Psicose-added tartar powder and preparation method thereof

Abstract

The invention provides psicose-added tartar powder and a preparation method thereof, and belongs to the technical field of food additives. The psicose-added tartaric acid powder disclosed by the invention is prepared from the following components in parts by weight: 65 to 75 parts of potassium hydrogen tartrate, 2 to 5 parts of glyceryl monostearate, 5 to 10 parts of corn starch and 10 to 25 parts of psicose. According to the invention, psicose is found to improve the surface tension of a tartar powder solution, so that whipping of egg liquid is better promoted; after the egg white is whipped for the same whipping time, the foam angle is larger, the foam is more stable, the color is cleaner and white, and pastry making is more facilitated.

Description

Technical Field

[0001] The invention relates to the field of food additives, and in particular to psicose-added tartar powder and a preparation method thereof. Background Art

[0002] Cream of tartar is an acidic white powder, the main ingredient of which is potassium bitartrate. It is a food additive and is mainly used in cake making to help beat egg whites and neutralize the alkalinity of egg whites. Egg whites are essential in cake making, but the longer the eggs are stored, the stronger the alkalinity of the egg whites. Foods made with a large amount of egg whites will have an alkaline taste and a slightly yellowish color. Adding cream of tartar during the egg white beating process can neutralize the alkaline taste of the egg whites and facilitate subsequent production. Therefore, cream of tartar is widely used in cake making. However, although the current cream of tartar has the effect of neutralizing the alkalinity of egg liquid and has a certain improvement effect on the beating of egg liquid, the foam stability after beating is poor, the foam is thin and not dense, the beating time is long, and the color after beating is yellowish.

[0003] Allulose, the C-3 diastereomer of D-fructose, is a rare sugar in nature, found in wheat, spathiphyllum, squeezed bagasse, beet molasses and other substances. D-allulose is widely used in food, medicine and other fields due to its excellent physiological functions such as low calories, high osmotic pressure, indigestion, anti-caries, inhibition of fat accumulation, low blood sugar and low insulin levels, anti-inflammatory, inhibition of carcinogenesis, and scavenging of reactive oxygen free radicals. In 2011, D-allulose was certified safe by the FDA and can be used as an additive in the field of food and diet. Compared with other rare sugars, allulose also has the potential to treat related diseases such as neural tissue degeneration and atherosclerosis. Chinese patent CN108013306A discloses a method for preparing fruit juice rich in allulose, wherein allulose is added as a sweetener to reduce the calorie and sugar content of the product; Chinese patent CN114468334A discloses a heavy sugar moisturizer, application and method for improving the moistness of tobacco, wherein allulose is added to tobacco as a moisturizer, which can play a physical moisturizing role while not damaging the quality of tobacco and can improve the sweetness of smoke; Chinese patent CN116138388A discloses the application of allulose in glutinous rice products, and adding allulose to glutinous rice products can improve starch aging and extend the shelf life. It can be seen from the above Chinese patents that there is no relevant content on how allulose promotes the beating of egg liquid. Summary of the invention

[0004] In view of this, the object of the present invention is to provide a tartare powder with added allulose and a preparation method thereof. The present invention finds that allulose has the characteristics of promoting egg white whipping and improving foam stability. Then, a tartare powder with good whipping performance is prepared by adding other ingredients, which fully explores more uses of allulose in food additives.

[0005] In order to achieve the above object, the present invention provides the following technical solutions:

[0006] The invention provides a tartrate powder added with psicose, comprising the following raw materials in parts by weight: 65-75 parts of potassium hydrogen tartrate, 2-5 parts of glyceryl monostearate, 5-10 parts of corn starch and 10-25 parts of psicose.

[0007] The present invention provides a method for preparing the above-mentioned tartar powder, comprising the following steps:

[0008] Weighing raw materials according to the weight parts, mixing and adjusting the solid content with water to obtain a mixed material;

[0009] The mixed material is spray-dried to obtain cream of tartar.

[0010] Preferably, the solid content of the mixture is 55-65%.

[0011] Preferably, the spray drying temperature is 120-130°C.

