CN104542800A - Food flour treatment agent and preparation method thereof - Google Patents
Food flour treatment agent and preparation method thereof Download PDFInfo
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- CN104542800A CN104542800A CN201410846433.9A CN201410846433A CN104542800A CN 104542800 A CN104542800 A CN 104542800A CN 201410846433 A CN201410846433 A CN 201410846433A CN 104542800 A CN104542800 A CN 104542800A
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- 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
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- 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
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- 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
- A21D2/14—Organic oxygen compounds
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- 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
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
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- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention discloses a food flour treatment agent and a preparation method thereof. The food flour treatment agent is prepared by stirring and drying diethanolamine, sugar cane juice, hydrochloric acid, beet juice, calcium oxide, sweet sorghum, morpholine, neutralizer, fatty acid, lactic acid bacteria, starch, calcium hydroxide, molasses and auxiliary materials. The melting point of the product is 120 to 140 DEG C; the treatment agent comprises 0.05 to 0.07 percent of sulfate, 0.0001 to 0.001 percent of lead, 0.001 to 0.002 percent of heavy metals, 0.0001 to 0.0002 percent of arsenic, 0.01 to 0.05 percent of chloride; and the pH value is 6.0 to 7.0.
Description
Technical field
The application relates to food additives, particularly relates to a kind of food Flour ingredient and preparation method thereof.
Background technology
Flour ingredient is based food additive flour being brightened and improves baked goods quality.Benzoyl peroxide, the potassium bromate and diimide formamide etc. of China's permission to use all have certain oxidation bleaching effect, flour can be made to brighten, and they also have certain maturation effect.As its oxidation can make-SH the base of protein in flour be oxidized to-S-S-base, be conducive to the cancellated formation of protein.Meanwhile, also can suppress again the effect of protein decomposition enzyme in wheat flour, avoid breaks down proteins, so as to strengthening dough elasticity, extensibility, hold gas, improve dough matter structure, thus improve the quality of baked goods.
There is the Cys calcium lactate salt of reduction, except the cancellated formation of flour muscle protein can be promoted, prevent from, outside aging raising quality of item, still can shortening fermentation time.Although it should be noted that potassium bromate has good effect, because in recent years finding that its security has the many countries of problem (having certain carcinogenesis) in succession to forbid.From development from now on, be necessary to seek suitable substitute.China ratifies the azodicarbonamide of permission to use recently, can have certain this meaning.The kind of permission to use in the world also has acetone peroxide, calper calcium peroxide, percarbonic acid calcium potassium etc. at present.Calcium iodate, Potassiumiodate etc., also have application.In order to strengthen their safe handling and easily and effectively, except fitting with except developing new product variety, there is a need to study its best use problem further, as the best use etc. that potassium bromate must not detect in final finished.
Fruit glaze agent be a kind of cover the surface of food after film-forming material, can prevent microorganism from invading, suppress moisture evaporation or absorb and regulate food respiration.Now allow the fruit glaze agent used to have lactic acid, mountain tallow, white oil (liquid starchy), morpholine fatty acid salt (fruit wax), pentalyn etc. 7 kinds, be mainly used in the fresh-keeping of the food such as fruit, vegetables, soft sweets, egg.
Food antioxidant can stop or delay Food Oxidation to go bad, improve food stability and extend the food additives of storage period.The grease deterioration that oxidation not only can make in food, but also can make that food fades, variable color and destruction vitamin etc., thus reduce aesthetic quality and the nutritive value of food, even produce harmful substance, cause food poisoning.
