CN107912491A - A kind of emulsifying agent and its deep process - Google Patents
A kind of emulsifying agent and its deep process Download PDFInfo
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- CN107912491A CN107912491A CN201711334209.1A CN201711334209A CN107912491A CN 107912491 A CN107912491 A CN 107912491A CN 201711334209 A CN201711334209 A CN 201711334209A CN 107912491 A CN107912491 A CN 107912491A
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- emulsifying agent
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- stearoylketene
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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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
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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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
-
- 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
- A21D2/145—Acids, anhydrides or salts thereof
-
- 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
-
- 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
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
Abstract
The invention discloses a kind of emulsifying agent and its deep process, be related to technical field of food additives, solve the problems, such as emulsifying agent of the prior art it is poor to the extensibility and gas retentivity of gluten.Wherein emulsifying agent includes component A, B component and component C, and the component A includes the component of following percentage by weight：Water 14 67%；D-sorbite 10 22%；Propane diols 5 14%；The B component includes the component of following percentage by weight：Glycerin monostearate 10 25%；Sorbitan monostearate 4% 15%；The component C includes the component of following percentage by weight：Sucrose fatty ester 4 10%.For the present invention by selecting with the higher emulsifying agent of starch recombination rate and being compounded with the higher emulsifying agent of protein Percentage bound, it has the advantages that good antiageing effect, enhancing gluten strength, the extensibility and gas retentivity for improving gluten.
Description
Technical field
The present invention relates to technical field of food additives, more specifically, it relates to a kind of emulsifying agent and its deep processing work
Skill.
Background technology
In the manufacturing process of bakery, it usually needs add emulsifying agent to improve the performance of food, good emulsifying agent energy
Simplify production process, and the food of complete appearance, bright in color, good mouthfeel and shelf lives length is made.
A kind of sorbitol ester emulsifier is disclosed in the Chinese invention patent of Publication No. CN101642690A, by following
Component is formulated by weight, sorbitol anhydride tristearate: sorbitanmonolaureate: sorbitol anhydride monopalmitate
: stearoyl lactate=100-240: 90-180: 70-160: 50-120.
Since the emulsifying agent main component in above-mentioned patent is glucitols emulsifying agent, this kind of emulsifying agent and starch it is compound
Better performances, can play anti-aging effect, and still, above-mentioned emulsifying agent is used for the higher cake of protein content and baking
During based food, since it lacks the emulsifying agent combined with protein, cause the gluten strength of dough inadequate, the extensibility of gluten and
Gas retentivity is poor.
It is, therefore, desirable to provide a kind of new scheme solves the above problems.
The content of the invention
In view of the deficienciess of the prior art, the purpose of the present invention one is to provide a kind of emulsifying agent, by selection and form sediment
The higher emulsifying agent of powder recombination rate and the emulsifying agent higher with protein Percentage bound compounding, solve above-mentioned technical problem, it has
The advantages of antiageing effect is good, the extensibility and gas retentivity of enhancing gluten strength, raising gluten.
To achieve the above object one, the present invention provides following technical solution：
A kind of emulsifying agent, including component A, B component and component C, the component A include the component of following percentage by weight：
Water 14-67%；
D-sorbite 10-22%；
Propane diols 5-14%；
The B component includes the component of following percentage by weight：
Glycerin monostearate 10-25%；
Sorbitan monostearate 4%-15%；
The component C includes the component of following percentage by weight：
Sucrose fatty ester 4-10%.
Through the above technical solutions, when the emulsifying agent of the present invention is used for confectionery dough, the polysaccharide such as starch in dough is in water
In form hydrophilic colloid due to the effect of surface hydrophilic group (hydroxyl) and water, starch suspension particle can be used as emulsion
The hydrophilic colloid of foreign minister's (water) improves its viscosity, and can accumulate on oil/water section, so that the stability of emulsion is improved, B groups
Glycerin monostearate, sorbitan monostearate in point can pass through mutual between hydrophilic radical with starch suspension particle
Effect forms hydrogen bond, is combined into emulsifying agent-starch compound, and the two has the function that synergy.
The sucrose fatty ester of component C can increase dough, its mechanism is sucrose fatty ester and the protein in flour
Interact, particularly form compound with gluten protein, the gliadin combination emulsifying agent in starch it is hydrophilic
Group, the lipophilic group of glutenin combination emulsifying agent, so that more protein are combined with each other, forms macromolecular gluten net
Network, enhances gluten strength, improves the extensibility and gas retentivity of gluten, increases dough and finished-product volume.
D-sorbite, propane diols in component A can not only strengthen emulsion stability, the effect for also having moisturizing to dough.
