Premix powder for inhibiting cake sugar crystallization and pretreatment method thereof

Abstract

This invention discloses a premixed powder for inhibiting sugar crystallization in pastries, comprising the following ingredients in parts by weight: 5 parts glucono-δ-lactone, 20 parts sodium octenyl succinate starch, 100 parts hydroxypropyl distarch phosphate, 24 parts sodium carboxymethyl cellulose, 40 parts isomaltooligosaccharide, 10 parts propylene glycol alginate, and 1 part cake improver enzyme. The amount of premixed powder used is 5-13% of the flour weight in the pastry. The premixed powder is pre-treated by colloid milling, spray drying, and granulation, forming a mixed powder which is then added to the flour in the pastry. The moisture content of the mixed powder is 10±1%, and the sieve mesh size is 120 mesh. This premixed powder effectively improves the sugar crystallization problem on the surface of pastries. Through specific composition ratios and pre-treatment of raw materials, this premixed powder fully utilizes the interaction of several added ingredients, effectively inhibiting sugar crystallization in cakes while ensuring simple and direct use and stable final product quality.

Description

Technical Field

[0001] This invention relates to the field of pastry processing, and in particular to a premixed powder for inhibiting sugar crystallization in pastries and its pretreatment method. Background Art

[0002] Many long-shelf-life cakes are prone to developing sugar crystals on their surface during storage. This is caused by changes in the cake's moisture content. During long-term storage, cakes are susceptible to moisture migration due to drastic temperature changes or an imbalance in moisture between the filling and the cake itself, resulting in sugar crystals and white spots on the surface. This can lead to a decline in cake quality and consumer dissatisfaction.

[0003] In view of this, the inventors of this case conducted in-depth research on the above-mentioned problems, which led to the creation of this case. Summary of the Invention

[0004] The purpose of this invention is to provide a premixed powder that inhibits the crystallization of cake sugar, and another purpose of this invention is to provide a pretreatment method for the premixed powder.

[0005] To achieve the above objectives, the technical solution of the present invention is as follows:

[0006] A premixed powder for inhibiting sugar crystallization in pastries comprises the following ingredients in the following weight ratios: 5 parts glucono-δ-lactone, 20 parts sodium octenyl succinate starch, 100 parts hydroxypropyl distarch phosphate, 24 parts sodium carboxymethyl cellulose, 40 parts isomaltooligosaccharide, 10 parts propylene glycol alginate, and 1 part cake improver enzyme.

[0007] The amount of the premixed powder used is 5-13% of the flour mass in the pastry. The premixed powder is used by mixing the mixed powder into the flour in the pastry after pretreatment by colloid milling, spray drying and granulation. The moisture content of the mixed powder is 10±1%, and the sieve mesh size is 120 mesh.

[0008] Furthermore, the pastry is a cake, and the amount of premixed powder used is 5-8% of the mass of the flour in the cake.

[0009] Furthermore, both the hydroxypropyl distarch phosphate and sodium octenyl succinate are derived from corn.

[0010] Furthermore, the cake-improving enzyme contains transglutaminase, bacterial α-amylase, maltose amylase, and corn starch, with a compound ratio of transglutaminase: bacterial α-amylase: maltose amylase: corn starch = 2:4:1:193.

[0011] Furthermore, in step 2, the hydroxypropyl distarch phosphate and the sodium octenyl succinate starch are products of Roquette Corporation.

[0012] Furthermore, the type of transglutaminase in the cake-improving enzyme is [missing information]. TGX; the model number of bacterial α-amylase is... AC; Maltose amylase type is MAXIMA; the raw materials for the cake-improving enzymes mentioned are all produced by British Enzyme Corporation.

[0013] A pretreatment method for premixed powder to inhibit sugar crystallization in pastries includes the following steps:

[0014] Five parts of gluconate-δ-lactone, 20 parts of sodium octenyl succinate starch, 100 parts of hydroxypropyl distarch phosphate, 24 parts of sodium carboxymethyl cellulose, 40 parts of isomaltooligosaccharide, 10 parts of propylene glycol alginate, and 3000 parts of water were mixed and subjected to a colloid mill twice to obtain a mixed solution.

