CN107912491B - Emulsifier and deep processing technology thereof - Google Patents
Emulsifier and deep processing technology thereof Download PDFInfo
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- CN107912491B CN107912491B CN201711334209.1A CN201711334209A CN107912491B CN 107912491 B CN107912491 B CN 107912491B CN 201711334209 A CN201711334209 A CN 201711334209A CN 107912491 B CN107912491 B CN 107912491B
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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
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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
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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
- A21D2/145—Acids, anhydrides or salts thereof
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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
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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
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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Abstract
The invention discloses an emulsifier and a deep processing technology thereof, relates to the technical field of food additives, and solves the problem that the emulsifier in the prior art has poor extensibility and gas retentivity on gluten. The emulsifier comprises a component A, a component B and a component C, wherein the component A comprises the following components in percentage by weight: 14-67% of water; 10-22% of sorbitol; 5-14% of propylene glycol; the component B comprises the following components in percentage by weight: 10-25% of glyceryl monostearate; 4% -15% of sorbitan monostearate; the component C comprises the following components in percentage by weight: 4-10% of sucrose fatty acid ester. According to the invention, the emulsifier with high compounding rate with starch and the emulsifier with high binding rate with protein are selected for compounding, so that the gluten anti-aging agent has the advantages of good anti-aging effect, enhanced gluten strength, and improved extensibility and gas retentivity of gluten.
Description
Technical Field
The invention relates to the technical field of food additives, in particular to an emulsifier and a deep processing technology thereof.
Background
In the process of preparing baked food, an emulsifier is usually added to improve the performance of the food, and the good emulsifier can simplify the preparation process, and the prepared food has complete appearance, bright color, good taste and long quality guarantee time.
The invention discloses a sorbitol ester emulsifier in Chinese patent with publication number CN101642690A, which is prepared from sorbitan tristearate, sorbitan monolaurate, sorbitan monopalmitate and sodium stearyl lactate in a weight ratio of 100: 240: 90-180: 70-160: 50-120.
However, when the emulsifier is used for cakes and baked foods with high protein content, the strength of gluten of dough is not enough, and the extensibility and the gas retention of the gluten are poor due to the lack of the emulsifier combined with protein.
Therefore, a new solution is needed to solve the above problems.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the emulsifier which is compounded by selecting the emulsifier with higher compounding rate with starch and the emulsifier with higher bonding rate with protein to solve the technical problems and has the advantages of good anti-aging effect, strengthened gluten strength and improved extensibility and gas retentivity of gluten.
In order to achieve the first purpose, the invention provides the following technical scheme:
an emulsifier comprises a component A, a component B and a component C, wherein the component A comprises the following components in percentage by weight:
14-67% of water;
10-22% of sorbitol;
5-14% of propylene glycol;
the component B comprises the following components in percentage by weight:
10-25% of glyceryl monostearate;
4% -15% of sorbitan monostearate;
the component C comprises the following components in percentage by weight:
4-10% of sucrose fatty acid ester.
Through the technical scheme, when the emulsifier is used for pastry dough, the starch and other polysaccharides in the dough form hydrophilic colloid in water due to the action of surface hydrophilic groups (hydroxyl groups) and water, so that the starch suspension particles can be used as the hydrophilic colloid of the external phase (water) of the emulsion to improve the viscosity of the emulsion and can be accumulated on an oil/water section, the stability of the emulsion is improved, the glyceryl monostearate and the sorbitan monostearate in the component B can form hydrogen bonds with the starch suspension particles through the interaction between the hydrophilic groups, the emulsifier is combined into a starch complex, and the two have synergistic effect.
The sucrose fatty acid ester of the component C can enlarge dough, and the mechanism is that the sucrose fatty acid ester interacts with protein in flour, particularly forms a compound with gluten protein, the gliadin in starch is combined with a hydrophilic group of an emulsifier, and the glutenin is combined with a lipophilic group of the emulsifier, so that more protein is combined with each other to form a macromolecular gluten network, the gluten strength is enhanced, the extensibility and the gas retentivity of gluten are improved, and the volume of the dough and a finished product is enlarged.