More preferably, the B component further includes the succinylated monoglyceride that percentage by weight is 1-5%.
Through the above technical solutions, flour adds water that dough is made, and during baking is molded, starch water swelling, paste
Change and form gel, unordered non-crystal structure is changed into from orderly crystal structure, in storage of finished products, noncrystal gel state
Starch will recrystallize, discharge the moisture of absorption, so that the bakery such as cake changes software strategy into software-hardware strategy, tissue is loose, and flavor becomes
It is bad, i.e., so-called aging；It has been investigated that succinylated monoglyceride can form insoluble compound with amylose, so that no longer
Generation aging is recrystallized, it is synergistic with glycerin monostearate, sorbitan monostearate compounding use, and one
Determine to prevent moisture loss in degree, so as to keep the loose softness of bakery.
More preferably, the B component further includes the stearoylketene lactate that percentage by weight is 3-8%.
Through the above technical solutions, it has been investigated that, stearoylketene lactate and succinylated monoglyceride, glycerol monostearate
Ester, sorbitan monostearate compounding use, it is synergistic, further enhance antiageing effect.
More preferably, the B component further includes the diacetyltartaric acid ester that percentage by weight is 5-10%.
Through the above technical solutions, it has been investigated that, diacetyltartaric acid ester and stearoylketene lactate, mono succinate glycerine
Ester, glycerin monostearate, sorbitan monostearate compounding use, it is synergistic, further enhance antiageing effect.
More preferably, the component C further includes the stearoylketene sodium lactate that percentage by weight is 1-3%.
Through the above technical solutions, stearoylketene sodium lactate can not only combine to form helical form complex with starch, and from
Prevent amylose from agglomerating inside starch granules, prevent the aging of starch；And it can also form compound with gluten protein,
One layer of smooth film structure is formed between gluten and starch, constraint gluten declines dough viscosity, so as to improve prolonging for gluten
Malleability.
More preferably, the component C further includes the stearoylketene calcium lactate that percentage by weight is 1-3%.
Through the above technical solutions, stearoylketene calcium lactate and stearoylketene sodium lactate compounding use, can further lift face
The stability and elasticity of muscle.
More preferably, the component C further includes the diacetyl tartaric acid glyceride that percentage by weight is 1-5%.
Through the above technical solutions, diacetyl tartaric acid glyceride and sucrose fatty ester, stearoylketene calcium lactate, stearoylketene
Sodium lactate compounding use, it is synergistic, enhance gluten strength, improve the extensibility and gas retentivity of gluten, make dough and
Finished-product volume increases.
More preferably, the weight ratio of the B component and component C is (3.5-4.5)：1.
Through the above technical solutions, the starch and protein ratio of flour itself are about at (6-8):1, in order to lift dough
Performance and bakee after mouthfeel, generally can all add egg improve dough protein content, B component as easily with starch knot
The emulsifying agent of conjunction, component C is as the emulsifying agent easily combined with protein, their ratio is at (3.5-4.5)：When 1, just accord with
The ratio of starch and protein in the dough of high protein content is closed, it is better.
The purpose of the present invention two is to provide a kind of deep process of emulsifying agent, using the emulsifying agent tool of technique preparation
There are good antiageing effect, enhancing gluten strength, improve the advantages of extensibility and gas retentivity of gluten.
To achieve the above object two, the present invention provides following technical solution：
A kind of deep process of emulsifying agent, comprises the following steps：
Step 1, by water, D-sorbite, propane diols input Cooling or heating jar, is uniformly mixed, while is heated to 55-60 DEG C, stirs
It is 500-1000r/min to mix speed, when mixing time is 1-2 small；
Step 2, the glycerin monostearate, sorbitan monostearate, sucrose of 70% formula ratio are added into Cooling or heating jar
Fatty acid ester, continues to be heated to 85-95 DEG C, when stirring 2-3 is small, is uniformly mixed, mixing speed 2000-2500r/min, then add
Enter glycerin monostearate, sorbitan monostearate, the sucrose fatty ester of other 30% formula ratio, stir 0.5-
1.5 it is small when, be uniformly mixed, obtain the first mixed liquor；
Step 3, succinylated monoglyceride, stearoylketene lactate, diacetyltartaric acid ester are added in agitated kettle, are heated to 55-
60 DEG C, when stirring 0.5-1 is small under the rotating speed of 2000-2500r/min, it is uniformly mixed, forms the second mixed liquor；
Step 4, stearoylketene sodium lactate, stearoylketene calcium lactate, diacetyl tartaric acid glyceride are added in another agitated kettle, added
Heat when stirring 1-2 is small under the rotating speed of 2000-2500r/min, is uniformly mixed to 45-50 DEG C, forms the 3rd mixed liquor；
Step 5, the second mixed liquor and the 3rd mixed liquor is added in the first mixed liquor, constant temperature is at 85-95 DEG C, in 4000-
When stirring 1-2 is small under the rotating speed of 5000r/min, it is uniformly mixed, obtains emulsifying agent.
