CN108208066A - Composite emulsifier and preparation method thereof - Google Patents
Composite emulsifier and preparation method thereof Download PDFInfo
- Publication number
- CN108208066A CN108208066A CN201810061604.5A CN201810061604A CN108208066A CN 108208066 A CN108208066 A CN 108208066A CN 201810061604 A CN201810061604 A CN 201810061604A CN 108208066 A CN108208066 A CN 108208066A
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- Prior art keywords
- fatty acid
- composite emulsifier
- cake
- acid ester
- mixture
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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
-
- 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
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
Abstract
The present invention provides a kind of composite emulsifiers and preparation method thereof, by weight percentage, composite emulsifier includes filler 45% 60%, single, double fatty acid glyceride 4% 8%, polyglyceryl fatty acid ester 2% 5%, sucrose fatty ester 1% 3%, methyl glycol fatty acid ester 1% 2.5%, sorbitan monostearate 2.5% 4%, phosphatidase 0 .5% 2%, thickener 0.5% 1.5% and vegetable oil 20% 30%.Wherein, it is single, diglycerine fatty acid ester, methyl glycol fatty acid ester, there is synergistic function between polyglyceryl fatty acid ester and sucrose fatty ester, emulsification can be given full play to, make cake tissue finer and smoother, it is prepared by the production for being conducive to the food such as cake, it is added to sorbitan monostearate, after phosphatide and thickener, promote the interaction between protein and lipoid substance and the composite emulsifier in cake, keep the network structure of gluten, increase the binding force between protein and lipoid substance and composite emulsifier to improve edible quality, composite emulsifier improves anti-aging property with amylose complexing simultaneously.
Description
Technical field
The present invention relates to composite emulsifier fields more particularly to a kind of composite emulsifier and preparation method thereof.
Background technology
Emulsifier is widely used in the making of the faces such as cake, bread conventional food.Presently commercially available cake is Hydra to answer
With emulsifier, compounding is simply mixed for the raw material of powdery in majority, and principle active component is emulsifier and thickener, in the ingredient
Emulsifier is beta-crystal, and without activity, the emulsifier efficiency that plays a role is low, improved effect unobvious.Part similar products are hydrogen
Change the emulsified fat of moistening effect that vegetable oil is formed with emulsifier by certain process combining, mainly using bread, cake
In, there is difficult dispersion and defoaming harmful effect is caused to batter, the emulsified fat of the type is not suitable for using in cake.To certain
For composite emulsifier, though certain performances of these common foods can be improved, to the raising of other performance not to the utmost
People's will is easily prepared as some cakes are added to after composite emulsifier, but there are pliability it is inadequate, nondigestible the defects of, have
A little composite emulsifiers are combined very well, but the interaction force difference in preparation process with the protein of addition and lipid with starch.
Therefore, it is badly in need of being studied again on the basis of existing emulsifier, to prepare the compounding of high comprehensive performance
Emulsifier.
Invention content
The purpose of the present invention is to provide a kind of composite emulsifiers and preparation method thereof, and the composite emulsifier prepared is made to exist
Emulsification is given full play in the conventional foods preparation process such as cake, bread, improves the viscosity in raw material mixed process and blistering
Rate improves the interaction force between composite emulsifier and protein and lipid, enhances mouthfeel, and the starch energy long period is allowed to tie up
α-crystal form is held, improves ageing resistance in favor of storage.
To achieve the above object, one of present invention provides a kind of composite emulsifier, is made suitable for cake, with weight hundred
Score meter includes filler 45%-60%, single, double fatty acid glyceride 4%-8%, polyglyceryl fatty acid ester 2%-5%, sugarcane
Sugar fatty acid ester 1%-3%, methyl glycol fatty acid ester 1%-2.5%, sorbitan monostearate 2.5%-4%, phosphatide
0.5%-2%, thickener 0.5%-1.5% and vegetable oil 20%-30%.
The two of the present invention provide a kind of preparation method of composite emulsifier, include the following steps：
(1) by single, double fatty acid glyceride, polyglyceryl fatty acid ester, sucrose fatty ester, methyl glycol fatty acid ester, mountain
Pears alcohol acid anhydride monostearate and vegetable oil are stirred, and obtain the first mixture, filler and thickener are stirred, obtain second
Mixture；
(2) the first mixture and the second mixture are mixed, homogeneous；
(3) cool down after homogenization, add in phosphatide；
(4) stirring, cooling after addition phosphatide.
