CN111685142A - Preparation method of cake compound emulsifier - Google Patents
Preparation method of cake compound emulsifier Download PDFInfo
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- CN111685142A CN111685142A CN202010574551.4A CN202010574551A CN111685142A CN 111685142 A CN111685142 A CN 111685142A CN 202010574551 A CN202010574551 A CN 202010574551A CN 111685142 A CN111685142 A CN 111685142A
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- 239000003995 emulsifying agent Substances 0.000 title claims abstract description 41
- 150000001875 compounds Chemical class 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 238000005187 foaming Methods 0.000 claims abstract description 18
- 241000209094 Oryza Species 0.000 claims abstract description 16
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 16
- 235000009566 rice Nutrition 0.000 claims abstract description 16
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 13
- 239000000194 fatty acid Substances 0.000 claims abstract description 13
- 229930195729 fatty acid Natural products 0.000 claims abstract description 13
- 238000001125 extrusion Methods 0.000 claims abstract description 12
- -1 fatty acid ester Chemical class 0.000 claims abstract description 10
- 230000001007 puffing effect Effects 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229920000223 polyglycerol Polymers 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 238000007873 sieving Methods 0.000 claims abstract description 5
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000000199 molecular distillation Methods 0.000 claims abstract description 4
- 239000008213 purified water Substances 0.000 claims abstract description 4
- 238000005507 spraying Methods 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims description 15
- 229940100445 wheat starch Drugs 0.000 claims description 7
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 5
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 5
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims description 5
- 235000010493 xanthan gum Nutrition 0.000 claims description 5
- 239000000230 xanthan gum Substances 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 229940082509 xanthan gum Drugs 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 4
- 108010068370 Glutens Proteins 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 4
- 235000021312 gluten Nutrition 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000010413 sodium alginate Nutrition 0.000 claims description 4
- 239000000661 sodium alginate Substances 0.000 claims description 4
- 229940005550 sodium alginate Drugs 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 claims description 2
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 abstract description 27
- 235000008429 bread Nutrition 0.000 abstract description 7
- 230000036541 health Effects 0.000 abstract description 3
- 235000003084 food emulsifier Nutrition 0.000 abstract description 2
- 239000003921 oil Substances 0.000 description 11
- 235000019198 oils Nutrition 0.000 description 11
- 235000019698 starch Nutrition 0.000 description 8
- 239000008107 starch Substances 0.000 description 8
- 230000032683 aging Effects 0.000 description 6
- 230000003712 anti-aging effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000014594 pastries Nutrition 0.000 description 3
- 239000012496 blank sample Substances 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 241000711573 Coronaviridae Species 0.000 description 1
- 206010016807 Fluid retention Diseases 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 231100000206 health hazard Toxicity 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 201000006370 kidney failure Diseases 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 208000019116 sleep disease Diseases 0.000 description 1
- 208000020685 sleep-wake disease Diseases 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 description 1
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Images
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
- A21D2/16—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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A21D2/183—Natural gums
-
- 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
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a food emulsifier, in particular to a preparation method of a cake compound emulsifier, which comprises the following steps: preparing a powder foaming emulsifier, wherein the preparation steps of the powder foaming emulsifier are as follows: a. uniformly mixing molecular distillation monoglyceride and polyglycerol fatty acid ester according to the weight part ratio of 1: 0.8-0.91 to form a component A; b. uniformly mixing the component A and the carrier rice flour in a weight ratio of 1: 1.6-2, spraying purified water, and adjusting the water content to 12-15% to form a component B; c. extruding and puffing the component B by a double-screw extrusion and puffing machine, wherein the extrusion temperature range is 85-115 ℃, until the volume of the rice flour is increased by at least 300%, and cooling, crushing, sieving and packaging the puffed component B for later use; the cake oil is not contained, the harm of propylene glycol to a human body is avoided, the health of the human body is protected, meanwhile, the cake can be ensured to continuously keep softness and freshness in the shelf life, and the quality of cake bread is obviously improved.
Description
Technical Field
The invention relates to a food emulsifier, and in particular relates to a preparation method of a cake compound emulsifier.
Background
The long-shelf-life pastry is prepackaged food with the shelf life of about 30-90 days, the long shelf life is convenient for long-distance transportation and sale, and is also convenient for consumers to carry and eat during home and travel, at present, the pastry still has wider market requirements, and particularly during the propagation period of novel coronavirus erupting in the early 2020, the masses must stay at home and be isolated, so that the foods are not convenient to buy frequently, and the long-shelf-life pastry bread is very popular with the consumers due to the long shelf life, convenience in eating and rich nutrition.
