Aluminum-free baking powder

An aluminum-free baking powder, weight percent technology, used in the field of food additives to achieve good elasticity, moderate gas production speed, and improve product appearance

Active Publication Date: 2013-01-30
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 standards and can significantly improve the taste of frozen rice and noodle products

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 40kg of sodium bicarbonate, 10kg of calcium carbonate, 8kg of starch, 6kg of glyceryl monostearate and 5kg of soybean lecithin were fully dried, pulverized and sieved, pre-mixed in a blender for 25 minutes, and then 23kg of glucono-δ-lactone, 4kg Put citric acid, 3kg tartaric acid and 1kg L-ascorbyl palmitate into the mixer and continue stirring with the premixed materials for 20 minutes to form a uniform mixture.

Embodiment 2

[0028] 38kg of sodium bicarbonate, 13kg of calcium carbonate, 8kg of starch, 7kg of glyceryl monostearate and 5kg of soybean lecithin were fully dried, pulverized and sieved, pre-mixed in a blender for 25 minutes, and then 21kg of glucono-δ-lactone, 3kg of Put citric acid, 4kg tartaric acid and 1kg L-ascorbyl palmitate into the mixer and continue stirring with the premixed materials for 20 minutes to form a uniform mixture.

Embodiment 3

[0030] 37kg of sodium bicarbonate, 11kg of calcium carbonate, 9kg of starch, 4kg of glyceryl monostearate and 7kg of soybean lecithin were fully dried, pulverized and sieved, pre-mixed in a blender for 25 minutes, and then 20kg of glucono-δ-lactone, 5kg of Put citric acid, 5kg tartaric acid and 2kg L-ascorbyl palmitate into the mixer and continue stirring with the premixed materials for 20 minutes 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 production rate 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 noodle products. Background technique [0002] Baking powder is also called a leavening agent. Adding it to flour products can make the flour food bulky, soft and crispy, easy to chew, increase nutrition, easy to digest and absorb, and present a special flavor, thereby improving the quality of the food. Therefore, baking powder is an essential food additive in flour products such as bread, biscuits, cakes, fried dough sticks, and potato chips, shrimp crackers and other puffed foods. [0003] Traditional baking powder includes commercially available ordinary baking powder, commercially available aluminum-free baking powder, and commercially available double-effect baking powder. The bubbles are not uniform, and according to the requirements of GB2760-2007, these traditional baking powders cannot be used for "frozen ri...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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