Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A leavening and seasoning technology, which is applied in baking, dough processing, food science, etc., can solve the problems of low leavening power, unstable leavening effect, and affecting the taste of cakes, so as to achieve stable leavening effect and improve leavening. The effect of the loose effect
Inactive Publication Date: 2017-08-25
YINGJING LIHONG TECH PROMOTION SERVICES CO LTD
View PDF1 Cites 1 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0004] The leavening agent in the above patent has unstable leavening effect and low leavening power when making cakes, and the internal structure of the cake affects the taste
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
[0037] A kind of leavened seasoning for cakes, comprising the following raw materials in parts by weight:
[0038] Baking soda 20 parts
[0039] Sodium bicarbonate 15 parts
[0040] Ammonium bicarbonate 16 parts
[0041] Starch 30 parts
[0042] Tartaric acid 5 parts
[0043] Calcium stearoyl lactylate 2 parts
[0044] Calcium dihydrogen phosphate 5 parts
[0045] Potassium bromate 2 parts.
Embodiment 2
[0047] A kind of leavened seasoning for cakes, comprising the following raw materials in parts by weight:
[0048] Baking soda 33 parts
[0049] Sodium bicarbonate 32 parts
[0050] Ammonium bicarbonate 32 parts
[0051] Starch 50 parts
[0052] Tartaric acid 15 parts
[0053] Calcium stearoyl lactylate 8 parts
[0054] Calcium dihydrogen phosphate 15 parts
[0055] Potassium bromate 8 parts.
Embodiment 3
[0057] A kind of leavened seasoning for cakes, comprising the following raw materials in parts by weight:
[0058] Baking soda 27 parts
[0059] Sodium bicarbonate 24 parts
[0060] Ammonium bicarbonate 23 parts
[0061] Starch 40 parts
[0062] Tartaric acid 10 parts
[0063] Calcium stearoyl lactylate 5 parts
[0064] Calcium dihydrogen phosphate 10 parts
[0065] Potassium bromate 5 parts.
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
Login to view more
Abstract
The invention relates to a cake bulking seasoning, which belongs to the technical field of food. The cake leavening agent of the present invention comprises the following raw materials in parts by weight: 20-33 parts of baking soda, 15-32 parts of sodium bicarbonate, 16-32 parts of ammonium bicarbonate, 30-50 parts of starch, 5-15 parts of tartaric acid parts, 2-8 parts of calcium stearoyl lactylate, 5-15 parts of calcium dihydrogen phosphate, and 2-8 parts of potassium bromate. The cake leavening agent of the invention has stable leavening effect, improves the leavening effect, and the internal organization of the cake will not affect the mouthfeel after the leavening.
Description
technical field [0001] The invention relates to a food additive seasoning, more specifically, the invention relates to a cake leavening seasoning, which belongs to the technical field of food. Background technique [0002] A cake is a pasta, usually sweet, typically baked. Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, vegetarians can substitute gluten and starch), shortening (usually butter or margarine, low-fat Cakes will be replaced with concentrated fruit juice), liquid (milk, water or fruit juice), essence and leavening agent (such as yeast or baking powder). In addition, in order to make the pastry leavening, leavening agents are added. [0003] The State Intellectual Property Office published an invention patent with the publication number CN103120194A on 2013.5.29, titled "A Composition of Leavening Agent for Cake", which relates to a leavening agent composition for cake, which is It is made of the following raw materials i...
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/02A21D2/14A21D2/18
CPCA21D2/02A21D2/145A21D2/186
Inventor 王敏杨景然
Owner YINGJING LIHONG TECH PROMOTION SERVICES CO LTD
Login to view more 
Login to view more