CN103202415A - Composite emulsifier with oxidation resistance for food paste essence - Google Patents
Composite emulsifier with oxidation resistance for food paste essence Download PDFInfo
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- CN103202415A CN103202415A CN201310134846XA CN201310134846A CN103202415A CN 103202415 A CN103202415 A CN 103202415A CN 201310134846X A CN201310134846X A CN 201310134846XA CN 201310134846 A CN201310134846 A CN 201310134846A CN 103202415 A CN103202415 A CN 103202415A
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- emulsifying agent
- compound emulsifying
- fatty acid
- paste essence
- ester
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Abstract
The invention relates to a composite emulsifier with oxidation resistance for food paste essence. The composite emulsifier comprises the components of vitamin E, sucrose fatty acid ester, fatty acid monoglyceride, CMC (Carboxymethylcellulose), fumaric acid, NaHCO3, CaSO4 and propylene glycol monoaliphatic ester. The composite emulsifier with oxidation resistance provided by the invention can provide an excellent emulsifying ability even with greases and proteins, and the emulsifier placed for a long time is still stable, free from rancidity and good in using performance.
Description
Technical field
The invention belongs to food technology field, particularly a kind of compound emulsifying agent with antioxygenic property that is applied to food paste essence.
Background technology
Lotion essence is generally formed a kind of objective unsettled dispersion by protein, fat, carbohydrate, dietary fibre, starch based, vitamin and mineral matter etc., the suspension that existing protein microbeads forms, the emulsion that has lipoid material to form again also has the true solution that forms with carbohydrate, salt.Even this complex system adopts state-of-the-art processing equipment and processing technology, also be difficult to reach the quality requirement of essence, problems such as oil reservoir come-up, albumen precipitation, pigment cohesion in various degree can take place.And lotion essence contains animal, the vegetable fat characteristic of enriching local flavor with it and is extensively favored by the client, but along with the prolongation of standing time and the fluctuation of temperature all can cause the oxidation of product internal grease to breathe out the problem that loses.In the food flavor industry, still there is not effective solution at present, contain the Special food system of multiple proteins, multiple fat at such, the invention provides and use sense and ageing stability height, be difficult for breathing out food compound emulsifying agent and the using method thereof that loses, to address the above problem.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of compound emulsifying agent and using method thereof of being applied to food paste essence of using sense and ageing stability height, difficult Kazakhstan to lose.
The technical solution used in the present invention is:
The invention provides a kind of compound emulsifying agent with antioxygenic property, the composition of this compound emulsifying agent comprises: vitamin E, sucrose fatty ester, fatty acid monoglyceride, CMC(carboxymethyl cellulose), fumaric acid, NaHCO
3, CaSO
4With the propane diols mono fatty acid ester.
Particularly, the addition of each composition is: (a) vitamin E: 3-15%, (b) sucrose fatty ester: 4-11%, (c) fatty acid monoglyceride: 30-45%, (d) CMC:7-12%, (e) fumaric acid: 1.2-2.5%, (f) NaHCO
3: 2.8-4.3%, (g) CaSO
4: 1-3.6%, (h) propane diols mono fatty acid ester: 25-38%.Described percentage is mass percent, and the mass percent sum of each composition is 100%.
Preferably, the addition of each composition is: (a) vitamin E: 5%, and (b) sucrose fatty ester: 6%, (c) fatty acid monoglyceride: 40%, (d) CMC:10%, (e) fumaric acid: 1.8%, (f) NaHCO
3: 3.2%, (g) CaSO
4: 1.5%, (h) propane diols mono fatty acid ester: 32.5%.
Raw material specification is: vitamin E (Delta-Tocopherol content＞20%, total tocopherol content 〉=90%), other preferred marketable material.
The present invention also provides the preparation method of above-mentioned compound emulsifying agent, comprises the steps: above-mentioned raw materials is mixed in proportion, and vacuum packaging, lucifuge low temperature (0-4 ℃) is refrigeration down.
The present invention also provides the application of above-mentioned compound emulsifying agent in preparation food paste essence.Preferably, the addition of compound emulsifying agent is 0.1-1%, with respect to the total restatement of paste essence.
The present invention also provides the using method of above-mentioned compound emulsifying agent, comprises the steps:
Be dissolved in minor amounts of propylene glycol by 0.1-1% addition (with respect to paste essence gross weight) when 1), compound emulsifying agent being used;
2), water miscible raw material in the paste essence mixed the back be heated to 90～100 ℃ after water-soluble, be cooled to 70-80 ℃ again, get water-soluble part;
3) after, simultaneously oil-soluble raw material in the paste essence being mixed, be heated above 10-15 ℃ of its fusing point, get oily molten part;
In empty, add earlier step 1) gained emulsifying agent, add the oily molten part of step 3) gained while stirring, add step 2 again) the water-soluble part of gained, after grinding by colloid mill at last, be pressurized to homogeneous behind the 110Mpa with homogenizer again, get finished product.
