CN117837624A - Compound leavening agent and preparation method thereof - Google Patents
Compound leavening agent and preparation method thereof Download PDFInfo
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- CN117837624A CN117837624A CN202410191742.0A CN202410191742A CN117837624A CN 117837624 A CN117837624 A CN 117837624A CN 202410191742 A CN202410191742 A CN 202410191742A CN 117837624 A CN117837624 A CN 117837624A
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- 235000010855 food raising agent Nutrition 0.000 title claims abstract description 59
- 150000001875 compounds Chemical class 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 229920002261 Corn starch Polymers 0.000 claims abstract description 58
- 239000008120 corn starch Substances 0.000 claims abstract description 58
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 45
- 235000019820 disodium diphosphate Nutrition 0.000 claims abstract description 16
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims abstract description 16
- 235000016337 monopotassium tartrate Nutrition 0.000 claims abstract description 15
- 235000019799 monosodium phosphate Nutrition 0.000 claims abstract description 15
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims abstract description 15
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 claims abstract description 15
- 229940086065 potassium hydrogentartrate Drugs 0.000 claims abstract description 15
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims abstract description 15
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 10
- 102000004190 Enzymes Human genes 0.000 claims description 33
- 108090000790 Enzymes Proteins 0.000 claims description 33
- 229940088598 enzyme Drugs 0.000 claims description 33
- 238000003756 stirring Methods 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 16
- 239000000243 solution Substances 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 13
- 102000004139 alpha-Amylases Human genes 0.000 claims description 11
- 108090000637 alpha-Amylases Proteins 0.000 claims description 11
- 229940024171 alpha-amylase Drugs 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 8
- 239000007853 buffer solution Substances 0.000 claims description 7
- 239000001509 sodium citrate Substances 0.000 claims description 7
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 7
- 235000015165 citric acid Nutrition 0.000 claims description 6
- 238000003760 magnetic stirring Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 6
- 230000002255 enzymatic effect Effects 0.000 claims description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 claims 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims 3
- 238000004806 packaging method and process Methods 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 235000013373 food additive Nutrition 0.000 abstract description 5
- 239000002778 food additive Substances 0.000 abstract description 5
- 230000000052 comparative effect Effects 0.000 description 17
- 239000000126 substance Substances 0.000 description 8
- 230000002378 acidificating effect Effects 0.000 description 7
- 229910019142 PO4 Inorganic materials 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 239000010452 phosphate Substances 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 238000006386 neutralization reaction Methods 0.000 description 3
- 230000002035 prolonged effect Effects 0.000 description 3
- 229910001415 sodium ion Inorganic materials 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 206010017472 Fumbling Diseases 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-L Phosphate ion(2-) Chemical compound OP([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-L 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000004378 air conditioning Methods 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000003490 calendering Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 208000035824 paresthesia Diseases 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- GNHOJBNSNUXZQA-UHFFFAOYSA-J potassium aluminium sulfate dodecahydrate Chemical compound O.O.O.O.O.O.O.O.O.O.O.O.[Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O GNHOJBNSNUXZQA-UHFFFAOYSA-J 0.000 description 1
- -1 potassium aluminum dodecasulfite Chemical compound 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention belongs to the field of food additives, and particularly relates to a compound leavening agent and a preparation method thereof. The compound leavening agent comprises the following components in parts by weight: 25-27 parts of sodium bicarbonate, 6-8 parts of disodium dihydrogen pyrophosphate, 3-5 parts of potassium hydrogen tartrate, 3-5 parts of sodium dihydrogen phosphate, 2-3 parts of citric acid and 50-60 parts of porous corn starch. The compound leavening agent disclosed by the invention not only can avoid separate packaging and avoid invalidation of the leavening agent, but also realizes a better leavening effect under the condition of reducing the content of components.
Description
Technical Field
The invention belongs to the field of food additives, and particularly relates to a compound leavening agent and a preparation method thereof.
Background
The compound leavening agent is a food additive with wide application, and the ingredients and the quality requirements of the food additive are very high because the food additive relates to the problems of diet safety and the like; the compound leavening agent or similar products produced in the current market are compounded by alkaline raw material sodium bicarbonate (baking soda), acidic raw materials such as disodium dihydrogen pyrophosphate, aluminum potassium sulfate dodecahydrate, gluconolactone, organic acid and the like.
