A cake oil composition with high stability and heat resistance and its preparation method

Abstract

The present invention discloses a cake oil composition with high stability and heat resistance and a preparation method thereof, which relates to the technical field of deep processing of edible oils. The cake oil composition comprises, by weight parts: 30-70 parts of oil, 15-32 parts of emulsifier, 20-40 parts of humectant and 10-40 parts of water. The cake oil composition of the present invention is composed of oil, emulsifier, humectant and water. By using an emulsifier with a specific fatty acid composition, it is beneficial to maintain the foam stability of the batter, improve the fineness of the batter, and obtain a cake with more uniform and delicate pores. At the same time, the specific fatty acid in the present invention can also stabilize the active state of molecular distilled monoglyceride when preparing the cake oil, thereby being beneficial to the stability of the cake oil.

Description

Technical Field

[0001] The present invention relates to the technical field of deep processing of edible oils, and more specifically to a cake oil composition with high stability and heat resistance and a preparation method thereof. Background Art

[0002] Cake is an ancient Western pastry, generally made in an oven. Cake is mainly made of eggs, white sugar, and wheat flour, with milk, juice, milk powder, salad oil, water, etc. as auxiliary materials, and is made into a sponge-like snack after stirring, modulating, and baking. At present, a compound cake foaming emulsifier needs to be added during the production process of cake to improve the aeration efficiency of eggs, obtain a delicate tissue structure, and uniform product quality; moreover, using an emulsifier to make cake can improve the batter properties, increase the cake volume, and texture quality.

[0003] However, with the rapid development of the automated production of the baking industry, the disadvantages of traditional compound cake foaming emulsifiers gradually appear in continuous production. Cake oil or foaming oil is in paste or gel form, relatively viscous and without fluidity, and the foaming performance of the cake is not strong; moreover, the cake foaming agents on the market are basically compound additives with relatively single functions, and their effects on the foaming performance, stability, and heat resistance of the batter are not prominent. At the same time, due to the variety and content of emulsifiers, the cake flavor is not good. Therefore, there is an urgent need to provide a cake oil composition with high stability and heat resistance. Summary of the Invention

[0004] In view of this, the present invention is specifically proposed.

[0005] One object of the present invention is to provide a cake oil composition with high stability and heat resistance.

[0006] Another object of the present invention is to provide a preparation method of the composition.

[0007] A further object of the present invention is to provide the use of the composition.

[0008] One aspect of the embodiments of the present invention provides a cake oil composition with high stability and heat resistance, which includes, by weight: 30 - 70 parts of oil, 7 - 15 parts of emulsifier, 20 - 40 parts of humectant, and 10 - 40 parts of water.

[0009] Furthermore, the composition includes, by weight: 50 parts of oil, 11 parts of emulsifier, 30 parts of humectant, and 10 parts of water.

[0010] Further, the oil is one or more of soybean oil, corn oil, rapeseed oil, olive oil, and palm oil.

[0011] Further, the emulsifier includes molecular distilled monoglyceride, sorbitan monostearate, propylene glycol fatty acid ester, citric acid fatty acid monoglyceride, glyceryl stearate, monolaurin, and sucrose fatty acid ester.

[0012] Furthermore, the weight ratio of the molecular distilled monoglyceride, sorbitan monostearate, propylene glycol fatty acid ester, citric acid fatty acid monoglyceride, glyceryl stearate, monolaurin, and sucrose fatty acid ester is (1 - 5):(0.1 - 3):(0.4 - 1.5):(0.5 - 1.5):(1 - 5):(0.1 - 2):(0.1 - 1).

[0013] Further, the humectant includes sorbitol, glycerol, glucose syrup, and xanthan gum.

[0014] Furthermore, the weight ratio of the sorbitol, glycerol, glucose syrup, and xanthan gum is 6 - 15:5 - 13:4 - 10:1 - 5.

