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Foaming agent for cakes and preparation method thereof

A cake foaming agent and emulsifier technology, applied in baking, dough processing, food science, etc., can solve the problems of delay in production time, slow flow speed, low fluidity, etc., to improve inelasticity, simple steps, good fluidity

Inactive Publication Date: 2018-04-20
GUANGZHOU TIANHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing foaming agent is paste-like, very viscous, and has low fluidity. When used in industrial production, the flow speed is slow and the production time is delayed

Method used

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  • Foaming agent for cakes and preparation method thereof
  • Foaming agent for cakes and preparation method thereof
  • Foaming agent for cakes and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0043] The preparation method of above-mentioned cake foaming agent, comprises,

[0044] Stirring step: put propylene glycol, emulsifier, preservative and sweetener into the mixer according to the ratio, and stir fully to make the primary mixture;

[0045] Aqueous phase preparation steps: mixing pure water and sorbitol, stirring evenly, heating and keeping warm, to obtain a prefabricated mixture;

[0046] One mixing step: add the primary mixture to the prefabricated mixture and stir evenly to obtain the water phase mixture;

[0047] Emulsification step: pump the water phase mixture into the emulsification pot and heat it;

[0048] Oil phase preparation steps: heating sorbitan monostearate and keeping it warm;

[0049] Secondary mixing step: add the heated sorbitan monostearate into the emulsification pot, mix with the water phase mixture, homogenize and keep warm;

[0050] Cooling and boxing step: put the emulsification pot at room temperature and let it stand, after coolin...

Embodiment 1-10

[0057] The parts by weight of the components of Examples 1-10 are shown in the table below.

[0058] Table 1 Embodiment 1-10 proportioning

[0059]

[0060] Wherein, the emulsifying agent of embodiment 1 is 24 parts of single, diglyceride fatty acid ester, 12 parts of sucrose fatty acid ester; Antistaling agent is monocapric glyceride; Sweetener is 10 parts of cyclamate, 10 parts of neotame.

[0061] The emulsifiers of Examples 2, 4, and 5 are mono- and diglyceride fatty acid esters; the antistaling agent is 2 parts of monocapric glycerides and 4 parts of mono-monoglycerides; the sweetener is saccharin.

[0062] The emulsifier in Example 3 is sucrose fatty acid ester; the antistaling agent is 1 part of monoglyceride and 1 part of sucrose glyceride; the sweetener is 2 parts of neotame, 4 parts of acesulfame potassium and 4 parts of sucralose.

[0063] Embodiment 6-10 is consistent with the component composition of embodiment 1 same content.

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Abstract

The invention discloses a foaming agent for cakes. The foaming agent for the cakes is prepared from the following components in parts by weight: 5 parts to 15 parts of propylene glycol, 16 parts to 26parts of d-sorbitol, 2 parts to 10 parts of sorbitan monostearate, 20 parts to 36 parts of emulsifying agents, 2 parts to 10 parts of fresh-keeping agents, 10 parts to 20 parts of sweetening agents and the balance of purified water. The invention also provides a preparation method of the foaming agent for the cakes. The foaming agent disclosed by the invention can be used at a normal temperature;through collaborative compounding of the components, the phenomena of no elasticity, aging, falling of crumbs and the like of the cakes can be improved, and a soft, delicate and moist taste of the cakes is kept; and moreover, the flowability is good, and large-scale industrial production is conveniently carried out.

Description

technical field [0001] The invention relates to the field of cake preparation, in particular to a cake foaming agent and a preparation method thereof. Background technique [0002] Cake is an ancient western pastry, usually made by oven. The cake is made of eggs, sugar, and wheat flour as main raw materials, with milk, fruit juice, milk powder, salad oil, water, etc. as auxiliary materials. After stirring, modulation, and baking Make a sponge-like dessert. At present, during the cake making, a foaming agent is added to increase the volume and softness of the cake oil. [0003] But, there is following defect in existing foaming agent: [0004] The existing foaming agent is paste-like, very viscous, and has very low fluidity. When used in industrial production, the flow speed is slow and the production time is delayed. Contents of the invention [0005] In order to overcome the deficiencies in the prior art, one of the objectives of the present invention is to provide a f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/18A21D2/16
CPCA21D2/16A21D2/165A21D2/18A21D2/181
Inventor 林坚杨琳
Owner GUANGZHOU TIANHUI FOOD
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