The sorbitol and the propylene glycol in the component A can not only enhance the emulsion stability, but also have the moisturizing effect on the dough.
Further preferably, the component B also comprises 1-5 wt% of succinic acid monoglyceride.
By the technical scheme, flour is added with water to prepare dough, during the forming and baking process, starch absorbs water to expand, is gelatinized and forms gel, and is changed from an ordered crystal structure to an unordered amorphous structure, and when a finished product is stored, the starch in the amorphous gel state is recrystallized to discharge absorbed water, so that baked food such as cakes and the like is hardened from soft to hard, loose in texture and deteriorated in flavor, namely aged; researches show that the succinic acid monoglyceride can form an insoluble compound with amylose so as not to recrystallize and age, and the succinic acid monoglyceride is compounded with the glyceryl monostearate and the sorbitan monostearate for use, has synergistic effect, and prevents water loss to a certain extent, so that the baked food is kept loose and soft.
More preferably, the component B also comprises 3-8 wt% of stearoyl lactate.
Through the technical scheme, researches show that the stearic acid ester, the succinic acid monoglyceride, the glyceryl monostearate and the sorbitan monostearate are compounded for use, so that the synergistic effect is achieved, and the anti-aging effect is further enhanced.
More preferably, the component B also comprises 5-10 wt% of diacetyl tartaric acid ester.
Through the technical scheme, researches show that the diacetyl tartaric acid ester, the stearoyl lactylate, the succinic acid monoglyceride, the glyceryl monostearate and the sorbitan monostearate are compounded for use, so that the synergistic effect is achieved, and the anti-aging effect is further enhanced.
More preferably, the component C also comprises 1-3 wt% of sodium stearoyl lactylate.
Through the technical scheme, the sodium stearoyl lactylate can be combined with starch to form a spiral complex, prevents amylose from aggregating from the inside of starch particles, and prevents the starch from aging; but also can form a compound with gluten protein, a smooth film structure is formed between gluten and starch, and the binding gluten reduces the viscosity of dough, thereby improving the ductility of the gluten.
Further preferably, the component C also comprises 1-3 wt% of calcium stearoyl lactylate.
Through the technical scheme, the calcium stearoyl lactylate and the sodium stearoyl lactylate are compounded for use, so that the stability and the elasticity of gluten can be further improved.
More preferably, the component C also comprises 1-5 wt% of diacetyl tartaric acid ester of glycerol.
Through the technical scheme, the diacetyl tartaric acid glyceride, the sucrose fatty acid ester, the stearoyl calcium lactate and the stearoyl sodium lactate are compounded for use, so that the synergistic effect is realized, the gluten strength is enhanced, the extensibility and the gas retentivity of gluten are improved, and the volumes of dough and finished products are increased.
More preferably, the weight ratio of the component B to the component C is (3.5-4.5): 1.
according to the technical scheme, the ratio of starch to protein of the flour is (6-8):1, in order to improve the performance of the dough and the taste after baking, eggs are generally added to improve the protein content of the dough, the component B is used as an emulsifier easy to combine with starch, the component C is used as an emulsifier easy to combine with protein, and the ratio of the components is (3.5-4.5): 1, the ratio of starch to protein in the dough with high protein content is just met, and the effect is better.
The invention also aims to provide a deep processing technology of the emulsifier, and the emulsifier prepared by adopting the technology has the advantages of good anti-aging effect, gluten strength enhancement, gluten extensibility improvement and gas retention improvement.
