CN104663768A - Baked food raising agent - Google Patents
Baked food raising agent Download PDFInfo
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- CN104663768A CN104663768A CN201510099545.7A CN201510099545A CN104663768A CN 104663768 A CN104663768 A CN 104663768A CN 201510099545 A CN201510099545 A CN 201510099545A CN 104663768 A CN104663768 A CN 104663768A
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- baked food
- bakery
- raising agent
- leavening agent
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Abstract
The invention discloses a baked food raising agent. The baked food raising agent is prepared from the following materials in parts by weight: 10-30 parts of calcium hydrophosphate, 15-20 parts of sodium bicarbonate, 10-20 parts of caffeic acid, 10-20 parts of chlorogenic acid, 3-8 parts of soy protein powder and 3-10 parts of starch. Monomers adopted by the baked food raising agent are all selected according to national standards, aluminum is not contained, the requirement of the country on food additives is completely met, the application scope is wide, the baked food raising agent can be added moderately in various types of food for use according to production needs, can be used for producing baked food, also can be used in steamed products, fried products and the like, and is better in bulking intensity, smooth in raising speed, strong in durability and small in structure collapse possibility.
Description
Technical field
The present invention relates to technical field of food additives, especially a kind of bakery leavening agent.
Background technology
Bakery it be with flour, yeast, salt, granulated sugar and water for base stock, add appropriate grease, dairy products, egg, additive etc., the instant food that the process means through series of complex cures.It not only has abundant nutrition, and a great variety, and shape and color is all good, at once agreeable to the taste, can sample in ante cibum or after meal as refreshment, again can as staple food, all right gift as present.
Leavening agent refers in food processing process in the primary raw material wheat flour making an addition to and produce bakery product, and in process decomposes, produce gas, the face base of making rise send out, form dense porous tissue, thus make goods have bulk, a soft or crisp class material.Usually be applied in the bakery product manufacturing process based on wheat flour such as cake, biscuit, bread, steamed bun, make its volumetric expansion, short texture.
The basic demand of leavening agent is that gas forming amount is many and even, and the residue after decomposition and gas do not affect quality and the color and taste of finished product.The shortcoming that existing baked goods leavening agent exists is that raising rate is fast, persistence is poor, easily causes the problems such as the tissue collapse of product.
Summary of the invention
The object of this invention is to provide a kind of bakery leavening agent, this bakery leavening agent can solve bakery givey problem in the process of curing.
In order to solve the problem, the technical solution used in the present invention is:
Bakery leavening agent of the present invention is prepared from by the raw material of following parts by weight: calcium monohydrogen phosphate 10 parts ~ 30 parts, sodium acid carbonate 15 parts ~ 20 parts, caffeic acid 10 parts ~ 20 parts, chlorogenic acid 10 parts ~ 20 parts, soyabean protein powder 3 parts ~ 8 parts, starch 3 parts ~ 10 parts.
In technique scheme, scheme can also be more specifically:
The parts by weight of raw material are: calcium monohydrogen phosphate 10 parts, sodium acid carbonate 15 parts, caffeic acid 15 parts, chlorogenic acid 10 parts, soyabean protein powder 3 parts, starch 3 parts.
Further, the parts by weight of raw material are: calcium monohydrogen phosphate 20 parts, sodium acid carbonate 18 parts, caffeic acid 10 parts, chlorogenic acid 15 parts, soyabean protein powder 5 parts, starch 7 parts.
Further, the parts by weight of raw material are: calcium monohydrogen phosphate 30 parts, sodium acid carbonate 20 parts, caffeic acid 20 parts, chlorogenic acid 20 parts, soyabean protein powder 8 parts, starch 10 parts.
Owing to have employed technique scheme, the present invention compared with prior art has following beneficial effect:
The monomer that bakery leavening agent of the present invention adopts all is selected from standard GB/T 2760-2007 Table A .3, not containing aluminium, meet the requirement of country to food additives completely, have wide range of applications, in varieties of food items, use can be added in right amount according to need of production, not only can be used for producing bakery, also availablely steam product and fried goods etc., bulkiness is all better, and raising rate is steady, persistence is strong, not easily causes tissue collapse.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment 1
The present embodiment bakery leavening agent is prepared from by the raw material of following parts by weight: calcium monohydrogen phosphate 10 parts, sodium acid carbonate 15 parts, caffeic acid 15 parts, chlorogenic acid 10 parts, soyabean protein powder 3 parts, starch 3 parts.
The preparation method of the present embodiment bakery leavening agent is: take each raw material respectively according to above-mentioned weight ratio, mix.
The present embodiment bakery leavening agent makes and is added in an amount of 2% in bakery process.
Embodiment 2
The present embodiment bakery leavening agent is prepared from by the raw material of following parts by weight: calcium monohydrogen phosphate 20 parts, sodium acid carbonate 18 parts, caffeic acid 10 parts, chlorogenic acid 15 parts, soyabean protein powder 5 parts, starch 7 parts.
