CN114403275A - Caramel treats compound emulsifier and preparation method thereof - Google Patents
Caramel treats compound emulsifier and preparation method thereof Download PDFInfo
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- CN114403275A CN114403275A CN202210082805.XA CN202210082805A CN114403275A CN 114403275 A CN114403275 A CN 114403275A CN 202210082805 A CN202210082805 A CN 202210082805A CN 114403275 A CN114403275 A CN 114403275A
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- caramel treats
- acid monoglyceride
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- 239000003995 emulsifying agent Substances 0.000 title claims abstract description 86
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 title claims abstract description 60
- 235000013736 caramel Nutrition 0.000 title claims abstract description 60
- 150000001875 compounds Chemical class 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 40
- 239000000463 material Substances 0.000 claims abstract description 51
- 239000004365 Protease Substances 0.000 claims abstract description 37
- 235000021092 sugar substitutes Nutrition 0.000 claims abstract description 29
- 239000003765 sweetening agent Substances 0.000 claims abstract description 29
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 25
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 25
- ARIWANIATODDMH-UHFFFAOYSA-N Lauric acid monoglyceride Natural products CCCCCCCCCCCC(=O)OCC(O)CO ARIWANIATODDMH-UHFFFAOYSA-N 0.000 claims abstract description 25
- 108091005804 Peptidases Proteins 0.000 claims abstract description 25
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 25
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 25
- 229930195729 fatty acid Natural products 0.000 claims abstract description 25
- 239000000194 fatty acid Substances 0.000 claims abstract description 25
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 25
- 235000019419 proteases Nutrition 0.000 claims abstract description 25
- 239000008347 soybean phospholipid Substances 0.000 claims abstract description 22
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- 239000005720 sucrose Substances 0.000 claims abstract description 17
- -1 sucrose ester Chemical class 0.000 claims abstract description 17
- 239000008213 purified water Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000004386 Erythritol Substances 0.000 claims abstract description 15
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 15
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 15
- 229940009714 erythritol Drugs 0.000 claims abstract description 15
- 235000019414 erythritol Nutrition 0.000 claims abstract description 15
- 108090000526 Papain Proteins 0.000 claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000019834 papain Nutrition 0.000 claims abstract description 12
- 229940055729 papain Drugs 0.000 claims abstract description 12
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000011975 tartaric acid Substances 0.000 claims abstract description 11
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 11
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims description 28
- 230000001954 sterilising effect Effects 0.000 claims description 23
- 239000000203 mixture Substances 0.000 claims description 22
- 238000004659 sterilization and disinfection Methods 0.000 claims description 18
- 239000012528 membrane Substances 0.000 claims description 17
- 238000007872 degassing Methods 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 11
- 238000005303 weighing Methods 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 7
- 239000002893 slag Substances 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 6
- 230000000903 blocking effect Effects 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 229940083466 soybean lecithin Drugs 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 2
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 206010030113 Oedema Diseases 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 206010000059 abdominal discomfort Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015816 nutrient absorption Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
Abstract
The invention relates to the technical field of caramel treats, in particular to a caramel treat compound emulsifier and a preparation method thereof, wherein the caramel treat compound emulsifier comprises the following material components: 60 parts of purified water, 3-10 parts of fatty acid monoglyceride, 5-15 parts of soybean phospholipid, 1.5-9 parts of lauric acid monoglyceride, 1-5.5 parts of protease material, 1-2.5 parts of regulator and 3-8 parts of sugar substitute, wherein the protease material is papain, the regulator is one of tartaric acid or citric acid, and the sugar substitute is one or two of erythritol and sucrose ester, wherein the erythritol and the sucrose ester are 3-8 parts or 1-5 parts of erythritol, and 3-5 parts of sucrose ester are prepared. According to the invention, the protease material and the sugar substitute adopt papain and tartaric acid, the papain can help the stomach to better decompose protein, the nutrition absorption of the human body can be promoted, the edema is reduced, the tartaric acid can adjust the pH value of the caramel treats, the oxidation degree of the caramel treats is reduced, the mouth feel of the caramel treats is better, and the sugar intake of the human body is reduced.
Description
Technical Field
The invention relates to the technical field of caramel treats, and particularly relates to a caramel treat compound emulsifier and a preparation method thereof.
