CN112314660A - Compound cake emulsifying paste and preparation method thereof - Google Patents
Compound cake emulsifying paste and preparation method thereof Download PDFInfo
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- CN112314660A CN112314660A CN202011230483.6A CN202011230483A CN112314660A CN 112314660 A CN112314660 A CN 112314660A CN 202011230483 A CN202011230483 A CN 202011230483A CN 112314660 A CN112314660 A CN 112314660A
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- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
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- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
-
- 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
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
Abstract
The invention discloses a compound cake emulsifying paste and a preparation method thereof. The compound cake emulsifying paste can improve the stability of a cake slurry foam system, a cake finished product prepared by using the compound cake emulsifying paste has high filling power, good softness and high trophism, and the problems that the existing cake emulsifying paste needs to be matched with a modifier for use, the cake quality is poor, the production cost is high, and the cake is not easy to digest and absorb by a human body are solved. The preparation method of the compound cake emulsifying paste is simple, the production is convenient, the combination of the emulsifier in the prepared compound cake emulsifying paste with oil drops and air bubbles in a foam system is good, and the stability of the foam system is further improved.
Description
Technical Field
The invention relates to the technical field of cake additives, in particular to a compound cake emulsifying paste and a preparation method thereof.
Background
The cake emulsifying paste is an essential additive in cake production, and has the effects of increasing the cake volume, improving the structure and softness of cake flesh, delaying the aging of the cake, prolonging the storage and preservation period of the cake and the like. The currently commonly used cake emulsifying cream is a gel compound emulsifying agent product which mainly uses mono-diglycerol fatty acid ester as a main active component. Wherein, the mono-diglycerol fatty acid ester is compounded with other emulsifying agents and solvents with stabilizing effect through hydration, and can be kept in the state of alpha-crystal form for a long time. Thereby obtaining excellent foaming and aerating performance and emulsifying performance, being used in cake products and having better application performance.
The traditional cake making method is that a vertical type whipping machine is used, raw materials such as eggs, sugar, flour and the like are mixed with cake emulsifying paste, the mixture is stirred at a high speed and aerated, then liquid oil is added, the mixture is stirred uniformly at a low speed, and finally the mixture is baked and molded. The cake made by the method has holes on the surface, is not smooth enough, and has air holes with different sizes inside.
And the pre-packaged cake products produced in the industrialized mode use a high-pressure inflator for cake slurry. The production process comprises the steps of putting all raw materials (including eggs, sugar, flour, oil, glycerin, sugar alcohol, cake emulsifying paste and the like) into a stirring cylinder, stirring, applying high air pressure, and injecting air into cake slurry, so that the purpose of aerating the cake is achieved. Because the process of aerifing and carrying through the high pressure, be similar to the effect of homogeneity, the bubble in the cake thick liquids can be more fine and more closely, even for the cake surface that cake thick liquids and the cake product after the toasting can be done than traditional vertical cake whipper is more smooth, and the tissue is more exquisite.
However, in the industrial cake production process, since materials which cause the decrease of the foam stability in the cake slurry, such as oil and glycerin, are added first and then air is charged, it is not sufficient to add only the cake cream, and a modifier needs to be added. The modifier mainly comprises hydrophilic colloid, and can increase the viscosity and foam stability of cake slurry. However, the emulsifier and hydrophilic colloid in the improver may collide with the emulsifier of the cake cream, resulting in adverse effects and affecting the quality of the cake. Therefore, a large number of experiments are needed to determine the types and the dosage of the cake emulsifying paste and the modifier, the production difficulty is increased, and the production cost is high. In addition, the emulsifier used in the traditional cake emulsifying cream is basically saturated fatty glyceride or saturated fatty acid derivative, more saturated fatty acid is ingested, the human body is not easy to digest and absorb, the burden of each organ of the body is easily increased, and the problem of obesity and the like is caused.
Disclosure of Invention
Aiming at the problems brought forward by the background technology, the invention aims to provide a compound cake emulsifying paste which can improve the stability of a cake slurry foam system, a cake finished product prepared by using the compound cake emulsifying paste has high filling power, good softness and high nutrition, and solves the problems that the existing cake emulsifying paste needs to be matched with a modifier for use, the cake quality is poor, the production cost is high, and the cake is not easy to digest and absorb by human bodies.
