Powder type compound emulsifier for cakes and preparation method thereof

Abstract

The invention relates to the technical field of food additives, in particular to a powder type compound emulsifier for cakes and a preparation method of the powder type compound emulsifier. The powdery compound emulsifier for cakes is prepared from the following raw materials in parts by weight: 80-100 parts of a small molecular alcohol solvent, 6-10 parts of glycerin monostearate, 3-7 parts of polyglycerol fatty acid ester, 3-5 parts of sorbitan monostearate, 2-4 parts of potassium stearate, 4-8 parts of propylene glycol monostearate, 6-10 parts of sorbitol, 3-7 parts of alkyl glycoside and 2-6 parts of xanthan gum. 2-8 parts of shellac, 3-9 parts of cyclodextrin and 70-90 parts of water; the method has the advantage of being capable of improving the activity of the powdery emulsifier.

Description

Technical Field

[0001] The present application relates to the technical field of food additives, and in particular to a powdered composite emulsifier for cakes and a preparation method thereof. Background Art

[0002] Traditional cake making relies on egg protein as a foaming agent. Under high-speed stirring, air is allowed to enter the egg and sugar solution to form bubbles, but the single-layer protein bubble film is easily broken. Therefore, there are disadvantages in traditional cake making, such as long production time, rough texture, poor bubble film stability, low yield and short shelf life. At present, in the process of making cakes, when the batter is whipped, an emulsifier is added. The emulsifier can be adsorbed on the interface of air and liquid, which can reduce the interfacial tension, increase the contact area between liquid and gas, and increase the mechanical strength of the liquid film, which is conducive to the foaming of the slurry and the stability of the foam, and reduces the specific gravity and density of the batter, so that the volume of the baked finished product is increased; at the same time, it can also make the bubbles in the batter evenly distributed, reduce large bubbles, make the organizational structure of the finished product more delicate and uniform, and can greatly shorten the production time of the cake.

[0003] At present, most emulsifiers commonly used in the pastry industry are in liquid form. Although they can improve the elasticity of the dough and the stability of the product to a certain extent, they are inconvenient to add and have harsh storage conditions in actual applications. Powdered emulsifiers are gradually gaining attention because of their convenience in use and easy storage. However, when preparing powdered emulsifiers, spray drying technology is generally required, which can easily reduce the activity of the emulsifier. Summary of the invention

[0004] In order to improve the activity of a powdered emulsifier, the present application provides a powdered compound emulsifier for cakes and a preparation method thereof.

[0005] In the first aspect, the present application provides a powdered composite emulsifier for cakes, which adopts the following technical solution: A powdered composite emulsifier for cakes is prepared from the following raw materials in parts by weight: 80-100 parts of a small molecule alcohol solvent, 6-10 parts of glyceryl monostearate, 3-7 parts of polyglycerol fatty acid ester, 3-5 parts of sorbitan monostearate, 2-4 parts of potassium stearate, 4-8 parts of propylene glycol monostearate, 6-10 parts of sorbitol, 3-7 parts of alkyl glycoside, 2-6 parts of xanthan gum, 2-8 parts of shellac, 3-9 parts of cyclodextrin and 70-90 parts of water.