[0015] The above mixed solution is spray-dried and granulated, and then ground and sieved to obtain mixed powder. The moisture content of the mixed powder is 10±1%, and the sieve mesh size is 120 mesh.

[0016] Add cake improver enzyme to the above mixed powder and mix with a premixed powder mixer for 1 hour until homogeneous.

[0017] By adopting the above technical solution, the premixed powder of the present invention for inhibiting sugar crystallization in pastries has the following beneficial effects: The premixed powder of the present invention can effectively improve the problem of sugar crystallization on the surface of pastries (such as cakes). Through a specific composition ratio and pretreatment of raw materials (especially colloid milling and spray drying granulation), the premixed powder of the present invention fully utilizes the interaction of several added raw materials, achieving both effective inhibition of sugar crystallization in cakes and a simple and direct method of use, resulting in stable final product quality. Detailed Implementation

[0018] To further explain the technical solution of the present invention, the present invention will be described in detail below through specific embodiments.

[0019] Example 1

[0020] The present invention provides a premixed powder for inhibiting sugar crystallization in pastries, comprising the following ingredients in the following weight ratio: 5 parts glucono-δ-lactone, 20 parts sodium octenyl succinate starch, 100 parts hydroxypropyl distarch phosphate, 24 parts sodium carboxymethyl cellulose, 40 parts isomaltooligosaccharide, 10 parts propylene glycol alginate, and 1 part cake improver enzyme.

[0021] The amount of premixed powder used is 5-13% of the weight of the flour in the pastry.

[0022] The pastry is a cake, and the amount of premixed powder used is 5-8% of the mass of the flour in the cake. The premixed powder is added to the flour by mixing it in.

[0023] In this invention, both hydroxypropyl distarch phosphate and sodium octenyl succinate are derived from corn. The smaller size of the corn starch particles better ensures the stability of the product's texture after the premix is ​​added. In this embodiment, the corresponding products from Roquette are specifically used.

[0024] Specifically, the cake-improving enzyme contains transglutaminase, bacterial α-amylase, maltose amylase, and corn starch, with a compound ratio of transglutaminase: bacterial α-amylase: maltose amylase: corn starch = 2:4:1:193. Further, the transglutaminase is of the following type: TGX; the model number of bacterial α-amylase is... AC; Maltose amylase type is MAXIMA; the raw materials for the cake-improving enzymes mentioned are all produced by British Enzyme Corporation.

[0025] This invention discloses a method for treating premixed powder to inhibit sugar crystallization in pastries, comprising the following steps:

[0026] Five parts of gluconate-δ-lactone, 20 parts of sodium octenyl succinate starch, 100 parts of hydroxypropyl distarch phosphate, 24 parts of sodium carboxymethyl cellulose, 40 parts of isomaltooligosaccharide, 10 parts of propylene glycol alginate, and 3000 parts of water were mixed and homogenized using a colloid mill. The homogenization was repeated twice at a power of 7.5 kW and a speed of 2940 r / min to obtain a mixed solution.

[0027] The above mixed solution is spray-dried and granulated, then ground and sieved to obtain mixed powder. The moisture content of the mixed powder is 10±1%, and the sieve mesh size is 120 mesh. Spray drying is used to dry the starch granules more effectively than drum drying.

[0028] Add cake improver enzyme to the above mixed powder and mix with a premixed powder mixer for 1 hour until uniform to obtain premixed powder.

[0029] The premixed powder of this invention is suitable for the production of various pastries.

[0030] This invention discloses a premixed powder for inhibiting sugar crystallization in pastries. Based on traditional sponge cake recipes, this invention effectively improves moisture migration and inhibits the appearance of white spots on the cake surface. Through pretreatment of several raw materials, this invention fully leverages the synergistic effects of these additives, achieving both effective inhibition of sugar crystallization and a simple, direct application method, resulting in stable final product quality.

