CN103652518A - 一种食品膨松剂 - Google Patents
一种食品膨松剂 Download PDFInfo
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- CN103652518A CN103652518A CN201310649965.9A CN201310649965A CN103652518A CN 103652518 A CN103652518 A CN 103652518A CN 201310649965 A CN201310649965 A CN 201310649965A CN 103652518 A CN103652518 A CN 103652518A
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Links
- 235000019843 food bulking agent Nutrition 0.000 title abstract 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 24
- 229920002261 Corn starch Polymers 0.000 claims abstract description 12
- 239000008120 corn starch Substances 0.000 claims abstract description 12
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 claims abstract description 12
- 239000001095 magnesium carbonate Substances 0.000 claims abstract description 12
- 229910000021 magnesium carbonate Inorganic materials 0.000 claims abstract description 12
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 12
- 229940037003 alum Drugs 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims description 18
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 11
- 229940099112 cornstarch Drugs 0.000 claims description 11
- 235000002906 tartaric acid Nutrition 0.000 claims description 11
- 239000011975 tartaric acid Substances 0.000 claims description 11
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 9
- 150000004649 carbonic acid derivatives Chemical class 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 239000011734 sodium Substances 0.000 claims description 9
- 229910052708 sodium Inorganic materials 0.000 claims description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 abstract 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 229940095064 tartrate Drugs 0.000 abstract 1
- 235000010855 food raising agent Nutrition 0.000 description 9
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 8
- 230000000694 effects Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 239000001569 carbon dioxide Substances 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 4
- 230000002378 acidificating effect Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 2
- 210000001161 mammalian embryo Anatomy 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001447 alkali salts Chemical class 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019700 dicalcium phosphate Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
一种食品膨松剂，由以下重量份数成分比混合组成：碳酸钠5-15份、碳酸氢钠5-10份、酒石酸5-10份、甘油二酯5-10份、玉米淀粉15-20份、烧明矾1-5份，碳酸镁1-5份。
Description
技术领域
本发明是一种食品膨松剂，具体涉及化工膨松剂生产领域，尤其涉及一种食品膨松剂生产领域。
背景技术
膨松剂是在以小麦粉为主的焙烤食品中添加，并在加工过程中受热分解，产生气体，使面胚起发，形成致密多孔组织，从而使制品具有膨松、柔软或酥脆咸的一类物质。它可有碱性膨松剂和复合膨松剂两类。前者主要是碳酸氢钠产生二氧化碳，使面胚起发。酸性物质尚可中和在产生二氧化碳过程中所形成的碱性盐，以及调节二氧化碳产生的速度。而淀粉等则具有有利于膨松剂保存，调节气体产生速度，使气泡分布均匀等作用。
复合膨松剂的配方很多，且依具体食品生产需要而有所不同。通常按所用酸性物质的不同可有产气快慢之别。例如其所用酸性物质为有机酸、磷酸氢钙等，产气反应较快，而使用硫酸铝钾，硫酸铝铵等则反应较慢，通常需要在高温时发生作用。使用复合膨松剂时对产气快慢的选择相当重要。例如在生产蛋糕时，若使用产气快的膨松剂太多，则在焙烤初期很快膨胀，此时蛋糕组织尚未凝结，到后期蛋糕易塌陷且质地粗糙不匀。与此相反，使用产气慢的膨松剂太多，焙烤初期蛋糕膨胀太慢，待蛋糕组织凝结后，部分膨松剂尚未释放出二氧化碳气体，致使蛋糕体积增长不大，失去膨松剂的意义。研究表明，膨松剂中铝的吸收对人体健康不利，因而人们正在研究减少硫酸铝钾和硫酸铝铵等在食品生产中的应用，并探索用新的物质和方法取代其应用，尤其是取代我国人民在长期习以为食的油条中的应用。
现有技术中的食品膨松剂，在膨松效果、生产成本等方面存在缺陷。使得膨松不均匀，或者让食品口感变得不好。
发明内容
为了解决现有技术的缺陷，本发明提供了一种食品膨松剂。
本发明的技术方案是：一种食品膨松剂，其特征包括：
