Compound emulsifier for enhancing stability of cake batter and preparation method of compound emulsifier

Abstract

The invention relates to the field of food additive processing, and particularly discloses a compound emulsifier for enhancing the stability of cake batter and a preparation method of the compound emulsifier for enhancing the stability of the cake batter. The preparation method comprises the following steps: preparing the following components in parts by weight: 20-30 parts of diglycerol fatty acid ester, 20-35 parts of polyglycerol fatty acid ester, 10-20 parts of sucrose fatty acid ester, 1-2 parts of xylitol fatty acid ester coated fucoidin, 20-40 parts of water, 1-2 parts of loading oat dietary fiber and 2-8 parts of propylene glycol; the preparation method comprises the following steps: mixing the mono-glycerol fatty acid ester, the diglycerol fatty acid ester, the polyglycerol fatty acid ester, the sucrose fatty acid ester, the water and the propylene glycol, and uniformly stirring and mixing at 80-85 DEG C to obtain a primary mixture; and then adding xylitol fatty acid ester coated fucoidin and loaded oat dietary fibers at 72-74 DEG C, continuing to uniformly mix, and then filling and cooling to obtain a finished product. The device has the advantage of improving the uniformity and stability of cake batter foam.

Description

Technical Field

[0001] The present application relates to the field of food additive processing, and more specifically, to a compound emulsifier for enhancing the stability of cake batter and a preparation method thereof. Background Art

[0002] Food emulsifier is a food additive that can improve the surface tension between various constituent phases in the emulsified system to form a uniform dispersion or emulsion.

[0003] During the cake preparation process, emulsifiers can mix oil and water evenly to form a stable emulsion, thereby improving the texture and taste of the cake.

[0004] Cake batter needs to be able to produce uniform and fine foam when whipping, and after whipping, it also needs to have good foam stability during the cake batter pouring, baking and other stages. The cake batter has good air retention, which can improve the fineness of the cake's structure and make it delicate and soft in taste. In the cake production process, the cake batter needs to flow between various processes such as whipping, pouring and baking. If the cake batter has poor foam uniformity and low foam stability, it is easy for the cake made from the cake batter to have an uneven coarse-pore structure, resulting in a loose cake structure, a not soft and delicate taste, and a lack of elasticity.

[0005] Therefore, how to improve the uniformity and stability of cake batter foam is one of the important issues that need to be solved in current cake food production. Summary of the invention

[0006] In order to improve the uniformity and stability of cake batter foam, the present application provides a compound emulsifier for enhancing the stability of cake batter and a preparation method thereof.

[0007] In a first aspect, the present application provides a composite emulsifier for enhancing the stability of cake batter, using the following technical solution: A composite emulsifier for enhancing the stability of cake batter, the composite emulsifier comprises the following raw materials in parts by weight: 20-30 parts of mono- and diglycerol fatty acid esters, 20-35 parts of polyglycerol fatty acid esters, 10-20 parts of sucrose fatty acid esters (HLB value 12-16), 1-2 parts of xylitol fatty acid ester-coated fucoidan, 20-40 parts of water, 1-2 parts of oat dietary fiber as a carrier, and 2-8 parts of propylene glycol.

[0008] By adopting the above technical scheme, during the use of the compound emulsifier, the liquid compound emulsifier contacts the flour, and the water-attracting effect of the flour is utilized to promote the water-based compound emulsifier to approach the surface of the flour; the hydrophilic groups of mono- and di-glycerol fatty acid esters, polyglycerol fatty acid esters, xylitol fatty acid esters, and sucrose fatty acid esters in the compound emulsifier are convenient for adhering to the surface of the flour, and the hydrophobic groups face outward; during the stirring process, the mono- and di-glycerol fatty acid esters and polyglycerol fatty acid esters utilize their good foaming properties to cooperate with the large-area bubble introduction effect of dietary fiber during the stirring process, so that after the compound emulsifier is added to the cake batter, uniform and fine bubbles can be introduced, thereby improving the uniformity of bubbles in the batter; the bubble introduction Finally, the good bubble stabilizing effect of sucrose fatty acid ester is utilized to ensure the stability and uniformity of bubbles in the batter; after adding oil to the batter, the adsorption effect of mono- and diglycerol fatty acid esters, polyglycerol fatty acid esters, xylitol fatty acid esters, and sucrose fatty acid ester lipophilic groups on oil is utilized, and the oil can form a binding network around the bubbles, reduce the surface tension of the bubbles, facilitate stabilizing the bubble structure, and improve the stability of the bubbles in the batter. At the same time, the fat solubility of xylitol fatty acid ester is utilized to gradually release fucoidan, and the bonding effect of fucoidan is utilized to increase the viscosity of the batter, thereby improving the stability and flexibility of the bubbles in the batter, making it less likely for the bubbles to rupture, and further improving the stability of the bubbles.

