Multi-effect baked food additive

Abstract

The invention provides a multi-effect based food additive. The multi-effect based food additive comprises, by weight, 3-9 parts of polyethylene glycol, 8-11 parts of ethylene diamine tetraacetic acid disodium, 5-9 parts of modified soybean phospholipids, 15-22 parts of roses, 1.2-3 parts of black soybeans, 4-7 parts of vitamin C, 7-11 parts of sodium caseinate, 1.2-2 parts of fatty acid sucrose ester, 6-8 parts of herbal tea acid, 1-2 parts of sodium pyrosulfite, 5-6 parts of ginseng flowers, 4-6 parts of ganoderma extract, 1.2-5 parts of algal polysaccharide, 4-9 parts of locust bean gum, 1.2-5 parts of fumaric acid, 1.2-3 parts of yam, 0.5-2 parts of corn and 6-12 parts of maltodextrin. The multi-effect based food additive has the advantages of being capable of greatly increasing the taste of baked food, prolonging the expiration date of the food, being green and non-toxic, and doing no harm to human bodies.

Description

technical field [0001] The invention relates to a multi-effect baking food additive. Background technique [0002] Baked food is a convenience food baked with flour, yeast, salt, sugar and water as basic raw materials, adding appropriate amount of oil, dairy products, eggs, additives, etc., and baked through a series of complicated techniques. Bakery products, especially some colorful pastries, have been welcomed by people for a long time, and have become a variety with a large sales volume in the catering industry. It has high nutritional value and is palatable in season. Additives can improve the taste of food and prolong the shelf life of food. However, the functions of additives on the market are relatively single. It is necessary to add a variety of additives during use, which reduces the taste of baked food and cannot give full play to its nutritional value. Contents of the invention [0003] In view of the deficiencies of the prior art, the problem to be solved ...

AI Technical Summary

Problems solved by technology

However, the functions of additives on the market are relatively single

When using it, it is necessary to add a variety of additives, which reduces the taste of baked food and cannot give full play to its nutritional value.