CN101147521A - Stirring and foaming food flavorings and its manufacturing method - Google Patents

Abstract

The present invention discloses a fluffy food composition and its preparation method. Said fluffy food composition includes (by wt%) 10-60% of sugar, 1.5-9.5% of emulsifying agent, 1-9% of thickening agent and the rest is water. The adove-mentioned emulsifying agent is one kind or several kinds of glycerin monostearate, sorbitan monostearate, sucrose fatty acid ester, polyoxyethylene sorbitan monostearate, propylene glycol fatty acid ester and glyceryl monostearate, and the thickening agent is formed from four components of sodium starch phosphate, carboxymethylcellulose sodium, sodium alginate and carrageenin.

Description

A kind of whipping foaming based food batching and manufacture method thereof

Technical field

The present invention relates to a kind of food ingredient and manufacture method thereof, relate in particular to a kind of whipping foaming based food batching and manufacture method thereof.

Background technology

Beat that the foaming based food is normally a kind of grease-containedly can to produce emulsion or paste solid abundant, fine and smooth, stiffening foam by beating, be mainly used in the bakery industry, be used at present the baked product incrustation and stuffed roughly have following several:

Margarine+sugar/syrup, margarine are that primary raw material is made with the hydrogenated oil and fat; Plant fresh cream is a kind of formulated by HPO, emulsifying agent, syrup, sodium caseinate, thickener, water, flavoring essence etc.; Sugar+water+SP beats foaming agent.

An amount of margarine+sugar/syrup is little, the whipping time is long, anti-whipping is general, in easy hardening in winter, the difficulty that operates, and contain the sugared particle that part is not dissolved fully, mouthfeel is greasy, coarse, sand feeling is arranged, summer, operating flexibility was too little because the temperature height is beaten the foam that comes out and is easy to deliquescing again.At high temperature margarine is subject to the pollution of bacterium and mould, and butyric acid wherein is decomposed, and produces offending smell; Unrighted acid is easily oxidized and become sour, and high temperature and illumination also can accelerated oxidations, and using as filling material or incrustation influence the baking goods quality, because the fat content height, long-term use is unfavorable to health, and price is higher.

Plant fresh cream rise to send out amount little, durable resistance is poor, beats the easy chap of overlong time foam, foam under higher temperatures, preserve easy chap, dry and cracked, subside; And contain HPO, long-term edible unfavorable to health; Easily dye bacterium and mould at normal temperatures, need in freezer and refrigerator, to preserve the use cost height.

Sugar+water+SP is beaten foaming agent and is mainly relied on the SP foaming agent to inflate foaming when beating, and foam mouth dissolubility is poor, eke out a living, poor stability, in the short time with regard to deliquescing, chap, easily change into water.

No matter adopt margarine+sugar/syrup, plant fresh cream, sugar+water+SP to beat foaming agent, all have defective in various degree, be difficult to satisfy client's needs.

Summary of the invention

The technical problem to be solved in the present invention is exactly for overcoming the defective of above-mentioned prior art, provide a kind of have good rising send out a property, stability, delicate mouthfeel, operating flexibility big, store and beat foaming based food batching and manufacture method thereof easily.

The present invention is achieved through the following technical solutions:

Whipping foaming based food provided by the invention batching contains following components in weight percentage, the sugar of 10-60%, the emulsifying agent of 1.5-9.5%, the thickener of 1-9% and add to 100% water.Include sugar, emulsifying agent, thickener and water.

Wherein, emulsifying agent can be one or more in glycerin monostearate, sorbitan monostearate, sucrose fatty ester, polyoxyethylene sorbitan monostearate, methyl glycol fatty acid ester, the polyglycereol monostearate.

Thickener can be starch phosphate fat sodium, sodium carboxymethylcellulose, sodium alginate, four kinds of combinations of carragheen.

The percentage by weight that starch phosphate fat sodium, sodium carboxymethylcellulose, sodium alginate and the carragheen of combination accounts for described whipping foaming based food batching total amount is respectively: 1～5% starch phosphate sodium, 0.1～2% sodium cellulose glycolate, 0.05～1.5% sodium alginate, 0.1～0.5% carragheen.

Whipping foaming based food of the present invention is prepared burden, and also can comprise in anticorrisive agent, sweetener, flavoring essence, the food coloring one or more.

