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Compound emulsion stabilizer

A technology of emulsification stabilizer and potassium chloride, which is applied in the direction of dough/premix, baking, baking mixture, etc., and can solve the problems of quality decline and difficulty in uniform emulsification of materials, etc.

Pending Publication Date: 2021-04-23
郑州市锐隆食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a compound emulsification stabilizer, which can efficiently emulsify the water phase and oil phase raw materials in the cake slurry under low temperature conditions, and stabilize the quality of the cake. During the production of regional autumn and winter cakes, it is difficult to emulsify the materials uniformly and the quality declines

Method used

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  • Compound emulsion stabilizer
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: The compound emulsion stabilizer is composed of the following raw materials in parts by mass: 2 parts of potassium chloride, 7 parts of gum arabic, 7 parts of propylene glycol alginate, and 20 parts of maltodextrin.

[0025] The preparation method of sponge cake for evaluation of the present invention:

[0026] Raw materials: egg liquid 600g, white sugar 300g, salt 1g, cake oil 20g, citric acid 2g, sorbitol liquid 30g, cake powder 300g, baking powder 3g, salad oil 100g, compound emulsification stabilizer 30g.

[0027] Process:

[0028] (1) Store all materials in a refrigerator at a temperature of 10° C., and use them after the temperature stabilizes.

[0029] (2) Preheat the oven to 180°C and 165°C for later use.

[0030] (3) Beat the eggs into a mixing bucket, add salt, citric acid, white sugar, sorbitol liquid, cake oil, and compound emulsification stabilizer, and beat with a mixer until it turns white and forms a thick foam.

[0031] (4) Sift the cake f...

Embodiment 2

[0038] Example 2: The compounded emulsification stabilizer is composed of the following raw materials in parts by mass: 7 parts of potassium chloride, 3 parts of gum arabic, 3 parts of propylene glycol alginate, and 30 parts of maltodextrin.

[0039] The preparation method of sponge cake for evaluation of the present invention:

[0040]Raw materials: egg liquid 600g, white sugar 300g, salt 1g, cake oil 20g, citric acid 2g, sorbitol liquid 30g, cake powder 300g, baking powder 3g, salad oil 100g, compound emulsification stabilizer 35g.

[0041] Process:

[0042] (1) Store all materials in a refrigerator at a temperature of 5° C., and use them after the temperature stabilizes.

[0043] (2) Preheat the oven to 180°C and 165°C for later use.

[0044] (3) Beat the eggs into a mixing bucket, add salt, citric acid, white sugar, sorbitol liquid, cake oil, and compound emulsification stabilizer, and beat with a mixer until it turns white and forms a thick foam.

[0045] (4) Sift the ...

Embodiment 3

[0052] Example 3: The compound emulsion stabilizer is composed of the following raw materials in parts by mass: 4 parts of potassium chloride, 5 parts of gum arabic, 5 parts of propylene glycol alginate, and 40 parts of maltodextrin.

[0053] The preparation method of sponge cake for evaluation of the present invention:

[0054] Raw materials: 600g egg liquid, 300g white sugar, 1g salt, 20g cake oil, 2g citric acid, 30g sorbitol liquid, 300g cake powder, 3g baking powder, 100g salad oil, 40g compound emulsification stabilizer.

[0055] Process:

[0056] (1) Store all materials in a refrigerator at a temperature of 15° C., and use them after the temperature stabilizes.

[0057] (2) Preheat the oven to 180°C and 165°C for later use.

[0058] (3) Beat the eggs into a mixing bucket, add salt, citric acid, white sugar, sorbitol liquid, cake oil, and compound emulsification stabilizer, and beat with a mixer until it turns white and forms a thick foam.

[0059] (4) Sift the cake f...

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Abstract

The invention discloses a compound emulsion stabilizer prepared from the following raw materials in parts by mass: 2-7 parts of potassium chloride, 3-7 parts of Arabic gum, 3-7 parts of propylene glycol alginate and 20-40 parts of maltodextrin. The potassium chloride, the Arabic gum and the propylene glycol alginate have an outstanding synergistic effect, play an emulsifying role in the mixing and whipping process of cake paste, keep water-oil balance, stabilize a water-oil emulsifying system, promote the interaction and binding force among protein, lipid compounds and the compound emulsification agent so that cake structure is finer, the softness is improved; and meanwhile, the emulsifying agent is combined with starch chains to keep the freshness of cakes for a long time.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a compound emulsification stabilizer. Background technique [0002] In recent years, the baking industry represented by cakes and breads has developed more rapidly, and a new situation has emerged in which there are more blooms in various places across the country, more varieties and patterns, and faster updates. For a long time, in order to stabilize product quality, cake manufacturers will add compound emulsification stabilizers in the cake making process to improve the emulsification stability of the slurry, improve the operation stability and improve the quality of the cake. However, in northern my country, the temperature in autumn and winter is low, and the temperature of many cake production workshops can only be maintained at 5-15°C. The solubility or degree of hydration of a substance is closely related to temperature. In cake production, the main source of moisture is th...

Claims

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Application Information

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IPC IPC(8): A21D10/00A21D2/02A21D2/18A21D13/04
CPCA21D10/002A21D2/02A21D2/183A21D2/181A21D13/04
Inventor 柴松敏刘建军金向奎
Owner 郑州市锐隆食品科技有限公司
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