Special emulsifier for high-protein cake and preparation method thereof

Abstract

The invention discloses a special emulsifier for a high-protein cake and a preparation method thereof, and belongs to the field of food additives. Aiming at potential safety hazards and nutritional defects of a traditional chemical synthetic emulsifier, a novel plant-based emulsification system is constructed by compounding soybean protein isolate, soybean protein concentrate, starch, dietary fibers and a functional thickening agent. According to the emulsifying agent, 40-60 parts of soybean protein isolate is used as a core emulsifying component, 5-15 parts of soybean protein concentrate is supplemented to enhance the water binding capacity, 10-30 parts of starch is combined to regulate and control the rheological property of paste, and 2-10 parts of soybean dietary fibers and 1-6 parts of a thickening agent are added to form a synergistic network. The emulsifier disclosed by the invention can obviously improve the stability of cake batter (bubble height difference is less than or equal to 4mm), increase the specific volume of a finished product (4.95-5.25 ml / g), and endow the product with high protein content (greater than or equal to 15g / 100g) and natural nutritional characteristics. The traditional chemical emulsifier can be completely replaced, and the requirements of the healthy baking industry for safe, nutritional and functional products are met.

Description

Technical Field

[0001] This invention relates to the field of food additives technology, specifically to a high-protein cake emulsifier and its preparation method. Background Technology

[0002] With the improvement of people's living standards and the enhancement of health awareness, the chemically synthesized emulsifiers widely used in traditional cake production are gradually being questioned by the market due to their potential safety hazards and incompatibility with the concept of natural health. Currently, most commercially available cake emulsifiers are mainly chemically synthesized products such as monoglycerides and sucrose esters. Although these substances can achieve uniform dispersion of oil and water phases by reducing interfacial tension, their safety issues (such as metabolic residues and interference with intestinal flora) have long been a concern for consumers. Studies have shown that excessive intake of artificial synthetic emulsifiers may lead to health risks such as increased intestinal permeability and insulin resistance, which runs counter to the green, natural, and nutritious development direction pursued by the modern food industry.

[0003] Against this backdrop, the development of plant-derived emulsifiers has become an important direction for the industry. Soy protein, as a high-quality plant protein source, is rich in both hydrophobic and hydrophilic groups, theoretically possessing excellent emulsifying properties. However, relying solely on soy protein isolate or soy protein concentrate presents significant technical bottlenecks: while soy protein isolate has high emulsifying activity, its insufficient solubility and water-holding capacity can easily lead to instability in cake batter systems; while soy protein concentrate retains some dietary fiber, its protein content is low (usually below 70%), making it difficult to meet the nutritional fortification requirements of high-protein baked goods. Furthermore, the synergistic effects of single protein components in complex baking environments have not been fully explored, resulting in existing plant protein emulsifiers generally exhibiting problems such as weak foaming ability, poor foam stability, and low product yield in practical applications.

[0004] It is worth noting that existing reports on compound plant protein emulsifiers are mostly focused on theoretical research, lacking systematic formulation design for cake-specific products. For example, while one published paper proposes using a combination of soy protein isolate and konjac gum in cake production, its formulation does not consider the regulatory effect of starch components on the rheological properties of the batter, nor does it verify the effect of the compound emulsifier on improving the microstructure of the cake. Another patent involves the synergistic application of soy protein concentrate and guar gum, but its total protein addition is only 30-40 parts, which cannot meet the functional requirements of high-protein cakes. More importantly, existing technologies have not established a quantitative relationship between the proportion of emulsifier components, preparation process parameters, and cake quality indicators, making precise control difficult to achieve in industrial production.

[0005] There is an urgent need to develop a cake-specific emulsifier with natural plant proteins as its core, achieving multifunctional synergy through scientific formulation. This emulsifier must not only overcome the performance limitations of single components but also enhance batter stability, improve cake texture, and impart higher nutritional value to the product through synergistic effects between components. Simultaneously, its preparation process must consider both the feasibility of large-scale production and cost control to meet the baking industry's actual demand for efficient, stable, and safe food additives. Summary of the Invention

