CN103876004A - Octyltrimethylammonium chloride synergistic baking powder - Google Patents
Octyltrimethylammonium chloride synergistic baking powder Download PDFInfo
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- CN103876004A CN103876004A CN201410094120.2A CN201410094120A CN103876004A CN 103876004 A CN103876004 A CN 103876004A CN 201410094120 A CN201410094120 A CN 201410094120A CN 103876004 A CN103876004 A CN 103876004A
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- acid
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- baking powder
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- 239000000843 powder Substances 0.000 title claims abstract description 19
- AQZSPJRLCJSOED-UHFFFAOYSA-M trimethyl(octyl)azanium;chloride Chemical compound [Cl-].CCCCCCCC[N+](C)(C)C AQZSPJRLCJSOED-UHFFFAOYSA-M 0.000 title abstract 6
- 230000002195 synergetic effect Effects 0.000 title abstract 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 12
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims abstract description 12
- CXMXRPHRNRROMY-UHFFFAOYSA-N sebacic acid Chemical compound OC(=O)CCCCCCCCC(O)=O CXMXRPHRNRROMY-UHFFFAOYSA-N 0.000 claims abstract description 12
- -1 dioctyl sodium sulfate succinate Chemical compound 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 6
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 6
- 229920000305 Nylon 6,10 Polymers 0.000 claims abstract description 6
- 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 abstract description 6
- 239000000783 alginic acid Substances 0.000 claims abstract description 6
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 6
- 229920000615 alginic acid Polymers 0.000 claims abstract description 6
- 229960001126 alginic acid Drugs 0.000 claims abstract description 6
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 6
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 claims abstract description 6
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 6
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 6
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract description 6
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims abstract description 6
- 239000001530 fumaric acid Substances 0.000 claims abstract description 6
- 235000010445 lecithin Nutrition 0.000 claims abstract description 6
- 239000000787 lecithin Substances 0.000 claims abstract description 6
- 229940067606 lecithin Drugs 0.000 claims abstract description 6
- 235000019691 monocalcium phosphate Nutrition 0.000 claims abstract description 6
- 239000001632 sodium acetate Substances 0.000 claims abstract description 6
- 235000017454 sodium diacetate Nutrition 0.000 claims abstract description 6
- 239000011975 tartaric acid Substances 0.000 claims abstract description 6
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 6
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims abstract description 6
- MPNXSZJPSVBLHP-UHFFFAOYSA-N 2-chloro-n-phenylpyridine-3-carboxamide Chemical compound ClC1=NC=CC=C1C(=O)NC1=CC=CC=C1 MPNXSZJPSVBLHP-UHFFFAOYSA-N 0.000 claims description 13
- 125000002347 octyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 claims description 13
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 230000002378 acidificating effect Effects 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- ZORQXIQZAOLNGE-UHFFFAOYSA-N 1,1-difluorocyclohexane Chemical compound FC1(F)CCCCC1 ZORQXIQZAOLNGE-UHFFFAOYSA-N 0.000 claims description 5
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 5
- UZFMBTHANHHTEK-UHFFFAOYSA-N 1-benzylnaphthalene;sodium Chemical compound [Na].C=1C=CC2=CC=CC=C2C=1CC1=CC=CC=C1 UZFMBTHANHHTEK-UHFFFAOYSA-N 0.000 claims description 5
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 5
- 235000021355 Stearic acid Nutrition 0.000 claims description 5
- 229940062672 calcium dihydrogen phosphate Drugs 0.000 claims description 5
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 5
- 235000015165 citric acid Nutrition 0.000 claims description 5
- SQDANIHMTXXNQR-UHFFFAOYSA-L disodium;dioctyl butanedioate;sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O.CCCCCCCCOC(=O)CCC(=O)OCCCCCCCC SQDANIHMTXXNQR-UHFFFAOYSA-L 0.000 claims description 5
- 238000004821 distillation Methods 0.000 claims description 5
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 claims description 5
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims description 5
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims description 5
- CKQVRZJOMJRTOY-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical class OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O CKQVRZJOMJRTOY-UHFFFAOYSA-N 0.000 claims description 5
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 5
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 5
- 235000011069 sorbitan monooleate Nutrition 0.000 claims description 5
- 239000001593 sorbitan monooleate Substances 0.000 claims description 5