由以下重量份数成分比混合组成：碳酸钠5-15份、碳酸氢钠5-10份、酒石酸5-10份、甘油二酯5-10份、玉米淀粉15-20份、烧明矾1-5份，碳酸镁1-5份。
所述重量份数成分组成：一种食品膨松剂，其特征包括：由以下重量份数成分比混合组成：碳酸钠15份、碳酸氢钠10份、酒石酸10份、甘油二酯10份、玉米淀粉20份、烧明矾5份，碳酸镁5份。
所述重量分数成分组成：一种食品膨松剂，其特征包括：由以下重量份数成分比混合组成：碳酸钠6份、碳酸氢钠6份、酒石酸6份、甘油二酯6份、玉米淀粉16份、烧明矾2份，碳酸镁2份。
本发明的有益效果：当份数成分组成为 碳酸钠15份、碳酸氢钠10份、酒石酸10份、甘油二酯10份、玉米淀粉20份、烧明矾5份，碳酸镁5份，此时膨松效果较好；当份数成分组成为：碳酸钠6份、碳酸氢钠6份、酒石酸6份、甘油二酯6份、玉米淀粉16份、烧明矾2份，碳酸镁2份，此时膨松效果最好。
具体实施方式：
实施例1：
一种食品膨松剂，其特征包括：由以下重量份数成分比混合组成：碳酸钠5份、碳酸氢钠5份、酒石酸5份、甘油二酯5份、玉米淀粉15份、烧明矾1份，碳酸镁1份。
实施例2：
一种食品膨松剂，其特征包括：由以下重量份数成分比混合组成：碳酸钠15份、碳酸氢钠10份、酒石酸10份、甘油二酯10份、玉米淀粉20份、烧明矾5份，碳酸镁5份。
实施例3：
一种食品膨松剂，其特征包括：由以下重量份数成分比混合组成：碳酸钠6份、碳酸氢钠6份、酒石酸6份、甘油二酯6份、玉米淀粉16份、烧明矾2份，碳酸镁2份。
Claims (3)
1.一种食品膨松剂，其特征包括由以下重量份数成分比混合组成：碳酸钠5-15份、碳酸氢钠5-10份、酒石酸5-10份、甘油二酯5-10份、玉米淀粉15-20份、烧明矾1-5份，碳酸镁1-5份。
2.根据权利要求1所述的一种食品膨松剂，其特征在于：碳酸钠15份、碳酸氢钠10份、酒石酸10份、甘油二酯10份、玉米淀粉20份、烧明矾5份，碳酸镁5份。
3.根据权利要求1所述的一种食品膨松剂，其特征在于：碳酸钠6份、碳酸氢钠6份、酒石酸6份、甘油二酯6份、玉米淀粉16份、烧明矾2份，碳酸镁2份。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310649965.9A CN103652518A (zh) | 2013-12-06 | 2013-12-06 | 一种食品膨松剂 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310649965.9A CN103652518A (zh) | 2013-12-06 | 2013-12-06 | 一种食品膨松剂 |
Publications (1)
| Publication Number | Publication Date |
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| CN103652518A true CN103652518A (zh) | 2014-03-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310649965.9A Pending CN103652518A (zh) | 2013-12-06 | 2013-12-06 | 一种食品膨松剂 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341048A (zh) * | 2015-12-23 | 2016-02-24 | 成都汇安捷伦科技有限公司 | 一种蛋糕膨松剂 |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1096635A (zh) * | 1993-06-21 | 1994-12-28 | 张子飙 | 混合营养发糕粉 |
| CN101711559A (zh) * | 2009-12-22 | 2010-05-26 | 青岛品品好制粉有限公司 | 油条专用粉及其制作方法 |
| CN101720877A (zh) * | 2008-10-23 | 2010-06-09 | 张小芳 | 食品膨松剂 |
| CN102461766A (zh) * | 2010-11-10 | 2012-05-23 | 姜晓烨 | 食品膨松剂 |
| CN102511533A (zh) * | 2011-12-30 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | 以薏米、黑米、糯米为主制作的米类蛋筒及其制作方法 |
| US20130040017A1 (en) * | 2010-02-16 | 2013-02-14 | David White | Edible batter compositions and methods of preparing batter-coated foods using the same |
| CN103120194A (zh) * | 2011-11-17 | 2013-05-29 | 朱信友 | 一种蛋糕用膨松剂的组合物 |
-
2013
- 2013-12-06 CN CN201310649965.9A patent/CN103652518A/zh active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1096635A (zh) * | 1993-06-21 | 1994-12-28 | 张子飙 | 混合营养发糕粉 |
| CN101720877A (zh) * | 2008-10-23 | 2010-06-09 | 张小芳 | 食品膨松剂 |
| CN101711559A (zh) * | 2009-12-22 | 2010-05-26 | 青岛品品好制粉有限公司 | 油条专用粉及其制作方法 |
| US20130040017A1 (en) * | 2010-02-16 | 2013-02-14 | David White | Edible batter compositions and methods of preparing batter-coated foods using the same |
| CN102461766A (zh) * | 2010-11-10 | 2012-05-23 | 姜晓烨 | 食品膨松剂 |
| CN103120194A (zh) * | 2011-11-17 | 2013-05-29 | 朱信友 | 一种蛋糕用膨松剂的组合物 |
| CN102511533A (zh) * | 2011-12-30 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | 以薏米、黑米、糯米为主制作的米类蛋筒及其制作方法 |
Non-Patent Citations (1)
| Title |
|---|
| 赵萍: "《粮油食品工艺》", 30 November 2004, 甘肃科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341048A (zh) * | 2015-12-23 | 2016-02-24 | 成都汇安捷伦科技有限公司 | 一种蛋糕膨松剂 |
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