[0006] By adopting the above technical scheme, the application makes the emulsifier have good foaming performance through the compounding of several surfactants, makes the cake carry out rich, uniform and rapid foaming, especially the addition of alkyl glycosides, makes the emulsification foaming performance of the compounded emulsifier excellent, and shellac has thermoplasticity and thermosetting, is used for wafer biscuits and chocolate coating, can prevent it from getting wet, and gives bright gloss. Add it to the emulsifier formula, it can be incorporated into the bubble film, improves the bubble film toughness and stability, and shellac also has the effect of reducing the volatilization of water in the cake, thereby can improve the elasticity of the cake, prolong the shelf life of the cake. And xanthan gum has good suspension effect on insoluble solids and oil droplets. Xanthan gum sol molecule can form a super-binding band-shaped spiral copolymer, constitutes a fragile mesh structure similar to glue, so it can support the form of solid particles, droplets and bubbles, and shows very strong emulsification stabilization and high suspension ability. The addition of xanthan gum can further improve the toughness, stability, etc. of the bubble film in the cake. And xanthan gum can improve the water retention and softness of cakes during baking and storage, and can effectively improve the taste of baked goods and extend the shelf life. At the same time, the present application also adds cyclodextrin, and cyclodextrin, as a type of cyclic oligosaccharide formed by more than 6 (usually 6, 7, 8) glucose molecules connected end to end, has a very peculiar spatial structure and a cylindrical hollow structure. Because there are many different groups on the glucose molecules "hanging" on the "wall" inside and outside its cavity, the inside and outside of the cyclodextrin cavity are made to have completely different properties: the outer surface has hydrophilicity, and the inner surface has lipophilicity. In this way, through its two-sidedness, a "bridge" is built between the oil and water that are difficult to dissolve together, thereby greatly improving the emulsifying activity of the composite emulsifier. In addition, cyclodextrin has a hollow cylindrical structure, which can embed molecules with high viscosity such as shellac, so that they can be better dispersed in the cake embryo. The structural advantages of cyclodextrin can make it have good binding performance with the dough, so that it can better bind with the bubble film and play its role in improving the toughness and strength of the bubble film. Alkyl glycoside improves the foaming performance, shellac and xanthan gum improve the toughness of the bubble film, and extend the shelf life of the cake. Cyclodextrin can improve the dispersion of molecules such as shellac and its ability to bind to the bubble film. Under the synergistic effect of several substances, especially the stabilization and fixation of shellac and xanthan gum, the synergistic cooperation of improving the strength of the bubble film makes the emulsifying activity of the compound emulsifier excellent.

[0007] Preferably, the amount of shellac added is 5 parts by weight.

[0008] By adopting the above technical solution, the amount of shellac added should not be too large. If the amount of shellac added is too large, the hardness of the cake will increase, which is not conducive to the taste of the cake.

[0009] Preferably, the added amount of cyclodextrin is 6 parts by weight.

[0010] By adopting the above technical solution, when the addition amount of cyclodextrin is too high, its embedding effect on the effective molecules is too large, and the sustained release intensity of the effective molecules is too high, which is not conducive to the emulsification effect of the compound emulsifier.

[0011] Preferably, the alkyl glucoside is C8-C14 alkyl glucoside.

[0012] By adopting the above technical solution, when the alkyl glucoside is C8-C14 alkyl glucoside, it is in powder form and is relatively easy to shape when preparing a powder emulsifier, and the alkyl glucoside of this molecular weight has excellent emulsification and foaming properties.

[0013] Preferably, the added amount of the alkyl glycoside is 5 parts by weight.

[0014] By adopting the above technical solution, the synergistic effect between the added amount of alkyl glycoside and other substances in the system is better.

[0015] Preferably, the small molecule alcohol solvent is one or both of propylene glycol and glycerol.

[0016] By adopting the above technical solution, both propylene glycol and glycerol can dissolve several surfactants well.

[0017] Preferably, the compound emulsifier further comprises 0.5-2 parts by weight of pectin.

[0018] By adopting the above technical solution, pectin can further improve the emulsification stability of the compound emulsifier, so that the emulsification activity of the compound emulsifier is improved to a certain extent.

[0019] In a second aspect, the present application provides a method for preparing a powdered composite emulsifier for cakes, using the following technical solution: A method for preparing a powdered composite emulsifier for cakes, comprising the following steps: S1. Add glyceryl monostearate, polyglycerol fatty acid ester, sorbitan monostearate, potassium stearate, propylene glycol monostearate, sorbitol and shellac to the small molecule alcohol solution, stir evenly to obtain a mixed solution A; S2, adding alkyl glucoside, xanthan gum and cyclodextrin into water, stirring evenly to obtain a mixed solution B; S3, mixing the mixed solution A and the mixed solution B, emulsifying by shearing, and then stirring to obtain an emulsion; S4, spray drying the emulsion obtained in S3 to obtain a powdered composite emulsifier for cakes.