Through the above technical solutions, the fusing point of ester emulsifying agent is higher, and other emulsifying agents are soluble in hot water or deep fat
Ester, the emulsifying agent of different component is separated scattered in advance then scattered by the mixing of above-mentioned technique, it is possible to increase each component is compatible
Property, form stable lotion.
In conclusion compared with prior art, the invention has the advantages that：
(1) glycerin monostearate in B component of the invention, sorbitan monostearate can lead to starch suspension particle
The interaction crossed between hydrophilic radical forms hydrogen bond, is combined into emulsifying agent-starch compound, and the two has synergy
Effect, the sucrose fatty ester of component C can interact with the protein in flour, particularly be formed with gluten protein
Compound, the hydrophilic radical of the gliadin combination emulsifying agent in starch, the lipophilic group of glutenin combination emulsifying agent, from
And be combined with each other more protein, formed macromolecular gluten network, enhance gluten strength, improve gluten extensibility and
Gas retentivity, increases dough and finished-product volume；
(2) it has been investigated that, diacetyltartaric acid ester and stearoylketene lactate, succinylated monoglyceride, glycerin monostearate,
Sorbitan monostearate compounding use, it is synergistic, further enhance antiageing effect；
(3) it has been investigated that, diacetyl tartaric acid glyceride and sucrose fatty ester, stearoylketene calcium lactate, stearoylketene sodium lactate
Compounding use, it is synergistic, gluten strength is enhanced, the extensibility and gas retentivity of gluten is improved, makes dough and finished product body
Product increase；
(4) B component passes through as the emulsifying agent easily combined with starch, component C as the emulsifying agent easily combined with protein
Control their ratio so that emulsifying agent meets the ratio of starch and protein in the dough of high protein content, better.
Brief description of the drawings
Fig. 1 is the process flow chart of the present invention.
Embodiment
With reference to the accompanying drawings and examples, the present invention will be described in detail.
Embodiment 1：A kind of deep process of emulsifying agent, each component and its corresponding percentage by weight are as shown in table 1, and
Acquisition is made by the steps：
Step 1, by water, D-sorbite, propane diols input Cooling or heating jar, is uniformly mixed, while is heated to 55 DEG C, stirs
Speed is 500r/min, when mixing time is 1 small；
Step 2, the glycerin monostearate, sorbitan monostearate, sucrose of 70% formula ratio are added into Cooling or heating jar
Fatty acid ester, continues to be heated to 85 DEG C, when stirring 2 is small, is uniformly mixed, mixing speed 2000r/min, adds other 30%
Glycerin monostearate, sorbitan monostearate, the sucrose fatty ester of formula ratio, when stirring 0.5 is small, mixing is equal
It is even, obtain emulsifying agent.
Embodiment 2-5：A kind of deep process of emulsifying agent, is with the difference of embodiment 1, each component and its phase
The percentage by weight answered is as shown in table 1.
Each component and its percentage by weight in 1 embodiment 1-5 of table
Embodiment 6：A kind of deep process of emulsifying agent, is with the difference of embodiment 1, and emulsifying agent is also comprising 1%
Succinylated monoglyceride, is made by the steps acquisition：
Step 1, by water, D-sorbite, propane diols input Cooling or heating jar, is uniformly mixed, while is heated to 55 DEG C, stirs
Speed is 500r/min, when mixing time is 1 small；
Step 2, the glycerin monostearate, sorbitan monostearate, sucrose of 70% formula ratio are added into Cooling or heating jar
Fatty acid ester, continues to be heated to 85 DEG C, when stirring 2 is small, is uniformly mixed, mixing speed 2000r/min, adds other 30%
Glycerin monostearate, sorbitan monostearate, the sucrose fatty ester of formula ratio, when stirring 0.5 is small, mixing is equal
It is even, obtain the first mixed liquor；
Step 3, succinylated monoglyceride is added in agitated kettle, 55 DEG C is heated to, 0.5 is stirred under the rotating speed of 2000r/min
Hour, add in the first mixed liquor, constant temperature is at 85 DEG C, when stirring 1 is small under the rotating speed of 4000r/min, is uniformly mixed, obtains
Emulsifying agent.
Embodiment 7：A kind of deep process of emulsifying agent, is with the difference of embodiment 6, and emulsifying agent includes 3%
Succinylated monoglyceride.
