CN107624835A - A kind of flour modifying agent - Google Patents
A kind of flour modifying agent Download PDFInfo
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- CN107624835A CN107624835A CN201711146226.2A CN201711146226A CN107624835A CN 107624835 A CN107624835 A CN 107624835A CN 201711146226 A CN201711146226 A CN 201711146226A CN 107624835 A CN107624835 A CN 107624835A
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- parts
- flour
- modifying agent
- vitamin
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- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to flour improver field, disclose a kind of flour modifying agent, it is made up of the composition of following parts by weight, 15 25 parts of farina, 6 12 parts of konjaku powder, 12 19 parts of Plain flour, 35 parts of sodium bicarbonate, 13 parts of alpha amylase, 35 parts of dusty yeast, 13 parts of edible salt, 6 10 parts of B family vitamin.The flour modifying agent of the invention has good effect, hence it is evident that improves the quality of flour, thus it is possible to vary protein structure, strengthens the viscoplasticity of food.
Description
Technical field
The present invention relates to flour improver field, and changing for the food such as cake is made suitable for flour more particularly to a kind of
Good dose.
Background technology
China is Wheat Production state the biggest in the world, and it is one of main food in China to form wheat flour by wheat processing.With
China's food industry develop rapidly with living standards of the people improve, flour-made food processing industry to its basic material wheat flour propose
Requirements at the higher level, general wheat flour can not meet its process requirements；Therefore, to meet consumer to various flour-made food demands,
Wheat flour must be improved.Therefore, the flour that the present invention goes out a kind of function admirable by studying the characteristic research of flour is used
Modifying agent, to meet to process different flour-made foods to ingredient requirement.
The content of the invention
To meet that the processing needs of flour-made food provide a kind of flour modifying agent, it is made up of the composition of following parts by weight,
Farina 15-25 parts, konjaku powder 6-12 parts, Plain flour 12-19 parts, sodium bicarbonate 3-5 parts, alpha-amylase 1-3 parts, ferment
Female powder 3-5 parts, edible salt 1-3 parts, B family vitamin 6-10 parts.
Further, the composition is calculated as by weight：20 parts of farina, 10 parts of konjaku powder, Plain flour 17
Part, 4 parts of sodium bicarbonate, 2 parts of alpha-amylase, 5 parts of dusty yeast, 2 parts of edible salt, 9 parts of B family vitamin.
Further, the granularity of the konjaku powder is 20-100 μm.
Further, the B family vitamin be vitamin B1, it is vitamin B2, vitamin B6, vitamin B12, nicotinic acid, general
One or more in acid, folic acid.
The beneficial effects of the invention are as follows：After adding flour modifying agent, the quality of flour can be obviously improved：Strengthen raw material
Protein cohesive force in flour；Amylum grain is set to be combined with each other, it is scattered to infiltrate into the network structure of protein；Form quality
Fine and close dough, surface is smooth and has gloss；Stable dough colloid is formed, prevents soluble starch from oozing out；Water-retaining property is strong,
Uniform moisture is held in dough, prevent drying.It can in addition contain change protein structure, strengthen the viscoplasticity of food, change
Kind tissue.
Embodiment
The present invention is described in further detail below by specific embodiment.
Embodiment 1：Weigh 15 parts of farina respectively, 6 parts of konjaku powder, 12 parts of Plain flour, 3 parts of sodium bicarbonate, α-
1 part of amylase, 3 parts of dusty yeast, 1 part of edible salt, the mixing about 10 minutes of 6 parts of B family vitamin produce the flour of the present invention to uniform
Use modifying agent.
Embodiment 2：Farina 15-25 parts, 12 parts of konjaku powder, 19 parts of Plain flour, sodium bicarbonate 5 are weighed respectively
Part, 3 parts of alpha-amylase, 5 parts of dusty yeast, 3 parts of edible salt, the mixing about 10 minutes of 10 parts of B family vitamin produces the present invention to uniform
Flour modifying agent.
Embodiment 3：Weigh 20 parts of farina respectively, 10 parts of konjaku powder, 17 parts of Plain flour, 4 parts of sodium bicarbonate, α-
Amylase 2 part, 5 parts of dusty yeast, 2 parts of edible salt, the mixing about 10 minutes of 9 parts of B family vitamin produce the flour of the present invention to uniform
Use modifying agent.
In above-described embodiment, the Task-size Controlling of konjaku powder is between 20-100 μm.In addition, B family vitamin is vitamin
One or more in B1, vitamin B2, vitamin B6, vitamin B12, nicotinic acid, pantothenic acid, folic acid.
Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize this hair
The equivalent structure or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks
Domain, it is included within the scope of the present invention.
Claims (4)
1. a kind of flour modifying agent, it is characterised in that be made up of the composition of following parts by weight, farina 15-25 parts, evil spirit
Taro fine powder 6-12 parts, Plain flour 12-19 parts, sodium bicarbonate 3-5 parts, alpha-amylase 1-3 parts, dusty yeast 3-5 parts, edible salt 1-3
Part, B family vitamin 6-10 parts.
2. flour modifying agent according to claim 1, it is characterised in that the composition is calculated as by weight：Potato
20 parts of starch, 10 parts of konjaku powder, 17 parts of Plain flour, 4 parts of sodium bicarbonate, 2 parts of alpha-amylase, 5 parts of dusty yeast, 2 parts of edible salt,
9 parts of B family vitamin.
3. flour modifying agent according to claim 1, it is characterised in that the granularity of the konjaku powder is 20-100 μ
m。
4. flour modifying agent according to claim 1, it is characterised in that the B family vitamin is vitamin B1, dimension life
One or more in plain B2, vitamin B6, vitamin B12, nicotinic acid, pantothenic acid, folic acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711146226.2A CN107624835A (en) | 2017-11-17 | 2017-11-17 | A kind of flour modifying agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711146226.2A CN107624835A (en) | 2017-11-17 | 2017-11-17 | A kind of flour modifying agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107624835A true CN107624835A (en) | 2018-01-26 |
Family
ID=61108681
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711146226.2A Withdrawn CN107624835A (en) | 2017-11-17 | 2017-11-17 | A kind of flour modifying agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107624835A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663868A (en) * | 2019-10-16 | 2020-01-10 | 宁夏玉礼面粉有限公司 | Production process for improving gluten degree of flour |
| CN111587981A (en) * | 2020-06-16 | 2020-08-28 | 莱州宏源面粉有限公司 | Universal flour and preparation method thereof |
| CN111990433A (en) * | 2020-09-14 | 2020-11-27 | 郑州康晖食品科技有限公司 | Improved crispy agent, application of improved crispy agent in fried dumpling and preparation method of fried dumpling |
-
2017
- 2017-11-17 CN CN201711146226.2A patent/CN107624835A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663868A (en) * | 2019-10-16 | 2020-01-10 | 宁夏玉礼面粉有限公司 | Production process for improving gluten degree of flour |
| CN111587981A (en) * | 2020-06-16 | 2020-08-28 | 莱州宏源面粉有限公司 | Universal flour and preparation method thereof |
| CN111990433A (en) * | 2020-09-14 | 2020-11-27 | 郑州康晖食品科技有限公司 | Improved crispy agent, application of improved crispy agent in fried dumpling and preparation method of fried dumpling |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180126 |
|
| WW01 | Invention patent application withdrawn after publication |