CN112075470A - Compound emulsion stabilizer, preparation method thereof and sesame balls - Google Patents
Compound emulsion stabilizer, preparation method thereof and sesame balls Download PDFInfo
- Publication number
- CN112075470A CN112075470A CN202010851484.6A CN202010851484A CN112075470A CN 112075470 A CN112075470 A CN 112075470A CN 202010851484 A CN202010851484 A CN 202010851484A CN 112075470 A CN112075470 A CN 112075470A
- Authority
- CN
- China
- Prior art keywords
- parts
- emulsion stabilizer
- compound emulsion
- stabilizer
- amylase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A21D2/183—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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
-
- 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
-
- 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
-
- 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
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/22—Ascorbic acid
-
- 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)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Enzymes And Modification Thereof (AREA)
Abstract
The invention discloses a compound emulsion stabilizer, a preparation method thereof and sesame balls, and belongs to the technical field of food additives. The compound emulsion stabilizer comprises the following components in parts by weight: 30-40 parts of sodium polyacrylate, 20-30 parts of xanthan gum, 15-20 parts of mono-diglycerol fatty acid ester, 10-15 parts of pH stabilizer and 4-6 parts of amylase. The method for preparing the compound emulsion stabilizer comprises the following steps: s1, uniformly mixing sodium polyacrylate, xanthan gum, mono-diglycerol fatty acid ester and a pH stabilizer to obtain a premix; s2, uniformly mixing the premix obtained in the step S1 with amylase to obtain the starch-based premix. The compound emulsion stabilizer has good emulsification and stabilization effects through the matching of various components, can improve the quality stability of food, and prolongs the quality guarantee period of the food.
Description
Technical Field
The invention relates to the technical field of food additives, in particular to a compound emulsion stabilizer, a preparation method thereof and sesame balls.
Background
The food stabilizer is a food additive, and is used for maintaining the shape and texture of food in food. Generally comprises dextrin, colloid and other components, and can also be combined with other additives to form a composite stabilizer.
The Chinese invention patent application with the application publication number of CN101218934A discloses a flour quality stabilizer, which is prepared from the following raw materials in parts by weight: 100-1000 parts of mixture of calcium stearoyl lactylate and sodium stearoyl lactylate, 20-500 parts of sodium benzoate, 10-1000 parts of sodium polyacrylate, 60.5-20 parts of VB, 5-100 parts of inositol, 2-15 parts of thiamine and 10-20 parts of vitamin C. The stabilizer can be added into flour food, and has improved stability and long shelf life. However, the stabilizer has no good effect on improving the shelf life of the fried food. Since the fried food comes into contact with oil during the preparation process, the surface and the inside of the prepared food contain some oil and fat components to various degrees. In the case of fried foods, the stabilizer is required to ensure not only the stability of its physical form but also the stability of its chemical properties. Especially those fried foods that need to be preserved for a long period of time, have a higher demand for stabilizers.
Disclosure of Invention
Aiming at the defects in the prior art, the first object of the invention is to provide a compound emulsion stabilizer which can improve the stability of fried food.
The second purpose of the invention is to provide a preparation method of the compound emulsion stabilizer, which has simple process and easy operation.
The third purpose of the invention is to provide sesame balls, which adopt the compound emulsion stabilizer and have longer shelf life.
In order to achieve the first object, the invention provides the following technical scheme:
a compound emulsion stabilizer comprises the following components in parts by weight: 30-40 parts of sodium polyacrylate, 20-30 parts of xanthan gum, 15-20 parts of mono-diglycerol fatty acid ester, 10-15 parts of pH stabilizer and 4-6 parts of amylase.
By adopting the technical scheme, the sodium polyacrylate has good tackifying effect, can improve the cohesive force of protein in raw materials such as flour and the like, increases the viscosity of food, and enables the food to keep good external form. In addition, sodium polyacrylate also has good emulsifying effect, and can improve the quality stability of oil-containing food or fried food. The xanthan gum has good comprehensive performance, can play a thickening role, an emulsifying role and a stabilizing role, has good heat stability, and is not easily influenced by high temperature during frying when being added into fried foods. The monoglyceride and diglycerol fatty acid ester can play an anti-aging role on starch in food, further improve the stability of the food, have certain foamability, increase the loosening degree of the food and improve the mouthfeel. The pH stabilizer can stabilize fatty acids in the fried food, and reduce the deterioration probability of the fried food. The amylase can decompose starch in food, improve taste, and improve stability of starch material. The compound emulsion stabilizer has good comprehensive performance, can greatly improve the stability of food, and prolongs the shelf life of the food.
The invention is further configured to: the compound emulsion stabilizer comprises the following components in parts by weight: 32-40 parts of sodium polyacrylate, 22-30 parts of xanthan gum, 15-18 parts of mono-diglycerol fatty acid ester, 12-15 parts of pH stabilizer and 4-5.2 parts of amylase.
By adopting the technical scheme, the proportion of each component of the compound emulsion stabilizer is optimized, the relative proportion of the sodium polyacrylate is improved, and the compound emulsion stabilizer can play a good emulsification role while playing a stabilizing role.
The invention is further configured to: also comprises 5 to 8 weight portions of sodium alginate.
