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A compound emulsifier

A compound emulsifier, monoglyceride monoglyceride technology, applied in baking, food science, application and other directions, can solve the problems of easy betaization of monoglycerides, instability of cake oil, etc., and achieve good bubble performance and good stability. Effect

Active Publication Date: 2022-02-01
广州市科谷食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional emulsifier is close to transparent, but the monoglyceride inside is easy to beta, and it becomes milky white. At this time, the emulsifier will lose its effectiveness. The more white spots appear, the faster the transformation. The cake The more unstable the oil, the prevention of emulsifier beta is the direction of research

Method used

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  • A compound emulsifier
  • A compound emulsifier

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preparation example Construction

[0049] In one embodiment, the preparation method of the composite emulsifier comprises: pretreated monoglycerides of fatty acids, glycerides of difatty acids, Span, Tween, sorbitol solution and water at 73-76 Mix evenly at ℃; then add alkaline substances, sucrose esters and low-molecular sugars in parts by weight, mix evenly at 65-68°C, and then cool to room temperature.

[0050] Preferably, the preparation method of described composite emulsifier is:

[0051] (1) Pretreatment process of monoglycerides of fatty acids: mix long-chain monoglycerides, short-chain monoglycerides, and dodecyl tetramethylguanidine with water, and slowly heat to 68-70°C until a uniform The dispersion is then cooled to room temperature, and the pH is adjusted to 7.5 to form a gel;

[0052] (2) Mix the pretreated monoglycerides, diglycerides, Span, Tween, sorbitol solution and water at 73-76°C by parts by weight; then add part by part of alkaline The substances, sucrose esters and low-molecular sugar...

Embodiment 1

[0056] Embodiment 1 of the present invention provides a composite emulsifier, in parts by weight, its preparation raw materials include 16 parts of glycerin derivatives, 30 parts of sorbitol substances, 30 parts of water, 0.65 parts of alkaline substances, 2 parts of sucrose esters and 1 part of Parts of low molecular carbohydrates;

[0057] The glycerol derivatives include mono- and diglyceride fatty acid esters and polyglycerol fatty acid esters; the mono- and diglyceride fatty acid esters include monoglycerides and diglycerides;

[0058] The weight ratio of the mono- and diglycerin fatty acid ester to the polyglycerol fatty acid ester is 1:0.5;

[0059] The monoglycerides include long-chain monoglycerides and short-chain monoglycerides;

[0060] The weight ratio of the long-chain monoglycerides to short-chain monoglycerides is 11:4;

[0061] The carbon number of the long-chain monoglyceride is 12; the carbon number of the short-chain monoglyceride is 9;

[0062] The poly...

Embodiment 2

[0075] Embodiment 2 of the present invention provides a kind of compound emulsifier, and its specific implementation mode is the same as embodiment 1, and difference is:

[0076] Its preparation raw materials include 8 parts of glycerin derivatives, 15 parts of sorbitol substances, 15 parts of water, 0.01 parts of alkaline substances, 0.01 parts of sucrose esters and 0.2 parts of low-molecular sugar substances;

[0077] The weight ratio of the long-chain monoglycerides to short-chain monoglycerides is 10:3;

[0078] The number of carbon atoms of the long-chain monoglyceride of fatty acid is 11; the number of carbon atoms of the short-chain monoglyceride of fatty acid is 7;

[0079] The weight ratio of the long-chain monoglycerides, short-chain monoglycerides, dodecyl tetramethylguanidine to water is 10:3:0.:86.

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Abstract

The invention relates to the technical field of cake preparation, more specifically, the invention relates to a compound emulsifier and a preparation method thereof. The first aspect of the present invention provides a composite emulsifier. In parts by weight, its preparation raw materials include 8 to 25 parts of glycerin derivatives, 15 to 50 parts of sorbitol and 15 to 45 parts of water; wherein, the glycerin derivatives include Mono- and diglyceride fatty acid esters and polyglycerol fatty acid esters, sorbitol substances include Span, Tween and sorbitol liquid; mono- and diglyceride fatty acid esters include monoglycerides and diglycerides.

Description

technical field [0001] The invention relates to the technical field of cake preparation, more specifically, the invention relates to a compound emulsifier and a preparation method thereof. Background technique [0002] The emulsifier used in the cake preparation process is usually a pasty compound emulsifier called cake oil, emulsifying cream or foaming agent, mainly composed of glycerin mono- and di-fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid Emulsifiers such as esters, polyoxyethylene sorbitan fatty acid esters, sucrose fatty acid esters, and solvents such as water, propylene glycol, and sorbitol. In the preparation process, adding cake oil to the cake batter can make the cake batter rise quickly when whipping, and make the cake batter wrap in a large amount of air in a short time to form fine and rich foam, and then bake to obtain large volume and texture Thin and fluffy cake. In addition, the emulsifier can interact with the starch in the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/18
CPCA21D2/181
Inventor 马志明
Owner 广州市科谷食品有限公司
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