Compound emulsifying agent of the present invention can form interfacial film in oil/water termination, so that have a certain amount of electric charge on the interface or reduce oil/water termination tension force effect, different modes makes the emulsion of oil/water more stable, has stoped mutually combining of oil droplet.In addition, this emulsifying agent can with protein particulate and other particle interactions, they are assembled in modes such as complexings on the particle that adds to protection, the electric charge of protected particle or its solvation film are strengthened or both strengthen simultaneously; What have also forms network structure with thickening stabilizing agent in emulsion, to support particle.These effects can both stop particle to interosculate to become big to a certain extent, maintenance system stable.
Find that after deliberation the food emulsifier sucrose ester is applied to that emulsification function is not only arranged in many fatty foods, prevents that in addition fatty foods from causing the food degradation effects because of Oxidation of Fat and Oils.Because of sucrose ester can oil-control crystalline growth, and with Ve anti-Oxidation of Fat and Oils synergistic effect is arranged.The sucrose ester that Ve (tocopherol) and hydroxyl value are high is used, and antioxygenic property is more excellent, can effectively prevent oxidations such as lard, and the high sucrose ester antioxygenic property of the general hydroxyl value sucrose ester lower than hydroxyl value is strong.
The beneficial effect that the present invention has:
The present invention is the compound emulsifying agent with antioxygenic property, contains multiple grease, multiple proteins and still has excellent emulsifying ability even can provide, long-time place still stable, do not have breathe out lose, serviceability is good.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment, but do not limit protection scope of the present invention.
Embodiment 1
A kind of compound emulsifying agent with antioxygenic property, the addition of each composition is: (a) vitamin E (Delta-Tocopherol content＞20%, total tocopherol content 〉=90%): 5g, (b) sucrose fatty ester: 6g, (c) fatty acid monoglyceride: 40g, (d) CMC:10g, (e) fumaric acid: 1.8g, (f) NaHCO
3: 3.2g, (g) CaSO
4: 1.5g, (h) propane diols mono fatty acid ester: 32.5g.The preparation method of this compound emulsifying agent is: above-mentioned raw materials mixed, can get the 100g compound emulsifying agent, and vacuum packaging, lucifuge low temperature (0-4 ℃) is stored refrigerated down.
Embodiment 2
A kind of compound emulsifying agent with antioxygenic property, the addition of each composition is: (a) vitamin E (Delta-Tocopherol content＞20%, total tocopherol content 〉=90%): 14g, (b) sucrose fatty ester: 8g, (c) fatty acid monoglyceride: 36g, (d) CMC:8g, (e) fumaric acid: 2g, (f) NaHCO
3: 3.7g, (g) CaSO
4: 1.3g, (h) propane diols mono fatty acid ester: 27g.The preparation method of this compound emulsifying agent is: above-mentioned raw materials mixed, can get the 100g compound emulsifying agent, and vacuum packaging, lucifuge low temperature (0-4 ℃) is stored refrigerated down.
Application Example 1
For the preparation of paste essence, method is as follows with compound emulsifying agent of the present invention:
The compound emulsifying agent of this embodiment 1 adds in the 1Kg beef paste essence 5327 in 0.3% ratio, accurately takes by weighing the 3g compound emulsifying agent and places container, after the dissolving of adding minor amounts of propylene glycol, with oil-soluble raw material in the beef paste essence 5327, comprising: refining butter 100g, neatsfoot stock 45g, be heated to 50 ℃, pour in the container and stir, again with water-soluble material in the beef paste essence 5327, comprise: the big fennel powder of 10g, the 6g ground cinnamon, 9g ground nutmeg, 8g amomum powder, 20g green onion powder, 30g garlic powder, 59g dusty yeast, 85g powdered soy, 110g salt, the 100g maltodextrin, 5gI+G, 410g water, be heated to 100 ℃ earlier, be cooled to 80 ℃ again, pour in the container, after grinding by colloid mill at last, multiplexing homogenizer is pressurized to homogeneous behind the 110Mpa, can get finished product.
