CN114287454A - Cake foaming agent with stable alpha crystal form and preparation method thereof - Google Patents
Cake foaming agent with stable alpha crystal form and preparation method thereof Download PDFInfo
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- CN114287454A CN114287454A CN202210060155.9A CN202210060155A CN114287454A CN 114287454 A CN114287454 A CN 114287454A CN 202210060155 A CN202210060155 A CN 202210060155A CN 114287454 A CN114287454 A CN 114287454A
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Abstract
The invention discloses a cake foaming agent with a stable alpha crystal form, which comprises the following components in parts by mass: 20-30 parts of an emulsifier part, 15-30 parts of a humectant and a solvent and 40-60 parts of water, and is characterized in that the emulsifier part comprises one or a mixture of more of molecular distillation monoglyceride, sucrose fatty acid ester and polyglycerol fatty acid ester trimerization, tetramerization and pentaglycerol fatty acid ester. The invention also discloses a preparation method of the cake foaming agent with the stable alpha crystal form, and the cake foaming agent has the beneficial effects of high activity, good foaming performance and uniform and fine prepared cake tissue.
Description
Technical Field
The invention relates to the field of food processing, in particular to a cake foaming agent with a stable alpha crystal form and a preparation method thereof.
Background
The cake foaming agent is classified as a compound emulsifier in food additives, and plays a very important role as a foaming agent for sponge and heavy oil type cakes, no matter in a middle-length and long-life bakery or a central factory of a chain cake shop. In the cake foaming agent in the prior art, the emulsifier generally adopts a beta' -transition crystal form and a beta-crystal form, but the two have lower activity and poor foaming property.
Disclosure of Invention
Based on the defects of the prior art, the invention provides a cake foaming agent with molecular distillation monoglyceride in ingredients only keeping as much as possible and stable a-crystal structure, which is composed of the following material components in parts by mass: 20-30 parts of an emulsifier part, 15-30 parts of a humectant and a solvent and 40-60 parts of water, and is characterized in that the emulsifier part comprises one or a mixture of more of molecular distillation monoglyceride, sucrose fatty acid ester and polyglycerol fatty acid ester trimerization, tetramerization and pentaglycerol fatty acid ester.
Further, the polyglycerin fatty acid ester is a lauric acid type or a stearic acid type.
Furthermore, the molecular distillation monoglyceride is one or a mixture of molecular distillation monoglyceride and hydrophilic molecular distillation monoglyceride.
Furthermore, the humectant and the solvent part are one or a mixture of more of glycerol, sorbitol solution and edible alcohol.
Further, the alcoholic strength of the edible alcohol is more than or equal to 95 percent.
The invention also discloses a preparation method of the cake foaming agent with stable alpha crystal form, which is characterized by comprising the following steps:
(1) mixing the molecular distillation monoglyceride, polyglycerol fatty acid ester and sucrose fatty acid ester according to the mass part ratio of 1: 0.6-0.8: uniformly mixing the components in a ratio of 0.2-0.3 for later use, and setting the mixture as a component A;
(2) weighing the component A, humectant glycerol (glycerol) and sorbitol solution according to the mass part ratio of the component A, and setting the component A as a component B, wherein the humectant glycerol (glycerol) and the sorbitol solution are weighed for later use according to the mass part ratio of 1: 0.3-0.5;
(3) weighing the component A and edible alcohol (95%) according to the mass part ratio of 1: 0.2-0.4 for later use, and setting the component A as a component C;
(4) weighing the component A and purified water according to the mass part ratio of 1: 2.5-3.0 for later use, and setting the component A as a component D;
(5) mixing the component A and the component B, C, and heating the mixture in a jacketed kettle by steam to 80-85 ℃ to obtain an oil phase;
(6) heating the component D to 85-95 ℃ by using a steam interlayer pot to be used as a water phase;
(7) uniformly mixing the oil phase and the water phase in a mixing tank, and stirring at a medium speed to form stable a-crystal gel;
(8) stirring at a low speed, and maintaining the temperature at 75-85 ℃ for 10-30 min;
(9) filling, cooling, capping and manufacturing;
in the step, the mixing ratio of the component A, the component B, the component C and the component D is required to meet the requirement that the mass part ratio of the emulsifier part, the humectant, the solvent and the water is 2-3: 1.5-3: 4-6.
Further, in the step (7), the medium-speed stirring speed is 30-45 rpm.
