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Flour quality improver and preparation method thereof

A flour quality and improving agent technology, applied in the field of food processing, can solve the problems of high price, ineffectiveness, high energy consumption, etc., and achieve the effects of large processing capacity, good stability and high embedding rate

Inactive Publication Date: 2009-07-22
刘高峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But in practical application, calcium peroxide also has its disadvantages: calcium peroxide is a rapid oxidant, which works in the early stage of dough mixing and fermentation, but fails in the later stage of fermentati

Method used

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  • Flour quality improver and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Pass 1 kg of calcium peroxide powder through a 180-mesh sieve, suspend it in an air fluidized bed (diameter of the bed cavity is 600mm), and then dissolve 1 kg of paraffin wax, and use 2×10 5 The injection pressure of Pa and the flow rate of 30g / min are sprayed into the air fluidized bed through the atomizer. When all the paraffin is sprayed, the diameter of the microcapsules is about 0.28mm. Then, fill the air bed with liquid nitrogen and cool to -10°C, then discharge, pass through a 60-mesh sieve, inspect and pack.

[0038] The weight percent content of calcium peroxide in the product is 48%, and it is stored in a cool and dry place.

Embodiment 2

[0040] Pass 1 kilogram of calcium peroxide powder through a 170-mesh sieve, then suspend it in an air fluidized bed (diameter of the bed cavity is 600mm), and then dissolve 1.2 kilograms of octadecanoic acid in 3×10 5 The injection pressure of Pa and the flow rate of 30g / min are sprayed into the air fluidized bed through the atomizer. When all the octadecanoic acid is sprayed, the diameter of the microcapsules is about 0.25 mm. Next, fill the air bed with liquid nitrogen and cool to -5°C, then discharge, pass through a 60-mesh sieve, inspect, and pack.

[0041] The product calcium peroxide is 45% by weight and stored in a dry and cool place.

Embodiment 3

[0043] Pass 2 kg of calcium peroxide powder through a 150-mesh sieve, suspend it in an air fluidized bed (diameter of the bed cavity is 600mm), and then dissolve 3 kg of paraffin wax, and use 5×10 5 The spray pressure of Pa and the flow rate of 40g / min are sprayed into the air fluidized bed through the atomizer. When all the paraffin is sprayed, the diameter of the microcapsules is about 0.3mm. Then, fill the air bed with liquid nitrogen and cool to -7°C, then discharge, pass through a 60-mesh sieve, inspect and pack.

[0044] The weight percentage of the product calcium peroxide is 40%, and it is stored in a cool and dry place.

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Abstract

The invention discloses an agent for improving the quality of flour and a preparation method thereof, and in particular relates to a microcapsule envelope taking calcium peroxide as a capsule core and paraffin wax or higher fatty acid as a capsule wall material. The microcapsule envelope comprises the following raw materials in portion by weight: 40 to 50 portions of the calcium peroxide and 40 to 60 portions of the paraffin wax or the higher fatty acid, wherein the higher fatty acid can be octadecanoic acid. The method for preparing the agent for improving the quality of the flour comprises: suspending a given weight of calcium peroxide powder into an air fluidized bed, spraying a given weight of the paraffin wax or the higher fatty acid into the air fluidized bed through an atomizer with certain air-blast air pressure and certain flow rate, finally introducing liquid nitrogen into the air bed, and performing cooling, discharging, sieving, inspection and packaging.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a microencapsulated calcium peroxide flour quality improver and a preparation method thereof. Background technique [0002] In the past ten years, baked food has developed rapidly in our country. From developed coastal cities to small towns in the inland, various baked foods have become an indispensable part of people's daily life. Bread is the main product of the baking industry, and its production technology, equipment, ingredients and additives are also being continuously improved and developed. Flour quality improvers play an important role in bread production and are widely used in baked foods in my country. High-quality flour can only form the basic gluten network framework structure of the dough, but cannot form a good tissue texture structure, and the special effect of flour quality improvers is that in addition to improving the gluten strength of...

Claims

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Application Information

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IPC IPC(8): A21D2/02
Inventor 刘高峰于树明
Owner 刘高峰
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