[0020] By adopting the above technical scheme, the raw materials with good solubility in alcohol solution are first dissolved in the small molecule alcohol solution, the remaining substances are dissolved in water, and the cyclodextrin is dissolved in water. When the mixed solution A and the mixed solution B are mixed and stirred, the viscous molecules can be embedded to reduce their viscosity, so that the raw materials of the powder type compound emulsifier are evenly dispersed, and the emulsifying activity of the emulsifier can be improved, which is not easy to be lost during spray drying.

[0021] A method for preparing a powdered composite emulsifier for cakes, comprising the following steps: S1. Add glyceryl monostearate, polyglycerol fatty acid ester, sorbitan monostearate, potassium stearate, propylene glycol monostearate, sorbitol and shellac to the small molecule alcohol solution, stir evenly to obtain a mixed solution A; S2, mixing pectin and cyclodextrin, then adding 7-10 parts by weight of water to grind, then adding the mixture to the remaining water, and then adding alkyl polyglycoside and xanthan gum, stirring until dissolved, to obtain a mixed solution B; S3, mixing the mixed solution A and the mixed solution B, emulsifying by shearing, and then stirring to obtain an emulsion; S4, spray drying the emulsion obtained in S3 to obtain a powdered composite emulsifier for cakes.

[0022] By adopting the above technical solution, by premixing pectin and cyclodextrin, the cyclodextrin can embed the pectin to a certain extent, so that it is dissolved in water, and the viscosity of the solution is greatly reduced, thereby simplifying the preparation of the subsequent compound emulsifier.

[0023] In summary, the present application includes at least one of the following beneficial technical effects: 1. The present application provides an emulsifier with good foaming performance by compounding several surfactants, so that the cake can be foamed abundantly, evenly and quickly. In particular, the addition of alkyl glycoside makes the emulsifying foaming performance of the compound emulsifier excellent. Alkyl glycoside is used to improve the foaming performance, shellac and xanthan gum are used to improve the toughness of the foam film and extend the shelf life of the cake. Cyclodextrin can improve the dispersion of molecules such as shellac and their ability to bind to the foam film. Under the synergistic effect of several substances, the emulsifying activity of the compound emulsifier is excellent.

[0024] 2. The hardness of cakes prepared using the composite emulsifier prepared in this application is 0.216-0.234 kg / cm 2 The hardness at 7 days was between 0.284-0.445 kg / cm 2at the same time, the cake elasticity can be maintained at 0.958 and above, and can reach a maximum of 0.985. After being placed for 7 days, the elasticity can still reach between 0.851 and 0.943. Through testing, the batter specific volume of the cake is between 4.38 and 4.73 mL / g, and the cake specific volume is between 7.96 and 8.87 mL / g. This shows that the compound emulsifier of the present application, as a powder emulsifier, has excellent emulsifying activity and the prepared cake also has a better shelf life. DETAILED DESCRIPTION

[0025] The present application is further described in detail below in conjunction with the specific contents.

[0026] raw material The raw materials used in the examples of the present application are all commercially available, among which the alkyl glycoside is APG0814; the polyglycerol fatty acid ester is purchased from Shanghai Kaiyin Chemical Co., Ltd. and is food grade; the model of xanthan gum is 056 and is food grade; shellac is purchased from Jining Lotte Crafts Co., Ltd. and is food grade; the cyclodextrin is β-cyclodextrin and is food grade; and the remaining raw materials are all food grade.

[0027] Example 1 A powdered composite emulsifier for cakes, the raw materials and the amounts of the raw materials are shown in Table 1, and the preparation method is as follows: S1, adding glyceryl monostearate, polyglycerol fatty acid ester, sorbitan monostearate, potassium stearate, propylene glycol monostearate, sorbitol and shellac to glycerol, stirring evenly to obtain a mixed solution A; S2, adding alkyl glucoside, xanthan gum and cyclodextrin into water, stirring evenly to obtain a mixed solution B; S3, mixing the mixed solution A and the mixed solution B, emulsifying by high-speed shearing, and then stirring for 30 minutes to obtain an emulsion, the shear rate is 6000 rpm, and the shear time is 5 minutes; S4. The emulsion obtained in S3 is spray-dried at a drying temperature of 60° C. to obtain a powdered composite emulsifier for cakes.

