Steamed buns swelling agent
A leavening agent and a technology for steamed bread, applied in the field of steamed bread leavening agent, can solve the problems of uneven surface of steamed bread, collapse, roughness of steamed bread, etc., and achieve the effects of good use effect, low production cost and food safety.
Inactive Publication Date: 2013-08-21
扬州润园投资发展有限公司
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- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
[0002] The existing leavening agent for steamed buns has unsatisfactory effect, the surface of the produced steamed buns is not smooth, and there are collapses; the steamed buns are relatively rough and the taste is not good
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0009] A leavening agent for steamed bread, consisting of the following ingredients in parts by weight:
[0010] 40 parts of sodium bicarbonate, 20 parts of glucono-δ-lactone, 10 parts of monoglyceride, 5 parts of sucrose ester, 20 parts of corn starch and 5 parts of potassium hydrogen tartrate.
Embodiment 2
[0012] A leavening agent for steamed bread, consisting of the following ingredients in parts by weight:
[0013] 40 parts of sodium bicarbonate, 20 parts of glucono-δ-lactone, 7 parts of monoglyceride, 6 parts of sucrose ester, 24 parts of corn starch and 3 parts of potassium hydrogen tartrate.
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The invention discloses a steamed buns swelling agent. The steamed buns swelling agent comprises the following components by weight percent: 30 to 60 percent of sodium bicarbonate, 4 to 30 percent of gluconic acid-theta-lactone, 4 to 20 percent of monoglyceride, 3 to 15 percent of sucrose ester, 20 to 50 percent of corn starch and 3 to 15 percent of potassium bitartrate. The steamed buns swelling agent is reasonable in formula, good in application effect and low in production cost.
Description
technical field [0001] The invention relates to a leavening agent for steamed bread. Background technique [0002] The existing leavening agent for steamed buns has an unsatisfactory effect, and the surface of the produced steamed buns is not smooth and collapses; the steamed buns are relatively rough and have a bad taste. Contents of the invention [0003] The object of the present invention is to provide a steamed bread leavening agent with good puffing effect. [0004] The technical scheme solved by the present invention is exactly a kind of steamed bread leavening agent, it is characterized in that, by weight, comprises 30%-60% sodium bicarbonate, 4%-30% glucono-δ-lactone, 4%-20 % monoglycerides, 3%-15% sucrose esters, 20%-50% corn starch and 3%-15% potassium hydrogen tartrate. [0005] The steamed bread leavening agent is composed of the following raw materials in parts by weight, 40 parts of sodium bicarbonate, 20 parts of glucono-δ-lactone, 10 parts of monoglyceri...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A23L1/03A23L1/105A23L29/00A23L7/104
Inventor 黄桂香
Owner 扬州润园投资发展有限公司