CN102132713B - Aluminum-free baking powder - Google Patents
Aluminum-free baking powder Download PDFInfo
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- CN102132713B CN102132713B CN 201010103498 CN201010103498A CN102132713B CN 102132713 B CN102132713 B CN 102132713B CN 201010103498 CN201010103498 CN 201010103498 CN 201010103498 A CN201010103498 A CN 201010103498A CN 102132713 B CN102132713 B CN 102132713B
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Abstract
The invention discloses an aluminum-free baking powder, which mainly comprises the following raw materials in percentage by weight: 35-40% of sodium hydrogen carbonate, 18-23% of glucolactone, 10-15% of calcium carbonate, 8-13% of starch, 4-8% of glycerin monostearate, 4-8% of phospholipids, 2-5% of citric acid and 2-5% of tartaric acid, wherein 1-2% in percentage by weight of ascorbyl palmitate is also added in the aluminum-free baking powder. In the invention, the alkalinity of the baking powder is moderate; the gas producing speed is gentle at the same time as a higher total gas production rate is ensured; bubbles are continuous and uniform; the appearance of the product can be obviously improved in actual application; internal tissues of the product are uniform and fine; and good elasticity is kept; moreover, the aluminum-free baking powder has good functions of water retention and modification, and can ensure that the product also retains the uniform and fine tissue structure, and good elasticity and toughness after being frozen at a low temperature; the aluminum-free baking powder is suitable for frozen rice and flour products, and has good oxidation resistance; and the oxidative rancidity of the product can be obviously inhibited, and the shelf life of the product can be effectively prolonged.
Description
Technical field
The present invention relates to technical field of food additives, particularly a kind ofly be applicable to freezing rice product without the aluminium baking powder.
Background technology
Baking powder also claims leavening agent, is added in the Flour product, can make the bulk porous of flour-made food, and the quality softness is crisp, easily chews, and has additional nutrients, and easily digests and assimilates, and presents flavour, thereby improve the quality of food.Therefore baking powder is requisite food additives in flour product such as the dilated foods such as bread, biscuit, cake, deep-fried twisted dough sticks and potato chips, shrimp cracker.
Traditional baking powder has commercially available plain edition baking powder, commercially available without the aluminium baking powder, commercially available economic benefits and social benefits baking powder, they generally contain the compositions such as alum, potassium hydrogen tartrate, phosphate, aerogenesis speed is difficult to control, foam inhomogeneous, and according to the requirement of GB2760-2007, these traditional baking powders can not be used for take grains such as wheat flour, rice as primary raw material through moulding, shortening or " the freezing rice product " of giving birth to system, packing and forming through quick-frozen.After " the law of food safety " issuing and implementation, stricter to additive instructions for use in " freezing rice product ", and " freezing rice product " is a large class in the Chinese traditional food, extensive market, but according to the spendable food additives of temporarily nothing approval of GB2760-2007.Therefore, this based food can only use and allow the kind that comprises in the additive types used and the Table A 3 " can be in varieties of food items by need of production in right amount the additive of use " in the large class " 06.0 grain and cereal product ", use the additive that allows use in " 06.03 wheat flour and the goods thereof " that are all the subclass foodstuff and can not be equal to, as contain phosphatic additive.Lack on the market and meet national standard, can significantly improve again the baking powder of freezing rice product mouthfeel.
Summary of the invention
The purpose of this invention is to provide a kind ofly without the aluminium baking powder, continue the aerogenesis time long, the product institutional framework evenly and is not subsided, the delicate mouthfeel quality better meets the regulation of GB2760-2007.
Further purpose is to have certain antioxidation and fortification effect, can prolong the product shelf phase.
Purpose of the present invention is achieved through the following technical solutions.
A kind of without the aluminium baking powder, it is characterized in that describedly mainly being formed by the raw material of following weight percentage without the aluminium baking powder:
Sodium acid carbonate 35～40, glucolactone 18～23, calcium carbonate 10～15, starch 8～13, glycerin monostearate 4～8, phosphatidase 14～8, citric acid 2～5, tartaric acid 2～5.
The described percentage by weight that also is added with ascorbyl palmitate 1～2 without the aluminium baking powder.
The percentage by weight of described raw material is: sodium acid carbonate 40, calcium carbonate 10, starch 8, glycerin monostearate 6 and phosphatidase 15, glucolactone 23, citric acid 4, tartaric acid 3, Ascorbyl Palmitate 1.
The percentage by weight of described raw material is: sodium acid carbonate 38, calcium carbonate 13, starch 8, glycerin monostearate 7 and phosphatidase 15, glucolactone 21, citric acid 3, tartaric acid 4, Ascorbyl Palmitate 1.