In order to achieve the second purpose, the invention provides the following technical scheme:
a deep processing technology of an emulsifier comprises the following steps:
step one, putting water, sorbitol and propylene glycol into a cold and hot cylinder, stirring and mixing uniformly, heating to 55-60 ℃, stirring at the speed of 500-;
adding 70% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester into a cold and hot cylinder, continuously heating to 85-95 ℃, stirring for 2-3 hours, uniformly mixing at the stirring speed of 2000-2500r/min, adding another 30% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester, stirring for 0.5-1.5 hours, and uniformly mixing to obtain a first mixed solution;
step three, adding the succinic acid monoglyceride, the stearoyl lactylate and the diacetyl tartaric acid ester into a stirring pot, heating to 55-60 ℃, stirring for 0.5-1 hour at the rotating speed of 2000-2500r/min, and uniformly mixing to form a second mixed solution;
step four, adding the stearoyl sodium lactate, the stearoyl calcium lactate and the diacetyl tartaric acid glyceride into another stirring pot, heating to 45-50 ℃, stirring for 1-2 hours at the rotating speed of 2000-2500r/min, and uniformly mixing to form a third mixed solution;
and step five, adding the second mixed solution and the third mixed solution into the first mixed solution, stirring for 1-2 hours at the constant temperature of 85-95 ℃ and the rotating speed of 4000-.
Through the technical scheme, the ester emulsifier has a high melting point, and other emulsifiers are easily soluble in hot water or hot oil ester, so that the emulsifiers of different components are separately pre-dispersed, and then are mixed and dispersed through the process, so that the compatibility of each component can be improved, and a stable emulsion is formed.
In summary, compared with the prior art, the invention has the following beneficial effects:
(1) the glyceryl monostearate and the sorbitan monostearate in the component B can form hydrogen bonds with starch suspension particles through the interaction between hydrophilic groups to form an emulsifier-starch complex, and the glyceryl monostearate and the sorbitan monostearate have a synergistic effect;
(2) researches show that the diacetyl tartaric acid ester, the stearoyl lactylate, the succinic acid monoglyceride, the glyceryl monostearate and the sorbitan monostearate are compounded for use, so that the synergistic effect is achieved, and the anti-aging effect is further enhanced;
(3) researches show that the diacetyl tartaric acid glyceride, sucrose fatty acid ester, stearoyl calcium lactate and stearoyl sodium lactate are compounded for use, so that the synergy is realized, the gluten strength is enhanced, the extensibility and the gas retentivity of gluten are improved, and the volumes of dough and finished products are increased;
(4) the component B is used as an emulsifier which is easy to combine with starch, the component C is used as an emulsifier which is easy to combine with protein, and the proportion of the components is controlled, so that the emulsifier conforms to the proportion of the starch to the protein in the dough with high protein content, and the effect is better.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The invention is described in detail below with reference to the figures and examples.
Example 1: the deep processing technology of the emulsifier comprises the following steps of:
step one, putting water, sorbitol and propylene glycol into a cold and hot cylinder, stirring and mixing uniformly, heating to 55 ℃, and stirring at a speed of 500r/min for 1 hour;
and step two, adding 70 percent of the formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester into a cold and hot cylinder, continuously heating to 85 ℃, stirring for 2 hours, uniformly mixing at the stirring speed of 2000r/min, adding the other 30 percent of the formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester, stirring for 0.5 hour, and uniformly mixing to obtain the emulsifier.
Examples 2 to 5: the deep processing technology of the emulsifier is different from that of the emulsifier in example 1 in that the components and the corresponding weight percentages are shown in Table 1.
TABLE 1 Components and weight percentages thereof in examples 1-5
Example 6: the deep processing technology of the emulsifier is different from the deep processing technology of the example 1 in that the emulsifier also comprises 1% of succinic acid monoglyceride, and is prepared by the following steps:
step one, putting water, sorbitol and propylene glycol into a cold and hot cylinder, stirring and mixing uniformly, heating to 55 ℃, and stirring at a speed of 500r/min for 1 hour;
adding 70% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester into a cold and hot cylinder, continuously heating to 85 ℃, stirring for 2 hours, uniformly mixing at the stirring speed of 2000r/min, adding another 30% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester, stirring for 0.5 hour, and uniformly mixing to obtain a first mixed solution;
and step three, adding the succinic acid monoglyceride into a stirring pot, heating to 55 ℃, stirring for 0.5 hour at the rotating speed of 2000r/min, adding into the first mixed solution, stirring for 1 hour at the constant temperature of 85 ℃ at the rotating speed of 4000r/min, and uniformly mixing to obtain the emulsifier.
