CN114651848A - Powder composite foaming agent and preparation method and application thereof - Google Patents
Powder composite foaming agent and preparation method and application thereof Download PDFInfo
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- CN114651848A CN114651848A CN202210249473.XA CN202210249473A CN114651848A CN 114651848 A CN114651848 A CN 114651848A CN 202210249473 A CN202210249473 A CN 202210249473A CN 114651848 A CN114651848 A CN 114651848A
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- 239000000843 powder Substances 0.000 title claims abstract description 77
- 239000002131 composite material Substances 0.000 title claims abstract description 66
- 239000004088 foaming agent Substances 0.000 title claims abstract description 60
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 47
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 40
- 229930195729 fatty acid Natural products 0.000 claims abstract description 40
- 239000000194 fatty acid Substances 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 20
- -1 fatty acid ester Chemical class 0.000 claims abstract description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 14
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 12
- 150000002148 esters Chemical class 0.000 claims abstract description 10
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 10
- 239000004310 lactic acid Substances 0.000 claims abstract description 10
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 10
- MILWSGRFEGYSGM-UHFFFAOYSA-N propane-1,2-diol;propane-1,2,3-triol Chemical compound CC(O)CO.OCC(O)CO MILWSGRFEGYSGM-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims description 29
- 239000011259 mixed solution Substances 0.000 claims description 24
- 238000002156 mixing Methods 0.000 claims description 22
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 16
- 239000001509 sodium citrate Substances 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 239000008367 deionised water Substances 0.000 claims description 12
- 229910021641 deionized water Inorganic materials 0.000 claims description 12
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 12
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 12
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 12
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 12
- 239000004530 micro-emulsion Substances 0.000 claims description 10
- 238000001694 spray drying Methods 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 238000001704 evaporation Methods 0.000 claims description 8
- 238000004321 preservation Methods 0.000 claims description 8
- 229920000223 polyglycerol Polymers 0.000 claims description 7
- 229920000136 polysorbate Polymers 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- 239000000839 emulsion Substances 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000004386 Erythritol Substances 0.000 claims description 4
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 4
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 4
- 235000019414 erythritol Nutrition 0.000 claims description 4
- 229940009714 erythritol Drugs 0.000 claims description 4
- 230000008020 evaporation Effects 0.000 claims description 4
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 4
- 229920000053 polysorbate 80 Polymers 0.000 claims description 4
- 238000009210 therapy by ultrasound Methods 0.000 claims description 4
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 3
- 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 claims description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 3
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 3
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 239000000600 sorbitol Substances 0.000 claims description 3
- 235000013373 food additive Nutrition 0.000 claims description 2
- 239000002778 food additive Substances 0.000 claims description 2
- 239000004604 Blowing Agent Substances 0.000 claims 6
- 238000005187 foaming Methods 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 8
- 238000011161 development Methods 0.000 abstract description 6
- 239000006260 foam Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 230000000087 stabilizing effect Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 13
- 238000012360 testing method Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 4
- 238000001125 extrusion Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000012512 characterization method Methods 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000005054 agglomeration Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 239000012876 carrier material Substances 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000007580 dry-mixing Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 238000013112 stability test Methods 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 230000001133 acceleration Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 239000012052 hydrophilic carrier Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/145—Acids, anhydrides or salts thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a powder composite foaming agent and a preparation method and application thereof, and relates to the technical field of food processing. The invention provides a powder composite foaming agent, which comprises an emulsifier; the emulsifier comprises the following components: phospholipid, lactic acid fatty acid propylene glycol glycerol mixed ester, mono-diglycerol fatty acid ester, polyglyceryl fatty acid ester, and citric acid fatty acid ester. The invention provides a powder composite foaming agent which can be activated when meeting water in a powder state and can immediately play a role in cold water. The powder composite foaming agent provided by the invention has stable performance and high foaming efficiency, has excellent foaming and foam stabilizing capabilities in the using process, is not influenced by moisture, provides wider development space and convenience for the baking industry, and promotes the development of the baking industry.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a powder composite foaming agent and a preparation method and application thereof.