The percentage by weight of described raw material is: sodium acid carbonate 37, calcium carbonate 11, starch 9, glycerin monostearate 4 and phosphatide 7, glucolactone 20, citric acid 5, tartaric acid 5, Ascorbyl Palmitate 2.
The percentage by weight of described raw material is: sodium acid carbonate 35, calcium carbonate 14, starch 11, glycerin monostearate 5 and phosphatide 8, glucolactone 19, citric acid 2, tartaric acid 4, Ascorbyl Palmitate 2.
The percentage by weight of described raw material is: sodium acid carbonate 36, calcium carbonate 15, starch 13, glycerin monostearate 8 and phosphatidase 14, glucolactone 18, citric acid 3, tartaric acid 2, Ascorbyl Palmitate 1.
Described phosphatide is soybean lecithin.
The present invention compared with prior art has the following advantages:
1) baking powder alkalescence of the present invention is moderate, is guaranteeing the simultaneously aerogenesis speed mitigation of higher total gas production, bubble continuous uniform;
2) baking powder of the present invention can obviously improve product appearance in actual applications, makes the interiors of products even tissue fine and smooth, keeps good elasticity;
3) baking powder of the present invention has good water conservation, improving effect, can guarantee that product in the institutional framework of still possessing uniform and smooth after cryogenic freezing, good elasticity and toughness, is applicable to freezing rice product;
4) baking powder of the present invention has good non-oxidizability, can obviously suppress the oxidative rancidity of product, effectively prolongs the product shelf phase.Ascorbyl Palmitate is a kind of safe, nontoxic, efficient fat-soluble antioxidant, the repellent that can be used as oxygen uses, particularly in closed system, use and have better effect, Ascorbyl Palmitate can stop the formation of free radical, reduce the autoxidation of grease, prevent spoiled by rancid oil or fatly, prolong grease and contain the shelf life of the food of Chuck Steak.Ascorbyl Palmitate also has emulsibility, as a kind of nutrition fortifier, it also can be used in the infant food, and Ascorbyl Palmitate is easily digested by human body, the physiological action that has kept L-AA, as: reduce blood fat, reduce cholesterol, Vitamin C disease etc.This material uses as food additives in China through Ministry of Public Health approval, and strict toxicological evaluation is nontoxic, harmless, have no side effect.The Ascorbyl Palmitate antioxidant effect is obvious, prove by lot of experiments, the effect of the Ascorbyl Palmitate of use 0.01% is more much effective than the BHA and the BHT that use 0.02%, suitable with the n-propyl gallate effect with 0.02%, the Ascorbyl Palmitate of use 0.02% can make vegetable fat stablize 6 months.Single use Ascorbyl Palmitate or be used in conjunction with all very effectively with other any antioxidant in any grease and has synergistic effect.
In a word, baking powder of the present invention is strictly followed the relevant regulations of " the law of food safety " and GB2760-2007, the novel acidity regulators such as citric acid, tartaric acid have been selected, take sodium acid carbonate and calcium carbonate as leavening agent, with gluconolactone used as stabilizers and coagulating agent, and be filler with starch, can better control the aerogenesis speed of leavening agent, make it lasting even aerogenesis in long-time; Introduced simultaneously the emulsifying agents such as monoglyceride and phosphatide, strengthened water retention property, can make product institutional framework uniform and smooth, do not subsided and do not ftracture; Be used as antioxidant and nutrition fortifier with phosphatide and Ascorbyl Palmitate, have certain anti-oxidant and fortification effect, can prolong the product shelf phase.Baking powder of the present invention is sulfur acid aluminium potassium (alum) constituents anything but, so be a kind of more healthy food additives that meet national requirements, being particularly useful for freezing rice product, is that a kind of several functions such as leavening agent, modifying agent and nutrition fortifier that have concurrently are in the novel product of one.
The specific embodiment
The present invention is without the aluminium baking powder, and mainly the raw material by following weight percentage forms:
Sodium acid carbonate 35～40, glucolactone 18～23, calcium carbonate 10～15, starch 8～13, glycerin monostearate 4～8, phosphatidase 14～8, citric acid 2～5, tartaric acid 2～5, its mesotartaric acid Chinese name is 2,3-dyhydrobutanedioic acid, molecular formula C4H606nH20.Also be added with the percentage by weight of ascorbyl palmitate 1～2 without the aluminium baking powder in the present invention.
Below in conjunction with example, further specify the present invention.
Embodiment 1
40kg sodium acid carbonate, 10kg calcium carbonate, 8kg starch and 6kg glycerin monostearate and 5kg soybean lecithin is fully dry, crushing screening, premixed 25min in mixer, again 23kg glucono-δ-lactone, 4kg citric acid, 3kg tartaric acid and 1kg Ascorbyl Palmitate are dropped into mixer and stir 20min with pre-mixed material continuation, form uniform mixture and get final product.
Embodiment 2
38kg sodium acid carbonate, 13kg calcium carbonate, 8kg starch and 7kg glycerin monostearate and 5kg soybean lecithin is fully dry, crushing screening, premixed 25min in mixer, again 21kg glucono-δ-lactone, 3kg citric acid, 4kg tartaric acid and 1kg Ascorbyl Palmitate are dropped into mixer and stir 20min with pre-mixed material continuation, form uniform mixture and get final product.
Embodiment 3
37kg sodium acid carbonate, 11kg calcium carbonate, 9kg starch and 4kg glycerin monostearate and 7kg soybean lecithin is fully dry, crushing screening, premixed 25min in mixer, again 20kg glucono-δ-lactone, 5kg citric acid, 5kg tartaric acid and 2kg Ascorbyl Palmitate are dropped into mixer and stir 20min with pre-mixed material continuation, form uniform mixture and get final product.
Example 4
35kg sodium acid carbonate, 14kg calcium carbonate, 11kg starch and 5kg glycerin monostearate and 8kg soybean lecithin is fully dry, crushing screening, premixed 25min in mixer, again 19kg glucono-δ-lactone, 2kg citric acid, 4kg tartaric acid and 2kg Ascorbyl Palmitate are dropped into mixer and stir 20min with pre-mixed material continuation, form uniform mixture and get final product.
Embodiment 5
36kg sodium acid carbonate, 15kg calcium carbonate, 13kg starch and 8kg glycerin monostearate and 4kg soybean lecithin is fully dry, crushing screening, premixed 25min in mixer, again 18kg glucono-δ-lactone, 3kg citric acid, 2kg tartaric acid and 1kg Ascorbyl Palmitate are dropped into mixer and stir 20min with pre-mixed material continuation, form uniform mixture and get final product.
Product of the present invention and commercially available prod are compared, below comprise among each contrast experiment: commercially available plain edition baking powder, commercially available without the aluminium baking powder, commercially available economic benefits and social benefits baking powder, the described the present invention of embodiment 1-5 is without the aluminium baking powder.
Experiment 1
Product of the present invention and commercially available baking powder are detected, contrast by HG 2616-2005, and experimental data is as shown in the table.
Table 1, different baking powder performance comparison table
Above Data Comparison explanation baking powder alkalescence of the present invention is moderate, is guaranteeing the simultaneously aerogenesis speed mitigation of higher total gas production, the bubble continuous uniform, and properties of product are better than other existing baking powders.
Experiment 2
Steamed bun preparation method with reference to appendix B introduction among the GB/T 17320, make respectively steamed bun take product of the present invention and commercially available baking powder as leavening agent, the leavening agent addition is all 0.8%, and B estimates cooking steamed bun by the GB/T17320 appendix, and Data Comparison is as shown in the table.
The steamed bun contrast table that table 2, different baking powder are made
Above data show, baking powder of the present invention can obviously improve product appearance in actual applications, make the interiors of products even tissue fine and smooth, keep good elasticity, and properties of product are better than other existing baking powders.
Experiment 3
Freeze carrying out urgency after the steamed bun cooling of making in the experiment 2, and preserved 5 days under low-temperature condition, the steamed bun after the multiple steaming is estimated again by GB/T 17320 appendix B, the result is as follows.
Table 3, different baking powder are on the contrast table that affects of frozen steamed bread
Above Data Comparison shows, baking powder of the present invention has good water conservation, improving effect, can guarantee that product in the institutional framework of still possessing uniform and smooth after cryogenic freezing, good elasticity and toughness, is applicable to freezing rice product.
Experiment 4
Make respectively saqima take product of the present invention and commercially available baking powder as leavening agent respectively, and saqima is simulated oxidation, the degree of oxidation of selected characteristic index observing, more various saqimas, contrast situation such as following table:
Table 4, different baking powder resistance to oxidation contrast table
Above data declaration, baking powder of the present invention has good non-oxidizability, can obviously suppress the oxidative rancidity of product, effectively prolongs the product shelf phase.
Claims (7)
1. one kind without the aluminium baking powder, it is characterized in that describedly mainly being comprised of the raw material of following weight percentage without the aluminium baking powder:
Sodium acid carbonate 35～40, glucolactone 18～23, calcium carbonate 10～15, starch 8～13, glycerin monostearate 4～8, phosphatidase 14～8, citric acid 2～5, tartaric acid 2～5;
The described percentage by weight that also is added with Ascorbyl Palmitate 1～2 without the aluminium baking powder.
2. according to claim 1 without the aluminium baking powder, it is characterized in that the percentage by weight of described raw material is: sodium acid carbonate 40, calcium carbonate 10, starch 8, glycerin monostearate 6 and phosphatidase 15, glucolactone 23, citric acid 4, tartaric acid 3, Ascorbyl Palmitate 1.
3. according to claim 1 without the aluminium baking powder, it is characterized in that the percentage by weight of described raw material is: sodium acid carbonate 38, calcium carbonate 13, starch 8, glycerin monostearate 7 and phosphatidase 15, glucolactone 21, citric acid 3, tartaric acid 4, Ascorbyl Palmitate 1.
4. according to claim 1 without the aluminium baking powder, it is characterized in that the percentage by weight of described raw material is: sodium acid carbonate 37, calcium carbonate 11, starch 9, glycerin monostearate 4 and phosphatide 7, glucolactone 20, citric acid 5, tartaric acid 5, Ascorbyl Palmitate 2.
5. according to claim 1 without the aluminium baking powder, it is characterized in that the percentage by weight of described raw material is: sodium acid carbonate 35, calcium carbonate 14, starch 11, glycerin monostearate 5 and phosphatide 8, glucolactone 19, citric acid 2, tartaric acid 4, Ascorbyl Palmitate 2.
6. according to claim 1 without the aluminium baking powder, it is characterized in that the percentage by weight of described raw material is: sodium acid carbonate 36, calcium carbonate 15, starch 13, glycerin monostearate 8 and phosphatidase 14, glucolactone 18, citric acid 3, tartaric acid 2, Ascorbyl Palmitate 1.
7. each claim is described without the aluminium baking powder according to claim 1-6, it is characterized in that: described phosphatide is soybean lecithin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN 201010103498 CN102132713B (en) | 2010-01-27 | 2010-01-27 | Aluminum-free baking powder |
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| CN 201010103498 CN102132713B (en) | 2010-01-27 | 2010-01-27 | Aluminum-free baking powder |
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| CN102132713A CN102132713A (en) | 2011-07-27 |
| CN102132713B true CN102132713B (en) | 2013-01-30 |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366034B (en) * | 2011-08-11 | 2012-12-12 | 浙江省海洋开发研究院 | Grilled fish leavening agent, its preparation method and application |
| CN103583933B (en) * | 2013-11-21 | 2015-01-28 | 浙江海洋学院 | Leavening agent for grilled fish and preparation and application thereof |
| CN103564276B (en) * | 2013-11-21 | 2015-02-25 | 浙江海洋学院 | Grilled fish bone swelling agent, and preparation method and application of swelling agent |
| CN104170917A (en) * | 2014-07-22 | 2014-12-03 | 东莞万好食品有限公司 | Baking powder as well as porous dough and preparation method thereof |
| CN106819013A (en) * | 2017-01-13 | 2017-06-13 | 老江阿泰餐饮管理（北京）有限公司 | One kind is without aluminium fried bread stick dough and preparation method thereof |
| EP3372086A1 (en) | 2017-03-08 | 2018-09-12 | Jungbunzlauer Ladenburg GmbH | Sodium free baking powder |
| CN108719955B (en) * | 2018-06-08 | 2021-07-30 | 江西科技师范大学 | Frozen steamed stuffed bun green embryo modifying agent |
| CN109699997A (en) * | 2018-12-18 | 2019-05-03 | 嘉益食品科技(昆山)有限公司 | A kind of production method of the without phosphorus edible compounding leavening agent of no aluminium |
| CN111938086A (en) * | 2020-08-28 | 2020-11-17 | 广州半岛食品有限公司 | Pea paste for making moon cake stuffing, preparation method and production line |
| CN112970801A (en) * | 2021-03-26 | 2021-06-18 | 上海早苗食品有限公司 | Baking powder and preparation method thereof |
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| CN1443732A (en) * | 2003-04-28 | 2003-09-24 | 殷海权 | Improved ammonium nitrate leavening agent |
| CN1663396A (en) * | 2004-03-04 | 2005-09-07 | 深圳市海川实业股份有限公司 | Dual-purpose baking powder and its producing method |
| CN101371669A (en) * | 2007-08-20 | 2009-02-25 | 安琪酵母股份有限公司 | Non-aluminum composite raising agent composition, flour dough and batter containing the same, and preparation method thereof, and method for preparing cooked wheaten food |
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