[0009] During the baking process of the cake batter, the bubbles expand due to the heat. Xylitol fatty acid esters and fucoidan can form a tough film on the surface of the bubbles, ensuring the heat resistance and stability of the bubbles and preventing them from bursting or merging prematurely during the baking process. Combined with the water retention and viscosity of oat dietary fiber, the stability of the bubbles in the batter is further guaranteed. During the expansion process, the bubbles can be stabilized, thereby further improving the bubble stability of the cake batter during the processing process, making the cake soft and taste good.

[0010] Preferably, the xylitol fatty acid ester coated fucoidan is prepared from a xylitol fatty acid ester solution and fucoidan in a mass ratio of 1:0.1-0.4.

[0011] Preferably, the xylitol fatty acid ester solution is prepared from a xylitol fatty acid ester hot ethanol solution and shellac in a mass ratio of 100:1-1.5.

[0012] By adopting the above technical scheme, xylitol fatty acid ester is dissolved in hot ethanol, and shellac is dissolved in ethanol, thereby ensuring that the xylitol fatty acid ester solution has a certain bonding effect while having the lipophilic and emulsifying effects of xylitol fatty acid ester. The existence of the bonding effect facilitates the adhesion of the xylitol fatty acid ester solution to the surface of fucoidan, and the distribution of shellac facilitates the blocking of fucoidan during the mixing of the batter, and is not easy to affect the viscosity of the batter, thereby ensuring that a higher amount of bubbles is introduced into the mixing process of the batter, and the bubbles in the batter are evenly distributed and dense; after adding oil to the batter for preparing the cake, the xylitol fatty acid ester is lipophilic and fat-soluble, so that part of the fucoidan is gradually released. The release of fucoidan makes the bubbles in the batter have higher toughness and stability, and is not easy to break or merge due to mixing; at the same time, the shellac can reach the melting point during the baking process of the cake batter, ensuring the further release of fucoidan, thereby minimizing the problem of bubble breakage and merging in the batter during high-temperature processing.

[0013] By first introducing uniform and high-content bubbles, then stabilizing the bubbles, and finally ensuring that the bubbles are not prone to bursting or merging, the bubbles in the cake batter have higher stability and uniformity during the processing.

[0014] Preferably, the loaded oat dietary fiber is prepared by loading oat dietary fiber with a low-ester pectin solution and then bonding it with sucrose fatty acid ester (HLB value 3-6); the mass ratio of oat dietary fiber, low-ester pectin solution, and sucrose fatty acid ester (HLB value 3-6) is 1:0.2-0.5:0.3-1.

[0015] By adopting the above technical scheme, oat dietary fiber is used to load a low-ester pectin solution, and the viscosity of the low-ester pectin solution is convenient for loading sucrose fatty acid esters (HLB value 3-6). Sucrose fatty acid esters (HLB value 3-6) have a high content of triesters, which indicates good lipophilicity, and are convenient for attracting the even dispersion of oil added in the batter, thereby providing protection for evenly distributed bubbles, reducing the surface tension of the bubbles, and maintaining the stability of the bubbles; and low-ester pectin has a good hydrophilic effect, and cooperates with the water retention and viscosity of the oat dietary fiber itself to increase the consistency of the batter, wrap the bubbles, and prevent the bubbles from escaping or bursting. During the baking process, the binding and spatial connection effects of the low-ester pectin and the oat dietary fiber further provide a spatial position for the expansion of the bubbles, ensure the stability and uniformity of the bubbles, and are not prone to bursting, so that the bubbles in the cake batter are stable and evenly distributed, and the prepared cake has the advantages of being fluffy and soft.

