A toughening improver for baked products and its preparation method and application

Abstract

The present invention discloses a toughening improver for baked products, the components of which include modified starch, xanthan gum, sodium alginate, monoglyceride, sodium stearoyl lactylate and sucrose fatty acid ester, the modified starch includes a first hydroxypropyl distarch phosphate, a second hydroxypropyl distarch phosphate and a third hydroxypropyl distarch phosphate, and the first hydroxypropyl distarch phosphate, the second hydroxypropyl distarch phosphate and the third hydroxypropyl distarch phosphate have different viscosities. The present invention also discloses a preparation method and application of the toughening improver. The modified starch in the toughening improver provided by the present invention can produce a synergistic effect with a colloid and an emulsifier to improve the quality of the cake, further enhance the toughness, moistness and softness of the cake, and simultaneously improve the specific volume and sensory evaluation of the cake.

Description

Technical Field

[0001] The invention relates to a toughening improver for baked products and a preparation method and application thereof, belonging to the technical field of food additives. Background Art

[0002] Cake is a common snack, generally made by baking. Its main ingredients are eggs, sugar, wheat flour, and auxiliary ingredients are milk powder, flavoring powder, salad oil, water, baking powder, cake oil, etc. After stirring, mixing, beating, and baking, the texture will present a sponge-like uniform pores, making it very soft and elastic. However, cakes usually have poor toughness, making them difficult to shape after baking, resulting in higher requirements for the production process of roll cakes, sandwiches, and other products.

[0003] In order to improve the performance of cakes, various improvers with different functions have been developed. For example, the patent with publication number CN111685142A discloses a method for preparing a composite emulsifier for pastries, including preparing a powdered foaming emulsifier and mixing a powdered foaming emulsifier, mono- and diglycerol fatty acid esters, sucrose fatty acid esters, polyglycerol fatty acid esters, sodium stearoyl lactylate, xanthan gum, guar gum, sodium alginate, and hydroxypropyl distarch phosphate to prepare a composite emulsifier. Although the method can effectively improve the hardness, softness, and freshness of bread, the preparation method of the powdered foaming emulsifier and the composite emulsifier for pastries is relatively complicated, and at the same time, the effect of improving the toughness of the cake is not obvious. Therefore, it is urgent to develop a toughening improver that can effectively improve the water holding capacity, toughness, and softness of cakes. Summary of the invention

[0004] The object of the present invention is to provide a toughening improver for baked products and a preparation method and application thereof, aiming to improve the toughness, water retention and softness of baked products.

[0005] To achieve the above-mentioned purpose, the present invention provides a toughening improver for baked products, the components of which include modified starch, xanthan gum, sodium alginate, monoglyceride, sodium stearoyl lactylate and sucrose fatty acid ester, the modified starch includes a first hydroxypropyl distarch phosphate, a second hydroxypropyl distarch phosphate and a third hydroxypropyl distarch phosphate, and the first hydroxypropyl distarch phosphate, the second hydroxypropyl distarch phosphate and the third hydroxypropyl distarch phosphate have different viscosities.

[0006] In one embodiment of the present invention, the viscosity of the first hydroxypropyl distarch phosphate is ≤400 mPa.s, the viscosity of the second hydroxypropyl distarch phosphate is ≥900 mPa.s, and the viscosity of the third hydroxypropyl distarch phosphate is 600-800 mPa.s.

[0007] In one embodiment of the present invention, the viscosity of the first hydroxypropyl distarch phosphate is 100-300 mPa.s, the viscosity of the second hydroxypropyl distarch phosphate is 1000-1500 mPa.s, and the viscosity of the third hydroxypropyl distarch phosphate is 650-800 mPa.s.

[0008] In one embodiment of the present invention, the viscosity of the first hydroxypropyl distarch phosphate is 150-250 mPa.s, the viscosity of the second hydroxypropyl distarch phosphate is 1200-1400 mPa.s, and the viscosity of the third hydroxypropyl distarch phosphate is 650-750 mPa.s.

[0009] In one embodiment of the present invention, the mass ratio of the first hydroxypropyl distarch phosphate, the second hydroxypropyl distarch phosphate and the third hydroxypropyl distarch phosphate is 30-60:20-30:20-40.

