Compound emulsified thickening agent and its preparation and use method

Abstract

The application relates to the technical field of frozen drinks, and particularly relates to a compound emulsified thickening agent and a preparation and use method thereof. The compound emulsified thickening agent comprises the following mass parts of raw materials: 76.5-86.5 parts of an emulsifier, 12-14 parts of a thickening agent; the emulsifier is obtained by mixing glycerol acid ester compound, phospholipid, Tween and sucrose fatty acid ester; and the thickening agent is obtained by mixing hydroxypropyl methyl cellulose and xanthan gum. The emulsifier and the thickening agent are compounded and used in whipped cream together. Since the appropriate xanthan gum in the thickening agent can form a network structure, and the glycerol acid ester compound can cooperate to make the foam in the system more stably exist without breaking to cause delamination, the organization structure is fine, the whole hot drink is beautiful, and the taste experience of the consumer is good from the taste to the appearance state, so the compound emulsified thickening agent has a wide application prospect.

Description

Technical Field

[0001] This invention relates to the field of frozen beverage technology, and in particular to a compound emulsifying thickener and its preparation and application method. Background Technology

[0002] Whipped cream is made by injecting air into an emulsion through high-speed whipping, turning the emulsion into a water-in-oil (W / O) foam system. Whipped cream can be eaten directly, used as a decoration in baked goods, or as a filling to enhance the flavor of food. In recent years, with the popularization of freshly made drinks such as milk tea and coffee, whipped cream has gradually gained popularity and love from consumers, not only as an ingredient to enhance the flavor but also as a garnish for drinks.

[0003] Based on the temperature at which drinks are prepared, commercially available beverages can be divided into two main categories: cold drinks (0-10℃) and hot drinks (around 60-70℃). The critical temperature for whipped cream is generally between 10-15℃. Within this temperature range, the foam structure in whipped cream is most stable. Above 15℃, the rate of foam breakage increases, and the internal structure becomes fragile and coarse. Therefore, when whipped cream is used to decorate hot drinks, the foam system continuously breaks down, small bubbles coalesce into large bubbles, and the texture becomes coarse, resulting in a poor tasting experience and even affecting the overall appearance and quality of the hot drink. Summary of the Invention

[0004] In view of this, the purpose of this invention is to provide a compound emulsifying thickener and its preparation and use method to solve the problem of system stratification caused by the easy breakage of the foam system in existing whipped cream.

[0005] To achieve the above objectives, the present invention provides a compound emulsifying thickener and its preparation and application method.

[0006] A compound emulsifying thickener comprises the following raw materials in parts by weight: 76.5-86.5 parts emulsifier and 12-14 parts thickener;

[0007] The emulsifier is prepared by the following steps: mixing a glyceryl ester complex, phospholipids, Tween and sucrose fatty acid esters evenly to obtain the emulsifier;

[0008] The thickener is obtained by mixing xanthan gum and hydroxypropyl methylcellulose in a mass ratio of 1-2:40-50;

[0009] The glyceride complex is obtained by mixing long-chain polyglycerol fatty acid esters, short-chain polyglycerol fatty acid esters, monoglycerol fatty acid esters, diglycerol fatty acid esters, citrate fatty acid glycerides, and edible glycerol in a mass ratio of 4-6:8-12:40-50:20-24:12-16:4-8.

[0010] The long-chain polyglycerol fatty acid ester is obtained by reacting linoleic acid and polyglycerol in a molar ratio of 1-2:1, and the short-chain polyglycerol fatty acid ester is obtained by reacting acetic acid and polyglycerol in a molar ratio of 1-2:1.

[0011] Preferably, the mass ratio of the glyceryl ester complex, phospholipid, Tween, and sucrose fatty acid ester is 16-19:0.76-0.88:22-26:38-42.

[0012] Preferably, the phospholipid is obtained by mixing soybean phospholipid and milk phospholipid in a mass ratio of 1:1-2.

[0013] Preferably, the polyglycerol has a density of 1.2-1.4 g / mL and a boiling point of 280-300℃.

