Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fresh keeping agent for cakes, and preparation method of fresh keeping agent

A preservative and cake technology, applied in the directions of dough preparation, pre-baked dough processing, baking, etc., can solve problems such as use restrictions, and achieve the effects of increasing uniformity, delaying aging, and prolonging shelf life

Inactive Publication Date: 2019-10-18
GUANGXI GAOYUAN STARCH
View PDF2 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the antistaling agent of this invention is suitable for the short-term preservation of cake, and its use is restricted

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A cake preservative, consisting of a slow-release microcapsule wall material and a core material; wherein, gelatinized starch and chitosan in the slow-release microcapsule wall material are prepared by mixing according to a ratio of 1:1; the core material It is prepared by mixing amylase, lysozyme, and α-tocopherol in a ratio of 1:1:3. And the ratio of the sustained-release microcapsule wall material to the core material is 3:1.

[0023] A method for preparing a cake preservative, comprising the following steps:

[0024] 1) Preparation of microcapsule wall material: Weigh gelatinized starch and chitosan according to the ratio, add distilled water to heat and dissolve, bathe in constant temperature water for 15 minutes, add emulsifier, and continue stirring for 30 minutes; and the emulsifier is diacetyl tartaric acid monoglyceride.

[0025] 2) Prepare the core material: weigh amylase, lysozyme, and α-tocopherol according to the proportion, mix and stir evenly, and contr...

Embodiment 2

[0029] A cake preservative, composed of slow-release microcapsule wall material and core material; wherein, gelatinized starch and chitosan in the slow-release microcapsule wall material are prepared by mixing according to the ratio of 20:10; the core material It is prepared by mixing amylase, lysozyme and α-tocopherol according to the ratio of 5:3:8. And the ratio of the sustained-release microcapsule wall material to the core material is 5:1.

[0030] A method for preparing a cake preservative, comprising the following steps:

[0031] 1) Preparation of microcapsule wall material: Weigh gelatinized starch and chitosan according to the proportion, add distilled water to heat and dissolve, bathe in constant temperature water for 25 minutes, add emulsifier, and continue stirring for 35 minutes; and the emulsifier is sodium stearoyl lactylate.

[0032] 2) Preparation of core material: Weigh amylase, lysozyme, and α-tocopherol according to the proportion, mix and stir evenly, and...

Embodiment 3

[0036] A cake preservative, composed of slow-release microcapsule wall material and core material; wherein, gelatinized starch and chitosan in the slow-release microcapsule wall material are prepared by mixing according to the ratio of 15:6; the core material It is prepared by mixing amylase, lysozyme and α-tocopherol according to the ratio of 3:2:6. And the ratio of the sustained-release microcapsule wall material to the core material is 4:1.

[0037] A method for preparing a cake preservative, comprising the following steps:

[0038] 1) Preparation of microcapsule wall material: Weigh gelatinized starch and chitosan according to the proportion, add distilled water to heat and dissolve, keep a constant temperature water bath for 20 minutes, add an emulsifier, and continue stirring for 35 minutes; and the emulsifier is sodium stearoyl lactylate, diacetyl Monoglyceride tartrate is obtained by mixing 1:1.

[0039] 2) Prepare the core material: weigh amylase, lysozyme, and α-to...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a fresh keeping agent for cakes, and a preparation method of the fresh keeping agent. The fresh keeping agent for cakes consists of a slow release microcapsule wall material and a core material. Gelatinized starch and chitosan are compounded as raw materials of the microcapsule wall materials, so that the fresh keeping agent for cakes has good water absorbing capacity, thecakes can maintain good mouth feel, the structure uniformity of the cakes can also be improved, and the cakes can be loose. Components of the core material can be slowly released to the cakes, so thatthe antibacterial capacity of the cakes can be further improved, the cakes can have longer quality guarantee period, the ageing of the cakes can also be delayed, and the foam holding properties of afoaming system of the cakes can be improved. In addition, the fresh keeping agent for cakes is natural, safe and edible, has good merging properties with other cakes, and can stably exist in the cakes.

Description

technical field [0001] The invention relates to the technical field of cake preparation, in particular to a cake fresh-keeping agent and a preparation method thereof. Background technique [0002] Cake is a food processed with flour, oil, sugar, eggs, etc. as the main ingredients, with or without supplementary materials, after modulation, molding, and ripening. , deeply loved by consumers, and sales are increasing year by year. However, due to its rich nutrition and high water content, cakes usually have a short shelf life. Starch aging is one of the main factors affecting the shelf life of cakes. Starch aging will lead to aging and hardening of cakes and affect the taste. Deterioration of cake quality is a common situation in the cake production, processing and retail industries. It not only causes significant economic losses, but also affects the food safety of consumers, and even causes food poisoning. The main components of flour are starch and protein, of which the s...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A21D2/18A21D8/04A21D2/24
CPCA21D2/186A21D2/18A21D8/042A21D2/24
Inventor 张晋滔张晋源徐远平
Owner GUANGXI GAOYUAN STARCH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com