阅读说明：本技术 一种铜锣烧用复配乳化剂及其制备方法 (Compound emulsifier for gong burning and preparation method thereof ) 是由 黄福阳 黄建雄 蔡飞猛 张惠民 于 2020-12-30 设计创作，主要内容包括：本发明公开了一种铜锣烧用复配乳化剂及其制备方法,该复配乳化剂按质量份计,包含以下组分：填充剂40-50份、硬脂酸酰乳酸钠15-20份、二乙酰酒石酸单甘酯20-30份、大豆磷脂20-30份、羟丙基二淀粉磷酸酯5-10份、蒸馏单硬脂酸甘油酯5-10份、稳定剂1-2份和植物油20-30份；制备时将硬脂酸酰乳酸钠、二乙酰酒石酸单甘酯、羟丙基二淀粉磷酸酯、蒸馏单硬脂酸甘油酯和植物油搅拌混合,得第一混合料,将填充剂和稳定剂搅拌混合,得第二混合料；再将第一混合料和第二混合料混合搅拌、均质；降温后加入大豆磷脂并搅拌,搅拌均匀后加水冷却。本发明能够改善铜锣烧饼皮的柔软度、保湿和改善口感等食用品质。(The invention discloses a compound emulsifier for gong burning and a preparation method thereof, wherein the compound emulsifier comprises the following components in parts by mass: 40-50 parts of a filler, 15-20 parts of sodium stearoyl lactate, 20-30 parts of diacetyl tartaric acid monoglyceride, 20-30 parts of soybean lecithin, 5-10 parts of hydroxypropyl distarch phosphate, 5-10 parts of distilled glyceryl monostearate, 1-2 parts of a stabilizer and 20-30 parts of vegetable oil; the preparation method comprises stirring and mixing sodium acyl stearate, diacetyl tartaric acid monoglyceride, hydroxypropyl distarch phosphate, distilled glyceryl monostearate and vegetable oil to obtain a first mixture, and stirring and mixing the filler and the stabilizer to obtain a second mixture; mixing, stirring and homogenizing the first mixture and the second mixture; cooling, adding soybean phospholipid, stirring, adding water, and cooling. The invention can improve the softness and moisture retention of the bronze gong cake crust and improve the eating quality such as taste and the like.)

1. The compound emulsifier for the dorayaki firing is characterized by comprising the following components in parts by mass: 40-50 parts of filler, 15-20 parts of sodium stearoyl lactate, 20-30 parts of diacetyl tartaric acid monoglyceride, 20-30 parts of soybean lecithin, 5-10 parts of hydroxypropyl distarch phosphate, 5-10 parts of distilled glyceryl monostearate, 1-2 parts of stabilizer and 20-30 parts of vegetable oil.

2. The compound emulsifier for gong burning according to claim 1, which is characterized by comprising the following components in parts by mass: 44-48 parts of a filling agent, 16-18 parts of sodium stearoyl lactylate, 22-26 parts of diacetyl tartaric acid monoglyceride, 23-27 parts of soybean lecithin, 6-8 parts of hydroxypropyl distarch phosphate, 7-9 parts of distilled glyceryl monostearate, 1-2 parts of a stabilizer and 24-26 parts of vegetable oil.

3. The compound emulsifier for gong burning according to claim 2, characterized in that the compound emulsifier comprises the following components in parts by mass: 46 parts of filler, 17 parts of sodium stearoyl lactylate, 25 parts of diacetyl tartaric acid monoglyceride, 26 parts of soybean lecithin, 7 parts of hydroxypropyl distarch phosphate, 8 parts of distilled glyceryl monostearate, 1.5 parts of stabilizer and 25 parts of vegetable oil.

4. The compound emulsifier for dorayaki according to any one of claims 1 to 3, which is characterized in that: the filler is erythritol liquid.

5. The compound emulsifier for dorayaki according to any one of claims 1 to 3, which is characterized in that: the vegetable oil is peanut oil or soybean oil.

6. The compound emulsifier for dorayaki according to any one of claims 1 to 3, which is characterized in that: the stabilizer is prepared by mixing xanthan gum, locust bean gum and guar gum according to the mass ratio of 2-3:3-5: 1.