Embodiment 8：A kind of deep process of emulsifying agent, is with the difference of embodiment 6, and emulsifying agent includes 5%
Succinylated monoglyceride.
Embodiment 9：A kind of deep process of emulsifying agent, is that emulsifying agent also includes with the difference of embodiment 1
3% stearoylketene lactate, is made by the steps acquisition：
Step 1, by water, D-sorbite, propane diols input Cooling or heating jar, is uniformly mixed, while is heated to 55 DEG C, stirs
Speed is 500r/min, when mixing time is 1 small；
Step 2, the glycerin monostearate, sorbitan monostearate, sucrose of 70% formula ratio are added into Cooling or heating jar
Fatty acid ester, continues to be heated to 85 DEG C, when stirring 2 is small, is uniformly mixed, mixing speed 2000r/min, adds other 30%
Glycerin monostearate, sorbitan monostearate, the sucrose fatty ester of formula ratio, when stirring 0.5 is small, mixing is equal
It is even, obtain the first mixed liquor；
Step 3, stearoylketene lactate is added in agitated kettle, is heated to 55 DEG C, and it is small that 0.5 is stirred under the rotating speed of 2000r/min
When, add in the first mixed liquor, constant temperature is at 85 DEG C, when stirring 1 is small under the rotating speed of 4000r/min, is uniformly mixed, is emulsified
Agent.
Embodiment 10：A kind of deep process of emulsifying agent, is that emulsifying agent also includes with the difference of embodiment 9
5% stearoylketene lactate.
Embodiment 11：A kind of deep process of emulsifying agent, is that emulsifying agent also includes with the difference of embodiment 9
8% stearoylketene lactate.
Embodiment 12：A kind of deep process of emulsifying agent, is that emulsifying agent also includes with the difference of embodiment 1
5% diacetyltartaric acid ester, is made by the steps acquisition：
Step 1, by water, D-sorbite, propane diols input Cooling or heating jar, is uniformly mixed, while is heated to 55 DEG C, stirs
Speed is 500r/min, when mixing time is 1 small；
Step 2, the glycerin monostearate, sorbitan monostearate, sucrose of 70% formula ratio are added into Cooling or heating jar
Fatty acid ester, continues to be heated to 85 DEG C, when stirring 2 is small, is uniformly mixed, mixing speed 2000r/min, adds other 30%
Glycerin monostearate, sorbitan monostearate, the sucrose fatty ester of formula ratio, when stirring 0.5 is small, mixing is equal
It is even, obtain the first mixed liquor；
Step 3, diacetyltartaric acid ester is added in agitated kettle, 55 DEG C is heated to, 0.5 is stirred under the rotating speed of 2000r/min
Hour, add in the first mixed liquor, constant temperature is at 85 DEG C, when stirring 1 is small under the rotating speed of 4000r/min, is uniformly mixed, obtains breast
Agent.
Embodiment 13：A kind of deep process of emulsifying agent, is that emulsifying agent includes with the difference of embodiment 12
7.5% diacetyltartaric acid ester.
Embodiment 14：A kind of deep process of emulsifying agent, is that emulsifying agent includes with the difference of embodiment 12
10% diacetyltartaric acid ester.
Embodiment 15：A kind of deep process of emulsifying agent, is that emulsifying agent also includes with the difference of embodiment 1
3% succinylated monoglyceride, 5% stearoylketene lactate, 7.5% diacetyltartaric acid ester, are made by the steps
Obtain：
Step 1, by water, D-sorbite, propane diols input Cooling or heating jar, is uniformly mixed, while is heated to 55 DEG C, stirs
Speed is 500r/min, when mixing time is 1 small；
Step 2, the glycerin monostearate, sorbitan monostearate, sucrose of 70% formula ratio are added into Cooling or heating jar
Fatty acid ester, continues to be heated to 85 DEG C, when stirring 2 is small, is uniformly mixed, mixing speed 2000r/min, adds other 30%
Glycerin monostearate, sorbitan monostearate, the sucrose fatty ester of formula ratio, when stirring 0.5 is small, mixing is equal
It is even, obtain the first mixed liquor；
Step 3, succinylated monoglyceride, stearoylketene lactate, diacetyltartaric acid ester are added in agitated kettle, are heated to 55
DEG C, when stirring 0.5 is small under the rotating speed of 2000r/min, it is uniformly mixed, forms the second mixed liquor；
Step 5, the second mixed liquor is added in the first mixed liquor, and it is small to stir 1 at 85 DEG C under the rotating speed of 4000r/min for constant temperature
When, it is uniformly mixed, obtains emulsifying agent.