Food emulsifier still has following functions except having emulsification: be combined with starch and prevent aging, improve products'texture.Promote the network structure of dough with protein interaction, strengthening gluten net, strengthens toughness and drag, makes protein have elasticity, increase volume.Antiseized and the anti-habit being melted in sugar becomes layer protecting film, prevents air and moisture from invading, improves the moisture resistance of goods, prevent product deformation, reduce the viscosity of system simultaneously, prevent candy from melting.Increase the lubrication of starch and protein, increase extruded starch product mobility and handled easily.Promote liquid dispersion in a liquid, preparation W/O emulsification system, improves product stability.Reduce liquid and solid surface tension, making liquid be diffused into all surfaces rapidly, is effective lubricant.Improvement adipic crystals adipic crystals has multiple crystalline form, wherein comparatively common and stable with β-crystalline form, because crystal particles is large, fusing point is high, is unsuitable for baked product, easily produces " sand grains " emulsifying agent controlled combinations body proterties size and the speed of growth, stablize β-crystalline form, make it to be transformed into β-crystalline form, improving with hard fat is the product institutional framework of matrix, particularly remarkable to effects such as decoration margarine, ice cream, chocolates.Stabilise bubbles and aeration include the emulsifying agent of saturated fatty acid, have stabilization to the foam in the aqueous solution, can make foam stabiliser, make the aerosol that product formation is firm, thus improve the porous of product, oil recovery enhancement.Breaking-froth breaking acts in some process needs breakdown of emulsion and froth breaking, and adds the emulsifying agent of adverse effect, and to destroy the balance of emulsion, the emulsifying agent containing unrighted acid, has the effect suppressing foam, can do defoamer and process for dairy products.Anti-corrupt preservation emulsifying agent can have certain bacteriostasis, is often used for fruit freshness preserving with the method for face coat.
Single monoglyceride of saturated distillation then makes representational, the effective dough softening agent of most.In wheat dough, age of starch is considered to the softening natural enemy of dough.The molten water of amylose in starch expands, metastable gel state is formed with forming surface pack arrangement after curing cooling, and can return with the reduction of temperature, time lengthening, amylose insoluble state of congealing into, and then hardening, become fragile, thus the pliability of bread is reduced greatly.And when the emulsifying agents such as single monoglyceride add in dough, absorbed by starch molecule through stirring, when dough temperature reaches about 55 DEG C, he can form helical form complex with amylose effect.This reaction will improve amylum body gelatinization point, the total amount of gelatinized starch in center of area when decreasing low temperature, thus reduces the crystallization degree of starch molecule, and stops amylopectin cohesion from starch granules inside, prevent starch aging, bring back to life.It can also reduce moisture and run off from protein structure, delays the formation of hard protein matter.And above these all will make texture of loaf soft and keep the long period.
Tea Polyphenols is used in food additives by China, is used for alternative chemical synthesis class antioxidant, and the market sales volume can reach more than 1000 tons/year.Southern china tea resources is abundanter, and township of each district has tea plantation substantially, and the primary raw material producing Tea Polyphenols is coarse tea leaf, tea dust or the tea tree branch after pruning.Produce 5 tons of Tea Polyphenols per year and need raw material 170 tons (doing).From the tea plantation situation in each area, the tea tree branch after the pruning of coarse tea leaf, tea dust fully can ensure raw material supply.Only have a small amount of waste water (3-4 tons/days) to discharge in process of production, not containing any noxious material in waste water, have part tealeaf residue to discharge, discharge capacity is 580 kg/day (butts), and tealeaf residue can fully ferment as agricultural high-quality fertilizer.5 tons/year of Tea Polyphenols factories, by-product 1 ton of caffeine, gross investment is 870,000 yuan, year total production cost is 1,550,000 yuan, the current domestic price of Tea Polyphenols about 500 yuan/kilogram, nearly 1,000,000 yuan of first phase Tea Polyphenols (disregarding caffeine) annual profits tax, be recoverable fully invested within 1 year, economic benefit is fairly obvious.Southern china tea resources enriches, and particularly utilize coarse tea leaf and tealeaves leftover bits and pieces to belong to twice laid, can be subject to the support of national industrial policies, enjoy privileges tax revenue, and economic benefit will be more considerable, and market prospects are very wide.
Along with the development of social city, technicalization, hommization, design food Flour ingredient that a kind of fusing point is high, content of beary metal is low, arsenic content is low and sulphates content is low and preparation method thereof, to meet the need of market, be very important.
Summary of the invention
the technical problem solved:
The technical problem that the application is low for existing food Flour ingredient fusing point, arsenic content is high, content of beary metal is high and sulphates content is high, provides a kind of food Flour ingredient and preparation method thereof.
technical scheme:
A kind of food Flour ingredient, proportioning is as follows by weight: diethanol amine 100 parts, sugar-cane juice 10-30 part, hydrochloric acid 35-55 part, beet juice 5-25 part, calcium oxide 25-45 part, sugar grass 15-35 part, morpholine 30-50 part, nertralizer 20-60 part, aliphatic acid 40-60 part, Bacillus acidi lactici 10-30 part, starch 35-55 part, calcium hydroxide 5-45 part, molasses 10-50 part, auxiliary material 15-35 part.