[0014] Preferably, the long-chain polyglycerol fatty acid ester is prepared by the following steps:

[0015] Linoleic acid was added to polyglycerol under a nitrogen atmosphere, followed by lipase 435, and the mixture was reacted at 70-80℃ for 12-16 hours to obtain long-chain polyglycerol fatty acid esters.

[0016] Preferably, the amount of lipase 435 added is 0.5-1% of the mass of polyglycerol.

[0017] Preferably, the long-chain polyglycerol fatty acid ester or the short-chain polyglycerol fatty acid ester is prepared by the following steps:

[0018] Acetic acid was added to polyglycerol under a nitrogen atmosphere, followed by lipase 435, and the mixture was reacted at 70-80℃ for 12-16 hours to obtain short-chain polyglycerol fatty acid esters.

[0019] Preferably, the amount of lipase 435 added is 0.5-1% of the mass of polyglycerol.

[0020] A method for preparing a compound emulsifying thickener, characterized by comprising the following steps:

[0021] S1. Mix the emulsifier and thickener, stir evenly, and obtain a compound emulsified thickener;

[0022] S2. Add the compound emulsifying thickener to the cream ingredients and stir to obtain the cream mixture.

[0023] Preferably, the ratio of the compound emulsifying thickener to the cream raw material in step S2 is 2-8:90-100.

[0024] Preferably, the cream ingredients in step S2 are obtained by mixing frozen light cream, hydrogenated vegetable oil, fructose syrup, whole milk powder and drinking water in a mass ratio of 3-5:6-10:1.5-2.5:10-12:55-60.

[0025] The beneficial effects of this invention are:

[0026] This invention provides a compound emulsifying thickener and its preparation and use method. By compounding the emulsifier and thickener together in whipped cream, the foam in the whipped cream system can be more stable, the texture is more delicate, the hot drink is more aesthetically pleasing, and the consumer has a better taste experience in terms of both taste and appearance.

[0027] This invention provides a compound emulsifying thickener and its preparation and use method. By introducing a glyceryl ester complex, soybean lecithin, milk lecithin, Tween, and sucrose fatty acid esters during the preparation of the emulsifier, the long-chain polyglycerol fatty acid esters and short-chain polyglycerol fatty acid esters in the glyceryl ester complex can synergistically enhance the effects with hydroxypropyl methylcellulose, xanthan gum, etc., so that a network three-dimensional structure can be formed in the system. The glyceryl ester complex, soybean lecithin, milk lecithin, and hydroxypropyl methylcellulose can synergistically generate a large number of fine and dense foams, and the network three-dimensional structure can support the foam, so that the foam will not break and cause the system to separate. In addition, since the compounded system has a large number of hydrophilic groups, the system has good water solubility, high emulsification efficiency, and can encapsulate oil particles, which can reduce surface tension in the emulsion and reduce fat aggregation, so that the system can exist stably without separation. Detailed Implementation

[0028] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to specific embodiments.

[0029] Example 1: A method for preparing and using a compound emulsifying thickener, comprising the following steps:

[0030] S1. Under a nitrogen atmosphere, 8g of linoleic acid was added to 5g of polyglycerol, and then 0.05g of lipase 435 was added. The mixture was reacted at 70℃ for 12h to obtain long-chain polyglycerol fatty acid esters.

[0031] S2. Under a nitrogen atmosphere, 8g of acetic acid was added to 5g of polyglycerol, and then 0.05g of lipase 435 was added. The mixture was reacted at 70℃ for 12h to obtain short-chain polyglycerol fatty acid esters.

[0032] S3. Mix 4g of long-chain polyglycerol fatty acid ester, 8g of short-chain polyglycerol fatty acid ester, 40g of monoglycerol fatty acid ester, 20g of diglycerol fatty acid ester, 12g of citrate fatty acid glyceride and 4g of edible glycerol to obtain a glycerol ester complex.