In the cake storage process, the main problem is the problem of starch aging, wherein the starch aging causes the product to drop slag and become hard, and the edible value is lost; however, as the main solvent in the cake oil is propylene glycol, the limit of propylene glycol in cakes is less than or equal to 3g/kg in China, the cakes added with the cake oil are always hidden danger of exceeding the standard of propylene glycol, and 2019 national market supervision departments find out that the situation of exceeding the standard of propylene glycol in the cakes often occurs, and when the cake oil is added into foods and beverages, the cake oil is added with too high dosage once, the cake oil has the danger of causing fatal false sleep and kidney disorder.
Therefore, a novel cake emulsifier is urgently needed at present, which does not contain cake oil, avoids the harm of propylene glycol to human bodies, protects human health, ensures that cakes can continuously keep softness and freshness in a quality guarantee period, and obviously improves the quality of cake bread.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation method of a cake compound emulsifier, which does not contain cake oil, avoids the harm of propylene glycol to human bodies, protects the health of human bodies, ensures that cakes can continuously keep softness and freshness in a quality guarantee period, and obviously improves the quality of cake bread.
The invention adopts the following technical scheme:
a preparation method of a cake compound emulsifier comprises the following steps:
(1) preparing a powder foaming emulsifier, wherein the preparation steps of the powder foaming emulsifier are as follows:
a. uniformly mixing molecular distillation monoglyceride and polyglycerol fatty acid ester according to the weight part ratio of 1: 0.8-0.91 to form a component A;
b. uniformly mixing the component A and the carrier rice flour in a weight ratio of 1: 1.6-2, spraying purified water, and adjusting the water content to 12-15% to form a component B;
c. extruding and puffing the component B by a double-screw extrusion and puffing machine, wherein the extrusion temperature range is 85-115 ℃, until the volume of the rice flour is increased by at least 300%, and cooling, crushing, sieving and packaging the puffed component B for later use;
(2) foaming an emulsifier, a mono-diglycerol fatty acid ester, a sucrose fatty acid ester, a polyglycerol fatty acid ester and sodium stearoyl lactylate into powder, wherein the weight ratio of the components is 50-70: 5-15: 5-10: 5-10: 5-10, uniformly mixing to form a component C;
(3) and mixing xanthan gum: guar gum: the sodium alginate comprises 50-60 parts by weight: 15-20: 15-20, and uniformly mixing to form a component D;
(4) and adding hydroxypropyl distarch phosphate: and the component C comprises the component D and the component D in parts by weight of 50-65: 40-50: 5-10, and uniformly mixing to prepare the compound emulsifier.
Further, the rotating speed of a screw of the double-screw extrusion-expansion machine is 130-140 r/min, and the feeding amount of the component B of the double-screw extrusion-expansion machine is controlled to be 65-75% of the full production capacity of the double-screw extrusion-expansion machine.
Further, the optional substitute for the rice flour includes one of glutinous rice flour or wheat starch, and the wheat starch is low gluten wheat flour.
Preferably, the number of the sieved meshes is 30-50, and the optimal number of the sieved meshes is 40.
From the above description of the structure of the present invention, compared with the prior art, the present invention has the following advantages: 1. the powdery foaming emulsifier is combined with other emulsifiers for cake production, and the powdery foaming emulsifier is free of propylene glycol, so that the human health hazard accidents caused by propylene glycol are avoided, the foaming effect of cakes is achieved, the anti-aging effect of starch in the cakes is ensured, and the softness and freshness of the cakes are ensured; 2. according to the invention, the hydrophilic colloids such as xanthan gum, guar gum and sodium alginate have remarkable effects on enhancing the water retention of the cake and improving the texture after baking, and the xanthan gum can enhance gluten, remarkably improve the quality of bread of the cake, have a good effect on improving the hardness of the bread of the cake and further ensure the softness and freshness of the cake; 3. the hydroxypropyl distarch phosphate can obviously reduce the aging characteristic peak intensity and relative crystallinity of starch, reduce the regeneration enthalpy and inhibit the aging of the starch, and the hydroxypropyl distarch phosphate is modified starch formed by etherifying the starch with propylene oxide and then cross-linking the starch with phosphate, and has good thickening stability after pasting, thereby preventing the dehydration of the product in the storage process and maintaining the soft texture; 4. the preparation and preparation processes of the invention are simple and practical, and the prepared compound emulsifier has obvious anti-aging effect when being used for cake and bread, and has no influence on the taste.
