CN109717225A - A kind of formula and preparation method thereof of cake emulsifier gel - Google Patents
A kind of formula and preparation method thereof of cake emulsifier gel Download PDFInfo
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- CN109717225A CN109717225A CN201811545973.8A CN201811545973A CN109717225A CN 109717225 A CN109717225 A CN 109717225A CN 201811545973 A CN201811545973 A CN 201811545973A CN 109717225 A CN109717225 A CN 109717225A
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Abstract
The present invention relates to a kind of formulas and preparation method thereof of cake emulsifier gel, by list, diglycerine fatty acid ester accounting 20%, sucrose fatty ester accounting 3-10%, sorbester p18 accounting 6%, the mixing of the weight accounting quantitative weighing of propylene glycol accounting 8% and water accounting 56-63%, feed liquid is made to be added in stainless steel heating equipment, high speed emulsification shearing is after twenty minutes, it begins to warm up, the through internal temperature that heats while stirring reaches 95 ± 1 DEG C, stop heating and stirring, one hour is kept the temperature at a temperature of 95 ± 1 DEG C, it is slowly stirred after elimination blibbing to feed liquid temperature and is down to 70 ± 2 DEG C, it is filling, filling temperature control is at 70 ± 2 DEG C, canned good product must be cooled to after room temperature just can be with shift position.Cake volume of the emulsifier gel prepared by the present invention for production is big, and bulkiness is preferable, and the product steamed is whiter, and interior tissue is uniform, without cavitation, better effect, and reduces the capital investment of emulsifier and equipment.
Description
Technical field
The present invention relates to food additives fields, and in particular to the formula and its preparation of a kind of cake with emulsifier gel
Method.
Background technique
Composite emulsifier is a kind of emulsifier of cake class production, is stirred together for being directly added into batter, to batter
Increment carry out that emulsification is stable, improves the reticular structure of gluten, keep moisture, prevent aging, the pliability and fluffy degree of product
And other effects significantly improve.
Food currently produced on the market composite emulsifier gel (SP) or similar products, are all by single, double glycerol
At least five kinds of emulsifiers such as aliphatic ester and water, the materials such as D-sorbitol solution organic solvent such as propylene glycol, glycerol are respectively at two
It is heated separately in 80-100 degree Celsius range in heating container, raw material is pumped into another in one of container
What the heat preservation emulsification in container was combined.Existing product is made to guarantee that stability needs at least 5-6 kind emulsifier cooperates with
With needing 2-3 heating container difference heating and thermal insulation in process.
Summary of the invention
The object of the present invention is to provide a kind of formulas and preparation method thereof of cake emulsifier gel, can reduce emulsification
The type and reduction equipment investment of agent, and using effect is more preferably.
To achieve the goals above, the present invention provides the following technical solution:
A kind of formula of cake emulsifier gel, the formula are as follows in percentage by weight: single, double glycerolipid
Fat acid esters accounting 20%, sucrose fatty ester accounting 3-10%, sorbester p18 accounting 6%, propylene glycol accounting 8%, water accounting 56-
63%.
A kind of cake preparation method of emulsifier gel, includes the following steps:
(1): pressing single, double fatty acid glyceride accounting 20%, sucrose fatty ester accounting 3-10%, sorbester p18 accounting
6%, feed liquid is made in the weight accounting quantitative weighing mixing of propylene glycol accounting 8% and water accounting 56-63%；
(2): feed liquid mixed in step (1) being added in stainless steel heating equipment, high speed emulsification shearing 20 minutes
Afterwards, it begins to warm up, the through internal temperature that heats while stirring reaches 95 ± 1 DEG C, stops heating and stirring；
(3): the final gained feed liquid of step (2) being kept the temperature one hour at a temperature of 95 ± 1 DEG C, eliminates blibbing；
(4): feed liquid temperature is down to 70 ± 2 DEG C by the feed liquid after being slowly stirred step (3) heat preservation；
(5): filling, filling temperature control is at 70 ± 2 DEG C；
(6): cooling, canned good product must be cooled to after room temperature just can be with shift position.
The invention has the benefit that a kind of cake of the present invention is made with the formula of emulsifier gel and preparation method thereof
Cake volume of the standby emulsifier gel for production is big, and bulkiness is preferable, and the product steamed is whiter, and interior tissue is uniform, does not have
There are cavitation, better effect, and reduces the capital investment of emulsifier and equipment.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to this hair
It is bright to be described in further detail.It should be appreciated that described herein, specific examples are only used to explain the present invention, and does not have to
It is of the invention in limiting.