Embodiment 16：A kind of deep process of emulsifying agent, is that emulsifying agent also includes with the difference of embodiment 1
1% stearoylketene sodium lactate, is made by the steps acquisition：
Step 1, by water, D-sorbite, propane diols input Cooling or heating jar, is uniformly mixed, while is heated to 55 DEG C, stirs
Speed is 500r/min, when mixing time is 1 small；
Step 2, the glycerin monostearate, sorbitan monostearate, sucrose of 70% formula ratio are added into Cooling or heating jar
Fatty acid ester, continues to be heated to 85 DEG C, when stirring 2 is small, is uniformly mixed, mixing speed 2000r/min, adds other 30%
Glycerin monostearate, sorbitan monostearate, the sucrose fatty ester of formula ratio, when stirring 0.5 is small, mixing is equal
It is even, obtain the first mixed liquor；
Step 4, stearoylketene sodium lactate is added in the first mixed liquor, constant temperature stirs 1 at 85 DEG C under the rotating speed of 4000r/min
Hour, it is uniformly mixed, obtains emulsifying agent.
Embodiment 17：A kind of deep process of emulsifying agent, is that emulsifying agent includes with the difference of embodiment 16
2% stearoylketene sodium lactate.
Embodiment 18：A kind of deep process of emulsifying agent, is that emulsifying agent includes with the difference of embodiment 16
3% stearoylketene sodium lactate.
Embodiment 19：A kind of deep process of emulsifying agent, is that emulsifying agent also includes with the difference of embodiment 1
1% stearoylketene calcium lactate, is made by the steps acquisition：
Step 1, by water, D-sorbite, propane diols input Cooling or heating jar, is uniformly mixed, while is heated to 55 DEG C, stirs
Speed is 500r/min, when mixing time is 1 small；
Step 2, the glycerin monostearate, sorbitan monostearate, sucrose of 70% formula ratio are added into Cooling or heating jar
Fatty acid ester, continues to be heated to 85 DEG C, when stirring 2 is small, is uniformly mixed, mixing speed 2000r/min, adds other 30%
Glycerin monostearate, sorbitan monostearate, the sucrose fatty ester of formula ratio, when stirring 0.5 is small, mixing is equal
It is even, obtain the first mixed liquor；
Step 4, stearoylketene calcium lactate is added in the first mixed liquor, constant temperature stirs 1 at 85 DEG C under the rotating speed of 4000r/min
Hour, it is uniformly mixed, obtains emulsifying agent.
Embodiment 20：A kind of deep process of emulsifying agent, is that emulsifying agent includes with the difference of embodiment 19
2% stearoylketene calcium lactate.
Embodiment 21：A kind of deep process of emulsifying agent, is that emulsifying agent includes with the difference of embodiment 19
3% stearoylketene calcium lactate.
Embodiment 22：A kind of deep process of emulsifying agent, is with the difference of embodiment 1, and emulsifying agent includes 1%
Diacetyl tartaric acid glyceride, acquisition is made by the steps：
Step 1, by water, D-sorbite, propane diols input Cooling or heating jar, is uniformly mixed, while is heated to 55 DEG C, stirs
Speed is 500r/min, when mixing time is 1 small；
Step 2, the glycerin monostearate, sorbitan monostearate, sucrose of 70% formula ratio are added into Cooling or heating jar
Fatty acid ester, continues to be heated to 85 DEG C, when stirring 2 is small, is uniformly mixed, mixing speed 2000r/min, adds other 30%
Glycerin monostearate, sorbitan monostearate, the sucrose fatty ester of formula ratio, when stirring 0.5 is small, mixing is equal
It is even, obtain the first mixed liquor；
Step 4, diacetyl tartaric acid glyceride is added in another agitated kettle, 45 DEG C are heated to, in the rotating speed of 2000r/min
It is lower stirring 1 it is small when, formed the 3rd mixed liquor；
Step 5, the 3rd mixed liquor is added in the first mixed liquor, and it is small to stir 1 at 85 DEG C under the rotating speed of 4000r/min for constant temperature
When, it is uniformly mixed, obtains emulsifying agent.
Embodiment 23：A kind of deep process of emulsifying agent, is that emulsifying agent includes with the difference of embodiment 22
3% diacetyl tartaric acid glyceride.
Embodiment 24：A kind of deep process of emulsifying agent, is that emulsifying agent includes with the difference of embodiment 22
5% diacetyl tartaric acid glyceride.
