Food leavening agent and preparation method thereof

A leavening agent and food technology, applied in the field of food leavening agent and its preparation, can solve the problems of insufficient moisturizing performance and taste improvement performance, and achieve the effects of good leavening performance, simple preparation method and good taste

Inactive Publication Date: 2015-11-11
GUANGZHOU TIANHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The above-mentioned leavening agent has a good leavening effect, but there are still certain deficiencies in terms of moisture retention performance, mouthfeel improvement performance, etc.

Method used

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  • Food leavening agent and preparation method thereof
  • Food leavening agent and preparation method thereof

Examples

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preparation example Construction

[0019] In the specific embodiment of the present invention, the preparation method of food leavening agent, it comprises the steps:

[0020] a. sodium bicarbonate, calcium hydrogen phosphate, xanthan gum, and cornstarch of formula quantity are added in the stirring kettle successively, then stir evenly; The time of described a step stirring is 15min, and stirring speed is 100r / min;

[0021] b. Then, add the potassium hydrogen tartrate and hydroxypropyl distarch phosphate of the formula amount into the stirring tank, and then stir evenly; to obtain; the stirring time of the b step is 20min, and the stirring speed is 100r / min.

Embodiment 1-7

[0023] In the specific embodiment of the present invention, the formula of the food leavening agent of embodiment 1-7 sees the following table 1 for details:

[0024] Table 1: the formula table of the food leavening agent of embodiment 1-7

[0025]

experiment example

[0032] Get the food leavening agent of embodiment 1-7, comparative example 1-5, then prepare sponge cake according to a kind of application cottonseed oil production sponge cake method that embodiment 1 records in the invention patent document of CN201210438366.8 according to the application number, Its components are: 28 parts of low-gluten wheat flour, 0.2 part of table salt, 23 parts of soft white sugar, 42 parts of eggs, 6.5 parts of cottonseed oil, and 0.3 part of baking powder, wherein the baking powder is respectively used in Examples 1-7 of the present invention and Comparative Example 1 -5 food leavening agents.

[0033] Take the sponge cakes made by the food leavening agents of Examples 1-7 and Comparative Examples 1-5 respectively, then select 120 volunteers, divide them into 12 groups, and each group has 10 people, and carry out sensory evaluation to the above-mentioned sponge cakes respectively , the evaluation indicators are four indicators of cake elasticity, so...

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PUM

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Abstract

The invention relates to a food leavening agent, which consists of the following components in parts by weight: 20 to 40 parts of hydroxy propyl distarch phosphate, 15 to 30 parts of potassium hydrogen tartrate, 10 to 20 parts of corn starch, 5 to 10 parts of xanthan gum, 5 to 10 parts of sodium bicarbonate and 5 to 10 parts of calcium bicarbonate. The invention also provides a preparation method for the food leavening agent. The food leavening agent disclosed by the invention has good leavening property, moisturizing property and taste improvement property, so that baked food prepared from the food leavening agent is soft and moist in taste.

Description

technical field [0001] The invention relates to a food additive, in particular to a food leavening agent and a preparation method thereof. Background technique [0002] Leaving agents (Leaving agents) refer to food processing, which is added to wheat flour, the main raw material for the production of baked food, and is heated and decomposed during processing to generate gas, which makes the dough rise and form a dense porous structure, so that the product has a bulky, A class of substances that are soft or crisp. It is usually used in the production process of pastries, biscuits, bread, steamed buns and other baked foods based on wheat flour to make them expand in volume and loose in structure. With the popularity of baked goods, leavening agents have also been widely used. Existing leavening agents such as: [0003] The invention patent application document with the application number CN201210101212.X discloses a food compound leavening agent, which contains 25% to 55% o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/02A21D2/32
Inventor 林坚廖云川
Owner GUANGZHOU TIANHUI FOOD
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