The present invention constitutes three kinds of different embodiments according to three kinds of different ratios that formula is chosen, and enumerates two kinds of experiments and survey
Three kinds of embodiments and existing emulsified gel agent are carried out Experimental comparison by examination.
Three kinds of embodiments are as follows:
Embodiment 1: food emulsifying agent gel is by single, double fatty acid glyceride 20%, sucrose fatty ester 3%, sapn
606%, the weight percent meter composition of propylene glycol 8% and water 63%, and be prepared according to preparation method of the present invention.
Embodiment 2: food emulsifying agent gel is by single, double fatty acid glyceride 20%, sucrose fatty ester 10%, department
The weight percent meter of 60 accounting 6% of disk, propylene glycol 8% and water 56% forms, and according to preparation method of the present invention preparation and
At.
Embodiment 3: food emulsifying agent gel is by single, double fatty acid glyceride 20%, sucrose fatty ester 6%, sapn
The weight percent meter of 60 accountings 6%, propylene glycol 8% and water 60% forms, and is prepared according to preparation method of the present invention.
Two kinds of experiment tests are as follows:
Experiment test 1: cake steaming test
This experiment test 1 makes mold cake steaming using the food emulsifying agent gel of embodiment 1/2/3, specific to prepare
Method is as follows:
Formula table:
Process flow:
1) it weighs: 330 grams of egg liquid, 240 grams of granulated sugar, 260 grams of flour, 80 grams of rapeseed oil, 50 grams of sorbierite, embodiment
18 grams of emulsified gel, 18.5 grams of syrup, 10 grams of baking powder；
2) it dismisses: first pouring into egg, salt, white granulated sugar, sorbierite, syrup in blender, high-speed stirred 2 minutes is extremely
Granulated sugar all dissolves, and the flour and baking powder of sieving is then added, is stirring evenly and then adding into embodiment emulsified gel, high-speed stirring
After mixing 3 minutes, it is slowly added to salad oil, final noodle pulp gravity 0.6-0.65g/ml；
3) slip casting: batter is injected in dixie cup mold, and 33 grams of grouting amount each；
4) steam: 85 degree 10 minutes, 95 degree 15 minutes；
The comparison of cake steaming quality
It is compared with traditional cake oil, tests 1 identical cake steaming preparation method using with this experiment, prepare
Cake steaming quality preservation be as follows:
Cake steaming volume determination:
1, it first measures volume: taking 1 liter of container of standard, all rapeseed are taken out after filling up using rapeseed, by volume to be measured
Object is put into container, and the rapeseed just removed is slowly added into container, and remaining rapeseed volume is object being measured
Volume.Whole process can not shake, and identical height is kept when toppling over rapeseed.
2, the weight of measured object is weighed.
3, volume obtains measured object volume divided by weight.
By comparison, cake steaming effect made by embodiment 1,2 and 3 is better than existing traditional cake oil, wherein implementing
The volume when making cake steaming of example 2 is big, and bulkiness is preferable, and the product steamed is whiter, and interior tissue is uniform, without cavitation,
Illustrate that emulsifying capacity is relatively good.
Experiment test 2: plate cake test
This experiment test 2 makes plate cake, specific preparation method using the cake emulsified gel of embodiment 1/2/3
It is as follows:
Formula table:
| Raw material | Percentage % | Weight (gram) |
| Egg liquid | 43 | 860 |
| Granulated sugar | 15 | 300 |
| Cake tailored flour | 18 | 360 |
| Level-one rapeseed oil | 12 | 240 |
| Sorbierite | 3.5 | 70 |
| Baking powder | 0.5 | 10 |
| Embodiment emulsified gel | 2.5 | 50 |
| Syrup | 2.5 | 50 |
| Salt | 0.35 | 7 |
| Milk powder | 2.65 | 53 |
Process flow:
1) it weighs: 860 grams of egg liquid, 300 grams of granulated sugar, 360 grams of flour, 240 grams of rapeseed oil, 70 grams of sorbierite, cake oil
50 grams, 50 grams of syrup, 10 grams of baking powder, 53 grams of milk powder；
2) it dismisses: first pouring into egg, white granulated sugar, salt, sorbierite, milk powder, syrup in blender, high-speed stirred 2 is divided
Clock is all dissolved to granulated sugar, and the flour and baking powder of sieving is then added, is stirring evenly and then adding into embodiment emulsified gel, high
After speed stirring 3 minutes, it is slowly added to salad oil, final noodle pulp gravity 0.53g/ml；
3) slip casting: batter is injected in the mold of square position；
4) it is baked: getting angry 185 degree, lower fiery 150 degree, 45 minutes；
The comparison of plate characteristics of cake
It is compared with traditional cake oil, using plate cake preparation method identical with this experimental example, is prepared
Characteristics of cake is compared as follows table:
Cake volume determination:
1, it first measures volume: taking 1 liter of container of standard, all rapeseed are taken out after filling up using rapeseed, by volume to be measured
Object is put into container, and the rapeseed just removed is slowly added into container, and remaining rapeseed volume is object being measured
Volume.Whole process can not shake, and identical height is kept when toppling over rapeseed.
