CN112137075A - Compound emulsifier fine powder and preparation method thereof - Google Patents
Compound emulsifier fine powder and preparation method thereof Download PDFInfo
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- CN112137075A CN112137075A CN202010939568.5A CN202010939568A CN112137075A CN 112137075 A CN112137075 A CN 112137075A CN 202010939568 A CN202010939568 A CN 202010939568A CN 112137075 A CN112137075 A CN 112137075A
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- acid ester
- fine powder
- emulsifier
- fatty acid
- compound emulsifier
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- 239000003995 emulsifying agent Substances 0.000 title claims abstract description 70
- 150000001875 compounds Chemical class 0.000 title claims abstract description 47
- 239000000843 powder Substances 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 40
- 239000000194 fatty acid Substances 0.000 claims abstract description 40
- 229930195729 fatty acid Natural products 0.000 claims abstract description 40
- -1 fatty acid ester Chemical class 0.000 claims abstract description 29
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 239000005720 sucrose Substances 0.000 claims abstract description 13
- 239000007921 spray Substances 0.000 claims abstract description 10
- 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 abstract description 9
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims abstract description 9
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 229920000223 polyglycerol Polymers 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- YZNWXXJZEDHRKB-UHFFFAOYSA-N octadecyl 2-hydroxypropanoate;sodium Chemical compound [Na].CCCCCCCCCCCCCCCCCCOC(=O)C(C)O YZNWXXJZEDHRKB-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000001422 FEMA 4092 Substances 0.000 claims abstract description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 abstract description 19
- 235000019698 starch Nutrition 0.000 abstract description 19
- 239000008107 starch Substances 0.000 abstract description 19
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 abstract description 2
- 238000013329 compounding Methods 0.000 abstract description 2
- 238000002844 melting Methods 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
- 235000008429 bread Nutrition 0.000 description 13
- 108010068370 Glutens Proteins 0.000 description 10
- 235000021312 gluten Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 230000032683 aging Effects 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 4
- 239000001955 polyclycerol esters of fatty acids Substances 0.000 description 4
- 239000001959 sucrose esters of fatty acids Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 229920000856 Amylose Polymers 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 108010061711 Gliadin Proteins 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000004288 Sodium dehydroacetate Substances 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000004931 aggregating effect Effects 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000010331 calcium propionate Nutrition 0.000 description 1
- 239000004330 calcium propionate Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 229940105990 diglycerin Drugs 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 230000006916 protein interaction Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 229940079839 sodium dehydroacetate Drugs 0.000 description 1
- 235000019259 sodium dehydroacetate Nutrition 0.000 description 1
- 239000003724 sodium stearoyl-2-lactylate Substances 0.000 description 1
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A21D2/08—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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses compound emulsifier fine powder and a preparation method thereof, belonging to the field of emulsifier compounding. The compound emulsifier fine powder comprises the following components in percentage by weight: polyglycerin fatty acid ester: 0% -10%, mono-diglycerol fatty acid ester: 65% -100%, sucrose fatty acid ester: 0% -5%, sodium stearoyl lactylate or diacetyl tartaric acid esters of mono-and diglycerides: 0 to 20 percent. The preparation method comprises mixing optional several or all of polyglycerol fatty acid ester, mono-diglycerol fatty acid ester, sucrose fatty acid ester, sodium stearyl lactate or diacetyl tartaric acid monoglyceride, heating for melting, and cooling by cold air spray to obtain compound emulsifier fine powder of more than 80 meshes. The fine powder of the compound emulsifier can prolong the shelf life of starch finished products and increase the chewy taste.
Description
Technical Field
The invention relates to compound emulsifier fine powder and a preparation method thereof, belonging to the field of emulsifier compounding.
Background
The emulsifier is an important food additive and is widely applied to the preparation of starch foods such as cakes, bread and the like. Its molecular two ends are composed of hydrophilic and lipophilic groups, and can form an adsorption layer on the interface between water and oil to connect them together, so playing a role in emulsification. The emulsifier can also perform multiple functions by performing special interaction with carbohydrates, proteins, lipids and the like in starch foods. The proper amount of emulsifier is added into the starch product to ensure that the ingredients are fully emulsified and uniformly mixed, the flavor of the product is improved, the effects of softening and refreshing, increasing the chewy taste, prolonging the shelf life are achieved, and the product quality is improved.