[0016] Preferably, the oat dietary fiber is prepared from oat dietary fiber powder and glutathione solution in a mass ratio of 1:0.1-0.25.

[0017] By adopting the above technical scheme, the oat dietary fiber powder utilizes its own adsorption effect to facilitate the adsorption of glutathione solution, utilizes the hydrophilic effect of glutathione, and during the batter stirring process, the oat dietary fiber is evenly distributed in the batter prepared from flour, and the stirring and shearing effect of the oat dietary fiber is utilized to further promote the generation of fine bubbles; combined with the wrapping and fixing effect of glutathione on the bubbles, the stability of the bubbles formed in the batter is further improved, so that the batter has better bubble stability and bubble uniformity during the processing process, and the bubbles are relatively dense, so that the prepared cake is soft and has a good taste.

[0018] In a second aspect, the present application provides a method for preparing a composite emulsifier for enhancing the stability of cake batter, using the following technical solution: A method for preparing a composite emulsifier for enhancing the stability of cake batter comprises the following steps: S1. Mix mono- and diglycerol fatty acid esters, polyglycerol fatty acid esters, sucrose fatty acid esters (HLB value 12-16), water and propylene glycol, and stir and mix them evenly at 80-85° C. to obtain a primary mixture; S2. Add xylitol fatty acid ester coated fucoidan and oat dietary fiber as carrier to the primary mixed material at 72-74° C., continue to mix and stir evenly, then fill and cool to obtain the finished product.

[0019] By adopting the above technical scheme, the emulsifier is mixed and stirred evenly. During the stirring process of the compound emulsifier in the batter, the fucoidan is not easily released, which ensures smooth stirring while facilitating the introduction of bubbles and ensuring the uniformity of the distribution of the bubbles. During the baking process of the cake, when the melting point of shellac is reached, the fucoidan is gradually released to ensure the stability of the bubbles in the cake, and the problem of bubble rupture and merging during the baking process is not likely to occur, thereby ensuring the density and stability of the bubbles, and making the bubbles in the cake batter have higher stability and uniformity during the processing.

[0020] Preferably, the xylitol fatty acid ester coated fucoidan is prepared by the following method: The xylitol fatty acid ester is placed in food-grade hot ethanol and stirred until it is completely dissolved, and then shellac is added, and the mixing and stirring are continued until the shellac is dissolved to obtain a xylitol fatty acid ester solution; the xylitol fatty acid ester solution is evenly sprayed onto the surface of fucoidan, and dried and evenly dispersed to obtain a finished product.

[0021] By adopting the above technical scheme, xylitol fatty acid ester is dissolved and then mixed with fucoidan to achieve the coating effect of fucoidan, ensuring that fucoidan does not excessively affect the viscosity of the compound emulsifier in the initial stage of stirring. The compound emulsifier is added to the batter, and small and uniform bubbles are introduced during the stirring process. In the later stage of stirring when the oil is added, the viscosity of fucoidan is used to improve the stability of the bubbles.

[0022] Preferably, the loaded oat dietary fiber is prepared by the following method: The low-ester pectin solution is uniformly sprayed on the surface of the oat dietary fiber, and then sucrose fatty acid ester (HLB value 3-6) is added, and the loaded oat dietary fiber is obtained after drying and dispersion.

[0023] By adopting the above technical scheme, oat dietary fiber is loaded with low-ester pectin solution and sucrose fatty acid ester (HLB value 3-6), which ensures the introduction of bubbles during the batter stirring process and the stability of the bubbles in the batter.

[0024] Preferably, the stirring time in S1 is 60-90 min.

[0025] Preferably, the stirring time in S2 is 30-60 min.