[0028] Table 1 Raw materials and their usage in Example 1 (kg)

[0029] Example 2 A powdered composite emulsifier for cakes is different from Example 1 in that the amount of shellac added is 8 kg, and the remaining steps are the same as those of Example 1.

[0030] Example 3 A powdered composite emulsifier for cakes is different from Example 1 in that the amount of shellac added is 2 kg, and the remaining steps are the same as those of Example 1.

[0031] Example 4 A powdered composite emulsifier for cakes, which is different from Example 1 in that the added amount of cyclodextrin is 3 kg, and the remaining steps are the same as those of Example 1.

[0032] Example 5 A powdered composite emulsifier for cakes, which is different from Example 1 in that the added amount of cyclodextrin is 9 kg, and the remaining steps are the same as those of Example 1.

[0033] Example 6 A powdered composite emulsifier for cakes is different from Example 1 in that the raw materials of the composite emulsifier also include 1 kg of pectin. When preparing the composite emulsifier, pectin and cyclodextrin are mixed, and then 8 kg of water is added for grinding. The mixture is ground for 30 minutes, and then the mixture is added to the remaining water. Alkyl glucoside and xanthan gum are added and stirred until dissolved to obtain a mixed solution B. The remaining steps are the same as those in Example 1.

[0034] Comparative Example 1 A powdered composite emulsifier for cakes, which is different from Example 1 in that no alkyl polyglycoside is added to the raw materials, and the remaining steps are the same as those of Example 1.

[0035] Comparative Example 2 A powdered composite emulsifier for cakes is different from Example 1 in that the xanthan gum added in the raw materials is replaced by shellac of equal mass, and the remaining steps are the same as those in Example 1.

[0036] Comparative Example 3 A powdered composite emulsifier for cakes is different from Example 1 in that shellac added in the raw materials is replaced by xanthan gum of equal mass, and the remaining steps are the same as those in Example 1.

[0037] Comparative Example 4 A powdered composite emulsifier for cakes is different from Example 1 in that shellac and xanthan gum are not added to the raw materials, and the remaining steps are the same as those of Example 1.

[0038] Comparative Example 5 A powdered composite emulsifier for cakes is different from Example 1 in that cyclodextrin is not added to the raw materials, and the remaining steps are the same as those of Example 1.

[0039] Performance testing Detection method / test method: Powdered composite emulsifiers for cakes were prepared according to the preparation methods in Examples 1-6 and Comparative Examples 1-5, and then tested according to the following method. The test results are shown in Table 2.

[0040] Cake hardness and elasticity testing: Test method: The following formula is used to make cakes: 1000g low-gluten flour, 800g whole egg liquid, 750g granulated sugar, 400g water, 350g salad oil, 12g sodium bicarbonate, and 10g of compound emulsifier; the process is as follows: add low-gluten flour, whole egg liquid, granulated sugar, water, sodium bicarbonate and compound emulsifier into a blender, stir at high speed for 10min, then stir at low speed, add salad oil, add within 3min, stir evenly, injection mold, proof for 5min, bake at 180℃ for 30min, cool, and obtain cakes. Compound emulsifiers are prepared using compound emulsifiers of Examples 1-6 and Comparative Examples 1-4, respectively, to obtain corresponding cakes, which are then packed into polyethylene plastic bags, stored at room temperature, and tested for hardness and elasticity by a texture analyzer.

[0041] Cake volume detection: Prepare the cake in the same way, and then test the specific volume of the batter and the cake respectively.