The invention also aims to provide a preparation method of the compound cake emulsifying paste, which is simple and convenient to produce, and the emulsifier in the prepared compound cake emulsifying paste has good combination with oil drops and air bubbles in a foam system, so that the stability of the foam system is further improved.
In order to achieve the purpose, the invention adopts the following technical scheme:
a compound cake emulsifying cream comprises lauric acid glyceride, arachidonic acid glyceride, methylcellulose, hydroxypropyl methylcellulose, sorbitol solution, propylene glycol and deionized water.
Preferably, the raw materials comprise the following components in parts by weight: 15-25 parts of lauric glyceride, 10-15 parts of arachidonic acid glyceride, 1-6 parts of methyl cellulose, 1-5 parts of hydroxypropyl methyl cellulose, 20-30 parts of sorbitol solution, 4-10 parts of propylene glycol and 20-50 parts of deionized water.
Preferably, the raw materials comprise the following components in parts by weight: 18 parts of lauric glyceride, 12 parts of arachidonic acid glyceride, 3 parts of methyl cellulose, 2 parts of hydroxypropyl methyl cellulose, 22 parts of sorbitol solution, 8 parts of propylene glycol and 35 parts of deionized water.
Preferably, the weight ratio of the glyceryl laurate to the glyceryl arachidonic acid is (1-1.5): 1.
preferably, the weight ratio of the methyl cellulose to the hydroxypropyl methyl cellulose is (1-2): 1.
a preparation method of compound cake emulsifying paste is used for preparing the compound cake emulsifying paste and comprises the following steps:
(1) adding sorbitol solution and half of propylene glycol by weight into deionized water, heating to 70-75 ℃, and uniformly stirring and mixing to obtain a water-phase material;
(2) melting lauric acid glyceride and peanut tetrad glyceride at 80-85 ℃, and uniformly stirring and mixing to obtain an oil phase material;
(3) uniformly mixing the water phase material and the oil phase material at 80-85 ℃ to obtain emulsion;
(4) at normal temperature, adding hydroxypropyl methyl cellulose and methyl cellulose into the other half of propylene glycol by weight under high-speed stirring, and uniformly mixing and dispersing to obtain a dispersion liquid;
(5) and (4) cooling the emulsion obtained in the step (3) to 50 ℃, adding the emulsion into the dispersion obtained in the step (4), then carrying out high-pressure homogenization treatment, and cooling to room temperature to obtain the compound cake emulsifying paste.
Preferably, in the step (4), the stirring speed of the high-speed stirring is 750-1000 rpm.
Preferably, in the step (5), the homogenization pressure of the high-pressure homogenization treatment is 18 to 20 MPa.
Compared with the prior art, the invention has the following beneficial effects:
1. by using the medium chain of the glyceryl laurate in combination with the long chain of the glyceryl arachidonic acid, the lipophilicity of the glyceryl arachidonic acid is strong, and the hydrophilicity of the glyceryl laurate is strong. The lauric glyceride and the arachidonic acid glyceride are compounded, when the oil-containing cake slurry is aerated, the arachidonic acid glyceride spontaneously gathers around oil drops to wrap the oil drops, and the lauric glyceride spontaneously keeps away from the oil drops to gather around air bubbles to wrap the air bubbles. On one hand, the strength of the air bubble film can be effectively enhanced, and the strength of the air bubble film cannot be weakened by oil drops; on the other hand, the lauric glyceride with strong hydrophilicity has strong affinity to water phase liquid among the bubbles, so that the liquid is firmly bound, the liquid among the bubbles is not easy to discharge, the liquid discharge speed is greatly reduced, and the stability of the foam is improved;
2. the Methyl Cellulose (MC) and the hydroxypropyl methyl cellulose (HPMC) are compounded and added into a compound cake emulsifying paste system, so that the stability of a cake slurry foaming system can be further improved, the methyl cellulose and the hydroxypropyl methyl cellulose belong to hydrophilic colloid with thermal gelation property, the viscosity can be increased under the condition of high temperature, gel is formed when the content is high, and the viscosity can be dissolved and reduced when the content is low. The compound cake emulsifying paste can be completely dissolved when being added into a compound cake emulsifying paste system at low temperature, the viscosity and hardness of the compound cake emulsifying paste system can not be excessively improved, and the service performance of the compound cake emulsifying paste is not influenced. More importantly, after the cake slurry foam system is formed, in the baking process, due to the thermal gelling property of the methylcellulose and the hydroxypropyl methylcellulose, the viscosity of a water phase can be properly improved by the methylcellulose and the hydroxypropyl methylcellulose, namely, the liquid viscosity among air bubbles is properly improved, so that the liquid drainage speed among the air bubbles is reduced, the drainage is difficult, the stability of the cake slurry foam system is further improved, and the defoaming condition of a cake in the baking and heating process is ensured;
3. by adding the lauric glyceride and the arachidonic glyceride, the stability of a foam system can be improved, and the nutrition of a product can be improved. The arachidonic acid glyceride is decomposed into arachidonic acid (ARA) and glycerol by human body. Arachidonic acid is an important essential fatty acid for human bodies, is also a polyunsaturated fatty acid with the highest content and the widest distribution in the human bodies, and has an important role in maintaining the structure and the function of cell membranes of the organisms. The lauric glyceride has antibacterial and antiviral effects, has good water solubility, can be directly absorbed by a human body, does not need to be degraded by lipase, thereby reducing the load of the body and providing a quick and effective energy source for cells.