Drawings
FIG. 1 is a cake test score table.
Detailed Description
The invention is further illustrated by the following examples.
A preparation method of a cake compound emulsifier comprises the following steps:
(1) preparing a powder foaming emulsifier, wherein the preparation steps of the powder foaming emulsifier are as follows:
a. uniformly mixing molecular distillation monoglyceride and polyglycerol fatty acid ester according to the weight part ratio of 1:0.9 to form a component A;
b. uniformly mixing the component A with carrier rice flour in a weight ratio of 1:1.2, spraying purified water, and adjusting the water content to 13% to form a component B;
c. extruding and puffing the component B by a double-screw extrusion and puffing machine, wherein the extrusion temperature range is 85-115 ℃, until the volume of the rice noodle is increased by at least 300%, cooling, crushing, sieving and packaging after puffing, and the sieving mesh number is 40, so that the preparation of the powder foaming emulsifier is finished for later use;
(2) foaming the powder into an emulsifier, mono-diglycerol fatty acid ester, sucrose fatty acid ester, polyglycerol fatty acid ester and sodium stearoyl lactate according to the weight part ratio of 50: 5: 5: 5: 5, uniformly mixing to form a component C;
(3) and mixing xanthan gum: guar gum: the sodium alginate comprises the following components in parts by weight: 15: 15, uniformly mixing to form a component D;
(4) and adding hydroxypropyl distarch phosphate: and the component C comprises the component D and the component D in parts by weight of 50: 40: 5, mixing uniformly to prepare the compound emulsifier.
The rotating speed of the screws of the double-screw extrusion and expansion machine is 130-140 r/min, and the feeding amount of the component B of the double-screw extrusion and expansion machine is controlled to be 65-75% of the full production capacity of the double-screw extrusion and expansion machine. The rice flour can be replaced by one of glutinous rice flour and wheat starch, and the wheat starch is low gluten wheat flour.
Application test:
the sponge cake is prepared by the following steps:
the composition comprises the following components in parts by weight: 100 parts of low-gluten wheat flour, 100 parts of white granulated sugar, 150 parts of eggs, 1.5 parts of salt, 1 part of baking powder, 10 parts of drinking water, 25 parts of the compound emulsifier and vegetable oil; the compound emulsifier is divided into five comparison groups according to the using amount, wherein the five comparison groups are 0 part, 1.5 parts, 2 parts, 2.5 parts and 3 parts respectively, and the compound emulsifier in the comparison group of 0 part is replaced by 6 parts of traditional cake oil.
The preparation steps are as follows:
(1) mixing eggs, salt, drinking water and white granulated sugar, stirring at medium speed until the mixture is completely dissolved, controlling the rotating speed at 150-200 rpm, adding low-gluten wheat flour and baking powder, and stirring at low speed, controlling the rotating speed at 50-100 rpm;
(2) adding a compound emulsifier or cake oil, stirring uniformly, beating at a high speed for 1.5 minutes, and controlling the rotating speed at 250-300 rpm until the specific gravity of the batter is 0.45;
(3) adding vegetable oil, stirring uniformly at a slow speed, controlling the rotating speed at 50-100 rpm, and finally obtaining the mixture with the specific gravity of 0.48;
(4) injecting a circular paper cup mold, wherein each paper cup mold is 40 g/piece, the upper fire temperature is 190 ℃, the lower fire temperature is 160 ℃, and the paper cup mold is baked for 20 minutes;
(5) and cooling, packaging and reserving a sample.
According to GB/T24303 appendix A sponge cake baking quality grading method, respectively measuring specific volume (30 points), surface condition (10 points), internal structure (30 points), flexibility (10 points), and taste (20 points), and evaluating the total of 100 points, the results are shown in FIG. 1,
the following conclusions are drawn through the tests: the blank sample with the addition of 0 is aged more quickly, the taste is dry and hard, the slag is removed, the cake with the addition of 1.5% is slightly poor in whipping property, the whipping time needs to be increased by 1 time, and the anti-aging effect is slight, but the blank sample is aged after 20 days and slightly dry in taste; the foaming property of the cake is equal to that of cake oil after the samples with the addition amounts of 1.5%, 2%, 2.5% and 3%, the taste is kept soft within the shelf life of 90 days, only slight aging is realized, various cost factors are integrated, and the recommended amount of the compound emulsifier in the cake is 2% -2.5%, so that the effect of preventing the product from aging and the foaming property can be better obtained.