Further, the low-speed stirring speed in the step (8) is 10-25 rpm.
The invention has the advantages of high activity, good whipping property and uniform and fine cake texture.
Detailed Description
The present invention will be further described with reference to the following specific examples.
A cake foaming agent with a stable alpha crystal form comprises the following components in parts by mass: 20-30 parts of an emulsifier part, 15-30 parts of a humectant and a solvent and 40-60 parts of water, wherein the emulsifier part comprises one or a mixture of several of molecular distillation monoglyceride, sucrose fatty acid ester and lauric acid type and stearic acid type polyglycerin fatty acid ester trimerization, tetramerization and pentapolyglycerin fatty acid ester. The molecular distillation monoglyceride fatty acid ester is one or more of molecular distillation monoglyceride and hydrophilic molecular distillation monoglyceride. The humectant and the solvent part are one or a mixture of glycerol, sorbitol solution and edible alcohol.
A method for preparing a cake foaming agent with stable alpha crystal form is characterized by comprising the following steps:
(1) mixing the molecular distillation monoglyceride, polyglycerol fatty acid ester and sucrose fatty acid ester according to the mass part ratio of 1: 0.6-0.8: uniformly mixing the components in a ratio of 0.2-0.3 for later use, and setting the mixture as a component A;
(2) weighing the component A, humectant glycerol (glycerol) and sorbitol solution according to the mass part ratio of the component A, and setting the component A as a component B, wherein the humectant glycerol (glycerol) and the sorbitol solution are weighed for later use according to the mass part ratio of 1: 0.3-0.5;
(3) weighing the component A and edible alcohol (95%) according to the mass part ratio of 1: 0.2-0.4 for later use, and setting the component A as a component C;
(4) weighing the component A and purified water according to the mass part ratio of 1: 2.5-3.0 for later use, and setting the component A as a component D;
(5) mixing the component A and the component B, C, and heating the mixture in a jacketed kettle by steam to 80-85 ℃ to obtain an oil phase;
(6) heating the component D to 85-95 ℃ by using a steam interlayer pot to be used as a water phase;
(7) uniformly mixing the oil phase and the water phase in a mixing tank, and stirring at a medium speed of 30-45 rpm to form stable a-crystal gel;
(8) stirring at a low speed of 10-25 rpm, maintaining the temperature at 75-85 ℃ for 10-30 min;
(9) filling, cooling, capping and manufacturing;
in the step, the mixing ratio of the component A, the component B, the component C and the component D is required to meet the requirement that the mass part ratio of the emulsifier part, the humectant, the solvent and the water is 2-3: 1.5-3: 4-6.
Although the embodiments have been described, once the basic inventive concept is known, other variations and modifications can be made to the embodiments by those skilled in the art, so that the above embodiments are only examples of the present invention, and not intended to limit the scope of the present invention, and all equivalent structures or equivalent processes that can be used in the present specification or directly or indirectly applied to other related fields are encompassed by the present invention.
Claims (7)
1. A cake foaming agent with a stable alpha crystal form comprises the following components in parts by mass: 20-30 parts of an emulsifier part, 15-30 parts of a humectant and a solvent and 40-60 parts of water, and is characterized in that the emulsifier part comprises one or a mixture of more of molecular distillation monoglyceride, sucrose fatty acid ester and polyglycerol fatty acid ester trimerization, tetramerization and pentaglycerol fatty acid ester.
2. The cake foamer of claim 1 having a stable form a, wherein said polyglyceryl fatty acid ester is of the lauric acid type and the stearic acid type.
3. The cake foaming agent with stable crystal form a of claim 1, wherein the molecularly distilled monoglyceride is one or a mixture of molecularly distilled monoglyceride and hydrophilic molecularly distilled monoglyceride.
4. The cake foaming agent with stable crystal form a as claimed in any one of claims 1 to 3, wherein the humectant and the solvent part are one or more of glycerin, sorbitol solution and edible alcohol.
