CN108566972A - A kind of high humidity-preserving type cake fluid composition of high foaming and preparation method thereof - Google Patents
A kind of high humidity-preserving type cake fluid composition of high foaming and preparation method thereof Download PDFInfo
- Publication number
- CN108566972A CN108566972A CN201710600485.1A CN201710600485A CN108566972A CN 108566972 A CN108566972 A CN 108566972A CN 201710600485 A CN201710600485 A CN 201710600485A CN 108566972 A CN108566972 A CN 108566972A
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- China
- Prior art keywords
- parts
- cake
- oil
- emulsifier
- high humidity
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Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Abstract
The present invention provides high humidity-preserving type cake fluid compositions of a kind of high foaming and preparation method thereof, belong to edible oil and fat deep process technology field, the wherein high humidity-preserving type cake fluid composition of high foaming, it is characterized in that being made of grease, emulsifier, moisturizer and water, wherein grease is that soya-bean oil or the one or more of rapeseed oil or palm oil mix；Emulsifier is made of single, double fatty acid glyceride, methyl glycol fatty acid ester, sorbitan carboxylic esters, sucrose fatty ester, lactic acid fatty glyceride, polyglyceryl fatty acid ester, phosphatide；Moisturizer is made of granulated sugar, trehalose, fructose syrup, malt syrup, glycerine, xanthans, sodium alginate；Additionally add water.Cake oil provided by the invention is a kind of oil and fat product of oil-in-water type, is raw-food material, has higher foaming characteristic and batter stability, heat resistance, while the bitter taste for avoiding high emulsifier content from bringing, and can keep cake tender mouth feel, extends the shelf life of cake.
Description
Technical field
The present invention relates to edible oil and fat deep process technology fields, in particular to a kind of high humidity-preserving type egg of high foaming
Cake fluid composition and preparation method thereof.
Background technology
Cake (especially chiffon cake) is because the mouthfeel of soft moistening is well received by consumers, but because dividing the way of egg numerous
Trivial, technology requires high, low production efficiency, industrialized production difficult to realize.The annual-ring shaped cake of rising in recent years, thousand layers of cake, because
Its unique appearance and mouthfeel, sales volume increasingly increase, and the special practice requires batter to have preferable stability and heat resistance.
Cake foaming agent currently on the market is essentially that complex additive function is more single, predominantly improves the foaming characteristic of batter, but
Cake batter stability heat resistance effect is not protruded, and making cake moisture retention is poor, simultaneously because emulsifier and content
Cause cake to have a poor flavour more.In addition, the cake foaming agent belongs to additive, using can above be limited.
Invention content
The present invention is directed at least solve one of above-mentioned technical problems existing in the prior art or related technologies.
For this purpose, it is an object of the present invention to provide a kind of high humidity-preserving type cake fluid compositions of high foaming.
Another object of the present invention is that correspondence provides a kind of system of the high humidity-preserving type cake fluid composition of high foaming
Preparation Method.
According to an aspect of the invention, there is provided a kind of high humidity-preserving type cake fluid composition of high foaming, including grease,
Emulsifier, moisturizer and water, which is characterized in that in parts by weight, grease accounts for 20-80 parts of formula total amount to the content of each component,
Wherein grease is one or more of mixing of soya-bean oil or rapeseed oil or palm oil, and the grease is used to improve the lubrication mouthfeel of cake
And moist feeling.Emulsifier accounts for 5-10 parts of formula total amount, wherein by single, double fatty acid glyceride 0-10 parts, propylene glycol fatty acid
0-1.0 parts of ester, 0-1.5 parts of sorbitan carboxylic esters, 0-1.0 parts of sucrose fatty ester, lactic acid fatty glyceride 0-5.0
- 2.0 parts of part, 0-2.0 parts of polyglyceryl fatty acid ester, phosphatidase 0 compositions；The emulsifier is used to improve the foaming characteristic of batter, stabilizes
The moisture retention of property, heat resistance and cake.Moisturizer accounts for 20-50 parts of formula total amount, wherein by 0-50 parts of granulated sugar, trehalose 0-10
0-1.0 parts of part, 0-20 parts of fructose syrup, 0-30 parts of malt syrup, 0-50 parts of glycerine, 0-1.0 parts of xanthans, sodium alginate groups
At；The moisturizer composition keeps cake tender mouth feel, extends the shelf life of cake to lock cake moisture；Water accounts for formula
0-50 parts of total amount.
According to another aspect of the present invention, a kind of preparation side of the high humidity-preserving type cake fluid composition of high foaming is provided
Method includes the following steps：
(1) by oil soluble emulsifying agent addition grease composition in, under 65 DEG C -85 DEG C of temperature condition dissolving prepare it is fuel-displaced
Phase；
(2) moisturizer composition and water soluble emulsifier are added in water, system is dissolved under 60 DEG C -75 DEG C of temperature condition
It is standby go out water phase；
(3) it is to be dissolved completely after oil phase is slowly added into water phase, with the rate stirring and emulsifying 10 of 50rpm-1000rpm
Minute was to 60 minutes；
(4) the stirring product of water phase and oil phase feeding scraping plate type heat exchanger is subjected to cooling and stirring and processing, stirring speed
100rpm-600rpm is spent, -20 DEG C -20 DEG C of intensity of freezing.Wherein, scraping plate type heat exchanger has freezing, mediates (stirring) work(
Can, dedicated for the machine of margarine production.
