CN102613261A - Food composite leavening agent, as well as preparation method and application thereof - Google Patents
Food composite leavening agent, as well as preparation method and application thereof Download PDFInfo
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- CN102613261A CN102613261A CN201210101212XA CN201210101212A CN102613261A CN 102613261 A CN102613261 A CN 102613261A CN 201210101212X A CN201210101212X A CN 201210101212XA CN 201210101212 A CN201210101212 A CN 201210101212A CN 102613261 A CN102613261 A CN 102613261A
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- leavening agent
- glucono
- cornstarch
- dihydrogen phosphate
- potassium hydrogen
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Abstract
The invention discloses a food composite leavening agent, as well as a preparation method and application thereof. The leavening agent comprises the following components in percentage by weight: 25%-55% of sodium bicarbonate, 4%-30% of gluconic acid-Delta-lactone, 4%-20% of calcium biphosphate, 3%-15% of potassium bitartrate and 15%-64% of corn starch. The prepared product does not contain components harmful to human health, and has better subjective appreciation and larger specific volume than the traditional formula. The texture analysis shows that: the hardness, elasticity, cohesion, chewiness, resilience and other indexes reach the standards of the similar products in the market. The leavening agent can be used to make cakes, fried bread sticks, steamed bread and other flour food.
Description
Technical field
The present invention relates to a kind of composite food swilling agent, especially a kind of nontoxic, no aluminium multifunctional food duplex baking powder that is used to make flour-made food.
Background technology
Flour-made food is one of staple food of people, and edible and easy to carry because of it, local flavor is different, and is popular to people more and more deeply.Along with the continuous development of flour-made food, its foodsafety also more and more receives people's attention, particularly flour-made food and contains the problem that aluminium or aluminium exceed standard.Aluminium is a kind of element harmful to health, can in human body, accumulate and produce chronic toxicity.Excessive aluminium is taken in the memory function that can disturb brain, and is relevant with senile dementia disease.To grow up with the intelligence development process in children, edible contain the thinking that food that aluminium exceeds standard can have a strong impact on children, and al deposition can cause calcium loss in sclerotin, suppress skeleton development, cause malacosteon.Therefore, the absorption problem of human body aluminium causes world's common concern.FAO/WHO just formally confirmed as food contaminant with aluminium in 1989 and manages; China also formulated aluminium in flour-made food and the dilated food the sanitary standard of limiting the quantity of (≤100mg/kg) with the corresponding method of inspection, but the standard of this and European Union (≤10mg/kg) differ greatly.Yet the phenomenon that aluminium content overproof in the relevant flour-made foods such as testing result report deep-fried twisted dough sticks, steamed bun, dilated food is also often arranged, to contain the aluminium food expander significantly, cheaply relevant with additive effect for this; Meanwhile, though more existing on the market at present no aluminium leavening agent products, their effect is more single, is usually used in making a kind of or a series products, and is applied in the middle of the flour-made food of other kinds, and its effect is then obviously not ideal enough.
Summary of the invention
The purpose of this invention is to provide that a kind of new prescription is reasonable, leavening effect good, nontoxic, no aluminium multifunctional food duplex baking powder with low cost.
The object of the invention is realized through following technical scheme:
A kind of composite food swilling agent by weight, comprises 25%～55% sodium acid carbonate, 4%～30% glucono-, 4%～20% calcium dihydrogen phosphate, 3%～15% potassium hydrogen tartrate and 15%～64% cornstarch.
Preferably, this leavening agent comprises 32%～40% sodium acid carbonate by weight, 19%～23% glucono-, 10%～14% calcium dihydrogen phosphate, 8%～12% potassium hydrogen tartrate and 18%～24% cornstarch.
Preferably, this leavening agent comprises 55% sodium acid carbonate by weight, 12% glucono-, 10% calcium dihydrogen phosphate, 8% potassium hydrogen tartrate and 15% cornstarch.
Preferably, this leavening agent comprises 25% sodium acid carbonate by weight, 20% glucono-, 15% calcium dihydrogen phosphate, 10% potassium hydrogen tartrate and 30% cornstarch.
Preferably, this leavening agent comprises 38% sodium acid carbonate by weight, 21% glucono-, 12% calcium dihydrogen phosphate, 11% potassium hydrogen tartrate and 18% cornstarch.
