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Preparation process of special leavening agent for quick-frozen foods

A technology of quick-frozen food and preparation technology, which is applied in the direction of food ingredients as bulking agent, food ingredients, application, etc. It can solve the problems that calcium cannot be fully absorbed, utilized, divided into goiter, and tooth loss, etc., to improve the taste and quality of food , The preparation process is simple, the foaming effect is uniform and fine

Inactive Publication Date: 2019-04-12
南通寿星食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Too much phosphorus intake by the human body will make the calcium in the body unable to fully absorb and utilize it, easily causing fractures, tooth loss and bone deformation. Long-term large intake of phosphate can lead to goiter, calcified renal insufficiency, etc.

Method used

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  • Preparation process of special leavening agent for quick-frozen foods

Examples

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Effect test

Embodiment 1

[0022] A preparation process of a special leavening agent for quick-frozen food, through the steps of weighing, crushing, stirring, mixing and drying of raw materials, the preparation of the special leavening agent for quick-frozen food is completed; the specific steps are as follows:

[0023] (1) Weighing of raw materials: select the following raw materials by weight: 14 parts of glucono-δ-lactone, 4 parts of sodium dihydrogen phosphate, 3 parts of sodium tripolyphosphate, 30 parts of sodium bicarbonate, 4 parts of citric acid, 1 part malic acid, 4 parts table salt, 30 parts oxidized hydroxypropyl starch, 4 parts prolamin and 3 parts carrageenan, 2 parts tartaric acid, 1 part potassium hydrogen tartrate and 3 parts potassium aluminum sulfate;

[0024] (2) Pulverization: The weighed sodium dihydrogen phosphate, sodium tripolyphosphate, sodium bicarbonate, citric acid, malic acid, tartaric acid, potassium hydrogen tartrate and potassium aluminum sulfate are put into the superfin...

Embodiment 2

[0029] A preparation process of a special leavening agent for quick-frozen food, through the steps of weighing, crushing, stirring, mixing and drying of raw materials, the preparation of the special leavening agent for quick-frozen food is completed; the specific steps are as follows:

[0030] (1) Weighing of raw materials: select the following raw materials in parts by weight: 16 parts of glucono-δ-lactone, 8 parts of sodium dihydrogen phosphate, 5 parts of sodium tripolyphosphate, 38 parts of sodium bicarbonate, 6 parts of citric acid, 3 parts of malic acid, 28 parts of table salt, 40 parts of oxidized hydroxypropyl starch, 8 parts of prolamine and 6 parts of carrageenan, 6 parts of tartaric acid, 5 parts of potassium hydrogen tartrate and 6 parts of potassium aluminum sulfate;

[0031] (2) Pulverization: The weighed sodium dihydrogen phosphate, sodium tripolyphosphate, sodium bicarbonate, citric acid, malic acid, tartaric acid, potassium hydrogen tartrate and potassium alumi...

Embodiment 3

[0036] A preparation process of a special leavening agent for quick-frozen food, through the steps of weighing, crushing, stirring, mixing and drying of raw materials, the preparation of the special leavening agent for quick-frozen food is completed; the specific steps are as follows:

[0037] (1) Weighing of raw materials: select the following raw materials in parts by weight: 15 parts of glucono-δ-lactone, 6 parts of sodium dihydrogen phosphate, 4 parts of sodium tripolyphosphate, 34 parts of sodium bicarbonate, 5 parts of citric acid, 2 parts of malic acid, 16 parts of table salt, 35 parts of oxidized hydroxypropyl starch, 6 parts of prolamine and 4.5 parts of carrageenan, 4 parts of tartaric acid, 3 parts of potassium hydrogen tartrate and 4.5 parts of potassium aluminum sulfate;

[0038] (2) Pulverization: The weighed sodium dihydrogen phosphate, sodium tripolyphosphate, sodium bicarbonate, citric acid, malic acid, tartaric acid, potassium hydrogen tartrate and potassium a...

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PUM

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Abstract

The invention discloses a preparation process of a special leavening agent for quick-frozen foods. The preparation process comprises the steps of weighing, pulverizing, stirring, mixing and drying toprepare the special leavening agent for the quick-frozen foods. The invention optimizes the preparation method of the leavening agent, and improves the use quality of the leavening agent; and the obtained leavening agent has large gas production, stable use, and uniform and fine foaming, effectively improves the taste and quality of the quick-frozen cooked wheaten food, and has great promotion andapplication value. The preparation process is very simple and has a wide range of applications.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation process of a special leavening agent for quick-frozen food. Background technique [0002] Quick-frozen pasta refers to flour, miscellaneous grains and other grains as the main raw materials, or at the same time with (single or multiple ingredients) meat, poultry, eggs, aquatic products, vegetables, fruit materials, sugar, oil, condiments, etc. as fillings, Foods that have been molded, raw (or cooked), and quick-frozen. Common foods include quick-frozen dumplings, glutinous rice balls, steamed buns, flower rolls, steamed buns, etc. [0003] Leavening agent is a kind of common food additives, which are widely used in quick-frozen pasta, so that the food forms a puffy and porous structure during processing, soft and crunchy, easy to chew, increase nutrition, easy to digest and absorb, and present a special Flavor, thereby improving the quality of food. The leavening a...

Claims

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Application Information

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IPC IPC(8): A23L29/00A23L29/30
CPCA23L29/015A23L29/035A23L29/045A23L29/30A23V2002/00A23V2200/234A23V2250/032A23V2250/044A23V2250/056A23V2250/5036A23V2250/5118
Inventor 石晶
Owner 南通寿星食品有限公司
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