Preparation Of Polyglycerol Fatty Acid Ester And Research Of Powder Emulsifier In Cake

This dissertation covers: preparation of polyglycerol fatty acid ester, complex of emulsifier based on polyglycerol fatty acid ester, and extrusion of the complex and starch granules by Twin-screw extruder, finally application in cake pre-mix powder.There are three steps for preparation of polyglycerol fatty acid ester: polymerization, molecular distillation, polyglycerol esterification. The dissertation optimized process parameters of preparation of polyglycerol fatty acid ester: 2% NaOH is added as a catalyst at 265 degrees during polymerization; Molecular distillation is processed under pressure 5 Pa, 170℃at130 rpm; In polyglycerol esterification proportion of fatty acid and polyglycerol is 5.5:4.5(w/w), and proportion of 14 carbonic acid and 18 carbonic acid is 1:4(w/w) , the temperature is 230℃.The dissertation studied features of the polygloerol esters of fatty acids and compared it with other domestic products. Emulsifier and amylose combination capability was studied by the iodine value blue; emulsifier's influence on cake quality was learned through cake quality and structure evaluation; emulsifier mixing proportion was optimized via orthogonal test of emulsifier, proportion is polyglycerol ester 1.6; Molecular distillation glyceride 0.8; Sucrose ester 0.4; Acylation stearic acid sodium 0.55; Sodium carboxy methyl cellulose 0.18.The dissertation also studied extrusion process parameters influence on emulsifier quality, those parameters include Twin-screw extruder screw speed, extrusion temperature and moisture, feed additives, different carrier, the carrier of different quantity of granulating extrusion; Influence was measured through micro-structure electronic scanning, best parameter combination is: japonica starch as carrier accounting for 70%, screw speed 130rpm, 3-step extrusion temperature for 85℃-65℃-45℃, water 2%, feed speed 4kg/h. Emulsifier made under above process showed good emulsification and vesicant capability, and stable quality which no obvious quality change after 3 months storage under normal ambient.Self-made emulsifier was used for one-step egg stir process study, comparison with tradditional multi-step egg stir process be done; there is high requirement on vesicant capability of emulsifier for one-step egg stir process, self-made emulsifier can meet this requirement, can be used as emulsifier of cake pre-mix powder.