[0010] In one embodiment of the present invention, the mass ratio of the first hydroxypropyl distarch phosphate, the second hydroxypropyl distarch phosphate and the third hydroxypropyl distarch phosphate is 50:25:25.

[0011] In one embodiment of the present invention, among the components of the toughening modifier, the mass ratio of modified starch, xanthan gum, sodium alginate, monoglyceride, sodium stearoyl lactylate, and sucrose fatty acid ester is 60-80: 0.5-1: 0.3-0.6: 1-2: 0.5-1: 1-2.

[0012] In one embodiment of the present invention, among the components of the toughening modifier, the mass ratio of modified starch, xanthan gum, sodium alginate, monoglyceride, sodium stearoyl lactylate, and sucrose fatty acid ester is 72:0.6:0.4:1.0:0.8:2.

[0013] In one embodiment of the present invention, the viscosity of the xanthan gum is 1200-1800 cps, and the viscosity of the sodium alginate is 500-600 mPa.s.

[0014] In one embodiment of the present invention, the content of monoester in the monoglyceride is ≥90%, the ester value of sodium stearoyl lactylate is 120-190, and the HLB value of sucrose fatty acid ester is 14-15.

[0015] The present invention also provides a method for preparing a toughening improver for baked products, comprising the following steps:

[0016] (1) mixing the first hydroxypropyl distarch phosphate, the second hydroxypropyl distarch phosphate and the third hydroxypropyl distarch phosphate and stirring them uniformly to obtain modified starch;

[0017] (2) Add modified starch, xanthan gum, sodium alginate, monoglyceride, sodium stearoyl lactylate, and sucrose fatty acid ester into a material mixer in sequence, and stir evenly to obtain a toughening modifier.

[0018] The present invention also provides an application of the toughening modifier in the field of baked products, wherein the baked products include cakes, bread, biscuits and the like.

[0019] The fourth object of the present invention is to provide a method for preparing a cake using the above-mentioned toughening modifier, wherein the method comprises adding the toughening modifier to the raw materials for preparing the cake.

[0020] In one embodiment of the present invention, the method comprises the following steps:

[0021] (1) Weighing egg liquid and water, and blending them evenly with a blender to obtain an egg mixture;

[0022] (2) adding white sugar, salt, citric acid, potassium sorbate, sodium dehydroacetate, trehalose, glucono-δ-lactone, and a toughening agent to the egg mixture obtained in step (1), and stirring until all solid particles are dissolved;

[0023] (3) adding cake flour, baking powder, maltose syrup, sorbitol, quick-steaming cake oil and rapeseed oil to the mixed liquid obtained in step (2) in sequence, stirring until the solid particles are completely dissolved and evenly dispersed, to obtain a batter;

[0024] (4) pouring the batter obtained in step (3) into a baking pan, placing the baking pan in an oven for baking, and obtaining a cake.

[0025] In one embodiment of the present invention, the batter obtained in step (3) has a specific gravity of 0.45.

[0026] In one embodiment of the present invention, in step (4), the upper temperature during baking is 190° C., the lower temperature is 120° C., and the baking time is 20 minutes.

[0027] In one embodiment of the present invention, the amount of the toughening modifier added in step (2) is 13 to 18% of the total mass of the batter obtained in step (3).

[0028] Beneficial effects of the present invention

[0029] (1) The present invention prepares modified starch by compounding three hydroxypropyl distarch phosphates with different viscosities, and applies the modified starch to the production of cakes. Under the synergistic effect of the three hydroxypropyl distarch phosphates, the fracture property (i.e., toughness) of the cake is improved by 4 to 27% compared with the cake prepared by using only one hydroxypropyl distarch phosphate.

[0030] (2) The modified starch in the toughening modifier provided by the present invention can produce a synergistic effect with the colloid and the emulsifier to improve the quality of the cake, and further enhance the toughness of the cake. Compared with the case where only the modified starch is used, the toughness of the cake is enhanced by 7.5 to 18.4%. At the same time, from the data of the hardness and moisture content of the cake, it can be seen that after the toughening modifier of the present invention is added, the hardness of the cake is also reduced, and its water holding capacity is increased by 9.1% compared with the cake without the toughening modifier, and the specific volume and taste of the cake are also improved.