Detailed Description
A compound cake emulsifying cream comprises lauric acid glyceride, arachidonic acid glyceride, methylcellulose, hydroxypropyl methylcellulose, sorbitol solution, propylene glycol and deionized water.
The arachidonic acid glyceride is also referred to as arachidonic acid ester.
According to the cake slurry foaming agent, the stability of a cake slurry foaming system is improved by compounding the medium-chain glyceryl laurate and the long-chain glyceryl arachidonic acid. The stability of the foam system depends on two factors, namely the strength and stability of the bubble film and the liquid drainage speed between bubbles. The cake slurry uses more aqueous materials such as eggs and the like and less oily materials, so that an oil-in-water emulsification system is formed. The hydrophilic group of the emulsifier points towards the outer phase, i.e. the aqueous phase; while the lipophilic group is directed towards the internal phase, i.e. the interior of the oil droplets or air bubbles.
In the existing cake emulsifier, mono-diglycerol fatty acid ester is mainly used as a main active component, and lipophilic groups in the molecular structure of the used mono-diglycerol fatty acid ester and diglycerol fatty acid ester are mainly composed of palmitic acid with 16 carbon atoms and stearic acid with 18 carbon atoms. The hydrophile-lipophile balance value (HLB value) is 3.4-3.8, and the lipophilicity is strong. In the industrialized cake production process, all raw materials such as oil, eggs, flour, sugar and the like are added into an inflator together, the mixture is uniformly stirred, after air is pressurized and charged, most of used mono-diglycerol fatty acid ester has strong lipophilicity and spontaneously gathers around oil drops to wrap the oil drops, and only a small part of mono-diglycerol fatty acid ester gathers around bubbles to wrap the bubbles, so that the strength of a bubble film is insufficient, and a foam system is unstable. Particularly, after the cake is heated, the bubbles expand, but the strength of a bubble film is not enough, the bubbles can be broken, the whole cake system is damaged, and the situation of defoaming occurs, so that the cake is failed to be made.
The lipophilic group in the molecular structure of the lauric glyceride used in the present invention is composed of lauric acid with 12 carbon atoms, the lipophilic group in the molecular structure of the arachidonic acid glyceride is composed of arachidonic acid with 20 carbon atoms, the lipophilicity of the arachidonic acid glyceride is strong, and the hydrophilicity of the lauric glyceride is strong. The lauric glyceride and the arachidonic acid glyceride are compounded, when the oil-containing cake slurry is aerated, the arachidonic acid glyceride spontaneously gathers around oil drops to wrap the oil drops, and the lauric glyceride spontaneously keeps away from the oil drops to gather around air bubbles to wrap the air bubbles. On one hand, the strength of the air bubble film can be effectively enhanced, and the strength of the air bubble film cannot be weakened by oil drops; on the other hand, the lauric glyceride with strong hydrophilicity has strong affinity to water phase liquid among the bubbles, and the liquid is firmly bound, so that the liquid among the bubbles is not easy to discharge, the liquid discharge speed is greatly reduced, and the stability of the foam is improved.
