Preparation method of pastry compound emulsifier

Abstract

The present invention relates to a food emulsifier, in particular to a preparation method of a pastry compound emulsifier. The preparation method comprises the following steps: preparing a powder foaming emulsifier which is prepared by the following steps: a, uniformly mixing molecular distilled monoglyceride and polyglycerol fatty acid ester according to a weight part ratio of 1:(0.8-0.91) to form a component A; b, uniformly mixing the component A with a carrier japonica rice in a weight ratio of 1:(1.6-2), spraying purified water, and adjusting the moisture to 12-15% to form a component B; and c, extruding and puffing the component B by using a double-screw extrusion puffing machine at an extrusion temperature of 85-115 DEG C until the volume of the japonica rice powder is increased by at least 300%, and after puffing, performing cooling, crushing, sieving and packaging for later use. The emulsifier does not contain cake oil, avoids the harm of propylene glycol to human bodies, protects the health of the human bodies, ensures that the softness and freshness of cakes can be continuously maintained within the quality guarantee period, and remarkably improves the quality of cake bread.

Description

technical field [0001] The invention relates to a food emulsifier, in particular to a preparation method of a pastry compound emulsifier. Background technique [0002] Long shelf life cakes refer to prepackaged foods with a shelf life of about 30 to 90 days. The longer shelf life is convenient for long-distance transportation and sales, and it is also convenient for consumers to carry and eat at home. At present, there is still a relatively broad market demand, especially in early 2020. During the spread of the new coronavirus, the masses must be isolated at home, and it is not convenient to go out to buy food frequently. Changbao pastry and bread are very popular among consumers due to their long shelf life, convenient consumption and rich nutrition. [0003] In the process of pastry preservation, the main problem is the aging of starch. Starch aging will cause the product to dregs and become hard and lose its edible value. The traditional solution is to add emulsifiers wit...

AI Technical Summary

Problems solved by technology

[0002] Long shelf life cakes refer to prepackaged foods with a shelf life of about 30 to 90 days. The longer shelf life is convenient for long-distance transportation and sales, and it is also convenient for consumers to carry and eat at home. At present, there is still a relatively broad market demand, especially in early 2020. During the spread of the new coronavirus, the masses must be isolated at home, and it is not convenient to go out to buy food frequently. Changbao pastry and bread are very popular among consumers due to their long shelf life, convenient consumption and rich nutrition.

[0003] In the process of pastry preservation, the main problem is the aging of starch. Starch aging will cause the product to dregs and become hard and lose its edible value. The traditional solution is to add emulsifiers with cake oil to slow down the aging time of starch; however, Since the main solvent in cake oil is propylene glycol, the national limit for propylene glycol in cakes is ≤3g / kg. Pastries with cake oil often have the hidden danger of propylene glycol exceeding the standard. In 2019, the national market supervision department found that propylene glycol in cakes often exceeds the standard. It has been found that, when added to food and drink in high doses at one time, there is a risk of causing fatal sleepiness and renal impairment

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