7. The compound emulsifier for dorayaki according to any one of claims 1 to 3, characterized in that the preparation method of the compound emulsifier comprises the following steps:

(1) stirring and mixing sodium acyl stearate, diacetyl tartaric acid monoglyceride, hydroxypropyl distarch phosphate, distilled glyceryl monostearate and vegetable oil to obtain a first mixture, and stirring and mixing the filler and the stabilizer to obtain a second mixture;

(2) mixing, stirring and homogenizing the first mixture and the second mixture;

(3) homogenizing, cooling, adding soybean phospholipid, stirring, adding water, and cooling.

8. The compound emulsifier for gong burning according to claim 7, which is characterized in that: in the step (1), when the first mixture and the second mixture are prepared, the stirring and mixing temperature is kept between 84 and 86 ℃.

9. The compound emulsifier for gong burning according to claim 7, which is characterized in that: in the step (2), the homogenizing treatment time is 6-7 min.

10. The compound emulsifier for gong burning according to claim 7, which is characterized in that: in the step (3), water is slowly added, and the water is stopped when the temperature is cooled to 42-45 ℃.

Technical Field

The invention relates to the technical field of bronze gong burning production, and particularly relates to a compound emulsifier for bronze gong burning and a preparation method thereof.

Background

Food emulsifiers are additives in food processing that cause immiscible liquids to form stable emulsions. The food emulsifier has various varieties and wide application range. However, each single emulsifier is often limited in nature, and in order to fully exert the function of the emulsifier, the emulsifier must be compounded to obtain a synergistic effect. There are generally three types of formulation of food emulsifiers: the first is to compound varieties with different properties in the emulsifier to generate a synergistic interaction effect, and the emulsifier can be applied to the manufacture of products such as cake oil, margarine and the like; the second one is that the food additives with different functions such as emulsifier, thickener, quality modifier, preservative, etc. are compounded together to play a multifunctional role, for example, the emulsifier and the thickener are compounded to prepare an ice cream emulsion stabilizer, a protein beverage stabilizer, etc., and the emulsifier, the thickener, amylase, etc. are compounded to prepare the bread modifier. The third is to take an emulsifier as the main and add 1-2 or even more fillers or dispersants as the auxiliary agent to compound according to the special processing technology and the using requirement. The combination of the emulsifier and other food additives is widely used at present.

The bronze gong baked cake is popular among people as a sandwich cake formed by wrapping stuffing with two disc-shaped cake skins. At the same time. With the continuous improvement of living standard and the continuous enhancement of health care consciousness of people, the health of diet is more and more emphasized by people, and especially various foods are expected to have certain functions beneficial to human bodies while having mouthfeel. In the prior art, a compound emulsifier suitable for manufacturing the bronze gong is lacked.

Disclosure of Invention

The invention aims to overcome the problems in the prior art and provides a compound emulsifier for dorayaki and a preparation method thereof.

In order to achieve the technical purpose and achieve the technical effect, the invention is realized by the following technical scheme:

the compound emulsifier for the dorayaki comprises the following components in parts by mass: 40-50 parts of filler, 15-20 parts of sodium stearoyl lactate, 20-30 parts of diacetyl tartaric acid monoglyceride, 20-30 parts of soybean lecithin, 5-10 parts of hydroxypropyl distarch phosphate, 5-10 parts of distilled glyceryl monostearate, 1-2 parts of stabilizer and 20-30 parts of vegetable oil.

Further, the compound emulsifier for gong burning comprises the following components in parts by mass: 44-48 parts of a filling agent, 16-18 parts of sodium stearoyl lactylate, 22-26 parts of diacetyl tartaric acid monoglyceride, 23-27 parts of soybean lecithin, 6-8 parts of hydroxypropyl distarch phosphate, 7-9 parts of distilled glyceryl monostearate, 1-2 parts of a stabilizer and 24-26 parts of vegetable oil.