[0031] (3) The preparation method of the tough cake improver of the present invention is simple, low in cost, and can be produced and applied on a large scale. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 It is a physical picture of the cakes prepared in Example 4 and the comparative example when folded and curled. DETAILED DESCRIPTION

[0033] The preferred embodiments of the present invention are described below. It should be understood that the embodiments are for better explaining the present invention and are not used to limit the present invention.

[0034] The instruments used in the embodiments are respectively a blender and an electric oven, Xinmai Machinery (China) Co., Ltd.; a CT3 physical property analyzer, Brookfield, USA; an electronic moisture meter, Ningbo Yinzhou Huafeng Electronic Instrument Factory; and a water activity meter, Wuxi Huake Instrument Co., Ltd.

[0035] The three hydroxypropyl distarch phosphates mentioned in the examples were all purchased from Banpong Tapioca Flour Company, wherein the model of hydroxypropyl distarch phosphate No. 1 is 88210, with a viscosity of 180 m Pa.s; the model of hydroxypropyl distarch phosphate No. 2 is 88212, with a viscosity of 1239 m Pa.s; and the model of hydroxypropyl distarch phosphate No. 3 is 88210, with a viscosity of 694 m Pa.s.

[0036] The xanthan gum, sodium alginate, monoglyceride, sodium stearoyl lactylate and sucrose fatty acid ester mentioned in the examples are all purchased, wherein the viscosity of xanthan gum is 1530 cps; the viscosity of sodium alginate is 508 m Pa.s; the content of monoester in monoglyceride is 90%; the ester value of sodium stearoyl lactylate is 150; and the HLB value of sucrose fatty acid ester is 15.

[0037] Test Method

[0038] 1. Determination of cake specific volume

[0039] Determined according to GB / T 20981-2007. The volume was measured by rapeseed displacement method. The ratio of cake volume to mass is the cake specific volume, expressed in mL / g. Each group of cakes was tested three times.

[0040] 2. Determination of cake texture

[0041] The cake was cut into 10mm thick slices, and the two middle slices were taken for measurement. The TPA test parameters were: P / 36 probe, pre-test speed 1mm / s, test speed 2mm / s, post-test speed 1mm / s, compression distance 10mm, trigger force 5.0g, and interval between two compressions 5s. The experiment was repeated six times for each group of cakes.

[0042] 3. Determination of moisture content of cake

[0043] The moisture content of the cake core after baking and cooling was determined according to the oven drying method in AACC 44-15A. Each set of cakes was tested in triplicate.

[0044] 4. Cake sensory evaluation

[0045] The cakes were evaluated by sensory evaluation with reference to GB / T20981-2007 with slight modifications. 20 sensory assessors were selected to score the appearance, surface color, texture, flavor and taste of the bread. The specific evaluation criteria are shown in Table 1 below.

[0046] Table 1 Cake sensory evaluation indexes and scoring criteria

[0047]

[0048] Example 1

[0049] Hydroxypropyl distarch phosphate No. 1, hydroxypropyl distarch phosphate No. 2 and hydroxypropyl distarch phosphate No. 3 were compounded according to a mass ratio, and the specific scheme is shown in Table 2 to obtain a compound modified starch. The compound modified starch was used in cake making, and the addition amount was 15% of the total batter.

[0050] A method for preparing a toughened cake comprises the following steps:

[0051] (1) Weigh 350 g of egg liquid and 60 g of water, and blend them evenly with a blender to obtain an egg mixture;

[0052] (2) adding a mixed powder consisting of 130 g of white sugar, 2 g of salt, 2 g of citric acid, 0.5 g of potassium sorbate, 0.4 g of sodium dehydroacetate, 70 g of trehalose, and 0.5 g of glucono-δ-lactone to the egg liquid in step (1), and stirring until all solid particles are dissolved;

[0053] (3) adding 100 g of cake flour, 5 g of baking powder, and 150 g of composite modified starch to the mixed liquid obtained in step (2), and stirring until the solid particles are evenly dispersed and completely dissolved;

[0054] (4) adding 50 g of maltose syrup, 35 g of sorbitol and 18 g of quick-rising cake oil to the batter obtained in step (3), and stirring until the batter specific gravity is 0.45;

[0055] (5) adding 80g rapeseed oil to the batter obtained in step (4) and stirring evenly;

[0056] (6) Pour the batter obtained in step (5) into a baking pan with a gram weight of 650 g, scrape the batter with a scraper until it is flat and even, and put the baking pan into an oven with a top temperature of 190° C. and a bottom temperature of 120° C. for 22 minutes to obtain a toughened cake.

