifying cream and cake, which is applied in baking, food science, application, etc. It can solve the problem of insufficient anti-aging performance, poor quality of cake emulsifying cream, and insufficient stability of mono- and diglyceride fatty acid ester α-crystal forms, etc. problems, achieve better taste, improve nutrition and health, and improve competitiveness

Active Publication Date: 2021-11-16
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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  • A kind of compound cake emulsion and preparation method thereof
  • A kind of compound cake emulsion and preparation method thereof

Examples

Experimental program
Comparison scheme
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 invention discloses a compound cake emulsifying paste and a preparation method thereof, belonging to the technical field of cake additives. The present invention uses deionized water, mono- and diglycerin fatty acid esters, propylene glycol fatty acid esters, polyols, soluble soybean polysaccharides and phospholipids to make compound cake emulsifying cream products, and optimizes the ratio of raw materials to obtain the optimal formula, so that The α-crystal structure of mono- and diglyceride fatty acid esters in the product is stable, and the application characteristics such as emulsification, aeration, anti-aging performance and health have been comprehensively improved. At the same time, the present invention adopts advanced production technology, including high-pressure homogenization technology and deionized water production technology, combined with the above-mentioned formula innovation and optimization, to further ensure that the product has excellent application performance.

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 Patents(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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