[0033] S4. Mix 16g of glyceryl ester complex, 0.38g of soybean lecithin, 0.38g of milk lecithin, 22g of Tween and 38g of sucrose fatty acid ester evenly to obtain an emulsifier;

[0034] S5. Mix 40g of hydroxypropyl methylcellulose and 1g of xanthan gum evenly to obtain a thickener;

[0035] S6. Mix 76.5g of emulsifier and 12g of thickener, stir well to obtain a compound emulsified thickener;

[0036] S7. Mix 3g frozen light cream, 6g hydrogenated vegetable oil, 1.5g fructose syrup, 10g whole milk powder and 55g drinking water, stir well to obtain cream ingredients;

[0037] S8. Add 2g of compound emulsifier and thickener to 90g of cream ingredients, stir, and obtain cream mixture.

[0038] Example 2: A method for preparing and using a compound emulsifying thickener, comprising the following steps:

[0039] S1. Under a nitrogen atmosphere, 9g of linoleic acid was added to 6g of polyglycerol, and then 0.06g of lipase 435 was added. The mixture was reacted at 72℃ for 12h to obtain long-chain polyglycerol fatty acid ester.

[0040] S2. Under a nitrogen atmosphere, 9g of acetic acid was added to 6g of polyglycerol, and then 0.06g of lipase 435 was added. The mixture was reacted at 72℃ for 12h to obtain short-chain polyglycerol fatty acid esters.

[0041] S3. Mix 4.2g of long-chain polyglycerol fatty acid ester, 8.4g of short-chain polyglycerol fatty acid ester, 42g of monoglycerol fatty acid ester, 21g of diglycerol fatty acid ester, 13g of citrate fatty acid glyceride and 5g of edible glycerol to obtain a glycerol ester complex.

[0042] S4. Mix 16.5g of glyceryl ester complex, 0.39g of soybean lecithin, 0.39g of milk lecithin, 22.5g of Tween and 38.5g of sucrose fatty acid ester evenly to obtain an emulsifier;

[0043] S5. Mix 41g of hydroxypropyl methylcellulose and 1.2g of xanthan gum evenly to obtain a thickener;

[0044] S6. Mix 77g of emulsifier and 12.2g of thickener, stir well to obtain a compound emulsified thickener;

[0045] S7. Mix 3.2g frozen light cream, 6.5g hydrogenated vegetable oil, 1.6g fructose syrup, 10.4g whole milk powder and 56g drinking water, stir well to obtain cream ingredients;

[0046] S8. Add 3g of compound emulsifier and thickener to 92g of cream ingredients, stir, and obtain cream mixture.

[0047] Example 3: A method for preparing and using a compound emulsifying thickener, comprising the following steps:

[0048] S1. Under a nitrogen atmosphere, 10g of linoleic acid was added to 7g of polyglycerol, and then 0.07g of lipase 435 was added. The mixture was reacted at 74℃ for 13h to obtain long-chain polyglycerol fatty acid ester.

[0049] S2. Under a nitrogen atmosphere, 10g of acetic acid was added to 7g of polyglycerol, and then 0.07g of lipase 435 was added. The mixture was reacted at 74℃ for 13h to obtain short-chain polyglycerol fatty acid esters.

[0050] S3. Mix 4.4g of long-chain polyglycerol fatty acid ester, 9g of short-chain polyglycerol fatty acid ester, 44g of monoglycerol fatty acid ester, 22g of diglycerol fatty acid ester, 14g of citrate fatty acid glyceride and 6g of edible glycerol to obtain a glycerol ester complex.

[0051] S4. Mix 17g of glyceryl ester complex, 0.4g of soybean lecithin, 0.4g of milk lecithin, 23g of Tween and 39g of sucrose fatty acid ester evenly to obtain an emulsifier;

[0052] S5. Mix 42g of hydroxypropyl methylcellulose and 1.4g of xanthan gum evenly to obtain a thickener;

[0053] S6. Mix 78g of emulsifier and 12.4g of thickener, stir well to obtain a compound emulsified thickener;

[0054] S7. Mix 3.4g frozen light cream, 7g hydrogenated vegetable oil, 1.8g fructose syrup, 10.8g whole milk powder and 57g drinking water, stir well to obtain cream ingredients;

[0055] S8. Add 4g of compound emulsifier and thickener to 94g of cream ingredients, stir, and obtain cream mixture.