Embodiment 25：A kind of deep process of emulsifying agent, is that emulsifying agent includes with the difference of embodiment 22
2% stearoylketene sodium lactate, 2% stearoylketene calcium lactate, 3% diacetyl tartaric acid glyceride, are made by the steps
Obtain：
Step 1, by water, D-sorbite, propane diols input Cooling or heating jar, is uniformly mixed, while is heated to 55 DEG C, stirs
Speed is 500r/min, when mixing time is 1 small；
Step 2, the glycerin monostearate, sorbitan monostearate, sucrose of 70% formula ratio are added into Cooling or heating jar
Fatty acid ester, continues to be heated to 85 DEG C, when stirring 2 is small, is uniformly mixed, mixing speed 2000r/min, adds other 30%
Glycerin monostearate, sorbitan monostearate, the sucrose fatty ester of formula ratio, when stirring 0.5 is small, mixing is equal
It is even, obtain the first mixed liquor；
Step 4, stearoylketene sodium lactate, stearoylketene calcium lactate, diacetyl tartaric acid glyceride are added in another agitated kettle, added
Heat is to 45 DEG C, when stirring 1 is small under the rotating speed of 2000r/min, is uniformly mixed, forms the 3rd mixed liquor；
Step 5, the 3rd mixed liquor is added in the first mixed liquor, and it is small to stir 1 at 85 DEG C under the rotating speed of 4000r/min for constant temperature
When, it is uniformly mixed, obtains emulsifying agent.
Embodiment 26：As shown in Figure 1, a kind of deep process of emulsifying agent, is with the difference of embodiment 25, breast
Agent includes 3% succinylated monoglyceride, 5% stearoylketene lactate, 7.5% diacetyltartaric acid ester, 2% hard ester
Acyl lactylate, 2% stearoylketene calcium lactate, 3% diacetyl tartaric acid glyceride, are made by the steps acquisition：
Step 1, by water, D-sorbite, propane diols input Cooling or heating jar, is uniformly mixed, while is heated to 55 DEG C, stirs
Speed is 500r/min, when mixing time is 1 small；
Step 2, the glycerin monostearate, sorbitan monostearate, sucrose of 70% formula ratio are added into Cooling or heating jar
Fatty acid ester, continues to be heated to 85 DEG C, when stirring 2 is small, is uniformly mixed, mixing speed 2000r/min, adds other 30%
Glycerin monostearate, sorbitan monostearate, the sucrose fatty ester of formula ratio, when stirring 0.5 is small, mixing is equal
It is even, obtain the first mixed liquor；
Step 3, succinylated monoglyceride, stearoylketene lactate, diacetyltartaric acid ester are added in agitated kettle, are heated to 55
DEG C, when stirring 0.5 is small under the rotating speed of 2000r/min, it is uniformly mixed, forms the second mixed liquor；
Step 4, stearoylketene sodium lactate, stearoylketene calcium lactate, diacetyl tartaric acid glyceride are added in another agitated kettle, added
Heat is to 45 DEG C, when stirring 1 is small under the rotating speed of 2000r/min, is uniformly mixed, forms the 3rd mixed liquor；
Step 5, the second mixed liquor and the 3rd mixed liquor is added in the first mixed liquor, constant temperature is at 85 DEG C, 4000r/min's
When stirring 1 is small under rotating speed, it is uniformly mixed, obtains emulsifying agent.
Embodiment 27：A kind of deep process of emulsifying agent, is with the difference of embodiment 1,
The weight ratio of B component and component C is 4：1.
Embodiment 28：A kind of deep process of emulsifying agent, is with the difference of embodiment 1,
The weight ratio of B component and component C is 4.5：1.
Embodiment 29：A kind of deep process of emulsifying agent, is, as follows with the difference of embodiment 26
Prepare：
Step 1, by water, D-sorbite, propane diols input Cooling or heating jar, is uniformly mixed, while is heated to 58 DEG C, stirs
Speed is 750r/min, when mixing time is 1.5 small；
Step 2, the glycerin monostearate, sorbitan monostearate, sucrose of 70% formula ratio are added into Cooling or heating jar
Fatty acid ester, continues to be heated to 90 DEG C, when stirring 2.5 is small, is uniformly mixed, in addition mixing speed 2250r/min, adds
Glycerin monostearate, sorbitan monostearate, the sucrose fatty ester of 30% formula ratio, when stirring 1 is small, mixing is equal
It is even, obtain the first mixed liquor；
Step 3, succinylated monoglyceride, stearoylketene lactate, diacetyltartaric acid ester are added in agitated kettle, are heated to 58
DEG C, when stirring 0.75 is small under the rotating speed of 2250r/min, it is uniformly mixed, forms the second mixed liquor；
Step 4, stearoylketene sodium lactate, stearoylketene calcium lactate, diacetyl tartaric acid glyceride are added in another agitated kettle, added
Heat is to 48 DEG C, when stirring 1.5 is small under the rotating speed of 2250r/min, is uniformly mixed, forms the 3rd mixed liquor；
Step 5, the second mixed liquor and the 3rd mixed liquor is added in the first mixed liquor, constant temperature is at 90 DEG C, 4500r/min's
When stirring 1.5 is small under rotating speed, it is uniformly mixed, obtains emulsifying agent.
