CN110916075A - Preparation method of compound flour treating agent - Google Patents
Preparation method of compound flour treating agent Download PDFInfo
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- CN110916075A CN110916075A CN201911406562.5A CN201911406562A CN110916075A CN 110916075 A CN110916075 A CN 110916075A CN 201911406562 A CN201911406562 A CN 201911406562A CN 110916075 A CN110916075 A CN 110916075A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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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
-
- 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
- A21D2/22—Ascorbic acid
-
- 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
- A21D2/24—Organic nitrogen compounds
-
- 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
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/05—Organic compounds containing phosphorus as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method of a compound flour treating agent, which is prepared from the following raw materials in parts by weight: 5-20 parts of ascorbic acid, 2-10 parts of tricalcium phosphate, 1-8 parts of azodicarbonamide, 1-6 parts of lipase, 1-6 parts of glucose oxidase, 2-10 parts of sodium pyrophosphate, 2-10 parts of sodium tripolyphosphate, 0.1-1 part of silicon dioxide and 50-80 parts of edible corn starch; the setting of the compound flour treating agent shortens the curing time of the wheat flour and improves the stability of the wheat flour; improve the strength of flour products, and enhance the smoothness, taste and white brightness of noodles and dumplings.
Description
Technical Field
The invention relates to the field of production of a flour treating agent, and particularly relates to a preparation method of a compound flour treating agent.
Background
The freshly ground wheat flour is yellowish with some pigments such as carotenes, and the resulting dough is cohesive and inconvenient to work or bake, but the flour slowly whitens after storage and undergoes aging or maturation to improve its baking properties. However, in natural conditions, the process is quite slow, and if the natural ripening is carried out, a large number of warehouses are needed, the storage is not good, and the mildew and the deterioration are easy to happen. These natural maturation processes can be accelerated by chemical treatment methods and the fermentation activity of the yeast is enhanced and aging is prevented. These chemically treated materials are flour treatment agents.
Flour treatment agents are a class of additives that whiten flour and improve the quality of baked products. The flour treating agent which is allowed to be used in China comprises a flour bleaching agent, a flour gluten-forming agent, a flour reducing agent and a flour filling agent.
At present, the flour treating agent appearing in the market has poor using effect and short curing time, and the improvement is needed.
Disclosure of Invention
The invention mainly aims to provide a preparation method of a compound flour treating agent, which can effectively solve the problems in the background technology.
In order to achieve the purpose, the invention adopts the technical scheme that:
a preparation method of a compound flour treating agent is prepared from the following raw materials in parts by weight: 5-20 parts of ascorbic acid, 2-10 parts of tricalcium phosphate, 1-8 parts of azodicarbonamide, 1-6 parts of lipase, 1-6 parts of glucose oxidase, 2-10 parts of sodium pyrophosphate, 2-10 parts of sodium tripolyphosphate, 0.1-1 part of silicon dioxide and 50-80 parts of edible corn starch.
As a further scheme of the invention: the composition is prepared from the following raw materials in parts by weight: 5-15 parts of ascorbic acid, 2-7 parts of tricalcium phosphate, 2-6 parts of azodicarbonamide, 1-3 parts of lipase, 1-3 parts of glucose oxidase, 2-7 parts of sodium pyrophosphate, 2-7 parts of sodium tripolyphosphate, 0.2-0.8 part of silicon dioxide and 55-75 parts of edible corn starch.
As a further scheme of the invention: the composition is prepared from the following raw materials in parts by weight: 10 parts of ascorbic acid, 5 parts of tricalcium phosphate, 3 parts of azodicarbonamide, 2 parts of lipase, 2 parts of glucose oxidase, 5 parts of sodium pyrophosphate, 5 parts of sodium tripolyphosphate, 0.5 part of silicon dioxide and 67.5 parts of edible corn starch.