As a preferred technical solution of the present invention: the raw materials by weight portion proportioning of described food Flour ingredient is as follows: diethanol amine 100 parts, sugar-cane juice 15-25 part, hydrochloric acid 40-50 part, beet juice 10-20 part, calcium oxide 30-50 part, sugar grass 20-30 part, morpholine 35-45 part, nertralizer 30-50 part, aliphatic acid 45-55 part, Bacillus acidi lactici 15-25 part, starch 40-50 part, calcium hydroxide 15-35 part, molasses 20-40 part, auxiliary material 20-30 part.
As a preferred technical solution of the present invention: the raw materials by weight portion proportioning of described food Flour ingredient is as follows: diethanol amine 100 parts, sugar-cane juice 20 parts, hydrochloric acid 45 parts, beet juice 15 parts, 35 parts, calcium oxide, sugar grass 25 parts, morpholine 40 parts, nertralizer 40 parts, 50 parts, aliphatic acid, Bacillus acidi lactici 20 parts, starch 45 parts, 25 parts, calcium hydroxide, 30 parts, molasses, auxiliary material 25 parts.
As a preferred technical solution of the present invention: described nertralizer adopts calcium carbonate or calcium lactate.
As a preferred technical solution of the present invention: described auxiliary material adopts lactic acid or NaOH.
As a preferred technical solution of the present invention: preparation method's step of described food Flour ingredient is:
The first step: successively diethanol amine and hydrochloric acid are dropped in a kettle., be warming up to 80-100 DEG C, reaction 20-40min, adds calcium oxide after cooling, stirs 10-30min, mixing speed 100-300 rev/min;
Second step: add starch, sugar-cane juice, sugar grass, beet juice and molasses, be warming up to 35-55 DEG C, stirs 10-30min, adds Bacillus acidi lactici, stirs 20-40min, mixing speed 100-300 rev/min;
3rd step: add morpholine and calcium hydroxide, reaction 30-50min, then add aliphatic acid and surplus material, at 40-60 DEG C, react 40-60min, dry obtained product after leaving standstill.
beneficial effect:
Compared to the prior art a kind of food Flour ingredient of the present invention and preparation method thereof adopts above technical scheme, has following technique effect: 1, product fusing point 120-140 DEG C, sulfate 0.05-0.07%; 2, lead content 0.0001-0.001%, content of beary metal 0.001-0.002%; 3, arsenic content 0.0001-0.0002%, chloride content 0.01-0.05%; 4, water-soluble, pH value is 6.0-7.0, has very strong water imbibition, the widespread production not division of history into periods can replace current material.
Detailed description of the invention
embodiment 1:
Proportioning takes diethanol amine 100 parts by weight, sugar-cane juice 10 parts, hydrochloric acid 35 parts, beet juice 5 parts, 25 parts, calcium oxide, sugar grass 15 parts, morpholine 30 parts, 20 parts, calcium carbonate, 40 parts, aliphatic acid, Bacillus acidi lactici 10 parts, starch 35 parts, 5 parts, calcium hydroxide, 10 parts, molasses, 15 parts, NaOH.
Diethanol amine and hydrochloric acid are dropped into successively in a kettle., be warming up to 80 DEG C, reaction 20min, adds calcium oxide after cooling, stirs 10min, mixing speed 100 revs/min.
Add starch, sugar-cane juice, sugar grass, beet juice and molasses, be warming up to 35 DEG C, stir 10min, add Bacillus acidi lactici, stir 20min, mixing speed 100 revs/min, add morpholine and calcium hydroxide, reaction 30min, then add aliphatic acid and surplus material, 40min is reacted, dry obtained product after leaving standstill at 40 DEG C.
Product fusing point 120 DEG C, sulfate 0.07%; Lead content 0.001%, content of beary metal 0.002%; Arsenic content 0.0002%, chloride content 0.05%, pH value is 6.0.
embodiment 2:
Proportioning takes diethanol amine 100 parts by weight, sugar-cane juice 30 parts, hydrochloric acid 55 parts, beet juice 25 parts, oxidation Ca45 part, sugar grass 35 parts, morpholine 50 parts, 60 parts, calcium carbonate, 60 parts, aliphatic acid, Bacillus acidi lactici 30 parts, starch 55 parts, hydroxide Ca45 part, 50 parts, molasses, 35 parts, NaOH.