[0006] The purpose of this invention is to provide a high-protein cake emulsifier and its preparation method. To achieve the above objective, this invention is implemented through the following technical solution: a high-protein cake emulsifier and its preparation method. The high-protein cake emulsifier described in this claim uses soy protein isolate as the core raw material, with a protein content exceeding 90%, exhibiting significant nutritional advantages compared to traditional chemically synthesized emulsifiers. The hydrophobic and hydrophilic groups in the soy protein isolate molecules can form a stable interfacial film through electrostatic interaction, effectively encapsulating air bubbles in the cake batter and preventing them from breaking during baking. Simultaneously, the addition of soy protein concentrate compensates for the insufficient water-holding capacity of a single protein component, and its dietary fiber can absorb free water in the batter, delaying the starch aging process. The introduction of a starch mixture (corn starch, sweet potato starch, etc.) further optimizes the rheological properties of the batter. The high amylose content of corn starch enhances the batter's toughness, while the amylopectin content of sweet potato starch helps form a fine honeycomb structure. The synergistic effect of thickeners (guar gum, xanthan gum, etc.) inhibits bubble coalescence by increasing system viscosity, while the emulsifying activity of powdered phospholipids reduces oil-water interfacial tension, allowing fat particles to be evenly dispersed in the batter. The addition of powdered sugar participates in the Maillard reaction during baking, enhancing the cake's crust color and flavor. Through the synergistic effect of multiple components, this emulsifier can significantly improve the cake's gas retention and stability without the use of chemically synthesized additives. The gradient ratio of soy protein isolate to protein concentrate (40-60 parts and 5-15 parts) allows the batter to quickly form stable foam during mixing, while the composite structure of starch and thickener effectively delays bubble collapse in the later stages of baking, ultimately achieving a 15-20% increase in cake volume and a more than 50% improvement in bubble stability.

[0007] Furthermore, when a mixture of corn starch and sweet potato starch is used, the gelatinization characteristics of the two starches complement each other. Corn starch has a higher gelatinization temperature (approximately 68-72°C), which can maintain the structural strength of the batter during high-temperature baking; sweet potato starch has a lower gelatinization temperature (approximately 60-65°C), which can promote starch water absorption and swelling in the early stages of mixing, forming a dense network structure. The ratio of 10 parts corn starch to 12 parts sweet potato starch in Example 1 has been verified to achieve the best synergistic effect, making the viscosity gradient of the batter change gradually during mixing and reducing the damage to the bubble structure caused by mechanical shear. This starch combination allows the cake batter to foam quickly during the mixing stage while maintaining bubble stability during baking. Experimental data show that the uniformity of bubble diameter distribution in cakes using this formula is 35% higher than that of a single starch system, and the finished cake has a more uniform pore wall thickness and a 28% improved texture.

[0008] Furthermore, when a mixture of xanthan gum and carrageenan is used as the thickener, the two form a three-dimensional network structure through intermolecular entanglement. The pseudoplastic properties of xanthan gum reduce batter viscosity, facilitating uniform bubble dispersion during mixing; while the gelling ability of carrageenan enhances the gas-holding capacity of the batter at high temperatures. In Example 3, the xanthan gum to carrageenan ratio (1:2) was verified to balance batter flowability and stability, reducing the viscosity of the batter by 18% during high-speed mixing and decreasing the foam height loss after standing for 10 minutes by 42%. This thickener combination significantly improves the shear resistance of the batter, reducing the negative impact of equipment shear rates on bubble structure in industrial production by 30%. Simultaneously, the addition of carrageenan allows the cake to retain more than 85% of its initial volume after cooling, effectively solving the problem of cake collapse easily caused by traditional plant protein emulsifiers.

[0009] Furthermore, when the amount of soy protein isolate is controlled at 50-60 parts, its high emulsifying activity can fully encapsulate the fat particles in the batter, forming a stable O / W emulsion. In Example 2, the addition of 60 parts of soy protein isolate increased the foam volume of the batter by 40% compared to the control group, and extended the foam half-life to 2.3 times that of the control group. Within this dosage range, protein molecules can form a dense interfacial film through hydrophobic interactions, effectively preventing batter stratification caused by oil seepage. The addition of a high proportion of soy protein isolate significantly improves the emulsification efficiency of the cake batter, reducing mixing time by more than 20%. At the same time, the encapsulation effect of protein molecules on fat particles improves the smoothness of the finished cake, increases the moisture content by 12%, and is closer to the quality characteristics of traditional animal butter cakes.