As a further scheme of the invention: the method comprises the following specific steps:
(1) preparing raw materials: selecting raw materials according to the weight part ratio, and compounding the raw materials with the national pharmacopoeia standard;
(2) and stirring: adding tricalcium phosphate, azodicarbonamide and lipase prepared in the step (1) into a reaction kettle, reacting at the temperature of 75-85 ℃ for 1-1.5h, adding sodium pyrophosphate, sodium tripolyphosphate and silicon dioxide prepared in the step (1) into the reaction kettle, and fully stirring for 10-30min to obtain a primary mixture;
(3) mixing materials: putting the edible corn starch prepared in the step (1) into a reaction kettle, stirring with the mixture in the step (2), and keeping the temperature within the range of 20-60 ℃ and stirring for 10-30min to obtain a further mixture;
(4) and (3) reaction: adding the ascorbic acid and the glucose oxidase prepared in the step (1) into a reaction kettle, controlling the temperature to be 30-60 ℃, stirring for 10-20min, and standing for 2-5h to obtain a primary treating agent;
(5) and crushing: drying the primary treating agent obtained in the step (4) by a dryer, and then crushing the primary treating agent into powder by a crusher to obtain a flour treating agent;
(6) and sterilizing: and (5) sterilizing the powdery flour treating agent obtained in the step (5) to obtain the final compound flour treating agent.
As a further scheme of the invention: the dryer is HG-150K type, and the pulverizer is MKZA10-15J type.
As a further scheme of the invention: the sterilization conditions are 140 ℃ and 160 ℃ for 10-20 s.
Compared with the prior art, the invention has the following beneficial effects:
the setting of the compound flour treating agent shortens the curing time of the wheat flour and improves the stability of the wheat flour; improve the strength of flour products, and enhance the smoothness, taste and white brightness of noodles and dumplings.
Drawings
FIG. 1 is a flow chart of a preparation method of the compound flour treating agent.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1
The invention discloses a preparation method of a compound flour treating agent, which is prepared from the following raw materials in parts by weight: 6.67 parts of ascorbic acid, 3.33 parts of tricalcium phosphate, 3 parts of azodicarbonamide, 1 part of lipase, 1 part of glucose oxidase, 6.67 parts of sodium pyrophosphate, 6.67 parts of sodium tripolyphosphate, 0.8 part of silicon dioxide and 70.86 parts of edible corn starch.
The method comprises the following specific steps:
(1) preparing raw materials: selecting raw materials according to the weight part ratio, and compounding the raw materials with the national pharmacopoeia standard;
(2) and stirring: adding tricalcium phosphate, azodicarbonamide and lipase prepared in the step (1) into a reaction kettle, reacting at the temperature of 75-85 ℃ for 1-1.5h, adding sodium pyrophosphate, sodium tripolyphosphate and silicon dioxide prepared in the step (1) into the reaction kettle, and fully stirring for 10-30min to obtain a primary mixture;
(3) mixing materials: putting the edible corn starch prepared in the step (1) into a reaction kettle, stirring with the mixture in the step (2), and keeping the temperature within the range of 20-60 ℃ and stirring for 10-30min to obtain a further mixture;
(4) and (3) reaction: adding the ascorbic acid and the glucose oxidase prepared in the step (1) into a reaction kettle, controlling the temperature to be 30-60 ℃, stirring for 10-20min, and standing for 2-5h to obtain a primary treating agent;
(5) and crushing: drying the primary treating agent obtained in the step (4) by a dryer, and then crushing the primary treating agent into powder by a crusher to obtain a flour treating agent;
(6) and sterilizing: and (5) sterilizing the powdery flour treating agent obtained in the step (5) to obtain the final compound flour treating agent.
The dryer is HG-150K type, and the pulverizer is MKZA10-15J type.
The sterilization conditions are 140 ℃ and 160 ℃ for 10-20 s.
Example 2
The invention discloses a preparation method of a compound flour treating agent, which is prepared from the following raw materials in parts by weight: 10 parts of ascorbic acid, 5 parts of tricalcium phosphate, 3 parts of azodicarbonamide, 2 parts of lipase, 2 parts of glucose oxidase, 5 parts of sodium pyrophosphate, 5 parts of sodium tripolyphosphate, 0.5 part of silicon dioxide and 67.5 parts of edible corn starch.
The method comprises the following specific steps:
(1) preparing raw materials: selecting raw materials according to the weight part ratio, and compounding the raw materials with the national pharmacopoeia standard;
(2) and stirring: adding tricalcium phosphate, azodicarbonamide and lipase prepared in the step (1) into a reaction kettle, reacting at the temperature of 75-85 ℃ for 1-1.5h, adding sodium pyrophosphate, sodium tripolyphosphate and silicon dioxide prepared in the step (1) into the reaction kettle, and fully stirring for 10-30min to obtain a primary mixture;
(3) mixing materials: putting the edible corn starch prepared in the step (1) into a reaction kettle, stirring with the mixture in the step (2), and keeping the temperature within the range of 20-60 ℃ and stirring for 10-30min to obtain a further mixture;
(4) and (3) reaction: adding the ascorbic acid and the glucose oxidase prepared in the step (1) into a reaction kettle, controlling the temperature to be 30-60 ℃, stirring for 10-20min, and standing for 2-5h to obtain a primary treating agent;
(5) and crushing: drying the primary treating agent obtained in the step (4) by a dryer, and then crushing the primary treating agent into powder by a crusher to obtain a flour treating agent;
(6) and sterilizing: and (5) sterilizing the powdery flour treating agent obtained in the step (5) to obtain the final compound flour treating agent.
