CN110101071A - Water-soluble food compound emulsifier and production process thereof - Google Patents
Water-soluble food compound emulsifier and production process thereof Download PDFInfo
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- CN110101071A CN110101071A CN201910397828.8A CN201910397828A CN110101071A CN 110101071 A CN110101071 A CN 110101071A CN 201910397828 A CN201910397828 A CN 201910397828A CN 110101071 A CN110101071 A CN 110101071A
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- soluble food
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- 239000003995 emulsifying agent Substances 0.000 title claims abstract description 86
- 235000013305 food Nutrition 0.000 title claims abstract description 83
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 150000001875 compounds Chemical class 0.000 title abstract description 13
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 54
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 30
- 240000008042 Zea mays Species 0.000 claims abstract description 26
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 26
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 26
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 25
- 235000005822 corn Nutrition 0.000 claims abstract description 25
- GGJRAQULURVTAJ-PDBXOOCHSA-N rac-1-alpha-linolenoylglycerol Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(=O)OCC(O)CO GGJRAQULURVTAJ-PDBXOOCHSA-N 0.000 claims abstract description 25
- -1 lipid compounds Chemical class 0.000 claims abstract description 24
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 17
- 239000000194 fatty acid Substances 0.000 claims abstract description 17
- 229930195729 fatty acid Natural products 0.000 claims abstract description 17
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 17
- 239000008158 vegetable oil Substances 0.000 claims abstract description 17
- 108010068370 Glutens Proteins 0.000 claims abstract description 15
- 235000021312 gluten Nutrition 0.000 claims abstract description 14
- 230000003712 anti-aging effect Effects 0.000 claims abstract description 11
- 239000002562 thickening agent Substances 0.000 claims abstract description 11
- 239000002131 composite material Substances 0.000 claims description 69
- 235000019483 Peanut oil Nutrition 0.000 claims description 29
- 239000000312 peanut oil Substances 0.000 claims description 29
- 229940085633 glyceryl linolenate Drugs 0.000 claims description 24
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 19
- 235000015424 sodium Nutrition 0.000 claims description 19
- 239000011734 sodium Substances 0.000 claims description 19
- 229910052708 sodium Inorganic materials 0.000 claims description 19
- ARIWANIATODDMH-UHFFFAOYSA-N Lauric acid monoglyceride Natural products CCCCCCCCCCCC(=O)OCC(O)CO ARIWANIATODDMH-UHFFFAOYSA-N 0.000 claims description 13
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 239000005018 casein Substances 0.000 claims description 9
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 9
- 235000021240 caseins Nutrition 0.000 claims description 9
- 239000000835 fiber Substances 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 6
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 5
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 5
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- 239000001814 pectin Substances 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 5
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 5
- FKOKUHFZNIUSLW-UHFFFAOYSA-N 2-Hydroxypropyl stearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(C)O FKOKUHFZNIUSLW-UHFFFAOYSA-N 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 4
- 239000004359 castor oil Substances 0.000 claims description 4
- 235000019438 castor oil Nutrition 0.000 claims description 4
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 235000021388 linseed oil Nutrition 0.000 claims description 4
- 239000000944 linseed oil Substances 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 239000006210 lotion Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims 1
- 239000000783 alginic acid Substances 0.000 claims 1
- 235000010443 alginic acid Nutrition 0.000 claims 1
- 229920000615 alginic acid Polymers 0.000 claims 1
- 229960001126 alginic acid Drugs 0.000 claims 1
- 150000004781 alginic acids Chemical class 0.000 claims 1
- 239000001540 sodium lactate Substances 0.000 claims 1
- 229940005581 sodium lactate Drugs 0.000 claims 1
- 235000011088 sodium lactate Nutrition 0.000 claims 1
- 241000209094 Oryza Species 0.000 abstract description 49
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 49
- 235000009566 rice Nutrition 0.000 abstract description 49
- 235000018102 proteins Nutrition 0.000 abstract description 15
- 108090000623 proteins and genes Proteins 0.000 abstract description 15
- 102000004169 proteins and genes Human genes 0.000 abstract description 15
- 235000013312 flour Nutrition 0.000 abstract description 8
- 150000002632 lipids Chemical class 0.000 abstract description 3
- 235000003084 food emulsifier Nutrition 0.000 abstract description 2
- 230000003993 interaction Effects 0.000 abstract description 2
- 102000011632 Caseins Human genes 0.000 abstract 1
- 108010076119 Caseins Proteins 0.000 abstract 1
- 150000003904 phospholipids Chemical class 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 229940080237 sodium caseinate Drugs 0.000 abstract 1
- 238000002156 mixing Methods 0.000 description 25
- 238000012360 testing method Methods 0.000 description 23
- 229940083542 sodium Drugs 0.000 description 16
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 15
- 239000000661 sodium alginate Substances 0.000 description 15
- 235000010413 sodium alginate Nutrition 0.000 description 15
- 229940005550 sodium alginate Drugs 0.000 description 15
- ILWVKYVRVNWXHL-UHFFFAOYSA-M sodium;2-hydroxypropanoate;octadecanoic acid Chemical compound [Na+].CC(O)C([O-])=O.CCCCCCCCCCCCCCCCCC(O)=O ILWVKYVRVNWXHL-UHFFFAOYSA-M 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 239000002253 acid Substances 0.000 description 9
- 238000004945 emulsification Methods 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 6
- 235000008429 bread Nutrition 0.000 description 6
- 239000013068 control sample Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 239000000839 emulsion Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
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- 239000000523 sample Substances 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- 208000008589 Obesity Diseases 0.000 description 2
- CMCJFUXWBBHIIL-UHFFFAOYSA-N Propylene glycol stearate Chemical compound CC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O CMCJFUXWBBHIIL-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000005213 imbibition Methods 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
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- 125000003696 stearoyl group Chemical group O=C([*])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 2
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 239000004909 Moisturizer Substances 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004520 agglutination Effects 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003945 anionic surfactant Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000036995 brain health Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
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- 230000008021 deposition Effects 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
- 231100000021 irritant Toxicity 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 238000007443 liposuction Methods 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000001333 moisturizer Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
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- 235000021118 plant-derived protein Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- General Preparation And Processing Of Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a water-soluble food compound emulsifier and a production process thereof, relates to the technical field of food emulsifiers, and solves the problem of insufficient softness of rice and flour products caused by poor interaction between the emulsifier and added protein and lipid when the emulsifier is used for preparing the rice and flour products. A water-soluble food compound emulsifier comprises the following components in parts by weight: 25-35 parts of glycerol; 8-16 parts of phospholipid; 10-16 parts of mono-diglycerol fatty acid ester; 4-8 parts of sodium caseinate; 20-30 parts of vegetable oil; 2-4 parts of an anti-aging agent; 3-5 parts of a preservative; 4-6 parts of a thickening agent; 3-8 parts of corn dietary fiber; 4-8 parts of glycerol mono-linolenate. The water-soluble food compound emulsifier can keep the network structure of gluten in the rice and flour product, and increase the binding force between protein and lipid compounds and the compound emulsifier, so that the rice and flour product has good softness and good edible quality.
Description
Technical field
The present invention relates to food emulsifying agent technical fields, more specifically, it relates to a kind of water-soluble food compound emulsion
Agent and its production technology.
Background technique
Emulsifier is a kind of important food additives, and intramolecular usually has hydrophilic and two kinds of groups of oleophylic, can be
The interface of water and oil forms adsorption layer, and the two is linked up, thus plays emulsification.Appropriate cream is added in flour product
Agent can make ingredient fully emulsified, uniformly mix, prevent oil powder from isolating, can increase the whiteness of product, improve the tenderness of product, change
The flavor of kind product, plays soft fresh-keeping effect, improves product quality, while can also reduce the cost of product.
A kind of composite emulsifier is disclosed in the Chinese invention patent of Publication No. CN105639608A, the emulsifier packet
Containing following components in parts by weight: vegetable oil: 1-20 parts；Phosphatide: 0.2-5.0 parts；Casein sodium: 0.5-10.0 parts；It is sweet
Oil: 1.0-10.0 parts；Sodium alginate: 0.005-0.05 parts；Stearoyl lactylates: 0.1-3.0 parts；Converted starch: 0.1-5.0
Part；Water: 1-50 parts.The method of composite emulsifier, method includes the following steps: (1) is by casein sodium, sodium alginate and water
Mixing, is then heated to 60 DEG C -100 DEG C and makes it dissolve, obtained solution A；(2) by first part's vegetable oil and phosphatide, glycerol and
Optional other food emulsifying agents, being heated to 80 DEG C -110 DEG C dissolves it, obtained solution B；(3) by second part vegetable oil with
Stearoyl lactylates, converted starch are mixed to homogeneous, obtain paste C；(4) solution A, solution B and paste C are sufficiently mixed
To homogeneous, pasteurize is carried out then to get composite emulsifier.
In above-mentioned patent, with economic cost there is rice made products or Flour product good between smooth mouthfeel and chewiness mouthfeel
The composite emulsifier of balance not only makes gluten network more careful and high resilience, further suppresses the generation of bubble, make rice and flour system
Product smooth in taste, but mentioned emulsifier in conjunction with starch with good, but in the preparation process in rice product with the albumen of addition
The interaction force of matter and lipid is poor, leads to that there are pliabilitys is inadequate, nondigestible etc. using the obtained product of the emulsifier
Defect.It is, therefore, desirable to provide a kind of new scheme solves the above problems.
Summary of the invention
For in the prior art because of emulsifier in the preparation for rice product with the protein of addition and the phase of lipid
Interreaction force is poor, and the problem for causing rice product pliability inadequate, and the purpose of the present invention one is to provide a kind of water-soluble food
Product composite emulsifier by the way that corn dietary fiber and single glyceryl linolenate is added, and makes it play good compound synergic and makees
With, to solve the above technical problems, can make rice product have good pliability, and have good application value.
To achieve the above object one, the present invention provides the following technical scheme that
A kind of water-soluble food composite emulsifier, the component including following parts by weight:
25~35 parts of glycerol；
8~16 parts of phosphatide；
It is single, 10~16 parts of diglycerine fatty acid ester；
4~8 parts of casein sodium；
20~30 parts of vegetable oil；
2~4 parts of antiaging agent；
3~5 parts of antistaling agent；
4~6 parts of thickener；
3~8 parts of corn dietary fiber；
4~8 parts of single glyceryl linolenate.
By using above-mentioned technical proposal, glycerol is sweetener and moisturizer usually used in food processing industry, can
Increase the slipping of rice product；Casein sodium is that have high emulsibility, retentiveness, gelling and trophism in the excellent of one
Good natural and multi-functional food additives, and phosphatide is kind of a natural food emulsifying agent, when being used in compounding, and vegetable oil is added,
Make the two suspended dispersed, form stable emulsion, and then makes water-soluble food composite emulsifier that there is good quality, and make
Good emulsification can be played after.Single, diglycerine fatty acid ester is a kind of good food emulsifying agent, has cream
Change, dispersion, defoaming, blistering, resisting starch ageing and the effects of control fat agglutination, the rice product enabled to is smooth thin
It is greasy, and the whole shelf-life greatly prolongs.Antiaging agent, antistaling agent and thickener are mainly used for improving the softness of rice product
Degree, moisture retention and shelf-life, can play prevents age of starch and protein denaturation, and improves the mouthfeel of rice product.
Corn dietary fiber is mainly extracted from maize peel and is obtained, and is the polymer substance assembly based on polysaccharide,
Its soluble component content is higher, and expansive force with higher, retention ability and combine waterpower, make water-soluble food compound emulsion
Agent has good facilitation to the flexibility for improving rice product, improves the whole mouthfeel of rice product.Single linolenic acid is sweet
Grease has emulsification and two effects of resisting starch ageing, makes that rice product is soft, the big high resilience of body, can eliminate rice product and become
Firmly, scaling-off, follow the string, phenomena such as mouthfeel deteriorates, and single glyceryl linolenate plays good compound with corn dietary fiber
Synergistic effect, and then the farinograph property and baking property of rice dough can be substantially improved, the rice product made has good
Mellowness.Meanwhile corn dietary fiber physiological activity is stronger, has good health-care effect, and energy to holding human health
Prevent obesity, diabetes and constipation etc., receives the extensive favor of people, and single glyceryl linolenate can increase food ω -3
Content is converted into DHA, EPA in vivo, is beneficial to big brain health and intelligence improves, strengthen immunity prevents cardiovascular and cerebrovascular disease
Disease, and then make water-soluble food composite emulsifier that there is good application effect.
Further preferably, it is 0.3~0.5 part that parts by weight are additionally added in the water-soluble food composite emulsifier
Fern fiber crops powder.
By using above-mentioned technical proposal, fern fiber crops powder has good water imbibition, can be improved the water absorption rate of rice dough, into
And extend the formation time of rice dough and stablize the time, form gluten network more abundant, and the farinograph property of dough is gradually
Improvement, toughness can greatly enhance, and be conducive to the pliability for improving rice product entirety.Meanwhile fern fiber crops powder is with good medicinal
Value, can play stomach invigorating tonifying spleen, promote the production of body fluid to quench thirst, the function of blood-enrich, have water-soluble food composite emulsifier good
Application value.
Further preferably, it is 0.1~0.3 part that parts by weight are additionally added in the water-soluble food composite emulsifier
Gluten.
By using above-mentioned technical proposal, Gluten, which is also known as active wheat gluten, wheat gluten protein, to be extracted from wheat
Native protein out, its own viscoplasticity having, extensibility, film forming, liposuction, water imbibition and good machine
Tool performance, and then make rice product obtained that there is good pliability and longer shelf-life.Meanwhile the protein of Gluten
Content is higher, and contains 15 kinds of amino acid needed by human, is a kind of full of nutrition, quality-high and inexpensive plant protein source, favorably
In the application value for improving water-soluble food composite emulsifier entirety.
Further preferably, it is 2~5 parts oligomeric that parts by weight are additionally added in the water-soluble food composite emulsifier
Xylose.
By using above-mentioned technical proposal, xylo-oligosaccharide is also known as wood oligose, is by 2-7 xylose molecule with β-Isosorbide-5-Nitrae glucosides
Water-soluble food composite emulsifier containing xylo-oligosaccharide, is used for the system of rice product by functionality polymerization sugar made of bond is closed
When making, it is able to maintain the moisture of rice product, improves the rheological behavior of rice dough, so that the rice product arrived has well
Pliability.Meanwhile xylo-oligosaccharide neither influences blood sugar concentration, does not also increase insulin level in blood glucose, and not will form
Fat deposition is conducive to the worry for eliminating the patients such as obesity, diabetes, and has good health-care efficacy, improves water solubility
The application value of food composite emulsifier entirety.
Further preferably, the vegetable oil selects peanut oil, soya-bean oil, linseed oil, castor oil or rapeseed oil.
By using above-mentioned technical proposal, peanut oil, soya-bean oil, linseed oil, castor oil and rapeseed oil are better quality
Vegetable oil not only has good nutritive value and medical value, moreover it is possible to make each component in water-soluble food composite emulsifier
Suspended dispersed, and form stable emulsion, and then make water-soluble food composite emulsifier integrally there is good quality, and can send out
Stable emulsification is shot, makes rice product that there is good pliability.
Further preferably, the antiaging agent selects stearic acid sodium lactate, sucrose fatty ester and propylene glycol stearic acid
One of ester is a variety of.
By using above-mentioned technical proposal, stearic acid sodium lactate, sucrose fatty ester and propylene glycol stearate are good
Good antiaging agent has good emulsification, dispersion solubilising, lubrication, infiltration, blistering, viscosity to adjust, prevent aging, antibacterial
Etc. performances, and sucrose fatty ester also has good surface-active, can reduce surface tension, and propylene glycol stearate has good
Good foaminess and emulsifiability, stearic acid sodium lactate can be used as anionic surfactant, and then compound water-soluble food
Emulsifier integrally has good quality.
Further preferably, the antistaling agent is selected in lauric acid monoglyceride, sad monoglyceride and citric acid monoglyceride
It is one or more.
By using above-mentioned technical proposal, lauric acid monoglyceride, sad monoglyceride and citric acid monoglyceride are good
Antistaling agent has good antioxygenic property, and rice product obtained is made to have the longer shelf-life, meanwhile, above-mentioned antistaling agent
Safe and nontoxic, irritant pollution-free, can be degradable, and the institutional framework of product, taste and flavor can be improved, made obtained
Rice product is able to maintain good stability in the conditionity for keeping good pliability.
Further preferably, the thickener is selected in sodium alginate, pectin, guar gum and sodium carboxymethylcellulose
It is one or more.
By using above-mentioned technical proposal, sodium alginate, pectin, guar gum and sodium carboxymethylcellulose are good
Thickener can be improved the specific retention of rice dough, reduce rice dough proofing period, and increase the specific volume of rice product, reduce
The hardness and chewiness of rice product improve its elasticity, and then improve the quality of rice dough bread, make water-soluble food compounding cream
Agent has good emulsification in use, and obtained rice product has good pliability.
The purpose of the present invention two is to provide a kind of production technology of water-soluble food composite emulsifier, using the technique system
Standby water-soluble food composite emulsifier can make rice product have good pliability, and have good using valence
Value.
To achieve the above object two, the present invention provides following technical solutions, comprising the following steps:
Step 1, by the glycerol, phosphatide, list of corresponding parts by weight, diglycerine fatty acid ester, casein sodium and half weight
The vegetable oil for measuring number, is heated to 80~100 DEG C, is thoroughly mixed, obtain solute A；
Step 2, by the antiaging agent of corresponding parts by weight, antistaling agent, thickener, corn dietary fiber, single glyceryl linolenate
With the vegetable oil of half parts by weight, 60~100 DEG C are heated to, is thoroughly mixed, obtains solute B；
Solute A and solute B are fully mixed to homogeneous by step 3, and temperature is 70~80 DEG C, and pressure is 15~20MP；
Lotion after homogeneous is carried out bus sterilization, it can obtain water-soluble food composite emulsifier by step 4.
By using above-mentioned technical proposal, first by glycerol, phosphatide, list, diglycerine fatty acid ester, casein sodium and two points
One of the vegetable oil of parts by weight mixed, so that the substance of emulsification is sufficiently mixed, and form stable dispersion
System, then again by antiaging agent, antistaling agent, thickener, corn dietary fiber, single glyceryl linolenate and half parts by weight
Several vegetable oil are mixed, and are conducive to that corn dietary fiber and single glyceryl linolenate is made sufficiently to compound mixing, are finally incited somebody to action
To solute A and solute B mixed, sterilized using bus, obtain the water-soluble food compound emulsion with higher quality
Agent.Meanwhile the production technology of the water-soluble food composite emulsifier, easy to operate, high production efficiency, and obtained water-soluble food
Product composite emulsifier quality is higher, has good application in the actual production process.
In conclusion compared with prior art, the invention has the following advantages:
(1) by the way that corn dietary fiber and single glyceryl linolenate is added, so that using the water-soluble food composite emulsifier system
The rice product obtained has good pliability, and single glyceryl linolenate and corn dietary fiber play good compound synergic
Effect, and then the farinograph property and baking property of rice dough can be substantially improved, the mellowness of the rice product made is significantly
It improves；
(2) fern fiber crops powder and Gluten is added, the water absorption rate of rice dough can not only be improved, extend rice dough the formation time and
Stablize the time, form gluten network more abundant, moreover it is possible to make rice product obtained that there is good pliability and longer guarantor
The matter phase, and the nutritive value and medical value of rice product can be improved, and then it is higher to have water-soluble food composite emulsifier
Application value；
(3) xylo-oligosaccharide is added, is able to maintain the moisture of rice product, improves the rheological behavior of rice dough, so that arrive
Rice product has good pliability, and also has good health-care efficacy, and it is whole to improve water-soluble food composite emulsifier
The application value of body.
Detailed description of the invention
Fig. 1 is the production technological process of water-soluble food composite emulsifier in the present invention.
Specific embodiment
With reference to the accompanying drawings and examples, the present invention will be described in detail.
Embodiment 1: a kind of water-soluble food composite emulsifier, each component and its corresponding parts by weight are as shown in table 1, and
Acquisition is made by the steps:
Step 1, by the glycerol, phosphatide, list of corresponding parts by weight, diglycerine fatty acid ester, casein sodium and half weight
The peanut oil for measuring number, is heated to 90 DEG C, is thoroughly mixed, mixing speed 1500rpm, time 20min obtain solute
A；
Step 2, by the stearic acid sodium lactate of corresponding parts by weight, lauric acid monoglyceride, sodium alginate, corn dietary fiber, list
The peanut oil of glyceryl linolenate and half parts by weight, is heated to 80 DEG C, is thoroughly mixed, and mixing speed is
1200rpm, time 15min obtain solute B；
Solute A and solute B are fully mixed to homogeneous by step 3, and temperature is 75 DEG C, pressure 20MP, time 3min；
Lotion after homogeneous is carried out bus sterilization, it can obtain water-soluble food composite emulsifier by step 4.
Embodiment 2-8: a kind of water-soluble food composite emulsifier, difference from example 1 is that, each component and its
Corresponding parts by weight are as shown in table 1.
Each component and its parts by weight in 1 embodiment 1-8 of table
Embodiment 9: a kind of water-soluble food composite emulsifier, difference from example 1 is that, in step 1 and step 2
Peanut oil replace with soya-bean oil.
Embodiment 10: a kind of water-soluble food composite emulsifier, difference from example 1 is that, step 1 and step
Peanut oil in rapid two replaces with linseed oil.
Embodiment 11: a kind of water-soluble food composite emulsifier, difference from example 1 is that, step 1 and step
Peanut oil in rapid two replaces with castor oil.
Embodiment 12: a kind of water-soluble food composite emulsifier, difference from example 1 is that, step 2 is specific
It is set as, sucrose fatty ester, 3 parts of lauric acid monoglyceride, 4 parts of sodium alginate, 8 parts by corresponding parts by weight for 4 parts
Corn dietary fiber, 4 parts of single glyceryl linolenate and 10 parts of peanut oil, be heated to 80 DEG C, be thoroughly mixed, stir
Speed is 1200rpm, and time 15min obtains solute B.
Embodiment 13: a kind of water-soluble food composite emulsifier, difference from example 1 is that, step 2 is specific
It is set as, is that 2 parts of sucrose fatty ester, 2 parts of propylene glycol stearate, 3 parts of lauric acid list are sweet by corresponding parts by weight
Rouge, 4 parts of sodium alginate, 8 parts of corn dietary fiber, 4 parts of single glyceryl linolenate and 10 parts of peanut oil, are heated to 80
DEG C, it is thoroughly mixed, mixing speed 1200rpm, time 15min obtains solute B.
Embodiment 14: a kind of water-soluble food composite emulsifier, difference from example 1 is that, step 2 is specific
It is set as, is 1 part of sucrose fatty ester, 2 parts of stearic acid sodium lactate, 1 part of propylene glycol stearic acid by corresponding parts by weight
Ester, 3 parts of lauric acid monoglyceride, 4 parts of sodium alginate, 8 parts of corn dietary fiber, 4 parts of single glyceryl linolenate and 10
The peanut oil of part, is heated to 80 DEG C, is thoroughly mixed, mixing speed 1200rpm, time 15min obtain solute B.
Embodiment 15: a kind of water-soluble food composite emulsifier, difference from example 1 is that, step 2 is specific
It is set as, stearic acid sodium lactate, 3 parts of lauric acid monoglyceride, 4 parts of pectin, 8 parts of jade by corresponding parts by weight for 4 parts
Rice dietary fiber, 4 parts of single glyceryl linolenate and 10 parts of peanut oil, are heated to 80 DEG C, are thoroughly mixed, mixing speed
Solute B is obtained for 1200rpm, time 15min.
Embodiment 16: a kind of water-soluble food composite emulsifier, difference from example 1 is that, step 2 is specific
It is set as, stearic acid sodium lactate, 3 parts of lauric acid monoglyceride, 2 parts of guar gum, 2 parts by corresponding parts by weight for 4 parts
Sodium carboxymethylcellulose, 8 parts of corn dietary fiber, 4 parts of single glyceryl linolenate and 10 parts of peanut oil, be heated to 80
DEG C, it is thoroughly mixed, mixing speed 1200rpm, time 15min obtains solute B.
Embodiment 17: a kind of water-soluble food composite emulsifier, difference from example 1 is that, step 2 is specific
It is set as, stearic acid sodium lactate, 3 parts of lauric acid monoglyceride, 1 part of pectin, 2 parts of carboxylic by corresponding parts by weight for 4 parts
Sodium carboxymethylcellulose pyce, 1 part of sodium alginate, 8 parts of corn dietary fiber, 4 parts of single glyceryl linolenate and 10 parts of peanut
Oil is heated to 80 DEG C, is thoroughly mixed, mixing speed 1200rpm, and time 15min obtains solute B.
Embodiment 18: a kind of water-soluble food composite emulsifier, difference from example 1 is that, step 2 is specific
It is set as, stearic acid sodium lactate, 3 parts of citric acid monoglyceride, 4 parts of sodium alginate, 8 parts by corresponding parts by weight for 4 parts
Corn dietary fiber, 4 parts of single glyceryl linolenate and 10 parts of peanut oil, be heated to 80 DEG C, be thoroughly mixed, stir
Speed is 1200rpm, and time 15min obtains solute B.
Embodiment 19: a kind of water-soluble food composite emulsifier, difference from example 1 is that, step 2 is specific
It is set as, is 4 parts of stearic acid sodium lactate, 1 part of citric acid monoglyceride, 2 parts of sad monoglyceride, 4 by corresponding parts by weight
The sodium alginate, 8 parts of corn dietary fiber, 4 parts of single glyceryl linolenate and 10 parts of peanut oil of part, are heated to 80 DEG C,
It is thoroughly mixed, mixing speed 1200rpm, time 15min obtains solute B.
Embodiment 20: a kind of water-soluble food composite emulsifier, difference from example 1 is that, step 2 is specific
It is set as, is 4 parts of stearic acid sodium lactate, 1 part of citric acid monoglyceride, 1 part of sad monoglyceride, 1 by corresponding parts by weight
Part lauric acid monoglyceride, 4 parts of sodium alginate, 8 parts of corn dietary fiber, 4 parts of single glyceryl linolenate and 10 parts
Peanut oil is heated to 80 DEG C, is thoroughly mixed, mixing speed 1200rpm, and time 15min obtains solute B.
Embodiment 21: a kind of water-soluble food composite emulsifier, difference from example 1 is that, step 1 is specific
It is set as, is 25 parts of glycerol, 16 parts of phosphatide, 10 parts of list, diglycerine fatty acid ester, 8 parts of junket by corresponding parts by weight
Protein acid sodium, 10 parts of peanut oil and 0.4 part of fern fiber crops powder, are heated to 90 DEG C, are thoroughly mixed, mixing speed is
1500rpm, time 20min obtain solute A.
Embodiment 22: a kind of water-soluble food composite emulsifier, difference from example 1 is that, step 1 is specific
It is set as, is 25 parts of glycerol, 16 parts of phosphatide, 10 parts of list, diglycerine fatty acid ester, 8 parts of junket by corresponding parts by weight
Protein acid sodium, 10 parts of peanut oil and 0.3 part of fern fiber crops powder, are heated to 90 DEG C, are thoroughly mixed, mixing speed is
1500rpm, time 20min obtain solute A.
Embodiment 23: a kind of water-soluble food composite emulsifier, difference from example 1 is that, step 1 is specific
It is set as, is 25 parts of glycerol, 16 parts of phosphatide, 10 parts of list, diglycerine fatty acid ester, 8 parts of junket by corresponding parts by weight
Protein acid sodium, 10 parts of peanut oil and 0.5 part of fern fiber crops powder, are heated to 90 DEG C, are thoroughly mixed, mixing speed is
1500rpm, time 20min obtain solute A.
Embodiment 24: a kind of water-soluble food composite emulsifier, difference from example 1 is that, step 1 is specific
It is set as, is 25 parts of glycerol, 16 parts of phosphatide, 10 parts of list, diglycerine fatty acid ester, 8 parts of junket by corresponding parts by weight
Protein acid sodium, 10 parts of peanut oil and 0.2 part of Gluten, are heated to 90 DEG C, are thoroughly mixed, and mixing speed is
1500rpm, time 20min obtain solute A.
Embodiment 25: a kind of water-soluble food composite emulsifier, difference from example 1 is that, step 1 is specific
It is set as, is 25 parts of glycerol, 16 parts of phosphatide, 10 parts of list, diglycerine fatty acid ester, 8 parts of junket by corresponding parts by weight
Protein acid sodium, 10 parts of peanut oil and 0.1 part of Gluten, are heated to 90 DEG C, are thoroughly mixed, and mixing speed is
1500rpm, time 20min obtain solute A.
Embodiment 26: a kind of water-soluble food composite emulsifier, difference from example 1 is that, step 1 is specific
It is set as, is 25 parts of glycerol, 16 parts of phosphatide, 10 parts of list, diglycerine fatty acid ester, 8 parts of junket by corresponding parts by weight
Protein acid sodium, 10 parts of peanut oil and 0.3 part of Gluten, are heated to 90 DEG C, are thoroughly mixed, and mixing speed is
1500rpm, time 20min obtain solute A.
Embodiment 27: a kind of water-soluble food composite emulsifier, difference from example 1 is that, step 1 is specific
It is set as, is 25 parts of glycerol, 16 parts of phosphatide, 10 parts of list, diglycerine fatty acid ester, 8 parts of junket by corresponding parts by weight
Protein acid sodium, 10 parts of peanut oil and 3.5 parts of xylo-oligosaccharide, are heated to 90 DEG C, are thoroughly mixed, and mixing speed is
1500rpm, time 20min obtain solute A.
Embodiment 28: a kind of water-soluble food composite emulsifier, difference from example 1 is that, step 1 is specific
It is set as, is 25 parts of glycerol, 16 parts of phosphatide, 10 parts of list, diglycerine fatty acid ester, 8 parts of junket by corresponding parts by weight
Protein acid sodium, 10 parts of peanut oil and 2 parts of xylo-oligosaccharide, are heated to 90 DEG C, are thoroughly mixed, and mixing speed is
1500rpm, time 20min obtain solute A.
Embodiment 29: a kind of water-soluble food composite emulsifier, difference from example 1 is that, step 1 is specific
It is set as, is 25 parts of glycerol, 16 parts of phosphatide, 10 parts of list, diglycerine fatty acid ester, 8 parts of junket by corresponding parts by weight
Protein acid sodium, 10 parts of peanut oil and 5 parts of xylo-oligosaccharide, are heated to 90 DEG C, are thoroughly mixed, and mixing speed is
1500rpm, time 20min obtain solute A.
Comparative example 1: a kind of water-soluble food composite emulsifier, difference from example 1 is that, step 2 is specifically set
Be set to, by corresponding parts by weight be 4 parts stearic acid sodium lactate, 3 parts of lauric acid monoglyceride, 4 parts of sodium alginate, 8 parts
Corn dietary fiber and 10 parts of peanut oil, are heated to 80 DEG C, are thoroughly mixed, mixing speed 1200rpm, and the time is
15min obtains solute B.
Comparative example 2: a kind of water-soluble food composite emulsifier, difference from example 1 is that, step 2 is specifically set
Be set to, by corresponding parts by weight be 4 parts stearic acid sodium lactate, 3 parts of lauric acid monoglyceride, 4 parts of sodium alginate, 4 parts
Single glyceryl linolenate and 10 parts of peanut oil, are heated to 80 DEG C, are thoroughly mixed, mixing speed 1200rpm, and the time is
15min obtains solute B.
Comparative example 3: a kind of water-soluble food composite emulsifier, difference from example 1 is that, step 2 is specifically set
It is set to, is 4 parts of stearic acid sodium lactate, 3 parts of lauric acid monoglyceride, 4 parts of sodium alginate and 10 parts by corresponding parts by weight
Peanut oil, be heated to 80 DEG C, be thoroughly mixed, mixing speed 1200rpm, time 15min obtain solute B.
Measure of merit
Test specimen: it using the water-soluble food composite emulsifier obtained in embodiment 1-29 as test specimen 1-29, uses
The water-soluble food composite emulsifier obtained in comparative example 1-3 is as control sample 1-3.
Test method: flour 100kg, sugar 3kg, salt 2kg, lard 2kg, dry ferment 1kg and water 60kg are chosen in dough mixing machine
In mixed, 32 parts are divided into, then be separately added into 0.2kg test sample 1-29 and control sample 1-3, in 30 DEG C of condition
Lower fermentation 70 minutes, obtains 32 parts of doughs, every part of dough is separated stripping and slicing, after rubbing circle with the hands, provocation 50 minutes, are then rubbed at 40 DEG C
It is molded, it is die-filling, it is baked at 220 DEG C 15 minutes, takes out and be cooled to room temperature, obtain bread.Randomly select different age group
100 people of health worker, test bread obtained by sample 1-29 and control sample 1-3 respectively and give a mark to using, and take
The average value of marking, as final scoring, record is in the following table.Score by rules is as follows: soft exquisiteness is flexible, does not stick, does not press against
Tooth: 7.5-10 points；
It is relatively soft finer and smoother more resilient, it does not stick, does not press against tooth: 5-7.5 points；
Part is harder, and elasticity is poor, relatively glutinous, relatively presses against tooth: 2.5-5 points；
Harder, poor flexibility sticks, presses against tooth: 0-2.5 points.
Test result: the test result of test specimen 1-29 and control sample 1-3 are as shown in table 2.As shown in Table 2, by trying
The test result control for testing sample 1-8 and control sample 1-3 can obtain, and corn dietary fiber and single glyceryl linolenate is added, makes
Water-soluble food composite emulsifier can be improved the pliability of bread, and corn dietary fiber and single glyceryl linolenate mixing
In use, water-soluble food composite emulsifier can be made to greatly improve the pliability of bread.By test specimen 1-8 and test specimen
The test result control of 9-20 can obtain, and vegetable oil, antiaging agent, antistaling agent and thickener disclosed in this invention are suitable for water
The preparation of dissolubility food composite emulsifier.By test specimen 1-8 respectively with test specimen 21-23, test specimen 24-26, test
The test result control of sample 27-29 can obtain, and fern fiber crops powder, Gluten and xylo-oligosaccharide is added, can water-soluble food be made to answer
The pliability of bread is greatly improved with emulsifier, and by between test specimen 21-23, test specimen 24-26 and test specimen 27-29
Test result, which compares, to be obtained, and the promotion effect that xylo-oligosaccharide is added is best.
The test result of table 2 test specimen 1-29 and control sample 1-3
The above is only a preferred embodiment of the present invention, protection scope of the present invention is not limited merely to above-described embodiment,
All technical solutions belonged under thinking of the present invention all belong to the scope of protection of the present invention.It should be pointed out that for the art
For those of ordinary skill, several improvements and modifications without departing from the principles of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (9)
1. a kind of water-soluble food composite emulsifier, which is characterized in that the component including following parts by weight:
25~35 parts of glycerol；
8~16 parts of phosphatide；
It is single, 10~16 parts of diglycerine fatty acid ester；
4~8 parts of casein sodium；
20~30 parts of vegetable oil；
2~4 parts of antiaging agent；
3~5 parts of antistaling agent；
4~6 parts of thickener；
3~8 parts of corn dietary fiber；
4~8 parts of single glyceryl linolenate.
2. water-soluble food composite emulsifier according to claim 1, which is characterized in that the water-soluble food compounding cream
The fern fiber crops powder that parts by weight are 0.3~0.5 part is additionally added in agent.
3. water-soluble food composite emulsifier according to claim 1, which is characterized in that the water-soluble food compounding cream
The Gluten that parts by weight are 0.1~0.3 part is additionally added in agent.
4. water-soluble food composite emulsifier according to claim 1, which is characterized in that the water-soluble food compounding cream
The xylo-oligosaccharide that parts by weight are 2~5 parts is additionally added in agent.
5. water-soluble food composite emulsifier according to claim 1, which is characterized in that the vegetable oil selects peanut
Oil, soya-bean oil, linseed oil, castor oil or rapeseed oil.
6. water-soluble food composite emulsifier according to claim 1, which is characterized in that the antiaging agent is selected stearic
One of sour sodium lactate, sucrose fatty ester and propylene glycol stearate are a variety of.
7. water-soluble food composite emulsifier according to claim 1, which is characterized in that the antistaling agent selects lauric acid
Monoglyceride, sad one of monoglyceride and citric acid monoglyceride or a variety of.
8. water-soluble food composite emulsifier according to claim 1, which is characterized in that the thickener selects alginic acid
One of sodium, pectin, guar gum and sodium carboxymethylcellulose are a variety of.
9. a kind of production technology of water-soluble food composite emulsifier as described in claim 1, which is characterized in that including following
Step:
Step 1, by the glycerol, phosphatide, list of corresponding parts by weight, diglycerine fatty acid ester, casein sodium and half weight
The vegetable oil for measuring number, is heated to 80~100 DEG C, is thoroughly mixed, obtain solute A；
Step 2, by the antiaging agent of corresponding parts by weight, antistaling agent, thickener, corn dietary fiber, single glyceryl linolenate
With the vegetable oil of half parts by weight, 60~100 DEG C are heated to, is thoroughly mixed, obtains solute B；
Solute A and solute B are fully mixed to homogeneous by step 3, and temperature is 70~80 DEG C, and pressure is 15~20MP；
Lotion after homogeneous is carried out bus sterilization, it can obtain water-soluble food composite emulsifier by step 4.
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