Compared with prior art, in composite emulsifier provided by the invention, single, double fatty acid glyceride, propylene glycol fatty
Between acid esters and polyglyceryl fatty acid ester there is synergistic function, sucrose fatty ester is added on the basis of this, this five kinds
Emulsifier batter mixing and dismiss process play emulsification, make cake tissue finer and smoother, be conducive to the production system of cake
It is standby, two kinds of emulsifiers of sorbitan monostearate and phosphatide and thickener are added to again on the basis of the above, in sorbierite
Under the adjustment effect of the synergy of acid anhydride monostearate, the complementation of phosphatide and thickener, promote the protein in cake
Interaction between lipoid substance and composite emulsifier keeps the network structure of gluten, increases protein and lipid
Close the binding force between object and composite emulsifier to improve the pliability of cake, moisturizing and improve the edible qualities such as mouthfeel, simultaneously
Composite emulsifier and amylose are complexed, and maintain active α-crystal form in a longer period of time to play antiageing effect,
The emulsification system that the water and oil balance of vegetable oil energy stabilising system, stable water phase and oil phase are mixed to form.
Specific embodiment
For the technology contents that the present invention will be described in detail, construction feature, it is described further below in conjunction with embodiment.
A kind of composite emulsifier, suitable for cake make, by weight percentage, comprising filler 45%-60%, list,
Diglycerine fatty acid ester 4%-8%, polyglyceryl fatty acid ester 2%-5%, sucrose fatty ester 1%-3%, propylene glycol fatty acid
Ester 1%-2.5%, sorbitan monostearate 2.5%-4%, phosphatidase 0 .5%-2%, thickener 0.5%-1.5% and plant
Oily 20%-30%.
Preferably, filler is D-sorbitol solution.
Preferably, vegetable oil is selected from peanut oil, soya-bean oil, linseed oil, castor oil, rapeseed oil.
Preferably, composite emulsifier also includes dispersant 4%-8%.
Preferably, dispersant is one or two kinds of in propylene glycol or glycerine.
Preferably, thickener is selected from one or more of xanthans, carragheen, sodium carboxymethylcellulose.
Cake can be that cake and bread etc. are rich in starch food, and cake includes main material and auxiliary material, and main material is selected from
Flour, rice flour, sugar, grease, egg, dairy products etc., auxiliary material may include powder cake foaming agent prepared by above-mentioned composite emulsifier.
A kind of preparation method of composite emulsifier, includes the following steps：
(1) by single, double fatty acid glyceride, polyglyceryl fatty acid ester, sucrose fatty ester, methyl glycol fatty acid ester, mountain
Pears alcohol acid anhydride monostearate and vegetable oil are stirred, and obtain the first mixture, filler, dispersant and thickener are stirred mixed
It closes, obtains the second mixture；
(2) the first mixture and the second mixture are mixed, homogeneous；
(3) cool down after homogenization, add in phosphatide；
(4) stirring plus water cooling after addition phosphatide, are made paste composite emulsifier.
Preferably, the first mixture of preparation and the second mixture are mixed in different material cylinders in step (1), mix
The temperature of stirring is 80-100 DEG C, and the temperature of the first mixture and the second mixture may be the same or different.Temperature concretely 80
℃、90℃、100℃。
Preferably, the first mixture and the second mixture are added in mixed cylinder in step (2), at 80-100 DEG C at a high speed
Homogeneous is sheared, is uniformly mixed, the processing time of homogeneous mixing is 5-10min, concretely 5min, 7min, 10min.
Preferably, the cooling processing in step (3) makes temperature phosphatide be added in mixed cylinder, temperature is reduced to less than 50 DEG C
30 DEG C, 35 DEG C or 40 DEG C.After adding in phosphatide, mixed cylinder goes to quick stirring, accelerates the emulsion reaction between raw material.At phosphatide
It can lead to its denaturation more than temperature 50 C, lose activity.
Composite emulsifier below for the present invention and preparation method thereof is described in detail using embodiment.
