Food composite leavening agent, as well as preparation method and application thereof

Abstract

The invention discloses a food composite leavening agent, as well as a preparation method and application thereof. The leavening agent comprises the following components in percentage by weight: 25%-55% of sodium bicarbonate, 4%-30% of gluconic acid-Delta-lactone, 4%-20% of calcium biphosphate, 3%-15% of potassium bitartrate and 15%-64% of corn starch. The prepared product does not contain components harmful to human health, and has better subjective appreciation and larger specific volume than the traditional formula. The texture analysis shows that: the hardness, elasticity, cohesion, chewiness, resilience and other indexes reach the standards of the similar products in the market. The leavening agent can be used to make cakes, fried bread sticks, steamed bread and other flour food.

Description

technical field [0001] The invention relates to a food compound leavening agent, in particular to a non-toxic and aluminum-free multifunctional food leavening agent for making noodle food. Background technique [0002] Wheat food is one of people's staple food, because it is easy to eat and carry, different in flavor, more and more popular by people. With the continuous development of flour-based food, its food safety has attracted more and more attention, especially the problem of aluminum-containing or excessive aluminum in flour-based food. Aluminum is an element harmful to human health, which can accumulate in the human body and cause chronic toxicity. Excessive aluminum intake can interfere with the memory function of the brain and is related to Alzheimer's disease. For children who are growing and mentally developing, eating foods containing excessive aluminum will seriously affect children's thinking, and the deposition of aluminum in the bone will cause calcium los...

AI Technical Summary

Problems solved by technology

In 1989, FAO / WHO formally identified aluminum as a food pollutant to be managed. my country has also formulated the limit hygienic standard (≤100mg / kg) and corresponding inspection methods for aluminum in flour food and puffed food, but this is different from that of the European Union. The standard (≤10mg / kg) is far from

However, there are often test results reporting that the aluminum content in related noodle foods such as fried dough sticks, steamed buns, and puffed foods exceeds the standard. There are some aluminum-free leavening agent products, but their application effect is relatively single, and they are often used to make one or one type of products, but the effect is obviously not ideal when applied to other types of flour-based foods