2, the weight of measured object is weighed.
3, volume obtains measured object volume divided by weight.
By comparison, the bulkiness when making cake of embodiment 1/2/3 is preferable, and height is high, the product flatness one baked
Cause, mouthfeel moisten it is flexible, it is high compared with the quality prepared than existing cake oil.
In the present invention unless specifically defined or limited otherwise, the terms such as term " connected ", " connection ", " fixation " are answered
It is interpreted broadly, for example, it may be being fixedly connected, may be a detachable connection, or is integral；It can be mechanical connection,
It can be electrical connection；It can be directly connected, can also can be inside two elements indirectly connected through an intermediary
The interaction relationship of connection or two elements.For the ordinary skill in the art, it can manage as the case may be
Solve the concrete meaning of above-mentioned term in the present invention.
Above-described embodiment is for the present invention is further illustrated, but it is specific real not limit the invention to these
Apply mode.Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be understood as
Within protection scope of the present invention.
Claims (2)
1. a kind of cake formula of emulsifier gel, it is characterised in that: the formula is as follows in percentage by weight: single,
Diglycerine fatty acid ester accounting 20%, sucrose fatty ester accounting 3-10%, sorbester p18 accounting 6%, propylene glycol accounting 8%, water
Accounting 56-63%.
2. a kind of cake preparation method of emulsifier gel, which comprises the steps of:
(1): press single, double fatty acid glyceride accounting 20%, sucrose fatty ester accounting 3-10%, sorbester p18 accounting 6%, the third two
The mixing of the weight accounting quantitative weighing of alcohol accounting 8% and water accounting 56-63%, is made feed liquid；
(2): feed liquid mixed in step (1) being added in stainless steel heating equipment, high speed emulsification shearing after twenty minutes, starts
Heating, the through internal temperature that heats while stirring reach 95 ± 1 DEG C, stop heating and stirring；
(3): the final gained feed liquid of step (2) being kept the temperature one hour at a temperature of 95 ± 1 DEG C, eliminates blibbing；
(4): feed liquid temperature is down to 70 ± 2 DEG C by the feed liquid after being slowly stirred step (3) heat preservation；
(5): filling, filling temperature control is at 70 ± 2 DEG C；
(6): cooling, canned good product must be cooled to after room temperature just can be with shift position.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811545973.8A CN109717225A (en) | 2018-12-18 | 2018-12-18 | A kind of formula and preparation method thereof of cake emulsifier gel |
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| CN201811545973.8A CN109717225A (en) | 2018-12-18 | 2018-12-18 | A kind of formula and preparation method thereof of cake emulsifier gel |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023092944A1 (en) * | 2021-11-23 | 2023-06-01 | 安琪酵母股份有限公司 | Emulsifier gel and preparation method therefor and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011200191A (en) * | 2010-03-26 | 2011-10-13 | Kaneka Corp | Water-in-oil emulsified oil and fat composition for breadmaking |
| 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 |
| CN107912491A (en) * | 2017-12-13 | 2018-04-17 | 上海早苗食品有限公司 | A kind of emulsifying agent and its deep process |
| CN108208066A (en) * | 2018-01-22 | 2018-06-29 | 广东广益科技实业有限公司 | Composite emulsifier and preparation method thereof |
-
2018
- 2018-12-18 CN CN201811545973.8A patent/CN109717225A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011200191A (en) * | 2010-03-26 | 2011-10-13 | Kaneka Corp | Water-in-oil emulsified oil and fat composition for breadmaking |
| 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 |
| CN107912491A (en) * | 2017-12-13 | 2018-04-17 | 上海早苗食品有限公司 | A kind of emulsifying agent and its deep process |
| CN108208066A (en) * | 2018-01-22 | 2018-06-29 | 广东广益科技实业有限公司 | Composite emulsifier and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023092944A1 (en) * | 2021-11-23 | 2023-06-01 | 安琪酵母股份有限公司 | Emulsifier gel and preparation method therefor and application thereof |
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Application publication date: 20190507 |