The monoglyceride/diglyceride fatty acid ester and polyglycerin fatty acid ester have excellent emulsifying property, hydrophilic and lipophilic properties, and have functions of improving starch viscosity and preventing starch aging, and can be decomposed in human body metabolism process, with high safety.
Sucrose fatty acid ester can make the dough increase, and its interact with between the protein in the flour especially can form the compound with gluten protein, and gliadin in the starch combines the hydrophilic group of emulsifier, and glutenin combines the oleophylic group of emulsifier to make more protein combine each other, form the macromolecule gluten network, strengthened gluten intensity, improve the extensibility and the gas retentivity of gluten, make dough and finished product volume increase.
The sodium stearoyl lactylate can be combined with starch to form a spiral complex, prevent amylose from aggregating from the interior of starch granules and prevent the starch from aging; but also can form a compound with gluten protein, a smooth film structure is formed between gluten and starch, and the binding gluten reduces the viscosity of dough, thereby improving the ductility of the gluten.
The diacetyl tartaric acid ester of mono-and diglycerides has strong emulsifying and anti-aging effects, can effectively enhance the elasticity, toughness and gas-holding property of dough, reduce the weakening degree of the dough, increase the volume of bread and improve the texture structure of the bread.
In the prior art, the used compound emulsifier contains fillers such as water, sorbitol, maltodextrin and the like, and the used emulsifier has large particles such as mono-diglycerol fatty acid ester, polyglycerin fatty acid ester and the like, which are generally 30-60 meshes, and cannot be well combined with starch particles (130 meshes) in starch products such as flour and the like, so that the purpose of preventing starch aging cannot be well achieved, and the using effect of the emulsifier is reduced. In the prior art, the emulsifier is dried by hot air spray drying, which can affect the performance of the emulsifier.
Based on the prior art, the field needs a compound emulsifier which can be fully combined with starch, and simultaneously has the advantages of preventing starch from aging, prolonging the shelf life of starch finished products and increasing the chewy taste.
Disclosure of Invention
In order to solve the problems, the invention aims to provide the compound emulsifier fine powder and the preparation method thereof.
The first purpose of the invention is to provide a preparation method of compound emulsifier fine powder, which comprises the following steps:
firstly, mixing any one or more of polyglycerol fatty acid ester, mono-diglycerol fatty acid ester (C16: 0/C18: 0), sucrose fatty acid ester, sodium stearyl lactate and diacetyl tartaric acid ester, heating to 70-80 ℃, and keeping the temperature for 10-20 min;
step two, carrying out cold air type spray cooling on the melted mixed emulsifier obtained in the step one, wherein the inlet temperature of the mixed emulsifier is 65-70 ℃, and the pressure of a pressure spray nozzle is 5-150 kg/cm2The inlet temperature of cold air/nitrogen is 0-10 deg.C, and the wind pressure is 10-20 kg/cm2Thus obtaining the compound emulsifier fine powder with 80 meshes of passing rate more than or equal to 90 percent.
In one embodiment of the invention, the compound emulsifier fine powder comprises the following components in percentage by weight:
polyglycerin fatty acid ester: 0% -10%;
mono-diglycerol fatty acid ester (C16: 0/C18: 0): 65% -100%;
sucrose fatty acid ester: 0% -5%;
sodium stearoyl lactylate or diacetyl tartaric acid esters of mono-and diglycerides: 0 to 20 percent.
In one embodiment of the present invention, the polyglycerin fatty acid ester is preferably a polyglycerin fatty acid ester E475; the mono-diglycerol fatty acid ester (C16: 0/C18: 0) is preferably mono-diglycerol fatty acid ester E471; the sucrose fatty acid ester is preferably sucrose fatty acid ester E473; the sodium stearoyl lactylate is preferably sodium stearoyl lactylate E481 i; the diacetyl tartaric acid ester of mono-and diglycerides is preferably diacetyl tartaric acid ester of mono-and diglycerides E472.
In one embodiment of the present invention, preferably, the content of the polyglycerol fatty acid ester and the sucrose fatty acid ester in the fine compound emulsifier powder is greater than 0%; the content of the sodium stearyl lactate or the diacetyl tartaric acid ester of mono-and diglycerides in the compound emulsifier fine powder is more than 0%.