Embodiment 30：A kind of deep process of emulsifying agent, is, as follows with the difference of embodiment 26
Prepare：
Step 1, by water, D-sorbite, propane diols input Cooling or heating jar, is uniformly mixed, while is heated to 60 DEG C, stirs
Speed is 1000r/min, when mixing time is 2 small；
Step 2, the glycerin monostearate, sorbitan monostearate, sucrose of 70% formula ratio are added into Cooling or heating jar
Fatty acid ester, continues to be heated to 95 DEG C, when stirring 3 is small, is uniformly mixed, mixing speed 2500r/min, adds other 30%
Glycerin monostearate, sorbitan monostearate, the sucrose fatty ester of formula ratio, when stirring 1.5 is small, mixing is equal
It is even, obtain the first mixed liquor；
Step 3, succinylated monoglyceride, stearoylketene lactate, diacetyltartaric acid ester are added in agitated kettle, are heated to 60
DEG C, when stirring 1 is small under the rotating speed of 2500r/min, it is uniformly mixed, forms the second mixed liquor；
Step 4, stearoylketene sodium lactate, stearoylketene calcium lactate, diacetyl tartaric acid glyceride are added in another agitated kettle, added
Heat is to 50 DEG C, when stirring 2 is small under the rotating speed of 2500r/min, is uniformly mixed, forms the 3rd mixed liquor；
Step 5, the second mixed liquor and the 3rd mixed liquor is added in the first mixed liquor, constant temperature is at 95 DEG C, 5000r/min's
When stirring 2 is small under rotating speed, it is uniformly mixed, obtains emulsifying agent.
Comparative example 1：A kind of deep process of emulsifying agent, is with the difference of embodiment 1, using Publication No.
Emulsifying agent is made in embodiment one in the Chinese invention patent of CN101642690A.
Comparative example 2：A kind of deep process of emulsifying agent, is with the difference of embodiment 1, is not added with sucrose fat
Acid esters.
Comparative example 3：A kind of deep process of emulsifying agent, is with the difference of embodiment 1, is not added with sorbitol anhydride
Monostearate.
Test a cake hardness test
Test specimen：Using the emulsifying agent obtained in embodiment 1-30 as test specimen 1-30, using being obtained in comparative example 1-3
Emulsifying agent as control sample 1-3.
Test method：Cake is made using following formulas：Flour 1000g, egg pulp 800g, granulated sugar 750g, water 450g, carbon
Sour hydrogen ammonium 12g, the additive amount of emulsifying agent is 15g；It is as follows using conventional cake production method, technological process：Beat eggs (15-
20min, 25-30 DEG C), casting, provocation (4-6min), is toasted (5-10min, 180-210 DEG C), and cooling, obtains cake.Adopt
It is 1#-33# that the cake made from test specimen 1-30 and control sample 1-3 is numbered respectively, is fitted into polyethylene plastic bag, room temperature
Lower storage, measures the situation of change of a cake hardness daily.
Result of the test：The hardness test result of 1#-33# cakes is as shown in table 2, as shown in Table 2 the cake storage of 1#-30#
The hardness of period be less than 31#-33# cake, and 1#-30# cake store 4,6,8 days after hardness increasing value again smaller than
The cake of 31#-33#；Hardness number of the 15# cakes during storage is less than 7#, 10#, 13# cake, and is much smaller than 1# cakes.
Illustrate that the glycerin monostearate in B component, sorbitan monostearate can pass through with starch suspension particle
Interaction between hydrophilic radical forms hydrogen bond, is combined into emulsifying agent-starch compound, prevents cake aging, and the two has
Play the role of synergy, diacetyltartaric acid ester and stearoylketene lactate, succinylated monoglyceride, glycerin monostearate,
Sorbitan monostearate compounding use, it is synergistic, further enhance anti-cake aging effect.
The hardness test result of table 21#-33# cakes
Test the experiment of two cake specific volumes
Test specimen：Using the emulsifying agent obtained in embodiment 1-30 as test specimen 1-30, using being obtained in comparative example 1-3
Emulsifying agent as control sample 1-3.
Test method：Cake is made using following formulas：Flour 1000g, egg pulp 800g, granulated sugar 750g, water 450g, carbon
Sour hydrogen ammonium 12g, the additive amount of emulsifying agent is 15g；It is as follows using conventional cake production method, technological process：Beat eggs (15-
20min, 25-30 DEG C), casting, provocation (4-6min), is toasted (5-10min, 180-210 DEG C), and cooling, obtains cake.Adopt
It is 1#-33# that the cake made from test specimen 1-30 and control sample 1-3 is numbered respectively, tests the specific volume of batter and cake.