Diethanol amine and hydrochloric acid are dropped into successively in a kettle., be warming up to 100 DEG C, reaction 40min, adds calcium oxide after cooling, stirs 30min, mixing speed 300 revs/min.
Add starch, sugar-cane juice, sugar grass, beet juice and molasses, be warming up to 55 DEG C, stir 30min, add Bacillus acidi lactici, stir 40min, mixing speed 300 revs/min, add morpholine and calcium hydroxide, reaction 50min, then add aliphatic acid and surplus material, 60min is reacted, dry obtained product after leaving standstill at 60 DEG C.
Product fusing point 125 DEG C, sulfate 0.065%; Lead content 0.0008%, content of beary metal 0.0017%; Arsenic content 0.00016%, chloride content 0.04%, pH value is 6.2.
embodiment 3:
Proportioning takes diethanol amine 100 parts by weight, sugar-cane juice 15 parts, hydrochloric acid 40 parts, beet juice 10 parts, 30 parts, calcium oxide, sugar grass 20 parts, morpholine 35 parts, calcium lactate 30 parts, 45 parts, aliphatic acid, Bacillus acidi lactici 15 parts, starch 40 parts, 15 parts, calcium hydroxide, 20 parts, molasses, 20 parts, NaOH.
Diethanol amine and hydrochloric acid are dropped into successively in a kettle., be warming up to 85 DEG C, reaction 25min, adds calcium oxide after cooling, stirs 15min, mixing speed 150 revs/min.
Add starch, sugar-cane juice, sugar grass, beet juice and molasses, be warming up to 40 DEG C, stir 15min, add Bacillus acidi lactici, stir 25min, mixing speed 150 revs/min, add morpholine and calcium hydroxide, reaction 35min, then add aliphatic acid and surplus material, 45min is reacted, dry obtained product after leaving standstill at 45 DEG C.
Product fusing point 130 DEG C, sulfate 0.06%; Lead content 0.0005%, content of beary metal 0.0015%; Arsenic content 0.00015%, chloride content 0.03%, pH value is 6.5.
embodiment 4:
Proportioning takes diethanol amine 100 parts by weight, sugar-cane juice 25 parts, hydrochloric acid 50 parts, beet juice 20 parts, 50 parts, calcium oxide, sugar grass 30 parts, morpholine 45 parts, calcium lactate 50 parts, 55 parts, aliphatic acid, Bacillus acidi lactici 25 parts, starch 50 parts, 35 parts, calcium hydroxide, 40 parts, molasses, lactic acid 30 parts.
Diethanol amine and hydrochloric acid are dropped into successively in a kettle., be warming up to 95 DEG C, reaction 35min, adds calcium oxide after cooling, stirs 25min, mixing speed 250 revs/min.
Add starch, sugar-cane juice, sugar grass, beet juice and molasses, be warming up to 50 DEG C, stir 25min, add Bacillus acidi lactici, stir 35min, mixing speed 250 revs/min, add morpholine and calcium hydroxide, reaction 45min, then add aliphatic acid and surplus material, 55min is reacted, dry obtained product after leaving standstill at 55 DEG C.
Product fusing point 135 DEG C, sulfate 0.055%; Lead content 0.00012%, content of beary metal 0.0013%; Arsenic content 0.00014%, chloride content 0.02%, pH value is 6.8.
embodiment 5:
Proportioning takes diethanol amine 100 parts by weight, sugar-cane juice 20 parts, hydrochloric acid 45 parts, beet juice 15 parts, 35 parts, calcium oxide, sugar grass 25 parts, morpholine 40 parts, calcium lactate 40 parts, 50 parts, aliphatic acid, Bacillus acidi lactici 20 parts, starch 45 parts, 25 parts, calcium hydroxide, 30 parts, molasses, lactic acid 25 parts.
Diethanol amine and hydrochloric acid are dropped into successively in a kettle., be warming up to 90 DEG C, reaction 30min, adds calcium oxide after cooling, stirs 20min, mixing speed 200 revs/min.
Add starch, sugar-cane juice, sugar grass, beet juice and molasses, be warming up to 45 DEG C, stir 20min, add Bacillus acidi lactici, stir 30min, mixing speed 200 revs/min, add morpholine and calcium hydroxide, reaction 40min, then add aliphatic acid and surplus material, 50min is reacted, dry obtained product after leaving standstill at 50 DEG C.
