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Cake emulsifier with dense and fine texture and preparation method thereof

A cake emulsifier, delicate technology, applied in baking, dough processing, food science and other directions, can solve problems such as overall application performance to be improved, affecting cake taste, easy defoaming of egg batter, etc., to ensure preservation stability , The effect of reducing the loss of bubbles and increasing the amount of binding

Inactive Publication Date: 2021-06-18
上海早苗食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned related technologies, the inventor believes that during the long-term baking process of the cake, the custard is easy to defoam, which will cause the tissue to become thicker and affect the taste of the cake when it is eaten. The overall application performance needs to be improved

Method used

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  • Cake emulsifier with dense and fine texture and preparation method thereof
  • Cake emulsifier with dense and fine texture and preparation method thereof
  • Cake emulsifier with dense and fine texture and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A dense and fine-textured cake emulsifier, its components and their corresponding parts by weight are shown in Table 1, and are prepared through the following steps:

[0052] (1) Prepared according to the proportion containing glyceryl monostearate, polyglycerol fatty acid ester, sorbitan monostearate, potassium stearate, propylene glycol monostearate, glycerin, sorbitol, propylene glycol and water raw materials;

[0053] (2) Stir and mix the raw materials in step (1), at a stirring speed of 100rpm, stir at room temperature for 3h; heat up to 90°C, stir for 30min; then cool down to 75°C, keep stirring for 2.5h, and finally cool and fill to obtain the final product.

Embodiment 2

[0055] A dense and delicate type cake emulsifier, different from Example 1 in that it is prepared through the following steps:

[0056] (1) Prepared according to the proportion containing glyceryl monostearate, polyglycerol fatty acid ester, sorbitan monostearate, potassium stearate, propylene glycol monostearate, glycerin, sorbitol, propylene glycol and water raw materials;

[0057] (2) Stir and mix the raw materials in step (1) at a stirring speed of 100rpm, stir at room temperature for 2.5h; heat up to 95°C, stir for 20min; then cool down to 80°C, keep stirring for 2h, and finally cool and fill to obtain the final product.

Embodiment 3

[0059] A dense and delicate type cake emulsifier, different from Example 1 in that it is prepared through the following steps:

[0060] (1) Prepared according to the proportion containing glyceryl monostearate, polyglycerol fatty acid ester, sorbitan monostearate, potassium stearate, propylene glycol monostearate, glycerin, sorbitol, propylene glycol and water raw materials;

[0061] (2) Stir and mix the raw materials in step (1), at a stirring speed of 100rpm, stir at room temperature for 3.5h; heat up to 85°C, stir for 40min; then cool down to 70°C, keep stirring for 3h, and finally cool and fill to obtain the final product.

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Abstract

The invention relates to the field of cake additives, and particularly discloses a cake emulsifier with dense and fine texture and a preparation method thereof. The cake emulsifier with dense and fine texture is characterized by being prepared from the following raw materials in parts by weight: 10-25 parts of glyceryl monostearate; 2 to 10 parts of polyglycerol fatty acid ester; 2 to 10 parts of sorbitan monostearate; 0.5 to 3 parts of potassium stearate; 0.5 to 3 parts of propylene glycol monostearate; 2 to 15 parts of glycerol; 2 to 15 parts of sorbitol; 10 to 25 parts of propylene glycol; and 35-55 parts of water. According to the cake emulsifier with dense and fine texture, the stability of an egg paste foam system can be enhanced, the obtained cake can keep a good dense and loose structure, and then the baked cake has a soft texture structure and is excellent taste.

Description

technical field [0001] The application relates to the field of cake additives, more specifically, it relates to a cake emulsifier with a dense and delicate texture and a preparation method thereof. Background technique [0002] Emulsifiers are surfactants, which can interact with food ingredients such as carbohydrates, lipids, and proteins to improve food quality. Performance and eating quality each play an important role. [0003] A compound cake antiseptic emulsifier and its application are disclosed in the Chinese invention patent application document with the publication number CN102812977A, which at least includes the following components by weight ratio: 20-76.8% glucono-δ-lactone 6-54.5% biological material; 8-11% sorbic acid; 4-5.2% dehydroacetic acid; wherein, the biological material is one or both of protein powder and wheat fiber; In order to improve the effect of sucrose fatty acid esters, maltodextrin, sorbitol, potassium hydrogen tartrate and phospholipids ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/16A21D2/18A21D2/14
CPCA21D2/16A21D2/181A21D2/14A21D2/183A21D2/188
Inventor 焦勇
Owner 上海早苗食品有限公司
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