Background
Saqima is also written as saqima, saqima and saqima, etc., and is a Chinese traditional characteristic sweet cake, noodles are fried and mixed with sugar into small blocks, the saqima has the characteristics of beige color and luster, crisp and soft mouthfeel, sweet and delicious taste and aromatic flavor, and the saqima wins people's favor by the advantages of softness, sweet and instant in the mouth.
When people eat excessive caramel treats, stomach discomfort is easily caused, the taste of the caramel treats is influenced, excessive sugar contained in the caramel treats emulsifier influences body health, the quality of the caramel treats emulsifier is poor, and the caramel treats emulsifier is not beneficial to wide popularization, so that the problem needs to be solved by designing a caramel treats compound emulsifier and a preparation method thereof.
Disclosure of Invention
The invention aims to provide a caramel treats compound emulsifier and a preparation method thereof, and aims to solve the problems that the discomfort of intestines and stomach is easily caused, the taste is influenced, the sugar content in the emulsifier influences the body health, and the quality of the emulsifier is poor in the background technology.
The technical scheme of the invention is as follows: a caramel treats compound emulsifier comprises the following material components:
60 parts of purified water, 3-10 parts of fatty acid monoglyceride, 5-15 parts of soybean lecithin, 1.5-9 parts of lauric acid monoglyceride, 1-5.5 parts of protease material, 1-2.5 parts of regulator and 3-8 parts of sugar substitute are prepared.
Further, the protease material is papain, and the regulator is one of tartaric acid and citric acid.
Further, the sugar substitute is one or two of erythritol and sucrose ester, wherein the erythritol and the sucrose ester are both 3-8 parts or erythritol 1-5 parts and sucrose ester 3-5 parts.
A preparation method of a caramel treats compound emulsifier comprises the following steps:
s1, material pretreatment: putting purified water into a preparation container, simultaneously selecting high-quality fatty acid monoglyceride, soybean phospholipid, lauric acid monoglyceride, protease material, regulator and sugar substitute, and weighing on a weighing device;
s2, primary proportioning of an emulsifier: feeding fatty acid monoglyceride, soybean phospholipid and lauric acid monoglyceride into a preparation container according to a certain proportion, and mixing purified water with various ingredients;
s3, dissolving treatment: dissolving fatty acid monoglyceride, soybean phospholipid and lauric acid monoglyceride in a dissolving tank for a period of time, and setting a certain temperature to obtain a dissolved solution;
s4, mixing preparation: feeding the protease material into the dissolved solution, then filling the dissolved solution into a mixing device, sequentially adding a regulator and a sugar substitute into the mixing device, and stirring the liquid by the mixing device to obtain a mixture;
s5, filtering and removing impurities: putting the mixture into a filter hopper for filtering, putting a filter membrane in the filter hopper, and blocking the material slag in the mixture by the filter membrane to obtain an emulsifier initial material;
s6, degerming and storing: and (3) feeding the primary emulsifier into a sterilization tank, sterilizing the emulsifier, degassing the emulsifier by using degassing equipment after the emulsifier is sterilized to obtain the caramel treats compound emulsifier, and refrigerating the caramel treats compound emulsifier into a finished product room.
Further, in S2, the fatty acid monoglyceride, soybean phospholipid, and lauric acid monoglyceride are mixed in a ratio of 6: 1-3: 1-4 into the preparation vessel.
Further, in the step S3, the fatty acid monoglyceride, the soybean lecithin, and the lauric acid monoglyceride are dissolved in a dissolving tank for 2 to 6 hours at a set temperature of 30 to 70 ℃.
Further, in the step S4, the mixing device stirs the liquid at 60-100 rpm, and the mixing and stirring is performed for 15-40 minutes, so as to obtain a mixed material.
Further, in the step S5, the mixture is placed into a filter hopper for filtering, and a filter membrane in the filter hopper has a pore size of 0.3-10 microns, so that the filter membrane can block the slag.
Further, in the S6, the temperature of the high-temperature instantaneous sterilization is controlled at 120 ℃ and the sterilization time is 5-22 seconds when the emulsifier is sterilized.
Further, in the S6, the emulsifier is degassed under the vacuum condition of 65-80 kPa after being sterilized, and the storage temperature of the caramel treats compound emulsifier in a finished product chamber is 5-15 ℃.
The invention provides a caramel treats compound emulsifier and a preparation method thereof through improvement, and compared with the prior art, the caramel treats compound emulsifier has the following improvement and advantages:
(1) the protease material and the sugar substitute are selected from papain and tartaric acid, the papain can help the stomach to better decompose protein, can promote the nutrient absorption of the human body and relieve edema, and the tartaric acid can adjust the pH value of the caramel treats, reduce the oxidation degree of the caramel treats and ensure that the caramel treats has better taste.
