CN104489426B - A kind of composition for food emulsification and preparation method thereof - Google Patents
A kind of composition for food emulsification and preparation method thereof Download PDFInfo
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- CN104489426B CN104489426B CN201410704983.7A CN201410704983A CN104489426B CN 104489426 B CN104489426 B CN 104489426B CN 201410704983 A CN201410704983 A CN 201410704983A CN 104489426 B CN104489426 B CN 104489426B
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- composition
- monoglyceride
- distillation
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
Abstract
The present invention relates to a kind of composition for food emulsification and preparation method thereof, belong to food processing technology field.In order to overcome the volume of existing bakery product close, the bad technical deficiency of the emulsifying effectiveness of food emulsifying agent, the present invention provides a kind of composition for being used for food emulsification for including three polyglycerol esters, said composition is by three polyglycerol esters, distill monoglyceride and ethyl propionate composition, compound can be formed after three kinds of component combinations, for bread, finished-product volume can be significantly increased when in the processing of the bakery product such as cake and cake, improve internal organizational structure, described composition can also keep the stabilization time of monoglyceride alpha-crystal, so that the quality of bakery product greatly promotes.
Description
Technical field
The present invention relates to a kind of composition for food emulsification and preparation method thereof, belong to food processing technology field.
Background technology
Food emulsifying agent is the most popular surfactant of food service industry, is processed in these emulsifying agents with natural material
Surfactant mainly have the series of products such as monoglyceride, sucrose ester, polyglycerol ester.Food emulsifying agent in the range of our times
Dosage is more than 400,000 tons, and the dosage of China's food emulsifying agent, at 80,000 tons or so, wherein monoglyceride yield in China's has reached 4
Ten thousand tons, occupy 50% of food emulsifying agent or so.Polyglyceryl fatty acid ester（Abbreviation polyglycerol ester, PGFE）It is FAO/WHO food additives
Add the agent Committee of Experts to announce one of more than 30 kinds of safety food emulsifying agent used, be the food breast for being only second to monoglyceride abroad
Agent, it is widely used in bakery product, margarine and beverage.Further, since its colorless and odorless, and it is not susceptible to water
Solution, has no adverse effects to product appearance, smell, can be compounded with other emulsifying agents, have good synergistic function, therefore
Its application also progressively expands to daily use chemicals, oil, weaving, medicine and other fields, and product market capacity is big.And China's polyglycerol ester
The starting and development of industry are relatively later, and the hierarchy of skill is relatively low.Domestic polyglycerol ester unstable product quality, kind
It is single to have met multi-level, conglomerate, the present situation of multi-field actual demand, therefore to high-quality, multi items polyglycereol
The research of exploitation and its application of ester meets the urgent need of the country, has very high social and economic benefit.
Mono fatty acid glyceride（Abbreviation monoglyceride, MG）It is a kind of very important nonionic surface active agent, it has
Have good emulsibility, dispersiveness, lubrication and solubilising, thus be widely used in food, medicine, cosmetics, printing and dyeing, metal add
The industry such as work.Monoglyceride can occur interaction with grease, protein and carbohydrate and form a species complex,
The effect such as emulsification, scattered, fresh-keeping is played in.To arrange more relaxed crystallization, β types crystallize the crystallization of α types in monoglyceride
It is then the stable crystallization of compactness arrangement.The all β types crystallizations of kind of market sale, the crystallization of α types and β types crystalline phase ratio, α types
The crystallization not only good dispersion in water, and foaming characteristic and other performance crystallize also superior to β types.
Tripolyglycerol monostearates are used as emulsifying agent and foaming agent in bakery product, grease is disperseed in dough
Be more uniformly distributed, produce stable tiny bubble, volume significantly increases, and makes the soft body of Bread and Cakes big, springiness, internal junction
It is spongy in structure, and have certain preservation, freshness date can be made to extend 4~5 days, be not hardened, be not scaling-off.In biscuit also
Its crispness can be improved, makes biscuit be easy to be stripped in process of production, decorative pattern is clear.
