CN103891816A - Fatty alcohol-polyoxyethylene ether flour improving agent - Google Patents
Fatty alcohol-polyoxyethylene ether flour improving agent Download PDFInfo
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- CN103891816A CN103891816A CN201410097022.4A CN201410097022A CN103891816A CN 103891816 A CN103891816 A CN 103891816A CN 201410097022 A CN201410097022 A CN 201410097022A CN 103891816 A CN103891816 A CN 103891816A
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- aeo
- fatty alcohol
- polyoxyethylene ether
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Abstract
The invention relates to a fatty alcohol-polyoxyethylene ether flour improving agent which is characterized by comprising, by weight, 15-26 parts of fatty alcohol polyoxyethylene ether, 20-27 parts of sodium carbonate, 35-42 parts of sodium fumarate, 10-17 parts of monocalcium phosphate, 1-2 parts of triethanolamine lauryl sulfate, 1-2 parts of polyethylene glycol, 1-2 parts of hexabromocyclododecane, 1-2 parts of spermaceti wax, 1-2 parts of ethylenediamine tetraacetic acid, 1-2 parts of disodium methylene dinaphthalenesulfonate, 1-2 parts of diammonium hydrogen phosphate, 1-2 parts of sodium alkyl phosphate ester, 1-2 parts of modified soybean lecithin and 10-20 parts of starch. The fatty alcohol-polyoxyethylene ether flour improving agent has the advantages that raw materials are easy to obtain, cost is low, aluminum is not contained, environment protection is achieved, the agent is convenient to use, and the effect is good.
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 AEO flour improver is proposed.
AEO flour improver of the present invention, it is characterized in that: it is filled a prescription by weight, by AEO 15-26 part, sodium carbonate 20-27 part, fumaric acid sodium 35-42 part, calcium dihydrogen phosphate 10-17 part, 1～2 part of dodecyltriethanolamine sulfate, 1～2 part of polyethylene glycol, 1～2 part of HBCD, 1～2 part of spermaceti, 1～2 part of disodium ethylene diamine tetraacetate, 1～2 part of sodium metnylene bis-naphthalene sulfonate, 1～2 part of phosphoric acid one hydrogen two ammonium, 1～2 part, alkyl phosphate sodium, 1～2 part of modified soybean phosphide, starch 10-20 part composition.
AEO flour improver preparation method of the present invention, it is characterized in that: formula by weight, press AEO 15-26 part, sodium carbonate 20-27 part, fumaric acid sodium 35-42 part, calcium dihydrogen phosphate 10-17 part, 1～2 part of dodecyltriethanolamine sulfate, 1～2 part of polyethylene glycol, 1～2 part of HBCD, 1～2 part of spermaceti, 1～2 part of disodium ethylene diamine tetraacetate, 1～2 part of sodium metnylene bis-naphthalene sulfonate, 1～2 part of phosphoric acid one hydrogen two ammonium, 1～2 part, alkyl phosphate sodium, 1～2 part of modified soybean phosphide, starch 10-20 part mixes, obtain product.
Product 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, advantage without aluminium, environmental protection, easy to use, effective.
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
AEO flour improver preparation method of the present invention, it is characterized in that: formula by weight, press AEO 15-26 part, sodium carbonate 20-27 part, fumaric acid sodium 35-42 part, calcium dihydrogen phosphate 10-17 part, 1～2 part of dodecyltriethanolamine sulfate, 1～2 part of polyethylene glycol, 1～2 part of HBCD, 1～2 part of spermaceti, 1～2 part of disodium ethylene diamine tetraacetate, 1～2 part of sodium metnylene bis-naphthalene sulfonate, 1～2 part of phosphoric acid one hydrogen two ammonium, 1～2 part, alkyl phosphate sodium, 1～2 part of modified soybean phosphide, starch 10-20 part mixes, obtain product.
Embodiment 2
AEO flour improver preparation method of the present invention, it is characterized in that: formula by weight, press 15 parts of AEOs, 20 parts, sodium carbonate, 35 parts of fumaric acid sodiums, 10 parts of calcium dihydrogen phosphates, 1～2 part of dodecyltriethanolamine sulfate, 1～2 part of polyethylene glycol, 1～2 part of HBCD, 1～2 part of spermaceti, 1～2 part of disodium ethylene diamine tetraacetate, 1～2 part of sodium metnylene bis-naphthalene sulfonate, 1～2 part of phosphoric acid one hydrogen two ammonium, 1～2 part, alkyl phosphate sodium, 1～2 part of modified soybean phosphide, starch 10-20 part mixes, obtain product.