If the existing product contains potassium aluminum dodecasulfite, the risk of exceeding the standard of aluminum exists; the phosphate is required to be added in the food in limited quantity, the food with too high phosphate addition has poor taste, and the low-temperature fried food and the like have the tingling sensation in the oral cavity, so that the flavor of the product is influenced; when the conventional compound leavening agent is used, the amount of sodium ions taken in by a human body is large, so that heart load is easily caused, and diseases such as cardiovascular diseases are induced.
In addition, since the leavening agent needs to contain an alkaline substance such as sodium carbonate and sodium bicarbonate and an acidic substance such as tartaric acid and hydrogen phosphate, the leavening agent is ineffective due to neutralization reaction when stored for a long time, and a so-called "swelling" phenomenon occurs. To avoid the failure of the leavening agent, it is known to package the acidic and basic materials separately. The disadvantage of this packaging form is that the user is required to separately meter the amounts of the two packaging components when using the packaging, which is difficult for non-professional pastry makers to grasp, and often requires prior fumbling when changing products. In addition, the separate packaging brings about an increase in production cost for manufacturers.
Disclosure of Invention
In order to solve the problems, the invention provides a compound leavening agent, which can avoid separate packaging, does not cause the invalidation of the leavening agent, and realizes better leavening effect under the condition of reducing the content of components.
Specifically, the invention provides a compound leavening agent which comprises the following components in parts by weight: 25-27 parts of sodium bicarbonate, 6-8 parts of disodium dihydrogen pyrophosphate, 3-5 parts of potassium hydrogen tartrate, 3-5 parts of sodium dihydrogen phosphate, 2-3 parts of citric acid and 50-60 parts of porous corn starch.
Further, the porous corn starch is obtained by subjecting corn starch to an enzymatic treatment.
Further, the enzymolysis uses a complex enzyme of alpha-amylase and saccharifying enzyme, wherein the mass ratio of the alpha-amylase to the saccharifying enzyme is 1:3.
Further, the enzymolysis comprises reacting corn starch and a complex enzyme solution for 20 hours at the temperature of 45 ℃ and the pH value of 5.4, wherein the complex enzyme solution is prepared by using a sodium citrate buffer solution with the pH value of 5.4, and the ratio of the corn starch to the complex enzyme solution is 1:6-8 (g/ml).
The invention also provides a method of preparing a compounded leavening agent as described herein comprising the steps of:
(1) Performing enzymolysis treatment on corn starch to obtain porous corn starch for standby,
(2) Adding water into porous corn starch, heating and stirring to obtain pregelatinized porous corn starch,
(3) Adding disodium dihydrogen pyrophosphate, potassium hydrogen tartrate, sodium dihydrogen phosphate and citric acid into pregelatinized porous corn starch, magnetically stirring to obtain a mixture,
(4) Pre-freezing the mixture obtained in the step (3) at the temperature of-20 to-4 ℃ for 12 hours, then vacuum freeze-drying to constant weight,
(5) And (3) crushing the product in the step (4), and uniformly mixing the crushed product with sodium bicarbonate to obtain the compound leavening agent.
Further, the enzymolysis uses a complex enzyme of alpha-amylase and saccharifying enzyme, wherein the mass ratio of the alpha-amylase to the saccharifying enzyme is 1:3.
Further, the enzymolysis comprises reacting corn starch and a complex enzyme solution for 20 hours at the temperature of 45 ℃ and the pH value of 5.4, wherein the complex enzyme solution is prepared by using a sodium citrate buffer solution with the pH value of 5.4, and the ratio of the corn starch to the complex enzyme solution is 1:6-8 (g/ml).
Further, in the step (2), the heating temperature is 30-40 ℃, and the heating and stirring time is 5-10min.
Further, in step (2), the ratio of porous corn starch to water is 10:1 (g/ml).
Further, in the step (3), the temperature of the magnetic stirring is 20-25 ℃, the time of the magnetic stirring is 20-25min, and the speed of the magnetic stirring is 1000r/min.
The beneficial effects of the invention are that
In the prior art, the conventional compound leavening agent used at present is usually added with corn starch as a separating agent, so that the storage performance of the leavening agent can be improved, moisture absorption or failure is prevented, and the air-conditioning agent has the effect of adjusting the generation speed of air or uniformly generating air bubbles. However, the addition of corn starch still has difficulty in avoiding neutralization of the alkaline and acidic materials in the leavening agents upon prolonged storage.
Therefore, the porous corn starch is innovatively introduced into the compound leavening agent, and the effective isolation of alkaline substances and acidic substances in the leavening agent is unexpectedly realized by matching the specific preparation process of the compound leavening agent, so that the shelf life of the compound leavening agent is remarkably prolonged.