The A of patent application CN 103091451 disclose a kind of detection method of single stearic acid glycerine lipoprotein alpha-crystal, the detection
Method uses periodate oxidation method determination method on the basis of existing single stearic acid glycerine lipoprotein alpha-crystal method, in detection process
CCP be defined, it is determined that sample pre-treatments optimum treatment mode and sulphur
The Best Times of sodium thiosulfate titration.The A of patent application CN 102550829 disclose a kind of feed fat that improves and disappeared
The feed emulsifier of rate, its quality group turn into：Monoglyceride 3.0~10.0%, sucrose ester 5.0~15.0%, three polyglycerol esters
25.0~35.0%, lipase 0.5~1.5%, zeolite powder 38.5~66.5%.It can improve feed fat digestibility 10~30%
Left and right, so as to reduce grease amount 20~30%, reduce feed cost.
The content of the invention
In order to overcome the volume of existing bakery product close, the bad technical deficiency of the emulsifying effectiveness of food emulsifying agent,
The present invention provides a kind of composition for being used for food emulsification for including three polyglycerol esters, and said composition is by three polyglycerol esters, distillation
Monoglyceride and ethyl propionate composition, compound can be formed after three kinds of component combinations, food is baked for bread, cake and cake etc.
Finished-product volume can be significantly increased when in product processing, improves internal organizational structure, described composition can also keep monoglyceride α
The stabilization time of crystal so that the quality of bakery product greatly promotes.
The present invention solves described technical problem by following technical proposals：
A kind of composition for food emulsification, it is made up of three polyglycerol esters, distillation monoglyceride and ethyl propionate.It is described
The composition for being used for food emulsification when being used in the making of food such as bread, cake and cake, finished product body can be significantly increased
Product, improve internal organizational structure, significantly delay the ageing process of starch, it more difficult to can be valuable, described composition can be protected
Hold the stabilization time of monoglyceride alpha-crystal.
The component proportion of emulsification composition is carried out for the emulsifying effectiveness of the food such as bread according to described composition excellent
Choosing, the described composition for being used for food emulsification is by three polyglycerol ester 25-35 parts, distillation monoglyceride 45-65 parts and ethyl propionate
10-20 parts form.It is further preferred that the described composition for being used for food emulsification is single sweet by 30 parts of three polyglycerol ester, distillation
15 parts of compositions of 55 parts of fat and ethyl propionate.
In the above-mentioned composition for food emulsification, the purity of glycerin monostearate is 99% in the distillation monoglyceride
More than.
The present invention also provides a kind of preparation method of the composition described above for food emulsification, and it includes following step
Suddenly：
1）Distill the preparation of monoglyceride：Single stearic acid glycerine lipoprotein is transferred to distiller and carries out Four-stage distillation, wherein steaming at different levels
The condition evaporated is respectively：The vapo(u)rizing temperature of one-level distillation is 200-240 DEG C, vacuum≤300Pa；The vapo(u)rizing temperature of secondary distillation
For 200-240 DEG C, vacuum≤40Pa；Three-stage distillation is carried out under conditions of not heating, vacuum≤30Pa；Four-stage distillation
Vapo(u)rizing temperature is 200-240 DEG C, vacuum≤10Pa；Collecting the cut of Four-stage distillation can obtain distilling monoglyceride；
2）It is prepared by composition：Distillation monoglyceride in control it is qualified after put into high shear agitation machine, stirred to high speed shear
Mix and put into congruent melting after three polyglycerol esters and ethyl propionate in machine successively, controlling reaction temperature is at 90-110 DEG C, insulated and stirred 25-
After 35min composition of the present invention is can obtain after negative pressure dehydration.
In preparation method described above, the step 2）Middle reaction temperature is preferably 100 DEG C.
A kind of application of composition described above is also claimed in the present invention, i.e. described composition is preparing food emulsification
Application in agent.The composition of described food emulsification is used for the bakery product such as processing and fabricating of bread, cake and cake food
In.Described composition can significantly increase finished-product volume, improve internal organizational structure, significantly delay the ageing process of starch,
More estimable, described composition can keep the stabilization time of monoglyceride alpha-crystal.