- 229940035049 sorbitan monooleate Drugs 0.000 claims description 5
- 239000008117 stearic acid Substances 0.000 claims description 5
- BDHFUVZGWQCTTF-UHFFFAOYSA-M sulfonate Chemical compound [O-]S(=O)=O BDHFUVZGWQCTTF-UHFFFAOYSA-M 0.000 claims description 5
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 5
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 abstract 2
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 abstract 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 abstract 1
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 abstract 1
- 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 abstract 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- YSMRWXYRXBRSND-UHFFFAOYSA-N TOTP Chemical compound CC1=CC=CC=C1OP(=O)(OC=1C(=CC=CC=1)C)OC1=CC=CC=C1C YSMRWXYRXBRSND-UHFFFAOYSA-N 0.000 abstract 1
- IJNQWTZHNYPUAL-UHFFFAOYSA-N [Na].C(C1=CC=CC=C1)C1=C(C2=CC=CC=C2C=C1)S(=O)(=O)O Chemical compound [Na].C(C1=CC=CC=C1)C1=C(C2=CC=CC=C2C=C1)S(=O)(=O)O IJNQWTZHNYPUAL-UHFFFAOYSA-N 0.000 abstract 1
- 239000001506 calcium phosphate Substances 0.000 abstract 1
- 235000019820 disodium diphosphate Nutrition 0.000 abstract 1
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 abstract 1
- 235000019387 fatty acid methyl ester Nutrition 0.000 abstract 1
- 239000000174 gluconic acid Substances 0.000 abstract 1
- 235000012208 gluconic acid Nutrition 0.000 abstract 1
- 229910000150 monocalcium phosphate Inorganic materials 0.000 abstract 1
- 239000011734 sodium Substances 0.000 abstract 1
- 229910052708 sodium Inorganic materials 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 20
- 235000010855 food raising agent Nutrition 0.000 description 18
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 8
- 239000000463 material Substances 0.000 description 8
- 239000004411 aluminium Substances 0.000 description 7
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 7
- 229910052782 aluminium Inorganic materials 0.000 description 7
- 239000007789 gas Substances 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 210000001519 tissue Anatomy 0.000 description 6
- 235000013373 food additive Nutrition 0.000 description 5
- 239000002778 food additive Substances 0.000 description 5
- 239000001569 carbon dioxide Substances 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 4
- 210000001161 mammalian embryo Anatomy 0.000 description 4
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 1
- 206010062016 Immunosuppression Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000008578 Pinus strobus Nutrition 0.000 description 1
- 240000007320 Pinus strobus Species 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 150000001447 alkali salts Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 239000004067 bulking agent Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910002091 carbon monoxide Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000001339 gustatory effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002607 hemopoietic effect Effects 0.000 description 1
- 230000001506 immunosuppresive effect Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004630 mental health Effects 0.000 description 1
- 235000016337 monopotassium tartrate Nutrition 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229940050271 potassium alum Drugs 0.000 description 1
- GNHOJBNSNUXZQA-UHFFFAOYSA-J potassium aluminium sulfate dodecahydrate Chemical compound O.O.O.O.O.O.O.O.O.O.O.O.[Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O GNHOJBNSNUXZQA-UHFFFAOYSA-J 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to octyltrimethylammonium chloride synergistic baking powder. The octyltrimethylammonium chloride synergistic baking powder is characterized by being prepared from the following components in parts by weight: 30-35 parts of sodium bicarbonate, 30-38 parts of disodium dihydrogen pyrophosphate, 5-10 parts of monocalcium phosphate, 20-25 parts of starch, 1-3 parts of calcium carbonate, 2-5 parts of citric acid, 2-5 parts of tartaric acid, 4-8 parts of glycerin monostearate, 1-2 parts of fumaric acid, 1-2 parts of distilled monostearin, 1-2 parts of octyltrimethylammonium chloride, 1-2 parts of sodium fatty acid methyl ester sulfonate, 1-2 parts of benzyl naphthalene sulfonic acid sodium, 1-2 parts of lecithin decanedioic acid, 1-2 parts of gluconic acid stearate-lactone, 1-2 parts of dioctyl sodium sulfate succinate, 1-2 parts of carboxymethylcellulose, 1-2 parts of tricresyl phosphate and 1-2 parts of sorbitan mo-nooleate and 1-2 parts of alginic acid and sodium diacetate. The octyltrimethylammonium chloride synergistic baking powder has the advantages that the raw materials are easily available, and the octyltrimethylammonium chloride synergistic baking powder is low in cost, convenient to use and good in effect, and is green.
Description
Technical field
The invention belongs to a kind of food additives, particularly a kind of leavening agent food additives.
