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A kind of baking-resistant ready-mix powder

A ready-mixed powder and baking-resistant technology, which is applied in the direction of baking mixture, baking, baked food, etc., can solve problems such as spalling, non-fine texture, shape retention and water retention, etc., to achieve improved tissue state, moderate consistency, The effect of low water activity

Active Publication Date: 2021-03-16
GUANGZHOU WELBON BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the fillings made of commercially available baking premix powder are prone to spalling and empty spaces when they are used for bread sandwiches; Taste problems such as poor water retention, aging, unrefined texture, and sand return will occur

Method used

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  • A kind of baking-resistant ready-mix powder
  • A kind of baking-resistant ready-mix powder
  • A kind of baking-resistant ready-mix powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] An embodiment of the baking-resistant premixed powder of the present invention includes A powder and B powder, the A powder includes 90% of hydroxypropyl distarch phosphate, and 10% of polyglycerol fatty acid ester; the B powder includes whey Powder 55%, milk powder 44%, dehydroacetic acid 1%. When making food stuffing, the weight ratio of A powder and B powder is 1:1.

Embodiment 2

[0017] An embodiment of the baking-resistant premixed powder of the present invention includes A powder and B powder, the A powder includes 99% sodium starch octenyl succinate and 1% sucrose fatty acid ester; the B powder includes whey powder 65%, milk powder 33%, sorbic acid 2%. When making food stuffing, the weight ratio of A powder and B powder is 1:1.8.

Embodiment 3

[0019] An embodiment of the baking-resistant premixed powder of the present invention includes A powder and B powder, and the A powder includes 50% of hydroxypropyl distarch phosphate, 45% of acetylated distarch phosphate, polyglycerol fatty acid ester 2 %, 3% of sucrose fatty acid ester; the B powder includes 63% of whey powder, 36% of milk powder, 0.5% of dehydroacetic acid, and 0.5% of ε-polylysine. When making food stuffing, the weight ratio of A powder and B powder is 1:2.7.

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Abstract

A bake-stable premix powder, comprising a powder A and a powder B. The powder A comprises the following ingredients in parts by weight: 90-99% of a thickening agent, and 1-10% of an emulsifier. The powder B comprises the following ingredients in parts by weight: 55-65% of whey powder, 33-44% of milk powder, and 1-2% of a preservative. The bake-stable premix powder improves the texture of a filling to be fine and stable, and have moderate consistency, high-temperature resistance, low moisture content and water activity, and superior performance in shape holding, water retention, and emulsibility. In addition, the present invention does not suffer from recrystallization and cracking during storage.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a baking-resistant premixed powder. Background technique [0002] Baking premix powder is a compound semi-finished product that contains some baking technology content in the form of compound powder, which is essentially different from a single raw material in the general sense. It is not a raw material in the general sense, but a product containing very advanced high-end technologies such as physics, chemistry and biology. Baking premix powder is easy to use and is suitable for continuous production to increase production. At the same time, it also simplifies the production process, which can reduce the professionalism and technicality of the company's production products, ensure the stability of product quality, reduce production failure rate and cost loss, and improve production efficiency. Enterprise economic benefits. [0003] Nowadays, most of the bake...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D10/00A21D13/38
CPCA21D10/002A21D13/38
Inventor 李红良
Owner GUANGZHOU WELBON BIOLOGICAL TECH