[0010] Furthermore, when the amount of soy protein concentrate is controlled at 5-10 parts, its dietary fiber components can absorb 30-40% of the free water in the batter, slowing down the starch retrogradation rate. In Example 2, the addition of 9 parts of soy protein concentrate allowed the cake to maintain 90% of its initial firmness after refrigeration at 4°C for 24 hours, a 25% improvement compared to the control group. In addition, the soy isoflavones in the protein concentrate have natural antioxidant properties, which can extend the shelf life of the cake. This range of protein concentrate dosage ensures emulsification performance while giving the cake better moisturizing and anti-aging capabilities. Experimental data show that the cake with 9 parts of protein concentrate added has a moisture loss rate of only 3.2% after being stored at room temperature for 7 days, which is significantly lower than that of the cake prepared with traditional emulsifiers (moisture loss rate of 8.7%).

[0011] Furthermore, when the amount of soybean dietary fiber is controlled at 3-6 parts, its water-holding and swelling properties can optimize the water retention of the batter. In Example 4, the addition of 3 parts dietary fiber allowed the batter to absorb 2.5 times its own weight in water during mixing, and the pH value of the batter remained stable within the range of 6.8-7.2. At this dosage, the dietary fiber can also delay the destruction of the batter structure by proteases through a physical barrier effect. The addition of dietary fiber reduced the moisture evaporation of the cake during baking by 15% and increased the moisture content of the finished cake by 18%. At the same time, the microporous structure of the fiber components can adsorb volatile aroma components, making the cake flavor release more lasting.

[0012] Furthermore, when a mixture of sodium carboxymethyl cellulose and carrageenan is used as the thickener, the two form an elastic network structure through hydrogen bonding. In Example 5, the ratio of 2 parts sodium carboxymethyl cellulose to 2 parts carrageenan resulted in a 12% increase in batter viscosity under high-speed stirring, while improving foam stability by 60% after standing for 10 minutes. This combination also exhibits good thermal stability, adapting to temperature fluctuations in industrial production. This thickener combination allows for controllable viscosity increases in the batter during the stirring stage, reducing equipment energy consumption by 15%. Simultaneously, the gelling properties of carrageenan make the cake less prone to breakage when sliced, increasing the yield by 8-10%.

[0013] Furthermore, the starch mixture is prepared using a mixing procedure of 3 minutes forward and 3 minutes reverse, which ensures uniform dispersion of corn starch and sweet potato starch particles. In Example 1, the mixture of 10 parts corn starch and 12 parts sweet potato starch, after this process, achieved a gelatinization uniformity of 92%, an improvement of 18% compared to unidirectional stirring. The stepwise addition of the thickener mixture optimizes component distribution through a gradient penetration mechanism, maximizing the synergistic effect of xanthan gum and carrageenan. The stepwise mixing process improves the interaction efficiency between starch and thickener, controlling the viscosity standard deviation of the batter within ±1.5% at the end of mixing, ensuring that the stability difference between different batches of product is less than 5%.

[0014] Furthermore, when the ratio of corn starch to sweet potato starch in the starch mixture is 1:1, the difference in gelatinization temperature between the two can form a gradient gel network. In Example 1, the starch mixture with this ratio begins to gelatinize in the 55-60℃ range, gradually forming a three-dimensional structure, resulting in more uniform temperature conduction during baking. This starch blend system at this ratio can reduce the temperature difference between the center and edge of the cake to 8-10℃, reducing localized overcooking. The gradient gelatinization characteristic improves the uniformity of the cake's internal structure, reducing the standard deviation of pore diameter by 40%. Sensory evaluation shows that the cake texture of this formula is closer to the dense texture of traditional chiffon cake, with a 22% higher taste score compared to a single starch system.

[0015] Furthermore, when the emulsifier is added at 20% of the total batter mass, its emulsifying activity and stability reach an optimal balance. In Example 2, the 20% addition of emulsifier resulted in a batter foam volume of 850ml, a 23% increase compared to the control group (15% addition). This addition amount of emulsifier can completely replace traditional chemical emulsifiers (such as monoglycerides) without any undesirable flavor residue. The cost-effective addition amount reduces production costs by 18-25% while meeting the demand of the high-end baking market for additive-free chemical emulsifiers. Production practice shows that the emulsifier at this addition amount can withstand the high-speed shearing of continuous production lines, reducing equipment wear rate by 12%.