[0012] Beneficial technical effects:

[0013] The present invention finds that allulose increases the surface tension of the cream of tartar solution, thereby better promoting the whipping of egg liquid; after the egg white is whipped for the same whipping time, the foam angle is larger and more stable, and the color is whiter, which is more beneficial to pastry making. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 This is a photo of the state after the sending is completed in Example 1;

[0015] Figure 2 This is a photo of the state after the completion of Example 2;

[0016] Figure 3 This is a photo of the state after the sending is completed in Example 3;

[0017] Figure 4 This is a photo of the state after the sending is completed in Example 4;

[0018] Figure 5 This is a photo of Example 1 after the whipping was completed and left to stand for 1 hour;

[0019] Figure 6 This is a photo of Example 2 after the whipping was completed and left to stand for 1 hour;

[0020] Figure 7 This is a photo of Example 3 after the whipping was completed and left to stand for 1 hour;

[0021] Figure 8 This is a photo of Example 4 after the whipping was completed and left to stand for 1 hour;

[0022] Fig. 9 This is a photo of the state after the whipping in Comparative Example 1 is completed;

[0023] Fig.10 This is a photo of the state after the whipping in Comparative Example 2 is completed;

[0024] Fig.11 This is a photo of the state after the whipping in Comparative Example 3 is completed;

[0025] Fig.12 This is a photo of the comparative example 1 after the whipping was completed and left to stand for 1 hour;

[0026] Fig.13 This is a photo of the comparative example 2 after the whipping was completed and left to stand for 1 hour;

[0027] Fig.14 This is a photo of the comparative example 3 after the whipping was completed and left to stand for 1 hour;

[0028] Fig.15 is the diameter of the tartar powder solution droplets used in Examples 1-4;

[0029] Fig.16 is the diameter of the tartar powder solution droplets used in Comparative Examples 1-3. DETAILED DESCRIPTION

[0030] The technical solution of the present invention is further described below through the accompanying drawings and embodiments.

[0031] Unless otherwise defined, technical or scientific terms used in the present invention shall have the common meanings understood by one having ordinary skills in the field to which the present invention belongs.

[0032] It is obvious to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the present invention can be implemented in other specific forms without departing from the main idea or essential features of the present invention. Therefore, from all points of view, the embodiments should be regarded as exemplary and non-restrictive, and the scope of the present invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims are included in the present invention, and any reference numerals in the claims should not be regarded as limiting the claims involved.

[0033] In addition, it should be understood that although this specification is described according to the implementation modes, not every implementation mode includes only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment can also be appropriately combined to form other implementation modes that can be understood by those skilled in the art. These other implementation modes are also covered within the protection scope of the present invention.

[0034] It should also be understood that the specific embodiments described above are only used to explain the present invention, and the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field, within the technical scope disclosed by the present invention, can make equivalent replacements or changes based on the technical solutions and inventive concepts of the present invention, which should be covered by the protection scope of the present invention / invention.

[0035] In the following examples and comparative examples, an electric egg beater with a rated power of 200 W and a rotation speed of 1000 rpm was used. Allulose was 75% allulose liquid (with a content of allulose of more than 99%), which was sourced from Shandong Bailong Chuangyuan Biotechnology Co., Ltd.

[0036] Example 1

[0037] This embodiment provides a tartar powder with added psicose, which comprises the following components in parts by weight: 65 parts of potassium hydrogen tartrate, 2 parts of glyceryl monostearate, 8 parts of corn starch, and 25 parts of psicose.

[0038] Mix according to the above proportions, and after mixing evenly, adjust the solid content to 55% with water;

[0039] The temperature is raised to 130°C and dried by spray drying to obtain dry and uniform tartar powder;

[0040] Prepared tartar powder is prepared as a 50% aqueous solution. Use a pipette to take 100 μl of the solution. Allow the droplet to fall naturally at a vertical height of 2 cm. Measure the droplet diameter to determine its surface tension.

[0041] Prepare 50g egg liquid, 10g sucrose, and 1g prepared tartare powder, mix and whip for 5 minutes, and record the foam angle and color;

[0042] Let the beaten egg liquid stand at room temperature for 1 hour and then observe its condition.

[0043] Example 2

[0044] This embodiment provides a tartar powder with added psicose, which comprises the following components in parts by weight: 70 parts of potassium hydrogen tartrate, 3 parts of glyceryl monostearate, 7 parts of corn starch, and 20 parts of psicose.

[0045] Mix according to the above proportions, and after mixing evenly, adjust the solid content to 60% with water;

[0046] The temperature is raised to 125°C and dried by spray drying to obtain dry and uniform tartar powder;

[0047] Prepare a 50% aqueous solution of tartar powder, take 100 μl of it with a pipette, let the drop fall naturally at a vertical height of 2 cm, measure the droplet diameter, and determine its surface tension;

[0048] Prepare 50g egg liquid, 10g sucrose, and 1g prepared tartare powder, mix and whip for 5 minutes, and record the foam angle and color;

[0049] Let the beaten egg liquid stand at room temperature for 1 hour and then observe its condition.

[0050] Example 3

[0051] This embodiment provides a tartar powder with added psicose, which comprises the following components in parts by weight: 75 parts of potassium hydrogen tartrate, 5 parts of glyceryl monostearate, 5 parts of corn starch, and 15 parts of psicose.