Further, the compound emulsifier for gong burning comprises the following components in parts by mass: 46 parts of filler, 17 parts of sodium stearoyl lactylate, 25 parts of diacetyl tartaric acid monoglyceride, 26 parts of soybean lecithin, 7 parts of hydroxypropyl distarch phosphate, 8 parts of distilled glyceryl monostearate, 1.5 parts of stabilizer and 25 parts of vegetable oil.

Further, the compound emulsifier for gong burning is prepared from erythritol solution as the filler.

Further, the compound emulsifier for gong burning is described above, and the vegetable oil is peanut oil or soybean oil.

Further, the compound emulsifier for the dorayaki is prepared by mixing xanthan gum, locust bean gum and guar gum according to the mass ratio of 2-3:3-5: 1.

Further, as mentioned above, the preparation method of the compound emulsifier for gong burning comprises the following steps:

(1) stirring and mixing sodium acyl stearate, diacetyl tartaric acid monoglyceride, hydroxypropyl distarch phosphate, distilled glyceryl monostearate and vegetable oil to obtain a first mixture, and stirring and mixing the filler and the stabilizer to obtain a second mixture;

(2) mixing, stirring and homogenizing the first mixture and the second mixture;

(3) homogenizing, cooling, adding soybean phospholipid, stirring, adding water, and cooling.

Further, as mentioned above, the compound emulsifier for sintering the gong is used, and in the step (1), the temperature for stirring and mixing is kept at 84-86 ℃ when the first mixture and the second mixture are prepared.

Further, the compound emulsifier for sintering the Gong is prepared in the step (2), and the homogenizing treatment time is 6-7 min.

Further, as mentioned above, the compound emulsifier for gong burning is added with water slowly in step (3) and cooled to 42-45 ℃, and then the water addition is stopped.

The invention has the beneficial effects that:

the method of the invention has the advantages of simple operation,

in the compound emulsifier provided by the invention, sodium stearoyl lactylate, diacetyl tartaric acid monoglyceride and hydroxypropyl distarch phosphate have a synergistic effect, vegetable oil can stabilize the water-oil balance of the system and stabilize an emulsion system formed by mixing a water phase and an oil phase, distilled glyceryl monostearate is added on the basis, the emulsion effect is exerted in the mixing and foaming processes of batter, the tissue of a gong sesame seed cake skin is more exquisite, the production and preparation of the gong sesame seed cake skin are facilitated, erythritol liquid, soybean phospholipid and a thickening agent are added on the basis, the interaction between protein and lipid compounds in the gong sesame seed cake skin and the compound emulsifier is promoted under the synergistic effect of the erythritol liquid, the complementary effect of the phospholipid and the regulating effect of the thickening agent, the network structure of gluten is kept, and the binding force between the protein and lipid compounds and the compound emulsifier is increased to improve the softness of cakes, Keeping moisture and improving the eating quality such as taste.

Of course, it is not necessary for any one product that embodies the invention to achieve all of the above advantages simultaneously.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, 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.

The following embodiments are relevant to the present invention:

example 1

The compound emulsifier for the dorayaki comprises the following components in parts by mass: 46 parts of filler, 17 parts of sodium stearoyl lactylate, 25 parts of diacetyl tartaric acid monoglyceride, 26 parts of soybean lecithin, 7 parts of hydroxypropyl distarch phosphate, 8 parts of distilled glyceryl monostearate, 1.5 parts of stabilizer and 25 parts of vegetable oil.

In this example, the bulking agent was erythritol and the vegetable oil was peanut oil.

In the embodiment, the stabilizer is formed by mixing xanthan gum, locust bean gum and guar gum according to the mass ratio of 2:4: 1.

The embodiment also provides a preparation method of the compound emulsifier for bronze gong burning, which comprises the following steps:

(1) stirring and mixing sodium acyl stearate, diacetyl tartaric acid monoglyceride, hydroxypropyl distarch phosphate, distilled glyceryl monostearate and vegetable oil to obtain a first mixture, and stirring and mixing the filler and the stabilizer to obtain a second mixture; when the first mixture and the second mixture are prepared, the stirring and mixing temperature is kept at 85 ℃;

(2) mixing the first mixture and the second mixture, stirring, and homogenizing for 6 min;

(3) homogenizing, cooling, adding soybean phospholipid, stirring, adding water, cooling, slowly adding water, and stopping adding water when cooling to 43 deg.C.