[0056] Example 4: A method for preparing and using a compound emulsifying thickener, comprising the following steps:

[0057] S1. Under a nitrogen atmosphere, 11g of linoleic acid was added to 8g of polyglycerol, and then 0.08g of lipase 435 was added. The mixture was reacted at 76℃ for 14h to obtain long-chain polyglycerol fatty acid ester.

[0058] S2. Under a nitrogen atmosphere, 11g of acetic acid was added to 8g of polyglycerol, and then 0.08g of lipase 435 was added. The mixture was reacted at 76℃ for 14h to obtain short-chain polyglycerol fatty acid esters.

[0059] S3. Mix 5g of long-chain polyglycerol fatty acid ester, 10g of short-chain polyglycerol fatty acid ester, 45g of monoglycerol fatty acid ester, 23g of diglycerol fatty acid ester, 15g of citrate fatty acid glyceride and 6g of edible glycerol to obtain a glycerol ester complex.

[0060] S4. Mix 17.5g of glyceryl ester complex, 0.41g of soybean lecithin, 0.41g of milk lecithin, 24g of Tween and 40g of sucrose fatty acid ester evenly to obtain an emulsifier;

[0061] S5. Mix 44g of hydroxypropyl methylcellulose and 1.6g of xanthan gum evenly to obtain a thickener;

[0062] S6. Mix 81g of emulsifier and 13g of thickener, stir well to obtain a compound emulsified thickener;

[0063] S7. Mix 4g frozen light cream, 8g hydrogenated vegetable oil, 2g fructose syrup, 11g whole milk powder and 58g drinking water, stir well to obtain cream ingredients;

[0064] S8. Add 5g of compound emulsifier and thickener to 96g of cream ingredients, stir, and obtain cream mixture.

[0065] Example 5: A method for preparing and using a compound emulsifying thickener, comprising the following steps:

[0066] S1. Under a nitrogen atmosphere, 12g of linoleic acid was added to 9g of polyglycerol, and then 0.09g of lipase 435 was added. The mixture was reacted at 78℃ for 15h to obtain long-chain polyglycerol fatty acid ester.

[0067] S2. Under a nitrogen atmosphere, 12g of acetic acid was added to 9g of polyglycerol, and then 0.09g of lipase 435 was added. The mixture was reacted at 78℃ for 15h to obtain short-chain polyglycerol fatty acid esters.

[0068] S3. Mix 5.2g of long-chain polyglycerol fatty acid ester, 11g of short-chain polyglycerol fatty acid ester, 47g of monoglycerol fatty acid ester, 24g of diglycerol fatty acid ester, 16g of citrate fatty acid glycerol ester and 7g of edible glycerol to obtain a glycerol ester complex.

[0069] S4. Mix 18g of glyceryl ester complex, 0.42g of soybean lecithin, 0.42g of milk lecithin, 25g of Tween and 41g of sucrose fatty acid ester evenly to obtain an emulsifier;

[0070] S5. Mix 46g of hydroxypropyl methylcellulose and 1.8g of xanthan gum evenly to obtain a thickener;

[0071] S6. Mix 83g of emulsifier and 13.4g of thickener, stir well to obtain a compound emulsified thickener;

[0072] S7. Mix 4.5g frozen light cream, 9g hydrogenated vegetable oil, 2.2g fructose syrup, 11.5g whole milk powder and 59g drinking water, stir well to obtain cream ingredients;

[0073] S8. Add 6g of compound emulsifier and thickener to 98g of cream ingredients, stir, and obtain cream mixture.

[0074] Example 6: A method for preparing and using a compound emulsifying thickener, comprising the following steps:

[0075] S1. Under a nitrogen atmosphere, 13g of linoleic acid was added to 10g of polyglycerol, and then 0.1g of lipase 435 was added. The mixture was reacted at 80℃ for 16h to obtain long-chain polyglycerol fatty acid esters.