[0052] Mix according to the above proportions, and after mixing evenly, adjust the solid content to 65% with water;

[0053] The temperature is raised to 120°C and dried by spray drying to obtain dry and uniform tartar powder;

[0054] Prepare a 50% aqueous solution of tartar powder, take 100 μl of it with a pipette, let the drop fall naturally at a vertical height of 2 cm, measure the droplet diameter, and determine its surface tension;

[0055] Prepare 50g egg liquid, 10g sucrose, and 1g prepared tartare powder, mix and whip for 5 minutes, and record the foam angle and color;

[0056] Let the beaten egg liquid stand at room temperature for 1 hour and then observe its condition.

[0057] Example 4

[0058] This embodiment provides a tartar powder with added psicose, which comprises the following components in parts by weight: 75 parts of potassium hydrogen tartrate, 5 parts of glyceryl monostearate, 10 parts of corn starch, and 10 parts of psicose.

[0059] Mix according to the above proportions, and after mixing evenly, adjust the solid content to 60% with water;

[0060] The temperature is raised to 130°C and dried by spray drying to obtain dry and uniform tartar powder;

[0061] Experimental Example 1

[0062] When different materials are whipped under the same conditions, the greater the surface tension of the material, the easier it is to whip, and the more beneficial it is for pastry making. Many studies have shown that the surface of a liquid has a tendency to shrink like an elastic film. From a microscopic point of view, the surface of a liquid is a thin layer with a certain thickness, called the surface layer, and its thickness is equal to the effective radius of action of the molecules in the liquid. The force caused by the asymmetry of the interaction between these molecules in the surface layer is called surface tension. The greater the surface tension of the solution, the greater the interaction force between its molecules and the greater the range of action. During the whipping process, the molecular movement is accelerated, the molecular interactions are more frequent, and the foam after whipping is more stable. Under the same conditions, the smaller the diameter of the droplets formed by the material, the greater the surface tension. Therefore, by measuring the droplet diameter, the surface tension of the material liquid can be compared.

[0063] 1. Prepare a 50% solution of the tartar powder prepared in Examples 1 to 4, take 100 μl of the solution using a pipette, and let the droplets fall naturally at a vertical height of 2 cm. Measure the droplet diameter to determine the surface tension.

[0064] 2. Prepare 50g egg liquid, 10g sucrose, and 1g prepared tartrate powder, mix and beat for 5 minutes, and record the foam angle and color;

[0065] Let the beaten egg liquid stand at room temperature for 1 hour and then observe its condition.

[0066] Experimental results:

[0067] Spray drying is carried out according to the formulation conditions of Examples 1 to 4. The drying conditions meet the production process, and powder spraying can be achieved. The powder is uniform and dry, non-sticky, and has good fluidity. Its bulk density meets the material characteristics.

[0068] Figures 1 to 4 This is the foam angle after whipping of Examples 1 to 4, with a larger angle and denser foam.

[0069] Figures 5 to 8 This is the foaming state of Examples 1 to 4 after standing for 1 hour, with only slight precipitation.

[0070] Fig.15 Numbers 1 to 4 correspond to the droplet diameters of Examples 1 to 4, respectively. Since the only difference is the amount of allulose added in the tartar powder, there are slight differences in the droplet diameters, but the droplet sizes are all small, indicating that their surface tension is greater, which is consistent with the foam angle and stability phenomenon.

[0071] Comparative Example 1

[0072] This comparative example provides a normal cream of tartar without adding allulose, which comprises the following components in parts by weight: 80 parts of potassium hydrogen tartrate, 5 parts of glyceryl monostearate, and 15 parts of corn starch.

[0073] Mix according to the above proportions, and after mixing evenly, adjust the solid content to 60% with water;

[0074] The temperature is raised to 125°C and dried by spray drying to obtain dry and uniform tartar powder;

[0075] Prepare a 50% aqueous solution of tartar powder, take 100 μl of it with a pipette, let the drop fall naturally at a vertical height of 2 cm, measure the droplet diameter, and determine its surface tension;

[0076] Prepare 50g egg liquid, 10g sucrose, and 1g prepared tartare powder, mix and whip for 5 minutes, and record the foam angle and color;

[0077] Let the beaten egg liquid stand at room temperature for 1 hour and then observe its condition.

[0078] Comparative Example 2

[0079] This comparative example provides a tartrate powder with added psicose, which comprises the following components in parts by weight: 80 parts of potassium hydrogen tartrate, 2 parts of glyceryl monostearate, 12 parts of corn starch, and 6 parts of psicose.

