CN110150352A - A kind of compounding leavening agent and preparation method thereof - Google Patents
A kind of compounding leavening agent and preparation method thereof Download PDFInfo
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- CN110150352A CN110150352A CN201910415821.4A CN201910415821A CN110150352A CN 110150352 A CN110150352 A CN 110150352A CN 201910415821 A CN201910415821 A CN 201910415821A CN 110150352 A CN110150352 A CN 110150352A
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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
- A21D2/16—Fatty acid esters
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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
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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
- A21D2/186—Starches; Derivatives 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
- A21D2/188—Cellulose; Derivatives 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
- A21D2/22—Ascorbic acid
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Abstract
The invention discloses a kind of compounding leavening agents and preparation method thereof, are related to technical field of food additives, solve because the gas forming rate of leavening agent is easy that larger change occurs due to being acted upon by temperature changes, and then lead to the non-uniform problem of food Peng Songdu after baking.A kind of compounding leavening agent comprising the component of following parts by weight: 31-35 parts of cornstarch；28-38 parts of sodium bicarbonate；32-34 parts of Sodium Acid Pyrophosphate；2-5 parts of calcium dihydrogen phosphate；1-4 parts of calcium carbonate；3-6 parts of stabilizer；Spike 2-4 parts of auxiliary.In food during baking, gas forming rate is not easy that larger change occurs because of the variation of temperature compounding leavening agent in the present invention, the inside of bakery product can be made to have uniform Peng Songdu, and whole with good application.
Description
Technical field
The present invention relates to technical field of food additives, more specifically, it relates to a kind of compounding leavening agent and its preparation
Method.
Background technique
Leavening agent, which refers to, to be made an addition in food processing in the primary raw material wheat flour of production bakery product, and in process
It is thermally decomposed, generates gas, make dough starting, form dense porous tissue, so that it is bulk, soft or crisp to have product
One substance.Cake, biscuit, bread, steamed bun etc. are usually applied in the bakery product manufacturing process based on wheat flour, makes it
Volume expansion and short texture.
A kind of no aluminium leavening agent is disclosed in the Chinese invention patent of Publication No. CN102550617A, is by following
The group of parts by weight is grouped as: sodium bicarbonate 18-45；Glucono-δ-lactone 10-25；Sodium dihydrogen phosphate 8-18；Citric acid 0.5-
8；Calcium carbonate 0-5；Malic acid 0-6；Salt 0-40；Cornstarch 13-55.Preferred embodiment are as follows: sodium bicarbonate 20-43；Glucose
Acid-delta-lactone 12-23；Sodium dihydrogen phosphate 10-16；Citric acid 2-6；Calcium carbonate 2-3；Malic acid 2-4；Salt 2-38；Corn forms sediment
Powder 15-53.
In above-mentioned patent, aluminium is free of in used monomer, completely eliminates the exceeded harm to human health of aluminium, and nothing
Aluminium leavening agent gas forming amount is big, bulkiness is high, and raising rate is moderate and lasting, and the food quality produced is good, delicate mouthfeel, but
During food is baked, the gas forming amount and gas forming rate of leavening agent are easy to be acted upon by temperature changes and larger change occurs
Become, the problem of being easy to cause the Peng Songdu inside bakery product uneven, and then the mouthfeel of bakery product caused to substantially reduce, because
This, needs to propose the new scheme of one kind to solve the above problems.
Summary of the invention
For in the prior art because the gas forming rate of leavening agent is easy that larger change occurs due to being acted upon by temperature changes, into
And leading to the non-uniform problem of food Peng Songdu after baking, the purpose of the present invention one is to provide a kind of compounding leavening agent, leads to
Crossing makes calcium dihydrogen phosphate and the mutual compound synergic of Sodium Acid Pyrophosphate, to solve the above technical problems, can make to bake food
There is uniform Peng Songdu in the inside of product, and whole with good application.
To achieve the above object one, the present invention provides the following technical scheme that
A kind of compounding leavening agent, the component including following parts by weight:
31-35 parts of cornstarch；
28-38 parts of sodium bicarbonate；
32-34 parts of Sodium Acid Pyrophosphate；
2-5 parts of calcium dihydrogen phosphate；
1-4 parts of calcium carbonate；
3-6 parts of stabilizer；
Spike 2-4 parts of auxiliary.