[0042] Table 2 Test results of Examples 1-6 and Comparative Examples 1-5

[0043] It can be seen from the test data of Examples 1-6 and Comparative Examples 1-5, as well as Table 2, that the hardness of the cakes prepared using the composite emulsifier prepared in the present application is in the range of 0.216-0.234 kg / cm 2 The hardness at 7 days was between 0.284-0.445 kg / cm 2 at the same time, the cake elasticity can be maintained at 0.958 and above, and can reach a maximum of 0.985. After being placed for 7 days, the elasticity can still reach between 0.851 and 0.943. Through testing, the batter specific volume of the cake is between 4.38 and 4.73 mL / g, and the cake specific volume is between 7.96 and 8.87 mL / g. This shows that the compound emulsifier of the present application, as a powder emulsifier, has excellent emulsifying activity and the prepared cake also has a better shelf life.

[0044] The present invention provides an emulsifier with good foaming performance by compounding several surfactants, so that the cake can be foamed abundantly, evenly and quickly, especially the addition of alkyl polyglycoside makes the compound emulsifier have excellent foaming performance, the prepared cake has good batter specific volume and cake specific volume, the prepared cake has good resilience and soft taste. This can be verified by the test data of Example 1 and Comparative Example 1.

[0045] Shellac has thermoplasticity and thermosetting properties. It is used for wafer biscuits and chocolate coating to prevent them from getting wet and give them a bright luster. When added to the emulsifier formula, it can be incorporated into the bubble film to improve the toughness and stability of the bubble film. Shellac also has the effect of reducing the volatilization of water in the cake, thereby improving the elasticity of the cake and extending the shelf life of the cake. Xanthan gum has a good suspension effect on insoluble solids and oil droplets. Xanthan gum sol molecules can form super-bound ribbon-shaped spiral copolymers, forming a fragile mesh structure similar to glue, so they can support the morphology of solid particles, droplets and bubbles, showing a strong emulsification stabilization effect and high suspension ability. The addition of xanthan gum can further improve the toughness and stability of the bubble film in the cake. That is to say, the simultaneous addition of shellac and xanthan gum can improve the foam stabilization and solidification of the emulsifier, and improve the effect of the bubble film strength, and there is a synergistic effect between the two. It can be verified by the detection of Example 1 and Comparative Examples 2-4 that the addition of shellac and xanthan gum can indeed improve the elasticity, batter specific volume and cake specific volume of the cake, and at the same time improve the hardness of the cake to a certain extent. Without the addition of shellac, the foam stabilizing effect of the emulsifier is reduced, so the elasticity, batter specific volume and cake specific volume of the cake are reduced; when xanthan gum is not added, the foam film toughness of the cake is increased too much, but the foam stabilizing performance is insufficient, so that the hardness of the cake increases faster over time, and the elasticity, batter specific volume and cake specific volume of the cake are reduced.

[0046] And xanthan gum can improve the water retention and softness of cakes during baking and storage, and can effectively improve the taste of baked goods and extend the shelf life. At the same time, the present application also adds cyclodextrin, and cyclodextrin, as a type of cyclic oligosaccharide formed by more than 6 (usually 6, 7, 8) glucose molecules connected end to end, has a very peculiar spatial structure and a cylindrical hollow structure. Because there are many different groups on the glucose molecules "hanging" on the "wall" inside and outside its cavity, the inside and outside of the cyclodextrin cavity are made to have completely different properties: the outer surface has hydrophilicity, and the inner surface has lipophilicity. In this way, through its two-sidedness, a "bridge" is built between the oil and water that are difficult to dissolve together, thereby greatly improving the emulsifying activity of the composite emulsifier. And cyclodextrin is a hollow cylindrical structure, which can embed molecules with larger viscosity such as shellac, so that it can be better dispersed in the cake embryo, and the structural advantage of cyclodextrin can make it have good binding performance with dough, so as to better combine with the bubble film, and play its role in improving the toughness and strength of the bubble film. The foaming performance is improved by alkyl glycoside, and shellac and xanthan gum improve the stability and toughness of the bubble film, prolong the shelf life of the cake, and cyclodextrin can improve the dispersion of molecules such as shellac and its ability to combine the bubble film, and under multiple effects, the emulsifying activity of the composite emulsifier is excellent. It can be verified by the test data of Example 1 and Comparative Examples 1-5.