Background
At present, the sponge cake in the market is mainly made of a traditional cake oil product, and the cake oil is a paste prepared by compounding a plurality of emulsifiers and adding a solvent and the like. The application field is limited due to the physical state of the paste. With the development of the food industry and the acceleration of the pace of life, premixed flour and powder modifying agents have become the demands of new markets.
At present, the powder composite foaming agent prepared by using the conventional spray drying technology is prepared by using starch syrup with strong water solubility and protein substances as carriers, firstly preparing a molten emulsifier and the carrier substances into emulsion, and then performing spray drying to obtain a powder product. The main mechanism is that the specific surface area of the emulsifier is increased by spray drying, and the emulsifier plays a role in cooperation with the action of the hydrophilic carrier. The prior art uses the conventional spray drying method to prepare powder composite foaming agent, although the paste is converted into powder, the development of premixed powder and modifying agent is limited due to the strong hygroscopicity and agglomeration property of starch syrup and protein materials as carrier materials. So that the prepared premixed flour and the modifier have color change, agglomeration and foaming performance disappearance in serious cases within the shelf life. The reason is that the emulsifier microcapsule embedding body formed by spray drying is easy to absorb moisture and unstable due to the carrier material, so that the embedding structure of the embedding body in drying is damaged due to the intervention of moisture, the emulsifier structure in an activated state is damaged, and finally, the powder composite foaming agent cannot play a foaming role immediately in the using process.
The powder composite foaming agent prepared by the extrusion method is prepared by dry-mixing a plurality of emulsifiers and a carrier starch material, feeding the mixture into a double-screw extruder, forming an aggregated strip-shaped object, and crushing the aggregated strip-shaped object to obtain a powder product. The main principle is that the specific surface area of the emulsifier is increased through the cooperation of extrusion and expansion. At present, in order to ensure the continuity of extrusion, the powder composite foaming agent prepared by an extrusion method has the problems of nonuniform mixing and poor carrier embedding rate. In the using process, the water is not easy to absorb and disperse quickly, the instant activation of the emulsifier is limited, and the foaming performance cannot be fully exerted. The emulsifier mainly increases the surface area by means of the synergistic effect of the high-pressure puffing moments of the starch substances, but the emulsifier cannot uniformly increase the surface area due to uneven dry mixing of the initial materials and randomness of the puffing moments, so that the final result is poor foamability and cannot achieve the expected result.
Disclosure of Invention
Based on the above, the present invention aims to overcome the defects of the prior art and provide a powder composite foaming agent, a preparation method and an application thereof.
In order to realize the purpose, the technical scheme adopted by the invention is as follows: a powder composite foaming agent comprises an emulsifier; the emulsifier comprises the following components: phospholipid, lactic acid fatty acid propylene glycol glycerol mixed ester, mono-diglycerol fatty acid ester, polyglyceryl fatty acid ester, and citric acid fatty acid ester.
The emulsifier in the powder composite foaming agent is a compound of phospholipid, lactic acid fatty acid propylene glycol glycerin mixed ester, mono-diglycerol fatty acid ester, polyglycerol fatty acid ester and citric acid fatty acid ester. The invention uses the closed-loop guidance of phospholipid to induce the whole emulsifier system to form a closed-loop double-layer structure with uneven size.
The invention provides a powder composite foaming agent which can be activated when meeting water in a powder state and can immediately play a role in cold water. The powder composite foaming agent provided by the invention has stable performance and high foaming efficiency, has excellent foaming and foam stabilizing capabilities in the using process, is not influenced by moisture, provides wider development space and convenience for the baking industry, and promotes the development of the baking industry.