By using above-mentioned technical proposal, cornstarch is common leavening agent auxiliary material, keeps leavening agent fine
Be applied to bakery product, stabilizer and auxiliary spike can be improved the overall quality of leavening agent, and can improve the guarantor of leavening agent
Sustainability can prevent the moisture absorption from agglomerating or failing, and also have the function of that regulating gas generates speed or bubble uniformly generates.Carbonic acid is added
Calcium can improve the mouthfeel of food；Sodium bicarbonate plays the role of alkaline agent, is the main source that CO2 is generated in leavening agent；Phosphoric acid
Calcium dihydrogen and Sodium Acid Pyrophosphate play the role of sour agent, are that chemical reaction occurs with alkaline agent to generate gas, control gas
The generation speed and function and effect of body, adjust the pH value of food.When with face, it can start to release carbon dioxide gas,
It bakes in heating process, more gases can be released, and food is made to achieve the effect that expansion and soft, and guarantee needed for product
The appearance wanted.Meanwhile Sodium Acid Pyrophosphate can play the role of good compound synergic with calcium dihydrogen phosphate, when food is drying
When the variation of temperature occurring during roasting, the outgassing rate of internal compounding leavening agent will not generate larger change, so that
To the inside of bakery product have a uniform Peng Songdu, and make that there is good mouthfeel edible.
Further preferably, it is additionally added the protection auxiliary agent that parts by weight are 2-8 parts in the component of the compounding leavening agent,
Protect auxiliary agent by sodium citrate and fatty glyceride, and the ratio between parts by weight of sodium citrate and fatty glyceride are 1:
(2-5)。
By using above-mentioned technical proposal, sodium citrate is a kind of good stabilizer and pH adjusting agent, is also had good
Good retarding performance, makes food during baking, can have higher and uniform fluffy degree.Fatty glyceride is compounding
It can be hydrolyzed in the use process of leavening agent, hydrolysis can sponge a part of heat, make the rate drop for compounding leavening agent
It is low, and cooperate with sodium citrate, make food during baking, and when the variation of temperature occurs, what is made is baked
There is uniform Peng Songdu in the inside of food, can obtain that quality is good, bakery product of delicate mouthfeel.
Further preferably, the function that parts by weight are 0.8-1.2 parts is additionally added in the component of the compounding leavening agent
Auxiliary agent, function additive are made of sucrose and coconut oil, and the ratio between parts by weight of sucrose and coconut oil are (1.3-2.7): 1.
By using above-mentioned technical proposal, sucrose can soften the gluten protein of flour, the bakery product ratio made
Relatively wet softness；Coconut oil has water transport property, energy tissue protein water swelling, and then bakery product is made to keep soft.And sugarcane
When sugar and coconut oil are used in conjunction with as function additive, good compound synergic can be played the role of, sent out during baking
When raw temperature change, the interior tissue of food can be made to be not likely to produce and largely expanded, and then keep its internal holding uniform
Fluffy degree.
Further preferably, the calcium lactate that parts by weight are 2-3 parts is additionally added in the component of the compounding leavening agent.
By using above-mentioned technical proposal, calcium lactate compounding leavening agent in be used as diluent, when carbon dioxide gas from
When releasing in food dough, it, which has the function of adjusting, produces gas, and compounding leavening agent is made to be able to maintain uniform and stable deflation
Rate, while it can also inhibit bakery product in storage period hygroscopicity, the bakery product made has good preservation
Property.
Further preferably, the bubbling efficiency DRR of the Sodium Acid Pyrophosphate is 12-18.
By using above-mentioned technical proposal, the Sodium Acid Pyrophosphate and reaction of sodium bicarbonate rate of different raising rate are not
Together, selecting bubbling efficiency DRR is the Sodium Acid Pyrophosphate of 12-18, make Sodium Acid Pyrophosphate and sodium bicarbonate in low temperature and
It can start to react under room temperature, then when baking to food, a large amount of gas can be released again, enabled imparting bakes
Food good organization state, mouthfeel and appearance, and its internal porosity size is uniform, fine and closely woven.
Further preferably, the stabilizer selects one in maltodextrin, hydroxymethyl cellulose and fatty acid cane sugar ester
Kind is a variety of.
By using above-mentioned technical proposal, maltodextrin, hydroxymethyl cellulose and fatty acid cane sugar ester are good food
Product stabilizer, can be improved the flavor of bakery product, and extend its storage time.Meanwhile in change food during baking
Temperature when, stabilizer is conducive to make food that form, quality is kept to stablize, so that having inside the bakery product arrived uniform
Fluffy degree.