Preferred whipping foaming based food batching of the present invention, contain following components in weight percentage:

White granulated sugar 10～30%

HFCS 0～30%

Monostearate distillation monoglyceride 1～5%

Sorbitan monostearate 0.1～1%

Polyoxyethylene sorbitan monostearate 0.1～1%

Sucrose fatty acid ester 0.5～1%

Propylene glycol fatty acid fat 0.01～0.1%

Polyglycerol fatty acid fat 0.01～1%

Sodium cellulose glycolate 0.1～2%

Starch phosphate sodium 1～5%

Carragheen 0.1～0.5%

Sodium alginate 0.05～1.5%

Water adds to 100%.

Preferred whipping foaming based food batching of the present invention, contain following components in weight percentage:

White granulated sugar 10～30%

HFCS 0～30%

Monostearate distillation monoglyceride 1～5%

Sorbitan monostearate 0.1～1%

Polyoxyethylene sorbitan monostearate 0.1～1%

Sucrose fatty acid ester 0.5～1%

Propylene glycol fatty acid fat 0.01～0.1%

Polyglycerol fatty acid fat 0.01～1%

Sodium cellulose glycolate 0.1～2%

Starch phosphate sodium 1～5%

Carragheen 0.1～0.5%

Sodium alginate 0.05～1.5%

Potassium sorbate 0.01～0.2%

Sodium dehydroacetate 0.01～0.03%

Honey element 0.01～0.1%

Flavoring essence 0.05～0.2%

Food coloring 0.05～0.1%

Water adds to 100%.

In said components, emulsifying agent glycerin monostearate, sorbitan monostearate, sucrose fatty ester, polyoxyethylene sorbitan monostearate, methyl glycol fatty acid ester, the composite use of polyglycereol monostearate make system have good whipping barbotage; Sucrose fatty ester not only has aeration, can also make the exquisiteness of bubbling, stable, glossy; The interpolation of polyglycereol monostearate improves the anti-whipping performance of product.

Thickener starch phosphate sodium is heat-resisting, acidproof, alkaline-resisting, anti-shearing, and whole foam system is had stability preferably; Sodium cellulose glycolate has good flow behavior and gel stability characteristic thereof, and the foam froth breaking after can preventing to beat on the one hand can give product good shape sense and mouthfeel on the other hand.

The effect of sodium alginate is more, not only can be used as the performance of stabilizing agent, emulsifying agent, this aspect of thickener raising product, or a kind of health food, can slow down the absorption of aliphatic acid and cholate, has the effect that reduces triglycerides and blood sugar in serum cholesterol, the blood, and modern diseases such as prevention hypertension, diabetes, obesity, it can suppress accumulation in vivo such as poisonous metal such as strontium, cadmium, lead in enteron aisle.

Carragheen is a kind of hydrophilic colloid, has the effect of thickening, emulsification, and water retention property is good, is used for the stabilizing solution system, gives product mouthfeel preferably.

Potassium sorbate, sodium dehydroacetate are anticorrisive agent; Honey element is a sweetener; Flavoring essence, food coloring are food service industry food additives commonly used.

Make the method for whipping foaming based food batching of the present invention, may further comprise the steps:

(1) part water and white granulated sugar, syrup are mixed and heated to 40-80 ℃, stir and dissolve fully until carbohydrate;

(2) remaining water and other raw material are added, be heated to 40-95 ℃, stirring mixes until all materials;

(3) material that mixes is adjusted temperature to 50-80 ℃, carry out homogeneous by homogenizer with 0-40MPa;

(4) material that mixes is cooled to 20-50 ℃, can.

Compared with prior art, whipping foaming based food batching of the present invention is a kind of not grease-contained whipping frothy food, adopted numerous emulsifiers, thickener composite in the prescription, the durable resistance of product and the stability of whipping back foam have been improved, it is big to work the amount of sending out, be that the common grease that contains is beaten the foaming based food and worked more than 2 times of the amount of sending out, beat the overlong time foam and also be not easy chap, also be not easy dry and cracked, chap, subside even under higher temperature, preserve foam; And not containing grease, institute's heat content is few, helps health; Can normal temperature preserve, avoided containing grease and beaten the huge energy resource consumption that foaming based food storage and transport process must freezing preservation be brought; Replace lipoid material with the carbohydrate material, but can imitate the abundant fine and smooth mouthfeel that lipoid material brings.

