Compound emulsifier for cake and preparation method of compound emulsifier

A compound emulsifier and cake technology, applied in the field of food processing, can solve the problems of weakened water solubility and dispersibility, reduced digestion and absorption rate, loss of effect and other problems, and achieves the effect of reducing production cost, delaying starch aging, and improving product quality.

Inactive Publication Date: 2019-07-09
DONGGUAN HUAMEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Aged starch will not only easily lead to poor taste of the cake, but also lower digestion and absorption rate
[0003] To delay the aging of cake starch, the most commonly used emulsifier is glyceryl monostearate, which has poor water solubility and is difficult to evenly disperse in the entire cake system to act on starch. Many companies activate glyceryl monostearate into Paste state, increased water solubility and dispersibility, indeed increased the usage rate of glyceryl monostearate, but as time goes by, glyceryl monostearate will gradually recrystallize, water solubility and dispersibility weaken, use and Unstable; some companies use enzyme preparations to cut off amylose and amylopectin to delay starch aging, but the enzyme preparation acts on starch for a short time, and the cake loses its effect after baking, and it does not play a role in the long-term soft preservation of the cake. Decisive, so need to improve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] A kind of compound emulsifier for cake that present embodiment provides, this compound emulsifier for cake comprises composition according to following raw material weight fraction:

[0054] 0.1-60 parts of sorbitol liquid;

[0055] 0.1-50 parts of glycerin;

[0056] 0.1 to 8 parts of glyceryl monostearate;

[0057] Tween 80 0.1 to 4 parts;

[0058] 0.1 to 4 parts of phospholipids;

[0059] Trimeric glyceryl monostearate 0.1 to 8 parts;

[0060] 0.1 to 10 parts of vegetable oil.

[0061] Further, the sorbitol liquid contains a sweetener, a wetting agent, a chelating agent and a stabilizer. The sorbitol liquid in the present invention is used as sweetener, wetting agent, chelating agent and stabilizing agent. It is a special sweetener with moisturizing function, and it has the effect of water retention and softness in bread and pastry.

[0062] Further, the vegetable oil is rapeseed oil. Because the fatty acid contained in the vegetable oil can also act on the do...

Embodiment 2

[0094] A kind of compound emulsifier for cake that present embodiment provides, this compound emulsifier for cake comprises composition according to following raw material weight fraction:

[0095] 50 parts of sorbitol liquid;

[0096] 35 parts of glycerin;

[0097] 4.5 parts of glyceryl monostearate;

[0098] Tween 80 2 parts;

[0099] 1.5 parts of phospholipids;

[0100] 0.5 part of tripolyglyceryl monostearate;

[0101] 6.5 parts of vegetable oil.

[0102] Further, the sorbitol liquid contains a sweetener, a wetting agent, a chelating agent and a stabilizer. The sorbitol liquid in the present invention is used as sweetener, wetting agent, chelating agent and stabilizing agent. It is a special sweetener with moisturizing function, and it has the effect of water retention and softness in bread and pastry.

[0103] Further, the vegetable oil is rapeseed oil. Because the fatty acid contained in the vegetable oil can also act on the double helix structure in the starch t...

Embodiment 3

[0111] A kind of compound emulsifier for cake that present embodiment provides, this compound emulsifier for cake comprises composition according to following raw material weight fraction:

[0112] 55 parts of sorbitol liquid;

[0113] 32 parts of glycerin;

[0114] 2.5 parts of glyceryl monostearate;

[0115] Tween 80 1.5 parts;

[0116] 1 part of phospholipid;

[0117] 1.5 parts of tripolyglyceryl monostearate;

[0118] 6.5 parts of rapeseed oil.

[0119] Further, the sorbitol liquid contains a sweetener, a wetting agent, a chelating agent and a stabilizer. The sorbitol liquid in the present invention is used as sweetener, wetting agent, chelating agent and stabilizing agent. It is a special sweetener with moisturizing function, and it has the effect of water retention and softness in bread and pastry.

[0120] Further, the vegetable oil is rapeseed oil. Because the fatty acid contained in the vegetable oil can also act on the double helix structure in the starch to ...

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PUM

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Abstract

The invention discloses a compound emulsifier for a cake. The compound emulsifier for the cake is prepared from, by weight, 0.1-60 parts of a d-sorbitol solution, 0.1-50 parts of glycerin, 0.1-8 partsof glycerin monostearate, 0.1-4 parts of Tween 80, 0.1-4 parts of phospholipid, 0.1-8 parts of triglyceride monostearate and 0.1-10 parts of vegetable oil. The invention further discloses a preparation method of the compound emulsifier for the cake. The compound emulsifier for the cake and the preparation method of the compound emulsifier for the cake can effectively avoid the problem of starch retrogradation.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a composite emulsifier for cakes and a preparation method thereof. Background technique [0002] Generally, ingredients are added when processing cakes, such as emulsifiers, baking powder, etc. Starch is contained in emulsifiers, and starch aging is a common problem. "Starch aging" is the reverse process of "starch gelatinization", "starch aging" "The essence of the process is: during the gelatinization process, the starch molecules that have been dissolved and expanded are rearranged and combined to form a substance similar to the structure of natural starch. It is worth noting that the aging process of starch is irreversible, and it is impossible to return to the state before aging through gelatinization. Aged starch will not only easily lead to poor taste of the cake, but also lower digestion and absorption rate. [0003] To delay the aging of cake starch, the most c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/16A21D2/18A21D2/32
CPCA21D2/16A21D2/181A21D2/32
Inventor 扶承荣欧祖运张俊凯蔡楚璧毛向平
Owner DONGGUAN HUAMEI FOOD
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