[0026] By adopting the above technical scheme, the stirring time of the initial mixture is longer, which ensures the uniform distribution of the main raw materials in the compound emulsifier, while the stirring time of xylitol fatty acid ester coated fucoidan and oat dietary fiber is shortened, ensuring that fucoidan and low-ester pectin do not easily affect the viscosity of the compound emulsifier, thereby ensuring that fine bubbles can be evenly introduced into the batter during the stirring process, ensuring the amount of bubbles while ensuring the uniform distribution of the bubbles.

[0027] In summary, this application has the following beneficial effects: 1. The foaming properties of mono- and diglycerol fatty acid esters, polyglycerol fatty acid esters, xylitol fatty acid esters and sucrose fatty acid esters in the compound emulsifier are combined with the bubble effect introduced during the stirring process, so that even and fine bubbles can be introduced into the cake batter after the compound emulsifier is added; after the bubbles are introduced, the good bubble stabilizing effect of sucrose fatty acid esters is utilized to ensure the stability and uniformity of the bubbles in the batter; after oil is added to the batter, the oil can form a binding network around the bubbles, reduce the surface tension of the bubbles, facilitate the stabilization of the bubble structure, and improve the stability of the bubbles in the batter. At the same time, when the cake batter is processed at high temperature, the stability of the bubbles by fucoidan is utilized to improve the stability and flexibility of the bubbles, so that the cake batter is not prone to rupture and merging during the processing process, thereby ensuring the softness of the cake.

[0028] 2. During the baking process of the cake batter, the bubbles expand due to the heat. Xylitol fatty acid esters and fucoidan can form a tough film on the surface of the bubbles, ensuring the heat resistance and stability of the bubbles and preventing them from bursting or merging prematurely during the baking process. Combined with the water retention and viscosity of oat dietary fiber, the stability of the bubbles in the batter can be further ensured. During the expansion process, the bubbles can be stabilized, thereby further improving the bubble stability of the cake batter during processing.

[0029] 3. The combination of oat dietary fiber and glutathione can not only stabilize the bubbles during the batter mixing process, but also maintain the stability of the bubbles during the baking process. At the same time, oat dietary fiber has a high content of beneficial elements, which can improve the nutritional value of the cake. Glutathione can improve the fineness and softness of the cake, and combined with oat dietary fiber, it further enriches the taste of the cake.

[0030] 4. Fucoidan has a significant effect on the stability of bubbles in cake batter. It is used to enhance the viscosity of the batter, making the bubbles more stable and less likely to break, which helps to bake a more fluffy and soft cake and improve the overall texture and taste of the cake. In addition, fucoidan also has the effects of enhancing immunity, lowering blood sugar, and improving the quality of cakes.

[0031] 5. Shellac is rich in nutrients and has a unique aroma. It can not only improve the nutritional value of the cake, but also give the cake a unique taste and flavor. Shellac also has good moisturizing properties, which can extend the shelf life of the cake and enrich the delicate taste of the cake. DETAILED DESCRIPTION

[0032] The present application is further described in detail below with reference to the embodiments.

[0033] The following raw materials are all food grade commercially available raw materials.

[0034] Preparation example of xylitol fatty acid ester coated fucoidan Preparation Example 1: Xylitol fatty acid ester coated fucoidan was prepared by the following method: The xylitol fatty acid ester is placed in food-grade hot ethanol and stirred until it is completely dissolved to obtain a xylitol fatty acid ester hot ethanol solution with a mass fraction of 1%, the temperature of the hot ethanol is 85° C. During this period, the amount of hot ethanol is continuously replenished, 1 kg of shellac is added to 100 kg of the xylitol fatty acid ester hot ethanol solution, and the mixing and stirring are continued until the shellac is dissolved to obtain a xylitol fatty acid ester solution; 1 kg of xylitol fatty acid ester solution was evenly sprayed onto the surface of 0.3 kg of fucoidan, the average particle size of the fucoidan was 5 μm, and the fucoidan was dried and dispersed until the fucoidan did not stick to each other and agglomerated, to obtain a finished product.