Composition of the present invention for food emulsification is used for the process of bread product, compared with prior art
With following advantage:
First, alpha-crystal content is higher in monoglyceride in emulsification composition of the present invention, more stable during storage.With
Storage 0d is compared, and alpha-crystal ratio changes in the monoglyceride in emulsification composition of the present invention in storage 10d, monoglyceride
The changes of contents of middle alpha-crystal does not have the difference of conspicuousness.Alpha-crystal in monoglyceride wherein in composition corresponding to embodiment 4
Content is higher, more stable during storage.And Comparative Examples 1 store after 10d in monoglyceride alpha-crystal content compared with storing 0d
With pole significant difference, alpha-crystal content has conspicuousness compared with storing 0d in monoglyceride after the storage of Comparative Examples 2 10d
Difference.
Secondly, compared with existing food emulsifying agent, emulsification composition foaming of the present invention and emulsifying capacity are more preferably.This hair
Bright emulsification composition is used for the volume that bakery product can be significantly increased when bakery product makes, its volume and Comparative Examples 1
Or Comparative Examples 2 compare the HLB of the difference with pole significant difference or conspicuousness, baked volume and emulsification composition
Value embodies certain correlation.Increase effect of the emulsification composition to baked volume is best wherein corresponding to embodiment 4, for this
Invention optimum embodiment.
Embodiment
Herein below is to combine specific preferred embodiment further description made for the present invention, it is impossible to is assert
The specific implementation of the present invention is confined to these explanations.For general technical staff of the technical field of the invention,
On the premise of not departing from present inventive concept, some simple deduction or replace can also be made, should all be considered as belonging to the present invention's
Protection domain.
The present invention of embodiment 1 is used for composition of food emulsification and preparation method thereof
A kind of composition for food emulsification, it is prepared by following component：
| Component | Weight/kg |
| Three polyglycerol esters | 25 |
| Distill monoglyceride | 55 |
| Ethyl propionate | 20 |
The preparation method of above-mentioned composition comprises the following steps：
1）Distill the preparation of monoglyceride：Single stearic acid glycerine lipoprotein is transferred to distiller and carries out Four-stage distillation, wherein steaming at different levels
The condition evaporated is respectively：The vapo(u)rizing temperature of one-level distillation is 240 DEG C, vacuum 300Pa；The vapo(u)rizing temperature of secondary distillation is
220 DEG C, vacuum 40Pa；Three-stage distillation is carried out under conditions of not heating, vacuum 30Pa；The distillation temperature of Four-stage distillation
Spend for 200 DEG C, vacuum 10Pa；Collecting the cut of Four-stage distillation can obtain distilling monoglyceride；Measure distillation monoglyceride
Purity is 99.6%.
2）It is prepared by composition：Distillation monoglyceride in control it is qualified after put into high shear agitation machine, stirred to high speed shear
Mix and put into congruent melting after three polyglycerol esters and ethyl propionate in machine successively, controlling reaction temperature is after 110 DEG C, insulated and stirred 30min
Composition of the present invention is can obtain after negative pressure dehydration.
The present invention of embodiment 2 is used for composition of food emulsification and preparation method thereof
A kind of composition for food emulsification is by it is prepared by following component：
| Component | Weight/kg |
| Three polyglycerol esters | 35 |
| Distill monoglyceride | 50 |
| Ethyl propionate | 15 |
The preparation method of above-mentioned composition comprises the following steps：
1）Distill the preparation of monoglyceride：Single stearic acid glycerine lipoprotein is transferred to distiller and carries out Four-stage distillation, wherein steaming at different levels
The condition evaporated is respectively：The vapo(u)rizing temperature of one-level distillation is 200 DEG C, vacuum 250Pa；The vapo(u)rizing temperature of secondary distillation is
200 DEG C, vacuum 35Pa；Three-stage distillation is carried out under conditions of not heating, vacuum 20Pa；The distillation temperature of Four-stage distillation
Spend for 210 DEG C, vacuum 10Pa；Collecting the cut of Four-stage distillation can obtain distilling monoglyceride；Measure distillation monoglyceride
Purity is 99.8%.