In one embodiment of the invention, in the step one, during the heating and the heat preservation, stirring is required, and the stirring speed is 5-30 rpm.
In one embodiment of the present invention, in step one, the optimal stirring speed is 25rpm, and the optimal holding time is 15 min.
In one embodiment of the present invention, step two, the optimum inlet temperature for mixing the emulsifier is 70 ℃.
In one embodiment of the present invention, in step two, the optimum pressure of the pressure spray nozzle is 60 kg/cm2。
In one embodiment of the present invention, step two, the optimum cold air/nitrogen inlet temperature is 0 ℃.
In one embodiment of the present invention, in step two, the optimum wind pressure is 15 kg/cm2。
The second purpose of the invention is to provide the compound emulsifier fine powder prepared by the method.
A third object of the present invention is to provide a food product, preferably a starch-based finished product, more preferably a baked dough product, comprising the above fine powder of a compounded emulsifier.
The fourth purpose of the invention is to provide the application of the compound emulsifier fine powder in the food field.
The invention provides compound emulsifier fine powder and a preparation method thereof, and compared with the prior art, the compound emulsifier fine powder has the following advantages:
the compound emulsifier fine powder provided by the invention is prepared by adopting a cold air type spray cooling method, and a fine powder compound emulsifier with 80-mesh passing rate of more than or equal to 90% is obtained.
Detailed Description
Bread texture (hardness, elasticity, chewiness): the texture analyzer selects a P/25 test probe, the speed before, during and after the test is 1.5mm/s, the compression rate is 50%, the triggering type is automatic, and the starting point induced stress is 5 g.
Mesh number determination of the components: and (4) measuring the weight of undersize materials by using an 80-mesh standard sieve, and calculating the passing rate.
Examples 1-5 preparation of finely divided powders of Complex emulsifiers
Step one, weighing polyglycerol fatty acid ester (E475), mono-diglycerol fatty acid ester (C16: 0/C18: 0) (E471), sucrose fatty acid ester (E473) and sodium stearoyl lactylate (E481i) according to the weight percentage in the following table 1, heating to 75 ℃, and keeping the temperature for 15min, wherein stirring is required during the heating and the keeping temperature, and the stirring speed is 25 rpm.
And step two, carrying out cold air type spray cooling on the melted mixed emulsifier obtained in the step one. The inlet temperature of the mixed emulsifier is 70 ℃, and the pressure of the pressure spray nozzle is 60 kg/cm2The inlet temperature of cold air/nitrogen is 0 ℃, and the air pressure is as follows: 15 kg/cm2. Obtain the compound emulsifier fine powder with 80 meshes of passing rate more than or equal to 90 percent.
Table 1: each component of compound emulsifier fine powder and weight percentage thereof
Comparative example 1
The polyglycerin fatty acid ester (E475), the mono-diglycerin fatty acid ester (C16: 0/C18: 0) (E471), the sucrose fatty acid ester (E473) and the sodium stearoyl lactylate (E481i) are weighed according to the proportion of the comparative example 1 in the table 1 and are directly mixed to obtain the compound emulsifier. Through determination, the mesh number of the components of the compound emulsifier is 30-60 meshes.
Comparative example 2
The polyglycerol fatty acid ester (E475), the mono-diglycerol fatty acid ester (C16: 0/C18: 0) (E471), the sucrose fatty acid ester (E473) and the sodium stearoyl lactylate (E481i) are weighed according to the proportion of the comparative example 2 in the table 1, and are directly mechanically ground after being mixed, and researches show that the grinding is difficult and can not be normally carried out due to softening of an emulsifier in the grinding process, and the obtained compound emulsifier is seriously caked and can not be used in the subsequent application process.
Example 6
Bread was prepared using the compound emulsifier prepared in comparative example 1 and the compound emulsifier fine powder prepared in examples 1 to 5, in terms of weight fraction, using the following formulation and manufacturing method:
the formula of the bread is as follows: 1000g of high gluten wheat flour, 120g of white granulated sugar, 14g of salt, 80g of butter, 12g of yeast, 575g of water, 1g of calcium propionate, 0.3g of sodium dehydroacetate and 10g of compound emulsifier (fine powder).
