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Compound-type rapid aluminum-free fried bread stick raising agent and preparation method thereof

A compound leavening agent, fast technology, applied in baking, dough processing, food science, etc., can solve problems such as not being able to meet the rhythm of life

Inactive Publication Date: 2014-05-21
CHONGQING YINGLONG CHEM PLANT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the traditional wake-up time has been reduced, it still needs to be prepared several hours in advance, which cannot meet the increasing pace of life of modern people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A compound leavening agent quick aluminum-free fried dough stick essence, the composition and mass percentage of each raw material are as follows: dl-tartaric acid 14%, malic acid 4%, sodium dihydrogen phosphate 4%, citric acid 2%, starch 20%, bicarbonate Sodium 42%, calcium carbonate 14%.

[0016] Its production steps are:

[0017] 1) Dry the raw materials separately to reduce their water content to less than 1%;

[0018] 2) Grinding the above-mentioned processed raw materials to make the particle size smaller than 80 mesh, and sieving the crushed raw materials;

[0019] 3) The above-mentioned treated raw materials are configured according to the above-mentioned weight, that is, the proportion of this example: dl-tartaric acid 14%, malic acid 4%, sodium dihydrogen phosphate 4%, citric acid 2%, starch 20%, Sodium bicarbonate 42%, calcium carbonate 14%, then add into the blender, make it fully stirred and mixed evenly, and then packaged as a finished product.

[0020]...

Embodiment 2

[0022] A compound leavening agent quick aluminum-free fried dough stick essence, the composition and mass percentage of each raw material are as follows: dl-tartaric acid 10%, malic acid 2%, sodium dihydrogen phosphate 4%, citric acid 2%, starch 15%, bicarbonate Sodium 45%, calcium carbonate 22%, its preparation method is consistent with embodiment 1.

Embodiment 3

[0024] A compound leavening agent quick aluminum-free fried dough stick essence, the composition and mass percentage of each raw material are as follows: dl-tartaric acid 20%, malic acid 8%, sodium dihydrogen phosphate 10%, citric acid 8%, starch 9%, bicarbonate Sodium 35%, calcium carbonate 10%, its preparation method is consistent with embodiment 1.

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PUM

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Abstract

The invention provides a compound-type rapid aluminum-free fried bread stick raising agent and a preparation method of the compound-type rapid aluminum-free fried bread stick raising agent. The compound-type rapid aluminum-free fried bread stick raising agent is composed of an acid reagent and an alkali reagent, wherein the acid reagent comprises, by mass, 10 % to 20 % of dl-tartaric acid, 2 % to 8 % of malic acid, 4 % to 10 % of sodium dihydrogen phosphate, 2 % to 8 % of citric acid and 15 % to 30 % of starch. The alkali reagent comprises, by mass, 35 % to 45 % of sodium bicarbonate and 10 % to 25 % of calcium carbonate. The compound-type rapid aluminum-free fried bread stick raising agent is obtained by drying, smashing, sieving and sufficient stirring evenly. According to the compound-type rapid aluminum-free fried bread stick raising agent and the preparation method of the compound-type rapid aluminum-free fried bread stick raising agent, the fermentation time of dough of fried bread sticks is greatly shortened, and is only 15 min in summer and 20 min in winter, and the obtained fried bread sticks are larger and crisper.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a fried dough stick essence and a preparation method thereof. Background technique [0002] Youtiao is a traditional Chinese food and one of the popular breakfasts. Youtiao essence is a food additive added to flour when making fried dough sticks to make fried fried dough sticks fluffy and crispy. The main components of existing fried dough sticks are alum and edible alkali. Alum accounts for at least 50% of the total mass of fried dough sticks. The aluminum element in aluminum has a toxic effect on the brain nerves, which can cause changes in brain tissue, affect and interfere with people's consciousness and memory function, and lead to senile dementia. If the aluminum element is deposited in the bone marrow, it will cause osteoporosis, softening, and induce liver disease, anemia, etc., and has been gradually replaced by aluminum-free fried dough sticks. [0003] There are multipl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/14
Inventor 刘令辉
Owner CHONGQING YINGLONG CHEM PLANT
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