[0076] S2. Under a nitrogen atmosphere, 13g of acetic acid was added to 10g of polyglycerol, and then 0.1g of lipase 435 was added. The mixture was reacted at 80℃ for 16h to obtain short-chain polyglycerol fatty acid esters.

[0077] S3. Mix 6g of long-chain polyglycerol fatty acid ester, 12g of short-chain polyglycerol fatty acid ester, 50g of monoglycerol fatty acid ester, 24g of diglycerol fatty acid ester, 16g of citrate fatty acid glyceride and 8g of edible glycerol to obtain a glycerol ester complex.

[0078] S4. Mix 19g of glyceryl ester complex, 0.44g of soybean lecithin, 0.44g of milk lecithin, 26g of Tween and 42g of sucrose fatty acid ester evenly to obtain an emulsifier;

[0079] S5. Mix 50g of hydroxypropyl methylcellulose and 2g of xanthan gum evenly to obtain a thickener;

[0080] S6. Mix 86.5g of emulsifier and 14g of thickener, stir well to obtain a compound emulsified thickener;

[0081] S7. Mix 5g frozen light cream, 10g hydrogenated vegetable oil, 2.5g fructose syrup, 12g whole milk powder and 60g drinking water, stir well to obtain cream ingredients;

[0082] S8. Add 8g of compound emulsifier and thickener to 100g of cream ingredients, stir, and obtain cream mixture.

[0083] Comparative Example 1: Compared with Example 1, no monoglyceride fatty acid ester was added in the preparation process of the glyceride ester complex in this comparative example. All other steps and parameters were the same, and will not be repeated in this comparative example. Finally, a cream mixture was obtained.

[0084] Comparative Example 2:

[0085] Compared with Example 1, this comparative example did not add phospholipids during the preparation of the butter mixture. All other steps and parameters were the same, and will not be repeated here. The final butter mixture was obtained.

[0086] Comparative Example 3:

[0087] Compared with Example 1, this comparative example did not add xanthan gum in the preparation of the thickener. All other steps and parameters were the same, and will not be repeated here. The final product was a cream mixture.

[0088] Comparative Example 4:

[0089] Compared with Example 1, the only difference in this comparative example is that the amount of xanthan gum used is adjusted to 8g in the preparation of the thickener. All other steps and parameters are the same, and will not be repeated here. The final product is a cream mixture.

[0090] Comparative Example 5:

[0091] Compared with Example 1, this comparative example did not add long-chain polyglycerol fatty acid esters during the preparation of the butter mixture. All other steps and parameters were the same, and will not be repeated here. The final butter mixture was obtained.

[0092] Comparative Example 6:

[0093] Compared with Example 1, this comparative example did not add short-chain polyglycerol fatty acid esters during the preparation of the butter mixture. All other steps and parameters were the same, and will not be repeated here. The final butter mixture was obtained.

[0094] Performance testing

[0095] The cream mixtures prepared in Examples 1-6 and Comparative Examples 1-6 were subjected to high-speed shearing, homogenized at 20 bar for the first stage, homogenized at 50 bar for the second stage, and sterilized at 75°C for 20 min. The mixtures were then rapidly cooled to below 10°C and frozen at -18°C. Before whipping, the mixtures were thawed under refrigeration until the ice crystals were completely melted to prepare whipped cream. The taste, hot drink state, cream state, and overrun of the six samples were evaluated.

[0096] The results are shown in Table 1 below:

[0097] Table 1

[0098]

[0099] Data Analysis:

[0100] As shown in Table 1, the whipped cream made with the compound emulsifying thickener prepared in this invention has a delicate and light texture, with fine and dense foam and an overrun of up to 70%. Furthermore, when used in hot drinks, the hot drink is uniform and without layering. This may be because the monoglyceride fatty acid esters in the glyceryl ester complex of the emulsifier can combine with lactic acid and phosphatidic acid in phospholipids to form derivatives of monoglyceride fatty acid esters, resulting in better emulsification. It can also coat the outside of fat particles, preventing fat particle aggregation. In addition, the system contains a large number of hydrophilic groups, resulting in good water solubility and high emulsification efficiency. Furthermore, an appropriate amount of xanthan gum molecules will form a network structure in the system, allowing the large amount of fine and dense foam generated in the system to fill the network structure of xanthan gum molecules, making the foam more stable and preventing it from breaking. In contrast, in Comparative Example 4, due to excessive xanthan gum, a large number of xanthan gum molecules formed multiple helices between the side chains and main chain through hydrogen bonds, causing the xanthan gum molecules to aggregate and making it difficult for the foam to enter the structure, thus failing to stabilize the foam.