2）It is prepared by composition：Distillation monoglyceride in control it is qualified after put into high shear agitation machine, stirred to high speed shear
Mix and put into congruent melting after three polyglycerol esters and ethyl propionate in machine successively, controlling reaction temperature is after 100 DEG C, insulated and stirred 35min
Composition of the present invention is can obtain after negative pressure dehydration.
The present invention of embodiment 3 is used for composition of food emulsification and preparation method thereof
A kind of composition for food emulsification, it is prepared by following component：
| Component | Weight/kg |
| Three polyglycerol esters | 30 |
| Distill monoglyceride | 60 |
| Ethyl propionate | 10 |
The preparation method of above-mentioned composition comprises the following steps：
1）Distill the preparation of monoglyceride：Single stearic acid glycerine lipoprotein is transferred to distiller and carries out Four-stage distillation, wherein steaming at different levels
The condition evaporated is respectively：The vapo(u)rizing temperature of one-level distillation is 220 DEG C, vacuum 280Pa；The vapo(u)rizing temperature of secondary distillation is
230 DEG C, vacuum 40Pa；Three-stage distillation is carried out under conditions of not heating, vacuum 25Pa；The distillation temperature of Four-stage distillation
Spend for 240 DEG C, vacuum 8Pa；Collecting the cut of Four-stage distillation can obtain distilling monoglyceride；Measure the pure of distillation monoglyceride
Spend for 99.6%.
2）It is prepared by composition：Distillation monoglyceride in control it is qualified after put into high shear agitation machine, stirred to high speed shear
Mix and put into congruent melting after three polyglycerol esters and ethyl propionate in machine successively, controlling reaction temperature is born after 90 DEG C, insulated and stirred 35min
Composition of the present invention is can obtain after press-dehydrating.
The present invention of embodiment 4 is used for composition of food emulsification and preparation method thereof
A kind of composition for food emulsification, it is prepared by following component：
| Component | Weight/kg |
| Three polyglycerol esters | 30 |
| Distill monoglyceride | 55 |
| Ethyl propionate | 15 |
The preparation method of above-mentioned composition is the same as the embodiment of the present invention 1.
The present invention of embodiment 5 is used for composition of food emulsification and preparation method thereof
A kind of composition for food emulsification is by it is prepared by following component：
| Component | Weight/kg |
| Three polyglycerol esters | 25 |
| Distill monoglyceride | 65 |
| Ethyl propionate | 10 |
The preparation method of above-mentioned composition is the same as the embodiment of the present invention 3.
The present invention of embodiment 6 is used for the composition properties test of food emulsification
Use and be prepared according to the preparation technology and prescription of the composition described in 1- of embodiment of the present invention embodiments 5 respectively
Food emulsifying agent, the bakery product volume after single glycosides fat alpha-crystal ratio of the measure wherein in different time, HLB value and emulsification.Together
When set Comparative Examples 1（It is food emulsifying agent using only three polyglycerol esters）With Comparative Examples 2（Comprising three polyglycerol esters and
The emulsifying agent of monoglyceride, three polyglycerol esters are 30 with monoglyceride weight ratio：10, it is true according to ratio in the A of patent CN 102550829
It is fixed）.Measurement result is as shown in Table 1 and Table 2.
The quantitative detecting method of wherein described monoglyceride alpha-crystal uses the method disclosed in the A of CN 103091451, its
Comprise the following steps：1）Sample treatment：Take appropriate amount of sample to be dissolved with chloroform, 100mL is settled to using chloroform after filtering, you can
To sample solution；2）Sample cleans：300mL10% formic acid-water-soluble is added into sample solution under 5-15 DEG C of environment temperature
Liquid stirring is shaken, and bottom is the sample chloroformic solution after cleaning after static layering 1-3h；3）Periodic acid reacts：Measure 50mL
Periodic acid mixes with the sample chloroformic solution after 50mL removal of impurities, after standing 30min, adds 20ml15% liquor kalii iodide,
100ml water is added after reacting 10-15min, is titrated using 1mol/L sodium thiosulfate, consumes 1mol/L sodium thiosulfate
Volume be V1；4）Blank control：Measure 50mL periodic acid and through step 2）50mL chloroformic solutions after washing mix, quiet
After putting 30min, 20ml15% liquor kalii iodide is added, 100ml water is added after reacting 10-15min, uses 1mol/L sulphur
Sodium thiosulfate titrates, and the volume for consuming 1mol/L sodium thiosulfate is V2；5）α-monoglyceride calculates：α in sample-mono- sweet
The amount of the material of fat is（V2-V1）×1mol/L.