[0016] This invention provides an emulsifier specifically for high-protein cakes and its preparation method, which has the following beneficial effects: Firstly, this invention creatively combines soy protein isolate and protein concentrate in a gradient manner to form a unique protein combination system. Experimental data shows that within a ratio of 40-60 parts soy protein isolate and 5-15 parts protein concentrate, the total protein content of the emulsifier can reach 55-65%, an increase of more than 30% compared to single protein ingredients. This high protein characteristic not only meets the needs of modern consumers for functional baked goods but also enhances the gas-holding capacity of the batter through the interaction between protein molecules. For example, in Example 2, using a ratio of 60 parts soy protein isolate and 9 parts protein concentrate, the cake volume reached 5.25 ml / g, an increase of 21.5% compared to 4.32 ml / g in Comparative Example 1 (using only protein concentrate), significantly improving the cake's fluffiness and texture.

[0017] Secondly, this invention is the first to introduce a starch complex system into a plant protein emulsifier formulation, optimizing the rheological properties of the batter through the synergistic effect of multiple starches such as corn starch and sweet potato starch. In Example 1, a mixture of 10 parts corn starch and 12 parts sweet potato starch was used. The difference in gelatinization temperatures between the two starches formed a gradient gel network, effectively delaying the collapse of the batter during baking. Testing showed that the bubble stability of the cake under this formulation reached 3 mm (compared to 8 mm in Comparative Example 3), and the foam height loss was reduced by 62.5% after the batter stood for 10 minutes, significantly improving the fineness and uniformity of the cake texture.

[0018] Thirdly, this invention achieves controllable adjustment of the batter texture through modular combinations of thickeners. The xanthan gum and carrageenan compound scheme proposed in claim 3 (Example 3) utilizes the pseudoplastic flow properties of xanthan gum and the gel-strengthening effect of carrageenan to form a stable three-dimensional network structure in the batter during stirring. Data shows that the uniformity of the cake's pore diameter distribution under this system is 40% higher than the comparative example, and the finished cake achieves an elasticity score of 95 out of 100, a significant advantage over cakes prepared with traditional emulsifiers (83 points).

[0019] Fourth, this invention innovatively introduces powdered phospholipids as an auxiliary emulsifier, enhancing emulsification efficiency through the strong interfacial adsorption capacity of phosphatidylcholine. In Example 5, a ratio of 5 parts powdered phospholipids to 2 parts sodium carboxymethyl cellulose was used, enabling efficient emulsification of whole egg liquid and oil even with a low addition amount (20%). Testing showed that the foam volume of the cake batter under this formula increased by 35% compared to the control group, and the foam half-life was extended to 2.3 times that of the control group, effectively solving the technical problem of insufficient foaming ability of traditional plant protein emulsifiers.

[0020] Fifth, this invention establishes a systematic preparation process parameter system, optimizing the synergistic effect of components through a stepwise mixing strategy. The "3 minutes forward rotation, 3 minutes reverse rotation" mixing procedure specified in claim 8, combined with the stepwise addition of starch premixing and thickener, creates a gradient penetration structure in the spatial distribution of each component. Process verification in Example 6 shows that this process increases the contact probability between soy protein isolate and dietary fiber by 2.7 times, thereby more effectively utilizing the water-holding capacity of dietary fiber and the emulsifying activity of protein, ultimately resulting in a cake score of over 92 points.

[0021] Sixth, this invention achieves a balance between cost and function through the refined design of component ratios. The preferred range of soy protein isolate (50-60 parts) and the gradient ratio of concentrated protein (5-10 parts) defined in claims 4-7 control raw material costs within a reasonable range while ensuring high protein content. Data shows that the production cost of emulsifiers using this formula is 18-25% lower than that of pure soy protein isolate systems, while still maintaining excellent performance with a cake volume ≥4.95ml / g and bubble stability ≤4mm.

[0022] Seventh, this invention improves the flavor release of cakes through the synergistic effect of powdered sugar. The formula in Example 4, which adds 6 parts powdered sugar, slows down the Maillard reaction process through the interaction between sugar molecules and proteins, allowing the cake to develop a richer caramel flavor during baking. Sensory evaluation shows that the aroma intensity of the cake made with this formula is 37% higher than that of the comparative formula, and the perceived sweetness is more mellow and natural.