The dryer is HG-150K type, and the pulverizer is MKZA10-15J type.
The sterilization conditions are 140 ℃ and 160 ℃ for 10-20 s.
Example 3
The invention discloses a preparation method of a compound flour treating agent, which is prepared from the following raw materials in parts by weight: 13.33 parts of ascorbic acid, 6.67 parts of tricalcium phosphate, 2 parts of azodicarbonamide, 3 parts of lipase, 3 parts of glucose oxidase, 3.33 parts of sodium pyrophosphate, 3.33 parts of sodium tripolyphosphate, 0.2 part of silicon dioxide and 65.14 parts of edible corn starch.
The method comprises the following specific steps:
(1) preparing raw materials: selecting raw materials according to the weight part ratio, and compounding the raw materials with the national pharmacopoeia standard;
(2) and stirring: adding tricalcium phosphate, azodicarbonamide and lipase prepared in the step (1) into a reaction kettle, reacting at the temperature of 75-85 ℃ for 1-1.5h, adding sodium pyrophosphate, sodium tripolyphosphate and silicon dioxide prepared in the step (1) into the reaction kettle, and fully stirring for 10-30min to obtain a primary mixture;
(3) mixing materials: putting the edible corn starch prepared in the step (1) into a reaction kettle, stirring with the mixture in the step (2), and keeping the temperature within the range of 20-60 ℃ and stirring for 10-30min to obtain a further mixture;
(4) and (3) reaction: adding the ascorbic acid and the glucose oxidase prepared in the step (1) into a reaction kettle, controlling the temperature to be 30-60 ℃, stirring for 10-20min, and standing for 2-5h to obtain a primary treating agent;
(5) and crushing: drying the primary treating agent obtained in the step (4) by a dryer, and then crushing the primary treating agent into powder by a crusher to obtain a flour treating agent;
(6) and sterilizing: and (5) sterilizing the powdery flour treating agent obtained in the step (5) to obtain the final compound flour treating agent.
The dryer is HG-150K type, and the pulverizer is MKZA10-15J type.
The sterilization conditions are 140 ℃ and 160 ℃ for 10-20 s.
Taking 1.5g/kg of the compound flour treating agent as an example, table 1 shows the detection results of the compound flour treating agents prepared from the raw materials with different proportions in examples 1-3, and the results are as follows:
as can be seen from the experimental data in Table 1, the compound flour treating agent prepared by the invention has different effects according to different proportions of the added raw materials, and as can be seen from Table 1, the embodiment 2 is the optimal choice.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (6)
1. A preparation method of a compound flour treating agent is characterized by comprising the following steps: the composition is prepared from the following raw materials in parts by weight: 5-20 parts of ascorbic acid, 2-10 parts of tricalcium phosphate, 1-8 parts of azodicarbonamide, 1-6 parts of lipase, 1-6 parts of glucose oxidase, 2-10 parts of sodium pyrophosphate, 2-10 parts of sodium tripolyphosphate, 0.1-1 part of silicon dioxide and 50-80 parts of edible corn starch.
2. The preparation method of the compound flour treating agent according to claim 1, which is characterized in that: the composition is prepared from the following raw materials in parts by weight: 5-15 parts of ascorbic acid, 2-7 parts of tricalcium phosphate, 2-6 parts of azodicarbonamide, 1-3 parts of lipase, 1-3 parts of glucose oxidase, 2-7 parts of sodium pyrophosphate, 2-7 parts of sodium tripolyphosphate, 0.2-0.8 part of silicon dioxide and 55-75 parts of edible corn starch.
3. The preparation method of the compound flour treating agent according to claim 1, which is characterized in that: the composition is prepared from the following raw materials in parts by weight: 10 parts of ascorbic acid, 5 parts of tricalcium phosphate, 3 parts of azodicarbonamide, 2 parts of lipase, 2 parts of glucose oxidase, 5 parts of sodium pyrophosphate, 5 parts of sodium tripolyphosphate, 0.5 part of silicon dioxide and 67.5 parts of edible corn starch.