Result of the test：The specific volume test result of 1#-33# cakes is as shown in table 3, as shown in Table 3, the batter of 1#-30# cakes
Specific volume and cake specific volume are more than the cake of 31#-33#, and the batter specific volume and cake specific volume of 7#, 10#, 13# cake are more than 1# cakes,
15# cakes are more than 7#, 10#, 13# cake relative to the batter specific volume and cake specific volume increasing value of 1# cakes.
Illustrate that sucrose fatty ester can form compound with gluten protein, form macromolecular gluten network, enhance
Gluten strength, increases dough and finished-product volume；And diacetyl tartaric acid glyceride and sucrose fatty ester, stearoylketene lactic acid
Calcium, stearoylketene sodium lactate compounding use, it is synergistic, gluten strength is enhanced, improves the extensibility and gas retentivity of gluten,
Increase dough and finished-product volume.
The specific volume test result of table 31#-33# cakes
The above is only the preferred embodiment of the present invention, and protection scope of the present invention is not limited merely to above-described embodiment,
All technical solutions belonged under thinking of the present invention belong to protection scope of the present invention.It should be pointed out that for the art
For those of ordinary skill, some improvements and modifications without departing from the principles of the present invention, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (9)
1. a kind of emulsifying agent, it is characterised in that including component A, B component and component C, the component A includes following weight percent
The component of ratio：
Water 14-67%；
D-sorbite 10-22%；
Propane diols 5-14%；
The B component includes the component of following percentage by weight：
Glycerin monostearate 10-25%；
Sorbitan monostearate 4%-15%；
The component C includes the component of following percentage by weight：
Sucrose fatty ester 4-10%.
2. emulsifying agent according to claim 1, it is characterised in that it is 1-5%'s that the B component, which further includes percentage by weight,
Succinylated monoglyceride.
3. emulsifying agent according to claim 1, it is characterised in that it is 3-8%'s that the B component, which further includes percentage by weight,
Stearoylketene lactate.
4. emulsifying agent according to claim 1, it is characterised in that it is 5-10%'s that the B component, which further includes percentage by weight,
Diacetyltartaric acid ester.
5. emulsifying agent according to claim 1, it is characterised in that it is 1-3%'s that the component C, which further includes percentage by weight,
Stearoylketene sodium lactate.
6. emulsifying agent according to claim 1, it is characterised in that it is 1-3%'s that the component C, which further includes percentage by weight,
Stearoylketene calcium lactate.
7. emulsifying agent according to claim 1, it is characterised in that it is 1-5%'s that the component C, which further includes percentage by weight,
Diacetyl tartaric acid glyceride.
8. according to the emulsifying agent described in any one in claim 5-7, it is characterised in that the weight of the B component and component C
Than for（3.5-4.5）：1.
9. a kind of deep process of emulsifying agent, it is characterised in that comprise the following steps：
Step 1, by water, D-sorbite, propane diols input Cooling or heating jar, is uniformly mixed, while is heated to 55-60 DEG C, stirs
It is 500-1000r/min to mix speed, when mixing time is 1-2 small；
Step 2, the glycerin monostearate, sorbitan monostearate, sucrose of 70% formula ratio are added into Cooling or heating jar
Fatty acid ester, continues to be heated to 85-95 DEG C, when stirring 2-3 is small, is uniformly mixed, mixing speed 2000-2500r/min, then add
Enter glycerin monostearate, sorbitan monostearate, the sucrose fatty ester of other 30% formula ratio, stir 0.5-1.5
Hour, it is uniformly mixed, obtains the first mixed liquor；
Step 3, succinylated monoglyceride, stearoylketene lactate, diacetyltartaric acid ester are added in agitated kettle, are heated to 55-
60 DEG C, when stirring 0.5-1 is small under the rotating speed of 2000-2500r/min, it is uniformly mixed, forms the second mixed liquor；
Step 4, stearoylketene sodium lactate, stearoylketene calcium lactate, diacetyl tartaric acid glyceride are added in another agitated kettle, added
Heat when stirring 1-2 is small under the rotating speed of 2000-2500r/min, is uniformly mixed to 45-50 DEG C, forms the 3rd mixed liquor；
Step 5, the second mixed liquor and the 3rd mixed liquor is added in the first mixed liquor, constant temperature is at 85-95 DEG C, in 4000-
When stirring 1-2 is small under the rotating speed of 5000r/min, it is uniformly mixed, obtains emulsifying agent.
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