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Method for embedding baking powder acidulant

A sour agent and baking powder technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of the quality stability of baking powder products and shorten the shelf life of products, so as to prevent agglomeration and the decline of physical and chemical indicators, and ensure effective production The effect of gas volume and considerable economic benefits

Inactive Publication Date: 2013-12-25
GUILIN HONGXING CHEM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Baking powder is a compound leavening agent obtained by physically mixing sour and alkaline flavoring agents. It should be stored in a dry and cool place. However, during transportation and storage, due to the influence of weather, especially wet weather, the sour taste in baking powder The baking powder and the alkaline flavor agent powder will react slowly, which will reduce the stability of the quality of the baking powder product and shorten the shelf life of the product.
[0003] Nowadays, the application of embedding technology in food, food additives, medicine and other fields is quite mature, but at present, this technology is used in food additive compound leavening agent (baking powder) in a vacuum, and no embedding sour agent has been found in foaming. In powder

Method used

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  • Method for embedding baking powder acidulant
  • Method for embedding baking powder acidulant
  • Method for embedding baking powder acidulant

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] In this embodiment, the embedding agent is monoglyceride, and the sour agent is potassium alum powder.

[0031] 1. Put the embedding agent and the sour agent into the feeding equipment, and the said feeding equipment is to feed the high-speed mixer according to the weight ratio of the sour agent: embedding agent between 100:0.1;

[0032] 2. The mixed material formed by the embedding agent and the sour agent is embedded in a high-speed mixer, and the temperature of the mixed material is kept at 50°C by adjusting the speed of the mixer, and the embedding is carried out for 10 minutes;

[0033] 3. After the mixed material is automatically discharged by the high-speed mixer, it is cooled and sieved to obtain the embedded sour agent.

Embodiment 2

[0035] In this embodiment, the embedding agent is monoglyceride, and the sour agent is potassium alum powder.

[0036] 1. The embedding agent and the sour agent are put into the feeding equipment, and the said feeding equipment is fed to the high-speed mixer by the sour agent: the weight ratio of the embedding agent is 100:5;

[0037] 2. The mixed material formed by the embedding agent and the sour agent is embedded in a high-speed mixer, and the temperature of the mixed material is kept at 60°C by adjusting the speed of the mixer, and the embedding is carried out for 8 minutes;

[0038] 3. After the mixed material is automatically discharged by the high-speed mixer, it is cooled and sieved to obtain the embedded sour agent.

Embodiment 3

[0040] In this embodiment, the embedding agent is monoglyceride, and the sour agent is ammonium alum powder.

[0041] 1. The embedding agent and the sour agent are put into the feeding equipment, and the said feeding equipment is fed to the high-speed mixer according to the sour agent: the weight ratio of the embedding agent is 100:3;

[0042] 2. The mixed material formed by the embedding agent and the sour agent is embedded in a high-speed mixer, and the temperature of the mixed material is kept at 65°C by adjusting the speed of the mixer, and the embedding is carried out for 5 minutes;

[0043] 3. After the mixed material is automatically discharged by the high-speed mixer, it is cooled and sieved to obtain the embedded sour agent.

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Abstract

The invention relates to a method for embedding a baking powder acidulant, which comprises the steps of 1, placing an embedding agent and the acidulant into a feeding device, and feeding materials in a high-speed mixer by using the feeding device under the condition that the weight ratio of the acidulant to the embedding agent is 100:(0.1-5); 2, embedding a mixture of the embedding agent and the acidulant in the high-speed mixer, and adjusting the rotating speed of the high-speed mixer so that the temperature of the mixture is kept at 50-80 DEG C, wherein the embedding time is 2-10 min; 3, after the mixture is automatically discharged from the high-speed mixer, cooling the obtained product so as to obtain an acidulant subjected to embedding. The method disclosed by the invention has the advantages that 1, a situation that the quality of baking powder is stable during the shelf life is ensured, and the method solves the problems troubling enterprises for a long time that in traditional production processes, the baking powder is agglomerated and the dosage of the baking powder is reduced during the shelf life; 2, after the acidulant is embedded, the effective gas production rate of the baking powder is ensured, so that the quality of the baking powder is enhanced, thereby achieving an effect on reducing the raw material loss of the baking powder, and creating considerable economic benefits for enterprises.

Description

technical field [0001] The invention relates to the technical field of food additive preparation, in particular to a method for embedding a baking powder sour agent. Background technique [0002] Baking powder is a compound leavening agent obtained by physically mixing sour and alkaline flavoring agents. It should be stored in a dry and cool place. However, during transportation and storage, due to the influence of weather, especially wet weather, the sour taste in baking powder The baking powder and the alkaline flavor agent powder will react slowly, which makes the stability of the quality of the baking powder product decline and shortens the shelf life of the product. [0003] Nowadays, the application of embedding technology in food, food additives, medicine and other fields is quite mature, but at present, this technology is used in food additive compound leavening agent (baking powder) in a vacuum, and no embedding sour agent has been found in foaming. In the powder. ...

Claims

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Application Information

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IPC IPC(8): A23L1/03A23L29/00
Inventor 徐宝民林尚鹏黄文周君华王宝庆阳玉华杨芳郑淑珍蒙芳李明辉赵康
Owner GUILIN HONGXING CHEM
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