Example 2

The compound emulsifier for the dorayaki comprises the following components in parts by mass: 44 parts of filler, 18 parts of sodium stearoyl lactylate, 22 parts of diacetyl tartaric acid ester monoglyceride, 27 parts of soybean phospholipid, 6 parts of hydroxypropyl distarch phosphate, 9 parts of distilled glyceryl monostearate, 1 part of stabilizer and 30 parts of vegetable oil.

In this example, the bulking agent was erythritol and the vegetable oil was peanut oil.

In the embodiment, the stabilizer is formed by mixing xanthan gum, locust bean gum and guar gum according to the mass ratio of 2:5: 1.

The embodiment also provides a preparation method of the compound emulsifier for bronze gong burning, which comprises the following steps:

(1) stirring and mixing sodium acyl stearate, diacetyl tartaric acid monoglyceride, hydroxypropyl distarch phosphate, distilled glyceryl monostearate and vegetable oil to obtain a first mixture, and stirring and mixing the filler and the stabilizer to obtain a second mixture; when the first mixture and the second mixture are prepared, the stirring and mixing temperature is kept at 84 ℃;

(2) mixing the first mixture and the second mixture, stirring, and homogenizing for 7 min;

(3) homogenizing, cooling, adding soybean phospholipid, stirring, adding water, cooling, slowly adding water, and stopping adding water when cooling to 42 deg.C.

Example 3

The compound emulsifier for the dorayaki comprises the following components in parts by mass: 48 parts of a filling agent, 16 parts of sodium stearoyl lactylate, 26 parts of diacetyl tartaric acid monoglyceride, 23 parts of soybean lecithin, 8 parts of hydroxypropyl distarch phosphate, 7 parts of distilled glyceryl monostearate, 2 parts of a stabilizer and 20 parts of vegetable oil.

In this example, the bulking agent was erythritol solution and the vegetable oil was soybean oil.

In the embodiment, the stabilizer is formed by mixing xanthan gum, locust bean gum and guar gum according to the mass ratio of 3:3: 1.

The embodiment also provides a preparation method of the compound emulsifier for bronze gong burning, which comprises the following steps:

(1) stirring and mixing sodium acyl stearate, diacetyl tartaric acid monoglyceride, hydroxypropyl distarch phosphate, distilled glyceryl monostearate and vegetable oil to obtain a first mixture, and stirring and mixing the filler and the stabilizer to obtain a second mixture; when the first mixture and the second mixture are prepared, the stirring and mixing temperature is kept at 86 ℃;

(2) mixing the first mixture and the second mixture, stirring, and homogenizing for 6 min;

(3) homogenizing, cooling, adding soybean phospholipid, stirring, adding water, cooling, slowly adding water, and stopping adding water when cooling to 45 deg.C.

Example 4

The compound emulsifier for the dorayaki comprises the following components in parts by mass: 40 parts of filler, 20 parts of sodium stearoyl lactate, 20 parts of diacetyl tartaric acid monoglyceride, 30 parts of soybean phospholipid, 5 parts of hydroxypropyl distarch phosphate, 10 parts of distilled glyceryl monostearate, 1 part of stabilizer and 30 parts of vegetable oil.

In this example, the bulking agent was erythritol and the vegetable oil was peanut oil.

In the embodiment, the stabilizer is formed by mixing xanthan gum, locust bean gum and guar gum according to the mass ratio of 3:5: 1.

The embodiment also provides a preparation method of the compound emulsifier for bronze gong burning, which comprises the following steps:

(1) stirring and mixing sodium acyl stearate, diacetyl tartaric acid monoglyceride, hydroxypropyl distarch phosphate, distilled glyceryl monostearate and vegetable oil to obtain a first mixture, and stirring and mixing the filler and the stabilizer to obtain a second mixture; when the first mixture and the second mixture are prepared, the stirring and mixing temperature is kept at 85 ℃;

(2) mixing the first mixture and the second mixture, stirring, and homogenizing for 7 min;

(3) homogenizing, cooling, adding soybean phospholipid, stirring, adding water, cooling, slowly adding water, and stopping adding water when cooling to 44 deg.C.