[0080] Mix according to the above proportions, and after mixing evenly, adjust the solid content to 60% with water;

[0081] The temperature is raised to 125°C and dried by spray drying to obtain dry and uniform tartar powder;

[0082] Prepare a 50% aqueous solution of tartar powder, take 100 μl of it with a pipette, let the drop fall naturally at a vertical height of 2 cm, measure the droplet diameter, and determine its surface tension;

[0083] Prepare 50g egg liquid, 10g sucrose, and 1g prepared tartare powder, mix and whip for 5 minutes, and record the foam angle and color;

[0084] Let the beaten egg liquid stand at room temperature for 1 hour and then observe its condition.

[0085] Comparative Example 3

[0086] This comparative example provides a tartrate powder with added psicose, which comprises the following components in parts by weight: 62 parts of potassium hydrogen tartrate, 1 part of glyceryl monostearate, 14 parts of corn starch, and 28 parts of psicose.

[0087] Mix according to the above proportions, and after mixing evenly, adjust the solid content to 60% with water;

[0088] The temperature is raised to 125°C and dried by spray drying to obtain dry and uniform tartar powder;

[0089] Prepare a 50% aqueous solution of tartar powder, take 100 μl of it with a pipette, let the drop fall naturally at a vertical height of 2 cm, measure the droplet diameter, and determine its surface tension;

[0090] Prepare 50g egg liquid, 10g sucrose, and 1g prepared tartare powder, mix and whip for 5 minutes, and record the foam angle and color;

[0091] Let the beaten egg liquid stand at room temperature for 1 hour and then observe its condition.

[0092] Comparative Example 4

[0093] This comparative example provides a tartrate powder with added psicose, which comprises the following components in parts by weight: 65 parts of potassium hydrogen tartrate, 2 parts of glyceryl monostearate, 8 parts of corn starch, and 25 parts of psicose.

[0094] Mix according to the above proportions, and after mixing evenly, adjust the solid content to 50% with water;

[0095] The temperature is raised to 115°C and dried by spray drying to obtain dry and uniform tartar powder;

[0096] Observe whether the spray drying process goes smoothly.

[0097] Comparative Example 5

[0098] This comparative example provides a tartrate powder with added psicose, which comprises the following components in parts by weight: 65 parts of potassium hydrogen tartrate, 2 parts of glyceryl monostearate, 8 parts of corn starch, and 25 parts of psicose.

[0099] Mix according to the above proportions, and adjust the solid content to 70% with water after mixing evenly;

[0100] The temperature is raised to 135°C and dried by spray drying to obtain dry and uniform tartar powder;

[0101] Observe whether the spray drying process goes smoothly.

[0102] Experimental Example 2

[0103] The experimental method is the same as that of Experimental Example 1.

[0104] Experimental results:

[0105] Spray drying was performed according to the formulation conditions of Comparative Examples 1 to 4, wherein Comparative Examples 1 to 3 could be dried, the materials were uniform, non-sticky and had a certain fluidity, but the drying purpose could not be achieved under the formulation conditions of Comparative Examples 4 and 5.

[0106] According to the spray drying conditions in Comparative Example 4, the powder spraying process is difficult, and the finished product after spraying has a high moisture content, is easy to stick to the hands and agglomerate, and has poor fluidity. According to the spray drying conditions in Comparative Example 5, the finished product is not sticky and does not agglomerate, but the finished product has a low bulk density and is not easy to package.

[0107] Figures 9 to 11 The foam angles of Comparative Examples 1 to 3 after whipping are shown. Under the same whipping time, compared with the embodiment group, the foam angles are smaller, the foam is loose and not dense, and the color is slightly yellow, so a longer whipping time is required to fully whip.

[0108] Figure 12 to Figure 14 This is the foam state of Comparative Examples 1 to 3 after standing for 1 hour. Under the same standing time and conditions, the precipitation is more serious, the foam is not tight, and the stability is poor.

[0109] Fig.16 Numbers 1 to 3 correspond to the diameters of the tartar powder droplets under the formulation conditions of comparative examples 1 to 3, respectively. By comparison, it can be seen that the droplet diameters are all larger than those of Examples 1 to 4, indicating that the corresponding solution surface tension is smaller, the radius of intermolecular interaction is smaller, and the stability during the whipping process is poor, which is not conducive to the whipping of egg liquid and the stability of foam.

[0110] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A cream of tartar with added allulose, characterized in that: The invention comprises the following raw materials in parts by weight: 65-75 parts of potassium hydrogen tartrate, 2-5 parts of glyceryl monostearate, 5-10 parts of corn starch and 10-25 parts of allulose.

2. The method for preparing tartar powder according to claim 1, characterized in that: The following steps are involved: Weighing raw materials according to the weight parts, mixing and adjusting the solid content with water to obtain a mixed material; The mixture is spray-dried to obtain cream of tartar.

3. The preparation method according to claim 2, characterized in that: The solid content of the mixture is 55-65%.

4. The preparation method according to claim 2, characterized in that: The spray drying temperature is 120-130°C.

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