[0047] It can be seen from the test data of Examples 1-3 that the amount of shellac added should not be too large. If it is added in too large an amount, the hardness of the cake will increase, which is not conducive to the taste of the cake. It can be seen from the test data of Examples 1 and 4-5 that when the amount of cyclodextrin added is too high, its embedding effect on the effective molecules is too large, and the sustained release effect on the effective molecules is too strong, which is not conducive to the emulsification effect of the composite emulsifier.

[0048] It can be seen from the test data of Example 1 and Example 6 that after pectin is added to the compound emulsifier of the present application, the pectin can further improve the emulsification stability of the compound emulsifier, so that the emulsification activity of the compound emulsifier is improved to a certain extent.

[0049] This specific embodiment is merely an explanation of the present invention and is not a limitation of the present invention. After reading this specification, those skilled in the art may make non-creative modifications to the present embodiment as needed. However, as long as they are within the scope of the claims of the present invention, they are protected by the patent law.

Claims

1. A powdered composite emulsifier for cakes, characterized in that: The invention is prepared from the following raw materials in parts by weight: 80-100 parts of small molecule alcohol solvent, 6-10 parts of glyceryl monostearate, 3-7 parts of polyglycerol fatty acid ester, 3-5 parts of sorbitan monostearate, 2-4 parts of potassium stearate, 4-8 parts of propylene glycol monostearate, 6-10 parts of sorbitol, 3-7 parts of alkyl glycoside, 2-6 parts of xanthan gum, 2-8 parts of shellac, 3-9 parts of cyclodextrin and 70-90 parts of water.

2. The powdered composite emulsifier for cake according to claim 1, characterized in that: The added amount of the shellac is 5 parts by weight.

3. The powdered composite emulsifier for cake according to claim 1, characterized in that: The added amount of the cyclodextrin is 6 parts by weight.

4. The powdered composite emulsifier for cake according to claim 1, characterized in that: The alkyl glycoside is C8-C14 alkyl glucoside.

5. The powdered composite emulsifier for cake according to claim 1, characterized in that: The added amount of the alkyl glycoside is 5 parts by weight.

6. The powdered composite emulsifier for cake according to claim 1, characterized in that: The small molecule alcohol solvent is one or both of propylene glycol and glycerol.

7. The powdered composite emulsifier for cake according to claim 1, characterized in that: The composite emulsifier also includes 0.5-2 parts by weight of pectin.

8. A method for preparing the powdered composite emulsifier for cake according to any one of claims 1 to 6, characterized in that: It includes the following steps: S1. Add glyceryl monostearate, polyglycerol fatty acid ester, sorbitan monostearate, potassium stearate, propylene glycol monostearate, sorbitol and shellac to the small molecule alcohol solution, stir evenly to obtain a mixed solution A; S2, adding alkyl glucoside, xanthan gum and cyclodextrin into water, stirring evenly to obtain a mixed solution B; S3, mixing the mixed solution A and the mixed solution B, emulsifying by shearing, and then stirring to obtain an emulsion; S4, spray drying the emulsion obtained in S3 to obtain a powdery composite emulsifier for cakes.

9. A method for preparing the powdered composite emulsifier for cake according to claim 7, characterized in that: It includes the following steps: S1. Add glyceryl monostearate, polyglycerol fatty acid ester, sorbitan monostearate, potassium stearate, propylene glycol monostearate, sorbitol and shellac to the small molecule alcohol solution, stir evenly to obtain a mixed solution A; S2, mixing pectin and cyclodextrin, then adding 7-10 parts by weight of water to grind, then adding the mixture to the remaining water, and then adding alkyl polyglycoside and xanthan gum, stirring until dissolved, to obtain a mixed solution B; S3, mixing the mixed solution A and the mixed solution B, emulsifying by shearing, and then stirring to obtain an emulsion; S4, spray drying the emulsion obtained in S3 to obtain a powdered composite emulsifier for cakes.

Images