Example 7: a further process for the preparation of an emulsifier which differs from that of example 6 in that the emulsifier comprises 3% of monoglycerides of succinic acid.
Example 8: a further process for the preparation of an emulsifier which differs from that of example 6 in that the emulsifier comprises 5% of monoglycerides of succinic acid.
Example 9: a further processing technique of emulsifier, which is different from the embodiment 1 in that the emulsifier further comprises 3% of stearoyl lactate and is prepared by the following steps:
step one, putting water, sorbitol and propylene glycol into a cold and hot cylinder, stirring and mixing uniformly, heating to 55 ℃, and stirring at a speed of 500r/min for 1 hour;
adding 70% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester into a cold and hot cylinder, continuously heating to 85 ℃, stirring for 2 hours, uniformly mixing at the stirring speed of 2000r/min, adding another 30% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester, stirring for 0.5 hour, and uniformly mixing to obtain a first mixed solution;
and step three, adding the stearoyl lactylate into a stirring pot, heating to 55 ℃, stirring for 0.5 hour at the rotating speed of 2000r/min, adding into the first mixed solution, keeping the temperature at 85 ℃, stirring for 1 hour at the rotating speed of 4000r/min, and uniformly mixing to obtain the emulsifier.
Example 10: a further process for the preparation of an emulsifier which differs from that of example 9 in that the emulsifier further comprises 5% stearoyl lactylate.
Example 11: a further process for the preparation of an emulsifier which differs from that of example 9 in that the emulsifier further comprises 8% stearoyl lactylate.
Example 12: the deep processing technology of the emulsifier is different from the deep processing technology of the example 1 in that the emulsifier also comprises 5 percent of diacetyl tartrate and is prepared by the following steps:
step one, putting water, sorbitol and propylene glycol into a cold and hot cylinder, stirring and mixing uniformly, heating to 55 ℃, and stirring at a speed of 500r/min for 1 hour;
adding 70% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester into a cold and hot cylinder, continuously heating to 85 ℃, stirring for 2 hours, uniformly mixing at the stirring speed of 2000r/min, adding another 30% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester, stirring for 0.5 hour, and uniformly mixing to obtain a first mixed solution;
and step three, adding diacetyl tartaric acid ester into a stirring pot, heating to 55 ℃, stirring for 0.5 hour at the rotating speed of 2000r/min, adding into the first mixed solution, keeping the temperature at 85 ℃, stirring for 1 hour at the rotating speed of 4000r/min, and uniformly mixing to obtain the emulsifier.
Example 13: a further processing technique of an emulsifier, which is different from that of example 12 in that the emulsifier contains 7.5% of diacetyl tartaric acid ester.
Example 14: a further processing technique of an emulsifier, which is different from that of example 12 in that the emulsifier contains 10% of diacetyl tartaric acid ester.
Example 15: a deep processing technology of an emulsifier, which is different from the deep processing technology of the emulsifier in example 1, wherein the emulsifier further comprises 3% of succinic acid monoglyceride, 5% of stearoyl lactylate and 7.5% of diacetyl tartaric acid ester, and is prepared by the following steps:
step one, putting water, sorbitol and propylene glycol into a cold and hot cylinder, stirring and mixing uniformly, heating to 55 ℃, and stirring at a speed of 500r/min for 1 hour;
adding 70% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester into a cold and hot cylinder, continuously heating to 85 ℃, stirring for 2 hours, uniformly mixing at the stirring speed of 2000r/min, adding another 30% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester, stirring for 0.5 hour, and uniformly mixing to obtain a first mixed solution;
step three, adding the succinic acid monoglyceride, the stearoyl lactylate and the diacetyl tartaric acid ester into a stirring pot, heating to 55 ℃, stirring for 0.5 hour at the rotating speed of 2000r/min, and uniformly mixing to form a second mixed solution;
and step five, adding the second mixed solution into the first mixed solution, keeping the temperature at 85 ℃, stirring for 1 hour at the rotating speed of 4000r/min, and uniformly mixing to obtain the emulsifier.