The advantages and positive effects of the present invention are：
(1) product of the present invention is different from conventional cake foaming agent (complex additive), is a kind of oil-in-water type grease production
Product, downstream client can feel at ease to use such raw-food material.
(2) this product does not contain preservative.
(3) its aqueous feature of the product utilization, efficiently use hydrophilic moisture retention emulsifier and lipophilic resisting starch ageing,
A crystal form height blistering emulsifier compounding, reaching higher foaming characteristic, (when All-In legal systems make spongecake, 5min can reach proportion
0.5 or less)；Batter is placed stable do not defoam of quality and (is not defoamed after being placed 2 hours at 60 degree, volume reduction is less than for a long time
5%) good volume, is still kept after high temperature bakes (volume, which is reduced, is less than 10%)；By adding humectant sugars (slurry), make
Cake softness is flexible, the resisting starch ageing during preservation, places and moistening mouthfeel is still kept within several days (to place 3 days, hardness increases small
In 30%), extend cake shelf life；Simultaneously because emulsifier additive amount is few, disagreeable taste caused by emulsifier is avoided.
(4) it may be used as the various cake cake such as chiffon cake, spongecake, pound cake, annual-ring shaped cake, thousand layers of cake
Making, manufacture craft is simple, be suitable for automated production.
Description of the drawings
Fig. 1 shows showing for the preparation method of the high humidity-preserving type cake fluid composition of high foaming according to the ... of the embodiment of the present invention
Meaning flow chart.
Specific implementation mode
To better understand the objects, features and advantages of the present invention, below in conjunction with the accompanying drawings and specific real
Mode is applied the present invention is further described in detail.
As shown in Figure 1, the preparation method of the high humidity-preserving type cake fluid composition of high foaming provided by the invention, including：Step
Rapid 102, by oil soluble emulsifying agent addition grease composition, is dissolved under 65 DEG C -85 DEG C of temperature condition and prepare oil phase；Step
104, moisturizer composition and water soluble emulsifier are added in water, under 60 DEG C -75 DEG C of temperature condition prepared by dissolving to be discharged
Phase；Step 106, it is to be dissolved completely after oil phase is slowly added into water phase, with the rate stirring and emulsifying 10 of 50rpm-1000rpm
Minute was to 60 minutes；Step 108, the stirring product of water phase and oil phase feeding scraping plate type heat exchanger is cooled down and is stirred and added
Work, mixing speed 100rpm-600rpm, -20 DEG C -20 DEG C of intensity of freezing.Wherein, the content of each component is in parts by weight：
Grease composition includes 20-80 parts of soya-bean oil or rapeseed oil or palm oil；
Emulsifier composition comprising single, double fatty acid glyceride 0-10 parts, 0-1.0 parts of methyl glycol fatty acid ester, sorbitol anhydride
0-1.5 parts of aliphatic ester, 0-1.0 parts of sucrose fatty ester, 0-5.0 parts of lactic acid fatty glyceride, polyglyceryl fatty acid ester 0-
2.0 parts, -2.0 parts of phosphatidase 0；
Moisturizer composition comprising 0-50 parts of granulated sugar, 0-10 parts of trehalose, 0-20 parts of fructose syrup, 0-30 parts of malt syrup,
0-50 parts of glycerine, 0-1.0 parts of xanthans, 0-1.0 parts of sodium alginate；
The proportioning of water is to be less than 50 parts more than 0 part.
Above-mentioned each embodiment according to the present invention, the high humidity-preserving type cake fluid composition of high foaming provided by the invention are
A kind of raw-food material feels at ease to use in the food of downstream.It can be applied to various cake and (include at least chiffon cake, sponge egg
Cake, pound cake, annual-ring shaped cake, thousand layers of cake), manufacture craft is simple, is suitable for automated production.Utilize its aqueous spy
Point efficiently uses hydrophilic moisture retention emulsifier and lipophilic resisting starch ageing, a crystal form height blistering emulsifier compounding, reaches more
High foaming characteristic；Batter long-time placement quality is stable not to be defoamed, and good volume is still kept after high temperature bakes；Pass through addition
Humectant sugars (slurry), making cake softness is flexible, organizes finer and smoother, the resisting starch ageing during preservation, places several days and still protects
Good taste is held, cake shelf life is extended；Simultaneously because emulsifier additive amount is few, disagreeable taste caused by emulsifier is avoided.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, any made by repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (5)
1. a kind of high humidity-preserving type cake fluid composition of high foaming, which is characterized in that be made in parts by weight of following raw materials：
20-80 parts of grease, 5-10 parts of emulsifier, 20-50 parts of moisturizer, 0-50 parts of water.