[0015] The second aspect of the embodiment of the present invention provides a preparation method of the above composition, including the following steps:

[0016] (1) Weigh the raw materials according to the above weight parts and set aside;

[0017] (2) Heat and stir the emulsifier and the oil in a stirring kettle until the materials are melted to obtain a mixed material A for later use;

[0018] (3) Add the humectant to water, stir and heat until the materials are dissolved to obtain a mixed liquid B for later use;

[0019] (4) Add the mixed liquid B to the mixed material A, and at the same time start stirring. After all the mixed liquid B is injected, heat and stir evenly to obtain a mixed material C;

[0020] (5) After subjecting the mixed material C to high - temperature pasteurization, send it to a scraped - surface heat exchanger for cooling and stirring processing, and finally transfer it to a sterile tank with constant - temperature stirring for packaging to obtain the cake oil composition.

[0021] Further, in step (2), the heating temperature is 65 - 85°C; the stirring speed is 500 - 800 rpm, and the stirring time is 15 - 20 min.

[0022] Further, in step (3), the heating temperature is 70 - 80°C; the stirring speed is 600 - 900 rpm, and the stirring time is 50 - 60 min.

[0023] Further, in step (4), the stirring speed is 800 - 100 rpm, the stirring time is 20 - 30 min; the heating temperature is 70 - 80°C.

[0024] Further, in step (5), the temperature of the high-temperature pasteurization is 70-80°C; the refrigeration intensity is -20°C - 20°C; the stirring speed is 100-600 rpm.

[0025] The third aspect of the embodiments of the present invention provides the application of the above composition in the preparation of flour-based foods.

[0026] It can be seen from the above technical solutions that compared with the prior art, the present invention discloses a cake oil composition with high stability and heat resistance and its preparation method, and the beneficial effects are as follows:

[0027] The cake oil composition of the present invention is composed of oil, emulsifier, humectant and water. By using an emulsifier with a specific fatty acid composition, it is beneficial to maintain the stability of the batter foam, improve the fineness of the batter, and obtain a cake with more uniform and delicate pores; among them, molecular distilled monoglyceride mainly delays the aging of flour-based foods by acting with amylose. Under heating conditions, the gelatinized amylose forms an α-helix structure, and the hydrophobic group of molecular distilled monoglyceride enters the helix structure and complexes with it to form a helical complex; during storage, the amylose in the flour-based food is not easily recrystallized, thus playing a role in preventing aging; propylene glycol fatty acid ester has good foaming and emulsifying ability, and its combination with molecular distilled monoglyceride can effectively improve the foaming performance of cake oil and is beneficial to the stability of the batter foam; moreover, by adding emulsifiers with an α-crystalline tendency such as sorbitan monostearate, glyceryl stearate, and sucrose ester, the active state of molecular distilled monoglyceride during the preparation of cake oil can be stabilized, thus being beneficial to the stability of cake oil. Specific Embodiments

[0028] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0029] The molecular distilled monoglyceride in the embodiment was purchased from Guangzhou Jialishi Food Co., Ltd.; sorbitan monostearate (food grade) was purchased from Nantong Yuanrong Chemical Co., Ltd.; propylene glycol fatty acid ester, glyceryl stearate, monolaurin and sucrose fatty acid ester were purchased from Guangzhou Tianjia Biotechnology Co., Ltd.; citric acid monoglyceride was purchased from Sichuan Huatang Juri Biotechnology Co., Ltd.

[0030] Example 1

[0031] A cake oil composition with high stability and heat resistance, comprising by weight: 30 parts of grease, 7 parts of emulsifier, 40 parts of humectant and 25 parts of water;

[0032] The preparation method is as follows:

[0033] (1) Weigh the raw materials according to the above weight parts and set aside;

[0034] (2) Put 1 part of molecular distilled monoglyceride, 1.4 parts of sorbitan monostearate, 1.5 parts of propylene glycol fatty acid ester, 1 part of citric acid fatty acid monoglyceride, 1 part of glycerol monostearate, 1 part of monolaurin and 0.1 part of sucrose fatty acid ester, and rapeseed oil grease into a stirring kettle, heat and stir at 85°C and 500 rpm for 15 min until the materials are melted to obtain a mixture A for later use;