[0035] Preparation Example 2: This preparation example differs from Preparation Example 1 in that: The xylitol fatty acid ester is placed in food-grade hot ethanol and stirred until it is completely dissolved to obtain a xylitol fatty acid ester hot ethanol solution with a mass fraction of 1%, the temperature of the hot ethanol is 85° C. During this period, the amount of hot ethanol is continuously replenished, 1 kg of shellac is added to 100 kg of the xylitol fatty acid ester hot ethanol solution, and the mixing and stirring are continued until the shellac is dissolved to obtain a xylitol fatty acid ester solution; 1 kg of xylitol fatty acid ester solution was evenly sprayed onto the surface of 0.1 kg of fucoidan, the average particle size of the fucoidan was 5 μm, and the fucoidan was dried and dispersed until the fucoidans did not stick to each other and agglomerated, to obtain a finished product.

[0036] Preparation Example 3: This preparation example differs from Preparation Example 1 in that: The xylitol fatty acid ester is placed in food-grade hot ethanol and stirred until it is completely dissolved to obtain a xylitol fatty acid ester hot ethanol solution with a mass fraction of 1%. The temperature of the hot ethanol is 85°C, and the amount of hot ethanol is continuously replenished during the process. 1.5 kg of shellac is added to 100 kg of the xylitol fatty acid ester hot ethanol solution, and the mixing and stirring are continued until the shellac is dissolved to obtain a xylitol fatty acid ester solution; 1 kg of the xylitol fatty acid ester solution is evenly sprayed onto the surface of 0.4 kg of fucoidan, the average particle size of the fucoidan is 5 μm, and the finished product is obtained after drying and dispersion until the fucoidan does not stick to each other and agglomerate.

[0037] Preparation example of loaded oat dietary fiber Preparation Example 4: Loaded oat dietary fiber was prepared by the following method: Evenly spray 0.2 kg of glutathione solution on the surface of 1 kg of oat dietary fiber powder, wherein the glutathione solution is a 3% by mass glutathione aqueous solution, mix evenly, dry and disperse until the oat dietary fiber powder does not stick to each other and agglomerate, to obtain oat dietary fiber, wherein the average particle size of the oat dietary fiber is 5 μm; Add 3kg of white sugar and 96kg of water to 1kg of low-ester pectin, heat to 85°C and stir until the low-ester pectin is completely dissolved to obtain a low-ester pectin solution; 0.3 kg of low-ester pectin solution was evenly sprayed on the surface of 1 kg of oat dietary fiber, and then 0.7 kg of sucrose fatty acid ester (HLB value 3-6) was added, and the loaded oat dietary fiber was obtained after drying and dispersion. The average particle size of the loaded oat dietary fiber was 10 μm.

[0038] Preparation Example 5: This preparation example differs from Preparation Example 4 in that: Evenly spray 0.1 kg of glutathione solution on the surface of 1 kg of oat dietary fiber powder, mix evenly, dry and disperse until the oat dietary fiber powder does not stick to each other and agglomerate, to obtain oat dietary fiber with an average particle size of 5 μm; 0.2 kg of low-ester pectin solution was evenly sprayed on the surface of 1 kg of oat dietary fiber, and then 0.3 kg of sucrose fatty acid ester (HLB value 3-6) was added, and the loaded oat dietary fiber was obtained after drying and dispersion. The average particle size of the loaded oat dietary fiber was 10 μm.

[0039] Preparation Example 6: This preparation example differs from Preparation Example 4 in that: Evenly spray 0.25 kg of glutathione solution on the surface of 1 kg of oat dietary fiber powder, mix evenly, dry and disperse until the oat dietary fiber powder does not stick to each other and agglomerate, to obtain oat dietary fiber with an average particle size of 5 μm; 0.5 kg of low-ester pectin solution was evenly sprayed on the surface of 1 kg of oat dietary fiber, and then 1 kg of sucrose fatty acid ester (HLB value 3-6) was added, and the loaded oat dietary fiber was obtained after drying and dispersion. The average particle size of the loaded oat dietary fiber was 10 μm. Example