(2) The caramel treats is prepared by using the sugar substitute, wherein the sugar substitute is erythritol and sucrose ester, so that the caramel treats has the mouthfeel and simultaneously reduces the sugar intake of a human body, and the quality of the caramel treats compound emulsifier is uniform after all ingredients are dissolved and mixed.
(3) After the caramel treats compound emulsifier is properly proportioned, the fluid of the caramel treats compound emulsifier is smoother through filtering and impurity removal, and the safety of a finished product is improved after the emulsifier is effectively sterilized and degassed.
Drawings
The invention is further explained below with reference to the figures and examples:
FIG. 1 is a first schematic diagram of the preparation of a caramel treats compound emulsifier of the present invention;
fig. 2 is a schematic diagram of preparation of a caramel treats compound emulsifier II of the invention.
Detailed Description
The present invention will be described in detail with reference to fig. 1 to 2, and the technical solutions in the embodiments of the present invention will be clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
Example one
A caramel treats compound emulsifier comprises the following material components:
60 parts of purified water, 3 parts of fatty acid monoglyceride, 5 parts of soybean phospholipid, 1.5 parts of lauric acid monoglyceride, 3 parts of protease material, 2 parts of regulator and 5 parts of sugar substitute are prepared.
Further, the protease material is papain, and the regulator is tartaric acid.
Further, the sugar substitute is sucrose ester, wherein the sucrose ester is 4 parts.
A preparation method of a caramel treats compound emulsifier comprises the following steps:
s1, material pretreatment: putting purified water into a preparation container, simultaneously selecting high-quality fatty acid monoglyceride, soybean phospholipid, lauric acid monoglyceride, protease material, regulator and sugar substitute, and weighing on a weighing device;
s2, primary proportioning of an emulsifier: fatty acid monoglyceride, soybean phospholipid and lauric acid monoglyceride were measured according to a ratio of 6: 1: 1, feeding the mixture into a preparation container to mix purified water with various ingredients;
s3, dissolving treatment: dissolving fatty acid monoglyceride, soybean phospholipid and lauric acid monoglyceride in a dissolving tank for 2 hours, and setting the temperature to be 30 ℃ to obtain a dissolved solution;
s4, mixing preparation: feeding the protease material into the dissolved solution, then pouring the solution into a mixing device, sequentially adding the regulator and the sugar substitute into the mixing device, stirring the solution at 60 revolutions per minute by the mixing device, and mixing and stirring for 15 minutes to obtain a mixture;
s5, filtering and removing impurities: putting the mixture into a filter hopper for filtering, and putting a filter membrane in the filter hopper, wherein the aperture of the filter membrane in the filter hopper is 1 micron, and the mixture blocks the material slag in the mixture through the filter membrane to obtain an emulsifier initial material;
s6, degerming and storing: feeding the emulsifier as a primary material into a sterilization tank, sterilizing the emulsifier, controlling the temperature of high-temperature instantaneous sterilization to be 100 ℃, controlling the sterilization time to be 5 seconds, degassing the emulsifier by using degassing equipment after the emulsifier is sterilized, and refrigerating the caramel treats compound emulsifier in a finished product room at the refrigerating temperature of 5 ℃ under the vacuum condition of 65 kilopascals in the degassing environment.
Example two
A caramel treats compound emulsifier comprises the following material components:
60 parts of purified water, 10 parts of fatty acid monoglyceride, 15 parts of soybean phospholipid, 9 parts of lauric acid monoglyceride, 5.5 parts of protease material, 2.5 parts of regulator and 8 parts of sugar substitute are prepared.
Further, the protease material is papain, and the regulator is citric acid.
Further, the sugar substitute is erythritol and sucrose ester, wherein the erythritol comprises 5 parts and the sucrose ester comprises 3 parts.