[0035] (3) Add 15 parts of sorbitol, 13 parts of glycerol, 7 parts of glucose syrup and 5 parts of xanthan gum to water, stir and heat at 80°C and 750 rpm for 50 min until the materials are dissolved to obtain a mixture B for later use;

[0036] (4) Add the mixture B to the mixture A, start stirring at the same time, and after all the mixture B is injected, heat and stir at 80°C and 800 rpm for 20 min until evenly mixed to obtain a mixed material C;

[0037] (5) Subject the mixed material C to high-temperature pasteurization at 70°C, then send it to a scraped surface heat exchanger for cooling at 20°C, and stir and process at 100 rpm. Finally, transfer it to a sterile tank with constant-temperature stirring for packaging to obtain the cake oil composition.

[0038] Example 2

[0039] A cake oil composition with high stability and heat resistance, comprising by weight: 50 parts of grease, 11 parts of emulsifier, 30 parts of humectant and 10 parts of water;

[0040] The preparation method is as follows:

[0041] (1) Weigh the raw materials according to the above weight parts and set aside;

[0042] (2) Put 3 parts of molecular distilled monoglyceride, 3 parts of sorbitan monostearate, 1 part of propylene glycol fatty acid ester, 0.4 part of citric acid fatty acid monoglyceride, 3 parts of glycerol monostearate, 0.1 part of monolaurin and 0.5 part of sucrose fatty acid ester, and olive oil grease into a stirring kettle, heat and stir at 65°C and 650 rpm for 20 min until the materials are melted to obtain a mixture A for later use;

[0043] (3) Add 12 parts of sorbitol, 5 parts of glycerol, 10 parts of glucose syrup, and 3 parts of xanthan gum to water, stir and heat at 70 °C and 900 rpm for 55 min until the materials are melted to obtain mixture B for later use;

[0044] (4) Add mixture B to mixture A, start stirring simultaneously. After all of mixture B is injected, heat and stir at 70 °C and 900 rpm for 30 min until evenly mixed to obtain mixed material C;

[0045] (5) Subject mixed material C to high-temperature pasteurization at 70 °C, then send it to a scraped surface heat exchanger for cooling at -20 °C and stir and process at 600 rpm. Finally, transfer it to a sterile tank with constant-temperature stirring for packaging to obtain the cake oil composition.

[0046] Example 3

[0047] A cake oil composition with high stability and heat resistance, comprising by weight: 70 parts of oil, 12 parts of emulsifier, 20 parts of humectant, and 40 parts of water;

[0048] The preparation method is as follows:

[0049] The weight ratio of molecular distilled monoglyceride, sorbitan monostearate, propylene glycol fatty acid ester, citric acid fatty acid monoglyceride, glycerol monostearate, lauric acid monoglyceride, and sucrose fatty acid ester is (1 - 5):(0.1 - 3):(0.4 - 1.5):(0.5 - 1.5):(1 - 5):(0.1 - 2):(0.1 - 1)

[0050] (1) Weigh the raw materials according to the above weight parts and set aside;

[0051] (2) Add 4 parts of molecular distilled monoglyceride, 0.3 parts of sorbitan monostearate, 1.5 parts of propylene glycol fatty acid ester, 1.2 parts of citric acid fatty acid monoglyceride, 3 parts of glycerol monostearate, 1.5 parts of lauric acid monoglyceride, 0.5 parts of sucrose fatty acid ester, and corn oil to a stirring kettle, heat and stir at 75 °C and 800 rpm for 18 min until the materials are melted to obtain mixture A for later use;

[0052] (3) Add 6 parts of sorbitol, 9 parts of glycerol, 4 parts of glucose syrup, and 1 part of xanthan gum to water, stir and heat at 75 °C and 600 rpm for 55 min until the materials are melted to obtain mixture B for later use;

[0053] (4) Add mixture B to mixture A, start stirring simultaneously. After all of mixture B is injected, heat and stir at 75 °C and 1000 rpm for 25 min until evenly mixed to obtain mixed material C;

[0054] (5) The mixed material C is pasteurized at 75 °C, then fed into a scraped surface heat exchanger for cooling at 0 °C, and processed with stirring at 350 rpm. Finally, it is transferred to a sterile tank with constant temperature stirring for packaging, and the cake oil composition can be obtained.