Example 5

The compound emulsifier for the dorayaki comprises the following components in parts by mass: 50 parts of filler, 15 parts of sodium stearyl lactate, 30 parts of diacetyl tartaric acid monoglyceride, 20 parts of soybean lecithin, 10 parts of hydroxypropyl distarch phosphate, 5 parts of distilled glyceryl monostearate, 2 parts of stabilizer and 20 parts of vegetable oil.

In this example, the bulking agent was erythritol and the vegetable oil was peanut oil.

In the embodiment, the stabilizer is formed by mixing xanthan gum, locust bean gum and guar gum according to the mass ratio of 3:4: 1.

The embodiment also provides a preparation method of the compound emulsifier for bronze gong burning, which comprises the following steps:

(1) stirring and mixing sodium acyl stearate, diacetyl tartaric acid monoglyceride, hydroxypropyl distarch phosphate, distilled glyceryl monostearate and vegetable oil to obtain a first mixture, and stirring and mixing the filler and the stabilizer to obtain a second mixture; when the first mixture and the second mixture are prepared, the stirring and mixing temperature is kept at 85 ℃;

(2) mixing the first mixture and the second mixture, stirring, and homogenizing for 7 min;

(3) homogenizing, cooling, adding soybean phospholipid, stirring, adding water, cooling, slowly adding water, and stopping adding water when cooling to 45 deg.C.

The specific components and the weight parts of the components in the embodiments 1-5 of the invention are weighed to prepare the compound emulsifier, and the prepared compound emulsifier is used for preparing the Gong-burning foaming agent. The proportion of the bronze gong burning foaming agent is, by weight, 30% of the compound emulsifier, 10% of the peanut oil and 60% of the starch. The preparation method of the bronze gong burning foaming agent comprises the steps of weighing, stirring and mixing the compound emulsifier, the peanut oil and the starch in proportion, shearing at a high speed for 6min after mixing is finished, then introducing into a high-pressure homogenizer, and homogenizing under the pressure of 250 MPa; and after the homogenization treatment is finished, introducing the mixed solution into a pressure conveying pump, conveying the mixed solution to the top of a spraying tower, wherein the spraying pressure is 1.5MPa, the air inlet temperature is 140 ℃, the air outlet temperature is 100 ℃, and spray drying is carried out to obtain the Gong firing foaming agent.

The preparation method of the bronze gong cake crust comprises the following steps: one-step egg beating method, sieving wheat low gluten flour, white sugar, whole egg, baking powder, water and powder cake foaming agent, putting into an egg beating jar, and mixing at low speed to obtain batter; quickly stirring the batter until the batter is foamed, stirring at a low speed, adding vegetable oil until the vegetable oil is uniformly stirred, and injecting the slurry into a die; adjusting the furnace temperature, wherein the upper fire temperature is 165-190 ℃, the lower fire temperature is 125-160 ℃, and the mold injected with the slurry is placed into an oven for baking for 20-25 min.

The stability performance test method of the bronze gong cake crust comprises the following steps: placing the batter prepared according to the formula at a constant temperature of 30 ℃ for 2h, rapidly stirring and beating the batter for 10min, taking a batter sample, measuring the specific gravity of the batter, and observing the stability of the batter, wherein the condition of the thin batter is determined by naked eyes and can be represented as: good, slightly separated, largely separated.

The aging resistance test method of the bronze gong cake crust comprises the following steps: the quality of the leather quality of the bronze gong sesame seed cake is evaluated by mainly using sensory evaluation as an auxiliary. Taking the pastry in a certain time period, and performing sensory evaluation on the aging resistance: wet, more wet, partially dry (partially aged), and dry (aged).

The specific results are shown in the following table:

item	Stability of	Anti-aging agent
			Example 1	Good taste	Good taste
Example 2	Good taste	Good taste
			Example 3	Good taste	Good taste
Example 4	Good taste	Good taste
			Example 5	Good taste	Good taste

The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.