Preferably, the emulsifier comprises the following components in parts by weight: 2-8 parts of phospholipid, 40-55 parts of lactic acid fatty acid propylene glycol glycerol mixed ester, 10-20 parts of mono-diglycerol fatty acid ester, 9-25 parts of polyglycerol fatty acid ester and 9-16 parts of citric acid fatty acid ester.
After a great deal of experimental research, the inventor of the application finds that the selection of the type and the weight part of the emulsifier has great influence on the stability of the finally prepared powder composite foaming agent, and the weight part of the emulsifier has better stability under the selection.
Further preferably, the emulsifier comprises the following components in parts by weight: 3-6 parts of phospholipid, 45-50 parts of lactic acid fatty acid propylene glycol glycerol mixed ester, 13-16 parts of mono-diglycerol fatty acid ester, 15-20 parts of polyglycerol fatty acid ester and 9-15 parts of citric acid fatty acid ester. Most preferably, the emulsifier comprises the following components in parts by weight: 5 parts of phospholipid, 48 parts of lactic acid fatty acid propylene glycol glycerin mixed ester, 15 parts of mono-diglycerol fatty acid ester, 18 parts of polyglycerol fatty acid ester and 11 parts of citric acid fatty acid ester.
After a great deal of experimental research, the inventor of the application finds that the selection of the type and the weight part of the emulsifier has great influence on the stability of the finally prepared powder composite foaming agent, and when the emulsifier adopts the components and the weight parts, the stability of the prepared powder composite foaming agent is better.
In addition, the invention provides a powder composite foaming agent, which comprises the following components in parts by weight: 100 portions of emulsifier 130, 200 portions of absolute ethyl alcohol 255, 30 portions to 40 portions of pH regulator, 480 portions of deionized water 590, 803 portions to 6 portions of Tween, and 200 portions of proppant 250; preferably, the powder composite foaming agent comprises the following components in parts by weight: 120 parts of emulsifier, 240 parts of absolute ethyl alcohol, 36 parts of pH regulator, 576 parts of deionized water, 805 parts of tween and 244 parts of proppant.
Further, the invention provides a preparation method of the powder composite foaming agent, which comprises the following steps:
(1) mixing an emulsifier, and then uniformly mixing in absolute ethyl alcohol to obtain a mixed solution A;
(2) dissolving a pH regulator in deionized water, and adjusting the pH value to 7.5-8 to obtain a mixed solution B; dissolving Tween 80 in the mixed solution B, and uniformly mixing to obtain a mixed solution C;
(3) uniformly mixing the mixed solution A and the mixed solution C, stirring at a constant temperature, evaporating under reduced pressure to obtain an emulsion, and performing ultrasonic treatment to obtain a microemulsion;
(4) and adding the microemulsion into a propping agent, uniformly mixing, and performing spray drying to obtain the powder composite foaming agent.
Firstly, the closed-loop guidance of phospholipid is utilized to induce the whole emulsifier system to form a closed-loop double-layer structure with uneven size; and the size of the closed-loop compound is more uniform and the stability is higher through an ultrasonic process, and the microemulsion is a semitransparent or transparent low-viscosity stable system. Then adding a propping agent for spray drying to obtain the powder composite foaming agent with stable performance.
Preferably, in the step (1), the temperature of the absolute ethyl alcohol is 50-60 ℃; in the step (2), the temperature of the deionized water is 50-60 ℃; in the step (3), the temperature of heat preservation and stirring is 50-60 ℃, the time of heat preservation and stirring is 25-35min, and the temperature of reduced pressure evaporation is 40-50 ℃; in the step (4), the proppant is at least one of erythritol, solid sorbitol and trehalose.
Preferably, in the step (2), the pH regulator is a mixture of sodium pyrophosphate and sodium citrate, and the weight ratio of sodium pyrophosphate to sodium citrate is: sodium pyrophosphate: sodium citrate (75-85): 15-25); further preferably, the pH regulator is a mixture of sodium pyrophosphate and sodium citrate, and the weight ratio of sodium pyrophosphate to sodium citrate is: sodium pyrophosphate: and (5) adding 85 parts of sodium citrate to 15 parts of sodium citrate.