[0055] Comparative Example 1

[0056] The difference from Example 2 is that molecular distilled monoglyceride is removed, and 3 parts of sorbitan monostearate, 5.4 parts of propylene glycol fatty acid ester, 0.4 part of citric acid fatty acid monoglyceride, 3 parts of glyceryl stearate, 0.1 part of monolaurin, and 0.5 part of sucrose fatty acid ester are added, and the rest remains unchanged;

[0057] Comparative Example 2

[0058] The difference from Example 2 is that propylene glycol fatty acid ester is removed, and 5.4 parts of molecular distilled monoglyceride, 3 parts of sorbitan monostearate, 0.4 part of citric acid fatty acid monoglyceride, 3 parts of glyceryl stearate, 0.1 part of monolaurin, and 0.5 part of sucrose fatty acid ester are added, and the rest remains unchanged;

[0059] Comparative Example 3

[0060] The difference from Example 2 is that sorbitan monostearate is removed and replaced with an equal weight of water, and the other components remain unchanged;

[0061] Comparative Example 4

[0062] The difference from Example 2 is that citric acid fatty acid monoglyceride is removed and replaced with an equal weight of water, and the other components remain unchanged.

[0063] Test Example 1 Foaming Performance Test

[0064] Weigh 5 g of the cake oil compositions prepared in Examples 1 - 3 and Comparative Examples 1 - 4 respectively, and then add 45 g of water, 100 g of egg liquid, 80 g of granulated sugar, and 100 g of cake flour to each of them. First, mix at low speed for 1 min to prevent the cake flour from flying, then stir at high speed for 3 min, and record the weight of the slurry with a certain volume (160 mL); then stir at high speed for another 3 min, and record the weight of the slurry with the same volume; add 15 g of corn oil and stir for 30 s, and record the weight of the slurry. The measurement results are shown in Table 1.

[0065] Table 1 Foaming Performance Test of Different Cake Oil Compositions

[0066]

[0067] As can be seen from Table 1, the cake oil compositions prepared in Examples 1-3 of the present invention have excellent foaming properties; compared with Comparative Examples 1-2, molecular distilled monoglyceride and propylene glycol fatty acid ester in the emulsifier are removed. Although they also have certain foaming properties, they are significantly lower than those of the present invention, indicating that molecular distilled monoglyceride and propylene glycol fatty acid ester have a synergistic effect, and the best technical effect can only be achieved when the two are used in combination; compared with Comparative Examples 3-4, the technical effects produced after removing sorbitan monostearate and citric acid monoglyceride fatty acid are also much lower than those of the present invention. Thus, it can be shown that the emulsifier with a specific fatty acid composition used in the present invention can improve the foaming properties, thereby maintaining the foam stability of the batter.

[0068] Test Example 2

[0069] The cake oil compositions prepared in Examples 1-3 and Comparative Examples 1-4 were respectively applied to cake making to obtain different cakes. Each cake was made according to the steps of making cakes on the market. After completion, the properties of the cakes were evaluated, mainly from six properties of the cake: viscosity, freshness, fluffiness, crispness, taste, and shelf life. Each group was scored out of ten, and the measurement results are shown in Table 2.