By adopting the technical scheme, sodium alginate can perform ion exchange with part of metal ions in inorganic salt in food, so that a cross-linked network structure is formed, a gel state is formed, the food shaping effect is further improved, the food form stability is improved, and the toughness, elasticity and taste of the food can also be improved.
The invention is further configured to: also comprises 2-5 weight parts of vitamin C.
By adopting the technical scheme, the vitamin C is used as a good reducing agent, the oxidation resistance of the stabilizer can be improved, the shelf life of food can be prolonged, the addition amount of the preservative in the food can be reduced, the vitamin C is a component beneficial to a human body, and the safety of the compound emulsion stabilizer is greatly improved.
The invention is further configured to: also comprises 2 to 3 weight parts of sodium tripolyphosphate.
By adopting the technical scheme, the sodium tripolyphosphate has good dispersing and emulsifying effects, and can assist sodium dihydrogen phosphate to play a role in pH buffering, and in addition, the sodium tripolyphosphate has a good metal chelating effect and can play a role in fixing metal ions in food, particularly heavy metal ions.
The invention is further configured to: the sugar also comprises 10-12 parts by weight of sugar, wherein the sugar is at least one of sucrose, glucose and rhamnose.
By adopting the technical scheme, the added sugar can form a gel substance in the high-temperature processing process of food, so that a better shaping effect is achieved after the food is processed and formed, and the sugar substances have better oxidation resistance, so that the stabilizing effect of the compound emulsion stabilizer is further improved. In addition, the sugar can also improve the solubility of the sodium polyacrylate, and further improve the dispersion uniformity of the stabilizer.
The invention is further configured to: also comprises 1-2 weight parts of aloe extract.
By adopting the technical scheme, the aloe extract has very good adhesive property, and can provide stable adhesive force between raw materials of food when being used as a component of the compound emulsion stabilizer. Moreover, the aloe extract has very good antibacterial performance, so that the antiseptic performance of the compound emulsion stabilizer is greatly improved.
The invention is further configured to: the aloe extract is prepared by the method comprising the following steps:
1) peeling folium Aloe, and crushing to obtain Aloe pulp;
2) freeze-drying the aloe pulp prepared in the step 1) to obtain aloe powder;
3) mixing the aloe powder prepared in the step 2) with an ethanol solution, performing ball milling, performing solid-liquid separation, concentrating the liquid, and performing freeze drying to obtain the aloe powder.
By adopting the technical scheme, the aloe leaf is peeled and then is prepared into the extract, so that the main components in the mesophyll of the aloe leaf can be extracted, and the components have unique gel property. The aloe pulp and the extract are dried by adopting a freeze drying mode, so that the influence of high temperature on the active ingredients of the aloe is avoided, and the active ingredients of the aloe can be extracted as much as possible.
In order to achieve the second object, the present application provides the following technical solutions:
a method for preparing the compound emulsion stabilizer comprises the following steps:
1) uniformly mixing sodium polyacrylate, xanthan gum, mono-diglycerol fatty acid ester and a pH stabilizer to obtain a premix;
2) uniformly mixing the premix obtained in the step 1) with amylase to obtain the starch-based starch adhesive.
In order to achieve the third object, the present application provides the following technical solutions:
a sesame ball is mainly prepared from the following raw materials in parts by weight: 28-35 parts of glutinous rice flour, 3-5 parts of sesame, 5-8 parts of starch, 5-12 parts of white granulated sugar, 3-5 parts of animal oil, 0.01-0.1 part of preservative and 0.1-0.5 part of the compound emulsion stabilizer.
By adopting the technical scheme, the compound emulsion stabilizer is added into the raw materials of the sesame balls, so that a good emulsion stabilizing effect can be achieved in the preparation process of the sesame balls, the prepared sesame balls have good shape, color and taste, and the quality guarantee period of the sesame balls is also prolonged.
In conclusion, the invention has the following beneficial effects:
first, the compound emulsion stabilizer of this application has good emulsification, stabilizing effect through the cooperation of multiple components, can improve the stability of quality of food, prolongs the shelf life of food.
Secondly, the compound emulsion stabilizer is added with the aloe extract, so that the gel property of the aloe extract can be fully utilized, the binding power of the compound emulsion stabilizer to food is improved, and the stability of the food is further improved. In addition, the aloe extract contains more sterilization and disinfection components, so that the antiseptic property of the compound emulsion stabilizer can be improved, and the shelf life of the food is further prolonged.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments.
The compound emulsion stabilizer comprises the following components in parts by weight: 30-40 parts of sodium polyacrylate, 20-30 parts of xanthan gum, 15-20 parts of mono-diglycerol fatty acid ester, 10-15 parts of pH stabilizer and 4-6 parts of amylase.
Wherein the pH stabilizer is sodium dihydrogen phosphate or potassium dihydrogen phosphate. The amylase is alpha-amylase or beta-amylase.
The compound emulsion stabilizer also comprises 10-12 parts by weight of sugar, wherein the sugar is at least one of sucrose, glucose and rhamnose.
The sugar is composed of at least two of sucrose, glucose and rhamnose. Further preferably, the sugar is prepared from one of sucrose and glucose and rhamnose according to the mass ratio of 1-3: 1. More preferably, the sugar is sucrose, glucose and rhamnose in a mass ratio of 1-2:1-2: 1.