[0101] Those skilled in the art should understand that the discussion of any of the above embodiments is merely exemplary and is not intended to imply that the scope of the invention (including the claims) is limited to these examples; within the framework of the invention, the technical features of the above embodiments or different embodiments can also be combined, the steps can be implemented in any order, and there are many other variations of the different aspects of the invention as described above, which are not provided in the details for the sake of brevity.

[0102] This invention is intended to cover all such substitutions, modifications, and variations that fall within the broad scope of the appended claims. Therefore, any omissions, modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this invention should be included within the scope of protection of this invention.

Claims

1. A compound emulsifying thickener, characterized in that, The raw materials include the following parts by weight: 76.5-86.5 parts emulsifier and 12-14 parts thickener; The emulsifier is prepared by the following steps: mixing a glyceryl ester complex, phospholipids, Tween and sucrose fatty acid esters evenly to obtain the emulsifier; The thickener is obtained by mixing xanthan gum and hydroxypropyl methylcellulose in a mass ratio of 1-2:40-50; The glyceride complex is obtained by mixing long-chain polyglycerol fatty acid esters, short-chain polyglycerol fatty acid esters, monoglycerol fatty acid esters, diglycerol fatty acid esters, citrate fatty acid glycerides, and edible glycerol in a mass ratio of 4-6:8-12:40-50:20-24:12-16:4-8. The long-chain polyglycerol fatty acid ester is obtained by reacting linoleic acid and polyglycerol in a molar ratio of 1-2:1, and the short-chain polyglycerol fatty acid ester is obtained by reacting acetic acid and polyglycerol in a molar ratio of 1-2:

1. The long-chain polyglycerol fatty acid ester is prepared by the following steps: under a nitrogen atmosphere, linoleic acid is added to polyglycerol, then lipase 435 is added, and the reaction is carried out at 70-80℃ for 12-16 hours to obtain the long-chain polyglycerol fatty acid ester. The short-chain polyglycerol fatty acid ester is prepared by the following steps: under a nitrogen atmosphere, acetic acid is added to polyglycerol, then lipase 435 is added, and the mixture is reacted at 70-80℃ for 12-16 hours to obtain the short-chain polyglycerol fatty acid ester. The mass ratio of the glyceryl ester complex, phospholipids, Tween, and sucrose fatty acid esters is 16-19:0.76-0.88:22-26:38-42; The phospholipid is obtained by mixing soybean phospholipid and milk phospholipid in a mass ratio of 1:1-2. The polyglycerol has a density of 1.2-1.4 g / mL and a boiling point of 280-300℃.

2. The compound emulsifying thickener according to claim 1, characterized in that, The amount of lipase 435 added is 0.5-1% of the mass of polyglycerol.

3. A method for preparing a compound emulsifying thickener according to any one of claims 1-2, characterized in that, Includes the following steps: Mix the emulsifier and thickener, and stir until homogeneous to obtain a compound emulsified thickener.

4. The application of a compound emulsifying thickener according to any one of claims 1-2, characterized in that, Add the compound emulsifier and thickener to the cream ingredients and stir to obtain the cream mixture.

5. The application according to claim 4, characterized in that, The ratio of the compound emulsifying thickener to the cream raw material is 2-8:90-100; the cream raw material is obtained by mixing frozen light cream, hydrogenated vegetable oil, fructose syrup, whole milk powder and drinking water in a mass ratio of 3-5:6-10:1.5-2.5:10-12:55-60.

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