Background technology
Food additives are for improving the qualities such as food color, and add chemical combination material or the natural materials in food for anticorrosion with needs processing technology.Leavening agent (Bulking Agents) adds in food processing process, can make face embryo initiate to form dense porous tissue, thereby makes goods have bulk, soft or crisp material.Leavening agent is one of common food additives, is generally divided into biological leavening agent and chemistry leavening agent, and the use principle of different leavening agents is consistent.Conventional leavening agent is the baking powder containing aluminium, and too much can go down man memory power and Immunosuppression function of the content of aluminium in diet, the potential safety hazard of range of application and existence thereof.Fried food is a kind of traditional instant food, utilize grease to make heat exchange medium, make the starch gelatinization in fried food, protein denaturation, hydrone is overflowed with the form of steam, make food there is porous and the crisp special mouthfeel of crust, produce special local flavor because the protein in food, carbohydrate, fat and some micro constitutent change in frying course simultaneously.Therefore, fried food liking of consumer extremely at home and abroad, deep-fried twisted dough sticks are exactly to be deeply subject to one of food that consumers in general like, a kind of inexpensive instant food especially, use usually used as breakfast, occupy an important position in the catering trade, along with Chinese's footprint spreads all over the world.The feature of the food such as bread, cake, steamed bun is to have sponge shape porous organization, therefore mouthfeel softness.On making, for reaching this kind of object, must make to maintain in dough enough gas.Material mixes and stirs in the air of sneaking in process and material institute's water content produced steam that is heated in the time curing, and can make product produce some sponge shape tissues, but will reach the ideal effect of goods, and gas flow is far from being enough.The overwhelming majority of desired gas is provided by leavening agent, and therefore leavening agent has consequence in food manufacturing.Leavening agent is adding in main bakery product taking wheat flour, and in process decomposes, produce gas, the face embryo of making rises to be sent out, and forms dense porous tissue, thereby makes goods have bulk, soft or a crisp salty class material.It can have alkaline leavening agent and duplex baking powder two classes.The former is mainly that sodium acid carbonate produces carbon dioxide, and the face embryo of making rises to be sent out.Acidic materials still can in and producing the basic salt forming in carbon monoxide process, and the speed that produces of regulation of carbon dioxide.Starch etc. have the leavening agent of being conducive to be preserved, and adjustments of gas produces speed, makes bubble distribution evenly wait effect.Leavening agent is adding in main bakery product taking wheat flour, and decomposes produces gas in process, and the face embryo of making rises to be sent out, and forms dense porous tissue, thereby makes goods have bulk, soft or a crisp class material.Leavening agent also claims swelling agent, raising agent or hair powder.It not only can improve the aesthetic quality of food, and is conducive to digesting and assimilating of food, and this has certain importance in the time that greatly develop instant food today and emphasize its trophism.Different leavening agents is consistent in principle, is all in dough, to produce great amount of carbon dioxide gas by leavening, and in digestion process, carbon dioxide expanded by heating, so that dough just becomes is soft, forms loose structure.Leavening agent can not only make food produce soft sponge shape porous organization, makes it that volume expands, the soft pine of mouthfeel is good to eat; And saliva is infiltrated in the tissue of goods very soon can make to chew time, with solable matter in stripping goods, stimulate gustatory nerve, make it to react rapidly the local flavor of this food; After food enters stomach, various digestive ferments can enter in food tissue fast, make food easily, rapidly digested, absorb, avoid nutritive loss.Traditional baking powder, leavening agent; Generally contain the compositions such as alum, potassium hydrogen tartrate, phosphate, aerogenesis speed is difficult to control, and foams inhomogeneous; It is harmless containing aluminium duplex baking powder that past attempts thinks such, but along with people progressively deepen the understanding of aluminium, its bio-toxicity is also familiar with by people gradually.Various scientific researches show, excessive edible aluminium can produce expendable injury to the hemopoietic system of human body, bone and nervous system, causes senile dementia, osteoporosis diseases.There is data to show, use containing aluminium duplex baking powder and be easy to cause aluminium to exceed standard, harm consumer's physical and mental health.
Through Chinese publication retrieval, do not find the scheme identical with present patent application.
Summary of the invention:
The object of the invention is to; A kind of octyl group trimethyl ammonium chloride synergy baking powder is proposed.
Octyl group trimethyl ammonium chloride synergy baking powder of the present invention, is characterized in that: it is filled a prescription by weight, by sodium acid carbonate 30-35 part, acidic sodium pyrophosphate 30-38 part, calcium dihydrogen phosphate 5-10 part, starch 20-25 part, calcium carbonate 1-3 part, 2～5 parts of citric acids, 2～5 parts, tartaric acid, 4～8 parts of glycerin monostearates, 1～2 part of fumaric acid, 1～2 part of distillation monoglyceride, 1～2 part of octyl group trimethyl ammonium chloride, 1～2 part of 1～2 part of benzyl naphthalene sodium sulfonate of methyl sodiosul foaliphatate; 1～2 part of lecithin decanedioic acid, 1～2 part of stearic acid gluconic acid-lactone, 1～2 part, dioctyl succinate sodium sulphate, 1～2 part of carboxymethyl cellulose, 1～2 part of adjacent sour front three phenyl ester, 1～2 part of sorbitan monooleate, alginic acid, 1～2 part of composition of sodium Diacetate.