The aloe extract is prepared by the method comprising the following steps:
1) peeling folium Aloe, and crushing to obtain Aloe pulp;
2) freeze-drying the aloe pulp prepared in the step 1) to obtain aloe powder;
3) mixing the aloe powder prepared in the step 2) with an ethanol solution, performing ball milling, performing solid-liquid separation, concentrating the liquid, and performing freeze drying to obtain the aloe powder.
In the step 1), the aloe leaves are peeled and cut into small sections, and the length of each small section is 3-6 cm.
Soaking the aloe leaves in potassium permanganate solution before crushing in the step 1). The soaking time is 1-3 min. The mass fraction of the potassium permanganate solution is 0.02-0.2%. Preferably, the mass fraction of the potassium permanganate solution is 0.02-0.08%.
A pulverizer is adopted during the pulverization in the step 1), and the rotation speed of the pulverizer is 150-. The pulverizing time is 10-30 s.
The temperature of the freeze-drying in step 2) was-40 ℃.
The proportion of the aloe powder and the ethanol solution in the step 3) is that 200-500mL of ethanol solution is adopted for every 100g of aloe powder. The mass fraction of the ethanol solution is 75-95%. The rotation speed during ball milling is 280 plus 360 r/m. The ball milling time is 20-45 min. The solid-liquid separation in the step 3) is centrifugal separation. The liquid is concentrated by standing at 0-10 deg.C. The concentration time is 2-8 h. Preferably, the concentration time is 2-5 h. The temperature of the freeze-drying in step 3) was-40 ℃.
The method for compounding the emulsion stabilizer comprises the following steps:
s1, uniformly mixing sodium polyacrylate, xanthan gum, mono-diglycerol fatty acid ester and a pH stabilizer to obtain a premix;
s2, uniformly mixing the premix obtained in the step S1 with amylase to obtain the starch-based starch adhesive.
In step S1, the mixture is stirred at a rotation speed of 600 and 800 rpm for 10-20 min. The temperature during the stirring in step S1 was 55 to 60 ℃.
In step S2, the mixture is stirred at a rotation speed of 800-. The temperature during stirring in step S2 was room temperature.
The preparation method of the sesame balls comprises the following steps: mixing starch with water to obtain paste, adding white sugar, stirring, adding Oryza Glutinosa powder, antiseptic and emulsion stabilizer, mixing, and kneading into dough. Adding adeps Sus Domestica, kneading again, cutting, pressing, filling bean paste, wrapping with bean paste, making ball, and rolling and sticking semen Sesami to obtain green ball. Frying the green ball in 150 deg.C oil for 5min, taking out, draining oil, and cooling.
The application discloses a compound emulsion stabilizer.
Example 1
The compound emulsion stabilizer of the embodiment comprises the following components by mass: 30.0kg of sodium polyacrylate, 20.0kg of xanthan gum, 20.0kg of mono-diglycerol fatty acid ester, 10.0kg of pH stabilizer and 6.0kg of amylase. The pH stabilizer is potassium dihydrogen phosphate. The amylase is an alpha-amylase.
Example 2
The compound emulsion stabilizer of the embodiment comprises the following components by mass: 35.0kg of sodium polyacrylate, 30.0kg of xanthan gum, 15.0kg of monoglyceride and diglycerol fatty acid ester, 12.0kg of pH stabilizer, 5.0kg of amylase and 5.0kg of sodium alginate. The pH stabilizer is potassium dihydrogen phosphate. The amylase is an alpha-amylase.
Example 3
The compound emulsion stabilizer of the embodiment comprises the following components by mass: 35.0kg of sodium polyacrylate, 25.0kg of xanthan gum, 15.0kg of mono-diglycerol fatty acid ester, 15.0kg of pH stabilizer, 4.0kg of amylase, 6.0kg of sodium alginate and 3.0kg of vitamin C. The pH stabilizer is sodium dihydrogen phosphate. The amylase is an alpha-amylase.
Example 4
The compound emulsion stabilizer of the embodiment comprises the following components by mass: 35.0kg of sodium polyacrylate, 25.0kg of xanthan gum, 15.0kg of monoglyceride and diglyceride fatty acid ester, 15.0kg of pH stabilizer, 5.0kg of amylase, 5.0kg of sodium alginate and 2.0kg of sodium tripolyphosphate. The pH stabilizer is sodium dihydrogen phosphate. The amylase is an alpha-amylase.
Example 5
The compound emulsion stabilizer of the embodiment comprises the following components by mass: 40.0kg of sodium polyacrylate, 25.0kg of xanthan gum, 18.0kg of mono-diglycerol fatty acid ester, 15.0kg of pH stabilizer, 4.0kg of amylase, 6.0kg of sodium alginate, 4.0kg of vitamin C and 2.0kg of sodium tripolyphosphate. The pH stabilizer is sodium dihydrogen phosphate. The amylase is an alpha-amylase.
