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Cake leavening seasoning

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
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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

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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.

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PUM

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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

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Application Information

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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
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