A preparation method of a caramel treats compound emulsifier comprises the following steps:
s1, material pretreatment: putting purified water into a preparation container, simultaneously selecting high-quality fatty acid monoglyceride, soybean phospholipid, lauric acid monoglyceride, protease material, regulator and sugar substitute, and weighing on a weighing device;
s2, primary proportioning of an emulsifier: fatty acid monoglyceride, soybean phospholipid and lauric acid monoglyceride were measured according to a ratio of 6: 3: 4, feeding the mixture into a preparation container to mix purified water with various ingredients;
s3, dissolving treatment: dissolving fatty acid monoglyceride, soybean phospholipid and lauric acid monoglyceride in a dissolving tank for 6 hours, and setting the temperature to be 70 ℃ to obtain a dissolved solution;
s4, mixing preparation: feeding the protease material into the dissolved solution, then pouring the solution into a mixing device, sequentially adding the regulator and the sugar substitute into the mixing device, stirring the solution at 100 revolutions per minute by the mixing device, and mixing and stirring for 40 minutes to obtain a mixture;
s5, filtering and removing impurities: putting the mixture into a filter hopper for filtering, and putting a filter membrane in the filter hopper, wherein the aperture of the filter membrane in the filter hopper is 10 microns, and blocking the material slag in the mixture by the filter membrane to obtain an emulsifier initial material;
s6, degerming and storing: feeding the emulsifier as a primary material into a sterilization tank, sterilizing the emulsifier, controlling the temperature of high-temperature instantaneous sterilization at 120 ℃, controlling the sterilization time at 22 seconds, degassing the emulsifier by using degassing equipment after the emulsifier is sterilized, and refrigerating the caramel treats compound emulsifier in a finished product room at the refrigerating temperature of 15 ℃ under the vacuum condition of 80 kilopascals in the degassing environment.
EXAMPLE III
A caramel treats compound emulsifier comprises the following material components:
60 parts of purified water, 7 parts of fatty acid monoglyceride, 8 parts of soybean phospholipid, 7 parts of lauric acid monoglyceride, 3 parts of protease material, 2 parts of regulator and 8 parts of sugar substitute are prepared.
Further, the protease material is papain, and the regulator is tartaric acid.
Further, the sugar substitute is erythritol and sucrose ester, wherein the erythritol comprises 4 parts, and the sucrose ester comprises 4 parts.
A preparation method of a caramel treats compound emulsifier comprises the following steps:
s1, material pretreatment: putting purified water into a preparation container, simultaneously selecting high-quality fatty acid monoglyceride, soybean phospholipid, lauric acid monoglyceride, protease material, regulator and sugar substitute, and weighing on a weighing device;
s2, primary proportioning of an emulsifier: fatty acid monoglyceride, soybean phospholipid and lauric acid monoglyceride were measured according to a ratio of 6: 2: 2, feeding the mixture into a preparation container to mix purified water with various ingredients;
s3, dissolving treatment: dissolving fatty acid monoglyceride, soybean phospholipid and lauric acid monoglyceride in a dissolving tank for 4 hours, and setting the temperature to be 50 ℃ to obtain a dissolved solution;
s4, mixing preparation: feeding the protease material into the dissolved solution, then pouring the solution into a mixing device, sequentially adding the regulator and the sugar substitute into the mixing device, stirring the solution at 80 revolutions per minute by the mixing device, and mixing and stirring for 25 minutes to obtain a mixture;
s5, filtering and removing impurities: putting the mixture into a filter hopper for filtering, and putting a filter membrane in the filter hopper, wherein the aperture of the filter membrane in the filter hopper is 10 microns, and blocking the material slag in the mixture by the filter membrane to obtain an emulsifier initial material;
s6, degerming and storing: feeding the emulsifier as a primary material into a sterilization tank, sterilizing the emulsifier, controlling the temperature of high-temperature instantaneous sterilization at 110 ℃, controlling the sterilization time at 15 seconds, degassing the emulsifier by using degassing equipment after the emulsifier is sterilized, and refrigerating the caramel treats compound emulsifier in a finished product room at the refrigerating temperature of 7 ℃ under the vacuum condition of 70 kilopascals in the degassing environment.
In the first embodiment, the second embodiment and the third embodiment, the raw materials, the regulator and the sugar substitute are different in components, the proportion of the prepared raw materials is different, the processing time such as temperature setting, sterilization duration and the like is different, the used preparation steps are consistent, and the effect in the third embodiment is the best by comparing the experiments on the finally obtained saqima compound emulsifier.