The preparation method of the present embodiment bakery leavening agent is: take each raw material respectively according to above-mentioned weight ratio, mix.
The present embodiment bakery leavening agent makes and is added in an amount of 2.5% in bakery process.
Embodiment 3
The present embodiment bakery leavening agent is prepared from by the raw material of following parts by weight: calcium monohydrogen phosphate 30 parts, sodium acid carbonate 20 parts, caffeic acid 20 parts, chlorogenic acid 20 parts, soyabean protein powder 8 parts, starch 10 parts.
The preparation method of the present embodiment bakery leavening agent is: take each raw material respectively according to above-mentioned weight ratio, mix.
The present embodiment bakery leavening agent makes and is added in an amount of 3% in bakery process.
Claims (4)
1. a bakery leavening agent, is characterized in that being prepared from by the raw material of following parts by weight: calcium monohydrogen phosphate 10 parts ~ 30 parts, sodium acid carbonate 15 parts ~ 20 parts, caffeic acid 10 parts ~ 20 parts, chlorogenic acid 10 parts ~ 20 parts, soyabean protein powder 3 parts ~ 8 parts, starch 3 parts ~ 10 parts.
2. bakery leavening agent according to claim 1, is characterized in that the parts by weight of described raw material are: calcium monohydrogen phosphate 10 parts, sodium acid carbonate 15 parts, caffeic acid 15 parts, chlorogenic acid 10 parts, soyabean protein powder 3 parts, starch 3 parts.
3. bakery leavening agent according to claim 1, is characterized in that the parts by weight of described raw material are: calcium monohydrogen phosphate 20 parts, sodium acid carbonate 18 parts, caffeic acid 10 parts, chlorogenic acid 15 parts, soyabean protein powder 5 parts, starch 7 parts.
4. bakery leavening agent according to claim 1, is characterized in that the parts by weight of described raw material are: calcium monohydrogen phosphate 30 parts, sodium acid carbonate 20 parts, caffeic acid 20 parts, chlorogenic acid 20 parts, soyabean protein powder 8 parts, starch 10 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510099545.7A CN104663768A (en) | 2015-03-06 | 2015-03-06 | Baked food raising agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510099545.7A CN104663768A (en) | 2015-03-06 | 2015-03-06 | Baked food raising agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104663768A true CN104663768A (en) | 2015-06-03 |
Family
ID=53299774
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510099545.7A Pending CN104663768A (en) | 2015-03-06 | 2015-03-06 | Baked food raising agent |
Country Status (1)
| Country | Link |
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| CN (1) | CN104663768A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112385686A (en) * | 2020-11-18 | 2021-02-23 | 安徽省宏伟制粉有限责任公司 | Special modifying agent for soda powder for improving loosening effect |
Citations (6)
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|---|---|---|---|---|
| CN101044868A (en) * | 2006-06-06 | 2007-10-03 | 楚高波 | Formula of self-leavening flour and process for producing the same |
| CN101371669A (en) * | 2007-08-20 | 2009-02-25 | 安琪酵母股份有限公司 | Non-aluminum composite raising agent composition, flour dough and batter containing the same, and preparation method thereof, and method for preparing cooked wheaten food |
| CN101720926A (en) * | 2008-10-28 | 2010-06-09 | 王靖 | Protein food and manufacturing method thereof |
| CN103564273A (en) * | 2012-07-24 | 2014-02-12 | 清涧县九天薯业有限责任公司 | Composite food raising agent and applications thereof |
| CN103609922A (en) * | 2013-11-20 | 2014-03-05 | 浙江小二黑食品有限公司 | Food leavening agent |
| CN103947914A (en) * | 2014-05-14 | 2014-07-30 | 王和绥 | Food swelling agent |
-
2015
- 2015-03-06 CN CN201510099545.7A patent/CN104663768A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101044868A (en) * | 2006-06-06 | 2007-10-03 | 楚高波 | Formula of self-leavening flour and process for producing the same |
| CN101371669A (en) * | 2007-08-20 | 2009-02-25 | 安琪酵母股份有限公司 | Non-aluminum composite raising agent composition, flour dough and batter containing the same, and preparation method thereof, and method for preparing cooked wheaten food |
| CN101720926A (en) * | 2008-10-28 | 2010-06-09 | 王靖 | Protein food and manufacturing method thereof |
| CN103564273A (en) * | 2012-07-24 | 2014-02-12 | 清涧县九天薯业有限责任公司 | Composite food raising agent and applications thereof |
| CN103609922A (en) * | 2013-11-20 | 2014-03-05 | 浙江小二黑食品有限公司 | Food leavening agent |
| CN103947914A (en) * | 2014-05-14 | 2014-07-30 | 王和绥 | Food swelling agent |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112385686A (en) * | 2020-11-18 | 2021-02-23 | 安徽省宏伟制粉有限责任公司 | Special modifying agent for soda powder for improving loosening effect |
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Application publication date: 20150603 |
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