2. the high humidity-preserving type cake fluid composition of high foaming according to claim 1, which is characterized in that the grease is beans
One or more of mixing of oil or rapeseed oil or palm oil, the grease are used to improve the lubrication mouthfeel and moist feeling of cake.
3. the high humidity-preserving type cake fluid composition of high foaming according to claim 1, which is characterized in that the emulsifier by
Single, double fatty acid glyceride 0-10 parts, 0-1.0 parts of methyl glycol fatty acid ester, 0-1.5 parts of sorbitan carboxylic esters, Sucrose Fatty Acid Ester
- 2.0 parts of 0-1.0 parts of fat acid esters, 0-5.0 parts of lactic acid fatty glyceride, 0-2.0 parts of polyglyceryl fatty acid ester, phosphatidase 0 compositions；
The emulsifier is used to improve the moisture retention of the foaming characteristic of batter, stability, heat resistance and cake.
4. the high humidity-preserving type cake fluid composition of high foaming according to claim 1, which is characterized in that the moisturizer by
0-50 parts of granulated sugar, 0-10 parts of trehalose, 0-20 parts of fructose syrup, 0-30 parts of malt syrup, 0-50 parts of glycerine, xanthans 0-1.0
0-1.0 parts of part, sodium alginate compositions；The moisturizer composition keeps cake tender mouth feel, extends egg to lock cake moisture
The shelf life of cake；
5. a kind of method of the high humidity-preserving type cake fluid composition of the high foaming prepared as described in any one of claim 1-4,
It is characterised in that it includes：
(1) oil soluble emulsifying agent is added in the grease, is dissolved under 65 DEG C -85 DEG C of temperature condition and prepares oil phase；
(2) moisturizer and water soluble emulsifier are added in water, dissolve and prepares under 60 DEG C -75 DEG C of temperature condition
Water phase；
(3) it is to be dissolved completely after the oil phase is slowly added into the water phase, breast is stirred with the rate of 50rpm-1000rpm
Change 10 minutes to 60 minutes；
(4) the stirring product of the water phase and oil phase feeding scraping plate type heat exchanger is subjected to cooling and stirring and processing, stirred
Speed 100rpm-600rpm is mixed, -20 DEG C -20 DEG C of intensity of freezing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710600485.1A CN108566972A (en) | 2017-07-21 | 2017-07-21 | A kind of high humidity-preserving type cake fluid composition of high foaming and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710600485.1A CN108566972A (en) | 2017-07-21 | 2017-07-21 | A kind of high humidity-preserving type cake fluid composition of high foaming and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108566972A true CN108566972A (en) | 2018-09-25 |
Family
ID=63576179
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710600485.1A Pending CN108566972A (en) | 2017-07-21 | 2017-07-21 | A kind of high humidity-preserving type cake fluid composition of high foaming and preparation method thereof |
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| Country | Link |
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| CN (1) | CN108566972A (en) |
Cited By (3)
| 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 |
| CN109619211A (en) * | 2019-01-10 | 2019-04-16 | 江南大学 | A kind of fat of Oromaius norvaehollandeae smear type margarine and preparation method thereof |
| CN114287454A (en) * | 2022-01-19 | 2022-04-08 | 福建禾川科技有限公司 | Cake foaming agent with stable alpha crystal form and preparation method thereof |
Citations (3)
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|---|---|---|---|---|
| CN105638925A (en) * | 2016-02-01 | 2016-06-08 | 天津南侨食品有限公司 | Oil-in-water type margarine for pies and preparation method of oil-in-water type margarine |
| CN106616506A (en) * | 2016-12-14 | 2017-05-10 | 付建农 | Multi-purpose cake liquid, cakes, puff pastries and preparation methods thereof |
| CN107136149A (en) * | 2017-04-25 | 2017-09-08 | 广州市美日统食品科技有限公司 | A kind of food special-purpose emulsifying composite cream and its production technology |
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2017
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105638925A (en) * | 2016-02-01 | 2016-06-08 | 天津南侨食品有限公司 | Oil-in-water type margarine for pies and preparation method of oil-in-water type margarine |
| CN106616506A (en) * | 2016-12-14 | 2017-05-10 | 付建农 | Multi-purpose cake liquid, cakes, puff pastries and preparation methods thereof |
| CN107136149A (en) * | 2017-04-25 | 2017-09-08 | 广州市美日统食品科技有限公司 | A kind of food special-purpose emulsifying composite cream and its production technology |
Non-Patent Citations (2)
| Title |
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| 李新华 等: "《粮油加工学》", 31 October 2016 * |
| 黄文 等: "《食品添加剂 第2版》", 31 March 2013, 中国质检出版社 * |
Cited By (3)
| 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 |
| CN109619211A (en) * | 2019-01-10 | 2019-04-16 | 江南大学 | A kind of fat of Oromaius norvaehollandeae smear type margarine and preparation method thereof |
| CN114287454A (en) * | 2022-01-19 | 2022-04-08 | 福建禾川科技有限公司 | Cake foaming agent with stable alpha crystal form and preparation method thereof |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
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Application publication date: 20180925 |