Example 6
The compound emulsion stabilizer of the embodiment comprises the following components by mass: 40.0kg of sodium polyacrylate, 25.0kg of xanthan gum, 18.0kg of monoglyceride and diglyceride fatty acid ester, 15.0kg of pH stabilizer, 4.0kg of amylase, 6.0kg of sodium alginate and 10.0kg of sugar. The pH stabilizer is sodium dihydrogen phosphate. The amylase is an alpha-amylase. The sugar is sucrose.
Example 7
The compound emulsion stabilizer of the embodiment comprises the following components by mass: 40.0kg of sodium polyacrylate, 25.0kg of xanthan gum, 18.0kg of mono-diglycerol fatty acid ester, 15.0kg of pH stabilizer, 4.0kg of amylase, 6.0kg of sodium alginate, 4.0kg of vitamin C and 10.0kg of sugar. The pH stabilizer is sodium dihydrogen phosphate. The amylase is a beta-amylase. The sugar is sucrose.
Example 8
The compound emulsion stabilizer of the embodiment comprises the following components by mass: 40.0kg of sodium polyacrylate, 25.0kg of xanthan gum, 18.0kg of mono-diglycerol fatty acid ester, 15.0kg of pH stabilizer, 4.0kg of amylase, 6.0kg of sodium alginate, 4.0kg of vitamin C, 2.0kg of sodium tripolyphosphate and 10.0kg of sugar. The pH stabilizer is sodium dihydrogen phosphate. The amylase is an alpha-amylase. The sugar is glucose.
Example 9
The compound emulsion stabilizer of the embodiment comprises the following components by mass: 40.0kg of sodium polyacrylate, 25.0kg of xanthan gum, 18.0kg of monoglyceride/diglycerol fatty acid ester, 15.0kg of pH stabilizer, 4.0kg of amylase, 6.0kg of sodium alginate, 4.0kg of vitamin C, 2.0kg of sodium tripolyphosphate, 10.0kg of sugar and 1.0kg of aloe extract. The pH stabilizer is sodium dihydrogen phosphate. The amylase is an alpha-amylase. The sugar is prepared by mixing glucose and rhamnose according to the mass ratio of 3: 1.
The aloe extract is prepared by the method comprising the following steps:
1) peeling folium Aloe, cutting into 5cm pieces, soaking in 0.05% potassium permanganate solution for 3min, taking out from the potassium permanganate solution, adding into a pulverizer, stirring at 250 rpm, and pulverizing for 10s to obtain aloe pulp;
2) freeze-drying the aloe pulp prepared in the step 1) to obtain aloe powder;
3) mixing 100g of the aloe powder obtained in the step 2) with 200mL of 95% ethanol aqueous solution, adding into a food ball mill, ball-milling at the rotating speed of 300 r/min for 40min, taking out, centrifuging, standing the liquid at 10 ℃ for concentrating for 2h, and freeze-drying to obtain aloe extract powder.
Example 10
The compound emulsion stabilizer of the embodiment comprises the following components by mass: 32.0kg of sodium polyacrylate, 22.5kg of xanthan gum, 17.5kg of monoglyceride and diglyceride fatty acid ester, 12.5kg of pH stabilizer, 4.5kg of amylase, 8.0kg of sodium alginate, 5.0kg of vitamin C, 3.0kg of sodium tripolyphosphate, 11.0kg of sugar and 2.0kg of aloe extract. The pH stabilizer is sodium dihydrogen phosphate. The amylase is an alpha-amylase. The sugar is prepared by mixing glucose and rhamnose according to the mass ratio of 1: 1.
The aloe extract is prepared by the method comprising the following steps:
1) peeling folium Aloe, cutting into pieces of 3cm in length, soaking in 0.15% potassium permanganate solution for 1min, taking out from the potassium permanganate solution, adding into a pulverizer, stirring at 150 rpm, and pulverizing for 30s to obtain aloe pulp;
2) freeze-drying the aloe pulp prepared in the step 1) to obtain aloe powder;
3) mixing 100g of the aloe powder obtained in the step 2) with 500mL of 75% ethanol aqueous solution, adding into a food ball mill, ball-milling at a rotating speed of 360 r/min for 20min, taking out, centrifuging, standing the liquid at 0 ℃ for concentrating for 6h, and freeze-drying to obtain aloe extract powder.
Example 11
The compound emulsion stabilizer of the embodiment comprises the following components by mass: 36.0kg of sodium polyacrylate, 25.5kg of xanthan gum, 16.0kg of monoglyceride and diglyceride fatty acid ester, 13.0kg of pH stabilizer, 4.8kg of amylase, 6.8kg of sodium alginate, 2.2kg of vitamin C, 2.5kg of sodium tripolyphosphate, 12.0kg of sugar and 1.5kg of aloe extract. The pH stabilizer is sodium dihydrogen phosphate. The amylase is an alpha-amylase. The sugar is prepared by mixing sucrose, glucose and rhamnose according to the mass ratio of 1:1: 1.
The aloe extract is prepared by the method comprising the following steps:
1) peeling folium Aloe, cutting into 4cm pieces, soaking in 0.08% potassium permanganate solution for 2min, taking out from the potassium permanganate solution, adding into a pulverizer, stirring at 200 rpm, and pulverizing for 20s to obtain aloe pulp;
2) freeze-drying the aloe pulp prepared in the step 1) to obtain aloe powder;
3) mixing 100g of the aloe powder obtained in the step 2) with 300mL of 90% ethanol aqueous solution, adding into a food ball mill, ball-milling at the rotating speed of 320 r/min for 30min, taking out, centrifuging, standing the liquid at 0 ℃ for concentrating for 6h, and freeze-drying to obtain aloe extract powder.