The pH regulator is alkaline in aqueous solution, has the function of regulating the pH value and also plays a role as a weak gel stabilizer in a system. The final powder composite foaming agent has the effects of increasing the consistency of a water phase of the batter and indirectly enhancing the stability of a foam interfacial film of the batter system in the using process.
Further, the invention provides the application of the powder composite foaming agent in the field of food additives; preferably, the invention provides application of the powder composite foaming agent in cakes, milk cover premixed flour, ice cream premixed flour and cream premixed flour.
The invention provides premixed flour which comprises the following components in parts by weight: 85 parts of low-gluten flour, 80-90 parts of white granulated sugar, 15-20 parts of corn starch, 0.5-1.5 parts of salt and 10-15 parts of powder composite foaming agent.
The invention provides a cake using the premixed flour, which comprises the following components in parts by weight: 150-250 parts of eggs, 40-50 parts of water, 45-55 parts of soybean oil, 80-90 parts of low-gluten flour, 80-90 parts of white granulated sugar, 15-20 parts of corn starch, 0.5-1.5 parts of salt and 10-15 parts of powder composite foaming agent.
Compared with the prior art, the invention has the beneficial effects that: (1) the powder composite foaming agent prepared by the invention has particularly excellent stability, and can quickly exert the activity when meeting water in use. The invention adopts the technique of preparing the microemulsion by the pretreatment of the compound emulsifier, so that the prepared powder composite foaming agent has more stable performance. The cake premixed flour and the improver prepared by the method can be stably stored without reducing the performance and keep a good state in the shelf life even if the cake premixed flour and the improver are transported at a high temperature of 60 ℃. (2) The emulsifier prepared by the technology is a closed-loop bilayer in a microstructure, is stable at normal temperature, and rapidly spreads into a straight-chain bilayer in water during use to rapidly exert activity. (3) The cake made of the powder composite foaming agent prepared by the invention has very moist mouthfeel and good elasticity. (4) The powder composite foaming agent prepared by the invention has strong foaming performance, can be taken at any time and is convenient to use. As an additive, the cost is greatly reduced. A limited amount of addition can be effective.
Detailed Description
To better illustrate the objects, aspects and advantages of the present invention, the present invention will be further described with reference to specific examples.
In the examples, the experimental methods used were all conventional methods unless otherwise specified, and the materials, reagents and the like used were commercially available unless otherwise specified.
Examples 1 to 8 and comparative examples 1 to 4
The preparation method of the powder composite foaming agent of the embodiments 1 to 8 and the comparative examples 1 to 4 of the invention comprises the following steps: (1) mixing the emulsifiers, and then uniformly mixing in absolute ethyl alcohol at 50 ℃ to obtain a mixed solution A;
(2) dissolving a pH regulator in deionized water at 50 ℃, and adjusting the pH value to 7.5 to obtain a mixed solution B; dissolving Tween 80 in the mixed solution B, and uniformly mixing to obtain a mixed solution C;
(3) uniformly mixing the mixed solution A and the mixed solution C, stirring at a constant temperature, evaporating under reduced pressure to obtain an emulsion, and performing ultrasonic treatment to obtain a microemulsion; the temperature of heat preservation and stirring is 50 ℃, the time of heat preservation and stirring is 35min, and the temperature of reduced pressure evaporation is 40 ℃;
(4) adding the microemulsion into a propping agent (erythritol), uniformly mixing, and performing spray drying to obtain the powder composite foaming agent;
the powder composite foaming agent comprises the following components in parts by weight: 120 parts of emulsifier, 240 parts of absolute ethyl alcohol, 36 parts of pH regulator, 576 parts of deionized water, 805 parts of tween and 244 parts of proppant.