Further preferably, the auxiliary spike is selected in tartaric acid, oxalic acid, malic acid, citric acid and ascorbic acid
It is one or more.
By using above-mentioned technical proposal, tartaric acid, oxalic acid, malic acid, citric acid and ascorbic acid are good auxiliary
Spike is helped, can make to compound the good acidity of leavening agent holding, moreover it is possible to calcium dihydrogen phosphate, Sodium Acid Pyrophosphate phase interworking
Cooperation is closed, plays the role of auxiliary and gets angry, and makes to compound leavening agent with uniform and stable gas forming rate.Meanwhile assisting spike
The whole mouthfeel and nutritive value of bakery product are also advantageously improved, and improves its whole storage period.
The purpose of the present invention two is to provide a kind of preparation method for compounding leavening agent, and the compounding prepared using this method is swollen
Loose agent can make the inside of bakery product have uniform Peng Songdu, and whole with good application.
To achieve the above object two, the present invention provides following technical solutions, comprising the following steps:
Step 1, by the cornstarch of corresponding parts by weight, sodium bicarbonate, Sodium Acid Pyrophosphate, calcium dihydrogen phosphate, carbonic acid
Calcium, stabilizer and auxiliary spike cross 80-100 mesh respectively, spare；
Step 2 after mixing by sodium bicarbonate and cornstarch first sequentially adds Sodium Acid Pyrophosphate, biphosphate
Calcium and calcium carbonate obtain mixture after mixing；
Then after mixing by stabilizer and auxiliary spike step 3 is then added in mixture, after mixing, obtains
Compound leavening agent.
By using above-mentioned technical proposal, each component raw material is crossed into 80-100 mesh respectively, it is bulk to be conducive to control compounding
The granular size of agent entirety, and it is made to be able to maintain uniform and stable outgassing rate in use, product with higher
Matter.Meanwhile the preparation method of the compounding leavening agent, easy to operate, high production efficiency are whole to have good application effect.
In conclusion compared with prior art, the invention has the following advantages:
(1) Sodium Acid Pyrophosphate energy and calcium dihydrogen phosphate is added, and it is made to play the role of good compound synergic between each other,
When in baking process the variation of temperature occurs for food, the outgassing rate of internal compounding leavening agent will not generate larger change
Become so as to the inside of bakery product have a uniform Peng Songdu, and make that there is good mouthfeel edible；
(2) the protection auxiliary agent being made of sodium citrate and fatty glyceride is added, makes food during baking, compounds bulk
The rate of agent reduces, and when baking the variation that temperature occurs, there are uniform Peng Songdu, energy in the inside of the bakery product made
Access that quality is good, bakery product of delicate mouthfeel；
(3) function additive being made of sucrose and coconut oil is added, when temperature change occurring during baking, food can be made
Interior tissue be not likely to produce and largely expand, and then make its it is internal keep uniform fluffy degree, and protect bakery product
Hold softness.
Detailed description of the invention
Fig. 1 is the preparation technology flow chart that leavening agent is compounded in the present invention.
Specific embodiment
With reference to the accompanying drawings and examples, the present invention will be described in detail.
Embodiment 1: a kind of compounding leavening agent, each component and its corresponding parts by weight are as shown in table 1, and by walking as follows
Suddenly it prepares:
Step 1, by the cornstarch of corresponding parts by weight, sodium bicarbonate, Sodium Acid Pyrophosphate, calcium dihydrogen phosphate, carbonic acid
Calcium, maltodextrin and tartaric acid cross 80 meshes respectively, spare；
Step 2 after mixing by sodium bicarbonate and cornstarch first sequentially adds Sodium Acid Pyrophosphate, biphosphate
Calcium and calcium carbonate obtain mixture after mixing；
Then after mixing by maltodextrin and tartaric acid step 3 is then added in mixture, after mixing, obtain
Compound leavening agent.
Note: the bubbling efficiency DRR of Sodium Acid Pyrophosphate is 15 in above-mentioned steps one and step 2.
Embodiment 2-8: a kind of compounding leavening agent, difference from example 1 is that, each component and its corresponding weight
Number is as shown in table 1.