[0031] Example 2

[0032] In this embodiment, the pastry is a cake.

[0033] A cake has the following ingredient ratios (by weight, the same below): 100 parts whole egg liquid, 40 parts white sugar, 0.2 parts glucono-δ-lactone, 0.3 parts salt, 0.1 parts xanthan gum, 40 parts low-gluten flour, 8 parts corn starch, 0.2 parts baking powder, 5 parts cake oil SP, 0.1 parts citric acid, 0.2 parts potassium sorbate, 2 parts sugar crystallization inhibitor premix powder, and 24 parts vegetable oil; the sugar crystallization inhibitor premix powder is the premix powder prepared in Example 1 (after spray drying and granulation).

[0034] Cake batter preparation: Place the whole egg liquid and granulated sugar in a mixer and beat on low speed for 2 minutes, until the sugar is completely dissolved. Add glucono-delta-lactone, salt, xanthan gum, low-gluten flour, cornstarch, baking powder, cake oil SP, citric acid, potassium sorbate, and sugar crystallization inhibitor premix to the egg liquid. Beat on low speed for 1 minute, then switch to medium speed and beat for 1-3 minutes until the batter specific gravity reaches 0.4.

[0035] Add vegetable oil to the batter and beat on low speed for 10-30 seconds, until smooth. Then pour the batter into a 20g egg yolk pie mold;

[0036] Baking: After the batter is poured, put it into the oven for baking. The baking temperature is 190°C for the top heat and 160°C for the bottom heat. The baking time is 12 minutes, until the surface is golden brown.

[0037] Cooling: Place the baked cake in a cold room that uses ozone and ultraviolet light for sterilization to cool until the center temperature of the bread drops below 30°C before adding the cream filling.

[0038] Packaging: After the cream filling is poured, it is sent to the aseptic packaging workshop for nitrogen filling packaging.

[0039] Comparative Example 1

[0040] The difference between Comparative Example 1 and Example 2 is that the sugar crystallization inhibitor premix prepared in Example 1 was not added. All other ingredients and amounts were the same as in Comparative Example 2. The cake preparation process was also the same.

[0041] After 50 days of storage, noticeable sugar crystals appeared on the sides of the cake.

[0042] Comparative Example 2

[0043] The difference between this comparative example and Example 2 is that the sugar crystallization inhibition premix powder was not pretreated by colloid milling, spray drying and granulation, and was directly added to the cake preparation process after being mixed.

[0044] At this point, small lumps appeared in the cake batter. Sodium octenyl succinate starch, sodium carboxymethyl cellulose, and propylene glycol alginate, due to their special emulsifying or gelling properties, are prone to clumping when exposed to liquids if not pre-treated or evenly dispersed. Therefore, the cake texture in this comparative example was poor.

[0045] Specifically:

[0046] The proportions of the ingredients used are as follows: 100 parts whole egg liquid, 40 parts white sugar, 0.2 parts glucono-δ-lactone, 0.3 parts salt, 0.1 parts xanthan gum, 40 parts low-gluten flour, 8 parts corn starch, 0.2 parts baking powder, 5 parts cake oil SP, 0.1 parts citric acid, 0.2 parts potassium sorbate, 2 parts sugar crystallization inhibitor premix powder (specially made, not spray-dried and granulated, each component should be weighed and mixed as thoroughly as possible), and 24 parts vegetable oil.

[0047] Batter preparation: Place the egg liquid and granulated sugar in a mixer and beat on low speed for 2 minutes, until the sugar is completely dissolved. Add cake oil, glucono-delta-lactone, salt, xanthan gum, low-gluten flour, cornstarch, baking powder, cake oil SP, citric acid, potassium sorbate, and sugar crystallization inhibitor premix to the egg liquid. Mix on low speed for 1 minute, then switch to medium speed and beat for 2-5 minutes until the batter specific gravity reaches 0.4.