In addition, the Methyl Cellulose (MC) and the hydroxypropyl methyl cellulose (HPMC) are compounded and added into a compound cake emulsifying paste system, so that the stability of a cake slurry foam system can be further improved. Solves the problem that the common hydrophilic colloid and the emulsifier can not coexist in a compound emulsion system. The methylcellulose and hydroxypropyl methylcellulose are both thermogelling hydrophilic colloids, and at high temperatures, the viscosity increases, gels form at high contents, and at low temperatures, the viscosity decreases as the methylcellulose dissolves. The compound cake emulsifying paste can be completely dissolved when being added into a compound cake emulsifying paste system at low temperature, the viscosity and hardness of the compound cake emulsifying paste system can not be excessively improved, and the service performance of the compound cake emulsifying paste is not influenced. More importantly, after the cake slurry foam system is formed, in the baking process, due to the thermal gelling property of the methyl cellulose and the hydroxypropyl methyl cellulose, the viscosity of a water phase can be properly improved by the methyl cellulose and the hydroxypropyl methyl cellulose, namely the liquid viscosity between air bubbles is properly improved, so that the liquid drainage speed between the air bubbles is reduced, the drainage becomes difficult, the stability of the cake slurry foam system is further improved, and the defoaming condition of the cake in the baking and heating process can not occur.
By adding the lauric glyceride and the arachidonic glyceride, the stability of a foam system can be improved, and the nutrition of a product can be improved. The arachidonic acid glyceride is decomposed into arachidonic acid (ARA) and glycerol by human body. Arachidonic acid is an important essential fatty acid for human bodies, is also a polyunsaturated fatty acid with the highest content and the widest distribution in the human bodies, and has an important role in maintaining the structure and the function of cell membranes of the organisms. It is not only a very important structural lipid widely present in tissues (especially nerve tissues) and organs of mammals, but also an important precursor substance for synthesis of prostaglandins in human bodies, and has wide biological activity and important nutritional effect. Arachidonic acid has a series of physiological activities of esterifying cholesterol, increasing blood vessel elasticity, reducing blood viscosity, regulating blood cell function and the like, and has important effects on preventing cardiovascular diseases, diabetes, tumors and the like;
the lauric glyceride has lethal killing power on harmful microorganisms but is harmless to human bodies, and the lauric glyceride is similar to the structure of the components of the microorganism outer membrane, so that the outer membrane of the microorganism can be damaged, and the microorganism can be killed. The aim of preventing infectious diseases such as influenza and the like can be achieved through the antibacterial and antiviral effects of the composition. Lauric acid belongs to medium-chain fatty acid, has better water solubility, can be directly absorbed by a human body, and is not required to be degraded by lipase, so that the load of the body is reduced. Is easy to digest, metabolize and convert into energy, thereby achieving the effect of natural weight reduction. In the small intestine, lauric acid is transported to the portal vein in combination with protein, then to the liver where it is burned into energy, just like carbohydrates. In addition, lauric acid can easily penetrate into the mitochondria of cells, and is rapidly oxidized and decomposed, thereby providing a rapid and effective energy source for the cells.
The compound cake emulsifying paste can improve the stability of a cake slurry foam system, can effectively stabilize the cake foam system in a cake product, can not generate the defoaming condition, can prepare the cake product without additionally adding a modifying agent, has high filling power and good softness of a cake finished product, can effectively improve the trophism of the cake product, effectively reduces the production cost of an industrialized cake, and improves the production convenience of the industrialized cake.
Further, the raw materials comprise the following components in parts by weight: 15-25 parts of lauric glyceride, 10-15 parts of arachidonic acid glyceride, 1-6 parts of methyl cellulose, 1-5 parts of hydroxypropyl methyl cellulose, 20-30 parts of sorbitol solution, 4-10 parts of propylene glycol and 20-50 parts of deionized water.
By controlling the using amount of the lauric glyceride and the arachidonic acid glyceride, the balance of the hydrophilic and oleophylic effects of the compound cake emulsifying paste is ensured, so that the stability of a foam system is ensured; if the addition amount of the methyl cellulose or the hydroxypropyl methyl cellulose is too large, gel is easy to form, the gel cannot be completely dissolved when the gel is added into a compound cake emulsifying paste system, and the viscosity of the compound cake emulsifying paste system is too high, so that the service performance of the compound cake emulsifying paste and the height and the hardness of a prepared cake finished product are influenced; in addition, the sorbitol solution, the propylene glycol and the deionized water can be used as solvents, so that the stability of a system can be ensured, and the using effect of the compound cake emulsifying paste can be ensured.