Each component and its parts by weight in 1 embodiment 1-8 of table
Embodiment 9: a kind of compounding leavening agent, difference from example 1 is that, parts by weight are in step 1 and step 3
6 parts of maltodextrin replaces with fatty acid cane sugar ester.
Embodiment 10: a kind of compounding leavening agent, difference from example 1 is that, weight in step 1 and step 3
Number is that 6 parts of maltodextrin replaces with hydroxymethyl cellulose.
Embodiment 11: a kind of compounding leavening agent, difference from example 1 is that, weight in step 1 and step 3
Number is that 6 parts of maltodextrin replaces with 2 parts of maltodextrin and 4 parts of fatty acid cane sugar ester.
Embodiment 12: a kind of compounding leavening agent, difference from example 1 is that, weight in step 1 and step 3
Number is that 2 parts of tartaric acid replaces with citric acid.
Embodiment 13: a kind of compounding leavening agent, difference from example 1 is that, weight in step 1 and step 3
Number is that 2 parts of tartaric acid replaces with 1 part of oxalic acid and 1 part of ascorbic acid.
Embodiment 14: a kind of compounding leavening agent, difference from example 1 is that, weight in step 1 and step 3
Number is that 2 parts of tartaric acid replaces with 1 part of malic acid and 1 part of tartaric acid.
Embodiment 15: a kind of compounding leavening agent, difference from example 1 is that, burnt phosphorus in step 1 and step 2
The bubbling efficiency DRR of acid dihydride disodium is 12.
Embodiment 16: a kind of compounding leavening agent, difference from example 1 is that, burnt phosphorus in step 1 and step 2
The bubbling efficiency DRR of acid dihydride disodium is 18.
Embodiment 17: a kind of compounding leavening agent, difference from example 1 is that, step 3 is specifically configured to, then
After mixing by maltodextrin and tartaric acid, it is then added in mixture, then having added parts by weight thereto is 5 parts
Protection auxiliary agent, protection auxiliary agent by the ratio between parts by weight be 1:3.5 sodium citrate and fatty glyceride form, be uniformly mixed
Afterwards, compounding leavening agent is obtained.
Embodiment 18: a kind of compounding leavening agent, difference from example 1 is that, step 3 is specifically configured to, then
After mixing by maltodextrin and tartaric acid, it is then added in mixture, then having added parts by weight thereto is 2 parts
Protection auxiliary agent, protection auxiliary agent by the ratio between parts by weight be 1:2 sodium citrate and fatty glyceride form, be uniformly mixed
Afterwards, compounding leavening agent is obtained.
Embodiment 19: a kind of compounding leavening agent, difference from example 1 is that, step 3 is specifically configured to, then
After mixing by maltodextrin and tartaric acid, it is then added in mixture, then having added parts by weight thereto is 8 parts
Protection auxiliary agent, protection auxiliary agent by the ratio between parts by weight be 1:5 sodium citrate and fatty glyceride form, be uniformly mixed
Afterwards, compounding leavening agent is obtained.
Embodiment 20: a kind of compounding leavening agent, difference from example 1 is that, step 3 is specifically configured to, then
After mixing by maltodextrin and tartaric acid, it is then added in mixture, then having added parts by weight thereto is 1 part
Function additive, function additive by the ratio between parts by weight be 2:1 sucrose and coconut oil form, after mixing, compounded
Leavening agent.
Embodiment 21: a kind of compounding leavening agent, difference from example 1 is that, step 3 is specifically configured to, then
After mixing by maltodextrin and tartaric acid, it is then added in mixture, then having added parts by weight thereto is 0.8
The function additive of part, function additive are made of the sucrose that the ratio between parts by weight are 1.3:1 and coconut oil, after mixing, obtain
Compound leavening agent.
Embodiment 22: a kind of compounding leavening agent, difference from example 1 is that, step 3 is specifically configured to, then
After mixing by maltodextrin and tartaric acid, it is then added in mixture, then having added parts by weight thereto is 1.2
The function additive of part, function additive are made of the sucrose that the ratio between parts by weight are 2.7:1 and coconut oil, after mixing, obtain
Compound leavening agent.
Embodiment 23: a kind of compounding leavening agent, difference from example 1 is that, step 3 is specifically configured to, then
After mixing by maltodextrin and tartaric acid, it is then added in mixture, then having added parts by weight thereto is 2.5
The calcium lactate of part obtains compounding leavening agent after mixing.
