Improver of self-rising flour, self-rising flour using the improver and steamed food

Abstract

The invention relates to a self-raising flour modifier and a self-raising flour which uses the modifier, in particular to a self-raising flour modifier, which comprises (on the basis of total weight of the self-raising flour modifier) 28-40% of sodium bicarbonate, 4-7% of disodium dihydrogen pyrophosphate, 4-6% of calcium hydrogen phosphate, 24-28% of calcium biphosphate, 10-20% of glucolactone, 0.01-0.03% of fungal-Alpha-amylase, 0.01-0.02% of glucose oxidase, 0.05-0.10% of xylanase, 0.3-0.45% of vitamin C, 0.5-2% of calcium peroxide, 3-5% of CSL-SSL, 2-6% of gluten and residual quantity of maize starch. The self-raising flour modifier can effectively increase the volume of steamed food such as Chinese steamed bread, steamed and stuffed bun and the like which are made of the self-raising flour, leads the food to have smooth surface, uniform and fine tissue, more delicious taste and no bad flavor. The invention also relates to the self-raising flour and the steaming food which contain the modifier.

Description

technical field [0001] The present invention relates to the field of food, and more specifically, relates to a self-rising flour improver, a self-rising flour using the improving agent, and a steamed product steamed from the above-mentioned self-rising flour. Background technique [0002] In daily life, most families adopt the traditional flour fermentation method, that is, add fermented dough to the reconciled noodles, after a period of proofing, and then add an appropriate amount of alkaline noodles to mix well before steaming food. Because of its long fermentation time, the amount of alkali added is inaccurate, time-consuming and laborious, and the taste of the steamed food is poor and unsatisfactory. [0003] In response to this situation, self-rising powder products have appeared on the market. Self-raising flour is to add leavening agent and salt to the flour. When using it, you only need to add water to quickly make steamed food such as steamed buns and buns. It is c...

AI Technical Summary

Problems solved by technology

[0004] The common problem of self-rising flour products in the market is that the steamed buns made with self-raising flour are far different in skin, volume, internal structure and taste than those made by ordinary methods.

However, this pasta product improver mainly uses the water retention of phosphate to improve the shelf life of the product, and it cannot effectively increase the volume of the product while improving the tissue.

[0006] For self-raising flour users, they need to enjoy the convenience, quickness, and ready-to-eat benefits and advantages provided by self-raising flour, but the existing improvers have no practical significance for self-rising flour users, and they are not suitable for use in self-rising flour

Moreover, the steamed products made by the current self-rising flour, such as steamed buns, have defects in appearance and organization, and the smell and taste are relatively poor.

In addition, the existing flour improver also makes the production operation complex and cumbersome due to the small dosage, so it is easy to have problems such as slow fermentation, too fast fermentation, easy fermentation, and small volume of steamed products due to improper proportioning

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