Example 9
The preparation method of the powder composite foaming agent of the embodiment 9 of the invention is as follows, the components and the parts by weight of the emulsifier in the powder composite foaming agent of the embodiment 9 are completely the same as those in the embodiment 1;
the preparation method of the powder composite foaming agent of the embodiment 9 of the invention comprises the following steps:
(1) mixing emulsifiers, and then uniformly mixing the emulsifiers in absolute ethyl alcohol at 60 ℃ to obtain a mixed solution A;
(2) dissolving a pH regulator in deionized water at 60 ℃, and adjusting the pH value to 8 to obtain a mixed solution B; dissolving Tween 80 in the mixed solution B, and uniformly mixing to obtain a mixed solution C;
(3) uniformly mixing the mixed solution A and the mixed solution C, stirring at a constant temperature, evaporating under reduced pressure to obtain an emulsion, and performing ultrasonic treatment to obtain a microemulsion; the temperature of heat preservation and stirring is 60 ℃, the time of heat preservation and stirring is 25min, and the temperature of reduced pressure evaporation is 50 ℃;
(4) adding a propping agent (at least one of erythritol, solid sorbitol and trehalose) into the microemulsion, uniformly mixing, and performing spray drying to obtain the powder composite foaming agent;
the powder composite foaming agent comprises the following components in parts by weight: 100 parts of emulsifier, 200 parts of absolute ethyl alcohol, 30 parts of pH regulator, 480 parts of deionized water, 803 parts of tween and 200 parts of propping agent.
Comparative example 5 is a commercially available product: basf et al
543SP；
The components and parts by weight of the emulsifier in the powder composite foaming agent of examples 1-8 and comparative examples 1-4 are selected as shown in tables 1 and 2;
TABLE 1
TABLE 2
Stability test
The test process comprises the following steps: in the practical test process of the invention, the formula of the premixed flour and the cake is as follows, and the powder composite foaming agent is not limited to be used in the formula;
a premixed powder comprises the powder composite foaming agent of the invention in the embodiments 1-9 and the comparative examples 1-5, and comprises the following components in parts by weight: 85 parts of low-gluten flour, 85 parts of white granulated sugar, 17 parts of corn starch, 1 part of salt and 12 parts of a powder composite foaming agent;
a cake comprises the powder composite foaming agent of the embodiment 1-9 and the comparative example 1-5 of the invention, and comprises the following components in parts by weight: 200 parts of eggs, 45 parts of water, 50 parts of soybean oil, 85 parts of low-gluten flour, 85 parts of white granulated sugar, 17 parts of corn starch, 1 part of salt and 12 parts of a powder composite foaming agent;
the operation is as follows: mixing all the raw materials except oil uniformly until no particles exist, beating at a medium speed, adding oil, stirring at a low speed, and filling into a 8-inch die. Baking: 450g, 175 ℃ on the upper fire and 160 ℃ on the lower fire for 40 minutes.
Preparing the powder composite foaming agent prepared in the examples 1-9 and the comparative examples 1-4 into premixed flour, storing the premixed flour at 55 ℃ for 0 day, 14 days and 30 days, and detecting the stability of the premixed flour after preparing cake finished products according to the cake formula; synchronously carrying out stability test on the product of the commercial comparative example 5;
and (3) test results: the test criteria are shown in table 3;
TABLE 3
The test results are shown in tables 4-6:
TABLE 0-day storage at 455 ℃ Effect characterisation
As can be seen from Table 4, the powder composite foaming agents prepared in examples 1 to 9 were prepared into premixed flour, which was stored at 55 ℃ for 0 day and was in a physically uniform powder state, consistent in color and no off-flavor; after the cake is prepared into a cake finished product according to the cake formula, the cake has the advantages of large tissue volume, no retraction, uniform and fine tissue, and moist and soft cake mouthfeel. The powder composite foaming agent prepared in comparative examples 1-4 is prepared into premixed flour, the premixed flour is stored for 0 day at 55 ℃, the physical state of the premixed flour is scored to be 6-7 minutes, and the texture and the mouthfeel of cakes are good after cake finished products are prepared according to the cake formula.