Embodiment 24: a kind of compounding leavening agent, difference from example 1 is that, step 3 is specifically configured to, then
After mixing by maltodextrin and tartaric acid, it is then added in mixture, then having added parts by weight thereto is 2 parts
Calcium lactate, after mixing, obtain compounding leavening agent.
Embodiment 25: a kind of compounding leavening agent, difference from example 1 is that, step 3 is specifically configured to, then
After mixing by maltodextrin and tartaric acid, it is then added in mixture, then having added parts by weight thereto is 3 parts
Calcium lactate, after mixing, obtain compounding leavening agent.
Comparative example 1: a kind of compounding leavening agent, difference from example 1 is that, it is made by the steps and obtains
:
Step 1, by the cornstarch of corresponding parts by weight, sodium bicarbonate, calcium dihydrogen phosphate, calcium carbonate, maltodextrin and winestone
Acid crosses 80 meshes respectively, spare；
Step 2 after mixing by sodium bicarbonate and cornstarch first sequentially adds calcium dihydrogen phosphate and calcium carbonate, mixes
After uniformly, mixture is obtained；
Then after mixing by maltodextrin and tartaric acid step 3 is then added in mixture, after mixing, obtain
Compound leavening agent.
Comparative example 2: a kind of compounding leavening agent, difference from example 1 is that, acquisition is made by the steps:
Step 1, by the cornstarch of corresponding parts by weight, sodium bicarbonate, Sodium Acid Pyrophosphate, calcium carbonate, maltodextrin and
Tartaric acid crosses 80 meshes respectively, spare；
Step 2 after mixing by sodium bicarbonate and cornstarch first sequentially adds Sodium Acid Pyrophosphate and calcium carbonate,
After mixing, mixture is obtained；
Then after mixing by maltodextrin and tartaric acid step 3 is then added in mixture, after mixing, obtain
Compound leavening agent.
Comparative example 3: a kind of compounding leavening agent, difference from example 1 is that, acquisition is made by the steps:
The cornstarch of corresponding parts by weight, sodium bicarbonate, calcium carbonate, maltodextrin and tartaric acid are crossed 80 by step 1 respectively
Mesh, it is spare；
Step 2 after mixing by sodium bicarbonate and cornstarch first adds calcium carbonate, after mixing, is mixed
Material；Then after mixing by maltodextrin and tartaric acid step 3 is then added in mixture, after mixing, answered
With leavening agent.
Performance test
Test specimen: using the compounding leavening agent obtained in embodiment 1-25 as test specimen 1-25, using in comparative example 1-3
The compounding leavening agent of acquisition is as control sample 1-3.
Test method: selecting the compounding leavening agent of test specimen 1-25 and control sample 1-3 according to University Of Agriculture and Forestry In Fujian, large
Bachelorship paper, the production method of cake carries out cake in " exploitation and application study of the no aluminium duplex baking powder in cake "
Production, and according to disclosed in it naked eyes evaluation method and relevant standards of grading tested, randomly select 50 people progress
Marking is foretasted, total score 100 is divided, and is averaged, and is scored as naked eyes evaluation, is accurate to 1；Cake obtained is cut simultaneously
Piece, whether the Peng Songdu for observing cake on piece is uniform, and records in the following table.
Test result: the test result of test specimen 1-25 and control sample 1-3 are as shown in table 2.As shown in Table 2, by trying
The test result control for testing sample 1-8 and control sample 1-3 can obtain, and Sodium Acid Pyrophosphate energy and calcium dihydrogen phosphate is added, and
It is set to play the role of good compound synergic between each other, the bakery product enabled to has uniform Peng Songdu, whole
Body quality is higher.It can be obtained by the control of the test result of test specimen 9-16 and test specimen 1-8, stabilization disclosed in this invention
Agent, the selection for assisting spike and Sodium Acid Pyrophosphate can make to compound leavening agent with well stable using effect.By trying
The test result for testing sample 17-19, test specimen 20-22, test specimen 23-25 and test specimen 1-8 compares can obtain respectively, adds
Enter the protection auxiliary agent being made of sodium citrate and fatty glyceride, the function additive being made of sucrose and coconut oil is added and adds
Enter calcium lactate, can greatly improve the quality of compounding leavening agent, and the bakery product made have arrangement it is more close and compared with
For uniform Peng Songdu.Meanwhile the Peng Songdu of test specimen 3 shows as whole uniform, edge heap, and naked eyes evaluation is commented
Point, test error can be regarded, have no effect on the overall performance of compounding leavening agent.
