Aluminum-free baking powder

An aluminum-free baking powder, weight percent technology, applied in the field of food additives, to achieve the effects of reducing blood lipids, continuous and uniform bubbles, and good water retention

Active Publication Date: 2011-07-27
GUANGZHOU FOOD IND RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is a lack of baking powder on the market that meets national standard

Method used

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  • Aluminum-free baking powder
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  • Aluminum-free baking powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 40kg sodium bicarbonate, 10kg calcium carbonate, 8kg starch and 6kg glyceryl monostearate and 5kg soybean lecithin were fully dried, pulverized and sieved, premixed in a mixer for 25min, then 23kg glucono-delta-lactone, 4kg Citric acid, 3kg of tartaric acid and 1kg of L-ascorbyl palmitate were put into the mixer and the premixed materials were continuously stirred for 20min to form a uniform mixture.

Embodiment 2

[0028] 38kg sodium bicarbonate, 13kg calcium carbonate, 8kg starch and 7kg glyceryl monostearate and 5kg soybean lecithin are fully dried, pulverized and sieved, premixed in a mixer for 25min, then 21kg glucono-delta-lactone, 3kg Citric acid, 4kg of tartaric acid and 1kg of L-ascorbyl palmitate were put into the mixer and the premixed materials were continuously stirred for 20min to form a uniform mixture.

Embodiment 3

[0030] 37kg sodium bicarbonate, 11kg calcium carbonate, 9kg starch and 4kg glycerol monostearate and 7kg soybean lecithin were fully dried, pulverized and sieved, premixed for 25min in a mixer, then 20kg glucono-delta-lactone, 5kg Citric acid, 5kg of tartaric acid and 2kg of L-ascorbyl palmitate were put into the mixer and the premixed materials were continuously stirred for 20min to form a uniform mixture.

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PUM

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Abstract

The invention discloses an aluminum-free baking powder, which mainly comprises the following raw materials in percentage by weight: 35-40% of sodium hydrogen carbonate, 18-23% of glucolactone, 10-15% of calcium carbonate, 8-13% of starch, 4-8% of glycerin monostearate, 4-8% of phospholipids, 2-5% of citric acid and 2-5% of tartaric acid, wherein 1-2% in percentage by weight of ascorbyl palmitate is also added in the aluminum-free baking powder. In the invention, the alkalinity of the baking powder is moderate; the gas producing speed is gentle at the same time as a higher total gas productionrate is ensured; bubbles are continuous and uniform; the appearance of the product can be obviously improved in actual application; internal tissues of the product are uniform and fine; and good elasticity is kept; moreover, the aluminum-free baking powder has good functions of water retention and modification, and can ensure that the product also retains the uniform and fine tissue structure, and good elasticity and toughness after being frozen at a low temperature; the aluminum-free baking powder is suitable for frozen rice and flour products, and has good oxidation resistance; and the oxidative rancidity of the product can be obviously inhibited, and the shelf life of the product can be effectively prolonged.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to an aluminum-free baking powder suitable for frozen rice and noodle products. Background technique [0002] Baking powder, also known as leavening agent, is added to flour products to make flour products bulky and porous, soft and crunchy in texture, easy to chew, increase nutrition, easy to digest and absorb, and present a special flavor, thereby improving the quality of food. Therefore, baking powder is an essential food additive in flour products such as bread, biscuits, cakes, fried dough sticks, and puffed foods such as potato chips and shrimp sticks. [0003] Traditional baking powders include commercially available ordinary baking powder, commercially available aluminum-free baking powder, and commercially available double-effect baking powder. They generally contain alum, potassium hydrogen tartrate, phosphate and other ingredients, and the gas production speed is d...

Claims

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Application Information

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IPC IPC(8): A21D2/32
Inventor 曾永青吴慧勋赖穗雯杨建平
Owner GUANGZHOU FOOD IND RES INST
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