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Food micro-emulsion composition used as bread modifier and preparation method of food micro-emulsion composition

A technology of microemulsion and composition, which is applied in food preparation, baked food, food science, etc., to achieve the effects of enhanced stability, good softness, and slow aging speed

Active Publication Date: 2014-03-26
GUANGZHOU EMF EMULSIFIER FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the method of making the resulting bread soft and maintaining softness for a long time by adding an emulsifier composition to the bread has not yet been reported.

Method used

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  • Food micro-emulsion composition used as bread modifier and preparation method of food micro-emulsion composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The food microemulsion composition used as a bread modifier was prepared according to the following steps 1 and 2.

[0021] Step 1. Preparation of food microemulsion: 90% water, 2.3% palm kernel oil, 7% lactic palmitin glyceride (produced by Rikenvitamin Japan), 0.7% monocitrate glyceride and double lemon Acid glycerides (produced by Rikenvitamin Co., Ltd., Japan) mixture was stirred at a speed of 3000 r / min at 40 ° C, and homogeneously mixed under a high pressure of 20 Mpa at the same time, and then cooled to room temperature to obtain a food microemulsion; The content of monoester in the ester is 90%, and the mixture of glyceryl monocitrate and glyceryl dicitrate accounts for 75% of the total ester. The appearance of the obtained food microemulsion is completely transparent, and its average particle size is about 85 nm as measured by DELSA NANOS particle size distribution instrument of BECKMAN COULTER Company.

[0022] Step 2. Use ultra-high pressure to proces...

Embodiment 2

[0024] Prepare the food microemulsion according to step 1 in Example 1, and then adopt a one-step boosting method to process the food microemulsion, that is: seal the above food microemulsion in a flexible film packaging bag and put it into a high-pressure cavity; The initial value is 100 Mpa, then rises from 100 Mpa to 550 Mpa, and the boost time is 10 minutes; after the pressure is maintained at 550 Mpa for 2 minutes, the pressure is released, and the food microemulsion composition is taken out for use.

Embodiment 3

[0026] When the food microemulsion composition was processed by ultra-high pressure, the pressure was first increased to 100 Mpa, then increased from 100 Mpa to 150 Mpa within 30 s, and kept at 150 Mpa for 30 s. Other steps of preparing this food microemulsion composition are with embodiment 1.

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Abstract

The invention relates to a food micro-emulsion composition used as a bread modifier and a preparation method of the food micro-emulsion composition. The food micro-emulsion composition is used for bread preparation, and is composed of a mixtureof a water phase, an oil phase, LACTEM, single citric acid glyceride and bi-citric-acid glyceride. The preparation method includes the first step of preparing food micro-emulsion, specifically speaking, carrying out high-speed stirring on the components at 35-65 DEG C and enabling the components to be mixed evenly in a high pressure homogenization mode, then, cooling the components to the indoor temperature to obtain the food micro-emulsion, the second step carrying out ultrahigh pressure processing on the food micro-emulsion for 30s-30min, wherein the content of monoester in the LACTEM is over 80%, and the content of the single citric acid glyceride and the content of the bi-citric-acid glyceride account for over 60% of total ester. After the food micro-emulsion composition used as the bread modifier and the preparation method of the food micro-emulsion composition are used in the bread preparation process, the prepared bread has good softness, the ageing speed is low, and the softness can be maintained for more than 10 days.

Description

technical field [0001] The invention relates to a food microemulsion composition and a preparation method thereof, in particular to a food microemulsion composition used as a bread modifier and a preparation method thereof. Background technique [0002] The most notable change that occurs in bread during storage is "aging," also known as "aging," "hardening," or "curing." Bread staleness refers to the phenomenon that the quality of bread decreases during storage. It is manifested by the loss of luster of the skin, the disappearance of aroma, the reduction of moisture, the retrogradation of starch in the crumb, the hardening of slag, and the reduction of soluble starch. The aging of bread shortens its shelf life, thus causing greater economic losses. [0003] In order to solve the problem of bread aging, the patent CN 102038016A published on May 4, 2011 in China discloses the following method: the method increases the water absorption by gelatinizing the seed flour, increase...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36A23L1/03A23L29/00
Inventor 胡勇刚
Owner GUANGZHOU EMF EMULSIFIER FOOD CO LTD
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