Preferably, the raw materials comprise the following components in parts by weight: 18 parts of lauric glyceride, 12 parts of arachidonic acid glyceride, 3 parts of methyl cellulose, 2 parts of hydroxypropyl methyl cellulose, 22 parts of sorbitol solution, 8 parts of propylene glycol and 35 parts of deionized water.
By optimizing the addition amount of the raw materials, when the raw material components of the compound cake emulsified cream comprise the raw materials in parts by weight, the compound cake emulsified cream has the best effect of stabilizing a foam system of a cake, the cake cannot be defoamed, and the prepared cake finished product has high bulkiness, enough height, low hardness and good softness.
Further, the weight ratio of the glyceryl laurate to the glyceryl arachidonic acid is (1-1.5): 1.
limiting the weight ratio of the glyceryl laurate to the glyceryl arachidonic acid, ensuring the balance of hydrophilic and lipophilic properties when the compound cake emulsifying cream is used, and avoiding the situation that the stability of a foam system is deteriorated due to excessively strong hydrophilicity or lipophilicity, wherein when the weight ratio of the glyceryl laurate to the glyceryl arachidonic acid is (1-1.5): 1, the balance of the hydrophilic and lipophilic properties of the compound cake emulsifying paste is good, and the stability of a foam system is good when the compound cake emulsifying paste is used.
Further, the weight ratio of the methylcellulose to the hydroxypropyl methylcellulose is (1-2): 1.
limiting the weight ratio of the methylcellulose to the hydroxypropyl methylcellulose, wherein if the addition amount of the methylcellulose is too large or the addition amount of the hydroxypropyl methylcellulose is too large, the effect of improving the stability of a cake foam system is poor, the hardness of the prepared cake is increased, and the softness of the cake is poor, and when the weight ratio of the methylcellulose to the hydroxypropyl methylcellulose is (1-2): 1, the stability of a foam system is best when the compound cake emulsifying paste is used for making cakes, and the hardness and the softness of the made cakes are good.
A preparation method of compound cake emulsifying paste is used for preparing the compound cake emulsifying paste and comprises the following steps:
(1) adding sorbitol solution and half of propylene glycol by weight into deionized water, heating to 70-75 ℃, and uniformly stirring and mixing to obtain a water-phase material;
(2) melting lauric acid glyceride and peanut tetrad glyceride at 80-85 ℃, and uniformly stirring and mixing to obtain an oil phase material;
(3) uniformly mixing the water phase material and the oil phase material at 80-85 ℃ to obtain emulsion;
(4) at normal temperature, adding hydroxypropyl methyl cellulose and methyl cellulose into the other half of propylene glycol by weight under high-speed stirring, and uniformly mixing and dispersing to obtain a dispersion liquid;
(5) and (4) cooling the emulsion obtained in the step (3) to 50 ℃, adding the emulsion into the dispersion obtained in the step (4), then carrying out high-pressure homogenization treatment, and cooling to room temperature to obtain the compound cake emulsifying paste.
The water phase material and the oil phase material are obtained by respectively and uniformly mixing, then the water phase material and the oil phase material are uniformly mixed to obtain uniform emulsion, the uniform emulsion is added into dispersion liquid containing hydroxypropyl methyl cellulose and methyl cellulose, and finally the compound cake emulsifying cream is obtained by adopting high-pressure homogenization treatment.
Preferably, in the step (4), the stirring speed of the high-speed stirring is 750-1000 rpm.
When the dispersion liquid is prepared, hydroxypropyl methyl cellulose and methyl cellulose are added into propylene glycol of the other half weight under high-speed stirring, the hydroxypropyl methyl cellulose and the methyl cellulose are uniformly mixed and dispersed and fully dissolved through the high-speed stirring, if the stirring rotating speed is too low, the distribution uniformity of the hydroxypropyl methyl cellulose and the methyl cellulose is poor, and if the stirring rotating speed is too high, the hydroxypropyl methyl cellulose and the methyl cellulose are easy to generate heat under the stirring shearing action, so that the materials are re-aggregated and gelled, the viscosity of the prepared compound cake emulsifying paste is too high, and the using effect is influenced.
Preferably, in the step (5), the homogenization pressure of the high-pressure homogenization treatment is 18 to 20 MPa.
And setting the homogenizing pressure of the high-pressure homogenizing treatment, wherein if the homogenizing pressure is too low, the particle size of the homogenized material is too large, the distribution uniformity of the material is poor, and if the homogenizing pressure is too high, the heat productivity in the homogenizing process is higher, and the high temperature easily influences the homogenizing effect of the material, so that the using effect of the compound cake emulsifying paste is influenced.