In addition, the present invention has unexpectedly found that the incorporation of porous corn starch also achieves a better bulking effect with reduced component content, thereby avoiding excessive uptake of phosphate and sodium ions.
Detailed Description
The present invention is further illustrated below with reference to specific examples, which are not intended to limit the invention in any way. Unless specifically stated otherwise, the reagents, methods and apparatus employed in the present invention are those conventional in the art.
Example 1
The embodiment provides a compound leavening agent, which comprises the following components in parts by weight: 25 parts of sodium bicarbonate, 6 parts of disodium dihydrogen pyrophosphate, 3 parts of potassium hydrogen tartrate, 3 parts of sodium dihydrogen phosphate, 2 parts of citric acid and 60 parts of porous corn starch.
The compound leavening agent is prepared as follows:
(1) Placing corn starch and a complex enzyme solution prepared by using a sodium citrate buffer solution with pH=5.4 (the mass ratio of alpha-amylase and saccharifying enzyme in the complex enzyme is 1:3) in a constant temperature water bath with 45 ℃ for reacting for 20 hours under stirring, cooling for 30 minutes at room temperature, filtering with distilled water, washing with 3 times of water and eluting with 3 times of absolute ethyl alcohol, placing the obtained starch in a baking oven for drying, crushing with a crusher to obtain porous corn starch,
(2) Adding water into porous corn starch according to the mass-volume ratio of 10:1 (g/ml), heating and stirring for 10min at 35 ℃ to obtain pregelatinized porous corn starch,
(3) Adding disodium dihydrogen pyrophosphate, potassium hydrogen tartrate, sodium dihydrogen phosphate and citric acid into pregelatinized porous corn starch, magnetically stirring at 25deg.C for 20min at a stirring rate of 1000r/min to obtain a mixture,
(4) Pre-freezing the mixture obtained in the step (3) at the temperature of-4 ℃ for 12 hours, then vacuum freeze-drying to constant weight,
(5) And (3) crushing the product in the step (4), and uniformly mixing the crushed product with sodium bicarbonate to obtain the compound leavening agent.
Example 2
The embodiment provides a compound leavening agent, which comprises the following components in parts by weight: 27 parts of sodium bicarbonate, 8 parts of disodium dihydrogen pyrophosphate, 5 parts of potassium hydrogen tartrate, 5 parts of sodium dihydrogen phosphate, 3 parts of citric acid and 50 parts of porous corn starch.
The compound leavening agent is prepared as follows:
(1) Placing corn starch and a complex enzyme solution prepared by using a sodium citrate buffer solution with pH=5.4 (the mass ratio of alpha-amylase and saccharifying enzyme in the complex enzyme is 1:3) in a constant temperature water bath with the temperature of 45 ℃ for reacting for 20 hours under stirring, cooling for 30 minutes at room temperature, filtering with distilled water, washing with 3 times of water and eluting with 3 times of absolute ethyl alcohol, placing the obtained starch in a baking oven for drying, crushing with a crusher to obtain porous corn starch,
(2) Adding water into porous corn starch according to the mass-volume ratio of 10:1 (g/ml), heating and stirring for 5min at 40 ℃ to obtain pregelatinized porous corn starch,
(3) Adding disodium dihydrogen pyrophosphate, potassium hydrogen tartrate, sodium dihydrogen phosphate and citric acid into pregelatinized porous corn starch, magnetically stirring at 20deg.C for 25min at a stirring rate of 1000r/min to obtain a mixture,
(4) Pre-freezing the mixture obtained in the step (3) at the temperature of minus 10 ℃ for 12 hours, then vacuum freeze-drying to constant weight,
(5) And (3) crushing the product in the step (4), and uniformly mixing the crushed product with sodium bicarbonate to obtain the compound leavening agent.
Comparative example 1
The comparative example provides a compound leavening agent which comprises the following components in parts by weight: 25 parts of sodium bicarbonate, 6 parts of disodium dihydrogen pyrophosphate, 3 parts of potassium hydrogen tartrate, 3 parts of sodium dihydrogen phosphate, 2 parts of citric acid and 60 parts of corn starch.
The compound leavening agent is prepared as follows:
(1) Adding water into corn starch according to the mass volume ratio of 10:1 (g/ml), heating and stirring for 10min at 35 ℃ to obtain pregelatinized corn starch,
(2) Adding disodium dihydrogen pyrophosphate, potassium hydrogen tartrate, sodium dihydrogen phosphate and citric acid into pregelatinized corn starch, magnetically stirring at 25deg.C for 20min at a stirring rate of 1000r/min to obtain a mixture,
(3) Pre-freezing the mixture obtained in the step (3) at the temperature of-4 ℃ for 12 hours, then vacuum freeze-drying to constant weight,
(4) And (3) crushing the product in the step (4), and uniformly mixing the crushed product with sodium bicarbonate to obtain the compound leavening agent.