The specific embodiment

Further specify the present invention below by embodiment, in following examples, distribute constituent content, every jar 100 gram of tinning with 100 kilograms of whipping foaming based food batching products of the present invention of each production; Used HFCS has another name called high fructose syrup, and general solid content is about 71%, and wherein fructose occupies 42%, and glucose accounts for 52%, and higher carbon sugar accounts for 6%, claims first generation HFCS again, also claims 42% HFCS, and the market is on sale.

Embodiment 1

Following component weighing unit is in kilogram: white granulated sugar 10, HFCS 30, monostearate distillation monoglyceride 5, sorbitan monostearate 1, polyoxyethylene sorbitan monostearate 1, sucrose fatty acid ester 1, propylene glycol fatty acid fat 0.1, polyglycerol fatty acid fat 1, sodium cellulose glycolate 0.2, starch phosphate sodium 1, carragheen 0.1, sodium alginate 0.05, potassium sorbate 0.2, sodium dehydroacetate 0.03, honey element 0.02, flavoring essence 0.2, food coloring 0.1, water 49.

Part water and white granulated sugar, syrup are mixed and heated to 40-80 ℃, stir and dissolve fully until carbohydrate; Remaining water and other raw material are added, be heated to 40-95 ℃, stirring mixes until all materials; The material that mixes is adjusted temperature to 50-80 ℃, carry out homogeneous by homogenizer with 0-40MPa; The material that mixes is cooled to 20-50 ℃, can.

Embodiment 2

Following component weighing unit is in kilogram: white granulated sugar 30, HFCS 0, monostearate distillation monoglyceride 1, sorbitan monostearate 0.1, polyoxyethylene sorbitol monostearate 0.1, sucrose fatty acid ester 0.56, propylene glycol fatty acid fat 0.01, polyglycerol fatty acid fat 0.01, sodium cellulose glycolate 2, starch phosphate sodium 5, carragheen 0.5, sodium alginate 1.5, potassium sorbate 0.01, sodium dehydroacetate 0.01, honey element 0.1, flavoring essence 0.05, food coloring 0.05, water 59.

Repeat the method for embodiment 1.

Embodiment 3

Following component weighing unit is in kilogram: white granulated sugar 20, HFCS 15, monostearate distillation monoglyceride 3, sorbitan monostearate 0.5, polyoxyethylene sorbitan monostearate 0.5, sucrose fatty acid ester 0.8, propylene glycol fatty acid fat 0.05, polyglycerol fatty acid fat 0.05, sodium cellulose glycolate 1, starch phosphate sodium 3, carragheen 0.36, sodium alginate 1, potassium sorbate 0.1, sodium dehydroacetate 0.02, honey element 0.05, flavoring essence 0.1, food coloring 0.07, water 5 4.4.

Repeat the method for embodiment 1.

Below the product for preparing in the foregoing description and commercially available existing product are carried out the contrast experiment of aspects such as performance, foam stability, to further specify the advantage that the present invention beats foaming based food batching, existing margarine+sugar/syrupy product is called that Comparative Examples 1, plant fresh cream are called Comparative Examples 2, sugar+water+SP beats foaming agent and is called Comparative Examples 3, beat the back foam and be contained in the transparent jar, put normal temperature, 37 ℃ of observations down.The contrast experiment the results are shown in following table 1:

Table 1

The sample title	Foaming power (%)	The normal temperature foam chap time (d)	Normal temperature drain time (d)	37 ℃ of following foam chap times (d)	37 ℃ of drain times (d)
						Embodiment 1	1665	6	8	4	6
Embodiment 2	1685	6	8	4	6
						Embodiment 3	1734	7	9	5	7
Comparative Examples 1	600	2	3	2	3
						Comparative Examples 2	800	4	5	3	4
Comparative Examples 3	1200	3	4	3	4

For further specifying the effect that the present invention beats emulsifying agent and the composite Synergistic that reaches of thickener in the foaming based food batching, the composition according to the form below 2 of thickener in the foregoing description is changed,

Table 2

Sequence number	Emulsifying agent	Sodium cellulose glycolate	Starch phosphate sodium	Sodium alginate	Carragheen
						1	Do not have	Have	Have	Have	Have
2	Have	Do not have	Do not have	Do not have	Do not have
						3	Have	Have	Do not have	Have	Do not have
4	Have	Do not have	Have	Do not have	Have
						5	Have	Have	Have	Have	Have