The working principle of the invention is as follows: the three groups of embodiments are obtained through experiments and preparation, the effect of the caramel treats compound emulsifier and the preparation method thereof in the third embodiment is better, the protease material and the sugar substitute in the third embodiment adopt papain and tartaric acid, the papain can assist the stomach to better decompose protein, the tartaric acid can adjust the pH value of the caramel treats, the sugar substitute is erythritol and sucrose ester, the caramel treats have the taste, the sugar intake in a human body is reduced, the emulsifier is filtered to remove impurities, the fluid of the caramel treats compound emulsifier is smoother, and the safety and reliability of a finished product are improved after the emulsifier is subjected to sterilization and degassing treatment.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. The compound emulsifier of caramel treats is characterized by comprising the following material components:
60 parts of purified water, 3-10 parts of fatty acid monoglyceride, 5-15 parts of soybean lecithin, 1.5-9 parts of lauric acid monoglyceride, 1-5.5 parts of protease material, 1-2.5 parts of regulator and 3-8 parts of sugar substitute are prepared.
2. The caramel treats compound emulsifier as claimed in claim 1, which is characterized in that: the protease material is papain, and the regulator is one of tartaric acid and citric acid.
3. The caramel treats compound emulsifier as claimed in claim 1, which is characterized in that: the sugar substitute is one or two of erythritol and sucrose ester, wherein the erythritol and the sucrose ester are both 3-8 parts or the erythritol 1-5 parts and the sucrose ester 3-5 parts.
4. A preparation method of a caramel treats compound emulsifier is characterized by comprising the following steps:
s1, material pretreatment: putting purified water into a preparation container, simultaneously selecting high-quality fatty acid monoglyceride, soybean phospholipid, lauric acid monoglyceride, protease material, regulator and sugar substitute, and weighing on a weighing device;
s2, primary proportioning of an emulsifier: feeding fatty acid monoglyceride, soybean phospholipid and lauric acid monoglyceride into a preparation container according to a certain proportion, and mixing purified water with various ingredients;
s3, dissolving treatment: dissolving fatty acid monoglyceride, soybean phospholipid and lauric acid monoglyceride in a dissolving tank for a period of time, and setting a certain temperature to obtain a dissolved solution;
s4, mixing preparation: feeding the protease material into the dissolved solution, then filling the dissolved solution into a mixing device, sequentially adding a regulator and a sugar substitute into the mixing device, and stirring the liquid by the mixing device to obtain a mixture;
s5, filtering and removing impurities: putting the mixture into a filter hopper for filtering, putting a filter membrane in the filter hopper, and blocking the material slag in the mixture by the filter membrane to obtain an emulsifier initial material;
s6, degerming and storing: and (3) feeding the primary emulsifier into a sterilization tank, sterilizing the emulsifier, degassing the emulsifier by using degassing equipment after the emulsifier is sterilized to obtain the caramel treats compound emulsifier, and refrigerating the caramel treats compound emulsifier into a finished product room.
5. The preparation method of the caramel treats compound emulsifier as claimed in claim 4, which is characterized in that: in the S2, the fatty acid monoglyceride, the soybean phospholipid and the lauric acid monoglyceride are mixed according to a ratio of 6: 1-3: 1-4 into the preparation vessel.
6. The preparation method of the caramel treats compound emulsifier as claimed in claim 4, which is characterized in that: in the S3, the fatty acid monoglyceride, the soybean phospholipid and the lauric acid monoglyceride are dissolved in a dissolving tank for 2-6 hours, and the set temperature is 30-70 ℃.
7. The preparation method of the caramel treats compound emulsifier as claimed in claim 4, which is characterized in that: in the step S4, the mixing equipment stirs the liquid at 60-100 rpm for 15-40 minutes to obtain a mixture.
8. The preparation method of the caramel treats compound emulsifier as claimed in claim 4, which is characterized in that: and in the S5, the mixture is placed into a filter hopper for filtering, and the aperture of a filter membrane in the filter hopper is 0.3-10 microns, so that the filter membrane can block the material slag.
9. The preparation method of the caramel treats compound emulsifier as claimed in claim 4, which is characterized in that: in the S6, the temperature of high-temperature instantaneous sterilization is controlled at 120 ℃ and the sterilization time is 5-22 seconds during the emulsifier sterilization treatment.
10. The preparation method of the caramel treats compound emulsifier as claimed in claim 4, which is characterized in that: in the S6, the emulsifier is sterilized and then degassed under the vacuum condition of 65-80 kPa, and the temperature of the caramel treats compound emulsifier in a finished product room is 5-15 ℃.
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Cited By (1)
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| CN115992120A (en) * | 2023-02-13 | 2023-04-21 | 中山市南方新元食品生物工程有限公司 | Enzyme preparation special for caramel treats and preparation method thereof |
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