[0040] Example 1: A composite emulsifier for enhancing the stability of cake batter: 25kg of mono- and diglycerol fatty acid esters, 28kg of polyglycerol fatty acid esters, 15kg of sucrose fatty acid esters (HLB value 12-16), 1.5kg of xylitol fatty acid ester-coated fucoidan, 30kg of water, 1.5kg of loaded oat dietary fiber, and 5kg of propylene glycol; the xylitol fatty acid ester-coated fucoidan is the xylitol fatty acid ester-coated fucoidan prepared in Preparation Example 1; the loaded oat dietary fiber is the loaded oat dietary fiber prepared in Preparation Example 4; The preparation method is as follows: S1. Mix mono- and diglycerol fatty acid esters, polyglycerol fatty acid esters, sucrose fatty acid esters, water and propylene glycol, stir at 85° C. for 80 min, and mix well to obtain a primary mixture; S2. Add xylitol fatty acid ester-coated fucoidan and oat dietary fiber to the primary mixture at 74°C, continue stirring for 40 minutes, mix evenly, then fill and cool to obtain the finished product.

[0041] Embodiment 2: This embodiment differs from Embodiment 1 in that: 20kg of mono- and diglycerol fatty acid esters, 20kg of polyglycerol fatty acid esters, 10kg of sucrose fatty acid esters (HLB value 12-16), 1kg of xylitol fatty acid ester-coated fucoidan, 20kg of water, 1kg of oat dietary fiber as carrier, and 2kg of propylene glycol; the xylitol fatty acid ester-coated fucoidan is the xylitol fatty acid ester-coated fucoidan prepared in Preparation Example 2; the oat dietary fiber as carrier is the oat dietary fiber as carrier prepared in Preparation Example 5; The preparation method is as follows: S1. Mix mono- and diglycerol fatty acid esters, polyglycerol fatty acid esters, sucrose fatty acid esters, water and propylene glycol, stir at 80° C. for 90 min, and mix well to obtain a primary mixture; S2. Add xylitol fatty acid ester-coated fucoidan and oat dietary fiber to the initial mixture at 72° C., continue stirring for 30 minutes, mix evenly, then fill and cool to obtain the finished product.

[0042] Embodiment 3: This embodiment differs from Embodiment 1 in that: 30kg of mono- and diglycerol fatty acid esters, 35kg of polyglycerol fatty acid esters, 20kg of sucrose fatty acid esters (HLB value 12-16), 2kg of xylitol fatty acid ester-coated fucoidan, 40kg of water, 2kg of oat dietary fiber as carrier, and 8kg of propylene glycol; the xylitol fatty acid ester-coated fucoidan is the xylitol fatty acid ester-coated fucoidan prepared in Preparation Example 3; the oat dietary fiber as carrier is the oat dietary fiber as carrier prepared in Preparation Example 6; The preparation method is as follows: S1. Mix mono- and diglycerol fatty acid esters, polyglycerol fatty acid esters, sucrose fatty acid esters, water and propylene glycol, stir at 85° C. for 60 min, and mix well to obtain a primary mixture; S2. Add xylitol fatty acid ester-coated fucoidan and oat dietary fiber to the primary mixture at 74°C, continue stirring for 60 minutes, mix evenly, then fill and cool to obtain the finished product.

[0043] Embodiment 4: This embodiment differs from Embodiment 1 in that: During the preparation of the dietary fiber loading material in the raw materials, no sucrose fatty acid ester (HLB value 3-6) and low-ester pectin solution were added.

[0044] Embodiment 5: This embodiment differs from Embodiment 1 in that: During the preparation of the loaded dietary fiber in the raw materials, the surface of the oat dietary fiber powder was not loaded with glutathione solution.

[0045] Comparative Example Comparative Example 1: The difference between this comparative example and Example 1 is that: The xylitol fatty acid ester-coated fucoidan is replaced with xylitol fatty acid ester of equal mass in the raw materials.

[0046] Comparative Example 2: The difference between this comparative example and Example 1 is that: No xylitol fatty acid ester coated fucoidan was added to the raw materials.