5. A method for preparing a cake foaming agent with stable alpha crystal form is characterized by comprising the following steps:
(1) mixing the molecular distillation monoglyceride, polyglycerol fatty acid ester and sucrose fatty acid ester according to the mass part ratio of 1: 0.6-0.8: uniformly mixing the components in a ratio of 0.2-0.3 for later use, and setting the mixture as a component A;
(2) weighing the component A, humectant glycerol (glycerol) and sorbitol solution according to the mass part ratio of the component A, and setting the component A as a component B, wherein the humectant glycerol (glycerol) and the sorbitol solution are weighed for later use according to the mass part ratio of 1: 0.3-0.5;
(3) weighing the component A and edible alcohol (95%) according to the mass part ratio of 1: 0.2-0.4 for later use, and setting the component A as a component C;
(4) weighing the component A and purified water according to the mass part ratio of 1: 2.5-3.0 for later use, and setting the component A as a component D;
(5) mixing the component A and the component B, C, and heating the mixture in a jacketed kettle by steam to 80-85 ℃ to obtain an oil phase;
(6) heating the component D to 85-95 ℃ by using a steam interlayer pot to be used as a water phase;
(7) uniformly mixing the oil phase and the water phase in a mixing tank, and stirring at a medium speed to form stable a-crystal gel;
(8) stirring at a low speed, and maintaining the temperature at 75-85 ℃ for 10-30 min;
(9) filling, cooling, capping and manufacturing;
in the step, the mixing ratio of the component A, the component B, the component C and the component D is required to meet the requirement that the mass part ratio of the emulsifier part, the humectant, the solvent and the water is 2-3: 1.5-3: 4-6.
6. The method for preparing the cake foaming agent with stable crystal form a according to the claim, wherein the moderate stirring speed in the step (7) is 30-45 rpm.
7. The method for preparing the cake foaming agent with stable crystal form a as claimed in claim, wherein the low speed stirring speed in step (8) is 10-25 rpm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210060155.9A CN114287454A (en) | 2022-01-19 | 2022-01-19 | Cake foaming agent with stable alpha crystal form and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210060155.9A CN114287454A (en) | 2022-01-19 | 2022-01-19 | Cake foaming agent with stable alpha crystal form and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN114287454A true CN114287454A (en) | 2022-04-08 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210060155.9A Pending CN114287454A (en) | 2022-01-19 | 2022-01-19 | Cake foaming agent with stable alpha crystal form and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004016187A (en) * | 2002-06-20 | 2004-01-22 | Miyoshi Oil & Fat Co Ltd | Food-foaming agent composition and method for producing the same |
| CN107927056A (en) * | 2017-11-10 | 2018-04-20 | 广州天惠食品股份有限公司 | A kind of cake foaming agent and preparation method thereof |
| CN108566972A (en) * | 2017-07-21 | 2018-09-25 | 天津南侨食品有限公司 | A kind of high humidity-preserving type cake fluid composition of high foaming and preparation method thereof |
| CN109527125A (en) * | 2018-12-05 | 2019-03-29 | 天津南侨食品有限公司 | A kind of liquid milk carburetion and its preparation method and application |
| CN110973190A (en) * | 2019-12-05 | 2020-04-10 | 广东奇乐趣食品科技有限公司 | Cake emulsifying paste |
| CN112970802A (en) * | 2021-03-26 | 2021-06-18 | 上海早苗食品有限公司 | Cake emulsifier with soft and smooth tissues and preparation method thereof |
-
2022
- 2022-01-19 CN CN202210060155.9A patent/CN114287454A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004016187A (en) * | 2002-06-20 | 2004-01-22 | Miyoshi Oil & Fat Co Ltd | Food-foaming agent composition and method for producing the same |
| CN108566972A (en) * | 2017-07-21 | 2018-09-25 | 天津南侨食品有限公司 | A kind of high humidity-preserving type cake fluid composition of high foaming and preparation method thereof |
| CN107927056A (en) * | 2017-11-10 | 2018-04-20 | 广州天惠食品股份有限公司 | A kind of cake foaming agent and preparation method thereof |
| CN109527125A (en) * | 2018-12-05 | 2019-03-29 | 天津南侨食品有限公司 | A kind of liquid milk carburetion and its preparation method and application |
| CN110973190A (en) * | 2019-12-05 | 2020-04-10 | 广东奇乐趣食品科技有限公司 | Cake emulsifying paste |
| CN112970802A (en) * | 2021-03-26 | 2021-06-18 | 上海早苗食品有限公司 | Cake emulsifier with soft and smooth tissues and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 钱海峰: "α晶型甘油一酸酯凝胶在焙烤食品中的应用", 《食品工业》, no. 6, pages 19 - 20 * |
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