Example 16: the deep processing technology of the emulsifier is different from the deep processing technology of the example 1 in that the emulsifier also comprises 1 percent of sodium stearoyl lactylate, and is prepared by the following steps:
step one, putting water, sorbitol and propylene glycol into a cold and hot cylinder, stirring and mixing uniformly, heating to 55 ℃, and stirring at a speed of 500r/min for 1 hour;
adding 70% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester into a cold and hot cylinder, continuously heating to 85 ℃, stirring for 2 hours, uniformly mixing at the stirring speed of 2000r/min, adding another 30% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester, stirring for 0.5 hour, and uniformly mixing to obtain a first mixed solution;
and step four, adding the sodium stearoyl lactate into the first mixed solution, stirring for 1 hour at the constant temperature of 85 ℃ at the rotating speed of 4000r/min, and uniformly mixing to obtain the emulsifier.
Example 17: a further processing technique of an emulsifier, which is different from that of example 16 in that the emulsifier comprises 2% sodium stearoyl lactylate.
Example 18: a further processing technique of an emulsifier, which is different from that of example 16 in that the emulsifier comprises 3% sodium stearoyl lactylate.
Example 19: a further processing method of emulsifier, which is different from the method of example 1 in that the emulsifier further comprises 1% of calcium stearoyl lactylate, and is prepared by the following steps:
step one, putting water, sorbitol and propylene glycol into a cold and hot cylinder, stirring and mixing uniformly, heating to 55 ℃, and stirring at a speed of 500r/min for 1 hour;
adding 70% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester into a cold and hot cylinder, continuously heating to 85 ℃, stirring for 2 hours, uniformly mixing at the stirring speed of 2000r/min, adding another 30% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester, stirring for 0.5 hour, and uniformly mixing to obtain a first mixed solution;
and step four, adding the calcium stearoyl lactylate into the first mixed solution, keeping the temperature at 85 ℃, stirring for 1 hour at the rotating speed of 4000r/min, and uniformly mixing to obtain the emulsifier.
Example 20: a further processing of the emulsifier, which differs from example 19 in that the emulsifier comprises 2% calcium stearoyl lactylate.
Example 21: a further processing of the emulsifier, which differs from example 19 in that the emulsifier comprises 3% calcium stearoyl lactylate.
Example 22: the deep processing technology of the emulsifier is different from the deep processing technology of the example 1 in that the emulsifier comprises 1% of diacetyl tartaric acid glyceride and is prepared by the following steps:
step one, putting water, sorbitol and propylene glycol into a cold and hot cylinder, stirring and mixing uniformly, heating to 55 ℃, and stirring at a speed of 500r/min for 1 hour;
adding 70% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester into a cold and hot cylinder, continuously heating to 85 ℃, stirring for 2 hours, uniformly mixing at the stirring speed of 2000r/min, adding another 30% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester, stirring for 0.5 hour, and uniformly mixing to obtain a first mixed solution;
step four, adding diacetyl tartaric acid glyceride into another stirring pot, heating to 45 ℃, and stirring for 1 hour at the rotating speed of 2000r/min to form a third mixed solution;
and step five, adding the third mixed solution into the first mixed solution, keeping the temperature at 85 ℃, stirring for 1 hour at the rotating speed of 4000r/min, and uniformly mixing to obtain the emulsifier.
Example 23: a further processing technique of an emulsifier, which is different from that of example 22 in that the emulsifier contains 3% diacetyl tartaric acid esters of glycerides.
Example 24: a further processing technique of emulsifier, which is different from the embodiment 22 in that the emulsifier contains 5% diacetyl tartaric acid esters of glycerides.