[0023] Eighth, this invention establishes a complete performance evaluation system, verifying product advantages through multiple dimensions such as specific volume, stability, and taste. Comparative experiments of Examples 1-3 show that cakes prepared with emulsifiers lacking soy protein isolate, concentrated protein, or dietary fiber have a 14-18% decrease in specific volume, a more than 50% reduction in bubble stability, and a 13-19 point decrease in overall score, fully highlighting the necessity of the technical solution of this invention.

[0024] Ninth, this invention achieves feasibility and controllability for industrial production. The starch mixing ratio (corn:sweet potato = 1:1) and mixing time parameters (3 minutes forward rotation / 3 minutes reverse rotation) specified in claim 9 control the standard deviation of starch gelatinization within ±2.1%, ensuring the performance consistency of different batches of products. Actual production verification shows that the emulsifier yield using this process reaches 92%, which is 15 percentage points higher than that of the traditional process.

[0025] Tenth, this invention expands the application scenarios of plant protein emulsifiers. In addition to conventional cakes, laboratory data shows that this emulsifier also performs excellently in low-fat baked goods such as chiffon cakes and sponge cakes, improving batter stability by 28-35%, providing important technical support for the development of plant-based baked goods. Detailed Implementation

[0026] Exemplary embodiments will now be described in detail. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with this disclosure. Rather, they are merely examples of apparatuses consistent with some aspects of this disclosure as detailed in the appended claims.

[0027] The technical solutions in the embodiments of the present invention will be clearly and completely described below. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0028] How to use: (1) Raw material pretreatment stage (a) Starch premixing: Weigh out corn starch, sweet potato starch and other starch components (total weight 10-30 parts) according to the formula ratio, add them to the mixer, set the mixing program to rotate forward for 3 minutes and reverse for 3 minutes to ensure that the starch particles are evenly dispersed and form a basic gelatinized structure.

[0029] (b) Thickener activation: Guar gum, xanthan gum, carrageenan and other thickeners (1-6 parts by weight) are mixed separately and stirred for 3 minutes in the forward direction and 3 minutes in the reverse direction to activate the cross-linking activity between thickener molecules, providing stable support for the subsequent batter system.

[0030] (2) Main material compounding stage (c) Core protein component fusion: Add soy protein isolate (40-60 parts), soy protein concentrate (5-15 parts), and soy dietary fiber (2-10 parts) in sequence, mixing while rotating clockwise for 3 minutes and counterclockwise for 3 minutes. This step requires controlling the temperature within the range of 25-30℃ to avoid protein denaturation due to high temperatures.

[0031] (d) Integration of functional excipients: Slowly add powdered phospholipids (2-5 parts) and sugar powder (5-10 parts) to the mixer and continue the mixing program of 3 minutes forward and 3 minutes reverse to ensure that phospholipid molecules are evenly adsorbed on the protein surface and form an efficient emulsified interface.

[0032] (3) Batter preparation stage (e) Basic batter preparation: Mix the basic ingredients such as low-gluten flour, whole egg liquid, and water according to the conventional cake recipe, and add the emulsifier mixture prepared in the above steps (the total amount added accounts for 20% of the total mass of the batter). First, stir at high speed for 6 minutes until the batter volume expands and there are no obvious dry powder particles, and then stir at low speed for 3 minutes to eliminate large air bubbles.

[0033] (f) Oil emulsification and integration: Under low-speed stirring, slowly add oil components such as salad oil and continue stirring for 3 minutes to make the oil particles evenly dispersed in the protein-starch complex system to form a stable O / W type emulsion.

[0034] (4) Baking control stage (g) Pouring and Baking: After pouring the batter into the mold, bake at a constant temperature of 180℃ for 30 minutes. During baking, the oven humidity must be kept stable to prevent the surface of the batter from forming a skin too quickly, which could cause the inside to collapse.

[0035] (h) Cooling and storage: After baking, allow to cool to room temperature, then seal in packaging and store at room temperature for 7 days. Experiments show that cakes using this emulsifier have a moisture loss rate of ≤3.2% during storage, which is significantly lower than that of cakes prepared with traditional emulsifiers (moisture loss rate of 8.7%).

[0036] (5) Control of key process parameters (i) Mixing sequence constraint: The order of “starch premixing → thickener activation → core protein fusion → auxiliary material integration” must be strictly followed. Any change in the order of steps will cause the emulsion system to collapse and the gas holding capacity of the batter to decrease by more than 40%.

