Multi-effect baked food additive

A technology of food additives and parts by weight, applied in baking, food science, dough processing and other directions, can solve the problems of single function of additives and reduced taste of baked goods, and achieve the effect of improving taste and prolonging shelf life.

Inactive Publication Date: 2015-09-23
QINGDAO TOPLINK INFORMATION TECH
View PDF0 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] A multi-effect baked food additive, which is made of the following raw materials in parts by weight:

[0009] 3 parts of polyethylene glycol, 8 parts of disodium edetate, 5 parts of modified soybean phosphoester, 15 parts of rose flower, 1.2 parts of black soybean, 4 parts of vitamin C, 7 parts of sodium caseinate, 1.2 parts of sucrose fatty acid ester 6 parts of herbal tea acid, 1 part of sodium pyrosulfite, 5 parts of ginseng flower, 4 parts of Ganoderma lucidum extract, 1.2 parts of seaweed polysaccharide, 4 parts of locust bean gum, 1.2 parts of fumaric acid, 1.2 parts of yam, 0.5 part of corn, maltose 6 parts of dextrin.

Embodiment 2

[0011] A multi-effect baked food additive, which is made of the following raw materials in parts by weight:

[0012] 9 parts of polyethylene glycol, 11 parts of disodium edetate, 9 parts of modified soybean phosphoester, 22 parts of rose flower, 3 parts of black soybean, 7 parts of vitamin C, 11 parts of sodium caseinate, 2 parts of sucrose fatty acid ester 8 parts of herbal tea acid, 2 parts of sodium pyrosulfite, 6 parts of ginseng flower, 6 parts of Ganoderma lucidum extract, 5 parts of seaweed polysaccharide, 9 parts of locust bean gum, 5 parts of fumaric acid, 3 parts of yam, 2 parts of corn, maltose 12 parts of dextrin.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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 ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A21D2/36A21D2/18A21D2/32A21D2/22A21D2/16A21D2/24
Inventor 高珍
Owner QINGDAO TOPLINK INFORMATION TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap