CN112137075B - Compound emulsifier fine powder and preparation method thereof - Google Patents
Compound emulsifier fine powder and preparation method thereof Download PDFInfo
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- CN112137075B CN112137075B CN202010939568.5A CN202010939568A CN112137075B CN 112137075 B CN112137075 B CN 112137075B CN 202010939568 A CN202010939568 A CN 202010939568A CN 112137075 B CN112137075 B CN 112137075B
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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 41
- 239000000843 powder Substances 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 37
- 239000000194 fatty acid Substances 0.000 claims abstract description 37
- 229930195729 fatty acid Natural products 0.000 claims abstract description 37
- -1 fatty acid ester Chemical class 0.000 claims abstract description 31
- 229920002472 Starch Polymers 0.000 claims abstract description 26
- 235000019698 starch Nutrition 0.000 claims abstract description 26
- 239000008107 starch Substances 0.000 claims abstract description 26
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 239000005720 sucrose Substances 0.000 claims abstract description 12
- 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 11
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 12
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000007921 spray Substances 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 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 abstract description 8
- 239000002245 particle Substances 0.000 abstract description 5
- 229920000223 polyglycerol Polymers 0.000 abstract description 4
- 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 11
- 235000021312 gluten Nutrition 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 7
- 230000032683 aging Effects 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 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
- 239000007789 gas Substances 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 230000014759 maintenance of location 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
- 239000003724 sodium stearoyl-2-lactylate Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 229920000856 Amylose Polymers 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol Substances OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000011056 performance test Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000012360 testing method 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
- 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
- 230000001804 emulsifying effect Effects 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
- 108010050792 glutenin Proteins 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- YZNWXXJZEDHRKB-UHFFFAOYSA-N octadecyl 2-hydroxypropanoate;sodium Chemical compound [Na].CCCCCCCCCCCCCCCCCCOC(=O)C(C)O YZNWXXJZEDHRKB-UHFFFAOYSA-N 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000006916 protein interaction Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000011160 research Methods 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
- 238000007493 shaping process Methods 0.000 description 1
- 229940079839 sodium dehydroacetate Drugs 0.000 description 1
- 235000019259 sodium dehydroacetate Nutrition 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
- 230000009044 synergistic interaction Effects 0.000 description 1
- 230000003313 weakening effect Effects 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, and belongs 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% of mono-diglyceride fatty acid ester: 65% -100%, sucrose fatty acid ester: 0% -5% of sodium stearoyl lactylate or diacetyl tartaric acid mono-diglyceride: 0-20%. The preparation method comprises mixing one or more of polyglycerol fatty acid ester, mono-diglycerol fatty acid ester, sucrose fatty acid ester, sodium stearoyl lactylate or diacetyl tartaric acid mono-diglycerol ester, heating and melting, and cooling with cold air to obtain compound emulsifier fine powder with particle size of more than 80 mesh. The compound emulsifier fine powder can prolong the shelf life of starch products and increase the chewy mouthfeel.
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, breads and the like. The two ends of the molecule are composed of hydrophilic and oleophilic groups, and an adsorption layer can be formed at the interface of water and oil to connect the two groups, so that the emulsification effect is achieved. Emulsifiers can also interact specifically with carbohydrates, proteins, lipids, etc. in starch based foods to exhibit a variety of functions. The starch product is added with a proper amount of emulsifying agent to fully emulsify the ingredients, uniformly mix, improve the flavor of the product, achieve the effects of softening, preserving freshness, increasing the chewy taste and prolonging the shelf life, and improve the product quality.
The mono-diglyceride fatty acid ester and the polyglycerol fatty acid ester have excellent emulsifying property, have the double characteristics of hydrophilicity and lipophilicity, have the functions of improving the viscosity of starch and preventing the aging of starch, can be decomposed in the metabolic process of human bodies, and have high safety.
The sucrose fatty acid ester can enlarge the dough, and can interact with proteins in the flour, in particular can form a compound with gluten proteins, the gliadin in the starch is combined with hydrophilic groups of the emulsifier, and the glutenin is combined with lipophilic groups of the emulsifier, so that more proteins are combined with each other to form a macromolecular gluten network, the gluten strength is enhanced, the extensibility and gas retention of the gluten are improved, and the volume of the dough and a finished product is enlarged.
Sodium stearyl lactate can be combined with starch to form a spiral complex, and prevent amylose from agglomerating from the interior of starch granules to prevent starch from aging; and it can also form a complex with gluten proteins, forming a smooth film structure between gluten and starch, binding the gluten to reduce the viscosity of the dough, thereby improving the extensibility of the gluten.
The diacetyl tartaric acid mono-diglyceride has stronger emulsification, anti-aging and other 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 tissue structure of the bread.
In the technical data disclosed in the prior art, the used compound emulsifier contains filling agents such as water, sorbitol, maltodextrin and the like, and the particles of the used emulsifier are larger, such as mono-diglyceride fatty acid ester, polyglycerol fatty acid ester and the like, generally have a size of 30-60 meshes, can not form good combination with starch particles (130 meshes) in starch products such as flour and the like, can not achieve the aim of well preventing starch aging, and reduces the use effect of the emulsifier. In the technical data disclosed in the prior art, the used emulsifier is mostly dried by adopting a hot air type spray drying method, so that the performance of the emulsifier is affected to a certain extent.
Based on the prior art, a compound emulsifier which can be fully combined with starch, can well prevent starch from aging, prolong the shelf life of starch finished products and increase the chewy mouthfeel is needed in the field.
Disclosure of Invention
In order to solve the problems, the invention aims to provide the compound emulsifier fine powder and the preparation method thereof, and the compound emulsifier prepared by the invention can prolong the shelf life of starch finished products and increase the chewy mouthfeel.
The first object of the invention is to provide a method for preparing the compound emulsifier fine powder, which comprises the following steps:
step one, mixing one or more of polyglycerol fatty acid ester, mono-diglycerol fatty acid ester (C16:0/C18:0), sucrose fatty acid ester, sodium stearoyl lactylate or diacetyl tartaric acid mono-diglycerol ester, heating to 70-80 ℃, and preserving heat for 10-20min;
step two, carrying out cold air 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/cm 2 The inlet temperature of cold air/nitrogen is 0-10deg.C, and the wind pressure is 10-20 kg/cm 2 The compound emulsifier fine powder with the 80-mesh passing rate of more than or equal to 90 percent can be obtained.
In one embodiment of the invention, the compounded emulsifier fine powder comprises the following components in percentage by weight:
polyglycerin fatty acid ester: 0% -10%;
mono-di-glycerol fatty acid ester (c16:0/c18:0): 65% -100%;
sucrose fatty acid ester: 0% -5%;
sodium stearoyl lactylate or diacetyl tartaric acid mono-diglyceride: 0-20%.
In one embodiment of the invention, the polyglycerin fatty acid ester is preferably a polyglycerin fatty acid ester E475; the mono-di-glycerin fatty acid ester (C16:0/C18:0) is preferably a mono-di-glycerin 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 E481i; the diacetyl tartaric acid mono-diglyceride is preferably diacetyl tartaric acid mono-diglyceride E472.
In one embodiment of the present invention, preferably, the content of polyglycerin fatty acid ester and sucrose fatty acid ester in the compound emulsifier fine powder is more than 0%; the content of the sodium stearoyl lactylate or diacetyl tartaric acid mono-diglyceride in the compound emulsifier fine powder is more than 0%.
In one embodiment of the present invention, in the first step, stirring is required during the heating and heat preservation, and the stirring speed is 5-30rpm.
In one embodiment of the present invention, in step one, the optimal stirring speed is 25rpm and the optimal incubation time is 15min.
In one embodiment of the invention, step two, the optimum inlet temperature of the mixed emulsifier is 70 ℃.
In one embodiment of the invention, step two, the optimum pressure spray nozzle pressure is 60 kg/cm 2 。
In one embodiment of the invention, step two, the optimal cold air/nitrogen inlet temperature is 0 ℃.
In one embodiment of the present invention, in the second step, the optimal wind pressure is 15 kg/cm 2 。
The second purpose of the invention is to provide the compound emulsifier fine powder prepared by the method.
It is a third object of the present invention to provide a food product, preferably a starch-based product, more preferably a baked flour product, comprising the above-described formulated emulsifier fine powder.
The fourth object of the invention is to provide the application of the compound emulsifier fine powder in the food field.
The invention provides a compound emulsifier fine powder and a preparation method thereof, which have the following advantages compared with the prior art:
the compound emulsifier fine powder provided by the invention is prepared by adopting a cold air spray cooling method, so that the fine powder compound emulsifier with the 80-mesh passing rate of more than or equal to 90% is obtained, the compound emulsifier does not contain filler, can be fully combined with starch particles, and has synergistic interaction with each other, so that the compound emulsifier fine powder has the advantages of well preventing starch from aging, prolonging the shelf life of starch finished products, improving the extensibility and gas retention of gluten, and increasing the chewy mouthfeel.
Detailed Description
Bread texture (hardness, elasticity, chewiness): the texture analyzer adopts 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 induction force is 5g.
Mesh number measurement of the components: and (5) a 80-mesh standard sieve, measuring the weight of the undersize material, and calculating the passing rate.
Examples 1-5 preparation of formulated emulsifier fines
Step one, the polyglycerin fatty acid ester (E475), the mono-di-glycerin fatty acid ester (C16:0/C18:0) (E471), the sucrose fatty acid ester (E473) and the sodium stearoyl lactylate (E481 i) are weighed according to the weight percentage of the following table 1, then heated to 75 ℃, and kept at the temperature for 15 minutes, wherein stirring is required in the heating and the heat-preserving processes, and the stirring speed is 25rpm.
