Flour quality stabilizing agent

Abstract

The invention provides a flour quality stabilization agent which is prepared according to the following materials with a weight portion of: 100 to 1000 portions of a mixture of stearoyl calcium lactate and stearoyl sodium lactate, 20 to 500 portions of sodium benzoate, 10 to 1000 portions of sodium polyacrylate, 0.5 to 20 portions of VB6, 5 to 100 portions of phaseomannite, 2 to 15 portions of aneurine and 10 to 20 portions of Vc; wherein, the stearoyl calcium lactate occupies 50 to 80 percent of the weight of the mixture and the stearoyl sodium lactate occupies 20 to 50 percent of the weight of the mixture. The stabilization agent also comprises 10 to 1000 portions of a mixture of starch and anti-caking agent calculated by weight portions, wherein, the anti-caking agent is a compound of one or a plurality of silicon dioxide, sodium silicoaluminate, talcum powder, magnesium stearate, light calcium carbonate, polyethyleneglycol or fibrin powder. The flour quality stabilization agent can make up the nutrient losses caused by the flour machining process, improve the machining performance of the flour, amend the integral quality of the flour, improve the nutrition value of the flour, amend the internal organization mechanisms of the flour, increase the stability of the flour and improve the taste and guarantee period of food.

Description

technical field [0001] The invention relates to a flour additive improver, in particular to a flour quality stabilizer which improves the comprehensive quality of flour and improves the stability of flour. Background technique [0002] In recent years, my country's flour industry has developed rapidly, and various special flours that people need continue to emerge. However, in the current flour market, there are many varieties of flour and messy grades. Therefore, it is not suitable for the production and development of special flour; [0003] For consumers and the food industry, flour with good stability and nutrition is very important. In the preparation of special flour and the production of flour food, flour additives play an important role; after recent years of development, It has become an important means and part of modern flour processing. Various flour improvers appearing on the market, such as: bread flour improver, steamed bread flour improver, noodle flour impro...

AI Technical Summary

Problems solved by technology

[0002] In recent years, my country's flour industry has developed rapidly, and various special flours that people need continue to emerge. However, in the current flour market, there are many varieties of flour and messy grades. Therefore, it is not suitable for the production and development of special flour;

[0003] For consumers and the food industry, flour with good stability and nutrition is very important. In the preparation of special flour and the production of flour food, flour additives play an important role; after recent years of development, It has become an important means and part of modern flour processing. Various flour improvers appearing on the market, such as: bread flour improver, steamed bread flour improver, noodle flour improver, dumpling flour improver and other special flour improvers, are Flour quality has a certain improvement effect, but its effect is very specific, not flexible enough, and it is not suitable for food processing of various processes, often resulting in poor taste of traditional food, difficult to improve the grade of food, poor stability, and ineffective Improve the nutritional value of flour and prolong the shelf life of flour

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