1. each component and its weight percentage of composite emulsifier are as shown in table 1, all components are commercial product：
The each component of 1. composite emulsifier of table and its weight percentage (%)
2. by each component and its weight percentage of composite emulsifier in table 1, specially by embodiment 1-6 and comparative example
The concrete component of 1-4 and weight percentage weighing prepare composite emulsifier；
The preparation method of composite emulsifier, includes the following steps：
(1) by single, double fatty acid glyceride, polyglyceryl fatty acid ester, sucrose fatty ester, methyl glycol fatty acid ester, mountain
Pears alcohol acid anhydride monostearate and vegetable oil are stirred, and whipping temp is 100 DEG C, the first mixture is obtained, by filler, dispersant
It is stirred with thickener, whipping temp is 100 DEG C, obtains the second mixture；
(2) the first mixture and the second mixture are mixed, homogeneous 90min；
(3) 40 DEG C are cooled to after homogenization, adds in phosphatide；
(4) stirring, cooling after addition phosphatide.
The component being not present in comparative example is added without in step (1), if there is no step (3) and (4) if phosphatide
It is changed to stir after cooling to 40 DEG C after homogenization, cool down.
Composite emulsifier is prepared by the concrete component and weight percentage weighing of embodiment 1-6 and comparative example 1-4, is used in combination
Powder cake foaming agent is made in the composite emulsifier of preparation, and with weight percentage, the proportioning of powder cake foaming agent is compounding breast
Agent 20%, peanut oil 10%, starch 70%；
The preparation method of powder cake foaming agent is that composite emulsifier, peanut oil and starch are weighed to stirring in proportion to mix
It closes, high speed shear 7min, is passed through high pressure homogenizer later after the completion of mixing, and homogenization is carried out under 250MPa pressure；Homogeneous
After the completion of processing, mixed liquor is passed through pressure feed pump and is delivered to spraying column overhead, atomisation pressure 1.0MPa, inlet air temperature
150 DEG C, 100 DEG C of leaving air temp, spray drying obtains powder cake foaming agent.
Powder cake foaming agent made of the composite emulsifier prepared using embodiment 1-6 and comparative example 1-4, with parts by weight
Cake is made with following formula and manufacturing method in number meter.
The formula of cake is：100 parts of wheat weak strength flour, 60 parts of white granulated sugar, 140 parts of shell egg, 2 parts of baking powder, salad oil 15
Part, 25 parts of water, 5 parts of powder cake foaming agent.
The preparation method of cake：Settle the method for beating eggs at one go, 1) sieving wheat weak strength flour, white granulated sugar, shell egg, baking powder, water,
Powder cake foaming agent is put into together beats eggs in cylinder, and first mixed on low speed is uniform, and batter is made；2) turn quickly to beat batter
1min30s-2min extremely blisters so that the proportion of the batter becomes 0.48-0.53；3) turn stirring at low speed, and add in vegetable oil,
To stirring evenly, slurry injects mold；4) adjusting furnace temperature is got angry 190 DEG C, lower fiery 180 DEG C, the mold of injection slurry is put into roasting
Case.Cake obtained carries out following performance test：
The stability of cake batter：It is small that the batter as made of above-mentioned cake formulation is placed in 30 DEG C of insulating box storage 2
Shi Hou, quick stirring beat batter 10min, batter sample are taken to survey noodle pulp gravity, and observe the stability of batter, the shape of the batter
Condition is represented by by visually determining：Zero is good, and △ is slightly detached, × significantly detach.
Taste and quality of the cake in mouth：It is evaluated, is represented by by sensory test：◎ is good, and zero is slightly good, and △ is slightly
It is secondary, × secondary.
The anti-aging property test method of cake：Evaluation cake aging conditions, mainly subjective appreciation, and product of the present invention
It is mainly used as the moisturizing of cake, water retention so as to delay the aging of cake, evaluates the moisturizing of product of the present invention, water retention,
Mainly by the time segment within the shelf-life, cake moisture and water work situation of change are measured using determination of moisture instrument, with sense organ
It is assessed as assisting, evaluates cake quality.Take the cake of some period, the results of sensory evaluation of anti-aging property：Moistening,
It more moistens, partially dry (part aging), does scattered (aging)
Above-mentioned performance test results are as shown in table 2.