And step two, carrying out cold air type spray cooling on the melted and 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/cm 2 Cold air/nitrogen inlet temperature is 0 ℃, wind pressure: 15 kg/cm 2 . Obtaining the compound emulsifier fine powder with the 80-mesh passing rate of more than or equal to 90 percent.
Table 1: each component of the compound emulsifier fine powder and the weight percentage thereof
Comparative example 1
The polyglycerin fatty acid ester (E475), the mono-di-glycerin fatty acid ester (C16:0/C18:0) (E471), the sucrose fatty acid ester (E473) and the sodium stearoyl lactylate (E481 i) were weighed according to the ratio of comparative example 1 in Table 1, and directly mixed to obtain a compound emulsifier. The component mesh number of the compound emulsifier is 30-60 meshes as shown by measurement.
Comparative example 2
According to the proportion of comparative example 2 in Table 1, the polyglycerin fatty acid ester (E475), the mono-di glycerin fatty acid ester (C16:0/C18:0) (E471), the sucrose fatty acid ester (E473) and the sodium stearoyl lactylate (E481 i) are weighed, mixed and then directly subjected to mechanical grinding, and the study shows that the emulsifier is softened during the grinding process to cause difficult grinding and cannot be normally carried out, and the obtained compound emulsifier is serious in caking and cannot be used in the subsequent application process.
Example 6
Bread was made using the compounded emulsifier from comparative example 1 and the compounded emulsifier fines from examples 1-5 in weight fractions 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 emulsifying agent (fine powder).
The preparation method of the bread comprises the following steps: stirring procedure: firstly, slowly stirring and then rapidly stirring for 11min; segmentation shaping: 150 g/dough; relaxing at room temperature for 15min; proofing temperature (deg.c): 35 ℃; relative humidity (%): 80%; proofing time (min): 100min; baking temperature (deg.c): heating to 180 deg.c, heating to 200 deg.c and stoving for 25 min. The prepared bread was tested for hardness, elasticity and chewiness by a texture tester. The results of the performance test are shown in Table 2.
TABLE 2 results of various Performance tests for comparative example 1 and examples 1-5
From the above table, the hardness, elasticity and chewiness of the bread of examples 1 to 5 are better than those of comparative example 1, because the compound emulsifier of examples 1 to 5 is finely pulverized by the preparation method of the present invention, and can be better combined with starch particles in flour, promote sufficient interaction between protein and lipid compounds in the bread and each emulsifier component, maintain the network structure of gluten, and improve softness, elasticity and chewiness of the bread. The bread has improved moisture retention, good taste and other edible properties, and the compound emulsifier fine powder is fully combined with amylose, so that the active alpha-crystal form is maintained for a long time, and the shelf life is prolonged.
In addition, at present, the shelf life of the commercially available 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 caking of the existing compound emulsifier can not occur under the conventional storage condition, and the bread tissue structure and taste prepared within the shelf life are not changed.
While the invention has been described with reference to the preferred embodiments, it is not limited thereto, and 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 (8)
1. The preparation method of the compound emulsifier fine powder for improving the mouthfeel of starch foods is characterized by comprising the following steps of:
step one, polyglycerin fatty acid ester, namely, polyglycerin fatty acid ester C16 with the weight percentages of 5-10%, 65-80%, 1-5% and 10-20% respectively: 0/C18: 0. mixing sucrose fatty acid ester and sodium stearoyl lactylate, heating to 70-80deg.C, and maintaining for 10-20min;
step two, carrying out cold air 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/cm 2 The inlet temperature of cold air/nitrogen is 0-10deg.C, and the wind pressure is 10-20 kg/cm 2 The compound emulsifier fine powder with the 80-mesh passing rate of more than or equal to 90 percent can be obtained.
2. The method for preparing the fine powder of the compound emulsifier according to claim 1, wherein stirring is required in the heating and heat preservation process, and the stirring speed is 5-30rpm.
3. The method for preparing the fine powder of the compound emulsifier according to claim 1 or 2, wherein in the second step, the inlet temperature of the mixed emulsifier is 70 ℃.
4. The method for preparing the compound emulsifier fine powder according to claim 1 or 2, wherein in the second step, the pressure of the pressure spray nozzle is 60 kg/cm 2 。
5. The method for preparing the fine powder of the compound emulsifier according to claim 1 or 2, wherein in the second step, the cold air/nitrogen inlet temperature is 0 ℃; the wind pressure is 15 kg/cm 2 。
6. The formulated emulsifier fine powder produced by the method for producing formulated emulsifier fine powder according to claim 1 or 2.
7. A starch-based food product comprising the compounded emulsifier fine powder of claim 6.
8. The use of the compounded emulsifier fine powder of claim 6 in the field of starch-based foods.
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