Placement state half a year does not have to breathe out and loses the phenomenon generation as before, guarantees that product is good in shelf-life internal state and flavor stability.With compare without the product that adds this compound emulsifying agent or add single emulsifying agent (sucrose fatty ester, fatty acid monoglyceride or propane diols mono fatty acid ester), no grease come-up, protein body sinks, breathes out and lose phenomenons such as rotten, system obviously prolongs stabilization time, and find that through sensory evaluation product colour, local flavor do not have significant change, do not have influence to product sensory.
Claims (7)
1. compound emulsifying agent with antioxygenic property, it is characterized in that: the composition of this compound emulsifying agent comprises: vitamin E, sucrose fatty ester, fatty acid monoglyceride, CMC, fumaric acid, NaHCO
3, CaSO
4With the propane diols mono fatty acid ester.
2. according to the described a kind of compound emulsifying agent with antioxygenic property of claim 1, it is characterized in that: the addition of each composition is: (a) vitamin E: 3-15%, (b) sucrose fatty ester: 4-11%, (c) fatty acid monoglyceride: 30-45%, (d) CMC:7-12%, (e) fumaric acid: 1.2-2.5%, (f) NaHCO
3: 2.8-4.3%, (g) CaSO
4: 1-3.6%, (h) propane diols mono fatty acid ester: 25-38%.Described percentage is mass percent, and the mass percent sum of each composition is 100%.
3. according to the described a kind of compound emulsifying agent with antioxygenic property of claim 2, it is characterized in that: the addition of each composition is: (a) vitamin E: 5%, (b) sucrose fatty ester: 6%, (c) fatty acid monoglyceride: 40%, (d) CMC:10%, (e) fumaric acid: 1.8%, (f) NaHCO
3: 3.2%, (g) CaSO
4: 1.5%, (h) propane diols mono fatty acid ester: 32.5%.
4. the preparation method of each described compound emulsifying agent of claim 1-3 is characterized in that: comprise the steps: described raw material is mixed in proportion vacuum packaging, refrigeration under the lucifuge low temperature (0-4 ℃).
5. the application of each described compound emulsifying agent of claim 1-3 in preparation food paste essence.
6. application according to claim 5 is characterized in that: the addition of compound emulsifying agent is 0.1-1%, with respect to the total restatement of paste essence.
7. the using method of each described compound emulsifying agent of claim 1-3 is characterized in that: comprise the steps:
Be dissolved in minor amounts of propylene glycol by 0.1-1% addition (with respect to paste essence gross weight) when 1), compound emulsifying agent being used;
2), water miscible raw material in the paste essence mixed the back be heated to 90～100 ℃ after water-soluble, be cooled to 70-80 ℃ again, get water-soluble part;
3) after, simultaneously oil-soluble raw material in the paste essence being mixed, be heated above 10-15 ℃ of its fusing point, get oily molten part;
In empty, add earlier step 1) gained emulsifying agent, add the oily molten part of step 3) gained while stirring, add step 2 again) the water-soluble part of gained, after grinding by colloid mill at last, be pressurized to homogeneous behind the 110Mpa with homogenizer again, get finished product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310134846.XA CN103202415B (en) | 2013-04-17 | 2013-04-17 | A kind of compound emulsifying agent with antioxygenic property of food paste essence |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310134846.XA CN103202415B (en) | 2013-04-17 | 2013-04-17 | A kind of compound emulsifying agent with antioxygenic property of food paste essence |
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| CN103202415A true CN103202415A (en) | 2013-07-17 |
| CN103202415B CN103202415B (en) | 2018-05-18 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279792A (en) * | 2017-07-13 | 2017-10-24 | 诸城市东方食品有限公司 | A kind of rattan green pepper chicken row and its manufacture craft |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103780A (en) * | 2007-07-04 | 2008-01-16 | 美晨集团股份有限公司 | Powder composite cake emulsifier and its preparation method |
-
2013
- 2013-04-17 CN CN201310134846.XA patent/CN103202415B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103780A (en) * | 2007-07-04 | 2008-01-16 | 美晨集团股份有限公司 | Powder composite cake emulsifier and its preparation method |
Non-Patent Citations (3)
| Title |
|---|
| 侯振建: "食品添加剂和配料在香精生产中的应用", 《中国食品添加剂》 * |
| 张淑玲等: "复合乳化剂在乳化香精中的应用", 《香料香精化妆品》 * |
| 王亦芸: "蔗糖酯的抗菌作用和抑制油脂败坏的效果", 《食品工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279792A (en) * | 2017-07-13 | 2017-10-24 | 诸城市东方食品有限公司 | A kind of rattan green pepper chicken row and its manufacture craft |
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| CN103202415B (en) | 2018-05-18 |
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