The preparation method of the bread comprises the following steps: stirring procedure: stirring for 11min at a low speed and a high speed; and (3) segmentation and reshaping: 150g per dough; relaxing at room temperature for 15 min; temperature of fermentation (. degree. C.): 35 ℃; relative humidity (%): 80 percent; time to wake up (min): 100 min; baking temperature (. degree. C.): baking for 25 minutes at the upper fire temperature of 180 ℃ and the lower fire temperature of 200 ℃. The prepared bread was tested for hardness, elasticity and chewiness with a texture tester. The results of the performance tests are shown in table 2.
TABLE 2 results of various property tests of comparative example 1 and examples 1 to 5
As can be seen from the above table, the hardness, elasticity and chewiness of the breads of examples 1-5 are better than those of comparative example 1, because the compound emulsifier of examples 1-5, finely powdered by the preparation method of the present invention, can be better combined with starch granules in the flour, promote sufficient interaction between proteins and lipid compounds in the breads and each emulsifier component, maintain the network structure of gluten, and improve the softness, elasticity and chewiness of the breads. Improves the edible performances of the bread such as moisture retention, chewy taste and the like, and simultaneously, the compound emulsifier fine powder is fully combined with the amylose, maintains the active alpha-crystal form for a longer time, and has the effect of prolonging the shelf life.
In addition, at present, the shelf life of the commercial compound emulsifier is generally 12-18 months. The storage performance of the compound emulsifier fine powder is tested, and researches show that the shelf life of the compound emulsifier fine powder can reach 24 months, the phenomenon of agglomeration of the conventional compound emulsifier can not occur under the conventional storage condition, and the texture and the taste of bread prepared in the shelf life are not changed.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. The preparation method of the compound emulsifier fine powder is characterized by comprising the following steps:
firstly, mixing any one or more of polyglycerol fatty acid ester, mono-diglycerol fatty acid ester (C16: 0/C18: 0), sucrose fatty acid ester, sodium stearyl lactate and diacetyl tartaric acid ester, heating to 70-80 ℃, and keeping the temperature for 10-20 min;
step two, carrying out cold air type spray cooling on the melted mixed emulsifier obtained in the step one, wherein the inlet temperature of the mixed emulsifier is 65-70 ℃, and the pressure of a pressure spray nozzle is 5-150 kg/cm2The inlet temperature of cold air/nitrogen is 0-10 deg.C, and the wind pressure is 10-20 kg/cm2Thus obtaining the compound emulsifier fine powder with 80 meshes of passing rate more than or equal to 90 percent.
2. The preparation method of the compound emulsifier fine powder according to claim 1, wherein the compound emulsifier fine powder comprises the following components in percentage by weight:
polyglycerin fatty acid ester: 0% -10%;
mono-diglycerol fatty acid ester (C16: 0/C18: 0): 65% -100%;
sucrose fatty acid ester: 0% -5%;
sodium stearoyl lactylate or diacetyl tartaric acid esters of mono-and diglycerides: 0 to 20 percent.
3. The preparation method of the compound emulsifier fine powder according to claim 1 or 2, wherein stirring is required during the heating and heat preservation, and the stirring speed is 5-30 rpm.
4. The preparation method of the compound emulsifier fine powder according to any one of claims 1 to 3, wherein in the second step, the inlet temperature of the mixed emulsifier is 70 ℃.
5. The preparation method of the compound emulsifier fine powder according to any one of claims 1 to 4, characterized in that in the second step, the pressure of the pressure spray nozzle is 60 kg/cm2。
6. The preparation method of the compound emulsifier fine powder according to any one of claims 1 to 5, wherein in the second step, the inlet temperature of the cold air/nitrogen is 0 ℃; the wind pressure is 15 kg/cm2。
7. The fine compound emulsifier powder prepared by the preparation method of the fine compound emulsifier powder according to any one of claims 1 to 6.
8. A food product comprising the compounded emulsifier fines of claim 8.
9. The food product of claim 9, wherein the food product is a starchy food product.
10. The use of the fine powder of the compounded emulsifier of claim 7 in the field of food.
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| CN202010939568.5A CN112137075B (en) | 2020-09-09 | 2020-09-09 | Compound emulsifier fine powder and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113424926A (en) * | 2021-06-17 | 2021-09-24 | 江苏邦臣生物科技股份有限公司 | Compound emulsifier fine powder and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113424926A (en) * | 2021-06-17 | 2021-09-24 | 江苏邦臣生物科技股份有限公司 | Compound emulsifier fine powder and preparation method thereof |
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