[0048] Add vegetable oil to the batter and beat on low speed for 10-30 seconds, until smooth. Pour the batter into a 20g egg yolk pie mold.

[0049] Baking: After the batter is poured, put it into the oven for baking. The baking temperature is 190°C for the top heat and 160°C for the bottom heat. The baking time is 12 minutes, until the surface is golden brown.

[0050] Cooling: Place the baked cake in a cold room that uses ozone and ultraviolet light for sterilization to cool until the center temperature of the bread drops below 30°C before adding the cream filling.

[0051] Packaging: After the cream filling is poured, it is sent to the aseptic packaging workshop for nitrogen filling packaging.

[0052] In this embodiment, the sugar crystallization inhibitor premix powder comprises the following raw materials in the following weight ratios: 5 parts glucono-δ-lactone, 20 parts sodium octenyl succinate starch, 100 parts hydroxypropyl distarch phosphate, 24 parts sodium carboxymethyl cellulose, 40 parts isomaltooligosaccharide, 10 parts propylene glycol alginate, and 1 part cake improver enzyme.

[0053] The premixed powder was not subjected to any other treatment; it was simply weighed and mixed.

[0054] Even after 60 days of storage, small crystals still appeared on the sides of the cake.

[0055] Comparative Example 3

[0056] The difference between this comparative example and Example 2 is that the formulation of the sugar crystallization inhibition premix is ​​different, and 5 parts of glucono-δ-lactone were not added.

[0057] The sugar crystallization inhibitor premix of this comparative example contains the following ingredients in parts by weight: 20 parts sodium gluconate succinate, 100 parts hydroxypropyl distarch phosphate, 24 parts sodium carboxymethyl cellulose, 40 parts isomaltooligosaccharide, 10 parts propylene glycol alginate, and 1 part cake improver enzyme.

[0058] Even after 120 days of storage, small crystals still appeared on the sides of the cake.

[0059] Comparative Example 4

[0060] The difference between this comparative example and Example 2 is that the formulation of the sugar crystallization inhibition premix is ​​different, and 20 parts of sodium octenyl succinate starch were not added.

[0061] The sugar crystallization inhibitor premix in this comparative example includes: 5 parts gluconate-δ-lactone, 100 parts hydroxypropyl distarch phosphate, 24 parts sodium carboxymethyl cellulose, 40 parts isomaltooligosaccharide, 10 parts propylene glycol alginate, and 1 part cake improver enzyme.

[0062] After 100 days of storage, small crystals begin to appear on the surface of the cake.

[0063] Comparative Example 5

[0064] The difference between this comparative example and Example 2 is that the formulation of the sugar crystallization inhibition premix is ​​different, and 100 parts of hydroxypropyl distarch phosphate were not added.

[0065] The sugar crystallization inhibitor premix in this comparative example includes: 5 parts gluconate-δ-lactone, 20 parts sodium octenyl succinate starch, 24 parts sodium carboxymethyl cellulose, 40 parts isomaltooligosaccharide, 10 parts propylene glycol alginate, and 1 part cake improver enzyme.

[0066] The cake had a poor texture, and after 140 days of storage, fine white crystalline bands appeared on the side of the cake.

[0067] Comparative Example 6

[0068] The difference between this comparative example and Example 2 is that the formulation of the sugar crystallization inhibitor premix is ​​different, and 24 parts of sodium carboxymethyl cellulose were not added.

[0069] The sugar crystallization inhibitor premix in this comparative example includes: 5 parts gluconate-δ-lactone, 20 parts sodium octenyl succinate starch, 100 parts hydroxypropyl distarch phosphate, 40 parts isomaltooligosaccharide, 10 parts propylene glycol alginate, and 1 part cake improver enzyme.

[0070] During storage, after 80 days, small crystals begin to appear on the surface of the cake.

[0071] Comparative Example 7

[0072] The difference between this comparative example and Example 2 is that the formulation of the sugar crystallization inhibition premix is ​​different, and 40 parts of isomaltooligosaccharide were not added.