[0057] Table 2 Effect of modified starch components on toughness of toughened cakes

[0058]

[0059] As shown in Table 2, the fracture properties of experimental groups 4, 5, 6, and 7 are all greater than those of experimental groups 1, 2, and 3, indicating that all three starches have the effect of enhancing the toughness of the cake, and the composite modified starch formed by mixing the three improves the toughness of the cake under the synergistic effect of the three. In addition, experimental group 5 has the greatest fracture property, indicating that the cake tissue made with modified starch in this ratio has the strongest toughness.

[0060] Example 2

[0061] Xanthan gum and sodium alginate are compounded according to a mass ratio, and the specific scheme is shown in Table 3 to obtain a compound colloid. The compound colloid is used for cake making, and the addition amount is 0.15% of the total mass of the batter. The preparation method of the cake is the same as the preparation method of the toughened cake in Example 1, except that the compound modified starch in Example 1 is replaced by the compound colloid.

[0062] Table 3 Effect of different colloids on cake hardness

[0063]

[0064] As shown in Table 3, the hardness of the cakes in experimental groups 1-5 is less than that in experimental group 6, indicating that both colloids have the effect of improving the softness of the cake, and the effect is better when the two are compounded. By comparing the data of experimental groups 3-5 and experimental groups 1-2, it can be seen that xanthan gum and sodium alginate have a synergistic effect in improving the hardness of the cake. In addition, experimental group 3 has the smallest cake hardness, indicating that the cake tissue made by compounding colloids in this ratio has the smallest hardness.

[0065] Example 3

[0066] Monoglyceride, sucrose fatty acid ester and sodium stearoyl lactylate were compounded according to the mass ratio, and the specific scheme was shown in Table 4 to obtain a compound emulsifier. Different emulsifiers were used for cake making, and the preparation method of the cake was the same as the preparation method of the toughened cake in Example 1, except that the compound modified starch was replaced by the compound emulsifier, and the addition amount of the compound emulsifier was 0.5% of the total amount of the batter.

[0067] Table 4 Effect of different emulsifiers on cake hardness

[0068]

[0069] As shown in Table 4, the hardness of the cakes in experimental groups 1-7 is less than that in experimental group 8, indicating that the three emulsifiers all have the effect of improving the softness of the cake, and the effect is better when the three emulsifiers are compounded. In addition, experimental group 4 has the smallest cake hardness, indicating that the cake tissue made by compounding the emulsifiers in this ratio has the smallest hardness. At this ratio, the three substances show a synergistic effect in improving the hardness of the cake.

[0070] Example 4

[0071] A method for preparing a cake toughening improver comprises the following steps:

[0072] Hydroxypropyl distarch phosphate No. 1, hydroxypropyl distarch phosphate No. 2, and hydroxypropyl distarch phosphate No. 3 are mixed into modified starch at a mass ratio of 50:25:25, and then modified starch, xanthan gum, sodium alginate, monoglyceride, sodium stearoyl lactylate, and sucrose fatty acid ester are stirred in a solid mixer at a mass ratio of 72:0.6:0.4:1.0:0.8:2 to obtain a cake toughening improver. The cake toughening improver is used to make a cake, and the method for making the cake is the same as the method for making the cake in Example 1, except that the composite modified starch in Example 1 is replaced with the cake toughening improver, and the amount of the cake toughening improver added is 15% of the total mass of the batter.

[0073] Comparative Example

[0074] The difference between the cake making method in the comparative example and that in Example 1 is that no toughening modifier is added in step (3).