Five kinds of its experimental results of situation of change listing in the last table 2 are as follows: first kind of situation, and redeployed product rises to be sent out very poor, and basic whipping is not got up; Second kind of situation rises to send out and measures greatly, and it is very empty to beat the foam that comes out, chap easily, and foam stability is poor, place just to begin have elutriation to go out in one day, and the redeployed product stability of should filling a prescription is very poor, and placing just had elutriation to go out after 2 days.The third situation, it is big rise to send out amount, foam stability, mouthfeel can, but this is joined the product of putting and has elutriation to go out after placing about 10 days; The 4th kind of situation, it is big rise to send out amount, foam stability can, but mouthfeel is relatively poor; The 5th kind of situation embodied the effect of the composite Synergistic that reaches of emulsifying agent and thickener, and it is big not only to play an amount, and it is good to beat the foam stability of coming out, and the inlet mouthfeel is good, and product is good stability under low temperature, normal temperature, high temperature (40 ℃), can layering.

Claims (7)

1. beat foaming based food batching for one kind, it is characterized in that containing following components in weight percentage, the sugar of 10-60%, the emulsifying agent of 1.5-9.5%, the thickener of 1-9% and add to 100% water.

2. whipping foaming based food batching as claimed in claim 1 is characterized in that described emulsifying agent is one or more in glycerin monostearate, sorbitan monostearate, sucrose fatty ester, polyoxyethylene sorbitan monostearate, methyl glycol fatty acid ester, the polyglycereol monostearate.

3. whipping foaming based food batching as claimed in claim 2 is characterized in that described thickener contains starch phosphate fat sodium, sodium carboxymethylcellulose, sodium alginate and carragheen.

4. whipping foaming based food as claimed in claim 3 batching is characterized in that the percentage by weight that described starch phosphate fat sodium, sodium carboxymethylcellulose, sodium alginate and carragheen account for described whipping foaming based food batching total amount is respectively: 1～5% starch phosphate sodium, 0.1～2% sodium cellulose glycolate, 0.05～1.5% sodium alginate, 0.1～0.5% carragheen.

5. whipping foaming based food batching as claimed in claim 3 is characterized in that containing following components in weight percentage:

White granulated sugar 10～30%

HFCS 0～30%

Monostearate distillation monoglyceride 1～5%

Sorbitan monostearate 0.1～1%

Polyoxyethylene sorbitan monostearate 0.1～1%

Sucrose fatty acid ester 0.5～1%

Propylene glycol fatty acid fat 0.01～0.1%

Polyglycerol fatty acid fat 0.01～1%

Sodium cellulose glycolate 0.1～2%

Starch phosphate sodium 1～5%

Carragheen 0.1～0.5%

Sodium alginate 0.05～1.5%

Water adds to 100%.

6. whipping foaming based food batching as claimed in claim 4 is characterized in that containing following components in weight percentage:

White granulated sugar 10～3 0%

HFCS 0～30%

Monostearate distillation monoglyceride 1～5%

Sorbitan monostearate 0.1～1%

Polyoxyethylene sorbitan monostearate 0.1～1%

Sucrose fatty acid ester 0.5～1%

Propylene glycol fatty acid fat 0.01～0.1%

Polyglycerol fatty acid fat 0.01～1%

Sodium cellulose glycolate 0.1～2%

Starch phosphate sodium 1～5%

Carragheen 0.1～0.5%

Sodium alginate 0.0 5～1.5%

Potassium sorbate 0.01～0.2%

Sodium dehydroacetate 0.01～0.0 3%

Honey element 0.0 1～0.1%

Flavoring essence 0.05～0.2%

Food coloring 0.05～0.1%

Water adds to 100%.

7. make the method for claim 5 or 6 described whipping foaming based food batchings, it is characterized in that this method may further comprise the steps:

(1) part water and white granulated sugar, syrup are mixed and heated to 40-80 ℃, stir and dissolve fully until carbohydrate;

(2) remaining water and other raw material are added, be heated to 40-95 ℃, stirring mixes until all materials;

(3) material that mixes is adjusted temperature to 50-80 ℃, carry out homogeneous by homogenizer with 0-40MPa;

(4) material that mixes is cooled to 20-50 ℃, can.