[0073] The sugar crystallization inhibitor premix in this comparative example includes: 5 parts gluconate-δ-lactone, 20 parts sodium octenyl succinate starch, 100 parts hydroxypropyl distarch phosphate, 24 parts sodium carboxymethyl cellulose, 10 parts propylene glycol alginate, and 1 part cake improver enzyme.

[0074] During storage, after 80 days, small crystals begin to appear on the surface of the cake.

[0075] Comparative Example 8

[0076] The difference between this comparative example and Example 2 is that the formulation of the sugar crystallization inhibition premix is ​​different, and 10 parts of propylene glycol alginate were not added.

[0077] The sugar crystallization inhibitor premix in this comparative example includes: 5 parts gluconate-δ-lactone, 20 parts sodium octenyl succinate starch, 100 parts hydroxypropyl distarch phosphate, 24 parts sodium carboxymethyl cellulose, 40 parts isomaltooligosaccharide, and 1 part cake improver enzyme.

[0078] During storage, after 110 days, small crystals began to appear on the surface of the cake.

[0079] Comparative Example 9

[0080] The difference between this comparative example and Example 2 is that the formula of the sugar crystallization inhibition premix is ​​different, and no cake improver enzyme was added.

[0081] The sugar crystallization inhibitor premix in this comparative example includes: 5 parts gluconate-δ-lactone, 20 parts sodium octenyl succinate starch, 100 parts hydroxypropyl distarch phosphate, 24 parts sodium carboxymethyl cellulose, 40 parts isomaltooligosaccharide, and 10 parts propylene glycol alginate.

[0082] During storage, after 160 days, small crystals begin to appear on the surface of the cake.

[0083] Comparative Example 10

[0084] The difference between this comparative example and Example 2 is that the formulation of the sugar crystallization inhibition premix is ​​different. Specifically, 20 parts of sodium octenyl succinate starch and 10 parts of propylene glycol alginate are adjusted to 10 parts of sodium octenyl succinate starch and 20 parts of propylene glycol alginate.

[0085] If the cake batter is too thick, it is difficult to pour the cake in precise quantities, which can easily lead to an uneven surface and poor texture. No sugar crystallization was observed on the surface of the cake after 180 days of storage.

[0086] Comparative Example 11

[0087] The difference between this comparative example and Example 2 is that the formulation of the sugar crystallization inhibition premix is ​​different. Specifically, the original 24 parts of sodium carboxymethyl cellulose and 10 parts of propylene glycol alginate are adjusted to 10 parts of sodium carboxymethyl cellulose and 24 parts of propylene glycol alginate.

[0088] The cake batter was too thick, making it difficult to pour and resulting in an extremely uneven surface and poor texture. No sugar crystallization was observed on the surface of the cake after 180 days of storage.

[0089] Comparative Example 12

[0090] The difference between this comparative example and Example 2 is that the 24 parts of sodium carboxymethyl cellulose and 40 parts of isomaltooligosaccharide were changed to 40 parts of sodium carboxymethyl cellulose and 24 parts of isomaltooligosaccharide.

[0091] The batter thickened, resulting in a poor cake texture and the appearance of large holes in the center. Fine sugar crystals appeared on the cake after 140 days of storage.

[0092] Comparative Example 13

[0093] The difference between this comparative example and Example 2 is that 10 parts of propylene glycol alginate and 40 parts of isomaltooligosaccharide were adjusted to 40 parts of propylene glycol alginate and 10 parts of isomaltooligosaccharide.

[0094] The batter was too thick for a cake pouring machine to pour. After manual pouring, the cake surface was uneven, the texture was hard, and the taste was extremely poor.

[0095] Comparative Example 14,

[0096] The difference between this comparative example and Example 2 is that the hydroxypropyl distarch phosphate and sodium octenyl succinate, both derived from corn, were replaced with other sources. Specifically, potato-derived hydroxypropyl distarch phosphate and sodium octenyl succinate were used. Experiments showed that their effect in inhibiting sugar crystallization was not stable enough, and sugar crystallization occurred in some products after 160 days.