[0075] Table 5 Product characteristics of cakes prepared with and without cake toughening improver

[0076] Experimental group number Cake hardness(g) Fracture (g) Specific volume (mL / g) Moisture content (%) Example 4 164±5 18.7±0.2 4.8±0.3 25.81±0.28 Comparative Example 195±8 12.1±0.2 4.2±0.2 23.66±0.25

[0077] As shown in Table 5, the hardness of the cake in Example 4 is significantly lower than that in the comparative example, while the specific volume and water content are significantly higher than those in the comparative example, indicating that the cake toughening improver can significantly improve the softness, fluffiness and moistness of the cake. In addition, the fracture property of the cake in Example 4 is significantly stronger than that in the comparative example, indicating that the toughness of the cake is significantly enhanced under the action of the improver, which is helpful for the cake to be folded and curled. Figure 1 As shown in Table 6, the cake of Example 4 has the best sensory evaluation, and the color, appearance, sweetness, internal structure and taste of the cake are significantly better than those of the comparative example, which is consistent with the test results of the texture, specific volume and water content of the cake, indicating that the overall quality of the cake is significantly improved.

[0078] Table 6 Product sensory evaluation of cakes prepared with and without cake toughening improver

[0079]

Claims

1. A toughening improver for baked products, characterized in that: The components of the invention are modified starch, xanthan gum, sodium alginate, monoglyceride, sodium stearoyl lactylate and sucrose fatty acid ester. The components of the modified starch are a first hydroxypropyl distarch phosphate, a second hydroxypropyl distarch phosphate and a third hydroxypropyl distarch phosphate. The first hydroxypropyl distarch phosphate, the second hydroxypropyl distarch phosphate and the third hydroxypropyl distarch phosphate have different viscosities. The viscosity of the first hydroxypropyl distarch phosphate is ≤400 mPa.s, the viscosity of the second hydroxypropyl distarch phosphate is ≥900 mPa.s, and the viscosity of the third hydroxypropyl distarch phosphate is 600-800 mPa.s. Pa.s, the mass ratio of the first hydroxypropyl distarch phosphate, the second hydroxypropyl distarch phosphate and the third hydroxypropyl distarch phosphate is 30-60:20-30:20-40; among the components of the toughening modifier, the mass ratio of modified starch, xanthan gum, sodium alginate, monoglyceride, sodium stearoyl lactylate and sucrose fatty acid ester is 60-80:0.5-1:0.3-0.6:1-2:0.5-1:1-2, the viscosity of the xanthan gum is 1200-1800 cps, and the viscosity of the sodium alginate is 500-600 m Pa.s.

2. The toughening modifier according to claim 1, characterized in that The content of monoester in the monoglyceride is ≥90%, the ester value of the sodium stearoyl lactylate is 120-190, and the HLB value of the sucrose fatty acid ester is 14-15.

3. The method for preparing the toughening modifier according to any one of claims 1 or 2, characterized in that: The following steps are involved: (1) mixing the first hydroxypropyl distarch phosphate, the second hydroxypropyl distarch phosphate and the third hydroxypropyl distarch phosphate and stirring them uniformly to obtain modified starch; (2) Add modified starch, xanthan gum, sodium alginate, monoglyceride, sodium stearoyl lactylate and sucrose fatty acid ester into a material mixer in sequence, and stir evenly to obtain a toughening modifier.

4. Use of the toughening modifier according to any one of claims 1 or 2 in baked products.

5. A method for preparing a cake using the toughening modifier according to any one of claims 1 or 2, characterized in that: The following steps are involved: (1) Weigh egg liquid and water, and blend them evenly with a blender to obtain an egg mixture; (2) adding white sugar, salt, citric acid, potassium sorbate, sodium dehydroacetate, trehalose, glucono-δ-lactone, and toughening modifier to the egg mixture obtained in step (1), and stirring until all solid particles are dissolved; (3) adding low-gluten flour, baking powder, maltose syrup, sorbitol, quick-rising cake oil and rapeseed oil to the mixed liquid obtained in step (2) in sequence, and stirring until all solid particles are dissolved and evenly dispersed to obtain a batter; (4) Pour the batter obtained in step (3) into a baking pan, place the baking pan in an oven and bake to obtain a cake.

6. The method according to claim 5, characterized in that The amount of the toughening modifier added in step (2) is 13-18% of the total mass of the batter obtained in step (3).

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