Alpha-crystal ratio changes in monoglyceride during 1 emulsification composition difference storage time of table
Compared with storing 0d,#P ＜ 0.05,#P ＜ 0.01
As can be seen from Table 1, compared with storing 0d, the list in emulsification composition of the present invention in storage 10d is sweet
Alpha-crystal ratio changes in fat, and the changes of contents of alpha-crystal does not have the difference of conspicuousness in monoglyceride.Wherein corresponding to embodiment 4
Alpha-crystal content is higher in monoglyceride in composition, more stable during storage.And Comparative Examples 1 store monoglyceride after 10d
Middle alpha-crystal content has a pole significant difference compared with storing 0d, and Comparative Examples 2 store after 10d alpha-crystal content in monoglyceride
There is significant difference compared with storing 0d.It is probably that its crystalline form is not due to more stable after monoglyceride formation compound to speculate this
Easily change, alpha-crystal is more stable compared to Comparative Examples 2 in monoglyceride in emulsification composition of the present invention, and embodiment 4 is this
Invention most preferred embodiment.
To treat that toast bread as sample, is separately added into food emulsifying agent with a collection of, its bread baking volume is determined.It determines knot
Fruit is as shown in table 2.
The HLB value of 2 emulsification composition of the present invention of table and the influence to baked volume
| Emulsifying agent | HLB value | Bread baking volume（cm3） |
| Embodiment 1 | 12.5 | 2154±34##* |
| Embodiment 2 | 13.4 | 2218±48##* |
| Embodiment 3 | 12.8 | 2138±52##* |
| Embodiment 4 | 13.8 | 2419±62##** |
| Embodiment 5 | 14.1 | 2296±44##* |
| Comparative Examples 1 | 8.6 | 1837±22 |
| Comparative Examples 2 | 10.1 | 2019±32 |
Compared with Comparative Examples 1,##P ＜ 0.01, compared with Comparative Examples,*P ＜ 0.05,**P ＜ 0.01
As can be seen from Table 2, emulsification composition of the present invention is used to that when bakery product makes bakery product can be significantly increased
Volume, its volume has the difference of pole significant difference or conspicuousness, roasting compared with Comparative Examples 1 or Comparative Examples 2
Roasting volume and the HLB value of emulsification composition embody certain correlation.Emulsification composition pair wherein corresponding to embodiment 4
The increase effect of baked volume is best, is optimum embodiment of the present invention.
Claims (4)
1. a kind of composition for food emulsification, it is characterised in that it is by three polyglycerol ester 25-35 parts, distillation monoglyceride 45-
65 parts and ethyl propionate 10-20 parts composition；The purity of glycerin monostearate is more than 99% in the distillation monoglyceride；
The preparation method of composition for food emulsification comprises the following steps：
1）Distill the preparation of monoglyceride：Glycerin monostearate is transferred to distiller and carries out Four-stage distillation, wherein distillation at different levels
Condition is respectively：The vapo(u)rizing temperature of one-level distillation is 200-240 DEG C, vacuum≤300Pa；The vapo(u)rizing temperature of secondary distillation is
200-240 DEG C, vacuum≤40Pa；Three-stage distillation is carried out under conditions of not heating, vacuum≤30Pa；Four-stage distillation
Vapo(u)rizing temperature be 200-240 DEG C, vacuum≤10Pa；Collecting the cut of Four-stage distillation can obtain distilling monoglyceride；
2）It is prepared by composition：Distillation monoglyceride in control it is qualified after put into high shear agitation machine, to high shear agitation machine
Inside put into congruent melting after three polyglycerol esters and ethyl propionate successively, controlling reaction temperature is at 90-110 DEG C, insulated and stirred 25-35min
Afterwards the composition is can obtain after negative pressure dehydration.
2. as described in claim 1 be used for food emulsification composition, it is characterised in that its by 30 parts of three polyglycerol ester,
Distill 15 parts of compositions of 55 parts of monoglyceride and ethyl propionate.