[0047] Comparative Example 3: The difference between this comparative example and Example 1 is that: No loading oat dietary fiber was added to the raw materials.

[0048] Performance testing 1. Bubble uniformity and stability detection Make the cake using the following recipe: 200g egg liquid, 20g water, 100g white sugar, 10g trehalose, 1.5g salt, 0.8g citric acid, 125g low-gluten flour, 2g baking powder, 20g sorbitol liquid, 10g glycerin, 10g compound emulsifier, 50g vegetable oil; The preparation method is as follows: stir egg liquid and water evenly with a blender to obtain an egg mixture; add white sugar, trehalose, salt and citric acid to the egg mixture and stir until all solid particles are dissolved; Add low-gluten flour and baking powder in sequence, stirring until the solid particles are evenly dispersed and completely dissolved; Add sorbitol solution, glycerin, and compound emulsifier in sequence, and stir until the batter density is 0.50; Add vegetable oil, mix and stir evenly to obtain batter; dispense the batter into molds, shake slightly to remove large bubbles, let stand at room temperature for 5 minutes, and finally bake at 190°C for 20 minutes and 180°C for 20 minutes, cool, and obtain cakes; The compound emulsifiers were prepared by the methods of Examples 1-5 and Comparative Examples 1-3 respectively; different compound emulsifiers were used for the above cakes, and the specific volume of the batter was calculated and the data was recorded.

[0049] Cut the cake into pieces and observe the uniformity of the bubbles in the cake. Score them: 10 points for uniform bubbles with uniform size → 1 point for uneven bubbles with widely varying sizes. Record the scores. Place the batter in a measuring cylinder and leave it for 5 minutes and 15 minutes, then observe the height of the foam and record the height difference = 5 minute foam height - 15 minute foam height. A small change in the height difference indicates high stability.

[0050] Table 1 Performance test table It can be seen from Examples 1-3 and Table 1 that the compound emulsifier prepared in the present application can make the bubbles in the batter and cake have higher uniformity and stability.

[0051] It can be seen from Example 1 and Examples 4-5 and Table 1 that in the preparation process of the dietary fiber carrier in the raw materials of Example 4, no sucrose fatty acid ester (HLB value 3-6) and low-ester pectin solution were added. Compared with Example 1, the specific volume of Example 4 is lower than that of Example 1, the score is lower than that of Example 1, and the height difference is greater than that of Example 1; this indicates that sucrose fatty acid ester (HLB value 3-6) and low-ester pectin solution can improve the bubble stability and bubble uniformity of the batter, thereby improving the softness and taste of the cake.

[0052] During the preparation of the loaded dietary fiber in the raw materials of Example 5, the surface of the oat dietary fiber powder was not loaded with glutathione solution. Compared with Example 1, the specific volume of Example 5 was lower than that of Example 1, the score was lower than that of Example 1, and the height difference was greater than that of Example 1; this indicated that glutathione could improve the bubble stability and bubble uniformity of the batter, thereby improving the softness and taste of the cake.

[0053] Combining Example 1 and Comparative Examples 1-3 and Table 1, it can be seen that in the raw material of Comparative Example 1, xylitol fatty acid ester-coated fucoidan is replaced with xylitol fatty acid ester of equal mass. Compared with Example 1, the specific volume of Comparative Example 1 is lower than that of Example 1, the score is lower than that of Example 1, and the height difference is greater than that of Example 1; this indicates that the addition of fucoidan can stabilize the bubbles after stirring, making it less likely for the bubbles to break or merge over a long period of time, thereby improving the stability of the bubbles.

[0054] In Comparative Example 2, no xylitol fatty acid ester-coated fucoidan was added to the raw materials. Compared with Example 1, the specific volume of Comparative Example 2 was lower than that of Example 1, the score was lower than that of Example 1, and the height difference was greater than that of Example 1; this indicates that the xylitol fatty acid ester in the xylitol fatty acid ester-coated fucoidan can promote the generation of bubbles during the stirring process. After the bubbles are introduced, the fucoidan can stabilize the bubbles, thereby ensuring the stability and uniformity of the bubbles in the batter.