Comparative example 2
The comparative example provides a compound leavening agent which comprises the following components in parts by weight: 35 parts of sodium bicarbonate, 6 parts of disodium dihydrogen pyrophosphate, 3 parts of potassium hydrogen tartrate, 3 parts of sodium dihydrogen phosphate, 2 parts of citric acid and 60 parts of corn starch.
The preparation method of the compound leavening agent is the same as that of comparative example 1.
Comparative example 3
The comparative example provides a compound leavening agent which comprises the following components in parts by weight: 35 parts of sodium bicarbonate, 12 parts of disodium dihydrogen pyrophosphate, 6 parts of potassium hydrogen tartrate, 10 parts of sodium dihydrogen phosphate, 5 parts of citric acid and 60 parts of corn starch.
The preparation method of the compound leavening agent is the same as that of comparative example 1.
Comparative example 4
The comparative example provides a compound leavening agent which comprises the following components in parts by weight: 25 parts of sodium bicarbonate, 6 parts of disodium dihydrogen pyrophosphate, 3 parts of potassium hydrogen tartrate, 3 parts of sodium dihydrogen phosphate, 2 parts of citric acid and 60 parts of porous corn starch.
The compound leavening agent is prepared as follows:
(1) Placing corn starch and a complex enzyme solution prepared by using a sodium citrate buffer solution with pH=5.4 (the mass ratio of alpha-amylase and saccharifying enzyme in the complex enzyme is 1:3) in a constant temperature water bath with 45 ℃ for reacting for 20 hours under stirring, cooling for 30 minutes at room temperature, filtering with distilled water, washing with 3 times of water and eluting with 3 times of absolute ethyl alcohol, placing the obtained starch in a baking oven for drying, crushing with a crusher to obtain porous corn starch,
(2) Adding water into porous corn starch according to the mass-volume ratio of 10:1 (g/ml), heating and stirring for 10min at 35 ℃ to obtain pregelatinized porous corn starch,
(3) Adding sodium bicarbonate, disodium dihydrogen pyrophosphate, potassium hydrogen tartrate, sodium dihydrogen phosphate and citric acid into pregelatinized porous corn starch, magnetically stirring at 25deg.C for 20min at a stirring rate of 1000r/min to obtain a mixture,
(4) And (3) pre-freezing the mixture in the step (3) for 12 hours at the temperature of-4 ℃, and then performing vacuum freeze drying to constant weight to obtain the compound leavening agent.
Test example 1
The products of examples 1-2 and comparative examples 1-4 were each contained in a single package, and after sealing, they were left at room temperature for 6 months, and the occurrence of swelling was observed. The results show that none of the products of examples 1-2 have a bulge. The products according to comparative examples 1 to 4 all showed a remarkable swelling after 6 months of storage. The porous corn starch is introduced into the compound leavening agent, and the specific preparation process of the compound leavening agent is matched, so that the alkaline substances and the acidic substances in the leavening agent are effectively isolated, and the invalidation caused by the neutralization reaction of the alkaline substances and the acidic substances in the leavening agent during long-time storage is avoided, so that the shelf life of the compound leavening agent is remarkably prolonged.
Test example 2
The test examples respectively adopt the compound leavening agents of the examples 1-2 and the comparative examples 1-4 for making steamed breads, and the specific preparation method is as follows:
1) Weighing: weighing 2000 g of flour, 20 g of the compound leavening agent of examples 1-2 or comparative examples 1-4, 16 g of yeast, and a proper amount of white sugar and water;
2) Dough kneading: mixing flour, leavening agent and yeast uniformly, dissolving white sugar with water, and adding the mixture into dough;
3) And (5) calendaring and forming: rolling the dough in a dough pressing machine until air in the dough sheet is completely driven, the dough sheet is smooth, rolling and cutting the rolled dough sheet, and ensuring that the finished product is uniform;
4) Proofing: the proofing temperature is 38+/-2 ℃, the relative temperature is 70-80%, and the time is 40-45min;
5) Steaming: steaming 25 g/piece of steamed bread with wet dough for 8 minutes;
6) Cooling and quick-freezing: and quickly entering the cooled steamed bread into a quick-freezing tunnel, and finishing freezing until the center reaches-12 ℃ within about 30min to obtain the quick-frozen steamed bread.