Example 25: a deep processing technology of emulsifier, which is different from the deep processing technology of the emulsifier in example 22 in that the emulsifier comprises 2% of sodium stearoyl lactylate, 2% of calcium stearoyl lactylate and 3% of diacetyl tartaric acid ester of glyceride and is prepared by the following steps:
step one, putting water, sorbitol and propylene glycol into a cold and hot cylinder, stirring and mixing uniformly, heating to 55 ℃, and stirring at a speed of 500r/min for 1 hour;
adding 70% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester into a cold and hot cylinder, continuously heating to 85 ℃, stirring for 2 hours, uniformly mixing at the stirring speed of 2000r/min, adding another 30% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester, stirring for 0.5 hour, and uniformly mixing to obtain a first mixed solution;
step four, adding the sodium stearoyl lactylate, the calcium stearoyl lactylate and the diacetyl tartaric acid ester of glycerol into another stirring pot, heating to 45 ℃, stirring for 1 hour at the rotating speed of 2000r/min, and uniformly mixing to form a third mixed solution;
and step five, adding the third mixed solution into the first mixed solution, keeping the temperature at 85 ℃, stirring for 1 hour at the rotating speed of 4000r/min, and uniformly mixing to obtain the emulsifier.
Example 26: as shown in fig. 1, a deep processing method of an emulsifier is different from that of example 25 in that the emulsifier comprises 3% of succinic acid monoglyceride, 5% of stearoyl lactate, 7.5% of diacetyl tartaric acid ester, 2% of sodium stearoyl lactylate, 2% of calcium stearoyl lactylate and 3% of diacetyl tartaric acid glyceride, and is prepared by the following steps:
step one, putting water, sorbitol and propylene glycol into a cold and hot cylinder, stirring and mixing uniformly, heating to 55 ℃, and stirring at a speed of 500r/min for 1 hour;
adding 70% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester into a cold and hot cylinder, continuously heating to 85 ℃, stirring for 2 hours, uniformly mixing at the stirring speed of 2000r/min, adding another 30% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester, stirring for 0.5 hour, and uniformly mixing to obtain a first mixed solution;
step three, adding the succinic acid monoglyceride, the stearoyl lactylate and the diacetyl tartaric acid ester into a stirring pot, heating to 55 ℃, stirring for 0.5 hour at the rotating speed of 2000r/min, and uniformly mixing to form a second mixed solution;
step four, adding the sodium stearoyl lactylate, the calcium stearoyl lactylate and the diacetyl tartaric acid ester of glycerol into another stirring pot, heating to 45 ℃, stirring for 1 hour at the rotating speed of 2000r/min, and uniformly mixing to form a third mixed solution;
and step five, adding the second mixed solution and the third mixed solution into the first mixed solution, keeping the temperature at 85 ℃, stirring for 1 hour at the rotating speed of 4000r/min, and uniformly mixing to obtain the emulsifier.
Example 27: a deep processing technology of an emulsifier, which is different from the deep processing technology of the emulsifier in the embodiment 1,
the weight ratio of the component B to the component C is 4: 1.
example 28: a deep processing technology of an emulsifier, which is different from the deep processing technology of the emulsifier in the embodiment 1,
the weight ratio of the component B to the component C is 4.5: 1.
example 29: the deep processing technology of the emulsifier is different from the deep processing technology of the example 26 in that the emulsifier is prepared by the following steps:
step one, putting water, sorbitol and propylene glycol into a cold and hot cylinder, stirring and mixing uniformly, heating to 58 ℃, stirring at a speed of 750r/min, and stirring for 1.5 hours;
adding 70% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester into a cold and hot cylinder, continuously heating to 90 ℃, stirring for 2.5 hours, uniformly mixing, wherein the stirring speed is 2250r/min, adding another 30% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester, stirring for 1 hour, and uniformly mixing to obtain a first mixed solution;
step three, adding the succinic acid monoglyceride, the stearoyl lactylate and the diacetyl tartaric acid ester into a stirring pot, heating to 58 ℃, stirring for 0.75 hour at the rotating speed of 2250r/min, and uniformly mixing to form a second mixed solution;
step four, adding the sodium stearoyl lactylate, the calcium stearoyl lactylate and the diacetyl tartaric acid ester of glycerol into another stirring pot, heating to 48 ℃, stirring for 1.5 hours at the rotating speed of 2250r/min, and uniformly mixing to form a third mixed solution;
and step five, adding the second mixed solution and the third mixed solution into the first mixed solution, keeping the temperature at 90 ℃, stirring for 1.5 hours at the rotating speed of 4500r/min, and uniformly mixing to obtain the emulsifier.