Embodiment 3
AEO flour improver preparation method of the present invention, it is characterized in that: formula by weight, press 26 parts of AEOs, 27 parts, sodium carbonate, 42 parts of fumaric acid sodiums, 17 parts of calcium dihydrogen phosphates, 1～2 part of dodecyltriethanolamine sulfate, 1～2 part of polyethylene glycol, 1～2 part of HBCD, 1～2 part of spermaceti, 1～2 part of disodium ethylene diamine tetraacetate, 1～2 part of sodium metnylene bis-naphthalene sulfonate, 1～2 part of phosphoric acid one hydrogen two ammonium, 1～2 part, alkyl phosphate sodium, 1～2 part of modified soybean phosphide, starch 10-20 part mixes, obtain product.
Embodiment 4
AEO flour improver preparation method of the present invention, it is characterized in that: formula by weight, press 15 parts of AEOs, 27 parts, sodium carbonate, 35 parts of fumaric acid sodiums, 17 parts of calcium dihydrogen phosphates, 1～2 part of dodecyltriethanolamine sulfate, 1～2 part of polyethylene glycol, 1～2 part of HBCD, 1～2 part of spermaceti, 1～2 part of disodium ethylene diamine tetraacetate, 1～2 part of sodium metnylene bis-naphthalene sulfonate, 1～2 part of phosphoric acid one hydrogen two ammonium, 1～2 part, alkyl phosphate sodium, 1～2 part of modified soybean phosphide, starch 10-20 part mixes, obtain product.
Embodiment 5
AEO flour improver preparation method of the present invention, it is characterized in that: formula by weight, press 26 parts of AEOs, 20 parts, sodium carbonate, 42 parts of fumaric acid sodiums, 10 parts of calcium dihydrogen phosphates, 1～2 part of dodecyltriethanolamine sulfate, 1～2 part of polyethylene glycol, 1～2 part of HBCD, 1～2 part of spermaceti, 1～2 part of disodium ethylene diamine tetraacetate, 1～2 part of sodium metnylene bis-naphthalene sulfonate, 1～2 part of phosphoric acid one hydrogen two ammonium, 1～2 part, alkyl phosphate sodium, 1～2 part of modified soybean phosphide, starch 10-20 part mixes, obtain product.
The present invention has raw material and is easy to get, and cost is low, advantage without aluminium environmental protection, easy to use, effective.
Claims (2)
1. an AEO flour improver, it is characterized in that: it is filled a prescription by weight, by AEO 15-26 part, sodium carbonate 20-27 part, fumaric acid sodium 35-42 part, calcium dihydrogen phosphate 10-17 part, 1～2 part of dodecyltriethanolamine sulfate, 1～2 part of polyethylene glycol, 1～2 part of HBCD, 1～2 part of spermaceti, 1～2 part of disodium ethylene diamine tetraacetate, 1～2 part of sodium metnylene bis-naphthalene sulfonate, 1～2 part of phosphoric acid one hydrogen two ammonium, 1～2 part, alkyl phosphate sodium, 1～2 part of modified soybean phosphide, starch 10-20 part composition.
2. an AEO flour improver preparation method, it is characterized in that: formula by weight, press AEO 15-26 part, sodium carbonate 20-27 part, fumaric acid sodium 35-42 part, calcium dihydrogen phosphate 10-17 part, 1～2 part of dodecyltriethanolamine sulfate, 1～2 part of polyethylene glycol, 1～2 part of HBCD, 1～2 part of spermaceti, 1～2 part of disodium ethylene diamine tetraacetate, 1～2 part of sodium metnylene bis-naphthalene sulfonate, 1～2 part of phosphoric acid one hydrogen two ammonium, 1～2 part, alkyl phosphate sodium, 1～2 part of modified soybean phosphide, starch 10-20 part mixes, obtain product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410097022.4A CN103891816A (en) | 2014-03-17 | 2014-03-17 | Fatty alcohol-polyoxyethylene ether flour improving agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410097022.4A CN103891816A (en) | 2014-03-17 | 2014-03-17 | Fatty alcohol-polyoxyethylene ether flour improving agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103891816A true CN103891816A (en) | 2014-07-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410097022.4A Pending CN103891816A (en) | 2014-03-17 | 2014-03-17 | Fatty alcohol-polyoxyethylene ether flour improving agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103891816A (en) |
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2014
- 2014-03-17 CN CN201410097022.4A patent/CN103891816A/en active Pending
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Application publication date: 20140702 |