[0070] Table 2 Performance evaluation of cakes prepared with different emulsifiers

[0071]

[0072] As can be seen from Table 2, among the cakes prepared in Examples 1-3 and Comparative Examples 1-4, the properties of the cakes prepared with the emulsifiers of Examples 1-3 are better than those of the cakes prepared in Comparative Examples 1-3. Among them, the cakes prepared with the emulsifier of Example 2 have the best viscosity, freshness, fluffiness, crispness, and taste, and the longest shelf life; compared with Comparative Examples 1-2, molecular distilled monoglyceride and propylene glycol fatty acid ester in the emulsifier are removed, and their properties such as viscosity, fluffiness, taste, and shelf life after cake preparation are significantly lower than those of the present invention, indicating that molecular distilled monoglyceride and propylene glycol fatty acid ester have a synergistic effect, and the properties of the cakes prepared when the two are used in combination can reach the best; compared with Comparative Examples 3-4, the technical effects produced after removing sorbitan monostearate and citric acid monoglyceride fatty acid are also much lower than those of the present invention. Thus, it can be shown that the emulsifier with a specific fatty acid composition used in the present invention can make the cake have the effects of good viscosity, freshness, good fluffiness, high crispness, good taste, and long shelf life.

[0073] The various embodiments in this specification are described in a progressive manner. The key point of each embodiment is to describe the differences from other embodiments. For the same and similar parts among the various embodiments, reference can be made to each other.

[0074] The foregoing description of the disclosed embodiments enables those skilled in the art to practice or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A cake oil composition with high stability and heat resistance, characterized in that, Comprising, by weight parts: 30 - 70 parts of oil, 7 - 15 parts of emulsifier, 20 - 40 parts of humectant, and 10 - 40 parts of water; Among them, the emulsifier is composed of molecular distilled monoglyceride, sorbitan monostearate, propylene glycol fatty acid ester, citric acid fatty acid glyceride, glycerol monostearate, glycerol monolaurate, and sucrose fatty acid ester in a weight part ratio of (1 - 5):(0.1 - 3):(0.4 - 1.5):(0.5 - 1.5):(1 - 5):(0.1 - 2):(0.1 - 1).

2. The cake oil composition according to claim 1, characterized in that, The oil is one or more of soybean oil, corn oil, rapeseed oil, olive oil, and palm oil; And / or, the humectant includes sorbitol, glycerol, glucose syrup, and xanthan gum.

3. The cake oil composition according to claim 1, characterized in that, The composition comprises, by weight parts: 50 parts of oil, 11 parts of emulsifier, 30 parts of humectant, and 10 parts of water.

4. The cake oil composition according to claim 2, wherein: The weight part ratio of sorbitol, glycerol, glucose syrup, and xanthan gum is 6 - 15:5 - 13:4 - 10:1 - 5.

5. The preparation method of the cake oil composition according to any one of claims 1-4, characterized in that, Comprising the following steps: (1) Weigh the raw materials according to the above weight parts and set aside; (2) Heat and stir the emulsifier and the oil in a stirring kettle until the materials are melted to obtain a mixture A for later use; (3) Add the humectant to water, stir and heat until the materials are melted to obtain a mixed liquid B for later use; (4) Add the mixed liquid B to the mixture A, start stirring simultaneously, and after all the mixed liquid B is injected, heat and stir evenly to obtain a mixed material C; (5) After subjecting the mixed material C to high - temperature pasteurization, send it to a scraped - surface heat exchanger for cooling and stirring processing, and finally transfer it to a sterile tank with constant - temperature stirring for packaging to obtain the cake oil composition.

6. The preparation method according to claim 5, characterized in that, In step (2), the heating temperature is 65 - 85°C; the stirring speed is 500 - 800 rpm, and the stirring time is 15 - 20 min.

7. The preparation method according to claim 5, characterized in that, In step (3), the heating temperature is 70 - 80°C; the stirring speed is 600 - 900 rpm, and the stirring time is 50 - 60 min.

8. The preparation method according to claim 5, characterized in that, In step (4), the stirring speed is 800 - 1000 rpm, the stirring time is 20 - 30 min; the heating temperature is 70 - 80°C.

9. The preparation method according to claim 5, characterized in that, In step (5), the temperature of the high - temperature pasteurization is 70 - 80°C; the refrigeration intensity is from - 20°C to 20°C; the stirring speed is 100 - 600 rpm.

10. Use of the cake oil composition according to any one of claims 1 - 4 in the preparation of flour - based foods.

Images