TABLE 555 ℃ Effect characterization after 14 days storage
As can be seen from Table 5, the powder composite foaming agents prepared in examples 1 to 9 were prepared as premixed powders, stored at 55 ℃ for 14 days, and after 14 days of accelerated destruction test at high temperature, the physical state of the premixed powders was still good; after the cake is prepared into a cake finished product according to the cake formula, the cake has the advantages of large tissue volume, no retraction, uniform and fine tissue, moist and soft taste, and only a few big holes appear in individual cakes.
Comparative examples 1-2 showed strong instability in placement due to the absence of one of the emulsifiers, and after the cake was prepared as a finished product, the mouthfeel was significantly reduced and the texture state of the cake was reduced; comparative examples 3 to 4 also showed strong instability in standing due to the fact that the content of the emulsifier component was not within the specific range of the present invention, the mouthfeel was remarkably decreased and the texture state of the cake was decreased after the cake was prepared as a finished product. Comparative example 5 a commercially available powder composite foaming agent 543 is unstable after storage, and after being prepared into a cake finished product, the taste is significantly reduced and the texture state of the cake is reduced.
TABLE 655 ℃ Effect characterisation for 30 days storage
As can be seen from Table 6, the powder composite foaming agents prepared in examples 1 to 9 were prepared into premixed flour, stored at 55 ℃ for 30 days, and after 30-day high-temperature accelerated-failure experiments, the premixed flour was still in good physical state, and after the premixed flour was prepared into cake finished products, the cake had large tissue volume, no retraction, uniform and fine tissue, and the cake had moist and soft mouthfeel, which still met the demands in all aspects.
The premixed flour of comparative examples 1 to 5 was stored at 55 ℃ for 30 days, and after an accelerated destruction test at a high temperature of 30 days, the physical state of the premixed flour became remarkably lumpy and discolored, and after the premixed flour was prepared into a cake finished product, the cake had a small volume, had no remarkable honeycomb structure, had poor mouthfeel and had remarkable mushy mouthfeel.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (10)
1. A powder composite foaming agent, which is characterized by comprising an emulsifier; the emulsifier comprises the following components: phospholipid, lactic acid fatty acid propylene glycol glycerol mixed ester, mono-diglycerol fatty acid ester, polyglyceryl fatty acid ester, and citric acid fatty acid ester.
2. The powder composite blowing agent of claim 1 wherein the emulsifier comprises the following components in parts by weight: 2-8 parts of phospholipid, 40-55 parts of lactic acid fatty acid propylene glycol glycerol mixed ester, 10-20 parts of mono-diglycerol fatty acid ester, 9-25 parts of polyglycerol fatty acid ester and 9-16 parts of citric acid fatty acid ester.
3. The powder composite blowing agent of claim 2 wherein the emulsifier comprises the following components in parts by weight: 3-6 parts of phospholipid, 45-50 parts of lactic acid fatty acid propylene glycol glycerol mixed ester, 13-16 parts of mono-diglycerol fatty acid ester, 15-20 parts of polyglycerol fatty acid ester and 9-15 parts of citric acid fatty acid ester.
4. The powder composite blowing agent of claim 3 wherein the emulsifier comprises the following components in parts by weight: 5 parts of phospholipid, 48 parts of lactic acid fatty acid propylene glycol glycerin mixed ester, 15 parts of mono-diglycerol fatty acid ester, 18 parts of polyglycerol fatty acid ester and 11 parts of citric acid fatty acid ester.