The gas production of the compounded leavening agents of examples 1-2 or comparative examples 1-4 was determined according to GB 1886.245-2016. The specific volume and quality of steamed buns made from the compounded leavening agents of examples 1-2 or comparative examples 1-4 were evaluated according to GB/T35991-2018. The results are shown in Table 1.
TABLE 1
From the results of Table 1, it can be seen that when porous corn starch is not used (comparative examples 1-3), the gas yield of the prepared compounded leavening agent is significantly insufficient, and to achieve a gas yield comparable to that of examples 1-2, it is necessary to increase the content of each component in the leavening agent, which means that the introduction of porous corn starch can also achieve a better leavening effect with reduced component content, thereby avoiding excessive intake of phosphate and sodium ions.
It should be noted that while the present invention has been described in the specification and its embodiments in which preferred embodiments of the present invention are shown, the present invention may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein, but are provided as additional limitations to the scope of the invention so that it may be more fully understood from the disclosure of the invention. The above-described features are further combined with each other to form various embodiments not listed above, and are considered to be the scope of the present invention described in the specification; further, modifications and variations of the present invention may be apparent to those skilled in the art in light of the foregoing teachings, and all such modifications and variations are intended to be included within the scope of this invention as defined in the appended claims.
Claims (10)
1. The compound leavening agent is characterized by comprising the following components in parts by weight: 25-27 parts of sodium bicarbonate, 6-8 parts of disodium dihydrogen pyrophosphate, 3-5 parts of potassium hydrogen tartrate, 3-5 parts of sodium dihydrogen phosphate, 2-3 parts of citric acid and 50-60 parts of porous corn starch.
2. The compounded leavening agent of claim 1 wherein the porous corn starch is obtained by enzymatic treatment of corn starch.
3. The compounded leavening agent according to claim 2, wherein the enzymolysis uses a complex enzyme of alpha-amylase and saccharifying enzyme, wherein the mass ratio of the alpha-amylase to the saccharifying enzyme is 1:3.
4. The compounded leavening agent according to claim 3, wherein the enzymatic hydrolysis comprises reacting corn starch and a complex enzyme solution at a pH of 5.4 and 45 ℃ for 20 hours, wherein the complex enzyme solution is formulated using a sodium citrate buffer solution having a ph=5.4, and wherein the ratio of corn starch to complex enzyme solution is 1:6-8 (g/ml).
5. A method of preparing the compounded leavening agent according to any one of claims 1-4, comprising the steps of:
(1) Performing enzymolysis treatment on corn starch to obtain porous corn starch for standby,
(2) Adding water into porous corn starch, heating and stirring to obtain pregelatinized porous corn starch,
(3) Adding disodium dihydrogen pyrophosphate, potassium hydrogen tartrate, sodium dihydrogen phosphate and citric acid into pregelatinized porous corn starch, magnetically stirring to obtain a mixture,
(4) Pre-freezing the mixture obtained in the step (3) at the temperature of-20 to-4 ℃ for 12 hours, then vacuum freeze-drying to constant weight,
(5) And (3) crushing the product in the step (4), and uniformly mixing the crushed product with sodium bicarbonate to obtain the compound leavening agent.
6. The method according to claim 5, wherein the enzymatic hydrolysis uses a complex enzyme of an alpha-amylase and a saccharifying enzyme, wherein the mass ratio of the alpha-amylase to the saccharifying enzyme is 1:3.
7. The method of claim 6, wherein the enzymatic hydrolysis comprises reacting corn starch and a complex enzyme solution at a pH of 5.4 and 45 ℃ for 20 hours, wherein the complex enzyme solution is formulated using a sodium citrate buffer solution having a ph=5.4, and wherein the ratio of corn starch to complex enzyme solution is 1:6-8 (g/ml).
8. The method according to claim 5, wherein in the step (2), the heating temperature is 30 to 40 ℃ and the heating and stirring time is 5 to 10min.
9. The method of claim 5, wherein in step (2) the ratio of porous corn starch to water is 10:1 (g/ml).
10. The method according to claim 5, wherein in the step (3), the temperature of the magnetic stirring is 20-25 ℃, the time of the magnetic stirring is 20-25min, and the speed of the magnetic stirring is 1000r/min.
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| CN202410191742.0A CN117837624A (en) | 2024-02-21 | 2024-02-21 | Compound leavening agent and preparation method thereof |
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