The technical solution of the present invention is further explained by the following embodiments.
In order to facilitate an understanding of the present invention, a more complete description of the present invention is provided below. The present invention may be embodied in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
The glycerol tetraoleate used in the following examples and comparative examples is prepared by a direct esterification method: using glycerol and arachidonic acid as raw materials and sodium hydroxide as a catalyst, wherein the ratio of glycerol: arachidonic acid: sodium hydroxide ═ 1: 1: 0.02 (molar ratio), reacting for 4 hours at 200 ℃, and then increasing the content of the arachidonic acid glyceride to more than 90% by using a molecular distillation method to prepare the arachidonic acid glyceride for later use.
Examples 1 to 5 and comparative examples 1 to 2
A compound cake emulsifying paste is prepared by the following steps:
(1) preparing raw materials according to the following raw material formula, adding sorbitol solution and half of propylene glycol by weight into deionized water, heating to 75 ℃, and stirring and mixing uniformly to obtain a water-phase material;
(2) melting lauric glyceride and peanut tetrad glyceride at 85 ℃, and uniformly stirring and mixing to obtain an oil phase material;
(3) uniformly mixing the water phase material and the oil phase material at 85 ℃ to obtain uniform emulsion;
(4) at normal temperature, adding hydroxypropyl methyl cellulose and methyl cellulose into the other half of propylene glycol under high-speed stirring (the stirring speed is 800rpm), and uniformly mixing and dispersing to obtain a dispersion liquid;
(5) and (4) cooling the emulsion obtained in the step (3) to 50 ℃, adding the emulsion into the dispersion obtained in the step (4), then carrying out high-pressure homogenization treatment, wherein the homogenization pressure is 19MPa, and cooling to room temperature to obtain the compound cake emulsifying paste.
Comparative example 3
A compound cake emulsifying paste is prepared by the following steps:
(1) preparing raw materials (18 parts of lauric glyceride, 12 parts of arachidonic acid glyceride, 27 parts of sorbitol solution, 8 parts of propylene glycol and 35 parts of deionized water) according to the following raw material formula, adding the sorbitol solution and the propylene glycol into the deionized water, heating to 75 ℃, and uniformly stirring and mixing to obtain a water phase material;
(2) melting lauric glyceride and peanut tetrad glyceride at 85 ℃, and uniformly stirring and mixing to obtain an oil phase material;
(3) and uniformly mixing the water phase material and the oil phase material at 85 ℃ to obtain uniform emulsion, cooling the emulsion to 50 ℃, then carrying out high-pressure homogenization treatment at the homogenization pressure of 19MPa, and cooling to room temperature to obtain the compound cake emulsifying paste.
Using a laboratory-available small cake slurry aerator, cakes were prepared using examples 1-5, comparative examples 1-3, and a commercially available cake cream (without the addition of a modifier), respectively, wherein the following ingredients were included in the recipe for the commercially available cake cream: mono-diglycerol fatty acid ester, propylene glycol, sorbitan monostearate, propylene glycol fatty acid ester, sorbitol solution and water;
the same cake formula is used for respectively making cupcakes with large inflation amount (the inflation pressure is 0.4MPa) and flat-plate cakes with small inflation amount (the inflation pressure is 0.1MPa), and the made cake formula comprises the following components: 2400g of eggs, 1200g of low-gluten flour, 1200g of sugar, 50g of emulsion paste, 96g of baking powder, 12g of salt, 120g of milk powder, 90g of glycerol, 180g of sorbitol, 90g of high fructose corn syrup, 750g of oil and 15g of compound preservative. Respectively testing the specific gravity of the cake slurry, the cake baking result, the cake height and the cake hardness;
the method for testing the specific gravity of the slurry comprises the following specific steps: the ratio of the weight of the same volume of cake slurry to the weight of the same volume of water was tested. Filling a container with water, testing the weight of the volume of water; then filling the container with cake slurry, measuring the weight of the slurry, and finally calculating the weight of the slurry/the weight of water to obtain the specific gravity of the slurry; the method for testing the cake hardness comprises the steps of adopting a Stable Micro Systems (model number is TA-XT2i) texture instrument for testing;
the test results obtained are shown in tables 1 and 2 below:
TABLE 1 test results for cupcakes with high aeration (0.4 MPa of aeration pressure)
TABLE 2 test results for making flat-cake with small aeration (0.1 MPa of aeration pressure)
From the test results, in the examples 1 to 5, the cake emulsion cream compounded by lauric acid glyceride, arachidonic acid glyceride, methyl cellulose and hydroxypropyl methyl cellulose is used, and under the condition that a cake slurry aerator is used and no modifier is added, no matter the aeration quantity is large or small, the foam system of the cake can be effectively stabilized, the defoaming condition can not occur, and meanwhile, the cake finished product has good filling power, enough height, low hardness and good softness;
the weight ratio of methylcellulose to hydroxypropyl methylcellulose in comparative example 1 was 3: 1, the weight ratio of methylcellulose to hydroxypropyl methylcellulose in comparative example 2 is 0.2: 1, the effect of improving the stability of a cake foam system is poor, the hardness of the prepared cake is increased, the softness of the cake is poor, and no methylcellulose or hydroxypropyl methylcellulose is added in the comparative example 3, so that when a cupcake with a large air inflation amount is prepared, a defoaming phenomenon occurs in the middle of the cake, the hardness of the prepared cake is high, and the filling power and the taste of the cake are influenced;
and the defoaming condition of using commercially available emulsion cream preparation cake is serious, no matter make the cupcake that the gas charge is big, still make the flat cake that the gas charge is little, all appear the defoaming condition during the stoving, the defoaming condition when making the cupcake that the gas charge is big is serious, and thick liquids proportion and cake hardness are obvious on the high side, and fluffy degree is poor, can't satisfy the cake altitude mixture requirement, and the cake quality of making is poor.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (8)
1. The compound cake emulsifying paste is characterized in that raw materials comprise lauric glyceride, arachidonic acid glyceride, methyl cellulose, hydroxypropyl methyl cellulose, sorbitol solution, propylene glycol and deionized water.
2. The compound cake emulsifying cream of claim 1, which is characterized by comprising the following raw materials in parts by weight: 15-25 parts of lauric glyceride, 10-15 parts of arachidonic acid glyceride, 1-6 parts of methyl cellulose, 1-5 parts of hydroxypropyl methyl cellulose, 20-30 parts of sorbitol solution, 4-10 parts of propylene glycol and 20-50 parts of deionized water.
3. The compound cake emulsifying cream of claim 1, which is characterized by comprising the following raw materials in parts by weight: 18 parts of lauric glyceride, 12 parts of arachidonic acid glyceride, 3 parts of methyl cellulose, 2 parts of hydroxypropyl methyl cellulose, 22 parts of sorbitol solution, 8 parts of propylene glycol and 35 parts of deionized water.
4. The cake cream according to claim 1, wherein the weight ratio of the lauric glyceride to the arachidonic acid glyceride is (1-1.5): 1.
5. the cake cream mix of claim 1, wherein the weight ratio of the methylcellulose to the hydroxypropyl methylcellulose is (1-2): 1.
6. a preparation method of a compound cake emulsified cream for preparing the compound cake emulsified cream as claimed in any one of claims 1 to 5 is characterized by comprising the following steps:
(1) adding sorbitol solution and half of propylene glycol by weight into deionized water, heating to 70-75 ℃, and uniformly stirring and mixing to obtain a water-phase material;
(2) melting lauric acid glyceride and peanut tetrad glyceride at 80-85 ℃, and uniformly stirring and mixing to obtain an oil phase material;
(3) uniformly mixing the water phase material and the oil phase material at 80-85 ℃ to obtain emulsion;
(4) at normal temperature, adding hydroxypropyl methyl cellulose and methyl cellulose into the other half of propylene glycol by weight under high-speed stirring, and uniformly mixing and dispersing to obtain a dispersion liquid;
(5) and (4) cooling the emulsion obtained in the step (3) to 50 ℃, adding the emulsion into the dispersion obtained in the step (4), then carrying out high-pressure homogenization treatment, and cooling to room temperature to obtain the compound cake emulsifying paste.
7. The preparation method of the cake cream mix according to claim 6, wherein in the step (4), the stirring speed of the high-speed stirring is 750-1000 rpm.
8. The method for preparing the cake cream mix of claim 6, wherein in the step (5), the homogenization pressure of the high-pressure homogenization treatment is 18-20 MPa.
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Application publication date: 20210205 |