5. The powder composite blowing agent of any one of claims 1 to 4 comprising the following components in parts by weight: 100 portions of emulsifier 130, 200 portions of absolute ethyl alcohol 255, 30 portions to 40 portions of pH regulator, 480 portions of deionized water 590, 803 portions to 6 portions of Tween, and 200 portions of proppant 250; preferably, the powder composite foaming agent comprises the following components in parts by weight: 120 parts of emulsifier, 240 parts of absolute ethyl alcohol, 36 parts of pH regulator, 576 parts of deionized water, 805 parts of tween and 244 parts of propping agent.
6. A method of preparing the powder composite blowing agent of claim 5, comprising the steps of:
(1) mixing an emulsifier, and then uniformly mixing in absolute ethyl alcohol to obtain a mixed solution A;
(2) dissolving a pH regulator in deionized water, and adjusting the pH value to 7.5-8 to obtain a mixed solution B; dissolving Tween 80 in the mixed solution B, and uniformly mixing to obtain a mixed solution C;
(3) uniformly mixing the mixed solution A and the mixed solution C, stirring at a constant temperature, evaporating under reduced pressure to obtain an emulsion, and performing ultrasonic treatment to obtain a microemulsion;
(4) and adding the microemulsion into a propping agent, uniformly mixing, and performing spray drying to obtain the powder composite foaming agent.
7. The method for preparing a powder composite blowing agent according to claim 6, wherein the temperature of the absolute ethanol in the step (1) is 50 to 60 ℃; in the step (2), the temperature of the deionized water is 50-60 ℃; in the step (3), the temperature of heat preservation and stirring is 50-60 ℃, the time of heat preservation and stirring is 25-35min, and the temperature of reduced pressure evaporation is 40-50 ℃; in the step (4), the proppant is at least one of erythritol, solid sorbitol and trehalose.
8. The method for preparing the powder composite foaming agent according to claim 6, wherein in the step (2), the pH regulator is a mixture of sodium pyrophosphate and sodium citrate, and the weight ratio of the sodium pyrophosphate to the sodium citrate is as follows: sodium pyrophosphate: sodium citrate (75-85): 15-25); preferably, the pH regulator is a mixture of sodium pyrophosphate and sodium citrate, and the weight ratio of the sodium pyrophosphate to the sodium citrate is as follows: sodium pyrophosphate: and (5) adding 85 parts of sodium citrate to 15 parts of sodium citrate.
9. Use of the powder composite foaming agent of claim 5 in the field of food additives.
10. The premixed flour is characterized by comprising the following components in parts by weight: 80-90 parts of low-gluten flour, 80-90 parts of white granulated sugar, 15-20 parts of corn starch, 0.5-1.5 parts of salt and 10-15 parts of powder composite foaming agent.
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| CN105072922A (en) * | 2013-03-29 | 2015-11-18 | 第一工业制药株式会社 | Powder emulsifying agent composition and method for producing same |
| CN108208066A (en) * | 2018-01-22 | 2018-06-29 | 广东广益科技实业有限公司 | Composite emulsifier and preparation method thereof |
| CN108835160A (en) * | 2018-08-01 | 2018-11-20 | 广东奇乐趣食品科技有限公司 | A kind of souffles muffin premixed powder and its application |
| CN109588436A (en) * | 2018-11-19 | 2019-04-09 | 广州市科谷食品有限公司 | A kind of compound emulsifying agent |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105072922A (en) * | 2013-03-29 | 2015-11-18 | 第一工业制药株式会社 | Powder emulsifying agent composition and method for producing same |
| CN108208066A (en) * | 2018-01-22 | 2018-06-29 | 广东广益科技实业有限公司 | Composite emulsifier and preparation method thereof |
| CN108835160A (en) * | 2018-08-01 | 2018-11-20 | 广东奇乐趣食品科技有限公司 | A kind of souffles muffin premixed powder and its application |
| CN109588436A (en) * | 2018-11-19 | 2019-04-09 | 广州市科谷食品有限公司 | A kind of compound emulsifying agent |
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