[0037] (j) Temperature-sensitive control: The activity window of soy protein isolate is 25-30℃. If the mixing temperature exceeds 35℃, stirring must be stopped immediately and cooling measures must be taken. Otherwise, protein aggregation will occur, reducing the cake volume by 15%-20%.

[0038] (6) Application scenario adaptation (k) General-purpose cakes: Suitable for low-fat baked products such as chiffon cakes and sponge cakes, with a 28%-35% improvement in batter stability and a 40% improvement in air pocket uniformity compared to traditional emulsifiers.

[0039] (l) High-protein customized version: For the needs of fitness and meal replacement cakes, the amount of soy protein isolate can be increased to 60 parts, combined with 9 parts of soy protein concentrate, so that the protein content of the finished product is ≥15g / 100g, meeting special dietary needs.

[0040] (7) Equipment compatibility description (m) Applicable machine type: This emulsifier is suitable for vertical mixers with a capacity of ≥5L. The speed of the mixing blades should be controlled within the range of 300-500rpm. Too high a speed will cause the starch to be over-gelatinized, while too low a speed will affect the uniformity of mixing.

[0041] (n) Maintenance cycle: The inner wall of the mixer needs to be cleaned of residual starch after each batch to avoid cross-contamination that could lead to abnormal batter viscosity.

[0042] (8) Handling Abnormal Situations (o) Insufficient batter foaming: If the batter volume does not meet expectations, check if the soy protein isolate has clumped or been improperly stored. It is recommended to replace with a new batch of protein and repeat step (c).

[0043] (p) Poor foam stability: If the foam height drops by more than 5mm after standing for 10 minutes, check whether the powdered phospholipid has become damp and ineffective. If necessary, add 0.5-1 part of phospholipid and extend the mixing time to 4 minutes.

[0044] (9) Quality Inspection Standards (q) Emulsification activity verification: The interfacial tension of oil and water is measured by an interfacial tension meter. A qualified emulsifier should make the interfacial tension ≤30mN / m.

[0045] (r) Physicochemical properties of finished product: Cake specific volume ≥ 4.95 ml / g, bubble stability (height difference) ≤ 4 mm, acid value ≤ 5 mg KOH / g, peroxide value ≤ 0.25 g / 100 g.

[0046] (10) Technical effect guarantee (s) Nutritional fortification: Each 100g cake contains ≥15mg of soy isoflavones and ≥3g of dietary fiber, which is more than 3 times more nutritious than traditional cakes.

[0047] (t) Safety verification: Acute toxicity test (LD50 > 5000 mg / kg BW) and allergen screening confirmed that this product has no chemical residues and complies with GB 2760-2014 food safety standards.

[0048] Example: Example 1 (Optimization Scheme for Starch Complex System) This embodiment provides a method for preparing an emulsifier based on a gradient starch compound, suitable for cake batter systems with high moisture content. Its core feature is: Starch premixing process: Corn starch and sweet potato starch are mixed at a mass ratio of 1:1 and then added to a mixer. The mixer is set to run clockwise for 3 minutes and counterclockwise for 3 minutes to form a uniformly dispersed premixed system of the two starch granules. This process can effectively control the gelatinization temperature gradient of the batter. Corn starch provides structural support at the high temperature stage (about 68°C), while sweet potato starch enhances water retention at the low temperature stage (about 62°C).

[0049] Protein-starch synergistic activation: After starch premixing, add a mixture of soy protein isolate and soy protein concentrate in a specific ratio (total protein addition 45-55 parts). Mix using a 3-minute clockwise and 3-minute counter-clockwise mixing cycle to ensure protein molecules evenly coat the starch granules, forming a stable protein-starch complex structure. This step improves the foaming efficiency of the batter during the mixing stage and delays bubble collapse during later baking.

[0050] Dietary fiber fortification: Add 3-8 parts of soybean dietary fiber to the system and extend the mixing time to 4 minutes to ensure the fiber is fully dispersed in the protein-starch network. This component can absorb 25-35% of the free water in the batter, slow down starch retrogradation, and improve the volume retention of the cake after refrigeration.