The cake compound emulsifier prepared by the invention can be added into cakes, can replace cake oil to be used for batter foaming, has very obvious anti-aging effect on starch, and can enable the cake to have fine and smooth tissue, increase the volume and prolong the quality guarantee period of the cakes by virtue of the excellent emulsifier and reasonable matching in cake preparation.
The above description is only an embodiment of the present invention, but the design concept of the present invention is not limited thereto, and any insubstantial modifications made by using the design concept should fall within the scope of infringing the present invention.
Claims (7)
1. A preparation method of a cake compound emulsifier is characterized by comprising the following steps: which comprises the following steps: (1) preparing a powder foaming emulsifier, wherein the preparation steps of the powder foaming emulsifier are as follows: a. uniformly mixing molecular distillation monoglyceride and polyglycerol fatty acid ester according to the weight part ratio of 1: 0.8-0.91 to form a component A; b. uniformly mixing the component A and the carrier rice flour in a weight ratio of 1: 1.6-2, spraying purified water, and adjusting the water content to 12-15% to form a component B; c. extruding and puffing the component B by a double-screw extrusion and puffing machine, wherein the extrusion temperature range is 85-115 ℃, until the volume of the rice flour is increased by at least 300%, and cooling, crushing, sieving and packaging the puffed component B for later use; (2) foaming an emulsifier, a mono-diglycerol fatty acid ester, a sucrose fatty acid ester, a polyglycerol fatty acid ester and sodium stearoyl lactylate into powder, wherein the weight ratio of the components is 50-70: 5-15: 5-10: 5-10: 5-10, uniformly mixing to form a component C; (3) and mixing xanthan gum: guar gum: the sodium alginate comprises 50-60 parts by weight: 15-20: 15-20, and uniformly mixing to form a component D; (4) and adding hydroxypropyl distarch phosphate: and the component C comprises the component D and the component D in parts by weight of 50-65: 40-50: 5-10, and uniformly mixing to prepare the compound emulsifier.
2. The preparation method of the cake compound emulsifier according to claim 1, which is characterized by comprising the following steps: the screw rotating speed of the double-screw extrusion puffing machine is 130-140 revolutions per minute.
3. The preparation method of the cake compound emulsifier according to claim 1 or 2, which is characterized by comprising the following steps: the number of the sieved meshes is 30-50.
4. The preparation method of the cake compound emulsifier according to claim 1 or 2, which is characterized by comprising the following steps: the optional substitute for the rice stem powder comprises one of glutinous rice flour or wheat starch.
5. The preparation method of the cake compound emulsifier according to claim 3, which is characterized by comprising the following steps: the optional substitute for the rice stem powder comprises one of glutinous rice flour or wheat starch.
6. The preparation method of the cake compound emulsifier according to claim 5, which is characterized by comprising the following steps: the feeding amount of the component B of the double-screw extrusion-expansion machine is controlled to be 65-75% of the full production capacity of the double-screw extrusion-expansion machine.
7. The preparation method of the cake compound emulsifier according to claim 4, which is characterized by comprising the following steps: the wheat starch is low gluten wheat flour.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715600A (en) * | 2020-12-31 | 2021-04-30 | 广东广益科技实业有限公司 | Preparation method and preparation device of powder cake emulsifying and foaming agent |
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| CN107156220A (en) * | 2017-07-14 | 2017-09-15 | 广州沃邦生物科技有限公司 | Cake modifying agent |
| CN110637851A (en) * | 2019-10-17 | 2020-01-03 | 广东广益科技实业有限公司 | Powder foaming cake emulsifier and preparation method thereof |
| CN110973190A (en) * | 2019-12-05 | 2020-04-10 | 广东奇乐趣食品科技有限公司 | Cake emulsifying paste |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715600A (en) * | 2020-12-31 | 2021-04-30 | 广东广益科技实业有限公司 | Preparation method and preparation device of powder cake emulsifying and foaming agent |
| CN112715600B (en) * | 2020-12-31 | 2024-01-05 | 广东广益科技实业有限公司 | Preparation method and preparation device of powder cake emulsifying foaming agent |
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Application publication date: 20200922 |