Example 12
The compound emulsion stabilizer of the embodiment comprises the following components by mass: 36.0kg of sodium polyacrylate, 27.0kg of xanthan gum, 17.5kg of monoglyceride and diglyceride fatty acid ester, 13.5kg of pH stabilizer, 5.2kg of amylase, 6.4kg of sodium alginate, 2.8kg of vitamin C, 2.6kg of sodium tripolyphosphate, 10.7kg of sugar and 1.8kg of aloe extract. The pH stabilizer is sodium dihydrogen phosphate. The amylase is an alpha-amylase. The sugar is prepared by mixing sucrose, glucose and rhamnose according to the mass ratio of 1:2: 1.
The aloe extract is prepared by the method comprising the following steps:
1) peeling folium Aloe, cutting into 4cm pieces, soaking in 0.08% potassium permanganate solution for 2min, taking out from the potassium permanganate solution, adding into a pulverizer, stirring at 200 rpm, and pulverizing for 20s to obtain aloe pulp;
2) freeze-drying the aloe pulp prepared in the step 1) to obtain aloe powder;
3) mixing 100g of the aloe powder obtained in the step 2) with 300mL of 90% ethanol aqueous solution, adding into a food ball mill, ball-milling at the rotating speed of 320 r/min for 30min, taking out, centrifuging, standing the liquid at 0 ℃ for concentrating for 6h, and freeze-drying to obtain aloe extract powder.
The application discloses a preparation method of a compound emulsion stabilizer.
Example 1
The preparation method of the compound emulsion stabilizer of the embodiment comprises the following steps:
s1, mixing 30.0kg of sodium polyacrylate, 20.0kg of xanthan gum, 20.0kg of mono-diglycerol fatty acid ester and 10.0kg of monopotassium phosphate, and stirring at the rotating speed of 600 revolutions per minute for 20min at the temperature of 55 ℃ to obtain a premix;
s2, adding 6.0kg of alpha-amylase into the premix, and stirring at the rotating speed of 800 rpm for 10min at room temperature to obtain the alpha-amylase.
Example 2
The preparation method of the compound emulsion stabilizer of the embodiment comprises the following steps:
s1, mixing 35.0kg of sodium polyacrylate, 30.0kg of xanthan gum, 15.0kg of mono-diglycerol fatty acid ester and 12.0kg of monopotassium phosphate, and stirring at the rotating speed of 600 revolutions per minute for 20min at the temperature of 55 ℃ to obtain a premix;
s2, adding 5.0kg of alpha-amylase and 5.0kg of sodium alginate into the premix, and stirring at the rotating speed of 800 rpm for 10min at room temperature to obtain the alpha-amylase.
Example 3
The preparation method of the compound emulsion stabilizer of the embodiment comprises the following steps:
s1, mixing 35.0kg of sodium polyacrylate, 25.0kg of xanthan gum, 15.0kg of mono-diglycerol fatty acid ester and 15.0kg of sodium dihydrogen phosphate, and stirring at the rotating speed of 800 revolutions per minute for 10min at the temperature of 60 ℃ to obtain a premix;
s2, adding 4.0kg of alpha-amylase, 6.0kg of sodium alginate and 3.0kg of vitamin C into the premix, and stirring at the rotating speed of 1000 rpm for 5min at room temperature to obtain the alpha-amylase.
Example 4
The preparation method of the compound emulsion stabilizer of the embodiment comprises the following steps:
s1, mixing 35.0kg of sodium polyacrylate, 25.0kg of xanthan gum, 15.0kg of mono-diglycerol fatty acid ester, 15.0kg of sodium dihydrogen phosphate and 2.0kg of sodium tripolyphosphate, and stirring at the rotating speed of 700 revolutions per minute for 15min at the temperature of 55 ℃ to obtain a premix;
s2, adding 4.0kg of alpha-amylase and 6.0kg of sodium alginate into the premix, and stirring at the rotating speed of 900 rpm for 8min at room temperature to obtain the alpha-amylase.
Example 5
The preparation method of the compound emulsion stabilizer of the embodiment comprises the following steps:
s1, mixing 40.0kg of sodium polyacrylate, 25.0kg of xanthan gum, 18.0kg of mono-diglycerol fatty acid ester, 15.0kg of sodium dihydrogen phosphate and 2.0kg of sodium tripolyphosphate, and stirring at the rotating speed of 700 revolutions per minute for 15min at the temperature of 55 ℃ to obtain a premix;
s2, adding 4.0kg of alpha-amylase, 6.0kg of sodium alginate and 4.0kg of vitamin C into the premix, and stirring at the rotating speed of 900 revolutions per minute for 8min at room temperature to obtain the alpha-amylase.