[0051] Technical advantages: The gradient starch system creates a temperature field with an internal and external temperature difference of ≤12℃ during baking at 180℃, reducing localized overcooking. The protein-starch complex structure reduces the standard deviation of cake air pocket diameter by 35% and improves texture by 28%. The addition of dietary fiber ensures that the finished cake retains ≤4.2% moisture after 7 days of storage at room temperature. Example 2 (Modular Combination Scheme of Thickener) This embodiment designs an adjustable thickener combination scheme to meet the needs of different baking processes. Its core features include: Dual-colloid synergistic system: Xanthan gum and carrageenan are mixed at a mass ratio of 1:1.5. An intermittent mixing program of 2 minutes forward rotation, 1 minute pause, and 3 minutes reverse rotation activates the entanglement of colloidal molecules. This combination forms an elastic-plastic dual-network structure in the batter, inhibiting bubble coalescence while maintaining batter fluidity.

[0052] Fiber-Colloid Gradient Penetration: Soy dietary fiber (2-5 parts) is added during the thickener mixing stage. By extending the mixing time to 5 minutes, the fiber components penetrate into the gaps in the colloidal network. This process can improve the thixotropy of the batter and increase air retention during mixing by 30%.

[0053] Phosphate ester synergistic effect: Adding powdered phospholipids (2-4 parts) forms an electrostatic adsorption layer with the thickener system under low-speed stirring conditions. This component can reduce the oil-water interfacial tension to below 32 mN / m, improving the dispersion uniformity of fat particles.

[0054] Technical advantages: The dual-colloid system allows for controllable viscosity increase in the batter during high-speed mixing (≤18%), reducing equipment energy consumption by 15%. The synergistic effect of phospholipids increased the foam volume of cake batter by 25% and prolonged the foam half-life to 2.1 times that of the control group. Modular design allows for adaptation to different product requirements, such as chiffon cake (low viscosity), sponge cake (medium viscosity), and pound cake (high viscosity). Example 3 (Protein Gradient Ratio Scheme) This embodiment develops an emulsifier formulation suitable for specific dietary needs by adjusting the ratio of soy protein isolate to soy protein concentrate. High-protein fortified version: 60-70 parts soy protein isolate, 5-8 parts soy protein concentrate, and 3-5 parts soy dietary fiber. This formula increases the total protein content (≥65 parts) to ensure the finished cake has a protein content of ≥18g / 100g, meeting the needs of fitness enthusiasts.

[0055] Enhanced Functionality: Add 0.3-0.5 parts of γ-aminobutyric acid (GABA) to the basic formula to create a synergistic effect with soy isoflavones. This component can lower the pH of the batter to 6.2-6.5, slow down the Maillard reaction process, and give the cake a light golden-yellow color.

[0056] Hypoallergenic formula: Utilizes enzymatically hydrolyzed soy protein isolate (molecular weight ≤3kDa) to reduce allergen content to below 0.5mg / kg. This process requires 6 hours of enzymatic hydrolysis at 40℃ to ensure that protein activity and emulsification properties are not affected.

[0057] Technical advantages: The high-protein formula increases the cake's volume to 5.1-5.3 ml / g, a 18-20% increase compared to cakes prepared with traditional emulsifiers. The GABA synergistic system resulted in a cake hardness change rate of ≤8% after 24 hours in an accelerated aging test at 40℃. The hypoallergenic formula is ISO 22000:2018 certified, and allergen testing complies with EU food regulations (Regulation (EU) No 1169 / 2011). Example 4 (Process Parameter Optimization Scheme) This embodiment focuses on optimizing mixing process parameters to improve emulsifier preparation efficiency and stability: Gradient heating mixing: Set the mixer program to: Phase I (0-5 minutes): Rotate clockwise for 3 minutes + counterclockwise for 3 minutes at room temperature (25℃). Stage II (5-10 minutes): Increase the temperature to 35℃, maintain clockwise rotation for 2 minutes + counterclockwise rotation for 2 minutes. Phase III (10-15 minutes): Cool down to 25℃, rotate clockwise for 3 minutes + counterclockwise for 3 minutes. This process avoids protein denaturation caused by high temperatures, while promoting the directional alignment of phospholipid molecules on the protein surface.

[0058] Vacuum degassing: After mixing, perform vacuum degassing for 5 minutes (pressure ≤ -0.08MPa) to remove more than 90% of the trapped gases in the batter. This step can significantly reduce the volume shrinkage rate during baking.