The various performance tests of 2 embodiment 1-6 of table and comparative example 1-4
As can be known from the above table, embodiment 1-6 is compared with comparative example 1-4, cake batter stability, the taste of cake, matter
Ground and anti-aging property are more preferable, this is because in the composite emulsifier of embodiment 1-6, single, double fatty acid glyceride, propylene glycol fat
Between fat acid esters and polyglyceryl fatty acid ester there is synergistic function, sucrose fatty ester is added on the basis of this, this five
Emulsifier is planted in the mixing of batter and dismisses process performance emulsification, makes cake tissue finer and smoother, is conducive to the production of cake
It prepares, two kinds of emulsifiers of sorbitan monostearate and phosphatide and thickener is added to again on the basis of the above, in sorb
Under the synergy of alcohol acid anhydride monostearate, the complementation of phosphatide and the adjustment effect of thickener, promote the albumen in cake
Interaction between matter and lipoid substance and emulsifier keeps the network structure of gluten, increases protein and lipid chemical combination
Binding force between object and emulsifier improves the pliability of cake, moisturizing and improves the edible qualities such as mouthfeel, at the same emulsifier with
Amylose is complexed, and maintains active α-crystal form in a longer period of time, plays antiageing effect.
Above disclosed is only the preferred embodiments of the application, it is impossible to the interest field of the application is limited with this,
Therefore the equivalent variations made according to the application claim, belong to the range that the application is covered.
Claims (10)
1. a kind of composite emulsifier makes, by weight percentage, which is characterized in that include filler 45%- suitable for cake
60%th, single, double fatty acid glyceride 4%-8%, polyglyceryl fatty acid ester 2%-5%, sucrose fatty ester 1%-3%, the third two
Alcohol fatty acid ester 1%-2.5%, sorbitan monostearate 2.5%-4%, phosphatidase 0 .5%-2%, thickener 0.5%-
1.5% and vegetable oil 20%-30%.
2. composite emulsifier according to claim 1, which is characterized in that the filler is D-sorbitol solution.
3. composite emulsifier according to claim 1, which is characterized in that the vegetable oil is selected from peanut oil, soya-bean oil, flax
Oil, castor oil, rapeseed oil.
4. composite emulsifier according to claim 1, which is characterized in that also comprising dispersant 4%-8%.
5. composite emulsifier according to claim 4, which is characterized in that the dispersant is in propylene glycol or glycerine
It is one or two kinds of.
6. composite emulsifier according to claim 1, which is characterized in that the thickener is selected from xanthans, carragheen, carboxylic
One or more of sodium carboxymethylcellulose pyce.
7. a kind of preparation method according to any composite emulsifiers of claim 1-6, which is characterized in that including walking as follows
Suddenly：
(1) by the single, double fatty acid glyceride, the polyglyceryl fatty acid ester, the sucrose fatty ester, the propylene glycol
Aliphatic ester, the sorbitan monostearate and the vegetable oil are stirred, and obtain the first mixture, by the filler
It is stirred with the thickener, obtains the second mixture；
(2) first mixture and second mixture are mixed, homogeneous；
(3) cool down after the homogenization, add in the phosphatide；
(4) stirring plus water cooling after the addition phosphatide.
8. the preparation method of composite emulsifier according to claim 7, which is characterized in that institute is prepared in the step (1)
The temperature being stirred for stating the first mixture and second mixture is 80-100 DEG C.
9. the preparation method of composite emulsifier according to claim 7, which is characterized in that the homogeneous in the step (2)
Processing time is 5-10min.
10. the preparation method of composite emulsifier according to claim 7, which is characterized in that the cooling in the step (3)
Processing makes temperature be less than 50 DEG C.