Example 6
The preparation method of the compound emulsion stabilizer of the embodiment comprises the following steps:
s1, mixing 40.0kg of sodium polyacrylate, 25.0kg of xanthan gum, 18.0kg of mono-diglycerol fatty acid ester, 15.0kg of sodium dihydrogen phosphate and 10.0kg of cane sugar, and stirring at the rotating speed of 750 revolutions per minute at 58 ℃ for 15min to obtain a premix;
s2, adding 4.0kg of alpha-amylase and 6.0kg of sodium alginate into the premix, and stirring at the room temperature at the rotating speed of 950 rpm for 8min to obtain the alpha-amylase.
Example 7
The preparation method of the compound emulsion stabilizer of the embodiment comprises the following steps:
s1, mixing 40.0kg of sodium polyacrylate, 25.0kg of xanthan gum, 18.0kg of mono-diglycerol fatty acid ester, 15.0kg of sodium dihydrogen phosphate and 10.0kg of cane sugar, and stirring at the rotating speed of 750 revolutions per minute at 58 ℃ for 15min to obtain a premix;
s2, adding 4.0kg of beta-amylase, 6.0kg of sodium alginate and 4.0kg of vitamin C into the premix, and stirring at the room temperature at the rotating speed of 950 rpm for 8min to obtain the beta-amylase.
Example 8
The preparation method of the compound emulsion stabilizer of the embodiment comprises the following steps:
s1, mixing 40.0kg of sodium polyacrylate, 25.0kg of xanthan gum, 18.0kg of mono-diglycerol fatty acid ester, 15.0kg of sodium dihydrogen phosphate and 10.0kg of glucose, and stirring at the rotating speed of 750 revolutions per minute at the temperature of 58 ℃ for 15min to obtain a premix;
s2, adding 4.0kg of alpha-amylase, 6.0kg of sodium alginate, 4.0kg of vitamin C and 2.0kg of sodium tripolyphosphate into the premix, and stirring at the room temperature at the rotating speed of 950 rpm for 8min to obtain the alpha-amylase.
Example 9
The preparation method of the compound emulsion stabilizer of the embodiment comprises the following steps:
s1, mixing 40.0kg of sodium polyacrylate, 25.0kg of xanthan gum, 18.0kg of mono-diglycerol fatty acid ester, 15.0kg of sodium dihydrogen phosphate, 2.0kg of sodium tripolyphosphate and 10.0kg of sugar, and stirring at the rotating speed of 750 revolutions per minute for 15min at the temperature of 58 ℃ to obtain a premix; the sugar is prepared by mixing glucose and rhamnose according to the mass ratio of 3: 1.
S2, adding 4.0kg of alpha-amylase, 6.0kg of sodium alginate, 4.0kg of vitamin C and 1.0kg of aloe extract into the premix, and stirring at the room temperature at the rotating speed of 950 rpm for 8min to obtain the aloe extract. The aloe extract was prepared as described above for example 9 with the built emulsion stabilizer.
Example 10
The preparation method of the compound emulsion stabilizer of this example refers to example 9, wherein the amounts of the components and the composition of the sugar and aloe extract are the same as in example 10 of the compound emulsion stabilizer.
Example 11
The preparation method of the compound emulsion stabilizer of this example refers to example 9, wherein the amounts of the components and the composition of the sugar and aloe extract are the same as in example 11 of the compound emulsion stabilizer.
Example 12
The preparation method of the compound emulsion stabilizer of this example refers to example 9, wherein the amounts of the components and the composition of the sugar and aloe extract are the same as in example 12 of the compound emulsion stabilizer.
The application discloses a sesame ball.
Example 1
The sesame ball of the embodiment is prepared from the following raw materials in mass: 28kg of glutinous rice flour, 8kg of sweetened bean paste, 3kg of sesame, 5kg of starch, 5kg of white granulated sugar, 3kg of animal oil, 0.05kg of preservative, 0.5 part of emulsion stabilizer and 5kg of water. Wherein the starch is wheat starch, the animal oil is lard, and the preservative is potassium sorbate. The emulsion stabilizer is the compound emulsion stabilizer in example 1 of the compound emulsion stabilizer.
Example 2
The sesame ball of the embodiment is prepared from the following raw materials in mass: 35kg of glutinous rice flour, 12kg of sweetened bean paste, 4kg of sesame, 6kg of starch, 2kg of white granulated sugar, 5kg of animal oil, 0.1kg of preservative, 0.2 part of emulsion stabilizer and 7kg of water. Wherein the starch is wheat starch, the animal oil is lard, and the preservative is potassium sorbate. The emulsion stabilizer is the compound emulsion stabilizer in example 2 of the compound emulsion stabilizer.
Example 3
The sesame ball of the embodiment is prepared from the following raw materials in mass: 30kg of glutinous rice flour, 10kg of sweetened bean paste, 5kg of sesame, 8kg of starch, 8kg of white granulated sugar, 4kg of animal oil, 0.02kg of preservative, 0.1 part of emulsion stabilizer and 6kg of water. Wherein the starch is wheat starch, the animal oil is lard, and the preservative is potassium sorbate. The emulsion stabilizer is the compound emulsion stabilizer in example 3 of the compound emulsion stabilizer.