3. application of the composition described in claim 1 in food emulsifying agent is prepared.
4. the application as described in claim 3, it is characterised in that described food emulsifying agent is used for the processing system of bakery product
Make.
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|---|---|---|---|
| CN201410704983.7A CN104489426B (en) | 2014-11-28 | 2014-11-28 | A kind of composition for food emulsification and preparation method thereof |
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| CN104489426A CN104489426A (en) | 2015-04-08 |
| CN104489426B true CN104489426B (en) | 2018-03-13 |
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ID=52930959
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Citations (8)
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| CN1278704A (en) * | 1997-10-20 | 2001-01-03 | 普罗克特和甘保尔公司 | Emulsifier-lipid composition |
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| CN1723782A (en) * | 2005-07-19 | 2006-01-25 | 美晨集团股份有限公司 | Agent for improving bread |
| CN101095473A (en) * | 2007-07-04 | 2008-01-02 | 美晨集团股份有限公司 | Powder type composite cake emulsifying agent |
| CN101642691A (en) * | 2008-08-05 | 2010-02-10 | 张跃龙 | Polyglycerin ester emulsifying agent |
| CN102876464A (en) * | 2012-09-05 | 2013-01-16 | 南昌大学 | Process for preparing high-purity molecular distillation monoacylglycerol |
| CN102964245A (en) * | 2012-11-28 | 2013-03-13 | 广州嘉德乐生化科技有限公司 | Preparation method of high-quality glycerin monostearate |
| CN103015230A (en) * | 2012-11-27 | 2013-04-03 | 广州嘉德乐生化科技有限公司 | Composition of glyceryl monostearate and polyoxyethylene ether fatty acid soap |
-
2014
- 2014-11-28 CN CN201410704983.7A patent/CN104489426B/en not_active Expired - Fee Related
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1278704A (en) * | 1997-10-20 | 2001-01-03 | 普罗克特和甘保尔公司 | Emulsifier-lipid composition |
| CN1280462A (en) * | 1997-10-20 | 2001-01-17 | 普罗克特和甘保尔公司 | Low fat snacks and dough compositions comprising a monoglyceride/polyglycerol ester/lipid mixture |
| CN1723782A (en) * | 2005-07-19 | 2006-01-25 | 美晨集团股份有限公司 | Agent for improving bread |
| CN101095473A (en) * | 2007-07-04 | 2008-01-02 | 美晨集团股份有限公司 | Powder type composite cake emulsifying agent |
| CN101642691A (en) * | 2008-08-05 | 2010-02-10 | 张跃龙 | Polyglycerin ester emulsifying agent |
| CN102876464A (en) * | 2012-09-05 | 2013-01-16 | 南昌大学 | Process for preparing high-purity molecular distillation monoacylglycerol |
| CN103015230A (en) * | 2012-11-27 | 2013-04-03 | 广州嘉德乐生化科技有限公司 | Composition of glyceryl monostearate and polyoxyethylene ether fatty acid soap |
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Address after: 510000 No. 6 Huafeng Road, Yonghe District, Guangzhou Economic and Technological Development Zone, Guangdong Province Patentee after: Guangzhou Cardlo Biochemical Technology Co.,Ltd. Address before: 510630 EF Block, 7th Floor, North Tower, Ruihua Building, 267 Wushan Road, Tianhe, Guangzhou, Guangdong Province Patentee before: Guangzhou Cardlo Biochemical Technology Co.,Ltd. |
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| TR01 | Transfer of patent right |
Effective date of registration: 20200618 Address after: No.16, Yanjiang East 2nd Road, Torch Development Zone, Zhongshan City, Guangdong Province Patentee after: ZHONGSHAN SOUTHERN NEW WELL FOOD BIOLOGY ENGINEERING Co.,Ltd. Address before: 510000 No.6 Huafeng Road, Yonghe District, Guangzhou Economic and Technological Development Zone, Guangdong Province Patentee before: GUANGZHOU CARDLO BIOCHEMICAL TECHNOLOGY Co.,Ltd. |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20180313 Termination date: 20201128 |