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Complex humectant and preparation method thereof

A retaining agent and compound type technology, which is applied in the field of compound moisture retaining agent and its preparation, can solve the problem of cake hardness increasing, achieve the effect of dense taste, and the preparation method is simple and easy to operate

Inactive Publication Date: 2018-06-12
GUANGZHOU TIANHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the existing cake making, the added moisture retaining agent can only keep the moisture of the cake in a short period of time. If the cake is stored for more than two days, the hardness of the cake will increase sharply

Method used

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  • Complex humectant and preparation method thereof
  • Complex humectant and preparation method thereof
  • Complex humectant and preparation method thereof

Examples

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preparation example Construction

[0037] The preparation method of the above-mentioned composite moisture retaining agent comprises:

[0038] One-time mixing step: at room temperature, put phosphate, calcium carbonate, maltitol and polydextrose into the stirring tank according to the proportion and mix evenly to obtain prefabricated materials.

[0039] Secondary mixing step: heat the temperature in the stirring tank to 30-40°C, pour the hydrophilic colloid into the prefabricated mixture, stir while adding, and mix thoroughly to obtain the primary material;

[0040] Sieving step: sieve the primary material to obtain a compound moisture retaining agent.

[0041] As a further embodiment, in the primary mixing step, the stirring speed is 200-300r / min, and the stirring time is 10-20min; in the secondary mixing step, the stirring speed is 100-200r / min, and the stirring time is 15-25min; In the sieving step, the aperture of the sieve is 10-20 mesh.

[0042] Adding a moisture retaining agent to improve the water hol...

Embodiment 1-5

[0045] Table 1 embodiment 1-middle the proportioning of composite moisture retaining agent

[0046]

Phosphate

calcium carbonate

Hydrocolloid

Maltitol

polydextrose

Example 1

70

2

20

2

6

Example 2

79

5

8

5

3

Example 3

80

8

12

1

5

Example 4

50

1

50

9

15

Example 5

180

10

0

0.6

1

[0047] In Example 1, the phosphate is compounded by sodium tripolyphosphate and sodium pyrophosphate at a mass ratio of 6:1; among the hydrocolloids, the mass ratio of carrageenan, locust bean gum and guar gum is 1:2 :1.

[0048] In Example 2, the phosphate is sodium pyrophosphate; in the hydrophilic colloid, the mass ratio of carrageenan, locust bean gum and guar gum is 1:2:1.

[0049] In Example 3, the phosphate is compounded by sodium tripolyphosphate and sodium hexametaphosphate at a mass ratio of 7:1; in the hydrocolloid, the mass ratio of carrageenan, locu...

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Abstract

The invention discloses a complex humectant. The complex humectant is prepared from the following constituents in parts by weight: phosphates 70-95, calcium carbonate 2-8, hydrophilic colloids 5-20, maltitol 1-5 and polydextrose 3-8. The invention also provides a preparation method of the complex humectant. According to the invention, through adding a small amount of the complex humectant into cakes, the water holding capacity of the cakes can be kept and the soft and creamy mouthfeel of the cakes also can be retained.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a compound moisture retaining 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. In the process of storage, transportation, and sales, cakes are easy to become hard, lose their softness, and dry and easy to fall off. Therefore, at present, moisture retaining agents are added to increase the moisture of the cake during the production of the cake and prolong the storage time of the cake. . [0003] But, there is following defect in existing moisture retaining agent: [0004] In the existing cake making, the added moisture retaining agent can only keep the moisture of the cake in a short ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/02A21D2/18
CPCA21D2/02A21D2/181
Inventor 林坚廖云川
Owner GUANGZHOU TIANHUI FOOD
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