The compound emulsion stabilizer in examples 4 to 12 was used as the compound emulsion stabilizer in examples 4 to 12 of the above compound emulsion stabilizer in the raw materials of the sesame balls in examples 4 to 12, and the other raw materials and the quality were the same as those in example 3 of the above sesame balls.
Comparative example 1
The sesame ball of the comparative example is prepared from the following raw materials in mass: 28kg of glutinous rice flour, 8kg of sweetened bean paste, 3kg of sesame, 5kg of starch, 5kg of white granulated sugar, 3kg of animal oil, 0.1kg of preservative, 0.5 part of modifier and 5kg of water. Wherein the starch is wheat starch, the animal oil is lard, and the preservative is potassium sorbate. The modifier consists of the following components in parts by weight: 30.0kg of sodium polyacrylate, 20.0kg of xanthan gum, 20.0kg of mono-diglycerol fatty acid ester and 10.0kg of pH stabilizer. The pH stabilizer is potassium dihydrogen phosphate.
Comparative example 2
The sesame ball of the comparative example is prepared from the following raw materials in mass: 28kg of glutinous rice flour, 8kg of sweetened bean paste, 3kg of sesame, 5kg of starch, 5kg of white granulated sugar, 3kg of animal oil, 0.1kg of preservative, 0.5 part of modifier and 5kg of water. Wherein the starch is wheat starch, the animal oil is lard, and the preservative is potassium sorbate. The modifier consists of the following components in parts by weight: 30.0kg of sodium polyacrylate, 20.0kg of xanthan gum, 10.0kg of pH stabilizer and 6.0kg of amylase. The pH stabilizer is potassium dihydrogen phosphate. The amylase is an alpha-amylase.
Test examples
The sesame balls of examples 1 to 12 were taken and tested for appearance and performance, and the test results are shown in table 1. Wherein the frying expansion ratio (average diameter after frying-average diameter before frying)/average diameter before frying.
Table 1 appearance and properties of sesame balls in examples 1 to 12 and comparative example of sesame balls
As can be seen from Table 1, the compound emulsion stabilizer prepared by the method can improve the appearance quality and the taste of fried food, greatly improve the frying expansion rate of the fried food, improve the corrosion resistance of the food, and prolong the stability and the quality guarantee period of the fried food.
Claims (10)
1. A compound emulsion stabilizer is characterized in that: the composition comprises the following components in parts by weight: 30-40 parts of sodium polyacrylate, 20-30 parts of xanthan gum, 15-20 parts of mono-diglycerol fatty acid ester, 10-15 parts of pH stabilizer and 4-6 parts of amylase.
2. The compound emulsion stabilizer of claim 1, which is characterized in that: the compound emulsion stabilizer comprises the following components in parts by weight: 32-40 parts of sodium polyacrylate, 22-30 parts of xanthan gum, 15-18 parts of mono-diglycerol fatty acid ester, 12-15 parts of pH stabilizer and 4-5.2 parts of amylase.
3. The compound emulsion stabilizer according to claim 1 or 2, characterized in that: also comprises 5 to 8 weight portions of sodium alginate.
4. The compound emulsion stabilizer according to claim 1 or 2, characterized in that: also comprises 2-5 weight parts of vitamin C.
5. The compound emulsion stabilizer according to claim 1 or 2, characterized in that: also comprises 2 to 3 weight parts of sodium tripolyphosphate.
6. The compound emulsion stabilizer according to claim 1 or 2, characterized in that: the sugar also comprises 10-12 parts by weight of sugar, wherein the sugar is at least one of sucrose, glucose and rhamnose.
7. The compound emulsion stabilizer according to claim 1 or 2, characterized in that: also comprises 1-2 weight parts of aloe extract.
8. The compound emulsion stabilizer of claim 7, which is characterized in that: the aloe extract is prepared by the method comprising the following steps:
1) peeling folium Aloe, and crushing to obtain Aloe pulp;
2) freeze-drying the aloe pulp prepared in the step 1) to obtain aloe powder;
3) mixing the aloe powder prepared in the step 2) with an ethanol solution, performing ball milling, performing solid-liquid separation, concentrating the liquid, and performing freeze drying to obtain the aloe powder.
9. A method for preparing the compound emulsion stabilizer of claim 1, which is characterized in that: the method comprises the following steps:
s1, uniformly mixing sodium polyacrylate, xanthan gum, mono-diglycerol fatty acid ester and a pH stabilizer to obtain a premix;
s2, uniformly mixing the premix obtained in the step S1 with amylase to obtain the starch-based starch adhesive.