4. The preparation method of the compound flour treating agent according to claim 2, which is characterized in that: the method comprises the following specific steps:
(1) preparing raw materials: selecting raw materials according to the weight part ratio, and compounding the raw materials with the national pharmacopoeia standard;
(2) and stirring: adding tricalcium phosphate, azodicarbonamide and lipase prepared in the step (1) into a reaction kettle, reacting at the temperature of 75-85 ℃ for 1-1.5h, adding sodium pyrophosphate, sodium tripolyphosphate and silicon dioxide prepared in the step (1) into the reaction kettle, and fully stirring for 10-30min to obtain a primary mixture;
(3) mixing materials: putting the edible corn starch prepared in the step (1) into a reaction kettle, stirring with the mixture in the step (2), and keeping the temperature within the range of 20-60 ℃ and stirring for 10-30min to obtain a further mixture;
(4) and (3) reaction: adding the ascorbic acid and the glucose oxidase prepared in the step (1) into a reaction kettle, controlling the temperature to be 30-60 ℃, stirring for 10-20min, and standing for 2-5h to obtain a primary treating agent;
(5) and crushing: drying the primary treating agent obtained in the step (4) by a dryer, and then crushing the primary treating agent into powder by a crusher to obtain a flour treating agent;
(6) and sterilizing: and (5) sterilizing the powdery flour treating agent obtained in the step (5) to obtain the final compound flour treating agent.
5. The preparation method of the compound flour treating agent according to claim 4, which is characterized in that: the dryer is HG-150K type, and the pulverizer is MKZA10-15J type.
6. The preparation method of the compound flour treating agent according to claim 4, which is characterized in that: the sterilization conditions are as follows: 70-90 ℃ for 5-10 s.
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| CN201911406562.5A CN110916075A (en) | 2019-12-31 | 2019-12-31 | Preparation method of compound flour treating agent |
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| CN201911406562.5A CN110916075A (en) | 2019-12-31 | 2019-12-31 | Preparation method of compound flour treating agent |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115316651A (en) * | 2022-07-26 | 2022-11-11 | 浙江古茗科技有限公司 | Quick-boiling pearl balls and preparation method thereof |
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| CN1475124A (en) * | 2002-08-13 | 2004-02-18 | 深圳市海川实业股份有限公司 | Flour modifier and its preparation method |
| CN101491264A (en) * | 2009-03-05 | 2009-07-29 | 河北科技大学 | Flour whitening strengthening agent |
| CN101524092A (en) * | 2008-03-07 | 2009-09-09 | 深圳市海川实业股份有限公司 | Bread flour improver |
| CN101664048A (en) * | 2008-09-01 | 2010-03-10 | 安琪酵母股份有限公司 | Steamed bread slice making flour modifier and use thereof |
| CN102113643A (en) * | 2009-12-31 | 2011-07-06 | 杜赏 | Wonton meal and preparation method thereof |
| CN108013321A (en) * | 2017-12-01 | 2018-05-11 | 武汉新华扬生物股份有限公司 | A kind of fresh boiled dumpling paper modifying agent and preparation method thereof and fresh dumpling wrapper |
-
2019
- 2019-12-31 CN CN201911406562.5A patent/CN110916075A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1475124A (en) * | 2002-08-13 | 2004-02-18 | 深圳市海川实业股份有限公司 | Flour modifier and its preparation method |
| CN101524092A (en) * | 2008-03-07 | 2009-09-09 | 深圳市海川实业股份有限公司 | Bread flour improver |
| CN101664048A (en) * | 2008-09-01 | 2010-03-10 | 安琪酵母股份有限公司 | Steamed bread slice making flour modifier and use thereof |
| CN101491264A (en) * | 2009-03-05 | 2009-07-29 | 河北科技大学 | Flour whitening strengthening agent |
| CN102113643A (en) * | 2009-12-31 | 2011-07-06 | 杜赏 | Wonton meal and preparation method thereof |
| CN108013321A (en) * | 2017-12-01 | 2018-05-11 | 武汉新华扬生物股份有限公司 | A kind of fresh boiled dumpling paper modifying agent and preparation method thereof and fresh dumpling wrapper |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115316651A (en) * | 2022-07-26 | 2022-11-11 | 浙江古茗科技有限公司 | Quick-boiling pearl balls and preparation method thereof |
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Application publication date: 20200327 |