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Vitamin C microcapsule flour improver and preparation method thereof

A flour improver and vitamin technology, applied in the direction of dough processing, pre-baking dough processing, baking, etc., to achieve the effects of improving machinability, promoting the formation of gluten tissue, and enhancing gas retention

Active Publication Date: 2009-05-27
中山市南方新元食品生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, vitamin C microencapsulated products specially developed for the purpose of flour improvement have not been reported

Method used

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  • Vitamin C microcapsule flour improver and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Mix 2.5kg of hardened oil and 2.5kg of monoglyceride stearate, heat and melt at a temperature lower than 70°C, add 6.0kg of vitamin C and 1.5kg of wheat starch to the melt, stir evenly, and send it below 50°C Put it into a screw extruder for granulation, and then use a liquid nitrogen freezing pulverizer to pulverize the granules until the particle diameter is lower than 100 μm to obtain a finished product, wherein the content of vitamin C is 48.0%.

Embodiment 2

[0030] Mix 2.0kg of hardened oil and 2.0kg of monoglyceride stearate, heat and melt at a temperature lower than 70°C, add 7.0kg of vitamin C and 1.5kg of wheat starch to the melt, stir evenly, and send it below 50°C Put it into a screw extruder for granulation, and then use a liquid nitrogen freezing pulverizer to pulverize the granules until the particle diameter is lower than 100 μm to obtain a finished product, wherein the content of vitamin C is 56.0%.

Embodiment 3

[0032] After mixing 3.0kg of hardened oil and 2.0kg of monoglyceride stearate, heat and melt at a temperature lower than 70°C, add 4.6kg of vitamin C and 2.4kg of wheat starch to the melt, stir evenly, and send it below 50°C Put it into a screw extruder for granulation, and then use a liquid nitrogen freezing pulverizer to pulverize the granules until the particle diameter is less than 100 μm, to obtain the finished product, wherein the content of vitamin C is 38.3%.

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Abstract

The invention relates to a vitamin C smicrocapsule flour improver and a preparation method thereof. The wall material of the flour improver is a mixed type wall material containing starch, stearic acid monoglyceride and hardened oil, and the bag core substance is vitamin C. The stearic acid monoglyceride and the hardened oil are mixed and then melted, then the starch and the vitamin C are added in the molten mass and evenly stirred to obtain the finished product by freezing, granulating and crushing. The smicrocapsule flour improver has the advantages of good stability, proper release rate, security, no foreign flavor and high utilization ratio of the vitamin C. In the method for preparing the vitamin C smicrocapsule flour improver, the realized cladding rate is up to 90 percent, no solvent is required to be used, the environmental pollution phenomenon does not exist, the process is simple and feasible and the cost is low.

Description

technical field [0001] The invention belongs to the technical field of food, and more specifically relates to a vitamin C microcapsule flour improver and a preparation method thereof. Background technique [0002] Flour improver is a substance used to improve the quality of flour products, improve the rheological properties and mechanical processing properties of dough, mainly including oxidizing agents, reducing agents, enzyme preparations, emulsifiers, etc. Among them, oxidants are widely used in flour, such as potassium bromate, vitamin C, azodicarbonamide, calcium peroxide, etc. Oxidized flour improver can effectively improve the elasticity, toughness and uniformity of dough by oxidizing sulfhydryl groups (-SH) in gluten to disulfide bonds (-S-S). Potassium bromate has been generally banned in recent years due to its harm to the human body. Vitamin C, also known as ascorbic acid, is a medium-speed agent as a flour improver, has no toxic and side effects, and can enhanc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/22A21D8/02
Inventor 刘高峰于树明
Owner 中山市南方新元食品生物工程有限公司
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