The test result of table 2 test specimen 1-25 and control sample 1-3
The above is only a preferred embodiment of the present invention, protection scope of the present invention is not limited merely to above-described embodiment,
All technical solutions belonged under thinking of the present invention all belong to the scope of protection of the present invention.It should be pointed out that for the art
For those of ordinary skill, several improvements and modifications without departing from the principles of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (8)
1. a kind of compounding leavening agent, which is characterized in that the component including following parts by weight:
31-35 parts of cornstarch；
28-38 parts of sodium bicarbonate；
32-34 parts of Sodium Acid Pyrophosphate；
2-5 parts of calcium dihydrogen phosphate；
1-4 parts of calcium carbonate；
3-6 parts of stabilizer；
Spike 2-4 parts of auxiliary.
2. compounding leavening agent according to claim 1, which is characterized in that be additionally added in the component of the compounding leavening agent
Parts by weight are 2-8 part of protection auxiliary agent, protect auxiliary agent by sodium citrate and fatty glyceride, and sodium citrate and fatty acid
The ratio between parts by weight of glyceride are 1:(2-5).
3. compounding leavening agent according to claim 1, which is characterized in that be additionally added in the component of the compounding leavening agent
The function additive that parts by weight are 0.8-1.2 parts, function additive is made of sucrose and coconut oil, and the weight of sucrose and coconut oil
The ratio between number is (1.3-2.7): 1.
4. compounding leavening agent according to claim 1, which is characterized in that be additionally added in the component of the compounding leavening agent
The calcium lactate that parts by weight are 2-3 parts.
5. compounding leavening agent according to claim 1, which is characterized in that the bubbling efficiency of the Sodium Acid Pyrophosphate
DRR is 12-18.
6. compounding leavening agent according to claim 1, which is characterized in that the stabilizer selects maltodextrin, methylol
One of cellulose and fatty acid cane sugar ester are a variety of.
7. compounding leavening agent according to claim 1, which is characterized in that the auxiliary spike selects tartaric acid, oxalic acid, apple
One of tartaric acid, citric acid and ascorbic acid are a variety of.
8. a kind of preparation method of compounding leavening agent as described in claim 1, which comprises the following steps:
Step 1, by the cornstarch of corresponding parts by weight, sodium bicarbonate, Sodium Acid Pyrophosphate, calcium dihydrogen phosphate, carbonic acid
Calcium, stabilizer and auxiliary spike cross 80-100 mesh respectively, spare；
Step 2 after mixing by sodium bicarbonate and cornstarch first sequentially adds Sodium Acid Pyrophosphate, biphosphate
Calcium and calcium carbonate obtain mixture after mixing；
Then after mixing by stabilizer and auxiliary spike step 3 is then added in mixture, after mixing, obtains
Compound leavening agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910415821.4A CN110150352A (en) | 2019-05-18 | 2019-05-18 | A kind of compounding leavening agent and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910415821.4A CN110150352A (en) | 2019-05-18 | 2019-05-18 | A kind of compounding leavening agent and preparation method thereof |
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| CN111011429A (en) * | 2019-12-09 | 2020-04-17 | 云南云天化以化磷业研究技术有限公司 | Composite phosphate aluminum-free quick fried bread stick leavening agent and preparation and use methods thereof |
| CN112790333A (en) * | 2021-01-15 | 2021-05-14 | 新乡市亚特兰食品有限责任公司 | Crystalline self-cooked rice and preparation method thereof |
| CN113261580A (en) * | 2021-04-30 | 2021-08-17 | 国家粮食和物资储备局科学研究院 | Low-GI oat fructose bread and preparation method thereof |
| CN113925143A (en) * | 2021-11-11 | 2022-01-14 | 渤海大学 | Preparation method of leisure seasoning puffed minced fillet product |
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| CN112790333B (en) * | 2021-01-15 | 2023-10-03 | 新乡市亚特兰食品有限责任公司 | Crystalline self-cooked rice and preparation method thereof |
| CN113261580A (en) * | 2021-04-30 | 2021-08-17 | 国家粮食和物资储备局科学研究院 | Low-GI oat fructose bread and preparation method thereof |
| CN113925143A (en) * | 2021-11-11 | 2022-01-14 | 渤海大学 | Preparation method of leisure seasoning puffed minced fillet product |
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