Example 30: the deep processing technology of the emulsifier is different from the deep processing technology of the example 26 in that the emulsifier is prepared by the following steps:
step one, putting water, sorbitol and propylene glycol into a cold and hot cylinder, stirring and mixing uniformly, heating to 60 ℃ at the same time, wherein the stirring speed is 1000r/min, and the stirring time is 2 hours;
adding 70% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester into a cold and hot cylinder, continuously heating to 95 ℃, stirring for 3 hours, uniformly mixing at the stirring speed of 2500r/min, adding another 30% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester, stirring for 1.5 hours, and uniformly mixing to obtain a first mixed solution;
adding the succinic acid monoglyceride, the stearoyl lactylate and the diacetyl tartaric acid ester into a stirring pot, heating to 60 ℃, stirring for 1 hour at the rotating speed of 2500r/min, and uniformly mixing to form a second mixed solution;
step four, adding the sodium stearoyl lactylate, the calcium stearoyl lactylate and the diacetyl tartaric acid ester of glycerol into another stirring pot, heating to 50 ℃, stirring for 2 hours at the rotating speed of 2500r/min, and uniformly mixing to form a third mixed solution;
and step five, adding the second mixed solution and the third mixed solution into the first mixed solution, keeping the temperature at 95 ℃, stirring for 2 hours at the rotating speed of 5000r/min, and uniformly mixing to obtain the emulsifier.
Comparative example 1: the deep processing technology of the emulsifier is different from that of the embodiment 1 in that the emulsifier is prepared by adopting the embodiment I in the Chinese invention patent with the publication number of CN 101642690A.
Comparative example 2: a further processing technique of an emulsifier is different from that of example 1 in that sucrose fatty acid ester is not added.
Comparative example 3: a further processing procedure for an emulsifier, which differs from example 1 in that no sorbitan monostearate was added.
Test-cake hardness test
Test samples: the emulsifiers obtained in examples 1 to 30 were used as test samples 1 to 30, and the emulsifiers obtained in comparative examples 1 to 3 were used as control samples 1 to 3.
The test method comprises the following steps: the following formula is adopted to make cakes: 1000g of flour, 800g of whole egg liquid, 750g of granulated sugar, 450g of water, 12g of ammonium bicarbonate and 15g of emulsifier; the method adopts a conventional cake making method and comprises the following process flows: beating egg (15-20min, 25-30 deg.C), injection molding, proofing (4-6min), baking (5-10min, 180 deg.C) and cooling to obtain cake. The cakes prepared by the test samples 1-30 and the control samples 1-3 are respectively numbered as # 1-33, are put into polyethylene plastic bags and stored at normal temperature, and the change condition of the cake hardness is measured once a day.
And (3) test results: the hardness test results of the No. 1-33 cake are shown in Table 2, and it can be seen from Table 2 that the hardness of the No. 1-30 cake during storage is less than that of the No. 31-33 cake, and the hardness growth values of the No. 1-30 cake after storage for 4, 6 and 8 days are less than that of the No. 31-33 cake; the hardness value of the No. 15 cake during storage is less than that of the No. 7, No. 10 and No. 13 cakes, and is much less than that of the No. 1 cake.
The result shows that the glyceryl monostearate and the sorbitan monostearate in the component B can form hydrogen bonds with the starch suspended particles through the interaction between hydrophilic groups to combine into an emulsifier-starch complex to prevent the cake from aging, and the emulsifier-starch complex and the starch suspended particles have a synergistic effect.
