Alkaline leavening agent microcapsule and preparation method thereof

Abstract

The invention discloses an alkaline leavening agent microcapsule. The alkaline leavening agent microcapsule is prepared through adopting glycerin monostearate as the wall material and adopting an alkaline leavening agent as the core material, has good stability, gas generation controllability and granulation performance, is not influenced by the external environment at a low temperature, and is stable in physicochemical performance; when the temperature reaches 65 DEG C, the wall material melts, the core material, namely, the alkaline leavening agent, is released, and at the moment, the core material can release CO2 more effectively through thermal decomposition or neutralization or double decomposition reaction with acid matters, so that the purpose of better leavening is achieved. With supercritical CO2 fluid adopted as a solvent, a preparation method provided by the invention has the characteristic that the preparation technology is simple, the traditional drying process is not required, the preparation condition is easy to control, an organic solvent is not used in the preparation process, and the obtained product is safe and nontoxic.

Description

technical field [0001] The invention belongs to the field of food processing and food ingredients, in particular to an alkaline leavening agent microcapsule and a preparation method thereof. Background technique [0002] Leaving agent, also known as swelling agent, bulking agent, etc., is a very important food additive in the food field. It is not only beneficial to improve the sensory quality of food, but also can promote the digestion and absorption of food. The addition of the leavening agent can raise the dough and form a porous tissue, so that the prepared food is crispy and bulky, which can not only induce people's appetite, but also give people the enjoyment of taste. Among them, the alkaline leavening agent has the characteristics of high safety, wide application range, low price, and convenient use. It is a kind of leavening agent widely used in the food field, such as baked foods based on wheat flour, such as bread and other foods. Sodium bicarbonate and other su...

AI Technical Summary

Problems solved by technology

However, in the dough forming process before baking, if the leavening agent decomposes too quickly, it will also cause over-maturity of the bread, which will increase the amount of leavening agent used and reduce the use effect of leavening agent

In addition, some prefabricated special doughs often contain acidic ingredients, such as diced fruit, sour cream, etc., which will also react with alkaline leavening agents, consume part or all of the leavening agents, and reduce or even lose the dough. Due to the expansion ability during the baking process, the resulting baked products have a hard taste and poor quality