Product fusing point 140 DEG C, sulfate 0.05%; Lead content 0.0001%, content of beary metal 0.001%; Arsenic content 0.0001%, chloride content 0.01%, pH value is 6.5.
All components in above embodiment all can business be bought.
Above-described embodiment is just for setting forth content of the present invention, instead of restriction, and any change therefore in the implication suitable with claims of the present invention and scope, all should think to be included in the scope of claims.
Claims (6)
1. a food Flour ingredient, is characterized in that, the raw materials by weight portion proportioning of described food Flour ingredient is as follows: diethanol amine 100 parts, sugar-cane juice 10-30 part, hydrochloric acid 35-55 part, beet juice 5-25 part, calcium oxide 25-45 part, sugar grass 15-35 part, morpholine 30-50 part, nertralizer 20-60 part, aliphatic acid 40-60 part, Bacillus acidi lactici 10-30 part, starch 35-55 part, calcium hydroxide 5-45 part, molasses 10-50 part, auxiliary material 15-35 part.
2. a kind of food Flour ingredient according to claim 1, is characterized in that, the raw materials by weight portion proportioning of described food Flour ingredient is as follows: diethanol amine 100 parts, sugar-cane juice 15-25 part, hydrochloric acid 40-50 part, beet juice 10-20 part, calcium oxide 30-50 part, sugar grass 20-30 part, morpholine 35-45 part, nertralizer 30-50 part, aliphatic acid 45-55 part, Bacillus acidi lactici 15-25 part, starch 40-50 part, calcium hydroxide 15-35 part, molasses 20-40 part, auxiliary material 20-30 part.
3. a kind of food Flour ingredient according to claim 1, is characterized in that, the raw materials by weight portion proportioning of described food Flour ingredient is as follows: diethanol amine 100 parts, sugar-cane juice 20 parts, hydrochloric acid 45 parts, beet juice 15 parts, 35 parts, calcium oxide, sugar grass 25 parts, morpholine 40 parts, nertralizer 40 parts, 50 parts, aliphatic acid, Bacillus acidi lactici 20 parts, starch 45 parts, 25 parts, calcium hydroxide, 30 parts, molasses, auxiliary material 25 parts.
4. a kind of food Flour ingredient according to claim 1, is characterized in that: described nertralizer adopts calcium carbonate or calcium lactate.
5. a kind of food Flour ingredient according to claim 1, is characterized in that: described auxiliary material adopts lactic acid or NaOH.
6. a preparation method for food Flour ingredient described in claim 1, is characterized in that, comprise the steps:
The first step: successively diethanol amine and hydrochloric acid are dropped in a kettle., be warming up to 80-100 DEG C, reaction 20-40min, adds calcium oxide after cooling, stirs 10-30min, mixing speed 100-300 rev/min;
Second step: add starch, sugar-cane juice, sugar grass, beet juice and molasses, be warming up to 35-55 DEG C, stirs 10-30min, adds Bacillus acidi lactici, stirs 20-40min, mixing speed 100-300 rev/min;
3rd step: add morpholine and calcium hydroxide, reaction 30-50min, then add aliphatic acid and surplus material, at 40-60 DEG C, react 40-60min, dry obtained product after leaving standstill.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410846433.9A CN104542800A (en) | 2014-12-31 | 2014-12-31 | Food flour treatment agent and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410846433.9A CN104542800A (en) | 2014-12-31 | 2014-12-31 | Food flour treatment agent and preparation method thereof |
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| CN104542800A true CN104542800A (en) | 2015-04-29 |
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| CN201410846433.9A Pending CN104542800A (en) | 2014-12-31 | 2014-12-31 | Food flour treatment agent and preparation method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61285953A (en) * | 1985-06-13 | 1986-12-16 | Nitto Seifun Kk | Wheat flour improver |
| CN104142371A (en) * | 2014-07-08 | 2014-11-12 | 广州质量监督检测研究院 | Method for detecting hypophosphite in flour and flour improvers |
-
2014
- 2014-12-31 CN CN201410846433.9A patent/CN104542800A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61285953A (en) * | 1985-06-13 | 1986-12-16 | Nitto Seifun Kk | Wheat flour improver |
| CN104142371A (en) * | 2014-07-08 | 2014-11-12 | 广州质量监督检测研究院 | Method for detecting hypophosphite in flour and flour improvers |
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Application publication date: 20150429 |