[0055] No loaded oat dietary fiber was added to the raw materials of Comparative Example 3. Compared with Example 1, the specific volume of Comparative Example 3 was lower than that of Example 1, the score was lower than that of Example 1, and the height difference was greater than that of Example 1; this indicated that the loaded oat dietary fiber could increase the bubble content during stirring, and after the bubbles were generated, it could bind the bubbles, thereby improving the bubble stability and ensuring that the bubbles were not prone to rupture or merger, thereby making the cake have a soft taste.

[0056] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A composite emulsifier for enhancing the stability of cake batter, characterized in that: The compound emulsifier comprises the following raw materials in parts by weight: 20-30 parts of mono- and diglycerol fatty acid esters, 20-35 parts of polyglycerol fatty acid esters, 10-20 parts of sucrose fatty acid esters (HLB value 12-16), 1-2 parts of xylitol fatty acid ester-coated fucoidan, 20-40 parts of water, 1-2 parts of oat dietary fiber as a carrier, and 2-8 parts of propylene glycol.

2. A composite emulsifier for enhancing the stability of cake batter according to claim 1, characterized in that: The xylitol fatty acid ester coated fucoidan is prepared from a xylitol fatty acid ester solution and fucoidan in a mass ratio of 1:0.1-0.

4.

3. A composite emulsifier for enhancing the stability of cake batter according to claim 2, characterized in that: The xylitol fatty acid ester solution is prepared from a xylitol fatty acid ester hot ethanol solution and shellac in a mass ratio of 100:1-1.

5.

4. The composite emulsifier for enhancing the stability of cake batter according to claim 1, characterized in that: The loaded oat dietary fiber is prepared by loading oat dietary fiber with a low-ester pectin solution and then bonding it with sucrose fatty acid ester (HLB value 3-6); the mass ratio of the oat dietary fiber, the low-ester pectin solution, and the sucrose fatty acid ester (HLB value 3-6) is 1:0.2-0.5:0.3-1.

5. A composite emulsifier for enhancing the stability of cake batter according to claim 4, characterized in that: The oat dietary fiber is prepared from oat dietary fiber powder and glutathione solution in a mass ratio of 1:0.1-0.

25.

6. A method for preparing a composite emulsifier for enhancing cake batter stability according to any one of claims 1 to 5, characterized in that: The following steps are involved: S1. Mix mono- and di-glycerol fatty acid esters, polyglycerol fatty acid esters, sucrose fatty acid esters (HLB value 12-16), water and propylene glycol, and stir and mix them evenly at 80-85° C. to obtain a primary mixture; S2. Add xylitol fatty acid ester coated fucoidan and oat dietary fiber as carrier to the primary mixed material at 72-74° C., continue to mix and stir evenly, then fill and cool to obtain the finished product.

7. The method for preparing a composite emulsifier for enhancing the stability of cake batter according to claim 6, characterized in that: The xylitol fatty acid ester coated fucoidan is prepared by the following method: The xylitol fatty acid ester is placed in food-grade hot ethanol and stirred until it is completely dissolved, and then shellac is added, and the mixing and stirring are continued until the shellac is dissolved to obtain a xylitol fatty acid ester solution; the xylitol fatty acid ester solution is evenly sprayed onto the surface of fucoidan, and dried and evenly dispersed to obtain a finished product.

8. The method for preparing a composite emulsifier for enhancing the stability of cake batter according to claim 6, characterized in that: The loaded oat dietary fiber is prepared by the following method: The low-ester pectin solution is evenly sprayed on the surface of the oat dietary fiber, and then sucrose fatty acid ester (HLB value 3-6) is added, and after drying and dispersion, the loaded oat dietary fiber is obtained.

9. The method for preparing a composite emulsifier for enhancing the stability of cake batter according to claim 6, characterized in that: The stirring time in S1 is 60-90 min.

10. The method for preparing a composite emulsifier for enhancing the stability of cake batter according to claim 6, characterized in that: The stirring time in S2 is 30-60 min.

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