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527125A (en) * | 2018-12-05 | 2019-03-29 | 天津南侨食品有限公司 | A kind of liquid milk carburetion and its preparation method and application |
| CN109717225A (en) * | 2018-12-18 | 2019-05-07 | 嘉益食品科技(昆山)有限公司 | A kind of formula and preparation method thereof of cake emulsifier gel |
| CN110101071A (en) * | 2019-05-14 | 2019-08-09 | 郑州利欣食品有限公司 | A kind of water-soluble food composite emulsifier and its production technology |
| CN111631387A (en) * | 2020-06-05 | 2020-09-08 | 中山市雪力食品科技有限公司 | Liquid compound emulsifying thickener |
| CN112262867A (en) * | 2020-10-30 | 2021-01-26 | 福建意乐焙宝生物科技有限公司 | Semi-solid compound emulsifier and preparation method thereof |
| CN112715599A (en) * | 2020-12-30 | 2021-04-30 | 回头客食品集团股份有限公司 | Compound emulsifier for gong burning and preparation method thereof |
| CN112970802A (en) * | 2021-03-26 | 2021-06-18 | 上海早苗食品有限公司 | Cake emulsifier with soft and smooth tissues and preparation method thereof |
| CN113170878A (en) * | 2021-03-17 | 2021-07-27 | 必优食品科技(江苏)有限公司 | Compound emulsifier for keeping crisp of crisp cone and preparation method of crisp cone |
| CN113475550A (en) * | 2021-07-09 | 2021-10-08 | 滁州学院 | Cake anti-aging agent and preparation method thereof |
| CN114431273A (en) * | 2022-02-21 | 2022-05-06 | 福建禾川科技有限公司 | Compound emulsifier capable of prolonging bread shelf life and processing method thereof |
| CN114651848A (en) * | 2022-03-14 | 2022-06-24 | 广东奇乐趣食品科技有限公司 | Powder composite foaming agent and preparation method and application thereof |
| CN114680272A (en) * | 2020-12-29 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | Rice steamed cake and preparation method thereof |
| CN116998519A (en) * | 2023-08-04 | 2023-11-07 | 中山市福德利得食品科技有限公司 | Cake emulsifier and preparation method thereof |
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Cited By (15)
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| CN109527125A (en) * | 2018-12-05 | 2019-03-29 | 天津南侨食品有限公司 | A kind of liquid milk carburetion and its preparation method and application |
| CN109717225A (en) * | 2018-12-18 | 2019-05-07 | 嘉益食品科技(昆山)有限公司 | A kind of formula and preparation method thereof of cake emulsifier gel |
| CN110101071A (en) * | 2019-05-14 | 2019-08-09 | 郑州利欣食品有限公司 | A kind of water-soluble food composite emulsifier and its production technology |
| CN111631387A (en) * | 2020-06-05 | 2020-09-08 | 中山市雪力食品科技有限公司 | Liquid compound emulsifying thickener |
| CN112262867A (en) * | 2020-10-30 | 2021-01-26 | 福建意乐焙宝生物科技有限公司 | Semi-solid compound emulsifier and preparation method thereof |
| CN114680272A (en) * | 2020-12-29 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | Rice steamed cake and preparation method thereof |
| CN114680272B (en) * | 2020-12-29 | 2023-10-27 | 丰益(上海)生物技术研发中心有限公司 | Rice steamed cake and preparation method thereof |
| CN112715599A (en) * | 2020-12-30 | 2021-04-30 | 回头客食品集团股份有限公司 | Compound emulsifier for gong burning and preparation method thereof |
| CN113170878A (en) * | 2021-03-17 | 2021-07-27 | 必优食品科技(江苏)有限公司 | Compound emulsifier for keeping crisp of crisp cone and preparation method of crisp cone |
| CN113170878B (en) * | 2021-03-17 | 2023-10-17 | 必优食品科技(江苏)有限公司 | Compound emulsifier for crisp cone and crisp cone manufacturing method |
| CN112970802A (en) * | 2021-03-26 | 2021-06-18 | 上海早苗食品有限公司 | Cake emulsifier with soft and smooth tissues and preparation method thereof |
| CN113475550A (en) * | 2021-07-09 | 2021-10-08 | 滁州学院 | Cake anti-aging agent and preparation method thereof |
| CN114431273A (en) * | 2022-02-21 | 2022-05-06 | 福建禾川科技有限公司 | Compound emulsifier capable of prolonging bread shelf life and processing method thereof |
| CN114651848A (en) * | 2022-03-14 | 2022-06-24 | 广东奇乐趣食品科技有限公司 | Powder composite foaming agent and preparation method and application thereof |
| CN116998519A (en) * | 2023-08-04 | 2023-11-07 | 中山市福德利得食品科技有限公司 | Cake emulsifier and preparation method thereof |
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Application publication date: 20180629 |
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