Hardness test results for 21# -33# cakes
Test two cake specific volume test
Test samples: the emulsifiers obtained in examples 1 to 30 were used as test samples 1 to 30, and the emulsifiers obtained in comparative examples 1 to 3 were used as control samples 1 to 3.
The test method comprises the following steps: the following formula is adopted to make cakes: 1000g of flour, 800g of whole egg liquid, 750g of granulated sugar, 450g of water, 12g of ammonium bicarbonate and 15g of emulsifier; the method adopts a conventional cake making method and comprises the following process flows: beating egg (15-20min, 25-30 deg.C), injection molding, proofing (4-6min), baking (5-10min, 180 deg.C) and cooling to obtain cake. The cakes prepared by using the test samples 1 to 30 and the control samples 1 to 3 are respectively numbered from # 1 to # 33, and the specific volumes of the batter and the cake are tested.
And (3) test results: the specific volume test results of the cake # 1-33 are shown in table 3, and it can be seen from table 3 that the specific volume of the batter and the specific volume of the cake # 1-30 are greater than those of the cake # 31-33, the specific volume of the batter and the specific volume of the cake # 7, 10, 13 are greater than that of the cake # 1, and the specific volume of the batter and the specific volume of the cake # 15 are greater than those of the cake # 7, 10, 13.
The sucrose fatty acid ester can form a compound with gluten protein to form a macromolecular gluten network, thereby enhancing the gluten strength and increasing the volume of dough and finished products; and the diacetyl tartaric acid glyceride, the sucrose fatty acid ester, the stearoyl calcium lactate and the stearoyl sodium lactate are compounded for use, so that the synergistic effect is realized, the gluten strength is enhanced, the extensibility and the gas retentivity of the gluten are improved, and the volume of dough and finished products is increased.
Table 31# -33# cake specific volume test results
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (1)
1. An emulsifier is characterized by being prepared from a component A, a component B and a component C; the component A comprises the following components in percentage by weight:
14-67% of water;
10-22% of sorbitol;
5-14% of propylene glycol;
the component B comprises the following components in percentage by weight:
10-25% of glyceryl monostearate;
4% -15% of sorbitan monostearate;
1-5% of succinic acid monoglyceride;
3-8% of stearoyl lactylate;
5-10% of diacetyl tartaric acid ester
The component C comprises the following components in percentage by weight:
4-10% of sucrose fatty acid ester;
1-3% of sodium stearoyl lactylate;
1-3% of stearoyl calcium lactate;
1-5% of diacetyl tartaric acid glyceride;
all the weight percentages are based on the total weight percentage of the emulsifier;
the weight ratio of the component B to the component C is (3.5-4.5): 1;
the deep processing technology of the emulsifier comprises the following steps:
step one, putting water, sorbitol and propylene glycol into a cold and hot cylinder, stirring and mixing uniformly, heating to 55-60 ℃, stirring at the speed of 500-;
adding 70% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester into a cold and hot cylinder, continuously heating to 85-95 ℃, stirring for 2-3 hours, uniformly mixing at the stirring speed of 2000-2500r/min, adding another 30% of formula amount of glyceryl monostearate, sorbitan monostearate and sucrose fatty acid ester, stirring for 0.5-1.5 hours, and uniformly mixing to obtain a first mixed solution;
step three, adding the succinic acid monoglyceride, the stearoyl lactylate and the diacetyl tartaric acid ester into a stirring pot, heating to 55-60 ℃, stirring for 0.5-1 hour at the rotating speed of 2000-2500r/min, and uniformly mixing to form a second mixed solution;
step four, adding the stearoyl sodium lactate, the stearoyl calcium lactate and the diacetyl tartaric acid glyceride into another stirring pot, heating to 45-50 ℃, stirring for 1-2 hours at the rotating speed of 2000-2500r/min, and uniformly mixing to form a third mixed solution;
and step five, adding the second mixed solution and the third mixed solution into the first mixed solution, stirring for 1-2 hours at the constant temperature of 85-95 ℃ and the rotating speed of 4000-.
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