The preparation method of above-mentioned leavening agent comprises the steps:
(1) said raw material sodium acid carbonate, glucono-, calcium dihydrogen phosphate, potassium hydrogen tartrate, cornstarch are all crossed 200 mesh sieves;
(2) then, by said each raw material of proportioning weighing;
(3) mix at normal temperatures again, promptly make leavening agent.
Said leavening agent is used to make deep-fried twisted dough sticks, cake or steamed bun, and its addition is respectively 2.5%～4.5%, 1.0%～2.5% and 1.5%～3.0% of flour weight.
Nontoxic, no aluminium leavening agent provided by the present invention can be used for making the food that various baking powders are made, like cake, deep-fried twisted dough sticks, steamed bun etc.; The maximum characteristics of this leavening agent be product nontoxic, do not contain aluminium and its effect in various flour-made foods is all more excellent, the product of producing, subjective appreciation result and specific volume are all good than traditional prescription; Analyze through the matter structure, draw its hardness, elasticity; Cohesion, indexs such as anti-chewing property and recovery have all reached the standard of market like product.
The specific embodiment
Below in conjunction with embodiment the present invention is described further.
Embodiment 1
At first, sodium acid carbonate, glucono-, calcium dihydrogen phosphate, potassium hydrogen tartrate, cornstarch were waited 200 mesh sieves.Then, in following each raw material of ratio weighing:
Sodium acid carbonate 55%; Glucono-12%
Calcium dihydrogen phosphate 10%; Potassium hydrogen tartrate 8%
Cornstarch 15%
Mechanical mixture is even at normal temperatures again, weighs at last, packs, and obtains product.Product is used to make deep-fried twisted dough sticks, and its addition is 2.5% powder meter.
The making of deep-fried twisted dough sticks:
Prescription: medium strength flour 200g; Leavening agent 5.0g; Salt 3.1g; Water 130mL.
Manufacture craft:
At first, water, flour, salt and baking powder are mixed, warp and face, treacle face (30min), folded face, treacle face (30min), moulding, fried system (220 ℃, fried about 70s) make deep-fried twisted dough sticks successively.
Adopt the deep-fried twisted dough sticks color, smell and taste of the present invention's preparation all to reach the commercially available prod standard, mouthfeel is excellent, and product is nontoxic, do not contain aluminium; The product specific volume reaches 3.78mL/g; Texture characteristic parameter hardness, chewiness, recovery value are respectively 238.146,155.028,0.323; And the commercially available prod specific volume of prior art is 3.44mL/g, and texture characteristic parameter hardness, chewiness, recovery value are respectively 270.426,162.042,0.264.
Embodiment 2
At first, sodium acid carbonate, glucono-, calcium dihydrogen phosphate, potassium hydrogen tartrate, cornstarch were waited 200 mesh sieves.Then, in following each raw material of ratio weighing:
Sodium acid carbonate 25%; Glucono-20%
Calcium dihydrogen phosphate 15%; Potassium hydrogen tartrate 10%
Cornstarch 30%
Mechanical mixture is even at normal temperatures again, weighs at last, packs, and obtains product.Product is used for making mill fort cake, and its addition is 1.8% powder meter.
The making of mill fort cake:
Prescription: A: egg pulp 233g; White granulated sugar 225g; Water 17g; D-sorbite 33g; B cake oil 7g; C: weak strength flour 250g; Salt 0.8g; Leavening agent 4.5g; D: salad oil 183g.
Manufacture craft: at first, take by weighing each component among the A, add together in the dough mixing machine, be stirred to the cake oil that sugar dissolving back adds the B part with low speed or middling speed; Secondly, the C partial material of mixing is added in the material that the first step becomes reconciled, low speed or middling speed stir, and are as the criterion with no dry powder or powder ball again; Once more, add the D part while stirring, until stirring; At last, the slurry that stirs is injected mould (about 35g/), with get angry 220 ℃, fire toasts for 190 ℃ and got final product in about 13 minutes down.
The mill fort cake mouthfeel that adopts the present invention to make is good, and color, smell and taste are superior to the commercially available prod, and matter structure analysis result shows product elasticity, and indexs such as cohesion and recovery are preferable; The product specific volume reaches 2.61mL/g; Texture characteristic parameter hardness, chewiness, recovery value are respectively 675.201,443.282,0.316; And the commercially available prod specific volume of prior art is 2.56mL/g, and texture characteristic parameter hardness, chewiness, recovery value are respectively 690.804,451.293,0.307.
Embodiment 3
At first, sodium acid carbonate, glucono-, calcium dihydrogen phosphate, potassium hydrogen tartrate, cornstarch were waited 200 mesh sieves.Then, in following each raw material of ratio weighing:
Sodium acid carbonate 38%; Glucono-21%
Calcium dihydrogen phosphate 12%; Potassium hydrogen tartrate 11%
Cornstarch 18%
Mechanical mixture is even at normal temperatures again, weighs at last, packs, and obtains product.Product is used to make Sweet steamed bun, and its addition is 3.0%.
The making of Sweet steamed bun:
Prescription: A: high-strength flour 300g; Leavening agent 9.0g; B: white granulated sugar 150g; Salt 1g; Water 250g.
Manufacture craft:
The B stirring and dissolving is complete, pour among the A of mixing, stir repeatedly or manual work is rubbed repeatedly and made its evenly no fecula with dough mixing machine, the face that will stir then injection mould, boiling 15min clock gets final product in food steamer.
The Sweet steamed bun color, smell and taste that adopt the present invention to make are good, and mouthfeel is superior to the commercially available prod, and the result of matter structure analysis proves elasticity, cohesion, and indexs such as anti-chewing property and recovery are more excellent; The product specific volume reaches 1.96mL/g; Texture characteristic parameter hardness, chewiness, recovery value are respectively 3076.352,1094.644,0.314; And the commercially available prod specific volume of prior art is 1.85mL/g, and texture characteristic parameter hardness, chewiness, recovery value are respectively 3647.548,1458.376,0.297.
Acute toxicity test: observe through 7d; 20000,29000,42050, spirit of the small white mouse of 4 experimental group of 60973mg/kg and situation such as appetite, drinking-water and control group are more no abnormal; Do not occur being poisoned to death; Press the toxicological evaluation standard, can measure median lethal dose (LD50), i.e. LD50＞60973mg/kg.
Cumulative toxicity test: by 2000,4000,8000,16000mg/kg dosage mixes and raise, and feeds 20d continuously, during the administration and 7d in the observation period, death and other abnormal behaviour do not appear in each experimental group small white mouse.The product of all prescriptions is through acute (LD50) and cumulative toxicity test, shows that all the leavening agent that the present invention prepares is without any side effects to the small white mouse body.
Claims (7)
1. a composite food swilling agent is characterized in that, by weight; Comprise 25%～55% sodium acid carbonate; 4%～30% glucono-, 4%～20% calcium dihydrogen phosphate, 3%～15% potassium hydrogen tartrate and 15%～64% cornstarch.
2. leavening agent according to claim 1 is characterized in that, by weight; Comprise 32%～40% sodium acid carbonate; 19%～23% glucono-, 10%～14% calcium dihydrogen phosphate, 8%～12% potassium hydrogen tartrate and 18%～24% cornstarch.
3. leavening agent according to claim 1 is characterized in that, by weight, comprises 55% sodium acid carbonate, 12% glucono-, 10% calcium dihydrogen phosphate, 8% potassium hydrogen tartrate and 15% cornstarch.
4. leavening agent according to claim 1 is characterized in that, by weight, comprises 25% sodium acid carbonate, 20% glucono-, 15% calcium dihydrogen phosphate, 10% potassium hydrogen tartrate and 30% cornstarch.
5. leavening agent according to claim 1 is characterized in that, by weight, comprises 38% sodium acid carbonate, 21% glucono-, 12% calcium dihydrogen phosphate, 11% potassium hydrogen tartrate and 18% cornstarch.
6. the preparation method of any said leavening agent of claim 1～5 is characterized in that, comprises the steps:
(1) said raw material sodium acid carbonate, glucono-, calcium dihydrogen phosphate, potassium hydrogen tartrate, cornstarch are all crossed 200 mesh sieves;
(2) then, by said each raw material of proportioning weighing;
(3) mix at normal temperatures again, promptly make leavening agent.
7. the application of any said leavening agent of claim 1～5 is characterized in that, said leavening agent is used to make deep-fried twisted dough sticks, cake or steamed bun, and its addition is respectively 2.5%～4.5%, 1.0%～2.5% and 1.5%～3.0% of flour weight.
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798315A (en) * | 2014-01-02 | 2014-05-21 | 重庆迎龙化工厂 | Compound-type rapid aluminum-free fried bread stick raising agent and preparation method thereof |
| CN103828878A (en) * | 2012-11-23 | 2014-06-04 | 安琪酵母股份有限公司 | Fast deep-fried dough stick leavening agent and method for fast making deep-fried dough sticks |
| CN104663761A (en) * | 2015-03-06 | 2015-06-03 | 徐饶春 | Food raising agent |
| CN104663767A (en) * | 2015-03-06 | 2015-06-03 | 徐饶春 | Food complex raising agent |
| CN104738115A (en) * | 2015-03-06 | 2015-07-01 | 徐饶春 | Bread raising agent |
| CN105028547A (en) * | 2015-06-29 | 2015-11-11 | 广州市天惠食品有限公司 | Food leavening agent and preparation method thereof |
| CN105941527A (en) * | 2016-07-19 | 2016-09-21 | 郑州容大食品有限公司 | Aluminum-free composite leavening agent for pizzas, preparation method thereof, pizzas and manufacturing method thereof |
| CN106689259A (en) * | 2016-11-22 | 2017-05-24 | 唐林元 | Method for preparing baking food leavening agent from composite fruit powder |
| CN107568304A (en) * | 2017-09-27 | 2018-01-12 | 华南理工大学 | One kind is without aluminic acid milk deep-fried twisted dough sticks and preparation method thereof |
| CN108283203A (en) * | 2018-04-13 | 2018-07-17 | 广州市食品工业研究所有限公司 | A kind of Novel cake leavening agent |
| CN110150615A (en) * | 2019-05-18 | 2019-08-23 | 上海早苗食品有限公司 | A kind of compounding acidity regulator and preparation method thereof |
| CN111011429A (en) * | 2019-12-09 | 2020-04-17 | 云南云天化以化磷业研究技术有限公司 | Composite phosphate aluminum-free quick fried bread stick leavening agent and preparation and use methods thereof |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103828878A (en) * | 2012-11-23 | 2014-06-04 | 安琪酵母股份有限公司 | Fast deep-fried dough stick leavening agent and method for fast making deep-fried dough sticks |
| CN103798315A (en) * | 2014-01-02 | 2014-05-21 | 重庆迎龙化工厂 | Compound-type rapid aluminum-free fried bread stick raising agent and preparation method thereof |
| CN104663761A (en) * | 2015-03-06 | 2015-06-03 | 徐饶春 | Food raising agent |
| CN104663767A (en) * | 2015-03-06 | 2015-06-03 | 徐饶春 | Food complex raising agent |
| CN104738115A (en) * | 2015-03-06 | 2015-07-01 | 徐饶春 | Bread raising agent |
| CN105028547A (en) * | 2015-06-29 | 2015-11-11 | 广州市天惠食品有限公司 | Food leavening agent and preparation method thereof |
| CN105941527A (en) * | 2016-07-19 | 2016-09-21 | 郑州容大食品有限公司 | Aluminum-free composite leavening agent for pizzas, preparation method thereof, pizzas and manufacturing method thereof |
| CN106689259A (en) * | 2016-11-22 | 2017-05-24 | 唐林元 | Method for preparing baking food leavening agent from composite fruit powder |
| CN107568304A (en) * | 2017-09-27 | 2018-01-12 | 华南理工大学 | One kind is without aluminic acid milk deep-fried twisted dough sticks and preparation method thereof |
| WO2019062303A1 (en) * | 2017-09-27 | 2019-04-04 | 华南理工大学 | Aluminum-free yoghurt deep-fried dough stick and manufacturing method therefor |
| CN108283203A (en) * | 2018-04-13 | 2018-07-17 | 广州市食品工业研究所有限公司 | A kind of Novel cake leavening agent |
| CN110150615A (en) * | 2019-05-18 | 2019-08-23 | 上海早苗食品有限公司 | A kind of compounding acidity regulator and preparation method thereof |
| CN111011429A (en) * | 2019-12-09 | 2020-04-17 | 云南云天化以化磷业研究技术有限公司 | Composite phosphate aluminum-free quick fried bread stick leavening agent and preparation and use methods thereof |
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Application publication date: 20120801 |