CN116326623A - Preparation method of compound emulsifier for deep-fried twisted dough sticks - Google Patents

Abstract

The invention discloses a preparation method of a compound emulsifier for deep-fried twisted dough sticks, which relates to the technical field of compound emulsifiers and comprises 60 parts of purified water, 3 parts of fatty acid monoglyceride, 5 parts of soybean lecithin, 1.5 parts of lauric acid monoglyceride, 3 parts of protease material, 2 parts of regulator and 5 parts of sugar substitute. The invention sets up pure water, fatty acid monoglyceride, soyabean lecithin, lauric acid monoglyceride, protease material to cooperate together, wherein, soyabean lecithin has stronger effects of emulsifying, wetting and dispersing, meanwhile play important roles in promoting fat metabolism, muscle growth, nervous system development and oxidation injury resistance in vivo, etc., and lauric acid monoglyceride plays a key role in preparing compound emulsifier as safest and high-efficient broad-spectrum bactericide, and papain material in protease material plays a role in promoting gluten decomposition in deep-fried twisted dough sticks, so as to make the finished product more soft, thus has improved the use efficiency of the compound emulsifier for deep-fried dough sticks.

Description

A kind of preparation method of deep-fried dough sticks compound emulsifier

technical field

The invention relates to the technical field of compound emulsifiers, in particular to a preparation method of a fried dough stick compound emulsifier.

Background technique

Fried dough sticks are one of the traditional delicacies. They are crispy and soft, and are widely loved by people. The traditional method for making fried dough sticks mainly adopts the method of adding a large amount of alum in flour to increase the bulkiness of fried dough sticks. Alum is a compound sulfate substance containing aluminum, and aluminum has been officially identified as a food pollutant by the World Health Organization; today, with increasing emphasis on quality of life, traditional fried dough sticks with a large amount of alum obviously cannot meet people's needs. Food has both nutrition and health requirements, so it is being gradually abandoned by more and more people. Only by finding a method of making deep-fried dough sticks without adding alum and maintaining bulkiness, can the traditional delicacy of deep-fried dough sticks be loved by more and more people and continue to be carried forward. Therefore, by adding carboxymethyl cellulose, It can cooperate with the emulsifier in the leavening agent to reduce the oil absorption rate of fried dough sticks. While reducing the production cost of fried dough sticks, it meets the current people's requirements for low-oil and low-fat food, and combines nutrition and deliciousness. . Emulsifier is a kind of surfactant with both lipophilic group and hydrophilic group. Its molecules can be oriented and arranged to reduce the interfacial energy of water phase and oil phase in the mixed system, making the system relatively stable and uniform, and making it mutually incompatible. An organic compound that forms a stable emulsion in a soluble liquid. An emulsifier is a surface-active substance that has both a hydrophilic group and a lipophilic group in its molecule. It gathers on the oil/water interface, which can reduce the interfacial tension and reduce the amount required for the formation of an emulsion. Energy, thereby increasing the energy of the emulsion. According to the HLB value, emulsifiers are divided into water-in-oil type (W/O type, that is, lipophilic type) and oil-in-water type (O/W type, that is, hydrophilic type).

Such as the Chinese invention publication number is: CN111685142A a kind of preparation method of pastry compound emulsifier, it is made up of the following steps: prepare powder foaming emulsifier, the preparation steps of described powder foaming emulsifier are as follows: a, molecular distillation Monoglyceride and polyglycerol fatty acid ester are uniformly mixed according to the ratio of 1:0.8~0.91 in parts by weight to form component A; b. Pour pure water and adjust the water content to 12%~15% to form component B; c. Extrude and expand component B through a twin-screw extruder at a temperature range of 85~115°C to reach the volume of rice flour Increased by at least 300%, cooled, crushed, sieved and packaged after puffing; the present invention does not contain cake oil, avoiding the harm of propylene glycol to the human body, protecting human health, and ensuring that the pastry can continue to maintain softness during the shelf life and freshness, significantly improving the quality of pastry bread.

There are following problems at prior art:

In the actual use of the existing deep-fried dough stick emulsifier, too much sugar contained in the emulsifier will affect the health, the texture of the deep-fried dough stick emulsifier is not good, it is not conducive to extensive promotion and popularization, and the antiseptic effect is not ideal, it is difficult to Play a synergistic and effective anti-corrosion effect.

Contents of the invention

The invention provides a preparation method of a deep-fried dough stick compound emulsifier to solve the problems raised in the above-mentioned background technology.

In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:

A preparation method of deep-fried dough sticks compound emulsifier, comprising the following steps:

Step 1. Material pretreatment: put pure water into the preparation container, and select high-quality fatty acid monoglycerides, soybean lecithin, monolauric acid monoglycerides, protease materials, regulators and sugar substitutes, and put them on the weighing equipment weighing.

Step 2. Initial mixing ratio of emulsifier: Fatty acid monoglycerides, soybean lecithin and monolauric acid monoglycerides are sent into the preparation container according to the ratio of 6:1:1, and the purified water is mixed with various ingredients.

Step 3, dissolving treatment: dissolving fatty acid monoglycerides, soybean lecithin and monolauric acid monoglycerides in a dissolving tank for 2-6 hours, and setting the temperature at 30-70 degrees Celsius to obtain a solution.

Step 4, mixing preparation: send the protease material into the dissolving solution, then pour it into the mixing equipment, add the regulator and sugar substitute in the mixing equipment in turn, the mixing equipment stirs the liquid at 60-100 rpm, mix Stir for 15-40 minutes and then a mixture is obtained.

Step 5. Filtration and impurity removal: the mixture is filtered in a filter bucket, and a filter membrane is placed in the filter bucket. The filter membrane in the filter bucket has a pore size of 0.3-10 microns, and the mixture passes through the filter membrane to block the internal slag. Obtain the raw material of emulsifier.

Step 6. Sterilization and storage: the initial material of the emulsifier is sent into the sterilization tank, the emulsifier is sterilized, the temperature of the high-temperature instantaneous sterilization is controlled at 100-140 degrees Celsius, and the sterilization time used is 5-22 seconds, and After the emulsifier is sterilized, it is degassed under a vacuum condition of 65-90 kPa, and the deep-fried dough stick compound emulsifier is refrigerated at a temperature of 5-15 degrees Celsius in the finished product room.

The further improvement of the technical solution of the present invention is: said step one also includes 60 parts of purified water, 3 parts of fatty acid monoglycerides, 5 parts of soybean lecithin, 1.5 parts of monolauric acid monoglycerides, 3 parts of protease material, 2 parts of regulator and 5 parts of sugar substitute.

The further improvement of the technical solution of the present invention is: the fatty acid monoglyceride is obtained by esterifying fatty acid and glycerin, or carrying out glycerol hydrolysis with oil and glycerin, and the soybean lecithin is obtained by glycerin, fatty acid, choline or choline The ester composed of amines can be dissolved in oil and non-polar solvents. Soybean lecithin has strong emulsifying, wetting and dispersing functions, and it also promotes fat metabolism in the body, muscle growth, nervous system development and anti-oxidative damage in the body and other aspects play an important role, and monolaurate, as the safest and most efficient broad-spectrum bactericide, plays a key role in the preparation of compound emulsifiers.

The further improvement of the technical solution of the present invention is that: the monoglyceride laurate is synthesized by direct esterification of lauric acid and glycerin, the appearance is generally scaly or oily, white or light yellow fine grain crystals, and the protease material is papaya Protease, the regulator is citric acid, the sugar substitute is erythritol and sucrose ester, wherein sucrose ester is 4 parts, erythritol is 1 part. The function of the papaya enzyme in the protease material is to promote the decomposition of gluten in the fried dough sticks, so as to make the finished product softer, thereby improving the use efficiency of the fried dough sticks compound emulsifier. During the selection, citric acid is used, which has the beneficial effect of enhancing the normal metabolism in the body, and is added to the emulsifier of fried dough sticks, so that the taste of the finished product is better.

The further improvement of the technical solution of the present invention is: said step 3 also includes the dissolving tank adopted by fatty acid monoglyceride, soybean lecithin and monolauric acid monoglyceride is a temperature-controllable type dissolving tank, and the dissolving time in the dissolving tank is 2 hours , and set the dissolution temperature to 30 degrees Celsius, through the control of time and temperature, a pure solution can be dissolved.

The further improvement of the technical solution of the present invention is: the mixing equipment used in the step 4 is a reactor, the rotating speed of the reactor is 60 rpm, and the stirring time is 15 minutes, and the rotating speed and time of stirring are controlled so that Because the protease material can be fully mixed with the solution.

The further improvement of the technical solution of the present invention lies in: said step 5 also includes putting the obtained mixture into a filter hopper for filtering, wherein the filter membrane in the filter hopper adopts a filter membrane with a pore size of 1 micron, and the filter membrane blocks the material residue.

The further improvement of the technical solution of the present invention is that: the sterilizer used in the step 6 is an intelligent sterilizer, and the method adopted is a high-temperature instantaneous sterilization method. The temperature of the high-temperature instantaneous sterilization is controlled at 100 degrees Celsius, and the sterilization time used is between For 5 seconds, after the emulsifier is sterilized, use a degassing device to degas it. The degassing environment is under a vacuum condition of 65 kPa to obtain a compound emulsifier for fried dough sticks. The compound emulsifier for fried dough sticks is refrigerated in the finished product room, The temperature is 5 degrees Celsius. High-temperature instant sterilization refers to the use of saturated steam under heating conditions to rapidly reach the temperature of the culture medium at 100-140 ° C, maintain it for a few seconds and then cool it down to the culture temperature quickly to complete the sterilization process, thereby improving the sterilization effect, and Improve the suitability of the compound emulsifier of fried dough sticks.

Owing to adopting above-mentioned technical scheme, relative to the prior art, the technical progress of the present invention is:

1. The present invention provides a preparation method of deep-fried dough sticks compound emulsifier, by setting the joint cooperation of purified water, fatty acid monoglyceride, soybean lecithin, lauric acid monoglyceride, and protease material, wherein soybean lecithin has stronger emulsification , wetting and dispersing, and also play an important role in promoting fat metabolism in the body, muscle growth, nervous system development and anti-oxidative damage in the body, and monolaurin is the safest and most efficient broad-spectrum fungicide , plays a key role in the preparation of the compound emulsifier, and the papaya enzyme in the protease material can promote the decomposition of gluten in the fried dough sticks, so as to make the finished product softer, thereby improving the use efficiency of the fried dough stick compound emulsifier .

2. The present invention provides a method for preparing a deep-fried dough stick compound emulsifier. By using the combination of a regulator and a sugar substitute, citric acid is used in the selection of the regulator, and its beneficial effect is that it can enhance the normal metabolism in the body , and added to the emulsifier of fried dough sticks, so that the taste of the finished product is better, and at the same time, it can promote appetite. Then, in the selection of sugar substitutes, erythritol and sucrose ester are used, which can not only inhibit the growth of microorganisms, but also can It is good at maintaining the freshness and softness of the product and can produce low-sugar and sugar-free products with good taste, so as to meet the demand for calories of contemporary people, thereby improving the utilization efficiency of compound emulsification of deep-fried dough sticks.

3. The present invention provides a method for preparing a fried dough stick compound emulsifier. By setting the dissolving tank as a temperature-controllable dissolving tank, the dissolving time in the dissolving tank is 2-6 hours, and the dissolving temperature is set at 30-70 degrees Celsius , through the control of time and temperature, the pure solution can be dissolved, and the mixing equipment used in the same way is a reactor, the speed of the reactor is 60-100 rpm, and the stirring time is 15-40 minutes. The stirring speed and time are controlled so that the protease material can be fully mixed with the solution, and the obtained mixture is relatively pure, and then filtered by the filter bucket, in which the filter membrane in the filter bucket adopts a 0.3-10 micron pore size The filter membrane, the filter membrane makes the material slag block, and the sterilization method adopted at the same time is the high-temperature instantaneous sterilization method. The high-temperature instantaneous sterilization refers to the use of saturated steam under heating conditions to quickly reach the temperature of the medium at 130-140 ° C and maintain it for a few seconds Afterwards, it is cooled to the cultivation temperature quickly to complete the sterilization process, thereby improving the sterilization effect and improving the applicability of the deep-fried dough stick compound emulsifier.

Description of drawings

Fig. 1 is the preparation flowchart of the present invention.

Detailed ways

Below in conjunction with embodiment the present invention is described in further detail:

Example 1

As shown in Figure 1, the present invention provides a kind of preparation method of fried dough sticks compound emulsifier, comprising the following steps:

Step 1. Material pretreatment: put pure water into the preparation container, and select high-quality fatty acid monoglycerides, soybean lecithin, monolauric acid monoglycerides, protease materials, regulators and sugar substitutes, and put them on the weighing equipment weighing;

Step 2, the initial ratio of emulsifier: fatty acid monoglyceride, soybean lecithin and monolauric acid monoglyceride are sent into the preparation container according to the ratio of 6:1:1, and the purified water is mixed with various ingredients;

Step 3, dissolving treatment: dissolving fatty acid monoglycerides, soybean lecithin and monolauric acid monoglycerides in a dissolving tank for 2 hours, and setting the temperature to 30 degrees Celsius to obtain a solution;

Step 4, mixing preparation: send the protease material into the dissolving solution, then pour it into the mixing equipment, add the regulator and sugar substitute in the mixing equipment in turn, the mixing equipment stirs the liquid at 60 rpm, and mix and stir for 15 Minutes, and then get the mixture;

Step 5. Filtration and impurity removal: the mixture is filtered in a filter bucket, and a filter membrane is placed in the filter bucket. The filter membrane in the filter bucket has a pore size of 1 micron. Dosage starting material;

Step 6. Sterilization and storage: the initial material of the emulsifier is sent into the sterilization tank, and the emulsifier is sterilized. The temperature of the high-temperature instant sterilization is controlled at 100 degrees Celsius, and the sterilization time used is 5 seconds. Afterwards, degassing equipment is used to degas it, and the degassing environment is under a vacuum condition of 65 kPa to obtain a fried dough stick compound emulsifier, and the deep fried dough stick compound emulsifier is refrigerated in the finished product room, and the refrigeration temperature is 5 degrees Celsius.

Example 2

As shown in Figure 1, on the basis of Example 1, the present invention provides a technical solution: preferably, step 1 also includes 60 parts of purified water, 3 parts of fatty acid monoglycerides, 5 parts of soybean lecithin, lauric acid monoglyceride 1.5 parts of ester, 3 parts of protease material, 2 parts of regulator and 5 parts of sugar substitute. , fatty acid, choline or cholamine esters, soluble in oil and non-polar solvents, lauric monoglyceride is synthesized by direct esterification of lauric acid and glycerin, the appearance is generally scaly or oily, white or light Yellow fine granular crystals, the protease material is papain, the regulator is citric acid, the sugar substitute is erythritol and sucrose ester, wherein the sucrose ester is 4 parts, and erythritol is 1 part. Through the combination of purified water, fatty acid monoglyceride, soybean lecithin, laurate monoglyceride, and protease material, soybean lecithin has strong emulsifying, wetting and dispersing functions, and at the same time promotes fat metabolism in the body, Muscle growth, nervous system development and anti-oxidative damage in the body play an important role, and monolaurin, as the safest and most efficient broad-spectrum fungicide, plays a key role in the preparation of compound emulsifiers, and protease The function of the papaya enzyme material in the material is to promote the decomposition of gluten in the fried dough sticks, so as to make the finished product softer. At the same time, through the cooperation of regulators and sugar substitutes, citric acid is used in the selection of regulators. The beneficial effect is that it can enhance the normal metabolism in the body, and it can be added to the fried dough stick emulsifier so that the taste of the finished product is better, and at the same time, it can promote appetite. Then, in the selection of sugar substitutes, erythritol and sucrose ester are used, which can not only It can inhibit the growth of microorganisms, and can maintain the freshness and softness of the product well, and can produce low-sugar and sugar-free products with good taste, so as to meet the needs of contemporary people for calories, thereby improving the compound emulsification of fried dough sticks. usage efficiency.

Example 3

As shown in Fig. 1, on the basis of embodiment 1-2, the present invention provides a kind of technical scheme: preferably, step 3 also comprises fatty acid monoglyceride, soybean lecithin and lauric acid monoglyceride and the dissolving tank that adopts is The temperature-controllable dissolving tank, the dissolving time in the dissolving tank is 6 hours, and the dissolving temperature is set to 70 degrees Celsius. The mixing equipment used in step 4 is a reactor, the speed of the reactor is 100 rpm, and the stirring time is 40 Minutes, step five also includes putting the obtained mixture into a filter hopper for filtration, wherein the filter membrane in the filter hopper adopts a 10 micron pore size filter membrane, the filter membrane blocks the material residue, and the sterilization tank used in step six is an intelligent sterilizer Tanks, the method adopted is the high-temperature instant sterilization method, the temperature of the high-temperature instant sterilization is controlled at 140 degrees Celsius, the sterilization time used is 5 seconds, and the emulsifier is degassed under a vacuum condition of 90 kPa after sterilization The deep-fried dough stick compound emulsifier is refrigerated at 15 degrees Celsius in the finished product room. By setting the dissolving tank as a temperature-controllable dissolving tank, the dissolving time in the dissolving tank is 6 hours, and the dissolving temperature is set at 70 degrees Celsius. By adjusting the time And the temperature control can dissolve the pure solution, and the mixing equipment used in the same way is a reactor, the speed of the reactor is 100 rpm, and the stirring time is 40 minutes. The stirring speed and time are controlled. , so that the protease material can be fully mixed with the dissolving solution, and then the obtained mixture is relatively pure, and then the filter hopper is filtered, and the filter membrane in the filter hopper adopts a 10 micron pore size filter membrane, which makes the material slag block, The sterilization method adopted at the same time is the high-temperature instantaneous sterilization method. The high-temperature instantaneous sterilization refers to the use of saturated steam under heating conditions to rapidly reach the temperature of the medium to 130-140°C, maintain it for a few seconds, and then cool it down to the cultivation temperature quickly. The sterilizing process improves the sterilizing effect and improves the applicability of the fried dough stick compound emulsifier.

Let's talk about the working principle of the preparation method of the deep-fried dough sticks compound emulsifier in detail.

As shown in Figure 1, first, take 60 parts of purified water, 3 parts of fatty acid monoglycerides, 5 parts of soybean lecithin, 1.5 parts of monolauric acid monoglycerides, 3 parts of protease materials, 2 parts of regulators and 5 parts of sugar substitutes and mix Weigh on the weighing equipment, then fatty acid monoglycerides, soybean lecithin and monolauric acid monoglycerides are sent into the preparation container according to the ratio of 6:1:1, and the purified water and various ingredients are mixed, and the temperature is controlled Type dissolving tank, the dissolving time in the dissolving tank is 2-6 hours, and the dissolving temperature is set at 30-70 degrees Celsius. By controlling the time and temperature, the pure solution can be dissolved, and the mixed solution used in the same way The equipment is a reaction kettle, the speed of the reaction kettle is 60-100 rpm, and the stirring time is 15-40 minutes. The stirring speed and time are controlled so that the protease material can be fully mixed with the solution, and then the obtained The mixed material is relatively pure, and then the filter hopper is used for filtering. The filter membrane in the filter hopper is a filter membrane with a pore size of 0.3-10 microns, and the filter membrane can block the material residue. After the emulsifier is sterilized, use degassing equipment to degas it. The degassing environment is under the vacuum condition of 65 kPa to obtain the fried dough stick compound emulsifier. The fried dough stick compound emulsifier is refrigerated in the finished product room, and the refrigeration temperature is 5 degrees Celsius. .

The above has generally described the present invention in detail, but some modifications or improvements can be made on the basis of the present invention, which are obvious to those skilled in the art. Therefore, any modifications or improvements that do not depart from the spirit of the present invention are within the protection scope of the present invention.

Claims (8)

1. A preparation method of a compound emulsifier for deep-fried twisted dough sticks is characterized by comprising the following steps: the method comprises the following steps:

step one, material pretreatment: placing purified water into a preparation container, selecting high-quality fatty acid monoglyceride, soybean lecithin, lauric acid monoglyceride, protease material, regulator and sugar substitute, and weighing on a weighing device;

step two, primary proportion of an emulsifier: fatty acid monoglyceride, soybean phospholipid and lauric acid monoglyceride according to 6:1:1 into a preparation container to mix purified water and various ingredients;

step three, dissolution treatment: dissolving fatty acid monoglyceride, soybean phospholipid and lauric acid monoglyceride in a dissolving tank for 2-6 hours, and setting the temperature to 30-70 ℃ to obtain a dissolving solution;

step four, mixing preparation: the protease material is sent into a dissolving solution, then is poured into a mixing device, a regulator and a sugar substitute are sequentially added into the mixing device, the mixing device stirs the solution at 60-100 rpm, and the mixture is stirred for 15-40 minutes, and then a mixture is obtained;

step five, filtering and impurity removal: the mixture is put into a filter funnel for filtering, a filter membrane is arranged in the filter funnel, the filter membrane in the filter funnel has a pore diameter of 0.3-10 microns, and the mixture blocks the slag in the mixture through the filter membrane to obtain an emulsifier primary material;

step six, sterilizing and storing: the primary material of the emulsifier is sent into a sterilizing tank, the emulsifier is sterilized, the temperature of high-temperature instantaneous sterilization is controlled at 100-140 ℃, the sterilization time is 5-22 seconds, the emulsifier is degassed under the vacuum condition of 65-90 kilopascals after sterilization, and the cooling temperature of the twisted cruller compound emulsifier in a finished product room is 5-15 ℃.

2. The method for preparing the compound emulsifier for deep-fried dough sticks of claim 1, which is characterized by comprising the following steps: the first step also comprises 60 parts of purified water, 3 parts of fatty acid monoglyceride, 5 parts of soybean lecithin, 1.5 parts of lauric acid monoglyceride, 3 parts of protease material, 2 parts of regulator and 5 parts of sugar substitute.

3. The method for preparing the compound emulsifier for deep-fried dough sticks of claim 1, which is characterized by comprising the following steps: the fatty acid monoglyceride is obtained by esterifying fatty acid with glycerol or performing glycerol with oil and glycerol, and the soybean phospholipid is an ester composed of glycerol, fatty acid, choline or cholic amine, and can be dissolved in oil and nonpolar solvent.

4. The method for preparing the compound emulsifier for deep-fried dough sticks of claim 1, which is characterized by comprising the following steps: the lauric acid monoglyceride is synthesized by directly esterifying lauric acid and glycerin, the appearance of the lauric acid monoglyceride is generally scaly or oily, white or pale yellow fine granular crystals, the protease material is papain, the regulator is citric acid, the sugar substitute is erythritol and sucrose ester, wherein the sucrose ester is 4 parts, and the erythritol is 1 part.

5. The method for preparing the compound emulsifier for deep-fried dough sticks of claim 1, which is characterized by comprising the following steps: in the third step, the dissolution tank adopted by the fatty acid monoglyceride, the soybean phospholipid and the lauric acid monoglyceride is a temperature-controllable dissolution tank, the dissolution time of the dissolution tank is 2 hours, and the dissolution temperature is set to be 30 ℃.

6. The method for preparing the compound emulsifier for deep-fried dough sticks of claim 1, which is characterized by comprising the following steps: the mixing equipment adopted in the fourth step is a reaction kettle, the rotating speed of the reaction kettle is 60 revolutions per minute, and the stirring time is 15 minutes.

7. The method for preparing the compound emulsifier for deep-fried dough sticks of claim 1, which is characterized by comprising the following steps: and step five, the obtained mixture is placed into a filter bucket for filtering, wherein a filter membrane in the filter bucket adopts a filter membrane with the aperture of 1 micron, and the filter membrane blocks the slag.

8. The method for preparing the compound emulsifier for deep-fried dough sticks of claim 1, which is characterized by comprising the following steps: the sterilization tank adopted in the step six is an intelligent sterilization tank, the method adopted is a high-temperature instantaneous sterilization method, the temperature of the high-temperature instantaneous sterilization is controlled to be 100 ℃, the sterilization time is 5 seconds, the emulsifier is subjected to degassing treatment by using degassing equipment after being sterilized, the degassing environment is under the vacuum condition of 65 kilopascals, the compound emulsifier for the deep-fried twisted dough sticks is obtained, the compound emulsifier for the deep-fried dough sticks is refrigerated into a finished product room, and the refrigeration temperature is 5 ℃.

Images