[0059] Dynamic storage conditions: The finished emulsifier should be sealed and stored in an environment of 15-20℃ with humidity controlled at 45-55%RH. Experiments have shown that the emulsifier activity can be maintained for 12 months without degradation under these conditions.

[0060] Technical advantages: The gradient heating process achieves a starch gelatinization uniformity of over 95%, which is 12% higher than that of constant temperature mixing. Vacuum degassing reduces the standard deviation of initial air bubble diameter in the batter to ≤25μm, resulting in a 38% improvement in the uniformity of air pockets in the finished cake. Dynamic storage conditions ensured the emulsifier remained stable during accelerated testing at 37°C, extending the shelf life to 18 months. Example 5 (Combined Application Scenario Solution) This example demonstrates the adaptability of emulsifiers in different baking scenarios: For low-sugar cakes: Reduce the amount of powdered sugar in the recipe to 3-5 parts, and increase the amount of sorbitol (5-8 parts) as a substitute. This adjustment requires simultaneous optimization of the starch premixing time to 4 minutes to ensure that the system's moisture retention is not affected.

[0061] For gluten-free cakes: Replace some of the cornstarch with rice flour (brown rice / purple rice) (replacement ratio ≤40%), and enhance the viscoelasticity of the system by extending the mixing time to 6 minutes.

[0062] For frozen cakes: Add antifreeze protein (0.2-0.4 parts) and trehalose (2-4 parts) to improve the stability of the batter during freeze-thaw cycles. Experiments have shown that this formula retains ≥92% of its volume after 3 freeze-thaw cycles.

[0063] Technical advantages: The low-sugar formula lowers the GI value of the cake to below 52 while maintaining more than 90% of the taste of traditional recipes. The gluten-free system was validated using AOAC 991.43 method and contains no gluten (<20ppm). The frozen recipe allows the cake to retain 85% of its initial elasticity after being stored at -18°C for 6 months. Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A high-protein cake emulsifier and its preparation method, characterized in that: Made from the following ingredients in parts by weight: 40-60 parts soy protein isolate; 10-30 parts of starch, wherein the starch is selected from one or more of corn starch, sweet potato starch, potato starch, and tapioca starch; 5-15 parts soy protein concentrate; Soy dietary fiber: 2-10 servings; Thickener 1-6 parts, wherein the thickener is selected from one or more of guar gum, xanthan gum, carrageenan, and sodium carboxymethyl cellulose; 2-5 parts of powdered phospholipids; 5-10 parts powdered sugar.

2. The emulsifier for high-protein cakes and its preparation method according to claim 1, characterized in that: The starch is a mixture of corn starch and sweet potato starch.

3. The emulsifier for high-protein cakes and its preparation method according to claim 1, characterized in that: The thickener is a mixture of xanthan gum and carrageenan.

4. The emulsifier for high-protein cakes and its preparation method according to claim 1, characterized in that: The soy protein isolate is present in 50-60 parts by weight.

5. The emulsifier for high-protein cakes and its preparation method according to claim 1, characterized in that: The soy protein concentrate is present in 5-10 parts by weight.

6. The emulsifier for high-protein cakes and its preparation method according to claim 1, characterized in that: The soybean dietary fiber is present in 3-6 parts by weight.

7. The emulsifier for high-protein cakes and its preparation method according to claim 1, characterized in that: The thickener is a mixture of sodium hydroxymethyl cellulose and carrageenan.

8. A high-protein cake emulsifier and its preparation method according to any one of claims 1-7, characterized in that... Includes the following steps: a) Mix the starch and thickener separately for 30 minutes, with the mixing conditions being 3 minutes clockwise and 3 minutes counterclockwise; b) Add soy protein isolate, starch mixture, soy protein concentrate, soy dietary fiber, thickener mixture, and sugar powder to the mixer in sequence and mix for 30 minutes, with the mixing conditions being 3 minutes forward and 3 minutes reverse.

9. The emulsifier for high-protein cakes and its preparation method according to claim 8, characterized in that: In the preparation of the starch mixture, the mixing ratio of corn starch and sweet potato starch is 1:

1.

10. A high-protein cake emulsifier and its preparation method according to any one of claims 1-7, characterized in that: The emulsifier is added at 20% of the total mass of the cake batter. It should be added during the low-speed mixing stage, and the foam height should not decrease by more than 5mm after the batter has been left to stand for 10 minutes.