Octyl group trimethyl ammonium chloride synergy baking powder preparation method of the present invention, is characterized in that formula by weight, by sodium acid carbonate 30-35 part, acidic sodium pyrophosphate 30-38 part, calcium dihydrogen phosphate 5-10 part, starch 20-25 part, calcium carbonate 1-3 part, 2～5 parts of citric acids, 2～5 parts, tartaric acid, 4～8 parts of glycerin monostearates, 1～2 part of fumaric acid, 1～2 part of distillation monoglyceride, 1～2 part of octyl group trimethyl ammonium chloride, 1～2 part of 1～2 part of benzyl naphthalene sodium sulfonate of methyl sodiosul foaliphatate; 1～2 part of lecithin decanedioic acid, 1～2 part of stearic acid gluconic acid-lactone, 1～2 part, dioctyl succinate sodium sulphate, 1～2 part of carboxymethyl cellulose, 1～2 part of adjacent sour front three phenyl ester, 1～2 part of sorbitan monooleate, 1～2 part of alginic acid, sodium Diacetate mix, and obtain product.
Octyl group trimethyl ammonium chloride synergy baking powder of the present invention, as bulk food additives, is added in an amount of 1-2% scope.
The present invention compared with prior art its beneficial effect is: have raw material and be easy to get, cost is low, and environmental protection is easy to use, effective advantage.
Detailed description of the invention:
Below in conjunction with embodiment, the invention will be further described, but embodiments of the present invention are not limited to this.
The present invention is raw materials used buys acquisition.
Embodiment 1
Octyl group trimethyl ammonium chloride synergy baking powder preparation method of the present invention, is characterized in that formula by weight, by sodium acid carbonate 30-35 part, acidic sodium pyrophosphate 30-38 part, calcium dihydrogen phosphate 5-10 part, starch 20-25 part, calcium carbonate 1-3 part, 2～5 parts of citric acids, 2～5 parts, tartaric acid, 4～8 parts of glycerin monostearates, 1～2 part of fumaric acid, 1～2 part of distillation monoglyceride, 1～2 part of octyl group trimethyl ammonium chloride, 1～2 part of 1～2 part of benzyl naphthalene sodium sulfonate of methyl sodiosul foaliphatate; 1～2 part of lecithin decanedioic acid, 1～2 part of stearic acid gluconic acid-lactone, 1～2 part, dioctyl succinate sodium sulphate, 1～2 part of carboxymethyl cellulose, 1～2 part of adjacent sour front three phenyl ester, 1～2 part of sorbitan monooleate, 1～2 part of alginic acid, sodium Diacetate mix, and obtain product.
The present invention has raw material and is easy to get, and cost is low, and environmental protection is easy to use, effective advantage.
Claims (2)
1. an octyl group trimethyl ammonium chloride synergy baking powder, is characterized in that: it is filled a prescription by weight, by sodium acid carbonate 30-35 part, acidic sodium pyrophosphate 30-38 part, calcium dihydrogen phosphate 5-10 part, starch 20-25 part, calcium carbonate 1-3 part, 2～5 parts of citric acids, 2～5 parts, tartaric acid, 4～8 parts of glycerin monostearates, 1～2 part of fumaric acid, 1～2 part of distillation monoglyceride, 1～2 part of octyl group trimethyl ammonium chloride, 1～2 part of 1～2 part of benzyl naphthalene sodium sulfonate of methyl sodiosul foaliphatate; 1～2 part of lecithin decanedioic acid, 1～2 part of stearic acid gluconic acid-lactone, 1～2 part, dioctyl succinate sodium sulphate, 1～2 part of carboxymethyl cellulose, 1～2 part of adjacent sour front three phenyl ester, 1～2 part of sorbitan monooleate, alginic acid, 1～2 part of composition of sodium Diacetate.
2. an octyl group trimethyl ammonium chloride synergy baking powder preparation method, is characterized in that formula by weight, by sodium acid carbonate 30-35 part, acidic sodium pyrophosphate 30-38 part, calcium dihydrogen phosphate 5-10 part, starch 20-25 part, calcium carbonate 1-3 part, 2～5 parts of citric acids, 2～5 parts, tartaric acid, 4～8 parts of glycerin monostearates, 1～2 part of fumaric acid, 1～2 part of distillation monoglyceride, 1～2 part of octyl group trimethyl ammonium chloride, 1～2 part of 1～2 part of benzyl naphthalene sodium sulfonate of methyl sodiosul foaliphatate; 1～2 part of lecithin decanedioic acid, 1～2 part of stearic acid gluconic acid-lactone, 1～2 part, dioctyl succinate sodium sulphate, 1～2 part of carboxymethyl cellulose, 1～2 part of adjacent sour front three phenyl ester, 1～2 part of sorbitan monooleate, 1～2 part of alginic acid, sodium Diacetate mix, and obtain product.
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