[0097] Comparative Example 15

[0098] The difference between this comparative example and Example 2 is that spray drying was replaced with other drying methods, specifically drum drying. As a result, the effect of inhibiting sugar crystallization was significantly weakened, and some sugar crystallization occurred after about 150 days.

[0099] Comparative Example 16

[0100] The difference between this comparative example and Example 2 is that the colloid mill was replaced with another method. Specifically, a mesh mixer was used instead of a colloid mill to mix the solution. Even after beating at medium speed for 20 minutes, some colloidal lumps were still present.

[0101] The observation record of sugar crystallization in each embodiment and comparative example is shown in Table 1 below.

[0102] Summary of Cake Sugar Crystallization Observation Records

[0103]

[0104] Therefore, it can be seen that the various additives in the premixed powder of this invention work synergistically and cannot be arbitrarily omitted or replaced. Furthermore, the pretreatment processes such as colloid milling and spray drying granulation further optimize the performance of the premixed powder.

[0105] The premixed powder of this invention can effectively inhibit sugar crystallization in cakes, and its use is simple and direct, resulting in stable final product quality.

[0106] The above embodiments are not intended to limit the product form and style of the present invention. Any appropriate changes or modifications made by those skilled in the art should be considered as not departing from the patent scope of the present invention.

Claims

1. A premixed powder for inhibiting sugar crystallization in pastries, characterized in that: The ingredients include the following parts by weight: 5 parts glucono-δ-lactone, 20 parts sodium octenyl succinate starch, 100 parts hydroxypropyl distarch phosphate, 24 parts sodium carboxymethyl cellulose, 40 parts isomaltooligosaccharide, 10 parts propylene glycol alginate, and 1 part cake improver enzyme. The amount of premixed powder used is 5-13% of the mass of the flour in the pastry; Both the hydroxypropyl distarch phosphate and sodium octenyl succinate starch are derived from corn. The premixed powder for inhibiting sugar crystallization in pastries includes the following steps: By weight, 5 parts of gluconate-δ-lactone, 20 parts of sodium octenyl succinate starch, 100 parts of hydroxypropyl distarch phosphate, 24 parts of sodium carboxymethyl cellulose, 40 parts of isomaltooligosaccharide, 10 parts of propylene glycol alginate and 3000 parts of water were mixed and homogenized using a colloid mill. The homogenization was repeated twice. The power of the homogenizer was 7.5KW and the speed was 2940r / min to obtain a mixed solution. The above mixed solution is spray-dried and granulated, and then ground and sieved to obtain mixed powder. The moisture content of the mixed powder is 10±1%, and the sieve mesh size is 120 mesh. Add cake improver enzyme to the above mixed powder and mix for 1 hour using a premixed powder mixer to obtain premixed powder.

2. The premixed powder for inhibiting sugar crystallization in pastries as described in claim 1, characterized in that: The pastry is a cake, and the amount of premixed powder used is 5-8% of the mass of the flour in the cake.

3. The premixed powder for inhibiting sugar crystallization in pastries as described in claim 1, characterized in that: The cake improver enzyme contains transglutaminase, bacterial α-amylase, maltose amylase, and corn starch, with a compound ratio of transglutaminase: bacterial α-amylase: maltose amylase: corn starch = 2:4:1:

193.

4. The premixed powder for inhibiting sugar crystallization in pastries as described in claim 1, characterized in that: The hydroxypropyl distarch phosphate and the sodium octenyl succinate starch are products of Roquette Corporation.

5. The premixed powder for inhibiting sugar crystallization in pastries as described in claim 3, characterized in that: The cake-improving enzymes include VERON® TGX transglutaminase, VERON® AC bacterial α-amylase, and VERON® MAXIMA maltose amylase. All raw materials for these cake-improving enzymes are manufactured by British Enzyme Corporation.

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