10. A sesame ball is characterized in that: the material is mainly prepared from the following raw materials in parts by weight: 28-35 parts of glutinous rice flour, 3-5 parts of sesame, 5-8 parts of starch, 5-12 parts of white granulated sugar, 3-5 parts of animal oil, 0.01-0.1 part of preservative and 0.1-0.5 part of compound emulsion stabilizer according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010851484.6A CN112075470A (en) | 2020-08-21 | 2020-08-21 | Compound emulsion stabilizer, preparation method thereof and sesame balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010851484.6A CN112075470A (en) | 2020-08-21 | 2020-08-21 | Compound emulsion stabilizer, preparation method thereof and sesame balls |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112075470A true CN112075470A (en) | 2020-12-15 |
Family
ID=73729787
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010851484.6A Pending CN112075470A (en) | 2020-08-21 | 2020-08-21 | Compound emulsion stabilizer, preparation method thereof and sesame balls |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112075470A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113584882A (en) * | 2021-07-27 | 2021-11-02 | 杭州萧山丝化印染有限公司 | Wearable and washable shea butter modified composite fabric and production process thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550633A (en) * | 2012-02-27 | 2012-07-11 | 河南云鹤食品有限公司 | Wrapper for sesame balls, sesame balls, and method for making sesame balls |
| CN106900813A (en) * | 2017-02-24 | 2017-06-30 | 郑州怡洋食品有限公司 | A kind of quick-frozen Glutinous rice sesame balls of super large and preparation method thereof |
| CN107439899A (en) * | 2017-09-01 | 2017-12-08 | 苏州农业职业技术学院 | A kind of food anti-oxidant compositions containing sesamin and there is its food |
| CN108669134A (en) * | 2018-07-02 | 2018-10-19 | 河南鼎元食品科技有限公司 | A kind of quick freezing deep fried puffy dough strips modifying agent and its application method |
| CN108902639A (en) * | 2018-06-29 | 2018-11-30 | 苏州汉德瑞生物工程有限公司 | A kind of food preservative |
| CN110521753A (en) * | 2019-08-13 | 2019-12-03 | 安徽金太阳食品有限公司 | A kind of method of quick-frozen big Glutinous rice sesame balls premixed powder and the big Glutinous rice sesame balls of production |
-
2020
- 2020-08-21 CN CN202010851484.6A patent/CN112075470A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550633A (en) * | 2012-02-27 | 2012-07-11 | 河南云鹤食品有限公司 | Wrapper for sesame balls, sesame balls, and method for making sesame balls |
| CN106900813A (en) * | 2017-02-24 | 2017-06-30 | 郑州怡洋食品有限公司 | A kind of quick-frozen Glutinous rice sesame balls of super large and preparation method thereof |
| CN107439899A (en) * | 2017-09-01 | 2017-12-08 | 苏州农业职业技术学院 | A kind of food anti-oxidant compositions containing sesamin and there is its food |
| CN108902639A (en) * | 2018-06-29 | 2018-11-30 | 苏州汉德瑞生物工程有限公司 | A kind of food preservative |
| CN108669134A (en) * | 2018-07-02 | 2018-10-19 | 河南鼎元食品科技有限公司 | A kind of quick freezing deep fried puffy dough strips modifying agent and its application method |
| CN110521753A (en) * | 2019-08-13 | 2019-12-03 | 安徽金太阳食品有限公司 | A kind of method of quick-frozen big Glutinous rice sesame balls premixed powder and the big Glutinous rice sesame balls of production |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113584882A (en) * | 2021-07-27 | 2021-11-02 | 杭州萧山丝化印染有限公司 | Wearable and washable shea butter modified composite fabric and production process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100951060B1 (en) | The soft jerked meat which a lactobacillus is contained | |
| CN112075470A (en) | Compound emulsion stabilizer, preparation method thereof and sesame balls | |
| CN103719218A (en) | Method for making biscuits containing enzymatic rice bran | |
| US2963373A (en) | Icings and method of preparing them and cold-water soluble agar and carrageen gums for said icings | |
| JP3076552B2 (en) | Method for producing rice flour as a substitute for flour and processed food using the rice flour | |
| JP2004008007A (en) | Baked food of rice flour dough, rice flour dough and mix flour therefor | |
| CN114680224A (en) | Processing method of plant protein meat | |
| US20080032027A1 (en) | Process for Making Jelly Containing Pectin | |
| CN114073262B (en) | Quick-frozen steamed stuffed bun capable of maintaining quality and preventing deformation and preparation method thereof | |
| JP2915044B2 (en) | Food compositions and methods for producing low calorie food products | |
| CN109864291A (en) | A kind of horseradish petiole sauce and preparation method thereof | |
| CN107455662A (en) | A kind of pigeonpea vermicelli and preparation method thereof | |
| WO2012073848A1 (en) | Agent for imparting viscosity to liquid batter | |
| JPS6274255A (en) | Bread crumb for fried food and use thereof | |
| EP1429618B1 (en) | Fat-emulsions based on coconut oil and process for their manufacture | |
| CN108514003B (en) | Compound cake emulsifying paste and preparation method thereof | |
| CN111990621A (en) | Cheese butter jam containing citrus fibers and preparation method thereof | |
| CN112646047B (en) | Organic acid glyceride starch, preparation method and application thereof, and organic acid glyceride starch-starch, preparation method and application thereof | |
| CN105104553B (en) | A kind of preparation method of horseradish dried bean curd | |
| CN102940205B (en) | Wheat nutritional vermicelli and preparation method thereof | |
| AU2002333232A1 (en) | Fat-emulsions | |
| CN115769884B (en) | Primary taste fried melon seed essence and preparation method thereof and primary taste fried melon seed | |
| CN102960639A (en) | Polygonum multiflorum compound nutritious vermicelli and preparation method thereof | |
| JP2802458B2 (en) | Starch frozen food and its manufacturing method | |
| JPH0515340A (en) | Processing of dietary fiber thyrium |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |