CN100353849C - Wheat flour brightening gluten-strengthening agent - Google Patents
Wheat flour brightening gluten-strengthening agent Download PDFInfo
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- CN100353849C CN100353849C CNB2003101037611A CN200310103761A CN100353849C CN 100353849 C CN100353849 C CN 100353849C CN B2003101037611 A CNB2003101037611 A CN B2003101037611A CN 200310103761 A CN200310103761 A CN 200310103761A CN 100353849 C CN100353849 C CN 100353849C
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- flour
- strengthening agent
- gluten
- present
- chlorine dioxide
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Abstract
The present invention discloses a flour brightening gluten-strengthening agent which comprises by weight: 10 to 30 % of emulsifying agents, 15 to 25% tripolyphosphate, 0 to 5% of calcium carbonate, 5 to 25 % of stable solid chlorine dioxide, 0.2 to 2 % of silicon dioxide and 30 to 60 % of starch. Compared with traditional flour brightening gluten-strengthening agents, the present invention has the effect equal to benzoyl peroxide and potassium bromate; when the present invention is used for making flour products, no residue is in the food, and no harm is brought to humans. The present invention overcomes the defects of harm to human bodies, inconvenient use, etc., of traditional products, and is consistent with the demand of present markets.
Description
Technical field the present invention relates to a kind of flour improver, especially a kind of flour whitening strengthening agent.
The background technology flour whitening strengthening agent is a kind of modifying agent commonly used, and flour is brightened, and strengthens the effect of biceps; Potassium bromate uses as the flour gluten fortifier in the U.S. early than beginning in 1914, and existing so far more than 80 year history along with to the deepening continuously of potassium bromate performance study, it is found that potassium bromate has carcinogenesis, and therefore many countries forbid.China relevant department also relatively payes attention to, and the maximum use amount of regulation is 0.03g/kg in the national standard, and requires must not detect in the ultimate food.Therefore, potassium bromate is used aspect flour whitening strengthening and has been lost its leading position gradually.
Benzoyl peroxide (Benzoyl peroxide) is called for short BPO, and chlorination is strong, can bleach flour, is oxidative bleaches, and this product is a solid, takes by weighing easily, and is easy to use.Benzoyl peroxide to the mechanism that flour brightens is: its hydrolysis under the effect of air and enzyme, discharge active oxygen, thereby produce the conjugated double bond of pigments such as yellow carrotene, lutein in oxidation and the destruction flour, make the unsaturated lipid dissolubility pigmental degeneration in the flour, thereby the color of losing; Its reaction equation is: (C
6H
5CO)
2O
2+ H
2O=2C
6H
5COOH+[O], its shortcoming is: after the benzoyl peroxide hydrolysis discharged active oxygen, the benzoic acid of generation remained in the mouthfeel of flour meeting influence surface goods.
Its Flour product of flour of adding benzoyl peroxide in digestion process, benzoyl peroxide be heated (135 ℃) resolve into phenyl ring base (C
6H
5), because phenyl ring base stage instability, easily and OH-, SO in the dough
4 2-, Cl
-, Fe
3+In conjunction with, and if OH
-In conjunction with then forming phenol, have special odor, toxic; Meet FeCl
3Solution forms the bluish violet complex compound, is foxiness after making the Flour product cooling.The residue benzoic acid enters in the human body with food, and part generates hippuric acid with glycine chemical combination and discharges with urine, and part is detoxified with zinc gluconate chemical combination.The above-mentioned two kinds of detoxications of benzoic acid are all carried out in liver, and therefore, people that liver function is weak and this Flour product of the edible for patients of liver dysfunction can make its bio-transformation hypodynamia, and detoxification ability reduces, and causes hepatic disease, even brings out liver cancer.The long-term edible flour that adds excessive benzoyl peroxide can cause the benzene slow poisoning, easily causes multiple disease.
Also has a kind of method of using chlorine dioxide that flour is handled, it can promote that not only the flour maturation increases muscle, and can also bleach flour, and the no harmful toxic residue deposits yields in reaction back, be that potassium bromate, benzoyl peroxide are applied in the better chemical substitute in the flour improvement, but chlorine dioxide is not easy weighing and control, denseer stink is arranged, very inconvenience in industrial applications, and waste and lose morely in using, cost is higher.
In sum, traditional flour whitening strengthening agent, as potassium bromate, benzoyl peroxide etc. all contain harmful chemical substance, are difficult for edible; Though chlorine dioxide whitening strengthening muscle effect is better, in using inconvenience is arranged, be difficult to industrial applications; Therefore, need a kind of have no side effect and effect is remarkable, easy to use novel flour brightens gluten-strengthening agent and replaces traditional product in the market.
Summary of the invention the invention discloses a kind of novel flour and brightens gluten-strengthening agent, it is a main component with stable " solid chlorine dioxide ", emulsifying agent, pH value conditioning agent, dispersant, composite by " solid chlorine dioxide ", CSL (CSL)/stearoyl lactate (SSL), alkaline phosphate, calcium carbonate and converted starch are carried out by a certain percentage, make the effect of various compositions coordinated with each other.Test shows: after flour adds this additive, formation time, stabilization time, enhanced stretch resistance, pulling force all are significantly improved than evaluations of estimate such as number, powder power, effect is suitable with the potassium bromate gluten fortifier, and the whiteness of producing flour is equal to the flour that benzoyl peroxide was handled, made boiling class, the finished product that bakes class also all have improvement at aspects such as appearance luster, volume, specific volume, internal structure tissue, palatability, food flavors, particularly improve comparatively obvious aspect bread, north steamed bread; And thisly brighten gluten-strengthening agent noresidue in food, and harmless to human body, and easy to use.
Flour whitening strengthening agent of the present invention is made up of following component:
The emulsifying agent of 10-30%;
The tripolyphosphate of 15-25%;
The calcium carbonate of 0-5%;
The stabilization of solid chlorine dioxide of 5-25%;
The silica of 0.2-2%;
The starch of 30-60% (if there is not specified otherwise, the percentage composition that occurs in this specification all is weight percentage).
Wherein emulsifying agent can be CSL (CSL), also can be the mixture of stearoyl lactate (SSL) or CSL and stearoyl lactate; The content of chlorine dioxide is 3-8% in the solid chlorine dioxide.
Solid chlorine dioxide makes chlorine dioxide be applied to flour industry flour is carried out slaking bleaching and increase muscle entering a brand-new stage.So-called solid ClO
2, be not solid-state ClO
2It is can slowly discharge ClO under certain condition
2The solid articles of gas.As solid ClO
2The adsorbent of carrier has higher adsorption capacity, can adsorb the water of 5% own wt at least, also should have bigger specific area (90～200m
2/ g) and less isolation footpath (being preferably in 1.5～5 μ m), adsorbent with such feature has porous materials such as synthetic calcium silicate, pelletized silica, talcum powder, molecular sieve, nonwoven, the pH value of adsorbent is preferably between 8.5～9.0, solution premature decomposition to avoid adsorbing discharges ClO
2
Stable solid-state ClO
2Energy continues to take place oxidation reaction, and its is difficult for and fatty acid/amino acid, polysaccharose substance and maleic acid, and fumaric acid (fumaroyl) etc. reacts, and promptly it can not react with natural carbohydrate, can the damaged fiber element.Solid-state chloride dioxide discharges chlorine dioxide in the activation that runs into high temperature, moisture and acidic materials, and decomposes the multiple strong oxidizer of generation rapidly, as HClO
3, HClO
2, HClO, Cl
2, O
3, H
2O
2Deng, these combination of oxides produce the extremely strong active group of multiple oxidability (being free radical) together, can excite the torpescence hydrogen on organic ring, generate R. free radical, (RH represents organic matter) by dehydrogenation reaction.The mucedin molecule is made up of several amino acids, the oxidized form gluten fortifier can make cysteine-SH base wherein be oxidized to-the S-S-key, set up the covalent cross-linking between the cysteine residues in protein molecular or between protein molecular, thereby strengthen and stablized established protein three-dimensional net structure.Add in the process that water is modulated into dough at flour, available oxygen, Cl are emitted in chlorine dioxide and water reaction
2Deng, the oxidation sulfydryl forms cystine linkage, plays to increase muscle effect :-SH+[O]+HS-→-S-S-+H
2O; Destroy the conjugated double bond that produces pigments such as yellow carrotene, lutein in the flour by oxidation, make the unsaturated lipid dissolubility pigmental degeneration in the flour, thereby the color of losing reaches the effect of bleaching; ClO in addition
2Can also destroy some polyphenol oxidase, thereby reach the generation that stops enzymatic browning, reach the effect that brightens from a plurality of aspects.
ClO
2Not only has the effect that promotes flour slaking increasing muscle, and the effect to the bleaching of flour is obvious, and is clear and definite in research is always used, and it is at thermophilic digestion, all decompose when baking in addition, the noresidue material, harmless with the product of other substance reactions.Now by using stable solid ClO
2Flour improver with other is composite, proves that through repetition test repeatedly its effect is equal to benzoyl peroxide, potassium bromate brightening and increase the muscle effect flour.
When making this flour whitening strengthening agent, various components are mixed in proportion, stirring gets final product.Because above-mentioned raw materials is the extraordinary powdery solid of free-running property, so CQ20 number sieve should all stipulating by standard GB 5507.During use, add this flour improver to flour in the addition of 0.1%-0.2% (with the percentage of flour weight) in the middle of stirring and evenly mixing get final product.
Flour whitening strengthening agent of the present invention is compared with traditional flour whitening strengthening agent, be used for bleaching of flour and increase muscle effect and benzoyl peroxide, potassium bromate is suitable, its noresidue in food of what is more important is to harmless, the environmentally safe of human body.Add to it in flour in proportion, after 3-5 days slaking, measure mean value with the whiteness instrument and can reach 79.5%, adding water and face is similar to than evaluations of estimate such as number, powder power and the flour effect of adding potassium bromate with Instrument measuring formation time, stabilization time, enhanced stretch resistance, pulling force, and made Flour product, as the food of steamings such as bread, steamed bun, roasting class at specific volume, volume, highly, aspect such as the internal organizational structure Flour product that all is better than adding potassium bromate, and harmless, food flavor is constant.
In sum, flour whitening strengthening agent of the present invention is easy to use, and is harmless, be used for bleaching of flour and increase muscle effect and benzoyl peroxide, potassium bromate is suitable, it is harmful well to have overcome traditional product, uses defectives such as inconvenience, more meets the current market demand.
The specific embodiment
Embodiment
Be equipped with the 100g flour whitening strengthening agent by following prescription:
CSL 20g
Tripolyphosphate 15g
Calcium carbonate 3g
The stabilization of solid chlorine dioxide 10g of 5% content
Silica 1 .5g
Starch 50.5g
Above-mentioned each component is mixed according to its ratio, in mixing and blending machine, stir, its addition according to 0.15% is added in the special powder, after 3～5 days the slaking, measuring whiteness with the whiteness instrument is 79.5%, the making of dough and goods thereof is compared with control group (adding potassium bromate and benzoyl peroxide), the dough rheology evaluation of estimate and the control group that have added this flour improver are approximate, goods bread, steamed bun is at specific volume, volume, slightly be better than control group on the internal organizational structure, the ratio of height to diameter of the north steamed bread of making is than control group big by about 0.1 (seeming, it is full to stand upright), the scoring of epidermis color and luster on average exceeded control group 1.5 minutes, did not have influence at aspects such as sense of food tastes.Its biggest advantage is that modifying agent all decomposes noresidue, and no toxic compounds generates, and is harmless, and environment is not also had influence.
Claims (3)
1, a kind of flour whitening strengthening agent, form by following component:
The emulsifying agent of 10-30%;
The tripolyphosphate of 15-25%;
The calcium carbonate of 0-5%;
The stabilization of solid chlorine dioxide of 5-25%;
The silica of 0.2-2%;
The starch of 30-60%;
Above percentage all is weight percentage.
2, flour whitening strengthening agent as claimed in claim 1 is characterized in that emulsifying agent is stearoyl lactate (SSL), CSL (CSL) or both mixtures.
3, flour whitening strengthening agent as claimed in claim 1, the content that it is characterized in that chlorine dioxide in the solid chlorine dioxide is 3-8%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101037611A CN100353849C (en) | 2003-10-27 | 2003-10-27 | Wheat flour brightening gluten-strengthening agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101037611A CN100353849C (en) | 2003-10-27 | 2003-10-27 | Wheat flour brightening gluten-strengthening agent |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1611116A CN1611116A (en) | 2005-05-04 |
| CN100353849C true CN100353849C (en) | 2007-12-12 |
Family
ID=34756786
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2003101037611A Expired - Fee Related CN100353849C (en) | 2003-10-27 | 2003-10-27 | Wheat flour brightening gluten-strengthening agent |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101204168A (en) * | 2006-12-19 | 2008-06-25 | 青岛白樱花实业有限公司 | Refined bread flour |
| CN104542793A (en) * | 2014-12-30 | 2015-04-29 | 山东圣琪生物有限公司 | Flour strengthening agent |
| CN108902680A (en) * | 2018-06-15 | 2018-11-30 | 江苏金孔雀面业有限公司 | It is a kind of to carry out the production technology that flour brightens using whitening system |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234186A (en) * | 1999-04-30 | 1999-11-10 | 赵国献 | Additive for flour products |
| CN1081000C (en) * | 1999-08-10 | 2002-03-20 | 河南兴泰精细化工有限公司 | Improving agent of wheat flour used for steamed bread |
-
2003
- 2003-10-27 CN CNB2003101037611A patent/CN100353849C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234186A (en) * | 1999-04-30 | 1999-11-10 | 赵国献 | Additive for flour products |
| CN1081000C (en) * | 1999-08-10 | 2002-03-20 | 河南兴泰精细化工有限公司 | Improving agent of wheat flour used for steamed bread |
Non-Patent Citations (3)
| Title |
|---|
| 几种面粉添加剂及其作用机理 刘云国，吕清杰.山西食品工业，第1期 2002 * |
| 面粉添加剂的种类、作用机理及使用方法 周惠明.粮食与饲料工业，第11期 1995 * |
| 食品添加剂在专用粉中应用 张龙，刘景顺，刘艳.粮食与油脂，第4期 2002 * |
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| Publication number | Publication date |
|---|---|
| CN1611116A (en) | 2005-05-04 |
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| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Shenzhen Ocean Power Food Technology Co., Ltd. Assignor: Haichuan Industry Co., Ltd., Shenzhen Contract fulfillment period: 2008.8.9 to 2014.1.13 contract change Contract record no.: 2008440000272 Denomination of invention: Wheat flour brightening gluten-strengthening agent Granted publication date: 20071212 License type: Exclusive license Record date: 20081014 |
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| LIC | Patent licence contract for exploitation submitted for record |
Free format text: EXCLUSIVE LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2008.8.9 TO 2014.1.13; CHANGE OF CONTRACT Name of requester: SHENZHEN HAICHUAN FOOD TECHNOLOGY CO., LTD. Effective date: 20081014 |
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