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Emulsifying paste composition special for foods and production technology of emulsifying paste

A production process and composition technology, applied in the fields of food science, application, baking, etc., can solve the problems of short storage time, easy loss of moisture, poor taste, etc., to improve the application function and increase the smooth taste function. , the effect of soft tissue

Inactive Publication Date: 2017-09-08
广州市美日一统食品科技有限公司
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0003] The purpose of the present invention is to provide a special food emulsifying paste composition and its Production Process

Method used

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  • Emulsifying paste composition special for foods and production technology of emulsifying paste
  • Emulsifying paste composition special for foods and production technology of emulsifying paste

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Embodiment Construction

[0018] The present invention will be further described in detail below in conjunction with the accompanying drawings.

[0019] Such as figure 1 A food-specific emulsifying paste composition shown, consisting of 30-40% water, 20-30% sorbitol liquid, 6-10% sorbitan monostearate, mono or / and diglycerol stearate Esters 10-14% (the mono or / and diglycerol stearate is monoglycerol stearate or / and diglyceride stearate), polyglycerol fatty acid ester 4-8%, sucrose fatty acid ester 6 -12%, sodium stearoyl lactylate 3-8%.

[0020] Specifically, after long-term preparation and testing, the food-specific emulsifying paste composition is composed of 35% water, 25% sorbitol liquid, 8% sorbitan monostearate, mono or / and diglyceride stearate 12% polyglycerol fatty acid ester, 6% polyglycerol fatty acid ester, 9% sucrose fatty acid ester, and 5% sodium stearoyl lactylate. The food-specific emulsifying paste composition configured with various substances in this proportion can be used on cakes...

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Abstract

The invention relates to an emulsifying paste composition special for foods. The emulsifying paste composition consists of 30-40% of water, 20-30% of sorbitol liquid, 6-10% of sorbitan monostearate, 10-14% of monoor / and diglyceryl stearate, 4-8% of polyglyceryl fatty ester, 6-12% of sucrose fatty acid ester and 3-8% of sodium stearoyl lactylate. The emulsifying paste composition disclosed by the invention is simple and convenient to make; and besides, a sorbitol composition and an emulsifying agent composition are processed and stirred at a special temperature, so that the application functions are effectively increased, the made emulsifying paste composition can lock moisture in bread, cakes and the like, can maintain food tissue soft, fine and smooth and increase smooth mouth feel.

Description

technical field [0001] The invention relates to a food additive, in particular to an additive for increasing the mouthfeel and freshness of cake food. Background technique [0002] In order to increase the shelf life of food such as bread and cakes, an emulsifying paste composition is mainly added to food such as bread and cakes at present. The main component of the emulsifying paste is composed of glyceryl monostearate. 1. In the process of making cakes, especially in the process of stirring, the oil and water can be better blended together, while the water in bread and cakes will evaporate during the baking process, so that the bread and cakes will be stored for a few days. The tissue becomes dry and prone to slag, and the taste becomes worse and worse. Contents of the invention [0003] The purpose of the present invention is to provide a special food emulsifying paste composition and its Production Process. [0004] A special emulsifying cream composition for food, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/18
CPCA21D2/181
Inventor 向四忠
Owner 广州市美日一统食品科技有限公司
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